What to cook from cherry plum. Dark cherry plum compote

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 color 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 peppers(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 the specified amount of products you will get 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 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 about constantly stirring 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- 100g;
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.

Ingredients:

Tomato - 50 pcs.;
Cherry plum - 50 pcs.;
Garlic - 5 pcs.;
Parsley - 30 g;
Sugar - to taste;
Pepper - to taste;
Salt - to taste.

Step-by-step cooking recipe homemade ketchup with cherry plum

Cherry plum liqueur

Ingredients:

Cherry plum - 2 kg;
Sugar 1.5 kg;
Water - 200 ml.

Step-by-step recipe for making cherry plum liqueur

We transfer clean cherry plum into a jar, cover it with sugar and fill it with water. Shake the jar thoroughly so that the berries are mixed with sugar. Cover the neck with gauze and bandage it. Let the liqueur steep in a dark place for several days.
When the liquid begins to ferment, foam and a characteristic sour smell appear, install a water seal on the jar.
You can buy it at the store or make it yourself. For example, the simplest design is an ordinary rubber glove placed on the neck of a jar. You need to make a hole in one of the fingers with a needle.
After a month and a half, fermentation will come to an end (the glove will drop). Strain the liquid through several layers of gauze and squeeze out the cherry plum.
Pour the finished liqueur into bottles and seal it tightly. We put the bottles with the liqueur in a cool place for 2 months, after which it will be ready for use.

Tkemali from cherry plum

Ingredients:

Cherry plum - 800 g;
Ground coriander (bag) - 4 pcs.;
Ground red pepper (bag) - 0.5 pcs.;
Vegetable oil 500 ml;
Sugar - to taste;
Garlic - 300 g;
Dill to taste.

Step-by-step recipe for making tkemali from cherry plum:

We wash the cherry plum well
Cook until soft
Grind the cherry plum until smooth (or beat in a blender).

Cherry plum marshmallow

Ingredients:

Cherry plum - 2 kg;
Sugar - 1 kg;
Water - 0.5 cups;
Sunflower oil - 2 tbsp. l.

Step-by-step recipe for making cherry plum marshmallow

Pour half a glass of water into the container in which we will cook the cherry plum. Pour in the cherry plum and set it to simmer on the stove over medium heat.
When the cherry plum becomes soft and the skin begins to burst, remove the basin with the contents from the heat and rub the cherry plum through a sieve.
Place the resulting puree on low heat, adding sugar if necessary.
Boil the cherry plum puree, stirring constantly with a wooden spatula, until it reaches the consistency of a thick puree.
Remove from heat and carefully spread with a spoon onto a previously prepared surface in a thin layer (about half a centimeter), spreading the puree with a spatula.
We put the cherry plum pastille to dry in a shady place, avoiding windy places. The pastila can be dried in the oven on baking sheets, at minimum temperature with the oven door ajar for 2 hours.
If you dry the cherry plum pastille in the air, you will have to wait 5-6 days, depending on the air temperature.
The finished pastille does not stick to the touch but does not crack, it stretches a little.
Using a knife, carefully pry up the edge of the marshmallow and separate the marshmallow from the parchment with your hands.
We store cherry plum pastille rolled into rolls, in cellophane and in cool place.

Cherry plum jam

Ingredients:

Cherry plum - 1 kg;
Water - 50 ml;
Sugar - 1.5 kg.

Step-by-step recipe for making cherry plum jam

1. Transfer the prepared berries to a saucepan, pour a little water, and put on the fire. Cook over medium heat for 5-10 minutes from the moment it boils. The cooking time directly depends on the density of the berries; the softer the cherry plum, the less time it will take. You also need to make sure that all the berries are cooked evenly. Therefore, without leaving the stove, we stir the cherry plum to submerge those berries that float into the water.

3. When the berries become transparent in appearance and immediately deform when pressed, you can turn off the heat. Cover the pan with a lid and leave for 20 minutes. Then place the berries on a sieve and wipe gently. All the pulp will separate, and the seeds and skins will remain on the sieve.

4. Pour sugar into the resulting pulp and return to the heat. Cook for about 15 minutes over low heat.
Turn off the heat, let the cherry plum puree cool, and then boil it again. It is recommended to boil three times, each time the jam will thicken.

5. Fill clean, sterilized jars with jam and seal tightly.

The standard types of cherry plum preparations are jam and compotes. But possible variations in canning cherry plum are not limited to this. An unusual but tasty solution would be pickled cherry plum for the winter without sterilization. Thanks to his sharp and at the same time spicy taste pickled cherry plum without sterilization goes well with meat dishes, rice and potatoes. Azerbaijani pickled cherry plum is boldly added to salads.

On our website you can also find and also, which will not leave you indifferent.

Despite the ease of preparation and the lack unusual ingredients, this preparation turns out to be incredibly tasty. This recipe is ideal for those who are just getting acquainted with such a dish as pickled cherry plum. Having tried it once, such preservation will certainly be prepared every year.

You will need:

half kg. ripe cherry plum fruits;
1 fairly full tsp. regular salt;
1 tbsp. l. Sahara;
10 gr. vinegar;
2 basil leaves;
2 celery leaves;
5 pieces. black pepper;
2 pcs. allspice;
4 cloves of young garlic.

How to pickle cherry plum for the winter:

The jars are washed in hot water using soda and must be sterilized.
Basil and celery, pre-peeled garlic, and pepper are placed in each jar.
The fruits are sorted and washed, after which they are immersed in boiling water for literally a few seconds.
Blanched cherry plum is placed in already prepared jars.
Each jar is filled with required amount sugar and salt, vinegar is added immediately.
Place the water on low heat and boil.
The jars are immediately filled with boiling water and sealed.
At the final stage, the cans are turned over and necessarily rolled away.
Such a cherry plum is considered ready after just one month. Then you can take a sample.

Important! Sterilizing jars is an important step. It should be approached as seriously and painstakingly as possible. It depends on him how long it will last finished product. To carry out this process, you can use either a microwave oven or a conventional oven. Even a regular five-minute steam sterilization will do.

Pickled cherry plum like olives recipe

Olives, although a tasty product, are quite expensive, and it is not always possible to purchase it. Great solution Will be preparing cherry plum according to this recipe. The taste of such cherry plum is as similar as possible to olives.

Necessary:

1 kg. ripe cherry plum fruits;
2 fairly full tbsp. l. Sahara;
4 tbsp. l. regular salt;
a full glass of vinegar;
laurel leaf;
2 clove buds;
5 pieces. black pepper;
1 incomplete art. l. tarragon leaves.

Pickled cherry plum like olives:

The fruits are thoroughly washed and filled with water that has just boiled and infused until they have completely cooled down.
The water is drained. The same manipulation is performed again.
The jars are prepared for canning: they are washed with soda and must be sterilized.
The fruits are removed from the cooled water and transferred to already fully prepared jars.
All unused ingredients are added to the water that was used to fill the cherry plum, with the exception of only one vinegar.
The liquid is placed on the stove and gradually brought to a boil.
Added to water specified quantity vinegar, and it is immediately removed from the heat.
Jars filled with cherry plum are filled with hot marinade.
Each jar is covered with a lid, and the cherry plum is infused in it for a whole day.
After this time, glass containers should be re-sterilized, which lasts a quarter of an hour.
All that remains is to roll up the preserves, turn them over and wrap them carefully.
The process of marinating such “olives” is quite lengthy. They will be ready for use only after two months. But the result is worth such a long and tedious wait.

Pickled cherry plum recipe

Cherry plum prepared according to this recipe acquires unusual taste. The aroma of cinnamon emphasizes it, complements and improves it. It could be independent snack, and incredible tasty addition for garnish.

You will need:

1 kg. cherry plums;
5 glasses of purified water;
2 full glasses of sugar;
half a glass of vinegar;
10 clove inflorescences;
greens to taste;
ground cinnamon.

Cherry plum pickled for the winter:

The fruits are sorted and washed. Only ripe, fairly hard fruits that are undamaged and free of worms are suitable for cooking.
Prepared specimens are laid out in jars that have already been washed with soda and must be sterilized.
Purified water is poured into a deep bowl (ideally enameled) and all the spices and seasonings, as well as salt and sugar, are added one by one.
The resulting liquid is placed on a heated stove and boiled.
The liquid boils for a maximum of five minutes, after which the necessary vinegar is poured into it.
The marinade is removed from the heat and immediately poured into filled jars.
Filled jars must undergo another sterilization for at least a quarter of an hour.
All that remains is to roll up the jars, turn them over and leave them upside down until they cool completely.

Important! It is recommended to use purified water for filling. Ordinary running water has great amount all sorts of, far from healthy, impurities that can not only spoil and distort the taste, but also settle at the bottom. The marinade turns out cloudy.

How to pickle cherry plum with vegetables

An incredibly tasty collection of vegetables marinated with cherry plum can be easily prepared using this recipe. This piece will be the highlight of any table. With its help, you can not only surprise your guests, but also force them to for a long time discuss this unusual and incredibly tasty dish.

You will need:

200 gr. ripe cherry plum;
200 gr. small size tomato;
200 gr. small cucumbers;
2 medium sized onions;
200 gr. regular white cabbage;
200 gr. cauliflower;
200 gr. any sweet pepper;
beans (to taste);
200 gr. sour apples;
2 ears of corn;
2 medium sized carrots;
200 gr. white grapes;
2 pcs. hot pepper;
4 celery leaves;
a full glass of vinegar;
3 laurel leaves;
3 pcs. allspice;
3 buds of cloves;
5 glasses of water;
1 tbsp. l. salt;
1 heaped tsp. Sahara.

Pickled cherry plum with tomatoes:

All vegetables are washed thoroughly; those that require cleaning are peeled.
Jars are washed hot water using soda and sterilized.
Cabbage is cut into large pieces.
The pepper is cut into several parts.
Carrots and beets are chopped into cubes.
The onion is cut into fairly thick rings.
All vegetables and fruits are placed in jars.
Purified water is poured into a deep bowl and placed on a heated stove.
Pour everything into a container filled with water necessary spices, salt and sugar.
The liquid is first boiled and only after it has completely boiled, vinegar is poured in.
The hot, still bubbling marinade is immediately poured into already filled jars as full as possible.
The jars must undergo another sterilization for a quarter of an hour.
All that remains is to roll the cans securely, carefully turn them over and immediately wrap them so that the cooling process proceeds as slowly as possible.

Important! Before starting cooking, all fruits must be sorted. Overripe fruit is absolutely not suitable for canning. At heat treatment it may lose shape and look completely different from what you would like. Spoiled, wormy and deformed fruits should also be discarded.

Cherry plum marinated snack with tomatoes

Unusual combination juicy tomatoes Everyone will like it with cherry plum. The preparation turns out incredibly tasty; after such a dish you simply won’t want to eat ordinary pickled tomatoes.

You will need:

one and a half kg. ripe tomatoes;
half kg. cherry plums;
2 pcs. sweet pepper (to taste);
3 pcs. dill umbrellas;
6 cloves of young garlic;
5 cherry leaves;
1 leaf of fresh horseradish;
1 PC. hot pepper;
3 buds of cloves;
2 laurel leaves;
15 pcs. black pepper;
4 without a mound of art. l. Sahara;
2 full tbsp. l. salt;
third 200 gr. a glass of vinegar.

Pickled red cherry plum recipe:

Tomatoes and cherry plums are washed thoroughly.
The jars are washed in hot water using soda and must be sterilized.
The pepper is cleared of seeds and cut into several pieces.
All the necessary spices are placed in the jars.
Tomatoes, cherry plums and peppers are placed alternately on top of the spices.
Purified water is poured into a deep bowl and immediately placed on a heated stove.
The liquid is first brought to a boil and immediately poured into maximally filled jars.
The jars are heated for several minutes, after which the water is carefully drained.
All filling manipulations are repeated again.
The second filling is poured into the pan, sugar and, of course, salt are now mixed with it.
The liquid is placed on the stove and goes through a boiling process.
Vinegar is slowly added to the boiling marinade.
The filling, without having time to cool, is poured into all the jars.
There is very little left to do - roll up and carefully wrap all the jars.

Tip: you can pickle cherry plum with tomatoes without adding acids. In this case, you should use not ordinary, but wild cherry plum. It contains plenty of acid, which can easily replace vinegar. This preservation can be stored in a cool place all winter. Cherry plum, as a substitute for vinegar, is also used for pickling other vegetables. Even finicky cucumbers can be stored without problems if you add cherry plum to them in a jar.

The abundance of ways to pickle cherry plum allows each housewife to choose the one that she likes. You can even try preparing a few jars “for testing” to make sure how tasty they are and decide on the most suitable recipe.

The household will certainly fall in love with the cherry plum, because it is not only beautiful, holiday treat, but also a tasty addition to regular dishes.

The second half of summer is the time when the cherry plum lights up with bright multi-colored lights in many gardens. For many, it is simply a sweet and sour fruit, which is great for banal compotes. But it is from cherry plum that you can make amazing interesting conservation for the winter! Amazing sauces to the meat aromatic preparations To delicious desserts, original wraps with vegetables - it would take a long time to list everything, it’s better to arm yourself with several recipes and replenish your shelves with new jars with bright, mouth-watering contents!

Compote “Summer Waltz”: recipe from blue or red cherry plum

Despite the simplicity of the recipe, adding blue or red plums to a jar will give the preserve an unusual, appetizing look, but what about taste qualities needless to say, it will make an amazing drink and interesting filling for pies or bagels.

Ingredients:

340 g granulated sugar;
1 kg 500 g cherry plum (blue or red).

Preparation:

Only ripe hard fruits are suitable for compote. You can even take slightly unripe ones - this ensures that pests have not had time to infest them.
Rinse in a colander in cold water.
Prepare the jars thoroughly with baking soda.
From this amount of ingredients you will get two jars of compote (1.5 l). Divide the plums into two glass containers and pour boiling water over them. clean water. Cover with lids that have been previously sterilized in boiling water.
After 10 minutes, drain the liquid into a saucepan and add sugar.
Pour the boiling syrup into jars, roll up immediately, and leave upside down for air cooling.

Compote of yellow cherry plum and zucchini “Pineapple”

An unusual preserve that tastes like pineapples in syrup. The combination of cherry plum and zucchini is possible.

The syrup can also be used to make jelly or marmalade.

Ingredients:

930 ml water;
260 g sugar;
300 g cherry plum (yellow);
2 cloves;
300 g zucchini.

Preparation:

Rinse liter jars thoroughly with soda added to water.
Cut zucchini, seeds and skin removed small cubes(approximately 1 by 1 cm).
Place the zucchini cubes in a jar, trying to leave a small void in the middle. Fill it with ripe yellow cherry plum. Add cloves.
Cook sweet syrup from water and sugar, pour the cooled liquid into the contents of the jars.
Sterilize for no more than 20 minutes. Seal and turn over to air cool.

“Tkemali”: an excellent recipe for meat

Exquisite delicate sauce. It goes well with meat and is also great for preparing various dishes. There are many options for preparing this seasoning, but in most, cherry plum remains the main ingredient.

Ingredients:

100 ml vegetable oil;
30 g hot red pepper;
100 g garlic;
80 g of greens (parsley, dill, cilantro);
40 g salt;
220 g sugar;
110 ml pomegranate juice;
2 kg 230 g cherry plum (any color, perhaps even adding green, slightly unripe).

Preparation:

Place the thoroughly washed cherry plum, along with the seeds, into a large cooking container and fill it with juice. First cook over high heat, then reduce the flame and cook until the berries are softened. This usually takes about half an hour.
Rub the slightly cooled mass through a colander (fine) or sieve. Add sugar and salt immediately.
Put it back on the fire and cook for a quarter of an hour.
Chop the garlic cloves and washed herbs.
Place garlic, pepper and herbs into a container with boiling sauce, stir and cook again for a quarter of an hour.
Place the finished mixture in jars prepared by sterilization, carefully pour a little vegetable oil on top with a spoon (for storage duration) and close the lids.

Be sure to store refrigerated.

Cherry plum with tomatoes: step-by-step recipe

Very unusual and unusual canned snack for lovers of spicy original taste. If you take small, yellow varieties of tomatoes, then the contents of the jars will look like yellow olives. There is no need to talk about taste, during festive lunch such deliciousness will evaporate from the table instantly.

Ingredients (per 1 liter jar):

100 g garlic;
500 g cherry plum;
40 g sugar;
130 g tomatoes;
30 g dill (with umbrellas);
500 ml water;
15 g salt (not iodized).

Preparation:

Take a handful of cherry plum and make syrup from it. First boil in water, strain and combine with sugar and salt.
Send dill to the bottom of the jar, sprinkle a few pieces of garlic and lay out tomatoes and cherry plums in layers, sprinkling everything with garlic.
Pour in the boiled liquid and sterilize for a quarter of an hour.

There is no need to wrap it up for cooling.

Pickled

Fragrant preservation Ideal for meat or vegetable dishes. Some housewives add cherry plum from a jar directly during cooking, it turns out very tasty and very unusual. Light sour, spicy pungent taste– a wonderful combination in soup or casserole. You can also add interesting ingredient Add it to a salad or make a dressing based on it, you will get a wonderful new dish.

Ingredients:

900 ml water;
46 g salt (coarse);
70 ml wine vinegar;
69 g garlic;
4 sprigs of celery and parsley;
2 cherry leaves;
dill umbrella;
bay leaf;
cherry plum;
5 g black pepper (peas).

Preparation:

Prepare the cherry plum for preservation by thoroughly washing and separating the tails.
In a bottle (3 liters) put all the seasonings at the bottom. Fill the jars up to the shoulders with cherry plum.
Prepare the marinade by boiling the liquid with sugar and salt.
Pour the boiling mixture into the jars, pour vinegar on top.
Seal and turn over, wrapping with a blanket.

"Satsibeli"

For those who are unfamiliar with this beautiful word, it would be useful to know that satsibeli is traditional seasoning Georgians prefer meat, vegetables and even fish. Of course, in our country this delicious sauce changed a little, and also quite often eaten simply with black bread - perfect option a quick and satisfying snack.

Ingredients:

50 g sugar;
1 kg 200 g cherry plum;
20 g salt;
5 g red hot pepper;
10 g garlic;
30 g each of cilantro and dill.

Preparation:

Rinse the cherry plum and boil it with a little water added. Stir occasionally to prevent burning. Wipe through a colander.
Add all the ingredients (grind the garlic) and cook over low heat for 25 minutes after boiling.
Pour into jars and sterilize for 10 minutes.
Seal and turn upside down.

Express compote

You've run out of sugar, but there's still a lot of cherry plum left? No problem, you can cook unusual compote. Sugar is not needed here, and in winter the marinade will make vitamin drink if you add a little honey or sugar. The fruits themselves can be used for various fillings baking.

Ingredients:

water;
cherry plum

Preparation:

Pour cherry plum cold water, send to strong fire and bring to a boil (no need to boil!).
Carefully remove the berries using a slotted spoon or colander. Send them to clean jars.
Boil the liquid, immediately pour the fruits into the jars, seal them, and send them upside down to cool under a blanket.

Pickled cherry plum (video)

Are you convinced that such an unusual preserve can be prepared from such simple fruits? Be sure to try using at least one recipe, you won’t be able to replace cherry plum with anything - you’ll want to cook amazing dishes again and again. We choose a recipe to our liking, preserve it and enjoy the healthy, spicy seasonings or amazing compotes.

Preparations for the winter from cherry plum, what can be prepared from cherry plum for the winter. Cherry plum is a southern fruit, but it is widely used in winter preparations. Cherry plum preparations are used as therapeutic and dietary products. Compote of apples and cherry plums for the winter. This amazing drink With bright aroma summer will help decorate your feast during the cold winter season. 1. Cherry plum jam. 1 kg cherry plum, 700 g sugar, 40 g powdered pectin, 5 g citric acid. Wash the fruits, remove the seeds, place in a cooking vessel, boil for 5 minutes in a small amount of water and set aside for 10-15 minutes. Then heat it up, add pectin, after a few minutes add sugar and citric acid dissolved in a small amount of water, and cook until tender. Transfer the hot jam into prepared jars. 2. Preparation for the winter from yellow cherry plum and zucchini. Peel the zucchini from the skin and seeds (if they are large), cut into cubes measuring 1.5 cm * 1.5 cm. In prepared liter jars add washed water to half the volume yellow cherry plum, then fill to the top with zucchini cubes. Pour boiling water over it. Leave for 5 minutes. Drain the water, add 200 grams of sugar for each liter of liquid. Heat until the sugar dissolves and pour into jars. Place the workpiece to sterilize for 10 minutes and roll it up. Note - When you bet on water bath, then do not put the hot container into cold water. It might burst. 3. Cherry plum jam. Can be made from any puree (fresh or canned). To prepare the puree, simmer seedless fruits with a small amount of water until softened. Grind through a sieve or colander. Bring the raw material to a boil. For 1 kg of puree, take 1 kg of sugar and boil to the desired thickness over low heat, stirring so that it does not burn. We do not add sugar immediately, but gradually. They gave it half, boiled it a little, then added more. As soon as the jam is ready, immediately pack it into jars and twist it. We do not turn the container over. 4. Homemade cherry plum preparation for the winter - Tkemali sauce. To prepare this sauce you will need for 3 kg of cherry plum 1 tablespoon of salt, 1 tablespoon of hops - suneli, 1/2 cup of garlic cloves, 100 - 150 grams of greens with unripe cilantro seeds, 150 grams of dill umbrellas with seeds. Make a puree from the fruits. Through a sieve or colander, grind the pitted fruits, boiled in a small amount of water. This homogeneous mass simmer over low heat for half an hour, then add salt and simmer for another 10 minutes. Add hops - suneli, minced garlic and herbs with unripe seeds to the mixture. Boil the tkemali sauce for 5 minutes, package and roll up. 5. Tomatoes with cherry plum and garlic. For 1 part garlic, 1 part small dense tomatoes, 4 parts ripe cherry plum. Place fruits and garlic cloves in jars, topped with dill sprigs. Prepare juice from boiled cherry plum (compote), adding salt and sweetening to taste (per glass of liquid: 1 tablespoon of salt, 2 tablespoons of sugar). Pour in the prepared liquid and sterilize the bottles for 15 - 20 minutes. Used for making sauces in winter, for seasoning dishes. 6. Cherry plum jam. This jam is cooked in several stages. Prepare a weak syrup from a glass of water and 3 tablespoons of sugar and boil the fruit for 3 minutes, lowering it into boiling liquid. Then take it out. Add sugar to the syrup, bring to a boil, lower the cherry plum and boil for 5 minutes. Let it sit for several hours. Then boil the jam for another 5 minutes, 2 times and roll up. For 1 glass of water, 1 kg of cherry plum, 1.5 kg of sugar. 7. Cherry plum compote. You can put the fruits either up to the shoulders of the jar, or a little, so that there is more compote. Boil the syrup - add a glass of sugar to 1 liter of water (more to taste). Wash the fruits, prick them in 2-3 places and put them in a container. Fill and sterilize 3 liter bottles 15 - 20 minutes, liter 10 minutes. Roll up. 8.Cherry plum seasoning. 1 kg of cherry plum, 100 g of sweet pepper, 50 g of garlic, 50 g of coriander, 25 g of dill, parsley and celery, salt and ground black pepper to taste. Boil the cherry plum in a small amount of water and rub through a sieve. Peel the pepper from seeds, finely chop or mince. Chop the garlic and herbs. Place the grated cherry plum in a cooking vessel, bring to a boil, add prepared vegetables, salt, black pepper and cook for 10 minutes. Transfer the prepared seasoning while hot into the prepared bowl. Pasteurize half-liter jars for 15 minutes at 90 °C. 9. Cherry plum jam No. 2. 1 kg of cherry plum, 1.4 kg of sugar, 1.5 glasses of water. Place the fruits in boiling water for 1-2 minutes, cool, remove the skin, remove the seeds and place in acidified water (2 g of citric acid per 1 liter of water). Pour the prepared cherry plum with hot syrup and set aside for 4 hours. Then drain the syrup, bring to a boil, boil for 15 minutes and pour it over the fruits for 4 hours. Repeat the operation 2 more times, last time cook until tender (about 20 minutes)