I suggest you prepare wonderful cherry jelly for the winter. Cherry is very healthy; it contains many vitamins, microelements and organic acids necessary for our body. Cherries have the property of reducing blood clotting, and the benefits of cherries in the prevention of cancer have also been proven. And cherries are also very tasty! And you can prepare many different preparations from it. Today I will tell you how to make delicious pitted cherry jelly with gelatin for the winter.

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

You can cook cherries for jelly with pits, but I preferred to remove the pits. 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 cherries for 10 minutes, then drain the resulting juice through a sieve. There is no need to squeeze the berries, we need a clear decoction. We measure the amount of liquid, I got about 650 ml.

Add 150 g of sugar to this amount and place on moderate heat. Cook 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 gelatin. Stir well until completely dissolved. Let's prepare dry hot jars and pour cherry jelly through a strainer. Let it cool, then put it in the refrigerator.

Our cherry jelly is ready for the winter!

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

A quick and original dessert - cherry jam with gelatin! This delicacy is suitable for preparing a small portion and for preparing for the winter. If you are interested in the topic of preparing gelled cherries, let's take a look at the jam recipes and their subtleties.

Nuances of preparation

Cherry is one of the few berries that can hide spoilage. It may be impossible to judge by appearance whether there are worms inside the berries. Therefore, it is better to manually inspect each cherry. The process will take place simultaneously with the removal of seeds from the berries. However, if you want to make cherry jam with pits (with gelatin) and are absolutely sure that the berries are good quality, so be it!

Whether the berries are seeded or not, they need to be covered with granulated sugar. The proportions of the ratio of laying berries and sugar, respectively:

• 1:0,7.

These parameters differ from standard jam preparations due to the presence of gelatin.

So, having covered the berries with granulated sugar, we wait for the juice to release. That is, we set the pan with food aside for about 15-20 minutes.

Uses of gelatin

In addition to gelatin, agaroid can act as a gelling agent. It is a powder that is mainly used in manufacturing plants. Let's use gelatin at home. It's not that difficult to work with. But it's better to know how to prepare it. Gelatin is available in two forms:

• in powder;
• in plates.

It is preferable to use it in powder. Preparing it is much faster, since it instantly swells in water - it takes 5-10 minutes. But with the plates you will have to wait 20-25 minutes after soaking them in warm water.

So, pour gelatin only in a ratio of 1:4! It is important! One part gelatin to four parts water.

After swelling, the mixture must be heated on the stove until the particles are completely dissolved, but not to boiling. If the process reaches the point where bubbles of boiling water appear, the mixture will not need to be used. She's already spoiled. The fact is that when boiling, the binding properties of the particles are lost.

Classic one-ingredient jam recipe

What products are required:

• half a kilo of cherries;
• half a kilo of sugar;
• a packet of gelatin.

Cooking process:

1. We carry out the initial processing of the berries - sorting, washing and drying on paper or any clean kitchen towel.
2. The next step depends entirely on your desire. We take the seeds out of the berries or don’t do it.
3. Place the berries in a saucepan and cover with sugar (if the berries have seeds, add 50 ml of boiled or filtered water). We wait a quarter of an hour for the berries to give juice.
4. In the meantime, soak the gelatin in warm water. Remember the proportions - 1:4! After 10 minutes, put the gelatin on the fire and stir. Immediately after dissolving, remove from the stove and strain. We don't boil! Let's leave it for now.
5. Then we begin to cook the cherry jam over moderate heat.
6. After 25 minutes, remove the jam from the heat. After a couple of seconds, the boiling process ends. Add gelatin. Mix and pour into sterilized jars. We preserve with sterilized lids and put them somewhere in the corner to cool.

Cherry in gelatin jam is ready for the winter! It is better to store in a cool place without temperature fluctuations.

Second cooking method

There is another way to cook the delicacy. The difference with the previous version is small. You just need to not immediately mix the berries with sugar, but first boil the sugar syrup. Then add berries to it, continue to cook, as in the first recipe.

This method is perfect for pitted cherries.

With or without bones?

What is the difference in preparing the berries to make cherry jam with gelatin with or without seeds?

When making seedless jam, you will have to spend part of your free time on the process of husking these very seeds. This threatens precise shots of splashes all over the kitchen and in your face. This development of events is easy to avoid. Place a large plastic food bag into the pan and remove the seeds from it. The juice will splash into the bag and drain into it. The hostess will only have to wash her hands.

