Cherry jelly for the winter. Delicious and healthy cherry jelly. Cherry Jelly Dessert Recipes

Cherries are berries that can be used to make a huge number of delicious and healthy desserts. Their taste will be varied, sweet and at the same time with a light and delicate sourness. Cherry jelly is very fragrant, healthy, it contains many vitamins, and it is prepared quickly and easily.

Cherry jelly recipe without gelatin step by step

Berry jelly can be prepared not only with gelatin, but also without it. There is nothing complicated in the process of preparing it, you just need to prepare the ingredients themselves and devote a little time. This dessert can be served as a stand-alone dish or added to baked goods.

The berries are thoroughly washed in cold water, the stalks and seeds are removed from them and everything is transferred to a saucepan;
Pour 15 milliliters of water into a saucepan, put on fire and bring to a boil, stirring constantly;
Pour sugar to the cherry, stir until it dissolves, pour in lemon juice;
Cook the contents of the pan, stirring constantly, until the berry puree thickens;
Pour jelly into jars, filling them by ¾, cover them with lids and put in a water bath for 10 minutes.

When the finished jelly has cooled, you can serve it on the table or use it to make other desserts. Thanks to a water bath, it will thicken well, but it will not burn.

Cherry jelly with gelatin

To make cherry jelly, you can use not only fresh, but also frozen berries. This will not make the taste of the dessert worse, but will remain the same rich.

Ingredients:

400 grams of pitted berries;
0.6 liters of water;
200 grams of sugar;
40 grams of gelatin.

Cooking time: 140 minutes.

Caloric content per 100 grams: 54 kcal.

If frozen berries are used for the preparation of dessert, they do not need to be defrosted.

Pour water into a saucepan, bring it to a boil, put washed pitted cherries, boil for 10 minutes;
Pour sugar into the compote, stirring constantly, bring to a boil;
Pour 200 milliliters of compote into a deep bowl or cup, add instant gelatin, mix thoroughly until completely dissolved and strain everything through a strainer;
Remove the saucepan with the compote from the fire, let it stand for 10 minutes, pour in the gelatin, stir, cool to 45 degrees;
Pour the jelly into molds and refrigerate.

When the jelly hardens, it can be served. The taste of this dessert is rich, light and pleasant. All family members will definitely like it.

Frozen cherry jelly with gelatin

Making jelly from frozen berries is as easy as making jelly from fresh ones, but there are some small peculiarities.

Ingredients:

gelatin - 2 tablespoons;
sugar - 0.15 kilograms;
cherries - 0.3 kilograms.

Cooking time: 120 minutes.

Defrost the frozen berries at room temperature, then squeeze the juice out of them using a blender, strain;
Pour berry pulp with water - 50 milliliters, add sugar and constantly stirring, bring to a boil, remove from heat and strain through a sieve or cheesecloth;
Cool the liquid to 70 degrees, pour 200 milliliters of juice and dilute gelatin in it, strain through a sieve;
Pour the gelatin into the compote, mix everything and heat, but do not bring to a boil;
Cool the future jelly to room temperature, pour into molds and refrigerate.

In just a few hours, the whole family will be able to enjoy the aromatic and summer taste of jelly.

Milk jelly with cherries

Jelly made from milk and fresh berries is an unusual, but very tasty and nutritious dessert that will be appreciated by both adults and children.

Ingredients:

40 grams of gelatin;
0.175 kilograms of sugar;
0.6 liters of milk;
250 grams of cherries.

Cooking time: 150 minutes.

Caloric content per 100 grams: 105 kcal.

Rinse the berries well several times, sort them out, remove the seeds, sprinkle with sugar and refrigerate for 60 minutes so that they let the juice flow;
Pour gelatin into a cup, pour 3 tablespoons of cold, boiled water, mix and let stand for 20 minutes;
Pour milk into a saucepan, bring it to a boil, add the remaining sugar, add the swollen gelatin and heat to completely dissolve, remove from heat and cool;
Remove the berries from the refrigerator, drain the juice from them, and arrange the cherries in portioned plates, pour all the milk jelly and refrigerate.

