Cherry plum compote for winter

Cherry plum compote for winter

In winter, compotes are in great demand, therefore, in addition to jam, the housewives always roll up compote jars in addition to jam. Typically, the raw material for compote are those berries and fruits that are available - on the market or on the plot.

Cherry plum can not be found everywhere. The tree is heat-loving, therefore it grows in places with a temperate and warm climate. But on the other hand, it bears fruit well, and the hostesses, having bought cherry plum on the market or having harvested from a tree, always boil jam from it or make compote.

Cherry plum compote: cooking details

  • For the compote, use only ripe berries and fruits with no signs of spoilage. And since cherry plum does not tolerate long-term storage, it is processed for compote that day (as a last resort, the next), when the harvest was harvested.
  • For this type of canning, only strong fruits are selected, otherwise in the process of heat treatment the soft cherry plum will grow and the compote will turn out dull and inconspicuous.
  • Compote is prepared both from whole cherry plum, and from divided into halves (without stones).
  • Mistresses, studying recipes for plums from cherry plum, notice a large discrepancy in the amount of sugar per 1 liter of water. In one recipe 700 g of sugar is indicated, and in the other - only 250 g. In fact, both the recipes are true. It all depends on the acidity of the fruit, as well as on taste preferences.
  • Cherry plum compote for the winter is prepared both with sterilization and without it. In the second case, cherry plum is first poured with boiling water, kept in it for some time, then poured with syrup and immediately rolled up. The subsequent wrapping of sealed cans in a warm blanket replaces pasteurization.
  • In order to keep the compote longer warm, two-liter or three-liter jars are used in recipes without sterilization. In cases where the compote is sterilized, cherry plum is packaged in liter or half liter jars. In such a container, heat treatment is much more convenient.
  • The main conditions for high-quality compote are sterility of the container, cleanliness of fruits and equipment, strict tightness.

Cherry plum compote with ossicles for the winter without sterilization: the first recipe

Ingredients (for 1 three-liter jar):

  • cherry plum - 500 g;
  • sugar - 350-400 g;
  • water - about 2, 7 liters.

Preparation Method

  • Prepare the compote jars in advance. To do this, wash them thoroughly with soda, rinse with clean water. Then place the jar neck down on the kettle without a lid and warm it over the steam for 10-15 minutes. Put upside down on a towel. Wash the lids too, put in a saucepan with water and boil.
  • Ripe dense fruits of cherry plum free from stalks, wash well in plenty of water. Pin in a few places with a toothpick or pin. This must be done to ensure that the skin on the fruit does not burst during boiling water.
  • Fold the cherry plum in the jar. Fill with boiling water. Cover with a lid and leave for 20-25 minutes.
  • When the water in the jar has almost cooled down, replace the tin lid with nylon with holes. Drain the water through the holes in the pan. Put the sugar. Put on the fire and boil until the sugar is completely dissolved.
  • Pour the cherry plum again with hot syrup to the top of the jar. Immediately seal hermetically. Turn the jar upside down, wrap a blanket. Leave to cool.

Cherry plum compote with stones for the winter without sterilization: the second recipe

Ingredients (for 1 three-liter jar):

  • plum - 700 g;
  • sugar - 350 g;
  • water - about 2, 5 l.

Preparation Method

  • Free the ripe fruits of the cherry plum from the stalks. Wash well in cold water.
  • Prepare sterile three-liter jars, processing them convenient for you. Fold in them plum.
  • Pour boiling water to the top. Cover with sterile caps and leave for 30 minutes.
  • When the cherry plum warms up well and the water is almost cold, drain the water through the lid with the holes in the pan. Put the dishes on the fire and bring to a boil.
  • Add sugar to each jar. Fill with boiling water. Banks immediately hermetically seal.
  • Turn the cans with the compote upside down, wrap a blanket. In this position, cool.

Cherry-plum compote for the winter with sterilization

Ingredients:

  • plum - 2 kg;
  • sugar - 600 g;
  • water - 1 l.

Preparation Method

  • Pick a ripe cherry plum, discard the green and crumpled fruit. Remove the stalk.
  • Wash in plenty of cold water. Put on a sieve to plum dried out a little.
  • Carefully cut each fruit in half, remove the bone.
  • Prepare sterile liter or half liter jars. Heat treatment spend a convenient way for you. Wash the covers and boil in water.
  • Banks fill with cherry plum halves.
  • Pour water in a saucepan according to the norm, add sugar. Cook the syrup. Fill them in plum. Cover the jars with lids.
  • Place cans of cherry plum in a pan with a wide bottom, pour hot water to the shoulders. Sterilize 5 minutes, starting the countdown from the moment of boiling water.
  • After sterilizing the jar, seal the jar immediately. Turn them upside down, wrap a blanket, leave it in this form until it cools completely.

Cherry-plum compote for the winter without sterilization

Ingredients (for 1 three-liter jar):

  • plum - 1 kg;
  • sugar - 700 g;
  • water - 2, 2-2, 3 l.

Preparation Method

  • Free the ripe cherry plum from the stalks. Wash well under running water.
  • Cut in half and remove the bones.
  • Fold halves of cherry plum into sterile jars. Pour boiling water. Cover with sterile caps and leave for half an hour.
  • Put a lid with holes on the jar, pour the cooled water into the pan through them. Put the sugar. Cook the syrup.
  • Fill cherry plum with boiling syrup. Immediately seal hermetically. Turn the jar upside down, cover with a blanket. Allow it to cool completely.

Cherry-plum compote without sugar

Ingredients:

  • plum - 1 kg;
  • water - 1 l.

Preparation Method

  • To prepare for this recipe, select the sweetest, most ripe, but strong cherry plum. Remove the stalk. Wash fruit well in cold water.
  • Fold into a colander, dip into boiling water and blanch for 5 minutes. Cool rapidly under cold running water.
  • Fill sterile jars with cherry plums.
  • Water in which fruits were blanched, bring to a boil. Fill it with cherry plum. Put in a pan with a wide bottom. Pour hot water to the coat hangers. Sterilize one-liter jars for 12 minutes, half-liter - 9 minutes.
  • After sterilization, immediately hermetically roll up. Turn upside down, wrap a blanket, leave to cool completely.

Mistress to note

Cherry plum compote can be prepared with the addition of other fruits: apples, pears, currants, cherries.

For aroma, cinnamon, vanilla, clove, mint, lemon balm, lemon zest are added to the syrup.

Before you choose a particular recipe, the hostess must decide on the shelf life of the compote. The fact is that billets with whole stone fruits are not recommended to be stored longer than a year due to the fact that the bones during long-term storage begin to emit harmful substances into the liquid. But compotes, cooked without stones, in favorable conditions can be stored for quite some time.

Store cherry plums compote in a dry, dark, cool place.

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