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How to make a cherry in the syrup for the cake: a recipe

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I love absolutely everything from cherries - and various preparations, and desserts, and if you share my preferences and tastes, I can offer you a wonderful and at the same time very simple cherry recipe in syrup. This delicacy is something between a compote and a jam, and it is prepared rather quickly. If you make cherries in syrup at home, then all winter long you can enjoy its great taste, and it also looks good in various cocktails and will be a wonderful addition to ice cream or cottage cheese. 1) To begin with, we thoroughly wash the berries under running water and throw them in a colander. When the cherry dries a little, you should carefully remove the bones from it. 2) After you clean the cherries, you need to sterilize the jars in any way convenient for you, for example, I do it in the microwave. 3) Put the berries in sterilized jars, they should take about 2/3 of the volume. Fill the cherry with boiling water, cover the jars with lids and leave in this form for 20 minutes. 4) After the time has elapsed, we carefully drain the water and measure its quantity; for every half liter of water, take 250 grams of sugar. 5) Pour the water from the cherry into the pan and pour the required amount of sugar into it. Put the saucepan on a slow fire and bring the mass to a boil. 6) When the syrup boils, turn off the heat and pour the hot syrup over the cans with the berries. Add a clove to taste (1-2 buds in each jar), twist the jars with lids, turn them upside down and leave to cool. As you can see, everything is very easy and simple, so the next time you decide to do the blanks, try this recipe, I hope you will like it. Enjoy your meal!

Peel the cherries

There are various ways to remove pits from cherries. First of all, you can use special devices. In the home appliance stores there are massive units in which you need to download a certain amount of berries, and they will automatically relieve the cherry fruit from the seed.

The method of removing stones from the cherry with a pin

And in supermarkets and markets, you can buy straightforward and compact devices, in which you need to put cherries individually and mechanically remove the stone.

Older people can do without special tools and easily remove the cherry bone with the help of improvised means such as a pin, pin or clip. The curved part of the object is inserted into the stem of the stalk, and the bone is removed.

And modern bloggers are advised in their videos to arm themselves with a skewer and a glass bottle of cola or mineral water. It is necessary to pick up a bottle with a small neck. The cherry is placed over the hole in the neck and, with one motion, pierce the berry with a skewer or a match, pushing the bone. Thus, it falls immediately to the bottom of the bottle.

Video: how to remove bones from a cherry

Prepare jars and lids

When preparing containers for sterilization, several rules should be observed. First of all, you need to thoroughly wash the dishes, making sure there are no small particles of dirt, dust, as well as detergent.

Particular attention should be paid to the mouth of the jar. Next, you need to inspect the banks for the presence of cracks, chips, defects, which under the influence of high temperature can lead to the destruction of the bank, because of which the conservation will be damaged and will have to be disposed of.

Sterilize the container for preservation in various ways. For example, place the washed jars in the microwave, oven or double boiler. You can also steam the glass container by placing it in a pan, a bowl, a frying pan with a small amount of water, or putting it on the spout of the kettle. For the covers, it will be enough to lower them for a couple of minutes in boiling water.

Recipe

  1. Sterilize jars and lids.
  2. Remove pits from cherries.
  3. Put the peeled cherries into the pan together with the juice obtained from the seed removal.
  4. Put the pot on the fire. Add sugar to the cherry. Do not mix, let the sugar gradually dissolve in the cherry juice.
  5. Bring the contents to a boil. Boil for 10–15 minutes. on low heat, stirring constantly with a wooden spatula.
  6. In the process of boiling, remove the foam from the surface of the cherry syrup.
  7. Pour the cherries with the syrup over the cans. In order not to spill precious contents, we recommend putting an additional bowl next to the pan, and putting a jar in it. If several berries fall out of the ladle during the filling of the jar, they will not stain the surface and will not disappear - in the future it will be possible to make compote from them.
  8. After filling the jar with cherries, roll it with the key for preservation or tightly close the lid with a twist.
  9. It so happens that after filling the cans with cherries with syrup, there still remains some sour-sweet liquid in the saucepan. It can also be closed in banks without cherries. Optionally, you can add sugar to the syrup, bringing to the desired taste.
  10. After seaming, flip the jars. Cover them with something warm and keep them inverted until they cool down completely.

