How to make
I can't say, that this is the exactly a recipe. I'm just sharing with all of the cooks on this site how I prepare fruit, especially small fruit, cherries, raspberries, morello cherries, strawberries, blueberries, for the winter.
I buy strawberries first, they are the earliest fruit, then cherries, morello cherries, followed by raspberries and blueberries. As the quantity is different, I will share what I prepared today, which is 6.6 lb (3 kg) of cherries and 4.4 lb (2 kg) of morello cherries.
I clean them from the stems, wash them under cold water and then start pitting them.
Stores sell small hand held tools, which can remove the pits, but for me it's slow and I prefer a machine, which is semi-automatic for removing the pits.
It is also true that in both ways the cherry / morello cherry is torn on both sides, but I do not have the time to work with a hairpin or safety pin, although the latter is the best way of cleaning and the fruit is preserved almost whole.
Of course, those of you who have a little more free time can take on this, in my opinion, slow task, but it's all a matter of preference.
The cleaned fruit are then left in a large colander or large strainer to release some of their juice, so that they do not stick together during freezing.
Then they are placed in plastic bags, the quantity of which is optional. I prefer them to be 1/2 kg and I write the year in which I prepared them.
I do that, because sometimes I still have fruit from the previous year and since I have a new batch, the older ones should be used first, although they are unlikely to remain unused.
This is a convenient way to store fresh fruit, because I always have fresh ones in the winter, even if they are frozen. I can use them to make quick jam, for compote, or to put them in a nice dessert as a fresh filling.
The fruit for winter are ready.
