Recipes for making cherry jelly for the winter with gelatin. Cherry jelly for the winter

You can enjoy the bright taste of sweet and sour cherries to your heart's content only in summer. In winter, you have to be content with a variety of delicious preparations: jams, jams, compotes, jellies. In fairness, it should be noted that it is from cherries that the highest quality preservation is obtained. The persistent tart flavor of the fruit is ideally preserved during heat treatment on the stove or in a slow cooker. The taste of berries does not weaken even when frozen and stored for a long time. And the enormous benefits of frequent consumption outweigh the effects of most fresh fruits. However, canning is not an easy science! To make quality cherry preparations, winter recipes must be repeatedly tested and approved by hundreds of well-fed and satisfied consumers. We have collected the most ideal options here for you.

Cherry jam for the winter: a step by step recipe with a photo

It turns out that daily consumption of cherry jam has a positive effect on the digestive, nervous, cardiovascular systems and the state of human blood. And we can add with confidence that in addition to a beneficial effect on the body, cherries also cheer up well. Even in the most gloomy weather, it is impossible to remain sad when a cup of fragrant tea and a crispy bun with a ruby ​​delicacy are smoking next to you. Inspiring, isn't it? Prepare cherry jam for the winter according to our recipe with a photo and see for yourself!

Necessary ingredients for cherry jam for the winter

• ripe cherry - 1 kg
• sugar - 1.3 kg
• table water - 1 tbsp.
• cinnamon stick - 1 pc.
• cloves - 3 pcs.
• cardamom - 3 pcs.

Step-by-step instructions for a recipe for cherry jam for the winter

1. Sort the darkest and softest berries, wash them and remove the stalks. Unripe cherries are best left for compote.

   

2. Remove the pit from each berry. To do this, you can use a special kitchen appliance or an ordinary paper clip.

   

3. Cut the cherries in half, put in a deep saucepan. Pour the amount of sugar prescribed in the recipe there.

   

4. Put spices on two layers of gauze, fold the fabric into a bag and tie tightly. In this form, the spices are easier to remove before seaming.

   

5. When the berries in the saucepan start up the juice, add water to the container and put it on the burner. Cook the jam over low heat, stirring constantly until the sugar dissolves. Drop the spice pack into the pot.

   

6. Bring the berry mass to a boil and remove from the burner. After complete cooling, repeat the procedure. Boil the jam at least four times.

   

7. Small-capacity jars are calcined in the oven at 100C. Place a hot treat in a clean container. Roll up cherry jam for the winter with tin lids.

   

Fragrant cherry jelly: a recipe for the winter

Fragrant cherry jelly for the winter is one of the favorite preparations for both adults and kids. A delicate homogeneous mass with a bright taste and astringent smell complements any pastry or dessert, whether it be crispy biscuits or delicate curd mass. Preparing such a delicacy is much easier than it seems at first glance. The main thing is to prepare the right ingredients correctly. Unripe cherries or berries with traces of mechanical damage should not be used at all. They can spoil the taste of the finished preservation. And it is recommended to remove the stalks immediately before preparing the jelly so that the cherry does not lose the bulk of the juice.

Necessary ingredients for cherry jelly for the winter

• cherries - 500 g
• gelatin - 1 tsp
• granulated sugar - 170 g
• water - 400 ml

Step-by-step instructions for a cherry jelly recipe for the winter

1. Rinse the berries thoroughly. Place the cherry in a deep enameled container and boil for 5 minutes after boiling with the amount of water and sugar indicated in the recipe.
2. Dissolve gelatin in 2 tbsp. warm water. Pour the liquid into the jam.
3. Stir the hardening berry mass without bringing it to a boil. Keep the mixture on fire for a couple of minutes, and then quickly spread it into sterile jars.
4. Cork the container with eurocaps and hide the fragrant cherry jelly for the winter in the cellar or in the refrigerator.

