EntranceWhat can be cooked from cherries? What to cook from cherries for the winter - we preserve the berry with benefit! What to cook from cherries.
And it seems that you have time to eat to satiety, 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.
Freeze
By freezing cherries correctly, you can save for a long time all the vitamins and minerals 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 bones, it is perfect for compotes and other drinks, and without - 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 ones will not work for storage in the freezer. The selected sweet cherry is well washed, all the stalks and leaves are removed. Before sending it to the freezer, it should dry well. Place the washed, dried berries on a wide dish, it is desirable that the berries do not touch each other. Freezing is enough for 3-4 hours in the freezer. After complete freezing, the berries can be packaged in a container convenient for you and sent to the freezer until 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 cherry drinks all winter. From the selected and washed berries you need to prepare a syrup. For 1 kg of berries, 4 cups of water and half a cup 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 pleasant taste and contains a large number of vitamins and microelements. The easiest way is to use an electric dryer. However, if you don't have it, don't despair. Using the oven, you can prepare dried cherries 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 proceed should not exceed 70-75 °C. If you are drying in the oven, then the door must be open. The drying time is 16-18 hours. It is very easy to check the readiness of the fruit - the finished drying has a burgundy, almost black color, does not release juice when pressed, and it does not stick to hands at all.
Did you know? The oldest canned product was found by archaeologists in the Egyptian pyramids. It was a vessel made of clay, the lid of which was sealed with pitch. Inside was canned duck meat. olive oil. The age of the found canned food is more than 3 thousand years.
It is very important to properly store cherries as dried fruits - it is best to use glass jars, in which the fruits are neatly, in a dense row. From above you need to close the lid with holes. Store jars of dried fruits in a cool and well ventilated area. Periodically, the blanks should be inspected for bugs and worms. Having found such cherry lovers - do not rush to throw it away. Reheating in the oven and microwave is sufficient. 
Conservation
Canning cherries for the winter is a great way to keep a piece of summer on a cold winter day. There are a huge number of recipes for making cherries, let's study the best of them with you. 
Jam
Cherry jam is one of the most popular winter treats. There are a huge number of ways to cook it: with or without bones. We will tell you easy recipe cooking very delicious jam from pitted cherries. Of the ingredients you will need:
- berries - 1 kg;
- sugar - 1-1.2 kg;
- vanillin - a pinch.
Compote
lovers delicious drinks you will like our cherry compote recipe for the winter. In order for the compote to be enough for everyone, the proportions are calculated for three-liter jars:
- sweet cherry - 5 glasses;
- sugar - 1.5-2 cups;
- water - 3 liters.
Important! If the technology for preparing your blanks involves sterilizing the jars in a large saucepan, then in order to prevent them from cracking during the cooking process, cover the bottom of the saucepan with a thick towel.
In own juice
There are two options for canning cherries in own juice- with pre-sterilization and without it. We will tell you about both. Recipe in own juice with pre-sterilization (per 1 liter jar):
- sweet cherry - 700-800 g;
- sugar - 100-150 g;
- water - 500 ml.
- cherries - 2 cups;
- sugar - 1 glass;
- citric acid - 1 teaspoon.
Jam
Jam is perfect for filling pies and buns. We suggest you cook jam according to the following recipe:
- berries - 2 kg;
- sugar - 1 kg.
Jam
If in your garden this summer a large crop of sweet cherries has disfigured, then we suggest you prepare fruits in the form of jam for the winter. To prepare it you will need:
- sweet cherry - 1 kg;
- sugar - 500 g;
- zest of half a lemon.
Pureed with sugar
This is the simplest type of winter preparation - in our recipe, only berries and sugar are ingredients. The fruits are washed, the bones 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 homogeneous mass. finished product pour into a convenient container and leave to be stored in the refrigerator until winter.
Did you know? Wild cherry is used for the production natural dyes. Only the color she gives is not red, as one would expect, but green.
Dried
The technology for preparing dried cherries is in many ways similar to preparing dried cherries. But in this recipe, the berries will be dried in the fresh air, without the use of an electric dryer or oven. First of all, the sweet cherry must be prepared - thoroughly rinse the selected berries. It is best to use running water. Remove leaves, stems and seeds. Prepared berries are covered with sugar, approximate proportions are 1 kg of sugar per 2 kg of cherries. Cherry with sugar should stand for a day in a cool place - this is done so that excess juice comes out, and the berry itself is saturated with sweetness. 
