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 microelements: 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.
• Cherries are much sweeter than cherries... If the cherry is poured with 60% syrup, then optimal amount sugar for cherries is 350 g per 1 liter of water.
• V sugar syrup for cherry compote citric acid can be added. Its optimal amount is 1 g per 1 liter of syrup.

Cherry compote for the winter: the first recipe

Ingredients for two 2- liter cans:

• cherry - 1.5 kg;
• sugar - 350 g.
• water - 2.5 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.
• V enamel pot pour water, 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 °: half-liter jars - 20 minutes, liter jars - 30 minutes.
• Remove from water, seal tightly.
• Turn upside down and cool in this position.

Cherry compote for the winter: the second recipe

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. Pour 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 ° (water surface should barely ripple) 20 minutes from boiling.
• Seal with lids. Turn upside down. Leave to cool completely.

Cherry and strawberry compote for the winter

Ingredients for two 3-liter cans:

• cherry - 3 kg;
• strawberries - 0.5 kg;
• sugar - 700 g;
• citric acid - 2 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 let sit 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. When exposed to water, it decomposes and forms hydrocyanic acid 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.

Store cherry compote in a cool dark place.

Sweet cherry is a favorite berry of many, both children and adults willingly eat it in season.

But for the winter it is harvested relatively rarely.

The reason is probably that the conservation of cherries requires certain conditions, the intricacies of its preparation are not known to everyone.

General principles of canning cherries for the winter

To make really wonderful canned cherries, you must choose good fruits... They should not be small and lopsided: if the berries are tasteless, how will they turn out tasty preparation?

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

Cherry branches are not removed prior to sale. If they are not there, they were probably in very poor condition. It is not worth taking such a berry, as well as one whose branches are dry or rotten. You cannot prepare delicious canned cherries from such raw materials.

Cherry berries should be firm and smooth to the touch. They will be delicious and juicy. Watery or rough fruits are not suitable for cherry preservation.

Cherry contains very little acid. To fix 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, the berries will remain dense, poured with sweet juice. However, sometimes these fruits are not boiled at all, but only poured several times with boiling syrup: this way canned cherries will be tastier.

When preserving cherries, they are often used various spices... Usually it is vanilla, but cinnamon, star anise, cardamom are also often added. It gives ready meal indescribable aroma and discriminating taste.

Recipe 1. Preservation of cherries in their own juice

Ingredients

Cherry - 2 kg

Citric acid - 6 g

Cooking method

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

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

With the help of a special device, free the berries from the seeds.

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

To the bottom large casserole lay a towel and pour cold water... Put jars of cherries there (open, of course) 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

Sweet cherry light and dark - about one and a half kg; this is approximate, in fact, as much as fit into the banks

Cooking method

Heat water in an enamel saucepan and pour sugar into it and vanilla sugar... Stir. Heat to a boil.

Rinse the cherries very thoroughly and put them tightly in sterilized jars.

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

Let stand for 5 minutes, then pour the syrup back into the saucepan and bring to a boil again. Jars, as soon as the syrup is drained, immediately cover with lids so that the cherries do not get too cold.

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

Recipe 3. Preservation of sweet cherries with assorted garden berries

Ingredients

Sweet cherry - 1 kg

Mix of berries (strawberries, apricots, red currants, etc.) - 1 kg

Granulated sugar - 2 kg

Water - about 2 cups

Peel of half an orange

Cooking method

Rinse all the berries very carefully, first in a bowl and then under running water. Clean from seeds, leaves, twigs.

Heat water in an enamel saucepan, into which then add sugar and chopped orange peel. Heat until it boils, stirring the syrup constantly so that it does not burn.

Place the berries in a cooking bowl. Pour boiling syrup over them, put on medium fire and bring to a boil, but do not boil.

Let it stand for at least 6 hours, then put it back on the fire and bring the jam to a boil. Boil for 5 minutes and leave for another 6 hours, then repeat the procedure.

Arrange the still hot jam in sterilized jars and close the lids. It is better to store the workpiece in the refrigerator.

Recipe 4. Tinned cherries "Jam with a surprise"

Ingredients

Lemon - 1 piece

Large dark cherry - 1 kg

Sugar - 1 kg

Almond nuts- about half a glass

Water - one and a half glasses

Cinnamon - a teaspoon

Cooking method

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

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

In an enamel saucepan, cook from granulated sugar and water syrup, add cinnamon to it.

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

Put the jam on the fire again and warm it up, not letting it boil, for about half an hour.

Cut the lemon into thin slices. Gently dip the lemon slices into the jam and cook it the same way over low heat for another five minutes.

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

Recipe 5. Preservation of 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

Carnation - 2-3 buds

Star anise - 1 star

Cinnamon - a centimeter piece of a stick

Acetic acid (80%) - half a tablespoon

Water - 1 liter and 1 glass

Cooking method

Carefully sort the berries and rinse, peel off the tails.

