Cherry blanks for the winter - freeze and pickle. Natural cherries in their own juice with pits. Pitted cherry compote: a step by step recipe

CHERRY JAM WITH PITS

Dark-colored fruits are suitable for jam, characterized by an intense color of the skin and pulp. Jam with pits has a pleasant almond flavor. Rinse, dry, chop or immerse the fruits in boiling water for half a minute, then pour hot syrup prepared using half the required amount of sugar.

After filling with syrup, leave the fruits for 4-6 hours, then separate the syrup from the fruits, add half of the remaining sugar to it and boil for 10 minutes. Transfer the fruits to the boiling syrup and leave again for 5-6 hours. After aging, drain the syrup again. Add the rest of the sugar to it and boil for 10-12 minutes. At the end of cooking, the fruits are transferred to the syrup, left for 4-5 hours, after which the jam is boiled until tender.

For 1 kg of cherries - 1-1.5 kg of sugar, 1 glass of water.

CHERRY JAM WITHOUT PITS

Rinse the cherries, remove the stones with a hairpin or a special device, then pour hot syrup over and let stand for 3-4 hours. Bring the syrup to a boil, cook for a few minutes and again stand for 5 hours, then cook the jam completely. For 1 kg of berries - 1-1.5 kg of sugar (depending on acidity), 1 glass of water or a decoction of the seeds.

CHERRY COMPOTE (1 WAY)

Fill the jars with cherries up to the shoulders, pour cold syrup over, place in a saucepan with cold water and put on fire. So that the berry does not burst and evenly warms up, heat the water slowly to 85 ° C and hold: half-liter jars - 10 minutes, liter - 15 minutes. Roll up jars with lids and turn upside down to cool. Syrup: for 1 liter of water - 200-400 g of sugar (depending on the type of cherry).

COMPOTE FROM CHERRY (2 METHOD) Place the pitted cherries in jars up to the shoulders, pour hot syrup and pasteurize at a temperature of 85 ° C: half-liter jars - 10 minutes, liter - 15 minutes or in boiling water, respectively 3 and 5 minutes. Roll up jars with lids and turn upside down to cool. Syrup: for 1 liter of water - 300-400 g of sugar.

CHERRY COMPOTE (3 WAY)

Place cherries in jars, pour juice from any berries or cherries, place jars in a saucepan with cold water and put on fire. Heat water to 85 ° C and hold: half-liter jars - 10 minutes, liter - 15 minutes. Roll up jars with lids and turn upside down to cool. Syrup: for 1 liter of juice - 200-400 g of sugar.

CHERRY COMPOTE (4 METHOD)

Place the pitted cherries in an enamel bowl, add sugar, cover with a lid, put on fire and, stirring, bring to 85 ° C, hold for 5 minutes, then fill the hot jars alternately with cherries right under the lid and immediately roll up. For 1 kg of berries - 300-400 g of sugar.

CHERRY JELLY

Remove pits from cherries and steam under a lid with a little water. Then wipe the mass through a sieve or colander. Mix cherry puree with apple juice and sugar and cook until tender. Pour hot jelly into jars. For 1 kg of cherries - 250 ml of apple juice, 500 g of sugar.

CHERRY IN OWN JUICE (1 WAY)

After removing the seeds, immediately place the fruits tightly in jars, you can sprinkle them with sugar. Cover the jars filled almost to the brim with lids and put them to be sterilized in cold water. Gradually heat the water, bring it to a low boil. From this moment on, sterilize the jars: half-liter jars - 10 minutes, liter jars - 15-20 minutes. After sterilization, close the jars with clean lids, roll up, turn the lids down and leave to cool. Put in the cellar, cherries in this form can be stored for several years without losing their taste.

For a half-liter jar - 1-2 tbsp. spoons of sugar.

CHERRY IN OWN JUICE (2 WAY)

Rinse the fruits, let the water drain well, remove the seeds, place in a basin and sprinkle with sugar. Leave the cherry for 8-12 hours. Then put the basin with the fruits on a small fire and gradually bring the mass to a boil, pour into thoroughly washed and heated dry jars, roll up and turn the lids down. Cover the top of the jar with a towel or napkin and leave to cool. For 1 kg of berries - 1 glass of sugar.

DRIED SWEET CHERRY

Remove the seeds from the fruits and dip them in batches into boiling sugar syrup. Cook fruits for 8-10 minutes. After that, separate them in a colander, let the syrup drain completely. Put the cherries on trays and dry at a temperature of 35-45°C. Ready cherries should be quite soft and elastic. Store them in tightly closed glass jars. For syrup: for 1 liter of water - 800 g of sugar.

Cherry is considered to be the birthplace of the Black Sea coast of the Caucasus and Crimea, from where it came to Rome and spread throughout Europe. Already in the III century. BC e. doctor Sifinius mentions cherry (sweet cherry) as a valuable medicinal product.

Cherry was the only fruit tree that grew in the time of Yuri Dolgoruky in the vicinity of Moscow. In 1569, a medical collection called The Garden of Health was published in Germany, where a whole chapter is devoted to cherries.

There are about 130 species of the genus cherry, one of which is felt cherry, or Chinese. It got its name for the gray-green leaves covered with a delicate fluff. It is bred in Japan and China as an ornamental plant.

It grows wild in Northwest China, the Himalayas, Japan, the Far East and the European part of our country. It is a hardy shrub or small tree up to 2 m tall.

The fruits are light red drupes, outwardly similar to ordinary cherries, in structure they resemble plum fruits. Each bush gives 7-8 kg of berries with a sweet refreshing taste. They are rich in vitamin C, the content of which is one and a half to two times more than in the fruits of ordinary European varieties of cherries.

The modern geography of the culture of common cherries and sweet cherries is extensive, and the annual world harvest of these fruits is over 2 million tons.

Common cherry is a shrub or tree up to 7 m high from the Rosaceae family. The bark of the trunks is gray-brown, the leaves are petiolate, simple, elliptical, pointed, serrated along the edges. The flowers are white and pink, collected in small inflorescences. There is also a feral species of cherry, which reproduces by shoots from the root. Its berries are also suitable for consumption, like garden cherries.

Red or dark red fruits of the common cherry have a pleasant sweet and sour taste, their pulp contains many useful substances: organic acids (malic, citric, succinic, salicylic, etc.), minerals and trace elements (calcium, iron, phosphorus, magnesium , potassium, a lot of copper), pectin substances - up to 11%, enzymes, sugars - up to 15%, nitrogenous, tannins and dyes, vitamins A, C and PP, folic acid, anthocyanins.

Cherry pits contain: fatty oil -25-35%, essential oil, amygdalin glycoside; in the bark - tannins, coumarin, amygdalin.

Cherries are eaten fresh, dried and canned. It is used to make jam, jam, compotes, syrups, extracts, liqueurs and liquors, wines and fruit water.

A substitute for tea is prepared from cherry leaves, they are used when pickling vegetables and put in jam.

Dried cherries of dark-colored fruits, without stalks. Berries sorted, washed. For high-quality drying, cherries are blanched for 30-40 seconds in a boiling 1-1.5% solution of baking soda, and then thoroughly washed in cold running water. Begin drying at a temperature of 40-45°C. When the berries wilt and become wrinkled, the temperature should be raised to 70-80 ° C.
Drying lasts 10-12 hours.

Cherry jam is called “royal”, this dessert received such a high title due to its excellent taste, which no berry can compare with. Cherry jam is prepared with or without pits, the second option is considered the highest quality and safest for health, because two years after preservation, toxins are released from the pits that can be harmful to health.

