The content of the article
With the help of blanks for the winter, you can save not only the taste, but also the benefits of cherries. Berry jelly corked in jars has a thick consistency, pleasant aroma and bright ruby color. The treat can be served as a separate dessert or used for baking..
Gelatin Cherry Jelly
As a rule, this type of workpiece is cooked using gelatin, which gives elasticity and a special consistency. Since the berries contain natural pectin in large quantities, which has a gelling effect, you can prepare a treat without gelatin. What ingredients are needed for this:
- fresh ripe seedless berry – 1.5 kg;
- water – 100 ml;
- sugar – 1 kg.
Tasty cherry jelly for the winter – recipe:
- First of all, we clean the berries from seeds and dirt. Then they should be crushed with a pusher or grind with a blender.
- Pour the cooked mass with 0.1 liter of water and put the dishes on the fire (medium intensity).
- Using a spoon, stir the mass every 30 seconds. Cook it no longer than 7 minutes.
- After wipe through a sieve to get juice.
- Mix the resulting liquid with sugar and simmer for 35-45 minutes over low heat. Seedless cherry jelly for the winter will be ready when the taken spoon of dessert does not spread over the saucer.
- Optionally, add vanilla or a stack of brandy to the finished treat. Pour everything into the processed jars and roll them with lids for the winter.
Winter cherry jelly with gelatin
All kinds of jams, preserves, compotes are prepared from berries, but these recipes from cherries for the winter are already familiar to Russian housewives and are not of interest. Gentle jelly has not yet had time to become boring, so it is made more willingly. Cooking a treat is simple and quick, and besides, children love it very much. What is needed to make seedless cherry jelly for the winter:
- gelatin – 1 unitary enterprise. (20 g);
- ripe seedless fruit – 1 kg;
- purified water – 1000 ml;
- granulated sugar / powder – 1000 grams.
How to cook a treat:
- Cherry preservation for the winter begins with the preparation of berries. To do this, wash the fruits under running water, take out the seeds.
- We fall asleep with sugar, in an enameled container we put on the stove, turning on a slow fire. When the sugar melts, pour half a liter of water here.
- When the syrup boils (after about half an hour), we begin to slowly inject the gelatin, previously diluted in water (in proportions of 1:10).
- We spread the prepared jelly from ripe pitted cherries for the winter in sterile jars, roll them up and put them in a cool place.
Cherry in jelly
The dessert prepared according to the proposed recipe is not only tasty, but also beautiful. For three liters of goodies you need to take:
- granulated sugar – 1 kg;
- black sweet fruit without seeds – about 2.5 kg;
- distilled water – 500 ml;
- gelatin – up to 70 g.
Step by step recipe:
- We remove the seeds, pour the raw materials into the pan with a thick bottom, crush the berries with sugar and put the container on the stove.
- Pour the indicated amount of gelatin with hot water.
- When the workpiece begins to boil, we detect another 5 minutes, then set the pan aside. Pour the swollen gelatin into the container, mix the contents thoroughly.
- We scatter the delicacy on the banks, clog them. After cooling, the jars are rearranged for storage in the refrigerator. If the bottom of the pan burns during cooking, you can clean it with soda.
Cherry Juice Jelly
There are many recipes for sweet winter preparations of berries, among which jelly made from seedless cherry juice for the winter is very popular. At the same time, so that the dessert taste is soft and does not cause heartburn, the natural sweet and sour juice is diluted with water in an arbitrary amount. What components are needed for procurement:
- fresh sweet fruits – 2 tbsp .;
- water – 1 tbsp .;
- gelatin – 30 g;
- icing sugar – to taste.
How to make dessert:
- Using a juicer, we extract berry juice, then it should be filtered through a sieve or gauze.
- Add powdered sugar (you can add sand, but it dissolves more slowly), water.
- Bring the ingredients to a boil, then cool to a medium-hot state. Add gelatin to the liquid, quickly mixing the contents of the dishes. No lumps should remain.
