Cherry blanks for the winter: recipes

Sweet cherry is a berry with which you can cook a variety of preparations for the winter. Thanks to its properties, cherry compotes and jam are delicious. Having a jar of cherries in reserve in winter, you can make a very delicious desserts... Below are a wide variety of blanks from. Recipes with photos will help every housewife do everything right and get a good result.

Simple sweet cherry compote

The biggest difficulty in preparing blanks from cherries is extracting seeds from berries. But you can make compote with seeds, and, thanks to this, save a lot of time. Here's what it takes to make a compote:

• two glasses of ripe cherries
• two and a half liters of water
• a glass of sugar
• half a teaspoon of citric acid

For this amount of ingredients, you need to take a 3-liter jar. First you need to wash it thoroughly, and then sterilize it in any convenient way - using boiling water or in the oven. Then you can start preparing the berries. Carefully wash the cherries, remove the tails and sort them out - only good berries should get into the compote.
There is one little trick on how to check if there are worms in the cherries. You need to put it in a large container and fill it with cold water. If some berries float up, then, most likely, it is in them that the worms live, so it is better to put them aside.
Then the prepared cherries must be carefully poured into a jar, add sugar and citric acid- it will act as a preservative, so the sterilization step is not required. After that, boil water and immediately pour it into a jar. Roll it up with a sterilized lid, turn it over and wrap it with a warm blanket.
When the compote has cooled down, it must be removed to a dark and cool place - this is a must for blanks prepared without sterilization. The shelf life of such homemade compote- ten months, so you need to calculate the number of cans and try to drink it over the winter.

Sweet cherry jam with seeds

Not all housewives undertake to make cherry jam, again, due to the fact that you have to tinker with the seeds. But if the cherries are not later used for desserts, then you can make jam with seeds. This will require:

• one kilogram of cherries
• one kilogram of sugar
• glass of water

Secret delicious jam- good berries, therefore, first of all, the cherries need to be sorted out and the stalks removed. Then you need to rinse it very well and pour it onto a napkin so that the berry dries up. At the same stage, we prepare jars and lids - they need to be sterilized.
Now you can proceed to cooking. Put the pot of water on fire, and then gradually add sugar, stirring constantly. As soon as the water comes to a boil, add the cherries and wait until bubbles appear again. It is they who say that it is time to remove the jam from the stove. The saucepan with cherries will need to be set aside for three or four hours, and then put back on fire and bring to a boil again. This procedure is required to be carried out three to five times. The jam should settle at room temperature.
After the final time, you need to pour hot jam into jars and roll up the lids. It is necessary to store such jam in a cool place. The optimum temperature is 10-12 degrees above zero. If the storage conditions are violated and the temperature is lower, then the jam will simply be sugared. And with a higher one, it will soon deteriorate.

Pitted sweet cherry jam

Classic recipe cherry jam assumes that the berry will be seedless. Therefore, if there is time, then you can make this workpiece. To get enough seedless jam, you will have to purchase a lot of cherries. You will need:

• 12 kilograms of cherries
• three and a half kilograms of sugar
• 300 milliliters of water
• 6 grams citric acid

The longest part of the process is the extraction of the seeds. You can involve the whole family and it will be faster. But first you need to wash the cherries well. After the seeds are separated from the berries, you can start making the jam. Put the cherries in a saucepan or bowl, add sugar and leave in a cool place for several hours. During this time, the berry will give good juice. During this period, you can rinse and sterilize the jars.
When the cherries give juice, add water and put on the stove. You do not need to turn on the hotplate at full power. As the bubbles appear, you need to reduce the heat a little more. It takes fifteen minutes to cook the cherries, stirring constantly, otherwise it will burn. And don't forget to remove the foam. After that, leave the jam to cool for four hours, then repeat the procedure two more times. For the third time, at the end of cooking, add citric acid, then pour the jam over the jars and roll up.

White cherry jam

What other preparations can be made from cherries for the winter? Recipes suggest using more than burgundy cherries. For example, white cherry- also great for making jam out of it. True, it is so easy to get a lot of juice from it, but it is easier to separate it from the seeds. Therefore, white cherry jam is prepared seedless, here is a list of products:

• three kilograms of white cherries
• one lemon
• two kilograms of sugar
• litere of water
• vinegar and salt

We wash the berry, clean it from seeds and tails, then fill it with water, add a little vinegar and a pinch of salt. We leave for a few hours. This procedure will allow you to prepare beautiful jam, moreover, without worms.
Then we start cooking the syrup. To do this, you need water and sugar, mix and put on the stove, bring to a boil. Drain the cherries and add them to the boiling syrup. Cook over low heat for fifteen minutes and set to cool. In total, cooking the jam should last three days, but do not be afraid. In the morning and in the evening, you need to put the pan on the fire, bring to a boil and cook for ten minutes, stirring occasionally. And only after the jam is cooked for the sixth time, it is necessary to add the juice of one lemon and pour it hot into sterilized jars.

