Cherry plum is a vitamin-rich and tasty fruit. Cherry plum trees are highly prolific. Only from one of them you can get up to 100 kg of ripe fruits. And, of course, cherry plum blanks for the winter are very popular, the recipes of which are striking in their diversity.

Methods for harvesting cherry plum:

A wide variety of dishes can be prepared from this versatile product: jam or marmalade, jams, compotes and even sauces for meat or fish. Dishes prepared from this fruit will please even the most capricious gourmets.

Red cherry plum contains more sugar and pectin than yellow and prunes. It is an ideal fruit for making marmalade, jam, marmalade or jelly.

Cherry plum jam

For red plum jam, you need a minimum of products:

• For 2 kg of cherry plum - 1 kg of granulated sugar.
• Water.
• You can add cardamom or cinnamon if you like.

Cooking process:

1. We sort out ripe fruits, remove spoiled and moldy ones, wash them and put them in a saucepan. Pour in water so that all plums are completely covered. We put on fire and boil for 10-15 minutes. This procedure is necessary in order to easily separate the pulp from unnecessary bones and skins.
2. Pour boiled fruit with cold water, then dry with a towel and wipe through a sieve.
3. Mix the resulting puree with sugar and cook over low heat for 2-3 hours until the jam thickens. Red cherry plum has a sufficient content of natural pectin, so no additional thickeners are required.
4. A few minutes before full readiness, add cardamom or cinnamon to taste.
5. Pour the finished jam into pre-sterilized jars and roll up the lids. Until completely cooled, the jars should be placed in a dry place and covered with a warm blanket.

It remains only to wait for the cold winter to warm up with hot tea with a surprisingly delicious dessert.

Cherry plum jam

Jam can be prepared from both red and yellow cherry plums. There are no special differences between recipes with and without seeds, but seedless jam is stored much longer.

Pitted yellow cherry plum jam with oranges is incredibly tasty. To prepare it you will need:

• 2 kg plums;
• 1 kg of sugar;
• 1 kg of oranges.

Step by step recipe:

1. My ripe fruits of yellow cherry plum, let dry. Cut into 4 parts, remove the bones.
2. Pour thoroughly washed oranges with water and cook for 2-3 minutes after boiling. The zest will give the jam a light citrus flavor.
3. Grind the boiled oranges until smooth using a blender or meat grinder. A blender will make a smoother puree.
4. Mix plums, orange mass and sugar. The mixture is left for 30-40 minutes until the sugar is completely dissolved.
5. After boiling, cook for 10 minutes and set aside the pan.
6. When the jam has cooled down a bit, you can pour it into jars and roll up the lids. We turn the jars upside down, cover with something warm and leave to cool completely.

Keep the jam in a cool dry place. Then it will definitely survive until the winter.

Cherry plum compote

From this wonderful southern plum, you can also close various compotes. The cooking process is no different from the traditional compote from other types of berries and fruits. Use only strong ripe fruits.

We fill sterile jars to the top with fruit, pour boiling water and let stand for about half an hour. Drain the water into a saucepan, add sugar (a kilogram of sugar per kilogram of plums) and bring to a boil. Pour the fruit with the resulting syrup and roll up the lids. Compote turns out to be sugary in taste, it should be diluted with water before use.

Marinated cherry plum with tomatoes

From cherry plum you can cook not only sweet, but also spicy dishes.

Seemingly incongruous products are tomatoes and sweet cherry plum. But with the right approach, you get a unique and very tasty pickled delicacy. Even novice cooks can handle the preparation of pickled plums with tomatoes:

1. We choose ripe tomatoes, approximately the same size as the cherry plum.
2. Washed and dried vegetables and fruits are placed in jars to the brim.
3. Lay dill sprigs and finely chopped garlic on top.
4. We prepare a hot filling: add sugar and salt to the water (1 tablespoon per 1 liter of water).
5. Fill the jars to the brim and close the lids. For complete confidence in safety, you can drain the marinade, boil and re-fill, and only then roll up.

You can add a little vinegar to give a sour taste. You can use plums of any color, including unripe green ones. This marinated miracle will serve as an excellent appetizer for any table.

