Fresh cucumber dishes, recipes for the winter. Cucumber recipes for the winter - the most delicious preparations

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 a wide variety of 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!

July and August are generous with plums. The first to ripen are, as they are popularly called, “honey cakes”. Small cream of green color with a yellowish tint. Their pulp is so sweet and tasty that you want to eat it and eat it.

No sooner had the “honey cakes” ended than their other relatives were already hurrying after them. And so almost until the end of September we can enjoy this wonderful berry. The plum parade ends with a dark blue plum, which, unlike other varieties, has an oblong shape, the so-called “uger”. It ranges from very large to very small. Many people’s favorite prunes are usually made from a large “ugel”, and a small one is used to prepare compotes and sauces.

From any variety of plum you can get an excellent sweet treat called jam. Having a winter tea with him will bring you back to the sweet memories of... alas, the past summer.

We suggest you use a simple recipe for clear plum jam in slices and, with a minimum of effort and money, end up with a jar of the perfect addition to pancakes, pancakes or cheesecakes.

Ingredients

• Plums – 1 kg;
• Granulated sugar – 0.5 kg.

From this number of berries we got one half-liter jar of plum jam and about 3-4 more tablespoons for testing.

Preparation

As noted above, plums of any kind, ripe and even slightly overripe, are suitable for making jam. In this case, we used small cream with a sweet and sour taste as a raw material. From such a plum you will get a transparent, aromatic and tasty jam with slices that have retained their shape.

For gourmets, eating them raw, so to speak, will not bring much pleasure, but the jam they make is quite decent.

And so let's get down to action. Let's start as usual by washing the berries. After the “cleaning” procedure, we will need to remove the seeds from the plums, since we decided to make jam from pitted plums.

The method of removing seeds is extremely simple, unless, of course, when purchasing, you are convinced that the stone easily lags behind the pulp when the plum is opened.

We arm ourselves with a knife and make a cut along the line that can be seen along the entire circumference of the plum. Lightly pry and remove the pit, resulting in two halves.

After we have completed this task, we take a saucepan (preferably made of stainless steel) and begin to place our halves of plums in it with the open pulp towards the top.

Sprinkle the tops of the plums with a small layer of sugar, alternating until the prepared halves are gone. Of course, you will still have some sugar left. We'll add it a little later.

Plums sprinkled with granulated sugar should stand for a while until you see that they have released some of their juice. It will look something like this.

Once you are sure that the juice has already collected at the bottom of the saucepan, you can begin the process of cooking plum jam. Place the saucepan on low heat and gradually heat it up; the undissolved sugar will begin to melt and the plums will release even more juice.

It's time to add the rest of the sugar from the amount specified in the recipe.

Pour in, stir and continue cooking for about 25-30 minutes over low heat. Then turn off the heat and leave our jam until it cools completely. You can even return to it the next day.

The second time we continue to cook the plum jam, not forgetting to stir, for another 30-40 minutes. Then we fill a sterile hot jar with it (hot) and roll it up. Store at room temperature.

The plum jam turned out transparent with whole slices, it is perfect for pancakes and cookies.

Many housewives, having reaped a rich and generous harvest, begin to think and look for useful information on how to prepare plums for the winter. You can make a huge number of preparations from beautiful plums; we will focus on the most popular, easy and simple recipes that any housewife can prepare.

Credit: www.winiary.pl

1. Dry (dry) plums

How to dry plums? Unique prunes are always useful in the kitchen. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. This healthy fruit is a must-have for the winter.

In order for plums to dry properly and well, select only the ripest fruits that are falling from the tree or are ready to fall. Not all varieties are suitable for drying; Hungarian and plums with a high content of sucrose and pectin are most suitable. An important condition for obtaining good prunes is the presence of dense pulp, easily removable bones when pressed, and the content of pectin and sugar in high quantities.

Healthy plums are selected, the bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and taken out, allowed to dry a little, and excess liquid removed with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts boiling water to one part honey) for 3-5 minutes.

You can dry it outdoors, in the sun, or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).

