Recipes for making cherry jelly for the winter with gelatin. Cherry jelly for the winter How to make natural cherry jelly

Natural cherry jelly is not only tasty and healthy product, but also very beautiful. The expressive ruby ​​color endows this delicacy with high decorative properties, thanks to which it is widely used in cooking.

The sweet and sour rich taste of cherry jelly is also highly valued. And prepared from natural ingredients, it compares favorably with purchased semi-finished products containing many unhealthy components. Therefore, homemade cherry jelly can be safely enjoyed by children, and their mothers will be calm about the health of their beloved children.

Cherry jelly

This dish can be cooked throughout the season, while the cherry picking continues. Almost all varieties are suitable for making cherry jelly, from the sour to the sweetest. Only the amount of sugar depends on the selected berries. And how great the different are combined in this dish. The mixture of berries makes the taste of jelly rich and gives it aroma.

In order to make a cherry which contains gelatin, you will need the following set of products:

• pitted cherries, fresh or frozen - 200 g;
• water - a glass;
• gelatin - 20 g;
• sugar - from half to a whole glass, depending on the sweetness of the berries.

While it boils thick and saturated with sugar, dissolve gelatin in a little water. Boil the boiled compote for a few minutes so that the berries let the juice out, and then remove from the heat and let it cool to 70 ° C. Pour out the swollen gelatin, just use gauze so that hard clots do not get into the cherry jelly. Pour the still warm liquid into molds, cool to room temperature and remove to freeze in the refrigerator. This dessert is served as an independent dish. And you can also cook from it, for example, layering a biscuit, make a filling for a roll, decorate cakes.

Blank for future use

You can make cherry jelly for the winter. It is noteworthy that this recipe is distinguished by the absence of gelatin and its substitutes (pectin, agar-agar).

So, we need:

• cherries (pitted, washed) - 2 kg;
• water - 300 ml;
• sugar - about 700 g

We put the carefully washed berries in an enamel pan, fill with water, set to simmer on a small fire. Those who make cherry jelly using this recipe almost immediately stop wondering why so little water is required. And the thing is that the berries begin to let out fragrant juice. As soon as the cherries are completely drowned in it, we begin to check them for softness. Different varieties require different heat treatment times. Are the cherries boiled and brightened? So that's enough. We filter the brew through four-fold cheesecloth, let the juice drain. Put the resulting liquid on a small fire again, add sugar, begin to boil, without stopping stirring.

The mass should be boiled down twice. Then it can be decomposed into sterile jars and corked.

Cooking applications

Cherry jelly is served on the table as an independent dish - dessert. It can also be used as a filling for foods such as cherry pie or pancakes. Cherry jelly goes well with ice cream and curd dishes.

It's great when they were not too lazy in the summer and prepared fruits and berries for the winter. How to make jelly from cherries with gelatin, now we will tell you.

Cherry jelly for the winter with gelatin

Ingredients:

• cherry - 4 kg;
• granulated sugar - 1 kg;
• - 70 g;
• filtered water - 500 ml.

Preparation

Wash the cherries and remove the seeds. Then pour it into a saucepan, add sugar and place on the stove. Pour gelatin with heated water and leave to swell. When the cherry and sugar starts to boil, boil for 5 minutes, turn off the heat and pour in the gelatinous mass. Stir immediately, pour into jars and roll up.

Cherry Jelly with Instant Gelatin

Ingredients:

• cherry - 1 kg;
• granulated sugar - 700 g;
• instant gelatin - 4 tsp.

Preparation

Remove the tails from the cherries and fill them with cold water for a couple of hours. Thanks to such a simple procedure, it will be possible to get rid of the worms inside the berries. Next, remove the bones. Now mix the instant gelatin with the sugar, add the mass to the pitted cherries and mix well. We put the berries in the cold for an hour at 12. During this time, the juice will stand out. We put the saucepan on low heat, let the mass boil, and boil for about 3 minutes. All this time it needs to be stirred. After that, turn off the fire, remove the foam and lay out the cherry jelly with gelatin over. Roll them up, turn them over and wrap them up. Let it cool completely and hide the workpieces in the cold.

