How to twist cherry compote. Cherry compote for the winter in jars (8 recipes)

Cherry compote is the most delicious and favorite, as is cherry jam with pits for the winter. It turns out like two in one, first you drink the cherry juice itself, and later you can enjoy the cherries themselves. The process of preparing cherry compote for the winter is simple, and the amount of time spent depends on the berries you have. This is a proven, very tasty and simple recipe for cherry compote for the winter. To make this cherry compote you will need only 30 minutes.

Fragrant cherry compote is great for maintaining immunity during the winter cold. You can boil it with raspberries or add other original ingredients: rosemary, pectin. In this case, sterilization of jars before sealing does not need to be carried out.

You can also prepare a vitamin drink in containers with different volumes. For example, it is better to pack thick compote with seeds in small jars; compote with a large volume of liquid is better to pour into 3-liter jars. The recipe below will help you easily and simply prepare a delicious cherry compote for the winter.

Cherry compote - the simplest recipe

Ingredients (calculation is given for one 3-liter jar):

Water - 2.5 liters;
Cherry - 500 g;
Sugar - 300 g.

Cooking method:

Sort the cherries, removing overripe, spoiled and bird-pecked fruits. Rinse thoroughly, removing all debris. Place on a towel to drain the water from the fruit;
Wash and sterilize jars. There are different ways to do this. Can be sterilized over steam. To do this, pour water into a saucepan, place a colander on it, and place the jar in it, neck down. The water will boil and the jar will be exposed to steam. It is believed that if the outside of the jar is hot when you touch it, then it is ready for canning;
You can pour 1/3 of the boiling water into the jar. Let the water sit for 15 minutes and then drain. To prevent the jar from bursting, place a tablespoon in it and pour boiling water in small portions through the spoon. You can sterilize jars by placing them in the oven;
We are preparing the lids, and we will use metal lids that are screwed on using a seaming machine. We also wash them, then place them in a pan of water. Bring the water to a boil and boil the lids for 10 minutes;
Pour cherries into prepared jars. It takes approximately 500 g per jar. But in order not to weigh it every time, you can use a glass as a measure. You will need 3 cups per jar. Or you can do it even simpler, just pour 1/3 of the cherries into each jar;
To boil water. We will need approximately 2.5 liters for each jar. It is best to use spring water, or, in extreme cases, filtered water;
Fill the cherry with water to the very edge, cover with a lid. Leave to infuse for 15 minutes;
Then pour the water into the pan using a lid with holes;
Pour sugar into the pan at the rate of 300 g per jar. Boil;
Pour the resulting syrup into the jar so that when you close it with a metal lid, some of the syrup drains out. This way we will be sure that there is no air left in the jar;
Close the jar using a seamer;
Turn the jar upside down and cover with a blanket;
Maintain in this position for 1-2 days. Natural sterilization will occur under the blanket. In addition, if the jar is not closed tightly, we will see in time that it is leaking. Such a jar should be opened, pour the contents along with the fruits into a saucepan, boil for 10 minutes, pour it back into the jar and screw it on again. Or just have a drink;
Then turn the jars over and leave for observation for 2-3 weeks. During this time, and for the entire storage period, the lid should not be lifted. If this happens, it should be thrown out.

Cherry compotes are distinguished by the fact that they are quite “not capricious” compared to other fruits. And because of this, they almost never “explode” and their lids do not rise. Maybe that’s also why they love to prepare them.

How to make cherry compote without sterilization

There are many different recipes for making a flavorful drink. You can even cook several versions of cherry compote for the winter without sterilization, and then choose the one you like. Remember that if you do not remove seeds from the berries, this will shorten the shelf life of the drink.

This compote will need to be consumed within a year after preparation, otherwise it will begin to release substances harmful to health. Before you close the cherry compote for the winter without sterilization, you need to prepare such products for a couple of three-liter jars.

Ingredients:

Water – 5.5 l.;
Granulated sugar – 600 g;
Cherries – 600 g.

Cooking method:

Wash the berries thoroughly and let them drain in a colander. Break off the ponytails;
To make the cherries give more juice, pierce each of them with a toothpick;
Prepare and sterilize containers and lids in advance. Place the cherries on them. Cover the berries with sugar;
Put water on the fire and wait until it boils. Pour boiling water over the jars so that the cherries and sugar are completely covered. Cover loosely to saturate the syrup with juice;
After 10 minutes, boil the water remaining in the pan again. Pour it so that the jars are as full as possible. Tighten immediately;
Place the jars with their necks down and wrap them in a warm blanket. Return them to their normal position when cool. Store cherry compote in the dark until winter. It is not necessary to put it in the cellar. The shelf life of such a drink is no more than one year.