The juice from the berries does not need to be poured; it can be poured over the frozen jelly or used to prepare other desserts and drinks.

Cherry jelly for the winter

Jelly can be prepared not only from fresh and frozen berries, but also prepared for the winter for the whole family. It turns out to be no less tasty and aromatic.

Ingredients:

0.5 kilograms of berries;
0.8 liters of water;
sheet gelatin - 12 grams;
0.15 kilograms of sugar.

Cooking time: 55 minutes.

Caloric content per 100 grams: 58 kcal.

Such a preparation will surely be loved by all family members who love sweets.

Cherries, canned in jelly for the winter

Cherry jelly can be prepared not only from juice, but also with whole berries, it turns out much faster and no less tasty.

Ingredients:

3 liters of pitted berries;
70 grams of gelatin;
0.5 liters of water;
1000 grams of sugar.

Cooking time: 45 minutes

Caloric content per 100 grams: 64 kcal.

Cherries wash well, move over and dry, seeds are removed from them;
Gelatin is poured over 2.5 glasses of water and left for 20 minutes;
Prepared berries are transferred to a saucepan, covered with sugar and put on fire, boiled for 5 minutes from the moment of boiling;
The container with gelatin is put on fire and warmed up until it is completely dissolved;
The gelatinous mass combines with the berries, everything mixes well and is removed from the fire;
The finished jelly is laid out in banks and rolled up.

You can store such a workpiece not only in the refrigerator, but also in a cool, dark place. From this amount of ingredients, about three liters of jelly are obtained.

Cherry Jelly Pie Recipe

Each housewife often thinks about how to please her family members. The pie with cherry jelly, which was prepared in the summer, turns out to be very tasty and unusual.

Ingredients:

cherry jelly - 0.5 liters;
flour - 0.3 kilograms;
margarine - 80 grams;
sugar - 60 grams;
water - 30 milliliters.

Cooking time: 250 minutes.

Caloric content per 100 grams: 168 kcal.

Put flour, margarine, sugar into a deep bowl and grind everything thoroughly into crumbs, add water and knead a tender and soft dough;
Wrap the well-kneaded dough in foil and put in the refrigerator for 1 hour;
The chilled dough is taken out of the refrigerator, rolled out and laid out in a mold, while sides are formed so that the jelly does not flow out;
With the help of a fork, punctures are made, and the mold is placed in an oven preheated to 180 degrees for 40 minutes;
The cake is cooled, poured with berry jelly and placed in the refrigerator for 2 hours.

This cake turns out to be not only crispy, but also tender, light and summer. If there is no jelly prepared in advance in the house, it can always be prepared from frozen or fresh berries.

For making cherry jelly, it is best to choose large and sweet berries, which contain many useful trace elements. Small and sour cherries are best left for compotes and other drinks.

To make the jelly as good as possible, you need to use only high-quality and good gelatin.

If frozen berries are used to make jelly, they must be defrosted only at room temperature, without adding water.

Natural cherry jelly is not only tasty and healthy product, but also very beautiful. The expressive ruby color endows this delicacy with high decorative properties, thanks to which it is widely used in cooking.

The sweet and sour rich taste of cherry jelly is also highly valued. And prepared from natural ingredients, it compares favorably with purchased semi-finished products containing many unhealthy components. Therefore, homemade cherry jelly can be safely enjoyed by children, and their mothers will be calm about the health of their beloved children.

Cherry jelly

This dish can be cooked throughout the season while the cherry picking continues. Almost all varieties are suitable for making cherry jelly, from the sour to the sweetest. Only the amount of sugar depends on the selected berries. And how great the different are combined in this dish. The mixture of berries makes the taste of jelly rich and gives it aroma.

