Cherries canned in their own juice (prepared for the winter). Cherries in their own juice - the best recipes for seaming for the winter

Step-by-step recipes incredible cherries own juice for the winter with black currants and raspberries with the addition of gelatin and vodka, ground and whole with and without seeds

2018-08-02 Yulia Kosich

Grade
recipe

950

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

50 gr.

200 kcal.

Option 1: Classic recipe for cherries in their own juice for the winter

Different fruits and berries are used to prepare different winter preparations. For example, it is better to make confiture from apples, and jam from blueberries. But the presented selection will be dedicated to exquisite cherry in its own juice for the winter, which requires only two ingredients to create. Although we will consider other options.

Ingredients:

2 kg of juicy ripe cherries;
1.5 kg regular white sugar.

Step-by-step recipe for cherries in their own juice for the winter

Reconsider Cherry. Remove rotten and damaged berries. Remove the branches and discard.

Place the prepared berries in a bowl or suitable basin. Pour in water. Wash each berry and transfer everything to a towel spread on the table.

After half an hour, when it dries, squeeze out the seeds. At the same time, transfer the prepared cherries into the basin.

At this stage, sprinkle the contents of the basin with white sugar. Shake the container gently a couple of times. Leave the berries overnight (at least 12 hours) so that they release a lot of juice.

The next day, place the bowl over high heat and bring the mixture to a strong boil. Then immediately put the berries into the jars, filling them two-thirds full.

Now add hot sweet juice and cover with lids. Place the jars of cherries in their own juice into a pan of boiling water for the winter. Sterilize for ten minutes without lowering the temperature.

Carefully, using a mitten, remove the jars and immediately roll up the blanks. Finally, cool on the kitchen counter and place in the pantry.

To get a lot of juice, choose ripe fruits. The main thing is to prevent the ingress of rotten fruits, which will definitely spoil the jam by fermenting after just a few days. And if you are worried that the cherries will be too sweet, add a little to the recipe citric acid.

Option 2: A quick recipe for cherries in their own juice for the winter with pits

To seal the berries in their juice quickly, we recommend not wasting time on removing seeds and sealing the cherries as a whole without sterilization.

Ingredients:

2 kg of fresh ripe cherries;
3-4 grams of citric acid;
1.5 kg white (regular) sugar.

How to quickly cook cherries in your own juice for the winter

Pour water into a large basin. Now pour the fresh cherries into the sink. Removing thin strong branches, throw the berries into water.

At the next stage, add regular sugar and mix the ingredients together with two spatulas. Place the container on the middle burner.

Simmer the cherries in their own juice for the winter at medium temperature, and after ten minutes add all the citric acid.

When the last ingredient has dissolved, pour the berries along with the juice into sterilized jars. Immediately tighten the scalded lids.

Since we are quickly sealing a whole cherry with pits, it is very important to pierce (not all the way through) each berry. It is thanks to this procedure that the berries will be able to release enough juice for our sweet preservation.

Option 3: Cherries with black currants in their own juice for the winter

What can be added to today's jam to improve the taste? In this recipe we suggest using blackcurrants.

Ingredients:

1 kg of juicy black currants;
2 kg of ripe fresh cherries;
2 kg white regular sugar.

How to cook

Carefully examine both cherries and currants, then remove excess (leaves, twigs, tails) and rinse in a bowl of cold artesian water.

Place both berries on a large canvas. While the currants are drying, squeeze out the seeds from the cherries, transferring them to an enamel basin.

At the next stage, I add black currants to the indicated berries. Immediately add all the planned sugar.

Shake a couple of times and leave covered with film on the refrigerator shelf. After 10-12 hours, return the container and place it on the stove.

Turn on the middle burner. Bring the cherries in their own juice to a boil for the winter. Immediately after this, pour the jam into jars washed with soda.

Sterilize the sweet mass for ten minutes in very boiling water. Then roll it up very quickly, using a towel so as not to burn your hands.

Thanks to the addition of black currants, we do not have to include citric acid in the recipe. After all, this berry is already sour, which means it will not only balance the taste of the sweet preparation, but will also play the role of a preservative.

