Cherry jelly - 8 step-by-step recipes for the winter

Such a delicacy will always come to the place on a cold winter evening. Moreover, the options for making cherry jelly, which quickly hardens and at the same time retains their shape an order of magnitude more than you thought. Choose whichever thickener you want to use.

Thick cherry pitted jelly for the winter

The most common method of making a jelly treat is based on the use of gelatin. Of its advantages, it should be noted that it is easily accessible, has a large selection and, most importantly, the absence of difficulties during preparation. Feel free to choose this recipe to pamper your friends soon.

Cooking time: 12 h. 15 min.

Cooking time: 15 min.

Servings - 10.

• 
  We wash all the berries thoroughly and free them from the seeds with a hairpin.
• 
  Pour gelatin into the required amount of sugar and mix well.
• 
  Pour the prepared cherries with loose ingredients and lightly shake the pan so that the granulated sugar is distributed throughout the volume. We leave the cherries in sugar for 12 hours in the refrigerator so that the berries let the cherry juice flow.
• 
  After this time, we take out the pan with cherries and send it to cook over low heat, stirring occasionally.
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  In the process of boiling, a foam forms on the surface of the jelly, which we do not remove, but we continue to cook the berries with it for five minutes, stirring constantly with a spatula. At the end of this time, turn off the stove and wait five minutes for the foam to settle.
• 
  We lay out the finished jelly in sterilized jars and leave in the refrigerator to solidify. After that we serve cherry jelly in addition to breakfast or just tea.

We wish you a pleasant tea party!

A simple and delicious recipe for cherry jelly with gelatin

Having tasted natural cherry jelly without preservatives, you no longer want to go to the store for sweets. A pleasant and barely perceptible sourness, smooth texture and cherries frozen in weightlessness - all this combines in one jelly, which you can make yourself in the shortest period of time.

Cooking time: 5 hours.

Cooking time: 4.5 hours

Servings - 3.

Ingredients:

• Cherries - 300 gr.
• Granulated sugar - 100 gr.
• Gelatin - 3 tsp
• Water - 500 ml.

Cooking process:

1. In order to get a jelly mass, it is necessary to dilute the gelatin in a little water and leave to swell for 10 minutes.
2. Pour granulated sugar into a saucepan with water at room temperature and set to cook over low heat.
3. Until the contents boil, pour the juice from the cherries into the same saucepan as soon as possible.
4. Bring the sugar syrup to a boil and add the cherries. In the same way, bring this mass to a boil and turn it off immediately, giving it a little time to cool.
5. After a short period of time, we introduce the already swollen gelatin and stir the entire contents well so that unwanted lumps do not form.
6. We pour the resulting jelly into different containers and leave the mass to freeze in the refrigerator for at least four hours.
7. After this time, the natural chilled cherry jelly literally melts in your mouth.

Enjoy your meal!

Delicious and thick cherry jelly with agar-agar for the winter

If you are looking for an alternative to gelatin, feel free to choose a thickener with an interesting name like agar agar. Unlike all previous options, this cherry jelly is homogeneous and dense in consistency, which will allow you to use it as a jam for crispy toasts.

Cooking time: 30 min.

Cooking time: 15 min.

Servings - 10.

Ingredients:

• Cherries - 1000 gr.
• Granulated sugar - 500-600 gr.
• Agar-agar - 10 gr.
• Water - 100 ml.

Cooking process:

1. First of all, we sort out the berries, breaking off the tails and removing the bones with a simple hairpin.
2. It is better to rinse prepared cherries before removing the seeds, while they are intact.
3. Fill with peeled berries into a suitable sized saucepan with a thick bottom and cover with granulated sugar. We interrupt everything with the help of an immersion blender into a homogeneous mass.
4. Pour about 100 ml of a homogeneous cherry mass into a stewpan with a thick bottom.
5. Add the required amount of agar-agar to this volume and mix well. Then we set aside to wait in the wings.
6. In the meantime, let's move on to the direct preparation of the jam itself. We send the saucepan with the cherry liquid mass to a small fire and bring to a boil. Then we boil for another five minutes, be sure to remove the foam from the surface.
7. We turn to the preparation of the thickener. We send the stewpan to heat up over low heat, not forgetting to constantly stir the mass.
8. As soon as the mass has thickened, add 100 ml of any water to it and heat it, stirring actively until smooth.
9. Combine a homogeneous thickened mass with semi-finished jam and bring it to a boil again. Cook this way for about five minutes.
10. Pour the finished hot jam into sterilized hot jars, rolling up the lid. Then we turn all the cans upside down and cover with a blanket until they cool and thicken.
11. We can store the finished jam at room temperature on the kitchen table without hiding it in dark places.
12. This jam can be used to diversify your usual breakfast by spreading it on toasted toast.

Enjoy your meal!

Step-by-step recipe for making cherry jelly with pectin

An excellent cherry jam for all those with a sweet tooth, in which the amount of sugar is cut in half thanks to a small amount of natural pectin thickener.

Cooking time: 20 h.

Cooking time: 40 min.

Servings - 10.

Ingredients:

• Cherries - 1000 gr.
• Granulated sugar - 500 gr.
• Pectin - 10 gr.

