Cherry Jelly with Gelatin
Ingredients
2 servings
- Pitted cherries, fresh or fresh frozen 200 g
- Sugar 1/2 cup (100 g)
- Instant gelatin 20 g
- Water 300 ml
Step-by-step recipe
Preparation
Fresh frozen cherries don’t need to be thawed. If the cherries are fresh, remove the pits.
You simply don’t want to spit them out later or break your teeth on them. A cherry dessert should be enjoyed, not picked through with maximum attention to avoid the inedible bits.
Cooking the compote
Bring 300 ml of water to a boil in a small saucepan.
As soon as the water boils, add the cherries. Cook over medium heat for 10 minutes after it returns to a boil.
Add the sugar and bring to a boil, stirring so the sugar doesn’t stick to the pan.
Pour 100 ml of compote from the saucepan into a cup and sprinkle in the instant gelatin. Stir and wait until the gelatin dissolves completely.
Be sure to strain the gelatin through a sieve so no lumps or clots get through.
Pouring and chilling
Take the compote off the heat, let it stand for 10-15 minutes, then pour in the dissolved gelatin. Stir.
Let it cool to at least 50°C.
Pour the finished mixture, the compote with gelatin, into molds or small glasses.
Let it cool to room temperature and put it in the fridge until completely set. The jelly sets in 1-2 hours.
That’s it, the cherry dessert is ready. You can make jelly this way from any fruit.
If you have the time and the desire, you can make several different jellies and pour them into a mold one after another. Wait for the previous layer to set before pouring the next. You can decorate the jelly with fresh fruit both inside and on the outside.
The peak of fantasy is to arrange fresh fruit in a mold, for example large strawberries, and cover it with clear jelly, but not fully, just a drizzle so the strawberries are coated with a thin layer of jelly, as if in “ice.” A pastry tartlet shell, by the way, works perfectly as a mold, as in the strawberry dessert.
Calories and macros
275 kcal
Serving ≈ 310 g
- Protein10 g13% of kcal
- Fat0 g1% of kcal
- Carbs61 g86% of kcal
100 g89 kcalProtein 3.1 gFat 0.1 gCarbs 19.5 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
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How much sugar
Half a cup means a 200 ml cup, about 100 g of sugar. Readers write that you can use a little less sugar, and one reader added honey instead of sugar once the compote had cooled to about 80°C.
For jelly without lumps
Dissolve the gelatin in 100 ml of compote and be sure to strain it through a sieve. Don’t pour it into boiling compote: first take the compote off the heat and let it stand for 10-15 minutes.
With other berries and fruits
You can make jelly from any fruit this way: readers use these proportions for berry jelly too.
Have your own trick for this recipe?
Questions and answers
How do you make jelly from frozen cherries with gelatin?
The same way as from fresh: fresh frozen cherries don’t need to be thawed, just drop them straight into the boiling water. You don’t need to remove the pits if the cherries were frozen without them.
How much gelatin do you need for cherry jelly?
The recipe uses 20 g of instant gelatin for 300 ml of water and 200 g of cherries. The jelly turns out firm. Some readers found the gelatin too much, and for a more delicate jelly you can use less.
Can you make cherry jelly without gelatin?
Not with this recipe, since the jelly relies on gelatin. Jellies set without gelatin when the fruit is rich in pectin, for example Antonovka apples. Jelly made from almond or cow’s milk is blancmange.
How do you make cherry jelly with cherries in their own juice?
Canned cherries in their own juice can be used instead of fresh, and the juice instead of part of the water. Then add sugar to taste, since the juice can be sweet.
Can you make cherry jelly for the winter?
This isn’t a preserve but a dessert to eat right away. For winter we freeze cherries in season and make jelly from fresh frozen cherries whenever we like. For winter preserves, cherry jam is better.