The second half of summer is the time when cherry plum lights up with bright multi-colored lights in many gardens. For many, this is just a sweet and sour fruit, which is great for banal compotes. But it is from cherry plum that you can cook amazing interesting preservation for the winter! Amazing sauces for meat, fragrant preparations for delicious desserts, original rolls with vegetables - you can list everything for a long time, it is better to arm yourself with several recipes and replenish the shelves with new jars with bright appetizing contents!

Compote "Summer Waltz": recipe from blue or red cherry plum

Despite the simplicity of the recipe, adding blue or red plums to the jar will give the preservation an unusual appetizing look, but there is nothing to say about the taste - you get an amazing drink and an interesting filling for pies or bagels.

Ingredients:

• 340 g of granulated sugar;
• 1 kg 500 g of cherry plum (blue or red).

Cooking:

1. Only ripe hard fruits are suitable for compote. You can even take slightly unripe ones - this ensures that pests have not had time to start in them.
2. Rinse by placing in a colander in cold water.
3. Carefully prepare jars with baking soda.
4. From this amount of ingredients, you will get two cans of compote (1.5 l). Divide the plums into two glass containers and pour boiling clean water over them. Cover with lids sterilized in boiling water.
5. After 10 minutes, drain the liquid into a saucepan, add sugar.
6. Pour boiling syrup into jars, roll up immediately, leave upside down for air cooling.

Compote of yellow cherry plum and pineapple zucchini

An unusual preservation that tastes like pineapples in syrup. A combination of cherry plum and zucchini is possible.

The syrup can also be used to make jelly or marmalade.

Ingredients:

• 930 ml of water;
• 260 g sugar;
• 300 g of cherry plum (yellow);
• 2 cloves;
• 300 g zucchini.

Cooking:

1. Rinse liter jars thoroughly with the addition of soda to the water.
2. Peeled and peeled zucchini cut into small cubes (approximately 1 by 1 cm).
3. Put the cubes of zucchini in a jar, trying to leave a small void in the middle. Fill it with ripe yellow cherry plum. Put a clove.
4. Boil sweet syrup from water and sugar, pour the contents of the jars with chilled liquid.
5. Sterilize no more than 20 minutes. Seal, invert to air cool.

"Tkemali": an excellent recipe for meat

Exquisite delicate sauce. It goes well with meat, and is also great for cooking various dishes. There are a lot of options for preparing such a seasoning, but in most of them, cherry plum remains the main ingredient.

Ingredients:

• 100 ml vegetable oil;
• 30 g hot red pepper;
• 100 g of garlic;
• 80 g of greens (parsley, dill, cilantro);
• 40 g of salt;
• 220 g sugar;
• 110 ml of pomegranate juice;
• 2 kg 230 g cherry plum (any color, perhaps even the addition of green, slightly unripe).

Cooking:

1. Send the thoroughly washed cherry plum as a whole, along with the seeds, into a large container for cooking, filling it with juice. First, cook over high heat, then reduce the flame and cook until the berries are soft. This usually takes about half an hour.
2. Wipe the slightly chilled mass through a colander (fine) or a sieve. Add sugar and salt immediately.
3. Put back on the fire and cook for a quarter of an hour.
4. Grind the garlic cloves and washed herbs.
5. Send garlic, pepper and herbs to a container with boiling sauce, stir and cook again for a quarter of an hour.
6. Arrange the finished mixture in jars prepared by sterilization, carefully pour a little vegetable oil on top with a spoon (for storage time) and close with lids.

Be sure to keep refrigerated.

Cherry plum with tomatoes: a step by step recipe

A very unusual and unusual canned snack for lovers of spicy original taste. If you take tomatoes of small, yellow varieties, then in appearance the contents of the cans will resemble yellow olives. There is no need to talk about taste, during a festive dinner such yummy will evaporate from the table instantly.

Ingredients (per 1 liter jar):

• 100 g of garlic;
• 500 g of cherry plum;
• 40 g of sugar;
• 130 g of tomatoes;
• 30 g dill (together with umbrellas);
• 500 ml of water;
• 15 g salt (not iodized).

Cooking:

1. Take a handful of cherry plum and make syrup from it. First boil in water, strain and combine with sugar and salt.
2. Send dill to the bottom of the jar, pour a few pieces of garlic and lay out layers of tomatoes and cherry plums, sprinkling everything with garlic.
3. Pour the boiled liquid, sterilize for a quarter of an hour.

Wrapping for cooling is not necessary.

