White cherry for the winter without sugar. Cherry juice - recipes for the winter

Cherry in its own juice for the winter is not only delicious preparation, but also a storehouse useful substances. A large amount of vitamins (A, B1, B2, E, PP), macronutrients (fluorine, calcium, magnesium, iron, iodine, copper, phosphorus), malic acid, pectin, flavonoids - all these “usefulnesses” in cherry fruits can anesthetize, stimulate the immune system and help in the fight against many diseases.

The benefits of cherries in their own juice are manifested in the fact that it:

• beneficial effect on the kidneys, gastrointestinal tract;
• improves the quality of blood and vascular walls;
• reduces the level of cholesterol in the blood;
• is a powerful prophylactic of thyroid diseases;
• normalizes pressure;
• low-calorie, therefore recommended for losing weight people;
• it is recommended for use in unlimited quantities for people with high acidity, since it does not cause heartburn (cherries, for example, are strictly forbidden to use in such a state);
• helps with many skin diseases, for example, with acne and other rashes;
• cleanses the body of toxins.

In terms of usefulness, all varieties of cherries - white, pink and red - are equal. They are also canned in the same way, but keep in mind that red varieties are more fleshy and juicy.

General principles for preparing cherries in their own juice for the winter

Cherry, which the hostess closed for the winter in her own juice, will have a bright taste and smell after the jar of fruits opens.

Several general principles canning cherries:

1. There are several ways to close cherries in their own juice for the winter, it all depends on the desires and capabilities of the hostess.
2. Fleshy varieties of cherries release their juice easily, so they are preferred for canning.
3. Before cooking, the fruits must be sorted out: tear off the “tails”, remove the bones (if the recipe requires it), rinse well under running water, and remove the spoiled fruits.
4. Harvested cherries are placed in sterile containers (jars). Next up is the recipe.
5. The metal lids with which the jars are rolled up must be boiled and dried (do not wipe with a towel, but dry naturally!).
6. Close the jars tightly with dry lids using a seaming key. Then turn the jars over and cover with a thick cloth until completely cooled.
7. Lower the finished preservation into the basement or put it in a cool pantry.

How to preserve cherries in your own juice for the winter?

Recipes for canning cherries in their own juice differ in several fundamental points:

• sugar is added or not;
• fruits remain with stones, or they are removed;
• the canned product is sterilized or not.

Recipes without sugar and sterilization

Recipe without sugar and with a stone (suitable for white, pink and red varieties):

1. Place properly prepared fruits in liter sterile jars.
2. Put the filled jars in a saucepan with warm water. Cover the bottom of the pan with several layers of cloth or gauze (this measure is necessary so that the glass does not crack from temperature).
3. Bring to a boil over low heat. After the first signs of boiling, reduce the heat.
4. As the berries heat up, they will release juice and settle in jars. It is necessary to add cherries so that the jars are constantly filled.
5. When the juice fills all the jars, they must be carefully removed and rolled up with sterile lids.

Recipe without sterilization:

1. Prepare the fruits: sort and remove the seeds.
2. Put the pitted fruits in dry sterilized jars up to the neck and pour boiling water over them.
3. Cover with lids and wrap in something warm.
4. Drain the water from the jars after 10-15 minutes and boil. Banks at this time should also be warm.
5. Pour boiling water again, cover and wrap for 5-8 minutes.
6. Drain the water again, add sugar (0.5 kg per 1 liter of water) and citric acid (3 g per 1 liter) to it, boil.
7. Pour syrup into jars and seal tightly.

Recipes with sugar

“Five-minute” recipe for cherries in their own juice with sugar and a bone:

1. Fall asleep at night with sugar fruits (in proportions 1: 1). Cherry juice will completely dissolve sugar in 12-15 hours.
2. Bring to a boil over low heat, stirring gently to one side (then the berries will remain whole), and boil for 4-5 minutes.
3. Pour into sterile jars and roll up.

