Compote of cherry plum and apples. Compote of apples and yellow cherry plum

Cherry plum is a type of plum with a sweet and sour taste. From its soft, ripe fruits, jam, jam, jam are prepared. If the dessert is already prepared, you can easily and simply cook a healthy cherry plum compote for the winter. The drink will be made more saturated and fragrant by fruit slices, berries, spices.

Easy to cook

Usually compote is cooked from whole dense fruits. When the fruits are hard, the stone can be removed. Depending on the color of the skin, it may turn out red, orange or yellow compote.

Benefits and contraindications

Juicy plum pulp is a tasty and healthy plant product. Even after heat treatment, most of the vitamins and elements are preserved in the fruits. Fruits do not evaporate, do not boil for a long time, and in the process of preservation they give all the useful substances to the drink. As a result, in winter you can easily replenish the supply of vitamins and trace elements in the body. The content of useful substances is given in the table.

Table - Useful composition of cherry plum compote

Due to the high acid content, fresh fruits are not recommended for people suffering from high acidity of the stomach. Sweet compotes are contraindicated in diabetes.

Cherry plum compote for the winter: 15 options

Recipes for cherry plum compote for the winter for a three-liter jar are prepared according to one algorithm. Syrup is boiled from boiling water and granulated sugar, with which clean fruits laid in containers are poured. You can do otherwise: put berries and fruits in a jar, cover with sugar and pour boiling water.

Natural preservatives are sugar, fruit and berry acid, lemon juice, so you can do without sterilization. Before laying the ingredients, it is recommended to wash the container inside and out and scald it with boiling water.

Classical

Description . You can prepare a simple compote from any variety of cherry plum. The more acidic the fruit, the more granulated sugar will be needed (although it's a matter of taste). You can mix different varieties of the same ripeness. The ingredients are designed for three liters of compote.

What you need:

• cherry plum - 500 g;
• sugar - 700 g;
• water - 2.5 l.

How to cook

1. Rinse the fruits and prick with a toothpick so that the pulp gives up most of the juices.
2. Dispense into sterile containers.
3. Boil water, pour inside.
4. Close the jars with nylon lids and leave for 12 hours.
5. Carefully drain the liquid into a saucepan (you can use a lid with holes) and place on the stove.
6. Pour sugar, dissolve the grains, wait for the boil.
7. Pour the boiling syrup into a storage container.
8. Roll up with a key, put to cool upside down.

You can use containers of any size. However, the components are always evenly distributed and take up about one third of the jar.

Orange

Description . A beautiful and fragrant compote is obtained from cherry plum and orange. Spices are added to taste. Adjust the amount of granulated sugar according to the acidity of the fruit.

What you need:

• plum fruits - 300 g;
• orange - 200 g;
• sugar - 200 g;
• water - 2.5 l;
• anise - three pieces;
• cinnamon stick;
• carnation - three buds.

How to cook

1. Rinse all components well.
2. Cut the oranges into rings about a centimeter thick, remove the seeds.
3. Prick the juicy fruits with a toothpick.
4. Put fruit in jars.
5. Boil the liquid, add sugar, add spices.
6. Wait for the boil, strain and pour into containers.
7. Roll up and let cool.

Citric

What you need:

• cherry plum - 200 g;
• lemon - 30 g;
• raisins - 50 g;
• granulated sugar - 100 g;
• water - 1.5 l.

How to cook

1. Rinse, discard spoiled fruits, tear off the petioles.
2. Cut the lemon into slices, take out the seeds.
3. Boil water.
4. Prick the cherry plum fruits in several places.
5. Dip in boiling liquid for five minutes and rinse under cold water.
6. Put it in the bank.
7. Top with lemon wedges and raisins.
8. Pour sugar into the broth and boil again, dissolving the sugar grains.
9. Pour fruits and berries, roll up the container.

Apricot

Description . A beautiful drink is obtained from two cherry plum varieties with apricot fruits. Some fruits can be taken more, while others - less. Apricot compote with a sour taste is sweeter and more tender than plum compote with apricot notes. After cooling, you can strain the drink and serve.

What you need:

• apricots - 150 g;
• red cherry plum - 150 g;
• yellow cherry plum - 150 g;
• sugar - 200 g;
• water - 2.5 l.

How to cook

1. Rinse, remove twigs and stalks.
2. Prick red and yellow fruits, remove apricot pits.
3. Put the prepared fruits in the pan.
4. Pour in water and put on the stove.
5. Wait for the boil and boil for 15-20 minutes over low heat.
6. Pour sugar, stir, turn off the burner.
7. Divide fruit into bowls with a slotted spoon.
8. Pour the compote and roll up the jars.

To accurately determine the amount of liquid, fill the ingredients arranged in jars with clean water. Then pour it into a saucepan and cook the compote from the resulting volume. It is recommended to add 100-200 ml, as some of the moisture will evaporate during the cooking process.

