"Cherries ripened in Uncle Vanya's garden ..." You already guessed that I, thus, come to the topic of cherry preparations for the winter.

And then it turns out some kind of discrimination: I have written more than once about my favorite recipes for preparations, strawberries, apricots, but there has not yet been a selection of recipes for delicious preparations about cherries. Unfair and unpatriotic. I am improving, dear friends.

Cherries have been known in Russia since the 9th - 10th centuries. True, history has not preserved the name of the one who first brought the cherry seedling to our region. But all the same - thanks to him! Because the Russian orchard stands on three trees, like on three whales - an apple, a pear, a cherry.

Using fragrant cherries, our Russian housewives have learned how to make many interesting and tasty preparations for the winter. Some of them have been popular for centuries, and some have won appreciation not so long ago (for example, cherry jam with pectin).

Dear friends, I bring to your attention a selection of my favorite recipes for preparations from cherries for the winter, which has developed into the poetic name "Cherry Orchard in a Jar".

Traditionally, I ask you to share your proven and favorite recipes in the comments at the end of the article, because your experience may be interesting and useful to other people.

Cherries in their own juice for the winter without sugar

How do you harvest cherries for the winter? Freezing? This is a good way, of course, but what if the freezer space is sorely lacking? There is only one way out - to close the cherries in their own juice in jars. This method is very simple and the cherry in its juice does not require any additional ingredients (sugar, for example). All you need is the cherry itself, the jars, some free time and desire. ...

Cherry jam with chocolate and cognac

As you may have guessed from the name of the recipe, cherry jam with chocolate and cognac is being prepared. But don't be intimidated by the cognac in the chocolate cherry jam recipe. Rather, it creates a warm, subtle background for light cherry sourness and rich dark chocolate flavor. ...

Cherry jam with gooseberries "Velvet July"

Very gentle, moderately sweet, it will become a very pleasant memory of summer days, when in the cold season you want to pamper yourself with a delicious dessert. This cherry jam is quick enough to cook and does not need to be boiled down for a long time to achieve the desired density.

The role of a natural thickener is played by gooseberry juice - it is thanks to it that the cooled cherry jam turns out the consistency that everyone expects from jam - not the same, of course, as jam, but not too liquid, just in moderation (similar to cherry jam as in store). ...

Cherry compote for the winter with orange

Cherry compote is delicious, but still quite simple and familiar. I suggest you close the cherry compote with an orange for the winter: citrus notes will give the berries an unusual, very interesting taste. As a result, you will get a compote that everyone will like very much - both adults and children. ...

You know, this is a very successful combination - cherry and lemon. Although this combination is not entirely familiar to us, for example, the cherry confiture with the addition of juice and lemon zest turns out to be simply wonderful. The recipe for cherry jam is simple, the ingredients are too, so I see no reason not to cook it! ...

Cherry compote for the winter: a recipe without sterilization

Cherry compote has a wonderful rich taste and aroma. It is moderately sweet. As one of my relatives said after tasting this compote: "This is a breath of summer ...". Indeed, cherry compote is a pleasant reminder of the warm, sunny summer on long winter evenings. ...

Cherry jam "Royal"

Oh, what a cherry jam this is ... extraordinary! Unusually beautiful and unusually tasty! Really "Royal" cherry jam and worthy to be on the table of the august persons. Perhaps you and I do not belong to the representatives of the royal family, but we also have the opportunity to pamper ourselves with such wonderful cherry jam.

Delicious, with the aroma of summer cherries, not sugary, with whole berries, this pitted cherry jam will always be a welcome guest during winter tea drinking. ...

Cherry compote for the winter "Mint Delight" (without sterilization)

Mint goes very well with cherries, you probably know that. It turns out to be a moderately sweet drink with a delicious ruby ​​color and cherry flavor, but in addition with a touch of coolness, thanks to mint. The recipe is very, very simple - rare conservation requires so little time and effort, honestly. I especially like that, unlike most recipes for compotes for the winter, in this we do without the tedious sterilization for many. ...

My cherry confiture is delicious! Thick, slightly transparent, with a distinct cherry flavor, and not cloying at all. ...

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.

