Cherry jam is the favorite of almost everyone. . This wonderful dish is distinguished by its sophistication, color, and of course taste. Cherry jam is good to use in winter for colds, if the famous raspberry jam is not at hand. It is best to prepare several types of cherry jam. As a rule, housewives prepare two types of jam. This is a thick viscous in order to drink tea with it in winter.
And the second type of jam, as a rule, goes for some recipes or in baking. Today you will learn how to make an unusual jam. This is jelly jam. For such a jam, you need very sour cherries, but along with this, the berries must be fleshy and full of juice. And such cherries are, as a rule, cherries of early varieties. Due to its acid, jam turns out like jelly. When preparing such a jam, it is best to use pitted cherries.
After all, it is the stone that gives the jam a subtle touch of almond flavor. The jam does not turn out too sweet, on the contrary, it is sour. Therefore, jam-jelly is very good to eat when a person is sick. You can not cook jam for a long time. In this recipe, the cherry is cooked for a very short time. And the color is amber cherry.
What is required for cooking cherry jam jelly:
- Cherry about 1 kg.
- Sugar 1 kg.
- Water 1 glass
- Sterile jars and lids.
Cherry Jelly Jam - Recipe
First you need to wash the cherries well. Rinse cherries under running water. Let the cherry lie down for a while so that the cherry dries out a little.
Pour 1 kg of sugar into the pan.
Add 1 glass of water to sugar. Mix the contents of the pot well and put on fire. The syrup should be boiled until it begins to caramelize. Be careful not to build up too much sugar on the sides of the pot.
When the syrup stops dripping quickly from the spoon, add cherries to the pan.
The photo shows how thick the syrup is. This is the consistency the syrup should be.
When the jam boils, then it must be removed from the heat and allowed to cool completely.
When the jam has completely cooled, then it must be put back on the fire and brought to a boil. Next, you need to boil the jam until it starts to “puff”, so to speak. From the pan, not a gurgling will be heard, but “puff”, “puff”. That's when you need to remove the jam from the fire. By the time the jam was cooked for about 30 minutes.
Before decomposing into sterile jars, you need to remove the foam from the jam. Carefully remove all foam with a teaspoon.
Jam should be transferred to clean sterile jars and sealed with lids.
Jam-jelly is not just a winter preparation, it is a full-fledged dessert, opening a jar of which, you will save yourself from unnecessary thinking about choosing a sweet dish to complete the meal. Pre-preparing for the winter season by corking summer berries in jars, 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, one tiny berry contains a whole bunch of vital 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 the necessary 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 vanillin (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 with powdered sugar, fresh berries, a cinnamon stick - whatever.
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 delicacy will help get rid of problems with the gastrointestinal tract, not to mention its positive effect on the immune system.
Such a delicious and, no doubt, healthy cherry dessert will brighten up frosty winter evenings and tea parties with loved ones. Surprise your loved ones with culinary delights. Homemade sweets make relatives smile. After all, happiness is in every single spoonful.
Quick and original dessert - cherry jam with gelatin! This delicacy is suitable for preparing a small portion and for harvesting for the winter. 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 can be impossible to assess by 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 carry out the primary processing of 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. It is only necessary not to immediately mix the berries with sugar, but first boil the 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. Insert a large plastic food bag into the pan and remove 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 the release of a large amount of juice from the berries. 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
The following ingredients can be added to cherry jam with gelatin to taste:
- ground cinnamon or nutmeg;
- cognac or liqueur;
- pieces of other berries or fruits (cherries, sweet plums or cherry plums are best).
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.
Prepared jam can always become a chic layer of 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 a jar of cherry jam in gelatin - and the problem is solved!
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 into 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. A photo
Summer is the time for fresh fruits and vegetables. Hostesses are engaged in harvesting and preserving nutrients for the whole year. Positive emotions during tea drinking with fragrant jelly from fruits and berries from the garden are provided. The process of preparing such a delicious dessert will not require much time and effort if you strictly follow the recipe and refuse gelatin.
It is easy to prepare delicious cherry jelly for the winter without gelatin. Take:
- Fresh berries, in the absence of which neither jam nor compote will turn out. The fruits are carefully processed (washing, drying, pitting).
- Sugar, which helps to preserve the excellent taste of the product.
- Agar-agar is a natural substitute for gelatin, produced from brown algae. Such an additive needs pre-treatment (soak overnight before use).
- Pectin is a substance that is present in certain quantities in berries and helps to eliminate toxins from the body. This additive, a gelatin substitute, is purchased in ordinary stores (sold in the form of a powder).
How to make cherry jelly for the winter without gelatin
Cherry recipes for the winter help housewives surprise their sweet tooth. The dish can also support their health. Learning how to make cherry jelly is easy. To do this, you will have to familiarize yourself with the recipe, which looks like this:
Ingredients:
- Cherry tree fruits - 2 kg;
- sugar - 1 kg;
- pure water - 100 ml;
- lemon juice - to taste;
- vanillin or vanilla sweetener - to taste.