When the prunes are ready, no liquid should come out when pressed, they should be elastic and not crumble in your hands. Ready-made dried fruits are usually added to meat dishes, used for baking, preparing various desserts or adding piquancy to salads.

2. Freeze fruits correctly

Plums can be frozen to enjoy the natural taste in winter, or to cook compote according to a recipe, complement a delicious dessert, bake a pie, etc. For freezing, dense varieties are used, with a high percentage of sugar content and thick skin, where the inner seed is easily separated. The Hungarian and Kuban Legend showed excellent qualities when frozen, and after thawing they retained their natural taste and shape.

The selected cream is washed thoroughly, but not over-exposed in water, then dried and bones are removed, cut into two parts. They can also be frozen whole if necessary for culinary purposes in the winter. The plums are packaged in plastic bags or containers in one layer and sent to the freezer.

After an hour or two, check if the plums have set and hardened, put them away for long-term freezing, putting all the plums in bags or plastic containers. If you put all the available plums in a bag at once and freeze it, in winter it will be difficult to remove the fruits, so the fruits will be easily separated from each other. The storage temperature for plums in the freezer is -16°...-18°C, in such conditions the product is stored for up to six months.

3. Prepare plum juice

The recipe for making juice is very easy and will not cause any trouble for novice cooks. All useful elements are preserved in plum juice, including insoluble pectin. To prepare plum juice, take 2 kg of fresh fruits, 0.4-0.5 liters of filtered clean water and 100 grams of granulated sugar.

Take only ripe and overripe plums, which must be washed and pitted. Place the plums in a saucepan, add water, and heat to a temperature of +75°...+80°C. Remove from heat, let stand for a while to soften the plums, then rub the fruit through a sieve or use a juicer.

Pour water from the pan in which the fruits were in the resulting thick consistency, add granulated sugar and put it on the stove again. We wait for the juice to heat up to a temperature of +85 ° C and pour it into pre-prepared containers (jars, glass bottles), and roll it up. To adjust the richness of the juice, reduce or increase the amount of water at your discretion to achieve the desired consistency and sweetness.

4. Make delicious plum pastille and sweet marmalade

To prepare plum marshmallow, you will need 1 kg of freshly picked fruits and a little vegetable oil. First, liquid puree is cooked by analogy with the recipe for making plum juice, then it is placed in a pan (not an aluminum one) and boiled until the volume is halved.

The plum mass is cooled, laid out on baking sheets, trays, etc., having previously covered the bottom of the mold with parchment greased with oil. The layer of the mass should not be more than 2 cm. The plum mass, packaged in forms, is sent to the oven with an internal temperature of +80 ° ... +90 ° C. An important point when preparing marshmallows is to keep the oven door slightly open, otherwise the resulting product will simply be baked. According to the recipe, the approximate cooking time for marshmallows in the oven is 3-4 hours.

When the puree thickens enough and stops sticking to your fingers, the plum pastille is ready. The finished marshmallow is taken out of the oven, cut into wide strips (along with parchment), placed in glass jars and put in the refrigerator for storage.

To make plum marmalade you need 1 kg of plum puree and 500-600 grams of sugar. It is better to cook in a saucepan with a thick bottom, into which the puree is placed, put on low heat and stirred constantly until the mass stops sticking to the bottom. At this point, during the cooking process, the volume will be reduced by half.

Be sure to taste the resulting mixture until it reaches a chewy candy consistency. If the puree is still quite viscous and easy to eat, boil until the required viscosity is achieved.

Line the prepared containers with parchment, spread the plum marmalade in a layer of no more than 2 cm, leave to cool and dry in a dry room for a couple of days. After 2-3 days, the marmalade will easily separate from the parchment paper, cut into pieces, dip in sugar. Homemade plum marmalade should be stored in a closed, dry container.

5. Pickled plum – add some piquancy to your dishes

Not every housewife has pickled plums in her kitchen; this product is not that popular, but in vain. Marinated plums will not only decorate dishes for the holiday table, but will also add an unusual taste to meat or side dishes.

