There is nothing simpler than cherry compote for the winter; recipes for this vitamin-rich and refreshing drink can be prepared even by novice housewives. The simplest compote is made from berries, water and sugar; for more interesting recipes you will need other fruits and spices.
So that the cherries give a lot of juice, we pierce them with a toothpick
This kind of preparation does not require mandatory sterilization, i.e. keeping the jar in boiling water before rolling. This greatly simplifies the process of preparing drinks. Some housewives still do not refuse sterilization, since treatment with boiling water can destroy all harmful microorganisms. It is enough to pour hot water over the berries, then drain the resulting syrup, bring it to a boil again, pour into containers and close with metal lids. Compotes rolled in this way last for a year, or even a couple of years.
If you decide to do without sterilization, then you still need to prepare the containers before storing the berries. There are several processing methods:
Sterilization of prepared cherry compote is carried out in the following sequence:
- Place a cloth or wire rack in the bottom of a large pan.
- The jars with the prepared contents are placed in a saucepan, cold water is poured in so that it covers a third of the jars.
- The water is brought to a boil. Sterilize 3-liter containers with compote for 20-25 minutes.
Finally, they are rolled up with sterile lids and sent for storage.
- Why turn the jars over after rolling?
So easy to spot leaks. If the drink leaks out, you need to open the can, pour its contents into a saucepan, boil for 10 minutes, then roll up again. Such compote will be stored no worse than usual.
Recipes for housewives:
- Cooking. It is unlikely that any drink can boast such a bright color that lasts throughout its entire shelf life.
- Delicious: recipes with ingredients for a 3-liter jar, classic assorted options, tips for novice housewives.
- How to prepare several jars of delicious food to diversify your tea party with homemade cakes.
Secrets of delicious cherry compote
Cherry compote is popular because of its rich and pleasant taste. To make cooking as simple as possible, and for the preservation to always turn out delicious, you need to know a few secrets:
Traditional recipes with seeds without sterilization
It doesn't take much time to prepare the preserves. If you want a sweeter drink, increase the amount of granulated sugar.
Ingredients for a 3 liter jar:
- 300 g of cherries and the same amount of sugar;
- 2.7 liters of water.
The raw materials are washed, freed from the tails, placed in sterilized jars, and covered with sugar on top. Pour boiling water over the contents so that it completely covers the berries. Cover the containers with lids and leave for 10 minutes. The remaining water in the pan is brought to a boil again, the jars are filled to the neck, and sealed with sterilized lids. Containers with cherry compote are turned upside down and wrapped in a blanket.
300 g cherries and the same amount of sugar
After complete cooling, the workpiece can be returned to its normal position and stored in a dark, cool place.
Cherry compotes prepared with pits can be stored for up to 1 year.
Another way to roll compote without sterilization:
- Water is mixed with sugar and put on fire. Heat, stirring, so that the grains dissolve faster.
- Peeled berries are sent to the prepared jars, poured with boiling syrup, and left for 15 minutes.
- The sweet liquid is poured back into the pan and boiled again. The cherries should be left in the jars.
- Fill the containers with syrup and immediately roll up.
Video: recipe for busy housewives, keeps well.
The easiest recipe with bones
All berries are thoroughly washed to remove debris. Damaged and wormy fruits are not suitable for compote.
For a three-liter jar you will need:
- 2.5 liters of water;
- 300 g sugar;
- 0.5 kg of fresh berries.
A simple recipe for cherries:
The berry mass can be boiled in a saucepan. It is enough to boil the cherries for 10 minutes. To avoid overcooking, reduce the heat slightly. Granulated sugar is added after removing the pan from the stove. After 10 minutes, everything is poured into jars and rolled up.
Recipe for seedless quart jars
Before preparing the drink, the collection is freed from seeds. They are conveniently removed after a small cut in the berry. Modern housewives prefer to use special machines. The extraction process is quite labor-intensive, but this drink will last longer.
To prepare for 1 kg of fruit take:
Fill the prepared liter jars completely with berries. Syrup is made from water and sugar and poured into containers. Sterilize them in boiling water for 10-12 minutes and immediately seal them.
Unusual assorted recipes for winter
Cherries are delicious both on their own and in combination with other berries and fruits. You can experiment endlessly, combining different aromas of fruits and spices. For preparation, they use not only vanilla and cinnamon, but also allspice and cloves. Gourmets prefer to add a little mint and currant leaves.
A liter jar usually contains 4 allspice peas, a pinch of vanilla, and 4 cloves. Spices are added to boiling water, the mixture is infused for several minutes, then everything is removed, pouring aromatic syrup over the berries.
