Place the cherries in a saucepan and add water, covering it completely. Do not remove the bones.

After boiling, simmer for 1 hour, removing foam.

Drain the broth and rub the cherries through a sieve.

Weigh the volume of the resulting puree, mix with the same amount of sugar.

Bring to a boil over medium heat and cook for 15-20 minutes, stirring occasionally and skimming.

Roll the finished jelly into jars. Turn hot jars of jelly over and wrap. Store out of refrigerator.

Cherry Jelly with Gelatin

• cherry 1 kg
• sugar 0.3 kg
• sheet gelatin 24 g
• water 1.5 liters

Separate the pitted cherries and crush with a pestle or crush, add water and bring to a boil.

Boil for 10-15 minutes, strain through a sieve. Do not wring out to keep the juice clear.

Add sugar to the juice, cook for 15-20 minutes over medium heat, stirring and skimming.

Reduce heat, cool the syrup a little, combine with pre-soaked gelatin and stir.

Arrange in a prepared container, refrigerate. Store in the refrigerator.

Jelly without gelatin with lemon juice

• cherry 1.5 kg
• sugar 1 cup
• lemon juice ¼ glass

Free the pitted cherries and place in a saucepan, add water, heat to a boil.

Add sugar and cook until dissolved.

Then add lemon juice and cook until thick

Put the finished jelly in the jars and seal them.

Pitted cherry jelly with pectin and tartaric acid

• cherry 2 kg
• water 300 ml
• sugar 0.8 kg per 1 liter of boiled juice
• pectin 3-4 g
• tartaric acid 1 tsp

Separate the berries from the seeds and mash with a crush, add water, cook for 5-7 minutes until the juice is released.

Pass the juice through several layers of cheesecloth. Do not squeeze the berries, as the juice should be clear.

Boil the juice over high heat for about half. Stir and skim off the foam.

Add 0.8 kg of sugar for each liter of juice and cook for another 10-15 minutes.

Combine pectin dissolved in water, stir and cook until thickened.

Add tartaric acid to the finished jelly and remove from heat.

Distribute the hot jelly among the jars.

Chopped cherry jelly with gelatin

• fresh cherry 1 kg
• sugar 0.5 kg
• zhelfix

Free the cherries from the pits and chop them in a way that is convenient for you. You can optionally use a blender or meat grinder.

Transfer the resulting mass to a saucepan, set medium heat on the stove.

Add jelly, then add sugar in portions. Zhelix is ​​added according to the instructions on the sachet.

Bring to a boil and simmer, stirring slightly, for 5-8 minutes, turn off the heat.

Put the finished jelly in a prepared dish, roll up the lids. Leave to cool for 8-10 hours.

Jelly with whole cherries

• cherry 3 liters
• sugar 1 kg
• gelatin 70 gr
• water 0.5 liters

Measure out the pitted cherries exactly three liters.

Soak the gelatin in half a liter of water.

Cover the cherries with sugar and place on the stove.

Bring the mixture to a boil, cook for 5-7 minutes. Heat the gelatin at the same time.

Add gelatin to cherries, stir well and remove from heat.

Spread even hot jelly among the jars. You can store it without a refrigerator.

Cherry jelly without boiling

Like many berries and fruits, cherries contain pectin. Therefore, jelly can be made from it without boiling. It is better to replace sugar with powdered sugar. The jelly should be kept in the refrigerator or freezer, but then it is better to decompose it in sealed plastic containers.

This is not a difficult recipe, but it is with this method of harvesting for the winter that all the vitamins and nutrients of the cherry are better preserved.

• cherry 2 kg
• sugar 1 kg

Dry the washed cherries and separate from the seeds.

Grind the berries in a blender.

Pour the powdered sugar into a blender and continue grinding.

Distribute into jars.

Felt Cherry Jelly Recipe

Felt cherries are slightly different from regular cherries. She has a thin delicate skin, smaller and sweeter than berries. It does not have a pronounced cherry flavor. But it also needs to be preserved. This should be done immediately after harvesting, since this berry is not stored for a long time.