The next step is to prepare 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 boil in boiling syrup for 6-8 minutes. Be sure to let the fruits drain the excess juice - this will significantly speed up the drying process, and then spread 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 on 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.
Marinated
Cherries, closed for the winter in a pickled form, will definitely surprise your household with an original spicy taste. In this form, it perfectly emphasizes the taste. meat dishes, and is also an unusual snack for holiday table. Preparing pickled cherries is very simple, now you will see for yourself. For convenience, the calculation of spices and marinade for harvesting is designed for a jar with a volume of 500 to 700 ml, choose for yourself which one will be convenient for you:
- To prepare a mixture of spices: cloves, white pepper and allspice - 3 pcs each, bay leaf - 1 pc, currant or cherry leaves - 1 pc each, white grain mustard - 0.5 teaspoon;
- To prepare the marinade: boiled water - 1 l, table vinegar - 250 ml, sugar - 100 g.
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. Cherry is placed in a jar and covered with a mixture of spices. Try to fill the jar tightly with berries, but make sure that they do not start to choke or burst. Fill jars with berries with boiled marinade to the very top, the main thing is that each berry is immersed in spicy water.
Many housewives advise pasteurizing blanks after closing. This process is recommended for berries and fruits, which are characterized by high acidity. Pasteurization will take 15-20 extra minutes, but you will have peace of mind that your preservation will last until the end of winter or even longer. Take a large saucepan and place a jar of pickled cherries on the bottom. Fill with water almost to the lid and put on fire. After the water boils in the pan, let the jars “boil” for 15-20 minutes. After carefully remove the blanks and place the lids down.
Northern cherry berries fresh you can feast on 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. Cherries are good fruit salads, various pastries, cocktails. For the future, compotes, juice, syrup, confiture and other sweet preparations are prepared from berries.
Cherry berries in their own juice.
Arrange 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 moment when the juice reaches the neck.
Pasteurize half-liter jars for 10-15 minutes, 15-20 liter jars. Roll up with lids and refrigerate. In the same way, you can cook pitted cherries.
Cherry berry juice.
Wash the ripe cherries, dry and mash. Let the resulting porridge-like mass stand for 4-5 hours to extract the aroma from the seeds and the coloring matter from the skin. Then squeeze the juice, filter, pour into bottles, hermetically seal and pasteurize for 10 minutes after boiling water. Cool in air.
You can make 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 dark cool place.
Compote of cherries.
Products for 10 half-liter jars: 4.5 kg of red or yellow cherries, 5 g 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 bones, removing only the stalks. Fill tightly filled jars with boiling syrup and add citric acid. Cover with lids and pasteurize in boiling water for 15 minutes. Banks roll up the lids.
Cherry confiture.
Products: 2.5 kg of sweet cherry, 1 kg of granulated sugar, 1 glass of dry white wine, 5 g of citric acid.
Wash the cherries, remove the pits, cover with sugar and pour white wine. After 7-8 hours, put on fire. First on a weak one, then on a strong one, so that the berries are boiled to a density. A few minutes before the confiture is ready, add citric acid. Pour hot into jars, roll up the lids and cool, turning upside down.
Cherry 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 the pitted cherries into the boiling syrup, boil for 5-10 minutes, then remove from heat. After 4-5 hours, put the jam back on the fire and boil.
A few minutes before readiness, put citric acid.
Cherry salad with apples.
Products: 4 cups of cherries, 4 large apples, 200 g of sour cream, 3 tbsp. spoons of granulated sugar, 1 teaspoon of vanilla sugar.
Remove the pits 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 fruit with whipped sour cream and garnish with cherry berries.
Cherry fruit salad.
Products: a handful of pitted cherries, 1 orange (or tangerine), banana, apple and pear, 2 kiwi, 2 tbsp. spoons canned pineapple, 1 fruit yogurt.
Peel the fruit, cut into cubes, slices and pieces. Mix everything and pour fruit yogurt. Decorate with cherries.
Cherry berry pudding.
Ingredients: 200 g cherries, 200 g stale rolls, 60 g butter, 2 tbsp. spoons of granulated sugar, 3 eggs, 1 glass of milk, half a glass of crushed crackers, lemon zest to taste. Remove pits from cherries. Soak the roll for 15 minutes in milk, squeeze and rub through a sieve.
Whisk butter with granulated sugar until creamy. Add cherries, yolks, mashed bun, squeezed milk, grated lemon peel and whipped into foam egg whites, to mix everything. Put the resulting mass in a form, greased with oil 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. Whip cherries in a mixer with a spoonful of honey and put in a salad bowl with a ring.
