Delicious simple preparations from plums for the winter. Preparations for the winter from plums - recipes

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Adjika with plums for the winter

Ingredients:

✓ 2 kg plums;

✓ 3 onions;

✓ 1 chili pepper (small pod);

✓ 5 pcs bell pepper;

✓ 4 cloves of garlic;

✓ 3 tbsp. l. vinegar;

✓ 2 tbsp. l. Sahara;

✓ 1 tsp. salt.

Preparation:

Sort the plums, wash and remove pits.

Wash the bell pepper, remove the seeds and tails, and then cut into large pieces.

Wash the chili pepper and cut it into large pieces, and the peeled onion into large cubes.

Pass the bell peppers, plums, chili peppers and onions through a fine sieve in a meat grinder twice.

Place all the vegetables in a saucepan and cook for an hour, stirring all the time.

When the mixture releases juice, add salt and sugar.

Place half-liter jars on a wire rack in a cold oven, bring the temperature to 150 C and sterilize the jars for 15 minutes.

Place the hot adjika into sterile jars and roll up.

By the way, the spiciness of the preparation can be adjusted - add more or less chili pepper.

Tkemali yellow plum sauce for the winter

Ingredients:

✓ 5 kg yellow plum;

✓ 2 glasses of water;

✓ 1 piece chili pepper;

✓ 4 tbsp. l. Sahara;

✓ 2 tbsp. l. salt;

✓ 2 medium heads of garlic;

✓ 2 tbsp. l. khmeli-suneli.

Preparation:

Wash the yellow plums and separate the pulp from the seeds.

Now place the plums in a saucepan, add water and bring to a boil.

Remove the plums from the heat, add the peeled garlic squeezed through a garlic press and chopped chili pepper.

Beat everything into a homogeneous mass using a blender.

Now return the pan to the stove and bring the sauce back to a boil.

Add all the spices. Sterilize half-liter jars in the oven on a wire rack for 15 minutes.

Then fill the jars with sauce and roll up.

Thick plum jam

Ingredients:

✓ 1 kg plums;

✓ 500 g sugar;

✓ 25 grams of zhelfix (vegetable thickener for jelly and jam).

Preparation:

Sort and wash the plums.

Divide in half and remove the seeds, and then transfer to an enamel pan.

Mix sugar with gelfix and pour this mixture over the plums.

Place the pan on the fire. Bring the plums to a boil and simmer for 10 minutes.

Then use a blender to grind everything into a homogeneous mass.

Bring to a boil again, boil for 2 minutes and turn off.

Sterilize 0.5 liter jars in boiling water or on a wire rack in the oven for 15 minutes.

Divide the jam into the jars and seal.

It is advisable to store such jam in a cool place, for example, in a cellar.

Tkemali sauce with plums and red tomatoes

Ingredients:

✓ 10 kg of red tomatoes;

✓ 1.5 kg plums;

✓ 1.5 kg chili pepper;

✓ 350 g garlic;

✓ 50 g dry red pepper powder;

✓ 5 tbsp. l. coriander;

✓ 5 tbsp. l. salt;

✓ 5 tbsp. l. vinegar;

✓ 1 liter of water.

Preparation:

Wash the tomatoes and cut them into four pieces each.

Then put them in a saucepan, fill with water and put on fire.

Bring to a boil and simmer over medium heat for 30-40 minutes. Be sure to stir.

Then rub through a sieve to prevent the skins from getting into the sauce.

While the tomatoes are stewing, wash the plums and remove the seeds.

Wash and cut the pepper into pieces, and peel the garlic.

Then grind the plums, peppers and garlic in a meat grinder.

Now add this mass to the mashed tomatoes, add the spices and mix.

Put the sauce back on the heat and bring to a boil.

Cook for half an hour over low heat, stirring constantly, then pour in the vinegar, stir and turn off.

Place the jars on a wire rack in a cold oven, heat to 150 C and sterilize: 0.5 liter 15 minutes, liter 20 minutes.

Pour the finished sauce into jars and roll up.

Pickled plums without seaming

Ingredients:

✓ 500 g plums;

✓ 5 tsp. sea ​​salt;

✓ 1 tsp. mustard seeds;

✓ 1 tsp. fenugreek seeds;

✓ dried chili pepper to taste.

Preparation:

For this recipe, it is advisable to use firm plums - ripe, but not overripe.

Wash the plums and let them dry. Then remove the seeds and cut them into thin slices.

Now place the chopped plums in a deep bowl and add sea salt.

