Tasty and healthy cherry jelly. Recipes for dessert

Natural cherry jelly - a product not only tasty and useful, but also very beautiful. Expressive ruby color gives this delicacy with high decorative properties, due to which it is widely used in cooking.

Highly valued and sweet and sour saturated taste, which has a cherry jelly. And cooked from natural ingredients, it compares favorably with purchased semi-finished products containing many unprofitable components. Therefore cherry jelly at home can safely eat and children, and their mothers will be calm for the safety of their loved ones children.

Jelly from cherry

Such a dish can be cooked all season while cherry picking continues. In order to make cherry jelly, almost all varieties will suit: from the most acidic to the sweetest. Only the amount of sugar depends on the selected berries. And how differently different varieties of cherries are combined in this dish ! A mixture of berries makes the taste of jelly rich and gives it a fragrance.

In order to make a cherry jelly, the recipe of which contains gelatin, you will need a set of products:

• Cherries without pits, fresh or frozen, - 200 g;
• Water-glass;
• Gelatin - 20 g;
• Sugar - from half to a whole glass, depending on the sweetness of the berries.

While boiling thick and rich cherry compote with sugar, soluble in a small amount of water gelatin. Boil the compote for a few minutes to cook the juice and then let it cool off and let it cool to 70 ° C. Pour out the swollen gelatin, only use gauze to prevent hard clots from entering the cherry jelly. Another warm liquid is poured into molds, we cool it to room temperature and we remove it to freeze in the refrigerator. Served such a dessert in the form of an independent dish. And even from it you can cook, for example, a cake "Broken glass", sponge a biscuit, make a stuffing for a roll, decorate cakes.

Harvesting for future use

You can prepare cherry jelly for the winter. It is noteworthy that such a recipe is distinguished by the absence of gelatin and its substitutes (pectin, agar-agar).

So, we need:

• Cherry (peeled, washed) - 2 kg;
• Water - 300 ml;
• Sugar - about 700 g.

Carefully washed the berries in an enamel saucepan, pour water, set to cook on a small fire. Those who cook cherry jelly on this recipe, almost immediately cease to wonder why so little water is required. And the whole point is that the berries start to start a fragrant juice. Once the cherries are completely drowned in it, we begin to test them for softness. Different grades require different time for heat treatment. Cherries boiled and brightened? That means enough. We strain the brew through the folded cheesecloth, give the juice to drain. The resulting liquid again put on a small fire, add sugar, start to boil, without stopping stirring.

The mass should boil twice. Then it can be decomposed into sterile jars and clogged.

Application in Cooking

Cherry jelly is served on the table as an independent dish - a dessert. It can also be used as a filling for cooking such dishes as cherry pie or pancakes. Excellent combination of cherry jelly with ice cream and cottage cheese dishes.