Then beat the cherry with a spoonful of honey and fill the middle of the ring. Sprinkle with chopped nuts and refrigerate for 30 minutes.
Hello dear blog guests. A harvest made in season - cherries for the winter, the recipes of which are given in this article, will allow you to have healthy and tasty berries filled with vitamins at any time of the year. Compotes and jams prepared from it are perfectly stored all winter.
Frozen fruits can be added to cottage cheese, pastries, they make sweet desserts. Pickled berries are in demand as healthy snack, they are put in salads and even used to make sauces. Jams, confiture delight the kids. This article will discuss how to cook these wonderful blanks.
To ensure that supplies are stored without problems all winter, pay more attention to the preparatory work.
Berry preparation
When choosing berries, pay attention to her appearance, give preference to firm, non-sticky fruits. If you inhale a real pleasant cherry aroma - the products can be trusted. For harvesting, select whole, not wrinkled, without traces of rot.
To remove berry pests, soak for an hour in cold water. Remove the stalks. Cooking with a bone or not depends on the type of workpiece and the preferences of the hostess. Seedless products will be less attractive. The bone will add some bitterness, but the sweet ones like peace.
Container preparation
Wash the container thoroughly, remove visible dirt particles. Use baking soda as a cleaning agent. Boil the lids for at least 5 minutes. Sterilize jars according to one of the proposed options:
- Cover the pot with water with a special stand. Turn the jar upside down and place on a stand, bring the liquid to a boil. Sterilize for several minutes until drops flowing over the surface of the container appear.
- Place the prepared jars in the oven, bring the temperature to 150 0, hold the half-liter container for a quarter of an hour. For large jars, increase the time to half an hour.
- Moisture is required for microwave sterilization. It is collected in a jar or in an additional container - a glass. Processing time 3-4 minutes.
- Pour some liquid into the multicooker, put the stand for steaming food, set the appropriate mode. Turn over the jars and soak half-liter for 10 minutes, liter for 15 minutes.
Roll up the containers with metal lids, self-tightening or with a special key. Refrigerate until room temperature slowly. Turn over the rolled containers, wrap them up and soak in this state for at least a day.
Cherry compote recipe for the winter
Berry compote turns out to be very tasty and fragrant, fruits retain their shape well and look great. It will take a little time to prepare, which even the busiest woman will like.
For preservation, you can take both cherries alone and a mixture of fruits. You need a little sugar, up to 1.5 cups per 1 kg of berries. There is no sourness in sweet cherries, therefore, during conservation, lemon juice is sometimes added to taste.
Take berries with or without a stone. Do not store the blank made according to the first option for more than a year; according to the second method, the berry looks less colorful. Choose both light and dark fruits, there is not much difference. Recipe:
- Sort the berries, rinse well under running water. Separate wrinkled, rotten, spoiled. Remove tails.
- Place an arbitrary amount of cherries in the prepared container, approximately fill the container by a third.
- Boil water and fill it with food, cover with a terry towel on top, soak for 15 minutes.
- Drain the liquid into a saucepan, add water at the rate of 1 cup per 3-liter bottle. Bring to a boil. Add granulated sugar. Boil the syrup for a few minutes, skimming off the foam.
- Pour boiling water into jars. Close lids, roll up.
Cherry jam, recipe
Making cherry jam for the winter is very simple, the result is unusually tasty. Sweets take as much as fruits. Prepared berries, with or without seeds, put in a container.
- Make syrup from the same amount of water and granulated sugar.
- Pour in the berries, bring to a boil over low heat, cook for 10 minutes.
- Set jam aside to cool. This may take up to 7 hours.
- Once again, bring the food to a boil over low heat, cook until tender. Check the quality by dropping the syrup on the nail. A drop of finished jam keeps its shape well and does not spread.
Pour hot jam.
Video - cherry jam for the winter
Cherries in their own juice for the winter
Cherries are not included juicy berries, but she has plenty of her own juice for preservation. Select only ripe and whole fruits. Take half the weight of sugar than berries. The recipe itself:
- Sprinkle the fruit with sugar, cover with a clean cloth, preferably with gauze, set aside for several hours until the juice is released.
- After the berry floats in the juice, bring the product to a boil.
- Gently stirring, cook the dish until transparent fruits are obtained.
Close with metal lids. Cool upside down, wrapped up. Five minutes is prepared according to the same recipe, only five minutes are enough for boiling.
cherry jam
To make jam, remove the seeds from the berries. For 1 kg of fruit, take 500 - 800 grams of granulated sugar.
