Do you want to make delicious preparations for the winter? Don’t forget the cherries in their own juice! Fragrant berry can be used to make compotes, pastries, dumplings or pancakes. Here are 20 of the best recipes!
1. Pitted cherries in their own juice
Handle cherries with gloves, because the juice strongly stains your hands.
You will need: 1 kg cherries, 1 glass of sugar.
Cooking: Rinse the cherries, pat dry and remove the pits. Mix the berries with sugar, put in clean jars and leave warm for an hour. Sterilize for 15 minutes and roll up.
2. Pitted cherries in their own juice
It is not recommended to store blanks with bones for more than six months.
You will need: 1 kg cherries, 250 g sugar.
Cooking: Sort the cherries, rinse and dry. Put the berries in jars along with sugar and put aside for an hour. Sterilize cherries for 20 minutes, roll up and turn upside down.
3. Cherry with citric acid
You can replace citric acid with 2 tbsp. lemon juice.
You will need: 1 kg of cherries, 250 g of granulated sugar, 0.5 tsp. citric acid.
Cooking: Sprinkle prepared cherries with sugar and leave warm for an hour. Bring to a boil over low heat, boil for 15 minutes, add citric acid and cook for another 5 minutes. Arrange in clean jars, roll up and wrap with a warm towel.
4. Cherries in their own juice without sugar
A great jam recipe, even if you run out of sugar at home!
You will need: 1 kg of cherries.
Cooking: Rinse the cherries, dry them, put them in clean jars and leave for 1.5-2 hours so that the juice appears. Sterilize jars of berries for 15 minutes and roll up.
5. Cherries with lemon juice for the winter
Don’t overcook the cherry or it will shrink and shrivel.
You will need: 2 kg cherries, 500 g sugar, 50 ml lemon juice.
Cooking: Sort the cherries, rinse and dry. Put the berries in a deep bowl, cover with sugar, cover and put aside for an hour. Boil for 15 minutes on low heat, pour in lemon juice and after 10 minutes put it in jars. Roll it up, turn it upside down and wrap it in a warm blanket.
6. Cherry in own juice in the oven
Put the jars in a warm oven and gradually increase the temperature.
You will need: 1 kg cherries, 300 g sugar.
Cooking: Mix prepared cherries with sugar, arrange in jars and put aside for half an hour. Put the jars of berries in the oven and heat at a temperature of 120 degrees until the juice fills them to the top. Roll up and wrap with a warm towel for a day.
7. Cherry with cinnamon in own juice
When filling jars with berries, shake them periodically to make the cherries fit more tightly.
You will need: 1 kg cherries, 1 tsp. ground cinnamon, 1 cup sugar.
Cooking: Rinse the cherries, dry them, mix with sugar, cinnamon and arrange in jars. Cover with lids and leave warm for an hour to release the juice. Sterilize for 20 minutes and roll up.
8. Cherry preserved with cognac
In the absence of cognac, you can use vodka.
You will need: 1 kg of cherries, 200 ml of cognac, 300 ml of water, 4 cups of sugar.
Cooking: Boil water with sugar, add prepared cherries and boil for 10 minutes. Put the cherries in sterilized jars, mix the syrup with cognac and pour into the berries. Roll up, turn upside down and leave warm for a day.
9. Cherry jam with gelatin
Prepare jam in a heavy-bottomed pot.
You will need: 1 kg pitted cherries, 400 g sugar, 2 tbsp. gelatin.
Cooking: Mix gelatin with sugar. Pour the cherries with the resulting mixture, cover and leave for 2 hours. On low heat, boil the mass for 3 minutes after boiling, put it in jars and roll it up.
10. Grated cherries with sugar
You can adjust the amount of sugar to your taste.
You will need: 1 kg cherries, 1 kg sugar, 0.5 tsp. citric acid.
Cooking: Rinse and dry the berries. Remove the pits and grind the cherries in a blender. Mix the mass with sugar, citric acid and boil for 10 minutes over low heat. Pour into sterilized jars and roll up.
11. Grated cherries with gelatin
If desired, do not chop the cherries until smooth, but leave pieces of berries.
You will need: 1 kg of cherries, 1 kg of sugar, 50 g of gelatin.
