Cherry jelly for the winter without gelatin. Cherry - recipes for the winter of homemade preparations. Cherries in their own juice, jam, jelly, jam, compote and freezing berries for the winter

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

cook delicious jelly from cherries for the winter without gelatin is simple. Take:

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

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

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

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

Step-by-step preparation of jelly without gelatin:

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

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

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

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

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

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

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

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

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

If you can’t get fresh fruits, but you want to enjoy a healthy dessert, then you can buy frozen berries and make cherry jelly out of them. Make it simple. Have to take:

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

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

Delicious cherry jelly for the winter, the recipe of which is based on the use natural juice, will please 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 some of the juice there and put on fire.
• Add pectin to the contents of the bowl (this procedure is done slowly to avoid the formation of lumps).
• Pour the remaining juice into the resulting mass, cook for another 5 minutes.
• Pour the finished consistency into a convenient form and put it in a cool place.

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

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

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

I bring to your attention an original and fairly simple recipe for harvesting berries - cherries in gelatin for the winter. Cherry tastes like fresh. This sweet preparation can be called one of the most delicious that are made from cherries. Unlike ordinary jam, less sugar is used here, which allows you to harvest more berries. This recipe is interesting in that in each jar, when you open it, you will see cherry jelly with whole berries. Before the season is over, be sure to prepare a few of these jars of cherries in jelly for the winter.

Taste Info Sweet blanks

Ingredients

• instant gelatin - 1.5 tbsp. l.;
• cherry - 600 g;
• sugar - 300 g.

How to cook cherries in jelly for the winter

First, prepare the berries. Often in cherries you can find small fruit worms. To get rid of them, simply cut off the tails from the berries, dip them for an hour in a container with cold water. Then you can drain the water and remove the bones from them. Here a skewer, a wooden stick for stirring coffee, a pin and other devices will come in handy. Place the peeled cherries in a deep bowl.
Alternatively, such a blank can be prepared like a regular cold dessert of frozen cherries.


Cover the berries with sugar and leave it aside for 3-4 hours so that they release the juice.


Pour instant gelatin in a bowl with cold boiled water (up to 100 ml), let it swell. You can use gelatin in the form of plates or powder, its ratio with water for swelling does not change from this - 1: 4.


The cherry stood with sugar and released a lot of its own juice, now go to the stove.

Stirring, bring the berries with sugar to a boil. Reduce the heat and boil the cherries for no more than 10 minutes, as when cooking Five Minute Jam. Remove the bowl of jam from the stove.

You can also use the following cooking option: boil syrup from sugar and water (300 g and 150 ml), immerse fresh peeled berries in it, boil for 5-10 minutes.


Send the prepared gelatin to the jam in a bowl. Mix everything and heat with gelatin over a fire, avoiding boiling.


glass jars pre-dip in boiling water or sterilize in the usual way for you. Pour the lids into a bowl of boiling water. Fill jars with cherries and syrup and immediately screw on the lids. Turn jars of cherries in gelatin upside down and leave to cool completely. This blank is stored, like ordinary jam, in a cool room, it is there that it quickly and well acquires the consistency of jelly.

If your jars are at room temperature, the jelly may not set. In this case, before you want to open the jar, just send it to the refrigerator for 1-2 hours.

Cherry jelly is a delicious dessert that is a low-calorie product. This delicacy is suitable for consumption at any time of the year. He is loved by both adults and children.

The nutritional value

For 100 g of jelly made from cherries, there are about 60 kcal. And also in the product a small content of proteins (2.8%) and carbohydrates (14%). This dish has a rich color and a transparent texture.

Cherry contains a large amount beneficial vitamins and amino acids. However, after processing, the berry loses some of its properties. But still, the composition of cherry jelly will include vitamins of groups B, PP, C and trace elements such as iron, calcium, sulfur and phosphorus. The preparation includes the option of using fresh, frozen or dried cherries. Even in some cases they make a delicacy from cherry juice.

Benefit and harm

Cherry jelly usually contains gelatin, but pectin can also be used. These two ingredients are very useful for the body, but they are slightly different from each other. The addition of pectin helps cleanse the intestines, and gelatin is well absorbed on its walls and improves digestion.

But also the use of jelly favorably affects the cardiovascular system, stabilizes the level of pressure. In addition, this product is dietary, because it is low-calorie and completely absorbed in the body, does not deposit fat accumulations.

Gelatin has a beneficial effect on the skeletal system. With a lack of calcium, doctors often recommend adding it to the diet. And in combination with cherries, this dish becomes especially useful. Your nails and teeth will always be in order.