Ingredients:

for a 3-liter jar of compote

Cherry- 500 grams (3 glasses)

Sugar- 1 glass

Water- 2.5 liters

Mint(optional) -1 sprig per jar

How to cook cherry compote for the winter

1 ... Rinse the berries (with or without seeds) well, peel off the stalks.

2 ... Put a pot of water on the fire. Sterilize the jars (you can just wash them thoroughly and scald them with boiling water). Arrange the cherries in the jars. For each three-liter jar, 3 cups of cherries (about a third of the jar).

3 ... A sprig of mint will give the cherry compote a refreshing aftertaste. This is optional, you can not add mint.

4 ... Add 1 glass of sugar to the jar of cherries.

5 ... Pour boiling water over the cherries with sugar in half a jar. Cover and leave for 10-15 minutes.

6 ... Then take out the mint (if you made a cherry compote with mint) and add more boiling water to the neck.

7 ... Roll up or twist cans of cherry compote. Leave to cool down with lids (you can "under a fur coat"). That's all!

Store the compote in the cellar for the winter.

Delicious cherry compote for the winter is ready

Cherry compote for the winter recipes

So, it's time to start stocking up for the winter. Spins, salads, vegetables and fruits. After all, it is so pleasant to open delicious dishes in the cold season, as an ideal addition to the common table. But not only I want to eat tasty food in the winter cold, I also want to try a piece of summer, so it will twist cherry compote for the winter... Pleasant aroma and unforgettable taste of juicy fruit will perfectly cheer you up in the snow and cold. And the beneficial properties of cherries, such as blood thinning and the fight against anemia (anemia), will only give more strength and vigor in the cold.

The first thing to do before cooking cherry compote for the winter, is to get good cherries. Since there are so many varieties of them, you need to think about whether you want to get a sour or sweeter drink. You can also purchase additional ingredients that add even more richness to the cherry compote. This can be sugar and cinnamon, ginger, and any savory herbs and condiments that you like. It goes well with cherries and berries such as strawberries, currants and raspberries. Of course, twisting several cans with different compotes is the most ideal solution, so get berries, jars, lids and sugar, and we'll start making amazing blanks.

How to cook a delicious cherry compote:

• When preparing a cherry compote, you should know that you do not need to add citric acid to it, since this ingredient is already included in the berry.
• If you want a delicious cherry drink with a rich aroma, it is better not to separate the cherries from the pits, since the berry itself is tasty, but all the juice and sourness will come out of the pulp if you break it.
• If the compote is designed for long-term storage, the seeds will have to be removed from the fruit, they shorten the shelf life of the drink.
• If you choose to cook cherry compote with cinnamon, be sure to take sticks. Because the loose seasoning will spoil the color of the drink, it will turn cloudy and brown.
• Do not add too little sugar, the cherries will let the juice out, the compote will be sour in winter, so do not be afraid to oversweeten.

Cherry compote recipes

Cherry compote - quick and easy

• Ripe red cherries - calculate the amount so that in a 3-liter jar, the berry takes up a third of the capacity.
• Sugar - 1-1.5 cups per three-liter jar.
• Water.

Containers for compote must be sterilized and washed well. We sterilize the lids together with the jars. In the meantime, someone is on the preparation of the container, you can do the cherries. You need to rinse the cherries, sort out the wormy and burst ones, throw the berries in a colander, let them drain.

We put a pot of water on the fire and boil. We put a berry in each jar, as already mentioned, about a quarter of the total volume. Now we pour sugar, and fill it with boiled water on top. Now you immediately need to tighten the jars with lids. Before hiding the cherry compote in a dark and warm place, shake the jars well so that the sugar mixes and dissolves faster in the liquid. Or do it as shown in the recipe with a step by step photo. We hide the twists and cover with a blanket.

Cherry compote with cinnamon

• Cherries - for a can of 3 liters, 300 grams each.
• Cinnamon - on a stick - two per jar.
• Sugar - a glass (200 grams) per can.
• Water.

We sort out the cherries, the seeds can be left, or they can be removed. You need to wash the berries, put them in a colander. Now we rinse the jars and sterilize the lids. When the cherries are dry, place them in the jars. Put a stick or two of cinnamon to them - the spice will give an incredible aroma, as well as reinforce the beneficial substances of the berries.

