Pulled out a plum

DEBBIE ELLIOTT, host:

This is ALL THINGS CONSIDERED from NPR News. I'm Debbie Elliott.

You think the real estate market is treacherous today, try England in the late 1530s. That's what the nursery rhyme "Little Jack Horner" is really all about.

(Soundbite of music)

ELLIOTT: Here to explain is our London librarian Chris Roberts. He's the author of "Heavy Words Lightly Thrown: The Reason Behind the Rhyme," and he's at our London bureau.

Hello again, Chris.

Mr. CHRIS ROBERTS (Author, "Heavy Words Lightly Thrown"): Hello. Hi, Debbie.

ELLIOTT: So who was Little Jack Horner?

Mr. ROBERTS: Little Jack Horner was actually Thomas Horner. The name Jack comes up in nursery rhymes a lot, usually to reflect a slightly knavish character, a bit of a ne'er-do-well. So I suspect that's why they changed his name to Jack from Thomas.

(Reading) `Little Jack Horner sat in a corner eating his Christmas pie. He stuck in a thumb and pulled out a plum and said, "What a good boy am I."'

Where to begin with this? This is talking about the dissolution of the monasteries, Henry VIII taking property from the Catholic Church. Jack, as we know, is actually called Thomas Horner. Now he was a steward to the Abbot of Glastonbury during the reign of Henry VIII. This is how the story goes: He was entrusted to take some title deeds of properties to Henry VIII as a bribe so the abbot could keep the main monastery, but was prepared to give away some of the lesser properties.

Now the title deeds were held and sealed in a pie, and Jack's off to London. But instead of delivering the bribe to Henry VIII, he helps himself to the pie, puts his hand in, pulls out a plum piece of real estate--in this case, a place called Mells Manor--and thinks he's very clever for doing this. That's one version of it, that Jack is a thief and he's stealing the bribe that's intended for the king. And he...

ELLIOTT: So was this common? Is there historical evidence to support the theory that bribes were often delivered in pies?

Mr. ROBERTS: It comes up bewilderingly often in nursery rhyme. And it's--I think the pie is used as a metaphor. I think it's not necessarily what we would think of as a pie. It's just referring to a means of concealing a document, concealing anything. It could be jewels in some cases. Now the Horner family, who incidentally lived in Mells Manor until the 20th century, are quite outraged at this slander of their ancestor and understandably so.

And there are actually two rhymes that mention Mr. Horner. The first one that mentions him is: `Hopton(ph), Horner, Smith and Finn, when the abbots went out, they came in.' And a much more likely reading of what happened is that Thomas Horner, along with the other people mentioned in the previous rhyme--Hopton and Smith and Finn--were up-and-coming gentry. They were Protestant, they were local merchants doing quite well for themselves in the area around Glastonbury, and that they bought the property. You could see it as an early example of gentrification. They bought the property at the time admittedly at a knockdown rate, and admittedly the land had been stolen from the Catholic Church by Henry VIII. This seems to be what happened after the dissolution of the monasteries. The king didn't keep all the land for himself; he distributed it amongst his supporters so he then could rely on their loyalty should anything occur in the future, should there be a rebellion in the future. I suspect, though I can't prove this, that the popular `Little Jack Horner sat in a corner, eating his Christmas pie' version is actually the Catholic take on proceedings there.

ELLIOTT: Chris Roberts is the author of "Heavy Words Lightly Thrown: The Reason Behind the Rhyme," and he's a librarian at Lambeth College in South London.

Thank you, Chris.

Mr. ROBERTS: Thank you, Debbie.

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A Short Analysis of the ‘Little Jack Horner’ Nursery Rhyme – Interesting Literature

By Dr Oliver Tearle

‘Little Jack Horner’ has attracted a good deal more speculation than many other famous nursery rhymes, and others have had a fair bit. But for some reason, this little children’s rhyme about a boy eating a Christmas pie and pulling out a plum has been the subject of more debate than 90% of nursery rhymes in the English language. Why has the rhyme of ‘Little Jack Horner’ attracted such wild analysis, interpretation, and speculation? First, here’s a reminder of the words:

Little Jack Horner
Sat in the corner,
Eating a Christmas pie;
He put in his thumb,
And pulled out a plum,
And said, ‘What a good boy am I!’

We mentioned in our analysis of another nursery rhyme, ‘Sing a Song of Sixpence’, that some scholars or enthusiasts of nursery rhymes seem to want to make all of them about the Dissolution of the Monasteries and the English Reformation. But Reformation intrigue also surrounds ‘Little Jack Horner’, and here the case is a little more persuasive and interesting, although nevertheless nothing more than speculation.

The story goes as follows. A man named Thomas Horner was steward to Richard Whiting, the last of the abbots at Glastonbury Abbey. When King Henry VIII was dissolving the monasteries, the abbot sent Horner to London with the gift of a Christmas pie, in which were concealed the title deeds to twelve manors, which were designed to appease Henry in the hope that he would allow Glastonbury to survive the purging of the monasteries. But, when Horner returned to Glastonbury he opened the pie and pilled out the deeds of the Manor of Mells, which he had kept from Henry, meaning the monastery still had some of its own land.

