Yellow plums for the winter and more - 5 cooking recipes

Homemade yellow plum preparations will delight you not only with a pleasant taste, but also with a pretty color. Instead of the usual purple - warm orange-yellow. This fruit goes better with other popular “suns” in twists: apricots, peaches, apples.

Yellow plums for the winter and more

Yellow plums differ from ordinary, dark blue ones, not only in color, but also in taste, although only slightly. Everything, however, depends on the specific variety: some are sweeter, some are sour. But they have one thing in common - a color shade, ranging from soft yellow to golden amber. On some fruits, the skin may also have a slight pink color.

Due to their high pectin content, yellow plums are best used in homemade jams and jellies. They make all kinds of sauces and gravies very tasty. And if you add them assorted with other sweet and sour fruits, you can cook an awesome compote. You can cook yellow plums according to recipes with or without pits.

Their skin is destroyed during prolonged cooking, so to make jam from whole fruits you need to be careful and follow the instructions (or step-by-step photos) exactly. Although this does not affect the appearance of the final product as critically as when making jam from ordinary plums. Here the color of the skin matches the overall color, which turns out unusually beautiful.

Yellow plums can be prepared whole in sugar syrup. When cooked in a thick, viscous liquid, they completely retain their shape. You just need to pierce each fruit with a toothpick in several places in advance so that the skin does not burst. If a more “uniform” jam is required, after cooking, grind it through a strainer to separate the peel and seeds. Or you can immediately cook boneless fruits by breaking them into halves.

The calorie content of yellow plums is slightly lower than that of blue ones - 43 kcal. BZHU: 0.8, 0.09 and 9.95, respectively. These fruits are rich in vitamins C, A. PP, B1, B2, H. They contain copper, magnesium, zinc, iron, manganese, calcium, potassium, phosphorus, boron, chromium, sodium and nickel. The high content of ascorbic acid stimulates the appetite, so plums make excellent sauces, suitable primarily for meat dishes.

In homemade preparations, yellow plums can be pickled, salted, frozen, dried, dried, boiled, baked, soaked. They make not only delicious jams, preserves, compotes, syrups, sauces, but also homemade liqueurs, liqueurs, tinctures, and wines.