Tkemali sauce

The world-famous tkemali sauce is also made from these fruits. It is an excellent addition to meat or fish. There is nothing difficult in preparing this masterpiece of Georgian cuisine.

The set of ingredients for the sauce always remains the same:

• cherry plum 2.5 kg;
• 200 ml of water;
• 1 st. a bed of sugar and salt;
• hot capsicum to taste;
• garlic - 20 cloves;
• 1 st. a spoonful of coriander seeds;
• greens (dill, basil, cilantro, mint);
• ground pepper (red or black to choose from).

You can prepare the sauce not only directly for dinner, but also roll up for the winter. The winter version has minor differences from the traditional recipe.

Cooking tkemali for the winter:

1. Wipe the washed fruits, remove the seeds and put them in a saucepan.
2. Cook over low heat until juice comes out.
3. Pour sugar, salt, ground pepper and finely chopped garlic to the fruit.
4. Boil the mixture over low heat for 20-30 minutes.
5. Add chopped greens and capsicum.
6. Pour the finished sauce into jars and close the lids.

For long-term storage, sterilize the jars in any convenient way. The color of the sauce will turn out red or yellow, depending on the chosen cherry plum. The number of products can be adjusted at your discretion, add more pepper or less garlic, you can add hops-suneli or utsko-suneli seasoning, the amount of greens is also calculated as desired.

If there is no cherry plum at hand, then you can prepare a sauce very similar to tkemali from other varieties of plums. How to do this, see the video.

Drying

In order for cherry plum to survive until winter, it is not necessary to roll it up or boil it, you can dry it. It will be stored indefinitely.

A simple recipe for dried plums:

1. First you need to wash the ripe fruits, boil until soft, grind through a sieve.
2. Boil the resulting porridge-like mixture until it thickens, the main thing is not to burn.
3. If you add sugar to the mixture, you get marshmallow. And you can just dry it without adding foreign products.

• If there is a dryer for marshmallow, pour the mixture into a tray with a thin layer and dry for about a day at a temperature of 40 degrees.
• If there is no dryer, you can dry it in the oven at a temperature of 90 degrees. This method is even faster - the drain will dry in 7-8 hours. Be sure to open the oven door a little to allow excess steam to escape.

Freezing

If cherry plum is frozen, in winter you can cook dishes according to the same principle as with fresh fruits.

The process of freezing cherry plum is simple: it is enough to sort out the fruits, wash them even and whole and dry them completely. Then place in the freezer. With bones or without - as you like.

In order to prevent whole plums or halves from sticking together when frozen, it is recommended to slightly freeze them individually, and only then arrange them in bags or containers. When frozen, more vitamins are stored in cherry plum than with any other method of harvesting it for the winter.

It would seem that such a simple fruit is cherry plum. And how versatile is its use in cooking! A huge number of various recipes, and all dishes are unique, very tasty and healthy. Having prepared cherry plum for the winter, you can enjoy dishes from this wonderful fruit all year round.

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 the fruit is from sweet to sour, so it is used both fresh and for processing. Cherry plum contains quite a lot of phenolic compounds, as well as potassium. There is little vitamin C in cherry plum fruits.

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

In folk medicine, it is used for coughs and sore throats. 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 preparations.

Compote:

Option 1

• cherry plum

For syrup:

• 1 liter of water
• 700 g sugar

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

After sterilization, seal the jars hermetically, turn upside down and cool.

Option 2

• cherry plum

For syrup:

• 1 liter of water
• 1 kg sugar

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

Then immediately refrigerate in cold. Put the cherry plum prepared in this way in jars up to the shoulders and pour hot syrup over it.

To prepare the syrup, it is better to use the water in which the fruits were blanched.

Cover with pre-sterilized lids.

Sterilize at 85-90°C:

Banks with a capacity of 0.5 l - 10 minutes,

Banks with a capacity of 1 l - 25 minutes.

After sterilization, seal the jars tightly, turn upside down and cool at room temperature.

Compote of cherry plum and zucchini:

• cherry plums
• zucchini

For syrup:

• 1 liter of water
• 200 g sugar

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

Cover with lids, let stand for a while, then drain the syrup and boil. Pour back into jars 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 jars with fruit, placing firm red tomatoes, fresh garlic cloves and dill sprigs between them.

In a decoction of cherry plum, put salt, sugar and bring to a boil. Pour the mixture into jars, close the lids and put in a dark, cold place.

Raw jam:

• 1 kg cherry plum
• 1 kg sugar

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

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

Note to the owner:

Cherry plum puree can be used as a seasoning for soups, sauces and second courses. 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 sugar
• 600 ml water

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

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

Divide jam into jars and seal with lids.

Puree:

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

Sort the cherry plum, clean it of impurities and stalks, rinse well and pour into an enamel bowl.

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 rub with a wooden spoon (only the seeds and skin of the fruit remain in the colander).

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

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

Raspberry juice can be added to the puree if desired.

Jam:

• 1 kg cherry plum puree
• 1 kg sugar

Boil the finished puree 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 citric acid

Remove the seeds from the cherry plum, transfer to 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. spoons of sugar. After a few minutes, add the rest of the sugar, then citric acid dissolved in a small amount of water.

Boil the jam until tender, pour into jars, cork and turn upside down until completely cooled.

Cherry plum jam:

• 1 kg cherry plum
• 3/4 cup water

For syrup:

• 1.2 kg sugar
• 400 ml water

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

Pour hot jam into warmed jars, cover with lids, turn upside down and refrigerate.

Jelly:

• 1 l cherry plum juice
• 800 g sugar

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

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

Arrange the finished hot jelly in sterilized jars and cork.

Marmalade:

• 1 kg cherry plum puree
• 600 g sugar

Peel plum and boil for 7-10 minutes with water. Rub through a sieve.

Add a small amount of sugar to the puree while heating (100 g of sugar per 1 kg of puree).

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

Pour hot marmalade into pre-sterilized jars and close with lids.

Cherry plum for the winter. Great video!

And further:

Note to the owner:

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 - select the best unripe fruits and put them in plastic food bags, filling them by two thirds, put in the refrigerator. When the fruits have cooled, tie the bags tightly and store in the lower compartment of the refrigerator.

Paste:

• 1 kg cherry plum puree
• 1 kg sugar

Put the puree in a saucepan, put on low heat.

Add sugar in small portions and, stirring constantly, cook the mass to half the original volume.

Put parchment paper on a baking sheet, lightly grease it with vegetable oil and put the prepared mass on it with a layer of 2 cm.

Dry the marshmallow in the oven on low heat.

Dried cherry plum:

Prepare berries for drying in the same way as quince. Dry in the sun or tumble dry.

Based on the book by I. Mikhailova “Canning. The Big Book of Recipes.

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

Red and yellow cherry plum is a fruit growing in the southern regions of the country. The fruit is small in size, fragrant, with a poorly removed stone and hard to secrete juice. The first thing that comes to mind is jam or compote. Although this fruit can be used to prepare snack plan products. Here are some easy-to-prepare cherry plum blanks for the winter.

Red plum jelly

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

Ingredients:

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

Cooking

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

Cherry plum jam

Ingredients:

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

Cooking

1. Select healthy fruits. No need to use fruits with slight traces of rot, even cutting off the damaged areas.
2. Wash fruit and remove leaves and stems.
3. One of the properties of the southern plum is that small fruits are difficult to separate from the pits. The following procedure will make it easier to get rid of them: 0.5 liters of water is poured into the pan, the fruits are lowered there, covered with a lid and heated. Water is needed only to get rid of the seeds, it is not needed for the jam itself. Therefore, after 5 minutes of boiling, it must be drained. Now unnecessary bones are easy to remove from the fruit. To do this, cool the fruit mass and grind 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.
4. Now proceed to the direct manufacture of jam. The pulp of cherry plum is immersed in a saucepan, sugar is added. The food container is placed on low heat. It is better to use an electric stove, as it fries less than a gas one.
5. Jam is brewed for 3 hours. Periodically, the mixture must be stirred and the resulting foam removed. When the fruit pulp acquires a pleasant caramel color, we can assume that the jam is ready.
6. Now you can roll up jam for the winter. To do this, take jars with a volume of 1 liter, process them in a microwave oven, using a kettle or saucepan, fill them with fruit jam and roll them up with sterilized lids. Such a blank is stored in a dark, cool place for 3 years.

You can use the finished jam as a dressing for pies, pancakes and other pastries.

Fruit jam from cherry plum with orange

Ingredients:

• 2 kg cherry plum
• 1 kg oranges
• 2 kg sugar

Cooking

1. Choose ripe fruits of cherry plum, wash, let dry. Carefully cut and remove the bones.
2. Wash the oranges thoroughly, boil in boiling water for about a minute. The zest does not need to be separated, it contains many useful trace elements and gives the jam a light spicy flavor.
3. Cut oranges into small pieces and immerse in a blender. Grind citrus fruits into a smooth paste.
4. Mix orange puree, sugar and cherry plums. 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 must be mixed.
5. Put the saucepan on a high heat and bring the mass to a boil. After that, reduce the temperature to a minimum and leave the pan for 10 minutes.
6. Prepare jars for canning. When the jam has cooled down a bit, move it into containers, roll up with sterilized lids. Turn jars upside down.

After the contents have cooled, the jars are sent for storage in a dark, cool place.

Cherry plum in own juice

Ingredients:

• 2 kg cherry plum
• 0.4 kg sugar
• 3 tbsp water.

Cooking

Select ripe fruits, wash, peel from twigs and seeds. Pour into a deep bowl and sprinkle with sugar. Add water and put on medium heat. Heat the fruit to 85 degrees, stirring occasionally. Boil the fruits for 5 minutes, remove from the stove and transfer to the prepared container for canning.

You can cook 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 preserved.

Pickled cherry plum

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

For a 3 liter jar:

For marinade:

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

Cooking

1. For pickling, we choose a ripe and firm cherry plum without worms and damage. Wash the fruits and pack them tightly in a prepared jar.
2. We are preparing the marinade. To do this, pour water into an enameled pan, add spices, sugar to it and boil for 5-7 minutes. Next, pour in the vinegar, mix and pour into a jar of fruit. Stacking ratio: cherry plum - 60%, and 40% - marinade.
3. Next, pasteurize the jars in hot water for 20 minutes. After that, roll up 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 pepper - 2 pods,
• vegetable oil,
• salt.

Cooking

1. Ripe cherry plum is sorted out, washed and cleaned of branches.
2. Boil the fruit for 5 minutes to easily separate the seeds and peel.
3. Fruit puree is placed in a saucepan, peppers, salt and dill, previously tied into a bundle, are added. Cook for half an hour, stirring.
4. Dill is taken out, greens and garlic chopped in a blender are added. Cook for another quarter of an hour. Tkemali sauce is ready.
5. Pour the sauce into sterilized jars, add a little oil. The dish is stored in a dark place for a year.
6. If desired, coriander, thyme, basil, tarragon and other spices are added to the sauce.

You can enjoy the cherry plum harvest not only now, but also prepare hearths for future use by rolling them up in jars in the form of jams, compotes, sauces, and possibly corking a bottle or two of wine. We will describe the recipes for all possible cherry plum blanks below.

Cherry plum jam - recipe

Ingredients:

• cherry plum - 340 g;
• granulated sugar - 960 g;
• lemon juice - 55 ml;
• water - 55 ml.

Cooking

Having placed prepared jars and lids over a water bath, put a whole cherry plum in a separate bowl, cover it with sugar, and then pour it with a mixture of lemon juice and water. After the concentrated sugar syrup boils and the berries soften, pass the cherry plum through a sieve. Return the puree and skin remaining in the sieve to the saucepan, and get rid of the seeds. Simmer the jam over low heat, cook it until it thickens, and then pour it into hot sterile containers.

How to cook cherry plum compote?

Ingredients:

• cherry plum - 240 g;
• granulated sugar - 90 g;
• lemon juice - 35 ml;
• cinnamon stick;
• strips of orange peel - 2 pcs.

