Step-by-step recipe for preparing cherries in jelly with gelatin for the winter

Cherry jelly for the winter: a simple recipe

We will prepare jelly from pitted cherries, reducing the cooking time to the minimum possible.
Gentle cooking will help preserve the integrity of the berries - it will not take long, and in addition, it is better to mix the syrup with dissolved gelatin without berries at all. Let's do so. Ingredients:

• 2 kg of large selected cherries;
• 1.5 kg granulated sugar;
• 1 lemon.
• 60 grams of soluble gelatin from a bag;
• 2 glasses of drinking water.

Preparation:

Wash the cherries and sort them thoroughly. Berries with the slightest signs of spoilage, bursting or overripe are not suitable. Choose only the good ones and check that their total weight (after sorting) is 2 kilograms. Remove the seeds from the resulting mass, add sugar and let the cherries brew. As they sit, they will release juice. Add a squeeze of lemon to the cherry juice, which will lock in the vibrant ruby ​​color.

Start cooking by carefully stirring the berries into the syrup. The fire under the pan with the future jelly should be low, avoid rapid boiling of the syrup

After boiling the cherries for 10 minutes, remove them with a slotted spoon into a separate clean bowl. Stop cooking the syrup for a while. Bring the water in a saucepan to a boil, cool to 70 degrees and dissolve the gelatin in it. Stir it thoroughly - there should be no problems with dissolution if you stir vigorously. Bring the syrup to a boil, pour the hot gelatin solution into it, stir, add the cherries and heat slowly until boiling. Place in sterile jars (processing of jars is standard - wash, rinse with hot water, steam with lids) and roll up. After a week, the product will be firmly gelled and ready for use. It is better to store cherry jelly in a cool place.

I will answer any questions you may have right away. Using the example of my friends, I already know what questions are asked by housewives who have recently learned about cherry jelly for the winter.

• Does lemon help with gelling? What is it for at all, without it the workpiece will not work?
• Adding lemon juice preserves the color of the syrup and makes the taste more sour, which is completely neutralized by adding a large amount of sugar. If you do not add lemon juice, the mixture will not be as bright, but it will still thicken, because it contains enough gelatin.
• Is it possible to make cherry jelly with pits using this recipe?
• Yes, follow the instructions, skipping the step of removing seeds from the berries. Keep in mind that the shelf life of products with pits is limited due to the fact that cherry pit kernels contain amygdalin, a substance that turns into poisonous hydrocyanic acid during long-term storage.
• You do not sterilize jars filled with jelly. Will this preparation not ferment in a couple of months?
• No, it won’t ferment, because for every kilogram of cherries we add 750 grams of sugar - the strongest preservative. It's like jam or jam. If you have added enough sugar, there is no need to sterilize the jam/jelly.

Five minutes

This jam is prepared without adding water. You can cook for five minutes without seeds or with seeds, but it is better to remove them.

What do you need:

• 1 kg cherries;
• 1 kg granulated sugar;
• 50 g gelatin.

How to do:

1. Wash the cherries in a large container, then place in a colander and let the water drain.
2. Remove the seeds from the fruit, trying to damage them as little as possible, and place them in a container for cooking.
3. Sprinkle the berries with sugar, cover with film, let it brew until the juice is released and the sugar dissolves. You can leave it overnight.
4. The next day, place the container with the berries over medium heat. Bring to a boil, skim off the foam, cook for five minutes. At the end, add heated and dissolved gelatin and mix.
5. Pour the cherry jam into previously sterilized jars, close the lids and put them in a cool place after complete cooling.

Recipe for “Cherry in Jelly”:

I decided to post the recipe when I had already tried the result, so a set of products from what was left. Take the cherries and separate them from the seeds while we fill a 3 liter bottle (jar) to the top. This is the most labor-intensive and time-consuming part of the entire process.

Pour the prepared cherries into a saucepan in which we will cook the jam, preferably a wide one with a thick bottom, add sugar and put it on fire. At this time, pour our gelatin with hot water and leave it to swell. When our jam boils, cook it for 5 minutes, turn it off and pour in the swollen gelatin. Stir well and immediately pour into jars and roll up the lids. From the specified amount of products we got 6 half-liter jars and a small bowl (for testing)

When the jam cooled down, I put the jars in the refrigerator so that the gelatin hardened better, and I got pitted cherry jelly in a jar. We will savor it in winter, if we don’t eat it earlier.

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Cherry mousse with gelatin

For this dessert you will need freshly squeezed cherry juice, so it is better to take slightly overripe or frozen berries, which contain a lot of liquid. To add piquancy to the dessert, it can be prepared with wine.

Required:

• cherry juice, squeezed from fresh or frozen cherries - 1 glass;
• water - 1 glass (or half a glass of water and half a glass of dry red wine);
• granulated sugar - 3/4 cup;
• gelatin - 15 g;
• cream - 50 g.

Preparation:

Cherry juice and water should be poured into a bowl, add sugar to them and mix. This mixture must be brought to a boil and then cooled. If you want to prepare this dessert with wine, then it must be added to the mixture after boiling.

Now, you need to add gelatin into the still warm mixture and put the bowl back on the stove over low heat. The mixture should be kept on the fire until the gelatin is completely dissolved in it, while the dessert must be constantly stirred so that it does not boil (if this happens, you will get a regular compote instead of jelly).

After the gelatin has dissolved, place the bowl in a large saucepan filled with ice water (you can throw a few ice cubes into the water).

Now you should beat the cherry mass with a mixer or blender. It should double in size.

Then you need to transfer the cherry mousse into portioned bowls and cool in the refrigerator.

The dessert should be served with whipped cream.

Cherry jelly without gelatin

Cherries contain a large amount of a substance called pectin, thanks to which the jelly is able to take shape without the use of gelatin.

Ingredients:

• 2 kg cherries;
• 1 kg sugar;
• 100 ml water;
• lemon juice to taste;
• vanillin optional.

Dry the washed fruits, remove the seeds and grind until smooth. In a deep container, dilute water with the resulting mixture and let it cook. Bring the contents to a boil, stirring regularly, and strain using a sieve. Add sugar, vanillin, lemon juice to the contents. Boil the resulting liquid for half an hour. Then pour into prepared containers and seal.

Benefits and harms

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

But consuming jelly also has a beneficial effect on the cardiovascular system and stabilizes blood pressure levels. In addition, this product is dietary because it is low-calorie and is completely absorbed in the body and does not deposit fat deposits.

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

For women, not only health inside the body is very important, but also external attractiveness. Therefore, many people use this product in cosmetic procedures. Cherry juice is used as one of the compositions of various professional face masks.

And various creams are usually made from the fleshy part of this berry. Due to the fact that cherries contain a large amount of vitamins, the skin glows and acquires a pink tint.

If we are talking about cherry jelly, which is prepared at home, then there are no harmful elements in its composition, it brings only benefits to the body

However, people who suffer from allergies should use this product with caution. We also recommend not to use store-bought jelly, which may contain harmful chemicals and concentrates.

Ingredients:

• cherry – 2 kg;
• granulated sugar – 2 kg;
• medium lemon – 2 pcs.;
• peanuts – 600-800 g;
• drinking water – 200 ml.

Preparation:

The peeled nuts are poured into a frying pan and fried. They can also be heated in the oven or cooked in the microwave. The main thing is to ensure that the nuts acquire a pleasant taste and aroma. Sugar is poured into a container and filled with water. Then simmer over low heat until all the pieces dissolve and the liquid itself turns into a viscous yellowish syrup. When cooking, it is important to stir the granulated sugar at the first stage of cooking so that the crystals do not burn to the bottom. The most difficult stage begins with stuffing the cherries. Your favorite nuts are placed into the holes formed by removing the seeds. It is important to place them in such a way that they do not fall out. The sugar syrup has cooled down. Therefore, you can immediately carefully lower the prepared cherries into it. The switch is turned to high heat and the liquid is brought to a boil. The foam is removed and the container with the cherries is removed from the stove. It must be covered with a thick towel and left for 1.5 hours. The cooking and settling procedure is repeated 4 more times. During this time, a large amount of foam will be released, which must be immediately removed with a slotted spoon. And cherry syrup will give maximum thickness. It is extremely important not to stir the berries in the container during cooking, as they may be damaged and the nuts may fall out.

Since the cherries only need to be brought to a boil and then removed, they will not have time to burn. Before bringing the liquid to a boil for the last time, you need to cut the lemon into two halves and strain the juice into the jam. The finished product is carefully placed in hot jars and closed with lids. Pitted cherry jam for the winter is ready according to a simple and original recipe.

Some housewives prefer not to limit themselves to one type of nut and stuff cherries with several options at once. As a result, eating ready-made jam turns into an interesting competition, where everyone who tries a cherry does not know which nut he will get. Often cherries are stuffed with pieces of pear, prunes, and dried apricots. The combination is amazing.

Original recipe for cherry jam with cocoa and coffee

An incomparable treat awaits you if you use instant coffee and cocoa when brewing.

Necessary:

• Cherry – 600 gr.
• Cognac (liqueur) – 25 ml.
• Gelatin – 15 gr.
• Sugar – 250 gr.
• Citric acid – a pinch.
• Instant coffee – 1.5 large spoons.
• Cocoa powder - the same amount.

How to cook:

1. Remove the pits from the cherries and sprinkle with sugar. Add coffee, cocoa, citric acid. Mix thoroughly so that the additives are evenly distributed.
2. Do something else for a few hours. While infusing, carefully stir the contents a couple of times.
3. Notice that there are no sweet crystals left - set to cook. After boiling, cook for 5 minutes.
4. Prepare gelatin according to packet instructions.
5. Pour into dessert, stir. Add cognac, stir again. Remove from heat and distribute into glass containers. Roll up and cool as usual.

Cherry jam for the winter with pits - grandma’s recipe

You will definitely like the delicacy prepared according to this recipe, since the cherries will not turn out shriveled, they will look beautiful in a jar, and whole berries will float appetizingly in the syrup. True, you will have to tinker a little, but the result is worth it.

Necessary:

• Berries – 1 kg.
• Sugar – 1.2 kg.
• Water – 2 glasses.

How to cook:

Boil water in a saucepan. Blanch the cherries in a colander in small portions for a couple of minutes. Then immediately pour cold water over it so that the berries are guaranteed to remain intact during cooking. In a separate bowl, boil the syrup by adding 800 g to 2 glasses of water indicated in the recipe. sweets

Pour the syrup over the cherries and stir gently. Leave to infuse for 4 hours. After the specified time has elapsed, carefully pour the syrup into a separate pan

Bring to a boil over low heat. Boil for 5 minutes. Return the syrup to the berries, add the remaining granulated sugar. Stir the contents again. Cook, stirring until the sweet crystals dissolve completely. The fire should be moderate. When the sugar dissolves, turn up the heat. Cook the dessert until done. You can check this by dropping a drop of jam on a saucer. If the syrup does not spread and holds its shape, turn it off. Let the cherry jam cool, then distribute into jars. You can store the workpiece at room temperature, even under a simple nylon lid.

With vanilla

What do you need:

• 1 kg cherries;
• 25 g gelatin;
• 1 kg sugar;
• 20 g vanilla sugar.

How to do:

1. Wash the berries, remove the seeds, place in a basin, cover with sugar for several hours.
2. Put on the fire, when the juice comes out, wait until it boils, then cook for 15 minutes, skimming off the foam.
3. Meanwhile, soak the gelatin in cold water. When it swells, heat until dissolved, without bringing to a boil.
4. When the jam is ready, remove it from the heat, pour in gelatin, add vanilla sugar, stir, put into jars and roll up.

Cherry jam with vanilla sugar has a noble aroma

Cherry jelly for the winter - recipe

First, sort through, removing the stems and bad berries, then add water and leave for about an hour. This is necessary so that the worms living inside rise to the top. Then rinse the berries, put them in a deep saucepan and add cold water so that they are completely hidden. Place the pan on the fire when the water boils

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

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

As a result, all the pureed pulp will go down and only the seeds will remain in the colander. Next, use a glass or ladle to measure the resulting amount of cherry mass and pour the same amount of sugar into the container prepared for making jam.

For example, we get 5 cups of mass, and we also add 5 cups of sugar. Place the pan on medium heat again and stir the future jelly until the sugar dissolves and foam forms. After boiling, do not reduce the heat 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 passed, 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 cool, dark place. On cold winter evenings, this tasty delicacy 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! There is no need to waste extra time to remove the seeds, and there is no need to sterilize the jelly jars.

With prunes

Prunes give cherry jam a sour taste and a darker color.

What do you need:

• 1 kg cherries;
• 500 g sugar;
• 300 g prunes;
• 30 g gelatin powder.

How to do:

1. Wash the cherries, drain the water, and carefully remove the pits.
2. Wash the prunes, place on a paper towel, let dry, and cut into pieces.
3. Place cherries and prunes in a bowl for making jam, add sugar. The mixture should stand for several hours. During this time, the cherries will give juice and the sugar will dissolve.
4. Put on fire, after boiling, cook for 15 minutes.
5. Pour gelatin in water in advance; when it swells, heat without boiling until completely dissolved and pour into the jam at the end of cooking. Stir, remove the slabs, transfer to sterile jars and roll up. Cool at room temperature, wrapping the jars in something warm. After this, remove the cellar or storage room.

Five-minute pitted cherries (like jelly)

Five-minute jam is an ideal solution for those who don’t have a lot of free time. It turns out surprisingly tasty, aromatic and thick. But its uniqueness lies in its usefulness - after all, during a short period of heat treatment, practically no useful substances are digested from the berries.

Author https://www.youtube.com/watch?v=qxZ5wSQDKR0

We will need:

1. Peeled cherries – 1 kg.
2. Sugar – 500-600 g.
3. Agar-agar – 10 g.
4. Water – 100 ml.

This amount of ingredients will make 1 liter of jam.

Preparation:

1. We sort the cherries, wash them and remove the pits.

2. Place the berries in a container with a thick bottom and mix with sugar.

3. The future jelly should be pureed using a submersible blender.

4. From the total mass, pour 100 ml of mass, add 10 g of agar-agar and set aside.

5. Place the berries and sugar on the fire, bring to a boil and cook for 10 minutes, skimming off any foam that appears.

6. After this, add 100 ml of water to the agar-agar mass and heat it, stirring vigorously.

You should get a homogeneous product.

7. Place the agar-agar mixture into a container with cherries and sugar, mix well, bring to a boil and cook for 5 minutes, stirring occasionally.

8. We sterilize jars and lids in advance. Pour the jam into containers, which may seem liquid, but it will thicken after 40-50 minutes. We close the jars with lids, turn them over, wrap them and wait for them to cool.

Jam can also be stored at room temperature. And instead of cherries, you can use any other sour berries.

Ground into jelly

We're done with the whole berries. Next, we’ll look at how to seal grated cherries with the addition of gelatin for the winter. It turns out to be a very interesting consistency.

For taste, I advise you not to grind the pulp until smooth, but leave it in small particles. Then you will be able to better experience all the charm of this berry.

Let's take:

• 1 kg pitted cherries,
• 1 kg sugar,
• 40-50 g gelatin.

Step 1. Wash the fruits and fill them with cold water for 20 minutes. We drain this water with all the floating worms and leaves into the sink. We discard the berries on a sieve. Then we peel the cherries and weigh the resulting pure mass. We also calculate the proportion of sugar based on this amount.

Next, blend the resulting mass with an immersion blender. There is no need to achieve complete homogeneity.

Place the resulting puree on the stove to heat. Bring the berry mass to a boil, remove the foam and boil for 10 minutes.

Step 2. Mix gelatin with sugar. Pour this mixture into the hot cherries and stir.

After 5 minutes, turn off the heat and pour the puree into sterile jars. We will roll up with sterile lids.

We check the tightness of the closure and send the preservation “under the fur coat”. This old-fashioned method of isolation is still very relevant today. After all, the workpieces cool very slowly. And their contents manage to be sterilized from the inside by their own heat.

It's that simple. A day later we put the jars into storage.

Delicious recipes

Cherry jelly will be an excellent addition to the holiday table. It will be appreciated by both adults and children who love sweets or ordinary berries. By experimenting with ingredients, you can get an unforgettable taste of the dish. It is usually served in portions with cookies, tea or as a separate dessert.

Gelatin based

This is the most common option for making jelly. It is used to obtain the required consistency. You will need to mix diluted gelatin with sugar, water and cherries. Cook until boiling, pour into container. Roll up.

With yellowfix

This recipe is almost no different from jelly with gelatin. Zhelfix must be dissolved in advance; before cooking, read the instructions on the label. Required:

• cherry - 0.5 kg;
• sugar - 390 g;
• zhelfix - half of the whole pack;
• water - 50 ml.

Berries must be cooked with water. After boiling, take them out, cool and grind with a blender until smooth puree. Sugar and jellyfix are mixed, added to the berries and cooked until boiling. Add all the sugar and cook for 5 minutes, pour and twist.

With pectin

This ingredient will help thicken the dish. Preparation is similar to previous options. It is necessary to combine sugar and pectin and add it to the berries. The entire mixture is prepared by skimming off the foam. When the mixture boils, add the remaining sugar and cook for 5 minutes. After which the dish is poured into jars.

Multicooker recipe

This option can be considered quick, since the multicooker itself can handle the preparation of jelly. It is necessary to prepare the berries, rinse, dry, remove the seeds and make a puree. A homogeneous mixture is obtained using a blender. You can use a grater or other methods.

Add gelatin to the slow cooker, which must be diluted with water in advance, add berries and sugar, add a little water. Prepare by skimming off the foam. It is necessary to simmer for about 30 minutes. After preparation, the jelly is poured and stored in rolled up jars only in the refrigerator.

Whole berries with seeds in jelly

This jelly has the most pronounced cherry flavor, which is revealed in the berries themselves and in the syrup. Choose the recipe you like and add fresh berries. They can also be cooked with sugar, but boil a little longer

Eat the finished dish carefully so as not to get a bone. Adults should supervise children's food

We use frozen cherries

First, defrost the cherries and remove the released juice. The berries are cooked together with sugar, after which the necessary thickener is added. When the dish boils, cook it for about 5 more minutes until the mixture becomes thick. After this, the jelly is poured and the lids are rolled up.

With agar-agar

This ingredient can thicken the puree and make the preparation a dessert for tea drinking. Required:

• cherry - 0.5 kg;
• water - 1 l;
• sugar - 0.5%;
• agar-agar - sachet.

Usually there are 12 g in a bag, it is better to follow the instructions. First, pour the thickener into 0.4 liters of water and leave. Place the cherries and water on the stove, add sugar and bring to a boil, skim off the foam. Separately, cook the agar-agar for about 8-10 minutes. Add to the berries and boil, pour into jars and seal the jars.

Recipe without cooking

This recipe is considered the fastest because you don’t have to cook the berries

The caution should be that the berries must be thoroughly washed before preparing the jelly. Remove the pits from the cherries

Transfer to a deep plate and puree with a blender, constantly adding sugar and dissolving it in the cherries. The mixture is considered ready when it becomes homogeneous. The sugar dissolves. The finished dish is poured into a container and left until it thickens.

Felt cherry in gelatin

This berry variety has too thin skin. Therefore, it is necessary to prepare such cherries immediately. Temperature treatment is faster. This variety is slightly sweeter in taste, so the jam will turn out cloying if you add more sugar than berries.

Standard ingredients required. Cherries must be cooked with sugar, skimming off the foam when it appears on the surface. Add diluted gelatin. Bring to a boil again. Remove the dish from the stove and pour into a container.

Quick recipe for “Five Minutes”

The advantage of this recipe is that it is prepared quickly. Required:

• cherry juice - 2 glasses;
• gelatin - 15 g.

First you need to dissolve the gelatin. Then add it to the juice and cook until it boils. The dish is removed and poured into jars. The lids are rolled up.

Method without pasteurization and sterilization

In order not to sterilize the workpiece, it is necessary to rinse the ingredients. It is also necessary to sterilize jars and lids in advance. You can make jelly without heat treatment. To do this, the berries are ground with sugar. You need to make a puree with a blender, adding sugar. It's ready when the sugar dissolves and the berries thicken in the juice. It is better not to store such a preparation, but to prepare it for tea drinking.

Delicate felt cherry jelly

Cherries of this variety have thin, delicate skin, small size and pronounced sweetness. It is great for jelly, but not suitable for long-term storage.

According to the recipe, you need to put 1 kg of berries in boiling water and drain the water after 15 minutes. Crush the fruits and filter through a sieve. Wait until the juice settles and combine the upper light part of the liquid with 0.5 kg of granulated sugar. Cook for about an hour until thickening begins, stirring occasionally. Then pour into jars to cool.

Features of preparing cherries in jelly for the winter

There are several recommendations for preparing berries for canning:

1. Before cooking, they must be rinsed well, replacing the water several times and gently mixing with your hands in a basin. You need to wash it with clean water.
2. Some people like to make jam with pits, but jelly is usually made from peeled cherries. Therefore, you need to arm yourself with a special kitchen device for removing seeds or take at least an old hairpin.
3. Cherry juice splashes when peeling cherries, causing stains. They can be easily washed off your hands in water acidified with vinegar.





Recipe Ingredients Required

Jelly for the winter is prepared from a minimum of products - sugar, fruits and gelatin. Some recipes call for water for the syrup. Sometimes they contain various additives that enrich the taste of the product. You can use brown sugar, this will also make the taste interesting.

Specifics of product selection

Jelly is stronger in those canned foods that contain more pectin. And pectin is found in large quantities in unripe cherries. Therefore, for jelly it is better to choose berries with green stalks.

When choosing fruits, you need to smell them - slightly over-stale, stale cherries will give off the smell of wine and acid. Don’t take it - it can ruin the entire preparation and simply ferment even after heat treatment.

If the lesion is single, then the worms can be removed by simply soaking the fruit in salted water. Let it sit for a while, the worms will come out and they can be removed.

If the cherry is very wormy, you should not cook it.

How to prepare the container?

With containers, everything is simple - the jelly is boiled in an ordinary basin or flat-bottomed pan with thick walls. The finished product is poured into sterilized jars and sealed with clean, boiled lids.

Cherry jelly with agar-agar

In addition to gelatin, you can use a natural vegetable thickener for homemade jelly. Agar-agar is perfect for winter jelly, as it will provide it with a special taste and long-term storage.

Ingredients:

• 500 g cherries;
• 1 liter of water;
• 500 g granulated sugar;
• 12 g agar-agar.

Pour 400 g of cold water over agar-agar and set aside for a while. Combine the washed cherries with water and put on fire. Add granulated sugar and bring the mixture to a boil. Boil the thickener for about 10 minutes, then combine with the workpiece. After boiling again, let cool slightly and pour into jars.

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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:

• 1:1;
• 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.

Cherry jam jelly - step-by-step recipe

If you have a little sweet tooth in the house, then you simply must know how to make tasty and healthy jelly from homemade jam.

The beauty of this dessert is that it is a completely natural product, and this is very important for the full development of the baby.

Step-by-step instruction:

1. Open the jar of cherry jam, drain the syrup and dilute it with water.
2. Dissolve gelatin until liquid. This must be done in a warm place and finished in a hot place. You can use a water bath, but remember that the gelatin should not be allowed to boil.
3. Combine the cooled gelatin with the diluted syrup and mix. You can add berries, or you can do without them.
4. Now all that remains to be done is to pour the jelly into beautiful plates and put it in the refrigerator for a couple of hours. We call the children to the table and enjoy a healthy dessert together.

The nutritional value

Per 100 g of jelly made from cherries, there are about 60 kcal. The product also contains a low content of proteins (2.8%) and carbohydrates (14%). This dish has a rich color and transparent texture.

Cherries contain a huge amount of useful vitamins and amino acids.

However, after processing the berry loses some of its properties. But still, cherry jelly will contain vitamins B, PP, C and microelements such as iron, calcium, sulfur and phosphorus. Preparation includes the option of using fresh, frozen or dried cherries. Even in some cases they make a treat from cherry juice.

Cooking step by step:

To prepare cherry jam in jelly for the winter, we will need the following ingredients: cherries, sugar, drinking water and gelatin.

My gelatin is not instant, but one that needs to be pre-soaked in cold water. Pour 40 grams of gelatin into 100 milliliters of cold boiled water, mix and let stand on the table for about half an hour.

We sort the berries and wash them in cold water. Place on a sieve to drain the water.

Remove the seeds using any convenient method. I highly recommend buying yourself a similar device for removing pits, although you can use a pin the old fashioned way (my mother still does this).

Place clean berries in a container of suitable size. The weight of cherries (1 kilogram) is indicated in already prepared form.

Sprinkle the prepared berries with sugar (700 grams is enough for this weight of cherries). By the way, also add the juice that forms when you remove the seeds from the berries directly into the pan.

Gently mix the berries with sugar with your hands, as if scooping the contents of the dish from the bottom up. Cover the dishes with gauze and leave for several hours so that the berries release their juice. It is best to leave the cherries with sugar overnight if you added the berries in the evening. If the room is too hot, the berries may sour, so place the container with the cherries in the refrigerator for a while.

My cherry was very ripe, so the berry juice was released in literally 2 hours. There is almost no sugar left at the bottom. Place the pan over medium heat and bring the contents to a boil. Cook over medium heat for literally 5 minutes (from the moment of boiling).

While the berries are cooking, let's make gelatin. It is already swollen, so all that remains is to dissolve it. This can be done in a water bath on the stove, but it is much easier and faster to use the microwave.

I dissolve the gelatin on the Defrost mode for about 10-15 seconds. Just don’t let it boil at all, otherwise the jelly won’t set.

Pour the dissolved gelatin into the boiling jam, stir and immediately turn off the heat. Gelatin cannot be boiled, otherwise all its gelling properties will be lost!

The fragrant cherry jam in jelly is ready, all that remains is to close it for the winter.

Pour the still hot jam into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters.

Immediately close (or screw on) the jars.

We turn them upside down, wrap them in something warm and let them cool to a slightly warm state. If you leave it until it cools completely, the jam will gel and the bottoms will remain empty.

I got 3 full half-liter jars of cherry jam with gelatin. It should be stored in a cool, dry place - a basement or cellar. Where you usually store your wonderful preparations for the winter. After 2-3 days the jam gels.

Be sure to prepare such a wonderful dessert for your family - everyone without exception will like aromatic cherries in jelly. Cook for your health and bon appetit, friends!

During the cold season, you can only dream of fresh fruits and berries. But a thrifty housewife will always have a jar of delicious jam in her bins. True, even this delicacy can get boring. In order to diversify your daily sweet table, we suggest you make homemade jelly from jam and surprise your loved ones with it.

Adviсe

For such a dessert, you need to take ripe, large, whole fruits. Overripe, damaged, with signs of spoilage or rot, limp and bruised ones should be immediately put aside. Such berries are not suitable for jam, where they should look impressive and appetizing in a transparent jelly.

Important! The cherries need to be washed in a large container, then transferred to a colander, allowed to drain and dry a little.

Many recipes for cherry jam require removing the grains from the fruit. The easiest way to do this is with a special device. If it is not there, you can cope with the task using a pin. The main thing is not to damage the berries; they must retain their shape.

Place the finished jam into sterile jars. Heat treatment of containers and lids can be done over steam, in the microwave, or in the oven. The lids are usually boiled separately.

You can use agar-agar or gelatin as a gelling agent. At home, preference should be given to the latter, which is easier to work with. It is sold in two forms - plates and powder. The packaging describes in detail how to dilute it, so first of all you need to follow the factory instructions when using it. As a rule, it is filled with water in the following proportion: 1 part gelatin – 4 parts water. The water must be boiled and cold. After the gelatin swells, it is heated until completely dissolved, but it cannot be boiled, otherwise its gelling properties will disappear. The swelling time of dry and lamellar products is different. Pour gelatin into the bowl with jam in a thin stream.

Using ready-made recipes, the amount of sugar can be reduced or increased according to your own taste.

How to make jelly from frozen cherries

Important! It is recommended to defrost frozen berries naturally.

Do not use hot water, microwave or other kitchen appliances. Such methods negatively affect the taste and appearance of the future dessert.

Ingredients:

• 400 g frozen pitted cherries;
• 200 g granulated sugar;
• 3 tbsp. l. gelatin;
• lemon balm sprig;
• 4 tbsp. l. water.

Cooking technology:

1. Remove the cherries from the freezer, transfer to a large container, and leave until completely thawed.
2. Pour the defrosted berries into a colander, squeeze out excess liquid from them, and transfer to an enamel pan.
3. Pour in hot water, add sugar.
4. Put on fire, cook for 15 minutes. 5 minutes before the end of cooking, add a sprig of lemon balm to the syrup.
5. Remove from heat, cool slightly and strain.
6. Bring the cherry syrup to a boil, add instant gelatin, mix well.
7. The finished dessert can be poured into molds, cooled and served immediately. You can put them in sterile jars, seal them with lids and leave them for storage for the winter.

A sprig of lemon balm in the recipe gives the dish an unusual refreshing effect and removes excess odors from the frozen product.

Seedless

Pitted cherry jam with gelatin is more popular, although it takes longer.

What do you need:

• 1 kg cherries;
• 50 g gelatin;
• 0.8 kg sugar;
• 100 ml water.

Modern devices allow you to quickly remove pits from cherries.

How to do:

1. Wash the berries, remove the seeds, place in a suitable container and cover with sugar.
2. You need to wait until the cherries release their juice. This will happen in about 2 hours.
3. Place the bowl with the fruits on the stove, bring to a boil, skim off any foam that has formed, reduce the heat, and cook for 15 minutes. Remove from heat and leave for 6 hours. Then bring to a boil again, cook for 15 minutes, remove from heat.
4. Boil water, cool. Pour boiled water over gelatin.
5. When the gelatin swells, heat it over low heat on the stove (in the microwave or in a water bath), do not bring it to a boil, otherwise it will lose its gelling properties.
6. Place the cooled jam on the stove, cook for another 15 minutes, remove from the stove and immediately pour in the gelatin and mix thoroughly.
7. Sterilize the jars, put jam in them, cover with lids, wrap and leave until cool. You can store it in a pantry, basement or cellar until winter.
8. After two weeks the jelly should harden. This jam turns out thick and very tasty.

Cooking options

There are many recipes for making this cherry dessert.

With gelatin

• Take 300 g of pitted cherries, 600 g of water, 150 g of sugar and 20 g of gelatin. Gelatin is dissolved in half a glass of water. Prepare syrup from the remaining liquid, bring to a boil, add berries and cook for 10 minutes. Swollen gelatin is added to the resulting product, poured into molds, and cooled for 4-5 hours.
• Place 2 cups of pitted cherries in bowls. 10 g of gelatin is poured into 50 g of cherry juice or compote and left for half an hour. Then heat until the gelatin is completely dissolved, without allowing the mixture to boil. Dilute the product with two glasses of juice or compote, sweeten them to taste, stir and pour into molds with berries. Cool for several hours in the refrigerator.

From fresh or frozen cherries

You can make jelly from these berries without gelatin, since they contain a lot of pectin.

• For one and a half kilograms of peeled berries, take half a glass of water and a kilogram of sugar. The cherries are crushed with a wooden masher, poured with water and boiled for several minutes. The cooled mass is ground through a sieve, filtered, the resulting juice is mixed with sugar and cooked for 40 minutes, stirring so that the mass does not burn. You can pour the jelly into sterile jars and store in the refrigerator. It’s good to add vanilla sugar to it for flavor.
• You can not strain the cherries, but cook them at 218 degrees until thickened, then pour the mixture into jars and place them in a water bath for 10 minutes.
• Cherry marmalade. For 2 kg of peeled fruits you need 1 kg of sugar. The cherries are poured with water and boiled until a richly colored liquid is obtained. Then strain the broth, add sugar and cook until thickened. The finished product is poured into a short but wide container so that the layer height is no more than 1 cm. After cooling, the jelly is cut into various shapes, and you can sprinkle it with sugar. It can be stored for up to a year and is used to decorate cakes and pastries.

From dried cherries

The berries are pre-steamed with a small amount of boiling water under a lid. Then grind it to a puree consistency, add apple juice and sugar (take a glass of juice and 2 glasses of sugar per kilogram of berries). The mixture is boiled until thickened and poured into sterilized jars.

Preparations for the winter

• You need enough pitted cherries to tightly fill a three-liter jar. Pour 70 g of gelatin into 0.5 liters of water and let it swell. Cover the cherries with a kilogram of sugar and cook for a couple of minutes. Heat the gelatin until completely dissolved, pour it into a container with cherries, stir and pour into sterile jars, which we store in the refrigerator.
• Pour 2 kg of peeled cherries into two glasses of water and cook until the fruits soften. Strain the resulting broth and cook until the volume is reduced by half. Then add 700 g of sugar and, stirring, cook until thickened. Place into sterile jars. Along with sugar, you can add a small amount of pectin, and at the end of cooking - a little tartaric acid.

With pectin

For 2 kg of peeled cherries you will need half a kilogram of sugar, 20 g of dry pectin or 150 g of liquid pectin, and a bag of vanilla sugar. The cherries are covered with 450 g of sugar and left for 2 hours. Then cook for 15 minutes. After letting it sit for 5 hours, cook it for the same amount of time. After settling for four hours, the product is brought to a boil, pectin mixed with the remaining sugar is added and cooked for 3 minutes, making sure that the pectin does not curdle. The finished jelly is rolled into sterile jars.

With seeds in jelly

Next, consider the option of cooking with a bone. You will spend less effort processing the berries.

But spend more time on the juice extraction stage. Whole fruits give it up longer and very reluctantly.

Therefore, it is better to start this preparation option in the evening. To start the day productively in the morning and quickly pick up all the berries.

Let's take:

• 2 kg cherries,
• 1.4 kg sugar,
• 60 g gelatin,
• 100 g of cold boiled water.

Step 1. We also fill the fruits with water so that it completely covers them. We sort through all the spoiled or eaten berries. After 20 minutes, bugs and worms will float to the surface. We drain them together with water.

Sprinkle the dried cherries with sugar, mix and put in the refrigerator for 10 hours. The period of juice release is quite long, so I advise you to do this step in the evening.

Step 2. In the morning, pour gelatin with water. We are waiting for it to swell.

Step 3. Place the container with cherries and juice on heat. Bring to a boil and reduce heat to medium. Boil for 10 minutes, remove all foam that appears.

Step 4. Turn off the heat and pour the swollen gelatin into the syrup. Stir until completely dissolved.

Then pour the prepared mass into sterile jars and screw on the lids. We definitely check the quality of the closure.

To do this, turn the jar up and down. Everything around the neck should be dry. Then we put the preserves on the lids and wrap them in terry towels and blankets for self-sterilization with our own heat. A day later we put it away for storage.

The syrup becomes thicker and more jelly-like when stored in the refrigerator. In room conditions it becomes thinner.

How to make dessert more flavorful

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

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

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

If you want to add a little daring touches to the smell and taste of the jelly, you can add a few cloves 5 minutes before the end of cooking.

It’s important not to overdo it, it’s better to stop at 2-3. Larger amounts may make the aroma too strong

Cinnamon will add a hint of mystery

To make the delicacy more flavorful, add lemon or orange zest when cooking.

It is very important, when cutting the zest from the fruit, not to grab the white edge, otherwise the jelly will taste bitter. The zest is cut in a spiral

When cooking, it is placed in the cherry mixture, and then removed with a slotted spoon or spoon.

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

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

Peppermint is added shortly before the jelly is ready.

Strawberry jam jelly - step-by-step recipe

What could be better than a jar of strawberry jam? Only two jars of jam made from this queen of summer! If you have strawberry jam in your supplies, be sure to try making stunning, beautiful jelly from it using our recipe. Moreover, it is easy and quick to prepare, and the process itself will leave a lot of pleasant impressions.

Step-by-step instruction:

1. Soak the gelatin in warm water until it swells.
2. As in the first recipe, you need to separate the berries from the syrup. The berries themselves can be eaten, baked into a pie, or used to decorate future strawberry jelly.
3. Take out the pan and combine all the ingredients in it. Mix thoroughly and place over medium heat until it boils. As soon as the strawberry dessert boils, cook it for 5–7 minutes, then turn it off and let it cool.
4. We take out the most beautiful molds and pour the jelly into them. If you use berries, place them at the bottom of the molds and then fill them with the jelly mixture. Place everything in the refrigerator for at least 3 hours. It is best to leave it in the cold overnight - this will harden much better.

Pitted cherry jam with gelatin and prunes

Prunes will help dilute the sweetness of cherry fruits and give the finished dessert a pleasant sourness. It can also change the color of the jam, making it less transparent and dark.

Ingredients needed:

• cherry – 1 kg;
• prunes – 300 g;
• sugar – 500 g;
• powdered gelatin – 30 g.

Cherry jam with prunes

Process the main ingredient and remove the seeds. Rinse the prunes, dry them on paper towels and, if necessary, cut them into several pieces. Place the ingredients in a saucepan, sprinkle with sugar and leave for several hours. When the sugar has completely dissolved, put the jam on medium heat and bring to a boil, simmer for no more than 15 minutes.

Pour gelatin with water for 30 minutes, heat to the desired temperature and add to the total mass. Stir, remove the jam from the heat and pour into clean jars. When the dessert has cooled completely, its consistency will become thick and jelly-like.