Stir gently and let sit for at least 3 hours, if you have time, you can leave it overnight.

During this time, the plum will release juice, which will act as a brine.

Now, in one dry frying pan, lightly fry the mustard seeds and fenugreek (so that they dry well), and in the other, dry hot pepper pods.

Let the spices cool and grind them into powder, add to the plums and stir.

Let the dish sit for 30 minutes. During this time, sterilize liter jars in the oven for 20 minutes at 150 C.

Place the plums in sterile jars, cover with nylon lids and place in the refrigerator.

In a day, the dish will be completely ready to eat.

Plum jelly for the winter

Ingredients:

✓ 1 kg plums;

✓ 1 kg of sugar;

✓ 100 ml lemon juice;

✓ 200 g of pectin.

Preparation:

Sort through, wash under running water and dry the plums a little.

Divide each plum in half, remove the pit and cut into four pieces.

Place the plums in a saucepan, squeeze the lemon juice and add to the plums. Stir.

Turn on the heat and start cooking the plums. Bring to a boil and simmer for 15 minutes over low heat.

Now add sugar, pectin, stir and cook for about 2 minutes until the sugar melts.

Skim off the foam and remove from heat. Pour the jelly into sterile jars and roll up.

Now the jelly jars need to be sterilized. Place hot jelly jars in boiling water for 10 minutes.

Then turn off the heat and let them sit in the water for another 5 minutes.

After this, remove the jars, wipe with a towel and leave to cool.

Jam “Plums in syrup”

Ingredients:

✓ 1 kg plums;

✓ 500 g sugar;

✓ 1.5-2 glasses of water.

Preparation:

First, wash the plums and remove the pits.

If you want the plums to remain whole, remove the pits with a pencil.

Boil the syrup. To do this, pour sugar into a saucepan, fill it with water, put on fire and bring to a boil.

Then reduce heat and simmer for 15 minutes. Now pour the plums into the syrup, bring to a boil and cook for 30 minutes.

Place the prepared clean jars on a wire rack in a cold oven and bring the temperature to 150 C.

Sterilize for 20 minutes and cool slightly. Pour hot jam into sterile jars and seal.

Plum compote for the winter

Ingredients for one 3-liter jar:

✓ 500 g plums;

✓ 350 g sugar;

✓ 3 liters of water.

Preparation:

Sort the plums, wash them, remove the stems. Then use a pencil to remove the seeds.

Pour the plums into clean three-liter jars. The plums should take up a little less than half the jar.

Now pour boiling water into the jars so that the water covers the plums, let stand for 15 minutes.

Now pour the water from the jars into the pan. Bring water to a boil and add sugar.

Boil for a few minutes until the sugar dissolves. Now pour the syrup again equally into all the jars.

Supplement the missing amount with boiling water. Cover the jars with lids and let stand for 10 minutes.

Pour the compote back into the pan (without the drains), boil and pour into jars. Immediately roll up the lids.

Turn the jars upside down, wrap them up and leave until completely cool.

Plum fig (marshmallow)

Ingredients:

✓ 3 kg plums;

✓ ¾ cup sugar.

Preparation:

Wash the plums and remove the pits. Now place the plums cut side up.

Preheat the oven to 180 C and place a baking sheet with plums in it for 20 minutes.

Remove the plums from the oven and leave them to cool.

Then puree the plums using a blender until smooth.

Add sugar and mix everything again. Line a baking sheet with parchment and pour the plum mixture 0.5 cm thick onto it.

If everything does not fit on one baking sheet, divide it into two or even three baking sheets.

Now, if you have a summer cottage, you can dry the fig in the sun for 3 days.

Second option: preheat the oven to 70 degrees and cook the figs in it for 6-8 hours.

This time is enough for the fig to dry and become smooth.

Now cut the fig into strips and wrap them in rolls - the product is ready to eat.

Plum in its own juice

Ingredients for one half-liter jar:

✓ 350 g plums;

✓ 200 g sugar.

Preparation:

Wash and dry the jars. Sort the plums, wash them, divide each one in half and remove the pits.

Place plums in each jar, cut side down, in layers.

First, lay a dense layer of plums, then cover with sugar, again a layer of plums, a layer of sugar, and so on until the neck.

Now cover the jars with lids and pasteurize for 15 minutes from the moment the water boils.

Then immediately seal the hot jars, turn them upside down, cover with a blanket and leave to cool completely.

