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Pickled cherries with pits for the winter. Pickled cherries - recipe

Cherries can be used to prepare not only sweet dishes and preparations for the winter. It can turn into a spicy seasoning for meat, which can also be served as a stand-alone snack, laid out in a beautiful vase. Pickled cherries, which can be successfully closed for the winter, are able to compete with olives and olives. This dish is often referred to as Azerbaijani cuisine, but they prepare it in other countries as well. We offer the readers of the online magazine "New Domostroy" 3 recipes for this unusual food.

Culinary secrets

You can pickle cherries different ways, and the preparation technology of this snack may vary. But when preparing this spicy dish for the winter, you must adhere to some rules.

  • Cherries are usually pickled with seeds, although they will turn out appetizing without seeds. It is advisable to take ripe and large fruits for such a harvest, especially if you plan to extract seeds from them.
  • When planning to pickle pitted cherries, be careful when removing them. It is better to forget about the convenient devices that push the seeds out of the fruit and mercilessly crush the pulp of the berries, and remove the seeds in the "grandmother's" way - with a pin or an object similar in shape.
  • To determine how much marinade will go into the jars, they are filled with berries, poured with water, then the water is drained and its volume multiplied by 1.5 - during the preparation of the snack, the cherry will absorb some of the liquid, so the marinade will need more than it seems.
  • Cherries marinated with seeds look more appetizing and have a spicier aroma, but cannot be stored for more than 8-9 months. After the specified time, the bones begin to form hydrocyanic acid... Therefore, some housewives prefer to pickle seedless fruits. This does not change the recipe for the blanks.
  • If you marinate cherries for the winter, you need to sterilize the jars for it. The cans are closed with metal lids of any configuration, as long as they ensure tightness. Do not forget to boil the lids before use, otherwise all your efforts will be in vain.

Pickled cherries are well worth it even in a heated room, but you can only store an open jar in the refrigerator.

All recipes for pickling cherries for the winter are also suitable for preparing a snack for consumption during berry season... You can try it the next day after preparation.

A classic recipe for marinated cherries in azerbaijani style

What you need (for 1 liter):

  • cherry - 0.8 kg;
  • water - according to circumstances;
  • salt - 20 g per 1 liter of water;
  • sugar - 40 g per 1 liter;
  • black and allspice - 2-3 peas each;
  • cardamom - 2-3 pcs.;
  • carnation - 1 umbrella;
  • cinnamon - 0.5 sticks;
  • vinegar essence (70%) - 1-2 teaspoons per liter jar.

How to cook:

  1. Sterilize the jars. It is better to choose containers with a volume of 0.25-0.5 liters.
  2. Wash, dry the cherries. Pour into jars.
  3. Pour boiling water over the berry, pour into a saucepan, measure the volume. Marinade will be required one and a half times more.
  4. Boil marinade water, add salt and sugar to it.
  5. Simmer, stirring occasionally, until the crystals dissolve.
  6. Add spices. Cook the marinade for 10 minutes.
  7. Pour the hot marinade over the berries. Add vinegar.
  8. Place a cloth on the bottom of the pot.
  9. Cover the jars with prepared lids, place in a saucepan.
  10. Pour water into a saucepan - over the hangers in jars.
  11. Heat over low heat until the water boils. Sterilize the jars for 10-15 minutes.
  12. Take out the cans, roll up.
  13. Turn over, wrap. Let it cool in a warm place - this is necessary for additional sterilization.

Store this workpiece for the winter no more than 8 months in a cool room or with room temperature... Serve with meat or as a separate snack.

Cherries marinated in their own juice

What you need (for 2 liters):

  • cherry - 1.5 kg;
  • cherry juice - 0.5 l;
  • water - 0.5 l;
  • table vinegar (9 percent) - 150 ml;
  • cloves - 10 pcs.;
  • allspice - 20 pcs.;
  • cinnamon - 1 stick;
  • sugar - 0.75 kg.

How to cook:

  1. Boil the syrup from water and sugar.
  2. Place the spices at the bottom of the sterilized jars.
  3. Fill the container with cherries.
  4. Add cherry juice to the boiling syrup (squeeze it out in advance).
  5. Boil for a minute.
  6. Pour in vinegar. Boil for another minute.
  7. Pour the hot marinade over the cherries.
  8. Sterilize the jars for 5-10 minutes, seal.
  9. Let cool in a warm place, put in a cool place for the winter.

