Cherries canned in jelly - softer than jam, with a bright summer aroma of fresh cherries! Recipes for making cherry jelly for the winter

Cherry jam is the favorite of almost everyone. . This wonderful dish It is distinguished by its sophistication, color, and of course taste. Cherry jam is good to use in winter for colds, if you don’t have the famous one on hand. raspberry jam. It is best to prepare several types of cherry jam. As a rule, housewives prepare two types of jam. This is a thick, viscous drink to drink tea with in winter.

And the second type of jam, as a rule, is used for some recipes or for baking. Today you will learn how to cook unusual jam. This is jam-jelly. For such jam you need very sour cherries, but at the same time, the berries must be fleshy and full of juice. And such cherries are, as a rule, early varieties of cherries. Due to its acidity, the jam turns out like jelly. When making this jam, it is best to use pitted cherries.

After all, it is the seed that gives the jam a subtle note of almond flavor. The jam is not too sweet; on the contrary, it is sour. Therefore, jam-jelly is very good to eat when a person is sick. You cannot cook jam for a long time. In this recipe, the cherries are cooked for only a short time. And the color is amber-cherry.

What you need for cooking cherry jam-jelly:

Cherry approximately 1 kg.
Sugar 1 kg.
Water 1 glass
Sterile jars and lids.

Cherry jam-jelly - recipe

First, you need to wash the cherries well. Rinse the cherries under running water. Let the cherries sit for a while so that the cherries dry out a little.

Pour 1 kg of sugar into the pan.

Add 1 glass of water to sugar. Mix the contents of the pan well and put on fire. The syrup must be cooked until it begins to caramelize. Be careful not to let a lot of sugar build up on the sides of the pan.

When the syrup stops quickly flowing from the spoon, you need to add cherries to the pan.

The photo shows how thick syrup. This is exactly the consistency the syrup should be.

When the jam boils, it must be removed from the heat and allowed to cool completely.

When the jam has cooled completely, then it needs to be put back on the fire and brought to a boil. Next, you need to boil the jam until it starts to “puff”, so to speak. What will be heard from the pan is not gurgling, but “puff”, “puff”. That's when you need to remove the jam from the heat. The jam took about 30 minutes to cook.

Before putting it into sterile jars, you need to remove the foam from the jam. Carefully remove all the foam using a teaspoon.

The jam must be transferred to clean, sterile jars and sealed with lids.

Jam-jelly is not easy winter preparation, this is a full-fledged dessert, opening a jar of which will save you from unnecessary thoughts regarding the choice of a sweet dish to complete the meal. Having previously prepared for the winter season, sealed in jars summer berries, You will make your culinary and everyday life easier. And your family will undoubtedly be delighted with such a fragrant delicacy. According to statistics, the most popular and most beloved berry is cherry because of its unique aroma, sourish-tart taste and invaluable benefits. Think about it, one tiny berry contains whole bouquet vital vitamins and minerals: potassium, phosphorus, sodium, iron and much more. Traditionally, cherry jam-jelly is prepared using gelatin. However, if there is not a single packet of this substance in the house, then you can do without it. Below are several recipes for the most delicate, refreshing dessert made from this wonderful berry!

Classic cherry jelly jam

This recipe will require a minimum of money from you, since the set of ingredients is standard and simple. You will need:

1 kilogram of cherries;
700 grams of granulated sugar;
70 grams of gelatin;
0.5 liters of filtered water;
1-2 cans of any size (half-liter, three-liter, etc.).

Please note that the quantity of berries depends on the volume of jars for storing for the winter.

The procedure for preparing the delicacy is not complicated:

First of all, you should prepare the berries (wash, remove seeds, twigs, etc.).
Then we fill the bottle or jar to find out how many berries will fit into it.
From the jar you need to pour the berries into a saucepan for cooking (it is advisable to take a container with a thick bottom), cover with granulated sugar and put on fire.
While the jam is boiling, you need to prepare the gelatin - pour hot water and let it brew and swell. At this stage, you can prepare the jars for sealing - sterilize them.
As soon as the jam boils, reduce the heat, simmer for another 5 minutes and pour the swollen gelatin into the mixture. Don't forget to mix the sweet substance thoroughly!
Without delay, you need to pour the jam into pre-prepared jars and roll them up. If there is more jam than there are dishes for rolling, you can pour the rest into a bowl and put it in the refrigerator.
As soon as the jam in the jars has cooled, you need to put it all in the refrigerator for a while so that the gelatin “sets” better.

