Cherry jelly: homemade recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The benefits of jelly have been known since ancient times. In Russia, 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 it out for yourself, it is enough to prepare such a tasty and he althy drink according to one of the recipes below.

How to make jelly from cherries and starch

This is a traditional cherry jelly recipe. 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 twigs and seeds. Put the berries in a saucepan and add water (for 2Art. 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 fire.

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: recipe in a slow cooker

To prepare jelly in a slow cooker, 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 preserve cherries 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 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 jellyfrom cherries. 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 refreshing jelly recipe 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. How to cook cherry jelly 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 blank into the compote in a thin stream, let it boil again, and you can remove the pan from the heat.

Frozen cherry kissel

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 usefulproperties and is as easy to prepare as fresh berries.

Take the cherries out of the freezer (you will need 1 cup) and put them in the pan. 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.

The secrets of making delicious cherry jelly

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

1. Before preparing the compote, it is advisable to remove the seeds from the cherries and squeeze the juice out of the berries, then the cherry jelly will acquire a brighter color and richer taste.
2. Dilute starch only in a small amount of cold water. If you pour it directly into the water, then sticky lumps instantly form, which negatively affect the taste and appearance of the drink.
3. When preparing jelly from frozen cherries, berries should be added to water without prior defrosting.

Sticking thesesimple recommendations, you can easily and quickly prepare a delicious and very he althy jelly.