Cherry jam with pitted gelatin, with pits: the best recipes for the winter

Pitted cherry jam with pitted gelatin is a delicious dessert that can not only be eaten in its pure form, but also used as a filling for pies, as a topping for ice cream, waffles or buns. Gelatin in the composition gives the finished product a denser consistency, not fluid and jelly-like.

How to cook cherry jam with gelatin for the winter

Cherries ripen in mid-summer, towards the end of July. But you can cook a sweet treat not only from a fresh product. Frozen cherries are perfectly stored in the freezer, they are suitable for preparing a delicious and healthy dessert at any time.

Harvesting for the winter is boiled from whole fruits or pitted cherries. The second option allows you to exclude wormy berries from getting into the total mass, which can spoil the taste and appearance of the dessert. But if the quality of the fruit is undeniable, you can make pitted cherry jam.

Gelatin itself can be a gelling agent in recipes. Many housewives use agar or special gelfix bags of different brands. Regular gelatin is sold in two forms – powdered and in plates. The second option is a little more expensive and requires more, so it’s easiest to use gelatin powder from any company.

Simple Pitted Cherry Jam with Gelatin

The classic recipe consists of only three ingredients – cherries, sugar and gelatin. The number of fruits is 500 g, the same amount of sugar, about 1 sachet of gelling agent.

Fragrant and thick cherry jelly for the winter

Step-by-step process of making pitted cherry jam with gelatin according to the classic recipe:

1. Rinse the collected fruits, carefully sort them out, remove the seeds manually or with the help of special devices, drain a little excess juice.
2. Dilute gelatin according to the instructions on the package, put on a slow fire and heat.
3. Pour the prepared berries with sugar and leave for 15-20 minutes.
4. Boil the jam over moderate heat, stirring constantly, for half an hour.
5. Remove the workpiece from the heat and after a couple of minutes pour in the prepared gelatin, mix thoroughly.
6. Pour the cherry dessert into sterilized jars and roll up the lids.

Cherry jam with pitted gelatin

This recipe uses the same ingredients as in the classic preparation of jam, in proportions of 1 to 1. Washed cherries must be covered with sugar, at the time of boiling, add a little water to the pan. Pitted cherry jam with gelatin cannot be used as a filling for baking, but it is a wonderful independent dessert for hot tea.

From fragrant summer fruits, it is not at all necessary to remove the seeds

Recipe for pureed cherry jam with gelatin

Cherry jelly or jam can often be found on store shelves, but on an industrial scale, the dessert is prepared with the addition of flavors, dyes, and harmful preservatives. If the hostess makes homemade jam herself, she will be sure of its quality and benefits.

Ingredients required:

• pitted cherries – 2 kg;
• water – 500 ml;
• sugar – 1 kg;
• gelatin – 70 of

Delicious dessert with a simple recipe

Cooking process:

1. For cooking, you should sort out the fruits, remove the seeds. Pour the cherries with the indicated amount of water and boil for about 15 minutes. Drain the liquid and put the cherry in a colander.
2. Punch the fruits with a blender until smooth or pass through a fine sieve, cover the gruel with sugar.
3. Soak gelatin in water, when it swells, put on medium heat to heat.
4. Boil the cherry mass and cook until thick for about 25 minutes, remove the foam that appears with a spoon.
5. Remove the jam from the heat and add the gelatin mixture, stir, then pour into sterilized jars and roll up.

In winter, you can serve such a wonderful jam for any dessert – pancakes, pancakes, pancakes, croissants.

Pitted cherry jam with gelatin and prunes

Prunes will help dilute the sweetness of cherry fruits and give the finished dessert a pleasant sourness. He is also able to change the color of the jam, make it less transparent and dark.

Ingredients needed:

• cherry – 1 kg;
• prunes – 300 g;
• sugar – 500 g;
• gelatin powder – 30 g.

Cherry jam with prunes

Process the main ingredient and remove the bones. Rinse prunes, dry on paper towels and, if necessary, cut into several pieces. Put the food in a saucepan, sprinkle with sugar and leave for several hours. When the sugar is completely dissolved, put the jam on medium heat and bring to a boil, boil for no more than 15 minutes.

Pour gelatin with water for 30 minutes, warm to the desired temperature and add to the total mass. Stir, remove the jam from the heat and pour into clean jars. When the dessert has completely cooled, its consistency will become thick and jelly-like.

Recipe for cherry jam with gelatin and cocoa

A few tablespoons of cocoa powder will add an amazing chocolate taste to ordinary jam. Cherry and chocolate are one of the best combinations in cooking.

You will need the following ingredients:

• cherry – 1 kg;
• sugar – 1 kg;
• gelatin – 30 g;
• cocoa powder – 4 tbsp. l .;
• cinnamon stick – 1 pc.

The process of making cherry jam with cocoa

It is required to take 1 kg of pitted cherries, cover with sugar and leave for several hours. When the berries release their juice, add cocoa and put cinnamon, put the pan on medium heat and bring the mass to a boil. Turn off, cool and boil the jam again. The foam must be removed, and also ensure that the mass does not burn.

Do this boiling procedure three times. For the third time, add instant gelatin powder. If not, then use the usual composition according to the instructions on the package.

Once again bring the cherry jam to a boil, mix thoroughly and pour into sterilized jars. Wrap the containers when they cool down – put them in the cellar or basement.

Winter jam “Cherry in gelatin” with vanilla

Jam will be much more aromatic if you add a few pinches of vanilla sugar or real vanilla extract to it. Would need:

• cherry – 1 kg;
• sugar – 1 kg;
• gelatin – 25 g;
• vanilla sugar – 20 g.

Dessert option

Step-by-step cooking process:

1. Separate the pits from the cherries, cover the berries with sugar in a deep saucepan.
2. After a few hours, put the workpiece on the fire and bring to a boil.
3. Boil cherry jam for 15 minutes, remove the foam when it appears.
4. While the mass is boiling, soak the gelatin in cold water.
5. Warm the dissolved gelatin to 65 degrees, add to the jam removed from the heat, pour the indicated amount of vanilla sugar on top, mix everything thoroughly.
6. Pour jam into sterilized jars.

Storage Rules

Cherry jam with gelatin, pitted or whole fruit, according to any recipe, should be stored in clean, sterilized jars in the basement or cellar. Sugar acts as a natural preservative, so there is no need to put additional substances or aspirin tablets in jars.

In this state, jelly-like jam retains its freshness and density for about a year. The dessert is so tasty that it does not need to be stored for a long time. In winter, cherry jam will be eaten ahead of everyone else.

Conclusion

Cherry jam with pitted gelatin will benefit the whole family. This dessert contains potassium, magnesium, phosphorus and folic acid. These substances are indispensable for a woman during pregnancy. Also, cherry jam is rich in B vitamins and occupies an honorable first place among similar products in cooking.