What can be made of white plums. Billets from the drain

If Mother Nature generously gave you a crop drain, you are here. Plug plums for winter can be many in different waysas familiar and unusual.

Blue, red, yellow and black plums for the winter are just perfect for jams and jams, and compotes from the plums are especially saturated and tasty. The plum skin contains quite a lot of pectin, so it's a double and jam from the drain, and sauces do not require additional thickeners.

Petrolee

Ingredients:
1 kg of blue plums,
1 kg of sugar (if the plums are acidic, add more),
1 bag of vanilla sugar,
½ h. L. cinnamon
3 tbsp. l. Honey.

Cooking:
Take plums, wash them carefully and remove the bones. Grind the fruit in the blender, put the resulting mashed potatoes in a saucepan, add sugar and, constantly stirring and removing the resulting foam, bring to a boil. After that, cook half an hour (the longer you will cook, the thus will be thick). At the end of the cooking, add cinnamon, vanilla sugar and honey, mix thoroughly, let it leave a couple more minutes and turn off the fire. Lay out jumped into sterilized banks, roll the boiled covers, let it cool and remove storage in a cool place.
Have you tried a chocolate jam from draining? Do not regret cocoa, and you will have a universal workpiece: at least on the bread smear, even in the stuffing.

Ingredients:
1 kg of yellow drain,
1.5 kg of sugar,
1 tbsp. water.

Cooking:
To prepare this jam, telect ripe, but not overwhelmed plums, with an easily separated bone. Wash them thoroughly, scold with boiling water and cut down on halves. With the help of a sharp knife, remove the bone. Add sugar to water and put on fire. Stirring, swarite sugar syrup. Gradually, carefully shift the plum halves to it (you need them to be completely covered with syrup). The contents of the basin or pan, in which the jam are boiled, mix the unabilities, and turn the capacitance with circular motions slightly. Bring to a boil and boil on low heat for 10 minutes. Then remove from the fire, let it cool, and then boil until complete readiness. Hot jam decompose in advance prepared banks and sunk.

So that your jam will be unusual and original, and at the same time nothing lost in taste, add chopped into it as desired walnuts Or a little hammer ginger (but this is an amateur).

Ingredients:
Plums blue (quantity - at your discretion).
For syrup:
On 1 l of water - 200 g of sugar.

Cooking:
Gently remove from ripe drains bones. Make half into small banks to the top, not tamping, and pour boiling syrup prepared from water and sugar. Banks with flooded syrup plums put in a saucepan filled with boiling water, and sterilize minutes 20-30. Make sure that water during boiling does not fall into banks. After the procedure performed, roll the banks with sterilized lids.

Plums prepared in this way are suitable for decorating cakes, cakes. It is possible to emphasize the fragrance of the plum, adding a few lemon slices to the banks.

Plums, harvested for winter without sugar

Wash the large, mature plums, give water drain, cut on the halves and remove the bones. Place the plums into the cans cut down, cover with covers and sterilize: 0.5 l - 25 minutes, 1 l - 40 minutes, then roll up. When banks are cooled, keep them in a dark, cool place.

Compote from plums

Ingredients:
1 kg plums.
For syrup:
On 1 liter of water - 1 stack. Sahara.

Cooking:
Prepare for the preparation of a compote sour, slightly unrivable plums. Rinse them, dry, divide on halves, remove the bones. If you want to compote the plums to be integer, then pre-accele each toothpick. Sterilized banks fill with plums, pour steep boiling water and leave for 20 minutes. Then drain the water, add sugar into it from the calculation: 1 cup of sugar per 1 liter of water. Wellect the syrup and fill it with plums. Banks immediately roll off the lids, turn up the bottom and leave until complete cooling. Keep in a cool place.

Ingredients:
1 kg of ripe plums,
1 kg of sugar.

Cooking:
Wash plums, remove the bone. Then skip them through the meat grinder. Mix the resulting mass with sugar in the boiling tanks. Cook jam on a weak fire, stirring and removing foam. Finished hot jam spread into sterilized banks and sunmate prepared by in advance covers.

