Juicy, fragrant and tasty yellow plum is perfect for homemade preparations for the winter. From ripe fruits, you can make jam, jam, marmalade or marshmallow, prepare an appetizing sauce for meat. For canning, it is better to choose aromatic late varieties with a large amount of vitamins and a bright, recognizable taste.
Yellow plums: features of selection and preparation
Yellow varieties of plums are rich in vitamin C, amino acids, potassium, magnesium, and other valuable trace elements. Fruits contain a lot of fiber necessary for digestion, the pulp is easily digestible, has a pleasant sweet taste with a slight sourness. The calorie content of fresh plums is low, but when sugar is added, it increases many times over.
Late varieties are more suitable for winter harvesting. During ripening, the fruits have time to accumulate vitamins, the taste is brighter, without watery notes. Such plums are very fragrant, jam and other preparations are beautiful and bright.
Jams, jams, marmalades and confitures are often prepared from yellow plums. The finished product has a rich amber color and looks very beautiful in photographs. Plums can be used to make compotes, juices, and puree for baby food. They are also suitable for the preparation of savory sauces for meat, marinades, fruit and vegetable platter.
Yellow plums in their own juice: tasty and simple
Plums immersed in bright yellow juice are a delicious and healthy dessert that can be served with tea or used as a topping for desserts. The proportions of vanilla sugar and citric acid vary to taste, it is important to take into account the variety of fruits.
Ingredients:
- 5 kg of ripe yellow plums;
- 2 kg of granulated sugar;
- lemon acid;
- vanilla sugar.
Sort the plums, rejecting damaged or moldy specimens, wash, dry, sprinkling on a towel. Peel a third of the fruit, mince it or a kitchen processor, turning into a puree. Put it in cheesecloth and squeeze out the juice. Put the liquid in the refrigerator for a day.
Take out the juice, pour into a saucepan, add sugar. Bring the mixture to a boil, boil for 5 minutes, stirring constantly. When the sugar crystals are completely dissolved, add vanilla sugar and citric acid. If the fruit is sour, you can do without it. Stir the plum syrup again.
Cut the remaining fruits in half, remove the seeds. If you wish, you can remove the skin, but this is only relevant for fruits with a hard and dense shell. Put plums in sterilized jars, pour hot syrup and roll up the lids. Turn the containers upside down, wrap them in a blanket or a thick terry towel. When the jars are completely cool, put them in the cellar or in the lower compartment of the refrigerator.
Yellow plum jam: a step by step recipe
It is better to cook plum jam without pits: they contain a minimum amount of hydrocyanic acid, which, if stored for a long time, can get into the finished product. If jam or compotes are cooked from pitted plums, they will have to be eaten within 1-2 months. For those who plan to prepare jam for the winter, it is better to extract the seeds from the fruits.
Ingredients:
- 2 kg of ripe yellow plums;
- 1.5 kg of sugar.
Sort the plums, wash, dry. Cut the fruit into thin slices, removing the seeds. Put the fruits in a saucepan, cover with sugar, stir and refrigerate for 10-12 hours. During this time, the plums will be juiced.
Place the pot on the stove and bring to a boil. Reduce heat, cook for 30 minutes, shaking the pan occasionally. Remove jam from heat, cool. Repeat cooking, keeping the mixture on fire for 20-25 minutes. Pour the hot product into clean, dry jars, close with plastic or rubber lids and cool. Store the finished jam in the refrigerator or cool pantry.
Chocolate Jam: Step-by-Step Preparation
From yellow plums, you can make a delicious and original jam with the addition of cocoa powder. The dessert turns out to be fragrant, thick and beautiful, it looks great in the photo. Jam is served with tea, added to muffin dough, and decorated with cakes and pastries. Speed up the cooking process in a multicooker with a pressure cooker function. The product will not require the attention of the hostess, will not burn and retain all the nutrients.
Ingredients:
- 1 kg of ripe yellow plums;
- 1 kg sugar
- 50 g cocoa powder;
- 100 ml of water.
Wash and dry the plums. Cut the fruit into a polish, remove the seeds. In a multicooker bowl, mix plums, water and granulated sugar. Close the lid, set the "Extinguishing" program, leave the valve open. Cook the jam for 45 minutes, until the end of the cycle. Periodically stir the mass with a wooden spoon.
Put the finished product on pre-sterilized jars, filling them along the "shoulders". Better to use small containers. After opening, the jam is quickly used up and does not have time to deteriorate. You can store the treat in the refrigerator, closet or other cool place.
Yellow plum compote: classic version
A delicious and healthy dessert - homemade plum compote. It is convenient to roll it into three-liter cans; before serving, the drink can be diluted with boiled water. For compote, it is better to take medium-sized fruits, preserving them together with the seeds. The calorie content of the finished product is moderate, the drink is quite suitable for baby or diet food. If the plums are sour, you can increase the amount of sugar. If desired, add cinnamon, vanilla, cloves and other spices to the compote.
Ingredients:
- 1 kg of ripe yellow plums;
- 3 liters of filtered or bottled water;
- 400 g of sugar.
Wash the plums, put them in jars. Boil water in a saucepan, add sugar, stir and cook for 10 minutes. Pour the prepared fruits with hot syrup, cover the jars with lids. Leave to cool completely, during this time the plums will be well saturated with sugar.
Drain the syrup back into the saucepan and bring to a boil. Pour the fruits again and immediately roll up the jars with lids. After cooling, remove the compote in the pantry or kitchen cabinet.
Tkemali from yellow plums
The fruits can be used to make a popular Georgian delicacy - tkemali sauce. It is served with meat, fish or smoked meats, suitable for making sandwiches and other snacks. Yellow plums give tkemali a pleasant sourness and delicate aroma, which will enhance the spices. From the specified amount of products, up to 5 liters of delicious thick sauce will turn out, it will take no more than an hour to cook.
Ingredients:
- 5 kg of ripe yellow plums;
- 2 tbsp. l. salt;
- 2 heads of garlic;
- 4 tbsp. l. Sahara;
- 2 tbsp. l. hops-suneli;
- 1 hot red pepper.
Sort out plums, rejecting spoiled or dried out specimens. Rinse the selected fruits in several waters, dry on a towel. You can remove the skin from the plums, but many housewives do not. But the seeds must be removed without fail, for convenience, cutting each fruit in half.
Put fruits in a saucepan, pour in 1-2 liters of filtered or bottled water. Remove the skin and pits from the plums, put them in a saucepan and put on fire. Bring the contents of the saucepan to a boil, uncovered.
Peel the hot pepper from the seeds, cut off the stalk, chop the pulp into thin rings. Peel the garlic, pass through a press. Put prepared vegetables in a saucepan with plums, boil for 5-7 minutes.
Beat the hot mass with a blender, turning into a homogeneous puree. Return it to the pot, bring it to a boil again. Add sugar, salt, suneli hops. While stirring, cook for 5 minutes, the crystals should completely dissolve. Pour the finished tkemali into clean, dry jars, tighten the lids, put to cool under a warm blanket, turning the jars upside down. After opening the container, store it in the refrigerator.
