Natural cherry jelly - the product is not only tasty and healthy, but also very beautiful. The expressive ruby color gives this delicacy high decorative properties, due to which it is widely used in cooking.
The sweet and sour rich taste that cherry jelly possesses is highly appreciated. And prepared from natural ingredients, it compares favorably with purchased semi-finished products containing many unhealthy ingredients. Therefore, kids can safely feast on homemade cherry jelly, and their mothers will be calm for the health of their beloved children.
Cherry jelly
Such food can be cooked all season, while the collection of cherries continues. In order to make cherry jelly, almost all varieties are suitable: from the most acidic to the sweetest. Only the amount of sugar depends on the selected berries. And how different varieties of cherries are great in this dish ! A mixture of berries makes the jelly taste saturated and gives it an aroma.
In order to make cherry jelly, the recipe of which contains gelatin, you will need this set of products:
- seedless cherries, fresh or frozen, - 200 g;
- water is a glass;
- gelatin - 20 g;
- sugar - from half to a whole glass, depending on the sweetness of the berries.
While a thick and saturated cherry compote with sugar boils, we will dissolve gelatin in a small amount of water. Boil the boiled compote for a few minutes so that the berries start the juice, and then remove from heat and let cool to 70 ° C. Pour the swollen gelatin, just use gauze so that hard clots do not get into the cherry jelly. Pour 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 from it you can cook, for example, a cake “Broken Glass”, layered biscuit, make a filling for roll, decorate cakes.
Harvesting for future use
You can make cherry jelly for the winter. It is noteworthy that such a recipe is distinguished by the absence of gelatin and its substitutes (pectin, agar-agar).
So we need:
- Cherry (peeled, washed) - 2 kg;
- water - 300 ml;
- sugar - about 700 g.
Carefully washed berries are put in an enameled pan, pour water, set to cook on a small fire. Those who cook cherry jelly with this recipe almost immediately stop wondering why so little water is needed. And the thing is that the berries begin to let in fragrant juice. As soon as the cherries in it are completely drowned, we begin to check them for softness. Different varieties require different times for heat treatment. Cherries boiled and brightened? That’s enough. We filter the brew through four-fold cheesecloth, let the juice drain. We put the resulting liquid again on a small fire, add sugar, begin to boil, without stopping stirring.
The mass should be boiled twice. Then it can be laid out in sterile jars and corked.
Cooking Application
Cherry jelly is served on the table as an independent dish - dessert. It can also be used as a filling for cooking dishes such as cherry pie or crepes. It goes well with cherry jelly with ice cream and cottage cheese dishes.