Billets from cherries for the winter

Summer is the time to start harvesting and harvesting for the winter. To enjoy the aroma of berries and fruits in the cold season, you must take care of this in advance. Cherry, a favorite berry, is used in conservation very often. From it make compotes, jams, jams and other goodies. Also it is frozen to enjoy aromatic, almost fresh berries in the winter and use them for making desserts. Billets from cherries are not only delicious, but also useful. That's why this article is about this beautiful fruit.

Why is cherry useful?

What is useful for this berry? In the composition of cherries, 10 percent is occupied by glucose and fructose. In addition, it contains malic and citric acid, a lot of vitamins and tannins. Well, most importantly, it is the aroma and taste of the berry, which is ideal for processing. The color of the cherry is very rich, and therefore all the blanks from it have a very attractive appearance. And what a delicious wine you get from this berry! All recipes should definitely try. For preparation use mature, not ripe berries which remove from a tree with a peduncle. They are cut off only before cooking. If you have harvested a rich harvest, then use different options for harvesting cherries for the winter. Recipes all can not be listed, and therefore here are the most popular and the best.

Pickled cherries

This workpiece can be used as a snack, the basis for sauces and a layer for cakes. For cooking, take 8 kilograms of ripe cherries, rinse, dry and remove from it bones. This painstaking work will prolong the shelf life of the cherry and make it more convenient to use. In advance we prepare banks in volume no more than one liter. 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 sweet pepper. The amount of spices depends on the volume of dishes. Now fill the cans with cherries. We prepare the fill separately. Pour a liter of water into a saucepan and pour 750 grams of sugar. All well mixed and brought to a boil. Then pour in 80 ml of vinegar (9%). With this marinade we fill the jars with cherries. Blanks of cherries should be sterilized for 3-5 minutes and rolled up with covers. We cool the jars and send them to a cooler place for storage.

Cherry frozen

There are different ways of frost, but all have one goal - to preserve as many useful substances as possible, the taste and aroma of the berry. Cherry, frozen in syrup, is not only useful, but terribly tasty. It will take 3.5 kilograms of sugar, 500 milliliters of water and a kilo of berries. Sugar is poured into a saucepan and filled with water. Cook the syrup until the sugar is completely dissolved.

For freezing, molds of suitable size will be needed. We arrange in them prepared cherries without pits and fill them with cooled syrup. Close the molds with lids and put them into the freezer. Such billets from cherries allow maximum preservation of their fresh taste and aroma.

Cherry in sugar

This dessert will appeal to both children and adults. You will surely put it in your cookbook in the column "Cherry for winter-billet". Recipes, the best of which are presented in this article, are passed on from generation to generation and become traditional. For cooking you need one kilogram of cherries, half a glass of vodka, two lemons juice and a glass of powdered sugar. Cherries wash and remove pits. Then the berries should be laid out on a clean cloth and covered with gauze. In a day, when the cherry is a little dry, put it in a suitable dish and pour it with vodka. After 24 hours drain the liquid, dip the cherry into the juice of lemon and crumble in powdered sugar. Now it's time to dry the dessert and put it in a storage box. Such preforms from cherries should be eaten during the winter.

Compote

What is not prepared from this fragrant berry. There are also traditional blanks for the winter. A compote of cherries is prepared in every family. Begin this process with the selection of berries. They should be ripe, without rot and preferably of the same size and color. Also, banks should be prepared in advance. In the pot, pour the water and put it on the fire. Cherries fall asleep in each jar, filling it in third. Pour the remaining space with boiling water. We do it carefully so that the glassware does not burst. We leave the workpieces of cherries with bones for 20 minutes. Then the liquid from the cans should be poured back into the pan. We put it on the fire and add 300 grams of sugar for every 500 grams of water. When the syrup begins to boil, fill them with jars of cherries and roll them up. We cover the workpiece and leave it to cool completely. In the future we store it in a cool place. Billets for the winter (compote of cherries, jam and others) have a very pleasant aroma and taste.

Jam with seeds

If you want to simplify the cooking process, then use the following recipe. Removing bones from cherries takes a very long time, so we will skip this moment. This jam can not be stored for more than a year. For the beginning we prepare berries, we wash and we sort. Then fill them with clean water for 5-7 minutes. Separately, we need to make a syrup. For each kilogram of cherries, we take a kilogram of sugar and 200 grams of water. Cook the syrup until the sugar is completely dissolved. Then cool it and fill it with washed berries. Leave the workpiece for 10-12 hours. Then put the jam on the fire and bring it to a boil, stirring constantly so that it does not burn out. Cook for 3-4 minutes, remove the foam and turn off the fire. We put the jam aside for another 10 hours. This process should be repeated 3-4 times. The last time we boil the jam about 10 minutes, and pour into the prepared banks. We roll up the billets from cherries with bones and wait until they cool down. Keep the jam in a cool place.

Cherry juice

The juice made from this berry is just a storehouse of useful substances. Prepare it is very simple, and pleasure this drink in the cold season will deliver a lot. One kilogram of cherries should take 200 grams of sugar. The berries must be very ripe. The 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 take even ripe berries. Now we have to squeeze the juice out of the cherry in any way. This can be done manually or with the help of a juicer. If you want to get the product with the pulp, then leave a little squeezing, without the skin. Pour the juice into a saucepan and add sugar. We bring it to a boil, but do not boil to save a maximum of vitamins. We pour the juice into prepared cans and close the lids.

Cherry in own juice

Very good help will be cooked in its own juice cherry for the winter. Billets (the best recipes collected in this article) can be used in other dishes. This recipe can be called original. First, we divide the whole cherry into two parts. From one third remove the bones and squeeze the juice. Then add sugar (100 grams per liter) to it and bring it to a boil. The second, most of the cherries are laid out in prepared cans and poured hot juice. Sterilize the billet for 20 minutes and close with lids. Blanks of cherries, whose recipes will be your favorite, we store in a cool place.

Cherry compote with spices

For the preparation we take whole berries or pitted, at your discretion. Cherries are washed and put into cans. Separately we prepare the syrup. For one liter of water we put 800 grams of sugar, three cloves, vanilla and three peas of sweet pepper. Syrup boil and fill them with jars of berries. Then the workpiece should be sterilized within 20 minutes. After that, roll up the jars with covers and wrap the blanket until it cools down completely. We store the cherry blanks for the winter, the recipes of which are simple and accessible, only in a cool place. If you use pitted berries, the shelf life can reach several years. However, for a long time these blanks will not stand. A compote from a cherry will disperse instantly, and the next year you will make it again.

Cherry jelly

To make jelly from cherries you need a kilogram of pitted, 250 milliliters of apple juice and half a kilogram of sugar. Take the pot, spread the berries in it and pour half a glass of water. Cook cherries until it becomes soft. Then turn the mass into a puree with a blender. Add to it apple juice and sugar. Cook jelly until thick. Then we spread it into clean, sterilized cans and close them with lids. After the jelly has cooled, it will become even more dense. It is good to serve for breakfast, to use for a layer of cake and as an additional ingredient to other desserts.