Plums are the true queen of stone fruits, deservedly occupying a special place in Ukrainian cuisine. This juicy and fragrant fruit not only delights with its unique taste, but also offers countless opportunities for culinary creativity—from traditional jam to modern gastronomic masterpieces. At the height of the season, when plums ripen and fill the orchards with their enchanting aroma, it’s time to discover all the secrets of cooking with these wonderful fruits. In this article, we will look at popular recipes for plums.
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The beneficial properties of plums: a natural treasure trove of health
Before moving on to culinary recipes, it is worth mentioning the unique properties of plums, which make them not only delicious but also extremely beneficial to health.
Plums are rich in vitamins and minerals, containing record amounts of potassium, vitamins B, A, C, E, PP, calcium, and coumarin. One medium fruit contains only 30 calories and about 7 g of sugar, making it ideal for those watching their weight. At the same time, plums provide 10% of the daily requirement of vitamin C, 5% of vitamins K and A, as well as small amounts of manganese, copper, and potassium.
Regular consumption of plums provides numerous health benefits:
- Improvement of cardiovascular system function: removal of “bad” cholesterol and reduction of high blood pressure
- Strengthening of the nervous system: thanks to the high content of vitamin B2
- Improved digestion: mild laxative properties and stimulation of gastric secretion
- Antioxidant effect: plums contain twice as many polyphenolic antioxidants as nectarines and peaches.
- Supports skin health: vitamins A, C, and E provide moisture and stimulate collagen production
Selecting and storing plums: the basics of successful cooking
How to choose the perfect plums
To prepare the most delicious dishes, it is important to choose the right plums. The quality of the final dish directly depends on the quality of the fruit used.
Criteria for choosing plums:
- The fruits should be ripe, but not overripe, with firm flesh.
- No cracks, stains, or signs of rot
- Approximately the same size for uniform processing
- Dense texture, especially for heat treatment
The best varieties for cooking:
- Stanley is the most popular variety in Ukraine, with large fruits (up to 50 g) and a sweet honey flavor.
- Renklod Altana – dessert flavor and excellent transportability
- Hungarian plum – ideal for preserves and jams thanks to its dense flesh
- President – large, fragrant fruits, perfect for various dishes
Rules for storing plums
Proper storage of plums allows you to extend the season of enjoying these fruits:
- In the refrigerator: at a temperature of 0-5°C, plums can be stored for 2-3 weeks.
- Freezing: remove seeds, cut into pieces, store for up to 10 months
- For long-term storage: temperature -1…+1°C, relative humidity 90-95%
TOP 10 best recipes with plums
1. Classic plum jam “Five Minutes”
This traditional recipe preserves the maximum amount of nutrients and the natural flavor of plums.
Ingredients:
- Pitted plums – 1 kg
- Sugar – 0.5 kg
Preparation:
- Cover the prepared plums with sugar and leave for 8-10 hours to release the juice.
- Bring to a boil and cook for no more than 5 minutes.
- Arrange in sterilized jars and seal.
2. Plum jam with chocolate
An original recipe for true gourmets, combining the tartness of plums with the richness of chocolate.
Ingredients:
- Plums – 1 kg
- Sugar – 400 g
- Dark chocolate – 80 g
Preparation:
- Remove the pits from the plums, cover with sugar, and leave for 5-6 hours.
- Cook on low heat for 20-30 minutes.
- Add chopped chocolate 5 minutes before it is ready.
- Pour into jars while hot
3. Galette with plums and almonds
Exquisite pastries with a crispy base and juicy filling.
Ingredients:
- Plums – 15 pieces.
- Flour – 150 g
- Butter – 85 g + 1 tbsp.
- Pitted almonds – 1/2 cup
- Cold water – 3 tablespoons
- Sugar – 4 tablespoons
- Salt – a pinch
Preparation:
- Mix 2 tablespoons of sugar, flour, salt, add butter, and rub into crumbs.
- Pour in the water, knead the dough, and leave it in the refrigerator for an hour.
- Cut the plums, mix with sugar
- Roll out the dough, place the plums on top, sprinkle with almonds
- Bake at 180°C for 25 minutes.
4. Plum crumble
A quick dessert with a crunchy topping.
Ingredients:
- Plums – 10 pieces.
- Flour – 150 g
- Butter – 120 g
- Sugar – 4 tablespoons
- Salt – 1/4 teaspoon
Preparation:
- Mix the flour, salt, 2 tablespoons of sugar, and butter until crumbly.
- Cut the plums into quarters, mix with the remaining sugar.
- Place the plums in the molds and sprinkle with the flour mixture.
- Bake at 180°C for 25-30 minutes.
5. Salad with veal and plums
A warm salad combining juicy meat with the tartness of plums.
Ingredients:
- Veal tenderloin – 150 g
- Plums – 200 g
- Lettuce leaves – 200 g
- Olive oil – 2 tablespoons
- Salt and pepper to taste
Preparation:
- Tenderize the meat, fry until golden brown
- Remove the pits from the plums and cut them into pieces.
- Mix the salad, plums, meat, and season with oil.
6. Pickled plums
A versatile appetizer that goes well with meat dishes and as a standalone dish.
Ingredients per 1 kg of plums:
- Water – 500 ml
- Sugar – 200 g
- Vinegar 9% – 100 ml
- Bay leaves – 3 pieces
- Cloves – 5 pieces.
- Black peppercorns – 10 pieces.
Preparation:
- Pierce the plums with a toothpick and pack them tightly into jars.
- Prepare a marinade from water, sugar, vinegar, and spices.
- Pour boiling marinade over the vegetables and sterilize for 15 minutes.
7. Canned plums with pits
A quick way to prepare plums for winter without unnecessary hassle.
