Of fruit desserts, especially those that have a low calorie content, jelly is very popular - a delicious delicacy created by great French chefs. Bright color, delicate and melting texture with the addition of fruits and ripe berries will not leave indifferent even the most experienced gourmet. Every celebrity chef, as well as every housewife, has her own signature, time-tested jelly recipe.

How is it possible

The very process of making a dessert is quite common in the world of cooking, as well as the method of preparing a favorite and delicious sweet - cherry jelly with gelatin. This is a very affordable recipe that any hostess can handle, because it is easy to prepare, affordable for any budget. In summer, this berry grows in the gardens of every summer resident, and in winter it can be found on the counter of any store.

Tasty and healthy

A lot can be said about the beneficial properties of this dessert: in the composition of gelatin, combined with useful cherry juice, contains many amino acids, vitamins, pectins, glucose, as well as trace elements necessary for better digestion and proper metabolism of the human body.

It has practically no contraindications, of course, jelly should be consumed in moderation, and is not recommended for people who are allergic to cherries. It is also a low-calorie product, the most necessary sweet for those who maintain their figure.

To prepare delicious cherry jelly with gelatin, we need the most minimal set of products and a carefully selected recipe. You can take fresh cherry berries, and also fit dried and frozen foods. It should be noted that the useful properties of the finished product do not change.

Just like cherries, gelatin has many necessary and useful properties - it contains collagen, which is useful for our skin, nails and hair, and it also restores the composition of bone tissue and cartilage. And pectin is especially useful in gelatin - it is the best cleanser of the body, from toxins and toxins. From the usual and inexpensive set of products, a wonderful dessert is obtained. Moreover, the recipe does not require special skill.

Popular Cherry Jelly Recipes

How to make cherry jelly?

To prepare a recipe for classic cherry jelly with gelatin, you will need:

• 300 gr pitted cherries
• 600 ml of water -100 g of sugar
• 20 gr gelatin

If the cherries are dried, pre-soak with water, drain the rest of the liquid. These proportions of sugar can be increased, or vice versa, reduced, it all depends on how much sugar you like to consume. If you want to cook this recipe without berries, but only with juice, it is advisable to use homemade, and not the one that is on the shelves of our stores, or use cherry compote.

First you need to soak the gelatin, for this you just need to pour the contents of the bag into a cup and dissolve the gelatin in 100 ml of water. The packaging of gelatin should have all the necessary information on its use, and you will never make mistakes. The main thing is to let the gelatin swell, then it will need to be mixed well, and let it brew for thirty minutes.

This is followed by the process of preparing cherries, they need to be washed well, sorted out, sorted and removed the stalks. Cherry it is preferable to remove the bones, if you wish with them, then you can not delete them.

Now the turn of gelatin preparation has come: for this, you just need to fill it with water approximately equal to half a glass, mix thoroughly and leave for half an hour, so that it swells.

From prepared cherries, we will need to cook compote. To do this, we fill our fruits with the remaining water, and when the compote heats up, add sugar and do not forget to stir our berries from time to time. After that, we recline the contents in a colander, drain the liquid into a separate bowl and cool.

By this time, the gelatin, which is already swollen, needs warm up on low heat until complete dissolution of the crystals. You can also use a water bath. Be sure to stir occasionally and do not bring to a boil. Jelly will not lose its valuable properties.

After that, pour the gelatin solution into our prepared, strained compote. Next, pour into bowls or molds, you can also use plastic cups. We let our workpiece cool down before continuing the cooling process.

We cool the already almost ready jelly of their cherries with gelatin, in the refrigerator for three to four hours. Then, before serving, you should hold the mold under warm water and easily transfer it to a dish for serving.

Ready-made jelly can be decorated with whipped cream or cherries with fresh mint leaves. Such a dessert is suitable for summer heat and cold winter evenings. And directly this jelly recipe will be the main dessert of your holiday table. Try to make a cherry treat and please your loved ones.

Time for preparing:

• 1 hour
• 3 - 4 hours cooling time

Enjoy your meal!

The time of the year when "the cherries ripened in Uncle Vanya's garden." They were in time, they were surrounded, and the time was over, unfortunately.

But, with the advent of wild capitalism, in any supermarket there are freshly frozen cherries, and not only cherries. As a child, we saw frozen cherries, perhaps, in the Book of Tasty and Healthy Food. In the picture (I'm lying, there are plums). Have we reached the promised abundance?

But it's true, nostalgia. Now fresh-frozen cherries are available in stores, and we ourselves freeze them in 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 happens on the table.

Jelly (fr. gelee - gel, jelly) - fruit syrup with gelatin. Dessert. Although jelly, jelly, aspic are in abundance, but this is a separate issue.

Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without the addition of 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, as a rule, is jam in general, even.

Let's make cherry jelly.

Ingredients (2 servings)

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

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How to make cherry jelly

1. Freshly frozen cherries can not be defrosted. If the cherries are fresh, the pits must be removed from them. You just don't want to spit them out and break your teeth about them. Cherry dessert should be enjoyed, and not with maximum care to choose inedible ingredients from it.

   Cherries, water, sugar and gelatin

2. Boil 300 ml of water in a small saucepan. As soon as the water boils, throw in the cherries. Cook over medium heat from the moment of boiling for 10 minutes.

   Cook cherry compote

3. Add sugar and bring to a boil, stirring to prevent sugar from sticking to the pan.

   Add sugar and bring to a boil

4. Pour 100 ml of compote from a saucepan into a cup and pour instant edible gelatin. Stir, wait until the gelatin is completely dissolved. Be sure to strain through a strainer so that lumps and clots do not get caught.

   Pour in the dissolved gelatin

5. Remove compote from heat, let stand for 10-15 minutes and pour in the dissolved gelatin. Stir and let cool to at least 50 degrees.
6. The finished mixture, compote with gelatin, pour into molds, cups. Let cool to room temperature and refrigerate until completely set. Jelly will harden in 1-2 hours.

   Arrange cherries in molds and pour liquid

7. Everything, cherry dessert is ready. So you can make jelly from any fruit.

   Place in refrigerator until cold

8. If you have time and desire, you can make several different jellies, and alternately pour them into the mold. It is necessary to wait for the previous layer to harden, before pouring the next one - this is how it is poured with cream. Jelly can be decorated both inside and outside with fresh fruit.
9. The peak of fantasy is to pour fresh fruits laid out in a mold, for example, large strawberries, with transparent jelly, but not completely, but simply pour so that the strawberries are covered with a thin layer of jelly, as in “ice”. As a mold, by the way, a confectionery basket made of dough for a cake is perfect.

Try cherry jelly made from fresh or frozen berries - this is a really easy recipe for a dish with a minimum amount of calories that absolutely everyone loves.

To prepare a cherry delicacy, we need a cherry in any form. You can, of course, get by with ordinary cherry juice, but then there will be no such childish magic in the jelly as red berries frozen in weightlessness, as if illuminated from the inside. The dessert recipe is good because its appearance is in harmony with taste and gives full pleasure when whole cherries are present in the dessert.

And so, we need:

• Cherry (preferably pitted, can be frozen);
• Sugar 100 gr;
• Water 0.5;
• Gelatin 10 gr.

How to cook

Sugar is added to the water to taste. You can add lemon juice or cranberries if you want a sour cherry jelly. You can also choose a sour cherry variety and consume it with a lot of sugar. You can add sour cream with sugar or cream to the water with cherries, then the jelly will turn out milky pink and opaque with a delicate creamy taste. It all depends on your imagination and mood.

Gelatin must be prepared in advance. You can’t just add granules to compote or cherry juice: gelatin will go in tasteless lumps and cherry jelly, with broken technology, will have to be sent to the trash.

The jelly recipe itself is simple and the most difficult thing is to add gelatin to cool water and wait until it finally swells and begins to dissolve in water. When the water takes on a somewhat thick form (it should not turn into jelly, but the gelatin dissolved in it somewhat slows down stirring with a spoon), it can be added to the cup where the berries are in sugar. You can slightly boil fresh berries, creating a jam, in which gelatin will then be added to form cherry jelly, you can dilute the fruits with ready-made juice - this is the fastest option.

