How to make a cherry jelly layer. How to make cherry jelly? The composition includes

Cherry jelly is a delicious dessert that is a low-calorie product. This delicacy is suitable for consumption at any time of the year. He is loved by both adults and children.

The nutritional value

For 100 g of jelly made from cherries, there are about 60 kcal. And also in the product a small content of proteins (2.8%) and carbohydrates (14%). This dish has a rich color and a transparent texture.

Cherry contains a huge amount of useful vitamins and amino acids. However, after processing, the berry loses some of its properties. But still, the composition of cherry jelly will include vitamins of groups B, PP, C and trace elements such as iron, calcium, sulfur and phosphorus. The preparation includes the option of using fresh, frozen or dried cherries. Even in some cases they make a delicacy from cherry juice.

Benefit and harm

Cherry jelly usually contains gelatin, but pectin can also be used. These two ingredients are very useful for the body, but they are slightly different from each other. The addition of pectin helps cleanse the intestines, and gelatin is well absorbed on its walls and improves digestion.

But also the use of jelly favorably affects the cardiovascular system, stabilizes the level of pressure. In addition, this product is dietary, because it is low-calorie and completely absorbed in the body, does not deposit fat accumulations.

Gelatin has a beneficial effect on the skeletal system. With a lack of calcium, doctors often recommend adding it to the diet. And in combination with cherries, this dish becomes especially useful. Your nails and teeth will always be in order.

For women, not only health inside the body is very important, but also external attractiveness. Therefore, many use this product in cosmetic procedures. Cherry juice is used as one of the composition of various professional face masks. And from the fleshy part of this berry, various creams are usually made. Due to the fact that cherries contain a large amount of vitamins, the skin shines and acquires a pink tint.

If we are talking about cherry jelly, which is homemade, then there are no harmful elements in its composition, it only brings benefits to the body. However, people who suffer from allergies should be careful with this product. We also recommend not to use store-bought jelly, which may contain harmful chemicals and concentrates.

If you use low-quality products for cooking, then only in this case this dish will be harmful to the body. We recommend not to use dyes and harmful fragrances.

Recipes

The advantage of cherry jelly is that the cooking recipe is quite simple, while not time-consuming. To all this, it turns out an unforgettable taste and pleasant aroma. Cherry dessert can be prepared and left for the winter. Then, on cold evenings, open a jar and enjoy this low-calorie product.

First of all, you need to follow a few tips.

• If you want to get a jelly that looks like marmalade, we recommend using canned or fresh cherries, removing the seeds from it.
• Instead of gelatin, you can use agar-agar, which solidifies faster, and also during storage, consumption does not flow. However, it dissolves only in preheated water.

In order to prepare cherry jelly for the winter, you need to pre-process and wash the jars that will contain your fruit jelly.

To do this, they are sterilized in different ways.

• You can do it in the oven. Banks of 1 liter are usually sterilized in about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• With the help of steam. 1 liter cans - about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• Some housewives carry out sterilization in the microwave, but only small jars are placed there. To do this, lightly fill the dishes with water so that the jars do not crack. Then we select the highest power and turn it on for 5 minutes.

At the second stage, it is necessary to sterilize the caps:

• metal, which are used to spin with a special machine, should be boiled in a saucepan for a couple of minutes;
• the caps, which are made in the form of a spiral, are recommended to be cleaned with soda, then they must be placed in boiling water for two minutes and dried;
• but there is also an option for killing harmful microbes - this is treated with medical alcohol.

Only after these steps can you start cooking. Now you will have a ready-made, processed container for spinning your favorite jelly at hand.

We bring to your attention a simple recipe for cherry jelly for any housewife.

Compound:

• cherry - one kilogram;
• sugar - 800 g;
• gelatin, which dissolves quickly - a full two tablespoons.

