Stewed plum for the winter: recipes

In winter, the body lacks vitamins and a variety of tastes. The menu consists mainly of fried, boiled and stewed foods, I want a bright note reminiscent of summer days. This addition will be fruit and berry compotes. All housewives have the cherished recipes of the most delicious goodies for family and friends. If you collect several of these culinary pearls, apply a little work and imagination, then the harsh winter will become a little warmer and tastier.

Features of plum

In the wild, plum does not occur. This is a very successful hybrid of blackthorn and cherry plum. Breeders are constantly improving varieties, introducing more and more new varieties. They vary in size, color, taste and maturity. Home plum is unpretentious, grows well on any soil, tolerates drought and frost well. The most popular varieties:

• Volga beauty;
• Hungarian;
• Zarechnaya;
• Greengage;
• Golden large;
• Firefly.

They are divided into yellow and red-fruited varieties according to the color of the pulp. For the compote, it is important not what color it is, but whether it separates well from the bone and whether it holds its shape during processing with boiling water. Few people will like compote, where instead of neat slices or halves of plums, the unappetizing porridge of boiled fruits floats. Therefore, one should take into account not the popularity of the variety, but its technical and taste characteristics.

Benefit

Any product is evaluated from 2 sides - benefit and harm. For some people, plum is an inaccessible delicacy due to individual intolerance. Also, do not eat it with high acidity and stomach ulcers. This applies to fresh fruits, prunes and compotes. You can eat jam and jams in limited quantities for gastrointestinal diseases.

For those who are not affected by the restrictions, there is a great opportunity to eliminate the deficiency of vitamins and minerals, since the plum includes:

• betacarotene;
• riboflavin;
• potassium;
• magnesium;
• iron;
• vitamins C, B, PP, A, E;
• antioxidants;
• carotenoids.

This ratio is very valuable, and it is preserved in fresh and dried fruits in the same concentration. Regular consumption of 100-150 g of product brings tangible benefits.

Indications for use

Plum removes excess fluid, relieves swelling, stabilizes the intestines. For therapeutic purposes, the elderly, pregnant women and those who lead a sedentary lifestyle, it is recommended to eat 5-6 pieces of prunes or fresh fruits for the prevention of constipation.

The introduction of plums into the diet improves microcirculation of the blood of the brain and retina, accelerates regeneration, controls appetite, and reduces chronic fatigue syndrome. It is also recommended for weight control programs, cleansing the body, used in cosmetology.

The subtleties of choosing plums for compote for the winter

Stewed plum compote is oriented to the amateur. They sometimes give a small bitterness, although they do not carry any threat to health. Nevertheless, in most cases, the bone is removed, so it is worth taking a closer look at the grades where it is taken out easily, without deforming the pulp. To do this, it is enough in the market to ask the seller about this or to break the fruit for a test.

It is better to take a plum slightly immature.It has a denser pulp that does not spread in boiling syrup. Such fruits hold their shape well even when refilled.

By color, you need to focus only on personal preferences, if you want to drink dark compote in winter, then red-fruited varieties are selected, if light and transparent - golden. Sugar consumption depends on the sweetness of the fruit. You also need to consider whether the compote will only be made from plums or whether it is planned to add apples, raspberries or cherry plum.

A very interesting option is from small neat halves of medium-sized varieties: Skoroplodnaya, Spark, Peach. The aristocratic elongated slices of plum Anna Shpet look very beautiful in banks.

Ripening of early varieties begins in mid-August, later can hang on branches almost until frost. The hostesses have time to look at the plum abundance, outline the most successful options and slowly take up conservation.

Plum Compote Recipes

It is most convenient to cook it in small portions, trying different ratios of ingredients.

Main
It includes a minimum of components, it is prepared quickly and simply. The classic ratio of sugar to water in syrup is 200 grams per 3 liters. Plums are washed, cut in half, a bone is removed from them. They are laid in banks at the rate of filling at 1 \ 2 or 1 \ 3, depending on what you want more, compote or fruit.

It will take 2 fillings. The first is carried out with boiling water, the banks are covered with lids and aged for 15-20 minutes. Then the water is poured into the pan and the syrup is cooked on its basis. It is enough to boil it for 3-5 minutes. Fruits are poured a second time, lids are hermetically sealed, banks are turned upside down and insulated for a day. Then they can be put in a normal position and put away in a cellar or closet for winter storage.

Assorted
The recipe differs from the main one only in that it will require several varieties of plums of different colors. It is advisable to choose fruits of the same level of ripeness.

Apples and plums
These fruits combine perfectly, revealing the taste, making it even more saturated. Any grades will do.

Important: the fruits must be absolutely whole, the apples are removed by hand, without traces of bumps and dents. Otherwise, the compote can not resist and explode from the fermentation that has begun.

For cooking, an equal amount of fruit is taken, seeds are removed, the pulp is cut into slices. Banks are filled by a third. There are two ways to proceed.

1. If you use a double fill, first with boiling water, and then with a syrup based on liquid drained from cans, then sterilization is not required.
2. For those who prefer to do everything in 1 approach, you need to boil a syrup of 300 grams of sugar and 3 liters of water, pour them in cans and sterilize them for half an hour, and then roll them up.

In both cases, the container is covered with a towel or an old blanket and aged 24 hours.

Spicy
Adding herbs will add an unusual flavor that children and adults alike will enjoy. As a part of compote:

• water - 3 liters;
• dry red wine - 300 gr;
• sugar - 300 gr;
• vanilla;
• cinnamon;
• cloves;
• star anise.

Washed and seedless fruits are placed in jars; 1.5-3 liter containers are best suited. Then we combine water, wine and sugar, bring to a boil, fill in spices, boil for 1 minute and pour plums with this mixture. Then tightly close, turn on the lids and insulate. The next day they can be put in winter storage.

Tasty little thing
The combination of small yellow plums and red currants looks elegant and festive. For this, banks of 1-1.5 liters are suitable. The recipe is economical in time, since the bones do not need to be removed. Berries and fruits are washed, stacked in 2 layers. A double priming system without sterilization is used. For 3 liters of liquid, you need 250 g of granulated sugar. If the plum variety is sweet, then the norm is reduced by 50 gr.

Plums in own juice
For certain indications, it is undesirable to use sugar in the diet. In order to preserve vitamins and prepare a very economical base for boils or jelly, you need a plum, jars and about 60 minutes of time.

Sorted fruits are cut in half, a bone is taken out, then cut again, dividing into quarters. They are tightly packed in a jar, you can shake it slightly to increase the amount of product. Cover with tops without rolling up and set to sterilize. As the slices settle, the next batch is reported to the banks. After laying the last stand in a water bath for another 10 minutes and tightly rolled up. Banks should stand under warming still day and night. Then they are guaranteed to withstand storage until spring.

Original mix
For those who are often worried about disruptions in the digestive tract, high blood pressure and headaches, you should pay attention to an interesting mixture of plums, apples and chokeberry. More precisely, it is called chokeberry. The healing properties of berries have long been known and used in traditional medicine. With short-term exposure to boiling syrup, its basic qualities are preserved to a greater extent, as with plums. Drinking liters of such a compote is not worth it, but 1-2 glasses a day will significantly improve well-being.

Proportions:

• plum - 300 gr;
• apples - 300 gr;
• chokeberry - 150 g;
• sugar - 200 gr;
• water - 3 liters.

It is prepared only through double pouring, first with boiling water, then with syrup. Long-term sterilization will destroy all useful substances and compounds, turning the remedy into a regular, albeit very tasty stewed fruit.

Plums are perfectly combined to taste with apricots, raspberries, black currants, pears. The principle of compote preparation is the same, only the filling of cans varies and the amount of sugar decreases slightly or increases.

Plum compote will decorate the winter diet with a rich taste and aroma of warm summer.

Important: how to roll a delicious compote of plums for the winter with bones