The best recipes for canning cherry plum

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The second half of summer is the time when in many gardens, cherry plum lights up with bright multi-colored lights. For many, this is just a sweet and sour fruit, which is great for banal compotes. But after all, it is from cherry plum that you can prepare an amazing and interesting preservation for the winter! Amazing meat sauces, fragrant preparations for delicious desserts, original selections with vegetables - you can list everything for a long time, it is better to arm yourself with several recipes and fill up the shelves with new jars with bright appetizing contents!

Compote "Summer Waltz": a recipe from blue or red cherry plum

Despite the simplicity of the recipe, adding blue or red plums to the jar will give the preservation an unusual appetizing look, but what about the taste, there’s nothing to say - you get an amazing drink and an interesting filling for pies or bagels.


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


  1. Only ripe hard fruits are suitable for compote. You can even take a slightly immature - this ensures that they did not have time to get pests.
  2. Rinse in a colander in cold water.
  3. Thoroughly prepare jars with soda.
  4. From this amount of ingredients you get two cans of compote (1.5 l). Divide the plums into two glass containers and pour boiling clean water. Cover with previously sterilized boiling water.
  5. After 10 minutes, drain the liquid into a saucepan, add sugar.
  6. Pour the boiling syrup into cans, roll up immediately, leave it upside down for air cooling.

Stewed yellow cherry plum and zucchini "Pineapple"

Unusual preservation, reminiscent of pineapples in syrup to taste. A combination of cherry plum and zucchini is possible.

Syrup can also be used to make jelly or marmalade.


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


  1. Rinse liter cans thoroughly with soda added to the water.
  2. Cut zucchini peeled from seeds and skin into small cubes (approximately 1 per 1 cm).
  3. Put the squash cubes in a jar, trying to leave a small void in the middle. Fill it with ripe yellow cherry plum. Put the cloves.
  4. Cook sweet syrup from water and sugar, pour the contents of the cans with chilled liquid.
  5. Sterilize no more than 20 minutes. Cork, flip for air cooling.

Tkemali: an excellent meat recipe

Gourmet delicate sauce. It goes well with meat, and is also great for preparing various dishes. There are a lot of options for preparing such a seasoning, but in most cases cherry plum remains the main ingredient.


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


  1. Thoroughly washed cherry plum should be sent whole, together with the bones, to a large container for cooking, pour juice. First cook on high heat, then reduce the flame and cook until the berries are boiled. It usually takes about half an hour.
  2. Rub a slightly chilled mass through a colander (fine) or sieve. Pour sugar and salt immediately.
  3. Put back on fire and cook for a quarter of an hour.
  4. Grind the cloves of garlic and washed herbs.
  5. Send garlic, pepper and herbs to a container with boiling sauce, stir and cook again for a quarter of an hour.
  6. Arrange the prepared mixture in jars prepared by sterilization, carefully pour a little vegetable oil on top with a spoon (for the duration of storage) and close the lids.

Be sure to store in the cold.

Cherry plum with tomatoes: a step by step recipe

A very unusual and unusual canned snack for lovers of spicy original taste. If you take tomatoes of small, yellow varieties, then in appearance the contents of the cans will resemble yellow olives. There is no need to talk about taste, during a festive dinner such yummy will evaporate from the table instantly.

Ingredients (per 1 L can):

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


  1. Take a handful of cherry plum and prepare syrup from it. First boil in water, strain and combine with sugar and salt.
  2. At the bottom of the can, send dill, pour a few pieces of garlic and lay the tomatoes and cherry plum in layers, sprinkling everything with garlic.
  3. Pour with cooked liquid, sterilize for a quarter of an hour.

Wrap for cooling is not necessary.


Fragrant preservation is ideal for dishes of meat or vegetables. Some housewives add cherry plum from a jar directly during cooking, it turns out very tasty and very unusual. Light acidity, pungent spicy taste - a wonderful combination in soup or casserole. You can also add an interesting ingredient to the salad or prepare a dressing based on it, you get a wonderful new dish.


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


  1. Prepare the cherry plum for preservation, thoroughly washing and separating the tails.
  2. In a bottle (3 liters) put all the seasonings on the bottom. Fill cans with cherry plum to the shoulders.
  3. Prepare the marinade by boiling the liquid with sugar and salt.
  4. Pour the jars with boiling mixture, pour vinegar on top.
  5. Cork and flip, wrapping a blanket.


For those who are unfamiliar with this beautiful word, it will not be out of place to know that satsibels are the traditional seasoning of Georgians for meat, vegetables and even fish. Of course, in our country this delicious sauce has been changed a little, and quite often they are eaten simply with brown bread - an ideal option for a quick and satisfying snack.


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


  1. Rinse the cherry plum and boil with the addition of water (a little). Stir periodically so as not to burn. Rub through a colander.
  2. Add all ingredients (grind garlic) and cook over low heat 25 minutes after boiling.
  3. Pour into jars, sterilize for 10 minutes.
  4. Cork, turn upside down.

Express Compote

Sugar is over, but there are still a lot of cherry plums? It doesn’t matter, you can cook an unusual compote. Sugar is not needed here, and in winter, a vitamin drink will be obtained from the marinade, if you add a little honey or sugar. The fruits themselves can be used for various bakery fillings.


  • water;
  • cherry plum.


  1. Pour cherry plum with cold water, send to a strong fire and bring to a boiling state (no need to boil!).
  2. Carefully remove the berries with a slotted spoon or colander. Send them to clean jars.
  3. Boil the liquid, immediately pour the fruits in the jars, cork, send upside down, cool down under the covers.

Pickled cherry plum (video)

Are you convinced that such an unusual preservation can be prepared from such simple fruits? Be sure to try using at least one recipe, you can no longer replace cherry plum with anything - you will want to cook amazing dishes again and again. We choose a recipe to our liking, preserve and enjoy healthy, spicy seasonings or amazing compotes.


  1. Mikagar

    yy ... not bad

  2. Mack

    What matchless topic

  3. Finnian

    remarkably, this is the valuable answer

  4. Chauncey

    Wonderful, this is a valuable phrase

  5. Octha

    I'm sorry, but I think you are wrong. I'm sure. I can defend my position. Email me at PM, we'll talk.

Write a message

Previous Article

Withering of leaves and ovaries on cucumbers in a greenhouse: symptoms, causes and treatment

Next Article

Why lavender fades