Cherry in own juice: a selection of simple and delicious recipes. Harvesting cherries for the winter without sugar

Cherry occupies a worthy place in home preservation. Having processed strawberries and cherries, you can prepare several jars of this berry.

It grows in almost every garden, so it is sold at an affordable price.

Canning cherries in their own juice for the winter is a much easier process than making jam or jam.

This blank will help you create many mouth-watering dishes, including cherry dumplings, pies and pies with sweet fillings. It is useful in the preparation of compotes and jelly.

With such a cherry, you can decorate cottage cheese, semolina, or just eat a few fruits just like that. It has not been subjected to prolonged heat treatment, so it retains its shape, smell, and taste. In addition, it contains plenty of vitamins.

Cherries in their own juice for the winter - general principles of preparation

Fresh cherries need to be washed and sorted out. We leave only whole fruits, without wormholes.

It is advisable to hold the berries for half an hour or an hour in cold and salted water, so that later you do not meet an unsympathetic worm in the finished product.

The most time-consuming process in harvesting cherries in their own juice for the winter is the removal of seeds. The easiest way to do this is with a special device. But if it is not there, then a toothpick, pin, hairpin or even a nail file will help. Remove the bones carefully so as not to crush the fruit.

The further process depends on the recipe.

Jars and lids should be prepared in advance. They must be washed with hot water and soda and steamed. Then the container is turned over and dried to dryness.

Jars of cherries need to be sterilized. You can do this:

1). In a gas or electric oven. It turns on only after the banks are already inside. Typical sterilization time is 20 minutes. Most often, the process occurs at a standard temperature of 180 degrees.

2). In a pot of water. The dishes are taken larger so that at least four jars fit in it. Put a cotton towel, a thick napkin or a wooden circle on the bottom of the saucepan. You need to do this for your own safety: the jars will definitely not burst when heated.

The glass container is placed in a saucepan, cold water is poured and the heating is turned on. The liquid should not reach the neck of the jar by two centimeters. It is impossible for water to get into the jar.

After boiling, a half-liter container with cherries is in the water for fifteen or twenty minutes. The sterilization time of a liter container is up to half an hour.

To prepare the preservation, you will need sugar and cherries. In rare cases, starch and water are added.

A large spoon, a container for bones, an enamel saucepan, a ladle, a colander, potholders and towels will come in handy.

When rolling cherries, it is desirable to observe the following proportions: for each kilogram of fruit, a glass of sugar is needed. You can do this: three tablespoons of sugar per liter jar.

Especially ripe and juicy fruits can be preserved without sugar.

Jars of cherries are turned over, wrapped in something warm and large. They should be left in this form until the seaming has cooled completely.

Preservation is stored in a dark and cool place: a cellar or pantry.

Recipe 1. Cherry in its own juice for the winter "Fresh Berry"

Ingredients:

Sugar - three tablespoons. for one liter jar;

Cooking method:

We sort out the cherries, remove the spoiled berries.

Soak it for half an hour in salted water.

We thoroughly wash the fruits under running water.

Transfer to a colander and let the liquid drain.

Pour a spoonful of sugar into a sterilized and dry jar. Then fill it halfway with cherries. Shake lightly so that the fruits lie denser.

Add another tablespoon of sugar.

Fully fill the jar with cherries, shake.

Sprinkle another spoonful of sugar on top. It should be noted that if the cherry is very sour, then you can add more sweet ingredient.

We cover the jars with lids.

We sterilize in hot water for about 15 minutes. We start counting the time from boiling the liquid.

You can carry out this operation in the oven. Banks need to be kept there for 20 minutes at standard temperature.

Roll up the lids tightly. Turn the container with cherries over. Do not forget to wrap the jars well.

Recipe 2. Cherries in their own juice for the winter for desserts

Ingredients:

One kg of ripe pitted cherries;

0.3 kg sugar;

50 ml of water;

Two table l. starch;

Cooking method:

Pour the berries with sugar and put on medium heat.

Boil the cherry for five to seven minutes after boiling the juice.

We remove the vessel from the fire.

Dilute starch in cold water. There should not be a single lump. Add it to hot, but not boiling juice with cherries.

Again we place the dishes with the fruits on the fire and wait for the boil. Turn off immediately.

We lay out the cherries in their own juice for the winter in clean jars, twist, cover and wait until they cool.

