Delicious cherries in syrup, canned for the winter with a pit. Canned cherries with pits - a recipe with step-by-step photos for the winter at home
Cherries occupy a worthy place in home canning. After processing strawberries and cherries, you can prepare several jars of this berry.
It grows in almost every garden, so it is sold at an affordable price.
Preserving cherries in their own juice for the winter is a much simpler process than making jam or preserves.
This preparation will help you create many delicious dishes, including dumplings with cherries, pies and pies with sweet filling. It is useful in preparing compotes and jelly.
You can decorate cottage cheese, semolina porridge with such a cherry, or just eat a few fruits just like that. It has not been subjected to long-term heat treatment, so it retains its shape, smell, and taste. In addition, it contains plenty of vitamins.
Cherries in their own juice for the winter - general principles of preparation
Fresh cherries need to be washed and sorted. We leave only whole fruits, without wormholes.
It is advisable to keep the berries for half an hour or an hour in cold and salted water, so that later you do not encounter an unattractive worm in the finished product.
The most labor-intensive process in preparing cherries in their own juice for the winter is removing the pits. The easiest way to do this is with a special device. But if you don’t have one, then a toothpick, pin, hairpin or even a manicure file will help. The seeds must be removed carefully so as not to crush the fruit.
The further process depends on the recipe.
Jars and lids should be prepared in advance. They must be washed with hot water and soda and steamed. Then the container is turned over and dried until dry.
Jars of cherries need to be sterilized. You can do this:
1). In a gas or electric oven. It turns on only after the cans are already inside. The usual sterilization time is 20 minutes. Most often, the process occurs at a standard temperature of 180 degrees.
2). In a saucepan with water. The dishes are taken larger so that at least four jars can fit in them. Place a cotton towel, thick napkin or wooden circle on the bottom of the saucepan. You need to do this for your own safety: the jars will definitely not burst when heated.
The glass container is placed in a saucepan, cold water is poured in and the heating is turned on. The liquid should not reach the neck of the jar by two centimeters. You can't let water get into the jar.
After boiling, a half-liter container with cherries is in the water for about fifteen or twenty minutes. The sterilization time for liter containers is up to half an hour.
To prepare the preserve you will need sugar and cherries. In rare cases, starch and water are added.
You will need a large spoon, a container for seeds, an enamel saucepan, a ladle, a colander, oven mitts and towels.
When rolling cherries, it is advisable to observe the following proportions: for every kilogram of fruit you need a glass of sugar. You can do this: for a liter jar, three tablespoons of sugar.
Especially ripe and juicy fruits can be preserved without sugar.
Jars of cherries are turned over and wrapped in something warm and large. They should be left in this form until the seaming has cooled completely.
Preservation is stored in a dark and cool place: a cellar or pantry.
Recipe 1. Cherries in their own juice for the winter “Fresh berry”
Ingredients:
Sugar - three tablespoons. for one liter jar;
Cooking method:
We sort the cherries and remove spoiled berries.
Soak it for half an hour in salted water.
Wash the fruits thoroughly under running water.
Transfer to a colander and let the liquid drain.
Pour a spoonful of sugar into a sterilized and dry jar. Then fill it halfway with cherries. Shake slightly so that the fruits lie more densely.
Add another tablespoon of sugar.
Fill the jar completely with cherries and shake.
Sprinkle another spoonful of sugar on top. It should be noted that if the cherries are very sour, then you can add more sweet ingredients.
Cover the jars with lids.
Sterilize in hot water for about 15 minutes. We start counting the time from the boiling of the liquid.
You can carry out this operation in the oven. The jars need to be kept there for 20 minutes at standard temperature.
Roll up the lids tightly. Turn over the container with cherries. Don't forget to wrap the jars well.
Recipe 2. Cherries in their own juice for the winter for making desserts
Ingredients:
One kg of ripe pitted cherries;
0.3 kg sugar;
50 ml water;
Two tablespoons starch;
Cooking method:
Cover the berries with sugar and place on medium heat.
Boil the cherries for five to seven minutes after the juice boils.
Remove the vessel from the heat.