Recipe with sugar and pitted cardamom:

1. Lay cherries and sugar in layers in sterile liter jars (1 cup of sugar per liter container).
2. Add a pinch of citric acid and cardamom to each jar.
3. Cover and shake well so that the spices and sugar are evenly distributed.
4. Put the jars in a large pot of warm water, bring to a boil over low heat and simmer for 30-40 minutes.
5. Carefully remove from the pan and roll up.

Preparation and preservation of cherry juice and fruit drink for the winter

Cherry juice and fruit drink are also delicious and healthy drinks that can be preserved without damage useful composition fruits.

How to make cherry juice at home? There are 2 ways:

1. Traditional, which consists in the fact that the juice is boiled from the fruit over an open fire. The method is quite troublesome, but for lovers of the process - this is not an obstacle.
2. Cooking in a juicer. Cherry juice in a juicer is no less tasty and healthy, and it is not so troublesome to extract. The principle of operation of the juice cooker: the fruits are heated with steam, while the process of juice extraction and sterilization takes place. After this miracle technique, juice for the winter can be immediately rolled into prepared containers without additional sterilization.

It is easy to prepare juice for the winter in the traditional old-fashioned way, you just need to follow the following recommendations:

1. Prepare the fruits (desirable red variety): sort, remove the “tails”, wash under running water.
2. Dry the cherry naturally.
3. Pour dry cherries into an enameled pan and pour warm water (based on: 1 cup per 1 kg of cherries).
4. Bring to a boil over medium heat.
5. Reduce the heat to low and cook the cherries, stirring constantly and pressing down, until completely softened.
6. Strain the resulting mixture into a clean bowl through a sieve, crush the boiled fruits here, but you don’t need to wipe it, because you get fruit drink, not juice.
7. The resulting juice must be put on a slow fire and boiled down by 1/3.
8. Pour the finished boiling product into sterile glass containers with metal and/or screw caps. Seal tightly and roll up. Store in a cool place.

To prepare fruit drinks for the winter, you must follow the recipe above, but when straining, rub the boiled fruits through a sieve to add pulp to the mixture. Morse is stored in the same way as juice, and when used, it is better to dilute it with water to taste, since it is too concentrated.

Several useful tips how to make preparations for the winter at home tasty and as useful as possible:

1. It is better to take fruits well-ripened: cherry juice - quality and quantity - depends on this.
2. An additional check for the presence of worms in the sweet cherry can be carried out as follows: lower the fruits for 7-8 minutes in a weak salt solution. All worms from such manipulation will emerge.
3. A mandatory check of glass jars for integrity, especially the neck, is required. A damaged neck provokes “bloating” and “failure” of conservation.
4. It is best not to use a degreaser to wash containers before preservation, as it is difficult to rinse off.
5. Bubbles rising from the bottom up after turning the rolled up can indicate that the lid needs to be rolled again. If repeated rolling does not help, you need to replace the jar.
6. Compotes are made from cherries for the winter, but with the addition of other fruits and berries, since the compote does not have a pronounced taste and smell.
7. Cherries in their own juice, opened in winter, can be used not only in pure form, but also for a variety of pastries, puddings, jelly, compotes, jelly and other dishes.
8. Cherry juice can be used to make alcoholic beverages.

So that you preserve for the winter with pleasure and cook dishes with cherries in your own juice with joy, learn how to do it right - listen to the tips and recommendations outlined.

Hello dear blog guests. Harvested in season - cherries for the winter, the recipes of which are given in this article, will allow you to have healthy and tasty berries filled with vitamins at any time of the year. Compotes and jams prepared from it are perfectly stored all winter.

Frozen fruits can be added to cottage cheese, pastries, they make sweet desserts. Pickled berries are in demand as a healthy snack, they are put in salads and even used to make sauces. Jams, confiture delight the kids. This article will discuss how to cook these wonderful preparations.