The most delicious jam is obtained from southern varieties, as well as Shubinka, Turgenevka and Zakharyevskaya cherries, to make the dessert fragrant, you need to use maroon berries, and the more saturated the color, the tastier the dessert.

Cherry jam is cooked with and without pits, and the taste and aroma of jam with pits is somewhat better. To improve the aroma and taste of pitted jam, the extracted pits are poured with water so that it only covers them, boiled, filtered, and syrup is boiled on the resulting broth.

Pitted cherry jam(option 1)

Ingredients:
- 1 kilogram of cherries;
- 1.2 kilograms of sugar.

Remove the seeds from the berries using a special device or improvised means, put the berries in an enamel or stainless steel dish, sprinkling with sugar. Let the berries release their juice, so that the syrup appears, 2-3 hours are enough. Transfer the berries with syrup to a stainless steel cooking bowl, add 1 cup of water and boil over low heat, gradually stirring with a spoon until the sugar is completely dissolved. Next, make the fire stronger, bring the jam to a boil and remove from heat. A similar procedure (bringing to a boil with removing from heat) must be repeated several times, at the same time, make sure that the cherry does not burn. The foam formed during the boiling process should be removed. After the jam has cooled, it must be placed in glass jars, rolled up with lids and put in a cool room.

Pitted cherry jam(option 1)

Ingredients:
- 1 kilogram of cherries;
- 1/2 kilogram of sugar:
- 800 grams of water.

The secret to making delicious jam with seeds is how well the berries will be prepared for cooking. Whole cherries are slowly soaked in syrup, there is a risk that they will shrink and the jam will not be of high quality, at the same time, it is also not recommended to cook them for a long time. How to find a compromise?
The fruits must be pricked with a pin, put in a basin and not poured, but poured with syrup prepared from 800 grams of water and 300 grams of sugar. Keep the cherries in the syrup for 3-4 hours, then bring to a boil and simmer for 7-10 minutes. Next, separate the cherries from the syrup and boil the liquid for another 5 minutes. Put the cherries back into the syrup, add 200 grams of sugar and boil until tender (bring to a boil and remove from heat several times).

Thick cherry jam

Ingredients:
- 1 kilogram of cherries;
- 1.5 kilograms of sugar;
- 1 glass of water.

The secret of thick jam lies in the variety of cherries, for those who like to “stand a spoon”, it is better to take Zakharyevsky or Vladimir cherry varieties for making jam. Another secret of thick jam is in the amount of sugar, it should be slightly more than in the preparation of traditional medium-thickness cherry jam.
Berries (to get the bones or not, the hostess decides individually) place in a special bowl, sprinkle with sugar and leave to infuse for 3 hours. Put a bowl of berries on a low heat, add 1 cup of water and heat, stirring constantly so that the cherries do not burn. When the syrup becomes homogeneous, you can turn on the fire more and bring the jam to a boil. Repeat the procedure 3-4 times.

Pitted cherry jam(option 2)

a) brewed in two steps
Bones are removed from the prepared fruits, cherries are placed in an enamel basin, poured with hot sugar syrup of 60% concentration (520 g of water and 780 g of sugar per 1 kg of fruit). For 1 kg of fruits add 1 kg of sugar. The sugar remaining after making the syrup is divided in half and added to the syrup at the beginning of each boil. This jam is prepared in two steps.
Pitted cherries, filled with sugar syrup of 60% concentration, stand for at least 5 hours, then filter them through a colander. Half of the remaining sugar is added to the syrup, boiled for at least 15 minutes, the fruits are lowered into it and again kept for at least 5 hours. fruits and cook jam until tender.
If the jam is packaged in jars without hermetic closure, then the boiling point of the syrup should be 108 ° C, if the jam is packaged in jars in a boiling state with hermetic closure and self-sterilization, then the boiling point of the syrup at the end of the second cooking should be 104-105 ° C.
The finished jam in a boiling state is poured into hot dry jars, hermetically sealed with boiled lacquered lids, turned upside down and cooled.

b) brewed in one go
Jam from pitted cherries can be cooked in one go. At the same time, the prepared fruits are poured with boiling sugar syrup, prepared at the rate of 1.5 kg of sugar and 250 g of water per 1 kg of cherries. Cherries soaked in syrup are kept for 3 hours, after which they are boiled until tender. Hot jam is packaged, corked and cooled.

Pitted cherry jam(option 2)

In order for the syrup to penetrate faster into pitted cherries, they are blanched in water for 1-1.5 minutes at a temperature of 90 ° C, and then poured with hot sugar syrup of 40% concentration ( for 1 kg of fruit 470 g of sugar and 700 g of water) and incubated for 5-7 hours. This jam is prepared in three steps. For 1 kg of fruit, 1 kg of sugar is consumed. The sugar remaining after the preparation of the syrup is divided into three parts and added in parts to the syrup at the beginning of each boil.
After the first exposure, the fruits are thrown into a colander or sieve, 1/3 of the remaining sugar is added to the syrup, boiled for 10-15 minutes, the cherries are placed in boiling syrup and incubated for 5-7 hours.
After the second exposure, the cherries are again separated from the syrup, another part of sugar is added to the syrup, boiled for 10-15 minutes, placed in boiling syrup, cherries are boiled for 5 minutes and set aside for 5-7 hours.
At the third cooking, the remaining sugar is added to the syrup and the jam is boiled until tender. The finished jam is poured into hot dry jars, hermetically sealed with lacquered lids, turned upside down, covered with a thick cloth and slowly cooled.

Cherry jam with raspberries

Cherry jam with raspberries can be prepared with or without seeds. The process of making cherry jam with raspberries is the same as when making cherry jam, only for 1 kg of cherries add 150-200 g of raspberries. Raspberry jam has a beautiful color, pleasant aroma and taste.

cherry jam

Since cherries have low gelling properties, it is recommended to add other berries to it at the end of cooking to obtain a denser consistency of jam.

Cherry jam with gooseberries

The prepared cherries are pitted and the fruits are passed through a meat grinder with a grate having holes with a diameter of 2.5 mm. Crushed cherries are placed in an enamel basin, water is added ( 150 g per 1 kg of fruits), put on fire and boil. Then sugar is added 1.1 kg per 1 kg of fruits) and boil the mass until cooked with constant stirring, avoiding burning. At the end of cooking, gooseberry juice is added to the jam ( 150 g per 1 kg of fruits).
Ready jam in a boiling state is poured into dry hot jars, covered with varnished lids, hermetically sealed, turned upside down and cooled.

Cherry jam with red currant

Cherry jam with red currant. The whole technological process is the same as in the case of making cherry jam with gooseberries, only currants are added instead of gooseberry juice.
Red currants are sorted, stems and twigs are removed, washed and ground in a meat grinder. Chopped currants are placed in an enamel basin, water is added ( 100-150 g per 1 kg of currant) and boil until thickened. Thickened currants are added to the boiled cherries, mixed with sugar and the jam is boiled until tender.
For 1 kg of cherries add 0.5 kg of red currant and 0.75 kg of sugar. Ready hot jam is poured into jars, covered with varnished lids, hermetically sealed, turned upside down and cooled.

Cherry for tea

The stones are removed from the sorted and well-washed cherries, the fruits are placed in an enamel basin, sprinkled with sugar in layers at the rate of 0.5 kg of sugar per 1 kg of fruits. The mixture is kept for 4-5 hours, after which it is put on low heat and boiled for 5-7 minutes with frequent stirring, avoiding the sugar from burning. In a boiling state, the jam is poured into hot dry jars, hermetically sealed with boiled lacquered lids, turned upside down and cooled.

