How much and how to cook natural cherry jelly with starch? How to make cherry jelly

Despite the fact that warming is only coming, cherry can be prepared now. A tasty and aromatic drink will appeal to both adults and children, and its preparation does not take much effort and time. We will talk about how to cook cherry jelly below.

Frozen cherry jelly

Since you can’t expect fresh cherries at this time of year, let’s first look at recipes for drinks made from frozen cherries.

Ingredients:

water - 2 l;
frozen cherries - 1 tbsp.;
starch - 2 tbsp. spoons;
sugar - to taste.

Preparation

Making cherry jelly is very simple. Bring one and a half liters of water to a boil and throw frozen cherries into it. We wait until the water boils a second time and reduce the heat. Boil the berries for 5 minutes.

While the cherries are cooking, let's make the starch solution. In a glass of cold water, dilute the starch, making sure that there are no lumps left. Add the resulting solution to the boiled berries along with sugar and mix thoroughly, again making sure that no lumps form in the drink. Bring the jelly to a boil and let it simmer for 3 minutes, after which remove the drink from the heat and pour into cups.

If you like a more liquid jelly, then after adding starch you should not boil it further.

Thick cherry jelly

Cherry jelly itself is quite thick, but if you prefer viscous drinks, then use the following recipe. The secret to preparing such jelly is the proportion of starch relative to the amount of water.

Ingredients:

cherry - 1 tbsp.;
water - 1 l;
starch - 75-80 g;
sugar - to taste.

Preparation

We separate the cherries from the seeds, puree them in a blender and squeeze out the juice using a gauze bag (if you have a juicer, use it). Place the resulting cake in boiling water (250-300 ml will be enough) and boil for 5 minutes. Mix the finished solution with.

We dilute starch in the remaining volume of water. Put the juice on the stove and bring to a boil, add sugar, syrup, or honey to taste, and then pour in the starch solution in a thin stream. Cook the cherry jelly for 5-10 minutes, stirring constantly to avoid the formation of starch clots.

Cool the finished jelly and pour into bowls or deep saucers. Serve with cream or condensed milk. This kind of drink gels easily, so if you want to enjoy natural jelly without gelatin, pour the jelly into molds and leave it to harden in the refrigerator.

Even in Ancient Rus', jelly was very popular; it was cooked using sour cereal leaven. Today, the drink has not lost its popularity, but housewives most often use potato and corn starch for preparation. Cherry jelly is a great option for enjoying a tasty, healthy drink, and it’s also very easy to prepare.

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.

If you have high acidity, the drink will help normalize this indicator. Cherry jelly has all the beneficial properties of the berry itself. It contains many vitamins and minerals that the body needs for healthy, full functioning. Cherry has expectorant and antiseptic properties; it can be used to quench thirst and improve appetite.

Kissel made from crushed cherries

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

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

To prepare 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 bowls, quick and easy to prepare:

Wash the berries, remove the seeds.
Using a sieve, grind the cherries.
Pour water over the pulp 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, add water and bring to a boil.
When the water boils, you can pour the remaining cherry juice into it and keep the drink on the fire for another 2-3 minutes.
Allow the drink to cool, pour into plates and serve.

To make the jelly as healthy 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 healthy, but this is not so. The berry protects its aroma, beneficial and taste qualities even when frozen. To prepare this jelly you will need:

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

The cherry jelly recipe, which will come in handy in winter, is simple to prepare:

Without defrosting, place the cherries in a pan of water.
Place over high heat, bring to a boil, simmer for 10 minutes. While the berries are cooking, they need to be pressed down so that they release the juice.
The resulting compote should be strained and put back on the fire, bringing to a boil.
Using a fork, mix the starch with cold boiled water.
Pour starch into the boiling drink, constantly stirring the cherry jelly in a thin stream so that no lumps form.
Add sugar, stirring until completely dissolved.
Reduce the heat and cook the jelly until a thick consistency forms. If the drink is very liquid, you can add more starch.
Serve cold or warm.

Cherry-raspberry jelly

For those housewives who don’t know how to make cherry jelly, this recipe will be useful. After all, the cooking method is very simple and takes little time. You should prepare:

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

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

Put water on high heat, add sugar and cherries to it.
When the berries rise to the top, boil them for several minutes.
When preparing the syrup, you should prepare the starch. It should be diluted in half a glass of cold water, stirring until smooth.
If the jelly should be thick, then 4 tsp of starch should be added. For a light version you will need only 2-3 tbsp. l.;
Pour the starch in a thin stream, mixing thoroughly so that no lumps form;
Add raspberries. It will help diversify the taste and aroma of the drink.

