How to preserve plums without sterilization. Recipe for spicy pickled plums

My preparation today is delicious pickled plums with spices that will change your idea of ​​​​using fruits only in sweet preservation.

I want to say right away that this pickled plum is good both as a snack, with meat, and as a delicious dessert. The recipe does not require sterilization, but is, however, a little time consuming. This method of marinating will appeal to even inexperienced gourmets and will take its rightful place in your cookbook. Detailed recipe With step-by-step photos taken, I suggest that all plum lovers master it.

• plums - 2 kg;
• sugar - 700 gr;
• apple cider vinegar - 300 ml;
• bay leaf;
• black peppercorns;
• allspice peas;
• clove buds.

How to pickle plums for the winter at home

To prepare such a preparation, it is better to use unripe fruits with a hard peel. These can be varieties “Hungarian” or “Renklod”.

The preparation begins by washing the plums with running water and drying them in a colander.

The fruits are laid out in layers in a wide enameled or stainless steel basin, sprinkling each layer with spices: bay leaf, cloves, allspice and black pepper.

Now, you should cook the marinade. Apple cider vinegar bring to a boil and dissolve sugar in it as much as possible. Don't be confused by the fact that the sugar won't dissolve completely. Subsequently, the plums will release juice and a homogeneous marinade will form.

Plums are poured with hot syrup and covered clean towel and leave for several hours.

Now you should be patient and fill the drains with boiled marinade twice a day for 5 days. To do this: morning and evening you should drain plum marinade, boil it and pour in the plums again. On day 3-4, the fruits will release enough juice and the marinade will completely cover the fruits.

After 5 days, the pickled plums are placed in sterile dry jars and poured with boiled marinade, covered with lids and turned over. Cover the workpiece with a blanket until it cools completely.

Delicious pickled plums will serve as a savory snack and will wonderfully complement baked meat or fish. This plum can also be used in a variety of desserts and baked goods.

Pickled plums for meat - how to pickle pitted plums, step by step recipe with photo

Pickled plums: 7 wonderful recipes

Plums can be prepared for the winter in different ways. Traditionally, they are used to make jam, compote, preserves, that is, sweet preparations. In addition, sauces, ketchups, dressings, and adjikas with the addition of this fruit are very popular. Pickled plums – delicious side dish And spicy note to many everyday dishes. The preparation recipes are very diverse, many of them are presented on the Internet with step by step pictures When prepared, they always turn out delicious.

Pickled plums: the best recipe for the winter

• 8 kg plums (ugel);
• 2.6 kg sugar;
• 1 l 9% acetic acid;
• 10 laurel leaves;
• 20 gr. black peppercorns.

1. Wash the fruits thoroughly, tear off the stalks, and place them in a deep pan or bucket. It is very important that the fruit is firm, even with green barrels. Soft and overripe fruits will not work.
2. Cooking sweet and sour marinade. To do this, pour into a saucepan acetic acid, add sugar, bay and pepper. Stir, bring to a boil, cook for 2 minutes. If you want the marinade to be sweeter, add 200 grams. more sugar.
3. Fill the jars with the prepared marinade.
4. Place a flat plate on top of the plums and press down with a weight, leaving them overnight so that they release juice.
5. Over the next 5 days, pour the marinade from the pickled fruits, preferably with laurel, let it boil, cook for a couple of minutes, pour the fruits again, and cover with a lid.
6. On day 6, sterilize clean jars and boil the tin lids.
7. Pour the marinade into a saucepan and put it on the stove to boil.
8. IN sterile jars We lay out the pickled fruits, preferably put laurel and a few peppercorns in jars.
9. Pour in the marinade and roll up.

When the jars have cooled completely, put them away for storage.

Plums for the winter without heat treatment

1. Wash the fruits well, remove the seeds and place them in a deep bowl.
2. Sprinkle granulated sugar, cinnamon, a few clove buds on top, crush aspirin tablets into powder and add in the required quantity. Mix everything well. Leave it for a day. Stir occasionally.
3. The next morning, we sterilize clean jars and lids and place the prepared plums in them.
4. Pour 20 ml of alcohol into each jar. Roll up and put away for storage.

How to cook pickled Hungarian at home

• 6 kg plums (Hungarian);
• 1.6 kg granulated sugar;
• 500 ml 6% acetic acid;
• 3 liters of water;
• 40 clove buds;
• 7 gr. cinnamon.

This preparation turns out incredibly sweet

1. Wash the fruits, remove the stems, blanch for 2 minutes.
2. We make a filling from water, granulated sugar and vinegar.
3. Pour 7 clove inflorescences and a pinch of cinnamon into the bottom of the jars, and place the fruit tightly on top.
4. Fill with boiling brine and roll up.
5. We set the jars to sterilize at 90 degrees. 500 ml – quarter of an hour; 1 l – 25 min.; 3 l – 40 min.

