Pitted cherry compote for the winter. Cherry compote for the winter - a delightful vitamin elixir

Ingredients

To prepare compote from cherries with pits for the winter without sterilization (for 2 three-liter jars), you will need:
water - 5 liters;
sugar - 3 cups;
citric acid - 1 tsp (0.5 tsp per jar);
cherries with a stone - 400-500 g (per jar).

Cooking steps

Rinse the cherries running water, clean the berries from debris, remove the damaged ones. Be sure to remove the green branches from the berries.

Put the berries in a colander, let the water drain.

Prepare jars for seaming, for this, wash them and sterilize them in a way convenient for you. I use a special circle, you can put it on a pot or ladle. We draw water into the pan, put a circle on top, as soon as the water boils, put the jar (the jar should not touch the boiling water) and sterilize it over steam over low heat for 3-5 minutes.

Separately, put the caps for seaming into boiling water, check that they have an elastic band. Boil 2-3 minutes. Cover the sterilized jar with a boiled lid.

IN large saucepan pour about 5 liters of water (for 2 three-liter jars), as soon as the water boils, add sugar. Mix well and boil the syrup until the sugar has melted. After re-boiling, you can pour prepared jars with pitted cherries with syrup. But first, add 1/2 teaspoon of citric acid to each jar to preserve bright color, besides, the taste of cherries is neutral, so a slight sourness will not hurt such a compote.

Put the jar on a towel and pour hot syrup to the very top, cover the jar with a lid and roll up.

Turn over the finished cherry compote with stones, immediately wrap it in a warm blanket or blanket and leave it to cool completely (for a day), then put it in the cellar. In winter, you can enjoy a very tasty cherry compote.

Tasty and pleasant moments!

Winter ... Outside the window, a blizzard is fierce, and in the kitchen - real summer! On the table is a jar of cherry compote. You open it, and from there - the aroma of this summer berry, instantly spreading throughout the apartment. Unparalleled taste. Lovely soft shade. Variety of flavors. All this is about her - about one of the earliest berries that open the pores of fruits, containing carotene, nicotinic acid, vitamin C and a sea of ​​\u200b\u200bother benefits, including, by the way, iodine. This fruit, which is included even in the cohort of aphrodisiacs, adorns any meal. As soon as the cherry season begins, the hostesses take on the preparations of this stone fruit, whose flesh is dense, elastic and does not soften even after cooking. It is easy to guess that for this reason, cherry compote recipes for the winter are in demand - with and without seeds, with citric acid and with strawberries, which gives the drink a brighter taste accents. All this, plus recipes without sterilization - this is already a tradition in homes where they think about how tasty and healthy each winter meal will be seasoned. Any simple recipe with a photo of this refined drink will delight those who care about the health of their family.
There are some nuances of this process that everyone needs to know. For example, how many cherries to put in a jar? Here everything is determined by the taste, that is, how you will drink this goodies - either immediately, without diluting, or adding water or soda to a concentrated drink. With bone or without? You choose. The situation is the same with sugar, and with the method of harvesting - whether to sterilize or pasteurize. Since there are a lot of recipes for harvesting cherry compote, you need to stop at a more suitable one. So, it is much easier to pour boiling water over the berries in prepared jars, boil the syrup from the water drained after a few minutes of standing, pour them over the cherries and roll them up. But with pasteurization and sterilization it is somewhat more difficult, but more reliable in terms of safety. But what can you do for your loved ones! And so let's get to work.

Pitted cherry compote: a simple recipe # 1 with a photo

Compote for the winter from this white berry, pink or red - canned and pitted. True, most hostesses, knowing that the drink will be brighter and retain all the best, are more willing to take whole fruits. What are the secrets simple recipe cherry compote and with bones for winter? Let's get acquainted!

• sugar - 1 kilogram 200 grams

Step-by-step instructions for preparing a drink with seeds

1. Everyone has their own way of sterilizing jars, so let's prepare them for preservation - you can wash them with soda, sterilize them with a steam or in the oven, and so on.
2. Cherry berries need to be prepared - sorted out, discarding rotten specimens, etc. Wash well and let dry.
3. We remove the stalks and fill the bottles or jar with cherries. Pour into each 200 gr. Sahara. Attention: since our heroine - sweet cherry - is famous for its sweet taste, preparing it in the form of compote, it is important not to overdo it with sugar, otherwise the compote will be spoiled. True, a few drops of lemon can fix the situation.
4. Then it is important to quickly pour all the contents with boiling water and roll up with sterilized lids.
5. While everything is hot, you need to immediately send the bottles to the floor - to cool. It would be nice to cover everything with something warm. This is how this magnificent compote of pitted cherries will look like in winter.

