Cherry jam: winter recipes with gelatin

Cherry jam with gelatin is used both as an independent dessert and as a filling for homemade cakes and ice cream. The aromatic delicacy is good for preventing colds in winter.

How to make cherry jam with gelatin

Most often, jam is prepared 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 prepared only from fully ripened berries. Moreover, they must reach technical maturity directly on the tree. This greatly affects the taste. When harvesting, the fruits are picked with the stalks, and the branches are cut off only before preparing the jam. If you pick clean berries right away, the juice will leak out, which will significantly shorten their shelf life.

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

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

Fragrant and thick jam - ideal for the winter

Classic recipe for cherry jam for the winter with gelatin

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

Necessary components for jam:

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

Step by step process:

1. Rinse the berries and place in a colander. Leave until the liquid drains as much as possible. You can dry it with a paper towel.
2. Cut off the tails. Take out the bones.
3. Pass the pulp through a meat grinder, you can also beat it with a blender.
4. Transfer to a wide, large bowl. Place on the stove.
5. Pour gelatin with water, the volume of which is used according to the recommendations on the package. Leave until completely swollen.
6. Cover the berries with sugar. Stir until smooth. When the mixture 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 its 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 aromatic delicacy is obtained.

Ingredients for jam:

• cherry – 750 g;
• gelatin – 13 g;
• sugar – 320 g.

Step by step process:

1. Rinse the berries. Sort through, leaving only mature and dense specimens.
2. Remove the bones using a pin or knife. Transfer the resulting pulp into a saucepan.
3. Pour in sugar and leave for half an hour. The berries should release juice.
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 burner to minimum mode. Cook constantly stirring, otherwise the bottom layer will burn.
7. Cook for 17 minutes. By this point, the mass will almost halve and become noticeably thicker.
8. Drop a little mixture onto a plate. If the drops are tight and do not roll, then the jam is ready.
9. Pour into storage containers.

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

Quick recipe for pitted cherry jam with gelatin

This recipe for pitted cherry jam with gelatin is particularly tender and has 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 cherries with a mixture of the listed dry ingredients. Stir and set aside for five hours. Stir occasionally.
2. Place on medium heat. Warm up. When the mixture boils, cook for five minutes, skimming off any foam.
3. Pour in alcohol. Stir and immediately transfer to sterile containers. After the workpiece has cooled, seal it with lids and put it in the basement.

It is better to use small containers to store cherry jam.

Recipe for cherry jam with gelatin and wine

The variation comes from Spain. The dessert is usually served with meat roasted 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. Place on low heat. Bring to a boil, stirring constantly. Remove all foam. Simmer 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 have dissolved.
5. Mix the two preparations. Place on medium heat. Cook for seven minutes.
6. Pour rum. Stir and pour into small jars. Cork.

Despite the sweetish taste, jam goes perfectly with fried meat

Cherry and currant jam for the winter with gelatin

The combination of two berries results in a tasty and very healthy delicacy.

You will need:

• sugar – 500 g;
• cherries (pitted) – 500 g;
• gelatin – 25 g;
• currants – 500 g;
• water – 100 ml.

Step by step process:

1. Mix berries with sugar. Leave for half an hour.
2. Move the burner to the minimum setting. Boil. Cook for five minutes.
3. Pass through a sieve until the mixture becomes homogeneous. Heat again, stirring constantly.
4. Heat but do not boil the water. The required temperature is 60°C. Pour in gelatin. Leave until the product has completely swelled.
5. Pour over hot berries. Mix and pour into prepared containers. Cork.

Delicious spread on a loaf

Pear-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 delicacy that the whole family will enjoy.

You will need:

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

Step by step process:

1. Remove the skin from the pears. Remove the core. Cut the pulp into slices.
2. Pour into a bowl. Add cherry pulp, which has been pitted in advance.
3. Sprinkle with sugar. Place 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 the gelatin according to the directions on the package. Add to fruit mixture. Mix.
6. When hot, pour into prepared containers. Roll up.

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

Lemon-cherry jam without seeds with gelatin

Zest and lemon juice will help make the taste of the delicacy unique. You can add them to the composition in larger or smaller 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 stems from the washed berries. Remove the seeds.
2. Place the pulp into a saucepan. Sprinkle with sugar and stir. Leave for half an hour. The cherries should release their juice.
3. Thoroughly clean the lemon with a brush, then pour boiling water over it. This preparation will help remove the layer of paraffin that is used to treat citrus for preservation.
4. Grate the zest. Squeeze the juice from the lemon. Send to berries.
5. Beat the mixture with a blender. It should become homogeneous.
6. Add gelatin. Set aside for 17-20 minutes.
7. Boil on the minimum burner setting. Stirring constantly, cook for a quarter of an hour.Cool slightly and transfer to prepared containers.

The hot jam is first cooled and then transferred to the basement for storage.

Cherry jam with gelatin: recipe in a slow cooker

Thanks to the device, it will be much easier to prepare your favorite delicacy. The 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 until it swells. To make the process go faster, it is better to use instant.
2. Sort out the berries. Throw away all damaged copies. Rinse and remove seeds. To speed up the process, use a special machine, pin or hairpin.
3. Place the cherries in a saucepan, then blend with an immersion blender. You can also turn it into puree using 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. Enable "Multi-cook" mode. Boil. At this time, do not leave the device, constantly make sure that the contents do not spill over the edge. The foam must be removed.
6. Switch to "Extinguishing". Set the timer for half an hour.
7. Transfer the prepared gelatin. Stir. Simmer for four minutes.
8. Add sugar. Stir.
9. Switch to “Multi-cook”, setting the temperature to 100°C. Cook for 12 minutes. Do not close the lid.
10. Transfer to prepared container. Roll up.

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

Storage rules

The workpiece can be stored under any conditions. The refrigerator, pantry and cellar are well suited.If the dishes have been sterilized, the delicacy will retain its nutritional properties until spring, even at room temperature.

Conclusion

Cherry jam with gelatin is prepared without seeds, which makes the dessert smooth and very tasty. To improve the taste, you can add a little cinnamon, vanilla sugar or cocoa to any recipe.

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