Step-by-step recipe with photos and videos. Cherry compote for the winter: simple recipes How to close cherry compote

When the cherry season is in full swing, it means that it’s time to think about a compote of these berries for the winter. The sweet canned drink is considered the best of the stone fruit varieties, since the fruits retain their density and elasticity even after heat treatment. A delicious compote of juicy yellow, red, and burgundy berries will be especially valuable in winter.

How to cook cherry compote

The berry gives every housewife the opportunity to create beautiful and appetizing drinks containing useful elements. Colorful cherry compotes for the winter will be an excellent vitamin thirst neutralizer during the season when there are practically no fresh fruits and berries. To make the cherry variety more juicy, it should be picked from the tree with the stalk, which must be removed immediately before canning. The juice from the berry will not flow out prematurely; all the beneficial vitamins will be preserved inside the fruit.

Preparing compotes for the winter is an easy and not very labor-intensive process that allows you to enjoy a delicious drink in the cold. You can make an aromatic drink exclusively from cherries or mix them with other berries that differ in color and taste. In any case, the drink will be as vitamin-rich and tonic as possible. It is worth considering that cherry compote for the winter with pits not removed cannot be stored for more than two years.

If you are going to learn the science of how to cook cherry compote for the first time, you should know that this can be done without sterilization or with sterilization. The first method is the simplest and is suitable for a large number of varieties. It consists of filling prepared jars with berries, pouring boiling water over the food in the container, boiling syrup from the infused water and pouring it back over the raw cherries.

The sterilization method is more labor-intensive, because during the seaming process it is necessary to pour syrup of a suitable concentration into jars filled with berries. After this, you need to securely place the containers in a large bowl or pan with hot water and heat them for a certain amount of time at a temperature of eighty to one hundred degrees Celsius.

How to close compote for the winter without sterilization

The easiest way to cook compote for the winter quickly and easily is the option without sterilization. Based on a three-liter jar, you need to take the following ingredients:

• cherry tree fruits – 4-5 tbsp.;
• sugar – 1.5 tbsp;
• vanillin - at your discretion.

Cooking process:

1. Prepare the berries, that is, sort them out and rinse them thoroughly. Remove seeds as desired.
2. Bring water to a boil at the rate of two and a half liters per jar.
3. Sterilize the container, fill it with the main ingredient, pour boiling water over it, and let it stand for fifteen minutes.
4. Drain all the liquid from the jars into a bowl, add sugar, boil and add vanillin.
5. Fill the jars with the resulting syrup. After this, they must be closed immediately.
6. Turn the filled container upside down and do not move it to a permanent storage location until it has cooled completely.

How to make pitted compote for the winter

We especially love this cherry drink because it can be stored longer. If you are wondering how to cook pitted cherry compote for a half-liter jar, then prepare the following ingredients:

• juicy fruits of the berry tree - 1-2 tbsp.;
• sugar – 50 g.

Cooking process:

1. Prepare the main ingredient for seaming: remove the cuttings, wash, sort.
2. Place the berries in pre-prepared jars, sprinkle with sugar and fill with boiling water.
3. Cover the containers with lids. After this, set to sterilize for twenty minutes. The countdown begins from the time the boiling process begins.
4. Roll up and store the preserves in a dark place.

Compote without sugar for the winter

It is customary to top the cherry compote with added sugar. However, you can replace regular granulated sugar with a sweetener in the form of honey or fructose. Some housewives prefer to make a completely unsweetened drink for the winter, which is ideal for diabetics and women who watch their figure. If you decide to make berry compote for the winter without sugar, then prepare the following ingredients per half-liter jar:

• juicy fruits of the berry tree - 1-2 tbsp.

You need to perform the following manipulations:

1. Prepare the fruits by clearing them of stems and spoiled elements.
2. Fill a third of the jar with berries and pour boiling water over it.
3. Roll up.
4. Put the preserved food in the pantry or basement.

Cherry and strawberry compote

Preservation will have a richer taste if you add other fruits and berries to the main component. Cherry compote for the winter can also be prepared with citrus fruits, such as lemon or orange. You will definitely like the combination of cherries and strawberries. To seal the canned food, you should take the following ingredients:

• juicy fruits of the berry tree – 3 kg;
• strawberries – 500 g;
• sugar – 4 tbsp.;
• citric acid – 2.5 tsp;
• mint - 1 sprig.

Step-by-step instructions will help you understand how to prepare compote for the winter. To brew a cherry-strawberry drink, you need:

1. Prepare the main components by thoroughly washing and removing twigs, cuttings and sepals.
2. Place cherries, strawberries, and mint leaves into jars one by one. Pour boiling water over and wait twenty minutes.
3. Drain the water into a saucepan, add sugar to the liquid in a 1:1 ratio, add citric acid, and bring to a syrup on the stove.
4. Pour the prepared liquid into jars, after which they must be closed immediately.

Video: winter compote of cherries and oranges

Hello, dear blog guests. Harvesting cherries for the winter when prepared in season, the recipes for which are given in this article, will allow you to have healthy and tasty berries filled with vitamins at any time of the year. Compotes and preserves made from it are perfectly stored all winter.

Frozen fruits can be added to cottage cheese, baked goods, and sweet desserts are made from them. Pickled berries are in demand as a healthy snack; they are added to salads and even used to make sauce. Jams and confiture delight children. This article will talk about how to prepare these wonderful preparations.

To ensure that supplies are stored without problems all winter, pay more attention to the preparatory work.

Preparing the berries

When choosing berries, pay attention to their appearance; give preference to hard, non-sticky fruits. If you inhale a real pleasant cherry aroma, you can trust the products. For harvesting, select whole ones, not wrinkled, without traces of rot.

To remove pests, soak the berries in cold water for an hour. Remove the stems. Whether to cook with a bone or not depends on the type of preparation and the preferences of the housewife. Without seeds, foods will be less attractive. The stone will add some bitterness, but those with a sweet tooth will like the peace.

Preparing containers

Wash the container thoroughly, remove visible particles of dirt. Use baking soda as a cleaning agent. Boil the lids for at least 5 minutes. Sterilize the jars using one of the suggested options:

• Cover the pan with water with a special stand. Invert the jar and place it on a stand; bring the liquid to a boil. Sterilize for several minutes until streams of drops appear running across the surface of the container.
• Place the prepared jars in the oven, bring the temperature to 150 0, leave the half-liter container for a quarter of an hour. For large jars, increase the time to half an hour.
• Microwave sterilization requires moisture. It is collected in a jar or in an additional container - a glass. Processing time 3-4 minutes.
• Pour some liquid into the multicooker, place a stand for steaming food, and set the appropriate mode. Turn the jars over and soak half-liter jars for 10 minutes, liter jars for 15 minutes.

Roll up containers with metal lids, screw them on yourself or use a special key. Cool to room temperature slowly. Turn the rolled containers over, wrap them up and keep them in this state for at least a day.

Recipe for cherry compote for the winter

The berry compote is very tasty and aromatic, the fruit retains its shape well and looks great. It will take a little time to prepare, which will please even the busiest woman.

For canning, you can take either cherries alone or a mixture of fruits. You need a little sugar, up to 1.5 cups per 1 kg of berries. There is no sourness in cherries, so when preserving, lemon juice is sometimes added to taste.

Take berries with or without seeds. Do not store the workpiece made according to the first option for more than a year; according to the second method, the berry looks less colorful. Choose both light and dark fruits, there is not much difference. Recipe:

• Sort the berries and rinse well under running water. Separate the crumpled, rotten, spoiled ones. Remove the tails.
• Place an arbitrary amount of cherries into the prepared container; fill the container approximately one-third full.
• Boil water and pour it over the food, cover with a lid, top with a terry towel, and let stand for 15 minutes.
• Drain the liquid into a saucepan, add water at the rate of 1 cup per 3-liter bottle. Bring to a boil. Add granulated sugar. Boil the syrup for several minutes, skimming off the foam.
• Pour boiling water into jars. Close the lids and roll them up.

Cherry jam, recipe

Making cherry jam for the winter is very simple, the result is incredibly tasty. Take as much sweets as fruit. Place the prepared berries, with or without seeds, in a container.

• Boil syrup from equal amounts of water and granulated sugar.
• Add the berries, bring to a boil over low heat, and cook for 10 minutes.
• Set the jam aside to cool. This may take up to 7 hours.
• Bring the ingredients to a boil over low heat again and cook until done. Check the quality by dropping the syrup on your nail. A drop of finished jam holds its shape well and does not spread.

Pour the jam while hot.

Video - cherry jam for the winter

Sweet cherries in their own juice for the winter

Cherries are not juicy berries, but they have plenty of their own juice for canning. Select only ripe and whole fruits. Use half as much sugar as berries. The recipe itself:

• Sprinkle the fruit with granulated sugar, cover with a clean cloth, preferably gauze, and set aside for several hours until the juice releases.
• After the berry floats in the juice, bring the product to a boil.
• Stirring gently, cook the dish until the fruit becomes clear.

