Many are sure that salad is just a decoration for the main dish. In fact, it is a complete meal in itself, and not just a handful of leaves on a plate with steak or in a bowl of pasta. Leafy green vegetables are well known as functional alkaline foods: they restore the acid-base balance in the body, which, due to our lifestyle, constantly tends to shift to the “acidic” side, which causes inflammation. Salads also act as prebiotics in the gut. Prebiotics are non-digestible, high-fiber foods that stimulate the growth of probiotic bacteria. This is very important because probiotics in the gut strengthen the immune system and optimize the absorption of nutrients from food. But the benefits of leafy vegetables are not limited to this (which I never tire of writing about).
Overall, I encourage you to eat as many salads as possible! Think of them as a complete meal.
Here are ten tips for the perfect salad.
- Prepare the leaves
Rinse the leaves thoroughly with plenty of water to remove any dirt. Then lay them out to dry on a clean kitchen towel or place them in the dryer, where a quick spin will dry the leaves in seconds.
- Thinly slice the vegetables
If you are adding raw vegetables to your salad, I recommend slicing them as thinly as possible using a special knife or vegetable peeler: this will improve the flavor of the salad and add a wonderful crunch and texture.
- Mix the ingredients
Choose ingredients of various colors and textures - cucumbers, tomatoes, asparagus, cabbage, watercress, pumpkin, peppers, corn.
- Add protein
If you don't want to raid the refrigerator an hour after lunch, add a protein to your salad that will help you stay full longer (for example, legumes, tofu, mushrooms).
- Don't forget the herbs
To perfect your salad and add a powerful dose of beneficial phytochemicals, feel free to use fresh herbs: parsley, mint, basil, or any other you like.
- Prepare the dressing
An ideal salad must have vegetable oil: it adds a mild flavor to crunchy vegetables, makes the salad more nutritious and benefits the heart. Use, for example, extra virgin olive oil in combination with lemon juice. Oils help the body absorb fat-soluble vitamins A, D, E and K.
- Make sure the salad doesn't leak juice.
If the dish is based on lettuce leaves, add the sauce just before serving to prevent the leaves from releasing their juice ahead of time.
- Increase the concentration of nutrients
Seeds and nuts contain fiber, minerals, healthy fats and protein and will help lower cholesterol and support the immune system.
- Don't be afraid to add a little garlic
Garlic is beneficial in many ways, from helping fight cancer to preventing blood clots (which helps raise good cholesterol and lower blood pressure). Garlic contains the compound allicin, which promotes health but is destroyed by heat treatment, so try to eat garlic fresh.
I'll take time out of the hookah,
I'll lose everything to find it.
I'll be mad and crazy
Spitting bullets along the way.
Hugging and licking
Penetrating you to the bottom,
And licking the blood on the neck,
It will be more reliable than wine
On a thin knitting needle,
With a mad smile,
Weighs, dangles,
Hanged by the moon.
Having detected black holes,
I'll screw self-tapping screws into the brain
dreams
I'll put flowers on your graves,
I'll hang love on the fences.
Cover with Chinese plaster
bites,
A drop turns time into sand.
Today I bite for cowardice,
Letting the ephemera juice out.
On a thin knitting needle,
With a mad smile,
Weighs, dangles,
Hanged by the Moon. From hookah time gouged,
I lost everything to find.
I would be furious and mad,
Spitting bullets along the way.
Hugging and licking
Penetrating into you to the bottom,
And pudding licking around his neck,
It will be safer wine
On the thin spokes,
With a smile, furious,
Weighing, hanging,
Moon hunger.
Fixing the black holes,
In the brain of the threaded screws
dreams.
I will put you flowers on the graves,
On fences hang love.
Chinese poster close up
bites,
Drop sharpens and time in the sand.
Today I bite my cowardice,
Transient blowing juice.
On the thin spokes,
With a smile, furious,
Weighing, hanging,
Moon hunger.
When a plant dries out and its leaves turn yellow, this means that the plant cells do not have enough water. But each cell is enclosed in a membrane. How does moisture absorbed by the roots penetrate the cell membrane? And what makes water move against gravity, from bottom to top, from roots to leaves?
Before getting answers to these questions, we will conduct preliminary experiments with a membrane somewhat reminiscent of a cell membrane.
If two solutions are separated by a dense partition, then they, of course, do not mix. If there is no partition at all, then the solutions, on the contrary, mix on their own, even if they are not stirred. Well, what if the septum is semi-permeable?
