Cherry and cherry jelly and marmalade. Cherry marmalade Make marmalade from whole cherries

The beginning of summer is the time to start harvesting sweet cherries for the winter.

I offer you several good recipes for preparing these beloved berries.

Cherry jam

• Ripe cherries - 1 kilogram.
• Ripe cherries - 500 grams.
• Sugar - 1 kilogram.
• Pectin - 5 grams.

Preparation:

1. Wash the berries, sort them, remove the seeds.
2. Then sprinkle the prepared cherries with sugar and leave for 4 - 5 hours so that they release the juice.
3. After this, put on the fire and bring to a boil, then reduce the heat to low. Cook the jam over low heat for one hour, stirring and collecting foam.
4. Place the finished boiling cherry jam into sterilized jars and seal it with lids.

Ingredients:

Preparation:

1. Wash the cherries, remove the stems and seeds.
2. Wash the lemon with a brush, cut into slices, remove the seeds.
3. Let's pass the prepared cherries and lemon through a meat grinder.
4. Next, put the berry mixture on low heat and cook until thickened, stirring all the time.
5. Then add sugar, mix and cook again until the marmalade becomes thick.
6. We sterilize the jars and lids, package the finished cherry marmalade and roll it up.

By the way, such marmalade does not have to be rolled at all.

You can simply let it cool in an open jar, sprinkle with sugar and close with a nylon lid.

Then we send it for storage in a dark and cool place.

The same marmalade can be made from ripe cherries, only you need to take 1 kilogram of sugar and half a lemon.

Cherry jelly

Ingredients for cooking:

• Ripe cherries - 2 kilograms
• Sugar - 800 grams.
• Water - 1 glass + 2 tablespoons of water.
• Pectin - 10 grams.
• Citric acid - 0.5 teaspoon.

Preparation:

1. Wash the cherries, remove the pits and stems. Mash the pulp and add 1 glass of water.
2. Place the berry mixture on the fire and cook until soft.
3. Then strain through a sieve, add sugar to the juice and cook for 8 - 10 minutes, stirring.
4. Dissolve the pectin in the rest of the water and pour it into the boiling juice in a thin stream.
5. Stirring thoroughly, cook over low heat until thickened. A couple of minutes before the end of cooking, add citric acid.

Pack the finished cherry jelly into sterile jars and roll up the lids.

Good luck with your berry harvesting!

What could be better than homemade sweets without chemical and flavor additives? If you are looking for an interesting option, then I offer a recipe for making cherry marmalade with gelatin.

• Cherry 350-400 Gram
• Sugar 100 grams
• Gelatin 10 Grams

1. First you need to wash and dry the cherries. Remove the seeds and beat with a blender until smooth. This simple recipe for cherry marmalade with gelatin can also be used for frozen berries. They need to be taken out of the freezer in advance so that they melt slightly and also beat with a blender.

2. It is better to rub the cherries through cheesecloth or strain through a sieve so that the cherry marmalade with gelatin has a more uniform consistency. Then place the cherries in a saucepan and bring to a boil.

3. After boiling, pour sugar into the pan and, stirring so as not to burn, cook for about 10-15 minutes over low heat. In parallel with the process of cooking cherries, you need to soak the gelatin so that it swells.

4. Remove the boiling cherries from the heat and pour in the gelatin. Stir thoroughly until it dissolves properly. If necessary, you can put it on the fire for a couple of minutes, but do not bring it to a boil.

5. Before pouring the future marmalade into the mold, it is best to strain it through a sieve again to remove the foam. If desired, you can pour it into small portions or into one larger mold.

6. It will take about 2-3 hours for the marmalade to harden properly. It can then be carefully removed from the mold and cut into pieces. How to make cherry marmalade with gelatin even more interesting? It can be rolled in coconut, sugar or chopped nuts.

Cherry marmalade is easy to make at home, and you can save a jar of the delicacy until winter. In this recipe, the cherries are flavored with cinnamon. The consistency of the marmalade can be adjusted.

To prepare cherry marmalade for the winter, we will prepare everything according to the list. I prepared it by combining several recipes, the original ratio of cherries to sugar was 3:1. It seemed too sour to me, so I increased the amount of sugar.

We sort the cherries, wash them and remove the pits.

Grind the cherries using a blender.

We break the cherry pits and place them in a gauze bag. Some of the seeds were broken, some were not, everything ended up in a knot.

Place the knot in the puree and put the mixture on the fire, stir and boil for 30 minutes.

We take out the bag, add cinnamon (you can add a pinch of spice powder). Add sugar in portions and continue to boil.

After 15 minutes, add alcohol.

You can also boil the marmalade by boiling for another 15 minutes, making sure to stir, and you can pour it into jars immediately, after first removing the cinnamon stick. As the dessert cools, it thickens and becomes covered with a film.

The yield of a more liquid product is 680-750 g. With further boiling, another third is evaporated. Cover the marmalade with parchment after cooling. In winter, cherry marmalade can be used as a filling for pies or a sweet decoration for cakes. Bon appetit!