Option 4: Grated cherries in their own juice for the winter

We will make the next jam by grinding ripe pitted cherries in a meat grinder or using a blender.

Ingredients:

3 kg of fresh juicy cherries;
5-6 grams of granular acid;
2 kg regular sugar.

Step by step recipe

Rinse the cherries in a large bowl of water. At the same time, remove the branches. Also shake off the moisture from the berries and squeeze out the seeds one by one.

Grind the resulting fruits for a few seconds in a stationary blender. Place the mixture in an enamel basin.

Now sprinkle the grated cherries with regular sugar. Mix with a long spoon or spatula. Forget about the berry for several hours (up to 5).

At the next stage, put the cherries in their own juice over high heat for the winter. Boil, skimming off the foam that appears on the sweet surface.

After turning off the stove after six minutes, add citric acid granules. Mix the contents of the pelvis using circular movements.

Immediately pour the crushed berries into jars. Sterilize, which will take about ten minutes. Then cool.

Thanks to the fact that we chop the cherries in a blender, they will release juice much faster. Especially considering that it will be sprinkled with sugar. But adding acid is important, as for other recipes for sweet berry jam.

Option 5: Cherries and raspberries in their own juice for the winter

Another berry that goes well with cherries is raspberries. This is exactly what we will add to the fifth recipe for our sweet preparation.

Ingredients:

kilogram of ripe raspberries;
two kilograms of juicy cherries;
5-6 grams of acid (citric);
2 kg sugar (regular).

How to cook

Carefully sort and wash the raspberries and cherries. Place the first berry in a bowl. After this, remove the seeds from the second one with a pin.

Add cherries to raspberries and sprinkle with sugar. Shake gently to distribute the crystals evenly among the berries.

Leave, covered with film, for 12-14 hours. During this time, do not touch the contents of the basin so that the raspberries and cherries release juice but do not turn into mush.

After the specified time has passed, place a bowl of cherries in their own juice on the middle burner for the winter. Boil.

Cook after bubbles appear for about three to four minutes, skimming off any foam as you go. At the end, dissolve the acid, add sweet Cherry jam into sterilized jars and roll up immediately.

Raspberries will be added to sweet preparation unique aroma and delicate notes that will be appropriate when it comes to the bright tart taste of cherries. But you need to mix the berries as carefully as possible so as not to damage their surface.

Option 6: Cherries in their own juice with gelatin for the winter

To make the liquid component of the jam more like jelly than simple juice, we recommend supplementing this version with granulated gelatin.

Ingredients:

2.5 kg of ripe cherries;
sachet (15 g) gelatin;
110 grams of filtered water for gelatin;
2 kg sugar.

Step by step recipe

Sort and process ripe cherries. Wash. Use a scalded pin to remove the seeds and place the berries in a clean bowl of a suitable size.

Sprinkle the top layer with plain white sugar. Gently but persistently shake the cherries. Cover up. Let it release its juice, which will take about 5-6 hours.

When the specified infusion time is up, steam the gelatin. After ten minutes in a water bath, slightly heat it and, stirring with a spoon, achieve homogeneity (but do not boil!).

Place the basin with the cherries and the sweet juice that has formed on the large burner that is turned on. Boil.

Pour a few tablespoons of hot cherry juice into the container with the jelly mixture. Stir and pour into jam. Mix carefully.

Immediately pour the cherries in their own juice into sterilized jars for the winter, immediately roll up and cool. Keep refrigerated.

If you decide to create a similar version of the berry preparation, be prepared for the fact that it must be stored in the cold (cellar, basement or refrigerator). As soon as this jam comes into direct sunlight or is kept warm, the gelatin will begin to melt, which will undoubtedly spoil the characteristics of the jam.

Option 7: Cherries in their own juice with vodka for the winter

We left for last unusual recipe cherry preparation, which we will prepare with the addition of pure white vodka. The result is a very tasty drink that is definitely worth your attention.

Ingredients:

1 liter of white vodka (without additional taste);
3 kg cherries;
1 kg regular sugar.

