How to preserve cherry plum in syrup. Cherry plum compote: the subtleties of cooking

Hello dear readers! Today we will learn how to harvest cherry plum for the winter. I love this fruit in any form. This is my first time using this recipe and I hope you enjoy it. Step-by-step instruction photo to help you! Cherry plum in syrup for the winter can become a favorite treat for children and adults.

Cherry plum in syrup for the winter: a step by step recipe with photos

Cherry plum is rich in vitamins, minerals, organic acids and pectin, while it has almost no sugars. It is indispensable for weight loss, vitamin deficiency of the body, maintaining immunity. Removes excess fluid, soothes and relaxes.

Despite obvious benefit, in summer, cherry plum is not as loved as others seasonal berries and fruits. But in winter, this sweet-sour berry with a delicate aroma can become a real delicacy. I offer you a recipe for the most fragrant, most delicious cherry plum in syrup, for storage of which special conditions are not required.

How to prepare cherry plum for the winter in syrup

To prepare three jars (0.65 l) of compote, you will need 1.1 l of water, 500 grams of sugar, red and honey cherry plums.

Sort the fruits, remove rubbish and spoiled berries. Rinse under running water, dry in a colander.

Put both types of cherry plum into carefully washed and sterilized jars in the usual way. Red cherry plum will give saturated color syrup, and yellow is a very pleasant aroma.

Boil water in a kettle and carefully, so as not to crack the glass, pour boiling water into containers with cherry plum to the top. Cover with lids and leave to warm for half an hour.

Drain the cooled water into a saucepan / saucepan and add a pound granulated sugar, stir with a spoon until the grains dissolve. Put the sugar solution on the fire and wait until it boils.

Fill jars up to the neck with boiling syrup, cover with sterile lids and roll up immediately.

Turn the jars over on a towel, check the tightness of the twist, cover with a heavy blanket and leave it to cool completely.

In the midst summer season abound in the market small plum called cherry plum. It makes excellent pieces. And cherry plum in syrup for the winter comes out especially tasty. In the cold season, it can be diluted boiled water and get good compote. The syrup can be used to soak cakes or decorate ice cream. Find an application this species workpieces will be easy. But if you do not close the cherry plum, then in the future it will be a shame that you did not save at least a small part of it.

To keep the fruits as best as possible appearance in the process of cooking, you need to choose dense, not quite ripe plums. Technology implies double filling the contents of the bank. When in contact with boiling water, as a rule, the cherry plum peel bursts. It's almost inevitable, but not at all scary. After all, the shape and taste of the fruit remain the same. But if the fruit is used soft, then it will certainly lose its appearance.

We will harvest cherry plum with seeds, because it is too small. If you wish to close large plum in syrup, then you can remove the seeds and make a blank from the halves of the fruit. But they also need to be tight. The amount of sugar in the recipe can be increased or decreased, depending on how sour your cherry plum is. In my case, the syrup turned out to be quite sweet. However, if you like very sweet desserts, then you can add 10-20 grams more sugar than indicated in the recipe.

Ingredients per jar

• cherry plum about 300 g
• sugar 80-90 g

Cooking

For quality storage you need to remove the jar in the cellar or pantry. It is important that the room is dark and not hot.

It is used in the fight against different problems, starting with the weakening of the immune system and ending with the formation cancerous tumors. In general, there will not be a superfluous cherry plum or blanks from it in any house.

Due to the fact that cherry plum is prepared according to this method in syrup without sterilization, it is also possible to save time.

Ingredients:

• cherry plum - 350 gr;
• sugar - 80 gr;
• water - 270 ml.

Cooking:

The berries must be carefully sorted out, and then rinsed under running cool water. Under no circumstances should it be soaked. So cherry plum will lose not only its appearance, but also its taste. It will become simpler and not too fragrant. To fit more berries in a jar, you need to slightly shake the container. In no case should you press, but in this way it will be possible to evenly distribute the fruits.

Pour boiling water over the berries, cover them with lids and let them brew for at least 10 minutes.

After draining the resulting infusion, add sugar to it, bring to a boil over low heat, boil, stirring, for a couple of minutes.

Pour the resulting syrup back into the jar. Roll up, turn upside down.

Wrap in a blanket and leave for a day, then store in a cool place.

In almost every recipe there is a recommendation to turn the jars over after clogging. This is not a whim or a habit developed by our grandmothers and mothers. Thus it turns out to check the quality of seaming. After all, if even a millimeter hole for air to get inside remains, the preservation will not be preserved, but will explode or become moldy.

And be sure to cook, you can see the link.

Cherry plum, being a kind of plums, is similar in shape to it, but the taste and color are somewhat different. Therefore, such an unusual and pleasant taste you need to enjoy not only in the summer, but also prepare cherry plum compote for the winter. The resulting set of vitamins will support your body throughout the cold season. One glass every morning is enough to keep you alert and purposeful all day long.

Why is cherry plum useful?

The fruit of the cherry plum tree does not contain many sugars, but contains enough lemon, ascorbic and malic acid, vitamins A, B, E, PP, pectin, magnesium, phosphorus, iron, sodium, potassium, calcium. The listed vitamins improve the condition of the skin, slowing down the aging process, and also prevent the influence of negative external factors on the body.

Freshly picked cherry plums treat beriberi, stomach, stimulate intestinal activity. Cherry plum juice and compote, preserved for the winter, are used for colds, because it efficiently removes radionuclides from the body. Thanks to potassium in the fetus, arrhythmias can be prevented and the heart muscle strengthened. Relaxing and soothing components of cherry plum help to restore the nervous system.

Even the bones of this delicious fruit possess positive action. The core of the cherry plum is processed into oil for cosmetics, for example, soap. And the shell is used as the basis of activated carbon.

