What can be cooked from felt cherry for the winter. Felt cherry: delicious billets for the winter

15.10.2019

Felt cherry is a plant, the fruits of which are often used in the process of cooking jam and compote. In order for the tree normally fruits, it must be grown next to other varieties of Cherry. Moreover, preparing jam from felt cherry for the winter, you can also take other fruits (ordinary cherry or cherry). Recipes of jam from felt cherry numerous. You can cook it both with a bone and without a bone. But it is necessary to take into account that the second version is more laborious, because it is not easy to make the cherry so that the cherry is welded.

Ingredients

Cherry 2 kilograms Sugar 1 kg

Number of portions:6
Time for preparing:1 minute

Jam from felt cherry for the winter

Preparing jam from felt cherry in a slow cooker or a saucepan, you should take an equal amount of sugar and berries.

Bought on the market or independently collected fruits should be properly prepared.
They must be flushed, removing rotten or slightly pitched fruits.
After that, the berries are placed in the container and shock sugar.
To do this, it is better to alternate a layer of fruit and sugar. At the end of the pan is covered with a lid and leaves all night.

In the morning, the container is put on the stove, and its contents are brought to a boil.

If foam is formed on top, it must be removed.
No need to boil.
The slab should be turned off, and give jam to stand 10-12 hours.
Repeat the procedure follows 3-4 times.
During cooking cherry it is advisable to stir so that they are not burnt.

At the end, cook berries is needed on a strong heat, and after it boosted, you need to hold a couple more minutes on the stove. After that, the jam must be poured over jars and roll them.

Jam without bones

Many women wonder whether jams are boiled from felt cherries without bones. In this case, it will be very thick, but quite tasty jumped. To cook it, you need:

Give and wash the berries. After that, remove all bones.
In the pelvic or pan should be laid with cherry layers, sprinkling it with sugar sand.
Capacity must be removed aside until juice appears, and sugar will not completely dissolve.
Then the container with cherries must be put on a weak fire and bring to a boil. In this case, the contents of the pan should be constantly mixed.
After that, you need to remove the container from the fire and wait about 30 minutes. Then the manipulation is repeated 2 more times.
For the third time after boiling, the jam must be pouring into banks and roll them with covers.

Jam from felt cherry is obtained very tasty and fragrant. Moreover, not only desserts can be prepared from it, but also alcoholic beverages.

Of course, each hostess knows about the benefits of fresh berries and fruits, so the woman always seeks to feed their households with seasonal fruits. If vegetables are mainly fed for lunch or dinner, then berries and fruits can be used year-round as part of desserts, snacks or drinks. In this case, the cherry acquired the greatest popularity, compote is especially tasty out of it. In the summer, it can be cooked every day, and you can and can consight for the winter. But before considering how to cook a compote from Cherry, we will get acquainted with its useful properties.

Useful properties of cherry

The benefits of cherries are indisputable. It is rich in various vitamins and minerals. The flesh of berries has in its composition bactericidal components, it contributes to the removal of nitrogen slags from the human body. It is recommended to use it for preventing the development of arterial atherosclerosis, Malokrovia, arthritis. The berry is used as a laxative, for the treatment of nervous disorders, strengthening the cardiovascular system.

Regularly using a simple compote from the cherry, it is possible to increase the level of hemoglobin in the blood, strengthen the immunity. This drink is very useful for anemia. Today we will look at a few useful recipeswhich will undoubtedly be useful in the farm. The only rule here, which is simply necessary to observe, the following is: In order for the drink to only use the berries, you need to pre-remove the bones, since they allocate sinyl acidharmful human harm.

Compote from felt cherry

This drink has a more pronounced color and delicate taste. Consider how to make a compote from cherry felt (Chinese). Here it is immediately necessary to note that the drink will have a low quality, since the berry when processing is recycled because it is too soft. Compote is obtained opaque, although it is characterized by tenderness and piquant.

Ingredients: Fruits of felt cherries, four hundred grams of sugar, one liter of water.

Cooking

First of all, you need to process banks so that they become sterile. Then the cherry washed, the bones and fruits are removed, folded into pre-prepared banks and poured hot syrup (it must be ninety degrees Celsius). Then the container is covered with supreme lids, sterilize ten minutes and roll.

Cherry compote with bone

This drink should be used in one winter, since otherwise the berry will be separated by the blue acid and will become unsuitable.

Ingredients: Two cherry kilograms, one kilogram of sugar, four liters of water.