In order to make a cherry which contains gelatin, you will need the following set of products:

pitted cherries, fresh or frozen - 200 g;
water - a glass;
gelatin - 20 g;
sugar - from half to a whole glass, depending on the sweetness of the berries.

While it boils thick and saturated with sugar, dissolve gelatin in a little water. Boil the boiled compote for a few minutes so that the berries let the juice flow, and then remove from the heat and let it cool to 70 ° C. Pour out the swollen gelatin, just use gauze so that no solid clots get into the cherry jelly. Pour the still warm liquid into molds, cool to room temperature and remove to freeze in the refrigerator. This dessert is served as an independent dish. And you can also cook from it, for example, layering a biscuit, make a filling for a roll, decorate cakes.

Blank for future use

You can make cherry jelly for the winter. It is noteworthy that this recipe is distinguished by the absence of gelatin and its substitutes (pectin, agar-agar).

So, we need:

cherries (pitted, washed) - 2 kg;
water - 300 ml;
sugar - about 700 g

We put the carefully washed berries in an enamel pan, fill with water, set to cook on a small fire. Those who make cherry jelly using this recipe stop wondering almost immediately why so little water is required. And the thing is that the berries begin to let out fragrant juice. As soon as the cherries are completely drowned in it, we begin to check them for softness. Different varieties require different heat treatment times. Are the cherries boiled and brightened? So that's enough. We filter the brew through four-fold cheesecloth, let the juice drain. Put the resulting liquid on a small fire again, add sugar, begin to boil, without stopping stirring.

The mass should be boiled down twice. Then it can be decomposed into sterile jars and corked.

Cooking applications

Cherry jelly is served on the table as an independent dish - dessert. It can also be used as a filling for foods such as cherry pie or pancakes. Cherry jelly goes well with ice cream and curd dishes.

The queen of berries, as cherries are often called. Indeed, we enjoy it with pleasure not only fresh, but also in desserts and pastries. And we do not want to put up with the fact that at the end of the season, we will be left without our favorite delicacy. In addition to its excellent taste, cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore, there are many different recipes for preserving berries. The most common are preserves, marmalades, compotes. But for some reason we forget about another amazingly tasty delicacy that will delight us in winter - cherries canned in jelly.

What is the difference between jelly and jam and other blanks

Often, jelly from berries in a conversation is replaced with jam or confiture. But any culinary expert will immediately say that this is wrong. What is the difference between jelly and their counterparts in blanks?

It is customary to call jam a sugar-berry or fruit mass, during the preparation of which the berries are boiled. In jam, on the contrary, the main task of the chef is to keep the berries safe and sound. To do this, the jam is boiled for a short time, several times, so that it has time to cool down between cooking.

Jam is a jelly-like berry mass, which is a type of jam. In the finished form, the presence of whole fruits or pieces in the jam is permissible.

But jelly individually. This is not a kind of jam or jam. It is prepared with the addition of gelling substances: gelatin or agar-agar. And the appearance of jelly is similar to jelly, and not liquid jam.

So, we have decided on the differences, we can proceed to the selection of cherries for the blanks.

You can make delicious and aromatic jelly from cherries.

What berries are suitable for jelly

Any variety is suitable for this kind of blanks. You can take both sour and sweet berries. Even mixing varieties while preparing a treat gives a surprisingly delicate and sophisticated taste. The main thing is that the berry is fresh and ripe, but not overripe. Do not use frozen cherries. It is perfect for compotes, but freezing will negatively affect the consistency and taste of the jelly.

We take fresh cherries, only harvested. After all, this berry has a very thin and delicate peel. And cherries can easily go bad, even with light damage.
The jelly berries must be whole, without cracks. The rotted and burst ones are removed when sampling from the total mass.
If we are planning long-term storage throughout the winter, then we remove the seeds.
When the jelly is being prepared for quick use, the bones do not need to be removed. They impart a light almond flavor to the product.
The stalks must be removed.

Cherries for jelly are selected ripe and without flaws

How to make dessert more flavorful

Aromatic spices and spices will give the jelly a more sophisticated taste.