What makes the link between this story and the rhyme of Little Jack Horner a little more scintillating is that we know that a man named Thomas Horner took up residence at Mells not long after the Dissolution of the Monasteries. Neat, huh? But the Horner family descended from this sixteenth-century Thomas Horner claim that their ancestor bought the manor, rather than plucking it from a pie. So it’s difficult to know whom to believe.

‘Little Jack Horner’ was later worked into a longer rhyme, which was published as a chapbook in 1764. (Many familiar nursery rhymes were popularised by the chapbook form around this time: ‘Old Mother Hubbard’ first became a bestseller and household name when it was published as a chapbook in the early nineteenth century.) But it seems clear that the original six-line rhyme of ‘Little Jack Horner’ was of an older vintage, and may well have been penned in reference to Thomas Horner’s acquisition of his Mells estate. Even if the real Thomas Horner acquired his manor fair and square, tongues may have wagged in those divided times. In the last analysis, we’ll probably never know for sure just how closely the events of Thomas Horner’s life and the pie-poking events described in the rhyme were related.

The author of this article, Dr Oliver Tearle, is a literary critic and lecturer in English at Loughborough University. He is the author of, among others, The Secret Library: A Book-Lovers’ Journey Through Curiosities of History and The Great War, The Waste Land and the Modernist Long Poem.

Image: via Wikimedia Commons.

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Tags: Analysis, Children's Literature, Henry VIII, History, Little Jack Horner, Nursery Rhymes, Origins, Summary, Thomas Horner

simple recipes and delicious preparations at home

Canned plums

Making home-preserved plums is one of the most affordable and not very labor-intensive ways to preserve fruits for a long time. One of the simplest recipes includes only the plums themselves. sugar and water to make a sweet syrup.

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PT20M

Dessert

Russian

plums, 1 kg

sugar, 500 g

water, 2-3 l

Pre-wash and sterilize jars.

Step 1

Wash the plums thoroughly and cut in half, removing the pits.

Step 2

In a saucepan, boil the syrup by mixing sugar and water until completely dissolved. It can be taken less if the plums are sweet. If the fruits are sour, but you want to get a sweet product at the exit, then the syrup can be made more sugary.

Step 3

Arrange plum halves in jars and pour over syrup. If desired, add ground cinnamon or cloves to each container. Banks roll up.

Step 4

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Pickled plums without sterilization and stones

You can pickle plums without stones, for this you need to carefully remove them. You can leave it, but then you should first pierce the fruits in several places with a toothpick so that they do not burst from contact with boiling water. Cooking time: 1 to 9 days0002 96

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Zakus

Russian

plum, 1.5 g

sugar, 200-300 g

table vinegar, 100-150 ml

water, 1 l remove pits, arrange fruits in jars

Step 1

Prepare the marinade by adding sugar and vinegar to the water.

Step 2

Arrange spices (peppercorns, cloves, bay leaves) in jars along with plums.

Step 3

Pour the resulting marinade over the plums, leave for several hours (some leave up to a day) until cool.

Step 4

Pour the marinade into a saucepan and bring to a boil again, then pour over the fruit again. Repeat the procedure at least three times.

Step 5

Close jars with lids and store plums.

Step 6

simple recipes, fruits, berries, plants, cooking, food

Pickled plums with tomatoes

Pickled tomatoes are familiar to almost everyone. But the combination “plums + tomatoes” is not known to everyone.

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PT20M

Snack

Russian

plums, 200 g

tomatoes, 500 g

garlic cloves, 1-2 pcs.

spices

water, 1 l

sugar, 2 tbsp. l.

salt, 1 tbsp. l.

vinegar, 2 tbsp. l.

Wash tomatoes and plums, remove pits from plums.

Step 1

Make the marinade (water+sugar+salt+vinegar).

Step 2

Place chopped garlic, a few peppercorns, a bay leaf and a couple of cloves in the bottom of each jar.

Step 3

Pour boiling marinade several times over the fruits together with spices, and after the last procedure - close and place in a storage place.

Step 4

simple recipes, fruits, berries, plants, cooking, products

Pickled plums with garlic

For this recipe, it is better to choose ripe but strong plums, which, after removing the stone, will hold their shape. Cooking time: up to a day

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Russian 9000 44000 9000.2 10.2 10.2 10.2

plums, 1 kg

head of garlic, 1 pc.

spices (allspice, cloves)

water, 1 l

sugar, 2 tbsp. l.

salt, 1 tbsp. l.

vinegar, 2 tbsp. l.

Wash plums. Remove the pits as carefully as possible, and place a clove of garlic inside each plum instead.

Step 1

Divide the garlic-stuffed fruits into prepared jars.

Step 2

Pour the marinade over the plums in the jars.

