Winter recipes for cherry jelly with gelatin

The content of the article

• How to make cherry jelly with gelatin for the winter
• Cherry in jelly for the winter
• Seedless Cherry
• Cherry jelly for the winter from mashed berries

Such an unusual method of berry harvesting fell in love with housewives who were tired of making jams and compotes. Garden cherry, canned in jelly on agar or gelatin – a delicious dessert that brings a lot of benefits to the body, and absolutely dietary. How to cook this dish and how many ways to create it?

How to make cherry jelly with gelatin for the winter

This dessert has many advantages: firstly, it is very simple to cook, it takes less time than for a full jam. Secondly, gelatin is a source of collagen, especially valuable for women. If you add an incredible taste and aroma with a minimum of calories to this, the result is an ideal dish, the recipe of which must be added to every home cookbook. General nuances of preparing the right cherry jelly for the winter with gelatin:

• If you want jelly that looks like marmalade, you can preserve the seedless frozen fruit by chopping it with a blender.
• Agar agar can also act as a gelling agent: the same collagen, but of plant origin. The jelly hardens better with it, does not “melt” at room temperature, however, it can only dissolve in boiling water (from 95 degrees).
• For agar, the ratio of powder to water is 2 tsp. to 200 ml. For gelatin – 1 tbsp. l to 200 ml.
• Group A gelatin (marking on the package) gives a higher density, therefore it will be preferable to a product of group B.

Cherry in jelly for the winter

Preserving this berry is a pleasure, since the acids in its chemical composition are better than any third-party ingredients and help store the product for several winters. If you sterilize jars, there will be no problems with procurement. The classic recipe involves the use of:

• cherries – 1 kg;
• sugar – 0.75 kg;
• instant gelatin – 2 tbsp. l with the top.

Technology for making jelly for the winter:

1. Remove ponytails from cherries, fill it with water for an hour to drive out possible worms (relevant for a summer harvest).
2. Combine sugar with gelatin powder, mix. Sprinkle this mixture over dried cherries, put in the cold.
3. After 10-12 hours, juice will appear. You need to warm the berries with it on the stove, cook for a couple of minutes.
4. Remove the foam, let the mass boil for another minute, remove from heat.
5. Pour into jars, tighten the lids.

Seedless Cherry

Work with this recipe can’t be called quick if you use the berries you picked yourself: eliminating the seeds will take a lot of time. However, the finished dessert is perfect for baby food, as the fear disappears that the baby will choke. As a filling for baking jelly from pitted cherries for the winter with gelatin, it is also better than the classic version discussed earlier.

Product list for 6 cans of half a liter:

• cherry (so that it fills all containers to the throat);
• sugar – 0.6 kg;
• gelatin powder – 75 g.

Cooking principle:

1. Wash berries, drain excess water. Using a special tool or the end of a regular spoon, remove seeds from them. If you measure the volume of already prepared cherries, then it should be approximately on the shoulders of each jar.
2. Pour 0.5 l of cold boiled water into the bowl, carefully pour the gelatin. Not the other way around! If you fill the powder with liquid, lumps may form.
3. After 30-60 minutes (depending on the instructions on the packaging) put the container on the stove. Warm to 60-65 degrees, mix. Do not boil.
4. In a separate saucepan, combine the sugar with the cherry, warm to separate the juice. Stir, cook over medium heat for 5-6 minutes, periodically getting rid of foam.
5. Gently add portions of the gelatin mass while stirring the cherries. Remove from fire immediately.
6. Pour into pre-sterilized jars, close without re-sterilization.

Cherry jelly for the winter from mashed berries

This recipe has an interesting feature – the finished product is similar to marmalade in a jar. The treat is safe even for children, it can be excellently stored for several years, but it is often eaten much faster. Such a delicious cherry jelly for the winter with gelatin is recommended to be prepared in large quantities. If you want a very thick dessert that can be cut, increase the amount of gelatin to 100 g, and reduce the volume of water for swelling to 2 glasses.

The ratio of the main ingredients is as follows:

• pitted cherries – 2 kg;
• sugar – 1 kg;
• gelatin – 80 g;
• vanillin – a pinch.

It is very easy to preserve jelly for the winter:

1. Pour the washed peeled berries with water so that it completely covers them. Wait for boiling, cook over very low heat.
2. Get rid of the liquid (can be used for compote), and scroll the cherries in a blender or wipe with a colander.
3. Add sugar, let the mass stand until juice.
4. Pour gelatin in a separate container with 3 glasses of water.
5. Transfer the container to the stove, wait for boiling and, removing the foam, cook for a quarter of an hour. During this time, the juice will turn into syrup, which will begin to change its consistency, thickening.
6. Transfer the swollen, transparent gelatin mass to cherry jam. Add a couple of grams of vanillin. Allow the product to cool and quickly pour into cans.