To ensure that supplies are stored without problems all winter, pay more attention to the preparatory work.

Berry preparation

When choosing berries, pay attention to her appearance, give preference to firm, non-sticky fruits. If you inhale a real pleasant cherry aroma - the products can be trusted. For harvesting, select whole, not wrinkled, without traces of rot.

To remove berry pests, soak for an hour in cold water. Remove the stalks. Cooking with a bone or not depends on the type of workpiece and the preferences of the hostess. Seedless products will be less attractive. The bone will add some bitterness, but the sweet ones like peace.

Container preparation

Wash the container thoroughly, remove visible dirt particles. Use as a cleaner baking soda. Boil the lids for at least 5 minutes. Sterilize jars according to one of the proposed options:

• Cover the pot with water with a special stand. Turn the jar upside down and place on a stand, bring the liquid to a boil. Sterilize for several minutes until drops flowing over the surface of the container appear.
• Place the prepared jars in the oven, bring the temperature to 150 0, hold the half-liter container for a quarter of an hour. For large jars, increase the time to half an hour.
• Moisture is required for microwave sterilization. It is collected in a jar or in an additional container - a glass. Processing time 3-4 minutes.
• Pour some liquid into the multicooker, put the stand for steaming food, set the appropriate mode. Turn over the jars and soak half-liter for 10 minutes, liter for 15 minutes.

Roll up the containers with metal lids, self-tightening or with a special key. Cool to room temperature slowly. Turn over the rolled containers, wrap them up and soak in this state for at least a day.

Cherry compote recipe for the winter

Berry compote turns out to be very tasty and fragrant, fruits retain their shape well and look great. It will take a little time to prepare, which even the busiest woman will like.

For preservation, you can take both cherries alone and a mixture of fruits. You need a little sugar, up to 1.5 cups per 1 kg of berries. There is no sourness in sweet cherries, therefore, during conservation, lemon juice is sometimes added to taste.

Take berries with or without a stone. Do not store the blank made according to the first option for more than a year; according to the second method, the berry looks less colorful. Choose both light and dark fruits, there is not much difference. Recipe:

• Sort the berries, rinse well under running water. Separate wrinkled, rotten, spoiled. Remove tails.
• Place an arbitrary amount of cherries in the prepared container, approximately fill the container by a third.
• Boil water and fill it with food, cover with a terry towel on top, soak for 15 minutes.
• Drain the liquid into a saucepan, add water at the rate of 1 cup per 3-liter bottle. Bring to a boil. Add granulated sugar. Boil the syrup for a few minutes, skimming off the foam.
• Pour boiling water into jars. Close lids, roll up.

Cherry jam, recipe

Making cherry jam for the winter is very simple, the result is unusually tasty. Sweets take as much as fruits. Prepared berries, with or without seeds, put in a container.

• Cook the syrup from the same amount of water and granulated sugar.
• Pour in the berries, bring to a boil over low heat, cook for 10 minutes.
• Set jam aside to cool. This may take up to 7 hours.
• Once again, bring the food to a boil over low heat, cook until tender. Check the quality by dropping the syrup on the nail. A drop of finished jam keeps its shape well and does not spread.

Pour hot jam.

Video - cherry jam for the winter

Cherries in their own juice for the winter

Cherries do not belong to juicy berries, but they have plenty of their own juice for preservation. Select only ripe and whole fruits. Take half the weight of sugar than berries. The recipe itself:

• Sprinkle the fruit with sugar, cover with a clean cloth, preferably with gauze, set aside for several hours until the juice is released.
• After the berry floats in the juice, bring the product to a boil.
• Gently stirring, cook the dish until transparent fruits are obtained.

Close with metal lids. Cool upside down, wrapped up. Five minutes is prepared according to the same recipe, only five minutes are enough for boiling.

cherry jam

To make jam, remove the seeds from the berries. For 1 kg of fruit, take 500 - 800 grams of granulated sugar.

