Cherry is one of the favorite berries of all. This ripe, sweet, slightly acidic berry is very healthy.

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

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

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

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

Cherry Jelly Recipes for the Winter

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

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

Cooking jam is best in a wide bowl with a thick bottom. It is not recommended to use aluminum utensils, jelly can darken and burn.

Before cooking jelly, it is worth soaking cherries for 1-1.5 hours. Worms and excess debris from such bathing will pop up and should be removed.

Then you need to rinse the berry well and remove the cuttings. If the prescription requires removal of seeds, this can be done with a device for peeling cherries, a paper clip, an ordinary pin or hairpin.

Jelly with pulp without the use of a thickener

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

Place the cherries in a pan and pour the water, covering it completely. Do not take out the bones.

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

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

Weigh the volume of the resulting mashed potatoes, mix with the same amount of sugar.

Bring to a boil over medium heat and cook for 15-20 minutes, stirring and removing foam.

Ready jelly roll in the banks. Turn the jars of hot jelly over and wrap. Store without a refrigerator.

Cherry Jelly with Gelatin

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

Separate the cherries from the seeds and crush with a pestle or pusher, add water and bring to a boil.

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

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

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

Arrange in prepared containers, refrigerate. Keep in the refrigerator.

Gelatin-Free Jelly with Lemon Juice

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

Free the pitted cherries and place them in a saucepan, add water, heat to a boil.

Add sugar and cook until it dissolves.

Then add lemon juice and cook until thick.

Put the finished jelly in jars and cork them.

Seedless Cherry Jelly with Pectin and Tartaric Acid

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

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

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

Boil the juice in high heat for about half. Stir and remove the foam.

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

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

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

Distribute the hot jelly over the jars.

Shredded cherry jelly with jellyfood

• fresh cherry 1 kg
• sugar 0.5 kg
• jellyfix

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

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

Add the jellyfix, then pour sugar in portions. Gelfix is \u200b\u200badded according to the instructions indicated on the bag.

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

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

Jelly with whole cherry berries

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

Measure exactly three liters of pitted cherries.

Soak the gelatin in half a liter of water.

Sprinkle cherries with sugar and place on the stove.

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

Add gelatin to the cherry, mix well and remove the heat.

Put jelly even hotter in jars. You can store without a refrigerator.

Cherry jelly without cooking

Like many berries and fruits, cherries contain pectin. Therefore, jelly can be made from it without cooking. Sugar is best replaced with powdered sugar. Jelly should be stored in a refrigerator or freezer, but then it is better to put it in airtight plastic containers.

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

• cherry 2 kg
• sugar 1 kg

Dry the washed cherry and separate from the seeds.

Crush the berries in a blender.

Pour the icing sugar into the blender and continue to grind.

Distribute in jars.

Felt Cherry Jelly Recipe

Felt cherry is a little different than usual. She has a thin, delicate skin, smaller and sweeter than berries. She does not have a pronounced cherry flavor. But it is also subject to canning. This should be done immediately after harvest, since this berry is not stored for a long time.

• cherry juice 1 liter
• sugar 0.6 kg

Blanch the cherry with a stone for 10-15 minutes.

Then crush the berries with a spoon or pusher.

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

Allow the juice to settle, and drain the bright part of it.

Add sugar and cook until it thickens for about an hour over low heat, stirring and removing the foam.

Distribute to banks.

   Calorie content:   Not specified
   Time for preparing:   Not indicated

Cherry jelly for the winter, the recipe for which is being offered today, can be prepared in two versions: with the addition of gelatin or agar-agar. In the proposed recipe, gelatin is added to the cherry, because it is more affordable, inexpensive and familiar to use. The only minus for cherry jelly with gelatin is that at room temperature it will not have a jelly consistency, it will remain liquid. Therefore, before eating cherry jelly, you need to refrigerate it in the refrigerator or briefly put it in the freezer. If you have winter preparations stored in a cool basement, then the jelly will be dense, but you still need to put it in the refrigerator at least briefly.
  Cherry for this recipe is 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 will not work. It turns out very tasty, which is also easy to cook according to the proposed recipe.

