TOP 10 simple step-by-step recipes for making cherry jelly for the winter

Cherry is a healthy fruit with excellent taste, which can be used in the fight against various diseases and as a form of prevention. It can be prepared for the winter in any form: preserves, compotes, jams, frozen. Very tasty jelly can be made 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 preparing cherry jelly for the winter

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

If you are preparing jelly without including berries in their pure form, then it is better to use a juicer and boil the nectar with granulated sugar until thickened.

There is no need to take thickeners in bags; it is better to buy regular gelatin or agar-agar.

How to select and prepare products

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

To make jelly, you can take unripe cherries; they contain a lot of pectin. The best choice is a fruit with green tails. If they are brown, this indicates a stale harvest.

The berries are taken that are not overripe, not acidified or spoiled. You need to smell it before purchasing. If you smell fermentation, the fruit is not suitable for harvesting.

A spoiled cherry can ruin the entire jelly - it will simply go sour.

You need to check the fruit for worms by breaking it. The presence of a worm in one cherry indicates defeat of the entire batch, and it is better not to take it. The presence of worms can also be determined externally - the berry is soft to the touch and has a dark color.

Rules for preparing containers

Jars with lids can be washed well with a solution of baking soda in ordinary soapy water. Then you need to check the jars for cracks and chips.

Sterilization can be carried out by steaming for 15 minutes by placing a wire rack on the pan and placing the jars with the neck down. The lids are boiled before seaming.

Jelly recipes for the winter

You can prepare a delicious dessert in several ways 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. Place the main product in a saucepan and cover with water so that the berries are completely covered.
2. Heat the pan to a boil, cook for an hour over low heat, removing the foam.
3. Separate the broth and grind the fruit using a sieve.
4. The volume of the resulting measured mass is filled with the same amount of sugar.
5. Heating moderately, bring the mixture to a boil and boil for 15 minutes, stirring and removing foam.
6. Roll up the prepared dessert, place the containers upside down and wrap them up.

With lemon juice

Ingredients needed for dessert:

• 1.5 kg of fruits;
• 250 ml granulated sugar;
• ¼ cup lemon juice.

The boneless berry is placed in a container, water is poured in, and heated until it boils. Then sugar is added and the dessert is cooked until it dissolves.

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

The cooked delicacy is distributed into containers and rolled up.

With gelatin

To make jelly, you will need the following ingredients:

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

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

Gelatin needs to be heated to dissolve it, pour it into a container with berries. The ingredients are mixed. The dessert should be distributed into jars, which should be dry and warm.

With yellowfix

To cook jelly you need to take:

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

How to make dessert:

1. The berry is washed and the seed is removed.
2. In a blender, the fruits are pureed and poured into a bowl for cooking.
3. Zhelfix powder is mixed with 2 tbsp. l. sand, goes into cherry puree, everything is mixed.
4. The mass is sent to the fire, brought to a boil, and stirred.
5. Add the remaining sugar and bring the mixture to a boil while stirring.
6. Cook the dessert for 5 minutes, removing the foam.
7. The delicacy is removed from the stove, mixed well, placed in dry jars, and the lids are tightly screwed on.
8. The container is turned upside down for 5 minutes. When the containers have cooled, you can store them in the pantry.

Properly prepared jelly will thicken when cooled.

With pectin and tartaric acid

For dessert you need to take:

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

The fruits are separated from the seeds and mashed using a masher. Water is added and the dessert is cooked for up to 7 minutes until liquid forms.

The nectar should be driven through cheesecloth; the fruits should not be squeezed out, since the drink should have a transparent appearance.

After turning the heat up to high, boil the juice by half, stirring and removing the foam. Next, 800 g of sugar is added. for every liter of nectar, and the mass is boiled for about 15 minutes.

Place the pectin diluted in water into 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 is poured into containers.

With whole cherries

List of components:

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

The fruit is covered with sugar, the mass is put on gas, brought to a boil, and cooked for up to 5 minutes.Gelatin is soaked in water, heated and sent to the berry. Everything is mixed, the heat is removed. When hot, the dessert is sealed. Canned berries can be stored without refrigeration.

From felt cherry

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 extract nectar.

The nectar must settle, the light part drains away. Per liter of nectar, add 0.5 kg of granulated sugar. The mass is cooked for an hour until it thickens. At the same time, it is stirred and the foam is removed.

Pour the dessert into containers.

No cooking

Required ingredients:

• 2 kg boneless cherries;
• 1 kg sugar.

The fruits need to be pureed in a blender. Then add sugar and continue grinding until it is completely dissolved. Leave the mixture for 15 minutes. Mix.

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

Jelly with seeds in a slow cooker

For dessert you will need:

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

Cooking steps:

1. Cover the berries with granulated sugar.
2. Leave for 2 hours to release the juice.
3. Mix.
4. Set the “quenching” program and set the time to 1 hour.
5. Let it cook.
6. Pour gelatin with water. Before sending the swollen gelatin into the jelly, it needs to be heated.
7. When the multicooker notifies you that cooking is complete, you need to add the gelatin to the bowl, mix the ingredients, and then distribute the dessert among the jars.

How to make jelly from frozen cherries

Products used:

• 150 gr. frozen cherries;
• 100 gr. Sahara;
• 10 gr. gelatin;
• 2.5 glasses of water.

Water is poured into the gelatin and it should swell for 50 minutes. The frozen product is filled with water and sugar is added. Place the mixture on gas and dissolve the sugar.Strain the nectar.

Using a water bath, the gelatin is dissolved, poured into the compote in a stream and stirred.

Place the berries in the prepared container and fill them with liquid.

Terms and conditions of storage of cherry jelly

Treats are stored in a cool and dry place. If this is a cellar or basement, then there should be good ventilation to prevent air stagnation.

If the product is unsterilized, the storage temperature up to +10 degrees is no more than six months.

Berries with pasteurization and sterilization can be stored at temperatures up to +20 degrees for 12 months. High temperatures will lead to cloudiness or sugaring of the workpiece.