Cherry compote: recipes for the winter in jars

It's time to make cherry compote for the winter: mid-summer is the time for this incredibly tasty berry to ripen. Ripe cherries just beg to be put into your mouth. But you can’t eat the entire harvest fresh. So housewives try to preserve a piece of summer in a jar: they make jam or a delicious cherry compote.

Secrets of making cherry compote for the winter

Whatever recipe is chosen, there are several rules: they must be followed in order for the preparation to be stored for a long time and to be tasty.

• For cooking without sterilization, you can take 2 and 3 liter jars; it is easier to cook a sterilized or pasteurized product in small-volume jars - half-liter or liter.
• All dishes, including lids, are washed well with soda, rinsed with clean water and sterilized. Boil the lids for 7–10 minutes. It is convenient to sterilize jars over steam. If there are a lot of them, it’s easier to do it in the oven.
• Berries are chosen that are completely ripe, not overripe, not fermented. They cannot be stored for a long time before cooking.
• The stalks are torn off and washed well using running water.

Simple calculation, or how many cherries and sugar are needed per liter, 2 liter and 3 liter jar of compote

The proportions of the products depend on what you ultimately want to get: a drink that can be drunk without diluting, or a more concentrated one. More portions can be prepared from the latter by dilution. For convenience, the number of products can be presented in a table.

How to properly sterilize cherry compote

Cherry compote can be prepared with or without sterilization. If the first method is chosen, the sterilization time for different jars will be as follows:

• for half-liter bottles – 12 minutes;
• liter – 15 minutes;
• three-liter - 0.5 hours.

A water bath is used, the countdown starts from the moment when the water begins to boil rapidly.

A simple recipe for cherry compote without sterilization

This method is the simplest: sugar is poured directly into the jar.

For a three-liter cylinder you need:

• 700 g cherries;
• a glass of sugar with a capacity of 200 g;
• 2.2 liters of water.

Cooking process:

1. Dishes and lids are sterilized in advance.
2. Remove the stems from the berries and wash them using running water.
3. Pour berries and 200 g of sugar into the container.
4. After boiling water, pour it into the contents of the jar.
   Advice! This must be done carefully, directing the boiling water to the center, otherwise the dishes will crack.
5. Shake, as the sugar should completely dissolve, and immediately roll up, turn over, and wrap.
6. The workpiece is stored for storage only when it has completely cooled down. This usually happens in about a day, and sometimes a little longer.

Cherry compote with pits

Most often, when preparing it, the pits of the cherries are not removed. This simplifies the process, but this preparation must be used in the first winter. The previous recipe will work: you can pour boiling syrup over the cherries.

For a three-liter cylinder you will need:

• 400 g cherries;
• 200 g sugar;
• water - as needed.

How to cook:

1. Dishes and lids are sterilized.
2. Prepare the berries by washing them, and the water should be running.
3. Place in jars, placing approximately 400 g of cherries in each jar.
4. Pour boiling water over it and let it sit, covering it with a lid.
5. After 7 minutes, pour the water into a pan of suitable volume.
6. Add sugar and cook until it boils, making sure to stir.
7. Pour syrup into jars, seal, turn over, and insulate.

The cooled jars are taken out for storage.

Pitted cherry compote

If you are preparing cherry compote for children, it is better to remove the pits from the cherries. They contain amygdalin; if the product is stored for a long time, it turns into liquid and can harm the child’s body. In addition, small children can easily swallow a bone and choke on it.

The preparation turns out rich: it contains a lot of both berries and sugar. The easiest way to cook is in 3 liter jars. For each you will need:

• approximately 1 kg of cherries;
• double sugar rate - 400 g;
• water - to taste.

How to cook:

1. Prepare the dishes and berries.
2. Remove the pits from the cherries. If you don’t have a special machine, you can do this with the handle of a teaspoon or a hairpin.
3. Pour cherries into the jar up to half the volume.
4. Pour boiling water over and cover with lids.
5. After 10 minutes, pour the liquid into a saucepan, add sugar, and let the syrup boil.
6. Re-fill, but with boiling syrup.
7. Immediately roll up and turn the jars over so that the lid is on the bottom. For good heating and long-term cooling, canned food should be wrapped for at least a day.

Store in the cold.

The video will tell you more about how to prepare cherry compote:

Cherry compote for the winter with sterilization

If there is no cool room for storing canned food at home, it is better to prepare cherry compote with sterilization. Small jars are suitable for this. But if you have a bucket or a tall saucepan, you can also prepare cherries in 3-liter containers. Sterilized cherry drink is prepared both with and without pits.

With bones

For each three-liter jar you will need:

• 1.5 kg cherries;
• 375 g sugar;
• 1.25 liters of water.