Cherry jelly jam without gelatin

There are times when required ingredient was not at hand. If suddenly you don’t find gelatin in your bins, it doesn’t matter, cherry jelly jam can be prepared without this component. For this recipe you will need:

2 kilograms of cherries;
1 kilogram of granulated sugar;
100 milliliters of filtered water;
2 tablespoons lemon juice (optional);
1 sachet vanilla sugar or vanilla (optional).

Preparing this cherry jelly-jam is extremely simple:

First, you should prepare the berries (wash, remove seeds, twigs, etc.) and pour into a bowl for cooking.
The next step is to mash the cherries, turning them into a soft paste, add water and put on fire.
Cooking time – 5-7 minutes. It is very important to constantly stir the brew!
As soon as the specified time has elapsed, it is necessary to remove the dishes from the stove and allow the sweet contents to cool.
After this, you need to place the saucepan on the stove again, add vanillin and lemon juice(optional) and cook for 20-30 minutes, stirring and skimming off the foam with a slotted spoon. As soon as the substance begins to thicken, remove the saucepan from the heat.
The resulting mixture should be poured into pre-prepared jars and allowed to cool. You can place the jam-jelly in the refrigerator for a while.

Serving is the desires of your soul and your heart. You can decorate the dessert powdered sugar, fresh berries, a cinnamon stick - whatever.

Benefits of cherry jelly jam

This dessert is perfect for overweight people, since sugar can be safely replaced with a natural sweetener, for example, in the form of stevia. Cherries are a well-known source of fiber, which means that the prepared delicacy will help get rid of problems with gastrointestinal tract, not to mention its positive effects on the immune system.

So delicious and without a doubt healthy dessert cherry will brighten up frosty winter evenings and tea drinking with loved ones. Surprise your loved ones with culinary delights. Homemade sweets make family smile. After all, happiness is in every single spoon.

Now the time has come preparations for the winter. Although it’s not the end of the season for vegetables and fruits, it’s time to prepare preserves. Now fruits such as cherries, currants and many others are in full swing. there's a lot this year, so let's make an unusual recipe. This will be a cherry in gelatin.

Using this recipe, you can either store such cherries all winter, or you can actually eat them directly after they’ve been prepared. Well, literally in a day. This recipe is not complicated at all. As you already understood from the title, this is a five-minute session. Before you start cooking five-minute cherry jam with gelatin, first you need, of course, to know what you will need for this recipe.

What you need to cook cherries in gelatin:

Cherry - 500 gr.
Sugar - 150 gr.
Water - 400 ml.
- 1 teaspoon.

Five-minute cherry jam with gelatin - recipe

At the very beginning of the process of preparing cherries in gelatin, let's wash the cherries. Try to rinse the cherries thoroughly. Let the water drain and dry the cherries on a towel.

Prepare gelatin. Pour 1 teaspoon of gelatin into any container.

Pour gelatin cold water. You will need about 2 tablespoons of water to fill the gelatin.

Pour 150g of sugar into the container in which you will cook the cherries. It is best to cook in enamel dishes, if you have a small number of berries. If you have a lot of cherries, then use non-enamel dishes.

We’ll also pour 400 ml of water there.

Place our pan on the stove and cook for exactly 5 minutes, stirring well.

While the cherries are cooking, the gelatin will already swell. Try to buy instant gelatin. You can buy sheet gelatin. It is more expensive, but it is colorless and of higher quality.

Pour the swollen gelatin into a saucepan with boiling cherries. Mix everything well. It is necessary that the gelatin is completely dissolved. Please note that the mixture should not be brought to a boil. As soon as you see the mixture begin to boil, immediately remove the pan from the stove.

Fill sterilized jars prepared in advance with the cherry mixture. The mixture will turn out liquid, don’t let that scare you.

At this stage we see that there is still foam at the top of the jar. Remove the foam with a teaspoon. The main thing is to remove all the foam so that the jam does not ferment.

After this, you need to close the jars with lids that were previously sterilized.