Marinated

Fragrant preservation is ideal for meat or vegetable dishes. Some housewives add cherry plum from a jar right during cooking, it turns out very tasty and very unusual. Light sourness, spicy spicy taste - a wonderful combination in soup or casserole. You can also add an interesting ingredient to a salad or make a dressing based on it, you get a wonderful new dish.

Ingredients:

• 900 ml of water;
• 46 g salt (coarse);
• 70 ml of wine vinegar;
• 69 g of garlic;
• 4 sprigs of celery and parsley;
• 2 cherry leaves;
• dill umbrella;
• bay leaf;
• cherry plum;
• 5 g black pepper (peas).

Cooking:

1. Prepare cherry plum for preservation by thoroughly washing and separating the tails.
2. In a bottle (3 liters), put all the seasonings on the bottom. Fill up to the shoulders of the cans with cherry plum.
3. Prepare the marinade by boiling the liquid with sugar and salt.
4. Pour jars with boiling mixture, pour vinegar on top.
5. Seal and turn over, wrapping with a blanket.

"Satsibeli"

For those who are unfamiliar with this beautiful word, it will not be out of place to know that satsibeli is a traditional Georgian seasoning for meat, vegetables and even fish. Of course, in our country this delicious sauce has been changed a little, and it is also quite often eaten simply with brown bread - an ideal option for a quick and satisfying snack.

Ingredients:

• 50 g of sugar;
• 1 kg 200 g of cherry plum;
• 20 g of salt;
• 5 g red hot pepper;
• 10 g of garlic;
• 30 g of cilantro and dill.

Cooking:

1. Rinse the cherry plum and boil with the addition of water (a little). Stir occasionally so as not to burn. Wipe through a colander.
2. Add all the ingredients (grind the garlic) and cook over low heat for 25 minutes after boiling.
3. Pour into jars, sterilize for 10 minutes.
4. Seal, turn upside down.

Express compote

Sugar has run out, but there are still a lot of cherry plums left? It doesn't matter, you can cook an unusual compote. Sugar is not needed here, and in winter, a vitamin drink will turn out of the marinade if you add a little honey or sugar. The fruits themselves can be used for various baking fillings.

Ingredients:

• water;
• cherry plum.

Cooking:

1. Pour cherry plum with cold water, send to a strong fire and bring to a boiling state (no need to boil!).
2. Carefully remove the berries with a slotted spoon or colander. Send them to clean jars.
3. Boil the liquid, immediately pour the fruits in jars, cork, send upside down to cool under a blanket.

Pickled cherry plum (video)

Were you convinced that such an unusual preservation can be prepared from such simple fruits? Be sure to try to use at least one recipe, you will no longer be able to replace cherry plum with anything - you will want to cook amazing dishes again and again. We choose a recipe to our liking, preserve it and enjoy healthy, spicy seasonings or amazing compotes.

There are many varieties of cherry plum-based ketchup. For each hostess, it turns out completely different. Even for me, it differs every time from the previously prepared one, although I use the same recipe.

Quick compote of yellow cherry plum with seeds for the winter

Today I’ll tell you how to make yellow cherry plum compote with pits according to a simple recipe. These small, round, yellow fruits are known for such valuable properties as lowering blood pressure, improving digestion, and strengthening the heart muscle.

Plum confiture, in my case, from yellow cherry plum, is one of the magical delicacies for the sweet tooth in the cold period of time. Such a preparation will cheer you up, add strength, give pleasure and gather the whole family at the table.

Simple pitted cherry plum jam with cinnamon in the oven

When the first cherry plums ripen in the summer, I always strive to make various preparations for the winter out of it. Today I will cook delicious and simple pitted cherry plum jam in the oven. But, according to this recipe, not quite an ordinary preparation is obtained, since cinnamon is added to the jam.

The cherry plum jam proposed in this recipe is not cloying, thick in texture, has a slight sourness. Cardamom adds nobility to the preparation and gives a pleasant, subtle aroma. If you are sweet, then in the process of cooking jam, you just need to add a little more sugar.

Many varieties of cherry plum have one unpleasant feature - an ingrown bone. It is simply impossible to take out this bone and not turn the cherry plum into mashed potatoes. But there are also varieties in which the bone is easily pushed out with a stick. When choosing cooking cherry plum jam, you need to proceed from just this feature.

Cherry plum, unlike its counterpart - plums, contains less sugar, but more calcium. Cherry plum stones are used as one of the components for the manufacture of activated charcoal tablets. So, even if you have to make pitted jam, console yourself with the fact that you get more benefit from your jam.