How to cook

Process the cherries, then wash them thoroughly in a basin of artesian water and dry them, spreading them out on a clean, large cloth.

When the berries are dry, squeeze out the seeds. Place the prepared cherries in a dry bowl. Sprinkle regular white sugar on top.

Leave for a couple of hours for the ripe berries to release some juice. During this time, scald several glass bottles.

Now place the cherries in each container, filling it one-third full. Having finished this process, pour the remaining sweet juice in equal parts.

Now add (also in the same volume) pure white vodka. Screw or cap bottles. Shake lightly.

Leave the cherries in their own juice over the winter in vodka for 15-17 days in a dark, cool place.

Depending on how strong the drink you want to get, adjust the ratio of vodka and cherries. Although it should be taken into account that the longer the drink is stored, the weaker it becomes. But in addition to berries, it is permissible to add a small chili pod to such a preparation, which will make it quite piquant.

If you believe scientists (and there is no reason not to trust them), only 20 cherries can replace an aspirin tablet and eliminate the deficiency of ascorbic acid in the body. Well, you probably yourself know that this berry is very tasty, juicy and aromatic, versatile and unpretentious in terms of preparation. Therefore I believe that homemade cherry there will never be too much in its own juice for the winter. I offer 3 recipes tested over the years.

Fragrant cherries in juice with sugar for the winter (without sterilization)

The classic, most popular way to prepare cherry delight for future use. Ready-made filler for absolutely any baked goods and dumplings, a basis for cooking compotes, sauces, jelly desserts. And just opening a jar of juicy berries and eating a couple of spoons is a real pleasure.

Ingredients:

cherry - 800 g

granulated sugar - 250 g

Exit: 1 liter.

How to prepare cherries in their own juice for the winter (recipe with photos):

Use only fresh, juicy, moderately ripe berries. Select undamaged fruits. Tear off the tails. Remove the seeds with a special device or improvised means (hairpin, pin, paper clip). To get rid of cherry fly larvae (little white worms), immerse a whole cherry, without cuttings, in a light salt solution (1 tablespoon per 1 liter of cold water). Leave for several hours at room temperature. If there are larvae, they will float to the surface. The taste of the final product will not change.
Place the cherries in a bowl with high sides. Sprinkle each layer with sugar.
Place in a cool place overnight (8-12 hours). A lot of liquid will be released, which will dissolve almost all the granulated sugar.
Place the bowl over medium heat. Boil it. At the same time, the last sugar grains should melt.
Prepare jars of the required capacity. Wash them with baking soda. Place in microwave or COLD oven. Turn on medium power (microwave) or set the heat to 120 degrees. When the remaining moisture evaporates from the walls and the glass heats up, the jars will become sterile. After washing with soda, boil the lids for 3-4 minutes. It is also allowed to wipe their inside food grade alcohol. Place the hot cherries in the container. Fill with juice. Seal with a seaming wrench. To make sure that the lids are rolled up securely, turn the canning over. In this position, you can immediately wrap it in an old blanket until it cools completely.
After cooling to room temperature, hide the cherries canned in your own natural juice, in the basement or pantry for long-term storage. In winter, you can eat it just like that, or use it as a filling for pastries and desserts. The syrup is great for soaking biscuits; it’s delicious to drink slightly diluted.

Simplified variation - with bones

This method of canning impresses with its speed and simplicity. Yes, it’s a little inconvenient to eat cherries with pits, but it’s such a big deal! After all, the preparation turns out simply enchanting. Juicy, tender berry and thick, rich juice with a subtle almond aroma. But keep in mind that such preservation is stored for no more than 12 months. Then hydrocyanic acid begins to accumulate in it, which can lead to food poisoning.

Required:

Exit: approximately 1 liter.

