Dried cherry jelly
Berry dessert made from cherry decoction thickened with starch; softened berries remain inside.
40 min · 4 servings
Per serving
Approximately 151 kcal Protein: 0.3 g Fat: 0.2 g Carbohydrates: 37.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Check all ingredients according to labeling.
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Dried pitted cherries – 100 g
- Water for cooking - 800 ml
- Cold water for starch - 100 ml
- Sugar - 40 g
- Corn starch - 30 g
How to cook
- Rinse the cherries and make sure there are no seeds. Cover with cooking water and cook for 15 minutes until soft.
- Add sugar. Lightly mash some of the berries with a spoon, leaving the rest whole.
- Dissolve the starch in the cold water intended for it. Pour a thin stream into the hot cherry broth, stirring continuously.
- Bring until the first bubbles appear and cook for another minute over low heat.
- Pour into small cups. Serve warm or refrigerate until firmer in texture.
Products for the recipe
- Cherry — Dried pitted cherries are included in the recipe. The quantity depends on the number of servings.
Author's version of fruit jelly made with dried cherries and corn starch. The berries remain in the dessert. The photo shows blackcurrant jelly as an example of thickness and presentation. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Kissel · CC BY-SA 4.0