We put it away for storage.

Pickled plums without sterilization for the winter

• 1 kg plums;
• 600 ml water;
• 170 gr. Sahara;
• 60 ml 9% vinegar;
• 7 pcs. black peppercorns;
• 5 pcs. fragrant;
• 7 carnation flowers;
• 5 bay leaves;
• 4 garlic heads;
• 10 gr. salt.

Lack of sterilization allows you to prepare the workpiece quickly and easily

1. Separate the cloves and peel the garlic, cut in half lengthwise.
2. Wash the fruits, tear off the tails, make a cut on the side, and remove the pit. Instead of a seed, put garlic inside.
3. At the bottom of the containers for seaming we place bay leaves, cloves, buds, peppers, and plums on top, without compacting them.
4. Cook the marinade. We wait until the water boils, add sugar, salt and vinegar.
5. Pour the marinade into the plums. Let it brew for 30 minutes, pour the marinade into the pan.
6. Boil again, pour in the fruits, and cover with sterile lids.

Pickled plums like olives: recipe and cooking secret

• 2 kg of dense plums;
• 500 gr. Sahara;
• 80 gr. salt;
• 60 ml 9% acetic acid;
• 80 ml vegetable oil;
• 24 clove buds;
• 12 laurel leaves;
• water.

1. Sterilize clean jars and pour boiling water over the lids.
2. We wash the plums and remove the stems.
3. We put 6 carnations and 2 laurels at the bottom of the jars, tightly load the plums on top.
4. Fill the jars with boiling water without spices. Let sit for about five minutes until the fruits soften and crack.
5. Pour water from the jars into a saucepan, add sugar, salt, and acetic acid. Let's boil.
6. Pour the prepared brine over the fruits, let it brew for 7 minutes, drain again and boil.
7. Before the 3rd filling, pour 25 ml of oil into all jars. Fill the jars and roll them up.
8. We remove the cooled jars into cool place.

To make salted plums even more like olives, instead of regular vinegar use balsamic and drizzle with extra virgin olive oil before serving.

Marinated tomatoes with plums: step-by-step recipe

• 3 kg plums;
• 2 bunches of parsley;
• 3 onions;
• 90 gr. salt;
• 3 kg tomato;
• horseradish leaves;
• 12 cloves of garlic;
• 260 gr. Sahara;
• 15 pcs. black peppercorns;
• 90 gr. 9% acetic acid.

The workpiece turns out unusual

1. Wash ripe, dense plums and tomatoes, tear off the tails, and make several punctures with forks in the area of ​​the stalk.
2. To the bottom clean cans add horseradish leaves, parsley, garlic cloves, bay and pepper.
3. We lay the fruits with sliced ​​onions in layers or in a chaotic order.
4. Pour boiling water into the jars and let stand for 20 minutes.
5. Pour water into a saucepan, add sugar, salt, and acidify with vinegar. We are waiting for it to boil.
6. Pour hot brine over the fruits and roll up the lids.

Wait for it to cool completely, put it in the cold.

Recipe for spicy pickled plums

• 1 kg of dense large plums;
• 1 l white vinegar wine;
• 1 kg of powdered sugar;
• 3 bunches of fresh thyme;
• 3 bunches of fresh rosemary;
• 8-12 pcs. laurel;
• 3 garlic heads;
• 2 tsp. black peppercorns;
• 20 gr. salt.

1. We wash the fruits in cold water, pierce each one through with a toothpick several times.
2. We wash and sterilize the jars.
3. Pour acetic acid into the pan, pour in the powder, stir well.
4. Add rosemary, thyme, bay, pepper and unpeeled garlic, divided into cloves, to the pan.
5. Place on a very low heat and leave to simmer for 2 hours, stirring occasionally.
6. Fill the prepared jars with fruit, evenly distribute the spices and herbs from the marinade, and fill with the marinade itself.

We roll up the jars with lids. Wait for it to cool completely and put it away for storage. After 14 days, the product is ready for use.

Well, from such a variety it is difficult to single out the best step-by-step recipe for pickling plums. But it is possible to seal just a few jars at a time, and when the time comes, through testing, choose what you like best. After all, there are so many people, so many tastes. Note: plum marinade is very good for marinating meat for baking in the oven or for barbecue. It turns out soft, juicy, with piquant plum notes, which you and your guests will definitely like.