This will be the subject of the experiment, and a piece of parchment or cellophane (but not polyethylene) will serve as a semi-permeable membrane. In order for it to acquire the properties that interest us, it must be kept in water until it softens.
Prepare sugar syrup - a saturated sugar solution so thick that the sugar no longer dissolves. It is faster and more convenient to prepare such a solution in hot water. Pour the syrup to the top into a glass, cover with a soaked leaf and tie tightly. Make sure that there are no air bubbles left under the film. Place the glass in a jar or pan with water (the water should cover the glass) and leave for several hours. When you look at the glass of syrup again, you will immediately notice that the film with which it is closed has swelled: a bubble appears to have formed above the glass.
To understand what happened, we must first understand what a semipermeable membrane is. This is a film that retains some molecules and at the same time allows others to pass through. Both cellophane and parchment films are porous, but their pores are so small that they are impenetrable to sugar molecules. There is water on both sides of our partition, but on the side where the sugar solution is located, there are fewer water molecules on each surface area. Therefore, from the water side, more molecules pass through the membrane, and this leads to the fact that the volume of liquid in the glass increases and, consequently, the semi-permeable film swells. In nature, everything strives for balance, in this case - to equalize the concentration of solutions. And soon equilibrium occurs: as many water molecules enter the glass with syrup, the same number exits it into the outer vessel. Therefore, the bubble is not too big.
The physicochemical phenomenon that we have just observed is called by osmosis, and the pressure causing the film to bend is osmotic pressure. To observe osmosis, you definitely need a partition and two liquids: a solution of some substance and a pure solvent (we have water) or at least a weaker solution.
The membrane of living cells is always a semi-permeable membrane. It retains molecules of many substances dissolved in water, but allows water to pass through. Therefore, every animal and plant cell is a microscopic osmotic system, and osmotic pressure plays a very important role in the life of organisms.
Osmosis can be observed in the simplest experiments. Using a sharp knife, cut a thin slice of lemon and place it on a saucer. Note: there is almost no juice on the surface. Sprinkle the slice with granulated sugar or, even better, powdered sugar - and very soon the lemon will release juice.
A similar experiment can be done with strawberries and other berries by placing them in dry jars. Berries sprinkled with sugar quickly release juice.
In all these cases, osmosis works. A concentrated solution of sugar forms on the surface of the lemon or berries, and the juice, much less concentrated, tends to dilute this solution; it penetrates the cell membranes and comes out - just as in the previous experiment, water from a jar rushed into a glass of syrup.
Our next object is cabbage. Naturally, we will sprinkle it not with sugar, but with salt. Chop the cabbage with a knife, sprinkle with salt and rub thoroughly - the cabbage will also give juice. This is what happens when cabbage is fermented; and cabbage salads are definitely advised to be grated thoroughly so that the juice is released and the cabbage becomes softer and more tender. The reason is the same: osmosis.
Let's move on to potatoes. Cut three cubes from potatoes, preferably the same size. Prepare three jars. Pour salted water into one, a concentrated salt solution into the other, and just tap water into the third. Place a potato cube in each jar. After two or three hours, carefully examine the cubes. You will not find any changes in the one that was in salted water. But the other two have changed, and noticeably. The cube that was lying in a concentrated salt solution became much smaller, and the one that you dipped into the water, on the contrary, became noticeably larger.
First, let's talk about why the first cube hasn't changed. It was in a dilute solution, and the salt concentration turned out to be about the same as in the potato juice itself. The cube, which was in a concentrated solution, began to release water, reducing the concentration of this solution; The water left the potatoes and the cube shrunk. And the last cube, the one that was in the water, began to absorb water and increased in size.
Let's move on from potatoes to carrots and make them work like a pump.
Cut off the tops of the carrot and insert a glass tube into the “top of the head”. Place the carrots in a glass of water; you can probably easily figure out how to keep the carrots upright.
Fill the glass tube halfway with salt solution and make observations. Soon the water level in the tube will begin to rise and, if the experiment is carried out correctly, water will even pour out of the tube. The carrots seem to pump water from the glass and make it move upward.
When you water carrots growing in your garden, they pump water from the soil into the tops in much the same way. The concentration of salts in its juice is higher than in irrigation water, and thanks to osmosis, not only the roots, but also all plant tissues receive life-giving moisture.
O. Holguin. "Experiments without explosions"
M., "Chemistry", 1986
Typically, cabbage is prepared for the winter as sauerkraut in various ways, either in the form of salads or as a dressing for soups. Sauerkraut is especially popular due to its exceptional usefulness and richness in vitamins, so I will write recipes for sauerkraut in more detail. Recipes for homemade cabbage preparations for the winter:
Sauerkraut
To prepare for the winter, take strong heads of cabbage of late-ripening varieties, with white leaves (green ones do not store well). Cabbage is fermented both in quarters and shredded cabbage. The larger you cut, the more vitamins you will be able to preserve. Metal utensils should not be used for fermenting cabbage, especially aluminum ones. Take an enamel pan, glass jar or wooden barrel. The most delicious cabbage is obtained in a wooden barrel.
There are many recipes for making sauerkraut, but the essence of them all can be boiled down to just three; these recipes will be the basis for the rest. The first method of fermentation is classic, the second is cold pouring, the third is pouring hot marinade.
The classic way to prepare sauerkraut for the winter
Recipe options:
White cabbage, pickled with carrots and caraway seeds
10 kg of cabbage, 300-500 g of carrots, 25 g of cumin or dill seeds, 200-250 g of salt.
Shred the cabbage. Wash the carrots, peel and cut into noodles or grate. Mix carrots with cabbage, cumin, salt, then place tightly in a bowl, compact so that the cabbage releases juice. Next, according to the classic recipe.
Cabbage pickled with apples
10 kg of cabbage, 500 g of apples, 25 g of cumin or dill seeds, 200-250 g of salt.
Peel and core ripe healthy sour apples (preferably Antonovka), cut into slices and mix with shredded cabbage. Then cook as usual. You can put whole apples - in this case, select medium-sized fruits. Whole apples are added only after all the cabbage has been compacted and the juice has released.
Marinated cabbage recipes
Alternative recipe:
Quick pickled cabbage
3 medium heads of cabbage, 4-5 carrots, 2.5 tbsp. salt, 800 ml water, 3 tbsp. Sahara.
Shred the cabbage as thinly as possible. Grate the carrots on a medium-sized grater. Mix. Place in a container, compact, and fill with salt brine. Press down with pressure. Keep at room temperature for 3 days, piercing the cabbage with a knitting needle as often as possible and allowing the gas accumulated in it to escape. At the end of the third day, drain the excess liquid, add a little sugar and refrigerate.
As an option for the recipe, it is possible to add beets.
Cabbage pickled in Georgian style with beets
10 kg of cabbage, 3-4 kg of beets, 200-600 g of hot pepper pods, 0.6-1 kg of celery, 10-15 bay leaves, 60-120 g of parsley; Filling: for 10 liters of water – 500-700 g of salt.
Cut the cabbage heads into 8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour in hot brine. Then proceed as with normal sauerkraut.
Pickling Gurian cabbage with beets
Peel the beets and cut into large slices 0.5 cm thick. Cut the cabbage (small heads) into 6-8 pieces (crossing the stalk), coarsely chop the garlic and (to taste) celery. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery; then again put a layer of beets, a layer of cabbage, etc. to the top. Boil water, pour hot brine over the cabbage (1 tablespoon of salt per 1 liter of water).
More recipes:
Cabbage with pellets
Brine per 1 liter of boiling water: 2 tbsp. l. salt, 1 tbsp. sugar, as well as 0.5 tbsp. vegetable oil, 1 tbsp. vinegar (9%), 2-3 cloves of garlic.
Add salt and sugar to 1 liter of boiling water. Stir and let cool. Place cabbage in pellets at the bottom of a 3-liter jar: cut the cabbage into large squares to create stacks of cabbage leaves. Place these piles in a jar, sprinkle them with sticks of carrots, beets, and cloves of garlic. Lay it down tightly. Pour 0.5 tbsp on top. vegetable oil, 1 tbsp. vinegar 9%, cooled brine. The speed of readiness depends on the temperature of the room. The brine turns pink. Its intensity will depend on the amount of beets. On the third day, put the jar of cabbage in the refrigerator.
Lightly salted sauerkraut
Brine: 3 liters of water, 1 glass of salt; For one medium fork of cabbage take 2 carrots.
Boil the brine. Place shredded cabbage and mixed with grated carrots in brine for 1 minute and place in an enamel bowl. Place a bay leaf and allspice on each layer of cabbage. Put the oppression on. After 2-3 days, pierce with a stick. After 3-4 days the cabbage is ready. Keep in a cool place.
