Canning, drying, freezing and other methods of preparing cherries for the winter. What can be made from cherries, recipes What can be made from cherries

Fresh northern cherry berries can be enjoyed for no more than 10-12 days, and only if they are stored in the refrigerator.
Therefore, the bulk of the harvest must be processed. Cherries are good in fruit salads, various baked goods, and cocktails. For future use, compotes, juice, syrup, confiture and other sweet preparations are prepared from the berries.

Cherry berries in their own juice.

Place washed, dried cherries in dry glass jars as tightly as possible and place in water for pasteurization. As the level of the berries decreases, add them until the juice reaches the neck.
Pasteurize half-liter jars for 10-15 minutes, liter jars for 15-20. Roll up the lids and cool. You can prepare pitted cherries in the same way.

Cherry juice from berries.

Wash the ripe cherries, dry and mash. Let the resulting porridge-like mass stand for 4-5 hours to extract the aroma from the seeds and coloring matter from the skin. Then squeeze out the juice, filter, pour into bottles, hermetically seal and pasteurize for 10 minutes after the water boils. Air cool.
You can prepare juice in another way. Bring to a boil in a saucepan and pour into bottles while hot. Seal them tightly and cool, turning them upside down. Store in a cool, dark place.

Cherry berry compote.

Products for 10 half-liter jars: 4.5 kg of red or yellow cherries, 5 g of citric acid, for syrup - 750 g of granulated sugar, 1 liter of water.
Only berries of the same variety and color are placed in one jar. Canned with seeds, removing only the stalks. Fill tightly filled jars with boiling syrup and add citric acid. Cover with lids and pasteurize in boiling water for 15 minutes. Roll up the jars with lids.

Cherry berry confiture.

Products: 2.5 kg of cherries, 1 kg of granulated sugar, 1 glass of dry white wine, 5 g of citric acid.
Wash the cherries, remove seeds, cover with granulated sugar and pour in white wine. After 7-8 hours put on fire. First on low, then on high, so that the berries are boiled until thick. A few minutes before the confiture is ready, add citric acid. Pour hot into jars, roll up the lids and cool, turning them upside down.

Cherry berry jam.

Products: 1.2 kg of pink or red cherries, 5 g of citric acid, for syrup - 1 kg of granulated sugar, 300 ml of water. Place pitted cherries into boiling syrup, boil for 5-10 minutes, then remove from heat. After 4-5 hours, put the jam back on the fire and finish cooking.
A few minutes before it’s ready, add citric acid.

Cherry salad with apples.

Ingredients: 4 cups of cherries, 4 large apples, 200 g of sour cream, 3 tbsp. spoons of granulated sugar, 1 teaspoon of vanilla sugar.
Remove the seeds from the cherries, peel the apples, remove the core and cut into strips. Mix cherries and apples. Cool the sour cream and beat it into a thick foam along with granulated sugar and vanilla. Pour whipped sour cream over the fruits and garnish with cherries.

Cherry fruit salad.

Ingredients: a handful of pitted cherries, 1 orange (or tangerine), banana, apple and pear, 2 kiwis, 2 tbsp. spoons of canned pineapple, 1 fruit yogurt.
Peel the fruit, cut into cubes, slices and pieces. Mix everything and pour over fruit yoghurt. Decorate with cherries.

Cherry berry pudding.

Ingredients: 200 g cherries, 200 g stale bread, 60 g butter, 2 tbsp. spoons of granulated sugar, 3 eggs, 1 glass of milk, half a glass of crushed crackers, lemon zest to taste. Remove pits from cherries. Soak the loaf in milk for 15 minutes, squeeze and rub through a sieve.
Cream butter and granulated sugar until creamy. Add cherries, yolks, mashed bread, squeezed milk, grated lemon zest and whipped egg whites, mix everything. Place the resulting mixture in a mold, greased with butter and sprinkled with breadcrumbs. Bake in a hot oven.

Cherry mousse.

