Cherry is one of the first berries to ripen. And housewives, taking this opportunity, try to prepare it for the winter. Moreover, even in canned form, cherries practically do not lose their taste and also retain their beneficial properties.
If cherries grow in favorable conditions, their fruits contain up to 17.5% sugars (glucose, fructose), 1.2% organic acids, 0.32% fiber. It is rich in vitamins A, B1, B2, PP, E, C and useful microelements: potassium, magnesium, iodine, iron.
Cherries can be consumed if you have diabetes. It neutralizes excess acidity and normalizes intestinal microflora. It is recommended to include it in the diet for dysbiosis.
Cherry is a tender berry. In order to preserve most of the beneficial substances during canning, it must be subjected to heat treatment as little as possible. The best option for preparing for future use is compote.
Subtleties of cooking
- Large-fruited yellow and dark red cherries are best suited for compote. Berries for compote should have a pronounced taste and aroma.
- Cherries have varieties with easily separated pits and those in which the pit is difficult to separate from the pulp. Therefore, the choice of method for harvesting cherries for future use should depend on how easy it is to work with this berry.
- The cherries for compote need to be taken quite ripe, but not soft. The berries are first sorted, removing green, wormy or bird-pecked ones.
- Cherry compote is valuable precisely for its berries, so they put as many of them in the jar as possible. Only then will the drink turn out tasty and very aromatic.
- Cherries go well with other fruits, so assorted compote is in great demand.
- Sweet cherries are much sweeter than cherries. If cherries are poured with 60% syrup, then the optimal amount of sugar for cherries is 350 g per 1 liter of water.
- You can add citric acid to the sugar syrup for cherry compote. Its optimal amount is 1 g per 1 liter of syrup.
Cherry compote for the winter: recipe one
Ingredients for two 2-liter jars:
- cherries – 1.5 kg;
- sugar – 350 g.
- water – 2.5 l.
Cooking method
- Sort the cherries, remove the stalks, as well as all spoiled berries. Wash thoroughly.
- Prepare the jars by washing them with baking soda and rinsing with hot water. Sterilize in a way convenient for you: in the oven or in boiling water. Boil the lids.
- Fill the jars up to the shoulders with berries.
- Pour water into an enamel pan and add sugar. Boil the syrup.
- Fill the berries to the top.
- Place the jars in a wide saucepan of hot water. Cover with lids.
- Pasteurize the compote at 80°: half-liter jars - 20 minutes, liter jars - 30 minutes.
- Remove from water and seal tightly.
- Turn upside down and cool in this position.
Cherry compote for the winter: recipe two
Ingredients for four liter jars:
- cherries – 1.5 kg;
- sugar – 370 g;
- water – 2.2 l;
- citric acid – 2-3 g.
Cooking method
- Sort the cherries, remove the stems. Wash well.
- Pack the berries tightly into sterile liter jars.
- Boil the syrup in an enamel pan by adding citric acid.
- Pour it over the cherries. Cover with lids.
- Place the jars in a wide saucepan filled with hot water. Sterilize 10 minutes from the moment the water boils.
- Seal tightly with lids.
- Cool upside down.
Cherry compote for the winter without sterilization
Ingredients (for a three-liter jar):
- cherries – 500 g;
- sugar – 400 g;
- water – 2.5 l;
- citric acid - a pinch.
Cooking method
- Sort the cherries, remove branches and spoiled berries. Wash in cold water. Let the liquid drain.
- Prepare sterile jars. Place berries in them.
- Fill to the top with boiling water and cover with lids boiled in water. Leave for 15 minutes.
- After pasteurization, close the jar with a lid with holes. Drain the water through the holes into the pan. Add sugar and citric acid according to the norm. Bring to a boil and cook the syrup for 2 minutes.
- Pour it over the berries up to the neck level. It is advisable that the syrup overflows a little.
- Seal immediately with lids. Turn it upside down. Wrap yourself in a blanket. In this position, let the compote cool completely.
Pitted cherry compote for the winter
Ingredients for 2 half-liter jars:
- cherries – 2 cups;
- sugar – 4 tbsp. l.;
- water – 0.5 l.
Cooking method
- Sort the cherries, tear off the stems. Remove unripe, spoiled berries. Wash in cold water. Place in a sieve or colander. Let the liquid drain.
- Using a special device or a regular pin, remove the seeds from the berries.
- Place the cherries in sterile jars. Add sugar. Pour boiling water over it. Cover with clean lids.
- Place in a saucepan with hot water. Sterilize at 80° (the surface of the water should barely ripple) for 20 minutes from the moment of boiling.
- Seal with lids. Turn it upside down. Leave until completely cool.
Cherry and strawberry compote for the winter
Ingredients for two 3-liter jars:
- cherries – 3 kg;
- strawberries – 0.5 kg;
- sugar – 700 g;
- citric acid – 2 tsp;
- water – 2 l;
- mint – 1 sprig.
Cooking method
- Sort the cherries, remove bad berries. Wash under running water.
- Sort through the strawberries. Rinse by immersing in a colander in a container of water. Tear off the sepals.
- Place the cherries first, then the strawberries, in clean, sterile jars. Place a mint leaf on top.
- Pour boiling water over it. Cover with a lid and leave for 15 minutes.
- Close the jar with a special lid with holes, drain the water into the pan. Put in sugar. Boil the syrup by adding citric acid.
- Pour it over the berries. Seal immediately.
- Turn it upside down. Wrap yourself in a blanket. Leave until completely cool.
Note to the hostess
Sweet cherry pits, like cherries, contain the glycoside amygdalin. When exposed to water, it decomposes and produces hydrocyanic acid, which is very poisonous. Therefore, cherry compote with pits can be stored for no more than one year. And, of course, you shouldn’t bite the bones.
Store cherry compote in a cool, dark place.
Prepare ingredients for cherry compote for the winter.
Sort the cherries, tear off the stems, discard the rotten berries.
Rinse the cherries well with water, it is better to change the water 2-3 times.
Drain in a colander and let the water drain well.
Place the berries in sterilized jars.
I sterilize jars in the oven. I rinse the jars well with detergent and baking soda, turn them upside down and place them on a wire rack. I place the rack in the oven and set the temperature to about 100ºC. The jars are sterilized for about 15-20 minutes. As soon as all the moisture has evaporated and the jars become dry, they are sterilized. I turn off the oven and leave the jars there. As I make preparations, I take clean jars out of the oven and use them for canning. I've been using this method for many years. The main thing is to rinse the jars well and let them sterilize well. The advantage of this method is that a large number of cans can be sterilized at the same time - as many as fit on the wire rack.
I wash the lids well with soda, put them in a saucepan, add water so that it completely covers the lids and boil for about 5 minutes. I switched to screw lids a long time ago, the workpieces are perfectly stored under them, so I gave up the seaming machine a long time ago :)
Pour boiling water over the berries in a jar (about 1.7 liters).
Cover the jars with lids (if the lids are screw-on, do not tighten them tightly) and leave for 10-15 minutes.
Then drain the water from the cherries into a clean pan (it is convenient to use a special lid with holes for draining the liquid).
Add sugar.
Bring to a boil and the sugar dissolves, and cook at a moderate boil for 2-3 minutes.
The approximate amount of sugar is from 130 to 200 g: if you add 130 g, the compote can be drunk without diluting with water; if you add 200 g of sugar, the compote will turn out sweeter, more concentrated, and will need to be diluted with water when consumed.
Pour the boiling syrup over the berries in the jars again and immediately seal the jars tightly with screw lids (or roll them up using a seaming machine if the lids are tin).
Why make your own cherry compote without sterilization for the winter, when the stores are full of everything? Carbonated drinks, packaged juices. There is no previous shortage. But people never cease to love homemade, natural rolls. Moreover, you can make not only jam or cabbage. You can stock a variety of compotes.
Inexperienced housewives often believe that making compote from cherries with pits for the winter without sterilization is very difficult. They clearly imagine the process of making full-fledged jam, when you need to spend hours monitoring the gurgling brew, stirring, and removing the foam. Then, when hot, carefully pour it. No. Compote has a simple recipe and making a dozen jars is easy, quick and affordable.
