Cherry jelly with zhelfix for the winter
0
783
Kitchen
World
Calorie content
157.9 kcal
Portions
1 l.
Cooking time
20 minutes.
Proteins *
0.6 g
Fats *
0.1 g
Carbohydrates*
38.7 g
To thicken the cherry jelly, take jellix - a simple, affordable way to achieve a thick consistency and avoid prolonged boiling. And to facilitate the work of extracting the seeds, we use a trick with steaming berries and rubbing them through a sieve.
Ingredients
Cooking process
We process the boiled cherries with a mixer - we place the device directly into the pan. We do not recommend using a blender, as this will also crush the bones, and there will be a risk of small fragments falling into the jelly. With a mixer, there is no such risk, since the pulp is crushed and the bones remain intact. Wipe the resulting mass through a sieve, discard the bones. Let the wiped mass cool to a warm state.
Wash jars and lids and sterilize in any available way. Let the container dry completely. Pour ready-made hot jelly into prepared jars, tighten with dry lids. Turn the blanks upside down to check the tightness and leave them to cool in this position. We put the cooled jelly in a cool dark place for storage. After cooling completely, it becomes thick: it does not drain from the spoon, but falls.
Bon Appetit!