Cooking process:

1. Before removing the seeds from the cherries, rinse and dry the berries well.
2. After that, we transfer the pitted cherries to a deep container and fill them with granulated sugar, thanks to which the cherry will let out juice during the night.
3. After a night, send the saucepan with cherries to low heat and mix well. Initially, bring everything to a boil and leave to simmer for five minutes.
4. As soon as the granulated sugar has completely dissolved, increase the heat and continue to cook the jam for 15 minutes. Then leave the saucepan with almost finished cherry jelly for 10-12 hours until thickened.
5. After this time, mix granulated sugar with pectin and pour cherry jam, stirring well until smooth, breaking all the lumps. Pour the pectin syrup into the jam heated over low heat and, stirring it, cook over low heat for five minutes. Then we remove from the stove.
6. We immediately pour the finished jam into sterilized jars and roll up with sterilized lids, then turn over and cover with a thick blanket or blanket to cool. We store the rolled up jars of cherry jelly in a cool place throughout the year.
7. And for a sample, one jar of jelly can be opened the next morning.

Enjoy your meal!

How to prepare cherry jelly with zhelfix for the winter?

Do not be surprised if your delicacy is appreciated by lovers of marmalade, and it disappears from the table in a matter of seconds. The cooking process, like the result itself, is well worth the time and effort.

Cooking time: 12 hours

Cooking time: 15 min.

Servings - 10.

Ingredients:

• Cherries - 1000 gr.
• Granulated sugar - 1000 gr.
• Zhelfix (1: 1) - 25 gr.

Cooking process:

1. First, we sort out all the berries so that they do not turn out to be spoiled or wormy. Then we rinse the cherries well and remove all the seeds to a single one.
2. We transfer the cherries to a saucepan in which we plan to cook our jam and fill it with granulated sugar. We leave it for about 10-12 hours so that the berry can let out its juice, in which we will directly cook our jelly.
3. After this time, we send the pan over low heat and bring the contents to a boil.
4. As soon as a foam has formed on the surface of the jelly, remove it with a slotted spoon and pour out a bag of zhelfix, while carefully stirring everything so that it does not stick to the walls of the pan. Bring the entire contents to a boil again and cook for three minutes until thickened.
5. And that's all, the jelly preparation process is over. Pour ready and still thin jam into prepared jars.
6. And we tightly close the jars with sterilized lids, under which the jelly can be stored for a long time, even the whole winter.
7. You can leave one jar of cherry jelly in the refrigerator to taste as soon as possible, and hide the rest in a cool and dark place.

We wish you a pleasant tea party!

Delicious cherry jelly with whole berries in jars

The most delicious and quick jelly in making, which you can not only imagine, but also try. It will especially delight children who love to catch whole berries in jam.

Cooking time: 60 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Cherries - 500 gr.
• Granulated sugar - 150 gr.
• Gelatin - 10 gr.

Cooking process:

1. We will prepare all the necessary ingredients that we will use in the future.
2. We clean the berries from the tails, rinse well and remove all the seeds.
3. Fill the prepared berries with granulated sugar and leave at room temperature so that the berries let out a little juice.
4. Stir gelatin with a little water and combine with sugar cherries.
5. When the cherry has started up its own juice, we send it to simmer on a small fire until it boils. Then we mix in the swollen gelatin and turn it off.
6. Pour the finished jelly into prepared jars and leave in the refrigerator overnight. After this time, you can try it by adding it to porridge, cottage cheese in the morning or making a delicious toast.

Enjoy your meal!

How to make cherry jelly in your own juice?

Jelly prepared in its own juice can be excellent in consistency and at the same time in concentration. This natural sweetness will cheer you up and bring pleasant summer notes on the coldest days.

Cooking time: 4 hours.

Cooking time: 10 min.

Servings - 10.

Ingredients:

• Cherries - 1000 gr.
• Granulated sugar - 750 gr.
• Gelatin - 25-30 gr.

Cooking process:

1. Cover all prepared and peeled cherries with granulated sugar, shake slightly and leave for several hours in the refrigerator to let the cherry juice. Since the jam is prepared very quickly, we will start preparing the jars in advance.
2. 30 minutes before the start of cooking, pour gelatin with a little cold water and leave it to swell.
3. Three hours later, we check the cherry, she should have let the juice go.
4. And we transfer it to a deep saucepan in which we are going to cook the jam.
5. At the same time, gradually dissolve the gelatin in a water bath.
6. We send the saucepan with cherries to a small fire and bring to a boil. From the moment it boils, we leave it to cook for five minutes, slightly reducing the heat.
7. Remove the pan from the heat and pour in the dissolved gelatin, stirring everything well.
8. Pour the finished jelly into prepared jars and roll up the lids. Turn the jar of jam over for a short time so that the jelly does not freeze like this. And we leave it for storage in any cool place.

Bon Appetit!

Thick cherry jelly without gelatin for the winter

In cherry season, don't miss the opportunity to make a delicious jelly treat without adding any thickeners. The result will pleasantly surprise you and, moreover, please. The jelly turns out to be of a beautiful dark shade with an excellent uniform consistency.

Cooking time: 50.

Cooking time: 30 min.

Servings - 15.

Ingredients:

• Cherry - 2000 gr.
• Granulated sugar - 750 gr.
• Lemon zest - 1 tsp

Cooking process:

1. To make jelly, you must carefully sort out all the berries and remove the seeds.
2. Then we transfer all the prepared berries to the blender bowl and interrupt at medium speed until smooth.
3. We transfer the cherry mass to a saucepan and cover with granulated sugar. Mix everything well and bring to a boil.
4. Then add the lemon zest, mix and continue to cook the cherries over low heat until the color changes and thicken, while constantly removing the foam in the process.
5. For full readiness of the jelly, 20-30 minutes are enough. This completes the jam preparation process, and the jam can be laid out in the jars.

Enjoy your meal!