After the sugar cherry syrup has been diluted with gelatin, everything that you have obtained must be thoroughly mixed and put on the stove. It is impossible to boil jelly, because, when boiled, gelatin breaks down and loses its function. Therefore, we only wait for the moment when the syrup should boil and immediately remove the mixture from the stove. We do not get tired of stirring, otherwise the gelatin, which has not yet had time to dissolve, will settle to the bottom and create a “plate” similar to silicone. And the bulk will not “grab” well and will not be as elastic as the recipe promises.

After you have removed the future cherry jelly with gelatin from the stove and made sure that you stirred the mass correctly, let the dessert cool and place in the refrigerator, but not in the freezer, otherwise frost, as well as boiling, will destroy the technology and the recipe will be read in vain .

In a few hours, the frozen cherry yummy will be ready for presentation to the guests for a sample. Bon appetit everyone!

Video recipe for making cherry jelly

Jelly is a special dessert that has its roots in the Napoleonic era. It is said that this exquisite dish was served on the table of the French emperor and was an extraordinary success at court.

Most often, jelly (fr. gelée) means a food solution based on fruits (cherries, apples, kiwi and others). In modern cooking, gelatin is added to the dish, but initially those products that contained the maximum amount of pectin were used in the preparation. It is this element that gives the dish a gelatinous appearance.

Cherry jelly is distinguished by its original taste, and therefore it has taken root in Italian and French cuisines. In modern recipes for this appetizing delicacy, a frozen berry is most often preferred. Such a dessert will certainly become a decoration of any table.

A feature of cherry jelly is also a simple cooking algorithm, and this dish can decorate the table of any, even the youngest and most inexperienced housewife. Moreover, this dessert is low-calorie and light, so that the chiseled figure will not suffer a bit.

Cherry treat includes ingredients such as:

• 300 grams of cherries;
• 150 grams of sugar;
• 2 tablespoons of gelatin.

First, the berries must be thawed. It is best to do it naturally. Microwave and warm water will adversely affect the consistency. When the cherries have reached room temperature, you will need to squeeze the juice out of them. You can do this both manually and with the help of equipment (blender, combine, juicer).

Cherry "body", the pulp must be poured with hot water (three tablespoons will be enough) and sugar should be added to the mass. The resulting mixture is brought to a boil on the stove. The resulting syrup will need to be filtered through cheesecloth. The best option is to fold it in three or four layers. This way you will achieve the most successful consistency of your future cherry jelly.

The next step is gelatin. It is he who will make your cherry jelly look like jelly and keep its shape. After cooling two glasses of strained syrup to seventy degrees, it will be necessary to add two tablespoons of gelatin there. The resulting mass must be thoroughly mixed until the last ingredient is completely dissolved, then strain the dessert through a fine sieve. This will avoid lumps.

The dish remains warm (but in no case boil!), Then send it to the refrigerator to cool. In a few hours, the gourmet delicacy will be ready. Enjoy your meal!

And a simple video recipe

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

The nutritional value

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

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

Benefit and harm

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

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

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

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

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

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

Recipes

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

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

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

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

To do this, they are sterilized in different ways.

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

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

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

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

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

Compound:

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

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

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

The composition includes:

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

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

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

At the next stage, we gradually combine the gelatin mixture with the cherry and set everything aside from the stove. Now you can pour into pre-sterilized jars and close the lids. Secondary sterilization is not required.

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

For cooking you will need:

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

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

The recipe for cherry jelly without gelatin should be noted.

For this you will need:

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

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

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

Compound:

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

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

From frozen berries

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

To make frozen cherry jelly, you will need:

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

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

Now that the cherry has settled, it is necessary to strain it through a strainer. And we introduce the remaining gelatin into the resulting syrup, stir and then take out the “soufflé” and also add it. The resulting jelly is poured into molds and set to solidify in the refrigerator for 3.5 hours.

from cherry juice

Making jelly from cherry juice is not a difficult undertaking. For this you will not need much time, and do not spend a lot of effort. You can please your family and friends with such a delicious and healthy dessert.

For this you will need:

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

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

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

• canned;
• fresh;
• frozen;
• dried.

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

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

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

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

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

Some storage rules should be followed:

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

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