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Cherry jelly for the winter

0
2205
Kitchen Russian
Calorie content 347.1 kcal
Portions 0.7 l.
Cooking time 30 minutes.
Proteins * 57.2 g
Fats * 0.4 gr.
Carbohydrates* 48.2 g
* per 100 gr. product
Cherry jelly for the winter
Content

Many people love cherries, but in order to feast on your favorite berry in winter, you need to save it somehow. Some freeze berries, some make jam. I suggest making an unusually tasty and aromatic cherry jelly for the winter. This recipe is sure to become your favorite.

Ingredients

Cooking process

step 1 out of 12
Prepare everything you need to make your cherry jelly.
step 2 out of 12
Put the cherries in a sieve, rinse thoroughly and let the excess liquid drain.
step 3 out of 12
Use a pin or special tool to remove the bones.
step 4 out of 12
Pour the required amount of gelatin into a small container and fill with drinking water. Leave on for 10-15 minutes to swell.
step 5 out of 12
In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave, oven, or water bath. Pour boiling water over the lids. Jars and lids must be completely dry.
step 6 out of 12
Put the peeled berries in a blender bowl.
step 7 out of 12
Grind until smooth.
step 8 out of 12
Pour the cherry mass into the pan in which you will cook the jelly, add granulated sugar and add the swollen gelatin. It is advisable to take a saucepan with a thick bottom. Stir the contents of the pot thoroughly.
step 9 out of 12
Place a saucepan with cherries over medium heat. Bring to a boil. Remove the resulting foam from time to time. Reduce heat and simmer for about 3-5 minutes.
step 10 out of 12
Remove from heat.
step 11 out of 12
Using a ladle, gently pour the hot jelly into sterile jars. Cover jars of cherry jelly with sterile lids and roll up with a key, turn upside down. Leave as it is until it cools completely.
step 12 out of 12
Then turn the jars over and transfer to a cool, dark place for long-term storage.

Enjoy!

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