Content
- 1 Secrets of making cherry confiture for the winter
- 2 Recipes for cherry confiture for the winter
- 2.1 Cherry confiture: classic recipe
- 2.2 Cherry confiture with gelatin
- 2.3 Thick cherry confiture with lemon and cinnamon
- 2.4 Recipe for cherry confiture with pectin
- 2.5 Recipe for cherry confiture with apples
- 2.6 Orange cherry jam without seeds
- 2.7 How to make cherry confiture with lemon and strawberries
- 2.8 Recipe for cherry confiture with nuts and gelfix
- 3 Recipes for cherry jelly for the winter
- 4 Recipes for cherry marmalade for the winter at home
- 5 How to store cherry preparations
- 6 Conclusion
Cherry confiture is an ideal product for canning for the winter. This is a great chance to keep a piece of summer that you can enjoy during the cold season. Cherry fruits also make good jelly and marmalade. To diversify the taste of these treats, you can use additional berries or fruits.
Homemade cherry confiture, jelly and marmalade are excellent desserts that you can delight your friends and family with.
Secrets of making cherry confiture for the winter
The consistency of confitures has a certain similarity to jelly and jams: they are quite fluid, so they can be used to grease cakes or add them to yogurt or kefir. However, at the same time they have a fairly high degree of density. Confiture can be spread on bread, and it is also convenient for filling pies and other baked goods.
Preparing this product does not require much experience or effort. There are just a few things you need to know to do it successfully.
To prepare this delicacy, you need to select ripe and fleshy fruits. The variety of berries can be any. Yellow cherry confiture is very popular.
It is undesirable to use copper basins, since the ions of this metal will deprive the fruit of beneficial ascorbic acid. Aluminum cookware is also not suitable for this procedure, because a small part of it will end up in the confiture due to the acidity of the product.
The fruit contains pectin substances, thanks to which the puree of these berries thickens during long cooking. To make the thickening process faster, you can add gelatin, fruits that contain a lot of pectin, or pectin itself to the product.
Sterilized jars are suitable for closing and storing the product.
Recipes for cherry confiture for the winter
There are countless recipes for cherry confiture and marmalade. Everyone can choose a version of this product that suits their taste.
Cherry confiture: classic recipe
For the recipe for classic cherry confiture you will need the following ingredients:
- 1 kg of cherries;
- 0.75 kg sugar;
- 4 g citric acid.
Sort through the fruits and separate the branches from them. Pour salt into a container with water (1 teaspoon per liter of liquid) and place the berries in it. After all floating living creatures have been removed from the surface of the solution, wash them thoroughly, lay them on a towel or other dense fabric and wait until dry.
After removing the seeds from the fruits, cover them with sugar and let them brew for 1 hour. Place the container with the fruits on low heat. It should boil for about 5 minutes. Remove any foam during cooking.
Once the fruits have cooled slightly, place them in a blender to puree. Boil the ground mass again. Pour citric acid into it and mix thoroughly.
After the confiture has simmered over low heat for 15-25 minutes, pour it into sterilized jars and close with lids.
Cherry confiture with gelatin
Ingredients required for the recipe:
- 0.5 kg of berries;
- 0.35 kg sugar;
- 3 g citric acid;
- 6 g gelatin.
Remove the seeds from clean and dried fruits. Make puree. Pour it into a metal container along with refined sugar and citric acid. Boil the mixture over low heat for a quarter of an hour.
Pour cool water over the gelatin and pour it into the ground pulp after it swells. Boil the product for 3-4 minutes. During the cooking process, you need to stir it so that the gelatin dissolves.
Pour the jam into sterilized jars. Place bottom up after the lids are tightly closed.
Thick cherry confiture with lemon and cinnamon
Ingredients required for the recipe:
- 1 kg of berries;
- 0.5 kg sugar;
- half a lemon;
- 1 tsp. cinnamon.
Wash the lemon thoroughly and squeeze the juice out of it.Grate the zest of the fruit.
After the berries are clean, dry and freed from seeds, cover them with refined sugar and let them brew for about 30 minutes. Next, they should simmer for 10 minutes over low heat. During the cooking process, remove the foam.
When the fruits are crushed in a blender to a puree, add cinnamon, juice and lemon zest to them. Cook the mixture until it reaches the required consistency.
After this, the confiture is poured into sterilized jars, which are tightly closed with lids. They need to be turned bottom up and covered with a blanket.
Recipe for cherry confiture with pectin
Ingredients for the recipe:
- 1 kg of fruits;
- 0.75 kg sugar;
- 20 ml lemon juice;
- 4 g pectin.
