How to cook cherry compote. How to cook cherry compote

The benefits of cherries
A cherry tree in your garden is a dream that allows you to get aesthetic pleasure from only one flowering in spring, and enjoying maroon ripe berries is a completely different story.

Since ancient times, the benefits of cherries for humans have been known. Just in berries great amount vitamins and essential amino acids.

Cherry is useful for diseases of the stomach, kidneys, lungs, heart, anemia, hypertension, arthrosis and constipation, rheumatism and diseases nervous system. Removes sludge very well. Improves digestion and appetite. It normalizes blood clotting and, as a result, prevents diseases associated with the formation of blood clots and heart attacks.

Cherry juice destroys pathogens such as streptococci and staphylococci. It has an antiseptic, anticonvulsant, expectorant, sedative and mild laxative effect.
A decoction of cherry branches has an excellent fixing effect in case of diarrhea. Also, a decoction is used for chronic colitis and the treatment of intestinal atony.

To relieve pain from gout, arthritis and rheumatism, you need to eat about 100 grams of cherries daily or use a decoction of the stalks. Boil 1 liter of water and throw a handful of stalks into it. Boil slowly for 5 minutes, let it brew for 30 minutes and drink 0.5 liters of broth every day.

Cherry juice with milk in the same proportion is used for fever, arthritis, bronchial asthma, bronchitis.

A decoction of dried cherries is used as an antipyretic: 100 g dried cherries pour 2 cups of water and boil over low heat until 1/3 of the volume is evaporated.

It is strictly forbidden to use cherry berries for cystitis, stomach ulcers and duodenal ulcers. Only juice and compote are recommended to be consumed in part gastrointestinal diseases, as directed by a physician.

Cherry berries are harvested different ways: cook jam, compotes, dry or simply freeze. Especially popular with children and adults cherry compote.

Making compote from cherries, recipes

Cherry compote - special taste vitamin drink. On a hot day - a cool compote will refresh, in a cold season - hot drink warm. Easy to prepare.

The cost of cherries in the berry picking season is much less than that which is set for them out of season. The cost of sugar is about the same throughout the year. You can buy cherries in the fall, stock up vitamin compote enough for the whole winter democratic price. Or freeze the berries and cook compote if necessary.

Compote of fresh or frozen cherries, recipe No. 1

You can cook compote from both fresh and frozen berries. It will be useful and tasty.
Compound:
Cooking:

Step 2. Fall asleep cherries and cook for 5 minutes. Cool down.

Cherry compote with mint, recipe number 2

Amazing taste freshness and sweet sourness.

Compound:
Cooking:

Step 1. Pour water and pour sugar into a saucepan. Boil.
Step 2. We fall asleep cherries, mint and cook for 5 minutes. Cool down.
Step 3. Drink cold with a slice of lemon.

Cherry compote for the winter, recipe number 3

Compound:
Cooking:

Step 1. Pour water and pour sugar into a saucepan. Boil. We cool.
Step 2. We wash the jars and fill them completely with prepared berries.
Step 3. Pour a little more than half of the berries in jars with the prepared syrup.
Step 4. Take large saucepan, put the fabric on the bottom. We put prepared jars in it with covered lids. Pour water into a saucepan and put on small fire. We sterilize small jars for 10 minutes, and liter jars for 15.
Ready to roll up.

NOW ALSO READ

About the basic requirements for women's clothing in Islam
Both Muslim men and Muslim women need to comply with the laws and rules that are established by the Creator of all things and are the key to our comprehensive well-being...

The child does not want to sleep / fall asleep - follow the advice. 13 ways to make your baby want to sleep
Children from a few months to 3-4 years old can demonstrate a fairly pronounced desire to stay awake as well as you. And even longer than you. Reconcile...

Ranking of toothpastes for 2015
Toothpaste- this is an important part of almost every person, whether he is a simple hard worker or a billionaire, a child or an old man. Have pasta at home...

Use of birth control pills and spirals
Question #21169: Use of contraceptive pills and spirals
What is the Sharia ruling on the use of the IUD to prevent pregnancy, knowing that this method...

Complete ablution (ghusl) after intercourse and menstruation for women.

All Praise be to Allah. Bismillah.

A small reminder for women on how to perform a full bath (ghusl) after sexual intercourse, menstruation, postpartum ...