Cover with metal lids. Cool upside down, covered. Five minutes is prepared according to the same recipe, only five minutes is enough for boiling.

Cherry jam

To make jam, remove the seeds from the berries. For 1 kg of fruit, take 500 - 800 grams of granulated sugar.

Cooking sequence:

• Sprinkle the prepared berries with sugar, stir, set aside for half an hour to release the juice.
• Place the jam on low heat, bring to a boil, and cook for 10 minutes.
• Cool and grind the mixture. After grinding in a blender, the jam will be more rigid due to the skin particles. To obtain a soft, delicate fruit mixture, grind the products through a sieve.
• Add lemon juice or zest to enhance the flavor and aroma. For 1 kg of cherries, two citrus fruits are enough.
• Bring the jam to a boil. Pour into jars. Will need to be rolled up.

Refrigerate upside down and wrapped.

Video - cherries for the winter, jam recipes

Cherries with gelatin for the winter

In winter, a dish prepared with gelatin can be immediately served on the table as a dessert. Fruits in a bright jelly-like mass delight children with their appearance, taste and aroma. The dish is prepared in the following sequence:

• Pour 800 grams of sugar into 1 kg of seedless berries, set aside for several hours to obtain juice.
• Bring to a boil over low heat, cook for 40 minutes.
• Soak 4 grams of gelatin in 4 tablespoons of water. When the gelatin becomes jelly-like, dissolve it in a water bath.
• Add gelatin to the jam, bring to a boil, but do not cook. The workpiece is ready.

Pour into jars while boiling and roll up in the traditional way.

Pickled cherries for the winter

Contrary to popular belief that cherries are used only for sweet dishes, the marinated product can be served with meat, added to dough, and the ground mixture can be added to sauces.

The most important part of the dish is the marinade. For 1 liter of water, take 150 ml of 9% vinegar and 400 grams of granulated sugar, a couple of pinches of salt. Select cherries that are firm, undamaged and ripe.

Recipe:

• In a prepared half-liter jar, place 5 black peppercorns, a bay leaf, 2 cloves, 1 cm of cinnamon, and a cherry leaf.
• Place tightly without pressing on the berries. Determine the required amount of water. To do this, fill the jar with cold liquid and pour it into the pan.
• Add the necessary ingredients to the liquid and cook the marinade.
• Pour boiling water over the berries. Place the jars for sterilization, time - 15 minutes. For a liter container, 20 minutes of boiling is enough.

Roll up with metal lids.

Cherry confiture

To prepare confiture for 1 kg of berries, take granulated sugar from 600 g to 1 kg, to your taste. You will need one apple and lemon.

• Cover the berries with sugar and sprinkle with lemon juice.
• Place over low heat and bring to a boil, stirring occasionally. Cook for 10 minutes.
• Drain the syrup. Add the peeled and cut into pieces apple, cook until the liquid is reduced by half.
• Chop the berries. To make the jam look more tempting, some of the berries can be left whole.
• Combine with juice, cook for 10 minutes.

Place in sterile containers and roll up the lids.

Video - cherry and mint confiture

Freezing cherries

Sort the berries, remove the stems. It is recommended to wash in case of obvious contamination. Be sure to dry it by laying it on a towel. Place the food in the refrigerator. After an hour, place the berries on a plate or tray in a single layer and place them in the freezer to freeze them.

After three hours, place the berries in plastic bags with zip fasteners and store them in the freezer.

If you want to get sweet frozen food, take 200 grams of granulated sugar per 1 kg of product. Place in layers in a container and store in the freezer.

• Candied fruits are a great alternative to sweets. They are prepared from a natural product, without chemical components. For 1 kg of cherries, take 800 grams of granulated sugar, immediately set aside half a glass for sprinkling the finished sweet. Follow the following sequence:

• Add 300 grams of water to the sugar, stirring gently, cook the syrup, do not allow it to burn.
• Add the fruits, bring to a boil, remove from heat, cool to room temperature.
• Repeat the procedure 4-5 times.
• When the amount of liquid is reduced by half, remove the candied marmalade-colored fruits from the syrup. Sweet water can be used to prepare the next portion of candied fruits or compotes and jam.
• Spread the candied sweets in an even layer on baking paper.