Cooking sequence:
- Pour the prepared berries with sugar, mix, set aside for half an hour to extract the juice.
- Put the jam on a small fire, bring to a boil, cook for 10 minutes.
- Cool and grind the mass. After grinding on a blender, the jam will turn out to be tougher, due to particles of the skin. To get a soft, tender fruit mixture, grind the products through a sieve.
- Add lemon juice or zest, the taste and aroma will become more intense. For 1 kg of cherries, two citrus fruits are enough.
- Bring the jam to a boil. Pour into banks. Will need to be rolled up.
Refrigerate wrapped upside down.
Video - winter cherries, jam recipes
Cherries with gelatin for the winter
A dish prepared with gelatin in winter can be immediately served on the table as a dessert. Fruits in a bright jelly-like mass delight children with their appearance, taste and aroma. The dish is prepared in the following sequence:
- Pour 800 g of sugar into 1 kg of pitted berries, set aside for several hours to get juice.
- Bring to a boil over low heat, cook for 40 minutes.
- Soak 4 grams of gelatin in 4 tablespoons of water. When the gelatin becomes jelly-like, dissolve it in a water bath.
- Add gelatin to jam, bring to a boil, but do not boil. The preparation is ready.
Pour into jars in a boiling state, roll up in the traditional way.
Pickled cherries for the winter
Contrary to popular belief that cherries are used only for sweet dishes, the pickled product can be served with meat, added to the dough, put the grated mixture in sauces.
The most important part of the dish is the marinade. For 1 liter of water, take 150 ml of 9% vinegar and 400 g of granulated sugar, a couple of pinches of salt. Choose firm, undamaged and ripe cherries.
Recipe:
- To the prepared floor liter jar put 5 black peppercorns, bay leaf, 2 cloves, 1 cm cinnamon, cherry leaf.
- Lay tightly without pressing on the berries. Determine required amount water. To do this, fill the jar with cold liquid and pour it into the pan.
- Add to liquid necessary ingredients, boil the marinade.
- Pour boiling water over the berries. Put the jars on sterilization, time - 15 minutes. For a liter container, 20 minutes of boiling is enough.
Roll up with metal lids.
Cherry confiture
To prepare confiture for 1 kg of berries, take granulated sugar from 600 g to 1 kg, to your taste. You will need one apple and a lemon.
- Sprinkle berries with sugar, pour over lemon juice.
- Place over low heat, bring to a boil, stirring occasionally. Boil 10 minutes.
- Drain the syrup. Add a peeled and chopped apple to it, cook until the liquid is reduced by half.
- Chop the berries. To make the confiture look more tempting, some of the berries can be left whole.
- Combine with juice, cook for 10 minutes.
Arrange in a sterile container, roll up the lids.
Video - cherry and mint confiture
Freezing cherries
Sort the berries, remove the tails. Washing is recommended in case of obvious contamination, be sure to dry by spreading on a towel. Put food in the refrigerator. After an hour, spread the berries on a plate or tray in one layer, put in the freezer to grab frost.
After three hours, put the berries in plastic bags with ZIP fasteners and send them for storage in the freezer.
If you want to get a sweet frost, take 200 g of granulated sugar for 1 kg of product. Lay in a container in layers, store in the freezer.
- Candied fruit is a great alternative to candy. They are prepared from natural product, without chemical components. For 1 kg of cherries, take 800 g of granulated sugar, immediately set aside half a glass for sprinkling the finished sweetness. Stick to the following sequence:
- Add 300 g of water to sugar, gently mixing, boil the syrup, do not burn.
- Pour the fruits, bring to a boil, remove from heat, cool to room temperature.
- Repeat the procedure 4-5 times.
- When the amount of liquid is halved, select the candied marmalade-colored fruits from the syrup. Sweet water can be used to prepare the next portion of candied fruits or compotes and jams.
- Spread candied sweets in an even layer on baking paper.
Dry in a ventilated area out of direct sunlight. It will take about a week for the candied fruits to dry. Turn food twice a day. Store in a glass container, sprinkle with sugar beforehand.
Given the cherry for the winter, recipes will help you prepare a very healthy and beautiful berry and enjoy the cherry taste and aroma throughout the year. All the best! Leave comments and share the article with your friends!
