Cherry jelly

Fragrant cherry jelly with lots of berries. The jelly turns out to be so pleasantly viscous that you can eat it with a spoon. We eat it for breakfast. If you want a more liquid consistency, reduce the amount of starch to 2 tbsp. l .

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.2

Cherry

300

Sugar

100

Potato starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 20 g

47 kcal

GI: 70 / 0 / 30

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Measure the ingredients.
Step 2:
Wash the cherry, dry it, remove the seeds.
Step 3:
Pour sugar into the cherry and leave for 1 hour.
Step 4:
Boil 1 liter of water.
Step 5:
Put the cherries together with the juice in boiling water. Cook, stirring, over low heat for 5-7 minutes.
Step 6:
Dilute starch in the remaining 200 ml of water.
Step 7:
With constant stirring, pour the diluted starch into the hot cherry compote. Bring the jelly to a boil and remove from heat.