We can harvest cherry plums not only now, but also prepare them for future use by rolling them in jars in the form of jams, compotes, sauces, and possibly clogging a bottle or two of wine. Recipes of all possible cherry plaits we will describe further.
Gem from cherry plum - recipe
Ingredients:
- cherry plum - 340 g;
- granulated sugar - 960 g;
- lemon juice - 55 ml;
- water - 55 ml.
Preparation
Having placed prepared cans and lids over a water bath, put a whole plum in a separate bowl, fill it with sugar, and then pour a mixture of lemon juice with water. After the concentrated sugar syrup boils, and the berries soften - pass the plum through the sieve. The remaining puree and peel in the sieve, return to the saucepan, and get rid of the stones. Tomato jam on low heat, cook it until it thickens, and then pour over hot sterile containers.
How to cook compote from cherry plum?
Ingredients:
- cherry plum - 240 g;
- granulated sugar - 90 g;
- lemon juice - 35 ml;
- cinnamon stick;
- stripes of orange peel - 2 pcs.
Preparation
After transferring the plum to the jar, pour the fruits with boiling water and leave for 20 minutes. Pour the water into a saucepan, sprinkle sugar, add lemon juice, cinnamon and orange peel. After boiling the syrup fill them with cherry plum and roll them up again.
Wine from cherry plums
Ingredients:
- cherry plum - 2,8 kg;
- granulated sugar - 1.4 kg;
- water - 3,8 l;
- Yeast - 5 g.
Preparation
All the cherry plum is transferred to a pan and filled with a liter of water. When the water boils, and the fruits soften, rastolkite them in puree and pour the remaining liquid. After a couple of days, squeeze the juice through a sieve and bring to a boil. Pour the boiling juice of sugar, dissolve it, cool to room temperature and mix with yeast. Leave the wine to ferment under the water seal for 4-6 weeks, and before straining again strain or gently pour into another container, trying not to raise the sediment from the bottom.
Alycha sauce for meat
Ingredients:
- cherry plum - 100 g;
- garlic - 6 denticles;
- coriander , dill, hot pepper - to taste.
Preparation
Cover the plum with water so that it is covered, cook it until soft, remove the bones, and chop the pulp. If you are preparing the sauce for the winter, then boil the mashed potatoes and roll them into the jars, and if you are going to eat it right after cooking, you can immediately add the greens strewed in the mortar with hot pepper and garlic. In the preserved tkemali fragrant mixture is added after opening the can. Of this amount of ingredients, 300 ml of sauce will be obtained.