Popular cherry plum jam recipes - how to make tender yellow and red cherry plum jam without pits

Cherry plum belongs to the plum family, and outwardly it is very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very poorly separated from the pulp. The taste of the fruits is rather sour, but this does not prevent them from preparing amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.

Cherry plum jam for the winter: a recipe for cooking at home

Cherry plum jam is incredibly bright and fragrant. It can be used not only for sandwiches, but as a decoration for desserts.

Alycha is disliked by many. It has a too strong sour taste, not enough color. But such a sour taste is a virtue if we want to close the compote for the winter. For a good preservation color, it is better to combine cherry plum with raspberries.

Cherry plum is good for everyone, except that it cannot be stored for a long time. Ripe fruits must be processed immediately so that they do not completely deteriorate. One way to save cherry plum for the winter is to make marmalade from it. After all, the very idea of ​​\u200b\u200bpreparing marmalade owes its birth to overripe fruits that had to be preserved until spring.

Cherry plum marshmallow: the best recipes for making marshmallow at home

Cherry plum is also called splayed plum. The fruits of this berry can be yellow, red and even maroon. Regardless of color, cherry plum contains a large amount of useful substances. Of all the methods of harvesting for the winter, drying is the most sparing for vitamins and trace elements. Cherry plums can be dried as individual berries or in the form of marshmallows.

Cherry plum belongs to the subfamily of plums and in some sources it is called cherry plum, therefore, it must be dried like a not very large plum, or a very large cherry.

I love original jams where you can combine unusual ingredients to create a unique taste. It was the melon and cherry plum jam that was appreciated and is the most beloved in our family.

Blooming cherry plum in spring is an amazing sight! When a tree gives a bountiful harvest, a reasonable question immediately arises of how to save an abundance of cherry plum for the winter. A great way is freezing in the freezer. There are quite a few options on how to do this. Today we propose to talk about them in this article.

Seedless Yellow Plum and Green Grape Jam

Cherry plum and grapes are very healthy and fragrant berries in themselves, and their combination will give heavenly pleasure to everyone who tastes a spoonful of this fragrant jam. Yellow and green paints in one jar are reminiscent of warm September, which you want to take with you in the cold season.

Simple and delicious pumpkin jam with yellow plum and mint

Autumn impresses with its golden colors, so I want to keep this mood for cold winter days. Yellow pumpkin and cherry plum jam with mint is an excellent solution for combining and obtaining the desired color and taste of a sweet workpiece.

Canned cherry plum with tomatoes and garlic is an original recipe for cherry plum for the winter.

Often you want to cook something like that, to combine in one dish products and tastes that are incompatible, as it seems at first glance, and as a result get something unusual and tasty. There is such an opportunity - canned cherry plum with tomatoes and garlic - a very interesting experiment and, as a result, an unusual and original taste of canned tomatoes and cherry plum.

Cherry plum compote for the winter without sterilization - how to make compote and save a storehouse of vitamins.

Every housewife needs to know a simple recipe on how to make cherry plum compote for the winter without sterilization, because everyone knows that cherry plum is a plum with a pleasant taste and many medicinal properties. It contains few sugars, it is rich in vitamins E, PP, B, provitamin A, contains citric, ascorbic and malic acids, pectin, potassium and many other benefits. Therefore, for a real housewife, it is important to stock up on cherry plum compote for the winter.

Cherry plum jam with pits - a recipe for the winter of thick delicious cherry plum jam.

Cherry plum jam prepared in this way does not require long cooking, it turns out thick and with an excellent aroma, while retaining all the beneficial properties of cherry plum.

Cherry plum jam with seeds for the winter is a quick and simple recipe, and cherry plum jam is beautiful and tasty.

To get a delicious beautiful cherry plum jam with seeds, you do not need to cook it for a long time. This quick recipe is for those who want to make delicious jam in a short time. The fruits are boiled with seeds, therefore, they are kept whole, and the jam comes out beautiful and more healthy than if it was cooked for a long time.

Plums have several varieties: yellow and red cherry plums, prunes, sloes (see how to cook delicious). Let's talk today about red and yellow cherry plums. If the year is fruitful, then, as a rule, there are a lot of fruits. And, some gardeners are thinking about how to recycle it.

Red and yellow cherry plums are a fruit that grows in the southern regions of the country. The fruit is small in size, fragrant, with a poorly removed stone and hard to secrete juice. The first thing that comes to mind is jam or compote. Although this fruit can be used to prepare snack plan products. Here are some easy-to-prepare cherry plum blanks for the winter.

