Cherry plum compote

Cherry plum compote becomes an obligatory preparation for the winter if it is tried only once. Plums are loved by many housewives for their reassuring sweet and sour taste, which she conveys to blanks with other fruits. Freshly sweet or neutral fruits or berries acquire an attractive, rich hue and become appetizing.

Cherry plum compote: secrets and canning rules

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

• cherry plum should be processed within one, in extreme cases, two days after collection;
• when preparing fruits, choose only intact ones, without cracks and dents;
• for compotes, dense fruits are used in the initial phase of ripening, overripe ones will lose their shape and turn into gruel;
• plums are pricked with a toothpick or a homemade “hedgehog” made of 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 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 bones 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. Bones are removed from the sorted and washed fruits, put in a container.
2. Pour boiling water twice with an interval of infusion of 20-30 minutes.
3. The third time, syrup is boiled from the liquid, poured into containers, rolled up, wrapped upside down until cool.

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, put in a steamed container, filled with boiling water and covered with a lid, setting aside for 20-30 minutes.
2. Drain the water into the pan, pour sugar, brew the syrup.
3. Fill the containers with sweet filling, twist.

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, cherry plum is put into the balloon and the sweetness is adjusted at the rate of at least half a glass of sugar for each container.

1. Syrup is brewed for the planned amount of workpiece.
2. Washed and chopped fruits are laid out in a container and poured with cooled sweet water.
3. Put in a large pot for sterilization. Bring water up to 85^о C.
4. Liter containers withstand 15 minutes, half-liter – 10. Immediately twist.

Red plum compote

 It turns out a drink rich in color and taste.

Ingredients and cooking technology

For 3-liter bottles, fruits are taken for one third of the volume, 2,3-2,6 liters of water and 0,2 kg of sugar.

1. Fruits are washed, pricked, put in cylinders.
2. Pour boiling water, set aside for 15-20 minutes.
3. Decant the liquid, then boil again. Pour fruit.
4. The third time they boil the syrup, fill it with a container with plums.

You can close the fragrant blank.

Compote from yellow cherry plum 

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. Water for each 3-liter jar needs 2,3-2,5 liters.

1. Plums are washed, pricked and laid out in a container.
2. Boil water and pour fruit, insist for 5 minutes.
3. The drained liquid is put on fire again, the fruits are insisted again for 5 minutes.
4. For the third time, syrup is poured and rolled up.

Combined blanks of cherry plum with fruits and berries

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

Cherry plum compote with apples for the winter

For a 3-liter cylinder, 0,3-0,4 kg of cherry plum and apples, 2,3-2,4 liters of water are prepared.

1. Apples are peeled and core, cut into slices, placed in containers.
2. Plums are pitted. If they are left, then each fruit is pricked.
3. Fruits are poured with boiling water, covered with a lid and infused for 15-20 minutes.
4. The drained water is boiled, adding granulated sugar, jars are filled with it and clogged.
5. The bottles are turned over, wrapped and left to cool.

Compote of cherry plum and peaches

Fresh ingredients are put so much that they take up one third of the jar, take approximately 2,3 liters of water, 200 g of sugar.

1. The pits are removed from the washed fruits.
2. Peaches are cut into slices, plums – halves, stacked in jars.
3. Pour boiling water, insist preparation for a drink for 20-30 minutes.
4. The drained water is again sent to the fire.
5. The fruits are pouring again. After half an hour, strain the liquid.
6. Syrup is boiled and peaches and plums are poured.
7. Twist, turn over and wrap the drink until it cools.

Cherry plum and raspberry compote

Amber yellow plum and red raspberry make for 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. Washed fruits are placed in a container, poured with boiling water. Cover with lids, insist 30 minutes.
3. Strain water, boil, pour plums and raspberries.
4. The third time sugar and citric acid are added to the liquid, syrup is boiled.
5. Fruits are poured, rolled up, turned over and wrapped.

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 cloves are enough. The drink will be prepared in a slow cooker.

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

Compote of cherry plum and pears

For a container of 3 liters, 300 g of cherry plum and pears, 200 g of granulated sugar, 2 g of citric acid, a sprig of mint, if desired, will be used.

1. Plums are pricked, pears are peeled, core and placed in a container with mint.
2. Boil water, fill jars with fruit, insist for half an hour.
3. Drain the liquid, put on the stove.
4. Pour plums and pears, let stand for 30 minutes.
5. Syrup is boiled and jars filled with it.
6. The bottles are rolled up and wrapped upside down.

Cherry plum compote with cherries for the winter

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

1. The ingredients all take 200 g and 2,5 liters of water. The pits are not removed from the berries.
2. Syrup is boiled and fruit is poured over it.
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 of cherry plum and raspberries with mint

For a 3-liter bottle, you need approximately the same amount of fruits 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. Fruits are washed, cherry plums are pricked and everything is put in a jar.
3. Pour in syrup, pasteurize for half an hour.
4. Roll up and wrap.

Zucchini and cherry plum compote

Zucchini under syrup acquire an unexpected interesting taste.

Rings under “pineapples”

Zucchini, neutral in taste, are saturated with the brightness of cherry plum and become subtly similar to a delicious pineapple.

For a 3-liter capacity of the drink, 0,9 kg of zucchini, 0,3 kg of yellow cherry plum and granulated sugar, 2 liters of water are consumed.

1. The berries are pricked, peeled zucchini is cut into thin rings, 1-1,3 cm each, be sure to remove the core with a glass, and place in a balloon.
2. Twice the fruits are poured with boiling water, insist until cool.
3. Then syrup is made from the drained liquid, 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. Zucchini is cleaned from the skin and seed pulp, cut into cubes.
2. The berries are pierced with a needle in several places and everything is placed in a container.
3. Twice the fruits are simmered for 30-40 minutes in boiling water.
4. For the third time, syrup is boiled from the drained liquid and the containers are filled, but they are not clogged, but left overnight, wrapping the preparation for compote.
5. In the morning, the liquid is drained and boiled again, bottles are poured and rolled up. Turn over, wrap until cool.

Conclusion

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