Sweet cherries in a jar without sugar

Sweet cherries are very sweet in themselves, which is why you can safely make a blank without adding sugar. All you need:

• cherries
• lemon acid

The proportions can vary - it depends on what you want to get in the end. You can just make cherries in juice, or compote. The only difference is in the amount of berries and water.
First you need to sterilize the jars. Then sort and wash the cherries. After that, you can dry the berries a little on a napkin or in a colander. Then you need to take sterilized jars. For cherries in juice, they can be smaller, for compote - more. In the first case, the jars are filled with berries almost to the top, in the second - by a third.
After that, citric acid is added - for a three-liter jar - a teaspoon, for a liter - a third of a teaspoon. It remains only to boil the water and pour the boiling water into the jars. We roll it up, turn it over and put it under a warm blanket until it cools completely.

Cherry syrup for the winter for desserts

Sweet cherry jam is pleasant to eat just like that, washed down with tea. And to add the aroma and taste of the berry to some dessert, it is better to boil the syrup. They can be poured over ice cream, cakes, puddings or pancakes. Here everything will depend on the hostess's imagination. Required Ingredients for syrup:

• kilogram of ripe red cherries
• litere of water
• kilogram of sugar
• five grams of citric acid

We wash the berries, tear off the tails and send them to the pan. Fill with a liter of water, bring to a boil, then reduce the heat and keep it on the stove for another 15 minutes. After that, take a fine sieve and filter the resulting broth. If it turns out that there is a lot of pulp left in the future syrup, then we repeat the procedure. Then we leave the broth to cool.
After that, put the pan on the fire again, and add sugar to the sweet cherry broth. Stir, bring to a boil, turn the fire down and boil the syrup to the required thickness. Add citric acid to the hot syrup and pour it into sterilized jars or bottles. Store cherry syrup in a cool and dark place.

Sweet cherry jam

Jam is also an excellent solution for those who want to enjoy the taste of sweet cherries in winter. It can be added to desserts, porridge or spread on toast. And it is prepared much faster and easier than seedless jam. We will need:

• one kilogram of cherries
• two hundred grams of sugar
• 2 tablespoons vinegar

First you need to rinse the cherries, remove the seeds. Then we pass the cherries through a meat grinder into a bowl, which can be put on the stove. Add vinegar and cook until the mass is approximately halved. After that, you can add sugar. Then we cook the jam for a while. We lay out on sterilized jars. After cooling, we put it in a cool place, protected from light.

Freezing cherries

But if there is a large freezer at home, then you can simply freeze the cherries - and thereby preserve all the useful substances of the berry. Usually, when cherries are frozen, they are not washed, but if they were bought on the market, and did not grow on their own plot, it is better to wash them and dry them well on a towel. Be sure to cut off all the stems before freezing.
After that, the berry must be laid out on trays or baking sheets in one layer. First, put the cherries in the refrigerator for an hour, and then in the freezer for three hours. After that, we take out the berries and quickly put it in special freezer bags or containers.

There is another way to freeze cherries. It can be poured over with sugar syrup. It is very easy to prepare it - a glass of sugar is poured into a saucepan and dissolved in half a liter of water, then three tablespoons are added lemon juice... We put the saucepan on the fire, bring to a boil, and then cool the syrup. Then we pour the berries into a container, fill them with syrup and freeze.

Here are the most popular cherry preparations for the winter. The recipes presented here are quite simple, and if you are not too lazy and cook different types conservation, then in winter it will be possible to delight the whole family!

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I thought for a long time what to cook from cherries, since there were a lot of them this year. I don't really like freezing it and the jam from this berry is too sweet for me. Therefore, I got a cherry in syrup for the winter. I like the way I preserve it and I advise you to try it, at least a couple of jars to try.

Such a recipe for canned cherries without sterilization and with seeds, so it will not take you a lot of time for this preparation. And hardly anyone will refuse such berries in winter, especially since they can be added to cakes, dumplings or pies.

The recipe for pickled cherries for the winter is the simplest and is suitable even for beginners in this business. If you do not know how to use a seaming key, this is also not a problem now, since there are special cans and lids that can be easily twisted by hand.

