Hungarian is one of the best plum varieties. They love her for the very tasty, juicy, aromatic flesh, and for the fact that when preserving it is easy to separate the bone, and for the stability during storage and transportation. It is the Hungarian who is most often dried and dried, boiled juice and stewed fruit from it, preserves and jams, pickled and even salted. Ugorka - the second name of plum - has many breeding varieties. They differ in the color of the fetus, shades of taste and smell, size and shape. But the high content of vitamins, excellent culinary indicators - this is common to all varieties.
Lovers of sweets
Let's talk about how you can make jam from Hungarian plum in different ways. Indeed, in the preparation of this conservation product, like any other type of sweet canned food, there are subtleties and tricks.
- Firstly, ripe fruits are suitable for cooking, even slightly overcooked, with a slightly wrinkled skin. The main thing is that they are not wormy.
- Secondly, when jam from Hungarian plum is preserved, the fruits should be blanched first. To do this, put them in small batches in boiling water for 2-3 minutes, then immediately cool.
- Thirdly, a plaque of wax is often present on the plum skin, which is not removed during a normal washing with cold water. To clean it, the fruits that go to the Hungarian plum jam can be dipped not in ordinary boiling water, but with the addition of 1.5 teaspoons of baking soda. True, then keep the plums in boiling water for less than a minute.
- And finally, fourthly, dessert preparations are not necessarily made solely on the basis of sugar. Often, Hungarian plum jam is cooked on honey and even with the addition of alcohol. And it turns out very cool!
However, let's not rush and introduce you in order with different recipes. After all, Hungarian plum jam is so different!
Classic recipe
The easiest way to hot-process fruit preserves is as follows.
- Wash fruits without blanching.
- Seed and sprinkle with sugar.
- Let stand for 5-7 hours, so that the fruits intended for jam from plums of the Hungarian variety let the juice go.
- Then put the bowl with the workpiece on the fire.
- When the juice boils, add all the intended sugar (per 1 kg drain 1.2 kg of sugar), pour 400 g of water and cook, stirring, for about half an hour.
- Then let the jam βrestβ for 3 hours and start cooking again. Repeat the process 4 times.
- For the last time, add a little vanilla and 2 g of citric acid to the fruit, cook until done.
- Arrange canned food in sterilized jars and cover.
Clarification: the dessert will turn out even more magnificent if you add 100 grams of chopped walnuts during cooking.
Wine delicacy
And here is the very same Hungarian plum jam, the recipe for which includes alcohol. You need to prepare this delicacy, a bottle of good light (white, pink table) grape wine and 700 g of sugar for every kilogram of plums. Why light wine? It is less dense, heavier than red, does not change the natural color of the fruit, has a pleasant, unobtrusive smell in harmony with plum. As for fruits, you will need well-ripened small plums, because this is jam with seeds.
- First, boil the syrup.
- Puncture the fruit in several places with a thick needle or steel pin or wooden toothpick, match.
- Fold them in a basin, pour in syrup and cook on low heat for about an hour until fully cooked.
Keep the jam in the refrigerator. Lay it in dry sterile jars and cover with parchment paper.
Dessert "for adults"
Remember the episode from The Diamond Arm, where an unlucky Semyon Semyonovich, a border guard officer sometimes advises to overturn a glass of brandy for health - for home, for family, so to speak? But how to make a dessert from Hungarian plums is a special conversation. However, we are happy to share this wonderful recipe with you!
- Wash the plums, stick them, as indicated in the previous recipe, put them in an enameled pan.
- Pour the fruits with cognac and put under the lid for a day to insist.
- Then take them out, put them in a cooking bowl.
- Prepare a thick syrup (half a liter) at the rate of a glass of water for one and a half glasses of sugar and 100 g of cognac.
- Boil the plums in syrup until transparent and medium thick.
- Arrange on banks in a cooled form. Cover the jars with nylon lids and store in the refrigerator.
And again, the bones recipe
Yes, many housewives like this way of conservation. It is less time consuming, and the bones give the jam a special pleasant aftertaste.
- Blanch the fruit well.
- Cook the syrup at the rate: per 1 kg drain 1.2 kg of sugar and 400-500 g of water.
- Pour the plums with boiling syrup, let it boil again, then for 3 hours remove the basin from the heat.
- Repeat the procedure again three times.
- The last time, cooked until cooked, hot spread the jam in the jars and roll up.