Cherry is one of the favorite berries. This ripe, sweet with a berry light, is very helpful.

Juicy and slightly tart cherry quenching thirst, and about her medical properties It is impossible to silent.

There are many diverse ways to harvest cherries that will help keep this useful berry.

The most useful and least sweet dessert from the harvested for the winter is jelly. Because of a small amount of sugar, it can be used, without fear of a figure. Therefore, if the yield delicious berry You pleased, prepare jelly from the cherry for the winter. For its preparation, you can use pectin, gelatin, agar-agar and their derivatives: Johoots, Kittin.

Classic jelly is prepared from juice of berries or fruits with sugar and gelling substances. But there are no creative fantasy the owners and now you can meet the recipes jelly, both from the puree and with whole berries.

Cherry Jelly Recipes for Winter

As previously noted, jelly cooked from juice, so it is best to take juicy berries with a pronounced taste and aroma for the workpiece. Also, jelly can be diversified with lemon juice, dry wine, spicy herbs, vanilla.

Unlike jam, in which sugar also plays the role of thickener, there is much less sugar in jelly than in jam. On average, 0.7-0.8 kg of sugar sand is added per 1 kg of berries. But there are recipes with a ratio of 1: 0.3 and even 1: 0.2.

Cook the jam is better in a wide dish with a thick bottom. It is not recommended to use aluminum dishes, jelly can darken and merge.

Before cooking jelly is worth soaking the cherry for 1-1.5 hours. Worms and extra garbage from such a bathing will pop up, and they should be removed.

Then you need to rinse the berry well and remove the cuttings. If the recipe requires the removal of the bones, it can be made to a cleaning device for cleaning cherries from the bones, a clip, an ordinary pin or hairpin.

Jelly with flesh without the use of thickener

• cherry 1 kg
• sugar in a ratio of 1: 1 to the volume of puree

Place the cherry in the pan and pour water by covering it completely. Do not remove bones.

After boiling, cook 1 hour on slow fire, removing foam.

Drain the decoction, and the cherry wipe through the sieve.

Weigh the volume of the resulting puree, mix with the same sugar volume.

On average fire, bring to a boil and boil for 15-20 minutes, stirring and removing foam.

Finished jelly roll over banks. Hot jars with jelly flip and wrap. Store without refrigerator.

Cherry jelly with gelatin

• cherry 1 kg
• sugar 0.3 kg
• gelatin sheet 24 g
• water 1.5 liters

Separate the cherry from the stones and suppress the pestle or pussy, add water and bring to a boil.

Boil 10-15 minutes, strain through the sieve. So that the juice remains transparent, you should not press.

Add sugar to juice, boil for 15-20 minutes on medium heat, stirring and removing foam.

Discover the fire, slightly cool the syrup, connect the previously operated gelatin and mix.

Spread in the prepared container, cool. Store in the refrigerator.

Jelly without gelatin with lemon juice

• cherry 1.5 kg
• sugar 1 cup
• lemon juice ¼ cup

Free the cherry from the seeds and put in a saucepan, add water, heat up to boil.

Add sugar and boil until it is dissolved.

Then add lemon juice and boil to thickening

Prepandable jelly spread over to banks and encourage them.

Jelly from cherry without bones with pectin and wicked acid

• cherry 2 kg
• 300 ml water
• sugar 0.8 kg per 1 liter of watering juice
• pectin 3-4 g
• wine acid 1 tsp.

Berries separate from the bones and disarm the brush, add water, pro boil 5-7 minutes before highlighting the juice.

Skip juice through several layers of gauze. Berries do not press, as the juice should be transparent.

Welcome juice with strong heat for about half. Still and remove the foam.

Add 0.8 kg of sugar to each liter of juice and boil another 10-15 minutes.

Connect the pectin dissolved in the water, stirred and boil until complete thickening.

In the finished jelly, add wine acid and remove from the fire.

Hot jelly distribute banks.

Jelly of chopped cherry with shornix

• fresh cherry 1 kg
• sugar 0.5 kg
• flavor

Free the cherry from the stones and grind it in a convenient way for you. You can optionally use a blender or meat grinder.

The resulting mass is transferred to the pan, install the medium heating on the stove.

Add spikes, then pour sugar servings. Sporm is added according to the instructions indicated on the bag.

Bring to a boil and negotiate, stirring slightly, 5-8 minutes, disconnect the heating.

Finished jelly, spread to the prepared dishes, roll the lids. Leave 8-10 hours before cooling.

Jelly with whole cherry berries

• cherry 3 liters
• sugar 1 kg
• gelatin 70 gr
• water 0.5 liters

Memore the cherry without bones exactly three liters.

Soak gelatin in half liters of water.

Put the cherry sugar and put on the stove.

Bring the mass to boil, boil 5-7 minutes. At the same time heals gelatin.

Add gelatin to cherry, mix well and remove the fire.

Also hot jelly spread to banks. You can store without refrigerator.

Cherry Jelly without cooking

Like many berries and fruits, the cherry contains pectin. Consequently, it can be cooked with jelly without cooking. Sugar is better replaced with sugar powder. Jelly must be stored in the refrigerator or freezerBut then it is better to decompose on hermetic plastic containers.

This is not a complicated recipe, but it is with this method of workpiece for the winter that all vitamins and useful material Cherry.

• cherry 2 kg
• sugar 1 kg

Using the cherry dried and separate from the bones.

Grind the berries in the blender.

Put the sugar powder into the blender and continue to grind.

Distribute jars.

Recipe jelly from felt cherry

The felt cherry is slightly different from the usual. She has thin gentle skin, smaller and floral Yagoda. It does not have a pronounced cherry taste. But it is also subject to preservation. It is necessary to do it immediately after harvesting, as this berry is not stored for a long time.

• cherry juice 1 liter
• sugar 0.6 kg

Sand the cherry with a bone of 10-15 minutes.

Then suppress the berries with a spoon or pusher.

Skip the mass through the juicer, wipe through the sieve or squeeze through the gauze - separate the juice in any convenient way.

Give the opportunity to stand in the juice, and drain it in it.

Add sugar and boil to a complete thickening of about an hour on a slow fire, stirring and removing foam.

Distribute to banks.

There are many ways to harvest cherry for the winter. The most popular ways are perhaps the preparation of compotes, jams and frost fresh berries. Few people know that in addition to the usual delicacy from the cherry, you can also make a delicious cherry jelly. Yes, jelly from cherries can be prepared not only for current use, but also roll in banks for the winter. There are two types of recipes for jelly from cherry for the winter: with gelatin and without gelatin. Consider both.

Recipe Jelly from Cherry for Winter with Gelatin

• 3 kilograms of cherry;
• 2, 1 kilogram of sugar;
• 6 tbsp. Spoons of instant gelatin.

Take the cherry and rinse it 3-3 times. Then separate the tails and fill the berries cold water For a couple of hours. This measure is necessary in order to remove all the shirts from the fruits. After the water is riding, rinse again and proceed to the removal of the bones. To do this, you can use a clean pin or hairpin. If you have special kitchenware to remove stones, use them.

Pass gelatin in sugar and make a pretty mix. Add separated from cherry bones. Mix, cover with a lid, place in a cold place and leave for 12 hours so that the cherry leaves juice. After the expiration date, put a saucepan with a cherry on weak fire, bring to a boil and boil 3-5 minutes, stirring regularly. During boiling, foam is formed. So that it does not run away, you should not fill the pan more than half and tightly close the lid. When you remove the saucepan from the fire, remove the foam and spread the jelly in pure, sterilized banks. Gently roll off the canes. Put in the turned on a warm blanket, look until the morning. The next day, lower the banks in the basement for winter storage.

Vegetarians, refused to use the classic gelatin, obtained by hydrolysis collagen from bones, hoofs, tendons and animal skins, can replace his special vegetarianproduced from agar-agar.

If you want to have more jelly masses in the cherry in jelly for the winter, the recipe will complement the pair of tablespoons of gelatin and a glass of water.

Recipe jelly from cherry for winter without gelatin

The high content of pectin in the cherry fruits allows you to cook with jelly without using gelatin. It will be very useful for people suffering from atherosclerosis and prone to thrombophlebitis, as gelatin increases blood flow. The recipe will also probably be interested in people with cardiovascular diseases and disruption of water-salt metabolism. For cooking you will need:

• 3 kilograms of cherry;
• 2 sugar glasses;
• 1/2 cup of lemon juice
• 2 tbsp. Water spoons.

Rinse the cherries and separate from the bones as in the previous recipe. Place them in a saucepan and add 2 tablespoons of water. On slow fire, bring to a boil and gradually pour sugar. Strip while sugar is not completely dissolved. Pour the lemon juice with a thin jet. Cook, constantly stirring, on slow heat until thickening. The degree of thickening You can check, covering the droplet with jelly on a plate. If the droplet after cooling does not spread, the jelly is ready. Some cooks to determine the degree of readiness also use a special kitchen thermometer. It should be immersed in a saucepan during cooking and wait when the temperature reaches 218 degrees, then cook for a few more minutes.

Ready jelly must be decomposed on pure, pre-sterilized banks. Roll like ordinary jam. Wrap a warm blanket at night.

If you want the jelly to get more thick, you can add another cup of sugar in addition to the volume that is specified in the recipe.

Homogeneous jelly from cherry

In order to get a cherry berry in jelly homogeneous thick jelly mass, I need to change the recipe slightly. After the branch of the cherries from the seeds, the cherry flesh must be pulled by a wooden brush, add water and put on fire. Peel on medium heat for 5-7 minutes, stirring noise. Cool Wipe through a sieve. Add sugar, bring to a boil and cook on slow heat about 40 minutes, stirring constantly. Then check for frozen, pinping the droplet on the plate. If necessary, cook some more.

Little tricks

There is no such recipe that could not be improved or modified. Cherry in jelly for the winter is no exception. If your soul requests something special, pay attention to two little tricksshown below.

In winter, it will be very nice to get a fragrant jelly from the basement and decorate them cake, cake or ice cream. It can also be served as an independent dish in the creams, decoring it with a whipped 35% cream, lemon slices, lime, orange or fresh mint leaves.

Storage time jelly is one year, so all winter you can safely enjoy them. If, of course, you and your guests do not destroy the jelly on these wonderful recipes faster.

You can talk about the cherry for a long time. This sweet, with a light sourness of a berry is well quenched thirst. Vitamin E, C, RR, B1, B2, B9, Karotina, Pectin, organic acids And a whole complex of trace elements makes it truly healing. It is useful in arthritis, anemia and mental illness, contributes to the prevention of heart attacks and acts as a light laxative. The pulp of the cherry has bactericidal properties. And finally, she is just tasty. There are many recipes for billets Jelly from cherry for the winter, which will help save its useful properties, taste and fragrance.

Cherry blanks for the winter

Desserts from berries for the winter are prepared in several ways. The most popular - jam, jam and confident. Jelly make less frequently, but in vain: it is in it the content of sugar is lower than in other desserts. All these billets are made from the berries with sugar, but differ by the method of preparation and result.

Cherry Jelly: Nuances of Cooking

Classic jelly make from juice berries with sugar and gelling substances. But the owners do not stop the flight of creative thoughts. Now they meet the recipes of jelly from the puree and with whole berries. Different products are used as a thickener.

Many fruits and berries also have pectin - currant, apples, especially acidic, gooseberries. The cherry is not an exception, so the jelly from it can be done without gelling substances. Pectin can also be made independently using apple peel or gooseberry.

