Step-by-step recipe for making cherries in jelly with gelatin for the winter

By adding gelling agents to the jam, we make it thicker, but not overly sweet. Gelatin allows you to make jelly-like and thick even such not too pectin berries, like cherries, with a small amount of another thickener - sugar. That is why jam with the addition of agar-agar or gelatin can be called low-calorie. Today we will tell you about how to cook cherries in jelly for the winter, and give recipes with gelatin.

Features of cooking cherries in jelly for the winter

There are several recommendations for preparing berries for conservation:

1. Before cooking, they must be rinsed well, replacing the water several times and gently stirring with your hands in a basin. You need to wash to clean water.
2. Some people like to make jam with seeds, but jelly is usually made from peeled cherries. Therefore, you need to arm yourself with a special kitchen device for removing bones, or take at least an old hairpin.
3. Cherry juice splashes when peeling cherries, stains are formed. It is easy to wash them off your hands in water acidified with vinegar.

Required ingredients for the recipe

Jelly for the winter is prepared from a minimum of products - sugar, fruits and gelatin. Some recipes use water for the syrup. Sometimes they contain various additives that enrich the taste of the product. You can use brown sugar, this will also make the taste interesting.

Specificity of product selection

Jelly is stronger in those canned food, where there is more pectin. And pectin is found in large quantities in unripe cherries. Therefore, for jelly, it is better to choose berries with green stalks.

The darkened stalks indicate that the cherry is sweet, tasty, but overripe for jelly.

When choosing fruits, you need to smell - a slightly stale, stale cherry will give off the smell of wine, acid. Do not take it - it can ruin the entire workpiece and simply ferment even after heat treatment.

Finally, cherries can be wormy quite often.

If the lesion is single, then you can remove the worms by simply soaking the fruits in salted water. Let them stand a little, the worms will come out, and they can be removed.

If the cherry is very wormy, you should not cook it.

Take a look also

A simple recipe for making physalis jam for the winter

How to prepare a container?

With the container, everything is simple - the jelly is boiled in an ordinary basin or a flat-bottomed saucepan with thick walls. The finished product is poured into sterilized jars, sealed with clean boiled lids.

Cooking process

The beauty of this workpiece is that it does not cook for long, which means that many useful substances are stored in cherries. Of course, there will be a minimum of vitamin C, but valuable vitamins A, PP, and minerals will remain.For the same reason, the bright color of the jam will remain.

Now in detail the recipe for cooking with ordinary gelatin. Required:

• 2 kg of sugar;
• 0.5 kg of granulated sugar;
• 35 g gelatin;
• 250 ml of pure water.

Cooking like this:

1. Prepare cherries by removing seeds.
2. Transfer to a saucepan, cover with sugar.
3. Pour gelatin with water in a separate bowl and leave to swell.
4. Put on the smallest heat so that the cherry gives juice and begins to boil.
5. Boil for 5 minutes, then pour gelatin into it and stir.
6. Arrange in jars and close.

The second recipe uses instant gelatin. We take:

• 2 kg of peeled cherries;
• 1.4 kg of sugar;
• 8 tablespoons of quick gelatin.

We do this:

1. Mix gelatin with sugar.
2. We clean, sprinkle with sugar and gelatin and leave overnight to extract juice.
3. In the morning we put the berries on the fire, wait for them to boil, then stir and boil for three minutes.
4. We transfer the hot jelly into prepared jars, seal.

Further storage of workpieces

Jelly is stored in a cold place - refrigerator or cellar. In principle, well-cooked jelly can be kept in an ordinary apartment, but then it will not have a persistent dense appearance.

Please note that the gelling process continues for several days after cooking. So even not very thick jelly, perhaps, after standing in the refrigerator, will become ideal in density and appearance.