Sauerkraut "Original"
Cut cabbage forks into 8-12 pieces. Salad beets 1-2 pcs. and carrots 2 pcs. cut into slices. Bell pepper 3 pcs. cut into strips. Finely chop 4 large cloves of garlic. Peppercorns 10-15 pcs., cut a bunch of dill. Fold everything in layers. Boil water (to cover the entire mixture), add more salt than to taste, add 1 tbsp. sugar, carefully add citric acid tbsp. without a slide and pour over the mixture. Cover with a white cloth and apply pressure. After 3-4 days the cabbage is ready.
Vietnamese cabbage
1.5 liters of water, 0.5 tbsp. sugar, 2 tbsp. salt, 1 pod of hot pepper, 10 black peppercorns, 2 bay leaves, 1 tbsp. vinegar essence.
Mix water, sugar, salt, add peppercorns and black peas, bay leaf. Put on fire, let it boil, remove from heat and when it cools down a little, add 1 tablespoon of vinegar essence. If you like spicier dishes, leave the brine to steep without removing the hot pepper. Vegetables: chop cabbage, carrots and onions into slices. Squeeze the head of garlic with a garlic press or chop it very finely, and also finely chop a bunch of green celery. In a large saucepan (5 liters), first lay out the cabbage in layers so that it covers the bottom, then the carrots so that it covers all the cabbage, do the same with the onions and celery, add a little garlic. Fill with brine, then lay out the next batch of vegetables, fill with brine again, etc. After a day you can eat.
Recipes for winter salads from white cabbage
Cabbage "Snack"
2 kg of cabbage, 5-6 carrots, 1 head of garlic; dressing: 1 liter of water, 1 tsp. vinegar, 200 g vegetable oil, 100 g sugar, 2 tbsp. salt.
Finely chop the cabbage, mix with grated carrots and finely chopped garlic. Mix, but do not grind. Place in a bucket (in any deep enamel container, but not a glass jar). Mix water with vinegar, vegetable oil, sugar and salt and boil. Pour the hot sauce over the cabbage and press down lightly. Close the lid and cool. The cabbage is ready. Place into jars. Keep refrigerated.
Pickled cabbage rolls
Cabbage, carrots, garlic, salt; for brine: for 100 ml of vinegar 100 ml of sunflower oil.
Grate fresh carrots using a Korean carrot grater. Add chopped garlic and salt to taste, keeping in mind that according to the recipe the dish should be spicy. Boil cabbage leaves in salted water, making sure that they are not very soft, remove from the water and wrap the cooked carrots in them. Place the cabbage rolls in a bowl and pour in brine (should completely cover them), prepared from equal parts of vinegar and sunflower oil. Cover the cabbage rolls with a lid or plate smaller than the diameter of the pan, and place pressure on top - a jar of water. After 2-3 days, the cabbage rolls are ready.
Cauliflower
Cauliflower is prepared in marinade or tomato sauce.
Cauliflower in tomato sauce
2 kg cauliflower, 1.2 kg tomatoes, 1-2 heads of garlic, 200 g sweet bell pepper, 200 g parsley, 2 tbsp. salt. 100g sugar, 100ml 9% vinegar, 100ml vegetable oil.
Divide the cabbage heads into inflorescences and blanch for 5 minutes in boiling salted water. Peel tomatoes, peppers and garlic and pass through a meat grinder. Pour the resulting mixture into a saucepan, add salt, sugar, butter and heat the mixture to a boil. When the mixture boils, add cabbage inflorescences and finely chopped greens and cook over low heat for 10-15 minutes. At the end of cooking, pour vinegar into the pan and remove it from the heat. Pour the hot mixture into sterilized jars and seal immediately. After this, turn the jars over and cover.
Pickled cauliflower
For marinade per 1 liter of water: 120 g of 9% vinegar, 50 g of sugar, 50 g of salt, 5-6 peas of black and allspice, 3-4 pcs. cloves, 1-2 bay leaves, a small piece of cinnamon.
Disassemble the prepared cabbage into individual inflorescences with a diameter of 3-3.5 cm, blanch for 5-6 minutes in boiling water acidified with citric acid (per 1 liter of water - 1 g of citric acid), cool, put in jars, filling the void inside as tightly as possible . Prepare the marinade while it’s hot, pour the jars to the top. Place the spices remaining in the marinade container into jars in equal quantities. Dry spices can be placed in jars before placing the cabbage. Cover the jars filled with marinade with lids and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up. Turn the jars upside down. Store in a cool place.
