Cherry jelly without gelatin
Description
To make jelly, wash the cherries, remove the pits using any method you know, and place them in a pot with water and sugar to cook. If you have a special thermometer for measuring temperature—great! If not, you'll have to dip a spoon into the jam and drop a bit onto a small plate. As soon as the drop firms up and doesn't spread across the plate, you're done. Good luck with your cooking!
Instructions
- 1
Step 1
First, rinse the cherries three times in cold water. Then you'll need to remove the pits from the berries. I don't have a special tool for this, so I came up with a way to make the process easier.
- 2
Step 2
A simple cone for decorating desserts works great! Just hold the cherry on the cone and press down.
- 3
Step 3
This method works well for jelly or jam. But if you want to decorate a cake with berries, it's better to use special clips.
- 4
Step 4
After you have pitted the cherries, you should have about 1.35 kg of berries.
- 5
Step 5
And lots of seeds and stems... :)
- 6
Step 6
Now put the cherries into a saucepan and add about 30 ml of water.
- 7
Step 7
Constantly stirring, bring to a boil. Then add sugar and stir until it dissolves completely. Add lemon juice.
- 8
Step 8
Continue cooking, stirring frequently. When the temperature on a special cooking thermometer reaches 212-218 degrees, stir more often. I noticed that at 218 degrees it turns into a thick jelly.
- 9
Step 9
Then pour the jelly into jars. Pour it into hot jars, leaving the top 1/4 of each jar empty. Close the jars with lids and place them in a water bath for 10 minutes. After that, turn off the stove and let the jars sit for another 5 minutes.
- 10
Step 10
Remove from the water bath and let the jars cool.
- 11
Step 11
Enjoy jelly with your favorite foods! :)