Leave the jars to cool completely. When the jars have cooled, they should be placed in a cool place. It is better if it is either a refrigerator or a basement or cellar. After you place the jam for five minutes, it will be ready in a day. It will completely harden and become a full-fledged jelly. Five-minute cherry jam with gelatin The taste is very pleasant, sweet and sour, the cherries remain whole and soaked in syrup. The jelly itself is very stable and pleasant to the taste. Bon appetit.

Five-minute cherry jam with gelatin. Photo

The queen of berries is how cherries are often called. Indeed, we enjoy it with pleasure not only in fresh, but also in desserts and baked goods. And we don’t want to put up with the fact that at the end of the season we will be left without our favorite treat. In addition to its great taste, cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore there are many various recipes berry preservation. The most common are jams, marmalades, compotes. But for some reason we forget about another amazingly tasty delicacy that will delight us in winter - cherries canned in jelly.

What is the difference between jelly and jam and other preparations?

Berry jelly is often replaced in conversation with jam or confiture. But any cook will immediately say that this is wrong. How does jelly differ from its prepared counterparts?

Jam is usually called 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 cooked for a short time, several times, so that it has time to cool down between cooking times.

Confiture is a jelly-like type berry mass, which is a type of jam. IN finished form It is permissible to have whole fruits or pieces in the confiture.

But the jelly is individual. This is not a type of preserve 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 move on to choosing cherries for the blanks.

You can make a delicious and aromatic jelly from cherries.

What berries are suitable for jelly?

Any variety is suitable for this kind of preparation. You can take both sour and sweet berries. Even mixing varieties when preparing a delicacy 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 the jelly.

We take fresh cherries, just picked. After all, this berry has a very thin and delicate peel. And cherries can easily go bad, even if they are slightly damaged.
Berries for jelly must be whole, without cracks. Rotten and burst ones are removed during selection from the total mass.
If we plan long-term storage throughout the winter, we remove the seeds.
When the jelly is prepared for immediate use, the seeds do not need to be removed. They impart a light almond aroma to the product.
Be sure to remove the stalks.

Cherries for jelly are selected ripe and without blemishes.

How to make dessert more flavorful

Fragrant herbs and spices will give the jelly a more refined taste.

The French add tartaric acid to the jelly, 1 tsp. for 1 kg of berries. It is poured into the delicacy immediately after cooking. Acid is not only a good preservative, but also enhances the alluring aroma of cherries. You can buy this ingredient in the spice departments of supermarkets. If it was not possible to find a solution, it can be replaced with dry red wine at the rate of 0.5 tbsp. for 1 kg of cherries.

To make the jelly more fragrant, after cooking, add vanillin (at the tip of a knife). Mix gently so that the berries remain intact.

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

If you want to add a little daring touches to the smell and taste of the jelly, you can add a few cloves 5 minutes before the end of cooking. It’s important not to overdo it, it’s better to stop at 2-3. Larger amounts may make the aroma too strong.

Cinnamon will add a hint of mystery

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

Speaking about mint as a taste and smell enhancer, it must be emphasized that there are quite a lot of varieties of this plant. These include spearmint, peppermint, longleaf mint, tarragon, field mint and apple mint. Not every one is useful for jam, compotes or jellies. We can use only 3 of these varieties for cooking:

Curly mint. It does not have a sharp cooling taste, but at the same time mint gives a wonderful refreshing effect. It is used in cooking and homemade preparations in fresh and dried form.
Many nationalities actively use long-leaf mint just to add flavor to drinks, desserts and preparations. It is also used to reveal the more subtle taste of marinades, fermented products, marmalades and jam.
Peppermint can be added fresh or dried. But, as a rule, it is not combined with spices. Peppermint self-sufficient. Like spices, its dosage is minimal. Fresh mint is added from 1 to 5 g, dried mint 0.2 - 0.5 g per serving. Add spice 5 - 10 minutes before readiness.

Peppermint is added shortly before the jelly is ready.

Proportions of cherries and sugar to prepare 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 sugar cannot spoil the preparations. After all, if you do not add granulated sugar, the product may ferment or become moldy. But what should you do if your family likes moderately sweet treats? 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 does a product prepared for the winter last?

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

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

Pasteurization and sterilization

Berry preparations are usually subjected to heat treatment.

