Si plum

Si plum + plum marmalade.
2kg plum (plum picking fruit is ripe and hard, remove tender fruit)
1kg - 1.2 kg of white or alum sugar
1/3 teaspoon ground salt (a small pinch)

Making:
The prunes are washed thoroughly, leave stems, soak in 30p, pick out to dry, clean towels dry each fruit one.
Peel the plum using a knife to cut the plum meat in the shape of a spiral, or maybe add a lemon and then rotate the two plums opposite one another, then split the seeds, or the vertical and reverse rotation are also (usually see to The finished shell is then peeled, but peeled from the very beginning will be very smooth spin)
After separating the seeds to get plum meat, you start plum pick (remember to take back some) offline box, every plum layer, a layer of sugar until the end, after you have sprinkled 1 / 3 teaspoons of salt on the plum layer (the water soaked to a little salt to avoid fermentation), cover the box can be put in the refrigerator cooler if it is too hot, not to leave the temperature outside Regularly until the sugar is dissolved, plum plucked, I usually leave a day. Spoon out the plum meat to separate, the remaining plum juice and sugar to the pot (if you do not mind. , the house has a blender or grinder, grind or squeeze some plums, take only the juice, and leave the residue, I do so the syrup is more dense and color Better yet, if the fear is not necessary), then boil the water without scooping boiling, if there is foam all the foam. Put half of plum meat on the island, turn off the kitchen, cool down. Pour syrup into glass vials or clean containers, store in cooler cooler, when to bring out the mixture with some water and ice, add some crunchy plum meat.
Plum meat remaining in the blender, mashed smoothly (we make the plum jam to eat bread), plum mashed to pan to add a little more sugar (snail) remember to stir constantly and constantly , until the jam is soft, thin, heavy hands off the kitchen plum jar to bowl to cool the jar tightly closed refrigerated store to preserve food with bread or to make the cake.

Plum wine
2 kg plum after the delicious, choose the hard, round fruit is not ripe, deep, rotten ...
1kg of sugar or white sugar
2l wine is about 35 degrees
Pots are soaked in wine, if there is a dip, it is best not to use glass jar
Making:
Plum washed, soaked in salt water for 1 hour to pick out dried, stalks, used to clean and dry each one, each four sections.
Bring the plum into the pot, add a layer of plum, a layer of sugar until the end, wait 3-4 days to dissolve sugar, we pour the wine into the bottle, if you do not wait. If sugar is melted, it can be poured into the same, not to cover it in the dark. Soaked 2 months can drink.
There is a way to soak sugar is very good and husbands are very fond of, plum let the fruit slightly wilt slightly and then poured straight into wine dipping, this way 6 months drink.
All types of wine immersion are protected from light so people let the wine soak in the dark.