Cherry compote: recipes for the winter in jars

It's time to cook cherry compote for the winter: the middle of summer is the ripening time for this unusually tasty berry. Ripe cherries just ask for a mouthful. But you can't eat the whole crop fresh. So the housewives are trying to keep a piece of summer in a jar: they make jam or a delicious cherry compote.

Secrets of making cherry compote for the winter

Whichever recipe is chosen, there are several patterns: they must be observed so that the workpiece is stored for a long time and tastes good.

• For cooking without sterilization, you can take 2- and 3-liter jars, it is easier to cook a sterilized or pasteurized product in small-volume jars - half-liter or liter.
• All dishes, including lids, are well washed with soda, rinsed with clean water and sterilized. The lids are boiled for 7-10 minutes. It is convenient to sterilize cans over steam. If there are many of them, it is easier to do this in the oven.
• Berries are chosen completely ripe, not overripe, not fermented. You cannot store them for a long time before cooking.
• The stalks are torn off from them, washed well using running water.

Simple calculation, or how many cherries and sugar you need per liter, 2-liter and 3-liter can of compote

The proportions of the products depend on what you want to get in the end: a drink that you can drink without diluting, or more concentrated. More servings can be prepared from the latter by dilution. For convenience, the number of products can be presented in the table.

How to properly sterilize cherry compote

Cherry compote can be prepared with or without sterilization. If the first method is selected, the sterilization times for different cans will be as follows:

• for half-liter - 12 min;
• liter - 15 minutes;
• three-liter - 0.5 hours.

A water bath is used, the countdown starts from the moment when the violent boiling of water begins.

A simple recipe for cherry compote without sterilization

This method is the simplest: sugar is poured directly into the jar.

For a three-liter cylinder you need:

• 700 g cherries;
• a glass of sugar with a capacity of 200 g;
• 2.2 liters of water.

Cooking process:

1. Dishes and lids are sterilized in advance.
2. The stalks are removed from the berries and washed using running water.
3. Berries and 200 g of sugar are poured into a balloon.
4. After boiling water, pour the contents of the jar with it.
   Advice! This must be done carefully, directing the boiling water to the center, otherwise the dishes will crack.
5. Shake it, since the sugar should completely dissolve, and immediately roll it up, turn it over, wrap it up.
6. For storage, the workpiece is placed only when it has completely cooled down. This usually happens in about a day, and sometimes a little longer.

Cherry compote with seeds

Most often, when preparing it, the seeds are not removed from the cherries. This simplifies the process, but such a blank must be used in the very first winter. The previous recipe will work: you can pour boiling syrup over the cherries.

A three-liter cylinder will require:

• 400 g cherries;
• 200 g sugar;
• water - as needed.

How to cook:

1. Dishes and lids are sterilized.
2. The berries are prepared by washing them, and the water must be running.
3. They are laid out in jars, placing about 400 g of cherries in each.
4. Pour boiling water over, let stand, covered with a lid.
5. After 7 minutes, pour the water into a saucepan of a suitable size.
6. Sugar is poured into it, boiled until it boils, be sure to interfere.
7. Syrup is poured into jars, sealed, turned over, insulated.

The cooled cans are taken out for storage.

Pitted cherry compote

If you are preparing cherry compote for children, it is better to remove the cherry seeds. They contain amygdalin, with long-term storage of the workpiece, it turns into a liquid and can harm the child's body. In addition, small children can easily swallow the bone and choke on it.

The workpiece turns out to be rich: it contains a lot of both berries and sugar. The easiest way to cook is in 3 liter cans. Each will require:

• about 1 kg of cherries;
• double sugar rate - 400 g;
• water to taste.

How to cook:

1. Prepare dishes, berries.
2. Pits are removed from cherries. If there is no special machine, you can do it with a teaspoon handle or a hairpin.
3. Pour cherries into a jar to half the volume.
4. Pour boiling water over, cover with lids.
5. After 10 minutes, the liquid is poured into a saucepan, sugar is poured, the syrup is allowed to boil.
6. Refill is carried out, but with boiling syrup.
7. Instantly roll up and turn the cans so that the lid is at the bottom. For good warming up and long-term cooling, canned food should be wrapped for at least a day.

Store in the cold.

More details on how to cook cherry compote will be shown in the video:

Cherry compote for the winter with sterilization

If there is no cool room for storing canned food at home, it is better to prepare a sterilized cherry compote. Small cans are suitable for this. But if you have a bucket or a tall saucepan, you can prepare cherries in 3-liter containers. The sterilized cherry drink is prepared with or without seeds.

With bones

For each three-liter jar you will need:

• 1.5 kg cherries;
• 375 g sugar;
• 1.25 liters of water.

