We prepare confiture from plums for different occasions

Confiture is like a very thick jelly and is a type of jam. Plum in its sourish-sweet taste is suitable for both desserts and meat dishes. Therefore, the confiture of this fruit can be sweet, but also spicy. The last billet is served as a sauce for beef, pork, spicy smelling cheeses. Let's see how to prepare a confiture from a plum, using various recipes. It is possible to take simply Hungarian or Renclode, but it is not forbidden to add other varieties.

If you collected overripe, softened, cracked (in a word, lost marketable) fruit, make a winter of confiture of plums. To do this, wash the fruit, remove the bones. Fold in the pelvis and add water at the rate of 0.5 cups of liquid per kilogram of sink. Cook until the fruit is not very soft, then wipe through a sieve. There is an option and simpler: just pass raw plums through a meat grinder with a frequent grate. In this slurry add sugar (300 grams per liter of puree) and cook, stirring regularly, for about 40 minutes. Hot pour over sterilized jars and sealed.

But if the fruits are immature, sour, make such a confiture of plums. One day before cooking, rinse 100 g of light large raisins, beat it with boiling water. Strain and pour half a cup of rum (or any other strong aromatic alcohol). Cover the food film. The next day and a half kilograms of draining mine, we select pits, the flesh is cut large. With two lemons and two oranges, remove the zest and squeeze the juice into the pelvis. We add half a glass of cold water and put it on the fire. When the mass is heated, pour 300 grams of sugar. After boiling, add the same amount of natural honey. We remove the foam actively, after which we introduce plums and raisins together with the remaining alcohol. When it boils again, screw the fire to a minimum and cook the mass until thickening - about an hour. Hot confiture from the sink is poured over the prepared jars and tightened with lids.

The following recipe allows you to prepare for future use an exquisite sauce for meat, camembert or brie. It is also good for mascarpone or curd cheesecake. In the preparation of such unexpected jam products like garlic (3 cloves), ground paprika (a large spoon), black pepper and pink peas, salt are used. The leaves of thyme and bergamot give the sauce a fresh and unique charm. This original confiture of plum recipe suggests cooking so. Pulp of plums (1 kg) is poured in a blender. We put it into heat-resistant dishes, add the crushed garlic, three tablespoons of salt, 400 g of brown cane sugar, 5 stems of thyme, leaves of bergamot. Pour 100 ml of vinegar "Balsamico" and put in the oven at 150 ^o C for an hour and a half. Then add the mixture of peppers and again return to the oven for another 15 minutes. In a separate cup, we breed a half spoon of agar-agar (you can gelatin) with boiling water. Careful that lumps do not form, mix with fruit and spicy mass. We dispense on cans, we seal.

There is a dessert similar to a pasta, which is called a confiture of plums and apples. Fruits are cleaned from bones. For 2 kg of sweet Hungarian, take half the apples. Fruits are laid in the pelvis layers, pouring each sugar (all leaves one and a half kilograms). Add also grated zest of one lemon and cinnamon. Put the pelvis on the fire and cook, stirring until the weight thickens to the consistency of a very thick marmalade. Lay a layer on parchment paper, dry it a bit in the oven.