At the height of the summer season, there is an abundance of small plums called cherry plums on the market. It makes excellent preparations. And cherry plum in syrup for the winter turns out to be 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 application this species the preparation will be easy. But if you don’t close the cherry plum, then in the future it will be a shame that you didn’t save at least a small part of it.
In order for the fruits to preserve their appearance During the cooking process, you need to choose dense, not quite ripe plums. The technology involves filling the contents of the jar twice. When it comes into contact with boiling water, as a rule, the cherry plum peel bursts. This is 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 prepare cherry plum with seeds, since it is too small. If you want to seal a large plum in syrup, then you can remove the seeds and make a preparation from halves of the fruit. But they must also be dense. 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 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
Preparation
For quality storage, you need to put the jar in a cellar or pantry. It is important that the room is dark and not hot.
Mar-9-2018
What is cherry plum?
In Western Europe, this variety 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 ranges from sweet to sour, so it is used both in 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 is useful in both fresh and processed forms. IN dietary nutrition Use dried or boiled berries. 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 coughs and sore throats. Lotions made from cherry plum juice are used to heal wounds.
How to prepare cherry plum for the winter:
The most popular recipes for homemade preparations.
Cherry plum compote:
Option 1
For the syrup:
- 1 liter of water
- 700 g sugar
Prick the fruits with a pointed stick in several places and place tightly in jars. Pour hot syrup slightly above the level of the fruit, cover with lids.
After sterilization, seal the jars hermetically, turn them upside down and cool.
Option 2
For the syrup:
- 1 liter of water
- 1 kg sugar
It is better to take cherry plum with a small stone, 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. Place the cherry plums prepared in this way into jars up to their shoulders and pour hot syrup over them.
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:
Cans with a capacity of 0.5 l - 10 minutes,
1 liter jars - 25 minutes.
After sterilization, seal the jars hermetically, turn them upside down and cool at room temperature.
Compote of cherry plum and zucchini:
- cherry plums
- zucchini
For the syrup:
- 1 liter of water
- 200 g sugar
Ripe medium-sized zucchini, peel and cut into 4 parts, remove the core with a spoon, and cut the remaining pulp into 1 cm cubes. Place cherry plums in prepared jars, preferably yellow ones (red spoils the color of zucchini), with zucchini on top. Pour boiling syrup over.
Cover with lids, let stand for a while, then drain the syrup and boil. Pour into jars again and close the lids.
Cherry plum with tomatoes and garlic:
- 1 kg ripe cherry plum
- 250 g red tomatoes
- 250 g garlic
- dill
- sugar
Boil the cherry plum until transparent. Fill jars with fruits, placing firm red tomatoes and cloves between them. fresh garlic and sprigs of dill.
Add salt and sugar to the cherry plum decoction and bring to a boil. Pour the mixture into jars, close the lids and store in a dark, cool place.
Raw cherry plum jam:
- 1 kg cherry plum
- 1 kg sugar
Rinse the cherry plum, pour over boiling water, dry, remove the core, grind with a mixer or pass through a meat grinder. Mix with granulated sugar.
Pack into small sterilized containers 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 main courses. It contains a large number of fruit acids. In this case, add finely chopped dill, parsley or celery to each bottle for flavor.
Cherry plum jam:
- 1 kg cherry plum
- 1.5 kg sugar
- 600 ml water
Blanch the fruits for 5 minutes, pierce them, pour hot syrup (600 g of sugar, 600 ml of water) and leave for 5–8 hours. Then drain the syrup, boil, add half the remaining sugar and 120 ml of water.
Pour over the cherry plum and leave again for 5–8 hours. Then repeat the process a third time and cook until done.
Place the jam into jars and seal with lids.
Cherry plum puree:
It uses sour green fruits at the ripening stage.
Sort out the cherry plum, remove impurities and stems, 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 the hot cherry plum in portions into an enamel colander and wipe with a wooden spoon (only the seeds and skin of the fruit remain in the colander).
Bring the puree to a boil and immediately pour into prepared jars, seal them with corks and leave upside down on a wooden stand until completely cooled.
For aroma, you can put a sprig of basil or pelargonium in each jar.
