Cherry jelly: from frozen, fresh berries, with pits

With all the abundance of assortment of industrially produced drinks, it can be noted that in home cooking to this day they are actively preparing: smoothies, mousses, compotes, tinctures, juices, kvass, and so on. Kissels, which are made from berries, vegetables, cereals, jams, fruits and juices, do not go unnoticed. But most often berries and fruits are used, since they are easily accessible, and the process of preparing jelly from them does not require special culinary skills and takes the minimum possible time. One of the most popular drinks from this family, undoubtedly, is cherry jelly, which was successfully brewed by our grandmothers. As a rule, fresh cherries or jam made from them have always been used, but today it is possible to purchase a deep-frozen product or freeze the cherries yourself.

Cherries are considered to be a berry, although from a botanical point of view they are more suitable as stone fruits, since they have a stone inside the fruit. And few people know that cherries are often used by traditional healers, as they have a number of beneficial properties that are transferred into any drink prepared from them, including jelly.

How to cook cherry jelly

Previously, this dish was prepared from oats. This cereal has gluten, due to which the contents acquire a gelatinous consistency. Currently, jelly is prepared using potato starch, which acts as a thickener. Therefore, it is an integral component of dessert, without which it is impossible to achieve the desired consistency.

Cherries for jelly are used in different forms. Fresh or frozen whole berries are best. You can buy pitted cherries in stores. Jelly is also prepared on the basis of juices, compotes, and jam.

Important! Sugar or a product that contains it should be added to the composition. Otherwise, the dessert will turn out too sour and tasteless.

How long should you cook cherry jelly?

The cooking time depends on the form in which the berries are added, as well as on the number of components. In any case, heat treatment does not take much time. The main requirement is to ensure the dissolution of sugar. Therefore, they do not cook the delicacy for long, but let it brew well.

Little jelly tricks

The following must be taken into account:

Frozen lingonberry jelly

The amount of these ingredients is not at all an unshakable ratio. And any recipe can always be adjusted to suit personal taste preferences.
The portion of starch added to cherry jelly is also a freely variable value, which depends only on the required degree of consistency of the drink. For each liter of liquid, the following portions of starch will be sufficient: for liquid jelly - three tablespoons, four tablespoons will give the drink a medium consistency, about five spoons will turn the jelly into a fairly dense mousse.
If corn starch is used, then its amount is increased by about one and a half times, since this component provides the drink with less thickness.
When diluting starch, it is advisable to first mix it with sugar in equal parts, and only then dilute it with water. This will minimize the formation of starch lumps.
By the way, to obtain a drink with a natural bright cherry color, it is recommended to dilute the starch directly in cold cherry juice.
It is highly advisable to use seedless jam, and using berries from it is not at all necessary. You can get by with just the liquid component of the jam.
In cases where the diluted jam syrup turns out to be too cloying, a tiny pinch of citric acid will help correct the situation. In addition, it is guaranteed to add special piquant notes to cherry jelly.
To prepare cherry jelly from deep-frozen berries, it is also recommended to purchase the product already pitted.
It is not at all necessary to completely defrost frozen cherries, but it is quite enough to wait until they are relatively soft.
Don’t be upset if the cooked cherry jelly turns out to be very, very thick. This drink can be poured into molds, cooled and please everyone with a wonderful thick jelly.
And most importantly, the entire process of preparing jelly should be accompanied by active stirring of the contents, which will save the drink from the formation of unacceptable starch lumps.

Making divine cherry jelly is so simple that even a completely inexperienced housewife can handle this culinary process. And this axiom is confirmed by the recipes proposed below.

Classic jelly made from cherries and starch

A simple dessert recipe using a minimum set of ingredients. This treat can be prepared very quickly from fresh or frozen berries.

You will need:

cherry – 400 g;
starch - 6 tbsp. l.;
sugar – 4-5 tbsp. l.;
water – 1.8 l.

Important! First of all, you should dilute the starch in water. It is poured into a glass and poured with cold liquid, stirred thoroughly.

You can use fresh or frozen berries

Cooking method:

Place the berries in a saucepan and add water.
Place on the stove, bring to a boil, cook for 3-5 minutes.
Add sugar.
Add the diluted thickener in a thin stream, stirring constantly.
Bring to a boil, remove the pan from the stove.
Leave for 30-40 minutes.