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

Arrange the cherries in the jars.

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

Immediately pour hot marinade over the jars, immediately place them in a large pot, the bottom of which is pre-covered with a napkin, top up hot water so that it reaches the "shoulder-length" cans, and pasteurize cans, covered with roofs, but not rolled up, for about 10 (for half-liter) or 15 (for liter) minutes at the lowest boil (so that the water just shakes slightly).

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

Recipe 6. Canned sweet cherries in the form of marmalade

Ingredients

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

Granulated sugar - 1 kg

Medium 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 extract the seeds, or you can simply cut each berry and shake out the bone with the edge of a knife).

Pour the berries with a glass of water, stir and let stand so that the berries give juice.

Pour literally a couple of tablespoons of water into a bowl for boiling, pour out the cherries and start cooking on the lowest heat, every now and then shaking the bowl or stirring its contents with a wooden spoon or spatula.

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

Separately grind the lemon with the peel with a blender, but preferably pitted. Put the gruel in the marmalade and simmer for a while, until the marmalade becomes quite thick.

Arrange the marmalade in pre-sterilized jars and cover with sterilized lids.

Store this workpiece in a cool place.

Recipe 7. Preservation of cherries: syrup

Ingredients

Cherry (strictly dark: dark red or black) - about 3 kg

Sugar - about 1 kg

Citric acid - 10 g

Cooking method

First, you need to rinse and sort out the cherries, ruthlessly removing the crumpled and even more spoiled berries. Also remove the tails and leaves, and then the seeds, and then squeeze the juice from the cherries using a juicer, since it should be without pulp.

The "cake" can be boiled separately with sugar and a little water - you get an excellent gravy for cottage cheese or pancakes. And you can cook jelly, but this is not for everybody: it tastes a little too neutral.

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

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

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

Recipe 8. Tinned cherries with spices

Ingredients

Water - 1 l

Cherry - 1 kg (you can different varieties but be sure to select large berries)

Citric acid - a teaspoon

Sugar - 2/3 cup (for lovers of very sweet, you can have more)

Vanilla - a fifth of a small pod

Cinnamon - a piece of about 3 cm

Clove - a pair of buds

Star anise - 1 star

Cooking method

Rinse and dry the cherries, free them from twigs and pits (you can just cut and shake out the pit).

Arrange 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!) Lids, put in a large saucepan with a napkin on the bottom and pasteurize for 10 (half-liter) or 15 (liter) minutes.

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

• Berries light varieties do not look very nice. If you decide to take yellow cherries or color pink, add some red or black. However, you can use any other brightly colored berries: strawberries, black currants ... Cherries are just not very suitable: they are similar to 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, and in two or three steps, cooling the jam between brews.

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 for a sample.

Such a recipe canned cherries without sterilization and with bones, 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. I immediately prepare the berries. 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 fall asleep 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 until it cools completely, maybe for a day or two. Now you also 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 it 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 will be very glad if my recipe is useful and pleasant to you.

You can cook a lot of cherries various blanks for the winter - jam, jam and compotes. A selection of 5 best recipes preservation of cherries for the winter.

Consider recipes for canning cherries: seedless cherry jam, cherry jam with walnuts, white cherry jam with orange juice, cherry jam, cherry compote yellow cherries for the winter.

Cherry possesses unique properties - it can be used in medicinal purposes... Biologically active substances contained in everything: leaves, bark, berries, flowers. By consuming cherries, you will get a lot nutrients, especially useful for children, pregnant and lactating mothers.

Highly delicious jam from red cherries, useful. Such a jam is prepared in one go.

Ingredients: cherries - 500 g, sugar - 600 g, water - 1 glass, citric acid - 3-4 g.

The recipe for pitted red cherry jam

Wash the cherries, remove the spoiled berries, remove the green stalks and seeds.

Pour water into a saucepan, add sugar and cook over low heat, stirring occasionally. Bring sugar syrup to a boil and remove from heat.

Pour the prepared berries with hot syrup and cook for 30-35 minutes.

Remove if foam forms. Stir occasionally and add citric acid at the end.

Fill half-liter jars to the top with ready-made cherry jam and roll up the lids. Turn the jars upside down, wrap them in a blanket and leave to cool. Store in a cool place.

Fragrant and tasty cherry jam with nuts. Winter evenings your family will appreciate your efforts.

Ingredients: cherries - 1 kg., sugar - 1 kg., water - 200 ml, walnuts- 100-150 g.

Recipe for making sweet cherry jam with nuts

Wash the berries, remove the seeds and stalk. Try to remove the seeds to keep the berries intact.

In a small saucepan, combine water and sugar, bring to a boil and simmer for 10 minutes.

Pour boiling water over walnuts, peeled for 20 minutes. Then cut into small pieces and stuff each berry.

