How to cook jelly from cherries. Consider this process step by step

A juicy and viscous drink can also be prepared from frozen berries. For example, jelly from frozen cherries. It will turn out much tastier and healthier than the store-bought version, jelly in briquettes. Such a drink will be tried even by small "non-hochus" and will definitely ask for supplements. Since the berries lose about 15–20% of their sweetness when frozen, you will need to add sugar (during cooking) or honey (after the jelly has cooled) to balance the cherry sourness. You can add any starch - potato or corn.

Ingredients

You will need for 1 liter of drink:

300 g frozen cherries
2 tbsp. l. starch
100 g granulated sugar
750 ml water

Cooking

1. Pour frozen berries into a bowl with high sides and cover with cold water for 1-2 minutes. If there are tails on the berries, there is other debris, then rinse them more thoroughly, adding and draining water several times.

2. Transfer the berry mass to the cooking container.

3. Pour sugar into the same place (honey instead of sugar, if desired, is mixed at the very end, into a drink that has almost cooled down).

4. Pour hot water, 700 ml, into a container, leaving 50 ml of cold water to combine with starch. Place the container on the stove, turning on the maximum heat, and bring the compote to a boil. Boil 10 minutes.

5. At this time, pour the starch into a separate deep bowl or bowl, pour cold water into it and mix thoroughly so that the starch is completely dissolved. Remember that you need to add only cold water, otherwise the starch will lump together.

Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an essential attribute of the meeting of spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese pass under the sign of their flowering. But sakura also grows well in cooler regions - certain types can be successfully grown even in Siberia.

Agriculture refers to such types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally in growing plants, and often, on the contrary, throws up new challenges. Intensified reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought ... And one of the springs presented us with another surprise - a flood.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and flowering shrubs that can be successfully grown in your garden. And if someone thinks that lavender is a Mediterranean or, at least, southern inhabitant, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But in order to grow it, you need to know some rules and features. They will be discussed in this article.

Having once tasted such an invaluable product as a pumpkin, it is already difficult to stop looking for more and more new recipes for serving it to the table. Korean pumpkin, despite its pungency and spice, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it brew for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to crush it. If the pumpkin is of a different variety, then you can knead it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most summer residents usually begin spring plantings with sowing lettuce, parsley and radish. Recently, the desire for a healthy diet and a large selection of greens in supermarkets make gardeners think about which of these plants can be grown in their beds? In this article we will talk about the nine most interesting, in our opinion, varieties of lettuce.

Pollock is best cooked in the form of a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful vegetable set, poured with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden with a golden crust, eggs will bind all the ingredients together. Pieces of fish are abundantly sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that the calendar spring begins in March, you can really feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing testifies to the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small holiday, because winter has receded, and a new garden season awaits us ahead. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Growing rapidly and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to deal with it than with other common weeds. Fortunately, today a tool has appeared on the free market that can rid your site of most weeds in a short time, including cow parsnip.

Carrots come in a variety of colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); white carrots are high in fiber, while purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose varieties of carrots for sowing not by the color of the fruit, but by the timing of their ripening. We will talk about the best early, medium and late varieties in this article.

We recommend a fairly easy recipe for a pie with a delicious filling of chicken and potatoes. Chicken and potato open pie is a great hearty dish that is suitable for a hearty snack, it is very convenient to take a couple of pieces of this pastry on the road. The cake is baked in the oven for one hour at 180 degrees. After that, lay it out on a wooden surface, after releasing it from the mold. It is enough to slightly cool the pastries and you can start tasting.

The long-awaited spring for many houseplants is the period of the start of active vegetation, and for the majority - the return of their decorative effect. Admiring the young leaves and emerging shoots, you should not forget that spring is also a big stress for all houseplants. Sensitive to changes in conditions and versatile, all indoor crops are faced with much brighter lighting, changes in air humidity and temperature conditions.

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It has been known since ancient times. In Rus', it was prepared not with the addition of starch, but on the basis of sourdough prepared from cereal broth. It is from the word "sour" that its name comes from. Kissel was especially valued for its ability to improve the functioning of the digestive tract. The thick consistency of the drink provides a soft enveloping of the intestinal walls, due to which the pain and discomfort in it pass.

It is believed that cherry jelly has an antiseptic effect and even helps to relieve the inflammatory process in the respiratory system. To check this for yourself, it is enough to prepare such a tasty and healthy drink according to one of the recipes below.

from cherries and starch

This is a traditional recipe for cherry jelly. According to this recipe, it turns out moderately thick. If desired, it can be made more liquid by adding less starch, previously diluted with water. Similarly, cherry jelly can be prepared with a thicker consistency.

Rinse cherries, remove stems and pits. Put the berries in a saucepan and add water (for 2 tablespoons of cherries 1 liter of water). Place the container on the stove and bring to a boil, add sugar to taste. In the meantime, dilute starch (3 tablespoons) with cold water and gradually pour it into the pan, without ceasing to interfere. Let the jelly boil for a minute and you can remove it from the heat.

Cherry jelly, the recipe of which is offered above, is considered traditional, but not the only one. Such a drink can be prepared in a slow cooker from canned and frozen cherries.

Cherry jelly: a recipe in a slow cooker

To prepare jelly in a slow cooker, you need to set the "Soup" mode, put cherries (2 tbsp.), Sugar (1 tbsp.) Into the bowl and pour water (3 l). Close the lid and leave the compote to cook for 30 minutes. At this time, dilute starch (100 g) in water. Then pour it into the compote, set the "Keep warm" mode and leave the cherry jelly to languish for another 5 minutes. After the specified time, the finished drink can be poured into a glass jar or poured into glasses.

Simple jelly from canned cherries in own juice

Many housewives for the winter. It can also be used to make jelly. For 2.7 liters of water, you will need about a half-liter jar of cherries (unsweetened). In addition, you will need sugar (180 g) and starch (5 tablespoons).

Boil water in a saucepan, add all the cherries from the jar to it and sugar to taste. While the compote is boiling, dilute the starch in a small amount of water. Make sure there are no lumps in the starch water. Stirring constantly, add starch to the cherry jelly. Let it boil and you can take it off the fire. And after another hour, jelly can be poured into glasses and enjoy the taste of cherries.

Delicious cherry compote jelly with mint

This is a recipe for a refreshing jelly with a pronounced cherry flavor and a pleasant mint aroma. In the process of its preparation, ordinary cherry compote is first boiled, and then other ingredients are added, including sugar, starch and mint. from cherries according to this recipe? Everything is very simple if you follow the cooking sequence.

Make compote from water and cherries. To do this, rinse the cherries (0.6 kg) under running water and, without removing the seeds, pour them with water (1.7 l). When the compote boils, add sugar (170 g) to it and continue cooking for another 15 minutes. Before removing the pan from the heat, add three sprigs of mint to the drink. Turn off the stove and let the compote brew for about 1 hour.

Strain the finished compote from berries and sprigs of mint, put on fire again and bring to a boil. At this time, dilute the starch in water. To do this, you need to take 0.5 liters of cold water and 2.5 tablespoons of starch. Mix well so that there are no lumps. Pour the starch billet into the compote in a thin stream, let it boil again, and you can remove the pan from the heat.

Kissel from frozen cherries

Kissel lovers prefer to cook this drink all year round. When cold, it refreshes well in the summer heat, and when warm, it warms in the winter weather. Kissel from frozen cherries does not lose its beneficial properties, and it is just as easy to prepare it as from fresh berries.

Remove the cherries from the freezer (you will need 1 cup) and put them in a saucepan. Pour 400 ml of water on top. Place the pot on the stove and bring to a boil. Boil compote for 10 minutes, and at the end of cooking, mash the berries with a mashed potato press. Strain the compote and return to the stove again, adding sugar to taste.

Prepare a blank for jelly from starch. To do this, take 100 ml of water and dilute starch in it (2 teaspoons). Pour starch with water into the compote, constantly stirring it with a spoon. After a few seconds, the jelly will begin to thicken. Now the pan can be removed from the heat and after 20 minutes and serve hot jelly from cherries to the table. This drink will appeal to both children and adults.

Secrets of making delicious cherry jelly

Cooking delicious jelly at home will help the following cooking tips:

Before preparing the compote, it is advisable to extract the pits from the cherries and squeeze the juice out of the berries, then the cherry jelly will acquire a brighter color and richer taste.
Dilute starch only in a small amount of cold water. If you pour it directly into the water, then sticky lumps are instantly formed, which adversely affect the taste and appearance of the drink.
When preparing jelly from frozen cherries, berries must be added to water without prior defrosting.

Kissel is a very tasty dessert, known since ancient times. A thick drink can be prepared from a wide variety of products. In the summer, a refreshing cherry dessert is the best. Such a drink is not only tasty, but also healthy and nutritious. About how to cook cherry jelly correctly, and will be discussed in this article.

Composition and calories

The composition and calorie content of cherry jelly largely depend on the recipe according to which the dessert was prepared. The number of calories is primarily affected by the amount of sugar that was used in the recipe. For those who monitor their weight, it is best to use the version of jelly without granulated sugar.

The classic recipe for a thick cherry drink involves the use of 4 tablespoons of granulated sugar, 2 tablespoons of potato starch and 400 grams of cherries per 600 milliliters of water. The calorie content of such a dessert will be 67.8 kcal per 100 grams. If the cherry drink was brewed without the addition of granulated sugar, then its calorie content will be 51 kcal per 100 grams.

The chemical composition of jelly is determined by its constituent ingredients. Cherry contains a lot of vitamins and microelements, which are preserved even after the heat treatment of berries, if the cooking technology is followed correctly.

Thanks to the cherry, the following elements will be present in the jelly:

ascorbic acid;
antioxidants;
ellagic acid;
vitamin A;
manganese;
menadione;
potassium;
copper.

Another main component of cherry jelly is potato starch. It also contains a large number of useful substances. First of all, these are B vitamins, tocopherol and ascorbic acid.

Starch also contains a large amount of minerals, such as:

potassium;
phosphorus;
magnesium;
copper;
iron;
manganese;
calcium;
zinc;
sodium.

Benefit and harm

In addition to excellent taste characteristics, cherry jelly is very useful for the body. Thanks to the content of cherries, the drink helps to eliminate toxins from the body. Kissel, depending on the amount of added starch, can be of different consistency: from liquid to thick. However, in any case, the drink will be viscous, due to which it can reduce pain during exacerbation of gastritis and ulcers, since when it enters the stomach, jelly envelops its walls.

Dessert has a positive effect not only on the stomach, but also on the intestines, normalizing its work. Also, the use of cherry jelly favorably affects the condition of the kidneys and the whole organism as a whole due to the high content of vitamins and minerals in the composition of the drink.

As for contraindications to the use of cherry jelly, first of all, the drink should not be drunk by people who are allergic to the components of the dessert. It is also not recommended to use jelly for diabetics and overweight people: the composition of the product from berries and starch contains a fairly large amount of carbohydrates, which can negatively affect health in diabetes and obesity.

Recipes

There are several options for making cherry jelly. They differ in ingredients and consistency. Dessert can be cooked not only from fresh berries, but also from frozen cherries, juice or even jam. According to the consistency, liquid, medium density and thick jelly are distinguished.

Classic variant

For the preparation of classic cherry jelly, only fresh berries are used. Preparing such a drink is not particularly difficult.

Let's consider this process step by step.

Fresh berries must be washed well and it is desirable to remove the seeds. For 1 liter of water, 800 grams of peeled cherries are taken.
Water is poured into the pan, while not adding half a glass. The liquid is brought to a boil, after which berries and granulated sugar (6–8 tablespoons) are placed in it. Compote is boiled over low heat for 7 minutes.
In half a glass of water, it is necessary to dilute the starch from the potato. To obtain a liquid drink, 2 large spoons of potato starch are taken, medium density - 3, thick - 4. The starch mixture is added to the compote with constant stirring.
Continuing to stir the drink, you need to bring it to a boil over low heat, after which it is removed from the stove. Kissel can be immediately poured into cups and allowed to cool slightly.

From frozen berries

A thick drink from berries can be prepared throughout the year if you freeze cherries in advance. With proper freezing and storage, berries do not lose their beneficial properties. There is no need to defrost the cherries before preparing the jelly. Two glasses of frozen berries are immediately poured with 800 milliliters of pure water and sent to the stove.

Compote is cooked on low heat for 10 minutes after boiling. After the specified time, the boiled berries are removed from the liquid and kneaded in any convenient way. If the cherry was pitted, then the easiest way is to chop it with a blender. The resulting mass is again laid in compote and mixed. Then filter with a sieve or gauze and put on the stove.

Sugar can be added if desired. Otherwise, the jelly will turn out sour. Dissolve 4 teaspoons of potato starch in a glass of cold water. The resulting mixture is gradually poured into the compote, while constantly stirring the jelly. After the drink boils, it is removed from the fire and allowed to brew under the lid for 15 minutes.

From jam

Kissel is prepared not only from frozen and fresh berries. You can also use cherry jam for cooking. In the first option, only the mass separated from the berries is used. Half a glass of such a cherry liquid goes to 1 liter of water.

The amount of starch depends on the desired consistency of jelly and can be from 2 to 4 tablespoons. Since cherry jam already has a sweet taste and contains sugar, additional granulated sugar can be omitted or added in a small amount if desired.

Water, without one glass, must be poured into an enamel pan and brought to a boil. Potato starch is diluted in a glass of cold water, after which it is poured into boiling water in a thin stream with constant stirring. After dissolving the starch mass, sugar and jam are placed in the pan. Kissel is boiled for 5 minutes, after which it needs to be given some time to infuse.

The second option for making jelly from cherry jam involves the use of fresh apples. For a liter of water, you need to take 3 medium or 2 large apples.

Fruits must be thoroughly washed, peeled and seeds removed. The peel of the fruit does not need to be thrown away immediately - it is also used in the preparation of a decoction. The peeled fruits are cut into small cubes (no more than 1 centimeter) and sprinkled with lemon juice or covered with sugar so that a brown coating does not form on the surface.

Water, without one glass of water, is poured into a bowl and put on the stove. Also put apple peel in the pan. The water with the skin is brought to a boil and simmered for 10 minutes over low heat. After the specified time, the broth must be filtered, and the peel of the apples should be discarded.

The broth is again put on the stove and pieces of apples are added to it. Cook compote for 5 minutes after boiling over low heat. After that, potato starch pre-diluted in a glass of water is poured into the pan.

The amount of starch, as in the first recipe with jam, will depend on the desired consistency of the dessert and can be from 2 to 4 large spoons. After adding the starch mixture, the jelly is brought to a boil and jam is added to it. The drink must still be boiled for 5 minutes with constant stirring.

The consistency of jelly is not affected by the cooking time after boiling, but by the amount and type of starch used. If, for comparison, we take drinks on potato and corn starch, which were added in the same amount, then the first will be thicker than the second. Therefore, if potato starch is indicated in the recipe, and it is necessary to replace it with corn starch so that the consistency of the jelly is the same, you should take the product in double the amount of the indicated bookmark rate.

For example, if the rate of laying a potato product is 2 tablespoons, then in the case of using corn starch, you need to add 4 tablespoons. The easiest way to make cherry jelly is to take the base in the form of juice. To obtain a dessert, starch is dissolved in chilled juice and brought to a boil on the stove.

To avoid this, the dessert must be lightly sprinkled with sugar or powdered sugar.

Flour can be used instead of potato starch. It is better if it is a rye or oat product. In extreme cases, if the necessary ingredients were not at hand, you can also use wheat flour. One small spoon of starch is replaced by one tablespoon of flour without a slide.

For information on how to cook cherry jelly without sugar, see the video below.

Back in Ancient Rus', kissel was very popular; it was cooked using sour cereal sourdough. To date, the drink has not lost its popularity, but for the preparation of the hostess, potato and corn starch are most often used. Cherry jelly is a great option that allows you to enjoy a delicious, healthy drink, and besides, it is very easy to prepare it.

Beneficial features

Not every housewife knows about the beneficial properties of jelly. The drink has a beneficial effect on the gastrointestinal tract and the entire digestive system as a whole. It is able to envelop the walls of the stomach and relieve pain.

With increased acidity, the drink will help normalize this indicator. Cherry jelly has all the useful properties that the berry itself does. It contains many vitamins and minerals that the body needs for healthy, full functioning. Cherry has expectorant, antiseptic properties, it can be used to quench thirst, improve appetite.

Kissel from grated cherries

For those housewives who do not know how to cook cherry jelly, there is a simple and delicious drink recipe. To prepare it you will need:

0.3 kg of fresh berries;
1 liter of water;
sugar -3 tbsp. l.;
starch.

To prepare a thick jelly, you need 4 tbsp. l. starch per 1 liter of water, for liquid - 2 tbsp. l., medium consistency - 3 tbsp. l.

Thick cherry jelly recipe in plates, quick and easy to prepare:

Wash the berries, remove the seeds.
Grate the cherries using a sieve.
Pour the pulp with water and bring to a boil.
Mix starch with cold water.
Strain the resulting broth into a saucepan, put on high heat, add sugar and starch to it, pour water and bring to a boil.
When the water boils, you can pour the remaining cherry juice into it, hold the drink on fire for another 2-3 minutes.
Allow the drink to cool, pour into plates and can be served.

To make jelly as useful as possible, cherries should not be subjected to prolonged heat treatment, and the amount of sugar should be minimal.

How to make jelly from frozen cherries

Some housewives think that frozen cherry jelly is less useful, but this is not so. The berry preserves its aroma, usefulness and taste even when frozen. To prepare such a jelly you will need:

0.8 l of water;
Frozen cherries - 0.3 kg;
2 tbsp. l. Sahara;
2 tbsp. l. starch.

Cherry kissel recipe, which is useful in winter, is prepared simply:

Without defrosting, lower the cherries into a pot of water.
Put on high heat, bring to a boil, boil for 10 minutes. While the berries are cooking, they must be pressed down so that they release the juice.
The resulting compote should be filtered and put on fire again, bring to a boil.
Mix starch with a fork with cold boiled water.
Pour the starch into the boiling drink, constantly stirring the cherry jelly in a thin stream so that lumps do not form.
Add sugar, stirring until completely dissolved.
Reduce the fire, and cook the jelly until a thick consistency is formed. If the drink is very liquid, then you can add more starch.
Serve cold or warm.

Cherry-raspberry jelly

For those housewives who do not know how to cook cherry jelly, such a recipe will be useful. After all, the method of preparation is very simple and takes little time. You should prepare:

2 cups cherries (fresh, frozen)
1 glass of fresh raspberries;
sugar to taste;
2 liters of water;
starch - 2-4 tbsp. l. depending on the desired density of the drink.

This cherry jelly, the recipe of which can be used both in summer and winter, is quite simple:

Put water on a strong fire, add sugar and cherries to it.
When the berries rise to the top, boil them for a few minutes.
During the preparation of the syrup, starch should be prepared. It should be diluted in half a glass of cold water, stirring until smooth.
If the jelly should be thick, then starch should be added 4 tsp. For an easy option, you only need 2-3 tbsp. l.;
Pour the starch in a thin stream, mixing thoroughly so that lumps do not form;
Add raspberries. It will help to diversify the taste, aroma of the drink.

It is better to serve such a drink warm to the table so that it contributes to the digestion process.

Delicious thick jelly dessert

The method of preparing this dessert is very simple, and the ingredients are available.

Composition

kiwi - 1 pc.;
cherries - 10 berries;
pure water - 2 l;
potato starch - 2 tbsp. l., if you take corn, you will need 4 tbsp. l.;
3 art. l. Sahara.

It is quite easy to prepare cherry kissel with kiwi:

Kiwi clean from the crust, cut into small pieces.
Using a sieve, grind the kiwi until a puree is formed and pour into a saucepan.
Add half a liter of water to the puree, put on medium heat and bring to a boil.
When the water boils, add cherries, sugar and mix the drink thoroughly.
It is better to keep the fire medium and constantly monitor that the contents of the pan do not boil too much.
While the compote is cooking, mix the starch with cold water.
Strain the compote.
Strained drink put on fire and bring to a boil;
When the drink boils, you can carefully pour in the starch, mixing the jelly well.
Add the remaining kiwi juice to the jelly and turn off the heat.
To prevent a thick crust from forming on the jelly, it is better to cover the pan with a lid.
Pour thick chilled jelly into plates, decorating it with a slice of kiwi, a cherry berry or a mint leaf.

Every housewife should know how to cook jelly from cherries. After all, this drink is very healthy and tasty. It will not only diversify the menu, cheer you up, but will also become an excellent prophylactic in the fight against various diseases.