What to make of sour cherry plum. Pickled cherry plum for winter home-made recipes

03.03.2020 Lean dishes

Harvested cherry plum for the winter - recipes, as a rule, do not differ in complexity or the presence of inaccessible ingredients. From fruits prepare as sweet preservation (preserves or compotes), and savory sauces or pickle original snacks. In the presence of a large fruit crop, you can significantly replenish the supply of home spins.

What can be made of cherry plum?

Various recipes from cherry plum are simple winter preparations, which are not limited to ordinary jam. Fruits are rich in vitamins and pectin, which allows you to create completely unusual treats from them.

If you need to cook stewed fruit, then you can combine fruits with apples, pears or other types of plums. Such billets of cherry plum for the winter do not require additional sterilization.
Sweet plum dishes - jams, jam or jelly, can be prepared without the addition of gelling ingredients. During storage, the workpiece reaches the desired thick consistency.
Observing the adjusted proportions, filling the composition of the future harvest with spices and spices, you can cook pickled fruits that taste like olives.
A method of manufacturing so-called “pineapples” from zucchini and cherry plum has proven itself well. An unusual appetizer that tastes like a tropical fruit.

The most common preparation is seedless cherry plum jam. Such preservation is stored for a long time even without additional sterilization. It will be appropriate to supplement the recipe with vanilla sugar and juicy orange pulp, which will act as an additional preservative ingredient.

Ingredients:

yellow cherry plum - 2 kg;
orange - 1 pc.;
sugar - 1, 5 kg;
vanilla sugar - 2 sachets.

Cooking

Wash the cherry plum, remove the seeds, pour into enameled dishes.
Peel the orange, remove the bones, chop the pulp arbitrarily, pour to the cherry plum, cover everything with sugar.
Leave the future jam for 5 hours.
Put to boil, add vanilla sugar.
Strain for 25 minutes, removing the foam.
Distribute to sterilized banks, cork.

Cherry plum prepared in this way for the winter - recipes that do not require additional sterilization, and the composition of the drink can be supplemented with other suitable fruits. The manufacturing process is simple and straightforward, but the important point is the use of clean water (it will not work from the tap, it will only spoil the taste of conservation). The proposed amount of ingredients is enough for one 3-liter jar.

Ingredients:

yellow cherry plum - 300 g;
pear - 2 pcs.;
water - 2.5 l;
sugar - 1 tbsp.

Cooking

Wash the cherry plum, remove the seeds, cut the pears, removing the seed box.
Immerse the fruit in a steamed jar.
Pour boiling water, cover with a lid and hold in this form for 10 minutes.
Pour water into a saucepan, add sugar, bring to a boil.
Pour jars of boiling syrup, seal hermetically.
Compote of yellow cherry plum is removed under the cover for slow cooling.

Harvested together zucchini and cherry plum for the winter - recipes that are recommended by many experienced housewives. To taste, preservation comes out like pineapples, vegetables acquire a sweet aftertaste and are successfully used during the preparation of salads or complement poultry dishes. Given that cherry plum is closed with seeds, this blockage is stored for no more than 5-6 months.

Ingredients:

yellow cherry plum - 500 g;
young zucchini - 1 kg;
pineapple juice - 400 ml;
sugar - 500 g;
water - 1.5 liters.

Cooking

Steam the cans in advance, put clean cherry plum and chopped (peeled) zucchini on the bottom.
Boil water, add juice, boil for 5 minutes.
Pour the syrup into the jars, cover with a lid, leave for 15 minutes.
Pour the liquid into the pan, add sugar, boil.
Pour cans with syrup, seal and clean in the heat with cherry plum for the winter for slow cooling.

Tasty harvested cherry plum for the winter - these are simple recipes that do not require special knowledge, tools or inaccessible products. An important point is the choice of spices, they determine the final taste of tkemali. The recipe provides for the addition of ombalo, but it is problematic to find it, therefore, the use of mint is allowed.