- Filter the liquid again, pour a small amount of sugar into it. After cooling the workpiece, lay it in jars and cork.
Could you please share a simple recipe or step-by-step instructions for making pitted cherry jelly to preserve for the winter? I’m interested in learning a delicious way to use my surplus of cherries and want to ensure the jelly will store well. Any tips or suggestions would be greatly appreciated!
Can anyone please share a reliable recipe for making pitted cherry jelly that can be preserved for the winter? I’ve been wanting to try making it, but I’m not sure where to start. Any tips or instructions would be greatly appreciated!
Sure! Here’s a reliable recipe for making pitted cherry jelly that can be preserved for the winter:
Ingredients:
– 4 cups of pitted cherries
– 4 cups of granulated sugar
– 1/4 cup of lemon juice
– 1 package of pectin
Instructions:
1. Sterilize your canning jars and lids by boiling them in water for 10 minutes. Set aside to dry.
2. In a large saucepan, crush the cherries using a potato masher or the back of a spoon to release their juices.
3. Add the lemon juice and bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and let it simmer for 10 minutes.
5. Strain the mixture through a fine-mesh sieve or cheesecloth, pressing on the solids to extract as much liquid as possible. Measure 3 cups of the strained cherry juice.
6. In a separate bowl, mix the pectin with 1/4 cup of sugar to prevent clumping.
7. Return the cherry juice to the saucepan and bring it to a boil.
8. Gradually add the pectin-sugar mixture while stirring constantly.
9. Increase the heat to high and bring the mixture to a rolling boil that can’t be stirred down.
10. Add the remaining sugar and stir continuously for 1 minute.
11. Remove the pan from heat and skim off any foam that has formed on the top.
12. Pour the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace.
13. Wipe the rim of each jar to remove any spills or stickiness.
14. Secure the lids on the jars and process them in a water bath canner for about 10 minutes to ensure proper sealing.
15. Carefully remove the jars from the water bath and let them cool on a towel to room temperature.
16. Check the seals by pressing the center of the lids – they should not flex back. Store the jars in a cool, dark place for the winter.
Enjoy your homemade pitted cherry jelly throughout the winter season!
Sure! Here’s a basic recipe for pitted cherry jelly that you can preserve for the winter:
Ingredients:
– 4 cups pitted cherries
– 4 cups sugar
– 1/4 cup lemon juice
– 1 packet of powdered pectin
Instructions:
1. In a large saucepan, combine the pitted cherries and lemon juice. Bring to a boil and then reduce heat to simmer for 10 minutes.
2. In a separate bowl, mix the sugar and pectin together.
3. Add the sugar-pectin mixture to the cherries and stir until the sugar is completely dissolved.
4. Increase the heat and bring the mixture to a rolling boil. Boil for 1-2 minutes, skimming off any foam that forms on top.
5. Remove from heat and skim off any remaining foam.
6. Ladle the hot jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and top with lids.
7. Process the jars in a water bath for 10 minutes.
8. Allow the jars to cool, then check the seals and store in a cool, dark place.
Enjoy your homemade cherry jelly all winter long!
Here is a simple and reliable recipe for making pitted cherry jelly that can be preserved for the winter:
Ingredients:
– 2 pounds of pitted cherries
– 4 cups of sugar
– 1 package of powdered pectin
– 1/2 cup of lemon juice
Instructions:
1. In a large pot, combine the cherries and lemon juice. Bring to a boil and simmer for 10 minutes, mashing the cherries with a potato masher to release their juices.
2. Add the sugar and pectin to the pot, stirring well to combine. Bring the mixture to a rolling boil and let it cook for 1-2 minutes.
3. Skim off any foam that forms on the surface of the jelly.
4. Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
5. Process the jars in a water bath canner for 10 minutes.
6. Allow the jelly to cool and set before storing it in a cool, dark place for the winter.
Enjoy your homemade pitted cherry jelly all winter long!