We put a pot of water and boil, then pour over the jars of cherries. Let the liquid brew for a while, about half an hour, then pour it back into the pan. Add the liquid as much as it has boiled away. Now we put on fire again, put sugar. Delicious and rich cherry compote recipes which may even be completely different from one another, it will turn out delicious regardless of whether you make syrup, or simply pour boiling water into jars. After boiling, turn off the heat, stir the syrup until the sugar is completely dissolved.

Fill the cherry with syrup, roll up the jar lids. The twists should be well wrapped and placed in a dark place where no one will disturb the compote until the right moment.

Cherry compote - assorted

• Cherries - in a can of 200 grams.
• Red currants - half a glass per can.
• Strawberry - half a glass can.
• Sugar - a glass to a jar.
• Water.

So, how to cook cherry, strawberry and currant compote to make it tasty and sweet. We will be based on cherries that you will try before buying. They should definitely be sweet and better than small sizes. Currants will make the compote sour anyway, even if there are enough strawberries, sweet cherries and sugar. Therefore, you can put it in less jars. Sterilize the jars, wash and dry the berries, sort out. Put cherries, strawberries and currants in jars, add sugar to this fragrant mixture.

We put water on fire and boil, then pour it into jars with berries. Now you can spin the compote. Shake the jar well so that the sugar dissolves and the berries let the juice flow. Cover the banks and hide them in a quiet and dark place.

Cherry and apricot compote

• Cherries - a glass per 3 liter jar.
• Apricots - 10 pieces per can.
• Sugar - 250 grams per can.
• Water.

Cherries need to be sorted out, setting aside the burst and rotten ones. Rinse them under the tap and put them in a colander, let the water drain. Meanwhile, rinse and sort the apricots, cut them into 2 halves, taking out the seeds. You need to cut it carefully so that the fruit is not torn, since it will dissolve in water, spoil the beautiful appearance, the drink will seem to have villi. Place strawberries and apricots in jars.

Put a saucepan on the fire, bring water to a boil. If you close, for example, 10 cans, you need about 30 liters of water, pour 250-300 grams of sugar for each liter. The water should come to a boil after you put the sugar in the water, again. Stir, let the syrup cool slightly, and only then pour it into the jars.

Pour water into a large saucepan and sterilize the jars. The compote in the container will boil for about half an hour. Then the jars need to be tightly twisted, put them on the lids (upside down), and wrap them up with a blanket, hide them in a dark place.

Cherry compote with liqueur

• Cherries - 300 grams per can of 3 liters.
• Sugar - a glass to a jar.
• Vanilla sugar - 3 sachets.
• Cherry liqueur - 50 grams.
• Water.
• Mint - fresh leaves, 2-3 per can.

Many hostesses who are just beginning to learn the art of cooking ask themselves: how to close the cherry compote, where to start. It's simple, you should start by buying good products, jars and lids.

We sort out the cherries, put them aside unsuitable for conservation, rinse them under a tap with cold water, then put them in a colander, let the dirty water drain. Now remove the seeds from the berries, note that when buying fruits, look after large berries so that they do not creep after removing the core.

Now he will cook the cherry compote itself. You need to put a pot of water on the fire, bring to a boil and put vanillin, sugar. Boil again until sugar melts and add alcohol, reduce heat. Now incense the cherries, cook for 10 minutes over low heat.

Sterilize jars and lids, fill the containers with a little cooled compote, put mint leaves on top. Banks with cherry compote twist and put in a quiet and warm place until winter.

How do you harvest cherries for the winter? Freezing? This is a good way, of course, but what if the freezer space is sorely lacking? There is only one way out - to close the cherries in their own juice in jars. This method is very simple and the cherry in its juice does not require any additional ingredients (sugar, for example). All you need is the cherry itself, the jars, some free time and desire.

Yes, and of course, a recipe for covering the cherries in their own juice for the winter. With the latter, I will be happy to help you, I will tell you in detail how to cook cherries in their own juice for the winter without sugar.

Ingredients

for 1 liter jar:

900 g of pitted cherries.

Preparation:

We sort out the cherries. We remove unripe, crumpled, spoiled. We remove the leaves and twigs. We wash the cherries in a large amount of cold water, then put them in a colander. Remove the seeds from the cherries. You can do this with the help of a special device (there are many varieties) or simply with your hands (first we squeeze the cherries in our fist, lowering our hand into the bucket so that the splashes do not fly away, and then we take out the bones).

