Cherries in syrup for the winter: without sterilization, for cake, pitted and with pits

As you know, fresh berries are not stored for a long time, but today there are a lot of recipes for preparing blanks. This article will discuss how to prepare cherry syrup for the winter in various ways in order to preserve the beneficial properties, indescribable taste and aroma of the fruit.

Benefits of cherry syrup

Cherries contain a huge amount of antioxidants that have a beneficial effect on the body. Therefore, the use of such fragrant preservation in a moderate dose has a positive effect:

• strengthens the protective functions of the body;
• improves the condition of bones and joints;
• normalizes the work of blood vessels and the heart;
• reduces the risk of stroke;
• due to the high content of potassium, the use of a cherry drink helps to stabilize blood pressure;
• fights the manifestations of anemia.

How to make cherry syrup

Before proceeding with the manufacture of conservation, you should prepare the ingredients:

1. Cherries must be selected, as damaged and rotten berries can spoil the taste of the syrup. For harvesting, ripe fruits of good quality should be used.
2. Then they need to be thoroughly washed, if necessary, remove the bones, and this can be done using a special tool or a simple hairpin.
3. If cherry leaves are used for syrup, then they must also be inspected for damage and rinsed well under cool water.

Cherry syrup recipes for the winter and for baking

There are quite a few recipes for cherry syrup, each of them differs in composition and preparation technique. It is worth considering each separately.

Cherry syrup for biscuit impregnation

The syrup is suitable not only for soaking biscuits, but also for preparing various sauces and marinades.

You will need:

• 2,5 kg of sugar;
• 7 Art. water;
• 2 kg of cherries.

Step-by-step instruction:

1. Rinse the fruits, dry, put in a saucepan.
2. Pour the prepared berries with sugar, then pour water.
3. After boiling, cook for 3 hours, periodically removing the resulting foam. When it disappears, the syrup is ready.
4. Cool the cherry broth and strain through gauze.
5. Cover with a lid or towel. Leave to infuse for 24 hours.
6. After that, strain the liquid again, then boil for 30 minutes.
7. Cool the drink, pour into sterile jars.

Frozen Cherry Cake Syrup

The workpiece is stored for several years

Ingredients:

• 2 kg of frozen berries;
• 250 ml of water;
• 3 kg of sugar.

Step-by-step instruction:

1. Without waiting for thawing, rinse the frozen cherries. This step can be skipped if it was placed in the freezer in its pure form.
2. Put the berries in a saucepan, cover with sugar, pour out the water.
3. After the mass boils, turn off the gas.
4. Cook for 4 minutes, then cover and leave to cool completely.
5. Bring the resulting mixture to a boil, then remove from heat, let cool on its own. Repeat these steps three times.
6. Strain cherry syrup with cheesecloth folded in several layers.
7. Pour into a saucepan, cook over low heat for 3 hours until completely thickened.
8. Pour the finished product into sterile containers.

cherry leaf syrup

The density of the workpiece can be adjusted independently by adding or reducing the amount of water.

For preservation you will need:

• 700 grams of sugar;
• 20 pcs. cherry tree leaves;
• 1 kg of fruit;
• 250 ml of water;

Cooking process:

1. Rinse the cherries, squeeze out the juice.
2. Pour the resulting liquid into a heat-resistant container, cover with sugar.
3. Rinse the cherry leaves, after boiling, cook for 7-10 minutes.
4. After this time, remove the greens, and mix the cherry broth with juice.
5. Boil the mixture over low heat for half an hour.
6. When the syrup thickens noticeably, pour into jars.

How to cook cherry syrup with vanilla and port wine

So that when removing the seeds from the berries, a large amount of juice does not leave, it is recommended to use a special kitchen tool or a regular hairpin

You will need:

• 20 g vanilla sugar;
• 2 cinnamon sticks;
• 400 cherries;
• 200 ml port wine;
• 4 st. l. Sahara.

How to cook:

1. Rinse cherries.
2. Combine all prepared ingredients in a heat-resistant container.
3. Put the pan on the fire, after boiling, reduce the gas and cook for 2 hours.
4. Strain the mass with cheesecloth.
5. Pour the cooled cherry syrup into prepared bottles.

Traditional cherry juice syrup for the winter

Once opened, preserves should be consumed as soon as possible.

You will need:

• 1 kg of cherries;
• 600 grams of sugar;
• 1 L of water.

How to cook:

1. Rinse and dry the berries. Fill them with water, put on the stove.
2. Boil for 1 hour.
3. After that, pour the cherry juice with gauze into another clean container, slightly squeezing the fruits.
4. Leave the mixture to infuse for 3 hours.
5. After a sediment has formed at the bottom, pour the juice into a saucepan, after straining it.
6. Add sugar to the liquid mass, cook over low heat until the syrup thickens.
7. Remove the container with the contents from the fire, leave for 30 minutes, then pour over the prepared jars.

How to cook seedless cherry syrup for the winter

The easiest way to get cherry juice is with a juicer or a metal sieve.

Ingredients:

• 1 kg of cherries;
• 600 d Sahara.

How to cook:

1. Wash the fruits, remove the seeds.
2. Use a juicer or sieve to squeeze the juice out of the fruit.
3. Pour the resulting liquid into a saucepan, put on the stove.
4. After boiling, add sugar, then mix thoroughly
5. Cook for 2-3 hours until the mass thickens.
6. Ready syrup must be given time to brew.
7. After a while, pour into a heat-resistant dish. Gauze should be used so that sediment does not get into the syrup.
8. Cook for 30 minutes, then cool. Repeat these steps 3 times. The product is considered ready when it becomes transparent and viscous.
9. Pour the cooled cherry syrup into prepared bottles.

A simple recipe for cherry syrup for the winter

It is necessary to choose berries without flaws and traces of rot

You will need:

• 2 kg of cherries;
• 1,5 L of water;
• 2,5 kg of sugar.

How to cook:

1. Rinse the berries, transfer to a saucepan.
2. Add sugar and water.
3. Cook for 3 hours on low heat.
4. Strain the cherry mixture through a sieve or gauze folded in 3-4 layers.
5. Bring the clear liquid to a boil, leave for 2 minutes, then remove from heat.
6. Cool the syrup, then pour into sterile jars.

How to cook cherry syrup with almond flavor for the winter

The ideal ratio of sugar and berries is 1:1, but if necessary, the taste can be adjusted independently

You will need:

• 2 kg of berries;
• 1,5 kg of sugar;
• 1 tsp citric acid.

Step-by-step instruction:

1. Rinse the berries, remove the seeds from them.
2. Grind the bones to a powder state, while pre-drying or washing them is not recommended. The bones can be ground with a coffee grinder or mortar.
3. Mix the resulting powder with berries, cover with a towel and let it brew at room temperature for 24 hours.
4. After the specified time, pass the mass through a juicer to obtain juice. In extreme cases, you can use a sieve.
5. Strain the liquid with gauze, pour into a saucepan.
6. Heat cherry syrup, mix with sugar, boil for about 20-30 minutes over low heat.
7. At the very end, add citric acid.
8. Cool the resulting mass, then pour into prepared containers.

Syrup of grated cherries at home for the winter

It is recommended to store the workpiece in a horizontal position.

Necessary ingredients:

• 1 kg of cherries;
• 700 d Sahara.

Step-by-step instruction:

1. Rinse the fruits, remove the seeds from them.
2. Grind the pulp of berries through a sieve.
3. Combine juice and cake in a heat-resistant bowl, put on fire.
4. After the mass is heated, add sugar.
5. Cook over low heat for 2-3 hours until the syrup becomes viscous.
6. Cool the resulting mixture, pour into prepared bottles.

How to cook cherries in syrup for the winter and for a cake

For such a preparation for the winter, it is best to use medium-sized berries. They must be ripe, but not overripe, so that they do not burst during conservation. In addition, wormy, bursting and rotten fruits should be sorted out. To prevent the preservation jar from exploding, the container must be thoroughly washed with soda, then sterilized under steam. Experienced housewives recommend the following:

• if the workpiece is planned to be twisted with metal lids, then they should be boiled beforehand;
• syrup must be poured into hot containers without waiting for cooling;
• after opening, the product can be stored for only a few days;
• for recipes where cooking is not used, it is preferable to choose even, ripe berries, in other cases, any fruit is suitable, but not spoiled;
• cherry preservation is best stored in a horizontal position;
• it is advisable to use filtered or mineral water without gas for syrup preparation;
• after seaming, the jar must be turned upside down, wrapped in a blanket and left for a day.

Cherry recipes in syrup for the winter and for culinary purposes

Cherry billet will be a great addition to tea, it can be used in baking. For example, cakes can be soaked in syrup, and berries are perfect as a decoration for a dish. Below are the most popular recipes for preparing such preservation.

Harvesting cherries in syrup according to the classic recipe

Whole berries are suitable for decorating desserts, salads and even meat dishes.

Necessary ingredients:

• Xnumx g cherries;
• 250 grams of sugar;
• 500 ml water.

Step-by-step instruction:

1. Sort cherries, wash.
2. Sterilize jars and boil lids.
3. Put a little more than half of the berries in the prepared container.
4. Pour 500 ml of water into a saucepan, bring to a boil, then pour into jars to the brim.
5. Lightly cover with lids, leave to infuse for 20 minutes.
6. Pour the resulting cherry broth into a saucepan without berries.
7. Add sugar at the rate of 250 g per 0,5 l of liquid.
8. After boiling with occasional stirring, cook for about 5 minutes.
9. Pour the syrup into prepared jars and roll up the lids.

Cherry in syrup with a stone for the winter

Cherry harvesting is not only tasty, but also healthy, as it contains a lot of vitamins and minerals.

You will need:

• 1 kg of cherries;
• 1,3 kg of sugar;
• 110 ml water.

How to do it:

1. Rinse the berries, put them in a colander to drain excess liquid.
2. Put a pot of water on fire.
3. After boiling, lower the cherry for literally 1 minute.
4. While the berries are cooling, pour half a glass of water into another saucepan, after boiling add 650 g of sugar.
5. Bring the mixture to a boil, then immediately remove from heat.
6. Add cherries to the resulting syrup, leave to infuse for 4 hours.
7. After the specified time, separate the fruits from the liquid.
8. Pour the cherry drink into a heat-resistant dish, add half of the remaining sugar, about 325 g, then put on fire.
9. After boiling, cook for 10 minutes on low heat.
10. Remove the mass from the stove, add the berries, leave to infuse again for 5 hours.
11. After the specified period, separate the cherries from the syrup, add the rest of the sugar to the liquid.
12. Put the resulting mixture on fire, cook for 10 minutes.
13. Add berries to a common container, simmer over a fire until the desired thickening.
14. Pour the still hot billet into jars and close with hot lids.

Cherry in syrup with pit for cake decoration

Rotten, bursting and wormy berries are not suitable for preservation.

The recipe for making cherries in syrup for decorating desserts is no different from the above option, however, in this case, the following nuances must be taken into account:

• berries should be outwardly attractive, without flaws;
• do not choose despised fruits, because during the cooking process they can burst;
• it is best to store the workpiece in small 250 ml jars, since after opening the container the product begins to deteriorate quickly;
• the cooking time of the syrup with berries should be increased so that it turns out to be very thick.

How to make cherries in pitted syrup for the winter

Preserved pitted berries can be added to various dishes: cottage cheese, smoothies, porridge or ice cream

For 3 cans of 700 g you will need:

• 600 sugar;
• 1,2 L of water;
• 1,2 kg of berries;
• Xnumx bud clove.

How to do it:

1. Rinse the berries, dry and remove the seeds.
2. Sterilize the jars, put the fruits in them for 2/3 of the volume.
3. Pour water into a heat-resistant dish, bring to a boil.
4. Pour hot liquid over cherries.
5. Leave in this form for 20 minutes, after closing the lid.
6. After the time has elapsed, pour the broth into a saucepan, boil.
7. Add the sugar.
8. Pour cherries into boiling water, boil for 5 minutes and remove from heat.
9. Pour cherry broth into jars, add cloves to each.

How to make cherries in syrup for the winter without sterilization

This preparation is not recommended for use by people suffering from diabetes, as well as children under 3 years old.

For 1 jar of 1 liter you will need:

• Xnumx g cherries;
• 500 sugar;
• 550 ml of water;
• a pinch of citric acid.

Step-by-step instruction:

1. Place the prepared fruits in sterile jars to the brim.
2. Pour in boiling water and cover.
3. After 5 minutes, drain the liquid into a heat-resistant container, adding sugar and citric acid.
4. Pour boiling syrup into a jar, tighten with an iron lid.

How to roll up cherries in syrup with lemon juice for the winter

To prevent the workpiece from exploding, special attention should be paid to the container: the jars must be thoroughly sterilized, and the lids must be boiled

Necessary ingredients:

• 500 ml of water;
• 600 grams of sugar;
• Xnumx g cherries;
• ½ lemon.

Step-by-step instruction:

1. Remove pits from cherries.
2. Arrange the prepared fruits in jars, then pour boiling water to the brim.
3. Leave to infuse for 10 minutes.
4. Pour the liquid into a saucepan, after boiling add sugar.
5. Squeeze half a lemon there, making sure that the bones do not get into it.
6. Simmer the cherry mixture over low heat for 3 to 5 minutes.
7. Pour the finished product into jars, close with lids.

Storage Rules

Store the workpiece should be in glass, pre-sterilized jars in a horizontal position. It is recommended to keep preservation in a cool, darkened room where direct sunlight does not penetrate. Such fragrant preservation is stored for several years. But if the cherries are pitted, the shelf life is reduced to 1-2 years, since the elements in them release an acid that causes poisoning after a long time.

The use of cherry syrup in cooking

Cherry syrup is widely used by housewives not only for soaking biscuits or preparing various desserts. Such preservation can be an addition to sauces, alcoholic or non-alcoholic cocktails. It harmonizes perfectly with meat, so many experienced chefs add a few drops of the workpiece when marinating. In addition, syrup and cherry fruits are used to decorate not only desserts, but also second courses or salads.

Conclusion

It will not be difficult even for an inexperienced housewife to prepare cherry syrup for the winter, since all of the above recipes are quite simple to perform. After spending 2-3 hours of time, you can get a blank that will delight with its indescribable aroma and amazing taste all winter.