Plums marinated with lemon juice

Ingredients:
1 kg plums.
For marinada:
4 tbsp. l. salts
1.5 stack. Sahara,
½ stack. apple vinegar,
½ stack. lemon juice,
¼ h. L. Cinnamon.

Cooking:
Plums Wash, pinched in several places toothpick. In the pan mix the vinegar, sugar, salt, lemon juice, cinnamon, bring to a boil and cook for a few minutes. Then remove from the fire and cool down a bit. Put in the Plum marinade and leave for 3-4 hours. After that, remove them from the marinade, spread to sterilized banks, and the marinade itself is brought to a boil and pour them through plums. Slide banks with blanks with sterilized lids and store in a cool place.

Ingredients:
1 kg plums,
2-3 tbsp. cocoa powder
100 g of butter,
900 g of sugar (more than),
1 bag of vanilla sugar,
50 g of walnuts.

Cooking:
Clean the plums from the bones, cut and pour 600 g of sugar. Leave for the night. In the morning add the remaining sugar and put on fire. If the plums are acidic, take more sugar. Fresh plums with sugar to its full dissolution, add butter and cocoa powder. Cocoa powder is better to pre-dissolve in a small amount of syrup or mix with softening oil. Boil on slow heat for about an hour, stirring. For 5 minutes before the end of the cooking, add walnuts and vanilla sugar, mix, negotiate a little and spread through sterile banks. Sink.

Plums for the winter are not only sweets, but also wonderful supplements to meat dishes. If you have never prepared ketchup or adjika from draining, now it's time to try.

Plum ketchup

Ingredients:
2 kg plums,
2 kg of tomatoes,
300 g onions,
200 g sugar,
1.5 tbsp. l. salts
1 tsp. red burning hammer pepper,
2 laurel sheets,
4 carnations,
2 tbsp. l. 9% vinegar
100 g garlic.

Cooking:
Wash the plum thoroughly, remove the bones and skip through the meat grinder together with tomatoes and onions. Boil 1.5 hours. After add salt, sugar, pepper, bay leaf, carnation passed through the press garlic and vinegar. Boil another 20-30 minutes. Hot ketchup spread over sterilized banks and sunk.

Ingredients:
10 kg plums,
600 g garlic,
6 Strochkov acute pepper,
1 tsp. Ground cinnamon
4 carnations,
Sugar and salt - to taste.

Cooking:
Wash plums, clean the bones. Acute peppers free from seeds and miss the grinder together with garlic. Add carnation and cinnamon, pour sugar and salt to taste, mix and boil for 30 minutes. Cool, spread over sterilized cans or glass bottles with screwed lids and store in a cold place.

Sauce "Tkemali"

Ingredients:
1 kg plums tkemali,
50 ml of water,
1 Garlic Head,
2 tbsp. l. dried dill,
3 h. Kinsea greenery
1.5 h. L. red hammer pepper
2 h. L. dried mint.

Cooking:
Wash the plum thoroughly, cut them in half, lay out in the enameled dishes, pour water and boil on slow heat until the peel can go. Then separate the bones, drain separately transparent juice, squeeze the mass in the puree and boil again, continuously stirring with a wooden spoon, is sour cream, pouring a little fused juice. Then add all the spices on a thick mass into a thick mass, spray and warm up for 10 minutes. Pour the sauce in advance prepared sterilized banks, filter from above each 1 tbsp. l. vegetable oil and tightly cape.

Clean the places for your new billets! Plums for the winter will take a worthy place on your shelves.

Successful blanks!

Larisa Shufkaykin

Beautiful source of vitamins and nutrients. Thanks to it medical properties There is a soft cleansing of the stomach from harmful toxins, and the operation is normalized. gastrointestinal tract. This fruit has good taste characteristics, and also contains glucose, fructose and sucrose, a large number of different minerals useful for the human body. But how to be, if you can enjoy these fruits only in the summer? Here to help you will come delicious prescriptions from plums for the winter.

Frozen

The cooking process includes such steps:

To begin with, rinse the fruit under running water, divide them in half and remove the bones.
Using a paper towel, blot pieces and put them gently on a tray or a special surface for a quick frost.
Prepared slices should be put in the freezer for 50 minutes. As soon as they are blocked, fold everything neatly into the package from polyethylene, remove the excess air from it, firmly tying and you can safely remove in the freezer as well as cold.