Dissolve starch in cold water. There shouldn't be a single lump. Add it to the hot, but not boiling, juice with cherries.
Place the dishes with fruits on the fire again and wait for them to boil. Turn it off immediately.
We put the cherries in their own juice into clean jars for the winter, screw them in, cover them and wait until they cool.
Recipe 3. Cherries in their own juice for the winter “Winter Sweetness”
Ingredients:
Sugar - four tablespoons per 0.7 liter jar;
Cooking method:
Place the prepared cherries in a jar in a layer of approximately four centimeters.
Add a heaping tablespoon of sugar.
In the vessel where the fresh cherries lay, juice formed. Pour two spoons onto the surface of the fruit.
Cover the filled glass containers with lids and place in the oven for 30 minutes.
We take out the hot jars, covering our hands with an oven mitt or towel.
Twist, turn over and cover with something warm.
We hide the already cooled jars on a shelf in the pantry or cellar.
Recipe 4. Cherries in their own juice for the winter “Country recipe”
Ingredients:
Two kilograms of cherries;
Half a kilogram of sugar.
Cooking method:
Pour pitted cherries into a large saucepan. Add sugar and mix gently with a spoon or spatula.
You need to try to see if the juice released by the cherry is sweet enough. If necessary, you can add more sugar.
Place the saucepan on the stove and turn on low heat. Stirring occasionally, bring to a boil. Boil the cherries for about fifteen minutes.
Place the finished product in clean jars. Roll up the lid and turn it over.
Recipe 5. Cherries in their own juice for the winter without sugar
Ingredients:
Cooking method:
Remove the pits from each cherry.
Using a spoon, fill the prepared jars with fruits. Lightly compact the berries so that they release juice more actively. Leave a distance of approximately three cm between the top layer of cherries and the edge of the jar.
Cover each glass container with prepared lids.
Place the jars on a baking sheet and load them into the electric oven. We place them on the second level from the bottom.
Set the temperature to 150 degrees. Heating mode: top and bottom.
We watch the jars until the cherry juice boils in them. After this happens, we preserve it in the oven for about twenty minutes.
We take out the jars of cherries in their own juice, stored for the winter, and screw the lids on tightly.
Let the glass container cool to room temperature and store it until the winter cold.
Recipe 6. Cherries in their own juice for the winter “Sour berry”
Ingredients:
One kilogram of cherries;
Sugar - one tablespoon each. for a half liter jar.
Cooking method:
Preparing cherries and containers. Pour fruit into each jar. Shake until they fit tightly.
Place the jars in a saucepan. Add one tablespoon of sugar. Cover with lids.
Pour cold water into a saucepan. Turn on the fire.
The jars are sterilized ten minutes after the water boils.
We take out the jars and quickly roll them up. Turn it over, wrap it up and after cooling completely, move it to the prepared storage place.
Recipe 7. Cherries in their own juice for the winter in Eastern European style
Ingredients:
Sugar - five tablespoons each. per liter jar;
Cooking method:
Place pitted cherries into clean jars.
After half the glass container is filled, add granulated sugar.
Fill the jars with cherries almost to the top. Leave a distance of one centimeter to the edges of the container.
Pour clean water into each jar. It should fill the container completely.
Cover the jars with clean lids and screw them on. Turn each one over and make sure they are sealed tightly.
Place the jars in a large saucepan and fill them with water up to the neck.
After boiling, turn the heat down to medium and set the time at twenty-five minutes.
Turn off the heat and cover the saucepan with the jars with a lid. We leave the preservation directly in the water until the morning.
Unload the jars, wipe with a towel and turn over. Check again to see if they are sealed.
Preparing cherries in their own juice for the winter - tricks and useful tips
- When sterilizing in the oven, jars should be placed on a wire rack and a baking sheet placed underneath to prevent contamination of the entire inside of the stove. After all, when heated, juice can flow out of glass containers.
- If there are a lot of cans, then it is better to carry out the sterilization process in the oven. If their number is limited to three or four, a saucepan with water is more suitable.
- When the seeds are removed with a toothpick, one of its sharp ends can be broken off.