Ingredients:

red cherry plum - 3 kg;
garlic - 3 heads;
pepper “light” - 5-6 pods;
water - 2 tbsp .;
coriander, dried dill and ombalo, uzo-suneli - 50 g each

Cooking

Wash the cherry plum with water and put on simmer on a slow fire.
Cook until the fruit softens, drain the water into a separate container.
Rub the cherry plum through a sieve, if the puree is too thick, add the broth.
Introduce mashed garlic and pepper, and all the dried spices, mix and put on low heat.
Cook for 10 minutes.
It is bottled in sterilized jars, corked and stored in cool.

Tasty and originally canned cherry plum for the winter - these are recipes with which you can surprise all the sweet tooth. Fruits are rich in pectin, because jam comes out of them very thick, regular jelly consistency. It is not necessary to grind cherry plum in mashed potatoes, it is better to spend a little time and chop it into pieces with a knife.

Ingredients:

cherry plum - 2 kg;
sugar - 2 kg.

Cooking

Wash the cherry plum, remove the seeds, cut.
Fall asleep with sugar, leave for 2-3 hours.
Put on fire, boil for 15 minutes, removing all the foam.
Cool the workpiece, set again to cook.
Strain for 25 minutes, pour into prepared containers.

It turns out very fragrant and sweet. An amazing alcoholic beverage is not prepared quickly, the process is similar to making homemade liquor, and the result exceeds even the wildest expectations. Tasty and rich alcohol will be appreciated by the female audience.

Ingredients:

cherry plum - 2 kg;
vodka - 2 l;
sugar - 6 tbsp.

Cooking

Put the cherry plum in a large jar, add vodka and leave it in a cool dark place for 40 days.
Drain the infusion into a separate container, pour cherry plum with sugar, leave for another 40 days.
Strain the syrup released from cherry plum, mix with infusion.
Remove alcohol in cool, after about a month you can taste it.

This unusual cherry plum jelly is prepared with the addition of white wine. If you need to cook a treat that children will eat, alcohol can be replaced equally with grape or plum juice. For jelly consistency, gelatin or pectin is added. Such a preparation can be tasted the very next day.

Ingredients:

cherry plum - 500 g;
sugar - 50 g;
white wine (Riesling) - 150 ml;
water - 200 ml;
cinnamon - 2 sticks;
sheet gelatin - 2 plates;
cloves - 2 buds.

Cooking

Remove the seeds from the cherry plum, finely chop the flesh, transfer to a pan.
Pour in water, add cinnamon, cloves, sugar.
Cook for 10 minutes, the pulp should soften.
Wipe the mass through a sieve.
Dilute the wine with water so that 500 ml of liquid comes out.
Pour into the jam and mix.
Soak gelatin and dissolve in a water bath, pour into the total mass.
Bring to a boil (do not boil!), Pour over steamed jars, cork.

Very unusual preservation - which successfully diversify the assortment of home spins. The highlight of the workpiece is a spicy marinade, impregnating fruit pulp and filling with a special taste. It will be possible to taste conservation after 2 months. The stock is stored no more than a year.

Ingredients:

cherry plum is small, yellow - 1 kg.

sugar - 2 tbsp. l .;
salt - 4 tbsp. l .;
vinegar 6% - 150 ml;
cloves - 7 buds;
dried tarragon - 1 tbsp. l .;
lavrushka - 3 leaves;
dry basil - 1 tbsp. l

Cooking

Washed the cherry plum, pour it into the pan, pour boiling water, wait until the water has completely cooled.
Drain the liquid, boil, pour the cherry plum again. After cooling, drain.
Distribute cherry plum on sterilized jars, filling "shoulders".
Add all the ingredients for the marinade to the water, boil, pour the jars.
Leave to cool for a day.
Put the cans of cherry plum in a pot of water, sterilize for 15 minutes.
Cork, put under the cover for slow cooling.

