Cherry recipes for all lovers of juicy berries. Recipes with photos on the site will help you choose your favorite cherry dish and cook it quickly. Cherries can be eaten without any cooking, but there are many recipes for baking and desserts with cherries that diversify the menu. For those who cook for the future, there are many recipes for jam, jam, candied cherries.
A simple recipe for cherry salad with brie cheese and almonds. Almonds can be taken any - fried or not. Instead of lettuce, Beijing or iceberg salad is perfect. Salad dressing is prepared with olive oil. Salad is suitable for those who keep
chapter: fruit salads
Cherry is a delicate berry, so jam from it is usually boiled in one go and for a short time. And in order for the syrup formed during cooking to be thicker in finished form, you just need to add pectin during cooking. If you cook cherries according to this recipe,
chapter: Cherry and cherry jam
The recipe for seedless cherry jam, cooked in the oven, is probably the easiest and most original way to harvest berries for future use. All you need to do is to extract the bones from the sweet cherry in any way that is comfortable for you, mix them with the necessary
chapter: Jam
Hello dear blog guests. A harvest made 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 blanks.
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 its 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 baking soda as a cleaning agent. 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 a little liquid into the multicooker, put a 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 important part of the dish is the 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:
- In the prepared half-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 the necessary ingredients to the liquid, 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 them 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 a 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!
Cherry blanks for the winter: recipes
Cherry is a berry with which you can cook a variety of preparations for the winter. Thanks to its properties, both cherry compotes and jam are tasty. Having a jar of cherries in reserve in winter, you can make delicious desserts. Below are a variety of blanks from. Recipes with photos will help every housewife do everything right and get a good result.
Simple cherry compote
The biggest difficulty in the preparation of cherries is the extraction of seeds from the berry. But you can cook compote with seeds, and, thanks to this, save a lot of time. Here's what you need to make compote:
- two cups of ripe cherries
- two and a half liters of water
- glass of sugar
- half a teaspoon of citric acid
For this amount of ingredients, you need to take a jar of 3 liters. First you need to wash it thoroughly, and then sterilize it in any convenient way - using boiling water or in the oven. Then you can start preparing the berries. Thoroughly wash the cherries, remove the tails and sort through - only good berries should get into the compote.
There is one little trick on how to check if there are worms in the sweet cherry. You need to put it in a large container and pour cold water. If some berries float, then, most likely, it is in them that the worms live, so it is better to put them aside.
Then the prepared cherries should be carefully poured into a jar, add sugar and citric acid - it will act as a preservative, so the sterilization step is not required. After that, boil the water and immediately pour it into the jar. We roll up with a sterilized lid, turn it over and wrap it with a warm blanket.
When the compote has cooled down, it must be removed to a dark and cool place - this is mandatory for blanks prepared without sterilization. The shelf life of such homemade compote is ten months, so you need to calculate the number of cans and try to drink it over the winter.
Pitted cherry jam
Not all housewives undertake to make cherry jam, again, due to the fact that you have to tinker with the bones. But if the cherry will not be used later for desserts, then you can make jam with seeds. This will require:
- one kilogram of cherries
- one kilogram of sugar
- glass of water
The secret of delicious jam is good berries, so first of all you need to sort out the cherries and remove the stalks. Then you need to rinse it very well and pour it on a napkin so that the berry dries. At the same stage, we prepare jars and lids - they need to be sterilized.
Now you can move on to cooking. Put a pot of water on the fire, and then gradually add sugar, stirring constantly. As soon as the water comes to a boil, you need to add the cherries and wait until the bubbles appear again. It is they who say that it is time to remove the jam from the stove. The pot with cherries will need to be set aside for three or four hours, and then put back on the fire and bring to a boil again. This procedure is required to be carried out three to five times. The jam should stand at room temperature.
After the final time, you need to pour hot jam into jars and roll up the lids. Keep this jam in a cool place. The optimum temperature is 10-12 degrees above zero. If you violate the storage conditions and the temperature is lower, then the jam will simply sugar. And at a higher level, it's more likely to deteriorate.
Seedless cherry jam
The classic recipe for cherry jam suggests that the berry will be pitted. Therefore, if there is time, then this blank can be made. To get enough seedless jam, you will have to buy a lot of cherries. You will need:
- 12 kilograms of cherries
- three and a half kilograms of sugar
- 300 milliliters of water
- 6 grams of citric acid
The longest part of the process is removing the pits. You can bring the whole family, and it will be faster. But first you need to wash the cherries well. After the bones lie separately from the berries, you can start making jam. Pour the cherries into a saucepan or bowl, sprinkle with sugar and leave for several hours in a cool place. During this time, the berry will give good juice. During this period, you can rinse and sterilize the jars.