This is a proven, very tasty and simple recipe for cherry compote for the winter. It will take you only 30 minutes to spin such a cherry compote.

Ingredients:

for a 3 liter jar of compote

Cherry- 500 grams (3 cups)

Sugar- 1 glass

Water- 2.5 liters

Mint(optional) -1 sprig per jar

How to cook cherry compote for the winter

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

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

3 . A sprig of mint will add a refreshing aftertaste to the cherry compote. This is optional, mint can be omitted.

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

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

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

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

Store compote for the winter in the cellar.

Delicious cherry compote for the winter is ready

Cherry compote for the winter recipes

So it's time to start stocking up for the winter. Spins, salads, vegetables and fruits. It's so nice to open in the cold delicious dishes, How the perfect complement To common table. But not only do you want to winter cold delicious food, I also want to try a piece of summer, so it will turn cherry compote for the winter. Pleasant aroma And unforgettable taste juicy fruit, perfectly cheer up in the snow and cold. A beneficial features cherries, such as blood thinning and the fight against anemia (anemia), will only give more strength and vigor in cold weather.

The first thing to do before cooking cherry compote for the winter, buy it good cherries. Since there are a lot of varieties of them, you need to think about sour or more sweet drink you want to receive. You can also buy more additional ingredients, adding even more saturation to the cherry compote. It can be sugar and cinnamon, ginger, and any savory herbs and seasonings that you like. It goes well with cherries and berries such as strawberries, currants and raspberries. Of course, spin a few cans with different compotes- most perfect solution, so get berries, jars, lids and sugars, and let's start making amazing preparations.

How to cook delicious cherry compote:

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

Cherry Compote Recipes

Cherry compote - quick and easy

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

Containers for compote must be sterilized, washed well. We sterilize the lids together with the jars. In the meantime, someone is preparing the container, you can do the cherry. It is necessary to wash the cherries, sort out the wormy and bursting ones, throw the berries into a colander, let them drain.

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

Cherry compote with cinnamon

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

We sort out the cherries, the bones can be left, or you can remove them. You need to wash the berries, throw them in a colander. Now we wash the jars and sterilize the lids. When the cherries are dry, arrange them in jars. Put a stick or two cinnamon to them - the spice will give an incredible aroma, as well as reinforce useful material berries.

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

Pour the syrup over the cherries, roll up the lids of the jars. The spins need to be well wrapped up, and put in a dark place where no one will disturb the compote until the right moment.

Cherry compote - assorted

• Cherry - per jar of 200 grams.
• Red currant - half a cup per jar.
• Strawberries - half a glass in a jar.
• Sugar - a glass on a jar.
• Water.

So, how to cook compote from cherries, strawberries and currants to make it tasty and sweet. We will have cherries as a basis, which you will try before buying. They must be sweet and better than small sizes. Currant in any case will make the compote sour, even if strawberries, sweet cherry and sugar will suffice. Therefore, you can put it in jars less. Sterilize the jars, wash and dry the berries, sort them out. Put cherries, strawberries and currants in jars, fill this fragrant mixture with sugar.

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

Compote of cherries and apricots

• Cherry - a glass per jar of 3 liters.
• Apricots - 10 pieces per jar.
• Sugar - 250 grams per jar.
• Water.

Cherries need to be sorted out, setting aside bursting and rotten ones. Rinse them under the tap and drain them in a colander, letting the water drain. In the meantime, wash and sort the apricots too, cut into 2 halves, removing the seeds. You need to cut carefully so that the fruit is not torn, because it will dissolve in water, spoil the beautiful appearance, the drink will be as if with villi. Put strawberries and apricots in jars.

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

Pour water into a large saucepan and put the jars to sterilize. Compote in the container will boil for about half an hour. Then the jars need to be tightly twisted, put on the lids (upside down), and wrapped in a blanket, hidden in a dark place.

Cherry compote with liqueur

• Cherry - 300 grams per 3 liter jar.
• Sugar - a glass on a jar.
• Vanilla sugar - 3 sachets.
• Cherry liqueur - 50 grams.
• Water.
• Mint - fresh leaves, 2-3 per jar.

Many hostesses who are just starting to learn the art of cooking are wondering: how to close cherry compote, where to start. It's simple, you should start with a purchase good products, jars and lids.