Cherry jelly with gelatin recipe

Ingredients:

• ripe cherries - 0.5 kg;
• sugar - 150 g;
• water - 400 ml;
• gelatin - 1 tsp.

Preparation

First, wash the cherries thoroughly. While the berries are drying, pour gelatin with 40 ml of water. Pour about 150 g of sugar into the container where the jelly will be prepared, pour in water and boil the cherries in syrup for about 5 minutes, stirring occasionally. Now pour in the swollen gelatin and stir well. As soon as the mass starts to boil again, turn off the fire immediately. We pour the mass into prepared jars. Now their contents can hardly be called jelly, because the mass came out liquidish. But this is normal, it will thicken when it stands in the cold.

Frozen cherry jelly with gelatin

Ingredients:

Preparation

Pour gelatin with cold water and leave for 50 minutes to swell. Meanwhile, we are preparing a cherry compote: pour frozen cherries with water and add sugar to taste. We put on fire and bring sugar to dissolve. Then we filter the compote. Dissolve the gelatin in a water bath. Pour it into the strained compote with a trickle and stir. Cool down a little. Put cherries in prepared containers and fill them with compote with jelly. After complete cooling, we put the containers in the cold.

Cherries are berries that can be used to make a huge number of delicious and healthy desserts. Their taste will be varied, sweet and at the same time with a light and delicate sourness. Cherry jelly is very fragrant, healthy, it contains many vitamins, and it is prepared quickly and easily.

Cherry jelly recipe without gelatin step by step

Berry jelly can be prepared not only with gelatin, but also without it. There is nothing complicated in the process of preparing it, you just need to prepare the ingredients themselves and devote a little time. This dessert can be served as a stand-alone dish or added to baked goods.

1. The berries are thoroughly washed in cold water, the stalks and seeds are removed from them and everything is transferred to a saucepan;
2. Pour 15 milliliters of water into a saucepan, put on fire and bring to a boil, stirring constantly;
3. Pour sugar to the cherry, stir until it dissolves, pour in lemon juice;
4. Cook the contents of the pan, stirring constantly, until the berry puree thickens;
5. Pour jelly into jars, filling them by ¾, cover them with lids and put in a water bath for 10 minutes.

When the finished jelly has cooled, it can be served or used to make other desserts. Thanks to a water bath, it will thicken well, but it will not burn.

Cherry jelly with gelatin

To make cherry jelly, you can use not only fresh, but also frozen berries. This will not make the taste of the dessert worse, but will remain the same rich.

Ingredients:

• 400 grams of pitted berries;
• 0.6 liters of water;
• 200 grams of sugar;
• 40 grams of gelatin.

Cooking time: 140 minutes.

Caloric content per 100 grams: 54 kcal.

If frozen berries are used for the preparation of dessert, they do not need to be defrosted.

1. Pour water into a saucepan, bring it to a boil, put washed pitted cherries, boil for 10 minutes;
2. Pour sugar into the compote, stirring constantly, bring to a boil;
3. Pour 200 milliliters of compote into a deep bowl or cup, add instant gelatin, mix thoroughly until completely dissolved and strain everything through a strainer;
4. Remove the saucepan with the compote from the fire, let it stand for 10 minutes, pour in the gelatin, stir, cool to 45 degrees;
5. Pour the jelly into molds and refrigerate.

When the jelly hardens, you can serve it to the table. The taste of this dessert is rich, light and pleasant. All family members will definitely like it.

Frozen cherry jelly with gelatin

Making jelly from frozen berries is as easy as making jelly from fresh ones, but there are some small peculiarities.

Ingredients:

• gelatin - 2 tablespoons;
• sugar - 0.15 kilograms;
• cherries - 0.3 kilograms.

Cooking time: 120 minutes.

1. Defrost frozen berries at room temperature, then squeeze the juice out of them using a blender, strain;
2. Pour the berry pulp with water - 50 milliliters, add sugar and constantly stirring, bring to a boil, remove from heat and strain through a sieve or cheesecloth;
3. Cool the liquid to 70 degrees, pour 200 milliliters of juice and dilute gelatin in it, strain through a sieve;
4. Pour the gelatin into the compote, mix everything and heat, but do not bring to a boil;
5. Cool the future jelly to room temperature, pour into molds and refrigerate.