Cooking

Before cooking compote from cherry, you need to prepare lithing banks. They do not need to be sterilized, you can simply be boiled or flushed with soap solution. Cherry fruits are washed with small portions, frozen and leaves are removed. Then we fold into the cans, filling them in half, sugar poured on top - about two hundred grams to each (if the berry is sour, then it can be more). Water is heated in a saucepan and poured banks on "Holders". Then the container is put in a larger capacity, which is pre-poured water, covered with lids and sent to the fire, sterilizing it in such a way that is fifteen minutes, after which they rush, turn over and wrapped with a blanket, leaving so complete cooling.

Frozen cherry compote

The advantage of such a beverage is that it can be prepared at any time of the year, because frozen berries are sold in almost any supermarket.

Ingredients: five hundred grams of frozen cherry, four sugar spoons, three liters of water.

Cooking

Consider how to cook a compote from cherry to enjoy a great drink and stock vitamins. So, first of all, water is poured into the pan, they put frozen fruits in it, sugar and put on the stove. After compote boils, it is boiled about seven minutes on a small fire, then removed and leave for complete cooling.

Compote cherry with currant and strawberry

This recipe is very simple, the drink is saturated color and excellent taste. Such compote from the cherry for the winter is very useful, as there are more vitamins and useful components in it.

Ingredients: Two hundred grams of cherries, hundred grams of strawberries, one hundred grams of currants, two hundred grams of sugar, two liters of water.

Cooking

The main component here is a cherry, the remaining berries can be taken at the discretion. So, first prepare banks in which, after putting the washed berries, fall asleep with sugar. The container is poured with boiling water for two thirds, stirred the contents, then fasten the rest of the water. Finished banks roll and wrap, leave so on one day. This compote from the cherry without sterilization is very saturated with color and magnificent taste.

Compote from cherry and pears

This drink contains a large number of vitamins, it will definitely be loved by both children and adults.

Ingredients: Three hundred grams of fresh cherry, seven fresh pears, two hundred fifty grams of sugar, two liters of water.

Cooking

Before cooking compote from Cherry, it is necessary to rinse the fruits well, clean them from bones and seeds. Water boil together with sugar for five minutes. In the jar lay pears, poured them with syrup, covered with a lid and leave for fifteen minutes. After time, the syrup is drained, applying a lid with holes. The solution is boiled, and cherry add to banks. Berries pour hot syrup again, covered with a lid and roll. Banks are wrapped and left so full of their cooling.

Cherry compote with mint

Such a drink is low in preparation, his recipe is not much different about those we considered above. However, before you tell how to cook a compote from cherries and mint, it should be noted that it turns out to be an unusual taste, with some sourness and freshness. It can be prepared all year round.

Ingredients: Two hundred grams of frozen cherry, half a cup of sugar, two spoons of lemon zest, two mint twigs, two liters of water.

Cooking

So, all the ingredients must be put in a saucepan, except mint twigs, and put on fire. When water boils, the fire is screwed down, mint is put on the drink and boiled five minutes. Served it in chilled, decorated with lemon slices and mint leaves.

Simple recipe: Cherry compote

Ingredients: Three hundred grams of fresh cherry, three hundred grams of sugar, two liters of six hundred grams of water, half a spoon of salt.

Cooking

This compote from cherry for the winter accommodates many vitamins and trace elements, so it is well suited for the cold season. So, berries are poured with water with salt dissolved in it and retissions for an hour. This is done in order for the fruits to be cleared of worms that can be inside them. From the brine, the worm crashes and pops up. In this case, you do not need to separate berries from the bones. The cherry is then washed and hung with boiling water. Further it put on banks, poured in advance prepared sugar syrup. Banks roll and put in a dark place, covering the cloth.

Compote cherry apple

These fruits create an excellent combination of flavors and vitamins.

Ingredients: Polkylogram of ripe apples, four hundred grams of cherries, six hundred grams of sugar, three liters of water.

Cooking

Consider how to cook a compote from Cherry on this simple prescription. So, all the fruits are well washed, cleaned from bones and fruits. Apples are cut into four parts and lowered them in colander in boiling water for five minutes, then they immediately cooled.

In prepared in advance, banks are put on berries and fruits with layers, poured with boiling sugar syrup (three-liter grams of sugar take on a liter of water), covered with covers and pasteurize for half an hour at a temperature of eighty-five degrees Celsius. After that, the banks roll. Drink ready!