Fragrant cherry compote for the winter - recipe for a 3 liter jar

The quantity of products is indicated for a three-liter jar. Based on your volume of berries, calculate for yourself how much aromatic and bright cherry drink you will get.

Ingredients:

Water – 3 l.;
Cherry – 350 g;
Sugar – 1 glass.

Cooking method:

Prepare all required products according to the list. Rinse the berries well. If necessary, remove branches; seeds do not need to be removed from the berries;
Rinse the 3-liter jar thoroughly. Sterilize in your usual way;
Measure out the required amount of berries. Pour into a heat-treated jar. Send sugar after it;
Pour boiling water over it and immediately roll it under the metal lid;
Place the rolled up jars bottom to top;
Cover everything with a thick, thick towel. This step must be completed so that the compote gradually cools, but at the same time quickly becomes saturated with the aroma and juice of the berries;
Cherry compote from the site is ready. In a day, it will acquire the usual color of bright red. Good luck with making compote.

Assorted cherries with apples - recipe without sterilization

Many housewives prepare cherry compote for the winter. It has a rich color and a sweet and sour taste. And if you add cherries to apples, the compote becomes even more aromatic, with a pleasant apple aftertaste. Compote of apples and cherries is prepared for the winter without sterilization, using the double pouring method.

With this heat treatment, fruits and berries retain their natural taste and maximum amount of vitamins. In addition, you don’t have to worry about the safety of homemade products - preservation is excellent throughout the year.

Apples of any variety are suitable for preservation, especially white filling and apple-pear. As for cherries, it is best to take ripe berries of late varieties such as Hungarian or Vladimir. It has a dark, almost black color, due to which the compote will turn out to be a beautiful, very rich color. The most convenient container for seaming is 3-liter jars, so the ingredients are indicated based on exactly this volume.

Ingredients:

Water - 2.7 l.;
Cherry - 1 glass;
Sugar - 1 glass;
Apples 2-3 pcs.

Cooking method:

To begin, wash the apples under running water, cut out the core and cut into 6-8 pieces. We also wash the cherries, remove the stems and leaves, if any. Leave the berries whole, with seeds;
We sterilize the jars, and then fill them with cherries and apples - the fruit part should be approximately 1/3 or 1/4 of the jar;
Bring clean spring or filtered water to a boil. Fill the contents of the jars with boiling water. Attention! To prevent the container from cracking from hot water, place a knife blade under the bottom of the cans. Pour water right up to the neck. In this case, a different amount of liquid can be removed from 2.5 to 2.9 liters, depending on how much fruit is included in the jar. Cover the jars with lids and leave to evaporate for 20 minutes (you can cover with a blanket);
Then pour the water from the cans into a saucepan (it may turn dark, even black) and bring it to a boil again. Meanwhile, pour sugar into jars of fruit at the rate of 1 cup for each 3-liter jar;
Pour the boiled water back into the jars. We roll them up with sterilized lids and turn them upside down;
Cover the finished compote with a warm blanket and leave it upside down until it cools completely. After a day, we put the jars away for storage in the cellar or other cool place.

Compote of cherries with apples - recipe two

If the year turned out to be fruitful for cherries, then try canning compote of cherries and apples for the winter. This drink is an excellent alternative to store-bought juices and fruit drinks, because you know what it is made from. It is difficult to indicate the exact amount of sugar, because cherries and apples can be different in sweetness; if they are slightly sour, then you will need a little more sugar.

Before starting the preservation process, you need to make sure that the fruits and berries are in excellent condition, otherwise rot will ruin everything. The fruits of the cherry tree can be used frozen if the season for fresh berries has already passed. So, for cooking you should stock up on food in this quantity.

Ingredients (for 2 jars of 1 liter and 1.25 liter):

Water – 2 l.;
Cherry – 500 g;
Sugar – 4 tbsp;
Citric acid - 2 pinches;
Apples – 500 g.

Cooking method:

Prepare cherries and apples for making compote. Wash the cherries thoroughly, sort them, removing spoiled berries, tails, twigs and other debris. There are no special requirements for the cherry variety. Wash the apples also thoroughly;
Cut the apples into 4 parts, remove the seed capsule and cut the pieces into small slices. By the way, any variety of apples will do; you can use the fruits of both new and last year’s harvest;
Place the washed cherries with pits and apple slices into a saucepan. You can also cook compote in a slow cooker;
Pour granulated sugar into the pan, calculate the amount based on the sweetness and ripeness of the ingredients, as well as personal preferences - not everyone likes sweet compote syrup. Also add a couple of pinches of citric acid or a couple of tablespoons of lemon juice;
Fill the pan with cherries and apples to the top with water, put on the fire and wait until it boils. After this, cook the compote over low heat until the apples soften;
Jars for compote must be sterilized, so wash them thoroughly and hold over steam for 5-7 minutes. Pour the cherry and apple compote along with the fruits into jars;
Holding the hot jars with a towel, screw the lids on tightly or roll them up. Tip and leave the pieces to cool completely, then store in a cool, dark place for storage.

Cherry compote with cherry pits for the winter

Cherry compote, how this phrase caresses the ear and warms the soul, comes from distant childhood, when orange was the only New Year's gift of the year, chocolate candies on holidays and a jar of cherry compote was opened by the grandmother in the presence of all the grandchildren around the large table. I spooned the delicious berries into the mugs and poured the syrup equally for everyone... soul-crushing memories!

Simple recipes:

And now we quite easily use cherry compote on weekdays if we want, and we also pamper ourselves with other delicacies!

And yet, the cherry drink has my special love, because no other fruit or vegetable can replace the slightly tart, aromatic and rich taste of this berry.

And in general, preparing such drinks, firstly, significantly saves the family budget, and secondly, it is a win-win way to show yourself as a skillful and zealous housewife to guests, because it is not difficult to prepare, and they will drink it in five minutes and will praise you and ask for more.

There are many options for cherry compote, with sterilization, without sterilization, concentrated, with a pit or without a pit, and even a bunch of variations with other fruits and berries: cherries, raspberries, strawberries, apples, plums, and basically anything!

Let's start the preparation with the simplest and gradually complicate it, adding components and various delights.

Cherry compote for the winter with pits - a simple recipe

The recipe is the simplest, which is called classic or traditional.

cherry three glasses,
sugar one and a half cups,
clean water 2.5 liters,

The recipe is for a three liter jar.

Preparation:

We carefully sort through the cherries, select ripe, elastic berries without damage, maybe slightly unripe ones. Wash and place in a colander to allow excess water to drain. Prick the berries with a toothpick in two places.
Sterilize cleanly washed empty jars with lids in the oven for 20 minutes at 120 degrees.
Pour the berries into jars, boil water and pour just under the lid. Cover and let stand for twenty minutes.
Drain the water from the cans into a separate pan, add sugar and bring to a boil, stirring. Let it boil for a couple of minutes.
Fill with syrup to the very top, so that when you cover with a lid, some of the syrup overflows over the edge and quickly roll up. Turn it over and leave it to cool under the fur coat. Store in a cellar or cold basement in the dark, use within a year.

Watch the video:

This recipe is basic. It can be changed by mixing cherries with other fruits and berries as you like. It is just important not to forget that the total volume of berries should not occupy more than a third of the jar.

I’ve seen a lot of recipes on the Internet that say, put cherries and sugar in sterile jars, pour boiling water over them and immediately roll them up, keep them under a thick blanket for two days... I’ll say, hand on heart, I’m afraid to do that. It will be a pity to then throw away what could very well become a decoration for the holiday table.

That’s why I do it with one fill, but not like that. Here is my recipe, a little more complicated, but the result is reliable.

cherry 5 glasses,
sugar 2 cups,
water 2.5 liters,
citric acid half a teaspoon,

components are given for a three-liter jar.

Preparation:

Sterilize cleanly washed dry jars along with their lids; for this compote I use Euro jars with screw caps. I prefer the oven to all sterilizations. I placed cold jars on a baking sheet in a cold oven, turned it on to 120 degrees and set the timer for 20 minutes. When it’s ready, he’ll call and say, take it!
We sort the cherries, wash them and dry them on a towel. It is advisable to take the berries slightly unripe, prick them with a toothpick.
Pour in the berries and add lemon.
Bring the water and sugar to a boil and stir.
When the boiling becomes vigorous, do not hesitate to pour the syrup right up to the lid so that it overflows slightly.
We twist it tightly with force, through a towel so as not to get burned, and after turning it over, we send it to cool under an old fur coat until the morning.

Stored in the cellar and drunk as soon as opened!

How to prepare cherry compote for the winter with sterilization for a 1 liter jar

This is a recipe for concentrated compote and the most delicious thing in it is the berries. I cook it especially for the children who visit me; they go crazy with this delicacy. And the concentrated syrup can be consumed by adults, adding water to it if it is too sweet. We will roll up three liter jars.

cherry volume is slightly less than three liters,
sugar 4 cups,
water is a little more than a liter.