We sort out the cherries, put aside those unsuitable for conservation, wash them under a tap with cold water, then put in a colander, let the dirty water drain. Now take out the seeds from the berries, please note that when buying fruits, look for large berries so that they do not spread after the core is removed.

Now the cherry compote itself will be cooked. It is necessary to put a pot of water on the fire, bring to a boil and put vanillin, sugar. Boil again until the sugar melts, and add alcohol, reduce the heat. Now cadite cherries, cook for 10 minutes over low heat.

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

Outside the window is a hot summer, but in your refrigerator it is cool and tasty rescue from thirst and heat. Yes, this is an ordinary compote. But with a little secret. I think you should cook this cherry compote in a saucepan for every day. Read the recipe with photos and cook to your health.
Cherry compote with a deep color and rich taste with a spicy note can be cooked in 15 minutes. But it acquires a special taste summer drink after a couple of hours in the refrigerator. Cherry compote with cloves will infuse, cool and turn into a cherry miracle. Be sure to prepare this very tasty one.

Adjust the amount of sugar in the compote to your own taste.
To get a more saturated drink, you need to reduce the volume of water to 1 liter.
You can add cherry leaves or young leaves of laurel cherry to the compote.

- seasonal cherry - 500 gr.,
- granulated sugar - 5 tablespoons,
- water for compote - 1.5 l,
- dry cloves - 3-5 pcs.

Russian and Ukrainian cuisine.
Cooking time: 15 min.

How to cook with a photo step by step

Sort ripe cherries, remove damaged ones, tear off twigs and leaves. Bones do not need to be removed. Rinse in several waters so that each cherry simply “asks” for compote.




Pour clean into a saucepan. cold water, pour out granulated sugar and add sprockets of dry cloves seasoning. Put on the stove, bring to a boil, cook until sugar dissolves. The base for the compote is ready.




Pour pitted cherries into hot syrup.






Berries sink to the bottom. We return the pan to the stove. Cook over medium heat for about 5-7 minutes.




As soon as all the cherries rise to the surface, it means that the compote is ready. Some berries will burst, others will remain intact. Remove the pan from the stove and leave the drink alone for the next hour or two. Let the compote cool down and infuse.




Pour chilled compote with or without berries into a decanter to drink today, or into a jar with a lid for storage in the refrigerator. See also.




Cherry compote in a saucepan for every day can be stored in the refrigerator for up to 3 days, given short term brewing drink, low sugar content and no preservatives. Eat to your health!

Cherry compote is the most delicious and favorite, as well as Cherry jam with bones for the winter. It turns out like two in one, first he drinks himself Cherry juice, and later you can enjoy the cherries themselves. The process of harvesting cherry compote for the winter is simple, and the amount of time spent depends on the berries you have. This is a proven, very tasty and simple recipe for cherry compote for the winter. It will take you only 30 minutes to spin such a cherry compote.

Fragrant cherry compote is great for maintaining immunity during winter cold. It can be boiled, raspberries or add others original ingredients: rosemary, pectin. At the same time, sterilization of cans before seaming can be omitted.

You can also prepare a vitamin drink in containers with different volumes. For example, thick compote with seeds it is better to roll up in small jars, it is better to pour compote with a large volume of liquid into 3-liter jars. Helps you cook easily delicious compote from cherries for the winter the recipe below.

Cherry compote - the easiest recipe

Ingredients (calculation is given for one 3-liter jar):

• Water - 2.5 liters;
• Cherry - 500 g;
• Sugar - 300 g.

Cooking method:

1. Sort the cherries, removing overripe, spoiled and pecked by birds fruits. Rinse thoroughly to remove all debris. Put it on a towel so that water is glassed from the fruits;
2. Wash and sterilize jars. There are different ways to do this. Can be sterilized with steam. To do this, pour water into the pan, put a colander on it, and put the jar in it with the neck down. The water will boil and the jar will be exposed to steam. It is believed that if the jar is hot when touched from the outside, then it is ready for canning;
3. You can pour 1/3 of boiling water into a jar. Soak the water for 15 minutes and then drain. So that the jar does not burst, put a tablespoon in it, and pour boiling water in small portions through the spoon. You can sterilize jars by putting them in the oven;
4. We are preparing the lids, and we will use metal lids that are twisted using a seaming machine. I also wash them, then put them in a pot of water. Bring the water to a boil, and boil the lids for 10 minutes;
5. Pour cherries into prepared jars. It takes about 500 g per jar. But in order not to weigh it every time, you can use a glass as a measure. You will need 3 glasses per jar. And you can make it even easier, just pour 1/3 of a part of cherries into each jar;
6. To boil water. For each jar, we need about 2.5 liters. It is best to use spring water, or filtered in extreme cases;
7. Pour water over the cherry to the very edge, cover with a lid. Leave to infuse for 15 minutes;
8. Then drain the water into the pan, using a lid with holes for this;
9. Pour sugar into the pan, at the rate of 300 g per jar. Boil;
10. Pour the resulting syrup into a jar so that when closing metal lid part of the syrup has drained. So we will be sure that there is no air left in the bank;
11. Close the jar with a seaming machine;
12. Turn the jar upside down and cover with a blanket;
13. Maintain in this position for 1-2 days. Under the blanket, natural sterilization will occur. In addition, if the jar is not tightly closed, we will see in time that it is leaking. Such a jar should be opened, pour the contents along with the fruits into a saucepan, boil for 10 minutes, pour it back into the jar and twist again. Or just have a drink;
14. Then turn the jars over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid must not be lifted. If this happens, then it should be poured.

Cherry compotes are distinguished by the fact that they are quite “not capricious” compared to other fruits. And because of this, they almost never "explode", and their lids do not rise. Maybe that's why they are very fond of harvesting.

How to make cherry compote without sterilization

There are many different recipes cooking fragrant drink. You can even cook several varieties of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove the seeds from the berries, then this will shorten the shelf life of the drink.

Such compote will need to be consumed within a year after preparation, otherwise substances harmful to health will be released in it. Before you close cherry compote for the winter without sterilization, you need to prepare such products for a pair of three-liter jars.

Ingredients:

• Water - 5.5 l.;
• Granulated sugar- 600;
• Cherries - 600 g.

Cooking method:

1. Wash the berries thoroughly, let them drain in a colander. Cut off the ponytails;
2. To give cherries more juice, pierce each of them with a toothpick;
3. Prepare and sterilize containers and lids in advance. Spread cherries over them. Sprinkle the berries with sugar;
4. Put water on fire and wait until it boils. Pour boiling water jars so that the cherries with sugar are completely covered. Cover loosely with lids to saturate the syrup with juice;
5. After 10 minutes, boil the water that remains in the pan again. Pour it so that the jars are as full as possible. Spin immediately;
6. Place the jars upside down, wrap in a warm blanket. Return them to their normal position when cool. Until winter, store cherry compote in the dark. It is not necessary to clean it in the cellar. The shelf life of such a drink is no more than one year.

Fragrant cherry compote for the winter - a recipe for a 3 liter jar

The number of products is indicated on three liter bank. For your volume of berries, calculate for yourself how much fragrant and bright you will get cherry drink.

Ingredients:

• Water - 3 liters;
• Cherry - 350 g;
• Sugar - 1 cup.

Cooking method:

1. 1. Prepare all the required products according to the list. Rinse the berries well. Release, if necessary, from twigs, it is not necessary to remove the seeds from the berry;
   2. Rinse the 3 liter jar thoroughly. Sterilize in the usual way for you;

Dishes for compote can be sterilized in one of the following ways: scald inside the jar with boiling water, place over steam, use microwave oven or double boiler

1. 1. Measure the required amount of berries. Pour into a heat-treated jar. Send sugar after her;
   2. Pour boiling water, immediately roll up under a metal lid;

Lids should be sterilized. This will help avoid souring.

1. Put the rolled cans upside down;
2. Close everything with a thick thick towel. This step must be completed so that the compote is gradually cooled, but at the same time quickly saturated with the aroma and juice of the berry;
3. Cherry compote from the site is ready. In a day, it will acquire the usual color of bright red. Good luck with your compote.

Assorted cherries with apples - recipe without sterilization

Cherry compote for the winter is harvested by many housewives. It has a rich color and sour sweet taste. And if cherries are supplemented with apples, the compote becomes even more fragrant, with a pleasant apple aftertaste. A compote of apples and cherries is being prepared for the winter without sterilization, using the double filling method.

With such heat treatment, fruits and berries retain their natural taste And maximum amount vitamins. Plus, you don't have to worry about security. homemade- conservation is excellent throughout the year.