Pickled plums: recipe for the winter, the best, Hungarian, without sterilization, like olives, at home, tomatoes, step by step with pictures, photos, videos

Pickled plums for the winter without sterilization

Cooking time: Not specified

– 1 kg blue plums,

– 1 liter ordinary water,

– 300 grams of granulated sugar,

– 3 peas of allspice,

– 150 grams table vinegar,

– 6-7 buds dried cloves,

– 1 tea. l. ground cinnamon.

In order to prepare pickled plums, I will need a marinade. I start preparing it with sugar syrup. I boil water and add sugar. I stir several times until the sugar melts completely.

I add it to the marinade spicy spices: sweet pea(a few peas) ground cinnamon and cloves. The spices are perfect for plums.

I boil the marinade, then remove it from the heat.

I rinse the plums with water and they are ready for rolling.

I immediately place the plums in sterilely washed jars. I fill the jars with plums to the top.

I'm pouring plums aromatic marinade and let it stand like this for 10-15 minutes. The plums will give juice and the marinade will begin to turn purple.

I drain the marinade from the jar and boil it again, since it has cooled down quite a bit. At this stage I pour vinegar into the marinade.

The second time I pour the hot marinade with vinegar over the plums.

I twist and roll up the lids on the jars. All that remains is to insulate the cans with a “fur coat”.

You will keep pickled plums with pits this way all winter and, in any case, open the delicious delicacy and treat everyone. Bon Appetite!

Pickled plums for the winter without sterilization with pits

Pickled plums for the winter

Pickled plums are an excellent side dish for meat; they turn the simplest dish into a restaurant delicacy. This fragrant dessert V best traditions oriental cuisine, and also spicy snack with vodka. In a word, a wonderful thing, I highly recommend preparing a couple of jars of marinated plums for the winter.

I bring to your attention a recipe for pickled plums without sterilization for the winter. For preparation, it is advisable to use the plum variety “Ugorka” (“Hungarian”), then you will get pickled plums like olives, or olives - smooth, shiny, tasty and aromatic. Please note that the fruits must be firm and unripe, otherwise they will not hold their shape and will burst and turn into plum puree.

Stone fruits need to be marinated for 3 days. But don’t be alarmed, your constant presence in the kitchen will not be required. Twice a day (morning and evening) just drain the marinade from the drain, bring it to a boil and pour it back. Only on the 3rd day can the fruits finally be rolled into turnkey jars.

The taste of pickled plums with cloves, cinnamon, star anise and bay leaf is incomparable! Juicy, soaked in sweet and sour syrup, with a tantalizing aroma - a fairy tale!

Cooking time: 30 minutes

Ingredients

• plum – 1 kg
• water – 200 ml
• 9% vinegar – 100 ml
• sugar – 300 g
• salt – 0.5 tsp.
• bay leaf – 2 pcs.
• star anise – 1 pc.
• cloves – 2 pcs.
• black pepper – 10 pcs.
• cinnamon – 1/2 stick

Pickled plums - the best recipe!

For canning, I select dense and elastic plums, and reject soft ones with a wormhole. I rinse and let dry. Then I prick each fruit with a fork in 1-2 places, deep, almost to the very bone. Transfer the plums to a bowl or enamel pan where they will be marinated. There is no need to remove the seeds. Take a fork with sharp teeth so that it does not tear, but pierces the skin.

Now the most important point- preparing the marinade. I measure out 200 ml of water and 100 ml of vinegar (table, 9%). I add sugar, salt and spices: bay leaf, cinnamon, star anise, cloves, black pepper. I put it on the fire, bring it to a boil and boil for 2-3 minutes.

I pour hot marinade over the plums. To prevent them from cracking, the marinade should not be boiling and not removed directly from the stove, but slightly cooled, but hot - 80-90 degrees. I shake the bowl lightly in a circular motion so that all the plums are submerged in hot marinade. Cover the bowl with a lid and leave it like this for 10-12 hours in a cool place (after cooling, you can transfer it to the refrigerator).

The next day I pour the marinade into a saucepan. Bring to a boil, simmer low heat 5 minutes and pour the hot marinade over the plum again. I leave it to marinate again for 10-12 hours.

In general, I repeat the procedure for 3 days, morning and evening. With each infusion, the plum will release more and more juice and color the syrup a beautiful ruby ​​color.

On the last, third day, I start rolling. To do this, I sterilize the jars and boil the lids. I put the pickled plums in jars. Please note that I removed all the spices except the bay leaf and peppercorns. The thing is that star anise, cinnamon and cloves have already given their taste and aroma to plums; if they are left, their presence will be too intrusive and strong. Fill the jars filled to the top with boiling (!) marinade to the very top and seal them hermetically with lids. I turn it upside down, wrap it up and leave it like that until it cools completely.

This makes approximately 1 liter of delicious pickled plums and a small portion “for testing”. I usually have marinade left over - this time half a cup was left unclaimed. Don't rush to pour it out. The marinade can be boiled until the sauce becomes thick and served with meat. Plum syrup is also great for pickling pears: add halves or quarters, and then cook in the same way as plums. If there is a lot of syrup left (the plums were juicy), then preserve it separately in sterile jars and leave it on the refrigerator shelf until winter to use for cooking meat, pouring over poultry when baking, and also for dressing salads.

Preservation should be stored in a dark and cool place for no more than 1 year, but, as a rule, delicacy supplies run out much faster. It is appropriate to serve plums in the same cases as olives. Try, for example, the combination with cheeses like Gorgonzola - divinely delicious! Bon appetit and successful culinary experiments!

From the editor: Two more recipes for pickled plums

Pickled plum “Snack”

Recipe instant cooking, very tasty and light. This pickled plum is irreplaceable if a meeting of guests has already been scheduled and time is short.

Ingredients and preparation:

• Ugorka plums 1/2 kg
• olive oil 100 g
• wine vinegar 3 tsp.
• Provençal herbs 1 tbsp. l.
• allspice 4 peas
• Ground black and red pepper to taste
• mustard seeds 1 tbsp. l.
• coriander seeds 1 tsp.
• 3 sprigs parsley
• 2 sprigs cilantro
• salt a pinch

1. Remove the seeds from the washed plums and cut them into 4 parts.
2. Grind the spices and add olive oil.
3. Place the plums in a container that we will put in the refrigerator, add oil and spices, and stir so that the flavors and aromas are distributed evenly.
4. Fill with finely chopped herbs, close and put in the refrigerator for a day. The next day we try and treat.

Pickled plums with garlic

You can pickle plums by placing garlic and spices on the bottom of the jar, or you can make it even more interesting - stuff each plum with garlic. The amount of spices is arbitrary - add to your taste. The same goes for salt and sugar.

Ingredients and preparation:

• plum 2 kg
• garlic 1-2 heads
• bay leaf 4 pcs.
• red hot pepper 1/4 pod
• cloves 8 pcs.
• allspice 8 pcs.

For the marinade (per 1 liter of water):

• vinegar 6% 75 ml
• salt 1 tsp.
• sugar 100-150 g

1. We prepare the jars. At the bottom of each we distribute garlic cloves, bay leaves, cloves and other spices. Place plums on top, pierced in several places with a toothpick, trying to be as tight as possible.
2. Pour boiling water over the plums, cover with lids, let cool for about 15 minutes, drain the water from the jars into a saucepan and bring to a boil. Pour boiling water from the pan over the plums in the jars again, cool again and boil. We repeat again. For the third time, prepare the marinade from the drained water.
3. Fill the jars with boiling marinade, immediately roll them up, turn them over and wrap them in a warm cloth.

P.S. If you want to stuff plums with garlic, make cuts in the plum on one side, remove the seeds and replace them with several slices of garlic. Everything else is according to the scheme.

Pickled plums for the winter - recipes, Magic

You can prepare plums for the winter in different ways and pamper your loved ones with sweet treats in the form of jam or compotes or please them with original savory snacks- sauce or pickled fruit. Any preservation is a worthy variety to the assortment of jars with supplies in the pantry.

What to cook from plums for the winter - recipes

Plum preparations for the winter that can be prepared not only in a sweet version. A variety of recipes will allow you to get rid of surplus harvest by creating unusual, sometimes spicy or salty snacks.

1. Canned plums for the winter in the form of jam or simple compote, as a rule, do not require additional sterilization, so cooking will take a minimum of time.
2. Any variety of plum goes well with other fruits, so you can combine them and create your own original variations of the preparation.
3. Even without cooking, plums can be stored all winter; it is important not to neglect adding sugar, as it acts as the main preservative in the preparation.
4. Plum dishes for the winter, the recipes of which involve twisting with pits, do not last long. Present in the kernels large number hydrocyanic acid, because within six months the preservation will become unfit for consumption.

Plum jam - a recipe for the winter

Prepare plum jam for the winter there are several ways. The ideal mass would be one containing small pieces. Fruits are rich in pectin, so it is not necessary to add gelling ingredients; the jam will reach desired consistency during storage. Jam made from yellow or white honey plum is delicious.

Ingredients:

• plums - 5 kg;
• lemon - 2 pcs.;
• sugar - 4 kg.

Preparation

1. Wash the plums, separate from the pits, cut into 4-6 pieces.
2. Add sugar and leave for 2-3 hours.
3. Cut the lemons into cubes and add to the plums.
4. Cook until boiling, skimming off all the foam.
5. Simmer over low heat for 20 minutes, pour into jars and seal.

