Usually stewed fruit is cooked from whole dense fruits. When the fruits are stiff, the seed can be taken out. Depending on the color of the skin, red, orange or yellow compote can be obtained.
Benefits and contraindications
Juicy plum pulp is a tasty and healthy plant product. Even after heat treatment, most vitamins and elements are retained in the fruits. Fruits do not evaporate, do not boil for a long time, and in the process of preservation give all the useful substances to the drink. As a result, in winter you can easily replenish the supply of vitamins and minerals in the body. The content of nutrients is shown in the table.
Table - Useful composition of cherry plum compote
| Composition | Content in 100 g, mg | Benefit |
|---|---|---|
| Potassium | 188 | - Stimulates the work of the heart; - relieves cramps, swelling; - helps the brain |
| Calcium | 27 | - Strengthens bones and walls of blood vessels; - participates in the formation of protein; - promotes blood coagulation |
| Phosphorus | 25 | - Supports musculoskeletal system; - strengthens tooth enamel; - contributes to the normal growth and development of the body |
| Magnesium | 21 | - Stimulates brain function; - improves memory; - relieves anxiety, improves mood |
| Sodium | 17 | - Controls water and acid-base balance; - normalizes muscle function; - promotes the production of gastric juice |
| Vitamin C | 13 | - Supports the immune system; - strengthens nails, renews skin and hair cells; - increases the elasticity of blood vessels |
| Iron | 1,9 | - Synthesizes a number of hormones; - carries oxygen throughout the body; - helps to absorb B vitamins |
| Vitamin PP | 0,5 | - Normalizes the functioning of the nervous system; - maintains an optimal level of cholesterol; - participates in metabolism |
| Vitamin E | 0,3 | - Promotes rapid tissue regeneration; - supports immunity; - takes part in the synthesis of hormones |
Stewed cherry plum for the winter: 15 options
Recipes compote from cherry plum for the winter on a three-liter jar are prepared according to one algorithm. Syrup is boiled from boiling water and granulated sugar, with which pure fruits laid in containers are poured. You can do otherwise: put berries and fruits in a jar, fill with sugar and pour boiling water.
Natural preservatives are sugar, fruit and berry acid, lemon juice, so you can do without sterilization. Before laying the ingredients, it is recommended to wash the container inside and out and scald with boiling water.
Classical
Description. You can make a simple compote from any variety of cherry plum. The more acidic the fruit, the more sugar will be needed (although it is a matter of taste). You can mix different varieties of the same ripeness. The ingredients are designed for three liters of compote.
What is needed:
- cherry plum - 500 g;
- sugar - 700 g;
- water - 2.5 l.
How to cook
- Rinse the fruits and prick with a toothpick so that the flesh gives off most of the juice.
- Distribute to sterile containers.
- Boil water, fill in.
- Close the cans with nylon caps and leave for 12 hours.
- Carefully drain the liquid into the pan (you can use the lid with holes) and place on the stove.
- Pour in sugar, dissolve grains, wait for boiling.
- Pour boiling syrup into a storage container.
- Roll up with a key, set to cool upside down.
Orange
Description. A beautiful and fragrant compote is obtained from cherry plum and orange. Spices are added to taste. Adjust the amount of granulated sugar according to the acid of the fruit.
What is needed:
- cherry plum fruits - 300 g;
- orange - 200 g;
- sugar - 200 g;
- water - 2.5 l;
- anise - three pieces;
- cinnamon stick;
- cloves - three buds.
How to cook
- Rinse all components well.
- Cut oranges into rings about a centimeter thick, take out the seeds.
- Prick the juicy fruit with a toothpick.
- Put the fruits in jars.
- Boil the liquid, add sugar, add spices.
- Wait for the boil, strain and pour into containers.
- Roll up and let cool.
Citric
Description. It is recommended to take ripe fruits and adjust the amount of sugar to taste.
What is needed:
- cherry plum - 200 g;
- lemon - 30 g;
- raisins - 50 g;
- granulated sugar - 100 g;
- water - 1.5 liters.
How to cook
- Rinse, discard spoiled fruits, tear off petioles.
- Cut the lemon into slices, take out the seeds.
- Boil water.
- Prick plum fruits in several places.
- Dip in boiling liquid for five minutes and rinse under cold water.
- Put it in a jar.
- Put lemon slices and raisins on top.
- Pour sugar into the broth and boil again, dissolving the sugar grains.
- Pour fruit and berries, roll up a container.
Apricot
Description. A beautiful drink is obtained from two cherry plum varieties with apricot fruits. Some fruits can be taken more, and others - less. Apricot compote with a sour taste is sweeter and more tender than cherry plum with apricot notes. After cooling, you can strain the drink and serve.
What is needed:
- apricots - 150 g;
- red cherry plum - 150 g;
- yellow cherry plum - 150 g;
- sugar - 200 g;
- water - 2.5 l.
How to cook
- Rinse, remove twigs and stalks.
- Chop red and yellow fruits, extract apricot kernels.
- Put prepared fruits in a pan.
- Pour in water and place on the stove.
- Wait for the boil and boil for 15-20 minutes over low heat.
- Pour sugar, stir, turn off the burner.
- Place the fruit on a container with a slotted spoon.
- Pour the compote and roll up the cans.
Crimson
Description. A sweet-sour drink can be made from unripe fruits, taking a little more sugar. It is recommended to add gooseberries or blackberries, as well as aromatic spices - cinnamon, vanilla, anise.
What is needed:
- cherry plum - 200 g;
- raspberries - 200 g;
- water - 2.7 l;
- mint branches - to taste;
- sugar - 250 g.
How to cook
- Sort fruits and berries, rinse them well under a cold stream.
- Pour the ingredients with mint herbs in a jar.
- Boil the liquid.
- Pour granulated sugar, dissolve completely.
- Pour hot syrup into the jar and roll up the container.
Peach
Description. Bright yellow peach compote can be made from nectarines. Choose only ripe juicy fruits. The drink has a delicate sweet taste.
What is needed:
- cherry plum - 400 g;
- peach - two or three pieces;
- sugar - 250 g;
- water - 2.5 l.
How to cook
- Wash fruits, prick with a fork or a toothpick.
- Cut the peach pulp into slices, discard the bone core.
- Put prepared ingredients in clean, dry jars.
- Pour in sugar.
- Boil water and pour into a bowl to cover the fruit.
- Cover the neck of the jar with a towel and leave for a few minutes.
- Boil the remaining liquid and fill the containers completely.
- Cork, leave to cool upside down.
Apple
Description. Stewed plum and apples are cooked simply and quickly. The taste depends on the fruit varieties and can vary from sour to honey-sweet.
What is needed:
- cherry plum - 300 g;
- apple - 400 g;
- water - 2.5 l;
- sugar - 500 g.
How to cook
- Puncture washed cherry plum fruits.
- Cut the apples into four parts, cut the seeds.
- Boil water, add sugar.
- Dissolve the sugar grains and wait for the boil.
- Add fruit, boil for three to four minutes.
- Cover the compote with a lid and let it brew for half an hour.
- Put the fruits with a slotted spoon in jars.
- Pour in the syrup and roll up.
Currant
Description. To make the compote a beautiful ruby hue, it is recommended to take cherry plum of a dark, purple color. The drink is full of vitamins needed in the winter. For cooking, you can use frozen fruits and berries.
What is needed:
- cherry plum - 80 g;
- apples - 200 g;
- blackcurrant - 200 g;
- sugar - 150 g;
- water - 3 l.
How to cook
- Wash fruits and berries.
- Leave small apples intact, cut large ones into slices, remove seeds.
- Put the components in the jar.
- Pour in sugar.
- Boil water and fill in.
- Sterilize the jar with a lid.
- Twist, place the container upside down and let cool.
Pear
Description. Pear compote is distinguished by its honey delicate taste. Citric acid will not only help keep the drink for a long winter, but also give a characteristic acidity.
What is needed:
- cherry plum - 300 g;
- pear - 300 g;
- sugar - 250 g;
- water - 3 l;
- citric acid - half a teaspoon;
- mint - one twig.
How to cook
- Rinse fruit, pierce in several places with a toothpick or fork.
- Cut the pear into four parts, cut the seeds.
- Put mint leaves and fruits in a container.
- Boil water, fill the jars, half covering the fruits.
- Leave to infuse for half an hour.
- Drain the liquid back into the pan.
- Add sugar, acid, wait for the boil.
- Pour into banks, roll up.
Cherry
Description. Ripe cherry fruits go well not only with cherry plum, but also with other fruits and berries. Compote can be supplemented with gooseberries, apple or pear slices. The drink will be more aromatic if you add a stick of cinnamon and a few buds of cloves. Before pouring the compote into jars, put the spices.
What is needed:
- cherry plum - three glasses;
- cherry - three glasses;
- sugar - 450 g;
- water - 2.5 l.
How to cook
- Wash and dry the fruits.
- Put in prepared clean containers.
- Pour the liquid into the pan.
- Pour in sugar, stir well until dissolved and boil.
- Pour fruit, spin the jars.
Melon
Description. An unusual combination gives a compote with honey notes. Instead of apples, citric acid can be used as a preservative.
What is needed:
- cherry plum - 150 g;
- sour apple - 300 g;
- melon - 300 g;
- sugar - 180 g;
- water - 1 l.
How to cook
- Rinse the fruit.
- Prick a plum in several places with a toothpick.
- Peel the apples from the skin, cut the flesh into slices.
- Fill the apple peel with water.
- Boil a quarter hour, strain (you can catch the skins with a slotted spoon).
- Pour sugar into the broth, dissolve.
- Add apple slices, boil for eight minutes.
- Add cherry plum fruits and wait for the boil.
- Cut the melon pulp into cubes and place in a container.
- Transfer the boiled fruits to jars with a slotted spoon.
- Pour in syrup, cork with a lid.
Squash
Description. An unusual compote of cherry plum and zucchini for the winter turns out to be transparent, beautiful, tasty. Slices of zucchini soaked in syrup taste like canned pineapples. The ingredients are calculated per liter of compote.
What is needed:
- cherry plum - 200 g;
- zucchini - 200 g;
- sugar - 50 g;
- water - 600 ml.
How to cook
- Wash and dry the ingredients.
- Make punctures on the fruits.
- Dice the zucchini.
- Put prepared ingredients in a sterile jar.
- Boil water, pour into a container.
- Soak for ten minutes and drain back into the pan.
- Add sugar grains, mix until dissolved.
- Wait for the boil and boil for two minutes.
- Pour into a container, seal, turn over.
Grape
Description. You can cook compote from cherry plum and grapes for the winter from any fruit varieties. It is not necessary to combine white grapes with yellow plums. You can take blue, sweet, sour or pink grapes and dark cherry plum. Each variety smells different, so you get different drinks according to the same recipe.
What is needed:
- grapes - 200 g;
- cherry plum - 200 g;
- sugar - 70 g;
- water - 300 ml.
How to cook
- Wash, dry the fruit.
- Put in sterile dry jars (grapes can be left on a branch).
- Pour granulated sugar.
- Boil water and pour into containers.
- Sterilize and roll up.
Plum Frozen Fruit
Description. It is convenient to cook compote from frozen cherry plum and other plum fruits in winter, if there is no place to store cans, and a bag of fruit is placed in the freezer. You can make compotes from the fruits of quick freezing all year round without worrying about the rules of canning.
What is needed:
- cherry plum - 100 g;
- large plum - three pieces;
- dogwood - 50 g;
- turn - 200 g;
- sugar - 250 g;
- water - 1.5 liters.
How to cook
- Rinse frozen fruit if this has not been done before freezing.
- Boil water.
- Put the prepared fruits.
- Wait five minutes.
- Pour in sugar, gently stir until the sugar grains are completely dissolved.
- Bring to a boil.
- Cover and turn off the hotplate.
- Leave for a few hours.
- Strain through a sieve and serve.
Sugarless
Description. Saturated cherry plum compote is prepared without sugar. The drink may turn out to be too acidic if you use unripe fruits. Therefore, choose only ripe juicy fruits with a high content of fructose in the pulp. Due to the lack of preservatives, it is recommended to sterilize the cans and pasteurize the workpiece.
What is needed:
- cherry plum - 1 kg;
- water - 1 l.
How to cook
- Rinse fruit, put in a colander.
- Boil the liquid and lower the fruit for five minutes, and then immediately place in ice water.
- Put in dry sterile jars.
- Boil fruit broth and pour into containers.
- Pasteurize for ten minutes and roll up.
You can come up with your own recipe for cherry plum, not forgetting the principles of preparation and preservation. If the containers are not sterilized, it is best to store the workpieces in a cool place. Add sugar to taste by tasting the syrup during the cooking process. A supersaturated drink can always be diluted, even during consumption.
Reviews and Tips
Wash the jars and bake them in the oven at 100 degrees for ten minutes. Put the plums in the jars (I make 1/4 cans), add sugar 1.5 cups and pour boiling water. Allow to cool to a warm state, then pour the water into the pan, bring to a boil and pour again, after 15 minutes pour it, bring it to a boil again, fill and seal, cover the jars with a blanket and leave to cool completely.
Charley, https://deti.mail.ru/forum/dosug/kulinarija/kompot_iz_alychi_krasnoj/
In a 3 liter jar of plum (1/3 part of the volume of the jar). Pour boiling water for the first time, hold for 2-3 minutes. Pour water from a can into a pan, add 2-3 cups of sugar, bring to a boil, pour boiling sugar solution and roll under a metal lid. Turn over, wrap it with a warm blanket (old jacket)
irina_A, https://www.u-mama.ru/forum/family/cook/235894/index.html
And I do this: I lay berries, fruits, sugar on top, then boiling water, immediately roll up, turn the jar in my hands, shake it to dissolve the sugar, and wrap it upside down. I don’t boil water twice and I don’t sterilize the jars. It’s all worth more than one year.
Helena, http://slopal.ru/2010/08/31/plum/
The syrup can be boiled by putting there sheets of cherry (pieces 5-10 per liter), then pull them out and fill in the plum, the taste is much more pleasant
I also add a little aronia, it turns out a variety.Sergey, https://www.vkussovet.ru/recept/kompot-iz-slivyna-zimu
I make compote for the winter.I pour a 3-liter sterilized jar into a zucchini cut into cubes, about a glass, maybe more + Cherry plum, or other berries, also a glass. Then sugar mug and pour boiling water over everything and roll up. I turn the jar under the "coat", that is, in a warm place for 12 hours. In winter, you open it and the zucchini turns out as an anance.
Helena, https://www.baby.ru/community/view/125557/forum/post/37321112/
Other drink recipes
Mandarin Oranges
Cinnamon and whipped cream
Coffee without coffee maker, turk or coffee machine
Turkish coffee
Loading...