Add cherries with nuts to the sugar syrup and leave for 24 hours at room temperature.

Cook for 40 minutes after boiling over low heat.

While the jam is cooking, prepare the jars and lids, wash and sterilize.

Fill cans ready-made jam roll up lids. Turn the jars upside down, wrap them in a blanket and leave to cool. Store in a cool place.

Delicious, aromatic jam from white cherries.

Ingredients: cherries - 1 kg., sugar - 1.2 kg., Orange juice- 0.5 l.

Recipe for making white cherry jam with orange juice

Sort out the berries, remove seeds and stalks.

Boil the syrup: orange juice and sugar, as it comes to a boil, remove from the stove. Add white cherries to the hot syrup and leave the berries in the syrup for 8 hours.

Then put the jam to boil for 10 minutes after boiling, cook over low heat.

Leave again to cool for 8 hours (or until the jam has completely cooled).

Cook again for the third time for 10 minutes, the jam is ready. You can check the readiness by dropping a drop of jam on a saucer, if it does not spread, then it is ready, if it spreads, you still need to cook.

While the jam is cooking, prepare the jars and lids, wash and sterilize.

Fill the jars with ready-made jam, roll up the lids.

Turn the jars upside down, wrap them in a blanket and leave to cool. Store in a cool place.

Cherry lovers can cook for the winter delicious jam, cooking is simple and fast.

Ingredients: cherries - 500 g, sugar - 500 g.

Sweet cherry jam recipe

Wash the berries, remove spoiled, seeds, stalks.

Put the berries in a saucepan and beat with a blender until puree is formed. Add sugar and stir.

Cook the jam over low heat until thick for 25-30 minutes. At more ingredients, the cooking time increases.

While the jam is cooking, prepare the jars and lids, wash and sterilize.

Finished cherry jam put in jars and tighten with lids. It turned out to be a delicious jam that you can eat right away or open a jar in winter for tea.

Useful and delicious compote especially for children. A simple recipe for cooking.

Ingredients per 1 liter can: cherries - 200 g, sugar - 100 g, water - 800 ml.

Recipe for making sweet cherry compote

Wash the cherries, remove the spoiled berries, the stalk. If there are worms, pour over the cherries with salted water. After a while, rinse under running water. Remove the seeds if desired.

Wash and sterilize the banks.

Fill the jars with berries to 1/4 of the height, add sugar.

Fill the jars with boiling water to the top, and immediately roll up the lids. To melt the sugar, put the jar on a towel, on its side and shake it in different directions.

Turn the jars upside down, wrap them in a blanket and leave to cool completely. Yellow cherry compote is ready.

Store in a cool place.

Video - Sweet cherry jam

Bon appetit and be healthy!

Fruit preservation takes a lot of time, but in winter these delicacies replace fresh food and bring a lot of pleasure when using them. One of these preservatives is sweet cherries, which can be rolled up in different ways.

Cherries in winter, like fresh

Dry the washed cherries on a towel and separate from the seeds. Arrange them in sterilized jars, without reporting to the top with two fingers. Prepare the syrup as follows: add 0.5 kg of sugar to 1 liter of water, boil everything for 5 minutes. To enhance the smell, add cinnamon, cloves and star anise. Put a little in the cooled syrup citric acid and mix thoroughly. Pour syrup over the contents of the jar, sterilize for 10 minutes and roll up. After cooling, store the jars in a cool place. In winter, cherries taste like fresh ones.

Cherry compote

Wash the cherries and place in jars, pour boiling water over it and let it brew for 15 minutes. Then drain the water into a prepared container and add sugar - 1.5 cups of granulated sugar for 3 liters of water. Brew the syrup, pour the berries into the jar and roll up. After cooling, store the compote in the basement. You can add a little citric acid to the syrup, so the taste of cherries will give off sourness, but this is not for everybody, whoever likes it.

In the same way, you can preserve cherries, but without pre-brewing the syrup. Place cherries in jars, pour sugar and pour the remaining void in the jar cold water... Place the jar in a pot half full of water and sterilize for 20-25 minutes. Then roll up the hot cans and wrap them in a blanket all night, after which you can take them into the cellar for storage until winter.

Cherry jam

Cherry jam is prepared with or without seeds. The selected berries are washed and boiled in boiling water for 3 minutes, then immediately immersed in cold water. Peeled and add syrup made from 1 kg of sugar and 1 liter of water. All ingredients are cooked for 30 minutes, stirring constantly. If necessary, you can cook longer until the liquid has completely evaporated.

Jam with seeds is cooked in several approaches, constantly adding sugar. For example, 1 kg of cherries will need 1 kg of sugar, add a glass every 5 minutes of cooking until you pour out a whole kilogram. And if you cook the jam, immediately pouring all the sugar and cherries, a few minutes after boiling, remove the pan from the heat and let it stand for 4-5 hours and do this 4 times. cooking and cooling.