Compote from cherry plums for the winter - tasty and useful recipes for the preparation of home beverages

You can prepare compote from cherry plums for the winter in different ways, using in practice time-tested recipes. Each variant will find its admirers, will become a favorite treat and at the same time an effective source of vitamins in the absence of fresh berries and fruits.

How to cook compote from cherry plum?

Boil a delicious compote of cherry plum for the winter, recipes of which are diverse in composition and technique, anyone can do, and available recommendations will help to effectively cope with the task.

1. Alychu for harvesting is chosen moderately ripe, with dense pulp without damages and dents, wash it, allow it to drain and dry out a little.
2. To preserve integrity, the fruit is pre-pierced in several places with a needle or fork.
3. Pre- sterilized cans are filled with prepared fruits by one third or half.
4. The berries are poured with boiling water, and after 20-30 minutes the syrup is cooked on the basis of the infusion obtained, then it is sealed and wrapped in an inverted form until it cools.
5. When the recipes are executed with sterilization, the containers with the preform are heated in boiling water for 20-30 minutes, sealed and allowed to cool in an inverted form in a natural way or in a wrapped form.
6. A canned compote made of cherry plum can be prepared more or less sweetly and with varying degrees of saturation according to any recipe, varying the proportions of sugar and the number of berries.
7. The number of components in the following variations of the recipes is based on a single 3-liter can.

A plum compote for winter is a simple recipe

The simplest compote of cherry plums for the winter with a bone can be welded, based on the recommendations below. Prepared fruit, supplemented with sugar and citric acid, once poured with boiling water and immediately sealed in sterile jars with boiled lids. When all conditions are met, the workpiece is perfectly stored even under room conditions.

Ingredients:

• plum - 2 pieces;
• granulated sugar - 1 glass;
• purified water - 3 liters;
• citric acid - ¼ tsp.

Preparation

1. In the prepared canisters lay the washed and dried cherry plum, pour in granulated sugar and citric acid.
2. Pour the contents of containers with steep boiling water, cork, turn over the lids and carefully wrap up until complete cooling.
3. Approximately two days later the compote is moved from plum to winter in a dark place.

Compote of cherry plum and zucchini

A compote from cherry plum with zucchini for the winter is not only a tasty drink, but also a tasty sweet dessert enjoyed by children and adults. Juicy squash slices are impregnated with syrup juices and acquire characteristics similar to canned pineapple, which allows them to be used also as a part of numerous salads.

Ingredients:

• plum - 600 g;
• zucchini - 600 g;
• granulated sugar - 150 g;
• purified water - 1,8-2 liters.

Preparation

1. Sterile cans fill with a plum a third.
2. Zucchini is peeled and peeled, cut into cubes and laid over berries.
3. Fill the contents of containers with steep boiling water, cover with lids and leave under a towel for 30 minutes.
4. The infusion is drained, sweetened, boiled for 2 minutes, again poured into a jar.
5. Seal the compote of plum and zucchini for the winter, turn over the lid and carefully wrap it for slow cooling and self-sterilization.

Compote from cherry plum and apricots for the winter

Especially fragrant, with a pleasant almond note, you will get a compote of cherry plums and apricots. Fruits can be used as a whole, as in this recipe, or to separate the flesh from the bones. Apricots for this simply divide into halves, getting rid of the middle, and with cherry plum cut in a circle with a sharp knife.

Ingredients:

• a plum - 0,5 kg;
• apricots - 0.5 kg;
• granulated sugar - 250-300 g;
• purified water - 2.5 liters.

Preparation

1. Washed apricots and cherry plum are placed in sterile jars, pour steep boiling water for 20 minutes.
2. The liquid is drained, boiled and poured into the containers, adding sugar to each of them.
3. Seal the compote of plum and apricots for the winter with boiled lids, turn the bottom up, wrap them.

Compote of cherry plums and apples

Harmonious to taste will be harvested compote of plum and apples for the winter. Small apple fruits can be placed in cans entirely, and more weighty ones need to be cut into slices, while removing the peduncles and the core with the seeds. The proportions of the components can be set by the presence of constituents and preferences.

Ingredients:

• a plum - 0,5 kg;
• apples - 0.5 kg;
• granulated sugar - 300-400 g;
• citric acid - 0.5 tsp;
• purified water - 2.5 liters.

Preparation

1. Put the prepared apples and cherry plums in cans, filling the pots by half.
2. Pour the contents of steep boiling water, leave for 15-20 minutes.
3. The liquid is drained, dissolved in sugar and citric acid, boiled for 2 minutes, poured into jars.
4. Immediately sealed compote of cherry plum for the winter, wrapped.

Compote from cherry plum with mint for the winter

Another way to prepare compote from plum without sterilization , is set out below. In this case, the fruits are combined with mint, which will give the drink an incomparable refreshing taste and an amazing aroma. Try to make a similar preparation yourself, and the recipe will become the favorite in the home culinary treasury.

Ingredients:

• a plum - 0,5 kg;
• mint - 1-2 branches;
• granulated sugar - 1 glass;
• purified water - 2,5-3 l.

Preparation

1. Put plum banks cherry plum and mint, sprinkle sugar and pour the ingredients with boiling water.
2. Immediately sealed compote of cherry plum with mint for the winter, turned upside down and carefully wrapped until completely cooled.

Compote from cherry plum and currant

Saturated not only for taste and aroma, but also in color will be compote of black currant and cherry plum. Even a handful of valuable berries will give the drink an unforgettable fragrance and significantly increase its nutritional value by filling with vitamins and other irreplaceable elements. Black currants can be replaced with red currants or use a berry mix.

Ingredients:

• cherry plum - 300 g;
• black currant - 200 g;
• granulated sugar - 300 g;
• purified water - 2,5-3 l.

Preparation

1. Plum and currants are laid in a clean sterile jar, pour for 15 minutes with boiling water.
2. Water is drained, boiled, sweetened, poured into berries.
3. Immediately, the compote is sealed, wrapped, left in this form to cool.

Compote from cherry plum for winter without sugar

If necessary, you can prepare a compote from cherry plums without sugar for the winter. The saturation of such a drink will be determined by the number of fruits placed in the jar. For a concentrated taste of delicacies, you should fill the vessels half or full, and before using the compote to dilute with boiled water and sweeten at will with honey.

Ingredients:

• cherry plum - 500-900 g;
• purified water - 2,5-3 l.

Preparation

1. They put a plum in the jar, pour heated to boiling treated water, cover with lids and put on sterilization.
2. After boiling the liquid in a saucepan and then in the jar, the preform is heated for 30 minutes, capped and placed under the blanket, turning it over the covers.

Compote of plum and orange for the winter

An unusually delicious compote of cherry plum for the winter can be cooked, combining berries with orange slices. Blanched for two minutes in boiling water, citrus can be used entirely or rid it of the peel and its white part, after removing the zest. In the process of cutting the fetus, it is necessary to remove it from the bones.

Ingredients:

• cherry plum - 300 g;
• orange - 0.5 pcs .;
• granulated sugar - 300 g;
• purified water - 2,5-3 l.

Preparation

1. Washed cherry plum and sliced ​​orange with or without zest in a jar, pour for 20 minutes with boiling water.
2. The infusion is drained, mixed with granulated sugar, boiled and poured into the syrup contents of the contents of the vessels.
3. The drink is sealed, wrapped.

Concentrated compote of cherry plum

Having prepared the most saturated concentrated compote from fresh plum, the following recipe can save space in the pantry and tare. Uncorking a jar of a similar blank in the winter and diluting the contents of peeled boiled water, you can fully enjoy the excellent taste of the resulting drink.

Ingredients:

• cherry plum - 1,5-2 kg;
• granulated sugar - 800 g;
• purified water - 2 liters.

Preparation

1. From the water and granulated sugar syrup is boiled.
2. Pour a sweet boiling mixture properly prepared cherry plum, which is filled with cans on the shoulders.
3. Place the containers on sterilization and boil 20 minutes from the boiling point.
4. The vessels are sealed, turned over to the lids and allowed to cool down in this form.