Cherry confiture and jelly

Cherry confiture is an ideal product for canning for the winter. This is a great chance to keep a piece of summer that you can enjoy during the cold season. Also, good jelly and marmalade are obtained from the fruits of sweet cherries. To diversify the taste of these delicacies, you can use additional berries or fruits.

Confiture, jelly and homemade cherry marmalade are excellent desserts to please friends and family.

Secrets of making cherry confiture for the winter

The consistency of jams has a certain similarity with jelly and jams: they are quite fluid, so you can lubricate cakes with them, add them to yogurt or kefir. However, at the same time, they have a rather high degree of density. Confiture can be spread on bread, and it is also convenient for them to fill pies and other pastries.

The preparation of this product does not require much experience and diligence. There are only a few things you need to know in order to successfully do it.

To prepare this delicacy, it is necessary to select ripe and fleshy fruits. The variety of berries can be any. Yellow cherry confiture is very popular.

It is undesirable to use copper basins, since the ions of this metal will deprive the fruits of useful ascorbic acid. Aluminum dishes are also not suitable for this procedure, because a small part of it will get into the confiture due to the acidity of the product.

The composition of the fruits includes pectin substances, due to which the puree from these berries thickens during long cooking. To make the thickening process go faster, gelatin, fruits that contain a lot of pectin, or pectin itself can be added to the product.

Sterilized jars are suitable for closing and storing the product.

Cherry confiture recipes for the winter

There are countless recipes for cherry jam and marmalade. Everyone can choose a version of this product that will suit his taste.

Sweet cherry confiture: a classic recipe

For the recipe for classic cherry confiture, you will need the following ingredients:

• 1 kg of sweet cherry;
• 0,75 kg of sugar;
• 4 g citric acid.

Sort the fruits and separate the branches from them. Pour salt into a container with water (1 tsp per liter of liquid) and lower the berries there. After all the floating living creatures are removed from the surface of the solution, wash them thoroughly, lay them out on a towel or other dense fabric and wait until dry.

After removing the seeds from the fruit, cover them with sugar and let it brew for 1 hour. Put the container with the fruits on a slow fire. It should boil for about 5 minutes. During cooking, remove the foam.

After the fruits have cooled down a bit, place them in a blender to make a puree. Boil the ground mass again. Pour citric acid into it and mix thoroughly.

After the confiture simmers on low heat for 15-25 minutes, pour it into sterilized jars and close the lids.

Cherry confiture with gelatin

Required ingredients for the recipe:

• 0,5 kg of berries;
• 0,35 kg of sugar;
• 3 g citric acid;
• 6 g of gelatin.

Remove the seeds from clean and dried fruits. Make a puree. Pour it into a metal container along with refined sugar and citric acid. Boil the mass over low heat for a quarter of an hour.

Pour gelatin with cool water and pour it into the ground gruel after it swells. Boil the product for 3-4 minutes. During the cooking process, it must be stirred so that the gelatin dissolves.

Pour the confiture into sterilized jars. Place upside down after the lids are tightly closed.

Thick Cherry Confiture with Lemon and Cinnamon

Ingredients required for the recipe:

• 1 kg of berries;
• 0,5 kg of sugar;
• half a lemon;
• 1 tsp cinnamon.

Wash the lemon thoroughly and squeeze the juice out of it. Grate the rind of the fruit.

After the berries are clean, dry and pitted, cover them with refined sugar and let it brew for about 30 minutes. Then they should boil for 10 minutes on low heat. During the cooking process, the foam should be removed.

When the fruits are crushed in a blender to a puree state, pour cinnamon, juice and lemon zest to them. Boil the mass until the desired consistency is obtained.

After that, the confiture is poured into sterilized jars, which are tightly closed with lids. They need to be turned upside down and covered with a blanket.

Recipe for sweet cherry confiture with pectin

Ingredients for the recipe:

• 1 kg of fruit;
• 0,75 kg of sugar;
• 20 ml of lemon juice;
• 4 g pectin.

After washing the fruits and removing the seeds from them, grind them with a blender. Add refined sugar to the resulting puree and leave for an hour.

Boil the mass over low heat for 10 to 15 minutes. Next, pour the pectin and pour the lemon juice. The product is boiled for approximately 3 or 4 minutes more.

As a result, the confiture is poured into sterilized jars and closed with lids.

