Kissel made from frozen cherries and cranberries. Cherry jelly How to cook jelly from frozen cherries

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 be made 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 are defrosted. 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.

Very tasty, aromatic cherry jelly can be prepared from fresh fruits during the season, and at other times it will be no less tasty and incredibly healthy from frozen berries.

Our cherry season is a little behind us, so I made jelly from frozen ones that were picked when the harvest was still in progress.

First of all, I took out a bag of berries from the freezer and poured them into a pan suitable for making jelly.

I immediately filled them with drinking water and put them on the fire, they will quickly defrost there and there will be no need to wait.

After boiling, I cooked the cherries for about 7 minutes. We don’t really like cherry jelly with berries floating in it, so as soon as they have given their taste, color and aroma to the water, I drain the liquid through a colander.

I put the liquid back on the fire and add sugar to taste.

In a separate bowl I dilute the starch with cold, clean water. The amount of water and starch depends on the consistency of the jelly in the end. We like it quite thick; children drink (or even eat) it with spoons. To do this, I dilute a few tablespoons of starch in a glass of cold water.

And I pour it, stirring constantly, into the “compote” that formed after boiling the cherries. I immediately turn off the heat. At this moment, when I pour in the starch and stir, the jelly begins to thicken, as they say, “before our eyes” and you can adjust its thickness by adding more diluted starch or stop in time and not pour any more.

I leave the jelly in a closed saucepan until it infuses and cools. You can drink it hot, but be very careful, since under the top, already cooled layer there is a hot one, which is especially dangerous for children; they can burn their lips and tongue. It’s better to drink this drink completely cooled, it’s tastier and safer. In general, it’s great to eat it with a spoon if it turns out thick, like jelly.

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 do 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:

cherry - 2-2.5 tbsp.
lemon juice - 1 tbsp. l.
starch - 1-1.5 tbsp. l.
sugar - 2-3 tbsp. l.
water - 1 l
vanillin - optional.

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 discard them.
Boil water, add lemon juice.
Transfer the cherries to slowly boiling water and simmer for 2-3 minutes.
Drain into a separate saucepan 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 intensively.
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 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.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

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 is 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 a very tasty dessert, known since ancient times. A thick drink can be prepared from a variety of products. In the summer, the most refreshing dessert made from cherries is best. This drink is not only tasty, but also healthy and nutritious. This article will discuss how to properly cook cherry jelly.

Composition and calorie content

The composition and calorie content of cherry jelly largely depend on the recipe used to prepare the dessert. The amount of calories is primarily affected by the amount of sugar used in the recipe. For those who are watching their weight, it is best to use the version of jelly without granulated sugar.

The classic recipe for a thick cherry drink involves using 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 adding granulated sugar, then its calorie content will be 51 kcal per 100 grams.

The chemical composition of jelly is determined by the ingredients it contains. Cherries contain many vitamins and microelements, which are preserved even after heat treatment of the berries, if you follow the preparation technology 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.

Benefits and harms

In addition to its excellent taste, cherry jelly is very beneficial for the body. Thanks to the cherry content, the drink helps remove toxins from the body. Kissel, depending on the amount of starch added, can have different consistencies: 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, the jelly envelops its walls.

Dessert has a beneficial effect not only on the stomach, but also on the intestines, normalizing its functioning. Also, drinking cherry jelly has a beneficial effect on the condition of the kidneys and the entire body as a whole due to the high content of vitamins and minerals in the drink.

As for contraindications to drinking 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 consume jelly for diabetics and overweight people: the product contains berries and starch and 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 components and consistency. The dessert can be made not only from fresh berries, but also from frozen cherries, juice or even jam. Based on consistency, there are liquid, medium-thick and thick jelly.

Classic version

To prepare classic cherry jelly, only fresh berries are used. Preparing such a drink is not particularly difficult.

Let's look at this process step by step.

Fresh berries must be washed well and it is advisable to remove the seeds. For 1 liter of water, take 800 grams of peeled cherries.
Pour water into the pan, adding half a glass. The liquid is brought to a boil, after which berries and granulated sugar (6–8 tablespoons) are added to it. The compote is simmered over low heat for 7 minutes.
You need to dilute potato starch in half a glass of water. To obtain a liquid drink, take 2 large spoons of potato starch, medium-thick - 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. You can immediately pour the jelly into cups and let it cool slightly.

From frozen berries

A thick berry drink can be prepared throughout the year if you freeze the cherries in advance. When properly frozen and stored, the 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 filled with 800 milliliters of clean water and placed on the stove.

The compote is cooked over 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 cherries were pitted, the easiest way is to chop them using a blender. The resulting mass is put back into the compote and mixed. Then filter using a sieve or gauze and place on the stove.

If desired, you can add granulated sugar. Otherwise, the jelly will turn out sour. In a glass of cold water you need to dilute 4 teaspoons of potato starch. The resulting mixture is gradually poured into the compote, while constantly stirring the jelly. After the drink boils, remove it from the heat and let it 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 this cherry liquid goes to 1 liter of water.

The amount of starch depends on the desired consistency of the jelly and can range 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 small quantities as desired.

Water, minus 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 the starch mass has dissolved, add sugar and jam to the pan. The jelly is cooked for 5 minutes, after which it needs to be given some time to brew.

The second option for making cherry jam jelly involves using 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 preparing the decoction. The peeled fruits are cut into small cubes (no more than 1 centimeter) and sprinkled with lemon juice or covered with granulated sugar so that a brown coating does not form on the surface.

Water, minus one glass of water, is poured into a bowl and placed on the stove. Apple peels are also placed in the pan. Bring the water with the skin to a boil and cook over low heat for 10 minutes. After the specified time, the broth must be filtered and the apple peels discarded.

The broth is put back on the stove and pieces of apples are added to it. You need to cook the compote for 5 minutes after boiling over low heat. After this, potato starch, previously 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 required consistency of the dessert and can range from 2 to 4 large spoons. After adding the starch mixture, bring the jelly to a boil and add jam to it. The drink needs to be simmered for another 5 minutes with constant stirring.

The consistency of the 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 made with potato and corn starch, which were added in equal amounts, then the first will be thicker than the second. Therefore, if the recipe specifies potato starch, and you need 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 specified amount.

For example, if the norm for adding a potato product is 2 tablespoons, then if you use corn starch, you need to add 4 tablespoons. The easiest way to prepare cherry jelly is to use the base in the form of juice. To obtain the dessert, starch is dissolved in cooled juice and brought to a boil on the stove.

There is another difference between the options for using potato starch and corn starch - the cooking time. If you used potato starch, then the jelly only needs to be brought to a boil and immediately removed from the stove. In the second case, the drink should be simmered over low heat for another 5 minutes after boiling.

When the jelly is cooked, a thick film may form on the surface as it cools. 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. As a last resort, if you don’t have the necessary ingredients at hand, you can use wheat flour. One small spoon of starch is replaced with one level tablespoon of flour.