Cherry compote

Cherry compote for the winter is a good way to process the crop. It is prepared quickly and allows you to save all the taste and aroma of fresh berries.

Such a drink is in no way inferior to purchased analogues, but in terms of usefulness it far surpasses them.

Technology for making cherry compote with sterilization

Sterilization is a process that allows you to get rid of mold fungi contained on the surface, inside vegetables or fruits. In fact, this is heating and holding the finished product for a certain amount of time at a certain temperature (from 85 to 100 ° C). Most fungi are not resistant to heat, and therefore die during sterilization.

Sterilization of blanks is carried out if jars with a capacity of not more than 1,5 liters are used. They usually make a concentrated drink, filling them with fruits almost to the top. The sterilization process is carried out as follows:

1. For sterilization, a basin or a wide pan is used. Its height should be such that the jars that will be placed there are covered with water up to their shoulders.
2. Water is poured into the sterilization container, put on the stove and heated to 60-70 degrees.
3. A piece of dense fabric is placed on the bottom of the container (you can fold it several times) or a wooden grate.
4. The finished product (jars in which berries are poured and syrup is poured) is covered with lids and placed in a container. Turn on heating.
5. After boiling, keep the jars in water for 20 minutes if the fruits are pitted, or 30 minutes if the berries are with pits.
6. Banks are pulled out with special tongs and immediately twisted.
7. Banks are checked for leaks, turned over and placed under cover for slow cooling.

Rules for making cherry compote without sterilization

Recipes without sterilization are used for drinks that are canned in 3 liter cans. The procedure here is as follows:

1. Banks are washed with soda and sterilized in the oven or steamed.
2. Cherry berries are washed, cleaned of debris, stalks and poured into jars by about a third.
3. Banks are poured with boiling water to the top, covered with lids and left for 15-20 minutes.
4. Then the water is poured into a saucepan, sugar and other ingredients are added to it and heated to a boil.
5. Pour the jars with syrup, twist, turn over and clean under a warm shelter until completely cooled.

Selecting and preparing the necessary ingredients

The main attention in preparing for the preparation of cherry compotes should be given to berries. They must be selected carefully, rejecting all rotten and spoiled fruits. Be sure to remove all the stalks, leaves, all debris. It is better to wash the fruits in a colander, under running water.

Water greatly affects the taste of the final product. The most delicious compotes are obtained from spring or bottled water. Tap water must be passed through a filter and allowed to settle.

Compote of cherries with pits for the winter (traditional)

Traditionally, such a drink is prepared in 3-liter jars. Each bank will need:

• sweet cherry 0,5 kg;
• sugar 0,2 kg;
• citric acid 3-4 g (half a teaspoon).

Water may need about 2,5 liters, it depends on the size of the berries. Peel the berries from the stalks and rinse well. Divide into sterilized jars. Carefully fill jars with boiling water to the top. Put the lid on top and leave for half an hour.

Then the water must be poured back into the pan and put it on fire. After boiling, add granulated sugar and citric acid, mix everything and boil for several minutes. Pour jars with syrup again and immediately roll up with metal lids. Turn over and check for leaks. Put on the floor upside down and cover with something warm. After cooling to room temperature, finished blanks can be removed for storage in the basement or cellar.

How to cook pitted cherry compote for the winter

Removing seeds from fruits is a rather long and tedious task. Therefore, seedless fruit compote is usually made in small jars. The drink turns out to be concentrated, and in the future it is diluted for consumption with plain or carbonated water. The pulp can also be used as a filling for pies.

The amount of ingredients is calculated per liter jar. Sort four glasses of fruit, rinse well. Remove bones. This can be done with a special device or improvised means. Sterilize glass jars. Pour berries into them, add half a glass of sugar and a little citric acid. Pour boiling water up to the top.

Filled jars are placed in a basin or pan for sterilization. Lids are placed on top of the cans, the screw ones are slightly screwed. Sterilization time – 20-25 minutes. After that, the lids are rolled up or twisted, and the jars are removed under shelter until they cool completely.

A simple recipe for cherry compote for the winter

The simplicity of this method is that all components are laid at once. A 3 liter jar needs a pound of berries and a glass of granulated sugar. Pure berries are placed in sterilized jars and covered with sugar. Then the containers are filled to the top with boiling water and placed for sterilization. After 25-30 minutes, they can be closed, turned over and put under a warm blanket until cool.

Cherry compote for the winter without sterilization

A three-liter jar needs 0,5 kg of cherries and 0,2 kg of sugar. The berries are laid out in jars and poured with boiling water. After 15 minutes, the water is poured into a separate container, sugar is added and boiled over a fire for 5 minutes. Then the jars are filled with hot syrup and immediately twisted.

Cherries in their own juice

You can cook cherries in your own juice with and without sterilization. Here are some ways:

1. Prepare and sterilize several small jars (0,7–1 l).
2. Fill them to the top with clean berries.
3. Place the containers in a wide saucepan or basin with hot water for sterilization and turn on the heat.
4. In the process of pasteurization, the berries will give off juice and settle. You have to keep adding them.
5. As soon as the jar is completely filled with juice, it is closed with a sterilized lid and put under the covers to cool slowly.

The second way involves adding sugar. Here is how cherries are prepared in their own juice according to this recipe:

1. Wash the fruits, peel, put in a container and cover with the same amount of sugar.
2. In a day (or a little earlier, depending on the ripeness of the cherry), the juice that is released will completely dissolve the sugar.
3. Put the container on fire, stir. Boil 5-7 minutes.
4. Pack the finished product in a smaller container, after sterilizing it.

White cherry compote

For this recipe, you can take a different amount of cherries – from 0,5 to 1 kg, the more berries, the brighter and richer the taste of the drink will be. Washed berries should be laid out in jars and pour boiling water over them. After 10 minutes, pour the water into a saucepan, heat to a boil and pour the berries again. Immediately pour back into the saucepan, add sugar at the rate of 1 cup per jar. Boil the syrup for 3-5 minutes, then pour it into jars with steamed fruits.

Roll up and put away to cool under a warm shelter.

Yellow cherry compote

To prepare 1 liter of drink, you will need 280 g of yellow cherries, 150 g of sugar and a quarter teaspoon of citric acid. It is prepared according to the traditional double filling scheme. The fruits are laid out in sterilized jars and filled with boiling water up to the shoulders. After 15 minutes, the water must be drained into a saucepan, add sugar and citric acid there and boil. Then fill the jars and roll up the lids.

What can you combine cherries with

Cherries can be mixed with each other, combining red, yellow and white varieties. In addition, you can use other berries and fruits, cherries go well with many of them.

Cherry compote with spices without sugar

A three-liter container will require 0,7 kg of ripe cherries. And also a couple of peas of allspice, a few inflorescences of cloves, a little bit of cinnamon, vanillin on the tip of a knife and a pinch of nutmeg. The content of spices can be combined, individual ingredients can even be excluded altogether.

Berries are placed in a jar and poured with boiling water. Spices are added on top. The containers are put on sterilization for 20-30 minutes, after which they are closed and cleaned until completely cooled under the covers.

Cherry compote with lemon

A liter of such a drink will require 0,25 kg of cherries, 0,2 kg of sugar and half a lemon. The fruits are placed in jars, a lemon cut into thin slices is added on top. Everything is covered in hot syrup.

After that, the containers are sterilized for 15-20 minutes, then rolled up with lids and put away for storage.

Cherry and apple compote

For a three-liter jar of drink, you will need 0,5 kg of cherries, 0,2 kg of apples and 3-4 g of citric acid. Rinse the berries, remove the core from the apples and cut them into slices. Arrange all ingredients in jars. For syrup, you need to take 0,2 kg of sugar, dissolve it in water and boil. Pour syrup over fruits.

After that, put the containers for sterilization. Hold for 30 minutes, then roll up the lids and place upside down under cover.

Compote of strawberries and cherries

To brew 3 liters of such a drink you will need:

• sweet cherry – 0,9 kg;
• strawberries – 0,5 kg;
• sugar – 0,4 kg.

In addition, you will also need clean water and 1 teaspoon of citric acid. Fruits are laid out in containers. Syrup is boiled separately, and citric acid is added to it during the cooking process.

Fruit is poured with syrup. The containers are placed for sterilization. After its completion, close the lids. The drink is ready.

Delicious compote of cherries and sweet cherries

Cherries and sweet cherries are close relatives and are perfectly combined with each other in any proportion. Usually they are taken in equal proportions. For 3 liters of drink, you will need 0,25 kg of both berries, 0,2 kg of sugar and a quarter teaspoon of citric acid. The fruits are laid out in clean jars and poured with boiling water. It is necessary to let stand in this form for 15-20 minutes so that the berries are steamed.

Then the water is poured into a saucepan, sugar and citric acid are added to it and heated again to a boil. After that, the syrup is poured into jars and immediately rolled up.

Compote of apricots and cherries

A three-liter jar will require 0,45 kg of apricots, 0,4 kg of cherries and one large lemon. Fruits should be washed well and placed in containers. Then pour them with boiling water and leave for 20-25 minutes. After that, drain the water into a separate pan. The syrup will require 150 g of sugar, it must be dissolved in this water and boiled, as well as cut the lemon in half and squeeze the juice out of it.

Pour the berries with hot syrup, close them with sterilized lids. Banks turn over and wrap.

How to cook compote from frozen cherries

For 100 g of frozen fruits, you will need a glass of water and 5 teaspoons of sugar. All ingredients are placed in a saucepan and put on fire. Boil until the fruits are completely softened. Such a drink is not canned, it must be consumed immediately or pre-cooled.

Terms and conditions of storage of cherry compote

Do not store compotes for more than one year. This is especially true for drinks made from fruits with seeds. Over time, their “woody” taste will be felt more and more strongly in compote, drowning out the natural aroma of berries. Pitted fruit drinks can be stored for longer, but with prolonged storage, their aroma is significantly weakened, and the taste deteriorates.

Conclusion

Cherry compote for the winter is a great way to keep a piece of summer. It’s fast, convenient and efficient. Cherry compotes are easy to prepare and allow you to process a significant amount of berries. And the compatibility of cherries with other berries creates endless possibilities for culinary experiments.