Cherry and cherry season is in full swing. When the whole family has eaten its fill of juicy, aromatic berries, it’s time to think about storing cherries for the winter. If your family loves compotes, and 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 whether you harvest from your plot or buy berries at the market, cherry compote will always come in handy in winter.
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 beneficial substances, including iodine. Cherries are credited with aphrodisiac properties. By the way, 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 useful substances. Brightly colored cherries produce saturated color in compote, which allows it to be used in the preparation of colorful assorted compotes. It is better to pick cherries together with the stalks, since when they are torn off, juice begins to release from the berries. It is better to remove the stalks immediately before cooking.
You can prepare mono compotes from cherries or sour cherries, mix these types of berries or make an assorted compote with them, 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, you need to sort out the berries, rinse them, and remove the stems. It is not necessary to remove the seeds, but remember that stone fruit compotes cannot be stored for more than 2 years.
Cooking compote different ways. The simplest one is to pour the berries into prepared jars, pour boiling water over them, let them sit, then drain the water and boil the syrup in it, then pour boiling syrup over the berries in the jar again and roll them up. This method is good for large quantity berries and housewives who don’t like long fuss with jars. The most difficult one is with pasteurization or sterilization, when the berries are poured with pre-cooked syrup of the required concentration, the jars are placed in deep dishes, filled 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 sour berries per jar is determined empirically and depends on tastes. Some people like to open a can of compote and drink it right away without diluting it, while others find it more convenient to brew a concentrated compote, which can be diluted with carbonated or boiled water- advice is inappropriate here. Recipes for compotes from cherries or cherries 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 cooking method. If you ignore the recommendations to sterilize or pasteurize the compote, you risk losing your preparations. Therefore, be careful and choose recipes that suit you best.
4-5 stacks. cherries,
1.5 stack. Sahara,
vanillin - to taste.
Preparation:
Sort and rinse the berries. Boil water at the rate of approximately 2.5-2.7 liters per jar. Sterilize the jars, fill them with berries and pour boiling water over them. 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 the jars upside down and wrap them up.
Assorted compote of cherries and apples
Ingredients:
3 kg cherries,
1 kg apples,
400 g sugar,
1.5 liters of water,
3 g citric acid.
Preparation:
Sort and rinse the cherries. Core the apples and cut into slices. Make syrup from water, citric acid and sugar. Fill the prepared jars ⅓ full with a mixture of cherries and apples, pour boiling syrup over them and place for sterilization. 3-liter jars must be sterilized in boiling water for 30 minutes. Roll up and turn over.
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 sugar.
Preparation:
Sort and rinse the berries, place them in clean jars. Boil syrup from sugar and water, pour hot into jars and place for sterilization. Sterilization time: 20 minutes from the moment of boiling. Roll up, turn over and cool.
Pitted cherry compote
1-2 stacks. cherries,
50 g sugar.
Preparation:
Sort the cherries, wash and remove seeds. Place in clean jars, add sugar and pour boiling water. Cover with lids and sterilize for 20 minutes from the moment of boiling. Roll it up.
Cherry compote with black currants
1 kg cherries,
100 g black currants,
1 liter of water,
300 g sugar.
Preparation:
Sort and wash the berries, put them in clean jars and pour boiling syrup over them. Let it sterilize for 25-30 minutes. Roll it up and turn it over.
Cherry and strawberry compote
Ingredients for 3- liter jar:
1.5 kg cherries,
1.5 kg strawberries,
1.5 liters of water,
700 g sugar.
Preparation:
Boil syrup from water and sugar and cool. Place the prepared berries in jars in layers, fill with syrup, cover with lids and pasteurize at 80°C for 25 minutes. Roll it up.
Assorted compote of cherries and strawberries
Ingredients:
3 kg cherries,
500 g strawberries,
4 stacks Sahara,
2.5 tsp. citric acid,
1 sprig of mint.
Preparation:
Rinse the cherries. Wash the strawberries, but do not remove the sepals. Place cherries first in clean jars, then strawberries, place 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 cup per 1 liter of water. sugar, boil the syrup and add citric acid to it. Pour boiling syrup into jars of berries and roll up. Turn it over, wrap it up.
