It's not just that the cherry is in own juice It is considered one of the most popular and sought-after sweet preparations for the winter. Appetizing berries in light syrup are a bright and tasty dessert, as well as an excellent addition to ice cream. These cherries can be safely used in baking - try pies and pies, cakes and pastries, puff pastries, dumplings and cheesecakes with canned berries!
It is not necessary to use exactly as many cherries as indicated in my recipe. It is enough to understand that 300 grams of granulated sugar is enough for 1 kilogram of prepared berries. Even if this is not a classic cherry preserve or jam - you will also really like aromatic, pleasantly sweet cherries with a characteristic sourness.
Ingredients:
Cooking the dish step by step with photos:
We sort the berries and wash them in cold water. Place on a sieve to drain the water.
Remove the seeds using any convenient method. I highly recommend buying yourself a similar device for removing pits, although you can use a pin the old fashioned way (my mother still does this).
The weight of the cherries (2 kilograms) is indicated in an already prepared form, that is, without seeds (the seeds weigh about 180 grams). You can take as much as you have, adding the required amount of granulated sugar.
Sprinkle the prepared berries with sugar (600 grams is enough for this weight of cherries). By the way, also add the juice that forms when you remove the seeds from the berries directly into the pan.
Gently mix the berries with sugar with your hands, as if scooping the contents of the dish from the bottom up. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the cherries with sugar overnight if you added the berries in the evening. If the room is too hot, the berries may sour, so place the container with the cherries in the refrigerator for a while.
My cherry was very ripe, so the berry juice was released in literally 2 hours. There is almost no sugar left at the bottom.
While the berries were resting in sugar, we managed to prepare the dishes for canning them. For this recipe you will need 4 jars (500 milliliters) with lids that need to be sterilized. IN Lately I stopped sterilizing jars in the microwave and switched to the oven. We transfer the cherries into jars, filling them with the resulting syrup. Everything that was in the pan fit completely into these 4 jars.
Since our berries are raw, the preparation must be warmed up (if you plan to store it in a basement or cellar). For storage in the refrigerator, the processes of heat treatment of dishes and cherries can be completely neglected - nylon lids will help you. But in this case, the dessert will need to be eaten within a few days! For long-term storage, take a pan, put a piece of fabric on the bottom (so that the jar does not burst), and place the blanks.
We cover the jars with sterile lids: if you have screw lids, just screw them on, but not all the way. We place regular tins (as in the photo) on the jars. Fill the jars with water up to the hangers (it can be cold, it can be warm, but not with boiling water, so that the jar does not burst from the temperature difference). Place the pan on the fire, bring to a boil and, with a slight gurgle, sterilize the workpieces for 15 minutes.
Berry preparations are a good help for the winter diet, when the body is exhausted by stress and colds. You often have to doubt the quality of a store-bought product; jam or compote prepared with caring hands is another matter. Cherries in their own juice are especially good for the winter. It is prepared with sugar, without sugar, with and without seeds, with various additives. You can experiment with cherries endlessly, creating delicious recipes with spices, berry additives and even chocolate.
Cherry preserves for those with a sweet tooth
Cherry winter preparations Competing in terms of usefulness with popular raspberry and currant products. Cherries contain a lot of potassium and other micro- and macroelements. It contains slightly less coumarins, substances responsible for the health of blood vessels and the heart, than in pomegranates and red currants. Cherry strengthens the cardiovascular system and lowers blood pressure. Its use reduces the risk of cancer.
Benefits of the drink:
- This is the most useful preparation for the winter; most vitamins are preserved in the berries. Unlike compote, juice-containing preparation does not require water. The berries taste much closer to fresh ones.
- Juicy and appetizing cherries are ideal for making jelly and compotes, filling for dumplings, pancakes, pies, buns and other homemade baked goods.
- Whole fruits can be prepared for decorating confectionery products.
Those who are used to taking care of their health should learn about (recipes, videos of home treatment).
