Options for harvesting cherry for the winter: jam and drying

Have you collected a rich harvest of cherries, and even the whole family can not eat it? Then home preservation will come to your aid. Its recipes are simple and tested for years. Try some of them and decide how you want to taste this sunny summer fruit on a cold winter evenings!

Cherry jam

The first thing that comes to mind when the phrase "harvesting for cherry winter" is, of course, jam! Sweet, fragrant and bright food, pleasantly reminiscent of a warm summer.

Ingredients (per 2 liters of jam):

• Two kilograms of cherries;
• Two kilos of sugar sand;
• 300 milliliters of water.

Jam varen

Recipes for homemade jam cherry jam are different: some offer to clear the fruits from the bones, the second - on the contrary, leave them, the third - to cook at one time, the fourth - on the contrary, to stretch the process. This option involves the preparation of a treat without the time-consuming extraction of the nucleoli, but using a large amount of time. This is due to two reasons: firstly, the bones give a piquant note to the finished jam, and secondly, the duration of cooking makes the dainty more dense, and the cherries in it are larger and juicy.

Preparation:

1. So, the process of harvesting cherry for the winter begins with its preparation. Fruits must be sorted by removing leaves, twigs and other unnecessary mote, and thoroughly washed.
2. From the water and three quarters of granulated sugar, prepare the syrup, and pour over the boiling mixture of pure fruit. Leave it overnight.
3. The next day, put the cherry pot on the burner with medium-sized fire, cover with the remains of sugar. Boil five minutes on low heat, then leave the jam for 10-12 hours.
4. Boil again for 5 minutes on low heat, and leave again for the night.
5. The third time to put the jam on the hotplate, cook for ten minutes, after which you can roll in pasteurized jars. Cool the cans by turning them downside down.

Dried cherry

Another option for harvesting cherries for the winter is drying. These dried fruits are very convenient to use for adding to cupcakes, biscuits and pies, for making compotes and fruit drinks.

Ingredients:

• Two kilograms of cherries;
• 600 grams of sand sugar;
• liter of water.

Preparation:

1. Of course, the process of harvesting cherry cherries for the winter begins with a bulkhead: clean, wash, dry.
2. Then the more difficult stage is to remove the bones. To do this, you can use an English pin or a straw from the juice, squeezing out the nucleoli from the cherry.
3. From sugar and water, cook the syrup and put the flesh of the cherry, peeled from the bones, into it for about 6-8 minutes. Cherries are best placed in the sugar mixture in parts, then catch a noise and put on a dish to cool.
4. Cool frozen fruits in one layer on a baking sheet and put in a dry dark room, turning every two or three days to the other side. After a couple of weeks, dried cherries can be considered completely ready. It must be spread over glass jars with lids and put in a locker for storage and subsequent use.