Cherry compote with lemon. Place a seedless lemon slice at the bottom of each liter jar. Fill the jars with washed berries, shaking so that the berries fit as tightly as possible. Add sugar to taste into each jar. Pour boiling water and set to sterilize under the lids: 0.5-liter jars - 7-10 minutes, 1-liter jars - 12-15 minutes, 3-liter jars - 20 minutes. Roll it up and turn it over. You can use orange instead of lemon.
Assorted compote of cherries, cherries and apricots
Ingredients for a 1 liter jar:
200 g cherries,
200 g cherries,
200 g apricots,
400 g 30% sugar syrup.
Preparation:
Boil syrup at the rate of 200-350 g of sugar per 1 liter of water. Wash the cherries, cherries and apricots, remove the stems and seeds (optional). Place in layers in jars, pour boiling water over them and leave covered for 10 minutes. Then drain the water and pour boiling syrup over it. Roll it up. Turn over and wrap. Use the water drained from the jars to prepare syrup for the next batches of compote.
Simple cherry compote
Ingredients for a 3-liter jar:
1-2 kg cherries,
300 g sugar.
Preparation:
Place the prepared berries in sterilized jars and pour boiling water over them. Cover with a lid and leave for 10-15 minutes. Pour the water into an enamel pan, add sugar and bring to a boil. Pour boiling syrup over the cherries in the jars 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%).
Preparation:
Cook the syrup based on the sweetness of the cherries and apricots. The more sour the berries, the more sugar you need to add to the syrup. Place the prepared berries in jars in layers, pour boiling syrup and pasteurize under lids for 25-30 minutes at a temperature of 80°C. Roll it up.
Assorted compote of cherries and mulberries
Ingredients for a 3-liter jar:
1 stack cherries,
½ cup mulberries,
1 stack Sahara,
½ tsp. citric acid.
Preparation:
Pour the prepared berries into a jar, add sugar and citric acid. Pour boiling water and immediately roll up with sterilized lids. Turn it over. Wrap it up and let it cool completely.
Cherry compote with spices without sugar
Ingredients:
cherry - how long will it take?
2-3 buds of cloves,
1-2 allspice peas,
vanilla.
Preparation:
Fill sterilized jars ⅔ full with prepared berries with seeds, shaking the jars constantly. Boil water, add spices and fill jars. Set to sterilize: 0.5-liter - 10-12 minutes, 1-liter - 13-15 minutes, 3-liter - 30 minutes. Roll it up.
Cherry and blueberry compote
Ingredients for a 0.5 liter jar:
200 g cherries,
400 g blueberries,
400 ml 50% sugar syrup.
Preparation:
Boil sugar syrup at the rate of 1 kg of sugar per 1 liter of water. Rinse the berries, drain the water and place on a towel to dry. Fill the jars with prepared berries up to the shoulders, laying them in layers. Pour hot syrup and set to sterilize for 8 minutes. Roll it up.
Assorted compote of cherries and chokeberries
Ingredients for a 0.5 liter jar:
250 g cherries,
300 g chokeberry,
450 ml 60% sugar syrup.
Preparation:
Cook the syrup at the rate of 600 g of sugar per 400 ml of water. Rinse and dry the berries. Do not remove pits from cherries. Fill the sterilized jars with berries, laying them in rows, pour boiling syrup and set to sterilize, covering them with lids, at a temperature of 80°C for 20 minutes. Roll it up and turn it over.
Cherry compote in its own juice
Squeeze the juice from some of the cherries and heat it with sugar at the rate of 200-300 g of sugar per 1 liter of juice. Wash the cherries, put them in jars, fill them with juice and put them to pasteurize at a temperature of 85°C: 0.5-liter jars - 10 minutes, 1-liter jars - 15 minutes. Roll it up.
Happy preparations!
Larisa Shuftaykina
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
- Prepare the container - wash it clean using ordinary soda or mustard powder, rinse thoroughly, sterilize in any way familiar to you.
- 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.
- Fill the jars one third full.
- Prepare the syrup and boil it.
- Pour into jars from the top, immediately roll up the boiled lids, and place upside down.
- Cover the jars with warm clothes. And pile on top - use an old coat, blankets.
- 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 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
- 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).
- Pour cherries almost to the top into sterilized jars.
- Make syrup of the desired concentration. Pour hot syrup (60°C) over the cherries. Place sterilized lids on the jars.
- 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.
