TOP 10 easy step-by-step recipes for making cherry jelly for the winter
Cherry is a healthy fruit with excellent taste that can be used in the fight against various diseases and as a preventive measure. It is harvested for the winter in any form: jam, compotes, jams, freezing. Delicious jelly can be made from this fruit. There are simple recipes for making cherry jelly for the winter, so even an inexperienced housewife can make such a dessert.
Features of making cherry jelly for the winter
A wide pot is used to make the jelly. If the evaporated area of liquid is large, the dessert will cook quickly.
If jelly is being prepared without the inclusion of berries in its pure form, then it is better to use a juicer and boil the nectar with granulated sugar until thickened.
You do not need to take thickeners in bags, it is better to purchase regular gelatin or agar-agar.
How to choose and prepare foods
The choice of fruits must be approached thoroughly, since the quality of the dessert will depend on the quality of the cherries.
To make jelly, you can take unripe cherries, which contain a lot of pectin. The best choice is a fruit with green tails. If they are brown, this indicates a stagnant crop.
They take the berry that is not overripe, sour and spoiled. Before purchasing, you need to sniff it. If you smell fermentation, the fruit will not be suitable for harvesting.
Tainted cherries can ruin all jelly - it will just turn sour.
You need to check the fruit for worminess by breaking it. The presence of a worm in one cherry indicates the defeat of the entire party, and it is better not to take it. Also, the presence of worms can be determined externally - the berry is soft to the touch, has a dark color.
Container preparation rules
Jars with lids are well washed with a solution of baking soda in ordinary soapy water. Then you need to check the cans for cracks, chips.
Sterilization can be carried out for a couple of 15 minutes by placing the wire rack on the pan, placing the jars with the neck down. Lids are boiled before seaming.
Jelly recipes for the winter
There are several ways to prepare a delicious dessert using different ingredients.
Dessert with pulp without thickener
Components used:
- seedless fruit - 1 kg;
- granulated sugar in a ratio of 1 to 1 (to the volume of puree);
- water.
Cooking process:
- Put the main product in a saucepan and cover with water so that the berries are completely covered.
- Heat the dishes to a boil, simmer for an hour over low heat, removing the foam.
- Separate the broth, grind the fruit using a sieve.
- The volume of the resulting measured mass is filled with the same amount of sugar.
- While heating moderately, bring the mixture to a boil and boil for 15 minutes, stirring and removing the foam.
- Roll up the prepared dessert, put the containers upside down and wrap them up.
With lemon juice
Dessert ingredients:
- 1.5 kg of fruits;
- 250 ml granulated sugar;
- ¼ glass of lemon juice.
The boneless berry is sent to a bowl, water is poured, heated to a boil. Sugar is then added and the dessert is cooked until dissolved.
Next, lemon juice is poured, the jelly is boiled until thickened with stirring.
The cooked delicacy is distributed in containers, rolled up.
With gelatin
To make jelly, you need the following ingredients:
- 3 l cherries;
- 1 kg of sugar;
- 70 gr. gelatin;
- 500 ml of water.
The main product is pitted, washed, dried. Gelatin is soaked in water. The berry with sugar is sent to gas, brought to a boil while stirring. Dessert is brewed for 2-4 minutes.
The gelatin needs to be heated to dissolve it, poured into a container with berries. The ingredients are mixed. Dessert should be distributed in jars, which should be dry and warm.
With zhelfix
To make jelly you need to take:
- 1 kg of cherries;
- 1 packet of zhelix;
- 1 kg of sand.
How to make dessert:
- The berry is washed out, the stone is removed.
- In a blender, the fruits are mashed and poured into cooking utensils.
- Zhelfix powder is mixed with 2 tbsp. l. sand, sent to puree from cherries, everything is mixed.
- The mass is sent to the fire, brought to a boil, stirred.
- The remaining sugar is poured in, while stirring, the mixture is brought to a boil.
- The dessert is brewed for 5 minutes, while the foam is removed.
- The delicacy is removed from the stove, mixed well, laid out in dry cans, tightly screwed with lids.
- The container is turned upside down for 5 minutes. When the containers are cold, you can put them in the closet for storage.
A properly prepared jelly will thicken when cooled.
With pectin and tartaric acid
For dessert you need to take:
- 2 kg of berries;
- 300 ml of water;
- 800 gr. sugar for 1 liter of juice;
- 3-4 gr. pectin;
- 1 tsp tartaric acid.
The fruits are separated from the seeds, kneaded with a crush. Water is added and the dessert is cooked for up to 7 minutes, until liquid forms.
The nectar should be driven through cheesecloth, the fruits are not wrung out, since the drink should have a transparent appearance.
Having made a strong fire, the juice should be boiled in half, stirring and removing the foam. Then sugar is added at 800 gr. for every liter of nectar, and the mass is cooked for about 15 minutes.
Send pectin diluted in water to a bowl and cook until the dessert thickens. Tartaric acid is added to the finished delicacy, and it is removed from the stove.
Hot dessert is poured into containers.
With whole cherries
List of components:
- berry - the volume will depend on how much is in a 3-liter bottle;
- 1 kg of granulated sugar;
- 70 gr. gelatin;
- 500 ml of water.
The fruit is covered with sugar, the mass is put on gas, brought to a boil, and cooked for up to 5 minutes. Gelatin is soaked in water, warmed up and sent to the berry. Everything is mixed, the heat is removed. When hot, the dessert is sealed. Canned berries can be stored without refrigeration.
Felt cherry
To make jelly, you will need:
- cherry juice - 1 l;
- sugar - 500 gr.
The fruit is immersed in hot water for a quarter of an hour. The fruits are passed through a juicer to obtain nectar.
The nectar must settle, the light part merges. 0.5 kg of granulated sugar is added per liter of nectar. The mass is cooked for an hour until it thickens. At the same time, it is interfered with and the foam is removed.
Pour the dessert into containers.
Without cooking
Required Ingredients:
- 2 kg boneless cherries;
- 1 kg of sugar.
The fruits must be mashed with a blender.Then add sugar and continue grinding until it is completely dissolved. Set aside the mass for 15 minutes. Mix.
Pour the finished dessert into jars, close with a nylon lid.
Jelly with seeds in a slow cooker
For dessert you will need:
- 500 gr. cherries;
- 2 cups sugar
- 2 tbsp. l. granulated gelatin.
Cooking steps:
- Cover the berries with granulated sugar.
- Leave for 2 hours for the juice to stand out.
- Mix.
- Set the "extinguishing" program and set the time to 1 hour.
- Put to cook.
- Pour gelatin with water. Before sending the swollen gelatin in jelly, it must be heated.
- When the multicooker notifies about the end of cooking, you need to send gelatin into the bowl, mix the ingredients, and then distribute the dessert among the jars.
How to make frozen cherry jelly
Products used:
- 150 gr. frozen cherries;
- 100 g Sahara;
- 10 gr. gelatin;
- 2.5 glasses of water.
Water is poured into gelatin, and it should swell for 50 minutes. The frozen product is filled with water, sugar is added. Send the mixture to gas, dissolve the sugar. Strain the nectar.
Using a water bath, gelatin dissolves, it is poured into a compote and stirred.
Put the berries in the finished container and fill them with liquid.
Terms and conditions of storage of cherry jelly
Treats are stored in a cool and dry place. If it is a cellar or basement, then there should be good ventilation with the exception of stagnant air.
If the product is not sterilized, the storage temperature is up to +10 degrees for no more than six months.
Berries with pasteurization, sterilization can be stored at temperatures up to +20 degrees for 12 months. A high temperature will lead to cloudiness or sugaring of the workpiece.