What is suitable for

Cherry, canned in this way, it turns out quite acidic. This is ideal because this preparation can be used in the preparation of many dishes and, if necessary, bring it to the desired degree of sweetness.

For example, these berries can be used:

  • like sandwich cake
  • for sweet pies,
  • for dumplings,
  • for strudel,
  • for bagels, muffins and muffins,
  • as an addition to cereals.

Syrup can be used for cooking:

  • compote,
  • jelly,
  • impregnation for cakes,
  • filler for ice cream,
  • bases for sauce.

Preparing cherries with syrup in the summer, you will be able to please yourself and loved ones throughout the year with a delicious and healthy delicacy. And by adding a small cherry or a couple of drops of syrup to the usual and familiar dishes for you, you will surely discover many new, pleasant and amazing tastes and sensations.

Blanks for winter

Cherry in syrup is prepared quite simply. You only need to purchase all the necessary components, as well as strictly follow all the recipe recommendations.

So how is cherry harvested in syrup for the winter? For this you need to prepare:

  • freshly picked sweet cherry - 1 kg,
  • drinking water - 1 cup,
  • beet sugar - 1.2 kg.

We process the main product

How to make cherries in syrup for the winter? First you need to process all the berries. They are sorted, eliminating rotten and wormy fruits, and then spread in cold water and incubated for 10 minutes. After that, the cherries are thrown into a colander and washed thoroughly.

After drying the berry, it is laid with a toothpick in several places and left in this form for some time.

Cooking berry syrup

Cherry with bone in the syrup for the winter is very tasty and healthy. To prepare such a dessert for members of your family, you should not only process the ripe berry, but also prepare a sweet liquid. To do this, pour sugar into the sugar, and then mix them thoroughly.

Setting the dishes on a small fire, boil its contents until the sweet spice is completely dissolved. At the same time, products are regularly stirred with a spoon so that the sugar does not burn and does not transform into caramel.

Cooking the whole dessert

To make the cherry in syrup for the winter get the most delicious, sugar should be subjected to heat treatment to a thick state. In this case, the readiness of the product can be determined as follows: the syrup is dripped onto a saucer, and then the dishes are tilted slightly. If the drop keeps its shape and does not spread, then the sugar liquid is completely ready.

In order for the cherry to start a sufficient amount of juice during the cooking process, it must be pierced with a toothpick. After that, the berry spread in a saucepan with the syrup and bring to a boil. If as a result of such actions a foam has formed on the surface of the dessert, then it is removed using a skimmer.

After boiling the components for about 5 minutes, they are removed from the stove and cooled. This process is carried out 2 more times.

Final stage

Cherry in the syrup for the winter is harvested using 500, 750 or 1000 ml cans. They are washed with table soda and sterilized. At the end, all containers are filled with hot thick syrup with berries.

Rolled banks, turn them over, wrap in a thick blanket and leave to rest for a day. After 24 hours, containers with a dessert are cleaned in the cellar. If you do not have one, then you can store the berry delicacy at room temperature, but only in a dark place.

Cherry in syrup: recipe

It is a pleasure to harvest such a berry for the winter. It turns out very tasty fruit drinks and fruit drinks, as well as other homemade sweets.

To quickly and without hassle to implement the presented recipe, we need the following set of ingredients:

  • freshly picked sweet cherry - 1.2 kg,
  • drinking water - 1.2 l,
  • beet sugar - about 700 g

Component preparation

How is the cherry harvested in sugar syrup for the winter? To get started getting suitable berries. The fresher and sweeter they are, the tastier the dessert will turn out.

After acquiring the main product, it is sorted out and thoroughly washed. Next, the berries are thrown into a colander and carefully shaken off. If necessary, they can be laid out on a terry towel and kept in this form for several minutes.

Cooking process

How to make syrup for cherry compote for the winter? For a start, prepare small banks. It is better to use 1000 ml. They are washed with baking soda and treated over steam. Next, in each container lay a pre-processed berry. If desired, it is pierced with a toothpick.

Fill jars of cherries should be 2/3 or ½ part. As soon as the product is in the container, ordinary drinking water is boiled in a separate bowl. After boiling, the liquid is immediately poured into jars (right to the brim).

Covering the drink lids, it is left in this form for 20-27 minutes. During this time, the syrup will become more saturated and will noticeably change in color. Alternately closing the cans with a lid-strainer, they are drained of all the liquid back into the pan.

