Recipes from plums

Plums make compotes, wines, cook jam, jams, prepare sauces and seasonings, Plum can be used for cooking dumplings and pies.

A compote made from plums is prepared exactly like from apricots, liqueur - like cherry, jam and jam - like apples. With blanks from the draining bones, it is necessary to remove( except compotes).

The simplest billet from drains without sugar

The plums are washed, cut in half and removed bones. Fold in an enamel saucepan and boil on low heat for about 15 minutes, stirring constantly, Dispense in sterile jars.

This workpiece is convenient because from it at any time you can cook jam, jam, marmalade, just adding sugar and boiling all together again( jam, if you add a little water, jam, if you do not add water, if you wipe through a sieve and boil iteven more, we will get jujube).

"Homemade olives" from the turn

Many grow on the site of a turn - a close relative of the plum or cherry plum or ternosliva - a hybrid of plums and thorns.

All these cultures are no less useful than plums, but they have a more acidic and tart taste, which makes jam and wine from them not less tasty. Recipes for them are the same as for a cherry or plum, just have to take a little more sugar. This is according to your own taste add.

In addition, from the turn it is possible to prepare "olives", by the way, very tasty, and, of course, tkemali seasoning, which can be served to any dishes - meat, fish, vegetable.

2 kg of thistle, 1 l of water, 1 tbsp.spoon of salt, 1 tbsp.a spoonful of sugar, 4 tbsp.spoons of 9% vinegar.

Clean the washed berries of the thorn with boiling water and cover with a lid. Leave to stand for 15 minutes.

Young leaves of tarragon( tarchun) scalded with boiling water and allow to drain. Grind the bay leaf. Pour into the enameled pot the will from under the thistle, fold the berries in sterile jars, interlace with laurel trash and tarragon, along the shoulders of cans.

Prepare the marinade on the water drained from the thorn( 1 liter of liquid, 1 tablespoon of salt and sugar).Boil, remove from heat, pour vinegar, stir and pour the cans to the very top.

Turn over on covers and cool under a blanket.

Store in a cool place.

Tkemali

Plum or thorn peeled, pass through a meat grinder and cook over a small fire for about 30-40 minutes, stirring, so that the brew is not burnt.

Dill, parsley, celery, large amount of coriander washed, pass through a meat grinder and add to the tkemali.

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