Plum ketchup

Ingredients:

✓ 1 kg plums;

✓ 2 kg of tomatoes;

✓ 250 g onions;

✓ 1.5 tbsp. l. salt;

✓ 200 g sugar;

✓ 0.5 tsp pepper mixtures;

✓ 2-3 pieces of red hot pepper;

✓ 2 bay leaves;

✓ 2 tbsp. l. vinegar;

✓ 100 g garlic;

✓ dill, cilantro, parsley, basil to taste;

✓ 5 cans of 0.5 l.

Preparation:

Wash the plums, halve them and remove the pits.

Wash the tomatoes and pour boiling water over them. Then soak in cold water for 5 minutes and remove the skin.

Cut the tomatoes into 4 parts. Peel, wash and cut the onions into four parts.

Peel the garlic, wash the red pepper and remove its tails.

Now mince the plums, tomatoes and onions.

Pour the resulting puree into a non-stick pan and cook after boiling for two hours, stirring occasionally.

Meanwhile, pass the herbs, peppers and garlic through a fine sieve in a meat grinder.

After two hours, add a mixture of garlic, pepper and herbs, as well as salt, sugar, bay leaf and a mixture of peppers to the ketchup.

Now add vinegar, stir and cook for another 30-50 minutes until thickened.

Sterilize the jars in the oven at 150 C for 15 minutes.

Remove the bay leaf from the ketchup and pour hot into the jars.

Roll up with sterile lids and wrap in a blanket.

Plum confiture

Ingredients:

✓ 1 kg plums;

✓ 1.5 kg of sugar;

✓ 0.5 pcs lemon;

✓ cinnamon and star anise optional.

Preparation:

For this recipe, use well-ripened plums. Sort it, wash it and remove the seeds.

Then pass the plum through a meat grinder. Now pour into a saucepan and add sugar, stir.

Place on the fire and cook for 45 minutes over low heat. Now remove from heat and cool.

Wash the lemon, pour boiling water over it, cut it into two halves and squeeze the juice out of one.

Add lemon juice to the confiture and cook over low heat for another 20 minutes after boiling.

At this stage, you can also add spices - cinnamon sticks, star anise.

Sterilize the jars in the oven at 150 C for 15-20 minutes.

Place the hot confiture into jars, after removing the spices from it, roll it up.

Store the plum preparation in a cool place.

How to dry plums and cook prunes

Ingredients:

✓ 2 kg plums;

✓ 1 glass of burnt sugar;

✓ 1 glass of water.

Preparation:

Remove the pits from ripe plums using a pencil. Now boil water and dip plums in it three times for a minute.

Cover plywood sheets with paper, lay out the plums and dry them in the sun for 2-3 weeks, turning them over several times a day.

Bring the plums into the house at night. You can also dry plums in the oven. To do this, first dry the plums for 2 days in the sun on wooden grids.

Then dry in the oven in three stages. For the first and second steps, preheat the oven to 40-50 C and place the plums in it on a wire rack.

Dry the plums for 5 hours on the first and second days. For the third drying, make a syrup: dilute the burnt sugar with water.

Dip the plums in the syrup and place on a baking sheet. Dry the plums for the third time for 10-12 hours.

Select the finished plums and dry the rest. Store prunes in dry jars with lids or in a dry place in wooden boxes.

Prunes can be sprinkled with bay leaves to protect the plums from insects.

Plum cheese

Let's continue our research into original recipes for preparing fruits for winter and make hard plum cheese today.

Ingredients:

✓ Plums – 2 kg;

✓ Water – 300 ml;

✓ Sugar – 1400 gr.

Preparation:

First, boil the plum fruits in a small amount of water for about 20 minutes, until the fruits become soft.

After this, we rub the fruits through a sieve and remove them from seeds and peels.

If you intend to make cheese from one plum pulp, then place it on a fabric folded in 6 layers, which is stretched on the legs of a chair, and a container is placed under it to drain the juice and let it sit overnight.

The juice can be used to make jelly, but the pulp must be passed through a sieve.

Now put the grated pulp into a large saucepan and put it on low heat.

Add sugar, stir and cook the mixture for about one hour, until the mixture becomes very thick.

We continue to cook the mixture until done, which can be determined by the mark left by a wooden spoon running along the bottom of the pan.

Once this trail has been filled with mixture long enough, the cheese mixture is ready.

Now let's fill the jars. Remove the pan from the heat and spoon the plum cheese into greased molds or greased cylindrical jars so that the cheese can be easily removed and served.

