Cherry Plum: Recipes For Jam, Compote, Tinctures

Leticia Celentano Author: Leticia Celentano Time for reading: ~3 minutes Last Updated: August 08, 2022
Cherry Plum: Recipes For Jam, Compote, Tinctures

With the "classic" plum familiar, we dare to assume, everyone. From it you can cook countless delicacies. But from cherry plum we cook much less often.

With the "classic" plum familiar, we dare to assume, everyone. From it you can cook countless delicacies. But from cherry plum we cook much less often. Perhaps the most famous dish from it is the Georgian Tkemali sauce. The sour-sweet-spicy notes of the sauce perfectly complement fish, meat and vegetable dishes. And, of course, we will definitely share the tkemali recipe with you. However, besides this, we recommend writing down recipes for cool jam, delicious compote, interesting liqueurs and ... one more secret dish!

Cherry plum jam

 

Let's start with jam. In the season of preparations (which is just about - and will be in full swing), take the time and prepare a jar or two of this delicacy. Believe me, in the winter, thank yourself more than once for this. The jam has a pleasant sour taste and is suitable both for preparing various kinds of pastries, and for eating a couple with cookies, fresh fragrant bread or a bun with a cup of tea, coffee or cocoa.

A step-by-step recipe for making yellow cherry plum jam >>>

Cherry plum compote

 

Compotes are a healthy alternative to all kinds of sodas, store-bought juices and other sweet drinks. Compotes are very fond of children, although adults cannot refuse them. Therefore, we advise you not to limit yourself to a few cans of this wonderful drink, but to prepare more plum compote for the winter. Try adding your favorite berries (for example, currants or gooseberries) and fruits to a pair of cherry plums.

See how easy it is to make cherry plum compote >>>

Tkemali, Georgian plum sauce

 

This legendary sauce needs no introduction. As we have already said, it is universal: serve it on weekdays and on holidays; for meat, poultry, fish, vegetables... You can cook it just before serving. And to save time, just prepare tkemali for future use.

Tkemali recipe with photo >>>

Cherry plum pouring

 

To prepare another cherry plum drink (this time for adults only), take:

1kg cherry plum; 100 g light raisins; 420 g sugar; 1350 ml of water.

Be sure to sort out the berries! We use only whole and ripe fruits.

Clean the cherry plum from the leaves and stalks (if any remain), do not wash, this is important. Crush the cherry plum with a rolling pin or your hands. Do not damage the bones so that the finished drink does not taste bitter. Put the cherry plum puree in a container (for example, in a glass jar), add raisins and water to the cherry plum, mix well. Tighten the neck of the container with gauze (bandage it). Leave everything in a dark place at a temperature of 18 to 28 degrees for 2-3 days. Stir 2-3 times every day. Then fermentation will begin. Strain the juice, squeeze out the pulp and strain it too. Pour the resulting juice into a clean, dry container (also in a jar, for example). First, add 140 g of sugar and stir. Fill the container no more than 3/4, because we will still add sugar and foam and carbon dioxide will form. Put a thin rubber glove on the neck of the jar (be sure to make a small hole in one of your fingers). Leave the jar in a dark place again. After 4 days, drain 300-400 ml of the resulting mass, which we mix with 140 g of sugar. Mix and pour back. After another 5-6 days, add another 140 g of sugar in the same way. The drink should ferment in the region of 20-50 days. When the fermentation process is over, the glove will fall off. Try it, if you add more sugar, leave the tincture for another 7-10 days with a glove. If not, strain, bottle and store until needed. The drink should ferment in the region of 20-50 days. When the fermentation process is over, the glove will fall off. Try it, if you add more sugar, leave the tincture for another 7-10 days with a glove. If not, strain, bottle and store until needed. The drink should ferment in the region of 20-50 days. When the fermentation process is over, the glove will fall off. Try it, if you add more sugar, leave the tincture for another 7-10 days with a glove. If not, strain, bottle and store until needed.

Piti (Azerbaijani soup with cherry plum)

 

And finally, the promised surprise recipe. Let's prepare an Azerbaijani soup, which includes cherry plum, dried tomatoes, lamb, chickpeas and a whole range of spices! The dish is very thick and aromatic. You definitely won’t need the second and compote after it!

 

If you know interesting recipes with cherry plum or just want to share your favorite dish, don't forget to leave a comment!

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