Cherry jelly

Tuesday, July 7, 2015

If you don’t understand how to make cherry jelly at home, and don’t want to buy store-bought sweets (and that’s right), this simple dessert recipe will help you. By the way, cherry jelly with gelatin is so simple and easy to make that even school-age kids can handle it without any problems.

Homemade cherry jelly can also be made from juice, but then I highly recommend using homemade one. Well, absolutely, it turns out a completely different recipe for a no less ordinary and delicious dessert, but with a slightly different manufacturing technology and the rest of the set of goods.

I suggest serving homemade cherry jelly not in bowls, glasses or bowls, but in this unusual way - pour it into silicone muffin molds, and then place it on saucers. But this is just my imagination - you can create it as your hint gives.

Ingredients:

Making a dish step by step:

The cherry jelly recipe includes water, cherries (both fresh and frozen berries are suitable), sugar and gelatin. Determine the amount of sweet sand according to your own taste - the sweeter the berries, the less you need. My gelatin is not instant, but one that needs to be soaked in cool water beforehand.

First, soak the gelatin in 100 milliliters of cool boiled water and let it sit for half an hour. Wash the berries and place them in a saucepan or stewpan. Fill with the remaining 500 milliliters of cool water and put on fire.

Add sweet sand and cook cherry compote.

Almost a few minutes after boiling, remove the pan from the stove.

Let the compote cool and brew. The berries will settle to the bottom.

Strain the cherry compote - it is still warm. By the way, the berries turn out to be tasty, albeit soft - you can eat them just like that.

The gelatin has swelled during this period of time and needs to be dissolved. This can be done in a water bath on the stove, but it’s even easier and faster to use the microwave. I dissolve the gelatin on the Defrost mode for about 10-15 seconds. Just don’t let it boil, otherwise the jelly won’t set.

Pour warm (one might even say hot) gelatin into the strained cherry compote.

Mix everything - the jelly is actually ready, all you have to do is cool it in the refrigerator.

Pour the mixture into molds or vases - as you wish. Place in the refrigerator for 3-4 hours until the jelly hardens.

Well, everything is ready. How to get jelly out of molds? Plain and simple. Pour hot water into a deep bowl, place the mold in it for 5 seconds, take it out and turn it over on a saucer. The jelly comes off the walls of the molds unmatched.

Cherry jelly

Cherry jelly for the winter without gelatin

To make cherry jelly with a very rich taste without adding gelatin, a juicer is useful. Thanks to it, we will get real cherry juice, which we will turn into cherry jelly by boiling it with sugar.

Cherry jelly with agar-agar

Cherry is a berry with a small amount of pectin. To obtain the jelly, we will use a natural gelling agent, such as agar-agar. The jelly comes out homogeneous, dense and very fragrant.

Frozen cherry jelly with gelatin

An appetizing dessert that looks great on a formal table. In addition, cherry jelly is perfect for a children's party or a romantic dinner. And, despite the production time, preparing the dessert is quite simple. Try it!

Cherry jelly with gelatin

Cherry jelly with gelatin can be prepared either for a quick dessert or rolled up in a jar for the winter. A necessary and tasty dessert made from cherries will appeal to both children and adults. You can create the preparation from both fresh and frozen cherries - which means the recipe is available all year round.

Cherry jelly with agar-agar

I suggest preparing the most delicious and fragrant cherry jelly with agar-agar. Jelly can be prepared in a general large form or use small portion forms. Sour cream jelly mixes well with cherry jelly and looks festive.

Cherry jelly for the winter

If you love cherries as much as I do, I recommend making cherry jelly for the winter. The recipe is very simple and frisky. All you need to do is make a little effort to remove the cherry pits. The process is not labor intensive, but very monotonous.

Cherry jelly for the winter

Almost everyone loves cherries, but in order to enjoy your favorite berry in winter, you need to somehow preserve it. Some people freeze berries, some make jam. I propose to prepare an unusually tasty and fragrant cherry jelly for the winter. This recipe is sure to be a winner.

