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Cherry jelly with pectin for the winter

0
1146
Kitchen World
Calorie content 141.4 kcal
Portions 1 l.
Cooking time 20 minutes.
Proteins * 0.6 g
Fats * 0.4 gr.
Carbohydrates* 34 gr.
* per 100 gr. product
Cherry jelly with pectin for the winter
Content

Delicious cherry preparation. The consistency is homogeneous, rather thick, the color is bright and rich, the taste is almost fresh cherry, because we do without long boiling. This recipe requires pectin, a natural thickener that will provide the texture of the jelly.

Ingredients

Cooking process

step 1 out of 8
We sort out the cherries, throw out defective specimens, twigs and other random garbage. Place the prepared berries in a colander and rinse thoroughly in running water. Remove seeds from washed berries. Place the prepared cherries in a deep bowl.
step 2 out of 8
Using an immersion blender, grind the cherries until a non-uniform puree. Pour it into a saucepan, add granulated sugar, leaving a few tablespoons for the pectin, and put on the stove. Stir, bring to a boil and cook for fifteen minutes with stirring.
step 3 out of 8
Mix the remaining granulated sugar and pectin in a separate container.
step 4 out of 8
Pour the mixture into the jam, mix well and continue cooking for another five to seven minutes. We remove the foam.
step 5 out of 8
Wash jars and lids and sterilize in any available way. Let the container dry completely.
step 6 out of 8
Pour ready-made hot jelly into prepared jars, tighten with dry lids.
step 7 out of 8
We turn the cans upside down to check the tightness and leave them to cool in this position.
step 8 out of 8
We put the cooled jars in a cool dark place for storage. While the jelly is hot, it is liquid. After cooling completely, it becomes thick: it does not drain from the spoon, but falls.
Bon Appetit!

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