Products: 200 g each of cherries and pitted cherries, 2 tbsp. spoons of liquid honey, 100 g of walnut kernels. Beat the cherries in a mixer with a spoon of honey and place in a ring in a salad bowl.
Then beat the cherries with a spoon of honey and fill the middle of the ring. Sprinkle with chopped nuts and refrigerate for 30 minutes.

Hello, dear blog guests. Harvesting cherries for the winter when prepared in season, the recipes for 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 preserves made from it are perfectly stored all winter.

Frozen fruits can be added to cottage cheese, baked goods, and sweet desserts are made from them. Pickled berries are in demand as a healthy snack; they are added to salads and even used to make sauce. Jams and confiture delight children. This article will talk about how to prepare these wonderful preparations.

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

Preparing the berries

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

To remove pests, soak the berries in cold water for an hour. Remove the stems. Whether to cook with a bone or not depends on the type of preparation and the preferences of the housewife. Without seeds, foods will be less attractive. The stone will add some bitterness, but those with a sweet tooth will like the peace.

Preparing containers

Wash the container thoroughly, remove visible particles of dirt. Use baking soda as a cleaning agent. Boil the lids for at least 5 minutes. Sterilize the jars using one of the suggested options:

Cover the pan with water with a special stand. Invert the jar and place it on a stand; bring the liquid to a boil. Sterilize for several minutes until streams of drops appear running across the surface of the container.
Place the prepared jars in the oven, bring the temperature to 150 0, leave the half-liter container for a quarter of an hour. For large jars, increase the time to half an hour.
Microwave sterilization requires moisture. It is collected in a jar or in an additional container - a glass. Processing time 3-4 minutes.
Pour some liquid into the multicooker, place a stand for steaming food, and set the appropriate mode. Turn the jars over and soak half-liter jars for 10 minutes, liter jars for 15 minutes.

Roll up containers with metal lids, screw them on yourself or use a special key. Cool to room temperature slowly. Turn the rolled containers over, wrap them up and keep them in this state for at least a day.

Recipe for cherry compote for the winter

The berry compote is very tasty and aromatic, the fruit retains its shape well and looks great. It will take a little time to prepare, which will please even the busiest woman.

For canning, you can take either cherries alone or a mixture of fruits. You need a little sugar, up to 1.5 cups per 1 kg of berries. There is no sourness in cherries, so when preserving, lemon juice is sometimes added to taste.

Take berries with or without seeds. Do not store the workpiece 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 and rinse well under running water. Separate the crumpled, rotten, spoiled ones. Remove the tails.
Place an arbitrary amount of cherries into the prepared container; fill the container approximately one-third full.
Boil water and pour it over the food, cover with a lid, top with a terry towel, and let stand 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 several minutes, skimming off the foam.
Pour boiling water into the jars. Close the lids and roll them up.

Cherry jam, recipe

Making cherry jam for the winter is very simple, the result is incredibly tasty. Take as much sweets as fruit. Place the prepared berries, with or without seeds, in a container.

Boil syrup from equal amounts of water and granulated sugar.
Add the berries, bring to a boil over low heat, and cook for 10 minutes.
Set the jam aside to cool. This may take up to 7 hours.
Bring the ingredients to a boil over low heat again and cook until done. Check the quality by dropping the syrup on your nail. A drop of finished jam holds its shape well and does not spread.

Pour the jam while hot.

Video - cherry jam for the winter

Sweet cherries in their own juice for the winter

Cherries are not juicy berries, but they have plenty of their own juice for canning. Select only ripe and whole fruits. Use half as much sugar as berries. The recipe itself:

Sprinkle the fruit with granulated sugar, cover with a clean cloth, preferably gauze, and set aside for several hours until the juice releases.
After the berry floats in the juice, bring the product to a boil.
Stirring gently, cook the dish until the fruit becomes clear.

