Cherry blanks without sugar for the winter. Cherry recipes: the most delicious winter preparations

Red-cheeked cherry just asks for a jar, because this summer berry just made for canning! It is very juicy and at the same time has a rather delicate and thin skin, so cherry preparations for the winter always turn out beyond praise. Of everything huge amount berries, many housewives love cherry: recipes for the winter amaze with variety, and the taste delights with unique notes. Thick cherry jam clear syrup and large garden berries, cherry in own juice or compote of cherries for the winter - all these cherries will be enjoyed by your family, and not a drop will be left of them at the end of winter.

Cherry jam for the winter is perhaps one of the most popular blanks from this berry. Fragrant Cherry jam with bright rich taste can be added to various desserts, simply spread on a bun or White bread or put in baking as a filling. Naturally, it will be useful for every young housewife to learn how to make cherry jam. There are several main ways to prepare cherry jam: pitted cherries, with pits, or with the addition of various spices, nuts or even chocolate. We will tell you about all these recipes for canning cherries in our detailed recipes with photographs that are written in an understandable language and based on many years of experience of their authors. If you would like to prepare some unusual jam from cherries, the recipe for such a seaming will certainly be found on our website.

Sweet and sour, tasty cherry compote, the recipe of which literally stuns with its simplicity and accessibility, is especially loved by kids. But adults are not averse to pampering themselves with this summer-like sunny and refreshing drink.

Cherry preservation will open up to you from the other side if you pay attention to the recipes collected in this section. You can easily experiment, inspired by the achievements and experience of our cooks. And your cherry preparations will turn out no worse than those of your beloved grandmother or a neighbor who proudly treats you to branded jam every year.

Cherries for the winter, harvested in any way, invariably cheer up in winter and for a moment return to sunny summer, when thin branches burst from large red berries, bashfully hiding behind green foliage. Do with us beautiful blanks and surprise your loved ones with your culinary victories!

06.06.2018

Cherry jam with gelatin for the winter

Ingredients: cherry, sugar, water, gelatin

If you want to make thick cherry jam, then the most fast way- add gelatin to the berries. It is thanks to this component that you will succeed simply and quickly, without tedious long cooking.
Ingredients:
- 500 gr pitted cherries;
- 350 grams of sugar;
- 3 tablespoons water;
- 1 tbsp gelatin.

23.04.2018

Ingredients: cherry, sugar, citric acid

Cherries are very delicious berry, so I try to prepare it for the winter. Today I bring to your attention great recipe cherries in their own juice without sterilization.

Ingredients:

- 400 grams of cherries;
- 150 grams of sugar;
- at the tip of ch.l. citric acid.

07.09.2017

Thick pitted cherry jam

Ingredients: cherry, sugar, water, gelatin

Making delicious cherry jam is not as difficult as it might seem at first glance. It will take about an hour to cook. See recipe photo for details.
For the recipe you will need:
- 2 kg of cherries;
- 1 kg of sugar;
- 300 ml of water;
- 20 g of gelatin.

30.08.2017

Cherries in their own juice with sugar for the winter

Ingredients: cherry, sugar

Cherry jam or jam for the winter is very tasty, of course. But if you need to save the cherry so that you can later add it to various desserts - pies, cakes, etc., then it is best to close it in its own juice with sugar. It will taste as good as fresh.
Ingredients:
- 1 kg of cherries;
- 350 grams of sugar.

28.08.2017

Cherry jam with gelatin

Ingredients: cherry, sugar, gelatin, water

Have you ever made cherry jam for the winter with gelatin and pitted? Believe me, this option is worth your attention! At the jam great taste, A appearance so delicious that the jar diverges right before your eyes!
Ingredients:
- 1 kg of cherries;
- 600 grams of sugar;
- 25 g of gelatin;
- 100 ml of water.

21.08.2017

Cherry jam with chocolate

Ingredients: cherry, sugar, cocoa, chocolate

From cherries you can close for the winter a lot of the most different blanks, but the Cherry in Chocolate jam turns out to be very interesting. Pretty cooked simple recipe, it turns out so tasty that both children and adults are delighted with it.
Ingredients:
- cherry - 700 gr;
- sugar - 400 gr;
- cocoa powder - 50 gr;
- dark chocolate- 60 gr.

