Cherry recipes for the winter - jams, jellies, preserves, compotes. Preparing cherries for the winter in a slow cooker

What do we usually associate with cherries for the winter? That's right, with pleasant tea drinking in the home circle on long frosty evenings. And I must say, everything that is cooked from it in the summer turns out incredibly tasty and aromatic. Winter boredom is successfully dispersed by a variety of goodies, which are also used as filling for dumplings, pies, casseroles, and other dishes. True, at this time of year, which is so characterized by colds, this berry plays a more important role. Juicy, with delicate skin, it is literally crammed with various benefits - vitamins that are so necessary for the body with a weakened immune system. So what will we put on the shelves this time, having prepared cherries for the winter? Jam or jelly, jam cooked in a slow cooker, or bright and incomparable delicious drinks? Let's sort out the preparations, because there are so many cherry recipes for the winter!

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Cherry - delicious recipes for winter preparations with photos

The most different recipes The preparations of this fruit cannot but inspire. After all, you can make anything from them that your heart desires. And when we have the opportunity to treat our guests or our family to something from canned food, we are so sincerely happy about their reaction to the cherry delicacies.

Everyone especially loves cherry jams with or without pits - this delicacy is simply excellent! And housewives who try to find as many recipes for cherry preparations as possible begin this procedure as soon as the fruits ripen and go on sale.

Cherries for the winter - cooking recipes with photos

Someone cooks it with a bone. Others like it seedless. Some people like it very sweet and thick. And others prefer recipes for cherry jam, which has a thin, sour-sweet taste. We will introduce you to different options...

Recipe for pitted cherry jam No. 1

With this delicacy you won't have to worry about your teeth - the bone will be removed and won't bother you in any way.

Ingredients:

Cherry - 1 kg.
Sugar - 1.5 kg.

Step by Step Actions

Work must begin with preparing the raw materials - cleaning it of all excess and rinsing it under running water.

After drying in a convenient way, remove the pits from the cherries.

Then we put the fruits in the bowl in which they will be boiled, and gradually put the sugar in the bowl, mixing with the berries.

As soon as the juice released from contact with sugar covers the berries, boil the contents, and after removing the foam, set aside for a while.

Has the mass cooled down? Let's boil again and cook until the drops flow down the saucer.

Let's prepare the dishes in which the preserves will be stored, sterilizing them and drying them.

Without allowing the mixture to cool, put it in jars and tighten the lids with a key.

Yes, I had to tinker a bit when preparing cherry recipes for the winter. But you get a double win - after all, more of this seedless jam will fit in the jar.

By the way, if the storage room is cool and more sugar is added, the jam can stand under a plastic cover.

Recipe for pitted cherry jam No. 2 (with the addition of mint)

This is another opportunity to prepare a wonderful, aromatic delicacy. It can be cooked with the addition herbs. This will give the treat original taste.

Ingredients:

Cherry - 800 gr.
Sugar - 1 kg. 200 gr.
Water - 3 glasses.
A few mint leaves.

Step by Step Actions

Remove the seeds from the berries washed under the tap.

Combine sugar and water to make syrup.

Let it sit for 8 hours, boil it and add it to the main raw material.

Let the mixture boil, set aside and after 3-4 hours add the liquid.

Continue cooking until it thickens slightly - pour it over the berries, continue cooking for another 20 minutes, not forgetting to skim off the foam!

Before turning off, add a little mint, mix everything and after a minute remove the sprig.

The jam should be packaged in dry sterile jars and screw them on with the lids. Well, this cooking took a lot of time too. But when the cold comes and you want to please your friends and family with something, you won’t regret putting in so much work. A fragrant, bright and tasty treat will be a real consolation!

Recipe for cherry jam with pits Five minutes

Even if you can preserve this berry without sugar, it will last a long time in a cold place. This great option For different dishes. But it’s even better if it’s a recipe for cherry jam with pits, seasoned with sugar. We offer you quick recipe Five minutes of cherry jam with a pit.

Ingredients:

Cherry - 1 kg.
Sugar - 500 gr.

Step by Step Actions

Let's prepare everything as in the previous instructions, but without removing the bone.

Sprinkle the berries well with sugar.

Wait for the juice to flow. But in no case should you crush the fruits to do this.

