16 recipes for making delicious winter preparations from plums

Among winter preparations, plum occupies one of the leading positions. This wonderful fruit allows the housewife to use her imagination and prepare all kinds of dishes: preserves, jams, compotes, sauces and even cheese. The taste of the dishes will depend on the type of fruit. Next, we will talk about different recipes for plum preparations and the features of choosing the variety of these fruits.

Subtleties of plum preparation

Like any other fruit, the plum has its own characteristics. They are associated with varieties and ripening periods.

Selection and preparation of fruits

Plum trees grow everywhere. Growing conditions affect the fruits. Southern garden plants produce a softer harvest. The fruits are sweet. Siberian plums are denser. Their taste is distinguished by sourness. What to prepare for the winter depends on the variety and place of growth:

1. Yellow plum is ideal for jams and compotes.
2. Blackthorn is a wild plum. An amazing tincture is prepared from it.
3. Eel is suitable for ketchup.
4. Hungarian is the basis of fantastic jam.
5. Red varieties are suitable for adjika.

In addition to desserts, plums are used to prepare snacks and seasonings. To prepare them, it is better to choose unsweetened, slightly unripe fruits.

How to prepare containers

The jars are washed and sterilized well. They are kept steamed or in boiling water. Plastic lids are doused with boiling water.

Attention: you should be careful about the shape and sealing rubber bands of metal covers. Bent lids with adhesive rubber must not be used.

What can you cook from plums for the winter: recipes

You can use plums to prepare delicious and original dishes for the winter:

• jam,
• compote,
• jam,
• jelly,
• puree.

Also, ketchup and adjika are closed for the winter, tinctures and liqueurs are prepared.

Drying plums

Everyone is familiar with dried prunes sold in stores. Making it at home in the oven is not difficult. The fruits are washed and dried. Next, they should be cut, removing the seeds. Place the halves on a baking sheet, skin side down. This will preserve maximum juice. Place in the oven preheated to 50 degrees for 4 hours. The dried berries are ready.

Freezing fruits

The easiest way to freeze plums with pits. The fruits are washed, dried and placed in a plastic bag. Close tightly and place in the freezer. Delicious compotes are made from defrosted berries in winter.

Plum juice

You can squeeze juice from plums without a juicer. Warming up and a gauze bag will help process the berries. The fruits are washed in cold water and placed in a pan. They are heated over low heat to 70 degrees. Allow to stand for a quarter of an hour, then transfer to a gauze bag and hang over the basin. Under their own weight, the heated fruits release juice. It remains to periodically squeeze the bag. The collected moisture is bottled and sterilized at 90 degrees for 20 minutes.

Plum marshmallow

Take 700 g of sweet plums. Wash the berries, dry them, remove the seeds. Place on a baking sheet and bake in the oven for three hours at 200 degrees. Make a puree from the softened fruits. Add 70 g sugar. Place on the fire and heat until all the sugar has dissolved. Don't boil! Cover a baking sheet with parchment paper and place the puree on it in a half-centimeter layer. Cook the marshmallow in the oven at 75 degrees for 10 hours. The finished product is infused for another hour and a half.

Pickling plums

Wash the Hungarian plums and place them in jars. Blanch for 3 minutes, maintaining the temperature at 85 degrees. Then add cloves - 4-5 pcs. and a little bit of cinnamon. Prepare the marinade separately. Boil 2.5 liters of water. Add a kilogram of sugar and half a liter of vinegar. Pour the hot marinade over the plums and sterilize them in jars at a temperature of 100 degrees in a water bath for 20 minutes. After this, tighten the jars. The ingredients are designed for 10 liters of preparations. Place the fruits tightly, but do not crush them.

Jam

2 kg of plums are washed and the seeds are removed. The peeled fruits are placed in a pan, covered with a lid and heated to 80 degrees. The softened fruits are crushed with a blender, 700 g of granulated sugar are added. Mix everything and boil over low heat for a quarter of an hour. The finished dessert should be placed in jars and closed with lids.

Unusual wine

The pits are removed from 10 kg of plums. Grind into puree and add 10 liters of water. The puree is covered with gauze and left to ferment for 3 days. Then the pulp is squeezed out through cheesecloth and discarded. Add 250 g of sugar to the resulting juice, pour it into a bottle, and put a rubber glove on the neck.

The bottle is filled three-quarters full, leaving room for fermentation.