07.08.2017

Pitted cherry jam

Ingredients: cherry, water, sugar

Cherry is a very tasty berry, you can make a lot of it various blanks. Now I will tell you how to prepare a very tasty thick jam pitted cherries.

Ingredients:

- 1 kg. cherries;
- 150 ml. water;
- 2 kg. Sahara.

25.07.2017

Cherry in syrup for the winter with seeds

Ingredients: cherry, water, sugar

Among other preparations in the summer, I always try to close cherries in syrup with stones for the winter: such preservation can be useful in the cold season for many sweet dishes: pies, pancakes, cakes, etc.
Ingredients:
- 0.5 cups of water;
- 600 grams of sugar;
- 500 gr cherries.

24.07.2017

Cherry compote without sterilization

Ingredients: cherry, water, sugar

There is nothing complicated in the recipe for cherry compote for the winter: it is prepared without sterilization for a short time, but it turns out beautiful and tasty. Both children and adults will drink such a drink with great pleasure.

Ingredients:
- cherry - 400 gr;
- sugar - 200 gr;
- water - 2.4 liters.

22.07.2017

Seedless cherry jam for the winter, thick

Ingredients: cherry, sugar

We suggest you prepare thick cherry jam for the winter - tasty and very fragrant. His recipe implies that pitted cherries are needed - perhaps this is the only difficulty that you will face in the cooking process.

Ingredients:
- 1 kg of cherries;
- 650 grams of sugar.

22.07.2017

Cherry jam "Pyatiminutka" with seeds

Ingredients: cherries, sugar

Cherry jam always turns out very tasty and beautiful. And if it is also a jam with bones "Five Minute", then cooking it is as easy as shelling pears. So if you have a cherry in enough, close such conservation with it without fail!

Ingredients:
- cherry - 800 gr;
- sugar - 800 gr.

15.07.2017

Cherry jam with a stone for the winter

Ingredients: cherry, sugar, water

Jam made from cherries according to this recipe you will get 100% tasty and fragrant. It is prepared very simply - jam is boiled, hot poured into jars and twisted. All! Nothing more needs to be done.

Products for the recipe:
- half a kilo of cherries;
- half a kilo of sugar;
- half a glass of water.

12.07.2017

Pitted cherries in their own juice

Ingredients: cherry

I love fruits very much, but until I knew about this recipe, I did not allow myself to eat homemade jam and home preservation. This wonderful recipe cherries in their own juice without sugar - just perfect for the figure. And pitted rolled cherries are a great filling for any pastry.

For preservation you will need:

- cherry.

11.07.2017

Canned cherries (pitted)

Ingredients: cherry, water, sugar

Despite the fact that cherries need to be sterilized, the recipe for preserving them is simple. You can easily roll up a couple of jars for the winter if you carefully look at the description and photo. And what can be cooked with such a cherry in the future? Anything - drinks, desserts, pastries.

For the recipe you will need:
- 1-1.2 kg of cherries,
- 800 ml of water,
- 400 g of sugar.

02.09.2016

Felt cherry and blackcurrant compote in a slow cooker

Ingredients: felt cherry, blackcurrant, sugar, water

If you have long switched to cooking in a slow cooker and do it even winter preparations, then we suggest you use our new recipe and cook fragrant delicious cherry-currant compote in your saucepan.

For the recipe you will need:
- 200 gr cherries,
- 100 gr of blackcurrant,
- sugar - 100 g,
- water - 700 ml.

Cherry is one of the most popular crops, the fruits of which are valuable both when used in fresh, as well as various types conservation. With the help of simple actions when preserving this berry, it is not difficult to preserve the irreplaceable medicinal qualities of cherries and enjoy its taste and benefits. all year round. Therefore, it is not at all surprising that in our time a great many housewives make cherry preparations for the winter, using popular recipes preparation of jam, jam and compote, with and without a bone, freezing and without sterilization.

Preparation for conservation

Cherry blanks are one of the most delicious and healthy treats that your whole family will appreciate

Whatever you decide to do with cherries, first of all you need to prepare it. To do this, the fruits are separated from the leaves, tails and, if necessary, from the seeds, the berries are carefully washed and dried on a towel or any soft cloth.

Attention! Cherries need to be processed on the day of harvest. The capricious berry does not like to wait, in a day it will begin to mold.