It is better to serve this drink warm so that it promotes the digestion process.

Delicious thick jelly dessert

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

Compound

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

Making cherry jelly with kiwi is quite easy:

Peel the kiwi and cut into small pieces.
Using a sieve, grind the kiwi until pureed and pour into the pan.
Add half a liter of water to the puree, place over 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 heat medium and constantly ensure 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.
Place the strained drink on the fire and bring to a boil;
When the drink boils, you can carefully pour in the starch, stirring 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 the thick chilled jelly into plates, garnishing it with a slice of kiwi, a cherry 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 and lift your spirits, but will also be an excellent preventive measure in the fight against various diseases.

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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 a sourdough prepared from a cereal decoction. It is from the word “sour” that its name comes from. Jelly was especially valued for its ability to improve the functioning of the digestive tract. The thick consistency of the drink provides a soft envelopment of the intestinal walls, which relieves pain and discomfort.

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

from cherries and starch

This is a traditional cherry jelly recipe. This recipe makes it moderately thick. If desired, it can be made more liquid by adding less starch, previously diluted with water. In the same way, cherry jelly can be prepared to a thicker consistency.

Wash the cherries, remove the branches and pits. Place the berries in a saucepan and add water (1 liter of water for 2 tablespoons of cherries). Place the container on the stove and bring to a boil, add sugar to taste. Meanwhile, dilute the starch (3 tablespoons) with cold water and gradually pour it into the pan, stirring constantly. Let the jelly simmer for a minute and you can remove it from the heat.

Cherry jelly, the recipe for which is offered above, is considered traditional, but not the only one. This 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 multicooker, you need to set the “Soup” mode, load cherries (2 tbsp), sugar (1 tbsp) into a bowl and add 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 simmer 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 its own juice

Many housewives for the winter. It can also be used for making jelly. For 2.7 liters of water you will need approximately half a 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 volume 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 remove it from the heat. And after another hour, the 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 preparing it, the usual 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.

Prepare compote from water and cherries. To do this, rinse the cherries (0.6 kg) under running water and, without removing the seeds, fill them with water (1.7 l). When the compote boils, add sugar (170 g) 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 the berries and mint sprigs, put it back on the fire 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. Stir well so that there are no lumps. Pour the starch mixture into the compote in a thin stream, let it boil again, and you can remove the pan from the heat.

Frozen cherry jelly

Jelly lovers prefer to prepare this drink all year round. When cold, it is very refreshing in the summer heat, and when warm, it warms in bad winter weather. Jelly made from frozen cherries does not lose its beneficial properties, and it is as easy to prepare as from fresh berries.

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

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

Secrets of making delicious cherry jelly

The following cooking recommendations will help you cook delicious jelly at home:

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.
Dilute starch only in a small volume of cold water. If you pour it directly into water, sticky lumps will immediately form, which negatively affect the taste and appearance of the drink.
When preparing jelly from frozen cherries, the berries must be added to water without first thawing.

Any berry jelly is not only tasty, but also healthy.

Secrets of delicious cherry jelly

Even nutritionists noticed the nutritional value of drinks due to the starch they contain.

The soft enveloping property makes it possible to drink the dessert drink for those who have stomach problems.

During the Soviet era, the technological map of this drink was studied by students of culinary colleges, and jelly was mandatory on the menu of every sanatorium.

Kissel can be made from any berries, but the one thing it won’t work without is starch. Both corn and potato are suitable. Just remember that potato makes a more transparent drink, while corn makes a more fluid, delicate drink.

By the way, earlier, before the appearance of potatoes in Russia, jelly was considered not a drink or dessert, but a complete meal and it was cooked not from starch, but from rye and oatmeal broth. And now, if suddenly the jelly is already being cooked, but there is no starch or not enough, take wheat flour (ideally rye or rice) at the rate of:
1 tsp starch = 1 partial tbsp. flour.

Classic recipe

Kissel is the easiest homemade dessert to prepare, and at the same time the healthiest. It contains a bunch of vitamins and is much better than buying various yogurts and curds for your child, with dyes and preservatives. Adults will also like jelly.