Step 3

Leave for a few hours, then repeat the procedure a few more times.

Step 4

simple recipes, fruits, berries, plants, cooking, products

Plum tkemali sauce

The famous Georgian tkemali sauce is an excellent addition to both meat delicacies and vegetable dishes. It has a characteristic sweet and sour taste, and its preparation is impossible without a whole bunch of spices. In the classic recipe, the leading role is assigned to the plum of the tkemali variety, which is also known as cherry plum.

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PT6M 9000 9000

Sauce

65

1.3

15

plums, 1 kg

salt, 7 g

sugar, 1 tbsp. l.

garlic cloves, 8-10 g

small hot pepper, 1 pc.

dill, cilantro, coriander, ombalo mint, oregano

Wash the plums, put them in a saucepan and add water to the fire.

Step 1

When the fruits are soft, drain the water and mash the plums themselves, removing the skin and stones.

Step 2

Add finely chopped garlic, pepper, chopped herbs to the puree, salt and add sugar.

Step 3

Boil for 5-10 minutes, then the sauce is ready to use.

Step 4

simple recipes, fruits, berries, plants, cooking, products

Plums in syrup with pits

There are many recipes for harvesting plums for the winter, including in the form of jam and compotes that do not require sterilization, in syrup and without pits. How ... RIA Novosti, 01.09.2022

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Dessert

Russian

plums, 1 kg

water, 1 l

sugar, 500 g

cinnamon stick, 1 pc.

cloves

Arrange fruits prepared for conservation in jars.

Step 1

Add spices to plums.

Step 2

Prepare the syrup. To do this, pour the sugar with water and bring to a boil, stirring until completely dissolved.

Step 3

Pour plums into jars with syrup.

Step 4

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Plum compote

It can be used with or without pits. But you need to remember: preservation of whole plums is not recommended to be stored for more than a year due to the hydrocyanic acid contained in the seeds.

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https: //xn--c1acbl2abdlkab1og Drink

Russian

plums, 500 g

water, 1 l

sugar, 300 g

Wash the plums, pierce them in several places with a toothpick, fill the jars about halfway.

Step 1

Pour sugar with water, leave over medium heat until boiling, stirring and waiting until the sugar dissolves.

Step 2

Pour plum jars with syrup all the way to the top.

Step 3

Close jars with lids, turn them upside down and wait until they are completely cool.

Step 4

Remove cans for storage.

Step 5

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Plum Jam

Lovers of sweet and sour desserts will surely enjoy the taste of plum jam. It is prepared quite quickly and easily.

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PT20M

Dessert

Russian

219

54.5

plums, 1 kg

Step 1

Sprinkle the fruits ready for cooking with sugar. Leave for a couple of hours so that they give juice.

Step 2

Then put the plums on a small fire and cook there for about half an hour. The jam needs to be stirred regularly so that it does not burn.

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PT50M

PT20M

Russian

plums, 1 kg

sugar, 1 kg, 1 kg, 1 kg.

Wash plums, grate or pass through a meat grinder.

Step 1

Add sugar to the mixture and mix.

Step 2

Boil the jam base over low heat until the desired consistency is obtained: if the drop does not spread on the plate, but retains its shape, the jam is ready.

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Dessert

Russian kg

sugar, 1 kg

Wash the plums, remove the pits and pass through a meat grinder or chop with a blender.

Step 1

Mix crushed plums with sugar.

Step 2

Simmer. In this case, you need to ensure that the mass does not burn. On average, cooking jam can take 40 minutes or more, the main thing is to bring it to the desired density.

Step 3

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Dried plums recipe from Maria Shelushenko (designed for 2-3 jars)

There are many recipes for harvesting plums for the winter, including in the form jams and compotes that do not require sterilization, in syrup and pitted. How ... RIA Novosti, 01.09.2022

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Olive oil, 100 g

Dried thyme, 1 g

Garlic cloves, 4 pcs.

Rinse the plums, dry, cut into two parts, remove the pits.

Step 1

Mix oil with thyme and coat plums well.

Step 2

Lay the plums on parchment, spread the garlic cloves on top for flavor and put in the oven for 7 hours at 110 degrees with the door ajar. If there is a dehydrator, then you can use it and wither the plums to the desired consistency in it.

Step 3

Arrange the finished plums in sterilized jars and, if you want to keep the workpiece for several weeks, pour hot olive oil, close the jars, let cool at room temperature and put in the refrigerator.

Step 4

“By the way, dried plums can be frozen. Oil free. Wither, fold tightly into a container or a zip bag and put it in the freezer - there they can be stored until the next summer season, ”says Maria Shelushenko.

Step 5

simple recipes, fruits, berries, plants, cooking, products

Recipe for a simple plum pie

Maria Preobrazhenskaya, Pastry Chef at the Ferma Cafe at VDNKh, shared the recipe.

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1920

1920

5.4

2.7

45

egg, 4 pcs.

sugar, 200 g

flour, 200 g

starch, 10 g

plum, 250 g

cinnamon

Beat eggs with sugar until fluffy.