Useful I. delicious sweets For the winter you are guaranteed!

Dried

When the question arises about what you can cook from plum for the winter, then prunes come to mind first, since it is one of the most popular dried fruits all over the world. The process of its preparation is the most common, but you can dry the fruit in different ways.
First of all, for the future prunes, choose only tight and strong fruits without damage, about one size for uniform drying. Rinse them carefully, cut down in half and remove the bones.

In natural conditions

Sew plunged under the sun is needed on special sheets from where the prepared halves are laying up to the top, having them not very tightly to each other. The estimated drying period is about 4-5 days. Put the fruit into the room for the night, and take it off in the morning after the dew dropping out to avoid refurbishment of the fruit.

Important!Carefully monitor that the wasps or flies do not approach the fruits, otherwise it can lead to infection with harmful bacteria.

In an electric power plant or oven

Drying can also be carried out in the electric dryer or oven as follows:

Before the dryer, it is necessary to carry fruit blanch by their boiling water in boiling water for 1-2 minutes with the addition of a pair of teaspoons of soda.
Next, lay out the slices with layers on the baking sheet or in the electric dryer capacity. Drying is carried out in several stages:

for 3-4 hours at 45-55 ° C;
for 3-6 hours at 60 ° C;
from 3 to 6 hours at 75-80 ° C.

Dried plums are ready and become an excellent addition to various desserts and tea drinking.

Marinovna

Cooked in own juicewill be a great delicacy for you for the winter. You will need: 1 kg of plums, water, vinegar, sugar, cinnamon. So:

To begin with, the marinade should be prepared, namely, in boiling water add vinegar, sugar and then give time to boil.
In a jar with fruit, add a carnation, a bit cinnamon, pepper and fill it all the boiling brine.
After sterilizing the jars, ride it with a lid and turn down to give it to cool.

After two weeks, you can safely eat delicious pickled plums.

Did you know?The Plums in the Middle Ages made ink for manuscripts.

Candied fruit

Such a delicacy as candy is quite useful, since it does not contain dyes and preservatives. For their preparation you will need 2 kg of plums and 2.5 kg of sugar sand. Approximately of 2 kg of fresh fruit leaves about 500-700 g of the tsukate. So, the cooking process:

Choose large, ripe fruits that are very dense, be sureless not worm. Rinse, cut them in half and remove the bones.
In 200 ml of water, distribute sugar sand and bring it to a boil. Then, after removing the foam, pour pre-prepared plums.
Switch the preparation procedure in 3 stages of 5 minutes with long breaks at 6 o'clock. Such intervals are needed so that the moisture is gradually replaced with sugar.
After the third coach, put the fruit in the colander.
After some time, put the fruits on a flat surface and put them in a warm, well-lit and ventilated place for 3-4 days.
Moving plums daily for their uniform drying. They will be ready when they stop sticking to fingers.

Jam

Excellent billet from plums on cold Winter will be jumped, which is not only delicious dessertBut also an excellent addition to cakes and any pastries. For its preparation you will need 1 kg of fruit and 750 g of sugar.

The cooking process includes the following steps:

To begin with, sterilize covers and cans in boiling water.
Rinse the fruits and remove the bones from them. Then tapping them in boiling water for 5 minutes until they become soft.
Wipe the fruit through a sieve or a colander and the resulting puree place in the enameled pelvis. In it, the cooking should be doubled for 10-15 minutes, gradually adding sugar there.
After that, tapping the mass for another 20 minutes until it becomes completely ready.
Pretty jumped on prepared banks, roll them.

Just a couple of hours of your time and the delicious plum was ready!

Paste

The plum walker is quite easy in preparation, it will not leave anyone anyone indifferent. You will need: 2 kg of plums, water, sugar, parchment paper.

Stick up the following steps:

Rinse the fruits under running water and put in a saucepan with a deep bottom, pour a small amount of water into a saucepan.
Site a little fruit and when the bone starts separated, you can turn off the fire.
Wipe the pieces of draining through a sieve, add sugar to the resulting mass and mix everything.
A pre-prepared baking sheet cover with parchment paper, pour a plum puree on it and crumple the surface with a knife. The oven must warm up to 90 ° C.
Send a baking sheet for 3-4 hours in her, be sure to open the oven door.
Fastil will be ready when it stops sticking to fingers. Cut it into small stripes and fold into the jar. Keep delicacy in the refrigerator.