Cooking: Rinse the cherries, remove the pits and chop with an immersion blender. Boil the resulting mass for 10 minutes over low heat. Mix gelatin with sugar and pour into a saucepan. Warm everything together for 5 minutes, put it in banks and roll it up.
12. Cherry with agar-agar
Unlike gelatin, agar-agar is a plant-based thickener.
You will need: 2 kg cherries, 1.5 kg sugar, 15 g agar-agar, 100 ml water.
Cooking: Rinse the cherries, cover with sugar in a deep bowl and remove for 2 hours. Mix agar-agar with water and leave to swell for 10 minutes. Bring the cherries to a boil over low heat and simmer for 8 minutes. Pour water with agar-agar in a thin stream and cook for another 5 minutes. Pour into jars, roll up and turn upside down.
13. Fragrant cherry in own juice
Such canned cherries and syrup are widely used in cooking.
You will need: 2 kg of cherries, 1800 g of sugar, 3 peas of allspice, 3 cloves, 2 star anise, half a stick of cinnamon, vanillin on the tip of a knife, 5 g of citric acid.
Cooking: Mix the prepared cherries with sugar and leave for an hour so that the juice appears. Bring the mixture to a boil over low heat and simmer for 5 minutes. Pour in pepper, cloves, star anise, cinnamon, vanillin and cook for 7 minutes under the lid. Arrange in prepared container and roll up.
14. Cherry with orange peel in own juice
Sterilize the cherries in a wide saucepan, pouring water over the “shoulders” of the cans.
You will need: 1 kg cherries, 1 tbsp. orange peel, 400 g sugar.
Cooking: Rinse the berries, dry, mix with zest and sugar. Spread the mass into jars, sterilize for 15 minutes and roll up.
15. Cherry jam with pectin
With pectin, cherry jam is obtained with medium density.
You will need: 2 kg cherries, 12 g pectin, 1 kg sugar.
Cooking: Prepare the berries and sprinkle with sugar mixed with pectin. Cover and set aside for 3 hours. On low heat, boil the mass for 10 minutes, put it in jars and roll it up.
16. Cherry jam with chocolate
Not just jam, but a great dessert for tea!
You will need: 1 kg of pitted cherries, 100 g of dark chocolate, 4 cups of sugar.
Cooking: Rinse the cherries, sprinkle with sugar and refrigerate overnight. In the morning, boil over low heat for 10 minutes and cool. Repeat the procedure twice. For the third time, add the chocolate broken into small pieces, boil for 5 minutes and arrange in jars.
17. Cherry jam with soda
After the reaction with soda, the cherry will turn green, but after 5 minutes the color will return.
You will need: 1 kg of cherries, 2 g of soda, 1 glass of sugar.
Cooking: Rinse the cherries, remove the pits and pass through a meat grinder. Boil the mass over low heat for 40 minutes. Pour in soda, sugar and continue to boil the jam for another 40 minutes. Pour into clean jars and roll up.
18. Cherry with mint in own juice
Mint can be chopped in a blender or cut with a knife.
You will need: 2 kg of cherries, 3 sprigs of mint, 800 g of sugar, 5 g of citric acid.
Cooking: Sprinkle the prepared cherries with sugar and leave overnight for the juice to appear. Add sugar and boil for 10 minutes. Add finely chopped mint, citric acid and continue to cook for another 5 minutes. Pour hot jam into jars and roll up.
19. Cherry, canned in its own juice
Cherry jam according to this recipe is perfectly stored even at room temperature.
You will need: 2 kg cherries, 1200 g sugar, 3 tbsp. lemon juice.
Cooking: In a deep saucepan, cover the cherry with sugar and leave for 2-3 hours. Boil the berries on low heat for 5 minutes, turn off and cool. After an hour, repeat the steps, only cook for 7 minutes. For the third time, pour in lemon juice, boil for 10 minutes, arrange in jars and roll up.
20. Cherries in their own juice in a slow cooker
To remove worms, soak cherries for half an hour in salt water.
You will need: 1 kg of cherries, 1200 g of granulated sugar.
Cooking: Prepare the cherries and put them in the multicooker bowl along with sugar. Close the lid and cook on the “Extinguishing” program for 2 hours. After the beep, spread the jam in sterilized jars and roll up.