What to make from yellow cherry plum. Tkemali sauce made from yellow cherry plum. Red cherry plum sauce

Plums have several varieties: yellow and red cherry plums, prunes, sloe (see how to cook delicious). Let's talk today about red and yellow cherry plum. If the year is fruitful, then, as a rule, there are a lot of fruits. And, some gardeners are thinking about how to recycle it.

Red and yellow cherry plum is a fruit that grows in the southern regions of the country. The fruit is small in size, fragrant, with a hard-to-remove seed and difficult to release juice. The first thing that comes to mind is jam or compote. Although this fruit can be used to prepare snack products. Here are some easy-to-prepare cherry plum preparations for the winter.

Red cherry plum jelly

Red cherry plum is much sweeter than yellow cherry plum. In addition, this fruit contains much more pectin than yellow cherry plums, plums and prunes. And, this means that red cherry plum will make an excellent, beautifully colored, fragrant jelly.

Ingredients:

cherry plum – 5 kg,
water – 750 ml,
sugar – 800 gr. per liter of juice.

Preparation

First, we wash the fruits, remove rotten and overripe ones.
Place the clean raw material in an enamel pan whole, along with the seeds, and fill it with cold water according to the recipe and cook for 25-30 minutes until the fruit softens.
Then we grind the hot raw materials in a sieve, leaving fragments of skin and seeds.
Pour the mass into another enamel pan and boil the mass by a third of the volume.
Before the end of cooking, add sugar in small portions and wait for it to completely dissolve. Stir the jelly constantly to avoid burning.
Next, take a drop for gelling. If the cold drop does not spread over the plate, then the jelly is ready.
You can close the hot product in tanks and roll it up tightly, or you can cool it and transfer it to containers and cover with plastic lids. it's a matter of your desire.

Cherry plum jam

Ingredients:

2 kg cherry plum
1 kg sugar
about 5 liters of water.

Preparation

Select healthy fruits. There is no need to use fruits with slight traces of rot, even after cutting off the damaged areas.
Wash the fruit, remove leaves and stems.
One of the properties of the southern plum is that small fruits are difficult to separate from the seeds. The following procedure will make it easier to get rid of them: pour 0.5 liters of water into a saucepan, lower the fruits into it, cover with a lid and heat. Water will only be needed to get rid of the seeds; it is not needed for the jam itself. Therefore, after 5 minutes of boiling, it must be drained. Now unnecessary seeds can be easily removed from the fruit. To do this, cool the fruit mass and grind it through a sieve or colander. You need to place a container under them to collect the pulp. The bones remain in the colander.
Now we begin the actual production of jam. The cherry plum pulp is immersed in a pan, sugar is added. Place the container with food on low heat. It is better to use an electric stove, as it cooks less than a gas stove.
The jam is cooked for 3 hours. Periodically, the mixture must be stirred and the resulting foam must be removed. When the fruit pulp acquires a pleasant caramel color, the jam can be considered ready.
Now you can roll up the jam for the winter. To do this, take 1 liter jars, process them in a microwave oven, using a kettle or pan, fill them with fruit jam and roll them up with sterilized lids. This preparation is stored in a dark, cool place for 3 years.

You can use the finished jam as a dressing for pies, pancakes and other baked goods.

Fruit jam from cherry plum with orange

Ingredients:

2 kg cherry plum
1 kg oranges
2 kg sugar

Preparation

Select ripe cherry plum fruits, wash and let dry. Carefully cut and remove the seeds.
Wash the oranges thoroughly and boil in boiling water for about a minute. There is no need to separate the zest; it contains many useful microelements and gives the jam a light spicy aroma.
Cut the oranges into small pieces and place in a blender. Grind the citruses into a homogeneous paste.
Mix orange puree, sugar and cherry plum fruits. Leave the mixture for half an hour so that the sugar has time to dissolve. This is necessary so that the jam does not burn during cooking. The fruits need to be stirred periodically.
Place the pan over high heat and bring the mixture to a boil. After this, reduce the temperature to low and leave the pan for 10 minutes.
Prepare jars for canning. When the jam has cooled a little, transfer it to containers and cover with sterilized lids. Turn the jars upside down.

After the contents have cooled, the jars are stored in a dark, cool place.

Cherry plum in its own juice

Ingredients:

2 kg cherry plum
0.4 kg sugar
3 tbsp. water.