Finally ...

Compote from Cherry is a storehouse of vitamins and useful elements and enzymes that we need, especially in the winter period of time. This drink is great for pregnant women, since its composition has folic acid, they are very necessary. Moreover, the fruits of cherries contribute to the prevention of the development of many diseases. Even epilepsy was treated in the old days. But it must be remembered that the bone of the berry contains dangerous for the human body of the substance, therefore it is recommended to roll drinks for long storage all the same with bones fruits. Cherry compote is excellent option For everyday menu.

Cherry is valuable dietary productwhich is capable of raising appetite. Even in the pharmaceutical, the juice of this berry is used to improve the taste of drugs.

Felt cherry - a small shrub that owns a decorative appearance. Mature fruit extremely juicy, of which are very delicious billets for winter. Cook different jam, Jams and compotes are not difficult, because there is a mass of prescription recipes cherry felt.

Use of felt cherry
How to cook cherry jam: video
Winter billets from felt cherry: photo

In almost every yard, felt cherry is growing, but few people know what the necessary features this variety owns and which specifically culinary masterpieces It is possible to cook from her berries.

properties and composition of felt cherry fruits

The fruits of felt cherries are the most juicy and sweet among all related varieties. In addition, they are extremely helpful:

Felt cherry is unusual because the leaves and the fruits are covered with affectionate

contain glucose, greater mass part of vitamin C, and vitamins of groups B and PP;
rich in organic acids and carbohydrates (apple, lemon);
have in their own composition tanning substances and pectins;
due to the presence of biologically active polyphenols and bioflavonoids, capillaries are able to strengthen;
includes iron more than in apples.

Even the fruits of felt cherries have the necessary impact on the human body:

increase appetite;
regulate the activities of the food tract and blood coagulation;
reduce pressure;
prevent the appearance of stroke and heart attack;
protect the origin of atherosclerosis (kernel of the seed);
used for the prevention and treatment of ORZ.

Use of felt cherry

Chinese cherry berries are dietary, they are allowed to use people in food with liver and kidney diseases (at a time when there is limitations for simple cherries), and intestine and stomach. It is also a good alternative to sweets for weight loss (the composition of sugar is 8-13%).

From the felt cherry, as well as from simple, prepare different jams, compotes and jelly for the winter

It is more tastier and more, it goes without saying, to use freshly plated cherry in the food, but since it is stored for a short time, it is better to cook out of it miscellaneous billets For the winter: jam, compote, jam, syrup, which will enrich the body of the winter period with missing vitamins, micro- and macroelements.

no less tasty are other cherry dishes: kvass, morse, mousse, jelly and marmalade, cooked through the ancient Korean recipe.

How to prepare a felt cherry for conservation

Each hostess has its own preservation secrets, but since the felt cherry is different from the usual quality and the size of the fruit, then it is ready to go to the winter for the winter on the second technology.

Remove the fruits of cherries before conservation, in order not glass berry

First of all, it is necessary to correctly assemble the harvest, since the fruits of the cherries of the felt variety are distinguished by a very affectionate structure and will not be able to be kept lasting.
The felt cherry is to go off together with the fruit, so it will continuously sketch and will not lose its own need.
The harvest is proceeding at the beginning of the morning, while the dew dried.
So berries did not join, they are carefully folded into the surface basket or box.
Store fruit in the refrigerator 3-4 days. If there is a need for a longer storage, it is possible to place berries in polyethylene packages, it is sealed, and then will set the temperature on the refrigerator timer closer to 0 ° C. In such conditions, the cherry will remain fresh within 30 days.
Bones of fruits are removed in front of the recycling.

It is fundamentally important! All the fruits, in addition, those that are collected from one bush must be sorted by varieties, color and degrees of maturity.

rules and recipes Preparations of jam from felt cherry

Prepare jams maybe several methods: dry (flew with sugar) and in own juice, and with a bone and without. For taste and improving the flavor to it, other fruit components are pretty like: strawberries, apples, raspberries, apricot.

Felt cherry may be closed as a bone and without it

Rules Production of cherry jam:

Cherry cooks in a pair of techniques - until the appearance of light brown, but not dark color. Otherwise, the berries will lose their own qualities.
During the cooking you need to collect foam to cherry jam It had the opportunity to be kept lasting.
Glass container before filling it is necessary to sterilize microwave oven either by dry steam.
All bones (if the jam is boiled without seeds) are removed. But since the fruits are small, time for this process will take a lot, based on this is worth using a special device.
Dishes for cooking It is possible to use a stainless, enamelled or bronze, but for nothing aluminum, otherwise harmful oxide impurities will fall into the jam.