Red plum jelly

Red cherry plum is much sweeter than yellow cherry plum. In addition, this fruit contains much more pectin than yellow cherry plums, plums and prunes. And, this means that from the red cherry plum you will get an excellent beautiful color, fragrant jelly.

Ingredients:

• cherry plum - 5 kg,
• water - 750 ml,
• sugar - 800 gr. per liter of juice.

Cooking

1. To begin with, we wash the fruits, remove rotten and overripe ones.
2. We put the pure raw materials in an enameled pan as a whole, together with the bones, and fill it with cold water according to the recipe and cook until the fruits soften for 25-30 minutes.
3. Then we grind hot raw materials in a sieve, leaving fragments of the skin and bones.
4. Pour the mass into another enameled pan and boil down the mass by a third of the volume.
5. Before the end of cooking, pour sugar in small portions, wait for it to dissolve completely. Stir the jelly constantly to avoid burning.
6. Next, take a drop for gelling. If the cold drop does not spread on the plate, then the jelly is ready.
7. You can close the hot product in tanks and roll it up tightly, or you can cool it and transfer it to a container, close it with plastic lids. matter of your desire.

Cherry plum jam

Ingredients:

• 2 kg cherry plum
• 1 kg sugar
• about 5 liters of water.

Cooking

1. Select healthy fruits. No need to use fruits with slight traces of rot, even cutting off the damaged areas.
2. Wash fruit and remove leaves and stems.
3. One of the properties of the southern plum is that small fruits are difficult to separate from the pits. The following procedure will make it easier to get rid of them: 0.5 liters of water is poured into the pan, the fruits are lowered there, covered with a lid and heated. Water is needed only to get rid of the seeds, it is not needed for the jam itself. Therefore, after 5 minutes of boiling, it must be drained. Now unnecessary bones are easy to remove from the fruit. To do this, cool the fruit mass and grind it through a sieve or colander. Under them you need to put a container in order to collect the pulp. The bones remain in a colander.
4. Now proceed to the direct manufacture of jam. The pulp of cherry plum is immersed in a saucepan, sugar is added. The food container is placed on low heat. It is better to use an electric stove, as it fries less than a gas one.
5. Jam is brewed for 3 hours. Periodically, the mixture must be stirred and the resulting foam removed. When the fruit pulp acquires a pleasant caramel color, we can assume that the jam is ready.
6. Now you can roll up jam for the winter. To do this, take jars with a volume of 1 liter, process them in a microwave oven, using a kettle or saucepan, fill them with fruit jam and roll them up with sterilized lids. Such a blank is stored in a dark, cool place for 3 years.

You can use the finished jam as a dressing for pies, pancakes and other pastries.

Fruit jam from cherry plum with orange

Ingredients:

• 2 kg cherry plum
• 1 kg oranges
• 2 kg sugar

Cooking

1. Choose ripe fruits of cherry plum, wash, let dry. Carefully cut and remove the bones.
2. Wash the oranges thoroughly, boil in boiling water for about a minute. The zest does not need to be separated, it contains many useful trace elements and gives the jam a light spicy flavor.
3. Cut oranges into small pieces and immerse in a blender. Grind citrus fruits into a smooth paste.
4. Mix orange puree, sugar and cherry plums. Leave the mixture for half an hour so that the sugar has time to dissolve. This is necessary so that the jam does not burn during cooking. Periodically, the fruit must be mixed.
5. Put the saucepan on a high heat and bring the mass to a boil. After that, reduce the temperature to a minimum and leave the pan for 10 minutes.
6. Prepare jars for canning. When the jam has cooled down a bit, move it into containers, roll up with sterilized lids. Turn jars upside down.

After the contents have cooled, the jars are sent for storage in a dark, cool place.

Cherry plum in own juice

Ingredients:

• 2 kg cherry plum
• 0.4 kg sugar
• 3 tbsp water.

Cooking

Select ripe fruits, wash, peel from twigs and seeds. Pour into a deep bowl and sprinkle with sugar. Add water and put on medium heat. Heat the fruit to 85 degrees, stirring occasionally. Boil the fruits for 5 minutes, remove from the stove and transfer to the prepared container for canning.

You can cook southern plums in your own juice without sugar. To do this, you need 1 liter of juice per 1 kg of fruit. Peeled fruits are poured with boiling juice and preserved.

