Cherry jelly with berries for the winter. Cherry jelly for the winter: my favorite recipes

Tastes could not be discussed. But it is cherries that many consider ideal for making jelly. Moderately sour, moderately sweet, with a rich color and delicate pulp, the fruits of the cherry tree give the opportunity to quickly and without much hassle to create delicious desserts. Using different techniques and recipes, cherry jelly can be prepared immediately before use or harvested for the future, for the whole winter.

General rules for making cherry jelly

Like quince, apples, cranberries and blackcurrants, cherries are high in pectin. This is a natural gelling agent, thanks to which cherry jelly is often made simply with sugar. This is enough for the product to become thick, to acquire a gelatinous consistency.

Cherries for jelly are used whole (with or without a stone), in the form of mashed potatoes or juice (with pulp and pure). Fruits are selected ripe, juicy, without damage and rot. The smell of cherries should be pleasant, without notes of fermentation.

There are dozens of variations on the theme of "cherry jelly". But whichever recipe is used, the process of preparing fruits for processing is always the same:

1. The fruits are poured with cold water for 60 minutes so that the worms living in them float to the surface.

2. Wash the cherries, cut off the tails.

3. If indicated in the recipe, remove the bones.

After that, the product is ready for further processing.

Cherry jelly thickener can be gelatin (regular or instant), agar-agar, pectin. Each of them has its own characteristics.

So, gelatin, when the proportions are exceeded, can give the dessert a specific flavor. Therefore, this ingredient must be added to cherry jelly exactly as much as indicated in the recipe. In addition, it must be borne in mind that gelatin does not interact well with sour fruits, which is why jelly from whole cherries can harden poorly. Finally, gelatin cannot be added to boiling liquids - the gelling properties of the thickener disappear at high temperatures.

Pectin, on the other hand, can be boiled. Jelly with such a thickener always turns out to be dense. Pectin is equally well suited for both quick desserts and for making long-term cherry jelly.

Agar-agar is good because jelly with it freezes perfectly even at room temperature. The inconvenience is that this thickener must be soaked in water for several hours before the dessert is prepared. Plus, cherry jelly with agar is not prepared for the winter. This gelling agent is more suitable for making jams, cherry jams.

The proportions of sugar for cherry jelly vary depending on the recipe. Average indicators - 700 g per 1 kg of fruit. In some cases, less sugar is taken for dessert - from 100 to 300 g per 1 kg of cherries.

Cherry jelly: a classic recipe

A light summer dessert with whole berries and a pleasant sour taste. Prepares quickly and simply.

Products:

fresh cherry - 600 g;

sugar - 300 g;

water - 1.2 l;

regular gelatin - 25 g.

Recipe:

1. Gelatin is soaked according to the instructions.

2. Syrup is made from water and sugar.

3. Washed pitted cherries are poured into boiled syrup. Cook for 10 minutes over low heat. Taken off the stove.

4. Swollen gelatin is heated over steam for complete dissolution, filtered through a sieve. Pour into sweet fruit mass. Stir.

5. Allow the jelly to cool. Poured into molds. They put it in the refrigerator.

After 3-5 hours, the cherry jelly will completely harden. Before serving, the dessert is topped with whipped cream.

Transparent cherry jelly without thickener for the winter

The most time-consuming and fastest way to harvest long-term storage cherry jelly. The dessert has a pure ruby ​​color, a pleasant sweet and sour taste.

Products:

Processed pitted cherries - 2 kg;

sugar - 0.7 kg per 1 liter of liquid;

water - 300 ml.

Recipe:

1. Cherries are poured into a basin, poured with water. Bring to a boil over medium heat. Cook until softened.

2. The broth is filtered twice through gauze without rubbing the fruits.

3. Return the cherry juice to the stove. Boiled twice.

4. Sugar is introduced into the fruit mass, stirring constantly. Cook until thickened.

5. When the jelly becomes viscous like honey, the boiling process is completed.

The finished product is hot poured into sterilized jars, corked. Store the sweet billet along with the rest of the winter preservation.

Thick cherry jelly for the winter (without gelatin)

According to this recipe, cherry jelly is quite dense, with a rich aroma and delicate taste. Bones from the fruit are not previously removed, which speeds up and simplifies cooking. The proportions of the ingredients are determined during the cooking process.

Products:

washed cherries with pits;

Recipe:

1. Cherries are poured into the basin. Fill with water so that the liquid covers the fruit by 1 cm.

2. Cook at a slow boil for 50 minutes. The foam rising to the surface is periodically removed.

3. The broth is poured into another container. Soft cherries are cooled, rubbed through a sieve, separating the pulp from the seeds.

4. The resulting puree is weighed (the volume is measured with a glass). Measure an equal amount of sugar, mix it with cherries.

5. The mass is put on medium heat. Stirring, bring to a boil. The flame of the burner is reduced and boiled for 15 minutes. The foam formed on the surface is removed.

6. After evaporation of the liquid, the jelly will acquire a medium density consistency. At this point, it is removed from the fire, poured into sterilized jars and rolled up.

Banks are turned upside down, wrapped. Leave for 2 days in this form. The cooled cherry jelly is transferred to storage in the pantry.

Cherries in jelly for the winter (with gelatin)

A variant of a very beautiful, tasty, healthy sweet dish. Thanks to gelatin, cherry broth hardens well. Jelly can be prepared for the winter or for dessert for a festive feast.

Products:

fresh washed pitted cherries - a full 3 l jar;

water - 0.5 l;

sugar - 1000 g;

regular gelatin - 70 g.

Recipe:

1. Gelatin is poured with water. Leave to swell.

2. Cherries are poured into a cooking container, mixed with sugar.

3. Put the sweet fruit mass on the stove. Cook from the moment of boiling for 5 minutes.

4. Gelatin is heated over steam to completely dissolve the granules. Strain through a fine sieve. Combine with cherries.

5. The mass is stirred and immediately removed from heat.

Ready-made jelly from whole cherries is poured hot into jars (sterilized). Roll up. Store in a refrigerator or dry cold basement.

Raw cherry jelly for the winter

A very simple recipe for a delicious dessert. Since there is enough pectin in cherries, you can make live jelly out of it for the winter. The fruits are not subjected to heat treatment, so that the finished product retains a maximum of vitamins and nutrients.

Products:

pitted washed cherries - 2 kg;

sugar - 1 kg.

Recipe:

1. Cherries are poured into the blender bowl in parts and pureed.

2. Pour sugar. Continue to grind the mass until the sugar crystals dissolve.

3. Leave the cherry puree alone for 15 minutes. Stir.

The finished raw cherry jelly is poured into jars, closed with nylon lids and stored in the refrigerator.

Cherry jelly with apple juice (no gelatin)

Another option for preparing healthy vitamin sweets for the winter. Prepares easily and quickly. Thanks to the pectin in apple juice, the jelly hardens well and acquires a mild taste.

Products:

Washed pitted cherries - 1 kg;

sugar - 0.5 kg;

natural apple juice - 250 ml;

water - 100 ml.

Recipe:

1. Cherries are poured into a container for cooking, poured with water. Steam until soft over low heat.

2. Hot fruits are ground through a fine sieve.

3. Combine cherry puree with apple juice and sugar. Stir.

4. Boil the mass over low heat 2 times.

Ready cherry jelly with apple juice is poured into jars, corked. After cooling, they are transferred to storage in a cold basement.

Cherry jelly in a slow cooker (with seeds)

This version of a sweet preparation for the winter is good because it practically does not require the presence of a person in the kitchen. It takes a maximum of 15 minutes to prepare the ingredients and pack the finished jelly. The stone gives the dessert an unusual almond flavor.

Products:

Washed ripe cherries - 1 kg;

sugar - 4 tbsp.;

regular gelatin - 4 tbsp. l.