First of all, we clean the berry from the "garbage", but not from the seeds, and fill it with room water. This procedure allows you to get rid of unwanted insects. We leave it for 1.5 hours. Meanwhile, mix sugar and gelatin. Then we dry the cherry on a dry napkin, put it in a saucepan and sprinkle with the resulting mixture. We put in the refrigerator for half a day. When you take it out, you will notice that the berry has released juice. We put the container on the fire and bring to a boil for a couple of minutes. It is necessary to remove the foam that forms on top and remove it from the stove. Pour the finished jelly into jars and tighten the lids. Your jelly is ready for storage.

There is an option for making cherry jelly with pitted gelatin. This is a good recipe, it is suitable for treating children, because you can not be afraid that the bone will get stuck in your throat. However, this is a time-consuming process, as all the pits from the cherries will need to be removed. The recipe is designed for jars that will be 1 liter in volume.

The composition includes:

• cherry berries (it is necessary to fill all the jars to the very neck);
• sugar - 600 g;
• powdered gelatin.

First you need to wash all the berries and clean from twigs, stems and seeds. On the shelves of stores there are special tools for easy and quick removal of bones. If you do not have this available, you can get by with a regular paper clip or the tip of a tablespoon.

In order for the gelatin to dissolve and not come in lumps, you must first pour water at room temperature about half a liter into the container, and then add the powder there. After an hour (see the instructions on the package if another time is indicated), put the resulting mixture on a small fire. Do not bring to a boil, you just need to heat it up. In another saucepan, mix sugar with cherries, put on the stove and bring to a boil, remove the foam as it comes, cook for about 7 minutes.

At the next stage, we gradually combine the gelatin mixture with the cherry and set everything aside from the stove. Now you can pour into pre-sterilized jars and close the lids. Secondary sterilization is not required.

We bring to your attention a recipe for cherries canned in jelly from grated berries. This is a very tasty and healthy dish, which is very similar to marmalade sweets. Children especially love this dessert.

For cooking you will need:

• cherries, separated from the seeds - two kilograms;
• sugar - one kilogram;
• gelatin - 75 g;
• ½ teaspoon vanilla.

The first step is to rinse and clean the berry, fill it with water so that the cherry is completely drowned. Put on fire and boil for about 15 minutes. Then drain the water and twist the berry in a blender. Add sugar to the resulting mass and let the cherry juice. At this time, we take 0.7 liters of water, and dissolve the gelatin in a separate bowl. We put the mass with sugar and cherries on the stove and bring to a boil, gradually removing the resulting foam from above, cook for 15 minutes. You will get a syrup-like consistency. During cooking, thickening will be observed, and the mass will be converted to jelly. Now you can gradually introduce the gelatinous mass into the resulting syrup and add vanillin. Wait a bit to cool and pour into jars.

The recipe for cherry jelly without gelatin should be noted.

For this you will need:

• fresh cherry - 1.5 kg;
• granulated sugar - 850 g;
• water - 80 ml;
• a pinch of citric acid.

To begin with, as in all previous recipes, carefully wash the berry and remove all twigs and leaves. Separate from the stones and turn the juicy pulp into a "porridge", putting it in a saucepan and crushing a little. Next, add 80 ml of water at room temperature. We put the resulting mixture on the stove, bring to a boil and cook for 6 minutes. Do not move away from the stove, because constant stirring is required. At the next stage, when the mixture has cooled down a bit, it is necessary to separate the juice with a sieve or gauze cloth. We set aside the pulp, and add granulated sugar and citric acid to the resulting syrup. Then we send it to the stove again and cook until a jelly-like state for about 40 minutes. When the syrup thickens, pour into jars and close.

We also bring to your attention cherry jelly with pectin. Quite an interesting and quite simple recipe.

Compound:

• cherry tree berries - 3 kg;
• sugar - 4 cups;
• one pack of pectin;
• pure water - 400 g.