Dry in a ventilated area out of direct sunlight. It will take about a week to dry the candied fruits. Turn food twice a day. Store in a glass container, sprinkle with sugar first.

The recipes for cherries for the winter will help you prepare very healthy and beautiful berries and enjoy the cherry taste and aroma throughout the year. All the best! Leave comments and share the article with your friends!

Fresh cherries are an invaluable storehouse of vitamins, which are retained almost completely after canning. You can make jam, marmalade or marmalade from it, but the quickest way to make it for the winter is to make compote from cherries with pits. Sweet or sour, with or without the addition of other products - in any case, not a trace will remain of it after opening the workpiece.

Rolling is a responsible procedure that requires careful preparation of the berries and container. Otherwise, the prepared drink may spoil.

Preparing the berries

It is better to close the compote immediately after picking the cherries. You can roll up black, white, red berries or mix them to make an assortment. For this purpose, the cherries are chosen to be full-bodied, with a rich taste. It needs to be sorted out, removing any that are crumpled and showing signs of rotting. In order for the compote to last longer, the berry must be dense, without damage or wormholes.

It is not difficult to remove worms (if there are any): you need to pour salted liquid (a couple of tablespoons of salt) over the cherries and leave for two hours.

Then remove everything that floats on the surface and wash the berries well. If you are sure that the cherries are free of worms, then just fill them with water for several hours, then wash them and pour them into a colander to remove any remaining liquid. Before planting, the stalk of the cherries is torn off.

Preparing the container

The jars are first thoroughly washed with soda. You can also use mustard powder and laundry soap for this. You should not do this with dishwashing detergent, as it does not adhere well to the glass and reduces the quality of the workpiece.

After this, they are sterilized in different ways:

• in the oven (time depends on the volume of the container: liter ones are set for 10 minutes, two-liter ones - 20, three-liter ones - for half an hour);
• above the steam: liter ones “soar” for 10 minutes, two-liter ones - 20, three-liter ones - 30;
• in the microwave (small containers): first, pour a little water into them so that they do not burst, then turn on the highest power and sterilize for 3-4 minutes.

Then the lids are processed:

• metal ones under the machine are boiled in a saucepan for several minutes, then dried;
• screw ones are cleaned with soda, filled with hot liquid, then dried;
• You can wipe the lid with medical alcohol: it kills all microorganisms.

Classic recipe for cherry compote for the winter

The classic, also the simplest recipe for cherry compote, includes the necessary products: berries (half a kilogram), boiling water (slightly less than 3 liters) and sugar (1.5 cups) - per three-liter jar.

Preparation of compote is as follows:

1. Place the berries in a container.
2. Mix the remaining ingredients and boil for a couple of minutes.
3. Pour into containers to the top.
4. Pasteurize for 15 minutes.
5. Roll up.

If by the time of rolling a little liquid has evaporated from the jar, you can add boiling water. The rolled containers are turned upside down to once again disinfect the workpiece and test the seal for strength, and then cover with a towel until cooled. If you find a leak, you need to open the compote, drain the liquid, boil it again and roll it up. The next day, you can send the finished compote for storage in the cellar. By the way, it is not advisable to turn containers with screw lids over; they just need to be placed and wrapped.

Recipe for the winter with lemon

In this recipe, citric acid is added to the classic ingredients at the rate of 1 g per 1 liter of liquid.

How to make something like this:

1. Place the fruits tightly in jars: the more there is, the tastier the compote will be.
2. Mix the remaining ingredients, boil for 2 minutes and pour the hot liquid into containers, cover.
3. Sterilize for 10 minutes.
4. Turn over and cool.

Delicious, slightly sour compote is ready!

You can prepare it without sterilization. For this:

1. The container with cherries is first filled to the top with boiling water, covered and left for a quarter of an hour.
2. After the time has passed, the water is poured into the pan and the remaining ingredients are dissolved in it.
3. Fill the berries up to the neck.
4. Seal tightly, turn over and wrap until completely cool.

You can sprinkle citric acid on top of the berries, and then fill the container with boiling liquid. Only in this case, after closing, you will need to shake the container. If desired, add a few mint leaves to the compote for flavor.

Cherry compote with pits and lemon

Anyone who doesn’t like a sweet cherry drink can add lemon to the preparation to give it an unusual sour taste and unique aroma. For compote, choose dense citrus, which is thoroughly peeled and doused with boiling water. For a three-liter container you need 700 g of cherries, half a lemon, a glass of sand and boiling water until the container is full.

