Foreword

Homemade cherry drink is just as good as store-bought juices. With the right approach, fruit flavors and aromas will also be pronounced in the compote. Every housewife can prepare a drink.

Preparation for canning

Cooking cherry compote for the winter is a very simple task, which requires only a few ingredients. The main ones are: water, granulated sugar and cherries. Some people prefer to include citric acid and various spices in the composition - it depends on the taste and imagination individually. But do not get too carried away, as you can kill the main taste of the berries.

The main convenience in procurement is the cheapness of the main component. If a can of lingonberry or can cost a pretty penny, then cherry can be prepared from fruits growing in a summer cottage.

So, for the preservation of cherries, the first thing we do is prepare three-liter jars (they are the most convenient) and metal lids. You cannot do without a seaming key in this procedure. In order to maintain the proportions given by the recipe, we need a scale.

Having prepared all the main components of the conservation process, we proceed to sterilize the dishes. The lids must be boiled thoroughly, and the jars must be heated over steam or thoroughly rinsed with boiling water. These actions must be performed in advance, because then you will need to act quickly, and there will simply be no time for extraneous processes.

Recipe for cherry compote for the winter

To prepare this wonderful homemade drink, we need the following ingredients: sugar (100 g is needed for 1 liter), water and cherries. The jar is filled with fruits by 1/3, after having sorted them out and rinsing under running water. It is recommended to filter the water for the syrup.

We put cherries in sterilized jars, and pour boiling water on top (it is worth leaving a place for sugar, 1/5 of the jar)... We leave the workpieces in this state for 15 minutes. During this time, the cherries will give their taste and aroma to the water, and will also warm up. After that, we drain all the liquid from the can into the prepared pan. And already there we pour granulated sugar into it. If the cherries are acidic enough, then you can increase the amount of sugar.

Bring the future compote to a boil on the stove. This requires regular stirring. As soon as the compote has boiled, pour it back into the jars. They should be filled to the very edges of the neck. We roll up the covers with a key. You can also use screw caps, which are simply tightened by hand. In both cases, the glass container should be turned upside down, placed on a floor warmed with a cloth and covered with a warm blanket. We leave it in this position overnight, after which we wipe it with a damp cloth and send it to storage in a cellar, basement or other cool room.

Cherry compote for the winter with the addition of strawberries and currants

A fairly simple way to make a cherry compote, for which we need:

• 200 g cherries;
• 200 g sugar;
• 2 liters of water;
• 100 g strawberries;
• 100 g of currants.

We sort out and wash out all the berries. Pour cherries into jars, then strawberries. We put currants on top, which can not be removed from the branches.

Drinks, closed at home from fresh fruits, turn out to be surprisingly tasty and healthy, preserve many vitamins, and also remind of summer in the cold season. Cherry compote is especially good, which should be learned by every housewife. Read how to make such a blank correctly.

How to cook cherry compote for the winter

There are special recipes without sterilization. This means that the workpiece itself can be rolled up immediately without leaving it in boiling water. However, jars, before making cherry compote for the winter, still need to be sterilized. If you are going to close the blanks, then you must definitely know the rules for preprocessing containers. In addition, every housewife should learn how to choose the right berries and other ingredients for your drink.

Preparing canning jars

Glass containers should be prepared for seaming. Choose only whole cans without cracks, chips. In addition, you will need covers. If you are using metal, then carefully inspect them. Traces of rust are unacceptable. Containers must be sterilized using one of the following methods:

1. Wash the jars, but do not wipe them so that some of the water remains. Put them in a cold oven and turn on the temperature 160 degrees. Keep the jars there until all liquid droplets have evaporated. Make sure that they do not overheat, otherwise they may burst.
2. Pour about half a glass of water into clean jars. Place them in the microwave. Turn on high power and sterilize for two to three minutes (depending on how large the cans are).
3. Fill a large pot of water. Put it on fire and wait until it boils. Place a wire rack on top and place the jars upside down on it. Sterilize them over steam for 10-15 minutes.
4. If you have a multicooker in your house, then fill it with water. Place the steaming rack on top. Open the cover. Switch on the "Steam cooking" mode. When the water boils, place the cans upside down. Sterilize for about a quarter of an hour. You can repeat the same procedure in a double boiler, if you have one.
5. Place a wooden board (such as a chopping board) in a large pot. Place jars on it. Fill the space between them with a cloth or nylon caps. Pour hot water over the necks of the cans and place the pot on the stove. Sterilize them for a quarter of an hour from the moment they boil.

