Harvesting winter plums is a good way to get a rich source of vitamins for the cold season, especially since today there is just a mass of not only useful, but also very tasty recipes for making jam or other preservation from these fruits. Which of them are most popular and what you need to know about the features of the procurement process itself - read on.
Selection and preparation of ingredients
The main ingredient in any of the recipes below will be plums, so these fruits should be given special attention at the stage of selection and preparation. Most often, the best option for drainage is considered to be well-ripened, but not overripe specimens with a dense skin and high juiciness of pulp (it should easily “let go” of the bone during cleaning).
Did you know? On the territory of Russia, the first seedlings of plum trees appeared only in the 17th century and were planted in the royal garden of Izmailovo. Since they did not tolerate local, colder climatic conditions, their productivity was insignificant, however, it was from them that further selection work began on the development of more adapted new plant varieties.
There should not be any signs of mechanical damage or traces of damage by diseases and pests, because even a small crack with a small number of pathogenic organisms inside the fetus can spoil the taste properties of the finished canned product. This also applies to other components of the selected recipe, which in any case must meet all quality requirements.
Plums in own juice
3 cans of 0.5 l each 40-50 minutes
Nutritional value per 100 g:
Sort, wash and divide plum fruits into two halves, removing seeds from them.
Wash the jars, dry them and fill them with fruits, laying the halves with the flesh down (try to compact them as much as possible so that there is a minimum of space between adjacent copies).
Leaving 2-3 cm to the edge of the neck, fill the workpiece with sugar and lay on top a few more halves of the plum (in the course of further sterilization, it may settle slightly).
Take a pan, cover the bottom with gauze or any other cloth and pour a few glasses of water.
Place jars with plums in the pan, making sure that the liquid reaches the “shoulders” of the containers (add more water if necessary).
Cover the blanks with lids, and then put the pan on the fire, bringing the water to a boil. From that moment, 20 minutes are allowed to sterilize the cans.
At the end of the process, the juice from the plum will fill the containers to the top, after which it remains only to roll them up or close them with self-closing lids. Plums can cool down at room temperature and without warming cover.
Sort, wash and divide plum fruits into two halves, removing seeds from them.
Wash the jars, dry them and fill them with fruits, laying the halves with the flesh down (try to compact them as much as possible so that there is a minimum of space between adjacent copies).
Leaving 2-3 cm to the edge of the neck, fill the workpiece with sugar and lay on top a few more halves of the plum (in the course of further sterilization, it may settle slightly).
Take a pan, cover the bottom with gauze or any other cloth and pour a few glasses of water.
Place jars with plums in the pan, making sure that the liquid reaches the “shoulders” of the containers (add more water if necessary).
Cover the blanks with lids, and then put the pan on the fire, bringing the water to a boil. From that moment, 20 minutes are allowed to sterilize the cans.
At the end of the process, the juice from the plum will fill the containers to the top, after which it remains only to roll them up or close them with self-closing lids. Plums can cool down at room temperature and without warming cover.Important! If there is still extra space left when placing the sterilization jars in the selected pan, you can put an extra jar filled with water into it. This will add stability to existing workpieces and prevent them from turning over during sterilization.
Video recipe
Caramelized Plums
5 cans of 0.5 l 2 hours 10 minutes
sunflower oil
2 tbsp
Nutritional value per 100 g:
Preheat the oven to 200 ° C. While the temperature in the oven rises, sort and wash the prepared plums, discarding damaged specimens.
Cover the pan with parchment paper and grease it well with sunflower oil.
Sprinkle already greasy paper with sugar, spending about 3 tbsp. tablespoons of sweet product (for those who like very sweet products, you can use more sugar, sprinkling it through a sieve for even distribution).
Place halves of plums on the baking sheet (pulp up), placing them close to each other.
Lightly grease the surface of the fruit with sunflower oil and sprinkle with sugar again, spending about the same amount as powdering parchment.
Place the baking tray with the sink in the oven and let it bake at 200 ° C for 100 minutes, periodically assessing the condition of the fruit. Ready-made caramelized plums should acquire a golden surface color.
Transfer the workpiece to clean jars and place them in a pan for sterilization. 10 minutes must elapse from the moment the liquid boils and until the containers filled with fruits are removed.
