Cherry compote twist. Cherry compote "Cherry aroma"

A surge of strength and energy will give cherry compote for the winter. When the yield of cherry trees in your garden is too high, the berries on them overripe and often disappear. Canning for the winter will help preserve useful fruits. Cherries are processed into jams, jams, compotes, they are simply frozen to be used later as a filling in pies. The easiest option for preserving berries is to make compote from them.

Cherry compote for the winter is cooked in various ways. Firstly, the preparation of the berries themselves is of great importance. They can be preserved whole with bones. In this case, the drink will have a delicate, delicate flavor and exquisite aroma. Such an elixir does not require sterilization of compote jars before sealing with lids. The option of processing pitted cherries involves obtaining a richer aroma and concentrated taste. But according to this recipe, a sterilization procedure for jars with contents is required. Otherwise, there is a possibility of disruption of provisions. Secondly, cherries, due to their not pronounced taste, can be perfectly combined with other gifts of nature. You can get an excellent cherry compote by adding apricots, apples, pears, raspberries, chokeberries, cherries, and other berries and fruits that ripen during the cherry season.

Below are popular recipes for cherry compote, both in pure form and with the addition of other fruits. Based on them, you can experiment and create your own, observing the stages of cooking.

Cherry compote with stones without sterilization

To roll cherry compote for the winter without sterilization, you need to prepare 5 glasses of berries. Glasses should be taken 250 grams. For harvesting, you will need another 1.5 cups of sugar. If you want to add a touch of spice, you can add vanillin. From the listed components, one 3-liter jar should be obtained.

Cooking:

The concentration of compote can be adjusted according to your taste by adding or subtracting the amount of cherries. This also applies to the use of sugar in the drink.

Pitted cherry compote with sterilization

Below is a recipe for how to close the compote for the winter from pitted cherries. The process involves the sterilization of jars with contents to prevent the disruption of provisions. For the preparation you will need 2 cups of cherries and only 50 grams of sugar. These ingredients are placed in a half-liter jar.

Cooking:

White cherry compote

White cherry compote for the winter has a delicate aroma and an unusually delicate taste. If you have such a variety, do not miss the moment and make a preparation for the winter from it. The number of cherries per compote will be calculated based on the desired number of jars with future compote. Since these berries have a weak taste, it is advisable to fill the jar halfway, or even more. For such a three-liter container, you will also need a glass of sugar.

Cooking:

If the cherries are wormy, they need to be immersed in water for several hours. During this time, all unwanted organisms and debris will float to the surface of the water.

Cherry and apple compote

Sweet cherries are perfectly complemented by the sourness of apples. All this sweet-sour set can be stored for a long time in the form of compote. To create this fortified cocktail, you will need a kilogram of apples and three kilograms of cherries. These components will go 400-500 grams of sugar. Preservation will provide 3 g of citric acid. The resulting cherry compote with citric acid will have a refreshing effect on summer days and a feeling of cheerfulness in winter.

Cooking:

Compote of strawberries and cherries for the winter

Juicy, fragrant strawberries are combined with sweet cherries, so it is advisable to combine them in assorted compote. The drink will contain 3 kilograms of cherries and only 500 grams. Not only 4 cups of sugar, but also 3 teaspoons of citric acid will go to the syrup. For special connoisseurs of fine taste, you can add a mint sprig or a lemon balm leaf.

Cooking:

A simple recipe for cherry compote for the winter can also be supplemented with lemon or orange. To do this, in addition to cherry berries, you need to prepare citrus fruits by cutting them, along with the peel, into pieces of any shape. Combine the ingredients in a jar, pour syrup and send for sterilization. The duration of this procedure depends on the volume of jars. Standard 3 liter jars, which are most commonly used for storing compote, require 20 minutes of hot brewing. Delicious and correct compote blanks for the winter!

Video recipe for cherry and tangerine compote

Hello, cooks and lovers of good and interesting cooking!

I continue the theme of blanks again and this time I will delight you with simple, and most importantly, delicious recipes for cherry compote. After all, summer is quickly disappearing from our lives, and in winter you always want to remember those happy moments when there is a big picking of berries and fruits.

Such work should be approached responsibly, although there is nothing difficult, you still need to follow some recommendations.

