Delicious cherry compote with pits
In all cookbooks they write that cherries for preparations must be pitted. If you have a machine for pitting cherries, that’s great, but I don’t have such a machine, and I ripen a lot of cherries. I had to learn how to make jams and compotes from cherries with pits. I make sure to put a label on each jar, since it’s not worth storing such cherry preparations with pits for more than six months; the taste of the famous Amaretto appears.
I make cherry compote with pits using a very simple technology, no complications. I am happy to share my simple recipe with step-by-step photos.
How to cook cherry compote with pits for the winter
I thoroughly wash 2 kg of cherries under strong water, remove leaves, news and remaining color.
I wash three-liter jars; there is no need to sterilize them. I pour clean cherries into each jar, approximately 1/3 of the height of the jar.
It is better to take regular lids, which are heated in boiling water.
Pour pre-prepared boiling water into the jars, cover with lids, and leave for 20 minutes.
We measure 700 g of granulated sugar for each jar; it will need to be added to the syrup.
We put on a lid with holes and pour the water from the jars into a large saucepan.
Place the pan over high heat and bring to a boil. Add sugar. For three jars I needed 2 kg 100 grams. The sugar should be completely dissolved in the syrup.
After the syrup boils, carefully pour it into the jars up to the neck. At this time, heat the lids in boiling water and close each jar.
Turn the jar of compote over and place it on the lid. We wrap all the jars in a blanket for a day.
The finished cherry compote with pits can be stored in the underground or garage pit until March.
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