The French add tartaric acid to the jelly, 1 tsp. for 1 kg of berries. It is poured into a delicacy immediately after cooking. The acid is not only a good preservative, but also enhances the alluring aroma of the cherry. You can find this ingredient in the spice section of supermarkets. If it was not possible to find a solution, it can be replaced with dry red wine at the rate of 0.5 tbsp. for 1 kg of cherries.

To make the jelly more fragrant, after cooking, put vanillin in it (on the tip of a knife). Stir gently to keep the berries intact.

Cinnamon (on the tip of a knife) and sweet peas (2-3 grains) add a touch of mystery to this delicacy. They set off the taste of cherries, making the aroma more subtle and refined.

If you want to add some daring touches to the smell and taste of the jelly, you can put a few cloves 5 minutes before the end of cooking. It is important not to overdo it here, it is better to stop at 2-3. More can make the aroma too harsh.

Cinnamon will add a touch of mystery

To make the delicacy more aromatic, it is added when cooking lemon or orange peel. It is very important, when cutting the zest from the fruit, not to grab the white edge, otherwise the jelly will taste bitter. The zest is cut in a spiral. When cooking, it is placed in a cherry mixture, and then removed with a slotted spoon or spoon.

Speaking of mint as an enhancer of taste and smell, it should be emphasized that there are a lot of varieties of this plant. These are curly mint, peppermint, long-leaved, tarragon, field and apple. Not every one is useful for jam, stewed fruit or jelly. We can only use 3 of these varieties for cooking:

Curly mint. It does not have a sharp cooling aftertaste, but at the same time mint gives a wonderful refreshing effect. It is used in cooking and homemade products, fresh and dried.
Many nationalities actively use long-leaved mint just to add aroma to drinks, desserts and preparations. It is also used to reveal the more delicate taste of marinades, fermented foods, marmalades and preserves.
Peppermint, added fresh or dried. But, as a rule, it is not combined with spices. Peppermint is self-sufficient. As with spices, its dosage is minimal. Fresh mint is put from 1 to 5 g, dried 0.2 - 0.5 g per serving. Add the spice 5 to 10 minutes until cooked.

Peppermint is added shortly before the jelly is done.

The proportions of cherries and sugar for a delicious dessert

Cherry Jelly is not only a set of vitamins for the winter. It can become a full-fledged dessert or complement cakes and pastries. Among the housewives there is a conviction that sugar cannot be spoiled. After all, if you do not report granulated sugar, then the product may ferment or become moldy. But what if the family loves moderately sweet goodies? You can reduce the amount of sugar. The maximum amount of granulated sugar per 1 kg of cherries for jelly is 2 kg, the minimum is 350 g.

How long is the product cooked for the winter stored?

You need to store jars of jelly in cool and dry rooms. It is important that ventilation works well in the cellar or basement, preventing the air from stagnating. The temperature for an unpasteurized product ranges from 0 to +10 o C. Such jelly, according to experts, can be stored for no more than 6 months.

Berry delicacies that have undergone pasteurization and sterilization procedures can be stored at +20 o C. But this is the maximum temperature for fruit preparations. If the room is warmer, then there is a high probability that the workpiece will be sugared or cloudy. When kept under appropriate conditions, pasteurized jelly lasts about 12 months from the date of manufacture.

Pasteurization and sterilization

Berry blanks, as a rule, are heat treated.

Pasteurization is a method of heat treatment of food products with the need for their disinfection and longer storage. This effect is achieved by killing bacteria and microorganisms. The method was proposed by the French scientist Louis Pasteur in the middle of the 19th century. The method consists in a one-time heating of the liquid to a temperature of 60–90 degrees. The countdown starts from the moment the set water temperature is reached. The duration of the process depends on the type of workpiece. Berry jelly, as a rule, is pasteurized for a quarter of an hour (0.5 liter cans) at a temperature of 85 ° C.