Preparation:

Sterilize dry, cleanly washed jars as in the previous recipe. You can also use simple ones, with lids for a seaming machine.
We carefully sort and wash the cherries and dry them on a towel.
Unfold to the shoulders.
Stir water and sugar until completely dissolved and pour equally into jars. If they don’t turn out full, you can simply add clean water under the neck.
Place the jars, covered with lids, in a large saucepan in a water bath, not forgetting to put a linen napkin on the bottom. After the water boils in the pan, reduce the heat and set aside for twenty minutes. My pan is deep, so at this time I cover it with a lid on top.
Ready! Quickly remove the jars from the water, screw on the lids and put them upside down until the morning.

Children will appreciate this drink!

Home canning - simple recipes for the winter:

Cherry jam

Cherry compote for the winter - a simple recipe with apples

This compote has a richer taste and the apples leave a wonderful soft aftertaste when consumed. I double fill it just in case!

cherry three glasses,
3-4 large apples,
sugar 2 cups,
how much water the jars will hold.

Preparation:

We sterilize cleanly washed dry jars in the oven directly with lids.
We sort out the cherries with mine and lay them out to dry on a towel.
We put a saucepan with water on the fire, just enough to fill it and still have a little left.
While the water is boiling, we process the apples - wash them, remove the seed chamber, and cut them into beautiful slices.
Place the apples in a jar, add the cherries and immediately pour boiling water over them and cover with lids. Cut apples darken quite quickly in the open air, which is why boiling water should be ready.
After 15-20 minutes, pour the water from the cans into an empty pan and put it on the fire. Add sugar and stir well.
After boiling vigorously, pour the syrup into jars, roll them upside down under a fur coat overnight.

The apples in this compote, soaked in cherries, taste divine!

The smell of this compote is amazing! All summer in one jar! I make this drink in two-ounce jars, so the recipe is designed for a two-liter jar.

cherry glass with top,
strawberry glass with top,
any currant, black, red, white, you can mix it, a glass with top,
sugar glass with top.

Preparation.

I sterilize clean jars in the oven at 120 degrees for 20 minutes.
I sort the berries, wash them and dry them on a towel. I put it in jars.
I boil the syrup - about one and a half liters of water per jar and as many glasses of sugar as there are jars.
I pour boiling syrup overflowing with a few drops.
I quickly roll up the lids, turn them over and leave them to cool under the fur coat.

Not a compote, but a real work of art!

Well, in conclusion, the compote is not compote, I don’t even know what to call it, but it’s definitely a masterpiece!

It is cooked directly in the pan and poured hot into jars!

one and a half cups cherries,
strawberries one and a half cups,
4 large pears,
sugar two glasses.

Preparation:

Sterilize washed but dried jars.
Wash the strawberries and cherries and dry them on a towel.
Wash the pears, remove the seed chamber, cut into slices.
Put 2 liters of water in a saucepan on the fire, add two glasses of sugar, bring to a boil.
Place the pears into the boiling syrup and cook for 5 minutes.
Add the cherries and cook for another 5 minutes.
Add the strawberries last, wait for it to boil and turn off the stove.
After two minutes, spoon the compote into the prepared jar and roll it up. Turn it over and under the fur coat.

Cherry compote with “Assorted” apples for the winter without sterilization - video recipe

The preparation is easy to prepare and can be stored in urban conditions right in the apartment.

In winter, you will take out such a jar and remember the pleasant, sunny and warm summer days.

While I was writing, I could clearly feel the taste of pear in strawberry and cherry syrup on my lips!

Cherry compote is quite suitable for novice cooks, since cherries contain a lot of acid, which is an additional preservative. And in combination with red currants, it seems to me impossible to spoil the drink! Take heart, young housewives, and everything will work out for you!

Cherry compote for the winter with seeds with and without sterilization – my favorite compote, which contains many vitamins . This drink turns out to be especially tasty and is enjoyed by children and adults, and at the end you can enjoy the cherries themselves. It can be served on the table during any feast.

Let's look at a few simple recipes preparing a sweet and sour drink. The article also provides several tricks and tips, how to close compote from cherries in just 30 minutes .

The recipes described below will help you prepare an amazing drink from cherries with the addition of apples, mint, cinnamon, cloves, ginger and star anise. Ripe and juicy fruits create excellent aromatic compositions with mint, cinnamon or rosemary. The compote will be rich in vitamins and delight you with its taste all winter.

Cherry compote for the winter

This drink is very tasty and aromatic, and is very easy to prepare. In winter, when there are no fresh berries, compote will be very useful.