The first step is to remove the seeds and rinse the berry thoroughly. Then we put it in a deep container and press down a little with a tablespoon. Add water and bring to a boil. It is necessary to boil for about 8 minutes and separate the juice from the pulp. Next, put the resulting syrup back on the fire and gradually introduce pectin and sugar there. Stir constantly while cooking. It is required to cook until all the sugar is dissolved. This is the last stage of preparation, then pour into sterilized jars and twist.

From frozen berries

The classic cherry jelly recipe is most popular with frozen cherries. This dessert can be made any time of the year. Due to its characteristic sourness and a minimum amount of sugar, it is well suited for those who watch their figure and need sweets.

To make frozen cherry jelly, you will need:

• a pinch of cinnamon;
• fat cream - 100 g;
• sugar - 50 g;
• frozen cherries - 230 g;
• gelatin packaging;
• a pinch of vanilla.

First you need to soak 20 g of gelatin in 100 g of water at room temperature. While it swells, it is necessary to prepare cherry syrup. To do this, defrost the cherry and pour 0.5 liters of water into it in a small saucepan. Add some cinnamon and sugar. We put it on the stove and wait until it boils. After that, remove from the fire and leave it alone for now. At this time, for 15 seconds. We send the swollen gelatin to the microwave so that it blooms. The next step is to move on to cream. We put a pinch of vanillin to it (the main thing is not to overdo it, otherwise the taste will be bitter), ½ teaspoon of sugar and mix well, you can beat with a whisk for splendor. It is very important to prevent the state of this mixture from becoming oily, but at the same time the grains of sugar should dissolve. Then carefully add 1 tablespoon of gelatin there. You should get a soufflé, we shift it into a glass at an angle and send it to a cold place.

For this you will need:

• freshly squeezed cherry juice - 350 g;
• gelatin packaging;
• granulated sugar - 2 tbsp. spoons.

To begin with, dissolve gelatin (25 g) in water (150 g) for about 15 minutes. Then heat up a little and let it bloom, constantly stirring. Next, you need to combine it with juice and pour into molds. And put it in the fridge until it hardens completely. After that, you can decorate with mint berries.

Cherry jelly can be made at any time of the year, while using cherries in various forms:

• canned;
• fresh;
• frozen;
• dried.

And also this dish is prepared from juice, which is made at home and closed for the winter. It doesn't matter which variety you use, any will do - sour, sweet, small or large. It will still turn out a fragrant and tasty dessert.

The connecting substance (gelling) is essential for the preparation of this dessert. It should be used in moderation, otherwise you can spoil the taste or color. In order for the dish to acquire a transparent color and unique taste, we recommend adding citrus fruits or quite a bit of liquor or red wine to the recipe.

To make the dish look harmonious and festive, we recommend placing it in a transparent dish. As a decoration, you can use various berries, cream or aromatic herbs.

Cherry jelly is served as a separate dish as a dessert. Some housewives use it to make cakes. It can also be used as an ingredient in confectionery. For example, marmalade jelly, which closes for the winter, is often added to baked goods.

The shelf life of cherry jelly, which is closed for the winter, is quite long, usually undemanding to special conditions. Once your homemade canned jelly is ready, it doesn't need to be refrigerated. It is also not recommended to leave it in direct sunlight.

Some storage rules should be followed:

• the temperature regime is up to +22 degrees;
• before sending conservation to its place of residence, it is necessary to follow it for some time;
• there are signs that indicate that sterilization is required again - this is the appearance of bubbles, cloudy water or foam accumulates;
• pitted jelly is stored for quite a long time under the right storage conditions;
• it should be remembered that the bones contain hydrocyanic acid, and such a dessert should be stored for no more than one year, while it is better to stick the date of manufacture on the jar.

In the video below, see how to make cherry jelly with gelatin.

Of fruit desserts, especially those that have a low calorie content, jelly is very popular - a delicious delicacy created by great French chefs. Bright color, delicate and melting texture with the addition of fruits and ripe berries will not leave indifferent even the most experienced gourmet. Every celebrity chef, as well as every housewife, has her own signature, time-tested jelly recipe.

