Cherry compote: recipes for the winter in jars

It’s time to cook cherry compote for the winter: the middle of summer is the ripening time for this unusually tasty berry. Ripe cherries just ask in your mouth. But you can’t eat the whole crop fresh. So the housewives try to keep a piece of summer in a jar: they cook jam or delicious cherry compote.

Secrets of making cherry compote for the winter

Whatever recipe is chosen, there are several patterns: they must be observed in order for the workpiece to be stored for a long time and be tasty.

• For cooking without sterilization, you can take 2 and 3 liter jars, it is easier to cook a sterilized or pasteurized product in small jars – half a liter or a liter.
• All dishes, including lids, are washed well with soda, rinsed with clean water and sterilized. Covers boil for 7-10 minutes. Banks are conveniently sterilized over steam. If there are a lot of them, it’s easier to do it in the oven.
• Berries are selected fully ripe, not overripe, not fermented. You can not store them for a long time before cooking.
• The stalks are torn off from them, washed well using running water.

A simple calculation, or how many cherries and sugar are needed per liter, 2-liter and 3-liter jar of compote

The proportions of the products depend on what you want to get in the end: a drink that you can drink without diluting, or more concentrated. From the latter, more servings can be prepared by dilution. For convenience, the number of products can be presented in the table.

How to sterilize cherry compote

Cherry compote can be prepared with or without sterilization. If the first method is chosen, the sterilization time for different jars will be as follows:

• for half-liter – 12 minutes;
• liter – 15 min;
• three-liter – 0,5 hours.

A water bath is used, the countdown starts from the moment when the rapid boiling of water begins.

A simple recipe for cherry compote without sterilization

This method is the easiest: sugar is poured directly into the jar.

For a three-liter bottle you need:

• Xnumx g cherries;
• a glass of sugar with a capacity of 200 g;
• 2,2 L of water.

Cooking process:

1. Dishes and lids are sterilized in advance.
2. The stalks are removed from the berries and washed using running water.
3. Pour berries and 200 g of sugar into a balloon.
4. After boiling water, pour the contents of the jar with it.
   Council! This must be done carefully, directing boiling water to the center, otherwise the dishes will crack.
5. Shake, as the sugar should completely dissolve, and immediately roll up, turn over, wrap.
6. The workpiece is placed in storage only when it has completely cooled down. This usually happens in about a day, and sometimes a little longer.

Cherry compote with stones

Most often, during its preparation, the bones from cherries are not removed. This simplifies the process, but such a preparation must be consumed in the first winter. The previous recipe will do: you can pour boiling syrup over cherries.

For a three-liter bottle you will need:

• Xnumx g cherries;
• 200 grams of sugar;
• water – as needed.

How to cook:

1. Dishes and lids are sterilized.
2. Berries are prepared by washing them, and the water must be running.
3. They are laid out in jars, placing about 400 g of cherries in each.
4. Pour boiling water, let stand, covered with a lid.
5. After 7 minutes, pour the water into a saucepan of a suitable volume.
6. Pour sugar into it, cook until it boils, be sure to stir.
7. Pour syrup into jars, cork, turn over, insulate.

The cooled banks are taken out for storage.

Pitted cherry compote

If you are preparing cherry compote for children, it is better to remove the bones from the cherry. They contain amygdalin, during long-term storage of the workpiece, it turns into a liquid and can harm the child’s body. In addition, young children can easily swallow a bone and choke on it.

The preparation turns out to be saturated: it contains a lot of both berries and sugar. The easiest way is to cook in jars with a volume of 3 liters. Each will require:

• approximately 1 kg of cherries;
• double norm of sugar – 400 g;
• water – to taste.

How to cook:

1. Prepare dishes, berries.
2. Remove pits from cherries. If there is no special machine, you can do it with a teaspoon handle or hairpin.
3. Pour cherries in a jar to half the volume.
4. Pour boiling water, cover with lids.
5. After 10 minutes, the liquid is poured into a saucepan, sugar is added, and the syrup is allowed to boil.
6. Re-filling is carried out, but already with boiling syrup.
7. Immediately roll up and turn over the jars so that the lid is at the bottom. For good warming and long-term cooling, canned food should be wrapped for at least a day.

Stored in the cold.

The video will tell you more about how to cook cherry compote:

Cherry compote for the winter with sterilization

If there is no cool room for storing canned food at home, it is better to cook cherry compote with sterilization. Small banks are suitable for this. But if you have a bucket or a tall pot, you can prepare cherries in 3-liter bottles. A sterilized cherry drink is prepared both with and without pits.

With bones

For each three-liter jar you will need:

• 1,5 kg of cherries;
• 375 grams of sugar;
• 1,25 L of water.

