Clash for the winter: jam, sauce, pickled cherry plum, compote, tkemali, ketchup, cherry plum, canned with tomatoes for the winter, adjika from cherry plum for the winter

Excellent winter blanks can be made from greedy. And which ones you will learn from the article.

Content

If you have a few extra pounds in your house, be sure to try to cook it according to our recipes. Conservation from these fruits is very tasty, and a huge number of options for its preparation.

Cherry jam for the winter

The easiest blank of cherry plum for the winter can be called jam. There is nothing easier than cooking it, for this you do not need a lot of time and effort. Such jam can be served to pancakes, spread sweet sandwiches to them or eat it in anchor.

Cherry plum - 1.5 kg
Sugar - 1.2 kg

To prepare jam, only ripe, but dense fruits are suitable for us. Sort into a cherry plum, remove all rotten, soft and green fruits.
Wash the cherry plum, remove the seeds from it in any convenient way.
Fold all the fruits in a pan with a thick bottom, pour sugar sand there.
Now you need to wait a few hours. So that cherry plums to let the juice. Part of the sugar will dissolve in the released juice, the part will remain not dissolved.
Now, light a fire under the pan, it should be minimal, otherwise the jam will definitely burn. On the specified fire, bring the mass to a boil and cook for 7 minutes. During this process, a foam will form on the mass, it will need to be removed.
After the indicated time, turn off the fire under the pan and leave the jam for several hours.
A few hours later. Boil the mass again, and then leave again to cool. There are several such procedures, 3-4 are better.
Now it remains only to lay out the sweetness in sterilized containers and tightly close them with a lid.
That's all, sweet and tasty cherry cherry jam is ready.

According to the same principle, you can cook from cherry plum jam. To do this, take 2 kg of sugar per 1.5 kg of fruits. Cherry should be welded, and then cleaned of the skin and seeds. The fruits themselves need to be wiped through a sieve or chopped with a blender. Further, all actions are similar to the above - boil the mass, cool and so several times.

Cherry sauce for the winter

From cherry plums, you can harvest for the winter not only of various sweets and compotes, but also delicious sauces. We will share the recipe for one of them now.

Cherry plum - 1.3 kg
Garlic - 1 head
Adzhika - 50 g
Basil fresh - twig
Water - 300 ml
Salt, ground pepper, carry, ginger, oregano

First you need to sort through the cherry plum, throw out unsuitable for eating, as well as cooked, supported, etc. For the sauce, select ripe and sweet fruits.
Wash them, weld them for 10-15 minutes, and then wipe it through a sieve. Thus, you quickly remove the skin and bones from the cherry plum, and also get the pulp.
Place the pulp in a container with a thick bottom, pour the specified amount of water here. Cook the contents over low heat for half an hour, do not forget to mix it so that it does not get burnt.
Purified garlic must be passed through the press.
Wash the basil, chop finely.
After half an hour, add garlic, basil, salt and spices to the mass of cherry plum, as well as adjika. Cook the sauce for another 15 minutes.
Now put the finished product according to pre -sterilized containers of a small volume and immediately close them with the lids.
Small containers are recommended so that the sauce does not stand open for a long time. Although it is so tasty that it is unlikely to stand in the refrigerator for a long time.

Pickled cherry plum for the winter

Most often, vegetables are harvested in this way, however, pickled cherry plum is no less tasty. Such conservation can serve as a dessert and as a snack, also pickled fruits can be added to various salads.

Cherry plum - 500 g
Garlic - 5 cloves
Salt - 1 tsp.
Sugar - 2 tbsp. l.
Apple vinegar - 4 tbsp. l.
Cloves, cinnamon

Such a spin is prepared very simple, it will take very little time.
Take the cherry plum and rinse it several times. Choose only dense and ripe fruits. Next, dry the cherry plum.
Peel the garlic, you can cut it with plates, you can leave the cloves intact. If you want to get a sweet snack, you can’t use garlic.
Put a little spices and spices in a sterilized container. Choose them to your taste and depending on what snack you want to get - more spicy, sharp, sweet, etc. Send garlic and blouse here.
Now boil the right amount of water, pour it into a container, leave it for several minutes.
Drain the water into the pan, bring it to a boil again, dissolve salt and granulated sugar in the liquid, add vinegar. You can use ordinary vinegar, but it has a more caustic and pungent smell, as well as the taste. Dining vinegar you need to add approximately 2 tbsp. l.
Pour the marinade into the jar, close it with a lid.
If desired, you can pickle a cherry plum with other vegetables and fruits, in which case you will get no less delicious dessert. For example, you can close the cherry plum, it turns out very tasty.

Cherry compote for the winter

Cherry compote is very tasty, and in cooking it is very simple. If in winter you want to delight yourself with a delicious and natural drink, be sure to prepare such a compote.

Cherry plum - 1.7 kg
Zucchini - 500 g
Sugar - 1 kg
Mint - 2 branches
Water
Lemon acid

Wash ripe and dense, not deformed fruits, dry them.
Zucchini must be used young, they will be tastier and softer. If desired, they can be cleaned of the skin. Next, it is worth cutting them of small cubes.
Wash and dry the mint. It is not necessary to add it to the compote, but if you want to get a more interesting taste of the drink, still try.
In sterilized containers, put scarlet and zucchini, peppermint branches.
Pour the right amount of boiling water into the banks, leave for 25 minutes.
After this time, return the liquid to the pan, boil again, dissolve sugar in it and slightly citric acid for taste, boil the liquid for 5 minutes.
Pour the resulting syrup into the container containers, close them.
The taste of compote will slightly resemble the taste of pineapple. It should be noted that not only compote will be delicious, but also clinging with zucchini, they can also be used as a dessert.

