Cherries in their own juice for the winter: 15 recipes

Cherries in their own juice are one of the best ways to preserve for the winter. This is a delicious treat that the whole family will love. The product can be consumed as an independent dish, as a filling for confectionery, or as an addition to ice cream.

Principles of preparing cherries in your own juice for the winter

Sweet cherries in their own juice are an exquisite dessert that best preserves the beneficial properties of the berries. The preparation method does not require long-term heat treatment, so the taste and aroma of the fruit remain virtually unchanged.

Preparing cherries for canning

Juicy varieties such as Valery Chkalov, Debut, Lasunya, Rival, Talisman, Totem, Epos, Full House, and Vekha are suitable for this type of preparation for the winter. Raw materials must be of exceptionally high quality and full maturity. The berries must be carefully sorted, cleared of debris, and stale, wrinkled and damaged ones must be discarded. Rinse thoroughly, drain in a colander, and let the water drain. Further, preservation of cherries in their own juice can be carried out in various ways. It is prepared with and without sterilization, with and without the addition of sugar, and there are different methods for separating the juice or compensating for its lack by adding water.

Preparing containers

Glass jars should be washed thoroughly, checked for cracks and chips on the neck, and sterilized by steaming, oven or microwave. The lids must be boiled and allowed to dry.

Sterilization

For sterilization, you need to choose a pan with a wide bottom, high enough so that after placing the product you can close it with a lid. It is often recommended to place a towel on the bottom to create an additional barrier between the glassware and direct heat. But it is best to take care once to make a wooden grate according to the diameter of the pan. This is a very convenient and durable design. Place the filled container in the pan and pour warm water so that it reaches its shoulders. Products are sterilized by covering them with lids, but not rolling them up, otherwise the air expanding when heated will tear the glass.

Important! The sterilization time is calculated from the moment the liquid boils inside the glass container. First set the heat to medium, reduce it as soon as the water in the pan boils.

Capping

After sterilization with special tongs, the jars are removed from the pan, closed with a seaming key, turned upside down and the quality of the closure is checked. Hot canned food should be covered with a thick blanket and left to cool slowly.

Cherries in their own juice with sterilization

The classic recipe for concentrated canned food for the winter involves the separation of juice as a result of heating the fruit. In order to seal cherries in their own juice, you will need:

Sweet cherries – 1 kg.
Granulated sugar – 1 tbsp. l.

The berries are sorted, washed, placed in glass containers and sweetened. Leave for 2-3 hours to separate the liquid. During this time, the berries will “settle”; you need to add more, up to the base of the neck. Then the products are sterilized for 20 minutes, removed, and sealed.

The recipe with the addition of water is more suitable for canning white, yellow and pink varieties of cherries for the winter due to their insufficient juiciness. You need to prepare the following products:

Cherry – 800 g.
Sugar – 200 g.

First pour granulated sugar into the bottom of the container, then berries to the top. Pour boiling water up to the hangers (you need to do this slowly, in small portions, so that the jar warms up gradually). Sterilize for 20 minutes, close.

Recipe for boiling cherries for the winter:

Berries – 1 kg.
Granulated sugar – 100 g.
Water – 200 g.

Pour the prepared raw materials with sugar in a cooking vessel and leave for 3 hours. Pour in water and put on fire. Boil the berries in their own juice for 5 minutes, roll them under the lid and wrap them warmly.

Recipe for winter cherries with squeezed juice:

Ripe fruits – 1.5 kg.
Granulated sugar – 1 tbsp. l.

Squeeze juice from half the volume of berries, sweeten, and boil. Pour it over the remaining fruits placed in a glass container. Sterilize for 15 minutes, seal.

Cherries in their own juice for the winter without seeds:

Sweet cherries – 1 kg.
Granulated sugar – 300 g.
Citric acid – 3 g.

Prepare the fruits, remove the seeds. Place in a glass container, add sugar, lightly crush, leave for 3 hours until the juice separates. Dissolve citric acid in a small amount of water, pour into the berry mixture and sterilize for half an hour. During this time, the cherries will cook in their own juice. Can be closed and put away for the winter.

Cherries in their own juice without sterilization

Preserving cherries in their own juice for the winter without sterilization is based on pouring boiling juice, syrup or water over the berries three times. For better preservation of the product, you need to increase the amount of sugar and citric acid. To be sure, you can put half a tablet of aspirin in the jar as an additional preservative.

Important! Be sure to remove the seeds.

Sweet cherries, canned for the winter with the addition of water:

Ripe fruits - 2 cups.
Granulated sugar – 1 cup.
Citric acid – 1 tsp. l.

Pour all the ingredients into a liter jar and add boiling water. Let stand for 15 minutes, drain the liquid, bring to a boil, pour into the berries. Repeat the procedure again, seal tightly, turn upside down, and cover warmly.

Natural cherries for the winter with the addition of syrup:

Place the prepared fruits in jars.
Boil syrup at the rate of 1 tbsp. l. sugar per 1 liter of water + 1 tsp. citric acid.
Pour it over the berries, let it sit, drain it, boil it two more times and pour it into jars.
Seal with lids, turn over, cover.

It is convenient to drain liquid from a jar for repeated boiling through a special lid with holes. If there is none, you can make it yourself.You need to heat a large nail or metal knitting needle on a fire and make holes in a regular plastic lid.

Cherries in their own juice:

Berries – 1.6 kg.
Sugar – 1 tbsp. l.
Citric acid – 1 tsp.

Squeeze the juice from 800 g of fruit, add sugar, citric acid and bring to a boil. Place the remaining raw materials tightly in a jar. Pour boiling liquid over it three times, roll it up, and put it away for the winter.