Seedless cherries for the winter - a recipe for a slow cooker

Literally every recipe for canning cherries has its own nuances, but in general, the process of harvesting berries is simple and does not take too much time. Especially if there is a working multicooker in the home arsenal. A modern device simplifies and speeds up already primitive actions. It is enough just to prepare the ingredients, press the button, wait for the time - and the pitted cherries for the winter according to the recipe for the slow cooker are ready!

The necessary ingredients for harvesting pitted cherries in a slow cooker

• cherries - 900 g
• sugar - 1.3 kg
• water - 100 g

Step-by-step instructions for a multicooker recipe

1. Wash ripe cherries, sort and remove all the seeds.
2. Put the cherry in the multicooker bowl, add water and granulated sugar.
3. Turn on the "extinguishing" mode for 100-120 minutes.
4. After the multicooker signal, remove the bowl and distribute the jam in small jars, previously washed and sterilized.
5. Turn the container over, cover with a terry towel. Move the cooled jam to the pantry until winter.

Video recipe for harvesting cherry jam for winter

Cherry jam is not only a fragrant delicacy, but also an excellent prophylactic for the winter. Thanks to vitamins and useful organic compounds, berries, even after multicooking and stewing, can prevent the occurrence of many ailments. Including seasonal weakening of the immune system, gastrointestinal upset, metabolic disorders, insomnia, etc. Prepare cherry jam for the winter according to a video recipe and regularly feed your household with delicious medicine.

Cherry compote for the winter without sterilization - a classic recipe

Cherry compote, prepared for the winter according to a classic recipe without sterilization, will become a real lifesaver for any housewife. With such a drink, it’s not scary to give children a drink, and to treat girlfriends, and to treat random guests. Healthy and tasty cherry compote will successfully take the place of artificial soda at any festive feast and will cause a lot of sincere praise to the hospitable hosts.

Necessary ingredients for the recipe for cherry compote without sterilization

• fresh ripe cherries - 1/4 jar
• water - 3 l
• sugar - 1.5 tbsp.

Step-by-step preparation of cherry compote for the winter

1. Wash the cherries with high quality, remove all spoiled specimens and green stalks.
2. Place the berries in a 3-liter jar, pour boiling water to the top. Leave "covered" for 1.5-2 hours.
3. Drain the water into a deep enameled saucepan, boil it and pour it back into the jar of berries.
4. After 2 hours, repeat the procedure a third time. But now boil the liquid with the amount of sugar indicated in the recipe.
5. Roll up cherry compote for the winter without sterilization under a tin lid. Turn the jar over and cover with a towel. After complete cooling, rearrange the workpiece in the pantry.

Freezing pitted cherries for the winter

Both doctors and traditional healers have long noticed that cherries perfectly quench thirst, increase appetite, have antibacterial, antipyretic, analgesic, tonic and rejuvenating properties. But all these miracles are possible only under the condition of regular use of their food. Since cherries bear fruit in our area only in the middle of summer, the best way to stretch it for a longer period is to make a competent freeze. How exactly? Read on!

Of course, many recipes for harvesting cherries for the winter in a slow cooker or on the stove are more popular than freezing. The finished sweet delicacy is tastier than thawed sour berries. But a raw crop (even after freezing) retains much more useful and necessary. The main thing is to follow the rules:

1. Try to minimize the time between harvesting and freezing for the winter.
2. Do not hide unripe or overripe berries in the freezer. After thawing, they will become unusable.
3. Freezing wet berries is completely impractical: they will definitely stick together and turn into a solid cherry ball. If you washed the crop before harvesting, let it dry completely.
4. Unlike a slow cooker, in the freezer you can make a blank in a matter of minutes. If your refrigerator supports the "shock freezing" mode, by all means use it. With rapid freezing, vitamins do not have time to deteriorate.
5. To prevent the cherry from absorbing odors when frozen, tie it tightly in a plastic bag or cover the tray with a tight lid.
6. Treat freezing berries rationally. Pack cherries in small portions - 300-400 g each, so that after defrosting there are no unusable residues.
7. Don't be afraid to freeze most of your crop. If you wish, you can cook fresh compote or a small portion of jam from frozen berries even in the middle of winter.