How is it possible

The very process of making a dessert is quite common in the world of cooking, as well as the method of preparing a favorite and delicious sweet - cherry jelly with gelatin. This is a very affordable recipe that any hostess can handle, because it is easy to prepare, affordable for any budget. In summer, this berry grows in the gardens of every summer resident, and in winter it can be found on the counter of any store.

Tasty and healthy

A lot can be said about the beneficial properties of this dessert: in the composition of gelatin, combined with useful cherry juice, contains many amino acids, vitamins, pectins, glucose, as well as trace elements necessary for better digestion and proper metabolism of the human body.

It has practically no contraindications, of course, jelly should be consumed in moderation, and is not recommended for people who are allergic to cherries. It is also a low-calorie product, the most necessary sweet for those who maintain their figure.

To prepare delicious cherry jelly with gelatin, we need the most minimal set of products and a carefully selected recipe. You can take fresh cherry berries, and also fit dried and frozen foods. It should be noted that the useful properties of the finished product do not change.

Just like cherries, gelatin has many necessary and useful properties - it contains collagen, which is useful for our skin, nails and hair, and it also restores the composition of bone tissue and cartilage. And pectin is especially useful in gelatin - it is the best cleanser of the body, from toxins and toxins. From the usual and inexpensive set of products, a wonderful dessert is obtained. Moreover, the recipe does not require special skill.

Popular Cherry Jelly Recipes

How to make cherry jelly?

To prepare a recipe for classic cherry jelly with gelatin, you will need:

• 300 gr pitted cherries
• 600 ml of water -100 g of sugar
• 20 gr gelatin

If the cherries are dried, pre-soak with water, drain the rest of the liquid. These proportions of sugar can be increased, or vice versa, reduced, it all depends on how much sugar you like to consume. If you want to cook this recipe without berries, but only with juice, it is advisable to use homemade, and not the one that is on the shelves of our stores, or use cherry compote.

First you need to soak the gelatin, for this you just need to pour the contents of the bag into a cup and dissolve the gelatin in 100 ml of water. The packaging of gelatin should have all the necessary information on its use, and you will never make mistakes. The main thing is to let the gelatin swell, then it will need to be mixed well, and let it brew for thirty minutes.

This is followed by the process of preparing cherries, they need to be washed well, sorted out, sorted and removed the stalks. Cherry it is preferable to remove the bones, if you wish with them, then you can not delete them.

Now the turn of gelatin preparation has come: for this, you just need to fill it with water approximately equal to half a glass, mix thoroughly and leave for half an hour, so that it swells.

From prepared cherries, we will need to cook compote. To do this, we fill our fruits with the remaining water, and when the compote heats up, add sugar and do not forget to stir our berries from time to time. After that, we recline the contents in a colander, drain the liquid into a separate bowl and cool.

By this time, the gelatin, which is already swollen, needs warm up on low heat until complete dissolution of the crystals. You can also use a water bath. Be sure to stir occasionally and do not bring to a boil. Jelly will not lose its valuable properties.

After that, pour the gelatin solution into our prepared, strained compote. Next, pour into bowls or molds, you can also use plastic cups. We let our workpiece cool down before continuing the cooling process.

We cool the already almost ready jelly of their cherries with gelatin, in the refrigerator for three to four hours. Then, before serving, you should hold the mold under warm water and easily transfer it to a dish for serving.

Ready-made jelly can be decorated with whipped cream or cherries with fresh mint leaves. Such a dessert is suitable for summer heat and cold winter evenings. And directly this jelly recipe will be the main dessert of your holiday table. Try to make a cherry treat and please your loved ones.