Let's boil everything, and here you will need a high fire - you don't need to cook for a long time.

ATTENTION: you can add a little (glass) of water if it seems that there is not enough juice! To do this, you need to boil it, then combine it with sugar, dissolve it and cook the berries for 5 minutes.

As soon as the mixture boils, note the time and cook for 5 minutes, but over low heat.

At the same time, prepare the dishes for twisting.

Then, having divided the mixture into jars, cover them with lids and tighten them with a key.

IN winter time, opening a jar of this delicious jam In five minutes, you will be happy to drink some tea with him, bake a pie, and prepare a casserole. Are there really few moments where it would be appropriate! The main thing is that this delicious aromatic sweetness was prepared quickly. This means that not only time and effort were saved, but also vitamins, which is so important at a time when the immune system is weakened!

Cherries for the winter - a recipe for jam in a slow cooker

There are different ways to prepare cherries for the winter in a slow cooker. Including in own juice, in the form of compotes and other winter delicacies. And we'll make jam.

Ingredients

Cherry - 1 kg.
Sugar - 0.5 kg.

Step by Step Actions

Let's first perform the same actions with the berries as in the previous recipes - that is, prepare them by peeling and rinsing them.

You can remove the seeds, or you can leave them.

ATTENTION: despite the fact that the taste of jam with stones is very original, experienced chefs It is recommended to store it for up to a year (due to hydrocyanic acid, which the seeds are saturated with).

Place the pulp on the bottom of the bowl and cover it thoroughly with sugar.

You need to mix the mass well, because then more juice will appear and the mass will not thicken quickly.

Cover the multicooker with a lid and set it to “stew” mode. Cook for an hour and a half.

When the mixture has boiled down, you need to pour it into jars and screw on the lids.

Without the pit, this delicacy is no less tasty. Moreover, cherries for the winter, their recipes in a slow cooker are great option for those who want to prepare useful fruits in small quantities. Jam prepared in this way will not run away or burn, while retaining maximum benefits.

Cherries for the winter - a recipe for jam through a meat grinder (version with currants)

Cherry jam - unique product. His frequent use useful not only for a bad mood or a cold, but also for gout, problems with cardiovascular system etc. In general, it is ideal when you just need to have a snack or cook something tasty. Currants added to this recipe for the winter will add a special piquancy.

Ingredients

Cherry - 1 kg.
Red currant - 0.5 kg.
Sugar - 1 kg.
Water - 3 glasses.

Step by Step Actions

We sort these and other berries, clearing them of twigs, leaves and the like, and rinse them under the tap.

First, let's work with the currants - grind them in a meat grinder or in another convenient way.

Add a little water to it, and then put it on the stove, bring it to a boil and boil - the mass should thicken.

ATTENTION: it is important not to miss the moment - the thick berry mass can instantly stick to the bottom of the dish! Therefore, you need to reduce the heat as much as possible and not be distracted from the process, stirring the mass every second.

Boil the pitted cherries and grind them in a meat grinder in 150 ml of water until tender.

Now all we have to do is mix everything and add sugar to this aromatic mass.

Boil in an enamel bowl until it reaches the consistency of jam.

Place in hot jars with lids on. It is not at all necessary to tip the jars of cherry jam down, as was done with preserves. All you have to do is let them cool and send them straight away. cool place.

And then we will spread this beauty on a piece of fresh loaf, dip a cracker in it, flavor a casserole or cheesecakes, fill pancakes with it, pour it over pancakes... It will be so delicious! This is how the hostesses keep their the best recipes cherry jam, preparing it with currants, gooseberries, apples and other fruits.

Cherries for the winter - a recipe for jelly without gelatin

Oh, how well vitamins with coumarins, which cherries are rich in, have on our body (especially if there is venous insufficiency)! Therefore, when deciding what preparations to make from them for the winter, many people store them frozen, in their own juice, and in the form of jams and jellies. Transparent, tasty - it just begs to be put into your mouth! But we offer a recipe for cherry jelly for the winter without gelatin, since its pulp contains pectins, which will allow it to thicken on its own.

Ingredients

Cherry - 1.5 kg.
Sugar - 1 0.5 kg.
Water - 0.5 cups.

Step by Step Actions

Remove the seeds from the washed fruits and, after mashing the juicy pulp in a bowl, fill it with water.

Cook the mixture over low heat for 7 minutes.

After rubbing the cooled mass to a homogeneous consistency, squeeze out the juice.

Let's connect it with granulated sugar, cook for 40 minutes, making a small fire.

ATTENTION: constantly stir the sweet mass, otherwise it will burn. This means that the taste of the sweet will deteriorate, and therefore there will be no point in leaving it for the winter.

Is the bright and transparent treat ready? We learn this by drop - it should not flow from a spoon.

As you can see, this cherry jelly recipe is simple and easy. That’s why it is prepared for future use for the winter. The mass is poured hot into sterile jars, and then treated with them, as in the situation with preserves, jams, etc.

If you want to make the mass thicker, you can add more granulated sugar (up to one and a half glasses). Adding to this delicious dessert vanilla or a little cognac will make it even more refined.

Cherries for the winter - compote preparations (recipes with photos)

Everyone loves this drink. And for its pleasant color, and for its sweet and sour taste, and for its usefulness. Close cherry compote for the winter it is very simple, that’s why it is prepared in large quantities.

Cherry compote for the winter No. 1

It is important in both this case and in the other - to estimate in advance how many fruits will fit with that amount of water. If you want sweet and sour taste, then you still need more sugar, because the berry itself is quite sour!

Ingredients:

Cherry - 1 kg.
Water - 3-4 l.
Sugar - 500 gr. (based on a three-liter bottle)

Step by Step Actions

Let's prepare the fruits and remove the seeds. You can skip this step, but the drink cannot be stored for a long time due to hydrocyanic acid. And there will be less fruit to fit.

Put the water on the fire and make syrup.

Then fill the half-sterilized jars with berries.

As soon as it boils, pour the syrup into the cherries.

Let it sit covered with lids. After 5 minutes, add the liquid and boil it.

Having poured it over the fruits for the second time, quickly tighten the jars with a key and place the bottles with the neck down.

Cherry compote for the winter No. 2 (with the addition of mint)

This recipe makes cooking just as easy. The difference is in the concentration (we put more fruits, use less water) and in the fact that we sterilize the bottles.

Ingredients

Cherry - 1 kg.
Water - 2.5 l.
Sugar - 500 gr.
A little mint

Step by Step Actions

Let's repeat the preparation of the berries, as in the first option.

In the same way, we will make syrup from sugar, but this time we will first put mint leaves into the water, and then sugar. The spice must be removed in just a minute.

Then fill the bottle two-thirds full with fruit.

Fill the contents of the bottle with hot syrup.

In parallel with preparing the syrup, we need to put water in another pan - we need to sterilize the bottle with its contents for 10-15 minutes, and immediately roll it up with a key.

Turn the jars upside down and cover with something warm.

If you fill the bottle with fruits up to the shoulders, and then pour boiling syrup, which will contain even more granulated sugar, the drink will be even more tasty and rich. Having tasted it in winter, you will return to summer - its aroma will be so bright! And as soon as the preparation time begins, you will certainly use recipes for cherry drinks, including preparing cherry compote.

Dried cherries for winter for pies - recipe with photo

They can cook a lot of things from this berry, and you are also convinced of this. After all, these recipes are only a small part of the many preparations that lovers of tasty and healthy make! Now we will share with you rare recipe how to make dried cherries for the winter.

Ingredients

Cherry - 0.5 kg.
Sugar - 800 gr.
Water - 1 l.

Step by Step Actions

Having prepared the raw materials for cooking, we will make syrup.

Then take out the seeds, so the berries will wilt faster.

Let's put them in boiling syrup. Let it cook for 10 minutes over low heat.

Having taken out the cherries, we put them in a colander - let all the moisture drain. By the way, it will make a gorgeous compote.

Then our task is to let the fruits dry. Where? Can be done dried cherries in the oven. You can take them outside, laying them out in one layer on a raft or something else.

The main thing is not to overdry the berries and make them soggy. Therefore, you need to look at them and touch them more often. Store in a dry jar or paper bag.

How to use them then? Yes, in a variety of ways. Dried cherries are good in pies, porridge, and other dishes in which jam would not be very appropriate.

