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Recipe: Cherry jelly - made from frozen cherries. Spring protection of garden plants from pests and diseases

Today we will cook cherry jelly, join us. It is tender and thick, either a drink or a dessert with a pleasant taste - a good alternative to the usual compotes and fruit drinks. And it lasts longer than fresh fruit juice. Kissel is able to quench thirst and hunger at the same time. It is so nutritious due to starch, which at the same time is a thickener.

The name “Kisel” itself comes from the Old Slavonic “Kysel”. This word means fermented or sour, because the base of old jelly included sourdough. This dish turned out to be very thick; it was eaten as a separate dish with the addition of broths or vegetable oils, honey or dairy products. A little later, when potatoes began to grow in the vast expanses of our country and starch appeared, they began to cook fruit and berry jelly that is familiar to us to this day and use it as a sweet dessert drink. Kissel can be a drink, or it can also be a dessert. It all depends on how much starch you add. Moreover, it tastes better with the addition of corn starch rather than potato starch.

Kissel made from cherries and starch is a delicious sweet and sour drink. It can be made from dried, fresh or frozen cherries. Of course, in the summer season, when fresh cherries are available, the drink is prepared from them. One of the most essential ingredients of the drink is starch - this powder allows you to thicken it well. Vanilla, cinnamon, cloves, mint and other spices are often added to cherry jelly as additional ingredients, but this is not for everyone. I want to tell you a classic recipe that will yield moderately thick cherry jelly. Whole berries are not always used to prepare it; they can be added to baked goods. And from cherry juice, which can only ruin baked goods, you can make a delicious drink. I cooked jelly from the remaining juice, and from cherries in their own juice I prepared the “Monastery Hut” cake, see the link for the recipe with step-by-step photos.

Kissel is a very healthy sweet drink. It’s sad that today it’s fashionable to drink lemonades and juices, but everyone has forgotten about jelly. But there are many recipes for delicious jelly, useful not only for adults, but also for children. Cherry jelly has an antiseptic effect and is a very necessary assistant in the treatment of respiratory tract inflammation. In addition, it helps solve many problems associated with the gastrointestinal tract. So let's cook for the benefit of the body!

Cooking time: 20 minutes.

Ingredients:

1 kg cherries with pit;
150 gr. sugar (almost a full faceted glass);
8 tbsp. l. starch (without a slide);
2 liters of water;
a few drops of vanilla extract.

The amount of starch added varies depending on your preference. To get thick jelly, add 4 tbsp to 1 liter of water. l. starch, for more liquid - 2 tbsp. l.

How to cook thick cherry jelly

1. Wash the berries thoroughly with cool water, sort them, tear off the stalks, and remove the seeds.

2. Sprinkle the prepared cherries with granulated sugar, mix, and let stand for a while so that the berries release more juice. Add 1 tbsp. water. Then put on medium heat and bring to a boil.

3. As soon as the cherries begin to boil, remove the pan from the heat. Separate the berries from the juice. You can catch the cherries with a slotted spoon or strain the juice through a sieve.

4. Pour the juice into a saucepan.

5. In a glass of cold water, dilute the starch.

6. Pour another 2 liters into the pan with juice. water. Place on medium heat and bring to a boil. Skim off the foam and remove the pan from the heat to stop the bubbling.

7. Add 3-4 drops of vanilla extract and starch diluted in water. Put the jelly back on medium heat, let it boil and cook for another minute. If you don’t want the jelly to be cloudy, you need to remove it from the stove immediately after boiling. Cover the pan with a lid and leave for another 15 minutes so that the jelly infuses a little and thickens.

Thick cherry jelly is ready! Now you know how easy it is to cook it from fresh or frozen cherries. The jelly can be served hot or cold. Ready homemade jelly can be stored for 2-3 days. For easy storage, pour it into a jug or bottle and put it in the refrigerator. Bon appetit!

Kissel is known not only in the countries of the former Soviet Union, but throughout the world. But if we are used to cooking fairly liquid jelly and drinking it, then in European countries jelly is perceived as a dessert and they make it very thick, serving whipped cream or ice cream with this delicacy.

But those who were lucky enough to be born on the territory of a once great and powerful state are still accustomed to liquid jelly. I’ll tell you now how to cook it correctly.

Firstly, the taste of jelly depends entirely on what you cook it from. For example, jelly made from cherries, black currants, cranberries or raspberries will have a very bright and rich taste, but if you take cherries, white currants or apricots, it will turn out a little bland.

Secondly, the thickness of the jelly depends directly on the amount of starch. The ideal consistency of jelly, in my opinion, is obtained at the rate of 4 tbsp. starch per liter of water. Starch can be either corn or potato. Use the one you can find on store shelves, it’s not that important.

Thirdly, the sweetness of the jelly will depend on how much sugar you add. The main component from which the jelly is made plays an important role here, and whether you have a sweet tooth by nature or not. Of course, the most delicious and rich jelly will come from fresh berries, but since now is not the season for them, we will use frozen berries.

So let's get started.
Place the cherries and cranberries in a bowl and allow to defrost completely.
You can make jelly from only one cherry, but for a brighter taste I decided to add a little cranberry.
You can omit this step and prepare the jelly without defrosting the berries. But I like this slightly sour juice that remains when cherries and cranberries defrost. I also put him into action.

Place the berries in a saucepan and add a liter of water and the juice that has been released.
If you want to get jelly without berries, then either mash the berries with a masher or lightly beat in a blender. Then transfer the berries to water and cook as indicated below. Before adding sugar, simply scoop out the berry pulp with a slotted spoon.

Bring to a boil, add sugar. Let the sugar dissolve completely and cook over low heat for 5-7 minutes.

Dilute the starch with the remaining water, stirring thoroughly so that no lumps form.

In general, this drink is suitable for children's menus; babies from 18 months are recommended to give it as one feeding.

It is also useful in geriatric nutrition - it is easily digestible and does not cause discomfort after eating.

Cherry jelly is good in medical and dietary nutrition, but you should not confuse real dietary nutrition with diets for weight loss, since The calorie content of the drink cannot be called low - 100 g contains 60 kcal.

It is also used by athletes during important competitions.

It has a positive effect on the emotional state and is recommended for depression.

How to cook delicious jelly correctly

Cherries are very capricious berries and spoil quickly.

When choosing, you need to pay attention to this - there should be no leaks or crushed ones among them:

good berries - rich dark red color with a shiny smooth surface;
cherries should not be sticky, the smell of fermentation is unacceptable;
It is better to take berries with twigs - they release less juice and will last longer. In addition, it is easy to determine the degree of freshness of the berries by the condition of the cuttings and leaves.

When the berries have been chosen, you can make jelly.

To make the jelly healthier, before starting cooking, set aside a few cherries and squeeze the juice out of them. When the finished drink has almost cooled, add juice to it and stir. Instead of juice, you can beat the berries with a mixer and put the resulting mixture into a cooled drink and stir.

However, not only fresh berries are suitable for making a drink, jelly from frozen berries and even a recipe for jam is no less wonderful.

You can cook jelly from fresh cherries, as well as from frozen or canned ones, in different thicknesses: liquid (drinkable), moderately liquid (can be eaten with a spoon and used as sauces), very thick (like jelly). Potato or corn starch is used as a thickener. Please note that potato starch is more suitable for thick jelly. But corn makes a liquid, flowing drink with a slight specific taste. And you can’t cook clear jelly with corn starch.

Classic recipe

Fragrant, sour-sweet, with a delicate viscous consistency, cherry jelly will refresh you well in the summer, and when warm, it will warm you up on chilly winter evenings. The drink can be prepared using a decoction of any berries or fruits, but traditionally, the most delicious is the classic cherry jelly with pits.

The jelly made from the ingredients specified in the recipe is moderately viscous and of medium thickness.

Ingredients:

cherry – 200 g
granulated sugar – 2 tbsp.
starch (potato) – 2 tbsp.
water – 0.5 l (+100 ml).

Cooking method:

Before cooking the jelly, rinse the cherries thoroughly under running water. Place them in 0.5 liters of boiling water, cover with a lid, and let the broth simmer over low heat for no more than 5 minutes.

In the meantime, prepare the starch mixture. Pour 100 ml of cold water little by little into the container with starch, mix well until a homogeneous milky-white substance is obtained.

Remove the berries from the cherry broth (it’s convenient to do this using a regular slotted spoon). Add sugar. Place the pan with the sweet compote on the fire and bring to a boil. Then, stirring continuously, pour in the starch liquid in a thin stream.

Continuously stirring with a spoon, bring the mass thickening before your eyes to a boil. Keep on the stove for another 2 - 3 minutes.

Serve jelly hot or cold with cookies and pies. Or use as a sauce for cheesecakes and pancakes.

From frozen cherries

In summer there are a lot of cherries, you can enjoy ripe berries every day.

But what about in winter?

When you want to remember this joy and wonderful aroma, and at least for a little while give yourself a piece of summer.

You need to take care of this in advance, stock up on cherries and freeze them.

And then all that remains is to get the berries and make jelly from frozen cherries.

You will need:

How to cook:

Frozen cherry jelly is a recipe that requires some preparation of the berries, especially if they were sent to the freezer with pits. By the way, how to easily peel the seeds from berries is described in detail.

Thaw the cherries; if there are pits, remove them and throw them away.
Boil water, add lemon juice.
Transfer the cherries to slowly boiling water and simmer for 2-3 minutes.
Drain into a separate pan and set aside remaining cherries.
Add sugar and vanillin to the resulting compote and heat until dissolved.
Dissolve the starch in cold water, pour into the compote in a thin stream, stirring continuously and vigorously.
Bring to a boil, simmer for 2-3 minutes, set aside from heat
Add remaining cherries to each serving to taste if desired.

From cherry jam

Something bad happened - the jam in the pantry became sugary.

Overcooking it will only ruin it completely.

The only solution left is to make compote or jelly.

What do we need:

1 liter of water
4 tbsp pitted cherry jam
1 tbsp. starch
sugar - to taste

How to cook:

Dissolve the jam in water and bring to a boil. Boil for 2-3 minutes.
Strain and separate the berries from the compote.
Leave to simmer over low heat until the liquid barely simmers.
Stir starch in 100 ml of cold water.
Pour the starch into the water in a thin stream, stirring constantly to avoid lumps.
Boil for another 3-4 minutes to thicken.

This jelly will not be very thick. If you need the finished dish to be more like a dessert, add not 1 spoon of starch, but 1.5 or even 2.

Note to housewives

For more taste, add a little lemon zest to the already prepared hot jelly. It will add flavor without making it sour.
It’s also delicious to add a couple of mint leaves to the drink at the beginning of preparation.

First, let's look at frozen cherry jelly. It perfectly retains its taste, aroma and vitamins, so the drink from it turns out to be very pleasant to taste and healthy.

The thickness of the jelly can be adjusted by the amount of starch. For liquid, 2 tbsp is enough. per liter of water, for thick water - 4 tbsp.

The process of making jelly from frozen cherries:

Defrost the cherries by sprinkling them with sugar. Drain the juice, it will come in handy.
Remove pits from cherries. Grind the berries through a fine sieve or grind in a blender into a homogeneous mass.
Pour water over the cherries and boil.
Dissolve starch in half a glass of cold water.
Strain the cherry broth through cheesecloth or a sieve and put on fire. Gradually add starch and water, stirring constantly to prevent lumps from appearing.
Bring the jelly to a boil, add sugar.
Pour in the juice remaining after defrosting the cherries.
When it starts to boil, turn off the heat.

Serve the jelly warm or cold. Adjust the amount of sugar depending on the sweetness of the cherries and your taste preferences.