Freezing cherries for the winter

The most convenient and simple method harvesting cherry berries at home is rightfully considered. In addition, more useful compounds and vitamins remain in frozen cherries than in berries harvested in any other way.

To keep the workpiece well, use only the freshest and most ripe cherries.

Frozen cherries are very widely used in cooking. These are all kinds of cakes and a variety of desserts, pies and dumplings. From it you can cook not only fillings, but also make compotes and jams even in winter. Frozen cherries also make a great garnish for pastries and cocktails.

What is the right way to freeze cherries?

The main thing to remember is that the less time passes between harvesting cherries and direct freezing, the healthier and tastier the berry will be. You can freeze cherries with or without pits. But do not forget - berries with seeds retain significantly more juice.

Frozen cherries retain all vitamins

Before freezing, the cherries must be properly sorted out and separated from the berries of the stalk. Choose only ripe berries without any damage. Wash selected cherries in running water and let them dry. Then divide into bags and put in the freezer.

It is necessary to freeze cherries at a temperature not lower than -15°C. And in order for the cherry not to lose its appearance, it is best to first spread it in an even layer on a board and freeze, and arrange the separately frozen berries in portions into bags. So your workpiece will not turn into a block of cherry ice.

Harvesting cherry jam for the winter

Often, when cooking jam, other berries are added to the cherry to get a thicker mass. But instead of berries, you can use gelatin. Here is one of the recipes for cherry jam with the addition of gelatin.

Cherry jam can be served with pancakes, desserts and just for tea.

For 1 kg of ripe pitted cherries, 0.9 kg of sugar, 0.5 l of water and 5 g of gelatin will be required.

How to make jam:

1. The first step is to boil the sugar syrup.
2. IN hot syrup add gelatin (after dissolving it in cold water) and pour in the cherries, previously peeled.
3. Cook the cherries over low heat, stirring occasionally. Don't forget to take off the foam!
4. When the mass acquires the density of jam, you need to cool it a little and put it in sterilized jars. Jam is ready!

Aromatic cherry jam with and without pit

Cherry jam is famous for its delicate taste and a flavor that few can resist. Jam recipes are simple and largely depends on whether you cook it with or without seeds.

Pitted cherries in preservation retain more juice and beneficial properties

Preparation of jam with a bone

To make cherry jam with a stone, you need cherries and sugar in a ratio of one to one.

Cooking order:

1. Berries must be filled with water and left for a while.
2. Cook syrup at the rate of one glass of water per kilogram of sugar.
3. When the syrup is ready, you need to pour the pre-dried cherries directly into the boiling syrup, turn off the stove and leave for about 6-7 hours.
4. When our syrup is infused, you need to separate it from the cherries. To do this, we get the berries with a slotted spoon. Bring the syrup back to a boil and add the cherries. Together with the berry, bring to a boil again, and insist another 10 hours.
5. After the jam has been infused, it is necessary to bring it to a boil again and cook until fully cooked.
6. To understand if the jam is ready, you need to look at the drops, the jam should not flow.

Pitted cherry jam preparation

One of the leaders among the recipes for pitted cherry jam is the so-called "Five Minute". It is fast heat treatment that allows you to save all that set useful substances contained in cherries. Therefore, such jam is considered much more useful than what is cooked. in the usual way. In addition, "Five Minute" allows you to preserve the shape and color of the berries, which will give you the opportunity to use the jam as a decoration for baking and other dishes.

Cherry pit removal

For 1.7 kg fresh berries you will need 750-850 g of sugar.

Cooking order:

1. Wash ripe berries, remove seeds from them. Mix the cherry with sugar and wait until it releases the juice.
2. Let the juice of the cherry with sugar over low heat, stirring occasionally, bring to a boil. Boil five minutes. Do not forget to remove the foam from the jam! Remove from heat, let the jam cool completely.
3. After the jam has thickened, bring it to a boil again over low heat, and cook for five minutes, stirring constantly. Then set aside and let cool completely.
4. Bring the jam to a boil for the third time and cook over low heat, stirring, for another five minutes.
5. Pour into pre-sterilized jars, roll up tightly, turn the lids down and leave to cool completely. The jam is ready!

