What can be cooked from plums for the winter?

Plums are a storehouse of useful elements and vitamins, and in addition, a tasty and juicy fruit.Save it for the winter in many ways. It is better to choose those recipes, thanks to which the fruits lose a minimum of useful components.

Plum helps to improve the bowels due to the content of natural fibers. Part of the potassium strengthens the heart muscle, and the richness of vitamins - immunity. Plum is useful for the work of the central nervous system, is actively used for cosmetic purposes.

Today, there are about 100 varieties of plums, the fruiting of which lasts from June to the end of September. Each of these varieties can be used in homemade blanks, as well as dried, frozen or otherwise exposed to preserve the fruits for the winter.

Today, most housewives tend to cook not only delicious, but also healthy dishes. To achieve this, it is advisable to use plums collected at your own site or purchased from those who do it in your region, and also subject the fruits to minimal heat treatment.

There are different ways to prepare plums for the winter.

For storage of plums in the winter you can turn it into prunes, which will preserve the maximum of nutrients contained in the berry. First of all, you need to select the fruit. Ripe, but not excessively soft, overripe. Dry, rotted, cracked should also be put aside.

Suitable berries need to be washed, dried and cut into two halves, removing the stone. Then on the wooden boards or sheets should be laid pieces of plums cut up. Do not stack fruit close to each other. These boards are placed in a well-lit sun spot, where sufficient air circulation is ensured. Sun exposure time is about 4-5 weeks.

At night, you need to bring the drain home, and return to the street only after the morning dew subsides. Berry houses should be left on a rainy day or immediately after precipitation.

Another drying option is to use an oven. First, you also need to examine the berries, eliminate rotten and overripe. Then they are blanched for a couple of minutes by boiling in boiling water with the addition of a teaspoon of soda.

The next stage is drying in an electric dryer or oven. First, it is carried out for 3-4 hours at a temperature of 45-50C. Then increase the heat to 60C, which plums are subjected to another 3 hours. Finally, the temperature rises to 75-80 ° C, and the drying time is 3-6 hours.

A variant of dried plums are candied fruits from it. For their preparation requires only sugar and plums. Their quantity is taken in an equal volume plus 500 g of sugar. That is, 2 kg of plums will require 2.5 kg of sugar. About 600 g of candied fruits will be obtained from the specified quantity of products

For candied fruit, you should choose ripe large plums without damage. They are washed and removed the bones, cut in half. At this time in 200 ml of water you need to dissolve the sugar and, after the water boils, pour the plum syrup.

After that, boil the plum for 5 minutes. Then turn off and leave for 5-6 hours. After a specified time, repeat the cooking. Such “five minutes” with long-term upholding will require 3. This will allow the moisture in the fruits to be replaced by sugar.

After the third cooking, the fruit should be folded into a colander and allowed to drain to the syrup. After that, they should be shifted to a flat (better wooden surface) and put in a well-lit bright place. Here they will be kept for 3-4 days, turning over periodically. You can learn about readiness by taking candied fruits in your hand - they should not stick.

Dried plums need to be prepared only from ripe, ready to break loose from the branch of the fruit.It is best suited for these purposes juicy varieties with a large number of pectins and dietary fiber, for example, "Hungarian".

Freezing plums is one of the easiest ways to keep plums for the winter. At the same time, it is possible to preserve the maximum amount of vitamins and microelements that break down during thermal exposure.

To freeze, you should use only ripe, without rot and damage, berries. They are washed, cut into halves and remove the bones, lightly blot with a paper towel.

After that, plums need to lay out in one layer on a tray, flat plate or cutting board and place in the freezer for an hour. After this time, the fruit is poured into a plastic bag, from which the air is then expelled and tied. Similarly, freeze the following batches.

Store the plum in the freezer at a temperature not lower than -16C. In this case, the shelf life is six months. It is better to pack up the frozen plum in small packages in order to defrost this volume and use it at one time. Repeated freezing and thawing make the plum watery, tasteless. Its useful properties are lost.

If you use fruits for baking, for example, with meat or for salads, you can freeze whole fruits without removing the stones. In this case, they are enough to wash and dry.

