Cherry blanks: 11 best step-by-step recipes for cooking for the winter

Creating cherry blanks is an opportunity to taste delicious and nutritious dishes that will decorate any holiday table. Berry preparations have a sweet taste, they have a positive effect on the body and help overcome vitamin deficiency in the winter. Before the preparation procedure, you need to familiarize yourself with the features of the choice of raw materials and containers. This will help make a quality dish.

The specifics of harvesting cherries for the winter

Before cooking, you should familiarize yourself with the specifics of the blanks:

1. Due to the juiciness of the berries, the shelf life of finished products is reduced.
2. So that the harvested cherries do not darken and lose their useful properties, the blanks are prepared immediately after the harvest.
3. The finished product is forbidden to be transported over long distances and stored at high temperatures, this will lead to its deterioration.

Following the rules, you can preserve the integrity of the product and its useful qualities.

Selection and preparation of raw materials

What properties should a wild berry have to make spins:

1. Fruits must be whole, without dents or cuts.
2. Berries should have a uniform shade without inclusions.
3. Cherry should not be overripe.

Important! Before canning, the fruits must be thoroughly washed several times.

How to prepare the dishes?

All glass vessels used for cooking must be sterilized and boiled in hot water. This rule also applies to lids. Before the procedure, the jars must be dried naturally.

What can be cooked from cherries at home: recipes

What can be done on the basis of wild berries: jams, juices, compotes, preserves. Below are the best recipes for blanks.

Cherry in own juice

To prepare a berry in your own juice, you need:

1. Rinse the fruits, remove debris.
2. Remove the pits.
3. Berries put in a saucepan, cover, leave for half a day. This way she will release the juice.
4. Rinse the jars, pour the fruits into them, boil in a water bath.

When everything is ready, the jars can be twisted and turned upside down. When the spins have cooled, they are transferred to the basement.

Cherry compote

How to make berry compote:

1. 700 g fruits, washed and dried.
2. 1 orange, washed, peeled and cut into slices.
3. Pour cherries into jars so that it occupies half the volume, add an orange slice to each vessel.
4. Prepare the syrup. To do this, dissolve 2 cups of sugar in 1 liter of water, wait for it to boil.
5. Pour the resulting syrup into vessels with fruits, boil in a water bath for 15 minutes.

Close the twists with lids, leave for 2 hours, then transfer to a dark place.

Cherry jam

You can make jam with or without seeds. Each recipe has its own characteristics.

With bones

To preserve jam with seeds, you need:

1. Wash the berries, add a kilogram of sugar, leave for 3 hours.
2. Put the infused mass on the stove, cook for 40 minutes, stirring regularly.
3. Pour the resulting jam into jars and twist.

When the blank cools down, it can be transferred to the basement.

Stoneless

How to make a seedless blank:

1. 1 kg cherries, washed, pitted.
2. Sprinkle the berries with 3 cups of sugar, leave for 3 hours to release the juice.
3. Put the resulting mass on fire, boil for about 30 minutes.
4. Pour the jam into the vessels, tighten the lids.

Store jars with blanks in a cool room.

No cooking

To make jam you need:

1. Rinse cherries (1 kg), remove pits.
2. Pour 400 g of sugar into a separate container, put some of the prepared berries in it.
3. Pour the fruit again with a little sugar.
4. Put the remaining cherries on top, leave the blank for 3 hours.

When time has passed and the berries have released juice, the jam should be poured into jars and sent to a cool place.

Jelly

How to make jelly:

1. Place the fruits in a saucepan and pour water to cover the berries completely.
2. Put the blank on the fire, cook for 30 minutes.
3. Grate cooked berries, add 1 kg of sugar.
4. Put the mixture on fire and cook for 10 minutes.

Pour the resulting jelly into vessels, cool and send to a cool room.

Jam

To make jam you need:

1. 500g cherries mixed with 300g melon pulp.
2. Add 4 cups of sugar and a glass of vodka to the resulting mixture, send the solution to infuse overnight.
3. Put the jam on the oven, add a little cinnamon, boil for 8 minutes.

Pour the product into sterilized jars, roll up the lid and cool, then transfer to the cellar.

Juice

To make juice you need:

1. 1 kg of fruit washed, pitted.
2. Put the product into a large saucepan, leave overnight for the berries to release the juice.
3. Mix the resulting juice with 700 g of sugar, boil for about 15 minutes.

Pour the resulting drink into jars, cool and send to a cool place.

Wine

Cherry wine is prepared as follows:

1. 2 kg berries washed.
2. Sleep the berries in a bulk container and knead them with your hands, wearing gloves.
3. Pour the resulting blank with 5 liters of water, add 1.5 kg of sugar, mix all the ingredients.
4. Cover the container with a lid or a rag, leave the workpiece for 2 days, the optimum temperature for fermentation is 23 degrees Celsius.
5. After 2 days, the cherry mass must be mixed and the foam removed.
6. Leave the blank for another 5 days.
7. Remove the top berry layer and leave the blank again for 5 days.
8. Remove the sediment manually or with a special hose, leave the drink for another 3 days.

Now you can bottle the wine, close the lids and transfer to the cellar.

Important! If the wine has a cloudy sediment, you need to put gauze on the neck of the bottle and thus pour the drink into the glass.

Syrup

To make syrup you need:

1. 1 kg of fruit, rinse, remove seeds.
2. Pour the fruits with 4 cups of sugar, leave overnight to let the juice out.
3. Place the blank on the fire, remove the berries from the container as they cook.
4. The resulting liquid should be boiled for about 20 minutes.

Pour the resulting syrup into jars and send it to the basement after cooling.

Liquor

How to make cherry liqueur:

1. 400 g of berries rinse, remove the seeds from them.
2. Pour fruit into a jar and cover with 2 cups of sugar.
3. Pour 500 ml of cognac into the resulting mixture.

The vessel must be covered with a lid and sent to a cool place for 2 months. After a while, the liquor must be filtered and used for its intended purpose.

How to freeze cherries?

To freeze cherries you need:

1. Berries to sort, wash and peel the stalks.
2. Dry them naturally, put them in a tight bag and send them to the quick freezer.
3. Now you can transfer the workpiece to the frozen food storage compartment.

Frozen cherries can be added to smoothies, juices, teas.

Dried felt cherry

Felt Chinese cherry has a lot of useful properties and is used for winter preparations. How to dry berries:

1. Chinese cherry is required for cooking, it needs to be sorted out and dried.
2. In a separate container, mix a liter of water and a spoonful of soda.
3. Pour the cherry into the soda solution and boil it for 30 minutes.
4. Rinse the berries.
5. Spread them on a baking sheet, put in the oven for 20 minutes. The temperature must be within 40 °C.

Cool the resulting product, arrange it in bags and send it to a dark place.

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