This process is in a sense funny, but rather "dirty" - cherry juice is very insidious and strives to spray nearby dishes, furniture and your clothes. Keep this in mind if you take out the cherry seeds with your hands.

Put the cherries in a bowl or saucepan, cover with a towel or lid and leave for 2-3 hours. During this time, they will let out a large amount of juice.

Jars for cherries in their own juice must be sterilized by all means, as well as lids. We fill the jars with cherries to the very top, pour the juice so that there are no voids between the cherries.

We cover the bottom of a wide pan (we will sterilize cherries in it) with a napkin or install a special flat stand for sterilization. We put the cans in a saucepan and fill them with water at room temperature, not reaching the top of the cans by 2-3 centimeters. Cover the jars with lids and send the pan for sterilization.

Bring to a boil over medium heat and sterilize, again over medium heat, for 15 minutes.

After that, remove the cans from the pan (be careful, because they will be very hot). And we roll the cherries in their own juice with metal lids using a special seaming machine. We turn the jars onto the lids and wait until they cool to room temperature.

Well that's all, now you know how to roll cherries in your own juice without sugar. I wish you delicious and successful cherry preparations!

It is best to preserve such cherries in one-liter jars - just a normal portion for dumplings, and for a pie or cake. But you can close it in half-liter jars (450 g of cherries will go for 1 jar) or 3-liter (it will take 2.7 kg, respectively) - it all depends on your needs.

Cherry compote is one of the most delicious, favorite and demanded of all such preparations for the winter. Both adults and children love him equally. It turns out like two in one, at the beginning the cherry juice itself is drunk, and then you can feast on the cherries themselves.

And what could be better and tastier than such a compote cooked with your own hands. When on some holiday I open a jar, and there is any store juice on the table of drinks, and then, of course, home preparation ends first. And you always have to get both the second and the third cans out of the basement. Therefore, I harvest it as much as possible.

And it attracts first of all with its taste, beautiful rich dark ruby ​​color and, of course, aroma.

You can harvest it in different ways. Today we will consider the simplest recipes, without sterilization. Such preparations are made quickly enough, they are stored well and, most importantly, they are very tasty.

We need (the calculation is given for one three-liter jar):

• cherry -500 gr
• sugar - 300 gr
• water -2.5 liters

Preparation:

1. Sort out 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. Banks to wash and sterilize. 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.

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 placing them in the oven.

3. We prepare the lids, but 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.

4. Pour cherries into prepared jars. A can takes about 500 grams. 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.

5. Boil water. We need about 2.5 liters for each can. It is best to use spring water, or, in extreme cases, filtered.

6. Pour the cherries with water to the very edge, cover with a lid. Leave to infuse for 15 minutes.

7. Then drain the water into a saucepan using a lid with holes.

8. Pour sugar into a saucepan, at the rate of 300 grams per jar. Boil.

9. Pour the resulting syrup into the jar so that when the metal lid is closed, part of the syrup will drain. This way we can be sure that there is no air left in the jar.

10. Close the jar with a seaming machine.

11. Turn the jar upside down and cover with a blanket.

12. To withstand in this position for one or two 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 have a drink.

13. Then turn the jars 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.

Perhaps this is the easiest cooking method. But there is another simple recipe, according to which we prepared. This method is also applicable for today's topic. Let's remember it.

How to make cherry compote without sterilization

• cherry - 500 gr
• sugar - 300 gr
• water - 2.5 liters

Preparation:

1. In the same way as in the previous recipe, prepare cherries and jars.

2. Pour 1/3 of cherries into prepared jars.

3. Boil water.

4. Fill in water so that only the cherry is covered; you do not need to completely fill the jar with water. Leave to infuse for 10 minutes. During this time, the cherry and the jar will warm up.

5. After 10 minutes, drain the water into a saucepan. And boil it again.

6. Pour sugar into a jar, pour boiling water over 1/3 part again. Let stand for 15 minutes. During this time, some of the sugar will disperse.

7. Meanwhile, bring more water to a boil.

8. Top it up to the very top, so that when you put the lid on, some of the syrup drains out. So we will be sure that there is no air left in the jar. An additional portion of boiling water will completely dissolve all the sugar.