Compote without sterilization

1. Prepare 0.5 kg of berries. After washing thoroughly, sort them out and separate the cuttings. When the berries are ready, pour 3 liters of water into the pan and bring to a boil. Then pour the cherry into the water and add 1 cup of sugar.
2. When the berries float to the surface, it is necessary to reduce the heat and let the drink boil for a short time (about 3-5 minutes).
3. Do not forget, the less time your compote boils, the more valuable vitamins and nutrients the drink will retain.
4. When the compote is ready, you need to let it cool, and then put it in cool place best of all - in the refrigerator. This drink is perfect for any sweet pastry.

Cherry compote in winter great alternative store-bought fruit juices

But the compote with seeds prepared for the winter is not stored for as long as we would like. It is recommended to store such compote no more than three or four months. But we must not forget that cherry pits they add a delicious aroma to the drink, therefore you should not refuse this option.

The best way out of the situation is to do both types of this at once. magic drink: both with bones and without. The compote with seeds can be drunk in the first autumn months, and left without seeds for the winter and Christmas holidays.

This the recipe will do for 3 liter jars.

For each bank you need:

• fresh ripe cherries - 0.25 cans;
• sugar -1.5 tbsp.

Jars with lids, of course, must be washed and sterilized.

Berries for compote should be poured about a quarter of the can

Cooking order:

1. Sort the cherries, excluding spoiled and unripe berries, rinse (when preparing pitted compote, it is necessary to remove the pits from the cherries);
2. Leave the pitted berries in a colander until the water drains. Place pitted berries in a deep plate.
3. The first thing to do is to arrange the cherries in jars. How much to pour berries decide for yourself. It depends on what strength you want to drink.
4. After that, you need to pour our berries with boiling water. Thus, we measure right amount liquid and blanch the berries.
5. Drain the water from all the jars into one large saucepan and add sugar, depending on how many jars you are going to cork. Do not forget, for each jar you need 1.5 tbsp. Sahara.
6. Wait for the syrup to boil and simmer over low heat for 3-4 minutes;
7. Pour the resulting syrup into jars and quickly cork with lids.
8. Turn the jars upside down on a warm blanket and wrap tightly. So the sterilization process will be more efficient. In this position, the banks should be until completely cooled.

Compotes are unpretentious in storage. Both a cool cellar and a room temperature pantry are suitable for them.

Easy to prepare, great taste and undeniable benefit are just a few of the arguments in favor of cherry stocks. Whatever preparation of cherries you take out of the cellar in winter, believe me, not a single drop will remain.

How to prepare fragrant cherries: video

Harvesting cherries for the winter: photo

“The cherries ripened in Uncle Vanya's garden ...”, and the uncle and aunt began to have trouble - what to do with the harvest? Well, you understand, I approach the topic of cherry blanks so carefully. And then I get some kind of discrimination: I wrote about all sorts of raspberries, currants, and strawberries more than once, but about cherries - silence. Unfair and unpatriotic. I am correcting myself.

cherry story

It is believed that wild cherries have been known since 8000 BC. e. in Anatolia (modern Turkey) and in Europe - on the territory of modern Denmark and Switzerland. Archaeologists believe that the first cherries from Asia Minor were brought to Rome after the campaign against Mithridates (74 BC) by the commander and slave owner Lucullus, a well-known rich man, gourmet and glutton. But already from Rome, the cherry marches victoriously throughout Europe, ends up in Byzantium and from there to Rus'.

In Russia, cherries have been known since the 9th - 10th centuries. True, history has not preserved the name of the one who first brought the cherry seedling to our region. But anyway, thank you! Because Russian Orchard stands on three trees, as on three whales - an apple, a pear, a cherry.

It is not surprising, therefore, that Russian housewives learned how to make a lot of dishes from cherries. Some of them have been popular for centuries, and some have won appreciation not so long ago. So, what do they do from cherries, trying to process the crop?

cherry menu

Cherry is a capricious berry. If you have collected a bucket of juicy berries, process it immediately, otherwise after a day or so, the cherry will start to mold. What can be done with cherries?

I counted 7 main options:

Freeze. Sauce. Juice, compote. Jam, jam. Marinade. Drying. Pouring, wine.

But whatever you decide to do with cherries, you first need to prepare them. Clean from leaves, ponytails, if desired - from seeds. Wash gently and dry on a soft cloth.