Cooking sequence:

• Pour the prepared berries with sugar, mix, set aside for half an hour to extract the juice.
• Put the jam on a small fire, bring to a boil, cook for 10 minutes.
• Cool and grind the mass. After grinding on a blender, the jam will turn out to be tougher, due to particles of the skin. To get a soft, tender fruit mixture, grind the products through a sieve.
• Add lemon juice or zest, the taste and aroma will become more intense. For 1 kg of cherries, two citrus fruits are enough.
• Bring the jam to a boil. Pour into banks. Will need to be rolled up.

Refrigerate wrapped upside down.

Video - winter cherries, jam recipes

Cherries with gelatin for the winter

A dish prepared with gelatin in winter can be immediately served on the table as a dessert. Fruits in a bright jelly-like mass delight children with their appearance, taste and aroma. The dish is prepared in the following sequence:

• Pour 800 g of sugar into 1 kg of pitted berries, set aside for several hours to get juice.
• Bring to a boil over low heat, cook for 40 minutes.
• Soak 4 grams of gelatin in 4 tablespoons of water. When the gelatin becomes jelly-like, dissolve it in a water bath.
• Add gelatin to jam, bring to a boil, but do not boil. The preparation is ready.

Pour into jars in a boiling state, roll up in the traditional way.

Pickled cherries for the winter

Contrary to popular belief that cherries are used only for sweet dishes, the pickled product can be served with meat, added to the dough, put the grated mixture in sauces.

The most main part dishes - marinade. For 1 liter of water, take 150 ml of 9% vinegar and 400 g of granulated sugar, a couple of pinches of salt. Choose firm, undamaged and ripe cherries.

Recipe:

• To the prepared floor liter jar put 5 black peppercorns, bay leaf, 2 cloves, 1 cm cinnamon, cherry leaf.
• Lay tightly without pressing on the berries. Determine the required amount of water. To do this, fill the jar with cold liquid and pour it into the pan.
• Add to liquid necessary ingredients, boil the marinade.
• Pour boiling water over the berries. Put the jars on sterilization, time - 15 minutes. For a liter container, 20 minutes of boiling is enough.

Roll up with metal lids.

Cherry confiture

To prepare confiture for 1 kg of berries, take granulated sugar from 600 g to 1 kg, to your taste. You will need one apple and a lemon.

• Sprinkle berries with sugar, pour over lemon juice.
• Place over low heat, bring to a boil, stirring occasionally. Boil 10 minutes.
• Drain the syrup. Add a peeled and chopped apple to it, cook until the liquid is reduced by half.
• Chop the berries. To make the confiture look more tempting, some of the berries can be left whole.
• Combine with juice, cook for 10 minutes.

Arrange in a sterile container, roll up the lids.

Video - cherry and mint confiture

Freezing cherries

Sort the berries, remove the tails. Washing is recommended in case of obvious contamination, be sure to dry by spreading on a towel. Put food in the refrigerator. After an hour, spread the berries on a plate or tray in one layer, put in the freezer to grab frost.

After three hours, put the berries in plastic bags with ZIP fasteners and send for storage in the freezer.

If you want to get a sweet frost, take 200 g of granulated sugar for 1 kg of product. Lay in a container in layers, store in the freezer.

• Candied fruit is a great alternative to candy. They are prepared from natural product, without chemical components. For 1 kg of cherries, take 800 g of granulated sugar, immediately set aside half a glass for sprinkling the finished sweetness. Stick to the following sequence:

• Add 300 g of water to sugar, gently mixing, boil the syrup, do not burn.
• Pour the fruits, bring to a boil, remove from heat, cool to room temperature.
• Repeat the procedure 4-5 times.
• When the amount of liquid is halved, select the candied marmalade-colored fruits from the syrup. Sweet water can be used to prepare the next portion of candied fruits or compotes and jams.
• Spread candied sweets in an even layer on baking paper.