After washing the fruits and removing the seeds, grind them using a blender. Add refined sugar to the resulting puree and leave for an hour.
Boil the mixture over low heat for 10 to 15 minutes. Next, add pectin and lemon juice. The product is cooked for approximately 3 or 4 minutes.
As a result, the confiture is poured into sterilized jars and closed with lids.
Recipe for cherry confiture with apples
Ingredients for the recipe:
- 1 kg of cherries;
- 0.6 kg sugar;
- 2 apples.
Cover the washed seedless fruits with refined sugar and let them brew for half an hour. After this, boil them for 10 to 15 minutes, remembering to stir and remove the foam.
Next, remove the berries from the container in which the product was cooked, and throw small pieces of peeled apples into the remaining syrup. The fruit should simmer until it has reduced in size by about half.
Pour the berries into the hot mixture and grind with a blender. Boil the resulting puree over low heat for 10 minutes, remembering to stir.
The confiture is poured into sterilized jars and securely closed with lids.
Orange cherry jam without seeds
Ingredients for the recipe:
- 1 kg of cherries;
- 0.7 kg sugar;
- 1 orange.
Rinse the fruits thoroughly and remove seeds. Grind them and add refined sugar to the resulting mass. Stir it and cook for 10 minutes.
Dry the washed orange with a napkin and cut into two parts. Squeeze the juice into the hot mixture. Next, grate the zest of the fruit there using a small grater.
Cook the resulting product over low heat for 10-15 minutes, stirring and removing any foam. Pour the finished confiture into sterilized jars and close with lids.
How to make cherry confiture with lemon and strawberries
Ingredients for the recipe:
- 1 kg of cherries;
- 0.25 kg sugar;
- half a lemon;
- 7-10 strawberries;
- 2 tsp. corn starch.
Wash the fruits and remove the seeds. Mix with refined sugar and simmer over low heat for about 5-10 minutes. While the berries are cooking, dilute the cornstarch with cold water and leave it for a while.
Throw a few slices of lemon and strawberries into the berry mixture. After this, carefully pour the starch into the product. Next, the confiture should stand on the fire for another 3-4 minutes.
Pour the finished product into sterilized jars and screw the lids on tightly.
Recipe for cherry confiture with nuts and gelfix
Ingredients for the recipe:
- 1 kg of cherries;
- 0.4 kg sugar;
- 200 g walnuts;
- 1 tsp. citric acid;
- 1 pack of gelfix.
Wash, dry and remove seeds from the fruits. Crush them.
Mix gelfix with two teaspoons of sugar and pour into a saucepan with the gruel. Bring the resulting mass to a boil. After a minute, pour the remaining refined sugar, citric acid and chopped nuts into it.
Cook the confiture over low heat for 10 minutes. and stir.When the product reaches the desired consistency, it is poured into jars and tightly closed with lids.
Recipes for cherry jelly for the winter
Cherry jelly is famous for its countless different recipes. To improve the taste, the jelly is supplemented with other fruits.
To prepare this dessert, any variety of berries is suitable. Some gourmets prefer bittersweet cherry jelly, which has a specific taste. White cherry jelly is also very popular.
Cherries in jelly for the winter with photos:
Traditional cherry jelly recipe
Ingredients for jelly recipe:
- 0.4 l of water;
- 10 g citric acid;
- 20 g gelatin;
- 0.12 kg cherries;
- 4 tbsp. l. Sahara.
Mix gelatin with water and leave for a quarter of an hour. Pour refined sugar and berries into the water. Boil the future jelly for 3 minutes.
After this, turn off the heat and place the gelatin, previously squeezed out of the water, into the hot mass. After cooling, pour the jelly into bowls and refrigerate for 2 hours.
Recipe for cherries in jelly for the winter
Ingredients for jelly recipe:
- 0.4 l of water;
- 6 g citric acid;
- 1 kg of cherries;
- 60 g gelatin;
- 1 kg sugar.
To prepare pitted cherry jelly for the winter, you first need to thoroughly wash the berries. Then leave them on a towel to dry. Remove the seeds from the fruits and cover them with refined sugar and citric acid, and then let them brew for 2 hours. Add 250 ml of water to the gelatin and leave it for about 45 minutes.
Boil the berries for about 5 minutes. Turn off the heat, add the prepared gelatin to the jelly and stir until it is completely dissolved. Pour the liquid into sterilized jars, close and place bottom up to cool.Cherry jelly with gelatin should be stored in a cool, dark room for the winter.
