Cherry compote for the winter

Cherry compote for the winter

Cherry - a common berry. It is abundantly fruiting, has a rich color, a pleasant sweet-and-sour taste, and therefore enjoys great demand among housewives.

In addition to excellent taste, cherry has also beneficial properties. It contains fructose, glucose, pectin, vitamins A, C, PP, citric and malic acids, valuable minerals: copper, magnesium, potassium, iron.

Cherries are widely used in traditional medicine. Berries, as well as the compote of them (decoction), soothes the nervous system, has anticonvulsant action. No wonder some doctors of the last century used a decoction of cherries in the treatment of mental illness and epilepsy.

It is used to make fillings for dumplings and pies, prepare all sorts of desserts, preserve it for the winter in the form of jam and compotes.

Cherry compote turns out very beautiful color. The amount of berries and sugar depends on the concentration of syrup. The drink can be prepared moderately sweet, ready-to-eat undiluted, or made concentrated by putting more sugar. Such compote is not only better stored, but it is also economical, since from a single can of compote you can make a large amount of a drink.


  • Prepare in advance the glass jars and tin lids, which are subject to rolling. For pasteurized or sterilized compote you need to take a liter or half-liter jars. Two-liter or three-liter jars are suitable for canning without sterilization.
  • In any preservation process, the jars are thoroughly washed with soda, rinsed and sterilized. Then dried upside down on a towel. The lids are also washed, and then boiled in a container with boiling water.
  • For cherry compote it is desirable to use varieties with large berries of dark red color.
  • Berries should be fully ripe, but not overripe.
  • After collecting them, you should not keep them for a long time, because they acquire a wine flavor, and compote made from such berries can ferment, and in the end you will get wine.
  • Before canning, the berries are picked and the stalks are removed. Ruthlessly rejects all wrinkled, dried, wormy, bird-crested fruits. Wash thoroughly in cold water.

Cherry compote with stones

Ingredients for two 3 l cans:

  • cherry - 3 kg;
  • water - 2, 5 l;
  • sugar - 750 g.

Method of preparation

  • Sort out the cherry. Remove the spoiled fruit. Wash berries well.
  • Fold in prepared liter cans, filling them in 2/3 volume.
  • Pour water into a saucepan, add sugar, bring to a boil. Boil for 2-3 minutes to completely dissolve the sugar.
  • Fill the berries with boiling syrup. So that the bank does not burst due to temperature drops, pour the syrup into the center of the can, trying not to fall on its edges. When filling the pot with syrup should not be cold.
  • Close the cans with sterile caps. Put in a pot of heated water, which should reach the hanger of the container. Sterilize 15 minutes from boiling.
  • Remove the jars with a towel from the pot. Roll up the lids. Turn upside down and place on a flat surface covered with a soft cloth. Cover with a blanket. Leave in this position until cool.

Compote from pitted cherries: Method one

Ingredients for four 1 l cans:

  • cherries with strong pulp - 1 kg;
  • sugar - 500 g;
  • water - 2, 5 l.

Method of preparation

  • The berries are sorted. Remove all rumpled, spoiled fruit. Rinse thoroughly in cold water. Remove the stalk.
  • Using a special tool or an ordinary hairpin, remove the bones from the berries.
  • Fill clean, sterile jars with cleaned fruit. Add the cherry juice to the berries.
  • Pour sugar into a saucepan and pour water. Cook the syrup.
  • Pour cherry over boiling syrup.
  • Cover with lids. Put in a pan with hot water, which should reach the coat hanger.
  • Sterilize one-liter jars with compote for 20 minutes, and half-liter jars - 10 minutes.
  • Remove the jars from the water. Roll up the lids.
  • Turn them upside down, cover with a blanket and cool in this position.

Compote from pitted cherries: second way

Ingredients for four 1 l cans:

  • cherry - 3 kg;
  • sugar - 1 kg.

Method of preparation

  • Sort out the cherry. Remove the stalk. Wash berries in cold water. Put in a colander or strainer to drain the liquid.
  • Using a special tool, remove the bones from the berries.
  • Prepare sterile one-liter jars. Put small portions of berries in a jar, pouring sugar. On one jar, you should take one glass of sugar. The container should be filled with berries to the top. The distinguished berry juice will replace the syrup in this recipe.
  • Close the cans with sterile caps. Put in a pan with hot water. Bring it to a boil. At a temperature of 80 ° pasteurize compote 10-15 minutes.
  • Using a towel, remove the jars from the pan. Seal the caps.
  • Cool upside down.

Cherry compote with pits without sterilization

Ingredients for three 2 l cans:

  • cherry - 1, 5 kg;
  • sugar - 3 tbsp .;
  • water - 4 l.

Method of preparation

  • For this recipe, prepare 2-3-liter jars. In a large container, the compote will cool slowly, which is a kind of pasteurization. Banks thoroughly wash with soda. Sterilize in the oven or placed on the kettle. Boil and cover.
  • Sort out the cherry. Remove any damaged berries. Cut off the stalk.
  • Pour water into a large enameled pan (or stainless steel) and bring to a boil.
  • Place the berries in the prepared jars, filling them with 1/3 of the volume. Pour boiling water to the very neck. Cover with sterile caps. Leave for 15-20 minutes. During this time, the cherry warms up and the water, on the contrary, cools down.
  • Close the jar with a capron lid in which the holes of such diameter are made so that the water flows well and the berries remain in the jar.
  • Drain the water in the pot again. Put the sugar. Bring to a boil and boil until sugar is completely dissolved.
  • Fill the berries with syrup so that it spills a little over the edge.
  • Roll up the caps immediately.
  • Turn the jars upside down, wrap a blanket. Leave to cool. It will take you about 24 hours.

Mistress to note

  • When canning a compote of cherries with pits, you need to remember that its bones are poisonous: their nucleoli (seeds) contain amygdalin glycoside. With long-term storage in such compote, prussic acid begins to form, which can cause severe poisoning. Therefore, cherry compote with stones stored no more than one year. Of course, cherry bones do not eat.
  • Compote from pitted cherries can be stored much longer.
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