In winter we miss summer. We miss the warmth and abundance of fruits and berries... Each jar of canned fruits on a February day is like a godsend. Therefore, today, looking at the branches of trees strewn with plums in their garden, housewives involuntarily wonder how many different plum delicacies can be prepared for the winter in order to please their families in the cold snowy months with a piece of warm summer?
Plum is such a wonderful berry, rich in taste and color, that you can make dozens of different preparations without repeating yourself. To ensure that the entire harvest from the branches is transferred to jars and bags, and not a single berry is offended that it grew in vain, we offer several completely different methods of harvesting plums of different varieties and varying degrees of ripeness - from unripe to overripe. So, what can you do with your plum harvest?
Make jam, jam
Plum jam is always very tasty; it is readily used as a filling for confectionery products and as a decoration for the most exquisite desserts. In addition, by adding apples, lemon, butter or chocolate to plums, you can get simply masterpieces of culinary art! Therefore, having a harvest of plums in the house, it would be unforgivable not to prepare several jars of jam for the winter.
There are several ways to make plum jam; you just need to choose the one that suits you best. And we offer an original recipe for plum jam, which is sure to please both children and adults with a sweet tooth.
Recipe "Plum in chocolate"
Plum – 2 kg
Sugar – 1 kg
Cocoa powder - 40 g
Vanilla sugar - 40 g
Cut ripe dense plums (preferably Hungarian) into halves, remove the seeds, add half (500 g) of sugar, mix gently and leave for a day so that the plum releases juice.
After a day, add the rest of the sugar, cocoa powder and vanilla sugar, mix (carefully, without injuring the plum slices) and cook over low heat for 40-60 minutes. The cooking time depends on the ripeness of the fruit: the riper the plum, the faster it cooks. Pour the finished jam hot into sterilized heated jars and seal (roll up).
You can add dark chocolate instead of cocoa during the cooking process - the recipe proposed by summer residents looks like this:
Pitted plums - 1 kg
Chocolate 75% – 100 g
Sugar - 750 g
The cooking process is the same. 
If you have a multicooker or bread maker in your kitchen, the process of making jam is even simpler: just add the ingredients according to the recipe and set the bread maker to the “Jam” mode, and the multicooker to the “Soup” or “Stew” mode.
In the next video - wonderful recipe for plum jam with walnuts. Perhaps he can also claim to be the hit of the season)
Plum jam
Many housewives ask the question of how jam differs from jam - after all, the ingredients are the same, and both products are similar... In fact, there is a difference, and it is in consistency. In jam, unlike marmalade, the berries are boiled in sugar syrup to a jelly-like consistency.
Plum jam recipe
Plum – 1 kg
Sugar – 1 kg
Citric acid - 1/2 teaspoon
Water - 1/2 - 1 cup (depending on the juiciness of the plums)
Remove the pits, cut the plums into quarters, place in a saucepan and add hot water. After boiling, cook for 20 minutes over low heat with continuous stirring. Add sugar in small portions and cook for 35-40 minutes, skimming off the foam as necessary. At the very end, add citric acid, pour hot into prepared heated jars and roll up. The finished jam has a beautiful and rich color and original taste. 
Prepare jam, marmalade, pastille
The basis for jam, marmalade and marshmallows will be puree juice, which is prepared according to the recipe for plum juice with pulp. In fact, all these preparations are different degrees of processing of the ground plum mass, but they differ greatly in appearance and taste. And this gives a lot of scope for imagination for preparing completely unique and inimitable winter delicacies.
Classic plum jam recipe
Plum puree – 1 kg
Sugar - 500-600 g
The sweet puree is boiled over low heat with constant stirring until the mass is reduced by a third. Boil in a copper basin, in a stainless steel or aluminum pan. A little hint: it’s better to boil the puree without sugar at first, and when the mass thickens noticeably, add sugar and evaporate further until tender. If a drop of jam does not spill on the cold bottom of the saucer, the jam is ready. It is poured hot into sterilized heated jars and either immediately rolled up and sent to cool, or left under a fabric (gauze) covering for several days until a crust appears on the surface - then the jars are covered with parchment paper, tied up and the jam is stored in this form. 
And from ripe and overripe plums of sweet-fruited varieties, you can make jam without sugar - it will still be tasty, sweet and aromatic.
Plum marmalade recipe
Plum puree – 1 kg
Sugar - 500-600 g
The plum puree prepared according to the recipe for juice is boiled in a container with a thick bottom, stirring constantly with a wooden spoon, until the puree begins to lag behind the bottom (this will happen when the mass has boiled down by about half). 
The finished sweet mass is placed in molds, on dishes or on baking sheets covered with parchment paper and left to dry. When the marmalade dries, you can give it different shapes if desired, cutting it with a knife or special notches. You can store delicacies both in glass containers and in cardboard boxes.
Plum marshmallow recipe
Plum – 1 kg
Vegetable oil
The plum puree prepared according to the recipe for juice is placed in an enamel basin or pan and boiled over low heat until the mass is reduced by half.
The cooled mass should be poured onto baking sheets or any other forms, covered with parchment paper and greased with vegetable oil, in a layer of 1.5-2 cm and placed in the oven, preheated to +70°C. When the mass is compacted, it is taken out and rolled into tubes. It turns out original and tasty. 
Pastila goes great with tea. Containing no dyes or harmful preservatives, it will be a healthy and tasty treat for the whole family!
Marinate
For some reason, pickled plums are not very popular among our housewives. And it’s completely in vain, because they are incredibly tasty and can become a real highlight of your winter table. Just imagine that you will serve such a non-standard and tasty side dish with meat! It’s hard to imagine a more original and, mind you, cheaper snack.
Pickled plum recipe
Plum - 10 kg (best - Hungarian, not very ripe, dense)
Sugar – 3 kg
Wine vinegar – 0.5 l
Bay leaf - 40 g
Cloves - 20 g
Ground black pepper, ginger, cinnamon - not for everyone
The marinating process will last for 5 days.
Pour plums into any chosen container (plastic, glass, wood, porcelain) in layers as follows: a layer of plums - bay leaves and cloves on top, another layer of plums - and again spices on top, do not cover the top layer with bay leaves and cloves.
Make a marinade from 0.5 liters of vinegar and 3 kg of sugar (don’t let the thickness scare you) and pour this hot syrup over the plums. If they are not completely covered with marinade, don’t worry - their own juice will compensate for this later.
For the next three days, 1-2 times a day (preferably 2 times - morning and evening), drain the marinade, bring to a boil and pour it over the plums again. Try to handle the fruits as carefully as possible: do not stir, but shake the container a little so that the plums do not “leave”.
On the fifth day, place the pickled plums in prepared sterilized jars along with spices, bring the marinade to a boil and, filling the jars to capacity, roll up or seal with lids. Turn the jars over onto their lids and wrap them up. 
Plums taste wonderful. And the excess marinade can be used to cook meat for barbecue! Try it - the result is worth it!
You can pickle plums on the same day (with hot pouring) - there are also many such recipes. And in the next video - original recipe for preparing pickled plums for the winter... with garlic!
Pickled plums with garlic are wonderful as a side dish for meat and as an appetizer itself. The taste is unusual, you should like it)
Make juice
Plum juice is a universal and very healthy preparation for the winter. Especially if you make it with pulp, then we will retain all the valuable substances, carotene and insoluble pectin. The process of making juice is simple, and anyone, even a novice housewife, can easily handle it.
Recipe for plum juice with pulp
Plum – 2 kg
Boiled water - 450 ml
Sugar - 100 g
Cooked ripe and overripe plums are pitted and, adding water, heated to +75...+80°C. After a little settling (so that the fruits soften as much as possible), the fruits are either rubbed through a sieve or passed through a juicer. You can soften the plums in another way - by holding them over steam for 5-7 minutes.
Water in which the plums were heated, sugar (or ready-made syrup) are added to the resulting thick juice, brought to a temperature of +85°C, poured into prepared jars and rolled up. If desired, the thickness of the juice is “regulated” with water, and the sweetness is also to taste. The result will be either thick juice with pulp (juice puree) or liquid. In winter you can make delicious jelly from it!
Prepare wine and liqueur
Plum liqueur is rightfully considered one of the most delicious alcoholic drinks that can be made at home. Almost all varieties of plums are suitable for its preparation, but, according to experienced plum makers, the most successful ones will be Hungarian, Mirabelle, Renclod, egg and Canadian plums.
An important condition for high-quality liqueur is careful selection of fruits. Even one spoiled plum can significantly worsen the taste of the finished drink, so the raw materials for liqueur are ripe, high-quality fruits.
Plum wine recipe (from alcofan)
Pitted plums – 10 kg
Sugar - 4.7 kg
Water - 1 liter
Cut the plums into halves, remove the seeds, place the processed fruits in a glass bottle, add water and sugar - and leave in a warm place for 3-4 days under a cloth (gauze). As soon as signs of fermentation appear, immediately install a water seal on the container and leave for 20-30 days for complete fermentation. Then carefully filter the wort, squeeze out the pulp, pour all the filtered liquid into prepared bottles, seal them tightly and place in a dark, cool place for aging. 
After 2-3 months the wine is ready. In sealed bottles it can be stored in a cool place (cellar) at temperatures up to +5°C for up to several years.
The next video is a cooking master class homemade plum liqueurs
Dry (wither)
Dried plums are wonderful in taste and very healthy. Prunes, while low in calories, contain a large amount of vitamins, microelements and antioxidants, and they contain one and a half times more potassium than bananas, which are much praised for this. And the most interesting and topical fact is that prunes slow down the growth of bacteria that cause caries and gum inflammation. Well, how can you not prepare such healthy dried delicacies for the whole winter? 
For drying, you need to choose only completely ripe plums, when they themselves begin to fall from the branches. But it is also important to know which varieties are suitable for drying and which are not.
Varieties suitable for drying: Hungarian plums (Sochi, domestic, Italian and Bulskaya) and garden plums - Ekaterina, Izyum Ekik and others.
Not suitable for drying: apricot, mirabelle, great blue, early blue, egg yellow.
When preparing for drying, it is recommended to immerse all selected fruits in a boiling weak soda solution for 30 seconds (15 g of baking soda per 1 liter of water) and immediately rinse in clean water, but such disinfection may not be carried out - at the choice of the housewife.
Two ways to dry plums
In the sun, outdoors. To do this, place the selected berries in one layer on a prepared surface - trays, baking sheets, sheets of plywood, etc. To ensure uniform drying and to prevent the plums from becoming moldy, they are turned over regularly. After 5-6 days of exposure to the sun, the semi-finished products are moved to the shade, where they are dried.
In dryers, electric and gas ovens. Since the plum is a juicy fruit, “forced” hot drying is carried out in 3 stages:
Plums laid out in one row on baking sheets are dried in the oven for up to 4 hours at a low temperature (+40...+45°C) and left for 3-4 hours so that the fruits cool down
The second drying occurs at a temperature of +55...+60°C for 4 hours, after which the plums are again left to cool
The third drying takes place at a temperature of +75°C for longer - for 8-10 hours. If a few minutes before its end the temperature is raised to +100°C, the prunes will take on a beautiful shiny appearance.
Ready prunes should be pliable, soft and elastic to the touch, not dry, but not wet either. Juice from the fruit should not stand out even with strong pressure.
Dried plums are served with meat and chicken, added to baked goods, desserts and fruit salads.
To freeze
Frozen plums are excellent preparations for later consumption in their natural form, for winter compotes, desserts and baked goods. 
Well-ripened, dense plums of “non-juicy” varieties with high sugar content, strong skin, and a pit that perform best when frozen (and after defrosting) behave best. In specially conducted studies, the varieties Vengerka Caucasian, Kuban Legend and Stanley showed the highest ability to retain juice during defrosting, so they can be especially recommended for this method of harvesting.
Fruits for freezing must be thoroughly washed and dried. You can dry plums in their entirety, but if you are going to use them in winter not only for compote, but also for baking or as a dessert, it is better to make even cuts and remove the seeds - in this form they will be “more attractive” after defrosting. 
The prepared plums need to be placed in special containers or plastic bags, the excess air must be squeezed out - and into the freezer! At a temperature of -18°C they are perfectly stored for a year.
Bogdan Ribak expresses his opinion about frozen plums in winter in the following video clip:
We just skimmed over the topic of preparing plums... Behind the scenes there are still thousands of wonderful recipes for compotes and jellies, stewed and soaked plums, candied fruits, sauces and combined preparations...
The plum is an inexhaustible source of culinary inspiration. Just try to cook something with your own hands from it - and you will forever fall in love with this sunny, juicy berry, which with its bright taste and rich color can convey greetings from the ringing, cheerful summer to you in snowy January, making a winter day a little warmer. 
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