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Cherry jelly

Author
Cookinero 21 Feb 2025
8450
Cherry jelly

Kissel is a sweet thick drink that differs from compote in that starch is added to thicken it. You can use any fruits and berries to make it. This recipe uses cherries, which have a special sweet and sour taste. Both frozen and fresh cherries are suitable for kissel. The drink turns out very tasty and nutritious. And if you make the kissel thicker, you can use it as a berry sauce for sweet casseroles and desserts.

How to cook Cherry jelly

Step 1

Cherry jelly

Place the cherries in a saucepan, pour in enough water to cover the berries. Put the saucepan on the fire. When the water boils, add sugar and stir. Reduce the heat to low and cook the berries for 10 minutes.

Step 2

Cherry jelly

Strain the resulting compote through a fine sieve.

Step 3

Cherry jelly

Dissolve the starch in a cup of water and pour it into the cherry compote. Put the compote on the fire and cook for 2 minutes until it thickens slightly. Then remove from the fire, let the jelly stand and thicken.

Cherry jelly - FAQ About Ingredients, Baking Time and Storage

Yes, frozen cherries work well for this recipe. No need to thaw them—just adjust cooking time by a minute or two if needed.
Cornstarch or arrowroot powder are great substitutes for starch—use the same quantity for a similar thickening effect.
Store in an airtight container in the fridge for up to 5 days. Stir before serving if it separates slightly.
Yes! Swap sugar with a keto-friendly sweetener like erythritol or monk fruit, but note the texture may vary slightly.
It's already vegan-friendly! Just ensure your sugar is vegan (some are processed with bone char).
Try it on toast, swirled into yogurt, or as a dessert topping for ice cream or pancakes.
Absolutely! Use a bigger pot and increase cooking time by 1–2 minutes when thickening.
Yes, freeze in portion-sized containers for up to 2 months. Thaw in the fridge overnight and stir well before serving.
Next time, add ½ tsp more starch or simmer 1–2 minutes longer. For now, chill it—it’ll thicken more as it cools.
Enhance it with a splash of vanilla, almond extract, or cinnamon during cooking for extra depth.

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