HOMEMADE FROM FRESH CHERRY

Ripe cherries contain up to 10% glucose and fructose, they contain malic and citric acids, vitamins and tannins. Cherries are very well suited for processing. Cherry fruits are excellent raw materials for home processing. Cherry blanks have good taste and a beautiful bright rich cherry color. Cherry fruits are removed with stalks and cut off immediately before processing. What can be prepared from cherries at home? The best ways to harvest cherries are to make jam and swirl compote.

However, a useful tip when preparing compotes is not to mix cherry fruits of different sizes and degrees of maturity, this will not spoil the appearance of the workpiece. Cherry jam at home can be cooked with or without seeds. From cherries, you can cook not only traditional jam and close the compote, but also make delicious juice and jam. Cherries of any variety, degree of maturity and size of berries are suitable for making juice. Juice made from cherries is generally sour, so it's a good idea to juice it with added sugar or mix it with other sweeter fruits like raspberries or cherries. Cherries can be dried and frozen in sugar and honey, freezing in sugar or with the addition of honey allows you to keep the shape of the fruit and their color after defrosting. For drying, dark-colored cherry fruits are selected - morell, they are large and juicy.

An easy way to preserve cherries.The easiest home-made method of harvesting for the future is considered to be filling cherries with sugar. Cherries should be washed, poured into a bottle or jar by 2/3 and then supplemented with sugar. Cork the bottle and keep in a cool place until the juice appears. Then the resulting workpiece can be used. Cherry fruits are used as a dessert, for making cherry mousses and jelly.The main condition for storing such a blank can be in a cold room and not more than a year.

Making pitted cherry jam. Sort the cherries and wash. If you decide to cook seedless jam from cherries, then the seeds will have to be removed. This can be done with a bone extractor or just by hand. Prepared cherries should be poured into a basin and sprinkled with sugar. For one kilogram of cherries, you need 1.5 kilograms of granulated sugar. Berries covered with sugar must be kept for 4 hours. The cherries will give juice and can be simmered using the jam method.

Cooking homemade cherry jam with pits. When cooking jam with a bone, it is necessary to save the cherry berry so that it does not wrinkle. Therefore, cherries must be pricked with a pin and put into a basin for cooking jam, pour syrup over. The syrup must be hot. The syrup is prepared from 1 kilogram of berries, 1.5 kilograms of sugar and 2 glasses of water. Cherries soaked in syrup should stand for 3 hours. Then the jam is cooked as usual in 2-3 doses.

Cherry confiture is an excellent preparation. Confiture is cooked in two stages, first the syrup is boiled, and then the cherries are boiled in the syrup. The taste of confiture depends on properly prepared syrup. A syrup is prepared from water or cherry juice, with the addition of sugar in the ratio of 1 glass of juice, per 1 kilogram of sugar. The syrup must be boiled until tender. Then pitted cherries are added to the syrup in small portions. Cooking confiture from cherries can be single. Readiness can be determined by the appearance of the cherry. If the berries float evenly in the syrup, the confiture is ready. Hot cherry confiture is laid out in jars along the edge of the neck and covered with parchment or simple lids. Cherry confiture can be stored at room temperature.

We twist cherry compote. For pouring or syrup, you need to take from 0.7 to 1.2 kilograms of sugar per liter of water, depending on how sour the cherry is. Wash the cherries well and place them tightly in jars up to their shoulders. Prepare syrup and pour over berries. Sterilize from the moment of boiling water 0.5 liter jars for 15 minutes. Roll up and turn over.

Compote of cherries with spices. Whole cherries or pitted are marinated. Berries should be put in jars and prepare syrup. For one liter of water, put 0.8 kg of sugar, 3 cloves, 3 peas of allspice and vanilla sugar. Pour jars with hot syrup and sterilize.

Cherries preserved in their own juice. For one kilogram of cherries, 300 g of sugar and 0.5 cups of water are needed. To prepare cherries in their own juice, you need to take a third of the cherries, remove the pits and put them in a saucepan, add 3 tablespoons of sugar, add water and heat without boiling. Rub the heated cherries through a sieve and put in the pan where they were cooked. Add the rest of the sugar and bring to a boil, stirring. Put the cherries in jars and pour over the resulting juice. Sterilize jars and roll up with a seamer.