For the workpiece, juicy berries with severe taste and aroma are better suited. The taste of jelly can be diversified by adding lemon juice, dry wine, spicy herbal, Vanilla. Unlike jam, in which sugar also plays the role of thickener, in jelly it is much smaller. On average, 0.7 kg of sugar sand is added per 1 kg of berries. But there are recipes with a ratio of 1: 0.3 and even 1: 0.1.

Wareware for cooking should be wide, with a thick bottom. Can not use aluminum dishes, t. Jelly can darken.

Jelly from Cherry - Ready dessert and useful billet for the winter

Recipes Jelly for Winter

Recipes for cooking cherry jelly, but they have a general - preparation of berries for subsequent processing. It is carried out like this:

Dessert with flesh without thickener

Ingredients:

• cherry - 1 kg;
• sugar in the ratio of 1: 1 to the volume of the puree;
• water.

Cooking:

1. Cherries fold into the pan and the result of water, covering them completely. Do not remove bones.
2. Heat up to boil, boil 1 hour on low heat, removing foam.
3. Separate the decoction, cherry wipe through the sieve.
4. Measure the volume of the resulting puree, mix with the same volume of sugar sand.
5. With moderate heating, bring to a boil and cook for 15 minutes, stirring and removing the foam.
6. Finished product Cold, banks flip and wrap. Store without refrigerator.

Cherry jelly can be used to decorate a cake or enjoy it as dessert

Recipe with lemon juice without thickener

Ingredients:

• cherry - 1.5 kg;
• sugar - 1 cup;
• lemon juice - 1/4 cup.

Cooking method:

1. Fit the cherry without seeds into the pan, pour water, heated to a boil.
2. Pass sugar, boil until it dissolves.
3. Pour lemon juice and cook stirring until thickening.
4. Ready product package in prepared containers, cape.

The taste of cherry jelly can be made more piquant, adding a bit of lemon juice

Cherry jelly with gelatin

For cooking you will need:

• cherry - 1 kg;
• sugar - 0.3 kg;
• gelatin sheet - 24 grams;
• water - 1.6 liters.

Operating procedure:

1. Cherry without bones suppress a pestle or piss, pour water and bring to a boil.
2. Boil 10 minutes, strain through the sieve. Do not press so that the juice remains transparent.
3. Throw sugar into juice, cook for 15-20 minutes on a moderate fire stirring and removing foam.
4. Remove the fire, cool the syrup slightly, attach the previously motivated gelatin, mix.
5. Pour in the prepared dishes, cool. Store in the refrigerator.

Video: Jelly from cherry with gelatin

Crustic Cherry Cherry Dessert Dessert

For 1 kg of fresh cherries take:

• sugar - 0.45 kg;
• Spotter - 1 pack.

Cooking:

1. Cherry without seeds Grind the way convenient for you. You can use a blender or meat grinder.
2. The resulting puree put into the pan, install the middle heating.
3. Attach the spikes, pour sugar servings. Sporm is added according to the package instructions.
4. Bring to a boil and stirring 5-10 minutes, disconnect the heating.
5. Spread the hot mass in the prepared container, roll the lids. Leave 6-8 hours before cooling.

Video: Jelly of chopped cherry with shornix

Recipe with Pectin and Wine Acid

Ingredients:

• cherry - 2 kg;
• water - 300 ml;
• sugar - 0.7 kg per 1 liter of watering juice;
• pectin - 3 or 4 g;
• wine acid - 1 h. spoon.

Operating procedure:

1. Berries are brushing, pour water, boil 5 minutes before the selection of juice.
2. Filter the juice through the fabric or several layers of gauze. Berries do not press, the juice should be transparent.
3. Welcome juice with a strong heating approximately half. Still and remove the foam.
4. Add 0.7 kg of sugar sand to each liter of juice and boil another 5-10 minutes.
5. Add a pectin dissolved in water, mix and boil to thickening.
6. When the jelly is almost ready, add wine-acid and remove the heating.
7. Hot jelly package.