- Sterilize 1 liter containers at 100°C for 30 minutes (with seeds) or 20 minutes (without seeds).
- 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 cup of sugar.
2 g citric acid.
How to cook
- Pour the cherries prepared in the above way into jars almost to the neck.
- 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.
- 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.
- Put sugar and citric acid in water, heat the syrup to 100°C, boil for 1 minute.
- Pour in until the syrup overflows over the neck of the container.
- 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 sweeten it with liquid honey (if the child is not allergic to it) or add a small amount of sugar, like in tea.
How to cook
- We sort and select high-quality berries for the compote, remove them from the stalks, rinse them thoroughly in water, and remove the seeds.
- Boil clean water, add the fruits to it, bring it to a boil again, remove from the heat and leave the drink to brew in the pan.
- 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, 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:
- Sort the fruits, remove spoiled, overripe, unripe, wrinkled ones.
- Remove the long petioles and wash the cherries.
- When all the water has drained, remove the seed from each fruit using any available method.
- Transfer the prepared raw materials into glassware, pour sugar on top and pour boiling water over it, cover with a lid.
- After 8-10 minutes, pour the liquid into a saucepan and heat to a boil.
- Boil the syrup for about 3 minutes.
- 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 a liter jar you need:
- 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:
- Sort the two types of berries and remove the stems.
- Rinse with warm water and allow all liquid to drain.
- Pour the fruits into the prepared container and pour boiling water over them.
- Cover the neck with a lid and leave everything for 10 minutes.
- Drain the liquid into a saucepan, add sugar and heat everything to a boil.
- Boil for about 3 minutes until all the sugar has dissolved.
- 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.
- 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:
- Sort the cherry fruits, remove the stems and wash.
- When they are dry, remove the seeds.
- 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.
- IN three liter jar add cherries and strawberries. Pour boiling water to the top.
- Cover with a lid and leave for a quarter of an hour.
- Drain the liquid from the jar into a suitable saucepan so that the berries remain inside.
- Add sugar and boil for about 4-5 minutes.
- 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:
- 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.
- Transfer the prepared raw materials into a jar and pour boiling water into it to the top.
- Cover the container with a metal lid and let everything sit for a quarter of an hour.
- Pour 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.
- 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:
- 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.
- Lids for preservation can simply be boiled for 5-6 minutes.
- To make it easier to drain the liquid from a jar of berries, you can cover it with a plastic lid with holes.
- Compote of cherries and cherries requires more sugar, since cherries have a sour and slightly tart taste.
- 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.
The simplest recipe for cherry compote includes the following ingredients: cherries - 0.5 kg, boiling water - 3 liters. and sugar - 1.5 cups - per 3-liter jar. It is not recommended to store cherry compote for the winter with pits for more than 1 year. When the cherry season is in full swing, it means that it’s time to think about a compote of these berries for the winter. Cherry is one of the first berries to ripen. And housewives, taking this opportunity, try to prepare it for the winter as quickly as possible, before the berries are overripe.
Preparing to roll compote
Preparing cherries for compote for the winter. Cooking recipes cherry compote a lot for the winter. It can be cooked with or without seeds, with the addition of mint, citrus fruits, and other berries and fruits.
It is better to take dark varieties of cherries for dessert drinks. But you can also cook from white, red, black berries, and also mix them together.
It is better to close the compote immediately after harvesting. Do not store berries in the refrigerator long time. Cherries should be large-fruited and ripe, with a rich taste. In order for the compote to be stored longer, you need to choose only whole, not deformed fruits.
If there are worms in the cherries, you need to pour a salt solution (water and two tablespoons of salt) over the berries and leave for a couple of hours. Remove everything that floats to the surface and rinse the berries well. If the cherry is clean, without wormholes, just fill it with water for a while, rinse and leave in a colander until completely dry.
It is important to know that cherry pits contain poisonous hydrocyanic acid, which eventually passes into the drink. Therefore, compote with a bone should be stored for no more than a year. When preparing a drink from cherries with pits, be sure to stick a tag with the date of manufacture on the jar.
