Cherries in jelly for the winter. The proportions of cherries and sugar for a delicious dessert

Here comes the time preparations for the winter. Although it is not the end of the season of vegetables and fruits, it is already time to prepare conservation. Fruits such as cherries, currants and many others are ripening now in full swing. there are a lot this year, so let's prepare an unusual recipe. It will be a cherry in gelatin.

Using this recipe, you can both store such cherries all winter, so you can actually eat directly when cooked. Well, literally in a day. This recipe is not difficult at all. As you already understood from the name, this is a five-minute. Before you start cooking five-minute cherry jam with gelatin, first you need, of course, to know what is needed for this recipe.

What you need to cook cherries in gelatin:

Cherry - 500 gr.
Sugar - 150 gr.
Water - 400 ml.
- 1 teaspoon.

Five-minute cherry jam with gelatin - recipe

At the very beginning of the process of cooking cherries in gelatin, let's wash the cherries. Try to thoroughly rinse the cherries. Let the water drain and dry the cherries on a towel.

Prepare gelatin. Pour 1 teaspoon of gelatin into any container.

Pour gelatin cold water. You will need about 2 tablespoons of water to fill the gelatin.

Pour 150 g of sugar into the container in which you will cook the cherry. It is best to cook in enamelware if you have a small amount of berries. If you have a lot of cherries, then use non-enamelled dishes.

Let's pour out 400 ml of water.

We put our pan on the stove and boil for exactly 5 minutes, stirring well.

While the cherries are cooking, the gelatin will already swell. Try to buy instant gelatin. You can buy sheet gelatin. It is more expensive, but it is colorless and of higher quality.

Pour the swollen gelatin into a saucepan with boiling cherries. Mix everything well. It is necessary that the gelatin is completely dissolved. It should be noted that the mixture should not be brought to a boil. As soon as you see that the mixture begins to boil, immediately remove the pan from the stove.

In pre-prepared, sterilized jars, fill with a mixture of cherries. The mixture will turn out liquid, don't let that scare you.

At this stage, we see that there is still foam on the top of the jar. Remove foam with a teaspoon. The main thing is to remove all the foam so that the jam does not ferment.

After that, you need to close the jars with lids, which were previously sterilized.

Let the jars cool completely. When the jars have cooled, they need to be placed in a cool place. It is better if it is either a refrigerator, or a basement, a cellar. After you place the five-minute jam, it will be ready in a day. It will completely harden and become a full-fledged jelly. Cherry jam five minutes with gelatin the taste is very pleasant, sweet and sour, the cherries remain whole and soaked in syrup. The jelly itself is very stable and pleasant to the taste. Bon appetit.

Cherry jam five minutes with gelatin. Photo

Fast and original dessert- cherry jam with gelatin! This delicacy is suitable for preparing a small portion and for harvesting winter period. If you are interested in the topic of harvesting gelled cherries, let's get acquainted with the jam recipes and their subtleties.

Nuances of preparation

Cherry is one of the few berries that can hide spoilage. It may be impossible to assess appearance whether there are worms inside the berries. Therefore, it is better to manually examine each cherry. The process will take place simultaneously with the husking of the seeds from the berries. However, if you want to make jam from pitted cherries (with gelatin) and you are sure that the berries are benign, so be it!

Berries pitted or not, they need to be covered with granulated sugar. The proportions of the ratio of bookmarking berries and sugar, respectively:

1:0,7.

These parameters differ from standard jam blanks due to the presence of gelatin.

So, having covered the berries with sugar, we wait for the juice to be released. That is, we set aside the pan with food for about 15-20 minutes.

Use of gelatin

In addition to gelatin, agaroid can act as a gelling agent. This is a powder that is used mainly in manufacturing plants. And at home, take gelatin. It's not that hard to work with him. But it is better to know how to prepare it. Gelatin is available in two types:

in powder;
in plates.

It is preferable to use in powder. It is much faster to prepare it, as it instantly swells in water - it takes 5-10 minutes. But with the plates you have to wait 20-25 minutes after soaking them in warm water.

So, pour gelatin only in a ratio of 1: 4! It is important! One part gelatin to four parts water.

After swelling, the mixture must be heated on a stove until the particles are completely dissolved, but not before boiling. If the process reaches the appearance of bubbles of boiling water, the mixture will not have to be used. She's already ruined. The fact is that when boiling, the binding properties of the particles are lost.

