A strange picture is observed in the summer months. One berry after another ripens! Before the strawberries had time to move away, they were replaced by cherries, cherries, raspberries, currants, cherries. And I want to prepare everything for the winter. Sweet cherry ... Like, one of those berries, from which you can hardly imagine something in blanks. If only to eat, that's all. But it was not there.

From this delicious berry, there are such gorgeous compotes, jam, berries in their own juice, which go with a bang as a filling for dumplings and pies, drunk cherries, jellies, and so on. Judging by the honorable list of compliments that we give out to cherries, they have a lot of advantages. It's not just sweet and juicy! No one is ever allergic to her, she has a sea of \u200b\u200bvitamins .

It just so happened that these berries do not grow all over Russia, in the south, but in the center in some places. But even if they grow, it is very fruitful! If you can only take fruits from the market, do not spare money! After all, in winter you will receive a simply wonderful product that will brighten up the gloom of long evenings.

Cooking cherry compote for the winter

Here everything is as it usually happens, only even simpler. Since the cherry itself is very sweet, it does not require much sugar. But, despite the fact that cherries do not have a special zest, like, say, cherries, the compote turns out to be delicious. Especially from light varieties, which also look more presentable in compote, because they almost do not lose their pinkish color. So, let's wash the berries without closing the water. We take them so that they take half a bottle or a can. We will wash the cherries well, remove all the litter.

Step 1. Let's sort out and rinse the cherries thoroughly

Let's rip off all the tails. But we will leave the bones, otherwise we will not get the compote, but the gruel. Now let's solve the sugar issue. We put 4 tablespoons on a liter jar, although each one does it to his liking. To add a little sourness, you can either add other berries, or drip a little lemon juice. Then we scald with boiling water (or you can traditionally sterilize it, for a couple) the jars into which the compote will be poured, and the lids (twisting) with which we will roll up.

Step 2. Posterizing the jars

Let's put the water on gas. Pour sugar into it and, when it all boils, pour it into the jar, where the berries are already. Do not rush to close it, as you can do with cherries (as you remember, it is even without sugar, but sterilized, it will stand all winter)! Here you need to sterilize the jars by covering them with lids and placing them in a pot of hot water. Bring it to a boil, and from the beginning of boiling we sterilize a liter jar for about 15 minutes. This will be especially true if you add a little, say, red wine to the syrup! For even more expressiveness, you can add vanilla, lemon balm, a couple of leaves or mint.

Step 3. Making compote

Cherries in their own juice - step by step preparation with a photo

No, you heard right. I understand your embarrassment, but I want to assure you - it turns out a great thing. It can go as a preparation for drinks, and for different fillings, and as a separate meal. It is important to observe the proportion of sugar and something like that to make the taste even brighter. Gooseberries would be good here, and red currants - just add a fourth of the can. So, we need to wash the berries and sort through them thoroughly, tearing off the tails and removing the rotten specimens.

Step 1. Tear off the ponytails and mine

Then fill the sorted cherries with sugar (how much to put it? Depends on whether you add something sour, or do you like sweets. I put 2.5 cups of sugar on a kilogram of berries, while dripping a little lemon) and put it to stand. But do not overdo it, cherries are a gentle young lady, just a little - a midge flies above it. So, the berry juice will start up very quickly and very much, it literally floats in it, like in a compote.

Step 2. Fall asleep with sugar to let the juice

We seize the moment and send all this to the cauldron. As soon as the berry boils, we remove the fire as much as possible - now the process of letting juice and sugaring is important. Cook for a long time, but not like jam. As soon as it thickens a little and changes color to such a pleasant shade that you see in the photo, you can close it in jars! This will all be delicious, like honey, only with a cherry tint.

Step 3. Boil on low heat and roll into jars

Making a delicious cherry filling

Yes, when I open a jar with such a filling in winter, I get upset - well, why did I close it so little. After all, with such cherries (you can specially pick up the bones), gorgeous pies are baked, delicious pies are obtained and shanezhki! And the dumplings? And what about pasta with cherry filling? In a word, do not count everything that can be obtained from cherries with the participation of this type of conservation. Here we put a little more sugar. That is, 500 grams per kilogram. The process is almost the same as with cherries in their own juice, but we will cook longer.

