Cherry in its own juice for winter

Prepare the indicated ingredients.

It is not necessary to dry the washed cherries. However, it's essential to remove the stems and sort out the dry, damaged, and substandard berries. A convenient way to remove the pits (using a pin is less traumatic for the fruit, as the hole is made only from one side).

Since cherries have a fairly sweet taste, it wouldn't hurt to balance it with a pinch of citric acid or a spoonful of the same juice. Moreover, the acid will act as an additional preservative and help the cherries release more juice, in which they will be canned.

Sprinkle the berries with sugar. After waiting for about 10 minutes, stir (there's no need to be afraid of crushing the cherries - their dense structure holds the original shape perfectly).

Transfer the berries to the jar, pressing them slightly to the bottom. Pour in the remaining juice with sugar granules. All the cherries fit perfectly into one jar.

Cover the jar with a lid (do not screw it on) and place it in cold or warm water, which is poured into a pot of appropriate size (the water should not rise above the shoulders of the jar). Place a piece of cloth at the bottom to prevent the glass from cracking from the hot temperature. After the water starts to boil actively, sterilize the jar for 10 minutes (if the jar is 1 liter, the time should be extended to 20 minutes).

Remove the jar from the water, securely tighten the lid, and turn it upside down. Leave it to cool in this position.

This wonderful stand-alone dessert, cherry in its own juice for winter, can also be used as a filling for pies, croissants. The berries can complement pancakes, casseroles, and other culinary dishes. The concentrated sweet juice will be useful in a general collection for cocktails and compotes.