Cherry compote for the winter
Next, boil water, then carefully pour it into all the jars until the cherries are hidden under the boiling water. Cover with lids and let steam for 5-7 minutes. Next, boil the water again and fill the jars to the top. Seal all jars using metal, disposable lids. Next, turn the jars over, placing them in a blanket, and let them cool. Then, one by one, transfer the compote to its permanent storage location.
Winter... There's a blizzard outside the window, but in the kitchen it's real summer! There is a jar of cherry compote on the table. You open it, and from there - the aroma of this summer berry instantly spreads throughout the apartment. Incomparable taste. The most pleasant delicate shade. Variety of flavor accents. All this is about it - about one of the earliest berries that open the fruit season, containing carotene, nicotinic acid, vitamin C and a sea of other benefits, including, by the way, iodine. This fruit, which is even included in the cohort of aphrodisiacs, decorates any meal. As soon as the cherry season begins, housewives begin preparing this stone fruit, whose pulp is dense, elastic and does not soften even after cooking. It’s easy to guess that for this reason, recipes for cherry compote for the winter are in demand - with and without pits, with citric acid and with strawberries, which give the drink brighter flavor accents. All this, plus recipes without sterilization, is already a tradition in homes where people think about what will be tasty and healthy to season every winter meal. Any simple recipe with a photo of this sophisticated drink will delight those who care about the health of their family.
There are some nuances of this process that everyone needs to know. For example, how many cherries should I put in a jar? Everything here is determined by the taste, that is, how you drink this deliciousness - either immediately, without diluting, or by adding water or soda to a concentrated drink. With or without a bone? It's up to you to choose. The situation is the same with sugar and with the method of preparation - whether to sterilize or pasteurize. Since there are many recipes for making cherry compote, you need to settle on the most suitable one. So, it is much easier to pour boiling water over the berries in prepared jars, make syrup from the water drained after a few minutes of standing, pour it over the cherries and roll up. But with pasteurization and sterilization it is somewhat more complicated, but more reliable in terms of safety. But what won’t you do for your loved ones! So let's get to work.
Cherry compote with pits: simple recipe #1 with photo
Compote for the winter from this berry, whether white, pink or red, can be preserved and pitted. True, most housewives, knowing that the drink will be brighter and will retain all the best, are more willing to take whole fruits. What are the secrets of a simple recipe for cherry compote and pits for the winter? Let's get acquainted!
- sugar – 1 kilogram 200 grams
Step-by-step instructions for preparing a drink with seeds
- Everyone has their own way of sterilizing jars, so let’s prepare them for preservation - you can wash them with soda, sterilize them by steaming or in the oven, and so on.
- Cherry berries need to be prepared - sorted, discarding rotten specimens, etc. Wash well and let dry.
- Remove the stems and fill a bottle or jar with cherries. Let's pour 200 grams into each. Sahara. Attention: since our heroine - cherries - is famous for its sweet taste, when preparing it in the form of compote, it is important not to overdo it with sugar, otherwise the compote will be spoiled. True, a few drops of lemon can correct the situation.
- Then it is important to quickly pour boiling water over the entire contents and roll up with sterilized lids.
- While everything is hot, you need to immediately send the bottles to the floor to cool. It would be nice to cover everything with something warm. This is what this magnificent cherry compote with pits will look like in winter.
Cherry compote with pits: simple recipe #2 with photo
Ingredients for the drink with seeds
- cherries – 2 kilograms
- sugar – 400-500 grams
Step-by-step instructions for preparing a drink with seeds for the winter
- After selecting the cherries, tearing off the stalks and, without removing the seeds, rinse the berries.
- Place them in a colander and let them dry.
- Let's prepare the containers for preservation (by washing the jars, sterilizing them and letting them dry).
- Having poured the berries into a jar, pour boiling water into it.
- Cover the neck with a lid and let it sit for a quarter of an hour.
- Replacing this lid with a plastic one (with holes), add water and boil.
- By gradually adding sugar (to taste), we will dissolve all the crystals.