• cherry juice 1 liter
• sugar 0.6 kg

Blanch the pitted cherries for 10-15 minutes.

Then crush the berries with a spoon or crush.

Pass the mass through a juicer, rub through a sieve or squeeze through cheesecloth - separate the juice in any convenient way.

Let the juice settle and drain the light part.

Add sugar and cook until thickened for about an hour over low heat, stirring and skimming.

Distribute to banks.

Calorie content: Not specified
Cooking time: Not indicated

Cherry jelly for the winter, the recipe for which today is offered to your attention, can be prepared in two versions: with the addition of gelatin or agar-agar. In the proposed recipe, gelatin is added to cherries, since it is more readily available, inexpensive and familiar to use. The only drawback of cherry jelly with gelatin is that at room temperature it will not have a jelly consistency, it will remain liquid. Therefore, before using cherry jelly, you need to chill in the refrigerator or put it in the freezer for a short time. If your winter blanks are stored in a cool basement, then the jelly will be dense, but you still need to put it in the refrigerator at least for a short time.
Cherries for this recipe are suitable for any type 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 gr;
- water - 0.5 liters;
- instant gelatin - 20 gr.

Recipe with photo step by step:

Sort the cherries, remove the spoiled ones. Crumpled can be left - it will still be crushed, the integrity of the berries is not important in this case. Rinse under running cold water, cut off the branches, rinse one or two more times. Leave in a colander to glass the water.




Remove bones. If there is no special device, it is not difficult to do it with a pin. You can leave the pitted cherries, but this will take longer to cook.




Crush the cherries with a crush, but not in mashed potatoes, but kneading them to get more cherry juice.




Pour in water, stir and bring to a boil over medium heat. Cook, stirring occasionally for ten minutes.






During cooking, the cherry flesh will turn lighter in color. Turn off the heat, leave to brew for half an hour.

Then strain, separating the cake from the cherry broth. It is not necessary to squeeze and squeeze the cake, otherwise the pulp particles will get through the sieve, the broth will lose transparency. There is still enough juice in the cake, do not throw it away, but cook the compote with the addition of any berries or only from cherries.

Pour the broth into a saucepan, add sugar to taste. Put on low heat and cook for 10-15 minutes, skimming off the foam if it appears. After the sugar dissolves and the broth is ready, it is imperative to measure how much liquid is obtained - based on this, gelatin is added. In the recipe for cherry broth, exactly a liter turned out (along with the dissolved sugar).




This amount of cherry broth will require 20 grams of instant gelatin powder. If you have a different gelatin, see 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 4 tbsp. spoons of water. Leave to swell for a few minutes. Then, in a water bath, bring to a liquid state.

Cool the broth a little (but it must be hot!), Pour in the gelatin, stir. By this time, the jars should be sterilized, the lids must be boiled.




Pour cherry jelly into hot jars, tighten with lids. Cool to room temperature. Place for storage in the basement or closet.




Before use, you can refrigerate without opening the jar or open, pour into molds, bowls and leave in the refrigerator until thickened. Try to also make a delicious dessert too. Successful preparations and bon appetit!




By Elena Litvinenko (Sangina)

Cherry jelly is a delicious, low-calorie dessert. This delicacy is suitable for consumption at any time of the year. Both adults and children love him.

The nutritional value

For 100 g of jelly made from cherries, there are about 60 kcal. And also the product has 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 all the same, the composition of cherry jelly will include vitamins of group B, PP, C and trace elements such as iron, calcium, sulfur and phosphorus. Preparation includes the option of using fresh, frozen or dried cherries. Even in some cases, a treat is made from cherry juice.

Benefit and harm

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

But also the use of jelly has a beneficial effect on the cardiovascular system, stabilizes the level of pressure. In addition, this product is dietary, because it is low in calories and is completely absorbed in the body, does not store fat.

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 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 is radiant and takes on a pink tint.

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

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

Recipes

The advantage of cherry jelly is that the recipe is quite simple, while not time consuming. In addition to all this, an unforgettable taste and pleasant aroma are obtained. Cherry dessert can be prepared and left for the winter. Then, on cold evenings, open a jar and feast on 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, having removed the seeds from them.
• Instead of gelatin, you can use agar-agar, which hardens faster, and also does not flow during storage. However, it dissolves only in pre-heated water.

In order to prepare cherry jelly for the winter, you need to pre-process and wash the jars in which your fruit jelly will be located.

To do this, they are sterilized in different ways.

• You can do this in the oven. Jars with a volume of 1 liter are usually sterilized in about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• With steam. Tins of 1 liter - about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• Some housewives sterilize in the microwave, but only small jars are placed there. To do this, you need to 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 imperative to sterilize the caps:

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

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

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

Composition:

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

First of all, we clean the berry from "debris", but not from the seeds, and fill it with room water. This procedure allows you to get rid of unwanted insects. We set it aside for 1.5 hours. Meanwhile, mix the sugar and gelatin. Then we dry the cherries on a dry napkin, put them in a saucepan and sprinkle with the resulting mixture. We put in the refrigerator for half a day. When you pull it out, you will notice that the berry has released juice. We put the container on 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 there is no need to be afraid that the bone will get stuck in the throat. However, this is a laborious process, as all the seeds will need to be removed from the cherries. The recipe is designed for cans, which will be 1 liter in volume.

The composition includes:

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

First you need to wash all the berries and peel them of twigs, stems and seeds. There are special tools on store shelves for easy and quick pitting. If you don't have one 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 pick up in lumps, you must first pour about half a liter of room temperature water into the container, and then add the powder there. After an hour (see the instructions on the package, if a different time is indicated), put the resulting mixture on a small fire. You should not bring it to a boil, you just need to heat it up. In another saucepan, mix the sugar with the cherries, put on the stove and bring to a boil, remove the foam as it comes in, cook for about 7 minutes.

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

We bring to your attention a recipe for cherries canned in jelly from grated berries. This is a very tasty and healthy dish that looks a lot like gummy candy. Children especially love this dessert.

For cooking you will need:

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

The first step is to rinse and peel the berry, fill it with water so that the cherry is completely drowned. Put on fire and simmer for about 15 minutes. Then we 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. 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. The result is a syrup-like consistency. During cooking, thickening will be observed and the mass will convert to jelly. Now you can gradually introduce the gelatinous mass into the resulting syrup and add vanillin. Wait a bit for cooling and pour into jars.

Of note is the cherry jelly recipe without gelatin.

To do this, you will need:

• fresh cherries - 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 the twigs and leaves. Separate from the seeds and turn the juicy pulp into "porridge", put it in a saucepan and crush 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. Stay on the stove as constant stirring is required. At the next stage, when the mixture has cooled down a little, it is necessary to separate the juice using 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 back to the stove 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 uncomplicated recipe.

Composition:

• 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 berries thoroughly. Then we put it in a deep container and press it down a little with a tablespoon. Add water and bring to a boil. Boil for about 8 minutes and separate the juice from the pulp. Next, put the resulting syrup on the fire again and gradually introduce pectin and sugar there. Stir constantly during 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 prepared at any time of the year. Due to its characteristic sourness and minimal amount of sugar, it is well suited for those who follow their figure and need sweets.

To make frozen cherry jelly, you will need:

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

First you need to soak 20 g of gelatin in 100 g of water at room temperature. While it swells, you need to prepare the cherry syrup. To do this, defrost the cherries and pour 0.5 liters of water into a small saucepan. Add some cinnamon and sugar. We put it on the stove and wait until it boils. After that, remove from the heat and leave it alone for now. At this time, 15 sec. we send the swollen gelatin to the microwave oven so that it blooms. In the next step, we move on to the cream. 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 whisk it with a broom for splendor. It is very important not to allow this mixture to become oily, but the sugar grains should dissolve. Then carefully add 1 tablespoon of gelatin there. You should have a so-called soufflé, put it in a glass at an angle and send it to a cold place.

