Cherry syrup recipe. cherry syrup

21.01.2022 Buffet table

How to make cherry syrup? In regions where there are a lot of these berries, skillful and diligent owners make syrups, juices, compotes and various preserves all the time in order to preserve the harvest. For residents of the northern regions and the middle zone, cherries, cherry syrup or jam seem like a delicacy. Preserving the berries as a syrup for the winter is a great idea, in my opinion, that will delight the family and come in handy for making various delicious gourmet desserts and pastries.

Cherry Juice Syrup, Recipe #1

Ingredients

Cherry freshly squeezed juice 1 liter.
Sugar 1.5 kg.
Citric acid 2 gr or sachet.

How to cook

To make juice, choose the most ripe, juicy berries. Cherries should be ready, that is, with the tails and nucleoli removed.

We thoroughly wash the berries, leave to dry for several hours.
Making juice with a juicer.
Add sugar and citric acid to the resulting juice.
We put on fire and slowly heat up to 70 degrees, stirring constantly.
During this time, the sugar should completely dissolve, and the syrup is thick and transparent.
We leave to cool.

The syrup container must also be prepared, washed, and preferably sterilized by steam or in any other way.

Pour the syrup into small jars or bottles. So it will be more convenient to use, so as not to open a large vessel with syrup and not expose all the contents to the influence of air.

Cherry Syrup "Cherry with Port Wine", recipe number 2 - video

Ingredients

Cherry 400 gr.
Port wine 200 gr.
Sugar 4 tbsp.
Cinnamon 4 sticks.
Vanilla sugar 1 sachet.

How to cook:

In a saucepan with a thick bottom or in a saucepan, mix everything, heat, stirring constantly.
We heat the mixture so that the liquid evaporates and it becomes half as much.
We leave to cool.
We pour into bottles. Mmmm!

Cherry syrup from whole berries, recipe number 3 - video

Cherry, can be with stones, 1 kg.
Sugar 1 cup/glass.
Lemon juice 2 pcs.

Pour all this into a saucepan with a thick bottom, heat until boiling, simmer for 30 minutes over low heat.
When it cools down a bit, drain through a sieve.

Cherry contains a huge variety of substances useful for the body. Its fruits are endowed with bactericidal substances in large quantities. Cherry was given a second name - "heart berry", which is associated with its ability to have a beneficial effect on the human cardiovascular system. It is an excellent remedy for anemia and is also rich in vitamins A and C.

It is very problematic to store fresh cherries for a long time. They quickly lose their appearance and aroma. If the fruits of cherries are harvested in the early morning, when they have the highest density of pulp, and put in the refrigerator, they can well be preserved for about two weeks.

Cherries are also good in processed products. You can make wonderful sweet treats from it, such as jam, compote or syrup. Let's take a closer look at the last of them.

Cherry syrup has a very pleasant taste and aroma. In diluted form, it can be used as a refreshing drink. In addition, cherry syrup is an excellent sweet addition to a variety of desserts, smoothies and fruit salads.

cherry syrup recipe

Before preparing the syrup, the fruits must be washed, sorted and removed from the bones. Crushed bones will help to give a specific almond flavor to the syrup. They need to be crushed in a mortar, mixed with berries and let it brew for a day to achieve a slight fermentation. Then you should squeeze the juice from the berries using a juicer. The juice is heated to about 75 degrees. Do not forget to remove the foam. Sugar is poured into the heated juice, the mixture must be constantly stirred until the sugar is completely dissolved. After that, citric acid is added there. The syrup is ready.

Hot cherry syrup is poured into pre-prepared bottles. The bottles are closed with corks, filled with resin and stacked horizontally for the purpose of additional heating of the cork.

Cherry syrup in cold and inclement weather is the best reminder of a sunny summer. In addition, it serves as an excellent component for decorating dishes or any confectionery delights. Its bright, rich color and indescribable aroma make the syrup one of the favorite treats.

Currently, many housewives cook various dishes and compotes from cherries. After all, it has a lot of useful properties and excellent taste. Today we will talk about how you can make syrup from this berry.

Preparation of ingredients

To make classic cherry syrup Several main ingredients are used:

cherry fruits;
sugar;
water.

Before you start preparing the syrup itself, you should prepare the products. Cherries must be washed. It's best to do this several times. If necessary, remove the seeds from the berries. It is also worth sorting the fruits. If they are damaged, then it is not recommended to take them for such a mass. If you use cherry leaves in the preparation of the mixture, then they should also be thoroughly washed. Check them for damage. Do not forget to prepare containers for liquid.

They must all be thoroughly sterilized.

Recipes

Today there are many number of recipes for making cherry syrup:

classic cherry syrup;
syrup with cherries and citric acid;
cherry leaf syrup;
cherry syrup with pits;
syrup with cherry and almond note;
whole frozen cherry syrup;
syrup with whole cherries.

Classic cherry syrup

Before cooking, the fruits should be thoroughly washed. After that, all the bones are taken out of them. Cherries are completely covered with sugar and left to infuse all night. In the morning, the mass must be put on fire and brought to a boil. Berries are removed from the pan during cooking. And the mass is boiled again. Then the syrup is poured into sterilized jars and tightly closed with lids.

Syrup with cherries and citric acid

To make this simple syrup for the winter, you first need to thoroughly rinse the berries in cool, clean water. After that, all the bones are removed from them. This can be done using a special kitchen apparatus. Using a juicer or an ordinary metal sieve, you need to survive the cherry juice. Then the juice is poured into a bowl and put everything on the stove. Sugar is added to the liquid (600 grams of granulated sugar is taken for 500 milliliters of juice). Boil the mass until it becomes thick and viscous.

Remember that if you passed the juice through a metal sieve, then the drink should be filtered a few more times before brewing. Citric acid (0.5 teaspoon) is added to the liquid on fire. She acts as a preservative. Also, this ingredient is able to give a pleasant taste to the product. There are also recipes for making cherry syrup with freshly squeezed lemon juice. To prepare this version, you need to pour the washed cherries into a bowl of boiling water. You need to cook it until the berries begin to burst. After that, wait for the fruits to cool down at least a little.

Then squeeze the juice from the boiled cherries. This can be done through nylon fabric. Pour the resulting cherry liquid into a separate container and add granulated sugar and lemon juice (1-2 tablespoons of lemon juice per 1 kilogram of sugar). The resulting liquid must be put on a small fire, and after the sugar is completely dissolved, the fire should be increased. Cook the syrup until it thickens, stirring constantly.

cherry leaf syrup

From the washed berries you need to squeeze the juice. Then it is mixed with granulated sugar (700 grams). At the same time, an infusion of cherry leaves is prepared according to the recipe. To make it, you need to place the leaves in a pot of water and boil for 7-10 minutes. After the infusion is prepared, you need to remove all the leaves from the pan. The resulting liquid is mixed with juice. This mass is again put to boil on a small fire. This should be done no more than 30 minutes. The syrup becomes thick and viscous. Then it can be poured into sterile jars.

Pitted cherry syrup

The washed berries are put in a bowl, sugar and water are added (1.5 liters of water per 2.5 kilograms of sugar and 2 kilograms of cherries). All ingredients are boiled on the smallest fire for three hours. In this case, the seeds from the fruit are not removed. The resulting liquid is filtered through a sieve or through gauze, which is folded into several layers. The mixture is boiled again for 2-3 minutes. After that, the syrup is poured into containers.

Syrup with cherry and almond note

All seeds are removed from the fruit. They are carefully crushed. Do this with a hammer or coffee grinder. The crushed mass is mixed with cherry pulp. All this mixture should be infused for a day under a dense cloth. During this procedure, the seeds will be able to give the cherry a wonderful almond flavor. After that, the entire mixture is passed through a juicer. The resulting mass is mixed with sugar. Moreover, they do it so that both the mixture and the granulated sugar are equally divided. The syrup is boiled until it becomes thick, and then it is poured into sterilized jars.

Whole frozen cherry syrup

Frozen cherries are poured into a container. In this case, all the fruits must be whole, not bursting. It is filled with water and covered with sugar (250 milliliters of water per 3 kilograms of sand and 2 kilograms of fruits). The whole mixture is put to boil and brought to a boil. After boiling, the stove is turned off, and the container is loosely covered with a lid. In this form, the mass should cool at least a little. This must be repeated 4 times. The liquid is then filtered through a sieve. It is once again put on a slow fire and boiled until it becomes viscous, and then it is poured into containers.

Syrup with whole cherries

All ingredients are poured into a bowl (one full glass of sugar per kilogram of berries and juice of two lemons). Berries can be taken with or without seeds. Bring the mass to a boil. Then you still need to cook the syrup for 30-40 minutes over low heat. Then you need to wait for the liquid to cool completely. The mixture should be passed through a metal or plastic sieve.

After the still hot product is poured into jars and sealed.

Benefits and contraindications

Cherry syrups have a whole host of important properties. After all, cherry fruits contain a considerable amount of antioxidants that can bring many benefits to the human body. So, such syrups have a great effect on the joints and bones of a person, so they are recommended to drink with gout. After all, they can significantly reduce pain and inflammation in such a disease. Perfectly, such syrups are also suitable for normalizing the functioning of blood vessels and the heart. Cherries contain a lot of potassium, which is essential for stable blood pressure. Also, many experts note that such a berry can reduce the risk of stroke.

Cherry syrups have a great effect on human nerves. Cherry juice restores the balance and activity of specific antioxidant enzymes. And this prevents the occurrence of diseases and pathologies associated with the central nervous system. Compotes and syrups can significantly improve sleep. They can also increase sleep duration. Syrups with cherries have a great effect on human vision. In addition, such berries allow you to stabilize the work of the respiratory system. After all, they prevent the occurrence of asthma, shortness of breath, bronchospasm.

Cherry is also able to quickly break down adipose tissue. This berry has a low calorie content, so it is often eaten for weight loss. Pectin and fiber contained in this berry improve bowel function and normalize digestion processes in the body. Cherry syrups are also great for the skin. After all, cherry fruits have a high content of vitamins C and A. They soften the skin, restore their elasticity. Cherry syrups should also be used to increase immunity. They have a huge amount of fiber, carotenoids and anthocyanins. All these elements enhance the body's defenses, are responsible for the prevention of cancer.

Despite the fact that cherries and syrups from it bring a lot of benefits to the human body, they also have certain harmful properties, contraindications. Remember that it is better not to consume such products in large quantities, as they contain too much fructose, which in excess can harm a person. Some people suffer from vitamin C intolerance. In this case, it is better not to consume cherry syrups at all, which contain a large amount of this element.

You should not drink such drinks and those who suffer from high acidity with gastritis. People with diabetes should also control their consumption of cherries and cherry syrup. If your tooth enamel is too thin, then you should not drink too much of such liquids either.

Application in cooking

Housewives often use cherry syrups when preparing various dishes. They are impregnated with biscuits, which are taken for cakes and other pastries. Often they are added to drinks. Sometimes these mixtures are mixed in small quantities with coffee. Cherry syrups can even be combined with meat. After all, they are often added when preparing various sauces for him. When pickling, it is also permissible to use a few drops of such a liquid.

Sometimes it also acts as a decoration for other dishes.

Syrup packaging for storage

It is better to store containers with such syrup in simple glass jars. They must first be sterilized together with lids (it is better to take metal ones). The liquid must be poured before it cools. Stoppered jars of syrup should be placed in a horizontal position. This is necessary so that the lids of the cans have contact with hot liquid. After all, this will allow the process of their sterilization to continue. This syrup, prepared at home, can be stored from one year to several years. But remember that if you have already uncorked the jar, then the mixture will be usable for only a few days. And at the same time, open containers should be kept in refrigerators.

You will learn more about how to make cherry syrup in the following video.

Delightful aroma, divine taste - all this is cherry syrup. The recipes are extremely simple, and the scope is very wide.

Pitted Cherry Syrup

Ingredients

Cherry - 2 kg

Sugar - 2.5 kg

Water - 7 glasses

Cooking method

We wash the berries several times and dry them slightly, put them in a saucepan.

Sprinkle with sugar, pour in water, stir and bring the mass to a boil.

It is necessary to cook the composition for at least 2.5-3 hours on low heat, constantly removing the foam. As soon as it stops appearing, this is a signal that the product is ready.

The resulting liquid must be filtered through gauze, covered with a towel and left to infuse for a day at room temperature.

A day later, filter again, boil, insist 30 minutes, pour into sterile jars and close.

Cherry juice syrup with citric acid

Ingredients

Cherry juice - 500 ml

Sugar - 600 g

Citric acid - ½ tsp.

Cooking method

The cherries are washed in cool water, lightly dried on a sieve and sorted out. Bones are removed from selected berries. To extract juice, use a manual or electric juicer. In extreme cases, a metal sieve will do.

Sugar is poured into the hot liquid. Cooking is continued until the syrup thickens. It must become tenacious.

If the berries were passed through a sieve, then the mass will need to be filtered several times. To do this, the finished syrup is left on the table for several hours. The remains of the pulp during this time will precipitate. The top transparent syrup, trying not to mix, is poured into another bowl, heated and allowed to settle again. This procedure is repeated several times. Three or four sets is enough.