Cherries pickled in own juice according to the given recipe, it turns out spicy and aromatic, has a unique sweet and sour taste. It can be used both for making desserts and as an addition to meat dishes... By itself, it is also very tasty.

Cherries pickled with cucumbers

What you need (for 1 liter):

  • cherry - 150 g;
  • cucumbers - 0.3 kg;
  • cherry leaves - 2 pcs.;
  • dill - 1 inflorescence;
  • horseradish - 0.5 leaves;
  • garlic - 4 cloves;
  • salt - 10 g;
  • sugar - 20 g;
  • apple cider vinegar (6 percent) - 30-40 ml;
  • water - how much will go away.

How to cook:

  1. Place the spices at the bottom of the sterilized jars.
  2. Lay the cucumbers in the first layer, then add the cherries (you can use pitted fruits).
  3. Pour boiling water over the food, leave for 20 minutes.
  4. Drain the water.
  5. Add salt, sugar, vinegar.
  6. Boil a new portion of water, pour boiling water over the cherry and cucumbers.
  7. Cover and sterilize for 15 minutes.
  8. After rolling, turn over and wrap the container.

After cooling down, this spicy billet for the winter can be stored at room temperature. Pickled cucumbers and cherries can be served together or separately. According to the same recipe, you can pickle cucumbers with red currants or gooseberries.

Pickled cherries are an unusual treat. It is served as a separate appetizer or as an addition to meat dishes. The recipe is related to Azerbaijani cuisine, but cherries are pickled for the winter not only in Azerbaijan. For example, the recipe for pickled cucumbers with cherries came to us from Siberia, it belongs to Russian cuisine.

For the winter, they canned compote from cherries, make jam and make cherries in their own juice. Cherry preservation in the winter will be a real find.

Delicious, sweet compote will quench your thirst. Cherries in their own juice suitable for various baked goods, dumplings. Cherry jam great option for winter tea.

The article contains proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.

Delicious cherry compote without sterilization. Easy to prepare, makes a refreshing drink.

Ingredients: fresh cherries, sugar, water.

Recipe

On three-liter jar you need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.

Go through cherries, wash. Wash and sterilize cans and metal lids.

Arrange the cherries in jars, add sugar, pour half of the boiling water over. Cover and leave for 10 minutes to melt the sugar.

Add boiling water to the top, roll up the lids. Turn the cans upside down and cover until complete cooling... Store the drink in the basement.

Ingredients: cherries, sugar.

Recipe

Wash and sterilize jars and lids. Go through and wash the cherries. Pour cherries into jars, about 1 kg each.

Pour boiling water into jars with cherries up to the top, cover and leave for 30 minutes, infuse.

Drain the water from the cans into a saucepan, add sugar (for a 3-liter jar 700 grams, in winter I mix compote with water, it does not greatly affect the taste - I do this to save space and cans, if you do not mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Pour the ready-made syrup into jars of cherries 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 perfect for baking muffins, pies, cakes. For preservation, you need a little sugar.

Ingredients: cherries, sugar.

Wash and sterilize the jars (I have half a liter). Pour cherries 1/4 of their height into jars. Then fill in 1 tbsp. l. into each jar on the surface.

Again a layer of cherries and a layer of sugar, repeat to the very top. It took me 3 tbsp for a jar. l. Sahara.

Cover the jars with lids and sterilize within 15 minutes (liter within 20 minutes).

We take out the cans and roll up the lids, turn them over until they cool completely.

In winter, compotes, jelly are cooked from such cherries, and dumplings with cherries are made. They are added to cakes and various pastries.

Correctly and quickly cooked 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 their own juice

Wash and sterilize jars and lids. Wash well and sort the cherries, remove the seeds.

Cover the jars with lids and sterilize in a pot of water for 15 minutes.

We take out the cans and roll up the lids. If the sugar has not melted completely, put the rolled up jars on their side and twist on the table until the sugar has completely melted.

Turn the jars upside down and leave to cool.

Video - Cherries in their own juice with sugar for the winter

This recipe is perfect for baking pies and tea. Delicious and aromatic jam from cherries for the winter - popularly called the five-minute.

Ingredients: cherries - 1 kg., sugar - 1 kg.

Jam recipe

Sort and wash the cherries, remove the bones. Place in a non-stick saucepan. Sprinkle the cherries with sugar and leave for 1 hour to let the juice start.