In order not to confuse the ratio of sugar and cherries, it is necessary to use jars of the same capacity.
Cherry compote for the winter will be an excellent drink for holiday dishes. A drink prepared with your own hands at home will delight you with its unsurpassed result. You will be able to get the whole range of useful substances from it, because the resulting cherry nectar will be without preservatives or any other harmful additives. The natural product will fill your body with the necessary vitamins and microelements that are so necessary during the winter.
Positive qualities of cherries
Vitamins, malic, citric, ellagic acids found in cherries have a beneficial effect on the body. Not only the flesh of the cherry is useful, but also its leaves and even the trunk of the tree. The gum from the bark is processed into medicines to treat the stomach and intestines. In folk medicine, cherries became famous as an antipyretic. Cherry juice with a large amount of vitamin C strengthens the immune system and has anti-inflammatory properties. Therefore, you should definitely cook a simple cherry compote for the winter or extract juice from it for subsequent daily use. Microelements iron, magnesium, copper have a targeted effect on the hematopoietic system. It is also advisable to use the fruits for pain in the throat, stomach and intestines.
Closing the compote at home
For those who want to make their own cherry compote for the winter, a simple recipe for this drink is provided below. Canning compote can be done in two ways: with sterilization and without sterilization. No matter which method you choose, the quality of storage will not be affected. The option for sterilizing jars of cherries provides additional time for this procedure. The duration of heat treatment depends on the volume of glass containers: a 1-liter jar will take 10 minutes, a 1.5-liter jar will take 15 minutes, and a 3-liter jar will require 20-25 minutes of sterilization. The time spent on sterilization replaces the time saved on boiling the sugar syrup in the pan. The choice is yours, but in general, canning cherries using any method takes up to one hour.
Modern methods of canning also offer the option of boiling cherry compote for the winter in a slow cooker or juicer. This will significantly reduce the labor intensity of the canning process.
Cherry compote for the winter in a slow cooker
Thoroughly wash the cherries and remove all greens. If desired, you can remove the pits using a pitting machine. 
Pour berries into a multicooker bowl and cover with sugar. Then fill with cold water. Select the “Extinguishing” mode and set the time – 1 hour. 
Sterilize jars with lids. The sterilization process can be performed using a kettle, oven, microwave or pan. 
Pour the boiled compote into the prepared container and immediately screw on the lids. Wrap in something warm and set aside until cool. 
A delicious sweet and sour drink is ready!
Ingredients include mint, honey and lemon.
Cherry compote for the winter without sterilization
Select ripe ones, throw away rotten ones. Wash in running water, do not remove the seeds. It is better to wash the cherries by placing them in a sieve. Here you will be sure that all dirt and harmful substances will be washed away. 
Wash the jars with soda and sterilize. 
Fill the container with cherries to 1/3 of the volume. The filling of the jar depends on how concentrated you want the drink to be. 
Bring tap water to a boil and pour it into a jar, cover the neck with a lid and leave for 10 minutes. 
Pour the aromatic water without the cherries back into the pan, add 300 grams of sugar if the jar is 3 liters. Boil the mixture. 
Fill the jars with boiling syrup and roll up the lids. Wrap for a day. 
The next day, the cherry compote with pits is ready.
1/3 of a jar will give a pleasant sweet and sour taste with a light red tint, half a jar of cherries will provide a rich aromatic drink, and 2/3 of berries for the entire volume of container will saturate the compote with a dark red color.
Cherry compote for the winter with sterilization
Remove stems from cherries and rinse. Fill sterilized jars to the top with berries. 
Make syrup: 400 grams of sugar per 1 liter of water. Pour the cold solution into the jars of cherries. 
Fill the pan with water and place the future provisions in it for sterilization. Sterilize for 10-15 minutes (depending on their volume) at a water temperature of 85 degrees. 
After the previous procedure, pull out the jars, roll up the lids and set aside until cool.
The listed step-by-step descriptions with photos of how to cook cherry compote for the winter quite accurately describe the canning process. But cherry compote can be cooked with the addition of other ingredients: strawberries, currants, apples, raspberries.