How to cook:

1. They sort and wash the berries.
2. Sterilize dishes and lids.
3. Fill jars with berries and add syrup made from sugar and water. It should boil for 2-3 minutes.
4. Cover the jars with lids and place them in a water bath so that the water reaches the hangers.
5. Sterilize, counting half an hour from the moment the water boils.
6. Carefully remove the jars and roll them up. There is no need to turn them over after sterilization.

Seedless

It is better to prepare seedless compote in a small container, since with prolonged sterilization the berries may lose their shape and spread. If this circumstance is not important, feel free to cook in a three-liter container. For 6 liters of product (6 liter or 2 three-liter jars) you will need:

• 1.5 kg of cherries with dense pulp;
• 0.75 kg sugar;
• 3.8 liters of water.

How to cook:

1. They sort, wash the berries, and remove the seeds.
2. Sterilize clean jars and lids.
3. Syrup is made from water and sugar.
4. As soon as it boils, pour it over the berries placed in jars.
5. Cover with lids and place in a water bath. Sterilization time for 3 three-liter jars is half an hour, and for liter jars – 20 minutes.
6. Cover the jars with lids and cool under a blanket, turning them upside down.

The rich taste of cherry compote is perfectly complemented by spices. You can add them according to your own preferences, but there are recipes that have long been tested by time and consumers.

How to close spiced cherry compote for the winter

For a three-liter jar you will need:

• 0.5 kg cherries;
• a small piece of ginger root - no more than 7 g;
• 2 pcs. carnations;
• cinnamon stick 5 cm long;
• 400 g sugar;
• water - as needed.

How to cook:

1. Sterilize jars, lids, and prepare berries.
2. Place them in a sterile jar and pour boiling water over them.
3. Keep covered for about 7 minutes.
4. Pour the liquid into a saucepan and bring to a boil, adding sugar. The syrup should simmer for 5 minutes.
5. Place spices in jars and pour boiling syrup over them.
6. Sealed, turned over, insulated.

For those who don't like ginger, there is another recipe. For one 3 liter jar you will need:

• 700 g cherries;
• 300 g sugar;
• small cinnamon stick;
• 1 PC. carnations;
• star anise.

How to cook:

1. Approximately one third of the jars are filled with prepared berries.
2. Pour boiling water over and let stand covered for about 10 minutes.
3. Drain the liquid and mix it with sugar, add spices there.
4. Keep the syrup on the fire after boiling for 6 minutes and pour it into a jar.
5. They roll it up, turn the jars over to warm the lids, and wrap them up to further warm the contents.

Recipe for frozen cherry compote

Even if in the summer you did not have time to prepare cherry compote in jars, in the winter you can cook compote from frozen cherries. All supermarkets sell frozen berries, including pitted cherries. Compote made from it is no worse than fresh, but only for immediate consumption.

Compote of frozen cherries with pits can also be prepared if you freeze it yourself in the summer without removing the pits.

Ingredients for cooking:

• 250 g frozen cherries;
• 1.5 liters of water;
• 3 tbsp. spoons of sugar, you can add more for those with a sweet tooth.

If desired, you can add juice from a quarter of a lemon into the compote. And if you add spices and drink the compote hot, it will warm you up on any frosty day.

How to cook:

1. Boil water and pour lemon juice from a quarter of a lemon into it.
2. After 5 minutes, add sugar and wait until it boils again.
3. Add frozen cherries.
4. After boiling, cook for another 5 minutes, cover with a lid. Leave for half an hour to saturate with aroma and taste.

Cherry compote with mint

Mint gives the drink a unique fresh flavor. If you like its taste and smell, try adding the herb to cherry compote, the result will pleasantly surprise you.

Ingredients for a 3 liter jar:

• 700 g cherries;
• 300 g sugar;
• mint sprig;
• water - how much will go in.

How to cook:

1. The prepared berries are placed in sterile jars, mint is added and boiling water is poured over them.
2. Let stand, covered, for about half an hour.
3. Syrup is made from the drained liquid by boiling it with sugar for 7 minutes.
4. Take out the mint and pour syrup over the berries.
5. Hermetically sealed, insulated, turned upside down.

There are people for whom sugar is contraindicated. You can make a preparation for them without adding this ingredient.

How to make cherry compote without sugar

You can prepare it in two ways.

Method 1

It will require a lot of cherries and very little water.

How to cook:

• The washed cherries are poured into a large basin and water is added - just a little bit, just so that it doesn’t burn.
  