Recipe for cherry jam with apples

Ingredients for the recipe:

• 1 kg of sweet cherry;
• 0,6 kg of sugar;
• Xnumx apples.

Pour the washed pitted fruits with refined sugar and let them brew for half an hour. After that, boil them for 10 to 15 minutes, not forgetting to stir and remove the foam.

Next, take the berries out of the container in which the product was cooked, and throw small pieces of peeled apples into the remaining syrup. Fruit should boil until reduced in size by about half.

Pour the berries into the hot mass and grind with a blender. Boil the resulting puree over low heat for 10 minutes, not forgetting to stir.

Confiture is poured into sterilized jars and securely closed with lids.

Pitted orange cherries confiture

Ingredients for the recipe:

• 1 kg of sweet cherry;
• 0,7 kg of sugar;
• 1 orange

Rinse the fruits thoroughly and remove the seeds. Grind them and add to the resulting mass of refined sugar. Mix it up and cook for 10 minutes.

Dry the washed orange with a napkin and cut into two parts. Squeeze the juice into the hot mass. Next, grate the zest of the fruit there with a small grater.

Cook the resulting product over low heat for 10-15 minutes, stirring and getting rid of the foam. Pour the finished confiture into sterilized jars and close the lids.

How to make Cherry Confiture with Lemon and Strawberries

Ingredients for the recipe:

• 1 kg of sweet cherry;
• 0,25 kg of sugar;
• half a lemon;
• 7-10 strawberries;
• 2 tsp corn starch.

Rinse the fruits and rid them of the seeds. Mix with refined sugar and send to boil over low heat for about 5-10 minutes. While the berries are cooking, dilute the cornstarch with cold water and leave it for a while.

Throw a few slices of lemon and strawberries into the berry mass. After that, carefully pour the starch into the product. Next, the confiture should stand on the fire for another 3-4 minutes.

Pour the finished product into sterilized jars and tightly tighten the lids.

Recipe for cherry confiture with nuts and gelfix

Ingredients for the recipe:

• 1 kg of sweet cherry;
• 0,4 kg of sugar;
• 200 g walnuts;
• 1 tsp citric acid;
• 1 pack of gelfix.

Wash, dry and remove the seeds from the fruit. Crush them.

Stir gelfix with two teaspoons of sugar and pour into a saucepan with gruel. Bring the resulting mass to a boil. After a minute, pour the remaining refined sugar, citric acid and chopped nuts into it.

Cook the confiture over low heat for 10 minutes. and stir. When the product reaches the desired consistency, it is poured into jars and tightly closed with lids.

Cherry jelly recipes for the winter

Cherry jelly is famous for countless different recipes. To improve the taste, jelly is supplemented with other fruits.

To prepare such a dessert, any variety of berries will do. Some gourmets prefer bittersweet cherry jelly, which has a specific taste. White cherry jelly is also very popular.

Cherries in jelly for the winter with a photo:

Traditional cherry jelly recipe

Jelly Recipe Ingredients:

• 0,4 L of water;
• 10 g citric acid;
• 20 g of gelatin;
• 0,12 kg of sweet cherry;
• 4 st. l. Sahara.

Mix gelatin with water and leave for a quarter of an hour. Pour refined sugar and berries into the water. Boil future jelly for 3 minutes.

After that, turn off the heat and place gelatin, previously squeezed out of water, into the hot mass. After cooling, pour the jelly into bowls and refrigerate for 2 hours.

Recipe for cherries in jelly for the winter

Jelly Recipe Ingredients:

• 0,4 L of water;
• 6 g citric acid;
• 1 kg of sweet cherry;
• 60 g of gelatin;
• 1 kg of sugar.

To prepare pitted cherry jelly for the winter, you first need to thoroughly wash the berries. Then leave them on a towel to dry. Remove the seeds from the fruits and cover with refined sugar and citric acid, and then let it brew for 2 hours. Add 250 ml of water to the gelatin and leave it for about 45 minutes.

Boil the berries for about 5 minutes. Turn off the heat, add the prepared gelatin to the jelly and stir until it dissolves completely. Pour the liquid into sterilized jars, close and put upside down to cool. Cherry jelly with gelatin for the winter should be stored in a dark, cool room.

Cherry jelly with gelatin

Jelly Ingredients:

• 0,6 L of water;
• 0,4 kg of sweet cherry;
• 20 g of gelatin.

Wash, dry and remove the seeds from the fruit. Pour half a glass of water into the gelatin, stir and leave for 30 minutes.