9. Cover and tighten immediately.

10. Turn the cans over and place them under the blanket until they cool completely.

11. Then turn over and leave for observation for 2-3 weeks.

According to these two recipes, cherries can be scalded not in a jar, but in a saucepan. Pour boiling water over it, leave for 15 minutes. Then drain the cherry water, boil with sugar, put the cherries in jars, and pour the prepared syrup. Tighten immediately.

How to prepare compote without sterilization with cooking cherries

We need (for a three-liter jar):

• cherry - 500 gr
• sugar - 300 gr
• water - 2.5 liters

Preparation:

1. Sorting cherries and mine. We prepare jars and lids, that is, wash and sterilize.

2. For the preparation of compote, I use a 10-liter saucepan. That is, from this calculation, I prepare 3 three-liter cans.

3. Pour 7.5 liters of water into a saucepan and set to boil.

4. After the water has boiled, I pour 900 grams of sugar into it, you can add 1 kg, that is, a whole bag. Let it boil again.

5. Then pour 1.5 kg cherries or 9 full glasses into a saucepan.

6. After boiling, cook for 10-15 minutes.

7. First I put the cherries in the jars so that they are evenly distributed over all three jars. And then pour in cherry syrup.

8. Pour to the very edge so that when the lid is closed, a little syrup spills out.

9. Immediately tighten the lids using a seaming machine.

10. Then turn the banks over and cover with a blanket. Leave to cool completely.

"Assorted" cherries with apples - recipe without sterilization

Such compotes are good to do with not very large early ripening apples, which ripen at the same time as cherries. As a rule, there are so many of them that you do not have time to process them. And sometimes, when they have a big harvest, you don't even know what else you can do with them.

We need (for one three-liter jar):

• cherry - 2 glasses
• apples - 7-8 medium-sized
• sugar - 350 gr
• water - 2.5 liters

Preparation:

1. Sort out the cherries and wash. Wash the apples. Cut large apples into two or four parts, removing the core and seeds. Small apples can be left uncut and left intact.

2. In a large saucepan, I have a 10-liter one, pour 7.5 liters of water. Bring it to a boil.

3. Add sugar, let it boil.

4. Add cherries to a boil. Cook for 5 minutes.

5. Add apples. Also let it boil. If the apples are intact, they will most likely remain intact. But if they are cut, and the apple variety is crumbly, then the pieces will immediately begin to crumble. In principle, nothing terrible will happen from this. It's just that the compote itself will turn out to be more saturated, with particles of applesauce.

6. Cook after boiling for 10 minutes.

7. First put apples and cherries in prepared jars, distributing them evenly over all jars. Then pour the cherry-apple syrup, the aroma of which spread not only throughout the kitchen, but even leaked out into the street.

8. Cover the jars with prepared lids. Do not forget that some of the syrup should pour out a little from the jar.

9. Tighten the covers with a seaming machine.

10. Turn the jars over and cover with a blanket until they cool completely.

In the same way, you can roll cherry compote with other fruits and berries.

Cherry compote with apples - recipe number 2

We need (for one three-liter jar):

• cherry - 2 glasses
• apples - 7-8 medium-sized
• sugar - 300-350 gr
• water - 2.5 liters

Preparation:

1. Cooking apples, cherries and jars as described above.

2. Pour cherries into the jar.

3. Boil water and pour over the cherries, let stand for 15 minutes.

4. Drain the cherry water into a large saucepan. Bring it to a boil.

5. Pour sugar into it and add apples. Cook for 6-7 minutes.

6. Add the apples to the jar to the cherries.

7. Boil the syrup and add to the jars, so that when the lids are covered, the syrup spills slightly from the jar.

8. We tighten the lids with a seaming machine.

9. Turn the banks over, cover them with a blanket and leave to cool completely.

10. Then turn the cans over again and leave for observation for 2-3 weeks.

In all the above recipes for a three-liter jar, we use 300-350 grams of sugar. In this version, they can be drunk just like that, everything is balanced in them and there is a sweet and sour taste. Sometimes more sugar is added, up to 600 grams per liter of water.

Such compotes are highly concentrated and diluted with water.

We have considered with you the most basic recipes for making delicious aromatic cherry compotes for preparation for the winter. I think that you can choose from them, what you like the most and easily prepare them. To delight yourself and your loved ones with this delicious "hello" from the summer!