Cover with metal lids. Cool upside down, covered. Five minutes is prepared according to the same recipe, only five minutes is 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:

Sprinkle the prepared berries with sugar, stir, set aside for half an hour to release the juice.
Place the jam on low heat, bring to a boil, and cook for 10 minutes.
Cool and grind the mixture. After grinding in a blender, the jam will be more rigid due to the skin particles. To obtain a soft, delicate fruit mixture, grind the products through a sieve.
Add lemon juice or zest to enhance the flavor and aroma. For 1 kg of cherries, two citrus fruits are enough.
Bring the jam to a boil. Pour into jars. Will need to be rolled up.

Refrigerate upside down and wrapped.

Video - cherries for the winter, jam recipes

Cherries with gelatin for the winter

In winter, a dish prepared with gelatin 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 grams of sugar into 1 kg of seedless berries, set aside for several hours to obtain 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 the jam, bring to a boil, but do not cook. The workpiece is ready.

Pour into jars while boiling and roll up in the traditional way.

Pickled cherries for the winter

Contrary to popular belief that cherries are used only for sweet dishes, the marinated product can be served with meat, added to dough, and the ground mixture can be added to sauces.

The most important part of the dish is the marinade. For 1 liter of water, take 150 ml of 9% vinegar and 400 grams of granulated sugar, a couple of pinches of salt. Select cherries that are firm, undamaged and ripe.

Recipe:

In a prepared half-liter jar, place 5 black peppercorns, a bay leaf, 2 cloves, 1 cm of cinnamon, and a cherry leaf.
Place 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 the necessary ingredients to the liquid and cook the marinade.
Pour boiling water over the berries. Place the jars for sterilization for 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 lemon.

Cover the berries with sugar and sprinkle with lemon juice.
Place over low heat and bring to a boil, stirring occasionally. Cook for 10 minutes.
Drain the syrup. Add the peeled and cut into pieces apple, cook until the liquid is reduced by half.
Chop the berries. To make the jam look more tempting, some of the berries can be left whole.
Combine with juice, cook for 10 minutes.

Place in sterile containers and roll up the lids.

Video - cherry and mint confiture

Freezing cherries

Sort the berries, remove the stems. It is recommended to wash in case of obvious contamination. Be sure to dry it by laying it on a towel. Put the food in the refrigerator. After an hour, place the berries on a plate or tray in one layer and place them in the freezer to freeze them.

After three hours, place the berries in plastic bags with zip fasteners and store them in the freezer.

If you want to get sweet frozen food, take 200 grams of granulated sugar per 1 kg of product. Place in layers in a container and store in the freezer.

Candied fruits are a great alternative to sweets. They are prepared from a natural product, without chemical components. For 1 kg of cherries, take 800 grams of granulated sugar, immediately set aside half a glass for sprinkling the finished sweet. Follow the following sequence:

Add 300 grams of water to the sugar, stirring gently, cook the syrup, do not allow it to burn.
Add 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 reduced by half, remove the candied marmalade-colored fruits from the syrup. Sweet water can be used to prepare the next portion of candied fruits or compotes and jam.
Spread the candied sweets in an even layer on baking paper.

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

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

And it seems like you have time to eat your fill, but still, with the onset of cold weather, you remember with longing about this juicy berry. In this article we will tell you what can be made from, the recipes will be simple and even a beginner can handle them.

Freezing

By properly freezing cherries, you can preserve for a long time all the vitamins and microelements contained in this delicious berry. First you need to decide in what form you will eat cherries in the winter - with or without seeds. With seeds it is perfect for compotes and other drinks, and without it - for filling pies or dumplings.

If you decide to freeze in its pure form, then the first thing you need to do is select high-quality fruits - damaged or overripe fruits are not suitable for storage in the freezer. The selected cherries are washed well, all stalks and leaves are removed. Before putting it in the freezer, it should dry well. Place the washed, dried berries on a wide dish, preferably so that the berries do not come into contact with each other. For freezing, 3-4 hours in the freezer is enough. After complete freezing, the berries can be packaged in a container convenient for you and placed in the freezer until cold weather sets in.

Important! In order for frozen berries to retain their aroma and taste for a long time, follow the rules for storing them in freezers: store in airtight packaging, store meat and fish products away from the berries, try not to re-freeze already defrosted products.