Pasteurization is used for fruits, berries and vegetables whose cell sap has an acidic reaction

How to pasteurize berry blanks

Place a clean rag or wooden grate on the bottom of the bucket or pot.
Gently pour water into the pot. Its quantity is easy to determine - the level of the liquid should reach the shoulders of the jar.
We put the jars filled with jam and cover them with lids. So that the covers do not accidentally rise and water does not get into the workpiece, a load is placed on top. For this purpose, you can take any large flat plate.
We turn on the fire and bring the water to the required temperature.
Pasteurize the dessert for the period specified in the recipe.
After the product has warmed up, the load is removed, and the jar, without lifting the lid, is taken out of the water using special tongs and placed on a table with a soft bedding (towel or clean rag).
The cans are hermetically sealed using a special seaming key.

With tongs, you can easily pull the jar out of hot water

Sterilization

Sterilization is the basis for a long and successful storage of workpieces. This process is heat treatment of the product at a temperature of 115-120 degrees for 15-30 minutes. In addition, the steam sterilization method is popular - processing for 20 minutes with steam under pressure at a temperature of over 130 degrees.

What jelly is considered a perishable product and how to store it

Jelly with a low sugar content should be refrigerated, but even this way it is not recommended to store it longer than 90 days. This is explained by the fact that sugar, in combination with natural pectin contained in the berry, forms a gelling mass. The amount of sugar in the jelly depends on its gelatinousness, transparency - the main factors in determining the quality of the dessert. Sugar in a ratio of less than 1: 2 makes the delicacy more liquid, prone to fermentation and mold, which lowers the quality of the workpiece. Thus, the product goes into the perishable category, and it is better to store jelly with a sugar content of 350 to 500 g per 1 kg of cherries in the refrigerator.

What lids are best used for blanks for the winter

A seaming key is used to seal a metal cap without a thread

Jelly can be rolled up with a special wrench (for this, metal caps without threads are taken), for cans with screw threads, metal screw caps are used. But to facilitate the process of closing blanks for the winter, you can use plastic ones. It is enough to dip them into hot water for half a minute and close the jars tightly. This will require a minimum of effort and will not compromise the quality of the seal and shelf life.

The cellar or basement where the jelly will be stored must be dry and ventilated.

Cherry Treat Recipes

Consider a variety of jelly recipes.

We need:

Cherry - 1 kg;
apple juice - 1 tbsp.;
sugar - 500 g.

Preparation:

Remove the seeds from the washed cherries. This can be done with a special typewriter or a pin.
Steam in a saucepan in a little water. The pot should be covered with a lid.
After 3-5 minutes, remove the mass from the heat.
Wipe through a sieve or colander.
Gradually stir in apple juice and sugar into the resulting cherry puree.
We put on a small fire and cook until thickened.
Pour hot jelly into sterile jars.
Tightly tighten the metal covers with a special key.

The degree of thickening of the jelly is checked as follows: drip a little jelly onto a clean saucer. If the product quickly hardens and does not spread, then the treat is ready.

To prepare a delicious cherry treat, first take out the seeds

Jelly with "Zhelfix" from pureed cherries

Many housewives have a pertinent question: "Zhelfix" - what is it? Just a gelling additive. In large quantities, among other components, it contains natural pectin, which is obtained from apples and citrus fruits. Let us remind you that gelatin is of animal origin, and "Zhelfix" consists only of vegetable substances, in addition, it completely retains the color, taste and vitamins of berries. If desired, "Zhelfix" can be replaced with pectin. The difference will not be noticeable.

Cherry - 1 kg;
sugar - 500g;
"Zhelfix" - 1 pack.