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

Pasteurization is used for fruits, berries and vegetables whose cell sap is acidic.

How to pasteurize berry preparations

Place a clean rag or wooden grate at the bottom of the bucket or pan.
Carefully pour water into the pan. Its quantity is easy to determine - the liquid level should reach the shoulders of the jar.
Place the jars filled with jam and cover them with lids. To prevent the lids from accidentally lifting and water from getting into the workpiece, place a weight on top. For this purpose, you can take any large flat plate.
Turn on the heat and bring the water to the required temperature.
We pasteurize the dessert for the period specified in the recipe.
After heating the product, the weight is removed, and the jar, without lifting the lid, is removed from the water using special tongs and placed on a table with a soft bedding (towel or clean rag).
The jars are hermetically sealed using a special sealing key.

Using tongs you can easily remove the jar from hot water

Sterilization

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

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

Jelly with a small sugar content should be refrigerated, but even in this way it is not recommended to store it for longer than 90 days. This is explained by the fact that sugar, in combination with natural pectin contained in the berry, forms a gelling mass. The amount of sugar in the jelly determines its gelatinousness and transparency - the main factors determining the quality of the dessert. Granulated sugar in a ratio less than 1:2 makes the delicacy more liquid, prone to fermentation and mold, which reduces the quality of the product. Thus, the product becomes perishable, 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 lids are best to use for winter preparations?

A seaming wrench is used to seal a metal cap without a thread.

Jelly can be rolled with a special key (to do this, take metal lids without threads), for jars with screw threads, metal screw caps are used. But to facilitate the process of closing the 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 sealing quality and shelf life.

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

Cherry delicacy recipes

Let's consider various recipes making jelly.

We will need:

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

Preparation:

Remove pits from washed cherries. This can be done with a special machine or a pin.
Steam in a saucepan Not large quantities water. The pan must be covered with a lid.
After 3-5 minutes, remove the mass from the heat.
Wipe through a sieve or colander.
Gradually add apple juice and sugar to the resulting cherry puree.
We bet on small fire and cook until thickened.
Pour the hot jelly into sterile jars.
Tightly tighten the metal lids with a special wrench.

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

For cooking tasty treat First remove the pits from the cherries

Jelly with “Zhelfix” from pureed cherries

Many housewives have a pertinent question: “Zhelfix” - what is it? Just a gelling additive. In large quantities, in addition to other components, it contains natural pectin, which is derived from apples and citrus fruits. Gelatin, we remind you, is of animal origin, and “Zhelfix” consists only of plant substances In addition, it completely preserves the color, taste and vitamins of the berries. If desired, “Zhelfix” can be replaced with pectin. The difference will not be noticeable.

Cherry - 1 kg;
sugar - 500g;
"Zhelfix" - 1 pack.

Preparation:

To quickly remove seeds from berries, boil the cherries covered over low heat for 3 minutes.
The juice formed as a result of cooking is poured into a separate bowl.
Using a mixer or blender, beat the cherries in a saucepan until pureed.
Rub the mixture through a sieve into the juice. Through the small cells, the pulp easily penetrates into the future jelly, and the seeds remain in the strainer.
Mix “Zhelfix” with 2 tablespoons of sugar.
While stirring, pour the Zhelfix mixture into the slightly warm cherry mixture.
Bring to a boil.
While stirring the mixture with a wooden spoon, add the remaining sugar. After which the cherry should boil again.
After boiling, cook for 3 minutes.
Pour into dry sterilized jars.
Close the lids tightly and put away until winter.

Video: jelly with “Zhelfix”

Cherry dessert with gelatin

This is a type of jelly, but using gelatin. The cooking process itself takes little time and, despite the long-term settling of the juice overnight, is considered a convenient and fast method.

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

Preparation:

Wash the cherries thoroughly and remove the pits.
Add sugar.
Mix carefully.
Place the cherries in a cool place overnight. After this time, the berries will release juice.
Now put the pan with the cherries on low heat.
Stirring, bring to a boil and cook for 3-4 minutes.
We dilute gelatin cold boiled water, then heat until dissolved (do not boil!).
After the cherries have boiled for the required time, add gelatin, stir, turn off the heat, and skim off the foam.
Immediately place the hot jelly into dry and sterile jars.
Cover tightly with plastic lids.
Then we turn the container upside down and wrap it in a towel for 10–12 hours.
The jelly is ready and can be put away in the cellar.