Cherry jelly with gelatin
Ingredients for jelly:
- 0.6 l of water;
- 0.4 kg cherries;
- 20 g gelatin.
Wash, dry and remove seeds from the fruits. Pour half a glass of water into the gelatin, stir and leave for 30 minutes.
Pour water over the berries, bring to a boil and cover with refined sugar. Boil the liquid for several minutes and stir. Separate it from the fruit using a colander.
Place the swollen gelatin on low heat and stir until the crystals are completely dissolved. Add it to the berry liquid. Mix and pour the jelly into bowls. Place the jelly in the refrigerator for 2 hours.
Cherry jelly with agar-agar
Ingredients for the recipe:
- 0.4 kg cherries;
- 0.7 l of water;
- 4 tbsp. l. Sahara;
- 2 tbsp. l. agar-agar.
Place the berries in a saucepan, pour boiling water over them and cover with refined sugar. Gently sprinkle agar-agar on the surface of the water. Boil the liquid with the fruits for several minutes, stirring constantly, and then remove the pan from the heat.
The finished jelly is poured into bowls and placed in the refrigerator for about half an hour.
Cherry jelly for the winter with pectin
Ingredients for the recipe:
- 0.9 kg cherries;
- 0.6 l of water;
- 0.4 kg sugar;
- 3 g pectin.
Separate clean and dry berries from the seeds and grind in a blender. Add refined sugar to the resulting mass and let it brew for about half an hour.
Cook the puree over low heat for 15 minutes. Next, pour in the pectin and boil for a few more minutes.
Finally, pour the jelly into jars and close the lids tightly.
Cherry jelly without gelatin
Ingredients for the recipe:
- 1.5 kg cherries;
- a glass of sugar;
- a quarter glass of lemon juice.
Place seedless berries in a saucepan and add water (approximately 400 ml).Over low heat, bring the liquid to a boil, then add refined sugar. When it dissolves, add lemon juice.
The resulting mass should be cooked for about 20 minutes. After this, the jelly is poured into hot jars and closed with lids.
Recipes for cherry marmalade for the winter at home
Homemade cherry marmalade is a delicious and simple dessert. To make marmalade, you don’t need a lot of ingredients, and the cooking process won’t take a lot of time and effort.
A simple recipe for cherry marmalade
Ingredients for marmalade:
- 1 kg of main ingredient;
- 1 kg sugar;
- 1 liter of water;
- 30 g gelatin.
To start preparing cherry marmalade with gelatin, you need to pour refined sugar into water and boil it until it becomes syrup. When the liquid becomes thick, add mashed berries and swollen gelatin. Cook the marmalade again until it thickens.
Next, the marmalade is placed in a mold and covered with cling film. You need to leave it and let it thicken completely.
Cherry marmalade with pectin
Ingredients for marmalade:
- 0.5 kg of fruits;
- 0.4 kg sugar;
- a packet of pectin.
Grind the seedless fruits in a blender with 300 g of refined sugar and cook over low heat for 10 minutes. After this, pour in the remaining 100 g and boil for another 5 minutes.
Place the marmalade in a colander and wait until all the liquid has drained. Pour it into a saucepan and add about a quarter cup of water. Bring the liquid to a boil and add another 2 tbsp. l. refined sugar
Add pectin to puree. Mix the marmalade carefully. This mass should be cooked for 5 minutes.
After turning off the stove, pour the marmalade into molds and cover with baking paper.Leave the marmalade at room temperature for 24 hours.
Cherry and currant marmalade
Ingredients for marmalade:
- 0.5 kg of fruits;
- 0.3 kg currants;
- 0.75 kg sugar;
- 1.5 liters of water.
To make marmalade, put water on fire and pour refined sugar into it. When the liquid thickens to syrup, add the pureed berries. The marmalade must be simmered over low heat for about 10 minutes, remembering to stir.
Transfer the thickened marmalade into molds and cover with cling film. Leave the marmalade for a day until it reaches the desired state.
How to store cherry preparations
Marmalade and other preparations should be stored in a dry room with a low temperature. The jars can be placed under the bed or in the pantry. The main thing is that there is no high humidity in the room, otherwise mold will appear on the surfaces of the workpieces.
If you store jars in cabinets, they need to be ventilated periodically. When they are in a room with high temperature, their lids must be lubricated with Vaseline.
Conclusion
Marmalade, jelly and cherry confiture are delicious desserts that can be made both for immediate enjoyment and for the winter. Adding various fruits and berries to these sweets diversifies their taste. Such delicacies are sure to please a person during the cold season, reminding them of summer.