We put the pan on the fire, as soon as it boils, cook for 5 minutes, removing the foam. Remove the pan from heat and leave the cherries for 3-5 hours, cover with a towel.

Cook again for 5 minutes after boiling, leave for 5 hours. So repeat 3 times.

Pour the finished jam into sterilized jars and roll up the lids. Turn the cans upside down, wrap them with a blanket, leave to cool completely.

Video - Pitted cherry jam

For the winter, you can freeze pitted cherries in freezer... Probably the most quick recipe harvesting cherries for the winter. Cherries do not lose their flavor and useful qualities... Such cherries are suitable for baking, dumplings, compotes.

Ingredients: cherries - 1 kg., sugar - 100 g.

Frozen cherries recipe

Wash well and sort out ripe cherries. Remove the seeds, sprinkle with sugar. Pour the cherries with 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, take out) pits from cherries?

Here are such simple and proven recipes for canning cherries for the winter.

Summer is the time to start harvesting and harvesting for the winter. In order to enjoy the aroma of berries and fruits in cold weather, you need to take care of this in advance. Cherry, everyone's favorite berry, is very often used in conservation. Compotes and other goodies are made from it. It is also frozen to enjoy fragrant, almost fresh berries in winter and use them for making desserts. Cherry blanks are not only tasty, but also healthy. That is why this article is dedicated to this beautiful fruit.

Why cherries are useful

What is this berry useful for? In the composition of cherries, 10 percent are glucose and fructose. In addition, it contains apple and citric acid, many vitamins and tannins. Well, and most importantly, it is the aroma and taste of the berry, which is ideal for processing. The cherry color is very intense, and therefore all the blanks from it have a very attractive appearance. And what delicious wine is obtained from this berry! All recipes are definitely worth trying.

For cooking, use ripe, unripe berries, which are removed from the tree with a stalk. They are cut off just before cooking. If you have reaped a rich harvest, then use different options preparations from cherries for the winter. It is impossible to list all the recipes, and therefore the most popular and best ones are presented here.

Pickled cherries

This blank can be used as an appetizer, a base for sauces and a layer for cakes. For cooking, take 8 kilograms of ripe cherries, rinse, dry and remove the seeds from it. This painstaking work will prolong the shelf life of cherries and make them more convenient to consume. We prepare in advance cans with a volume of no more than one liter. They must be rinsed and sterilized.

Then put 1-2 cloves, cinnamon and 1-2 allspice peas on the bottom of each of them. The amount of spices depends on the volume of the dishes. Now fill the jars with cherries. Prepare the fill separately. Pour a liter of water into a saucepan and add 750 grams of sugar. Mix everything well and bring to a boil. Then pour in 80 milliliters of vinegar (9%). Pour jars of cherries with this marinade. Cherry blanks must be sterilized for 3-5 minutes and rolled up with lids. We cool the jars and send them to a cooler place for storage.

Frozen cherries

Freezing methods are different, but they all have one goal - to preserve as many nutrients as possible, the taste and aroma of the berry. Cherries frozen in syrup are not only healthy, but also incredibly tasty. You will need 3.5 kilograms of sugar, 500 milliliters of water and a kilogram of berries. Pour the sugar into a saucepan and fill it with water. Cook the syrup until the sugar is completely dissolved.

For freezing, you need molds of a suitable size. We put prepared pitted cherries in them and fill with cooled syrup. We close the molds with lids and put them in the freezer. Such preparations from cherries allow you to preserve their fresh taste and aroma as much as possible.

Cherries in sugar

This dessert will appeal to both children and adults. You will definitely enter it in your cookbook in the column "Cherries for the winter, preparations". The recipes, the best of which are presented in this article, have been passed down from generation to generation and become traditional. For cooking, you will need one kilogram of cherries, half a glass of vodka, the juice of two lemons and a glass of powdered sugar.

We wash the cherries and remove the seeds. Then the berries must be laid out on a clean cloth and covered with gauze. A day later, when the cherry dries up a little, we transfer it to a suitable dish and fill it with vodka. After 24 hours, drain the liquid, dip the cherries in lemon juice and roll in sugar powder. Now it remains to dry the dessert and put it in a storage box. These cherry preparations are best eaten during the winter.