The recipe for cherry jam with gelatin involves extracting a large amount of juice from the berries. But where does it come from if the berries are whole with seeds? The answer is simple. Add some water. For 1 kg of berries, 100 g of water is enough.

Additional Ingredients

The following ingredients can be added to cherry jam with gelatin to taste:

• ground cinnamon or nutmeg;
• cognac or liqueur;
• pieces of other berries or fruits (cherries, sweet plums or cherry plums are best).

Great news for chocolate lovers! Cherry jam with gelatin can be cooked with its addition! You won't find more original berries. But you need to follow these tips:

• use only dark chocolate without any additives (nuts, raisins, pieces of waffles or cookies);
• before adding to the syrup with berries, the chocolate should be melted in a water bath;
• add it to the jam a few minutes before the dessert is ready.

All of the listed ingredients for adding to jam taste very pleasant and give the necessary “zest” to the recipe. However, the most pleasant product can ruin a cherry dessert if you don’t do it in moderation. Flavoring additives should only emphasize the main flavor, and not destroy it.

Prepared jam can always become a chic layer for an unleavened pie or sponge roll. In winter, you don't have to stand at the stove hoping to cook syrup or cream for a cake. Just take out a jar of cherry jam in gelatin - and the problem is solved!

There are never too many recipes, so when I found a new recipe with the intriguing name “cherries in jelly,” I immediately tried it out. The impression is wonderful, because this is not ordinary jam, but a ready-made dessert. Stunningly aromatic, beautiful pomegranate color, not too sweet jam keeps well, despite slight heat treatment. The berries turn out completely fresh. Keep a magical recipe in which the most difficult thing is to get the seeds.

How to cook cherries in jelly

You will need:

• Cherries, already pitted - a full 3 liter jar.
• Granulated sugar – kilogram.
• Gelatin (pectin, agar-agar) – 70 gr.
• Water – 500 ml.

Step by step recipe:

Let's work hard first. Wash the berries, remove the stems and seeds. Immediately pour into the pan in which you will cook.

Pour the thickener with hot water and leave to swell. Instead of gelatin, you can take any product with pectin.
Cover the cherries with sugar and place on the burner.

Slowly, without rushing to warm up the berries, let them boil. Don’t make the heat too high and don’t go too far; the dessert needs regular stirring.
After boiling, let it cook for 3-5 minutes, no more.

At the same time, warm the gelatin a little until it completely dissolves.
Pour the thickener into the dessert and immediately remove the pan from the heat.
Roll up or cover with nylon lids. From the proposed number of berries, you will get 6 half-liter jars.

Ideally, you should store the jam in the refrigerator so that the mass does not ferment.

Video recipe for cherries prepared in jelly; I hope that the preparation will not cause any difficulties for you. Happy canning everyone.

Now that the red beauty is ripe, we need to try to preserve the harvest as much as possible for the winter. A simple and at the same time unusual recipe - cherries in jelly for the winter. The taste is reminiscent of cherry jam, only softer, with a very pleasant sweet and sour aftertaste and the aroma of fresh cherries.

The preparation is simple, almost five minutes, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly.

Jars of cherry jam can be stored at room temperature, but you need to remember that the jelly thickens only in the cold; in the heat the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have a delicious dessert for tea.

• Cherries with pits - 500 g;
• sugar - 250 g;
• cold boiled water - 5 tbsp. l;
• powdered instant gelatin - 15 g.

After picking, cover the cherries with cold water and leave for an hour or two. This procedure needs to be done to get rid of worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the seeds using a special device or with a pin or hairpin (by the way, once you get the hang of it, it’s even faster!).

Place the cherries in a basin or large bowl, add sugar and stir. Cover, leave for several hours, stir occasionally. After about an hour, the juice will appear, the sugar will melt and a lot of delicious aromatic syrup will gradually form.

This is what the cherry looks like after five to six hours, this is it before cooking.

Place the bowl with the future jam on low heat and gradually bring to a boil. Cook, collecting the foam, for no more than five minutes.

As soon as it starts to boil, it's time to prepare the gelatin. Measure out the required amount (usually 15 grams in a bag), pour in cold water. Be careful to read the instructions on the package and if the gelatin requires long-term soaking, add water in advance. For instant, it only takes a minute for it to swell.

Place a ladle of water on the adjacent burner and a bowl of gelatin on top of it. Heat the mixture in a water bath until it becomes liquid.