Recipe:

1. The fruits are placed in the multicooker bowl. Sprinkle with sugar. Leave for 2-3 hours for the cherry to release juice.

2. The multicooker is switched on in the "Extinguishing" mode for 1 hour.

3. Gelatin is poured with 50 ml of water to swell.

4. When 5 minutes remain before the end of the multicooker, the swollen gelatin is heated over steam to completely dissolve the granules. Filter.

5. After the signal about the end of cooking, a thickener is poured into the hot cherry mass. Stir.

6. Ready-made cherry jelly with a stone is immediately poured into sterilized jars and sealed.

After cooling at room temperature, the workpiece is transferred to storage in a refrigerator or cellar.

Any variety of cherries is suitable for jelly. Fruits can be taken sour or sweet, small or large. Most recipes use fresh cherries, but frozen berries or canned juice also make a delicious dessert. For a variety of flavors, zest or lemon / orange juice, vanilla, cinnamon, cloves, dry wine are added to cherry jelly.

Dishes for cooking fruit mass should be enameled, with a thick bottom. For gelling without adding thickeners, cherries are boiled for a long time. It is more convenient and faster to do this in wide basins. Aluminum utensils are not used in the preparation of sweet blanks - when oxidized, the jelly can darken and acquire an unpleasant metallic taste.

Cherry jelly is served in bowls, bowls, and glasses. Or they are taken out of the molds and turned over the gelatinous mass into portioned saucers. Decorate the dessert with whipped cream, fresh berries, pieces of fruit, mint leaves. Homemade winter preparations are used as jam, served with tea, used for filling pies, layers of cakes, etc.

Calories: Not specified
Cooking time: Not indicated

Cherry jelly for the winter, the recipe for which today is brought to your attention, can be prepared in two versions: with the addition of gelatin or agar-agar. In the proposed recipe, gelatin is added to the cherry, as it is more accessible, inexpensive and familiar to use. The only disadvantage of cherry jelly with gelatin is that at room temperature it will not have a jelly consistency, it will remain liquid. Therefore, before using cherry jelly, you need to cool it in the refrigerator or put it in the freezer for a short time. If your winter preparations are stored in a cool basement, then the jelly will be dense, but still it will need to be put in the refrigerator at least for a while.
Cherries for this recipe are suitable for any variety and taste, but if sour, then add more sugar than in the recipe. In any case, it is better to try, when the jelly hardens, its taste cannot be corrected. It turns out very tasty, which is also easy to cook according to the proposed recipe.

Ingredients:
- ripe juicy cherries - 0.5 kg (weight with stones);
- sugar - 300-350 gr;
- water - 0.5 liters;
- instant gelatin - 20 gr.

Recipe with photo step by step:

Sort the cherries, remove spoiled ones. You can leave the crumpled ones - anyway, it will be crushed, the integrity of the berries in this case is not important. Rinse under running cold water, cut off the branches, rinse one or two more times. Leave in a colander to drain the water.




Remove bones. If there is no special device, it is not difficult to do this with a pin. You can leave the cherries with the pits, but it will take longer to cook.




Crush the cherries with a crush, but not in a puree, but kneading to get more cherry juice.




Add water, stir and bring to a boil over medium heat. Cook stirring for ten minutes.






During cooking, the cherry pulp will change color to a lighter one. Turn off the fire, leave for half an hour to brew.

Then strain, separating the cake from the cherry broth. It is not necessary to squeeze and crush the cake, otherwise particles of pulp will fall through the sieve, the broth will lose transparency. There is still enough juice in the cake, do not throw it away, but cook compote with the addition of any berries or only cherries.

Pour the broth into a saucepan, add sugar to taste. Put on low heat and cook for 10-15 minutes, removing the foam if it appears. After the sugar dissolves and the broth is ready, be sure to measure how much liquid is obtained - based on this, gelatin is added. In the recipe for cherry broth, exactly a liter was obtained (together with the dissolved sugar).