Simple, but not very fast, juice is prepared from cherry plum in a juicer. To make a drink, you need ripe seedless fruits and water. If desired, you can sweeten the drink by adding sugar with cherry plum to the container. You need to steam cans or bottles in advance. The juice will be ready in 30-40 minutes.

Ingredients:

cherry plum - 5 kg;
water - 2 l.

Cooking

Wash the cherry plum, remove the seeds, immerse in the fruit compartment.
Add water to the fluid compartment, cover.
Distribute juice into prepared containers immediately, seal and place in heat for self-sterilization.

Cherry plum candy is a tasty treat that is stored for a long time if the main conditions are met. Sweetness can be dried in the oven, at room conditions, but the most comfortable and fastest way is to use a special dryer for vegetables. Store treats in an airtight container in a dark place.

Ingredients:

cherry plum - 2 kg;
sugar - 1 kg;
starch - 50 g.

Cooking

Wash the cherry plum, remove the bones, immerse in a bowl, pour a glass of water and sweat for 25-30 minutes.
Punch the mass with a blender until smooth, you can still rub through a sieve, pour sugar.
Boil the mass for another 10 minutes.
Spread a thin even layer on the drier tray.
Determine the time 10 hours.
The pastille should be slightly sticky plastic.
Sprinkle starch on the layer, shake off excess, cut, roll up.

Every cook can make honey from cherry plum at home. The recipe is implemented quickly, without the hassle and budget costs. A bright delicacy with an unusual rich taste will appeal to all the sweet tooth, it diversifies boring tea drinking, will be a good addition to simple desserts and pastries.

Plums have several varieties: cherry plum yellow and red, prunes, thorns (see how to cook tasty). Let's talk about red and yellow cherry plum today. If the year is fruitful, then, as a rule, there are a lot of fruits. And, some gardeners think how to recycle it.

Red and yellow cherry plum is a fruit that grows in the southern regions of the country. The fruit is small, fragrant, with poorly removable bones and hard secreted juice. The first thing that comes to mind is jam or compote. Although from this fruit you can cook snack foods. Here are some easy-to-prepare billets of cherry plum for the winter.

Red cherry plum jelly

Red cherry plum is much sweeter than yellow cherry plum. In addition, this fruit contains much more pectin than yellow cherry plum, plums and prunes. And that means that red cherry plum will make an excellent beautiful color, fragrant jelly.

Ingredients:

cherry plum - 5 kg,
water - 750 ml
sugar - 800 gr. per liter of juice.

Cooking

First, wash the fruit, remove the rotten and overripe.
We spread pure raw materials in an enameled pan whole, together with the seeds, and pour cold water according to the recipe and cook until the fruits soften for 25-30 minutes.
Then we grind the hot raw materials in a sieve, leaving fragments of the skin and bones.
Pour the mass into another enameled pan and boil the mass in a third volume.
Before the end of cooking, pour sugar in small portions, waiting for it to completely dissolve. Stir jelly constantly to avoid burning.
Next, take a drop for gelling. If the cold drop did not spread on the plate, then the jelly is ready.
You can close the hot product in tanks and roll it up tightly, or you can cool it and transfer it to the container, close it with plastic lids. matter of your desire.

Cherry plum jam

Ingredients:

2 kg cherry plum
1 kg of sugar
about, 5 liters of water.