Next, I describe in detail how to preserve cherries at home so that they stand all winter without problems. Be sure to use this recipe, you will definitely like it. I also recommend to see which preparation is also easy and simple.

Ingredients:

• Sweet cherry - 8 kg
• Sugar - 3 tablespoons per 1 liter can
• Water - about 4 liters

How to close cherries for the winter

Cherry conservation is not difficult. Prepare the berries right away. To do this, I rinse them with running water, remove the leaves. If the berries are wormy, then fill them with salted water and leave for an hour. Thanks to such actions, the worms will crawl out of the berries.

Then I tear off the stalks of the cherries and put them in jars. At the same time, I remove bad berries.

I put water in a kettle or a saucepan and put it on the fire. As soon as the water boils, I pour it into the jars. It is important to pour it into the very center and in several approaches so that the glass does not crack.

Then I cover them with lids on top and leave to cool. When the water is warm, I pour it back into the kettle and put it back to boil. At this time, I put three tablespoons of sugar in each jar. As you can see, preserving cherries in syrup is not difficult.

As soon as the water boils, I pour it a second time. Do this slowly so that the sugar has time to drain into the jar. Then I take the lids and a seaming key and roll up the cans.

After that, I turn them upside down and put them on a warm blanket or something similar. Then I wrap it up and leave it like that until it cools completely, maybe for a day or two. Now you know what can be made from cherries, and which method is the fastest, especially when it comes to a large number berries.

Here is such a cherry in syrup for the winter I got. I got 9 liter jars, and you do for any amount that you have. Such preparation for the winter from cherries is what you need cold winter, to replenish the lack of vitamins. I would be very glad if my recipe is useful and pleasant to you.

Every housewife can make delicious and high-quality preparations from cherries for the winter, the recipes of which are elementary for home execution. As a result, the assortment of the pantry will be replenished with numerous dessert dishes, which will be especially appropriate in the off-season home menu.

What can you cook from cherries for the winter?

When choosing what kind of cherry preparations to make for the winter, you should focus on the taste preferences of the entire family.

1. Berries are ideal for making jam and jam or confiture.
2. Sweet and fragrant cherry compotes, thick fruit drinks with pulp, sweet syrups and aromatic juices.
3. Children of all ages will be delighted to taste sweet cherry puree or mouth-watering delicious jelly.
4. If the sweet stocks are made, and the berries are still left, they can be frozen for future use or used to prepare unsweetened spicy and spicy sauce for meat.

Cherry jam with lemon for the winter

The easiest way to use a fresh harvest of berries is to cook sweet cherry jam for the winter, thick and aromatic. Peculiar spicy taste will add the lemon added to the composition, which must be peeled from the inner seeds before cutting, and, if desired, from the peel, or at least from its white part.

Ingredients:

• cherry - 2 kg;
• granulated sugar - 1.5 kg;
• lemon - 100 g;
• water - 200 ml.

Preparation

1. Syrup is boiled from water and sugar, peeled berries are poured into it, left for 2 hours.
2. Bring the workpiece to a boil, cook for 30 minutes, leave to cool.
3. Add lemon cut into thin slices or cubes, boil the treat for another 30 minutes.
4. They cork sweet cherry jam for the winter in sterilized jars, turn over on lids until they cool completely.

Cherry jam - recipe for the winter

Prepared seedless cherry jam for the winter can be an ideal addition to tea, a component for baking or sweet dessert dishes. The delicacy will be equally delicious from red or white berries. To balance the taste, you can add a little citric acid or lemon juice.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 3 glasses;
• citric acid - 5 g.

Preparation

1. Cherries are pitted, boiled in their juice over moderate heat until boiled, mashed with a blender.
2. Add sugar, citric acid and boil down the treats to the desired degree of thickening.
3. Sealed in a sterile container, wrapped upside down until it cools completely.

Cherry compote for the winter without sterilization

Like many other cherry preparations for the winter, compote recipes are easy to perform and not particularly intricate. They can be sealed without additional sterilization, without fear of the safety of the stock. A kind of safety net will be self-sterilization of cans with a drink, which are installed on the lids and wrapped warmly until they cool down.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 300 g;
• water - 2.5 l;

Preparation

1. Cherries are removed from the stalks and placed in steamed jars.
2. Pour the berries with water heated to a boil, cover with lids and leave for 15 minutes.
3. Drain the infusion, add sugar, citric acid, bring to a boil.
4. Pour hot syrup into jars to the berries.
5. The cherry compote is sealed for the winter, insulated until it cools completely, turning the containers over onto the lids.

Sweet cherry jam - a recipe for the winter

It will be possible to avoid boiling the berry mass for a long time or adding an extra portion of sugar and at the same time to get a relatively thick result by cooking. The berries are left as they are or pureed with a blender until smooth. After adding gelatin, the workpiece is not allowed to boil violently, but can be started when the first bubbles appear.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 600 g;
• water - 200 ml;
• gelatin - 10 g.

Preparation

1. Gelatin is kneaded in boiled water.
2. Peeled cherries are sprinkled with sugar, boiled for 5 minutes.
3. Swollen gelatin granules with water are mixed into the workpiece until they dissolve, the delicacy is heated until the first signs of boiling.
4. Cork cherry jam with gelatin for the winter in sterilized jars with steamed lids, wrapped upside down until it cools.

Cherry jelly for the winter

You can prepare jelly from cherries with gelatin for the winter in different concentrations, changing the proportions of water and berries up or down as desired. The dessert will be even more homogeneous if the berry mass is pre-boiled until softened with no big amount water, and then rub through a sieve, separating the skins.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 600-800 g;
• water - 500 ml;
• citric acid - 0.5 tsp;
• gelatin - 60 g.

Preparation

1. The cherries are pitted, covered with sugar and citric acid and left for a couple of hours.
2. Place the container on the stove and cook for 5 minutes.
3. Purée the berry mass with a blender, boil again for 5 minutes.
4. Remove the container from the heat and stir in the gelatin soaked in water in advance.
5. After dissolving the granules, the workpiece is heated a little more, but they do not allow it to boil.
6. Jelly is poured into sterile jars, sealed.

Cherry syrup for the winter - a simple recipe

The prepared cherry syrup for the winter can be served throughout the year with pancakes, pancakes, sweet dumplings, and they can be supplemented with all kinds of desserts or pastries. Instead of citric acid, the juice of one medium-sized lemon is added to the preparation. If a lot of pulp remains in the juice after grinding the berries, it is passed through a sieve again.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 1 kg;
• water - 1 l;
• citric acid - 5 g.

Preparation

1. The pitted berries are poured with water and boiled for 10-15 minutes.
2. Grind the berry mass through a sieve.
3. Add granulated sugar and citric acid to the juice, boil for 15 minutes.
4. The finished syrup is sealed in sterilized vessels with boiled lids, insulated until it cools.

Cherry juice for the winter in a juicer

For the winter, the recipes of which are simple to execute, you can use a juicer or, as in this case, a juicer, which does not require prior cleansing of seeds from the berries. Often, sweet cherries, neutral in taste, are combined with other berries or fruits, enriching the properties of the finished drink.

Ingredients:

• cherry - 3.5 kg;
• granulated sugar - 1 glass;
• water - 4 l.

Preparation

1. Water is poured into the lower section of the device, brought to a boil.
2. Pre-washed berries are placed in a container with holes, sprinkling the layers with sugar.
3. Cover the juicer with berries with a lid and keep on fire for 1 hour.
4. Collect ready hot juice in pre-sterilized jars.
5. Cherry juice is sealed for the winter with boiled lids, wrapped until it cools.

Cherry fruit drink for the winter

Prepared for the winter with pulp in the form of fruit drink can be diluted before serving with boiled water or simply supplemented with ice cubes. The degree of sweetness of the drink can be adjusted to your taste. A portion of citric acid can also be corrected, which, moreover, can be replaced with lemon juice.

Ingredients:

• cherry - 1 kg;
• granulated sugar - 500 g;
• water - 2 l;
• citric acid - 1/3 tsp.

Preparation

1. Pour cherries without pits with water, boil for 10 minutes, grind through a sieve.
2. Sugar, citric acid are added, fruit drink is boiled for 5 minutes, poured into sterile vessels.
3. The containers are sealed, insulated upside down until they cool.

Freezing cherries for the winter

If all the preparations for the winter from red and white cherries are made and the pantry shelves are replete with compotes, confiture, jam, the remaining harvest can be frozen for future use. Such a stock can be used as needed throughout the year as a filling in baked goods, for the preparation of various delicious desserts.

1. Sweet cherries can be frozen with seeds, spread on a pallet in one layer, and after freezing, poured into a bag.
2. A convenient preparation will be berries frozen without seeds, as in the previous case, they are frozen on a pallet, spread in one layer, and then placed in a storage container.
3. Berries in a peeled form can be frozen whole or in chopped form immediately in containers, sprinkling the layers with sugar.