Plum canning is usually made in its own juice. This will require ripe, not rotted and cracked plums. First of all, the marinade is prepared - vinegar and sugar are put into the boiling water.

Washed plums are put into sterile jars, where they add a little allspice, cloves and cinnamon, then pour the brine. Banks roll covers, then cooled, and then stored for storage in a cool place.

Preservation may involve cooking jam, jam, jam from plums. The latter are obtained from this berry especially successful due to the high content of pectin in them. It is noteworthy that for jam and jam, you can even take overripe, cracked and bruised berries. The main thing is that they do not have rot.

Berries are usually boiled without stones, and then crushed with a blender or grind through a colander. When using the latter, you can not pre-remove the bones, but simply melt the plum more. Then in the process of chafing in the colander will remain the bones and skins.

When cooking the jam, the berry mixture is boiled 1.5-2 times, which must be taken into account when calculating the desired quantity of the finished product. In the process of cooking jam can burn and splash, so it must be constantly knead.

You will learn more about the methods of plum preservation by watching the following video.

Plum blanks can be divided into sweet and unsweetened. The latter include a large number of sauces - traditional Georgian tkemali, Indian chutney, Chinese plum sauce. The sauce is not the main dish, but an additive to it, emphasizing the taste of the dish.

Most plum sauces have a sweet and sour taste, which makes them optimal for meat, poultry, noodles and rice, as well as baked or grilled vegetables (zucchini, potatoes).

Sauces can be not only served, but also marinated in it beef, pork, chicken before baking or frying. It is enough to rub the product with the sauce and leave for at least 20-30 minutes, and better for a few hours. Due to the fact that the sauce contains salt and spices, it is not necessary to additionally add them to the pickled product.And if you add to the baked chicken or pork a dozen whole or half frozen plums, you will get an exquisite festive dish.

Sweet blanks are represented by jam, jam, jam, as well as marmalade or pastila. They can be used as desserts or put in pastries, prepare fruit drinks, jelly, various wines and infusions based on them.

Quite a lot of recipes based on frozen or dried plums. You do not even need to have special culinary talents. You can, for example, dip the dried plums into the melted chocolate, where to add half a teaspoon of butter. After that, the dish should be given time to frost, and the delicious dessert “Plums in chocolate” can be considered ready.

Canned fruits can be served to the table in finished form or also used as a marinade, a component of salads and side dishes (the so-called snack plums), added to compotes and pastries (canned with added sugar).

There is a huge amount of simple recipes from plums. Consider simple examples.

Ingredients:

• 2 kg of plums;
• chilli peppers;
• 3 onions;
• 5 cloves of garlic;
• 5 bell peppers;
• 2 tablespoons of sugar;
• 1 teaspoon salt.

Plums are sorted, washed and cut, removing bones. Onions and garlic are cleaned, the first must be cut into large, the second - left cloves. Peppers and stems should be peeled and cut into slices. Prepared ingredients should be minced 2 times using a mince (small) attachment.

The resulting mass should be mixed, salt and pepper. Boil 80 minutes. At this time, you need to put the jars on the grate of the oven and, turning it on, heat it to 150C. At this temperature, banks sterilized quarter of an hour. Hot adjika needs to be poured into jars and sealed.

For this traditional Georgian sauce, any type of plum is suitable. Georgians usually use “Hungarian”, while Azerbaijanis prefer yellow.

Ingredients:

• 4.5 kg plums;
• chili peppers;
• 5-7 cloves of garlic;
• 450 ml of water;
• 2 tablespoons of condiment hops-suneli, salt;
• 4 tablespoons of sugar.

Plums need to be washed, separated bones and boil for 20-30 minutes. After a specified time, add chopped garlic, chopped peppers. Beat everything with a blender, then salt and pepper, add spices and bring the sauce to a boil. Banks with a volume of 0.5 liters must be sterilized in the oven, then pour the sauce, roll up the lids.

Ingredients:

• 2 kg of plums;
• 10 kg of tomatoes (need ripe, red);
• 1 kg of chili;
• 2 heads of garlic;
• 6 tablespoons of coriander, vinegar;
• 4 tablespoons of salt;
• 50 mg of dry red pepper peas;
• 1 liter of water.

