Preparations from yellow cherry plum. Preparations for the winter from cherry plum

Cherry plum contains many minerals and vitamins, therefore it is a fruit beneficial for the body. The fruits can be consumed as fresh, and as part of various dishes. This article will talk about what can be prepared from cherry plum.

Features of the plant

Cherry plum is a fast-growing tree that belongs to the plum genus. The plant has a high yield (up to 300 kg of fruit per tree). The color of cherry plum fruit depends on the variety. It varies from yellow to almost black.

The fruit has a sweet taste with slight sourness and has a round shape.

Benefits and harms

Cherry plum is low-calorie product(no more than 34 kcal per 100 grams), therefore can be used in dietary nutrition. Thanks to chemical composition fruit, it is widely used in folk medicine.Cherry plum has the following beneficial properties:

• helps strengthen the immune system and has antibacterial properties;
• has a laxative effect, so can be used for constipation;
• helps relieve swelling;
• improves the functioning of the digestive system;
• promotes the removal of toxic substances from the body;
• has a positive effect on the cardiovascular system.

Thanks to positive impact on human health this fruit has great popularity. Eating cherry plum dishes is no less useful than introducing fresh fruits into the diet. However, the fruit has a number of contraindications, which can be attributed to the disadvantages of cherry plum:

• The product may cause an allergic reaction.
• The fruit should not be eaten by people who suffer from diseases of the gastrointestinal tract.
• It is not recommended to eat cherry plum or dishes made from it in large quantities, as this can lead to unpleasant consequences in the form of vomiting, diarrhea or stomach pain.

Popular recipes

Most often, cherry plum is included in sweet dishes such as compotes, jelly, preserves, jams and much more.

However, you can also prepare main courses from the fruit, combining the fruit with meat or products made from cutlet mass.

Tkemali

One of the most famous dishes Tkemali sauce is made from cherry plum. This sauce is served with hot dishes of meat and fish, as well as as an addition to side dishes pasta and potatoes. There are many variations of the tkemali sauce recipe. To prepare a dish for the winter in the classic way, you will need the following products:

• cherry plum yellow in the amount of 4 kilograms;
• 0.2 kilograms of peeled garlic cloves;
• a small bunch of cilantro;
• one bunch of fresh mint;
• one fresh red hot pepper(Chile);
• one hot green pepper;
• one teaspoon of peppercorns;
• half a large spoon of ground coriander;
• salt and black ground pepper(added to taste);
• half a teaspoon of cloves.

From specified quantity ingredients will yield about one liter of sauce, which can be sealed in jars for the winter. Before preparing the dish, the fruits must be washed well and the seeds removed. Then you need to puree the fruits using a blender or passing them through a meat grinder. A more time-consuming option would be to boil the fruit in a small amount of water for 25 minutes and rub the cherry plum through a sieve.

The resulting puree is placed in a deep container made of stainless steel. The bottom of the pan should be quite thick. Cook the mixture over low heat with constant stirring until thickened. Next, you need to chop all the fresh herbs used in the recipe and add them to the cherry plum puree mass.

Hot peppers must also be thinly sliced ​​and added to the main composition. Peppercorns and cloves are mixed with ground coriander and grind to a powdery state. The garlic is pressed through a press and also placed in a pan with cherry plum. Once all the main ingredients have been placed in the pan, the dish can be seasoned and seasoned with salt. After ten minutes, the sauce can be removed from the heat and put into jars for the winter, or cooled and eaten immediately.

Jam

Another popular preparation made from cherry plum for the winter is jam. To prepare it you will need two kilograms of fruits and granulated sugar, as well as one liter drinking water. The fruits are washed and pitted. IN enamel pan fall asleep granulated sugar and pour in water.

The resulting mixture is brought to a boil, stirring occasionally until the sugar is completely dissolved. Pour the hot mixture over the fruits and leave for three hours. After the specified time has passed, the pan with the contents is again placed on gas stove and boil. If a white foam forms on the surface, it must be removed. Also, do not forget to constantly stir the jam.

When the fruits soften and become more transparent, the pan can be removed from the stove. Ready jam Spin it in a jar for the winter or cool it and store it in the refrigerator.

Fruit baked with chicken

In cooking, one of the traditional side dishes for chicken meat are fresh or baked fruits. These products can also be combined when preparing baked dishes and salads. To make cherry plum with chicken in the oven, you will need:

• portioned pieces poultry (thighs, drumsticks or breast) - 4 pieces;
• cherry plum in the amount of 9 pieces;
• a teaspoon of honey;
• cheese durum varieties– 100 grams;
• 150 grams of fresh champignons;
• salt and pepper to taste;
• 60 milliliters each of soy sauce and vegetable oil;
• three small cloves of garlic.

Soy sauce must be mixed with butter, honey, chopped garlic, salt and pepper. Place portioned pieces of chicken into the resulting marinade and leave for about 10 minutes. Place marinated chicken, pitted cherry plums and thin pieces of cheese into a greased baking dish. The dish is baked at a temperature of 180-200 degrees for no more than 40 minutes.

Another interesting recipe from cherry plum, see the next video.

Hello, this is the Zakroma program. We will teach you the right technologies canning and share the best and most proven recipes. Today we will prepare cherry plum for the winter. Cherry plum is the closest relative of plum. It is harvested both green and ripe. Today we will prepare Tkemali - from green strong cherry plum, compote from cherry plum - from ripe berries and cherry plum honey.

Tkemali from cherry plum

Tkemali sauce is made from Tkemali plums. It tastes brighter and more sour. Or from green cherry plum, which perfectly replaces it. Tkemali sauce is an amazing sauce that is loved not only in its homeland - Transcaucasia, but has also taken root well on many Russian tables. It goes well with lamb meat, but also helps in the absorption of fats, which are abundant in lamb. Tkemali is also added when preparing Kharcho soup. The sauce gives such a bright sourness, the characteristic taste of that Georgian cuisine, which is typical for Transcaucasia.

To prepare tkemali from green cherry plum we will need:

• 1 kg cherry plum or tkemali
• 1/4 cup water
• 1 head of garlic
• 2 tbsp. l. dry dill
• 1.5 tsp. dry red pepper
• 2 tsp. Ombalo or Thyme

First, we check if there are any spoiled berries in our specimens and remove the tails. Let's cook it. The pit of the cherry plum fits very tightly, so we will not be able to cut and remove it. We cut the berries randomly and cook them so that later it is easy to remove the seeds.

Add about 1/5 of the berries to the water. Bring to a boil over medium heat. Reduce heat and cook for 35-40 minutes until the alcha is completely soft. After the tkemali has acquired a puree-like consistency, the bones and skin have separated - rub through a fine sieve.

The bones and skin will remain in the sieve, and we will get very tender puree. We return it to the saucepan, add spices - ombolo (the so-called peppermint), which can easily be replaced with thyme.

We also add dry dill, pepper to taste, and crushed coriander. Coriander is dried cilantro seeds. At the end we add fresh garlic, which needs to be ground into puree.

To do this, lightly sprinkle it with salt and, lightly pressing with the tip of a knife, bring it to a mushy mass. Put the sauce on the fire, bring to a boil and simmer for about a minute. Place in sterilized jars, which we have prepared as follows: preheat the oven to a temperature of 120, place the jars, increase to 150 0C and sterilize for 12-15 minutes depending on the size of the jar.

Carefully pour the sauce into the jar and close the lid. Place in a cool, dry place.

From the history of the product.

Cherry plum, of course, has long been known in our country, but it fully entered Russian cuisine when Russia began to develop its southern borders - the Black Sea region, the Caucasus, and Transcaucasia. It was there, on the shores of Elbrus, on the coast of Abkhazia, that Russian settlers encountered huge thickets of this bush, which was a wild relative of the plum familiar there. The fruits of wild cherry plum are, of course, not as tasty as cultivated ones, but in the places where they grew, they were naturally used as food. They made either preparations or sauces from it. Georgian tkemali sauce made from green cherry plum is probably the most famous of these dishes. It is with tkemali that green kharcho is made. Strange isn't it? After all, when we hear the word “Kharcho,” we imagine a fragrant red soup with nuts, beef brisket, rice, and Khmeli-suneli spices. It turns out not! There is green kharcho, and the big question is which of them is the most authentic to Georgian cuisine.

Cherry plum compote

Our second recipe for today will be cherry plum compote. Made from ripe berries.

We will need:

• 500 g cherry plum
• 1 liter of water
• 500 g sugar

Cherry plum compote - recipe

We remove the tails and do not touch the seeds. They are removed very poorly and this is not at all necessary for compote. But be sure to prick each berry with a toothpick. But first you need to set the syrup to boil.

Pour water and sugar into a saucepan and put on fire. Bring to a boil. We also sterilize jars in the oven. The volume of the jar is at least 1 liter. We prick each berry with a toothpick over the entire surface.


The berries must be strong, otherwise they will simply “spread” from the hot syrup. We fill the jar with boiling syrup to the edge almost to the neck, since the cherry plum takes part of the syrup. Close with a tightly sterilized lid. We must sterilize the compote.

Place a towel on the bottom of a large saucepan and pour in water (never cold so that the jar does not burst due to temperature changes). Place the jar with the rolled compote in a saucepan on a towel and fill it with water just above the lid of the jar.

It will take 20 minutes to sterilize a liter jar of cherry plum.

Cherry plum honey

Ingredients:

• 500 g cherry plum
• 600 ml. water
• 1.2 kg sugar
• 300 g honey

Cherry plum honey - recipe

We prepare it from ripe cherry plum. Place the berries in a saucepan and add a little water.

Let it cook until softened. Using a slotted spoon, remove the berries and rub through a sieve.

Pour the resulting puree into the same saucepan where the cherry plum was cooked, add granulated sugar and honey. Increase the heat slightly and bring to a boil. Stir so that the honey and sugar that settles on the bottom do not burn.

As soon as the mixture boils, reduce the heat and cook for 30-35 minutes until thickened. The cherry plum honey has boiled down and become amber color and viscous consistency. When it sits in the jar, it will harden a little more, since cherry plum contains a lot of pectin.

Take a jar that has been sterilized in the oven and carefully pour the honey into it with a ladle. Cover with a sterilized lid. Cherry plum honey will be an excellent addition to morning breakfast, for example, for cheesecakes or sweet pudding.

Now you know that you can make compote, cherry plum honey and tkemali sauce from cherry plum.

Cherry plum is a type of plum, has a delicate aroma, fragrant and very delicious fruit. Cherry plum is a southern fruit that ripens when summer is in full swing. It comes in yellow and purple colors. The preparations are also different. What can you cook from cherry plum for the winter? See for yourself. Choose your recipe.

The pits of cherry plums are difficult to separate from the pulp; all the proposed recipes are offered with pits.

Yellow cherry plum jam

Making cherry plum jam

We sort out the cherry plums, discard the damaged berries, and rinse them under running water. We prick each berry in 3-4 places with a toothpick or a sharply sharpened match.

Place the cherry plum in an enamel bowl. Prepare syrup from sugar and water. Pour boiling syrup over the fruit and let sit for 6 hours.

Next, cook for 10 - 15 minutes. low heat, in several doses at intervals of 6–7 hours, constantly skimming off the foam. The jam can be considered ready if the bubbles cluster towards the center.

Pack the hot jam into sterilized jars and close tightly metal lids, so it will be stored longer. Good jam should look like whole berries in clear syrup.

Dark cherry plum compote

Cherry plum compote, just like , should be very sweet, it can always be diluted boiled water, maintaining taste.

Making cherry plum compote

Wash glass jars with baking soda, scald with boiling water and heat until dry in the oven.

Rinse the cherry plum, the fruits must be the same size, sort, remove spoiled ones.

Place a third of the fruit in each jar, pour boiling water over it and leave the fruit to warm up.

When the water in the jars has cooled a little, pour it into a saucepan, add sugar, and boil. Pour boiling syrup over fruit.

Wash metal lids with soda and boil for 2-3 minutes. Tighten the prepared lids using a special key for preparing canned food.

Turn the jars of compote over and leave to cool at room temperature for a day. Cherry plum compote is a natural product, without preservatives, and can be given even to small children. Compote berries are great for winter fruit salads, ice cream decorations, they are simply delicious.

When the question arises about cherry plum dishes and recipes, what most often comes to mind are various desserts and compotes. But, in fact, this product is unique in that it can be used to prepare excellent and

Original main dishes. To be fair, it is worth noting that most often such recipes are borrowed from Caucasian cuisine.

It doesn’t matter what recipes you need to find from yellow cherry plum or other varieties of this tree, all of them are collected in this section as part of our culinary project. This was done for the convenience of users and, I would like to hope that you were able to appreciate this convenience.

An excellent tkemali sauce is made from cherry plum, which is essentially one of the varieties of plum. Perhaps, with all confidence, of course, it is difficult to call cherry plum a plum, but the taste of the fruits is very similar. To prepare such a sauce for meat, it is important that the fruits be sour. And there the color and size of the fruit is not important, because for the sauce everything is ground with salt and additional spices and other spicy ingredients.

Plus, we must not forget that the cherry plum recipes with photos include numerous preserves, jams and, of course, compotes. If cherry plums need to be used fresh for cooking, then after blanching (this is the treatment of the fruit with boiling water), it will be possible to add them as a filling to pies or pies.

Within this section you can find many recipes for red cherry plum for the winter, but I would like to separately mention, perhaps, the simplest recipe. It has the Caucasian name “tklapi”. Fruits of any type and color will need to be washed and dried, pitted, and then the pulp chopped. After this, the pulp is rubbed through a sieve and laid out on a baking sheet in a thin layer. Ideally, you should dry the product in the sun, but you can speed up the process if you use a regular oven.

When the hostess in any situation is in search best dish cherry plum, then you can choose absolutely any recipes presented as part of our project. It will be delicious and original dishes, which have already been prepared and precisely selected to be presented as part of our culinary project. Let the food you prepare every day be not only satisfying, but also healthy, original and, of course, very tasty.

05.09.2017

Cherry plum compote for the winter in a 3 liter jar

Cherry plum compote will be in great demand during the cold season - it is tasty, beautiful, and healthy. So be sure to close it up for the winter using our recipe for 3 liter jar.
Ingredients:
- water - 2.5 liters;
- red cherry plum - 400 gr;
- sugar - 250 gr.

15.03.2017

Squash or zucchini with cherry plum (homemade pineapples)

Be sure to prepare this unusual workpiece for the winter. Take just 1 zucchini or squash, other ingredients and prepare zucchini for the winter like pineapple.

Ingredients:

- 1 glass of cherry plum,
- 1 squash or zucchini,
- 600 ml. water,
- 9 tbsp. Sahara,
- 1 tbsp. citric acid.

12.03.2017

Compote with cherry plum and zucchini

Many people already know that compotes made from zucchini taste like pineapples. Well, if you’re hearing this for the first time, we recommend that you use the recipe and prepare at least a couple of jars of a similar drink to try.

Products for the recipe:
- half a liter jar of cherry plum;
- 200 grams of zucchini;
- 1.5 cups sugar;
- water.

10.05.2015

Compote of cherries and cherry plums

In my opinion, cherry plum is a very common tree. It can be seen everywhere, both in the forest and along the road, it even grows in yards. The cherry plum usually gives birth to a lot of berries; they often lie under the tree, and no one eats them. But this is a completely free product that can be used to make compote for the winter. By itself, the cherry plum in the compote will be very sour, but in combination with cherries you will get a gorgeous compote.

Products:

- water – 5 liters;
- cherry plum – 6 glasses;
- sugar – 900 gr.;
- cherries – 6 glasses.

09.05.2015

Tomato chutney sauce with cherry plum for meat

For lovers of hot sauces fried meat I recommend chutney – option indian sauce. It will work much better than regular store-bought ketchup that has been mixed with who knows what. After you prepare it and try it for the first time, I am sure that the chutney will live in your refrigerator forever. In addition to meat, this sauce will be indispensable for fish, boiled potatoes, and even pasta.

Ingredients:

- yellow sour cherry plum – 8 pcs.;
- fresh herbs basil or cilantro - 2 sprigs;
- tomatoes – 5 pcs.;
- coriander – a pinch;
- onion – 1 head;
- ground cumin - a pinch;
- vegetable oil– 2 tbsp. spoons;
- fresh pepper chili – 1 pod;
- garlic – 5 cloves;
- salt - to taste;
- sugar – ½ teaspoon.

25.09.2014

Spicy yellow cherry sauce for the winter

Sauce from yellow cherry plum It turns out not only piquant, tasty and spicy, but also unusually elegant - a beautiful amber color. His sweet and sour taste will conquer even those who do not like such gastronomic sensations in principle. Prepare a couple of jars of this savory treat for the winter.

Products:
- 1 kg. yellow cherry plum,
- 1-2 hot peppers,
- 3 heads of garlic,
- 1 tsp. black peppercorns,
- 1 dessert spoon ground coriander,
- 1 tsp. dry mint,
- 3 tbsp. Sahara,
- 1/2 tsp. salt,
- 1.5 glasses of water,
- 1 bunch of dill.

18.09.2014

Cherry plum ketchup in a slow cooker

You can now prepare the famous cherry plum ketchup in a slow cooker. You don’t need to stand over a saucepan with a bowl, stir the sauce for hours and make sure it doesn’t burn - the miracle helper takes care of all the worries about preparing an exquisite and savory delicacy.

Ingredients:
- 1 kg. cherry plums;
- 20 gr. Sahara;
- 1 bunch of mint;
- 1 bunch of cilantro;
- 2 tsp. seasonings for ketchup;
- 1 hot pepper;
- 1 tsp. salt;
- 50 gr. purified water.

15.09.2014

Cherry plum jam with lemon and star anise

If you like oriental spices and the piquancy they add to dishes, this recipe fruit jam will greatly delight you and pleasantly surprise you. Cherry plum jam, cooked with the addition of lemon and star anise, turns out to be sour-sweet, with a pronounced citrus aroma and light
anise notes. The bouquet turns out excellent.

Ingredients:
- 1 kg. cherry plums,
- 1 kg. Sahara,
- 0.5 l. water,
- 4 star anise,
- 1 lemon.

Cherry plum recipes are quite varied, but the recipe for “yellow cherry plum tkemali” is especially popular - Georgian sauce to meat. Cherry plum dishes will diversify your menu with hot summer days. More details about cherry plum dishes .

We suggest preparing zucchini “bananas” for the winter. Recipe from the “Cheap and Cheap” series from simple products. The zucchini tastes like bananas and has a wonderful compote to boot.

Preparing pickled cherry plum for the winter is extremely simple and quick. Using this winter preparation recipe, you will get great addition for meat, fish and vegetable dishes.

A reliable recipe for pickled tomatoes with cherry plum without sterilization.

Thanks to cherry plum, the familiar cheesecakes acquire a slight sourness, fruity aroma and become a bright variety among the usual breakfasts of the whole family.

Extraordinary delicious cucumbers! With meat, with potatoes or just for crunch) Recipe for canning cucumbers with cherry plum.

Cherry plum sauce is the most delicious sweet and sour sauce to the meat I know.

Have you tried preparing zucchini for the winter with cherry plum? Just make a compote of zucchini and cherry plum for the winter. Tasty, healthy, cheap. And zucchini tastes just like pineapple :)

Dislike for chicken fillet due to its dryness is unjustified. After all, this meat is very juicy if cooked correctly. One option is baked chicken fillet with plum or cherry plum. Fruit acids soften the meat, and in the end we get delicious dish chicken already with sauce.

Fragrant, juicy semolina pie With yellow plums and cinnamon I prepared in a slow cooker. A very festive and summer manna made with kefir and plums has a pleasant sourness.

For jam from cherry plums with seeds, take large ones. yellow fruits with thin and delicate skin. The cherry plum is kept in sugar syrup and then cook in it until done.

Fragrant cherry plum jam, with sweet and sour taste, To winter tea. Shall we prepare it? :)

Eggplants stewed with plums - vegetable side dish to meat, with a pleasant sourness.

Bozbash is a famous Caucasian lamb soup. The Bozbash recipe has many variations; lamb, chestnuts or potatoes remain unchanged. Vegetables may vary depending on the season and region of preparation. This recipe is lamb bozbash with tomatoes and plums.

We invite you to brew a drink from red cherry plum and cherries. Cool the finished product as much as possible berry drink and get a refreshing compote, which will come in handy on hot days.

Recipe Azerbaijani pilaf different from the rest national recipes pilaf in that the rice is not allowed to come into contact with the bottom of the cauldron in which the rice is cooked. To do this, the bottom of the cauldron is lined with the so-called “kazmag”, that is, a thin layer unleavened dough, which is prepared exactly like noodle dough. Often a beaten egg serves as kazmag.

Petey is exceptional Caucasian dish a type of lamb and pea sauce. Several types of Armenian pea soups are prepared like piti, but here we offer Azerbaijani recipe piti. If the piti is cooked watery, you can eat it with a spoon, if it’s too steep, then with a fork. Taste qualities The lamb in this dish comes through with exceptional fullness.

How to cook cherry plum? If you are making cherry plum compote or cherry plum jam, the recipe recommends removing the seeds if possible. If you are making wine from cherry plum or you are interested in cherry plum liqueur at home, you just need to wash the cherry plum thoroughly; the seeds do not need to be removed. Tkemali from cherry plum is a more labor-intensive recipe, because the plum needs to be boiled with spices and thoroughly rubbed. But if you are preparing tkemali, a cherry plum recipe for the winter will help you use this sauce all year round! And in general, if you already got cherry plum, the recipes for preparations will be much more varied, because with cherry plum you can preserve both cucumbers and tomatoes.