Winter cherry jelly with pits and pits

Winter cherry jelly with pits and pits

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Any housewife can make cherry jelly for the winter. The main thing is to arm yourself with some culinary tricks and follow the recipe, and then you will get an unusually tasty and fragrant supply, which will contain the extract of summer, preserved for the winter.

What is the difference between jelly and confiture, preserves and jam

Jelly for the winter is made with the help of various additives, thanks to which it acquires uniformity and gelatinousness. Jam is a jelly-like mass with the inclusion of whole fruits or their pieces. Jam is prepared by long-term digestion of berries or fruits, endowed with pectin, due to which the sweetness has a viscous consistency. Unlike jelly and confiture, jam does not require additional additives to form the required shape. Jam consists of whole or chopped fruits and a large amount of sugar, from which a thick syrup is obtained with pieces of boiled berries or fruits.

Rules for making cherry jelly at home

The key to success in making an easy and healthy winter stock is not just following the recipe, but choosing the right ingredients. Therefore, for a rich color, original taste and aroma of cherry jelly for the winter, you need to know which berry to use, as well as which thickener to use, since the consistency of the dessert will depend on it.

How to choose a berry

For the preparation of a cherry dessert for the winter, you can use any varieties, but it will turn out to be especially successful from felt cherries with gelatin. This kind of culture is distinguished by its pleasant taste, and also gives the dessert tenderness and sweetness.

According to the recipes, a whole product should be chosen, separating the bone if desired. The berries should be ripe, without visible damage and decay processes, with a pleasant smell.

The end result will depend on the variety, the degree of ripeness and the quality of the fruit. Preparation of cherries for processing consists of several stages:

  • soaking berries in cold water for 1 hour;
  • thorough washing of the fruit and the obligatory removal of the stalk;
  • extraction of seeds if necessary.

Important! Long-term storage involves the cleansing of the fruit from the seeds.

What gelling agents can be added to cherry jelly

Gelatin can be used as a thickener when making jelly for the winter. But it may not solidify due to the acidity of the cherries. Therefore, it is important to give preference to products containing pectin, powder, citric and sorbic acid. These substances are ideal for use as they are specially designed for making jelly. The pectin will provide a dense consistency, fast solidification and can increase the shelf life of sweetness.

One of the best means is agar-agar, because it solidifies one hundred percent at room temperature and is distinguished by its usefulness and naturalness. The only downside is that it needs to be soaked a few hours before starting the cooking process.

Advice! The thickener should be chosen depending on the preparation method, shelf life, and cherry variety.

Cherries in jelly: a simple recipe for the winter

An easy and quick, and, most importantly, an original way of preparing a dessert for the winter with gelatin. It is quite presentable because of the whole, evenly spaced fruits in the jelly.


  • 1.5 tbsp. l. gelatin;
  • 600 g cherries;
  • 300 g of sugar.

Remove seeds from washed fruits with a skewer or a small wooden stick. Cover with sugar and place in a warm place for 3 hours to form juice. Pour gelatin of quick dissolution with cool water in a ratio of 1: 4, wait until it swells. Bring the berries with sugar to a boil, stirring regularly, then reduce the heat and hold for another 10-15 minutes. Add gelatin and mix. Heat slightly, avoiding boiling, and pour into sterilized containers. Close and turn upside down, allow to cool.

Cherries in jelly without gelatin with red currants

The delicacy without gelatin has a pleasant sweet and sour aftertaste. Despite the absence of gelatin, it solidifies quickly and efficiently.


  • 1 kg of cherries;
  • 1 kg of currants;
  • 700 ml of water;
  • 700 g sugar for 1 liter of juice.

Crush pure cherries and currants in a deep container with a spoon. Pass the mixture through a sieve and boil the resulting juice. Pour sugar and continue to boil, systematically stirring and removing the formed foam. After 30 minutes, pour into a clean container and cork.

