Cherries canned in jelly - softer than jam, with a bright summer aroma of fresh cherries! Cherries in jelly - a simple and tasty recipe for the winter.

There are never too many recipes, so having found new recipe with the intriguing name “cherry in jelly”, I immediately tried it. The impression is wonderful, because this is not ordinary jam, but a ready-made dessert. Stunningly aromatic, beautiful pomegranate color, not too sweet jam keeps well, despite slight heat treatment. The berries turn out completely fresh. Hold magic recipe, in which the most difficult thing is to get the seeds.

How to cook cherries in jelly

You will need:

Cherries, already pitted - a full 3 liter jar.
Granulated sugar – kilogram.
Gelatin (pectin, agar-agar) – 70 gr.
Water – 500 ml.

Step by step recipe:

Let's work hard first. Wash the berries, remove the stems and seeds. Immediately pour into the pan in which you will cook.

Pour in thickener hot water, leave to swell. Instead of gelatin, you can take any product with pectin.
Cover the cherries with sugar and place on the burner.

Slowly, without rushing to warm up the berries, let them boil. Don’t make the heat too high and don’t go too far; the dessert needs regular stirring.
After boiling, let it cook for 3-5 minutes, no more.

At the same time, warm the gelatin a little until it completely dissolves.
Pour the thickener into the dessert and immediately remove the pan from the heat.
Roll up or close nylon covers. From the proposed number of berries, you will get 6 half-liter jars.

Ideally, jam should be stored in the refrigerator to prevent the mixture from fermenting.

Video recipe for cherries prepared in jelly; I hope that the preparation will not cause any difficulties for you. Happy canning everyone.

Summer is not only a vacation, but also a time to prepare for the winter. During this period, every housewife tries to prepare various preserves from fruits, berries and vegetables to please your loved ones in winter.

No sweet tooth will refuse to enjoy bright and aromatic cherry jam. There are a lot of options for making this delicious jam - there are recipes with seeds, there are without them, and you can make jam with chocolate, lemon, with gelling agents or “five-minute” jam.

I suggest making cherry jam with gelatin. You don’t have to cook this jam for a long time; gelatin will help you get thick jam behind a short time. The most important thing is to choose high-quality, proven gelatin so that it does not let you down when making jam.

Let's prepare the products according to the list.

We sort the berries, wash them and, if you are not sure that the berries are free of worms, soak them in cool water for 20-30 minutes. Then put it in a colander to drain the water.

Now the slowest process is removing the seeds. Pour pitted cherries (1 kg) into a saucepan with a thick bottom.

Add sugar, mix and leave for 10-15 minutes. Then put the pan on low heat and, stirring occasionally, bring to a boil.

At this time, heat the water on the stove to a temperature of 60 degrees, don't boil! Or, as I did, I added water to the juice remaining after removing the seeds to the 100 ml mark and heated the mixture until hot. Pour gelatin with hot water or a mixture of juice and water, stir and leave to swell.

As soon as the jam boils, cook it for 5 minutes over low heat, stirring. Remove the pan from the stove. Mix the swollen gelatin and pour it into the pan.

Stir the jam well and immediately pour it into sterile dry containers, screw or roll up the lids.

Soft cherry jam with gelatin is ready. Fragrant berries goes well with delicate, moderately sweet jelly. When the jars have cooled, place them in the refrigerator, cellar or basement for storage until winter, if not eaten earlier))

It’s impossible not to love cherry jam. It is very tasty, sweet and aromatic. How to cook it, read this article. I offer 5 proven recipes sweet preservation. Cherries can be boiled with or without pits, with the addition of gelatin and even chocolate.

Don’t forget to prepare jars and lids in advance; they need to be sterilized. Most often this is done over steam for 5-15 minutes (depending on the size of the jar) or in the oven. Place the jars in a cold oven, and then turn on the heat to 140 degrees. After heating the oven, sterilize for 10 minutes. Boil the lids for 5 minutes.

For jam you need to take good cherries- not sluggish, not rotten, without spots, mature.

You might think that this jam can be prepared in 5 minutes? In fact, this jam takes longer to cook, it’s just that according to the cooking technology there are stages of 5 minutes. The jam turns out thick and has a beautiful rich color.

