Plum jelly jam recipe. Plum jelly for the winter. Classic plum jelly recipe for the winter

Plums are a tasty berry that both adults and children love fresh. It is a pity that you can not feast on it all year round. With preliminary preparation, you can quickly and easily make preparations: jam, jelly, jam or freeze. Plum jelly for the winter is a sweet treat with a little sourness.

By adding additional ingredients, you can achieve a bright and unusual taste.

Features of the preparation of plum jelly

The main secrets of making jelly, which must be considered when cooking:

1. If you add a few drops of lemon juice to the jelly, the jelly will not sugar.
2. Plums are of two types - blue and yellow. Blues are sourer and require more sugar to cook.
3. For cooking, you should use ordinary loose sugar. Plums will quickly give juice and will be ready for further heat treatment.
4. You can check the readiness of jelly drop by drop on a plate. If it does not spread, then the jelly is ready and can be closed.
5. Jars and lids must be sterilized. Seal tightly and turn upside down. Wrap with a warm blanket and let cool.

Blanks are used as an independent dish, as well as for the preparation of desserts and pastries.

Selection and preparation of plums

To prepare jelly, you need to choose ripe and juicy plums. A great option is sweet varieties, because they require a small amount of sugar to prepare.

Sort plums and remove rotten specimens. Rinse under running water. If you want to remove the skin, then dip it in boiling water for a while, and then in cold water. This procedure will allow you to get rid of the skin very quickly. Remove bones and cut.

Plum jelly recipes at home

There are many methods for preparing blanks for the winter.

Easy winter recipe

Even a novice hostess can cook this recipe.

Grocery list:

• berries - 1 kilogram;
• sugar - 1 kilogram;
• plum juice - 1 liter.
• water - 1 glass.

Cooking method:

• Rinse the berries and get rid of the seeds. Remove the skin, after scalding in boiling water.
• Put in a stainless steel container, fill with water and put on fire.
• As soon as the mass boils, cook, stirring, until the berries are soft.
• Grind using a sieve, or use a blender.

• Add sugar and boil for half an hour. The plum puree should thicken.
• Then add juice and boil again.
• Arrange jelly in pre-sterilized jars and cover with lids.
• Seal and seal tightly.
• After complete cooling, store.

Seedless

Jelly is very easy to prepare and tastes like marmalade.

Products:

• plums - 2.5 kilograms;
• sugar - 2 kilograms.

Cooking:

• Wash the plums, remove the pits and remove the skin.
• grind; The easiest way is to use a meat grinder.
• Add some water and simmer for 40 minutes over low heat.

• Add sugar at the rate of 1 kilogram per liter of finished mass.
• Put it back on the stove and let it boil. Boil until cooked, which is checked drop by drop.
• To obtain a thinner jelly, the boiling time must be shortened. To obtain a thick mass resembling marmalade, boil until rid of excess liquid.
• Arrange in pre-prepared jars and roll up.

with gelatin

Jelly can be prepared on the basis of gelatin, pectin or agar-agar.

Ingredients:

• berries - 1.5 kilograms;
• sugar - 1 kilogram;
• gelatin.

Cooking:

• Prepare the pulp of the berries.
• Place in a stainless steel container, add water and boil.
• Pour in all the sugar and boil.

• Strain the mass through a sieve.
• Cool the juice to a warm state, collect in a mug and add gelatin. Allow some time for the gelatin to swell.
• Put in a water bath and, stirring constantly, wait until the gelatin is completely dissolved.
• Pour juice with gelatin to the rest of the hot mass and mix well.
• Pour into jars and roll up.

With pectin

Jelly using pectin is prepared similarly to the previous recipe. Only instead of gelatin, pectin is added. You can also use agar-agar.

with currant

A delicious and richly colored dessert is obtained from plums with the addition of black currants. Children love this dessert very much, especially with pancakes or pancakes.

Products:

• plums - 1 kilogram;
• currant - 1 kilogram;
• sugar - 2 kilograms.

Cooking method:

• Sort the currants, remove the tails, leaves and rinse using a colander.
• Plums pre-scalded with boiling water. Remove skin and bones.

• Put the berries in a container, sprinkle with sugar, and kill everything with a blender (submersible nozzle). If there is no such device, twist the berries in a meat grinder. Add sugar to the finished mass.
• Bring the mass to complete dissolution of sugar on fire.
• When the crystals disappear, boil.
• Set aside and let cool slightly. After that, repeat the procedure. Boil three times in total.
• After that, arrange in jars and seal tightly.