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

Recipe with photo step by step:

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




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




  Crush cherries with a gnaw, but not mashed, but kneading to get more cherry juice.




  Pour in water, stir and bring to a boil over medium heat. Stir for ten minutes.






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

  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 the compote with the addition of any berries or only from cherries.

Pour the broth into the pan, add sugar to taste. Put on low heat and cook for 10-15 minutes, removing the foam if it appears. After the sugar has dissolved and the broth is ready, it is imperative to measure how much liquid is obtained - based on this, gelatin is added. In the recipe for a cherry decoction, it turned out exactly a liter (along with the dissolved sugar).




  This amount of cherry decoction will need 20 grams of instant gelatin in powder. If you have 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. tablespoons of water. Leave for a few minutes to swell. Then in a water bath bring to a liquid state.

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




  Pour the cherry jelly on hot jars, tighten the lids. Cool to room temperature. Take into storage in the 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 making a delicious dessert too. Good luck with your preparations and bon appetit!




  Author Elena Litvinenko (Sangina)

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

Cherry blanks for the winter

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

1. Jam. It is prepared simply: they make sugar syrup and then put berries in it. Such a dessert may be thick or liquid, but the berries in it must retain their shape. To this end, the process is divided into several stages, allowing the workpiece to cool between brewing.
2. Jam has a thicker consistency with boiled fruits. This is achieved by strong heating of the workpiece for 15-30 minutes. Sugar is added immediately to the fruit.
3. Confiture is an intermediate link between jam and jelly: whole berries are distributed in a dense mass. Recipes often include gelling agents.

   4. Jelly is, figuratively speaking, fruit and berry jelly. In the preparation, pectin, gelatin, agar-agar and their derivatives are used: Gelfix, Quittin.

Cherry jelly: the nuances of cooking

Classic jelly is made from berry juice with sugar and gelling agents.  But the flight of creative thought of the housewives cannot be stopped. Now there are jelly recipes both from mashed potatoes and with whole berries. As a thickener, different products are used.

Many fruits and berries also include pectin - currants, apples, especially sour ones, gooseberries. Cherry is no exception, so jelly can be made from it without gelling agents. Pectin can also be made independently, using the peel of apples or gooseberries.

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

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

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

Winter Jelly Recipes

There are many recipes for making cherry jelly, but they have in common - preparing the berries for further processing. It is carried out as follows:

Dessert with pulp without a thickener

Ingredients:

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

Cooking:

1. Put the cherries in a saucepan and add water, covering them completely. Do not take out the bones.
2. Heat until boiling, cook for 1 hour over low heat, removing the foam.
3. Separate the broth, wipe the cherry through a sieve.
4. Measure the volume of the resulting mashed potatoes, mix with the same volume of granulated sugar.
5. With moderate heat, bring to a boil and cook for 15 minutes, stirring and removing foam.
6. Cork the finished product, turn the cans over and wrap. Store without a refrigerator.

The recipe with lemon juice without a thickener

Ingredients:

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

Cooking method:

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

Cherry Jelly with Gelatin

For cooking you will need:

• cherry - 1 kg;
• sugar - 0.3 kg;
• sheet gelatin - 24 g;
• water - 1.6 liters

Operating procedure:

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

Video: Cherry Jelly with Gelatin

Shredded Cherry Dessert with Yellowfix

For 1 kg of fresh cherry take:

• sugar - 0.45 kg;
• Yellowfix - 1 pack.

Cooking:

1. Grind the pitted cherries in a way convenient for you. You can use a blender or a meat grinder.
2. Transfer the resulting mashed potatoes to a pan, set the medium heat.
3. Attach the Jellyfix, pour sugar in portions. Zhelfik is added according to the instructions on the bag.
4. Bring to a boil and boil while stirring for 5-10 minutes, turn off the heat.
5. Lay out the hot mass in prepared containers, roll up the lids. Leave for 6-8 hours to cool.