Step 1

Add flour and cinnamon to taste. At the end, stir in the starch.

Step 2

Pour into a 20 cm mold. Arrange the sliced ​​plums on top, pitted.

Step 3

Bake for 30 minutes at 175 degrees.

Step 4

As soon as the cake is out of the oven, dust the plums with caramelized powder. Let stand before removing from the mold.

Step 5

Simple recipes, fruits, berries, plants, cooking, products

Contents Contribution

• Plum harvesting for the winter
• How to prepare plums at home
• Simple billets
• Marinated plumas in a jar
• Plum freezing freezer
• Dried (dried) plums
• How and how much to store plum blanks

MOSCOW, September 1 - RIA Novosti. There are many recipes for harvesting plums for the winter, including in the form of jam and compotes that do not require sterilization, in syrup and pitted. How to prepare plums for long-term storage and simple recipes for delicious preparations - in the RIA Novosti material.

Harvesting plums for the winter

Juicy ripe plum fruits delight not only with their taste, but also with a solid set of useful elements. There are few calories in them (a little less than fifty per 100 grams of product), but there are many vitamins (such as A, C), macro- and microelements (calcium, potassium, magnesium and others), fiber and antioxidants. That is why plum is considered a useful product for proper digestion, cardiovascular health and even mood.

November 10, 2021, 11:20

How to measure food without scales: how many grams in a spoon

Plums are most useful when fresh, but do not remain in this state for long. Various preparations that are easy to make at home help to extend the shelf life of the crop.

How to prepare a plum at home

For home-made plums, use only good, fully ripe, not rotten or beginning to deteriorate fruits. Plums must first be sorted out, if necessary, remove the stem and, of course, wash.

Many people prefer to use pitted plums. If the fruits are ripe and soft, you just need to cut or split the plum in half lengthwise with your hands, and then carefully remove the stone. You can try to do this with a pen case (without a rod) or a simple pencil. To do this, you need to hold the plum gently, but firmly, put the blunt end of the “tool” to the wide part of the fruit and press.

August 27, 08:46

How to prepare mint for the winter at home: the best recipes

If the plum is ripe, the pit will come off easily. However, if you press too hard, the fetus runs the risk of deforming. In any case, such a process requires some skill.

Simple recipes and delicious preparations

To enjoy the taste of the grown crop throughout the winter, plums can be turned into jam or jam, sent to dry or pickle, used as a base for compote, or frozen prepared fruits in the freezer.

Canned plums

Preparing plums at home is one of the most affordable and not very laborious ways to preserve fruits for a long time. One of the simplest recipes includes only the plums themselves. sugar and water to make a sweet syrup.

Category

Dessert

Kitchen

Russian

Difficulty

Easy

Preparation time

20 min.

Cooking time

25 min.

Ingredients

1 kg

Plum

500 g

Sugar

2-3 l

Water

Food value for 100 g of product

Calorie content

65 kcal

Carbohydrates

22 Preparation

1

Wash and sterilize jars first.

2

Wash the plums thoroughly and cut in half, removing the pits.

3

Boil syrup in a saucepan, mixing sugar with water until completely dissolved. It can be taken less if the plums are sweet. If the fruits are sour, but you want to get a sweet product at the exit, then the syrup can be made more sugary.

4

Arrange plum halves in jars and pour over the resulting syrup. If desired, add ground cinnamon or cloves to each container. Banks roll up.

August 13, 02:10

A nutritionist named the best way to prepare vegetables for the winter

Pickled plums in a jar

Another option for home-made preparations is pickled plums, which have an unusual spicy taste. They can serve as an original side dish, for example, with meat dishes, as well as served at the table as a snack. Even slightly unripe fruits can be used to make pickled plums.

Sterilized and pitted pickled plums

Plums can be pickled without pits, for this they must be carefully removed. You can leave it, but then you should first pierce the fruits in several places with a toothpick so that they do not burst from contact with boiling water. Cooking time: 1 to 9 days0003

Category

Snack

Cuisine

Russian

Difficulty

Average

Preparation time

20 min.

Ingredients

1.5 g

Nutrition value per 100 g of product

Calorie content

58 kcal

Carbonate

14 g

Preparation

1

Plum washed, remove bones, lay out the fruits of jars

2

Prepare the marinade, adding sugar and vinegar to the water.

3

Arrange spices (peppercorns, cloves, bay leaves) in jars along with plums.

4

Pour the resulting marinade over the plums, leave for several hours (some leave up to a day) until cool.

5

Pour the marinade into a saucepan and bring to a boil again, then pour over the fruit again. Repeat the procedure at least three times.

6

Close jars with lids and store plums.

August 29, 02:10

A nutritionist explained which berries are dangerous to freeze

Pickled plums with tomatoes

Pickled tomatoes are well known to almost everyone. But the combination “plums + tomatoes” is not known to everyone.

Category

Snack

Cuisine

Russian

Difficulty

Average

Preparation time

20 min.

Cooking time

40 min.

Ingredients

200 g

plums

500 g

tomatoes

1-2 pcs.

garlic cloves

to taste

spices

1 l

water

2 tbsp. l.

sugar

1 st. l.

salt

2 tbsp. l.

Vinegar

Food value per 100 g of product

Calorie

40 kcal

Carbohydrates

8.8 g

Preparation

1

Tomatoes and plums, remove bones from the drain.

2

Prepare marinade (water+sugar+salt+vinegar).

3

At the bottom of each jar put chopped garlic, a few peppercorns, a bay leaf, a couple of cloves.

4

Pour the fruits together with spices several times with boiling marinade, and after the last procedure - close and place in a storage place.

August 29, 17:53

Currants for the winter: simple recipes and storage rules

Pickled plums with garlic

To implement such a recipe, it is better to choose ripe but strong plums, which, after removing the stone, will keep their shape. Cooking time: up to a day

Category

Snack

Cuisine

Russian

Difficulty

Medium

Preparation time

20 min.

Ingredients

1 kg

plums

1 pc.

head of garlic

to taste

spices (allspice, cloves)

1 l

water

2 tbsp. l.

sugar

1 tbsp. l.

salt

2 tbsp. l.

vinegar

Nutrition value per 100 g of product

Calories

44 kcal

Carbohydrates

10.2 g

Preparation

1

Wash plums. Remove the pits as carefully as possible, and place a clove of garlic inside each plum instead.

2

Divide the fruits stuffed with garlic into prepared jars.

3

Pour plums in jars with marinade.

4

Leave for a few hours, then repeat the procedure a few more times.

© RIA Novosti / Denis Abramov / Go to the mediabankRice grain ears grown in the breeding fields of the Federal Rice Research Center (Rice FRC) in the Krasnodar Territory

Rice grain ears grown in the breeding fields of the Federal Rice Research Center (Rice FRC) in the Krasnodar Territory

Plum tkemali sauce

The famous Georgian tkemali sauce is an excellent addition to both meat delicacies and vegetable dishes. It has a characteristic sweet and sour taste, and its preparation is impossible without a whole bunch of spices. In the classic recipe, the leading role is assigned to the plum of the tkemali variety, which is also known as cherry plum.

Category

Sauce

Difficulty

Medium

Preparation time

25 min.

Cooking time

1 hour

Ingredients

1 kg

plums

7 g l.

sugar

8-10 g

garlic cloves

1 pc.

small hot pepper

to taste

dill, cilantro, coriander, ombalo mint, oregano

Food value per 100 g of product

calorie content

65 kcal

Squirrels

1.3 g

Carbohydrates

15 g

Preparation

1

Plum, lay out in the pan and, waterflower, water. send to the fire.

2

When the fruits become soft, drain the water and mash the plums themselves into a puree, removing the skin and seeds.

3

Add finely chopped garlic, pepper, chopped herbs to the puree, salt and add sugar.

4

Boil for 5-10 minutes, then the sauce is ready to use.

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Plum in syrup with bones

Category

Dessert

Kitchen

Russian

easily

Preparation time

20 min.

Cooking time

30 min.

Ingredients

1 kg

plums

1 l

water

500 g

sugar

1 pc.

Cinnamon stick

to taste

Clove

Food value per 100 g of product

Calorie

96 Kcal

Carbohydrates

24 g

Preparation

1

Prepared for preservation. Prepared for banks.

2

Add spices to plums.

3

Make syrup. To do this, pour the sugar with water and bring to a boil, stirring until completely dissolved.

4

Pour plums in jars with syrup.

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Plum compote

You can use fruits with or without stones for it. But you need to remember: preservation of whole plums is not recommended to be stored for more than a year due to the hydrocyanic acid contained in the seeds.

Category

Drink

Cuisine

Russian

Difficulty

Easy

Preparation time

25 min.

Cooking time

15 min.

Ingredients

500 g

Plum

1 l

Water

300 g

Sugar

Food value for 100 g of product

Calorianness

78 Kcal

Carbonate

002 Preparation

1

Wash the plums, pierce in several places with a toothpick, fill the jars about halfway.

2

Pour sugar with water, leave over medium heat until boiling, stirring and waiting until sugar dissolves.

3

Pour plum jars with syrup all the way to the top.

4

Close jars with lids, turn them upside down and wait until they are completely cool.

5

Remove cans for storage.

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Plum jam

Lovers of sweet and sour desserts will surely enjoy the taste of plum jam. It is prepared quite quickly and easily.

Category

Dessert

Kitchen

Russian

Difficulty

Easy

Preparation time

20 min.

Cooking time

3 hours

Ingredients

1 kg

Plum

1 kg

Sugar

Food value per 100 g of product

Calorie

219 kcal

Carbohydrates

54.5 g

1

of the Sloval Slova , wash and select the bones.