After this time, roll up the cans with lids and leave the workpiece to cool at room temperature, covering it with a warm blanket.
Preheat the oven to 200 ° C. While the temperature in the oven rises, sort and wash the prepared plums, discarding damaged specimens.
Cover the pan with parchment paper and grease it well with sunflower oil.
Sprinkle already greasy paper with sugar, spending about 3 tbsp. tablespoons of sweet product (for those who like very sweet products, you can use more sugar, sprinkling it through a sieve for even distribution).
Place halves of plums on the baking sheet (pulp up), placing them close to each other.
Lightly grease the surface of the fruit with sunflower oil and sprinkle with sugar again, spending about the same amount as powdering parchment.
Place the baking tray with the sink in the oven and let it bake at 200 ° C for 100 minutes, periodically assessing the condition of the fruit. Ready-made caramelized plums should acquire a golden surface color.
Transfer the workpiece to clean jars and place them in a pan for sterilization. 10 minutes must elapse from the moment the liquid boils and until the containers filled with fruits are removed.
After this time, roll up the cans with lids and leave the workpiece to cool at room temperature, covering it with a warm blanket.Important! Having placed still hot jars with plums in a pan for sterilization, pour only warm water into it so that the glass does not suffer from a sharp temperature drop.
Video recipe
Pickled
2 cans per 1 liter 30-40 minutes
plums (medium size)
2 kg
black pepper (peas)
20 pcs.
Nutritional value per 100 g:
Wash and remove the seeds from the plums without breaking the fruit into two parts.
Place half a clove of garlic in each cream.
Tightly stuff the “stuffed” fruits in steamed jars.
Put the pan on the fire and mix in it water, sugar, cloves, bay leaf, pepper (both types). Boil the marinade for a minute, and then add vinegar to the mixture, slowly pouring it into the pan.
Stir the brine again and bring it to a boil. With hot liquid (along with spices) fill jars filled with plums and close with metal lids.
The process of cooling and further storage of the finished workpiece is similar to the previous options.
Wash and remove the seeds from the plums without breaking the fruit into two parts.
Place half a clove of garlic in each cream.
Tightly stuff the “stuffed” fruits in steamed jars.
Put the pan on the fire and mix in it water, sugar, cloves, bay leaf, pepper (both types). Boil the marinade for a minute, and then add vinegar to the mixture, slowly pouring it into the pan.
Stir the brine again and bring it to a boil. With hot liquid (along with spices) fill jars filled with plums and close with metal lids.
The process of cooling and further storage of the finished workpiece is similar to the previous options.Video recipe
Soaked
1 can of 3 l15 minutes
Nutritional value per 100 g:
- Wash the plum fruits and pour the seeds into a three-liter jar without removing them.
- Combine water, honey (or sugar) and salt in a separate pan.
- Pour the plums with the prepared marinade and lay the cherry branches on top, completely covering them with the leaves of the fruit.
- Cover the jar with several times folded gauze and place it in a relatively warm place for 8–10 days for preliminary fermentation (the temperature in the temporary storage should not drop below + 18 ° C).
- After the specified time, remove the jar, throw out the cherry branches from it and add a small amount of clean water.
- Close the workpiece with a tight nylon cover and take the prepared plums to the cellar for permanent storage.
Did you know? A lot of plum trees grow on the Balkan Peninsula, most of them planted mainly along the road. The thing is that decades ago only after planting this tree the priest forgave sins to local residents who committed an offense.
Stewed Plums
2 L15 minutes
Nutritional value per 100 g:
- Wash the plums and pour the seeds out of them into a steamed two-liter jar.
- Boil water, dissolve sugar and citric acid in it, stirring everything well.
- Pour the plums with boiled syrup and, having covered the jar with a lid, send for sterilization to the prepared pan with water (for a two-liter jar, 15 minutes of processing is enough).
- After the specified time, remove the hot jar with compote, close it with a lid and turn it upside down.
- Cover the workpiece with a warm towel, leaving to cool completely in room conditions.
- Before use, the compote prepared according to this recipe must be diluted with water, since it turns out to be very concentrated.
Video recipe
Tkemali
1.5 l30 minutes
plum Hungarian (or cherry plum)
2 kg
hot red pepper
1 pod
dry seasoning "Ambala", "Utskho-suneli"
2 tsp.