Another option for harvesting cherries for the winter includes recipes for freezing the berries in your own syrup. The preparation technology is somewhat more complicated than the previous recipe, but in this form you can pamper your household with delicious cherry drinks all winter. You need to prepare syrup from selected and washed berries. For 1 kg of berries, take 4 glasses of water and half a glass of sugar. Place the container with the ingredients on the fire and allow the cherries to blanch for 5-7 minutes.

Drying

Dried cherries are not such a frequent guest on the table in winter, however, even in the form of dried fruits, they have a pleasant taste and contain a large amount of vitamins and microelements. The easiest way is to use an electric dryer. However, if you don't have one, don't despair. Using the oven, you can prepare dried cherries for the winter.

First of all, the berries need preliminary preparation - to speed up the drying process, they are doused with boiling water and the skin is lightly cut in several places. Next, they are placed in an electric dryer or oven. The temperature at which the process will take place should not exceed 70-75 °C. If you are drying in the oven, the door must be open. The drying time is 16-18 hours. It is very easy to check the readiness of the fruits - the finished drying has a burgundy, almost black color, does not release juice when pressed, and does not stick to your hands at all.

Did you know? The oldest preserved product was found by archaeologists in the Egyptian pyramids. It was a vessel made of clay, the lid of which was sealed with resin. Inside was canned duck meat in olive oil. The age of the found canned food is more than 3 thousand years.

It is very important to properly store cherries in the form of dried fruits - it is best to use glass jars in which the fruits are neatly placed in a tight row. The top needs to be covered with a lid with holes. Store jars of dried fruits in a cool and well-ventilated area. You should periodically inspect the workpieces for bugs and worms. If you find such cherry lovers, do not rush to throw it away. Reheating in the oven and microwave is sufficient.

Conservation

Canning cherries for the winter is a great way to preserve a little bit of summer on a cold winter day. There are a huge number of recipes for cooking cherries, let's study the best of them.

Jam

Cherry jam is one of the most popular winter delicacies. There are a huge number of ways to prepare it: with or without seeds. We will tell you an easy recipe for making delicious cherry jam with pits. Ingredients you will need:

berries - 1 kg;
sugar - 1-1.2 kg;
vanillin - a pinch.

Ripe berries are selected for jam, spoiled and rotten ones are removed. Place the berries in a saucepan, sprinkle sugar on top and mix gently. In order for the cherries to release juice and become saturated with sugar, add vanillin and let it sit for 2-3 hours. After this, place the pan on low heat and cook, stirring occasionally. During the cooking process, sweet foam will appear - it must be removed. The jam is cooked for another 2 hours, but the heat must be increased slightly. It’s easy to check the readiness - the finished product should have the consistency of syrup. The cooked jam is poured into sterilized jars and stored in a warm place.

Compote

Lovers of delicious drinks will love our recipe for cherry compote for the winter. To ensure there is enough compote for everyone, the proportions are calculated for three-liter jars:

cherries - 5 glasses;
sugar - 1.5-2 cups;
water - 3 liters.

The cherries are washed, spoiled fruits are selected, and the stalks are removed. Berries are poured into a pre-sterilized jar and boiling water is poured on top. The jar of berries is left to sit for 15-20 minutes. Next, the water is poured into a separate pan, sugar is poured on top and put on fire - this will cook the cherry syrup. The syrup will be ready when the sugar is completely dissolved. The finished syrup is again poured into the jar and the lid is screwed on top. Before the compote cools completely, place the jars with their lids up.

Important! If the technology for preparing your preparations involves sterilizing the jars in a large pan, then to prevent them from cracking during the cooking process, cover the bottom of the pan with a thick towel.

In its own juice

There are two options for recipes for canning cherries in their own juice - with and without preliminary sterilization. We'll tell you about both. Recipe in own juice with pre-sterilization (for a 1 liter jar):

cherries - 700-800 g;
sugar - 100-150 g;
water - 500 ml.

