Recipe for making cherries in gelatin for the winter. Cherry jam with gelatin for the winter. Very simple and quick recipe without cooking

A simple and at the same time unusual recipe - cherries in jelly for the winter. It tastes like cherry jam, only more tender, with a very pleasant sweet and sour aftertaste and aroma of fresh cherries. The preparation is simple, almost like five minutes, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly. Jars of cherry jam can be stored at room temperature, however, it must be remembered that jelly thickens only in the cold; in heat, the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have a delicious dessert for tea.

Recipe for cherries in jelly for the winter

Ingredients:

Cherry with pits - 500 g;
sugar - 250 g;
cold boiled water - 5 tbsp. l;
instant powdered gelatin - 15 g.

Cooking canned cherries in jelly for the winter

After picking the cherries, pour cold water and leave for an hour or two. This procedure must be done to get rid of the worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the bones using a special device or with a pin, hairpin (by the way, when you get used to it, it turns out even faster!).

Transfer the cherries to a basin or large bowl, add sugar, mix. Cover, leave for several hours, stir occasionally. After about an hour, the juice will appear, the sugar will melt and a lot of delicious fragrant syrup will gradually form.

This is what a cherry looks like after five or six hours, this is it before cooking.

Put the dishes with the future jam on low heat, gradually bring to a boil. Cook, collecting foam, no more than five minutes.

As soon as it starts to boil, it's time to prepare the gelatin. Measure the required amount (usually just 15 grams in a bag), pour in cold water. Be careful, read the instructions on the package and if the gelatin requires a long soak, add water in advance. For instant, it takes only a minute for it to swell.

Put a ladle of water on the next burner, a bowl of gelatin on it. Heat the composition in a water bath so that it becomes liquid.

Remove the pot of cherry jam from the heat. Pour in liquid gelatin, stir.

Pre-heat the packaging jars over steam or sterilize as you usually do. Boil the lids. Arrange the hot jam in jars, twist tightly. Leave to cool for a day.

When warm, the syrup will remain liquid, as in regular jam. But when you put the jars in the cold, it will quickly thicken, and you will get cherries in ruby jelly, very beautiful and appetizing!

Be sure to cook cherries in jelly for the winter, you'll see - everyone will like this unusual jam and end up one of the first!

Summer is the time fresh vegetables and fruits. Hostesses are engaged in harvesting and preservation nutrients for a whole year. Positive emotions during tea drinking with fragrant jelly from fruits and berries from the garden are provided. The process of preparing such a delicious dessert will not require much time and effort if you strictly follow the recipe and refuse gelatin.

It is easy to prepare delicious cherry jelly for the winter without gelatin. Take:

Fresh berries, in the absence of which neither jam nor compote will turn out. The fruits are carefully processed (washing, drying, pitting).
Sugar, which helps to preserve the excellent taste of the product.
Agar-agar is a natural substitute for gelatin, produced from brown algae. Such an additive needs pre-treatment (soak overnight before use).
Pectin is a substance that is present in certain quantities in berries and helps to eliminate toxins from the body. This additive, a gelatin substitute, is purchased in ordinary stores (sold in the form of a powder).

How to make cherry jelly for the winter without gelatin at home

Cherry recipes for the winter help housewives surprise their sweet tooth. The dish can also support their health. Learn how to make cherry jelly at home is easy. To do this, you will have to familiarize yourself with the recipe, which looks like this:

Ingredients:

Cherry tree fruits - 2 kg;
sugar - 1 kg;
pure water - 100 ml;
lemon juice - to taste;
vanillin or vanilla sweetener - to taste.

Step-by-step preparation of jelly without gelatin:

Prepare the berry (wash, dry, separate from the stone).
Crush the juicy pulp to a mushy state and transfer to a deep container.
Add water.
Place on gas and cook for 5-7 minutes. At this time, you will have to constantly stir the contents, in order to avoid burning.
Cool the resulting mass.
Separate the juice (squeeze through cheesecloth or use a sieve).
Add sugar, vanillin, lemon juice to the resulting liquid.
Place on fire and cook, stirring until signs of thickening appear (20-30 minutes).
Pour the resulting mass into molds, jars and leave to cool.

Very simple and quick recipe without cooking

Preparing a homemade dessert is for those who like to please themselves with a healthy and tasty product in the cold season. This procedure does not take much time, at most - 1 hour. How to cook cherries for the winter so that they do not lose their properties? We need to make a dish that can save a large number of useful elements in fresh berries. To do this, you will have to prepare the following ingredients:

cherries - 2 kg;
sugar - 1 kg.

To easily prepare jelly with cherries, you have to follow the following instructions:

Prepare the fruits (rinse thoroughly, remove the seeds, dry).
Grind the product using a blender.
Add sugar.
To stir thoroughly.
Distribute the resulting consistency in pre-prepared dishes and put in a cool place (basement, pit, refrigerator).

Seedless Cherry Jelly Jam

To create such an unusual type of delicacy as cherry jelly for the winter without gelatin, an acidic variety of berries is perfect, because these fruits are large, fleshy. When cutting, the pulp is easily separated from the stone and gives a large amount of juice. After all, he gives the dessert such elegant forms. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare the ingredients, including:

fresh berry - 1 kg;
granulated sugar - 1 kg;
water - 200 ml;

Walkthrough:

Prepare the berries (wash, peel).
Let the berries rest to remove excess liquid.
Add water, sugar to the container, start heating. Gradually, a syrup will turn out, which should begin to caramelize when cooked.
Add fruits, cook until boiling.
Cool the resulting mass at room temperature.
Return the cooled jam to the stove and boil until “puffing”.
Distribute the resulting jam into clean containers.

Cherry in redcurrant jelly

For this kind of dessert, you will need the ingredients:

fresh cherry - 1 kg;
red currant - 1 kg;
water - 350 ml per 1 kg of berries.
sugar - 700 g per liter of juice.

Cooking process:

Remove stalks, twigs and other debris from cherries and currants.
Rinse them and let the remaining water drain.
Armed with a spoon or rolling pin for rolling out the dough, crush the fruits in a saucepan, add water, put on fire (boil until juice forms).
Strain the juice through a sieve and start boiling.
Add sugar, constantly stir the mass, removing the foam.
Boil 30 min.
Put the finished mixture in a special dish.

How to make frozen cherry jelly

If it is not possible to get fresh fruits, but you want to enjoy a healthy dessert, then you can buy frozen berries and make cherry jelly out of them. Make it simple. Have to take:

frozen berries - 300 g;
boiled water - 600 ml;
sugar - 200 g;

Walkthrough:

Defrost the berry (the use of water for this purpose is prohibited - in order to avoid loss useful properties fruits).
Squeeze out the juice using a blender or a wooden mortar.
Pour the pulp formed after squeezing with water and add sugar.
Put the mixture on fire, bring to a boil.
Cool and divide into jars.

cherry juice recipe

A delicious cherry jelly for the winter, the recipe of which is based on the use of natural juice, will delight any person, and it will not take much time from the hostess. To create such a masterpiece, you need to prepare the following ingredients:

juice - 0.75 l;
pectin - 1 sachet;
cherry fruits - 20 g.

Cooking process:

Take a deep container, place some of the juice there and put on fire.
Add pectin to the contents of the bowl ( this procedure done slowly to avoid lump formation).
Pour the remaining juice into the resulting mass, cook for another 5 minutes.
Pour the finished consistency into a convenient form and put it in a cool place.

Delicious cherry jam jelly recipe

Most people keep a jar of jam at home. It happens that there is a little product left, but there is nowhere to put it. What to do in such a situation? You can use the jam jelly recipe and give your family an unforgettable dessert. To implement this idea, you need to collect the following ingredients:

lemon juice - 100 ml;
jam - 150 g;
pectin - 80 g;
sweetener - to taste.

Step-by-step instruction:

Take a saucepan or a deep bowl, combine lemon juice and pectin in it.
From the rest of the jam, separate the berries from the syrup.
Pour the syrup into the lemon-pectin mixture, start cooking.
Boil for a minute.
Remove from stove and pack in jars.

Video recipe for harvesting cherries for the winter

Fans of cherry preparations will be especially pleased with the jam made with the addition of gelatin. Such a 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.

Seedless cherry jam with gelatin for the winter - recipe

The result of this recipe will be a soft, thin cherry jam. The berries in it are combined with a delicate, fragrant, not very sweet jelly. Be sure to choose high-quality proven gelatin for preparing the workpiece, otherwise, instead of jelly jam, you can get it simply.

Ingredients:

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

Cooking

To make jam, we choose fresh cherries, rinse it and remove the pits from the berries.
After that, we place the berry mass in an enamel bowl, pour in granulated sugar, add some water, let the contents boil and boil over moderate heat for five minutes, stirring occasionally.
Soak 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 to the hot boiled cherries with some water and sugar, mix, heat until the first signs of boiling appear, but do not let it boil.
Immediately pour the blank into sterile dry containers, collect all the foam from the surface, cork the jam with lids that must be boiled in advance, and set to cool under a warm blanket.
After complete cooling, move the gelatin cherry jam to a cool and dark place for storage.

You can get a richer and thicker taste of jam with gelatin by preparing it without adding water. Such a jam, however, like the previous one, can be called "Five Minute". That is how long it will take to boil the berries on the fire.

Ingredients:

fresh cherries - 950 g;
sugar sand - 950 g;
gelatin - 40 g.

Cooking

You can prepare such cherry jam with gelatin both with bones and getting rid of 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 use a delicacy without fear of damaging your teeth by accidentally biting a bone.
We rinse the cherries under running cold water, let the berries drain, and remove the seeds if desired.
Pour the berry mass with sugar, previously mixed in a separate container with gelatin granules, and determine the workpiece in a bowl suitable for cooking jam.
We cover the container with a lid or tighten it with a film and leave it in a dark place for eight hours or overnight.
After the lapse of time, we place a container with cherries on the stove over moderate heat and heat, stirring from time to time and removing the foam, to a boil.
We boil the workpiece in the smallest heat for five minutes, after which we pour the cherry mass into sterile dry containers, cork with boiled lids and leave it under the covers until it cools completely.

The originality and unusual spicy taste of 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 picky gourmets.

Ingredients:

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

Cooking

Pour the washed pitted cherries with sugar, add the rest of the bulk components from the list, namely, pour cocoa powder, coffee, citric acid and gelatin granules.
We mix the berry mass and leave for several hours to separate the juice, stirring from time to time.
Now we place the bowl with the workpiece on the stove and heat, stirring, to a boil, then boil, removing the foam, for five minutes.
Add alcohol, mix, pour the boiling billet into sterile containers and seal with clean lids.
It is recommended to store such jam in the refrigerator or cellar.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This unusual way of berry preparation fell in love with housewives who are tired of making jams and compotes. Garden cherries preserved in jelly on agar or gelatin are a delicious dessert that brings a lot of benefits to the body, and is absolutely dietary. How to cook this dish and how many ways to create it?

How to make cherry jelly with gelatin for the winter

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

If you want a jelly that looks like marmalade, you can preserve frozen pitted fruits by chopping them with a blender.
Agar-agar can also act as a gelling agent: the same collagen, but plant origin. Jelly hardens better with it, it does not “melt” at room temperature, but it 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 (marking on the package) gives a 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, because the acids in it chemical composition better than any third-party ingredients help to store the product for several winters. If you sterilize the jars, there will be no problems with the harvest. 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 cherry, fill it with water for an hour to drive out possible worms (relevant for a country harvest).
Combine sugar with gelatin powder, mix. Sprinkle this mixture over dried cherries, put in the cold.
After 10-12 hours, juice will appear. The berries along with it need to be warmed on the stove, cook for a couple of minutes.
Remove the foam, let the mass boil for another minute, remove from heat.
Pour into jars, screw on the lids.

Pitted cherries in gelatin

Working with this recipe cannot be called quick if you use self-picked berries: the elimination of 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 also fits better than the classic version discussed earlier.

List of products for 6 cans of half a liter:

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

Cooking principle:

Wash the berries, drain off excess water. Using a special tool or the end of a regular spoon, remove the bones from them. If you are measuring the volume of an already prepared cherry, then it should be about the shoulders of each jar.
Pour 0.5 l of cold boiled water into a bowl, carefully pour gelatin. Not vice versa! If you fill the powder with liquid, lumps may form.
After 30-60 minutes (depending on the instructions on the package), put the container on the stove. Warm up to 60-65 degrees, mix. Do not boil.
In a separate saucepan, combine sugar with cherries, warm to release juice. Stirring, cook over medium heat for 5-6 minutes, periodically getting rid of the foam.
Carefully add portions of the gelatin mass while stirring the cherries. Remove from fire immediately.
Pour into pre-sterilized jars, close without re-sterilization.

Cherry jelly for the winter from pureed berries

This recipe has an interesting feature - the finished product looks like marmalade in a jar. The treat is safe even for children, can be perfectly stored for several years, but is often eaten much faster. Such a delicious cherry jelly for the winter with gelatin is recommended to be cooked in large volumes. 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 cups.

The ratio of the main ingredients is as follows.

Put the cherries in a saucepan and pour in water, covering it completely. Don't take out the bones.

After boiling, cook for 1 hour over low heat, removing the foam.

Drain the broth, and wipe the cherry through a sieve.

Weigh the volume of the resulting puree, mix with the same volume of sugar.

Bring to a boil over medium heat and simmer for 15-20 minutes, stirring and skimming off the foam.

Roll the finished jelly into jars. Turn over hot jars of jelly and wrap. Store without refrigeration.

Cherry jelly with gelatin

cherry 1 kg
sugar 0.3 kg
sheet gelatin 24 g
water 1.5 liters

Remove the pits from the cherries and crush with a pestle or masher, add water and bring to a boil.

Boil for 10-15 minutes, strain through a sieve. To keep the juice clear, do not squeeze.

Add sugar to the juice, cook for 15-20 minutes over medium heat, stirring and removing the foam.

Reduce the heat, cool the syrup a little, combine with pre-soaked gelatin and mix.

Pour into prepared container and refrigerate. Store in refrigerator.

Jelly without gelatin with lemon juice

cherry 1.5 kg
sugar 1 cup
lemon juice ¼ cup

Free the cherries from the stones and place in a saucepan, add water, heat to a boil.

Add sugar and cook until it dissolves.

Then add lemon juice and cook until thickened.

Arrange the finished jelly in jars and seal them.

Pitted cherry jelly with pectin and tartaric acid

cherry 2 kg
water 300 ml
sugar 0.8 kg per 1 liter of boiled juice
pectin 3-4 g
tartaric acid 1 tsp

Separate the berries from the seeds and mash with a crush, add water, boil for 5-7 minutes until the juice is released.

Pass the juice through several layers of gauze. Do not squeeze the berries, as the juice should be clear.

Boil the juice over high heat by about half. Stir and skim.

Add 0.8 kg of sugar for each liter of juice and cook for another 10-15 minutes.

Combine the pectin dissolved in water, stir and cook until completely thickened.

Add tartaric acid to the finished jelly and remove from heat.

Divide hot jelly into jars.

Crushed Cherry Jelly with Gelfix

fresh cherry 1 kg
sugar 0.5 kg
gelfix

Free the cherries from the pits and chop them in a convenient way for you. You can optionally use a blender or meat grinder.

Transfer the resulting mass to a saucepan, set medium heat on the stove.

Add the gelfix, then add the sugar in batches. Gelfix is added according to the instructions on the sachet.

Bring to a boil and boil, stirring gently, 5-8 minutes, turn off the heat.

Ready jelly, spread in prepared dishes, roll up the lids. Leave for 8-10 hours to cool.

Jelly with whole cherries

cherry 3 liters
sugar 1 kg
gelatin 70 gr
water 0.5 liters

Measure pitted cherries exactly three liters.

Soak gelatin in half a liter of water.

Sprinkle the cherries with sugar and place on the stove.

Bring the mass to a boil, cook for 5-7 minutes. Heat the gelatin at the same time.

Add gelatin to cherries, mix well and remove heat.

Pour the hot jelly into jars. Can be stored without refrigeration.

Cherry jelly without cooking

Like many berries and fruits, cherries contain pectin. Therefore, it can be used to make jelly without cooking. It is better to replace sugar with powdered sugar. Jelly should be stored in the refrigerator or freezer, but then it is better to decompose it into airtight plastic containers.

This is not a complicated recipe, but it is with this method of harvesting for the winter that all vitamins and useful substances of cherries are better preserved.

cherry 2 kg
sugar 1 kg

Dry the washed cherries and separate from the pits.

Grind the berries in a blender.

Pour powdered sugar into the blender and continue to grind.

Divide into jars.

felt cherry jelly recipe

Felt cherries are slightly different from regular cherries. She has a thin delicate skin, smaller and sweeter than berries. It does not have a pronounced cherry flavor. But it is also subject to canning. This should be done immediately after harvesting, as this berry is not stored for a long time.

cherry juice 1 liter
sugar 0.6 kg

Blanch the pitted cherries for 10-15 minutes.

Then crush the berries with a spoon or crush.

Pass the mass through a juicer, rub through a sieve or squeeze through gauze - separate the juice in any convenient way.

Let the juice settle, and drain the light part of it.

Add sugar and cook until completely thickened for about an hour over low heat, stirring and skimming off the foam.

Allocate to banks.