Cooking

After shifting the cherry plum into a jar, pour boiling water over the fruits and leave for 20 minutes. Drain the water into a saucepan, add sugar, lemon juice, cinnamon and orange zest. After boiling the syrup, fill it with cherry plum again and roll up the lids.

Cherry plum wine with pits

Ingredients:

• cherry plum - 2.8 kg;
• granulated sugar - 1.4 kg;
• water - 3.8 l;
• yeast - 5 g.

Cooking

Put all the cherry plum into a saucepan and pour a liter of water. When the water boils and the fruits soften, crush them into a puree and pour the remaining liquid. After a couple of days, pass the juice through a sieve and bring to a boil. Pour sugar with boiling juice, dissolve it, cool to room temperature and mix with yeast. Leave the wine to ferment under a water lock for 4-6 weeks, and before drinking, strain again or carefully pour into another container, trying not to raise the sediment from the bottom.

The second half of summer is the time when cherry plum lights up with bright multi-colored lights in many gardens. For many, this is just a sweet and sour fruit, which is great for banal compotes. But it is from cherry plum that you can cook amazing interesting preservation for the winter! Amazing sauces for meat, fragrant preparations for delicious desserts, original rolls with vegetables - you can list everything for a long time, it is better to arm yourself with several recipes and replenish the shelves with new jars with bright appetizing contents!

Compote "Summer Waltz": recipe from blue or red cherry plum

Despite the simplicity of the recipe, adding blue or red plums to the jar will give the preservation an unusual appetizing look, but there is nothing to say about the taste - you get an amazing drink and an interesting filling for pies or bagels.

Ingredients:

• 340 g of granulated sugar;
• 1 kg 500 g of cherry plum (blue or red).

Cooking:

1. Only ripe hard fruits are suitable for compote. You can even take slightly unripe ones - this ensures that pests have not had time to start in them.
2. Rinse by placing in a colander in cold water.
3. Carefully prepare jars with baking soda.
4. From this amount of ingredients, you will get two cans of compote (1.5 l). Divide the plums into two glass containers and pour boiling clean water over them. Cover with lids sterilized in boiling water.
5. After 10 minutes, drain the liquid into a saucepan, add sugar.
6. Pour boiling syrup into jars, roll up immediately, leave upside down for air cooling.

Compote of yellow cherry plum and pineapple zucchini

An unusual preservation that tastes like pineapples in syrup. A combination of cherry plum and zucchini is possible.

The syrup can also be used to make jelly or marmalade.

Ingredients:

• 930 ml of water;
• 260 g sugar;
• 300 g of cherry plum (yellow);
• 2 cloves;
• 300 g zucchini.

Cooking:

1. Rinse liter jars thoroughly with the addition of soda to the water.
2. Peeled and peeled zucchini cut into small cubes (approximately 1 by 1 cm).
3. Put the cubes of zucchini in a jar, trying to leave a small void in the middle. Fill it with ripe yellow cherry plum. Put a clove.
4. Boil sweet syrup from water and sugar, pour the contents of the jars with chilled liquid.
5. Sterilize no more than 20 minutes. Seal, invert to air cool.

"Tkemali": an excellent recipe for meat

Exquisite delicate sauce. It goes well with meat, and is also great for cooking various dishes. There are a lot of options for preparing such a seasoning, but in most of them, cherry plum remains the main ingredient.

Ingredients:

• 100 ml vegetable oil;
• 30 g hot red pepper;
• 100 g of garlic;
• 80 g of greens (parsley, dill, cilantro);
• 40 g of salt;
• 220 g sugar;
• 110 ml of pomegranate juice;
• 2 kg 230 g cherry plum (any color, perhaps even the addition of green, slightly unripe).

Cooking:

1. Send the thoroughly washed cherry plum as a whole, along with the seeds, into a large container for cooking, filling it with juice. First, cook over high heat, then reduce the flame and cook until the berries are soft. This usually takes about half an hour.
2. Wipe the slightly chilled mass through a colander (fine) or a sieve. Add sugar and salt immediately.
3. Put back on the fire and cook for a quarter of an hour.
4. Grind the garlic cloves and washed herbs.
5. Send garlic, pepper and herbs to a container with boiling sauce, stir and cook again for a quarter of an hour.
6. Arrange the finished mixture in jars prepared by sterilization, carefully pour a little vegetable oil on top with a spoon (for storage time) and close with lids.