Preparation consists of the following steps:

1. The washed cherries are distributed into jars.
2. The lemon is divided into circles or slices and placed on top of the berries.
3. Pour boiling water with sand mixed in on top and cover.
4. Sterilize for 15 minutes.
5. Wrap the lids and wrap them up.

You can add a slice of orange to the preparation. Only it is advisable to clean its skin well with soda, and then rinse thoroughly to prevent bacteria from getting into the drink.

Cherry compote with apples

For this fortified drink, take apples and cherries in a ratio of 1:3, also for a three-liter container you will need a glass of granulated sugar and 3 g of citric acid.

How to cook:

1. The cherries are sorted and rinsed.
2. Clean apples are cut and the core is removed.
3. Distribute prepared berries and fruits into containers.
4. Boil the syrup and pour it into jars.
5. The containers are sterilized for half an hour.
6. The finished compote is sealed and wrapped.

Spiced cherry compote without sugar

How to close compote if there is no sugar? You can prepare a spicy drink for the winter that will be sour but very fragrant. For 3 liters you will need 700 g of berries, a pea of ​​allspice, cloves, a third of a cinnamon stick, a pinch of vanillin and a little nutmeg.

We will prepare this interesting drink using sterilization:

1. We distribute the washed berries into containers.
2. Sprinkle spices on top.
3. Fill with boiling liquid.
4. Sterilize for 15 minutes; if the liquid evaporates, add boiling water.
5. Take it out and screw the lids on.
6. Turn over and wrap until cool.

That's all!

This drink should be stored in a cool place, since it does not contain the main preservative.

The choice of spices for preparation and their quantity is made at will; if you don’t like something, exclude it from the recipe. Before drinking, you can add a spoonful of honey to a glass of drink: it will become not only tastier, but also healthier.

Recipe with cherries and strawberries

You can get a fragrant assorted compote if you add strawberries and a sprig of mint. To prepare the classic set of ingredients, add 100 g of strawberries, citric acid - a third of a teaspoon and a mint leaf (or lemon balm).

Step-by-step cooking recipe:

1. Sort the berries, rinse, remove the stalks (for cherries) and sepals (for strawberries).
2. Place the cherries first in the prepared containers, then the strawberries, then the mint leaf.
3. Pour boiling water over and leave for 15 minutes.
4. Pour the liquid into the pan, add the remaining ingredients and boil for 2 minutes.
5. Pour into containers, roll up, turn over and wrap.

Cooled jars can be sent for storage.

Cherry compote in its own juice

The compote turns out to be very rich when cooked in its own juice. In this case, you can save on packaging. The drink can be mixed with liquid before drinking, as it is concentrated. You can decorate baked goods with its berries and use them in making desserts. All you need is cherries and boiling water.

How to cook:

1. Peel the washed cherries and place them tightly in a prepared container. You can sprinkle the layers with sand.
2. Pour boiling water up to the neck.
3. Sterilize for 12 minutes.
4. Seal and wrap the blanks.

Features of preparing compote

There are many ways to prepare compote for future use, but they are all divided into 2 groups: with or without sterilization. Some people think that extra processing won’t hurt, and sterilize jars with hot liquid poured into them. For some, the second method is easier, but less reliable in terms of safety. We choose the appropriate method and proceed to preparations.

With sterilization

Some types of drinks must be prepared by sterilization. To do this, cover the bottom of a large pan with a cloth, and place covered containers with workpieces on it. Then liquid is poured into the pan at the same temperature as the compote to prevent the glass of the jar from cracking. Afterwards, the entire structure is placed on the fire and half-liter containers are pasteurized for 10 minutes, liter containers for 15 minutes, and three-liter containers for up to half an hour. As soon as a certain time has passed, the blanks are removed, corked, turned over and wrapped.

Another sterilization option is in the oven. To do this, place the containers from the workpiece on a baking sheet, which is placed in a cold oven and set to heat up to 150°C. After a quarter of an hour, turn off the oven, seal the pieces, and after cooling, put them in the cellar.

Without sterilization

This procedure is much simpler than the previous one.

It includes the following steps:

1. Pour boiling water into containers with berries for 15-20 minutes.
2. Drain it into a saucepan.
3. Add spices and seasonings, boil for 2 minutes.
4. Pour boiling liquid into jars up to the neck.
5. Cork and wrap for ripening.

If after rolling there are air bubbles in the container, then the lid is not closed properly.