Compote

What is not prepared from this fragrant berry. There are also traditional preparations for the winter. Cherry compote is prepared in every family. This process begins with the selection of berries. They should be ripe, free from rot, and preferably the same size and color. You also need to prepare banks in advance. Pour water into a saucepan and put on fire. We fall asleep cherries in each jar, filling it by a third. Fill the rest of the space with boiling water. We do it carefully so that glassware did not burst. Leave the pitted cherries for 20 minutes.

Then the liquid from the cans must be poured back into the pan. We put it on fire and add 300 grams of sugar for every 500 grams of water. When the syrup boils, pour jars of cherries with it and roll up the lids. We cover the workpiece and leave it until it cools completely. In the future, we store it in a cool place. Jam blanks and others) have a very pleasant aroma and taste.

Jam with seeds

If you want to simplify the cooking process, then use the following recipe. Pitting cherries takes a very long time, so we'll skip this point. Such jam cannot be stored for more than a year. First, we prepare the berries, rinse and sort. Then fill them with clean water for 5-7 minutes. Separately, you need to prepare the syrup. For each kilogram of cherries, take a kilogram of sugar and 200 grams of water. Cook the syrup until the sugar is completely dissolved. Then we cool it and pour the washed berries with it. We leave the workpiece for 10-12 hours. Then we put the jam on the fire and bring it to a boil, stirring constantly so that it does not burn. Cook for 3-4 minutes, remove the foam and turn off the heat. Set the jam aside for another 10 hours. This process must be repeated 3-4 times. The last time we boil the jam for about 10 minutes, and pour it into prepared jars. We roll up the cherry blanks with seeds and wait until they cool down. We store the jam in a cool place.

Cherry juice

The juice made from this berry is just a storehouse of nutrients. It is very simple to prepare it, and this drink will bring a lot of pleasure in cold weather. For one kilogram of cherries, you need to take 200 grams of sugar. The berries must be very ripe. Cherry blanks for the winter, the recipes of which we offer, require different degrees of maturity of the main product. But it is for this recipe that you can even take overripe berries. Now you need to squeeze the juice out of the cherries in any way. This can be done manually or with a juicer. If you want to get a product with pulp, then leave a little squeezing, without the peel. Pour the juice into a saucepan and add sugar. We bring it to a boil, but do not boil it to preserve the maximum vitamins. Pour the juice into prepared jars and close the lids.

Cherries in their own juice

Highly good help will become cherries cooked in their own juice for the winter. Blanks (the best recipes are collected in this article) can be used in other dishes. This recipe can be called original. To begin with, divide the whole cherry into two parts. Remove the bones from one third and squeeze the juice. Then add sugar to it (100 grams per liter) and bring to a boil. The second, most of the cherries are laid out in prepared jars and filled with hot juice. We sterilize the workpiece for 20 minutes and close it with lids. We store the cherry blanks, the recipes of which will become your favorites, in a cool place.

with spices

For cooking, we take whole berries or seedless at your discretion. We wash the cherries and put them in jars. Prepare the syrup separately. On one liter of water, put 800 grams of sugar, three cloves, vanilla and three allspice peas. Boil the syrup and fill it with jars of berries. Then the workpiece must be sterilized for 20 minutes, after which we roll up the jars with lids and wrap them with a blanket until they cool completely. We store preparations from cherries for the winter, the recipes for which are simple and accessible, only in a cool place. If you are using seedless berries, the shelf life can be up to several years. However, these blanks will not stand for so long. Cherry compote will go away instantly, and next year you will make it again.

Cherry jelly

For cooking, you need a kilogram of seedless berries, 250 milliliters of apple juice and half a kilogram of sugar. We take a saucepan, put the berries in it and pour half a glass of water. Cook the cherries until tender. Then we turn the mass into puree using a blender. Add apple juice and sugar to it. Cook the jelly until thick. Then we put it in clean, sterilized jars and close them with lids. After the jelly has cooled, it will become even thicker. It is good for breakfast, for a layer of cake and as an additional ingredient for other desserts.

Now it's time to harvest. Cherries are singing in the garden. The market shelves are literally littered with this sour, but so healthy berry. Buy ripe cherries, cook everything that is possible for the winter, this is the task of every hostess who loves her family and a healthy lifestyle.

And if you have ever made preparations from cherries, then you know how later, in winter, it's a shame that little jam is cooked, we regret not putting it in the freezer more berries... And so on. After all, there are plenty of ways to store cherries. Also, then these blanks are used to prepare a variety of dishes .

