Yummy Cherry Jelly with Sweetened Cream
This is the 25th post for #BlogchatterA2Z 2021 powered by Blogchatter. Let me tell you the anecdote behind my new-fangled recipe of Yummy Cherry Jelly with Sweetened Cream! Yes, the fresh, wild, bright crimson, juicy and luscious gems compelled me to grab the last box before it was snatched away by another cherry lover. Come on stop laughing. When in season, a few boxes do trickle down to the torrid south, and the supermarkets sell them albeit pricier than other fruits.
I know Cherries require high altitudes and colder climates to grow but I am glad that connectivity has become so good that we starving people down south can enjoy the fruits grown in Jammu and Kashmir, Uttar Pradesh and Himachal Pradesh. Most of the cherries in India are small, bright, and tarty with a hint of sweetness but I am not complaining as I love these ruby red beauties
Yummy Cherry Jelly with Sweetened Cream
As most coloured fruits, the antioxidants in cherries fight free radicals, and thereby reduce the risk of cancer, slow signs of ageing and ward off heart disease. If I lived in Cherry land I surely would have externally applied cherries as they moisten, tighten and smoothen the skin and eat Fresh Cherry Jelly with Sweetened Cream!
Now I had this box of cherries and I ate almost half of them but then how much can one person eat, isn’t it? I wanted to make the most of them and wondered what dessert I could make with them. There was a packet of strawberry jelly crystals feeling lost at the back of my grocery shelf and I knew what I wanted to make; Yummy Cherry Jelly with Sweetened Cream.
I washed the cherries and set them to drain. Pulled out my jelly mould and set out to make a beautiful low-calorie dessert with these ripe red beauties. I did not pit the cherries as I wanted them whole in the jelly.
Recipe for Yummy Cherry Jelly with Sweetened Cream
1 packet Jelly crystals-90gms
2 cups fresh cherries washed and drained
4 tbsp sugar (optional)
2 cups water
1 bowl sweetened fresh cream
The Jelly was not prepared according to pack instructions which said 3 cups of water. Instead, I used 2 cups of water so that the jelly would hold the cherries and not give way.
Firstly, empty the contents of the Jelly Mix and Jelly premix sachet into a bowl.
Next, heat two cups of water and add to the jelly mix.
Now, add 2 Tbsps of powdered sugar to the jelly mix, if desired. Stir well till all the crystals dissolve and the jelly syrup is translucent.
I did not pit the cherries as I wanted them to hold their shape and look like spheres of jelly pearls.
Subsequently, take a jelly mould or cake Bundt pan and rinse it with water. Place all the cherries evenly around. Pour the jelly. Refrigerate until set.
If you want to make a rich dessert then serve the jelly with some fresh sweetened cream.
Finally. move the jelly mould from the freezer to the crisper section once it sets.
Lastly, when it is ready to serve, unmould the jelly onto a tray.
Yummy Cherry Jelly
I overturned my mould on a cake stand and it slipped out smoothly as I had rinsed the pan first. If your jelly is frozen then dunk it in hot water and then unmould it.
Top with cream and more cherries and serve.
This jelly with ripe cherry notes is an absolute winner! Come fall in love with this Yummy Cherry Jelly with Sweetened Cream as I did!
My previous posts for #BlogchatterA2Z are Andhra Pachi Tomato Pachadi, Bourbon Cream Pudding, 5 reasons to use cast iron utensils, Egg Dosa How to Make Fajitas, My First Visit to Goa Healthy Garlicky Potato Wedges, Mango Mint Iced Tea, Travelogue on Kashmir, Tomato Pappu, How to grow marigolds from dry flowers, How to make Nalleru Pachadi, No-cook Oreo Rosogulla Cream Pudding. Pineapple Chicken Curry, Crusty Kale Mushroom Quiche Cups, Raw Mango Iced Tea Mother Sparsh Baby Wipes and Complimentary and Alternate Therapies for Depression Ultimate Tornado Potatoes Virgin Mango Mojito and 10 World Heritage and Historic Indian Sites and Virgin Lychee Mojito