Cherries in jelly, the most beautiful and mysterious twist for winter

Summer is in full swing, which means it’s time to think about preparations for the winter from seasonal vegetables, fruits and berries. So today we offer you one of the most delicious desserts that you can not only taste immediately after cooking, but also prepare for the winter to brighten up snowy evenings with memories of bright summer days.



Making jelly from cherries is very simple and fast. And what is especially pleasing is the minimum list of ingredients required for cooking.

Cherry Jelly Ingredients

• 1.5kg cherries
• 1.3 kg of sugar
• 1 bag of gelling mixture with pectin

Preparation

1. First of all, the berries must be thoroughly washed and cleaned of the bones. By the way, if you want to learn how to remove seeds from cherries at the speed of light, or even faster, we advise you to read our previous article on how to easily and quickly remove the seeds from a whole bucket of cherries.
   
   
   
   
   
   
2. Peeled cherries from the seeds are poured into a pan and sprinkle the berries with a gelling mixture. Then put the pan on a medium fire and boil the cherry in its own juice, bringing to a boil. In this case, berries should be stirred regularly so that the gelling mixture is evenly distributed, as well as in order to avoid burning.
   
   By the way, it is better to use for such purposes a wide pan with a thick bottom.
   
   
   
   
   
   
3. As soon as the cherry boils, the fire should be reduced. At this stage, add sugar to the berries and mix everything well. Again bring the cherry mass to a boil, regularly stirring. After that, we cook cherries for another 5 minutes.
   
   
   
   
   
   
4. A minute before it is time to remove the pan from the fire, we collect excess foam from the berries.
   
   
   
   
5. At the end, it remains only to distribute the jelly in the jars and roll. By the way, the banks for twisting must first be sterilized. It is better to store blanks in the refrigerator. If this is not possible, just send the jars to the coolest and darkest place in the house. This should be done, of course, only after the freshly prepared jelly is completely cooled.
   
   
   
   
   
   

Here is the video version of the recipe from the hostess who inspired us to write this article. On her channel you can find many more interesting dishes and preparations.

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Bon appetit!