Pitted cherry compote: a simple recipe # 2 with a photo

Ingredients for a drink with stones

• cherries - 2 kilograms
• sugar - 400-500 grams

Step-by-step instructions for preparing a drink with seeds for the winter

1. Having selected the cherries, cutting off the stalks and, without taking out the seeds, rinse the berries.
2. Put them in a colander and let dry.
3. Let's prepare the container for conservation (after washing the jars, sterilize and let dry).
4. Pouring a berry into a jar, pour into it boiling water.
5. Covering the neck with a lid, let stand for a quarter of an hour.
6. Replacing this cover with a plastic one (with holes), drain the water and boil.
7. Gradually adding sugar (to taste), dissolve all the crystals.
8. Bring the syrup to a boil, pour over the cherries and twist with a key.
9. Turning the container upside down and covering it with a blanket, let it stand for two days.
10. We will send the preservation to a cold place.

How beautiful this magnificent cherry compote will look - a recipe with a photo of which you will certainly like!

Pitted sugar-free cherry compote: recipe with spices

This wonderful compote needs cold, because it does not contain a key preservative - sugar. But it does not matter - when you pour a glass in winter, do not forget to add a little honey to the cup - oh, delicious, oh, and healthy!

Sugar Free Drink Ingredients

• cherries - how much will go
• cloves - 2-3 buds
• allspice - 1-2 peas
• vanilla - to taste

Step-by-step instructions for preparing a drink from sweet cherries without sugar

1. As usual, we will prepare both dishes and raw materials.
2. Then we put the berries in jars, filling them two-thirds. Attention: do not forget to constantly shake the jars slightly, tamping the contents.
3. We put all the cooked spices in boiling water.
4. Pour the berries in jars with this boiling water with spices.
5. It remains to sterilize the dishes (half a liter - for 10 minutes, a liter - 15, and do not spare half an hour for a three-liter).
6. Having closed the key, we will send the banks to the cellar.

Delicious cherry compote with citric acid: a recipe for the winter

A cherry drink prepared in similar ways can be seasoned with, say, citric acid - a few crystals, and the taste, thanks to the recipe for cherry compote with citric acid for the winter, turns out to be sweet and sour. And if you throw a couple of leaves, for example, mint, into the water while boiling, the aroma of the drink will be special!

Ingredients for the recipe for harvesting cherry compote with citric acid

• Cherry - 3 kilograms
• Strawberries - 600 grams
• Sugar - 4 cups
• Citric acid - 3-4 tablespoons
• Mint - 15 leaves

Step-by-step recipe for cherry compote with citric acid for winter

1. We wash under the tap and mint, and all other participants in this action.
2. We clear them of excess.
3. We sterilize dishes and lids in parallel. Attention: from such a quantity of raw materials, either 6 liters, or 2 three-liters, or one can of 3 liters will come out (they must be filled halfway, or even a little more).
4. We put a couple of leaves in a jar and fill them with boiling water.
5. After a quarter of an hour, we will remove the leaves, and put sugar (a glass or a liter of water), citric acid (3 tsp) into the water. Attention: it is necessary to add acid in small doses, taste test!
6. Spoon everything with a spoon, boil.
7. Immediately send the sweet and sour mixture to jars with berries.
8. Quickly screw on the lids.
9. Cover with something warm, leave the jars turned upside down to cool.
10. We keep it cool.

How to cook seedless cherry compote for the winter - recipe with pasteurization # 1

Do not think that this type of preservation will be more like something in between cherries in own juice and jam. It all depends on the time, on what container you will close this or another cherry compote, the recipe of which you will like, and on other factors.