Cooking

Select healthy fruits. You do not need to use fruits with little traces of rot, even cutting corrupted places.
Wash fruits, remove leaves and ponytails.
One of the properties of the southern plum is that small fruits are difficult to separate from the seeds. The following procedure will facilitate getting rid of them: 0.5 l of water is poured into the pan, the fruits are lowered there, covered with a lid and heated. Water will be needed only in order to get rid of the bones; for the jam itself, it is not needed. Therefore, after 5 minutes of boiling, it must be drained. Now unnecessary bones are easy to extract from the fruit. To do this, cool the fruit mass and rub it through a sieve or colander. Under them, you need to put a container in order to collect the pulp. The bones remain in a colander.
Now proceed to the direct manufacture of jam. The plum of cherry plum is immersed in a pan, sugar is added. The food container is put on low heat. It is better to use an electric stove, as it fries less, unlike a gas stove.
Jam for 3 hours. Periodically, the mixture must be stirred and the resulting foam removed. When the fruit pulp gets a pleasant caramel color, we can assume that the jam is ready.
Now you can roll jam for the winter. To do this, take 1 liter cans, process them in the microwave, using a kettle or pan, fill with fruit jam and roll up with sterilized lids. Such a workpiece is stored in a dark, cool place for 3 years.

You can use ready-made jam as a dressing for pies, pancakes and other pastries.

Cherry plum fruit jam with orange

Ingredients:

2 kg cherry plum
1 kg of oranges
2 kg of sugar

Cooking

Select the ripe fruits of cherry plum, wash, let dry. Gently cut and remove the bones.
Wash the oranges thoroughly, boil in boiling water for about a minute. Zest does not need to be separated, it contains many useful trace elements and gives the jam a light spicy aroma.
Cut oranges into small pieces and dip in a blender. Grind citruses into a smooth gruel.
Mix orange puree, sugar and cherry plum fruits. Leave the mixture for half an hour so that the sugar has time to dissolve. This is necessary so that the jam does not burn during cooking. Periodically, the fruit needs to be mixed.
Put the pan on a powerful fire and bring the mass to a boil. After that, reduce the temperature to a minimum and leave the pan for 10 minutes.
Prepare cans for canning. When the jam cools down a bit, move it into containers, roll up with sterilized lids. Turn cans upside down.

After the contents have cooled, the cans are stored in a cool dark place.

Cherry plum in its own juice

Ingredients:

2 kg cherry plum
0.4 kg sugar
3 tbsp water.

Cooking

Select ripe fruits, wash, peel twigs and seeds. Put in a deep container and cover with sugar. Add water and put on medium heat. Preheat fruit to 85 degrees, stirring occasionally. Boil the fruits for 5 minutes, remove from the stove and transfer to prepared containers for preservation.

You can make southern plums in your own juice without sugar. To do this, you need 1 liter of juice per 1 kg of fruit. Peeled fruits are poured with boiling juice and canned.

Cherry plum marinated

Pickled cherry plum is used as an independent snack dish or is part of complex side dishes for meat dishes.

On a 3 liter jar:

For marinade:

water - 5 glasses
sugar - 350 gr.,
vinegar 5% - 80 ml,
cloves - 10 grains,
cinnamon -2 gr.

Cooking

For pickling, choose ripe and hard cherry plum without worminess and damage. Wash my fruits and put them tightly in a prepared jar.
Cooking marinade. To do this, pour water into an enameled pan, add spices, sugar and boil for 5-7 minutes. Then pour the vinegar, mix and pour into a jar of fruit. Stacking ratio: cherry plum - 60%, and 40% - marinade.
Then we pasteurize the jars in hot water for 20 minutes. After that we roll tightly.

Cherry plum tkemali sauce for the winter

Ingredients:

yellow cherry plum - 3 kg,
water - 0.5 l
dill - 250 g
cilantro - 300 g
garlic - 4 cloves,
sugar - 25 g
mint - 350 g
dried hot peppers - 2 pods,
vegetable oil,
salt.

Cooking

Ripe cherry plum is sorted, washed and cleaned of branches.
Boil the fruit for 5 minutes for easy separation of the seeds and peel.
The fruit puree is placed in a saucepan, peppers, salt and dill are added, previously bundled. Cook for half an hour, stirring.
Take out the dill, add chopped herbs and garlic in a blender. Cook for another quarter hour. Tkemali sauce is ready.
Sauce is poured into sterilized jars, a little oil is added. The dish is stored in a dark place for a year.
If desired, add coriander, thyme, basil, tarragon and other spices to the sauce.