Crimson

Description . A sweet-sour drink can be brewed from unripe fruits, taking a little more sugar. It is recommended to add gooseberries or blackberries, as well as fragrant spices - cinnamon, vanilla, star anise.

What you need:

• cherry plum - 200 g;
• raspberries - 200 g;
• water - 2.7 l;
• mint sprigs - to taste;
• sugar - 250 g.

How to cook

1. Sort the fruits and berries, rinse them well under a cold stream.
2. Pour the ingredients together with mint greens into a jar.
3. Boil liquid.
4. Pour in sugar, dissolve completely.
5. Pour the hot syrup into the jar and roll up the container.

Peach

Description . Bright yellow peach compote can be prepared from nectarines. Choose only ripe juicy fruits. The drink has a delicate sweet taste.

What you need:

• cherry plum - 400 g;
• peach - two or three pieces;
• sugar - 250 g;
• water - 2.5 l.

How to cook

1. Wash the fruit, prick with a fork or toothpick.
2. Cut the peach pulp into slices, discard the bone core.
3. Put the prepared ingredients in clean, dry jars.
4. Pour in the sugar.
5. Boil water and pour into a container to cover the fruit.
6. Cover the neck of the jar with a towel and leave for a few minutes.
7. Boil the remaining liquid and fill the containers completely.
8. Seal, leave to cool upside down.

Apple

Description . Compote of cherry plum and apples is prepared simply and quickly. The taste depends on the variety of fruit and can vary from sour to honey-sweet.

What you need:

• cherry plum - 300 g;
• apple - 400 g;
• water - 2.5 l;
• sugar - 500 g.

How to cook

1. Pierce washed plum fruits.
2. Cut the apples into quarters, cut out the seeds.
3. Boil water, add sugar.
4. Dissolve the sugar grains and wait for the boil.
5. Add fruit, boil for three to four minutes.
6. Cover the compote with a lid and let it brew for half an hour.
7. Put the fruits with a slotted spoon in jars.
8. Pour in the syrup and roll up.

Currant

Description . In order for the compote to turn out to be a beautiful ruby ​​​​hue, it is recommended to take a cherry plum of a dark, lilac color. The drink is saturated with vitamins needed in winter. For cooking, you can use frozen fruits and berries.

What you need:

• cherry plum - 80 g;
• apples - 200 g;
• blackcurrant - 200 g;
• sugar - 150 g;
• water - 3 l.

How to cook

1. Wash fruits and berries.
2. Leave small apples whole, cut large ones into slices, remove the seeds.
3. Put the ingredients in the jar.
4. Pour in the sugar.
5. Boil water and pour inside.
6. Sterilize the jar with a lid.
7. Screw on, put the container upside down and let cool.

pear

Description . Pear compote has a delicate honey taste. Citric acid will help not only to keep the drink for a long winter, but also give a characteristic sourness.

What you need:

• cherry plum - 300 g;
• pear - 300 g;
• sugar - 250 g;
• water - 3 l;
• citric acid - half a teaspoon;
• mint - one branch.

How to cook

1. Rinse the fruit, pierce in several places with a toothpick or fork.
2. Cut the pear into quarters, cut out the seeds.
3. Put mint leaves, fruits in containers.
4. Boil water, fill the jars, half covering the fruit.
5. Leave to infuse for half an hour.
6. Drain the liquid back into the saucepan.
7. Pour sugar, acid, wait for a boil.
8. Pour into jars, roll up.

Choose ripe but firm pear fruits. Overripe fruits will lose their shape during storage, make the drink cloudy and provoke fermentation.

Cherry

Description . Ripe cherry fruits go well not only with cherry plum, but also with other fruits and berries. Compote can be supplemented with gooseberries, apple or pear slices. The drink will be more aromatic if you add a cinnamon stick and a few cloves. Before pouring the compote into jars, lay out the spices.

What you need:

• cherry plum - three glasses;
• cherry - three glasses;
• sugar - 450 g;
• water - 2.5 l.

How to cook

1. Wash and dry the fruits.
2. Pour into prepared clean containers.
3. Pour the liquid into the saucepan.
4. Add sugar, stir well until dissolved and boil.
5. Pour the fruit, twist the jars.

melon

Description . An unusual combination gives compote with honey notes. Instead of apples, you can put citric acid as a preservative.

What you need:

• cherry plum - 150 g;
• sour apple - 300 g;
• melon - 300 g;
• sugar - 180 g;
• water - 1 l.

