Delicious preparations for the winter from cherry plumTherefore, it is necessary to enjoy such an unusual and pleasant taste not only in summer, but also to prepare a compish of cherry plum for the winter. The resulting set of vitamins will support your body throughout the cold time. One glass is enough every morning to feel refreshed and purposeful all day.
Why cherry plum is useful?
Cherry-plum fruit does not contain a lot of sugars, but contains enough citric, ascorbic and malic acid, vitamins A, B, E, PP, pectin, magnesium, phosphorus, iron, sodium, potassium, calcium. These vitamins improve the condition of the skin, slowing down the aging process, and also prevent negative external factors from affecting the body.
With freshly picked cherry plum they treat vitamin deficiency, stomach, stimulate bowel activity. Juice and cherry plums, preserved for the winter, are used for colds, because it qualitatively removes radionuclides from the body. Due to potassium in the fetus, arrhythmia can be prevented and the heart muscle can be strengthened. The relaxing and soothing components of the cherry plum help restore the nervous system.
Even the bones of this tasty fruit have a positive effect. Cherry plum is processed into oil for cosmetics, for example, soap. And the shell is used as the basis of activated carbon.
Read also: How to plant and care for cherry plum in central Russia
How to close a compote of cherry plum?
All the above listed, beneficially affecting substances on the body, just need to be preserved for the winter. After all, the ripening season of the fruit in question begins in June, sometimes even in August. And so you want to taste the fragrant sour-sweet taste in winter. To close the cherry plum compote at home, it must be cooked or boiled water several times. After this treatment with hot temperature, you immediately need to roll in jars. This is a simple recipe for cherry plums for the winter.
To prepare such a drink, from kitchen utensils, you will need only a saucepan in which syrup or cherry plum will be cooked. Before starting to wash the jars with soda. If there is no soda, then mustard must replace its properties. You can not use the typical detergents, poorly washed containers with their remnants, can turn conservation into a poison. Then, necessarily, sterilized jars and lids in order to avoid disrupting the provisions during storage. Such a procedure is necessary to neutralize microorganisms on the walls of glass containers and lids. The disruption of canned cans may also cause an insufficiently tight fit of the lid to the neck.
Always turn the jar over after rolling, checking that the liquid does not flow out through possible under-closed holes.
There are several other options for cooking compote. For example, instead of the usual pan, a slow cooker comes to the rescue. But canning compote from this type of plums is so simple and easy that you shouldn’t get any additional kitchen appliances, and then suffer with cleaning them if you can do with one pan.
Read also: Secrets of cooking delicious gooseberry jelly with oranges
How to cook cherry plums compote?
This recipe provides for cooking compote and its subsequent use without long-term storage. In the winter, in sealed jars, cooked cherry plum can also be saved.
Cooking process - 30 minutes:
- Cherry plum washed, divided into two parts, remove the bone.
- Type in a 3-liter saucepan with cold tap water and place the prepared fruit in it.
- Pour 5 tablespoons of sugar and boil the ingredients. Cook for 20 minutes.
- Turn off the heat and allow the products to infuse. Strain the compote through a sieve. Boiled cherry plum is not necessary to throw away, it is ready to eat or to add it to other dishes.
- Bon appetit!
Cherry plum compote for the winter without sterilization
Canning process - 20 minutes:
- Prepare 2 kg of cherry plum: wash and spread equally into clean three 3-liter jars.
- Pour into a can of each 150 g glass of sugar and a pinch of citric acid.
- Boil 6 liters of water and pour over its contents. The same hour, roll up the lid, turn it over and wrap it in a warm one.
- After a day, put the jars in the normal position.
- Compote of yellow cherry plum is ready.
In a three-liter jar is placed to the top 2.4 kg of average size plum.
Cherry plum compote for winter with sterilization
Before canning, the collected fruits are washed and dried. Stone is not removed.
Sterilize glass containers for food.
Put cherry plum on 1/3 of a can, while pinning each separately into a fork. This procedure is necessary for greater saturation of compote with cherry plum juice.
Read also: Recipes compote grapes for the winter for every taste
Prepare cold water, which add sugar to taste and pour a mixture of jars. Or add sugar directly to the jar and pour water with a jar of ingredients.
Banks are put in a pot of water, and the compote sterilization process begins. Its duration depends on the size of the cans.
At the end of sterilization, take out provisions, twist the lids and set aside to cool. Cherry plum compote for the winter with a bone is ready for use.
Sterilization of cans, with contents, is as follows: 10 minutes are spent on processing 0.5 liter jars, 15 minutes are spent on liter containers and so on.
Red plum compote
- Fill half of sterilized jars with washed cherry plums.
- Boil the water and pour it into the jar, close the nylon cover. Leave for 12 hours to saturate the fruit with water.
- After complete cooling of the cans, pour the water into the pan, add sugar to taste and boil the solution.
- Fill the can with the obtained syrup again and cork it tightly for the winter. Cherry compote ready.
Cherry plum compote for the winter can be cooked not only in its pure form. You can add other gifts of nature to the drink, for example, an apple, a pumpkin, berries. Also, this type of plum is popular not only as an ingredient in compote. From it you can make jam, jam, tkemali, jellies, marmalade, adjika and a lot of delicious.
Fast billets and a warm winter!
Delicious preparations for the winter from the cherry plum - video