Plums are great for canning. Compotes, preserves and jams are made from them, marinades and original snacks are made. Plums harvested for the winter are perfectly stored, they can be used as additives in salads, garnishing for meat or filling for pies.
Pickled plums: step by step preparation
Fruits in the marinade acquire an original sweet and sour taste. Canned food is very easy to prepare, plums are a great addition to meat dishes or a savory snack. It is advisable to use ripe, but not overripe fruits with dense, juicy pulp and rich aroma.
Ingredients:
- 500 g plums;
- 1 tsp mustard seeds;
- 5 tsp sea salt;
- 1 tsp fenugreek seeds;
- dried chili peppers.
Wash and dry plums. Remove the seeds, cut the fruit into thin slices. Put them in a deep bowl, cover with sea salt and leave for 3-4 hours at room temperature. If possible, you can leave the plums in the salt overnight.
In a dry frying pan, calcine the mustard and fenugreek seeds, on the other fry the chili pods. Mix and grind the spices. The proportions are adjusted according to taste, those who like more spicy dishes can increase the proportion of hot pepper.
Add mustard, fenugreek and pepper powder to the plums, stir. By this time, the fruits should give a lot of juice. Let the mixture brew for 30-40 minutes.
Sterilize glass jars in a hot oven for 20 minutes. Let them cool, put the plums together with the resulting juice, close with plastic lids. Put canned food in the refrigerator. In a day, the plums will be ready, they need to be stored in the cold.
Plums in syrup: step-by-step preparation
Plums are traditionally used to make delicious sweet preparations. The most popular of these is jam. It is better to cook it without seeds, then the delicacy will be stored all winter without problems. A very simple and easy option is whole plums boiled in syrup.
Ingredients:
- 1 kg of ripe plums;
- 500 g sugar;
- 2 glasses of water.
Wash the plums, dry, carefully remove the seeds. This can be done with a special typewriter or with a pencil, then the fruits will remain intact. An easier option is to cut the fruit in half.
Boil the syrup by mixing sugar and water in a thick-walled saucepan. Bring the mixture to a boil, stirring constantly to dissolve the crystals as soon as possible. Reduce heat and simmer for 15 minutes. Pour the prepared plums into a saucepan, stir and bring to a boil. Cook the fruit over moderate heat for 30 minutes.
Sterilize the jars in the oven or place them in a pot of boiling water. Allow containers to cool. Pour hot jam into dry jars, filling them on "shoulders". Roll up the blanks with lids and leave to cool on a towel upside down. Store the cooled jam in a cool, dark place.
Plum compote: classic version
Plum compotes are loved by children, they can be used as a ready-made dessert. Compote fruits are suitable for decorating homemade baked goods, syrup can be added to cocktails, cooked jelly based on it, make mousses and jellies.
Ingredients:
- 500 g of ripe strong plums;
- 350 g sugar;
- 3 liters of water.
For compote, ripe fruits that retain their shape well without wormholes and damage are suitable. They need to be washed and dried by sprinkling on a towel. An important condition is the removal of the tails and bones.
Pour the prepared plums into sterilized jars, pour boiling water so that it completely covers the fruit. Leave the plums for 15 minutes. This procedure will soften the fruit and preserve its flavor. Pour the liquid from the cans into a saucepan, put on the stove and bring to a boil. Add sugar, stirring occasionally, and cook the syrup for several minutes until the sand is completely dissolved.
Pour over the plums with hot syrup, add boiling water so that the containers are filled up to the "shoulders". Cover the jars with lids, leave for 10-15 minutes. Pour the liquid into a saucepan, leaving the plums in the jars. Boil the syrup again and pour it back into the jars. Tighten the hot compote with sterilized lids. Put the cans upside down on a towel, wrap them in a blanket and wait until they cool completely.
Plums in their own juice
Delicious preparation suitable for making desserts. Candied plums can be served with tea and make delicious homemade pies.
Ingredients:
- 350 g ripe plums;
- 200 g of sugar.
Wash jars and lids thoroughly, dry in the open air or in the oven. Sort the plums, wash, dry. Cut the fruit in half, remove the seeds, put the halves in prepared jars, cut down. Sprinkle the layers of plums with sugar.
When the containers are full to the neck, cover them with lids and place them in a saucepan filled with water. To prevent the glass from bursting, put a wooden circle on the bottom of the pan. Bring water to a boil and sterilize the workpieces for 15 minutes. Tighten the jars with lids, turn over on a towel and leave to cool completely.
Plums in wine: original preparations
Plums marinated in red wine are an unusual addition to meat and other hot dishes. For cooking, dense, moderately juicy plums are suitable; overripe fruits should not be used. The calorie content of the dish is moderate, because the recipe does not use sugar. In order for the preparation to be stored all winter, cognac or brandy is added to the marinade.
Ingredients:
- 300 g plums;
- 200 ml dry red wine;
- 200 ml of water;
- 1 cinnamon stick;
- 2 bay leaves;
- 1 tbsp. l. liquid honey;
- 5 pieces of cloves;
- 10 allspice peas;
- 50 ml of cognac, brandy or vodka.
Wash the plums, dry them, cut them in half and remove the seeds. Mix red wine and water in a saucepan, bring to a boil. Reduce heat, add spices and honey. Stir, cook over medium heat until a quarter of the liquid has evaporated.
Place the plums in the hot marinade, bring to a boil and cook until the fruits are tender. Transfer the plums to sterilized jars, pour over the marinade. Add strong alcohol to each container. Roll up the cans with lids, turn them upside down and cool.