Step by step recipe:

Sort through the cherries. Remove the cuttings. Rinse several times in running water. Set aside a third of the berries. Distribute the rest into sterile dry jars. Try to fill the container as tightly as possible.
Remove seeds from the set aside fruits using any convenient method. Grind the pulp with a blender or meat grinder. Rub through a metal sieve or squeeze out the juice using gauze folded several times.
Mix it with sugar. Bring to a boil over medium heat. Boil the syrup for 2-3 minutes until the granulated sugar is completely dissolved.
Pour the hot syrup into the container. Put in large saucepan with water (the liquid should not be higher than the hanger). It is recommended to lay a silicone mat on the bottom or kitchen towel so that the glass does not touch the hot metal. For the same purpose, the jars are placed at a distance from each other and from the walls of the sterilization tank. Bring the water to a boil. Sterilize at a temperature of approximately 100 degrees (low boiling) for 20 minutes (half-liter containers), 25 minutes (liter containers).
Roll the cherries in the juice with clean, dry lids. Cool upside down under a thick blanket.
Transfer to a dark, dry place where the workpiece will be stored until winter.
This preservation is convenient to use as an independent dessert, to cook compotes, jelly, and make jelly from it. It is suitable for filling baked goods only after removing the inedible part.

Natural cherries in concentrated juice without added granulated sugar

This berry is perfectly preserved without the use of natural preservatives. But sterilization in this case is simply necessary. Useful, delicious preparation It's quite easy to do for the whole family. You won't regret your time.

Grocery list:

cherry - 1600 kg

Exit: about 2 liters.

The procedure for preparing and sealing for the winter:

Sort out the juicy, ripe berries. Rinse thoroughly. Remove the tails. If desired, soak in a mild salt solution to “drive out” the worms. Get rid of the seeds.
It is advisable to use liter jars. If you take larger containers, some of the berries may remain unclaimed and be lost. Prepare the container - wash with soda, sterilize over steam (in the oven, microwave).
Place the cherries in the jars. Pour in the juice that formed during processing. Cover with lids.
Place a cloth towel in the bottom of a large saucepan. Place containers with berries so that they do not touch. Fill the pan with water until it reaches approximately the hangers of the jars.
Place the pan on the fire. Bring the water to a boil and maintain it for 25 minutes. Avoid intense bubbling.
Roll up tin lids. To prevent the workpiece from fermenting during storage, it is advisable to cool it slowly. To do this, it is covered with thick material (an old blanket, unnecessary outerwear, etc.). To check the seal is tight, turn the container over briefly. If the juice does not flow, return it to its normal position and wrap it up.
When the jars have cooled, hide them until winter in a dry, cool and dark place. It is not recommended to store at room temperature. Sugar-free cherries canned in cherry juice turn out rich, aromatic, with a natural, bright taste.

Delicious homemade preparations! Pleasant, successful results!

When preparing berries for the winter, housewives try to keep them as similar to fresh as possible: beautiful, aromatic, juicy, tasty and healthy. Not all conservation methods can make this goal achievable. If you have managed to taste cherries, closed for the winter in their own juice, you will almost certainly agree that they are almost in no way inferior to fresh ones. It can be eaten separately or used to prepare desserts, sauces and other dishes. Even a novice cook can prepare such a dish if he knows the specifics of the technology.

Cooking features

Other preparations made from this berry can hardly compete with cherries in their own juice, but not all housewives save such a delicacy for the winter. One of the reasons is that inexperienced cooks find it difficult to make such a preparation at home. In fact, the process of preparing cherries in their own juice is simple, even regular jam It takes much longer and is harder to prepare. The result will not disappoint you if you keep a few points in mind.

To prepare cherries in their own juice, ripe fruits are required. The larger the berry, the better. This is especially important when preparing cherries with pits: if all the juice from the berries turns into syrup, the pits, covered with a thin layer of pulp, will be preserved.
Cherries in their own juice look more beautiful if the berries are closed with seeds, as they retain their shape better. This preparation is different and more bright aroma with almond notes. However, such a dessert can be stored for no more than 8–12 months: after the specified time cherry pits begin to release hydrocyanic acid.
You should wash cherries carefully so as not to damage the berries. The branches are removed after washing. How less juice the fruits will be lost when preparing them for preservation, so much the better.
Cherry pits are removed last resort. This can be done quickly using a special machine that knocks seeds out of berries, and devices whose operating principle is similar. However, it is not recommended to remove seeds from berries in such a harsh way when harvesting them in their own juice: a berry broken on both sides will strongly sag and lose beautiful shape. It is better to spend more time and effort removing the seeds with a pin or paper clip. This the old way allows you to keep the pulp of cherries almost intact.
Cherries in their own juice are most often prepared without boiling the berries, sometimes even without adding sugar. You should not expect that such canned food will last long if you do not wash the berries properly. Jars for dessert should not only be washed with soda, but also sterilized. The metal lids that will cover the cherry must also be sterilized. Usually they are boiled for this purpose.

