There are never too many recipes, so finding new recipe with the intriguing name "cherry in jelly", I immediately tried it. The impression is wonderful, because it is not regular jam, and already a ready-made dessert. Amazingly aromatic, beautiful pomegranate color, not too sweet jam is well stored, despite the small heat treatment... The berries are just like fresh. Keep the magic recipe, where the hardest part is getting the bones.

How to cook cherries in jelly

You will need:

• Cherries, already pitted - a full 3 liter jar.
• Granulated sugar - a kilogram.
• Gelatin (pectin, agar-agar) - 70 gr.
• Water - 500 ml.

Step by step recipe:

Let's work hard first. Wash the berries, remove the tails and bones. Pour immediately into a saucepan in which you will cook.

Fill the thickener with hot water, leave to swell. Instead of gelatin, you can take any pectin product.
Cover the cherries with sugar and place on the hotplate.

Slowly, slowly warming the berries, let it boil. Do not make a large fire and do not go far, the dessert needs to be stirred regularly.
After boiling, let it boil for 3-5 minutes, no more.

At the same time, slightly warm the gelatin to dissolve completely.
Pour the thickener into the dessert, immediately remove the pan from the heat.
Roll up or close with nylon caps. From the proposed number of berries, you will have 6 half liter jars.

Ideally, you need to store the jam in the refrigerator so that the mass does not ferment.

Video recipe for cherries harvested in jelly, I hope that the preparation will not cause difficulties for you. Successful canning to all.

Cherry jam has earned the nickname "royal" by right: jams, jellies and other cherry products are distinguished by their special taste and aroma. In addition, they are very beneficial due to the vitamins, pectin and other essential substances they contain. To make cherry fruits happy all year round, make delicious jelly for the winter.

How to choose and prepare berries for conservation

Cherries in jelly for the winter - delicious and aromatic product... In order for such a preparation to acquire even more advantages, you need to know how to select and prepare berries correctly:

• Start making jam or other canned food immediately after collecting the main ingredient. This is necessary because the berry has a very delicate skin and can deteriorate even if slightly damaged.
• When picking fruits, pluck them together with the stalks. This technology ensures the preservation of taste and appearance.
• Carefully select the berries to be sent to the jar. They must be whole and ripe. If you come across unripe, rotten or wormy fruits during the bulkhead, they must not be used.
• If Cherry jam or other sweets you want to store for a long time, it is better to preserve pitted fruits: during long-term storage, they begin to produce toxins that are harmful to humans.
• You can remove the bones using a special machine or a pin.
• Before canning, remove the stalks and wash the fruits thoroughly.

How to cook cherries in jelly for the winter - recipes

On the Internet you can find various recipes for cherries for the winter. The fruits are suitable for preserves, jams, marmalades and compotes. To stock up on delicious foods for the cold season, it is recommended to prepare jelly from frozen cherries or fresh berries. This shape will help you enjoy cherry flavor and aroma all year round. They differ not only in taste, but also great benefit for the body.

Cherry jelly with gelatin

Cherry jelly for the winter can be prepared using a minimum of ingredients:

• gelatin - 4 tsp
• granulated sugar - 1 kg;
• cherry - 1 kg.

Instructions on how to cook cherry jelly step by step:

1. Wash the berries and separate the pulp from the bones. Place the prepared cherries in a saucepan, add sugar there. Stir the sweet mixture constantly during the half-hour cooking.
2. While the cooking process is in progress, dilute the gelatin in warm water. Leave it to stand for a while.
3. The next step is to add the swollen gelatin to the fruit. The berries should sweat for another 10 minutes.
4. Leave the resulting mass for a few hours. Then put it back on the fire and boil it several times to get a beautiful color and thickness.
5. Pour the cherry jelly into sterilized jars, roll up the lids. You can store the jam in the cellar or pantry.
6. The product will become good dessert for tea, in addition to pancakes or pancakes. For breakfast, the treat can be spread over buns or toast.