For conservation, apples of any variety are suitable, especially White filling and an apple-pear. As for cherries, it is best to take ripe berry late varieties type Hungarian or Vladimir. She has a dark, almost black color, due to which the compote will turn out beautiful, very rich color. The most convenient container for seaming is 3-liter cans, so the ingredients are indicated based on just such a volume.

Ingredients:

• Water - 2.7 liters;
• Cherry - 1 glass;
• Sugar - 1 cup;
• Apples 2-3 pcs.

Cooking method:

1. First, rinse under running water apples, cut the core and cut into 6-8 pieces. We also wash the cherries, remove the tails and leaves, if any. We leave the berries whole, with seeds;
2. We sterilize the jars, and then fill them with cherries and apples - the fruit part should be about 1/3 or 1/4 of the jar;
3. Bring pure spring or filtered water to a boil. Pour boiling water over the contents of the jars. Attention! To prevent the container from cracking hot water, put a knife blade under the bottom of the cans. Pour water under the very neck. In this case, the liquid may escape different amount from 2.5 to 2.9 liters, depending on how much fruit was included in the jar. We cover the jars with lids and leave to evaporate for 20 minutes (you can cover with a blanket);
4. Then we drain the water from the cans into the pan (it can turn dark, even black) and bring it to a boil again. In the meantime, we pour sugar into jars of fruit at the rate of 1 cup for each 3-liter jar;
5. Pour the boiled water back into the jars. We roll them up with sterilized lids and turn them upside down;
6. Ready compote cover with a warm blanket and leave upside down until completely cooled. After a day, we remove the jars for storage in the cellar or in another cool place.

Compote of cherries with apples - the second recipe

If the year turned out to be fruitful for cherries, then try to preserve compote from cherries and apples for the winter. Such a drink is great alternative juices and fruit drinks bought in the store, because you know what it is made from. It is difficult to specify the amount of sugar exactly, because cherries and apples can be different in sweetness, if they are slightly sour, then a little more sugar will be needed.

Before starting the preservation process, you need to make sure that the fruits and berries are in excellent condition, otherwise the rot will ruin everything. Cherry fruits can be used frozen if the season is fresh berries already passed. So, for cooking, you should stock up on products in such quantities.

Ingredients (for 2 cans of 1 liter and 1.25 liter):

• Water - 2 liters;
• Cherry - 500 g;
• Sugar - 4 tablespoons;
• Citric acid - 2 pinches;
• Apples - 500 g.

Cooking method:

1. Prepare cherries and apples for cooking compote. Wash the cherries thoroughly, sort them out, removing spoiled berries, ponytails, twigs and other debris. special requirements there is no cherry variety. Wash the apples well too;
2. Cut the apples into 4 parts, remove the seed box and cut the pieces into small slices. By the way, any will do variety of apples, you can use the fruits of both the new and last year's harvest;
3. Washed cherries with pits and pieces of apples send to the pan. You can also cook compote in a slow cooker;
4. Pour granulated sugar into the pan, calculate the amount based on the sweetness and ripeness of the ingredients, as well as personal preferences - not everyone likes sweet compote syrup. Also add a couple of pinches citric acid or a couple of tablespoons lemon juice;
5. Fill the saucepan with cherries and apples to the top with water, put on fire and wait for it to boil. After that, cook the compote over low heat until the apples soften;
6. Compote jars must be sterilized, so wash them thoroughly and hold them over steam for 5-7 minutes. Pour the compote of cherries and apples along with the fruits into jars;
7. Holding the hot jars with a towel, tighten the lids tightly or roll up. Turn over and leave the workpieces to cool completely, then put them in a cool, dark place for storage.

Cherry compote with cherry pits for the winter

Most of the population of our country makes preparations for the winter. These are my favorite pickles vegetable salads and a special place among them is occupied by compotes. For example, a fragrant and tasty compote is obtained from cherries. We will tell you how to make it right and spin it further.

Homemade cherry compote is useful. It contains no dyes and preservatives. In addition, there are B vitamins, carotenoids, pectin, amino acids. Vitamin C in progress heat treatment is destroyed.

Cherry compote is useful to drink with anemia, it is a means of preventing cardiovascular diseases. In addition, compote is useful for diseases of the upper respiratory tract and liver diseases. Do not lean on cherry compote for those who follow their appearance. A glass of drink can contain from 60 to 100 kcal. Drink cherry compote for health, but know when to stop.

