Natural cherry juice for the winter

How to preserve cherry juice for future use without sugar and without cooking

This is a simple recipe, but it's only good if you have room to store the juice. This should be a room in which the temperature is stable and does not exceed +8 degrees.

Wash the cherries and let them dry. Water here is absolutely unnecessary and can only do harm.

Remove stems and seeds. Using a juicer, squeeze out the juice and let it sit for 2-3 hours, then carefully pour into a saucepan, being careful not to stir up the sediment.

Turn on the heat and bring the juice almost to a boil. Don't let it boil. Reduce heat and stir for 10 minutes. This will replace pasteurization and kill bacteria.

Pour the juice into sterile jars or bottles and close with the same sterile lids. Wrap the jars of juice with a warm blanket and let them cool slowly.

Transfer the juice to a cool place for winter storage. Cherry juice without sugar and without cooking can be stored for no more than 6 months, but it will retain all the vitamins and antioxidants for which it is so valued.

Cherry juice with pulp and sugar

Wash the cherries and remove the pits and stems.

Twist the cherries through a meat grinder, or chop with a blender.

Now you need to grind the whole mass through a very fine sieve to separate the skin from the berries. At the end you will get a mass that is more like porridge than juice and this needs to be corrected.

For 1 liter of cherry mass:

• 5 liters of water;
• 250 gr. Sahara.

These are conditional proportions and can be changed depending on the juiciness of the cherry and its sugar content.

Pour the cherry juice, water and sugar into a saucepan and bring to a boil. Then turn the heat down and cook for another 5 minutes, stirring continuously. You will see the juice become more homogeneous and darker, which means it’s time to pour it into jars.

Sterilize the bottles, stir the juice again and fill the bottle to the very top. Close the jar with a lid and stir the juice again. To ensure that the pulp is evenly distributed throughout the jars, you need to stir the juice not in a circular motion, but from the bottom up.

Cherry juice with pulp and sugar can be stored at temperatures up to +15 degrees, for about 12 months.

If you have nowhere to store the juice, prepare cherry syrup for the winter, which is no less tasty and healthy.

How to prepare concentrated cherry juice for the winter, watch the video: