Cherry jelly jam. Recipe with step by step photos. Cherry preserved in jelly - more tender than jam, with a bright summer aroma of fresh cherries

Cherry for the winter with what do we usually associate? That's right, with a pleasant tea party at home on long frosty evenings. And I must say, everything that is cooked from it in the summer turns out to be incredibly tasty and fragrant. Winter boredom is successfully dispersed by a variety of goodies that go into the filling for dumplings, pies, casseroles, and other dishes. True, at this time of the year, for which colds are so characteristic, this berry is given a more important role. Juicy, with delicate skin, it is literally crammed with various benefits - vitamins that are so needed by the body with a weakened immune system. So what are we going to send to the shelves this time, having prepared cherries for the winter? Jam or jelly, is it jam cooked in a slow cooker, or bright and incomparably tasty drinks? Let's deal with the blanks, because there are so many cherry recipes for the winter!

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Cherry - delicious recipes for winter preparations with photos

A variety of recipes for harvesting this fruit cannot but inspire. After all, from them you can do whatever your heart desires. And, when given the opportunity to treat guests or our family with something from the conservation, we are so sincerely happy about their reaction to cherry goodies.

Cherry jams with or without a stone are especially loved by everyone - this delicacy is simply excellent! And the hostesses, who are trying to find as many recipes for cherry preparations as possible, begin this procedure as soon as the fruits ripen and go on sale.

Cherry for the winter - cooking recipes with photos

Someone cooks it with a bone. Others like pitted. Some people like it very sweet and thick. And others prefer cherry jam recipes, which are watery and sweet and sour in taste. We'll take a look at the different options...

Seedless cherry jam recipe No. 1

With this delicacy, you won't have to worry about your teeth - the bone will be removed and won't disturb you for anything.

Ingredients:

Cherry - 1 kg.
Sugar - 1.5 kg.

step by step

Work must begin with the preparation of raw materials - having cleaned it of all excess and rinsing it under running water.

After drying in a convenient way, remove the pits from the cherries.

Then we put the fruits in the bowl in which they will be cooked, and gradually put sugar into the bowl, mixing with the berries.

As soon as the juice released from contact with sugar covers the berries, boil the contents, and, having removed the foam, set aside for a while.

Has the mass cooled down? Boil again and cook until drops drip down the saucer.

Let's prepare the dishes in which the conservation will be stored, sterilizing it and drying it.

Without letting the mass cool down, put it in jars and tighten the lids with a key.

Yes, I had to tinker a bit, cooking according to recipes from cherries for the winter. But you remain in a double win - after all, such pitted jam will fit more in a jar.

By the way, if the storage room for the blanks is cool, and more sugar will be put in, the jam can stand under the plastic lid.

Seedless cherry jam recipe No. 2 (with mint)

This is another opportunity to cook marvelous fragrant yummy. It can be cooked with the addition of herbs. This will give the delicacy an original taste.

Ingredients:

Cherry - 800 gr.
Sugar - 1 kg. 200 gr.
Water - 3 glasses.
A few mint leaves.

step by step

We will remove the bones from the berries washed under the tap.

Combine sugar and water to make syrup.

Let it stand for 8 hours, boil and add to the main raw material.

Let the mass boil, set aside and after 3-4 hours drain the liquid.

We continue to cook until it thickens slightly - pour the berries with it, continue cooking for another 20 minutes, not forgetting to remove the foam!

Before turning off, add a little mint, mix everything and take out a twig in a minute.

You need to pack the jam in dry sterile jars and tighten them with lids. Well, this preparation took a lot of time. But when the cold comes and you want to please your friends and loved ones with something, you will not regret that you have invested so much work. Fragrant, bright and tasty treat will be a real consolation!

Pitted cherry jam recipe

Even if this berry is preserved without sugar, it will stand for a long time in a cold place. This is a great option for a variety of dishes. But it’s even better if it is a recipe for pitted cherry jam flavored with sugar. We offer you a quick recipe for a five-minute cherry jam with a stone.

Ingredients:

Cherry - 1 kg.
Sugar - 500 gr.

step by step

Prepare everything as in the previous instructions, but without removing the bone.

Sprinkle the berries well with sugar.

Wait for the juice to come out. But for this, in no case should you crush the fruits.

Boil everything, and here you need a big fire - you don’t need to cook for a long time.