The recipe requires 5 kg of plums, 1.5 kg of granulated sugar, 250 ml of wine vinegar, 20 g of bay leaf, 10 g of cloves. Ingredients such as ginger, cinnamon or allspice can be used in the recipe as desired.

The plums are placed in a container in small layers, sprinkling each layer with seasonings. The marinade is prepared separately - take 250 ml of wine vinegar, the specified amount of granulated sugar (don’t be alarmed by the thick consistency), mix, put on the flame and simmer until the ingredients are completely dissolved and a homogeneous composition is obtained. The resulting hot, almost boiling syrup is poured onto the plums. The plums may not be completely covered; the plum juice will fill the voids after a while, so no need to worry. Leave to cool for a day.

After 24 hours, the plums are carefully separated from the marinade and the procedure is repeated. Over the next three days, put it on the stove, bring it to a boil, then pour it in again and leave it to cool. It is advisable to drain and boil the marinade twice a day (morning and evening), but the recipe allows you to do it once.

After five days, the fruits are placed in previously prepared clean jars (necessarily sterilized), spices are added and boiling marinade is poured to the very edge of the jars, sealed or rolled up. Pickled plums will not only diversify the festive table, but will also become a delicious treat for guests.

6. We make jam and preserves for the whole family

Delicious plum jam will not only be a wonderful treat for tea on a frosty winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a lot of jam recipes, we will focus on an unusual version, very aromatic and unsurpassed in taste; children and adults will definitely enjoy the delicacy.

To prepare jam from plums in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.

After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ; the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into jars and roll up.

Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g of citric acid, 125 ml of purified drinking water. The bones from the plums are removed, cut into 4 parts, placed in an enamel saucepan, and poured with boiling water. Then, stirring constantly, cook for 20 minutes over fairly low heat.

Then they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.

7. Unusual plum wine - a luxurious drink for the table

For plum wine, the recipe requires 10 kg of pitted plums, 4.7 kg of granulated sugar and 1 liter of filtered water. The prepared fruits, cut into 2 parts, are placed in a glass jar (bottle), water and granulated sugar are poured in and left in a warm room for 3-4 days, not forgetting to cover the neck with gauze.

When the fermentation process begins, install a water seal on the bottle or put on a medical glove in the old fashioned way, making one or two punctures in the fingers, and leave for fermentation for 25-30 days.

After a month, the wort is carefully filtered. The pulp must be squeezed out thoroughly, and the wort must be filtered using a fine sieve several times. Now the wine is poured into a clean container (preferably glass), sealed and placed in a dark, cool room for further infusion. You will be able to taste delicious plum wine in 2-3 months.

The longer the wine sits, the tastier and richer it will be. Plum wine has an incredible aroma and pleasant taste, be sure to try it according to the recipe, you can’t buy it in a store! And from wines made from other fruits and berries, plum stands out noticeably.

Plum jam, depending on the type of berry and the cooking method, has a different taste, color, aroma and consistency. Sometimes it even seems that the jam is made from other berries. I like thick, tender, transparent and airy sweet and sour plum jam, with a subtle fruity aroma. And today I will tell you how to prepare thick plum jam without seeds so that it turns out just like that. Making plum jam is not a complicated process, only in our case you will have to tinker a little, but the result is worth it.

Preparation

We will sort out the ripe plums, remove the spoiled ones, stems and leaves. Wash the berries, place them on a towel and let them dry. It is desirable that the plum berries are ripe, but not soft, but dense.

Using a sharp knife, cut the plums into two halves, remove the seeds, and remove the skins from the plum halves. Then cut the peeled plum halves into 4–6 pieces, and place them in a saucepan with a thick bottom in layers of 2 centimeters, sprinkling the layers with sugar. Let it sit for 3 – 4 hours so that it produces juice; you can leave it overnight.

Many housewives, in the process of cooking plum jam, in order to prepare syrup. I don’t like liquid jam, and I don’t want to boil the jam for a long time so that it thickens properly. Therefore, we will cover the peeled and chopped plums with sugar. It will give enough juice to make the jam of the desired thickness without prolonged cooking.

After the plum gives juice, put the pan with the future jam on low heat and bring it to a boil, stirring often enough so that it does not burn or stick to the bottom of the pan. As soon as the jam boils, remove the foam from it, stir it and remove the jam from the heat.

Let it cool, then put it back on low heat, boil it, remembering to stir constantly, remove the foam again, let the jam simmer for 5 - 10 minutes, turn off the heat and pour the jam into previously prepared sterilized jars. Delicious thick pitted plum jam is ready. It can be served with tea or stored in a cool place. Bon appetit!

If Mother Nature has generously gifted you with a plum harvest, this is the place for you. You can prepare plums for the winter in many different ways, both familiar and unusual.

Blue, red, yellow and black plums for the winter are simply ideal for jams and jams, and plum compotes are especially rich and tasty. Plum skin contains quite a lot of pectin, which is why plum jam and jam come out so thick, and sauces do not require additional thickeners.

Plum jam

Ingredients:
1 kg blue plums,
1 kg sugar (if the plums are sour, add more),
1 packet of vanilla sugar,
½ tsp. cinnamon,
3 tbsp. l. honey.

Preparation:
Sort through the plums, wash them thoroughly and remove the pits. Grind the fruits in a blender, transfer the resulting puree to a saucepan, add sugar and, stirring constantly and removing the resulting foam, bring to a boil. Then cook for half an hour (the longer you cook, the thicker the jam will be). At the end of cooking, add cinnamon, vanilla sugar and honey, mix thoroughly, let simmer for a couple more minutes and turn off the heat. Place the jam in sterilized jars, cover with boiled lids, let cool and store in a cool place.
Have you tried chocolate plum jam? Don’t skimp on the cocoa, and you’ll end up with a universal product: spread it on bread, or put it in the filling.

Ingredients:
1 kg yellow plums,
1.5 kg sugar,
1 tbsp. water.

Preparation:
To prepare this jam, select ripe, but not overripe plums, with easily separated pits. Wash them thoroughly, scald with boiling water and cut into halves. Using a sharp knife, remove the pit. Add sugar to the water and put on fire. While stirring, cook the sugar syrup. Gradually, carefully transfer the plum halves into it (they need to be completely covered with syrup). Mix the contents of the bowl or pan in which the jam is cooked, not in the usual way, but by slightly turning the container in a circular motion. Bring to a boil and simmer over low heat for 10 minutes. Then remove from heat, let cool, and then cook until fully cooked. Place the hot jam into prepared jars and roll up.

To make your jam unusual and original, and at the same time not lose anything in taste, add chopped walnuts or a little ground ginger to it if desired (but this is not for everyone).

Ingredients:
blue plums (quantity at your discretion).
For the syrup:
for 1 liter of water - 200 g of sugar.

Preparation:
Carefully remove the pits from the ripe plums. Place the halves in small jars to the top, without compacting them, and fill them with boiling syrup made from water and sugar. Place jars of plums filled with syrup in a pan filled with boiling water and sterilize for 20-30 minutes. Make sure that no water gets into the jars while boiling. After the procedure, roll up the jars with sterilized lids.

Plums prepared in this way are suitable for decorating cakes and pastries. You can highlight the aroma of plums by adding a few slices of lemon to the jars.

Plums prepared for the winter without sugar

Wash large, ripe plums, drain, cut into halves and remove pits. Place the plums in jars with the cut side down, cover with lids and sterilize: 0.5 l - 25 minutes, 1 l - 40 minutes, then roll up. Once the jars have cooled, store them in a cool, dark place.

Plum compote

Ingredients:
1 kg plums
For the syrup:
for 1 liter of water - 1 cup. Sahara.

Preparation:
Prepare sour, slightly unripe plums for making compote. Wash them, dry them, divide them into halves, remove the seeds. If you want the plums in the compote to be whole, then first prick each one with a toothpick. Fill sterilized jars with plums, pour boiling water over them and leave for 20 minutes. Then drain the water, add sugar at the rate of 1 glass of sugar per 1 liter of water. Boil the syrup and pour it over the plums. Immediately roll up the jars with lids, turn them upside down and leave until completely cool. Store in a cool place.