Tomatoes need to be washed, remove the stem and, dividing the fruit into 4-6 slices, put in a saucepan, add water. Boil them need about 40 minutes, then rub through a colander to remove the skin.

Plums need to be freed from pits, peel and chop the garlic, free the peppers from the kernels, chopped. These ingredients should be scrolled through a meat grinder and mixed with grated tomatoes. Add salt and pepper, seasonings, mix and send for moderate fire for half an hour. Before you turn off the tkemali, enter the vinegar, pour the sauce on sterilized jars.

Ingredients:

• 2 kg of tomatoes;
• 1 kg of plums;
• 250 g onions;
• 250 g of sugar;
• 2-3 chili peppers;
• 1.5 tablespoons of salt;
• half a tea mixture of peppers;
• 2 leaves of laurel;
• 100 grams of garlic;
• 2 tablespoons of vinegar;
• spices and herbs to taste.

Remove the stones from the washed plums, remove the skins from the tomatoes. This is easy to do by making a cross-cut on the tomatoes (at the point opposite the stem) and pouring boiling water over the fruit. After this, the skin will be easily separated from the pulp.

Tomatoes, plums and chopped onions should be minced, and then cook for 1 hour.Greens, peppers and garlic freed from the stems and seeds should be passed through a smaller mincer's nozzle and, after an hour of cooking, add to the tomato-plum puree. Mix everything thoroughly, add salt and spices, boil for another 40-50 minutes. Ketchup should thicken and become uniform. Pour into sterilized banks in the oven, close the lids.

This dish can be added to salads, it emphasizes well the taste of meat dishes, makes more juicy chicken meat.

Ingredients:

• 5 kg of plums;
• 1.5 kg of sugar;
• 250 ml of wine vinegar;
• 20 g of cloves;
• 3-4 bay leaves.

The plum should be put into the container in layers, sprinkling each with a clove. A marinade is made from sugar and vinegar - the ingredients are mixed, and then the sugar is dissolved over low heat. Hot marinade you need to pour plums and leave for a day. The specified amount of marinade is not enough to completely close the berries. However, this is not required - the drain will empty the juice, and it will fill the volume.

The next day, you need to drain the marinade, bring it to a boil again and pour it into the drain again. You need to repeat the procedure for 3 days, each day pouring and pouring the marinade brought to a boil.

On the fifth day from the start of cooking the pickled plums, they need to be put into sterile jars and again filled with boiling marinade so that it fills the jars to the brim. It remains only to roll up the banks, cool them and put them in storage in the cellar or refrigerator.

Chutney is a popular Indian sauce that goes well with meat, simple side dishes like boiled rice. A characteristic feature of chutney is its sweet-sour taste, although it can be prepared from various vegetables, fruits, and berries. As a rule, one ingredient is taken as a basis, the flavors of which are set off by fruits and vegetables, spices.

To prepare, take:

• 1 kg of plums;
• 150 grams of sugar;
• 1 teaspoon cinnamon and hot chili peppers;
• 5 star carnations;
• 2 tablespoons of fennel;
• 1/2 teaspoon of turmeric, nutmeg, salt;
• 1 tablespoon of vinegar.

Plums need to be washed, separated bones, and boil the resulting halves with a glass of water until soft. The resulting mass punch blender until smooth.

In a dry frying pan, mix and warm a little cinnamon, turmeric and nutmeg. A little later, add the fennel, and then cloves and cinnamon, the last thing added is chili. Spices need to be constantly stirred, so that they do not burn, but do not rush with their bookmark, giving each spice time to unfold on a hot frying pan. The whole process of warming the spices should take at least 10-12 minutes.

Mix the plum mass with spices, add salt and sugar, and, mixing the sauce, you need to bring it to a boil and boil for another 5-7 minutes. At the very end, pour the sauce and hot pour it into the cans.

To make it you need:

• 1 kg of plums;
• 750 grams of sugar.

Plums need to sort, sorted rotted, wash, remove the bones, cut into halves. Next, you need to bring to a boil and boil for 5-10 minutes, until they are soft. The resulting mass must be passed through a sieve to remove the skins and bones.

Again put the mass on the fire and simmer another 15-25 minutes, gradually introducing sugar. The mixture should become increasingly thick and homogeneous. After sugar is added to it, it is boiled for about half an hour, then poured into sterilized jars and sealed.