The dessert prepared according to this recipe is not too thick. To make the consistency more jelly-like, you should increase the amount of starch by 2-3 tablespoons.

Frozen currants: a great choice for kids

Black, white and red currants contain a large amount of vitamin C, which we simply need in winter and early spring. As you know, during this period colds become especially acute, and young children are more susceptible to them than anyone else.

Only black currants can be frozen: the denser skin of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season, black currants will help your family fight colds. And in the form of jelly, children will especially like it.

Frozen currant jelly

So, in order to prepare currant jelly from frozen berries, take the following ingredients:

600 g (3 cups) currants;
about 1.5 liters (7 glasses) of water;
200 g (1 glass) sugar;
4 tablespoons potato starch.

Boil water in a saucepan and add currants to it. In this case, the berries don’t even need to be defrosted. After the currants have been boiled in boiling water for literally 5 minutes, add sugar, stirring thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting fruit drink must be strained through cheesecloth without cooling. Meanwhile, thoroughly stir the starch in a glass of water, breaking up any lumps that may arise.

The fruit drink has been strained, and now without the berries, it needs to be put back on the fire. Wait until it boils, and carefully pour in the dissolved starch in a thin stream, constantly stirring the liquid in the pan. The jelly should be removed from the heat after it has reached a boil, but has not boiled.

How to cook jelly from frozen cherries

Using these berries you can make a very tasty dessert drink. It is advisable to remove the seeds before cooking.

Ingredients:

frozen cherries – 2 cups;
water – 2 l;
starch - 3 tbsp. l.;
sugar – 1 glass.

The jelly must be cooled before use.

Cooking process:

Water is poured into a pan and placed on the stove.
When it boils, add sugar and frozen berries.
You need to cook the mixture for 3-5 minutes until the cherries float to the surface.
Then add a thickener dissolved in water, stir and bring to a boil again.

This dessert is recommended to be consumed hot.

Delicious cherry jam jelly

Not everyone likes the taste of frozen berries, and finding fresh ones can be very difficult. In such cases, canned jam will come to the rescue, which is perfect for preparing a sweet treat.

You will need:

jam - 0.5 l jar;
water – 3 l;
sugar - to taste;
starch 4 tbsp. l.

You can use canned jam to make delicious jelly.

Cooking method:

Boil 3 liters of water in a saucepan.
Add jam and sugar, cook for 5 minutes.
Slowly add starch into the liquid, stirring to prevent lumps from forming.
Cook for 5 minutes, then remove from heat.

Those who like more liquid jelly should consume it hot. It will thicken as it cools.

How to cook jelly from cherry juice

This option is perfect for those who do not have berries from which to prepare a sweet treat. You can make this dessert from home-canned juice, or buy it in a store.

Ingredients:

juice – 1 l;
starch - 4 tbsp. l.;
sugar - to taste;
water – 100 ml.

Important! Usually canned berry juices are very sweet. Therefore, it is not necessary to add sugar to this drink.

You can add homemade or store-bought cherry juice

Cooking steps:

Pour the juice into a saucepan, heat, add sugar if necessary.
Bring the juice to a boil.
While stirring the liquid with a whisk, slowly add the diluted thickener.
Cook for 2-3 minutes.
As soon as the liquid begins to thicken, remove the pan from the heat.

This dessert will delight you with its rich taste both cold and hot. It is recommended to immediately pour it into portioned containers.

What are the benefits of lingonberries?

Lingonberries contain a lot of vitamin C, organic acids, antioxidants, and essential oils. Its beneficial properties have long been studied and are used in folk and even official medicine. This berry has the following effect on the body:

increases immunity, helps protect against colds;
reduces inflammation, reduces temperature;
has diuretic properties, removes pathogenic microorganisms from the urinary tract;
normalizes intestinal microflora;
thins the blood, prevents the formation of blood clots;
relieves spasms;
increases the amount of hemoglobin;
normalizes sugar levels;
increases appetite, normalizes the production of gastric juice.