Cherry puree for a child for the winter

You can save mashed cherries for the winter fresh, boiled or frozen. If the workpiece is to be cooked, the amount of sugar is added to taste, and the sealed containers are insulated for self-sterilization until they cool completely. Absolutely sugar-free, you can prepare puree from berries by freezing.

Ingredients:

• cherry - 500 g;
• sugar - 500 g

Preparation

1. The berries are pitted, laid out in a colander, allowed to drain off excess juice.
2. Add sugar and mash the mass with a blender until maximum homogeneity and dissolution of the sugar crystals.
3. Transfer the berry puree to a sterile container and place it in the refrigerator for storage.

Cherry sauce for meat for the winter

Studying all kinds of cherry preparations for the winter, recipes are won over original sauces suitable for baked meat, poultry and even fish. Everyone can choose the assortment of added seasonings to their liking and at the same time adjust the pungency by changing the amount of hot pepper added.

Sweet homemade sweet cherry recipes for the winter will help fight vitamin deficiency, increase the protective power of the immune system and make it possible to simply enjoy an excellent delicacy. Unfortunately, cherries, like most seasonal berries, yield only 3-4 weeks. So, it's time to hurry, preserving this valuable storehouse of vitamins for the whole year in preparations.

How to prepare berries for harvesting

During the collection of berries for harvesting for the winter, you need to be careful, since after full ripening, the fruits begin to rot. The crop is used immediately, the next day half of the fruit may lose its juiciness. When it comes to buying cherries for winter storage, they choose deep red fruits.

Prepared raw materials are sterilized before harvesting. One teaspoon of table salt is diluted with 10 liters of water. The whole crop is poured with this mixture and left for 2–2.5 hours, thus getting rid of bacteria and worms. Then the crop is washed with cold water again, filtered and left to dry.

Is it possible to freeze cherries

- the fastest and easiest way to prepare a product for the winter. Low temperature storage retains the bulk of the vitamin composition. Before starting the process, the fruits are dried so that excess moisture does not cause sticking. In order for the ice berries to be taken one at a time, they are laid in stages. The fruits are laid out on a baking sheet, tray or cutting board in one layer. After complete freezing, the raw materials are packed in bags or container. The preparation procedure is repeated.

Advice! Cherry does not tolerate frequent temperature changes, so it is better to pack it in portions. In this case, the container or bag is sealed hermetically, otherwise it will be saturated with the smell of other products.

Cherry blanks for the winter

Having studied the basics of freezing cherries for the winter in the refrigerator, you should also familiarize yourself with the following conservation rules:

1. Sterilization. All instruments for work must be well sterilized; washing them in hot water with mustard powder or soda will be an effective solution to this problem. The jars are thoroughly disinfected so that the winter workpiece does not explode.
2. Fresh fruit. Flabby or rotten berries can cause unpleasant taste and odor even when freshly preserved.
3. Correct materials. If you have to chop cherries, it is better to choose a stainless steel knife, because iron destroys vitamin C.
4. Medium cut. The fruits, crushed into small pieces, will turn into mashed potatoes after heat treatment.
5. The correct end of the process. After closing, the jars are turned over with the lids down, wrapped in a blanket and transferred to a cool place for storage only a day later. Hot workpieces are not placed on a cold floor.

Armed with such knowledge, you can safely proceed to the selection of your favorite recipe for winter harvesting.

Sweet cherries in syrup for the winter

You can cook tasty preparation with berries rolled up in sweet-sour syrup. To do this, prepare:

• 1.5 kg of cherries;
• 1 liter of water;
• 400 g of sugar.

Following actions:

1. The berries are thoroughly washed, the seeds are removed.
2. Place the fruits in a previously prepared jar.
3. Water is heated to a boil on the stove, sugar is dissolved in it.
4. The resulting mixture is poured into jars and corked.

Despite its simplicity, this recipe allows you to preserve and even enhance the sweet cherry flavor.

Sweet cherry recipe in its own juice

Ingredients for the recipe per 1 liter:

• 700 g cherries;
• 150 g sugar;
• 500 ml of water.

At the beginning of the work, the bones are removed, then the fruits are poured into the jar layer by layer, sprinkling them with sugar. The contents are poured with water, the jars are hermetically closed with lids. Next, a large saucepan is placed on the stove, a towel is placed on its bottom, all the cans are placed and the container is poured with water. Preservation is boiled for 25 minutes.

Jam

This recipe for preserving cherries for the winter will be a wonderful medicine for winter colds or an addition to hot tea. For its manufacture, use:

• 5 kg of cherries;
• 1 kg of sugar;
• 60 g vanilla sugar;
• 15 g citric acid.