How to cook:

1. They sort out and wash the berries.
2. Sterilize dishes and lids.
3. Jars are filled with berries, filled with syrup made from sugar and water. It should boil for 2-3 minutes.
4. Cover the jars with lids and place them in a water bath so that the water reaches the shoulders.
5. Sterilized, counting from the moment the water boils, half an hour.
6. The cans are carefully taken out and rolled up. They do not need to be turned over after sterilization.

Seedless

Pitted compote is best harvested in a small bowl, since with prolonged sterilization, the berries can lose their shape and creep. If this circumstance is not important, feel free to cook in a three-liter container. For 6 liters of product (6 liter or 2 three liter jars) you will need:

• 1.5 kg cherries with dense pulp;
• 0.75 kg of sugar;
• 3.8 liters of water.

How to cook:

1. They sort out, wash the berries, remove the seeds from them.
2. Sterilize clean jars and lids.
3. Syrup is made from water and sugar.
4. As soon as it boils, the berries laid in jars are poured into it.
5. Cover with lids, place in a water bath. The sterilization time for 3 three-liter cans is half an hour, and for liter cans - 20 minutes.
6. The cans are rolled up with lids and cooled under a blanket, turning upside down.

The rich taste of cherry compote is perfectly complemented by spices. They can be added in accordance with your own preferences, but there are recipes that have long been proven by time and consumers.

How to close the cherry compote with spices for the winter

A three-liter jar will require:

• 0.5 kg cherries;
• a small piece of ginger root - no more than 7 g;
• 2 pcs. carnations;
• cinnamon stick 5 cm long;
• 400 g sugar;
• water - as required.

How to cook:

1. Jars, lids are sterilized, berries are prepared.
2. Put them in a sterile jar and pour boiling water over them.
3. Leave under the lid for about 7 minutes.
4. Pour the liquid into a saucepan and bring to a boil, adding sugar. The syrup should boil for 5 minutes.
5. Put spices in jars and pour boiling syrup.
6. Cork, turn over, insulate.

For those who don't like ginger, there is another recipe. One can of 3 liters will require:

• 700 g cherries;
• 300 g sugar;
• a small stick of cinnamon;
• 1 PC. carnations;
• star anise asterisk.

How to cook:

1. Sterile jars are filled with prepared berries by about a third.
2. Pour boiling water over, let stand under the lid for about 10 minutes.
3. Drain the liquid and mix it with sugar, add spices there.
4. The syrup is kept on fire after boiling for 6 minutes and poured into a jar.
5. They are rolled up, the cans are turned over to warm the lids, and in order to additionally warm the contents, they are wrapped.

Frozen cherry compote recipe

Even if you did not have time to cook cherry compote in jars in summer, you can cook frozen cherry compote in winter. All supermarkets sell frozen berries, including pitted cherries. Compote from it turns out no worse than from fresh, but only for immediate consumption.

Frozen cherry compote with pits can also be prepared if you freeze yourself in the summer without removing the pits.

Ingredients for cooking:

• 250 g frozen cherries;
• 1.5 liters of water;
• 3 tbsp. tablespoons of sugar, you can put more for those with a sweet tooth.

If desired, juice from a quarter of lemon can be poured into the compote. And if you add spices and drink hot compote, it will warm you on any frosty day.

How to cook:

1. Boil water and pour lemon juice from a quarter of a lemon into it.
2. After 5 minutes, add sugar and wait until it boils again.
3. Place frozen cherries.
4. Boil after boiling for another 5 minutes, cover with a lid. Leave for half an hour to saturate with aroma and taste.

Cherry compote with mint

Mint gives the drink a distinctive fresh flavor. If you like its taste and smell, try adding herb to cherry compote, the result will pleasantly surprise.

Ingredients for a 3L can:

• 700 g cherries;
• 300 g sugar;
• a sprig of mint;
• water - how much will go in.

How to cook:

1. The prepared berries are laid out in sterile jars, mint is added and poured with boiling water.
2. Withstand, covered with a lid, for about half an hour.
3. Syrup is made from the drained liquid by boiling it with sugar for 7 minutes.
4. Take out the mint and pour the syrup over the berries.
5. They are hermetically sealed, insulated, turned upside down.

There are people for whom sugar is contraindicated.For them, you can make a blank without adding this ingredient.

How to roll up sugar-free cherry compote

There are two ways to cook it.

Method 1

It will require a lot of cherries and very little water.

How to cook:

• The washed cherries are poured into a large basin and water is added - just a little, just so that it does not burn.
  