Compote of plums and apples for the winter

A simple plum compote for the winter can be supplemented with different seasonal fruits, apples or pears are ideal. The drink is prepared without additional sterilization and stored for more than a year, provided that the plums are pitted. Use better fruit blue, sour varieties. Quantity specified ingredients designed to fill 1 3 liter jar.

Ingredients:

• plums - 500 g;
• apples - 2 pcs.;
• sugar - ½ tbsp.;
• water - 2.5 l.

Preparation

1. Wash and peel the plums, cut the apples, removing the seed box.
2. Immerse the fruit in a sterilized jar, pour boiling water over it, cover, and leave for 20 minutes.
3. Pour the broth into a saucepan, add sugar, boil for 5 minutes.
4. Fill the jar with syrup and seal.

How to prepare tkemali from plums for the winter?

Extraordinarily delicious Georgian adjika from plums for the winter - tkemali. To make the sauce, they use the plum variety of the same name, but if none are found, other sour fruits will do - unripe Hungarian plums, sloe. The main ingredients are ombalo spices, which can be replaced with dry peppermint.

Ingredients:

• plums - 5 kg;
• water - 500 ml;
• hot pepper- 3 pods;
• garlic - 4 heads;
• salt - 1.5 tbsp. l.;
• sugar - ½ tbsp.;
• Utskho-suneli, dried dill and mint, ground coriander - 1.5 tbsp. l.

Preparation

1. Wash the plums, place in a large bowl, and fill with water.
2. Cook until the skin separates and the plums are soft.
3. Rub the fruit through a sieve.
4. Add salt, sugar, dry spices, pureed pepper and garlic.
5. Boil the mixture for another half hour.
6. Pour into jars and seal.

Plum in its own juice for the winter

Preserving plums for the winter in this way will not require much time and patience. Prepare a large container for sterilization that can hold at least 3 0.5 liter jars. Whether to remove the seeds or not is at the discretion of the cook; during the pasteurization process, the contents of the containers will decrease in volume, but there is no need to add plums.

Ingredients:

• plums

Preparation

1. Wash the plums and fill the jars with them.
2. Cover the bottom of a large pan with a towel, place the preparations, fill with water up to the “shoulders” of the jars.
3. As the fruit boils, it will release juice. The contents of the jars should boil for 5-8 minutes.
4. The plums are sealed in juice for the winter and put under a blanket to cool slowly.

Pickled plums with garlic for the winter - recipe

Extraordinary spicy preparation- stuffed plums with garlic for the winter. Original taste lovers will definitely like this kind of preservation unusual combinations in food. The appetizer can be served with strong drinks, or filled with fruit in salads or main courses. It is better to roll up the preserves in small 0.5 liter jars.

Ingredients:

• plums - 400 g;
• water - 300 ml;
• garlic - 3 cloves;
• bay leaf - 3 leaves;
• cloves - 3 buds;
• vinegar - 50 ml;
• sugar - 60 g;
• salt - 1 tsp;
• peppercorns and allspice - 5 pcs.

Preparation

1. Wash the plums, remove the seeds without damaging the integrity of the plum.
2. Peel the garlic, wash and dry.
3. Place 1 clove of garlic into each plum.
4. Place bay leaves, peppers and cloves in sterilized jars.
5. Fill with stuffed plums.
6. Combine water, salt, sugar, vinegar in a saucepan and boil.
7. Pour the hot marinade into the jars, cover, and leave for 10 minutes.
8. Drain the marinade, boil, pour in the plums again, seal for the winter, and put in a warm place to cool.

Plum juice for the winter

It turns out delicious canned juice from plum for the winter. To save space and use fewer cans, a minimal amount of water is used during the cooking process. The drink turns out to be very concentrated, so it can be confidently diluted with water when serving.

Ingredients:

• plums - 5 kg;
• water - 2 l;
• sugar - 2 kg.

Preparation

1. Wash the plums, remove the pits, and pass through a juicer.
2. Add sugar and water.
3. Cook over medium heat, letting the juice simmer for 25 minutes.
4. Pour into sterilized containers and seal.

Chocolate covered plums for the winter - recipe

An unusual treat that will be appreciated by the younger audience of eaters - canned plums in chocolate for the winter. The process of making delicacies is no different from creating thick jam, but add dark chocolate pieces during cooking. You should not skimp when choosing chocolate; it must be bitter and of high quality, the final result depends on this.

Ingredients:

• plums - 1 kg;
• chocolate - 100 g;
• sugar - 800 g.

Preparation

1. Wash the plums, separate the seeds, and grind the pulp through a meat grinder.
2. Put the puree on low heat, add sugar, simmer, removing the foam.
3. Cook for 15 minutes.
4. Add the broken chocolate and wait until it melts completely.
5. Pour into a sterilized container and seal.