Preparation:

To quickly remove seeds from berries, simmer the cherries covered over low heat for 3 minutes.
Pour the juice that was formed as a result of cooking into a separate bowl.
With a mixer or blender, beat the cherries in a saucepan until puree.
We rub the mass through a sieve into the juice. Through small cells, the pulp easily penetrates into the future jelly, and the bones remain in the strainer.
Mix "Zhelfix" with 2 tablespoons of sugar.
While stirring, add the mixture of "Zhelfix" into a slightly warm cherry mass.
Bring to a boil.
Stir the mixture with a wooden spoon and add the remaining sugar. After which the cherry should boil again.
After boiling, cook for 3 minutes.
Pour into dry sterilized jars.
We close it tightly with lids and remove it before winter.

Video: jelly with "Zhelfix"

Cherry dessert with gelatin

This is one of the varieties of jelly, but with the use of gelatin. The brewing process itself takes a little time and, despite the long settling of the juice overnight, it is considered a convenient and quick way.

Cherry - 1 kg;
sugar - 700 g;
instant gelatin - 2 tbsp. l.

Preparation:

We wash the cherries thoroughly, remove the seeds.
Add sugar.
Mix gently.
We remove the cherries in a cool place overnight. After this time, the berries will start juicing.
Now we put the saucepan with cherries on low heat.
While stirring, bring to a boil and cook for 3-4 minutes.
Dilute gelatin with cold boiled water, then heat until dissolved (do not boil!).
After the cherry has boiled for the allotted time, add the gelatin, stir and turn off the heat, remove the foam.
We immediately lay out the hot jelly in dry and sterile jars.
Close tightly with plastic lids.
Then turn the container upside down and wrap it in a towel for 10-12 hours.
The jelly is ready and can be removed to the cellar.

Important! It is impossible to boil gelatin, since this deteriorates its gelling properties.

Instant gelatin is convenient because it does not need to be soaked and waiting for the granules to swell

Cherry Juice Jelly

We need:

cherry natural juice - 1 l;
sugar - 1.5 kg.

Preparation:

Pour the juice into a saucepan.
Pour granulated sugar there, mix.
We place the dishes with juice on the stove.
While stirring, bring to a boil.
Boil over low heat until foam appears.
When foam appears, remove it from the surface with a spoon.
Boil the juice with sugar until the mixture thickens.
Do not forget to stir all the time so that the delicacy does not burn.
We lay out in sterilized jars.
We roll up the banks.
We send the received canned food for storage in the basement or cellar.

Video: cherry jelly for the winter without gelatin

The unique taste of felt cherry

Ingredients:

Felt cherry - 1 kg;
sugar - 1 kg.

Preparation:

Rinse the berries thoroughly and remove the stalks.
We rub the cherries through a sieve - you should get a puree.
Pour in sugar.
We mix.
Cook until thick.
We distribute the finished delicacy in sterile jars.
We close it with twisting metal lids.
We put it in the cellar or closet.

Felt cherry has a velvety flavor and is excellent for jellies

Jelly with seeds in a slow cooker

Required products:

Cherries - 500 g;
sugar - 2 cups;
granulated gelatin - 2 tbsp. l.

Preparation:

Sprinkle the berries with sugar.
Leave for 2 hours until the juice is released.
We mix.
On the multicooker we set "Quenching" and set the time: 1 hour.
In a separate bowl, dissolve the gelatin in the required amount of water.
We put the sweet berry mass to cook.
Pour gelatin with water. Heat the swollen gelatin before adding it to the jelly.
As soon as the multicooker has given a signal to stop cooking, add the gelatin, mix and distribute the dessert into sterile jars.
We roll up the covers with a special key, turn them over.
We are waiting for the workpiece to cool down and put the jars in the pantry or in the cellar.

We cook jelly in a slow cooker on the "Stew" mode

Is it possible not to cook berry jelly

As it turned out, you can. Fruit juice is gelled with a pectin content of 1% per 100 g of berry mass.
Cherries themselves are rich in pectin and contain from 6 to 11.4% of this substance per 100 g. Depending on the ripeness of the berries. The more ripe the cherry, the more pectin it contains. But even unripe berries can be used for jelly. The hardness of cherries and other berries and fruits is due to the fact that they contain protopectin. When the berries ripen or are exposed to temperature, protopectin breaks down, releasing the contained pectin. That is why hot water is indicated in the recipe. Of course, jelly will not be quite similar to the store. But sugar, in combination with mashed berries, really gelates, as it is a thickener. You cannot make a sweet liquid syrup when cooking.

