Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

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:

1. Wash the berries, remove the seeds.
2. Using a sieve, grind the cherries.
3. Pour water over the pulp and bring to a boil.
4. Mix starch with cold water.
5. Strain the resulting broth into a saucepan, put on high heat, add sugar and starch, add water and bring to a boil.
6. 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.
7. 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:

1. Without defrosting, place the cherries in a pan of water.
2. 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.
3. The resulting compote should be strained and put back on the fire, bringing to a boil.
4. Using a fork, mix the starch with cold boiled water.
5. Pour starch into the boiling drink, constantly stirring the cherry jelly in a thin stream so that no lumps form.
6. Add sugar, stirring until completely dissolved.
7. Reduce the heat and cook the jelly until a thick consistency forms. If the drink is very liquid, you can add more starch.
8. 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:

1. Put water on high heat, add sugar and cherries to it.
2. When the berries rise to the top, boil them for several minutes.
3. When preparing the syrup, you should prepare the starch. It should be diluted in half a glass of cold water, stirring until smooth.
4. 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.;
5. Pour the starch in a thin stream, mixing thoroughly so that no lumps form;
6. 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:

1. Peel the kiwi and cut into small pieces.
2. Using a sieve, grind the kiwi until pureed and pour into the pan.
3. Add half a liter of water to the puree, place over medium heat and bring to a boil.
4. When the water boils, add cherries, sugar and mix the drink thoroughly.
5. It is better to keep the heat medium and constantly ensure that the contents of the pan do not boil too much.
6. While the compote is cooking, mix the starch with cold water.
7. Strain the compote.
8. Place the strained drink on the fire and bring to a boil;
9. When the drink boils, you can carefully pour in the starch, stirring the jelly well.
10. Add the remaining kiwi juice to the jelly and turn off the heat.
11. To prevent a thick crust from forming on the jelly, it is better to cover the pan with a lid.
12. 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.

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, not 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 the same amount, 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.

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.

To learn how to cook cherry jelly without sugar, watch the video below.

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 you should 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.

1. Thaw the cherries; if there are pits, remove them and throw them away.
2. Boil water, add lemon juice.
3. Transfer the cherries to slowly boiling water and simmer for 2-3 minutes.
4. Drain into a separate saucepan and set aside remaining cherries.
5. Add sugar and vanillin to the resulting compote and heat until dissolved.
6. Dissolve the starch in cold water, pour into the compote in a thin stream, stirring continuously and vigorously.
7. Bring to a boil, simmer for 2-3 minutes, set aside from heat
8. 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 do we need:

• 1 liter of water
• 4 tbsp. pitted cherry jam
• 1 tbsp. starch
• sugar - to taste

How to cook:

1. Dissolve the jam in water and bring to a boil. Boil for 2-3 minutes.
2. Strain and separate the berries from the compote.
3. Leave to simmer over low heat until the liquid barely simmers.
4. Stir starch in 100 ml of cold water.
5. Pour the starch into the water in a thin stream, stirring constantly to avoid lumps.
6. 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.

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 can be stored for 2-3 days. For easy storage, pour it into a jug or bottle and put it in the refrigerator. Bon appetit!