Cherry natural

Prepared cherries with pits are tightly packed in jars to the top, poured with boiling water, covered with boiled lacquered lids and placed in a pot with water heated to a temperature of 45-50 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 15 min, 1 l - 20 min. After processing, the jars are hermetically sealed, turned upside down and cooled.

Cherry in own juice natural

Natural cherries in their own juice can be prepared with or without pits. Jars are filled to the top with prepared fruits, poured with clarified boiling cherry juice, covered with boiled lacquered lids, placed in a container with water heated to 60-70 ° C for sterilization.
Sterilization time at 100 ° C for jars with a capacity of 0.5 l - 10 minutes, 1 l - 15 minutes. Sterilization should be carried out at a very low boil of water so that the juice does not spill over the edge of the cans. At the end of processing, the jars are hermetically sealed, turned upside down and cooled. Natural cherries are recommended for diabetics.

Cherry in own juice with sugar

Sorted cherries are washed and the stalks are removed. The pits are taken out of 30% of the prepared cherries, the pitted berries are crushed in a meat grinder with a grate, the diameter of the holes in which is 5-7 mm, then the juice is squeezed out, sugar is added to it ( 300 g per 1 liter of juice) and the mixture is heated to 90-95 °C. You can also use cherry juice prepared in any way. The remaining whole cherries are placed in dry, clean jars and poured with boiling juice. The jars are covered with lids, placed in a container with hot water and sterilized at 100 °C.
Sterilization time for jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes. After processing, the jars are hermetically sealed, turned upside down, covered with a thick cloth and slowly cooled.

Cherry compote

Cherries are soaked in cold water for 1.5-2 hours or placed in a cool place. Before canning, the fruits are sorted by size. Small cherries for compotes are not recommended. It is not recommended to mix fruits of different varieties and colors.
Prepared cherries are tightly packed in clean, dry jars, shaking the latter often. Filled jars are filled with hot (80-85. ° C) sugar syrup 60% concentration ( for 1 kg of cherries 600 g of sugar, 400 g of water), covered with boiled lacquered lids and placed in a container with water heated to 70-75 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 10-15 min, 1 l - 20 min, 3 l - 40-45 min. After processing, the jars are hermetically sealed, turned upside down and cooled. Cans with a capacity of 3 liters can not be turned over. In the same way, you can make a compote of pitted cherries.

Cherry-cherry compote

For such a compote, it is recommended to take 50% cherries and 50% sweet cherries. For 10 cans of compote with a capacity of 0.5 liters, you need: 1.3 kg of cherries, 1.3 kg of sweet cherries and 400 g of sugar. The prepared fruits are mixed tightly in jars and poured with sugar syrup of 25% concentration (280 g of sugar and 830 g of water per 1 liter of syrup), the temperature of which should be 80-85 ° C. The filled jars are covered with boiled lacquered lids, placed in a container with hot water and sterilized at a temperature of 100 ° C (0.5 l jars for 10-15 minutes, 1 l for 20 minutes). After processing, the jars are hermetically sealed, turned upside down and cooled.

Cherry-apricot compote

For 10 cans of compote, 0.5 liters each, 1.6 kg of cherries, 1.6 kg of apricots, 450 g of sugar are consumed.
Mixed prepared fruits are placed in clean jars and poured with sugar syrup of 30% concentration (340 g of sugar and 790 g of water), the temperature of which should be (80-85 ° C). One jar with a capacity of 0.5 liters consumes about 170 g of syrup. Filled jars are covered with lacquered boiled lids and placed in a pan with water heated to 60-65 ° C for sterilization or pasteurization. Sterilization time at 100 °C for cans with a capacity of 0.5 l - 15 minutes, 1 l - 20 minutes, pasteurization time at 85 °C, respectively, 20 and 25 minutes. After processing, the jars are hermetically sealed, turned upside down, covered with a thick cloth and cooled.

cherry juice

Bones are removed from the prepared fruits, the cherries are passed through a meat grinder with a grate, the hole diameter of which is 6-7 mm, and then pressed. The juice obtained after pressing is poured into an enamel pan and allowed to settle for 2-3 hours. After settling, the juice is filtered through a flannel or 3-4 layers of gauze. The clarified juice is heated to 92-95 ° C and poured into hot dry jars to the top. Filled jars are sealed with lacquered: with lids, turned upside down and slowly cooled. The pomace remaining after pressing is placed in an enamel pan and for each kilogram of pomace add 100-120 g of water, mix thoroughly, put the pan on the fire, heat up to 70-75 ° C and leave to stand for 3-4 hours. After standing, the pomace is pressed again, obtaining secondary juice.
In the presence of a steam juicer, the juice is prepared as follows. Prepared fruits with stones are placed in a net, which, together with a juice collector, is placed on a tank of boiling water and covered with a casing. Boiling water in the tank should not be violent, to prevent boiling water and overheating of the juice.
The extraction of juice should last 60 minutes. After this time, a hot jar is placed under the hose, the clamp is released and the juice is drained. Jars filled to the top are covered with boiled lacquered lids, hermetically sealed, turned upside down and cooled. The juice obtained in this way does not need clarification. Leftover pomace can also be used.

Sweetened cherry juice

Juice obtained by pressing or evaporation is very acidic. To improve its taste, natural juice is diluted with sugar syrup of 20% concentration ( for 1 liter of syrup 860 g of water and 220 g of sugar). To obtain 1 liter of sweet juice, mix 600 g of juice and 400 g of sugar syrup. Sugar syrup can be prepared on the juice obtained by pressing pomace.
The juice diluted with syrup is heated in an enamel saucepan to 92-95 ° C and poured into heated dry jars when hot, hermetically sealed with lacquered lids, turned upside down, covered with a thick cloth and slowly cooled.

Cherry sherbet

Ingredients:
1 kg cherries
1.5 cups sugar
2 glasses of water

Cooking: Prepare sugar syrup. Remove pits from cherries, squeeze juice. Pour cherry juice into the syrup that has not yet cooled down, stir, cool.V.V. Pokhlebkin 2005

cherry syrup

Cherry juice can be used to make natural cherry syrup. To do this, fresh filtered juice is poured into an enamel pan, sugar is added ( 1.5 kg per 1 liter of juice) and heated to 75-85 ° C, stirring so that the sugar is well dissolved, and then filtered while hot through 3-4 layers of gauze. The filtered syrup is poured into an enamel pan, heated again to 92-95 ° C and poured into hot dry jars. You need to fill the jars to the top and immediately hermetically seal them with boiled lacquered lids. After that, the jars are turned upside down, covered with a thick cloth and slowly cooled.

cherry jelly

For jelly, take slightly unripe cherries. They are sorted out, removing the stalks and damaged fruits, washed, allowed to drain, placed in an enamel pan, poured with water ( 300 g per 1 kg of fruits) and boil until juice is released, squeeze the juice and filter it through flannel or 4 layers of gauze. The filtered juice is poured into a saucepan, put on fire, boiled down to 1/3 of the original volume, then sugar is gradually added ( 700 g per 1 liter of juice). After the sugar is completely dissolved, the jelly is boiled over low heat until tender. Hot finished jelly is packaged in heated dry jars, covered with lacquered lids, placed in a saucepan with water heated to 70 ° C, and pasteurized at 85 ° C. Pasteurization time for cans with a capacity of 0.5 l - 10 minutes, 1 l - 15 minutes. In the process of processing, the pan should be covered with a lid, the water level in it should be 3 cm below the top of the necks of the jars. After pasteurization, the jars are hermetically sealed and cooled without turning over onto the lids.

cherry puree

The cherries are thoroughly washed, the pits are removed, then the fruits are passed through a meat grinder with a grate, the diameter of the holes in which is 6-7 mm. Chopped cherries are placed in an enamel pan, after pouring water into it to a height of 2-3 cm, put on fire or put crushed cherries in a steam juicer.
Cherries in a saucepan are boiled for 10 minutes with frequent stirring, avoiding burning, and in a juicer until softened. After that, the fruits in a hot state are rubbed through a sieve with a hole diameter of 1-1.5 mm.
The mashed puree, and when using a juice cooker, and juice, are placed in an enameled pan, heated to a boil and poured hot into heated dry jars to the top, covered with boiled lacquered lids, hermetically sealed, turned upside down and cooled.

