Yellow plum jam is a simple recipe. A simple pitted yellow plum jam recipe

Every housewife will be able to cook delicious and aromatic jam from seedless yellow plums. According to a simple recipe, a plum delicacy will turn out to be fragrant and rich. It will appeal to all sweet tooths: both young and old. Fragrant jam, laid out in jars, is perfectly stored in the cellar, refrigerator or basement. At the same time, the berries retain their amazing taste and are the richest source of vitamins.

How to make seedless yellow plum jam

Making a wonderful jam with pitted yellow plums is pretty easy. But it takes more than one hour to get a plum preparation from healthy fruits. The thing is that preparatory work takes a lot of time (about 1 hour). It will take about 2 more hours for the prepared fruits to give juice. The plum jam itself is prepared in several steps with interruptions. It turns out that the total preparation time for sweet pitted yellow plums will take about 7-8 hours.

On a note! It should be noted right away that from the specified amount of yellow plums and granulated sugar, it will not be possible to make many blanks. It will leave about 1.5 liters of a pleasant and very aromatic jam from pitted yellow plums, the preparation of which will be at least not difficult, but quite time-consuming.

Ingredients

Servings: - +

Yellow plum 1 kg
Sugar 1 kg

Per serving

Calories: 288 kcal

- fruits are tasty and healthy, rich in vitamins B and C. And in addition, they have mild laxative and antiseptic properties, therefore, using them, we disinfect the oral cavity and digestive system. Below we will show you how to make yellow plum jam.

Yellow plum jam with nuts

Ingredients:

- 2 kg;
sugar - 6 glasses;
walnuts - 180 g.

Preparation

Wash the plums well, remove the tails and bones. Pour the walnuts with water and let them stand for half an hour. We put the plums in a basin or a saucepan, pour in about 50 ml of water. Boil for about 20 minutes. Then add sugar and cook for 40 minutes, stirring occasionally. Drain the water from the nuts and add the kernels to the plums. After boiling, boil for another 12 minutes, after which we immediately place it in the jars and seal.

Small yellow plum jam

Ingredients:

yellow plums - 3 kg;
pectin - 2 sachets;
sugar - 1 kg.

Preparation

Rinse the plums and pour into a saucepan. Let them boil over low heat and rub through a colander to separate the bones and skins. Add pectin to the resulting pulp and let the mass boil again. Now add sugar, stir and boil for about 3 minutes. The jam is ready. If this is a preparation for the winter, then we put it in jars and close with lids.

Yellow plum jam

Ingredients:

yellow plums - 1 kg;
sugar - 1 kg.

Preparation

My plums, let them dry a little, divide in half and remove the seeds. We place the prepared fruits in a container, where we will cook the jam (it is better that it is an enamel container), and sprinkle them with sugar. We leave until the plums let the juice out. After that, bring the jam to a boil over low heat, stirring occasionally. Leave again for 8 hours. After that, again bring the mass to a boil and leave it for a couple of hours. We repeat the procedure until each piece of plum is saturated with sugar syrup. Then we put it in the jars and close the lids.

Yellow plum jam wedges

Ingredients:

yellow plums - 1 kg;
water - 200 ml;
granulated sugar - 1 kg;
orange peel - 20 g;
baking soda - 5 g;
soaking water - 1 liter.

Preparation

Soak the washed plums in a solution of soda (dissolve 5 g of soda in 1 liter of cool water) for 2-3 minutes. Then we drain the solution, and carefully wash off the remaining soda from the drain. Then we remove the bones. Pour water into an enameled container, add sugar, put the mass on the fire and heat until the sugar is completely dissolved. Pour in the plums, let the jam boil, then turn off the fire and leave for 12 hours. After that, put the jam on the fire again, bring to a boil and boil for 2 minutes, stirring gently. Again, leave the orange peel for 10 hours, cut into strips and pour into the plum mass, let it boil again and cook over low heat for 10 minutes. Then remove the foam, and put the jam in jars and roll up or cover with nylon lids and send for storage.

Autumn is perhaps the most important season in the life of a real hostess. Vegetables, fruits, fruits and berries grown / bought on the market require processing and preparation for the winter. Plum trees growing in a summer cottage or in a garden usually delight with a good harvest. The most popular way to make plums is to boil jam. Below is a selection of simple and original recipes that will surprise even experienced chefs.

