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Pitted Cherries in Their Own Juice for Winter

A pantry staple that makes winter so much tastier! Pitted cherries in their own juice make life easier for any home cook. In the colder months they're perfect for all kinds of baking, or simply served alongside a cup of tea. The amount of ingredients here fills one pint jar of cherries — a handy size to keep on hand.

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Cherries for winter in a seedless jar in their own juice
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 1 % 1 g
Fats 1 % 1 g
Carbohydrates 98 % 80 g
221 kcal
GI: 41 / 0 / 59
    1. Wash the cherries, pull off the stems, and pit them.
    1. Put the prepared cherries in a saucepan, cover with the sugar, and stir.
    1. Set the pan over low heat and wait until the cherries release their juice and the sugar dissolves completely.
    1. Once the released juice comes to a boil, cook the cherries for 15 minutes.
    1. Pour the preserves into a jar you've sterilized in advance and seal with a metal lid.
    1. Turn the jar upside down and let it cool for 8–10 hours, then move it to the cellar for storage.
  • Happy canning!

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Sour cherry - 52  kcal/100g
  • Sweet cherry - 64  kcal/100g
  • Dried cherries - 292  kcal/100g
  • Canned cherries - 61  kcal/100g

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