I do not like cherry jam, instead I make cherry "raisins"

The cherry is now worth its weight in gold, and lucky is the one who grows this tree on the site. Cherry spoils very quickly, so cherry blanks should be done immediately until the berries are gone. When my grandmother was still alive, we often went to her village to help. As I remember now: while the younger sister cuts each berry in half and looks for a worm there, the grandmother has already put compote on the stove, sterilizes jars for jam and deftly removes the bones from the berries. In the garden, Grandma had apples, pears, plums, cherries, raspberries. Out of all this diversity, Paradise’s grandmother made beautiful blanks, including cherry blanks, which we were happy all year round.



Peels cherry blanks were gathered together. Vika and I loved climbing the very tops of trees where ripe fruit hung. As a rule, we ate berries, sitting on a tree, and came home not only with full bellies, but also with buckets of cherries. The grandmother strictly forbade mixing pecked berries with whole cherries. Beautiful berries, as from the picture, were sent to a large pan with jam and compotes for the winter. And from the pecked berries, Grandma made an amazing "raisin". This recipe is what I want to share with you. After all, when you get to the bottom of a bucket of berries, some of them will spoil. This recipe is designed to save the remaining berries.



Peels “Raisins” from cherries is both a baking supplement and a sweet snack instead of sweets. Dried cherries resemble chewing candy, in addition, the berry retains all useful properties. In cherry there are vitamins A, B, C, E, PP, as well as fluoride, calcium, magnesium, phosphorus, iron, iodine. If you like to eat fresh cherries, remember that three handfuls of berries a day is enough to feel good and not cross the line when the stomach begins to hurt.



Peels Ingredients

• 2kg cherries
• 1 kg of sugar

Preparation

1. Wash the cherries and remove the seeds from the berries. Then fill the berries with sugar and leave for a few hours so that the sugar dissolves and the berries let the juice.
2. When the sugar dissolves, cook the cherries in your own juice over a slow heat of about 5 minutes, but do not boil the juice. Cool the berries and cook them 1-2 times, without bringing to a boil. This should be done so that the berries absorb sweet juice and undergo heat treatment. Thus, the cherry will be stored longer.
   
   
   
   
3. After cooking, let the berries brew for 3 hours. Then put the cherries in the coop and let the juice drain. It can be added to jam, ice cream, porridge or closed as juice in a sterilized jar for the winter.
4. Clothe yourself with parchment and put the cherries in a row. Do not spread the berries too tightly, so they will dry longer. It is important not to overdry the berries, so it is enough to hold the cherries in the sun for 3-5 days or dry the berries in a special dryer.
   
   
   
   
5. If you have a dryer for fruits and berries, start drying the cherries at a low temperature, about 50 degrees. Then gradually increase the temperature. This is done so that the juice from the berries does not leak and the dried fruits remain soft.
6. The end result is dried cherries, similar to raisins. To check, take some ready-made berries and squeeze them into a fist. If the berries then easily crumbled, then they are ready. If you stick together, you need to dry a little more.
   
   
   
   

This way you can dry any fruits and berries: cherries, cherries, strawberries, apricots, plums. Dried fruits can be added to sweet pastries or porridge for breakfast, or you can treat yourself to a handful of homemade sweets. You can store dried cherries in the freezer or in a jar with a vacuum cover.

Do not harvest dried fruits for several years ahead, as they eventually stale and lose vitamins. By the way, the faster the berries dry, the more they will retain nutrients. If in the open air the berries are dried for several days, then in the dryer it will take about 7 hours. Many housewives choose the first method, because so the berries do not dry.