Ingredients:

cherry - 800 gr. (weight without pits)
sugar - 1 kg (5 tbsp. 250 ml)

Making pitted cherry jam:

1. First you need to wash and sort the berries, remove the seeds from them (use a pin or a straw for cocktails).

2. Pour all the cherries into the pan and add 1 cup of sugar. Place on low heat and bring to a boil. Be sure to stir. The cherries will release juice and the sugar will dissolve. When the jam boils, time it for 5 minutes and cook it for just that long.

3. After 5 minutes, add another glass of sugar. Stir again, bring to a boil and cook for another 5 minutes. Then repeat the procedure: add a glass of sugar, wait until it boils and cook for another 5 minutes. And so 5 times, according to the number of glasses of sugar. When you pour out the last glass of sugar, bring it to a boil again and cook for exactly 5 minutes the last time.

Don't forget to skim off any foam that will form.

4. Pour the jam into sterilized jars using a ladle that has been previously doused with boiling water. Roll up the lids. Turn the jars over and let the jam cool. After cooling, the syrup will become thicker than when hot.

Cherry jam according to a 1973 recipe

This recipe is interesting because the berries themselves do not cook for very long, leaving fresh taste and aroma. The syrup is boiled separately. This jam will taste different from the “five-minute” jam. Perhaps you are a fan of just this option?

Ingredients:

cherries – 2 kg (pitted)
sugar - 2 kg
lemon juice- 2 tbsp.

Preparation:

1. Cherries, as usual, need to be washed and dried. Remove low-quality berries. Remove the seeds. Weigh the berries at this stage. You need the same amount of sugar as pitted cherries.

2. Pour about 100 grams into the cherries. sugar from the total amount. Stir. Place in a deep sieve or colander (place the sieve in a bowl) and leave for 1-2 hours to allow the juice to drain.

3. Pour the resulting juice into the pan and add all the remaining sugar to it. Set to simmer over medium heat. Be sure to stir constantly to prevent the sugar from burning. Bring to a boil and reduce heat to low.

4. Pour lemon juice into the syrup and cook for 7-8 minutes.

5. Then place the cherries in the syrup and cook over the same low heat until boiling. When the jam boils well, foam will appear. Turn off the heat, skim off the foam and immediately place in sterilized jars. Screw on with sterile caps.

6. Turn the jars over and leave to cool. That's it delicious jam cherry for the winter with a wonderful aroma and dense berries.

How to make thick cherry jam with pits?

Cherry jam is also made with pits. Those who cook without seeds say that the seeds contain hydrocyanic acid, which is poisonous. But in fact, this acid is neutralized by glucose, which is abundant in sugar. In addition, the decomposition temperature hydrocyanic acid- 27 degrees. Therefore, jam with seeds is absolutely harmless. We ate this jam throughout our childhood and no one felt bad. But when in doubt, eat the jam within a year of canning.

But cherry liqueur made with pits can cause poisoning. Although some claim that the seeds are healthy and eat them to prevent cancer. In general, we will not go into the investigation, but will begin to describe the recipe.

Ingredients:

cherry – 1 kg
sugar - 1 kg

Method for making jam with seeds:

1. Pour half the sugar into the basin or pan where you will cook the jam. Sprinkle washed and dried cherries on top. Sprinkle with remaining sugar.

2. Leave the berry to stand for 5-6 hours so that it releases juice.

3. When the cherries stand and release their juice, you can start cooking them. Place the bowl with the future jam over medium heat and, stirring constantly so that the sugar does not burn, bring to a boil.

There is no need to cook the jam for a long time. Once it boils, turn off the heat. Collect any foam that forms. Leave the cherries in the syrup to steep for another 6 hours.

4. After 6 hours, bring the jam to a boil again so that it bubbles well and turn it off again. Leave for another 6 hours.

5. Remove the berries from the syrup. This is done in order to boil the syrup alone to the desired thickness. If you cook it with berries, they will lose their shape and taste. Therefore, take out the berries and cook one syrup until tender, stirring.

The readiness of the syrup is checked as follows: drop a drop on a saucer. The drop should not spread, but remain in the form of a ball.

6. Return the berries to ready syrup, bring to a boil and you can pour the jam into sterilized jars. Pour in and leave to cool slightly for 15 minutes, then roll up the lids.