The berries are carefully sorted and washed under running water, the stalks are removed. Berries and sugar are poured into a sterilized jar and boiling water is poured on top. Next, the jars of cherries need to be sterilized. Place prepared jars on the bottom of a large saucepan, pour water on top and boil for 15-20 minutes. After sterilization, the cherry will release its juice and can be hermetically sealed with a lid. Before the jars cool completely, turn them upside down. Recipe in own juice without sterilization:

cherries - 2 cups;
sugar - 1 glass;
citric acid - 1 teaspoon.

Selected and washed berries are poured into sterilized jars, covered with sugar and citric acid. Boiling water is poured from above almost to the neck of the jar. As soon as the boiling water is poured, immediately close it with an airtight lid. This recipe is very simple, even a beginner can handle it.

Jam

The jam is perfect for filling pies and buns. We suggest you prepare jam according to the following recipe:

berries - 2 kg;
sugar - 1 kg.

To prepare jam, you can take slightly overripe fruits, wash them and remove the seeds. Pour the ingredients into the pan and add a little water. We begin to cook the jam - first on low heat, gradually increase it. The main thing is not to forget to stir. The jam is considered ready when, during the stirring process, the spoon leaves a mark on the bottom of the pan. The finished delicacy is poured into jars and closed with a lid on top. It is best to store jam in the refrigerator.

Jam

If your garden has had a large harvest of cherries this summer, we suggest you prepare the fruits in the form of jam for the winter. To prepare it you will need:

cherries - 1 kg;
sugar - 500 g;
zest of half a lemon.

The fruits are covered with sugar and left for half an hour. During this time, the sugar will melt and the cherries will release their juice. Next, place the pan on the fire and bring to a boil. While the jam is boiling, you stir it. The boiled fruits are cooled and ground. You can grind it either with a blender or by hand using a strainer. Choose a method that is convenient for you, in any case, the jam will turn out very tasty.

Rubbed with sugar

This is the simplest type of winter preparation - our recipe contains only berries and sugar as ingredients. The fruits are washed, the seeds and stalks are removed. The proportions for 500 ml of such “cold” jam are 2 cups of sugar and 2 cups of cherries. The preparation technology is very simple - berries and sugar are ground with a blender into a homogeneous mass. Pour the finished product into a convenient container and leave it in the refrigerator until winter.

Did you know? Wild cherries are used to produce natural dyes. Only the color it produces is not red, as one would expect, but green.

Dried

The technology for preparing dried cherries is in many ways similar to preparing dried cherries. But in this recipe, the berries will be dried in the fresh air, without the use of an electric dryer or oven. First of all, the cherries must be prepared - the selected berries must be thoroughly washed. It is best to use running water. Remove leaves, stems and seeds. The prepared berries are covered with sugar, the approximate proportions are 1 kg of sugar per 2 kg of cherries. The cherries with sugar should stand for a day in a cool place - this is done so that excess juice comes out and the berry itself is saturated with sweetness.

The next step is to prepare the sugar syrup. Stir sugar in water (for 2 kg of cherries, the approximate amount of ingredients is 600 g of sugar and 600 ml of water) and put on fire. Our berries should boil in boiling syrup for 6-8 minutes. Be sure to let the fruits drain excess juice - this will significantly speed up the drying process, and then place them on a baking sheet or tray in one layer. In this form, you will need to leave the berries for several days, after 3-4 days, carefully turn each berry on the other side and let them dry for 7-10 days. Berries should be dried in a dry and well-ventilated place. This delicacy is stored in exactly the same way as dried cherries - in glass jars and in a cool place.

Pickled

Cherries, closed for the winter in pickled form, will definitely surprise your household with their original spicy taste. In this form, it perfectly emphasizes the taste of meat dishes, and is also an unusual appetizer for the holiday table. Preparing pickled cherries is very simple, now you will see for yourself. For convenience, the calculation of spices and marinade for the preparation is calculated for a jar with a volume of 500 to 700 ml, choose for yourself which one will be convenient for you:

To prepare a mixture of spices: cloves, white pepper and allspice - 3 pcs each, bay leaf - 1 pc, currant or cherry leaves - 1 pc each, white grain mustard - 0.5 teaspoon;
To prepare the marinade: boiled water - 1 l, table vinegar - 250 ml, sugar - 100 g.

As in previous recipes, harvesting cherries begins with their preparation: the berries are washed, sorted, you can leave the stalks on half the berries - this will give the treat a decorative look.

Let's start by preparing the marinade for the preparations. Water, vinegar and sugar are mixed in a saucepan, which is placed on the stove. Until the marinade boils, stir it periodically. The cherries are placed in a jar and filled with a mixture of spices. Try to fill the jar tightly with berries, but make sure that they do not begin to choke or burst. Fill jars of berries with boiled marinade to the very top, the main thing is that each berry is immersed in the spicy water.

Many housewives advise pasteurizing the workpieces after closing. This process is recommended for berries and fruits that are characterized by high acidity. Pasteurization will take 15-20 additional minutes, but you will have peace of mind that your preserves will last until the end of winter or even longer. Take a large saucepan and place a jar of pickled cherries in the bottom. Fill with water almost to the lid and put on fire. After the water boils in the pan, let the jars “boil” for 15-20 minutes. Then carefully remove the pieces and place the lids down.

Cherry is a very tasty berry. And you can prepare many interesting and healthy dishes from it.

How to choose?

To make any cherry dish tasty, you need to know how to choose such berries. Main secrets of choice:

The best time to buy cherries is in season, that is, in June or July. In other months, it will be, firstly, practically useless or even harmful due to the abundance of nitrates and other artificial additives, and secondly, very, very expensive. So it’s better to wait until summer.
Decide why you are buying berries. So, if your main task is preservation, then either dark, yellow or white cherries are best suited for these purposes. These varieties are distinguished by their juiciness and sweetness. Red cherries are drier and denser, so they are suitable for fresh consumption, as well as for preparing various desserts. But it is believed that the darker the cherry, the more useful substances it contains.
Inspect the stalks. Firstly, they must be present, since experienced gardeners pick the berries along with them. If there is no stalk, then bacteria can easily penetrate into the berry through the hole. Secondly, the stalk should be elastic and green.
Evaluate the appearance of the berries. They should be shiny, without stains or damage.
Feel one berry. It should be elastic and quite dense, but not too hard. Soft fruits are most likely overripe.
If good and ripe cherries are stored together with spoiled ones, it is not worth buying them.
Evaluate the smell. It should be nice and berry-y, not putrid.
Do not buy cherries at spontaneous markets. It’s better to buy it from a gardener you know, if possible.

What to cook?

You can prepare many delicious dishes from cherries. We offer several recipes.

Recipe No. 1

How to make cherry jam? To make it, prepare the following ingredients:

1 kg of cherries;
300 ml water;
1 kg granulated sugar;
1 teaspoon of citric acid or 2-3 tablespoons of lemon juice.

Cooking method:

First prepare the cherries. It needs to be pitted. Also, if desired, the berries can be divided into halves.
Now prepare the syrup. To do this, mix sugar with water and bring to a boil.
Place the prepared berries in the syrup. Cook the mixture for about 20 minutes, then remove from heat, cover with a lid or cling film and leave for 5-7 hours so that the cherries release juice.
Put the pan back on the heat and cook for about half an hour until it thickens. Five minutes before readiness, add citric acid.

Recipe No. 2

You can make healthy and dietary jam without sugar. All you need is cherries.

Cooking method:

This jam is best made from ripe, dark and very juicy cherries. It contains fructose, which is a natural sugar substitute. The berries need to be washed well. Remove the seeds. To speed up the process, divide the fruits into halves.
Prepare a water bath. To do this, you will need two containers, one of which must fit into the other. Place the berries in a smaller container, fill the larger one with water and place on the fire.
When the water boils, place a bowl of cherries in a water bath and keep there for about 1.5-2 hours. The berries should release juice and be completely covered with it.
Leave the cherries for several hours to release the juice, then crush them a little with a fork and keep them in a water bath for about half an hour.
If the finished jam does not seem sweet enough to you, you can add honey to it.
Bon appetit!

