You can talk about cherry for a long time and with rapture. This sweet, slightly sour berry quenches thirst well. The content of vitamins E, C, PP, B1, B2, B9, carotene, pectin, organic acids and a whole complex of trace elements makes it truly healing. It is useful for arthritis, anemia and mental illness, helps prevent heart attacks and acts as a mild laxative. Cherry pulp has bactericidal properties. And finally, it's just delicious. There are many recipes for cherry jelly preparations for the winter that will help preserve it. beneficial features, taste and aroma.

Cherry blanks for the winter

Desserts from berries for the winter are prepared in several ways. The most popular are jam, jam and marmalade. Jelly is made less often, but in vain: it has a lower sugar content than other desserts. All these preparations are made from berries with sugar, but differ in the method of preparation and the result.

1. Jam. It's easy to prepare: make sugar syrup and then berries are placed in it. Such a dessert can be thick or liquid, but the berries in it must retain their shape. To this end, the process is divided into several stages, allowing the workpiece to cool between cooking.
2. Jam has a thicker consistency with boiled fruits. This is achieved by strong heating of the workpiece for 15-30 minutes. Sugar is added directly to the fruit.
3. Confiture is an intermediate link between jam and jelly: whole berries are distributed in a thick mass. Recipes often call for gelling agents.

   4. Jelly is, figuratively speaking, fruit and berry jelly. In the preparation, pectin, gelatin, agar-agar and their derivatives are used: Gelfix, Quittin.

Cherry jelly: cooking nuances

Classic jelly is made from berry juice with sugar and gelling agents. But the flight of the creative thought of the hostesses cannot be stopped. Now there are jelly recipes both from puree and with whole berries. Various products are used as a thickener.

Many fruits and berries also contain pectin - currants, apples, especially sour ones, gooseberries. Cherry is no exception, so jelly can be made from it without gelling agents. You can also make your own pectin using apple peels or gooseberries.

Juicy berries with a pronounced taste and aroma are better suited for harvesting. The taste of jelly can be varied by adding lemon juice, dry wine, herbs, vanilla. Unlike jam, in which sugar also plays the role of a thickener, it is put much less in jelly. On average, 0.7 kg of granulated sugar is added per 1 kg of berries. But there are recipes with a ratio of 1:0.3 and even 1:0.1.

Cooking utensils should be wide, with a thick bottom. Do not use aluminum utensils, as the jelly may darken.

Cherry jelly - a ready-made dessert and useful blank for the winter

Jelly recipes for the winter

There are many recipes for making cherry jelly, but they have one thing in common - preparing berries for further processing. It is done like this:

Dessert with pulp without thickener

Ingredients:

• cherry - 1 kg;
• sugar in a ratio of 1: 1 to the volume of puree;
• water.

Cooking:

1. Put the cherries in a saucepan and add water, covering them completely. Don't take out the bones.
2. Heat until boiling, cook for 1 hour over low heat, removing foam.
3. Separate the broth, wipe the cherry through a sieve.
4. Measure the volume of the resulting puree, mix with the same volume of granulated sugar.
5. Bring to a boil over moderate heat and simmer for 15 minutes, stirring and skimming.
6. Seal the finished product, turn the jars over and wrap. Store without refrigeration.

Recipe with lemon juice without thickener

Ingredients:

• cherry - 1.5 kg;
• sugar - 1 glass;
• lemon juice- 1/4 cup.

Cooking method:

1. Put the pitted cherries in a saucepan, pour water, heat to a boil.
2. Add sugar, cook until it dissolves.
3. Pour in the lemon juice and cook, stirring until thickened.
4. Pack the finished product in prepared containers, seal.

Cherry jelly with gelatin

For cooking you will need:

• cherry - 1 kg;
• sugar - 0.3 kg;
• sheet gelatin - 24 gr;
• water - 1.6 l.

Operating procedure:

1. Crush pitted cherries with a pestle or crush, pour in water and bring to a boil.
2. Boil for 10 minutes, strain through a sieve. Do not squeeze so that the juice remains clear.
3. Pour sugar into the juice, cook for 15-20 minutes over moderate heat, stirring and removing the foam.
4. Remove the fire, cool the syrup a little, add the pre-soaked gelatin, mix.
5. Pack into prepared dishes, refrigerate. Store in refrigerator.