I will only say that all the recipes are very simple, even those who have never come to the stove, and even more so have not canned anything, can cope with their preparation. Therefore, collect or buy cherries, stock up on positive things, and cook delicious compotes. Without positive, nothing will work, I warn you right away! Only a good mood and a desire to cook makes our food truly tasty and healthy!

Bon Appetit!

Cherry occupies a worthy place in home preservation. After processing strawberries and cherries, you can prepare several jars of this berry.

It grows in almost every garden, so it is sold at an affordable price.

Preserving cherries in their own juice for the winter is a much easier process than making jam or jam.

This blank will help you create a variety of mouth-watering dishes, including cherry dumplings, pies and pies with sweet fillings. It will come in handy in the preparation of stewed fruit and jelly.

You can decorate cottage cheese, semolina porridge with such a cherry, or just eat a few fruits just like that. It has not undergone long-term heat treatment, therefore it retains its shape, smell and taste. In addition, it contains plenty of vitamins.

Cherries in their own juice for the winter - general principles of preparation

Fresh cherries need to be washed and sorted. We leave only whole fruits, no wormholes.

It is advisable to hold the berries for half an hour or an hour in cold and salted water, so that later you do not find an unsympathetic worm in the finished product.

The most laborious process in harvesting cherries in their own juice for the winter is the removal of seeds. The easiest way to do this is with a special device. But if it is not there, then a toothpick, pin, hairpin, or even a manicure file will help. Remove the seeds carefully so as not to crush the fruit.

The further process depends on the recipe.

Jars and lids should be prepared in advance. They must be washed with hot water and baking soda and steamed. Then the container is turned over and dried to dryness.

Jars of cherries need to be sterilized. This can be done:

1). In a gas or electric oven. It turns on only after the banks are already inside. Typical sterilization time is 20 minutes. Most often, the process takes place at a standard temperature of 180 degrees.

2). In a saucepan of water. The dishes are taken larger so that at least four jars can fit in it. At the bottom of the saucepan, place a cotton towel, a thick napkin, or a wooden circle. This must be done for your own safety: the cans will definitely not burst when heated.

The glass container is placed in a saucepan, cold water is poured and the heating is turned on. The liquid should not reach the neck of the can by two centimeters. It is impossible for the water to get into the jar.

After boiling, a half-liter container with cherries is in the water for fifteen or twenty minutes. The sterilization time for a liter container is up to half an hour.

To prepare the canning, you need sugar and cherries. In rare cases, starch and water are added.

A large spoon, a container for bones, an enamel saucepan, a ladle, a colander, oven mitts and towels will come in handy.

When rolling cherries, it is advisable to observe the following proportions: for each kilogram of fruit, a glass of sugar is needed. You can also do this: three tablespoons of sugar per liter jar.

Especially ripe and juicy fruits can be preserved without sugar.

Jars of cherries are turned over, wrapped in something warm and large. They should be left as they are until the seaming has cooled completely.

Preservation is stored in a dark and cool place: a cellar or a closet.

Recipe 1. Cherries in their own juice for the winter "Fresh berry"

Ingredients:

Sugar - three tablespoons l. for one liter can;

Cooking method:

We sort out the cherries, remove the spoiled berries.

Soak it for half an hour in salted water.

We thoroughly rinse the fruits under running water.

We transfer to a colander and let the liquid drain.

Pour a spoonful of sugar into a sterilized and dry jar. Then we fill it halfway with cherries. Shake gently to make the fruit thicker.

Add one more tablespoon of sugar.

Fill the jar with cherries completely, shake.

Pour another spoonful of sugar on top. It should be noted that if the cherry is very sour, then you can add more sweet ingredient.

Cover the jars with lids.

We sterilize it in hot water for 15 minutes. The countdown starts from the boiling point of the liquid.

You can carry out this operation in the oven. Banks need to be kept there for 20 minutes at a standard temperature.

Roll up the lids tightly. Turn over the container with cherries. Do not forget to wrap the jars well.

Recipe 2: Cherries in their own juice for the winter for making desserts

Ingredients:

One kg of ripe pitted cherries;

0.3 kg sugar;

50 ml of water;

Two dining rooms l. starch;

Cooking method:

Sprinkle the berries with sugar and put on medium heat.

