Cherry plum compote

Cherry plum compote becomes a must-have for the winter if you try it just once. Many housewives love plums for the encouraging sweet and sour taste that it imparts to preparations with other fruits. Freshly sweet or neutral fruits or berries acquire an attractive, rich hue and become appetizing.

Cherry plum compote: secrets and rules of canning

Juicy cherry plum creates entertaining and interesting flavor compositions with other fruits. Sweet and sour drinks, prepared according to all the rules, last a long time and are saturated with a special aroma. Remember some rules:

• cherry plum should be processed within one, or at most two days after collection;
• when preparing fruits, choose only undamaged ones, without cracks or dents;
• for compotes, dense fruits are used in the initial phase of ripening; overripe ones will lose their shape and turn into mush;
• the plums are pricked with a toothpick or a homemade “hedgehog” made from needles so that the skin does not burst, but enriches the workpiece with juice;
• the percentage of sweetness is chosen independently in most cases;
• drinks without sterilization are prepared in large containers, where the heat will remain longer;
• concentrated compotes are diluted with water in winter;
• It is more convenient to sterilize small containers.

Cherry plum compote for the winter according to the classic recipe

The seeds are removed, this will increase the shelf life of the workpiece.

Ingredients and cooking technology

Filling the jar with cherry plum is arbitrary, but not less than one third of the volume. Approximately 0.3-0.4 kg of fruit per container, 0.2 kg of granulated sugar and 2.5 liters of water.

1. The seeds are removed from the sorted and washed fruits and placed in containers.
2. Pour boiling water over twice with an infusion interval of 20-30 minutes.
3. The third time, syrup is boiled from the liquid, poured into containers, rolled up, and wrapped upside down until cooled.

Cherry plum compote without sterilization

Proportions are given for a 3-liter container.

Ingredients and cooking technology

0.5 kg of fruit, 0.3-0.5 kg of sugar, 2.7 liters of water.

1. The prepared fruits are pricked, placed in a steamed container, filled with boiling water and covered with a lid, leaving for 20-30 minutes.
2. Drain the water into the pan, add sugar and brew the syrup.
3. Fill the containers with sweet filling and tighten.

Cherry plum compote for the winter with sterilization

For this version of the drink, it is better to take a container of 1-0.75 liters. It is easier to sterilize.

Ingredients and cooking technology

To taste, add cherry plum to the container and adjust the sweetness at the rate of at least half a glass of sugar for each container.

1. Boil syrup for the planned amount of preparation.
2. The washed and chopped fruits are placed in containers and filled with cooled sweet water.
3. Place in a large saucepan for sterilization. Bring water to 85^O C.
4. Liter containers are kept for 15 minutes, half-liter containers - 10. Tighten immediately.

Red cherry plum compote

The result is a drink rich in color and taste.

Ingredients and cooking technology

For 3-liter bottles, take one-third of the volume of fruit, 2.3-2.6 liters of water and 0.2 kg of sugar.

1. The fruits are washed, pricked, and placed in cylinders.
2. Pour boiling water over and set aside for 15-20 minutes.
3. Decant the liquid, then boil again. Pour over the fruit.
4. The syrup is boiled for the third time, and the container with plums is filled with it.

You can close the fragrant preparation.

Yellow cherry plum compote

Honey-colored compote is easy to prepare.

Ingredients and cooking technology

For 1 kg of plums take 0.5-0.75 kg of granulated sugar. For each 3-liter jar you need 2.3-2.5 liters of water.

1. The plums are washed, pricked and placed in containers.
2. Boil water and pour in fruit, leave for 5 minutes.
3. The drained liquid is put back on the fire, and the fruits are infused again for 5 minutes.
4. The third time, pour the syrup and roll it up.

Combined cherry plum preparations with fruits and berries

Fragrant and tasty drinks are made from plums with the addition of raspberries, pears or peaches.

Cherry plum compote with apples for the winter

For a 3-liter cylinder, prepare 0.3-0.4 kg of cherry plum and apples, 2.3-2.4 liters of water.

1. Apples are peeled and cored, cut into slices, and placed in containers.
2. The pits of the plum are removed.If they are left, then each fruit is pricked.
3. Pour boiling water over the fruit, cover with a lid and leave for 15-20 minutes.
4. The drained water is boiled, granulated sugar is added, the jars are filled with it and sealed.
5. The bottles are turned over, wrapped and left to cool.

Compote of cherry plum and peaches

Add enough fresh ingredients to fill one third of the jar, take approximately 2.3 liters of water, 200 g of sugar.

1. The seeds are removed from the washed fruits.
2. Peaches are cut into slices, plums - into halves, and placed in jars.
3. Pour boiling water over and leave the drink for 20-30 minutes.
4. The drained water is sent back to the fire.
5. The fruits are poured again. After half an hour, strain off the liquid.
6. Boil the syrup and pour in the peaches and plums.
7. Twist, turn over and wrap the drink until it cools.

Cherry plum and raspberry compote

Amber yellow plum and red raspberry will create a beautiful and appetizing drink.

1. For a 3-liter jar take 200 g of fruits and sugar, a pinch of citric acid and 2.5-2.7 liters of water.
2. The washed fruits are placed in a container and poured with boiling water. Cover with lids and leave for 30 minutes.
3. Strain the water, boil it, pour in the plums and raspberries.
4. The third time, sugar and citric acid are added to the liquid and the syrup is boiled.
5. Pour the fruit, roll it up, turn it over and wrap it.

Cherry plum compote in a slow cooker

For a large jar, 400 g of sugar, 1 kg of cherry plum, 2 liters of water, 3 buds of cloves are enough. The drink will be prepared in a slow cooker.

1. Add water to the bowl, add sugar, add plum halves and cloves.
2. Select the “Cooking” mode and turn on the multicooker.
3. 15 minutes after the start of boiling, take out the cloves and fill a sterile jar with compote. Roll up and wrap until cool.

Compote of cherry plum and pears

For a 3-liter container, use 300 g of cherry plum and pears, 200 g of granulated sugar, 2 g of citric acid, and a sprig of mint if desired.

1. The plums are pricked, the pears are peeled and cored and placed in a container with mint.
2. Boil water, fill jars with fruit, and leave for half an hour.
3. Drain the liquid and place it on the stove.
4. Pour in plums and pears and let stand for 30 minutes.
5. Boil the syrup and fill the jars with it.
6. The bottles are rolled up and wrapped upside down.

Compote of cherry plum and cherries for the winter

The list of compote-cocktails based on cherry plum is almost endless, but cherries give the drink a special freshness.

1. All ingredients take 200 g and 2.5 liters of water. The seeds are not removed from the berries.
2. Boil the syrup and pour it over the fruit.
3. The bottles are placed in a large container, heated and boiled for 10 minutes.
4. Roll up, wrap and cool.

Compote for the winter from cherry plum and raspberries with mint

For a 3-liter bottle you need approximately the same amount of fruit and sugar, 200 g each, 2.7 liters of water and 2 sprigs of mint for a rich aroma.

1. Syrup is prepared for the appropriate number of liters.
2. The fruits are washed, the cherry plums are pricked and everything is put in a jar.
3. Pour in syrup and pasteurize for half an hour.
4. They roll it up and wrap it up.

Compote of zucchini and cherry plum

Zucchini under syrup acquires an unexpected, interesting taste.

Pineapple rings

Zucchini, neutral in taste, is imbued with the brightness of cherry plum and becomes subtly similar to a delicious pineapple.

For a 3-liter container of the drink, use 0.9 kg of zucchini, 0.3 kg of yellow cherry plum and granulated sugar, and 2 liters of water.

1. The berries are pricked, the peeled zucchini is cut into thin rings, 1-1.3 cm long, making sure to remove the core with a glass, and place it in a container.
2. Pour boiling water over the fruits twice and leave until cool.
3. Then syrup is made from the drained liquid, the jars are filled, rolled up and wrapped in something warm for a kind of pasteurization.

Cubes

Take 900 g of zucchini, 300 g of yellow berries and granulated sugar, 2 liters of water.

1. The zucchini is peeled and seeded and cut into cubes.
2. The berries are pierced with a needle in several places and everything is placed in a container.
3. The fruits are simmered twice for 30-40 minutes in boiling water.
4. The third time, syrup is boiled from the drained liquid and the containers are filled, but not sealed, but left overnight, wrapped in the compote preparation.
5. In the morning, the liquid is drained and boiled again, filled into bottles and rolled up. Turn over and wrap until cool.

Conclusion

Cherry plum compote will add to the list of dessert dishes and diversify the family table. A drink made without seeds can be stored for more than a year. The prepared version, closed with seeds, must be drunk before next summer.

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