Recipes for making cherry jelly for the winter. How to make pitted cherry jelly for the winter How to make cherry jelly for the winter

05.01.2024 Lenten dishes

The queen of berries is how cherries are often called. Indeed, we enjoy it with pleasure not only fresh, but also in desserts and baked goods. And we don’t want to put up with the fact that at the end of the season we will be left without our favorite treat. In addition to its great taste, cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore, there are many different recipes for preserving berries. The most common are jams, marmalades, compotes. But for some reason we forget about another amazingly tasty delicacy that will delight us in winter - cherries canned in jelly.

What is the difference between jelly and jam and other preparations?

Berry jelly is often replaced in conversation with jam or confiture. But any cook will immediately say that this is wrong. How does jelly differ from its prepared counterparts?

Jam is usually called a sugar-berry or fruit mass, during the preparation of which the berries are boiled. In jam, on the contrary, the main task of the cook is to keep the berries safe and sound. To do this, the jam is cooked for a short time, several times, so that it has time to cool down between cooking times.

Confiture is a jelly-like berry mass, which is a type of jam. In finished form, it is permissible to have whole fruits or pieces in the confiture.

But the jelly is individual. This is not a type of preserve or jam. It is prepared with the addition of gelling agents: gelatin or agar-agar. And the appearance of the jelly is similar to jelly, and not liquid jam.

So, we have decided on the differences, we can move on to choosing cherries for the blanks.

You can make a delicious and aromatic jelly from cherries.

What berries are suitable for jelly?

Any variety is suitable for this kind of preparation. You can take both sour and sweet berries. Even mixing varieties when preparing a delicacy gives a surprisingly delicate and refined taste. The main thing is that the berry is fresh and ripe, but not overripe. Frozen cherries should not be used. It is perfect for compotes, but freezing will negatively affect the consistency and taste of the jelly.

We take fresh cherries, just picked. After all, this berry has a very thin and delicate peel. And cherries can easily go bad, even if they are slightly damaged.
Berries for jelly must be whole, without cracks. Rotten and burst ones are removed during selection from the total mass.
If we plan long-term storage throughout the winter, we remove the seeds.
When the jelly is prepared for immediate use, the seeds do not need to be removed. They impart a light almond aroma to the product.
Be sure to remove the stems.

How to make dessert more flavorful

Fragrant herbs and spices will give the jelly a more refined taste.

The French add tartaric acid to the jelly, 1 tsp. for 1 kg of berries. It is poured into the delicacy immediately after cooking. Acid is not only a good preservative, but also enhances the alluring aroma of cherries. You can buy this ingredient in the spice departments of supermarkets. If it was not possible to find a solution, it can be replaced with dry red wine at the rate of 0.5 tbsp. for 1 kg of cherries.

To make the jelly more fragrant, after cooking, add vanillin (at the tip of a knife). Mix gently so that the berries remain intact.

Cinnamon (on the tip of a knife) and sweet peas (2-3 grains) add a touch of mystery to this delicacy. They highlight the taste of cherries, making the aroma more subtle and refined.

If you want to add a little daring touches to the smell and taste of the jelly, you can add a few cloves 5 minutes before the end of cooking. It’s important not to overdo it, it’s better to stop at 2-3. Larger amounts may make the aroma too strong.

To make the delicacy more flavorful, add lemon or orange zest when cooking. It is very important, when cutting the zest from the fruit, not to grab the white edge, otherwise the jelly will taste bitter. The zest is cut in a spiral. When cooking, it is placed in the cherry mixture, and then removed with a slotted spoon or spoon.

Speaking about mint as a taste and smell enhancer, it must be emphasized that there are quite a lot of varieties of this plant. These include spearmint, peppermint, longleaf mint, tarragon, field mint and apple mint. Not every one is useful for jam, compotes or jellies. We can use only 3 of these varieties for cooking:

Curly mint. It does not have a sharp cooling taste, but at the same time mint gives a wonderful refreshing effect. It is used in cooking and homemade preparations in fresh and dried form.
Many nationalities actively use long-leaf mint just to add flavor to drinks, desserts and preparations. It is also used to identify the more subtle taste of marinades, fermented foods, marmalades and jams.
Peppermint can be added fresh or dried. But, as a rule, it is not combined with spices. Peppermint is self-sufficient. Like spices, its dosage is minimal. Fresh mint is added from 1 to 5 g, dried mint 0.2 - 0.5 g per serving. Add spice 5 - 10 minutes before readiness.