The standard types of billets of cherry plum are jam and stewed fruit. But possible variations of canning plums are not limited to this. Unusual but tasty solution will be pickled cherry plum for the winter without sterilization. Due to its spicy and at the same time spicy taste, marinated cherry plum without sterilization goes well with meat dishes, rice and potatoes. Pickled cherry plum in Azerbaijan is boldly added to salads.

On our site you can find as well as those that will not leave you indifferent.

Despite the simplicity of preparation and the absence of unusual ingredients, such a workpiece turns out to be unusually tasty. This recipe is ideal for those who only get acquainted with a dish such as pickled cherry plum. Having tried it once, such conservation will certainly be procured every year.

You will need:

half kg ripe fruits of cherry plum;
1 fairly complete tsp ordinary salt;
1 tbsp. l Sahara;
10 gr. vinegar
2 basil leaves;
2 sheets of celery;
5 pieces. black pepper;
2 pcs. allspice;
4 cloves of young garlic.

How to pickle cherry plum for the winter:

Banks are washed in hot water with soda and must be sterilized.
Basil and celery, pre-peeled garlic, and pepper are placed in each jar.
The fruits are picked and washed, after which they are literally immersed in boiling water for a few seconds.
Blanched cherry plum is laid out in already prepared jars.
The required amount of sugar and salt is poured into each jar, and vinegar is immediately added.
Water is put on a small fire and boiled.
Banks are immediately poured with boiling water and rolled up.
At the final stage, the banks roll over and roll away.
Such a cherry plum is considered finished after only one month. Then it is already possible to take a sample.

Important! Sterilization of cans is an important step. It should be approached as seriously and painstakingly as possible. It depends on him how long the finished product will stand idle. To implement this process, you can use both a microwave and a conventional oven. Even a normal five-minute steam sterilization will do.

Pickled cherry plum as olives recipe

Olives, although the product is tasty, but quite expensive, it is not always possible to purchase it. An excellent solution would be to prepare cherry plums for this recipe. The taste of such a cherry plum is obtained as similar as possible to olives.

It is necessary:

1 kg. ripe fruits of cherry plum;
2 sufficiently complete art. l Sahara;
4 tbsp. l ordinary salt;
a full glass of vinegar;
laurel leaf;
2 buds of cloves;
5 pieces. black pepper;
1 incomplete Art. l tarragon leaves.

Pickled cherry plum like olives:

The fruits are thoroughly washed and poured with water, which has just boiled and infused, until completely cooled.
Water drains. The same manipulation is performed again.
Banks are prepared for canning: washed with soda and must be sterilized.
Fruits are extracted from the cooled water and transferred to the already fully prepared jars.
In the water that was used to fill the cherry plum, all unused ingredients are added with the exception of only one vinegar.
The liquid is placed on the stove and gradually brought to a boil.
The specified amount of vinegar is added to the water, and it is immediately removed from the fire.
Hot marinade filled cans filled with cherry plum.
Each jar is covered with a lid, and the cherry plum in it is thus insisted for the whole day.
After this time, glass containers should be re-sterilized, the duration of which is a quarter of an hour.
It remains to roll up the preservation, turn it over and carefully wrap it up.
The process of pickling such "olives" is quite lengthy. They will be ready for use only after two months. But the result is worth such a long and painful expectation.

Cherry plum marinated recipe

Cherry plum prepared according to this recipe acquires an unusual taste. The aroma of cinnamon emphasizes it, supplements and improves. It can be an independent appetizer, or an incredibly tasty addition to the side dish.

You will need:

1 kg. cherry plum;
5 glasses of purified water;
2 full glasses of sugar;
half a glass of vinegar;
10 inflorescences of cloves;
greens to taste;
ground cinnamon.