For this amount of cherry broth, you will need 20 grams of instant gelatin powder. If you have a different gelatin, see the proportions on the package, usually the manufacturer indicates how much to add per half liter or liter. Pour gelatin into a ceramic or metal bowl, pour 4 tbsp. spoons of water. Leave to swell for a few minutes. Then bring to a liquid state in a water bath.

Cool the broth a little (but it should be hot!), Pour in the gelatin, stir. By this time, the jars should be sterilized, the lids must be boiled.




Pour the cherry jelly into hot jars, screw on the lids. Cool to room temperature. Store in a basement or closet.




Before use, you can cool without opening the jar or open, pour into molds, bowls and leave in the refrigerator until thickened. Try also to cook, also a delicious dessert. Good luck with your preparations and bon appetit!




Author Elena Litvinenko (Sangina)

Summer is the time for fresh fruits and vegetables. Hostesses are engaged in harvesting and preserving nutrients for the whole year. Positive emotions during tea drinking with fragrant jelly from fruits and berries from the garden are provided. The process of preparing such a delicious dessert will not require much time and effort if you strictly follow the recipe and refuse gelatin.

It is easy to prepare delicious cherry jelly for the winter without gelatin. Take:

• Fresh berries, in the absence of which neither jam nor compote will turn out. The fruits are carefully processed (washing, drying, pitting).
• Sugar, which helps to preserve the excellent taste of the product.
• Agar-agar is a natural substitute for gelatin, produced from brown algae. Such an additive needs pre-treatment (soak overnight before use).
• Pectin is a substance that is present in certain quantities in berries and helps to eliminate toxins from the body. This additive, a gelatin substitute, is purchased in ordinary stores (sold in the form of a powder).

How to make cherry jelly for the winter without gelatin at home

Cherry recipes for the winter help housewives surprise their sweet tooth. The dish can also support their health. Learn how to make cherry jelly at home is easy. To do this, you will have to familiarize yourself with the recipe, which looks like this:

• Cherry tree fruits - 2 kg;
• sugar - 1 kg;
• pure water - 100 ml;
• lemon juice - to taste;
• vanillin or vanilla sweetener - to taste.

Step-by-step preparation of jelly without gelatin:

1. Prepare the berry (wash, dry, separate from the stone).
2. Crush the juicy pulp to a mushy state and transfer to a deep container.
3. Add water.
4. Place on gas and cook for 5-7 minutes. At this time, you will have to constantly stir the contents, in order to avoid burning.
5. Cool the resulting mass.
6. Separate the juice (squeeze through cheesecloth or use a sieve).
7. Add sugar, vanillin, lemon juice to the resulting liquid.
8. Place on fire and cook, stirring until signs of thickening appear (20-30 minutes).
9. Pour the resulting mass into molds, jars and leave to cool.

Preparing a homemade dessert is for those who like to please themselves with a healthy and tasty product in the cold season. This procedure does not take much time, at most - 1 hour. How to cook cherries for the winter so that they do not lose their properties? It is necessary to make a dish that can preserve a large number of useful elements found in fresh berries. To do this, you will have to prepare the following ingredients:

To easily prepare jelly with cherries, you have to follow the following instructions:

1. Prepare the fruits (rinse thoroughly, remove the seeds, dry).
2. Grind the product using a blender.
3. Add sugar.
4. To stir thoroughly.
5. Distribute the resulting consistency in pre-prepared dishes and put in a cool place (basement, pit, refrigerator).

To create such an unusual type of delicacy as cherry jelly for the winter without gelatin, an acidic variety of berries is perfect, because these fruits are large, fleshy. When cutting, the pulp is easily separated from the stone and gives a large amount of juice. After all, he gives the dessert such elegant forms. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare the ingredients, including:

1. Prepare the berries (wash, peel).
2. Let the berries rest to remove excess liquid.
3. Add water, sugar to the container, start heating. Gradually, a syrup will turn out, which should begin to caramelize when cooked.
4. Add fruits, cook until boiling.
5. Cool the resulting mass at room temperature.
6. Return the cooled jam to the stove and boil until “puffing”.
7. Distribute the resulting jam into clean containers.