How to cook

1. Rinse the fruits.
2. Prick the cherry plum in several places with a toothpick.
3. Peel the apples from the skin, cut the pulp into slices.
4. Soak the apple peel in water.
5. Boil for a quarter of an hour, strain (you can catch the skins with a slotted spoon).
6. Pour granulated sugar into the broth, dissolve.
7. Add apple slices, boil for eight minutes.
8. Add cherry plum fruits and wait for the boil.
9. Cut the melon pulp into cubes and place in containers.
10. Transfer the boiled fruit to jars with a slotted spoon.
11. Pour in the syrup, seal with a lid.

Zucchini

Description . An unusual compote of cherry plum and zucchini for the winter turns out to be transparent, beautiful, tasty. The pieces of zucchini soaked in syrup taste like canned pineapples. Ingredients are calculated for one liter of compote.

What you need:

• cherry plum - 200 g;
• zucchini - 200 g;
• sugar - 50 g;
• water - 600 ml.

How to cook

1. Wash and dry the ingredients.
2. Poke holes in the fruit.
3. Cut the zucchini into cubes.
4. Put the prepared components in a sterile jar.
5. Boil water, pour into a container.
6. Let stand ten minutes and drain back into the pan.
7. Pour in the sugar grains, stir until dissolved.
8. Wait for the boil and boil for two minutes.
9. Pour into a container, seal, turn over.

For cooking, both young and "old" zucchini are suitable. In the second case, it is better to peel off the skin.

Grape

Description . You can cook cherry plum and grape compote for the winter from any kind of fruit. It is not necessary to combine white grapes with yellow plums. You can take blue, sweet, sour or pink grapes and dark cherry plum. Each variety smells differently, so you get different drinks for the same recipe.

What you need:

• grapes - 200 g;
• cherry plum - 200 g;
• sugar - 70 g;
• water - 300 ml.

How to cook

1. Wash and dry fruits.
2. Put in sterile dry jars (grapes can be left on a branch).
3. Pour in the sugar.
4. Boil water and pour into containers.
5. Sterilize and roll up.

Frozen Fruit Plum

Description . It is convenient to prepare compote from frozen cherry plum and other plum fruits in winter if there is nowhere to store jars, and a bag of fruit is placed in the freezer. You can cook compotes from quick-frozen fruits all year round without worrying about canning rules.

What you need:

• cherry plum - 100 g;
• large plum - three pieces;
• dogwood - 50 g;
• turn - 200 g;
• sugar - 250 g;
• water - 1.5 l.

How to cook

1. Rinse frozen fruit if this was not done before freezing.
2. Boil water.
3. Lay out the prepared fruits.
4. Wait five minutes.
5. Pour in sugar, stir gently so that the sugar grains are completely dissolved.
6. Bring to a boil.
7. Cover with a lid and turn off the burner.
8. Leave for a few hours.
9. Strain through a sieve and serve.

Sugarless

Description . Saturated cherry plum compote is prepared without sugar. The drink may turn out to be too sour if unripe fruits are used. Therefore, choose only ripe juicy fruits with a high content of fructose in the pulp. Due to the lack of preservatives, it is recommended to sterilize the jars and pasteurize the workpiece.

What you need:

• cherry plum - 1 kg;
• water - 1 l.

How to cook

1. Rinse the fruit, put in a colander.
2. Boil the liquid and dip the fruits for five minutes, and then immediately place in ice water.
3. Pour into dry sterile jars.
4. Boil fruit broth and pour into containers.
5. Pasteurize for ten minutes and roll up.

Unsweetened compote can be prepared in a slow cooker. Pour hot water (3 l) into the bowl, add a clove bud, pierced fruits. Turn on the "Cooking" program for three to five minutes. After the signal, remove the cloves and pour the compote into jars.

You can come up with your own recipe for cherry plum compote, not forgetting the principles of preparation and canning. If the containers are not sterilized, then it is better to store the blanks in a cool place. Add sugar to taste, tasting the syrup as it cooks. An oversweetened drink can always be diluted, even while drinking.

Apples are the most common, almost everyone's favorite fruit. Fresh fruits can be enjoyed all year round. But if there is a garden, or a couple of apple trees grow in a country house or a personal plot, then the product of fruiting must be processed. We have several apple trees of different maturity on the site. There are always a lot of apples, we harvest them in different ways. Today I will share recipes for apple compote for the winter for a 3 liter jar.

Apple compote with slices for the winter in a 3 liter jar

First, I’ll tell you a simple way to make apple compote for the winter.

You will need for a 3 liter jar:

• Apple slices - a third of the can;
• Sugar - a glass;
• Water - 2.7 liters.

Cooking:

1. First, wash the bottles, caps in the right amount with detergent and soda, pour over well with boiling water or sterilize over steam.
2. Preparing apples. It is better to take large, hard, sweet and sour fruits. We wash them, cut them into quarters, clean out the core, cut into slices. Immediately dip in acidified water to avoid darkening.
3. We fill a third of the jar with ready-made apples. Immediately fill with boiling water, hold for 5 minutes. It is not recommended to keep longer. Pour sugar into the water drained from the fruit, boil. Pour the resulting syrup into bottles, roll up the lids, cover with something warm, cool.

Advice! Add a third of a coffee spoon of citric acid to a liter of cold water.

We put the finished compote in the cold.

Whole apple compote

Recipe for a 3 liter jar:

• Sugar - one and a half glasses;
• Apples are small - about a kilo;
• Water - two and a half liters.

How to cook:

1. We choose small fruits so that they fit well in a jar. They should be undamaged, rotten and wormy will not work either. For a compote of fresh apples for the winter, wash the fruits well, let them dry.
2. Wash a three-liter jar with soda, fry in the oven, boil the lid.
3. We put the dried whole apples in a jar. Laying should be no higher than shoulder length.
4. Boil the syrup for a few minutes, skimming off the foam that appears. It will be a little, but it is still better to remove it.
5. Pour hot, sweet syrup into a jar of apples, cover with a lid, put it in a tall container with warm water, laying a napkin on the bottom. The water in the bowl should be just above the shoulders. We heat the water over medium heat. Compote is sterilized for 20 minutes at a quiet boil.
6. After that, we seal the jar. Leave for air cooling. The next day we take it to storage.

Apple compote recipe for the winter for a 3 liter jar without sterilization

Here I will share a recipe for apple compote for the winter based on a 3 liter jar without sterilization.

Need to take:

• Almost a kilogram of small apples;
• 2 liters of water;
• 300 g sugar.

This is the consumption of products for a 3 liter jar without sterilization. If the blanks are larger, we increase the set of products proportionally: we multiply the ingredients by the number of cans or apples.

Let's start making compote from fresh apples for the winter:

1. We choose fresh, not spoiled fruits. Wash thoroughly. With a sharp knife, cut out the stem and the opposite side in a circle.
2. We place apples in steamed jars. Add boiling water. Cover with lids and cool completely.
3. After cooling, pour water into a bowl, pour sugar, boil until it dissolves.
4. Pour our apples to the very top with the prepared syrup. Part of it will be absorbed into the fruit, the liquid will become a little less.
5. We roll up the compote, turn the bottles over, wrap them until they cool completely. Conservation is sent to the basement.

Reference! In the process of cooking, apples are saturated with syrup, and slightly increase in size.

Compote of apples and plums

I think that the recipe for assorted compote will be to your liking. The combination of different fruits will give the drink a brighter taste and aroma. Compote of apples and plums turns out tasty and beautiful.

Recipe 1

What you need:

• A kilogram of apples;
• Half a kilo of plums;
• A glass of sugar.

My apples, cut in half, cut out the seed box. We leave the washed plums whole or carefully remove the stone, keeping the shape of the fruit.

1. We put fruits in sterilized jars, pour in boiling water, cover with a boiled lid, hold for an hour.
2. After a while, pour the water from the bottles into a container, add sugar, boil until the syrup is completely homogeneous, pour the contents of the cans into it. Close tightly, turn over on the lid, cover, let cool.

Store in a pantry or any cool place.

Recipe 2

And another simple recipe from this series, but with some difference.

• Water - 2.5 liters;
• Plums - 0.5 kg;
• Apples - 3 pcs.;
• Peaches - 2 pcs.;
• Sugar - 1 cup.

Wash jars and lids with baking soda and rinse thoroughly. Sterilize over steam or in the oven.

Let's wash the fruit. Plums and peaches are divided into two halves, we take out the seeds. Cut apples into quarters, remove seeds. We put the fruits in bottles. Sprinkle sugar on top of fruit. Pour hot water up to half of the container, hold for 10 minutes. Then add boiling water to the top of the neck. Immediately cork, put on the lid, insulate for a day. We take out the cooled compote for storage.

Reference! For a quick wash of peaches, they are dipped in water with the addition of soda. The dishes are shaken, left for 5 minutes. The hairs will float up.

Recipe 3

• 3 plums;
• 4 apples;
• 300 grams of sugar.

Ripened, undamaged fruits are washed well with running water. We take out the seeds from the plums, breaking them in half. We cut the apples into several parts, after cutting out the seed box.

We put fruit in a sterilized bottle. Fill with boiling water. We leave for an hour. Drain the water, boil for five minutes. Add sugar, boil until it dissolves. Pour boiling compote into jars. Roll up with a tin lid, turn over. A day later we put it in the pantry.

Compote of apples and cranberries

This blank is suitable for those who love a rich drink without berries. Compote of apples and lingonberries, which I propose to close for the winter, will be not only tasty, but also healthy, designed for a 3 liter jar.

Required products:

• 1 kilogram of cranberries;
• 0.5 kilograms of apples;
• 0.5 kilograms of sugar;
• 3 liters of water.

