Small plums can be sour or sweet, fragrant and not really. Whatever fruits appeared, from them it is possible to prepare a set of tasty things - fruit liqueurs, compotes, jam, sauces. The main thing is to choose rather ripe and not spoiled plums.
Small plums jam
From small plums at which the stone badly separates it is possible to cook fragrant jam. It will be suitable both for a tea drinking, and for baking of pies.
It is required to you:
- 1 kg of small plums; - 6 glasses of sugar; - 4.5 glasses of water. Wash up plums and dry, having scattered on a towel. Pin fruits and for 3-5 minutes place them in the hot, but not boiling water. Then take plums by a skimmer and fill in with cold water. Prepare a sugar syrup from liquid in which fruit heated up. Pour into it sugar and you boil before its hollow dissolution, periodically scumming.
Fill in plums with hot syrup and leave to be stood 3-4 hours. Then put capacity with fruits on a plate and bring jam to the boil. Remove it from fire and again set aside for 10-12 hours. Repeat process 1-2 more times. After that bring jam to the boil again, reduce fire and you cook until syrup lasts in a thin thread. The jam drop lowered on a saucer shouldn't spread. A clean spoon spread out plums on the sterilized banks and fill in them with syrup. Cover banks with a gauze and let's them cool down. If to close hot jam, a baking plate a cover will settle water drops which then will get on a jam surface. When banks completely cool down, close them covers and remove on storage.
Fruit liqueur from plums
From small sour plums it is possible to make tasty home-made fruit liqueur. It is served as a didzhestiv - such drink promotes digestion of heavy food and perfectly replaces purchased liqueurs. It is required to you: - 5 kg of small plums; - 2.5 kg of sugar; - 4.5 liters of vodka. Touch plums, tear off tails. Wash out and dry fruits, lay out them in a large bottle and pour sugar. Tie a capacity neck a gauze and leave fruit liqueur in the sun for 6 weeks. When weight perebrodit, pour in 0.5 liters of vodka in a large bottle and leave drink for 4 months. Filter fruit liqueur and pour in it in the remained 4 liters of vodka. Move drink to the big enameled pan, boil, cool and pour on bottles. Densely to a zakuporta fruit liqueur also move away her to the cool place. In half a year, drink will be ready-to-serve.
According to this recipe it is possible to do fruit liqueur of a sloe, cherry plum and other small fruits.
Tkemala sauce
From small plums it is possible to make popular Georgian sauce. For it usually use fruits of a grade of a tkemala, but also the friend small and sour plums will approach. They can be blue, white or red. The main thing - for one type of sauce to take only one grade of plums. It is required to you: - 1 kg of sour plums; - 6 garlic gloves; - 50 g of greens of fennel; - 50 g of greens of cilantro; - 50 g ombat; - 2 tablespoons of seeds of a coriander; - chili powder and salt to taste.
Ombalo - a spicy grass which is actively used in Georgian cuisine. If you couldn't buy it, take the dried peppermint mixed with a small amount of a chaber.
Lay out plums in a pan, fill in with a small amount of water, bring to the boil. Reduce fire and you cook fruits to softness. Then cast away them on a colander, and merge liquid in separate ware. Wipe plums through a sieve, having strangled a skin and stones. Put fruit puree on a plate and bring to the boil. Remove sauce from fire, add salt, spicery, small cut garlic, fennel and cilantro. Dilute puree with a small amount of broth that sauce became more liquid. Pour mix on previously sterilized jars, close and remove on storage. Give tkemal to meat dishes, sausages, fish on a grill.