Cherry plum marinated for the winter:

Fruits are moved and washed. Only ripe, fairly hard fruits that are not damaged and have no worms are suitable for cooking.
Prepared specimens are laid out on already washed soda and necessarily sterilized banks.
Purified water is poured into a deep dish (ideally enameled) and all spices and seasonings, as well as salt and sugar, are added in turn.
The resulting liquid is put on a hot stove and boil.
The liquid boils for at least five minutes, after which the necessary vinegar is poured into it.
The marinade is removed from the fire and instantly poured over the filled banks.
Filled jars must undergo another sterilization for at least a quarter of an hour.
It remains to roll up the jars, turn them over and leave them upside down until they are completely cooled.

Important! For pouring it is recommended to use precisely purified water. Ordinary running water has a huge amount of various, far from the most useful impurities, which not only can spoil, distort the taste, but also settle on the bottom. The marinade turns muddy.

How to marinate cherry plum with vegetables

An incredibly delicious collection of vegetables marinated with cherry plum can be easily prepared according to this recipe. Such a blank will be the highlight of any table. With its help, you can not only surprise guests, but also force them to discuss this unusual and unusually tasty dish for a long time.

You will need:

200 gr. ripe cherry plum;
200 gr. small size tomato;
200 gr. small cucumbers;
2 medium sized onions;
200 gr. ordinary cabbage;
200 gr. cauliflower;
200 gr. any sweet pepper;
beans (to taste);
200 gr. sour apples;
2 ears of corn;
2 medium-sized carrots;
200 gr. white grapes;
2 pcs. hot pepper;
4 leaves of celery;
a full glass of vinegar;
3 leaves of laurel;
3 pcs. allspice;
3 buds of cloves;
5 glasses of water;
1 without a pot Art. l salts;
1 with a teaspoon of tsp Sahara.

Pickled cherry plum with tomatoes:

All vegetables are thoroughly washed, requiring cleaning - they are cleaned.
Banks are washed with hot water using soda and sterilized.
Cabbage is cut into large pieces.
Pepper is cut into several parts.
Carrots and beets are chopped into cubes.
Onions are cut into thick enough rings.
All vegetables and fruits are laid out in jars.
Purified water is poured into a deep dish and placed on a heated stove.
All the necessary spices, salt and sugar are poured into a container filled with water.
The liquid is first boiled and only after it is fully boiled vinegar is poured.
A hot, still bubbling marinade immediately spreads over already full cans.
Jars without fail undergo another sterilization within a quarter of an hour.
It remains to roll up the banks securely, carefully turn them over and immediately wrap them up so that their cooling process proceeds as slowly as possible.

Important! Before starting cooking, all fruits must be sorted out. A ripe fruit for canning is categorically not suitable. During heat treatment, it can lose shape and look completely different from what we would like. Spoiled, wormy and deformed fruits should also be discarded.

Cherry plum marinated snack with tomatoes

An unusual combination of juicy tomatoes with cherry plum will appeal to everyone. The billet comes out incredibly tasty, after such a dish ordinary pickled tomatoes simply will not want to be closed.

You will need:

one and a half kg. ripe tomato;
half kg cherry plum;
2 pcs. sweet pepper (to taste);
3 pcs. dill with umbrellas;
6 cloves of young garlic;
5 leaves of cherry;
1 sheet of fresh horseradish;
1 PC. hot pepper;
3 buds of cloves;
2 leaves of laurel;
15 pcs. black pepper;
4 without a pot Art. l Sahara;
2 max. Complete art. l salts;
third of 200 gr. cups of vinegar.

