The queen of berries, as the cherry is very often called. Indeed, we enjoy it with pleasure not only in 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. except great taste cherries have a rich set of vitamins, which are so lacking in cold weather. Therefore, there are many different recipes conservation of 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 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 when preparing a treat gives a surprisingly tender and refined 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.

1. 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.
2. The jelly berries must be whole, without cracks. We remove the rotten and burst ones when selecting from the total mass.
3. If we are planning long-term storage throughout the winter, then we remove the seeds.
4. 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.
5. The stalks must be removed.

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.

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 heat treatment method 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

1. Place a clean rag or wooden grate on the bottom of the bucket or pot.
2. Gently pour water into the pot. Its quantity is easy to determine - the liquid level should reach the shoulders of the can.
3. 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.
4. We turn on the fire and bring the water to the required temperature.
5. Pasteurize the dessert for the period specified in the recipe.
6. After warming up the product, 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).
7. 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 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. Granulated 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 key (for this, take metal covers without thread), 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.

Cherry Treat Recipes

Consider a variety of recipes making jelly.

We need:

• Cherry - 1 kg;
• Apple juice- 1 tbsp.;
• sugar - 500 g.

Preparation:

1. Remove the seeds from the washed cherries. This can be done with a special typewriter or a pin.
2. Steam in a saucepan in not a large number water. The pot should be covered with a lid.
3. After 3-5 minutes, remove the mass from the heat.
4. Wipe through a sieve or colander.
5. Gradually stir in apple juice and sugar into the resulting cherry puree.
6. We put on a small fire and cook until thickened.
7. Pour hot jelly into sterile jars.
8. 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.

For cooking delicious treats first take out the seeds from the cherries

Jelly with "Zhelfix" from pureed cherries

Many housewives have a pertinent question: "Zhelfix" - what is it? Just a gelling additive. In large quantities, besides 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:

1. To quickly remove seeds from berries, simmer the cherries covered over low heat for 3 minutes.
2. Pour the juice that has formed as a result of cooking into a separate bowl.
3. With a mixer or blender, beat the cherries in a saucepan until puree.
4. 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.
5. Mix "Zhelfix" with 2 tablespoons of sugar.
6. While stirring, add the mixture of "Zhelfix" into a slightly warm cherry mass.
7. Bring to a boil.
8. Stir the mixture with a wooden spoon and add the remaining sugar. After which the cherry should boil again.
9. After boiling, cook for 3 minutes.
10. Pour into dry sterilized jars.
11. 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:

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

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

Cherry Juice Jelly

We need:

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

Preparation:

1. Pour the juice into a saucepan.
2. Pour granulated sugar there, mix.
3. We place the dishes with juice on the stove.
4. While stirring, bring to a boil.
5. Boil over low heat until foam appears.
6. When foam appears, remove it from the surface with a spoon.
7. Boil the juice with sugar until the mixture thickens.
8. Do not forget to stir all the time so that the delicacy does not burn.
9. We lay out in sterilized jars.
10. We roll up the banks.
11. 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:

1. Rinse the berries thoroughly and remove the stalks.
2. We rub the cherries through a sieve - you should get mashed potatoes.
3. Pour in sugar.
4. We mix.
5. Cook until thick.
6. We distribute the finished delicacy in sterile jars.
7. We close with twisting metal lids.
8. We put it in the cellar or closet.

Jelly with seeds in a slow cooker

Required products:

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

Preparation:

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

1. Remove the seeds from the washed cherries.
2. 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.
3. Scroll the cherries through a meat grinder.
4. Add sugar and mix well until completely dissolved.
5. Add hot water and stir again.
6. We roll it into jars, after placing the parchment under the lids. The properties of parchment help prevent 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

There are never too many recipes, so finding new recipe with the intriguing name "cherry in jelly", I immediately tried it. The impression is wonderful, since this is not an ordinary jam, but already ready dessert... Stunningly aromatic, beautiful pomegranate color, not too sweet jam is well stored, despite the slight heat treatment. The berries are just like fresh. Hold magic recipe, in which the most difficult thing is to get the bones.

How to cook cherries in jelly

You will need:

• Cherries, already pitted - a full 3 liter jar.
• Granulated sugar - a kilogram.
• Gelatin (pectin, agar-agar) - 70 gr.
• Water - 500 ml.

Step by step recipe:

Let's work hard first. We will wash the berries, remove the tails and bones. Pour immediately into a saucepan in which you will cook.

Fill the thickener with hot water, leave to swell. Instead of gelatin, you can take any pectin product.
Cover the cherries with sugar and place on the hotplate.

Slowly, slowly warming the berries, let it boil. Do not make a large fire and do not go far, the dessert needs regular stirring.
After boiling, let it boil for 3-5 minutes, no more.

At the same time, slightly warm the gelatin to dissolve completely.
Pour the thickener into the dessert, immediately remove the pan from the heat.
Roll up or close with nylon caps. From the proposed number of berries, you will have 6 half liter jars.

Ideally, you need to store the jam in the refrigerator so that the mass does not ferment.

Video recipe for cherries harvested in jelly, I hope that the preparation will not cause any difficulties for you. Successful canning to all.

Simple and at the same time unusual recipe- cherries in jelly for the winter. It tastes like Cherry jam, only softer, with a very pleasant sweet and sour aftertaste and aroma of fresh cherries. The preparation is simple, almost like a five-minute, but with the addition of gelatin, which turns the cherry syrup into a delicate jelly. You can store jars of cherry jam at room temperature, but remember that the jelly thickens only in the cold, in the warmth the syrup will remain liquid. Therefore, just in case, put one or two in the refrigerator or in the basement so that you have delicious dessert.

The recipe for cherries in jelly for the winter

Ingredients:

• Cherries with seeds - 500 g;
• sugar - 250 g;
• cold boiled water - 5 tbsp. l;
• powdery instant gelatin - 15 g.

Cooking canned cherries in jelly for the winter

After collecting the cherries, pour cold water and leave for an hour or two. This procedure must be done to get rid of the worms, but if you are sure of cleanliness, then wash it in two or three waters and put it in a colander. Remove the bones with a special device or with a pin, hairpin (by the way, when you get used to it, it turns out even faster!).

Transfer the cherries to a bowl or large bowl, add sugar and stir. Cover, leave for a few hours, stir from time to time. After about an hour, the juice will appear, the sugar will melt and gradually a lot of tasty aromatic syrup will form.

This is what a cherry looks like after five to six hours, this is it before boiling.

Put the dishes with the future jam on low heat, gradually bring to a boil. Cook, collecting the froth, no more than five minutes.

As soon as it starts to boil, it's time to cook the gelatin. Measure out the required amount (usually there are just 15 grams in a bag), pour in cold water. Be careful, read the instructions on the package and if gelatin needs a long soaking, add water in advance. For instant, it takes only a minute for it to swell.

Place a ladle of water on the adjacent burner, a bowl of gelatin on it. In a water bath, warm up the composition so that it becomes liquid.

Remove saucepan with cherry jam from heat. Pour in liquid gelatin, stir.

Preheat cans for packaging over steam or sterilize as you usually do. Boil the lids. Arrange hot jam in jars, tighten tightly. Leave to cool for a day.

In the warmth, the syrup will remain liquid, as in ordinary jam. But when you take the jars out into the cold, it will quickly thicken, and you will get cherries in ruby ​​jelly, very beautiful and appetizing!

Be sure to prepare cherries in jelly for the winter, you will see - everyone will like this unusual jam and will end one of the first!

Calorie content: Not specified
Cooking time: Not specified

Cherry jelly for the winter, the recipe for which today is offered to your attention, can be prepared in two versions: with the addition of gelatin or agar-agar. In the proposed recipe, gelatin is added to cherries, since it is more readily available, inexpensive and familiar to use. The only drawback of cherry jelly with gelatin is that at room temperature it will not have a jelly consistency, it will remain liquid. Therefore, before using cherry jelly, you need to chill in the refrigerator or put it in the freezer for a short time. If you have winter preparations stored in a cool basement, the jelly will be dense, but still it will need to be refrigerated at least for a short time.
Cherries for this recipe are suitable for any type and taste, but if they are sour, then add more sugar than in the recipe. In any case, it is better to try when the jelly hardens, its taste cannot be corrected. It turns out very tasty, which is also easy to prepare according to the proposed recipe.

Ingredients:
- ripe juicy cherries - 0.5 kg (weight with seeds);
- sugar - 300-350 gr;
- water - 0.5 liters;
- instant gelatin - 20 gr.

Recipe with photo step by step:

Sort out the cherries, remove the spoiled ones. Crumpled can be left - it will still be crushed, the integrity of the berries is not important in this case. Rinse under running cold water, cut off the branches, rinse one or two more times. Leave in a colander to glass the water.




Remove bones. If there is no special device, it is not difficult to do it with a pin. You can leave the pitted cherries, but this will take longer to cook.




Crush the cherries with a crush, but not in mashed potatoes, but kneading them to get more cherry juice.




Pour in water, stir and bring to a boil over medium heat. Cook, stirring occasionally for ten minutes.






During cooking, the cherry flesh will turn lighter in color. Turn off the heat, leave to brew for half an hour.

Then strain, separating the cake from the cherry broth. It is not necessary to squeeze and squeeze the cake, otherwise the pulp particles will get through the sieve, the broth will lose transparency. There is still enough juice in the cake, do not throw it away, but cook the compote with the addition of any berries or only from cherries.

Pour the broth into a saucepan, add sugar to taste. Put on low heat and cook for 10-15 minutes, removing the foam if it appears. After the sugar dissolves and the broth is ready, be sure to measure how much liquid has turned out - based on this, gelatin is added. In the recipe for cherry broth, exactly a liter turned out (along with the dissolved sugar).




This amount of cherry broth will need 20 grams instant gelatin in powder. If you have a different gelatin, see the proportions on the package, usually the manufacturer indicates how much to add per half liter or liter. Pour gelatin into a ceramic or metal bowl, pour 4 tbsp. spoons of water. Leave to swell for a few minutes. Then, in a water bath, bring to a liquid state.

Cool the broth a little (but it must be hot!), Pour in the gelatin, stir. By this time, the jars should be sterilized, the lids must be boiled.




Pour cherry jelly on hot cans, tighten the lids. Cool to room temperature. Place for storage in the basement or closet.




Before use, you can refrigerate without opening the jar or open, pour into molds, bowls and leave in the refrigerator until thickened. Try to also make a delicious dessert too. Successful preparations and bon appetit!




By Elena Litvinenko (Sangina)

Place the cherries in a saucepan and add water, covering it completely. Do not remove the bones.

After boiling, simmer for 1 hour, removing foam.

Drain the broth and rub the cherries through a sieve.

Weigh the volume of the resulting puree, mix with the same amount of sugar.

Bring to a boil over medium heat and cook for 15-20 minutes, stirring and skimming.

Roll the finished jelly into jars. Turn hot jars of jelly and wrap. Store out of refrigerator.

Cherry Jelly with Gelatin

• cherry 1 kg
• sugar 0.3 kg
• sheet gelatin 24 g
• water 1.5 liters

Separate the pitted cherries and crush with a pestle or crush, add water and bring to a boil.

Boil for 10-15 minutes, strain through a sieve. Do not wring out to keep the juice clear.

Add sugar to the juice, cook for 15-20 minutes over medium heat, stirring and skimming.

Reduce heat, cool the syrup a little, combine with pre-soaked gelatin and stir.

Arrange in a prepared container, refrigerate. Store in the refrigerator.

Jelly without gelatin with lemon juice

• cherry 1.5 kg
• sugar 1 cup
• lemon juice¼ glasses

Free the pitted cherries and place in a saucepan, add water, heat to a boil.

Add sugar and cook until dissolved.

Then add lemon juice and cook until thick

Put the finished jelly in jars and seal them.

Pitted cherry jelly with pectin and tartaric acid

• cherry 2 kg
• water 300 ml
• sugar 0.8 kg per 1 liter of boiled juice
• pectin 3-4 g
• tartaric acid 1 tsp

Separate the berries from the seeds and mash with a crush, add water, cook for 5-7 minutes until the juice is released.

Pass the juice through several layers of cheesecloth. Do not squeeze the berries, as the juice should be clear.

Boil the juice over high heat for about half. Stir and skim off the foam.

Add 0.8 kg of sugar for each liter of juice and cook for another 10-15 minutes.

Combine the pectin dissolved in water, stir and cook until thickened.

Add tartaric acid to the finished jelly and remove from heat.

Distribute the hot jelly among the jars.

Chopped cherry jelly with gelatin

• fresh cherry 1 kg
• sugar 0.5 kg
• zhelfix

Free the cherries from the pits and chop them in a way that is convenient for you. You can optionally use a blender or meat grinder.

Transfer the resulting mass to a saucepan, set medium heat on the stove.

Add jelly, then add sugar in portions. Zhelix is ​​added according to the instructions on the sachet.

Bring to a boil and simmer, stirring slightly, for 5-8 minutes, turn off the heat.

Put the finished jelly in a prepared dish, roll up the lids. Leave to cool for 8-10 hours.

Jelly with whole cherries

• cherry 3 liters
• sugar 1 kg
• gelatin 70 gr
• water 0.5 liters

Measure out the pitted cherries exactly three liters.

Soak gelatin in half a liter of water.

Cover the cherries with sugar and place on the stove.

Bring the mixture to a boil, cook for 5-7 minutes. Heat the gelatin at the same time.

Add gelatin to cherries, stir well and remove heat.

Spread even hot jelly in the jars. You can store it without a refrigerator.

Cherry jelly without boiling

Like many berries and fruits, cherries contain pectin. Therefore, jelly can be made from it without boiling. Sugar is best replaced with powdered sugar. The jelly should be kept in the refrigerator or freezer, but then it is better to decompose it in sealed plastic containers.

Is not complex recipe, but it is with this method of harvesting for the winter that all vitamins and useful material cherries.

• cherry 2 kg
• sugar 1 kg

Dry the washed cherries and separate from the seeds.

Grind the berries in a blender.

Add to blender icing sugar and keep grinding.

Distribute into jars.

Felt Cherry Jelly Recipe

Felt cherries are slightly different from regular cherries. She has a thin, delicate skin, smaller and sweeter than berries... It does not have a pronounced cherry flavor. But it also needs to be preserved. This should be done immediately after harvesting, since this berry is not stored for a long time.

• cherry juice 1 liter
• sugar 0.6 kg

Blanch the pitted cherries for 10-15 minutes.

Then crush the berries with a spoon or crush.

Pass the mass through a juicer, rub through a sieve or squeeze through cheesecloth - separate the juice in any convenient way.

Let the juice settle and drain the light part.

Add sugar and cook until thickened for about an hour over low heat, stirring and skimming.

Distribute to banks.