For women, not only health inside the body is very important, but also external attractiveness. Therefore, many use this product in cosmetic procedures. Cherry juice is used as one of the composition of various professional face masks. And from the fleshy part of this berry, various creams are usually made. Due to the fact that cherries contain a large amount of vitamins, the skin shines and acquires a pink tint.

If we are talking about cherry jelly, which is homemade, then there are no harmful elements in its composition, it only brings benefits to the body. However, people who suffer from allergies should be careful with this product. We also recommend not to use store-bought jelly, which may contain harmful chemicals and concentrates.

If you use low-quality products for cooking, then only in this case this dish will be harmful to the body. We recommend not to use dyes and harmful fragrances.

Recipes

The advantage of cherry jelly is that the cooking recipe is quite simple, while not time-consuming. To all this, it turns out an unforgettable taste and pleasant aroma. Cherry dessert can be prepared and left for the winter. Then, on cold evenings, open a jar and enjoy this low-calorie product.

First of all, you need to follow a few tips.

• If you want to get a jelly that looks like marmalade, we recommend using canned or fresh cherries, removing the seeds from it.
• Instead of gelatin, you can use agar-agar, which solidifies faster, and also during storage, consumption does not flow. However, it dissolves only in preheated water.

In order to prepare cherry jelly for the winter, you need to pre-process and wash the jars that will contain your fruit jelly.

To do this, they are sterilized in different ways.

• You can do it in the oven. Banks of 1 liter are usually sterilized in about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• With the help of steam. 1 liter cans - about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• Some housewives carry out sterilization in microwave oven, but only small jars fit there. To do this, lightly fill the dishes with water so that the jars do not crack. Then we select the highest power and turn it on for 5 minutes.

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

• metal, which are used to twist special machine, should boil in a saucepan for a couple of minutes;
• the caps, which are made in the form of a spiral, are recommended to be cleaned with soda, then they must be placed in boiling water for two minutes and dried;
• but there is also an option for killing harmful microbes - this is treated with medical alcohol.

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

We bring to your attention simple recipe cherry jelly for any housewife.

Composition:

• cherry - one kilogram;
• sugar - 800 g;
• gelatin, which dissolves quickly - a full two tablespoons.

First of all, we clean the berry from the "garbage", but not from the seeds, and fill it with room water. This procedure allows you to get rid of unwanted insects. We leave it for 1.5 hours. Meanwhile, mix sugar and gelatin. Then we dry the cherry on a dry napkin, put it in a saucepan and sprinkle with the resulting mixture. We put in the refrigerator for half a day. When you get it, you will notice that the berry has released juice. We put the container on the fire and bring to a boil for a couple of minutes. It is necessary to remove the foam that forms on top and remove it from the stove. Pour the finished jelly into jars and tighten the lids. Your jelly is ready for storage.

There is an option for making cherry jelly with pitted gelatin. This good recipe, it is suitable for treating children, because you can not be afraid that the bone will get stuck in the throat. However, this is a time-consuming process, as all the pits from the cherries will need to be removed. The recipe is designed for jars that will be 1 liter in volume.

The composition includes:

• cherry berries (it is necessary to fill all the jars to the very neck);
• sugar - 600 g;
• powdered gelatin.

First you need to wash all the berries and clean from twigs, stems and seeds. On the shelves of stores there are special tools for easy and quick removal of bones. If you do not have this available, you can get by with a regular paper clip or the tip of a tablespoon.

In order for the gelatin to dissolve and not take lumps, you must first pour water into the container room temperature about half a liter, and then introduce the powder there. After an hour (see the instructions on the package if another time is indicated), put the resulting mixture on a small fire. Do not bring to a boil, you just need to heat it up. In another saucepan, mix sugar with cherries, put on the stove and bring to a boil, remove the foam as it comes, cook for about 7 minutes.

On next step little by little we combine the gelatin mixture with the cherry and set aside everything from the stove. Now you can pour into pre-sterilized jars and close the lids. Secondary sterilization is not required.

We bring to your attention a recipe for cherries canned in jelly from grated berries. It's very tasty and healthy dish, which is very similar to marmalade candy. Children especially love this dessert.

For cooking you will need:

• cherries, separated from the seeds - two kilograms;
• sugar - one kilogram;
• gelatin - 75 g;
• ½ teaspoon vanilla.