How to make a jar of berry compote from cherries and raspberries?
For winter, when the immune system is weakened and colds attack, practical housewives prepare drinks with raspberries. If the variety is sweet, reduce the amount of granulated sugar in the recipe.
There should be less raspberries than cherries, otherwise the cherry flavor of the drink is lost.
Step-by-step preparation:
Drink with gooseberries and currants
To brew a delicious fruit and berry drink, prepare for a 2-liter container:
- 100 g each of red currants and gooseberries, 200 g of cherries;
- for cooking syrup 1.8 liters of water, 0.3 kg of sugar.
The fruits are sorted, cleared of debris, washed and dried. The currants can be left on the branches. It’s good if the gooseberries are a little unripe, this will keep them from cracking when pouring the boiling syrup. The fruits can be arranged in layers or mixed.
Boiling syrup is poured into the contents of the jars. After 10 minutes, add the missing amount of sweetness. The containers are sealed, turned over until cool, and sent for storage.
Video: frozen cherries for drinks.
Apples and cherries
Before preparing a delicious compote of cherries and apples, all the fruits must be thoroughly washed. If you seal soft varieties of apples in jars, the drink will be more rich and aromatic.
For 3 liters add:
- 0.5 kg sugar,
- 0.5 kg apples,
- 0.3 kg cherries.
The apples are cut into 4 parts, transferred to a colander, and kept over boiling water for 15 minutes. Then the fruits are doused with cold water. In a separate pan, boil granulated sugar and water, pour in the fruit and berry mixture. The containers are sterilized for at least 20 minutes, rolled up, and placed under a blanket until cool.
Cherry preparation is good as a refreshing drink in summer, and ideal for fortifying the body in winter. Compote is served with pancakes, pies and other sweet pastries.
For the winter, compote is preserved from cherries, jam is made, and cherries are made in their own juice. Canning cherries in winter they will be a real find.
Delicious, sweet compote quench your thirst. Cherries in their own juice Suitable for various baked goods and dumplings. Cherry jam An excellent option for winter tea drinking.
The article provides proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.
Delicious cherry compote without sterilization. Easy to prepare and makes a refreshing drink.
Ingredients: fresh cherries, sugar, water.
Recipe
On three liter jar you will need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.
Sort through the cherries and wash. Wash and sterilize jars and metal lids.
Place the cherries in jars, add sugar, and fill halfway with boiling water. Cover with lids and leave for 10 minutes to allow the sugar to melt.
Add boiling water to the top, roll up the lids. Turn the jars upside down and cover until completely cool. Store the drink in the basement.
Ingredients: cherries, sugar.
Recipe
Wash and sterilize jars and lids. Sort and wash the cherries. Pour cherries into jars, about 1 kg each.
Pour boiling water into the jars with cherries to the top, cover with lids and leave for 30 minutes to steep.
Drain the water from the jars into a saucepan, add sugar (700 grams per 3-liter jar, in winter I mix the compote with water, it doesn’t affect the taste much - I do this to save space and jars, if you don’t mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Fill jars with cherries with the finished syrup and roll up the lids.
Turn the jars upside down and cover, leaving to cool completely. You can store the compote in the pantry at room temperature.
These canned cherries are suitable for baking muffins, pies, and cakes. For preservation you will need a little sugar.
Ingredients: cherries, sugar.
Wash and sterilize the jars (I have half-liter jars). Pour cherries 1/4 of the way into the jars. Then add 1 tbsp. l. into each jar along the surface.
Again a layer of cherries and a layer of sugar, repeat until the very top. It took me 3 tbsp for a jar. l. Sahara.
Cover the jars with lids and sterilize for 15 minutes (liter for 20 minutes).
We take out the jars and roll up the lids, turn them over until they cool completely.
From such cherries in winter they make compotes, jelly, and make dumplings with cherries. Add to cakes and various pastries.
Properly and quickly prepared cherries in their own juice retain more vitamins than jam or jam.
Ingredients: cherries – 1.5 kg, sugar – 1 kg.
Recipe for making cherries in your own juice
Wash and sterilize jars and lids. Wash and sort the cherries well, remove the pits.
Cover the jars with lids and sterilize in a saucepan with water for 15 minutes.
We take out the jars and roll up the lids. If the sugar has not melted completely, place the rolled up jars on their sides and roll them around the table until the sugar has completely melted.
Turn the jars upside down and leave until cool.
Video - Cherries in their own juice with sugar for the winter
This recipe is suitable for baking pies and for tea. Tasty and aromatic cherry jam for the winter - popularly called five-minute jam.
