Canned cherries in their own juice will come in handy in winter. I add it to pastry pies and other pastries, make dumplings with cherry filling and even use it to make fragrant compotes. I will share with you this simple recipe.
Ingredients
- Cherry - 1 kg
- Sugar - 1 glass
- Ground cinnamon - 1 tsp.
Step-by-step cooking recipe
Sort the cherry, remove the stems, rinse.
Add sugar and cinnamon.
Fill pre-sterilized jars with cherries, cover with lids and leave in a warm place for at least 1-2 hours so that the berries let the juice.
Put the jars of cherries in a large saucepan and sterilize in a water bath for 20 minutes (the water in the pan should reach the “shoulders” of the jars), then roll up.
Cool the jars of cherries in their own juice upside down and send them to a cool dark place for long-term storage.
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