Cherry vitamin for future use

One of the simplest homemade ways to harvest cherries for the future is to sprinkle them with sugar. Ripe and fresh cherries are washed, allowed to drain, the stalks are removed and put into bottles, cylinders, jars for 2/3 or 3/4 of their capacity. The remaining unfilled part of the container is covered with sugar to the very top, closed with a cork and kept in a cool, dry place.
The resulting tasty and fragrant juice and fruits can be used for compotes, jelly and for other purposes. This product is recommended to be stored for no more than a year in order to avoid the transfer of harmful substances contained in the kernel of the stone into the juice and p of the cherry.

Chopped cherries in sugar syrup

With this method of preservation, it is desirable, after sorting and sorting the cherries, to wash them with running water without breaking the stalks in order to avoid tearing the tissue and losing juice. After washing the cherries, the water is allowed to drain, the fruits are laid out on an oilcloth and dried. Cherries prepared in this way, after removing the stalks and seeds, are passed through a meat grinder. Pre-cook sugar syrup at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of crushed cherries. Sugar syrup is boiled for 5-7 minutes, filtered through 3-4 layers of gauze; and bring to a boil. Pour chopped cherries with boiling sugar syrup, mix thoroughly and fill hot dry jars to the top.
Pre-prepared circles of parchment paper with a diameter equal to the outer diameter of the neck of the jar. Filled jars are covered with parchment paper soaked in alcohol, and quickly hermetically sealed with varnished lids and cooled without turning over the jars.
If the crushed mass is more than 3-4 jars with a capacity of 0.5 l, then before the subsequent packaging, the mass is heated to a temperature of 90-95 ° C.

Cherry jam

For the preparation of cherry jam, you can use fresh or canned cherry puree. Since there are few pectin (gelling) substances in cherries, 30-40% fresh apple puree is added to cherry puree to obtain a good jam consistency.
For cooking jam, prepare a mixture based on: 150 g cherry puree, 500 g apple puree and 1 kg sugar. The mixture is boiled until cooked with continuous stirring to avoid burning. In order for the jam to have a thicker consistency, the amount of sugar must be reduced to 600-700 g per 1 kg of puree.
The boiled jam is packaged hot in dry heated jars, hermetically sealed and cooled without turning over. Jam of a thick consistency can not be sealed hermetically, since a crust forms on its surface, preventing the penetration of moisture. Banks in this case are tied with parchment or cellophane.

Pickled cherries

Fresh, large and fleshy fruits are selected for pickling. Spices are placed at the bottom of dry and clean jars with a capacity of 0.5 liters (3-4 peas of allspice, one piece of broken cinnamon and 2-3 cloves), then cherries are placed in jars. Cooking at the same time marinade filling. For 10 jars with a capacity of 0.5 liters each, pour 1.2 liters of water into an enameled pan, add 820 g of sugar, boil the mixture until completely dissolved and filter it hot through 3-4 layers of gauze. The filtered syrup is again brought to a boil and 17 g of acetic acid of 80% concentration or 80 g of table (5%) vinegar are added to it. Hot marinade (temperature 80-85 ° C) is poured into jars of cherries, covered with lacquered lids and placed in a saucepan with water heated to 60-70 ° C for pasteurization. Pasteurization time at a temperature of 85 ° C for cans with a capacity of 0.5 l - 15 minutes, 1 l - 20 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Candied cherries

For candied fruits, it is most advisable to use black shpanka cherries. From sorted, well-washed fruits with torn off stalks, stones are removed using a manual stone-beater. Seedless fruits are placed in an enamel basin and poured with filtered hot sugar syrup prepared based on 1 kg of fruit 1.2 kg of sugar and 200 g of water. Cherries filled with sugar syrup are kept for 5-6 hours, after which they are boiled over low heat for 15 minutes and again kept for 5-6 hours. At the third boil, candied fruits are boiled until cooked, i.e. the boiling point of the syrup should be 108 ° C. The boiled mass in a boiling state is thrown into a colander installed on a saucepan, and left for 1-1.5 hours for the syrup to drain and the fruits to cool. The cooled cherries are rolled in fine sugar, laid out on a sieve in one layer and dried at room temperature for 5-6 days or in an oven at a temperature not exceeding 35-40 ° C for 10-12 hours. Ready candied fruits are placed in order to protect them from drying out. clean, dry jars, hermetically sealed with lids and stored until use.
The syrup left from candied fruits can be used as a jam for tea, for various flour and cereal products, candied fruits can be re-boiled on it.

Famous Kiev dry jam

Cook prepared fruits (fruits or berries) in 65% sugar syrup ( for 1 liter of water 650 g of sugar) and insist in it for 8 hours. Then separate the fruits from the syrup, sprinkle them with sugar, mix well, sift off the excess sugar and dry at a temperature of 40 ° C over the stove for 10 hours.
Pack the finished dry jam in a plywood box or cardboard box, after lining them with parchment paper.
In this way, you can make dry jam from any fruit, only for plums you need to prepare 70% sugar syrup.

dried cherries

You can dry cherries of all colors and varieties. Ripe cherries are thoroughly washed, allowed to drain and, without cutting off the stalks to avoid loss of juice, they are placed in a single layer on a sieve or a baking sheet lined with paper and exposed to the sun. Drying cherries in the sun lasts 3-4 days.
The fruits can also be dried in the oven (first at a temperature of 50 ° C, and at the end - at 70-75 ° C for 10-12 hours).
After drying, the stalks are cut off from the cherries, and then dried. Drying time both in the sun and in the oven depends on the size and degree of ripeness of the fruit.

Cherry pastille

Ingredients:
cherry - 2 kg.

Cooking
So, how to make sugar-free cherry marshmallow. To begin with, we select only well-ripened berries. We wash them, the bones do not need to be removed. Pour the cherries into a saucepan and lightly knead it so that the juice appears. Now close the pan with a lid and cook over low heat for about half an hour, stirring occasionally. After that, remove the cherries from the heat and let stand for about 10 minutes. Now pour the resulting mass into a colander with large holes and rub until only the bones remain in the colander. The resulting pulp is well mixed.
Now we take a smooth metal sheet with a frame about 1 cm in height and grease it with odorless sunflower oil. Pour the cherry mass onto the sheet with a layer about 5 mm thick and send the sheet to a warm oven or dry in the sun. The sheet should stand like this for 10-12 hours. But here it is a matter of taste - if you want the marshmallow to come out drier - you can hold it even longer. After that, we cut the delicacy into several parts, turn them over and dry for the same amount of time. Cherry marshmallows can be stored in plastic bags in a cool place.