What can be cooked from cherries? Read our cherry recipes
Summer is not only a time for vacations and picnics, but also an opportunity to treat yourself to fresh berries and stock up on vitamins. Cherry is one of the first to ripen - a healthy, tasty berry. Of course, the first thing you need to eat from the heart fresh berries. Well, then you might think - what to cook from cherries? Oddly enough, there are not so many recipes - mostly compotes are made from cherries and jam is made. But you can also bake pies - shortbread, jellied, chocolate, prepare desserts. The selection of cherry dishes that we offer you will be useful not only in the summer season - both fresh and frozen cherries are used in pastries and desserts.
Cherry Recipes
Jellied pie with cherries
Ingredients for the dough: 1.5-2 cups of flour, 3 tbsp. l. milk and vegetable oil, 2 tbsp. l. sugar, 1 egg, 100 gr. curd cheese, 10 gr. baking powder.
For pouring: 3 eggs, 200 gr. cottage cheese or low-fat cottage cheese, 3 tbsp. l. sugar, 100 ml. heavy cream, 1 tbsp. l. semolina, a pinch of cinnamon.
For the filling: 1.5 - 2 cups of pitted cherries.
How to cook. Rub for test cottage cheese with egg and sugar. Pour in milk and butter, mix and add 1.5 cups of flour mixed with baking powder. Should be soft tender dough. If it sticks to your hands, add more flour. Spread the dough over the bottom and sides of the form, put the cherry on it.
For pouring with a mixer, mix all the ingredients and pour over the cake. Put it in an oven preheated to 180 degrees, bake for 45-50 minutes. The middle may be watery - it's not scary. The cake must cool completely and then it will acquire the desired density. It's best to cut it cold.
cherry pie
Ingredients: 500 gr. cherries, 5 tbsp. l. flour (with a slide), 2 eggs, 200 ml. low-fat kefir, 3 tbsp. l. sugar, a bag of baking powder, a pinch of salt.
How to cook. Remove the stones from the cherries, put the berries in a colander so that excess juice drains. Beat eggs with sugar and salt, pour in kefir. Add flour with baking powder and immediately knead the dough. By consistency, it will turn out like a pancake, but do not add more flour. Put the cherries into the dough, mix and pour into a greased form. Put in the oven, bake for half an hour at a temperature of 200 degrees.
Pie with cherries and sour cream
For the test you will need: 200 gr. margarine, sour cream and sugar, 2.5 cups flour, 2 eggs, a pinch of soda.
For the filling: 700-800 gr. cherries, 400 gr. sour cream, 1 tbsp. l. starch, sugar to taste.
How to cook. Mix margarine at room temperature with sugar and beat with a mixer until fluffy. Mix flour with soda. Add to oil cream eggs and sour cream, stir, gradually add flour. The dough will be soft, sticky, it is better to knead it with a spatula. Put on a baking sheet, moisten your hands cold water and flatten the dough, make the sides. Put cherries on the dough (do not forget to remove the seeds!) And pour sour cream. For cream, beat sour cream with starch and sugar. The cake is baked for 40-45 minutes, temp. oven 180 degrees.
Curd cream with cherries
Ingredients: 500 gr. cottage cheese and cherries, 200 ml. cream or sour cream, 5 tbsp. l. powdered sugar.
How to cook. Rub the cottage cheese through a sieve to become homogeneous, without lumps. Add cherries. Whip cream or sour cream separately. powdered sugar. AT curd mass add 2/3 of sour cream and arrange in bowls. Decorate with the remaining cream and berries. Refrigerate for at least 2 hours and serve chilled.
Clafoutis with cherries
Ingredients: 180 ml. milk and heavy cream (30-35%), 2 eggs, 1 yolk, 100 gr. sugar, 50 gr. flour, a pinch of salt, 400 gr. cherries.
How to cook. Mix the egg, yolk and flour into a homogeneous mass. Pour milk and cream, add sugar and salt. We beat with a whisk. Lubricate the molds with oil, lay out the pitted cherries in them and pour the egg-cream mixture. We send it to the oven preheated to 180 degrees, bake for 30-35 minutes. The filling should “grab” and brown on the edge. Let the clafoutis cool, sprinkle with powdered sugar.
Sour cream jelly with cherries
Ingredients: 400 gr. not very fat sour cream, 3 - 4 tbsp. l. sugar, 10 gr. gelatin, pitted cherries.
How to cook. Mix sour cream with sugar, beat lightly. Pour gelatin with water according to the instructions on the package (be sure to follow it, for different gelatin you need a different amount of liquid). Put gelatin on water bath and heat until it is completely dissolved. Pour into sour cream, mix. We lay out the sweet cherry in molds, fill it with cream and put it in the refrigerator for 2-3 hours.