- Bring the syrup to a boil, pour it over the cherries and turn with a key.
- Turning the containers upside down and covering them with a blanket, let them sit for two days.
- We will send the preservation to a cold place.
How beautiful this magnificent cherry compote will look - a recipe with a photo of which you will definitely like!
Cherry compote without sugar with pits: recipe with spices
This wonderful compote needs to be refrigerated, because it does not contain the key preservative - sugar. But it doesn’t matter - when you pour a glass in winter, don’t forget to add a little honey to the cup - oh, how tasty, oh, and healthy!
Ingredients for a sugar-free drink
- cherries - how long will it take?
- cloves - 2-3 buds
- allspice - 1-2 peas
- vanilla - to taste
Step-by-step instructions for preparing a sugar-free cherry drink
- As usual, we will prepare both the dishes and the raw materials.
- Then put the berries into jars, filling them two-thirds full. Attention: do not forget to constantly shake the jars lightly, compacting the contents.
- Place all the prepared spices in boiling water.
- Pour this boiling water with spices over the berries in the jars.
- All that remains is to sterilize the dishes (half a liter - for 10 minutes, a liter - 15, and for a three-liter one, don’t spare half an hour).
- Having closed it with the key, we send the jars to the cellar.
Delicious cherry compote with citric acid: a recipe for the winter
A drink made from cherries, prepared in similar ways, can be seasoned with, say, citric acid - a few crystals, and the taste, thanks to the recipe for winter cherry compote with citric acid, turns out to be sweet and sour. And if you throw a couple of leaves, for example, mint, into the water while boiling, the aroma of the drink will be special!
Ingredients for the recipe for cherry compote with citric acid
- Cherry – 3 kilograms
- Strawberries – 600 grams
- Sugar – 4 cups
- Citric acid – 3-4 tablespoons
- Mint – 15 leaves
Step-by-step recipe for cherry compote with citric acid for winter
- We rinse the mint and all other participants in this action under the tap.
- We clear them of excess.
- We sterilize the dishes and lids at the same time. Attention: this amount of raw material will yield either 6 liter jars, or 2 three liter jars, or one 3 liter jar (they need to be filled halfway, or even a little more).
- Put a couple of leaves in a jar and pour boiling water over them.
- After a quarter of an hour, remove the leaves and add sugar (a glass or a liter of water) and citric acid (3 tsp) into the water. Attention: you need to add acid in small doses, taste test!
- After stirring everything with a spoon, boil it.
- Immediately add the sweet and sour mixture to the jars of berries.
- Quickly screw on the lids.
- Cover with something warm and leave the jars turned upside down to cool.
- Keep it cool.
How to cook pitted cherry compote for the winter - recipe with pasteurization #1
Don’t think that this type of preservation will be more like something between cherries in their own juice and jam. It all depends on the time, on what container you will use to seal this or another cherry compote, the recipe for which you like, and on other factors.
Recipe 1
Ingredients for seedless preparation per liter jar:
- pitted cherries - 2-4 cups
- sugar – 100 grams
Step-by-step recipe for preparing pitted cherries for the winter
- We will sort through the raw materials, removing all unnecessary.
- Wash and remove the seeds in a convenient way. Attention: it is better not to do this with your hands, since a lot of juice will leak out and the pulp will be damaged; There are special devices or, as a last resort, an ordinary pin.
- Place the freed cherries in a sterilized container.
- Let's put a saucepan on gas for a water bath.
- Add sugar to the cherries and pour boiling water into the jar.
- Covering the jars with lids, place them in water heated to 85 degrees and pasteurize (half-liter jars - 10-12 minutes, liter and three-liter jars - 20).
- Tighten the lids with a key and let them cool.
How to cook pitted cherry compote for the winter - recipe with pasteurization #2
We will need:
- Cherries
- Sugar
Step by step recipe:
- After sorting through the berries, rinse them under running water and remove the seeds.
- We sterilize dishes and lids for preservation in a convenient way.
- Place the cherries in jars (for a three-liter bottle - 300-350 grams).