Tkemali from cherry plum for the winter

Tkemali is a delicious sauce that can be served to meat dishes, added to frying, borscht, etc. It turns out the sauce is incredibly aromatic, spicy.

Cherry plum - 2.5 kg
Garlic - 2 heads
Walnuts - 120 g
Sugar - 130 g
Parsley - 2 bundles
Salt - 35 g
Utskho-Sunels, pepper, greens

Choose dense and ripe cherry plum, preferably sweet. Wash the fruits, dry. Boil water, it should be so much so that it completely covers the cherry plum.
Weld the fruits for 10-15 minutes. To their softness. After that, take the cramped into the liquid, dry, remove the seeds from it.
After that, grind the fruits with a blender or grind through a sieve until a homogeneous mass is formed.
Peel the garlic, chop with a blender or finely chop
Rinse parsley, dry and cut.
Peel the walnuts, chop a little.
Place the puree of cherry plum in a pan, add salt and sugar to the container, mix the ingredients, cook on the minimum heat for 10 minutes.
After this time, add garlic and greens to the pan, cook a few more minutes. Now add chopped nuts to the mass, cook the sauce for another 7 minutes.
Now put the yummy on sterilized jars, close them.
Keep Tkemali in a cool place.

Ketchup from cherry plum, tomatoes and pepper for the winter

You can also make ketchup from cherry plum. It can also be used as an additive in the first dishes, you can spread croutons, serve them to meat, potatoes and other goodies.

Cherry plum - 2 kg
Tomatoes - 3 kg
Sweet pepper - 500 g
Garlic - 2 heads
Onions - 5 pcs.
Sugar - 300 g
Salt - 60 g
Greens - 1 bundle
Basil - 2 branches
Hop-sunels, cinnamon, ginger

Wash the cherry plum, dry and weld for 10-15 minutes. After remove the bone from the fruits.
Wash the tomatoes, if desired, clean the skin. It is very easy to do this, you need to boil the vegetables for several minutes. In boiling water, and then lower them into cold water. After such manipulations, the skin will move away from vegetables very easily. Grind tomatoes in small pieces.
Wash the pepper, remove seeds and stalks from it, cut into small cubes.
Finely chop the peeled garlic.
Grind the peeled onions in small pieces.
Wash the greens and basil, chop it off. You can use any greens that you like, it will not spoil the taste of ketchup.
Now place the tomatoes in a pot with a thick bottom, weld them over low heat for 10 minutes, so that they are even more softened and the juice is allowed.
Next, add onions and pepper to the container, cook the same amount.
After that, send cherry plum and garlic, as well as greens to the pan. Cook the ketchup for 5 minutes.
Put the greens, basil, salt, sugar and spices in the container last in the container. You can change the number of these ingredients to your own taste.
Boil the ketchup for 5 minutes.
Lay the mass in sterilized containers, close them.
If you want to get a more acute ketchup, put less sugar and more garlic. You can also add sharpness with bitter pepper.

Cherry plum with tomatoes for the winter

Closing with tomatoes - a delicious homemade twist. By harvesting the ingredients according to such a recipe, you will get 2 in 1 - and tasty tomatoes and delicious cherry lifting. Such a snack will decorate any table.

Cherry plum - 2 kg
Tomatoes - 1 kg
Garlic - 2 heads
Umbrella umbrellas - 5 umbrellas
Water
Salt - 130 g
Sugar - 150 g
Pepper peas, cloves

Cherry to choose a ripe, but be sure to be dense, otherwise it bursts in a bank. Wash it, dry it.
It is better to close tomatoes not large, you can use cherry. Wash dense vegetables, dry them.
Cut the peeled garlic with plates. You can increase the amount of this ingredient if you want to get more acute conservation.
Wash the dill.
In a sterilized container, evenly decompose all the ingredients except sugar and salt.
Boil the right amount of water, dissolve salt and sugar in it. You can change the number of these ingredients to your liking.
Now pour the marinade into the container and leave for 15-20 minutes.
Drain the liquid into the pan and boil again, pour into the banks.
Close the container with lids, wrap it in a blanket and leave until completely cooled in a warm room.

Adjika from Crash for the winter

No less tasty of cherry plum is adjika. Trying such a yummy is definitely worth it. You can serve adjika with fish, meat dishes, bakery and pasta. Even the most lean food will make such a seasoning tasty.

Cherry plum - 2.5 kg
Garlic - 350 g
Gorky pepper - 100 g
Sugar - 500 g
Salt - 75 g
Nutmeg, greens
Dining vinegar - 130 ml

Wash the cherry plum, dry and weld until soft. After that, you need to remove the seeds and skins from the fruits. To do this, wipe the cramping through a sieve - the bones and skins will remain in it.
Grind the garlic with a blender in a gruel.
Wash the bitter pepper, chop finely or grind with garlic. The amount of ingredient can be changed to your liking. If you want Adjika to be even more acute, add a burning pepper a little more, and vice versa.
Place mashed potatoes of cherry plum, garlic and pepper in a pan, cook the mass on the minimum fire for 7 minutes.
After this time, add all the other ingredients that are indicated in the recipe to Adzhika, mix the mass, boil it a little, literally 5 minutes.
Lay the resulting seasoning on sterilized banks, close them.
You can also add a little greenery, basil to Adzhika. In this case, the seasoning will turn out more fragrant. If desired, you can not put so many burning ingredients in Ajika, then it will turn out to be more “tender”.

If you succeed in collecting a rich harvest of cherry plums, and you do not know what to do with it, be sure to prepare the fruits for the winter according to our recipes. So you get delicious jam, various fragrant sauces, snacks, etc.