Recipe jam from felt cherry

It is fundamentally important! Sugar in the Chinese cherry go to dodate half less than in the cherry usual, since it is much sweeter.

Ingredients:

sugar - 1 kg;
cherry without seeds - 1 kg.

Whisper rinse the berry in order to remove the remains of the leaves or insects, which were the opportunity to get into berries from the branches

Development Production:

whispenly washed and separated from the bodies of berries lay layers into the cooking container. Any layer is peeled with sugar;
then the tank with berries are placed in the refrigerator for a couple of hours before the juice appears;
the cherry mass is stirred and boil on moderate heat: bring to a boil and remove. Repeat the cooking process 2-3 times;
hot jam spill on banks, roll with covers and allow you to cool with room temperature For 10-12 hours.

The cherry jam, cooked from the fruits of felt cherries with a bone, has a little more developed manufacturing. The main difference is syrup from sugar and juice, in which it is first withstanding, and after that they are languishing on the fine fire of berries. According to the point of view of many owners, such a jam is obtained more fragrant, with a characteristic almond flavor.

Recipe compote from felt cherry with IRGA

Irga is perfectly combined with felt cherry. As a result, it turns out very saturated, tasty and fragrant compote.

Proportions on a liter jar:

2 tbsp. cherry;
1 tbsp. Irgi.

Among the felt cherries are accurately fragrant compotes

This billet is preparing for the winter so:

the washed berries are placed in the container;
poured boiling water and withstand 10-15 minutes;
syrup merges, stirred with sugar (to taste);
boil on 10-15 minutes and again poured into banks with berries;
compote banks are closed with covers, turn over and covered with a blanket;
the billet is insisted for 12-24 hours.

Recipe for felt cherry billets in its own juice

Felt cherry, harvested in its own juice - very tasty and necessary delicacy, especially for people and babies, which have trouble with digestion. Another advantage of this recipe, there is something that does not need to spend time on removing the bones.

Cherry in its own juice is a very simple recipe. Such a workpiece can be done, even if you do not have time

Lithuanian banks wash with soda, scald out (sterilize) and turn over the top of the bottom.
Berries sort, wash and lean on a colander.
Enclosed cherries on banks in the way so that the top layer looked out of the tank. In the middle of each bank, three spoons of sugar are suited.
Banks with berries exhibit on a baking sheet for electric oven. Carefully rushing the baking sheet in the oven and set the temperature of 120 ° C on the timer.
Boiled cherry in the oven approximately 2 hours.
Then the brass furnace is turned off, and the banks are removed alternately, roll and soon wrapped in a blanket or towel.

Marinated and dried cherry recipes

From the felt cherry, not only jam and compotes are harvested, it is still pickled it and dried.

For pickled cherries pre-prepared marinates:

in 1 L. cold water dissolve 700 g of sugar;
bring to a boil;
2/3 st cider dawn, 7-10 peas of fragrant pepper and pinch pin;
checklery mixed.

Warm marinade is poured into banks with berries, then placed in a saucepan with boiling water and sterilize for 3-5 minutes.

This may seem unusual, but the felt cherry is very tasty in pickled form.

Dried the felt cherry so:

the fruits are chosen, separated from the fruits, wash and filter;
1 hl. Food soda is dissolved in 1 liters of boiling water;
in the cooked solution, cherry crucial over 30-40 minutes;
wash berries with cold water and allow stroke;
lay out the cherry in one layer on the baking sheet and sent to the oven (T - 40-45 ° C);
at the end of how the berries start wrinkling, the temperature is increased by 30-35 ° C;
the delicacy is ready, at the time when the berries do not merge when compressing in hand.

The felt cherry owns many of the necessary qualities, based on this, it found widespread in the gardener sites. But the most basic one - the fragrant and very delicious blanks for the winter are obtained from her fruits.

Cherry Jam, manually cooked houses - excellent delicacy, maintaining all nutrients that are present in fresh berries.

With the addition of a variety of components it can be used as independent dish To breakfast, as well as various fillers or additives for desserts.

Check out several uncomplicated recipes Its manufacturer.

For the preparation of the cherry jam should be ripe, dark red. To prepare a high quality product, you need to use fresh berries, be sure to be torn from a tree with frozen to keep all the cherry juice. Dark, almost black berries are suitable.

Did you know? Saturated burgundy givesberryanthoxidant Anthocyanin, lowering cholesterol levels and thereby normalizing cardiovascular system.

Recipe 1.

Classic cherry jama recipe.

Kitchenware

We will need:

pan;
metal sieve;
wooden spoon;
glass jars with covers;
switching machine.

Ingredients

For this recipe we need:

0.5 glasses of water;
1 kg of cherries;
750 g of sugar.

Video: how to cook a cherry jam

Before the start of the process, the cherry is swore, remove the frozen and wash several times. Then:

Important! The smaller the container for the preparation of the product, the greater the jelly is forced when cooled.

Recipe 2.

Cooking cherry jam with citric acid.

Kitchenware

Required:

two pans;
metal colander;
wooden spoon;
capacities for ordering;
open key.

Ingredients

For cooking you need:

5 kg ripe cherry without seeds.
1.5-2 kg of sugar sand.
1 tsp. citric acid.

Video: How to prepare a cherry jam with lemon acid

Step-by-step cooking process

Before starting cooking, the berries move, wash and remove bones. The cooking process is reduced to such operations:

The cherry smeared into the pan, put on the stove and cook 20-40 minutes to a complete softening.
With a saucepan with a plate and let it cool its contents.
Separate the allocated juice (approximately 1 l).
Cherry parts with a spoon through a sieve (2 l thick) and put on fire.
In the container with juice, sugar and citric acid are smeared, well stirred. Cook on medium heat, constantly interfering and removing the foam, about 10 minutes. The readiness indicator - the removable foam does not spread over the saucer.
Ready juice accurately drain into a container with thick and boil on a large fire with intensive boiling for 25 minutes.
Readiness index - Jam does not flow from a spoon.
We break over the banks, roll down and turn down the covers down.
Cover the plaid and leave until complete cooling.
We remove storage, better in a cool place.

Recipe 3.

We prepare the jam with the addition of red currant, which gives the cherry more jelly properties and spicy taste.

Kitchenware

For cooking, you will need:

two metal bowls;
blender;
kitchen spoon;
banks for ordering;
capacity for sterilization;
covers;
switching machine.

Ingredients

Required products:

1 kg cherry without bone.
1 kg of red currant without tails.
1-1.2 kg of sugar.

Video: How to cook a cherry jam with the addition of red currant

Step-by-step cooking process

Jema preparation instructions:

In a bowl, pour out the cleaned cherry and shield half the sugar stand. Let laugh for berries let juice.
In the second metal container, pour red currants and remaining sugar.
Blender to kill currants with sugar and put on the stove.
After the currant boils, fire to minimize and cook for 15 minutes by stirring the contents of the bowl.
Add a prepared cherry with sugar and stir well.
As soon as the cooked mixture boils, cook for 8 minutes.
Pour into the cans to the shoulders, cover with covers.
Put in the prepared container for sterilization, fill hot water and sterilize 8 minutes with a tank of 0.5 l (1 l cans sterilize 12 minutes).
Then banks roll in covers, turn over the bottom and give it to cool completely.
Remove storage in a cool place.

Important! Properly cooked jam is not blown away, but easily smeared. In hot- flows from a spoonful of a thin jet, and in cold- Falls with small pieces.

What can be added for taste and aroma

The cherry jam with the addition of various spices will positively appreciate the most capricious gourmets. To give a delightful taste for 1 kg of prepared cherries, you need to take 1 cinnamon stick, 3 pieces of carnation grains and cardamom. Spices are laid in gauze; It is tied in the form of a bag so that the contents are not covered. When the jam boils, the prepared pouch is lowered into it. At the end of the cooking spices are easily removed, leaving their spicy taste.

Many spices have antimicrobial and anti-grapple properties, so they can act as natural preservatives. For example, one Badyan asterisk, pressed on top under the cover, will not only add an additional faucet notch, but also will prolong the storage period of the product. The same effect has turmeric.

Spices well affect and digesting food. You can add vanillin, ginger, mint and even brandy in the cherry jam - it all depends on personal taste preferences.

