Canned cherries for the winter. Cherries for the winter: recipes, secrets and tips Cherry preparations with pits for the winter

Summertime is a wonderful time: there is a huge selection in the garden and on store shelves. For many people, June is their favorite month, and all because during this period the harvest ripens on the trees. And it seems like you have time to eat your fill, but still, with the onset of cold weather, you remember with longing about this juicy berry. In this article we will tell you what can be made from, the recipes will be simple and even a beginner can handle them.

Freezing

By properly freezing cherries, you can preserve for a long time all the vitamins and microelements contained in this delicious berry. First you need to decide in what form you will eat cherries in the winter - with or without seeds. With seeds it is perfect for compotes and other drinks, and without it - for filling pies or dumplings.

If you decide to freeze in its pure form, then the first thing you need to do is select high-quality fruits - damaged or overripe fruits are not suitable for storage in the freezer. The selected cherries are washed well, all stalks and leaves are removed. Before putting it in the freezer, it should dry well. Place the washed, dried berries on a wide dish, preferably so that the berries do not come into contact with each other. For freezing, 3-4 hours in the freezer is enough. After complete freezing, the berries can be packaged in a container convenient for you and placed in the freezer until cold weather sets in.

Important! In order for frozen berries to retain their aroma and taste for a long time, follow the rules for storing them in freezers: store in airtight packaging, store meat and fish products away from the berries, try not to re-freeze already defrosted products.

Another option for harvesting cherries for the winter includes recipes for freezing the berries in your own syrup. The preparation technology is somewhat more complicated than the previous recipe, but in this form you can pamper your household with delicious cherry drinks all winter. You need to prepare syrup from selected and washed berries. For 1 kg of berries, take 4 glasses of water and half a glass of sugar. Place the container with the ingredients on the fire and allow the cherries to blanch for 5-7 minutes.

Drying

Dried cherries are not such a frequent guest on the table in winter, however, even in the form of dried fruits, they have a pleasant taste and contain a large amount of vitamins and microelements. The easiest way is to use an electric dryer. However, if you don't have one, don't despair. Using the oven, you can prepare dried cherries for the winter.

First of all, the berries need preliminary preparation - to speed up the drying process, they are doused with boiling water and the skin is lightly cut in several places. Next, they are placed in an electric dryer or oven. The temperature at which the process will take place should not exceed 70-75 °C. If you are drying in the oven, the door must be open. The drying time is 16-18 hours. It is very easy to check the readiness of the fruits - the finished drying has a burgundy, almost black color, does not release juice when pressed, and does not stick to your hands at all.

Did you know? The oldest preserved product was found by archaeologists in the Egyptian pyramids. It was a vessel made of clay, the lid of which was sealed with resin. Inside was canned duck meat in olive oil. The age of the found canned food is more than 3 thousand years.

It is very important to properly store cherries in the form of dried fruits - it is best to use glass jars in which the fruits are neatly placed in a tight row. The top needs to be covered with a lid with holes. Store jars of dried fruits in a cool and well-ventilated area. You should periodically inspect the workpieces for bugs and worms. If you find such cherry lovers, do not rush to throw it away. Reheating in the oven and microwave is sufficient.

Conservation

Canning cherries for the winter is a great way to preserve a little bit of summer on a cold winter day. There are a huge number of recipes for cooking cherries, let's study the best of them.

Jam

Cherry jam is one of the most popular winter delicacies. There are a huge number of ways to prepare it: with or without seeds. We will tell you an easy recipe for making delicious cherry jam with pits. Ingredients you will need:

berries - 1 kg;
sugar - 1-1.2 kg;
vanillin - a pinch.

Ripe berries are selected for jam, spoiled and rotten ones are removed. Place the berries in a saucepan, sprinkle sugar on top and mix gently. In order for the cherries to release juice and become saturated with sugar, add vanillin and let it sit for 2-3 hours. After this, place the pan on low heat and cook, stirring occasionally. During the cooking process, sweet foam will appear - it must be removed. The jam is cooked for another 2 hours, but the heat must be increased slightly. It’s easy to check the readiness - the finished product should have the consistency of syrup. The cooked jam is poured into sterilized jars and stored in a warm place.

Compote

Lovers of delicious drinks will love our recipe for cherry compote for the winter. To ensure there is enough compote for everyone, the proportions are calculated for three-liter jars:

cherries - 5 glasses;
sugar - 1.5-2 cups;
water - 3 liters.

