We are at the beginning of the Summer season, and in this period, cherry is one of the fresh and full of flavor fruits. Today, I want to share this Easy Cherry Compote. It is a Canned recipe to enjoy this fruit even in the cold seasons.
What To Know About It?
Canned cherry compote prepares easily and quickly. Most of the process needs to sterilize and close the jars before and after filling with cherry compote.
For the cherry compote, we must choose fresh fruit, well-ripened and full color. The cherry grains need to undamaged.
You can remove the kernels or not, but take care of the cherry grains to retain their shape. I preferred not to remove the cherry kernels.
Also, the amount of sugar can be from one tablespoon per jar up to 3-4 tablespoons per jar if you want a sweet compote. It depends on how sweet you want to compote juice to be.
We fill the jars full if we want to preserve as many cherries as possible, but if you prefer to have a lot of compote juice, you will choose to fill it halfway. In this case, I will use a little more water.
You can also have a look at our similar canned compote recipes. You can try our Fresh Peach Compote and Plum Compote Recipe.
Ingredients
- 2 kg of cherry
- 300 g of sugar
- 1,2-1,5 l of water
- cinnamon, glove, or vanilla flavor (facultative)
Directions
- First, we will sterilize the jars and lids by boiling them in a deep pan with water or put them in the oven at a temperature of 220 degrees. I let them 15-20 minutes to sterilize.
- We will wash the cherries well carefully, clean them from the stems and let them drain the water. We can also wipe them with a clean napkin.
- In a saucepan, add sugar and water. Stir until the sugar dissolves, and let the syrup simmer for another 5 minutes.
- Remove syrup from the heat to cool slightly. Meanwhile, fill the jars with cherries. I filled jars almost full, letting two fingers space free down the throat.
- We will add warm or lukewarm syrup, but not cold at all.
- Close the jars tightly and place them in a pot of water to simmer for 20 minutes. Test the jars upside down if they leak or closed properly before boiling them.
Passing the boiling time, take them out of hot water. Let jars upside down above a kitchen napkin cool completely. If you boil them standing and covered with water, we will let them cool inside the water. Test lids if they move to press with your finger after they cool. - Store the jars in a dry, cool place, away from light. We will open them after a few months.
Bon Appetit!