The storage conditions for cherries in their own juice and their shelf life depend on the recipe chosen. Unsealed berries without sugar should be kept in the refrigerator. If the product is made with added sugar, it can be stored in a cool room. The shelf life of pitted berries is one year, and six months when sealed with seeds.

Cherries in their own juice without sugar

Composition (per 1 l):

cherry – 0.8 kg.

Cooking method:

Sort the cherries, removing damaged and unripe fruits.
Rinse the berries in the shower.
Pour water into the pan, add salt at the rate of 1 tablespoon per 1 liter of liquid. Stir.
Dip the cherries in the saline solution and leave for half an hour. During this time, insect larvae, if they are present inside the fruit, will float to the surface.
Drain the water and rinse the cherry in the shower again. Leave in a colander for a while to drain excess water from the berries.
Sterilize the jars.
Fill them to the brim with cherries.
Place a towel on the bottom of a large saucepan and place the jars in the saucepan.
Pour water into the pan. It should reach the hangers of the cans.
Place the pan over low heat. Wait for the water in the pan to boil. Wait 10 minutes if you are preparing cherries in half-liter jars, or 15 minutes if a liter jar is filled with berries. During this time, the berries will shrink, releasing juice.
Place the remaining fruits into the jars and continue sterilizing for 10–15 minutes, depending on the size of the jars.
Careful not to burn yourself, remove the jars of cherries from the pan. Roll them up. Turn upside down and cover with a blanket. Leave to cool in conditions steam bath for additional preservation.

After cooling, the jars of cherries need to be put in the refrigerator. It can be stored for no more than 6–8 months. Using the same recipe, you can prepare pitted cherries in their own juice for the winter. Then a liter jar will require about a kilogram of berries. The dessert will require the same storage conditions, but it will remain usable for longer – up to 12 months.

Cherries in their own juice with pits and sugar

Composition (per 1 l):

cherry – 1 kg;
sugar – 60 g.

Cooking method:

Sort and rinse the cherries. Soak it in salted water to get rid of insects, rinse again. Dry and remove the branches.
Sterilize the jars and place the cherries with pits in them.
Peel the remaining cherries, grind their pulp using a blender, and squeeze out the juice. Mix cherry juice with sugar. It is recommended to take 300 g of sweet product per liter of cherry juice. A liter jar should contain about 0.6 kg of fruits with seeds, from the remaining berries you will be able to squeeze about a glass of juice, it will require about 60 g of sugar. Its quantity must be adjusted taking into account how much juice was squeezed out, since cherry fruits are not equally juicy.
Place the juice on the stove. Heat it over low heat or a water bath, stirring until the sugar is completely dissolved.
Pour juice over the cherries in the jar.
Sterilize it for 20–30 minutes.
Roll up, turn over and wrap. Leave to cool like this.

Cherries prepared according to this recipe in their own juice can be stored in a cool room (at a temperature no higher than 16 degrees) for 6 months, no longer. If you do not have time to consume the berry before this date, you will have to throw it away, even if it does not look spoiled - the seeds will begin to release hydrocyanic acid, which is poisonous.

Cherries in their own juice, pitted, with sugar

Composition (per 1 l):

cherry – 0.8 kg;
sugar – 0.25 kg.

Cooking method:

Peel the washed and dried berries, add sugar, and leave in the refrigerator for 8–12 hours.
Drain the resulting juice with the sugar dissolved in it. Heat, stirring, until boiling.
Place the cherries in sterilized jars and fill with hot juice.
Sterilize jars of cherries for 10–15 minutes. Cork.
Leave to cool upside down, wrapped in a blanket.