Peppermint is added shortly before the jelly is ready.

Proportions of cherries and sugar to prepare a delicious dessert

Cherry jelly is not only a set of vitamins for the winter. It can become a full-fledged dessert or complement cakes and pastries. There is a belief among housewives that sugar cannot spoil the preparations. After all, if you do not add granulated sugar, the product may ferment or become moldy. But what should you do if your family likes moderately sweet treats? You can reduce the amount of sugar. The maximum amount of granulated sugar per 1 kg of cherries for jelly is 2 kg, the minimum is 350 g.

How long does a product prepared for the winter last?

Jars of jelly should be stored in cool and dry places. It is important that the ventilation in the cellar or basement works well, preventing the air from stagnating. The temperature for an unpasteurized product ranges from 0 to +10 o C. This jelly, according to experts, can be stored for no more than 6 months.

Berry delicacies that have undergone pasteurization and sterilization procedures can be stored at +20 o C. But this is the temperature maximum for fruit preparations. If the room is warmer, then there is a high probability that the product will become sugary or cloudy. When kept in appropriate conditions, pasteurized jelly is stored for about 12 months from the date of manufacture.

Pasteurization and sterilization

Berry preparations are usually subjected to heat treatment.

Pasteurization is a method of heat treatment of food products with the need for their disinfection and longer storage. This effect is achieved through the destruction of bacteria and microorganisms. The method was proposed by the French scientist Louis Pasteur in the mid-19th century. The method consists of one-time heating of the liquid to a temperature of 60–90 degrees. The countdown begins from the moment the set water temperature is reached. The duration of the process depends on the type of workpiece. Berry jelly is usually pasteurized for a quarter of an hour (0.5 l jars) at a temperature of 85 o C.

Pasteurization is used for fruits, berries and vegetables whose cell sap is acidic.

How to pasteurize berry preparations

Place a clean rag or wooden grate at the bottom of the bucket or pan.
Carefully pour water into the pan. Its quantity is easy to determine - the liquid level should reach the shoulders of the jar.
Place the jars filled with jam and cover them with lids. To prevent the lids from accidentally lifting and water from getting into the workpiece, place a weight on top. For this purpose, you can take any large flat plate.
Turn on the heat and bring the water to the required temperature.
We pasteurize the dessert for the period specified in the recipe.
After heating the product, the weight is removed, and the jar, without lifting the lid, is removed from the water using special tongs and placed on a table with a soft bedding (towel or clean rag).
The jars are hermetically sealed using a special sealing key.

Using tongs you can easily remove the jar from hot water

Sterilization

Sterilization is the basis for long and successful storage of workpieces. This process is a heat treatment of the product at a temperature of 115–120 degrees for 15–30 minutes. In addition, the steam sterilization method is popular - treatment with steam under pressure for 20 minutes at a temperature of over 130 degrees.

Which jelly is considered a perishable product and how to store it

Jelly with a small sugar content should be refrigerated, but even in this way it is not recommended to store it for longer than 90 days. This is explained by the fact that sugar, in combination with natural pectin contained in the berry, forms a gelling mass. The amount of sugar in the jelly determines its gelatinousness and transparency - the main factors determining the quality of the dessert. Granulated sugar in a ratio less than 1:2 makes the delicacy more liquid, prone to fermentation and mold, which reduces the quality of the product. Thus, the product becomes perishable, and it is better to store jelly with a sugar content of 350 to 500 g per 1 kg of cherries in the refrigerator.

Which lids are best to use for winter preparations?

A seaming wrench is used to seal a metal cap without a thread.

Jelly can be rolled up with a special key (for this, metal lids without threads are used); for jars with screw threads, metal screw caps are used. But to facilitate the process of closing the blanks for the winter, you can use plastic ones. Simply immerse them in hot water for half a minute and close the jars tightly. This will require a minimum of effort and will not affect the deterioration of sealing quality and shelf life.

Cherry delicacy recipes

Let's look at a variety of recipes for making jelly.

We will need:

Cherry - 1 kg;
apple juice - 1 tbsp.;
sugar - 500 g.