How to choose the right berries

Before preparing cherry compote for the winter without sterilization, you need to prepare all the products. The most important ingredient, on which the taste of the drink most depends, are berries. A few tips to ensure that preserving cherries for the winter is guaranteed to succeed:

1. Take ripe burgundy berries with small seeds. They should be very fragrant and firm, without damage. Sophia and Hungarian varieties are best suited for compote.
2. If possible, take tailed cherries. It is advisable to tear them off just before you start cooking the compote. Then the drink will be stored much longer.
3. Cherries go well with other berries and fruits: raspberries, strawberries, apricots. You can add a little lemon to the compote.
4. Do not mix different types of cherries in the same jar. This can significantly impair the taste of the drink.

Cherry compote for the winter without sterilization with seeds

There are many different recipes for making an aromatic drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove the seeds from the berries, then this will shorten the shelf life of the drink. Such compote will need to be consumed within a year after preparation, otherwise harmful substances will begin to be released in it.

Optimal proportions of ingredients

Before you close the cherry compote for the winter without sterilization, you need to prepare the following products for a couple of three-liter jars:

• granulated sugar - 0.6 kg;
• cherries - 600 g;
• water - 5.4 liters.

Making compote syrup

This seaming method is the easiest. Step-by-step instruction:

1. Wash the berries thoroughly, let them drain in a colander. Cut off your ponytails.
2. To give the cherries more juice, prick each of them with a toothpick.
3. Prepare and sterilize containers and lids in advance. Arrange the cherries over them. Cover the berries with sugar.
4. Put water on fire and wait until boiling. Pour boiling water over the jars so that the cherries with sugar are completely covered. Cover loosely with lids to saturate the syrup with juice.
5. After 10 minutes, boil the water that remains in the pan. Pour it to keep the jars as full as possible. Tighten immediately.
6. Place the jars with their necks down, wrap them in a warm blanket. Return them to their normal position when cool. Store cherry compote in the dark until winter. It is not necessary to put it in the cellar. The shelf life of such a drink is no more than one year.

How to roll up cherry compote without sterilization for the winter

The following recipe uses more ingredients. Thanks to their addition, you can make the compote more refreshing and unusual. For cooking, you will need the following products:

• cherries - 1 kg;
• sugar - 2 cups;
• water - 8 l;
• citric acid - 2 tbsp. l .;
• fresh mint - 8 branches.

Cooking process:

1. Wash the berries, dry them on paper towels and gently tear off the tails. Go through the cherries and discard the spoiled, rotten ones.
2. Mix water with citric acid and sugar, turn on medium heat and wait for the liquid to boil. Stir constantly to dissolve all the grains.
3. Distribute cherries to sterilized jars. Pour syrup over them to cover.
4. After a quarter of an hour, drain the syrup back into the pot. Add the mint and bring all the liquid to a boil again. Let the cherries remain in the banks.
5. When the syrup boils, remove it from the stove. Before you fill the cans with liquid, you need to remove the cooked mint from it. The workpiece should be rolled up immediately.
6. After twisting, turn your compote upside down, place it under a warm blanket for a while. When it's completely cool, put it in a dark place. It is desirable that it be very cool there.

Video: delicious cherry preparations for the winter

Fruit and berry compotes for the winter are so simple and affordable to prepare, and the joy of delicious, rich drinks on cold winter days is so great that I strongly recommend not to neglect this type of preparation. If you have free time to store three-liter jars, if the harvest is off scale, if you have treated, presented, given excess fruit or berries - prepare a compote for the winter!

Cherry compote, as practice and the annual experience of many hostesses show, is one of the most popular. Once infused, the drink acquires a deep noble taste. Real nectar! This is largely due to the cherry pits. Alas, this is a double-edged sword. "Thanks" to the same cherry pits, such blanks are not recommended to be stored for more than a year, because prussic acid formed during longer storage has a negative effect on the body. Be sure to take this fact into account if, for example, you have a lot of cherries. If it is obvious that you will not eat all these rolled compotes, cherry jams in a year, then treat someone or take out the seeds in any convenient way and cook the same blanks, but without the seeds. This applies to all stone fruits: cherry, plum, sweet cherry.

Compote from medium and late dark cherries is more tasty.

We will tell you how to make cherry compote for the winter in a 3-liter jar. As practice shows, such a volume is an excellent option for a family of 3-5 people. If you have not drunk the compote immediately after opening the can, then store it in the refrigerator.