The cherries are washed, spoiled fruits are selected, and the stalks are removed. Berries are poured into a pre-sterilized jar and boiling water is poured on top. The jar of berries is left to sit for 15-20 minutes. Next, the water is poured into a separate pan, sugar is poured on top and put on fire - this will cook the cherry syrup. The syrup will be ready when the sugar is completely dissolved. The finished syrup is again poured into the jar and the lid is screwed on top. Before the compote cools completely, place the jars with their lids up.

Important! If the technology for preparing your preparations involves sterilizing the jars in a large pan, then to prevent them from cracking during the cooking process, cover the bottom of the pan with a thick towel.

In its own juice

There are two options for recipes for canning cherries in their own juice - with and without preliminary sterilization. We'll tell you about both. Recipe in own juice with pre-sterilization (for a 1 liter jar):

cherries - 700-800 g;
sugar - 100-150 g;
water - 500 ml.

The berries are carefully sorted and washed under running water, the stalks are removed. Berries and sugar are poured into a sterilized jar and boiling water is poured on top. Next, the jars of cherries need to be sterilized. Place prepared jars on the bottom of a large saucepan, pour water on top and boil for 15-20 minutes. After sterilization, the cherry will release its juice and can be hermetically sealed with a lid. Before the jars cool completely, turn them upside down. Recipe in own juice without sterilization:

cherries - 2 cups;
sugar - 1 glass;
citric acid - 1 teaspoon.

Selected and washed berries are poured into sterilized jars, covered with sugar and citric acid. Boiling water is poured from above almost to the neck of the jar. As soon as the boiling water is poured, immediately close it with an airtight lid. This recipe is very simple, even a beginner can handle it.

Jam

The jam is perfect for filling pies and buns. We suggest you prepare jam according to the following recipe:

berries - 2 kg;
sugar - 1 kg.

To prepare jam, you can take slightly overripe fruits, wash them and remove the seeds. Pour the ingredients into the pan and add a little water. We begin to cook the jam - first on low heat, gradually increase it. The main thing is not to forget to stir. The jam is considered ready when, during the stirring process, the spoon leaves a mark on the bottom of the pan. The finished delicacy is poured into jars and closed with a lid on top. It is best to store jam in the refrigerator.

Jam

If your garden has had a large harvest of cherries this summer, we suggest you prepare the fruits in the form of jam for the winter. To prepare it you will need:

cherries - 1 kg;
sugar - 500 g;
zest of half a lemon.

The fruits are covered with sugar and left for half an hour. During this time, the sugar will melt and the cherries will release their juice. Next, place the pan on the fire and bring to a boil. While the jam is boiling, you stir it. The boiled fruits are cooled and ground. You can grind it either with a blender or by hand using a strainer. Choose a method that is convenient for you, in any case, the jam will turn out very tasty.

Rubbed with sugar

This is the simplest type of winter preparation - our recipe contains only berries and sugar as ingredients. The fruits are washed, the seeds and stalks are removed. The proportions for 500 ml of such “cold” jam are 2 cups of sugar and 2 cups of cherries. The preparation technology is very simple - berries and sugar are ground with a blender into a homogeneous mass. Pour the finished product into a convenient container and leave it in the refrigerator until winter.

Did you know? Wild cherries are used to produce natural dyes. Only the color it produces is not red, as one would expect, but green.

Dried

The technology for preparing dried cherries is in many ways similar to preparing dried cherries. But in this recipe, the berries will be dried in the fresh air, without the use of an electric dryer or oven. First of all, the cherries must be prepared - the selected berries must be thoroughly washed. It is best to use running water. Remove leaves, stems and seeds. The prepared berries are covered with sugar, the approximate proportions are 1 kg of sugar per 2 kg of cherries. The cherries with sugar should stand for a day in a cool place - this is done so that excess juice comes out and the berry itself is saturated with sweetness.

The next step is to prepare the sugar syrup. Stir sugar in water (for 2 kg of cherries, the approximate amount of ingredients is 600 g of sugar and 600 ml of water) and put on fire. Our berries should boil in boiling syrup for 6-8 minutes. Be sure to let the fruits drain excess juice - this will significantly speed up the drying process, and then place them on a baking sheet or tray in one layer. In this form, you will need to leave the berries for several days, after 3-4 days, carefully turn each berry on the other side and let them dry for 7-10 days. Berries should be dried in a dry and well-ventilated place. This delicacy is stored in exactly the same way as dried cherries - in glass jars and in a cool place.