Did you know?Plums in the wild form does not exist, as it was obtained by crossing the alchi and turning around two millennia ago.

Marmalades

Marmalade from plum, prepared, will become not only a delicious dessert, but also excellent dietary, and most importantly - useful addition to your daily diet. You will need such ingredients: 1 kg of fruit, 400 g of sugar, water and parchment.

So, you must perform the following steps:

Rinse the fruits under water and carefully remove all the bones with a table knife.
Choose for the preparation of marmalade thick-walled dishes without unnecessary coatings. Place the lobby there and on slow fire Start all cooking for 2 minutes. After that, pour water with small portions before the mass boils. While plums do not completely be soft, stir them and knead the wooden blade.
To get rid of the skins and unnecessary fibers, the strained fruits thoroughly wipe through the sieve.
Puree, which was received after wiping, pour back to the dishes and start cooking on slow fire.
After heating the puree to a temperature of 90 ° C, start gradually pouring sugar there, without forgetting everything to mix with a spatula. Remember that marmalade is boiled for a long time, requiring frequent stirring.
After 40 minutes of cooking, the mass will start becoming viscous, which indicates its readiness. Next, a special container for the future marmalade is made by parchment paper and pour the resulting mass. Put it to cool it for 2 days in a dry, well-ventilated room.
From the frozen marmalade cut out the small figures and dry them in sugar.

Delicious sweets are ready!

Jam

Take care of your winter tea drinking, cooking delicious jam From yellow plum. To do this, it will take 1 kg of plums, 1-1.5 kg of sugar and 500 g of water.

Season Drugs gives us the opportunity to enjoy the taste of this fragrant and useful fruit from mid-July and before October. But in winter we have tasty stuff for pancakes useful compote and piquant snack From the draining, you need to take care of the blanks from the drain and find the recipes of the blanks in advance.

The fact that from this fruit can be prepared by sweet blanks know everything. But, probably, do not everyone know that you can cook outstanding blanks from draining for the winter. For example: Sauce from draining to meat, or pickled plums with spices.

Dear friends, I bring to your attention your favorite recipes for blanks from fragrant and delicious plums. All recipes are simple in preparation, the proportions are true, and the jars stand until spring.

Drain jam with chocolate and brandy

Incredible, magical, velvet and delicious delicacythat even the most sophisticated gourmet. I knew that the plum was very well combined with chocolate, but in the company of exquisite alcohol ... this is something! See the recipe with photos.

Drain jam without bones

Spicy sauce from plums for the winter

This year I had a big crop in the country. Therefore, in addition to traditional jam and compotes, I decided to cook spicy sauce From draining for the winter. It is wonderful combined with meat and poultry dishes, it can be used as a refueling for Harcho or as an add-on for sandwiches.

Ready sauce It has saturated sweet-sweet taste With a spicy acute note and fruit aroma. For this recipe, I used two sufficiently long pod of hot pepper, the sauce turned out to be a sharp. How to cook, look.

Jam from plums without bones in a pan

The process of cooking on the recipe of jam from plums in a frying pan without seeds is very, very fast: it will not pass and half an hour like yours drain jam It will be already in the jars to wait for the winter. And to taste this jam will pleasantly surprise you: it turns out and very fragrant, and beautiful, and, of course, insanely delicious! See the recipe with photos.

Adzhik with plums

Yes, yes, it is Adzhika. She has a very interesting taste - soft and acute at the same time, and also appetizing appearance. I really like the result, and I close this workpiece every year. I will be happy to share with you, dear friendsHow to prepare Adzhik with plums - I am sure you will also have to taste to you! See the recipe with photos.

Drain jam "South Night"

And let's prepare a plum jam! The present, where halves of translucent plums float in a dark ruby \u200b\u200bsyrup. The one that is fragrant is so tasty that it is simply impossible to break away! ...

