Cherry jelly for the winter with and without seeds

Any housewife can make cherry jelly for the winter. The main thing is to arm yourself with some culinary tricks and follow the recipe, and then you will get an unusually tasty and fragrant supply, which will contain summer extract, preserved for the winter.

What is the difference between jelly and confiture, jam and jam

Jelly for the winter is made using various additives, thanks to which it becomes uniform and gelatinous. Confiture is represented by a jelly-like mass with the inclusion of whole fruits or their pieces. Jam is prepared by long-term boiling of berries or fruits endowed with pectin, due to which the sweetness has a viscous consistency. Unlike jelly and confiture, jam does not require additional additives to form the desired shape. Jam consists of whole or chopped fruits and a large amount of sugar, from which a thick syrup is obtained with pieces of boiled berries or fruits.

Rules for making cherry jelly at home

The key to success in preparing an easy and healthy stock for the winter is not only following the recipe exactly, but also choosing the right ingredients. Therefore, for a rich color, original taste and aroma of cherry jelly for the winter, you need to know which berry to use, as well as which thickener to use, since the consistency of the dessert will depend on it.

How to choose a berry

To prepare a cherry dessert for the winter, you can use any variety, but it will be especially successful from felt cherries with gelatin. This variety of culture has a pleasant taste, and also gives the dessert tenderness and sweetness.

According to the recipes, you should choose a whole product, if desired, separating the bone. The berries must be ripe, without visible damage and decay processes, with a pleasant smell.

The final result will depend on the variety, degree of maturity and quality of the fruit. Preparation of cherries for processing consists of several stages:

• soaking berries in cold water for 1 hour;
• thorough washing of the fruit and the mandatory removal of the stalk;
• removal of bones if necessary.

What gelling agents can be added to cherry jelly

Gelatin can be used as a thickener when preparing jelly for the winter. But it may not harden due to the increased acidity of cherries. Therefore, it is important to give preference to products containing pectin, powder, citric and sorbic acid. These substances are ideal to use, as they are designed specifically for the manufacture of jelly. Pectin will provide a dense texture, quick solidification and can increase the shelf life of sweets.

One of the best remedies is agar-agar, since it solidifies completely at room temperature and is distinguished by its usefulness and naturalness. The only negative is that it needs to be soaked several hours before the start of the cooking process.

Cherry in jelly: a simple recipe for the winter

Easy and fast, and, most importantly, an original way to prepare a dessert for the winter with gelatin. It is quite presentable because of the whole, evenly spaced fruits in the jelly.

Ingredients:

• 1,5 Art. l gelatin;
• Xnumx g cherries;
• 300 d Sahara.

From the washed fruits, remove the seeds with a skewer or a small wooden stick. Cover with sugar and place in a warm place for 3 hours to form juice. Pour gelatin of quick dissolution with cool water in a ratio of 1: 4, wait until it swells. Bring the berries with sugar to a boil, stirring regularly, then reduce the heat and hold for another 10-15 minutes. Add gelatin and mix. Warm slightly, avoiding boiling, and pour into sterilized containers. Close and turn upside down to cool.

Cherry in jelly without gelatin with red currant      

Delicacy without gelatin has a pleasant sweet and sour taste. Despite the absence of gelatin, it quickly and efficiently freezes.

Ingredients:

• 1 kg of cherries;
• 1 kg of currants;
• 700 ml of water;
• 700 g of sugar per 1 liter of juice.

Crush pure cherries and currants in a deep container with a spoon. Pass the mixture through a sieve and boil the resulting juice. Pour sugar and continue to boil, systematically stirring and removing the resulting foam. After 30 minutes, pour into a clean container and seal.

How to make pitted cherry jelly

A dessert for the winter with gelatin can be made both with whole berries and with ground ones. The process is short in time, and the result always pleases with its pleasant taste properties and external features.

Ingredients:

• 1 kg of sugar;
• 1 kg of fruit;
• 1 packet of gelatin.