Cherries in their own juice, prepared according to this recipe, are good even at room temperature, but it is still not recommended to store them in a warm room.

Preparing cherries in their own juice for the winter is no more difficult than making jam. It has a fresh taste and aroma, retains all its beneficial features. This preparation can be made even without adding sugar, if you have the opportunity to store it in the refrigerator.

It’s not for nothing that cherries in their own juice are considered one of the most popular and sought-after sweet preparations for the winter. Appetizing berries in light syrup are bright and delicious dessert, and also an excellent addition to ice cream. These cherries can be safely used in baking - try pies and pies, cakes and pastries, puff pastries, dumplings and cheesecakes with canned berries!

It is not necessary to use exactly as many cherries as indicated in my recipe. It is enough to understand that 300 grams of granulated sugar is enough for 1 kilogram of prepared berries. Even if this is not a classic cherry jam or jam - aromatic, pleasant sweet cherry with its characteristic sourness you will also really like it.

Ingredients:

Cooking the dish step by step with photos:

We sort the berries and wash them in cold water. Place on a sieve to drain the water.

Remove the seeds using any convenient method. I highly recommend buying yourself a similar device for removing pits, although you can use a pin the old-fashioned way (my mother still does this).

The weight of the cherries (2 kilograms) is indicated in an already prepared form, that is, without seeds (the seeds weigh about 180 grams). You can take as much as you have and add required amount granulated sugar.

Sprinkle the prepared berries with sugar (600 grams is enough for this weight of cherries). By the way, also add the juice that forms when you remove the seeds from the berries directly into the pan.

Gently mix the berries with sugar with your hands, as if scooping the contents of the dish from the bottom up. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the cherries with sugar overnight if you added the berries in the evening. If the room is too hot, the berries may sour, so place the container with the cherries in the refrigerator for a while.

My cherry was very ripe, so the berry juice was released in literally 2 hours. There is almost no sugar left at the bottom.

While the berries were resting in sugar, we managed to prepare the dishes for canning them. For this recipe you will need 4 jars (500 milliliters) with lids that need to be sterilized. Recently, I stopped sterilizing jars in the microwave and switched to the oven. We transfer the cherries into jars, filling them with the resulting syrup. Everything that was in the pan fit completely into these 4 jars.

Since our berries are raw, the preparation must be warmed up (if you plan to store it in a basement or cellar). Refrigerated storage processes heat treatment dishes and cherries can be completely neglected - nylon covers to help you. But in this case, the dessert will need to be eaten within a few days! For long-term storage, take a pan, put a piece of fabric on the bottom (so that the jar does not burst), and place the blanks.

We cover the jars with sterile lids: if you have screw lids, just screw them on, but not all the way. We place regular tins (as in the photo) on the jars. Fill the jars with water up to the hangers (it can be cold, it can be warm, but not with boiling water, so that the jar does not burst from the temperature difference). Place the pan on the fire, bring to a boil and, with a slight gurgle, sterilize the workpieces for 15 minutes.

Cherry is the queen of summer. We enjoy this sour berry with great pleasure.

But, unfortunately, this period does not last long, and you need to have time to prepare cherries for the winter.

Cherry in your own juice is an easy way to preserve the aroma and freshness of the berry.

Cherries in their own juice for the winter - basic principles of preparation

This preparation is made different ways: with or without sugar, with or without seeds.

The main ingredient of the preparation is cherries. Therefore, it is worth paying special attention to it. The berries should be ripe, but not overripe. It is advisable to take large cherries. It is this berry that retains its shape better and contains more juice. This is especially important when you make pitted preparations. Small cherries quickly lose their shape after pitting.

The collected berries are washed, removing unripe, spoiled or wormy ones. This must be done extremely carefully so that the cherries do not become wrinkled and expire prematurely.

Now the most crucial moment is removing the seeds. This process requires perseverance and attentiveness. This can be done using a special device or removing the seeds the old fashioned way - with a pin. The main thing is that the pulp remains as intact as possible.