- Let them stand after pouring boiling water over them for 10 minutes. Attention: then add a glass of water to the water that has been poured into the pan until it boils.
- Pour 150-200 grams of granulated sugar into the bottle (optional).
- After bringing to a boil, boil the delicious cherry compote for about three minutes.
- After the berries are covered with boiling syrup, the bottles must be sealed with lids.
- We cool the cherry compote in the usual way, but it is preferable to place the jars upside down and covered with something warm.
Hurry up if you have time to enjoy these juicy fruits. After all, the pleasure can be continued in the winter - in the form of compotes, which will be waiting for you in the pantry or on the mezzanine from the summer. You will soon understand that the preparation in the form of pitted and sterilized cherry compote will always be relevant.
A simple recipe for compote of cherries and strawberries for the winter without cooking
By the way, it is not entirely necessary to prepare only mono compotes. Why not add something that will make the taste of the drink even more original? Let's say, an assortment of cherry and strawberry compote for the winter. Tasty and healthy is not the right word!
Required products (proportions per 1 liter of water):
- strawberries - 1 kilogram
- sugar - 300 grams
- cherries - 1 kilogram
Step by step recipe:
- Let's free this whole mix from tails and so on. (this compote is cooked both with and without pits).
- Let's wash them thoroughly. Attention: it is better that the strawberries are small, and then the recipe with a photo of cherry compote will even look nicer - the berries will be one in the same.
- We will sterilize dishes and lids.
- Place this set of berries in prepared jars (at the bottom).
- After filling them with granulated sugar, add boiling water (to fill the container 2/3).
- By any means, it is necessary to achieve complete dissolution of all sugar crystals.
- Then add boiling water up to the hangers and roll up the prepared lids.
- Turn over and wrap in a blanket.
A simple recipe for cherry and strawberry compote for the winter with cooking
We need to prepare:
- cherries - 150 grams
- strawberries - 150 grams
- sugar - 1 cup
Step by step recipe:
- Let's do everything that usually precedes preservation - prepare both the berries and the dishes.
- Let 3 liters of water boil and pour granulated sugar into the pan (it is important to completely dissolve it).
- Boil the cherries for 7 minutes.
- Then add the strawberries and cook for 5 minutes.
- All that remains is to pour it all into jars and roll it up.
- Let them cool, covered with something warm and placed upside down - this is the key to good sterilization.
A simple recipe for cherries and apricots for winter
Ingredients for a 3 liter jar:
- cherries - 500 grams
- apricot – 500 grams
- syrup - 2 liters
Step by step recipe:
- The syrup is cooked taking into account how sour the apricot will be. Attention: the more sour it is, the more granulated sugar you will need.
- It would be nice to layer the cherries and apricots - it will look more beautiful in a jar.
- The contents filled with boiling syrup need to be pasteurized under the lids (spend half an hour on this, starting at 80°C).
- Having rolled up the jars, send them to cool, and only then put them on the shelves.
This taste - the specific, sour-sweet taste of cherry compote with strawberries or apricots will touch you on these cold winter days, reminding you of the upcoming summer. By the way, this is exactly how you can put apples, plums, and other berries into cherry compote (preferably with sourness!). Take advantage of the season and all the possibilities of these wonderful berries, and make preparations for the winter!
Cherry compote for the winter: video recipe
The color of the cherry, of course, determines the taste of the future preparation. The author of the video we offer brews a drink from a white berry. We present to your attention not only the recipe itself, but also tips on picking cherries and so on. Even down to how to get rid of worms, which are quite common in beds collected after rain.
The delicious cherry compote that you open in winter will certainly bring a lot of benefits - in terms of quenching thirst, saturation with nutrients, and aesthetics. But most of all, it will remind you every time that summer is coming. This means that you will need to make the most of every day as soon as a delicious berry appears on the trees or on the market shelves. Whatever variety or color of cherries you choose, or the recipe for making a drink, you will enjoy everything - both pitted and pitted cherry compote, compote with strawberries or other berries and fruits, with citric acid, with or without sterilization. By remembering or writing down this or that simple recipe with a photo, you will prepare twists next season that will be a good help in all respects!