It is better to cook lingonberries freshly picked. Going through the berries, you need to remove the green, rotten ones. Poor-quality fruits can spoil preservation. Dry the washed berries on a paper towel.

We use sour apples. Wash them thoroughly, remove the seeds, cut into pieces.

Pour three liters of water into the pan, add sugar, wait until it boils. Then we put the apples, after 15 minutes we take them out. Put the lingonberries into the resulting compote, cook for 20 minutes. When the berry gives up all its taste, it can be removed. Pour the resulting compote into a clean jar, cork it. We lower the cooled compote into the basement.

Delicious with orange zest

• 0.5 kilograms of fresh lingonberries;
• 0.5 kilograms of apples;
• 1 cup of sugar;
• Zest of one orange.

Pour 3 liters of water into an enamel pan, put on the stove. In boiling water, put washed apples, cut into four parts (pitted), orange zest, sugar. Boil for 15 minutes on low heat. Arrange apples in jars. Pour lingonberries into compote, cook for ten minutes. Pour the finished drink into jars. Roll up. Chilled put in the cellar.

Apple and plum compote

To prepare a delicious compote of apples and cherry plums for the winter for 3 jars, according to the recipe, we prepare:

• 4 apples;
• 8 pieces of medium-sized cherry plum;
• 150 grams of sugar.

In order for the compote to acquire a pleasant, pink color, it is necessary to take red or purple cherry plum fruits. We take whole, well-ripened berries. We remove the branches, wash in several waters, remove the bones.

1. I wash the jars with soda, rinse thoroughly several times. Roast for 20 minutes in the oven. Boil clean lids for five minutes.
2. We take sweet varieties of apples. Wash, cut into slices, remove the seeds.
3. We put a layer of apples in a jar, put cherry plum on top. Completely fill with boiling water. We cover with a lid. Fruit must be kept in boiling water for twenty minutes. Carefully pour out the water, let it boil, pour the fruits again. Cover with a lid and let stand for fifteen minutes.

Advice! To make it convenient to drain the water from the jar, prepare a nylon lid with large holes.

After cooling, pour the water into the pan and boil again. Pour sugar into a jar and fill it with boiling water for the third time. We twist. We put the banks upside down, cover with a fur coat. The next day we put in the cellar.

A simple recipe for pear and apple compote for the winter

For this blank, we will use whole apples. The recipe is simple but very good.

Required products:

• 5 small apples;
• 3 large pears;
• 230 grams of sugar.

First of all, let's prepare the fruit.

1. We choose small, not overripe apples, without damage. Wash well, remove the ponytails. We will preserve them in their entirety. Pears fit large, well-ripened. We cut the washed fruits into three parts, remove the seeds. Very large ones can be cut into quarters.
2. We fill a cleanly washed jar halfway with fruit. Gradually, so as not to burst the bottle, pour boiling water, cover with a lid. The fruits will warm up forty minutes.
3. After forty minutes, pour the water into a saucepan, add a little boiled water. Let it boil, and again pour our assortment. Now we reduce the residence time of fruits in boiling water to thirty minutes.
4. For the third time, pour the fruits for the same time. Add sugar to the drained fruit water, put on gas. After boiling, fill the jar with fruit syrup. We roll up, let the compote cool under a warm blanket. We remove the cooled workpiece for storage in the cold.

I described proven recipes for apple compotes for a 3 liter jar for the winter. Choose for yourself any of the proposed recipes, find a little time to prepare it. And all winter you will drink delicious, and most importantly, healthy drinks.

I also advise you to watch the video recipe for apple compote. And you will see that this is not a complicated and fast preparation.

In winter, compotes are in great demand, so housewives in the harvesting season, in addition to jam, also roll up jars of compote. Usually, the raw materials for compote are those berries and fruits that are available - in the market or in the garden.

Cherry plum can not be found everywhere. The tree is heat-loving, therefore it grows in places with a temperate and warm climate. But on the other hand, it bears fruit well, and housewives, having bought cherry plum in the market or harvested from a tree, make jam from it or make compote.

Cherry plum compote: the subtleties of cooking

• For compote, only ripe berries and fruits with no signs of spoilage are used. And since cherry plum does not tolerate long-term storage, it is processed for compote on the day (in extreme cases, the next) when the crop was harvested.
• For this type of canning, only strong fruits are selected, otherwise, during the heat treatment, the soft cherry plum will turn sour and the compote will turn out to be cloudy and inconspicuous in appearance.
• Compote is prepared both from a whole cherry plum, and from divided into halves (pitted).
• Housewives, studying recipes for cherry plum compotes, notice a large discrepancy in the amount of sugar per 1 liter of water. One recipe says 700 g of sugar, and the other says only 250 g. In fact, both recipes are correct. It all depends on the acidity of the fruit, as well as on taste preferences.
• Cherry plum compote for the winter is prepared both with and without sterilization. In the second case, cherry plum is first poured with boiling water, kept in it for some time, then poured with syrup and immediately rolled up. The subsequent wrapping of sealed jars in a warm blanket replaces pasteurization.
• To keep the compote warm longer, two-liter or three-liter jars are used in recipes without sterilization. In cases where compote is sterilized, cherry plum is packaged in liter or half-liter jars. In such a container, heat treatment is much more convenient.
• The main conditions for high-quality compote are the sterility of the container, the cleanliness of the fruits and equipment, and strict tightness.