It is better to tighten it again if it was just closed. If several hours have passed after closing, then it is better to drink the drink immediately, after boiling it.

The cherry compote made can be stored for no more than a year in a cool place. This is due to the fact that with a longer storage period, the glycoside amygdalin, located in the seeds, begins to decompose, transforming into hydrocyanic acid, which is poisonous.

Probably, there are no people among us who do not love cherries - a tasty and sweet berry, which from year to year opens the season of the first vitamins. Cherry compote for the winter, a simple recipe for which will allow you to prepare it quickly and without much hassle, will preserve the taste of the fruit and their beneficial properties, which will make it possible to enjoy these berries at the end of the season. But first, a little about the benefits of berries for human health.

The rich biochemical composition of the berry gives it many valuable properties for the human body. Its fruits contain glucose, fructose, fiber, and organic acids. They are rich in vitamins (groups B, A, E, C) and microelements (iodine, potassium, iron and others).

Thanks to this, cherries help normalize microflora in the intestines and stomach acidity. It can also be eaten if you have diabetes. Doctors also recommend eating fruits if you have dysbiosis.

Since the beneficial substances in the berry are maximally preserved only with a minimum of thermal exposure, compote is an ideal option for preparing it for the winter.

How to make cherry compote for the winter, a simple recipe

This very simple recipe for cherry compote with pits for the winter without sterilization will allow you to close it very quickly, thereby obtaining a concentrated drink that can be diluted with boiled water if necessary, adjusting its sweetness to your taste.

ATTENTION

Before placing pitted cherries in a jar, soak the berries in cold water for 10 minutes. This is done in order to rid the fruits of possible worms.

So, the ingredients of cherry compote for one three-liter jar:

Cooking steps:

Sort the cherries, remove the stems, wash and fill a three-liter jar that has been thoroughly washed and sterilized.

Add 2-3 slices of lemon to the berries.

Pour boiling water over the contents of the jar and cover with a metal lid.

After 20 minutes, pour the water into the pan.

Add sugar to a saucepan with water at the rate of 200 grams per liter, bring to a boil.

Pour boiling water and sugar into the jars of cherries and roll up.

Then turn the jars over and wrap them in a blanket.

Allow them to cool and store in a cool, dark place.

That’s it, the rich, aromatic and healthy cherry compote is ready! It will do a great job of quenching your thirst. And berries from a jar can be eaten as a regular dessert, or can be used in baking as a filling for pies.

Another recipe for you:

To make the cherry compote for the winter really tasty, and for the berries to retain the beneficial substances they contain as much as possible, follow the following recommendations when preparing the drink:

• When preparing the drink, use ripe large fruits of red and yellow colors: in this case, the compote will have a rich taste and aroma.
• Sort the berries before using them: get rid of unripe and damaged fruits.
• Do not skimp on berries when preparing compote: there should be a lot of them in the drink.
• Cherries in compote can be with or without pits. If you decide to make compote from seedless berries, make sure that they can be easily removed from the fruit.
• Instead of lemon, you can add citric acid to the drink, but not more than 1 gram per liter of liquid.
• Cherry fruits go well with other fruits and berries (strawberries, currants, raspberries, apples), so feel free to add them when preparing compote. This way the drink will have a brighter taste.
• Since sweet cherries are much sweeter than cherries, you can add less sugar when preparing the drink: a maximum of 350 grams per 1 liter of liquid.

Remember that cherry seeds contain a very toxic substance - hydrocyanic acid, which poses a danger to the human body. Therefore, store fruit compote with seeds for no more than one year.

Knowing how to make cherry compote for the winter, a simple recipe for which even young and inexperienced housewives can do, you can please your family with a tasty and healthy drink.

Cherries are a favorite berry for many; both children and adults readily eat them during the season.

But it is relatively rarely prepared for the winter.

The reason is probably that the preservation of cherries requires certain conditions; the subtleties of its preparation are not known to everyone.

General principles of canning cherries for the winter

To make truly wonderful canned cherries, you need to choose good fruits. They should not be small and lopsided: if the berries are tasteless, how will they make a tasty preparation?

Cherries are often wormy. Check for wormholes. If you find them, do not take berries from this tray: probably all the cherries here are infected, it’s just not noticeable yet.

Cherry branches are not removed before sale. If they are missing, they were probably in very bad condition. You should not take such a berry, just like one whose branches have dried out or rotten. You can’t make delicious canned cherries from such raw materials.

Cherry berries should be firm and smooth to the touch. They will be tasty and juicy. Watery or rough fruits are not suitable for canning cherries.