Pickled

Cherries, closed for the winter in pickled form, will definitely surprise your household with their original spicy taste. In this form, it perfectly emphasizes the taste of meat dishes, and is also an unusual appetizer for the holiday table. Preparing pickled cherries is very simple, now you will see for yourself. For convenience, the calculation of spices and marinade for the preparation is calculated for a jar with a volume of 500 to 700 ml, choose for yourself which one will be convenient for you:

To prepare a mixture of spices: cloves, white pepper and allspice - 3 pcs each, bay leaf - 1 pc, currant or cherry leaves - 1 pc each, white grain mustard - 0.5 teaspoon;
To prepare the marinade: boiled water - 1 l, table vinegar - 250 ml, sugar - 100 g.

As in previous recipes, harvesting cherries begins with their preparation: the berries are washed, sorted, you can leave the stalks on half the berries - this will give the treat a decorative look.

Let's start by preparing the marinade for the preparations. Water, vinegar and sugar are mixed in a saucepan, which is placed on the stove. Until the marinade boils, stir it periodically. The cherries are placed in a jar and filled with a mixture of spices. Try to fill the jar tightly with berries, but make sure that they do not begin to choke or burst. Fill jars of berries with boiled marinade to the very top, the main thing is that each berry is immersed in the spicy water.

Many housewives advise pasteurizing the workpieces after closing. This process is recommended for berries and fruits that are characterized by high acidity. Pasteurization will take 15-20 additional minutes, but you will have peace of mind that your preserves will last until the end of winter or even longer. Take a large saucepan and place a jar of pickled cherries in the bottom. Fill with water almost to the lid and put on fire. After the water boils in the pan, let the jars “boil” for 15-20 minutes. Then carefully remove the pieces and place the lids down.

Canning summer fruits and berries will help preserve a piece of summer in every jar. Try preparing the preparations according to our recipes and you will see that autumn and winter evenings can pass much faster and tastier.

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Cherries are not only very tasty, but also a very healthy berry. And, of course, you want to not only eat your fill of it in the summer, but also prepare it for the winter, and it’s better to do it in different ways. Cherries for the winter are good in jam, compotes, and in their own juice. In general, if you are lucky and have a bucket of cherries, this is the place for you: we have collected a lot of recipes for preparations!

Pitted cherry compote

Ingredients for a 3-liter jar:
700 g cherries,
2.5 liters of water,
200 g sugar,
½ tsp. citric acid.

Preparation:
Rinse the cherries, remove the pits and place in clean jars. The seeds can be filled with the prescribed amount of water and boiled for 2-3 minutes, this will add more flavor to your compote. Then remove the seeds and pour boiling water into the jars of cherries. Leave for 15 minutes, then drain the water into a saucepan, add sugar and citric acid and boil. Pour boiling syrup over the cherries and roll up. Wrap in a blanket until cool.

Pitted cherry jam

Ingredients:
1 kg cherries,
1 kg sugar,
1 lemon.

Preparation:
Wash the berries thoroughly and remove the seeds. Cover the cherries with sugar and leave for a couple of hours so that the berries release their juice. Place the container with the berries on the fire and bring to a boil, stirring until the sugar dissolves completely. Cut the lemon into thin half-circles, remove the seeds, otherwise they will taste bitter, add it to the jam, boil for a minute and remove from the heat. Let the jam cool, then boil again - and do this three times. When the jam has boiled down to the desired thickness, pour it into sterilized jars and seal.

Cherry jam without cooking

Ingredients:
1 kg cherries,
1 kg sugar.

Preparation:
Wash and dry the cherries, it is better to do this with a towel. Remove the seeds, place in a thoroughly washed bowl and add sugar, let it sit. When the cherries give juice, take a spoon and start stirring the berries with sugar until it is completely dissolved. Some berries will get soft, that’s okay. When the sugar has dissolved to the last grain, transfer the jam into sterilized jars and roll up. Store in a cool place.

Ingredients:
1 kg cherries,
500 g sugar,
5 g citric acid.

Preparation:
Rinse the cherries thoroughly and dry on a towel. Remove the seeds. Place in sterilized jars, sprinkle with sugar, and when the jars are full, add citric acid (it can be diluted in a spoonful of boiled water). Cover with lids and place jars in a pan of boiling water. Pasteurize for 5 minutes from the moment of boiling, roll up, turn over and wrap.

Cherry jam

Ingredients:
2 kg cherries,
1 kg sugar,
1 g wine vinegar (or citric acid),
flavoring (vanillin, cardamom, cinnamon, anise) - to taste.