I hope you have already preserved, now proceed once again to these proven recipes. After all, cherries are a special berry, which is also rich in a huge amount of vitamins, and most importantly, its taste is similar to cherries, only it is sweeter. Although some fruits are slightly sour.

Many hostesses make such a preparation with the addition of a variety of fruits, for example, lemons, oranges or apricots. But, there are also options with the addition of citric acid as a preservative. In any case, such a cherry drink will conquer anyone with its beautiful bright color, slightly sour taste, to a greater extent it is sweet and, of course, ease of preparation.

And if you have never prepared such preservation in your life, then this time you have a great chance, since you are reading my note.

Perhaps start if you are a beginner with this instruction, because this particular option is the most popular and one of the best to date. And now a few tips.

Remember one basic rule - you should pick cherries immediately before you decide to spin compotes into jars. That is, the fruits must be fresh.

Then select all rotten or berries with significant damage. And, if you are worried that there are worms left in the cherries, then, as with, proceed as follows. Pour the berries with saline and soak for a couple of minutes.

By the way, varieties of cherries can be different, and the color, by the way, too, can you imagine how cool it will look if you combine yellow, red or burgundy berries in one container. A kaleidoscope of different shades will be released in one bottle.

There are variations with sterilization, like this one and without. You can stop at any of them, just below is the second option. How do you usually do?

We will need:

• Sugar - 0.250 kg
• Sweet cherry - 0.3-0.4 kg
• Water - about 3 l or more precisely 2.8

Stages:

1. First of all, prepare the dishes for work, it is recommended to wash them thoroughly in soapy water, then scald with boiling water or it is best to hold them over steam. After that, it is necessary to allow all the settled moisture to drain, and then wipe the container dry.

Then do it this way, place ripe and juicy cherries or cherries on the bottom, fill them with almost half the jar, or about 1/3 - 1/4 of the bottle.

Of course, before putting the cherries in a jar, they must be washed well in running water and poured over with boiling water.

Put granulated sugar directly into the jar, depending on your preferences, you can safely increase or decrease the dosage.

2. In a small saucepan, since one three-liter jar will close, boil water and pour it into the prepared dish with berries.

Then take a bowl and put a towel on the bottom. Put a jar of compote and fill it with warm water, approximately on the "shoulders". Make a small fire and let the water boil. Sterilization should last about 15 minutes.

4. Treat yourself and your loved ones to this drink, because it is so fragrant and gorgeous in color.

Advice! Cherry compote will become much tastier if you cool it in the refrigerator or add ice cubes when serving.

Cherry compote - a simple recipe without sterilization

The next option will be calculated for 1 liter. Suddenly, your family is small or you have decided so far what to make a blank for testing. So do it faster using classic technology.

In this case, the sweet cherry will be served by heat treatment in a rather gentle way, which will keep as many vitamins as possible in one jar.

I also want to note about the amount of granulated sugar. Of course, you will see all the proportions a little lower in the ingredients, but the interesting thing is that the more you add it, the richer the taste will be. And later, when you treat everyone, you can easily dilute it with boiled water, and then half the compote will come out. Ah ha, that little trick.

But you know, too concentrated compote can be diluted with sparkling water, and you get juice with bubbles.

We will need:

for 1 liter jar:

• cherries or sweet cherries, you can and assorted - 450 g
• sugar - about 1 tbsp.
• water - 450 ml
• citric acid - on the tip of a knife

Stages:

1. Rinse the berries thoroughly under running water, take your time.

2. You must remove all specks and debris, remove all twigs. Select only the most elastic and dense fruits.

3. As soon as the berries are washed, place it in clean and sterilized containers with a nominal value of 1 liter.

4. Moreover, make a bookmark directly on the entire jar, as shown in this photo. Then, immediately fill with boiling water to the very top.

5. And let stand for about 10 minutes and sterilize. Don't forget to cover with metal lids.

6. While the containers are standing, prepare the ingredients for syrup, take citric acid and granulated sugar, place in a saucepan.

7. Start with each jar to drain the liquid directly into the pan. The sugar will start to melt immediately. As you might have already guessed - boil the syrup.

8. While the syrup has not boiled, prepare the seaming key for work.

9. After boiling the compote, fill it with fruit jars. And immediately roll up under the metal cover.

Put the jars upside down, put them in a fur coat or sheepskin coat and let them cool completely. And then store in the refrigerator or in the pantry, where it is cool.