How to close cherry plum compote?

All of the above, which have a beneficial effect on the body, simply need to be preserved for the winter. After all, the ripening season of the fruit in question begins in June, in some places, even in August. And so you want to enjoy the fragrant sour-sweet taste in winter. To close cherry plum compote at home, it must be boiled or boiled with boiling water several times. After such processing hot temperature, immediately need to be rolled into jars. This is a simple recipe for cherry plum compote for the winter.

To prepare such a drink, kitchen utensils, you only need a pan in which syrup or cherry plum will be boiled. Before starting work, wash the jars with soda. If there is no soda, then mustard can replace its properties. Can't use typical detergents, poorly washed containers with their remains, can turn conservation into poison. Then, be sure to sterilize the jars and lids to avoid disruption of provisions during storage. This procedure is necessary to neutralize microorganisms on the walls. glass containers and lids. The disruption of canned cans can also cause an insufficiently tight fit of the lid to the neck.

After rolling up the jar, always turn it over, checking if the liquid flows out through possible unclosed holes.

There are several other options for cooking compote. For example, instead of a regular pot, a multicooker comes to the rescue. But preserving compote from this type of plums is so simple and easy that you should not get any additional kitchen appliances, and then suffer with cleaning them, if you can get by with one pan.

How to cook cherry plum compote?

This recipe provides for cooking compote and its subsequent use without long-term storage. For the winter, in sealed jars, boiled cherry plum can also be stored.

Cooking process - 30 minutes:

Cherry plum compote for the winter without sterilization

Canning process - 20 minutes:

IN three-liter jar fits to the top of 2.4 kg of medium-sized cherry plum.

Cherry plum compote for the winter with sterilization

Before canning, the collected fruits are washed and dried. The bone is not removed.

Sterilize glass containers for provisions.

Put the cherry plum on 1/3 of the jar, while piercing each one individually on a fork. Such a procedure is necessary for greater saturation of the compote with cherry plum juice.

Prepare cold water, in which sugar is added to taste and filled with a mixture of jars. Or add sugar immediately to the jar and pour water over the jar with the ingredients.

Banks are placed in a pot of water, and the process of sterilizing the compote begins. Its duration depends on the size of the cans.

At the end of sterilization, provisions are taken out, twisted with lids and set aside to cool. Cherry plum compote for the winter with a bone is ready for use.

Sterilization of jars, with contents, is as follows: 10 minutes spent on processing 0.5 liter jars, 15 minutes is spent on liter containers and so on.

Red plum compote

Preservation process:

Cherry plum compote for the winter can be cooked not only in your pure form. Other gifts of nature can be added to the drink, for example, pumpkin, berries. Also, this type of plum is popular not only as an ingredient in compote. From it you can make jam, jam, tkemali, jelly, marmalade, adjika and a lot of delicious things.

Quick preparations and a warm winter!

Delicious preparations for the winter from cherry plum - video

Few people prepare blanks from cherry plum for the winter.

For some reason, many housewives bypass these fruits, and in vain. In this article you will find delicious recipes sweet preservation from cherry plum.

Sweet cherry plum blanks for the winter - delicious recipes

The peculiarity of the preparation of sweet preparations from cherry plum is their long preparation.

Since cherry plum is a hard enough fruit to bring to a soft state, the jam is usually brought to a boil several times.

Very often compote is prepared from cherry plum. By their own taste properties it even surpasses apple and apricot, and cook

Cherry plum compote for the winter

• 1 liter of water
• 0.5 kg of sugar.

Cooking:

1. Prick the fruits of the cherry plum with a pointed match in 2-3 places.
2. Then put them tightly in jars on a coat hanger.
3. Boil sugar syrup, cool it and pour cold sugar syrup cherry plum fruits in a jar, under the neck of the jar.
4. Sterilize jars.
5. Cork and refrigerate.

Cherry plum compote in an accelerated way

• cherry plum
• 1 liter of water
• 1 kg of sugar.

Cooking:

1. Plum should be thoroughly washed and tightly placed in jars on a coat hanger.
2. Boil sugar syrup and pour boiling sugar syrup over cherry plum along the edge of the jar.
3. After five minutes, drain the syrup and bring it back to a boil in a saucepan.
4. Let stand for another 5 minutes and drain again.
5. Boil the syrup again and pour it over the cherry plum in the jars again so that it slightly overflows.
6. Roll up lids.
7. Turn the jars upside down to cool completely.

Cherry plum jam for the winter

Compound:

• 1 kg cherry plum,
• 1.5 kg of sugar,
• 1 glass of water.

Cooking:

1. Dissolve 3 tbsp in 1 glass of water. l. sugar and bring the syrup to a boil.
2. Dip the fruit in it for 3 minutes and then remove it.
3. Add the rest of the sugar to the syrup, stir and bring to a boil.
4. Put cherry plum into boiling syrup, bring to a boil and set aside for several hours.
5. Bring the jam back to a boil and let stand again.
6. Arrange cold in jars and store in the refrigerator

Cherry plum jam with pits

Ingredients:

• 1 kg cherry plum,
• 1.5 kg of sugar,
• 3 glasses of water.

Cooking:

1. Dip the washed fruits for three minutes in bitter water, then immediately cool with cold water.
2. Prick the cherry plum with a toothpick in 2-3 places.
3. Put the fruit in a bowl.
4. Boil the syrup from sugar and water and pour the cherry plum in a saucepan with boiling syrup. Leave for 4 hours.
5. After 4 hours, drain the syrup, bring to a boil again, boil for 15 minutes and pour hot fruit again for 4 hours.
6. Then again drain the syrup, boil it for 15 minutes and pour it over the fruits again.
7. After that, boil the fruits until ready for another 20 minutes.
8. Pack the cooled jam in jars.