Step 1. Add more sugar and boil for a longer time

Cook cherries on low heat, but don't cover with a lid! Otherwise, you will get pure porridge. Meanwhile, the berry for the filling for the pies should turn out to be amber. Yes, so that it did not fall apart, and the pickle remained, however, very thick, like syrup. That is, we do not get tired of looking into the cauldron, and stir the berries thoroughly, but carefully. There she is, a berry, beautiful and tasty! When hot, close in sterilized jars and leave the top to cool.

Step 2. The filling for the pies is ready

How to cook delicious cherry jam for the winter?

What a delicious and original amber jam is obtained from cherries! It can only be compared with honey, as I wrote above! There are several options for its preparation - in its pure form, with other berries. I will give two recipes, but in each of them you need to perform the same procedures - wash the cherries, clean them of debris and tails, you can also remove the seeds (but this is more suitable for jelly). Here I put 700 grams of sugar per kilogram of berries. She poured them cherries and immediately put them on the fire. Has the juice gone? Boil for 10 minutes, stirring well. Let it cool, then boil again for 10 minutes. You can add a little cardamom or another spice. In short, the syrup should not run down the nail to resemble honey. We close it hot in sterile jars.

The second recipe, which I tried, is prepared in the same way as the previous one, but then I reported the strawberries left over from the strawberry jam. That is, I cooked fresh strawberries with cherries, only the process went on longer - I wanted something that would turn out like confiture.

Sweet cherry is a very tasty berry. And you can cook many interesting and healthy dishes from it.

How to choose?

To make any cherry dish delicious, you need to know how to choose such berries. The main secrets of the choice:

• It is best to buy cherries in season, that is, in June or July. In other months it will be, firstly, practically useless or even harmful due to the abundance of nitrates and other artificial additives, and secondly, very, very expensive. So it's better to wait until summer.
• Decide why you are purchasing the berries. So, if your main task is conservation, then either dark, or yellow or white cherries are best suited for these purposes. It is these varieties that are distinguished by their juiciness and sweetness. Red cherries are drier and more dense, so they are suitable for fresh consumption, as well as for preparing various desserts. But it is believed that the darker the cherry, the more nutrients it contains.
• Examine the stalks. First, they must be present, as experienced gardeners pick the berries with them. If the stalk is not present, bacteria can easily penetrate into the berry through the hole. Secondly, the stalk must be firm and green.
• Assess the appearance of the berries. They should be shiny, free from stains and damage.
• Feel one berry. It should be firm and fairly tight, but not too hard. Soft fruits are most likely overripe.
• If good and ripe cherries are stored together with spoiled ones, you should not buy them.
• Rate the smell. It should be pleasant and berry, not putrid.
• Don't buy cherries from spontaneous markets. Better yet, get it from a gardener you know, if possible.

What to cook?

Many delicious dishes can be prepared from cherries. We offer several recipes.

Recipe number 1

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

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

Cooking method:

1. Prepare the cherries first. It needs to be pitted. Also, if desired, the berries can be divided into halves.
2. Now prepare the syrup. To do this, mix sugar with water and bring to a boil.
3. Put prepared berries in syrup. Cook the mixture for about 20 minutes, then remove from heat, cover with a lid or cling film and leave for 5-7 hours for the cherries to juice.
4. Put the pot back on the fire and cook for about half an hour until it becomes thick. Add citric acid five minutes before cooking.

Recipe number 2

You can make healthy and dietary sugar-free jam. You only need cherries.

Cooking method:

1. It is better to make such a jam from ripe, dark and very juicy cherries. It contains fructose, which is a natural substitute for sugar. Rinse the berries well. Remove the bones. To speed up the process, cut the fruit into halves.
2. Prepare a water bath. To do this, you need two containers, one of which must fit in the other. Put the berries in a smaller container, and fill the larger one with water and put on fire.
3. When the water boils, put a bowl of cherries in a water bath and keep it there for about 1.5-2 hours. The berries should release juice and be completely covered with it.
4. Leave the cherries for a few hours to extract juice, then remember a little with a fork and hold for about half an hour in a water bath.
5. If the finished jam seems not sweet enough for you, then you can add honey to it.
6. Enjoy your meal!