ATTENTION: you can add a little (glass) of water if it seems that there is not enough juice! To do this, it must be boiled, then combined with sugar, dissolve it and cook the berries for 5 minutes.

As soon as the mass boils, we note the time and cook for 5 minutes, but on a small flame.

In parallel, prepare the dishes for spinning.

Then, spreading the mass into jars, cover them with lids and twist with a key.

In the winter, when you open a jar with such delicious Pyatiminutka jam, you will be happy to drink tea with it, bake a pie, and cook a casserole. But are there really few such moments where it would be appropriate! The main thing is that this delicious fragrant sweetness was quickly prepared. This means that not only time and effort were saved, but also vitamins, which is so important at a time when immunity is weakened!

Cherry for the winter - a recipe for jam in a slow cooker

You can prepare cherries in a slow cooker for the winter in different ways. Including in its own juice, in the form of compotes and other winter goodies. And we'll make jam.

Ingredients

Cherry - 1 kg.
Sugar - 0.5 kg.

step by step

First, we will perform the same actions with the berries as in the previous recipes - that is, we will cook them by cleaning and washing.

You can remove the bones, or you can leave them.

ATTENTION: despite the fact that the taste of jam with a bone is very original, experienced chefs advise storing it for up to a year (due to hydrocyanic acid, which the bones are saturated with).

Putting the pulp on the bottom of the bowl, cover it carefully with sugar.

It is necessary to mix the mass well, because then more juice will appear and the mass will not thicken quickly.

We cover the multicooker with a lid and set it to the “extinguishing” mode. We cook for an hour and a half.

When the mass is boiled down, you need to pour it into jars and tighten the lids.

Without a bone, this delicacy is no less tasty. Moreover, cherry for the winter, its recipes in a slow cooker are a great option for those who want to prepare healthy fruits in small quantities. Jam prepared in this way will not run away, will not burn, while leaving a maximum of usefulness in itself.

Cherry for the winter - jam recipe through a meat grinder (currant option)

Cherry jam is a unique product. Its frequent use is useful not only for a bad mood or a cold, but also for gout, problems with the cardiovascular system, etc. In general, it is ideal when you just need to have a snack or cook something delicious. Currants added to this recipe for the winter will add a special piquancy.

Ingredients

Cherry - 1 kg.
Redcurrant - 0.5 kg.
Sugar - 1 kg.
Water - 3 glasses.

step by step

Let's sort those and other berries, having cleaned them of twigs, leaves and the like, we will wash them under the tap.

First, let's work with currants - grind it in a meat grinder or in another convenient way.

Add a little water to it, and then, sending it to the stove, bring it to a boil and boil it - the mass should thicken.

ATTENTION: it is important not to miss the moment here - a thick berry mass can instantly stick to the bottom of the dish! And therefore, it is necessary to reduce the fire as much as possible and not be distracted from the process, stirring the mass every second.

Boil until cooked in 150 ml of water, pitted and ground in a meat grinder cherries.

Now we just have to mix everything and add sugar to this fragrant mass.

Boil in an enamel bowl until the consistency of jam.

We close in hot jars, rolling up the lids. It is not necessary to tip the jars of cherry jam down, as was done with jams. It is enough to let them cool down and immediately send them to a cool place.

And then we will spread this beauty on a piece of fresh loaf, dip a cracker into it, flavor a casserole or cheesecakes, stuff pancakes with it, pour over pancakes ... It will be so delicious! So the hostesses keep their best recipes for cherry jam, preparing it with currants, gooseberries, apples and other fruits.

Cherry for the winter - jelly recipe without gelatin

Oh, how well the vitamins with coumarins that cherries are saturated with act on our body (especially if there is venous insufficiency)! Therefore, when deciding which preparations to make from them for the winter, many store them frozen, in their own juice, and in the form of jams and jellies. Transparent, tasty - it just asks in your mouth! But we offer a recipe for cherry jelly for the winter without gelatin, since its pulp contains pectins, which will allow it to thicken itself.

Ingredients

Cherry - 1.5 kg.
Sugar - 1 0.5 kg.
Water - 0.5 cups.

step by step

We remove the stones from the washed fruits and, having kneaded the juicy pulp in a bowl, fill it with water.

Cook the mixture over low heat for 7 minutes.

After rubbing the cooled mass to a homogeneous consistency, squeeze the juice.