Tkemali sauce at home for the winter

How to cook tchemali sauce at home, you can see.

Drain Jam "Special"

Each year I do one portion for winter plum jama, For a variety, but it diverges in the first place. The prescription jam is very simple, and in the end it turns out a thick and fragrant dessert! ...

Marinated plums for the winter: a recipe with brandy

Plums will marinate with vinegar, fragrant herbs, spices, and ... Cognac. Here is such an unexpected ingredient. In winter, I am going to feed pickled plums to meat, or as a supplement to a plate with pickles on a festive table. ...

Compote from plums with bones for the winter "Autumn Velvet"

I want to tell you how to cook compote from plums on the winter with a bone. My recipe is very simple and fast, but despite the ease of preparation, this compote from the drain on the winter is obtained very tasty, fragrant and beautiful. Even his name is the corresponding - "Autumn Velvet". I am preparing a compote from plums for the winter without sterilization, so it is not necessary a lot of time on it. Compote from the drain is obtained very tasty, not very sweet with fruit-berry notes. In winter, drink such a compotic one pleasure.

Plum, like any fruit, has its own short season of maturation, so every mistress is in a hurry to harvest plums for the winter to please their relatives delicious dishes For dinner by long cold evenings.

To date, about 100 varieties of draining of a variety of sizes, coloring and taste are known. The benefits of these fruits for the human body is undoubted. If you eat two plums before breakfast, the operation of the digestive tract will significantly improve and the cardiac tension will be removed. Regular use Drain strengthens the nervous system and enriches the body with useful substances and vitamins, improves vision. Doctors recommend include these fruits in the menu during kidney disease and urinary system, metabolic disorders, obesity and rheumatism. The phytikumarines, which are contained in the plum puller, warn thrombosis.

For children, plums are useful in that they improve appetite and prevent anemia development. However B. children's menu Fresh fruits do not need to be included in large quantities, it is better to expose them to heat treatment by adding into compote, kisins or fruit puree. A large number of freshly dyed crashes in a child and even in an adult can cause diarrhea (chair frustration).

What to cook from plum for the winter

Drugless fig (grazing)

Products:

3 kg plums;
¾ Sugar glasses.

Cooking:

Wash the plum and remove the bones from them. Now put plum cut up. Heat the oven to 180 s and place a bastard with plums for 20 minutes. Remove plum out oven And leave them cool. Then grind plums using a blender to homogeneous mass. Add sugar, and mix again everything. Stop parchment baking sheet and pour a plum mass with a thickness of 0.5 cm. If everything does not fit into one baking sheet, divide into two, or even three bars. Now, if you have a cottage plot, you can dry the figs in the sun for 3 days. The second option: heat the oven to 70 degrees and for 6-8 hours to prepare a fig. This time is enough to dry and become smooth. Now cut the flap of stripes and wrap them with rolls - the product is ready for use.

Plum in its own juice

Products on one half-liter jar:

350 g of drain;
200 g sugar.

Cooking:

Banks wash and dry. Plums beat, wash, divide each in half and remove the bones. In each bank, lay out plums with a cut down. First, they put the plums tightly layer, then fall asleep with sugar, a layer of drain, a layer of sugar and so before the neck. Now the banks are covered with covers and pasteurize 15 minutes from the moment of water boiling. Then hot jars immediately cover, turn up the bottom, cover the blanket and leave until complete cooling.

Ketchup from plums

Products:

1 kg of drain;
2 kg of tomatoes;
250 g on Luka;
1.5 tbsp. l. salts;
200 g of sugar;
0.5 ppm Mixtures of peppers;
2-3 pieces of red acute peppers;
2 laurel sheets;
2 tbsp. l. vinegar;
100 g garlic;
dill, kinza, parsley, basil to taste;
5 cans of 0.5 liters.

Cooking:

Plums wash out, divide on halves and remove the bones. Tomatoes wash and hide with boiling water. Then hold B. cold water 5 minutes and remove the skin. Cut tomatoes on 4 parts. Clean the onions, wash and cut into four parts. Garlic Clean the red pepper and remove the tails from him. Now skip plums, tomatoes and onions through the meat grinder. Put the resulting mashed potatoes into a saucepan with a non-stick coating and boil after boiling for two hours, stirring periodically. Meanwhile, skip the meat grinders, pepper and garlic through the fine sieve. After two hours, add a mixture of garlic, pepper and greens to ketchup, as well as salt, sugar, bay leaf and a mixture of peppers. Now add vinegar, mix and boil another 30-50 minutes before thickening. Sterilize banks in the oven at 150 ° C for 15 minutes. Remove the bay leaf from Ketchup and burst on banks. Sweep sterile covers and wrap in a blanket.

Drug confident

Products:

1 kg plum;
1.5 kg of sugar;
0.5 pieces of lemon;
cinnamon and Badyan at will.

Cooking:

For this recipe, use a well-hated plum. Take it off, wash and remove the bones. Then let the plum through the meat grinder. Now pour into the saucepan and add sugar, mix. Put on the fire and boil within 45 minutes on a small fire. Now remove from the fire and cool down. Lemon wash, hide with boiling water, cut into two halves and out of one squeeze juice. Add lemon juice to confident and boil on low heat for another 20 minutes after boiling. At this stage, you can also add spices - cinnamon sticks, Badyan asteris. Banks sterilize in the oven at 150 ° C for 15-20 minutes. Spread hot confiture for banks, pre-pulling off spices from it, roll out. Keep the drain blank in a cool place.

How to dry plum and cook prunes

Products:

2 kg plums;
1 cup of cheap sugar;
1 cup of water.

Cooking:

Ripe plums free from stones with a pencil. Now boil the water and lower it three times a minute of plums. Plywood sheets are stuck with paper, spread the plum and dry 2-3 weeks in the sun, turn over a day several times a day. At night, put plums into the house. You can dry plums and in the oven. To do this, first dry the plums of 2 days in the sun on wooden grilles. Then drip in the oven in three receptions. In the first and second reception, heals the oven to 40-50 s and place plums in it on the grille. Dry in the first and second day of plums within 5 hours. For the third drying, make syrup: spread the pricked sugar with water. Dry plums in syrup and spread on the contrary. For the third time, dry plums within 10-12 hours. Select ready-made plums, and the rest do. Store in dry jars closed with covers or in a dry room in wooden boxes. Prunes can be suspended with a laurel sheet to protect plums from insects.

Drug cheese

We continue the study original recipes cooking fruit to winter and do today solid cheese From draining.

Products:

Plums - 2 kg;
Water - 300 ml;
Sugar - 1400 gr.

Cooking:

First, we bore the fruits of draining in a small amount of water about 20 minutes, until the fruits become soft. After that, we wipe the fruits through the sieve and free them from the bones and the peel. If you intend to make cheese from one pulp drain, then lay it on a folded cloth, which is stretched on the legs of the chair, and under it, the container is substituted for the laying of juice and let night stand. Juice can be used to prepare jelly, but the pulp and you need to skip through the sieve (see photo).

Now we put the pulp in a large saucepan and put on a weak fire. We add sugar, mix and boil the mixture about one hour, until the mixture becomes very thick. We continue to cook the mixture until the readiness, which is determined by the trail from the wooden spoon spent along the bottom. As soon as this trail will be filled with a mixture for a long time, the mixture for cheese is ready.

Now fill banks. With a saucepan with a fire and a spoon we lay a plum cheese into a mold-lubricated oil, or in a cylindrical jar lubricated with oil, so that the cheese can be easily removed and served on the table. Close the banks and keep them with a dry cool place. Let me remind you that you can keep such cheese for more than a year.

When it is time to extract us cheese from the drain from the bank, you will need to walk the table knife along the inner surface of the can and turn it upside down on the serving dish. Do not rush to pull the jar from cheese, if necessary, carefully shake it. Cheese cut the circles and serve on the table, gently laying in a plate.

Sloves-garlic sauce

Products:

300 g of plums;
50 gr garlic;
20 grams of dill;
50 cm vegetable oil;
salt to taste.