What else can you combine

A delicious product can be prepared with the addition of various ingredients to the cherry mass. For this suit:

Gooseberry - By 1 kg of cherries and sugar at the end of the cooking, add 0.15 kg of the gooseberry juice.
Black currant - 0.5 kg of berry grind on the meat grinder, pour 60 ml of water and cook to thickening. Also crushed 1 kg of cherries and pecking with 150 ml of water. Then mix everything, add 0.75 kg of sugar and cook until readiness.
Apples- 0.5 kg of sugar is taken by 1 kg of gravy through sieve. The mass is cooked until the sugar is completely dissolved. Separately, the cherry insists in the same proportions. Everything is mixed and prepared to the state of the jam.
Plum- per 1 kg of drain need 500 g cherries. Everyone is interrupted in a mixer, 2 kg of sugar and 10 g of citric acid are added. Boil on maximum fire 10 seconds. Gelatin dissolved in a small amount of water is neatly administered, bring to a boil and spill on jars.
Melon - 0.5 kg of cherries are mixed with 0.25 kg of melon, sliced \u200b\u200bwith thin pieces. Add 0.75 kg of sugar and for piquant taste - cinnamon stick. Leave for a couple of hours, then boiled on a strong fire of 4 minutes. Add 3 tbsp. Spoons of cherry vodka and continue to cook on a smaller fire until readiness.

Did you know? As part of a very popular alcoholic cocktail Daikiri Harry is present cherry jam.

How to keep jam

The finished product can be stored from 3 months to 3 years. It depends on what it will be stored. In aluminum and thermoplastic banks - no more than 6 months. If glass containers and the jam underwent sterilization, then it can be stored up to three years.

The best place for storage is a dry cellar with a permanent temperature of 15 ° C. It is possible to store here and up to 3 years. In urban apartments, as a rule, there are special storage rooms that are suitable for storing blanks for the winter. They have a stable temperature and there is no sunlight, which makes it possible to store Jam in such conditions up to two years. Adopted glass jars can be kept in the refrigerator no more than 4 weeks.

Requirements. Well-drained soil. Does not like excess moisture. The soil must be neutral. Urised roots are superficially, the main part of which is at a depth of up to 10-30 cm. The diameter of the roots in the size of the crown. Light-loving (better to plant on the heated gentle slopes). For fruiting, a landing is needed on a plot of several varieties of felt cherry.
Features. Light. Frost-resistant culture, drought resistance and possibly salted. Early starts fruit and has a short lifespan. Fruits are not stored for a long time.
Structure. Glucose, fructose, a lot of vitamin C. Vitamin R-Rutin (bioflavanoides and polyphenols), vitamins B, RR, apple and citric acid, bait and tanning substances. Iron is greater than in apples.
Useful actions.
On the digestive system: increase the appetite, regulate the activity of the intestine, improve the digestion of animal fats and proteins.
On the cardiovascular system and blood: useful for a small blood, adjusts blood flowability, reduces the growth of atherosclerotic plaques. Reduces increased pressure, warns the development of heart attack and stroke.

Also has antipyretic, aseptic and expectorant actions.

Ferry cherry jam:
Cherry (1 kg) washed and free from the bones. When cleaning, juice is formed, which must be poured into the pan. There I pour out 1 kg of sugar. When sugar is dissolved, put on fire and bring to a boil. Put berries and cook before thickening.

Compote from felt cherry:
Usually 0.4 kg of sugar is used per liter of water. I advise you to clean the cherry from the bones. The product properties of the product will somewhat disappear, but you will not be afraid of poisonous substances that are distinguished by long-term storage from the bones. Washed and peeled berries are laid in sterile banks and poured boiling water. Round with sterile covers and turn over the bottom until the compote is cooled.

Felt cherry juice:
To crush the berries 1 kilogram of cherries, add 2 g of citric acid, leave juice for 12 hours along with berries, squeeze juice and then bring to a boil, roll in sterile containers. Turn over to the bottom until the juice cools.

Pooked from felt cherry:
Per 1 kg of berries - 0.2 kg of sugar. From berries take out bones and boil with sugar to a thick state, stirring constantly. Then lay out in heated jars and close plastic covers.

Kvass from felt cherry:
Purplify the cherry in the container, pour cold water. When the water turns, you can serve to the table.

Felt cherry in Sahara:
Per 1 kg of 2 kg of sugar. Berries are purified from stones, rubbed with sugar, shifted into banks and covered with plastic covers. Store in the refrigerator.
From the felt cherry, you can still cook dry jam, jam, jelly, mousse, marmalade, pickled cherry, tincture, morse, syrup, cherry fruits dried. The leaves are added to pickles and marinades.