Recipe 3. Cherry in its own juice for the winter "Winter Sweetness"

Ingredients:

Sugar - four tablespoons per 0.7 l jar;

Cooking method:

Prepared cherries are placed in a jar with a layer of approximately four centimeters.

We fall asleep a tablespoon with a slide of sugar.

In a bowl where a fresh cherry lay, juice formed. Pour two tablespoons on the surface of the fruit.

We cover the filled glass container with lids and send it to the oven for 30 minutes.

We take out hot jars, covering our hands with an oven mitt or a towel.

We twist, turn over and cover with something warm.

We hide the already cooled cans on a shelf in the pantry or cellar.

Recipe 4. Cherry in its own juice for the winter "Country Recipe"

Ingredients:

Two kilograms of cherries;

Half a kilo of sugar.

Cooking method:

Pour the pitted cherries into a large saucepan. Add sugar and mix gently with a spoon or spatula.

You need to try if the juice that the cherry has let out is sweet enough. If necessary, you can add more sugar.

We put the saucepan on the stove and turn on a small fire. Stirring occasionally, bring to a boil. Boil the cherries for fifteen minutes.

We lay out the finished product in clean jars. Roll up the lid, turn over.

Recipe 5. Cherries in their own juice for the winter without sugar

Ingredients:

Cooking method:

Remove the pits from each cherry.

Using a spoon, fill the prepared jars with fruits. Lightly tamp the berries so that they release juice more actively. Between the top layer of cherries and the edge of the jar, leave a distance of approximately three cm.

We cover each glass container with prepared lids.

We place the jars on a baking sheet and load into the electric oven. We place them on the second level from the bottom.

Set the temperature to 150 degrees. Heating mode: top and bottom.

We follow the jars until the cherry juice boils in them. After this happens, keep the preservation in the oven for about twenty minutes.

We take out the jars of cherries in their own juice, prepared for the winter, and tightly tighten the lids.

We give the glass container to cool to room temperature, and send it to storage until the winter cold.

Recipe 6. Cherry in its own juice for the winter "Sour Berry"

Ingredients:

One kilogram of cherries;

Sugar - one tablespoon for a half liter jar.

Cooking method:

Cooking cherries and containers. Pour fruits into each jar. Shake them to fit tightly.

We put the jars in a saucepan. We put one tablespoon of table sugar. Cover with lids.

Pour cold water into a saucepan. We turn on the fire.

The jars are sterilized ten minutes after the water boils.

We take out the banks and quickly roll them up. We turn over, wrap and after complete cooling we move to a prepared place for storage.

Recipe 7. Cherry in its own juice for the winter in Eastern European style

Ingredients:

Sugar - five tablespoons of Art. per liter jar;

Cooking method:

We load pitted cherries into clean jars.

After half of the glass container is filled, pour in the granulated sugar.

We fill the jars with cherries almost to the top. Leave a distance of one centimeter to the edges of the container.

Pour clean water into each jar. She must fill the container completely.

We cover the jars with clean lids and twist. We turn each one over and make sure that they are closed tightly.

We put the jars in a large saucepan and fill with water up to the neck.

After boiling, we fasten the fire to an average level and note the time in twenty-five minutes.

Turn off the heat, cover the saucepan with jars with a lid. We leave the preservation directly in the water until the morning.

We unload the jars, wipe with a towel and turn over. Once again, check if they are hermetically sealed.

Harvesting cherries in their own juice for the winter - tricks and tips

• When sterilizing in the oven, jars should be placed on a wire rack and a baking sheet placed at the bottom to prevent contamination of the entire inside of the stove. After all, when heated, juice can flow out of a glass container.
• If there are a lot of cans, then the sterilization process is best done in the oven. If their number is limited to three or four, a saucepan of water is more suitable.
• When the bones are removed with a toothpick, one of its sharp tips can be broken off.

In order not to confuse the ratio of sugar and cherries, it is necessary to use jars of the same capacity.

When making preparations from berries for the winter, housewives try to keep them as similar as possible to fresh ones: beautiful, fragrant, juicy, tasty and healthy. Not all conservation methods are capable of making this goal achievable. If you have ever tasted a cherry that has been closed for the winter in its own juice, you will almost certainly agree that it is almost in no way inferior to fresh. It can be eaten alone, used to make desserts, sauces and other dishes. Even a novice cook can cook such a dish if he knows the features of the technology.