• Heat slowly until the cherry begins to squeeze the juice. From this point on, heating can be increased.
• The contents of the pelvis should boil violently for 2-3 minutes.
• Now you can pack cherries and juice in sterilized jars.
• In order for the workpiece to be preserved, additional sterilization in a water bath will be required. For a three-liter can, the holding time is half an hour.
• Now the sugar-free cherry compote can be sealed and covered with a warm blanket over the inverted jars.

Method 2

In this case, the triple fill method is used.

Better to cook it in liter jars. Cherries are poured into each of them to the brim and poured with boiling water three times, keeping for 10 minutes. The second and third times are poured with boiled drained liquid.

The cans will have to be additionally sterilized in a water bath for 20 minutes, rolled up hermetically and additionally warmed up, covered with a blanket after turning over.

How to cook cherry and cinnamon compote

For him, you can use cinnamon in sticks or ground, as long as it is natural.

Ingredients per 3L can:

• cherries - 350 g;
• sugar - 200 g;
• water - 3 l;
• cinnamon - 1/2 stick or 1 teaspoon ground.

How to cook:

1. Dishes and lids are sterilized, berries are sorted out.
2. Put them in a jar, pour cinnamon on top.
3. The first time it is poured with simple boiling water and kept for about 10 minutes.
4. The second time is poured with drained liquid, which is brought to a boil, adding sugar.
5. Roll up the lids and let stand warm for two days. For this, the cans are turned over and wrapped.

Recipes for cherry compotes with other berries and fruits

Assorted compotes are richer in composition than drinks made from one fruit or berry. With the correct selection of components, they enhance the taste and aroma of each other, make it brighter.

The amount of sugar depends not only on taste preferences, but also on the sweetness of the fruit. Sometimes, for preservation, you have to add citric acid to the drink, if the fruit is not sour. Their volume in an ordinary compote is a third of a jar, and in a concentrated one, it can be filled with them by half or even more.

It is better not to peel apples for harvesting, otherwise they may turn into porridge. But if there is no confidence in the chemical purity of the product, it is better to remove the skin: it is in it that harmful substances accumulate, with which fruits are treated against diseases and pests.

The calculation of components for cooking assorted compotes with cherries in 3-liter cans is shown in the table.

Most of the assorted compotes are prepared using the double pouring method.

• Pour the berries and fruits placed in a jar with boiling water.
• Stand under the lid for 5-10 minutes.
• Sugar is diluted in the drained liquid at the rate, the syrup is boiled and the contents of the jar are poured for the last time.
• Roll up, turn over, wrap up.

Such a workpiece does not need additional sterilization.

Consider the features of making an assorted compote in each case.

Apple and cherry compote

It is better to take apples for compote of sweet varieties. They are not cleaned, but cut into 6 pieces, removing the middle.

This compote can be stored well even when filled twice.

A simple recipe for cherry and apricot compote

You will need to remove the seeds from the apricots and divide them into halves, the cherries can be left intact. It is preferable to make this compote with subsequent sterilization.

Cherries and apricots are stacked in layers, poured with boiling syrup from water and sugar and sterilized for half an hour. You need to roll up the cherry compote hermetically, put it in storage when it cools down.

Cherry and strawberry compote

Each of these berries is delicious on its own. And the combination of them in the drink makes it unique. It is better to choose small strawberries for compote. It is not worth keeping the jars after pouring for more than 5 minutes, otherwise the strawberries may lose their shape. For such a combination of berries, three times pouring is not required, you can close the cherry compote with strawberries after the second pouring with syrup.

Blackberry cherry compote recipe

One blackberry does not have a very pronounced taste, but in combination with a cherry, a wonderful assorted compote is obtained. Delicate berries may not withstand pouring three times, therefore, the cherry compote with blackberries is rolled up after the second pouring with syrup.

How to cook cherry and sweet cherry compote

Sweet cherries contain much less natural acids than cherries. Compote is prepared by double pouring. 1/2 teaspoon of citric acid is added to the sugar syrup.

Recipe for a healthy cherry compote with currants

Currants will enrich the drink with vitamin C. Any berry is suitable for its preparation: red or black. It needs to be freed from twigs. Pour boiling water over the berries, stand for 5 minutes, cook the syrup in the drained water and finally pour the berries.

Vitamin trio, or blackberry, strawberry and red currant compote

You can combine these delicious berries in any proportion. Their total amount for compote for a can of 3 liters is 500 g. Additionally, you will need:

• a glass of sugar;
• 2.5 liters of water.

The drink is prepared by the double pouring method.

Sweet couple, or cherry and cranberry compote

This unusual combination gives the drink an amazing and unique taste. Cranberries are considered a medicinal berry, such a compote will be useful for colds and kidney diseases. So that it does not turn out to be sour, they put more sugar. Pour berries twice.