Cherry wine for the winter at home

Cherries, in addition to compote, make an excellent liqueur, liqueur, and wine. Moreover, there are many recipes for cherry drinks. The wine prepares quickly, although you will have to wait longer for the effect. But the drink will turn out soft and simply charming. The main thing is to bide your time!

Cherry juice wine: recipe

Ingredients:

Cherry juice - 3 l.
Sugar - 300 gr.
Yeast starter - 0.5 l.
Alcohol - 1 l.

Step by Step Actions

Removing the seeds from carefully washed berries is an important point.

Then you need to mash the pulp in a convenient way - with a blender, meat grinder, masher, etc.

Our task is to squeeze the juice into a jar and add some cold boiled water.

After adding sugar with the starter (water, yeast), you need to mix everything thoroughly (until complete dissolution).

That's all the work! Let's send the bottle to a warm place, and after 5 days we'll drain the wine from the sediment.

Pour alcohol into the liquid, cover with a lid and leave for six months.

Afterwards, carefully pour into clean bottles and send to a cool place.

More more recipes homemade wine from this berry here (Cherry wine)

Cherry - delicious recipe winter preparations with video

There's so much in the world delicious dishes There are recipes involving cherry jam, they are so different that you can’t list them all. After all, as many housewives as there are, there are so many options for this delicious and useful product. Delicious in any form. Always appropriate. It's so easy to prepare - watch the video!

Cherries for the winter are incredibly beautiful and tasty; they are considered a sour berry. But, as we see, cooked according to good recipe and with love, it will delight you and your guests in the cold. This means that next time it will take up more space on our shelves in the form of jam, jelly and preserves, prepared in a slow cooker or in another way, compote and other drinks, including alcohol. Recipes for preparations featuring this colorful character will surely be written down in your notebooks!

A jar of magic jam because it tastes like freshly prepared cherry jelly. By carefully transferring the cherry jam and jelly into a creamer, you can please your guests with a delicious natural dessert! It’s even hard to believe that this is cherry jam in jelly that you have prepared for the winter.

Ingredients:

For a 3 liter jar:
Cherry;
water - 0.5 liters;
gelatin - 70 grams;
sugar - 1 kilogram.

P step-by-step recipe for cherry jam in jelly

Peel cherries for a 3-liter jar.
Dissolve gelatin in water and let it swell.
Cover the cherries with sugar, put on the fire, bring to a boil and cook over low heat for 3-5 minutes.
Heat the gelatin in the water a little, but note that it does not need to be brought to a boil. You just need it to dissolve well.
Pour gelatin into boiling cherries, mix well and turn off the heat.
Place the cherries in sterilized jars and roll up the lids. You can close nylon covers, but then the cherries will need to be stored in the refrigerator or cellar.
This recipe makes one 3 liter jar and 6 cans of 0.5 liters each.

Fragrant cherry jam in jelly will remind you of summer in winter and give you a wonderful mood and positive emotions!

The queen of berries is how cherries are often called. Indeed, we enjoy it with pleasure not only in fresh, but also in desserts and baked goods. And we don’t want to put up with the fact that at the end of the season we will be left without our favorite treat. In addition to its great taste, cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore there are many various recipes berry preservation. The most common are jams, marmalades, compotes. But for some reason we forget about another amazingly tasty delicacy that will delight us in winter - cherries canned in jelly.

What is the difference between jelly and jam and other preparations?

Berry jelly is often replaced in conversation with jam or confiture. But any cook will immediately say that this is wrong. How does jelly differ from its prepared counterparts?

Jam is usually called a sugar-berry or fruit mass, during the preparation of which the berries are boiled. In jam, on the contrary, the main task of the cook is to keep the berries safe and sound. To do this, the jam is cooked for a short time, several times, so that it has time to cool down between cooking times.

Confiture is a jelly-like berry mass, which is a type of jam. IN finished form It is permissible to have whole fruits or pieces in the confiture.

But the jelly is individual. This is not a type of preserve or jam. It is prepared with the addition of gelling agents: gelatin or agar-agar. And on appearance jelly is similar to jelly, not liquid jam.

So, we have decided on the differences, we can move on to choosing cherries for the blanks.

You can make a delicious and aromatic jelly from cherries.

What berries are suitable for jelly?