And another unusual way to prepare jelly. It takes a little longer, but the drink is especially aromatic thanks to the use of seeds and berry pulp.

Required Products:

Fresh cherries – 2 cups.
Sugar – 0.5 cup.
Corn starch – 4 tbsp.
Water – 1 l.

Before cooking jelly from cherries, remove the pits from them, fill them with water and cook for 3 minutes. Let cool in the broth so that the bones infuse. Strain.

Cover the cherries with sugar and let stand for half an hour, stirring to actively release the juice. Drain the berries in a colander and transfer to the broth in which the seeds were boiled, and use the juice later.

Boil the cherries for 3 minutes, remove from the pan with a slotted spoon. Grind the berries in a blender into puree and return to the broth. Bring to a boil.

Dissolve the starch in a glass with a small amount of cold water, add cherry juice, and slowly pour into the cherry broth. Stir to avoid lumps.

Bring the jelly to a boil and turn off. To prevent an unpleasant film from forming on the surface, sprinkle the jelly with sugar. Let it cool and pour into serving bowls.

Cherry jelly is a great option for an afternoon snack or snack that both children and adults will enjoy.

Not everyone likes this drink, citing the fact that it is strange. But as soon as you try it using our recipes, you will immediately fall in love! Thick, rich, sweet, sometimes with sourness - perfect!

Frozen cherry jelly with potato starch

How much time - 30 minutes.

What is the calorie content - 54 calories.

How to cook:

Cherry jelly with cornstarch

How long is it - 1 hour and 30 minutes.

What is the calorie content - 31 calories.

How to cook:

Pour the frozen cherries into a bowl and move from the freezer to the refrigerator. When the berries become soft, sort them out and be sure to check each one for the presence of a seed.
Cover them with sugar and let them brew for one hour. The mixture must be stirred every ten minutes to separate the cherry juice. Be sure to save the drained juice by pouring it into a mug.
Pour water into a saucepan, place on the stove and turn on high heat. When the water boils, place the berries in it and cook them for no more than five minutes.
Pour in the reserved juice from the mug. Bring the jelly to taste with sugar, if necessary.
Dilute the starch with a small amount of warm water (150 ml). Let it brew for about five minutes. During this time it will have time to swell. After this, strain the starch mass through a small sieve.
Add the required amount to the berries (you can add not all of them so as not to make it too thick), be sure to actively stir the mass. Bring the jelly to a boil again, cook for only two minutes.

Add cranberries

How much time - 35 minutes.

What is the calorie content - 48 calories.

How to cook:

Place frozen cherries and cranberries in a large sieve or colander.
Place over a bowl or pan so that the juices have somewhere to drain.
When the berries become soft, be sure to sort them out.
If the cherries have pits, they need to be removed.
Transfer the berries along with the drained juice into a saucepan in which the drink will be brewed.
Pour in water, stir and put on the stove.
Turn on medium heat and bring the future jelly to a boil.
At this stage, add sugar and let it dissolve completely, remembering to stir for 5-7 minutes.
At this time, dilute the starch with water so that there are no lumps. But if they still form, pass the liquid through a tea sieve.
Gradually pour the jelly into the saucepan, stirring constantly.
When it thickens to the desired consistency, remove from heat.

You can add a variety of spices to cherry jelly, which will make both the taste and aroma of the drink special! It can be star anise, cloves, cinnamon, nutmeg, cardamom, vanilla, etc.

If it turns out very thick, don’t be upset, but serve as dessert! You can add nuts or dried fruits. It turns out quite original.

In addition to spices, you can add a variety of fruits and berries. If you add cherries, strawberries, currants, it will be quite rich, but slightly sour. And with raspberries, apples, peaches or pears it will be just the right amount of sweet and no less tasty.

The video shows instructions for making jelly from frozen cherries:

Kissel is a special drink that you can’t help but love if it’s prepared correctly. Bring it to perfection with various additives and enjoy! It's really delicious.