Recipe 1

Ingredients for pitted harvesting per liter jar:

• pitted cherries - 2-4 cups
• sugar - 100 grams

A step-by-step recipe for harvesting pitted cherries for the winter

1. We will sort out the raw materials, removing all unnecessary.
2. Wash and remove the bones in a convenient way. Attention: it is better not to do this with your hands, since a lot of juice will flow out and the pulp will be broken; There is special devices or, in extreme cases, a regular pin.
3. We put the freed cherries in a sterilized dish.
4. We put a saucepan on the gas for a water bath.
5. We will cover the cherries with sugar, and pour boiling water into a jar.
6. Having covered the jars with lids, put them in water heated to 85 degrees and pasteurize (half-liter jars - 10-12 minutes, liter and three-liter jars - 20).
7. Tighten the lids with a key and send to cool.

How to cook seedless cherry compote for the winter - recipe with pasteurization # 2

We will need:

• Cherries
• Sugar

Step by step recipe:

1. After going through the berries, rinse them under running water and peel them from the stone.
2. We sterilize dishes and lids for preservation in a convenient way.
3. We place the cherries in jars (on three-liter bottle- 300-350 grams).
4. Let them stand after they are poured with boiling water, 10 minutes. Attention: after that, pour a glass of water into the water drained into the pan to boil.
5. Pour 150-200 grams of granulated sugar into the bottle (optional).
6. Bring to a boil, boil delicious compote three minutes from cherries.
7. After the berries are filled with boiling syrup, the bottles must be rolled up with lids.
8. We cool the cherry compote in the usual way, but it is preferable to put the jars upside down covered with something warm.

Hurry up if you've had time to enjoy these juicy fruits. After all, the pleasure can be continued in the winter - in the form of compotes that will be waiting for you in the pantry or on the mezzanine from the summer. You will soon realize that a blank in the form of pitted cherries compote and sterilization will always be relevant.

A simple recipe for cherry and strawberry compote for the winter without cooking

By the way, it is not absolutely necessary to cook only mono compotes. Why not add something like that that will make more more original taste drink? Let's say, assorted - compote of cherries and strawberries for the winter. Delicious and healthy - not the right word!

Necessary products (proportions per 1 liter of water):

• strawberries - 1 kilogram
• sugar - 300 grams
• cherries - 1 kilogram

Step by step recipe:

1. We will free this whole mix from ponytails and so on. (this compote is cooked with and without a bone).
2. We wash them thoroughly. Attention: it is better that the strawberries are small, and then the recipe with a photo of cherry compote will even look nicer - the berries will be one to one.
3. Arrange sterilization of dishes and lids.
4. Put this set of berries into prepared jars (at the bottom).
5. Sleeping them granulated sugar, add boiling water (to fill the container 2/3).
6. In any way, it is necessary to achieve complete dissolution of all sugar crystals.
7. Then add boiling water to the shoulders and roll up the prepared lids.
8. Turn over and wrap in a blanket.

A simple recipe for cherry-strawberry compote for the winter with cooking

We need to prepare:

• cherries - 150 grams
• strawberries - 150 grams
• sugar - 1 incomplete glass

Step by step recipe:

1. We will observe everything that usually precedes conservation - we will prepare both berries and dishes.
2. Let's boil 3 liters of water and pour granulated sugar into the pan (it is important to completely dissolve it).
3. Boil cherries for 7 minutes.
4. After we put the strawberries to it, cook for 5 minutes.
5. It remains to pour it all into jars and roll up.
6. Let them cool, covered with something warm and put upside down - this is the key to good sterilization.

A simple recipe for cherries and apricots for the winter

Ingredients for a 3 liter jar:

• sweet cherry - 500 grams
• apricot - 500 grams
• syrup - 2 liters

Step by step recipe:

1. The syrup is brewed according to how sour the apricot will be. Attention: the more acidic it is, the more granulated sugar will be required.
2. It would be nice to fold the cherry with apricot in layers - it will look more beautiful in a jar.
3. The contents filled with boiling syrup need to be pasteurized under the lids (spend half an hour on this, starting at 80 ° C).
4. Having rolled up the jars, send them to cool, and only then - on the shelves.

This taste - a specific, sour-sweet taste of cherry compote with strawberries or apricots will touch you on these cold winter days, reminding you of the upcoming summer. By the way, just like that, you can put apples, plums, and other berries in cherry compote (preferably with sourness!). Use the season and all the possibilities of these marvelous berries, and make preparations for the winter!