Ingredients: cherries – 1 kg., sugar – 1 kg.
Recipe for making jam
Sort and wash the cherries, remove the pits. Place in a non-stick pan. Sprinkle the cherries with sugar and leave for 1 hour to release the juice.
Place the pan on the fire, as soon as it boils, cook for 5 minutes, skimming off the foam. Remove the pan from the heat and leave the cherries for 3-5 hours, cover with a towel.
Cook again for 5 minutes after boiling, leave for 5 hours. Repeat this 3 times.
Pour the finished jam into sterilized jars and roll up the lids. Turn the jars upside down, cover with a blanket, and leave until completely cool.
Video - Pitted cherry jam
For the winter, you can freeze pitted cherries in the freezer. Probably the fastest recipe for preparing cherries for the winter. Cherries do not lose their taste and beneficial qualities. These cherries are suitable for making baked goods, dumplings, and compotes.
Ingredients: cherries – 1 kg, sugar – 100 g.
Recipe for frozen cherries
Wash and sort the ripe cherries well. Remove the seeds and sprinkle with sugar. Pour the cherries and sugar into a bag and place in the freezer.
In winter, get the required amount and prepare various dishes.
Video - How to remove (pull out, remove) pits from cherries?
These are simple and proven recipes for canning cherries for the winter.
Just like most recipes, there is nothing complicated here. You just need to stock up on the necessary raw materials for cooking and spend some time in the kitchen, in the company of a gas stove, cherries and cans. But the time and labor spent will pay off more than once, as you and your loved ones will appreciate the result in winter, in the form of cherry compote, prepared at home with your own hands.
In our house, conservation for the winter is carried out by the whole family. This usually happens on Sundays when everyone is at home. We purchase a lot of necessary products at once in order to store the required amount of one or another product for the winter at one time. Just the other day, last weekend, we were preserving cherry compote. They sealed a lot - ten 3-liter cans, eight 2-liter cans and five 1-liter cans. Of course, this is not the limit, but for one time 51 liters of compote is quite enough. How do you think?
In fact, we have never sealed compote in liter jars before. We always tried to take three-liter ones, or, in extreme cases, two-liter ones. Small containers are good for a small family. We have a large family and, accordingly, we cook a lot. And the main thing is to work together - everyone is involved in the process. After all, it’s more fun, faster, easier and it turns out tastier.
Just like last week, we had a day on Saturday, and on Sunday the banks were closed. For those who have not read these issues, I advise you to watch them. There were a lot of different recipes that will appeal to those who love delicious food. We haven’t figured out what we’ll prepare this weekend yet. But in any case, something will happen. Summer is already ending and you need to close the jars as much as possible in order to enjoy what you have prepared in winter.
Cherry compote for the winter - 3 simple recipes for cherry compote with photo illustrations
So, a marathon review of how to prepare cherry compote for the winter will open with 3 recipes that we use at home. More precisely, the recipe is, in principle, the same. The difference is not in the composition, but only in the number of ingredients.
As I already said, we usually roll compote only in 3 liter jars. But this time we decided that we would also preserve the small ones. Although this is the same recipe, for your convenience, I still decided to describe step by step the entire process of preparing the compote, separately for cans of different sizes.
It seems to me that this will make it easier for you to find and choose the right recipe for yourself. In addition, I will try to give useful tips and recommendations in each of them. So read and remember. Better yet, bookmark the article. This way you will always have it at hand and you won’t lose this recipe.
We prepare cherry compote in 1 liter jars
What's good about 1 liter jars? First, let's look at this point and then move on.
- because they are very convenient to store;
- they are not bulky and take up little space;
- they are very easy to sterilize if the recipe calls for the latter;
- Having opened the jar, you can be sure that nothing will remain or be lost in it;
- even if there is some left over, it won’t take up much space in the refrigerator.
Ingredients for 1 liter:
- Cherry berries
- Sugar - 70 gr.
Preparation:
Here is a simple recipe for cherry compote for the winter. Very fast, tasty and healthy.
Cherry compote for the winter in 2 liter jars
Two-liter jars are the golden mean. Not big and not small. The quantities in them will be just right for an average family, say of 4-5 people. If liter jars are good and convenient for sealing all kinds of salads, then a two-liter jar is just right for pickled cucumbers or tomatoes. Or for natural juices from berries and fruits. Well, for the compote...
You will need for 2 liters:
- Cherry
- Granulated sugar - 150 gr.
Preparation:
The method of preparation and preservation is the same as in the previous recipe. The only thing you need is to take the correct ratio of berries to container. And everything will turn out just great. After complete cooling, we send the jars to the basement. If you don’t have one, then they are perfectly stored in the apartment.
Recipe for cherry compote for a 3 liter jar
Well, now let’s roll the compote into three-liter jars. They are good for large companies, and sometimes a feast cannot be completed by drinking the contents of one bottle. If the drink turned out great, then the guests demand more to be added to the carafes. And, believe me, this is exactly what will happen with this recipe. It is so good, no matter what the container capacity is.
Ingredients for 3 liters:
- Cherry - 1 l.
- Sugar - 220 gr.
Preparation:
This is how you can prepare compote for the winter in jars of different sizes. The main thing is not to overdo it with sugar and the number of berries. The proportions given in this recipe, in our opinion, are the most optimal. And the compote turns out very tasty, with a rich, rich aroma that will certainly remind you of summer, in the cold winter.
A simple step-by-step recipe for delicious cherry compote
This method can rightfully be called simple. The fact is that to prepare it you don’t have to fiddle around for a long time and make unnecessary movements. We won’t cook anything and we won’t have to sterilize the berries either.
The only thing you have to tinker with is cleaning the berries. I mean, you need to carefully sort through them, separate the branches and remove stale cherries so that they do not spoil the finished compote and, therefore, so that the jars do not open prematurely.
You will need:
- Cherry berries
- Granulated sugar
Preparation:
Here we also looked at one option for preparing compote for the winter. This preservation withstands heat well and does not explode. Therefore, you don’t have to worry about its safety.
Cherry compote for the winter without sterilization
As you already understood from the name, this recipe does not imply sterilization. Unless only the jars will be sterile. In principle, all of the above recipes also did without sterilization. The difference here will be that we will cook the syrup separately and pour it over the berries. And then we’ll seal the jars with a seaming wrench, which everyone probably has on the farm. Let's start cooking.
Ingredients:
- Cherry
- Sugar
- Banks
- Lids
And, of course, a good mood.
Preparation:
That's all! Simple and tasty, and most importantly - HEALTHY! You can make a lot of this compote, and I assure you that it still won’t be enough for the whole winter. Try it and you will agree with me.
Video recipe for making cherry compote for the winter
After watching this short video of compote preparation, you should not have any questions (if any) on this topic. Although I tried to show everything in detail using photos, it is quite possible that some points remained unclear. Or you just don’t feel like reading, but you prefer visual perception. Then this video is for you. Enjoy watching!
So what do you think? Haven't decided to make compote yet? I think we have decided. Well then all I have to do is wish you successful preparations. Cook for the joy of yourself and your loved ones!
Let's summarize and make a small list of what we should not forget and need to know when preparing for the winter. So to speak, we will collect all the important points in one column, by looking at which you will definitely not make any mistakes. So:
- thoroughly rinse and sort the cherries that you plan to preserve as compote;
- ideally, it is advisable to soak it in water for half an hour so that any “living creatures” can crawl out of it;
- sour cherries are great for compote;
- jars should be filled with berries 1/3 of the volume;
- try to take granulated sugar in a proportion of 70-100 grams of sand per liter of compote;
- when pouring boiling water into jars of cherries, do not forget to place something metal under the “container” so that it does not burst;
- You cannot store any compote of berries and fruits with seeds for more than a year, as they accumulate hydrocyanic acid, which is very harmful to health;
- Cherry compote may turn purple over time. This should not confuse you, because they are quite suitable for consumption.
These are perhaps all the main points that every housewife should know. I hope that these tips will be useful to you when preparing compote.
With this, it’s time to finish today’s topic on cherry compote. I really hope that you liked the article and will use it. If so, then share the post with your friends on social networks and leave a comment about what you did. I will be glad to answer all your questions.
That's all for today. See you again in the next issues! Bye!
Even novice cooks can roll up a couple of jars of cherry compote. The main thing is to approach this fascinating process with all seriousness and responsibility, choose the right berries for compote and follow simple rules. There are few of them, but they cannot be neglected.
- Cherry compote is made from dense berries that are not overripe and without damage, otherwise the berries will spread under the influence of high temperature. This will not affect the taste, but the appearance will be unappetizing;
- Whether you leave the seeds in the cherries or remove them is up to you. But remember that compotes with pits must be consumed within a year;
- Before cooking, jars (usually 3-liter jars) must be washed with soda and sterilized (steamed or in the oven);
- The lids must be boiled and wiped dry.
Cherry compote is cooked in two ways: with syrup (when the berries in jars are first poured with boiling water, then the water is drained, syrup is boiled from it, poured into jars and rolled up) and without syrup (the prepared berries are immediately filled with water and sugar and immediately rolled up) . It's a matter of taste and dexterity.
