Cherry Jelly is a light, tasty and healthy dessert. This delicacy is perfect for filling croissants and rolls, decorating pies and cakes. Making it at home is as easy as shelling pears.
It is necessary
- - 1 kg of cherries;
- - 35 g granulated sugar;
- - 1.5 g of citric acid;
Instructions
Step 1
Sort the berries, remove rotten fruits, stalks, etc. Rinse the fruits, let the water drain, then remove the seeds and mash the berries in a deep enamel bowl.
Step 2
Pour the resulting gruel with cool water and simmer the mixture over low heat for five minutes, then turn off the heat, wait for the mass to cool.
Step 3
Strain the resulting fragrant cherry mass through a very fine sieve or cheesecloth folded in four layers. Do not squeeze the mixture in order to avoid getting the pulp of the berries into the juice.
Step 4
Put the resulting cherry juice on high heat and cook until half of it has evaporated (500 ml of juice should be obtained from the above ingredients). As soon as such a volume remains in the pan, reduce the heat and begin to gradually add sugar. It is necessary to cook the mass until the desired density.
Step 5
As soon as the jelly is almost ready, add citric acid to it and mix well. Remove the pan from the heat.
Step 6
Transfer the resulting hot jelly to a jar, close it loosely with a metal lid, place the jar in a pan with water and sterilize for nine minutes at a water temperature of 85-90 degrees (the water in the pan should not reach the edge of the jar by 2-3 centimeters).
Step 7
Roll up the jar, wrap well and let cool completely. It is best to store the workpiece in a cool, dark place.
