Cherry in jelly for the winter: recipes with gelatin, storage conditions for blanks

By adding gelling agents to jam, we make it denser, but not overly sweet. Gelatin allows you to make jelly-like and thick even such not too pectin berries as 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 talk 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:

Before cooking, rinse them well, replacing the water several times and gently mixing with your hands in the basin. Wash to clean water.
Some people like to make jam with pits, but jelly is usually made from peeled cherries. Therefore, you need to arm yourself with a special kitchen tool for removing stones or take at least an old hairpin.
Cherry juice splashes when peeling cherries, stains form. They are easy to wash off the 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 call for water for the syrup. Sometimes they contain various additives that enrich the taste of the product. You can take brown sugar, it will also make the taste interesting.

Specific 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.

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

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

Finally, cherries can be quite often wormy.

If the lesion is single, then you can remove the worms by simply soaking the fruit in s alted water. Let it stand for a while, the worms will come out and you can remove them.

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

How to prepare the container?

Everything is simple with containers - jelly is boiled in an ordinary basin or a flat-bottomed pan with thick walls. The finished product is poured into sterilized jars, sealed with clean boiled lids.

Cooking process

The beauty of this blank 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 vitamin A, PP, and minerals will remain. For the same reason, the bright color of the jam will also remain.

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

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

Cook like this:

Prepare the cherries by removing the pits.
Put into a saucepan, sprinkle with sugar.
Pour gelatin in a separate bowl with water, leave it to swell.
Put on the smallest fire so that the cherry gives juice and begins to boil.
Boil for 5 minutes, then pour gelatin into it and stir.
Pour into jars and close.

The second recipe is designed to use instant gelatin. Take:

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

Do this:

Mix gelatin with sugar.
Clean, sprinkle with sugar and gelatin and leave overnight to extract juice.
In the morning we put the berries on the fire, wait for it to boil, then stir and boil for about three minutes.
Place hot jelly into prepared jars, cork.

Further storage of blanks

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 brewing. So even a not very thick jelly, perhaps after standing in the refrigerator, will become ideal in density and appearance.