Cherries go well with other berries and fruits, which is why so-called assorted compotes are also very popular among cherry lovers. Over the years, an incredible variety of recipes for making this aromatic drink have been invented. We decided to focus on only a few that have been time-tested and have earned the trust of most housewives.
So, let's kick everyone out of the kitchen who might interfere and start preparing!
Cherry compote “Traditional”
Ingredients (for 3 liter jar):
1 stack cherries,
2.5 liters of water,
1 stack Sahara.
Preparation:
Place thoroughly washed berries in clean steamed jars and fill them with boiling water to the very top. After 5-7 minutes, using a special lid with holes, drain the water from the jars into a separate pan, add sugar and boil. Pour the boiling solution over the cherries again and immediately roll up the boiled lids. Turn the finished jars of compote upside down, wrap them up and leave until completely cool.
Cherry compote concentrated
Ingredients:
2 kg cherries,
1 kg sugar,
water - as needed.
Preparation:
Pour washed cherries up to about half the height of 3-liter jars. Pour boiling water over the cherries up to the shoulders of the jars and cover them with boiled lids. After 10 minutes, drain the water, add sugar and let it boil. Pour the resulting boiling syrup over the cherries again and leave for another 7-10 minutes. When the time is up, drain the liquid from the jars again and boil it. Pour the syrup over the berries again and seal the jars. Turn them upside down, wrap them up, let them cool and store them in a cool, dark place. This compote has a very concentrated taste, so before use you can dilute it with boiled water to achieve the desired concentration.
Cherry compote with pits (with sterilization)
Ingredients:
1 kg cherries,
500 g sugar,
2 liters of water.
Preparation:
Sort out the cherries, wash them well and put them in clean jars. Then make syrup from water and sugar. Carefully pour hot syrup over the cherries and pasteurize: 0.5 liter jars - 20-25 minutes, 1 liter jars - 25-30 minutes. Then seal the jars hermetically, let them cool and turn them upside down.
Cherry compote “Delicious” (without sterilization)
Ingredients:
700 g cherries,
400 g refined sugar (in cubes),
3-4 liters of water.
Preparation:
Thoroughly wash the jars prepared for compote. Clean them with baking soda and then steam them for 5-6 minutes over a pan of boiling water, then turn them over and let them dry. Sort the cherries, remove excess debris and wash. Do not remove the seeds. Place sugar in a saucepan with water and dissolve it over low heat, then bring to a boil. Once the syrup is ready, place the cherries in hot jars and pour boiling syrup over them. Then close the jars with lids, having previously treated them with boiling water, and roll them up. Turn the finished jars over and place them in a dark place, but not on the floor. It is best to cover the floor, for example, with an old blanket. Cover the top of the jars with compote and leave them alone until they cool completely.
Cherry compote with pits and lemon juice
Ingredients:
1 kg cherries,
600 g sugar,
juice of 1 lemon,
5-6 liters of water.
Preparation:
Cook the sugar syrup: pour water into a saucepan, add sugar, put on low heat and, stirring constantly, let it simmer until the sugar is completely dissolved. Pour ripe, sorted and washed cherries into the prepared syrup and place on low heat. Bring the compote to a boil and cook for 5-6 minutes. Just before the end of cooking, add lemon juice. Pour the finished compote into sterilized jars and seal for the winter.
Pitted cherry compote (with sterilization)
Ingredients:
1 kg cherries,
750-800 g sugar,
2 liters of water.
Preparation:
Sort through the cherries, rinse with cold water, dry lightly and remove the seeds from the cherries. Place the berries in clean, sterilized jars, shaking the jar periodically to fill it more completely. Then boil a syrup from water and sugar and pour the hot sugar syrup over the berries. Sterilize filled jars: 0.5 liter jars - 10-12 minutes, 1 liter - 13-15 minutes and 3 liters - 30 minutes. Then roll up the jars with sterilized lids and leave them until they cool completely.
Compote “Vanilla mood”
Ingredients:
1 kg cherries,
4-5 buds of cloves,
3-4 peas of allspice,
a pinch of vanilla,
1 liter of water.
Preparation:
Place thoroughly washed cherries in pre-prepared jars. Boil water, add spices and let the syrup simmer for 3-4 minutes. Then pour this broth over the berries, cover the jars with lids and sterilize: 0.5 liter jars - 10-15 minutes, 1 liter jars - 15 minutes. Then roll up, cool and store.
Cherry compote with cinnamon
Ingredients:
300-400 g cherries,
200 g sugar,
½ cinnamon stick - in each jar,
3 liters of water.
