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Cherry plum in syrup for the winter without sterilization

0
370
Kitchen Russian
Calorie content 203.2 kcal
Portions 1 l.
Cooking time 20 minutes.
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 69.5 g
* per 100 gr. product
Cherry plum in syrup for the winter without sterilization
Content

Cherry plum harvested by this method is not jam. The fruits retain their flesh, practically do not deform, and are juicy. And to make the taste of the preparation more interesting, add orange juice to the syrup. Such cherry plum will complement the serving of any dessert, will serve as an excellent accompaniment to cheese cakes, pancakes, dumplings.

Ingredients

Cooking process

step 1 out of 5
Cherry plum is well washed, fruits with defects and darkening are removed. Place in a bowl.
step 2 out of 5
Fill the cherry plum with sugar. Squeeze the juice from the orange and pour it into the bowl with the cherry plum with sugar. Add water and citric acid.
step 3 out of 5
Heat the fruits over low heat. More juice will be released, while the cherry plum should retain its shape. Bring it to a boil in this way and boil the cherry plum over low heat for seven minutes.
step 4 out of 5
We remove from the pit, let it cool, we insist for two hours. After that, heat again over low heat until boiling and cook for ten minutes.
step 5 out of 5
Wash jars and lids and sterilize in any available way. We pack cherry plum with syrup in cans. We tighten the lids, let cool completely. We remove the workpiece for storage in a dark, cool place.
Bon Appetit!

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