Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

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Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

Ingredients

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 branches
Carnation in buds 1 tsp (optional)

Cooking method

  • I take prunes large and dense. A large red plum is also suitable.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • We clean my plums from petioles and defective berries.
  • We prick the plum with a comb in several places so that the plum better gives off its juice and absorbs the sweet syrup, that is, the substitution of raw plum juice for sugar syrup takes place better and better.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Place the plum in a large bowl, saucepan.
  • Put sugar, honey in a saucepan, pour vinegar, heat the mass to a boil, stirring occasionally. And we make sure that the mass does not escape from the pan. The mass will first turn out to be foamy, but then after the foam settles, there will be an ordinary transparent syrup.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • I deliberately add honey to the syrup, since honey, after heating and dissolving in sugar, will not allow the mass to become sugared, especially when we pour the plum with syrup. This sweat-candied mass is difficult to "break off" from a bowl-saucepan, if only put on a slow fire and slowly dissolve.
  • Pour the plum with the resulting sweet syrup. There is not enough syrup for the whole plum, this is normal. Gradually, the plum will give its juice to the syrup. Leave the plum in the syrup for a day.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Now carefully transfer the plums to thick glass jars that will withstand hot sugar syrup. Only sugar syrup with plum juice should remain at the bottom of the bowl.
  • Pour juice from a bowl into a saucepan, put on fire. Add rosemary, thyme, bay leaf, cloves to the syrup, let the syrup boil, boil it for a couple of minutes.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Pour the prepared marinade syrup into a jar over the plums. At the same time, you need to try to distribute all the spices throughout the jar inside the plum so that the spices can penetrate everywhere and give their taste to the plums. Turn the plums over very carefully so as not to break their skin, and the pulp remains intact inside.
  • Close the jars with lids and leave to stand for a day.
  • After a day, pour the marinade syrup from the plums into a saucepan, put on the fire, boil for a couple of minutes, and again fill the plums with hot syrup. Again, leave the jars with plums for a day. Moreover, foam will appear on the surface of the syrup, which I remove and discard so that the syrup after boiling is transparent and clean
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • To drain the syrup from the can into the pan, I use a special. a small strainer, which is put on the neck of the jar, and all the plums and spices remain in the jar - only liquid is poured out.
  • We repeat this procedure with draining the syrup and pouring it 12-15 times, every day.
  • Gradually, the marinade syrup becomes thicker, and it becomes more, gradually the whole plum will be completely covered with syrup.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • After 12-15 fillings, the plum is ready. Slightly wrinkled, but dense inside, there is a lot of pulp.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Now you can transfer the plum to a sieve colander, strain the liquid.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Place the plums in a new clean jar
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Boil the strained marinade syrup, remove the foam again (if it is on the surface of the syrup), pour over the finished plums, close the lid.
  • Refrigerate cans with plums, and can be put away for storage. You can store such plums both in the refrigerator and on the balcony, cellar - they will stand well, since the raw juice of the plum is completely replaced by sugar syrup.
  • Here I will show plums in different fills.
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • The most accurate and dense plums inside are obtained if the plums are first pricked with a comb, then both raw juice and sugar syrup circulate freely and interchangeably.
  • If you do not do this, do not pierce the plums before pouring, then the plums inside become too wet and soft, like an inflated ball, they burst when biting - see the photo for example of yellow plums above.
  • I liked more in all respects, the plums pre-pricked with a comb.
  • Ready plums - Bon Appetit!
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
  • Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

Note

Believe me, this is delicious!
Bon appetit, everyone!

There is a similar recipe on the forum:
Pickled plums (Qween)

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

A very noble snack turns out As an addition to meat, cheese, cottage cheese, salad ... more everywhere
And you can also make such prunes stuffed:
- grated cheese, walnuts, garlic
- Roquefort cheese, pine nuts, raisins, white wine
- whole almonds
- feta cheese, herbs, garlic
- lightly salted fish
- and so on ... connect imagination

Other fruit jelly can be viewed in the topic Sweet fruits "candied fruits (glace fruits)"

Similar recipes


Plum jam (Tatyana1103)