Video: cherry jelly with gelatin

Crushed Cherry Dessert with Gelfix

For 1 kg of fresh cherries take:

• sugar - 0.45 kg;
• Gelfix - 1 pack.

Cooking:

1. Grind pitted cherries in a convenient way for you. You can use a blender or meat grinder.
2. Transfer the resulting puree to a saucepan, set the heat to medium.
3. Attach Gelfix, add sugar in portions. Gelfix is ​​added according to the instructions on the sachet.
4. Bring to a boil and boil while stirring for 5-10 minutes, turn off the heat.
5. Spread the hot mass into the prepared container, roll up the lids. Leave for 6-8 hours to cool.

Video: crushed cherry jelly with Gelfix

Recipe with pectin and tartaric acid

Ingredients:

• cherry - 2 kg;
• water - 300 ml;
• sugar - 0.7 kg per 1 liter of boiled juice;
• pectin - 3 or 4 g;
• tartaric acid - 1 teaspoon.

Operating procedure:

1. Mash the berries with a crush, pour in water, cook for 5 minutes until the juice is released.
2. Filter the juice through a cloth or several layers of gauze. Do not squeeze the berries, the juice should be clear.
3. Reduce the juice by about half on high heat. Stir and skim.
4. Add 0.7 kg of granulated sugar for each liter of juice and cook for another 5-10 minutes.
5. Add pectin dissolved in water, stir and cook until thickened.
6. When the jelly is almost ready, add the tartaric acid and turn off the heat.
7. Pack hot jelly.

Jelly with whole cherries

Ingredients:

• cherry - how much fits in a three-liter container;
• sugar - 1 kg;
• gelatin - 70 gr;
• water - 0.5 l.

Cooking:

1. Measure out pitted berries. You will need such an amount that fits in a three-liter jar.

Soak gelatin in 0.5 liters of water.

Cover the cherry with sugar, put on the stove.

Bring the mass to a boil, cook for 3-5 minutes. At the same time, heat up the gelatin.

Attach the gelatin to the cherry, stir and remove the heat.

2. Seal hot jelly. Can be stored without refrigeration.

Felt cherry jelly

Felt cherries are different from regular cherries. She has a thin delicate skin, smaller and sweeter fruits. It does not have a pronounced cherry flavor. You can also preserve it for the winter. Only this should be done as soon as possible immediately after harvesting, since the berry is not stored for long. To make jelly you will need:

• cherry juice - 1 liter;
• sugar - 0.5 kg.

Operating procedure:

1. Dip the cherries with the stone in boiling water and drain the water after 15 minutes.
2. Crush the berries with a spoon or crush.
3. Pass through a juicer, rub through a sieve or squeeze through cheesecloth - separate the juice in any convenient way.
4. Let the juice stand and drain the light part of it.
5. Add 500 g of granulated sugar to 1 liter of juice and cook until thickened for about an hour, stirring and removing the foam.
6. Pour into banks.

Recipe without cooking

Cherries, like some other berries and fruits, contain pectin. Therefore, it can be used to make jelly without cooking. Instead of sugar, it is better to take powdered sugar. Jelly is stored in the refrigerator. It is possible in the freezer, but then it needs to be decomposed into plastic containers.

The recipe is quite simple, but it is with this method of harvesting for the winter that all vitamins and useful material berries. For him you will need:

• cherry - 2 kg;
• sugar - 1 kg.

Cooking:

1. Dry the washed cherries and remove the pits.
2. Grind the berries in a blender.
3. Add sugar to the blender, preferably powdered sugar, continuing to grind.
4. Divide into jars.

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, you can get 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.

Cherry with gelatin for the winter - original vitamin dessert from summer seasonal berries. Save useful product for winter table can be in the form of frozen fruits, jams, compotes or jams.

Cherry jelly is especially popular, it is easy to prepare, but you must follow the basic rules of canning. In sterilized glass containers, under suitable storage conditions, the delicacy retains its useful and gustatory qualities for up to 2 years.