Putting the dishes on the stove, its contents are again brought to a boil. But this time sugar is added to the maroon colored water. In this composition, the syrup is boiled until the sweet spice is dissolved.

Having subjected to heat treatment drinking water with sugar, it is again poured into cans of berries. This time they are immediately rolled up.

Turning all the containers upside down, they are wrapped in a dense and air-tight blanket and left in this state for several days. During this time, the compote blank should be completely cool.

Store cherries in syrup at room temperature. But it is necessary to make sure that it does not fall under direct sunlight.

It is advisable to open a can of dessert after the 1st month. Having tasted this delicacy, it may seem sugary to you. Therefore, most housewives use it as a basis for compote. To do this, the preparation with cherry is poured into a regular glass, and then diluted with filtered water, adjusting its sweetness to taste.

We prepare for the winter syrup without berries

Now you know how cherry is prepared in syrup. The recipe (for the winter this dessert is prepared very easily) of this unusual delicacy was presented to you above. If you do not want berries to be present in it, then we recommend doing the harvesting without them, that is, without the pulp. For this we need:

  • freshly picked sweet cherry - 4 kg,
  • drinking water - 2 glasses,
  • beet sugar - about 2.3 kg.

Berry juice preparation

Cherry juice is squeezed out quite simply. To do this, you should sort out the main product, wash it thoroughly, and then remove the bones. Next, the pulp is required to pass through a juicer. If you do not have such a kitchen appliance, we suggest using the old-fashioned way.

The flesh of the cherry is laid out in a sieve and frayed intensively using tolkushku. That cake that remains at the top is thrown away. As for the mashed potatoes, it is laid out in a multi-layer gauze and very squeezed hands. As a result of such actions, you should get a rather dark concentrated cherry juice.

Method step by step preparation of the workpiece

Cherry syrup without berries is used for different purposes. Someone makes compotes and fruit drinks from it, someone adds to pastries for taste, aroma and color, and someone pours pancakes, pancakes, cheese cakes, etc. on them.

To prepare such an unusual dessert at home, concentrated berry juice is placed in a deep pan and immediately diluted with 2 cups of plain water. After this flavored drink is brought to a boil. Boil the ingredients for about 3 minutes, they are gradually poured beet sugar.

Constantly stirring the juice with a large spoon, it is cooked for hour. At the same time, the syrup should become even darker, thicker and more concentrated.

The process of seaming and storage

As soon as the cherry syrup is cooked, proceed to its seaming. For this purpose, not very large containers are used. Banks are washed and sterilized over steam. Then they pour the sweet liquid of a dark color and immediately roll it up. Sterilize this syrup should not be. He already kept for quite a long time.

After the cans of cherry syrup are rolled up, they are turned over and covered with a blanket. As soon as they cool down, they are cleaned in a dark place. Store berry syrup should be at room temperature, but it is desirable to use after pre-cooling.

How to cook cherries in the syrup for the winter

First you need to prepare vegetable raw materials - cherries. It is advisable to choose a variety of late, sweet, with dense flesh. This cherry is the most fragrant and juicy, noble dark shade, which will paint our syrup in a beautiful color. Fruits need to be washed, simultaneously sorting tarnished and trampled, remove the stem.

Now the fun part. I am armed with a toothpick (a needle / pin) and I prick each cherry in 1-2 places. What for? Firstly, the berries will preserve integrity, will not be boiled loose and will not crack. And secondly, through these micro holes, juice will stand out, which will make the syrup saturated and very tasty.

Sterilize the container and cover. I put the cherries in clean jars in such a way that it fills them by 2/3 of the volume, just below the hangers. In parallel, I bring water to the boil - spring or filtered, for about two 0.5 liter jars about 700 ml, it is possible with a reserve.

I pour boiling water over the contents of the cans to the brim. To prevent the glass from cracking, I place a wide knife blade under the bottom and try not to pour on the walls, but in the center of the jar. I cover with clean covers (but I do not close them) and leave them for 20 minutes so that the berries evaporate and color the water.

On the basis of the broth I received, I will prepare a sweet syrup. To do this, carefully pour the water from the cans into the beaker to determine the amount of sugar. For every 0.5 liters of water I add 250 grams of sugar. I bring the syrup to a boil and boil for 5 minutes, stirring with a spatula. He should boil violently over high heat.