Remove the pan with cherry jam from the heat. Pour in liquid gelatin and stir.

Warm up the jars for packaging in advance over steam or sterilize them as you usually do. Boil the lids. Place the hot jam into jars and seal tightly. Leave to cool for a day.

In the heat, the syrup will remain liquid, as in regular jam. But when you take the jars out into the cold, it will quickly thicken, and you will get cherries in ruby ​​jelly, very beautiful and appetizing!

Be sure to prepare cherries in jelly for the winter, you’ll see - everyone will like this unusual jam and will be one of the first to finish it!

Cherry jelly is a delicious dessert that is a low-calorie product. This delicacy is suitable for consumption at any time of the year. Both adults and children love him.

The nutritional value

Per 100 g of jelly made from cherries, there are about 60 kcal. The product also contains a low content of proteins (2.8%) and carbohydrates (14%). This dish has a rich color and transparent texture.

Cherries contain a huge amount of useful vitamins and amino acids. However, after processing the berry loses some of its properties. But still, cherry jelly will contain vitamins B, PP, C and microelements such as iron, calcium, sulfur and phosphorus. Preparation includes the option of using fresh, frozen or dried cherries. Even in some cases they make a treat from cherry juice.

Benefits and harms

Cherry jelly usually contains gelatin, but pectin can also be used. These two ingredients are very beneficial 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 consuming jelly also has a beneficial effect on the cardiovascular system and stabilizes blood pressure levels. In addition, this product is dietary because it is low-calorie and is completely absorbed in the body and does not deposit fat deposits.

Gelatin has a beneficial effect on the skeletal system. If there is 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 people use this product in cosmetic procedures. Cherry juice is used as one of the ingredients in various professional face masks. And various creams are usually made from the fleshy part of this berry. Due to the fact that cherries contain a large amount of vitamins, the skin glows and acquires a pink tint.

If we are talking about cherry jelly, which is prepared at home, then there are no harmful elements in its composition, it only brings benefits to the body. However, people who suffer from allergies should use this product with caution. 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 will this dish be harmful to the body. We recommend not to use dyes or harmful flavors.

Recipes

The advantage of cherry jelly is that the recipe is quite simple and not time-consuming. In addition to all this, you get an unforgettable taste and pleasant aroma. Cherry dessert can be prepared and left for the winter. Then, on cold evenings, open the 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 will look like marmalade, we recommend using canned or fresh cherries, removing the seeds from them.
• Instead of gelatin, you can use agar-agar, which hardens faster and also does not leak during storage and use. However, it dissolves only in preheated water.

In order to prepare cherry jelly for the winter, you need to pre-process and thoroughly wash the jars in which your fruit jelly will be located.

To do this, they undergo sterilization in different ways.

• You can do this in the oven. Jars with a volume 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 jars - 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 fit there. To do this, lightly fill the container with water to prevent the jars from cracking. Then select the highest power and turn it on for 5 minutes.

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

• metal ones, which are used to twist with a special machine, should be boiled in a saucepan for a couple of minutes;
• We recommend cleaning the lids, which are made in the shape of a spiral, with soda, then place them in boiling water for two minutes and dry;
• but there is also an option for killing harmful microbes - this is to treat with medical alcohol.

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

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 - two full tablespoons.

First of all, we clean the berries from “garbage”, but not from the seeds, and fill them with room water. This procedure allows you to get rid of unwanted insects. Set it aside for 1.5 hours. Meanwhile, mix sugar and gelatin. Then we dry the cherries on a dry napkin, put them in a pan and sprinkle with the resulting mixture. Place in the refrigerator for half a day. When you take it out, you will notice that the berry has released juice. Place 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 from the stove. Pour the finished jelly into jars and screw on 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 don’t have to worry about the bone getting stuck in the throat. However, this is a labor-intensive process as you will need to remove all the pits from the cherries. The recipe is designed for jars that will be 1 liter in volume.

Includes:

• cherry berries (you need to fill all the jars to the very neck);
• sugar – 600 g;
• gelatin powder.

First you need to wash all the berries and remove twigs, stems and seeds. There are special tools on store shelves for easy and quick pit removal. If you don’t 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 form lumps, you must first pour about half a liter of water at room temperature into the container, and then add the powder there. After an hour has passed (see the instructions on the package if a different time is specified), put the resulting mixture on low heat. You don't need to bring it to a boil, you just need to warm 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, little by little we combine the gelatin mixture with the cherries and set everything aside from the stove. Now you can pour into pre-sterilized jars and close with lids. There is no need for secondary sterilization.