Prepare Cherry Juice with Easy Juice Cooker. Wash and sort the cherries, place in a juicer. Pour hot cherry juice into prepared jars and seal immediately. Juice squeezed using an electric juicer should be poured into jars and allowed to settle. Then drain the light juice without sediment, bring to a boil and seal the spill into jars.

We prepare cherry jelly at home. It will take 1 kg of cherries, ¼ liter of apple juice, 0.5 kg of sugar. Wash cherries and remove pits. Put the berries in a saucepan, add 0.5 cups of water and cook until softened. Then grind with a blender and add sugar and apple juice to cook until thickened. Put the finished cherry jelly into jars and roll up the lids.

The most natural way to harvest cherries is drying. No sugar required here. For drying, a ripened dark cherry is taken, it must be washed well. In order for the drying process to go faster, the cherries must first be lowered for a few seconds in a 1% boiling solution of baking soda. Then cool in cold water. Let the water drain and dry in the oven with the door open at a temperature of 50-60 degrees. When the cherry dries a little, the temperature must be raised to 80 degrees. Dry cherries are stored in linen bags in a dry place. Used for the preparation of compotes and broths and.

Cherries, especially large ones, are well suited for harvesting it by pickling. To do this, you need to make a marinade filling based on 1 liter of water, you need to take 0.7 kg of sugar, 2/3 cup of table vinegar, and a little cinnamon. Place prepared cherries in jars up to their shoulders. Prepare the marinade and pour the hot marinade over the cherries in jars. Sterilize jars in boiling water for 10 minutes. Pickled cherries are used to make desserts and added to salads and sauces.

Cherries frozen in syrup. Prepare sugar syrup with cinnamon. For one liter of water, you need 1.5 kilograms of granulated sugar and cinnamon on the tip of a knife. Wash cherries and place in freezer molds. Pour in cold syrup and place in the freezer. When freezing cherries in syrup, they completely retain their color and shape.

Freeze cherry puree. Wash cherries and remove pits. Then grind with a blender or combine. The resulting cherry puree is mixed with honey and divide into molds. To freeze. For one kilogram of cherries you need 200 grams of honey.

Compote is preserved from cherries for the winter, jam is made and cherries are made in their own juice. Cherry canning winter will be a real find.

Delicious, sweet compote quench your thirst. Cherries in their own juice suitable for various pastries, dumplings. Cherry jam Great option for winter tea.

The article gives proven recipes for cherry compote, jam, cherries in their own juice, frozen cherries for the winter.

Delicious cherry compote without sterilization. Easy to prepare, a refreshing drink will come out.

Ingredients: fresh cherries, sugar, water.

Recipe

On the three-liter jar you will need 500 grams of cherries, 250 grams of sugar, 2.5 liters of water.

Sort cherries, wash. Wash and sterilize jars and metal lids.

Arrange the cherries in jars, add sugar, pour boiling water halfway. Cover with lids and leave for 10 minutes to melt the sugar.

Add boiling water to the top, roll up the lids. Turn jars upside down and cover until completely cool. Store the drink in the basement.

Ingredients: cherries, sugar.

Recipe

Wash and sterilize jars and lids. Sort and wash cherries. Pour cherries into jars, about 1 kg each.

Pour boiling water into jars with cherries to the top, cover with lids and leave for 30 minutes, infuse.

Drain the water from the jars into the pan, add sugar (700 grams per 3 liter jar, in winter I mix the compote with water, it doesn’t affect the taste much - I do this to save space and jars, if you don’t mix, add 300 grams of sugar per 3 liter jar). Stir and bring to a boil. Ready syrup pours jars with cherries and roll up the lids.

Turn the jars upside down and cover, leaving to cool completely. Compote can be stored in a pantry at room temperature.

Such canned cherries are suitable for baking muffins, pies, cakes. For conservation, you need a little sugar.

Ingredients: cherries, sugar.

Wash and sterilize the jars (I have half a liter). Pour cherries 1/4 of the way into jars. Then fall asleep 1 tbsp. l. into each jar on the surface.

Again a layer of cherries and a layer of sugar, repeat to the very top. It took me 3 tbsp for a jar. l. Sahara.

Cover the jars with lids and sterilize for 15 minutes (liter for 20 minutes).

We take out the jars and roll them up with lids, turn them over until they cool completely.

Compotes, jelly are cooked from such cherries in winter, dumplings with cherries are molded. Add to cakes, and various pastries.