Lingonberry is a very healthy berry containing many vitamins.
In order to preserve useful microelements, it is advisable to subject this berry to heat treatment as little as possible. It is recommended to only bring the jelly to a boil, do not cook it. And in order for all the nutrients to pass into it, the berries need to be ground. There is an option for making jelly almost without cooking.

Important! The use of lingonberries is contraindicated for gastritis with high acidity, peptic ulcers, individual intolerance, and in late pregnancy.

Cherry syrup jelly

This is another simple recipe with which you can make a berry treat. The syrup provides the finished dessert with a rich taste and is an excellent replacement for fresh cherries.

Required components:

syrup – 1 glass;
water – 2 glasses;
starch - 2 tablespoons;
citric acid – 1 pinch;
sugar - to taste.

The thick viscous drink can be drunk or eaten with a spoon.

Cooking process:

You need to heat the water in a saucepan and add syrup to it.
Then sugar and citric acid are added.
The mixture is brought to a boil, starch is poured in, and allowed to boil again.
After this, the dessert is cooled and served in portioned containers.

Strawberry jelly - a classic of the genre

Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in your freezer since summer, which can be useful for compote, and for pie, and even more so for strawberry jelly. This drink is so tasty that neither adults nor children will refuse it!

Take these products:

frozen strawberries – about 0.5 kg;
granulated sugar – 6 tablespoons;
starch - 2 heaped tablespoons;
water - about 2 liters.

Cooking method:

Strawberries do not need to be thawed. Wait for the water to boil in the pan, add sugar and cook for a couple of minutes. Add strawberries, and as soon as the water reaches a boil again, immediately remove the berries.
Leave the broth over very low heat so that it does not stop boiling gently. Meanwhile, use a blender to turn the strawberries into a smooth puree.
Dissolve the starch in water and add this mixture to the boiling broth, stirring constantly. Immediately add strawberry puree. Mix thoroughly and let the jelly boil. Remove from heat.
Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.
Strawberry jelly is usually served cooled. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.

See you again!

Read further:

How to make healthy cranberry jelly

How to prepare milk jelly with starch

Hawthorn jam: recipes with and without seeds with the addition of fruits and berries

How to make jelly from flax seeds yourself

Making delicious compote for the winter Assorted: a selection of recipes

How to prepare jelly and cherry compote

This solution is ideal for those who do not have fresh berries at their disposal. You can use canned or freshly prepared compote.

You will need:

starch - 2 tbsp. l.;
compote – 2 l;
water – 200 ml;
citric acid – 1 pinch;
sugar - to taste.

Important! Berries from the compote can be added to the finished jelly. To do this, they should first be removed and pureed.

To get a delicacy with a jelly-like consistency, you can add 1 tbsp. l. gelatin

Preparation:

Pour the compote into a saucepan and put on fire.
When the liquid boils, add citric acid and sweeten.
Dilute the thickener in water and slowly, stirring constantly, add it to the compote.
Bring the contents of the pan to a boil and remove from the stove.

This dessert is recommended to be served warm or cold. By adding a spoonful of gelatin to the composition, you can thicken it to a jelly-like consistency.

Cherry and cornstarch jelly

This cooking option will certainly appeal to lovers of sweet desserts. Corn starch is a worthy alternative to potato starch. However, it should be remembered that with such a component the finished jelly will be slightly cloudy.

Components:

fresh or frozen pitted cherries – 600 g;
sugar – 6 tbsp. l.;
corn starch - 4 tbsp. l.;
water – 2 l.

Important! First of all, you should pit the cherries and leave them to drain. In the future, it will become the basis for dessert.

The drink can be served cold or hot

Preparation:

Bring water to a boil in a saucepan.
Grind the cherries and sugar using a blender or grind through a sieve.
Add berries to boiling water.
Dilute the thickener with water.
Add it and bring the mixture to a boil.

The amount of sugar can be changed depending on personal preference. You should also consider the sweetness of the cherries so as not to make the treat too tart.

Recipes

Naturally, the simplest option for preparing a cherry drink remains the tried and tested classic.

Classic version

For this jelly, not only ripe fresh cherries are suitable, but even frozen ones, but the amount of water in this option will have to be slightly reduced.