A simple recipe for cherry compote with plums and cranberries

If you add 300 g of pitted and halved plums to the ingredients of the previous recipe, the taste of the drink will be completely different, while the benefits will remain. The compote is prepared by the double pouring method.

Cherry cherry compote with liqueur

This is not a preparation for the winter, but such a drink can become the highlight of any festive table. In summer it is cooked from fresh cherries, in winter from frozen berries. The result does not get worse. The dish came to us from Italian cuisine. There they also add cinnamon to it.

Ingredients:

• cherries - 700 g;
• sugar - a glass;
• water - 0.5 cups;
• the same amount of cherry liqueur;
• cinnamon stick.

How to cook:

1. Remove seeds from cherries, sprinkle with sugar, let stand for 2 hours.
2. Stew in a saucepan with the addition of water over low heat, simmering time - 10 minutes.
3. Place a cinnamon stick in the center of the dish and continue to cook the drink for 10 minutes, adding a little fire.
4. Put the berries in transparent cups or glasses using a slotted spoon.
5. Take out the cinnamon, mix the liquid with the cherry liqueur and pour in the berries.
6. Store in the refrigerator before serving.
7. Top with whipped cream to make this dish even more delicious.

Simple cherry and gooseberry compote

The berries are washed. If you wish, you can free the gooseberries from the tails, and the cherries from the seeds, but even without this, the compote will be delicious. The berries, along with sugar, are placed in a jar. Pour boiling water, and then boiled drained liquid. Seal tightly.

Recipe for cherry compote with lemon for the winter with a photo

A light hint of citrus will give the drink an unforgettable aroma.You will need very little lemon, but the taste of the cherry compote will change dramatically.

To prepare in a 3 liter jar you will need:

• 450 g cherries;
• 6 slices of lemon;
• 600 g sugar;
• water - as required.

How to cook:

1. The washed cherries are placed in a jar that has already been sterilized.
2. The lemon is cut into rings - 3 pieces, then in half and spread on the berries.
3. Boiled water is poured into the jar, a little short of the edges, in order to find out the required amount.
4. Drain the water, mix with sugar and let it boil.
5. The contents of the jar are immediately poured and hermetically sealed with a boiled lid.
6. Turn over, wrap up.

Cherry compote with orange peel

The technology for preparing this drink does not differ from the previous recipe, only instead of lemon slices, they put the zest grated from one orange.

How to roll cherry and lingonberry compote

Lingonberry has anti-inflammatory effects and is very good for kidney disease. It has a specific taste that may not be to everyone's liking, but the combination with cherries will be very successful.

Forest berries need to be sorted out very well and rinsed thoroughly. Then they act according to the standard scheme.

Cherry compote in a slow cooker for the winter

Modern technology makes life easier for the hostess. Cooking compote in a multicooker is much easier than in the usual way. For a three-liter jar you will need:

• 1.5 kg cherries;
• 200 g sugar;
• 2.5 liters of water.

The washed jars are sterilized using a multicooker, placing them upside down on a steaming bowl and choosing the same mode, the sterilization time is 20 minutes.

While the berry is being washed, water is boiled in the multicooker bowl in the "steaming" mode. For this, 10 minutes is enough. Fill the jars with cherries and pour boiling water. After a 10-minute exposure under sterile lids, it is poured off, mixed with sugar, and the "steaming" mode is set again for 10 minutes. Remember to get in the way. The boiling syrup is poured into jars and sealed.

Why is cherry compote useful?

The benefits of cherry compote are undeniable. With the method of double filling, vitamins in the workpiece are preserved much better than with sterilization. And cherries have a lot of them: PP, B, E, A, C. It also contains minerals, especially a lot of iron and magnesium. With an average amount of sugar in the drink, the calorie content of 100 g of the product is 99 kcal.

Compote helps to cope with anemia, improves the functioning of the cardiovascular system, relieves swelling. But there are restrictions for taking this delicious drink:

• gastrointestinal diseases;
• increased acidity of gastric juice;
• pathology of the pancreas.

You should not get carried away with it by a patient with diabetes, since the product contains a lot of sugar.

Rules and shelf life for cherry compotes

The workpieces prepared with sterilization are well preserved in the conditions of an ordinary city apartment. For seams made without it, it is desirable to have a dark, cool room. The shelf life depends on whether the pits are removed from the cherries. Amygdalin, which they contain, over time can turn into hydrocyanic acid - the strongest poison for humans. With an increase in the shelf life, its concentration increases. Therefore, such a product is eaten in the first season.

A pitted dish has a longer shelf life and is completely safe even for the second or third year after production.

Conclusion

Cherry compote is a wonderful and healthy drink. It is not so difficult to prepare it, the above recipes will help with this.

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