In just a few hours, the whole family will be able to enjoy the aromatic and summer taste of jelly.

Milk jelly with cherries

Jelly made from milk and fresh berries is an unusual, but very tasty and nutritious dessert that will be appreciated by both adults and children.

Ingredients:

• 40 grams of gelatin;
• 0.175 kilograms of sugar;
• 0.6 liters of milk;
• 250 grams of cherries.

Cooking time: 150 minutes.

Caloric content per 100 grams: 105 kcal.

1. Rinse the berries well several times, sort them out, remove the seeds, sprinkle with sugar and refrigerate for 60 minutes so that they let the juice flow;
2. Pour gelatin into a cup, pour 3 tablespoons of cold, boiled water, mix and let stand for 20 minutes;
3. Pour milk into a saucepan, bring it to a boil, add the remaining sugar, add the swollen gelatin and heat to completely dissolve, remove from heat and cool;
4. Remove the berries from the refrigerator, drain the juice from them, and arrange the cherries in portioned plates, pour all the milk jelly and refrigerate.

The juice from the berries does not need to be poured; it can be poured over the frozen jelly or used to prepare other desserts and drinks.

Cherry jelly for the winter

Jelly can be prepared not only from fresh and frozen berries, but also prepared for the winter for the whole family. It turns out to be no less tasty and aromatic.

Ingredients:

• 0.5 kilograms of berries;
• 0.8 liters of water;
• sheet gelatin - 12 grams;
• 0.15 kilograms of sugar.

Cooking time: 55 minutes.

Caloric content per 100 grams: 58 kcal.

Such a preparation will surely be loved by all family members who love sweets.

Cherries, canned in jelly for the winter

Cherry jelly can be prepared not only from juice, but also with whole berries, it turns out much faster and no less tasty.

Ingredients:

• 3 liters of pitted berries;
• 70 grams of gelatin;
• 0.5 liters of water;
• 1000 grams of sugar.

Cooking time: 45 minutes

Caloric content per 100 grams: 64 kcal.

1. Cherries wash well, move over and dry, seeds are removed from them;
2. Gelatin is poured with 2.5 glasses of water and left for 20 minutes;
3. Prepared berries are transferred to a saucepan, covered with sugar and put on fire, boiled for 5 minutes from the moment of boiling;
4. The container with gelatin is put on fire and warmed up until it is completely dissolved;
5. The gelatinous mass combines with the berries, everything mixes well and is removed from the fire;
6. The finished jelly is laid out in banks and rolled up.

You can store such a workpiece not only in the refrigerator, but also in a cool, dark place. From this amount of ingredients, about three liters of jelly are obtained.

Cherry Jelly Pie Recipe

Each housewife often thinks about how to please her family members. The pie with cherry jelly, which was prepared in the summer, turns out to be very tasty and unusual.

Ingredients:

• cherry jelly - 0.5 liters;
• flour - 0.3 kilograms;
• margarine - 80 grams;
• sugar - 60 grams;
• water - 30 milliliters.

Cooking time: 250 minutes.

Caloric content per 100 grams: 168 kcal.

1. Put flour, margarine, sugar into a deep bowl and grind everything thoroughly into crumbs, add water and knead a tender and soft dough;
2. Wrap the well-kneaded dough in foil and put in the refrigerator for 1 hour;
3. The chilled dough is taken out of the refrigerator, rolled out and laid out in a mold, while sides are formed so that the jelly does not flow out;
4. With the help of a fork, punctures are made, and the mold is placed in an oven preheated to 180 degrees for 40 minutes;
5. The cake is cooled, poured with berry jelly and placed in the refrigerator for 2 hours.

This cake turns out to be not only crispy, but also tender, light and summer. If there is no jelly prepared in advance in the house, it can always be prepared from frozen or fresh berries.

For the preparation of cherry jelly, it is best to choose large and sweet berries, which contain many useful trace elements. Small and sour cherries are best left for compotes and other drinks.

To make the jelly as good as possible, you need to use only high-quality and good gelatin.

