Cherry jam: recipes for the winter with gelatin

Cherry jam with gelatin is used as an independent dessert, and as a filling for homemade cakes and ice cream. Fragrant delicacy is good for the prevention of colds in the winter.

How to make cherry jam with gelatin

Most often, jam is prepared in the summer, when cherries ripen en masse. But even in the cold season, you can make a delicious dessert from frozen fruits.

A delicacy is cooked only from fully ripened berries. Moreover, they must reach technical maturity directly on the tree. This greatly affects the taste. When harvesting, the fruits are plucked with stalks, and the branches are cut off only before making jam. If you pick clean berries right away, the juice will flow out, which will significantly reduce their shelf life.

Cherry has low gelling properties. Therefore, it is very difficult to achieve good density. To do this, it is necessary to carry out long cooking, which almost completely kills useful elements. Gelatin is added to achieve the desired consistency.

Only enameled containers are used for cooking, otherwise the color of the workpiece may change. Before sterilizing the jars, they are thoroughly washed with soda.

Fragrant and thick jam – ideal for the winter

Classic recipe for cherry jam for the winter with gelatin

The dessert is tender and delicious. In winter, it helps to resist seasonal viral infections.

Required ingredients for jam:

• cherry – 1 kg;
• sugar – 500 g;
• gelatin – 10 of

Step-by-step process:

1. Rinse the berries and put in a colander. Leave until the liquid drains to the maximum. Can be dried with paper towel.
2. Break off the ponytails. Get the bones.
3. Pass the pulp through a meat grinder, you can also beat it with a blender.
4. Transfer to a large large bowl. Move to plate.
5. Pour gelatin with water, the volume of which is used according to the recommendations on the package. Leave until completely swollen.
6. Cover the berries with sugar. Mix until smooth. When the mass boils, switch the burner mode to minimum. Cook for four minutes. Remove from fire.
7. Add gelatin. Stir until completely dissolved.
8. Pour into prepared containers. Roll up.

Thanks to gelatin, the jam always comes out thick.

A simple recipe for cherry jam with gelatin for the winter

At any time of the year, jam will please the whole family with a pleasant taste and incomparable aroma. This cooking option does not require large material and time costs. From the proposed volume of products, 250 ml of aromatic treats are obtained.

Jam Ingredients:

• cherry – 750 g;
• gelatin – 13 g;
• sugar – 320

Step-by-step process:

1. Wash the berries. Sort through, leaving only mature and dense specimens.
2. Remove the bones with a pin or knife. Transfer the resulting pulp to a saucepan.
3. Pour sugar and leave for half an hour. The berries should release juice.
4. Beat the fruits with a blender. You should get a liquid homogeneous puree.
5. Sprinkle gelatin. Stir and leave for a quarter of an hour.
6. Change to minimum burner setting. Cook while stirring constantly, otherwise the bottom layer will burn.
7. Cook 17 minutes. By this point, the mass will decrease by almost half and become noticeably thicker.
8. Drop a little mass on a plate. If the drops turned out to be tight and do not roll, then the jam is ready.
9. Pour into storage containers.

Cherry dessert is spread on a roll, pancakes, bread and served with tea

Quick recipe for pitted cherry jam with gelatin

This recipe for pitted cherry jam with gelatin is especially tender and has an incomparable chocolate aroma.

Required:

• cherry pulp (pitted) – 550 g;
• gelatin – 15 g;
• sugar – 250 g;
• cognac – 25 ml;
• cocoa – 30 g;
• citric acid – 2 g;
• instant coffee – 30 g.

Cooking process:

1. Pour cherries with a mixture of the listed dry ingredients. Stir and set aside for five hours. Stir occasionally.
2. Put on medium fire. Warm up. When the mixture boils, cook for five minutes, removing the foam.
3. Pour in alcohol. Stir and immediately transfer to sterile containers. After the workpiece has cooled, cork with lids and put it in the basement.

To store cherry jam, it is better to use small containers.

A recipe for cherry jam with gelatin and wine

A variation from Spain. Dessert is usually served with grilled meat and ice cream.

Required:

• pitted cherries – 1 kg;
• instant gelatin – 40 g;
• sugar – 800 g;
• rum – 100 ml;
• red dry wine – 740 ml.

Cooking process:

1. Place the cherries in a meat grinder and chop. Combine with half the sugar. Set aside for three hours.
2. Put on minimum fire. Boil while stirring constantly. Remove all foam. Darken a quarter of an hour.
3. Pour gelatin with water and leave for an hour. Take the volume of liquid according to the recommendations on the package. Shift to blame. Pour in the remaining sugar.
4. Heat the mixture until all the sugar crystals have dissolved.
5. Mix two pieces. Put on medium fire. Cook seven minutes.
6. Pour in the rum. Mix and pour into small jars. Cork.

