A thick, tender dessert, or a drink with a pleasant, silky taste, cherry jelly is a worthy alternative to compotes and fruit drinks. Kiss can quench both thirst and hunger - a very nutritious dish due to its starch content. And 1000 years ago, when jelly appeared, they were made from flour: wheat, rye, pea or oatmeal.
The name "jelly" comes from the Old Slavonic word "kysel", meaning "sour", "pickled", since the very first jelly was prepared with leaven. The flour jelly turned out to be thick, and they ate it as a separate dish, adding meat broth or vegetable oil, milk or a sweet honey drink. Much later, when potato and potato starch appeared in our latitudes, they began to prepare sweet jelly with berries and fruits and serve them as dessert.
In the summer heat, fruit and berry jelly go with a bang! Very tasty, sour-sweet turns cherry jelly, which we prepare today. According to the same recipe, replacing cherries with other seasonal berries, you can cook a variety of jelly: strawberry, raspberry, currant ... Each of them will have useful features! The properties of jelly depend on which berry it is made from.
Blueberry will make eyesight vigilant, like an eagle, and positively affect digestion. Dietary apple, plus this, is rich in iron and vitamins. Cranberry contains acetylsalicylic and ascorbic acids - nothing more than aspirin and vitamin C, therefore it is an effective (and tasty!) Remedy for colds. A cherry jelly is a good antiseptic that improves the airways. So, if under the air conditioning or in a draft happened to catch a summer cold - prepare a cherry jelly. But even better - be healthy and make a delicious dessert just like that, for fun!
Ingredients for Cherry Jelly:
For 500-600 ml of water:
- 300-400 g of cherries;
- 3-4 tbsp Sahara;
- 1-2 tbsp potato starch.
You can adjust the amount of sugar and starch to your liking. If the cherries are sour, but you love the better, take more sugar; if the berries are sweet and you want a drink with sourness - a little less.
To boil a liquid, drinking jelly - 1 tablespoon of starch is enough for 0.5 l of water; and if you want a thick jelly, like jelly, take 2 tablespoons. If you take even more potato flour, you get a dessert “Kiselye shores”, which can be cut with a knife. Children may like this option: if you pour a thick jelly in a deep wide plate, and when it hardens, cut out different figures with cookie cutters and pour milk into it, it will turn out just like in a fairy tale.
Cooking Cherry Jelly:
Rinse cherries under running water in a colander, clear of petioles. If you are not in a hurry, it is better to clean them from the seeds - eating berries in the finished jelly will be much more pleasant.
Pour water into an enameled saucepan, a little (leave a quarter cup). Bring the water in the pan to a boil, pour the cherries and sugar.
Cook over medium heat until the color of the drink becomes bright, saturated.
Meanwhile, pouring starch into a cup, pour the remaining water into it. Stir thoroughly so that there are no lumps left, and the starch is completely dissolved.
Immediately pour the starch dissolved in water into a boiling compote with constant stirring. If you have diluted the starch in advance, then mix it again before pouring it into the cherries, as, after standing, the starch settles to the bottom and can come in clumps.
Stir the jelly well and boil until it boils - you will see how it thickens and begins to gurgle. So done!
Pour the cherry jelly into the bowls or cups and wait until it cools - you can burn yourself with a thick hot drink, so be careful and try it yourself before offering the children.
And to a cup of cherry jelly it’s great to bake butter pies with cherries. Cherry jelly is ready. Enjoy your meal