If you decide to prepare cherry berries, choose recipes for the winter with great care. Hundreds of options for compotes, slow cooker jams, pitted jams, jellies, marmalades and other riches only seem ideal at first glance. And only on our website all recipes are carefully checked and approved.

Cherries are one of everyone's favorite berries. This ripe, sweet berry with a slight sourness is very useful.

Juicy and slightly tart cherry quenches thirst well, and it is impossible to remain silent about its medicinal properties.

There are many different ways to harvest cherries that will help preserve this healthy berry.

The most useful and least sweet dessert prepared for the winter is jelly. Due to the small amount of sugar, it can be consumed without fear for the figure. Therefore, if the harvest of delicious berries pleased you, then prepare cherry jelly for the winter. For its preparation, you can use pectin, gelatin, agar-agar and their derivatives: Gelfix, Quittin.

Classic jelly is made from the juice of berries or fruits with sugar and gelling agents. But there is no limit to the creative imagination of housewives, and now you can find jelly recipes, both from mashed potatoes and with whole berries.

Cherry jelly recipes for the winter

As previously noted, jelly is made from juice, so for harvesting it is best to take juicy berries with a pronounced taste and aroma. Jelly can also be diversified with lemon juice, dry wine, herbs, vanilla.

Unlike jam, in which sugar also plays the role of a thickener, much less sugar is put in jelly than in jam. On average, 0.7-0.8 kg of granulated sugar is added per 1 kg of berries. But there are recipes with a ratio of 1:0.3 and even 1:0.2.

It is better to cook jam in a wide bowl with a thick bottom. It is not recommended to use aluminum utensils, the jelly may darken and burn.

Before preparing jelly, it is worth soaking the cherry for 1-1.5 hours. Worms and excess debris from such bathing will float and should be removed.

Then you need to rinse the berry well and remove the cuttings. If the recipe calls for pitting, this can be done with a cherry pit remover, a paperclip, a pin, or a hairpin.

Jelly with pulp without the use of a thickener

• cherry 1 kg
• sugar in a ratio of 1:1 to the volume of puree

Put the cherries in a saucepan and pour in water, covering it completely. Don't take out the bones.

After boiling, cook for 1 hour over low heat, removing the foam.

Drain the broth, and wipe the cherry through a sieve.

Weigh the volume of the resulting puree, mix with the same volume of sugar.

Bring to a boil over medium heat and simmer for 15-20 minutes, stirring and skimming off the foam.

Roll the finished jelly into jars. Turn over hot jars of jelly and wrap. Store without refrigeration.

Cherry jelly with gelatin

• cherry 1 kg
• sugar 0.3 kg
• sheet gelatin 24 g
• water 1.5 liters

Remove the pits from the cherries and crush with a pestle or masher, add water and bring to a boil.

Boil for 10-15 minutes, strain through a sieve. To keep the juice clear, do not squeeze.

Add sugar to the juice, cook for 15-20 minutes over medium heat, stirring and removing the foam.

Reduce the heat, cool the syrup a little, combine with pre-soaked gelatin and mix.

Pour into prepared container and refrigerate. Store in refrigerator.

Jelly without gelatin with lemon juice

• cherry 1.5 kg
• sugar 1 cup
• lemon juice ¼ cup

Free the cherries from the stones and place in a saucepan, add water, heat to a boil.

Add sugar and cook until it dissolves.

Then add lemon juice and cook until thickened.

Arrange the finished jelly in jars and seal them.

Pitted cherry jelly with pectin and tartaric acid

• cherry 2 kg
• water 300 ml
• sugar 0.8 kg per 1 liter of boiled juice
• pectin 3-4 g
• tartaric acid 1 tsp

Separate the berries from the seeds and mash with a crush, add water, boil for 5-7 minutes until the juice is released.

Pass the juice through several layers of gauze. Do not squeeze the berries, as the juice should be clear.

Boil the juice over high heat by about half. Stir and skim.

Add 0.8 kg of sugar for each liter of juice and cook for another 10-15 minutes.