Thick jam with pitted plum slices for the winter - step by step photo recipe

Everyone knows three main ways of winter preservation of plums: compote, dried (prunes), and jam (jam). Let's stop for jam. It would seem, what is difficult? Mixed fruits with sugar, boiled and poured into jars. Why, then, does the taste and consistency differ for different housewives? We will prepare a clear jam with thick syrup and a firm fruit consistency.

What is the secret of the recipe?

with minimal stirring, the fruits remain firm and do not fall apart
by adding citric acid, the syrup is transparent
a small amount of sugar prevents the syrup from becoming liquid

Cooking time: 23 hours 0 minutes

Quantity: 4 servings

Ingredients

Plum of dark late varieties:2.3 kg (weight after separation from the bone - 2 kg)
Sugar: 1 kg
Lemon acid:1/2 tsp or 1 tbsp. l. lemon juice

Cooking instructions

How to make yellow plum jam

Experienced gardeners know that plums with blue and yellow fruits differ in size, pulp consistency and, most importantly, taste. Yellow plums are sweeter, more juicy, well suited for cooking jams, preserves and marmalades.

Ingredients:

Yellow plum fruits - 1 kg.
Granulated sugar - 1 kg.

Algorithm of actions:

Cooking starts with harvesting. Then the plums need to be sorted out, wormy, darkened, rotten fruits must be removed. Rinse. Leave for a while to dry.
According to this recipe, the jam is cooked without pits, so divide each plum and discard the pit.
Place the fruits in a container in which the jam will be prepared. Lay out the plums in layers, sprinkling each of them with granulated sugar.
Leave for a while so that the plums let out the juice, which, when mixed with sugar, forms a delicious syrup.
Plum jam is cooked in several steps according to the classical technology. When there is enough syrup, you need to gently stir the plums. Put on fire.
After boiling the jam, remove the container from the heat. Let it brew for 8 hours. Do this two more times. This method of cooking does not allow the halves of the plums to turn into mashed potatoes, they remain intact, but are soaked in syrup.
Pack the ready-made jam in small glass containers. Cork.

In a cold snowy winter, a jar of sunny golden jam, open for tea, will warm both literally and figuratively!

Plum jam "Ugorka"

The name of this plum is associated with the Ugrian Rus, located in the territories of modern Hungary. Today you can equally find the names "Ugorka" and "Hungarian", fruits are small in size, with dark blue skin and dense pulp, they are very well suited for making jam.

Ingredients:

Plum "Ugorka" - 1 kg, the weight of a pure product without pits.
Granulated sugar - 800 gr.
Filtered water - 100 ml.

Algorithm of actions:

At the first stage, sort out the plums, wash, peel them.
Boil the syrup from water and sugar, that is, bring to a boil, boil until the sugar dissolves.
Pour the plums with hot syrup. Now put the fruits to boil. At first, the fire is strong, after boiling - the smallest. Cook for half an hour.
Withstand several hours. Repeat the procedure two more times, while reducing the actual cooking time to 20 minutes.
Sterilize containers and lids, pack ready-made jam.
Seal. Cover with a warm blanket / blanket for extra sterilization.

Fragrant, thick, dark red jam will be the best treat for winter teas.

The easiest and fastest recipe for "Pyatiminutka" plum jam

Classic technologies require cooking jam in several stages, when it is brought to a boil, then infused for several hours. Unfortunately, the rhythm of the currently living housewives does not allow "stretching the pleasure." Recipes for making jam using accelerated technology come to the rescue, they are called "five minutes", although sometimes it still takes a little more time.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 1 kg.
Water - 50-70 ml.

Algorithm of actions:

Sort the plums, cut off the darkened places, remove the seeds, and cut the pulp itself into 4-6 pieces (to speed up the process of soaking with syrup).
Transfer to a container where the magical cooking process will take place, pouring water to the bottom at the rate. Sprinkle the layers of plums with sugar.
Start the cooking process, first over medium heat. As soon as the jam comes to the boil, the fire must be reduced to the smallest one, kept hot for 5-7 minutes. The foam that appears must be removed.
During this time, prepare glass containers with a volume of 0.5–0.3 liters; be sure to sterilize containers and lids.
It is necessary to pack plum jam hot, it is desirable that the containers are hot (but dry).
It can be sealed with pre-sterilized tin lids.

Additionally cover with a blanket / blanket or just an old jacket to prolong the sterilization process. The jam is not very thick, but aromatic and tasty.