To prepare 3 liters you will need:

1 kg cherries;
2 cups sugar;
2.7 liters of water.

Step by step process:

Preparing jars. They should be thoroughly washed with soda, held over steam for 10-15 minutes and covered with sterilized lids.
Prepare the cherries. Sort it out, remove leaves and stalks, rinse with warm water, and put in jars.
Pour boiling water into the jars to the top and leave for 10 minutes, covering with a lid. This is necessary so that the water is saturated with the juice and aroma of the berries.
Drain the water into the pan.

Advice! To make it more convenient to drain boiling water, it is better to take a special lid with holes.

Pour sugar into a saucepan, dissolve and bring to a boil.
Pour the finished syrup into the jars to the very brim. This is necessary so that there is no air left in the container and the compote is stored for a long time.
Roll up the jars with lids, turn them upside down and cover. Leave the wrapped jars to cool. Store in a cool place after cooling.

Watch the video! CHERRY compote for the winter

Recipe with apple and cinnamon

An excellent combination of selected ingredients: cherry, apple and cinnamon, giving a sweet-sour and slightly spicy aroma.

To prepare you need:

350 g cherries with a bone;
350 g apples;
100 g sugar;
1 cinnamon stick or 1 tsp. ground seasoning;
2.5 liters of water.

Procedure:

Prepare the dishes. Sterilize jars and lids in advance or scald them with boiling water.
Prepare the fruit. Wash and sort the cherries. Divide the apples into small slices, remove the core.
Prepare syrup from water and sugar. Add sugar to water, dissolve and bring to a boil.
Place apples, cherries and cinnamon in it.
Boil and simmer over low heat for 2-4 minutes from the moment of boiling.
Pour the compote into sterilized jars and roll up. Turn over, insulate and leave until cool. When the drink is cold, store it.

Watch the video! Compote of apples and cherries for the winter

Delicious cherry compote without sterilization

This drink is always in demand, and it is easy to prepare. Cherry compote without sterilization will turn out tasty and aromatic.

To prepare you will need:
150 g juicy cherries;
130 g sugar;
900 ml water.

Cooking steps

Wash the jar well with soda and sterilize over steam. Place the lids in boiling water for 30 seconds.
Sort through the berries, rinse thoroughly, remove the seeds, and pour into the prepared container.
Sprinkle sugar on top.
Pour boiling water over it, leaving half the jar free.
Cover with metal lids and leave to infuse for 10-15 minutes, during which time the sugar should completely dissolve.
Next, add boiling water to full volume and tighten.
Leave the wrapped jars upside down until they cool completely.

That's all! The delicious drink is ready; you can store it in a cool place all winter.

Watch the video! Cherry compote without sterilization

Recipe for compote with mint

Thanks to mint leaves, the compote acquires a touch of freshness and a special aroma. In winter, such a drink will come in handy.

To prepare you need:

0.5 kg cherries;
250 g sugar;
2.5 liters of water;

Step-by-step preparation:

Wash the jars until shiny, scald with boiling water and place on a towel to dry.
Sort through the berries, select those that are bad and lethargic, and wash them. At this time, put water in a saucepan on fire.
Place the cherries in the jars, add sugar and pour boiling water so that there is exactly half of the water in the container. Place a sprig of mint in each jar and cover with a lid.
After 10-15 minutes, remove the mint from the jars and fill the jars with boiling water to the very top.
Screw on the metal lids and leave until completely cooled upside down, wrapped in a warm blanket.

The compote is stored all winter in a cold place, and its aroma will delight you with freshness in any cold.

Watch the video! Delicious cherry compote with mint

Cherry compote with spices: cinnamon, cloves and star anise

The spices in this recipe are a unique highlight. Such a compote is rolled up without sterilization.

For a 3 liter jar you need:

600 g cherries;
220-250 g sugar;
2.5 liters of water;
¼ tsp. cinnamon;
3 pcs cloves;
1 piece star anise;
ginger.

Step-by-step preparation:

Sort and rinse the cherries, drain in a colander.
It is not necessary to sterilize the jars; just wash them well with baking soda and laundry soap.
Pour the berries into the jars by a third. Pour boiling water to the top and cover with a lid. Let stand for 5-10 minutes.
Carefully pour the water into the pan and add the sugar. Add the necessary spices - star anise, cinnamon and ginger. Boil the syrup after boiling for 5-7 minutes.
Pour the resulting syrup over the berries and seal the jars with a metal lid. Leave upside down and covered until cool.