Cherry plum compote with seeds for the winter without sterilization: the first recipe

• cherry plum - 500 g;
• sugar - 350-400 g;
• water - about 2.7 liters.

Cooking method

• Prepare jars for compote in advance. To do this, wash them thoroughly with soda, rinse with clean water. Then place the jar neck down on the kettle without a lid and heat over steam for 10-15 minutes. Place upside down on a towel. Wash the lids too, put in a saucepan with water and boil.
• Free the ripe dense fruits of cherry plum from the stalks, wash well in plenty of water. Prick in several places with a toothpick or pin. This must be done so that the skin on the fruit does not burst during boiling water.
• Put the cherry plum in a jar. Fill with boiling water. Cover with a lid and leave for 20-25 minutes.
• When the water in the jar almost cools down, replace the tin lid with a nylon lid with holes. Drain the water through the holes into the pan. Put sugar. Put on fire and boil until the sugar is completely dissolved.
• Pour the cherry plum again with hot syrup to the very top of the jar. Seal immediately. Turn the jar upside down, wrap it with a blanket. Leave until completely cool.

Cherry plum compote with seeds for the winter without sterilization: the second recipe

Ingredients (for 1 three-liter jar):

• cherry plum - 700 g;
• sugar - 350 g;
• water - about 2.5 liters.

Cooking method

• Free the ripe fruits of cherry plum from the stalks. Wash well in cold water.
• Prepare sterile three-liter jars, processing them in a way convenient for you. Put cherry plum in them.
• Fill with boiling water to the very top. Cover with sterile lids and leave for 30 minutes.
• When the cherry plum warms up well, and the water is almost cool, drain the water through the lid with holes into the pan. Put the pot on the fire and bring to a boil.
• Place the amount of sugar in each jar. Fill with boiling water. Seal the jars immediately.
• Turn jars of compote upside down, wrap with a blanket. Cool in this position.

Pitted cherry plum compote for the winter with sterilization

Ingredients:

• cherry plum - 2 kg;
• sugar - 600 g;
• water - 1 l.

Cooking method

• Sort the ripe cherry plum, discard the green and crumpled fruits. Remove the stems.
• Wash in plenty of cold water. Put on a sieve so that the cherry plum dries a little.
• Carefully cut each fruit in half, remove the pit.
• Prepare sterile liter or half-liter jars. Carry out heat treatment in a way convenient for you. Wash the lids and boil in water.
• Fill jars with cherry plum halves.
• Pour water into the pan according to the norm, put sugar. Boil the syrup. Fill them with cherry plum. Cover jars with lids.
• Place jars of cherry plum in a wide-bottomed pot, pour hot water up to shoulders. Sterilize for 5 minutes, counting the time from the moment the water boils.
• Seal the jars immediately after sterilization. Turn them upside down, wrap them in a blanket, leave them in this form until they cool completely.

Pitted cherry plum compote for the winter without sterilization

Ingredients (for 1 three-liter jar):

• cherry plum - 1 kg;
• sugar - 700 g;
• water - 2.2-2.3 liters.

Cooking method

• Free the ripe cherry plum from the stalks. Rinse well under running water.
• Cut in half and take out the bones.
• Fold the cherry plum halves into sterile jars. Fill with boiling water. Cover with sterile lids and leave for half an hour.
• Put a lid with holes on the jar, through them drain the cooled water into the pan. Put sugar. Boil the syrup.
• Pour cherry plum with boiling syrup. Seal immediately. Turn the jar upside down, cover with a blanket. Let it cool completely in this position.

Cherry plum compote without sugar

Ingredients:

• cherry plum - 1 kg;
• water - 1 l.

Cooking method

• To prepare according to this recipe, select the sweetest, most ripe, but strong cherry plum. Remove the stems. Wash fruits well in cold water.
• Place in a colander, dip in boiling water and blanch for 5 minutes. Cool quickly under cold running water.
• Fill sterile jars with cherry plum.
• Bring the water in which the fruits were blanched to a boil. Fill it with cherry plum. Place in a wide bottomed saucepan. Pour hot water up to the shoulders of the jars. Sterilize liter jars for 12 minutes, half-liter jars for 9 minutes.
• Seal immediately after sterilization. Turn upside down, wrap with a blanket, leave to cool completely.

