They harvested a rich harvest of cherries, but even the whole family can’t eat it? Then home canning will come to your aid. Its recipes are simple and proven over the years. Try some of them and decide how you want to enjoy this sunny summer fruit on cold winter evenings!
Cherry jam
The first thing that comes to mind with the phrase "harvesting for the winter of cherries" is, of course, jam! Sweet, aromatic and bright treat, pleasantly reminiscent of a warm summer.
Ingredients (for 2 liters of jam):
- two kilograms of cherries;
- two kilograms of sugar sand;
- 300 milliliters of water.
Jam Jam strife
The recipes for homemade cherry jam preparations are different: some offer to clear the seeds from seeds, the second - on the contrary, leave them, the third - cook at one time, the fourth - on the contrary, to stretch the process. This option involves the preparation of goodies without the laborious taking out of the nucleoli, but using a lot of time. There are two reasons for this: firstly, the bones give piquant notes to the finished jam, and secondly, the duration of the cooking makes the delicacy thicker, and the cherries in it larger and juicier.
Cooking:
- So, the process of harvesting cherries for the winter begins with its preparation. Fruits must be sorted out by removing leaves, twigs and other unnecessary specks, and washed thoroughly.
- Prepare syrup from water and three quarters of granulated sugar, and pour pure fruit into a boiling mixture. Leave overnight.
- The next day, put a bowl of cherries on a burner with medium-sized fire, cover with the remnants of granulated sugar. Boil for five minutes over low heat, then leave the jam for 10-12 hours.
- Boil again for 5 minutes over low heat, and leave again overnight.
- For the third time, put the jam on the burner, cook for ten minutes, after which you can roll it into pasteurized jars. Cool the cans by turning them lids down.
Dried cherry
Another option for harvesting cherries for the winter is curing. These dried fruits are very convenient to use for adding to muffins, biscuits and pies, for the preparation of compotes and fruit drinks.
Ingredients:
- two kilograms of cherries;
- 600 grams of granulated sugar;
- litere of water.
Cooking:
- Of course, the process of harvesting dried cherries for the winter begins with a bulkhead: clean, wash, dry.
- The next more difficult step is to remove the bones. To do this, you can use a safety pin or a tube from the juice, squeezing the nucleoli out of the cherry.
- From sugar and water, boil the syrup and dip in it the pulp of cherry, peeled, for about 6-8 minutes. It is better to put the cherries in the sugar mixture in parts, then catch with a slotted spoon and put on a plate to cool.
- Arrange the cooled fruits in one layer on a baking sheet and place in a dry, dark room, turning over every two or three days to the other side. After a couple of weeks, the dried cherry can be considered fully prepared. It must be laid out in glass jars with lids and put in a cabinet for storage and subsequent use.