Preparation:
Prepare the jars, wash the cherries, peel them from leaves and twigs. Place the required number of berries and half a cinnamon stick in each jar. If suddenly you don’t have cinnamon in this form, add 1 tsp to each jar. ground cinnamon (but then there will be a little sediment at the bottom of the jars, remember this when pouring compote in winter). Fill the jars to the very top with boiling water and leave for 10 minutes. After this, drain the water into a large saucepan, add 1 more cup of water, bring to a boil and add sugar. When it dissolves, pour water into the jars again and roll up the lids. Wrap the finished compote and leave for a day until completely cooled.
Cherry compote with mint
Ingredients (for a 3 liter jar):
500 g cherries (3 cups),
1 cup of sugar,
2.5 liters of water.
Preparation:
Sort through the collected berries and wash them thoroughly in cold water. Place a pot of water on the fire. Pour cherries into the prepared jars, add sugar there and, as soon as the water boils, fill the jars halfway with it, throw in a sprig of mint and cover with lids. Let the jars sit for 10-15 minutes until the second portion of water boils. During this time the sugar will have time to dissolve. Remove the mint leaves from the jars, they have already completed their mission, and fill the jars with boiling water to the top. Roll up the jars with sterilized metal lids and wrap them in a blanket until completely cool. The next day, take the jars to the cellar or basement.
Cherry compote with black or red currants
Ingredients (for 3 liter jar):
400 g cherries,
250 g black or red currants,
400-500 g sugar,
3 liters of water.
Preparation:
Sort the fruits, remove leaves and stems. After this, rinse all the berries thoroughly with running water and place in a colander until the water drains completely. Meanwhile, prepare the jars. Place the berries in the prepared container and fill them with boiling water up to the very shoulders of the jar. Cover them with lids and leave for 10 minutes. Then pour the water back into the pan and bring to a boil again. Meanwhile, pour sugar into the jars and after the water boils, pour the berries a second time, roll up the lids and place in a dark place, tightly wrapped in a blanket, until they cool completely.
Cherry compote with gooseberries “Excellent”
Ingredients:
300 g cherries,
200 g gooseberries,
400 g sugar,
2 liters of water.
Preparation:
Separate the fruits from the leaves and stalks, wash them thoroughly, place them in prepared jars and cover with sugar. Boil water, pour boiling water over the berries in jars, cover them with lids and leave for 20 minutes. Then drain the water from the cans into the pan and bring it to a boil again. Pour boiling water over the berries a second time and roll up the lids. Wrap well until completely cool.
Compote of cherries and apricots “Wonderful duet”
Ingredients (per 3 liter jar):
300 g cherries,
300 g apricots,
600 g sugar,
2 liters of water.
Preparation:
Wash the fruits and remove the seeds. Place cherries and apricots in layers in prepared jars. To prepare the syrup, boil water with sugar. Fill the contents of the jars with boiling syrup and cover with lids. Then sterilize the jars for 30 minutes. When the time is up, roll up the jars, wrap them and leave until completely cool.
Compote of cherries and apples “Flavor of Summer” (with sterilization)
Ingredients:
500 g apples,
400 g cherries,
600 g sugar,
3 liters of water.
Preparation:
Rinse all collected fruits under cold water and separate from seeds (if desired), stalks and leaves. Cut the apples into 4 parts and place them in a colander and place them in boiling water for 5 minutes. Then immediately put it in cold. Place cherries and apples in prepared jars in layers and fill them with boiling syrup (300 g of sugar per 1 liter of water). Cover the jars with lids, sterilize for 3 minutes at 85ºC and roll up.
Compote of cherries and pears for the winter “Stock of vitamins”
Ingredients:
300 g cherries,
7 medium sized pears
250 g sugar,
2 liters of water.
Preparation:
As in previous recipes, thoroughly wash and prepare the fruit. Boil water with sugar and let the syrup simmer for 5 minutes. Meanwhile, place the pears in a 3-liter jar, pour syrup over them and leave for 15 minutes. After this time, pour the syrup from the jar into a saucepan and boil. Place the cherries in the jars. Pour the newly boiled syrup over the cherries and pears in the jar and roll up the lid. Cover the jar and leave until completely cool.
How many pleasant evenings cherry compote can give you in a cold winter, how many bright memories and happy moments every sip of a tasty and aromatic drink will bring back to you!
Happy preparations!
Larisa Shuftaykina
Most of the population of our country makes preparations for the winter. These are favorite pickles, vegetable salads, and compotes occupy a special place among them. For example, cherries make an aromatic and tasty compote. We will tell you how to make it correctly and tighten it further.