Preparation:
Remove the pits from the washed cherries and pass through a meat grinder (or chop with a blender). Add sugar and put on fire. Cook, stirring and skimming, until the jam thickens, add flavoring and acid, boil for another 5 minutes and place in dry, sterilized jars. Cover with parchment. Store in a cool place.

To prepare the following recipe you will need pectin. Now this is not a curiosity and not in short supply, although not in every store, but you can find it. Try to find apple pectin; it does not have a pronounced aroma like lemon pectin.

Ingredients:
1 kg cherries,
500 g sugar,
10 g pectin,
100 g dark chocolate,
150 ml water,
20 ml vodka.

Preparation:
Wash the cherries, dry and add sugar (about 300 g). Whether to leave the seeds or not is a matter of taste. Leave the cherries for 2 hours, then add water and put on fire. Bring to a boil, reduce heat and simmer for 5 minutes. Then leave for 4 hours. Mix the remaining sugar with pectin, add to the jam, stir, add chocolate pieces and return to the heat. Bring to a boil, stirring, cook until the chocolate dissolves, pour in vodka, stir and pour into sterilized jars. Roll it up.

Cherries for the winter are not only jam and compote. Pickled aromatic berries will be an excellent addition to meat dishes. Try making a couple of jars!

Pickled cherries

Ingredients:
500 g cherries,
3000 g sugar,
300 ml 9% vinegar,
1-2 bay leaves,
1-2 cloves,
3-4 black peppercorns,
3-4 peas of allspice,
salt - to taste.

Preparation:
Pour all the ingredients for the marinade into a saucepan with vinegar and put on fire. Boil while stirring and let the sugar dissolve. Pour the hot marinade over the cherries, placed in clean jars, and leave to cool. When it cools down, drain the marinade, boil it and pour over the cherries again. Do this procedure two more times, then leave it overnight. Cover the jar with cherries with a lid. The next day, boil the marinade twice and pour over the cherries, let cool. And repeat again the next day. On the fourth day, boil the cherries in the marinade, transfer to a sterilized jar and cover with a plastic lid. Store refrigerated (in the refrigerator or in a cold basement).

Dried cherry fruits. Dried cherries for the winter are not only a wonderful delicacy for children and adults, but also a replacement or addition to traditional raisins in the preparation of Easter cakes. To dry cherries, you need to select varieties with well-separable pits and dense pulp. Rinse the cherries, dry them, remove the seeds and place them in boiling water for 5 minutes. After this, cool in ice water, place on sieves or baking sheets (or electric dryer trays) and place to dry at a temperature of 60-65°C. When the cherries have dried, increase the temperature to 80-85°C to speed up the process, or continue in the same mode, but a little longer. Cherries should not become crackers, but excess moisture in the berries is contraindicated. Dried cherries should be stored in linen or paper bags in a cool, dry place.

Ingredients:
cherries (about one and a half kilograms or more, look at the amount of syrup),
1 liter of water,
800 g sugar,
10 g citric acid.

Preparation:
Prepare a syrup from sugar, water and citric acid, boil and boil for 5 minutes. Place pitted cherries in boiling syrup and cook, stirring, for 10 minutes. Then place the berries on a sieve, dry them, place them on a sieve or drying tray in one layer and set them to dry at a temperature of 35-45°C. When the cherries are completely dry, place them in dry, sterilized jars and close the lids. Store in a cool place.

If you have a spacious freezer, then the easiest and fastest thing you can do is frozen cherries for the winter. Do you want it with seeds, or without it? It's easier with bones, to be honest. Wash the berries and dry them on a towel. Place dry berries on a tray in one layer and place in the freezer for 30-40 minutes. When the berries are set by frost, pour them into a tight bag (or several bags) or into an airtight container and put them back in the freezer.

If you have a vacuum sealer, frozen cherries can be stored in the freezer for more than one year.

Happy preparations!

Larisa Shuftaykina

Cherry is one of the first berries to ripen. And housewives, taking this opportunity, try to prepare it for the winter. Moreover, even in canned form, cherries practically do not lose their taste and also retain their beneficial properties.

If cherries grow in favorable conditions, their fruits contain up to 17.5% sugars (glucose, fructose), 1.2% organic acids, 0.32% fiber. It is rich in vitamins A, B1, B2, PP, E, C and useful microelements: potassium, magnesium, iodine, iron.

Cherries can be consumed if you have diabetes. It neutralizes excess acidity and normalizes intestinal microflora. It is recommended to include it in the diet for dysbiosis.