Pitted cherry jelly

Ingredients:

• selected large-sized cherries - 2 kg;
• sugar - 6 full glasses;
• lemon - 1 pc.;
• gelatin - 60 g;
• water - 2 glasses.

Cooking technology:

1. Sort out the berries: spoiled, cracked, overripe and wormy cherries cannot be used. Leave only whole, dense fruits. The weight of sorted berries should be about 2 kg.
2. Wash the cherries, carefully remove the seeds from them, keeping their shape.
3. Sprinkle with sugar and leave for 3-4 hours to extract the juice.
4. Pour boiling water over the lemon, squeeze out the juice, add to the cherries.
5. Put the pan on the stove, cook over low heat for 10 minutes, stirring gently.
6. Remove the berries from the syrup with a slotted spoon and transfer to a separate container.
7. Prepare half-liter jars - wash well from food residues, sterilize with steam lids or in any other way.
8. Boil gelatin according to instructions.
9. Put the saucepan with syrup on the fire, bring to a boil, pour in water with gelatin, add cherries.
10. Slowly heating, boil.
11. Arrange the workpiece in jars, close with a tin lid, roll up.
12. A delicacy for the winter is ready for use in 5-7 days.

Important! Lemon juice in jelly is added for color contrast. With it, the workpiece turns out to be transparent, bright ruby ​​​​color.

Jelly with Gelfix from rubbed cherries

Ingredients:

• 1 kg of cherries;
• granulated sugar - 1 kg;
• 1 sachet of "Jelfix";
• 1 stick of cinnamon.

Cooking technology:

1. Select a whole, ripe, unspoiled berry with a total weight of 1 kg.
2. Rinse, dry on a towel, remove the bones, put in a blender bowl, chop.
3. Rub through a sieve.
4. Connect "Jelfix" with 3 tbsp. l. granulated sugar.
5. Pour into cherry puree and mix well.
6. Sterilize jars and lids.
7. Put the saucepan with the fruit mass on the fire, put the cinnamon stick, bring to a boil.
8. Pour in the remaining sugar, stirring constantly, cook for 3-5 minutes.
9. Pour the blank into jars, cork with tin lids.
10. Store at a constant temperature in a dark place.

cherry juice jelly

Ingredients:

• cherry fruits - 2 kg;
• sugar - 1.3 kg;
• 1 sachet vanilla sugar.

Cooking technology:

1. Rinse and dry ripe, undamaged berries.
2. Squeeze juice from cherries in a juicer.
3. Pour 1 liter of cherry juice into a saucepan.
4. Pour sugar, vanilla, mix.
5. Place the saucepan over the heat, stirring regularly, and bring to a boil.
6. Remove the foam formed on the surface of the mass.
7. Continue to cook over low heat until the mixture thickens and reduces in volume by 1.5 times.
8. Arrange the finished delicacy in sterilized jars, tighten the lids.
9. Send to the cellar for storage for the winter.

Jelly with bones in a slow cooker

Ingredients:

• whole cherries - 1 kg;
• sugar - 4 cups;
• gelatin - 4 tbsp. l.;
• crushed orange zest - 2 tsp

Cooking technology:

1. Sort the berries, wash, drain excess water.
2. Pour in sugar and leave to form juice for 2-3 hours.
3. Mix cherry mixture with orange peel, put in the multicooker bowl.
4. Close the lid, set the "Extinguishing" mode, turn on the device.
5. Gelatin pour 250 ml of boiling water, stir until completely dissolved.
6. After the signal about the end of the quenching, pour the gelatin into the fruit mass, mix thoroughly.
7. Arrange the workpiece in sterilized jars, cork with lids.

Jelly with whole cherries

Ingredients:

• cherry - 3 kg;
• sugar - 8 glasses;
• instant gelatin - 6 tbsp. l.;
• 250 ml of water;
• 3 art. l. cognac.

Cooking technology:

1. Rinse ripe whole berries under running water cold water, dry.
2. Place in a saucepan, cover with sugar, leave for 4-5 hours.
3. After the formation of juice, put the pan on the fire, cook for 10 minutes, stirring constantly and removing the foam.
4. Remove the berries with a slotted spoon and put in a separate container.
5. Gelatin pour boiling water, dissolve.
6. Pour gelatin into cherry syrup, put the pan on fire.
7. Pour cherries, turn on the fire, boil.
8. After boiling, add cognac, remove from heat.
9. Pour the blank into prepared jars, roll up the lids.