How to make pitted plum jam

Plum jam with pits is a fairly popular product, housewives go for it in order to save time. The second point is that the bones give the finished jam an extraordinary taste.

Ingredients:

Plum "Hungarian" - 1 kg.
Granulated sugar - 6 tbsp.
Water - 4 tbsp.

Algorithm of actions:

Sort the plums and rinse. Each prick with a fork so that the syrup gets inside faster.
Place the fruits in a deep saucepan. Fill with water (at the rate). Bring to a boil, blanch for three to five minutes.
Strain the plums, drain the water and plum juice into another saucepan. Add sugar there, stirring occasionally, and boil the syrup.
Pour the blanched fruits with the prepared syrup. Withstand 4 hours.
Bring to a boil. Leave again, this time for 12 hours.
After that, you can proceed to the final cooking - 30-40 minutes with a quiet boil.
You need to pack such jam in sterilized containers. Seal, preferably with tin lids.

Plums retain their shape, but become transparent, with a beautiful honey hue.

Plum and apple jam recipe

Orchards usually delight with the simultaneous harvest of plums and apples, this is a kind of hint to the hostess that the fruits are good company to each other in pies, compotes and jams.

Ingredients:

Sour apples - 1 kg.
Plum dark blue - 1 kg.
Granulated sugar - 0.8 kg.
Filtered water - 100 ml.
Citric acid - ½ tsp.

Algorithm of actions:

The process, according to tradition, begins with washing, bulkhead fruit.
Then divide the plums into 2 halves, remove the pit. Cut the apples into 6-8 pieces, also remove the "tail" and seeds.
Make a syrup with water and sugar.
Stir the plums and apples so that they are evenly distributed among themselves. Cover with hot syrup.
Repeat the following process three times: bring to a boil, cook over very low heat for a quarter of an hour, and stand for 4 hours.
At the last stage of cooking, add citric acid, you can dilute it with a little water. Cook for a quarter of an hour.
Pack up in sterilized containers.

Properly cooked apple and plum jam turns out to be homogeneous, thick. It is suitable both for tea drinking and for making pies.

Harvesting for the winter - jam from plums and pears

Apple and plum jam has a worthy competitor - pear and plum jam. Pears make plum jam less sour and thicker.

Ingredients:

Plum "Ugorka" - 0.5 kg. (seedless)
Pear - 0.5 kg.
Granulated sugar - 0.8 kg.
Water - 200 ml.

Algorithm of actions:

Rinse pears and plums. Trim the tails of pears, remove seeds, and plums - seeds.
Cut pears into small slices, plums into 4-6 pieces (depending on size). You can actually start cooking the jam.
Prepare a syrup from water and sugar. This process is primitive - mix in a saucepan, bring to a boil. Remove from heat as soon as the sugar has dissolved.
Put only pears in the container, they need more time to cook, pour hot syrup over the fruits. Keep on low heat for 20 minutes. If it appears, remove the foam. During this time, the pear plates will be saturated with syrup and become transparent.
Now it's the turn of the plums, put them in a saucepan with the pears, mix. Boil together for 30 minutes.
Sterilize containers and lids, spread hot, seal.

Jam from pears and plums will help brighten up more than one winter evening.

Plum jam with orange

Experiments with plum jam can be continued almost indefinitely. An example of this is the following recipe, where instead of the traditional apples or pears, oranges will accompany the plums.

Ingredients:

Plum "Hungarian" - 1.5 kg.
Granulated sugar - 1.5 kg (or slightly less).
Orange juice from fresh fruits - 400 ml.
Orange peel - 2 tsp

Algorithm of actions:

Stage one - examine plums, sort out, remove bad fruits, remove seeds.
The second stage is to make juice from oranges.
Transfer the plums to a cooking container, pour over with orange juice.
After boiling, boil for 20 minutes. Throw in a colander, drain the orange-plum juice.
Add sugar to it. Boil for a fragrant syrup.
Pour the plums again, add the orange zest. Continue the cooking process.
Check the readiness as follows - a drop of jam on a cold saucer should keep its shape, not spread, and the fruits themselves will be completely immersed in the syrup.
Fill sterilized containers with jam. Seal with the same caps.

When tasting plum and orange jams, a stunning citrus aroma, light acidity and extraordinary color are guaranteed.

How to make lemon and plum jam

Many plum jam recipes suggest adding citrus or citric acid to aid in the canning process and long-term storage. Lemons are the kind of fruits that go well with plums.

Ingredients:

Plums - 1 kg.
Granulated sugar - 0.8 kg.
Lemon - 1 pc. (small size).

Algorithm of actions:

To make such a jam, it is best to take large blue-skinned plums or Hungarian fruits. Wash the plums, remove the seeds, cut each fruit to make 6-8 parts.
Cover with sugar. Soak in this state for 6 hours, until the plums let out juice, which is mixed with sugar.
Put the plum jam on the fire. Add lemon zest to the fruit, squeeze lemon juice here. Cook until the plums are ready, the check is simple - a drop of syrup retains its shape.

Plum jam with a light lemon aroma in winter will remind you of warm, sunny days.

Recipe for delicious plum jam with cocoa

The next recipe is too original, but incredibly tasty. But plums will not be accompanied by the usual apples, pears, or even exotic lemons and oranges. One of the main ingredients is cocoa powder, which will help dramatically change both the color and taste of plum jam.

When preparing this recipe for the first time, you can experiment with a small portion of plums. If the jam passes the "folk", home control, then the portion of the fruit (respectively, sugar and cocoa) can be increased.

Ingredients:

Plums - 1 kg, already pitted.
Granulated sugar - 1 kg.
Cocoa - 1.5 tbsp l.
Filtered water - 100 ml.

Algorithm of actions:

Sort out the plums. Cut. Discard the bones.
Sprinkle with sugar, so the plums will juice up faster.
Withstand several hours. Put to cook, pouring in water, adding cocoa and stirring.
First, make the fire strong enough, then reduce to very low.
The cooking time is about an hour, of course, you will have to constantly monitor the process and stir from time to time.

Plum jam with the addition of cocoa powder can definitely surprise households with both taste and color!

Plum and cinnamon jam

Plum jam can be drastically changed with a small dose of oriental spices. A pinch of cinnamon will act as a catalyst for turning a banal plum jam into a delicious dessert worthy of decorating a royal table. The hostess, who has prepared an extraordinary dish, can safely be awarded the title of "Queen of Culinary"

Ingredients:

Plum "Ugorka" or large with dark blue skin - 1 kg.
Granulated sugar - 1 kg.
Ground cinnamon - 1 tsp

Algorithm of actions:

Close attention should be paid to plums, choose the best fruits from the available ones, without rot, wormholes, darkening. Rinse under running water. Remove excess moisture with paper towels.
Cut in two with a sharp knife. Discard the bones.
Transfer the fruits to a saucepan, sprinkling the layers of plum halves with sugar.
Remove the stewpan in the cold for 4 hours, so that the plums, under the influence of sugar, let the juice flow.
Cook the jam in two stages. For the first time, keep on fire for a quarter of an hour, stirring all the time and removing the foam that occasionally appears on the surface. Put out in the cold for 12 hours.
Start the second stage of cooking with the addition of cinnamon, stir. Put on fire again.
The cooking time should be doubled. Stir, but very gently, so as not to crush the fruit. The syrup should thicken, the plum wedges become soaked in syrup and clear.

The light aroma of cinnamon will confuse the relatives who will expect baking from the hostess, and she will surprise the household by serving plum jam with an extraordinary taste.

Yellow plum preparation for the winter - the best recipes for jams, compotes, sauces with the preservation of all vitamins.

This fruit is capable of causing a complete brain explosion! Not only awesome twists like jam or preserves are made from it, but also wonderful spicy sauces, in front of which the entire Asian cuisine simply weeps from its own inferiority.

It is worth noting in advance that yellow plum (mirabelle) is often confused with cherry plum. Therefore, this article is divided into two large parts:

ABOUT YELLOW PLUM

“Buy mirabelle plums. Pure glucose! Buy and eat to your health in the chill under the acacia. It strengthens blood vessels very much! " - the phrase from Paustovsky is really extremely true.

This plum contains a lot of vitamins, it raises immunity superbly, helps to recover from a stroke, it contains calcium, potassium, phosphorus, iron, vitamins C, E, A, antioxidants and other useful microelements. Yellow plum heals the kidneys, dissolves blood clots, cleanses the body, fills it with energy! With its help, they even lose weight, using it as a safe (as opposed to caffeine) metabolism booster.

And most importantly, the fibrous structure makes it possible for most of the useful elements to be preserved even in twists for the winter!