Pitted plum jelly for the winter

It turns out incredibly tasty canned jelly from plums for the winter. You can achieve the desired consistency by adding gelatin, pectin or gelatin. You can taste and evaluate the quality of the preparation the very next day, but during storage the delicacy will become thicker and more jelly-like. To ensure that the jelly turns out transparent, you must not neglect to remove the foam during cooking.

Ingredients:

• yellow plums - 1 kg;
• sugar - 600 g;
• gelatin - 50 g.

Preparation

1. Pour gelatin over ½ tbsp. warm water.
2. Wash the plums, remove the seeds, rub the pulp through a sieve.
3. Add sugar and let it cook.
4. Boil for 10 minutes, removing foam.
5. Set aside, after 5 minutes add the swollen gelatin, stir.
6. Let it cook until it reaches the boiling point (do not boil!), then immediately remove from heat.
7. Pour into jars and seal.

How to freeze plums for the winter in the freezer

The easiest and most hassle-free way to save everything valuable properties And taste qualities fruit - freezing plums for the winter. As a rule, halves are prepared, but if the plums turn out to be too large, they are cut into 4-6 parts. In winter, they are used to make compotes, sauces, preserves, decorate or fill homemade baked goods.

Ingredients:

• plums

Preparation

1. Wash the fruits and dry well.
2. Remove the pit and cut in half if necessary.
3. Place in one layer on a tray and place in the freezer.
4. When the workpiece has hardened, distribute it portionwise into suitable containers and store it in the freezer.

Dried plums in the oven for the winter

Prepare dried plums for the winter there are two ways. A piquant spicy version is described below, but using this technique you can also make sweet preparation, soaking the fruit in sweet syrup and under pressure for 4 hours. Both spicy and sweet preparations are stored in glass containers, hermetically sealed.

Ingredients:

• plums - 2 kg;
• rosemary - 3 sprigs;
• dry thyme and basil - 2 tsp;
• honey - 50 g;
• garlic - 8 cloves;
• sea ​​salt;
• quality olive oil - 150 ml.

Preparation

1. Wash the plums, dry them, remove the pits.
2. Place the halves on a baking sheet lined with foil.
3. Sprinkle with salt.
4. Mix honey with 50 ml of oil, pour over the plums.
5. Chop fresh rosemary with a knife, mix with dry herbs, sprinkle on top of the plums.
6. Place in the oven, preheated to 110 degrees, close not all the way, leaving the door slightly open.
7. Dry the plums for 3 to 5 hours.
8. Transfer to a sterilized container, alternating layers of plums with garlic slices and herbs.
9. Heat the olive oil (do not boil!) and pour it into the jars.
10. Seal the plums for the winter and put them in the refrigerator for storage.

Plum pureed with sugar for the winter

Canned plums with sugar can be stored for the winter without cooking cold season and does not deteriorate, thanks to the sugar layer, which clogs the workpiece and allows oxygen to enter the jar. It is also important not to quickly distribute the puree into the container until the sugar crystals have melted. Plums prepared in this way retain their valuable properties and will become excellent treat for tea or an excellent filling for a quick pie.

Ingredients:

• plums - 1 kg;
• sugar - 1.2 kg.

Preparation

1. Wash the plums, dry them, remove the seeds, and beat with a blender.
2. Pass through a sieve, discarding any remaining peel.
3. Add sugar and mix.
4. Fill the jar without filling 2-3 cm to the edge.
5. Fill the remaining space with sugar and seal immediately.
6. Store exclusively in the refrigerator.

Fruits and berries

Description

Ingredients

Steps

Prepare first required quantity drains that you are going to close for the winter. They must be washed thoroughly and soak in cold water for half an hour so that they remain elastic even after canning. Be sure to rinse the fruits thoroughly in water and sift out any excess debris and leaves!



The washed plums can be left on a towel to dry a little, and then folded in three liter jars. Do not try to compact the fruit too tightly to avoid crushing it. Let them lie freely, but do not reach the very neck of the jar.



Boil water in a saucepan, let it boil for a few minutes, then pour it over the jars of plums for ten to fifteen minutes. Cover them with lids, but do not roll them up yet, and wait until the plums are infused.



In order to drain the water, you need to find a special lid with holes that can be used to drain the water from the jars without getting burned or allowing the drains to fall out.



Then prepare the remaining ingredients viz. citric acid and sugar. For one three liter jar you will need 2.5 cups of sugar and a packet of citric acid.



Place all the bulk ingredients in a jar with plums, and then begin to boil the portion of water that was previously drained from the jar, with which you will subsequently pour your canning.