Properly and quickly cooked cherries in their own juice retain more vitamins than jam or jam.

Ingredients: cherries - 1.5 kg., sugar - 1 kg.

Cherry in own juice recipe

Wash and sterilize jars and lids. Wash and sort the cherries well, remove the seeds.

Cover jars with lids and sterilize in a saucepan with water for 15 minutes.

We take out the jars and roll up the lids. If the sugar has not completely melted, put the rolled jars on their side and twist around the table until the sugar has completely melted.

Turn jars upside down and leave to cool.

Video - Cherries in their own juice with sugar for the winter

This recipe is suitable for baking pies and for tea. Tasty and fragrant cherry jam for the winter - popularly called a five-minute.

Ingredients: cherries - 1 kg., sugar - 1 kg.

jam recipe

Sort and wash the cherries, remove the seeds. Place in a non-stick pan. Sprinkle the cherries with sugar and leave for 1 hour to let the juice flow.

We put the pan on the fire, as soon as it boils, cook for 5 minutes, removing the foam. Remove the pan from the heat and leave the cherries for 3-5 hours, cover with a towel.

Cook again for 5 minutes after boiling, insist 5 hours. So repeat 3 times.

Pour the finished jam into sterilized jars and roll up the lids. Turn the jars upside down, wrap with a blanket, leave to cool completely.

Video - Seedless cherry jam

For the winter, you can freeze pitted cherries in the freezer. Probably the fastest recipe for harvesting cherries for the winter. Cherry does not lose its taste and useful qualities. Such cherries are suitable for making pastries, dumplings, compotes.

Ingredients: cherries - 1 kg., sugar - 100 g.

frozen cherry recipe

Wash and sort ripe cherries well. Remove the bones, sprinkle with sugar. Pour the cherries with sugar into a bag and put in the freezer.

In winter, get the required amount and cook various dishes.

Video - How to remove (pull out, take out) pits from cherries?

These are simple and proven recipes for canning cherries for the winter.

Cherry is considered to be the queen of summer. It is she, the ruby ​​beauty, we regale ourselves with pleasure, tilting the heavy branches from the abundance of berries. Cherry in its own juice is a kind of time machine, or, if you like, a virtual bridge that connects us to a cold winter with a sunny summer. Oh, how good these round berries will be in dumplings, pies and compotes. The aroma of cherry, spreading around the apartment, immediately fills it with comfort, warmth and the promise of happiness.

Cherry in its own juice is the simplest type of preparation that does not take much time, but will give a lot of pleasure. And besides, you can choose any option that suits your taste: with bones or not, with or without sugar. The main ingredient is cherry, and it is worth paying close attention to it. The berries must be ripe, fresh and quite large, they will retain their shape better if you suddenly choose the pitted option, plus they have a lot of juice, which is very important for this type of preparation. The pulp of small cherries after removing the stone does not take on a very appetizing shape, and in winter, cherries in their own juice should, you see, also please the eye. Before conservation, cherries must be carefully sorted out, wormy, unripe or spoiled fruits, all twigs and leaves removed. It is necessary to wash the cherries selected for harvesting very carefully so as not to wrinkle in any case, otherwise it will release its juice ahead of time.

Now for the bones. This occupation requires patience and time, but if you involve other family members in this business, then the work will go faster and more fun. After all, everyone loves cherry pies in winter. Options for removing the bone - more than enough. Someone is armed with special devices, someone uses a pin in the old fashioned way or simply pulls out the bones with his hands. The main thing is that the pulp remains as intact as possible.

Decided to leave the cherries with pits? Even easier. Then your task is to carefully sort it out, wash it and proceed to harvesting. Such berries will no doubt look more beautiful, but do not forget that they are not intended for long-term storage. The substance contained in the bones after 8-10 months begins to turn into hydrocyanic acid - the most dangerous poison, which is easy to poison. So it is advisable to use the blanks before this time, turning them, for example, into fragrant compotes.

To prepare cherries in their own juice, take small glass jars - 0.5 l or 1 l - this is very convenient: they opened it and immediately used it for its intended purpose. Before laying the cherries, wash and sterilize the jars in the usual way for you. For all types of cherry preserves, use varnished tins, aluminum tins, and if screw cans, then metal screw lids. These lids are less susceptible to oxidation.