Video: chopped cherry jelly with Yellowfix

Pectin and Tartaric Acid Recipe

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 tsp.

Operating procedure:

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

Jelly with whole cherry berries

Ingredients:

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

Cooking:

1. Measure the seedless berries. You will need such a quantity that is placed in a three-liter jar.

Soak gelatin in 0.5 l of water.

Fill the cherry with sugar, put on the stove.

Bring the mass to a boil, cook for 3-5 minutes. Heat gelatin in parallel.

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

2. Cork hot jelly. You can store without a refrigerator.

Felt Cherry Jelly

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

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

Operating procedure:

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

Recipe without cooking

Cherry, like some other berries and fruits, contains pectin. Therefore, it can be prepared from jelly without cooking. Instead of sugar, it is better to take powdered sugar. Jelly is kept in the refrigerator. It is possible in the freezer, but then it needs to be laid out in plastic containers.

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

• cherry - 2 kg;
• sugar - 1 kg.

Cooking:

1. Dry the washed cherry and pit.
2. Grind the berries in a blender.
3. Add sugar, preferably icing sugar, to the blender, continuing to grind.
4. Arrange in jars.

Summer is the time for fresh fruits and vegetables. Hostesses are engaged in the procurement and preservation of nutrients for the whole year. Positive emotions during a tea party with fragrant jelly from fruits and berries from the garden are provided. The process of making such a delicious dessert does not require much time and effort, if you strictly follow the recipe and abandon gelatin.

To make delicious cherry jelly for the winter without gelatin is easy. Take:

• Fresh berries, in the absence of which neither jam nor compote will work. Fruits are thoroughly processed (washing, drying, pitting).
• Sugar, which helps maintain 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 as 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. A dish can also support their health. Learning how to make cherry jelly at home is easy. To do this, you will have to familiarize yourself with the recipe, which is as follows:

• Fruits of a cherry tree - 2 kg;
• sugar - 1 kg;
• pure water - 100 ml;
• lemon juice - to taste;
• vanillin or vanilla sweetener to taste.

Step-by-step preparation of gelatin-free jelly:

1. Prepare the berry (rinse, dry, separate from the stone).
2. Crush the juicy pulp to a porridge-like state and transfer to a deep container.
3. Add water.
4. Put 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 a fire and cook, stirring until signs of thickening appear (20-30 minutes).
9. Pour the resulting mass into molds, banks and leave to cool.

Homemade dessert is prepared 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 it does not lose its 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 have to prepare the following ingredients:

To easily prepare jelly with cherry, 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 over pre-cooked dishes and put in a cool place (basement, pit, refrigerator).

To create such an unusual type of goodies like jelly from cherries 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 bone and gives a large amount of juice. After all, he gives the dessert such elegant shapes. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare the ingredients, including:

1. Prepare the berries (rinse, seedless).
2. Allow berries to rest in order to remove excess fluid.
3. Add water, sugar to the container, start heating. Gradually get a syrup, which during cooking should begin to caramelize.
4. Add fruit, cook to a boil.
5. Cool the resulting mass at room temperature.
6. Return the cooled jam to the stove and boil until "pant".
7. Distribute the resulting jam to 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 drain the remaining water.
3. Armed with a spoon or rolling pin to roll 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 begin to boil.
5. Add sugar, stir the mass constantly, removing the foam.
6. Cook for 30 minutes.
7. Put the finished mixture in a special bowl.

If you can’t get fresh fruits, and you want to enjoy a healthy dessert, you can buy frozen berries and make cherry jelly from them. It is easy to do. 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 the beneficial properties of the fruit).
2. Squeeze juice using a blender or wooden mortar.
3. Pour the pulp formed after spinning with water and add sugar.
4. Put the mixture on fire, bring to a boil.
5. Cool and arrange in jars.

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

• Take a deep container, place part of the juice there and put on fire.
• Add pectin to the contents of the bowl (this procedure is performed slowly to prevent the formation of lumps).
• Pour the remaining juice into the resulting mass, cook for another 5 minutes.
• Pour the ready-made consistency into a convenient shape and put it in a cool place.