Cherry compote for the winter: video recipe

The color of the cherry, of course, determines the taste of the future harvest. The author of the video we offer brews a drink from a white berry. Your attention is given not only the recipe itself, but also tips for collecting cherries and so on. Up to how to get rid of the worms, which are enough in the lodges collected after the rain.

A delicious cherry compote that you open in the winter will certainly bring a lot of benefits - in terms of quenching thirst, saturating with usefulness, and aesthetics. But most of all, he will remind you every time that summer is coming. So, it will be necessary to make the most of every day, as soon as it appears on the trees or on the shelves of the markets delicious berry. Whatever variety or color of cherries you choose, the recipe for making a drink, you will be happy with everything - and pitted and pitted cherry compote, compote with strawberries or other berries and fruits, with citric acid, with or without sterilization. By memorizing or writing down this or that simple recipe with a photo, you will prepare spins for the next season, which will be a good help in every way!

Sweet cherry, in botany it is also called bird cherry, is one of the most ancient types of cherries grown in culture. Its fruits are real drupes. The stone in them is surrounded by a fleshy edible pericarp of light, almost white, red or very dark red color. The calorie content of compote from sweet cherries is on average 65-67 kcal / 100 g.

The easiest and fastest recipe for cherry compote with pits without sterilization - photo recipe

Fragrant cherries rolled up with compote for the winter are one of my favorites. winter preparations in our family. I prepare a cherry drink quickly and easily, without bothering with its sterilization.

How to close a compote of pitted cherries

For home preservation Cherries are better to choose varieties with a well-separated bone. In this case, the losses will be minimal. Hardware stores have special pit separators for cherries and sweet cherries. If such a device is not at hand, you can use a female hairpin. For a delicious cherry drink for one liter jar required:

• sweet cherry fruits 450-500 g;
• sugar 160 g;
• water about 0.6-0.7 liters.

Cooking:

1. Sort the fruits, remove spoiled, overripe, unripe, wrinkled.
2. Remove long petioles and wash cherries.
3. When all the water has drained, remove the stone from each fruit in any way possible.
4. Transfer prepared raw materials to glassware, pour sugar on top and pour boiling water, cover with a lid.
5. After 8-10 minutes, pour the liquid into a saucepan and heat to a boil.
6. Boil the syrup for about 3 minutes.
7. Pour them with cherries, tighten the jar with a lid, turn over, cover with a blanket and leave to cool completely. Then return the container to its normal position.

Delicious compote for the winter of cherries and cherries

Such a compote from two related crops can be prepared in two cases. If you freeze early cherries in advance and keep them in this form until the cherry season, or pick up late varieties of this culture, which ripen together with cherries.

For a liter jar you need:

• cherries 200 g;
• cherries 200 g;
• sugar 180-200 g;
• about 0.6 l of water or how much will go in.

What to do:

1. Sort the berries of two types, remove the stalks.
2. rinse warm water and let all the liquid drain.
3. Pour the fruits into the prepared container and pour them with boiling water.
4. Cover the mouth with a lid and leave everything for 10 minutes.
5. Drain the liquid into a saucepan, add sugar and heat everything to a boil.
6. Boil for about 3 minutes until all sugar is dissolved.
7. Pour the fruits in the jar with syrup, use a machine to roll the lid on, turn the container over, wrap it with a blanket.
8. As soon as the compote has completely cooled down, return the container to the correct position.

From cherries and strawberries

For this compote, it is desirable to use sweet cherries with pits removed. So it will be more convenient to eat it with a fragrant drink.

For the preparation (volume 3 l) you will need:

• strawberries 300 g;
• cherries 400 g;
• sugar 300 g;
• about 1.8 liters of water or how much will take.

How to preserve:

1. Sort the cherry fruits, remove the stalks and wash.
2. When dry, take out the bones.
3. Sort the strawberries, remove the sepals and rinse well. If the berries are heavily soiled, then you can soak them in water for 10-12 minutes, and then rinse well under the tap.
4. Transfer the cherries and strawberries to a three-liter jar. Pour boiling water up to the top.
5. Cover with a lid and let stand for a quarter of an hour.
6. Drain the liquid from the jar into a suitable saucepan so that the berries remain inside.
7. Add sugar and boil for about 4-5 minutes.
8. Pour the syrup into a glass container, seal it with a lid, turn it over, wrap it in a blanket and keep it for 10-12 hours until it cools completely.