Prepare required amount sugar, if required. Common sense dictates that the more sour the cherry, the more sugar it requires. However, know the measure!

In jam, it is better to put 650-700 g of sugar per 1 kg of cherries. If you generously use a kilogram or more, the jam can become cloying and lose its flavor. delicate fragrance and sourness characteristic of cherries.

We make jam and jam

Cherry jam is not even a classic of the genre, it is the cornerstone of Russian home cooking. Each housewife has her own, proven and favorite jam recipe. I offer my grandmothers recipe.

Cherry jam with vanilla flavor

Required: cherry - 2 kg, sugar - 1.5 kg, vanilla - 1 pod.

Cooking: wash the cherries, pat dry, pour into copper basin and sprinkle with sugar. After 2 hours, stir the berries with a wooden spoon on a long handle so that the juice that comes out is evenly distributed. After 8-12 hours, put on a small fire, bring to a boil, stirring. Set aside. Repeat after 8-9 hours. And so 2 more times. During the last boil, add the grated vanilla. Cool the jam and pour into prepared jars.

I make jam almost the same way, only I free the cherries from the stones, punch them with a blender and cook them gradually, until the consistency I need.

Marinades and sauces

Everything related to fruit pickling is ingeniously described and done by Poles and Czechs. Believe me, I lived in these countries, I tried different pickled fruits for meat, just as a snack - it's magical! Therefore, I offer you polish recipe pickled cherries from the book “Kuchnia polska. Tradycyjne przepisy" ( Polish cuisine. traditional recipes).

By the way, almost the same as cherries, the Poles pickle small pears, cream, apples. And all this is served with a baked bird, fried meat or as an appetizer different varieties vodka.

pickled cherries

You will need: cherry 1 kg, 100 ml apple cider vinegar 9%, 150 ml water, 60 g sugar, 1 tsp. cinnamon spicy, a few pcs. carnations.

Cooking: Wash the cherries, lightly dry. Put into jars. Prepare the marinade from the remaining products. First, heat water with sugar, then add vinegar and seasonings. Boil. Pour the prepared marinade over and pasteurize for 20 minutes. 90C. Cool down.

cherry sauce

Frozen or fresh cherries put in a saucepan and put on fire. You can splash a little water on the bottom, although the cherry should not burn - it releases a lot of juice. We put sugar - if you are making sauce for meat, 1 tbsp is enough, for sauce for sweet dishes - 3-4 tbsp. Taste it. You can put a clove - for flavor.

Bring to a boil, reduce the heat and cook for about 5 minutes. Meanwhile, dilute a spoonful of starch with 2 tbsp. water room temperature, stir. 5 minutes have passed - add a spoonful of cognac (if not for children) and starch. Mix thoroughly, cook for 1 minute (if it seems thick, pour a little water from the kettle) and remove from heat. Let cool to room temperature.

Freezing, drying

The principle of freezing cherries is no different from freezing berries. The only question you have to decide is whether to freeze with or without a bone. And then - as usual. We wash, dry, lay out in the freezer - after 3-5 hours we collect and put it in a bag or container.

Cherries are dried in an oven at a temperature not exceeding 55C.

Cherry brandy

And finally - the crown of creation, cherry liqueur. By the way, all peoples who grow cherries prepare liqueur, wine or vodka on cherries. Germans, Serbs, Bulgarians, Russians, Poles, Czechs, Romanians…

Of course, there are many recipes - both for large productions and for your own home consumption. Here is a good one home recipe cherry liqueur.

Wash the cherries well, do not remove the pits, prick with a toothpick. Pour into a wide-mouthed bottle or jar (so you can easily get the cherries later), pouring a small amount Sahara. Lay cherries on the “shoulders” or almost on the very throat of the bottle.

The amount of sugar depends on the desired taste. For 1 liter bottle 4-5 tablespoons of sugar are taken - it turns out moderately sweet. If you don’t like sweet liqueur, then you can take less sugar.

Fill the cherries with vodka to the top. Vodka must be good - this is a guarantee delicious liqueur. Put in a dark place at room temperature.

Shake the bottles every 2-3 days to disperse the sugar. Since sugar dissolves poorly in alcohol, its complete dissolution can occur only after two weeks. During this time, the cherries will begin to give juice: the color and consistency of the liquor will change, it will become more saturated and dark.