How much sugar per liter of cherry compote

Cherry compote is prepared by pouring berries in a jar with syrup. In almost all recipes, the proportions are similar. For a liter of water, 400 g of sugar will be required. You can put in a little less. But you can’t do without sugar, because it is a preservative.

Cherry compote proportions

In the preparation of compotes, you need to know the proportions or focus on your taste. For example, you can spin the concentrate, which will later be diluted with water before use. To spin such a compote, we fill the jar with cherries up to the shoulders and then fill it with hot syrup and close it. Such a compote will be saturated and it is better to dilute it. If you pour half a jar of berries and twist the filling with liquid, we get compote ready for use (no need to dilute).

Cherry compote for 3 liters, recipe

It is most convenient to twist the compote in three liter jars. This is the optimal volume. To prepare compote in such a container, you need to take:

• 350 g cherries;
• 200 g of sugar;
• 3 liters of water.

My cherries, the bones do not need to be removed. We measure on the scales right amount. Now you need to prepare the jar. To do this, we sterilize it. This can be done in several ways:

1. pour boiling water into a jar and let stand;
2. hold over the steam;
3. in the oven.

Each hostess has her own proven method. When the container is processed, pour cherries and sugar into it.

Boil water and pour the contents of the jar with boiling water. Now it remains to close the bank. We also sterilize the lids. To do this, put them in a bowl and pour boiling water. Compote is ready. And this is how it will look the next day after spinning.

Cherry compote how much sugar per 3 liters

The amount of sugar per three-liter jar depends on your taste. Do you like to drink compote immediately after opening the jar or dilute it with water. In the first case, it will be enough to put 1 - 1.5 cups of sugar, which is about 200 - 300 g.

If you breed compote, then put 2.5 - 3 cups, this is 450 - 600 g of sugar. Now knowing how much sugar to put, you can cook compote to your liking.

How to roll cherry compote for the winter

It is not difficult to roll up compote accurately enough to perform all the actions. So, the work takes place according to the following algorithm:

1. my cherry;
2. sterilize jars and lids;
3. we lay out clean cherries in jars, the container should be 1/3 full;
4. fill all the jars with boiling water and let stand;
5. we drain the water from the cans into the pan, pour the required amount of sugar there and put it on fire;
6. when the syrup boils, pour it into jars;
7. cover the jar with a lid and close it with a seaming machine;
8. spread a towel or other cloth on the floor;
9. put the jars upside down on the floor (the jars should be on the lids);
10. We wait for it to cool completely and put it in the cellar.

That's all, the compote is twisted.

Cherry compote without sterilization

It is strange, but compote without sterilization is real. There are several recipes, here are a couple of them.
Recipe one. For cooking, you need to take:

• 500 g cherries;
• 300 g of sugar;
• 2.5 liters of water.

My fruits and fall asleep in jars by a third. Boil water and pour into jars.

The water should cover the cherry. We are waiting for ten minutes, during which time the jar with the contents will warm up.

Next, drain the water from the jar back into any dishes and boil. While the water is boiling, pour the sugar into the jar. Pour boiling water into the jar again to cover the cherry and leave for 15 minutes. During this time, the sugar will dissolve. While the jar is standing, boil more water. After boiling, add liquid to the jar. Cover with a lid and roll up. Now turn the lid down and wrap it with a blanket. So the banks will stand until they cool, after which they are turned over and placed in the basement.

Recipe two. We will need the same amount of ingredients as in previous recipe. The calculation is given for a 3 liter jar. My cherries and sort. Pour water into a saucepan and boil. Now add sugar and boil again. Now we fall asleep cherries and cook after it boils for another 10 minutes. Next, pour the compote into a clean jar and roll it up. Now we put the jars on the lids and wrap them with a blanket. In this form, we wait for them to cool down.
According to these recipes, you can spin the compote without sterilization.

How to cook compote from fresh cherries

They make jam from cherries, make fruit drinks. In addition, you can cook fragrant compote and quench your thirst with it.

To prepare it you will need:

• cherry 500 g;
• sugar 200 g;
• water 3 l.

Wash the cherries thoroughly, but it is better to add water, add salt and leave for a while. If wormy berries are caught, the worms will leave them and will float on the surface of the water. After that, the cherries are washed again, poured into a saucepan and poured with water. Put on fire and add sugar. We are waiting for it to begin to boil, reduce the flame and let it boil for about five minutes. After that, cool the compote and pour from the pan into a bottle or decanter. It is better to drink such compote chilled.