Homemade cherry compote is healthy. It contains no dyes or preservatives. In addition, there are B vitamins, carotenoids, pectin, and amino acids. Vitamin C is destroyed during heat treatment.
Cherry compote is good to drink for anemia; it is a means of preventing cardiovascular diseases. In addition, compote is useful for diseases of the upper respiratory tract and liver diseases. Those who care about their appearance should not indulge in cherry compote. A glass of drink can contain from 60 to 100 kcal. Drink cherry compote for your health, but know when to stop.
How much sugar per liter of cherry compote
Cherry compote is prepared by pouring syrup over the berries in a jar. In almost all recipes the proportions are similar. Per liter of water you will need 400 g of sugar. You can put a little less. But you can’t completely avoid sugar, because it is a preservative.
Cherry compote proportions
When preparing compotes, you need to know the proportions or focus on your taste. For example, you can swirl the concentrate, which will subsequently be diluted with water before use. To twist this compote, fill the jar with cherries up to the hangers and then fill it with hot syrup and close it. This compote will be rich and it is better to dilute it. If you pour half a jar of berries and swirl the liquid in, you will get a ready-to-use compote (no need to dilute).
Cherry compote for 3 liters, recipe
It is most convenient to twist the compote into three-liter jars. This is the optimal volume. To prepare compote in such a container you need to take:
- 350 g cherries;
- 200 g sugar;
- 3 liters of water.
Wash the cherries; it is not necessary to remove the pits. We measure the required amount on the scales. Now you need to prepare the jar. To do this, we sterilize her. This can be done in several ways:
- pour boiling water into the jar and let it stand;
- keep above the steam;
- in the oven.
Each housewife has her own proven method. When the container is processed, pour cherries and sugar into it.
Boil water and fill the contents of the jar with boiling water. Now all that remains is to close the jar. We also sterilize the lids. To do this, place them in a bowl and pour boiling water over them. The compote is ready. And this is what it will look like the next day after twisting.
Cherry compote how much sugar for 3 liters
The amount of sugar per three-liter jar depends on your taste. Do you like to drink compote immediately after opening the can or dilute it with water. In the first case, it will be enough to add 1 - 1.5 cups of sugar, which is approximately 200 - 300 g.
If you are diluting compote, then add 2.5 - 3 glasses, this is 450 - 600 g of sugar. Now knowing how much sugar to put in, you can cook compote to your liking.
How to roll up cherry compote for the winter
Rolling compote is not difficult; you need to follow all the steps accurately enough. So, the work proceeds according to the following algorithm:
- my cherries;
- sterilize jars and lids;
- Place clean cherries in jars, the container should be 1/3 full;
- Fill all the jars with boiling water and let stand;
- pour the water from the cans into a saucepan, pour the required amount of sugar into it and put it on the fire;
- when the syrup boils, pour it into jars;
- cover the jar with a lid and close it using a seaming machine;
- spread a towel or other fabric on the floor;
- Place the jars on the floor upside down (the jars should be on their lids);
- Wait for it to cool completely and put it in the underground.
That's all, the compote is twisted.
Cherry compote without sterilization
How strange, but compote without sterilization is real. There are several recipes, here are a couple of them.
The first recipe. To prepare you need to take:
- 500 g cherries;
- 300 g sugar;
- 2.5 liters of water.
Wash the fruits and fill the jars by a third. Boil water and pour into jars.
The water should cover the cherries. We wait ten minutes, during which time the jar with its contents will warm up.
Next, pour the water from the jar back into any container and boil. While the water is boiling, pour sugar into the jar. Pour boiling water into the jar again to cover the cherries and leave for 15 minutes. During this period, the sugar will dissolve. While the jar is standing, boil more water. After boiling, add liquid to the jar. Cover with a lid and roll up. Now turn the lid down and wrap it in a blanket. This way the jars will stand until they cool, after which they are turned over and placed in the basement.
The second recipe. We will need the same amount of ingredients as in the previous recipe. The calculation is based on a 3 liter jar. Wash and sort the cherries. Pour water into a saucepan and boil. Now add sugar and boil again. Now add the cherries and cook after it boils for another 10 minutes. Next, pour the compote into a clean jar and roll it up. Now we put the jars on the lids and wrap them in a blanket. In this form, we wait for them to cool down.
Using these recipes you can make compote without sterilization.
How to cook fresh cherry compote
They make jam from cherries and make fruit drinks. In addition, you can cook aromatic compote and quench your thirst with it.
To prepare it you will need:
- cherry 500 g;
- sugar 200 g;
- water 3 l.