2

Sprinkle the fruits ready for cooking with sugar. Leave for a couple of hours so that they give juice.

3

Then put the plums on a small fire and cook there for about half an hour. The jam needs to be stirred regularly so that it does not burn.

4

Arrange the finished dessert in jars and roll up.

© Photo : Unsplash/micheile dot com Plum Jam

© Photo : Unsplash/micheile dot com

Plum Jam

Plum jam differs from analogous jam by having a more jelly-like consistency.

Category

Dessert

Kitchen

Russian

Difficulty

Easy

Preparation time

20 min.

Cooking time

50 min.

Ingredients

1 kg

2

Add sugar to the finished mass, mix.

3

Boil the base for jam over low heat until the desired consistency is obtained: if the drop does not spread on the plate, but retains its shape, the jam is ready.

© Photo : Unsplash/Frame Harirak Plum Jam

© Photo : Unsplash/Frame Harirak

Thick Plum Jam

Plum Jam boasts an even thicker consistency, perfect for baking and various desserts. It is best to use ripe, soft fruits for this.

Category

Dessert

Cuisine

Russian

Difficulty

Easy

Preparation time

20 min.

Preparation time

h.

Ingredients

1 kg

Plum

1 kg

Sugar

Food value for 100 g of product

Calorie

219 Kcal

Carbohydrates 9000 54 g

Preparation

1

Wash the plums, remove the pits and pass through a meat grinder or chop with a blender.

2

Mix crushed plums with sugar.

3

Simmer. In this case, you need to ensure that the mass does not burn. On average, cooking jam can take 40 minutes or more, the main thing is to bring it to the desired density.

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Freezing plums in the freezer substances (unless, of course, you do not store vegetables and fruits frozen for too long).

For freezing, it is better to give preference to varieties of plums with denser pulp (there are more chances that they will not turn into an unappetizing jelly when defrosted). You should not cut the plums into small pieces: it is better to carefully remove the stone through a longitudinal incision and freeze the plums in such an almost whole form.

“It is best to freeze plums, like any other vegetables/berries, “through a tray”. What does it mean? We spread the fruits on a tray covered with parchment, and send them to the freezer until completely frozen. Only after that we lay out the packages. So the fruits will not stick together, they can be easily separated from each other,” advises cook and pastry chef, author of cookbooks Maria Shelushenko.

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Dried (dried) plums

“Dried plums - a preparation that has become popular not so long ago. Those who have had time to evaluate this product know that varieties with sweet and dense pulp are best suited for this (for example, the Hungarian variety),” says Maria Shelushenko. The fruits at the preparation stage should be washed, cut into halves and get rid of the seeds.

You can dry plums in the most “natural” way - in the fresh air, in the sun, in a well-ventilated room (a balcony may well be suitable for this in an apartment), or in a conventional oven or a special dryer for fruits. Under natural conditions, the process will take several days (the plums must be turned over periodically), if kitchen appliances are used, then 5-7 hours, depending on the size of the plum, at a relatively low temperature (70-80 degrees).

© Depositphotos.com / 5PH Prunes

© Depositphotos.com / 5PH

Prunes

The preparation of dried plums involves the use of aromatic herbs such as rosemary, thyme, basil and others. Before putting the plums in a dryer or on an oven tray, the halves should be lightly salted and sprinkled with herbs. When dried plums are ready, they can be placed in a jar (or other container), pour hot olive oil, add garlic to taste and, closing, let it brew for a couple of days.

Recipe for dried drain from Maria Sheluchenko (designed for 2-3 jars)

Ingredients

2 kg

Plum red

100 g

olive oil

1 g

Dried

4 pcs.

garlic cloves

Preparation

1

Rinse the plums, dry, cut into two parts, remove the stones.

2

Mix the oil with the thyme and roll the plums well in it.

3

Lay the plums on parchment, spread the garlic cloves on top for flavor and send to the oven for 7 hours at 110 degrees with the door ajar. If there is a dehydrator, then you can use it and wither the plums to the desired consistency in it.

4

Put the finished plums in sterilized jars and, if you want to keep the workpiece for several weeks, pour hot olive oil, close the jars, let cool at room temperature and put in the refrigerator.

5

“By the way, dried plums can be frozen. Oil free. Wither, fold tightly into a container or a zip bag and put it in the freezer - there they can be stored until the next summer season, ”says Maria Shelushenko.

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How and how long to store plum blanks

Seedless plum jam can be stored for several years in a cool place, protected from direct sunlight and sudden changes in temperature.

The shelf life of a product that has not been subjected to serious heat treatment (for example, was cooked without cooking) is also noticeably reduced. Such a product should be stored in the refrigerator and eaten as soon as possible.

For several years in a dark and cool place, plum compote, safely closed in glass jars, will “live” quite well (less from plums with pits). An open jar should be kept in the refrigerator for no more than one to two days.