Preparation

Select ripe fruits, wash, remove twigs and seeds. Place in a deep container and cover with sugar. Add water and place over medium heat. Heat the fruit to 85 degrees, stirring occasionally. Boil the fruits for 5 minutes, remove from the stove and transfer to the prepared container for canning.

You can cook southern plums in their own juice without sugar. To do this you will need 1 liter of juice per 1 kg of fruit. The peeled fruits are poured with boiling juice and preserved.

Pickled cherry plum

Pickled cherry plum is used as an independent snack dish or included in complex side dishes for meat dishes.

For a 3 liter jar:

For the marinade:

water – 5 glasses,
sugar – 350 gr.,
vinegar 5% - 80 ml,
cloves – 10 grains,
cinnamon -2 gr.

Preparation

For pickling, choose ripe and firm cherry plum without worms or damage. Wash the fruits and place them tightly in the prepared jar.
Prepare the marinade. To do this, pour water into an enamel pan, add spices, sugar and boil for 5-7 minutes. Next, pour in the vinegar, mix and pour into a jar of fruit. Laying ratio: cherry plum - 60%, and 40% - marinade.
Next, pasteurize the jars in hot water for 20 minutes. After that, roll it up tightly.

Tkemali cherry plum sauce for the winter

Ingredients:

yellow cherry plum – 3 kg,
water – 0.5 l,
dill – 250 g,
cilantro – 300 g,
garlic – 4 cloves,
sugar – 25 g,
mint – 350 g,
dried hot pepper - 2 pods,
vegetable oil,
salt.

Preparation

Ripe cherry plums are sorted, washed and cleared of branches.
Boil the fruit for 5 minutes to easily separate the seeds and peel.
The fruit puree is placed in a pan, peppers, salt and dill, previously tied into a bunch, are added. Cook for half an hour, stirring.
Take out the dill, add the herbs and garlic chopped in a blender. Cook for another quarter of an hour. Tkemali sauce is ready.
Pour the sauce into sterilized jars and add a little oil. The dish is stored in a dark place for a year.
If desired, add coriander, thyme, basil, tarragon and other spices to the sauce.

Cherry plum is a vitamin-rich and delicious fruit. Cherry plum trees are highly fertile. From just one of them you can get up to 100 kg of ripe fruits. And, of course, cherry plum preparations for the winter are very popular, the recipes for which amaze with their variety.

Methods for harvesting cherry plum:

From this versatile product you can prepare a wide variety of dishes: preserves or marmalade, jams, compotes and even sauces for meat or fish. Dishes made from this fruit will please even the most capricious gourmets.

Red plums contain more sugar and pectin than yellow and prunes. This is an ideal fruit for making jam, jam, marmalade or jelly.

Cherry plum jam

For red plum jam you will need a minimum of ingredients:

For 2 kg of cherry plum - 1 kg of granulated sugar.
Water.
If desired, you can add cardamom or cinnamon.

Cooking process:

We sort through the ripe fruits, remove spoiled and moldy ones, wash them and put them in a saucepan. Pour water so that all the drains are completely covered. Place on fire and boil for 10-15 minutes. This procedure is necessary in order to easily separate the pulp from unnecessary seeds and skin.
Pour boiled fruit with cold water, then dry with a towel and rub through a sieve.
Mix the resulting puree with sugar and cook over low heat for 2-3 hours until the jam thickens. Red cherry plum contains sufficient natural pectin, so no additional thickeners are required.
A few minutes before it is fully cooked, add cardamom or cinnamon to taste.
Pour the finished jam into pre-sterilized jars and roll up the lids. Before the jars cool completely, place them in a dry place and cover them with a warm blanket.

All you have to do is wait for the cold winter to warm up with hot tea and an amazingly delicious dessert.

Cherry plum jam

Jam can be made from both red and yellow cherry plums. There are no particular differences between recipes with and without seeds, but seedless jam will last much longer.

Jam made from pitted yellow cherry plum with oranges is incredibly tasty. To prepare it you will need:

2 kg plums;
1 kg sugar;
1 kg of oranges.

Step by step recipe:

Wash the ripe yellow cherry plum fruits and let them dry. Cut into 4 parts, remove the seeds.
Pour thoroughly washed oranges with water and cook for 2-3 minutes after boiling. The zest will give the jam a light citrus aroma.
Grind the boiled oranges until smooth using a blender or meat grinder. A blender will produce a more homogeneous puree.
Mix plums, orange mixture and sugar. Leave the mixture for 30-40 minutes until the sugar is completely dissolved.
After boiling, cook for 10 minutes and set the pan aside.
When the jam has cooled a little, you can pour it into jars and roll up the lids. Turn the jars upside down, cover with something warm and leave until completely cool.

The jam should be stored in a cool, dry place. Then it will definitely survive until winter.

Cherry plum compote

This wonderful southern plum can also be used to make various compotes. The preparation process is no different from traditional compote made from other types of berries and fruits. Only strong, ripe fruits can be used.

Fill sterile jars to the top with fruit, pour boiling water and let stand for about half an hour. Drain the water into a saucepan, add sugar (a kilogram of sugar per kilogram of plums) and bring to a boil. Pour the resulting syrup over the fruits and roll up the lids. The compote has a sugary taste; it should be diluted with water before use.

Pickled cherry plum with tomatoes

From cherry plum you can prepare not only sweet, but also spicy dishes.

It would seem incompatible products - tomatoes and sweet cherry plum. But with the right approach, you will get a unique and very tasty pickled delicacy. Even novice cooks can handle the preparation of pickled plums and tomatoes:

We choose ripe tomatoes, approximately the same size as cherry plums.
Place washed and dried vegetables and fruits in jars to the brim.
Place sprigs of dill and finely chopped garlic on top.
Prepare hot pouring: add sugar and salt to the water (1 tablespoon per 1 liter of water).
Fill the jars to the brim and close the lids. To be completely sure of its safety, you can drain the marinade, boil it and refill it, and only then roll it up.

You can add a little vinegar to give it a sour taste. You can use plums of any color, including unripe green ones. This marinated miracle will serve as an excellent appetizer for any table.

Tkemali sauce

The world-famous tkemali sauce is also prepared from these fruits. It is an excellent addition to meat or fish. There is nothing complicated in preparing this masterpiece of Georgian cuisine.

The set of ingredients for the sauce always remains the same:

cherry plum 2.5 kg;
200 ml water;
1 tbsp. a bed of sugar and salt;
hot capsicum to taste;
garlic - 20 cloves;
1 tbsp. a spoonful of coriander seeds;
greens (dill, basil, cilantro, mint);
ground pepper (red or black to choose from).

You can prepare the sauce not only directly for dinner, but also for the winter. The winter version has minor differences from the traditional recipe.

Preparing tkemali for the winter:

Wipe the washed fruits, remove the seeds and place in a saucepan.
Cook over low heat until the juice comes out.
Add sugar, salt, ground pepper and finely chopped garlic to the fruit.
Boil the mixture over low heat for 20-30 minutes.
Add chopped greens and capsicum.
Pour the finished sauce into jars and close the lids.

For long-term storage, sterilize the jars in any convenient way. The color of the sauce will be red or yellow, depending on the cherry plum chosen. The quantity of products can be adjusted at your discretion, you can add more pepper or less garlic, you can add khmeli-suneli or utsko-suneli seasoning, the amount of greens is also calculated as desired.

If you don’t have cherry plum on hand, you can make a sauce very similar to tkemali from other varieties of plums. How to do this, watch the video.

Drying

In order for the cherry plum to survive until winter, it is not necessary to roll it or boil it, you can dry it. It will be stored for an unlimited amount of time.

A simple recipe for dried cherry plum:

First you need to wash the ripe fruits, boil until soft, and grind through a sieve.
Cook the resulting mushy mixture until it thickens, the main thing is not to burn.
If you add sugar to the mixture, you get a marshmallow. Or you can simply dry it without adding any foreign products.

If you have a marshmallow dryer, pour the mixture into a tray in a thin layer and dry for about a day at a temperature of 40 degrees.
If you don’t have a dryer, you can dry it in the oven at 90 degrees. This method is even faster - the plum will dry in 7-8 hours. Be sure to open the oven door slightly to allow excess steam to escape.

Freezing

If you freeze cherry plum, you can prepare dishes in winter using the same principle as using fresh fruit.

The process of freezing cherry plums is simple: just sort out the fruits, wash them smooth and whole and dry them completely. Then place in the freezer. With or without bones - whichever you prefer.

To prevent whole plums or halves from sticking together when frozen, it is recommended to lightly freeze them individually, and only then place them in bags or containers. When frozen, cherry plum retains more vitamins than any other method of preparing it for the winter.

