A compote from a sweet cherry can be preserved for the winter both with bones, and without them, but to preserve the best taste qualities, it is desirable to use whole berries.
Sweet cherry is a sweet berry, so when preparing a compote, it is necessary to correctly calculate the amount of sugar added to it, so that it does not turn out to be too cloying.
During canning, you can add other varieties of berries, for example, strawberries , which is very harmoniously combined with berries of sweet cherry and gives the drink an even more aromatic and rich taste.
On how to prepare a compote of cherry with pits for the winter, we'll talk below, revealing our recipes.
A simple recipe for sweet cherry compote with bones for the winter
Ingredients:
- fresh cherries with bones - 1.5 kg;
- granulated sugar - 600 g;
- 3-liter cans - 3 pieces;
- water.
Preparation
Three-liter cans are thoroughly washed with baking soda and sterilized for a couple of fifteen minutes each. Then we impose on the floor a kilogram of thoroughly washed cherries, peeled from the peduncles, and we pour over two hundred grams of sugar. Pour alternately boiling water to the very rim of the can and roll, pre-sterilized in boiling water for five minutes, lids. We unfold the jars upside down and immediately cover and carefully wrap it with a warm rug until it cools down completely.
Compote for the winter from cherry and strawberry
Ingredients:
- fresh cherries with bones - 3 kg;
- Strawberries are fresh - 600 g;
- leaves of mint - 12-14 pcs .;
- citric acid - 2-3 tsp.
- granulated sugar - 4 cups;
- water.
Preparation
Thoroughly rinse mint, berries cherries and strawberries, remove the stems and, if desired, sepals and stack in pre-sterilized jars. With this number of berries should be six liters or two three-liter cans, which should be filled slightly more than half. In each liter jar we put two leaves of mint. Fill the contents with boiling water and let stand for fifteen minutes. Then we pour the water into the dishes, add the sugar at the rate of 180 grams (1 glass) per liter of water, citric acid, about three teaspoons without a slide, and let the syrup boil well. Now fill the contents of cans, roll them with sterilized lids, unfold them upside down, wrap them in a warm blanket and leave them to cool. We store the finished compote in a dark and preferably cool place.
Compote for the winter from a white cherry with bones
Ingredients:
- white cherry with bones;
- granulated sugar;
- water.
Preparation
Washed and sterilized jars are filled half-cleaned from the pedicels and washed cherries. Then we fill the berries in the jars with boiling water under the very neck, let it stand for five minutes and drain. We bring the water to a boil, we carry out the same procedure of pouring and draining, again we put the dishes on fire and add sugar at the rate of one full glass (250 grams) per one three-liter jar. Boil the syrup for five minutes, pour into the jars and immediately roll up the sterilized lids. We put each jar with lids down and wrap the blanket until it cools down completely.
Compote of red cherry and apples for the winter
Ingredients:
- red cherry with bones - 3 kg;
- apples - 1 kg;
- granulated sugar - 400 g;
- citric acid - 3 g;
- water - 1.5 liters.
Preparation
With a mixture of washed cherries and apples, fill the jars with one third and fill them with boiling syrup, made from water, sugar and citric acid. Sterilize three-liter cans thirty minutes, liter - ten. Then roll up the boiled lids, turn it upside down and let it cool down.