Homemade cherries in their own juice are a universal preparation for long-term storage. It is suitable as an additive for baking, filling for dumplings and pancakes, desserts, as well as sauces and drinks (fruit drinks, compotes, jelly).
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Ingredients:
Pitted cherries - 500 g
Granulated sugar - 100 g
Step by step recipe:
To cook cherries in your own juice, use the foods listed. Immediately discard the rotten, lethargic, unripe, all those berries that can cause an unnecessary fermentation process. The rest are washed in cold water.
Many experienced chefs, before cooking jam, preserves, syrups, soak cherries in salted water, thus removing possible worms (they float to the surface).
A container with a lid for any long-term storage items should always be sterile. We wash the jar and lid with soda, rinse thoroughly and heat in the oven or in a steam bath. We also remove the seeds from the pure cherry.
You can immediately mix the stone fruits with granulated sugar in a sterile bowl, wait for the juice to release and pack everything in a sterile container. To accurately determine the required volume, we fill the prepared can immediately. For example, put a handful of cherries, then add a tablespoon of sugar.
And so, layer by layer, alternating berries with granulated sugar, we reach the neck. Gradually, the sugar dissolves in the emerging cherry juice, and the cherry itself is rammed and lowered down the jar - thus it is easy to "pack" more of it.
To accelerate the release of natural juice (cherry), put on a lid (do not seal) and shake the entire contents.
After filling the jar to the top, sterilize the cherries in their own juice. To do this, we lower the workpiece into a bucket with water and a cloth at the bottom, send the stove to the upper fire and slowly heat it up. After actively boiling water around the jar, sterilize for 10-15 minutes (for a 400-500 ml container).
Now we roll it up tightly. We turn the jar upside down, wrap it with a heat-resistant cloth / blanket and cool it for about 6-8 hours, thereby prolonging the sterilization of raw cherries. If some of the sugar hasn't dissolved, don't worry. Gradually, the crystals will disappear completely.
After cooling, we transfer the cherries in their own juice for storage in a dark, dry and cool room.
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