The recipe we give is basic. Cherry compote can be prepared in combination with cherries, apples, currants, gooseberries, plums, cherry plums. In general, with any berries and fruits. When brewed, the drink will turn out to be bright, tasty and very rich.

The amount of sugar and cherries

Usually, 200-300 grams of sugar is needed for a 3-liter jar, depending on how sweet you want the compote and how sweet the berries you use. The amount of berries is 400-500 grams or one third of the can. If you want to make a very concentrated compote, then you can increase the number of berries to 700 grams, which is about half a can.

Use tasty, spring water, filtered, but not mineral.

You do not need to use citric acid, cherries contain organic acids necessary for preservation.

We offer you the simplest and most affordable compote recipe without sterilization.

Ingredients for a three-liter can:

• Cherries - 400-500 g;
• Granulated sugar - 250 g;
• Water - how much will fit.

Preparation

Prepare the cherries for making cherry compote for the winter. To do this, it is necessary to sort it out, remove all rotten and spoiled fruits. It may seem incredible, but just a couple of spoiled cherries, yes, they can change the taste of the finished compote. Once infused, it will clearly give a putrid note. We don't need it. Therefore, approach the process of sorting cherries with care and responsibility.

Along the way, we remove all the stalks.

Place the carefully sorted cherries in a three-liter jar, previously washed with soda and scalded with boiling water, including the neck.

Quite good compotes are obtained when the fruits make up about a third of the total volume of the jar. The more cherries there are, the richer the drink will be. Pour a clean cherry in a jar with boiling water. Do this gradually so that the jar does not burst. After pouring some water, cover the jar with a clean lid, let it stand for a minute, then add some more water. And so on until the jar is full. Do not pour water all the way to the top; leave some space for sugar.

Let the cherry stand for 10-15 minutes to warm up well. Using a specially designed plastic lid with holes for seaming work, and not only drain the water from the cherries into the pan, add granulated sugar to the same water. Bring everything to a boil and pour over the cherries with the resulting syrup. Cover with a sterile metal lid and close immediately with a sealer.

Turn the jar over, wrap it up with a warm scarf, blanket, just a kitchen towel and leave in this position until it cools completely.

Initially, the compote will be translucent, slightly colored. But over time, it will infuse and become rich, deep.

We send ready-made 3-liter jars of cherry compote for storage in our cozy pantry or on the mezzanine, under the bed, in the basement or cellar. Who keeps their sweets where until winter!

Not a single housewife will refuse to preserve A simple recipe (and no difficulties are foreseen absolutely), speed of preparation, and most importantly - a complete guarantee against explosion are attractive to everyone. Moreover, everyone, without exception, loves. There may be doubts about other fruits. For example, a drink made from gooseberries is sour and quite delicious, and a raspberry or strawberry drink is rarely obtained with whole non-creeping berries (in connection with which it is preferable to cook jam from them). And the cherry compote is drunk almost immediately upon opening. Moreover, quarrels over berries happen!

How to roll up a wonderful cherry compote for the winter: a simple recipe, but careful preparation

In order for the preparation to be unambiguously successful, adherence to simple, but well-defined rules is required.

1. The cherries must be carefully sorted. Broken, burst, crushed berries are mercilessly set aside - you can put them into dumplings. Unripe or too small specimens are not suitable for seaming.
2. In the compote, it is advisable to select cherries whose tails are not torn off: the stalks are torn off immediately before laying in the jar, so the juice will not be lost, and bacteria will not penetrate through the hole.
3. When the cherry compote is closed for the winter, a simple recipe prescribes leaving the seeds in the berries. With this approach, the latter remain tight and beautiful. But the compote will be stored no longer than a year; if you take out the bones, it will not deteriorate and all three.
4. After rinsing, the water from the cherries must be carefully drained. Usually the berries are left in a colander for half an hour with occasional shaking.
5. Banks for compote are washed thoroughly; whether or not to sterilize them depends on the specific recipe.
6. Cherry is "friendly" with any berries, fruits and even vegetables (a very original compote is obtained with zucchini). But experienced housewives advise to combine it with pale berries - cherries, gooseberries, etc.

