Plum fruits are unique in their properties, because they contain a very large number of substances extremely useful to our body. For example, dark varieties have disinfecting properties, and also have a very positive effect on the functioning of the gastrointestinal tract. Plum juice is able to remove salt, cholesterol and excess fluid from the body , therefore, it can be used for edema, as well as for the prevention of diseases such as atherosclerosis, gout, rheumatism, hepatitis, etc.
Today, more than 300 different species of this plant are known, but of which no more than 10 are cultivated, and it is from them that sweet and tasty jams, juices, compotes and preserves are prepared. In addition, the plum can be dried and pickled, and the juice from it has not only delicious taste characteristics, but also chic cosmetic properties. So, for example, if you drink it regularly, the skin of the face will become even more elastic, soft, smooth and velvety.
You can also make masks from plum juice. It is enough to squeeze out a little (50 grams) juice from the fruits peeled from the skin, in which moisten cotton wool or a cosmetic towel and apply to the face. After 20 minutes, it can be removed. Washing after the mask is not necessary at all, you can just wipe the skin with a damp cotton swab. And for dry skin, you can do this: mix one egg yolk with a teaspoon of juice and apply this mixture for 20-25 minutes on the face. This mask then needs to be washed off in warm water, and then washed cold. But before applying it, the face should be greased with a rich nourishing cream or sour cream.
Many thrifty housewives are very fond of canning compote from plums for the winter. This is understandable, because at this time of year vitamins are needed more than ever, and you just want something tasty. We offer here such a recipe for delicious compote that will delight you in the cold. We will need plums, sugar and multi-sized jars with a capacity of 0.8 to 3 liters. Of course, the most convenient containers are up to two liters, because it is not always possible to quickly "overpower" a three-liter, and if the contents turn sour, it will be a pity. But, no matter which container you choose, it must be washed with soda and laundry soap and steam sterilized.
Rinse the plums well, cut into two halves and remove the seeds. Keep in mind that at the end of the procedure for cleaning fruits from bones, your hands and nails will look as if you are not covering the compote from the plum, but have just processed the garden plot. Therefore, in order to protect the handles, use at least plastic gloves, which are usually applied to hair dye.
In sterilized jars we fill the plum by one third, fill them with boiling water, reserving a little more room for sugar (about 4 centimeters) closer to the neck. Leave the jars for 20-30 minutes., Depending on the capacity, warm up, after which we pour the juice that has appeared from the plums into the pan. Sugar is also sent there, at the rate of 100 grams per 1 liter, that is, 150 g of sugar is poured into a 1.5 liter jar, 300 g of sugar in a three-liter jar, etc. Bring the resulting syrup to a boil. At the same time we put boil the lids. After the syrup boils, it needs to be poured back into jars with plums, but this time to the very edges. If it suddenly is not enough, you can add boiling water from the kettle.
Hot cans, into which stewed plums are already poured, immediately cover with boiled iron lids and roll up with a machine. Turn them upside down and wrap them in a blanket until morning. In the afternoon it can be slightly opened, let it cool now naturally. That's all! Now, when winter comes, you will be happy to open a jar of sweet and sour compote and remember the past warm summer.
Just remember that this compote from plums turned out to be quite concentrated, so it can be diluted to taste with ordinary water. So you get even more delicious compote.