Compote of cherry plums with bones for the winter

The compote from cherry plum will be an excellent variant of vitamin billet for the winter. And if you add other fruits or berries to these fruits, we will get a double benefit and an interesting rich taste of the ready-made drink. Your household will appreciate your work when they try a glass of fragrant compote with the taste of summer.

Red cherry compote with pits for winter

Ingredients:

Calculation for one three-liter jar:

Preparation

Banks are washed out with a solution of baking soda and hot water, and then sterilized for a couple of ten minutes each.

Alychu sorted, washed in ice water, give a good run down, and throw in the previously prepared cans, filling them by one third.

We warm up the water to the boiling point, fill it with fruits, cover with boiled lids and leave for twenty minutes. Then we return the liquid to the original container, using a lid with holes. Bring the drained water to the boiling point, pour the granulated sugar, stir until it is completely dissolved and pour the resulting syrup into cans. We plug the lids, thoroughly wrap the compote with a warm blanket, before turning the cans upside down, and leave it to cool down completely.

A compote of cherry plum and zucchini for the winter

Ingredients:

Preparation

The first step is to prepare the cans. We will wash them with soda solution and hot water and sterilize them in any convenient way.

Alycha is washed under running cold water, let dry, and put the cans on the bottom. Zucchini peeled, peeled off, cut into cubes and distributed into cans over plums. On one part of the plum, we must take three parts of courgettes and fill the cans "on the hangers."

Now warm the water to a boil, pour the sugar on the basis of two hundred grams per liter of liquid and cook two minutes. The resulting syrup poured a cherry plum with zucchini, cover with a boiled lid and leave until completely cooled.

Pour the cooled syrup back into the pan, warm it to a boil and refill the fruit. Then tightly seal the lids, turn the jars upside down and wrap them in a thoroughly warm blanket until they cool down completely.

Compote of cherry plums and apples for the winter

Ingredients:

Calculation for one three-liter jar:

Preparation

In clean, sterile cans, we put the cherry plaited previously in cold water and apples, peeled and cut into slices. Filtered water is heated to the boiling point and we fill it with fruit to the top. We cover with boiled lids and leave for twenty minutes. Then return the liquid to the pan, pour in the sugar and heat again to a boil. We pour the resulting syrup over the cans, immediately roll them up with lids and put the bottom up under a warm blanket until it cools down completely.

A compote from cherry plum and raspberries for the winter

Ingredients:

Calculation for one three-liter jar:

Preparation

Banks with my soda solution and hot water. In each of them we lay washed up cherry plum with bones and raspberries. From the water and sugar, cook the syrup and pour the cherry plum with raspberries. We cover the jars with lids, place them in hot water tanks, warm them to the boiling point and sterilize each of them for twenty minutes. We seal the lids and let them cool completely, turning the cans upside down.