Note to the owner

Cherry plum compote can be prepared with the addition of other fruits: apples, pears, currants, cherries.

For flavor, cinnamon, vanillin, cloves, mint, lemon balm, lemon zest are added to the syrup.

Before choosing one or another recipe, the hostess must decide on the shelf life of the compote. The fact is that blanks with whole stone fruits are not recommended to be stored for longer than a year due to the fact that the bones begin to release harmful substances into the liquid during long-term storage. But compotes prepared without pits can be stored for quite a long time under favorable conditions.

Store cherry plum compote in a dry, dark, cool place.

Compotes are drinks that both adults and children love. Compotes are especially useful in winter, when vitamins and microelements are extremely important for the body. Compote of cherry plum and apples turns out to be very tasty and outwardly beautiful. Its sweet-sour taste is refreshing and invigorating. Such a drink will be appropriate both in everyday life and on holidays.

In order for the compote to turn out delicious, so that as many useful substances as possible are preserved in it, you must follow some rules in its preparation. First of all, choose good ripe fruits. They must be fresh, not rotten, otherwise your workpiece will be spoiled. Secondly, it is necessary to properly prepare the cylinders in which the compote will be stored. The containers should be thoroughly washed with soapy or soda solution, and then sterilized.

You can make apple compote with cherry plum with or without sugar. In the unsweetened version, you can put sugar right at the time of drinking the drink.

Compote of cherry plum and apples

Product composition (calculation for a 3-liter jar):

• 400 g of apples;
• water;
• 300 g of granulated sugar;
• 400 g of red and yellow cherry plum.

Cooking progress:

1. We cut the washed apples, remove the core from the pieces. You don't need to peel the skin! Cut the slices into smaller pieces.
2. Fold the apple slices into a jar sterilized by this point.
3. Wash cherry plum. If you know that the compote will be drunk within a year, then you can leave the bones in the fruits. If the workpiece can stand for a longer time, then the bones should be removed. They contain hydrocyanic acid, which eventually begins to be released into the pulp of the fruit.
4. Place clean cherry plums on top of apple slices in jars. As a result, half of the volume of fruit should be occupied in the bank.
5. Boil water in a saucepan, pour it over fruit immediately. We cover the container with a sterile lid and leave it so that all the ingredients warm up well. This usually takes about twenty minutes.
6. We put a nylon lid with holes on the jar and pour the liquid into the pan through them. Pour granulated sugar (if you still decide to cook sweet compote) and bring the liquid to a boil. After that, pour water with dissolved sugar back into the jar.
7. We roll up the compote with a lid. We put the container on the neck, after which we wrap it well in a warm blanket or towel. In this form, the jars must be kept until they cool completely.

Cherry plum, this is a kind of plum that allows you to cook almost anything from it. But in each case, a person needs to adhere to a clear recipe, which not everyone knows about. If we are talking about making cherry plum compote for the winter, there are a large number of varieties of this drink to choose from that can please even the most demanding gourmets.

To make the compote tasty, you need to follow some rules. First of all, it is about the following:

• the drink can be prepared from whole cherry plum or from even halves;
• it is recommended to use only hard fruits, soft ones can become sour during processing;
• tightness and sterility must be strictly observed;
• sugar must be added, based on the acidity of the cherry plum;
• each fruit should not show signs of even slight spoilage.

What is combined with cherry plum in compote?

The most advantageous combinations of cherry plum in compote can be considered the addition of fruits such as pears, oranges, plums, apples and apricots. An equally delicious drink can be prepared by adding zucchini or mint.

What varieties are better to choose?

You can cook compote from absolutely any variety of cherry plum. Depending on the recipe, the drink may contain more, for example, blue fruits. In this case, yellow and red can be added to enhance the taste, but, first of all, it depends on the taste preferences of the person.

Cherry plum preparation

In the process of preparation, each fruit must be carefully examined and those that show signs of damage must be removed. Before starting to lay in a jar, cherry plum is pricked with a toothpick so that it does not burst. Also in the future, this will have a positive effect on the taste of compote.

How to make compote at home

To prepare a delicious compote, today you can use many methods and recipes.

Each of them does not differ in any difficulties that do not allow performing all the necessary actions at home.

Most often, people are interested in the simplest recipes, and only after acquiring the necessary experience they complicate them.

Easy winter recipe

To make a compote with bones, you will need the following:

1. 300 grams of yellow cherry plum.
2. About 2 liters of water (if a 2 liter jar is used, 1.5 liters).
3. 200 grams of sugar.

Each container must be washed well, like all fruits. Next, you can put a bowl of water on the fire and wait until bubbles form. Cherry plum, already placed in jars, is poured with it, and left for about half an hour. Now the same liquid is returned back to the pan and put on fire.

