But endless rains and flying bands of field thrushes make it necessary to quickly dispose of the harvest. Stretching out the pleasure to eat it for at least a week will not work. Either it will burst from moisture, or only the seeds on the stalks will remain after a bird attack. Therefore, you urgently need to roll up 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 later 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, and some varieties early apples, cherry spandex.

Compote is made from cherries of any color - red, yellow, white, “red-sided”. The main requirement for raw materials is that the cherry must be elastic, undamaged, and not wormy. And if there are uninvited guests, then before cooking you should soak the berries in a saline solution. The living creatures will float to the surface in horror and should be removed with a slotted spoon.

Compote is prepared with different contents of cherries. Some people cook it for the aromatic liquid, while for others the cherries themselves are more important. In the first case, you should put a third of the jar of berries and fill the rest of the volume with syrup, and in the second, the cherries are placed tightly in the container. You need very little syrup.

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

Cherry compote with pits for the winter - a simple recipe without sterilization

Ingredients for making sugar syrup

Two liters of water.

320-420 g of sugar (about two glasses).

2-4 g of citric acid.

How to cook

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

My comments

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

Almost the same way they roll up an assortment of cherries and strawberries. Take fruits in any ratio.

Cherry compote with sterilization

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

How to roll up

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

My comments

Using this technology, it is justified to roll compote in 0.7-1 liter jars.

In winter, put pitted cherries from compote in pies, cakes, various desserts and simply eat them as if they were fresh.

Compote using two-time pouring technology without sterilization

Ingredients for a three-liter jar

1.8-2 kg cherries (approximately).

1-1.2 liters of water.

1 glass of sugar.

2 g citric acid.

How to cook

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

Recipe for pitted cherry compote for children

If you decide to make compote from fresh or frozen cherries for a child, then you should definitely cook it without seeds. After all, the baby can choke on them. A homemade drink is much healthier than store-bought juices and carbonated drinks filled with “chemicals” 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 so that we can drink it 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 it without large number sugar, like in tea.

How to cook

1. We sort and select high-quality berries for the compote, remove them from the stalks, rinse them thoroughly in water, and remove the seeds.
2. Boil clean water, add the fruits to it, bring to a boil again, remove from the heat and leave the drink to brew in the pan.
3. Pour into cups or glasses and add sugar or honey to taste.

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

At our house it is customary to New Year open the first jar of some compote with a large content of fruits. Most often it is cherry, pear or apricot compote. For me, this “greetings from a warm summer” tastes better than any cake. And kids really love to “peck” delicious berries.

Cherry compote is one of the most delicious drinks. It is very simple to prepare, it does not take much time and effort, any housewife, even the youngest, can handle it.

The berry is not suitable for freezing. Most often, it is poured with boiling water, adding sugar and, if desired, citric acid to dilute the strong sweetness of the fruit. Or canned together with other berries or fruits. It also makes excellent jam.

It is very healthy and contains a large amount of vitamins. The darkest, almost black berries are useful for hypertension. It has a diuretic effect, which helps cleanse the kidneys.

It contains fructose, glucose, amino acids, which are important and beneficial for the human body. These elements have a beneficial effect on microflora. It is recommended to eat in case of dysbacteriosis; it can be consumed by people suffering from diabetes.

The color palette of the berry is varied, from very light, almost white fruits, to red and very dark, almost black.

Cherry compote for the winter, a simple recipe for a 3 liter jar

We all love the delicious and sweet berry – the cherry, and the time for vitamins begins with it. This recipe will allow you to preserve it very quickly with a large amount of vitamins and beneficial properties.

The less we heat the fruit, the more vitamins will be retained. In this recipe, the products will be prescribed for 1 three-liter jar.

We will need:

• Berry – 2/3 jar volume
• Sugar – 200 grams per liter of water
• Lemon – 2-3 plastic

Preparation:

We take very red, ripe berries, so the compote will turn out tasty, rich

We wash the fruits, get rid of the stalks, fill them with water and leave for 15 minutes. Drain the water, fill a well-washed, sterilized jar

Wash the lemon under water. Let's cut into circles. From above, we send a couple or three of them to the berries

Fill the contents of the jar with boiling water, cover with a lid, and let sit for 20 minutes.

Pour water from the jar into a saucepan, add sugar per liter, wait for the syrup to boil, remove from heat and pour in the berries

We roll it under an iron lid, turn it upside down, and wrap it in a fur coat or blanket. Leave until completely cool, then store in a cellar or other cold place.

Bon appetit!!!

Compote of cherries, strawberries and cherries in a 1 liter jar

The combination of sweet cherries and canned cherries is simply perfect. The sweetness of cherries and its dominance will be diluted by the sourness of cherries, and the aromatic notes of strawberries will give the smell of summer, which is so lacking in winter.

Add spices, vanilla, anise or cardamom to the drink, all of which are ideal for adding extra flavor.

For a liter jar we need:

• Cherry – 300 gr.
• Cherry – 100 gr.
• Strawberries – 100 gr.
• Vanillin – 1 gr.
• Granulated sugar – 80 grams
• Water – 550 milliliters
• Cardamom - a pinch
• Star anise (anise) – 1 star

Preparation:

We sort the berries of cherries well for the presence of twigs, sticks and other debris, discard the broken and spoiled ones. We wash selected berries in running cold water.

We remove the stalks from the strawberries, rinse the ripe and dense berries under a small stream of water

Fill a clean, sterilized jar with berries, boil water, fill the container with it, put on the lid and leave for 15 minutes

Pour the colored water from the fruit into a saucepan, using a special lid. Add sugar and aromatic seasonings and cook the syrup for 5 minutes. Remove the star anise

We close the jars iron caps, cover and leave to infuse to acquire a bright taste and wonderful aroma

In the absence of cherries, you can make .