Recipe for preparing cherries with sterilization
Many housewives prefer recipes without sterilization. However, this procedure is not superfluous; it allows you to avoid damage to the preserved food and unpleasant consequences from its use. The essence of sterilization is to warm the filled jars before sealing. The taste and benefits of the berries remain unchanged, and pathogens die.
Sterilization is mandatory for sugar-free cherry preparations so that they last longer.
Ingredients:
- cherry – 0.5-0.7 kg;
- granulated sugar – 10 tbsp. l.
Step-by-step preparation:
How long does it take to sterilize cherries?
No matter how the berries are prepared - with or without sterilization - the containers must be sterilized with steam before placing the product in them. The lids are also treated in boiling water.
0.5 liter jars boil for 10-15 minutes, 1 liter jars - 15-20 minutes.
Video from simple recipe preparations.
Two best recipes in own juice without seeds
If you want to get delicious berries with sugar, then the amount should be 2-3 times less than berries. This distinguishes cherries in their own juice from jam, which contains slightly more sugar than the berry component.
You can remove the seeds either manually using a pin or paper clip, or using a special cleaning device.
Five-minute seedless and without sterilization
Ingredients:
Before canning, the berry mass is washed, sorted, and the seeds are removed. A layer of berries is placed in a wide basin, sprinkled with sugar, then the next layer and sweetened again. Place the container on the stove and bring to a boil. Five-minute cherries in juice should be cooked for the same amount of time as jam according to a similar recipe - no more than 5 minutes.
With prolonged heat treatment, the fruits lose their integrity.
After boiling for five minutes, transfer the product to sterilized dry containers. Close with sterilized lids, then wrap and leave until completely cool.
Cherries in juice with sugar in the oven
Ingredients for liter jar:
- cherry – 700-800 g;
- sugar – 100 g.
Cooking instructions:
It doesn’t take much time, the cherry delicacy turns out delicious and can be stored for a long time.
Cherries in their own juice with pits
This berry turns out to be more tart and aromatic. Sterilization helps protect the product from fermentation.
Ingredients:
- 1 kg of fruit requires 400-500 g of sugar.
Preparation:
You can make canning with juice using a blender. To do this, a third of the berry mass is peeled and crushed with a blender. Place the puree in cheesecloth or a sieve and squeeze out the juice. Add 0.3 kg of granulated sugar to 1 liter of juice. Place on fire and bring to a boil. Place the remaining cherries in sterilized jars, pour hot syrup, and roll up the jars.
Cherries in their own juice without sugar with sterilization
This is not only the easiest cooking method, but also the healthiest. This product is recommended for dietary nutrition.
Sugar free recipe:
- 1 kg of the collection is cleared of seeds, transferred to a basin, and left in a warm place for 2-3 hours.
- The cherries are placed in prepared jars and filled with their own juice.
- Sterilize in boiling water for 15 to 25 minutes and roll up with tin lids.
Cherry for decorating cakes
Any sweet tooth will love this dessert with cream and delicious cherries. The combination with chocolate icing is considered impeccable. Candied cherries are ideal for cocktails and ice cream. An incomparable decoration option is “drunk cherry” with the addition of cognac.
Ideal decoration for desserts
Preparing berries for decorating desserts:
- The fruits are taken whole, along with the seeds.
- 1 kg of collection is washed through a colander, cleared of debris, and dried.
- In a saucepan, boil syrup from 0.3 liters of water, 0.7 kg of sugar.
- After boiling, add the berries to the syrup and cook for 10 minutes. The foam needs to be removed.
- The fruits are removed from the syrup and placed in prepared containers.
- 200 ml of cognac is poured into the syrup. When the mixture boils, pour the fruits into it.
- All that remains is to roll up the canned food and wrap it until it cools.
Video on how to make cocktail cherries.
The secret of delicious cherry preparation is ripe and whole berries, sterilized containers, a little sugar and good mood during the cooking process. It doesn't take much effort to get the perfect dessert for tea, a soft vitamin filling for pies, or an elegant decoration for desserts.
Cherry jam, cherry compote, jam, jelly... This is not the entire list of preparations that can be prepared from cherries. We advise you to familiarize yourself with interesting recipes right now!
Cherry jam with pits
To prepare the preparation, select fruits with a dark color. They have dense, well-colored flesh. The jam from these berries will turn out beautiful and aromatic. Wash 1 kg of berries, dry, pierce, place in boiling water for half a minute, pour in hot syrup made from half a glass of water. Leave the fruits covered in syrup for 6 hours. Remove the berries, combine with half a glass of sugar, and simmer for 10 minutes. Place the fruits in boiling syrup and leave for 6 hours. Drain the syrup again after soaking, add the remaining sugar, and simmer for 10 minutes. At the end, put the fruits in syrup, let stand for 5 hours, and cook the delicacy until ready.
Consider and.
Pitted cherry jam
Fill 1 kg of berries with one and a half glasses of sugar, add a glass of water or seed decoction. Wash the cherries, remove the pits special device or a simple pin. Pour in the hot syrup and leave again for 5 hours. Finish cooking the jam. Cherry jam for the winter
Compound:Apple juice – 0.25 l
- granulated sugar – ½ kg
- cherry – 1 kg
Remove the seeds, steam the fruits under the lid, adding a little water. Grind the mixture through a colander or sieve. Combine cherry puree with apple juice, sugar, boil until done. Pour the finished jelly into jars.
Do and.
Five-minute cherry jam
You will need:Cherry berries – 1 kg
- half a kilogram of sugar
Sort the cherries, wash them, remove the pits. Place the berries in an enamel bowl (you can also use a copper container) and place the sugar in layers. Leave the cherries sprinkled with sugar for 5 hours. Place the bowl on the stove and cook for 7 minutes, remembering to stir frequently. While still hot, pour the jam into dry, hot jars, seal hermetically with lacquered tin lids, turn upside down, and cool completely.
What do you think?
Cherry marmalade
For 1 kg of cherry fruits, take the same amount of sugar. Peel the cherries, discard the pits, and allow the berries to release their juice. Grind the berry mass through a sieve, add sugar until the mass becomes thick. Pack into jars or simply place on a baking sheet. Dry in the oven at low temperature. Sprinkle the finished marmalade with powdered sugar and distribute into jars. The preparation is perfectly stored in the refrigerator.
Thick cherry jam
Compound:Water
- granulated sugar
- cherry fruits
- gooseberry juice
Prepare the cherries, remove the pits and place in an enamel bowl. For every kilogram of berries, add 150 ml of clean water. Put on fire, add 1.1 kg of sifted sugar. Boil the mixture with regular stirring until cooked. At the end of cooking, add 15% of total weight gooseberry juice. Boil until done. Additionally, the contents can be turned through a meat grinder. Place the hot workpiece into heated dry containers, cover with lids, and place on the lid until cooled.
Find out how to prepare.
Pitless cherry jam for the winter
Remove 2 kg of cherry fruits and fill with syrup made from 1.2 kg of sugar and a glass of water. Boil the contents for 90 minutes. 10 minutes before the end of cooking, pour in the juice from half a lemon and the chopped zest. Leave the contents for 8 hours. Strain after settling, dry in an oven at 40 degrees. At the end of drying, roll the cherries with sugar and store the preparation in jars.
Your family will love and.
Cherry jam with pits for the winter
Wash 1 kg of cherry fruits and pierce them. Make a syrup from 1.3 kg of sugar and half a liter of water, pour over the prepared fruits. Let them sit for 3 hours. Boil for 5 minutes, leave for another 3 hours. Repeat the procedure 3 more times. After the third procedure, roll up the workpiece. If you plan to cook the workpiece in 2 steps, then use only half the specified amount of water for the specified amount of granulated sugar.