Boil the cherries for five to seven minutes after the juice has boiled.

We remove the vessel from the fire.

We dilute starch in cold water. There should not be a single lump. Add it to hot, but not boiling cherry juice.

Place the dishes with fruits on the fire again and wait for the boil. Turn off immediately.

We put the cherries in their own juice for the winter in clean jars, twist, cover and wait until they cool.

Recipe 3. Cherries in their own juice for the winter "Winter sweetness"

Ingredients:

Sugar - four tablespoons per 0.7 liter jar;

Cooking method:

Put the prepared cherries in a jar with a layer of about four centimeters.

We pour a tablespoon with a hill of sugar.

Juice formed in the vessel containing the fresh cherries. Pour two spoons onto the surface of the fruit.

Cover the filled glass container with lids and put it in the oven for 30 minutes.

We take out hot cans, covering our hands with an oven mitt or a towel.

Twist, turn over and cover with something warm.

We hide the already cooled cans on a shelf in a closet or cellar.

Recipe 4. Cherries in their own juice for the winter "Country recipe"

Ingredients:

Two kilograms of cherries;

Half a kilo of sugar.

Cooking method:

Pour the pitted cherries into a large saucepan. Pour in sugar and mix gently with a spoon or spatula.

You need to try if the cherry juice is sweet enough. More sugar can be added if necessary.

We put the saucepan on the stove and turn on a small fire. Stirring occasionally, bring to a boil. We boil the cherries for about fifteen minutes.

We lay out the finished product in clean jars. We roll up the lid, turn it over.

Recipe 5. Cherries in their own juice for the winter without sugar

Ingredients:

Cooking method:

Remove the pits from each cherry.

Using a spoon, fill the prepared jars with fruits. Lightly tamp the berries so that they let the juice more actively. Leave a distance of about three cm between the top layer of cherries and the edge of the jar.

We cover each glass container with prepared lids.

We place the cans on a baking sheet and load into the electric oven. We place them on the second level from the bottom.

We set the temperature to 150 degrees. Heating mode: top and bottom.

We follow the jars until the cherry juice boils in them. After this happens, let it stand in the oven for about twenty minutes.

We take out the jars of cherries in their own juice, prepared for the winter, and tighten the lids tightly.

We let the glass containers cool to room temperature, and send them for storage until the winter cold.

Recipe 6. Cherries in their own juice for the winter "Sour Berry"

Ingredients:

One kilogram of cherries;

Sugar - one tablespoon each. on a half-liter jar.

Cooking method:

Cooking cherries and containers. Pour fruits into each jar. Shake to fit tightly.

We put the jars in a saucepan. Put one spoonful of table sugar. Cover with lids.

Pour cold water into a saucepan. We turn on the fire.

The cans are sterilized ten minutes after the water boils.

We take out the cans and quickly roll them up. Turn it over, wrap it up and, after cooling completely, move it to a prepared storage place.

Recipe 7. Cherries in their own juice for the winter in Eastern European style

Ingredients:

Sugar - five tablespoons of tbsp. per liter jar;

Cooking method:

Load pitted cherries into clean jars.

After half of the glass container is filled, add granulated sugar.

We fill the jars with cherries almost to the top. We leave the distance to the edges of the container at one centimeter.

Pour clean water into each jar. She must fill the container completely.

We cover the jars with clean lids and tighten. We turn each one over and make sure that they are sealed tightly.

We put the jars in a large saucepan and fill with water up to the neck.

After boiling, we tighten the fire to an average level and time it at twenty-five minutes.

Turn off the heating, cover the saucepan with the jars with a lid. We leave preservation right in the water until morning.

Unload the jars, wipe them with a towel and turn them over. We check again if they are hermetically closed.

Harvesting cherries in their own juice for the winter - tricks and tips

• When sterilizing in the oven, the jars must be placed on the wire rack, and a baking sheet must be placed at the bottom to prevent contamination of the entire inner part of the stove. Indeed, when heated, the juice can flow out of the glass container.
• If there are a lot of cans, then the sterilization process is best done in the oven. If their number is limited to three or four, a saucepan of water is more suitable.
• When the bones are removed with a toothpick, one sharp tip can be broken off.

In order not to confuse the ratio of sugar and cherries, you must use jars of the same capacity.