Cooking time:

• 1 hour
• 3 - 4 hours cooling time

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This unusual way of berry preparation fell in love with housewives who are tired of making jams and compotes. Garden cherries preserved in jelly on agar or gelatin are a delicious dessert that brings a lot of benefits to the body, and is absolutely dietary. How to cook this dish and how many ways to create it?

How to make cherry jelly with gelatin for the winter

This dessert has many advantages: firstly, it is very simple to prepare it, it takes less time than for a full-fledged jam. Secondly, gelatin is a source of collagen, especially valuable for women. If we add to this an incredible taste and aroma with a minimum of calories, the result is an ideal dish, the recipe of which should be included in every home cookbook. General nuances of making the right cherry jelly for the winter with gelatin:

• If you want a jelly that looks like marmalade, you can preserve frozen pitted fruits by chopping them with a blender.
• Agar-agar can also act as a gelling agent: the same collagen, but of plant origin. Jelly hardens better with it, it does not “melt” at room temperature, but it can only dissolve in boiling water (from 95 degrees).
• For agar, the ratio of powder and water is 2 tsp. to 200 ml. For gelatin - 1 tbsp. l. to 200 ml.
• Gelatin of group A (marking on the package) gives a greater density, therefore it will be preferable to the product of group B.

Cherries in jelly for the winter

It is a pleasure to preserve this berry, since the acids in its chemical composition are better than any third-party ingredients and help to store the product for several winters. If you sterilize the jars, there will be no problems with the harvest. The classic recipe involves the use of:

• cherries - 1 kg;
• sugar - 0.75 kg;
• instant gelatin - 2 tbsp. l. with top.

Technology for making jelly for the winter:

1. Remove the tails from the cherry, fill it with water for an hour to drive out possible worms (relevant for a country harvest).
2. Combine sugar with gelatin powder, mix. Sprinkle this mixture over dried cherries, put in the cold.
3. After 10-12 hours, juice will appear. The berries along with it need to be warmed on the stove, cook for a couple of minutes.
4. Remove the foam, let the mass boil for another minute, remove from heat.
5. Pour into jars, screw on the lids.

Pitted cherries in gelatin

Working with this recipe cannot be called quick if you use self-picked berries: the elimination of seeds will take a lot of time. However, a ready-made dessert is perfect for baby food, because the fear that the baby will choke disappears. As a filling for baking, pitted cherry jelly for the winter with gelatin also fits better than the classic version discussed earlier.

List of products for 6 cans of half a liter:

• cherry (so that it fills all the containers up to the throat);
• sugar - 0.6 kg;
• gelatin powder - 75 g.

Cooking principle:

1. Wash the berries, drain off excess water. Using a special tool or the end of a regular spoon, remove the bones from them. If you are measuring the volume of an already prepared cherry, then it should be about the shoulders of each jar.
2. Pour 0.5 l of cold boiled water into a bowl, carefully pour gelatin. Not vice versa! If you fill the powder with liquid, lumps may form.
3. After 30-60 minutes (depending on the instructions on the package), put the container on the stove. Warm up to 60-65 degrees, mix. Do not boil.
4. In a separate saucepan, combine sugar with cherries, warm to release juice. Stirring, cook over medium heat for 5-6 minutes, periodically getting rid of the foam.
5. Carefully add portions of the gelatin mass while stirring the cherries. Remove from fire immediately.
6. Pour into pre-sterilized jars, close without re-sterilization.

Cherry jelly for the winter from pureed berries

This recipe has an interesting feature - the finished product looks like marmalade in a jar. The treat is safe even for children, can be perfectly stored for several years, but is often eaten much faster. Such a delicious cherry jelly for the winter with gelatin is recommended to be cooked in large volumes. If you want a very thick dessert that can be cut, increase the amount of gelatin to 100 g, and reduce the volume of water for swelling to 2 cups.

The ratio of the main ingredients is as follows:

• pitted cherries - 2 kg;
• sugar - 1 kg;
• gelatin - 80 g;
• vanillin - a pinch.