Happy preparations!!!

Cherry compote with mint for the winter, 3 liters

Cherry – unusual tasty treat, it’s a shame that her time is so short. By preparing compote, we can take away at least a small piece of summer.

Berry and mint are an unusual combination, try it, you will definitely like it, the slight coolness from this herbaceous plant

For a three-liter jar we will need:

• Cherry – 300-400 grams
• Sugar – 300-650 grams
• Citric acid – 1 teaspoon
• Mint – 1-2 sprigs

Preparation:

We rinse the jars well, scald them with boiling water (you can get burned by the steam coming out of the dishes, or the jar may burst), be careful

Place a container on the stove, pour water into it, wait for it to boil

We wash the berries, get rid of the stalks, pour ice water, leave for 30 minutes

Mint sprigs, rinse under water

Place one-third of the berries, mint sprigs, lemon, and sugar into the prepared container.

Fill the jars with boiling water. Roll it under the iron lid

Turn the jar upside down and check for moisture under the neck. Place the container with the compote on a towel and roll it over until the sugar dissolves.

Bon appetit!!! Happy preparations!!!

Preparing compote from summer berries for the winter

Berries are very healthy; we eat a great many of them during the season, but we don’t forget to prepare preserves from them. Let's take a little of everything and get a great drink

For 10 three-liter jars we will need:

• Sweet cherries – 4 kg.
• Strawberries – 1.5 kilograms
• Mulberry – 1 kilogram
• Currants – 1 kg.
• Sugar – 2 kg.

Preparation:

We prepare the container by washing the jars well with soda and rinsing them with clean running water. We put water on the fire and wait until it boils. Pour boiling water into the bowl, about halfway, and leave for 30 minutes.

While the jars are steaming, let's get to the berries. We wash it well, get rid of twigs and stalks.

Pour the water out of the jars, place them on a towel, and fill one third with berries. If you like canned fruits, add more at your discretion. Pour sugar on top, I have a 200 gram glass for a three-liter jar

Heat the water in a saucepan, fill the jars halfway with boiling water, cover the top with a towel, then set the second batch of water to boil, fill the jars to the brim with it

We close banks with any in a convenient way, turn it over, cover it with a warm blanket, and leave it to brew.

Bon appetit!!!

Compote with currants and cinnamon

There are many options for preparing cherry compote; it is distinguished by its bright, sweet taste and acidity. It has a unique aroma. Cherry compote deserves praise in itself, but its taste can be improved with other berries, such as currants

The combination of these berries is not only tasty, but also healthy. Prevention of flu and colds, it is important to drink with weak immunity, anemia, atherosclerosis. I offer a recipe for a delicious and spicy compote that will delight you on winter evenings.

We will need:

• Cherry – 1 cup
• Red and black currants – 100 gr.
• Cloves – 5 pcs.
• Cinnamon – 5 gr.
• Nutmeg – 3 pinches
• Ginger – 3 pinches
• Honey – 2 tbsp/spoon
• Water – 2.5 liters

Preparation:

We wash the berries. Place in a colander to drain excess water.

We put water on the stove, wait until it boils and pour in the berries. We add cloves, cinnamon, nutmeg, ginger, they will give our drink a unique taste and aroma. Pour into jars and roll under iron lids.

Bon appetit!!!

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Cherry compote - a simple recipe for preparing for the winter

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

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

Fragrant cherries rolled with compote for the winter are one of our family’s favorite winter preparations. I prepare cherry drink quickly and easily, without bothering with sterilization.

How to close pitted cherry compote

For home canning For cherries, it is better to choose varieties with well-separable pits. In this case, losses will be minimal. Hardware stores have special pitters for cherries. If such a device is not at hand, you can use a women's hairpin. For a delicious cherry drink for one liter jar you will need:

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

Preparation:

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

Delicious compote for the winter made from cherries and cherries

Such a compote from two related crops can be prepared in two cases. If you freeze early cherries in advance and store them in this form until the cherry season, or select late varieties of this crop that ripen along with the cherries.

For liter jar need to:

• cherries 200 g;
• cherries 200 g;
• sugar 180-200 g;
• about 0.6 liters of water or as much as will fit.

What to do:

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

From cherries and strawberries

For this compote, it is advisable to use cherries with the pits removed. This will make it more convenient to eat, washed down with a flavorful drink.

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

• strawberries 300 g;
• cherries 400 g;
• sugar 300 g;
• about 1.8 liters of water or as much as it takes.

How to preserve:

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

From cherries and apricots or peaches

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

To prepare you will need:

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

Algorithm of actions:

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

Subtleties of preparing compote from red or black cherries

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

When canning, especially without seeds, you need to remember that the berries release a lot of juice. If light berries are preserved together with dark berries, they also acquire a dark color.

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

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

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

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

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

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

Here are some tips that will help you prepare homemade compotes for the winter:

1. Jars and lids that are used for home canning must not only be washed, but also sterilized. For washing and degreasing glass, it is advisable to use baking soda. It removes dirt well different types, has no odor and is completely safe. Jars should be sterilized over steam. Before storing raw materials, the container must be dry.
2. Lids for preservation can simply be boiled for 5-6 minutes.
3. To make it easier to drain the liquid from a jar of berries, you can cover it with a plastic lid with holes.
4. Compote of cherries and cherries requires more sugar, since cherries have a sour and slightly tart taste.
5. In order to detect swollen and cloudy cans in time, they should be kept in sight for 15 days. Only after this can the workpieces be sent to the premises for storage. The temperature in it should not fall below + 1 degree.