Cherry plum red marinated cooking recipe:

Tomatoes and cherry plum are thoroughly washed.
Banks are washed in hot water using soda and must be sterilized.
Pepper is peeled from seeds and cut into several parts.
All the necessary spices are put in the jars.
Tomatoes, cherry plum and pepper are laid out on top of the spices alternately.
Purified water is poured into deep dishes and immediately put on a heated stove.
The liquid is first brought to a boil and immediately poured into the most filled cans.
The cans warm up for several minutes, after which the water is carefully drained.
All fill manipulations are repeated again.
The second pouring is poured into a pan, sugar and, of course, salt are now mixed with it.
The liquid is placed on the stove and goes through a boiling process.
Vinegar is slowly added to the boiling marinade.
Filling before cooling down is poured into all the jars.
Remains quite a bit - roll up and carefully wrap all the jars.

Tip: you can pickle cherry plum with tomatoes without adding acids. In this case, you should not use ordinary, but wild cherry plum. It has plenty of acid, which may well replace vinegar. Such preservation is stored in a cool place all winter. Cherry plum as a substitute for vinegar is also used for pickling other vegetables. Even fastidious cucumbers can be stored without problems if you place a plum in a jar to them.

An abundance of ways to pickle cherry plum allows each housewife to choose the one that she likes. You can even try to prepare “for testing” several jars to make sure how tasty they are and to decide on the most suitable recipe.

Cherry plum will certainly fall in love with households, because it is not only a beautiful, festive treat, but also a delicious addition to ordinary dishes.

Nov-19-2019

What is cherry plum?

In Western Europe, this type of plum is called mirabelle. Its fruits come in different colors: yellow, greenish, pink, orange, red, purple, black and even variegated. The taste of fruits is from sweet to sour, so it is used both in fresh form and for processing. Cherry plum contains quite a lot of phenolic compounds, as well as potassium. Vitamin C in the fruits of cherry plum is not enough.

Cherry plum juice and fruits are not recommended for obesity and diabetes. Cherry plum is useful in both fresh and processed forms. Dried or boiled berries are used in the diet. It is recommended for children to improve growth, pregnant women, nursing mothers, the elderly, as well as for chronic inflammatory lesions of the liver and biliary tract.

In folk medicine, it is used for cough and sore throat. Lotions from cherry plum juice are used to heal wounds.

How to prepare cherry plum for the winter, recipes:

The most popular recipes for homemade blanks.

Compote:

Option 1

cherry plum

For syrup:

1 liter of water
700 g sugar

Chop the fruits with a pointed stick in several places and place them tightly in jars. Pour with hot syrup a little higher than the fruit level, cover with lids.

After sterilization, the cans are hermetically sealed, turned upside down and refrigerated.

Option 2

cherry plum

For syrup:

1 liter of water
1 kg of sugar

It is better to take cherry plum with a small bone, since it is most suitable for compotes. Wash the berries thoroughly and blanch for 3-5 minutes in water heated to 80 ° C.

Then refrigerate immediately in cold. Put the plum prepared in this way in the banks on the shoulders and pour hot syrup on it.

For the preparation of syrup, it is better to use water in which the fruits are blanched.

Cover with pre-sterilized lids.

Sterilize at a temperature of 85–90 ° C:

Jars with a capacity of 0.5 l - 10 minutes,

Cans with a capacity of 1 liter - 25 minutes.

After sterilization, the cans are hermetically sealed, turned upside down and cooled at room temperature.

Stewed plum and squash:

cherry plum
zucchini

For syrup:

1 liter of water
200 g sugar

Mature medium-sized zucchini, peel and cut into 4 parts, remove the core with a spoon, and cut the remaining pulp into 1 cm cubes. Put the cherry plum in the prepared jars, preferably yellow (the zucchini color deteriorates from red), the zucchini on top. Pour boiling syrup.

Cover, let stand for a while, then drain and boil the syrup. Pour into jars again and close with lids.

Cherry plum with tomatoes and garlic:

1 kg ripe cherry plum
250 g red tomatoes
250 g garlic
dill
sugar

Boil cherry plum until transparent. Fill the jars with fruits, putting solid red tomatoes, cloves of fresh garlic and dill branches between them.

