Source: Lisa870, AdobeStockPlums are considered very versatile for making winter preserves. This includes jams, fruit spreads, compotes, sauces, and even various appetizers. To make it easier for you to navigate this variety, we've compiled 20 of the best recipes!
1. Plum and Apple Jam for Winter
Source: botanichka.ruOf course, you can make jam just from plums, but this way it turns out much more interesting.
You will need: 300 g plums, 300 g apples, 500 g sugar.
Preparation: Dice the plums and apples, cover with sugar, and let sit for a couple of hours. Bring the mixture to a boil and simmer the jam for 25 minutes over low heat, stirring occasionally. Add spices if desired and seal the jam in sterilized jars.
2. Plum Jam with Walnuts
Source: vecteezy.comThis jam can be considered a complete dessert on its own.
You will need: 1 kg plums, 200 ml water, 750 g sugar, 100 g walnuts.
Preparation: Remove pits from plums, cover fruit with water, and boil for 20 minutes after coming to a boil. Add sugar and cook for another 30-40 minutes. Then add chopped walnuts, cook for another 10 minutes, and seal the preserve in sterilized jars.
3. Spiced Plum Compote
Source: aroma-avenue.ruOptionally, add any other fruits or berries to the compote.
You will need: 400 g plums, 250 g sugar, 2.5 l water, 1 cinnamon stick, 2 clove buds, 30 g lemon, 2 star anise pods.
Preparation: Place plums and all spices in a sterilized jar. Pour boiling water over them and leave for 15 minutes, covered. Drain this water and boil it again, this time with sugar. Pour over the plums again and seal the compote for winter.
4. Tkemali Plum Sauce for Winter
Source: лавкаспеций.рфA classic Georgian sauce, especially good with various meat dishes.
You will need: 1 kg plums, 1 hot red pepper, 6 cloves garlic, 1 bunch cilantro, 1 tsp salt, 1 tsp coriander, 1 tsp suneli hops, 2 tbsp sugar.
Preparation: Remove pits from plums, pour in a glass of water, and cook for half an hour until soft. Strain through a sieve along with the liquid. Mince garlic, cilantro, and hot pepper in a blender. Add everything with spices and sugar to the plum puree and cook the sauce for another 30-40 minutes. Seal it in sterilized jars.
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5. Marinated Plums like Olives
Source: rutube.ruA very original appetizer for winter, especially for a festive table.
You will need: 500 g plums, 60 ml olive oil, 5 tsp sugar, 3 tsp salt, 3 tsp vinegar, 6 clove buds, 2 bay leaves.
Preparation: Sort the plums, prick each fruit several times with a needle, and place them in sterilized jars. Pour boiling water over them and leave for 5 minutes, covered. Drain the water from the jars, add salt, sugar, and vinegar, and bring to a boil again. Distribute the spices among the jars with plums. Pour the marinade over the jars and add a spoonful of oil to each. Seal the plums for winter.
6. Plum Fruit Spread
Source: honey-way.ruPlum fruit spread is good because it thickens without any additives.
You will need: 1 kg plums, 800 g sugar, 1 tsp cinnamon, 1 glass of water.
Preparation: Remove pits from plums, cover fruit with water, and cook for half an hour until soft. Strain through a sieve and bring to a boil again. Gradually add sugar and cinnamon, and cook the fruit spread until thick for about an hour over low heat. Seal it in sterilized jars.
7. Plum Adjika with Garlic
Source: aidigo.ruVery unusual and interesting in taste, and also very aromatic.
You will need: 2 kg plums, 200 g garlic, 4 hot peppers, 2 tbsp tomato paste, 1 bunch herbs, 200 g sugar, 2 tbsp salt, spices.
Preparation: Remove pits from plums and pass the halves through a meat grinder with garlic, herbs, and pepper. Add the remaining ingredients, bring the adjika to a boil, cook for 20 minutes, and seal in sterilized jars.
8. Plum and Tomato Sauce for Winter
Source: novyefoto.ruIf you want to make the sauce spicier, add a couple of chili peppers.
You will need: 3 kg tomatoes, 2 kg plums, 2 tbsp salt, 8 tbsp sugar, 6 tbsp vinegar, 1 head garlic, 5 clove buds, 2 tbsp Italian herbs, spices.
Preparation: Remove pits from plums, chop tomatoes, and pass everything through a meat grinder. Add salt and sugar, bring the puree to a boil, and cook for 20 minutes. Add crushed garlic and the remaining ingredients, except for the vinegar.
Cook the sauce for another 10 minutes, let it steep for a couple of hours covered, and then strain through a sieve. Bring to a boil again, cook for about 1 hour over low heat, and pour in the vinegar a couple of minutes before the end. Seal the sauce in sterilized jars.
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9. Thick Plum Jam without Sugar
Source: арт-тайм.рфMaximally healthy and low-calorie!
You will need: 1 kg plums, 1 glass of water.
Preparation: Remove pits from plums, cover with water, and bring to a boil. Cook the jam over minimal heat for about 1.5-2 hours until the desired consistency. If desired, strain it through a sieve during the process to remove the skins. Seal the jam in sterilized jars.
10. Marinated Plums with Cognac for Winter
Source: pansionat-polyany.ruHere's an interesting appetizer for an adult festive table.
You will need: 1 kg plums, 250 ml water, 200 g sugar, 0.5 tsp cinnamon, 4 clove buds, 4 allspice berries, 50 ml vinegar, 4 tbsp cognac, 0.5 tsp salt.
