We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Plum occupies one of the leading positions among the preparations for the winter. This wonderful fruit allows the hostess to show 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 plums and the peculiarities of choosing a variety of these fruits.
Subtleties of plum harvesting
Like any other fruit, the plum has its own characteristics. They are associated with varieties and ripening times.
Selection and preparation of fruits
Plums grow everywhere. Growing conditions affect the fruit. Southern garden plants produce milder crops. The fruits are sweet. Siberian plums are denser. Their taste is sour. What to cook for the winter depends on the variety and place of growth:
- The yellow plum is ideal for jams and compotes.
- Ternovka is a wild plum. An amazing tincture is prepared from it.
- The eel is good for ketchup.
- Hungarian is the basis of fantastic jam.
- Red varieties are suitable for adjika.
In addition to desserts, plums are used to prepare snacks and seasonings. For their preparation, it is better to choose unsweetened slightly unripe fruits.
How to prepare containers
Banks are well washed and sterilized. They are kept steamed or in boiling water. Plastic lids are poured over with boiling water.
Attention: you should be attentive to the shape and rubber bands of the metal covers. It is not permissible to use bent covers with a sticky elastic band.
What can be cooked from plums for the winter: recipes
Plums can be used to prepare delicious and original dishes for the winter:
- mashed potatoes.
Also, for the winter, they close ketchup and adjika, prepare tinctures and liqueurs.
Everyone is familiar with the dried prunes sold in stores. Making it in the oven at home is not difficult. The fruits are washed and dried. Next, they should be cut, removing the bones. Place the halves on a baking sheet, skin side down. This will keep the juice as much as possible. Put in an oven preheated to 50 degrees for 4 hours. Dried berries are ready.
The easiest way is to freeze pitted plums. The fruits are washed, dried and put in a plastic bag. Having closed tightly, they are sent to the freezer. Delicious compotes are cooked from thawed berries in winter.
You can squeeze the juice out of the plums without a juicer. Warming up and a gauze bag will help to process the berries. The fruits are washed in cold water and placed in a saucepan. 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 pelvis. The heated fruits give off juice under their own weight. It remains to periodically squeeze the bag. The collected moisture is bottled and sterilized at 90 degrees for 20 minutes.
Take 700 g of sweet plums. Rinse the berries, dry, remove the seeds. Put on a baking sheet and bake in the oven for three hours at 200 degrees. Make mashed potatoes from the softened fruits. Add 70 g of sugar. Put on fire and heat until all the sugar is dissolved. Do not boil! Cover the baking sheet with parchment paper and spread the mashed potatoes on it in a layer of half a centimeter. Cooking marshmallow in the oven at a temperature of 75 degrees for 10 hours. The finished product is insisted for another hour and a half.
Rinse the Hungarian plums and put them in jars. Blanch for 3 minutes, maintaining the temperature at 85 degrees. Then add cloves - 4-5 pcs. and a little cinnamon. Prepare the marinade separately. Boil 2.5 liters of water. Add a kilogram of sugar and half a liter of vinegar. Pour the plums with hot marinade and sterilize in jars at a temperature of 100 degrees in a water bath for 20 minutes. After that, tighten the cans. The ingredients are designed for 10 liters of workpieces. Fruits should be packed tightly, but not crumpled.
2 kg of plums are washed and pitted. The peeled fruits are put in a saucepan, covered with a lid and heated to 80 degrees. The softened fruits are crushed with a blender, 700 g of granulated sugar are added. Everything is mixed and boiled over low heat for a quarter of an hour. The finished dessert should be laid out in jars and covered with lids.
Pits are removed from 10 kg of plums. Grind in mashed potatoes and pour 10 liters of water. The puree is covered with gauze and left to ferment for 3 days. Then the pulp is squeezed through cheesecloth and discarded. 250 g of sugar is added to the resulting juice, poured into a bottle, a rubber glove is put on the neck.
The bottle is 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 for infusion.
Adjika from plums
To prepare 2 kg of berries, wash, dry, remove seeds. Peel and clove 200 g of garlic. Plums, garlic and 3 pcs. chili is ground with a blender. Mix everything well. Add 200 g of sugar, 2 tbsp each. l. salt and tomato paste. They put on gas, make a minimum fire, stirring constantly, heat up to 100 degrees. Boil for 20 minutes, then put in jars.
Canned adjika is a good seasoning for various dishes for the winter.
Ketchup with plums
Making ketchup is easy. Put 4.5 kg of plums in a saucepan, add half a liter of water and put on gas. Bring to a boil over low heat and simmer for 2 hours. After that, the boiled plum mass is cooled, rubbed through a sieve, getting rid of bones and skins. Then add half a glass of sugar, three cloves of grated garlic, 15 g of ground coriander, a leaf of ground dried mint. Everything is mixed and put on the fire again. Bringing to a boil, keep for 5 minutes. Then they are laid out in jars for the winter.
Pits are removed from 150 g of whole plums. They are cut into small pieces. Pour half a liter of water into a saucepan. Put 100 g of sugar and peeled fruits. Put on fire, heat to a boil and boil for 5 minutes. Dissolve 20 g of gelatin in half a glass of water, let it swell. Grind the plum mixture in a blender until smooth. Gelatin is poured into the mixture, stirred and cooled. Cold jelly is poured into jars. The twist is stored in the refrigerator.
Rinse 3 kg drain, dry, remove the seeds. The prepared fruits are placed in a basin and covered with 2 kg of sugar. Leave on for 12 hours to form a syrup. Put it on gas and let it boil. Boil for 5 minutes. Cool, then return to gas again. The process is repeated three times. You can cook whole plum jam. Then each berry is pierced to extract juice.
Compote is stored in three-liter jars for the winter. You can roll it into banks like this. Wash the berries and remove the seeds. Put the fruits in pre-prepared jars. Dissolve 750 g of sugar in one and a half liters of water. Boil the syrup and pour the plums in a jar. Sterilize in a water bath for 25 minutes, then roll up the lids.
1 kg of fruit is washed, seeds are removed. Put in a bowl with a thick bottom and cover with sugar. Put on gas and, stirring, bring to a boil. The foam that appears is removed with a wooden spoon. The hot fruits are removed from the heat, cooled and chopped in a blender. After that, they are again put on gas and boiled for another 20 minutes at a low boil. After that, the sweet roll is ready.
You can cook real tkemali only from the appropriate variety of plums. They will need a kilogram. The fruits are washed with cold water, put in a saucepan, add a little water. Then they put on gas and cook until the berries are completely boiled. Then they are rubbed through a sieve, freeing from bones and skin.
Add salt (20 g) and sugar (200 g), boil for another 5 minutes. Grind on 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, poured with vegetable oil on top.
Plum in its own juice without sugar
It is better to cook Hungarian in your own juice. It takes 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, add a new portion from another jar. Prepare it in advance. As a result, out of 4 original cans, you will get 3 full ones. After filling them with berries to the top, they are sterilized for 10 minutes. Then cover with lids.
Plum cheese is a boiled plum puree shaped like a head of cheese. Plums of sweet varieties are taken. They are washed, dried, the bones are taken out. The peeled fruits are weighed. For every kilogram of berries, take 100 g of granulated sugar. Berries are poured over them and left to extract juice. The slices are boiled until the mass acquires a homogeneous thick state.
Cilantro seeds are added to the jam, distributing them throughout the volume by stirring. The cooled mass is spread on a linen napkin and shaped. Then the ends are tied, the plum mass is placed on a flat plate. Cover with a similar plate on top and put oppression. In this state, the dessert spends three days. The finished head is coated with olive oil and sprinkled with cilantro seeds. You can store plum cheese in the refrigerator for the winter.