Combine it with granulated sugar, cook for 40 minutes, making a small light.

ATTENTION: constantly stir the sweet mass, otherwise it will burn. This means that the taste of sweetness will deteriorate, and therefore leaving it for the winter will no longer make sense.

Is a bright and transparent treat ready? We learn this drop by drop - it should not drain from a spoon.

As you can see, this cherry jelly recipe is simple and easy. Therefore, it is harvested for the future for the winter. The mass is poured hot into sterile jars, and then treated with them, as in the situation with preserves, jams, etc.

If you want to make a thicker mass, you can put more sugar (up to one and a half glasses). Adding vanillin or a little cognac to this delicious dessert will make it even more refined.

Cherry for the winter - compote blanks (recipes with photos)

Everyone loves this drink. And for its color is pleasant, and for the taste of sweet and sour, and for its usefulness. Closing cherry compote for the winter is very simple, which is why it is harvested in large quantities.

Cherry compote for the winter No. 1

It is important both in this case and in the other - to estimate in advance how many fruits will fit with so much water. If you want a sweet and sour taste, then you still need more sugar, because the berry itself is quite sour!

Ingredients:

Cherry - 1 kg.
Water - 3-4 liters.
Sugar - 500 gr. (based on a three-liter bottle)

step by step

Prepare the fruit and remove the seeds. You can skip this move, but the drink cannot be stored for a long time due to hydrocyanic acid. Yes, and the fruit will fit less.

Put water on fire and make syrup.

Then fill the half-sterilized jars with berries.

Immediately, as soon as it boils, pour the syrup into the cherries.

Let it stand, covered with lids. After 5 minutes, drain the liquid and boil it.

Having filled the fruits with it for the second time, quickly twist the cans with a key and put the bottles upside down.

Cherry compote for the winter No. 2 (with mint)

This recipe is just as easy to make. The difference is in the concentration (we put more fruits, use less water) and that we will sterilize the bottles.

Ingredients

Cherry - 1 kg.
Water - 2.5 l.
Sugar - 500 gr.
A little mint

step by step

We repeat the preparation of berries, as in the first version.

In the same way, we will boil the sugar syrup, but this time we first put the mint leaves in the water, and then the sugar. The spice should be removed in just a minute.

Then we fill the bottle with fruits by two thirds.

Fill the contents of the bottle with hot syrup.

In parallel with the preparation of the syrup, we need to put water in another pan - we need to sterilize the bottle with the contents for 10-15 minutes, and immediately roll it up with a key.

Turn the jars upside down and cover with something warm.

If you fill the bottle with fruits up to the shoulders, and then pour boiling syrup, in which there will be even more granulated sugar, the drink will be even more tasty and rich. Having tasted it in the winter, you will return to the summer - its aroma will be so bright! And as soon as the time for preparations begins, you will certainly use the recipes for drinks from cherries, including preparing cherry compote.

Dried cherries for the winter for pies - recipe with photo

What is not cooked from this berry, and you are also convinced of this. After all, these recipes are only a small fraction of the many preparations that lovers of tasty and healthy make! Now we will share with you a rare recipe on how to make dried cherries for the winter.

Ingredients

Cherry - 0.5 kg.
Sugar - 800 gr.
Water - 1 l.

step by step

Having prepared the raw materials for cooking, we will make syrup.

Then we take out the bones, so the berries will wither faster.

Let's send them to the boiling syrup. Let it cook for 10 minutes over low heat.

Having taken out the cherries, we will send them to a colander - let all the moisture drain. By the way, it will make a chic compote.

Then our task is to let the fruits dry. Where? You can make dried cherries in the oven. You can take them outside, laying them out in one layer on a raft or something else.

The main thing is not to overdry the berries and not make them damp. Therefore, you need to look at them more often and touch them. Store in a dry jar or paper bag.

How then to use them? Yes, in a variety of ways. Dried cherries are good in pies, and in porridge, and in another dish in which jam would not be very appropriate.

Cherry wine for the winter at home

From cherries, in addition to compote, you get a chic liqueur, liquor, wine. And there are many recipes for drinks made from cherries. The wine is prepared quickly, however, the effect will take longer. But the drink will turn out soft and simply charming. The main thing is to wait!

Cherry Juice Wine: Recipe

Ingredients:

Cherry juice - 3 liters.
Sugar - 300 gr.
Yeast sourdough - 0.5 l.
Alcohol - 1 l.

step by step

Remove the seeds from the washed berries thoroughly - an important point.