Cherry pastille with sugar

Ingredients:
cherry - 1 kg;
sugar - 150 g.

Cooking
My cherries, dry and separate the seeds from the pulp. The berries, together with the resulting juice, are placed in a saucepan and boiled for about 15 minutes over low heat. After that, turn the resulting mass into a puree using a blender. Now add sugar (by the way, it can be more or less than indicated in the recipe) and boil the mixture until it thickens. Stir occasionally so that it doesn't burn. This process will take about 10 minutes. Pour the mass into a layer of about 5 mm over the Teflon sheet of the dryer. At a temperature of 60 degrees, the drying process will take 9 hours. We remove the sheet of marshmallow, cut it into pieces, fold the tubes out of them, which we put in a jar or bag and send them for storage in the refrigerator.

ON A NOTE:

- Skilled chefs say that cherries cannot be cooked for a long time, otherwise it will wrinkle and brown spots will appear, which makes the final product of less quality.

- The process of removing the foam during cooking is very important, because it consists of coagulated proteins, which are subject to rapid sourness. The foam is removed to increase the shelf life of the cherry jam.

- Glass jars should be sterilized before putting jam in them, this can be done in a microwave oven (pour 1/2 cans of warm water and boil for 3 minutes), oven (wet jars are placed in a hot oven and the door opens slightly) , on the neck of the teapot or in another way.

- Berries for cherry jam also need to be processed. If the jam is pitted, you need to remove them with a special tool, you can also use a regular pin, hairpin or metal pen. Of course, it is better to use special devices, in which case the berry will lose less juice.

- In the event that cherry jam is cooked with seeds, each berry should be pierced with a needle, this is done so that the syrup penetrates into them faster. An alternative to this process can be a minute blanching at a temperature of 90 degrees.

-If a gas stove is used, so that the jam does not burn and boil well, the basin should be placed on the flame divider. The divider - a double sheet of iron with small holes - provides jam with uniform heating over the entire bottom area.

CHOICE OF WARE FOR JAM COOKING

COOKWARE FROM FOOD STAINLESS STEEL- best for making jam. It does not oxidize, does not destroy useful substances, and is durable in operation. You can not be afraid that the acid from the jam will destroy the pelvis. If you are afraid that the jam will burn, use a divider. In addition, the jam will not suffer if you need to keep it in the basin for a long time.

ENAMEL WARE- excellent utensils for jam. The only downside is the relatively low durability. From high temperatures or impacts, the enamel can crack and chip. If the integrity of the enamel is violated, the dishes cannot be used - firstly, it is dangerous that further breaking off pieces of enamel will fall into food; secondly, iron that comes out in the place of even the slightest chip within 2-3 minutes will completely destroy all vitamin C in the jam (iron is a very effective catalyst for the breakdown of vitamin C).

COPPER WARE. Since ancient times, jam was cooked in copper basins. And since then, this dish has been considered the most suitable - copper has a very high thermal conductivity, so the jam warms up evenly and does not burn.
But copper ions destroy ascorbic acid in berries. And valuable vitamins disappear. It is especially not recommended to use a copper basin when cooking jam from sour berries. Their acid reacts with copper, the metal oxidizes, and harmful copper oxides get into the jam.
If, nevertheless, you cook jam in a copper basin, then you need to monitor its cleanliness: do not use darkened, after use, wash and polish the dishes properly. And it is unacceptable to leave cooked jam in it - immediately after it is ready, it must be laid out hot in jars.

ALUMINUM COOKWARE. The acid of fruits and berries destroys the oxide film on the surface of aluminum, and it gets into the jam.
If there are no other dishes in the house, then when washing an aluminum basin, do not use iron washcloths that peel off the protective layer of aluminum. And just as in the case of a copper basin, the finished jam should be immediately poured into jars, i.e. do not keep in the pelvis for a long time.

SIZE AND SHAPE OF A BOWL FOR JAM COOKING. The pelvis should have a wide, even (flat) bottom. The basin should be shallow, then the berries and fruits will be well and evenly boiled. A basin with a lid is very successful, since after cooking the jam should stand on the stove for some time, cool, infuse. It happens that the jam needs to be boiled again - a convenient lid will protect the jam from wasps and other insects.
The size of the basin depends on the volume of your blanks. 5 liter bowl is enough for jam from 2-3 kg of berries.

Medicinal uses of cherries

* Cherry is a valuable dietary product that improves appetite. In pharmaceuticals, cherry syrup is used to improve the taste of medicines.

* Dried cherry tree juice (glue) is used as a medicine. It consists of araban, sugars pentose and arabinose (56%) and galactose (28%). In case of inflammation of the gastric mucosa, cherry glue is considered an effective enveloping agent.

* For the treatment of anemia with low hemoglobin, cherry is an effective remedy.

* With heavy bleeding in women, cherry is considered one of the best remedies.

* Of particular value to cherry fruits is the content of coumarins in them with a predominance of oxycoumarins, which contribute to the normalization of blood coagulation. Therefore, the consumption of cherry fruits prevents heart attacks associated with blood clots. The most useful varieties are Griot Pobeda and Cherry Stepnaya.

* For hepatitis, take a decoction of the leaves. 10 g of dry crushed raw materials per 1 cup of milk, boil over low heat for 30 minutes, filter, take 0.3 cups 3 times a day.

* As a hemostatic agent for nosebleeds and damage to the skin, crushed fresh cherry leaves or a decoction of them are used in the form of tampons.

* With bronchitis and tracheitis in folk medicine, cherry juice is used to relieve cough and as an expectorant.

* For colds and fever, cherry juice is used as a refreshing and antipyretic agent in folk medicine,

* As a cooling remedy for debilitating fevers and inflammations, cherry extract is used. For its manufacture, freshly picked fruits are ground into a liquid slurry in a porcelain mortar along with seeds. Then the mass is left in a dark place for 2-4 days, until it ferments, and filtered through a paper filter.

* Decoctions from young cherry branches have a good antidiarrheal effect and are prescribed for chronic colitis and in combination with other drugs for the treatment of intestinal atony.

* Astringent action has a decoction of the stalks of cherries.

* Cherry fruits are also used as a remedy for anemia (due to the significant content of iron and other trace elements).

* In case of fish and shellfish poisoning, a decoction based on cherry bark is used as an antidote: bring 0.5 liters of water to a boil, add 1 teaspoon of cherry bark, freshly grated ginger root and finely chopped Bermuda onion, cover with a lid and keep on low heat 7 minutes. Then remove from heat and leave for another 20 minutes. Drink the whole broth warm.

* In folk medicine, with stomach ulcers, cherry roots are used.

* The pulp and juice of cherries have antiseptic properties: they inhibit the pathogens of dysentery and pyogenic infections - staphylococci and streptococci.

* In folk medicine, cherry juice with milk is used to treat inflammation of the joints (arthritis).

* A decoction of cherry stalks, which has a strong diuretic effect and removes urea and urates from the body, is used for edema, gout, dropsy, urolithiasis and uric acid diathesis, hypertension and diarrhea.
To prepare a decoction, 10 g of raw materials are boiled in 1 glass of water over low heat for 20 minutes; drink in several doses throughout the day.

* Fresh cherries are considered a gentle laxative, especially effective for habitual constipation associated with insufficient intestinal motility.

* Cherry is a very valuable fruit for the prevention and treatment of cardiovascular diseases. This is due to the high content of compounds of the P-vitamin complex in it. There are more substances with P-vitamin activity in those cherries that have a darker color.
In chokeberry varieties of cherries, the content of vitamin P reaches 2-2.5% - almost the same as in chokeberry. At the same time, the anthocyanins contained in the fruits are located more evenly throughout the pulp of the fruit, therefore they are easily available for absorption, and the anthocyanins strengthen the walls of the capillaries and have anti-hypertensive properties.

* Aqueous infusion of cherry fruits has an anticonvulsant and sedative effect.

* In folk medicine, cherry juice was used for epilepsy and mental illness. The sedative effect of cherries is explained by the fact that the pulp of its fruits contains quite a lot of copper, which has a calming effect on the nervous system.

* Cherry leaves contain coumarins, the physiological effect of which is manifested primarily in lowering blood coagulation and delaying vascular thrombosis.

* Due to the content of anthocyanins, leucoanthocyanins, flavonols and other phenolic compounds, cherries are useful for atherosclerosis, hypertension and other pathological conditions associated with insufficient strength of blood capillaries.

* Fresh cherries, juice and cherry syrup are used as an expectorant for catarrhs ​​of the upper respiratory tract, bronchitis.

ATTENTION!
Cherry pits and seeds, when consumed in large quantities, can cause poisoning, as they contain the glycoside amygdalin (0.85%), which decomposes in the intestine under the influence of putrefactive bacteria to form hydrocyanic acid.

Drunk Cherry Cake from Grandma Emma

Ingredients:
Dough:
Eggs - 9 pieces
Sugar - 180 grams
Baking flour (or regular flour and 0.5 teaspoon baking powder) - 130 grams
Cocoa - 80 grams
Cream:
Butter - 300 grams
Condensed milk - 400 grams
Filling:
Pitted cherries - 2.5 cups
Vodka / cognac / rum - 0.5 cups
Chocolate glaze:
Cream - 180 grams
Dark chocolate - 150 grams
Butter - 25 grams
Sugar - 25 grams

One day before preparing the Drunk Cherry cake, put 2.5 cups of pitted cherries in a bowl, add 2 tablespoons of sugar, mix lightly and pour 0.5 cups of vodka, cognac or rum. Cover and leave at room temperature. (You can use canned pitted cherries, in which case you do not need to add sugar).
Let's make a biscuit. In 9 eggs, we separate the whites from the yolks. Beat the whites in a strong foam, gradually adding 90 grams of sugar. We set aside. In a separate bowl, beat the yolks with the remaining 90 grams of sugar until white.
In a bowl with 130 grams of flour, add 80 grams of cocoa and mix. Put half of the beaten egg whites into the beaten yolks, mix gently. Sift the flour with cocoa into the resulting mixture, mix gently. Add the remaining proteins and mix from top to bottom, in one direction until a homogeneous dough is obtained.
We spread the dough in a detachable form with a diameter of 26 centimeters, lined with baking paper and greased with oil. We bake in a preheated oven at a temperature of 170 - 180 degrees Celsius for 50 - 60 minutes. Readiness, as always, check with a wooden stick.
We cool the finished biscuit a little in the form and then put it on the wire rack, peel it from the paper and leave it for 4-5 hours.
After 4 - 5 hours, we begin to prepare the filling. We strain the cherries, collecting the liquid.
We put 300 grams of soft butter in a mixer bowl and beat it at high speed, until fluffy and in 3-4 doses, without stopping beating, add 400 grams of condensed milk.
You can also use another buttercream to make Drunk Cherry cake, such as charlotte or custard whipped with butter. Butter cream, on condensed milk is ready, we remove two tablespoons to decorate the cake.
We cut off a 1.5 cm thick cover from the biscuit, select the pulp from the biscuit and send it to the cream, leave a little crumb from the pulp for sprinkling. As a result, we got a biscuit bowl with a wall thickness of 1.5 centimeters. The bottom and walls of the bowl are slightly soaked with the liquid that remains after straining the cherries.
Add the strained cherries to the bowl with cream and crumbs and mix everything well. We spread the filling in a biscuit bowl, cover with a lid and send it to the refrigerator.
While the cake is enjoying the coolness, prepare the chocolate icing. Pour 180 grams of cream into a saucepan, add 30 grams of sugar, heat until the sugar is completely dissolved. We weigh 150 grams of dark chocolate into a bowl in advance, pour hot cream with sugar and stir until the chocolate has completely melted. Continue to rub until the mass becomes smooth and shiny. Add 30 grams of butter and rub for another 4-5 minutes.
Cover the cake with cooled chocolate icing. To make the coating smooth, the cake must first be smeared with a thin layer of cherry jam. We do not do this, as our plans include additional decoration of the cake.
Sprinkle the sides of the cake with chocolate or biscuit crumbs. Decorate the top of the cake with cream roses and cherries and lightly sprinkle with biscuit crumbs.
Drunk cherry cake is ready. We send Drunk Cherry Cake for 3 hours in the refrigerator. Take the cake out of the fridge one hour before serving. We serve Drunk Cherry Cake to the festive table with coffee or tea.

Vareniki with cherries from Grandma Emma

Fruits and berries

Description

Ingredients

Steps

In the summer, we collect from the trees only the most ripe and rich in color cherries: so preservation will turn out the most delicious. At the same time, it doesn’t matter at all whether you pick garden cherries or wild cherries, it will still turn out very appetizing. We lay out all the collected cherries, along with the rest of the ingredients we need, on the work surface.



First of all, we get rid of cherries from twigs, and only then we fall asleep in a pan or bowl. Fill with water and rinse thoroughly. Along the way, by the way, you can have time to get rid of spoiled or unsightly berries that will spoil the overall picture.



We sterilize glass jars in advance in a dry way: you can use an oven or microwave, or you can prepare the jars for a couple. It is necessary to fall asleep cherries only in perfectly clean and dry glass jars and only as shown in the photo. The berries in the jar should be tight enough.



We will prepare the syrup in the most classic way. We spread all the prepared granulated sugar in a small enameled pan, fill it with cold clean water, stir and send it to the stove.



Bring the liquid to a boil and cook the sweet syrup for the next 5 minutes. As a result, we will get a perfectly smooth liquid, while the sugar crystals will completely dissolve, the indicated time should be more than enough for this.



Pour still hot syrup into glass jars with cherries. Try to do this as carefully and accurately as possible, because the glass can simply burst from a sharp temperature drop.



Now the standard procedure for sterilization of conservation. We lay out a clean kitchen towel at the bottom of a large saucepan, put jars on top, which should be loosely covered with tin lids. Pour water into the pan so that it does not reach the hangers of the cans and boil it for 15 minutes.



After all the above manipulations, the jars must be immediately rolled up tightly, wiped dry and left upside down to cool to room temperature. Usually in such cases, preservation is left all night under a blanket in the kitchen. After that, you can put the workpiece in the pantry or any other convenient storage place and use it, if necessary, to cook delicious dishes. Canned cherries with pits for the winter are ready.



Bon appetit!

One thing can be said about cherries - this juicy ripe berry seems to be asking for a dinner table. This pleasant-tasting garden culture undoubtedly has a lot of fans, and especially for berry admirers, we have prepared the best recipes for harvesting cherries for the winter, we will consider how to make jam, jam and compote, with various preservation options - freezing, sterilization and others.