Dry in a ventilated area out of direct sunlight. It will take about a week for the candied fruits to dry. Turn food twice a day. Store in a glass container, sprinkle with sugar beforehand.

Given the cherry for the winter, recipes will help you prepare a very healthy and beautiful berry and enjoy the cherry taste and aroma throughout the year. All the best! Leave comments and share the article with your friends!

Ripe, fresh cherries are definitely tastier and healthier than canned ones. Unfortunately, sweet cherries are among perishable products, and it is unrealistic to keep them fresh until winter. For owners of orchards and lovers of cherry pies, the issue of harvesting berries for the winter is especially relevant. Berries can be frozen. It should be noted, however, that sweet cherries do not tolerate repeated freezing and thawing. If there is a power outage in the area where you live - common problem freezing is not your option. Another thing is conservation. So, the recipe is fragrant cherries in their own juice!

Ingredients:

• sweet cherry - 1 kg;
• sugar - 350g;
• citric acid - 6g.

How to close cherries in their own juice for the winter

How to remove pits from cherries

If the berries are planned to be used exclusively as a filling for sweet pies, it is better to remove the bones. There are a few effective ways, how to do it.

• With the help of a hairpin (an arcuate base), a safety pin (its lower part is a spring formed from a rod) or a paper clip. The "grandfather" method, quite effective when there are no other devices at hand.
• A manual garlic press with a device for removing pits from berries (a recess with a hole + a pin for pushing out) is another device that allows you to free 1 kilogram of cherries from stones in about 10 minutes.
• By using handheld device to remove bones. The principle of operation and design of the kitchen accessory are the same as those of the garlic press.
• A medium-sized glass bottle (a beer bottle is ideal) and a sushi stick are an easy way to save clothes and workplace as clean as possible. Cherry berries are placed on the neck of the bottle. With a sharp movement, pierce with a stick. The bone falls into the bottle. The loss of juice and deformation of the berry is minimal.
• A mechanical pit remover (in product catalogs it can also be called a device, a machine) is a progressive device presented in an assortment of modifications. Simplified designs are on sale (one click - one seed) and devices for working out a large number of berries (one click - 7 seeds). Judging by user reviews, the device significantly saves time, speeding up the monotonous process at times.

How to sterilize jars

Steam sterilization is effective but obsolete way(moreover, not quite safe), requiring time and effort. Oven sterilization (gas or electric) - simple, effective method allowing you to work quickly a large number of containers for preservation.

1. The oven is heated to 150°C.
2. Prepared (clean, washed) jars are placed neck down on a baking sheet.
3. Place in the oven for 10 minutes (for 0.5 l), for 15 minutes (for 1 l), for 25 minutes (for 3 l).

This recipe is ideal for those who prefer homemade preparations. To cook cherries in our own juice for the winter, we do not need any syrups, you can use any kind of cherries (white and pink, red and black). If you want, mix different varieties.
In order for canned berries to keep well, you need to carefully select them. Before washing the cherries, sort them according to the degree of maturity. Do not take damaged or wormy. And soft berries should not be used for this recipe. Why do you need to spoil the appearance of preservation with floating ugly pieces of a collapsed berry.

Ingredients

• about two liter jars - one and a half kilograms of cherries.

Cooking

Rinse the berries (without leaves and tails). When water drains well from them, place them tightly in jars.
Put something soft (rag or towel) on the bottom of the pan with wide sides. Place a jar of berries (or several containers if they fit).


Fill the pot with water so that it reaches the middle of the jar. And heat the water over low heat, do not let it boil.
As soon as the cherries begin to let juice and settle, add fresh berries. Do this until the banks are completely filled. Keep in mind that cherries are a "stubborn" berry. It is not so easy for her to part with her precious nectar. Therefore, you will have to be patient.


Then scald the lids with boiling water and let them lie down while you boil the jars with the finished product. Half-liter containers will need 15 minutes, liter - 20.