Any variety is suitable for this kind of preparation. You can take both sour and sweet berries. Even mixing varieties when preparing a delicacy gives a surprisingly tender and exquisite taste. The main thing is that the berry is fresh and ripe, but not overripe. Frozen cherries should not be used. It is perfect for compotes, but freezing will negatively affect the consistency and taste of the jelly.

We take fresh cherries, just picked. After all, this berry has a very thin and delicate peel. And cherries can easily go bad, even if they are slightly damaged.
Berries for jelly must be whole, without cracks. Rotten and burst ones are removed during selection from the total mass.
If we plan long-term storage throughout the winter, then remove the seeds.
When the jelly is prepared for immediate use, the seeds do not need to be removed. They impart a light almond aroma to the product.
Be sure to remove the stems.

Cherries for jelly are selected ripe and without blemishes.

How to make dessert more flavorful

Fragrant herbs and spices will give the jelly a more refined taste.

The French add it to jelly tartaric acid, 1 tsp. for 1 kg of berries. It is poured into the delicacy immediately after cooking. Acid is not only a good preservative, but also enhances the alluring aroma of cherries. You can buy this ingredient in the spice departments of supermarkets. If it was not possible to find a solution, it can be replaced with dry red wine at the rate of 0.5 tbsp. for 1 kg of cherries.

To make the jelly more fragrant, after cooking, add vanillin (at the tip of a knife). Mix gently so that the berries remain intact.

Cinnamon (on the tip of a knife) and sweet pea(2-3 grains) add a touch of mystery to this delicacy. They highlight the taste of cherries, making the aroma more subtle and refined.

If you want to add a little daring touches to the smell and taste of the jelly, you can add a few cloves 5 minutes before the end of cooking. It’s important not to overdo it, it’s better to stop at 2-3. Larger amounts may make the aroma too strong.

Cinnamon will add a hint of mystery

To make the delicacy more flavorful, add lemon or orange zest when cooking. It is very important, when cutting the zest from the fruit, not to grab the white edge, otherwise the jelly will taste bitter. The zest is cut in a spiral. When cooking, it is placed in the cherry mixture, and then removed with a slotted spoon or spoon.

Speaking about mint as a taste and smell enhancer, it must be emphasized that there are quite a lot of varieties of this plant. These include spearmint, peppermint, longleaf mint, tarragon, field mint and apple mint. Not every one is useful for jam, compotes or jellies. We can use only 3 of these varieties for cooking:

Curly mint. It does not have a sharp cooling taste, but at the same time mint gives a wonderful refreshing effect. It is used in cooking and homemade preparations in fresh and dried form.
Many nationalities actively use long-leaf mint just to add flavor to drinks, desserts and preparations. It is also used to reveal the more subtle taste of marinades, fermented products, marmalades and jam.
Peppermint can be added fresh or dried. But, as a rule, it is not combined with spices. Peppermint self-sufficient. Like spices, its dosage is minimal. Fresh mint is added from 1 to 5 g, dried mint 0.2 - 0.5 g per serving. Add spice 5 - 10 minutes before readiness.

Peppermint is added shortly before the jelly is ready.

Proportions of cherries and sugar to prepare a delicious dessert

Cherry jelly is not only a set of vitamins for the winter. It can become a full-fledged dessert or complement cakes and pastries. There is a belief among housewives that sugar cannot spoil the preparations. After all, if you do not add granulated sugar, the product may ferment or become moldy. But what should you do if your family likes moderately sweet treats? You can reduce the amount of sugar. Maximum quantity granulated sugar per 1 kg of cherries for jelly is 2 kg, the minimum is 350 g.

How long does a product prepared for the winter last?

Jars of jelly should be stored in cool and dry places. It is important that the ventilation in the cellar or basement works well, preventing the air from stagnating. The temperature for an unpasteurized product ranges from 0 to +10 o C. This jelly, according to experts, can be stored for no more than 6 months.

Berry delicacies that have undergone pasteurization and sterilization procedures can be stored at +20 o C. But this is the temperature maximum for fruit preparations. If the room is warmer, then there is a high probability that the product will become sugary or cloudy. When kept in appropriate conditions, pasteurized jelly is stored for about 12 months from the date of manufacture.

Pasteurization and sterilization

Berry preparations are usually subjected to heat treatment.

