Cherry compote for the winter in jars (8 recipes). Making a mix of strawberries and currants

Fruit and berry compotes for the winter are so simple and easy to prepare, and the joy of delicious rich drinks on cold winter days is so great that I strongly recommend not to neglect this type of preparation. If you have free time to store three-liter jars, if the harvest is off the charts, if you treated, gave, or gave away excess fruits or berries - prepare a compote for the winter!

Cherry compote, as practice and the annual experience of many housewives shows, is one of the most popular. After brewing, the drink acquires a deep, noble taste. Real nectar! This is largely due to the cherry pit. Unfortunately, this is a double-edged sword. “Thanks to” the same cherry pit, such preparations are not recommended to be stored for more than a year, because formed during longer storage hydrocyanic acid provides negative impact on the body. Be sure to take this fact into account if, for example, you have a lot of cherries. If it is obvious that you will not eat all these rolled compotes and cherry jam in a year, then treat someone or take out the seeds in any convenient way and prepare the same preparations, but without the seeds. This applies to all stone fruits: cherries, plums, sweet cherries.

Compote made from medium and late dark cherries is more tasty.

We will tell you how to prepare cherry compote for the winter in a 3-liter jar. As practice shows, such a volume is great option for a family of 3-5 people. If you do not drink the compote immediately after opening the jar, store it in the refrigerator.

The recipe we give is basic. Cherry compote can be prepared in combination with cherries, apples, currants, gooseberries, plums, and cherry plums. In general, with any berries and fruits. After brewing, the drink will turn out bright, tasty and very rich.

Amount of sugar and cherries

Typically, a 3-liter jar requires 200-300 grams of sugar, depending on how sweet you want the compote to be and how sweet the berries are. The number of berries is 400-500 grams or one third of the jar. If you want to prepare a very concentrated compote, you can increase the number of berries to 700 grams, which will be about half a jar.

Use tasty, spring, filtered water, but not mineral water.

No need to use citric acid, cherries contain organic acids necessary for preservation.

We offer you the simplest and most affordable recipe compote without sterilization.

Taste Info Compotes, juices for the winter

Ingredients for a three-liter jar:

Cherry – 400-500 g;
Granulated sugar – 250 g;
Water – as much as will fit.

How to prepare cherry compote for the winter in a 3-liter jar without sterilization

Prepare cherries to make cherry compote for the winter. To do this, you need to sort it out and remove all rotten and spoiled fruits. This may seem incredible, but just a couple of spoiled cherries, yes, they can change the taste of the finished compote. Once brewed, it will clearly give off a putrid note. This is of no use to us. Therefore, approach the process of sorting cherries carefully and responsibly.

At the same time, remove all the stalks.

Place the carefully sorted cherries in a three-liter jar, previously washed with soda and scalded with boiling water, including the neck.

Good compotes are obtained when the fruits make up about a third of the total volume of the jar. The more cherries there are, the richer the drink will be. Pour boiling water over the clean cherries in the jar. Do this gradually so that the jar does not burst. After pouring some water, cover the jar with a clean lid, let it sit for a minute, then add some more water. And so on until the jar is full. Do not pour water all the way to the top, leave a little space for sugar.

Let the cherries stand for 10-15 minutes so that they warm up thoroughly. Using a specially made plastic lid with holes for seaming, and not only drain the water from the cherries into the pan, add granulated sugar to the same water. Bring everything to a boil and pour the resulting syrup over the cherries again. Cover with sterile metal lid and seal immediately using a seamer.

Turn the jar over, wrap it in a warm scarf, blanket, or just a kitchen towel and leave it in this position until it cools completely.

Initially, the compote will be translucent and slightly colored. But over time it will infuse and become rich and deep.

Ready 3 liter jars We send the cherry compote for storage in our cozy pantry or on the mezzanine, under the bed, in the basement or cellar. Who stores their goodies until winter where?

Since childhood, I especially looked forward to July, the time when the cherries ripened in the village. Numerous relatives came to collect berries in baskets and cans in our cozy cherry orchard and eat plenty of them. And then we cooked jam, made it in our own juice and our favorite, juicy cherry shades, rich cherry compote with pits in 3 (three) liter jars.

Everything turned out very tasty then and now. The aroma of childhood memories is a wonderful country simple gourmet, the most delicious.

It was fun and especially festive due to the abundance of berries. Adults cooked some of the yummy food on site, and the main part in baskets covered with gauze was taken to the city for the main preparations of cherries at home.

I remember how we, a large group of kids, inhaled from the gourmet delights of childhood, stood with a piece white bread and a spoon at a bowl of boiling cherries, expecting an incredibly attractive pink-cherry foam.

In winter, the cherry fairy tale returned when the preparations were opened. Over the fall, the drink infused perfectly and turned out very tasty. Oh, what a pleasure it is to drink home-brewed cherry compote and from cherries, then put almost a heaping spoonful of berries from the drink into your mouth. And spit bones in style, forgive me for my French. Hee hee.

Ah, the memories alone are worth it. Salivation does not allow me to fully convey all the delights of cherry preparations for the winter. Stock up on berries and make them at home very delicious compote from cherry without sterilization. The recipe with photos is step-by-step, with secrets that I tell you without hiding.

For a 3 liter jar we will need:

Ripe, high-quality cherries without spoilage - approximately 500 grams - approximately 1/3 of a jar. This is how we made cherry compote with pits at home, which is why I give you this time-tested preparation method. You can use a pin to remove the seed from a thoroughly washed berry.
Sugar - 300 grams. Remember that 1 glass holds 200 grams granulated sugar. This is so as not to weigh it. If the berry variety is sour (they are usually red), then take 400 - 500 grams of granulated sugar.
Water ideally is well, spring or filtered - 3 liters.

Cherry compote for the winter - a simple recipe without sterilization

The house must be clean. Tie a scarf on your head. We make preparations only in a good mood.

Wash glass containers with soda (for workpieces this is the most harmless cleaning agent).
Rinse thoroughly and sterilize over steam until the moisture evaporates. In the villages, they generally wash with salt and nettles.
We also carefully prepare lids for seaming, sterilize them or boil them in water.

Remove the stems from the cherries. Pour into a colander and rinse under the shower (running water).

Let's move on to the main stage.

Place a pot of water on the stove; when it boils, turn it off.

Carefully pour the berries into the jar.

Fill the jar with boiling water to the very edges, let all the bubbles escape and leave the cherries in boiling water for 10 minutes. You can cover with clean lids, but before rolling, keep them over steam. Everything must be perfectly clean.

Our berries are infused. Pour the water back into the pan, add sugar and bring to a boil.

By the way, with a sieve-type lid (with holes) it will be easier for you to make compotes from berries and other preparations for the winter where, according to technology, you need to drain the water and infusion from the jar.

Immediately place the jars in a separate place on the table, so that it remains in a convenient place for a day and does not disturb anyone

Now repeat the action.

Fill the cherries with syrup up to the thread on the neck of the jar, give the water and bubbles a minute to calm down, and seal the drink with lids for the winter. If desired, you can add 1/2 teaspoon of citric acid before twisting.

Now be extremely careful and attentive. Wrap the jar in a towel and turn it over onto the lid (upside down). Wrap in warm material (blanket, terry towels) for a day.

Cool, cherry compote with pits is ready without sterilization. After 8-10 hours, you can send the tasty drink to the cellar or pantry.

Now you know how easy it is to make delicious compote for the winter from cherries, cherries per 3 liters in jars. Let your bins be filled with various dessert drinks.

For more on the topic, check out:

Summer is the time when all housewives begin to stock up on food for the winter. Pickled cucumbers, salads, pickled tomatoes - all this perfectly complements the table in winter time, when there are practically no vegetables and fruits on it. Sitting at the table in winter period I want to try something summer, at least in canned form.