Pitted berry drink with lemon

You want the berries to be whole in this compote, but at the same time you can eat them right away and not be afraid for your life. So remove the bones from them, and this is not difficult at all, using special tools or improvised means, such as a pin or a wooden stick.

But, again, look, it all depends on the variety, there are those that, in principle, it is impossible to squeeze the bones from them.

Try to take sweet cherries not soft, but more elastic to the touch, but at the same time they should be ripe and unharmed.

We will need:

• Cherries - 2/3 of the volume of the jar
• Sugar - 0.2 kg
• Lemon - 2-3 pieces
• Water - 1 l

Stages:

1. First of all, rinse the berries in a colander, remove the tails, and if you get bored or flawed berries, remove them.

Then place them in a saline solution for 10 minutes, so that if there are suddenly worms in the bones, they will surface.

2. Then sort the cherries from the pits, and then place them in a jar, which you preheat in the oven or microwave. Place a couple of lemon slices on top. By the way, the lemon must also be doused with boiling water before cutting.

Fill the jar with boiling water, cover with a lid and let stand for 15-20 minutes. Then drain the liquid and add sugar to it, stir, bring to a boil, and so that the sugar is completely dissolved. Refill the container and screw on the twist or screw cap.

3. The color will almost immediately become ruby ​​or dark red, although this may not happen, it all depends on the ripeness and variety of berries.

4. In addition to self-tightening caps, you can easily take the most common ones, which are made of metal and are designed for seaming machines. In any case, after closing, it is necessary to hold the jars upside down, and insulate with a blanket, jacket, so that the heat remains longer and then gradually disappears.

As soon as the workpieces have cooled, remove the clothes and put them in the cellar. It's so easy and simple that you can also prepare such a compote for yourself, and then drink it at any time of the year.

Delicious compote of cherries with pits for the winter - a blank for a liter jar

No one will refuse such a fragrant and truly savory drink under any circumstances. Especially when your holiday is in full swing. Well, it's time to give you another truly interesting yellow cherry recipe.

Remember that in the finished workpiece, since it is with bones, the storage conditions even in the cellar are one year, since the bones themselves contain a substance, amygdalin glycoside, which subsequently begins to decompose and can cause poisoning.

I suggest you watch the story, which will really help you deal with all the subtleties. The hostess shows and tells in detail, and even puts interesting ingredients, currant leaves and cinnamon in one jar, for the sake of experiment. Therefore, you can repeat all these actions according to the plan right now.

How to close cherry compote with citric acid at home

Here is another simple and rather ordinary recipe, according to which you can roll any berries or fruits in this way, it is basic.

We will need:

• yellow cherries - about 500 g
• sugar - 250 g
• water - 2.5 l
• citric acid - a pinch

Stages:

1. Hold jars washed with baking soda over steam. Let drain all excess moisture, wipe with a towel.

2. Then measure the required amount of cherries, do it with the help of scales.

3. Then, as is customary in traditional recipes, moisten the berries with water, remove the tails, petioles, crumpled or spoiled berries and pour them in a saline solution for a couple of minutes. After all, cherries can be wormy.

4. Then drain the water and fill the jars halfway or almost to the top with berries, as you prefer. The more berries, the tastier! Then boil the water and fill it with a container with fruits.

Did you know? You can add strawberries or victoria to the sweet cherry, you get an excellent combination of fruits.

Let stand with the lid closed for 15 minutes, then drain the water and add sugar and lemon into it, boil again and fill the jar with such sugar syrup completely to the top.

5. Take the seaming key in your hands and twist it tightly so that nothing runs up. Then wrap the jars in a towel or fur coat and let cool gradually. Store where there is no sunlight and where it is cool enough.

And by the way, do not forget to sign the date and year, because storage for more than a year is fraught with unpleasant consequences, remember this.

Cherry compote with a stone without sterilization for the winter

Another home cooking method that you can easily do yourself, and most importantly, it is great in an apartment environment.

I decided to give a recipe in which the ingredients are prescribed in glasses. The cooking technology is almost the same as in the previous versions. But, there is one little secret to make this drink even more concentrated.

