Harvesting plums in own juice for the winter has long won the love of lovers of conservation. This is due to several reasons. Firstly, during the conservation process, the plum retains its useful properties, as it undergoes minimal heat treatment. Secondly, such yummy also requires much less sugar (or without it at all) than jam or plum jam. And this is important for a healthy diet.
“Tasty doesn’t mean healthy!” Familiar phrase? But the wise owl Sovunya from the cartoon about Smeshariki is wrong this time - plum preparations are not only tasty, but also have a positive effect on the body. Plum has the properties of a mild laxative and is therefore recommended for use by people suffering from stool disorders. In addition, this fruit is recommended for rheumatism, gout, atherosclerosis and kidney problems.
So, how do you make healthy yummy? You can start with classic version for the sweet tooth and prepare a plum with sugar. Below are several recipes for plums in their own juice for the winter.
Plum slices for sweet tooth
All that is needed for harvesting is fruit, sugar and, of course, jars for seaming. Banks pre-prepare - sterilize. The amount of fruit depends on the capacity of the container, and sugar - how much is needed to properly cover the fruits.
Ingredients for 1 half liter jar:
- plum - up to 600 g;
- sugar - approximately 300 g.
Cooking technology:
Plum in juice for exotic lovers
This recipe for rolling plums in its own juice has its own zest, as it has an additional flavor note - spicy cloves.
Ingredients:
- plums;
- sugar;
- carnation at the rate of 1 pc. to the bank.
Cooking technology:
- Put the pre-peeled plum (halves) into sterilized containers with a volume of half a liter.
- Make syrup from water and sugar - the amount of sugar depends on the tastes of the "eaters", and pour jars with it.
If the fruits are simply poured with water without sugar, then such a plum can be consumed even by people with diabetes.
- Add one clove bud to each jar.
- Put to sterilize for 10 minutes.
- Banks close, turn over.
Plum in juice for "hurry"
The first two recipes require you to devote a little time to the seaming process, but if it is suddenly completely small, and you really want to pamper your family with cream in winter, there are more quick ways preserving plums in their own juice for the winter.
Ingredients:
- plum;
- sugar - half a glass (for taste).
Cooking technology:
- Put the plum halves in a saucepan or cauldron, add half a glass of sugar and put on fire.
- After the juice is released from the fruit, arrange them in glass containers (0.5 l) and add the juice.
- Filled jars are pasteurized for 15 minutes.
- Roll up and wrap until cool.
Canned plums without sugar
Rolling plums in their own juice for the winter without the use of sugar will also not take much time. As mentioned above, such plums can be consumed even by people who, due to a chronic illness, are not recommended for sweets, or by ladies on a diet - who “really want to, but can’t.”
Plums in their own juice without sugar can be rolled up in two ways. Rolling a natural plum in the first way, you will need plums and ... plums for cooking. And nothing else - no sugar, no water. The recipe is 100% natural! The second way to preserve blanched plums in their own juice, in general, is also simple - but in addition to plums, you will also need water for pouring.
Plum natural
Ingredients: plums.
Production technology:
blanched plum
Ingredients: plums.
Production technology:
Sterilization time for half-liter containers - 10 minutes, liter - 15 minutes, three-liter - 25 minutes.
Sunshine in a jar - yellow plum
In addition to the blue fruits familiar to everyone, yellow plums are also rolled up in their own juice for the winter. They are extremely tasty and odorous, and also look great in a jar! And if you experiment with the addition of various spices, then you won’t tear yourself away from such a dessert.
To keep the yellow plum intact after seaming, it is better to choose hard fruits.
Ingredients:
- 500 g yellow plums;
- 500 g of sugar;
- vanillin.
The cooking technology is as follows:
Sunset masterpiece - prunes in their own juice
Prunes canned in their own juice are good to use in the filling for making rolls and pies, and from syrup diluted with water, you get delicious compote. There are also many recipes for making prunes in their own juice for the winter, one of the most popular and simple ones is provided below.
Ingredients:
- 1 kg prunes;
- 500 g sugar.