Fast and hassle-free

Even an inexperienced housewife can roll up the simplest cherry compote. Moreover, simple does not mean tasteless: it will turn out to be fragrant, ruby-colored and resistant to storage. The only simplicity is that such a compote is made from cherries without sterilization, which makes life much easier and speeds up the process. The berries are packed in clean containers. It is not necessary to sterilize them before. Cherries should take up half the volume, maximum two-thirds. To avoid unnecessary voids, they are shaken when pouring. Pure water is boiled, poured into jars flush with the upper edge of the neck, the vessels are covered with clean lids and left for a third of an hour. Then the water is drained back and boiled again, and sugar is poured into the jars (a glass on a three-liter bottle). They are again filled with boiling water, immediately twist, turn over and hide under the blanket. After cooling, the cherry compote is stored in the pantry or under the bed - it does not need coolness.

Rich taste

There is also a way to roll up cherry compote for the winter - a simple recipe, but for the patient. The beginning of its implementation is similar to that described above, but after pouring boiling water, the berries are left for half a day to infuse. Then the water is drained, supplemented with sugar in the same amount, the syrup is boiled. The containers are already filled with them, after which they are closed. They cool in the same mode as in the previous recipe.

Syrup compote

You can do without preliminary pouring boiling water. In this case, the washed cherries are scalded before being packaged in cans, and the syrup is cooked immediately (proportions of water and sugar: two and a half liters per three hundred grams). The dishes are filled with boiling dressing, immediately sealed and sent to cool, as in other canning methods.

Scented recipe

It is useful for those who are afraid that simple methods will not give a long enough storage. Fruits are laid out in cylinders, poured with cool syrup (a pound of sugar per liter of water), flavored with a pinch of vanilla or a few cloves - this is how you get an amazingly fragrant cherry compote. Sterilization is carried out in the usual way, about half an hour for a three-liter bottle. If you prefer smaller dishes, then reduce the time to twenty minutes.

Cherry-apple joy: version number 1

Cherries are combined with any other fruits and berries. However, the apple and cherry compote has almost the highest taste harmony. It can be closed in several ways for the winter. For those who are not lazy, who are not afraid of pasteurization with sterilization, the following recipe is suitable:

1. The fruits are washed well and get rid of the tails. If the apples are small, you can use them whole. But the seeds can give a specific flavor, so it is best to cut the apples into quarters and remove most of the seeds.
2. Cherries and apples are mixed in cylinders.
3. An incomplete glass of sugar is poured into each one and boiling water is poured under the neck.
4. The jars will be sterilized for three quarters of an hour - this is due to the high density of apples.

Version No. 2

On the one hand, the recipe is simpler - it lacks sterilization. On the other hand, it is more durable, since it requires preliminary processing of apples. Cherries are immediately packed in the required quantity in the dishes, poured with boiling water and strained from it after a quarter of an hour. Cherry-flavored water is poured into a large saucepan, sugar is poured into it and apple slices are put in. After seven minutes of boiling, they are laid out with a slotted spoon to the cherries, the syrup is boiled again and poured. Received for the winter rolls up, turns over and turns warm until it cools.

Juicy compote

A very interesting recipe that doesn't even need sugar. True, it can be implemented only if you have a lot of cherries. Part of it is poured into cylinders, juice is squeezed out of the bulk. They are filled with packing, and the cans are pasteurized (a quarter of an hour - liter, twice as long - "three rubles") at 85 o Celsius. It is even tastier if you combine cherries with the juice of wild berries, for example, blueberries.

Cherry compote is the most delicious and favorite, as well as cherry jam with seeds for the winter. It turns out like two in one, first the cherry juice itself is drunk, and later you can feast on the cherries themselves. The process of harvesting cherry compote for the winter is simple, and the amount of time spent depends on the berries you have. This is a proven, delicious and simple recipe for cherry compote for the winter. It will take you only 30 minutes to spin such a cherry compote.

The fragrant cherry compote is great for maintaining immunity during the winter cold. It can be boiled with raspberries or other original ingredients can be added: rosemary, pectin. In this case, sterilization of cans before seaming can be omitted.

It is also possible to prepare a vitamin drink in containers with different volumes. For example, it is better to roll a thick compote with seeds in small jars, compote with a large volume of liquid is best poured into 3-liter jars. It will help you easily and simply prepare a delicious cherry compote for the winter with the recipe below.

Cherry compote - the easiest recipe

Ingredients (the calculation is given for one 3-liter jar):

• Water - 2.5 liters;
• Cherry - 500 g;
• Sugar - 300 g.