Then you need to knead the pulp in a convenient way - with a blender, meat grinder, pusher, etc.

Our task is to squeeze juice into a jar and add some cold boiled water there.

After adding sugar with sourdough (water, yeast), you need to mix everything thoroughly (until completely dissolved).

That's all the work! We will send the bottle to a warm place, and after 5 days we will drain the wine from the sediment.

Pouring alcohol into the liquid, cover with a lid and leave for six months.

After carefully merge into clean bottles and send to a cold place.

Even more homemade wine recipes from this berry here (Cherry Wine)

Cherry - a delicious winter harvest recipe with video

There are so many delicious dishes with cherry jam in the world, they are so different that you can’t list them all. After all, how many hostesses, so many options for this tasty and healthy product. Delicious in any form. Always appropriate. It's so easy to prepare - watch the video!

Cherry for the winter - incomparably beautiful and tasty, is considered a sour berry. But, as we can see, cooked according to a good recipe and with love, it will delight you and your guests in the cold. This means that next time it will take up more space on our shelves in the form of jam, jelly and jam prepared in a slow cooker or in another way, compote and other drinks, including alcohol. Recipes for blanks with the participation of this bright character will surely be written in your notebooks!

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 microelements 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, which will help preserve its beneficial properties, 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.

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 a healthy preparation 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:

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

Cherry jelly can be used to decorate a cake or enjoy it as a dessert.

Recipe with lemon juice without thickener

Ingredients:

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

Cooking method:

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

The taste of cherry jelly can be made more savory by adding a little lemon juice.

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:

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

Grind pitted cherries in a convenient way for you. You can use a blender or meat grinder.
Transfer the resulting puree to a saucepan, set the heat to medium.
Attach Gelfix, add sugar in portions. Gelfix is added according to the instructions on the sachet.
Bring to a boil and boil while stirring for 5-10 minutes, turn off the heat.
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:

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

Incredibly tasty jelly is obtained from cherry juice with the addition of tartaric acid

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:

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.

Seal hot jelly. Can be stored without refrigeration.

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:

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

The process of canning felt berries is very similar to the preparation of ordinary cherries.

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 substances of berries are better preserved. For him you will need:

cherry - 2 kg;
sugar - 1 kg.

Cooking:

Cherry jelly is a great option for a fruity dessert. It appeared in Europe several centuries ago, when France was ruled by Napoleon Bonaparte. Then this dish first appeared at the court and was a huge success.

Classic variant

The easiest way to make cherry jelly involves the presence of only four components in a certain ratio:

180 grams of cherry berries;
2 tablespoons of gelatin;
130 grams of sugar;
two glasses of water.

The process takes place in several main stages:

To begin with, the berries need to be sorted out, rinsed well, and then squeeze the juice out of them in any convenient way. The bones in the recipe will not be useful, and they can be thrown away.
Pour gelatin with water and leave in this state. After half an hour, mix the composition until completely dissolved.
Combine cherry pulp with sugar and add quite a bit of hot water. Then put on the stove and slowly bring to a boil.
Strain the syrup through a sieve or cheesecloth.
Introduce the dissolved gelatin, and then boil the mass again.
Re-strain the composition.
Pour the mass into molds and place in the refrigerator.

After complete cooling, cherry jelly can be served on the table, having previously transferred it to portioned plates.

Frozen Food Dish

To prepare such a dessert, it is not necessary to use fresh berries. After all, in winter they are difficult to find. In this case, cherry jelly can be made using frozen foods. The recipe differs little from the previous one. True, in this case, a completely different ratio of ingredients will be required:

300 grams of frozen berries;
30 grams of gelatin;
50 grams of water;
150 grams of granulated sugar.

The berries will need to be defrosted first. This will take some time, because the process is best done in a natural way. Using hot water or a microwave oven can only spoil the berry, and this will certainly affect the quality of the finished product. Further work will proceed according to the familiar scheme:

Squeeze out the juice.
Pour the pulp with water, add sugar, and then slowly boil the mixture.
Strain the mass using ordinary cheesecloth.
Add gelatin and stir until all lumps are gone.
Strain the mixture again, and then send it to cool.

This option is a little simpler than the previous one, but requires special care and attention.