And another simple recipe
Peel 0.8 kg of cherries, pour in syrup made from 1.2 kg of sugar and three glasses of water. The syrup should be warm. Let it sit for 12 hours. Drain the syrup, boil, pour over the berries. After 3 hours, drain the syrup and boil until slightly thick. Pour over the berries and cook the mixture. Skim off any foam that has formed and cook while stirring for 20 minutes. Make the fire as quiet as possible. Pack into jars, screw the workpiece. 10 minutes before the end, throw in a sprig of mint. Remove it before packaging.
Consider and.
Cherry jam with gelatin
Compound:
Tablespoon gelatin
- fresh cherries – 0.48 kg
- granulated sugar – 0.16 kg
- water – 0.48 l
Select fresh berries for cooking, rinse and remove seeds. Place the berry mass in an enamel bowl, add sugar, pour in water, let the contents boil over moderate heat, cook for five minutes while stirring. Pre-soak gelatin and water in two tablespoons of water, dissolve in a water bath until completely dissolved. Add cherries with water and sugar to the resulting gelatin mass, stir and heat. Keep on the stove until the first signs of boiling appear. Seal with previously boiled lids. Wrap yourself in a warm blanket so that the seams cool gradually.
Do and.
Recipe with apricots
Compound:
Apricot – 0.2 kg
- cherry – 0.3 kg
- granulated sugar – 0.2 kg
- water – 0.1 liters
How to cook:
Wash the apricots under running water and cut them to remove the seeds. Cut each apricot half again to form wedges. Simply wash the cherries without removing the seeds. Prepare the syrup: pour water into a saucepan, add the specified amount of sugar. Place the pan on the fire until the granulated sugar is completely dissolved. Stir constantly and bring to a boil. Place the cherries in the boiled syrup, add apricot slices. Stir with a wooden spatula and bring the fruit and berries to a boil. Reduce heat and simmer the contents for exactly 5 minutes. Place the prepared delicacy into jars and cool upside down.
Cherry-chocolate preparation
Pitted cherries – 0.5 kg
- a large spoon of lemon juice
- a glass of sugar
- dark dark chocolate bar
- water – 50 ml
- dark cognac or rum – 0.1 liters
Place seedless berries into a saucepan, add lemon juice and water. Enter the specified amount of sugar. Stir and gradually bring to a boil. Reduce heat, pour in cognac or rum. Cook over low heat for about 25 minutes. Don't forget to stir from time to time. Remove the pan from the heat and add the chocolate pieces. Stir until completely dissolved, cool, and pour into prepared jars.
Recipe with cranberries
Fresh cranberries – 0.35 kg
- juice from two lemons
- cherry – 1 kg
- raspberry syrup
- water – 0.25 liters
- white sugar – 1.3 kg
How to cook:
Sort the cranberries, wash them, and let them dry. Place the berries in the bowl of a food processor and chop thoroughly. Place the cranberries in a saucepan with thick walls, add the cherries, lemon juice and syrup. Pour water over the berries, cover, cook for half an hour over low heat until the fruits become soft. Add sugar to the berry mixture and cook while stirring over very low heat. Cook the mixture for a total of 10 minutes. Remove the saucepan from the stove and skim off any foam from the surface. Leave the jam on the stove for another 10 minutes. Pour cranberry-cherry jam into jars, tighten, and place in a dark place.
Recipe with cherries
Lemon juice from two fruits
- sugar – 1 kg
- cherries with sweet cherries – 1 kg
Remove seeds and stems from fresh cherries. Immediately place white cherries in water with lemon juice. Make a thick syrup. For 1 kg of berries you should take 1 kg of sugar. If the fruits are sweet enough, you can use a little less granulated sugar. Squeeze the juice from two lemons. Boil the syrup for about 10 minutes. Place the peeled berries and cook for 15 minutes after the start of boiling. Stir very carefully or shake occasionally.
Varenitsa with gooseberries
Sort 1 kg of gooseberries with cherry fruits. Turn the fruits through a meat grinder. Be sure to remove the seeds first. Mix the berries, add a small amount of water (pre-boiled). Stir until the mixture becomes thinner. Place the vessel with the workpiece on the stove, cook for five minutes while stirring. The contents should not burn. Repeat the procedure a couple of times until the workpiece is ready. Place the cooled jam into jars.
Recipe with black currants
Sort out 3 kg of black currants and 1 kg of cherry fruits. Remove the cherry leaves. Remove the pits from the cherries. Grind each type of berry through a meat grinder. Combine both berry masses in a bowl. Add a liter of water and stir. Puree and place to simmer over very low heat, once boiling, stir every five minutes. Boil the contents three times for two days. Distribute the workpiece into heated glass jars.
Jam “Assorted”
Strawberries with strawberries – 0.25 kg each
- cherry, raspberry – 0.25 kg each
- red currant – 0.25 kg
- water – 2.5 cups
- sugar – 1.25 kg
Subtleties of preparation:
Sort and wash red currants, cherries, raspberries, wild strawberries and strawberries. Pour the contents with sugar, fold into hot sugar syrup, and cook while stirring until done. Skim off the formed foam. Cool the jam, put it in jars, and roll it up.
Cherry preparations are always delicious, no matter in what form you prepare them. The sweet delicacy can be served as a stand-alone dessert or as an addition to various baked goods.
Isn’t it very convenient to have jars with different cherries for the winter in your bins? For example, pitted cherries in their own juice with sugar are a ready-made filling for pancakes, sweet pies and dumplings. And it’s as easy as shelling pears to make, but imagine what a help it is in winter! You can make jelly from the juice or cook jelly, compote, and use the berries for their intended purpose. Cherries are prepared in their own juice for the winter with sterilization, which makes it possible to store this preparation in a city apartment for up to two years, and in a cool basement even longer.
Recipe for cherries in their own juice with sugar
Ingredients for a half-liter jar:
- Cherry – approximately 450 g (as much as will be included);
- sugar – 2-3 tbsp. l (to taste).
How to cook cherries in your own juice with pitted sugar
To harvest for the winter, select ripe, juicy, but not overripe fruits. It is advisable to process it as soon as it is collected, on the same day. Place in a bowl or kitchen sink and leave in cold water for 5-10 minutes. Tear off the stems, rinse, place in a colander, and rinse several times with tap water. At this time, wash hot water half-liter or liter containers with soda, sterilize over steam or in the oven, boil the lids.
Remove pits from cherries using a machine or using a safety pin, hairpin, or stiff wire bent with a hook.
Place a layer of cherries on the bottom, filling about a third or half full. Add 1-1.5 tbsp. l. Sahara. Shake to thoroughly fill the container.
Add the next portion and compact by shaking or lightly pressing. Sprinkle sugar on top. To cover with a lid. It is recommended to leave the cherries in this form for two to three hours so that they settle and give more juice. But if you immediately fill the jars tightly, then you don’t need to wait; you immediately put the cherries in their own juice with sugar to sterilize.
Place a folded cloth or towel on the bottom of a pan that is suitable in height and volume. Place the jar and pour hot water to the level of the can’s “hangers” (the hangers are the part where the container begins to narrow towards the neck). Place the lid on top without rolling it up with a machine. Bring the water to a boil over low heat. Turn down the flame so that the water boils evenly and does not flood the jar. Sterilize half-liter containers for 20-25 minutes, starting from the moment the water boils.
Take out one at a time and roll up the lids. It is better to use a seamer than threaded lids to ensure a sealed seal. Turn it over onto the lid and make sure nothing is leaking. Wrap in newspapers, wrap in a blanket or warm scarf, coat for further sterilization.
After a day, when the workpiece has cooled, rearrange it for storage. Cherries prepared using this technology in their own juice with pitted sugar can be stored for several years. By the way, it is prepared almost the same way, the recipe is very simple. How do you prepare cherries for the winter? Share your recipe!
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 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 ripe cherries seedless;
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 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. Between top layer cherries and leave a distance of approximately three cm with 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 into a saucepan cold water. 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 into each jar clean water. 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.