Cherries in jelly for the winter. Cherries canned in jelly - softer than jam, with a bright summer aroma of fresh cherries! Cherry jelly for the winter

20.10.2023 Snacks

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.

Summer is the time for fresh vegetables and fruits. Housewives are engaged in preparing and preserving nutrients for the whole year. Positive emotions are guaranteed while drinking tea with aromatic jelly made from fruits and berries from the garden. The process of preparing such a delicious dessert will not require much time and effort if you strictly follow the recipe and avoid gelatin.

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

Fresh berries, without which you won’t get jam or compote. The fruits are carefully processed (washing, drying, removing seeds).
Sugar, which helps maintain the excellent taste of the product.
Agar-agar is a natural gelatin substitute produced from brown algae. This additive requires pre-treatment (soak overnight before use).
Pectin is a substance that is present in certain quantities in berries and helps remove toxins from the body. This additive, a gelatin substitute, is purchased in regular stores (sold in powder form).

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. It’s easy to learn how to make cherry jelly at home. To do this, you will have to familiarize yourself with the recipe, which looks like this:

Ingredients:

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

Step-by-step preparation of jelly without gelatin:

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

Very simple and quick recipe without cooking

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

cherries – 2 kg;
sugar – 1 kg.

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

Prepare the fruits (rinse thoroughly, remove seeds, dry).
Grind the product using a blender.
Add sugar.
To stir thoroughly.
Distribute the resulting consistency into previously prepared dishes and put in a cool place (basement, pit, refrigerator).

Pitless cherry jelly jam

To create such an unusual type of delicacy as cherry jelly for the winter without gelatin, a sour variety of berries is perfect, because these fruits are large and fleshy. When cut, the pulp easily separates from the seed and produces a large amount of juice. After all, it gives the dessert such elegant shapes. To prepare cherry jelly jam for the winter without gelatin and seeds, you will have to prepare ingredients, including:

fresh berries – 1 kg;
granulated sugar – 1 kg;
water – 200 ml;

Step by step guide:

Prepare the berries (rinse, remove seeds).
Let the berries sit to remove excess liquid.
Add water and sugar to the container and start heating. Gradually you will get a syrup, which should begin to caramelize when cooked.
Add fruits, cook until boiling.
Cool the resulting mass at room temperature.
Return the cooled jam to the stove and simmer until it puffs.
Distribute the resulting jam into clean containers.

Cherries in red currant jelly

For this type of dessert you will need the following ingredients:

fresh cherries – 1 kg;
red currants – 1 kg;
water – 350 ml per 1 kg of berries.
sugar – 700 g per liter of juice.

Cooking process:

Remove stems, twigs and other debris from cherries and currants.
Rinse them and let the remaining water drain.
Armed with a spoon or rolling pin for rolling out dough, crush the fruits in a saucepan, add water, put on fire (boil until juice forms).
Strain the juice through a sieve and begin to boil.
Add sugar, stir constantly, removing foam.
Cook for 30 minutes.
Place the finished mixture in a special bowl.

How to make jelly from frozen cherries

If you can’t get fresh fruits, but want to enjoy a healthy dessert, then you can buy frozen berries and make cherry jelly from them. It's easy to do. Have to take:

frozen berries – 300 g;
boiled water – 600 ml;
sugar – 200 g;

Step by step guide:

Defrost the berries (the use of water for these purposes is prohibited - to avoid the loss of beneficial properties of the fruit).
Squeeze out the juice using a blender or wooden mortar.
Pour water over the pulp formed after squeezing and add sugar.
Place the mixture on the fire and bring to a boil.
Cool and put into jars.

Cherry juice recipe

Delicious cherry jelly for the winter, the recipe of which is based on the use of natural juice, will delight anyone, and will not take much of the housewife’s time. To create such a masterpiece, you need to prepare the following ingredients:

juice – 0.75 l;
pectin – 1 sachet;
Cherry fruits – 20 g.

Cooking process:

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 prevent the formation of lumps).
Pour the remaining juice into the resulting mass and cook for another 5 minutes.
Pour the finished mixture into a convenient form and put it in a cool place.

Delicious cherry jam jelly recipe

Most people have 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 realize this idea, you need to collect the following ingredients:

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

Step-by-step instruction:

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

Video recipe for preparing cherries for the winter

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 intricacies.

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:

We carry out the initial processing of the berries - sorting, washing and drying on paper or any clean kitchen towel.
The next step depends entirely on your desire. We take the seeds out of the berries or don’t do it.
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.
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.
Then we begin to cook the cherry jam over moderate heat.
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 jam additives are very pleasant to the taste 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!

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)

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!