Combine the pectin dissolved in water, stir and cook until completely thickened.

Add tartaric acid to the finished jelly and remove from heat.

Divide hot jelly into jars.

Crushed Cherry Jelly with Gelfix

• fresh cherry 1 kg
• sugar 0.5 kg
• gelfix

Free the cherries from the pits and chop them in a convenient way for you. You can optionally use a blender or meat grinder.

Transfer the resulting mass to a saucepan, set medium heat on the stove.

Add the gelfix, then add the sugar in batches. Gelfix is ​​added according to the instructions on the sachet.

Bring to a boil and boil, stirring gently, 5-8 minutes, turn off the heat.

Ready jelly, spread in prepared dishes, roll up the lids. Leave for 8-10 hours to cool.

Jelly with whole cherries

• cherry 3 liters
• sugar 1 kg
• gelatin 70 gr
• water 0.5 liters

Measure pitted cherries exactly three liters.

Soak gelatin in half a liter of water.

Sprinkle the cherries with sugar and place on the stove.

Bring the mass to a boil, cook for 5-7 minutes. Heat the gelatin at the same time.

Add gelatin to cherries, mix well and remove heat.

Pour the hot jelly into jars. Can be stored without refrigeration.

Cherry jelly without cooking

Like many berries and fruits, cherries contain pectin. Therefore, it can be used to make jelly without cooking. It is better to replace sugar with powdered sugar. The jelly should be stored in the refrigerator or freezer, but then it is better to decompose it into airtight plastic containers.

This is not a complicated recipe, but it is with this method of harvesting for the winter that all vitamins and useful substances of cherries are better preserved.

• cherry 2 kg
• sugar 1 kg

Dry the washed cherries and separate from the pits.

Grind the berries in a blender.

Pour powdered sugar into the blender and continue to grind.

Divide into jars.

felt cherry jelly recipe

Felt cherries are slightly different from regular cherries. She has a thin delicate skin, smaller and sweeter than berries. It does not have a pronounced cherry flavor. But it is also subject to canning. This should be done immediately after harvesting, as this berry is not stored for a long time.

• cherry juice 1 liter
• sugar 0.6 kg

Blanch the pitted cherries for 10-15 minutes.

Then crush the berries with a spoon or crush.

Pass the mass through a juicer, rub through a sieve or squeeze through gauze - separate the juice in any convenient way.

Let the juice settle, and drain the light part of it.

Add sugar and cook until completely thickened for about an hour over low heat, stirring and skimming off the foam.

Allocate to banks.

You can talk about cherry for a long time and with rapture. This sweet, slightly sour berry quenches thirst well. The content of vitamins E, C, PP, B1, B2, B9, carotene, pectin, organic acids and a whole complex of microelements makes it truly healing. It is useful for arthritis, anemia and mental illness, helps prevent heart attacks and acts as a mild laxative. Cherry pulp has bactericidal properties. And finally, it's just delicious. There are many recipes for cherry jelly preparations for the winter, which will help preserve its beneficial properties, taste and aroma.

Cherry blanks for the winter

Desserts from berries for the winter are prepared in several ways. The most popular are jam, jam and marmalade. Jelly is made less often, but in vain: it has a lower sugar content than other desserts. All these preparations are made from berries with sugar, but differ in the method of preparation and the result.

Cherry jelly: cooking nuances

Classic jelly is made from berry juice with sugar and gelling agents. But the flight of the creative thought of the hostesses cannot be stopped. Now there are jelly recipes both from puree and with whole berries. Various products are used as a thickener.

Many fruits and berries also contain pectin - currants, apples, especially sour ones, gooseberries. Cherry is no exception, so jelly can be made from it without gelling agents. You can also make your own pectin using apple peels or gooseberries.

Juicy berries with a pronounced taste and aroma are better suited for harvesting. The taste of jelly can be varied by adding lemon juice, dry wine, herbs, vanilla. Unlike jam, in which sugar also plays the role of a thickener, it is put much less in jelly. On average, 0.7 kg of granulated sugar is added per 1 kg of berries. But there are recipes with a ratio of 1:0.3 and even 1:0.1.

Cooking utensils should be wide, with a thick bottom. Do not use aluminum utensils, as the jelly may darken.

Cherry jelly - a ready-made dessert and a healthy preparation for the winter

Jelly recipes for the winter

There are many recipes for making cherry jelly, but they have one thing in common - preparing berries for further processing. It is done like this:

Dessert with pulp without thickener

Ingredients:

• cherry - 1 kg;
• sugar in a ratio of 1: 1 to the volume of puree;
• water.

Cooking:

1. Put the cherries in a saucepan and add water, covering them completely. Don't take out the bones.
2. Heat until boiling, cook for 1 hour over low heat, removing foam.
3. Separate the broth, wipe the cherry through a sieve.
4. Measure the volume of the resulting puree, mix with the same volume of granulated sugar.
5. Bring to a boil over moderate heat and simmer for 15 minutes, stirring and skimming.
6. Seal the finished product, turn the jars over and wrap. Store without refrigeration.

Cherry jelly can be used to decorate a cake or enjoy it as a dessert.

Recipe with lemon juice without thickener

Ingredients:

• cherry - 1.5 kg;
• sugar - 1 glass;
• lemon juice - 1/4 cup.

Cooking method:

1. Put the pitted cherries in a saucepan, pour water, heat to a boil.
2. Add sugar, cook until it dissolves.
3. Pour in the lemon juice and cook, stirring until thickened.
4. Pack the finished product in prepared containers, seal.

The taste of cherry jelly can be made more savory by adding a little lemon juice.

Cherry jelly with gelatin

For cooking you will need:

• cherry - 1 kg;
• sugar - 0.3 kg;
• sheet gelatin - 24 gr;
• water - 1.6 l.

Operating procedure:

1. Crush pitted cherries with a pestle or crush, pour in water and bring to a boil.
2. Boil for 10 minutes, strain through a sieve. Do not squeeze so that the juice remains clear.
3. Pour sugar into the juice, cook for 15-20 minutes over moderate heat, stirring and removing the foam.
4. Remove the fire, cool the syrup a little, add the pre-soaked gelatin, mix.
5. Pack into prepared dishes, refrigerate. Store in refrigerator.

Video: cherry jelly with gelatin

Crushed Cherry Dessert with Gelfix

For 1 kg of fresh cherries take:

• sugar - 0.45 kg;
• Gelfix - 1 pack.

Cooking:

1. Grind pitted cherries in a convenient way for you. You can use a blender or meat grinder.
2. Transfer the resulting puree to a saucepan, set the heat to medium.
3. Attach Gelfix, add sugar in portions. Gelfix is ​​added according to the instructions on the sachet.
4. Bring to a boil and boil while stirring for 5-10 minutes, turn off the heat.
5. Spread the hot mass into the prepared container, roll up the lids. Leave for 6-8 hours to cool.

Video: crushed cherry jelly with Gelfix

Recipe with pectin and tartaric acid

Ingredients:

• cherry - 2 kg;
• water - 300 ml;
• sugar - 0.7 kg per 1 liter of boiled juice;
• pectin - 3 or 4 g;
• tartaric acid - 1 teaspoon.

Operating procedure:

1. Mash the berries with a crush, pour in water, cook for 5 minutes until the juice is released.
2. Filter the juice through a cloth or several layers of gauze. Do not squeeze the berries, the juice should be clear.
3. Reduce the juice by about half on high heat. Stir and skim.
4. Add 0.7 kg of granulated sugar for each liter of juice and cook for another 5-10 minutes.
5. Add pectin dissolved in water, stir and cook until thickened.
6. When the jelly is almost ready, add the tartaric acid and turn off the heat.
7. Pack hot jelly.

Incredibly tasty jelly is obtained from cherry juice with the addition of tartaric acid

Jelly with whole cherries

Ingredients:

• cherry - how much fits in a three-liter container;
• sugar - 1 kg;
• gelatin - 70 gr;
• water - 0.5 l.