Cherry is a tender berry. In order to preserve most of the beneficial substances during canning, it must be subjected to heat treatment as little as possible. The best option for preparing for future use is compote.

Subtleties of cooking

Large-fruited yellow and dark red cherries are best suited for compote. Berries for compote should have a pronounced taste and aroma.
Cherries have varieties with easily separated pits and those in which the pit is difficult to separate from the pulp. Therefore, the choice of method for harvesting cherries for future use should depend on how easy it is to work with this berry.
The cherries for compote need to be taken quite ripe, but not soft. The berries are first sorted, removing green, wormy or bird-pecked ones.
Cherry compote is valuable precisely for its berries, so they put as many of them in the jar as possible. Only then will the drink turn out tasty and very aromatic.
Cherries go well with other fruits, so assorted compote is in great demand.
Sweet cherries are much sweeter than cherries. If cherries are poured with 60% syrup, then the optimal amount of sugar for cherries is 350 g per 1 liter of water.
You can add citric acid to the sugar syrup for cherry compote. Its optimal amount is 1 g per 1 liter of syrup.

Cherry compote for the winter: classic recipe

Ingredients for a 3-liter jar:

cherries – 1.2 kg;
sugar – 250 g.
water – 1.8 l.

Cooking method

Sort the cherries, remove the stalks, as well as all spoiled berries. Wash thoroughly.
Prepare the jars by washing them with baking soda and rinsing with hot water. Sterilize in a way convenient for you: in the oven or in boiling water. Boil the lids.
Fill the jars up to the shoulders with berries.
Pour water into an enamel pan and add sugar. Boil the syrup.
Fill the berries to the top.
Place the jars in a wide saucepan of hot water. Cover with lids.
Pasteurize the compote at 80 °C: a three-liter jar - 40 minutes (if you use half-liter jars, sterilization - 20 minutes, liter jars - 30 minutes.
Remove from water and seal tightly.
Turn upside down and cool in this position.

Cherry compote for the winter: recipe with citric acid

Ingredients for four liter jars:

cherries – 1.5 kg;
sugar – 370 g;
water – 2.2 l;
citric acid – 2-3 g.

Cooking method

Sort the cherries, remove the stems. Wash well.
Pack the berries tightly into sterile liter jars.
Boil the syrup in an enamel pan by adding citric acid.
Pour it over the cherries. Cover with lids.
Place the jars in a wide saucepan filled with hot water. Sterilize 10 minutes from the moment the water boils.
Seal tightly with lids.
Cool upside down.

Cherry compote for the winter without sterilization

Ingredients (for a three-liter jar):

cherries – 500 g;
sugar – 400 g;
water – 2.5 l;
citric acid - a pinch.

Cooking method

Sort the cherries, remove branches and spoiled berries. Wash in cold water. Let the liquid drain.
Prepare sterile jars. Place berries in them.
Fill to the top with boiling water and cover with lids boiled in water. Leave for 15 minutes.
After pasteurization, close the jar with a lid with holes. Drain the water through the holes into the pan. Add sugar and citric acid according to the norm. Bring to a boil and cook the syrup for 2 minutes.
Pour it over the berries up to the neck level. It is advisable that the syrup overflows a little.
Seal immediately with lids. Turn it upside down. Wrap yourself in a blanket. In this position, let the compote cool completely.

Pitted cherry compote for the winter

Ingredients for 2 half-liter jars:

cherries – 2 cups;
sugar – 4 tbsp. l.;
water – 0.5 l.

Cooking method

Sort the cherries, tear off the stems. Remove unripe, spoiled berries. Wash in cold water. Place in a sieve or colander. Let the liquid drain.
Using a special device or a regular pin, remove the seeds from the berries.
Place the cherries in sterile jars. Add sugar. Pour boiling water over it. Cover with clean lids.
Place in a saucepan with hot water. Sterilize at 80 °C (the surface of the water should barely ripple) for 20 minutes from the moment of boiling.
Seal with lids. Turn it upside down. Leave until completely cool.

Ingredients for two 3-liter jars:

cherries – 3 kg;
strawberries – 0.5 kg;
sugar – 700 g;
citric acid – 0.5 tsp;
water – 2 l;
mint – 1 sprig.

Cooking method

Sort the cherries, remove bad berries. Wash under running water.
Sort through the strawberries. Rinse by immersing in a colander in a container of water. Tear off the sepals.
Place the cherries first, then the strawberries, in clean, sterile jars. Place a mint leaf on top.
Pour boiling water over it. Cover with a lid and leave for 15 minutes.
Close the jar with a special lid with holes, drain the water into the pan. Put in sugar. Boil the syrup by adding citric acid.
Pour it over the berries. Seal immediately.
Turn it upside down. Wrap yourself in a blanket. Leave until completely cool.