What are we not doing with her! Winter is outside, the frost is bitter, and in our plate the dumplings are smoking with fragrant cherry which we froze back in the summer. Spring, vitamin deficiency, and we are opening cherry compote. Guests have arrived? And we give them cherry liqueurs. In a word, I will share a few of my favorite recipes for harvesting cherries for the winter. By default - all jars are already sterilized!

How to freeze cherries for the winter - freezing recipe

Before I close the cherry compote for the winter, cook or make, I first send a couple of kilograms of berries to the freezer. I have two cherry trees growing, so I myself decide whether to pick a berry with tails. So, for freezing, I try to pick cherries with only a tail. After all, if I separate it immediately from them, the berry will very quickly release the juice. Cherry, she is such a young lady, just a little - and in tears, and you have to put dry fruits in the freezer. If the freezer is roomy, choose plastic containers - very convenient, the cherry does not wrinkle. If there is not enough space, then put it in polyethylene in one layer. Cover the container with a lid and wrap it in polyethylene, removing the air as much as possible.

Cooking cherry compote for the winter correctly

Fast option

  • Water - 1 liter.
  • Sugar - 500 gr.

We fill sterilized jars up to the hangers with a berry. Boil the syrup (you can put more sugar), and fill the jar to the brim, cover it with a lid, leave it to stand. After draining the syrup after 4 minutes, boil again and pour to the top. Roll up and turn the lid down until it cools down.

Or you can: the bank is two-thirds full. The syrup is boiled, into which you can throw a little cloves and allspice. Pour boiling water over and sterilize.

There are more quick method... Pitted cherries, with which I put the jar to the top, are poured with boiling syrup and immediately closed. Sometimes it costs even without sugar.

Making cherries in our own juice

My favorite cherry. Fiddle with her a little. But in winter, the aroma and taste are real. And vitamins are preserved more. So, clear the pitted cherries and add sugar (the proportion is one to two, that is, we take more sugar). Would you like to mess around? Leave the bones, but they take up a lot of space, we'd better give it to the pulp! Let's set aside and boil only when we see that the cherry has started up juice. Let the berry boil for 5 minutes, no more. We immediately roll it up and, turning the jar over, leave it to cool.

You can close it in a different way, without sugar, it is worth it only if you keep it cold. There is another option - to peel it, make a pour from a glass of peeled berries, sugar (1 kg.) And half a glass of water, bringing it all to a boil. After that, pour the cherry and sterilize.
Or you can put pitted cherries in jars and sterilize. Anyway, it will be super tasty!

Cherry jam - the best cooking recipes!

By the way, cherries can be closed with chokeberry, it will be delicious with raspberries or strawberries. The jam will be especially original if you add orange peels or lemon balm to it. Actually, we will not run far ahead, but will start preparing delicious and aromatic jam for cooking. I have many recipes, but I will share those that I have tested on my own experience more than once. The main thing is that the berries are ripe and fresh!

Step 1. Prepare ripe berries

So, the first recipe. It takes one and a half kilograms of sugar per kilogram of berries. If sour, add more to taste. So, picking berries from a tree, I always carefully sort them first. After all, with them a lot of leaves and debris fall into the basket. Separate the stalks from the berries. Fill with water, leaving the tap open until all unnecessary is removed.

Step 2. We wash the berries under running water

In this recipe, I remove the seed, because we do not always drink tea with jam when the seed does not interfere. Sometimes you want to spread the bread with jam. Add sugar to the berries and proceed as in the previous recipe with cherries in their own juice. Let the berry give juice, but more. As soon as it stands out, put a pot (preferably enameled or cauldron) on the fire, bring it to a boil, boil for a minute, turn off the gas. As the cherry cools, we boil again. And so - until the syrup begins to flow down the nail. Yes, it may take a day or two, but you won't regret it! Close hot in dry jars. You can cover it with a napkin and send it into the cold (especially if there is a lot of sugar), or you can roll it up. Be sure to remove the foam every time.

Step 3. Boil the jam several times and pour it into the jars

The second recipe is with a bone. There is less fuss, although the principle is almost the same, however, you do not have to wait for the juice. We take the same amount of sugar. Putting it on the ready-made berries, stir everything thoroughly and send it to a small light. When the aroma starts, you need to mix everything and, covering with a lid, cook until the jam thickens. I usually close it hot in dry jars. I store it on the shelves because I roll up the lid. Melissa or mint, leaf or two, will add originality.