Today we will talk about cherry juice, which will remind each of us of summer. The taste of this drink is quite pleasant, and the aroma of the juice will bring a smile to the face of each of us. If you didn’t know, cherries thin the blood, so after drinking the compote you will gain new strength.

To make a delicious compote for the winter, you first need to buy cherries. Depending on which sweet drink you like best, choose the desired variety of berries. Along with the cherries, you can purchase several additional components, which will make the compote more saturated. These include ginger, cinnamon and other herbs that you like in your dishes.

You can add other fruits to the compote: currants, raspberries and others. If you close many jars with different tastes, then in winter these drinks will be drunk even faster. We buy everything we need and proceed directly to preparing and rolling the compote.

When preparing cherry juice, do not use citric acid under any circumstances, because it is present in the berries.
To preserve the full richness of the drink, you should not remove the seeds from the berries, since all the juice and acid from the berries will disappear.
For more long-term storage It is recommended to remove the seeds from the drink, because they negatively affect the storage of the compote.
It is better to buy cinnamon for juice in the form of sticks. If you purchase ground version, then the contents of the jar will become cloudy and you won’t really want to drink it.
Don't be afraid to add it to your drink. a large number of sugar, since the berries will release more sour juice by winter.

Cherry compote: 5 simple recipes

Below are the most common twist options.

Simple recipe

Ingredients for 3 liters of compote:

3 cups cherries,
sugar up to 300-400 g (depending on the type of berries),
water 2.5 l.

Preparation:

1.Rinse glass containers in water and sterilize. Entrust this task to one of the family members, and start eating the berries yourself.

2. We sort out the berries, discarding the rotten and wormy ones. Wash under running water, place in a colander and wait until they drain.

3.Pour water into a pan and put it on the stove, bring to a boil.

4. Fill the jars with cherries.

5. Add sugar and fill the container with boiling water.

6. Immediately roll up the jars.

7. Turn the filled containers upside down and cover, but before doing this, be sure to roll all the jars on the table so that the sugar dissolves in the water as quickly as possible.

8. It is better to store it in a cool, dark place. The cellar is a great place for storage. You can place the compote in a cupboard, but in this case the shelf life of the juice will decrease.

Watch our video recipe:

Bon appetit!

Compote with cinnamon

Ingredients per jar:

cherries 300 g.
cinnamon half a stick.
sugar 200 g.
water.

Preparation:

1. We wash the berries, throw out the bad ones, and put them in a colander. It is not necessary to remove the bones.

2. Sterilize the jars along with the lids.

3. Place the berries in jars. Don't forget to add cinnamon to give the juice a pleasant aroma.

4. Boil water in a saucepan, then pour the boiling water into containers.

5.After the jars have stood on the table for 30 minutes, you need to drain the liquid back into the pan. Add water.

6.Put the pan on the stove and add sugar.

7.Bring the syrup to a boil and stir until the sugar is completely dissolved. You can make compote without syrup, but then it will be less flavorful. You see for yourself - in any case, the drink will turn out quite tasty.

8.Pour the syrup into jars and roll them up. Place it in the dark cool place and wait for the moment when we have to bet Cherry juice on the table.

Juice – assorted berries

Ingredients for one jar:

cherry 200 g.
strawberries half a glass.
half a glass of red currants.
sugar 250 g.
water.

How to properly brew a drink so that it pleasant taste? The main component for the juice will be cherries, from which you must take a sample. Try to buy sweet variety, look for medium-sized berries. The sourness in the juice will always be felt because currants are present. No amount of sugar will completely cover up this taste. So as not to drink later

Preparation:

sour meat, add currants immediately in a minimal amount.

1. Sterilize the jars, wash the cherries and sort them out.

2. Fill the container with berries and add the required amount of sugar.

3. Boil water and fill glass containers with boiling water.

4.Seal the juice and shake the jar so that the sugar dissolves.