Recipe number 3

Prepare a delicious jam with an unusual and slightly piquant taste. You will need:

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

Cooking method:

1. Sort the cherries, wash and dry. Remove the seeds and divide each berry in half.
2. Place the cherries in a deep bowl, cover with sugar, mix well and lightly remember, and then cover with wine. Leave the berries in this state overnight, they will give juice and absorb the aroma of wine.
3. Transfer the mixture to a saucepan, put on fire, bring to a boil and simmer for about an hour or an hour and a half to evaporate all excess liquid and thicken the mixture.
4. Add lemon juice, stir the jam, keep on fire for another five minutes and turn off the stove.

Recipe number 4

Make a healthy and sweet compote. Ingredients:

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

Cooking method:

1. Wash and dry the cherries. The bones can not be removed.
2. Make a syrup. Pour water into a saucepan, add sugar. Bring the mixture to a boil. The sugar should be completely dissolved.
3. Place the berries in a saucepan.
4. Once the mixture boils, turn off the heat and cover the pan with a lid.
5. Leave the compote overnight, bring it to a boil again and roll it over the jars.

Recipe number 5

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

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

Cooking method:

1. First of all, squeeze the juice from the berries. To do this, wash the cherries, remove all seeds and divide each fruit into two parts.
2. Place the berries in a bowl or saucepan and crush them vigorously to release all of their juice.
3. Drain the juice, and squeeze the pulp through a cloth or cheesecloth folded several times.
4. Pour the juice into a saucepan, put it on fire and add sugar immediately.
5. When the liquid comes to a boil, reduce the heat and cook the syrup until thick. Add citric acid or juice at the very end.

Recipe number 6

With cherries. Ingredient List:

• 600-700 grams of cherries;
• 3 eggs;
• 100 grams of sugar;
• 100 grams of flour;
• 200 ml of milk;
• 1 bag of vanillin.

Cooking method:

1. Sweet cherries can be either red or white or yellow. In addition, you can mix several varieties so that the cake looks original. Wash all the berries, remove the seeds.
2. Grease a baking dish generously with butter, place the cherries on its bottom.
3. Now start making the dough. Beat the eggs and sugar well first. Then add milk and whisk again. While continuing to beat, add flour slowly. Add vanillin. The dough should be liquid.
4. Gently pour the dough into a mold over the cherries.
5. Bake the cake for about 40-50 minutes at a temperature of 160-170 degrees.
6. Done!

Be sure to cook healthy and tasty cherry dishes and please your loved ones and guests more often.

And you seem to have time to eat your fill, but still, with the onset of cold weather, you remember this juicy berry with longing. In this article we will tell you what can be made from, the recipes will be simple and even a beginner can handle them.

Freezing

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

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

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

Another option for harvesting cherries for the winter includes recipes for freezing berries in your own syrup. The cooking technology is somewhat more complicated than the previous recipe, but in this form you can pamper your household with delicious sweet cherry drinks all winter. Syrup must be prepared from the selected and washed berries. For 1 kg of berries, 4 glasses of water and half a glass of sugar are taken. The container with the ingredients is put on fire and the cherries are allowed to blanch for 5-7 minutes.

Drying

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

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

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

It is very important to properly store cherries in the form of dried fruits - it is best to use glass jars, in which the fruits are neatly laid in a dense row. Close the top with a lid with holes. Jars of dried fruits are stored in a cool and well-ventilated area. Periodically, you should inspect the workpieces for bugs and worms. Having found such lovers of cherries, do not rush to throw them away. It is enough to reheat in the oven and microwave.

Conservation

Preserving cherries for the winter is a great way to preserve a piece of summer on a cold winter day. There are many recipes for making sweet cherries, let's explore the best of them with you.

