Alycha is a variety of plums, which tastes great, both fresh and in a variety of preparations for the winter. Today we will consider how to properly cook for the winter compote from cherry plum.
Compote from cherry plums with bones for the winter without sterilization
Ingredients:
Calculation for one three-liter jar:
- plum - 550 g;
- granulated sugar - 490 g;
- filtered water - 2,4 l.
Preparation
Wash the jar with water with the addition of soda, sterilize for a couple of fifteen minutes and dry it. Alychu sorted, get rid of spoiled and crumpled fruit. Then rinse it thoroughly in cold running water, let it drain, and put it into the previously prepared jar. Pour into the pan filtered water, heat it to a boil and pour into the jar. Let's stand for fifteen minutes, and drain the liquid back into the pan. Add the granulated sugar, boil for five minutes, and pour the resulting boiling syrup into the can. Then immediately cap it with a boiled lid and put the bottom up under a warm blanket until it cools down completely.
Compote of red plum and apples for the winter
Ingredients:
Calculation for one three-liter jar:
- red plum - 400 g;
- apples - 400 g;
- granulated sugar - 300 g;
- water - 2.5 liters.
Preparation
Alychu sorted, if necessary, relieve the tails, rinse well with cold running water and let it drain. Apples are washed, cut out the core with seeds, cut into large slices and put into a dry, sterile jar. Then we send the prepared cherry plum. Water is heated to the boiling point, poured into a jar and left for fifteen minutes, covered with a sterile lid. Then cover with a lid with holes, drain the liquid back into the pan, pour out the sugar in it, boil for five minutes, and pour the resulting syrup into the jar. Immediately, we seal the lid and put the lid under the blanket down for self-sterilization until it cools down completely.
Compote from cherry plum and apricots for the winter
Ingredients:
- cherry plum - 500 g;
- apricots - 900 g;
- granulated sugar - 450 g;
- water - 1 liter.
Preparation
Banks for compote washed well with soda solution and hot water.
Alycha and apricots are sorted, washed with cold running water and let drain. We spread the fruits on the prepared banks "on the shoulders". Water heated to the boiling point, pour the sugar and mix it until it dissolves. We pour the resulting syrup over the cans, which we cover with lids and place in a container with hot water. After boiling, sterilize three-liter containers - thirty, liter - twenty, and half-liter - twelve minutes. Then we close the lids, turn the cans upside down, let it cool down in this position, and then place it in a dark storage place.
A compote of cherry plums and pears for the winter
Ingredients:
- cherry plum - 1,7 kg;
- pears - 1,7 kg;
- granulated sugar - 800 g;
- citric acid - 40 g;
- twigs of mint - 2 pcs.
Preparation
We wash the jars well with a soda solution and sterilize the steam for ten minutes.
Plum and pear my cold running water and dry it. Pears are rid of the core and divide into several