Cherries in syrup

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make cherries in syrup for the winter? Prepare your food. It is better to take cherries with sourness; too sweet ones will turn out cloying. I give approximate amounts of water and sugar. This will depend on the jars and how many cherries you put in them.

2. STEP 2

   

   Pre-sterilize the jars. We will not sterilize the product itself, but the container is a must. You can do this in any convenient way, I do it in the oven. Place the clean jars in a cold oven and turn the heat on to 120°C. When the oven is preheated, time it for 15 minutes. Remove the hot jars, putting mittens on your hands.

3. STEP 3

   

   Boil the lids for the jars for a few minutes - this will also sterilize them. I have jars with screw lids; tin jars are sterilized in the same way.

4. STEP 4

   

   Rinse the cherries under running water, then place in a colander to drain the liquid.

5. STEP 5

   

   Place the cherries in the prepared jars, filling them 2/3 full. Do not remove the seeds, this will keep the berries juicier. Remove the stems.

6. STEP 6

   

   Boil the water. Fill the jars with boiling water up to the neck.

7. STEP 7

   

   Cover the jars with lids and leave for 20 minutes.

8. STEP 8

   

   Next, you will need a kitchen scale or measuring cup to accurately measure the amount of liquid. To do this, carefully drain the liquid from the jar, taking care so that the cherry does not fall out of it.

9. STEP 9

   

   Add sugar to the water at the rate of 250 grams of sugar for every 500 ml of water.

10. STEP 10

    

    Place the bowl with the syrup over medium heat and bring to a boil. The sugar must be completely dissolved - to do this, stir it while cooking.

11. STEP 11

    

    Fill the jars up to the neck again with boiling syrup. Be careful, it's very hot!

12. STEP 12

    

    Immediately close and screw the lids on the jars tightly. If you use tin lids, then close them with a special device.

13. STEP 13

    

    Turn the jars upside down to further sterilize the lids. Cover the jars with a blanket and leave until completely cool. The finished jars can be stored without refrigeration - due to the acidity of the cherries and the large amount of sugar, the product is stored well. The longer the cherry sits, the tastier it will be.

Comments on the recipe

Natalia M

18.10.2023

4.6

I liked this recipe for cherries in syrup for the winter because of its simplicity. I prepare compotes in a similar way. Only there's a lot more sugar here. And it really turns out something between jam and compote. Very interesting delicacy! I also liked that the amount of sugar is measured by the amount of water. This is much more convenient than relying on a three-liter jar, for example. After all, there are different jars) I like small jars. Therefore, I had no problem closing the half-liter jars of cherries for the winter. In the end, everything went quickly and without problems) My cherries were large and sweet. And in syrup it became even sweeter and tastier. I diluted the syrup with water and it turned out to be a refreshing compote. You can also make jelly from it. In general, a cool preparation; in winter it will be nice to open a jar of summer cherries)