Cooking:

For this sauce, round blue plums are best suited. However, yellow, too, and you can also take the usual Hungarian, only ripe. Drain wash out, free from the bones and put in a small amount of water. Garlic Clean and grind, and dill wash and crumble finely. Mix all the ingredients, add salt and vegetable oil. Wake up a blender to the state of puree. Weganize on a small fire for 10 minutes and decompose into sterile banks. Pasteurize 30 minutes from the moment of water boiling. Then roll over and wrap the blanket for 24 hours for additional sterilization.

But on this we do not say goodbye, come back!
Subscribe to update our page on

Plum, like any fruit, has its own short season of maturation, so every hostess hurries to harvest plums for the winter to please their native delicious dishes for dinner by long cold evenings.

To date, about 100 varieties of draining of a variety of sizes, coloring and taste are known. The benefits of these fruits for the human body is undoubted. If you eat two plums before breakfast, the operation of the digestive tract will significantly improve and the cardiac tension will be removed. The regular use of plums strengthens the nervous system and enriches the body with useful substances and vitamins, improves eyesight. Doctors recommend include these fruits in the menu during kidney disease and urinary system, metabolic disorders, obesity and rheumatism. The phytikumarines, which are contained in the plum puller, warn thrombosis.

For children, plums are useful in that they improve appetite and prevent anemia development. However, fresh fruits do not need to be included in large quantities in large quantities, it is better to expose them to heat treatment, adding to compote, kisins or fruit puree. A large number of freshly dyed crashes in a child and even in an adult can cause diarrhea (chair frustration).

What to cook from plum for the winter

The plum is actively used in folk medicine, home cosmetology and traditional cooking. A large number of dishes can be prepared from fresh plums, frozen, rubbed with sugar or rolled into jams in the form of jam, compote, sauce. Some interesting recipes The billet plums on the winter we decided to combine into a selection.

Adzhik with plums for the winter

Products:

2 kg plums;
3 onion heads;
1 chili pepper (small pod);
5 pieces of Bulgarian pepper;
4 cloves of garlic;
3 tbsp. l. vinegar;
2 tbsp. l. Sahara;
1 tsp. Salt.

Cooking:

Plums beat, wash and remove the bones. Bulgarian pepper Wash, remove seeds and tails, and then cut into large pieces. Pepper chili wash and cut large, and peeled onion - large cubes. Miss the Bulgarian, pepper, plums, chili pepper and onions through the fine sieve of meat grinders. All vegetables put in a pan and cook for an hour, stirring all the time. When the mass breaks juice, add salt and sugar. Paul-liter banks place on the grille into the cold oven, bring the temperature to 150 s and sterilize the cans of 15 minutes. Hot adzhik spread over sterile banks and sunk. By the way, the severition of the workpiece can be adjusted - add more or less pepper Chile.

Tchemal sauce from yellow plum for winter

Products:

5 kg of yellow plum;
2 glasses of water;
1 piece chili pepper;
4 tbsp. l. Sahara;
2 tbsp. l. salts;
2 middle heads of garlic;
2 tbsp. l. Hvel-Sunneli.

Cooking:

Wash yellow plums And separate the flesh from the bones. Now put plums into the pan, pour with water and bring to a boil. Remove plums from the fire, add the peeled garlic squeezed through the garlic and chili chopped. Wear everything in a homogeneous mass with the help of a blender. Now return the saucepan on the stove and bring the sauce to the boil again. Add all spices. Paul-liter banks sterilize in the oven on the grid for 15 minutes. Then fill the banks with sauce and sunk.

Plum jam thick

Products:

1 kg of drain;
500 grams of sugar;
25 grams of flags (vegetable thickener for jelly and jam).

Cooking:

Plums take and wash. Separate in half and remove the bones, and then shift to the enameled pan. Sugar Mix with a spike and this mixture to pour plums. Put a saucepan on fire. Bring plum to boil and negotiate 10 minutes. Then with the help of a blender grind everything into a homogeneous mass. Bring the boil again, boil 2 minutes and turn off. Jars on 0.5 liters seek in boiling water or on the lattice in the oven for 15 minutes. Spread the jam on banks and tighten. Keep such a jam preferably in a cool place, for example, in the cellar.

Tkemali sauce with plums and red tomatoes

Products:

10 kg of red tomatoes;
1.5 kg of drain;
1.5 kg of chili pepper;
350 g of garlic;
50 g of dry red pepper into powder;
5 tbsp. l. Coriander;
5 tbsp. l. salts;
5 tbsp. l. vinegar;
1 l of water.