While the water is boiling, the lids should be sterilized. To do this, boil another portion of water in a small saucepan, lower the lids into it and remove after two minutes.



Pour boiling water into the bottles with plums, after which you can begin to roll up their lids. After this, it will be necessary to turn the jars upside down, cover with a warm blanket and let stand until cool, after which the canned delicious plums for the winter will be ready for use.



Bon appetit!

Plums are preserved in sweet syrup, in own juice and are made in the form of preparations for pies. In addition, plums are pickled. If canned plums turn out sweet or with natural taste, then the pickled plums will turn out spicy with pleasant taste marinade

Canned plums in their own juice.

To prepare, select the ripened fruits, place them in a saucepan, pour in 0.5 cups of water per kilogram of fruits and add 1 cup of sugar, cover with a lid. Simmer over low heat until the plum is well heated and releases juice, about 20-30 minutes. Then place the well-warmed plums in prepared jars and quickly pour hot syrup from the pan. Immediately seal the jars with lids and turn them over. Cover with a warm blanket and leave until completely cool.

Plum canned with pears.

Wash the plum and prick each fruit in 3-4 places. Peel the ripe pears and cut into neat slices. Place one clove at the bottom of the jar for seasoning. Place plums and pears in layers in a jar. Pour boiling syrup (400g sugar per liter of water). Sterilize 0.7 liter jars for 15 minutes and seal. Turn over until cool.

Pickled plum.

For pickling, you need to select small or medium-sized fruits. Place the fruits in boiling water for one minute and quickly cool with water. Prick the fruits with a stick and put them in jars. Prepare the marinade and pour it into the jars. Sterilize liter jars of plums for 20 minutes and seal. For the marinade, take per liter of water: 600g sugar, 150ml table vinegar, spices to taste. Among the spices for the marinade, we recommend using: bay leaf, cloves, peppercorns.

Canned plums for pies.

For plum pie plums can be prepared whole or in halves. Take hard plums and place them in boiling water for 4 minutes; this will prevent the skin from becoming covered with a fine network of cracks. Then rinse quickly cold water. Place the fruits tightly in a jar and fill with clean boiling water without sugar. Sterilize filled jars for 0.7 liter and liter jars for 10 minutes and seal.

Pickled plums with red currants.

Wash the plums and chop them in several places; do not remove the red currants from the tassels, just wash them. Place the fruits in jars, alternating plums with red currant tassels. Prepare marinade for 1 kg of plums, 1 glass of water, 1 glass of sugar, 50 ml of red currant juice, 1 tablespoon of vinegar, spices to taste. Fill the jars with marinade and sterilize liter and 0.7 liter jars for 10 minutes. Cork.

Canning plums in halves.

This preparation for the winter can be made for plum pies. Cut strong but sweet plums into halves and remove pits. Place the plum halves tightly in prepared jars, skin side up. Pour boiling water without sugar. Sterilize and seal.

Plum, canned without sterilization.

This way you can prepare plums and aromatic plum infusion. Wash the fruits, you can leave them whole, or you can cut them into halves. Fill the jars one third full. Boil the filling based on a glass of sugar per liter of water. Pour hot pouring over the plums in the jars. Cover with a napkin and let stand for 5 minutes, then drain the syrup and boil again. Then pour it back into the jars to the brim so that it even overflows. Immediately seal the jars with the prepared lids, turn them over, placing the jars on the lid. Wrap until cool.

Pickled plum. You can preserve plums by soaking them, thereby obtaining natural product without heat treatment. Hungarian plums are suitable for soaking. Wash the fruits. Place washed cherry, currant and then plum leaves on the bottom of the container. Place a layer of leaves on top and cover with a cloth.

Prepare the filling for 10 kg of plums: sugar 150g, salt 80g, water 5 liters, honey 400g, bay leaf and other spices to taste.

Lightly press the plums with a weight so that they do not float, and fill with the solution. Keep the plums at a temperature of 15-17 degrees for several days, then put them in a cooler place. Pickled plums are ready in 25-30 days. At a temperature of 4-6 degrees, they can be stored for up to 4 months.

The season for harvesting plums for the winter has arrived. Canned plums- aromatic, tasty preparation. From plums you can make compotes, preserves, jam, marmalade and even hot sauce.

Let's take a closer look:recipes for preserving plums for the winter- plum compote, plum jam in halves, plums in their own juice, plum jam, spicy plum sauce for the winter.

Plum jam halves- sweet and tasty. The plums turn out like marmalades. These ingredients will make 2 half-liter jars of plum jam.

Ingredients: plum 1 kg, sugar 1 kg, water 0.5 cups.

Cooking recipe

Wash the plums well, remove the pits, cutting them in the middle with a knife.