How to cook:

1. They sort and wash the berries.
2. Sterilize dishes and lids.
3. Jars are filled with berries, poured with syrup made from sugar and water. It should boil for 2-3 minutes.
4. Cover the jars with lids and place them in a water bath so that the water reaches the shoulders.
5. Sterilize, counting from the moment the water boils, half an hour.
6. Banks are carefully removed and rolled up. After sterilization, they do not need to be turned over.

Seedless

Seedless compote is best prepared in a small bowl, as with prolonged sterilization, the berries can lose their shape and spread. If this circumstance is not important, feel free to cook in a three-liter container. For 6 liters of product (6 liter or 2 three-liter jars) you will need:

• 1,5 kg of cherries with dense pulp;
• 0,75 kg of sugar;
• 3,8 L of water.

How to cook:

1. They sort, wash the berries, remove the bones from them.
2. Sterilize clean jars and lids.
3. Syrup is made from water and sugar.
4. As soon as it boils, pour the berries laid in jars into it.
5. Cover with lids, place in a water bath. Sterilization time for 3 three-liter jars is half an hour, and for liter jars – 20 minutes.
6. Roll up jars with lids and cool under a blanket, turning upside down.

The rich taste of cherry compote is perfectly complemented by spices. They can be added according to your own preferences, but there are recipes that have long been proven by time and consumers.

How to close cherry compote with spices for the winter

For a three-liter jar you will need:

• 0,5 kg of cherries;
• a small piece of ginger root – no more than 7 g;
• 2 pcs. carnations;
• cinnamon stick 5 cm long;
• 400 grams of sugar;
• water – as needed.

How to cook:

1. Sterilize jars, lids, prepare berries.
2. Spread them in a sterile jar and pour boiling water.
3. Keep covered for about 7 minutes.
4. Drain the liquid into a saucepan and bring to a boil, adding sugar. The syrup should boil for 5 minutes.
5. Put spices in jars and pour boiling syrup.
6. Cork, turn over, insulate.

For those who do not like ginger, there is another recipe. For one 3 liter jar you will need:

• 700 g cherries;
• 300 grams of sugar;
• a small cinnamon stick;
• 1 pcs. carnations;
• star anise.

How to cook:

1. Sterile jars are filled with prepared berries by about a third.
2. Pour boiling water, let stand covered for about 10 minutes.
3. The liquid is drained and mixed with sugar, spices are added there.
4. The syrup is kept on fire after boiling for 6 minutes and poured into a jar.
5. They roll it up, turn the jars over to warm the lids, and wrap them up to further warm the contents.

frozen cherry compote recipe

Even if in the summer you did not have time to cook cherry compote in jars, in winter you can cook compote from frozen cherries. All supermarkets sell frozen berries, including pitted cherries. Compote from it is obtained no worse than from fresh, but only for immediate consumption.

Pitted frozen cherry compote can also be prepared if you freeze it yourself in the summer without removing the pits.

Ingredients for cooking:

• 250 g frozen cherries;
• 1,5 L of water;
• 3 art. tablespoons of sugar, sweet tooth can put more.

If desired, juice from a quarter of a lemon can be poured into the compote. And if you add spices and drink compote hot, it will warm you on any frosty day.

How to cook:

1. Boil water and pour lemon juice from a quarter of a lemon into it.
2. After 5 minutes, add sugar and wait until it boils again.
3. Put frozen cherries.
4. Boil after boiling for another 5 minutes, cover with a lid. Leave for half an hour to saturate with aroma and taste.

Cherry compote with mint

Mint gives the drink a unique fresh flavor. If you like its taste and smell, try adding the herb to cherry compote, the result will pleasantly surprise you.

Ingredients per 3L jar:

• Xnumx g cherries;
• 300 grams of sugar;
• sprig of mint;
• water – how much will go in.

How to cook:

1. Prepared berries are laid out in sterile jars, mint is added and poured with boiling water.
2. Keep covered with a lid for about half an hour.
3. Syrup is made from the drained liquid by boiling it with sugar for 7 minutes.
4. Take out the mint and pour the syrup over the berries.
5. Hermetically sealed, insulated, turned upside down.

There are people for whom sugar is contraindicated. For them, you can make a blank without adding this ingredient.

How to roll cherry compote without sugar

You can cook it in two ways.

1 method

It will require a lot of cherries and very little water.

How to cook:

• Washed cherries are poured into a large basin and water is added – just a little, just so that it does not burn.