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

ang-kay
I also closed the pickled plums this year, only fewer spices without honey and added brandy .. I just poured it into a bowl and drained it. Also 15 times. Then I put it in sterile jars and filled it with boiling syrup. Have not tried it yet, of course, but the syrup is very tasty. Tanyush, thank you for showing this option as well. I think it will be great.
What do you think, if white dense plums do this? Will it go?
Admin
Angela, I have already tried to close both prunes and red-yellow plums in this way - it works well.On my photos you can see that there are different plums in color and size, it so happened that I collected the recipe from different visits
And today I put very large yellow plums for testing, I'll see what happens

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

I already have a run for plums, I really like plums in this design - very tasty
I came to the conclusion that plums are needed large and dense inside.
ang-kay
So next year, if we survive and the plums are ugly, then I will also make yellow ones.
Admin

Angela, to your health! You will not regret!
Tanyulya
Cool. They sell prunes ... you have to try it a bit.
Tatiana, thank you
These seem to me to be tastier than the Japanese ones.
Gala
Tanyush, great plums! The set of herbs and spices goes well with them.
I made plum jam with rosemary and all kinds of pastries ... I really like this combination.
I will also put your plums in the tabs, I will definitely.
Admin
Quote: Tanyulya


These seem to me to be tastier than the Japanese ones.

Girls, THANK YOU!

Try it, it's delicious Checked, the third tab on the table is already fermented This is also a prune from the series "give out one by one"

Tatyana, I will surprise you with salty plums. Right now, I will collect the necessary ingredients, and I will surprise you
Admin
Quote: Gala

Tanyush, great plums! The set of herbs and spices goes well with them.
I made plum jam with rosemary

Galya, THANK YOU!
Today I put specials. cook plum jam with balsamic. This kind of unsweetened prune jam is good for adding to bread, when stewing beef, etc.
Olgita
Tanya, dry thyme 10-15 branches, how much is that? smoked all dry spices in the market
Admin

Olya, for 3 kg of plums, I would put 2 tsp. dry thyme.
Olgita
Thank you, I’ll go pour it. Rosemary in the branches is dry, it's easier with it

Admin

Olya, good luck! I keep my fists
Nadyushich
Tanya, thanks for the recipe! Bookmarked it! After tasting the pickled plums, I can imagine how delicious it will be. Previously, I did not even imagine that such a yummy could be prepared from plums! My friend didn’t know what to do with the plum before in good years, but now in anticipation of the next season, that the whole plum would be pickled. And really delicious with different dishes and plums and sauce!
Admin

Nadyusha, to your health!
I also liked plums in this performance
Actually, I got a plum year this year, plums in different versions I even prepared a jar of plum jam for culinary purposes, with balsamic - the taste and smell of smoked prunes
Helen
Tatyana, very interested in your recipe! I bought a plum yesterday ... I flooded it ... today I flooded it for the second time ...
Admin

Lena, well, we fill it ... 12-15 times in a row, every day Plums will gradually release their juice and absorb the sugar syrup, and wrinkle
I also have two jars, they get wet - and by the number of plums there are half left in each jar
Helen
Quote: Admin
well, fill it in ... 12-15 times in a row
it turns out 12-15 days ...! ??
Admin
Quote: Helen3097

it turns out 12-15 days ...! ??

Yes! Substitution of raw juice from plums to sugar syrup should occur, this is also a way of preserving fruits
You can taste it and understand how the taste of plums changes for the better.
In appearance, the plums should look like mine, in the photo - but delicious as it will be
Cvetaal
Tanya, thank you very much for sharing such unusual recipes with us! I already made the pears, put them in a jar and poured them with syrup, didn't dry them, I tried one, it's very tasty, just food of the Gods! Now I'm waiting for the plums, it's worth a week, I took a sample today, incomparable, I imagine what will happen in a week
Admin

Sveta, FOR HEALTH! This is delicious! It takes a long time to prepare - it is eaten quickly! Sweet treat!
I am glad that we liked the fruits, so we will have other "sugar"
Cvetaal
Tanya, brought her plums, help yourself
Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme

Very tasty, spicy and aromatic. An amazing transformation of ordinary not very tasty plums into a gourmet delicacy. It turned out two cans: 1.5 l and 0.7 l, I will give out one at a time on great holidays

Tanya, thank you, thank you, thank you and ad infinitum !!!
Helen
Svetlana, Oh, and I’ll still be standing before Friday ... but I’m already carrying one at a time .. every time it’s tastier and tastier ... I also think I’ll give out one at a time ..
Admin

Girlswhat are you guys Such plum treats

Svetaplums look gorgeous! I believe that it's delicious - I constantly drag it out of the can myself. I even divided it into two cans: beautiful and defective. There are plums that come out very neatly, but there are watery ones, they are cracked, and so on, so we eat up these ones now.
And the most delicious are obtained from dense prunes.