Boil the syrup - dissolve sugar in 0.5 cups of water, bring to a boil. Cook for 2-3 minutes, stirring constantly. Pour hot syrup over plums. Bring the plums in syrup to a boil, cook for 2-3 minutes.

Cool the jam and repeat the procedure 2 times. IN last time cook jam for 10 minutes.

Prepare jars and lids - wash and sterilize.

When ready, pour hot into jars and roll up the lids.

Plum jam halves ready, enjoy your tea in winter!

Plum confiture

Let's prepare confiture - a type of jam that has the consistency of jelly. From this amount of ingredients you will get 1 liter of plum confiture.

Ingredients: plum 1 kg, sugar 300 g, water 0.5 cups.

Cooking recipe

For cooking, ripe and even overripe fruits are needed. Wash the plums in water, remove the pits by cutting them down the middle with a knife.

Place the pan with plums on the fire, add water, bring to a boil, stir while doing so.

Cook the plums over low heat for 50 minutes, stirring occasionally.

Grind the plums using a blender, or rub through a sieve. Add sugar to the resulting mass. Cook the confiture over low heat for 40 minutes, stirring.

Ready confiture pour into prepared jars and roll up the lids. Can be sealed airtight and refrigerated.

Plum in its own juice

The process of preparing plums in their own juice is long, but you will waste a little of your time. Cooking plums according to this recipe takes only 5 minutes.

Ingredients: plum 1.5 kg, sugar 1 kg.

Cooking recipe

Wash the plums thoroughly in cold water. Remove the seeds and remove the tails.

Place the plums in a container and sprinkle with sugar, stir. Leave the plums in this state overnight, or 6-10 hours. During this time, the plums will release juice.

Prepare jars and lids - wash and sterilize.

Place the pan with plums on the fire, and after boiling, cook for 5 minutes over low heat. Remove the plums from the heat and immediately pour into jars and roll up the lids.

Plums in their own juice are ready for the winter. Enjoy your tea!

Plum in syrup for the winter

Harvesting plums summer time will allow you to enjoy fruits in winter. Simple preparation for the winter - whole plum in sugar syrup. Delicious and juicy plum it turns out.

Ingredients: plum 350 g, sugar 75 g, water 280 ml.

Cooking recipe

Remove the stems and wash the plums in cold water. Dip the plums with a towel, thereby drying the plums.

Sterilize jars and lids. Place the plums tightly in the jars. Fill the jars with plums with boiling water, cover with a lid and let stand for 7 minutes.

We drain the water and measure the quantity. Add sugar and put on fire. Once it boils, cook for 2-3 minutes until the sugar is completely dissolved.

Pour sugar syrup over the plums in jars and roll up the lids.

Turn the jars upside down and cover with a blanket, leave until completely cool.

Whole plum in syrupready!

Plum jam

A simple recipe for making plum jam for the winter. Jam is a ready-made delicious dessert and a great way to prepare plums for the winter.

Ingredients: plum 1 kg, sugar 750 g.

Cooking recipe

Wash the plums and remove the pits. Place the plums in boiling water and boil for 5 minutes (or blanch with steam).

Prepare jars and lids - wash and sterilize.

Grind the plums using a blender or rub through a sieve (removing the skins).

Place the plum puree in a non-stick pan, add sugar, stir and cook after boiling for 40-50 minutes over low heat.

When ready, pour into jars and roll up the lids. Bon appetit!

Spicy plum sauce for the winter

The piquant plum sauce is spicy and spicy and goes well with meat, fish, and vegetables. Spicy plum sauce improves the taste of the dish.

Ingredients: plum 1 kg, sugar 2 tbsp. l., sweet pepper 2 pcs., onion 3 pcs., garlic 1 head, hot pepper 1 pc., vegetable oil 2 tbsp. l., tomato paste 2 tbsp. l., salt ½ tsp., fresh parsley 3 sprigs.

Cooking recipe

Wash the plums in cold water, remove the seeds, cut each plum into 4 parts.

Clear sweet pepper from seeds and cut large pieces. Finely chop the greens.

Peel the onion and chop coarsely. Peel the garlic and cut into pieces if the cloves are large.

Cut the hot pepper in half.

Pass all prepared products through a meat grinder or grind using a blender.

Pour the crushed products into a saucepan, add salt, sugar, tomato paste, vegetable oil. Mix and put on fire.

When the mixture boils, taste it; if there are not enough spices, add.

Then cook over low heat for 30 minutes, stirring occasionally. 10 minutes before the end of cooking, add the greens.

Pour ready spicy plum sauce into the jars and roll up the lids.

Bon appetit in winter!

Video – Plum snack recipe