After 2 months, it is necessary to remove the cherries (for this they took a bottle with a wide neck), then you can make a pie from them " drunken cherry"), to hydrocyanic acid from cherry pits did not add bitterness to the liqueur. Pour the pour into bottles.

It is advisable to cool the cherry liqueur before serving.

One thing can be said about cherries - this juicy ripe berry as if asking for dinner table. This tasting horticultural crop undoubtedly has a lot of fans, and especially for berry lovers, we have prepared best recipes cherry blanks for the winter, consider how to make jam, jam and compote, with various options conservation - freezing, sterilization and others.

A little about taste and benefits

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

Most fragrant jams made from cherries

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

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

And it's not at all complete list, that is why daily use berries have a healing effect on humans. First of all positive effect observed from the side of cardio-vascular system, horticultural culture strengthens nervous system, stimulates digestion, helps to avoid anemia and will be especially useful for those who suffer from poor appetite. In general, not a berry - but a find!

Cherries can be closed by everyone possible ways: jam, jam, confiture, marmalade, compote, juice and more

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

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

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

Always try to choose ripe and fresh berries for harvesting.

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

Wonderful cherry jam - method number 1

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

Cherry jam can be cooked in several ways.

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

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

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

Thick cherry jam - method number 2

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

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

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

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

A simple five-minute jam recipe

For preservation, sugar (1 kg) and fresh fruits(2 kg).

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

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

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

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

Candied Cherry Recipe

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

Preparation of candied cherries

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

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

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

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

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

Cherry jam preparation

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

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

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

Waiting for cherries perfectly complement pastries and desserts

cherry puree

For conservation, you will need sugar and fresh fruit.

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

Easy cherry compote recipe

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

cherry compote

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

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

How to close a cherry in its own juice: video

Cherry blanks for the winter: photo

Cherry can be dried for the winter, frozen, and for long-term storage this berry is suitable for canning. It is about this type of blanks of cherries and cherries that will be discussed.

Cherry canning

Cherries with pits. To prepare it, you will need a kilo of sugar for every kilogram of berries, as well as a glass of water. Cherries without stalks are rinsed over a stream of water in a colander, then lowered into hot water and blanch in it for half a minute.

Now the cherries need to be poured with hot syrup from half the volume of sugar and water. Let the cherry stand in the syrup for five hours. Now the berries need to be drained, add the rest of the sugar to the syrup and boil the syrup to the desired density. We remove the syrup from the stove, put the berries in it. Let's stand for another five hours. And pour into sterilized jars under the same lids.

Cherry puree is similar to cherry jam. For him, you need a kilo of sugar per kilo of berries. Bones are removed from the peeled berries, excess liquid is allowed to drain from them on a paper napkin. Transfer to dishes (enamel, ceramics), put sugar in it. Now the cherry with sugar must be carefully crushed with a wooden pusher. The mixture is transferred to clean jars under the nylon lid (between the lid and the jar, lay thick paper). We put the jars in the refrigerator for storage.

But such a recipe allows you to make two blanks at once - and jam from berries. It will need a kilo of cherries and 250 grams of sugar. We remove the seeds from the cherries, fill the berries with water and heat (do not bring to a boil). To prevent the berries from rising when heated, put oppression on them. We remove the berries from the stove, squeeze the juice out of them. It can be immediately rolled up in a jar for storage. And cook the berries until boiling over low heat. After boiling, cook for another five minutes, add sugar to them, cook for another half an hour, stirring occasionally. Cherry jam is rolled into jars, after sprinkling a layer of powdered sugar on top of the jam.

From cherries you can make a great and very easy to prepare tincture-pouring. We remove the bones from the berries. You should get a kilo of berries. We put the whole berry in a jar and fill it with sugar (3 kg), leave it to stand for a couple of hours so that the cherry starts juice. Add a liter of good vodka to the jar, close the jar nylon cover, put in a warm and dark place in the kitchen for two weeks. After two weeks, filter the tincture through gauze in several layers. It is necessary to achieve transparency of the tincture. Therefore, we filter the liquid to this state a second time or, if necessary, a third time. Pour the tincture into bottles. The tincture can be stored for up to three years.