We will need:

• cherry or sweet cherry - 6 tbsp.
• sugar -1 tbsp.
• water - 2.7 l

Stages:

1. Pour the fruits into a colander and wash thoroughly in running water. Then remove the tails and remove all debris. Inspect for signs of decay or deterioration.

2. Then a couple of berries, it can be a whole glass or even two, place in a special machine for removing seeds. And do not touch the rest of the berries. Thus, those fruits that turned out to be pitted will give and release more juice during conservation.

3. Place two types of cherries in sterile jars and immediately sprinkle with sugar. Boil water, as bubbles go, fill the jar with them.

5. Carefully pour the resulting compote with a ladle and fix it with self-tightening lids. The jars should be lifted and placed on the other side, wrapped in warm old clothes and allowed to cool to room temperature.

Such a cute preparation awaits you at the exit. Thank you for your attention, cook for health!

That's the deal for today, friends. I hope that among the various options you will find your favorite and unique, or maybe you will do it all at once, ah-ha. After all, the harvest now pleases everyone! Cook cherry compotes and delight your loved ones and dear people!

On a pleasantly cold winter evening, enjoy the taste of your favorite summer. To do this, you need to work a little during the period.

Kitchen appliances and utensils

To close the cherry compote for the winter, the hostess will need a small pot in which to boil water, a large pot for sterilizing jars, lids for conservation, a plastic lid with holes to drain water, scales, and a spoon.

Features of product selection

When choosing bird cherries, remember that the fruits must be fresh and neat in appearance. There should be no stains, dents or worms.

1. We prepare jars and berries as described above.
2. Pour strawberries in equal proportions into the finished container.
3. Fill the jar filled with berries with cold water to find out how much syrup is needed to preserve.
4. Drain the water into a saucepan and add sugar to taste.
5. Boil water and pour hot syrup into jars with.
6. Cover the container with a metal canning lid.
7. We put the full jar in a pot of hot water.
8. Bring to a boil, reduce heat to low and simmer for 12-15 minutes.
9. At this time, the lids are also immersed in a pot of water and boiled for 5 minutes.
10. We roll up the banks.

Workpiece storage rules

But endless rains and flying bands of field thrushes make it necessary to quickly dispose of the harvest. It will not work to stretch the pleasure to eat it for at least a week. Either it will burst from moisture, or only bones on the stalks will remain from it after a raid by birds. Therefore, it is urgent to roll cherry compote for the winter.

Early cherries are also suitable for making compote. Most often it is mixed with strawberries - it turns out tastier. And the late one is good as a solo ingredient. It is absolutely self-sufficient and does not require any "backing vocals". Although it can be combined with apricots, peaches, some varieties of early apples, sour cherries.

Compote is twisted from cherries of any color - red, yellow, white, "red-sided". The main requirement for raw materials is that sweet cherries must be elastic, intact, not wormy. And if uninvited guests are wound up, then before cooking, you should soak the berries in a saline solution. Animals will float to the surface in horror and should be removed with a slotted spoon.

Compote is prepared with different contents of cherries. Someone cooks it because of the fragrant liquid, while for someone the cherry itself is more important. In the first case, you should put a third of the can of berries and fill the rest of the volume with syrup, and in the second case, it is the cherries that are tightly placed in the container. Very little syrup is needed.

Let's get to work. First of all, I give you a recipe brought from the Donbass about thirty years ago by my friend. Compote is prepared in this way not only from cherries, but from any berries and even from large tassels of elastic grapes.

Compote of cherries with pits for the winter - a simple recipe without sterilization

Ingredients for making sugar syrup

Two liters of water.

320-420 g sugar (about two glasses).

2-4 g of citric acid.

How to cook

1. Prepare the container - wash it cleanly using ordinary soda or mustard powder, rinse well, sterilize in any way you are used to.
2. Sort the cherries, select for rolling the compote only a completely whole, not wrinkled, without damage and signs of damage to the berry. Free from the stalks, if they remain, wash thoroughly.
3. Fill the jars by a third.
4. Prepare syrup, boil it.
5. Pour into jars through the top, immediately roll up boiled lids, put upside down.
6. Cover jars with warm clothes. And pile on top - use an old coat, blankets.
7. Leave it like that until they get cold.

My remarks

It is justified to prepare compote from fresh cherries for the winter without sterilization in containers of at least 3 liters.

Assorted cherries with strawberries are rolled up in almost the same way. Take fruits in any ratio.

Sterilized cherry compote

If you make compote with a predominant content of berries, then there will not be too much syrup in it. Such a product should certainly be sterilized to avoid spoilage during storage. Such a drink is prepared from berries with seeds and without seeds. In the first case, a syrup of 35% concentration should be prepared (for 650 g of water, 350 g of sugar). In the second case, we prepare a sugar syrup of 50% concentration (for 500 g of water, 500 g of sugar). A 1 liter jar requires approximately 300-350 ml of syrup. For each liter of syrup, 1 g of citric acid should be added.

How to roll up

1. Sort out raw materials, select only the highest quality berries for processing. Rinse in several waters, tear off the stalks and remove the seeds (if you cook without them).
2. Pour cherries into sterilized jars almost to the top.
3. Make a syrup of the desired concentration. Pour hot syrup (60°C) over cherries. Place sterilized lids on jars.
4. Place in a container with water heated to 70°C for sterilization. At the bottom of the pan, you can place a wooden plank or a clean cloth folded several times.
5. Sterilize 1 liter containers at 100°C for 30 minutes (pitted) or 20 minutes (pitted).
6. Tighten tightly, put upside down and cool as quickly as possible, but not in a draft.

My remarks

Using this technology, it is justified to roll compote in jars with a volume of 0.7-1 liters.

In winter, put pitted cherries from compote in pies, cakes, various desserts and just eat as fresh.

Compote according to the technology of two-time filling without sterilization

Ingredients for a three-liter jar

1.8-2 kg cherries (approximately).

1-1.2 liters of water.

1 cup of sugar.

2 g citric acid.

How to cook

1. Pour the sweet cherry prepared in the above way into jars almost to the neck.
2. Boil water, pour it into jars to the top of the neck, put on sterile lids. Let stand like this for 10-12 minutes.
3. Pour the water into the saucepan. The most convenient way to do this is through gauze fixed to the jar with an elastic band or a perforated lid.
4. Put sugar and citric acid into the water, heat the syrup to 100 ° C, boil for 1 minute.
5. Pour so that the syrup overflows through the neck of the container.
6. Roll it up immediately, turn it upside down, wrap it in something warm and leave it like that until the compote has cooled completely.

Seedless cherry compote recipe for a child

If you decide to cook compote from fresh or frozen cherries for a child, then it should be cooked pitted. After all, the baby can choke on them. A homemade drink is much healthier than store-bought juices and carbonated drinks stuffed with "chemistry" and sweeteners. It has only one drawback - a high sugar content, which is certainly harmful. Therefore, we will cheat and prepare compote in a saucepan to drink now, without sugar at all. When the compote has cooled, we will sweeten it with liquid honey (if the child is not allergic to it) or put a small amount of sugar, as in tea.

How to cook

1. We sort and select high-quality berries for compote, free them from the stalks, conscientiously wash them in water, and remove the seeds.
2. We boil clean water, send fruits into it, bring it to a boil again, remove from heat and leave the drink to brew in a saucepan.
3. Pour into cups or glasses, put sugar or honey to taste.

We have reached the end of our meeting today. Of course, you can cook compote from fresh cherries in a saucepan to drink immediately, throughout the season of this delicious berry. But in the summer it is better to just eat any fruits fresh, and prepare compotes for the winter.

At our house, it is customary to open the first jar of some kind of compote with a high content of fruits on New Year's Eve. Most often it is cherry, pear or apricot compote. For me, such a “hello from the warm summer” is tastier than any cake. Yes, and the kids love to "peck" delicious berries.

Cherry and cherry season is in full swing. When the whole family has eaten juicy, fragrant berries, it's time to think about harvesting cherries and cherries for the winter. If your family loves compotes, and at the same time you have a pantry, reliable mezzanines or, best of all, a spacious cellar in which you can store jars of compotes without any problems, now is the hottest time. And it doesn’t matter if you harvest from your site or buy berries in the market, compote from cherries in the winter will always come in handy.

Cherry is one of the earliest berries. It is she who opens the fruit season. Cherry berries contain carotene, nicotinic acid, vitamin C and other useful substances, including iodine. Cherries are credited with aphrodisiac properties. By the way, sweet cherry compotes are considered the best of the stone fruits, since the pulp of these berries is dense, elastic and does not soften after heat treatment.