Pickled cherry plum

Pickled cherry plum is used as an independent snack dish or is part of complex side dishes for meat dishes.

For a 3 liter jar:

For marinade:

• water - 5 glasses,
• sugar - 350 gr.,
• vinegar 5% - 80 ml,
• cloves - 10 grains,
• cinnamon -2 gr.

Cooking

1. For pickling, we choose a ripe and firm cherry plum without worms and damage. Wash the fruits and pack them tightly in a prepared jar.
2. We are preparing the marinade. To do this, pour water into an enameled pan, add spices, sugar to it and boil for 5-7 minutes. Next, pour in the vinegar, mix and pour into a jar of fruit. Stacking ratio: cherry plum - 60%, and 40% - marinade.
3. Next, pasteurize the jars in hot water for 20 minutes. After that, roll up tightly.

Cherry plum tkemali sauce for the winter

Ingredients:

• yellow cherry plum - 3 kg,
• water - 0.5 l,
• dill - 250 g,
• cilantro - 300 g,
• garlic - 4 cloves,
• sugar - 25 g,
• mint - 350 g,
• dried hot pepper - 2 pods,
• vegetable oil,
• salt.

Cooking

1. Ripe cherry plum is sorted out, washed and cleaned of branches.
2. Boil the fruit for 5 minutes to easily separate the seeds and peel.
3. Fruit puree is placed in a saucepan, peppers, salt and dill, previously tied into a bundle, are added. Cook for half an hour, stirring.
4. Dill is taken out, greens and garlic chopped in a blender are added. Cook for another quarter of an hour. Tkemali sauce is ready.
5. Pour the sauce into sterilized jars, add a little oil. The dish is stored in a dark place for a year.
6. If desired, coriander, thyme, basil, tarragon and other spices are added to the sauce.

Nov-19-2019

What is cherry plum?

In Western Europe, this type of plum is called mirabelle. Its fruits come in different colors: yellow, greenish, pink, orange, red, purple, black and even variegated. The taste of the fruit is from sweet to sour, so it is used both fresh and for processing. Cherry plum contains quite a lot of phenolic compounds, as well as potassium. There is little vitamin C in cherry plum fruits.

Cherry plum juice and fruits are not recommended for obesity and diabetes. Cherry plum is useful both in fresh and processed forms. In diet food, dried or boiled berries are used. It is recommended for children to improve growth, pregnant women, nursing mothers, the elderly, as well as chronic inflammatory lesions of the liver and biliary tract.

In folk medicine, it is used for coughs and sore throats. Lotions from cherry plum juice are used to heal wounds.

How to prepare cherry plum for the winter, recipes:

The most popular recipes for homemade preparations.

Compote:

Option 1

• cherry plum

For syrup:

• 1 liter of water
• 700 g sugar

Prick the fruits with a pointed stick in several places and place them tightly in jars. Pour hot syrup a little above the level of the fruit, cover with lids.

After sterilization, seal the jars hermetically, turn upside down and cool.

Option 2

• cherry plum

For syrup:

• 1 liter of water
• 1 kg sugar

It is better to take cherry plum with a small bone, as it is most suitable for compotes. Wash the berries thoroughly and blanch for 3-5 minutes in water heated to 80 ° C.

Then immediately refrigerate in cold. Put the cherry plum prepared in this way in jars up to the shoulders and pour hot syrup over it.

To prepare the syrup, it is better to use the water in which the fruits were blanched.

Cover with pre-sterilized lids.

Sterilize at 85-90°C:

Banks with a capacity of 0.5 l - 10 minutes,

Banks with a capacity of 1 l - 25 minutes.

After sterilization, seal the jars tightly, turn upside down and cool at room temperature.

Compote of cherry plum and zucchini:

• cherry plums
• zucchini

For syrup:

• 1 liter of water
• 200 g sugar

Mature zucchini of medium size, peel and cut into 4 parts, remove the core with a spoon, and cut the remaining pulp into 1 cm cubes. Put cherry plums in prepared jars, preferably yellow (the color of zucchini deteriorates from red), zucchini on top. Pour in boiling syrup.

Cover with lids, let stand for a while, then drain the syrup and boil. Pour back into jars and close with lids.

Cherry plum with tomatoes and garlic:

• 1 kg ripe cherry plum
• 250 g red tomatoes
• 250 g garlic
• Dill
• sugar

Boil cherry plum until transparent. Fill jars with fruit, placing firm red tomatoes, fresh garlic cloves and dill sprigs between them.