Cooking:

Tomatoes wash and cut into four parts each. Then fold them in a pan, pour with water and put on fire. Bring to a boil and extinguish on medium heat for 30-40 minutes. Be sure to stir. Then wipe through the sieve so that the skins do not get into the sauce. During the time, tomatoes are stewed, wash plums and remove bones from them. Pepper wash and cut into pieces, and cleaned garlic. Then grind plums, pepper and garlic on the meat grinder. Add this mass to the rubbed tomatoes, pour the spices and mix. Put the sauce on fire, bring to a boil, cook half an hour at minimal fire, stirring constantly, then pour vinegar, mix and turn off. Banks put on the grid into the cold oven, heat up to 150 s and sterilize: 0.5 liter 15 minutes, liter 20 minutes. Ready sauce bully on banks and sunk.

Pickled plums without ordering

Products:

500 gr dummy;
5 h. L. sea salt;
1 tsp. Grains mustard;
1 tsp. Fenugreek seed;
dried chili pepper to taste.

Cooking:

For this recipe, it is desirable to use solid plums - ripe, but not overrevised. Plum wash and let them dry. Then remove the bones and cut them with thin plates. Now in a deep bowl, shift the cut plums, add the sea salt, gently mix and let it stand at least 3 hours if there is time, then you can leave for the whole night. During this time, the plum will let juice, which will perform the function of the brine. Now on one dry frying pan, it's a bit ... so that the mustard seeds and the fenugreek are well), and on another pod of dry bitter pepper. Give the spice to cool and grind them into powder, add to the drains and mix. Give a dish to stand 30 minutes. During this time, sterilize liter banks in the oven for 20 minutes at 150 s. Explodulate plums into sterile jars, cover the drop-down lids and put in the refrigerator. A day later, the dish will be fully prepared.

Jelly from plum for winter

Products:

1 kg plum;
1 kg of sugar;
100 ml of lemon juice;
200 g pectin.

Cooking:

Take, wash under running water and dry plums slightly. Divide each plum in half, remove the bone and cut into four parts. Plums in the pan, squeeze the juice from Lemon and add to the plums. Stir. Turn on the fire and start cooking plums. Bring to a boil and negotiate 15 minutes on slow fire. Now add sugar, pectin, mix and boil around 2 minutes, while sugar melts. Remove the foam and remove from the fire. Boil jelly by sterile banks and sunk. Now jelly banks must be sterilized. In boiling water, put hot jelly hot jars for 10 minutes. Then turn off the fire and leave them to stand in the water for another 5 minutes. After that, you get banks, wipe the towel and leave cool.

Jam "plums in syrup"

Products:

1 kg of drain;
500 g of sugar;
1.5-2 glasses of water.

Cooking:

First wash the plum and remove the bones. If you want plums to remain integer, remove the bones with a pencil. Cook syrup. To do this, pour sugar into the pan, pour it with water, put on fire and bring to a boil. Then give up the fire and cook for 15 minutes. Now pour into plum syrup, bring to a boil and boil 30 minutes. Prepared clean banks put on the grille into the cold oven and bring the temperature to 150 C. Sterilize 20 minutes and cool a little. Hot jam bully over sterile banks and sunk.

Compote from plums for winter

Products for one 3-liter jar:

500 gr plus;
350 gr sugar;
3 l of water.

Cooking:

Plums beat, wash, remove the tails. Then, with the help of a pencil, remove the bones. Pour plums into clean three-liter banks. Plums should take a little less than half the banks. Now pour boiling water into banks so that the water covered plums, let it stand for 15 minutes. Now water from the cans in the saucepan. Bring water to boil and add sugar. Boil a few minutes until sugar is dissolved. Now the syrup will burst again into all banks equally. The missing number will complement boiling water. Cover the cans with covers and let stand for 10 minutes. Again, drain the compote in the pan (without draining), boil and burst into banks. Immediately roll off the lids. Turn the banks upside down, wrap and leave until complete cooling.

But on this we do not say goodbye, come back!
Subscribe to update our page on