The final step is to add citric acid to the mass. In this case, it is a preservative and flavor enhancer.

Syrup on a decoction of cherry leaves

Ingredients

Cherry tree leaves - 20 pieces

Cherry - 1 kg

Water - 250 ml

Sugar - 700 g

Cooking method

Juice is squeezed from selected pure berries.

Cake with drupes is further used for culinary purposes, for example, for making jelly and compotes.

Juice is mixed with sugar. While the crystals are dissolving, prepare a decoction of the leaves. To do this, cherry greens are dipped in water and boiled for 7 minutes.

When the decoction is ready, the leaves are removed, and the liquid is mixed with cherry juice.

The mass is boiled at the minimum burner power for half an hour. During this time, the syrup thickens and, with a light hand, is sent to bottles.

Pitted cherry syrup recipe

This method is ideal for those people who do not bother with unnecessary worries about processing berries.

Ingredients

Cherry - 2 kg

Sugar - 2.5 kg

Water - 1.5 l

Cooking method

Pure fruits are laid in a saucepan, water and sugar are added.

The mass is boiled at the lowest heat, approximately 3 hours.

The resulting mass is filtered through a fine plastic sieve or through a gauze cloth, which is folded into 2-3 layers.

The resulting syrup is boiled for 2 minutes and distributed in jars.

frozen berry syrup

Ingredients

Freezer cherries - 2 kg

Water - 250 ml

Sugar - 3 kg.

Cooking method

Whole frozen cherries are put in a metal bowl, covered with sugar and poured with water.

The mass is put on the stove and brought to a boil. It is not necessary to boil the product completely.

Turn off the stove and cover the bowl with a lid.

The brew in this form should be completely cool.

The procedure is repeated 4 times.

After the syrup has cooled for the last time, it is filtered.

The aromatic liquid is again put on the burner and boiled until thickened.

Cherries are highly valued in our country. The reason is not only in the unique taste and aroma, but also in the ability to use for canning. Compotes prepared from it perfectly quench thirst, and the ability to combine with other ingredients avoids monotony. The jam made from this berry is thick and rich. It can also be prepared from one component, or from several. Every time you get a new taste. If there is time to remove the bones (by the way, special combines have long been invented to help the housewives, working like a meat grinder, which themselves and in the shortest possible time clean the berries from the bones), you can prepare a fragrant jam that can be eaten as a separate delicacy, and use for home baking. We admit that not everyone loves fresh cherries. The point is the sourness that it possesses, but this is not a minus, but rather a plus.

Sweeter "relative" cherries are also quite useful, but it is in cherries that they contain:

organic acids necessary for the full functioning of the body (lactic, succinic, citric, etc.);
iron and copper;
potassium and magnesium;
pectins;
vitamins of different groups, incl. RR, A and C.

The use of cherries and dishes prepared with its use helps to strengthen the work of the heart and blood vessels, improves appetite and digestion, and increases the process of assimilation of nutrients from other foods. The presence of berries in the diet has a positive effect on the nervous system. There is an improvement in sleep, increased efficiency.

You can list the abilities of cherries for a long time. This is not a berry, but a real treasure. Preserving it is quite simple, the main thing is to properly prepare for this process.

In order for cherry blanks to turn out for sure, you need to remember the following rules:

the skin of the berries is tender, thin, it is easy to damage, so it must be handled carefully and harvested immediately after collection or purchase;
it is necessary to pick the berries from the tree immediately with the stalks, so it will last longer and not lose its juiciness;
before conservation, the berries must be carefully sorted and sorted;
if the variety is very sweet, there may be worms inside. This is not scary, and vice versa, it is a sign of the ecological purity of the product, but so that they do not get into jam or compote, you should first soak the cherry (without stalks) in brine (tablespoon per liter of water) for 2-3 hours, and then rinse in cold running water.

Proven cherry recipes

Harvesting cherries for the winter is not at all difficult. To date, there are a lot of recipes, but let's look at the most proven ones, such that even novice housewives will surely succeed, but they will not hurt experienced chefs either.

Syrup for the winter

It turns out incredibly tasty. In winter, it can be used for preparing drinks (including those with the addition of alcohol), for buns, pancakes, etc.

You will need the following ingredients:

cherry 2 cups;
cherry, currant, raspberry, gooseberry and tarragon leaves - 2 cups;
sugar - 1.5 kg;
water - 1.3 liters;
citric acid - 1-1.5 tsp

Perhaps many will be surprised by the presence of leaves in the recipe. Indeed, few people know that not only do they contain no less useful substances than the fruits themselves, but they also taste very much like the berries themselves. Try boiling water over currant leaves. After literally half an hour or an hour, a red drink will be ready !!! color and with a characteristic currant flavor. Similarly, with the other listed plants. So using them in the recipe provides not only an additional beautiful shade, but first of all taste and aroma.

Wash the leaves in running water. Sort the berries, clean from the cuttings, rinse.

Put them in a saucepan, add water.

Bring to a boil over low heat and boil for about a quarter of an hour. Leave to cool.

Then strain the resulting broth, add sugar and lemon to it, boil for another 10-15 minutes. Pour into prepared jars and roll up. Turn over, wrap, leave to cool.

Jam "Delightful"

No matter how tasty compotes and syrups are obtained from cherries, most often it is used specifically for making jam.

Both children and adults like the sweetish taste and indescribable aroma, and neat berries simply cannot leave anyone indifferent.

Ingredients:

cherry - 2 kg;
sugar - 3 kg;
water - half a liter.

Sort the berries, remove the tails, rinse under running water. Remove bones. Ideally, if there is a device specially designed for this, but if not, remember that your work will not be in vain.

Boil syrup. Pour prepared berries over them, let them brew for at least two hours, but longer. Put on a slow fire and bring to readiness.

The readiness of the jam is checked with a drop on a dish. If it does not spread and holds its shape well, then the delicacy is ready. Can be laid out in banks and corked.

Yes, and do not forget to gently stir the brew so that it does not burn, and also regularly remove the foam.

Thick cherry jam

It comes out more saturated than in the previous recipe and can be served as a separate dessert or used for filling pies and pancakes.

Ingredients:

ripe berries - 2 kg;
sugar - 2 kg;
water - 200-300 ml.

The berry must be sorted out, the stalks removed, washed, slightly dried. Bones can be removed or left. We only recall that canned fruits with seeds cannot be stored for more than 2 years. Otherwise, harmful toxic substances begin to be produced in the banks. Although, this jam is not something you have for two years, and one season will not stand so tasty, despite its simplicity, it turns out.

Berries, sugar and water are laid out in a wide pan, so that it is convenient to stir. Bring to a boil over low heat. Turn off the fire and let it brew for 12 hours. Bring to a boil again, only now boil for a couple of minutes. Turn it off again and let it brew for 12 hours. For the third time, bring the jam to a boil and immediately pour into pre-prepared jars.

Cherry jam - five minutes

For an express version of preparing a delicious treat for the winter, you will need the following ingredients:

ripe cherries - 2 kg;
sugar - 1 kg.

Note! Only sweet cherries are suitable for this recipe.

Sort the berries, wash, remove the stalks and seeds. Sprinkle with sugar and mix. Let it stand for 3-4 hours until the juice stands out. Then you need to add the specified amount of water. With constant stirring over very low heat, bring to a boil and boil, removing the resulting foam for 5-7 minutes. Immediately pour into pre-washed and sterilized jars, roll up.

Candied cherries

The perfect recipe for all sweet tooth. We just warn you right away, not everyone can save a delicacy until winter.

To prepare candied fruits, you need cherries and sugar syrup.

Dissolve 1.5 kg of sugar in 500 ml of water.
Sort cherries, rinse, peel.
Immerse the prepared fruits in syrup (it should completely cover the berries) and leave for 5-7 hours, and preferably overnight.
In the morning, take out the berries, bring the syrup to a boil and again immerse the fruit in it for the same exact time. So repeat 4-5 times. The process can be completed when sugar crystals begin to appear on the berries.
It remains to take out the candied fruits, let the syrup drain, dry them in the oven, cool and transfer to parchment for storage.

Cherry and melon jam

A delicious dessert that will not leave anyone indifferent.

Ingredients:

ripe cherries - 500 gr;
melon (pulp) - 300 gr;
sugar - 700 gr;
a pinch of cinnamon;
vodka - 15 ml.

Sort cherries, rinse, remove pits, mix with melon, sprinkle with sugar, add cinnamon. Let it brew overnight. Stir thoroughly in the morning, bring to a boil over low heat, add vodka and boil for about 10 minutes. Pour into prepared jars and roll up.

Culinary advice

If you grind cherries and melons in a blender, no one will guess what ingredients are present in the jam. Due to the addition of cinnamon, the finished delicacy will be enjoyed even by recognized gourmets.