Nutritional value per 100 g:
Pour the washed plum into a pot of water, bring to a boil and boil over low heat for 20 minutes (until the fruits are chopped and the skin peels off).
While the plum is boiling, finely chop the peeled parsley, crush, and then chop the garlic and place it in a separate bowl.
Take the pod of hot pepper in your hands, rub it between your palms and cut it into two halves to clear the seeds.
Cut the finished clean halves of pepper first into thin strips, and then chop again to make very small cubes. Like the rest of the ingredients, sprinkle it on a separate plate.
After waiting for the plum to boil, remove the foam and drain the fruits into a colander.
Once all the liquid has drained, move the net with the berries to the pan and wipe them well so that only the bones remain in the colander.
Send the resulting plum puree to the stove and bring to a boil over medium heat. Remove the mixture from the heat, add salt, spices and, if necessary, a little sugar, mixing all the ingredients well.
Add chopped garlic, hot pepper, parsley and mix well again.
On this, the preparation of the sauce can be considered completed and you will either have to immediately serve it with dishes (it is especially good in combination with meat and fish) or roll it in jars for further use.
Pour the washed plum into a pot of water, bring to a boil and boil over low heat for 20 minutes (until the fruits are chopped and the skin peels off).
While the plum is boiling, finely chop the peeled parsley, crush, and then chop the garlic and place it in a separate bowl.
Take the pod of hot pepper in your hands, rub it between your palms and cut it into two halves to clear the seeds.
Cut the finished clean halves of pepper first into thin strips, and then chop again to make very small cubes. Like the rest of the ingredients, sprinkle it on a separate plate.
After waiting for the plum to boil, remove the foam and drain the fruits into a colander.
Once all the liquid has drained, move the net with the berries to the pan and wipe them well so that only the bones remain in the colander.
Send the resulting plum puree to the stove and bring to a boil over medium heat. Remove the mixture from the heat, add salt, spices and, if necessary, a little sugar, mixing all the ingredients well.
Add chopped garlic, hot pepper, parsley and mix well again.
On this, the preparation of the sauce can be considered completed and you will either have to immediately serve it with dishes (it is especially good in combination with meat and fish) or roll it in jars for further use.Important! When working with hot pepper, be careful and at the end of the process, be sure to wash your hands well so as not to rub your eyes.
Video recipe
Jam without sugar
1 L 4.5 hours
plum (varieties Vengerka or Bystritskaya)
5 kg
Nutritional value per 100 g:
- Wash, sort the prepared plums and remove the seeds from the fruits.
- Pour them into a pan and boil over low heat for 1.5–2 hours from the moment of boiling. Often it is not necessary to mix the plums, because due to the large amount of juice at this stage of preparation, the substance does not burn.
- At the end of the process, remove the pan from the stove and leave the plums to infuse at room temperature for a day.
- Then, again bring the jam to a boil and boil over low heat for 1-1.5 hours. This time, plums must be mixed more often, paying attention not only to the side zones of the pan, but also to its central part.
- Remove the pan from the stove and again leave the mixture to infuse for a day.
- After the specified time has elapsed, the mixture needs to be boiled again on low heat, constantly stirring until the desired consistency: the jam should not fall out of the can or fall from the spoon (there is no exact time in this case).
- If the three cooking processes for some reason are not enough, you can repeat the procedure again, re-leaving the jam for infusion for a day.
- Completely cooled workpiece must be packaged in jars and, after waiting for the appearance of a crust on the surface of the treat, close with plastic lids.
An alternative storage location for the preform may be a ceramic container tied with gauze folded into several layers.
Video recipe
Features of storage of blanks
Like any other workpiece, plum products for the winter should be stored only in dry and dark pantries with relatively low humidity and low temperature indicators (an ideal option would be a cellar or insulated balcony with values of + 3 ... + 10 ° C). In apartment conditions, it is advisable to equip the pantry away from heating appliances.
In terms of the benefits for the human body, homemade plum billets are in no way inferior to delicacies from other varieties of fruits, so when collecting a generous crop, you should use different recipes for its harvesting. This not only provides you with vitamins for the entire cold season, but also allows you to diversify the diet with delicious dishes.