Pour the berries with water, bring to a boil and cover with refined sugar. Boil the liquid for a few minutes and stir. Separate it from the fruit with a colander.

Put the swollen gelatin on low heat and stir until the crystals are completely dissolved. Add it to the berry liquid. Mix and pour jelly into bowls. Place the jelly in the refrigerator for 2 hours.

Cherry jelly with agar-agar

Ingredients for the recipe:

• 0,4 kg of sweet cherry;
• 0,7 L of water;
• 4 Art. liter. sugar;
• 2 Art. l. agar-agar

Put the berries in a saucepan, pour boiling water over and cover with refined sugar. Gently sprinkle agar-agar on the surface of the water. Boil the liquid with fruits for several minutes, stirring constantly, and then remove the pan from the heat.

The finished jelly is poured into bowls and put in the refrigerator for about half an hour.

Cherry jelly for the winter with pectin

Ingredients for the recipe:

• 0,9 kg of sweet cherry;
• 0,6 L of water;
• 0,4 kg of sugar;
• 3 g pectin.

Separate clean and dry berries from the seeds and grind in a blender. Add refined sugar to the resulting mass and let it brew for about half an hour.

Cook the puree over low heat for 15 minutes. Next, pour the pectin and boil for a few more minutes.

As a result, pour the jelly into jars and close the lids tightly.

Cherry jelly without gelatin

Ingredients for the recipe:

• 1,5 kg of sweet cherry;
• cup sugar;
• a quarter cup of lemon juice.

Place the pitted berries in a saucepan and cover with water (approximately 400 ml). On low heat, the liquid must be brought to a boil, then add the refined sugar. When it dissolves, pour in the lemon juice.

The resulting mass should be cooked for about 20 minutes. After that, the jelly is poured into hot jars and closed with lids.

Cherry marmalade recipes for the winter at home

Homemade cherry marmalade is a delicious and simple dessert. To make marmalade, you do not need a lot of products, and the cooking process does not take a lot of time and effort.

Easy cherry marmalade recipe

Ingredients for marmalade:

• 1 kg of the main ingredient;
• 1 kg of sugar;
• 1 L of water;
• 30 g of gelatin.

To start preparing marmalade from cherries with gelatin, you need to pour the refined sugar into water and boil it to a syrup state. When the liquid becomes thick, add the pureed berries and swollen gelatin. Boil marmalade again until it thickens.

Next, the marmalade is laid out in a mold and covered with cling film. It is necessary to leave it and let it thicken completely.

Cherry marmalade with pectin

Ingredients for marmalade:

• 0,5 kg of fruit;
• 0,4 kg of sugar;
• a bag of pectin.

Grind the pitted fruits in a blender with 300 g of refined sugar and cook on a slow fire for 10 minutes. After that, pour out the remaining 100 g and boil for another 5 minutes.

Transfer the marmalade to a colander and wait until all the liquid has drained. Pour it into a saucepan and add about a quarter cup of water. Bring the liquid to a boil and add another 2 tbsp. l. refined sugar.

Pour the pectin into the puree. Mix marmalade gently. This mass should be cooked for 5 minutes.

After turning off the stove, marmalade must be poured into molds and covered with baking paper. Marmalade insist at room temperature for a day.

Cherry and currant marmalade

Ingredients for marmalade:

• 0,5 kg of fruit;
• 0,3 kg of currants;
• 0,75 kg of sugar;
• 1,5 L of water.

For marmalade, put water on fire and pour refined sugar into it. When the liquid thickens to a syrup, add the pureed berries. Marmalade must be cooked over low heat for about 10 minutes, not forgetting to stir.

Transfer the thickened marmalade into molds and cover with cling film. Leave marmalade for a day so that it reaches the desired state.

How to store cherries

Marmalade and other preparations should be stored in a dry place with a low temperature. Banks can be placed under the bed or in the pantry. The main thing is that there is no high humidity in the room, otherwise mold will appear on the surfaces of the blanks.

If you store jars in cabinets, they need to be ventilated periodically. When they stand in a room with a high temperature, their lids must be lubricated with petroleum jelly.

Conclusion

Marmalade, jelly and sweet cherry confiture are delicious desserts that can be made both to enjoy immediately and for the winter. Adding various fruits and berries to these sweets diversifies their taste. Such delicacies will surely please a person in the cold season, reminding of summer.