• Heat slowly until the cherries begin to release juice.From this point on, the heating can be increased.
• The contents of the basin should boil vigorously for 2–3 minutes.
• Now you can package the cherries and juice in sterilized jars.
• In order for the workpiece to be preserved, additional sterilization in a water bath will be required. For a three-liter jar, the holding time is half an hour.
• Now you can seal the sugar-free cherry compote hermetically and cover the inverted jars with a warm blanket.

Method 2

In this case, the triple filling method is used.

It is better to cook it in liter jars. Cherries are poured into each of them to the brim and boiling water is poured three times, keeping for 10 minutes. The second and third time they are filled with boiled drained liquid.

The jars will have to be additionally sterilized in a water bath for 20 minutes, sealed tightly and additionally warmed up, covered with a blanket after turning over.

How to cook cherry compote with cinnamon

For it, you can use cinnamon sticks or ground, the main thing is that it is natural.

Ingredients for a 3 liter jar:

• cherries – 350 g;
• sugar – 200 g;
• water – 3 l;
• cinnamon – 1/2 stick or 1 teaspoon ground.

How to cook:

1. Sterilize dishes and lids, sort out the berries.
2. Place them in a jar and sprinkle cinnamon on top.
3. The first time, pour plain boiling water and leave for about 10 minutes.
4. The second time, pour in the drained liquid, which is brought to a boil by adding sugar.
5. Roll up the lids and let stand in a warm place for two days. To do this, the jars are turned over and wrapped.

Recipes for cherry compotes with other berries and fruits

Assorted compotes are richer in composition than drinks made from one fruit or berry. With the correct selection of components, they enhance each other’s taste and aroma, making it brighter.

The amount of sugar depends not only on taste preferences, but also on the sweetness of the fruit. Sometimes, for preservation, you have to add citric acid to the drink if the fruit is not sour. Their volume in a regular compote is a third of the jar, but in a concentrated compote it can be half filled with them or even more.

It is better not to peel apples for harvesting, otherwise they may turn into mush. But if you are not sure of the chemical purity of the product, it is better to remove the skin: it is in it that harmful substances accumulate, which are used to treat fruits against diseases and pests.

The calculation of components for cooking assorted compotes with cherries in 3-liter jars is summarized in the table.

Most assorted compotes are prepared using the double pouring method.

• Pour boiling water over the berries and fruits placed in the jar.
• Keep covered for 5–10 minutes.
• Sugar is diluted in the drained liquid according to the norm, the syrup is boiled and the contents of the jar are poured in for the last time.
• They roll it up, turn it over, wrap it up.

This preparation does not require additional sterilization.

Let's consider the features of preparing assorted compote in each individual case.

Compote of apples and cherries

It is better to take sweet varieties of apples for compote. They are not peeled, but cut into 6 pieces, removing the middle.

This compote keeps well even when poured twice.

A simple recipe for cherry and apricot compote

You will need to remove the pits from the apricots and divide them into halves; the cherries can be left whole. It is preferable to make this compote with subsequent sterilization.

Cherries and apricots are laid in layers, poured with boiling syrup of water and sugar and sterilized for half an hour. The cherry compote should be rolled up hermetically and taken out for storage when it has cooled down.

Cherry and strawberry compote

Each of these berries is delicious on its own. And their combination in a drink makes it unique. It is better to choose small strawberries for compote. You shouldn’t let the jars sit for more than 5 minutes after filling, otherwise the strawberries may lose their shape. For this combination of berries, three times filling is not required; you can close the cherry compote with strawberries after the second filling with syrup.

Recipe for cherry compote with blackberries

Blackberries alone do not have a very pronounced taste, but in combination with cherries you get a wonderful assorted compote. Delicate berries may not withstand three times of pouring, so cherry compote with blackberries is rolled up after the second pouring of syrup.

How to cook cherry compote

Sweet cherries contain much less natural acids than cherries. The compote is prepared using the double pouring method. Add 1/2 teaspoon of citric acid to the sugar syrup.

Recipe for healthy cherry compote with currants

Currants will enrich the drink with vitamin C. Any berry is suitable for its preparation: red or black. It needs to be freed from branches.Pour boiling water over the berries, let stand for 5 minutes, prepare syrup using the drained water and finally pour over the berries.

Vitamin trio, or compote of blackberries, strawberries and red currants

You can combine these delicious berries in any proportion. The total quantity for compote per 3 liter jar is 500 g. Additionally you will need:

• a glass of sugar;
• 2.5 liters of water.

The drink is prepared using the double pour method.

Sweet couple, or compote of cherries and cranberries

This unusual combination gives the drink an amazing and unique taste. Cranberries are considered a medicinal berry; such a compote will be useful for colds and kidney diseases. To prevent it from being sour, more sugar is added. Pour the berries twice.