Now that the cherries have settled, you need to strain them through a strainer. And add the remaining gelatin to the resulting syrup, stir and then take out the "soufflé" and add it as well. The resulting jelly is poured into molds and set in the refrigerator to harden for 3.5 hours.

Cherry juice

Making cherry juice jelly is not difficult at all. This does not take you a lot of time, and it does not take a lot of effort. You will be able to please your family and friends with such a delicious and healthy dessert.

To do this, you will need:

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

First, dissolve gelatin (25 g) in water (150 g) for about 15 minutes. Then we warm it up a little and let it bloom, stirring constantly. Next, you need to combine it with juice and pour it into molds. And set aside in the refrigerator until it solidifies. After that, you can garnish with berries and mint.

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

• 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 variety - sour, sweet, small or large, will do. You will still get a fragrant and delicious dessert.

A connecting substance (gelling agent) is essential for the preparation of this dessert. It should be used in moderation, otherwise it 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 liqueur or red wine to the recipe.

To make the dish look harmonious and festive, we recommend placing it in a transparent bowl. As 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. Can also be used as an ingredient in confectionery. For example, gummy jelly, which closes for the winter, is often added to baked goods.

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

Some storage rules should be adhered to:

• the temperature regime is up to +22 degrees;
• before sending the conservation to the place of its stay, it is necessary to trace it for some time;
• there are signs that indicate that sterilization needs to be repeated - this is the appearance of bubbles, cloudy water or foam accumulates;
• pitted jelly can be stored for 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.

I bring to your attention an original and fairly simple recipe for harvesting berries - cherries in gelatin for the winter. The cherry tastes like fresh. This sweet preparation can be called one of the most delicious made from cherries. Unlike regular jam, it uses less sugar, which allows you to harvest more berries. This recipe is interesting in that when you open each jar, you will see cherry jelly with whole berries. Before the season is over, be sure to prepare several such jars of cherries in jelly for the winter.

Light

Ingredients

• instant gelatin - 1.5 tbsp. l .;
• cherries - 600 g;
• sugar - 300 g

Preparation

First, prepare the berries. Small fruit worms can often be found in cherries. To get rid of them, just cut off the tails from the berries, immerse them for an hour in a container of cold water. Then you can drain the water and remove the bones from them. A skewer, a wooden stick for stirring coffee, a pin and other devices will help you here. Place the peeled cherries in a deep bowl.
Alternatively, such a blank can be prepared like a regular cold frozen cherry dessert.


Cover the berries with sugar and leave it aside for 3-4 hours to let them juice.


Pour the instant gelatin into a bowl with cold boiled water (up to 100 ml), let it swell. You can use gelatin in the form of plates or powder, its ratio with water for swelling does not change from this - 1: 4.


The cherry has stood with sugar and has released a lot of its own juice, go now to the stove.

While stirring, bring the berries and sugar to a boil. Reduce the heat and boil the cherries for no more than 10 minutes, as when cooking the Five-Minute jam. Remove the jam bowl from the stove.

You can also use the following cooking option: boil syrup from sugar and water (300 g and 150 ml), immerse fresh peeled berries in it, boil for 5-10 minutes.


Send the prepared gelatin to the jam in a bowl. Stir everything and heat with gelatin over a fire, not allowing it to boil.


Pre-pour glass jars with boiling water or sterilize in your usual way. Pour the lids into a bowl of boiling water. Fill the jars with the cherries and syrup and tighten the lids immediately. Turn jars of cherries in gelatin upside-down and leave to cool. This blank is stored, like ordinary jam, in a cool room, it is there that it quickly and well acquires the consistency of jelly.

If the jars are at room temperature, the jelly may not solidify. In this case, before you want to open the jar, just send it to the refrigerator for 1-2 hours.

There are never many recipes, so when I found a new recipe with the intriguing name "cherry in jelly", I immediately tried it out. The impression is wonderful, since this is not an ordinary jam, but a ready-made dessert. Stunningly aromatic, beautiful pomegranate color, not too sweet jam is well stored, despite the slight 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.