Cooking features

Other preparations from this berry can hardly compete with cherries in their own juice, but not all housewives close such a delicacy for the winter. One of the reasons is that inexperienced cooks find it difficult to make such a preparation at home. In fact, the process of making cherries in their own juice is simple, even ordinary jam is cooked much longer and harder. The result will not disappoint you if you take into account a few points.

• To prepare cherries in their own juice, ripe fruits are required. The larger the berry, the better. This is especially important when harvesting cherries with pits: if all the juice from the berries turns into syrup, the pits covered with a thin layer of pulp will be canned.
• Cherries in their own juice look more beautiful if the berries are closed with stones, as they retain their shape better. This preparation is also distinguished by a brighter aroma with almond notes. However, such a dessert can be stored for no more than 8–12 months: after the specified time, cherry pits begin to release hydrocyanic acid.
• Cherries should be washed carefully so as not to damage the berries. The twigs are removed after washing. The less juice the fruits lose when preparing them for conservation, the better.
• Cherry pits are removed last. This can be done quickly with the help of a special machine that knocks out the seeds from berries, and devices, the principle of operation of which is similar. However, it is not recommended to extract the seeds from the berries in such a harsh way when harvesting it in its own juice: the berry, broken from both sides, will strongly settle and lose its beautiful shape. It is better to spend more time and effort removing the bones with a pin or paper clip. This ancient method allows you to keep the pulp of cherries almost intact.
• Cherries in their own juice are most often prepared without boiling the berries, sometimes even without adding sugar. You should not count on the fact that such canned food will stand for a long time if you do not wash the berries properly. Dessert jars should not only be washed with soda, but also sterilized. The metal lids with which the cherry will be closed must also be sterilized. Usually they are boiled for this.

The conditions for storing cherries in their own juice and its shelf life depend on the chosen recipe. The berry, closed without sugar, should be in the refrigerator. If the workpiece is made with the addition of sugar, it can be stored in a cool room. The shelf life of pitted berries is a year, closed with pits - six months.

Cherries in their own juice without sugar

Composition (per 1 liter):

• cherry - 0.8 kg.

Cooking method:

• Sort the cherries, removing damaged and unripe fruits.
• Rinse the berry in the shower.
• Pour water into the pan, pour salt into it at the rate of 1 tablespoon per 1 liter of liquid. Stir.
• Dip the cherry in the salt solution, leave for half an hour. During this time, insect larvae, if they are inside the fruit, will float to the surface.
• Drain the water, rinse the cherries in the shower again. Leave for a while in a colander to drain excess water from the berries.
• Sterilize jars.
• Fill them to the brim with cherries.
• Lay a towel at the bottom of a large saucepan, put the jars in the saucepan.
• Pour water into a saucepan. It should reach the shoulders of the cans.
• Put the pot on a slow fire. Wait for the water in the pot to boil. Wait 10 minutes if you cook cherries in half-liter jars, or 15 minutes if the berry is filled with a liter jar. During this time, the berries will sit down, highlighting the juice.
• Arrange the remaining fruits in jars, continue to sterilize for 10-15 minutes, depending on the size of the jars.
• Carefully, so as not to burn yourself, remove the cans of cherries from the pan. Roll them up. Turn the donami upside down, cover with a blanket. Leave to cool in a steam bath for additional preservation.

After cooling, the jars with cherries should be put in the refrigerator. You can store it no more than 6-8 months. According to the same recipe, you can prepare pitted cherries in your own juice for the winter. Then a liter jar will need about a kilogram of berries. The storage conditions for the dessert will need the same, but it will remain usable longer - up to 12 months.

Cherry in own juice with pits and sugar

Composition (per 1 liter):

• cherry - 1 kg;
• sugar - 60 g.

Cooking method:

• Sort, wash the cherry. Soak it in salted water to get rid of insects, rinse again. Dry, remove branches.
• Sterilize the jars, spread the cherries with stones on them.
• Peel the remaining cherries, chop their pulp with a blender, squeeze the juice out of it. Mix cherry juice with sugar. It is recommended to take 300 g of a sweet product per liter of cherry juice. About 0.6 kg of fruits with seeds should enter a liter jar, you will be able to squeeze about a glass of juice from the rest of the berries, it will take about 60 g of sugar. Its amount must be adjusted taking into account how much juice was squeezed out, since cherries are not equally juicy.
• Put the juice on the stove. Heat it over low heat or a water bath, stirring until the sugar is completely dissolved.
• Pour juice over the cherries in the jar.
• Sterilize it for 20-30 minutes.
• Roll up, turn over and wrap. Leave to cool like this.