Wash the cherries thoroughly, or better yet, add water, add salt and leave for a while. If you come across wormy berries, the worms will leave them and float on the surface of the water. After this, the cherries are washed again, poured into a pan and filled with water. Place on fire and add sugar. We wait until it starts to boil, reduce the flame and let it simmer for about five minutes. After this, cool the compote and pour it from the pan into a bottle or decanter. It is better to drink this compote chilled.
How long to cook cherry compote
Cherry compote cooks quickly. After boiling, it only needs to cook for another 5 – 10 minutes. During this time, the fruits will release juice and taste. Vitamin C will of course be destroyed, but trace elements such as iron and magnesium will remain. B vitamins are also preserved. So, even after heat treatment, the drink retains many benefits.
Cherry compote video
For a complete understanding of the process of cooking compote and preparing it for the winter, we bring to your attention the following video.
Cherry compote without sugar
Cherry compote can be made without sugar, as a dietary option. 100 g of this drink contains only 26.9 kcal. To prepare it you will need:
- cherry 300 – 500 g;
- water 3 l;
- stevia (vegetable sugar substitute) – 1 tsp;
- erythritol (sweetener) – 2 tbsp.
Cherry fruits are poured with water and placed on the stove to cook. Add stevia and erythritol. After the water boils, leave for a few more minutes and turn off. Cover the pan with a lid. After cooling, the compote is ready for use. If it turns out concentrated, dilute it with water.
Apple cherry compote
For variety, you can make cherry and apple compote.
We will need the following ingredients:
- 2.5 kg apples;
- 1.3 kg cherries;
- 450 g sugar.
To do this, wash the cherries and select strong apples without damage. Cut the apples into slices and remove the core. Place cherries and chopped apples in clean jars.
Prepare the syrup. To do this, pour 800 ml of water into a saucepan and add 350 g of sugar. Bring to a boil, reduce the heat slightly and leave to simmer for another 15 minutes. Afterwards, the finished syrup is poured into jars.
Next, the jars of compote must be sterilized. To do this, take a wide container and place a cloth or towel on the bottom. pour water into it and place it on the stove. Jars for sterilization are placed in this container. Moreover, we must remember that half-liter jars are processed for 10 minutes, and liter jars for 15 minutes. Then we close the jars and set them to cool with the lids down.
Cherry apricot compote
Another delicious gastronomic combination is cherry and apricot. They complement each other perfectly, giving the drink a unique sweet and sour taste.
To cook 5 liters of this compote you need to take:
- 1.6 kg of cherries and apricots;
- 450 g sugar.
Wash the fruits well. Cook the syrup in advance. Place apricots and cherries in jars and then fill with syrup. Cover the jars with sterilized lids.
At this time, a pan of water should be heated on the stove. We immerse the jars with the future compote in a container of water, and the temperature of the liquid should be 60 - 65 degrees. The water will gradually warm up. In this way, the banks will spend 15 – 20 minutes. After this, roll up the lids with a machine and place the jars upside down until they cool. This way you will get ten half-liter jars of delicious compote.
Cherry compote with mint
For lovers of culinary experiments, you can offer cherry compote with mint. It can be boiled and drunk chilled or prepared for the winter. Now we will tell you both methods.
Compote with mint option one. For it you will need:
- 200 g cherries;
- 100 g sugar;
- a couple of mint sprigs;
- a quarter teaspoon of nutmeg;
- cherry pits.
We wrap the cherry pits in gauze, place them in a saucepan and pour boiling water over them. Let it sit for 30 minutes. Remove the seeds and heat the resulting infusion. Then put all the remaining ingredients into it. Bring to a boil, turn off the stove and leave to steep under the lid for an hour. Then cool and drink. You can add a little honey to taste.
Compote with mint for the winter. The ingredients are as follows (per 1 liter jar):
- cherry 250 g;
- mint 4 leaves;
- cane sugar 250 g;
- lemon peel.
The cherries are washed, sorted and distributed into jars. Wash the mint well, shake off the water and add it to the cherry. Pour boiling water into the jars, close the neck with scalded lids and leave for 15 minutes.
Drain the water from the jars into a saucepan and boil it. While the water is boiling, put the sugar in the jars. Pour the boiled liquid into jars. Screw the lids on tightly. After this, we turn the jars up and down several times. This is necessary to dissolve the sugar.
Now we put them on the lids and wait for the drink to cool down. After this, you can transfer the jars to a storage location.
This publication tells you how to cook cherry compote and stock it up for the winter. Recipes with the necessary products and their quantities are provided. Using the information provided, you can prepare compote now and stock up on it for future use. Good luck.