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

To prepare you will need:

• Cherries, separated from pits – two kilograms;
• sugar – one kilogram;
• gelatin – 75 g;
• ½ teaspoon vanillin.

The first step is to rinse and clean the berries, fill them with water so that the cherries completely drown. Place on the fire and simmer for about 15 minutes. Then drain the water and blend the berries in a blender. Add sugar to the resulting mass and let the cherries release their juice. At this time, take 0.7 liters of water and dissolve the gelatin in a separate bowl. Place the mixture 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 consistency similar to syrup. During cooking, thickening will occur and the mass will transform into jelly. Now you can gradually introduce the gelatin mass into the resulting syrup and add vanillin. Wait for it to cool a little and pour into jars.

It is worth noting the recipe for cherry jelly without gelatin.

To do this you will need:

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

To begin with, as in all previous recipes, thoroughly wash the berries and remove all twigs and leaves. Separate from the seeds and turn the juicy pulp into “porridge” by placing it in a saucepan and crushing it a little. Next, add 80 ml of water at room temperature. Place the mixture on the stove, bring to a boil and cook for 6 minutes. Do not leave the stove because constant stirring is required. At the next stage, when the mixture has cooled slightly, it is necessary to separate the juice using a sieve or gauze cloth. Set aside the pulp, and add granulated sugar and citric acid to the resulting syrup. Then put it back on the stove and cook until jelly-like for about 40 minutes. When the syrup thickens, pour into jars and close.

We also offer you cherry jelly with pectin. Quite an interesting and very simple recipe.

Compound:

• cherry tree berries – 3 kg;
• sugar – 4 cups;
• one package of pectin;
• clean water – 400 g.

The first step is to remove the seeds and rinse the berries thoroughly. Then we put it in a deep container and press it 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 add pectin and sugar. Stir constantly during cooking. You need to cook until all the sugar has dissolved. This is the last stage of preparation, then pour it into sterilized jars and screw it on.

From frozen berries

The classic cherry jelly recipe is most popular from frozen cherries. This dessert can be prepared at any time of the year. Thanks to its characteristic sourness and minimal amount of sugar, it is well suited for those who are watching their figure and need sweets.

To make frozen cherry jelly, you will need:

• a pinch of cinnamon;
• heavy cream – 100 g;
• sugar – 50 g;
• frozen cherries – 230 g;
• gelatin packaging;
• a pinch of vanillin.

First you need to soak 20 g of gelatin in 100 g of water at room temperature. While it swells, you need to prepare cherry syrup. To do this, defrost the cherries and fill them with 0.5 liters of water in a small saucepan. Add a little cinnamon and sugar. Place on the stove and wait until it boils. After this, remove from the heat and leave it alone for now. At this time for 15 seconds. put the swollen gelatin in the microwave so that it dissolves. At the next stage we move on to the cream. Add a pinch of vanilla 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 it with a broom for fluffiness. It is very important not to let this mixture become oily, but at the same time the grains of sugar should dissolve. Then carefully add 1 tablespoon of gelatin there. You should get a so-called soufflé, put it into a glass at an angle and send it to a cold place.

Now that the cherries have settled, you need to strain them through a strainer. And add the remaining gelatin into the resulting syrup, stir and then take out the “soufflé” and add it as well. Pour the resulting jelly into molds and place in the refrigerator to harden for 3.5 hours.

From cherry juice

Making jelly from cherry juice is not a difficult task at all. For this you will not need much time, and you will not spend a lot of effort. You can please your family and friends with such a delicious and healthy dessert.

To do this you will need:

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

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

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

• canned;
• fresh;
• frozen;
• dried.

This dish is also prepared from juice, which is made at home and closed for the winter. It doesn’t matter at all what kind of variety you use; any will do – sour, sweet, small or large. You will still get a fragrant and tasty dessert.

The connecting substance (gelling agent) is essential for the preparation of this dessert. It should be used in moderation, otherwise the taste or color may be spoiled. In order for the dish to acquire a transparent color and unique taste, we recommend adding citrus fruits or just a little liqueur or red wine to the recipe.

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

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

The shelf life of cherry jelly, which is closed for the winter, is quite long, and usually does not require special conditions. Once your homemade canned jelly is ready, there is no need to put it in the refrigerator. It is also not recommended to leave it in direct sunlight.

Some storage rules should be followed:

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

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