It would seem that such a simple fruit is cherry plum. And how versatile its use is in cooking! A huge number of different recipes, and all the dishes are unique, very tasty and healthy. By preparing cherry plum for the winter, you can enjoy dishes made from this wonderful fruit all year round.

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 its islandy 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 absence of unusual ingredients, this preparation turns out 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 with 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.
The required amount of sugar and salt is poured into each jar, and vinegar is immediately added.
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 determines how long the finished product will last. 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. An excellent solution would be to prepare 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 left 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.
The specified amount of vinegar is added to the water 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, lasting 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 an unusual taste. The aroma of cinnamon emphasizes it, complements and improves it. It can be a stand-alone snack or an incredibly tasty addition to a side dish.

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 a huge amount of all kinds of impurities that are far from healthy, which 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 force them to discuss this unusual and incredibly tasty dish for a long time.

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.
The jars are washed with 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.
All the necessary spices, salt and sugar are poured into a container filled with water.
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 up 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. During heat treatment, it can lose its 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

Everyone will like this unusual combination of juicy tomatoes and 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 and 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 place cherry plum 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.

Households will certainly love cherry plum, because it is not only a beautiful, festive treat, but also a tasty addition to regular dishes.

Cherry plum is exceptionally fertile. From just one tree you can harvest up to 100 kg of sweet and sour fruits, which are then usually eaten both fresh and stored for the winter. We decided to devote the following recipes to all possible ways of preserving cherry plum fruits so that by the time they ripen you already have ideas for recipes.

Cherry plum compote with seeds for the winter

This compote recipe produces a very thick, sweet and rich drink that should be diluted with water to taste before drinking. Compote can be prepared from cherry plum alone, or from cherry plum and plum in any proportions.

Ingredients:

cherry plum - 450 g;
granulated sugar - 300 g.

Preparation

This compote is prepared relatively quickly and easily, since it does not require sterilization of dishes.

After sorting, rinsing and pre-driing the cherry plum, fill the selected liter jar to the top with the fruit. Pour boiling water into the jar and close it with a lid. Leave the fruits to steep in boiling water for about 15-20 minutes, then drain the water into a saucepan and add granulated sugar to it. Bring the syrup to a boil, making sure all sugar crystals are completely dissolved. Fill the contents of the jars with hot syrup and quickly roll up the scalded lids.

If you want to make the drink a little more aromatic and spicy, add a vanilla bean or cinnamon stick to the syrup before placing over the heat.

Cherry plum sauce for the winter

One of the most popular cherry plum preparations for the winter is the Georgian tkemali sauce, and therefore, if there are a lot of fruits, instead of the usual jams and compotes, close a jar or two of the spicy sauce, which will then go perfectly as an accompaniment to meat and fish dishes.

Ingredients:

cherry plum - 2.8 kg;
vinegar - 25 ml;
garlic cloves - 11 pcs.;
green cilantro - 4 handfuls;
granulated sugar - 45 g;
salt - 15 g;
- 20 g.

Preparation

After peeling the cherry plum, put the pulp in a saucepan and leave to simmer for about half an hour until the berries turn into puree. The resulting puree can be pureed, but it is much easier to beat it with a blender so that the sauce is homogeneous and there is no skin in it. Add granulated sugar, salt and suneli hops to the pureed cherry plum. After thoroughly stirring the sauce, leave it to simmer over low heat for another half hour. After the allotted time, add chopped cilantro and garlic, cover everything again with a lid and cook for another 30 minutes. After adding vinegar, the sauce should be allowed to simmer for another 5 minutes, and then you can immediately pour it into sterile jars and roll up the lids.

If you still don’t know what you can make from cherry plum for the winter, then the most obvious option is jam. Due to its slight sourness and tartness, the cherry plum delicacy will have no analogues on the shelves of your pantry. In the future, you can eat cherry plum jam on its own, or you can use it to make baked goods.

Ingredients:

Preparation

Place the cherry plum pulp in an enamel bowl. Separately, mix granulated sugar with a little water and leave the syrup to boil until all the sugar crystals dissolve. Pour the prepared syrup over the fruit halves and leave overnight. In the morning, some of the sugar crystallizes back, but it’s easy to return to the previous order of affairs by placing the pan on the fire again. After the sugar top has thawed, the cherry plum jam is cooked for another 3.5-4 hours at minimum heat, regularly removing noise from the surface. Next, the treat can be poured into sterile containers and rolled up.