Leave to ferment for 3 months. The fermented juice is filtered, poured into clean bottles and left in a cool place to infuse.

Adjika from plums

To prepare, 2 kg of berries are washed, dried, and seeds removed. 200 g of garlic are peeled and divided into cloves. Plums, garlic and 3 pcs. Chili is ground in a blender. Mix everything well. Add 200 g of sugar, 2 tbsp. l. salt and tomato paste. Put on gas, turn the heat to minimum, stirring constantly, heat to 100 degrees. Boil for 20 minutes, then put into jars.

Canned adjika is a good seasoning for various winter dishes.

Ketchup with plums

Making ketchup is not difficult. Place 4.5 kg of plums in a pan, add half a liter of water and put on gas. Bring to a boil over low heat and simmer for 2 hours. After this, the boiled plum mass is cooled, rubbed through a sieve, getting rid of seeds and skins. Then add half a glass of sugar, three cloves of grated garlic, 15 g of ground coriander, and a leaf of ground dried mint. Mix everything and put it back on the fire.Bring to a boil, hold for 5 minutes. Then they are put into jars for the winter.

Jelly

Remove the pits from 150 g of whole plums. They are cut into small pieces. Pour half a liter of water into the pan. Add 100 g of sugar and peeled fruits. Place on the fire, heat to a boil and boil for 5 minutes. 20 g of gelatin are dissolved in half a glass of water and allowed to swell. Grind the plum mixture in a blender until a homogeneous mass is formed. Gelatin is poured into the mixture, stirred and cooled. Cold jelly is poured into jars. The twist is stored in the refrigerator.

Jam

Rinse 3 kg of plums, dry them, remove the seeds. The prepared fruits are placed in a basin and 2 kg of sugar is added. Leave for 12 hours to form a syrup. Put on gas and let it boil. Boil for 5 minutes. Cool, then return to gas. Repeat the process three times. You can make jam from whole plums. Then each berry is pierced to release the juice.

Compote

Compote is stored in three-liter jars for the winter. You can roll it into jars like this. Wash the berries and remove the seeds. Place the fruits in prepared jars. Dissolve 750 g of sugar in one and a half liters of water. Boil the syrup and pour it over the plums in the jar. Sterilize in a water bath for 25 minutes, then roll up the lids.

Plum puree

1 kg of fruits are washed and the seeds are removed. Place in a thick-bottomed bowl and cover with sugar. Place on gas and, stirring, bring to a boil. Remove any foam that appears with a wooden spoon. Remove the hot fruits from the heat, cool and grind in a blender. After this, put it on gas again and boil for another 20 minutes at a low boil. After this, the sweet roll is ready.

Tkemali sauce

You can cook real tkemali only from the appropriate variety of plums. You will need a kilogram of them.The fruits are washed with cold water, placed in a pan, and a little water is added. Next, put on gas and cook until the berries are completely boiled. Then they are rubbed through a sieve, freeing them from seeds and skin.

Add salt (20 g) and sugar (200 g), boil for another 5 minutes. Chop a bunch of basil and parsley, add to the sauce and cook for another 5 minutes. Add garlic and hot pepper to taste and cook again for 5 minutes. For storage, the finished sauce is poured into sterilized jars and topped with vegetable oil.

Plum in its own juice without sugar

It is better to cook Hungarian in its own juice. You will need a kilogram of plums. Wash the fruits, remove the seeds. Place tightly in a jar and sterilize for 20 minutes. During this time, juice will appear in the jar and the fruits will settle. To fill the jar, you need to add a new portion from another jar. Prepare it in advance. As a result, from the 4 initial cans you will get 3 full ones. After filling them with berries to the top, sterilize them for 10 minutes. Then close with lids.

Plum cheese

Plum cheese is boiled puree from plums, formed into a head of cheese. Sweet plums are used. They are washed, dried, and the seeds are removed. The peeled fruits are weighed. For every kilogram of berries take 100 g of granulated sugar. They are poured over the berries and left to release the juice. The slices are boiled until the mass acquires a homogeneous thick state.

Add cilantro seeds to the jam, distributing them throughout the entire volume by stirring. The cooled mass is spread on a linen napkin and shaped. Then the ends are tied and the plum mass is placed on a flat plate. Cover with a similar plate on top and put pressure on it. The dessert spends three days in this state. The finished head is coated with olive oil and sprinkled with cilantro seeds.You can store plum cheese for the winter in the refrigerator.