Cooking technology:
If Mother Nature has generously endowed you with a harvest of plums, you are here. You can prepare plums for the winter with many of the most different ways both familiar and unusual.
Blue, red, yellow and black plums for the winter are just perfect for marmalade and jams, and plum compotes are especially rich and tasty. Plum skins contain quite a lot of pectin, which is why jam and jam from plums come out so thick, and sauces do not require additional thickeners.
Plum jam
Ingredients:
1 kg blue plums
1 kg sugar (if plums are sour, add more)
1 sachet of vanilla sugar
½ tsp cinnamon,
3 art. l. honey.
Cooking:
Sort 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 it boil for a couple more minutes and turn off the heat. Put the jam in sterilized jars, roll up with boiled lids, let cool and store in a cool place.
Have you tried chocolate plum jam? Do not spare cocoa, and you will get a universal preparation: at least spread it on bread, at least put it in the filling.
Ingredients:
1 kg of yellow plums,
1.5 kg of sugar,
1 st. water.
Cooking:
To prepare this jam, select ripe, but not overripe plums, with an easily detached stone. Wash them thoroughly, scald with boiling water and cut into halves. Remove the bone with a sharp knife. Add sugar to water and put on fire. Stirring, cook sugar syrup. Gradually, carefully transfer the plum halves into it (you need them to be completely covered with syrup). Stir 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. Pour hot jam into pre-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 (but this is not for everyone).
Plums in sweet syrup
Ingredients:
blue plums (quantity - at your discretion).
For syrup:
for 1 liter of water - 200 g of sugar.
Cooking:
Carefully remove the pits from the ripe plums. Place the halves in small jars up to the top, without tamping, and pour boiling syrup made from water and sugar. Place jars with plums filled with syrup in a saucepan filled with boiling water and sterilize for 20-30 minutes. Make sure that water does not get into the jars during 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 emphasize 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 in half and remove pits. Put the plums in jars cut side down, cover with lids and sterilize: 0.5 l - 25 minutes, 1 l - 40 minutes, then roll up. When the jars are cool, store them in a dark, cool place.
plum compote
Ingredients:
1 kg plums.
For syrup:
for 1 liter of water - 1 stack. Sahara.
Cooking:
Prepare sour, slightly unripe plums for making compote. Rinse them, dry them, cut them in half, remove the bones. If you want the plums to be whole in the compote, then first prick each with a toothpick. Fill sterilized jars with plums, pour boiling water over them and leave for 20 minutes. Then drain the water, add sugar to it at the rate of 1 cup of sugar per 1 liter of water. Boil the syrup and pour over the plums. Immediately roll up the jars with lids, turn upside down and leave to cool completely. Store in a cool place.
Ingredients:
1 kg ripe plums
1 kg of sugar.
Cooking:
Wash the plums, remove the pit. Then pass them through a meat grinder. Mix the resulting mass with sugar in a container for cooking jam. Cook the jam over low heat, stirring and removing the foam. Arrange the finished hot jam in sterilized jars and roll up the lids prepared in advance.
Plums marinated with lemon juice
Ingredients:
1 kg plums.
For marinade:
4 tbsp. l. salt,
1.5 stack. Sahara,
½ stack apple cider vinegar,
½ stack lemon juice
¼ tsp cinnamon.
Cooking:
Wash the plums, pierce in several places with a toothpick. In a saucepan, combine vinegar, sugar, salt, lemon juice, cinnamon, bring to a boil and cook for a few minutes. Then remove from heat and cool slightly. Put the plums in the marinade and leave for 3-4 hours. After that, remove them from the marinade, place them in sterilized jars, and bring the marinade to a boil and pour over the plums. Roll up jars with sterilized lids and store in a cool place.
chocolate jam
Ingredients:
1 kg plums,
2-3 tbsp cocoa powder
100 g butter,
900 g sugar (or more)
1 sachet of vanilla sugar
50 g walnuts.
Cooking:
Peel the plums from the stones, cut and pour 600 g of sugar. Leave overnight. In the morning, add the remaining sugar and put on fire. If plums are sour, use more sugar. Heat the plums with sugar until it is completely dissolved, add butter and cocoa powder. Cocoa powder is best pre-dissolved in a small amount of syrup or mixed with softened butter. Simmer over low heat for about an hour, stirring occasionally. 5 minutes before the end of cooking, add walnuts and vanilla sugar, mix, boil a little and arrange in sterile jars. Roll up.
These are not only sweets, but also wonderful additions to meat dishes. If you have never cooked ketchup or adjika from plums, now is the time to try it.
plum ketchup
Ingredients:
2 kg plums,
2 kg of tomatoes,
300 g onion
200 g sugar
1.5 st. l. salt,
1 tsp red hot ground pepper,
2 bay leaves,
4 cloves,
2 tbsp. l. 9% vinegar,
100 g of garlic.
Cooking:
Wash the plums thoroughly, remove the pits and mince with the tomatoes and onions. Boil 1.5 hours. Then add salt, sugar, pepper, bay leaf, cloves, pressed garlic and vinegar. Cook for another 20-30 minutes. Pour hot ketchup into sterilized jars and roll up.
Ingredients:
10 kg plums,
600 g of garlic,
6 pods of hot pepper,
1 tsp ground cinnamon,
4 cloves,
sugar and salt - to taste.
Cooking:
Wash the plums, remove the pits. Free the hot pepper from the seeds and pass through the meat grinder together with the garlic. Add cloves and cinnamon, add sugar and salt to taste, stir and cook for 30 minutes. Refrigerate, transfer to sterilized jars or glass bottles with screw caps and store in a cool place.
Sauce "Tkemali"
Ingredients:
1 kg tkemali plums,
50 ml of water
1 head of garlic
2 tbsp. l. dried dill,
3 tsp cilantro greens,
1.5 tsp red ground pepper,
2 tsp dried mint.
Cooking:
Wash the plums thoroughly, cut them in half, put them in an enamel bowl, pour in water and simmer until the peel comes off. Then separate the bones, drain the clear juice separately, mash the mass into a puree and cook again, stirring constantly with a wooden spoon, until sour cream is thick, adding a little drained juice. Then add all the powdered spices to the thick mass, salt and heat for 10 minutes. Pour the sauce into pre-prepared sterilized jars, pour over each 1 tbsp. l. vegetable oil and seal tightly.
Clear space for your new blanks! Plums for the winter will take their rightful place on your shelves.
Good luck preparing!
Larisa Shuftaykina
It is generally accepted that plums are ideal for dessert, and only sweets can be prepared from them. However, plums make excellent sour, savory, sharp blanks for sauces, especially if you store fruit for the winter. You can preserve plums in the form of compotes, pickled snacks, classic tkemali. A simple recipe for home-made wine will surprise even experienced chefs.
Plum blanks
When the trees are bursting with dark blue fruits, and shops, markets and supermarkets offer dozens of varieties of plums, from yellow to blue-black, it's time to think about harvesting for the future.
fragrant, sweet plum- a find for canning. The fruit is quite juicy, elastic and contains acids that ensure the safety of the workpieces during a long cold period.
Advice. If you plan to cook compote, then it is better to buy plums ripe, fleshy, with a small bone. For tkemali, sour varieties of plums are suitable. The fruits may be greenish and vary in size. Fruits of the worst quality will remain for jams, marmalade, plum marmalade.
In addition to pies, fruit drinks, juices, fruit soups, marmalades and marshmallows for seasonal use, plums can be used to create real culinary masterpieces for use in winter frosts. We offer a rating simple recipes blue fruit blanks.
Plum compote for the winter with seeds
Before starting plum conservation work, you need to decide what your family prefers. Do you quickly drink compote, and the fruits themselves go into the wastebasket? Or are plums also eaten with pleasure? The list of recipes is headed by the method of making fruit compote with stones. Such a drink is suitable for lovers of whole, juicy plums in compote.
