Canning, drying, freezing and other ways of harvesting sweet cherries for the winter. Summer cherry dishes: TOP of the best recipes What to cook with sweet cherries

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 on liter jar 4 tablespoons, although each makes 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.

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. Margarine room temperature mix with sugar and beat with a mixer into a fluffy mass. 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 egg, yolk and flour in 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.

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. Cool to 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 cherries, therefore, during conservation, they sometimes add lemon juice 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

Cherry is not a juicy berry, but own juice She has enough for conservation. 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:

• In the prepared half-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!

Cherry recipes for all lovers juicy berries. Recipes with photos on the site will help you choose your favorite cherry dish and cook it quickly. Cherries can be eaten without any cooking, but there are many recipes for baking and desserts with cherries that diversify the menu. For those who cook for the future, there are many recipes for jam, jam, candied cherries.

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