Kokoschka
Admin, Tanya I have large plums, but not to say that they are very dense but fleshy, tasty. The seller does not know the variety. The color is like a black slush but not it. Drying gave in normally.
What do you think they will go, they will not break down?
Admin

Lilymay come up. Only do not cook them like jam at first... Pour just like mine with hot syrup.
Kokoschka
Thank you Tanya for a quick response! I'll do it then. And now I'm doing cucumbers. Especially yesterday I bought I want to try a recipe that is like yours from Nezhinsky. It seemed to me very convenient.
Erhan
I made 15 fills. I haven't tasted it yet.
🔗
It turned out three jars:
🔗
Admin
Quote: Erhan
I haven't tasted it yet

But how do you know the taste? How so? Really resisted the temptation
I took a sample every bay, and every time it turned out more delicious

Sveta, to your health! Hope you enjoy the taste
Erhan
Tatyana, I thought that I would eat what would not go into banks. And the plums fit so evenly, the filling so exactly was enough for everyone under the neck that I did not dare to break the harmony. In addition, now there is a sorely lack of time, everything is running, and tasting does not tolerate fuss. Now there will be more free time, then I will sit down and try with feeling, really, with arrangement. In the meantime, let it mature a little in the refrigerator.
Thanks again for such an exquisite recipe.
Admin

Sveta, then I will wait for the ripeness of the plums, I really want to hear your opinion about the taste
Fotina
Tatiana, can you sterilize plums? Or will I ruin everything? I do not want to store in the refrigerator, and there is no jar on the loggia.
Or is it better to do dried plums then?
I bought 4 kg of Hungarian, I rush between two recipes)))
Fresh thyme and rosemary available.
Admin
Sveta, I have such plums (the remaining 0.8 ml in the jar) have been in the refrigerator since "those times", and they stand without any problems. Like pears! Calculate how long it will be from the date of the recipe But, before that, they just stood on the balcony in a jar, in syrup from October to May.
Indeed, in these plums, due to daily hot pouring, the raw juice of the plums is completely replaced by sugar syrup, and sugar is a preservative.

If plums are dried in the oven, then they are, according to the principle of a tomato, they will need to be sterilized in oil. In the oven for 1.5 hours at 100 * C.
Although, I have a couple of cans in oil left in the last year, they are fine in the refrigerator. This year I will sterilize it in the oven and put it in the oven for storage.
Olgita
Tatyana, for many years now I have been making plums according to your recipe. This year, something incredible .... They started wandering .... They only poured 3 times on the fourth, the lid was puffed up. I added vinegar, honey and sugar, boiled again for 5 minutes and poured over. And at the bottom, as if not dissolved honey at the bottom of the jar. I want your advice: throw it away or wait. At the same time, the first batch of plums with the same honey and vinegar is okay. And another question. If I missed the day of pouring (I had to leave) the next 2 times in the morning in the evening can I boil it? Thank you.
Admin
Quote: Olgita
Poured only 3 times on the fourth the lid was inflated.

Plums need to be poured and poured 12-15 times !!! Only then will they stand without problems.

Since the principle of this method of conservation is the replacement of raw juice in plums with sugar syrup. Therefore, such multiple pourings are needed, and precisely with hot syrup.

Something you "muddied" with plums strongly, and with the very recipe. I just do not have vinegar in the recipe, this is again another recipe for plums, by another author.
Try to continue pouring hot syrup.Drain from the jar, boil and pour the plums hot again, remove for a day.

If one cycle is missed, you do not need to increase it - the syrup should cool completely and soak the plums.
Olgita
Fresh prunes 3 kg.
White sugar 700-800 grams
Honey (molasses) 200-300 grams
Apple cider vinegar (wine) 150 ml.
Bay leaf, dried 5 grams (1 standard package)
Fresh rosemary (dried) 4 branches medium
Fresh thyme (dried) 10-15 sprigs
Cloves in buds 1 tsp (optional)
Tatyana has vinegar I just poured them for only 3 days, and on the fourth I began to drain them and the lid pouted
Admin

Yes, sorry - I saw it myself
Only I don’t understand where and why the lid swells?
The plum is poured into an ordinary jar and the lid does not close tightly. Yes, even in a saucepan, it doesn't matter.
And every day you need to boil the syrup and pour the plums again.

Keep boiling the syrup and pouring it every day. It will be seen further. The plum will begin to take on a normal appearance somewhere around 5-6 days. And before that, it will be loose and ugly, it still has a lot of its raw juice.
Olgita
Tatyana the lid is plastic and it puffed up If I still added everything and boiled it’s okay?
Admin

Take off the tight lid, put something simpler, just so that the neck of the can is covered.
Well ... now you just have to wait, after your additions. Taste the syrup, what's missing?

I'm out, I cooked the plum jam with salt and pepper ... by mistake - and the result turned out gorgeous

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thymeOven-baked plum with salt and pepper
(Admin)
Olgita
Thank you very much, Tatyana, I understand. I will wait for the result. The most interesting thing is that from the first batch only the sand is different. And the result
OhiAh
Quote: Admin
Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
I have already flooded plums 7 times. Only I took out the bones. Almost everyone has already wrinkled. Once again I pour 5. And it’s delicious ... Thank you, Tatyana, for the recipe.
Admin
Quote: OhiAh
And how delicious ...

Well, it wouldn't be tasty yet Nina, to your health!

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