7. Turn the jars over and check them for seal strength. Leave the jam to cool upside down and then store it in storage.

Cherry jam with chocolate and cognac

If in Cherry jam add chocolate - it will turn out like delicious dessert like candy. You won’t be able to keep children away from this jam, and adults won’t mind enjoying it either. Cognac will give the jam a very pleasant aroma. The alcohol itself will evaporate, so don’t worry, there will be no alcohol in this jam. In addition to cherries, they also make “plum in chocolate” jam, the recipe for which I will write a little later.

Ingredients:

cherry – 1 kg
sugar - 600 gr.
dark chocolate 72% - 100 gr.
cocoa powder - 1 tbsp.
cognac – 50 ml

How to make cherry jam with chocolate:

1. The cherries need to be washed very well, the stems and leaves removed, and dried. Remove seeds from berries. This is convenient to do with a pin. Place the cherries prepared in this way in a saucepan or basin in which you will cook the jam.

2. Cover the berries with sugar and leave for 1-2 hours so that the cherries release their juice.

3. Dissolve cocoa in cognac to make homogeneous mass. If the cocoa does not dissolve well, warm up the cognac; in a warm liquid, things will go much faster and better.

4. When the cherries release juice, you can start making the jam. Place the bowl with the berries over medium heat and bring to a boil. All this time you need to stir so that the sugar does not burn. When the jam boils, reduce the heat and skim off all the foam. Cook, stirring occasionally, for 30 minutes.

5. Break the chocolate into pieces and put it in the jam when it has been cooking for half an hour. And at the same time, pour in cocoa and cognac.

6. Stir the jam and cook it for another 10 minutes over medium heat. The chocolate should be completely dissolved.

7. Sterilize jars and lids in advance. Pour the boiling jam into the jars with a ladle and screw on the lids. Turn the jar over and leave it in this position until it cools completely.

8. So this delicious jam is ready with unusual taste and aroma. Help yourself and treat your loved ones. A jar of this jam will be an excellent gift for your loved ones.

Recipe for cherry jam with gelatin

If you add gelatin to the jam, the syrup will turn out thicker without prolonged boiling. You can replace gelatin with agar-agar.

Ingredients:

cherries – 1 kg (peeled)
sugar - 700 gr.
gelatin - 2 tbsp.

Making cherry jam with gelatin:

1. Wash the cherries, sort them and remove the pits. Do not allow spoiled or rotten berries to get into the jam.

2. Add sugar to the cherries, stir and place in the refrigerator for 3-4 hours to allow more juice to appear.

3. When the berries have stood, start making the jam. Place the pan over medium heat. Use a silicone or wooden spatula to pry the sugar at the bottom to prevent it from burning.

4. Pour gelatin cold water and let it sit to swell.

5. When the jam boils, continue to cook it, stirring. And be sure to remove the foam, which will not allow you to store the preserves for a long time. Cook the jam for 4-5 minutes, add gelatin to it and mix well until the gelatin dissolves. Bring to a boil and turn off the heat. Immediately pour hot over prepared sterile jars. And immediately close the lids.

6. Turn the jars over, wrap them in a warm blanket and leave until completely cool.

7. Despite the fact that the jam is cooked very little, it turns out thick, thanks to gelatin. The aroma and taste of cherries are preserved, the berries are not overcooked.

Like these ones different recipes everyone's favorite cherry jam. I think that among them you will be able to find your own recipe, which will become a signature and family sign. With cherry jam, winter days and evenings will become more cozy and homely.

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Such unusual way berry preparation fell in love with housewives who were tired of making jams and compotes. Garden cherries, preserved in jelly on agar or gelatin – delicious dessert, which brings many benefits to the body, and is absolutely dietary. How to prepare this dish correctly and how many ways to create it are there?

How to make cherry jelly with gelatin for the winter

This dessert has many advantages: firstly, it is very simple to prepare, it takes less time than for full-fledged jam. Secondly, gelatin is a source of collagen, especially valuable for women. If we add to this incredible taste and aroma with a minimum of calories, the result is perfect dish, the recipe for which should be included in every home cookbook. General nuances preparing the right cherry jelly for the winter with gelatin:

If you want a marmalade-like jelly, you can preserve frozen seedless fruits by blending them.
Agar-agar can also act as a gelling agent: the same collagen, but of plant origin. Jelly hardens better with it, when room temperature does not “melt”, but can only dissolve in boiling water (from 95 degrees).
For agar, the ratio of powder and water is 2 tsp. to 200 ml. For gelatin – 1 tbsp. l. to 200 ml.
Gelatin of group A (labeled on the package) gives greater density, therefore it will be preferable to the product of group B.