Natural cherries with honey for the winter

Dry the prepared berries, place in a glass container, pour liquid honey, cover with a plastic lid and put in the refrigerator. Honey is an excellent preservative; the product can be stored for up to six months.

Cherries in honey syrup

Boil syrup from honey and water in a 1:1 ratio. Place the berries in jars, pour boiling syrup over them three times, close with a special capping key, turn over, and wrap warmly.

White cherries in their own juice for the winter

For one liter jar you will need:

Cherry – 700 g.
Sugar – 300 g.
Citric acid and vanillin - optional.

Remove the seeds from peeled and washed fruits, place the pulp in a container, cover with sugar, and pour boiling water over it. Sterilize, seal.

Pink cherries in their own juice with spices

An unusual recipe with a spicy taste and aroma for the winter:

Pink cherries – 1 kg.
Sugar – 200 g.
Ground ginger – 0.5 tsp.
Cinnamon – 1 stick.
Star anise – 4 pcs.
Ground nutmeg – 1 tsp.
Coriander – 2-3 grains.
Citric acid – 1 tsp.

Wash the fruits, remove the seeds, add a small amount of water, cook over low heat for 5 minutes. Drain the water, add sugar, citric acid and spices wrapped in a linen bag, boil for 15 minutes. Place the softened berry mass in jars, pour boiling syrup over it, and close.

Cherries in their own juice without sugar

Blanch the berries for 5 minutes in a small amount of water or steam in a double boiler, cool. After they become soft, put them in jars, seal, and sterilize for half an hour. You can close the lid, cool and place in the cellar for winter storage.

How to cook cherries in your own juice with cardamom

To enrich the aroma of summer berries, spices are added to canned food - vanilla, cardamom, cinnamon. You can prepare preparations for the winter with or without sterilization by choosing any of your favorite recipes. Pitted cherries in their own juice with cardamom - a recipe for a fragrant dessert:

Sweet cherries – 1 kg.
Granulated sugar – 200 g.
Citric acid – 0.5 tsp.
Cardamom – 1 g.

Sort the raw materials, wash them, remove the seeds. Place in jars, sprinkling each layer with sugar. Add citric acid and cardamom on top, sterilize for 20 minutes, close.

Recipe for cherries in their own juice in the oven

Ingredients:

Cherry – 800 g.
Granulated sugar – 150 g.
Water – 200 ml.

Place the prepared berries in jars up to the base of the neck, cover with sugar, and leave until liquid is released. Pour water up to the level of the hangers, seal with baking foil and place in the oven. Cook the berries in their own juice at a temperature of 150˚C for 45 minutes. At this time, boil and dry the lids. Turn off the oven, remove the product, remove the foil and roll up.

Cherry juice

Fruit juices are loved by adults and children. Cherries make a wonderful product with low acidity. Fruits for preparing a drink for the winter must be fresh, elastic, ripe, whole. It is better to choose dark, large-fruited varieties of cherries - they have a rich taste and aroma.

What are the benefits of cherry juice?

The beautifully colored sweet drink contains a large amount of vitamins and microelements. The low content of organic acids gives it an advantage over the juices of many other fruits. Thanks to this, it can be used for gastrointestinal diseases.

Attention! It has been proven that cherry juice helps remove heavy metal salts and other harmful substances from the body.

The content of potassium, magnesium, vitamins A and B make it an indispensable product for the prevention of cardiovascular diseases. But it is strictly contraindicated for diabetics due to the high concentration of sugars.

Recipe for cherry juice in a juicer

The principle of operation of a juicer is to extract liquid from fruits by heating them with steam. The simple unit is easy to use. In order to cook cherry juice in a juice cooker, you just need to load the fruit and berry raw materials into a special container, pour 2 liters of water into the lower container, cover with a lid and put on fire. After an hour or an hour and a half, the fragrant nectar will flow into the central reservoir. During this time, you need to prepare glass containers and lids. Pour the hot drink from the reservoir into heated jars by opening the clamp on the tube. Seal, turn over, wrap.

Important! When purchasing a juicer, it is better to give preference to stainless steel models.

Cherry juice for the winter at home

There are various recipes for cherry juice for the winter. The oldest, “old-fashioned” way of processing berries is to boil them in a small amount of water: 1 glass per 1 kg of cherries. The berries are kept on the fire until completely softened. The released nectar is drained, the softened fruits are gently squeezed (but not wiped!). All the liquid is collected, boiled for 5 minutes and rolled up.If you want to achieve transparency, the drink must be filtered and removed from the sediment several times.

There are special devices for squeezing valuable liquid from fruits, among which a hand press would be the most suitable. The process of processing berries does not require removal of seeds, which is very important for large volumes of raw materials. To preserve for the winter, the pressed product is boiled for 15 minutes and covered.

Cherry juice for the winter without pasteurization

Pasteurization is a method of canning in which the product is heated to 70-80 ˚C and kept at this temperature for an hour. Without any heat treatment, no product will be stored for a long time. Therefore, it is recommended to boil the juice for 15-20 minutes before capping. A simple recipe for a drink with pulp:

Squeeze the juice through a press.
Add water to the pulp and cook until softened.
Rub the pulp through a sieve.
Combine the liquid with the pulp, boil, sweeten to taste, pour into jars, and close.

Terms and conditions of storage of cherry blanks

Canned cherries should be stored in a cool, dark, dry place. If the product contains seeds, it should be consumed within a year. The seedless treat can be stored for 2-3 years.

Conclusion

Sweet cherries in their own juice are a semi-finished product for many purposes. It makes wonderful fillings for pies, dumplings, decorations for cakes, and you can use it to make mousses and jellies. As an independent dish, it is also very tasty.