For this kind of dessert, you will need the ingredients:

• fresh cherry - 1 kg;
• red currant - 1 kg;
• water - 350 ml per 1 kg of berries.
• sugar - 700 g per liter of juice.

1. Remove stalks, twigs and other debris from cherries and currants.
2. Rinse them and let the remaining water drain.
3. Armed with a spoon or rolling pin for rolling out the dough, crush the fruits in a saucepan, add water, put on fire (boil until juice forms).
4. Strain the juice through a sieve and start boiling.
5. Add sugar, constantly stir the mass, removing the foam.
6. Boil 30 min.
7. Put the finished mixture in a special dish.

If it is not possible to get fresh fruits, but you want to enjoy a healthy dessert, then you can buy frozen berries and make cherry jelly from them. Make it simple. Have to take:

• frozen berries - 300 g;
• boiled water - 600 ml;
• sugar - 200 g;

1. Defrost the berry (the use of water for this purpose is prohibited - in order to avoid the loss of beneficial properties of the fruit).
2. Squeeze out the juice using a blender or a wooden mortar.
3. Pour the pulp formed after squeezing with water and add sugar.
4. Put the mixture on fire, bring to a boil.
5. Cool and divide into jars.

A delicious cherry jelly for the winter, the recipe of which is based on the use of natural juice, will delight any person, and it will not take much time from the hostess. To create such a masterpiece, you need to prepare the following ingredients:

• Take a deep container, place some of the juice there and put on fire.
• Add pectin to the contents of the bowl (this procedure is done slowly to avoid the formation of lumps).
• Pour the remaining juice into the resulting mass, cook for another 5 minutes.
• Pour the finished consistency into a convenient form and put it in a cool place.

Most people keep a jar of jam at home. It happens that there is a little product left, but there is nowhere to put it. What to do in such a situation? You can use the jam jelly recipe and give your family an unforgettable dessert. To implement this idea, you need to collect the following ingredients:

• lemon juice - 100 ml;
• jam - 150 g;
• pectin - 80 g;
• sweetener - to taste.

1. Take a saucepan or a deep bowl, combine lemon juice and pectin in it.
2. From the rest of the jam, separate the berries from the syrup.
3. Pour the syrup into the lemon-pectin mixture, start cooking.
4. Boil for a minute.
5. Remove from stove and pack in jars.

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.

I suggest you cook a wonderful cherry jelly for the winter. Cherry is very useful, it contains a lot of vitamins, microelements and organic acids necessary for our body. Cherry has the ability to reduce blood clotting, and the benefits of cherries in the prevention of cancer have also been proven. And cherries are delicious too! And from it you can cook many different blanks. Today I will tell you how to make delicious pitted cherry jelly with gelatin for the winter.

So, to make jelly, we need: cherry, sugar and gelatin.

You can cook cherries for jelly and with seeds, but I preferred to take out the bones. Squeeze the berries a little with a wooden pestle so that the cherries give more juice. Fill with water and bring to a boil.

Boil the cherry for 10 minutes, then drain the resulting juice through a sieve. Berries do not need to be pressed through, we need a clear decoction. We measure the amount of liquid, I got about 650 ml.

To this amount, add 150 g of sugar and put on moderate heat. Boil the syrup for 15-20 minutes, skimming off the foam.

Meanwhile, soak the gelatin sheets in cold water.

Cool the syrup a little and add the gelatin. Mix well until completely dissolved. Prepare dry hot jars and pour cherry jelly through a strainer. Leave to cool, then put in the refrigerator.

Our cherry jelly for the winter is ready!

The jelly turns out to be the most delicate, with a slight sourness and very beautiful! Bon appetit!