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The exact shelf life of frozen plums depends on temperature. If minus 18 degrees and below is kept in the freezer, then the fruits can be stored for up to a year, if the temperature is kept at minus 15 degrees and a little higher, it is better to eat plums within six months.

“It's not worth storing blanks with bones for more than a year, as they begin to accumulate harmful substances,” reminds Nadezhda Lyubimova, the brand of the Williams Et Oliver chef chain.

Recipe for a simple plum pie

The pastry chef at the Ferma cafe at VDNKh Maria Preobrazhenskaya shared the recipe. 15 min.

Cooking time

45 min.

Ingredients

4 pcs.

egg

200 g

sugar

200 g

flour

10 g

starch

250 g

Plum

to taste

Cinnamon

Food value per 100 g of product

Calorie

226 kcal

Belts

2 2 2 .7 g

Carbohydrates

45 g

Preparation

1

Beat eggs with sugar until fluffy.

2

Add flour and cinnamon to taste. At the end, stir in the starch.

3

Pour into a 20 cm mold. Arrange plums cut into slices on top, pitted.

4

Bake for 30 minutes at 175 degrees.

5

As soon as the cake is out of the oven, dust the plums with caramelized powder. Let stand before removing from the mold.

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How to quickly remove a stone from a plum.

Cherry plum, or wild plum, juicy, slightly sour, widespread in the southern mountainous regions of the planet - in the Caucasus, Iran, Asia Minor. It is unpretentious in breeding, but loves warmth very much and bears fruit abundantly only in the south.

Harvested in late summer and early autumn. There are many color options for cherry plum fruits: greenish, yellow, pink, crimson red, purple. Moreover, the color of the fruit can say a lot about the composition of the berry: for example, yellow cherry plum contains a lot of carotenoids, and purple - anthocyanins.

Cherry plum is low in calories and has a low glycemic index. Its juice and flowers are used in folk medicine and in cosmetology. And activated charcoal is made from the shells of cherry plum seeds.

Cherry plum is unusually tasty both fresh, and in jam, and as a filling for a pie. It is used to make jam and marshmallows, syrups and marmalade, wine and compote, pilaf and kharcho soup. There are even recipes for making cherry plum with garlic - for example, tkemali and satsebeli sauces.

Perhaps the only minus of cherry plum is that the seeds are not always easily separated from its pulp, except in very ripe berries. And if they almost do not interfere in jam or compote, then in other dishes their presence is unacceptable.

How to free cherry plum fruits from the inedible part and at the same time keep their shape is a question that housewives have to decide, who prefer their dishes not only to be tasty, but also to look beautiful.

Methods for pitting cherry plum berries

There are a fairly large number of options and methods for pitting berries. Among the main ones are the following:

1. Cherry plum can be pitted with a knife: the berries are cut in half and the hard core is removed by hand. But, unfortunately, at the same time, a significant part of the pulp is often lost, and during heat treatment, the cut fruits boil too much and turn into jam, which does not suit every housewife. And the time spent in this case is impressive, especially if you have to process several kilograms.
2. The next method requires some skill. The cherry plum berry is placed on the neck of the bottle with the notch up, and then the bone is squeezed into the bottle with a stick no thicker than a pencil. In this case, the appearance of the berry will hardly suffer, unless, of course, the hostess overdoes it with pressure and if the bottle is well reinforced.
3. 
   

   Various devices for squeezing the cores out of fruits, both manual and mechanical, work on the same principle. The simplest forms resemble a double spoon or a stapler. The berry is placed on the lower plane in a recess with a hole, the device is compressed by the palm of the hand, and with the help of a point with a spring mechanism, the stone is quickly pushed out.

   Other attachments may be a piston attached to a container. A handful of cherry plum is placed in the tray above the container, the berry enters the recess under the mechanically driven prong, the squeezed-out stone falls inward, and then the berry rolls out along the outlet sleeve.

4. Special devices are very convenient, which allow you to remove the stones from a significant number of berries at a time. At the time of summer preparations, they are indispensable, as they save the hostess' time perfectly. In such devices, there are several cells and teeth at once. The berries are rolled into the recesses under the teeth, with one movement of the handle the mechanism is set in motion, the removed bones fall into the tray, and then are thrown away.
5. 
   

   You can also make a device for processing berries with your own hands from a conventional medical syringe of 10 ml or more. The nose of the syringe is cut off with a knife, then a hole is drilled in its place in the center, the roughness is removed, and a “window” for the berry is carefully cut close to the edge in the wall of the syringe according to its size. The piston is processed with tweezers so that a non-sharp dense tooth with a length of 25 mm or more and hooks is obtained just above its base.

   As a stop for the piston, a round rubber cap previously removed from it is attached so that the tooth travel is limited by the upper edge of the window. And in order to provide it with an automatic reverse stroke, the usual accounting gum is used: it is folded in half, then in the shape of a figure eight, put on the stops of the syringe and the piston hooks, and the piston nose is threaded into the loop formed.

