Cooking cherries in jelly is a little more difficult than the same currant, which thickens perfectly by itself. Especially if you want to preserve the integrity of the berries, even without seeds. In this case, it is easier, faster, more convenient, and just more rational to use gelatin.
Step-by-step cooking recipe
Remove the seeds from the cherry, cover it with sugar and leave it overnight.
Dilute gelatin in water according to the instructions.
Bring the cherries to a boil and boil for 10 minutes.
Remove from heat, add gelatin, mix well and put the jelly in sterile jars.
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