Pasteurization is a method of heat treatment food products with the need for their disinfection and longer storage. This effect is achieved through the destruction of bacteria and microorganisms. The method was proposed by the French scientist Louis Pasteur in the mid-19th century. The method consists of one-time heating of the liquid to a temperature of 60–90 degrees. The countdown begins from the moment the set water temperature is reached. The duration of the process depends on the type of workpiece. Berry jelly is usually pasteurized for a quarter of an hour (0.5 l jars) at a temperature of 85 o C.

Pasteurization is used for fruits, berries and vegetables whose cell sap is acidic.

How to pasteurize berry preparations

Place a clean rag or wooden grate at the bottom of the bucket or pan.
Carefully pour water into the pan. Its quantity is easy to determine - the liquid level should reach the shoulders of the jar.
Place the jars filled with jam and cover them with lids. To prevent the lids from accidentally lifting and water from getting into the workpiece, place a weight on top. For this purpose, you can take any large flat plate.
Turn on the heat and bring the water to the required temperature.
We pasteurize the dessert for the period specified in the recipe.
After heating the product, the weight is removed, and the jar, without lifting the lid, is removed from the water using special tongs and placed on a table with a soft bedding (towel or clean rag).
The jars are hermetically sealed using a special sealing key.

Using tongs you can easily remove the jar from hot water

Sterilization

Sterilization is the basis of long and successful storage blanks This process is heat treatment product at a temperature of 115–120 degrees for 15–30 minutes. In addition, the steam sterilization method is popular - treatment with steam under pressure for 20 minutes at a temperature of over 130 degrees.

Which jelly is considered a perishable product and how to store it

Jelly with a small sugar content should be refrigerated, but even in this way it is not recommended to store it for longer than 90 days. This is explained by the fact that sugar, in combination with natural pectin contained in the berry, forms a gelling mass. The amount of sugar in the jelly determines its gelatinousness and transparency - the main factors determining the quality of the dessert. Granulated sugar in a ratio less than 1:2 makes the delicacy more liquid, prone to fermentation and mold, which reduces the quality of the product. Thus, the product becomes perishable, and it is better to store jelly with a sugar content of 350 to 500 g per 1 kg of cherries in the refrigerator.

Which lids are best to use for winter preparations?

A seaming wrench is used to seal a metal cap without a thread.

Jelly can be rolled with a special key (to do this, take metal lids without threads), for jars with screw threads, metal screw caps are used. But to facilitate the process of closing the blanks for the winter, you can use plastic ones. It is enough to lower them for half a minute in hot water and close the jars tightly. This will require a minimum of effort and will not affect the deterioration of sealing quality and shelf life.

The cellar or basement where the jelly will be stored must be dry and ventilated

Cherry delicacy recipes

Let's consider various recipes making jelly.

We will need:

Cherry - 1 kg;
apple juice- 1 tbsp.;
sugar - 500 g.

Preparation:

Remove pits from washed cherries. This can be done with a special machine or a pin.
Steam in a saucepan with a small amount of water. The pan must be covered with a lid.
After 3-5 minutes, remove the mass from the heat.
Wipe through a sieve or colander.
Gradually add apple juice and sugar to the resulting cherry puree.
Place on low heat and cook until thickened.
Pour the hot jelly into sterile jars.
Tightly tighten the metal caps with a special wrench.

The degree of thickening of the jelly is checked as follows: drop a little jelly onto a clean saucer. If the product hardens quickly and does not spread, then the delicacy is ready.

For cooking tasty treat First remove the pits from the cherries

Jelly with “Zhelfix” from pureed cherries

Many housewives have a pertinent question: “Zhelfix” - what is it? Just a gelling additive. In addition to other components, it contains large quantities of natural pectin, which is obtained from apples and citrus fruits. Gelatin, we remind you, is of animal origin, and “Zhelfix” consists only of plant substances, in addition, it completely preserves the color, taste and vitamins of the berries. If desired, “Zhelfix” can be replaced with pectin. The difference will not be noticeable.

Cherry - 1 kg;
sugar - 500g;
"Zhelfix" - 1 pack.

Preparation:

To quickly remove seeds from berries, boil the cherries covered over low heat for 3 minutes.
The juice formed as a result of cooking is poured into a separate bowl.
Using a mixer or blender, beat the cherries in a saucepan until pureed.
Rub the mixture through a sieve into the juice. Through the small cells, the pulp easily penetrates into the future jelly, and the seeds remain in the strainer.
Mix “Zhelfix” with 2 tablespoons of sugar.
While stirring, pour the Zhelfix mixture into the slightly warm cherry mixture.
Bring to a boil.
While stirring the mixture with a wooden spoon, add the remaining sugar. After which the cherry should boil again.
After boiling, cook for 3 minutes.
Pour into dry sterilized jars.
Close the lids tightly and put away until winter.

Video: jelly with “Zhelfix”

Cherry dessert with gelatin

This is a type of jelly, but using gelatin. The cooking process itself takes little time and, despite the long-term settling of the juice overnight, is considered a convenient and fast method.

Cherry - 1 kg;
sugar - 700 g;
instant gelatin - 2 tbsp. l.

Preparation:

Wash the cherries thoroughly and remove the pits.
Add sugar.
Mix carefully.
Place the cherries in a cool place overnight. After this time, the berries will release juice.
Now put the pan with the cherries on low heat.
Stirring, bring to a boil and cook for 3-4 minutes.
We dilute gelatin cold boiled water, then heat until dissolved (do not boil!).
After the cherries have boiled for the required time, add gelatin, stir, turn off the heat, and skim off the foam.
Immediately place the hot jelly into dry and sterile jars.
Cover tightly with plastic lids.
Then we turn the container upside down and wrap it in a towel for 10–12 hours.
The jelly is ready and can be put away in the cellar.

Important! Gelatin cannot be boiled, as this will worsen its gelling properties.

Instant gelatin is convenient because it does not need to be soaked and wait for the granules to swell

Cherry juice jelly

We will need:

cherry natural juice- 1 l;
sugar - 1.5 kg.

Preparation:

Pour the juice into the pan.
Add granulated sugar there and mix.
Place the container with juice on the stove.
Stirring, bring to a boil.
Boil for low heat until foam appears.
When foam appears, remove it from the surface with a spoon.
Cook the juice and sugar until the mixture thickens.
Don't forget to stir all the time so that the delicacy doesn't burn.
Place into sterilized jars.
We roll up the jars.
The resulting canned food is sent for storage in the basement or cellar.

Video: cherry jelly for the winter without gelatin

The unique taste of felt cherries

Ingredients:

Felt cherry - 1 kg;
sugar - 1 kg.

Preparation:

Wash the berries thoroughly and remove the stems.
We rub the cherries through a sieve - you should get a puree.
Add sugar.
Mix.
Cook until thickened.
We distribute the finished treat into sterile jars.
Close with screw-on metal lids.
We put it in the cellar or pantry.

Felt cherry has a velvety flavor and is excellent for jelly.

Jelly with seeds in a slow cooker

Required Products:

Cherry - 500 g;
sugar - 2 cups;
granulated gelatin - 2 tbsp. l.

Preparation:

Cover the berries with sugar.
Leave for 2 hours until the juice releases.
Mix.
Set the multicooker to “Stew” and set the time: 1 hour.
In a separate bowl, dissolve gelatin in required quantity water.
Let the sweet berry mass cook.
Fill the gelatin with water. Before adding to the jelly, heat the swollen gelatin.
As soon as the multicooker signals to stop cooking, add gelatin, mix and distribute the dessert into sterile jars.
Roll up the lids with a special key and turn them over.
We wait until the workpiece cools down and put the jars in the pantry or cellar.

Prepare jelly in a multicooker using the “Stewing” mode

Is it possible not to cook berry jelly?

As it turned out, it is possible. Fruit juice gelled with a pectin content of 1% per 100 g of berry mass.
Cherry itself is rich in pectin and contains from 6 to 11.4% of this substance per 100g. Depending on the ripeness of the berries. The riper the cherry, the more it contains pectin. But even unripe berries can be used for jelly. The hardness of cherries and other berries and fruits is explained by the fact that they contain protopectin. When the berries ripen or are exposed to temperature, the protopectin breaks down, releasing the pectin they contain. That is why the recipe calls for adding hot water. Of course, the jelly will not look exactly like store-bought jelly. But sugar, combined with pureed berries, will actually gel, as it is a thickener. You won't get a sweet liquid syrup when cooking.

Sugar 400 g;
cherry - 400 g;
hot water - 50 ml.

Preparation:

Remove the pits from the washed cherries.
We pour the released juice into a separate bowl - we won’t need it anymore. You can give it to children to enjoy.
Grind the cherries through a meat grinder.
Add sugar and mix well until completely dissolved.
Add hot water and mix again.
We roll them into jars, having previously placed parchment under the lids. The properties of parchment help prevent the appearance of mold on jelly and other products. It serves as a kind of barrier between the dessert and the environment where the fungus occurs.

Video: cherry jelly for the winter with gelatin

Fans of cherry preserves will be especially pleased with jam prepared with the addition of gelatin. This delicacy can be cooked thick in five minutes even with a small amount of granulated sugar, which is almost impossible to do without the participation of gelatin granules.

Pitted cherry jam with gelatin for the winter - recipe

The result of this recipe will be soft, thin cherry jam. It combines berries with a delicate, aromatic, not very sweet jelly. Be sure to choose high-quality proven gelatin for preparing the product, otherwise, instead of jelly jam You can just get compote.

fresh cherries – 480 g;
granulated sugar – 160 g;
water – 480 ml;
gelatin – 1 tbsp. heaped spoon.

To make jam, select fresh cherries, rinse them and remove the seeds from the berries. After this, place the berry mass in an enamel bowl, add granulated sugar, add water, let the contents boil and cook over moderate heat for five minutes, stirring.

Soak the gelatin granules in two tablespoons of water in advance and, after swelling, dissolve them in a water bath until completely dissolved. Pour the resulting gelatin mass into hot boiled cherries with water and sugar, stir, heat until the first signs of boiling appear, but do not let it boil. Immediately pour the mixture into sterile dry containers, collect all the foam from the surface, seal the jam with lids that must be boiled in advance, and leave to cool under a warm blanket.

After cooling completely, move the gelatin cherry jam to a cool and dark place for storage.

Cherry jam “Pyatiminutka” with gelatin

Get more intense and thick taste You can make jam with gelatin by preparing it without adding water. This jam, however, like the previous one, can be called “Five Minute”. This is how long it will take to boil the berries over the fire.

fresh cherries – 950 g;
granulated sugar – 950 g;
gelatin – 40 g.

You can make this cherry jam with gelatin either with the pits or without them. In the latter case, it will take much more time to prepare the components, but the result will be more pleasant. After all, it is much more convenient to consume a treat without fear of damaging your teeth by accidentally biting a bone.

So, rinse the cherries under the running water cold water, let the berries drain, and remove the seeds if desired. Sprinkle the berry mass with granulated sugar, previously mixed in a separate container with gelatin granules, and place the workpiece in a container suitable for making jam. Cover the container with a lid or cover with film and leave in a dark place for eight hours or overnight.

After a while, place the container with the cherries on the stove over moderate heat and heat, stirring and skimming from time to time, until it boils. Boil the workpiece at the lowest heat for five minutes, after which we pour the cherry mass into sterile dry containers, seal with boiled lids and leave under a blanket until it cools completely.

Savory jam for the winter made from cherries with gelatin

Originality and unusual spicy taste cherry jam prepared according to this recipe, exceeds all expectations. Berries with gelatin, complemented by a chocolate and coffee note, create a divine flavor composition that will amaze even the pickiest gourmets.

fresh cherries – 550 g;
granulated sugar – 250 g;
citric acid – 1 small pinch;
cocoa powder – 1.5 tbsp. spoons;
qualitative instant coffee– 1-1.5 tbsp. spoons;
cherry liqueur or cognac – 25 ml;
gelatin – 15 g.

Cover the washed pitted cherries with granulated sugar, add the rest of the bulk ingredients from the list, namely add cocoa powder, coffee, citric acid and gelatin granules. Mix the berry mass and leave for several hours to separate the juice, stirring from time to time.

Now place the vessel with the workpiece on the stove and heat, stirring, until it boils, then boil, skimming off the foam, for five minutes. Add alcohol, mix, pour the boiling mixture into sterile containers and seal with clean lids. It is recommended to store this jam in the refrigerator or cellar.

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