This fruit not only tastes good, but also satisfies hunger. Learn more about the healing properties of plums.

Plums: Protects your heart

One medium-sized plum contains 113 mg of potassium, which helps lower blood pressure and the risk of stroke. This fruit also contains a pigment called anthocyanin, which protects us from cancer by eliminating harmful free radicals.

Plums: Regulates bowel function

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Plums: Regulates bowel function

One dried plum contains 1 g of fiber, which helps regulate bowel function. You can use them on your own or as a supplement to yogurt or granola. Dry the plums on their own, put them in boiled water, cool, and then store in a refrigerator in a closed jar.

Plums: Lowers sugar

Plums have a low glycemic index, which helps control sugar levels and reduces the risk of type 2 diabetes.

Plums: Bone strengthening

Researchers from universities in Florida and Oklahoma examined bone density among two groups of postmenopausal women for a year. People from one group consumed 100 g of dried plums daily, and the other 100 g of dried apples. People from both groups also took calcium and vitamin D. It turned out that women from the plum group had significantly higher bone density in the spine and forearms.
Drinking 3–4 prunes per day also helps to neutralize free radicals that destroy memory cells.

We preserve plums for the winter

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We preserve plums for the winter

One of the advantages of fresh plums is that they, like no other fruits, are suitable for home canning. For example, you can make delicious plum jam and spread it on sandwiches throughout the winter. To make jam, you can use one type of plum (standard Hungarian) or mix several types together. Work!


  •  1.5 kg ripe, hard plums, seedless, peeled and chopped into 8 parts
  •  ½ cup water
  •  1 tablespoon of lemon juice
  •  7 ½ cup sugar
  •  1 packet of pectin or gelatin

1. Put plums, water, and lemon juice in a large, non-aluminum pan. Place the pot on the stove and bring to a boil, stirring frequently.

2. Cover the pan, turn off the heat and simmer for 10 minutes until the fruit is soft. Ultimately, you should get about 4½ cups of overcooked plums.

3. Stir the sugar into the marmalade. Turn the fire to large, and bring the marmalade to a boil, stirring constantly.

4. Add pectin and bring to a boil again. Cook and stir the jam for another minute, then remove it from the heat.

5. Set the jam aside for a minute, and then collect the foam on top.

6 Pour jam into sterilized jars, leaving about 3 mm of free space. Screw on sterilized caps.

7. Put the cans in boiling water for 5 minutes. After this time, carefully remove them and allow cooling.

8. Store plum jam in a cool, dry place.