An incredibly tasty jelly is obtained from the cherry juice with the addition of wiccye

Jelly with whole cherry berries

Ingredients:

• cherry - how much is placed in a three-liter container;
• sugar - 1 kg;
• gelatin - 70 grams;
• water - 0.5 liters.

Cooking:

1. Measure the berries without bones. It will take such a quantity that is placed in a three-liter bank.

Gelatin soak in 0.5 liters of water.

Pull with sugar sand cherries, put on the stove.

Bring the mass to boil, boil 3-5 minutes. In parallel, warm the gelatin.

Attach the gelatin to the cherry, mix and remove the heating.

2. Hot jelly cape. You can store without refrigerator.

Felt cherry is different from the usual. She has thin gentle skin, smaller and sweeter fruits. It does not have a pronounced cherry taste. You can also preserve it. Just do it, if possible, immediately after harvesting, because the berry is stored for a short time. To prepare jelly, you will need:

• cherry juice - 1 liter;
• sugar - 0.5 kg.

Operating procedure:

1. Cherry with a bone drop in boiling water and after 15 minutes the water is drained.
2. Disstain the berries with a spoon or pusher.
3. Skip through the juicer, wipe through a sieve or squeeze through the gauze - separate the juice in any convenient way.
4. Give juice to stand and drain it in it.
5. Add 500 g of sugar sand to 1 l and boil to thickening for about an hour, stirring and removing foam.
6. Boil into banks.

The process of canning the felt berries is very similar to the harvesting of ordinary cherry

Recipe without cooking

Cherry, like some other berries and fruits, contains pectin. Therefore, it can be cooked with jelly without cooking. Instead of sugar, it is better to take sugar powder. Jelly is stored in the refrigerator. It is possible in the freezer, but then it needs to be decomposed on plastic containers.

The recipe is quite simple, but it is with this method of workpiece for the winter all the vitamins and useful substances of the berries are preserved. It will take:

• cherry - 2 kg;
• sugar - 1 kg.

Cooking:

Recipes Jelly from Berries for Winter

Cherry - Berry useful, so I want to keep not only her taste qualities, but also vitamins. And this method is - it is jelly from the cherry for the winter. Recipe...

1 h 30 min

80 kcal

5/5 (2)

Greetings all lovers of winter blanks. It has come to the hottest time, and all free during the hosyrats are spent in troubles. The end of July - the beginning of August is the time of ripening the cherry, it means that it is time to talk about how to prepare it for the winter. Cherry - the berry is useful, so I want to preserve not only its taste, but also the vitamins contained in it. And this method is - it is jelly from Cherry.

Why exactly cherry jelly

Because the jelly berry is subject to smaller thermal processingthan in jam. So we save as you can large quantity Vitamins C, A, PR and Minerals. Cherry will not lose phytoncides and antioxidants.

It contains pectin - a natural gelling agent, thanks to which jelly can be prepared without the use of other thickeners.

On the other hand, if in this capacity to use Gelatin or Agar-Agar, nothing but additional benefits will not bring it. Gelatin is useful for our joints, skin and hair, because it is a hydrolyzed collagen. Agar-Agar will bring the body of iodine, calcium and iron. And from myself I will say that they do not spoil the taste at all.

Jelly - that low-calorie product , 100 g contains only 56 kcal and 14 g of carbohydrates. And another argument in his favor is simplicity of cooking. How to make jelly from cherry for the winter?

To choose a cherry worth it is serious, because the quality of your winter delicacy depends on the quality of the berries. For the preparation of jelly, you can use a little unworthy berries, they contain more pectin. Choose a cherry with green cuttings. Brown cuttings are a sign of the crop.

Cherry should not have fun, pych, and pitched. Listen to her before buying. If there is a slightly acidic characteristic smell of fermentation, it is not suitable for jelly. Started berries can kill all your billets - They just score.

Look, do not worry whether the berry. To do this, break 1 cherry and see what she is inside. If it turns out to be a worm, then the whole game is amazed. It is better not to take it. About the presence of worms can speak her appearance - It is softer to the touch and darker.