Preparation:

Remove pits from washed cherries. This can be done with a special machine or a pin.
Steam in a saucepan with a small amount of water. The pan must be covered with a lid.
After 3-5 minutes, remove the mass from the heat.
Wipe through a sieve or colander.
Gradually add apple juice and sugar to the resulting cherry puree.
Place on low heat and cook until thickened.
Pour the hot jelly into sterile jars.
Tightly tighten the metal lids with a special wrench.

The degree of thickening of the jelly is checked as follows: drop a little jelly onto a clean saucer. If the product hardens quickly and does not spread, then the delicacy is ready.

To prepare a delicious delicacy from cherries, first remove the pits

Jelly with “Zhelfix” from pureed cherries

Many housewives have a pertinent question: “Zhelfix” - what is it? Just a gelling additive. In addition to other components, it contains large quantities of natural pectin, which is obtained from apples and citrus fruits. Gelatin, we remind you, is of animal origin, and “Zhelfix” consists only of plant substances, in addition, it completely preserves the color, taste and vitamins of the berries. If desired, “Zhelfix” can be replaced with pectin. The difference will not be noticeable.

Cherry - 1 kg;
sugar - 500g;
"Zhelfix" - 1 pack.

Preparation:

To quickly remove seeds from berries, boil the cherries covered over low heat for 3 minutes.
The juice formed as a result of cooking is poured into a separate bowl.
Using a mixer or blender, beat the cherries in a saucepan until pureed.
Rub the mixture through a sieve into the juice. Through the small cells, the pulp easily penetrates into the future jelly, and the seeds remain in the strainer.
Mix “Zhelfix” with 2 tablespoons of sugar.
While stirring, pour the Zhelfix mixture into the slightly warm cherry mixture.
Bring to a boil.
While stirring the mixture with a wooden spoon, add the remaining sugar. After which the cherry should boil again.
After boiling, cook for 3 minutes.
Pour into dry sterilized jars.
Close the lids tightly and put away until winter.

Video: jelly with “Zhelfix”

Cherry dessert with gelatin

This is a type of jelly, but using gelatin. The cooking process itself takes little time and, despite the long-term settling of the juice overnight, is considered a convenient and fast method.

Cherry - 1 kg;
sugar - 700 g;
instant gelatin - 2 tbsp. l.

Preparation:

Wash the cherries thoroughly and remove the pits.
Add sugar.
Mix carefully.
Place the cherries in a cool place overnight. After this time, the berries will release juice.
Now put the pan with the cherries on low heat.
Stirring, bring to a boil and cook for 3-4 minutes.
We dilute the gelatin with cold boiled water, then heat it until dissolved (do not boil!).
After the cherries have boiled for the required time, add gelatin, stir, turn off the heat, and skim off the foam.
Immediately place the hot jelly into dry and sterile jars.
Cover tightly with plastic lids.
Then we turn the container upside down and wrap it in a towel for 10–12 hours.
The jelly is ready and can be put away in the cellar.

Important! Gelatin cannot be boiled, as this will worsen its gelling properties.

Cherry juice jelly

We will need:

natural cherry juice - 1 l;
sugar - 1.5 kg.

Preparation:

Pour the juice into the pan.
Add granulated sugar there and mix.
Place the container with juice on the stove.
Stirring, bring to a boil.
Boil over low heat until foam appears.
When foam appears, remove it from the surface with a spoon.
Cook the juice and sugar until the mixture thickens.
Don't forget to stir all the time so that the delicacy doesn't burn.
Place into sterilized jars.
We roll up the jars.
The resulting canned food is sent for storage in the basement or cellar.

Video: cherry jelly for the winter without gelatin

The unique taste of felt cherries

Ingredients:

Felt cherry - 1 kg;
sugar - 1 kg.

Preparation:

Wash the berries thoroughly and remove the stems.
We rub the cherries through a sieve - you should get a puree.
Add sugar.
Mix.
Cook until thickened.
We distribute the finished treat into sterile jars.
Close with screw-on metal lids.
We put it in the cellar or pantry.

Jelly with seeds in a slow cooker

Required Products:

Cherry - 500 g;
sugar - 2 cups;
granulated gelatin - 2 tbsp. l.

