Ways and recipes cherry preparations for the winter

Juicy berries "Shpanki" and "Garlands", sour taste on "Mike" and "Chocolate", frost-resistant "Ashinskaya" and "Metelitsa" - all these names are known to cherry lovers.Connoisseurs of vitamins and wholesome foods know how useful this small red berry is in the winter season, when the body lacks vitamins. Cherry is a dietary product and is easily absorbed by the body. Calorie berries - 52 kcal per 100 g

In Russia, cherry orchards appeared after the 9th century, and many thousands of years ago wild cherry grew in Turkey and partly in a small territory of Europe.

Doctors say that if you take cherry juice every day, it is a very beneficial effect on the cardiovascular system.

The flesh of cherries, a plant growing in almost all regions of our vast country, has a light acidity and contains a lot of vitamins, as well as organic acids: malic, citric and succinic.

Minerals contained in the heart-shaped berry will replace the mass of drugs from the pharmacy: iron and magnesium, potassium, calcium, phosphorus and copper. It is quite possible to strengthen your health with the help of cherries, from which aromatic jams and compotes are obtained, healthy juices and delicious pies and cakes, and gourmets can boast a light cherry liqueur. Therefore, all the housewives in a hurry in the summer to preserve a lot of options for cherry delights: compotes, jams, juices, preserves, and the most practical - also freeze the berry in freezers.

Whatever type of preparation for the winter you choose, remember that berries with a bone are stored in preservation for no more than 4 months, so try to prepare compotes and seedless jams.

If you decide to freeze the berries for the winter - you made a wise decision: frozen cherries retain all their nutritional value, aroma and taste, unlike many other berries.

Cherry, frozen with a stone, retains more juice. Wash the collected berries with warm water and dry thoroughly.

In this mode, cherries can be stored for almost 12 months. To keep the fruits intact, not dented, divide the entire volume of fruit into small portions of up to 0.5 kg. If the cherry is stored in packets, then it will be better to freeze it first on some dish, and then add the hardened fruit to the bag. In this case, no berry is deformed, retaining the original appearance.

It is very convenient to put cherries in plastic containers with lids, good, now you can choose any size and shape.

If there are no containers, and in bags the cherry will take up a lot of space in a small freezer, you can use a plastic bottle as a container: cut the narrow part of the bottle neck, pour the frozen fruits into the remaining part, close the package, securing it with a pharmacy gum around the circumference - this storage method will save place in your cell or fridge.

Cherry preservation is a serious stage in summer harvesting. In any case, no matter what you choose, any of your “pieces”, whether it is compote, juice, jam, mashed potatoes, jam or homemade wine, will have an individual taste depending on the cherry variety and components of the canned product.

During the harvest year, some housewives "cope" with not one dozen kilograms of healthy and tasty berries.

If, nevertheless, the strength is not enough, and you want to do without cooking, then one of the economical ways is to dry the fruits. Such a cherry can be safely added to tea or compote in the winter, reminding yourself of the aromas of summer evening. It is not necessary to roll up in banks and sterilize.

Dried berry is an excellent alternative to dried fruit at any time of the year: on winter evenings, it will become a worthy filling in cakes.

If your family loves sweets very much - the version of cherry jelly without cooking will suit you 100%. Split blender or using a meat grinder juicy fruits of cherry, washed and dried before. Of course, the berries should be boneless.

Add powdered sugar to the mass, put it in clean jars or plastic containers, and put it in the refrigerator without any sterilization. Such containers with jelly, which do not need to be rolled up, will perfectly “work” in the freezer, waiting for their time.

Cherry preserving is an absolutely simple process. There are a huge number of recipes, according to which you can prepare both jams in a jar and compotes in three-liter bottles. Some housewives prefer to simply pour the fruit with sugar boiling water in bottles for compote, others pour the cooled boiling water from the can into the pan, boil it and only then decide to roll up the finished product.

The most popular type of preservation is, of course, cherry jam and compote. They have a fairly rich taste, although, when cooking jam, you have to spend more time.

Each housewife has her own secrets when preserving cherries, some add “fragrant” notes to jam, for example, vanilla. Of course, this is a matter of taste.

Compote is prepared according to one principle: a certain amount of sugar is added to the fruits of a cherry with a bone or without - given the acidity inherent in the berry, each is guided by his own taste. Then the whole mass is poured steeped in boiling water, infused for 15 minutes and poured into a container on the stove. Bring to a boil, pour back into the banks and instantly roll up the banks.

With jam, of course, you have to tinker: we harvest the washed and dried berries, then they are poured with sugar and remain “to wait” for the juice to come out. After that, a container with a sweet mass is put on the fire and cooked in several passes.

It is recommended to remove the foam during boiling with a skimmer, but according to some recipes, it is not necessary to do this.

By the way, many people pour pure fruits with sugar syrup (200 ml of sugar and half a liter of water per 1 kg of sugar), boil for 15 minutes in advance. Then the cherry, poured with syrup, boil for another 15 minutes, and then poured into jars.

Another option for canning is jelly - a delicious cold fruit dessert. It can be prepared even from frozen berries, removing it from the supplies in the freezer.

First of all, bones are removed from the berries, cherries are poured with sugar and put on the fire. Then dissolved gelatin is added to the same place, boiled for just a few minutes. The finished jelly is poured into sterilized jars and rolled with lids.

When freezing ripe cherry fruits for the winter, remember that you can thaw them only once, repeated freezing will adversely affect the berries, so you need to freeze the cherries in small portions. Cherry with a bone is stored in frozen form for only a year, since amygdalin is a part of the seed, a substance that, if it is stored for a long time, secretes hydrocyanic acid - a poison that is dangerous to human health. Berries must be selected whole, not overripe and without damage.

The original way to freeze berries is in cubes. Cherry in such an unusual "frame" will look great in an elegant cocktail. In a form for ice, preferably with rather large cells, we lower the washed cherries with a stone (you can even leave the stem for the effect), pour over the cooled boiled water.

If the ice crate does not have a lid, carefully wrap it with cling film and place it in the freezer. Such frozen cherries will surprise and delight your loved ones.

Cherry in sugar syrup is an excellent option for sweet teeth. First, syrup is made from sugar and water, then cooled. They pour fruit without stones. In this form, the cherry must be infused for two hours. During this time, each berry is completely saturated with sweet syrup.After that, the cherry unfolds in containers, poured the remaining syrup and put in storage in the freezer.

Drain cherries for the winter at home in several ways. The cheapest, but durable - drying the fruits in the air. Whole berries should be carefully picked and washed, and then spread out on convenient pallets or cutting boards of large size. Cherry berries are placed in the sun, but at night they should definitely be brought home.

True, dried pitted cherries are not suitable for baking, therefore, the seedless fruits will have to be dried either in an electric dryer or in an oven.

With the dryer, everything is quite simple: you need to wash the cherries, sort and remove the stones. Sprinkle with sugar, about 2 kg per bucket of cherries.

After some time, the berry will put the juice, then the container is placed on the fire, brought to a boil and immediately removed from the fire. With the help of the skimmer, we transfer berries to the other container, which we also set on fire. As soon as the juice appears, we shift the cherry onto the grid of the electric drier, set the desired temperature - about +80 degrees and dry for about 10 hours. Lower temperatures can cause mold or sour product.

The remaining juice from the cherry can be rolled up in jars and used in the winter as a syrup. Dried cherries can be stored in containers with tight-fitting lids.

Recipes for which you can cook a variety of preparations of cherries - a great many. However, each hostess can bring in their own "flavor" and hit the guests on cold winter evenings with magnificent delights from such healthy and tasty cherries.

Cherry jam is especially popular. The consistency is thicker than jam, and if you like just such a non-flowing mass, you can cook it with gelatin.

Special skills for making cherry jam are not required, the main thing is patience and love of twists. Thick jam is perfect for fragrant pancakes, and for lush pancakes, they can be filled with cakes and used as a layer in the cake.

Consider how the jam is prepared. Washed and pitted cherries are put into a saucepan and covered with sugar. After the juice has stood out, beat the mass with a blender. Gelatin is added to the liquid mass for 10 minutes, then set on fire, stirring regularly with a spoon. When the next jam boils, cook it for 20 minutes until thick and boiling.

The finished mass is poured into sterilized jars and closed for the winter.

Exquisite delicacy of cherry - marmalade, which surprises not only taste, but also rich red color. And without any chemical additives and dyes. Even without gelatin, which can be replaced by agar-agar, a substance of plant origin, extracted from seaweed.

Such a delicacy, cut into squares, or rolled in sugar, will look original.

Cherry pitted break blender. Then you need to grind the resulting mash through a sieve. Add to the sugar mass - 250 grams per kilogram of berries. Then vanilla sugar is added and the mass is brought to a boil.

Before handling cherry and sugar, it is necessary to pour warm water over the agar-agar, and when it swells, add it to boiling cherry puree. Cook for 10 minutes, stirring constantly.

Remove the mass from the fire, pour into the mold and leave to cool.

After 2 hours, the finished marmalade can be cut into pieces and, if desired, powdered with powdered sugar.

If desired, marmalade can be rolled up in banks for the winter, in this case there is no need to use agar-agar. Cherry fruits (1 kilogram), without bone, are put into a saucepan, pre-weighed. Heat until cherry juice appears.We rub the resulting mass through a sieve, add sugar (600 grams) and continue to simmer over low heat.

When the cherry mass is boiled down to 1 kilogram, we pour into jars and roll up the lids.

If you want to please your loved ones with an unusual cherry dessert, you can cook candied cherries - a very fragrant and original product. True, it will take more than one day to tinker with him.

Fill kilogram of cherry with sugar syrup (2 kg) and leave for two days. Then pour the syrup through a sieve and add another 400 grams of granulated sugar and boil again. The procedure is repeated at least 4 times. Last time, leave the mass for 10 days, pour the mass through a sieve and leave the berries on it for two hours. After that, you can dry the cherries directly on the sieve in an oven at a temperature of about 40 degrees.

Candied fruits are ready: sprinkle them with powdered sugar and store them in containers with a sealed lid.

Cherries are very useful and tasty berries, records of healers of ancient years testify to this. For example, cherry is very useful for anemia and cold. Even the leaves of this plant are often used in pickling vegetables, as they give an irreplaceable flavor to the final product.

Cherry leaves are used in the manufacture of tea substitute, they have anti-inflammatory action. In ancient times, the infusion of the leaves of the cherry was used as a styptic for hypertension. When cystitis is useful infusion of the twigs of cherries.

Cherry peppers, brewed as tea, help with chronic bronchitis.

When cooking jam, it is recommended to use enameled dishes with a wide bottom. Jam can not be boiled in aluminum, it is unhealthy. The mass of berries should not exceed six kilograms, otherwise the cherry will be difficult to mix.

Sterilize jars or jam can be in the microwave or in the oven. Iron lids must also be sterilized, but the screw lids are simply dipped in boiling water.

How to prepare cherries for the winter, see the following video.