When the cherries ripen in summer, many garden owners can harvest far more fruit than can be eaten in a short time. By boiling, the cherries can be easily preserved and kept for months. We explain in detail how to proceed with preserving in this recipe guide.
How can you properly preserve cherry compote?
You can make cherry compote by filling prepared cherries into sterilized jars, pouring hot sugar water on top and sealing the jars. Then the jars are heated in a cooking pot or oven so that a vacuum is created and the cherries are preserved.
The right preserving jars
Classic mason jars are particularly suitable for preserving cherry compote. They are closed with a lid and a rubber ring. Depending on the system, the lid is attached with a clasp during preservation or is firmly connected to the jar using a metal bracket.
When heated, the hot air in the vessel expands and escapes. This creates a vacuum as it cools and the lid sits firmly on. When opening, pull on the rubber tab, air enters and the lid comes off.
Preparing the fruits
- First, the cherries must be washed carefully. You should sort out fruits that have damaged areas.
- Then pluck off the stem.
- This is followed by the unfortunately somewhat time-consuming work of destoning. The easiest way to do this is to use a special stoner, which collects the cherry stones directly.
- If the stone doesn't come off easily, freeze the cherries briefly. This makes the pulp firmer and the stone can be easily removed.
Don't throw away the cherry stones, because they can be dried and processed into healing cherry stone pillows.
Preserving recipe for cherry compote
The list of ingredients for classic cherry compote is not long. For four glasses of 500 ml each you need:
- 1 kg prepared cherries
- 1 l water
- 400 g sugar
Preparation:
- Rinse the jars, lids and rubber rings of the preserving jars in hot water and sterilize everything.
- Pour the prepared cherries into the containers. There should be a margin at least two centimeters wide at the top.
- Put the water in a saucepan and let the sugar trickle in. Bring to the boil while stirring.
- To avoid bursting, place glasses on kitchen towels and pour the hot sugar water over the cherries. The fruits must be completely covered.
- Wipe the edges clean and close the jars.
- Place on the grid of the alarm pot. The glasses must not touch each other.
- Pour water into the pot so that it covers the cherry compote by about two thirds. Heat to 80 degrees for 30 minutes.
- Let it cool down slowly.
- Check that all lids are tightly closed and store in a dark, cool place.
Alternatively, you can preserve the cherries in the oven:
- Place the glasses in a drip pan and pour two to three centimeters of water.
- The cherry compote is cooked at 150 degrees.
- As soon as bubbles appear in the jars, switch off the tube and leave the compote in the oven for another thirty minutes.
Tip
Unfortunately, the vitamin content of cherries decreases when they are boiled. However, home-preserved fruits are usually significantly more nutritious than canned foods that you buy in the supermarket. The reason for this is that the cherries are allowed to remain on the tree until they are fully ripe and are processed immediately after harvest.