Cherries in jelly for the winter

Preserving this berry is a pleasure, since the acids in it chemical composition Better than any third-party ingredients, they help to store the product for several winters. If you sterilize the jars, there will be no problems with the preparation. Classic recipe implies the use of:

cherries – 1 kg;
sugar – 0.75 kg;
instant gelatin – 2 tbsp. l. with top.

Technology for making jelly for the winter:

Remove the tails from the cherries, fill them with water for an hour to drive out possible worms (relevant for the summer harvest).
Combine sugar with gelatin powder and mix. Sprinkle this mixture over the dried cherries and refrigerate.
After 10-12 hours, juice will appear. The berries along with it need to be warmed on the stove and cooked for a couple of minutes.
Remove the foam, let the mixture simmer for another minute, and remove from heat.
Pour into jars, screw on the lids.

Cherries in gelatin without pits

Working with this recipe cannot be called quick if you use self-picked berries: eliminating the seeds will take a lot of time. However, the finished dessert is perfect for baby food, because the fear that the baby will choke disappears. As a filling for baking, pitted cherry jelly for the winter with gelatin is also better suited than classic version, discussed earlier.

List of products for 6 half-liter jars:

cherry (so that it fills all containers up to the throat);
sugar – 0.6 kg;
powdered gelatin – 75 g.

Cooking principle:

Wash the berries and let them drain excess water. Using a special tool or the end of a regular spoon, remove the seeds from them. If you measure the volume of already prepared cherries, then there should be approximately the hanger of each jar.
Pour 0.5 liters of cold water into a bowl boiled water, carefully add gelatin. Not the other way around! If you pour liquid into the powder, lumps may form.
After 30-60 minutes (depending on the instructions on the package), place the container on the stove. Warm to 60-65 degrees, stir. Do not boil.
In a separate saucepan, combine sugar with cherries and heat until the juice releases. Stirring, cook over medium heat for 5-6 minutes, periodically removing foam.
Carefully add portions of the gelatin mass while stirring the cherries. Remove from heat immediately.
Pour into pre-sterilized jars and close without re-sterilization.

Cherry jelly for the winter from pureed berries

U this recipe There is interesting feature– the finished product looks like marmalade in a jar. The delicacy is safe even for children, can be perfectly stored for several years, but is often eaten much faster. This delicious jelly It is recommended to cook winter cherries with gelatin in large quantities. If you want a very thick dessert that can be cut, increase the amount of gelatin to 100 g, and reduce the volume of water for swelling to 2 glasses.

The ratio of the main ingredients is as follows:

pitted cherries – 2 kg;
sugar – 1 kg;
gelatin – 80 g;
vanillin - a pinch.

Preserving jelly for the winter is very easy:

Pour water over the washed, peeled berries until it covers them completely. Wait until it boils, cook for very low heat.
Get rid of the liquid (you can use it for compote), and spin the cherries in a blender or wipe with a colander.
Add sugar, let the mixture stand until the juice releases.
Pour gelatin into a separate container with 3 glasses of water.
Transfer the container to the stove, wait until it boils and, after removing the foam, cook for a quarter of an hour. During this time, the juice will turn into syrup, which will begin to change its consistency, becoming thicker.
Transfer the swollen transparent gelatin mass to the cherry jam. Add a couple of grams of vanillin. Allow the product to cool and quickly pour into jars.

Video: cherry jelly with gelatin

Tastes could not be discussed. But many people consider cherries ideal for making jelly. Moderately sour, moderately sweet, with rich color and the delicate pulp of the fruits of the cherry tree make it possible to quickly and without much hassle create delicious desserts. Using different techniques and recipes, cherry jelly can be prepared immediately before use or stored for future use throughout the winter.

General rules for making cherry jelly

As in quince, apples, cranberries and black currant, cherries contain a lot of pectin. This is a natural gelling agent, thanks to which cherry jelly is often made simply with sugar. This is enough for the product to become thick and acquire a gelatinous consistency.

Cherries for jelly are used whole (with or without pits), in the form of puree or juice (with pulp and pure). The fruits are selected when they are ripe, juicy, without damage or rot. The smell of cherries should be pleasant, without notes of fermentation.

There are dozens of variations on the “cherry jelly” theme. But no matter which recipe is used, the process of preparing fruits for processing is always the same:

1. The fruits are poured with cold water for 60 minutes so that the worms living in them float to the surface.

2. Wash the cherries and pick off the stems.

3. If indicated in the recipe, remove the seeds.

After this, the product is ready for further processing.

Thickener cherry jelly gelatin (regular or instant), agar-agar, pectin can be used. Each of them has its own characteristics.

Thus, gelatin, if the proportions are exceeded, can give the dessert a specific flavor. Therefore, this ingredient should be added to cherry jelly exactly as much as indicated in the recipe. In addition, you need to take into account that gelatin does not interact well with sour fruits, which is why jelly from whole cherries may not harden well. Finally, gelatin should not be added to boiling liquids - the gelling properties of the thickener when high temperatures disappear.

Pectin, on the contrary, can be boiled. Jelly with such a thickener always turns out dense. Pectin is equally suitable for both quick desserts, and for making cherry jelly long-term storage.

Agar-agar is good because the jelly with it hardens well even at room temperature. The disadvantage is that this thickener must be soaked in water several hours before preparing the dessert. Plus, cherry jelly with agar is not prepared for the winter. This gelling agent is more suitable for making jams and cherry preserves.

The proportions of sugar for cherry jelly vary depending on the recipe. Average indicators are 700 g per 1 kg of fruit. IN in some cases for dessert, use less sugar - from 100 to 300 g per 1 kg of cherries.

Cherry jelly: classic recipe

Easy summer dessert, with whole berries and a pleasant sour taste. It's quick and easy to prepare.

Products:

· fresh cherries- 600 g;

sugar - 300 g;

· water - 1.2 l;

· regular gelatin - 25 g.

Recipe:

1. Gelatin is soaked according to instructions.

2. Syrup is made from water and sugar.

3. Washed pitted cherries are poured into boiling syrup. Cook for 10 minutes over low heat. Remove from the stove.

4. The swollen gelatin is heated over steam to completely dissolve and filter through a sieve. Pour into sweet fruit mixture. Stir.

5. Let the jelly cool. Poured into molds. Place in the refrigerator.

After 3-5 hours, the cherry jelly will completely harden. Before serving, the dessert is decorated with whipped cream.

Transparent cherry jelly without thickener for the winter

The most effortless and quick way Cherry jelly preparations for long-term storage. The dessert has a pure ruby color and a pleasant sweet and sour taste.

Products:

· processed pitted cherries - 2 kg;

· sugar - 0.7 kg per 1 liter of liquid;

· water - 300 ml.

Recipe:

1. The cherries are poured into a basin and filled with water. Bring to a boil over medium heat. Cook until softened.

2. The decoction is filtered through cheesecloth twice without grinding the fruit.

3. Return Cherry juice on the stove. Boil twice.

4. Add sugar in parts, stirring constantly, into the fruit mass. Cook until thickened.

5. When the jelly becomes viscous, like honey, the boiling process is completed.

The finished product is poured hot into sterilized jars and sealed. Store the sweet preparation along with the rest of the winter preserves.

Thick cherry jelly for the winter (without gelatin)

According to this recipe, cherry jelly is quite dense, with a rich aroma and delicate taste. The seeds are not removed from the fruit first, which speeds up and simplifies cooking. The proportions of ingredients are determined during the cooking process.

Products:

· washed cherries with pits;

Recipe:

1. Cherries are poured into a basin. Fill with water so that the liquid covers the fruit by 1 cm.

2. Cook at low boil for 50 minutes. The foam rising to the surface is periodically removed.

3. The broth is poured into another container. The soft cherries are cooled and ground through a sieve, separating the pulp from the seeds.

4. The resulting puree is weighed (measure the volume with a glass). Measure out an equal amount of sugar and mix it with the cherries.

5. Place the mixture on medium heat. Stirring, bring to a boil. Reduce the burner flame and cook for 15 minutes. The foam that forms on the surface is removed.

6. After the liquid has evaporated, the jelly will acquire a medium-thick consistency. At this moment, it is removed from the heat, poured into sterilized jars and rolled up.

The jars are turned upside down and wrapped. Leave it like this for 2 days. The cooled cherry jelly is transferred to the pantry for storage.