Recipe No. 3

Prepare a delicious confiture with an unusual and slightly spicy taste. You will need:

2.5-3 kilograms of cherries (be sure to choose ripe and juicy ones);
1 glass of wine (it is better to use dry white);
1 kg sugar;
3 tablespoons lemon juice.

Cooking method:

Sort the cherries, wash and dry. Remove the seeds and divide each berry into halves.
Place the cherries in a deep bowl, add sugar, mix well and lightly remember, and then pour in wine. Leave the berries in this state overnight, they will give juice and absorb the aroma of the wine.
Transfer the mixture to a saucepan, put on fire, bring to a boil and cook for about an hour or an hour and a half until all excess liquid evaporates and the mixture thickens.
Add lemon juice, stir the jam, keep on the fire for another five minutes and turn off the stove.

Recipe No. 4

Prepare a healthy and sweet compote. Ingredients:

1 kg of cherries;
1 liter of water;
8 tablespoons of sugar.

Cooking method:

Wash and dry the cherries. The bones do not need to be removed.
Prepare the syrup. Pour water into a saucepan, add sugar. Bring the mixture to a boil. The sugar should completely dissolve.
Place the berries in the pan.
Once the mixture boils, turn off the heat and cover the pan with a lid.
Leave the compote overnight, bring it to a boil again and roll into jars.

Recipe No. 5

You can make syrup from cherries. Here's what you'll need:

2 kg cherries;
1 kg sugar;
4-5 tablespoons lemon juice or 1-2 teaspoons citric acid.

Cooking method:

First of all, you need to squeeze the juice out of the berries. To do this, wash the cherries, remove all the seeds and divide each fruit into two parts.
Place the berries in a bowl or pan and begin to actively mash them so that they release all their juice.
Drain the juice and squeeze out the pulp through a cloth or gauze folded several times.
Pour the juice into a saucepan, put it on the fire and immediately add sugar.
When the liquid boils, reduce the heat and simmer the syrup until it thickens. At the very end, add citric acid or juice.

Recipe No. 6

With cherries. List of ingredients:

600-700 grams of cherries;
3 eggs;
100 grams of sugar;
100 grams of flour;
200 ml milk;
1 packet of vanilla.

Cooking method:

Cherries can be either red, white or yellow. In addition, you can mix several varieties, so the pie will look original. Wash all the berries and remove the seeds.
Grease a baking dish generously with butter and place the cherries on the bottom.
Now start preparing the dough. First, beat the eggs and sugar thoroughly. Then add milk and beat everything again. Continuing to beat, slowly add flour. Add vanilla. The dough should be liquid.
Carefully pour the batter into the pan over the cherries.
Bake the pie for about 40-50 minutes at a temperature of 160-170 degrees.
Ready!

Be sure to prepare healthy and tasty dishes from cherries and delight your loved ones and guests more often.

What can you make from cherries? Read our cherry recipes

Summer is not only a time for vacations and picnics, but also an opportunity to treat yourself to fresh berries and stock up on vitamins. Cherries are one of the first to ripen - a healthy and tasty berry. Of course, the first thing you need to do is eat your fill of fresh berries. Well, then you can think - what to cook from cherries? Oddly enough, there are not so many recipes - mostly compotes are made from cherries and jam is made. But you can also bake pies - shortbread, jellied, chocolate, and prepare desserts. The selection of cherry dishes that we offer you will be useful not only in the summer season - both fresh and frozen cherries are used in baked goods and desserts.

Cherry recipes

Jellied pie with cherries

Ingredients for the dough: 1.5-2 cups of flour, 3 tbsp. l. milk and vegetable oil, 2 tbsp. l. sugar, 1 egg, 100 gr. curd cheese, 10 gr. baking powder.

For filling: 3 eggs, 200 gr. cottage cheese or low-fat cottage cheese, 3 tbsp. l. sugar, 100 ml. heavy cream, 1 tbsp. l. semolina, a pinch of cinnamon.

For the filling: 1.5 - 2 cups pitted cherries.