Just a few words about storage. Cherries in their own juice feel great at room temperature, but jars must be stored in twilight or darkness, as cherries can change color in the light. So arrange your cherished blanks for the time being in cozy pantries. Let them wait there for their finest hour.

And now, armed with our simple but important tips, choose a recipe to your taste and, as they say, good luck.

Natural cherries in their own juice with pits

Ingredients:
cherry - quantity as desired.

Cooking:
Sort the cherries, rinse them well under running water, then let the water drain, place them in prepared sterilized jars to the top and fill with boiling water. Cover the filled jars with lids and sterilize: 0.5 l jar - 15 minutes, 1 l jar - 20 minutes. During sterilization, the cherry settles, so you need to periodically replenish the jars, reporting the right amount of berries to them. After sterilization, roll up the jars, turn upside down and leave in this form until completely cooled.

Pitted cherries in their own juice with sugar (method number 1)

Ingredients:
cherry - quantity at your discretion,
sugar.

Cooking:
Sort the cherries, remove spoiled berries. From about a third of the berries selected for preservation, remove the seeds, chop the pulp in a meat grinder and squeeze the juice. Add sugar to it at the rate: for 1 liter of juice - 300 g of sugar and bring to a boil. Let the juice boil a little so that the sugar dissolves well. Arrange the remaining cherries in clean sterilized jars, fill the berries with hot cherry juice and sterilize: 0.5 liter jar - 20 minutes, 1 liter jar - 25 minutes at a temperature of 100ºС. Then roll up the jars, turn upside down, cover with something on top and leave to cool completely.

Pitted cherries in their own juice with sugar (method No. 2)

Ingredients:
cherry - quantity as desired,
sugar.

Cooking:
Place the prepared cherries, selected for conservation, tightly in clean sterilized jars, pouring 1-2 tbsp every 2 cm. sugar and periodically shaking the jars so that the berries are evenly distributed. From above, also pour a couple of tablespoons of sugar into each jar. Cover the filled jars with lids and place them in a pot of water. Sterilize at 100ºC: 0.5% liter jar - 15 minutes, 1 liter jar - 20 minutes. Then carefully remove the jars of cherries from the pan, roll up the lids, turn over, wrap and leave to cool completely.

Pitted cherries in their own juice with sugar (method number 1)

Ingredients:
1 kg cherries,
300 g sugar.

Cooking:
Sort the cherries. Wash them thoroughly, without applying too much pressure, and remove the pits. Put the finished pulp in a saucepan, add sugar, bring to a boil, remove from heat and, after packing in clean, sterilized jars, roll up the lids.

Pitted cherries in their own juice with sugar (method number 2)

Ingredients:
cherry,
sugar - 1 stack. for every kilogram of berries.

Cooking:
Sort the collected fruits, remove the seeds and, in the prepared enameled bowl, sprinkle the cherry pulp with sugar at the rate of: 1 stack. sugar per 1 kg of cherries. Leave the berries in this form for 12 hours so that they can soak in sugar and extract the required amount of juice. Then put the pot with cherries on the fire and let it boil. Arrange the berries in sterilized jars, pour over the juice released during cooking and immediately roll up the boiled lids. Turn the jars upside down, wrap and leave to cool. When they are completely cool, send the workpiece for storage in a dark place.

Pitted cherries in their own juice without sugar

Ingredients:
large, ripe cherries - how much to eat.

Cooking:
Sort the cherries, pour the selected berries with cold water and leave for 1 hour. Then remove the seeds from the berries, and put the pulp in a saucepan. Next, arrange the pitted fruits in sterilized jars, fill them with the remaining juice in the pan and put the filled jars to be sterilized as follows. Cover the bottom of a large saucepan with a thick cloth, place jars on it, pour so much cold water into the saucepan that it does not reach the neck by 2 cm. Set the pot with cans on gas and sterilize: 0.5 liter cans - 15 minutes, 1 liter cans - 20 minutes from the moment the water boils. After sterilization, carefully remove the jars from the pan, tightly cork with boiled lids, wrap and leave to cool completely.

"Drunken cherry" in own juice for pastries and cakes

Ingredients:
1 kg cherries
700 g sugar
300 ml of water
200 ml of vodka or cognac.

Cooking:
Thoroughly wash the selected ripe and large cherries, shake off the water. Add sugar to the water and bring to a boil over low heat, stirring occasionally. Dip the cherries into the boiling sugar syrup and cook for 10 minutes, periodically removing the resulting foam. Then take the cherry out of the syrup, place it in clean sterilized jars, add vodka or cognac to the hot syrup and mix well. Pour the cherry berries with the resulting solution, immediately roll up the jars with sterilized lids, turn upside down and leave to cool completely. Store such a blank in a dark, cool place.

Cherries in their own juice in a slow cooker

Ingredients:
1 kg cherries
1 stack Sahara.

Cooking:
Sort the cherries, wash them, dry them slightly, put them in a multicooker bowl, sprinkle with sugar and leave for 4 hours to make the juice stand out. Turn on the “Steam” mode for 20 minutes to dissolve the sugar, then set the “Extinguishing” mode for 60 minutes. If the multicooker has a “Preparation” mode, then first turn it on for 30 minutes, and then switch the multicooker to the “Extinguishing” mode for 1 hour. Transfer the finished cherries to pre-sterilized jars and roll them up with boiled lids.

Harvested cherries in their own juice will help you stay in a dreamy-cherry mood all winter long and maintain optimism, filling your tired body with tasty and healthy vitamins.

Good luck preparing!

Larisa Shuftaykina

Cherry is a magical berry! You always want to keep the taste and aroma of these ruby ​​berries for the winter. If jam and compotes are already pretty fed up and you want something new, then make cherries in syrup. This blank will not take much time and effort, but you will be satisfied with the result - that's for sure!

So, we have 2.2 kilograms of cherries. We start preparing cherries in syrup by washing the berries and throwing them in a colander to drain excess liquid.

While the cherries dry out the jars. I do this in the microwave - quickly and conveniently. To do this, I pour 1.5 centimeters of water into clean jars and steam them in the microwave for 4 minutes at full power. I drain the rest of the water. Banks are ready!

Now we put the berries in jars, while taking up about 2/3 of their volume.

I have jars of 700 grams. I do not take out the pits from cherries. Although, if you have time and desire, you can do it. But, as for me, duck pitted cherries are not cherries!

After the set time, we drain the water into a saucepan for boiling syrup, after measuring the amount of drained liquid with a measuring cup. It is convenient to use a second container for this manipulation. First, the liquid from all the cans was poured into one saucepan, and then poured from it with a measuring glass into another - a working one. I got 2100 milliliters of drained water. For every 500 milliliters of water, you need to take 250 grams of sugar. For my volume, you need 1050 grams of sugar.

Add sugar and put syrup on fire. Pour the boiled syrup back into the jars.

We twist the blanks with lids and leave to cool under a warm blanket. From the volume of berries indicated at the beginning of the recipe, 6 jars of 700 grams were obtained.

As you can see, this recipe for harvesting cherries is really very simple and quick. It will help you easily cope with a large crop of this berry in two counts. And most importantly, the result is a favorite delicacy of children and adults - sweet cherries. And from the syrup diluted with water in winter, a wonderful drink comes out.

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Cherry retains its taste well, and thanks to the acid does not require the addition of preservatives. Experienced housewives put it in pies, biscuits in winter, and use it to decorate the cake.

Cherry is good for the cardiovascular system, removes cholesterol, and also has analgesic properties for sciatica. In winter, it is advisable to eat it with the flu and for the prevention of colds.

There are a lot of photos of canning recipes for cherries, sweet cherries and other berries on the Internet. We will reveal the secrets of experienced chefs, and you will get excellent cherry compote, jam, marmalade and marmalade.

Before canning cherries, you must.

Properly sterilized jars guarantee that the blanks will stand the whole winter without problems. How to do it right at home? We will use the old proven method - steam.

1. A sieve is placed on a wide pot with boiling water.
2. On a sieve over the steam put the jars neck down.
3. For a liter jar, it is enough to be over the steam for 7-10 minutes, and for a three-liter jar - 15 minutes.
4. Lids are sterilized in boiling water for 2 minutes.

You will need:

Cherry in syrup

• Cherries 4 kg
• Sugar 800 g
• Water 2 l

We clean the cherries from the stones. Pour sugar into a saucepan, add water and bring to a boil. Stir sugar over low heat until completely dissolved. Add cherries and cook for 5-10 minutes, removing all the foam from above. Pour the boiled berries into a jar and fill with liquid. We do not fill the jar to the end, leave about 1 cm. Close the lid and put it in a jar in boiling water for 10-15 minutes. Then we cool the finished cans and hide in a dark place. Keeps for a whole year.

