Cherries in their own juice are the most natural way to harvest this berry. It is harvested with seeds so that the juice is not lost when cutting. It will stand out due to long-term infusion in tandem with granulated sugar. In order to preserve the natural taste and integrity of the berries themselves, the boiling period is minimized.
Cherries in their own juice in winter can be used to prepare many dishes - compotes, cocktails, pies and so on. Sweet cherry juice is useful for soaking biscuits.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Cherry with stone - 1 kg.
Sugar - 1 kg.
Step by step recipe:
Prepare everything you need to prepare cherries with a pit in your own juice for the winter. The amount of berries and sugar is indicated per 0.5 liter can.
Prepare a container for storing cherries in advance. Clean the jars with baking soda, rinse with hot water, sterilize using any method of container sterilization. Sterilize the lids for 5 minutes in boiling water.
Sort cherries carefully before use, eliminating wormy specimens. Submerge the berries in room temperature water to float up possible insects or debris.
On the skin of each cherry, make several punctures with a toothpick so that the juice is released faster on contact with sugar. At the same time, leave the seeds inside the berries.
Transfer the cherries to a deep, non-metallic container to avoid oxidation. Laying the berries in layers in a bowl, alternate it with granulated sugar in parallel. Top with the remaining sugar.
Leave the berries in this state for 8-12 hours so that they come into contact with the sugar grains and let the juice out. It is most convenient to do this at night.
After a while, transfer the berry along with the juice to a saucepan, set on fire. Sugar, which did not have time to dissolve, will remain at the bottom of the bowl, pour it into the pan too.
Bring to a boil, remove completely all foam on the surface.
Boil the cherries in their own juice over high heat for 5 minutes, no more, so that the berries do not disintegrate, but retain their integrity.
Fill the jars to the top with cherries, pour hot syrup, remove any air bubbles. Screw on the caps momentarily.
Since the workpiece was subjected to short-term heat treatment, provide it with additional pasteurization by wrapping the jars with a blanket.
During a long infusion in a jar, the cherry will fully reach the desired taste.
Bon Appetit!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!