Step 4. Cook the jam until thick and roll up

You can cook jam without sugar at all - if in the cold, it is excellent. So you can make blanks for compote. There is a quick jam. It will only boil, then twirl it right there. Or pour the ready-made syrup and cook for a minute, but the berries will still not survive. After 8 hours, repeat the procedure and cook until tender. Or, by dipping pitted berries into the syrup, boil it in one go - over medium heat. We check the readiness drop by drop - it should drain slowly. We close it exactly like that.

Step 5. Fill the berries with ready-made syrup and boil

What else can you make from cherries for the winter?

You can make dried cherries. Boil seedless berries in a syrup of 800 g of sugar and 1 liter of water for 10 minutes, then let the syrup drain, and dry in a raft at a temperature of 35-45 degrees outside. I keep them closed tightly in jars. Delicious cherries sprinkled with sugar are obtained. I call them candied. I just turn them over a little, and then cover them with sugar and freeze them like that. If I'm going to use it soon, I put it on a special shelf in the refrigerator, where it's almost like in a freezer. Dumplings will turn out incomparable.

Red-cheeked cherries just ask for a jar, because this summer berry is simply created for canning! It is very juicy and at the same time has a rather delicate and thin skin, therefore, cherry preparations for the winter are always obtained beyond praise. Of all the huge number of berries, many housewives love cherries: recipes for the winter amaze with their variety, and the taste delights with unique notes. Thick cherry jam with transparent syrup and large garden berries, cherries in their own juice or cherry compote for the winter - all these cherry preparations will please your family, and not a drop of them will remain at the end of winter.

Cherry jam for the winter is perhaps one of the most popular preparations from this berry. Aromatic cherry jam with a bright rich taste can be added to various desserts, just spread on a roll or White bread or put in baked goods as a filling. Naturally, every young housewife will find it useful to learn how to make cherry jam. There are several main ways of making cherry jam: cherry jam without pits, with seeds or with the addition of various spices, nuts or even chocolate. We will tell you about all these recipes for canning cherries in our detailed recipes with photographs that are written in understandable language and are based on the many years of experience of their authors. If you want to prepare some unusual jam from cherries, a recipe for such a roll can certainly be found on our website.

Sweet and sour, pleasant to the taste cherry compote, the recipe of which literally overwhelms with its simplicity and affordability, is especially loved by kids. But adults are also not averse to pampering themselves with this summer, sunny and refreshing drink.

Cherry preservation will open up another side for you if you pay attention to the recipes collected in this section. You can easily experiment, inspired by the achievements and experience of our cooks. And your cherry preparations will turn out no worse than that of your beloved grandmother or your neighbor, who every year proudly treats you to branded jam.

Cherries for the winter, harvested in any way, invariably cheer up in winter and for a moment return to the sunny summer, when thin branches burst from large red berries shyly hiding behind green foliage. Make wonderful preparations with us and surprise your family with your culinary victories!

06.06.2018

Cherry jam with gelatin for the winter

Ingredients: cherry, sugar, water, gelatin

If you want to make thick cherry jam, then the most quick way- add gelatin to the berries. It is thanks to this component that you will be able to do everything simply and quickly, without tedious long cooking.
Ingredients:
- 500 gr pitted cherries;
- 350 grams of sugar;
- 3 tbsp. water;
- 1 tbsp. gelatin.

23.04.2018

Ingredients: cherries, sugar, citric acid

Cherries are very delicious berry, so I try to prepare it for the winter. Today I bring to your attention great recipe cherries in their own juice without sterilization.

Ingredients:

- 400 grams of cherries;
- 150 grams of sugar;
- on the tip of a tsp. citric acid.

07.09.2017

Thick seedless cherry jam

Ingredients: cherry, sugar, water, gelatin

Making delicious cherry jam is not as difficult as it might seem at first glance. It will take about an hour to cook. For all the details, see the recipe with a photo.
For the recipe you will need:
- 2 kg of cherries;
- 1 kg of sugar;
- 300 ml of water;
- 20 g of gelatin.

30.08.2017

Cherries in their own juice with sugar for the winter

Ingredients: cherry, sugar

Cherry jam or jam for the winter - it's very tasty, of course. But if you need to keep the cherries so that they can then be added to various desserts - pies, cakes, etc., then it is best to cover them in their own juice with sugar. It will be as tasty as fresh.
Ingredients:
- 1 kg of cherries;
- 350 grams of sugar.