Cherries contain very little acid. To correct this, it is customary to add citric acid or natural citruses to canned cherries.

Cherry jam must be cooked in several stages: only in this case will the berries remain dense and filled with sweet juice. However, sometimes these fruits are not boiled at all, but only poured with boiling syrup several times: this way the canned cherries will be tastier.

When preserving cherries, various spices are often used. Usually this is vanilla, but often cinnamon, star anise, and cardamom are also added. This gives the finished dish an indescribable aroma and delicate taste.

Recipe 1. Preserving cherries in their own juice

Ingredients

Cherry – 2 kg

Citric acid – 6 g

Cooking method

For this preservation method, it is necessary to select dense and very ripe berries, without signs of spoilage and not wrinkled.

They must be washed thoroughly: first place in a bowl with slightly acidified water, and then rinse again, pouring into a colander, under the tap.

Using a special device, remove the seeds from the berries.

Place the prepared cherries very tightly in liter jars, trying to ensure that there are no voids. Every now and then you need to lightly sprinkle the berries with citric acid.

Place a towel on the bottom of a large saucepan and pour cold water. Place jars of cherries (opened, of course) there so that they are shoulder-deep in water. Pasteurize in boiling water for about 20 minutes, then roll up.

Recipe 2. Canned cherries: compote

Ingredients

Granulated sugar – 400 g

Water – 800 ml

Vanilla sugar - tablespoon

Citric acid - teaspoon

Light and dark cherries - about one and a half kg; this is approximate, in fact, as much as will fit in the jars

Cooking method

Heat water in an enamel pan and pour sugar and vanilla sugar into it. Stir. Heat until boiling.

Wash the cherries very thoroughly and place tightly in sterilized jars.

Pour boiling syrup over the cherries and cover with sterilized lids (do not roll them up!).

Let stand for 5 minutes, then pour the syrup back into the pan and bring to a boil again. As soon as the syrup is drained, immediately cover the jars with lids so that the cherries do not cool too much.

Pour citric acid into the boiling syrup, stir immediately and, without delay, pour it back into the jars with the top on. Immediately roll up (the syrup displaced by it should come out from under the lid), wipe with a damp cloth, and turn upside down. Cover the jars with a terry towel or something similar and leave until completely cool.

Recipe 3. Preserving cherries with assorted garden berries

Ingredients

Cherry – 1 kg

Mixed berries (strawberries, apricots, red currants, etc.) – 1 kg

Granulated sugar – 2 kg

Water – approximately 2 cups

Zest of half an orange

Cooking method

Wash all the berries very carefully, first in a bowl and then with running water. Remove seeds, leaves and twigs.

Heat water in an enamel saucepan, then add sugar and chopped orange zest. Heat until it boils, stirring the syrup constantly to prevent it from burning.

Place the berries in a bowl for cooking. Pour boiling syrup over them, place over medium heat and bring to a boil, but do not boil.

Let stand for at least 6 hours, then return to the heat and bring the jam to a boil. Boil for 5 minutes and leave for another 6 hours, then repeat the procedure.

Place the still hot jam into sterilized jars and close the lids. It is better to store the product in the refrigerator.

Recipe 4. Canned cherries “Jam with a surprise”

Ingredients

Lemon – 1 pc.

Large dark cherries – 1 kg

Sugar – 1 kg

Almonds – about half a cup

Water – one and a half glasses

Cinnamon - teaspoon

Cooking method

Scald the almonds and peel them. Divide each nut into several pieces the size of a cherry pit.

Rinse the berries well and remove twigs and seeds. It is better to use a special device for this purpose, but you can also lightly cut the cherries with the tip of a knife. Place a piece of nut inside each berry.

In an enamel pan, prepare syrup from granulated sugar and water, add cinnamon to it.

Pour boiling syrup over the berries and let stand for a couple of hours.

Put the jam on the fire again and heat it, without letting it boil, for about half an hour.

Cut the lemon into thin slices. Carefully place the lemon slices into the jam and cook it over low heat for another five minutes.

Cool, place in sterilized jars and store in a cool place.

Recipe 5. Preserving cherries: pickling

Ingredients

Cherries - about one and a half kilograms (as much as it takes to fill the jars)

Sugar – 800g

Allspice – 2-3 peas

Cloves – 2-3 buds

Star anise – 1 star

Cinnamon - a centimeter piece of stick

Acetic acid (80%) – half a tablespoon

Water – 1 liter and 1 glass

Cooking method

Carefully sort and rinse the berries, remove the stems.

