How to make cherry jelly for the winter. Cherries in jelly - a simple and tasty recipe for the winter. For this you will need

Plaster 09.01.2024

Plaster

Cherries are berries from which you can make a huge number of delicious and healthy desserts. Their taste will be varied, sweet and at the same time with a light and delicate sourness. Cherry jelly is very aromatic, healthy, it contains many vitamins, and it is prepared quickly and easily.

Cherry jelly recipe without gelatin step by step

Berry jelly can be prepared not only with gelatin, but also without it. There is nothing complicated in the process of preparing it, you just need to prepare the ingredients themselves and devote a little time. This dessert can be served as a separate dish or added to baked goods.

The berries are thoroughly washed in cold water, the stalks and seeds are removed from them and everything is transferred to a saucepan;
Pour 15 milliliters of water into the pan, put on fire and stirring constantly, bring to a boil;
Add sugar to the cherries, stir until it dissolves, pour in lemon juice;
Cook the contents of the pan, stirring constantly, until the berry puree thickens;
Pour the jelly into jars, filling them ¾ full, cover them with lids and place in a water bath for 10 minutes.

When the finished jelly has cooled, it can be served or used to prepare other desserts. Thanks to the water bath, it will thicken well, but will not burn.

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.

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.

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.

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 put 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.

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.

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.

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.

Berry jelly recipes for the winter

Cherry is a healthy berry, so you want to preserve not only its taste, but also its vitamins. And there is such a way - this is cherry jelly for the winter. Recipe...

1 hour 30 minutes

80 kcal

5/5 (2)

Greetings to all lovers of winter preparations. The busiest time has come, and the housewives spend all their free time in troubles. The end of July - the beginning of August is the time of ripening of cherries, which means it’s time to talk about how to prepare them for the winter. Cherry is a healthy berry, so you want to preserve not only its taste, but also the vitamins it contains. And there is such a way - this is cherry jelly.

Why cherry jelly?

Because in jelly, the berry is subject to less heat treatment than in jam. This way we will preserve as much vitamins C, A, PP and minerals as possible. Cherries will not lose phytoncides and antioxidants.

It contains pectin, a natural gelling agent, thanks to which jelly can be prepared from it without the use of other thickeners.

On the other hand, if used in this capacity gelatin or agar-agar, it will bring nothing but additional benefit. Gelatin is good for our joints, skin and hair, because it is hydrolyzed collagen. Agar-agar will bring iodine, calcium and iron to the body. And on my own behalf I will say that they do not spoil the taste at all.

Jelly is a low-calorie product, 100 g contains only 56 kcal and 14 g of carbohydrates. And another argument in its favor is its ease of preparation. How to make cherry jelly for the winter?

You should take the choice of cherries seriously, because the quality of your winter treat depends on the quality of the berries. To make jelly, you can use slightly unripe berries; they contain more pectin. Choose cherries with green cuttings. Brown cuttings are a sign of a stale harvest.

Cherries should not be overripe, sour or spoiled. Smell it before you buy. If it gives off a slightly sour characteristic smell of fermentation, it is not suitable for jelly. Spoiled berries can kill all your preparations- they will simply turn sour.

See if the berry is wormy. To do this, break 1 cherry and see what's inside. If it turns out to be wormy, then the whole party is affected. It's better not to take it. The presence of worms can be indicated by its appearance - it is softer to the touch and darker in color.

How to make cherry jelly

Recipe No. 1: Cherry jelly for the winter with gelatin

To prepare you will need:

Ingredients

Sort the cherries and remove the pits, wash and dry thoroughly. I use a special machine to extract the seeds; it saves a lot of time and does not spoil the berries.
Soak gelatin in 0.5 liters of water.
Place the berries and sugar in a wide, low-sided bowl and, stirring, bring to a boil and cook for several minutes.
Heat the gelatin until it is completely dissolved and pour it into the pan with the cherries. The jam is mixed and poured into sterile, dry, warm jars. Keep refrigerated.

Recipe No. 2: Cherry jelly for the winter without gelatin

It is even simpler than the previous one, because We will not use gelatin. We take:

2 kg cherries;

700 g sugar;

0.5 liters of water.

Pour water over the cherries and cook until the berries are completely soft.
Then strain the broth and boil it until the volume is reduced by 2 times.
Add sugar and cook until thick.
The finished jelly is placed in sterile jars and stored in the refrigerator.

You can pour the warm jelly into plastic molds and put it in the freezer. There it can be stored much longer than just in the refrigerator. You will get an original fruit sorbet.

What is cherry jelly eaten with?

Cherry jelly – great dessert and filling. You can happily eat it simply with tea, spread it on bread as confiture, or with pancakes and pancakes. They decorate homemade cakes and use them as a filling for pies, rolls and dumplings. And frozen jelly will decorate any holiday table.

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)

A simple and at the same time unusual recipe - cherries in jelly for the winter. The taste is reminiscent of cherry jam, only softer, with a very pleasant sweet and sour aftertaste and the aroma of fresh cherries. The preparation is simple, almost five minutes, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly. Jars of cherry jam can be stored at room temperature, but you need to remember that the jelly thickens only in the cold; in the heat the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have a delicious dessert for tea.

Recipe for cherries in jelly for the winter

Ingredients:

Cherries with pits – 500 g;
sugar – 250 g;
cold boiled water – 5 tbsp. l;
Instant powdered gelatin – 15 g.

Preparing cherries canned in jelly for the winter

After picking, cover the cherries with cold water and leave for an hour or two. This procedure needs to be done to get rid of worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the seeds using a special device or with a pin or hairpin (by the way, once you get the hang of it, it’s even faster!).

Place the cherries in a basin or large bowl, add sugar and stir. Cover, leave for several hours, stir occasionally. After about an hour, the juice will appear, the sugar will melt and a lot of delicious aromatic syrup will gradually form.

This is what the cherry looks like after five to six hours, this is it before cooking.

Place the bowl with the future jam on low heat and gradually bring to a boil. Cook, collecting the foam, for no more than five minutes.

As soon as it starts to boil, it's time to prepare the gelatin. Measure out the required amount (usually 15 grams in a bag), pour in cold water. Be careful to read the instructions on the package and if the gelatin requires long-term soaking, add water in advance. For instant, it only takes a minute for it to swell.

Place a ladle of water on the adjacent burner and a bowl of gelatin on top of it. Heat the mixture in a water bath until it becomes liquid.

Remove the pan with cherry jam from the heat. Pour in liquid gelatin and stir.

Warm up the jars for packaging in advance over steam or sterilize them as you usually do. Boil the lids. Place the hot jam into jars and seal tightly. Leave to cool for a day.

In the heat, the syrup will remain liquid, as in regular jam. But when you take the jars out into the cold, it will quickly thicken, and you will get cherries in ruby jelly, very beautiful and appetizing!