Cherries with pits look much more beautiful, but it is worth remembering that after eight months the pits begin to release hydrocyanic acid, which can lead to poisoning. Therefore, such preparations must be consumed before the expiration of this period.

Cherries in their own juice are prepared for the winter in half-liter or liter glass containers. Before storing the berries, they are thoroughly washed and sterilized.

Recipe 1. Cherries in their own juice with pits

Ingredients

cherry berries.

Cooking method

1. We sort through the cherries, tear off the stems, remove leaves and spoiled berries. Place the cherries in a sieve and wash thoroughly. Then leave the cherries to drain all the water.

2. Wash liter or 0.5 liter containers thoroughly with baking soda and sterilize them. We do this over steam or in the oven.

3. Fill the jars with prepared berries and cover with lids. Cover the bottom of a wide pan with a linen towel and place the jars in the pan. Fill in hot water so that the liquid level reaches the hangers of the cans. We sterilize the workpiece over low heat: liter jars - 20 minutes, half-liter jars - a quarter of an hour.

4. Place the berries in jars, since the cherries will settle during the sterilization process. Then we roll up the jars and turn them over. Leave the workpiece in this form until it cools completely.

Recipe 2. Cherries in their own juice for the winter with seeds and sugar

Ingredients

granulated sugar;

Cooking method

1. Sort the cherries, tear off the stems and rinse very carefully so that the berries do not bruise. Remove seeds from a third of the total mass of cherries using a pin and special device.

2. Grind the cherry pulp through a meat grinder, place in cheesecloth and squeeze out the juice. Pour the resulting juice into a saucepan and add granulated sugar at the rate of 300 g per liter of cherry juice. Place the bowl with the juice on low heat and bring to a boil. Boil the juice, stirring occasionally, until the sugar is completely dissolved.

3. Wash and sterilize liter or half-liter glass containers thoroughly.

4. Place the remaining cherries in prepared jars and pour boiling cherry juice over them. Place the jars in a wide saucepan, lining the bottom with a napkin. Pour in hot water and sterilize at low boil: 20 minutes for liter jars and 25 minutes for half-liter jars.

5. Seal the jars with cherries hermetically, turn them over and cover with some warm cloth. Leave the jars like this until they cool completely. Store jars in the pantry or basement.

Recipe 3. Cherries in their own juice with pits and sugar (second method)

Ingredients

granulated sugar;

cherry berries.

Cooking method

1. We sort out large ripe cherries, removing spoiled and wormy fruits. We tear off the tails and thoroughly wash the cherries under the tap.

2. Wash glass containers with soda, rinse and sterilize in the oven or over steam.

3. Place the cherries in prepared jars, shaking constantly and sprinkling with sugar. Pour two tablespoons of sugar on top. Cover with sterile lids and place the jars in a wide saucepan. Pour in hot water.

4. Place the pan with the jars on low heat and sterilize at a low boil: a quarter of an hour for 0.5 liter jars and 20 minutes for liter jars. Then carefully remove the jars of cherries, seal them tightly and turn them over. Cover with a blanket and keep under it until completely cooled.

Recipe 4. Cherries in their own juice, pitted, with sugar

Ingredients

cane sugar;

cherry berries.

Cooking method

1. Prepare the cherries. We sort through, tear off the stalks and wash thoroughly. If you suspect that the cherry is wormy, soak it for half an hour in a weak salt solution so that all pests float to the surface.

2. Liter jars wash with soda and rinse. Glass containers There is no need to sterilize, but the lids must be boiled.

3. Using a special machine, remove the pits from the cherries. Place the berries in prepared jars, compacting them tightly. When the jar is half full, add a spoonful of sugar and continue adding berries to the top. Add another spoonful of granulated sugar on top.

4. Take a wide dish, line the bottom with a napkin and place the jars in the pan, covering them with lids. Pour into the pan warm water to the hangers of the cans and put on fire. Sterilize for a quarter of an hour, from the moment of boiling, at a slow boil.

5. Roll up, turn over and cover the jars with a blanket. Leave to cool for a day. We store the workpiece in the basement or pantry.

