Cherry jelly

Often, hostesses have to prepare at an accelerated pace for the arrival of guests and "on the go" invent the first, second dish, and also dessert to boot. A full lunch or dinner must be prepared from the set of products that is at the disposal of the hostess. Agree, it happens that the guests came unexpectedly or there is not much time left before their arrival to cook a full, tasty and beautiful dessert.

However, as the popular wisdom says, "there are no hopeless provisions, " so we invite you to pay attention to such an easy to prepare and at the same time tasty product as cherry jelly. In principle, jelly can be made from most fruits or berries, the main thing is to add a gelatinizing substance (gelatin, agar, pectin).

However, not all fruits can be successfully made into jelly. For example, mango, kiwi fruits, as well as pineapple and tropical papaya fruit, must be pre-coated with boiling water and only after this procedure start cooking jelly. With cherry jelly, you won't have much of a problem. Moreover, cherries and various cherry blanks are frequent guests in our homes.

Cherry jelly can be made from fresh or frozen, dried or preserved cherry berries. Natural cherry jelly will be not only an excellent treat, but will also give tangible benefits to the body. Cherry berries have many useful substances, amino acids, as well as vitamins. True, after heat treatment, the concentration of vitamins decreases, but still cherry jelly from fresh berries will contain vitamins of group B, PP, C, as well as iron, sulfur, phosphorus and calcium.

So, to make the cherry jelly, you'll need about 180 grams of berries, 130 grams of granulated sugar (honey can be used), a package of gelatin and 750 grams of water. First, you need to get juice from fresh cherries, on the basis of which cherry jelly is made, to save time, you can use home or store cherry juice.

It is better to pour water over gelatin half an hour before the start of cooking cherry jelly so that it has time to swell. Cherry juice must be diluted with hot water, mixed with sugar and boiled. Then gelatin and syrup are mixed, the obtained mixture is brought to boiling without ceasing to stir. At the final stage, you need to pour the cherry syrup into portion containers and cool. The cherry jelly thus obtained is better served on dessert plates so that guests can appreciate not only the content of the dish, but its shape and rich ruby color scheme.