In a decoction of cherry plum, put salt, sugar and bring to a boil. Pour the mixture into jars, close the lids and put in a dark, cold place.

Raw jam:

• 1 kg cherry plum
• 1 kg sugar

Rinse the cherry plum, pour over with boiling water, dry, free from the core, chop with a mixer or pass through a meat grinder. Mix with sugar.

Pack in small sterilized glass jars, close with sterile lids. Store in a cool place.

Note to the owner:

Cherry plum puree can be used as a seasoning for soups, sauces and second courses. It contains a large amount of fruit acids. In this case, for flavor, put finely chopped dill, parsley or celery in each bottle.

Jam:

• 1 kg cherry plum
• 1.5 kg sugar
• 600 ml water

Blanch the fruits for 5 minutes, pierce, pour hot syrup (600 g of sugar, 600 ml of water) and let stand for 5-8 hours. Then drain the syrup, boil, add half of the remaining sugar and 120 ml of water to it.

Pour cherry plum and again stand for 5-8 hours. Then repeat the process a third time and cook until tender.

Divide jam into jars and seal with lids.

Puree:

For it, sour green fruits are used in the ripening stage.

Sort the cherry plum, clean it of impurities and stalks, rinse well and pour into an enamel bowl.

Pour boiling water over the berries, cover with a napkin, close the lid and cook over high heat for 8-10 minutes until they crack.

Then pour hot cherry plum in portions into an enameled colander and rub with a wooden spoon (only the seeds and skin of the fruit remain in the colander).

Bring the puree to a boil and immediately put it into prepared jars, cork them with corks and leave upside down on a wooden stand until completely cooled.

For flavor, you can put a sprig of basil or pelargonium in each jar.

Raspberry juice can be added to the puree if desired.

Jam:

• 1 kg cherry plum puree
• 1 kg sugar

Boil the finished puree in a saucepan for 10-15 minutes. Then add sugar in small portions, with continuous stirring and boil until tender. Transfer to hot dry jars and close with lids.

Jam in Czech:

• 1.2 kg cherry plum
• 800 g sugar
• 40 g pectin powder
• 5 g citric acid

Remove the seeds from the cherry plum, transfer to a saucepan and cook for 5 minutes with a small amount of water.

Put in a cold place for 10-12 hours. Then cook with constant stirring.

Add pectin powder with 2 tbsp. spoons of sugar. After a few minutes, add the rest of the sugar, then citric acid dissolved in a small amount of water.

Boil the jam until tender, pour into jars, cork and turn upside down until completely cooled.

Cherry plum jam:

• 1 kg cherry plum
• 3/4 cup water

For syrup:

• 1.2 kg sugar
• 400 ml water

Boil the peeled fruits for 10-15 minutes in water, then add sugar syrup and boil until cooked with constant stirring.

Pour hot jam into warmed jars, cover with lids, turn upside down and refrigerate.

Jelly:

• 1 l cherry plum juice
• 800 g sugar

Pour juice into a saucepan, add sugar. Boil the mixture for 10-15 minutes and filter.

After that, boil the mass until the volume is reduced by about 1/3.

Arrange the finished hot jelly in sterilized jars and cork.

Marmalade:

• 1 kg cherry plum puree
• 600 g sugar

Peel plum and boil for 7-10 minutes with water. Rub through a sieve.

Add a small amount of sugar to the puree while heating (100 g of sugar per 1 kg of puree).

After 20 minutes of boiling over high heat, add the rest of the sugar and cook until tender.

Pour hot marmalade into pre-sterilized jars and close with lids.

Cherry plum for the winter. Great video!

And further:

Note to the owner:

Like other stone fruits, fresh cherry plum is not suitable for long-term storage. But it can be stored for about 1 month, in plastic bags - select the best unripe fruits and put them in plastic food bags, filling them by two thirds, put in the refrigerator. When the fruits have cooled, tie the bags tightly and store in the lower compartment of the refrigerator.

Paste:

• 1 kg cherry plum puree
• 1 kg sugar

Put the puree in a saucepan, put on low heat.

Add sugar in small portions and, stirring constantly, cook the mass to half the original volume.

Put parchment paper on a baking sheet, lightly grease it with vegetable oil and put the prepared mass on it with a layer of 2 cm.

Dry the marshmallow in the oven on low heat.

Dried cherry plum:

Prepare berries for drying in the same way as quince. Dry in the sun or tumble dry.

Based on the book by I. Mikhailova “Canning. The Big Book of Recipes.