Preparing the container. Before use, jars should be washed with baking soda and rinsed thoroughly. After this they are sterilized different ways:
- Microwave. With this method, the lids are boiled separately. Take a little water (about 1.5 cm) into the jars and boil for about 5 minutes;
- In the oven. With this method, the oven is heated to 120 degrees. Dry cans are placed on a wire rack with their necks down, wet cans – vice versa. Leave in the oven for 20 minutes (can volume is 3 liters);
- Fallow. The method is convenient for small quantities of containers. Pour water into a large saucepan, bring to a boil, place the lid on the bottom, and place the jars, neck down, on top of the grill. Boil for 20 minutes (jar volume 3 liters).
If immediately after sealing the jars small bubbles become noticeable, you need to twist the lids again. If the defect becomes noticeable later, then it is better to boil the drink and drink it.
Classic recipe for winter compote from cherries
At the height of the cherry season, it is necessary not only to have time to enjoy these juicy berries and saturate the body with vitamins, but also to make appropriate preparations for the winter, so that in the cold season you can pamper yourself with aromatic compote.
The site shares a wonderful recipe for making cherry compote for the winter. The recipe has been tested for years. The recipe is attractive because it does not require long and tedious fuss in the kitchen. The proportions are given for one 3-liter jar.
As for the amount of sugar, it depends on the preferences of each housewife. Guests and relatives enjoy drinking cherry compote, pouring it straight from the jar. If desired, can be slightly diluted with purified water. Therefore, if you want to get more drink, you can add more sugar. Then the finished compote can be diluted with either sparkling water or boiled water. Cherry compote will be a real pleasure on cold winter days.
- Cherry - 500 g;
- Purified water - 3 l.;
- Granulated sugar - 400 g;
- Citric acid - a pinch.
Cooking method:
- We sort through and remove twigs and leaves. Wash the cherries in cool water and give excess liquid drain. To prepare compote for the winter from cherries, select ripe berries, without damage or rot;
- Now let's start preparing glass containers for compote. Wash 3-liter jars thoroughly using baking soda. Rinse well. We send the containers to be sterilized. This can be done in any way available or acceptable to you (heat in the oven, steam). Metal caps for capping also need to be sterilized in boiling water;
- Pour purified water into the pan and set it to boil;
- Meanwhile, fill the sterilized jar with the previously prepared berries. Fill in about half the container with cherries. If you pour more, you will get less compote;
- As soon as the water boils, pour it into a jar of cherries. We leave the berries to warm up for about 10 minutes. At this time, you can lightly wrap the jar so that the container does not cool down so quickly;
- After 10 minutes, pour the water back into the pan and return to heat. Add citric acid, add sugar and stir until it is completely dissolved. Boil the syrup for 2 minutes;
- Next, pour the finished syrup into the jar and quickly roll it up with a special key using a metal lid. Turn the container over to check the quality of the seal. Leave the jar upside down until it cools completely;
- Cherry compote with pits is ready for the winter. And if you prepare not just one 3-liter jar at the same time, but several, you can immediately enjoy the taste and aroma of the winter preparation. A glass of aromatic and delicious compote made from cherries in winter will bring incredible pleasure and remind you of the sultry summer.
Cherry compote: a simple recipe for preparing for the winter
Ingredients (for a 3 liter jar):
- Cherry - 400 g;
- Sugar - 300 g;
- Purified water - 3 l.
Cooking method:
- In order for the cherry compote to stand and not explode, first of all, you need to take care of the cleanliness of the jars. Wash the glass container thoroughly and sterilize it in the oven or in a water bath. Don't forget to put the lids in boiling water for 1-2 minutes;
- Sort the berries, remove the stems, no need to remove the seeds, the recipe is for compote of cherries with seeds. Pour over the prepared fruits cold water and leave for 10 minutes for any existing worms to come out. If you are confident in the quality of the product used, you don’t have to leave it in the water. Some housewives dip the berries in salt water (40 g/5 l), then the worms instantly slip out - after which the fruits are washed well with running cold water;
- Pour the prepared cherries into sterilized jars and pour boiling water over them, leave for 10-12 minutes to warm the berries;
- After the time has passed, pour the berry water back into the pan, add granulated sugar and bring to a boil again;
- Fill the cherries in the jar again with boiling syrup to the very edges, close the lid and roll up;
- A 3-liter jar of cherry compote for the winter is ready. Be sure to turn the jar over, wrap it in a warm blanket and leave it like that until it cools completely. After the compote in the jars has completely cooled, the finished product can be moved for winter storage to a cellar, basement, or storage room in the apartment.
