Cherry Jelly for Winter
Description
A simple canning recipe. I have always loved jelly made from any berries and fruit, so when I first read a recipe for making cherry jelly for winter, the idea appealed to me right away. Like any homemaker, I preserve cherries every year, most often making compotes or jam from them, because such preserves always go quickly, and by spring not a single jar of cherries is left on the shelf. Now I will make this cherry jelly for winter at home along with my other preserves, because this fragrant dessert was a hit with everyone in my family. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
First, we thoroughly rinse the cherries, let them dry a little, and pit the berries.
- 2
Step 2
In total, you should have enough cleaned berries to completely fill a three-liter jar, because all the other ingredients are calculated for that amount of cherries.
- 3
Step 3
Then pour the gelatin into a bowl and cover it with half a liter of water; let it sit for a while until the gelatin blooms.
- 4
Step 4
Next, transfer the cleaned cherries to a saucepan, sprinkle them with sugar, and place the saucepan over the heat.
- 5
Step 5
When the mixture comes to a boil, cook the berries for 3–5 minutes. At the same time, place a bowl with gelatin over the heat and warm it as well (without bringing it to a boil) until the gelatin granules dissolve completely. Pour the hot gelatin mixture into the saucepan with the cherries, mix everything quickly, and turn off the heat.
- 6
Step 6
Pour the gelatin-cherry mixture into clean sterilized jars and seal them. When the jars have cooled completely, move them to the refrigerator or another cool, dark place. I ended up with 6 half-liter jars in total.