Preparation:

Cover the berries with sugar.
Leave for 2 hours until the juice releases.
Mix.
Set the multicooker to “Stew” and set the time: 1 hour.
In a separate bowl, dissolve gelatin in the required amount of water.
Let the sweet berry mass cook.
Fill the gelatin with water. Before adding to the jelly, heat the swollen gelatin.
As soon as the multicooker signals to stop cooking, add gelatin, mix and distribute the dessert into sterile jars.
Roll up the lids with a special key and turn them over.
We wait until the workpiece cools down and put the jars in the pantry or cellar.

Prepare jelly in a multicooker using the “Stewing” mode

Is it possible not to cook berry jelly?

As it turned out, it is possible. Fruit juice is gelled with a pectin content of 1% per 100 g of berry mass.
Cherry itself is rich in pectin and contains from 6 to 11.4% of this substance per 100g. Depending on the ripeness of the berries. The riper the cherry, the greater the amount of pectin it contains. But even unripe berries can be used for jelly. The hardness of cherries and other berries and fruits is explained by the fact that they contain protopectin. When the berries ripen or are exposed to temperature, the protopectin breaks down, releasing the pectin they contain. That is why the recipe calls for adding hot water. Of course, the jelly will not look exactly like store-bought jelly. But sugar, in combination with pureed berries, will really gel, as it is a thickener. You won't get a sweet liquid syrup when cooking.

Sugar 400 g;
cherry - 400 g;
hot water - 50 ml.

Preparation:

Remove the pits from the washed cherries.
We pour the released juice into a separate bowl - we won’t need it anymore. You can give it to children to enjoy.
Grind the cherries through a meat grinder.
Add sugar and mix well until completely dissolved.
Add hot water and mix again.
We roll them into jars, having previously placed parchment under the lids. The properties of parchment help prevent mold from appearing on jelly and other products. It serves as a kind of barrier between the dessert and the environment where the fungus occurs.

Video: cherry jelly for the winter with gelatin

Calories: Not specified
Cooking time: Not indicated

Cherry jelly for the winter, the recipe for which is offered to your attention today, can be prepared in two versions: with the addition of gelatin or agar-agar. In the proposed recipe, gelatin is added to the cherries, since it is more accessible, inexpensive and easy to use. The only disadvantage of cherry jelly with gelatin is that at room temperature it will not have a jelly consistency and will remain liquid. Therefore, before using, cherry jelly should be cooled in the refrigerator or briefly placed in the freezer. If your winter preparations are stored in a cool basement, then the jelly will be dense, but you will still need to put it in the refrigerator at least for a while.
Cherries for this recipe are suitable for any variety and taste, but if they are 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 prepare according to the proposed recipe.

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

Recipe with photos step by step:

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

Remove the seeds. If you don’t have a special device, this can easily be done using a pin. You can leave the cherries with pits, but this will take longer to cook.

Crush the cherries with a masher, but not in puree, but mash them to get more cherry juice.

Pour in 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 color. Turn off the heat and leave to brew for half an hour.

Then strain, separating the cake from the cherry broth. There is no need to squeeze or press the pulp, otherwise particles of pulp will get through the sieve and the broth will lose transparency. There is still enough juice in the cake, do not throw it away, but cook a compote with the addition of some berries or only cherries.

Pour the broth into a saucepan, add sugar to taste. Place over low heat and cook for 10-15 minutes, skimming off any foam if it appears. After the sugar has dissolved and the broth is ready, be sure to measure how much liquid is obtained - based on this, gelatin is added. The recipe for cherry broth yielded exactly a liter (along with dissolved sugar).

For this amount of cherry broth you will need 20 grams of instant gelatin powder. If you have a different gelatin, look at 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 in 4 tbsp. spoons of water. Leave to swell for a few minutes. Then bring it 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 must be sterilized, and the lids must be boiled.

Pour cherry jelly into hot jars and screw on the lids. Cool to room temperature. Place it in a basement or closet for storage.

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

Author Elena Litvinenko (Sangina)

You can talk about cherries 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 simply delicious. There are many recipes for making cherry jelly for the winter that will help preserve its beneficial properties, taste and aroma.

Cherry preparations for the winter

Berry desserts for the winter are prepared in several ways. The most popular are preserves, marmalade and confiture. Jelly is made less often, but in vain: its sugar content is lower than other desserts. All these preparations are made from berries with sugar, but differ in the preparation method and result.