Then you can start laying out sugar in jars. When the water boils, you need to fill the jars with it and leave it again for half an hour. For such purposes, you can use containers with twisting necks. After spinning, the finished compote must be turned over and left in a place where the sun's rays do not reach. After 1 day it is ready to drink.

Without sterilization

Compote can be prepared without a long sterilization process. To begin with, each plum is washed and placed in a jar. After that, you need to put water on the stove and bring it to a boil to pour it into jars. After the jars are closed, they are wrapped in a towel and allowed to cool. This will take about half a day. The next day, the water will need to be drained and the fruits covered with sugar (3 tablespoons per 1 liter).

After the previously drained water boils on the stove, it is poured over the banks to the very top. After the container is closed, again wrapped in a towel and sent to the basement.

Sugarless

To make compote without sugar, you only need the selected cherry plum variety and water. It is advisable to use only the most ripe and sweet fruits. When it comes to sterilization, one liter jars should take at least 12 minutes.

Cherry plum should be put in a colander and kept in boiling water for no more than 5 minutes.

Fill the jars with the same liquid in which the fruits went through the blanching process, after it has been brought to a boil.

When the jars are hermetically sealed, they are sent to a dark place for complete cooling.

Seedless

To prepare such a compote, the halves of the fruit after washing should be poured with boiling water and left for 30-35 minutes. After the liquid is poured into a saucepan, sugar is added and the syrup is boiled. Next, they need to pour the stacked cherry plum into the jars and tightly roll up the lids.

with orange

To successfully close the compote with the addition of oranges, you will need the following:

• 600 grams of fruit;
• cinnamon;
• 2 liters of water;
• 2 oranges (preferably larger);
• 150 grams of sugar;
• 3 star cloves.

To begin with, banks are sent for sterilization. Then you can start washing the cherry plum and oranges with a brush, cutting off the orange zest, because because of it the compote can give off bitterness. The pulp is cut into rings. After the fruits are laid out in containers. Now it's time to pour boiling sugar syrup over them and roll up the lids, which have also been sterilized.

With plum

Such a drink is attractive in that it has a pronounced sweet and sour taste. For such purposes, jars are often not sterilized, they should simply be washed well and put in them with cherry plum and the selected plum variety. So that the taste is not too concentrated, the fruits should not occupy more than 1/3 of the jar. Next, you can pour boiling water and leave the containers for 10 minutes.

After the water is sent to the pan in order to start cooking the syrup with sugar. Its quantity is selected to your taste. After preparing the syrup, it is poured into jars and rolled up well.

With mint

To cook compote with cherry plum and mint, you will need the following:

1. Small cherry plum fruits.
2. 300 grams of sugar.
3. Fresh mint.
4. Water.

Cherry plum is placed in a clean jar, mint is added, poured with boiling water and insisted for 30 minutes. Further, the cooking process is no different from closing the plum compote described above.

with apples

To make such a compote, you need to select only the freshest apples and cut off the peel from them. To put them in a jar, the fruits are cut into slices. Cherry plum can be left with pits only if the drink is drunk within the first year after preparation. When the decision is made, this fruit is placed on top of the apples.

With zucchini

After adding zucchini to cherry plum compote, it will look a bit like pineapple juice. For this, the following ingredients are used:

• 2 liters of water;
• sugar (300 grams);
• yellow cherry plum - 300 grams;
• 900 grams of zucchini.

Vegetables and fruits must be washed well. The first must be peeled and cut into small cubes without a core. When plums and zucchini are placed in jars, they are poured with hot water and left to stand until the temperature drops to 35-45 degrees. The water is then returned to the pot to make an unsweetened syrup. Now you can pour it into the container and tighten the lid.

with apricots

To close such a compote, you will need about 0.9 kilograms of apricot per 3-liter jar. The process of its preparation is as follows:

1. Washing containers with soda.
2. Apricots and plums are washed in cold water and left in a colander.
3. Syrup preparation.
4. Next, you can fill the fruit in jars and pour syrup.
5. Now the jar must be placed in a pot of water on the stove.
6. When it boils, the container should stand for about half an hour.
7. After the bank, you can start rolling.

With pears

To prepare this drink you will need the following:

• 1-2 kilograms of pears;
• mint branch;
• lemon acid;
• 4 tablespoon of sugar;
• 1.5 kilograms of cherry plum.

Before you put the fruit in containers, they must be washed and sterilized. On top, you can put 2 leaves of mint and pour boiling water over a little more than half. After 14-16 minutes, the liquid is drained into a convenient dish for preparing syrup. When it is ready, it is poured into jars and closed with sterilized lids.

Terms and rules for storing compote

If fruits with stones were used for preparation, preservation cannot be stored for more than 1 year. Otherwise, the drink will be poisoned with harmful substances.

Cherry plum, in principle, can be attributed to those fruits that do not withstand long-term storage in any form.