Preserving jelly for the winter is very easy:

1. Pour the washed peeled berries with water so that it completely covers them. Wait until it boils, cook over very low heat.
2. Get rid of the liquid (can be used for compote), and scroll the cherries in a blender or wipe with a colander.
3. Add sugar, let the mass stand until the juice is released.
4. Pour gelatin into a separate container with 3 glasses of water.
5. Transfer the container to the stove, wait for it to boil and, after removing the foam, cook for a quarter of an hour. During this time, the juice will turn into syrup, which will begin to change its consistency, thickening.
6. Transfer the swollen transparent gelatinous mass to the cherry jam. Sprinkle a couple of grams of vanilla. Allow the product to cool and quickly pour into jars.

Cherries are berries from which you can cook a huge number of tasty and healthy desserts. Their taste will be varied, sweet and at the same time with a light and delicate sourness. Cherry jelly is very fragrant, healthy, it contains many vitamins, and it is prepared quickly and easily.

Cherry jelly recipe without gelatin step by step

Berry jelly can be prepared not only with gelatin, but also without it. There is nothing complicated in the process of its preparation, you only need to prepare the ingredients themselves and take a little time. This dessert can be served as an independent dish or added to pastries.

1. The berries are thoroughly washed in cold water, the stalks and seeds are removed from them and everything is transferred to the pan;
2. Pour 15 milliliters of water into the pan, put on fire and bring to a boil, stirring constantly;
3. Pour sugar to the cherry, stir until it dissolves, pour in lemon juice;
4. Boil the contents of the pan, stirring constantly, until the berry puree thickens;
5. Pour the jelly into jars, filling them ¾, cover them with lids and put in a water bath for 10 minutes.

When the finished jelly has cooled, it can be served on the table or used to prepare other desserts. Thanks to a water bath, it will thicken well, but it will not burn.

Cherry jelly with gelatin

For the preparation of cherry jelly, you can use not only fresh, but also frozen berries. The taste of the dessert will not get worse from this, but will remain the same rich.

Ingredients:

• 400 grams of pitted berries;
• 0.6 liters of water;
• 200 grams of sugar;
• 40 grams of gelatin.

Cooking time: 140 minutes.

Calories per 100 grams: 54 kcal.

If frozen berries are used to make dessert, they can not be defrosted.

1. Pour water into a saucepan, bring it to a boil, put the washed pitted cherries, boil for 10 minutes;
2. Pour sugar into the compote, stirring constantly, bring to a boil;
3. Pour 200 milliliters of compote into a deep bowl or cup, add instant gelatin, mix thoroughly until completely dissolved and strain everything through a strainer;
4. Remove the saucepan with compote from the fire, let stand for 10 minutes, pour in the gelatin, mix, cool to 45 degrees;
5. Pour the jelly into molds and refrigerate.

When the jelly hardens, it can be served. The taste of this dessert is rich, light and pleasant. It is sure to please all family members.

Frozen cherry jelly with gelatin

Making jelly from frozen berries is just as easy as making jelly from fresh ones, but there are some little features.

Ingredients:

• gelatin - 2 tablespoons;
• sugar - 0.15 kilograms;
• cherries - 0.3 kilograms.

Cooking time: 120 minutes.

1. Defrost frozen berries at room temperature, then squeeze the juice out of them with a blender, strain;
2. Pour berry pulp with water - 50 milliliters, add sugar and, stirring constantly, bring to a boil, remove from heat and strain through a sieve or gauze;
3. Cool the liquid to 70 degrees, pour 200 milliliters of juice and dilute gelatin in it, strain through a sieve;
4. Pour gelatin into compote, mix everything and heat, but do not bring to a boil;
5. Cool future jelly to room temperature, pour into molds and refrigerate.

Within a few hours the whole family will be able to enjoy the fragrant and summery taste of jelly.

Milk jelly with cherry

Jelly made from milk and fresh berries is an unusual, but very tasty and nutritious dessert that both adults and children will appreciate.