There are many different recipes for compotes for the winter that will help reveal the taste of cherries in a new way. Good luck with your preparation and good health throughout the winter!

Watch the video! Closing the cherry compote, preparations for the winter

Cherry is one of the most popular berries. To enjoy its taste not only in summer, but also in winter, they can be prepared for future use. For example, make cherry compote.

All values in recipes are approximate, they can be changed depending on what taste qualities the preservation should have. For example, if you want a strong cherry taste with a rich color, then you should increase the number of berries to 2.5 cups. And if you need a sweeter drink, you can add more sweetness.

Please note: the more cherries or sugar are added to the recipe, the less water will be used. Accordingly, the liquid component of the compote will decrease.

The final calorie content of the product depends on the proportions of the ingredients used, but on average it is about 100 kcal per 100 ml.

A very simple recipe for cherry compote for the winter without sterilization - photo recipe

Cherry compote is a retro style drink. Its slightly sour taste is dissolved in sweet syrup, therefore it always leaves the impression of “nectar freshness”.

To make preparations for a large family, it is better to use 3-liter jars.

Cooking time: 35 minutes

Quantity: 1 serving

Ingredients

Cherries: 500 g
Sugar: 300-350 g
Lemon acid: 1 tsp.
Water: 2.5 l

Cooking instructions

Recipe for making compote for 1 liter

If the family is small or there is not much space for storing canned food, then it is better to use liter containers. They are more compact and convenient.

Ingredients:

80-100 g sugar;
cherry.

What to do:

First of all, you need to prepare the container: wash and sterilize.
Then sort through the cherries, getting rid of spoiled berries, stems and other debris.
Place the fruits at the bottom of the jars so that the container is no more than 1/3 filled with them. If you increase the number of berries, you will get very little finished compote.
Sprinkle granulated sugar on top (about 1/3 cup). Its amount can be increased if the taste is needed concentrated and sweet, or reduced if a more sour one is needed.
Pour boiling water into the filled container to the very top, but gradually, so as not to burst the glass. Cover with the prepared sterile lid and roll up.
Gently shake the closed jar to distribute the sugar evenly.
Then turn the bottom up and cover with a warm blanket so that the preservation cools gradually.

Cherry compote with pits

Ingredients for 3 liters of drink:

3 cups cherries;
1 cup of sugar.

Cooking steps:

Sort and wash the berries, dry them by placing them on a towel.
Sterilize jars and lids.
Place cherries on the bottom (about 1/3 of the container).
Prepare boiling water. Pour it into filled jars to the top and cover with lids. Wait 15 minutes.
Pour water from cans into a saucepan. Add sugar there and boil.
Pour the resulting syrup over the berries to the very top so that there is no air left inside.
Screw the lid tightly, turn it upside down and wrap it up. Leave it like this for a couple of days, then move it to a storage location.

The lids must be checked periodically for 3 weeks to ensure they are not swollen.

Recipe for pitted cherry compote for the winter

In some cases, it is worth preparing cherry compote after removing the seeds. It's necessary:

for the safety of children;
if long-term storage is expected (more than one season), since dangerous hydrocyanic acid is formed in the seeds;
for ease of use.

To prepare a 3-liter container you need:

0.5 kg cherries;
about 3 cups sugar.

How to cook:

Sort the berries, wash in cool water and dry. After this, remove the seeds. This can be done either with your fingers or using the following devices:
- pins or hairpins (using them as a loop);
- garlic press with the required section;
- drinking straws;
- special device.
Place the prepared raw materials in glass containers. Pour water into it to measure the required amount.
Pour (without berries) into a saucepan with sugar and boil the syrup. Before it cools down, pour it back into the container.
Sterilize filled jars in boiling water along with their contents for half an hour.
Then close and let cool.

Compote for the winter from cherries and sweet cherries

The cherry flavor of the drink will become more interesting if it contains notes of cherries. For a 3 liter jar you will need:

300 g cherries;
300 g cherries;
300 g sugar.

Algorithm of actions:

Sort the berries, get rid of the stalks and spoiled specimens.
Rinse, mix together and leave in a colander to drain.
Place the resulting assortment in a pre-sterilized container.
Dissolve granulated sugar in water and bring to a boil, stirring regularly.
Immediately pour the resulting syrup into jars.
Cover with lids and sterilize along with the contents.
Screw tightly and leave to cool upside down.

Variation with strawberries

The combination of cherries and strawberries is no less tasty. For 1 liter of compote you will need:

100 g strawberries;
100 g cherries;
90 g sugar.

