The main property that distinguishes jelly from other drinks is its density. The main question that inexperienced housewives ask when they prepare jelly is how much water and starch you need to have in the recipe in order to get the desired consistency of the finished drink.

The finished jelly, the cooking of which has different time requirements, has a different density also due to the form in which the main fruit and berry ingredient is used - in powder, frozen or fresh.

Basic requirements for jelly

In order for the drink to taste good, it is necessary to adhere to some rules during their preparation, requiring that the jelly be homogeneous and without lumps. For this:

1. The starch must be diluted separately in cold water.
2. It will protect against the formation of lumps and dilution of briquetted jelly in cool water.
3. When cooking fresh berries and other bases in the drink (milk, cereals), the thickener diluted in water must be poured into the finished mixture gently in a thin stream, constantly stirring the composition.
4. Kissels are boiled for up to 5 minutes (this is the limit) and only at the moment when bubbles appear on the surface, they turn it off. This suggests that the jelly is ready. With a longer cooking, the jelly may not get the desired consistency.
5. Before using powder jelly, it is recommended to soak the product in a pack in cool water at room temperature.

In the requirements for how much to cook jelly in a slow cooker, housewives tend to the optimal time of 15 minutes on the "Steam cooking" mode. Then leave in the "Heating" mode for 30 minutes.

The lumps in the jelly don't just spoil the taste. The starch collected in the clot, which then enters the stomach in this form, can provoke intestinal upset.

There is a standard technology for making jelly, which requires 1 liter of ready-made drink to prepare:

• to get a liquid jelly - you need to dilute 0.5 tsp in a glass of water. starch or other thickening agent;
• to make a thick jelly in plates, dilute 2 tsp in 1 glass of water. thickener;
• to have a semi-liquid composition - 1 tsp. thickener.

Otherwise, powder jelly is prepared, the flow chart of which requires soaking the briquette in 300 ml of water. It should be noted that in this type of product the fruit and berry or dairy component, starch, citric acid are already mixed. For baby food fruit and berry concentrate is used, and starch in an amount per 100 g of product - 1.5 g.

Children's jelly, the method of preparation of which is carried out on the basis of technological map has the following requirements:

1. The dry product is diluted in 1/3 of the total water.
2. Stir and pour into the rest of the water, bring to a boil and turn off.

This method demonstrates how to make jelly in preschool institutions in accordance with the established sanitary and technological standards.

Standard recipes for preparing a drink

Despite the fact that housewives prepare jelly in different ways, the classic recipe has remained unchanged among the Slavs for several centuries. The so-called "correct" drink.

So, how to cook jelly at home correctly? First of all, you need natural products - juice from fresh berries. From what is required - the preparation of liquid jelly or its thick version, depends on how many spoons of starch you need to include in the recipe.

Preparation

1. Syrup is brewed: sugar is added to 750 ml of water to taste so that the syrup has a dense consistency.
2. Natural fresh juice is prepared.
3. Next, starch milk is prepared, while the jelly proportions are as follows: in 1 glass of cold water, 2 tbsp is diluted for a liquid consistency. l. starch, for thick - 4 tbsp. l. Stir until the color is whitish. The starch liquid is calculated for 1 liter of the whole drink with syrup.
4. Carefully pour the starch mixture into the boiling syrup, then stir quickly for 20 seconds and turn off. Kissel without lumps is a prerequisite for cooking.
5. After the thickening has appeared, it is necessary to immediately pour out the juice and stir. Boil - turn off immediately.

This way, how to make jelly at home with natural juice As a result, it allows you to get a healthy, aromatic drink with the taste of fresh berries.

Knowing how to cook jelly at home according to this recipe, you can change the taste to:

• berry and fruit;
• milk-cream;
• coffee shop;
• vegetable;
• egg.

Thick jelly

Many housewives prefer to diversify the menu, adding some changes to the dishes that family members have long loved. Knowing how to cook thick jelly, you can get a wonderful dessert that will please adults and children.