How to make gelatin-free jelly

Cherry jelly without gelatin can be made using more sugar than usual. You will need the following components:

• cherries - 1000 g;
• granulated sugar - 1.5 kg.

How to prepare a cherry treat for the winter:

1. Rinse the fruit well. Extract the seeds from the berries using any method convenient for you. Use a juicer to squeeze the juice out of the berry pulp.
2. Pour the liquid inside the pan, add granulated sugar there, place the resulting sweet substance on the stove.
3. Heat the mixture until you bring it to a boil, then start boiling with constant stirring. When foam starts to appear, remove it from the surface with a spoon.
4. You need to cook the juice with sugar until it acquires a thick, jelly-like consistency.
5. Put everything in jars that must first be sterilized. Roll up each vessel with a lid. Send the resulting canned food for the winter for storage: a pantry or cellar is suitable for this.

Felt cherry recipe

It is very easy to make jam from the fruits of the felt variety. You can spread toasts with such a delicacy or just eat it with a bite of tea. Only 2 ingredients are needed to make:

• sugar - 1000 g;
• felt cherry- 1 kg.

Instructions on how to cook:

1. First, prepare the berries: rinse them and pour boiling water over them.
2. Then, rub the processed fruits through a sieve to form a puree mass.
3. Pour granulated sugar into the resulting substance. Mix everything and cook.
4. You need to boil the jam until it acquires the necessary density.
5. The finished dessert must be distributed among sterilized jars and closed iron lids... Store the prepackaged sweetness for the winter.

A very simple and delicious recipe for cooking in a slow cooker

The multicooker is a great helper in the kitchen; you can cook almost any dish in the device. There is a way to make cherry blanks there: it is easy to make jelly from cherry jam or from fresh fruits. To prepare a treat you will need:

• cherry - 1 liter jar;
• sugar - 2-3 tbsp.;
• granulated gelatin - 2 tbsp. l.

The process of making cherries in jelly for the winter:

1. Place the prepared washed berries in a bowl, cover with granulated sugar (1 tbsp.). Leave them to stand until they begin to secrete juice.
2. Stir the ingredients and place them inside the multicooker. Turn on the "Extinguishing" mode on the device, set the timer to 60 minutes.
3. Dissolve the gelatin in a separate bowl in the juice from the berries. You need to add it to the contents of the multicooker half an hour after the start of cooking the berry mass.
4. When the machine signals the end of the cooking process, put the remaining sugar inside, dissolve it in the total mass.
5. It is necessary to preserve the finished product in hot sterilized jars, the volume of which is 0.5-1 liter. Cover portions in glass containers and roll up. Turn the cans upside down and wait for them to cool.
6. Cherries in jelly for the winter, cooked in a multicooker, are well stored in dry cool or cold conditions.

Video recipe: how to make cherry jelly for the winter

Discuss

Cherries in jelly for the winter

The queen of berries, as the cherry is very often called. Indeed, we enjoy it with pleasure not only in fresh but also in desserts and pastries. And we do not want to put up with the fact that at the end of the season, we will be left without our favorite delicacy. except great taste cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore, there are many different recipes preservation of berries. The most common are preserves, marmalades, compotes. But for some reason we forget about another amazingly tasty delicacy that will delight us in winter - cherries canned in jelly.

What is the difference between jelly and jam and other blanks

Often, jelly from berries in a conversation is replaced with jam or confiture. But any culinary specialist will immediately say that this is wrong. What is the difference between jelly and their counterparts in blanks?

It is customary to call jam a sugar-berry or fruit mass, during the preparation of which the berries are boiled. In jam, on the contrary, the main task of the chef is to keep the berries safe and sound. To do this, the jam is boiled for a short time, several times, so that it has time to cool down during the break between cooking.

Confiture is a jelly-like berry mass, which is a type of jam. In finished form, the presence of whole fruits or pieces in the jam is permissible.