You can add raspberry juice to the puree if desired.
Cherry plum jam:
- 1 kg cherry plum puree
- 1 kg sugar
Cook the finished puree in a saucepan for 10–15 minutes. Then add sugar in small portions, stirring continuously and cook until tender. Transfer to hot, dry jars and close with lids.
Czech cherry plum jam:
- 1.2 kg cherry plum
- 800 g sugar
- 40 g pectin powder
- 5 g citric acid
Remove the pits from the cherry plum, place it in a saucepan and cook for 5 minutes with a little water.
Place in a cool 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 ready, pour into jars, seal and turn upside down until completely cooled.
Cherry plum jam:
- 1 kg cherry plum
- 3/4 cup water
For the syrup:
- 1.2 kg sugar
- 400 ml water
Boil the peeled fruits for 10–15 minutes in water, then add sugar syrup and cook until tender with constant stirring.
Pour the hot jam into heated jars, close the lids, turn upside down and cool.
Cherry plum jelly:
- 1 liter of cherry plum juice
- 800 g sugar
Pour the juice into the pan, add sugar. Boil the mixture for 10–15 minutes and filter.
After this, boil the mass until the volume is reduced by about 1/3.
Place the finished hot jelly into sterilized jars and seal.
Cherry plum marmalade:
- 1 kg cherry plum puree
- 600 g sugar
Peel the cherry plum and boil for 7-10 minutes with water. Rub through a sieve.
Add to puree when heating a small amount of sugar (per 1 kg of puree - 100 g of sugar).
After boiling for 20 minutes over high heat, add the rest of the sugar and cook until tender.
Pour hot marmalade into pre-sterilized jars and close with lids.
Note to the owner:
Like other stone fruits, fresh cherry plum is unsuitable 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 bags for food products After filling them two-thirds, put them in the refrigerator. When the fruits have cooled, tie the bags tightly and store them in the bottom compartment of the refrigerator.
Cherry plum marshmallow:
- 1 kg cherry plum puree
- 1 kg sugar
Place the puree in a saucepan and place on low heat.
Add sugar in small portions and, stirring continuously, cook the mixture to half the original volume.
Place on a baking sheet parchment paper, lightly lubricate it vegetable oil and place the prepared mixture on it in a 2 cm layer.
Dry the marshmallows in the oven over low heat.
Dried cherry plum:
Prepare the berries for drying in the same way as quince. Dry in the sun or by artificial drying.
Based on the book by I. Mikhailova “Canning. Big book of recipes."
Hello, dear readers! Today we will learn how to prepare cherry plum for the winter. I absolutely adore this fruit in any form. This is not the first time I have used this recipe and I hope you like it. Step-by-step instruction with a photo to help you! Cherry plum in syrup for the winter can become a favorite delicacy for children and adults.
Cherry plum in syrup for the winter: step-by-step recipe with photos
Cherry plum is rich in vitamins, minerals, organic acids and pectin, and has almost no sugars. It is indispensable for losing weight, vitamin deficiency in the body, and maintaining immunity. Removes excess fluid, soothes and relaxes.
Despite obvious benefit, in summer, cherry plum is not as loved as other seasonal berries and fruits. But in winter, this sweet and 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, which does not require special storage conditions.
How to prepare cherry plum for the winter in syrup
To prepare three jars (volume 0.65 liters) of compote you will need 1.1 liters of water, 500 grams of sugar, red and honey cherry plums.
Sort the fruits, remove debris and spoiled berries. Rinse under running water and dry in a colander.
Place both types of cherry plums into carefully washed and sterilized jars using your usual method. Red cherry plum will give a rich color to the syrup, and yellow cherry plum will give a very pleasant aroma.
Boil water in a kettle and carefully, so as not to crack the glass, pour boiling water into the container with cherry plum to the top. Cover with lids and leave to warm for half an hour.
Pour the cooled water into a saucepan/saucepan and add half a kilo of granulated sugar, stir with a spoon until the grains dissolve. Place the sugar solution on the fire and wait until it boils.
Fill the jars up to the neck with boiling syrup, cover with sterile lids and immediately roll up.
Turn the jars over on a towel, check the tightness of the twist, cover with a heavy blanket and leave until completely cool.