The first step is to rinse and clean the berry, fill it with water so that the cherry is completely drowned. Put on fire and boil for about 15 minutes. Then drain the water and twist the berry in a blender. Add sugar to the resulting mass and let the cherry juice. At this time, we take 0.7 liters of water, and dissolve the gelatin in a separate bowl. We put the mass with sugar and cherries on the stove and bring to a boil, gradually removing the resulting foam from above, cook for 15 minutes. You will get a syrup-like consistency. During cooking, thickening will be observed, and the mass will be converted to jelly. Now you can gradually introduce the gelatinous mass into the resulting syrup and add vanillin. Wait a bit to cool and pour into jars.

The recipe for cherry jelly without gelatin should be noted.

For this you will need:

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

To begin with, as in all previous recipes, carefully wash the berry and remove all twigs and leaves. Separate from the stones and turn the juicy pulp into a "porridge", putting it in a saucepan and crushing a little. Next, add 80 ml of water at room temperature. We put the resulting mixture on the stove, bring to a boil and cook for 6 minutes. Do not move away from the stove, because constant stirring is required. At the next stage, when the mixture has cooled down a bit, it is necessary to separate the juice with a sieve or gauze cloth. We set aside the pulp, and add granulated sugar to the resulting syrup and citric acid. Then we send it to the stove again and cook until a jelly-like state for about 40 minutes. When the syrup thickens, pour into jars and close.

We also bring to your attention cherry jelly with pectin. Quite an interesting and quite simple recipe.

Composition:

• cherry tree berries - 3 kg;
• sugar - 4 cups;
• one pack of pectin;
• pure water - 400 g.

The first step is to remove the seeds and rinse the berry thoroughly. Then we put it in a deep container and press down a little with a tablespoon. Add water and bring to a boil. It is necessary to boil for about 8 minutes and separate the juice from the pulp. Next, put the resulting syrup back on the fire and gradually introduce pectin and sugar there. Stir constantly while cooking. It is required to cook until all the sugar is dissolved. This final stage preparation, then pour into sterilized jars and twist.

From frozen berries

The classic cherry jelly recipe is most popular with frozen cherries. This dessert can be made any time of the year. Due to its characteristic sourness and a minimum amount of sugar, it is well suited for those who watch their figure and need sweets.

To make frozen cherry jelly, you will need:

• a pinch of cinnamon;
• fat cream - 100 g;
• sugar - 50 g;
• frozen cherries - 230 g;
• gelatin packaging;
• a pinch of vanilla.

First you need to soak 20 g of gelatin in 100 g of water at room temperature. While it swells, it is necessary to prepare cherry syrup. To do this, defrost the cherry and pour 0.5 liters of water into it in a small saucepan. Add some cinnamon and sugar. We put it on the stove and wait until it boils. After that, remove from the fire and leave it alone for now. At this time, for 15 seconds. We send the swollen gelatin to the microwave so that it blooms. The next step is to move on to cream. We put a pinch of vanillin to it (the main thing is not to overdo it, otherwise the taste will be bitter), ½ teaspoon of sugar and mix well, you can beat with a whisk for splendor. It is very important to prevent the state of this mixture from becoming oily, but at the same time the grains of sugar should dissolve. Then carefully add 1 tablespoon of gelatin there. You should get a soufflé, we shift it into a glass at an angle and send it to a cold place.

For this you will need:

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

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

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

• canned;
• fresh;
• frozen;
• dried.

And also this dish is prepared from juice, which is made at home and closed for the winter. It doesn't matter which variety you use, any will do - sour, sweet, small or large. It will still turn out a fragrant and tasty dessert.

The connecting substance (gelling) is essential for the preparation of this dessert. It should be used in moderation, otherwise you can spoil the taste or color. In order for the dish to acquire a transparent color and unique taste, we recommend adding citrus fruits or quite a bit of liquor or red wine to the recipe.

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

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

The shelf life of cherry jelly, which is closed for the winter, is quite long, usually undemanding to special conditions. Once your homemade canned jelly is ready, it doesn't need to be refrigerated. It is also not recommended to leave it in direct sunlight.

Some storage rules should be followed:

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

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

You can talk about cherry 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 just delicious. There are many recipes for cherry jelly preparations for the winter that will help preserve it. beneficial features, taste and aroma.

Cherry blanks for the winter

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

1. Jam. It is prepared simply: sugar syrup is made and then berries are placed in it. Such a dessert can 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 cooking.
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 directly to the fruit.
3. Confiture is an intermediate link between jam and jelly: whole berries are distributed in a thick mass. Recipes often call for 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: cooking nuances

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

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

Cooking utensils should be wide, with a thick bottom. Can not use aluminum cookware as the jelly may darken.

Cherry jelly - a ready-made dessert and useful blank for the winter

Jelly recipes for the winter

There are many recipes for making cherry jelly, but they have one thing in common - preparing berries for further processing. It is done like this:

Dessert with pulp without thickener

Ingredients:

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

Cooking:

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

Recipe with lemon juice without thickener

Ingredients:

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

Cooking method:

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

Cherry jelly with gelatin

For cooking you will need:

• cherry - 1 kg;
• sugar - 0.3 kg;
• sheet gelatin - 24 gr;
• water - 1.6 l.

Operating procedure:

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

Video: cherry jelly with gelatin

Crushed Cherry Dessert with Gelfix

For 1 kg of fresh cherries take:

• sugar - 0.45 kg;
• Gelfix - 1 pack.

Cooking:

1. Grind pitted cherries in a convenient way for you. You can use a blender or meat grinder.
2. Transfer the resulting puree to a saucepan, set the heat to medium.
3. Attach Gelfix, add sugar in portions. Gelfix is ​​added according to the instructions on the sachet.
4. Bring to a boil and boil while stirring for 5-10 minutes, turn off the heat.
5. Spread the hot mass into the prepared container, roll up the lids. Leave for 6-8 hours to cool.

Video: crushed cherry jelly with Gelfix

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:

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 clear.
3. Reduce the juice by about half on high heat. Stir and skim.
4. Add 0.7 kg of granulated sugar for each liter of juice and cook for another 5-10 minutes.
5. Add pectin dissolved in water, stir and cook until thickened.
6. When the jelly is almost ready, add tartaric acid and turn off the heat.
7. Pack hot jelly.

Jelly with whole cherries

Ingredients:

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

Cooking:

1. Measure out pitted berries. You will need such an amount that fits in a three-liter jar.

Soak gelatin in 0.5 liters of water.

Cover the cherry with sugar, put on the stove.

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

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

2. Seal hot jelly. Can be stored without refrigeration.

Felt cherry jelly

Felt cherries are different from regular cherries. She 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. Only this should be done as soon as possible immediately after harvesting, 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 the stone in boiling water and drain the water after 15 minutes.
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 stand and drain the light part of it.
5. Add 500 g of granulated sugar to 1 liter of juice and cook until thickened for about an hour, stirring and removing the foam.
6. Pour into banks.

Recipe without cooking

Cherries, like some other berries and fruits, contain pectin. Therefore, it can be used to make jelly without cooking. Instead of sugar, it is better to take powdered sugar. Jelly is stored in the refrigerator. It is possible in the freezer, but then it needs to be decomposed into plastic containers.

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

• cherry - 2 kg;
• sugar - 1 kg.

Cooking:

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

My family loves cherries very much, so every year jam and cherry jelly for the winter we cook with the whole family. These berries contain a lot of acid, thanks to which, apart from sugar, no preservatives are needed. So, the husband brings cherries from the dacha, and then all together, armed with a pin and a hairpin, we take out the bones.

This year I had to do it alone, so I decided to experiment a little, and the result exceeded all my expectations. This time I decided not to take out the bones in advance. The mass of products is taken at your discretion.

So, for the preparation of cherry jelly, the following ingredients are needed:

• sugar;
• water.

Cherry jelly for the winter - recipe

To begin with, sort through, removing the stalks and bad berries, then pour water and leave for about an hour. This is necessary in order for the worms living inside to rise up. Then rinse the berries, put in a deep saucepan and pour cold water over so that they completely disappear. We put the pot on the fire when the water boils,

remove the foam and cook over low heat for no more than an hour.

Then drain the liquid from the cherries (you can then cook compote from it) and let the berries cool a little. Rub warm berries through a colander.

As a result, all the mashed pulp will go down and only the bones will remain in the colander. Next, with a glass or a ladle, it is necessary to measure the amount of cherry mass obtained and pour the same amount of sugar into the dishes prepared for cooking jam.

For example, it turned out 5 cups of mass, and we also add 5 cups of sugar. Put the pan back on medium heat and stir the future jelly until the sugar dissolves and foam forms. After boiling, do not reduce the fire and cook the jelly for 15 minutes, remembering to remove the foam and stir.

During this time, the excess liquid will evaporate and you will get a jelly of medium consistency. After the time has elapsed, pour the cherry jelly into pre-prepared and sterilized jars. Roll up with iron lids, turn over and wrap until cool. Fragrant and thick cherry jelly for the winter it turns out thick and very tasty.

You can store it in a dark cool place. On cold winter evenings delicious treat can be spread on a bun or loaf and eaten with a cup of milk, it also goes very well with pancakes. Try it and you will be satisfied! No need to spend extra time to pull out the bones, and also no need to sterilize jars of jelly.

Cherry jelly for the winter. Photo