CHERRY JAM WITH SEALS
Dark-colored fruits, characterized by intense coloration of the skin and pulp, are suitable for jam. Jam with seeds has a pleasant almond aroma. Wash the fruits, dry them, chop them or immerse them in boiling water for half a minute, then pour in hot syrup prepared using half the required amount of sugar.
After pouring the syrup over the fruits, leave them for 4-6 hours, then separate the syrup from the fruits, add half the remaining sugar to it and boil for 10 minutes. Transfer the fruits to boiling syrup and leave again for 5-6 hours. After standing, drain the syrup again. Add the rest of the sugar to it and simmer for 10-12 minutes. At the end of cooking, the fruits are transferred to the syrup, left for 4-5 hours, after which the jam is cooked until ready.
For 1 kg of cherries - 1-1.5 kg of sugar, 1 glass of water.
PITTED CHERRY JAM
Rinse the cherries, remove the pits with a hairpin or a special device, then pour in hot syrup and leave for 3-4 hours. Bring the syrup to a boil, cook for a few minutes and leave again for 5 hours, then finish cooking the jam. For 1 kg of berries - 1-1.5 kg of sugar (depending on acidity), 1 glass of water or seed decoction.
CHERRY COMPOTE (1 METHOD)
Fill the jars with cherries up to the shoulders, pour cold syrup, place in a saucepan with cold water and put on fire. To prevent the berries from bursting and to warm up evenly, heat the water slowly to 85°C and let it stand: half-liter jars - 10 minutes, liter jars - 15 minutes. Cover the jars with lids and turn them upside down until cool. Syrup: per 1 liter of water - 200-400 g of sugar (depending on the type of cherry).
CHERRY COMPOTE (2 METHOD) Place pitted cherries in jars up to the shoulders, pour hot syrup and pasteurize at a temperature of 85°C: half-liter jars - 10 minutes, liter jars - 15 minutes, or in boiling water for 3 and 5, respectively minutes. Cover the jars with lids and turn them upside down until cool. Syrup: for 1 liter of water - 300-400 g of sugar.
CHERRY COMPOTE (3 METHOD)
Place the cherries in jars, add juice from any berries or cherry juice, place the jars in a saucepan with cold water and put on fire. Heat the water to 85°C and hold: half-liter jars - 10 minutes, liter jars - 15 minutes. Cover the jars with lids and turn them upside down until cool. Syrup: for 1 liter of juice - 200-400 g of sugar.
CHERRY COMPOTE (4 METHOD)
Place pitted cherries in an enamel bowl, add sugar, cover with a lid, put on fire and, stirring, bring to 85°C, let stand for 5 minutes, then fill hot jars one by one with cherries right up to the lid and immediately roll up. For 1 kg of berries - 300-400 g of sugar.
CHERRY JELLY
Remove the seeds from the cherries and steam under the lid with a small amount of water. Then rub the mixture through a sieve or colander. Mix cherry puree with apple juice and sugar and cook until tender. Pour hot jelly into jars. For 1 kg of cherries - 250 ml of apple juice, 500 g of sugar.
CHERRY IN YOUR OWN JUICE (1 METHOD)
After removing the seeds, immediately place the fruits tightly in jars; you can sprinkle them with sugar. Cover the jars filled almost to the brim with lids and place them in cold water to sterilize. Gradually heat the water and bring it to a gentle boil. From this moment on, sterilize the jars: half-liter jars - 10 minutes, liter jars - 15-20 minutes. After sterilization is complete, close the jars with clean lids, roll them up, turn the lids down and leave until cool. Placed in the cellar, cherries in this form can be stored for several years without losing their taste.
For a half-liter jar - 1-2 tbsp. spoons of sugar.
CHERRY IN YOUR OWN JUICE (2 METHOD)
Wash the fruits, drain well, remove the seeds, place in a bowl and sprinkle with sugar. Leave the cherries for 8-12 hours. Then place the bowl with the fruits on low heat and gradually bring the mass to a boil, pour into thoroughly washed and warmed dry jars, roll up and turn the lids down. Cover the top of the jar with a towel or napkin and leave until cool. For 1 kg of berries - 1 glass of sugar.
