TOP 18 recipes for preparing cherry plum preparations for the winter

Cherry plum is a very prolific tree. Its fruits help lower blood pressure, strengthen the heart muscle, and improve digestive processes. The product is also useful for children to accelerate growth, pregnant women, and nursing mothers. It is not necessary to eat them fresh in the summer; you can use cherry plum preparations for the winter. There are many options for preparing them. We suggest you study and then cook some of them.

Subtleties of harvesting cherry plum for the winter

When preparing any dish from this fruit, it is worth considering that it is unusually hard when unripe. This factor makes the cooking process quite lengthy. Sometimes you have to boil the mass several times. However, the result is excellent sweet preserves, compotes, jams or savory sauces.

It is also important that the fruits are ripe, regardless of the recipe or variety chosen. Unripe berries can impart an off-taste to the preparations..

Selection and preparation of the main ingredient

For different dishes you will need to choose a yellow or red berry. The taste of the dish and the success of its preparation depend on this. The basic rules of preparation are the same for each type:

1. The fruits must be strong and ripe (with the exception of products for sauce).
2. Before starting cooking, you should sort out the fruits and set aside any spoiled or rotten ones.
3. The remaining amount is washed under running water and left laid out on a large dish or tray until completely dry.
4. For jams and sauces, it is worth separating the pulp from the seeds. Regarding jam/compote, this rule does not always apply: preparations made from fruits with seeds are much better stored. This nuance remains at the discretion of the hostess.

Before you start cooking, you should decide on the appropriate variety for a specific recipe. Yellow fruits are suitable for:

• jam;
• compote;
• sauce with tomatoes;
• oriental recipes (for example, tkemali);
• drying;
• frosts for the winter.

You can prepare the same options with the red variety, but this variety is also suitable for making sweet jam.

The main difference from the yellow berry is the sourish notes in taste, which adds a special flavor to dishes.

How to properly prepare dishes

Glass containers prepared according to traditional rules are suitable for blanks:

1. Primary treatment is carried out to remove visible dirt and dust.
2. Next, the glass is cleaned using a soda solution, then boiled.
3. Lids should be checked for leaks, and jars should be checked for chips on the threads, as well as around the entire perimeter.
4. Before rolling, it is necessary to completely cool and dry the container.
5. Iron lids are boiled for an additional 2-3 minutes.

This pre-treatment method guarantees the highest quality removal of unwanted microorganisms, which can subsequently cause product spoilage. That is why you should not neglect this action in the process of preparing for the winter.

What can you make from cherry plum at home?

Dishes from these berries have been prepared for a long time, so housewives have accumulated a large number of different recipes for compotes, jams, and even sauces.

The product is played in combination with other ingredients that give it certain properties.

Ketchup

One of the most unusual preparations that can be made from such plums is ketchup. Experienced housewives note that even if the same proportions are observed, every winter the result is a sauce with a new unusual taste. To prepare it you will need:

• 3 kg of ripe red cherry plum;
• 1 pack of khmeli-suneli;
• 2 tsp. coriander;
• 2 tbsp. l. crushed tomatoes or tomato paste;
• 2 heads of garlic;
• salt, sugar, various peppers (red, black) to taste.

Separate the cherry plum from the seeds and cook for a short time until it softens. Grind the resulting product in a blender to a puree, adding spices. Stirring constantly with a wooden spoon, cook the mixture for about 15 minutes. Add crushed garlic and tomatoes to ketchup. Next, cook for 10 minutes until the desired consistency is obtained.

Sugar free jam

Cherry plum is such a sweet berry that it is simply impossible not to close a couple of jars of jam for the winter if you have ever tried this delicacy. This quality also allows you to prepare dishes without adding sugar. To do this, you need to wash the fruits, then pour boiling water over them and cook under the lid over high heat for about 10 minutes. Crush the berries in a colander, leaving only the skin and seeds on it. Bring the resulting puree to a boil, pour into jars, and leave until it cools.

Tkemali sauce

Excellent preservation for meat and kharcho soup.

We take:

• 1 kg cherry plum;
• 1 head of garlic;
• spices (Imereti saffron, coriander);
• salt, sugar to taste (there should be a little more sugar);
• greens (you can also use mint);
• hot peppers.

Cook the fruits for 15-20 minutes, stirring constantly. Make a puree, remove the seeds. Add chopped garlic with spices and herbs. Grind everything again. Bring the mixture to a boil, simmer over low heat for 10 minutes. Pour into jars and place in the refrigerator after cooling.

Wine

There is nothing better than a glass of cherry plum wine with dinner for your appetite. Therefore, the idea of ​​storing several bottles for the winter is an excellent alternative to a grape drink.

Products:

• 3 kg cherry plum;
• 4 liters of water;
• sugar to taste (depending on the preferences of connoisseurs).

Any variety of cherry plum will do.All fruits must be thoroughly but gently mashed. The result should be puree, but the seeds should remain intact so that the drink does not become bitter. Pour in water. The temperature in the room where the wine will ferment should vary from +18 to +28 degrees. Place the puree in a bottle, cover its neck with gauze, and let it steep. Do not forget to stir the liquid 2-3 times a day, returning the floating seeds and peel to the bottom. At the moment when foam appears on the surface (usually after 2-3 days), strain the liquid and pour it into bottles, filling them only 3/4 of the allowable volume. At this stage, add 100 g of sugar per liter of drink.

Create a homemade water seal. Many people use a rubber glove for this purpose, piercing it with a needle. Leave for 4 days. Add another third of the sugar. After 6 days, add the remaining sugar again. The fermentation time of the wine until it is ready will be from 20 to 50 days.

Quick compote

This compote can be made every season without wasting much time and effort.

You need to prepare:

• 1 kg of ripe cherry plum;
• 9 liters of water;
• 2 cups sugar;
• a pinch of citric acid.

Place washed fruits, a glass of sugar, and acid into 3 prepared 3-liter jars. Pour boiling water over and close immediately. Place the lid down and wrap it up.

Adjika

Excellent preservation for meat.

Products:

• 2 kg cherry plum;
• 1 head of garlic;
• coriander;
• salt, sugar to taste (there should be a little more sugar);
• greenery;
• hot peppers.

Cook the cherry plum for 15-20 minutes, stirring constantly. Make a puree, remove the seeds. Add chopped garlic with spices, herbs, and seeded pepper. Grind everything again. Bring the mixture to a boil, simmer over low heat for 10 minutes. Pour into jars and place in the refrigerator after cooling.

Confiture

Products:

• 1 kg cherry plum;
• 1 kg sugar;
• 1 glass of water.

Remove the seeds from the berries. Separate the pulp from the skin. Make syrup from sugar, bring it to a boil. Throw the cherry plum in there and cook for a bit.

Jam

We take:

• 1 kg yellow cherry plum;
• glass of water;
• 700 g sugar.

Boil the cherry plum, grind through a sieve, separating it from the seeds and skin. Boil the puree until it becomes jam; add sugar while cooking. Cook the mixture for 10 minutes, stirring regularly.

Jam

An excellent addition to sandwiches and desserts. For it you will need:

• cherry plum;
• sugar (in proportions 1:1).

Separate the seeds and skin from the cherry plum. Add sugar, boil the mixture until it becomes jam.

Cherry plum in its own juice

Products:

• 1 kg of ripe cherry plum;
• 1 kg of cherry plum juice.

The fruits, peeled and pitted, are laid out in prepared containers and poured with boiled juice. Place neck down on a wooden surface until cool.

Marmalade

Cooking:

• 1 kg of ripe red cherry plum;
• 70 g gelatin;
• sugar to taste.

Cook the fruits in a saucepan until the seeds begin to separate. We leave a little water for gelatin (about 100 ml), and turn the rest into puree using a sieve. Dissolve the gelatin in the syrup remaining in the pan. Cook the cherry plum and sugar at a boil for 10 minutes, remove the foam. Pour gelatin into this mass, strain through a fine sieve, getting rid of lumps. Pour the future marmalade onto oiled parchment into a deep container until it cools completely. Then place in the refrigerator for 10 hours. Cut the finished product into pieces and roll in sugar. The treat can be stored in the refrigerator for 10 days.

Compote

We will need:

• 0.5 kg cherry plum;
• 300 g granulated sugar;
• 3 liters of water;
• 1 pack of citric acid.

Cherry plum and citric acid are placed in a prepared container.Next, fill ⅓ of the jar with boiling water. After 3 minutes, add the remaining water and leave to steep for 15 minutes. Boil the resulting cherry plum liquid with sugar and pour it back into the jars. Roll up the compote and turn the container over until it cools completely.

Pickling cherry plum

You need to prepare:

• 1 kg of cherry plum of any color;
• 2 tsp. vinegar;
• 6 cloves of garlic;
• a few basil leaves (you can also add celery);
• sugar and salt to taste.

Celery and basil, as well as garlic, are placed on the bottom. Pre-blanched (10 seconds in boiling water) fruits are placed on top. Next, add the remaining ingredients of the recipe and fill it to the top with boiling water. Now the cans can be rolled up.

Paste

Products:

• 1 kg cherry plum;
• 200-250 g of liquid honey.

Grease a baking tray with butter. Preliminarily peeled and pitted cherry plum fruits must be pureed and mixed with honey. Place the mixture on a baking sheet on parchment and dry for 2-4 days until completely hardened.

Dried cherry plum

It is necessary to dry the fruit with the pit, since the halves dry out to the point that only the skin remains. The process occurs naturally in the sun.

The product must be brought home at night.

How to freeze fruit?

It is easiest to freeze whole fruits, and in this form they will retain the most beneficial properties. To do this, they must be thoroughly washed and dried. Then place on a large platter and place in the freezer for a couple of hours. Then the berries are carefully placed in bags and left in the freezer for a long period.

Canned cherry plum with tomatoes and garlic

Cooking:

• 4 kg cherry plum;
• 2 kg of tomatoes;
• 0.5 kg garlic;
• a bunch of fresh dill;
• salt and granulated sugar to taste.

Finely chop the garlic and put all the ingredients, except sugar and salt, into jars. We use salt and sugar to prepare a special filling. Boil water with sugar and salt, pour it into jars. After a while, pour the liquid back into the pan, boil and pour it into the container again. Roll up the canned food and turn it upside down until it cools completely.

Pickled cherry plum

Products:

• 3 kg cherry plum;
• 0.4 liters of vinegar (6-9%);
• 3 liters of water;
• 700 g sugar;
• 1-2 tbsp. l. salt;
• spices (you can use cloves, cinnamon, different types of pepper).

Each berry must be pierced to prevent it from bursting. Pour the washed fruits with vinegar and cover with spices. Boil water with sugar and salt. Pour boiling water over the jars, close with plastic lids and turn over.