Cooking method:

1. Sort the cherries, removing overripe, spoiled and pecked fruits. Rinse thoroughly to remove all debris. Put on a towel so that water is glass from the fruit;
2. Wash and sterilize jars. There are different ways to do this. Can be sterilized over steam. To do this, pour water into a saucepan, put a colander on it, and into it a jar with the neck down. The water will boil and the can will be exposed to steam. It is believed that if the jar is hot when touched from the outside, then it is ready for canning;
3. You can pour 1/3 of boiling water into a jar. Soak the water for 15 minutes and then drain. To prevent the jar from bursting, put a tablespoon in it, and pour boiling water in small portions through a spoon. You can sterilize the jars by putting them in the oven;
4. We are preparing the lids, and we will use metal lids, which are screwed on with a seaming machine. We also wash them, then put them in a pot of water. Bring the water to a boil, and boil the lids for 10 minutes;
5. Pour cherries into prepared jars. It takes about 500 g for a can, but in order not to weigh it every time, you can use a glass as a yardstick. You will need 3 glasses per jar. And you can make it even easier, just pour 1/3 of cherries into each jar;
6. To boil water. We need about 2.5 liters for each can. It is best to use spring water, or, in extreme cases, filtered;
7. Pour the cherries with water to the very edge, cover with a lid. Leave to infuse for 15 minutes;
8. Then drain the water into a saucepan using a lid with holes;
9. Pour sugar into a saucepan, at the rate of 300 g per jar. Boil;
10. Pour the resulting syrup into a jar so that when you close the metal lid, part of the syrup will drain. This way we can be sure that there is no air left in the jar;
11. Close the jar with a seaming machine;
12. Turn the jar upside down and cover with a blanket;
13. Keep in this position for 1-2 days. Natural sterilization will take place under the blanket. In addition, if the bank is not tightly closed, we will see in time that it is leaking. Such a jar should be opened, the contents, along with the fruits, should be poured into a saucepan, boiled for 10 minutes, again poured into the jar and screwed up again. Or just a drink;
14. Then turn the cans over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid should not be lifted. If this happens, then it should be discarded.

Cherry compotes are distinguished by the fact that they are not "capricious" enough in comparison with other fruits. And because of this, they almost never "explode", and their lids do not rise. Maybe that's why they are very fond of harvesting.

How to make cherry compote without sterilization

There are many different recipes for making an aromatic drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove the seeds from the berries, then this will shorten the shelf life of the drink.

Such compote will need to be consumed within a year after preparation, otherwise harmful substances will begin to be released in it. Before you close the cherry compote for the winter without sterilization, you need to prepare such products for a couple of three-liter jars.

Ingredients:

• Water - 5.5 l.;
• Granulated sugar - 600 g;
• Cherries - 600 g.

Cooking method:

1. Wash the berries thoroughly, let them drain in a colander. Cut off the ponytails;
2. To give the cherries more juice, pierce each of them with a toothpick;
3. Prepare and sterilize containers and lids in advance. Spread the cherries over them. Cover the berries with sugar;
4. Put water on a fire and wait until it boils. Pour boiling water over the jars so that the cherries with sugar are completely covered. Cover loosely with lids to saturate the syrup with juice;
5. After 10 minutes, boil the water that remains in the pan. Pour it to keep the jars as full as possible. Tighten immediately;
6. Place the jars with their necks down, wrap them in a warm blanket. Return them to their normal position when cool. Store cherry compote in the dark until winter. It is not necessary to put it in the cellar. The shelf life of such a drink is no more than one year.

Fragrant cherry compote for the winter - recipe for a 3 liter jar

The number of products is indicated for a three liter jar. Count on your berry volume, how much you will have a fragrant and bright cherry drink.

Ingredients:

• Water - 3 l.;
• Cherry - 350 g;
• Sugar - 1 glass.

Cooking method:

1. Prepare all required foods according to the list. Rinse the berries well. Free from twigs, if necessary, it is not required to remove the seeds from the berry;
2. Rinse the 3 liter jar thoroughly. Sterilize in the way you are used to;
3. Measure out the required amount of berries. Pour into a heat-treated jar. Send sugar after her;
4. Pour boiling water over, immediately roll up under a metal lid;
5. Put the rolled up cans upside down;
6. Cover everything with a thick thick towel. This step must be performed so that the compote is gradually cooled, but at the same time it is quickly saturated with the aroma and juice of the berry;
7. Cherry compote from the site is ready. In a day, he will acquire the usual bright red color. Good luck with preparing compote.