Note to the hostess

Sweet cherry pits, like cherries, contain the glycoside amygdalin. When exposed to water, it decomposes and produces hydrocyanic acid, which is very poisonous. Therefore, cherry compote with pits can be stored for no more than one year. And, of course, you shouldn’t bite the bones.

Cherry is a very tasty berry. And you can prepare many interesting and healthy dishes from it.

How to choose?

To make any cherry dish tasty, you need to know how to choose such berries. Main secrets of choice:

The best time to buy cherries is in season, that is, in June or July. In other months, it will be, firstly, practically useless or even harmful due to the abundance of nitrates and other artificial additives, and secondly, very, very expensive. So it’s better to wait until summer.
Decide why you are buying berries. So, if your main task is preservation, then either dark, yellow or white cherries are best suited for these purposes. These varieties are distinguished by their juiciness and sweetness. Red cherries are drier and denser, so they are suitable for fresh consumption, as well as for preparing various desserts. But it is believed that the darker the cherry, the more useful substances it contains.
Inspect the stalks. Firstly, they must be present, since experienced gardeners pick the berries along with them. If there is no stalk, then bacteria can easily penetrate into the berry through the hole. Secondly, the stalk should be elastic and green.
Evaluate the appearance of the berries. They should be shiny, without stains or damage.
Feel one berry. It should be elastic and quite dense, but not too hard. Soft fruits are most likely overripe.
If good and ripe cherries are stored together with spoiled ones, it is not worth buying them.
Evaluate the smell. It should be nice and berry-y, not putrid.
Do not buy cherries at spontaneous markets. It’s better to buy it from a gardener you know, if possible.

What to cook?

You can prepare many delicious dishes from cherries. We offer several recipes.

Recipe No. 1

How to make cherry jam? To make it, prepare the following ingredients:

1 kg of cherries;
300 ml water;
1 kg granulated sugar;
1 teaspoon of citric acid or 2-3 tablespoons of lemon juice.

Cooking method:

First prepare the cherries. It needs to be pitted. Also, if desired, the berries can be divided into halves.
Now prepare the syrup. To do this, mix sugar with water and bring to a boil.
Place the prepared berries in the syrup. Cook the mixture for about 20 minutes, then remove from heat, cover with a lid or cling film and leave for 5-7 hours so that the cherries release juice.
Put the pan back on the heat and cook for about half an hour until it thickens. Five minutes before readiness, add citric acid.

Recipe No. 2

You can make healthy and dietary jam without sugar. All you need is cherries.

Cooking method:

This jam is best made from ripe, dark and very juicy cherries. It contains fructose, which is a natural sugar substitute. The berries need to be washed well. Remove the seeds. To speed up the process, divide the fruits into halves.
Prepare a water bath. To do this, you will need two containers, one of which must fit into the other. Place the berries in a smaller container, fill the larger one with water and place on the fire.
When the water boils, place a bowl of cherries in a water bath and keep there for about 1.5-2 hours. The berries should release juice and be completely covered with it.
Leave the cherries for several hours to release the juice, then crush them a little with a fork and keep them in a water bath for about half an hour.
If the finished jam does not seem sweet enough to you, you can add honey to it.
Bon appetit!

Recipe No. 3

Prepare a delicious confiture with an unusual and slightly spicy taste. You will need:

2.5-3 kilograms of cherries (be sure to choose ripe and juicy ones);
1 glass of wine (it is better to use dry white);
1 kg sugar;
3 tablespoons lemon juice.

Cooking method:

Sort the cherries, wash and dry. Remove the seeds and divide each berry into halves.
Place the cherries in a deep bowl, add sugar, mix well and lightly remember, and then pour in wine. Leave the berries in this state overnight, they will give juice and absorb the aroma of the wine.
Transfer the mixture to a saucepan, put on fire, bring to a boil and cook for about an hour or an hour and a half until all excess liquid evaporates and the mixture thickens.
Add lemon juice, stir the jam, keep on the fire for another five minutes and turn off the stove.

Recipe No. 4

Prepare a healthy and sweet compote. Ingredients:

1 kg of cherries;
1 liter of water;
8 tablespoons of sugar.