This dessert, despite the presence of sugar in the composition, in any case, is much healthier and safer than store sweets.Since the plum as a whole is a non-allergenic product, it can be given to children if it is respected.

Ingredients:

• 2 kg of plums;
• sugar to taste;
• parchment paper.

Washed plums need to be cut, remove the bone and boil with a small amount of water for a quarter of an hour. After they are ground in a colander and sugar is added to the resulting puree.

Then it is stirred and poured into a baking sheet, where parchment paper is pre-laid. Baking sheet should be placed in the oven for 3-4 hours at a temperature of 90C. The door needs to be opened. Cooking time may be a little more or less, evidence of the readiness of pastes is that it does not stick to hands.

Ready marshmallow need to cut into strips and roll them. Put pastila rolls in a jar and store in the refrigerator.

Natural marmalade can also be called a safe addition to tea. Despite the sugar content, it will bring in the body vitamins pectins, dietary fiber.

To prepare it, take:

• 1 kg of plums;
• 400 grams of sugar;
• parchment paper.

Plums need to be washed and cut in half, removing the bones. Place in a dish for boiling, hold for a couple of minutes and add water (approximately a glass) and cook for 10-15 minutes.

Wipe the mash through a colander and pour it back into the liquid, where the plums were cooked. Add sugar and put on fire for 40-50 minutes. The viscosity of the mass indicates readiness - a drop does not spread on a plate.

Finished mashed potatoes should be poured into a form lined with parchment, and sent for 2 days in a dry, well-ventilated, warm place. After a specified time, cut out figures from the jelly, roll them in sugar or powdered sugar. Store marmalade should be in the refrigerator.

Ingredients:

• 1 kg of plums;
• 1 -1.5 kg of granulated sugar;
• 500 ml of water.

It is required to take ripe and dense yellow plums, which need to be divided into halves, remove the bones. Prepare a solution (dissolve sugar in water, boil), which pour berries. Leave them for 8-10 hours.

After the indicated time, mix the future jam and boil over moderate heat for 10 minutes. Cool and leave the jam for 8 hours, then pour into sterile jars, roll up the lids.

A simple recipe for natural juice, which you can drink immediately or prepare for future use.

To make it you need to take:

• 1.5 kg plums;
• 100 g of sugar;
• 300 ml of water.

Plums need to be washed, remove the bones and cut off the stem, then using a juicer squeeze the juice from the fruit. From this number of berries should get 700 ml of juice.

The juice is mixed with water, sugar is added and brought to a boil.

The classic recipes for healthy plum jams use only fruits, sugar and water. If necessary, thickeners are used, but this happens very rarely, since even without them the plum jam keeps its shape well, it is rather thick. Lemon juice helps to add spicy sourness to the dish, and spices make an unforgettable aftertaste and flavor palette.

It is better to grind the latter yourself immediately before laying in the dish. You can hold them for a couple of minutes in a dry hot frying pan to better reveal the taste and aroma.

You can not mindlessly put spices and combine them with each other, because many of them do not just neutralize each other in tandem, but also significantly change the taste of the dish. Well in harmony in jams and jams cloves, nutmeg, vanilla, cardamom.

For sauces from plums for meat dishes, bayan, red pepper, cinnamon are well suited.You can enhance the sound of the dish by adding onions and garlic to the sauce. Georgian sauces usually use hops-suneli, cilantro, a lot of chili and garlic. Changing the number of the latter, you can adjust the sharpness of the dish.

By the way, in Georgia, tkemali are made from different varieties of plums, using, among other things, green unripe fruits. An important point - each type of sauce, depending on the color, is cooked separately, and then served to the table in small sauce bowls, placing the sauces from a less saturated color to a brighter one. This presentation looks spectacular and solemn.

It is recommended to boil thick sauces and jam in a wide dish, from which the liquid will evaporate faster. As a result, the cooking process will take a little less time, and the dish will be richer in taste.

Prevent burning of the jam will help only its regular mixing in the cooking process. It is recommended to add sugar only after the jam begins to thicken. In this case, the sugar will not sink to the bottom, which means it will not burn.