Despite the sweetish aftertaste, jam is ideally combined with fried meat.

Cherry and currant jam for the winter with gelatin

The combination of two berries results in a tasty and very healthy treat.

Required:

• sugar – 500 g;
• cherry (pitted) – 500 g;
• gelatin – 25 g;
• currants – 500 g;
• water – 100 ml.

Step-by-step process:

1. Mix berries with sugar. Set aside for half an hour.
2. Move to the minimum burner setting. Boil. Boil for five minutes.
3. Pass through a sieve to make the mass homogeneous. Heat again, stirring constantly.
4. Warm up but do not boil the water. The required temperature is 60°C. Pour in gelatin. Leave until the product is completely swollen.
5. Pour over hot berries. Mix and pour into prepared containers. Cork.

It is delicious to spread a delicacy on a loaf

Pear-cherry jam with gelatin for the winter

The recipe for cherry jam with gelatin and pears for the winter will allow you to prepare a thick and rich delicacy that the whole family will love.

Required:

• ripe pears – 1,1 g;
• gelatin – 27 g;
• sugar – 1,1 g;
• cherry – 1,1 kg.

Step-by-step process:

1. Cut the skin off the pear. Remove core. Cut the pulp into slices.
2. Pour into a bowl. Add cherry pulp, which was previously removed from the seeds.
3. Sprinkle with sugar. Remove to refrigerator. Leave for an hour.
4. Beat the mixture with a blender. Change to maximum fire. Boil for half an hour.
5. Soak the gelatin following the package directions. Send to fruit mixture. Mix.
6. Pour hot into prepared containers. Roll up.

With the addition of pears, cherry jam becomes more fragrant and rich in taste.

Pitted Lemon Cherry Jam with Gelatin

The zest and lemon juice will help make the taste of the delicacy unique. You can add them to the composition in more or less quantities than indicated in the recipe.

Required:

• sugar – 400 g;
• cherry – 1 kg;
• lemon – 120 g;
• gelatin – 10 of

Cooking process:

1. Separate the stems from the washed berries. Remove bones.
2. Send the pulp to the pan. Sprinkle with sugar and stir. Leave for half an hour. Cherries should release juice.
3. Peel the lemon thoroughly with a brush, then pour boiling water over it. Such preparation will help to remove the layer of paraffin, which is used to process citrus for preservation.
4. Grate the zest. Squeeze juice from lemon. Send to the berries.
5. Beat the mixture with a blender. It should become homogeneous.
6. Sprinkle gelatin. Set aside for 17-20 minutes.
7. Boil on the minimum burner setting. Stirring constantly, cook for a quarter of an hour. Cool slightly and transfer to prepared containers.

Hot jam is first cooled, and then transferred to storage in the basement

Cherry jam with gelatin: a recipe in a slow cooker

Thanks to the device, it will be much easier to prepare your favorite treat. The slow cooker will not allow the dessert to burn and will help preserve the vitamins.

Required:

• cherry – 2 kg;
• water – 200 ml;
• gelatin – 20 g;
• sugar – 1 kg.

Step-by-step process:

1. Pour gelatin over water. Leave to swell. To make the process go faster, it is better to use instant.
2. Sort out the berries. Throw away all damaged copies. Rinse and de-stone. To speed up the process, use a special machine, pin or hairpin.
3. Transfer the cherries to a saucepan, then beat with an immersion blender. You can also turn it into a puree using a meat grinder.
4. If a completely homogeneous structure is needed, then the resulting pulp must be passed through a sieve.
5. Pour into a bowl. Turn on the “Multi-cook” mode. Boil. At this time, do not leave the device, constantly make sure that the contents do not spill over the edge. The foam must be removed.
6. Switch to Extinguish. Set the timer for half an hour.
7. Transfer prepared gelatin. Stir. Darken four minutes.
8. Pour in sugar. Stir.
9. Switch to “Multi-Cook” by setting the temperature to 100°C. Cook 12 minutes. Do not close the lid.
10. Transfer to prepared container. Roll up.

Jam should be thick and not drip off a spoon

Storage Rules

You can store the workpiece under any conditions. Well suited refrigerator, pantry and cellar. If the dishes have been sterilized, then the delicacy will retain its nutritional properties until spring, even at room temperature.

Conclusion

Cherry jam with gelatin is prepared without pits, thanks to which the dessert turns out to be homogeneous and very tasty. To improve the taste, you can add a little cinnamon, vanilla sugar or cocoa to any recipe.