From cherries and apricots or peaches

Taking into account the fact that the ripening time of all these crops is significantly different, late cherries and the earliest apricots or peaches will have to be used for compote.

For cooking you will need:

• cherries, dark, 400 g;
• apricot or peaches 400 g;
• sugar 300 g;
• water 1.7-1.8 liters.

Action algorithm:

1. Sort the cherries and apricots, remove the tails, wash well. If peaches are used, then after washing they need to be cut into 2-4 parts, remove the stone.
2. Transfer the prepared raw materials to a jar and pour boiling water into it to the top.
3. Cover container metal lid and stand everything for a quarter of an hour.
4. Drain the liquid into a saucepan, add sugar, bring the syrup to a boil. After 3-4 minutes, when the sugar dissolves, pour it into a jar, screw it with a lid.
5. Immediately turn the container upside down and put it upside down, wrapped in a blanket. When the compote has cooled, return the jar to its normal position.

The subtleties of harvesting compote from red or black cherries

Cherry fruits with a red or dark red, almost black color are usually attributed to a varietal group called gins. Representatives of this group are distinguished by more juicy and most often tender pulp.

When preserving, especially pitted, you need to remember that the berries secrete a lot of juice. If together with dark berry preserve light ones, they also acquire a dark color.

This property of dark cherries can be used to obtain homemade preparations with a beautiful rich color.

In addition, taking into account the more tender pulp, dark cherries for compote for the winter are taken ripe, but not overripe and not wrinkled. Thanks to great content phenolic compounds, anthocyanins, the taste of compote from red varieties is more saturated. Such a drink is especially useful for people with hypertension, problem joints.

Features of cooking compote for the winter from yellow or white cherries

Berries of white or light yellow color most often have a denser and slightly crunchy pulp, it contains more dietary fiber. When preserved, light cherries retain their shape better. However, given that the taste of such fruits is not as rich as that of dark ones, it is advisable to lay them in larger quantities.

In addition, to make white fruit compote sweeter and rich taste a little more sugar is added to it. Just one leaf of mint, lemon balm or vanilla on the tip of a knife will make the taste finished product brighter.

White cherry compote is indicated for problems with the absorption of iodine, skin diseases with a tendency to form blood clots.

Tips for preparing homemade compotes for the winter:

1. Jars and lids that are used for home preservation should not only be washed, but also sterilized. For washing and degreasing glass, it is desirable to use baking soda. It removes impurities well. different type, odorless and completely safe. Sterilize jars should be over steam. Before laying raw materials, the container must be dry.
2. Canning lids can simply be boiled for 5-6 minutes.
3. To make it more convenient to drain the liquid from a jar of berries, it can be closed plastic lid with holes.
4. Compote of cherries and sweet cherries requires more sugar, as cherries have a sour and slightly tart taste.
5. In order to detect swollen and cloudy jars in time, they should be kept in sight for 15 days. Only after that you can send the blanks to the storage room. The temperature in it should not fall below + 1 degree.

Glossy skin, juicy fleshy flesh and recognizable sweet taste,.. That's all she is! Cherry beauty. In addition to being delicious on its own, ripe sweet cherries can also be used to cook excellent blanks for the winter. Cherry compote will delight and surprise you with a special taste on winter days. Unique taste it will have due to the fact that we will not take out the bones, and in fact they will give the compote a thin flavor nuance, inherent in most stone fruit, - almond. However, it is the presence of seeds that will oblige the use of compote until the start of the next season. Hydrocyanic acid, which subsequently long-term storage changes shape, can cause poisoning. There is a special pleasant moment that is inherent in cherry compote for the winter - it has very tasty "berries". Compote cherries are large, juicy, sweet - delicious. The recipe is simple, without sterilization, try to seize the June chance to cook such a wonderful preparation in a businesslike way.

To prepare compote for a three-liter jar, you will need:

• about 450-500 g of ripe cherries
• 250 g granulated sugar
• water - how much it "takes" (about 2.5 liters)

How to close cherry compote for the winter

Sweet cherries must be carefully sorted out, “defective” fruits must be removed - rotten and spoiled cherries. Along the way, you can remove all the stalks. Next comes an optional but desirable step, especially when the cherry inspires suspicion that it contains worms. Pour the cherries with medium salted water and leave for a while, the salt will drive away unwanted "guests".