How much to cook cherry compote

Cherry compote cooks quickly. After boiling, it is enough for him to cook for another 5 - 10 minutes. During this time, the fruits will give juice and taste. Vitamin C will of course be destroyed, but trace elements such as iron and magnesium will remain. B vitamins are also preserved. So, even after heat treatment, the drink retains a lot of benefits.

Cherry compote video

For a complete understanding of the process of cooking compote and its preparation for the winter, we bring to your attention the following video.

Cherry compote without sugar

Cherry compote can be made without sugar, such a diet option. 100 g of such a drink contains only 26.9 kcal. To prepare it you will need:

• cherry 300 - 500 g;
• water 3 l;
• stevia ( vegetable substitute sugar) - 1 tsp;
• erythritol (sweetener) - 2 tbsp.

Cherry fruits are poured with water and put on the stove to boil. Add stevia and erythritol. After the water boils, leave for a few more minutes and turn off. We cover the saucepan with a lid. After cooling, the compote is ready for use. If it turns out concentrated, dilute it with water.

Apple cherry compote

For a change, you can make cherry - apple compote.

We will need the following ingredients:

• 2.5 kg of apples;
• 1.3 kg of cherries;
• 450 g sugar.

To do this, my cherry and select strong apples without damage. Cut the apples into slices, remove the core. IN clean jars add cherries and chopped apples.

Cooking syrup. To do this, pour 800 ml of water into the pan and pour 350 g of sugar. Bring to a boil, reduce heat slightly and let simmer for another 15 minutes. After the finished syrup is poured into jars.

Next, jars with compote must be sterilized. To do this, take a wide container, you need to lay a cloth or towel on the bottom. pour water into it and put it on the stove. Sterilization jars are placed in this container. And we must remember that half-liter jars process 10 minutes, and liter 15 minutes. Then close the jars and let them cool with the lids down.

Cherry apricot compote

Another delicious gastronomic combination is cherry with apricot. They perfectly complement each other giving a unique sweet and sour taste to the drink.

To cook 5 liters of such a compote, you need to take:

• 1.6 kg of cherries and apricots;
• 450 g sugar.

Wash fruits well. We cook the syrup in advance. Arrange apricots and cherries in jars and then fill with syrup. We cover the jars with sterilized lids.

At this time, a pot of water should be heated on the stove. We immerse the jars with the future compote in a container with water, and the temperature of the liquid should be 60 - 65 degrees. The water will gradually warm up. Thus, the banks will spend 15 - 20 minutes. After that, we roll up the lids with a typewriter and put the jars upside down until they cool. Thus, you will get ten half-liter jars of delicious compote.

Cherry compote with mint

For lovers culinary experiments you can offer cherry compote with mint. It can be boiled and drunk chilled or prepared for the winter. We will now describe both methods.

Compote with mint option one. For him you will need:

• 200 g cherries;
• 100 g of sugar;
• a couple of sprigs of mint;
• a quarter teaspoon of nutmeg;
• cherry pits.

We wrap the bones from the cherry in gauze, place in a saucepan and pour boiling water over it. We insist 30 minutes. We take out the bones and heat the resulting infusion. Then put all the remaining ingredients in it. Bring to a boil, turn off the stove and leave to infuse under the lid for an hour. After cooling and drinking. You can add a little honey to taste.

Compote with mint for the winter. The ingredients are (per 1 liter jar):

• cherry 250 g;
• mint 4 leaves;
• cane sugar 250 g;
• peel of a lemon.

Cherries are washed, sorted and distributed among banks. Wash the mint well, shake off the water from it and put it on the cherry. Pour boiling water into jars, close the neck with scalded lids and leave for 15 minutes.

Drain the water from the jars into a saucepan and boil it. While the water is boiling, put the sugar in the jars. Pour the boiled liquid into jars. Screw on the lids tightly. After that, turn the jars up and down several times. This is necessary to dissolve the sugar.

Now we put them on the lids and wait for the drink to cool down. After that, you can transfer the banks to the storage location.

This publication tells how to cook cherry compote and stock it up for the winter. Recipes are provided with necessary products and their number. Using the information provided, you can prepare compote now and stock it up for future use. Successful work.