Most people have a jar of jam at home. It happens that there is little product left, and 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.

1. Take a stewpan or a deep bowl, combine the lemon juice and pectin in it.
2. Separate berries from syrup from jam residues.
3. Pour the syrup into the lemon-pectin mixture, start cooking.
4. Boil for a minute.
5. Remove from the stove and put up in cans.

Summer is the time for fresh fruits and vegetables. Hostesses are engaged in the procurement and preservation of nutrients for the whole year. Positive emotions during a tea party with fragrant jelly from fruits and berries from the garden are provided. The process of making such a delicious dessert does not require much time and effort, if you strictly follow the recipe and abandon gelatin.

To make delicious cherry jelly for the winter without gelatin is easy. Take:

• Fresh berries, in the absence of which neither jam nor compote will work. Fruits are thoroughly processed (washing, drying, pitting).
• Sugar, which helps maintain 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 as a powder).

How to make cherry jelly for the winter without gelatin

Cherry recipes for the winter help housewives surprise their sweet tooth. A dish can also support their health. Learning how to make cherry jelly is easy. To do this, you will have to familiarize yourself with the recipe, which is as follows:

Ingredients:

• Fruits of a cherry tree - 2 kg;
• sugar - 1 kg;
• pure water - 100 ml;
• lemon juice - to taste;
• vanillin or vanilla sweetener to taste.

Step-by-step preparation of gelatin-free jelly:

1. Prepare the berry (rinse, dry, separate from the stone).
2. Crush the juicy pulp to a porridge-like state and transfer to a deep container.
3. Add water.
4. Put 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 a fire and cook, stirring until signs of thickening appear (20-30 minutes).
9. Pour the resulting mass into molds, banks and leave to cool.

Very simple and quick recipe without cooking

Homemade dessert is prepared 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 it does not lose its 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 have to prepare the following ingredients:

• cherries - 2 kg;
• sugar - 1 kg.

To easily prepare jelly with cherry, 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 over pre-cooked dishes and put in a cool place (basement, pit, refrigerator).

Seedless Cherry Jelly Jam

To create such an unusual type of goodies like jelly from cherries 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 bone and gives a large amount of juice. After all, he gives the dessert such elegant shapes. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare the ingredients, including:

• fresh berry - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml;

Walkthrough:

1. Prepare the berries (rinse, seedless).
2. Allow berries to rest in order to remove excess fluid.
3. Add water, sugar to the container, start heating. Gradually get a syrup, which during cooking should begin to caramelize.
4. Add fruit, cook to a boil.
5. Cool the resulting mass at room temperature.
6. Return the cooled jam to the stove and boil until "pant".
7. Distribute the resulting jam to clean containers.

Redcurrant Jelly Cherry

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.

Cooking process:

1. Remove stalks, twigs and other debris from cherries and currants.
2. Rinse them and drain the remaining water.
3. Armed with a spoon or rolling pin to roll 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 begin to boil.
5. Add sugar, stir the mass constantly, removing the foam.
6. Cook for 30 minutes.
7. Put the finished mixture in a special bowl.

How to Cook Frozen Cherry Jelly

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

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

Walkthrough:

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

Cherry Juice Recipe

Tasty cherry jelly for the winter, the recipe of which is based on the use of natural juice, will delight any person, and the hostess will not take much 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 part of the juice there and put on fire.
• Add pectin to the contents of the bowl (this procedure is performed slowly to prevent the formation of lumps).
• Pour the remaining juice into the resulting mass, cook for another 5 minutes.
• Pour the ready-made consistency into a convenient shape and put it in a cool place.

A delicious recipe for cherry jam jelly

Most people have a jar of jam at home. It happens that there is little product left, and 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:

1. Take a stewpan or a deep bowl, combine the lemon juice and pectin in it.
2. Separate berries from syrup from jam residues.
3. Pour the syrup into the lemon-pectin mixture, start cooking.
4. Boil for a minute.
5. Remove from the stove and put up in cans.

Video recipe of cherry blanks for winter