Be sure to keep refrigerated.

Cherry plum with tomatoes: a step by step recipe

A very unusual and unusual canned snack for lovers of spicy original taste. If you take tomatoes of small, yellow varieties, then in appearance the contents of the cans will resemble yellow olives. There is no need to talk about taste, during a festive dinner such yummy will evaporate from the table instantly.

Ingredients (per 1 liter jar):

• 100 g of garlic;
• 500 g of cherry plum;
• 40 g of sugar;
• 130 g of tomatoes;
• 30 g dill (together with umbrellas);
• 500 ml of water;
• 15 g salt (not iodized).

Cooking:

1. Take a handful of cherry plum and make syrup from it. First boil in water, strain and combine with sugar and salt.
2. Send dill to the bottom of the jar, pour a few pieces of garlic and lay out layers of tomatoes and cherry plums, sprinkling everything with garlic.
3. Pour the boiled liquid, sterilize for a quarter of an hour.

Wrapping for cooling is not necessary.

Marinated

Fragrant preservation is ideal for meat or vegetable dishes. Some housewives add cherry plum from a jar right during cooking, it turns out very tasty and very unusual. Light sourness, spicy spicy taste - a wonderful combination in soup or casserole. You can also add an interesting ingredient to a salad or make a dressing based on it, you get a wonderful new dish.

Ingredients:

• 900 ml of water;
• 46 g salt (coarse);
• 70 ml of wine vinegar;
• 69 g of garlic;
• 4 sprigs of celery and parsley;
• 2 cherry leaves;
• dill umbrella;
• bay leaf;
• cherry plum;
• 5 g black pepper (peas).

Cooking:

1. Prepare cherry plum for conservation by thoroughly washing and separating the tails.
2. In a bottle (3 liters), put all the seasonings on the bottom. Fill up to the shoulders of the cans with cherry plum.
3. Prepare the marinade by boiling the liquid with sugar and salt.
4. Pour jars with boiling mixture, pour vinegar on top.
5. Seal and turn over, wrapping with a blanket.

"Satsibeli"

For those who are unfamiliar with this beautiful word, it will not be out of place to know that satsibeli is a traditional Georgian seasoning for meat, vegetables and even fish. Of course, in our country this delicious sauce has been changed a little, and it is also quite often eaten simply with brown bread - an ideal option for a quick and satisfying snack.

Ingredients:

• 50 g of sugar;
• 1 kg 200 g of cherry plum;
• 20 g of salt;
• 5 g red hot pepper;
• 10 g of garlic;
• 30 g of cilantro and dill.

Cooking:

1. Rinse the cherry plum and boil with the addition of water (a little). Stir occasionally so as not to burn. Wipe through a colander.
2. Add all the ingredients (grind the garlic) and cook over low heat for 25 minutes after boiling.
3. Pour into jars, sterilize for 10 minutes.
4. Seal, turn upside down.

Express compote

Sugar has run out, but there are still a lot of cherry plums left? It doesn't matter, you can cook an unusual compote. Sugar is not needed here, and in winter, a vitamin drink will turn out of the marinade if you add a little honey or sugar. The fruits themselves can be used for various baking fillings.

Ingredients:

• water;
• cherry plum.

Cooking:

1. Pour cherry plum with cold water, send to a strong fire and bring to a boiling state (no need to boil!).
2. Carefully remove the berries with a slotted spoon or colander. Send them to clean jars.
3. Boil the liquid, immediately pour the fruits in jars, cork, send upside down to cool under a blanket.

Pickled cherry plum (video)

Were you convinced that such an unusual preservation can be prepared from such simple fruits? Be sure to try using at least one recipe, you can no longer replace cherry plum with anything - you will want to cook amazing dishes again and again. We choose a recipe to our liking, preserve it and enjoy healthy, spicy seasonings or amazing compotes.