A little about taste and benefits

We note right away that cherries are an excellent basis for home preservation. Jam from this berry turns out to be saturated and moderately viscous; compotes, thanks to sourness, remarkably quench their thirst on a hot day; and the fruits of ripe cherries in their own juice are a real treasure for hostesses who love homemade cakes. Appetizing jams and preserves are also made from it, the berry freezes perfectly, when defrosted it looks as if it had just been plucked from a tree. During preservation, cherries are often combined with other fruits (for example, raspberries or currants), which gives the preparation a special piquancy and a bright, unforgettable taste.

The most fragrant jams are made from cherries.

However, the fruits of cherries (both ordinary and felt) are known not only for their taste, but also for their great benefits. It turns out that it contains an order of magnitude more vitamins than cherries:

• about 10 organic acids (lactic, succinic, malic, citric);
• potassium, magnesium, iron, copper;
• pectin;
• vitamins C, PP, A.

And this is not a complete list, which is why the daily use of berries has a healing effect on a person. First of all, a positive effect is observed on the part of the cardiovascular system, the garden culture strengthens the nervous system, stimulates digestion, helps to avoid anemia and will be especially useful for those who suffer from poor appetite. In general, not a berry - but a find!

Cherries can be closed in all possible ways: jam, jam, confiture, marmalade, compote, juice and much more

You can enjoy the taste of fresh fruits in the summer, but in winter you will have to limit yourself to frozen berries saturated with compotes, sweet pancakes with thick jam and cherry pies prepared in their own juice. Absolutely every recipe has its own characteristics, but in general, preservation is quite simple and does not take much time.

But before we share interesting recipes for preserving with and without sterilization, we will give a couple of tips regarding the storage and processing of cherries.

• Council number 1. Since the berries contain juice in large quantities, and their skin is very delicate, even the slightest mechanical damage can spoil the presentation. Therefore, try not to store the berry for a long time and not transport it over distances, but immediately after harvesting, start harvesting.

Always try to choose ripe and fresh berries for harvesting.

• Council number 2. Cherries are harvested from the tree along with the stalks. Only in this way can the preservation of taste be guaranteed, only in this way will it not lose its juiciness. The stalks are cut off already before the conservation of the berry.
• Council number 3. Ripe and whole fruits are suitable for harvesting for the winter. If an immature, damaged or slightly rotten berry is caught during the sorting process, then it is better to remove it.

Wonderful cherry jam - method number 1

It is fair to say that jam, being the most common cherry delicacy, attracts with its sweet-sour taste and unique aroma. In the end, it's just very beautiful and appetizing: neat berries in thick syrup seem to be asking for a saucer.

Cherry jam can be cooked in several ways.

To prepare this dessert, you will need cherries (2 kg), sugar (3 kg) and water (500 ml).

The sorted and washed fruits are slightly dried, and all the stalks are removed. Armed with a manual machine, you need to remove the bones. If such a special device was not at your fingertips, then a regular hairpin will come in handy. The berries prepared in this way are poured with syrup, then the jam is given 2 hours to infuse. After which it is boiled until cooked.

Attention! Do not forget that the jam must be stirred, and the foam must be skimmed off!

Thick cherry jam - method number 2

To prepare a delicacy, you will need sugar (2 kg), water (200-300 ml) and, of course, cherries (2 kg).

The sorted berry is washed, slightly dried and the stalks are carefully removed. Water is poured into the container, cherries and all sugar are transferred. The fire must be small so that our berry does not burn. The boiled mass is removed from the stove and infused for 12 hours, then put back on the stove and boiled a second time, then it is again allowed to brew. The third time, the mass must be brought to a boil, but not boiled, and then distributed over pre-sterilized jars.

It is best to stir the jam during cooking with a wooden spoon or spatula.

Advice! In order for the workpiece to be stored for a long time and not to “explode”, the rolled jars must be wrapped and allowed to stand. The cooled workpiece is removed in a cool place.

A simple five-minute jam recipe

Preservation will require sugar (1 kg) and fresh fruit (2 kg).

Fresh fruits are carefully sorted, washed, stones are removed. Next, the cherries are transferred to a container and sprinkled with sugar. It is advisable to do this in layers! Cherry, sprinkled with sugar, must first stand for 3 hours, and then boil for 5-8 minutes on the stove.

Attention! Don't forget to stir the jam all the time!

The boiled workpiece is laid out with a ladle in sterilized jars, rolled up and cooled. The jam is ready!

A berry covered with sugar should stand for several hours and let the juice

Candied Cherry Recipe

To harvest unusual candied fruits, you will need sugar and fresh fruits at the rate of 1: 2.
To begin with, syrup is prepared in a container, then sorted and pre-washed cherries (pitted) are placed there. The container is removed from the stove and infused throughout the night. Then the syrup is drained, boiled, the berry is placed in it again and cooled. The technology is repeated several times. When sugar crystals begin to form on the fruit, you can stop the process.

Preparation of candied cherries

Congratulations, delicious candied fruits are ready! Now they need to be dried a little in the oven and transferred to parchment paper.

An interesting recipe for jam from the pulp of melon and cherries

For preservation, you will need sugar (700 g), cherries (500 g), melon pulp (300 g), cinnamon and cherry vodka (20 g).

The sorted berry should be thoroughly washed, carefully remove the stalks and get rid of the seeds. Cherry is mixed with melon, sprinkled abundantly with sugar. and cinnamon is added for a piquancy of taste. Now the mass should be infused throughout the night, and in the morning the container is placed on the stove and boiled for 5-7 minutes. At the very end, cherry vodka is added. Ready jam is poured into sterilized jars and sealed.

The combination of cherry and melon will be appreciated by all gourmets

Cherry jam preparation

For conservation, you will need sugar and fruits (1: 1), as well as water (approximately 200 ml per 1 kg of fruit), gooseberry juice.

As usual, fruits are sorted, washed thoroughly with water. All stalks and seeds are carefully removed. Cherries are boiled, covered with sugar, and the mass is boiled until tender. At the very end, gooseberry juice is added - it has a gelling effect. After that, the jam should be boiled again, put into jars and corked.

Advice! To improve the taste of the workpiece and its appearance, you can skip the fruit through a meat grinder. Such a fruit mass boils much faster, and the consistency of the finished jam is homogeneous.

Waiting for cherries perfectly complement pastries and desserts

cherry puree

For conservation, you will need sugar and fresh fruit.

The berry is rubbed through a strainer and sprinkled with sugar (for 3 cups of cherries, 1.5 cups of sugar). The mass is boiled for 1-1.5 hours and laid out in sterilized jars. This cherry puree is perfect for filling in rolls and pies, it can be served with a roast or added to a sauce.

Easy cherry compote recipe

For conservation, you will need water and sugar (1: 1.5) and, of course, cherry fruits.

cherry compote

To make the compote rich and beautiful, it is better to use a variety of berries in which the bones are separated as easily as possible. Prepared jars are filled with cherries as tightly as possible, but at the same time carefully so that the berries do not burst. Fruits are poured on top with hot syrup or sprinkled with sugar (200 g per 1 jar), and boiling water is poured. Then full jars are placed on the stove for sterilization for 20 minutes. You can roll up!

And finally, we note that cherry fruits are ideal for preservation for the winter. Bright taste and unsurpassed aroma will make the summer mood even in the long winter period. Easy cooking process and delicious preparations for you!

How to close a cherry in its own juice: video

Cherry blanks for the winter: photo

Natural canned pitted cherries are the choice of many sweet teeth. And no wonder, because opening a jar of cherry jam or compote, feeling the intoxicating aroma of your favorite berry, you plunge into the atmosphere of summer. Whole berries have more health benefits than crushed ones. They are juicy, they are added to dumplings, pies, desserts, jelly and other dishes. Cooking does not take much time and does not require special skills, so even an inexperienced hostess can do this task.