Grind all the spices with your hands or a rolling pin and pour them into jars.

Place cherries in jars.

Boil water in a saucepan (it is better to use an enamel one) and add sugar. It is better to strain the syrup, then pour acetic acid into it and stir.

Immediately pour the hot marinade into the jars, immediately place them in a large saucepan, the bottom of which is previously covered with a napkin, add hot water so that it reaches the jars “up to the shoulders”, and pasteurize the jars, covered with roofs, but not rolled up, about 10 (for the floor -liter) or 15 (for liter) minutes at the lowest boil (so that the water only trembles slightly).

Roll up the jars, turn them upside down and cover with a terry towel or blanket. Leave it like this until it cools completely.

Recipe 6. Canned cherries in the form of marmalade

Ingredients

Sweet cherries (it is better to choose red or black varieties to make the color more beautiful) – 2 kg

Granulated sugar – 1 kg

Medium size lemon – 1 piece

Cooking method

The lemon must be thoroughly washed with a special brush.

Sort the cherries carefully, then rinse thoroughly and dry.

Free the berries from twigs and seeds (you can use a special device to remove the seeds, or you can simply cut each berry and shake out the seeds with the tip of a knife).

Add a glass of water to the berries, stir and let stand until the berries release juice.

Pour literally a couple of tablespoons of water into the bowl for cooking the jam, pour in the cherries and start cooking over low heat, shaking the bowl every now and then or stirring its contents with a wooden spoon or spatula.

After about five minutes, puree the contents of the basin using a blender and add another glass of granulated sugar. Boil again, gradually adding the remaining sugar.

Separately, grind the lemon with a blender along with the peel, but preferably without the seeds. Pour the pulp into the marmalade and simmer for some more time until the marmalade becomes quite thick.

Place the marmalade into pre-sterilized jars and cover with sterilized lids.

This preparation should be stored in a cool place.

Recipe 7. Preserving cherries: syrup

Ingredients

Cherries (strictly dark: dark red or black) – approximately 3 kg

Sugar – about 1 kg

Citric acid – 10 g

Cooking method

First you need to wash and sort the cherries, mercilessly removing bruised and especially spoiled berries. Also remove the stems and leaves, and then the seeds, and then squeeze the juice out of the cherries using a juicer, since it should be without pulp.

The “cake” can be boiled separately with sugar and a small amount of water - you will get an excellent gravy for cottage cheese or pancakes. You can also cook jelly, but this is not for everyone: it tastes a little too neutral.

Pour the finished juice into an enamel pan and heat it, pour sugar into the hot juice and stir until it is completely dissolved.

Cook for about five minutes. Light foam on the surface does not need to be removed, it is enough to simply stir it, but the one that appears later - dense and thick - must be removed. The syrup should also become thick by this point.

Add citric acid and cook for another five minutes, then turn off, cover and cool. Pour into sterilized bottles, filtering thoroughly. Seal and store in a cool place.

Recipe 8. Canned cherries with spices

Ingredients

Water – 1 l

Sweet cherries – 1 kg (different varieties are possible, but be sure to select large berries)

Citric acid - teaspoon

Sugar – 2/3 cup (for those who like very sweet things, you can add more)

Vanilla - a fifth of a small pod

Cinnamon - about 3 cm piece

Cloves - a couple of buds

Star anise – 1 star

Cooking method

Wash and dry the cherries, free them from branches and pits (you can simply cut them and shake out the pits).

Place the berries in jars, filling them almost to the top.

Dissolve sugar in water, add spices and boil for 2 - 3 minutes. Add citric acid.

Bring the syrup to a boil again. Pour boiling syrup over the berries, cover (but do not close!) with lids, place in a large saucepan with a napkin on the bottom and pasteurize for 10 (half-liter) or 15 (liter) minutes.

Roll up, place upside down and cover with a thick towel.

• Light-colored berries do not look very beautiful. If you decide to use yellow or pink cherries for canning, add a little red or black. However, you can use some other brightly colored berries: strawberries, black currants... Cherries are not very suitable: they look like cherries, but smaller, so they will look unpresentable.
• In order for the cherries in the jam to turn out as if transparent, the berries must be pricked in several places with a pin (this is only suitable for dark berries: ugly dots will be noticeable on the light ones) and cook at a temperature slightly below the boiling point, in two or three stages, cooling the jam between cooking

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