Compote

The compote recipe is designed for one three-liter jar.

• Cherry 1 tbsp.
• Sugar 1 tbsp.
• Water 2.5 l

Rinse the cherries, remove the stalks, put them in a sterilized jar and pour boiling water over them. Let it brew for 10-15 minutes and drain the water soaked in cherry flavor into a separate container. Add sugar to a pot of water, let it boil and dissolve. Pour the cherries with ready-made sweet syrup and quickly close the lid. Banks settle in a warm blanket until completely cooled.

If a cherry is in compote with a bone, then its shelf life is a maximum of a year.

Jam

The cherry itself does not have jelly-forming properties, so other berries are added to recipes to make jam of the desired consistency.

Gooseberry jam

• Cherry 1 kg
• Cherry 1.1 kg
• Water 150 g
• Gooseberry juice 150 g

Cherries are pitted and scrolled through a meat grinder. The smaller the better. Pour into an enamel pan, add water, sugar and boil over low heat for 20 minutes. Gooseberries are added at the very end. Hot jam is poured into jars and rolled up with metal lids. Stored in a dark place for more than six months. If you close the jam blanks with a plastic lid, then you need to store it in the refrigerator for about a month.

cherry jam

• Cherry 3 kg
• Sugar 1 kg
• Baking soda 1 tsp

We clean the cherries from the stones, pass through a meat grinder and put in a saucepan to cook on a large fire. As soon as the cherry mixture boils, reduce the heat on the stove and note the time. After 40 minutes, add soda. Do not worry, the jam will turn green at first, but after a while the red color will return. Add sugar and cook for another 40 minutes, stirring constantly. Pour into jars, close the lids and wrap with a warm blanket. Such a cherry blank will be stored at room temperature for 6-9 months.

in gelatin

This is a great dessert for the winter, in which, in addition to vitamins, there is also pectin.

• Cherry 2 kg
• Sugar 1.4 kg
• Gelatin 40 g
• Water 100 ml

We wash the berries, clean them from the seeds, pour them in a saucepan with sugar and let it brew for 5-6 hours. Gelatin is diluted with cool water (boiled). Candied cherries are boiled over low heat for 10-15 minutes, stirring constantly and removing the foam. At the end, add gelatin, pour into dried jars and roll up the lids. Ready cherries in gelatin cool down and go to the pantry or basement.

Jam

Cherry jam preserves the delicate aroma of summer. The berries are caramelized and perfect shades of taste are obtained. Housewives preserve cherries both with and without pits. It is believed that pitted cherry jam has a longer shelf life and a more pronounced taste.

Recipe "Royal" pitted

• Cherries 1 kg
• Sugar 1 kg

Pour the peeled berries into a large enameled bowl, cover with sugar and leave until the cherry releases juice and the sugar dissolves. Then put on fire, as soon as the jam boils, cook it for 5 minutes and set aside for 3-4 hours. We repeat this procedure 3 times. Pour the hot mixture into sterilized jars and roll up the lids. Banks should be turned over, covered with a warm blanket and set aside to cool.

Pitted cherry jam

• Cherry 3 kg
• Sugar 3 kg
• Water 500 ml

First, we prepare a sweet solution: add 2 kg of sugar to boiled water and let it boil. Pour the washed cherries into a saucepan, pour sugar syrup over and leave for 10-12 hours. We put the container on the fire, add another 1 kg of sugar and boil for 5 minutes. We repeat these actions three times, leaving the cherry in sugar to brew for 10 hours.

For the final time, after boiling the cherries, pour the hot mixture into jars and roll up the lids. We turn the finished jam in a jar with a lid down and let it cool completely. You can store it in a dark cool room.

Puree

Cherry puree is prepared from fresh berries, does not require any heat treatment, and is stored in the refrigerator or freezer.

• Cherry 1 kg
• Sugar 300 g

We remove the pits from the cherries, grind them with a blender or through a meat grinder with the addition of sugar.

If you want to freeze puree, then immediately pour into jars. If in the refrigerator, then boil it for 5-10 minutes, cool, close tightly with plastic lids.

If the cherry is sour, you can add 400 grams of sugar or even more. Focus on your taste. Puree keeps for a long time in the freezer. During the year, all vitamins are stored in it, if longer, then all the useful disappears. In the refrigerator, mashed potatoes can be stored for about 6-9 months.