Seal the jars and store them in a cool, dry place. Let me remind you that this cheese can be stored for more than a year.

When the time comes to remove the plum cheese from the jar, you will need to run a table knife along the inside of the jar and turn it upside down onto a serving plate.

Slowly remove the jar from the cheese, shaking it gently if necessary. Cut the cheese into circles and serve, carefully placing it in a plate.

Plum-garlic sauce

Ingredients:

✓ 300 g plums;

✓ 50 g garlic;

✓ 20 g dill;

✓ 50 g vegetable oil;

✓ salt to taste.

Preparation:

Round blue plums work best for this sauce. However, yellow ones too, and you can also take regular Hungarian, only ripe.

Wash the plums, remove the seeds and simmer in a small amount of water. Peel and chop the garlic, wash the dill and finely chop.

Mix all ingredients, add salt and vegetable oil. Blend with a blender until pureed.

Boil over low heat for 10 minutes and place in sterile jars. Pasteurize for 30 minutes from the moment the water boils.

Then turn the jars over and cover them with a blanket for 24 hours for additional sterilization.

Bon appetit!

The plum season gives us the opportunity to enjoy the taste of this aromatic and healthy fruit from mid-July to October. But in order to have delicious pancake filling, healthy compote and a savory plum snack in winter, we need to take care of plum preparations and find recipes for preparations in advance.

Everyone knows that you can make sweet preparations from this fruit. But, probably, not everyone knows that you can prepare unsweetened preparations from plums for the winter. For example: plum sauce for meat, or pickled plums with spices.

Dear friends, I bring to your attention my favorite recipes for preparations made from aromatic and tasty plums. All recipes are easy to prepare, the proportions are correct, and the jars last until spring. It’s very interesting to know how you prepare plums? Please write in the comments and in our groups on social networks 💖💖💖

Plum jam with chocolate and cognac

An incredible, magical, velvety and delicious delicacy that even the most sophisticated gourmets will enjoy. I knew that plum goes very well with chocolate, but in the company of exquisite alcohol... this is something! See recipe with photo.

Plum jam without seeds

Nutella from plums for the winter

I think your children, like my daughter, really love Nutella. But I am always wary of store-bought sweets of this kind: yes, they can be very tasty, but if we talk about their benefits, then... there is nothing to say. But there is a way out - make homemade Nutella. There are a lot of different recipes online, but my attention was drawn to the recipe for plum Nutella, which can also be closed for the winter. Recipe with photo.

Spicy plum sauce for the winter

This year I had a large harvest of plums at my dacha. Therefore, in addition to traditional jam and compotes, I decided to make a spicy plum sauce for the winter. It goes well with meat and poultry dishes; it can be used as a dressing for kharcho or as an addition to sandwiches.

The finished sauce has a rich sweet and sour taste with a spicy spicy note and fruity aroma. For this recipe, I used two fairly long pods of hot pepper, the sauce turned out to be moderately spicy. How to cook, see.

Georgian plum jam with ginger and nuts

I invite you to try delicious Georgian jam. I hope you also enjoy this delicious plum jam with nuts, ginger and cinnamon. Recipe with photo.

Pitted plum jam in a frying pan

The process of preparing plum jam according to the recipe in a pitted frying pan is very, very fast: in less than half an hour, your plum jam will be in jars waiting for the winter. And the taste of this jam will pleasantly surprise you: it turns out to be very aromatic, beautiful, and, of course, incredibly tasty! See recipe with photo .

Tkemali from cherry plum for the winter

I don’t pretend to be the original Georgian tkemali made from cherry plum, but looking ahead, I will say that my tkemali sauce from cherry plum at home tasted great: sweet and sour, with a bright taste of Georgian spices, garlic, and the warming warmth of hot red pepper. For barbecue or ribs on the grill, this sauce will go down with a bang! See recipe with photo.

Adjika with plums

Yes, yes, exactly adjika. It has a very interesting taste - soft and spicy at the same time, and also an appetizing appearance. I really like the result, and I close this blank every year. I will be happy to share with you, dear friends, how to prepare adjika with plums - I’m sure you will like it too! See recipe with photo.

Plum jam “Southern Night”

Let's make plum jam! The real thing, where halves of translucent plums float in dark ruby ​​syrup. The one that is so fragrant, so tasty that it is simply impossible to tear yourself away! …

Tkemali sauce at home for the winter

You can see how to make tkemali sauce at home .