How to make pitted cherry jelly

Dessert for the winter with gelatin can be made with whole berries or with milled ones. The process is short in time, and the result is always pleasing with its pleasant taste properties and external features.


  • 1 kg of sugar;
  • 1 kg of fruit;
  • 1 pack of gelatin.

Remove the seeds from the fruits and pour sugar on top. Heat and, adding water, bring the composition to a boil. After an hour, start gradually introducing the gelatin previously diluted according to the standard. Keep on fire for another 10 minutes and carefully pour into sterilized jars. Allow the finished jelly to cool slightly and move to a cooler place for long-term storage.

The recipe with pitted crushed berries only differs in that before adding sugar and gelatin, you must first crush the berries using a blender or spoon.

Jam - cherry jelly with seeds

Such a recipe is much faster and easier, and the dessert itself, prepared with the addition of gelatin, has a dense texture and delicate rich taste.


  • 300 g of berries;
  • 50 ml of water;
  • 100 g sugar;
  • 1 tbsp. gelatin.

Before harvesting, you must wash the berries in advance, place them in a saucepan, pour water and put on fire. Add sugar and simmer for about 5 minutes. Add instant gelatin, cool slightly. Pour liquid into jars and twist. Fans of cherry treats will be delighted with the jam with the addition of gelatin.

Cherry jelly with gelatin: a recipe with a photo

A natural homemade dessert for the winter according to this recipe will turn out much better than store products. To make treats with gelatin, you need to spend only 25 minutes, and then enjoy them all winter.


  • 1 package of gelatin;
  • 500 ml of water;
  • 100 g granulated sugar;
  • 300 g cherries.


  1. Dissolve gelatin in 200 ml of water and set aside to soak until swelling for 10 minutes.
  2. Combine sugar with berry juice in a saucepan with water, boil over medium heat.
  3. Then add cherries to the syrup, boil for two minutes and remove from the stove.
  4. Allow to cool slightly and mix with gelatin, stirring well for 3-4 minutes.
  5. Pour dessert into a jar and set aside in a cool room.

The result is an excellent delicacy with a pleasant delicate taste that will delight in winter with memories of a sunny summer.

Cherry Jelly Without Gelatin

The composition of cherries contains a large amount of such a substance as pectin, thanks to which the jelly is able to take shape without the use of gelatin.


  • 2 kg of cherries;
  • 1 kg of sugar;
  • 100 ml of water;
  • lemon juice to taste;
  • vanillin optional.

Dry the washed fruits, remove the seeds and chop until smooth. In a deep container, dilute water with the resulting mixture and cook. Bring the contents to a boil, stirring regularly, and strain with a sieve. Add sugar, vanillin, lemon juice to the contents. Boil the resulting liquid for half an hour. Then pour into prepared containers, cork.

How to make cherry jelly with gelix

This recipe includes a specially formulated substance that, like gelatin, provides excellent results.


  • 1 kg of cherries;
  • 100 ml of water;
  • 750 g sugar;
  • 1 pack of zhelix.

Pour the prepared berries with water and put on fire. After boiling, separate the juice from the cherry, beat it with a mixer and skip using a sieve. Combine zhelfix with 2 tbsp. granulated sugar and pour into liquid. Put the future jelly on fire and boil. Add the remaining amount of sugar and keep on fire for 5 minutes. Pour into carefully sterilized jars.

Detailed recipe:

Homemade Cherry Pectin Jelly Recipe

To make delicious homemade cherry jelly, you need pectin, a healthy organic supplement. With its help, the delicacy will quickly thicken and will be stored for a long time in special conditions.


  • 1 kg of cherries;
  • 1 kg of sugar.

Wash 1 kg of cherries, remove pits and chop by hand. Combine the pectin with 2 tablespoons of sugar, as shown on the package, and add the cherries. Send the mass to the fire. After the contents boil, add the remaining sugar and boil for 3 minutes after boiling again. Pour the finished dessert into jars and, rolling up, place in a warm place to cool.