Cherry does not lag behind sweet cherries in terms of the content of nutrients. Brightly colored cherry berries give a rich color in the compote, which allows it to be used in the preparation of colorful assorted compotes. It is better to collect cherries together with the stalks, since when they are separated from the berries, juice begins to stand out. It is better to remove the stalks immediately before cooking.

You can prepare mono compotes from sweet cherries or cherries, mix these types of berries or make assorted compotes with them by adding any berries or fruits - it will still be tasty and healthy. And it's beautiful - after all, cherries are not only red, but also yellow and pink.

To prepare compote from cherries or cherries, the berries need to be sorted out, washed, and the stalks removed. It is not necessary to remove the stones, but remember that stone compotes cannot be stored for more than 2 years.

Compote is cooked in different ways. The easiest way is to pour the berries into prepared jars, pour boiling water over them, let stand, then drain the water and boil the syrup on it, then pour boiling syrup over the berries in the jar again and roll up. This method is good for a large number of berries and housewives who do not like long fuss with banks. The most difficult - with pasteurization or sterilization, when the berries are poured with pre-cooked syrup of the desired concentration, the jars are placed in a deep bowl, poured with hot water and heated at a temperature of 80-100 ° C. Yes, this method is time consuming, but it is also the most reliable.

The number of cherries or cherries per jar is determined empirically and depends on tastes. Someone likes to open a jar of compote and immediately drink it without diluting it, but for someone it is more convenient to cook concentrated compote, which can be diluted with sparkling or boiled water - advice is inappropriate here. Cherry or cherry compote recipes contain recommendations for the amount of berries and sugar, but they are not strict, you can change them as you wish. The only thing that cannot be changed is the method of preparation. By ignoring the recommendations to sterilize or pasteurize compote, you risk losing your blanks. Therefore, be careful and choose the recipes that suit you best.

4-5 stack. cherries,
1.5 stack. Sahara,
vanillin - to taste.

Cooking:
Sort the berries and wash. Boil water at the rate of approximately 2.5-2.7 liters per jar. Sterilize jars, fill with berries and pour boiling water. Cover with lids and leave for 10-15 minutes. Drain the water from the jars into a saucepan, add sugar, boil and add vanilla. Pour the syrup over the berries in the jars and roll up immediately. Turn jars upside down and wrap.

Assorted cherry and apple compote

Ingredients:
3 kg cherries,
1 kg of apples
400 g sugar
1.5 liters of water,
3 g citric acid.

Cooking:
Sort the cherries and wash. Peel the apples from the core and cut into slices. From water, citric acid and sugar, boil the syrup. Fill the prepared jars by ⅓ with a mixture of cherries and apples, pour boiling syrup over and put on sterilization. 3-liter jars should be sterilized in boiling water for 30 minutes. Roll up and flip.

Compote of red and yellow cherries

Ingredients:
5 pieces. 0.8 liter jars of red and yellow cherries,
1 liter of water
650-700 g of sugar.

Cooking:
Sort and rinse the berries, put them in clean jars. Boil the syrup from sugar and water, pour hot into jars and put on sterilization. Sterilization time: 20 minutes from the moment of boiling. Roll up, turn over and chill.

Pitted cherry compote

1-2 stack. cherries,
50 g sugar.

Cooking:
Sort the cherries, wash and remove the pits. Place in clean jars, sprinkle with sugar and pour boiling water. Cover with lids and set to sterilize for 20 minutes from the moment of boiling. Roll up.

Cherry compote with blackcurrant


1 kg of cherries
100 g blackcurrant,
1 liter of water
300 g sugar.

Cooking:
Sort and rinse the berries, put in clean jars and pour boiling syrup over. Leave to sterilize for 25-30 minutes. Roll up, turn over.

Cherry and strawberry compote

Ingredients for a 3 liter jar:
1.5 kg of cherries,
1.5 kg strawberries,
1.5 liters of water,
700 g sugar.

Cooking:
Make a syrup of water and sugar and let it cool. Put the prepared berries in jars in layers, fill with syrup, cover with lids and pasteurize at a temperature of 80 ° C for 25 minutes. Roll up.

Assorted cherry and strawberry compote

Ingredients:
3 kg cherries,
500 g strawberries
4 stack Sahara,
2.5 tsp citric acid,
1 sprig of mint.

