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TOP 18 recipes for preparing cherry plum blanks for the winter

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

The subtleties of harvesting cherry plum for the winter

When preparing any dish from this fruit, it should be borne in mind 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 great sweet jams, compotes, jams or savory sauces.

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

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 cooking depend on this. The basic training rules are the same for each type:

Fruits must be firm and ripe (except for sauce products).
Before starting cooking, it is worth sorting out the fruits, postponing the spoiled, rotten ones.
The remaining amount is washed under running water, left spread out on a large dish or tray until completely dry.
For jams, sauces, it is worth separating the pulp from the seeds. With regard to jam / compote, this rule is not always applied: preparations 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 right variety for a particular recipe. Yellow fruits are suitable for:

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

With the red variety, you can cook the same options, but this variety is also suitable for harvesting sweet jam.

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

How to properly prepare the dishes

For blanks, glass containers prepared according to traditional rules are suitable:

Primary treatment is carried out from visible dirt, dust.
Next, the glass is cleaned with a soda solution, then boiled.
The lids should be checked for leaks, and the cans for chips on the threads, as well as around the entire perimeter.
Before seaming, it is necessary to completely cool and dry the container.
The iron lids are boiled for an additional 2-3 minutes.

This pretreatment method guarantees the highest quality removal of unwanted microorganisms that can subsequently damage the product. That is why you should not neglect this action in the process of harvesting for the winter.

What can you cook from cherry plum at home?

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

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

Ketchup

One of the most unusual blanks that can be made from such a plum is ketchup. Experienced housewives note that even with the same proportions, a sauce with a new unusual taste is obtained every winter. To prepare it you will need:

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

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We separate the cherry plum from the seeds and cook for a short time until it softens. Grind the resulting product in a blender until puree, adding spices. Stir constantly with a wooden spoon, cook the mass for about 15 minutes. Crushed garlic, tomatoes are also added 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 tried this delicacy at least once. This quality also allows food to be prepared without added sugar. To do this, wash the fruits, then pour boiling water over them, cook under a lid over high heat for about 10 minutes. Crush the berries in a colander, leaving only the skin and bones on it. Bring the resulting puree to a boil, pour into jars, leave until it cools.

Tkemali sauce

Excellent preservation for meat and kharcho soup.

We take:

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

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

Wine

There is nothing better than a glass of cherry plum wine with dinner for an appetite. So the idea of stocking up on a few bottles for the winter is a great alternative to a grape drink.

Products:

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

Any sort of cherry plum will do. All fruits must be thoroughly but gently kneaded. You should get mashed potatoes, but the bones remain intact so that the drink does not taste 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, send to infuse. Do not forget to stir the liquid 2-3 times a day, returning the floating bones and peel to the bottom. At the moment when foam appears on the surface (usually after 2-3 days), drain the liquid, pour it into bottles, filling them only 3/4 of the permissible 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 on for 4 days. Add another third of the sugar. After 6 days, add the remaining sugar again. The time of fermentation of wine until readiness will be from 20 to 50 days.

Quick compote

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

It is necessary to prepare:

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

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

Adjika

Excellent preservation for meat.

Products:

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

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

Confiture

Products:

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

Get the seeds from the berries. Separate the flesh from the skin. Make sugar syrup and bring to a boil. Throw cherry plum there, boil a little.

Jam

We take:

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

Boil cherry plum, grind through a sieve, separating it from the seeds and skin. Boil the puree to a jam, add sugar during cooking. Cook the mass for 10 minutes, stirring regularly.

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Jam

A great addition to sandwiches and desserts. For him you will need:

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

Separate bones, skin from cherry plum. Add sugar, boil the mass until jam.

Cherry plum in its own juice

Products:

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

The fruits, peeled and peeled, are laid out in a prepared container, filled with boiled juice. Place with the neck down on a wooden surface until cooled.

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 the gelatin (about 100 ml), turn the rest into puree using a sieve. We dilute the gelatin in the syrup remaining in the saucepan. Cherry plum, boil sugar for 10 minutes, remove the foam. Pour gelatin into this mass, filter through a fine sieve, getting rid of lumps. Pour the future marmalade onto oiled parchment into a deep container until it cools completely. Then put it 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 of cherry plum;
300 g granulated sugar;
3 liters of water;
1 pack of citric acid.

Cherry plum and citric acid are placed in a pre-prepared container. This is followed by ⅓ jars pour boiling water. After 3 minutes, add the remaining water and leave to infuse for 15 minutes. Boil the resulting cherry plum liquid with sugar and pour back into the jars. Roll up the compote, turn the container until it cools completely.

Pickling cherry plum

It is necessary 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, fill in the rest of the recipe components and pour boiling water to the top. The cans can now be rolled up.

Paste

Products:

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

Grease a baking sheet with butter. The cherry plum fruits, previously peeled and pitted, must be mashed and mixed with honey. Put the mass in a baking sheet on parchment and dry for 2-4 days until completely solidified.

Dried cherry plum

It is necessary to dry the fruit with a bone, since the halves dry out to the point that only the skin remains. The process takes place naturally in the sun.

Bring the product home at night.

How to freeze fruit?

Whole fruit is easiest to freeze and will retain the most beneficial properties as it is. To do this, they must be thoroughly washed and dried. Then spread over a large platter and place in the freezer for a couple of hours. Then the berries are carefully folded into bags and left in the freezer for a long period.

Canned cherry plum with tomatoes and garlic

Cooking:

4 kg of cherry plum;
2 kg of tomatoes;
0.5 kg of 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, in jars. We use salt and sugar to prepare a special filling. We boil water with sugar and salt, pour it into jars. After a while, pour the liquid back into the pan, boil and pour it back into the container. We roll up the conservation and turn it upside down until it cools completely.

Cherry plum

Products:

3 kg of 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 so that it does not burst. 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.