In order for your favorite dessert to always be at hand, you can prepare cherry jelly for the winter. You can do this with products such as:

2 kilograms of cherries;
700 grams of sugar;
one and a half glasses of water;
3 grams of pectin;
a teaspoon of tartaric acid.

The work begins with the preparation of the main product:

Cherries must be sorted out and the stalk removed from each berry.
After that, it must be poured into a deep pan (or basin) and crushed a little with an ordinary kitchen pestle.
Add water to the container, put it on the stove and cook for 6-7 minutes. This will be enough for the berries to release juice.
Strain the mass without squeezing the cherries. The liquid should be clear.
Put the remaining juice back on an open fire and cook until the amount is halved.
Add sugar at the rate of 700 grams per liter of juice and continue boiling for another 10 minutes.
Without stopping heating, introduce pectin. Gradually, the mass will reach the desired consistency.
At the last stage, add acid and immediately remove the pan from the heat.

Now it remains only to pour the hot mixture into jars, and cherry jelly for the winter can be considered ready.

Unusual way

If you want to cook something not quite ordinary cherry jelly, you can change the recipe a little. The components will remain the same, but their ratio will be slightly different:

3.4 kilograms of pitted cherry berries;
kilogram of sugar;
half a liter of water;
70 grams of granulated gelatin.

Cooking method:

Pour gelatin in granules with water (cold) and leave for 40 minutes.
Pour cherries into a basin, combine with sugar, mix gently and leave for 4 hours.
Place the container on the stove and bring the mass to a boil.
Reduce heat and continue heating for another 4-5 minutes.
Remove the basin and put it on the table.
Heat the gelatin slightly so that it dissolves well, and then pour it into a container with berries. Stir slowly.
Pour immediately into jars and seal tightly.

It turns out a wonderful jelly with whole berries. Just beautiful! It is advisable to store it in a refrigerator or basement with the appropriate temperature. It is not a shame to serve such a delicacy to guests. Yes, and it will be very pleasant to eat.

New Component

For supporters of vegetarian food, the use of gelatin is highly undesirable. Instead, you can use a natural thickener called "agar-agar". It is obtained from algae and is widely used in the confectionery industry. With this ingredient, you can easily make cherry jelly without gelatin. There is only one condition. During operation, the following ratio must be strictly observed: 1 tablespoon of agar-agar is required for 1 liter of liquid. In terms of weight, this will be 8 grams, which is significantly less than the amount of gelatin used. In addition, the preparation of a new ingredient for work is also slightly different. First, it also needs to be soaked for 35-40 minutes, and then boiled for 10 minutes with constant stirring. This simplifies the process a little, since, unlike agar-agar, gelatin cannot be boiled. There is one more advantage: with the new vegetable component, the jelly hardens much faster. It only takes a few minutes for the dessert to be completely ready.

Now that the red beauty is ripe, you need to try to preserve the harvest for the winter as much as possible. A simple and at the same time unusual recipe - cherries in jelly for the winter. It tastes like cherry jam, only more tender, with a very pleasant sweet and sour aftertaste and aroma of fresh cherries.

The preparation is simple, almost like five minutes, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly.

Jars of cherry jam can be stored at room temperature, but you need to remember that jelly thickens only in the cold; when warm, the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have a delicious dessert for tea.

Cherry with stones - 500 g;
sugar - 250 g;
cold boiled water - 5 tbsp. l;
instant powdered gelatin - 15 g.

After collecting the cherry, fill it with cold water and leave for an hour or two. This procedure must be done to get rid of the worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the bones using a special device or with a pin, hairpin (by the way, when you get used to it, it turns out even faster!).

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

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

Put the dishes with the future jam on low heat, gradually bring to a boil. Cook, collecting foam, no more than five minutes.

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

Put a ladle of water on the next burner, a bowl of gelatin on it. Heat the composition in a water bath so that it becomes liquid.

Remove the pot of cherry jam from the heat. Pour in liquid gelatin, stir.

Pre-heat the packaging jars over steam or sterilize as you usually do. Boil the lids. Arrange the hot jam in jars, twist tightly. Leave to cool for a day.

When warm, the syrup will remain liquid, as in ordinary jam. But when you put the jars in the cold, it will quickly thicken, and you will get cherries in ruby jelly, very beautiful and appetizing!

Be sure to cook cherries in jelly for the winter, you'll see - everyone will like this unusual jam and end up one of the first!