Cooking cherry plum compote for the winter
Cherry plum, being a variety of plums, is similar in shape to it, but the taste and color is somewhat different. Therefore, such an unusual and pleasant taste should be enjoyed not only in summer, but also to prepare cherry plum compote for the winter. The resulting set of vitamins will support your body throughout the cold season. One glass every morning is enough to feel vigorous and purposeful all day.
Why is cherry plum useful?
The cherry plum tree does not contain a lot of sugars, but it contains a sufficient amount of citric, ascorbic and malic acid, vitamins A, B, E, PP, pectin, magnesium, phosphorus, iron, sodium, potassium, calcium. The listed vitamins improve the condition of the skin, slowing down the aging process, and also prevent the influence of negative external factors on the body.
Freshly plucked cherry plum treat avitaminosis, stomach, stimulate intestinal activity. Cherry plum juice and compote, preserved for the winter, are used for colds, because it qualitatively removes radionuclides from the body. Thanks to the potassium in the fetus, arrhythmias can be prevented and the heart muscle strengthened. The relaxing and soothing ingredients in cherry plum help restore the nervous system.
Even the bones of this delicious fruit have a positive effect. The cherry plum core is processed into oil for cosmetics, such as soap. And the shell is used as the basis of activated carbon.
How to close cherry plum compote?
To prepare such a drink, from kitchen utensils, you only need a saucepan in which syrup or cherry plum will be cooked. Before starting work, wash the jars with soda. If there is no soda, then mustard can replace its properties. You cannot use typical detergents, poorly washed containers with their residues can turn preservation into poison. Then, necessarily, the jars and lids are sterilized in order to avoid the breakdown of the provisions during storage. This procedure is necessary to neutralize microorganisms on the walls of glass containers and lids. Failure of canned cans can also lead to an insufficient tight fit of the lid to the neck.
After rolling, always turn the jar over, checking if liquid leaks out through possible under-closed openings.
There are several more options for cooking compote. For example, instead of an ordinary saucepan, a multicooker comes to the rescue. But canning compote from this type of plum is so simple and easy that you shouldn't take out any additional kitchen appliances, and then suffer with their cleaning, if you can do with one pan.
How to cook cherry plum compote?
This recipe provides for boiling compote and its subsequent use without long-term storage. For the winter, in sealed jars, boiled cherry plum can also be stored.
Cooking process - 30 minutes:
- Wash the cherry plum, divide it into two parts, remove the pit.
- Collect in a 3-liter saucepan with cold tap water and place the prepared fruits in it.
- Add 5 tablespoons of sugar and boil the ingredients. Cook for 20 minutes.
- Turn off heat and let the food stand. Strain the resulting compote through a sieve. The boiled cherry plum does not have to be thrown away, it is ready to be consumed or to be added to other dishes.
- Enjoy your meal!
Cherry plum compote for the winter without sterilization
Canning process - 20 minutes:
- Prepare 2 kg of cherry plum: wash and put equally in three clean 3-liter jars.
- Pour a 150-gram glass of sugar and a pinch of citric acid into each jar.
- Boil 6 liters of water and pour the contents of the containers. Roll up the lid immediately, turn over and wrap in warm.
- After a day, put the jars in their normal position.
- Yellow cherry plum compote is ready.
In a three-liter jar, 2.4 kg of medium-sized cherry plum is placed to the top.
Cherry plum compote for the winter with sterilization
Before canning, the collected fruits are washed and dried. The bone is not removed.
Sterilize glass food containers.
Put the cherry plum on 1/3 of the can, while each separately prick on a fork. This procedure is necessary for more saturation of the compote with cherry plum juice.
Prepare cold water, add sugar to taste and fill the jars with the mixture. Or add sugar directly to the jar and pour water over the jar of ingredients.
The jars are placed 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, the provisions are taken out, tightened with lids and set aside until they cool. Cherry plum compote for the winter with a bone is ready to eat.
Sterilization of cans with contents is as follows: 10 minutes is spent on processing 0.5 liter cans, 15 minutes is spent on liter containers, and so on.
Red cherry plum compote
Canning process:
- Fill half of the sterilized jar with washed cherry plum.
- Boil water and pour it into a jar, close with a nylon lid. Leave on for 12 hours to saturate the fruit with water.
- After the cans have cooled completely, drain the water into a saucepan, add sugar to taste and boil the solution.
- We again fill the jar with the resulting syrup and seal it with lids for the winter. The cherry plum compote is ready.
Cherry plum compote for the winter can be cooked not only in its pure form. Other gifts of nature can be added to the drink, for example, Apple, pumpkin, berries. Also, this type of plum is popular not only as an ingredient in compote. You can make jam, jam, tkemali, jelly, marmalade, adjika and a lot of tasty things from it.
Quick preparations and a warm winter!