How to make cherry jelly?

Cherry jelly is a delicious dessert, which is a low-calorie product. This delicacy is suitable for use at any time of the year. Both adults and children love him.

Per 100 g of jelly, made from cherries, accounts for about 60 kcal. And also in the product is a low content of proteins (2.8%) and carbohydrates (14%). This dish has a rich color and transparent texture.

Cherries contain a huge amount of beneficial vitamins and amino acids. However, after processing, the berry loses some of its properties. But still, the composition of cherry jelly will include vitamins of group B, PP, C and trace elements such as iron, calcium, sulfur and phosphorus. The preparation includes the possibility of using fresh, frozen or dried cherries. Even in some cases, make a delicacy of cherry juice.

Cherry jelly usually contains gelatin, but pectin can also be used. These two ingredients are very beneficial for the body, but differ slightly from one another. Adding pectin helps clean the intestines, and gelatin is well absorbed on its walls and improves digestion.

But also the use of jelly favorably affects the cardiovascular system, stabilizes the level of pressure. In addition, this product is dietary, because it is low in calories and is completely absorbed in the body, does not delay fat accumulations.

Gelatin has a beneficial effect on the skeletal system. With a lack of calcium, doctors often recommend adding it to the diet. And in combination with cherry - this dish becomes especially useful. Your nails and teeth will always be in order.

For women it is very important not only health inside the body, but also external attractiveness. Therefore, many people use this product in cosmetic procedures. Cherry juice is used as one of the composition of various professional face masks. And from the meaty part of this berry various creams are usually made. Due to the fact that the cherry contains a large amount of vitamins, the skin shines and gets a pink tint.

If we are talking about cherry jelly, which is home-cooked, then there are no harmful elements in its composition, it brings only benefit to the body. However, people who suffer from allergies should be wary of this product. We also recommend not to use store jelly, which may contain harmful chemicals and concentrates.

The advantage of cherry jelly is that the recipe is quite simple, and not time consuming. To all this, it turns out an unforgettable taste and pleasant aroma. Cherry dessert can be prepared and left for the winter. Then in cold evenings, open a jar and enjoy this low-calorie product.

First you need to follow a few tips.

• If you want to get jelly, which will look like marmalade, we recommend using canned or fresh cherries, removing the bones from it.
• Instead of gelatin, you can use agar-agar, which quickly hardens, as well as during storage, consumption does not flow. However, it dissolves only in pre-heated water.

In order to prepare the cherry jelly for the winter, you need to pre-process and wash well the jars that will contain your fruit jelly.

To do this, they are sterilized in different ways.

• You can do it in the oven. 1 liter cans are usually sterilized for about 16 minutes, 2 liters for about 30 minutes, 3 liters for about 40 minutes.
• With the help of steam. Banks with a volume of 1 liter - about 16 minutes, 2 liters - about 30 minutes, 3 liters - about 40 minutes.
• Some housewives are sterilized in the microwave, but only small jars are placed there. To do this, you need to slightly fill the dishes with water so that the cans do not crack. Then we select the highest power and turn it on for 5 minutes.

At the second stage it is necessary to sterilize the caps:

• metal, which are used to tighten a special machine, should be boiled in a saucepan for a couple of minutes;
• We recommend cleaning the lids that are made in the shape of a spiral with soda, then you need to put them in boiling water for two minutes and dry them;
• but there is also an option for killing harmful germs - this is treated with medical alcohol.

We offer you a simple recipe for cherry jelly for any hostess.

Composition:

• cherry - one kilogram;
• sugar - 800 g;
• gelatin, which dissolves quickly - two full tablespoons.

First of all, we clean the berry from the "garbage", but not from the bones, and fill it with room water. This procedure allows you to get rid of unwanted insects. Set aside for 1.5 hours. In the meantime, mix sugar and gelatin. Then dry the cherries on a dry napkin, put in a saucepan and sprinkle with the mixture. We put in the refrigerator for half a day. When you get it, you will notice that the berry selected juice. Put the tar on the fire and bring to a boil for a couple of minutes. It is necessary to remove the foam that forms on top and remove it from the stove. Ready jelly poured into jars and screw caps. Your jelly is ready for storage.

There is the option of making cherry jelly with gelatin pitted. This is a good recipe, it is suitable for treating children, because you can not be afraid that the bone is stuck in the throat. However, this is a laborious process, since it will be necessary to remove all the bones from the cherry. The recipe is designed for banks that will be a volume of 1 liter.

The composition includes:

• cherry berries (it is necessary to fill all the cans up to the neck);
• sugar - 600 g;
• gelatin from powder.

First you need to wash all the berries and clear from the twigs, stems and seeds. On the shelves there are special tools for easy and quick removal of bones. If you have this is not available, you can do with the usual clip or tip of a tablespoon.

In order for the gelatin to dissolve and not clump, it is necessary first to pour about half a liter of water at room temperature into the container, and then inject powder there. After an hour (we look at the instructions on the package, if another time is indicated), put the mixture on a small fire. Do not bring to a boil, you just need to warm it up. In another saucepan, mix the sugar with the cherry, put it on the stove and bring to a boil, remove the froth as it is received, cook for about 7 minutes.

At the next stage, we gradually combine the gelatinous mixture with the cherry and set aside everything from the plate. Now you can pour into pre-sterilized jars and close the lids. Secondary sterilization is not necessary.

We offer to your attention a recipe for cherry, canned in ground jelly. This is a very tasty and healthy dish, which is very similar to marmalade sweets. Children especially love this dessert.

To prepare you will need:

• cherry berries, separated from the seed - two kilograms;
• sugar - one kilogram;
• gelatin 75 g;
• ½ tsp vanilla.

The first thing you need to wash and clean the berries, fill it with water so that the cherry is completely drowned. Put on the fire and boil for about 15 minutes. Then we merge water and we twist a berry in the blender. Add sugar to the resulting mass and give the cherry to put the juice. At this time, we take 0.7 liters of water, and dissolve the gelatin in a separate container. We put the mass with sugar and cherry on the stove and bring to a boil, gradually removing the formed foam from the top, cook for 15 minutes. Get a consistency, similar to syrup. A thickening will occur during cooking, and the mass will be converted to jelly. Now it is possible to gradually introduce the gelatinous mass into the resulting syrup and add vanillin. Wait for a while to cool down and pour it over the banks.

It should be noted recipe cherry jelly without gelatin.

To do this you will need:

• fresh cherry - 1.5 kg;
• granulated sugar - 850 g;
• water - 80 ml;
• a pinch of citric acid.

To begin with, as in all previous recipes, carefully wash the berries and remove all the twigs and leaves. Separate the seeds and turn the juicy flesh into "porridge", put it in a saucepan and crush it a little. Next, add 80 ml of water at room temperature. Put the mixture on the stove, bring to a boil and cook for 6 minutes. Do not move away from the stove, because it requires constant stirring. In the next stage, when the mixture has cooled slightly, it is necessary to separate the juice with a sieve or gauze cloth. Pulp set aside, and in the resulting syrup add sugar and citric acid. Then again send to the stove and cook to a jelly-like state for about 40 minutes. When the syrup thickens, pour in jars and close.

And also we offer you the cherry jelly with pectin. Quite an interesting and quite simple recipe.

Composition:

• cherry tree berries - 3 kg;
• sugar - 4 cups;
• one pack of pectin;
• pure water - 400 g

The first step is to remove the bones and wash the berries thoroughly. Then put it in a deep bowl and press down with a tablespoon a little. Add water and bring to a boil. It is necessary to boil for about 8 minutes and separate the juice from the pulp. Next, put the resulting syrup on the fire again and gradually introduce there pectin and sugar. Stir constantly during cooking. It is required to cook until such time as all the sugar dissolves. This is the final stage of preparation, followed by pouring into sterilized jars and spinning.

The classic cherry jelly recipe is the most popular of frozen cherries. This dessert can be prepared at any time of the year. Due to its characteristic sourness and the minimum amount of sugar, it is well suited to those who watch their figure and need sweets.

To make frozen cherry jelly, you will need:

• a pinch of cinnamon;
• fat cream - 100 g;
• sugar - 50 g;
• frozen cherry - 230 g;
• gelatin packaging;
• a pinch of vanillin.

First you need to soak 20 g of gelatin in 100 g of water at room temperature. While it is swelling, it is necessary to prepare a cherry syrup. To do this, we defrost the cherry and in a small saucepan pour 0.5 l of water. Add some cinnamon and sugar. We put on the stove and wait until boil. After that, remove from heat and leave it alone. At this time for 15 seconds. send the swollen gelatin into the microwave so that it blooms. At the next stage, go to the cream. Put a pinch of vanilla to it (the main thing is not to overdo it, otherwise the taste will be bitter), ½ teaspoon of sugar and mix well, you can beat it with a whisk for pomp. It is very important not to allow the state of this mixture to be oily, but at the same time the grains of sugar should dissolve. Then gently put in there 1 tablespoon of gelatin. You should have a so-called souffle, shift it into a glass at an angle and send it to a cold place.

Now that the cherry has settled, it is necessary to strain it through a strainer. And in the resulting syrup, enter the remaining gelatin, stir and then take out the "soufflé" and also add it. The resulting jelly is poured into molds and set to freeze in the fridge for 3.5 hours.

Making jelly from cherry juice is a completely easy idea. For this you do not need much time, and do not spend a lot of effort. You will be able to please your loved ones with such a tasty and healthy dessert.

For this you will need:

• fresh cherry juice - 350 g;
• gelatin packaging;
• granulated sugar - 2 tbsp. spoons.

For starters, dissolve gelatin (25 g) in water (150 g) for about 15 minutes. Then we warm up a little and let it dissolve, constantly stirring. Next, you need to connect it with juice and pour it into molds. And put it in the fridge until it is completely set.After that, you can decorate the berries with mint.

Cherry jelly can be prepared at any time of the year. using cherries in various forms:

• canned;
• fresh
• frozen;
• dried

And also this dish is prepared from the juice, which is made at home and closed for the winter. It doesn’t matter which sort you use, any one will suit - sour, sweet, small or large. All the same, get fragrant and delicious dessert.

The binder (gelling agent) is essential for making this dessert. It should be used in moderation, otherwise you can spoil the taste or color. In order for the dish to become transparent color and unique taste, we recommend adding citrus fruits or quite a bit of liquor or red wine to the recipe.

Cherry jelly is served in a separate dish as a dessert. Some housewives use it to make cakes. Can also be used as a constituent for confectionery. For example, marmalade jelly, which closes for the winter, is often added to baked goods.

The shelf life of cherry jelly, which closes in the winter, is quite long, usually undemanding to special conditions. After your homemade canned jelly is ready, it does not need to be sent to the fridge. And also it is not recommended to leave it in direct sunlight.

Some storage rules should be followed:

• temperature regime is up to +22 degrees;
• before sending conservation to her place of residence, it is necessary to follow her for some time;
• there are signs that indicate that sterilization is required again - this is the appearance of bubbles, it becomes muddy water or foam accumulates;
• seedless jelly is stored for quite a long time under proper storage conditions;
• It should be remembered that in the bones contains prussic acid, and such a dessert should be stored no more than one year, while better stick the date of manufacture on the can.

In the video below, see how to make cherry jelly with gelatin.