In the broth from cherry plum, put salt, sugar and bring to a boil. Pour the mixture into jars, cover with lids and put in a dark, cold place.

Raw Jam:

1 kg cherry plum
1 kg of sugar

Rinse the cherry plum, pour over boiling water, dry it, free from the core, grind it with a mixer or pass through a meat grinder. Mix with granulated sugar.

Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.

Note to the hostess:

Cherry plum puree can be used as a seasoning for soups, sauces and main dishes. It contains a large amount of fruit acids. In this case, for flavor, put finely chopped dill, parsley or celery in each bottle.

Jam:

1 kg cherry plum
1.5 kg of sugar
600 ml of water

Blanch the fruits for 5 minutes, puncture, pour hot syrup (600 g sugar, 600 ml water) and let stand for 5–8 hours. Then drain the syrup, boil it, add half of the remaining sugar and 120 ml of water to it.

Pour cherry plum and again stand 5-8 hours. Then repeat the process a third time and cook until tender.

Arrange the jam in jars and seal the lids.

Puree:

For it, acidic green fruits are used in the ripening stage.

Sort out the cherry plum, clean it of impurities and stalks, rinse well and pour into enameled dishes.

Pour boiling water over the berries, cover with a napkin, close the lid and cook over high heat for 8-10 minutes until they crack.

Then pour hot cherry plum in portions into an enameled colander and wipe with a wooden spoon (only the bones and peel of the fruits remain in the colander).

Bring the mashed potatoes to a boil and immediately put them into prepared jars, seal them with corks and leave them upside down on a wooden stand until completely cooled.

For flavor, in each jar, you can put a sprig of basil or pelargonium.

In mashed potatoes, you can add raspberry juice if desired.

Jam:

1 kg of cherry plum puree
1 kg of sugar

Cook the prepared mashed potatoes in a saucepan for 10-15 minutes. Then add sugar in small portions, with continuous stirring and boil until tender. Transfer to hot dry jars and close with lids.

Jam in Czech:

1.2 kg cherry plum
800 g sugar
40 g pectin powder
5 g of citric acid

Remove the seeds from the cherry plum into a saucepan and cook for 5 minutes with a small amount of water.

Put in a cold place for 10-12 hours. Then cook with constant stirring.

Add pectin powder with 2 tbsp. tablespoons of sugar. After a few minutes, add the rest of the sugar, then citric acid dissolved in a small amount of water.

Boil jam until tender, pour into jars, cork and turn upside down until it cools completely.

Cherry plum jam:

1 kg cherry plum
3/4 cup water

For syrup:

1.2 kg of sugar
400 ml of water

Boil the peeled fruits for 10-15 minutes in water, then add sugar syrup and boil until tender with constant stirring.

Pour the hot jam into heated cans, cover with lids, turn upside down and cool.

Jelly:

1 liter of cherry plum juice
800 g sugar

Pour juice into a saucepan, add sugar. Cook the mixture for 10-15 minutes and filter.

After that, boil the mass until the volume decreases by about 1/3.

Put the finished hot jelly into sterilized jars and seal.

Marmalade:

1 kg of cherry plum puree
600 g sugar

Peel the cherry plum and boil it for 7-10 minutes with water. Wipe through a sieve.

When heating, add a small amount of sugar in the mashed potatoes (100 grams of sugar per 1 kg of mashed potatoes).

After 20 minutes of boiling over high heat, add the rest of the sugar and cook until tender.

Pour hot marmalade over pre-sterilized jars and cover with lids.

Cherry plum for the winter. Great video!

And further:

Note to the hostess:

Like other stone fruits, fresh cherry plum is not suitable for long-term storage. But it can be stored for about 1 month, in plastic bags - pick the best unripe fruits and put in plastic bags for food, filling them in two-thirds, put in the refrigerator. When the fruit has cooled, tie the bags tightly and store them in the lower compartment of the refrigerator.