I offer two options for winter harvesting cherries: in syrup without sterilization and a pitted option, also in two ways (very convenient in pies, as an addition to cottage cheese, in cheesecake, etc.). Read the recipe and details below.
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CHERRY IN SYRUP:
for 1 liter jar 5-6 tbsp. l. Sahara
1/3 tsp citric acid (you can do it without it, but the lemon gives the cherry a rich taste, because in the workpiece
cherries become fresh). Pour boiling water for the first time, drain the water, boil quickly. Add citric acid and sugar to jars, pour boiled syrup over, roll up and be sure to wrap with a blanket.

CHERRY WITHOUT PITS
Pour peeled cherries with sugar, for 1 kg already peeled - 200-500 g of sugar, depending on the degree of sweetness of the sweet cherry itself. I have a very sweet one, I add a little - 100 g of sugar. Leave the berries to release the juice, then two options: boil, pour into sterilized jars, roll up. Or pour it raw together with juice into clean jars, cover with lids, put on sterilization, boil for 25 minutes from the moment of boiling. Pour water not reaching 2 cm to the edge of the neck. Roll up, be sure to wrap it with a blanket.

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