Ingredients:
1 kg ripe plums,
1 kg sugar.

Preparation:
Wash the plums and remove the pit. Then pass them through a meat grinder. Mix the resulting mass with sugar in a container for making jam. Cook the jam over low heat, stirring and skimming off the foam. Place the finished hot jam into sterilized jars and roll up the lids prepared in advance.

Plums marinated with lemon juice

Ingredients:
1 kg plums
For the marinade:
4 tbsp. l. salt,
1.5 stack. Sahara,
½ cup apple cider vinegar,
½ cup lemon juice,
¼ tsp. cinnamon.

Preparation:
Wash the plums and pierce them in several places with a toothpick. In a saucepan, combine vinegar, sugar, salt, lemon juice, cinnamon, bring to a boil and cook for several minutes. Then remove from heat and cool slightly. Place plums in the marinade and leave for 3-4 hours. After that, remove them from the marinade, place them in sterilized jars, bring the marinade to a boil and pour it over the plums. Cover the jars with sterilized lids and store in a cool place.

Ingredients:
1 kg plums,
2-3 tbsp. cocoa powder,
100 g butter,
900 g sugar (more is possible),
1 packet of vanilla sugar,
50 g walnuts.

Preparation:
Peel the plums, cut them and add 600 g of sugar. Leave it overnight. In the morning, add the remaining sugar and put on fire. If the plums are sour, use more sugar. Heat the plums with sugar until it is completely dissolved, add butter and cocoa powder. It is better to pre-dissolve cocoa powder in a small amount of syrup or mix with softened butter. Cook over low heat for about an hour, stirring. About 5 minutes before the end of cooking, add walnuts and vanilla sugar, stir, boil a little and place in sterile jars. Roll up.

Plums for the winter are not only sweets, but also wonderful additions to meat dishes. If you have never made ketchup or adjika from plums, now is the time to try it.

Plum ketchup

Ingredients:
2 kg plums,
2 kg tomatoes,
300 g onion,
200 g sugar,
1.5 tbsp. l. salt,
1 tsp. red hot ground pepper,
2 bay leaves,
4 carnations,
2 tbsp. l. 9% vinegar,
100 g garlic.

Preparation:
Wash the plums thoroughly, remove the seeds and mince them along with the tomatoes and onions. Cook for 1.5 hours. Then add salt, sugar, pepper, bay leaf, cloves, pressed garlic and vinegar. Cook for another 20-30 minutes. Place hot ketchup in sterilized jars and roll up.

Ingredients:
10 kg plums,
600 g garlic,
6 pods of hot pepper,
1 tsp. ground cinnamon,
4 carnations,
sugar and salt - to taste.

Preparation:
Wash the plums and remove the pits. Remove the seeds from the hot pepper and mince it together with the garlic. Add cloves and cinnamon, add sugar and salt to taste, stir and cook for 30 minutes. Cool, place in sterilized jars or glass bottles with screw caps and store in a cool place.

Tkemali sauce

Ingredients:
1 kg tkemali plums,
50 ml water,
1 head of garlic,
2 tbsp. l. dried dill,
3 tsp. green cilantro,
1.5 tsp. ground red pepper,
2 tsp. dried mint.

Preparation:
Wash the plums thoroughly, cut them in half, place them in an enamel bowl, add water and simmer over low heat until the skins come off. Then separate the seeds, drain the clear juice separately, grind the mass into puree and cook again, stirring continuously with a wooden spoon, until the sour cream becomes thick, adding the drained juice little by little. Then add all the powdered spices to the thick mass, add salt and heat for 10 minutes. Pour the sauce into prepared sterilized jars, pour 1 tbsp on top of each. l. vegetable oil and seal tightly.

Clear space for your new preparations! Plums will take their rightful place on your shelves for the winter.

Happy preparations!

Larisa Shuftaykina