Cooking method:

Wash and dry the cherries. The bones do not need to be removed.
Prepare the syrup. Pour water into a saucepan, add sugar. Bring the mixture to a boil. The sugar should completely dissolve.
Place the berries in the pan.
Once the mixture boils, turn off the heat and cover the pan with a lid.
Leave the compote overnight, bring it to a boil again and roll into jars.

Recipe No. 5

You can make syrup from cherries. Here's what you'll need:

2 kg cherries;
1 kg sugar;
4-5 tablespoons lemon juice or 1-2 teaspoons citric acid.

Cooking method:

First of all, you need to squeeze the juice out of the berries. To do this, wash the cherries, remove all the seeds and divide each fruit into two parts.
Place the berries in a bowl or pan and begin to actively mash them so that they release all their juice.
Drain the juice and squeeze out the pulp through a cloth or gauze folded several times.
Pour the juice into a saucepan, put it on the fire and immediately add sugar.
When the liquid boils, reduce the heat and simmer the syrup until it thickens. At the very end, add citric acid or juice.

Recipe No. 6

With cherries. List of ingredients:

600-700 grams of cherries;
3 eggs;
100 grams of sugar;
100 grams of flour;
200 ml milk;
1 packet of vanilla.

Cooking method:

Cherries can be either red, white or yellow. In addition, you can mix several varieties, so the pie will look original. Wash all the berries and remove the seeds.
Grease a baking dish generously with butter and place the cherries on the bottom.
Now start preparing the dough. First, beat the eggs and sugar thoroughly. Then add milk and beat everything again. Continuing to beat, slowly add flour. Add vanilla. The dough should be liquid.
Carefully pour the batter into the pan over the cherries.
Bake the pie for about 40-50 minutes at a temperature of 160-170 degrees.
Ready!

Be sure to prepare healthy and tasty dishes from cherries and delight your loved ones and guests more often.

Sweet cherry, in botany it is also called bird cherry, is one of the most ancient types of cherries grown in culture. Its fruits are real drupes. The stone in them is surrounded by a fleshy edible pericarp of light, almost white, red or very dark red color. The calorie content of cherry fruit compote is on average 65-67 kcal/100 g.

The simplest and fastest recipe for cherry compote with pits without sterilization - photo recipe

Fragrant cherries rolled with compote for the winter are one of our family’s favorite winter preparations. I prepare cherry drink quickly and easily, without bothering with sterilization.

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Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Yellow cherries: 280 g
Sugar: 4 tbsp. l.
Citric acid: 2/3 tsp.
Water: as needed

Cooking instructions

I pour cool water over the berries. I wash it very thoroughly to remove dirt. I inspect every berry so that not a single spoiled one ends up in the winter canning. This point cannot be ignored, since one rotten specimen can ruin everything.

I clean the fruits from the stems.

Now I prepare the glass container for the compote, washing it especially thoroughly with baking soda. In addition, I sterilize dishes with steam. I boil the lid for sealing the canning for several minutes in a ladle with water.

I fill the prepared liter jar with sorted yellow cherries.

I put purified water in a saucepan on the stove. I pour boiling water over the berries: I lower a metal spoon into the jar of cherries, and pour the bubbling liquid over it. Cover the neck with a towel for 10 minutes. Then I pour the liquid into a saucepan, using a special lid with holes so that the berries do not fall out. I add a little more water to the saucepan and put it on the fire. I boil for a few minutes.

I pour sugar and citric acid into a container with cherries according to the recipe. Then I pour boiling water from a saucepan.

I seal the container with a boiled lid. Then I carefully turn it upside down to check the seaming. If everything is in order, then I turn it over a few more times to melt the sugar inside. Then I put the jar on the neck. I wrap it in a blanket and leave it until it cools completely. Afterwards, I put the workpiece in a cool pantry for storage.

How to close pitted cherry compote

For home canning of cherries, it is better to choose varieties with well-separable pits. In this case, losses will be minimal. Hardware stores have special pitters for cherries. If such a device is not at hand, you can use a women's hairpin. For a delicious cherry drink for one liter jar you will need:

cherry fruits 450-500 g;
sugar 160 g;
water about 0.6-0.7 l.

Preparation:

Sort the fruits, remove spoiled, overripe, unripe, wrinkled ones.
Remove the long petioles and wash the cherries.
When all the water has drained, remove the seed from each fruit using any available method.
Transfer the prepared raw materials into a glass bowl, pour sugar on top and pour boiling water over it, cover with a lid.
After 8-10 minutes, pour the liquid into a saucepan and heat to a boil.
Boil the syrup for about 3 minutes.
Pour it over the cherries, screw the lid on the jar, turn it over, cover it with a blanket and leave until it cools completely. Then return the container to its normal position.

Delicious compote for the winter made from cherries and cherries

Such a compote from two related crops can be prepared in two cases. If you freeze early cherries in advance and store them in this form until the cherry season, or select late varieties of this crop that ripen along with the cherries.

For a liter jar you need:

cherries 200 g;
cherries 200 g;
sugar 180-200 g;
about 0.6 liters of water or as much as will fit.

What to do:

Sort the two types of berries and remove the stems.
Rinse with warm water and allow all liquid to drain.
Pour the fruits into the prepared container and pour boiling water over them.
Cover the neck with a lid and leave everything for 10 minutes.
Drain the liquid into a saucepan, add sugar and heat everything to a boil.
Boil for about 3 minutes until all the sugar has dissolved.
Pour syrup over the fruits in the jar, roll the lid on using a machine, turn the container over, and wrap it in a blanket.
As soon as the compote has cooled completely, return the container to the correct position.

From cherries and strawberries

For this compote, it is advisable to use cherries with the pits removed. This will make it more convenient to eat, washed down with a flavorful drink.

For the preparation (volume 3 l) you will need:

strawberries 300 g;
cherries 400 g;
sugar 300 g;
about 1.8 liters of water or as much as it takes.

How to preserve:

Sort the cherry fruits, remove the stems and wash.
When they are dry, remove the seeds.
Sort the strawberries, remove the sepals and rinse well. If the berries are heavily contaminated with soil, you can soak them in water for 10-12 minutes, and then rinse them well under the tap.
Place cherries and strawberries into a three-liter jar. Pour boiling water to the top.
Cover with a lid and let sit for a quarter of an hour.
Drain the liquid from the jar into a suitable saucepan so that the berries remain inside.
Add sugar and boil for about 4-5 minutes.
Pour the syrup into a glass container, seal it with a lid, turn it over, wrap it in a blanket and keep for 10-12 hours until it cools completely.

From cherries and apricots or peaches

Taking into account the fact that the ripening time of all these crops is significantly different, for compote you will have to use late cherries and the earliest apricots or peaches.

To prepare you will need:

cherries, dark, 400 g;
apricot or peaches 400 g;
sugar 300 g;
water 1.7-1.8 l.

Algorithm of actions:

Sort the cherries and apricots, remove the stems and wash well. If peaches are used, then after washing they need to be cut into 2-4 parts and the pit removed.
Transfer the prepared raw materials into a jar and pour boiling water into it to the top.
Cover the container with a metal lid and let everything sit for a quarter of an hour.
Pour the liquid into a saucepan, add sugar, and bring the syrup to a boil. After 3-4 minutes, when the sugar has dissolved, pour it into the jar and screw on the lid.
Immediately turn the container over and place it upside down, wrapping it in a blanket. When the compote has cooled, return the jar to its normal position.

Subtleties of preparing compote from red or black cherries

Cherry fruits with a red or dark red, almost black color are usually classified as a varietal group called gins. Representatives of this group are distinguished by juicier and most often tender pulp.

When canning, especially without seeds, you need to remember that the berries release a lot of juice. If light berries are preserved together with dark berries, they also acquire a dark color.

This property of dark cherries can be used to produce homemade preparations with a beautiful rich color.

In addition, taking into account the more delicate pulp, dark cherries for compote for the winter are taken ripe, but not overripe or crushed. Due to the high content of phenolic compounds and anthocyanins, the taste of compote made from red varieties is more intense. This drink is especially useful for people with hypertension and problematic joints.

Features of cooking compote for the winter from yellow or white cherries

Berries that are white or light yellow in color most often have denser and slightly crunchier flesh and contain more dietary fiber. When preserved, light cherries retain their shape better. However, given that the taste of such fruits is not as rich as that of dark ones, it is advisable to add them in larger quantities.

In addition, to give the white fruit compote a sweeter and richer taste, a little more sugar is added to it. Just one leaf of mint, lemon balm or vanilla on the tip of a knife will brighten the taste of the finished product.

White cherry compote is indicated for problems with iodine absorption, skin diseases, and a tendency to form blood clots.

Here are some tips that will help you prepare homemade compotes for the winter:

Jars and lids that are used for home canning must not only be washed, but also sterilized. It is advisable to use baking soda to clean and degrease glass. It removes various types of contaminants well, is odorless and completely safe. Jars should be sterilized over steam. Before storing raw materials, the container must be dry.
Lids for preservation can simply be boiled for 5-6 minutes.