Sugar 400 g;
cherry - 400 g;
hot water - 50 ml.

Preparation:

Remove the seeds from the washed cherries.
We pour out the released juice into a separate bowl - we don't need it anymore. You can give it to children to feast on.
Scroll the cherries through a meat grinder.
Add sugar and mix well until completely dissolved.
Add hot water and stir again.
We roll it into jars, after placing the parchment under the lids. The properties of parchment help prevent the appearance of mold on jelly and other workpieces. It serves as a kind of barrier between the dessert and the fungus environment.

Video: cherry jelly for the winter with gelatin

It's time of the year when “cherries ripened in Uncle Vanya’s garden”. They were in time, they were surrounded, and the time is over, unfortunately.

But, with the advent of wild capitalism, in any supermarket there are fresh frozen cherries, and not only cherries. As a child, we saw frozen cherries, perhaps, in the Book about tasty and healthy food. In the picture (Lie, there are plums). Have we lived up to the promised abundance?

But this is so, nostalgia. Now frozen cherries are available in stores, and we ourselves freeze them in season. And in winter we bake pies from them, cook compotes and jelly. We also make cherry jelly. Simple and delicious. Like cherry jelly. Often on the table.

Jelly (fr. Gelee - gel, jelly) - fruit syrup with gelatin. Dessert. Although jellied meat, jellies, aspic are in abundance, but this is a separate topic.

Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without adding gelatin to them. For example - jelly from Antonov apples. In addition, the famous blancmange is a dessert, jelly made from almond or cow's milk. And, of course, marmalade! It is also called gelatinous jam. From Portuguese marmelada - quince jam. Although in other languages, marmalade is usually jam in general, even.

Let's make cherry jelly.

Ingredients (2 servings)

Pitted cherries 200 g
Sugar 0.5 cups
Instant gelatin 20 g
Water 300 ml

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How to make cherry jelly

Fresh frozen cherries do not need to be thawed. If the cherries are fresh, they must be pitted. I just don't want to spit them out later and break my teeth on them. Cherry dessert should be enjoyed, and not with the maximum care to choose inedible ingredients from it.
Cherries, water, sugar and gelatin
Boil 300 ml of water in a small saucepan. Once the water has boiled, toss in the cherries. Cook over medium heat from the moment of boiling for 10 minutes.
Boil cherry compote
Add sugar, stirring occasionally, bring to a boil so that the sugar does not stick to the saucepan.
Add sugar, stirring occasionally, bring to a boil
Pour 100 ml of compote from a saucepan into a cup and add instant edible gelatin. Stir, wait until the gelatin is completely dissolved. Be sure to strain through a strainer so that lumps and clots do not get caught.
Pour in the dissolved gelatin
Remove the compote from the heat, let stand for 10-15 minutes and pour in the dissolved gelatin. Stir and let cool to at least 50 degrees.
Ready mixture, compote with gelatin, pour into molds, glasses. Allow to cool to room temperature and refrigerate until it solidifies. The jelly will harden in 1-2 hours.
Arrange the cherries in tins and pour over the liquid
That's it, the cherry dessert is ready. This is how you can make jelly from any fruit.
Refrigerate until solid
If you have the time and desire, you can make several different jellies, and pour them into the mold one by one. It is necessary to wait for the previous layer to harden, before pouring the next one - so it is poured with cream. The jelly can be decorated both inside and outside with fresh fruit.
The peak of imagination is to pour fresh fruits laid out in a mold, for example large strawberries, with transparent jelly, just not completely, but simply pour so that the strawberries are covered with a thin layer of jelly, as in "ice". As a mold, by the way, a pastry basket made of dough is perfect for a cake.