Ingredients:

• 40 grams of gelatin;
• 0.175 kilograms of sugar;
• 0.6 liters of milk;
• 250 grams of cherries.

Cooking time: 150 minutes.

Calories per 100 grams: 105 kcal.

1. Rinse the berries well several times, sort them out, remove the seeds, sprinkle with sugar and put in the refrigerator for 60 minutes so that they let the juice flow;
2. Pour gelatin into a cup, pour 3 tablespoons of cold, boiled water, mix and let stand for 20 minutes;
3. Pour the milk into a saucepan, bring it to a boil, add the remaining sugar, add the swollen gelatin and heat until it dissolves completely, remove from heat and cool;
4. Remove the berries from the refrigerator, drain the juice from them, and arrange the cherries in portioned plates, pour over all the milk jelly and refrigerate.

The juice from the berries does not need to be poured out, they can be poured over frozen jelly or used to make other desserts and drinks.

Cherry jelly for the winter

Jelly can be prepared not only from fresh and frozen berries, but also to prepare it for the winter for the whole family. It turns out no less tasty and fragrant.

Ingredients:

• 0.5 kilograms of berries;
• 0.8 liters of water;
• sheet gelatin - 12 grams;
• 0.15 kilograms of sugar.

Cooking time: 55 minutes.

Calories per 100 grams: 58 kcal.

Such a blank is sure to be loved by all family members who love sweets.

Cherries preserved in jelly for the winter

Cherry jelly can be prepared not only from juice, but also with whole berries, it turns out much faster and no less tasty.

Ingredients:

• 3 liters of pitted berries;
• 70 grams of gelatin;
• 0.5 liters of water;
• 1000 grams of sugar.

Cooking time: 45 minutes

Calories per 100 grams: 64 kcal.

1. Cherries are washed well, sorted and dried, stones are removed from them;
2. Gelatin is poured with 2.5 glasses of water and left for 20 minutes;
3. Prepared berries are transferred to a saucepan, covered with sugar and put on fire, boiled for 5 minutes from the moment of boiling;
4. A container with gelatin is placed on fire and heated until it is completely dissolved;
5. The gelatinous mass is combined with the berries, everything is mixed well and removed from the fire;
6. The finished jelly is laid out in jars and rolled up.

You can store such a blank not only in the refrigerator, but also in a cool, dark place. From this amount of ingredients, about three liters of jelly are obtained.

Cherry jelly pie recipe

Every hostess often thinks about how to please her family members. Very tasty and unusual is a cherry jelly pie, which was harvested in the summer.

Ingredients:

• cherry jelly - 0.5 liters;
• flour - 0.3 kilograms;
• margarine - 80 grams;
• sugar - 60 grams;
• water - 30 milliliters.

Cooking time: 250 minutes.

Calories per 100 grams: 168 kcal.

1. Put flour, margarine, sugar into a deep bowl and carefully grind everything into crumbs, add water and knead a tender and soft dough;
2. Wrap the well-kneaded dough in cling film and put in the refrigerator for 1 hour;
3. The chilled dough is taken out of the refrigerator, rolled out and laid out in a mold, while the sides are formed so that the jelly does not leak out;
4. With the help of a fork, punctures are made, and the mold is placed in an oven preheated to 180 degrees for 40 minutes;
5. The cake is cooled, poured with berry jelly and put in the refrigerator for 2 hours.

Such a cake is not only crispy, but also tender, light and summery. If the house does not have jelly prepared in advance, it can always be prepared from frozen or fresh berries.

For the preparation of cherry jelly, it is best to choose large and sweet berries, which contain many useful trace elements. Small and sour cherries are best left for compotes and other drinks.

To make the jelly as good as possible, it is necessary to use only high-quality and good gelatin.

If frozen berries are used to make jelly, they must be thawed only at room temperature, without adding water.