If frozen berries are used to make jelly, they must be defrosted only at room temperature, without adding water.

Irina Kamshilina

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

Content

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

How to make cherry jelly with gelatin for the winter

This dessert has many advantages: firstly, it is very easy to prepare it, it takes less time than for a full-fledged jam. Secondly, gelatin is a source of collagen, which is especially valuable for women. If you add to this the incredible taste and aroma with a minimum of calories, the result is the perfect dish, the recipe for which must be entered into 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 pitted frozen fruits by grinding them with a blender.
• Agar-agar can also act as a gelling agent: the same collagen, but of plant origin. Jelly hardens with it better, does not "melt" at room temperature, but it can dissolve only in boiling water (from 95 degrees).
• For agar, the ratio of powder to water is 2 tsp. to 200 ml. For gelatin - 1 tbsp. l. to 200 ml.
• Group A gelatin (labeling on the package) gives a higher density, therefore it will be preferable to a group B product.

Cherries in jelly for the winter

It is a pleasure to preserve this berry, since the acids in its chemical composition, better than any third-party ingredients, help to keep the product for several winters. If you sterilize the jars, there will be no problems with the preparation. The classic recipe involves the use of:

• cherries - 1 kg;
• sugar - 0.75 kg;
• instant gelatin - 2 tbsp. l. with the top.

Jelly preparation technology for the winter:

1. Remove tails from cherries, pour water over it for an hour to drive out possible worms (important for a summer cottage harvest).
2. Combine sugar with gelatin powder, mix. Sprinkle this mixture over the dried cherries, remove in the cold.
3. 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.
4. Remove foam, let the mixture boil for another minute, remove from heat.
5. Pour into jars, tighten the lids.

Cherries in seedless gelatin

Working with this recipe cannot be called quick if you use self-picked berries: the elimination of the seeds will take a lot of time. However, the ready-made dessert is perfect for baby food, since there is no fear that the baby will choke. As a filling for baking, pitted cherry jelly for the winter with gelatin is also better than the classic version discussed earlier.

Product list for 6 half liter cans:

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

Cooking principle:

1. 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 can.
2. Pour 0.5 liters of cold boiled water into a bowl, gently add gelatin. Not the other way around! If you add liquid to the powder, lumps may form.
3. After 30-60 minutes (depending on the instructions on the package), place the container on the stove. Warm up to 60-65 degrees, stir. Do not boil.
4. In a separate saucepan, combine the sugar with the cherries, warm to release the juice. Stirring, cook over medium heat for 5-6 minutes, periodically getting rid of the foam.
5. Gently add portions of the gelatinous mass while stirring the cherries. Remove from heat immediately.
6. Pour into previously sterilized jars, close without re-sterilization.

Cherry jelly for the winter from mashed berries

This recipe has an interesting feature - the finished product looks like marmalade in a jar. The treat is safe even for children, it can be perfectly stored for several years, but it is often eaten much faster. It is recommended to cook such a delicious cherry jelly for the winter with gelatin in large quantities. If you want a very thick dessert that can be sliced, increase the amount of gelatin to 100 g, and reduce the amount of water for swelling to 2 glasses.

The ratio of the main ingredients is as follows.

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

The nutritional value

For 100 g of jelly made from cherries, there are about 60 kcal. And also the product has 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 useful vitamins and amino acids. However, after processing, the berry loses some of its properties. But all the same, the composition of cherry jelly will include vitamins of group B, PP, C and trace elements such as iron, calcium, sulfur and phosphorus. Preparation includes the option of using fresh, frozen or dried cherries. Even in some cases, a treat is made from cherry juice.

Benefit and harm

Cherry jelly usually contains gelatin, but pectin can also be used. These two ingredients are very beneficial for the body, but they differ slightly from each other. The addition of pectin helps to cleanse the intestines, and gelatin is well absorbed on its walls and improves digestion.

But also the use of jelly has a beneficial effect on 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 accumulate fat.

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

For women, not only health inside the body is very important, 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 fleshy part of this berry, various creams are usually made. Due to the fact that cherries contain a large amount of vitamins, the skin is radiant and takes on a pink tint.

If we are talking about homemade cherry jelly, then there are no harmful elements in its composition, it brings only benefits to the body. However, people who suffer from allergies need to be careful with this product. We also recommend not to use store jelly, which may contain harmful chemicals and concentrates.

If you use low-quality products for cooking, then only in this case will this dish be harmful to the body. We recommend not to use dyes and harmful flavors.

Recipes

The advantage of cherry jelly is that the recipe is quite simple, while not time consuming. In addition to all this, an unforgettable taste and pleasant aroma are obtained. Cherry dessert can be prepared and left for the winter. Then, on cold evenings, open a jar and feast on this low-calorie product.

First of all, you need to follow a few tips.

• If you want to get a jelly that looks like marmalade, we recommend using canned or fresh cherries, having removed the seeds from them.
• Instead of gelatin, you can use agar-agar, which hardens faster, and also does not flow during storage. However, it dissolves only in pre-heated water.

In order to prepare cherry jelly for the winter, you need to pre-process and wash the jars in which your fruit jelly will be located.

To do this, they are sterilized in different ways.

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

At the second stage, it is imperative to sterilize the caps:

• metal, which are used to twist with a special machine, should be boiled in a saucepan for a couple of minutes;
• the lids, which are made in the form of a spiral, are recommended to be cleaned with soda, then placed in boiling water for two minutes and dried;
• but there is also an option for killing harmful microbes - it is treated with rubbing alcohol.

Only after these steps can you start cooking. Now you will have at hand a ready-made, processed container for rolling your favorite jelly.

We bring to your attention a simple recipe for cherry jelly for any housewife.

Composition:

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

First of all, we clean the berry from "debris", but not from the seeds, and fill it with room water. This procedure allows you to get rid of unwanted insects. We set it aside for 1.5 hours. Meanwhile, mix the sugar and gelatin. Then we dry the cherries on a dry napkin, put them in a saucepan and sprinkle with the resulting mixture. We put in the refrigerator for half a day. When you pull it out, you will notice that the berry has released juice. We put the container on 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. Pour the finished jelly into jars and tighten the lids. Your jelly is ready for storage.

There is an option for making cherry jelly with pitted gelatin. This is a good recipe, it is suitable for treating children, because there is no need to be afraid that the bone will get stuck in the throat. However, this is a laborious process, as all the seeds will need to be removed from the cherries. The recipe is designed for cans, which will be 1 liter in volume.

Includes:

• cherries (it is necessary to fill all the jars to the very neck);
• sugar - 600 g;
• powder gelatin.

First you need to wash all the berries and peel them of twigs, stems and seeds. There are special tools on store shelves for easy and quick pitting. If you don't have one available, you can get by with a regular paper clip or the tip of a tablespoon.

In order for the gelatin to dissolve and not pick up in lumps, you must first pour about half a liter of room temperature water into the container, and then add the powder there. After an hour (see the instructions on the package, if a different time is indicated), put the resulting mixture on a small fire. You should not bring it to a boil, you just need to heat it up. In another saucepan, mix the sugar and cherries, put on the stove and bring to a boil, remove the foam as it comes in, cook for about 7 minutes.

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

We bring to your attention a recipe for cherries canned in jelly from grated berries. This is a very tasty and healthy dish that looks a lot like gummy candy. Children especially love this dessert.

For cooking you will need:

• cherry berries, separated from the seeds - two kilograms;
• sugar - one kilogram;
• gelatin - 75 g;
• ½ teaspoon vanillin.

The first step is to rinse and peel the berry, fill it with water so that the cherry is completely drowned. Put on fire and boil for about 15 minutes. Then we drain the water and twist the berry in a blender. Add sugar to the resulting mass and let the cherry juice. At this time, we take 0.7 liters of water and dissolve the gelatin in a separate bowl. Put the mass with sugar and cherries on the stove and bring to a boil, gradually removing the resulting foam from above, cook for 15 minutes. You will get a syrup-like consistency. During cooking, thickening will be observed and the mass will convert to jelly. Now you can gradually introduce the gelatinous mass into the resulting syrup and add vanillin. Wait a little for cooling and pour into jars.

Of note is the cherry jelly recipe without gelatin.

To do this, you will need:

• fresh cherries - 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 berry and remove all the twigs and leaves. Separate from the seeds and turn the juicy pulp into "porridge", put it in a saucepan and crush a little. Next, add 80 ml of water at room temperature. We put the resulting mixture on the stove, bring to a boil and cook for 6 minutes. Stay on the stove as constant stirring is required. At the next stage, when the mixture has cooled down a little, it is necessary to separate the juice with a sieve or gauze cloth. We set aside the pulp, and add granulated sugar and citric acid to the resulting syrup. Then we send it back to the stove and cook until a jelly-like state for about 40 minutes. When the syrup thickens, pour into jars and close.

We also bring to your attention cherry jelly with pectin. Quite an interesting and completely uncomplicated 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 seeds and rinse the berries thoroughly. Then we put it in a deep container and press it down a little with a tablespoon. Add water and bring to a boil. Boil for about 8 minutes and separate the juice from the pulp. Next, put the resulting syrup on the fire again and gradually introduce pectin and sugar there. Stir constantly during cooking. It is required to cook until all the sugar is dissolved. This is the last stage of preparation, then pour into sterilized jars and twist.

Frozen berries

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

To make frozen cherry jelly, you will need:

• a pinch of cinnamon;
• heavy cream - 100 g;
• sugar - 50 g;
• frozen cherries - 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 swells, you need to prepare the cherry syrup. To do this, defrost the cherries and pour 0.5 liters of water into a small saucepan. Add some cinnamon and sugar. We put it on the stove and wait until it boils. After that, remove from the heat and leave it alone for now. At this time, 15 sec. we send the swollen gelatin to the microwave oven so that it blooms. In the next step, we move on to the cream. Put a pinch of vanillin 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 broom for splendor. It is very important not to allow this mixture to become oily, but the sugar grains should dissolve. Then carefully add 1 tablespoon of gelatin there. You should have a so-called soufflé, put it in a glass at an angle and send it to a cold place.

Now that the cherries have settled, you need to strain them through a strainer. And in the resulting syrup we introduce the remaining gelatin, stir and then take out the "soufflé" and also add it. The resulting jelly is poured into molds and set in the refrigerator for solidification for 3.5 hours.

Cherry juice

Making cherry juice jelly is not difficult at all. This does not take you a lot of time, and it does not take a lot of effort. You will be able to please your family and friends with such a delicious and healthy dessert.

To do this, you will need:

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

First, dissolve gelatin (25 g) in water (150 g) for about 15 minutes. Then we heat it up a little and let it bloom, stirring constantly. Next, you need to combine it with juice and pour it into molds. And set aside in the refrigerator until it solidifies completely. After that, you can garnish with berries and mint.

Cherry jelly can be made at any time of the year, while using cherries in different shapes:

• canned;
• fresh;
• frozen;
• dried.

And also this dish is prepared from juice, which is made at home and closed for the winter. It doesn't matter which variety you use, any variety will do - sour, sweet, small or large. You will still get a fragrant and delicious dessert.

A connecting substance (gelling agent) is essential for the preparation of this dessert. It should be used in moderation, otherwise it can spoil the taste or color. In order for the dish to acquire a transparent color and unique taste, we recommend adding citrus fruits or quite a bit of liqueur or red wine to the recipe.

To make the dish look harmonious and festive, we recommend placing it in a transparent dish. As a decoration, you can use various berries, cream or aromatic herbs.

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

The shelf life of cherry jelly, which closes for the winter, is quite long, usually undemanding to special conditions. Once your homemade canned jelly is ready, it doesn't need to be sent to the refrigerator. It is also not recommended to leave it in direct sunlight.

Some storage rules should be adhered to:

• the temperature regime is up to +22 degrees;
• before sending the conservation to the place of its stay, it is necessary to trace it for some time;
• there are signs that indicate that sterilization needs to be repeated - this is the appearance of bubbles, cloudy water or foam accumulates;
• pitted jelly can be stored for a long time under the right storage conditions;
• it should be remembered that the bones contain hydrocyanic acid, and such a dessert should be stored for no more than one year, while it is better to stick the date of manufacture on the jar.

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