TOP 7 recipes for canning pitted cherries with sugar in their own juice for the winter

TOP 7 recipes for canning pitted cherries with sugar in their own juice for the winter

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Many people remember the childhood picture: the whole family is at the table, in the hands of hairpins or safety pins, and on the table is a basin with fresh cherries. Each cherry is cleaned, sent to its own jar. Then they cooked dumplings from it or rolled pitted cherries in their own juice with sugar for the winter. Cherries in their juice are never tasteless. It is always fragrant, rich in taste. It is also important that pitted cherries do not contain hydrocyanic acid, and therefore they are worth well for more than one year.

Features of cooking cherries in their own juice for the winter

This method is common due to the ease of preparation and versatility of such canned food. The most difficult thing here is to peel the berries and not eat the result immediately.

The recipes do not imply any special intricacies. The peeled berries are placed in a jar and sterilized. Less often they are boiled and then poured into containers.

Tip: take cans that are small in volume so that the contents are enough for a time. These are 0.7-1 l cans.

How to choose and prepare ingredients?

It is important to select good ripe large berries, because small ones do not look so aesthetically pleasing after removing the seeds. And it will take longer to tinker with them. Small cherries will lose their appearance in the workpiece with seeds - as soon as the juice comes out of the shell, a thin skin without pulp will remain on the bone.

A few more points:

  1. A beautiful appearance and a more pronounced taste of a product closed with seeds, such a blank gives off a little almonds. But you can store such canned food for no more than 8-10 months - it's all about hydrocyanic acid.
  2. Rinse the fruit carefully without damaging the shell. The task is to preserve as much as possible the valuable juice in which the berries will be cooked. If the fruits are with stalks, then it is better to remove them after washing. They also begin to take out the seeds only from pure cherries.
  3. To remove the bones, you can buy a machine for extruding them. If there is none, a pin or an ordinary hairpin for hair will go - the method is old, but tested and even more retaining the shape of a cherry than piercing with special devices. It is more convenient to make a puncture with a hairpin on the side of the growth of the stalk.
  4. You can cook such canned food in different ways - with or without sugar, with cooking or sterilization.

Cookware preparation rules

Banks are well washed with soda, rinsed with water, after which they must be sterilized. Covers can be taken metal varnished or screwed. Both those and others must first be boiled.

How to cover cherries in their own juice?

We offer several basic and simple methods.

Classic recipe

The traditional recipe uses sugar. This jam, which was prepared by grandmothers, is sweet, viscous, thick. You can achieve the correct consistency and preservation of the berries if you cook the dessert in two steps. First, the juice in the berries must be replaced with syrup, this will preserve the shape of the cherries. We cook the second time to achieve the desired density, density of the jam. The ratio of sugar to cherries is 1 to 1.


  1. Peel the cherries and put them in a basin.
  2. Sprinkle with sugar and wait for the juice to appear.
  3. As soon as the sugar begins to float up, dissolve, put on low heat and wait until the berries are immersed in the syrup.
  4. Add heat to form a foam, remove it.
  5. Boil on low heat for another five minutes and set aside from the stove.
  6. When it cools down - boil over low heat for another half hour until thick, when the drop of jam stops spreading over the saucer.
  7. Transfer the finished dessert to clean dry jars, roll up and leave to cool.

Five minutes pitted and without sterilization

A five-minute blank is good because it is prepared quickly, retains a maximum of useful substances. This is not a traditional jam, but rather a very thick and rich compote syrup.


  • sugar - 0.8 kg;
  • cherry - 1 kg.

Cooking like this:

  1. Rinse the cherries, remove the seeds. Sprinkle with sugar and leave for five hours to give juice.
  2. Put on the stove and let it boil over high heat. Remove the foam.
  3. Boil for 5 minutes and pour boiling into jars. Roll up, wrap under a blanket until it cools.

With sugar in the oven


  1. Prepare half-liter cans.
  2. Rinse the cherries, peel them, but you can also cook with them. Fill half a jar with cherries, add sugar, 2 tablespoons per jar.
  3. Shake, add the cherries to the brim again, shake and add another 2 tablespoons of sugar. The rest of the juice, if the cherries are peeled, pour into the jars too.
  4. Cover and place in the oven over medium heat.
  5. Sterilize in the oven over low heat. From the moment air bubbles appear in the cans, indicating boiling, hold for another 5 minutes and gently remove by removing the grate and using a special holder. Roll up the banks.

With bones

Cherries in their own juice with seeds are good for those who do not have time to deal with taking them out. It can be cooked with or without sugar, and this significantly reduces the calorie content of the workpiece.

Cooking like this:

  1. Put the washed and dried cherries in a jar, shake and add cherries again.
  2. Put in a water bath so that hot water covers the jar up to the shoulders.
  3. During the sterilization process, the cherry will thicken and sink, add it to the top. If there is not enough juice, add boiling water. To make the cherries juicier, immerse them in water for 20 minutes before cooking.
  4. Roll up the cherries sterilized for 15 minutes.


This is an economical way that housewives used during the sugar shortage. You just need pitted fruits and, perhaps, a little water to top up in case of lack of juice.

Cooking like this:

  1. Put the prepared cherries in sterile jars to the top, let stand for an hour, so that the original juice stands out.
  2. Put to sterilize by dipping in hot water up to the shoulders.
  3. The cherry will release more juice and begin to settle. Then add a fresh portion to fill the jar as much as possible. After boiling water in a saucepan, sterilize a 1-liter jar within 20 minutes. Jars should be covered with lids.
  4. Tighten the workpiece.

In a multicooker


  • 2 kg of berries;
  • 400 g of sugar.


  1. Put the fruits in a multicooker bowl. Sprinkle with layers of sugar and let the juice come out - usually it is infused for 5 or 6 hours.
  2. Set the simmering mode and cook for 1 hour.
  3. Pour into clean cans and roll up.

In the microwave


  1. Put the seedless fruits in prepared half-liter jars. We put 2 tablespoons of sugar in each and send it to the microwave - usually three jars fit at once. Do not cover the jar with a lid!
  2. We set the mode for 10 minutes and watch the boil. When it boils, take out the jars, cover with lids and shake well. Put it back in the microwave and finish cooking.
  3. We take out and roll up. Keep in a blanket until it cools.

Storing treats

Canned berries contain acid, so a properly cooked piece, even without sugar, is quite normal under normal conditions. Jam, cooked with sugar, tolerates home storage well.

It is important to remember: closed jam with seeds must be eaten as soon as possible, in the second year such canned food becomes unsafe.

Watch the video: Preserving the Harvest GROUND CHERRY JAM (November 2022).