Cooking:

1. Measure out pitted berries. You will need such an amount that fits in a three-liter jar.

Soak gelatin in 0.5 liters of water.

Cover the cherry with sugar, put on the stove.

Bring the mass to a boil, cook for 3-5 minutes. At the same time, heat up the gelatin.

Attach the gelatin to the cherry, stir and remove the heat.

2. Seal hot jelly. Can be stored without refrigeration.

Felt cherries are different from regular cherries. She has a thin delicate skin, smaller and sweeter fruits. It does not have a pronounced cherry flavor. You can also preserve it for the winter. Only this should be done as soon as possible immediately after harvesting, since the berry is not stored for long. To make jelly you will need:

• cherry juice - 1 liter;
• sugar - 0.5 kg.

Operating procedure:

1. Dip the cherries with the stone in boiling water and drain the water after 15 minutes.
2. Crush the berries with a spoon or crush.
3. Pass through a juicer, rub through a sieve or squeeze through cheesecloth - separate the juice in any convenient way.
4. Let the juice stand and drain the light part of it.
5. Add 500 g of granulated sugar to 1 liter of juice and cook until thickened for about an hour, stirring and removing the foam.
6. Pour into banks.

The process of canning felt berries is very similar to the preparation of ordinary cherries.

Recipe without cooking

Cherries, like some other berries and fruits, contain pectin. Therefore, it can be used to make jelly without cooking. Instead of sugar, it is better to take powdered sugar. Jelly is stored in the refrigerator. It can also be in the freezer, but then it needs to be decomposed into plastic containers.

The recipe is quite simple, but it is with this method of harvesting for the winter that all vitamins and useful substances of berries are better preserved. For him you will need:

• cherry - 2 kg;
• sugar - 1 kg.

Cooking:

Cherry jelly is prepared in different ways: with berries, removing the seeds from them, from pure juice or from cherry juice with the addition of water and sugar. The latter method is preferable, since the jelly, homogeneous in consistency, is not too concentrated in taste and can be used to prepare various desserts.

To thicken cherry juice, gelatin or agar-agar is added to it. Agar jelly recipes are suitable for vegetarians, but this ingredient is not always available, and gelatin is sold in every store. However, it should be borne in mind that at room temperature, jelly with the addition of gelatin becomes liquid, so it is recommended to keep the jar in the refrigerator before use or pour from the jar into small molds and cool for one to two hours. Such cherry jelly for the winter is a simple recipe, it can also be prepared for a children's party or on a festive table.

Cherry Jelly Ingredients:

• pitted cherries - 300 gr;
• sugar - 150 gr;
• water - 300 ml;
• instant gelatin powder - 15 gr.

Making cherry jelly

Rinse the cherries with cold water and remove the pits. Save the extracted juice.

We place the berries in a saucepan or ladle, knead with a crush, leaving the cherries in pieces. You should not use a meat grinder or a blender, as particles of pulp will be present in the puree and the jelly will not turn out homogeneous.

Pour cold water into the mashed berries. Bring to a boil over high heat and let it simmer, reducing heat to low. After 12-15 minutes, the berry broth will be ready. Let it cool down a little and infuse.

We filter the broth through a fine sieve or colander lined with two layers of gauze. We throw away the cake, it has already given up the taste and color and will not be needed in the future. But if you make a large portion of jelly, then there will be a lot of cake and you can cook compote or jelly from it.

Pour the cherry broth into a clean ladle, add sugar. Quantities may vary from those indicated in the recipe, try and bring to the desired taste.

While the broth is heating, dilute the gelatin with cold water. For 15 grams of powdered gelatin, you need four tablespoons of cold water. Swollen, gelatin will become dense and in order for it to disperse well in jelly, it must be heated in a water bath to a liquid state.

The broth boiled, remove the ladle from the fire. Cool slightly and pour in liquid gelatin. Stir with a spoon or whisk.

Pour hot jelly into jars, twist and let cool.

With the help of blanks for the winter, you can save not only the taste, but also the benefits of cherries. Berry jelly, corked in jars, has a thick texture, pleasant aroma and bright ruby ​​​​color. The delicacy can be served as a separate dessert or used for baking.