DRIED SWEET CHERRY
Remove the seeds from the fruits and drop them in batches into boiling sugar syrup. Cook the fruits for 8-10 minutes. After this, separate them in a colander and let the syrup drain completely. Place the cherries on trays and dry at a temperature of 35-45°C. Ready cherries should be quite soft and elastic. They should be stored in tightly closed glass jars. For syrup: per 1 liter of water - 800 g of sugar.
For the winter, compote is preserved from cherries, jam is made, and cherries are made in their own juice. Canning cherries in winter they will be a real find.
Delicious, sweet compote quench your thirst. Cherries in their own juice Suitable for various baked goods and dumplings. Cherry jam An excellent option for winter tea drinking.
The article provides proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.
Delicious cherry compote without sterilization. Easy to prepare and makes a refreshing drink.
Ingredients: fresh cherries, sugar, water.
Recipe
On three liter jar you will need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.
Sort through the cherries and wash. Wash and sterilize jars and metal lids.
Place the cherries in jars, add sugar, and fill halfway with boiling water. Cover with lids and leave for 10 minutes to allow the sugar to melt.
Add boiling water to the top, roll up the lids. Turn the jars upside down and cover until completely cool. Store the drink in the basement.
Ingredients: cherries, sugar.
Recipe
Wash and sterilize jars and lids. Sort and wash the cherries. Pour cherries into jars, about 1 kg each.
Pour boiling water into the jars with cherries to the top, cover with lids and leave for 30 minutes to steep.
Drain the water from the jars into a saucepan, add sugar (700 grams per 3-liter jar, in winter I mix the compote with water, it doesn’t affect the taste much - I do this to save space and jars, if you don’t mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Fill jars with cherries with the finished syrup and roll up the lids.
Turn the jars upside down and cover, leaving to cool completely. You can store the compote in the pantry at room temperature.
These canned cherries are suitable for baking muffins, pies, and cakes. For preservation you will need a little sugar.
Ingredients: cherries, sugar.
Wash and sterilize the jars (I have half-liter jars). Pour cherries 1/4 of the way into the jars. Then add 1 tbsp. l. into each jar along the surface.
Again a layer of cherries and a layer of sugar, repeat until the very top. It took me 3 tbsp for a jar. l. Sahara.
Cover the jars with lids and sterilize for 15 minutes (liter for 20 minutes).
We take out the jars and roll up the lids, turn them over until they cool completely.
From such cherries in winter they make compotes, jelly, and make dumplings with cherries. Add to cakes and various pastries.
Properly and quickly prepared cherries in their own juice retain more vitamins than jam or jam.
Ingredients: cherries – 1.5 kg, sugar – 1 kg.
Recipe for making cherries in your own juice
Wash and sterilize jars and lids. Wash and sort the cherries well, remove the pits.
Cover the jars with lids and sterilize in a saucepan with water for 15 minutes.
We take out the jars and roll up the lids. If the sugar has not melted completely, place the rolled up jars on their sides and roll them around the table until the sugar has completely melted.
Turn the jars upside down and leave until cool.
Video - Cherries in their own juice with sugar for the winter
This recipe is suitable for baking pies and for tea. Tasty and aromatic cherry jam for the winter - popularly called five-minute jam.
Ingredients: cherries – 1 kg., sugar – 1 kg.
Recipe for making jam
Sort and wash the cherries, remove the pits. Place in a non-stick pan. Sprinkle the cherries with sugar and leave for 1 hour to release the juice.
Place the pan on the fire, as soon as it boils, cook for 5 minutes, skimming off the foam. Remove the pan from the heat and leave the cherries for 3-5 hours, cover with a towel.
Cook again for 5 minutes after boiling, leave for 5 hours. Repeat this 3 times.
Pour the finished jam into sterilized jars and roll up the lids. Turn the jars upside down, cover with a blanket, and leave until completely cool.
Video - Pitted cherry jam
For the winter, you can freeze pitted cherries in the freezer. Probably the fastest recipe for preparing cherries for the winter. Cherries do not lose their taste and beneficial qualities. These cherries are suitable for making baked goods, dumplings, and compotes.