Step-by-step preparation of jelly without gelatin:
- Prepare the berry (wash, dry, separate from the stone).
- Crush the juicy pulp to a mushy state and transfer to a deep container.
- Add water.
- Place on gas and cook for 5-7 minutes. At this time, you will have to constantly stir the contents, in order to avoid burning.
- Cool the resulting mass.
- Separate the juice (squeeze through cheesecloth or use a sieve).
- Add sugar, vanillin, lemon juice to the resulting liquid.
- Place on fire and cook, stirring until signs of thickening appear (20-30 minutes).
- Pour the resulting mass into molds, jars and leave to cool.
Very simple and quick recipe without cooking
Preparing a homemade dessert is for those who like to please themselves with a healthy and tasty product in the cold season. This procedure does not take much time, at most - 1 hour. How to cook cherries for the winter so that they do not lose their properties? It is necessary to make a dish that can preserve a large number of useful elements found in fresh berries. To do this, you will have to prepare the following ingredients:
- cherries - 2 kg;
- sugar - 1 kg.
To easily prepare jelly with cherries, you have to follow the following instructions:
- Prepare the fruits (rinse thoroughly, remove the seeds, dry).
- Grind the product using a blender.
- Add sugar.
- To stir thoroughly.
- Distribute the resulting consistency in pre-prepared dishes and put in a cool place (basement, pit, refrigerator).
Seedless Cherry Jelly Jam
To create such an unusual type of delicacy as cherry jelly for the winter without gelatin, an acidic variety of berries is perfect, because these fruits are large, fleshy. When cutting, the pulp is easily separated from the stone and gives a large amount of juice. After all, he gives the dessert such elegant forms. To make cherry jelly jam for the winter without gelatin and seeds, you will have to prepare the ingredients, including:
- fresh berry - 1 kg;
- granulated sugar - 1 kg;
- water - 200 ml;
Walkthrough:
- Prepare the berries (wash, peel).
- Let the berries rest to remove excess liquid.
- Add water, sugar to the container, start heating. Gradually, a syrup will turn out, which should begin to caramelize when cooked.
- Add fruits, cook until boiling.
- Cool the resulting mass at room temperature.
- Return the cooled jam to the stove and boil until “puffing”.
- Distribute the resulting jam into clean containers.
Cherry in redcurrant jelly
For this kind of dessert, you will need the ingredients:
- fresh cherry - 1 kg;
- red currant - 1 kg;
- water - 350 ml per 1 kg of berries.
- sugar - 700 g per liter of juice.
Cooking process:
- Remove stalks, twigs and other debris from cherries and currants.
- Rinse them and let the remaining water drain.
- Armed with a spoon or rolling pin for rolling out the dough, crush the fruits in a saucepan, add water, put on fire (boil until juice forms).
- Strain the juice through a sieve and start boiling.
- Add sugar, constantly stir the mass, removing the foam.
- Boil 30 min.
- Put the finished mixture in a special bowl.
How to make frozen cherry jelly
If it is not possible to get fresh fruits, but you want to enjoy a healthy dessert, then you can buy frozen berries and make cherry jelly out of them. Make it simple. Have to take:
- frozen berries - 300 g;
- boiled water - 600 ml;
- sugar - 200 g;
Walkthrough:
- Defrost the berry (the use of water for this purpose is prohibited - in order to avoid the loss of beneficial properties of the fruit).
- Squeeze out the juice using a blender or a wooden mortar.
- Pour the pulp formed after squeezing with water and add sugar.
- Put the mixture on fire, bring to a boil.
- Cool and divide into jars.
cherry juice recipe
A delicious cherry jelly for the winter, the recipe of which is based on the use of natural juice, will delight any person, and it will not take much time from the hostess. To create such a masterpiece, you need to prepare the following ingredients:
- juice - 0.75 l;
- pectin - 1 sachet;
- cherry fruits - 20 g.
Cooking process:
- Take a deep container, place some of the juice there and put on fire.
- Add pectin to the contents of the bowl (this procedure is done slowly to avoid the formation of lumps).
- Pour the remaining juice into the resulting mass, cook for another 5 minutes.
- Pour the finished consistency into a convenient form and put it in a cool place.
Delicious cherry jam jelly recipe
Most people keep a jar of jam at home. It happens that there is a little product left, but there is nowhere to put it. What to do in such a situation? You can use the jam jelly recipe and give your family an unforgettable dessert. To implement this idea, you need to collect the following ingredients:
- lemon juice - 100 ml;
- jam - 150 g;
- pectin - 80 g;
- sweetener - to taste.
Step-by-step instruction:
- Take a saucepan or a deep bowl, combine lemon juice and pectin in it.
- From the rest of the jam, separate the berries from the syrup.
- Pour the syrup into the lemon-pectin mixture, start cooking.
- Boil for a minute.
- Remove from stove and pack in jars.
Video recipe for harvesting cherries for the winter