Cooking:
Rinse the cherry. Wash the strawberries, but do not remove the sepals. Put cherries first in clean jars, then strawberries, put mint leaves on top of them. Pour boiling water over and let stand for 15-20 minutes. Then drain the water, add sugar at the rate of 1 liter of water 1 stack. sugar, boil the syrup and add citric acid to it. Pour jars of berries with boiling syrup and roll up. Turn over, wrap.

Cherry compote with lemon. At the bottom of each liter jar, lay a circle of pitted lemon. Fill the jars with the washed berries, shaking to make the berries fit as tightly as possible. Pour sugar into each jar to taste. Pour boiling water over and sterilize under the lids: 0.5-liter jars - 7-10 minutes, 1-liter jars - 12-15 minutes, 3-liter jars - 20 minutes. Roll up, turn over. Orange can be used instead of lemon.

Assorted sweet cherry, cherry and apricot compote

Ingredients for a 1 liter jar:
200 g cherries
200 g cherries
200 g apricots,
400 g 30% sugar syrup.

Cooking:
Boil the syrup at the rate of 200-350 g of sugar per 1 liter of water. Rinse cherries, cherries and apricots, remove the stalks and seeds (optional). Put in layers in jars, pour boiling water and leave for 10 minutes under the lids. Then drain the water and pour over the boiling syrup. Roll up. Turn over and wrap. Use the water drained from the cans to make syrup for the next batches of compote.

Simple cherry compote

Ingredients for a 3 liter jar:
1-2 kg cherries,
300 g sugar.

Cooking:
Pour the prepared berries into sterilized jars, pour boiling water over them. Cover with a lid and leave for 10-15 minutes. Drain the water into an enamel saucepan, add sugar and bring to a boil. Pour boiling syrup over jar cherries and roll up immediately. Turn over and wrap.

Assorted compote of cherries and apricots

Ingredients for a 3 liter jar:
500 g cherries
500 g apricots,
1.5-2 liters of syrup (20-60%).

Cooking:
Boil the syrup based on the sweetness of the cherries and apricots. The more acidic the berries, the more sugar you need to put in the syrup. Place the prepared berries in jars in layers, pour boiling syrup over and pasteurize under the lids for 25-30 minutes at a temperature of 80 ° C. Roll up.

Assorted cherry and mulberry compote

Ingredients for a 3 liter jar:
1 stack cherries,
½ stack mulberry,
1 stack Sahara,
½ tsp citric acid.

Cooking:
Pour prepared berries into a jar, add sugar and citric acid. Fill with boiling water and immediately roll up with sterilized lids. Flip. Wrap up and let cool completely.

Cherry compote with spices without sugar

Ingredients:
cherry - how much will it take,
2-3 cloves,
1-2 peas of allspice,
vanilla.

Cooking:
Fill sterilized jars by ⅔ with prepared pitted berries, constantly shaking the jars. Boil the water, put the spices and fill the jars. Set to sterilize: 0.5-liter - 10-12 minutes, 1-liter - 13-15 minutes, 3-liter - 30 minutes. Roll up.

Cherry and blueberry compote

Ingredients for a 0.5 liter jar:
200 g cherries
400 g blueberries
400 ml 50% sugar syrup.

Cooking:
Cook sugar syrup at the rate of 1 kg of sugar per 1 liter of water. Rinse the berries, drain the water and spread on a towel to dry. Fill the jars with prepared berries to the shoulders, stacking them in layers. Pour in hot syrup and set to sterilize for 8 minutes. Roll up.

Assorted cherry and chokeberry compote

Ingredients for a 0.5 liter jar:
250 g cherries
300 g chokeberry,
450 ml 60% sugar syrup.

Cooking:
Boil the syrup at the rate of 600 g of sugar per 400 ml of water. Wash and dry the berries. Do not remove pits from cherries. Fill sterilized jars with berries, laying them in rows, pour boiling syrup over and sterilize, covered with lids, at a temperature of 80 ° C for 20 minutes. Roll up, turn over.

Cherry compote in own juice

Squeeze juice from a part of cherries and heat it with sugar at the rate of 200-300 g of sugar per 1 liter of juice. Rinse the cherries, put in jars, fill with juice and pasteurize at a temperature of 85 ° C: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina