Plum liqueur (slivyanka) at home: 9 recipes

During the first tasting, slivyanka is remembered for its original sweet and sour taste and pronounced plum aroma. Although this liqueur is classified as a dessert drink, it can also be served before meals to improve appetite. I'll tell you how to make slivyanka at home. If there are enough fruits, I advise you to take a closer look at at least one of the proposed recipes. Many people confuse slivyanka and slivovitz, but in fact these are two different drinks that are only prepared from the same raw materials. Slivovitz (rakia) is a strong alcohol (45-75 degrees), obtained by distilling fermented plum juice. After aging in oak barrels, the taste of slivovitz is close to cognac or Calvados. Slivyanka, in turn, is a sweet liqueur made from plums with a strength of 18-20%.

Slivyanka can be made from any variety of plums, but especially tasty liqueurs are obtained from the Hungarian, Egg, Renclod, Mirabelle and Canadian plum varieties. It is believed that the darker the fruit, the better the drink.

Culinary secrets

Traditionally, liqueurs are alcoholic drinks obtained by infusing fruit raw materials with alcohol or an alcohol-containing liquid (vodka, cognac, moonshine). Strictly speaking, the correct liqueur has a strength of up to 20% and contains from 25 to 40 g of sugar per decimeter. However, in everyday life, liqueurs are any fruit and berry liqueurs, and sometimes even homemade wines prepared without the addition of wine yeast (from only fruits, water and sugar). Because of this, the technology for producing slivyanka (plum liqueur) at home can also be different. However, in any case, to obtain the expected result, the winemaker will need knowledge of several nuances.

Green plums are not used for liqueurs. The best choice would be ripe or even overripe fruits. Even soft specimens with burst skin will do. However, under no circumstances should they be moldy.
The liqueurs are made from whole plums with seeds or from pitted fruits. In the first case, it will take less time and effort to make the drink; it will be less cloudy and will have unique almond notes. In the second case, the winemaker will have a guarantee that wormy and spoiled plums, as well as hydrocyanic acid formed in plum pits, will not get into the drink. The choice depends on the preferences of the winemaker and the quality of the raw materials used.
Whether to wash plums before use depends on several circumstances. If the garden has been treated with chemicals to protect against pests, thorough washing of the fruit is indispensable. If the trees have not been sprayed, then the fruits removed from the branches do not need to be washed; it is enough to wipe them with a soft cloth. The carrion must be washed, otherwise the liqueur will acquire an unpleasant aftertaste.
Separately, it is necessary to say about the preparation of fruits for obtaining plum juice by fermentation, that is, without infusion with alcohol or alcohol-containing drinks. Wine yeast is needed to ferment the wort. If you do not want to add special cultures purchased in the store, then it is important for you to preserve the wild yeast that is on the surface of the plums (they form the light waxy coating). In this case, you cannot wash the fruits, and you only need to pick them on a fine day, when there has been no rain for a long time.
Plum infusion lasts 1-2 months. At this time, the tincture is kept in a place protected from light. To protect from the sun, a cloth is thrown over the jar or bottle. Room temperature is usually suitable, but sometimes heat is required, and sometimes the liqueur needs to be put in a cool place. You will find the corresponding recommendations directly in the recipes.

The finished plum is stored at a temperature no higher than 18 degrees, even better at 12-16 degrees. Homemade plum liqueur retains optimal organoleptic qualities for two to three years.

Some cooking tips

Plum tincture at home is prepared from ripe or slightly overripe plums that have a marketable appearance, without bruises or wormholes. There are recipes for preparing it with or without seeds. The seeds give the tincture a special, piquant flavor. But it is not recommended to infuse plums with them for a long time, so that harmful substances do not get into the drink.

Dilute alcohol for tinctures and liqueurs to 40-450. Extractive substances from fruits are less readily transferred into undiluted alcohol. Only glass or ceramic containers that can be tightly closed are suitable for infusion.

You cannot store alcohol-containing drinks in plastic containers for a long time; this is very harmful due to possible chemical reactions of alcohol with plastic.

If the plum season has already passed, but you really want to make a tincture, use frozen fruits, the taste will be even more interesting.

Do not throw away “drunk” plums after steeping. They can be used in baking, re-infused with alcohol, even dried and used in cooking.

The variety of plum does not affect the quality, but the color and sweetness of the liqueur. Dark plums produce a darker drink, yellow plums produce a very light drink, and red plums produce a pink drink.

Instead of sugar, sweeten your tincture or cordial with sugar syrup. Then it will not become cloudy, because it will not need to be stirred intensively until the sugar dissolves.

To make the taste of the tincture more piquant and interesting, add some of your favorite spices during infusion - cinnamon, vanillin, citrus zest, cloves. But you should not mix too many ingredients so as not to spoil the bouquet and aroma.

Classic plum liqueur

What you need (for a 3-liter jar):

plums – 2 kg;
vodka (or alcohol diluted to 40 degrees, moonshine) – 1-1.5 l;
sugar – 0.5-0.6 kg.

How to cook:

Wash and dry the plums. Fruits will dry faster if they are laid out on a napkin or towel, as the fabric will absorb excess liquid.
Sort through the fruits to weed out any spoiled specimens. Peel good plums, cut into slices and place in a clean three-liter jar.
Pour vodka or alcohol or moonshine diluted to the desired strength over the fruit. When preparing the solution, pour alcohol or moonshine into a container with clean, but not boiled, water, and not vice versa, otherwise it will turn out cloudy. The alcohol solution should completely cover the fruit base. The more vodka you add, the stronger the liqueur will be.
Seal the jar with a plastic or screw-on metal lid. Throw some fabric over it. Leave for a month at room temperature.
Drain the tincture from the fruit and pour it through a cotton pad or coffee filter. Place it in a clean glass container, seal it, and put it in a cool place.
Cover the remaining plums in the jar with sugar and leave for a week. Drain and strain the resulting syrup.
Pour the tincture drained a week earlier into the plum syrup. Stir. Close the container with the drink and put it in a cool place.

A month after combining the syrup with the tincture, the plum liqueur will be ready for use. This recipe of hers is considered a classic, although it is not the simplest.

Slivyanka - homemade recipes

The tasty drink contains almost no alcohol and is considered a ladies' drink. It is easy to drink, slightly tipsy, leaving no unpleasant aftereffects.

How to make slivyanka at home

Slivyanka is a flexible concept. This definition includes wine, liqueur, liqueur and tincture of plums with or without vodka. Only the cooking technology differs. I have collected almost all the recipes and will be happy to share them.

Which plum is the tincture made from?

Any variety of plum that grows in abundance in your garden is suitable. But experienced craftsmen have long noticed that the most delicious drink is obtained from dark plums. These are Hungarian, Renclod, Mirabelle, egg, Canadian plum and similar varieties.

How many degrees in the drink?

Since there is no other liquid other than vodka and plum juice in the liqueur, the strength depends on the juiciness of the plums.

Homemade liqueur is a kind of aperitif, a dessert consumed in pleasant company. Do not confuse it with slivovitz - a serious drink with a significant dose of alcohol. Rakia, as this product is also called, is obtained by fermentation and long-term aging. Strength 45-75 degrees. Unlike our heroine, who has only 20-30% in her arsenal.

The simplest recipe for making slivyanka is with vodka. But other alcohol-containing drinks are suitable - moonshine, alcohol. Prepared without yeast, by infusing plums.

I strongly advise you not to skimp on vodka - take the best.
If you decide to make a drink from moonshine, take care of good cleaning.
Take a strong, unbruised plum, otherwise the liqueur will turn out cloudy and you will have to filter a lot.

A simple recipe for slivyanka with vodka

Take:

Vodka – 500 ml.
Plum - kilogram.
Sugar – 300 gr.

Manufacturing:

Wash the berries, dry them a little, removing excess moisture, and remove the seeds. Divide large fruits into several parts, small ones into halves.
Place in a 3 liter jar and pour in the vodka. Make sure that the alcoholic drink covers the plums. Stir.
Hide the jar in a dark place and be patient for a month.
After 30 days, carefully strain the plum mixture. Pour the clear vodka infusion into another container.
Pour granulated sugar into the jar with the remaining plum piles. Replace the lid and return to the dark.
After a week, carefully pour the sugar contents into the vodka infusion that was strained earlier.
The last aging period is 30 days. During this time, the sediment will fall down. Filter it and pour it away. Pour the finished liqueur into a bottle.

Good advice! After filtering, do not throw away the “drunk plum”. Place in a jar, fill with the cloudy residue, and place in the refrigerator. In winter, add it to cocktails, sauces for meat, decorate pastries, cakes and other desserts.

Alcohol plum recipe

Homemade slivyanka can be made using alcohol. The taste will not change, but the pouring will turn out with a higher degree than according to the previous recipe. It is important to understand how to properly dilute alcohol. If you want the plum to be stronger, do not dilute the alcohol.

Considering that the drink should not be strong, and the berries will add juice, I advise you to dilute the alcohol with water in half, then the drink will come out light. Here the choice is yours; you can adjust the strength yourself.

Required:

Berries – 2 kg.
Sugar – 450 gr.
Alcohol 96% – 200 ml.
Mint sprigs - optional.

Step-by-step preparation:

Divide the clean fruits into parts and remove the seeds.
Grind into puree in any way (blender, regular masher, sieve, food processor). Remove the skin of the fruit immediately.
Let the pulp sit for an hour or two, add sugar, alcohol, mint, if you like.
Close the jar tightly with a lid, hide it in a cool place and forget for 2 months.
After waiting until the end of the term, filter the plum several times and pour it into beautiful bottles.

Recipe for slivyanka with seeds in vodka

Any type of plum, yellow or blue, can be used for the tincture. The result will be an amazingly delicious liqueur.

Necessary:

Plums – 2 kg.
Granulated sugar – 300 gr.
Vodka – 1.5 liters.
Ginger root – 20 gr.
Cinnamon stick.

Step-by-step preparation of homemade liqueur:

Wash the fruits and let them dry, spreading them out on a napkin.
Fill a 3 liter bottle up to the hanger and add sugar. At the same time, throw in the cinnamon stick and ginger (you can replace it with a ground version of the spices).
Pour in the vodka, leaving 2 fingers of space at the top. Close tightly, hide in a secluded place and leave for a month or two. Strain and start tasting.

Slivyanka without vodka - a simple recipe at home

A tasty liqueur can be prepared without adding alcohol, using yeast. The degree in slivyanka appears through fermentation.

We take:

Dark plums – 2 kg.
Water – 2 liters.
Yeast, dry – 15 gr.
Sugar - kilogram.
Lemon.

How to make plum:

Remove the seeds from the washed fruits, cut them and pour boiled water over them without cooling.
Press down with a press (cover with a plate and place pressure on top). Leave for 3 days.
Next, transfer the plum mass into a jar, add sugar, yeast and lemon juice. Stir.
Place a rubber glove over the neck. The jar can be left at room temperature. The contents will begin to ferment, the glove will begin to unfold and rise.
When the glove moves to the “hey friend” position and rises completely, the process is considered complete.
All that remains is to strain the liqueur and take the first sample.

How to make Slivyanka wine without vodka

A very weak drink with low alcohol content. The recipe is universal; it can be used to make wine from any berry.

Required:
Plums – 4 kg.
Water - half a liter.
Sugar – 500 gr.

A simple recipe for plum liqueur with pits and vodka

What you need (for a 3-liter jar):

plums – 1 kg;
vodka (or other alcoholic drink of similar strength) – 2 l;
sugar (optional) – 0.4-0.5 kg;
water (optional) – 0.2-0.25 l.

How to cook:

Place whole plums (preferably washed) into a jar and fill with alcohol.
Close the jar tightly so that the alcohol does not evaporate, and put it in a dark place for 30 days.
Drain the tincture and try it. If you like it sweeter, make a syrup from water and sugar, cool it to room temperature, then pour the tincture into it, stir and leave in a closed jar for another 1-2 weeks.
Strain the drink and bottle.

After this, you can immediately taste the plum or store it in a cool room. This recipe for plum liqueur is also one of the classics.

Drying (curing) plums

How to dry plums? Unique prunes are always useful in the kitchen. Dried plums contain many vitamins, various microelements, and antioxidants. The beneficial substances contained in the composition prevent the growth of bacteria that cause caries. This healthy fruit is a must-have for the winter.

In order for plums to dry properly and well, select only the ripest fruits that are falling from the tree or are ready to fall. Not all varieties are suitable for drying; Hungarian and plums with a high content of sucrose and pectin are most suitable. An important condition for obtaining good prunes is the presence of dense pulp, easily removable bones when pressed, and the content of pectin and sugar in high quantities.

Healthy plums are selected, the bones are removed, then the fruit must be blanched for 1-2 minutes in boiling water, then dipped in cold water and taken out, allowed to dry a little, and excess liquid removed with napkins. To make the prunes shiny and dark, the plums are soaked in honey syrup (two parts boiling water to one part honey) for 3-5 minutes.

Credit: ogorodko.ru

You can dry it outdoors, in the sun, or use a special dryer, gas or electric oven. To dry in the sun, spread the cream on a tray or baking sheet in one layer, turning occasionally. The time spent in sunlight is 4-5 days; at night you need to bring it indoors so that the fruit does not become damp. After the dew has dried, they are put outside again. After the specified time, the prunes need to be put in the shade to dry for several days (usually 3-4).

When the prunes are ready, no liquid should come out when pressed, they should be elastic and not crumble in your hands. Ready-made dried fruits are usually added to meat dishes, used for baking, preparing various desserts or adding piquancy to salads.

Plum liqueur in alcohol with honey

What you need (for a 5-liter jar):

plums – 3 kg;
plum pits – 30 pcs.;
alcohol (95-96%) – 1.5 l;
vodka or moonshine (40%) – 1 l;
honey – 0.5-0.75 l (or 0.5-0.75 kg of sugar).

How to cook:

Cut the plums in half and remove the pits. Count out the required number of seeds, crush them with a hammer, and wrap them in gauze or thin cloth.
Place the plum halves and plum pits in a jar. A 5-liter container can be replaced with two 2-3 liter jars or three 1.5 liter jars, dividing the fruit into 2-3 parts, respectively.
Pour alcohol over the fruit base and close the jar (or jars). Leave for 4 weeks.
Drain and strain the alcohol infusion, place in a tightly closed container, and put in a cool place.
Remove the bag of seeds.
Pour honey or add sugar into a jar of plums. Leave for 2 weeks, shaking the jars occasionally. After the specified time, decant the syrup.
Pour vodka over the plums. After 2-3 weeks, drain and strain the infusion.
Combine the syrup with the first and last infusion. The resulting mixture should be left for another 2 weeks in a cool place. After this, it is recommended to strain the liqueur again, bottle it and store it in a cellar or other fairly cool room.

The process of preparing liqueur according to this recipe is lengthy, but the result justifies the time and effort of the winemaker.

Plum wine

For 8 kilograms of plums you will need 1 liter of warm boiled water and 1 kilogram of sugar.

Many people have heard about raspberry wine, but few people know that homemade wine can be made from other fruits. To do this, you need to sort the fruits, wash them, and remove the seeds.

We place the plums in a glass container of suitable volume, lightly mashing them beforehand to release the juice, fill them with water and leave them warm for five days.

We strain the infused liquid, squeezing out the pulp, add sugar to it and mix thoroughly.

We pour the future wine into a clean container, make a water seal and keep it in the dark for up to one and a half months (watch the temperature - not lower than 20 and not higher than 30 degrees). As soon as the plum wine has fermented, bottle it and leave it to steep for a few more months.

Mint plum with alcohol

What you need (for a 2-3 liter jar):

plums – 2 kg;
alcohol – 0.2 l;
sugar – 0.4-0.5 kg;
mint or lemon balm - 5 sprigs.

How to cook:

Turn the pitted fruit into puree using a meat grinder or blender.
After 2 hours, strain the plum puree to obtain juice and pulp.
Mix the juice with sugar, pour alcohol into it, stir.
Place mint or lemon balm leaves at the bottom of a clean jar and pour the prepared liquid mixture into it.
Leave for 2 months, then strain through a sieve and a cotton pad so that the liqueur is not cloudy.

All that remains is to pour the drink into bottles, seal them and put them in a cool place. After just 2 weeks, a sample can be taken from the liqueur.

Mint plum tincture

For 2 kilograms of plums you will need 200 milliliters of alcohol, 450 grams of sugar, several branches of mint.

A strong and at the same time refreshing drink with a subtle aroma will appeal to many. To create a homemade alcoholic masterpiece, fruits need to be washed, pitted and ground into a homogeneous mass.

Place the resulting puree in a cool place for a couple of hours, then strain or squeeze through cheesecloth.

Add alcohol, sugar and mint leaves to the resulting juice, pour into a container, close and leave for two months in the dark and cool. Then we strain and filter again, pour into bottles and wait another two weeks before tasting.

Slivyanka with moonshine made from whole plums (with pits)

What you need (for a 5-liter jar):

plums – how much will go in (about 3 kg):
moonshine (40-50%) – 2 l;
sugar – 0.4-0.5 kg;
orange (zest only) – 1 pc.;
water – 0.4-0.5 l;
cloves – 3-4 pcs.;
cinnamon - a quarter of a stick.

How to cook:

Place orange peels, cinnamon and cloves in a jar.
Fill the jar up to the shoulders with whole plums.
Pour in moonshine or vodka.
Close the jar. Infuse moonshine with plums and spices for 4 weeks.
Drain and strain the aromatic infusion.
Make syrup from water and sugar. Some of the water can be replaced with orange juice. You can even take 0.5 liters of ready-made orange juice with sugar, which is sold in the store, adding a glass of syrup made from equal amounts of sugar and water.
Pour the tincture into the juice or syrup and stir.
Close the jar tightly again. Leave the liqueur to infuse for 2 weeks.

All that remains is to strain and bottle the plum. Made according to this recipe, it has a light spicy aroma and is reminiscent of mulled wine.

Spicy plum tincture in Polish

What do you need:

pitted plums – 1.5 kg;
vodka, moonshine, cognac or brandy – 1 l;
sugar – 150 g;
cinnamon – 1 stick;
cloves – 2 pcs.

How to cook:

Pour a glass of vodka, mix it with sugar, add cinnamon and cloves. Reheat, remove from heat, let cool to room temperature. Mix with remaining alcohol.
Place pitted plum halves in a jar and fill with alcohol base.
Leave in a cool place in a tightly closed and protected from light jar for 3 months.
Strain the drink well and bottle.

As a result, you will get about one and a half liters of spicy plum liqueur, not too sweet, but quite strong.

How to make plum liqueur?

Preparing such a drink does not require any special equipment or conditions; if you have plums and any alcoholic base, you can safely get down to business. A delicious plum liqueur at home is made with vodka, diluted alcohol, and even moonshine; some housewives make it with cognac.

There are many recipes, but 2 methods are always used:

The fruits are poured with vodka, left for 6 weeks, filtered and sugar added, and kept for a few more weeks.
The preparations, alcohol and sugar are mixed and kept for 2 months, then bottled.

What you need to consider to make delicious plum liqueur at home:

Only strong, ripe, but not overripe fruits are selected.
The best varieties for alcoholic drinks are Renclod, Hungarian, Mirabelle.
The number of components can be increased or decreased, but in strict proportion.

Four by four plum liqueur

Experienced winemakers disagree on whether pitted plums should be used for liqueurs. On the one hand, they contain hydrocyanic acid, but on the other hand, they give the drink an original almond flavor. The most famous simple plum liqueur at home is according to the old “4 by 4” recipe.

Ingredients:

chopped plums – 4 tbsp;
sugar – 4 tbsp;
water – 4 tbsp.;
vodka – 4 tbsp.

Preparation

Sort the plums, remove the pits, and divide into pieces.
Dissolve sugar in boiling water, cool, add plums.
Transfer to a bottle and fill with vodka.
Cover with a lid and leave in the dark for 2 weeks.
Pour through a filter into bottles.

Plum liqueur with vodka

Plums can be used in different colors and varieties; yellow ones give a beautiful, sunny shade. You can use an assortment of white, green, red, blue fruits; plum liqueur with vodka will be excellent in any case. When sealed, it can be stored for 2-3 years, but an open bottle should not be kept for more than a couple of days.

Ingredients:

plums – 1 kg;
sugar – 300 g;
vodka – 500 ml.

Preparation

Sort the plums, remove the pits and cut them.
Pour vodka, seal it, put it in a dark corner for a month.
Strain, pour, refrigerate.
Cover the plums with sugar and shake.
Keep it in the corner for another week.
Squeeze out the syrup and mix with vodka infusion.
This plum liqueur is infused for a month, then it is filtered and bottled.

Plum liqueur with alcohol

The taste of plum liqueur made with alcohol is similar to dessert wine; it is served in Bulgaria as an aperitif. Bulgarians are confident that it is better to use only alcohol and not vodka, since it not only serves as a solvent, but also extracts all the beneficial substances from fruits. Therefore, such a drink can be used as a medicine.

Ingredients:

plums – 1.5 kg;
sugar – 1.5 tbsp;
alcohol – 1 tbsp.

Preparation

Mash the plums into a puree and rub through a sieve.
Leave for 2 hours, add alcohol and sugar.
Leave in the dark and cool for 2 months.
Pour into bottles.

Plum liqueur with moonshine

The simplest and more well-known option is plum liqueur with moonshine, which is simpler and cheaper. But to make the drink tasty, moonshine must be double distilled, with a strength of at least 40-45°C. While it is infusing, the liqueur needs to be shaken once every 5 days. Ginger will add a pleasant bitterness, and honey will add softness.

Ingredients:

plums – 1.5 kg;
moonshine – 500 ml;
apple juice – 1 l;
sugar – 350 g;
honey – 500 ml;
raisins – 150 g;
ginger root – 20 g;
cinnamon – 2 sticks.

Preparation

Divide the plums into parts.
Break the cinnamon sticks and cut the ginger into slices.
Place in a jar, pour in moonshine, leave for 15 days.
At the same time, put in the mash.
Heat apple juice to 30°C, dissolve sugar, add plums and raisins.
Place under a water seal for 15 days, then drain from the sediment.
Dilute honey into ginger infusion and combine with liqueur.
Cover with a lid and refrigerate for 45 days.
Filter and bottle.

Plum jam liqueur

Experienced housewives have invented a simple recipe for plum liqueur for jam; even dried, fermented or candied jam will do. The main thing is that there is no mold. They use the same method of infusing vodka, the liqueur will be ready in 10-12 days. The strength is low - 25°C, but can be stored in bottles for up to 5 years.

Ingredients:

jam – 0.5 l;
vodka – 1 l.

Preparation

Transfer the jam into a 3 liter bottle.
Pour vodka, stir, close the lid.
Place in the sun, keep for a week, shake every day.
Keep it in a dark corner for another 3 days.
Strain through cheesecloth, filter through cotton wool.
Pour into bottles, keep in the dark for a couple of days, then put in the cellar.

Plum pit liqueur

Some housewives believe that the best plum liqueur is with seeds, and the concentration of hydrocyanic acid is too low to cause harm. The average dosage is 25 seeds per 3 kg of fruit, so the argument seems to be weighty, but whether to prepare such a drink or not is up to everyone to decide for themselves.

Ingredients:

plums – 3 kg;
plum pits – 25 pcs.;
vodka – 1 l;
alcohol 95% - 1.5 l;
honey – 750 ml.

Preparation

Wash the plums, remove the pits, and divide into pieces.
Divide the seeds into gauze bags.
Place the fruits in a jar, add alcohol, and close the lid.
Place in a dark, cool corner for 1.5 months.
Shake daily.
Remove the seeds, add honey, leave for 2 weeks, continuing to shake.
Filter the alcohol, pour vodka into the plums and leave for 3 weeks.
Then drain the vodka, mix with alcohol, pour back.
Leave for 15 days.
Drain off the sediment, filter, and bottle.

