Plum Homemade Recipes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

What to cook from plums: 5 easy homemade recipes

In winter, to remember the warm days, you can arrange a "plum" dinner for the household. Serve spicy plum ketchup or sauce with the meat, for dessert - a pie with plums and a jug of delicious compote. And the adult family members can also be offered a decanter with aromatic and light wine.

Plums in their own juice

A very simple recipe, preparation takes very little time. And in winter, a jar with the aroma of fresh plums will remind you of summer days. You can use it to make dumplings, pies, decorate a cake, ice cream or other dessert.

For harvesting, you need to take well-ripened, but solid fruits, the "Hungarian" variety is well suited for it. If desired, plums can be rolled up without sugar.

To fill a liter jar, you will need about 1 kg of berries.

Preparation:

1. Sort out the plums, select intact berries, wash and dry.
2. Cut each fruit and remove the stone, fold tightly into a jar.
3. Pour water into a large saucepan and install the jar, cover with a lid, sterilize for a quarter of an hour (time to be noted after the start of boiling).
4. The berries will settle, add another portion and sterilize for a third of an hour.
5. Screw the lid back on, let the canned food cool (turning the jar upside down) under something warm, put it in the pantry.

Plum jam with oranges

The fruits contain a lot of pectin, so the plum makes an excellent jam. Any varieties of it are suitable for cooking. Instead of cinnamon, you can add natural vanilla, ginger, chocolate, cognac or rum essence. Three-stage cooking allows you to keep the fruit in its original shape.

You will need:

• 1 kg of plums;
• 2 tbsp. Sahara;
• a small stick of cinnamon;
• large orange.

Preparation:

1. Remove seeds from washed and halved plums.
2. Put them in a basin, sprinkle with sugar, let stand until the juice is released for 5-6 hours.
3. On a fine grater, remove the zest from the orange, squeeze the juice out of it, add everything to the plums and mix gently.
4. Put the basin on the stove, let the mass boil (remembering to stir periodically). Remove from stove, let stand overnight.
5. In the morning, bring the jam to a boil again, remove from heat again, let cool for 3 hours.
6. Let the jam boil again, fill sterilized jars with them and roll up the lids. Turn the cans over, cover with a blanket, allow to cool completely, put away for storage.

Plum wine

Plum is an ideal berry for making homemade wine because of its high sugar content. It is much easier to make wine out of it than, for example, from apples. Fermentation is more active, even with less sugar. This drink is perfect with kebabs, turkey or grilled chicken.

You will need:

• 4 kg of blue or yellow plums;
• litere of water;
• a couple of Art. Sahara.

Preparation:

1. To sort out the fruits, rejecting damaged ones, they cannot be washed, but only wiped with a dry cloth.
2. After removing the seeds from the plums, twist through a meat grinder or chop with a food processor. Pour the mass into a glass jar, tie the neck with gauze folded in three layers, remove for a couple of days in a room with a temperature of 20-25 degrees.
3. During this time, the fermentation process will begin. Strain the liquid through cheesecloth into another container.
4. Boil the syrup from sugar and water, let it cool. Combine plum juice and syrup, mix thoroughly with a wooden spatula.
5. Install a water seal on the container, keep it in a room with a temperature not lower than 22 degrees, but not higher than 25 degrees.
6. After one and a half or two months, drain the liquid from the sediment into another dish, close it with a lid. Ripening time of wine is about 3 months in a cool place.

Adjika

You can also cook it from cherry plum. For taste, you can add a mixture of herbs.

You will need:

• a couple of kg of plums;
• a couple of Art. l. tomato paste;
• a couple of red pepper pods;
• 4-5 medium heads of garlic;
• Art. Sahara;
• a couple of Art. l. coarse salt.

Preparation:

1. Prepare the plums, remove the seeds from them, peel the garlic, cut the pepper pods in half and remove the seeds.
2. Pass the garlic, pepper and plums through a meat grinder, put tomato paste, sugar into the resulting mixture, salt it, mix thoroughly and put on the stove.
3. When the mass boils, then continue to cook it for another half hour, stirring occasionally.
4. At the end of cooking, the sauce will acquire a greater thickness and burgundy color. The mass, if desired, can be grinded with an immersion blender for greater homogeneity.
5. Fill the jars with seasoning, cork, turn the lid down, wrap it with a blanket, let it cool, put it in a cool place for storage.

Plum and tomato sauce

Another version of the original sauce, which is suitable for almost all vegetable dishes, pasta, sausages, dumplings or meat. You can make even the simplest sandwich with it, for example, with toast from a loaf.

You will need:

• a couple of kg of tomatoes;
• one and a half kg of any plum;
• a couple of bulbs;
• a bunch of dill;
• a bunch of purple and green basil;
• half st. Sahara;
• a couple of heads of garlic;
• a bunch of cilantro;
• 1 tsp red paprika;
• a couple of Art. l. coarse salt.

Preparation:

1. Peel the onion and garlic, remove the seeds from the plums. Skip tomatoes, plums, onions through a meat grinder.
2. Transfer the resulting mixture to a saucepan, add sugar, salt and mix thoroughly.
3. Finely chop all the greens with a knife, pour into a saucepan, mix. The second option is to scroll with vegetables and fruits in a meat grinder.
4. Boil the sauce for an hour and a half, add paprika 10 minutes before the end, put the garlic, passed through a press or chopped on a fine grater.
5. Fill heated jars with a "gurgling" mass, seal them, turn the lid down, cover with a blanket, and put it in a suitable place for storage in the morning.