You will need:

Select cherries - about half a kilo.
Starch - about four tablespoons and without a slide.
Sugar - three tablespoons or to taste.
Water – approximately one and a half liters.

Recipe for frozen cherry and cranberry jelly

This combination will certainly appeal to berry lovers. The finished treat will delight you with its taste and become a source of valuable vitamins and other useful substances.

Required ingredients:

frozen cherries – 300 g;
cranberries – 100 g;
water – 1 l;
starch - 4 tbsp. l.;
sugar – 7-8 tbsp. l.

Important! The berries need to be given time to defrost, otherwise the liquid that forms in the refrigerator will get into the dessert.

Cherries and cranberries in the drink retain all valuable vitamins and many beneficial substances

Cooking steps:

Mash the defrosted berries and remove the seeds.
Pour in water and sweeten.
Bring the mixture to a boil, cook for 5-7 minutes.
Add the diluted thickener and stir so that there are no lumps.
Cook for 3-5 minutes until the liquid begins to thicken.

The sweet drink with cherries and cranberries is recommended to be drunk hot. If you like a thicker consistency, you should wait until it cools.

Recipe for canned cherry and orange jelly

This is a popular version of a sweet dessert that is sure to delight with its original taste. It is best to use berries left over from canned compote, as they are enriched with useful substances.

Ingredients:

water – 2 l;
canned cherries - 2 cups;
orange - 1 piece;
starch - 6 tablespoons;
sugar - at your discretion.

Pour the finished jelly into glasses and serve with pies and other baked goods.

Cooking process:

Pour water into a saucepan, add berries and thinly sliced orange.
When the liquid boils, add sugar and cook for 5 minutes.
At this time, you need to dilute the thickener.
The mixture is slowly introduced into the dessert and allowed to simmer for 5-6 minutes, after which it is poured into portioned containers.

How to cook jelly from cherries with cinnamon and cardamom

Using spices you can prepare a fragrant liquid dessert. This delicacy will certainly please both children and adults.

Required components:

fresh or frozen cherries – 0.5 kg;
water – 2 l;
starch - 3 tbsp. l.;
cinnamon – 1 tsp;
cardamom - half a teaspoon;
sugar – 1 glass;
vanillin – 1 g.

Important! The recipe calls for using whole cherries. Therefore, you should not grind them or beat them with a blender.

You can use a cinnamon stick instead of ground cinnamon.

Cooking method:

Place the berries in a saucepan and add water.
Bring to a boil, add spices.
Cook the mixture for 5 minutes.
Add diluted thickener.
Cook for 2-3 minutes, then remove from heat.

It is recommended to serve the delicacy chilled. Then the aroma of the spices that are part of it is better revealed.

Cranberry sauce -5 popular recipes for original gravy for dishes

Cranberry sauce will not leave anyone indifferent; it is good for both meat and poultry, as well as sweet dishes. There are many recipes for making cranberry sauce, but the main ingredient is cranberries.

The value of cranberries can hardly be overestimated; they are rich, according to Wikipedia definition,

"Vitamin C, in this respect equal to oranges, lemons, grapefruits, and strawberries. Among other vitamins, fruits contain B1, B2, B5, B6, PP. Cranberries are a valuable source of vitamin K1 (phylloquinone), on par with cabbage and strawberries.”

But this is not all the “charms” of cranberries, but I’m not talking about that today, let’s return to cranberry sauce and prepare cranberry sauce according to the recipes below.

1. Cranberry sauce for meat

2. Cranberry sauce for duck

3. Cranberry sauce for turkey

4. Cranberry sauce for baking

5. Cranberry sauce for steak

Cranberry sauce for meat

We need:

100 ml dry red wine
100 g cranberries, preferably dried
100 g brown sugar, or regular sugar
1 orange
3-4 cloves
1 bay leaf
1 cinnamon stick

Preparation:

1. Remove the zest from the orange, or rather from its half, and squeeze out the juice from the entire orange.

2. Pour sugar into a saucepan and place on the stove, while stirring, melt the sugar over medium heat, then add wine and continue to simmer over low heat until the alcohol evaporates, 3-4 minutes.