When the cherry gives juice, add water, and put on the stove. You do not need to turn on the burner at full power. As soon as bubbles appear, you need to reduce the heat a little more. You need to cook the cherries for fifteen minutes, while stirring constantly, otherwise it will burn. And do not forget to remove the foam. After that, the jam is left to cool for four hours, then the procedure is repeated two more times. For the third time, at the end of cooking, add citric acid, then pour the jam into jars and roll up.
White cherry jam
What else can you make blanks from cherries for the winter? Recipes suggest that you can use not only burgundy cherries. For example, white cherries are also great for making jam from them. True, it is so easy to get a lot of juice from it, but it is easier to separate it from the seeds. Therefore, white cherry jam is prepared without stones, here is a list of products:
- three kilos of white cherries
- one lemon
- two kilos of sugar
- litere of water
- vinegar and salt
We wash the berries, clean them from seeds and tails, then fill them with water, add a little vinegar and a pinch of salt. We leave for a few hours. This procedure will allow you to prepare a beautiful jam, moreover, without worms.
Then we start cooking the syrup. To do this, you need water and sugar, mix and put on the stove, bring to a boil. Drain the water from the cherries and add it to the boiling syrup. Cook over low heat for fifteen minutes and set to cool. In total, cooking jam should last three days, but do not be afraid. In the morning and in the evening you need to put the pan on the fire, bring to a boil and cook for ten minutes, stirring occasionally. And only after the jam is cooked for the sixth time, it is necessary to add the juice of one lemon and pour it hot into sterilized jars.
Cherries in a jar without sugar
Cherry itself is very sweet, which is why you can safely make a blank without adding sugar. All you need:
- cherries
- lemon acid
The proportions may vary - it depends on what you need to get in the end. You can make just cherries in juice, or compote. The difference is only in the number of berries and water.
First you need to sterilize the jars. Then sort and wash the cherries. After that, you can dry the berries a little on a napkin, or in a colander. Then you need to take sterilized jars. For cherries in juice, they can be smaller, for compote - more. In the first case, the jars are filled with berries almost to the top, in the second - by a third.
After that, citric acid is added - to a three-liter jar - a teaspoon, to a liter jar - a third of a teaspoon. It remains only to boil water and pour boiling water into jars. Roll up, turn over and put under a warm blanket to cool completely.
Cherry syrup for the winter for desserts
Cherry jam is pleasant to eat just like that, washed down with tea. And to add the aroma and taste of berries to any dessert, it is better to boil the syrup. They can be poured over ice cream, cakes, puddings or pancakes. Here everything will depend on the imagination of the hostess. Required ingredients for syrup:
- kilogram of ripe red cherries
- litere of water
- kilogram of sugar
- five grams of citric acid
We wash the berries, tear off the tails and send them to the pan. Pour a liter of water, bring to a boil, then reduce the heat and keep on the stove for another 15 minutes. After that, take a fine sieve and filter the resulting broth. If it turned out that a lot of pulp remained in the future syrup, then repeat the procedure. Then let the solution cool down.
After that, again put the pan on the fire, and add sugar to the broth from the cherry. Stir, bring to a boil, make the fire quieter and boil the syrup to the required density. Add citric acid to the hot syrup and pour into sterilized jars or bottles. Store cherry syrup in a dark and cool place.
Cherry jam
Jam is also a great solution for those who want to enjoy the taste of cherries in winter. It can be added to desserts, porridge or spread on toast. And it is prepared much faster and easier than pitted jam. We will need:
- one kilogram of cherries
- two hundred grams of sugar
- 2 tablespoons of vinegar
First you need to wash the cherries, remove the seeds. Then we pass the cherries through a meat grinder into a bowl that can be put on the stove. Add vinegar and cook until the mass is reduced by about half. After that, you can add sugar. Then cook jam for some more time. Arrange in sterilized jars. After cooling, we clean in a cool place, protected from light.
Freezing cherries
But if there is a large freezer at home, then you can simply freeze the cherries - and thereby preserve all the beneficial substances of the berries. Usually, when cherries are frozen, they don’t wash them, but if they were bought on the market and didn’t grow on their own plot, it’s better to rinse them and dry them well on a towel. Be sure to cut off all the stems before freezing.