In principle, with cherries you can cook the most different pastries - cupcakes, muffins, pies and pies, add to milkshakes and smoothies. It is used in baking like cherries, you just need to adjust the amount of sugar - otherwise it will turn out very sweet. If possible, freeze the cherries for the winter. Then all winter you will be with pies, and if you wish, prepare a vitamin cocktail or smoothie in five minutes.
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. Cherry ... It seems, from those berries, from which you can’t really fantasize something in the blanks. Just to eat, that's all. But it was not there.
From this delicious berry there are such chic compotes, jam, berries in their own juice, which go with a bang as a filling for dumplings and pies, drunken cherries, jelly, and so on. Judging by the honorary list of compliments that we give to sweet cherries, they have a lot of advantages. Not only is she sweet and juicy! No one is ever allergic to it, it contains a sea of vitamins .
It just so happened that these berries do not grow throughout Russia, in the south, but somewhere in the center. But even if they grow, it is very fruitful! If you can take fruits only from the market, do not spare money! After all, in winter you will get just a 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 easier. 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, compote turns out 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 on the basis that they take half a bottle or jar. Let's wash the cherries well, remove all the rubbish.
Step 1. Let's sort and wash the cherries thoroughly
Let's cut off all the tails. But we will leave the bones, otherwise we will not get compote, but gruel. Now let's talk about sugar. We put 4 tablespoons on a liter jar, although everyone does it to their liking. To add a little sourness, you can either add other berries, or drop a little lemon juice. Then we will scald with boiling water (or you can traditionally sterilize, steam) the jars into which the compote will be poured, and the lids (twisting) with which we will roll up.
Step 2. Let's sterilize the jars
Let's put water on gas. Pour sugar into it and, when it all boils, pour it into a jar where the berries are already located. Do not rush to close it, as you can do with cherries (as you remember, even without sugar, but sterilized, it will last all winter)! Here you need to sterilize the jars by covering them with lids and placing them in a pot of hot water. Bring to a boil, and from the beginning of boiling, 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 greater 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 cooking with photos
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 various fillings, and as a separate meal. Here it is important to observe the proportion of sugar and something like that, which would make the taste even brighter. Gooseberries would be good here, and red currants - literally add a fourth of the jar. So, we need to wash the berries and sort them out well, tearing off the tails and removing the rotten specimens.
Step 1. Tear off the tails and wash
Then we will cover the sorted cherries with sugar (how much to put it? Depends on whether you add something sour or you like sweet. I put 2.5 cups of sugar per kilogram of berries, while dripping a little lemon) and set to stand. But do not overdo it, sweet cherries are a tender young lady, just a bit - a midge flies right above her. So, the berry juice will let go very quickly and a lot, it literally floats in it, like in compote.
Step 2. We fall asleep with sugar to let the juice go
We take advantage of the moment and send all this cauldrons. As soon as the berry boils, we remove the fire as much as possible - now the process of letting the 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! It will all be delicious, like honey, only with a cherry tint.
Step 3. Boil over low heat and roll into jars
Making 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 remove the bones), the most luxurious pies are baked, the most delicious pies are obtained and shanezhki! What about dumplings? What about pasta stuffed with cherry filling? In a word, you can’t count everything that you can get with the participation of this type of preservation from cherries. Here we put a little more sugar. That is, 500 grams per kilogram. The process is almost the same as in the case of cherries in their own juice, but we will cook longer.
Step 1. Add more sugar and boil longer
Cook the cherries over low heat, but do not cover with a lid! And then you get pure porridge. Meanwhile, the berry for the filling for pies should turn out amber. Yes, so that it does not fall apart, and the pickle remains, however, very thick, like syrup. That is, we do not get tired of looking into the cauldron, but well, but gently mix the berries. There she is, a berry, beautiful and tasty! When hot, close in sterilized jars and leave to cool upside down.
Step 2. Filling for pies is ready
How to cook delicious cherry jam for the winter?
What a delicious and original amber-colored jam is obtained from sweet 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 bones (but this is more suitable for jelly). Here I put 700 grams of sugar per kilogram of berries. I filled them with cherries and immediately put them on fire. Juice gone? Boil for 10 minutes, stirring well. Let cool, then boil again for 10 minutes. You can add a little cardamom or other spices. In a word, the syrup should not flow down the nail to resemble honey. We close hot in sterile jars.
The second recipe I tried is prepared in the same way as the previous one, but here I reported the strawberries that remained from 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.