Rinse prepared cherries. Place it on the bottom of a clean, brushed with soda three-liter jar. Cherries should eventually occupy about a third of the total volume of the jar.

Now boil about two liters clean water and gradually, in several stages, so that the jar does not burst, pour boiling water over the cherries. Pour almost the entire jar to the top, leaving only a little space, which will be taken up by sugar in the future.

Let the cherries warm up a little. Now you can drain the water from the cherries into a large saucepan. Put sugar in the water, stir and bring the syrup to a boil. Sugar should be completely dissolved. While the syrup boils, prepare the lid and seaming key.

Very carefully, observing safety precautions, pour the heated cherries in a jar with boiling syrup. Seal the jar immediately with a sterile lid. Check if the jar is closed properly by turning it upside down. Wrap a jar of hot compote in a warm blanket or scarf, scarf. Let it stay like this until it cools down.

Such compote from cherries for the winter can be stored without any fear in an apartment.

The basis for can serve not only cherries, but also cherries. Sweet summer berry in no way inferior to its relative in aroma and palatability, and therefore such a drink can become excellent workpiece in memory of summer. In the recipes below, we will share all the intricacies of cooking cherry compote and preserving it.

Red cherry compote for the winter

There are several ways to extract from the berries the full maximum of those flavor and aroma combinations that are inherent in them by nature: cherries can be boiled together with water, but in this case, due to negligence or inexperience, the fruits can be boiled, and therefore it is much easier to use the following technique.

Ingredients:

• sweet cherry - 160 g;
• granulated sugar - 85 g.

Cooking

Free the berries from the stalks, rinse and pour into clean jar. Top the cherries with three liters of boiling water, cover with a mesh plastic lid and leave for 20 minutes. After the time has elapsed, pour the water into a saucepan and mix with granulated sugar. The recipe gives the proportions for making a non-sweet compote, and therefore, if necessary, you can add a portion of sweetener to taste. When the syrup boils, quickly pour it over the cherries again and roll up with sterile lids.

Compote of cherries and cherries for the winter

Topping cherries and cherries together is a brilliant idea for those who are trying to incorporate the leftovers of a generous berry harvest into their dishes. Compote from this pair will turn out to be very bright and fragrant - a real summer drink.

Ingredients:

• sweet cherry - 130 g;
• cherry - 130 g;
• granulated sugar - to taste.

Cooking

Pour three liters of water into the pan and add granulated sugar or any other sweetener based on your taste preferences. Place the thoroughly washed jars in a saucepan filled with water and begin to gradually heat until the liquid boils. Then turn down the heat, add the berries, fill them with syrup and cover the jars with lids. After 10 minutes carefully roll up the containers.

Cherry compote with mint for the winter

Addendum fragrant herbs and spices - far from a new technique in compote recipes. In this recipe, mint sprigs will complement the cherry composition.

Ingredients:

• sweet cherry - 4 tbsp.;
• - 2 branches;
• granulated sugar - 200 g.

Cooking

Pour three liters of water into an enameled saucepan and bring to a boil. Pour the berries into boiling water, reduce the heat under the dishes and boil the cherries for about 7 minutes, then add granulated sugar and let the crystals completely dissolve. If desired, cherry compote for the winter can be prepared without sugar at all.

Put the jars on sterilization at the same time as you start cooking the compote. Pour the still boiling drink into hot jars, put mint sprigs and immediately roll up the drink with sterile lids.

Seedless berries readily absorb sugar syrup and other additives from it, and therefore are suitable for further independent use or addition to desserts.

Ingredients:

Cooking

Before you close the cherry compote for the winter, free the berries from the seeds. Put a liter jar on water bath, pour berries into it and cover them with granulated sugar. For flavor, we decided to add a sliced ​​vanilla pod to the sweet cherry, but it can be replaced with vanilla or other spices, such as a cinnamon stick or a couple of clove buds, for example. Pour the contents of the jar with boiling water and leave everything to be sterilized, covered with lids, for about 20-25 minutes. Then the jars should be immediately rolled up, put upside down and left to cool, after being wrapped in a warm blanket.