But jelly individually. This is not a kind of jam or jam. It is prepared with the addition of gelling agents: gelatin or agar-agar. And on appearance jelly is similar to jelly rather than liquid jam.

So, we have decided on the differences, we can proceed to the selection of cherries for the blanks.

You can make delicious and aromatic jelly from cherries.

What berries are suitable for jelly

Any variety is suitable for this kind of blanks. You can take both sour and sweet berries. Even mixing varieties when preparing a treat gives a surprisingly tender and refined taste... The main thing is that the berry is fresh and ripe, but not overripe. Do not use frozen cherries. It is perfect for compotes, but freezing will negatively affect the consistency and taste of the jelly.

1. We take fresh cherries, only harvested. After all, this berry has a very thin and delicate peel. And cherries can easily go bad, even with light damage.
2. The jelly berries must be whole, without cracks. The rotten and burst ones are removed when sampling from the total mass.
3. If we plan long-term storage throughout the winter, then remove the bones.
4. When the jelly is being prepared for quick use, the bones do not need to be removed. They impart a light almond flavor to the product.
5. The stalks must be removed.

How to make dessert more flavorful

Aromatic spices and spices will give the jelly a more sophisticated taste.

The French add tartaric acid to the jelly, 1 tsp. for 1 kg of berries. It is poured into a delicacy immediately after cooking. The acid is not only a good preservative, but also enhances the alluring aroma of the cherry. You can find this ingredient in the spice section 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, put vanillin in it (on the tip of a knife). Stir gently to keep the berries intact.

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

If you want to add some daring touches to the smell and taste of the jelly, you can put a few cloves 5 minutes before the end of cooking. It is important not to overdo it here, it is better to stop at 2-3. More can make the aroma too harsh.

To make the delicacy more aromatic, it is added when preparing lemon or orange peel. It is very important, when cutting off 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 a cherry mixture, and then removed with a slotted spoon or spoon.

Speaking of mint as an enhancer of taste and smell, it should be emphasized that there are a lot of varieties of this plant. These are curly mint, peppermint, long-leaved, tarragon, field and apple. Not every one is useful for jam, stewed fruit or jelly. We can only use 3 of these varieties for cooking:

• Curly mint. It does not have a sharp cooling aftertaste, but at the same time mint gives a wonderful refreshing effect. It is used in cooking and homemade products, fresh and dried.
• Many nationalities actively use long-leaved mint just to add aroma to drinks, desserts and preparations. It is also used to reveal the subtler taste of marinades, fermented foods, marmalades and preserves.
• Peppermint, added fresh or dried. But, as a rule, it is not combined with spices. Peppermint is self-sufficient. As with spices, its dosage is minimal. Fresh mint is put from 1 to 5 g, dried 0.2 - 0.5 g per serving. Add the spice 5-10 minutes until cooked.

Peppermint is added shortly before the jelly is done.

The proportions of cherries and sugar for a delicious dessert

Cherry Jelly is not only a set of vitamins for the winter. It can be a full-fledged dessert or complement cakes and pastries. Among the housewives there is a conviction that sugar cannot be spoiled. After all, if you do not report granulated sugar, then the product may ferment or become moldy. But what if the family loves moderately sweet goodies? You can reduce the amount of sugar. The maximum amount of granulated sugar per 1 kg of cherries for jelly is 2 kg, the minimum is 350 g.

How long is the product prepared for the winter stored?

You need to store jars of jelly in cool and dry rooms. It is important that ventilation works well in the cellar or basement, preventing the air from stagnating. The temperature for an unpasteurized product ranges from 0 to +10 o C. Such jelly, according to experts, can be stored for no more than 6 months.

Berry delicacies that have undergone pasteurization and sterilization procedures can be stored at +20 o C. But this is the maximum temperature for fruit preparations. If the room is warmer, then there is a high probability that the workpiece will become sugared or cloudy. When kept under appropriate conditions, pasteurized jelly lasts about 12 months from the date of manufacture.

Pasteurization and sterilization

Berry blanks, as a rule, are heat treated.

Pasteurization is a heat treatment method food products with the need for their disinfection and longer storage. This effect is achieved by killing bacteria and microorganisms. The method was proposed by the French scientist Louis Pasteur in the middle of the 19th century. The method consists in a one-time heating of the liquid to a temperature of 60–90 degrees. The countdown starts from the moment the set water temperature is reached. The duration of the process depends on the type of workpiece. Berry jelly, as a rule, is pasteurized for a quarter of an hour (0.5 liter cans) at a temperature of 85 ° C.

Pasteurization is used for fruits, berries and vegetables whose cell sap has an acidic reaction

How to pasteurize berry blanks

1. Place a clean rag or wooden grate on the bottom of the bucket or pot.
2. Gently pour water into a saucepan. Its quantity is easy to determine - the level of the liquid should reach the shoulders of the jar.
3. We put the jars filled with jam and cover them with lids. So that the covers do not accidentally rise and water does not get into the workpiece, a load is placed on top. For this purpose, you can take any large flat plate.
4. We turn on the fire and bring the water to the required temperature.
5. Pasteurize the dessert for the period specified in the recipe.
6. After the product has warmed up, the load is removed, and the jar, without lifting the lid, is taken out of the water using special tongs and placed on a table with a soft bedding (towel or clean rag).
7. The cans are hermetically sealed using a special sealing key.

Using tongs, you can easily pull the jar out of the hot water

Sterilization

Sterilization is the basis for a long and successful storage of workpieces. This process is heat treatment of the product at a temperature of 115-120 degrees for 15-30 minutes. In addition, the steam sterilization method is popular - processing for 20 minutes with steam under pressure at a temperature of over 130 degrees.

What jelly is considered a perishable product and how to store it

Jelly with a low sugar content should be refrigerated, but even this way it is not recommended to store it longer than 90 days. This is explained by the fact that sugar, in combination with the natural pectin contained in the berry, forms a gelling mass. The amount of sugar in the jelly depends on its gelatinousness, transparency - the main factors in determining the quality of the dessert. Sugar in a ratio of less than 1: 2 makes the delicacy more liquid, prone to fermentation and mold, which lowers the quality of the workpiece. Thus, the product goes into the perishable category, and it is better to store jelly with a sugar content of 350 to 500 g per 1 kg of cherries in the refrigerator.

What lids are best used for blanks for the winter

A seaming key is used to seal a metal cover without a thread

Jelly can be rolled up with a special wrench (for this, metal caps without threads are taken), for cans with screw threads, metal screw caps are used. But to facilitate the process of closing blanks for the winter, you can use plastic ones. It is enough to lower them for half a minute in hot water and close the banks tightly. This will require a minimum of effort and will not compromise the quality of the seal and shelf life.

Cherry Treat Recipes

Consider a variety of recipes making jelly.

We need:

• Cherries - 1 kg;
• Apple juice- 1 tbsp.;
• sugar - 500 g

Preparation:

1. Remove the seeds from the washed cherries. This can be done with a special typewriter or a pin.
2. Steam in a saucepan in a little water. The pot should be covered with a lid.
3. After 3-5 minutes, remove the mass from the heat.
4. Wipe through a sieve or colander.
5. Gradually stir in apple juice and sugar into the resulting cherry puree.
6. We put on little fire and cook until thick.
7. Pour hot jelly into sterile jars.
8. We tighten the metal covers tightly with a special key.

The degree of thickening of the jelly is checked as follows: drip a little jelly onto a clean saucer. If the product quickly hardens and does not spread, then the treat is ready.

For cooking delicious treats first take out the seeds from the cherries

Jelly with "Zhelfix" from pureed cherries

Many housewives have a pertinent question: "Zhelfix" - what is it? Just a gelling additive. In large quantities, among other components, it contains natural pectin, which is obtained from apples and citrus fruits. Let us remind you that gelatin is of animal origin, and "Zhelfix" consists only of vegetable substances, in addition, it completely retains the color, taste and vitamins of berries. If desired, "Zhelfix" can be replaced with pectin. The difference will not be noticeable.

• Cherries - 1 kg;
• sugar - 500g;
• "Zhelfix" - 1 pack.

Preparation:

1. To quickly remove seeds from berries, simmer the cherries covered over low heat for 3 minutes.
2. Pour the juice that has formed as a result of cooking into a separate bowl.
3. With a mixer or blender, beat the cherries in a saucepan until puree.
4. We rub the mass through a sieve into the juice. Through the small cells, the pulp easily penetrates into the future jelly, and the bones remain in the strainer.
5. Mix "Zhelfix" with 2 tablespoons of sugar.
6. While stirring, pour the mixture of "Zhelfix" into a slightly warm cherry mass.
7. Bring to a boil.
8. Stir the mixture with a wooden spoon and add the remaining sugar. After which the cherry should boil again.
9. After boiling, cook for 3 minutes.
10. Pour into dry sterilized jars.
11. We close it tightly with lids and remove it before winter.

Video: jelly with "Zhelfix"

Cherry dessert with gelatin

This is one of the varieties of jelly, but with the use of gelatin. The brewing process itself takes a little time and, despite the long settling of the juice overnight, it is considered a convenient and quick way.

• Cherries - 1 kg;
• sugar - 700 g;
• instant gelatin - 2 tbsp. l.

Preparation:

1. We wash the cherries thoroughly, remove the seeds.
2. Add sugar.
3. Mix gently.
4. We remove the cherries in a cool place overnight. After this time, the berries will juice up.
5. Now we put the saucepan with cherries on low heat.
6. While stirring, bring to a boil and cook for 3-4 minutes.
7. Dilute gelatin with cold boiled water, then heat until dissolved (do not boil!).
8. After the cherry has boiled for the allotted time, add the gelatin, stir and turn off the heat, remove the foam.
9. We immediately lay out the hot jelly in dry and sterile jars.
10. Close tightly with plastic lids.
11. Then we turn the container upside down and wrap it in a towel for 10-12 hours.
12. The jelly is ready and can be removed to the cellar.

Important! It is impossible to boil gelatin, since this deteriorates its gelling properties.

Cherry Juice Jelly

We need:

• cherry natural juice - 1 l;
• sugar - 1.5 kg.

Preparation:

1. Pour the juice into a saucepan.
2. Pour granulated sugar there, mix.
3. We place the dishes with juice on the stove.
4. While stirring, bring to a boil.
5. Boil over low heat until foam appears.
6. When foam appears, remove it from the surface with a spoon.
7. Boil the juice with sugar until the mixture thickens.
8. Do not forget to stir all the time so that the delicacy does not burn.
9. We lay out in sterilized jars.
10. We roll up the cans.
11. We send the received canned food for storage in the basement or cellar.

Video: cherry jelly for the winter without gelatin

The unique taste of felt cherry

Ingredients:

• Felt cherry - 1 kg;
• sugar - 1 kg.

Preparation:

1. Rinse the berries thoroughly and remove the stalks.
2. We rub the cherries through a sieve - you should get a puree.
3. Pour in sugar.
4. We mix.
5. Cook until thick.
6. We distribute the finished delicacy in sterile jars.
7. We close it with twisting metal lids.
8. We put it in the cellar or closet.

Jelly with seeds in a slow cooker

Required products:

• Cherries - 500 g;
• sugar - 2 cups;
• granulated gelatin - 2 tbsp. l.

Preparation:

1. Cover the berries with sugar.
2. Leave for 2 hours until the juice is released.
3. We mix.
4. On the multicooker we set "Quenching" and set the time: 1 hour.
5. In a separate bowl, dissolve the gelatin in the required amount of water.
6. We put the sweet berry mass to cook.
7. Pour gelatin with water. Heat the swollen gelatin before adding it to the jelly.
8. As soon as the multicooker gave a signal to stop cooking, add the gelatin, mix and distribute the dessert into sterile jars.
9. We roll up the covers with a special key, turn them over.
10. We are waiting for the workpiece to cool down and put the jars in the pantry or in the cellar.

We cook jelly in a slow cooker on the "Stew" mode

Is it possible not to cook berry jelly

As it turned out, you can. Fruit juice is gelled with a pectin content of 1% per 100 g of berry mass.
Cherries themselves are rich in pectin and contain from 6 to 11.4% of this substance per 100 g. Depending on the ripeness of the berries. How ripe cherry, so large quantity it contains pectin. But even unripe berries can be used for jelly. The hardness of cherries and other berries and fruits is due to the fact that they contain protopectin. When the berries ripen or are exposed to temperature, protopectin breaks down, releasing the contained pectin. That is why hot water is indicated in the recipe. Of course, jelly will not be quite similar to the store. But sugar, in combination with mashed berries, really gelates, as it is a thickener. You cannot make a sweet liquid syrup when cooking.

• Sugar 400 g;
• cherry - 400 g;
• hot water - 50 ml.

Preparation:

1. Remove the seeds from the washed cherries.
2. We pour out the released juice into a separate bowl - we don't need it anymore. You can give it to children to feast on.
3. Scroll the cherries through a meat grinder.
4. Add sugar and mix well until completely dissolved.
5. Add hot water and stir again.
6. We roll it into jars, after placing the parchment under the lids. The properties of parchment help prevent mold on jelly and other workpieces. It serves as a kind of barrier between the dessert and the fungus environment.

Video: cherry jelly for the winter with gelatin

Summer is time fresh vegetables and fruits. The hostesses are engaged in the preparation and preservation of nutrients on whole year... Positive emotions while drinking tea with fragrant jelly from fruits and berries from the garden are provided. The cooking process is so delicious dessert does not require much time and effort, if you strictly follow the recipe and refuse gelatin.

To cook delicious jelly from cherries for the winter without gelatin is simple. Take:

• Fresh berries, in the absence of which neither jam nor compote will work. The fruits are carefully processed (washing, drying, pitting).
• Sugar, which helps to maintain the excellent taste of the product.
• Agar-agar is a natural gelatin substitute produced from brown algae. Such an additive needs preprocessing(soak overnight before use).
• Pectin is a substance that is present in certain quantities in berries and helps to eliminate toxins from the body. This additive, a gelatin substitute, is purchased in regular stores (sold in the form of a powder).

How to make cherry jelly for the winter without gelatin at home

Cherry recipes for the winter help housewives to surprise their sweet tooth. The dish can also support their health. It's easy to learn how to make cherry jelly at home. To do this, you will have to familiarize yourself with the recipe, which looks like this:

Ingredients:

• Cherry tree fruits - 2 kg;
• sugar - 1 kg;
• clean water - 100 ml;
• lemon juice - to taste;
• vanillin or vanilla sweetener - to taste.

Step-by-step preparation of jelly without gelatin:

1. Prepare the berry (rinse, dry, separate from the seed).
2. Crush the juicy pulp until mushy and transfer to a deep container.
3. Add water.
4. Place on gas and cook for 5-7 minutes. At this time, you will have to constantly stir the contents, in order to avoid burning.
5. Cool the resulting mass.
6. Separate the juice (squeeze through cheesecloth or use a sieve).
7. Add sugar, vanillin, lemon juice to the resulting liquid.
8. Place on fire and cook, stirring until signs of thickening appear (20-30 minutes).
9. Pour the resulting mass into molds, jars and leave to cool.

A very simple and quick recipe without cooking

Those who like to please themselves with useful and delicious product in the cold season. This procedure does not take much time, at most 1 hour. How to cook cherries for the winter so that they do not lose their properties? You need to make a dish that can save a large number of useful elements located in fresh berries... To do this, you will have to prepare the following ingredients:

• cherries - 2 kg;
• sugar - 1 kg.

To easily prepare jelly with cherries, you have to follow the following instructions:

1. Prepare fruits (rinse thoroughly, remove seeds, dry).
2. Grind the product using a blender.
3. Add sugar.
4. To stir thoroughly.
5. Distribute the resulting consistency over prepared dishes and put it in a cool place (basement, pit, refrigerator).

Pitted cherry jelly

To create such an unusual type of delicacy as cherry jelly for the winter without gelatin, a sour variety of berries is perfect, because these fruits are large, fleshy. When cutting, the pulp is easily separated from the stone and gives a large amount of juice. After all, he gives the dessert such graceful forms. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare ingredients, including:

• fresh berry - 1 kg;
• granulated sugar - 1 kg;
• water - 200 ml;

Step by step guide:

1. Prepare berries (rinse, peel).
2. Let the berries sit to remove excess liquid.
3. Add water, sugar to the container, start heating. Gradually, a syrup will turn out, which should begin to caramelize during cooking.
4. Add fruits, cook until boiling.
5. Cool the resulting mass at room temperature.
6. Return the cooled jam to the stove and boil until "puff".
7. Distribute the resulting jam in clean containers.

Cherries in red currant jelly

For this kind of dessert, you need the following ingredients:

• fresh cherries - 1 kg;
• red currants - 1 kg;
• water - 350 ml per 1 kg of berries.
• sugar - 700 g per liter of juice.

Cooking process:

1. Remove stalks, twigs and other debris from cherries and currants.
2. Rinse and drain off any remaining water.
3. Armed with a spoon or rolling pin to roll out the dough, crush the fruits in a saucepan, add water, put on fire (simmer until juice forms).
4. Strain the juice through a sieve and begin to boil.
5. Add sugar, stir constantly, removing the froth.
6. Cook for 30 minutes.
7. Put the prepared mixture in a special dish.

How to make frozen cherry jelly

If there is no way to get fresh fruits, but to feast on healthy dessert if you want, you can buy frozen berries and make cherry jelly from them. This is easy to do. Have to take:

• frozen berries - 300 g;
• boiled water - 600 ml;
• sugar - 200 g;

Step by step guide:

1. Defrost the berry (the use of water for this purpose is prohibited - in order to avoid loss useful properties fruits).
2. Squeeze out the juice using a blender or wooden mortar.
3. Pour the pulp formed after spinning with water and add sugar.
4. Put the mixture on fire, bring to a boil.
5. Cool and arrange in jars.

Cherry juice recipe

Delicious cherry jelly for the winter, the recipe for which is based on the use natural juice, will delight any person, and the hostess will not take a lot of time. To create such a masterpiece, you need to prepare the following ingredients:

• juice - 0.75 l;
• pectin - 1 sachet;
• cherry fruits - 20 g.

Cooking process:

• Take a deep container, put some of the juice there and put on fire.
• Add pectin to the contents of the bowl (this is done slowly to avoid clumping).
• Pour the remaining juice into the resulting mass, cook for another 5 minutes.
• Pour the finished consistency into a convenient form and remove to a cool place.

Delicious cherry jam jelly recipe

Most people keep a jar of jam at home. It so happens that there is a little product left, but there is nowhere to put it. What to do in such a situation? You can use the jam jelly recipe and give your family an unforgettable dessert. To implement such an idea, you need to collect the following ingredients:

• lemon juice - 100 ml;
• jam - 150 g;
• pectin - 80 g;
• sweetener to taste.

Step-by-step instruction:

1. Take a saucepan or deep bowl, combine lemon juice and pectin in it.
2. Separate the berries from the syrup from the rest of the jam.
3. Pour the syrup into the lemon-pectin mixture, start cooking.
4. Boil down for a minute.
5. Remove from the stove and pack into jars.

Video recipe for preparing cherries for the winter