Preparing cherry jelly for the winter. Cherries in jelly for the winter Delicious cherry jelly for the winter

We sort through the cherries, remove the branches and leaves. Carefully wash selected berries several times in running water.

We take out the bones. If you want to make jam or jelly, then you should not pay much attention to the integrity of the berries after removing the seeds. But, if you like your cherries to remain whole, you need to be more careful.

Pour the berries into a container for cooking jelly and place on low heat. Stir occasionally.

When the mixture boils, add sugar and stir constantly until it completely melts.

Pour in the lemon juice and don’t leave the jam, you need to stir constantly. Cook for another 10 minutes and begin to monitor the thickening process. If you have a kitchen thermometer, you will notice that at 215-218 degrees, the mass will become thick. If you have nothing to measure the temperature with, use the good old method: scoop up the cherry mixture with a spoon and let a drop fall onto the surface of the plate. Once it has set and thickened, you can turn off the heat.

At the same time, we are sterilizing glass jars and lids for sealing.

When the jelly is thick enough, pour it into still hot jars so that it does not set and harden on the walls. We do not fill the jars to the top - we leave a quarter of the space from the top.

Close the lid and keep each jar for 10 minutes in a water bath. Then turn off the heat and leave the jars in the bathhouse for 5 minutes, only then take them out and cool.

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)

Cherry jelly is prepared in different ways: with berries, removing the seeds from them, from pure juice or from cherry juice with the addition of water and sugar. The latter method is preferable, since the jelly, which is uniform in consistency, is not too concentrated in taste and can be used to prepare various desserts.

To thicken the cherry juice, gelatin or agar-agar is added to it. Agar jelly recipes are suitable for vegetarians, but this ingredient is not always available, and gelatin is sold in every store. However, it should be borne in mind that at room temperature, jelly with the addition of gelatin becomes liquid, so it is recommended to keep the jar in the refrigerator before use or pour it from the jar into small molds and cool for one to two hours. This cherry jelly for the winter is a simple recipe; it can also be prepared for a children's party or for a holiday table.

Ingredients for cherry jelly:

• pitted cherries – 300 g;
• sugar – 150 gr;
• water – 300 ml;
• instant gelatin powder – 15 g.

Making cherry jelly

Rinse the cherries with cold water and remove the pits. Save the released juice.

Place the berries in a saucepan or ladle, mash with a masher, leaving the cherries in pieces. You should not use a meat grinder or blender as there will be particles of pulp in the puree and the jelly will not be homogeneous.

Pour cold water into the mashed berries. Bring to a boil over high heat and leave to simmer, reducing the heat to low. In 12-15 minutes the berry broth will be ready. Let it cool a little and brew.

Strain the broth through a fine sieve or colander lined with two layers of gauze. We throw away the cake, it has already given off its taste and color and will not be needed in the future. But if you make a large portion of jelly, then there will be a lot of cake left and you can cook compote or jelly from it.

Pour the cherry broth into a clean ladle, add sugar. The quantity may differ from that indicated in the recipe, try and adjust to the desired taste.

While the broth is heating up, dilute the gelatin with cold water. For 15 grams of powdered gelatin you will need four tablespoons of cold water. Having swollen, the gelatin will become dense and in order for it to dissolve well into the jelly, it must be heated in a water bath until it becomes liquid.

The broth has boiled, remove the ladle from the heat. Cool slightly and pour in liquid gelatin. Stir with a spoon or whisk.

Pour the hot jelly into jars, twist and let cool.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This unusual method of preparing berries was loved by housewives who were tired of making jams and compotes. Garden cherries preserved in jelly on agar or gelatin are a delicious dessert that brings many benefits to the body and is absolutely dietary. How to prepare this dish correctly and how many ways to create it are there?

How to make cherry jelly with gelatin for the winter

This dessert has many advantages: firstly, it is very simple to prepare, it takes less time than for full-fledged jam. Secondly, gelatin is a source of collagen, especially valuable for women. If you add incredible taste and aroma with a minimum of calories, the result is an ideal dish, the recipe of which should be included in every home cookbook. General nuances of preparing the right cherry jelly for the winter with gelatin:

• If you want a marmalade-like jelly, you can preserve frozen seedless fruits by blending them.
• Agar-agar can also act as a gelling agent: the same collagen, but of plant origin. Jelly hardens better with it; it does not “melt” at room temperature, but can only dissolve in boiling water (from 95 degrees).
• For agar, the ratio of powder and water is 2 tsp. to 200 ml. For gelatin – 1 tbsp. l. to 200 ml.
• Gelatin of group A (labeled on the package) gives greater density, therefore it will be preferable to the product of group B.

Cherries in jelly for the winter

Preserving this berry is a pleasure, since the acids in its chemical composition help to preserve the product for several winters better than any third-party ingredients. If you sterilize the jars, there will be no problems with the preparation. The classic recipe involves using:

• cherries – 1 kg;
• sugar – 0.75 kg;
• instant gelatin – 2 tbsp. l. with top.

Technology for making jelly for the winter:

1. Remove the tails from the cherries, fill them with water for an hour to drive out possible worms (relevant for the summer harvest).
2. Combine sugar with gelatin powder and mix. Sprinkle this mixture over the dried cherries and refrigerate.
3. After 10-12 hours, juice will appear. The berries along with it need to be warmed on the stove and cooked for a couple of minutes.
4. Remove the foam, let the mixture simmer for another minute, and remove from heat.
5. Pour into jars, screw on the lids.

Cherries in gelatin without pits

Working with this recipe cannot be called quick if you use self-picked berries: eliminating the seeds will take a lot of time. However, the ready-made dessert is perfect for baby food, since there is no fear that the baby will choke. As a filling for baking, pitted cherry jelly with gelatin for the winter is also better suited than the classic version discussed earlier.

List of products for 6 half-liter jars:

• cherry (so that it fills all containers up to the throat);
• sugar – 0.6 kg;
• powdered gelatin – 75 g.

Cooking principle:

1. Wash the berries and allow excess water to drain. Using a special tool or the end of a regular spoon, remove the seeds from them. If you measure the volume of already prepared cherries, then there should be approximately the hanger of each jar.
2. Pour 0.5 liters of cold boiled water into a bowl and carefully add gelatin. Not the other way around! If you pour liquid into the powder, lumps may form.
3. After 30-60 minutes (depending on the instructions on the package), place the container on the stove. Warm to 60-65 degrees, stir. Do not boil.
4. In a separate saucepan, combine sugar with cherries and heat until the juice releases. Stirring, cook over medium heat for 5-6 minutes, periodically removing foam.
5. Carefully add portions of the gelatin mass while stirring the cherries. Remove from heat immediately.
6. Pour into pre-sterilized jars and close without re-sterilization.

Cherry jelly for the winter from pureed berries

This recipe has an interesting feature - the finished product looks like marmalade in a jar. The delicacy is safe even for children, can be perfectly stored for several years, but is often eaten much faster. It is recommended to prepare this delicious winter cherry jelly with gelatin in large quantities. If you want a very thick dessert that can be cut, increase the amount of gelatin to 100 g, and reduce the volume of water for swelling to 2 glasses.

The ratio of the main ingredients is as follows.

Fans of cherry preserves will be especially pleased with jam prepared with the addition of gelatin. This delicacy can be cooked thick in five minutes even with a small amount of granulated sugar, which is almost impossible to do without the participation of gelatin granules.

Pitted cherry jam with gelatin for the winter - recipe

The result of this recipe will be soft, thin cherry jam. It combines berries with a delicate, aromatic, not very sweet jelly. Be sure to choose high-quality proven gelatin for preparing the preparation, otherwise, instead of jelly jam, you can simply get it.

Ingredients:

• fresh cherries – 480 g;
• granulated sugar – 160 g;
• water – 480 ml;
• gelatin – 1 tbsp. heaped spoon.

Preparation

1. To make jam, select fresh cherries, rinse them and remove the seeds from the berries.
2. After this, place the berry mass in an enamel bowl, add granulated sugar, add water, let the contents boil and cook over moderate heat for five minutes, stirring.
3. Soak the gelatin granules in two tablespoons of water in advance and, after swelling, dissolve them in a water bath until completely dissolved.
4. Pour the resulting gelatin mass into hot boiled cherries with water and sugar, stir, heat until the first signs of boiling appear, but do not let it boil.
5. Immediately pour the mixture into sterile dry containers, collect all the foam from the surface, seal the jam with lids that must be boiled in advance, and leave to cool under a warm blanket.
6. After cooling completely, move the gelatin cherry jam to a cool and dark place for storage.

You can get a richer and thicker taste of jam with gelatin by preparing it without adding water. This jam, however, like the previous one, can be called “Five Minute”. This is how long it will take to boil the berries over the fire.

Ingredients:

• fresh cherries – 950 g;
• granulated sugar – 950 g;
• gelatin – 40 g.

Preparation

1. You can make this cherry jam with gelatin either with the pits or without them.
2. In the latter case, it will take much more time to prepare the components, but the result will be more pleasant. After all, it is much more convenient to consume a treat without fear of damaging your teeth by accidentally biting a bone.
3. Rinse the cherries under running cold water, let the berries drain, and remove the seeds if desired.
4. Sprinkle the berry mass with granulated sugar, previously mixed in a separate container with gelatin granules, and place the workpiece in a container suitable for making jam.
5. Cover the container with a lid or cover with film and leave in a dark place for eight hours or overnight.
6. After a while, place the container with the cherries on the stove over moderate heat and heat, stirring and skimming from time to time, until it boils.
7. Boil the workpiece at the lowest heat for five minutes, after which we pour the cherry mass into sterile dry containers, seal with boiled lids and leave under a blanket until it cools completely.

The originality and unusual piquant taste of cherry jam prepared according to this recipe exceeds all expectations. Berries with gelatin, complemented by a chocolate and coffee note, create a divine flavor composition that will amaze even the pickiest gourmets.

Ingredients:

• fresh cherries – 550 g;
• granulated sugar – 250 g;
• citric acid – 1 small pinch;
• cocoa powder – 1.5 tbsp. spoons;
• high-quality instant coffee – 1-1.5 tbsp. spoons;
• or cognac – 25 ml;
• gelatin – 15 g.

Preparation

1. Cover the washed pitted cherries with granulated sugar, add the rest of the bulk ingredients from the list, namely add cocoa powder, coffee, citric acid and gelatin granules.
2. Mix the berry mass and leave for several hours to separate the juice, stirring from time to time.
3. Now place the vessel with the workpiece on the stove and heat, stirring, until it boils, then boil, skimming off the foam, for five minutes.
4. Add alcohol, mix, pour the boiling mixture into sterile containers and seal with clean lids.
5. It is recommended to store this jam in the refrigerator or cellar.