Plum blanks: 18 recipes for preparing preservation for the winter, how to close

Plum is a very prolific tree. Its fruits help lower blood pressure, strengthen the heart muscle, and improve digestive processes. Also, the product is useful for children to accelerate growth, pregnant women, nursing mothers. It is not necessary to eat them fresh in the summer, you can use cherry plum preparations for the winter. There are many options for their preparation. We offer to study and then cook some of them.

Subtleties of harvesting cherry plum for the winter

When preparing any dish from this fruit, it is worth considering that it is unusually hard when unripe.This factor makes the cooking process quite long. Sometimes you have to boil the mass several times. However, the result is excellent sweet preserves, compotes, jams or savory sauces.

It is also important that the fruits are ripe, regardless of the chosen recipe or variety. Unripe berries can give the blanks an extraneous taste.

Selecting and preparing the main ingredient

For different dishes, you will need to choose a yellow or red berry. The taste of the dish, the success of cooking depend on this. The basic preparation rules are the same for each type:

1. Fruits should be firm and ripe (excluding sauce ingredients).
2. Before starting cooking, it is worth sorting out the fruits, putting aside spoiled, rotten ones.
3. The remaining amount is washed under running water, left spread out on a large dish or tray until completely dry.
4. For jams, sauces, it is worth separating the pulp from the seeds. With regard to jam / compote, this rule does not always apply: blanks from fruits with stones are stored much better. This nuance remains at the discretion of the hostess.

Before you start cooking, you should decide on the appropriate variety for a particular recipe. Yellow fruits are suitable for:

• jam;
• compote;
• tomato sauce;
• oriental recipes (for example, tkemali);
• drying;
• frost for the winter.

The same options can be prepared with the red variety, but this variety is also suitable for preparing sweet jam.

The main difference from the yellow berry is sour notes in taste, which adds a special touch to dishes.

How to properly prepare the dishes

Glass containers prepared according to traditional rules are suitable for blanks:

1. Pre-processing from visible dirt, dust.
2. Next, the glass is cleaned with a soda solution, then boiled.
3. The lids should be checked for leaks, and the jars for the absence of chips on the threads, as well as around the entire perimeter.
4. Before seaming, it is necessary to completely cool, dry the container.
5. Iron lids boil for an additional 2-3 minutes.

This pre-treatment method guarantees the best possible removal of unwanted micro-organisms that can later cause product spoilage. That is why you should not neglect this action in the process of harvesting for the winter.

What can be prepared from cherry plum at home?

Dishes from these berries have been prepared for a long time, so the housewives have accumulated a large number of various recipes for compotes, jams, even sauces.

The product is played in combination with other ingredients that give it certain properties.

Ketchup

One of the most unusual preparations that can be made from such a plum is ketchup. Experienced housewives note that even if the same proportions are observed, a sauce with a new unusual taste is obtained every winter. For its preparation you will need:

• 3 kg of ripe red cherry plum;
• 1 pack of suneli hops;
• 2 tsp coriander;
• 2 tbsp. l. chopped tomatoes or tomato paste;
• 2 heads of garlic;
• s alt, sugar, various peppers (red, black) to taste.

Separate the cherry plum from the pits and cook for a short time until it softens. Grind the resulting product in a blender to a puree state, adding spices. Constantly stirring with a wooden spoon, cook the mass for about 15 minutes. Crushed garlic, tomatoes are also added to ketchup. Next, cook for 10 minutes until the desired consistency is obtained.

Sugar-free jam

Plum plum is such a sweet berry that it is simply impossible not to close a couple of jars of jam for the winter if you have tried this delicacy at least once. This quality also allows you to cook meals without adding sugar. To do this, the fruits need to be washed, then pour boiling water, cook under a lid over high heat for about 10 minutes. Crush the berries in a colander, leaving only the skin and bones on it. Bring the resulting puree to a boil, pour into jars, leave until cool.

Tkemali sauce

Excellent preservation for meat and kharcho soup.

Take:

• 1 kg cherry plum;
• 1 head of garlic;
• spices (Imeretian saffron, coriander);
• s alt, sugar to taste (sugar should be a little more);
• greens (you can also use mint);
• hot pepper.

Fruits boil for 15-20 minutes, stirring constantly. Make a puree, remove the bones. Add chopped garlic with spices and herbs. Re-grind everything. Bring the mass to a boil, then simmer over low heat for 10 minutes. Pour into jars, after cooling, place in the refrigerator.

Wine

There's nothing better than a glass of cherry plum wine at dinner for an appetite. Therefore, the idea of preparing several bottles for the winter is a great alternative to a grape drink.

Products:

• 3 kg cherry plum;
• 4 liters of water;
• sugar to taste (depending on the preferences of connoisseurs).

Any variety of cherry plum will do. All fruits must be carefully, but gently knead. You should get a puree, but the bones should remain intact so that the drink does not taste bitter. Pour in water. The temperature in the room where the wine will ferment should vary from +18 to +28 degrees. Place the puree in a bottle, cover its neck with gauze, send to infuse. Do not forget to stir the liquid 2-3 times a day, returning the pop-up bones and peel to the bottom. At the moment when foam appears on the surface (usually after 2-3 days), drain the liquid, pour into bottles, filling them with only 3/4 of the allowable volume. At this stage, add 100 g of sugar per liter of drink.

Create a homemade water seal. Many use a rubber glove for this purpose, piercing it with a needle. Leave for 4 days. Add another third of the sugar. After 6 days, add the remaining sugar again. The fermentation time of wine until ready will be from 20 to 50 days.

Quick compote

This compote can be made every season without spending much time and effort.

To prepare:

• 1 kg ripe cherry plum;
• 9 liters of water;
• 2 cups of sugar;
• a pinch of citric acid.

In 3 prepared 3-liter jars put washed fruits, a glass of sugar, acid. Pour boiling water over and close immediately. Put the lid down, wrap.

Ajika

Excellent preservation for meat.

Products:

• 2 kg cherry plum;
• 1 head of garlic;
• coriander;
• s alt, sugar to taste (sugar should be a little more);
• greens;
• hot pepper.

Cook cherry plum for 15-20 minutes, stirring constantly. Make a puree, remove the bones. Add chopped garlic with spices, herbs, and pitted peppers. Re-grind everything. Bring the mass to a boil, then simmer over low heat for 10 minutes. Pour into jars and after cooling place in the refrigerator.

Confiture

Products:

• 1 kg cherry plum;
• 1 kg of sugar;
• 1 glass of water.

Get the seeds out of the berries. Separate the pulp from the skin. Make syrup from sugar, bring it to a boil. Throw cherry plum in there, cook a little.

Jam

Take:

• 1 kg yellow cherry plum;
• glass of water;
• 700 g of sugar.

Cook cherry plum, grind through a sieve, separating from the seeds and skin. Boil puree until jam, add sugar while cooking. Cook the mass for 10 minutes, stirring regularly.

Jam

Great addition to sandwiches and desserts. For him you will need:

• cherry plum;
• sugar (1:1 ratio).

Separate the bones, the skin from the cherry plum. Add sugar, boil the mass until jam.

Plum in its own juice

Products:

• 1 kg ripe cherry plum;
• 1 kg of cherry plum juice.

Peeled and peeled fruits are laid out in prepared containers, poured with boiled juice. Place neck down on a wooden surface until cool.

Marmalade

Cooking:

• 1 kg ripe red cherry plum;
• 70g gelatin;
• sugar to taste.

Cook the fruits in a saucepan until the bones begin to separate. A little water is left for gelatin (about 100 ml), the rest is mashed with a sieve. Dilute the gelatin in the remaining syrup in the pan. Cherry plum, cook sugar at a boil for 10 minutes, remove the foam. Pour gelatin into this mass, filter through a fine sieve, getting rid of lumps. Pour the future marmalade onto the oiled parchment into a deep container until it cools completely. Then put in the refrigerator for 10 hours. Cut the finished product into pieces and roll in sugar. The treat can be stored in the refrigerator for 10 days.

Compote

We will need:

• 0.5 kg cherry plum;
• 300g granulated sugar;
• 3 liters of water;
• 1 pack of citric acid.

Plum plum and citric acid are placed in a pre-prepared container.Next, pour ⅓ of the jar with boiling water. After 3 minutes, add the remaining water and leave to infuse for 15 minutes. Boil the resulting plum liquid with sugar and pour back into the jars. Roll up the compote, turn the container over until it cools completely.

Plum pickling

To prepare:

• 1 kg cherry plum any color;
• 2 tsp vinegar;
• 6 garlic cloves;
• a few basil leaves (you can also add celery);
• sugar and s alt to taste.

Celery and basil are placed on the bottom, as well as garlic. Pre-blanched (10 seconds in boiling water) fruits are placed on top. Next, add the rest of the ingredients of the recipe and pour boiling water to the top. Now the cans can be rolled up.

Pastila

Products:

• 1 kg cherry plum;
• 200-250 g liquid honey.

Grease a baking sheet with butter. Cherry plum fruits, previously peeled and pitted, must be pureed and mixed with honey. Put the mass on a baking sheet on parchment and dry for 2-4 days until completely solidified.

Dried cherry plum

It is necessary to dry the fruit with a bone, as the halves dry out to the point that only the skin remains. The process occurs naturally in the sun.

Product must be brought home at night.

How to freeze fruit?

The easiest way to freeze whole fruits, in addition, in this form they retain the most useful properties. To do this, they must be thoroughly washed and dried. Then arrange on a large dish and place in the freezer for a couple of hours.Then the berries are carefully put into bags and left in the freezer for a long period.

Canned cherry plum with tomatoes and garlic

Cooking:

• 4 kg cherry plum;
• 2 kg tomatoes;
• 0.5 kg of garlic;
• bunch of fresh dill;
• s alt and granulated sugar to taste.

Finely chop the garlic and put all the ingredients, except sugar and s alt, in jars. S alt and sugar are used to prepare a special filling. Boil water with sugar and s alt, pour it into jars. After a while, drain the liquid back into the pan, boil and pour it into the container again. We roll up the preservation and turn it upside down until it cools completely.

Plum soaked

Products:

• 3 kg cherry plum;
• 0.4 l vinegar (6-9%);
• 3 liters of water;
• 700 g sugar;
• 1-2 tbsp. l. s alt;
• spices (you can use cloves, cinnamon, different types of pepper).

Each berry must be pierced so that it does not burst. Pour the washed fruits with vinegar and sprinkle with spices. Boil water with sugar and s alt. Pour boiling water over jars, close with plastic lids and turn over.

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