The second half of summer is the time when the cherry plum lights up with bright multi-colored lights in many gardens. For many, it is simply a sweet and sour fruit, which is great for banal compotes. But it is from cherry plum that you can prepare amazing, interesting preserves for the winter! Amazing sauces for meat aromatic preparations To delicious desserts, original rolls with vegetables - it would take a long time to list everything, it’s better to arm yourself with several recipes and replenish your shelves with new jars with bright, mouth-watering contents!
Compote “Summer Waltz”: recipe from blue or red cherry plum
Despite the simplicity of the recipe, adding blue or red plums to a jar will give the preserve an unusual, appetizing look, but what about taste qualities Needless to say, it will make an amazing drink and an interesting filling for pies or bagels.
Ingredients:
- 340 g granulated sugar;
- 1 kg 500 g cherry plum (blue or red).
Preparation:
- Only ripe hard fruits are suitable for compote. You can even take slightly unripe ones - this ensures that pests have not had time to infest them.
- Rinse in a colander in cold water.
- Prepare the jars thoroughly with baking soda.
- From this amount of ingredients you will get two jars of compote (1.5 l). Divide the plums into two glass containers and fill with boiling clean water. Cover with lids that have been previously sterilized in boiling water.
- After 10 minutes, drain the liquid into a saucepan and add sugar.
- Pour the boiling syrup into jars, roll up immediately, and leave upside down for air cooling.
Hawthorn jam: simple and original recipes preparations
Compote of yellow cherry plum and zucchini “Pineapple”
An unusual preserve that tastes like pineapples in syrup. The combination of cherry plum and zucchini is possible.
The syrup can also be used to make jelly or marmalade.
Ingredients:
- 930 ml water;
- 260 g sugar;
- 300 g cherry plum (yellow);
- 2 cloves;
- 300 g zucchini.
Preparation:
- Rinse liter jars thoroughly with soda added to water.
- Cut the zucchini, peeled and seeded, into small cubes (approximately 1 by 1 cm).
- Place the zucchini cubes in a jar, trying to leave a small void in the middle. Fill it with ripe yellow cherry plum. Add cloves.
- Boil sweet syrup from water and sugar, pour the cooled liquid into the contents of the jars.
- Sterilize for no more than 20 minutes. Seal and turn over to air cool.
“Tkemali”: an excellent recipe for meat
Exquisite delicate sauce. Goes great with meat and is also great for cooking various dishes. There are many options for preparing this seasoning, but in most, the main ingredient remains cherry plum.
Ingredients:
- 100 ml vegetable oil;
- 30 g hot red pepper;
- 100 g garlic;
- 80 g of greens (parsley, dill, cilantro);
- 40 g salt;
- 220 g sugar;
- 110 ml pomegranate juice;
- 2 kg 230 g cherry plum (any color, perhaps even adding green, slightly unripe).
Preparation:
- Place the thoroughly washed cherry plum, along with the seeds, into a large cooking container and fill it with juice. First cook over high heat, then reduce the flame and cook until the berries are softened. This usually takes about half an hour.
- Rub the slightly cooled mass through a colander (fine) or sieve. Add sugar and salt immediately.
- Put it back on the fire and cook for a quarter of an hour.
- Chop the garlic cloves and washed herbs.
- Place garlic, pepper and herbs into a container with boiling sauce, stir and cook again for a quarter of an hour.
- Expand ready mixture In jars prepared by sterilization, carefully pour a little vegetable oil on top with a spoon (for storage duration) and close with lids.
Be sure to store refrigerated.
Cherry plum with tomatoes: step-by-step recipe
Very unusual and unusual canned snack for lovers of spicy original taste. If you take small tomatoes, yellow varieties, then the contents of the jars will look like yellow olives. There is no need to talk about taste, during festive lunch such deliciousness will evaporate from the table instantly.
Step-by-step recipes for lingonberry jam for the winter
Ingredients (per 1 liter jar):
- 100 g garlic;
- 500 g cherry plum;
- 40 g sugar;
- 130 g tomatoes;
- 30 g dill (with umbrellas);
- 500 ml water;
- 15 g salt (not iodized).