After that, the berry must be laid out on trays or baking sheets in one layer. First, we remove the cherries in the refrigerator for an hour, and then in the freezer for three hours. After that, we take out the berries and quickly put them in special bags for freezing or containers.
There is another way to freeze cherries. It can be filled with sugar syrup. It is very easy to prepare it - a glass of sugar is poured into a saucepan and dissolved in half a liter of water, then three tablespoons of lemon juice are added. We put the pan on the fire, bring to a boil, and then cool the syrup. Then we put the berries in a container, pour syrup over it and put it in the freezer.
Here are the most popular cherry blanks for the winter. The recipes presented here are quite simple, and if you are not too lazy and cook different types of preservation, then in winter you can please the whole family!
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What can be cooked 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. Cherry is one of the first to ripen - a healthy, tasty berry. Of course, the first thing you need to eat from the heart of fresh berries. Well, then you might 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, 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 pastries 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 pouring: 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 of pitted cherries.
How to cook. For the dough, rub the curd cheese with the egg and sugar. Pour in milk and butter, mix 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. Spread the dough over the bottom and sides of the form, put the cherry on it.
For pouring with a mixer, mix all the ingredients and pour over the cake. Put it in an oven preheated to 180 degrees, bake for 45-50 minutes. The middle may be watery - it's not scary. The cake must cool completely and then it will acquire the desired density. It's best to cut it cold.
cherry pie
Ingredients: 500 gr. cherries, 5 tbsp. l. flour (with a slide), 2 eggs, 200 ml. low-fat kefir, 3 tbsp. l. sugar, a bag of baking powder, a pinch of salt.
How to cook. Remove the stones from the cherries, put the berries in a colander so that excess juice drains. Beat eggs with sugar and salt, pour in kefir. Add flour with baking powder and immediately knead the dough. By consistency, it will turn out like a pancake, but do not add more flour. Put the cherries into the dough, mix and pour into a greased form. Put in the oven, bake for half an hour at a temperature of 200 degrees.
Pie with cherries and sour cream
For the test you will need: 200 gr. margarine, sour cream and sugar, 2.5 cups flour, 2 eggs, a pinch of soda.
For the 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 until fluffy. Mix flour with soda. Add eggs and sour cream to the butter cream, stir, gradually add flour. The dough will be soft, sticky, it is better to knead it with a spatula. Put on a baking sheet, moisten your hands with cold water and smooth the dough, make sides. Put cherries on the dough (do not forget to remove the seeds!) And pour sour cream. For cream, beat sour cream with starch and sugar. The cake 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 to become homogeneous, without lumps. Add cherries. Separately, beat cream or sour cream with powdered sugar. Add 2/3 of sour cream to the curd mass and spread in bowls. Decorate with the remaining cream and berries. Refrigerate for at least 2 hours and serve chilled.
Clafoutis with cherries
Ingredients: 180 ml. milk and heavy cream (30-35%), 2 eggs, 1 yolk, 100 gr. sugar, 50 gr. flour, a pinch of salt, 400 gr. cherries.
How to cook. Mix the egg, yolk and flour into a homogeneous mass. Pour milk and cream, add sugar and salt. We beat with a whisk. Lubricate the molds with oil, lay out the pitted cherries in them and pour the egg-cream mixture. We send it to the oven preheated to 180 degrees, bake for 30-35 minutes. The filling should “grab” and brown on the edge. Let the clafoutis cool, sprinkle with powdered sugar.
Sour cream jelly with cherries
Ingredients: 400 gr. not very fat sour cream, 3 - 4 tbsp. l. sugar, 10 gr. gelatin, pitted cherries.
How to cook. Mix sour cream with sugar, beat lightly. Pour gelatin with water according to the instructions on the package (be sure to follow it, for different gelatin you need a different amount of liquid). We put the gelatin in a water bath and heat until it is completely dissolved. Pour in sour cream, mix. We lay out the sweet cherry in molds, fill it with cream and put it in the refrigerator for 2-3 hours.
In principle, with cherries you can cook a variety of pastries.- cupcakes, muffins, pies and pies, add to milkshakes and smoothies. It is used in baking 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 all winter you will be with pies, and if you wish, prepare a vitamin cocktail or smoothie in five minutes.