Jam. It is prepared simply: make sugar syrup and then place berries in it. This dessert can be thick or liquid, but the berries in it must retain their shape. For this purpose, the process is divided into several stages, allowing the workpiece to cool between cooking sessions.
Jam has a thicker consistency with boiled fruits. This is achieved by strongly heating the workpiece for 15-30 minutes. Sugar is added directly to the fruit.
Confiture is an intermediate link between jam and jelly: the whole berries are distributed in a thick mass. Recipes often call for gelling agents.
4. Jelly is, figuratively speaking, fruit and berry jelly. When preparing, pectin, gelatin, agar-agar and their derivatives are used: Zhelfix, Quittin.

Cherry jelly: nuances of preparation

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

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 best suited for harvesting. The taste of the jelly can be varied by adding lemon juice, dry wine, herbs, and vanilla. Unlike jam, in which sugar also plays the role of a thickener, much less of it is added to 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.

The cooking vessel should be wide and have a thick bottom. Do not use aluminum dishes, 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 the berries for subsequent processing. It is carried out like this:

Dessert with pulp without thickener

Ingredients:

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

Preparation:

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

Recipe with lemon juice without thickener

Ingredients:

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

Cooking method:

Place pitted cherries in a saucepan, add water, and heat to a boil.
Add sugar, cook until it dissolves.
Pour in lemon juice and cook, stirring until thickened.
Pack the finished product into prepared containers and seal.

Cherry jelly with gelatin

To prepare you will need:

cherry - 1 kg;
sugar - 0.3 kg;
leaf gelatin - 24 g;
water - 1.6 l.

Operating procedure:

Crush the pitted cherries with a pestle or masher, add water and bring to a boil.
Boil for 10 minutes, strain through a sieve. Do not squeeze so that the juice remains clear.
Add sugar to the juice, cook for 15-20 minutes over moderate heat, stirring and skimming off the foam.
Turn off the heat, cool the syrup a little, add pre-soaked gelatin, stir.
Pack into prepared containers and cool. Store in the refrigerator.

Video: cherry jelly with gelatin

Dessert of crushed cherries with Zhelfix

For 1 kg of fresh cherries take:

sugar - 0.45 kg;
Zhelfix - 1 pack.

Preparation:

Grind the pitted cherries in a way convenient for you. You can use a blender or meat grinder.
Place the resulting puree into a saucepan and set the heat to medium.
Add Zhelfix, add sugar in portions. Zhelfix is added according to the instructions on the bag.
Bring to a boil and cook, stirring for 5-10 minutes, turn off the heat.
Place the hot mixture into prepared containers and roll up the lids. Leave for 6-8 hours until cool.

Video: crushed cherry jelly with Zhelfix

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:

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

Jelly with whole cherries

Ingredients:

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

Preparation:

Measure out the seedless berries. You will need a quantity that fits in a three-liter jar.

Soak gelatin in 0.5 liters of water.

Cover the cherries with granulated sugar and place on the stove.

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

Add gelatin to cherries, stir and turn off heat.

Seal the hot jelly. Can be stored without refrigeration.

Felt cherry jelly

Felt cherry is different from regular cherry. It 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. Just do this if possible immediately after harvesting, since the berries do not last long. To make jelly you will need:

cherry juice - 1 liter;
sugar - 0.5 kg.

Operating procedure:

Place the cherry and pit into boiling water and drain the water after 15 minutes.
Crush the berries with a spoon or masher.
Pass through a juicer, rub through a sieve or squeeze through cheesecloth - separate the juice in any convenient way.
Let the juice settle and drain off the light part.
Add 500 g of granulated sugar to 1 liter of juice and cook until thickened for about an hour, stirring and skimming.
Pour into jars.

Recipe without cooking

Cherries, like some other berries and fruits, contain pectin. Therefore, you can make jelly from it without cooking. Instead of sugar, it is better to use powdered sugar. The jelly is stored in the refrigerator. You can also put it in the freezer, but then you need to put it in plastic containers.

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

cherry - 2 kg;
sugar - 1 kg.

Preparation:

Dry the washed cherries and remove the pits.
Grind the berries in a blender.
Add sugar, preferably powdered sugar, to the blender, continuing to grind.
Divide into jars.

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 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. We 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.