3. After, add orange zest, cranberries, spices, and with the lid on, boil for another 15 minutes.

4. Remove the bay leaf and cinnamon from the finished mixture.

6. Transfer the finished cranberry sauce into sterilized jars and cool. Stores in the refrigerator for up to 2 months. This sauce can also be served with turkey, ice cream and baked goods.

Cranberry sauce for duck

We need:

500 g cranberries
200 g sugar
1 orange
1/4 tsp. allspice
1/4 tsp. ground nutmeg
50 ml water

Preparation:

1.Remove the zest from the orange and squeeze out the juice.

2. Pour cranberries into a saucepan, sprinkle with sugar, add zest, pour in water and put on medium heat, boil for 8-9 minutes.

3. Add pepper and nutmeg, stir and cook for 2-3 minutes, then add orange juice, simmer over low heat and turn off the heat.

4. Mix the entire mixture in a blender and then rub through a strainer.

5. Serve with meat, duck.

Cranberry sauce for turkey

We need:

2 tbsp cranberries
1.5 tbsp. water
0.3 tbsp. wine port
1 tsp orange zest
juice of 1 orange
0.5 tbsp. Sahara
1 tbsp. corn starch
0.5 tsp nutmeg
0.5 tsp ginger
0.5 tsp black pepper
1 tsp salt
10-15 rosemary leaves

Preparation:

1.Pluck rosemary leaves from the branches and chop.

2. Remove the zest and squeeze the juice from the orange. We dilute starch in a small amount of water.

3. Place cranberries in a saucepan and fill with water, add sugar, zest, spices, rosemary and orange juice, mix everything thoroughly and put on low heat. From the moment of boiling, boil for 15 minutes, 5 minutes before the end of cooking, pour in the starch and cook until the end, stirring.

4. Cool slightly and blend with a blender. Once cooled, the sauce will thicken. It should sit for a couple of hours.

Cranberry sauce for baking

We need:

200 g fresh cranberries
70-100 g sugar
100 ml dry white wine
20 g butter
1/2 orange zest
juice of 1 orange

Preparation:

1. Prepare the orange juice and zest and wash the cranberries.

2. Pour the wine into a saucepan and heat it up, then use a long stick to set the wine on fire so that the alcohol evaporates, and add the cranberries, zest and pour in the juice. Boil over low heat for 7-8 minutes.

3. Grind with a blender and filter through a sieve, if anyone doesn’t like grains.

4. You can leave a few whole cranberries and mix them with the main mass. Serve with baked goods, meat, and poultry.

How to make cherry jelly with lemon juice

The taste of citrus will be an excellent addition to a berry dessert. In addition, making such a delicacy is very simple.

Required:

cherry – 400 g;
lemon – 1 piece;
water – 2.5 l;
starch – 5 tbsp. l.;
sugar - half a glass.

First of all, seeds should be removed from the berries. The pulp must be crushed with a blender to obtain a homogeneous paste. Separately squeeze out the juice from the lemon.

The result is a delicious drink with a pleasant lemon aroma.

Subsequent stages:

Place the water on the fire and bring to a boil.
Add berry pulp and sugar, add lemon juice.
The thickener is dissolved in water and poured into the drink.
The mixture is boiled for another 5-8 minutes.

The finished treat is poured into portioned containers. The delicacy can be decorated with mint leaves and lemon slices.

Jelly made from cherry jam, starch and apples

This cooking option has gained great popularity due to its original taste. In addition, the components necessary for such a thick drink are available all year round.

Required components:

cherry jam – 0.5 l jar;
2 large apples;
water – 1 l;
potato starch - 2 tbsp. l.

Important! The apples are cooked first. They need to be peeled and seeds cut into equal cubes or slices.

You can add fresh or dried apples to the drink

Cooking method:

Pour water into a saucepan and add apple peels to it.
The mixture is brought to a boil and kept for another 8-10 minutes.
The peel is removed and the chopped apples are added to the liquid.
Boil the mixture for 5 minutes, add diluted starch.
When the contents of the pan boil, add jam and stir.
Cook for another 5 minutes.

When finished, the jelly should be homogeneous and thick. You can add a little honey to it and eat it with a spoon.

Calorie content of jelly

Regardless of the type of drink, jelly does not include either proteins or fats. The energy value of jelly is determined by the presence of granulated sugar and natural starch in it. These components are the main sources of carbohydrates.
There is one exception - jelly can contain proteins and fats only if the drink is prepared on a milk basis. Calorie content directly depends on the ingredients used. The energy value of skim milk is no more than 80 Kcal.
If you prepare a drink using a whole product, the figure will be within 120 Kcal. If you are watching your own weight, jelly made with oatmeal is more suitable for you. Its benefits are obvious, and the energy value will not exceed 100 Kcal. The calculation is taken into account per 100 ml. drink
Low-calorie jelly includes fruit and berry drinks. In this composition, the energy value ranges from 50 to 60 Kcal per 100 ml. mixtures. The indicator depends on the preferred ingredients.

Thick jelly made from cherry jam, starch and cream

Making a jelly-like dessert is very simple. To do this, just increase the amount of thickener and let the finished treat brew.

Ingredients:

frozen cherries – 500 g;
water – 1.5 l;
starch - 8 tbsp. l.;
sugar – 5-6 tbsp. l.;
cream - to taste.

Using starch, the drink is thickened to the desired consistency.

Cooking process:

The pits are removed from the cherries.
The pulp should be pureed with added sugar.
The resulting mass is added to water, brought to a boil and cooked for 5-7 minutes.
Then a diluted thickener is added to the composition.
Hot jelly should be poured into dessert glasses. They are left to allow the treat to thicken and cool. After this, you need to add cream to each serving, and the treat can be served.

Step-by-step recipe with photos and videos

Fragrant and tasty jelly made from frozen cherries and starch is a delicious delicacy that can be prepared in a few minutes and served both as a drink and as an alternative to dessert. Prepared from four ingredients, with the addition of potato starch, cherry jelly is thick, viscous and glossy, like soft jelly. The finished jelly has a rich cherry flavor, pleasantly refreshes, quenches thirst and satiates. Try it!

Place frozen cherries in a saucepan (do not defrost) and pour in 900 ml of cold water.

Bring the water to a boil and cook the cherries over low heat for 5-7 minutes.

Then strain the mixture, separate the fruits and squeeze.

Place the cherry broth in a saucepan, add sugar to taste and bring to a boil.

Dissolve starch in 100 ml of chilled boiled or cold drinking water. Since starch in water quickly settles, immediately before adding the mixture to the pan, it must be thoroughly mixed again.

The indicated proportions of the total amount of water and starch are designed for the preparation of thick jelly. To prepare a thinner version of the drink, reduce the amount of starch to 1-2 tbsp.

When the cherry broth boils, reduce the heat to low and, stirring constantly, pour in the starch dissolved in the water.

Over low heat, bring the mixture to a boil again. As soon as the first bubbles appear on the surface of the mixture, the fire must be turned off immediately. If you let the drink boil, it will become liquid.

Sprinkle hot jelly with 2-3 pinches of sugar and cool before serving. Sugar will prevent the formation of a film on the surface of the drink during cooling.

To paraphrase a once popular advertisement, we can say – don’t like jelly? It means you just don’t know how to cook it! Properly prepared jelly is an enveloping and silky drink.

Total cooking time – 2 hours 0 minutes
Active cooking time – 0 hours 7 minutes
Cost - very economical
Calorie content per 100 g – 65 kcal
Number of servings – 6 servings

How to cook cherry jelly with the addition of other berries

You can prepare a tasty and sweet treat from different ingredients. Cherry goes well with other berries, which will complement the taste of jelly and enrich it with useful substances.

You can add to dessert:

strawberries;
raspberries;
currants;
grape;
blackberries;
viburnum;
cherries.

Making assorted jelly is very simple. For 2 liters of water, 300 g of cherries and 200 g of any other berries are enough. The ratio can be changed and the components taken in equal quantities.

To make the drink homogeneous, it must be strained through a sieve.

Cooking method:

Remove pits from cherries.
Mix with other berries and add sugar.
Pour the mixture with water and bring to a boil.
Cook for 5 minutes, then add 3 tablespoons of starch diluted in water.
Cook until thickened.

With this recipe you can easily prepare a fragrant and rich dessert. The finished delicacy is supplemented with honey, jam or sweet syrups.