How to cook jelly from cherry

Recipe number 1: Jelly from cherry for the winter with gelatin

You will need for cooking:

Ingredients

1. Cherry beat, remove bones out of it, carefully wash and dry. For the extraction of the bones, I use a special typewriter, it saves time and does not spoil the berry.
2. Gelatin soak in 0.5 liters of water.
3. Place the berry with sugar into the wide, with low sides of the dishes and stirring, bring to a boil and cook for a few minutes.
4. Gelatin is heated so that it is completely dissolved, and pour it into a saucepan with a cherry. Jam is mixed by I. bottled on sterile dry warm banks. Keep refrigerated.

Recipe number 2: Jelly from cherry for the winter without gelatin

He is even easier than the previous one because we will not use gelatin. We take:

• 2 kg of cherries;

• 700 g of sugar;

• 0.5 liters of water.

1. Cherry fill with water and boil until the berries are completely soft.
2. Then strain the decoction and boil it to a decrease in volume by 2 times.
3. Add sugar and boil to thickening.
4. Ready jelly declines into sterile banks and stored in the refrigerator.

You can pour warm jelly on plastic molds and put in the freezer. There it can be stored much longer than just in the refrigerator. It turns out the original fruit pherbet.

Cherry Jelly - excellent dessert and filling. It can be happy to eat it just with tea, happier on bread as a configure or with pancakes and pancakes. They decorate home cakes and use as a filling for pies, rolls and dumplings. And frozen jelly will decorate any festive table.

• Use widespread dishes for cooking jelly. The more fluid evaporation area, the faster you prepare the dish.
• If you want to get pure jelly without berries, use the juicer and simply welcome juice with sugar while it does not thicken.
• Do not use thickeners from special bags "for jelly", better buy just gelatin or agagr-agar.

As you can see, cook jelly die even novice culinary. The main thing is to comply with the proportions. So we keep taste and healing properties Cherry. Bon Appetit!

In contact with

Summer is a time of fresh vegetables and fruits. Hostess are engaged in harvesting and preservation nutrients For a whole year. Positive emotions during tea drinking with fragrant jelly from the garden and berries from the garden are provided. The process of cooking such a tasty dessert will not require a lot of time and effort, if you clearly follow the recipe and refuse gelatin.

Prepare a delicious jelly from cherry for the winter without gelatin simply. Take:

• Fresh berries, in the absence of which neither jam, nor compote. Fruits are thoroughly treated (washing, drying, bone removal).
• Sugar that helps keep the product taste.
• Agar-Agar is a natural substitute gelatin, produced from the algae of brown color. Such an additive needs pre-processing (soak overnight before applying).
• Pectin is a substance that is present in the berries in certain quantities and contributes to the removal of toxins from the body. This additive is purchased, the gelatin substitute, in ordinary stores (is realized as a powder).

How to make cherry jelly for winter without gelatin at home

Recipes from Cherry for the winter help hostesses to surprise their sweet bowls. The dish is able to also support their health. Learn how to prepare cherry jelly at home, just. To do this, you will have to get acquainted with the recipe that looks like this:

Ingredients:

• The fruits of the cherry tree - 2 kg;
• sugar - 1 kg;
• clean water - 100 ml;
• lemon juice - to taste;
• vanillin or vanilla sweetener - to taste.

Phased cooking jelly without gelatin:

1. Prepare a berry (rinse, dry, separate from the bone).
2. A juicy pulp to crush to a porridge state and shifting into deep containers.
3. Add water.
4. Place gas and cook 5-7 minutes. At this time, it will have to constantly stir the content, to avoid burning.
5. Cool the resulting mass.
6. Separate juice (squeeze out or use the sieve).
7. Add sugar, vanillin, lemon juice to the resulting liquid.
8. Place on fire and cook, stirring before the manifestation of signs of thickening (20-30 minutes).
9. The resulting mass is poured into forms, banks and leave cool.