• fruits are washed, seeds are removed from them;
• raw materials are covered with ordinary and vanilla sugar, mix thoroughly; in this form, the raw material should be infused for 7–8 hours;
• the mixture is placed in a large saucepan on the stove, the future jam is boiled for 10-15 minutes;
• 2–3 minutes before removal add citric acid, thanks to this, the jam will not be sugared.

Jam

Sweet jam can serve as a filling for baking or simply be used with bread or a bun. To prepare it, use the following ingredients:

• 2 kg of cherries;
• 1 kg of sugar;
• 100 ml of water;
• 1 g of tartaric acid;
• 2 pcs. leaves of pelargonium.

Conservation process:

• remove seeds from washed berries;
• all fruits are crushed in a meat grinder;
• the mixture is poured into a pot of water;
• when the temperature of the jam rises slightly, add sugar and pelargonium leaves;
• boil cherries over low heat, after about 20 minutes the excess liquid evaporates, and the consistency becomes thicker;
• 2–3 minutes until cooked, tartaric acid is mixed into the mass.

Almost finished jam is poured with a ladle into canning jars.

Jam

Cherry jam has a wonderful aroma, taste and color. This recipe uses the following ingredients:

• 500 g cherries;
• 200 g sugar;
• 100 ml of water;
• 2 g citric acid;
• 15 g vanilla sugar.

For fruit preservation:

1. The berries are washed, the seeds are removed.
2. All components, except citric acid, are mixed in a saucepan.
3. The ingredients are cooked over low heat for about 25 minutes, after which citric acid is added.
4. Remove the saucepan from the heat, chop the jam thoroughly. Then the mixture is cooked for another 5 minutes.

After that, the favorite moment of all the housewives comes - finished products placed in jars and rolled up.

Compote

Cherry compote - easy to make, economical in price and, no doubt, delicious drink... It is cooked by preparing it in advance:

• 1.5 kg of cherries;
• 300 g sugar;
• 8 liters of water;
• 3 g citric acid.

The preparation of 9 liters of compote is divided into the following stages:

• cherries must be washed and poured into containers of 500 g;
• add 100 g of sugar and a little citric acid;
• all cans are filled to the brim with boiling water and rolled up.

Dried

An additive to baked goods or cereals, an excellent substitute for sweets and a real source of useful vitamins - all this is dried cherries. To cook it yourself, postpone:

• 1 kg of cherries;
• 600 g cane sugar;
• 1 liter of water;
• 3 tbsp. l. cognac.

The work begins:

1. The washed and pitted cherries are poured into a 3-liter jar.
2. Boil water, dissolve sugar in it. After 10 minutes of cooking, pour in brandy and remove the container with liquid from the stove.
3. Pour the mixture over the cherries and let them brew for 30-40 minutes.
4. Separating the cherries, pour the syrup into a separate bowl.
5. Spread the fruits on an electric dryer and leave it for 6 hours. If necessary, the drying time is increased by 1–2 hours.

Advice! The drained syrup can be used for canning or as a delicious tea sweetener.

Pickled

The product is in perfect harmony with meat and beef liver... If you wish to pickle cherries, prepare the following ingredients:

• 2 kg of cherries;
• 1 liter of water;
• 100 g sugar;
• 50 g of salt;
• 5 g mustard seeds;
• 2 pcs. bay leaf;
• 3 g coriander;
• 2 pcs. carnations;
• 5 pieces. allspice.

The whole point of pickling is to make the right marinade. To do this, dissolve salt and sugar in water, put the pan with all the contents on the fire. Then mustard, coriander, cloves, pepper are poured there. The mixture is boiled for no more than 5 minutes. At the same time, cherries are tightly placed in 2 liter jars, a bay leaf is added and the contents are poured with boiling marinade.

Natural juice from cherries for the winter

The preparation of cherry juice, although a simple, but rather lengthy process. In creating a workpiece, 5 kg of cherries and 1 liter of water are used. Juicing for the winter begins with washing and pitting the berries. The following steps follow:

1. All fruits are poured into a large pot of water and kneaded completely.
2. A sieve is placed on an empty container, where berry puree is poured in portions. The surviving fruits are additionally grinded. The juice should drip to the bottom of the pot.
3. The juice is boiled over low heat for about 3-5 minutes. After that, it is ready to be rolled.

Unfortunately, the amount of juice will be small, about 1.5 liters, but the taste of the drink is worth the effort.

