Pitted cherry jelly

To make a very rich cherry jelly without adding gelatin, you need a juicer. Thanks to her, we will get real cherry juice, which, by boiling with sugar, will turn into cherry jelly.

Cherries are berries with a small amount of pectin. To make the jelly, we will use a natural gelling agent such as agar-agar. The jelly turns out to be homogeneous, dense and very fragrant.

Cherry jelly with gelatin can be prepared for a quick dessert or rolled up in a jar for the winter. A healthy and tasty cherry dessert will appeal to both children and adults. You can make a blank from both fresh and frozen cherries - which means that the recipe is available all year round.

On a quiet winter evening, complement the tea party with homemade jam - what could be better. According to this recipe, preparing a delicious treat will not take you much time and high costs.

If you love cherries the way I love them, I recommend making cherry jelly for the winter. The recipe is very simple and quick. All you have to do is make a little effort to extract the cherry pits. The process is not laborious, but too monotonous.

Many people love cherries, but in order to feast on your favorite berry in winter, you need to save it somehow. Some freeze berries, some make jam. I suggest making an unusually tasty and aromatic cherry jelly for the winter. This recipe is sure to become your favorite.

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.

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.

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.

Many housewives use the recipe: the jam is both dense and tasty, so it is added as a filling in baked goods or used as a spread for sandwiches.