Cherry Jelly with Agar Agar

In addition to gelatin, you can use a natural vegetable thickener for homemade jelly. Agar-agar is perfect for jelly for the winter, as it will provide it with a special taste and long-term storage.


  • 500 g cherries;
  • 1 liter of water;
  • 500 g granulated sugar;
  • 12 g agar agar.

Pour 400 g of cold water over agar-agar and set aside for a while. Combine washed cherries with water and put on fire. Add granulated sugar, bring the mixture to a boil. Boil the thickener for about 10 minutes, then combine with the workpiece. After boiling again, allow to cool slightly and pour into jars.

Gentle Felt Cherry Jelly

Cherries of this variety have a thin, delicate skin, small size and pronounced sweetness. It works great for jellies, but is not suitable for long-term storage.

According to the recipe, you need to put 1 kg of berries in boiling water and drain the water after 15 minutes. Crush the fruits and filter through a sieve. Wait until the juice has settled, and combine the upper light part of the liquid with 0.5 kg of granulated sugar. Cook for about an hour before thickening, stirring occasionally. After pouring into jars for cooling.

Cherry juice jelly recipe for the winter

If you have ready-made cherry juice, you can make jelly for the winter with gelatin. The recipe is fast and unpretentious in requirements.


  • 4 glasses of juice;
  • 30 g gelatin;
  • cinnamon, nutmeg optional.

Combine a glass of juice with gelatin and wait 5-10 minutes until it swells. Pour the remaining juice and cook, stirring from time to time, until the gelatin is completely dissolved. After cooling, pour into jars and place in a cool place.

How to make cherry jelly for the winter without cooking

In just an hour, you can prepare a cherry delicacy for the winter, without subjecting the berries to heat treatment and without using gelatin. This method is unique in that it retains a large number of beneficial properties due to the freshness of the fruits consumed.

According to the recipe, you need to rinse 2 kg of cherries, removing the seeds, and grind in a blender. Add 1 kg of sugar and mix thoroughly. The resulting mass is immediately poured into jars and placed in a cool, well-ventilated place for long-term storage.

Unusual recipe for cherry jelly with a spicy taste

Cherry jelly for the winter with gelatin can acquire an original taste with a chocolate-coffee note and melt the heart of even the most fastidious gourmets. The piquancy of the taste of the delicacy exceeds all the expectations of family and friends during evening gatherings.


  • 500 g cherries;
  • 200 g sugar;
  • 1 pinch of citric acid;
  • 1.5 tbsp. cocoa powder;
  • 1 tbsp. instant coffee;
  • 20 ml of brandy;
  • 15 g of gelatin.

Wash the cherries, remove the seeds, and gradually add all the other bulk ingredients. Leave it on for a few hours to release as much juice as possible. Bring the resulting mass to a boil, periodically skimming off the foam. Add cognac, mix well and pour into jars. Store in a cold place no longer than 6 months.

How to cook cherry jelly for the winter in a slow cooker

To prepare a treat for the winter in a multicooker with gelatin, you need to remove the seeds from the prepared berries and grind them with a blender. Mix a homogeneous mass with pre-moistened gelatin. Place the mixture in a slow cooker and, while collecting the foam, bring to a boil. At 60 ° C, boil for another half hour. Pour 300 g of sugar, and after boiling again, pour into jars and cork.

Terms and conditions of storage of cherry jelly

After cooking, the cherry jelly is rolled into prepared jars and allowed to cool. The finished dessert for the winter should be kept in dry, cool rooms. A well-ventilated cellar or basement is ideal.

The shelf life of cherry jelly is 12 months at no more than 20 C. If the temperature is higher, then the workpiece will become cloudy and sugared.


Cherry jelly for the winter is a gentle homemade sweetness that melts in your mouth with a pleasant aftertaste. The delicacy will create a cozy atmosphere during family winter gatherings, and will also become an irreplaceable dessert on the festive table.

Watch the video: Easy Cherry Jam - 52 Weeks of Canning (October 2022).

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