Not every year, the orchard pleases its owner with a plentiful harvest. But this does not apply to cherry plum. In any weather, this culture bears fruit abundantly. Many do not know where to get fruits, what to do with them. In this article you will find information about how to make compote from cherry plum and its beneficial properties.
Helpful information
Cherry plum is a type of ordinary plum. Scientists call it widespread, Europeans call it mirabelle, and residents of the North Caucasus call it wild. This stone fruit plant has been known to man for a long time. Gardeners love him for his unpretentiousness. Depending on the variety, cherry plum fruits differ in shape, size, color and taste. Yellow-fruited and aronia fruits are especially appreciated. An interesting fact is that the taste of compote depends on the color and maturity of the fruit. From ripe cherry plum of dark color, the compote will be sweet, and from yellow unripe fruit - sour.
The benefits of cherry plum
Cherry plum is very tasty and healthy. Its fruits cleanse the human body of heavy metals, facilitate the state of hypertensive patients, increase vascular permeability. Cherry plum is recommended for rheumatism, pneumonia, tuberculosis, diseases of the stomach and intestines, to improve appetite. It has anti-inflammatory, laxative and diuretic effects, cleanses the blood.
From this fruit is prepared pastille, jam, jam, juice. Compote of yellow cherry plum is especially good. The fruits are frozen and pickled. Cherry plum, freed from pits and crushed fruits, is dried in the sun, giving the resulting mass the appearance of plates. So they are stored for a long time, their taste does not change, and useful properties are preserved. These plates can be used as a separate dish or used as one of the ingredients for the preparation of seasonings and sauces.
Yellow cherry plum. Compote for the winter without sterilization
In most cases, jars with compote for long-term storage are sterilized. But there is a recipe according to which you can make a compote of cherry plum without sterilization. To do this, you will need a three-liter jar, two and a half liters of water, four hundred grams of fruit and a glass of granulated sugar. If desired, berries are added to the compote. If raspberries or black currants are placed in the jar, the color of the liquid changes.
The process of making compote begins with a thorough washing of the can. Synthetic dishwashing detergents are not suitable. Better to use baking soda. The jar should be washed well with hot water, preferably flowing. Then pour boiling water to the brim, cover with a steamed lid in advance and leave for ten to fifteen minutes. A pot of filtered water should be put on fire.
The next stage of the preparatory work is as follows: the water should be drained from the can, and the container should be turned upside down on the table, after laying a towel. The lid is also placed here. When the water drains, the jar needs to be turned over and filled with cherry plum, making punctures in each fruit. So the plum does not crack from boiling water, and since its peel is stiff, through the hole a sweet liquid will fill the fruit. The jar is poured with boiling water, covered and left for ten minutes.
Then the liquid is poured into the pan and boiled again, but with the addition of sugar. It turns out syrup, which is filled with a can of cherry plum so that the fruits are completely covered. Now you need to roll up the jar in the usual way and put down the lid. Wrap in a warm blanket until cool. So you can cook stewed cherry plum with pits for the winter. It remains to turn the jar upside down and put in a cool place.
Stewed cherry plum. Recipe
Harvesting for the winter is always time consuming. But there are simple and quick recipes. You can cook stewed cherry plum with pits for the winter without sterilization. This will require a jar, sugar, cherry plum and water. A syrup is prepared at the rate of one kilogram of sugar per liter of liquid. Cherry plum needs to be washed, sorted out and the stalks removed. Then the fruits are blanched in hot water for several minutes and immediately cooled in cold.
A well-washed can of one third of its volume is filled with cherry plum and poured with boiling syrup, which is prepared from the water in which the fruits were blanched. Then the jar rolls upside down and wraps itself well with something warm. When it cools, it is put into its usual position. Stewed cherry plum, the recipe of which is proposed to be tested, is ready.
Tasty compote
In the autumn season, when all the vegetables and fruits ripen, a lot of things can be prepared from them. For example, a compote of cherry plum with pits for the winter. For this, the fruits are moved. This is necessary in order to remove the stalks and discard immature and rotten fruits. After that, they wash well with baking soda. Then laid out on a towel for drying. Each fruit is pierced by a needle. A three-liter jar is sterilized. One and a half kilograms of dried and punctured cherry plum are laid out in it. A pan with 1.5 liters of water and 400 grams of sugar is put on fire for boiling. It turns out syrup.
When it cools down a bit, they pour cherry plum on it. Then the bottom of the larger pan is covered with a towel, poured water and heated. Put there a jar of fruit compote and cook for 30 minutes. To prevent drilling, sterilization is carried out on low heat. Roll up the jar and put it in storage. Stewed cherry plum with bones for the winter ready!