Cherries prepared according to this recipe in their own juice can be stored in a cool room (at a temperature not exceeding 16 degrees) for 6 months, no longer. If you do not have time to use the berry before this time, you will have to throw it away, even if it does not look spoiled - the bones will begin to release hydrocyanic acid, which is poisonous.

Pitted cherries in their own juice with sugar

Composition (per 1 liter):

• cherry - 0.8 kg;
• sugar - 0.25 kg.

Cooking method:

• Peel the washed and dried berries, sprinkle with sugar, leave for 8-12 hours in the refrigerator.
• Drain the resulting juice with the sugar dissolved in it. Heat, stirring, until boiling.
• Arrange cherries in sterilized jars, pour over hot juice.
• Sterilize jars of cherries for 10-15 minutes. Seal.
• Leave to cool upside down, wrapped in a blanket.

Cherries in their own juice prepared according to this recipe are well worth it even at room temperature, but it is still not recommended to store them in a warm room.

Cherry in its own juice is prepared for the winter no more difficult than jam. It has a fresh taste and aroma, retains all its beneficial properties. This preparation can be made even without adding sugar, if you have the opportunity to store it in the refrigerator.

How to cook cherries in your own juice? What does she represent? You will find answers to these and other questions in the article. Cherry has always been considered the queen of summer. Cherry in its own juice is a ghostly bridge that connects us in a cold winter with a hot summer. The smell of these berries, spreading throughout the apartment, instantly fills it with warmth, comfort and the promise of well-being.

Essential Ingredient

Cherries in their own juice - the most unpretentious type of blanks that will give pleasure and do not take much time. In addition, everyone can choose any option they like: with or without sugar, with bones or not. Cherry is the main ingredient here. It is necessary to pay close attention to it.

Berries should be fresh, ripe and large. After all, then they will better retain their shape if you choose the pitted option. They are also very juicy, which is very important for this type of blanks.

Before conservation, cherries must be sorted out, unripe, wormy or spoiled fruits, all leaves and twigs removed. You need to wash the cherry carefully, otherwise it will release the juice ahead of time.

About bones

Everyone likes cherries in their own juice. Let's talk about bones. This activity requires a lot of time and patience. But if relatives are also involved in this business, then the work will go more fun and faster. There are many options for bone removal.

Someone uses special devices, someone simply takes out the bones with their hands or uses a pin. It is important that the pulp remains as intact as possible.

Have you decided to preserve cherries with pits? Then you just need to sort it out, wash it and start cooking. Such berries will look more beautiful. But do not forget that they are not intended for long-term storage. The bones contain a substance that, after eight months, begins to transform into hydrocyanic acid - a poison (they can be poisoned). Therefore, blanks of this type must be eaten before this time, turning them, for example, into fragrant compotes.

Nuances

To harvest cherries for the winter in their own juice, you need to take glass jars with a capacity of one liter or half a liter. It is very convenient: they opened it and immediately used it for its intended purpose. Before laying cherries, the container must be washed and sterilized in the usual way for you.

For cherry preservation, use lacquered or aluminum tin cans, and if the cans are screw, then screw-on metal lids. They are less susceptible to oxidation.

The blanks we are considering are perfectly stored at room temperature. But they must be in darkness or twilight, as in a bright room the cherry will change its color. Therefore, save it in cozy pantries. Now choose a recipe and start canning.

Pitted cherries

We present you a recipe for cherries in their own juice with a stone. To create this blank, you need to have:

First, sort the cherries, rinse them thoroughly, then let the water drain. Fill pre-prepared sterile jars with berries to the top and pour boiling water over them. Next, cover them with lids and disinfect: liter jars - 20 minutes, 15 minutes. - half a litre.

Cherry settles during sterilization, so it needs to be reported from time to time. Roll up the jars after sterilization, turn upside down and leave to cool.

Pitted cherries with sugar: method number 1

Check out another recipe for cherries in their own juice with sugar and pits. To create this blank, you need to have:

• cherry (the amount you need);
• sugar.