What to do:

First of all, wash and sterilize the preservation container.
Then peel, sort and wash the strawberries and cherries. Let them dry a little.
Place the berries in a jar and pour boiling water over them. Close the lid and leave the compote for 20 minutes.
After this, pour the colored liquid into a saucepan, add sugar and bring to a boil.
Pour the finished syrup into a jar with berries and close it.
Turn upside down and cover with a thick, warm cloth for several days.
The product can be stored for no more than 1.5 years at a temperature of about 20 degrees.

With apricots

Ingredients for 1 liter:

150 g apricots;
100 g cherries;
150 g sugar.

Preparation:

Sort the raw materials, get rid of debris and rinse.
Sterilize the container.
Place apricots on the bottom first, then cherries.
Put about 800 ml of water on the fire, add sugar and stir until it boils, then boil for another couple of minutes.
Pour the resulting syrup into a jar and cover with a lid.
Sterilize the full container in a pan of water;
Close the compote tightly, turn it upside down, cover with a cloth and leave until completely cool.

With apples

Ingredients for 3 liters of drink:

250 g cherries;
400 g apples;
400 g sugar.

How to preserve:

Before you start canning, you need to prepare the apples: cut them into 4 slices, core them and put them in a colander. Place it in boiling water for 15 minutes, then pour cool water over it.
Sterilize the container. Sort and rinse the cherries. Place the prepared ingredients at the bottom of the jar.
Prepare the syrup by bringing water and sugar to a boil. If desired, you can add a couple of mint sprigs.
Pour the syrup back and sterilize for half an hour.
Then twist the compote, turn it over, cover it with a blanket or blanket and leave to cool.

With currants

A winter drink made from cherries and currants is a real treasure trove of vitamins in the cold winter. For 3 liters you will need:

300 g each of cherries and ripe black currants;
400-500 g sugar.

Preparation:

Prepare the container properly.
Carefully sort through the cherries and currants, removing the stems and branches.
Pour berries and sugar into the bottom and boil water at the same time.
Pour boiling water into a jar and roll up.
Invert container and shake.
Wrap in a blanket and leave for several days.

To make the process of making compote easier and get an excellent result, you need to know a few tricks.

The taste of cherry compote is as wonderful as cherry jam.

The process will not cause problems, and the time spent on harvesting depends entirely on the number of berries available.

Simple recipe

So, to prepare cherry compote for the winter you will need the following ingredients:

Cherry;
Water;
Sugar.

Preparation:

Sort and rinse the berries;
Now we begin to prepare the jars for twisting: rinse them thoroughly and put them for sterilization;
After the jars are sterilized, we move on to water. It can be passed through a filter;
We fill each sterilized jar 1/3 with berries, then fill them with boiling water, about 1/5 not reaching the edge of the jar, since you need to leave room for granulated sugar;
Leave the jars with the contents to heat for 15 minutes. If you use 1 liter jars, then 10 minutes will be enough. That is, focus on the temperature of the jar; when it becomes warm, you can proceed to the next steps;
We install a special lid or grill on the neck of the jar and pour the liquid into the pan;
Pour sugar into the pan, focusing on the following proportions: for 3 liters - 300g, per liter - 100g. However, it should be noted that the amount of granulated sugar depends on the taste of the berries. If they are sour, then, accordingly, you need to add more sugar;
Place the pan on the fire and bring the compote to a boil. To achieve an unusual taste, you can add a branch of lemon balm or mint;
Simultaneously with the previous step, set the lid to sterilize in a separate container. Boiling time is about 3 minutes, possibly more;
Also heat the water in the kettle additionally, in case there is not enough liquid;
When the compote boils in the pan, pour it into a jar;
Add (if necessary) water from the kettle and close with the previously sterilized lid;
In order to check how tightly the lid is closed, turn the jar over;
Just upside down, we lay out all the jars of compote on a pre-prepared blanket, wrap them well and leave them like that overnight or for 12 hours;
When morning comes, open the blanket and let the compote cool naturally;
After cooling completely, wipe the jars with a cloth and put them in the pantry until winter.

How to cook cherry compote with pits for the winter

Ingredients:

Cherry – 1 kg;
Sugar – 1-1.5 kg,
Water – 2 l.

Cooking technology:

Sort the berries, rinse and distribute evenly among the jars;
Pour sugar into boiling water and cook the syrup for about 4-5 minutes. Cool slightly and pour over the berries;
Place the jars and contents to sterilize according to the following duration:

0.5 can – 12 minutes;
Liter jar – 15 minutes;
3 liter - half an hour.

After this, the jars are sealed with a lid and wait to cool.