Recipe 5. Cherries in their own juice, pitted, with sugar (second method)

Ingredients

300 g granulated sugar;

cherry - kilogram.

Cooking method

1. We sort out large, ripe cherries and tear off the tails. Wash the berries thoroughly, without pressing, so as not to crush them. Using a special machine or pin, carefully remove the seeds.

2. Place the seedless berries in a saucepan and cover them with granulated sugar. Leave for a while so that the cherries release their juice. Place the pan on low heat and bring to a boil.

3. Thoroughly washed jars are sterilized. We spread the hot boiling mixture into the prepared glass container and roll up the lids, having boiled them in advance. The cooled workpiece is sent to the cellar for storage.

Recipe 6. Cherries in their own juice, pitted, with sugar (third method)

Ingredients

for every kilogram of cherries, a glass of granulated sugar;

Cooking method

1. We sort through freshly picked cherries, tearing off the stems and removing unripe and spoiled fruits. We remove the pits from the cherries using a special machine or a pin.

2. Place the cherry pulp in enamel dishes, sprinkling it with granulated sugar at the rate of: a glass per kilogram of cherries. Leave the berries overnight so that the berries are soaked in granulated sugar and release their juice.

3. Place the bowl with the cherries on the fire and bring to a boil over low heat.

4. Place the hot berries in sterile dry jars and fill them with the remaining juice. Immediately roll up the pre-boiled lids. Turn the jars over, cover with a blanket and cool completely. We store the workpiece in the pantry or cellar.

Recipe 7. Cherries in their own juice without sugar and seeds

Ingredients

cherry berries.

Cooking method

1. We sort the cherries, removing stems and damaged fruits. Place the sorted berries in a bowl and pour over them cold water. Leave for an hour. Drain the water, place the berries in a sieve, and remove the seeds from the cherries. Place the pulp in a saucepan.

2. Wash and sterilize the jars. Place the seedless berries in jars and fill them with the juice that remains in the pan.

3. Line the bottom of a wide pan with a towel. We place jars of cherries on it and pour water into the pan so that its level does not reach the throat a couple of centimeters.

4. Place the pan on low heat and sterilize: half-liter jars for a quarter of an hour and liter jars for 20 minutes. Carefully remove the jars, seal them tightly with sterile lids, wrap them up and leave until completely cooled.

Recipe 8. Cherries in their own juice in a slow cooker

Ingredients

sugar – 250 g;

kilogram of cherries.

Cooking method

1. We sort through the cherries, tearing off the stems and removing spoiled fruits. Place the cherries in a colander and rinse under running water cold water. Leave for a while to allow all the liquid to drain.

2. Transfer the cherries to the multicooker bowl and cover it with sugar. Leave for four hours until the juice is released.

3. Activate the “Steam” program and cook for 20 minutes, until the granulated sugar is completely dissolved. Then switch the multicooker to the “Stew” mode and continue cooking for another hour.

4. Wash the glass container thoroughly and sterilize it in the oven or over steam. Transfer the hot cherries into prepared jars and seal them tightly with sterile lids. Send for storage in a dark, cool place.

Recipe 9. “Drunk” cherries in their own juice for the winter for desserts and cakes

Ingredients

cherry – kilogram;

300 ml – purified water;

sugar – 700 g;

200 ml vodka or cognac.

Cooking method

1. Wash the sorted cherries thoroughly and place them in a colander to get rid of excess moisture.

2. Add sugar to the water and bring to a boil, stirring constantly, over low heat.

3. Place the cherries in boiling water sugar syrup and cook for ten minutes, skimming the foam from time to time.

4. Remove the cherries from the syrup and place them in sterile, clean jars.

5. Pour into hot syrup alcoholic drink and mix. Fill the cherries with syrup and immediately roll up the lids on the jars. Turn the jars over and cool the workpiece completely. We put it in the basement for storage.

For this preparation, take only large, ripe berries.

If you doubt that the cherry is not wormy, dip it in a weak salt solution.

It is better to remove pits from cherries using a pin or a special device so that the pulp remains intact.

Cherries in their own juice are used to make pies, dumplings, jelly and desserts.