Cherries in jelly for the winter (with gelatin)

A variant of a very beautiful, tasty, healthy sweet dish. Thanks to gelatin, cherry decoction hardens well. Jelly can be prepared for the winter or as a dessert for a holiday feast.

Products:

· fresh washed pitted cherries - a full 3 liter jar;

· water - 0.5 l;

· sugar - 1000 g;

· regular gelatin - 70 g.

Recipe:

1. Gelatin is poured with water. Leave to swell.

2. The cherries are poured into a cooking container and mixed with sugar.

3. The sweet fruit mass is placed on the stove. Cook from the moment of boiling for 5 minutes.

4. Gelatin is heated over steam to completely dissolve the granules. Strain through a fine sieve. Combine with cherries.

5. Stir the mass and immediately remove from heat.

Ready jelly Whole cherries are poured hot into jars (sterilized). They're rolling up. Store in the refrigerator or dry, cold basement.

Raw cherry jelly for the winter

A very simple recipe for a delicious dessert. Since cherries contain enough pectin, you can make living jelly from them for the winter. The fruits are not exposed heat treatment, thanks to which in finished product maximum vitamins and nutrients are preserved.

Products:

· washed pitted cherries - 2 kg;

· sugar - 1 kg.

Recipe:

1. Place the cherries in parts into a blender bowl and puree.

2. Add sugar. Continue grinding the mixture until the sugar crystals dissolve.

3. Leave the cherry puree alone for 15 minutes. Stir.

Ready raw jelly Cherries are poured into jars, covered with nylon lids and stored in the refrigerator.

Cherry jelly with apple juice (without gelatin)

Another option for preparing healthy vitamin sweetness for the winter. It's easy and quick to prepare. Thanks to the pectin in apple juice, the jelly hardens well and acquires a mild taste.

Products:

· washed pitted cherries - 1 kg;

· sugar - 0.5 kg;

· natural apple juice - 250 ml;

· water - 100 ml.

Recipe:

1. The cherries are poured into a cooking container and filled with water. Steam until soft over low heat.

2. Grind the fruits hot through a fine sieve.

3. Combine cherry puree with apple juice and sugar. Stir.

4. Boil the mass over low heat by half.

The finished cherry jelly with apple juice is poured into jars and sealed. After cooling, transfer to storage in a cold basement.

Cherry jelly in a slow cooker (with seeds)

This option sweet preparation for the winter it is good because it practically does not require human presence in the kitchen. It takes a maximum of 15 minutes to prepare the ingredients and pack the finished jelly. The seed gives the dessert an unusual almond aroma.

Products:

· washed ripe cherries - 1 kg;

· sugar - 4 tbsp.;

· regular gelatin - 4 tbsp. l.

Recipe:

1. The fruits are placed in the multicooker bowl. Sprinkle with sugar. Leave for 2-3 hours so that the cherries release their juice.

2. The multicooker is turned on to the “Stew” mode for 1 hour.

3. Gelatin is poured with 50 ml of water to swell.

4. When there are 5 minutes left before the end of the multicooker operation, the swollen gelatin is heated over steam to completely dissolve the granules. Strain.

5. After the signal that cooking is complete, a thickener is poured into the hot cherry mass. Stir.

6. The finished cherry jelly with pits is immediately poured into sterilized jars and sealed.

After cooling at room temperature, the workpiece is transferred for storage to a refrigerator or basement.

Any variety of cherries is suitable for jelly. The fruits can be sour or sweet, small or large. Most recipes use fresh cherries, frozen cherries or canned juice It also makes a delicious dessert. To add a variety of flavors, lemon/orange zest or juice, vanilla, cinnamon, cloves, and dry wine are added to cherry jelly.

Dishes for cooking fruit mass should be enameled, with a thick bottom. To gel without adding thickeners, cherries are boiled for a long time. It is more convenient and faster to do this in wide basins. Aluminum utensils are not used in the preparation of sweet preparations - when oxidized, the jelly may darken and acquire an unpleasant metallic taste.

Cherry jelly is served in bowls, bowls, and glasses. Or remove from the molds and turn the gelatinous mass onto portioned plates. Decorate the dessert with whipped cream, fresh berries, pieces of fruit, mint leaves. Homemade winter preparations used as jam, served with tea, used for filling pies, layering cakes, etc.