Frozen plum liqueur

A stock of frozen plums made for the winter can also come in handy; after thawing, they are very soft and easily give off the taste of alcohol. You can add other frozen fruits. H0, when choosing this recipe for plum liqueur, it is worth considering that you need to add more vodka or alcohol than to fresh fruits.

Ingredients:

plums – 1 kg;
alcohol – 1 l;
sugar – 400 g.

Preparation

Defrost the plums and drain the water from them into a jar.
Dilute with water to 250 ml, dissolve sugar, boil.
Cool, refrigerate.
Remove the pits from the plums and cut them into pieces.
Fill with alcohol and place in the dark for 10 days.
Strain and mix with syrup.
Leave in a dark corner for another week, filter.
Pour into bottles.

Spicy plum liqueur

It has its own little secrets for making plum liqueur at home. Experienced housewives advise diluting ripe plums with several overripe ones, then the taste will be richer. You should not pick fruits that grow along roads or near industrial enterprises. You can add flavor with cinnamon and cloves, this is how plum brandy is made in Poland.

Ingredients:

plums – 1.5 kg;
vodka – 1 l;
cinnamon stick – 1 pc.;
cloves – 2 pcs.;
sugar – 0.5 tbsp.

Preparation

Wash the plums and remove the pits.
Divide into pieces and place in a jar.
Heat 500 ml of vodka, add cinnamon, cloves, sugar.
Dissolve, cool, pour in the plums, add the rest of the vodka.
Cover with a lid, refrigerate for 3 months, and pour into bottles.
This plum liqueur will be richer if you leave it for six months.

Prune tincture

What do you need:

prunes (dried fruits) – 0.5 kg;
sugar – 0.25 kg;
vodka or 40-proof moonshine – 2 l.

How to cook:

Wash the prunes, put the dried fruits in a jar, add sugar.
Pour alcohol into the jar. Close the container tightly.
Infuse the drink in a warm place for 2 weeks, then strain.
Re-close the jar and put it in a cool place. Insist for a month.

Strain the finished tincture again and bottle it. Slivyanka, made from prunes, has a unique taste, so not everyone can guess what it is made from.

We make jam and preserves for the whole family

Delicious plum jam will not only be a wonderful treat for tea on a frosty winter evening, but will also serve as an excellent filling for various confectionery delights, especially in combination with apples, chocolate, and lemon. After harvesting your plums, be sure to make a couple of jars of jam! There are quite a few jam recipes, we will focus on an unusual version, very aromatic and unsurpassed in taste; children and adults will definitely enjoy the delicacy.

Credit: www.panbagnato.com

To prepare plum jam in chocolate, according to the recipe, take 2 kg of washed fresh plums, 1 kg of granulated sugar, 40-45 grams of cocoa powder and 40 grams of vanilla sugar. A plum with dense pulp is cut into two parts, the seed is removed, 0.5 kg of sugar is added, carefully mixed, being careful not to crush it, and left for 24 hours in a cool room to release the juice.

After a day, add the remaining sugar, add vanilla and cocoa powder and place on low heat. Stir the plums with gentle movements and cook for 50-60 minutes. For each variety of plum, the cooking time may differ; the ripeness of the fruit also affects the duration of the process - the riper it is, the faster it will cook. As soon as the plum jam is prepared, transfer the product into jars and roll up.

Plum jam is prepared using a different technology and differs from jam in its consistency, which has a jelly-like structure. For the recipe you will need 1 kg of plums, 1 kg of sugar, 2.5 g of citric acid, 125 ml of purified drinking water. The bones from the plums are removed, cut into 4 parts, placed in an enamel saucepan, and poured with boiling water. Then, stirring constantly, cook for 20 minutes over fairly low heat.

Then they begin to add granulated sugar in small portions and cook for another 35-40 minutes, removing the resulting foam. At the end of cooking, add lemon, let simmer for one minute and pour into jars to seal. The jam will differ not only in taste, but also in its beautiful iridescent color.