Ingredients: cherries – 1 kg, sugar – 100 g.
Recipe for frozen cherries
Wash and sort the ripe cherries well. Remove the seeds and sprinkle with sugar. Pour the cherries and sugar into a bag and place in the freezer.
In winter, get the required amount and prepare various dishes.
Video - How to remove (pull out, remove) pits from cherries?
These are simple and proven recipes for canning cherries for the winter.
The queen of summer is considered to be cherry. It is she, the ruby beauty, that we feast on with pleasure, bending the branches, heavy from the abundance of berries. Cherry in its own juice is a kind of time machine, or, if you like, a virtual bridge connecting us in the cold winter with the sunny summer. Oh, how good these round berries will be in dumplings, pies and compotes. The aroma of cherry, spreading throughout the apartment, immediately fills it with comfort, warmth and the promise of happiness.
Cherries in their own juice are the simplest type of preparation, which will not take much time, but will give you a lot of pleasure. And besides, you can choose any option you like: with or without seeds, with or without sugar. The main ingredient is cherries, and it’s worth paying close attention to. The berries must be ripe, fresh and quite large; they will better retain their shape if you suddenly choose the seedless option, plus they have a lot of juice, which is very important for this type of preparation. After removing the pit, the pulp of small cherries takes on a not very appetizing shape, and in winter, cherries in their own juice should, you see, also please the eye. Before preservation, cherries must be carefully sorted, wormy, unripe or spoiled fruits, all twigs and leaves must be removed. The cherries selected for preparation must be washed extremely carefully so as not to bruise them, otherwise they will release their juice ahead of time.
Now about the bones. This activity requires patience and time, but if you involve other family members in this matter, the work will go faster and more fun. After all, everyone loves cherry pies in winter. There are more than enough options for removing a bone. Some people arm themselves with special devices, others use a pin the old fashioned way or simply pull out the bones with their hands. The main thing is that the pulp remains as intact as possible.
Decided to leave the cherries with pits? Even easier. Then your task is to carefully sort it out, wash it and start preparing it. Such berries will undoubtedly look more beautiful, but do not forget that they are not intended for long-term storage. After 8-10 months, the substance contained in the seeds begins to turn into hydrocyanic acid - a dangerous poison that can easily be poisoned. So it is advisable to use the preparations before this time, turning them, for example, into aromatic compotes.
To prepare cherries in their own juice, take small glass jars - 0.5 l or 1 l - this is very convenient: open and immediately use for their intended purpose. Before storing the cherries, wash and sterilize the jars in the usual way. For all types of cherry preserves, use varnished tin, aluminum tin, and if screw jars, then metal screw caps. Such lids are less susceptible to oxidation.
Just a few words about storage. Cherries in their own juice feel great at room temperature, but jars must be stored in semi-darkness or darkness, as cherries can change color in the light. So arrange your treasured preparations for the time being in cozy pantries. Let them await their finest hour there.
And now, armed with our simple but important tips, choose a recipe to your taste and, as they say, in good time.
Natural cherries in their own juice with pits
Ingredients:
cherries - quantity as desired.
Preparation:
Sort through the cherries, rinse them thoroughly under running water, then let the water drain, place in prepared sterilized jars to the top and fill with boiling water. Cover the filled jars with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes. During sterilization, cherries settle, so you need to periodically replenish the jars by adding the required number of berries to them. After sterilization, roll up the jars, turn them upside down and leave them like that until they cool completely.
Cherries with pits in their own juice with sugar (method No. 1)
Ingredients:
cherries - quantity at your discretion,
sugar.
Preparation:
Sort through the cherries and remove spoiled berries. Remove the seeds from about a third of the berries selected for preservation, grind the pulp in a meat grinder and squeeze out the juice. Add sugar to it at the rate: per 1 liter of juice - 300 g of sugar and bring to a boil. Let the juice simmer a little until the sugar dissolves well. Place the remaining cherries in clean sterilized jars, pour hot cherry juice over the berries and sterilize: 0.5 liter jars - 20 minutes, 1 liter jars - 25 minutes at a temperature of 100ºC. Then roll up the jars, turn them upside down, cover with something on top and leave until completely cool.