Remove the seeds from the fruit and sprinkle sugar on top. Heat up and, adding water, bring the composition to a boil. After an hour, begin to gradually introduce gelatin pre-diluted according to the standard. Keep on fire for another 10 minutes and carefully pour into sterilized jars. Allow the finished jelly to cool slightly and move to a cooler place for long-term storage.

The recipe with ground pitted berries differs only in that before adding sugar and gelatin, you should first crush the berries using a blender or spoon.

Jam – cherry jelly with stones

Such a recipe is much faster and easier, and the dessert itself, prepared with the addition of gelatin, has a dense texture and delicate rich taste.

Ingredients:

• 300 g of berries;
• 50 ml of water;
• 100 grams of sugar;
• 1 tablespoon of gelatin.

Before harvesting, it is necessary to wash the berries in advance, place them in a saucepan, pour water and put on fire. Add sugar and boil for about 5 minutes. Add instant gelatin, cool slightly. Pour the liquid into jars and twist. Fans of cherry delicacies will be happy with jam with the addition of gelatin.

Cherry jelly with gelatin: recipe with photo

A natural homemade dessert for the winter according to this recipe will turn out much better than store-bought products. It only takes 25 minutes to make gelatin treats and then enjoy them all winter long.

Ingredients:

• 1 pack of gelatin;
• 500 ml of water;
• Xnumx g of granulated sugar;
• 300 g of cherries.

Recipe:

1. Dissolve gelatin in 200 ml of water and set aside to soak until swollen for 10 minutes.

   

2. In a saucepan with water, combine sugar with berry juice, put to boil over medium heat.

   

3. Then add cherries to the syrup, boil for two minutes and remove from the stove.

   

4. Allow to cool slightly and mix with gelatin, mixing well for 3-4 minutes.

   

5. Pour the dessert into a jar and set aside in a cool room.

   

The result is an excellent delicacy with a pleasant delicate taste, which will delight in winter with memories of a sunny summer.

Cherry jelly without gelatin

The composition of cherries contains a large amount of a substance such as pectin, thanks to which the jelly is able to take shape without the use of gelatin.

Ingredients:

• 2 kg of cherries;
• 1 kg of sugar;
• 100 ml of water;
• lemon juice to taste;
• vanillin at will.

Dry the washed fruits, remove the seeds and grind until smooth. In a deep container, dilute the water with the resulting mixture and put to boil. Bring the contents to a boil, stirring regularly, and strain through a sieve. Add sugar, vanillin, lemon juice to the contents. Boil the resulting liquid for half an hour. Then pour into prepared containers, cork.

How to make cherry jelly with gelfix

This recipe includes a specially formulated substance that, like gelatin, provides excellent results.

Ingredients:

• 1 kg of cherries;
• 100 ml of water;
• 750 grams of sugar;
• 1 pack of gelfix.

Pour the prepared berries with water and put on fire. After boiling, separate the juice from the cherry, beat it with a mixer and skip using a sieve. Gelfix connect with 2 tbsp. l. granulated sugar and pour into liquid. Put the future jelly on the fire and boil. Add the rest of the sugar and cook for 5 minutes. Pour into carefully sterilized jars.

Detailed recipe:

Recipe for homemade cherry jelly with pectin

To make delicious homemade cherry jelly, you need pectin, a healthy organic additive. With its help, the delicacy will quickly thicken and will be stored for a long time in special conditions.

Ingredients:

• 1 kg of cherries;
• 1 kg of sugar.

Wash 1 kg of cherries, get rid of the seeds and chop by hand. Combine pectin with 2 tablespoons of sugar, as shown on the package, and add cherries. Send the mass to the fire. After the contents boil, add the remaining sugar and boil for 3 minutes after boiling again. Pour the finished dessert into jars and, having rolled up, place in a warm place to cool.