A simple recipe for cherry compote with plums and cranberries

If you add 300 g of pitted and halved plums to the ingredients of the previous recipe, the taste of the drink will be completely different, but the benefits will remain. The compote is prepared using the double pouring method.

Cherry compote with cherries and liqueur

This is not a preparation for the winter, but such a drink can become the highlight of any holiday table. In summer it is brewed from fresh cherries, in winter - from frozen berries. The result does not get any worse. The dish came to us from Italian cuisine. There they also add cinnamon to it.

Ingredients:

• cherries – 700 g;
• sugar - a glass;
• water – 0.5 cups;
• the same amount of cherry liqueur;
• cinnamon stick.

How to cook:

1. Remove the seeds from the cherries, sprinkle with sugar, and let stand for 2 hours.
2. Simmer in a saucepan with added water over low heat, simmer for 10 minutes.
3. Place a cinnamon stick in the center of the dish and continue to cook the drink for 10 minutes, turning up the heat slightly.
4. Place the berries in transparent cups or glasses using a slotted spoon.
5. Take out the cinnamon, mix the liquid with cherry liqueur and pour over the berries.
6. Store in the refrigerator until serving.
7. Adding whipped cream on top will make this dish even tastier.

Simple cherry and gooseberry compote

The berries are washed. If you wish, you can remove the stems from the gooseberries and the pits from the cherries, but even without this the compote will be delicious. Place the berries and sugar in a jar. Pour boiling water and then boiled drained liquid. Sealed hermetically.

Recipe for cherry compote with lemon for the winter with photo

A light note of citrus will give the drink an unforgettable aroma. You will need very little lemon, but the taste of the cherry compote will change dramatically.

To prepare in a 3 liter jar you will need:

• 450 g cherries;
• 6 slices of lemon;
• 600 g sugar;
• water - as needed.

How to cook:

1. The washed cherries are placed in a jar that has already been sterilized.
2. Lemon is cut into rings - 3 pieces, then in half and placed on the berries.
3. Pour boiled water into the jar, not reaching the edges a little, to find out the required amount.
4. Drain the water, mix with sugar and let it boil.
5. Immediately pour the contents of the jar and seal hermetically with a boiled lid.
6. Turn over, wrap.

Cherry compote with orange zest

The technology for preparing this drink is no different from the previous recipe, only instead of lemon slices they add the zest grated from one orange.

How to make cherry and lingonberry compote

Lingonberries have an anti-inflammatory effect and are very good for kidney diseases. It has a specific taste that may not be to everyone’s taste, but the combination with cherries will be very successful.

Wild berries need to be sorted very well and washed thoroughly. Then they proceed according to the standard scheme.

Cherry compote in a slow cooker for the winter

Modern technology makes life easier for the housewife. Preparing compote in a slow cooker is much easier than in the usual way. For a three-liter jar you will need:

• 1.5 kg cherries;
• 200 g sugar;
• 2.5 liters of water.

Sterilize the washed jars using a multicooker, placing them upside down on a steaming bowl and selecting the same mode, sterilization time - 20 minutes.

While the berries are being washed, water is boiled in the multicooker bowl in the “steaming” mode. 10 minutes is enough for this. Fill the jars with cherries and pour boiling water over them. After 10 minutes of exposure under sterile lids, it is drained, mixed with sugar and the “steaming” mode is again set for 10 minutes. Don't forget to stir. Boiling syrup is poured into jars and sealed tightly.

What are the benefits of cherry compote?

The benefits of cherry compote are undeniable. With the double-filling method, the vitamins in the workpiece are preserved much better than with sterilization. And cherries have a lot of them: PP, B, E, A, C. It also contains minerals, especially a lot of iron and magnesium. With an average amount of sugar in the drink, the calorie content of 100 g of product is 99 kcal.

Compote helps cope with anemia, improves the functioning of the cardiovascular system, and relieves swelling. But there are limitations to taking this delicious drink:

• gastrointestinal diseases;
• increased acidity of gastric juice;
• pathology of the pancreas.

Diabetics should not get carried away with it, as the product contains a lot of sugar.

Rules and terms of storage of cherry compotes

Products prepared with sterilization are preserved well in the conditions of an ordinary city apartment. For seaming made without it, it is advisable to have a dark, cool room. Shelf life depends on whether the cherries are pitted or not. Amygdalin, which they contain, can eventually turn into hydrocyanic acid - a powerful poison for humans. As the shelf life increases, its concentration increases. Therefore, such a product is eaten in the first season.

The seedless dish has a longer shelf life and is completely safe even in the second or third year after production.

Conclusion

Cherry compote is a wonderful and healthy drink. Preparing it is not so difficult; the above recipes will help with this.

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