Sort the cherries, remove spoiled berries. Remove the stones from the third part of the berries, chop the pulp in a meat grinder and squeeze the juice. Pour sugar into it in the following proportion: 300 g of sugar per liter of juice, and boil.

Let the juice boil a little so that the sugar dissolves well. Arrange the remaining cherries in sterilized jars, fill them with hot cherry juice and disinfect: liter jars - 25 min., 20 min. - half-liter at a temperature of 100 ° C. Then roll up the jars, turn upside down, cover with a cloth on top and leave to cool.

Cherries with sugar and pits: recipe number 2

Canned cherries in their own juice with pit and sugar are very tasty. We present you another recipe for which you need to have:

• sugar;
• cherries (quantity optional)

Place the prepared cherries selected for preservation tightly in sterile jars, sprinkling every 2 cm with two tbsp. l. Sahara. In the process, shake the jars periodically so that the berries are evenly distributed. Also, in each jar, pour a couple of tbsp. l. Sahara.

Cover the filled jars with lids and place them in a pot of water. Disinfect at a temperature of 100 ° C: liter jars - 20 min., 15 min. - half a litre. Then carefully remove them from the pan, roll up the lids, turn them upside down, cover with a cloth and leave to cool.

Pitted Cherries with Sugar: Recipe #1

Now let's cook pitted cherries with sugar in our own juice. You need to have:

• sugar (300 g);
• cherries (1 kg).

Sort out the cherry first. Then wash the berries thoroughly and remove the seeds. Put the finished pulp into a saucepan, sprinkle with sugar, boil and remove from heat. Now pack in sterile jars, roll up the lids.

Pitted Cherries with Sugar: Recipe #2

Few people know how to cook cherries in their own juice. Study this recipe carefully. You need to have:

• cherry;
• sugar (one glass for each kg of berries).

Sort the berries, remove the seeds. Transfer the cherry pulp to the prepared enameled dishes, sprinkling it with sugar at the rate of: one tbsp. sugar per kg of cherries. Leave the berries in this form for 12 hours so that they are saturated with sugar and release the right amount of juice.

Next, boil the pot with cherries. Transfer the berries to sterile jars, pour over the juice that stood out during cooking, and roll up with clean lids. Now turn the jars upside down, cover with a cloth and leave. When they have cooled completely, send the workpiece to a dark place for storage.

Cherries without pits and sugar

To create this blank, you need to have:

• large, ripe cherries (as many as available).

Sort the cherries, fill with cold water and leave for one hour. Next, remove the seeds from the berries, and put the pulp in a saucepan. Now spread the cherries in sterile jars, fill them with the released juice that remains in the pan. Send the filled jars to be sterilized as follows:

• Cover the bottom of a large saucepan with a thick cloth, place jars on it.
• Pour enough cold water into the pan so that it does not reach 2 cm to the neck.
• Put the pan on the stove, turn on the fire and disinfect: liter jars - 20 minutes, 15 minutes. - half a litre.

After completing this process, remove the jars, cork with lids, cover with a towel and leave to cool. This preservation will help you stay in a cherry-dreamy mood all winter, filling your body with useful substances. Happy preparations!

Cherrypie

And how to cook a delicious cherry pie, canned in your own juice? This, at its core, chic dessert is prepared very simply, you don’t even need to knead anything with your hands. It is only important that there is a cherry in the house. So, to make this dessert, you need to have:

• 200 g canned cherries (or frozen);
• 100 g cow's butter (or margarine);
• three eggs;
• one st. sour cream;
• 1 tsp soda slaked with vinegar;
• vanilla on the tip of a knife;
• 1 st. l. sunflower oil;
• 1.5 st. flour;
• powdered sugar for decoration.

So let's make a cake:

• Cut the butter into pieces, send it to the pan and heat over low heat so that it is not hot, but melted.
• Beat eggs with sugar, add sour cream, a spoonful of sunflower oil and melted butter. Pour in vanilla, soda, quenched with vinegar, and stir.
• Now add the sifted flour. The dough should not be too thick so that the cherries sink in it immediately.
• Pour the dough into a mold, smeared with any oil (you can just cover the bottom with parchment). Lay cherries on top.
• Send the cake to a preheated oven and bake it at 180 ° C for 25 minutes. Then lower the temperature to 165°C and leave in the oven for another 25 minutes.
• Remove the cake from the oven, take it out of the mold after 10 minutes, cool.
• Pour the product with powdered sugar through a sieve.