Cherry jelly with agar-agar

In addition to gelatin, you can use a natural vegetable thickener for homemade jelly. Agar-agar is perfect for jelly for the winter, as it will provide it with a special taste and long-term storage.

Ingredients:

• Xnumx g cherries;
• 1 L of water;
• Xnumx g of granulated sugar;
• 12 g of agar-agar.

Pour 400 g of cold water over agar-agar and set aside for a while. Combine washed cherries with water and put on fire. Add sugar, bring the mass to a boil. Boil the thickener for about 10 minutes, then combine with the workpiece. After boiling again, allow to cool slightly and pour into jars.

Delicate felt cherry jelly

Cherry of this variety has a thin delicate skin, small size and pronounced sweetness. It is great for jelly, but not suitable for long-term storage.

According to the recipe, it is necessary to lower 1 kg of berries into boiling water and drain the water after 15 minutes. Crush the fruits and filter through a sieve. Wait until the juice settles, and combine the upper light part of the liquid with 0,5 kg of granulated sugar. Cook for about an hour until thickened, stirring occasionally. After pour into jars to cool.

Cherry juice jelly recipe for the winter

If you have ready-made cherry juice, you can make jelly for the winter with gelatin. The recipe is fast and unpretentious in requirements.

Ingredients:

• 4 glasses of juice;
• 30 g of gelatin;
• cinnamon, nutmeg optional.

Combine a glass of juice with gelatin and wait until it swells for 5-10 minutes. Pour the remaining juice and put to boil, stirring occasionally, until the gelatin is completely dissolved. After cooling, pour into jars and place in a cool place.

How to cook cherry jelly for the winter without cooking

In just an hour, you can prepare a cherry delicacy for the winter without subjecting the berries to heat treatment and without using gelatin. This method is unique in that it retains a large number of useful properties due to the freshness of the fruits consumed.

According to the recipe, you need to wash 2 kg of cherries, removing the seeds, and chop in a blender. Add 1 kg of sugar and mix thoroughly. The resulting mass immediately pour into jars and put in a cool, well-ventilated place for long-term storage.

An unusual recipe for cherry jelly with a spicy taste

Cherry jelly for the winter with gelatin can acquire an original taste with a chocolate and coffee note and melt the heart of even the most fastidious gourmets. The piquancy of the taste qualities of the delicacy exceeds all the expectations of relatives and friends during evening gatherings.

Ingredients:

• 500 g cherries;
• 200 grams of sugar;
• 1 pinch of citric acid;
• 1,5 tbsp. l. cocoa powder;
• 1 tbsp. l. instant coffee;
• 20 ml brandy;
• 15 g of gelatin.

Wash the cherries, remove the seeds and gradually add all the other bulk ingredients. Leave for a few hours to release as much juice as possible. Bring the resulting mass to a boil, periodically removing the foam. Add cognac, mix well and pour into jars. Store refrigerated for up to 6 months.

How to cook cherry jelly for the winter in a slow cooker

To prepare a delicacy for the winter in a slow cooker with gelatin, you need to remove the seeds from the prepared berries and chop them with a blender. Mix a homogeneous mass with pre-moistened gelatin. Place the mixture in a slow cooker and, collecting the foam, bring to a boil. At 60 ° C, boil for another half an hour. Pour 300 g of sugar, and after boiling again, pour into jars and cork.

Terms and conditions of storage of cherry jelly

After cooking, cherry jelly is rolled into prepared jars and allowed to cool. Ready dessert for the winter should be in dry, cool rooms. A well-ventilated cellar or basement is ideal.

The shelf life of cherry jelly is 12 months at no more than 20 C. If the temperature is higher, the workpiece will become cloudy and sugary.

Conclusion

Cherry jelly for the winter is a gentle homemade sweet that melts in your mouth with a pleasant aftertaste. The delicacy will create a cozy atmosphere during family winter gatherings, and will also become an indispensable dessert on the festive table.