Simple recipes for cherry compote with and without pits for the winter, with and without sterilization

During the season, after everyone has had their fill of berries, whether purchased or grown in their own garden, the thought of making cherry compote comes to mind, so they can enjoy the delicious taste of these fruits throughout the winter. The cherry harvest is one of the earliest berry harvests, marking the beginning of the fruit season. The fruits are rich in carotene, niacin, vitamin C, iodine, and other beneficial nutrients.

Cherry compote for the winter: the subtleties of preparation

For canning, it's best to choose large, yellow- to dark-red berries that are ripe but not soft (no green, damaged, or wormy ones). Some varieties are easier to pit than others, which affects the canning method.

The main benefit of this compote is the berries, and you need plenty of them. Other fruits also pair well with cherries in this compote.

Preparing cherries for compote

Before canning, carefully prepare the berries and containers to prevent spoilage. Freshly picked cherries are placed in jars, sorted, and any bruised or rotting fruit removed. All cherries should be firm and undamaged.

Important! If there are worms, remove them by soaking them in salted water (two teaspoons of salt) for two hours.

Washed cherries are soaked in water for several hours, then drained completely, removing the stems. Baking soda is used to clean the jars. Mustard powder or laundry soap can also be used. However, avoid using dish soap, as it is less easily removed from glass and affects the quality of the contents.

A simple recipe for the winter

The recipe's simplicity lies in the fact that everything is added at once. For a three-liter jar, half a kilogram of cherries and a cup of sugar are enough. Washed cherries are placed in a sterilized jar, and sugar is added. Then boiling water is poured into the jar, and the jar is sterilized. After 25-30 minutes, the jar is sealed, turned upside down, and wrapped in a warm blanket while it's still warm.

Pitted cherry compote

For a liter jar, 4 cups of pitted cherries are enough. The pits are removed using a special tool or improvised means. Fill a sterilized container with the prepared cherries, add half a cup of sand and a little citric acid. Add boiling water until the jar is full.

Sterilization of full jars is carried out in a basin or saucepan.The containers are covered with lids or slightly screwed on, sterilization continues for 20-25 minutes, then the containers are closed and put away until they cool.

Cherry compote with pits

Boiling water is poured over the prepared cherries to allow them to steam and release their juices, which will cause the water to take on a vibrant color. Once the water has cooled, it is poured out again, boiled again, and the cherries and sand are added. Adding citric acid improves the flavor, preserves the color, and helps preserve the cherries.

To prepare a berry drink, you will need the following products:

• one kilogram of ripe dark cherries;
• two glasses of sugar;
• a pinch of citric acid.

Recipe without sterilization

This option doesn't require a large sterilization container, but it allows you to quickly prepare a large quantity of compote. For one liter jar, you'll need:

• cherries (400-450 grams);
• sugar (a little less than a glass);
• water (0.4 liters);
• citric acid (half a gram).

Place the prepared berries in a container and steep them in boiling water for ten minutes. For the syrup, you'll need about a gram of citric acid and 0.4 kilograms of granulated sugar, all mixed in a liter of water. Pour the water out of the jar and bring it back to a boil. Keep the jar empty during this time. It's best not to let it cool too much, so turn the stove to high heat.

Boiling syrup is poured into each jar one at a time and the container is sealed. The container is turned upside down, wrapped, and kept that way for up to 24 hours before being stored in a cool place.

Cherry and strawberry compote

To ensure that this delicious drink retains its maximum vitamin content, it should not be boiled for too long.

It is prepared using the following ingredients:

• 150 grams of cherries;
• 150 grams of strawberries;
• half a glass of sugar;
• three-liter container of water.

After the water boils, add the prepared berries and sugar for a further 15-minute simmer. Further simmering is unlikely to be necessary – the drink will be sweet, aromatic, and rich without it. You can strain it or leave the berries in, if desired.

Sugar-free cherry compote

To prepare this sour and fragrant compote you will need:

• 0.7 kilograms of fruit;
• allspice (one pea);
• carnation;
• cinnamon stick (1/3 part);
• vanillin (pinch);
• nutmeg (to taste).

Washed fruits are placed in jars, sprinkled with spices, and boiling water is added. Sterilize for 15 minutes, adding boiling water as the liquid evaporates.

After canning, remove the jars, seal them with lids, turn them upside down, and wrap them up until they're warm. Store them in a cool place because they lack the main preservative. Spices are a personal choice, and honey can be added during use.

Storing compote

To detect swelling and clouding of the jars early, it is recommended to monitor them for fifteen days. Only then can the compote be stored. The room temperature should be above 0°C (32°F). Once the compote has cooled, it should be stored in a cool place (preferably a cellar).

When storing a 3-liter jar of cherry compote for the winter, keep in mind that it shouldn't be stored for more than a year. This is especially true for pitted berries, as the drink will gradually acquire a woody flavor, depriving the berries of their natural aroma.

If the berries are seedless, they will have a longer shelf life. Storing them too long will significantly weaken their aroma and deteriorate their flavor.