Cherry jelly without gelatin

As a rule, this type of blanks is cooked using gelatin, which gives elasticity and a special consistency. Since the berries contain a large amount of natural pectin, which has a gelling effect, you can prepare a delicacy without gelatin. What ingredients are needed for this:

• fresh ripe pitted berries - 1.5 kg;
• water - 100 ml;
• sugar - 1 kg.

Delicious cherry jelly for the winter - recipe:

1. First of all, we clean the berries from seeds and dirt. Next, they should be crushed with a crush or grind with a blender.
2. Pour the prepared mass with 0.1 liter of water and place the dishes on the fire (medium intensity).
3. With a spoon, stir the mass every 30 seconds. Cook it no longer than 7 minutes.
4. After we wipe through a sieve to get the juice.
5. Mix the resulting liquid with sugar and boil over low heat for 35-45 minutes. Seedless cherry jelly for the winter will be ready when the taken spoonful of dessert does not spread over the saucer.
6. If desired, you can add vanillin or a glass of cognac to the finished delicacy. We pour everything into processed jars and roll them up with lids for the winter.

Cherry jelly for the winter with gelatin

All kinds of jams, preserves, compotes are prepared from berries, but these cherry recipes for the winter are already familiar to Russian housewives and do not arouse interest. Delicate jelly has not yet had time to pall, so it is made more willingly. Cooking a delicacy is simple and fast, in addition, children love it very much. What you need to make pitted cherry jelly for the winter:

• gelatin - 1 pack. (20 g);
• ripe pitted berries - 1 kg;
• purified water - 1000 ml;
• granulated sugar / powder - 1000 grams.

How the delicacy is prepared:

1. Preservation of cherries for the winter begins with the preparation of berries. To do this, we wash the fruits under running water, take out the seeds.
2. We fall asleep with sugar, put it in an enameled container on the stove, turning on a slow fire. When the sugar melts, pour half a liter of water here.
3. When the syrup boils (after about half an hour), we begin to slowly introduce gelatin, previously diluted in water (in proportions of 1:10).
4. We lay out the prepared pitted jelly from ripe cherries for the winter in sterile jars, roll them up and put them in a cool place.

Cherry in jelly

The dessert prepared according to the proposed recipe turns out not only tasty, but also beautiful. For three liters of goodies you need to take:

• granulated sugar - 1 kg;
• black sweet pitted fruits - about 2.5 kg;
• distilled water - 500 ml;
• gelatin - up to 70 g.

Step by step recipe:

1. We remove the bones, pour the raw materials into a saucepan with a thick bottom, crush the berries with sugar and put the container on the stove.
2. Pour the specified amount of gelatin with hot water.
3. When the workpiece begins to boil, we detect another 5 minutes, then set the pan aside. Pour the swollen gelatin into the container, mix the contents thoroughly.
4. We scatter the delicacy on the banks, clog them. After cooling, the jars are rearranged for storage in the refrigerator. If during the cooking process the bottom of the pan is burnt, you can clean it with soda.

cherry juice jelly

There are many recipes for winter sweet blanks from berries, among which pitted cherry juice jelly for the winter is very popular. At the same time, so that the taste of the dessert is mild and does not cause heartburn, natural sweet and sour juice is diluted with water in an arbitrary amount. What components are needed for the workpiece:

• fresh sweet fruits - 2 tbsp.;
• water - 1 tbsp.;
• gelatin - 30 g;
• powdered sugar - to taste.

How to make dessert:

1. Using a juicer, we extract berry juice, then it should be filtered through a sieve or gauze.
2. Add powdered sugar (sand is also possible, but it dissolves more slowly), water.
3. Bring the ingredients to a boil, then cool to medium-hot. Add gelatin to the liquid, quickly mixing the contents of the dish. Lumps should not remain.
4. Strain the liquid again, pour a small amount of sugar into it. After the workpiece has cooled, we lay it out in jars and cork.

Video: preservation of cherries for the winter