Preparation:
- Take a handful of cherry plum and make syrup from it. First boil in water, strain and combine with sugar and salt.
- Send dill to the bottom of the jar, sprinkle a few pieces of garlic and lay out tomatoes and cherry plums in layers, sprinkling everything with garlic.
- Pour in the boiled liquid and sterilize for a quarter of an hour.
There is no need to wrap it up for cooling.
Pickled
The aromatic preserve is ideal for meat or vegetable dishes. Some housewives add cherry plum from a jar directly during cooking, it turns out very tasty and very unusual. Light sour, spicy pungent taste– a wonderful combination in soup or casserole. You can also add interesting ingredient Add it to a salad or make a dressing based on it, you will get a wonderful new dish.
Ingredients:
- 900 ml water;
- 46 g salt (coarse);
- 70 ml wine vinegar;
- 69 g garlic;
- 4 sprigs of celery and parsley;
- 2 cherry leaves;
- dill umbrella;
- bay leaf;
- cherry plum;
- 5 g black pepper (peas).
Preparation:
- Prepare the cherry plum for preservation by thoroughly washing and separating the tails.
- In a bottle (3 liters) put all the seasonings at the bottom. Fill the jars up to the shoulders with cherry plum.
- Prepare the marinade by boiling the liquid with sugar and salt.
- Pour the boiling mixture into the jars, pour vinegar on top.
- Seal and turn over, wrapping with a blanket.
Asparagus: the favorite dish of kings on your table
"Satsibeli"
For those who are unfamiliar with this beautiful word, it would be useful to know that satsibeli is traditional seasoning Georgians prefer meat, vegetables and even fish. Of course, in our country this delicious sauce changed a little, and also quite often eaten simply with black bread - perfect option a quick and satisfying snack.
Ingredients:
- 50 g sugar;
- 1 kg 200 g cherry plum;
- 20 g salt;
- 5 g red hot pepper;
- 10 g garlic;
- 30 g each of cilantro and dill.
Orange syrup enhances the taste of cherry plum, and citric acid enhances this impression. The syrup will have a flavor similar to citrus candy. Cherry plum is served as a light fruit dessert: Place the berries in wide bowls and pour syrup over them. Add one tablespoon of cognac to each serving. The alcoholic note will give the dish a special charm. In this recipe we will tell you how to prepare cherry plum in syrup for the winter; the seeds of canned cherry plum can be separated without problems, but the pulp is too juicy to serve as a filling for pies. But these fruits go well with cottage cheese dishes: vanilla cheesecakes, casseroles.
Taste Info Sweet preparations
Ingredients
- cherry plum – 800 grams,
- sugar - 400 grams,
- water – 350 grams,
- orange - 1 piece,
- citric acid – 1/4 teaspoon.
How to cook cherry plum in syrup for the winter
You will need a medium-sized yellow cherry plum, which will be quite sweet and ripe. The orange must be so large that 100 milliliters of juice can be “extracted” from it.
The cherry plums are washed, fruits with stains and damage are removed. 
The peculiarity of the recipe is that the fruits are not sterilized, but boiled in syrup. Take a spacious bowl and pour cherry plum into it. The material of the bowl should not provoke burning of the fruit, because there will not be very much liquid.
Pour sugar into a bowl. 
Pouring Orange juice. You can spin the orange halves on a plastic citrus press.
If there is no such device, then the uncut orange is first kept in boiling water for 2 minutes, then cut, and squeezed out the juice by hand. Only the skin will remain from the orange; all the pulp will turn into juice. 
Pour water, add citric acid, place the bowl on slow fire. After boiling, the cherry plum is boiled for 7-10 minutes. The mixture is constantly stirred with a spoon so that all the fruits are immersed in the syrup. The fire is not increased; intense boiling always leads to cracking and boiling of the cherry plum. When heated slowly, the skin on some fruits may burst, but the shape of the cherry plum will be preserved. 
Remove the bowl from the heat and leave the cherry plum for 2 hours.
The fruits are boiled again for 10 minutes on the lowest heat. The hot cherry plum is poured into a sterilized jar and rolled up. 
The cooled preserves are stored in the basement. 