Lena, I am also waiting for your impressions of the taste Very interesting

And plums fell on me again, I had to deal with them. I put the marinating again, but in a different way, with the addition of rum, we will wait ...
Helen
Quote: Admin
with added rum
I also want these !!!
Cvetaal
And I want a rum barrel with different berries and fruits is already standing, in July it began to lay
Tanya, and plums with rum are also long-lasting, how long do we languish in anticipation?
Admin

Girls, also 12-15 fills will need to be done.

Today I will pour plums with syrup. The technology is slightly different here.

If there is a need, I will draw up a new recipe in stages. How, should I? Or will you wait for the finished recipe completely
Helen
Quote: Admin
If there is a need, I will draw up a new recipe in stages. How, should I? Or will you wait for the finished recipe completely
Until your stage ends .... the plum will not be on sale !!!!!!!!!!
Admin

Then download for plums now And I'll start writing the recipe gradually ... I'll do something in the evening

Helen
Quote: Admin

Then download for plums now And I'll start writing the recipe gradually ... I'll do something in the evening
Hurrah!!! how much to take !!! ???
Admin
Quote: Helen3097

Hurrah!!! how much to take !!! ???

from a kilogram and above. I got 4 kg. cleaned and prepared drains.
Cvetaal
Tanya and I are at a low start for plums, today I bought a dark 0.7 l rum, is that enough?
Admin
Quote: Cvetaal
Rum today bought a dark 0.7 l, is that enough?

You can get drunk! Enough!
Today I made a control fill, if tomorrow there is a good result, I will start writing the recipe after the fact
Cvetaal
We are waiting for

Thank you, Tanya!
Admin
Quote: Cvetaal

And I want a rum barrel with different berries and fruits is already standing, in July it began to lay
Tanya, and plums with rum are also long-lasting, how long do we languish in anticipation?

Go...

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper (Admin)

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
ang-kay
Already delicious
Admin

Aha!
Helen
I poured the first batch into jars ... bought plums ... put the second batch !!!
Admin
Quote: Helen3097

I poured the first batch into jars ... bought plums ... put the second batch !!!

Lena, well, it’s gone. Know, I liked plums to my taste.
Helen
Quote: Admin

Lena, well, it’s gone. Know, I liked plums to my taste.
yeah, very tasty !!!!!
Admin

Well, we'll come up with something else, delicious
alba et atra
Yesterday I bought more plums at the market, and fresh rosemary and thyme.
Today I put it.

Tatyana, this cooking technology is so interesting.
I just want to cook jam like that next summer.
All the berries will be whole and the jam is beautiful and delicious.
Admin
Lena, to your health!

Yes, a very interesting and old principle of preparation is by the method of long-term filling with syrup, without boiling. At the same time, the fruits are not deformed, and then you can simply store them in a closed jar.
I have pears from last year, and they feel great

About jam here
Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper (Admin)

Spicy prunes, table "candied fruits (glace fruits)", with rosemary, thyme
Admin
Today I had the opportunity to stick to prunes - I ate from the heart, very tasty With red tart wine as an appetizer went very well
During the time, the prunes were infused in syrup And just stands in a jar on the balcony in the cold.
lolia
Tatyana, thanks for the recipe, I liked your little vinegar compared to the usual pickled plums and spice combinations. My plums are still on the first fillings, the marinade has almost covered the plums, and judging by its smell and taste, the plums will be excellent!
Admin

Olya, to your health!
GenyaF
Tanya! the day before yesterday we also started a can of plums under red wine, very tasty! I prepared four liter cans, made half of prunes, the other half of some kind of round plum. I will compare in the process of eating. There was no thyme, I used fresh rosemary from the garden. And yes! We now have four plum trees, my Pretzel was inspired and insisted on expanding our cream park, and you are all to blame
Admin

Zhenya, to your health!
I am ready to be guilty, in such a good deed of growing garden trees. How many cans of plums will you have? MNOGAAAAA!
Erhan
TatyanaThanks for the link to the recipe. I will definitely cook it as soon as I get to the dacha. My son and I are fans of thyme, I can imagine how happy he will be with plums with this herb.
Admin

Sveta, great recipe, excellent plums are obtained and, in principle, without much effort

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