The recipe for jelly is simple - berries, sugar and a little starch, so you definitely won’t have any problems preparing it. As a result, you get a beautiful and incredibly healthy drink.

Ingredients:

Recipe Information

Cuisine:Russian
Type of dish: drinks, desserts
Cooking method: on the stove
Servings:2-3
30 min

500 ml water
sugar to taste
glass of pitted cherries
2 tbsp. l. starch.

Cooking step by step

The cherries need to be washed and then completely pitted. In preparing jelly you You can use fresh cherries, dried, canned or frozen.

We put water on fire. It is important to use stainless or enamel utensils, as they are best suited for making jelly.

Attention!

Aluminum pans should not be used, as the jelly contains a certain amount of acid, which can interact with the metal when heated.

As soon as the water boils, add the cherries into it and cook.

While the cherries are cooking, stir the starch in a glass of cold water.

The amount of starch depends on what kind of jelly you want to cook - liquid or thick. For liquid, 2 spoons are enough, and for thick, the norm can be increased to 3 or even 4 spoons.

Let the cherries boil for about 5 minutes, and then add sugar and diluted starch.

Mix well and leave to cook.

As soon as the jelly begins to thicken, it is ready; you can turn off the heat and cool it.

The jelly is ready, you can drink it!

Cherry jam recipe

Cherry jam is suitable not only for pancakes; jelly from it turns out no less wonderful.

It is better to take a seedless preparation.

We will need:

2 tbsp. cherry jam
4 liters of water
8 tbsp. starch
8 tbsp. Sahara
citric acid – 1/4 tsp.

Cooking process

Place the water with the added jam on the fire and bring to a boil.
At this time, pour 2 cups of cool water into a separate saucepan or bowl. You need to stir the starch in it until smooth - the result is a slightly whitish liquid.
Starch diluted in water is poured into the boiling liquid in a thin stream, stirring thoroughly. If you don't stir it hard enough, you will end up with unappetizing lumps in the jelly.
Then add sugar and lemon juice to the resulting mixture, stir thoroughly and cook for 6-8 minutes over medium heat.
After the cooking time has passed, the jelly should be allowed to cool and thicken. After this, the dessert can be poured into cups and served.

There is a misconception that starch cannot be boiled for a long time; the jelly will become liquid. This is incorrect - the consistency deteriorates a little, but the thickness remains, so do not rush to turn it off immediately after boiling, especially if you are cooking for future use. Otherwise, the drink may spoil ahead of time.

Making jelly from canned cherries

Many people make twists for the winter, and if you find a jar of canned cherries in the pantry, then drink the compote, and don’t rush to throw away the berries - you can make a delicious jelly from them.

Ingredients

0.5 liters of canned cherries;
2 liters of water
6 tbsp. potato starch
large orange
sugar - to taste.

Cooking method

We put the water on high heat, immediately add the berries and the orange cut into thin slices. We are waiting for it to boil.
Cook for 5 minutes. At this stage, add sugar to taste.
Pour the starch into a glass of cool water, stir well and pour into boiling water in a thin stream.
After this, the jelly is allowed to boil for another 5-6 minutes, and then cooled and poured into cups.

Assorted berry jelly

If you like different combinations of berries, then cherry jelly with the addition of other berries would be a great idea.

Raspberries, strawberries, and currants will perfectly complement cherries.

I suggest preparing a thick dessert from frozen berries in the summer.

Required Products:

300 g cherries from the freezer
200 g remaining berries
3 liters of water
0.5-1 tbsp. Sahara
10 tbsp. starch.

Cooking method

Kissel from frozen cherries is just as easy to prepare as from fresh ones. The berries do not need to be thawed first. Immediately put it on the stove, fill it with water.
While everything comes to a boil, dilute the starch in a small amount of cold water.
6-7 minutes after boiling, add sugar, pour in the starch mixture, stirring. Cook over low heat for another 3 minutes.
You can strain the cooled drink, or you can eat it as you like.

Note to the hostess

The easiest way to make jelly is from ready-made cherry juice. You just need to dilute the starch in cold juice and boil everything, stirring.
To make a multi-layer jelly, you need to add 2-3 tablespoons of starch more, and pour each subsequent layer into the container only after the previous one has completely cooled.
To prevent unappetizing foam from forming on the surface of the jelly during cooking, it must be sprinkled with powdered sugar on top.

Useful video

Here is another way to prepare jelly, which is interesting because the berries are first pureed in a blender: