Cherries in jelly for the winter: recipes with gelatin, how to prepare it correctly, storage

Cherry jelly with gelatin

To make cherry jelly, you can use not only fresh, but also frozen berries. This will not make the taste of the dessert worse, but will remain just as rich.

Ingredients:

400 grams of seedless berries;
0.6 liters of water;
200 grams of sugar;
40 grams of gelatin.

Cooking time: 140 minutes.

Calorie content per 100 grams: 54 kcal.

If frozen berries are used to prepare dessert, they do not need to be thawed.

Pour water into a saucepan, bring it to a boil, add washed pitted cherries, boil for 10 minutes;
Pour sugar into the compote, stirring constantly and bring to a boil;
Pour 200 milliliters of compote into a deep bowl or cup, add instant gelatin, mix thoroughly until completely dissolved and strain everything through a strainer;
Remove the saucepan with the compote from the heat, let stand for 10 minutes, pour in the gelatin, stir, cool to 45 degrees;
Pour the jelly into molds and place in the refrigerator.

When the jelly has hardened, it can be served. The taste of this dessert is rich, light and pleasant. It will definitely please all family members.

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.

Frozen cherry jelly with gelatin

Making jelly from frozen berries is just as easy as making jelly from fresh ones, but it has its own little peculiarities.

Ingredients:

gelatin – 2 tablespoons;
sugar – 0.15 kilograms;
cherries – 0.3 kilograms.

Cooking time: 120 minutes.

Calorie content per 100 grams: 64 kcal.

Thaw frozen berries at room temperature, then squeeze the juice out of them using a blender, strain;
Pour 50 milliliters of water over the berry pulp, add sugar and stir constantly, bring to a boil, remove from heat and strain through a sieve or cheesecloth;
Cool the liquid to 70 degrees, pour in 200 milliliters of juice and dilute gelatin in it, strain through a sieve;
Pour gelatin into the compote, mix everything and heat, but do not bring to a boil;
Cool the future jelly to room temperature, pour into molds and put in the refrigerator.

In just a few hours, the whole family will be able to enjoy the aromatic and summer taste of the jelly.

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.

Milk jelly with cherries

Jelly made from milk and fresh berries is an unusual, but very tasty and nutritious dessert that both adults and children will appreciate.

Ingredients:

40 grams of gelatin;
0.175 kilograms of sugar;
0.6 liters of milk;
250 grams of cherries.

Cooking time: 150 minutes.

Calorie content per 100 grams: 105 kcal.

Rinse the berries well several times, sort them, remove the seeds, sprinkle with sugar and put in the refrigerator for 60 minutes so that they release the juice;
Pour gelatin into a cup, pour in 3 tablespoons of cold, boiled water, stir and let stand for 20 minutes;
Pour milk into a saucepan, bring it to a boil, add the remaining sugar, add the swollen gelatin and heat until it is completely dissolved, remove from heat and cool;
Remove the berries from the refrigerator, drain the juice, place the cherries in portioned plates, pour milk jelly over everything and place in the refrigerator.

The juice from the berries does not need to be poured out; it can be poured over frozen jelly or used to prepare other desserts and drinks.

Cherry jelly for the winter

Jelly can be prepared not only from fresh and frozen berries, but also prepared for the winter for the whole family. It turns out no less tasty and aromatic.

Ingredients:

0.5 kilograms of berries;
0.8 liters of water;
leaf gelatin – 12 grams;
0.15 kilograms of sugar.

Cooking time: 55 minutes.

Calorie content per 100 grams: 58 kcal.

Sort the berries, rinse well, remove seeds and place in a saucepan;
Mash the cherries a little with a pestle to release as much juice as possible, add water and bring the mixture to a boil, boil for 10 minutes;
Read also: Recipes for chocolate icing from cocoa for cakes
The liquid from the pan is carefully filtered through a sieve, about 650 milliliters is obtained, sugar is poured in and the syrup is boiled over low heat for 20 minutes;
Leaf gelatin is soaked in cold water and when it swells, it is transferred to slightly cooled syrup and stirred until completely dissolved;
The finished jelly is poured into clean, dry jars, rolled up and, after cooling, transferred to a cool and dry place or placed in the refrigerator.

This preparation will definitely be loved by all family members who love sweets.

Cherries canned in jelly for the winter

Cherry jelly can be prepared not only from juice, but also with whole berries; it turns out much faster and no less tasty.

Ingredients:

3 liters of seedless berries;
70 grams of gelatin;
0.5 liters of water;
1000 grams of sugar.

Cooking time: 45 minutes

Calorie content per 100 grams: 64 kcal.

The cherries are washed well, sorted and dried, and the pits are removed;
Gelatin is poured with 2.5 glasses of water and left for 20 minutes;
The prepared berries are transferred to a saucepan, covered with sugar and placed on the fire, boiled for 5 minutes from the moment of boiling;
The container with gelatin is placed on the fire and heated until it is completely dissolved;
The gelatinous mass is combined with the berries, everything is mixed well and removed from the heat;
The finished jelly is placed in jars and rolled up.

You can store such a preparation not only in the refrigerator, but also in a cool, dark place. From this amount of ingredients, about three liters of jelly are obtained.

Use in cooking

Cherry jelly is served as a separate dish - dessert. It can also be used as a filling for dishes such as cherry pie or pancakes. Cherry jelly goes well with ice cream and cottage cheese dishes.

The time of year when “the cherries in Uncle Vanya’s garden are ripe.” They were in time, they were surrounded, and the time was over, unfortunately.

But, with the advent of wild capitalism, fresh frozen cherries, and not only cherries, are available in any supermarket. As a child, we only saw frozen cherries in the Book about tasty and healthy food. In the picture (I'm lying, there are plums there). Have we really lived up to the promised abundance?

But that's true, nostalgia. Now fresh frozen cherries are available in stores, and we ourselves freeze them during the season. And in winter we bake pies from them, cook compotes and jelly. We also make cherry jelly. Simple and very tasty. Like cherry jelly. It often appears on the table.

Jelly (French gelee - gel, jelly) - fruit syrup with gelatin. Dessert. Although jellied meats, jellies, aspic are in abundance, this is a separate topic.

Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without adding gelatin to them. For example, jelly from Antonov apples. In addition, the famous blancmange is a dessert, jelly made from almond or cow's milk. And, of course, marmalade! It is also called gelatinous jam. From Portuguese marmelada - quince jam. Although in other languages, marmalade is usually jam in general, even.

Let's prepare cherry jelly.

Ingredients (2 servings)

Pitted cherries 200 g
Sugar 0.5 cups
Instant gelatin 20 g
Water 300 ml

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Cherry jelly pie recipe

Every housewife often thinks about how to please her family members. The pie with cherry jelly, which was prepared in the summer, turns out to be very tasty and unusual.

Ingredients:

cherry jelly – 0.5 liters;
flour – 0.3 kilograms;
margarine – 80 grams;
sugar – 60 grams;
water – 30 milliliters.

Cooking time: 250 minutes.

Calorie content per 100 grams: 168 kcal.

Place flour, margarine, sugar into a deep bowl and thoroughly grind everything into crumbs, add water and knead into a tender and soft dough;
Wrap the well-kneaded dough in film and place in the refrigerator for 1 hour;
The chilled dough is taken out of the refrigerator, rolled out and laid out in a mold, while sides are formed so that the jelly does not leak out;
Punctures are made using a fork, and the mold is placed in an oven preheated to 180 degrees for 40 minutes;
The cake is cooled, filled with berry jelly and placed in the refrigerator for 2 hours.

This pie is not only crispy, but also tender, light and summery. If you don’t have jelly prepared in advance at home, you can always make it from frozen or fresh berries.

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.

Useful tips

To prepare cherry jelly, it is best to choose large and sweet berries, which contain many useful microelements. Small and sour cherries are best left for compotes and other drinks.

To make the jelly as good as possible, you need to use only high-quality and good gelatin.

If frozen berries are used to make jelly, they should be defrosted only at room temperature, without adding water.

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.