Cherry jam: recipes for the winter with gelatin

Cherry jam with gelatin is used both as an independent dessert and as a filling for homemade baked goods and ice cream. The fragrant delicacy is good for the prevention of colds in the winter.

How to make cherry jam with gelatin

Most often, jam is made in the summer, when cherries ripen en masse. But even in the cold season, you can make a delicious dessert from frozen fruits.

The delicacy is cooked only from fully ripe berries. Moreover, they must reach technical maturity directly on the tree. This greatly affects the palatability. When picking, the fruits are plucked with stalks, and the branches are cut off only before making the jam. If you pick clean berries right away, then the juice will flow out, which will significantly reduce their shelf life.

Cherries have low gelling properties. Therefore, it is very difficult to achieve good consistency. To do this, it is necessary to carry out a long cooking, which almost completely kills the useful elements. Gelatin is added to achieve the desired consistency.

For cooking, use only enameled containers, otherwise the color of the workpiece may change. Before sterilizing the jars, they are thoroughly rinsed with soda.

Fragrant and thick jam - ideal for the winter

The classic recipe for cherry jam for the winter with gelatin

The dessert is tender and tasty. In winter, it helps to resist seasonal viral infections.

Required ingredients for jam:

• cherry - 1 kg;
• sugar - 500 g;
• gelatin - 10 g.

Step by step process:

1. Rinse the berries and put in a colander. Leave until the liquid is drained to the maximum. Can be dried with a paper towel.
2. Cut off the ponytails. Get the bones.
3. Pass the pulp through a meat grinder, you can also beat it with a blender.
4. Transfer to a large bowl. Transfer to the stove.
5. Pour gelatin with water, the volume of which is used according to the recommendations on the package. Leave to swell completely.
6. Cover the berries with sugar. Stir until smooth. When the mass boils, switch the burner mode to minimum. Cook for four minutes. Remove from heat.
7. Add gelatin. Stir until completely dissolved.
8. Pour into prepared containers. Roll up.

Thanks to gelatin, the jam always comes out thick

A simple recipe for cherry jam with gelatin for the winter

At any time of the year, jam will delight the whole family with a pleasant taste and incomparable aroma. This cooking option does not require large material and time costs. From the proposed volume of products, 250 ml of a fragrant delicacy is obtained.

Ingredients for jam:

• cherry - 750 g;
• gelatin - 13 g;
• sugar - 320 g

Step by step process:

1. Rinse the berries. Go through, leaving only mature and dense specimens.
2. Remove the bones with a pin or knife. Transfer the resulting pulp to a saucepan.
3. Add sugar and leave for half an hour. The berries should start juicing.
4. Beat the fruits with a blender.You should get a liquid homogeneous puree.
5. Add gelatin. Stir and leave for a quarter of an hour.
6. Set the hotplate to the minimum setting. Cook constantly stirring, otherwise the bottom layer will burn.
7. Cook for 17 minutes. By this time, the mass will almost halve and become noticeably thicker.
8. Place some mixture on a plate. If the drops are tight and do not roll, then the jam is ready.
9. Transfer to storage containers.

Cherry dessert is spread on a roll, pancakes, bread and served with tea

Quick recipe for pitted cherry jam with gelatin

This recipe for pitted cherry jam with gelatin is distinguished by its special tenderness and an incomparable chocolate aroma.

You will need:

• cherry pulp (pitted) - 550 g;
• gelatin - 15 g;
• sugar - 250 g;
• cognac - 25 ml;
• cocoa - 30 g;
• citric acid - 2 g;
• instant coffee - 30 g.

Cooking process:

1. Cover the cherry with a mixture of the listed dry ingredients. Stir and set aside for five hours. Stir occasionally.
2. Put on medium heat. Warm up. When the mixture boils, cook for five minutes, removing the foam.
3. Pour in alcohol. Stir and transfer immediately to sterile containers. After the workpiece has cooled, seal it with lids and put it in the basement.

For storing cherry jam, it is better to use small containers.

Cherry jam recipe with gelatin and wine

The variation is originally from Spain. Dessert is usually served with meat fried over a fire and ice cream.

You will need:

• pitted cherries - 1 kg;
• instant gelatin - 40 g;
• sugar - 800 g;
• rum - 100 ml;
• dry red wine - 740 ml.

Cooking process:

1. Place the cherries in a meat grinder and chop. Combine with half the sugar. Set aside for three hours.
2. Put on minimum heat. Boil while stirring constantly. Remove all foam. Darken for a quarter of an hour.
3. Pour gelatin with water and leave for an hour. Take the volume of liquid according to the recommendations on the package. Transfer to wine. Add the remaining sugar.
4. Heat the mixture until all the sugar crystals dissolve.
5. Mix the two pieces. Put on medium heat. Cook for seven minutes.
6. Pour the rum. Stir and pour into small jars. Seal.