Boiling syrup is poured into jars of cherries. Immediately roll up sterile caps. I turn the preservation bottom up, tightly wrapped in a blanket and leave for a day.

After cooling, you can transfer the billet to storage in a dark and cool place. You can take a sample in about a month. Full shelf life - up to 1 year.

Cherry juice syrup with citric acid

  • citric acid - ½ tsp,
  • cherry juice - 500 milliliters,
  • granulated sugar - 600 grams.

Cherry is washed in cool water, lightly dried on a sieve and sorted. Bones are removed from selected berries. To extract the juice, use a manual or electric juicer. In a pinch, a metal sieve will do.

Next, measure the required amount of juice. It is poured into a bowl with a wide bottom. Capacity put on fire and heated. Put sugar in hot liquid. Cooking is continued until the syrup thickens. He must become stingy.

If the berries are passed through a sieve, then the mass will need to be drained several times. For this, the finished syrup is left on the table for several hours. The remains of the pulp during this time will precipitate. The top transparent syrup, trying not to mix, is poured into another bowl, heated and allowed to stand again. This procedure is repeated several times. Three or four approaches are enough.

The final step in the mass is added citric acid. She is in this case a preservative and flavor enhancer.

Cherry leaf broth syrup

  • leaves of cherry tree - 20 pieces,
  • cherry berries - 1 kilogram,
  • water - 250 milliliters,
  • granulated sugar - 700 grams.

Squeeze juice out of selected pure berries. Cake with stoneworms mistress later used in culinary purposes, for example, for the preparation of jelly and compotes. The juice is mixed with sugar. While the crystals dissolve, prepare a decoction of the leaves. To do this, green cherries immersed in water and boil for 7 minutes. When the decoction is ready, the leaves are removed, and the liquid is mixed with cherry juice. Массу проваривают на минимальной мощности конфорки в течение получаса. За это время сироп загустевает и его, с легкой руки, отправляют в бутылки.

Как сделать вишневый сироп из плодов с косточками

  • ягоды вишни – 2 килограмма,
  • сахарный песок – 2,5 килограмма,
  • вода – 1,5 литра.

Этот способ идеально подходит тем людям, которые не утруждают себя лишними заботами по переработке ягод. Pure fruits lay in a pan, add the amount of water and granulated sugar determined by the recipe.

The mass is boiled at the very minimum heat, about 3 hours. The resulting jam is filtered through a fine plastic sieve or through gauze fabric, which is folded in 2 - 3 layers.

The resulting syrup is boiled for 2 minutes and distributed in cans, and boiled berries are used in the form of dry jam or used to make homemade drinks.

Cherry syrup with almond notes

Berries are cleared from the drupes. It is very convenient to do this using a special tool.

Bones, without washing, immediately crushed with a coffee grinder or hammer. Crushed mixture is added to the pulp of the cherry and mix. A bowl of food is covered with a clean, thick towel. In this form, the berry mixture should stand for 24 hours at a temperature of + 22 ... + 24 ° C. During this time, the stones will give the cherry a delicate almond flavor.

Through the day the berries are passed through the unit, squeezing the juice. The resulting concentrate is combined with sugar in an equal ratio. Syrup is boiled until thickened and poured into sterile containers.

Frozen Berry Syrup

  • Cherry from the freezer - 2 kilograms,
  • water - 250 milliliters,
  • granulated sugar - 3 kilograms.

A whole frozen cherry is put in a metal bowl, covered with white sugar and filled with water.

Mass put on the gas and bring to a boil. Fully boil the product is not necessary. The fire is turned off, and the bowl is closed with a lid. Brew in this form should be completely cool. The procedure is repeated 4 times. After the syrup has cooled for the last time, it is filtered. The aromatic liquid is again put on the burner and boiled until densely thick.

Channel “FOOD TV” presents to your attention the original recipe for making cherry syrup with cinnamon and port wine

Packing syrup in storage jars

Syrup is poured into clean, sterile containers hot. The lids are also sterilized by boiling them in boiling water for a couple of minutes. The sealed bottles are placed lying flat in a horizontal position. Covers in this form from the inside will come into contact with hot contents, which will provide additional sterility.

The shelf life of homemade cherry syrup is from one to several years. Opened cans are stored in a refrigerator under a tightly screwed lid.

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