Cherries with pits in their own juice with sugar (method No. 2)
Ingredients:
cherries - quantity as desired,
sugar.
Preparation:
Place the prepared cherries selected for preservation tightly into clean, sterilized jars, pouring 1-2 tablespoons every 2 cm. sugar and shake the jars periodically so that the berries are distributed evenly. Top each jar with a couple of tablespoons of sugar as well. Cover the filled jars with lids and place them in a saucepan with water. Sterilize at a temperature of 100ºC: 0.5% liter jars - 15 minutes, 1 liter jars - 20 minutes. Then carefully remove the jars of cherries from the pan, roll up the lids, turn over, wrap and leave to cool completely.
Pitted cherries in their own juice with sugar (method No. 1)
Ingredients:
1 kg cherries,
300 g sugar.
Preparation:
Sort out the cherries. Wash them thoroughly, without pressing too hard, and remove the seeds. Place the prepared pulp in a saucepan, add sugar, bring to a boil, remove from heat and, pack in clean, sterilized jars, roll up the lids.
Pitted cherries in their own juice with sugar (method No. 2)
Ingredients:
cherry,
sugar - 1 cup. for every kilogram of berries.
Preparation:
Sort through the collected fruits, remove the seeds and in a prepared enamel bowl, sprinkle the cherry pulp with sugar at the rate of 1 cup. sugar per 1 kg of cherries. Leave the berries in this form for 12 hours so that they can soak in sugar and release the required amount of juice. Then put the pan with the cherries on the fire and let it boil. Place the berries in sterilized jars, pour in the juice released during cooking and immediately cover with boiled lids. Turn the jars upside down, wrap them up and leave to cool. When they have cooled completely, store the workpiece in a dark place.
Pitted cherries in their own juice without sugar
Ingredients:
large, ripe cherries - as many as you can eat.
Preparation:
Sort through the cherries, cover the selected berries with cold water and leave for 1 hour. Then remove the seeds from the berries and place the pulp in a saucepan. Next, place the seedless fruits in sterilized jars, fill them with the juice remaining in the pan and place the filled jars to sterilize as follows. Cover the bottom of a large pan with a thick cloth, place the jars on it, pour so much cold water into the pan so that it does not reach the neck by 2 cm. Set the pan with jars on gas and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes from the moment the water boils. After sterilization, carefully remove the jars from the pan, seal tightly with boiled lids, wrap and leave until completely cool.
“Drunk cherry” in its own juice for pastries and cakes
Ingredients:
1 kg cherries,
700 g sugar,
300 ml water,
200 ml vodka or cognac.
Preparation:
Thoroughly wash selected ripe and large cherries and shake off the water. Add sugar to the water and bring to a boil over low heat, stirring occasionally. Place the cherries in boiling sugar syrup and cook for 10 minutes, periodically skimming off any foam that forms. Then remove the cherries from the syrup, place them in clean, sterilized jars, and add vodka or cognac to the hot syrup and mix well. Pour the resulting solution over the cherries, immediately roll up the jars with sterilized lids, turn them upside down and leave until they cool completely. Store this preparation in a cool, dark place.
Cherries in their own juice in a slow cooker
Ingredients:
1 kg cherries,
1 stack Sahara.
Preparation:
Sort through the cherries, wash them, dry them slightly, place them in a multicooker bowl, add sugar and leave for 4 hours to release the juice. Turn on the “Steam” mode for 20 minutes to dissolve the sugar, then set the “Stew” mode to 60 minutes. If the multicooker has a “Cooking” mode, first turn it on for 30 minutes, and then switch the multicooker to the “Stewing” mode for 1 hour. Place the finished cherries into pre-sterilized jars and seal them with boiled lids.
Prepared cherries in their own juice will help you stay in a dreamy cherry mood all winter and maintain optimism, filling your tired body with tasty and healthy vitamins.
Happy preparations!
Larisa Shuftaykina