How to cook. For the dough, grind the curd cheese with the egg and sugar. Pour in the milk and butter, stir and add 1.5 cups of flour mixed with baking powder. You should get a soft, tender dough. If it sticks to your hands, add more flour. Distribute the dough over the bottom and sides of the mold, place the cherries on it.

To fill with a mixer, mix all ingredients and pour over the pie. Place it in an oven preheated to 180 degrees and bake for 45-50 minutes. The middle may turn out to be runny - that's okay. The cake must cool completely and then it will acquire the desired density. It is better to cut it when it has cooled.

Cherry pie

Ingredients: 500 gr. cherries, 5 tbsp. l. flour (heaped), 2 eggs, 200 ml. low-fat kefir, 3 tbsp. l. sugar, a packet of baking powder, a pinch of salt.

How to cook. Remove the pits from the cherries and place the berries in a colander to drain excess juice. Beat eggs with sugar and salt, pour in kefir. Add flour and baking powder and immediately knead the dough. The consistency will be like pancake consistency, but don’t add any more flour. Place cherries in the dough, stir and pour into a greased pan. Place in the oven, bake for half an hour at 200 degrees.

Pie with cherries and sour cream

For the test you will need: 200 gr. margarine, sour cream and sugar, 2.5 cups of flour, 2 eggs, a pinch of soda.

For filling: 700-800 gr. cherries, 400 gr. sour cream, 1 tbsp. l. starch, sugar to taste.

How to cook. Mix margarine at room temperature with sugar and beat with a mixer into a fluffy mass. Mix flour with soda. Add eggs and sour cream to the butter cream, stir, gradually add flour. The dough will be soft and sticky, it is better to knead it with a spatula. Place on a baking sheet, moisten your hands with cold water and smooth out the dough, making sides. Place cherries on the dough (don't forget to remove the pits!) and pour sour cream on top. For the cream, beat sour cream with starch and sugar. The pie is baked for 40-45 minutes, temp. oven 180 degrees.

Curd cream with cherries

Ingredients: 500 gr. cottage cheese and cherries, 200 ml. cream or sour cream, 5 tbsp. l. powdered sugar.

How to cook. Rub the cottage cheese through a sieve until it becomes homogeneous, without lumps. Add cherries. Separately, whip cream or sour cream with powdered sugar. Add 2/3 of sour cream to the curd mass and place in bowls. Decorate with remaining cream and berries. Place in the refrigerator for at least 2 hours and serve the dessert chilled.

Clafoutis with cherries

Ingredients: 180 ml each. milk and heavy cream (30-35%), 2 eggs, 1 yolk, 100 gr. sugar, 50 gr. flour, pinch of salt, 400 gr. cherries.

How to cook. Mix the egg, yolk and flour into a homogeneous mass. Pour in milk and cream, add sugar and salt. Beat with a whisk. Grease the molds with oil, place the pitted cherries in them and fill them with the egg-cream mixture. Place in an oven preheated to 180 degrees and bake for 30-35 minutes. The filling should “set” and brown along the edges. Let the clafoutis cool and sprinkle with powdered sugar.

Sour cream jelly with cherries

Ingredients: 400 gr. not very fatty sour cream, 3 - 4 tbsp. l. sugar, 10 gr. gelatin, pitted cherries.

How to cook. Mix sour cream with sugar, beat lightly. Fill the gelatin with water according to the instructions on the package (be sure to follow it, different gelatin requires different amounts of liquid). Place the gelatin in a water bath and heat until it is completely dissolved. Pour into sour cream and stir. Place the cherries in the molds, fill them with cream and put them in the refrigerator for 2-3 hours.

In principle, you can make a wide variety of baked goods with cherries.– cupcakes, muffins, pies and pies, add to milkshakes and smoothies. It is used in baking just like cherries, you just need to adjust the amount of sugar - otherwise it will turn out very sweet. If possible, freeze the cherries for the winter. Then you will have pies all winter, and if you wish, you can prepare a vitamin cocktail or smoothie in five minutes.