Ingredients:
- Plums – 600-700 g
- Water – 500–600 ml
- Sugar – 220-250 g
Preparation:
- Prick the plums with a toothpick 3-4 times.
- Pour in water, bring to a boil
- Add sugar, cook until dissolved
- Arrange in sterilized jars
8. Cheese cake with plums
Delicate pastries with ricotta and fragrant plums.
Ingredients:
- Plums – 300 g
- Ricotta – 250 g
- Semolina – 125 g
- Milk – 500 ml
- Sugar – 120 g
- Eggs – 2 pcs.
- Cinnamon, vanilla, lemon zest
Preparation:
- Cook semolina porridge with milk and vanilla until thickened.
- Beat the eggs with sugar, add ricotta and cooled semolina.
- Place the dough in the pan, top with plum halves
- Bake at 180°C for about an hour.
9. Glazed plums with sorbet
An exquisite dessert for special occasions.
Ingredients:
- Plums – 6 pieces.
- Sugar – 680 g
- Brown sugar – 20 g
- Limes – 5 pieces
- Sour cream – 480 g
- Almonds – 30 g
Preparation:
- Prepare syrup from sugar and water
- Cut the plums in half and remove the pits.
- Boil in syrup until soft
- Serve with sherbet and almonds.
10. Plum jam with ginger and cinnamon
An original recipe with a spicy twist.
Ingredients:
- Pitted plums – 2 kg
- Sugar – 900 g
- Water – 250 ml
- Dried ginger – 1 teaspoon
- Cinnamon – 1 teaspoon
Preparation:
- Cover the plums with sugar, pour in water
- Bring to a boil, add spices
- Cook for 40 minutes, skimming off the foam periodically.
- Arrange in sterilized jars
Tips and secrets for cooking dishes with plums
Basic principles of working with plums
Preparation of fruits:
- Always wash plums thoroughly under cold running water.
- For organic fruits, use a soft brush for cleaning.
- Overripe plums require additional disinfection – soak them in a solution of baking soda (1 tablespoon per liter of water) for 10-20 minutes.
Removing seeds:
- Use a special tool or a sharp knife.
- For jam made from halves, choose varieties with pits that are easy to remove.
- When making jams, it is better to remove the seeds in advance.
Heat treatment:
- Do not overcook plums – this causes the flesh to break down.
- To preserve the shape, cook for no more than 5-10 minutes at a time.
- Use a wide pot with a thick bottom for even heating.
Common mistakes and how to avoid them
The most common mistakes:
- Using overripe plums for whole preparations
- Too high temperature during drying
- Insufficient sterilization of jars
- Incorrect sugar ratio (may lead to spoilage)
Secrets of success:
- Prick whole plums with a toothpick before canning – this prevents cracking.
- Add citric acid for better color and flavor retention.
- Use sugar as a natural preservative, but don’t reduce the amount too much.
Seasonal cooking and preparations for winter
Preserves made from plums of varying ripeness
Ripe plums (picked from the tree):
- Suitable for any workpiece
- Ideal for freezing and drying
- Best option for fresh consumption
Overripe plums (fallen to the ground):
- Require additional treatment with soda
- Perfect for jams, preserves, and marmalades
- The juiciest and most aromatic
Unripe plums:
- Perfect for sauces and adjika
- Can be added when marinating vegetables and mushrooms
- Good for sour preparations
Storage conditions for blanks
To preserve the blanks without spoiling them, you need to follow simple rules:
- Store in a dark place at a temperature of +5-15°C.
- Avoid direct sunlight to preserve color
- In an apartment – a storage room or hallway, in a private house – a cellar
Current trends and innovations
New ways to use plums in cooking
Modern gastronomy opens up new horizons for the use of plums:
- Plum sauces for meat – an alternative to traditional tomato sauces
- Plums in salads – pairing with different types of meat and cheese
- Dessert experiments – plums in chocolate, caramel, with exotic spices
Healthy eating with plums
Plums are becoming increasingly popular among healthy lifestyle enthusiasts:
- Its low calorie content makes it ideal for diets.
- High antioxidant content promotes rejuvenation of the body
- Natural enzymes improve digestion
FAQ: frequently asked questions about cooking with plums
Can frozen plums be used for jam?
Yes, frozen plums are perfect for jam. They don’t even need to be completely defrosted—just slightly thawed.
How much sugar is needed for plum jam? The
standard ratio is 800-1000 g of sugar per 1 kg of pitted plums. The amount can be adjusted depending on the sweetness of the fruit.
How to preserve the color of plums during canning?
Add citric acid (0.5 tsp per 1 kg of plums) – it preserves the natural color and prevents oxidation.
Should you remove the skin from plums?
For most recipes, the skin is left on—it contains nutrients and adds texture. If the skin is tough, you can blanch it.
How long can plum jam be stored?
If prepared and stored correctly, it can be stored for up to 2-3 years. The main thing is to maintain the correct temperature and keep it in a dark place.
Which spices go best with plums?
Classic combinations: cinnamon, vanilla, ginger, cloves, cardamom. For savory dishes – rosemary, thyme, black pepper.
How to determine if plum jam is ready?
A drop of ready jam does not spread on a cold plate, but retains its shape. You can also use a cooking thermometer – the temperature of ready jam is 104-105°C.
Plums are truly unique fruits that offer endless possibilities for culinary creativity. From simple jam to exquisite gastronomic compositions, each recipe reveals new facets of the taste of this wonderful fruit. Using these recipes and tips, you can create true culinary masterpieces and enjoy the taste of summer all year round.
Remember: the best dishes are made with love and patience. Experiment with combinations, add your own ingredients, and create family recipes that will be passed down from generation to generation. Enjoy your culinary journey with plums!