6. You can use an ordinary closed safety pin, hairpin or paper clip, even a tiny spoon. This method is only suitable for soft ripe fruits. The cherry plum is pierced with the rounded end of the object, the bone is hooked and pulled out.
7. Some housewives use an ordinary pen with the tip removed to clean berries, but the hole becomes clogged too quickly and needs to be cleaned from time to time. For such actions, a solid stick with a recess in the middle is better suited.

Thus, getting rid of the seeds in the cherry plum and not deforming it is a solvable problem.

But we must remember that the berry is very juicy, and use deep dishes that collect splashes of juice.

How to pit a plum

The plum is a great fruit. In addition to excellent taste, plum has healing and healing properties. It contains vitamin P, which lowers blood pressure and strengthens blood vessels. It is very interesting that vitamin P retains its healing properties even after processing plums.

Plum is also saturated with minerals and other beneficial substances that are so necessary for the body for normal functioning. Therefore, housewives often use plums to prepare various dishes. Jams, preserves, juice, marshmallows, prunes are excellent preparations from plums.

Plums are used in the preparation of pies, sauces, casseroles, and also as a filling for dumplings, rolls, pies. The main thing in all recipes is not to forget to remove the stone from the plums. Someone does not like this uninteresting work, but it turns out that you can remove a stone from a plum in 1 second. To do this, use our advice and the work will go faster and more fun.

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Summer is the season for rich fruit harvest. Many, if not all, gardeners are home-grown. Every season, rows of jars of jam and compotes are placed in the vaults. Plum is considered one of the most delicious delicacies. When you have to remove the bone from the berry. There are two ways to do this.

Removing the stone from the plum with a pencil

To be able to remove the stone from the plum with a pencil, you need to take a ripe berry. The plum should be soft to the touch and juicy. Otherwise, the bone will not separate from the pulp.

Take an ordinary pencil, while holding the plum firmly with your hand so that the berry does not slip out. With the blunt end of the pencil, you need to press hard on the wide part of the plum, the stone comes out without any problems.

You can pop the bone with any object with a suitable end, such as a sushi stick or other household item. The main thing is to calculate the pressure force, otherwise the berry will be deformed, and all efforts will be in vain.

If the stone does not give in, it remains to do what mothers and grandmothers always do, spinning plum compote or jam for the winter. This method is for hardworking and selfless people.

Remove the stone from the plum: cut in half

Plum berries come in different ripeness and quality. Sometimes merchants sell plum leftovers for harvesting cheaper than usual. Such a berry is often unripe. In this case, you can remove the bone only in a proven way.

Wash the plum and cut it into halves. The bone is removed with a knife. If the berry is completely green, it will take a lot of time and effort, and if it is overripe, things will go quickly. It is only necessary to remember that in these cases more sugar is put, and the plum is boiled for a long time to avoid poisoning and mold in winter.

There is another way to get the pits out of plums quickly. You need to purchase a special machine for extracting bones. The unit is sold in stores along with other machines of this purpose and is used in industrial production.

There are also homemade ones, they are cheaper. By purchasing such a device, you will cope with the problem once and for all. But you should first weigh all the advantages of such a purchase. If you have your own plum garden, it is appropriate, but if you buy a plum once a year for food and preparations, it is easier to cut it into pieces.

Homemade steel for many hobbies. The cooking process itself delivers a lot to people. In the end, the plum is boiled and, together with the bone, there would be a desire, but there are many recipes.

You can remove the stone from a plum in a simple and proven way, or you can use ingenuity and ingenuity. The reward will be a tasty and healthy winter treat.

Summer is the season for rich fruit harvest. Many, if not all, gardeners are home-grown. Every season, rows of jars of jam and compotes are placed in the vaults. Plum compote is considered one of the most delicious delicacies. When you have to remove the bone from the berry. There are two ways to do this.

Taking out the stone from the plum with a pencil

To be able to take out the stone from the plum with a pencil, you need to take a ripe berry. The plum should be soft to the touch and juicy. Otherwise, the bone will not separate from the pulp.

Take an ordinary pencil, while holding the plum firmly with your hand so that the berry does not slip out. With the blunt end of the pencil, you need to press hard on the wide part of the plum, the stone comes out without any problems.

You can pop the bone with any object with a suitable end, such as a sushi stick or other household item. The main thing is to calculate the pressure force, otherwise the berry will be deformed, and all efforts will be in vain.

If the stone does not give in, it remains to do what mothers and grandmothers always do, spinning plum compote or jam for the winter. This method is for hardworking and selfless people.

Remove the stone from the plum: cut in half

Plum berries come in different ripeness and quality. Sometimes merchants sell plum leftovers for harvesting cheaper than usual. Such a berry is often unripe. In this case, you can remove the bone only in a proven way.

Wash the plum and cut it into halves. The bone is removed with a knife. If the berry is completely green, it will take a lot of time and effort, and if it is overripe, things will go quickly. It is only necessary to remember that in these cases more sugar is put, and the plum is boiled for a long time to avoid poisoning and mold in winter.

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