Advice. You may want to calculate the proportion of water and sugar yourself. For sweet compote for 1 jar, you need to use about 2 tbsp. Sahara. If you plan an unsweetened drink, then you can put on 3 liters. water 1 tbsp. Sahara. From 1 kg. plums on average is 4-5 liters. compote.
To get started, you need to stock up on the following products:
- 1 kg. drain;
- 2.5 st. Sahara;
- 8 l. water.
Cooking steps:
- Sort blue fruits, peel cuttings, rinse well under running water.
- After preparation and sterilization of jars with a capacity of 3 liters. you can put plums in them. They should take up about half the capacity.
- Pour boiling water over all jars and wait 15 minutes. Then drain the water back into the pot.
- It's time to cook the sugar syrup. To do this, add sugar to our boiling water.
- When the sugar dissolves, pour the liquid over the fruit again. This time they can be rolled up with lids and, after cooling, put into storage.
Preparation of compote from pitted plums
If plum compote is brewed from pitted fruits, then the drink is saturated. Preserving such a compote is not long, most of the time will be spent on preparing plums.
For compote, plums are divided into two halves, the stones are removed
Ingredients:
- 1 kg. large, slightly firm plums.
- sugar at the rate of 2 tbsp. l. per 1 liter water.
- 6 l. water.
How to cook:
- Wash the fruit and remove the seeds from them.
- Prepare and sterilize jars.
- Put halves of appetizing fruit in each jar up to half.
- Sprinkle plums with sugar. For a 3L jar. - 1 tbsp., for a 1 liter jar. - 2 tbsp. l.
- Pour boiling water into jars directly from the fire. Cover with metal lids, and wrap for 10-15 minutes. Now you can roll up the lids and, after cooling, put the jars in the cellar or in any other room for storage.
Pickled plum - a feast of taste
Spicy, savory pickled plums go well with meat, game and other second courses. The peculiarity of the recipe is that the plums are cooked in a “dry” marinade, and they release their juice. For cooking, the Hungarian variety or any other dense plums are better suited.
Advice. Fruits are pickled simply, but for a long time. For cooking, you need to find 15 minutes. morning and evening for 3-4 days. Plums are considered ready when they are shriveled and reduced.
Recipe Ingredients:
- 1 kg. plums - about 4 handfuls;
- 550 ml. vinegar;
- a pack of peppercorns;
- a lot of bay leaf (8 gr.) And cloves;
- 1700 gr. Sahara.
Cooking pickled plums is a rather long process, taking 3-4 days.
Walkthrough:
- Place clean plums in a large saucepan.
- Separately combine vinegar, sugar and all spices. Bring the mixture to a boil and quickly turn off.
- Pour plums with hot marinade and leave for 12 hours under a closed lid.
- Then pour the marinade, bring to a boil and pour it back for 12 hours. This step must be repeated 5-6 times in 3-4 days. Each time, the liquid will become more and more, because. plums will give juice.
- Before the last filling, you need to arrange the fruit in jars, fill them with liquid and roll up the lids.
Sour-spicy tkemali. Seasoning that can decorate any dish
The recipe for tkemali, a spice made from cherry plum or sour plum, was born in Georgia. It is there that every housewife does not leave the kitchen during the harvest season until she has prepared a dozen cans of sour seasoning for the winter. If you decide to cook this delicious sauce then you need to stock up on a lot of spices.
Sauce Ingredients:
- 3 kg. plums of the most sour varieties;
- 2 tbsp. water;
- 2 pods of dried hot red pepper;
- 250 gr. umbrellas of overripe dill;
- as much fresh mint;
- 300 gr. young cilantro;
- 4-5 garlic cloves;
- 1-2 tbsp. l. Sahara.
- salt.
Method for making sauce from Western Georgia:
- Put the washed sour fruit in a cauldron and put to boil.
- As soon as the plum is cooked, drain the water, cool the mass and grind into a puree with a colander or sieve. Throw away the bones.
- Add all the spices to the sauce.
- Boil the mixture for 15 minutes.
- Grind herbs and garlic in a blender. It should only be dry hot peppers everything else is fresh.
- Add to the sauce and keep on fire for another 15 minutes.