Despite the sweetish taste, jam goes well with fried meat.

Jam from cherries and currants for the winter with gelatin

The combination of the two berries results in a delicious and very healthy treat.

You will need:

• sugar - 500 g;
• cherry (pitted) - 500 g;
• gelatin - 25 g;
• currants - 500 g;
• water - 100 ml.

Step by step process:

1. Mix berries with sugar. Set aside for half an hour.
2. Move the cooking zone to the lowest setting. Boil. Cook for five minutes.
3. Pass through a sieve until the mass becomes homogeneous. Heat again, stirring constantly.
4. Warm up, but do not boil water. The required temperature is 60 ° C. Pour gelatin. Leave until the product is completely swollen.
5. Pour over hot berries. Stir and pour into prepared containers. Seal.

Tasty to spread a treat on a loaf

Pear and cherry jam with gelatin for the winter

The recipe for cherry jam with gelatin and pears for the winter will allow you to prepare a thick and rich treat that the whole family will love.

You will need:

• ripe pears - 1.1 g;
• gelatin - 27 g;
• sugar - 1.1 g;
• cherry - 1.1 kg.

Step by step process:

1. Cut the skin off the pears. Remove core. Cut the pulp into wedges.
2. Pour into a bowl. Add the cherry pulp, which has been pre-pitted.
3. Sprinkle with sugar. Put in the refrigerator. Leave for an hour.
4. Beat the mixture with a blender. Set to maximum heat. Boil for half an hour.
5. Soak gelatin following package directions. Send into fruit mixture. Mix.
6. Pour hot into prepared containers. Roll up.

With the addition of pear, cherry jam becomes more aromatic and rich in taste

Pitted Lemon Cherry Jam with Gelatin

The zest and lemon juice will help to make the taste of the treat unique.They can be added to the composition in greater or lesser quantities than indicated in the recipe.

You will need:

• sugar - 400 g;
• cherry - 1 kg;
• lemon - 120 g;
• gelatin - 10 g.

Cooking process:

1. Separate the tails of the washed berries. Remove bones.
2. Send the pulp to the pan. Sprinkle with sugar and stir. Leave for half an hour. The cherries should give off juice.
3. Thoroughly clean the lemon with a brush, then rinse with boiling water. Such preparation will help remove the layer of paraffin, which is used to treat citrus for preservation.
4. Grate the zest. Squeeze lemon juice. Send to berries.
5. Beat the mixture with a blender. It should become homogeneous.
6. Pour in gelatin. Set aside for 17-20 minutes.
7. Boil the hotplate on the lowest setting. Stirring constantly, cook for a quarter of an hour. Cool slightly and transfer to prepared containers.

Hot jam is first cooled, and then transferred to storage in the basement

Cherry jam with gelatin: a recipe in a slow cooker

Thanks to the device, it will be much easier to prepare your favorite treat. A slow cooker will prevent the dessert from burning and will help preserve vitamins.

You will need:

• cherry - 2 kg;
• water - 200 ml;
• gelatin - 20 g;
• sugar - 1 kg.

Step by step process:

1. Pour gelatin with water. Leave to swell. To make the process go faster, it is better to use an instant one.
2. Sort out the berries. Throw out all spoiled copies. Rinse and peel. To speed up the process, use a special typewriter, pin or hairpin.
3. Transfer the cherries to a saucepan, then beat with an immersion blender. Can also be mashed with a meat grinder.
4. If a completely homogeneous structure is required, then the resulting pulp must be passed through a sieve.
5. Pour into a bowl. Switch on the “Multipovar” mode. Boil. At this time, do not leave the device, constantly make sure that the contents do not overflow. The foam must be removed.
6. Switch to "Extinguishing". Set the timer for half an hour.
7. Transfer prepared gelatin. Stir. Darken for four minutes.
8. Add sugar. Stir.
9. Switch to "Multipovar", setting the temperature to 100 ° С. Cook for 12 minutes. Do not close the cover.
10. Transfer to a prepared container. Roll up.

The jam should be thick and not drip off the spoon.

Storage rules

You can store the workpiece under any conditions. A refrigerator, pantry and cellar work well. If the dishes have been sterilized, then the delicacy will retain its nutritional properties until spring, even at room temperature.

Conclusion

Cherry jam with gelatin is prepared without pits, thanks to which the dessert turns out to be homogeneous and very tasty. You can add some cinnamon, vanilla sugar, or cocoa to any recipe to enhance the flavor.

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