Other popular cooking methods

The simple method of preparing cherry compote for the winter has not been impressive for a long time, and housewives are looking for various ways to make this drink more original and tastier.

With lemon

Ingredients:

Cherry – 300 gr.;
Lemon – 1 pc.;
Water – 1 l.;
Sugar – 50 gr.

Preparation:

Rinse the berries, add a glass of water and put on fire. After boiling, simmer for a few more minutes, turn off the heat and cool;
Cut the lemon into slices, add to the cherry and add sugar;
Mix well and leave covered for about 1 hour;
Before drinking, you can dilute the cherry and lemon drink with cool water or throw in a couple of ice cubes.

In a slow cooker with honey, lemon and mint

Ingredients:

Cherry – 400 gr.;
Lemon – 0.5 pcs.;
Water – 2.5 l.;
Fresh mint – 3-4 branches;
Honey – 4 tbsp. l.

Preparation:

Peel, rinse and place the berries in the bowl of a kitchen appliance;
Cut the lemon into slices, tear the mint with your hands and also place in the slow cooker;
Pour the ingredients with water, set the “Stew” mode, timer for 1 hour. It is in this mode that your compote will simmer and not boil, and thanks to this, the berries will retain their nutrients and vitamins;
After the sound alert about the end of the “quenching”, open the lid and leave the contents to infuse overnight or for 1.5 hours;
The next morning, strain the cherry compote and add honey.

If desired, honey can be replaced with sugar.

With mint

Ingredients:

Cherry – 0.5 kg;
Sugar – 200 gr.;
Soda - a pinch;
Fresh mint - according to the number of jars;
Water – 2.5 l.

You can find out about this on our website. Don't miss the chance to make unforgettable jam and jelly!

And you will learn how to prepare red currant compotes for the winter.

Do you like apples? That's right, because they are healthy and tasty! Find out how to bake them in the microwave in an original way. Bon appetit!

Preparing cherry and mint compote for the winter looks like this:

Sort and wash the berries;
Evenly distribute mint sprigs (1 piece each) and berries among the jars;
Pour sugar into jars;
Fill the contents with boiling water exactly halfway, close the lid and shake slightly to dissolve the sugar;
Leave the jars for about a quarter of an hour to infuse the berries and mint. At that time, start boiling the rest of the liquid;
After 15 minutes of infusion, remove the mint sprigs from the jars. During this time, it managed to give off its aroma, and if the compote is not removed, it will acquire a bitter aftertaste;
Add the remaining boiling water and roll up the lids;
Then turn the jars upside down with their lids and wrap them in a warm blanket;
After a day, the cooled jars can be taken to a permanent place for storing winter preparations.

Tips and some secrets for cooking successful cherry compotes for the winter

Water. It is recommended to use filtered water rather than running water. If you are planning a compote of dried fruits or frozen fruits, then the water should be cold (for swelling and thawing). Fresh berries are placed in boiling liquid so that they release their juice and vitamins;
Sugar. For compotes for the winter, you can use absolutely any type of sugar: cane, brown, white or fruit. Accordingly, the taste of the drink will differ. Some housewives add honey for flavor, just don’t pour it into boiling water. Of course, the compote should taste sweet, but it is best to add sugar in parts. In addition, you can add leftover jam or fruit jam for sweetness. During cooking, add 150 grams for each liter of liquid. Sahara. The amount can be changed depending on the acids of the fruit or berries;
Berries, fruits and dried fruits. For cherry compote for the winter, you can use completely different berries: frozen, fresh, dried. However, there is a rule: do not overcook! Their preparation is that the berries are placed whole, the soft fruits are cut into small pieces, and the hard ones are crushed.

Cooking secrets:

The compote is brought only to a low boil, after which the heat is turned off and left to infuse. If you follow this rule, then the maximum amount of vitamins and nutrients will be preserved in the drink for the winter;
The fruits are cut into equal pieces so that they cook at the same time during cooking;
The maximum amount of vitamins will be preserved if the fruits or berries were placed in boiling water with the addition of lemon juice or acid;
Cook the compote in advance so that the berries have time to soak in the sugar syrup and give off their aroma, color and taste;
Products not intended for cooking: persimmon, banana, pomegranate and quince. Most often they are used as aromatic additives;
Frozen compote can be stored for 1 month.

In addition to mint, you can add vanilla, cinnamon, cloves and other spices to winter cherry compote.

Also, some housewives replace 1/3 of the berries with gooseberries, currants, and strawberries. In general, there are no limits to imagination; the main thing is to successfully combine the flavors of berries and fruits.