Very simple and fast recipe without cooking

Food home dessert has to those who love to please themselves with a helpful and delicious product in the cold season. This procedure does not take much time, at most - 1 hour. How to cook the cherry for the winter so that it does not lose their properties? Need to make a dish capable of saving a large number of Useful elements in fresh berries. To do this, 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:

1. Prepare fruits (rinse thoroughly, remove bones, dry).
2. Grind the product using a blender.
3. Add sugar.
4. To stir thoroughly.
5. The resulting consistency is distributed according to a predetermined dishes and remove into a cool place (basement, pit, refrigerator).

Jewelery jelly from cherry without seeds

For creating such an unusual type of delicacy, as jelly from cherries for the winter without gelatin, a sour variety of berries is perfect, because these fruits are large, fleshy. When cutting, the pulp is easily separated from the bone and gives a large amount of juice. After all, he gives dessert such elegant forms. To prepare jelly jelly from cherry for the winter without gelatin and stones, you will have to prepare the ingredients, including:

• fresh berry - 1 kg;
• sugar sand - 1 kg;
• water - 200 ml;

Step-by-step guide:

1. Prepare berries (rinse, clean from the bones).
2. Give berries searcate to remove excess fluid.
3. Add water, sugar, start heating. Gradually, the syrup will be able to start caramelized during cooking.
4. Add fruits, cook to boil.
5. Cool the resulting mass at room temperature.
6. The cooled jam is returned to the stove and boost to "puffs".
7. The resulting jam is distributed in pure containers.

Cherry in the jelly of red currant

For this kind of dessert, ingredients will be needed:

• fresh cherry - 1 kg;
• currant red - 1 kg;
• water - 350 ml per 1 kg of berries.
• sugar - 700 g per liter of juice.

Cooking process:

1. Remove the fruits, twigs and other garbage with cherries and currants.
2. Rinse them and give a track of water remnants.
3. Armed with a spoon or a rolling pin for rolling the dough, crush the fruits in a saucepan, add water, put on fire (boiling to juice formation).
4. Juice strain through a sieve and start boiling.
5. Add sugar, constantly stirring the mass, removing the foam.
6. Cook 30 min.
7. Finished the mixture to lay out in a special dishes.

How to cook jelly from frozen cherry

If you get fresh fruits there is no possibility, and you want to enjoy a useful dessert, you can buy frozen berries and prepare cherry jelly from them. Make it easy. Have to take:

• frozen berries - 300 g;
• water boiled - 600 ml;
• sugar - 200 g;

Step-by-step guide:

1. Displays a berry (the use of water for this purpose is prohibited - to avoid loss useful properties fruits).
2. Squeeze the juice using a blender or a wooden mortar.
3. The mezu formed after squeezing, pour water and add sugar.
4. Mix the mixture on fire, bring to a boil.
5. Cool and decompose on jars.

Cooking recipe for cherry juice

Tasty jelly from the cherry for the winter, the recipe of which is based on the use of natural juice, will delight any person, and the mistress does not take much time. To create such a masterpiece, you need to prepare the following ingredients:

• juice - 0.75 l;
• pectin - 1 bag;
• cherry fruits - 20 g

Cooking process:

• Take a deep container, put a piece of juice and put on fire.
• Add to the contents of Becin's bowls ( this procedure It is slow to eliminate the formation of lumps).
• In the resulting mass pour the remnants of the juice, to cook another 5 minutes.
• Ready consistency pour into a comfortable shape and remove into a cool place.

Delicious prescription jelly from cherry jam

Most people have a bank with jam. It happens that a little product remains, and he has nowhere to do. What to do in such a situation? You can take advantage of the prescription jelly from the jam and give your native unforgettable dessert. To embody such an 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:

1. Take a scenery or a deep bowl, combine lemon juice and pectin in it.
2. From the remains of jam to separate berries from the syrup.
3. Pour the syrup into a lemon-pectic mixture, start cooking.
4. Welcome for a minute.
5. Remove from the stove and pack on banks.

Video from cherry billets for winter