  

• Slowly heat until the cherry starts to release juice. From this point on, the heating can be increased.
• The contents of the pelvis should boil violently for 2-3 minutes.
• Now you can package cherries and juice in sterilized jars.
• To preserve the workpiece, additional sterilization in a water bath is required. For a three-liter jar, the holding time is half an hour.
• Now the sugar-free cherry compote can be hermetically sealed and covered with a warm blanket over the inverted jars.

2 method

In this case, the triple fill method is used.

It is better to cook it in liter jars. Cherries are poured into each of them to the brim and poured with boiling water three times, keeping for 10 minutes. The second and third times are poured with boiled drained liquid.

Banks will have to be additionally sterilized in a water bath for 20 minutes, hermetically rolled up and additionally heated, covered with a blanket after turning over.

How to cook cherry compote with cinnamon

For it, you can use cinnamon sticks or ground, as long as it is natural.

Ingredients per 3L jar:

• cherries – 350 g;
• sugar – 200 g;
• water – 3 l;
• cinnamon – 1/2 stick or 1 teaspoon ground.

How to cook:

1. Sterilize dishes and lids, sort out berries.
2. Spread them in a jar, sprinkle cinnamon on top.
3. The first time is poured with simple boiling water and kept for about 10 minutes.
4. The second time is poured with the drained liquid, which is brought to a boil, putting sugar.
5. Roll up the lids and let stand warm for two days. To do this, the banks are turned over and wrapped.

Recipes for cherry compotes with other berries and fruits

Assorted compotes are richer in composition than drinks from one fruit or berry. With the right selection of components, they enhance the taste and aroma of each other, make it brighter.

The amount of sugar depends not only on taste preferences, but also on the sweetness of the fruit. Sometimes, for safety, you have to add citric acid to the drink if the fruit is not sour. Their volume in a regular compote is a third of the jar, and in a concentrated one it can be filled with them by half or even more.

It is better not to peel apples for harvesting, otherwise they may turn into porridge. But if there is no confidence in the chemical purity of the product, it is better to remove the skin: it is in it that harmful substances accumulate, which are used to treat fruits from diseases and pests.

The calculation of components for cooking assorted compotes with cherries in 3-liter jars is summarized in the table.

Most assorted compotes are prepared by double filling.

• Pour the berries and fruits placed in a jar with boiling water.
• Keep covered for 5-10 minutes.
• In the drained liquid, sugar is diluted according to the norm, the syrup is boiled and the contents of the jar are poured for the last time.
• Roll up, turn over, wrap.

Such a blank does not require additional sterilization.

Consider the features of preparing assorted compote in each individual case.

Compote of apples and cherries

Apples for compote are better to take sweet varieties. They are not peeled, but cut into 6 parts, removing the middle.

This compote is well kept even with double pouring.

A simple recipe for cherry and apricot compote

From apricots, you will need to remove the seeds and divide them into halves, cherries can be left whole. It is preferable to make this compote with subsequent sterilization.

Cherries and apricots are laid in layers, poured with boiling syrup of water and sugar and sterilized for half an hour. Cherry compote should be rolled up hermetically, taken out for storage when it cools down.

Cherry and strawberry compote

Each of these berries is delicious on its own. And the combination of them in a drink makes it unique. Strawberries for compote are better to choose a small size. It is not worth keeping the jars after pouring for more than 5 minutes, otherwise the strawberries may lose their shape. For such a combination of berries, triple filling is not required; you can close the cherry compote with strawberries after the second filling with syrup.

Recipe for cherry compote with blackberries

One blackberry does not have a very pronounced taste, but in combination with cherries, an excellent assorted compote is obtained. Delicate berries may not withstand a triple filling, so the cherry compote with blackberries is rolled up after the second filling with syrup.

How to cook compote from cherries and sweet cherries

Cherries contain much less natural acids than cherries. Compote is prepared by double pouring. Add 1/2 teaspoon of citric acid to the sugar syrup.

Recipe for healthy cherry compote with currants

Currant will enrich the drink with vitamin C. Any berry is suitable for its preparation: red or black. It needs to be freed from branches. Pour boiling water over the berries, let stand for 5 minutes, cook syrup on the drained water and finally pour the berries.

Vitamin trio, or compote of blackberries, strawberries and red currants

You can combine these delicious berries in any proportion. Their total amount for compote per jar of 3 liters is 500 g. Additionally, you will need:

• cup sugar;
• 2,5 L of water.

The drink is prepared by the method of double pouring.

Sweet couple, or compote of cherries and cranberries

This unusual combination gives the drink an amazing and unique taste. Cranberry is considered a medicinal berry; such a compote will be useful for colds and kidney diseases. So that it does not turn out to be sour, put more sugar. Pour the berries twice.

A simple recipe for cherry compote with plum and cranberries

If you add 300 g of pitted and halved plums to the ingredients of the previous recipe, the taste of the drink will be completely different, while the benefits will remain. Compote is prepared by the method of double pouring.

Cherry compote with cherry liqueur

This is not a preparation for the winter, but such a drink can be the highlight of any holiday table. In summer it is boiled from fresh cherries, in winter – from frozen berries. The result does not get any worse. The dish came to us from Italian cuisine. They also add cinnamon to it.

Ingredients:

• sour cherry – 700 g;
• sugar – a glass;
• water – 0,5 cups;
• the same amount of cherry liqueur;
• cinnamon stick.

How to cook:

1. The pits are removed from the cherries, sprinkled with sugar, and allowed to stand for 2 hours.
2. Stew in a saucepan with the addition of water over low heat, stewing time – 10 minutes.
3. Place a cinnamon stick in the center of the dish and continue to boil the drink for 10 minutes, adding a little fire.
4. Spread the berries in transparent cups or glasses with a slotted spoon.
5. Take out the cinnamon, mix the liquid with cherry liqueur and pour over the berries.
6. Store in refrigerator until serving.
7. Whipped cream on top makes this dish even tastier.

Simple compote of cherries and gooseberries

The berries are washed. If you wish, you can free the gooseberries from the tails, and the cherries from the seeds, but even without this, the compote will be delicious. The berries, along with sugar, are laid out in a jar. Pour boiling water, and then boiled drained liquid. Seal hermetically.

Recipe for cherry compote with lemon for the winter with a photo

A light note of citrus fruits will give the drink an unforgettable aroma. It will take quite a bit of lemon, but the taste of cherry compote will change dramatically.

To prepare in a 3 liter jar you will need:

• Xnumx g cherries;
• 6 slices of lemon;
• 600 grams of sugar;
• water – as needed.

How to cook:

1. The washed cherries are laid out in a jar that has already been sterilized.
2. The lemon is cut into rings – 3 pieces, then in half and spread on the berries.
3. Boiled water is poured into the jar, a little short of the brim, in order to find out the required amount.
4. Drain the water, mix with sugar and let it boil.
5. Immediately pour the contents of the jar and seal hermetically with a boiled lid.
6. Turn over, wrap.

Cherry compote with orange peel

The technology for preparing this drink does not differ from the previous recipe, only instead of lemon slices they put zest grated from one orange.

How to roll cherry compote with lingonberries

Lingonberries have an anti-inflammatory effect and are very good for kidney diseases. It has a specific taste that may not be to everyone’s taste, but the combination with cherries will be very successful.

Wild berries should be sorted very well and washed thoroughly. Then they proceed according to the standard scheme.

Cherry compote in a slow cooker for the winter

Modern technology makes life easier for the hostess. Cooking compote in a slow cooker is much easier than in the usual way. For a three-liter jar you will need:

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

The washed jars are sterilized using a multicooker, placing them upside down on a steaming bowl and selecting the same mode, sterilization time is 20 minutes.

While the berry is being washed, water is boiled in the multicooker bowl in the “steaming” mode. For this, 10 minutes is enough. Fill jars with cherries and pour boiled water. After a 10-minute exposure under sterile lids, it is drained, mixed with sugar and the “steaming” mode is set again for 10 minutes. Don’t forget to interfere. Boiling syrup is poured into jars and sealed tightly.

What is useful cherry compote

The benefits of cherry compote are undeniable. With the double filling method, the vitamins in the workpiece are preserved much better than with sterilization. And cherries have a lot of them: PP, B, E, A, C. It also has minerals, especially a lot of iron and magnesium. With an average amount of sugar in a drink, the calorie content of 100 g of the product is 99 kcal.

Compote helps to cope with anemia, improves the functioning of the cardiovascular system, relieves swelling. But there are limitations to taking this delicious drink:

• gastrointestinal diseases;
• increased acidity of gastric juice;
• pathology of the pancreas.

Do not get carried away with them for diabetics, as the product contains a lot of sugar.

Rules and terms of storage of cherry compotes

Blanks prepared with sterilization are well preserved in an ordinary city apartment. For seamings made without it, it is desirable to have a dark, cool room. The shelf life depends on whether the cherries have been pitted. Amygdalin, which they contain, can eventually turn into hydrocyanic acid – the strongest poison for humans. As the shelf life increases, its concentration increases. Therefore, such a product is eaten in the first season.

The seedless dish has a longer shelf life and is completely safe even in the second or third year after production.

Conclusion

Cherry compote is a wonderful and healthy drink. Cooking it is not so difficult, the above recipes will help with this.