With the arrival of winter, we really miss the warm summer, the gentle sun. Each housewife tries to make preparations from berries and fruits in order to feel the smell of summer in the cold. One of these fruits is cherry plum. What can be prepared from cherry plum, the secrets of the preparations, as well as the benefits of the fruit, you will learn from this article.
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Cherry plum is a type of garden plum, which is very popular among gardeners due to its unpretentiousness. The size of the berries and their color are very diverse; cherry plum can be from yellow to almost black.
Cooking cherry plum
Cherry plum can be beneficial and enjoyable not only in summer, but also in winter. Jam, jam, compote, as well as the famous Tkemali sauce, whose sour and tart taste is ideal for meat dishes, are made from it.
There are some features of cooking cherry plum. For compote, it is necessary to choose ripe, but firm berries that will not lose their shape during heat treatment. But for jam, jam and sauce, soft fruits are also suitable, as long as they are not wormy or rotten.
Dishes for future compote, jam or sauce are thoroughly washed, inspected for cracks, chips, and then sterilized, otherwise the product may deteriorate.
Cherry plum compote
There are many different recipes, but the cooking technology is almost the same everywhere. Cooking syrup: 1 glass of sugar must be diluted in 2 liters of water and boiled.
Wash the berries, pierce the peel with a toothpick in several places so that it does not burst. Jars (for compote, three-liter are better) are filled with berries by about a third, then syrup is poured, and you can roll up the compote with sterilized lids. Then we turn the cans over with the lid down and leave for 6 hours (you can overnight). Compote is ready!
Cherry plum jam
To prepare delicious jam, you need to wash the berries, remove the seeds from them and place the cherry plum in an enamel basin. Then pour some water (100-150 ml) and boil the berries for 15 minutes. Syrup is prepared separately. For 1 kg of berries, 1.2 kg of sugar and 400 ml of water are taken. Pour the boiling syrup into a bowl of cherry plum and simmer until tender. If necessary, remove the foam during cooking. We put the hot jam in jars (it is better to take half-liter or 700-gram ones) and roll up with sterilized lids. Aromatic cherry plum jam will surely delight you on a winter evening!
Classic sauce "Tkemali" from cherry plum
Wash 1kg of cherry plum, add cold water and boil after boiling for 15-20 minutes. Then drain the plum broth into a separate bowl, and rub the cherry plum through a sieve.
Put mashed potatoes in a saucepan, add 1.5 tsp. tablespoons of salt, 4 tbsp. tablespoons of sugar, 1/2 tsp. spoons of hops-suneli and coriander. Simmer for 15 minutes. If the puree becomes thick, dilute a little with plum broth. Add to the sauce, chopped dill, cilantro or parsley, 1 head of chopped garlic and 1/2 pod of red hot pepper. Simmer for another 7-10 minutes. Pour the finished sauce into sterilized jars and roll up.
Do you make preparations for the winter from cherry plum?
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Read about tkemali recipes for the winter in the following article:Plum tkemali for the winter: affordable recipes