Their winter cherry compote with pits prepared in this way does not explode and is stored very well even in apartment conditions. Open and enjoy the finest homemade drink. Of course, the aroma of this compote is incredible. There are many ways and methods for preparing berries at home; try making cherry jam, you will definitely like it.
Cherry compote for the winter: recipe for a 3-liter jar
With the onset of summer, delicious berries appear and every housewife tries to make cherry compote for the winter. To make the cherry compote prepared for the winter bright and tasty, select large, sweet, ripe berries. They will brew well and give juice. Here the ingredients are designed for 10 full servings (3 liters).
Ingredients:
- Water – 3 liters;
- Sugar – 200 g;
- Cherry – 700 g;
- Citric acid – 1/2 teaspoon
Cooking method:
- First, thoroughly rinse all the berries purchased for cherry compote for the winter using a bag or colander, as is more convenient. Select only large berries, and at the same time sweet varieties, where the cherries are all ripe. The ingredients will be exactly enough for one, 3-liter jar. Do you have to remove the seeds? No, but here is cherry compote for the winter, a simple recipe without sterilization, when the seeds are initially removed, but are present separately, for flavor;
- First, wash all the purchased berries, at the same time removing the stalks, spoiled, rotten fruits. Then carefully remove the seeds and set aside without throwing them away. Collect them in large saucepan, fill it with water (you need 2 liters if you plan to close one 3 liter jar). Cook for 2 minutes. The seeds will enhance the overall taste;
- In the meantime, rinse the jars (you can double or triple the ingredients, depending on how many 3 liter jars you plan to close for the compote). Fill everything with cherries (1/3 each). Pour boiling water over the area where you previously cooked the bones (by the way, throw them away after cooking). Cover the jars with disposable tin lids. Let it stand like this for 15 minutes;
- Now drain the water into the pan, then add it required amount sugar and citric acid. The berries will remain in the jar. Let it boil. Stir until sugar is completely dissolved;
- The result was hot boiling syrup. Fill all the jars with boiling syrup, then roll them up like regular rollers. Then place them, lids down, in a blanket or blanket. Let it cool slowly, then remove. Homemade cherry compote is ready for the winter. You can drink 3 liters of ready-made cherry compote with citric acid for the winter without sterilization after a month of storage.
If desired, the compote can be diluted with water or sweetened by adding citric acid. If you add lemon on top of the main ingredient, you will need to shake the jar slightly after rolling. A couple of mint leaves can add a touch of freshness to the drink.
Recipe for winter cherry compote with citric acid
Having collected cherries for preparations for the winter, carefully sort them out. The stalks should be removed and the fruits should be inspected for rot. Remove all berries spoiled by birds, wrinkled, darkened. Leave only good fruits for compote. It is advisable that the harvest be harvested on time; do not allow it to become overripe.
Any variety of cherries is suitable for compote - yellow, pink, burgundy. In each case, the finished product will have its own unique taste and color. After sorting out the cherries, fill them with salted water and let them sit for about half an hour. This measure will get rid of the worms. Then rinse the fruits with plain water several times. The cherries for compote are ready, you can start.
Ingredients:
- Cherry – 500 g;
- Sugar – 500 g;
- Water – 2.5 l.;
- Citric acid – 1/4 teaspoon.
Cooking method:
- The list of ingredients that you have read is necessary to prepare one 3-liter jar of cherry compote. Increase the proportions depending on the desired number of cans;
- After preparing the berries themselves, it is necessary to thoroughly wash the container. It is better to do this with soda;
- After this procedure, the jars must be sterilized with any in a convenient way. Some people like to bake them in the oven, while others keep them over steam for several minutes. Don't forget about the lids - they must also undergo heat treatment;
- Pour purified water into the pan and let it boil;
- Meanwhile, place the cherries in a clean jar. The berries will fill it a little less than half;
- When the water boils, pour it into the bottle almost to the top. Let the berries warm up thoroughly (about 10 minutes);
- Next, pour the water back into the pan, add acid and sugar to it, dissolve it and let it boil;
- The syrup should boil for 2-3 minutes. Pour it into the jar very carefully to the very top. Roll up the container with a lid;
- We turn the 3-liter jar over and leave it in this position to cool, wrapped in something warm.
Cherry compote for the winter, 3 liters: video recipe