Storage

Jelly is best preserved in hermetically sealed glass containers. There is another way to preserve jelly - without seaming. Put a layer of parchment paper on the neck, then put cardboard according to the size of the neck. Again cover everything with parchment paper and tie it well with twine. For a strong grip, wet the twine hot water. After drying, the rope will dry and stretch, preventing air from entering.

Step-by-step instructions for several options for delicious juicy plum jelly for the winter - every family will need this set of knowledge. The recipe does not require much time and effort to prepare it. The main thing is to follow all the recommendations, and in winter there will always be a jar of beautiful and fragrant thick jam on the table.

This product has its own subtleties in cooking:

• The jelly may start to sugar. To avoid this, just drop a few drops of lemon juice into each jar with the product.
• Sour plum varieties will require the addition of 300 g of granulated sugar more than normal.
• Refined is not recommended. A plum mixed with such an ingredient will be able to give juice in the required quantities only after 10 hours.
• You can determine the readiness of jelly in a simple way. Put a spoonful of jam on a chilled plate. If the slide does not spread over the plate, you can begin to lay out thick jam in jars.
• Rolled up jars must be turned over, put on the floor and wrapped in a blanket until the product cools down.

Important! High-quality plum jelly can be used to make pies and rolls, eat "bite" with pancakes and pancakes.

Selection and preparation of plums

The plum should be ripe and juicy. It is better to use sweet varieties of fruits, for example, Honey. In such jelly, you will need to add a minimum of sugar.

For processing and using berries in cooking jam you will need to remove the seeds and skin of the fruit. To do this, the fruits are poured into a saucepan, dipped in boiling water for 5-10 seconds. Then the berries are lowered into chilled water. After such a heat treatment, the skin and bones will be easily separated from the pulp.

The peeled fruits are washed under running water and cut each half into 2 parts. The plum is ready to make jam, it remains to choose one of the options for its preparation.

Plum jelly recipes at home

We will analyze in detail several ways to cook a healthy and tasty product for the whole winter.

Easy winter recipe

Even a teenager can prepare such a composition on his own. You will need to prepare:

• yellow honey plum;
• granulated sugar - 500 g;
• plum juice - 1 liter or you will need to add another 600 g of sugar.

Work is performed in the following order:

• prepared plum is poured with water at the rate of 200 ml per 1 kg of fruit;
• put the pan on the stove and boil the fruit over low heat, stirring constantly;
• the berry softened and began to divide into fibers, rub the mass through a sieve;
• a full portion of sugar is poured into the resulting puree and boiled for at least 20-30 minutes, bringing the mass to normal density;
• when the total mass drops by a third, plum juice or sugar is added.
• bring to a boil and lay out the finished product in prepared jars and close them hermetically.

Seedless

This recipe is prepared according to a certain scheme:

• the finished plum is passed through a meat grinder or rubbed through a fine sieve, water is added and boiled over medium heat for 20-30 minutes;
• spread the resulting slurry in liter jars into a container and add 1 kg of granulated sugar to each;
• put the pan on the stove and over medium heat, stirring constantly, bring the mass to a boil;
• over low heat, stirring, bring the marmalade to the required density and lay out in jars.

Hermetically sealed glass containers are placed under a blanket.

with gelatin

For cooking you will need:

• plum - 500 g;
• sheets of gelatin prepared in advance - 5 pcs. cinnamon - 2 sticks;
• granulated sugar - 50-60 g;
• purified water - 1 glass;
• carnation - a few buds;
• dry wine - 150-175 ml.

The job is simple:

1. Grind the chopped plum with a knife or in a meat grinder and put the gruel in a saucepan.
2. Pour water, add spices and sugar and, stirring constantly, cook over low heat for 10 minutes.
3. Filter the mass through gauze and add wine diluted with water to the juice for every 500 ml of jelly.
4. A little mass is taken, laid out in a separate bowl and gelatin is added. After the sheets swell, put the saucepan in a water bath and bring the mixture until the gelatin is completely dissolved.
5. Gelatin is added to the juice and the finished product is distributed among the jars.

Advice! Wine and spices can be omitted, but with them the jelly becomes with an exquisite taste.

With pectin

This recipe allows you to reduce the amount of sugar and bring the density to the state of marmalade. Cooking:

• prepared plum - 500 g;
• sugar - 100 g;
• pectin - 25 g.

Cooking process:

1. The plum is passed through a meat grinder or crushed in a blender.
2. A little water is added to the prepared puree and simmered for 5-7 minutes.
3. Strain the juice through a sieve and add sugar and pectin to it.
4. Stir the mixture and put on fire. Cook, stirring constantly, 5 minutes.
5. Pour into jars and seal tightly with lids.

with currant

Guests will love this dessert. Bright color and a pleasant, interesting taste - for these reasons, it is recommended to prepare jelly according to this recipe. You will need:

• plum and currant - 500 g of each berry;
• purified water - 400-600 ml;
• pectin - 250 g;
• peppermint - 3-5 leaves to taste;
• granulated sugar - 1 kg.

• currant berries are separated from the twigs, washed under running water;
• add currants and plums to the pan;
• pour sugar into the pan, mix thoroughly;
• the berry let the juice go, put the pan on low heat and cook for 15-20 minutes;
• remove the mixture from the heat and leave to cool completely;
• put the cooled jam on a slow fire, stirring, cook for another 10-15 minutes;
• remove the pan from the fire;
• finely chopped mint leaves;
• mint and pectin are added to the slightly cooled mass, brought to a boil and boiled over low heat for 5-7 minutes.

Hot, thick jelly is laid out in jars and sealed tightly.

Storage

To preserve plum jelly, no special conditions are required. It can be lowered into the cellar or basement, or put on a shelf in the pantry. The main condition for long-term storage is the absence of sunlight. Such products of a housewife are stored for a long period, but it is better to eat them within 18 months.

Conclusion

By preparing a delicious, thick plum jelly for the winter, you can provide your family with a healthy, fortified product. Jelly or homemade marmalade can be added to various pies, cakes and rolls. Children will be happy to dip pancakes and pancakes into a fragrant, thick mass with a pleasant taste.

Description

Plum jelly for the winter today we will cook according to one of the most correct and traditional recipes, while we will use a minimum of sugar so that the preservation is not cloying and preserves the natural fruit taste even after a long infusion process in jars. Do you know why all the sweet winter preserves use so much sugar? This is because refined sugar is an ideal natural preservative, and for jelly it is also an excellent thickener. But the fact is that too much sugar, which is most often used in such recipes, simply kills all the natural taste of the main ingredient. You can fight this with the help of pectin, which can be bought at any store today. It will not only keep the jelly for a long time, but also make it perfect in terms of texture and shape.
In the preparation of any jelly, as well as various jams and marmalades, there are several important secrets. So, for example, practice has shown that it is best to place the plums in cold water the day before cooking the jelly and send them to soak in the refrigerator: as a result, the fruits will be nourished and become even juicier, and the jelly itself will be much easier to cook. Also, the amount of sugar plays a very important role in the preparation of sweet preserves, as mentioned earlier, it is better to use a minimum of refined sugar. Many still believe that the presence of lemon is mandatory in jams or jams, but this is absolutely not the case. Moreover, the lemon has a very bright taste, so it can easily overshadow the taste of the plums themselves. step by step photo the recipe that we presented just below will describe in detail and clearly the process of creating plum jelly for the winter at home. Thanks to such conservation in the cold season, you will not have a lack of vitamins. Let's start preparing plum jelly for the winter.

Ingredients

Plum jelly for the winter - recipe

Here's another one for you important secret, which was not mentioned in the description of the recipe. It is very important for cooking not only jelly, but also other fruit preparations, to choose only the ripest plums, literally on the verge. If you are picking plums, then pick from the branches only those fruits that look like balls filled with water, and even better those that have already fallen to the ground. Of course, only if other garden lovers of plums have not yet encroached on these fruits. When buying, also pay attention to the aroma and density of the fruit.

All collected plums are thoroughly washed in cold water, and then let them dry completely. After that, the process of removing the bones begins. Unlike apricots, it is sometimes very difficult for plums to part with their drupes, so we will cut them out. First of all, with a sharp knife, cut off the side parts from the fruit as shown in the photo.

After that, it is enough just to cut the bone with a square on all sides. Nothing if the pulp remains on the drupe, because its amount is insignificant.

It may seem that such pitting is wasteful, however appearance jelly is just as important as its taste, so it's worth sacrificing that tiny amount of pulp.

As a result, from the entire initial weight of the plums, you will have a little less than two kilograms. The process of pitting in plums is one of the longest and most laborious, then everything will be easier.

We shift the slices of plums into a voluminous basin or any other suitable enamel bowl, and pour all the prepared granulated sugar and a tablespoon of pectin into the same place. Thoroughly mix the ingredients with your hands, which would be better to wash well in advance. Why should you do it by hand? It's simple, with your hands you will better feel whether the refined sugar is evenly distributed between slices of plums. We tightly cover the basin with the workpiece with cling film and send it to the refrigerator overnight.

The next day, the plum will release the amount of juice we need and we will use it in the further preparation of jelly.

The next subtlety of cooking jelly. Place a few iron tablespoons in the freezer ahead of time and let them freeze completely: this will make it easier for us to determine the readiness of the jelly in the future.

It is also important to choose a very wide pan for cooking jelly: so the height of the workpiece inside the saucepan will be small and it will cook faster. We shift the contents of the basin into the selected pan, send it to the stove, pour about four teaspoons of cold water, mix and bring the mass to a boil. Constantly stir the ingredients in a saucepan. and as soon as the plums have become soft enough, grind them in any way convenient for you, bringing the fruit mass to a state of homogeneous puree.

We return the resulting fruit puree back to the saucepan and continue to cook plum jelly over medium heat.

Cook the plum mass for the next 20-30 minutes until cooked, stir it periodically and remove dense foam from the surface, otherwise the jelly will not turn out smooth and transparent.

Now it's time to determine the readiness of our jelly, for this we will use the spoons we previously frozen. After the above 20-30 minutes have elapsed, carefully pour a little sweet mass from the saucepan into the spoon, then send the spoon back to the freezer for 5 minutes: if after that the mass will cling and reach for the tip of another frozen spoon, then the jelly is ready.

small glass jars, selected for storage of conservation, thoroughly washed with soda, then rinsed and sterilized in a dry way.

Plum jelly is a very original and exquisite homemade preparation, ideal for the role of a dessert. This delicacy has a unique taste. It can safely compete with jam. This treat is simply indispensable for a light breakfast.

Plum jelly, like any other dish, can be prepared in various ways. Let's look at a few of them.

Plum jelly. Recipe with pectin

For the harvesting option, you can choose a plum, focusing on your taste. You can use varieties of blue or yellow honey plum. The amount of sugar can be changed depending on the sweetness of the fruit.

To make plum jelly you will need:

• sugar, plum - 1 kg;
• lemon juice - 100 ml;
• pectin - 200 g.

Cooking:

1. Naturally, any fruit must first be washed and dried a little. In addition, do not forget that some fruits can be spoiled or damaged, so the plum must be carefully sorted out.
2. The bones, of course, must be removed, and then, based on the size of the fruit, cut the plum into 2-4 parts.
3. Put the sliced ​​\u200b\u200bfruit to boil. in this case, you can not use it, but you need to remember that it slightly sets off the sweetness of the fruit.
4. After waiting for the fruits to boil, lower the fire and cook the jelly from the plums for about another ten to fifteen minutes.
5. Pour the pectin, mix everything thoroughly. Then add sugar. Boil the resulting mass for one minute, stirring continuously so that the sugar dissolves as quickly as possible.
6. Foam forms on the jelly, which, of course, must be removed. Then the mass must be mixed well again.
7. The jars in which the jelly will be stored, of course, need to be washed and sterilized. To do this, they need to be lowered into boiling water, and then turn off the gas and leave the jars for another 5 minutes. After that, you can get them, dry them and leave to cool.
8. Immediately pour the hot mass into jars. That's all, plum jelly for the winter is ready! Remember: such a delicacy can be eaten immediately after cooling.

Another preparation option

Do you only have yellow plum at home? Jelly can also be made from this fruit without any problems. How exactly? We will tell now.

Ingredients:

Plum - one kilogram;
. sugar - 600 g (can be replaced with one liter of plum juice);
. sugar - 500 g.

Step-by-step recipe for preparing the workpiece:

1. Add water to the prepared fruits (per 1 kg of plums 150-200 ml of liquid) and, stirring, cook the resulting mass over moderate heat until the fruits soften.
2. Then it must be rubbed through a sieve.
3. Next, you need to add sugar and cook until tender, but no more than twenty minutes. In this case, the mass of jelly will decrease by about one third.
Depending on preferences, you can also use it. To do this, strain it, then boil it, while not forgetting to remove the foam. After adding sugar, cook it over high heat, bringing it to readiness.
4. Having spread the hot jelly into jars for storage and hermetically closing them, we send them to a cool room for further storage.

with gelatin

Now we will tell you how to prepare plum jelly with gelatin.

We will need:

500 g plums;
. 5 sheets of gelatin;
. 2 cinnamon sticks;
. sugar (50 grams will be enough);
. water (200 ml);
. 175 ml Riesling;
. 2 cloves.

Cooking jelly at home:

1. Cut the plums and take out the seeds.
2. Grind the pulp of fruit and put it in an enamel pan.
3. Fill the plum with water, and then add cloves, sugar and cinnamon, cook for 10 minutes until tender, or until the fruit disintegrates.
4. From the prepared mass, you need to get about 5 glasses of juice, for this you need to strain it through many layers of gauze.
5. We dilute the Riesling with water, while we calculate so that approximately 500 ml of liquid comes out.
6. Pour this mixture into the jam and mix everything very well.
7. We take a little base for jelly and fill it with gelatin. Leave it to swell for 10 minutes, and then dissolve in a water bath.
8. Mix gelatin and juice.
9. We send the finished plum jelly to jars.
Spices, of course, do not need to be added at all, but they are necessary if you want to achieve a unique flavor.

Jelly with apples

Ingredients:

750 g plums;
. apples (one kilogram);
. 0.5 tsp butter;
. 7.5 cups of sugar;
. 60 g pectin;
. 3 art. water.

Cooking at home:

1. Peel apples. Then we remove the core.
2. We take out the seeds from the plum, mix it together with apples and fill it with water.
3. We boil everything, and then, having lowered the fire, close the pan with a lid and cook the fruit for another ten minutes. In this case, apples and plums must be kneaded.
4. Next, we need gauze folded in 3 layers. We filter the fruit mass through it. Five glasses of juice should come out. If there is not enough liquid, you can add a little water.
5. Put the juice on the fire and add sugar, pectin and oil.
6. Reduce the heat to medium power and boil the juice for about a minute.
7. Pour the finished jelly into sterilized jars.

Plum jam jelly

Ingredients:

Six and a half glasses of sugar;
. 50 g pectin;
. one and a half glasses of water;
. plums (two and a half kilograms);
. ½ tsp butter.

Note that such plum jelly can be closed for the winter.

Cooking delicious homemade treats:

1. We prepare banks. Wash them thoroughly, dry and sterilize. Lids also need to be sterilized.
2. Remove the seeds from the plums and pass the pulp through a meat grinder.
3. The resulting puree is transferred to an enameled pan, poured with water and boiled, then, after reducing the heat, cook the puree for another 10 minutes over low heat, stirring constantly.
4. In another pan, through three layers of gauze, filter the resulting mass. You should have about 5 cups of liquid. If it is not enough, you can add a little water.
5. Add butter. The jelly should boil.
6. Then add sugar and after a minute remove the pan from the stove.
Bon appetit!

A small conclusion

Plum jelly is a very tasty treat that can be prepared in many different ways. We have considered many options for creating such a delicacy. We hope that you will be able to make plum jelly at home. Good luck!

Plum fruits ripen in late August - early September. They contain 84.5 percent water, 14 - carbohydrates, 0.7 - proteins, 9-12 - Sugars, up to 3 - acids (mainly malic and citric), 1 - hemicelluloses, pectin and tannins, pyridoxine, B vitamins, E, K, P, PP, carotene and mineral salts. The content of vitamin C is 5 mg per 100 g of plum pulp.

Plums of early varieties can be stored in the refrigerator for up to three weeks, with further storage their quality deteriorates. Plum-Hungarian can be stored up to 2 months. The first 2-3 weeks they are stored at a temperature of minus 1 to plus 1°C and a relative humidity of 85-90 percent, then the temperature is raised to 5-6°C.

One of the best varieties for harvesting is Mirabelle.

PLUM JAM WITH PITS
Remove the stalks from the plums, chop the fruits and lower them for 10 minutes in hot water at a temperature of 85 ° C, then cool. Pour the prepared plums with hot syrup and leave in this form for 3-4 hours, and then cook until tender. Fruit as a whole is recommended to be cooked in four doses. The standing time between brews should be 8 hours.
Cool the finished jam, transfer to the prepared container and close tightly.
For 1 kg of plums - 2 kg of sugar and 400 ml of water.

JAM FROM PLUMS WITHOUT PITS
Select mature, but firm fruits, best of all Hungarian or renklod green, other varieties are also suitable. Remove the stalks, rinse the plums with cold water, let it drain. Cut the plums in half lengthwise, remove the pits. First, for 3-4 hours, pour the plum with a thin hot syrup, cooked using 2/3 of the sugar necessary for jam, then cook for 5 minutes, not letting it boil so that the skin does not burst. After this, the drain should stand for another 8-10 hours. Then, depending on the condition of the fruit, boil the plum twice more for 5 minutes, and add the remaining sugar before the last boil. Remove the bowl from the heat, shake so that the plums are well mixed, remove the foam and cook until fully cooked.
In jam from insufficiently acidic plums, add a little citric acid at the end of cooking.
If the finished jam is quickly poured into hot jars and corked with lids, it will not turn sour or moldy.
For 1 kg of plums - 1.2 kg of sugar, 2 cups of water.

GREEN PLUM JAM (OLD RECIPE)
Collect unripe Hungarian plums, pierce them in several places with a needle, immediately throwing them into cold water. Change the water, put the plums on the stove. As soon as the water boils and the plums float, immediately set aside the basin. When the plums settle to the bottom, again put the basin on the fire. When the plums begin to float again, remove from heat, carefully fold into a sieve. The taste and quality of the jam depends on the exact implementation of this.
When the water drains, place the plums in a jar. Boil the syrup from half the sugar, pour the plums with the cooled syrup. After a day, drain the syrup, add half of the remaining sugar, boil and pour the plums again with the cooled syrup.
On the third day, pour the remaining sugar into the syrup. When the syrup boils, put plums into it, bring them to a boil 2-3 times, cook over low heat, watch that they do not boil.
Allow jam to cool and pour into jars.

PLUM JAM (OLD RECIPE)
Take the best, but not quite ripe plums. Remove the skin from the plums, put on a dish, sprinkle with half the sugar and put in a barely warm oven. When the plums start up the juice, drain it, cover the plums with half of the remaining sugar, put in the same oven for the whole night. The next day, drain the juice from the dish, mix it with the first portion of the juice, pour into a basin, pour the remaining sugar, bring to a boil, add plums and cook over low heat until tender.
After the jam has cooled, transfer it to jars.
To have more juice, you can put a few perfectly ripe plums on the dish, which are then thrown away.
For 400 g plums - 400-600 g of sugar.

GREEN PLUM JAM WITHOUT SKIN (OLD RECIPE)
Cut off the skin from the green plum-Hungarians, lowering them immediately into cold water. Boil the syrup, dip the plums into it and cook until half cooked. The next day, drain the syrup, bring to a boil, add plums and cook until tender. Then put the plums in jars, syrup, if liquid, cook a little more and pour the plums cooled down.
Vanillin can be added (to taste).
For 400 g plums - 800 g of sugar, 2 cups of water.

PLUM COMPOTE
For compote, it is better to take unripe fruits. Pitted large plums, prick small ones with pits with a pin, immerse for 3-5 minutes in hot water (85 ° C) so that they do not boil during sterilization.
Pour jars with thick sugar syrup, cover with lids, sterilize half-liter jars in boiling water - 10 minutes, liter - 15, three-liter - 25.
You can pasteurize half-liter jars in hot water for 15-20 minutes, liter jars - 25-30 minutes.
Roll them up, put them upside down until they cool.
FOR syrup - for 1 glass of water - half a glass of sugar.

PLUM JAM (1 WAY)
Remove the pits and cook the plums over high heat in a small amount of water, stirring all the time. Let the jam simmer for 5-8 minutes, then add sugar and cook until tender over high heat. In this case, it is necessary to stir continuously and remove the foam all the time. Transfer the finished jam to hot dry glass jars, cover with a towel and let cool.
If the jam is well cooked, a crust will form on its surface.
Close jars tightly with clean parchment paper and tie.
Jam preserves the aroma, color, taste and all the nutrients of the fruit.
For 1 kg of plums - 1 glass of water, 1-1.2 kg of sugar.

PLUM JAM (2 WAY)
Wash the plums, remove the stones, put in a deep saucepan and heat over low heat until they become soft (usually this lasts 15-20 minutes). Pour the plum mass into a large frying pan, add cinnamon and 2 tablespoons of sugar, put in an oven preheated to 150 ° C with the door loosely closed.
Every half an hour, add 2 tablespoons of sugar to the plums.
Put the finished jam into jars and roll up.
1 kg of plums, 200-250 g of sugar, a little cinnamon.

PLUM IN JELLY
Wash the plum, remove the pits (you may not remove it), sprinkle with sugar, lay tightly in one layer on a baking sheet and place in an oven heated to 250 ° C.
Transfer the mixture brought to a boil into sterile jars and roll up the lids.
For 1 kg of plums - 300 g of sugar.

JAM FROM PLUMS
Rinse very ripe plums, remove the pits and let them boil in a small amount of water. Rub the mass through a sieve or pass it twice through a meat grinder with a fine grate, then put it in a bowl, bring to a boil, after 10 minutes add granulated sugar to taste (very sweet plums can be used to cook jam without sugar) and, when the sugar dissolves, increase the heat.
Cook jam, stirring all the time. The total cooking time for jam is no more than 40 minutes.
For 1 kg of plums - 1.5 cups of water, sugar to taste.

PLUM MARMALADE
Rinse plums, remove pits. Peel the apples, cut into several pieces, remove the core. Put prepared plums, apples, sugar in layers in a saucepan. Mix the planed zest of half a lemon, a little finely crushed cinnamon, mix, sprinkle with sugar; cook, stirring all the time, until a thick marmalade forms. To determine its readiness, run along the bottom with a spatula.
The product is ready when the mass comes together slowly on the track.
Put the finished marmalade in boxes or drawers on parchment paper.
For 2 kg of plums - 1 kg of sour apples, 1-1.5 kg of sugar.

MARMELADE FROM STEWED PLUMS
Cover ripe plums without stalks with sugar. The next day, pour them into a wide bowl, pour a mixture of water and vinegar, add a little cloves. Put the plums in the oven, bake over low heat, shaking the fruits all the time so that the top layer does not burn. As soon as the juice thickens and the plums wrinkle, take out the fruits, cool, then put them in jars, pour over the juice, after removing the spices from it.
Tie jars with parchment paper.
Plums cooked this way are a great dessert for any time of the year.
For 5 kg of plums - 2.5 kg of sugar, 2 cups of water, 1 cup of vinegar.

PLUM ROLL
Peel the plums, sprinkle with sugar, add a small amount of water, put on fire and cook until fully cooked. After boiling, pour the warm mass onto a foil greased with oil and dry.
When the fruit plate becomes elastic and can be easily separated from the foil, it must be rolled up, sprinkled with sugar or nuts.
You can store the roll at room temperature for many years - the roll does not lose its qualities.
For 1 kg of plum - 100 g of sugar.

MUSS FROM MIRABELI
Rinse the ripe mirabelle, remove the seeds, grind with a porcelain pestle, put in a basin, boil for 5 minutes, add sugar with lemon juice and cook over low heat until the mousse becomes dense.
Place hot mousse in jars and sterilize half-liter jars - 30 minutes, liter jars - 50 minutes.

For 1.6 kg of fruit - 400 g of sugar, juice of one lemon.

MIRABEL WITH SUGAR
Prick a fresh, strong mirabelle with a sharp wooden stick in several places, place in an enameled bowl, pour boiling syrup with lemon juice and, tightly covered, leave to stand overnight. The next day, drain the syrup, bring to a boil, pour over the berries and boil for 2 minutes.
Then put hot berries with syrup in jars, sterilize half-liter jars - 25 minutes, liter - 30 minutes.
After sterilization, roll up hot jars immediately.
For 1.2 kg - 400 g of sugar, 250 g of water, juice of one lemon.

MIRABEL IN OWN JUICE
Wash not too ripe mirabelle fruits, cut in half, take out the seeds, put them tightly in jars, sterilize half-liter jars - 25 minutes, liter - 35 minutes.
After sterilization, roll up hot jars immediately.
Mirabell in own juice used as a filling for pies.

PLUM NATURAL WITH SUGAR
Place pitted plum halves cut-side down tightly in jars. Sprinkle each layer with sugar. Cover the jars with lids, put in a pot of hot water.
Sterilize half-liter jars from 15 minutes, liter - 25, three-liter - 35 minutes from the moment the water boils and immediately seal hermetically.
For a half-liter jar - 150-200 g of sugar, for a liter jar - 200-350 g (depending on the acid of the fruit).

PLUM NATURAL WHOLE
Rinse the plums, put tightly in jars, pour hot water. Cover the jars with lids, put in a pot of hot water, sterilize half-liter jars - 15 minutes, liter - 25.
Seal the jars hermetically.

PLUM NATURAL, HALVES
Rinse the plums, cut in half lengthwise, remove the pits, and place tightly in jars.
Cover the jars with lids, put in a saucepan with hot water, sterilize half-liter jars - 15 minutes, liter - 25 from the moment the water boils and immediately seal hermetically.

"CHEESE" PLUM
To make cheese, you need to take a plum that is boiled soft. Wash the plums, remove the pits, sprinkle with a small amount of sugar. When the juice stands out from the plum, put on a slow fire and cook until the consistency of thick jam. Rub the finished mass through a sieve, add coriander (cilantro) seeds, stir and put in a dense clean cloth, give the mass the shape of cheese and put it under oppression for three days.
Get the cheese, grease vegetable oil and roll in coriander seeds (seeds can be ground in a coffee grinder), store in a cool place.
Cheese is an excellent dietary product, it helps to remove toxins from the body and relaxes the stomach.
For 1 kg of plums - 100 g of sugar.

PLUM JUICE
Slightly crush ripe plums, put in an enamel pan, add water and heat slightly to a temperature not exceeding 70 ° C. Then transfer the mass to a bag of canvas and squeeze the juice. Filter the juice through a dense cloth or 3-4 layers of gauze, let it settle, heat in an enamel pan to 95 ° C, but do not boil.
Pour the juice into heated glass jars or bottles and immediately cork, and then cool, turning upside down or laying on one side.
If the plums are very sour, you can add sugar to taste.

PLUM PICKED
Hungarians are good for urinating. Select fruits with dense pulp, without damage and signs of disease, rinse thoroughly. It is best to soak plums in oak barrels or tubs, but you can also soak in enamel, glass or ceramic dishes. For flavor, put mint leaves, cherries, black currants, you can add celery, parsnips and oregano.
Prepare filling with sugar, salt and malt. Malt can be replaced with kvass extract or rye flour can be used instead; it is desirable to add a little mustard. When urinating plums, part of the sugar can be replaced with honey, increasing its amount by 40 percent, since the sugar content of honey is somewhat lower. The product is obtained with a very good spicy taste and pleasant honey aroma.
After pouring the drain with a solution, cover the surface of the fruit with a cotton napkin, put a circle and oppression so that there is 4 cm of solution above the circle.
For 6-8 days, keep the barrel with fruits indoors at an air temperature of 18-20 ° C for preliminary fermentation, and then take it out to a cold place. A month later, the plums are ready for use.
They can be used as a side dish for meat and fish dishes.
For 50 kg of plums - 20-25 liters of water, 0.8-1 kg of sugar, 450-500 g of salt, 500 g of malt, 50-70 g of mustard powder.

MIRABEL IN VINEGAR
Wash ripe, strong fruits, chop several times with a sharp wooden stick and put in a jar in layers interspersed with a mixture of sugar and cinnamon. Then pour the berries to the top with a weak solution wine vinegar. Cover the jar with a three-layer wet parchment and tie it, put it in a tank with warm water and boil slowly for 1 hour.
The first 14 days, the jar must be shaken daily so that the berries settle.
Mirabelle prepared in this way is used as a seasoning for meat dishes.
For 1.6 kg of berries - 600 g of sugar, 15 g of crushed cinnamon.

PLUM SAUCE
Wash ripe plums thoroughly, separate from the stones, put in a saucepan, add 20 percent water and cook for 5-10 minutes until the plums are completely boiled. Then rub the mass through a sieve, put in a saucepan, add sugar. Mix thoroughly, boil the mass for 3-5 minutes, pour into prepared jars.
Sterilize half-liter jars - 15 minutes, liter - 20 minutes.
After sterilization, roll up hot jars immediately.
For 900 g of mass - 100 g of sugar.

PLUM AND APPLE SPICE
Wash the ripe plums thoroughly in cold water, remove the pits and place in an enamel pan, add 20 percent water and cook for 10-12 minutes until the plums are completely boiled. Then wipe the whole mass through a colander.
Thoroughly wash sour or sweet-sour apples in cold water, place in an enamel pan, add 20 percent water and boil for 15-20 minutes, depending on the variety, ripeness and size of the apples. Rub the boiled apples through a colander, as a result of which the peel and seeds will separate. Put plum and apple puree in a bowl, add sugar and spices and boil together for 5 minutes, then pour into prepared jars.
Sterilize half-liter jars - 20 minutes, liter - 25 minutes.
After sterilization, roll up hot jars immediately.
3 kg plum puree, 1 kg apple puree, 1 kg sugar, 0.5 g cloves, 1 g cinnamon, 0.2 g ginger.

PLUMS PICKLED
Plums are fresh, elastic, without mechanical damage, thoroughly washed in cold water and put in jars. At the same time, prepare the marinade filling by boiling water with sugar and spices for 5-10 minutes, then add acetic acid or vinegar. Mix the marinade thoroughly and strain through 3-4 layers of gauze. The spices remaining after straining are evenly distributed among the jars.
Pour jars with plums with ready-made hot marinade, cover with lids and sterilize half-liter jars - 10 minutes, liter jars - 15, three-liter jars - 25 minutes.
After sterilization, roll up hot jars immediately,
For marinade filling - 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of 80% vinegar essence.

SPICE FROM PLUM
Wash ripe plums thoroughly in cold water and, after removing the pits, put them in an enamel pan, add 20 percent water and boil for 10 minutes. Then wipe the plums through a colander. Put the mashed mass into a saucepan, add sugar and spices, boil everything together for 5 minutes.
After that, pour the plum into prepared jars, sterilize half-liter jars - 20 minutes, liter - 25 minutes.
After sterilization, roll up hot jars immediately.
For 800 g of plum puree - 200 g of sugar, 0.2 g of cinnamon, 0.2 g of cloves, 0.1 g of ginger.

DRIED PLUM
Soak the washed, washed plums for half a minute in a boiling solution of baking soda (1 tablespoon of soda per 1 liter of water), immediately immerse in cold water and rinse well. After drying the fruits in the air, lay them out in one layer on trays and keep in the sun for 5 days, stirring daily so as not to become moldy. After that, place the trays in the shade, under a canopy, where the plums are dried for another 3-4 days.
You can dry plums in a Russian stove or oven. It will take 12 hours.
Dried plums should be soft and elastic. Store plums in a dry, ventilated place.