How to cook jelly from cherries?

Kissel - a very tasty dessert, known since ancient times. Thick drink can be prepared from a variety of products. In summer, the best is a refreshing dessert made from cherries.Such a drink is not only tasty, but also healthy and nutritious. About how to cook jelly from cherries, and will be discussed in this article.

The composition and calorie content of a cherry kissel largely depends on the recipe for which the dessert was prepared. The amount of calories in the first place affects the rate of laying the sugar, which was used in the recipe. For those who are watching their weight, it is best to use the jelly version without sugar.

The classic recipe for thick cherry drink involves the use of 4 tablespoons of granulated sugar, 2 tablespoons of potato starch and 400 grams of cherry per 600 milliliters of water. The calorie content of this dessert will be 67.8 kcal per 100 grams. If the cherry drink was cooked without the addition of sugar, then its caloric content will be 51 kcal per 100 grams.

The chemical composition of the jelly due to its constituent ingredients. Cherry contains many vitamins and microelements, which are preserved after the heat treatment of berries, if you correctly follow the technology of preparation.

Thanks to cherries, the following elements will be present in jelly:

• vitamin C;
• antioxidants;
• ellagic acid;
• vitamin A;
• manganese;
• menadione;
• potassium;
• copper.

Another major component of cherry jelly is potato starch. It also includes a large number of nutrients. First of all, these are B vitamins, tocopherol and ascorbic acid.

Also starch contains a large amount of minerals, such as:

• potassium;
• phosphorus;
• magnesium;
• copper;
• iron;
• manganese;
• calcium;
• zinc;
• sodium.

In addition to the excellent taste characteristics, cherry jelly is very useful for the body. Due to its cherry content, the drink helps to eliminate toxins from the body. Kissel, depending on the amount of starch added, can vary in consistency: from liquid to thick. However, in any case, the drink will be viscous, so that it can reduce pain during exacerbation of gastritis and ulcer, since when it enters the stomach, the kissel envelops its walls.

As for contraindications to the use of cherry kissel, the first drink can not drink people who are allergic to the components of the dessert. It is also not recommended to use kissel for diabetics and people who are overweight: the product of berries and starch contains a fairly large amount of carbohydrates, which can adversely affect health in diabetes and obesity.

There are several options for making cherry jelly. They differ in components and consistency. Dessert can be cooked not only from fresh berries, but also from frozen cherries, juice or even jam. According to the consistency distinguish liquid, medium thickness and thick jelly.

For the preparation of classic cherry jelly used only fresh berries. To prepare such a drink is not particularly difficult.

Consider this process step by step.

• Fresh berries should be well washed and it is desirable to remove the bones. 800 grams of purified cherries are taken to 1 liter of water.
• Water is poured into the pan, while not filling half the glass. The liquid is brought to a boil, after which the berries and granulated sugar are put into it (6–8 tablespoons). Compote boil over low heat for 7 minutes.
• In half a glass of water it is necessary to dilute the starch from the potato. To get a liquid drink, take 2 large spoons of potato starch, medium density - 3, thick - 4. 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, then remove it from the stove. Kissel can be poured into cups immediately and allowed to cool slightly.

A thick drink of berries can be prepared throughout the year, if you freeze the cherry in advance. With proper freezing and storage of berries do not lose their useful properties. You do not need to defrost the cherries before preparing the jelly. Two glasses of frozen berries immediately poured 800 milliliters of pure water and sent to the stove.

Compote is cooked on low heat for 10 minutes after boiling. After this time, boiled berries are removed from the liquid and kneaded in any convenient way. If the cherry was pitted, then the easiest way to grind it with a blender. The resulting mass again lay in the compote and mix. Then filtered using a sieve or gauze and put on the stove.

Optionally, you can add sugar. Otherwise, the jelly will turn sour. In a glass of cold water to dissolve 4 teaspoons of potato starch. The resulting mixture is gradually poured into the compote, while constantly stirring the jelly. After the drink boils, it is removed from the heat and allowed to brew for 15 minutes.

Kissel is prepared not only from frozen and fresh berries. You can also use cherry jam for cooking. In the first variant, only the mass separated from the berries is used. Half a glass of such a cherry liquid goes to 1 liter of water.

Water, without one glass, you need to pour into an enamel pan and bring to a boil. In a glass of cold water, dilute the potato starch, after which a thin stream is poured into boiling water with constant stirring. After dissolving the starch mass, sugar and jam are put into the pan. Kissel is boiled for 5 minutes, after which he needs to be given some time to get it.

The second variant of making jelly from cherry jam involves the use of fresh apples. Per liter of water, you need to take 3 medium or 2 large apples.

Fruits must be thoroughly washed, peeled and seeds removed. Peel the fruit does not need to immediately throw away - it is also used in the preparation of the decoction. Peeled fruits are cut into small cubes (no more than 1 centimeter) and sprinkled with lemon juice or covered with granulated sugar so that no brown patches form on the surface.

Water, without one glass of water, is poured into dishes and put on the stove. Also put apple peel in the pan. Water with the skin is brought to a boil and simmer on low heat for 10 minutes. After the specified time, the broth should be drained and the peel of apples thrown away.

The decoction is again placed on the stove and pieces of apples are added to it. Cook compote need for 5 minutes after boiling on low heat. After that, potato starch, previously diluted in a glass of water, is poured into a saucepan.

The amount of starch, as in the first recipe with jam, will depend on the desired consistency of the dessert and can be from 2 to 4 large spoons. After adding the starch mixture, the jelly is brought to a boil and jam is added to it. The drink must also be boiled for 5 minutes with constant stirring.

The consistency of the jelly is not affected by the boiling time after boiling, but by the amount and type of starch used. If, for comparison, to take drinks on potato and corn starch, which were added in the same amount, the first will be thicker than the second.Therefore, if potato starch is specified in the recipe, and it is necessary to replace it with corn so that the consistency of the jelly is the same, you should take the product in double quantity from the specified norm of bookmark.

For example, if the rate of laying a potato product is 2 tablespoons, then in the case of using cornstarch, add 4 tablespoons. The easiest way to make cherry jelly is to take the base in the form of juice. To obtain a dessert, starch is dissolved in chilled juice and brought to a boil on the stove.

When the jelly cooks, a thick film may form on the surface when it cools. To avoid this, the dessert should be lightly sprinkled with sugar or powdered sugar.

Instead of potato starch is allowed to use flour. It is better if it is a rye or oatmeal product. In extreme cases, if the right ingredients were not at hand, you can use wheat flour. One small spoonful of starch is replaced with one tablespoon of flour without a slide.

To learn how to cook sugar-free cherry kissel, see the video below.