Cherry with stone in natural juice: a great recipe for the winter

This is probably the easiest recipe for boneless berries, a great option for beginners. Berries in their own juice are not only incredibly tasty, but also very healthy. They can be eaten alone or added to various desserts, which, thanks to cherries, will get a delicious aroma and characteristic sourness.

Components:

• berries - 1.8 kg;
• sugar - 1.6 kg;
• lemon concentrate - 5 ml.

Cooking steps:

1. Wash and sterilize the glass container in any way convenient for you, as long as it is clean and sterile.
2. Then rinse the berries, put them on a sieve so that the liquid is glass and they dry.
3. Carefully remove the bones.
4. Leave the berries for 1/3 hour for the juice to stand out.
5. Load the sterilized container with berries and sugar. To do this, put a layer of berries 2 cm thick and a ball of sugar (1 cm). Flatten each ball with a wooden spoon.
6. Boil water in a deep saucepan. Immerse the bottom of the jar in water, but do it gently (you can hold it over steam first) so that the container does not crack due to the large temperature difference.
7. Remove the jar, repeat again so that the container warms up. Immerse the jar in boiling water to complete the pasteurization.
8. Take out a liter container after 20 minutes, and a half-liter container after 15 minutes. If the granulated sugar is completely dissolved in the juice and the syrup begins to boil a little, the pasteurization process is over.
9. To sterilize the lids, fill them with boiling water, remove them after 8 minutes. Cover the jars with lids and tighten with a seaming key so that no air enters the jar.
10. Place the jar upside down and see if the liquid is leaking. Don't worry if the sugar at the bottom hasn't dissolved, it will happen a little later.
11. Wrap upside down jars with a warm blanket. Homemade for the winter is ready!

Glass containers can be sterilized in a microwave, oven, multicooker, but the most proven and simple method is sterilization in a water bath. The steam will disinfect the container, the moisture will drain and the jar will dry.

Classic jam: a simple recipe for pitted cherries

Why do sweet tooths like cherry jam so much? Juicy, sweet and sour berry returns to childhood, fills the heart with warmth, and the kitchen with an amazing aroma. Preserving delicious cherry jam.

Ingredients:

• berries - 1.5 kg;
• sugar - 1.5 kg.

Step by step instructions:

1. Wash the jars thoroughly, if they are very dirty, then wipe them with soda, especially in the neck area.
2. Sterilize jars and lids.
3. Take care of washing the berries, tip them into a colander so that all the liquid is glassed.
4. Remove the bones from the berries, and so that they are not damaged, use a cherry peeler.
5. Pour the cherries into a large enameled bowl or saucepan, pour the sugar on top and leave. When the granulated sugar dissolves and cherry juice appears, take a bowl, shake it several times so that the sugar sinks to the bottom.
6. Cooking jam occurs in three stages. First, the jam must be brought to a boil, if the juice foams, remove the foam, simmer for 6 minutes, remove the bowl from the stove and let it brew for 4 hours. Repeat these steps three times.
7. Cherry in rich syrup is ready! Now pour the jam into jars, roll up, put upside down and insulate.

Do not reduce the amount of granulated sugar (even if the cherries are sweet).

Pitted cherry compote: a step by step recipe

Delicious and fragrant cherry compote is just a godsend in the cold season. An absolutely natural, hand-made drink will be a worthy replacement for store-bought juices of dubious quality. To prepare it, you will need quite a bit of time and a simple set of products. And the canning itself is quite simple and does not require special skills.

Components for a volume of 3 liters:

• berries - 350 g;
• water - 2.7 l;
• sugar - 350 g.

Cooking steps:

1. To get started, wash the berries, pour them into a sieve.
2. When all the liquid from the berries drains, carefully remove the bones.
3. Pour boiling water over the berries and pour into a sterilized glass bottle.
4. To prepare the syrup, dissolve sugar with water, put on the stove and boil.
5. Pour the liquid into the bottle of cherries and roll up.
6. Put the jar upside down, insulate and leave. When the drink has cooled, transfer it to the pantry or cellar.

You can also make a drink with the addition of apples, which perfectly complement the rich cherries.

Pickled pitted cherries: step by step cooking

Canned cherries can be more than just sweet. Pickled berries perfectly complement meat dishes. This is a great option for gourmets.

Components:

• berries - 900 g;
• vinegar (9%) - 90 ml;
• water - 140 ml;
• sugar - 50 g;
• cinnamon powder - 5 g;
• clove fruits - 3 pcs.

Step by step preparation:

1. Rinse the berries, turn over on a sieve to glass the liquid.
2. Remove the pits with a cherry peeler so the berries are not damaged.
3. Take a glass container with a volume of 500 ml and fill them with cherries.
4. To prepare the marinade, boil water, add granulated sugar, spices, boil again, and then pour vinegar and remove from heat.
5. Pour the same amount of marinade into jars. The liquid will turn out a little more than half the jar, but do not worry: the berries will release the juice.
6. Put the pickled berries in a cold oven, cover with lids (pre-sterilize them), set the oven to 90 °.
7. Pasteurize the berries for 1/3 hour when the oven is preheated.
8. Take out the jars, twist, put upside down and wrap in a warm blanket. Ready!

Candied cherries with pits

Who doesn't love delicious and sweet candied fruits? They are used to decorate desserts, as a filling for biscuit, rich, shortcrust pastry. The taste and nutritional qualities of candied fruits are much better than those of marmalade. Of course, making them is more difficult than jam or juice, but the result is worth it.

Components:

• berries - 1 kg;
• sugar - 2.2 kg;
• water - 500 ml.

Cooking steps:

1. To prepare syrup, mix 400 g of sugar and half a liter of water. Boil the syrup, pour it over the berries and leave to infuse for a couple of days.
2. Turn the cherries over a sieve, and pour 300 g of sugar into the cherry syrup, boil, pour the berries again. Repeat the procedure 5 times, do not forget to add sugar.
3. At the end, leave the cherries to infuse for 15 days.
4. Then tip the berries on a sieve so that the liquid is glass. This will take 2-3 hours as the thick syrup drains slowly.
5. Transfer the berries to a baking sheet, dry in the oven (temperature 38 °).
6. Sprinkle dried berries with ground sugar.
7. Transfer candied fruit to an airtight container.

Use the syrup to decorate desserts.

Pitted cherries in jelly: a delicious recipe

Delicious homemade jelly with a pleasant sourness and delicate aroma will be a real find in the cold winter season. Such preservation is quick and easy to prepare, and stored for a long time.

Ingredients:

• berries - 2.4 kg;
• sugar - 1 kg;
• gelatin - 70 g;
• water - 500 ml.

Step by step instructions:

1. Wash, dry the cherries, remove the bones.
2. Dissolve gelatin in water, leave to swell.
3. Pour sugar over the berries and bring to a boil, boil for another 5 minutes over low heat.
4. Heat the swollen gelatin so that all the grains dissolve, pour into boiling berries.
5. Remove from the stove, pour into a sterilized container and roll up. After cooling, send the preservation to a cool place. Jelly cherry is ready!

Fresh berries can be replaced with frozen ones.

Seedless cherry jam (video)

Now you know how to cook delicious canned cherries with your own hands. The main thing is to follow the recipe, follow the dosage, the result will pleasantly surprise you!