Cherry jelly with gelatin

I would like to suggest preparing a delicious and ordinary dessert that will certainly lift your spirits and remind you of summer. Kids love to eat cherry jelly with gelatin. Cherry jelly prepared at home is not only tasty, but also healthy with an indescribable taste and smell.

Cherry jelly in its juice

Cherry jelly is a very light, necessary and tasty dessert. It's easier to prepare than usual. Cherry jelly can be poured into bowls, glasses, bowls or silicone molds.

Frozen cherry jelly

Fruit-based jelly is a natural and necessary dessert that adults and children adore. Having frozen cherries in the refrigerator, you can simply prepare delicious fruit jelly at home.

Cherry jelly

The time of year when “the cherries in Uncle Vanya’s garden are ripe.” They were in time, they were surrounded, and the time was over, unfortunately.

But, with the advent of wild capitalism, fresh frozen cherries are available in any hypermarket, and not only cherries. As a child, we only saw frozen cherries in the Book of Savory and Healthy Food. In the picture (I'm lying, there are plums there). Have we really lived up to the promised abundance?

But that's true, nostalgia. At the moment, freshly frozen cherries are available in stores, and we ourselves freeze them during the season. And in winter we bake pies from them, cook compotes and jelly. We also make cherry jelly. Simple and very tasty. Like cherry jelly. There is often charlotte with apples on the table.

Jelly (French gelee - gel, jelly) - fruit syrup with gelatin. Dessert. Although jellied meats, jellies, aspic are in abundance, but this is a separate topic.

Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without adding gelatin to them. For example, jelly from Antonov apples. In addition, the famous blancmange is a dessert, jelly made from almond or cow's milk. And, of course, marmalade! It is also called gelatinous jam. From Portuguese marmelada - quince jam. Although in other languages, marmalade is usually perfect jam, even cherry jam.

Let's prepare cherry jelly.

Ingredients for cherry jelly

Pitted cherries 200 g
Sugar 0.5 cups (100 g)
Instant gelatin 20 g
Water 300 ml

How to make cherry jelly

Freshly frozen cherries do not need to be defrosted. If the cherries are fresh, you need to remove the seeds from them. I just don’t want to spit them out later and break them on their teeth. Cherry dessert should be enjoyed, and not with maximum vigilance, choosing inedible components from it.

Cherry dishes, Jelly, mousses

Sweets recipes → Jelly, mousses

Cherry dishes

For lovers of dark chocolate and any kind of chocolate specifically. Cherry is very impressive and... it's easy to create =))

Jelly is prepared from fruits, berries, and fruit and berry juices. Cherry jelly is a truly summer dessert, very light, tasty, necessary and wonderful. Making cherry jelly according to this recipe is not difficult.

A popular Italian dessert in your kitchen! Making panna cotta with cherry sauce! The most delicate creamy jelly and fragrant berry sauce with a pleasant sourness!

An indescribably delicious summer tart with custard, a crumbly sand base and a jelly layer of fresh cherries.

Panna cotta or panna cotta (Panna Cotta) is a simple and light Italian dessert that can be created with a minimum of effort. To make a delicious panna cotta with cherry jelly, you don’t even need culinary experience or knowledge.

A light summer dessert – chocolate panna cotta with cherries.

Tender mousse based on semolina, with cherry juice.

Tyrolean cherry pie does not have ordinary shortbread dough, but a soft shortbread crust. Although the cake can be eaten immediately after the jelly has hardened, I recommend putting it in the refrigerator overnight (that is, in the dark) . If you cut the pie on the same day, the cream, due to its gentle and light mixture, will begin to flow from the crust, and the pieces will not turn out perfect.

Summer is the time for baking with berries. Bake “Korzinochki” cakes with cherries and strawberries. They are not difficult to make at all. The dough for the baskets is shortbread, made with margarine, crumbly, light, and has a beautiful golden color.

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