12 recipes for cherry compote with and without pits for the winter in a 3-liter jar, with and without sterilization

Compote made from ripe cherries is a beloved treat. Everyone knows the taste of the aromatic, infused drink. This ingredient can be used to create a variety of culinary delights: jam, preserves, juice, fruit drink, and even as a filling for homemade baked goods. These winter cherry compote recipes are designed for a 3-liter jar—you can add other berries to this volume.

The subtleties of making cherry compote

For preserving cherry compote, select only sweet varieties—sour berries will require more sugar. Overripe or cracked cherries are not suitable for canning. There's also no need to use citric acid, as these red fruits are natural preservatives. Sterile containers should be filled one-third full, approximately 350 grams.

Preparing the main ingredient

The harvested fruit should be canned immediately, as it may acquire a wine-like flavor. Whether to remove the pits or not is up to the cook.

It's important to remember, however, that pitting cherries causes them to lose a lot of juice, resulting in a less flavorful compote. However, pitting is essential for long-term storage.

Methods for making compote at home

After preparing the ingredients, you should immediately move on to preparing the scarlet drink with simple but interesting recipes.

A simple recipe for the winter

You can prepare a wonderful compote for a three-liter container without much effort.

Ingredients:

• 3 kilograms of cherries;
• 2 kilograms of sugar;
• 15 liters of filtered water.

Directions: Prepare the containers and the main ingredient. Bring the specified amount of water to a boil. Place them in a single container, filling it one-third full. Add refined sugar, and pour in the boiling liquid. Immediately seal the containers, shake well, and invert.

Without sterilization

You can prepare an aromatic drink without heat treatment of the containers.

Ingredients:

• 1.5 kilograms of berries;
• a glass of sugar;
• 3 liters of water.

Directions: Fill the jars a third full with the main ingredient. Bring water to a boil and pour into the filled jars. Let the jars sit for 15 minutes. Drain and bring to a boil again. Pour in the steeping liquid and sweeten with sugar. Let sit for 10 minutes. Pour boiling water into the jars. Seal.

With bones

Brewing a fragrant drink with pits is much easier, saving time for other winter preparations. Ingredients:

• 1 kilogram of berries;
• 500 grams of refined sugar;
• 2 liters of water.

Directions: Place the main ingredients in suitable containers. Make the syrup: boil water and sweeten. Pour the boiling sweet syrup over the berries. Sterilize the containers with boiling water. Then seal and store.

Seedless

You can also make cherry compote without the pits. This delicious compote will keep longer. Ingredients:

• 1 kilogram of cherries;
• cinnamon stick;
• a glass of sugar;
• a liter of filtered water.

How to prepare: Place the prepared ingredients in sterile containers: remove the pits, rinse, and dry. Add a cinnamon stick and pour boiling water over the berries. Let it steep for half an hour, then drain the syrup into a separate container. Add refined sugar and bring to a boil. Pour the syrup over the berries again. Immediately seal the containers with lids and leave to cool.

Concentrated compote

You can make a rich and slightly sweet drink using this recipe. Ingredients:

• 1.5 kilograms of cherries;
• 400 grams of refined sugar;
• filtered water.

Directions: Heat-treat the jars. Place the prepared berries in the jars, pour in the boiling liquid, and let steep for 15 minutes. Drain, sweeten, and bring to a boil. Add the prepared syrup back to the berries. Roll up and store.

With citric acid

You can preserve cherries without preservatives, as they already contain acid. But if you do it this way, the jars will definitely not explode. Ingredients:

• 2 kilograms of cherries;
• a glass of sugar;
• 3 liters of water;
• a pinch of citric acid;
• a packet of pectin.

How to make: Add granulated sugar to the boiling liquid. Then add the berries and pectin. While the mixture is cooking, stir citric acid into the sweet syrup. Then pour the contents into sterile jars. Store.

From sour cherries

Cherry compote can be preserved using sour berries. However, in this case, you'll need to add more sugar. Ingredients:

• 500 grams of cherries;
• 600 grams of sugar;
• water.

How to make: It's recommended to soak the required amount of berries in water overnight. Then make a sweet syrup: bring the sweet liquid to a boil. Add the berries to the syrup. Simmer for 10 minutes. Transfer the berries to containers and pour the hot syrup over them. Roll up and store.

From wild cherry

Wild cherry preserves are also popular, despite their significant differences from garden-grown cherries. Ingredients:

• 500 grams of fruit;
• 400 grams of refined sugar;
• a liter of water.

How to prepare: Pasteurize the jars. Then, add the prepared berries to the jars. Pour the boiled syrup into the jars with the contents. Seal. To ensure even heating of all the berries, you can use a trick: simply roll the jar on the table.

With currants

To make canned cherry mix, add red or black currants. Ingredients:

• 200 grams of fruit;
• 100 grams of currants;
• a glass of sugar.

Directions: Rinse the jars and steam them. Fill them a quarter full. Pour the boiling liquid over the jars. Let them sit for 15 minutes, then drain the syrup. Sweeten the water and bring it back to a boil. Pour the hot syrup over the jars and seal.

With apples

It turns out to be an unusual and tasty combination.

Ingredients:

• 200 grams of berries;
• 3 apples;
• 400 grams of sugar.

Directions: Cut the apples and place them in containers along with the main ingredient. Pour boiling water over them and let sit for 20 minutes. Drain and return to a boil. Sweeten and return to the jar. Roll up, cool, and store.

With apricot

We take:

• 300 grams of cherries and apricots;
• one and a half glasses of sugar.

How to prepare: Remove the pits and arrange the fruit in layers. Make a syrup from the sugar water. Pour the boiling solution over the fruit, cover the containers, and let them cool. Store away.

With gooseberries

A drink with a unique aftertaste and aroma.

Ingredients:

• 350 grams of cherries and gooseberries;
• a glass of sugar.

How to make: Place the main ingredient in containers, add sweetener. Pour boiling liquid over them, and let simmer for 20 minutes. Drain, bring to a boil again. Seal with lids and store.

Rules for storing compote

Cherry preserves typically last well over a year in cellars. Cherry preserves with pits have a significantly shorter shelf life – no more than a year. The drink may change color – this is normal. Store this delicious compote in a cool, dark place.