Cherry jelly for the winter: a simple step-by-step recipe, storage rules

Cherry is a he althy fruit with excellent taste, which can be used in the fight against various diseases and as a preventive measure. It is prepared for the winter in any form: jam, compotes, jams, freezing. Very tasty jelly can be cooked 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

To make jelly, a wide bowl is used. If the evaporated area of the liquid is large, then the dessert will cook quickly.

If jelly is prepared without including berries in its pure form, then it is better to use a juicer and boil the nectar with granulated sugar until it thickens.

No need to take thickeners in bags, it is better to buy regular gelatin or agar-agar.

How to select and prepare foods

The choice of fruits must be approached thoroughly, since the quality of the dessert will depend on the quality of the cherry.

To make jelly, you can take an unripe cherry, it contains a lot of pectin. The best choice is a fruit with green tails. If they are brown, this indicates an overgrown crop.

The berry is taken from the one that is not overripe, not acidified and not spoiled. Before purchasing, you need to sniff it. If there is a smell of fermentation, the fruit is not suitable for harvesting.

Spoiled cherries can ruin all jelly - it just turns sour.

You need to check the fruit for worms 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.

Regulations for preparing containers

Jars with lids wash well 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, putting a wire rack on the pan, putting the jars upside 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:

1. Put the main product into a saucepan and cover with water so that the berries are completely covered.
2. Heat the dishes to a boil, cook for an hour over low heat, removing the foam.
3. Separate the decoction, grind the fruit using a sieve.
4. The volume of the resulting measured mass is covered with the same amount of sugar.
5. Heating moderately, bring the mixture to a boil and simmer for 15 minutes, stirring and removing the foam.
6. Cooked dessert roll up, put the container upside down and wrap.

With lemon juice

Dessert Ingredients:

• 1.5 kg fruit;
• 250 ml granulated sugar;
• ¼ glass of lemon juice.

Berry without bones is sent to a bowl, water is poured, heated to a boil. Sugar is then added and the dessert is boiled until it dissolves.

Next, lemon juice is poured in, the jelly is cooked until thickened with stirring.

Cooked delicacy is distributed into containers, rolled up.

With gelatin

To make jelly, you will need the following ingredients:

• 3 l cherries;
• 1 kg of sugar;
• 70 gr. gelatin;
• 500 ml water.

The main product is pitted, washed and dried. Gelatin is soaked in water. The berry with sugar is sent to the gas, brought to a boil with stirring. Dessert is cooked for 2-4 minutes.

Gelatin must be heated to dissolve it, pour into a container with a berry. The ingredients are mixed. Dessert should be divided into jars, which should be dry and warm.

With gelfix

For cooking jelly you need to take:

• 1 kg cherries;
• 1 pack of gelfix;
• 1 kg of sand.

How to make dessert:

1. The berry is washed out, the stone is removed.
2. In a blender, the fruits are mashed, poured into a bowl for cooking.
3. Gelfix powder mixed with 2 tbsp. l. sand, sent to cherry puree, everything is mixed.
4. The mass is sent to the fire, brought to a boil, stirred.
5. The remaining sugar is poured in, while stirring the mixture is brought to a boil.
6. Dessert is cooked for 5 minutes, while removing the foam.
7. The delicacy is removed from the stove, mixed well, laid out in dry jars, tightly twisted with lids.
8. The container is turned upside down for 5 minutes. When the containers have cooled, you can put them away for storage in the pantry.

Properly made jelly will thicken when cooled.

With pectin and tartaric acid

For dessert you need to take:

• 2 kg berries;
• 300ml water;
• 800 gr. sugar per 1 liter of juice;
• 3-4 gr. pectin;
• 1 tsp tartaric acid.

The fruits are separated from the pits, kneaded with a pusher. Water is added and the dessert is boiled for up to 7 minutes until liquid forms.

The nectar should be driven through the gauze, the fruits are not squeezed, as the drink should have a transparent appearance.

Having made a strong fire, reduce the juice by half, stirring and removing the foam. Next, sugar is added in 800 gr. for each liter of nectar, and the mass is boiled 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 treat, and it is removed from the stove.

Hot dessert poured into containers.

With whole cherries

List of components:

• berry - the volume will depend on how much is included in a 3-liter bottle;
• 1 kg of granulated sugar;
• 70 gr. gelatin;
• 500 ml water.

The fruit is covered with sugar, the mass is put on gas, brought to a boil, 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 corked. Canned berries can be stored without refrigeration.

From felt cherries

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.

Nectar should 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, they interfere with it and remove the foam.

Pour dessert into containers.

No cooking

Required ingredients:

• 2 kg cherries, boneless;
• 1 kg of sugar.

Fruits need to be mashed with a blender. Then add sugar and continue to grind until it is completely dissolved. Set the mass aside for 15 minutes. Shuffle.

Pour the finished dessert into jars, close with a nylon lid.

Jelly with bones in a slow cooker

For dessert you will need:

• 500 gr. cherries;
• 2 cups of sugar;
• 2 tbsp. l. granulated gelatin.

Cooking steps:

1. Sprinkle berries with sugar.
2. Leave for 2 hours for the juice to stand out.
3. Stir.
4. Install the quenching program and set the time to 1 hour.
5. Set to boil.
6. Pour gelatin with water. Before sending the swollen gelatin in jelly, it must be heated.
7. When the slow cooker notifies you of the end of cooking, you need to send gelatin to the bowl, mix the ingredients, and then distribute the dessert into jars.

How to make frozen cherry jelly

Used products:

• 150 gr. frozen cherries;
• 100 gr. sugar;
• 10 gr. gelatin;
• 2.5 cups of water.

Water is poured into the 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.

Gelatin dissolves using a water bath, it is poured into a compote with a jet and stirred.

Put the berries into the prepared container and pour them with liquid.

Terms and conditions of storage of cherry jelly

Store goodies in a cool and dry place. If this is a cellar or basement, then there should be good ventilation with the exception of air stagnation.

If the product is unsterilized, 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. High temperatures will cause the workpiece to become cloudy or sugary.

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