This fruit tree is planted on their plots by many summer residents, in Russia there are a large number of domestic varieties ("Altai", "Medovaya", "Yubileinaya"), which bear fruit perfectly and give an excellent basis for winter canning.

Most people make preserves and compotes from yellow plums, although in practice they make very tasty salty sauces from them.

Before choosing a particular recipe, you need to evaluate the quality of the fruit. In Russia (and in the south, in a rainy summer), this fruit does not always fully ripen. If the yellow plum is sweet, the fruits are soft and ripe, they are suitable for preparing the fruit in its own juice, for jam or jam.

Hard sour plums are great for sauce or compote. They also make quite a lot of fruit because of this. Good wine and tincture, but this is already a topic for a separate conversation.

So, the top of the best recipes for yellow plum blanks for the winter.

Yellow plum for the winter in its own juice can be of 2 options: with a stone and without a stone. The first option attracts many because of its special taste, but it must be remembered that the stone of the plum releases hydrocyanic acid.

Therefore, it is better to eat such canned food in the next two months, then you can get poisoned. To prepare the first option, you just need to leave about half of the fruit with a bone, turn the rest in a meat grinder in the form of gruel, and do everything further according to the second recipe.

To prepare yellow plums entirely in their own juice, you will need the following ingredients:

4-5 kilograms of fruits;
1.5-2 kg of sugar;
Vanilla sugar;
Lemon acid.

The proportions are simple - for every 2 kg of fruit, there is 1 kg of sugar and 1/2 teaspoon of citric acid. Vanillin to taste.

How to cook:

The fruits must be washed, seeds removed and dried.
Pass a third of the fruits through a meat grinder.
Squeeze the juice, leave in the refrigerator for a day.
Mix juice with sugar, boil on the stove. Add vanillin at the end.
Pour pitted or pitted plums with the resulting syrup.
Pour into jars, sterilize and roll up, shove under a warm blanket or fur coat until the lids cool down.

That's all, the preparation of yellow plums for the winter in its own juice is ready. You need to store this yummy in a dark closet, the shelf life is about 1 year. If with seeds - maximum 3 months.

Jam

As a winter twist from yellow plum, jam is ideal, since it is easy to make even on the machine in a pressure cooker. And another big plus - you can cook it from any fruit, even from unripe, even from rotten - the recipe is sheer tenderness. Even if you spit into the syrup, the guests will still eat it for a sweet soul.

Jam from yellow plums can be made with orange peels - it turns out very tasty, like unearthly candied fruits.

Ingredients:

Approximately 4 kg yellow plums of any quality.
Orange peels (optional)
4 kg granulated sugar.
Approximately 500 ml of water.

How to cook:

Wash and dry the yellow plum;
Pull out the bones, cut, and if soft, then squeeze out;
Boil sugar and water;
Add plum;
Pass the jam through a sieve or cheesecloth;
Bring to a boil again and cook over low heat for 10 minutes, add the crust.
Sterilize in banks and roll up.

That's all, the yellow plum jam is ready, there will be a great treat all winter. Stored for a long time if rolled up correctly.

Compote

It is good to cook yellow plum compote for the winter if there are a lot of fruits and free cans, but not very sugar. Compote is very pleasant to drink on holidays, and there are a million vitamins in it. Preparing this drink is very simple.

Ingredients for a 3 liter can:

Yellow plum - 1 kg.
Sugar - about 300-600 grams. If the plum is sour, there is more sugar.
Water - 3 liters, a little more is possible.
Recipe for making plum compote:
Wash plums, remove seeds, cut.
Place fruits in a jar.
Boil the syrup, pour the plums in a jar, let it cool (so that the fruit absorbs the sugar better).
Dump everything back into the container, leaving the berries.
Boil again, pour, roll up.

In general, you can cook the compote right away in a saucepan with berries, but then the berries will not remain intact. It is best to choose plums for compote whole, preferably without worms and rot. But this is done purely for aesthetic reasons, if initially the fruits are not very beautiful, this practically does not affect the taste of the drink. Yellow plum compote, you can add zest, a little vanilla, cinnamon. It is also good to use some other fruits, such as cherries or apples, the recipe and cooking analogy are the same.

Jam

How does yellow plum jam as a preparation for the winter differ from jam? The fact that no water is added at all. Berries give juice, this juice is boiled. The jam has a correspondingly richer taste.

But there are certain features, if the fruits are immature, then it is very difficult to get the optimal amount of juice. Therefore, the ideal jam is obtained even from slightly overripe plums.

Ingredients:

Yellow plum - 2 kg.
Sugar 1.5 kg.

The recipe is very simple, yellow plums must be washed, sorted, dried and pitted. For greater effect, it is best to cut them into small wedges. Then all this is covered with sugar, placed in the refrigerator for 9-12 hours. During this time, the fruits should give juice.

The second stage is directly cooking the jam from yellow plums. For the first time, the syrup with berries must be brought to a boil over low heat, let it boil for half an hour, carefully remove the foam. After the jam has completely cooled, it must be boiled again, for about 20-30 minutes again. After that, the resulting delicacy is sterilized in jars, rolled up, covered with something for the cooling period. The shelf life of such blanks is maximum.

Tomato sauce for meat

You can make a great sauce or caviar from yellow plums, if you boil these fruits together with spices and salt, you get a wonderful base.

You can make ketchup by adding a little tomato paste, garlic and basil to the plum broth. It turns out a delicious sauce for meat, if you use chilean pepper, curry and other seasonings.

Ingredients:

Tomatoes: 1.2 kg
Yellow plum: 1kg;
Garlic: 10 cloves;
Capsicum;
Sugar: 5 tablespoons of tablespoons;
Salt: 2 spoons;
Vinegar: 2 tablespoons

How to cook recipe: remove the seeds from the plums, cut the tomatoes, remove the seeds from the pepper, squeeze the garlic. Add spices, vinegar. Next - process everything with a blender to a level of homogeneous mass, put on fire, bring to gurgling and boil for 10 minutes.

To prepare this sauce for the winter, the procedure is the same as when making jam. Heat treatment, salt as a preservative, sterilization of cans - the twist is ready. But, of course, it is best to roll the plum base with salt, and add the garlic and herbs fresh.

These were preparations for the winter from yellow plum, the best recipes.

ABOUT THE CHARCOAL

Cherry plum differs from yellow plum in shape, taste and composition of nutrients. It contains a lot of vitamin C, it has choleretic and immunostimulating properties. It promotes the elimination of toxins, helps with colds. Even in nature, cherry plum is more hardy, it is rarely affected by pests and fungi.

On the negative side - it has a lot of acids, it is ideal for making sweet and sour sauces, but excessive use by people with a weak gastrointestinal tract is fraught with unpleasant symptoms.

Despite the Azerbaijani origin, Russia has many of its own varieties of cherry plum "Zlato Scythians", "Kuban comet", "Gift", "Tsarskaya" - if the summer is warm, the fruits have enough sugar content to create compotes and jams.

Cherry plum recipes

Red cherry plum tkemali Georgian recipe

Tkemali from red cherry plum is a Georgian recipe for the winter and as an appetizer - the best cooking recipe, from which everyone will sing "Suliko" and moan with pleasure. Some say that it is a sauce, others call it tkemali caviar, pasta or stew. In general, this is a vegetable dish that is very good to serve with meat dishes, it is great for them to have a snack with wine or strong cognac, and even just spread on bread - an indescribable yummy.

The main ingredients of tkemali sauce are Georgian spices. You can buy a bag of dry harvested seasonings for meat, but fresh cilantro, aromatic dill, ground coriander and hot red pepper are a must. You will also need cherry plum.

It should not be overripe, since the dish is sour, but as for the color, you can use any fruit. The yellow cherry plum will do, but the red one is the most popular. It is she who has the necessary bouquet of aromas that go very well with spicy vegetables and seasonings.

So, for the preparation of red cherry plum tkemali according to the Georgian recipe (namely, the old and classic), the following ingredients are needed:

Red cherry plum - 1 kg;
Sugar - 2 tablespoons;
Garlic - 3 large heads;
Red pepper - 1 pod (to taste);
Cilantro, dill, coriander, lavrushka, suneli hops - to taste;

Step by step preparation of tkemali on the stove:

Cherry plum must be washed, spread on newspapers so that it dries out. Next, with a knife or fingers, you need to cut out the bones, grind the scraps with spices and salt, pour a glass (or a little less) of water, put on the stove and cook for 10 minutes.

The second stage is adding herbs (cilantro and dill), as well as garlic. These ingredients can be simply cranked in a meat grinder.

If a dish is being prepared for the winter, add herbs and garlic to boiling water. About 1 minute of boiling and tkemali can be poured into sterilized jars and rolled up.

On tkemali from red cherry plum, the Georgian recipe involves the use of only fresh vegetables and high-quality spices, and it is even better to cook this dish over a fire and in the fresh air - it turns out very tasty when it smells slightly of smoke. The recipe is very simple, and the resulting dressing can then be used with pasta, porridge, or even added to soup.

Georgians are smart people, so tkemali is always very popular, and given that summer residents often lose cherry plum, this recipe will be an ideal solution for thrifty gourmets.

Cherry plum jam in a slow cooker

Cherry plum jam can be cooked in the same way as with yellow plum. But the best thing is to save time and use a multicooker.

Ingredients:

Cherry plum - 2 kg;
Sugar - 1.5 kg;
Vanillin to taste.

How to cook: Sort out the cherry plum, remove the seeds, cut off the rot, rinse. Cover with sugar, leave for 1-2 hours. Then put in a slow cooker, add vanillin, select the "Jam" or "Stew" mode, put on for 40 minutes. If the density is not enough, then the cherry plum jam needs to be boiled several more times in the same mode. Then the jars are sterilized, everything is rolled up for the winter in the usual way.

Blanks for the winter from yellow plums and cherry plums will be replenished with new recipes every year.

One of the vivid reminders of the past summer, stored on the shelves in the pantry, is the yellow plum compote. Indeed, a can of a drink of a warm, sunny color will delight the aesthetic taste only by its appearance. The fragrant, sweet compote will not only perfectly quench your thirst, but will also become a vitamin barrier on the way to vitamin deficiency.

Unlike drinks made from blue fruits, yellow plum gives the compote a sweeter taste, so you should not put a lot of sugar.

Plum drink

One of the simplest and most uncomplicated recipes for yellow plum compote for the winter is a one-time pouring of sugar syrup over the fruit. Despite the fact that the drink is not sterilized further, it is perfectly stored even so, since the plums have their own necessary acid.

To prepare two cans with a capacity of 3 liters, you will need:

ripe, but not very soft plums - 1 kg;
sugar - 600 g;
water - 5 l.

Step by step preparation of yellow plum compote:

Plum compote by double pouring

The principle of preparing a drink is almost the same as in the previous recipe. For one three-liter jar, prepare 1 kg of ripe yellow plums with hard pulp.

Overripe, soft fruits are best left for making jam and jam. Upon contact with boiling water, the skin of such plums may burst - this will ruin the appearance of the yellow plum compote for the winter and give it a cloudy color.

Put the plums in a jar and cover with boiling water (about 2.5 liters). Cover with a lid and leave the workpiece for half an hour. It is advisable to cover the top with a towel.

Pour the cooled water into a saucepan and boil sugar syrup on its basis, adding 250-300 g of sugar.

Re-pour the jar of fruit with hot syrup, roll up and wrap.

Peeled yellow plums compote

This drink turns out to have a very rich taste due to the high concentration of fruits and sugar. It is convenient to use liter jars for preparation - they will take up less space on the shelf. But from one such jar, you can make a couple of liters of compote.

Concentrated plum compote, if desired, can be diluted with boiled water immediately before use.

The recipe is slightly different from the jellied compotes:

Sugar-free plum compote sterilized

Due to their rather sweet taste, yellow plums can be canned without added sugar.

Wash plums in the amount of 700 g per liter jar, put in a colander and rinse first with boiling and then cold water. After all the liquid has drained, put them in jars and pour the required amount of boiling water.

Place the jars in a wide saucepan, cover with metal lids and sterilize for 10 minutes.

Roll up the sugar-free plum compote for the winter, turn the jars upside down and wrap them up.

Plum compote without sugar, cooked in a saucepan

A feature of this drink is not only the absence of sugar, but also the way it is prepared. Unlike the previous recipe, plums are pre-cooked.

Wash dense ripe plums in the amount of 500 g, cutting off the tails. Do not remove the seeds.

Pour 2.5 liters of water into a saucepan. When it warms up a little, add the yellow plums. Bring to a boil, blanch for 1-2 minutes, and then carefully, being careful not to tear the skin, remove the fruit from the water and place in a bottle.

Bring the water in which the plums were cooked to a boil and pour it into a bottle with plums. Cork and wrap.

The yellow plum compote will especially appeal to children, because it is a two-in-one drink: you can quench your thirst and have a snack with fruit. And if the plums remain, they will make an excellent plum pie. In general, waste-free production! Therefore, a couple (dozen) extra jars will definitely not hurt.

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