Plum jam “Special”

Every year I make one portion of plum jam for the winter, for variety, but we sell out of it first. The jam recipe is very simple, and the end result is a thick and flavorful dessert! …

In order not to say goodbye to these advantages, berry lovers come up with various ways to prepare plums for the winter. The recipes offer the most varied and interesting solutions. One of the most common types of reworking is plum jam. This tasty mass will delight its owners for a long time with its delicate taste, but the jam will lose its beneficial substances during heat treatment. They also make excellent jam or marmalade, which goes perfectly with baked goods.

The five most commonly used ingredients in prune and plum recipes for the winter:

Sometimes prunes are pickled by cutting them, placing them in jars and filling them with a special mixture of water, vinegar and various seasonings. The best way to prepare them while preserving the taste and vitamins is to freeze the product. To do this, put the cut slices in the freezer, allowing them to freeze completely. In winter, they can be defrosted, and they will give a person a piece of summer! Other methods call on cooks to cook candied fruits, dry them or cook compote. Each of them will allow you to enjoy your favorite treat or include plums in other dishes!

Do you want to cook plum compote for the winter or delicious jam? We will be happy to tell you how to do this. Read our selection of recipes!

Plum for the winter: recipes

Dried fruits.

Blanch 2 kg of plums in boiled water with the addition of soda. Do this for 20 seconds. Cool them under running water and place them in one layer on a baking sheet. For the first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin wrinkles, tear off the dryer and leave for another 4 hours in a warm room. After this, dry for 5 hours at 55 degrees. Again, take a break for a few hours. Dry the fruit for another 12 hours at 80 degrees.

Pickled plums for the winter

Wash the jars and about 500 g of thick and ripe cream. Place 2 clove umbrellas, a small piece of cinnamon and a few peppercorns at the bottom of the containers, fill the jars with fruit. In a 1.5 glass of water solution? cups of sugar, bring the filling to a boil, turn it off, pour into containers up to the very neck. Leave the fruits for 15 minutes, carefully pour the solution back into the pan, bring to a boil again, turn off, add 2 tablespoons of vinegar, stir. Pour in the marinade and seal tightly.

What do you think?

Soaked cream.

Select fruits of the Ugorka variety. Any container can be used. Prepare the filling: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Use parsnip, mint, cherry, and currant leaves to obtain aroma. Use them to layer the fruits when placing them in a container. Fill with liquid, cover with a napkin, and put pressure on it. Keep the workpiece for a week at a temperature of 20 degrees, and after that, transfer it to a room with a temperature of 4 degrees. After a month they can be eaten.

Plum tkemali for the winter

Wash 3 kg of cream thoroughly, put it in a separate container, fill it with water, which should only lightly cover it. Bring to a boil, simmer until the fruits begin to soften. Wash the greens, cut them, put them in a blender. Also add coarsely chopped hot pepper and 5 cloves of garlic. Add a tablespoon of plum broth. Place the fruits in a colander and let the liquid drain. There is no need to pour it out. Grind the cream, separating the peel from the pulp. Add chopped herbs, pepper, garlic. If plum sauce for the winter turned out too thick, dilute it with plum broth. Add salt and sugar to taste. Place over low heat, bring to a boil, simmer for 10 minutes, stir. Place in sterilized jars, roll up, cover with a blanket, and leave overnight.

Plum and apricot jam.

For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Remove the pits from the fruits and cook with a little water separately from each other until they soften. Pass both masses through a meat grinder or rub through a sieve. You can also grind it in a blender until pureed. Cook the mixture with the sugar until thickened, stirring all the time. The fire should be low so that the jam does not burn. While still hot, place in jars and seal. The jam can be stored in jars under nylon lids.

Candied fruit.

To prepare this delicacy you will need plum jam. As soon as you cook it, remove the fruits and discard them in a colander or sieve. They will drain and dry out slightly. Place a piece of nut and a piece of orange peel into each cream. Roll the prepared fruits in sugar, dry on a sieve, and then dry in the oven. Store covered in jars. For storage, choose a dry and cool place.

Plum confiture with lemon.

Slightly burst and overripe fruits are quite suitable for this preparation. This confiture can be used as an independent dish, or you can stuff it into bagels and homemade pies. Grind the plum halves with one lemon in a blender and place in a saucepan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir occasionally and skim off the foam. Prepare sterilized lids and jars. Before turning it off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, and pour the treat into jars. Seal tightly and turn until completely cooled.

Our excellent recipes will bring you a lot of pleasure! You just need to follow all the instructions exactly. In this case, you will get the best blanks!