A thick cherry jelly from frozen cherries and starch is a fragrant and tasty drink, which is prepared in just 15 minutes.


Cherry frozen – 350 g

Cold drinking water – 1 liter

Sugar – 180-220 g (to taste)

Potato starch – 60 g

  • 64 kCal
  • 15 minutes.

Cooking process

A fragrant and delicious kissel from frozen cherries and starch is an appetizing treat that can be cooked in a few minutes and served as a drink or as an alternative to dessert. Cooked from four ingredients, with the addition of potato starch, the cherry kissel turns thick, viscous and glossy like soft jelly. Finished kissel has a rich cherry flavor, pleasantly refreshing, quenches thirst and sates. Try it!

Prepare the ingredients.

Ingredients for jelly from frozen cherries

Place the frozen cherry in the pan (without defrosting) and pour in 900 ml of cold water.

Put cherries in the water

Bring the water to a boil and cook the cherry on low heat for 5-7 minutes.

To boil water

Then strain the mixture, separate the fruits and wring out.

Strain the compote

Place the cherry broth in a saucepan, add sugar to taste and bring to a boil.

Pour sugar

Dissolve the starch in 100 ml of cooled boiled or cold drinking water. As the starch in the water quickly settles, just before adding the mixture to the pan it must be thoroughly mixed again.

The indicated proportions of the total amount of water and starch are calculated for the preparation of a thick jelly. To make a more liquid version of the drink, reduce the amount of starch to 1-2 tablespoons.

Dilute starch in water

When the cherry broth begins to boil, reduce the fire to a minimum, and stirring constantly, pour the starch dissolved in the water.

Pour starch water into compote

On a small fire, bring the mixture back to the boil again. As soon as the first bubbles appear on the surface of the mixture, the fire must be switched off immediately. If you allow the drink to boil, it will become liquid.

Boil the jelly

Sprinkle the hot jelly 2-3 with a pinch of sugar and refrigerate before serving. Sugar prevents the formation of a film on the surface of the drink during cooling.

Sprinkle with sugar kissel

Kissel from the frozen cherry is ready.

Recipe for jelly from frozen cherry

Kissel from the frozen cherry