Important! Gelatin cannot be boiled, as this will worsen 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.

Preparation:

Pour the juice into the pan.
Let's fall asleep there granulated sugar, mix.
Place the container with juice on the stove.
Stirring, bring to a boil.
Boil over low heat until foam appears.
When foam appears, remove it from the surface with a spoon.
Cook the juice and sugar until the mixture thickens.
Don't forget to stir all the time so that the delicacy doesn't burn.
Place into sterilized jars.
We roll up the jars.
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.

Preparation:

Wash the berries thoroughly and remove the stems.
We rub the cherries through a sieve - you should get a puree.
Add sugar.
Mix.
Cook until thickened.
We distribute the finished treat into sterile jars.
Close with screw-on metal lids.
We put it in the cellar or pantry.

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

Jelly with seeds in a slow cooker

Required Products:

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

Preparation:

Cover the berries with sugar.
Leave for 2 hours until the juice releases.
Mix.
Set the multicooker to “Stew” and set the time: 1 hour.
In a separate bowl, dissolve gelatin in required quantity water.
Let the sweet berry mass cook.
Fill the gelatin with water. Before adding to the jelly, heat the swollen gelatin.
As soon as the multicooker signals to stop cooking, add gelatin, mix and distribute the dessert into sterile jars.
Roll up the lids with a special key and turn them over.
We wait until the workpiece cools down and put the jars in the pantry or cellar.

Prepare jelly in a multicooker using the “Stewing” mode

Is it possible not to cook berry jelly?

As it turned out, it is possible. Fruit juice 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. The riper the cherry, the large quantity it contains pectin. But even unripe berries can be used for jelly. The hardness of cherries and other berries and fruits is explained by the fact that they contain protopectin. When the berries ripen or are exposed to temperature, the protopectin breaks down, releasing the pectin they contain. That is why the recipe calls for adding hot water. Of course, the jelly will not look exactly like store-bought jelly. But sugar, combined with pureed berries, will actually gel, as it is a thickener. Sweet liquid syrup It won't work when cooked.

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

Preparation:

Remove the pits from the washed cherries.
We pour the released juice into a separate bowl - we won’t need it anymore. You can give it to children to enjoy.
Grind the cherries through a meat grinder.
Add sugar and mix well until completely dissolved.
Add hot water and mix again.
We roll them into jars, having previously placed parchment under the lids. The properties of parchment help prevent mold from appearing on jelly and other products. It serves as a kind of barrier between the dessert and the environment where the fungus occurs.

Video: cherry jelly for the winter with gelatin

Tender, juicy, sweet and sour – that’s all she is, a wonderful, beautiful cherry. Recipes for the winter suggest preparing this healthy berries in the form of jam, jam, jelly and vitamin drinks. Preservation can be done in an enamel pan, copper basin or slow cooker. Ready sweet product in all variants it turns out incredibly tasty, surprisingly aromatic and nourishes the body natural vitamins, so necessary on cold winter days.

Cherry - a recipe for pitted jam for the winter

To make cherries for the winter using this recipe, you will have to tinker a lot. But ready dish It fully justifies all the efforts and turns out incredibly tasty, thick and rich.

Ingredients needed for pitted cherry jam recipe

cherry – 4 kg
sugar – 5 kg

Step-by-step instructions for a recipe for pitted cherry jam for the winter

Five-minute cherry jam with pits - a recipe for the winter

Do you want to boil cherries for the winter, but you don’t have the time or desire to spend a lot of time choosing seeds? Then this simple but very helpful delicious recipe. It will take about half an hour to prepare, and in the end you will get a completely unusually exquisite sweet dish with a subtle, seductive aroma. You just need to eat the delicacy within a year, otherwise the bone will begin to secrete harmful substances and will spoil the bright and juicy fruit and nut shades.

Necessary ingredients for the recipe for five-minute jam with seeds

cherry – 2 kg
gelling sugar – 1.6 kg
almonds – 150 g
cherry liqueur – 4 tbsp

Step-by-step instructions for preparing five-minute cherry jam for the winter

Sort the cherries and remove the stems. Wash the berries well, dry on a kitchen towel, place in deep container and sprinkle with gelling sugar.
After 2-3 hours, put the vessel with the fruit-sugar mixture on the fire, bring to a boil, remove the foam that forms on the surface and boil for no more than 5 minutes.
Remove from heat, pour in liqueur, add thinly sliced almonds, mix everything well, place in sterilized jars, seal with lids and cool completely. That's it, cook for five minutes and the seeds are ready. Put it in the refrigerator or cellar until winter sets in.

Cherry jelly for the winter - a delicious recipe

Everyone has long been accustomed to cherries in the form of jam or jam. Therefore, if you want to make something tasty but unusual from sweet and sour fruits, use this recipe and prepare marmalade jelly with whole berries for the winter. This original dessert Your loved ones will definitely like it and be one of the first to eat it.

Necessary ingredients for cherry jelly recipe

cherry - a full three-liter jar
sugar – 1 kg
food gelatin – 75 g
water – ½ l

Step-by-step instructions for cherry jelly for the winter

Wash the stemless berries very well, place them in a colander and wait for the excess liquid to drain. Then remove the seeds from the fruit.
Pour the gelatin into a deep enamel bowl, add water and leave for a while to allow the crystals to swell.
Place the peeled berries in a saucepan, sprinkle with sugar and heat over low heat. When the fruit mixture boils, boil it for 5 minutes, carefully making sure that the sugar does not stick to the bottom and does not burn.
Heat the gelatin on a nearby burner and ensure that the granules are completely dissolved. When this happens, enter viscous liquid into the cherry mixture, mix thoroughly and remove from heat.
Spill ready jelly in sterilized jars and roll up tin lids until winter. Cool completely and store in the refrigerator or cellar.

Cherry compote for the winter with pits - a tasty and simple recipe

Cherry compote prepared for the winter according to this recipe turns out sweet, tasty and perfectly quenches thirst. However, it should be borne in mind that the drink must be consumed within a year. Then it will start to come out of the bones hydrocyanic acid and the delicacy will turn into a product harmful to humans. Therefore, if you plan to prepare a large batch of cherries for the winter, you will have to spend time and effort to remove the seeds from the berries.

Necessary ingredients for a winter compote recipe

cherry – 1 kg
sugar – 500 g
water – 3 l

Step-by-step instructions for a cherry compote recipe for winter

Remove the stems from the cherries, wash the berries and place them in dry, sterilized jars.
Boil water over high heat, pour it into jars of fruit, cover with tin lids and leave for 10-15 minutes.
Then pour the fruit liquid back into the pan, add sugar and bring to a boil.
Pour hot sweet syrup over the berries and quickly roll up.
Cover the jars with a blanket and wait until they cool completely. Store until winter in a cool, out-of-sun place for no more than one year.

How to make cherry jam for the winter in a slow cooker, a simple recipe

Cherry jam made in a slow cooker has a pleasant, delicate consistency and rich taste. The berries retain their shape well and do not become soggy during prolonged heat treatment. To make the aroma sound brighter, you can add in 10-15 minutes before the end of cooking. fruit mass a pinch of cinnamon or a small packet of vanilla sugar. The recipe allows for this.

Necessary ingredients for a cherry jam recipe in a slow cooker

cherry – 2 kg
granulated sugar 2.4 kg

Step-by-step instructions on how to make cherry jam for winter in a slow cooker

Sort the berries, wash well and remove stems and seeds. Place the peeled fruits in a multi-cooker bowl, sprinkling generously with granulated sugar.
Activate the “Stew” mode and cook the fruit mass for 1.5-2 hours.
When hot, place in sterilized jars, roll up the lids, turn upside down, wrap in a blanket and leave until completely cool. Then put it in the pantry or any other cool, dry place, protected from direct sunlight.

Cherries in their own juice for the winter, delicious recipe

Cherries contain useful substances, vitamins and various microelements in their fruits. The recipe for the winter, proposed by the author of the video, tells how to make from this berry sweet dessert V own juice. Homemade preparation It turns out more liquid than jelly, jam or jam in a slow cooker. But, despite this, the berries retain their neat shape and do not become soggy even when long-term storage. The delicacy is ideal as a pleasant addition to all kinds of hot drinks, and can also be used as a sauce for pancakes or ice cream.