- In a cold form, pour the seasoning into sterilized jars, drip a little on top sunflower oil and roll up with sterile lids.
Plum wine at home
Homemade plum wine has a fragrant bouquet and a pleasant taste. It can be served with meat dishes and desserts. The amount of sugar in a low alcohol drink can be adjusted during preparation.
Advice. During the fermentation of the drink, you should put the bottle or cylinder in a dark room with a temperature of 18 to 26 ° C.
To make wine, the pits are removed from the plums, and the pulp is crushed into a homogeneous mass.
Ingredients:
- 10 kg. drain;
- 1 l. water per 1 kg. pulp;
- 100-350 gr. sugar per 1 liter. plum juice.
Cooking steps:
- Dark varieties of plums are suitable for wine. From the fruit, you need to remove the seeds, then pour the plums into a homogeneous puree mass. Dilute with water in a ratio of 1:1 and leave for 2 days. Stir with a wooden spoon 2 p. in a day.
- After two days, when active fermentation begins, strain the mass and leave only plum juice.
- At this point, you need to add sugar. For a dry drink, 100 gr is enough. sugar, and for sweet - 350 gr. Sugar sand is better to pour in parts. First - half the required volume. Then 25% every 4-5 days.
- At the fermentation stage, the liquid must be in a large container, because. foam and carbon dioxide need a lot of space. Instead of a lid, you need to make a water seal. For example, a rubber glove with a puncture made by a needle.
- After 50 - 60 days, fermentation should be completed. In this case, a precipitate will appear and gas will cease to be released. Now it's time to remove the sediment by pouring the young wine into another container for maturation.
- Homemade plum drink should ripen in a cold room. When a precipitate forms, it is necessary to periodically separate the lighter part of the liquid from it.
Plum wine is prepared 3-6 months
Wanna cook plum compote for the winter or delicious jam? We will gladly tell you how to do it. Read our collection of recipes!
Plum for the winter: recipes
Dried fruits.Blanch 2 kg of plums in boiled water with the addition of soda. Do this for 20 seconds. Cool them under a stream of water, spread in a single layer on a baking sheet. For the first three to four hours, dry the plums at a temperature of 40 degrees. As soon as the skin is wrinkled, tear the drying, soak for another 4 hours in a warm room. After that, dry for 5 hours at 55 degrees. Again, take a break for a few hours. Dry the fruit for another 12 hours at 80 degrees.
Pickled plums for the winter
Wash jars and about 500 g of dense and ripe cream. Place 2 clove umbrellas, a small piece of cinnamon and a few peppercorns on the bottom of the containers, fill the jars with fruit. In 1.5 glass of water solution? cups of sugar, bring the filling to a boil, turn off, pour into containers up to the very neck. Leave the fruits for 15 minutes, carefully pour the solution back into the pan, bring to a boil again, turn off, add 2 tablespoons of vinegar, stir. Pour in the marinade and seal tightly.
How about you?
Cream soaked.
Pick up fruits of the Ugorka variety. Any container can be used. Prepare the filling: for 25 kg of fruit, take 10 liters of water, 520 g of sugar, 155 g of salt. If desired, add 30 g of mustard. Pour in a glass of malt or kvass. Add 255 g of flour diluted in 2.5 liters of water. Leaves of parsnips, mint, cherries, currants, use to obtain flavor. With their help, layer the fruits when laying in a container. Fill with liquid, cover with a napkin, put oppression. Hold the workpiece for a week at a temperature of 20 degrees, and after that, transfer it to a room with a temperature of 4 degrees. After a month, they can be eaten.
Plum tkemali for the winter
Thoroughly wash 3 kg of cream, put in a separate container, fill with water, which should only slightly cover them. Bring to a boil, boil until the fruits begin to boil. Wash the greens, cut, put in a blender. Put also coarsely chopped hot pepper and 5 cloves of garlic. Add a tablespoon of plum broth. Put the fruits in a colander, let the liquid drain. You don't need to pour it out. Grind the cream, separating the peel from the pulp. Put chopped greens, pepper, garlic. If winter plum sauce turned out to be too thick, dilute it with plum broth. Add salt and sugar to taste. Put on low heat, bring to a boil, boil for 10 minutes, stir. Arrange in sterilized jars, roll up, wrap with a blanket, leave overnight.
Plum and apricot jam.
For 2 kg of sugar, take 3.5 kg of cream and 1.5 kg of apricot. Free the fruits from the stone, cook with a small addition of water separately from each other so that they soften. Pass both masses through a meat grinder or wipe through a sieve. You can also puree in a blender. Cook the mixture with sugar until it thickens, stirring all the time. The fire must be weak so that the jam does not burn. Still hot, send to jars, twist. Jam can be stored in jars under nylon lids.
Candied fruit.
To prepare this delicacy, you will need plum jam. As soon as you cook it, take out the fruits, discard them in a colander or sieve. They will drip and dry out a bit. Place a piece of walnut and a piece of orange peel into each cream. Roll the prepared fruits in sugar, dry on a sieve, and then dry in the oven. Store covered in jars. Choose a dry and cool place for storage.
Plum confiture with lemon.
For this preparation, slightly bursting and overripe fruits are quite suitable. Such confiture can be used as an independent dish, or you can fill them with bagels, homemade pies. Grind plum halves with one lemon in a blender, transfer to a saucepan or bowl for cooking. Add 620 g of sugar, bring to a boil, reduce heat, cook for 20 minutes. Stir occasionally and skim off the foam. Prepare sterilized lids and jars. Before turning off, add a teaspoon of cinnamon, a tablespoon of cognac or rum, stir, pour the delicacy into jars. Seal tightly, invert until completely cooled.
Our excellent recipes bring you a lot of fun! You only need to follow all the instructions exactly. In this case, you will get the best blanks!
While fresh plums are still in stores, markets and cottages, it's time to cook something from them that will delight you in the kitchen on long winter evenings.
From plums, you can make various blanks that will allow you to get useful vitamins. The most simple blank- cut clean plums into halves, separate the stones and put them in freezer bags in the freezer.
A little bit about useful properties drain
Plums are useful for problems with the digestive tract, are able to regulate the level of acidity in the stomach, and help prevent blood clots. This is a wonderful immunomodulator, thanks to the vitamin B it contains. Vitamin A, which is also abundant in fruits, supports liver function and helps maintain vision.
Sodium in plums is responsible for removing toxins from the body. Plums are indicated for people with kidney disease, hypertension, ulcers, patients with cholecystitis and atherosclerosis. They should be included with caution in the diet of diabetics and young children. Plums are contraindicated for people with gout and rheumatism. 
A few shared secrets
For blanks, choose plums of any variety, large in size, fleshy, without spots and cracks, with an easily removed stone.
So that when heat treatment plums did not “explode”; they are pierced in advance with a needle in several places.
If the plums have a very thick and dense skin, then before processing, be sure to blanch them for about 10 minutes at a temperature of 80 degrees and then lower them into cold water.
Not only sweet preparations are obtained from plums, they are great for meat, salads and can diversify the winter menu.
Perfect spices for plums - vanilla, cloves, cinnamon, nutmeg.
pickled plums
Pickled plums are an excellent side dish for meat and fish dishes. In addition, they can be added to vegetable salads to give them a spicy taste.
Plums of sweet varieties are suitable for pickling. From such a blank, it will be possible not only to use the plums themselves, but also the marinade in which they are stored. They can marinate poultry or meat.
Ingredients:
Plums 3 kg
Sugar 1.2 kg
Vinegar 9% 250 ml
Cloves 10 peas
Black pepper 10 peas
Bay leaf 4 pcs.
Cinnamon 1 tsp
My plums, remove the stalks and let dry.
We pierce each fruit from several sides almost to the bone. Pour vinegar, add sugar, pepper, cloves, bay leaf. Put on fire and bring to a boil.
The sugar should dissolve completely. Pour the plums with boiling marinade, cover with a lid or towel and leave overnight at room temperature.In the morning, drain the marinade, bring it to a boil again and pour the plums again.
Leave for 8-10 hours. Bring the marinade and plums to a boil, add cinnamon, keep on fire for about 5 minutes. Cool down.
We lay out the completely cooled plums in clean jars. Bring the marinade separately to a boil, boil for about 5 minutes, and pour plums in jars into it. Close with lids.
Cooled jars are stored in the refrigerator. 
V
I am
spicy plums
This preparation is ideal both for salads and for adding to vegetable stews and meat dishes. Spicy, fragrant blanks can also be eaten as healthy snacks. Pairs well with various cheeses and curd dishes.
Ingredients:
Plums 1 kg
Garlic 8 cloves
Sugar 2 tbsp. l.
Rosemary 1 bunch
Thyme 1 bunch
Vegetable oil 2 tsp
Salt, pepper to taste
Prepare the plums, cut in half and remove the stones. Chop the garlic, pick rosemary needles and thyme leaves from the branches.
Herbs, salt, pepper, garlic, vegetable oil, sugar, combine and mix well. Arrange the halves of the plums on a baking sheet covered with baking paper.
Apply the spice mixture to each half of the fruit. Cook for about 4 hours at a temperature of 100 degrees with convection.
Without convection, the temperature can be 15-20 degrees higher.
candied plums
wonderful and healthy treat for sweet tooth.
With such candied fruits, you can not only have a snack, but also add them to fruit salads, desserts, morning porridge and cottage cheese.
Ingredients:
Plums 1 kg
Sugar 1 kg
Walnuts 100 g
Zest 50 g
Water 0.5 l
Cooking method:
We prepare the plums, cut them into halves and remove the stone. Boil water, add sugar and cook for about 1 minute. Put the plums in the resulting syrup and cook until tender. Drain the syrup, dry the fruits slightly at room temperature. In each half of the plum we put a piece of zest, a nut kernel, roll in sugar.
We spread the plums on a baking sheet covered with baking paper and dry in the oven at a temperature of 90 degrees until cooked. Store in a box in a cool place, shifting each layer with parchment paper. 
plum jam
Very tasty and fragrant jam obtained from plums. Its taste will never be replaced by other sweets. Plum jam can be spread on morning sandwiches and toast, or used as an ingredient in pies.
Ingredients:
Plums 1 kg
Sugar 1 kg
Water 250 ml
Kernels from stones 2-3 pcs.
My plums, scald with boiling water, peel and remove the stone. We put the fruits in enamel pan, sprinkle with sugar and leave for several hours. Add water and cook over low heat until completely boiled.
A few minutes before readiness, you can add crushed plum kernels, they will enhance the aroma of jam.
We lay out the jam in sterilized jars, roll up and cool. 
plum compote
What could be tastier than homemade plum compote? Perhaps no drink can compare with its light taste.
Ingredients:
Plums 1 kg
Sugar 400 g
Water 1 l
Wash the plums, pierce them from several sides, put them in sterilized jars not to the very top. Bring the water to a boil, add sugar, boil for about 2 minutes. Pour the plums with hot syrup and sterilize in hot water.
Close tightly, turn upside down and leave to cool completely. 
PLUMS IN WINE SYRUP
Products:
For 400gr. unripe plums: 1/2 cup dry white wine, 1/2 cup sugar, 4 cloves, 2 circles of ginger (about 0.5 cm thick), orange zest.
Cooking method:
1. Rinse the plum, remove the seeds. Cut the pulp into slices.
2. Pour wine into a saucepan, add sugar, cloves, ginger, orange zest and 1/2 cup water. Bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.
3. Put the plums into the syrup and cook for another 5 minutes. Turn off the fire.
4. Transfer the plums in syrup to a sterile jar and close. It turns out a half-liter jar. Store in a cool place.
Advice : You can cook peaches according to the same recipe.
PLUM AND APPLE JUMMY WITH VANILLA
Products:
For 1kg plums: 500g. apples, 0.8-1 kg of sugar, zest of 1 lemon, a pinch of vanillin.
For sprinkling: sugar.
Cooking method:
1. Wash the plums, cut into halves, remove the seeds. Put the plums in a jam bowl, heat over low heat until softened, then rub through a sieve.
2. Cut the apples into slices, heat over low heat and also rub through a sieve.
3.Plum and applesauce combine, add sugar, add grated zest and vanillin. Stir, cook until done.
4. Put the finished marmalade on a dish, let it cool. Then cut into curly pieces, sprinkle with sugar, store in a sealed container.
PLUM AND APPLE JUMMY WITH CINNAMON
Products:
For 2 kg of plums: 1 kg of apples, 1.5 kg of sugar, zest of half a lemon, 1 tsp. teaspoon crushed cinnamon (to taste)
Cooking method:
1. Rinse the plums, peel them. Peel the apples, cut into slices and remove the core.
2. Place in a bowl for cooking in layers: plums, apples and sugar, repeat the layers. Add grated lemon zest mixed with cinnamon and sugar.
3. Cook the marmalade, stirring all the time, until a thick mass forms.
4. Spread it into pots or jars, and after cooling, tie with parchment paper.
PLUM JAM with RAISINS and NUTS
Products:
For 1kg of blue plums: 2 cups of sugar, 200g. walnuts, 100 gr. pitted raisins, 1/2 cup water, a little cinnamon.
Cooking method:
1. Remove the seeds from the plums. Cut plums into quarters.
2. Coarsely chop the nuts. Wash the raisins.
3. Sprinkle plums with sugar, add 1/2 cup of water, raisins and cook until cooked for about 1 hour, removing the foam. Add nuts, cinnamon and boil for another 10 minutes.
4. Pour the finished jam hot into clean jars, close with sterile lids.
JAM "KINGDOM OF LOVE"
Products:
For 5-6 kg of small blue plums: 1 kg of oranges, 2.5-3 kg of sugar.
Cooking method:
1. Cut the plums into halves, remove the seeds. Pour the third part of the plums into a saucepan, add 1 glass of water and cook under the lid until juice is formed.
2. Add the remaining plums in two steps, boil, then wipe through a sieve.
3. Oranges with peel, but without pits, pass through a meat grinder and combine with plum mass. Gradually add sugar while cooking. Cook over low heat until done. Then pour into jars and seal.
CONFITURE WITH PLUMS AND WALNUTS
Products:
For 700 gr. ripe large red plums: 2 tbsp. spoons of cognac, 1 large peach, 400g. sugar, 8 peeled walnuts.
Cooking method:
1. Plums are thoroughly washed in cold water, we discuss. On each plum we make a cut with a sharp knife, and then carefully remove the bones. Important: we do not make the cut completely, so that the plums remain intact.
2. Put the peeled walnuts in a bowl, pour boiling water over them. Let stand a little, drain the water. Place walnut quarters in each plum in place of the pit.
3. Wash the peach, dry it, remove the skin. Divide the peach into quarters and remove the pit.
4. Put stuffed plums in clean and dried jars, and put one slice of peach on each row of plums.
5. Fill jars with plums with boiling water, cover with a scalded lid, let stand for three minutes. Drain the water from the fruit into a saucepan, add sugar, then cognac and bring to a boil. Pour the syrup into jars with plums. We roll up sterilized jars with confiture.
Advice : For confiture, you need to select very hard plums
RAW JAM from PLUMS
Products:
For 1 kg of plums: 1 kg of sugar.
Cooking method:
1. Wash the plums, pour over with boiling water, dry and free from stones.
2. Grind with a mixer or pass through a meat grinder. Mix with sugar 1:1. Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.
JAM "EXOTIC"
Products:
For 500gr. plums: 2 hard pears, 2 apples, 200g. grapes, 1 lemon, 1 orange, 1 kg of sugar.
Cooking method:
1. Wash the pears, cut into slices 0.5 cm thick, pour boiling water over them. Bring to a boil, remove from heat, drain the broth.
2. Peel the apples from the core, cut into pieces. Remove the grapes from the branches.
3. Boil the sugar syrup on the broth. Put plums, grapes, sliced apples, pears into the syrup and boil.