28.08.2017

Cherry jam with gelatin

Ingredients: cherry, sugar, gelatin, water

Have you ever made cherry jam for the winter with gelatin and pitted? Believe me, this option is worth your attention! The jam has a great taste, and the appearance is so appetizing that the jar diverges right before our eyes!
Ingredients:
- 1 kg of cherries;
- 600 grams of sugar;
- 25 grams of gelatin;
- 100 ml of water.

21.08.2017

Cherry jam with chocolate

Ingredients: cherry, sugar, cocoa, chocolate

From cherries, you can close many of the most different blanks, but the cherry in chocolate jam turns out to be very interesting. Cooked by pretty simple recipe, it turns out to be so tasty that both children and adults are delighted with it.
Ingredients:
- cherry - 700 gr;
- sugar - 400 gr;
- cocoa powder - 50 gr;
- dark chocolate- 60 gr.

07.08.2017

Pitted cherry jam

Ingredients: cherry, water, sugar

Cherry is a very tasty berry, you can make a lot of it various blanks... Now I will tell you how to prepare a very tasty thick jam from pitted cherries.

Ingredients:

- 1 kg. cherries;
- 150 ml. water;
- 2 kg. Sahara.

25.07.2017

Cherries in syrup for the winter with seeds

Ingredients: cherry, water, sugar

Among other preparations in the summer, I always try to close cherries in pitted syrup for the winter: such preservation can be useful in the cold season for many sweet dishes: pies, pancakes, cakes, etc.
Ingredients:
- 0.5 cups of water;
- 600 grams of sugar;
- 500 grams of cherries.

24.07.2017

Cherry compote without sterilization

Ingredients: cherry, water, sugar

There is nothing complicated in the recipe for a cherry compote for the winter: it is prepared without sterilization for a short time, but it turns out to be beautiful and tasty. Both children and adults will drink such a drink with great pleasure.

Ingredients:
- cherry - 400 gr;
- sugar - 200 gr;
- water - 2.4 liters.

22.07.2017

Pitted cherry jam for the winter, thick

Ingredients: cherry, sugar

We invite you to cook for the winter thick jam cherry - delicious and very aromatic. His recipe assumes that pitted cherries are needed - perhaps this is the only difficulty that you will have to face in the cooking process.

Ingredients:
- 1 kg of cherries;
- 650 grams of sugar.

22.07.2017

Cherry jam "Pyatiminutka" with seeds

Ingredients: cherries, sugar

Cherry jam always turns out to be very tasty and beautiful. And if this is also "Five-minute" jam with seeds, then cooking it is as easy as shelling pears. So, if you have enough cherries, close such canning with it by all means!

Ingredients:
- cherry - 800 gr;
- sugar - 800 gr.

15.07.2017

Cherry jam with pits for the winter

Ingredients: cherry, sugar, water

Jam made from cherries according to this recipe you will get 100% tasty and aromatic. It is prepared very simply - jam is cooked, poured hot into jars and rolled. Everything! You don't need to do anything else.

Products for the recipe:
- half a kilo of cherries;
- half a kilo of sugar;
- half a glass of water.

12.07.2017

Pitted cherries in their own juice

Ingredients: Cherry

I really love fruits, but while I did not know about this recipe, I did not allow myself to eat homemade jam and home preservation... This wonderful recipe cherries in their own juice without sugar - just perfect for the figure. Pitted rolled cherries are also a great filling for any baked goods.

For preservation you need:

- Cherry.

11.07.2017

Canned cherries (with seeds)

Ingredients: cherry, water, sugar

Despite the fact that cherries need to be sterilized, the recipe for their preservation is simple. You can easily roll up a couple of jars for the winter if you carefully look at the description and photo. And what can you cook with such a cherry in the future? Anything - drinks, desserts, pastries.

For the recipe you will need:
- 1-1.2 kg of cherries,
- 800 ml of water,
- 400 g of sugar.

02.09.2016

Felt cherry and black currant compote in a slow cooker

Ingredients: felt cherry, black currant, sugar, water

If you have long ago switched to cooking in a multicooker and even do in it winter preparations, then we suggest you use our new recipe and cook a delicious aromatic cherry-currant compote in your saucepan.

For the recipe you will need:
- 200 gr cherries,
- 100 grams of black currant,
- sugar - 100 g,
- water - 700 ml.