Recipes from plums

August 12, 2017 17:52 | Fruit Plants

plums make compotes, wine, cook the jam, jam, prepared sauces and condiments, plums can be used for making dumplings and pies.

compote of plums cooked in the same way as the apricot liqueur - like cherry, jam and jam - like apples.When harvesting plums bone removed it is necessary (in addition to compotes).

simplest harvesting of sugar plums

Plums Wash, cut in half and remove pits.Fold in an enamel pot and boiled at low heat for about 15 minutes, stirring constantly, spread out on a sterile jars.

This blank is convenient because of it at any time, you can cook the jam, jam, marmalade, just add sugar and boil all together again (jam, if you add a little water, jam, if water is not added, if rub through a sieve, andUvarov even more, we get marmalade).

«Home olives" of thorns

Many growing on a plot turn - a close relative of the plum or damson or plum - a hybrid of plum and sloe.

All these cultures are no less useful than the drain, but have a more sour and astringent taste, making jam and wine

from them, not become less tasty.Recipes for them are the same as for cherries or plums, sugar just have to take a little more.That's according to your own taste add.

In addition, the turn can be prepared "olives", by the way, very tasty, and, of course, the seasoning tkemali, which can be fed to any dishes - meat, fish, vegetable.

2 kg of thorns, 1 liter of water, 1 tbsp.teaspoon salt, 1 tbsp.spoonful of sugar, 4 tbsp.spoons 9% solution of vinegar.

Washed berries blackthorn pour boiling water and cover.Allow to stand for 15 minutes.

Young leaves of tarragon (tarragon), scalded with boiling water and allow to drain water.Grind bay leaves.Pour into an enamel pan ox out of the thorns, berries folded into sterile jars, pereslaivaya rot laurel and tarragon on the shoulders of cans.

Prepare the marinade on the fusion of thorns under water (1 liter of liquid, 1 tbsp. Spoon of salt and sugar).Boil, remove from heat, pour the vinegar, stir and pour over the banks at the top.

Turn on the lid and cool under a blanket.

Store in a cool place.


sink or turn clear from the bones, mince and cook over medium heat for about 30-40 minutes, stirring to brew is not burnt.

dill, parsley, celery, cilantro large number of wash, mince and add to tkemali.

Add black pepper, salt, sugar, ground coriander seeds, garlic, passed through the spadefoot, to taste and bring to a boil.Boil 5 to 10 minutes, stirring constantly.