Drying cherries for the winter

In the absence of an electric fruit dryer, cherries are cooked for the winter in a conventional oven. The fruits laid out on a baking sheet are placed in an oven preheated to 55-60 degrees. After an hour, the temperature should be raised to 70 degrees and the drying process should be continued for about 15 hours. When the product has dried up, raise the degree to 80 and dry for another 6 hours. As soon as moisture evaporates from the cherries, it can be considered ready for long-term storage.

Candied cherries

Homemade candied fruits can be made from any berries, including cherries. First, it prepares:

• 1 kg of cherries;
• 1 kg of sugar;
• 1 tbsp. l. powdered sugar;
• 500 ml of water.

You can start work:

1. Sugar is diluted in water, after boiling, washed cherries with removed pits are added.
2. The contents of the pan are boiled for 10 minutes. After that, turn off the fire, wait 3 hours and start boiling berries again.
3. The procedure is repeated 4 times until the fruits are completely shriveled.
4. Using a colander, filter the mixture, separating the syrup and berries. The latter should drain for 2 hours.
5. Then candied fruits are placed on parchment, where they are dried for 3-4 days.

It is enough to sprinkle the finished product with sugar, and the syrup drained after cooking can be safely preserved.

Sweet cherry jam

Somewhat similar to jam, but sweeter and thicker in consistency, the confiture is cooked quite quickly. In winter, it is used with pancakes, pancakes, cookies, and a variety of pastries. The following products are used:

• 900 g cherries;
• 600 g sugar;
• 1 lemon.

The creation of the jam goes like this:

• peeled and washed cherries are sent to a saucepan and covered with sugar;
• in this form, the mixture must be allowed to stand for 30–40 minutes;
• after the appearance of liquid, add the juice of a whole lemon to the pan;
• the mixture is boiled over low heat for 10 minutes, after which it is ground in a blender;
• thereafter, boiling is continued for another 10 minutes.

It remains only to pour the confiture into the jars.

Sweet cherries for the winter without sugar

Harvesting sugar-free cherries for the winter will provide the family not only with useful, but also dietary delicacy... Using a recipe like this requires few ingredients:

• 1.5 kg of cherries;
• 500 ml of water;
• 2 g citric acid.

Prepare jars, lids and start pickling:

1. Berries (seeds are optional) are placed in the jars crammed.
2. Boil water in a separate saucepan for 3-5 minutes and add citric acid.
3. Boiling water is poured directly onto the cherries and the jars are immediately rolled up.

Advice! If some family members find such a preparation sour, in winter they can always dilute the finished product with sugar.

Sweet cherries without sterilization

The recipe is useful for housewives who prefer to save time and prepare cherries without sterilization. They will need:

1. 400 g of cherries;
2. 2 liters of water;
3. 200 g of sugar.

For cooking 3 liter cans cherries in syrup perform the following actions:

1. Boil water.
2. The washed and peeled fruits are placed in a container and covered with sugar.
3. Pour boiling water over the jar and wait 2-3 hours until the container cools down.
4. The cooled water is again poured into a saucepan and boiled for another 5 minutes.
5. After that, the contents of the jar are re-poured.

The container is immediately closed. When it comes to canning without sterilization, screw caps are the best choice.

Sweet cherry pastila

From cherries for the winter, you can make a marshmallow, for the manufacture of which you need the same amount of sugar as when making jam or jam. What makes pastila interesting is its unusual appearance and concentrated taste. If you want to create this delicacy for the winter, you need to prepare 1 kg of cherries and 1 kg of sugar.

In ancient times, marshmallow was prepared almost all day, today it takes 3 hours, but you need a juicer. Juice is squeezed out of the fruit, the resulting cake is put in a separate pan, it is thoroughly mixed with sugar. This will be easier if the mixture is heated a little in the microwave.

When this stage is completed, spread on a baking sheet parchment paper smeared with a small amount vegetable oil... All sweet cake is spread in a thin layer. The pastila is sent to the oven and left for 2.5-3 hours at a temperature of 100 degrees. When ready, the dessert is cut into thin strips. The recipe for cooking in the dryer is in the video below.

Cherry sauce

The idea of ​​such a preparation may seem strange, although cherry sauce is considered a traditional seasoning for meat dishes in the vastness of Italy. One serving of this savory product can be made with the following ingredients:

• 300 g cherries;
• 1 mild red pepper;
• 5 g of ginger root;
• 100 ml of water;
• 50 g sugar
• salt, black pepper to taste;
• ground cinnamon to taste;
• 25 ml balsamic vinegar.

Cooking consists of the following stages:

1. First, vegetables and fruits are prepared. Sweet cherries and peppers are pitted and seeds, chopped, placed in a saucepan and covered with sugar.
2. In a separate container, slowly boil water with the addition of salt, ginger root, pepper.
3. After the salt has dissolved, pepper and cherries are poured into the pan, which are boiled for 10 minutes.
4. When the mixture is thick enough, pour in balsamic vinegar. In this form, the sauce is kept on low heat for another 5 minutes.

After cooling, the workpiece can be used immediately or left for the winter. If you like the delicacy by increasing the amount of ingredients, the seasoning can be made in large portions.

Conclusion

Find suitable recipes cherries for the winter are easy. Even in times when store shelves pleases with a large number of factory preparations, the hostesses still do not abandon the tradition of home canning. And this is absolutely true, because homemade food will always remain completely natural and free from chemicals. In addition, the process of creating blanks is quite interesting and addictive.

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Sweet cherry is a berry that ripens one of the first. And the housewives, taking this opportunity, are trying to prepare it for the winter. Moreover, even in canned form, cherries practically do not lose their taste and also retains useful 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 trace elements: potassium, magnesium, iodine, iron.

Sweet cherries can be used for diabetes. It neutralizes excess acidity and normalizes the intestinal microflora. It is recommended to include it in the diet for dysbiosis.

Sweet cherry is a tender berry. In order to preserve most of the nutrients, it needs to be exposed heat treatment as less as possible. The best way blanks for future use are compote.

The subtleties of cooking

• For compote, large-fruited yellow and dark red cherries are best suited. Berries for compote should have a pronounced taste and aroma.
• There are varieties of cherries with an easily separable stone and those in which the stone separates from the pulp poorly. Therefore, the choice of a method for harvesting cherries for future use should depend on how easy it is to work with this berry.
• Cherries for compote should be taken quite ripe, but not soft. Previously, the berries are sorted out, removing green, wormy or pecked birds.
• Cherry compote is valuable precisely because of the berries, so they put as many of them in the jar as possible. Only then will the drink be tasty and very aromatic.
• Sweet cherries go well with other fruits, so the 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.
• V sugar syrup for a cherry compote, you can add citric acid. Its optimal amount is 1 g per 1 liter of syrup.

Cherry compote for the winter: a classic recipe

Ingredients for a 3 liter can:

• cherry - 1.2 kg;
• sugar - 250 g
• water - 1.8 liters.

Cooking method

• Sort the cherries, remove the stalks, as well as all the spoiled berries. Wash thoroughly.
• Prepare the jars by washing them with baking soda and rinsing 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 the berries.
• Pour water into an enamel pot, put sugar. Boil the syrup.
• Pour the berries over to them.
• Place the jars in a wide pot of hot water. Cover with lids.
• Pasteurize the compote at 80 ° C: three-liter jar - 40 minutes (if using half-liter jars, sterilization - 20 minutes, liter - 30 minutes.
• Remove from water, seal tightly.
• Turn upside down and cool in this position.

Cherry compote for the winter: a recipe with citric acid

Ingredients for four liter cans:

• cherry - 1.5 kg;
• sugar - 370 g;
• water - 2.2 l;
• citric acid - 2-3 g.

Cooking method

• Sort the cherries, remove the stalks. Wash well.
• Place the berries tightly in sterile one-liter jars.
• In an enamel saucepan, boil the syrup with citric acid.
• Pour over the cherries. Cover with lids.
• Place the cans 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):

• cherry - 500 g;
• sugar - 400 g;
• water - 2.5 l;
• citric acid - a pinch.

Cooking method

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

Pitted sweet cherry compote for the winter

Ingredients for 2 half-liter cans:

• cherries - 2 cups;
• sugar - 4 tbsp. l .;
• water - 0.5 l.

Cooking method

• Sort the cherries, cut off the stalks. Remove underripe, spoiled berries. Wash in cold water. Place in a strainer or colander. Let the liquid drain.
• Using a special tool or a regular hairpin, remove the seeds from the berries.
• Place the cherries in sterile jars. Add sugar. Pour boiling water over. Cover with clean lids.
• Place in a pot of hot water. Sterilize at 80 ° C (water surface should barely ripple) 20 minutes from boiling.
• Seal with lids. Turn upside down. Leave to cool completely.

Ingredients for two 3-liter cans:

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

Note to the hostess

Cherry pits, like cherries, contain amygdalin glycoside. Under the influence of water, it decomposes, and hydrocyanic acid is formed, which is very poisonous. Therefore, cherry compote with seeds is stored for no more than one year. And, of course, you shouldn't bite through the bones.