Preparation: Boil water with salt, sugar, vinegar, and spices. Cook the marinade for 5-7 minutes and pour in the cognac. Place plums in a saucepan, pour marinade over them, and let sit for an hour.
Drain the marinade, boil it again, and pour over the plums for another 1 hour. Repeat this one more time. After this, arrange the plums in sterilized jars. Boil the marinade again, pour it into the jars, and seal the preserves for winter.
11. Plum Juice for Winter
Source: koketta.ruSpeaking of delicious winter preserves, don't forget about this excellent recipe.
You will need: 1 kg plums, 100 g sugar, 1 l water.
Preparation: Remove pits from plums, add a little water, and cook until soft. Blend with an immersion blender and add more water to the puree until desired consistency. Add sugar, cook the juice for another 15 minutes, and seal in sterilized jars.
12. Plums with Pits in Sugar Syrup
Source: pinterest.comThese plums can be eaten as is or used further in cooking.
You will need: 2 kg plums, 1.5 kg sugar, 3 l water.
Preparation: Make a syrup from water and sugar, stirring. Place plums in sterilized jars and pour syrup over them. Sterilize them for another 15 minutes in boiling water and seal for winter.
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13. Plums in Their Own Juice for Winter
Source: ziva-club.ruA diet recipe without sugar, and even without water.
You will need: 2 kg plums.
Preparation: Remove pits from plums and arrange them in sterilized jars. Place the jars in a pot of water and sterilize for 20-30 minutes until enough juice is released. Seal the jars for winter.
14. Plums with Garlic for Winter
Source: koolinar.ruThe main feature of this appetizer is that the garlic goes inside.
You will need: 400 g plums, 1 head garlic, 3 clove buds, 3 allspice berries, 200 ml water, 1 tbsp sugar, 1 tsp salt, 20 ml vinegar.
Preparation: Make an incision in the plums, but not all the way through. Remove the pits and insert a garlic clove in their place. Tightly pack the plums into sterilized jars with spices. Pour boiling water over them and leave for 15 minutes, covered. Drain this water, boil it again with sugar, salt, and vinegar, pour it back in, and seal.
15. Plums with Bell Pepper for Winter
Source: cvet-dom.ruAdd dill umbrellas, celery, garlic – any additions – to the jars.
You will need: 2 bell peppers, 6 plums, 30 ml vegetable oil, 30 ml vinegar, 1 tsp salt, 0.5 tsp sugar.
Preparation: Cut the pepper into strips and remove pits from plums. Tightly pack everything into sterilized jars and pour boiling water over them. Leave for 15 minutes, covered. Drain this water, add sugar and salt, boil again, and pour back in. Add a spoonful of oil and vinegar to each jar, and seal.
16. Soaked Plums
Source: heaclub.ruPreviously, such plums were prepared in barrels, but we can manage with jars.
You will need: 1 kg plums, 50 ml vinegar, 300 g sugar, 1 l water, 0.5 tbsp salt, 0.5 tsp each of cinnamon, cloves, and pepper.
Preparation: Boil water with salt, sugar, and spices, and finally add vinegar. Prick each plum, tightly pack them into sterilized jars, and pour the cooled brine over them. Cover with plastic lids and leave for 2-4 weeks in a cellar or refrigerator.
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17. Plums in Honey for Winter
Source: ru.dreamstime.comAn amazing and healthy dessert that is prepared in minutes.
You will need: 2 kg plums, 1 tsp each of ground cinnamon and cloves, 1 l honey.
Preparation: Remove pits from plums and tightly pack the halves into a jar, layering with spices. Pour honey over them, close the jars, and shake thoroughly so that the honey seeps to the bottom. Store the preserve for 2-3 months in a cellar or refrigerator.
18. Plum Marmalade with Lime and Ginger
Source: spmguild.ruA creative recipe for a beloved childhood treat!
You will need: 1 kg plums, 1 kg sugar, 1 cm ginger root, 1 lime.
Preparation: Remove pits from plums and add lime juice and grated ginger. Cover with sugar and bring everything to a boil. Cook for 20 minutes over low heat and strain the mixture through a sieve. Then simmer for about 1 hour until thick and seal the marmalade in sterilized jars.
19. Chinese Plum Sauce
Source: salo-sila.clubThis sauce will be good not only with Asian dishes but with any other dishes as well.
You will need: 1 kg plums, 120 ml rice vinegar, 60 ml soy sauce, 120 g sugar, 60 g ginger, 2 star anise pods, 1 cinnamon stick, 4 cloves garlic.
Preparation: Remove pits from plums and add grated ginger, garlic, and all other ingredients. Bring the mixture to a boil, cook for 40 minutes, and remove the cinnamon and star anise. Blend the sauce with an immersion blender, bring to a boil again, cook for another couple of minutes, and seal in sterilized jars.
20. Plum Pastila
Source: nn.ruThe finished pastila can be stored in dry glass jars or airtight containers.
You will need: 600 g plums, 100 g sugar, 50 ml water.
Preparation: Remove pits from plums, cover fruit with water, and cook for 20 minutes. Add sugar and cook until dissolved. Blend the mixture with an immersion blender and simmer over low heat until thick. Pour the mixture onto parchment paper in a layer 5-7 mm thick. Dry the pastila in a dehydrator according to instructions or place in a slightly open oven for approximately 6 hours at 60-80 degrees Celsius.