Amazing cherry pie is ready! Happy tea drinking everyone!

Step-by-step preparation of pitted cherries for the winter in their own juice

Soak cherries in salt water. For 1 liter of water 1 tbsp. l. salt. We leave for 20 minutes. Such soaking is necessary to get rid of worms that may be in the berries. Then we wash the cherries in running water, remove the stalks and seeds.

We put cherries in a half-liter jar, sprinkling it with sugar. For each jar you need 5 tbsp. l. Sahara. If the cherry is sour, you can increase the amount of sugar. Do not press the cherries in the process of laying in jars. If it does not fit in two jars, take the third. After she starts up the juice, put everything in two containers.

The last layer is sugar.

We leave the jars for 12 hours or more alone. During this time, the cherry will release a lot of juice and sit down. You can shift the cherry from the "additional" container.

Pour cold water into a saucepan or bowl, lay a towel on the bottom. We put our banks in a pan. See that the water reaches the shoulders. We put the whole structure on the stove and bring the water in the pan to a boil. We pasteurize the preservation for 7 minutes, covering with lids.

Immediately roll up the jars and turn them upside down. It is not necessary to wrap.

Ready pitted cherries in their own juice can be stored for more than one year. But still, we hope that in the winter you will use it for your culinary masterpieces.

Cherry in its own juice is an excellent preparation for the winter. And also an ideal option for processing a large cherry crop. Berries are useful for making various pastries, for decorating cakes and pastries, for cooking compotes and jelly. Due to the low heat treatment, most of the vitamins are preserved, which means that the dessert is not only tasty, but also healthy. In addition, the preservation of cherries does not take much time, as it is prepared according to very simple recipes.

Pitted Cherries in Own Juice with Sugar - Step by Step Photo Recipe

Ingredients for one jar with a capacity of 0.7 liters:

• Sugar - 100 gr. (or 4 tablespoons)
• Pitted cherries - 550 gr.

Cooking method:

Select large, mature and healthy fruits with dense pulp. Remove unripe or rotten berries.

Free the cherry from the stalks. Transfer to a colander and rinse well. Then set aside and let the water drain a little.

Remove seeds from fruits.

You can do this in several ways:

• with mechanical separator
• hairpin
• pin
• using a pitting machine
• using a garlic press

Place the peeled cherries in sterilized and dry jars with a capacity of 0.7 liters. to shoulder level. To make the berries lie tighter, you can shake the jar a little or lightly tamp it with your hand.

Pour sugar on top of the cherry. If desired, the amount of sugar can be reduced or not added at all. Cherry in its own juice will then turn out a little more sour.

Then take a deep and high pan. Cover the bottom of the container with a kitchen towel folded in half.

Carefully place the jars in a saucepan and pour warm water up to the shoulder line.

Cover the jars with prepared sterilized lids so that water does not get into the cherry during boiling.

Place the container on the stove and bring to a boil over medium heat. Then reduce the fire a little so that the water does not flood the lids and boil for 15 minutes.

After removing the jars from the pan and hot, roll up with a typewriter or screw on the screw caps.

Turn the finished jars upside down and check for leaks. Then wrap with a blanket and wait for cooling.

Cherries prepared using this technology can be stored in their own juice for several years at room temperature in a cupboard or pantry.

Pitted cherries in their own juice with sugar - a simple recipe

If a lot of cherries were born, then the ideal option for processing the crop would be canning the berries in their own juice. In winter, such a preparation can be eaten instead of sweets, and the syrup can be diluted with water and drunk instead of compote. In addition, scientists have proven that the fruits of cherries or their juice are excellent for helping with the blues.

Ingredients:

• Pitted cherries - 1 kg.
• Sugar sand - 300 gr.

Jars can be taken with a capacity of 0.5 liters, and tin or iron screw lids are suitable. They must first be sterilized and dried.

Cooking method:

1. Sort the cherries, wash thoroughly and remove the pits.
2. Transfer the berries to a saucepan and add sugar.
3. Put the container on a slow fire and gently mix the cherry mass.
4. Then bring to a boil, remove from heat, arrange in clean jars and roll up the lids.
5. Then cool under a blanket and store in a dark and cool place.

If possible, be sure to stock up on jars of delicious cherries in their own juice for the winter. After all, this is not only a delicious dessert, but also healthy.