Assorted cherries with apples - recipe without sterilization

Cherry compote for the winter is harvested by many housewives. It has a rich color and a sour-sweet taste. And if the cherry is supplemented with apples, the compote becomes even more aromatic, with a pleasant apple aftertaste. A compote of apples and cherries is prepared for the winter without sterilization, using the double pouring method.

With this heat treatment, fruits and berries retain their natural taste and the maximum amount of vitamins. In addition, there is no need to worry about the safety of homemade products - preservation is excellent throughout the year.

Apples of any kind are suitable for preservation, especially white filling and apple-pear. As for cherries, it is best to take ripe berries of late varieties such as Hungarian or Vladimir. It has a dark, almost black color, due to which the compote will turn out to be a beautiful, very saturated color. The most convenient packaging for seaming is 3 liter cans, so the ingredients are indicated based on just such a volume.

Ingredients:

• Water - 2.7 l.;
• Cherries - 1 glass;
• Sugar - 1 glass;
• Apples 2-3 pcs.

Cooking method:

1. First, wash the apples under running water, cut out the core and cut into 6-8 pieces. We also wash the cherries, remove the tails and leaves, if any. Leave the berries whole, with seeds;
2. We sterilize the jars, and then fill them with cherries and apples - the fruit part should be about 1/3 or 1/4 of the jar;
3. Bring pure spring or filtered water to a boil. Fill the contents of the jars with boiling water. Attention! To prevent the container from cracking from hot water, we put a knife blade under the bottom of the cans. Pour water under the very neck. In this case, the liquid can leave a different amount from 2.5 to 2.9 liters, depending on how many fruits were included in the jar. We cover the jars with lids and leave to evaporate for 20 minutes (you can cover it with a blanket);
4. Then we pour the water from the cans into the saucepan (it can turn dark, even black) and bring it to a boil again. Meanwhile, pour sugar into the jars of fruit at the rate of 1 glass for each 3-liter jar;
5. Pour the boiled water back into the jars. We roll them up with sterilized lids and turn them upside down;
6. Cover the finished compote with a warm blanket and leave it upside down until it cools completely. After a day, we put the jars for storage in a cellar or in another cool place.

Cherry compote with apples - second recipe

If the year turned out to be fruitful for cherries, then try canning the cherry and apple compote for the winter. This drink is an excellent alternative to juices and fruit drinks bought in the store, because you know what it is made of. It is difficult to specify the amount of sugar exactly, because cherries and apples can be different in sweetness, if they are slightly sour, then you will need a little more sugar.

Before starting the conservation process, you need to make sure that the fruits and berries are in excellent condition, otherwise rot will ruin everything. The cherry tree fruit can be used frozen if the fresh berry season has passed. So, for cooking, you should stock up on food in such quantities.

Ingredients (for 2 cans of 1 liter and 1.25 liters):

• Water - 2 l.;
• Cherry - 500 g;
• Sugar - 4 tablespoons;
• Citric acid - 2 pinches;
• Apples - 500 g.

Cooking method:

1. Prepare cherries and apples for boiling compote. Wash the cherries thoroughly, sort them out, removing spoiled berries, tails, twigs and other debris. There are no special requirements for the cherry variety. Wash the apples well;
2. Cut the apples into 4 pieces, remove the seed capsule and cut the pieces into small wedges. By the way, any sort of apple is suitable, you can use the fruits of both the new and last year's harvest;
3. Put the washed cherries with seeds and apple pieces into a saucepan. You can also cook compote in a slow cooker;
4. Pour granulated sugar into a saucepan, calculate the amount based on the sweetness and ripeness of the ingredients, as well as personal preferences - not everyone likes sweet compote syrup. Also add a couple of pinches of citric acid or a couple of tablespoons of lemon juice;
5. Top up the saucepan with cherries and apples to the top with water, put on fire and wait until it boils. After that, cook the compote over low heat until the apples soften;
6. Jars for compote must be sterilized, so wash them thoroughly and hold them over steam for 5-7 minutes. Pour the cherry and apple compote along with the fruits into the jars;
7. While holding the hot jars with a towel, screw the lids tightly or roll them up. Tilt and leave the blanks to cool completely, then store in a cool, dark place for storage.

Cherry compote with cherry pits for the winter

If you liked the article " Cherry compote for the winter - 6 recipes for a 3 liter jar"Share your opinion in the comments. Click on any of the buttons below to save and share on social media. This will be your best" thank you "for the material.