Kissel from cherries, strawberries and chokeberries in a slow cooker
For this jelly, I use berries from my garden, which I freeze in large quantities in the summer. And in winter and spring I often cook berry jelly from them.
Ingredients
- 300 g cherries (I took frozen, but thawed it first)
- 200 g strawberries (same)
- a large handful of chokeberry (did not even defrost)
- 1.5 l water + 200 ml
- 150 g sugar
- 4 tbsp. l. topped with corn starch (you need less potato starch)
Cooking
Step 1
Pour the berries into the multicooker bowl, add one and a half liters of water, sugar and set the "Dessert" mode to 160 degrees for 40 minutes. You need to cook with the lid open.
Step 2
For 10 min. before the end of cooking, add starch diluted in 200 ml of cold water. Stir. Then strain the jelly and cool.