Once the plum was a real delicacy. But for today this fruit tree is found in every garden. Now there are a lot of her varieties. This is a valuable and useful fruit. The use of plum very well affects the digestive organs. Below we will tell you what can be prepared from plums.
Jam from plums
Ingredients:
- plums - 2 kg;
- sugar - 800 g.
Preparation
We separate the plum from the stone and spread it into a pan, add ½ cup of water and warm it until the sludge starts to start the juice. We spread it around the containers, fill it with juice and sterilize for 15 minutes.
How to make plum sauce?
Ingredients:
- plum of acid varieties - 3 kg;
- water - 2 cups;
- stalks and inflorescences of dill - 250 g;
- coriander - 300 g;
- mint greens - 250 g;
- garlic - 5 lobules;
- pepper bitter - 2 pods;
- salt;
- sugar.
Preparation
Plums washing, add to the kazan and wait until they boil, after making a smaller fire, cover the lid and cook the plums until they completely boil. After grinding them through a sieve. Bones are discarded, and the flesh is again sent to the fire. In the boiling sauce we lower the bundle of overgrown dill, hot pepper, salt and sugar. Cook on low heat for 35 minutes. Greens and garlic is crushed with a blender or combine. We take out the dill from the pan. And in the sauce, add crushed herbs and garlic, cook the mixture for another 20 minutes. After let the sauce cool down and pack it into sterilized dishes. Top with sauce in each container, add a spoon of sunflower oil, tighten the lids.
How to make wine from plums?
Ingredients:
- ripe plums;
- sugar;
- water;
- gauze;
- fermentation tanks.
Preparation
Torn plums for two days must be kept in the sun, after that the fruits are wiped with a dry rag. During drying in the sun, the plum is covered with natural fungi and bacteria is a natural yeast. Berries are placed in a container and crushed to a homogeneous mixture. In the resulting plum puree we add water in a ratio of one to one. We leave our capacity for several days in the open air at a temperature not lower than 22 degrees. We cover the capacity with gauze, so that flies do not fly. When bubbles and foam start to appear on the surface, the fermentation process is started.
Now the mixture is filtered through several layers of gauze, pulp is thrown away. The resulting juice is poured into a fermentation vessel. When our wine slowly starts to wander again, add sugar to taste and mix. We remember that the vessel should be filled with a maximum of ¾ volume. Because During fermentation, carbon dioxide will be released and space is required. On the tank we set the water seal. Homemade wine should wander for 45 days. At the same temperature, where it wanders should be 20 - 25 degrees. Fermentation is completed when the release of gas from the hydraulic seal stops. Young wine is poured into another container, it can be filtered so that the sludge does not get into the wine. Plum wine should be ripened for at least three months and only then the wine is considered ready. But it still remains cloudy. For its full clarification it will take a couple of years.
How to prepare compote from plums?
Ingredients:
- plums - 1 kg;
- sugar - 1 kg;
- water - 2 liters.
Preparation
Plums are sorted, washed and dried. We divide each cream into halves and extract bones. Boil the water and pour boiling water over the plum, cover and leave for 12 hours at room temperature. After the plum we spread it into the jar. We pour out the water from under them into the pan, put it on the fire, add sugar. Cook the syrup after boiling for 5 minutes. Then fill them with jars with plums, roll them up and put them away for storage.