5. Transfer the drink to a dark place.

Cherry compote with apricots

Ingredients for one jar:

cherry 1 cup.
apricot 10 pcs.
sugar 250 g.
water.

Preparation:

1. We sort out the berries, discarding the rotten and wormy ones. Wash under running water and drain in a colander.

2.Wash the apricots, divide them in half and remove the pits. Try to cut the fruit carefully to avoid cracks that will create lint in the finished juice. Fill the jar with apricots and cherries.

3.Pour water into the pan and wait for it to boil.

4.Add sugar and let the water boil again.

5.Pour the syrup into sterilized jars with berries.

6. Place the jars of syrup in a large saucepan with water and sterilize in a water bath for 30 minutes.

7. We cork the compote, turn the container over with the lid down, cover and wait until it cools completely.

8. Store in the dark until winter.

Cherry compote with liqueur

Ingredients for one jar:

cherry 300 g.
sugar 1 cup.
cherry liqueur 50 g.
vanilla sugar 3 packs.
mint a couple of leaves.
water.

Those housewives who have not previously encountered preparing compote always ask the same question: what to do in the beginning? First you need to purchase all the necessary components.

Preparation:

1. We sort through the fruits and discard the cherries that have spoiled - they are not suitable for compote.

2.Wash and place in a colander to drain.

3. Buy larger cherries so that when removing the pits the berries do not crack.

4. We begin the process of brewing the drink. Boil water, add sugar and vanillin. Bring to a boil again until the sugar dissolves. Add liqueur and bring to a boil again.

6. We cork the compote, turn the container over with the lid down, cover and wait until it cools completely.

7. Store in the dark until winter.

If you want to try cherry liqueur, watch the video below:

Just like most recipes, there is nothing complicated here. You just need to stock up on the necessary raw materials for cooking and spend some time in the kitchen, in the company of gas stove, cherries and cans. But the time and labor spent will pay off more than once, as you and your loved ones will appreciate the result in winter, in the form of cherry compote, prepared at home with your own hands.

In our house, conservation for the winter is carried out by the whole family. This usually happens on Sundays when everyone is at home. We buy a lot at once necessary products to close for the winter at one time required quantity one or another workpiece. Just the other day, last weekend, we were preserving cherry compote. They sealed a lot - ten 3-liter cans, eight 2-liter cans and five 1-liter cans. Of course, this is not the limit, but for one time 51 liters of compote is quite enough. How do you think?

In fact, we have never sealed compote in liter jars before. We always tried to take three-liter ones, or, in extreme cases, two-liter ones. Small containers are good for a small family. We have a large family and, accordingly, we cook a lot. And the main thing is to work together - everyone is involved in the process. After all, it’s more fun, faster, easier and it turns out tastier.

Just like last week, we had a day on Saturday, and on Sunday the banks were closed. For those who have not read these issues, I advise you to watch them. There was a lot discussed there different recipes, which will appeal to lovers of delicious food. We haven’t figured out what we’ll prepare this weekend yet. But in any case, something will happen. Summer is already ending and you need to close the jars as much as possible in order to enjoy what you have prepared in winter.

Cherry compote for the winter - 3 simple recipes for cherry compote with photo illustrations

So, a marathon review of how to prepare cherry compote for the winter will open with 3 recipes that we use at home. More precisely, the recipe is basically the same. The difference is not in the composition, but only in the number of ingredients.

As I already said, we usually roll compote only in 3 liter jars. But this time we decided that we would also preserve the small ones. Although this is the same recipe, for your convenience, I still decided to describe step by step the entire process of preparing the compote, separately for cans of different sizes.

It seems to me that this will make it easier for you to find and choose for yourself the right recipe. In addition, I will try to give useful tips and recommendations in each of them. So read and remember. Better yet, bookmark the article. This way you will always have it at hand and you won’t lose this recipe.