Plums perfectly are suitable for conservation. From them cook compotes, jam and jams, do marinades and original snack. The plums prepared for the winter perfectly are stored, they can be used as additives in salads, podgarnirovka to meat or stuffings for pies.
Marinated plums: step-by-step preparation
Fruit in marinade get original with pleasure - sour taste. It is very easy to cook canned food, discharges will become fine addition to meat dishes or juicy snack. It is desirable to use ripe, but not overripe fruits with dense, juicy pulp and saturated aroma.
Ingredients:
- 500 g of plums;
- 1 tsps of mustard grains;
- 5 tsps of sea salt;
- 1 tsps of seeds of a fenugreek;
- dried chili pepper.
Wash up and dry plums. Remove stones, to cut fruits thin segments. Lay out them in a deep bowl, fill up with sea salt and leave for 3-4 hours at the room temperature. If there is an opportunity, it is possible to leave plums in salt on all night long.
In a dry frying pan to calcinate seeds of mustard and a fenugreek, on another to fry pods of Chile. Mix and crush spices. Proportions are regulated to taste, those who love more hot dishes can increase a share of bitter pepper.
Pour powder from mustard, a fenugreek and pepper to plums, to mix. By this time fruits have to be yielded a lot of juice. Allow mix to infuse 30-40 minutes.
Sterilize glass jars in a hot oven within 20 minutes. Allow them to cool down, spread out plums together with the formed juice, to close plastic covers. Put canned food in the fridge. In a day plums will be ready, it is necessary to store them in cold.
Plums in syrup: stage-by-stage preparation
Traditionally do tasty sweet preparations of plums. The most popular of them – jam. It is better to cook it without stones, then delicacy without problems will be stored all winter. Very simple and light option – the whole plums cooked in syrup.
Ingredients:
- 1 kg of ripe plums;
- 500 g of sugar;
- 2 glasses of water.
Wash up, dry plums, to accurately remove stones. It can be done by the special machine or a pencil, then fruits will remain whole. Simpler option is to cut fruits in half.
Weld syrup, having mixed sugar and water in a thick-walled pan. Bring mix to the boil, constantly stirring slowly for the fastest dissolution of crystals. Lower fire and cook syrup of 15 minutes. Pour out the prepared plums in a pan, mix, bring to the boil. Cook fruits on moderate fire of 30 minutes.
Sterilize banks in an oven or place them in a pan with the boiling water. Allow tanks to cool down. Pour hot jam on dry banks, filling them on "coat hanger". Roll up preparations by covers and leave to cool down on a towel in the turned look. Remove the cooled-down jam on storage to the cool dark place.
Plums compote: classical option
Plum compotes are loved by children, they can be used as a ready dessert. Fruits from compote will be suitable for decoration of home-made pastries, syrup can be added to cocktails, to cook kissels on its basis, to do mousses and jelly.
Ingredients:
- 500 g of ripe strong plums;
- 350 g of sugar;
- 3 l of water.
The mature, but well keeping a form fruits without wormholes and damages will be suitable for compote. They need to be washed up and dried, having scattered on a towel. An important condition – removal of tails and stones.
Pour out the prepared plums in the sterilized banks, fill in with boiled water so that it completely covered a fruit. Leave plums for 15 minutes. This procedure will make fruits pulpy and will keep their taste. To merge liquid from cans in a pan, to put on a plate and to bring to the boil. Pour sugar, stirring slowly, cook syrup several minutes until sand completely is dissolved.
Fill in with hot syrup of plum, add boiled water that tanks were filled on "coat hanger". Cover banks with covers, leave for 10-15 minutes. Pour liquid in a pan, having left plums in banks. Boil syrup again and again to pour on banks. Twirl hot compote the sterilized covers. Put cups bottoms up on a towel, wrap up with a blanket and wait for full cooling.
Plums in own juice
Very tasty preparation suitable plant louses of preparation of desserts. The candied plums can be given to tea, from them tasty home-made pies turn out.
Ingredients:
- 350 g of ripe plums;
- 200 g of sugar.
To carefully wash up banks and covers, to dry up in the open air or in an oven. Touch, wash up, dry plums. Cut fruits in half, remove stones, lay out halves in the prepared banks a cut down. To pour layers of plums sugar.
When tanks are filled to a neck, to cover them with covers and to put in the pan filled with water. That glass didn't burst, on a bottom of a pan to put a wooden circle. Bring water to the boil and sterilize preparations of 15 minutes. Twirl banks covers, turn on a towel and leave before full cooling.
Plums in wine: original preparations
The plums marinated in red wine – unusual additive to meat and other hot dishes. Dense, moderately juicy plums will be suitable for preparation, you shouldn't use overripe fruits. Dish caloric content moderate, in the recipe isn't used sugar. That preparation was stored all winter, add cognac or brandy to marinade.
Ingredients:
- 300 g of plums;
- 200 ml of dry red wine;
- 200 ml of water;
- 1 stick of cinnamon;
- 2 bay leaves;
- 1 tablespoons of liquid honey;
- 5 pieces of a carnation;
- 10 peas of allspice;
- 50 ml of cognac, brandy or vodka.
Wash up, dry, cut plums in half and remove stones. To mix red wine and water in a pan, to bring to the boil. Lower fire, lay out spices and honey. Mix, cook on average fire until a quarter of volume of liquid evaporates.
Lay out in a warm marinade of plum, bring to the boil and cook until fruits become pulpy. Move plums to the sterilized banks, fill in with marinade. To add strong alcohol to each capacity. Roll up banks covers, turn bottoms up and cool.