Jam

Cherry jam is one of the most popular winter treats. There are many ways to prepare it: with or without seeds. We will tell you an easy recipe for making delicious cherry jam with pits. Of the ingredients you will need:

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

Ripe berries are selected for jam, spoiled and rotten ones are removed. The berries are shifted into a saucepan, covered with sugar on top and gently mixed. In order for the cherries to juice up and be saturated with sugar, add vanillin and let it sit for 2-3 hours. After that, the pan is put on a small fire and, stirring occasionally, boil. During the cooking process, sweet foam will appear - it must be removed. The jam is boiled for another 2 hours, but the heat must be slightly increased. It is easy to check the readiness - in the finished form you should get the consistency of the syrup. Cooked jam is poured into sterilized jars and put away in a warm place for storage.

Compote

Fans of delicious drinks will love our recipe for cherry compote for the winter. In order for the compote to be enough for everyone, the proportions are designed for three-liter cans:

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

The cherries are washed, the spoiled fruits are taken away, the stalks are removed. Berries are poured into a previously sterilized jar and boiled water is poured on top. A jar of berries is left to brew for 15-20 minutes. Then the water is poured into a separate saucepan, covered with sugar on top and put on the fire - this is how the cherry syrup will cook. The syrup is ready when the sugar is completely dissolved. The prepared syrup is again poured into the berries in the jar and the lid is twisted on top. Until the compote has cooled completely, the jars are placed with the lids up.

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

In its own juice

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

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

The berries are carefully sorted out and washed under running water, the stalks are removed. Berries and sugar are poured into a sterilized jar, boiled water is poured on top. Next, the jars with cherries must be sterilized. Prepared jars are placed on the bottom in a large saucepan, pour water on top and boil for 15-20 minutes. After sterilization, the cherry will release its juice and it can be sealed with a lid. Until completely cool, the jars are turned over with the lid down. Recipe in its own juice without sterilization:

• cherry - 2 cups;
• sugar - 1 glass;
• citric acid - 1 teaspoon.

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

Jam

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

• berries - 2 kg;
• sugar - 1 kg.

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

Jam

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

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

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

Mashed with sugar

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

Did you know? Wild cherries are used for the production of natural dyes. Only it gives the color not red, as one would expect, but green.

Dried

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

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

Pickled

Cherry, marinated for the winter, will definitely surprise your household with its original spicy taste. In this form, it perfectly emphasizes the taste of meat dishes, and is also an unusual appetizer for a festive table. Making pickled cherries is very simple, now you will see for yourself. For convenience, the calculation of spices and marinades for the preparation is designed for a jar with a volume of 500 to 700 ml, choose for yourself which one is convenient for you:

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

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

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

Many housewives advise to pasteurize the workpieces after closing. This process is recommended for berries and fruits that are acidic. Pasteurization will take 15-20 additional minutes, but you will be sure that your conservation will last until the end of winter or even longer. Take a large saucepan and place the pickled cherries on the bottom of the jar. Fill almost to the lid with water and put on fire. After the water in the pan boils, let the jars “boil” for 15-20 minutes. After that, carefully remove the blanks and place them with the lids down.

Cherry blanks for the winter: recipes

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 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 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 through - 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, sugar and citric acid must be added - it will act as a preservative, so the sterilization stage 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 a homemade compote is 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

The secret of delicious jam is good berries, so 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. 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 the 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. 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

The classic sweet cherry jam recipe assumes that the berry will be pitted. 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, cans can be washed and sterilized.
When the cherry gives juice, add water and put it 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 else can you make blanks from cherries for the winter? The recipes suggest that you can use more than burgundy cherries. For example, white cherries are also great for making jam from them. 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 berries, clean them of seeds and tails, then fill them 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 make just 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 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 aroma and taste of berries to some dessert, it is better to boil 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 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 cherry broth. Stir, bring to a boil, turn the fire down and boil the syrup to the required thickness. Add citric acid to hot syrup and pour it into sterilized jars or bottles. Store cherry syrup in a dark and cool 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 of lemon juice are added. 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 prepare different types of preservation, then in winter you can delight the whole family!