Attention! Cognac gives cherry jelly a spicy aroma, improves taste and color.

Felt cherry jelly

Attention! Felt cherry - fragrant and juicy berry. Contains many valuable vitamins and microelements. Preparations from it for the winter are not only tasty, but also healthy.

Ingredients:

• berries felt cherry- 2 kg;
• sugar - 1.5 kg;
• gelatin - 4 tbsp. l.;
• 150 ml of water;
• ½ lemon;
• cloves - 2 pcs.

Cooking technology:

1. Peel the berries from the stalks, rinse, pour boiling water over.
2. Rub through a sieve.
3. Add sugar to cherry puree, squeeze lemon juice, mix.
4. Put the saucepan with the ingredients on the fire, stirring constantly, bring to a boil.
5. Add dry clove inflorescences to the fruit mass.
6. Continue to cook on low heat for 10 minutes.
7. Remove the cloves from the workpiece.
8. Gelatin pour boiling water, dissolve.
9. Pour gelatin into the pan, mix.
10. After the mass boils, turn off the fire.
11. Arrange the dessert in sterile jars, preserve.
12. Fragrant delicacy for the winter will be ready in a week.

Cherry jelly without cooking

Important! Jelly prepared without heat treatment must be stored in the refrigerator, its shelf life is no more than 2 months.

Ingredients:

• 1.5 kg of cherries;
• 4 cups of sugar;
• 2 tbsp. l. cognac.

Cooking technology:

1. Sort through the berries as they will be used in fresh, it is necessary to carefully sort overripe, rotten, wormy cherries.
2. Wash healthy fruits, put on a towel, let them drain well.
3. Select bones.
4. Put the mass in a blender bowl, grind until creamy.
5. Pour the puree into an enameled container, add sugar.
6. Mix everything well, leave until the sugar is completely dissolved.
7. Sterilize jars and tight plastic lids.
8. Pour cognac into the preparation, mix.
9. Arrange jelly in prepared jars.
10. Close jars with lids still hot.

Jelly without gelatin with lemon juice

Cherry berries contain pectin, a natural thickener, so jelly can be made from them without the addition of gelatin.

Ingredients:

• 2 kg cherries;
• 1.2 kg of sugar;
• 100 ml of water;
• 1 lemon;
• 1 sachet of vanilla sugar;
• ½ tsp cinnamon.

Cooking technology:

1. Sort cherry berries, remove specimens with signs of decay, rinse, drain excess water.
2. Remove pits from cherries.
3. Crush the pulp to the state of gruel, transfer to a deep pan.
4. Pour water into the fruit mass, mix, put on fire.
5. Cook for 8-10 minutes, stirring regularly with a slotted spoon, remove the resulting foam.
6. Cool the jelly blank.
7. Filter, separate the juice from the pulp.
8. Wash the lemon, pour over with boiling water, cut into 2 parts, squeeze the juice from each.
9. Pour cherry and lemon juice into a saucepan, add sugar, cinnamon and vanilla.
10. Cook over low heat until thickened for 30-40 minutes.
11. Pour the jelly into sterile jars, cork with lids.
12. Set the jars upside down, wrap, leave to cool completely.
13. Move to a dry place.

Pitted cherry jelly with pectin and tartaric acid

Ingredients:

• 2.5 kg of fresh berries;
• 6 glasses of sugar;
• 25 g of dry pectin;
• 3 tsp tartaric acid;
• 1 sachet of vanilla sugar.

Cooking technology:

1. Wash the berries, select slightly unripe, without damage, remove the seeds from them.
2. Mix the dry mixture of pectin with 3 tablespoons of sugar and vanilla.
3. Fold the cherries in a bulk container, cover with the remaining sugar, leave for 2-3 hours.
4. Put on fire, cook for 15 minutes with regular stirring.
5. Leave the berries in the syrup to infuse for 5-6 hours.
6. Then repeat the procedure.
7. After the second settling, bring the cherry mass to a boil, add pectin and vanilla, cook for 3-5 minutes.
8. Then pour in tartaric acid.
9. Roll the finished dessert into sterilized jars.

Tartaric acid emphasizes the aroma of cherry food, helps to preserve the quality and properties of the canned product.

How to make frozen cherry jelly

Can not use hot water, microwave and other kitchen appliances. Such practices have a negative impact on palatability and appearance of the future dessert.

Ingredients:

• 400 g frozen pitted cherries;
• 200 g of granulated sugar;
• 3 art. l. gelatin;
• a sprig of melissa;
• 4 tbsp. l. water.

Cooking technology:

1. Remove the cherries from the freezer, transfer to a spacious container, leave until completely thawed.
2. Pour thawed berries into a colander, squeeze out excess liquid from them, transfer to an enamel pan.
3. Pour in hot water, add sugar.
4. Put on fire, cook for 15 minutes. 5 minutes before the end of cooking, put a sprig of lemon balm into the syrup.
5. Remove from heat, cool slightly and strain.
6. Bring cherry syrup to a boil, pour instant gelatin into it, mix well.
7. The finished dessert can be poured into molds, cooled and served immediately. Can be decomposed into sterile jars, corked with lids and left for storage for the winter.

A sprig of lemon balm in the recipe gives the dish an unusual refreshing effect, removes excess odors from the frozen product.

Quick Cherry Jelly Recipe

Ingredients:

• 0.3 kg of cherries;
• 0.2 kg of sugar;
• 25 g gelatin;
• 0.5 l of water (0.2 l for soaking gelatin, 0.3 l for syrup).

Fast Cooking Technology:

1. Wash fresh, undeformed berries, dry them, remove seeds from it.
2. Pour gelatin with hot water, stir until completely dissolved.
3. Pour water (300 ml) into the pan, add sugar, put on the stove.
4. After the syrup boils, put the berries in it, cook for 10 minutes.
5. Pour the jelly mixture into the cherry mass, mix thoroughly.
6. Cool slightly and pour into molds or bowls.
7. Put in refrigerator.
8. A refreshing dessert will be ready in 2-3 hours.

Conclusion

Cherries with gelatin for the winter - delicious, delicate dessert keeping the flavors of summer. To prepare it, you need cherries, sugar and a gelling agent.

There are many recipes for cherry jelly - in its entirety, from cherry juice, pitted, with the addition of spices, vanillin, citrus zest. This delicacy will appeal to all family members, children will eat it with pleasure.

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The queen of berries, as cherries are often called. Indeed, we are happy to enjoy it not only 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 treat. except great taste cherry has a rich set of vitamins, which are so lacking in cold weather. Therefore there are many various recipes berry preservation. The most common are jam, marmalade, 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 preparations

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 its 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 cook 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 between the boils.

Confiture is a jelly-like berry mass, which is one of the types of jam. In finished form, the presence of whole fruits or pieces in confiture is acceptable.

But jelly individually. It 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, not liquid jam.

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

From cherries you can make delicious and fragrant jelly

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. Frozen cherries should not be used. It is perfect for compotes, but freezing will negatively affect the consistency and taste of 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 if they are slightly damaged.
2. Berries for jelly should be whole, without cracks. Rotten and bursting are removed during selection from the total mass.
3. If we are planning long-term storage throughout the winter, then we remove the bones.
4. When the jelly is prepared for immediate consumption, the bones can be left on. They impart a light almond flavor to the product.
5. Be sure to remove the stems.

Cherries for jelly are selected ripe and without flaws

How to make dessert more flavorful

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

The French add tartaric acid to the jelly, 1 tsp. per 1 kg of berries. It is poured into a delicacy immediately after cooking. Acid is not only a good preservative, but also enhances the inviting cherry flavor. 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, vanillin is put into it after cooking (on the tip of a knife). Gently mix so that the berries remain whole.

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 bold touches to the smell and taste of jelly, you can put a few pieces of cloves 5 minutes before the end of cooking. It is important not to overdo it here, it is better to stop at 2-3. Too much can make the flavor too harsh.

Cinnamon brings a touch of mystery

To make the delicacy more fragrant, lemon or orange zest is added when cooking. It is very important, when cutting the zest from the fruit, not to capture the white edge, otherwise the jelly will be bitter. The zest is cut in a spiral. When cooking, it is placed in the cherry mixture, and then removed with a slotted spoon or spoon.

Speaking of mint as an enhancer of taste and smell, it must be emphasized that there are a lot of varieties of this plant. This is curly mint, peppermint, long-leaved, tarragon, field and apple. Not everyone is useful for jams, compotes or jellies. We can use only 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 home preparations in fresh and dried form.
• Long-leaved mint is actively used by many nationalities just to add flavor to drinks, desserts and preparations. It is also used to reveal a more subtle taste of marinades, fermented foods, marmalades and jams.
• Peppermint is added fresh or dried. But, as a rule, it is not combined with spices. Peppermint is self sufficient. Like spices, its dosage is minimal. Fresh mint put from 1 to 5 g, dried 0.2 - 0.5 g per serving. Add spice for 5 - 10 minutes before readiness.

Peppermint is added shortly before the jelly is ready.

The proportions of cherries and sugar for a delicious dessert

Cherry jelly is not only a set of vitamins for the winter. It can become a full-fledged dessert or complement cakes and pastries. There is a belief among housewives that you can’t spoil the workpiece with sugar. 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

Store jars of jelly in a cool and dry place. It is important that ventilation works well in the cellar or basement, preventing air from stagnating. The temperature for an unpasteurized product ranges from 0 to +10 ° C. According to experts, such jelly can be stored for no more than 6 months.

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

Pasteurization and sterilization

Berry blanks, as a rule, are subjected to heat treatment.

Pasteurization is a heat treatment method food products with the need for their disinfection and longer storage. This effect is achieved due to the destruction of bacteria and microorganisms. The method was proposed by the French scientist Louis Pasteur in the middle of the 19th century. The method consists in 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 (jars of 0.5 l) at a temperature of 85 ° C.

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

How to pasteurize berries

1. At the bottom of a bucket or pan, put a clean rag or wooden grate.
2. Carefully pour water into a saucepan. Its quantity is easy to determine - the liquid level should reach the shoulders of the can.
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. Turn on the fire and bring the water to the required temperature.
5. We pasteurize the dessert for the period indicated in the recipe.
6. After warming up the product, the load is removed, and the jar, without lifting the lid, is removed from the water with the help of special tongs and placed on a table with a soft bedding (towel or clean rag).
7. The jars are hermetically sealed with a special seaming key.

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

Sterilization

Sterilization is the basis for a long and successful storage of blanks. This process is heat treatment product at a temperature of 115-120 degrees for 15-30 minutes. In addition, the steam sterilization method is popular - treatment 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 in this way it is not recommended to store it for more 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 determines its gelatinity, transparency - the main factors determining the quality of the dessert. Sugar in a ratio 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.

Which covers are better to use for blanks for the winter

The seaming key is used to seal a metal cap without a thread

Jelly can be rolled up with a special key (metal lids without threads are taken for this), metal screw-on lids are used for jars with screw threads. 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 jars tightly. This will require a minimum of effort and will not affect the deterioration of the sealing quality and shelf life.

The cellar or cellar where the jelly will be stored must be dry and ventilated.

Cherry Treat Recipes

Consider various recipes jelly preparation.

We will need:

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

Cooking:

1. Remove pits from washed cherries. This can be done with a special machine or a pin.
2. Steam in a saucepan in large numbers water. The pot must be covered with a lid.
3. After 3-5 minutes, remove the mass from the heat.
4. Pass through a sieve or colander.
5. Gradually stir apple juice and sugar into the resulting cherry puree.
6. We bet on small fire and cook until thickened.
7. Pour hot jelly into sterile jars.
8. We tightly twist the metal covers 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 delicacy is ready.

For cooking delicious treats pitted from cherries first

Jelly with "Jelfix" from grated cherries

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

• Cherry - 1 kg;
• sugar - 500g;
• "Jelfix" - 1 pack.

Cooking:

1. To quickly remove the seeds from the berries, boil the cherries under a lid over low heat for 3 minutes.
2. The juice that was formed as a result of cooking is poured into a separate bowl.
3. Using a mixer or blender, beat the cherries in a saucepan until mashed.
4. We wipe the mass through a sieve into the juice. Through small cells, the pulp easily penetrates into the future jelly, and the bones remain in the strainer.
5. "Jelfix" mix with 2 tablespoons of sugar.
6. While stirring, pour the Gelfix mixture into the slightly warm cherry mass.
7. Bring to a boil.
8. While stirring the mixture with a wooden spoon, add the remaining sugar. After that, the cherry should boil again.
9. After boiling, cook for 3 minutes.
10. Pour into dry sterilized jars.
11. We close tightly with lids and clean until winter.

Video: jelly with "Jelfix"

Cherry dessert with gelatin

This is one of the varieties of jelly, but using gelatin. The brewing process itself takes a little time and, despite the long standing of the juice during the night, is considered a convenient and fast way.

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

Cooking:

1. We wash the cherries well, remove the seeds.
2. Add sugar.
3. Mix carefully.
4. We remove the cherry in a cool place for the whole night. After this time, the berries will release juice.
5. Now put the saucepan with cherries on low heat.
6. Bring to a boil while stirring and cook for 3-4 minutes.
7. Gelatin is diluted with cold boiled water, then heated until dissolved (do not boil!).
8. After the cherry boils for the prescribed time, add gelatin, mix and turn off the heat, remove the foam.
9. 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 put away in the cellar.

Important! It is impossible to boil gelatin, because this worsens its gelling properties.

Instant gelatin is convenient because it does not need to be soaked and wait for the granules to swell

Cherry juice jelly

We will need:

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

Cooking:

1. Pour the juice into a saucepan.
2. Pour in the granulated sugar, mix.
3. We place the dishes with juice on the stove.
4. 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. Pour into sterilized jars.
10. We roll up the banks.
11. The resulting canned food is sent for storage in the basement or cellar.

Video: cherry jelly for the winter without gelatin

The unique taste of felt cherries

Ingredients:

• Felt cherry - 1 kg;
• sugar - 1 kg.

Cooking:

1. We thoroughly wash the berries and clean them from the stalks.
2. We wipe the cherry through a sieve - you should get a puree.
3. We add sugar.
4. We mix.
5. Cook until thickened.
6. We distribute the finished delicacy in sterile jars.
7. We close with twisting metal lids.
8. We put in the cellar or pantry.

Felt cherry has a velvety taste and is excellent for jelly.

Jelly with bones in a slow cooker

Required products:

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

Cooking:

1. Berries fall asleep with sugar.
2. Leave for 2 hours until the juice is released.
3. We mix.
4. On the slow cooker, set the "Extinguishing" 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. Before adding to the jelly, the swollen gelatin is heated.
8. As soon as the slow cooker has signaled to stop cooking, add gelatin, mix and distribute the dessert in sterile jars.
9. We roll up the lids with a special key, turn them over.
10. We wait until the workpiece has cooled down and put the jars in the pantry or in the cellar.

We cook jelly in a slow cooker in the "Extinguishing" 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.
Cherry itself is rich in pectin and contains from 6 to 11.4% of this substance per 100g. Depending on the ripeness of the berries. How riper cherry the more pectin it contains. 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. As the berries ripen or are exposed to temperature, the protopectin breaks down, releasing the contained pectin. That is why the recipe calls for hot water. Of course, there will be no jelly quite similar to the store. But sugar, in combination with pureed berries, really gels, as it is a thickener. Sweet liquid syrup when cooked will not work.

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

Cooking:

1. Remove the pits from the washed cherries.
2. Drain the separated juice into a separate bowl - we will not need it anymore. You can give it to children to enjoy.
3. We scroll the cherry through a meat grinder.
4. Add sugar and mix well until completely dissolved.
5. Add hot water and mix again.
6. We roll it into jars, having previously placed parchment under the lids. The properties of parchment help prevent mold on jelly and other blanks. It serves as a kind of barrier between the dessert and the environment for the occurrence of the fungus.

Video: cherry jelly for the winter with gelatin

Try cherry jelly made from fresh or frozen berries - it's really easy recipe dishes with the minimum amount calories that absolutely everyone likes.

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 with big amount Sahara. 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. Can boil a little fresh berries, creating 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.

Once in sugar cherry syrup was diluted with gelatin, everything that you got 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