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Cherry jelly with whole berries for the winter

0
1780
Kitchen World
Calorie content 217.1 kcal
Portions 0.8 l.
Cooking time 20 minutes.
Proteins * 1.8 gr.
Fats * 0.4 gr.
Carbohydrates* 48.2 g
* per 100 gr. product
Cherry jelly with whole berries for the winter
Content

Such a jam looks very beautiful when served - a thick jelly-like base and whole berries, which shimmer with a burgundy color. Ideal accompaniment for homemade cakes such as pancakes, pancakes, curd cakes. A couple of jars of such a delicacy should definitely be prepared during the harvest season.

Ingredients

Cooking process

step 1 out of 6
Wash the cherries thoroughly in running water, while removing berries with defects and occasional debris.
step 2 out of 6
Remove the seeds from the washed cherries. We do this over any wide dish to collect the juice that stands out. Place the prepared cherries together with the juice in a deep container for making jam.
step 3 out of 6
We fill the berries with granulated sugar and leave for a while so that the sugar is dispersed in the berry mass.
step 4 out of 6
Then we put the container on the stove. Bring the berry mass to a boil and cook with vigorous boiling and stirring for ten to twelve minutes. Then remove from the stove and let cool completely.
step 5 out of 6
In a separate bowl, place about half a glass of the boiled cherry mass, pour gelatin into it, mix and leave to swell for forty to forty-five minutes. Put the saucepan with the cherry mass on the stove again, add the swollen gelatin to it, mix and heat everything together to sixty degrees. We remove from the stove.
step 6 out of 6
Wash jars and lids, sterilize and dry. Pour ready-made hot jelly into the prepared container, tighten with dry lids. Turn the blanks upside down to check the tightness and leave them to cool in this position. We remove the cooled workpiece in a cool, dark place for storage.
Bon Appetit!

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