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Fresh northern cherries can be enjoyed for no more than 10-12 days, and even then if they are stored in the refrigerator.
Therefore, the bulk of the crop must be processed. Sweet cherries are good in fruit salads, various pastries, cocktails. For the future, compotes, juice, syrup, confiture and other sweet preparations are prepared from berries.

Sweet cherries in their own juice.

Put the washed dried cherries in dry glass jars as tightly as possible and put in water for pasteurization. As the level of berries decreases, add them until the juice reaches the neck.
Pasteurize half-liter jars for 10-15 minutes, 15-20 liter jars. Roll up the lids and refrigerate. You can cook pitted cherries in the same way.

Cherry juice from berries.

Wash ripe cherries, dry and mash. Let the resulting mushy mass stand for 4-5 hours to extract the aroma from the seeds and the coloring matter from the peel. Then squeeze the juice, filter, pour into a bottle, seal it hermetically and pasteurize for 10 minutes after boiling water. Cool in the air.
You can also prepare juice in another way. Bring to a boil in a saucepan and bottle hot. Seal them tightly and cool by turning them upside down. Store in a cool, dark place.

Cherry berry compote.

Products for 10 half-liter jars: 4.5 kg of red or yellow cherries, 5 g of citric acid, for syrup - 750 g of granulated sugar, 1 liter of water.
Only berries of the same variety and color are placed in one jar. Canned with seeds, removing only the stalks. Pour boiling syrup over tightly filled jars and add citric acid. Cover with lids and pasteurize in boiling water for 15 minutes. Roll up jars with lids.

Sweet cherry jam.

Products: 2.5 kg of cherries, 1 kg of granulated sugar, 1 glass of dry white wine, 5 g of citric acid.
Wash the cherries, peel them, cover them with granulated sugar and pour over with white wine. After 7-8 hours, put on fire. First on weak, then on strong, so that the berries are boiled until thick. Add citric acid a few minutes before the jam is ready. Pour hot into jars, roll up the lids and chill upside down.

Cherry berry jam.

Products: 1.2 kg of pink or red cherries, 5 g of citric acid, for syrup - 1 kg of granulated sugar, 300 ml of water. Dip peeled cherries into boiling syrup, boil for 5-10 minutes, then remove from heat. After 4-5 hours, put the jam on the fire again and cook.
A few minutes before cooking, add citric acid.

Cherry salad with apples.

Products: 4 cups cherries, 4 large apples, 200 g sour cream, 3 tbsp. tablespoons of granulated sugar, 1 teaspoon of vanilla sugar.
Remove the seeds from the cherries, peel the apples, remove the core and cut into strips. Mix cherries and apples. Cool the sour cream and beat into a thick foam along with granulated sugar and vanilla. Pour the whipped sour cream over the fruits and garnish with cherries.

Sweet cherry fruit salad.

Products: a handful of pitted cherries, 1 orange (or tangerine), banana, apple and pear, 2 kiwi, 2 tbsp. tablespoons of canned pineapple, 1 fruit yogurt.
Peel fruit, cut into cubes, wedges and chunks. Mix everything and pour over fruit yogurt. Decorate with cherries.

Cherry berry pudding.

Products: 200 g cherries, 200 g stale rolls, 60 g butter, 2 tbsp. tablespoons of granulated sugar, 3 eggs, 1 glass, milk, half a glass of crushed crackers, lemon peel to taste. Remove seeds from cherries. Soak the loaf in milk for 15 minutes, squeeze and rub through a sieve.
Beat butter with granulated sugar until creamy. Add cherries, yolks, mashed bun, squeezed milk, grated lemon zest and whipped egg whites, mix everything. Put the resulting mass in a mold greased with butter and sprinkled with breadcrumbs. Bake in a hot oven.

Cherry mousse.

Products: 200 g of cherries and pitted cherries, 2 tbsp. spoons of liquid honey, 100 g of walnut kernels. Beat the cherries in a mixer with a spoonful of honey and place in a salad bowl in a ring.
Then beat the cherries with a spoonful of honey and fill the middle of the ring. Sprinkle with chopped nuts and refrigerate for 30 minutes.