The classic recipe for one-component jam

What products are required:

half a kilo of cherries;
half a kilo of sugar;
gelatin sachet.

Cooking process:

We spend primary processing berries - sorting, washing and drying on a paper or any clean kitchen towel.
The next step is entirely up to you. We take out the bones from the berries or do not do it.
We shift the berries into a saucepan and cover with sugar (if the berries are with stones, then add 50 ml of boiled or filtered water). We are waiting for a quarter of an hour for the berries to give juice.
In the meantime, soak the gelatin in warm water. Remember proportions - 1:4! After 10 minutes, put the gelatin on the fire and stir. Immediately after dissolution, remove from the stove and filter. We don't boil! As long as we leave.
Then we begin to cook cherry jam over moderate heat.
After 25 minutes, remove the jam from the heat. After a couple of seconds, the boiling process ends. Add gelatin. Mix and pour into sterilized jars. We preserve with sterilized lids and put them away to cool somewhere in the corner.

Jam "Cherry in gelatin" for the winter is ready! It is better to store in a cool room without temperature fluctuations.

The second cooking method

There is another way to cook treats. The difference with the previous version is small. You just need not immediately mix the berries with sugar, but first cook sugar syrup. Then add berries to it, continue to cook, as in the first recipe.

This method is the best suited for cherry berries with a stone.

With bones or without?

What is the difference in preparing berries to make cherry jam with gelatin with or without seeds?

In making seedless jam, you will have to spend part of your free time behind the process of peeling these same seeds. This threatens with accurate spray shots all over the kitchen and in your face. It is easy to avoid such a development of events. Put a large amount into the saucepan plastic bag For food products and pull out the bones in it. The juice will splash into the bag and drain into it. The hostess will have to wash only her hands.

The recipe for cherry jam with gelatin provides for isolation from berries a large number juice. And where does he come from if the berries are whole with seeds? The answer is simple. Add some water. For 1 kg of berries, 100 g of water is enough.

Additional Ingredients

In cherry jam with gelatin can be added the following ingredients taste:

ground cinnamon or nutmeg;
cognac or liqueur;
pieces of other berries or fruits (cherries are best, sweet plum or cherry plum).

Great news for chocolate lovers! Cherry jam with gelatin can be cooked with its addition! You won't find more original berries. But you need to follow the advice:

use only dark chocolate without any additives (nuts, raisins, waffle or cookie pieces);
before introducing into the syrup with berries, chocolate should be melted in a water bath;
add it to the jam a few minutes before the dessert is ready.

All of the listed ingredients for jam additives are very palatable and give the necessary "zest" to the recipe. However, the most pleasant product can also spoil a cherry dessert, if you don’t know when to stop. Flavoring additives should only emphasize the main taste, and not destroy it.

Harvested jam can always become a chic layer unleavened cake or biscuit roll. In winter, you do not have to stand at the stove hoping to cook syrup or cream for a cake. Just take out the jar cherry jam in gelatin - and the problem is solved!

Cherry jelly - great option fruit dessert. It appeared in Europe several centuries ago, when France was ruled by Napoleon Bonaparte. Then this dish first appeared at the court and was a huge success.

Classic variant

The easiest way to make cherry jelly involves the presence of only four components in a certain ratio:

180 grams of cherry berries;
2 tablespoons of gelatin;
130 grams of sugar;
two glasses of water.

The process takes place in several main stages:

To begin with, the berries need to be sorted out, rinsed well, and then squeeze the juice out of them in any convenient way. The bones in the recipe will not be useful, and they can be thrown away.
Pour gelatin with water and leave in this state. After half an hour, mix the composition until completely dissolved.
Combine cherry pulp with sugar and add quite a bit hot water. Then put on the stove and slowly bring to a boil.
Strain the syrup through a sieve or cheesecloth.
Introduce the dissolved gelatin, and then boil the mass again.
Re-strain the composition.
Pour the mass into molds and place in the refrigerator.

After complete cooling, cherry jelly can be served on the table, having previously transferred it to portioned plates.

Frozen Food Dish

To prepare such a dessert, it is not necessary to use fresh berries. After all, in winter they are difficult to find. In this case, cherry jelly can be made using frozen foods. The recipe differs little from the previous one. True, in this case, a completely different ratio of ingredients will be required:

300 grams of frozen berries;
30 grams of gelatin;
50 grams of water;
150 grams of granulated sugar.

The berries will need to be defrosted first. This will take some time, because the process is best done natural way. Using hot water or microwave oven can only spoil the berry, and this will certainly affect the quality finished product. Further work will proceed according to the familiar scheme:

Squeeze out the juice.
Pour the pulp with water, add sugar, and then slowly boil the mixture.
Strain the mass using ordinary cheesecloth.
Add gelatin and stir until all lumps are gone.
Strain the mixture again, and then send it to cool.

This option is a little simpler than the previous one, but requires special care and attention.

In order for your favorite dessert to always be at hand, you can prepare cherry jelly for the winter. You can do this with products such as:

2 kilograms of cherries;
700 grams of sugar;
one and a half glasses of water;
3 grams of pectin;
a teaspoon of tartaric acid.

The work begins with the preparation of the main product:

Cherries must be sorted out and the stalk removed from each berry.
After that, it must be poured into a deep pan (or basin) and crushed a little with an ordinary kitchen pestle.
Add water to the container, put it on the stove and cook for 6-7 minutes. This will be enough for the berries to release juice.
Strain the mass without squeezing the cherries. The liquid should be clear.
Put the remaining juice back on an open fire and cook until the amount is halved.
Add sugar at the rate of 700 grams per liter of juice and continue boiling for another 10 minutes.
Without stopping heating, introduce pectin. Gradually, the mass will reach the desired consistency.
At the last stage, add acid and immediately remove the pan from the heat.

Now it remains only to pour the hot mixture into jars, and cherry jelly for the winter can be considered ready.

Unusual way

If you want to cook something not quite ordinary cherry jelly, you can change the recipe a little. The components will remain the same, but their ratio will be somewhat different:

3.4 kilograms of pitted cherry berries;
kilogram of sugar;
half a liter of water;
70 grams of granulated gelatin.

Cooking method:

Pour gelatin in granules with water (cold) and leave for 40 minutes.
Pour cherries into a basin, combine with sugar, mix gently and leave for 4 hours.
Place the container on the stove and bring the mass to a boil.
Reduce heat and continue heating for another 4-5 minutes.
Remove the basin and put it on the table.
Heat the gelatin slightly so that it dissolves well, and then pour it into a container with berries. Stir slowly.
Pour immediately into jars and seal tightly.

It turns out a wonderful jelly with whole berries. Just beautiful! It is advisable to store it in a refrigerator or basement with the appropriate temperature. It is not a shame to serve such a delicacy to guests. Yes, and it will be very pleasant to eat.

New Component

For supporters of vegetarian food, the use of gelatin is highly undesirable. Instead, you can use a natural thickener called "agar-agar". It is obtained from algae and is widely used in confectionery industry. With this ingredient, you can easily make cherry jelly without gelatin. There is only one condition. During operation, the following ratio must be strictly observed: 1 tablespoon of agar-agar is required for 1 liter of liquid. In terms of weight, this will be 8 grams, which is significantly less than the amount of gelatin used. In addition, the preparation of a new ingredient for work is also slightly different. First, it also needs to be soaked for 35-40 minutes, and then boiled for 10 minutes with constant stirring. This simplifies the process a little, since, unlike agar-agar, gelatin cannot be boiled. There is one more advantage: with the new vegetable component, the jelly hardens much faster. It only takes a few minutes for the dessert to be completely ready.

Jam-jelly is not just winter preparation, this is a full-fledged dessert, opening a jar of which, you will save yourself from unnecessary thoughts regarding the choice of a sweet dish that completes the meal. Pre-preparing for winter season, corked in jars summer berries, You will make your culinary and household life easier. And home, no doubt, will be delighted with such a fragrant delicacy. According to statistics, the most popular and most loved berry is cherry because of its unique aroma, sour-tart taste and invaluable benefits. Think about it, in one tiny berry there is a whole bouquet of vital essential vitamins and minerals: potassium, phosphorus, sodium, iron and much more. Traditionally, cherry jam-jelly is prepared on the basis of gelatin. However, if not a single bag of this substance was found in the house, then you can do without it. Below are a few recipes for the most delicate refreshing dessert from this wonderful berry!

Classic cherry jelly jam

This recipe will require a minimum of funds from you, since the set of ingredients is standard and simple. You will need:

1 kilogram of cherries;
700 grams of granulated sugar;
70 grams of gelatin;
0.5 liters of filtered water;
1-2 cans of any volume (half-liter, three-liter, etc.).

Please note that the number of berries depends on the volume of cans for harvesting for the winter.

The procedure for preparing treats is not complicated:

First of all, you should prepare the berry (wash, remove seeds, twigs, etc.).
Then we fill the bottle or jar to find out how many berries will go into it.
From the jar, you need to pour the berry into a saucepan for cooking (it is advisable to take dishes with a thick bottom), cover with sugar and put on fire.
While the jam is boiling, it is necessary to prepare the gelatin - pour hot water and let it brew, swell. At this stage, you can prepare jars for seaming - sterilize them.
As soon as the jam boils, you should reduce the heat, simmer it for another 5 minutes and pour the swollen gelatin into the mixture. Do not forget to mix the sweet substance thoroughly!
Without delay, you need to pour the jam into pre-prepared jars and roll them up. If the jam turned out to be more than the dishes for seaming, you can pour the leftovers into a bowl and send it to the refrigerator.
As soon as the jam in the jars has cooled, it is necessary to send it all to the refrigerator for a while so that the gelatin “grabs” better.

Cherry jelly jam without gelatin

There are times when required ingredient was not at hand. If suddenly you didn’t find gelatin in your bins, it doesn’t matter, cherry jelly jam can be prepared without this component. For this recipe you will need:

2 kilograms of cherries;
1 kilogram of granulated sugar;
100 milliliters of filtered water;
2 tablespoons lemon juice (optional)
1 sachet vanilla sugar or vanilla (optional).

Preparing such a cherry jelly jam is extremely simple:

First you should prepare the berry (wash it, remove the stone, twigs, etc.) and pour it into a bowl for cooking.
The next step is to mash the cherry, turning it into a soft pulp, add water and put on fire.
Cooking time - 5-7 minutes. It is very important to constantly stir the brew!
As soon as the specified time has elapsed, it is necessary to remove the dishes from the stove and allow the sweet contents to cool.
After that, you need to place the saucepan on the stove again, add vanillin and lemon juice(optional) and cook for 20-30 minutes, stirring and removing the foam with a slotted spoon. As soon as the substance begins to thicken, remove the saucepan from the heat.
The resulting mixture should be poured into pre-prepared jars and allowed to cool. You can put the jam-jelly in the refrigerator for a while.

Serving is the desire of your soul and your heart. You can decorate the dessert powdered sugar, fresh berries, cinnamon stick - anything.

The benefits of cherry jelly jam

This dessert is perfect for overweight people, since sugar can be safely replaced with a natural sweetener, for example, in the form of stevia. Cherries are a well-known source of fiber, which means that the cooked treat will help get rid of problems with the gastrointestinal tract, not to mention its positive effect on the immune system.

So delicious and no doubt healthy dessert from cherries will brighten up frosty winter evenings and tea drinking in the circle of close people. Surprise your loved ones with culinary delights. Homemade sweets make relatives smile. After all, happiness is in every single spoonful.

A jar of magic jam, because it tastes like freshly cooked cherry jelly. Carefully, by shifting cherry jam in jelly into a creamer, you can please your guests with a delicious natural dessert! It’s even hard to believe that this is cherry jam in jelly that you have prepared for the winter.

Ingredients:

For a 3 liter jar:
Cherry;
water - 0.5 liters;
gelatin - 70 grams;
sugar - 1 kilogram.

P step by step recipe cherry jam in jelly

Peel the cherries from the stone, based on a 3-liter jar.
Dilute gelatin in water, let it swell.
Pour the cherry with sugar, put on fire, bring to a boil and cook over low heat for 3-5 minutes.
Warm the gelatin in water a little, but note that it does not need to be brought to a boil. It just needs to dissolve well.
Gelatin, pour into boiling cherries, mix well and turn off the heat.
Arrange the cherries in sterilized jars and roll up the lids. Can you close nylon lids, but then the cherry will need to be stored in the refrigerator or cellar.
This recipe makes one 3 liter jar and 6 cans of 0.5 liters.

Fragrant cherry jam in jelly will remind you of summer in winter and will give you a wonderful mood and positive emotions!