Summer is the time to start harvesting and harvesting for the winter. In order to enjoy the aroma of berries and fruits in cold weather, you need to take care of this in advance. Cherry, a favorite berry of all, is used in conservation very often. Compotes, jams, preserves and other goodies are made of it. It is also frozen to enjoy aromatic, almost fresh berries in winter and use them for desserts. Cherry blanks are not only tasty, but also healthy. That is why this article is dedicated to this beautiful fruit.
What is useful cherry
What is this berry useful for? In the composition of cherries, 10 percent are glucose and fructose. In addition, it contains malic and citric acid, many vitamins and tannins. Well, and most importantly, it is the aroma and taste of the berry, which is ideal for processing. The cherry color is very saturated, and therefore all the blanks from it have a very attractive appearance. And what a delicious wine is obtained from this berry! All recipes are worth a try.
For cooking, use ripe, unripe berries that are removed from the tree with the stem. They are cut off only before cooking. If you have harvested a rich crop, then use the different options for harvesting cherries for the winter. It is impossible to list all the recipes, and therefore the most popular and best are presented here.
Pickled cherries
This preparation can be used as an appetizer, a base for sauces and a layer for cakes. For cooking, take 8 kilograms of ripe cherries, rinse, dry and remove the seeds from it. This painstaking work will extend the shelf life of the cherry and make it more convenient to use. We prepare cans of no more than one liter in advance. They must be washed and sterilized.
Then at the bottom of each of them we put 1-2 cloves, cinnamon and 1-2 peas of allspice. The number of spices depends on the volume of the dishes. Now fill the jars with cherries. Separately, we prepare the fill. Pour a liter of water into the pan and pour 750 grams of sugar. Mix well and bring to a boil. Then pour 80 milliliters of vinegar (9%). With this marinade, fill the jars with cherries. Cherry blanks must be sterilized for 3-5 minutes and rolled up with lids. We cool the jars and send them to a cooler place for storage.
Frozen Cherry
There are different ways of freezing, but all have one goal - to preserve as many nutrients as possible, the taste and aroma of the berry. Cherry frozen in syrup is not only healthy, but insanely delicious. It will take 3.5 kilograms of sugar, 500 milliliters of water and a kilogram of berries. Pour sugar in a pan and pour water. Cook the syrup until sugar is completely dissolved.
For freezing, you need molds of a suitable size. We lay out prepared seedless cherries in them and pour in the cooled syrup. We close the molds with lids and put them in the freezer. Such cherries can maximize their fresh taste and aroma.
Sugar Cherry
This dessert will appeal to both children and adults. You are sure to enter it in your cookbook in the column "Cherry for winter harvesting." The recipes, the best of which are presented in this article, are passed down from generation to generation and become traditional. For cooking, you need one kilogram of cherry, half a glass of vodka, the juice of two lemons and a glass of powdered sugar.
We wash the cherry and remove the seeds. Then the berries must be laid out on a clean cloth and covered with gauze. After a day, when the cherry dries out a little, transfer it to a suitable dish and pour vodka. After 24 hours, drain the liquid, dip the cherries in lemon juice and roll in the icing sugar. Now it remains to dry the dessert and put it in a storage box. Such cherries should be eaten during the winter.
Compote
What just do not cook from this fragrant berry. There are also traditional preparations for the winter. Compote made from cherries is prepared in every family. This process begins with the selection of berries. They should be ripe, without rot and preferably the same size and color. You also need to prepare the banks in advance. Pour water into a pot and set on fire. We fill the cherries in each jar, filling it by a third. The rest of the space is filled with boiling water. We do this carefully so that the glassware does not burst. Leave the cherry blanks with pits for 20 minutes.
Then the liquid from the cans should be poured back into the pan. We put it on fire and add 300 grams of sugar for every 500 grams of water. When the syrup boils, fill them with cans of cherries and roll up the lids. We cover the workpiece and leave it to cool completely. In the future, store it in a cool place. Preparations
for the winter (stewed cherries, jam and others) have a very pleasant aroma and taste.
Pitted jam
If you want to simplify the cooking process, then use the following recipe. Removing seeds from cherries takes a very long time, so we will skip this point. This jam can not be stored for more than a year. First, prepare the berries, rinse and sort out. Then fill them with clean water for 5-7 minutes. Separately, you need to prepare the syrup. For every kilogram of cherry, take a kilogram of sugar and 200 grams of water. Cook the syrup until sugar is completely dissolved. Then we cool it and fill it with washed berries. Leave the blank for 10-12 hours. Then put the jam on the fire and bring it to a boil, stirring constantly, so as not to burn. Cook for 3-4 minutes, remove the foam and turn off the heat. Set the jam aside for another 10 hours. This process must be repeated 3-4 times. The last time we boil the jam for about 10 minutes, and pour into prepared jars. Roll up cherries with pits and wait until they cool. Keep the jam in a cool place.
Cherry Juice
Juice made from this berry is just a storehouse of nutrients. It is very simple to prepare it, but this drink will bring a lot of pleasure in cold weather. For one kilogram of cherry, you need to take 200 grams of sugar. Berries must be very ripe. Cherry blanks for the winter, the recipes of which we offer, require a different degree of maturity of the main product. But it is for this recipe that you can even take ripe berries. Now you need to squeeze the juice from the cherry in any way. This can be done manually or with a juicer. If you want to get a product with pulp, then leave a little spin, without a peel. Pour juice into a saucepan and add sugar. Bring it to a boil, but do not boil to maintain a maximum of vitamins. Pour the juice into prepared jars and close the lids.
Cherry in own juice
Cherry prepared in its own juice for the winter will be a very good help. Preparations (the best recipes are collected in this article) can be used in other dishes. This recipe can be called original. First, divide the whole cherry into two parts. From one third, remove the seeds and squeeze the juice. Then add sugar (100 grams per liter) to it and bring to a boil. The second, most of the cherries are laid out in prepared jars and pour hot juice. We sterilize the workpiece for 20 minutes and close the lids. Cherry blanks, the recipes of which will become your favorite, are stored in a cool place.
Spiced Cherry Compote
For cooking we take whole berries or pitted at your discretion. We wash the cherries and put them in jars. Separately, prepare the syrup. For one liter of water we put 800 grams of sugar, three cloves, vanilla and three peas of allspice. Boil the syrup and fill them with jars of berries. Then the workpiece must be sterilized for 20 minutes. After that, roll up the cans with lids and wrap the blanket until it cools completely. We store cherry blanks for the winter, the recipes of which are simple and affordable, only in a cool place. If you use seedless berries, then the shelf life can reach several years. However, these preparations will not stand for so long. Stewed cherries will disperse instantly, and next year you will make it again.
Cherry jelly
To make cherry jelly, you will need a kilogram of seedless berries, 250 milliliters of apple juice and half a kilogram of sugar. We take the pan, put the berries in it and pour half a glass of water. Cook the cherry until it is soft. Then we turn the mass into mashed potatoes using a blender. Add apple juice and sugar to it. Cook jelly until thickened. Then we lay it out in clean, sterilized jars and close them with lids. After the jelly has cooled, it will become even thicker. It is good to serve for breakfast, use for a layer of cake and as an additional ingredient to other desserts.