Sour-chocolate dessert

1. Pour fresh berries into 500 ml of water, boil for a few minutes, when the berries float, turn off the compote. Remove the berries by straining.
2. In 1 glass of water, dilute 2 tbsp. l. starch, pour a thin stream into the boiling compote, stirring occasionally. Boil for 2 minutes. Turn off.
3. Pour 1 tbsp into 500 ml of cold milk. l. oat flour and 1 tbsp. l. Sahara. Boil until thick, add 0.5 tsp. vanilla sugar. Cool down.
4. Add 3 tbsp. To 500 ml of milk. l. sugar, 2 tbsp. l. cocoa powder and 1 tbsp. l. butter.
5. Stir separately in 0.5 cups of water 2 tbsp. l. starch. When the cocoa mixture boils for a few minutes, becoming viscous, carefully pour the starch mixture into it and stirring, boil for 1-2 minutes until thickened. Cool down.
6. In ice cream glasses, lay the berry and dairy desserts, on top - chocolate. Decorate with a sprig of mint.

The jelly prepared according to this recipe is served cold.

How to make thick jelly for baby food Is a frequently asked question for young mothers. But in this case, it is worth recalling that for babies up to one year old, jelly is prepared not sweet, with a liquid consistency, but already one year old child and older children can be given jelly of a thicker density.

The recipe for thick jelly in plates is characterized by an easier cooking method:

1. On the basis of any juice, jam or cooked frozen berries in a proportion of 200 g of product per 1 liter of liquid, cook compote. You do not need to defrost berries and fruits. It is enough to boil them for 10 minutes. Add sugar taking into account the sweetness of the berry.
2. In a glass of liquid from chilled compote, dilute 4-5 tbsp. l. starch.
3. Bring the compote to a boil again and pour the starch into it, stirring occasionally. Boil for 2-3 minutes.
4. After the drink has cooled, it will thicken. It can be eaten with a spoon with whipped cream.

The requirement for how much jelly is stored in the refrigerator is the same for both liquid and thick drinks. It must be drunk within 2 days. For young children, the shelf life of jelly is limited to several hours.

Healthy live jelly

For a long time, such a term as "live food" has appeared in everyday life. This phrase has a huge meaning - benefits, environmental friendliness of the product, high nutritional and taste characteristics. Live jelly can be prepared independently, having environmentally friendly ingredients.

Oats have been of great benefit to the human body since ancient Russia. The rich chemical and biological composition of this component, as well as the special preparation in the form of a jelly oat drink, makes this dish indispensable for health.

The recipe is especially in demand today - how to cook jelly from oatmeal for those who prefer healthy eating... Before making jelly at home, it is necessary to germinate unhulled oats and wheat grains:

1. In the evening, start sprouting oats (800 g). Pour the grains into a container, pour in and drain the water several times. Pour in water for the last time and leave for several hours - you can overnight.
2. In the morning, drain the water and cover the container with a cloth.
3. During the day, the grains can be turned over so that they do not dry out.
4. Rinse the grains again in the evening.
5. The second step is to germinate wheat (200 g) in the same way as oats.
6. In the morning, rinse the wheat and oat grains. All the seedlings are ready.
7. It should be noted that it takes 2.5 days to germinate oats, 1.5 days for wheat.
8. Please note that the soaking steps must last at least 12 hours.

The second stage of how to properly prepare live jelly is to grind it. The sprouts just need to be passed through a meat grinder several times.

The third stage in the preparation of such a jelly is to soak the already germinated grains in 2.5 liters of water. The grains are stirred periodically.

The fourth stage shows how to properly cook jelly from the base, which is made by squeezing the soaked seedlings and filtering them through a sieve.

How to cook jelly at home at the fifth stage will not be difficult. The squeezed liquid must be combined with 1 liter of water and placed in a cold place. After standing idle for 3 days, you will get a drink with a consistency reminiscent of heavy cream.

Such jelly has a shelf life of no more than 2 weeks. Before drinking, the drink must be shaken, since all the most useful things settle to the bottom.

Liquid jelly

There are many ways to cook liquid jelly. As a rule, jelly can be prepared according to the same recipes, but at the same time, the amount of starch can give the finished drink the desired consistency. The hostesses themselves choose the final product to be liquid or thick.

Liquid kissel, the recipe for which we propose to prepare, can change its consistency during the cooking process, if by 1 tbsp. l. increase the starch composition. Step by step cooking jam jelly will help you figure it out:

1. Put a saucepan with 1 liter of water to heat up. Then pour 6 tbsp. l. any jam without pits.
2. Strain the finished compote, add 3 tbsp to the liquid. l. sugar and a pinch citric acid.
3. In 1 glass of water, dilute 2 tbsp for liquid jelly. l. starch. If you want to make the jelly thicker - 3 tbsp. l. For very thick - 4 tbsp. l. and more.
4. When the compote boils, add, gently pouring in the starch mixture. Stir well. Boil for 1 minute. Kissel is ready.

There is no basic requirement for what jelly is served in. For a liquid drink, you can use a cup, glass. For small children, it is poured into a bottle, but there should be a hole in the nipple larger than for a regular mixture. For thick jelly, bowls, bowls, dessert cups are suitable.

How to make a thick liquid-based jelly while it is being cooked will not be difficult: dilute a little starch in a little water and also pour into the jelly, stirring it thoroughly. Boil - turn off.

But in order to make the consistency of thick jelly liquid during cooking, so that it does not lose its taste, it is more difficult. But there is a way out. To do this, you need to boil 1-2 glasses of compote, strain it, add to the jelly and bring it to a boil again. Cool and jelly more liquid composition ready to eat.

Sugar should be added to the drink during the cooking process and to taste. The sweeter the main product in the jelly, the less sugar you should put in it.

Potato starch is not put into milk jelly, they can be cooked on the basis of the cereal component or with the addition of corn starch, but the starch diluted in liquid should be filtered. It takes longer to brew a milk drink with cornstarch (about 5 minutes).

Some cooks have their own vision of how to cook jelly correctly. To do this, they advise dividing the total amount of water. If the compote is cooked in 1 liter of liquid, you need to dilute the sugar in 1 glass, and starch in the other. Combine these two parts and add to the larger remaining part, where the fruit and berry compote should be cooked.

The release of jelly on sale is carried out in briquettes, powder and frozen packaging. You should carefully study the composition, shelf life and storage before buying concentrated dry jelly. Be sure to consult a pediatrician before including this drink in the diet of children.

"Russian balsam" in the old days was called oatmeal jelly, which became traditional cuisine the basic base for obtaining jelly-like dishes. Today, the recipe for this dish is practically forgotten, but the methods of preparing similar drinks were preserved by our ancestors. Helpful information on how to cook jelly, will help in all emerging issues.

Kissel made from these fruits is a delicious dessert that provides a feeling of fullness without gaining excess weight.

Ingredient composition:

• potato starch - 90 g;
• citric acid - up to 2 g;
• regular sugar - 1/4 cup;
• apples (small) - 3 pcs.;
• drinking water - 2 l;
• carnation bud.

Cooking method:

1. We wash the fruits thoroughly, dry them, cut them into small pieces, put them in a saucepan. Fill the food with three glasses of purified water (up to 750 ml), add acid diluted in 100 ml of drinking liquid, as well as white sugar, a clove bud. Boil the components of the dish until soft, then wipe the resulting mass together with the liquid part through a fine sieve grid.
2. For the preparation of jelly from berries and fruits, we use high-quality potato starch, as a thickener for milk drinks - corn product... Pour the white powder into a glass (volume 250 ml) of water, mix the composition well, pour the starch solution into the resulting fruit mixture. Boil the food over low heat, constantly stirring the dish with a silicone spatula, until the mass thickens.

Pour apple jelly into small sockets, feast on chilled food.

Kissel from starch and jam

According to the presented recipe, you can make excellent jelly from jam, jam or jam.

Grocery list:

• regular sugar - 50 g;
• citric acid - 1 g;
• potato starch (extra grade) - 60 g;
• jam - 150 g;
• purified water - 1 liter.

Cooking procedure:

1. We spread favorite jam into a convenient dish, pour in up to 700 ml of hot drinking water, add granulated sugar. Mix the mass well, boil for 6 minutes over low heat.
2. We filter the resulting composition, while grinding the thick part of the mass. We return the dishes with the sweet mixture to the stove, heat to a boil. Add acid diluted in a small amount of water, then pour in the starch solution, mix everything well.
3. We continue heating the combined ingredients of the dish over low heat, without letting go of the wooden spatula. This is the most crucial moment in food preparation, when the starch jelly is formed into a dense and aromatic mass. After the food is thick enough, turn off the heat.

Divide the cooled dish into portions, serve with pre-whipped cream.

From dried fruits

We select the composition of dried fruits according to preferences, but the more varied it is, the tastier the aromatic dessert will turn out.

Required products:

• starch - 60 g;
• regular sugar - from 100 g;
• bottled water - 1.3 l;
• dried fruits (raisins, blueberries, dried apricots, apple slices, other components) - 500 g;
• lemon juice - 20 ml;
• cinnamon, cloves (2 pcs.).

Cooking steps:

1. We spread the dried fruit in a bowl, fill it with lukewarm water, leave it for two hours. If the product is not homemade, rinse it thoroughly.
2. We place clean fruits in a saucepan, fill the dishes with water, add granulated sugar, lemon juice and spices. Boil the ingredients for up to 20 minutes, then drain the liquid through a colander, put the broth on the stove again.
3. We heat the composition to a boiling state, heating it over a low fire, then add a starch mixture prepared from a white powder diluted in a glass of water. Slowly pour the composition into the hot broth, stirring constantly with a whisk. We do it in one direction so that there are no lumps. We return the dried fruits to the liquid part of the dish, mix everything well, heat for another two minutes, turn off the heat.

If we want to cook a thicker jelly, then after adding the starch mixture, we boil the product to the desired consistency. Semi-liquid or medium-thick dishes are only heated to a boil, but not boiled!

Cooking with compote

Most quick way getting a simple and satisfying drink - use compote for this.

Set of components:

• potato starch - 60 g;
• drinking water - 130 ml;
• compote - 1 l.

Cooking technology:

1. We take out our favorite sweet preparation from the cellar or buy quality product in the shop. We pour the liquid part of the canned compote into a saucepan, put it on the stove, heat the composition.
2. We dilute the starch with drinking water. When signs of boiling begin to appear in the syrup, pour in the white mixture in a thin stream. We try to do this not in the middle of the liquid, but closer to the walls of the dishes.
3. Thoroughly mix the aromatic mass, let it boil, after 2 minutes we finish cooking.

We spread the compote jelly in a plate, decorate the food delicious berries or fruit removed from a canned food can.

How to cook thick oatmeal jelly

Required Ingredients:

• oat flakes "Hercules" - 100 g;
• milk - 1 l;
• raisins - 25 g;
• granulated sugar - 300 g;
• butter - 50 g;
• cocoa powder - 50 g;
• the amount of vanillin and pumpkin seeds is used according to preferences.

Cooking method:

1. We filter out from oatmeal flour, put the composition on a baking sheet, lay out the butter divided into parts, send the products to the oven (50 ° C). Stir the rolled oats from time to time, fry it until slightly brown.
2. We mix the sifted flour with cocoa powder, add the mixture to the milk heated to a boiling state. We add flakes, vanillin, pre-scalded raisins to the composition. Boil the food for 5 minutes with constant stirring.

Pour the finished meal into glasses, sprinkle with chopped nuts or pumpkin seeds served cold.

From frozen berries

The popularity of frozen berry jelly lies in the real possibility of getting a dish at any time of the year.

Ingredient composition:

• high-quality starch - 50 g;
• bottled water - 1 liter;
• frozen berries (mix) - 600 g;
• regular sugar -100 g.

Cooking method:

1. We defrost the bag with the berry mixture, grind the food through a fine sieve. We spread the resulting mass on gauze folded in two or three layers, squeeze out the maximum amount of juice.
2. We place the remains of crushed berries (cake) in a saucepan, fill them with purified water, boil for 10 minutes. We filter the aromatic composition, mix with white sugar, bring to a boil.
3. We dissolve the starch in the fragrant juice, carefully combining the powder with the liquid, pour the mixture along the walls of the dishes into a boiling broth. We continue heating until the first signs of a new boil, immediately set aside the food from the fire.

We increase or decrease the amount of starch and sugar depending on how sweet and thick dish we wish to cook.

Homemade milk jelly

We present a wonderful drink based on Ukrainian cuisine.

Grocery list:

• eggs - 5 pcs.;
• milk - 2 l.;
• flour (preferably wheat) - 60 g;
• vanillin;
• regular sugar - 200 g.

Cooking features:

1. Thoroughly grind the separated yolks and white sugar. Dilute the sifted flour in half a glass of milk, combine with an egg composition, beat the mixture well with a whisk or blender.
2. The rest whole milk bring to a boil, pour in the flour part of the dish. We continue heating the products, avoiding boiling of the composition. Stir the food constantly until it reaches a thick and uniform consistency.
3. We cool the food to 70 ° C, add the whipped egg whites, add the required amount of vanillin.

Homemade milk jelly, like any other type of this dessert, is desirable

sprinkle with sugar or powder so that a film does not form on the surface of the dish.

However, for lovers of an appetizing "lid" such processing is not required.

Cranberry

A dietary product of bright red color - a natural "supplier" of aspirin (acetylsalicylic acid) necessary for the body.

The composition of the components:

• white sugar - 30 g;
• starch (better potato product) - 90 g;
• drinking water - 1 l;
• fresh cranberries - 1 glass.

Cooking procedure:

1. We carefully sort out fresh berries, rinse well, squeeze the juice out of them, leave it in the refrigerator for a while.
2. Fill the cranberry pomace with highly heated water (450 ml), boil for a quarter of an hour, then filter the liquid. To prepare jelly from this berry, you cannot use aluminum dishes - the dish will turn blue and take on an ugly color.
3. Next, add white sugar, bring the mixture to a boiling state, pour in starch powder, diluted in a glass of purified water. Thoroughly mixing the food components, continue cooking until a thick homogeneous mass is formed.

Pour squeezed juice into the cooled jelly, lay the dessert on the bowls, serve with fresh cream.

From sea buckthorn

Small yellow fruits are the gifts of nature preparing for winter. Delicious food can be obtained from frozen sea buckthorn, but the dishes from freshly picked berries will be the most useful and fragrant.

List of products:

• corn starch - 60 g;
• purified water - 1 l;
• sea ​​buckthorn - 200 g;
• regular sugar - 100 g.

Cooking technology:

1. We sort out the fruits well, excluding the ingress of leaves and twigs of sea buckthorn. We grind the dried berries through a fine mesh sieve using a spoon or wooden pusher.
2. Put the remaining cake in an enamel pan, fill it with almost boiling water, boil for up to 10 minutes. We filter the composition, add granulated sugar, mix the sweetness well, heat it to a boil. Do not forget to remove the foam that appears.
3. Dissolve the white powder in 100 ml of chilled liquid, filter the liquid, pour into the jelly being prepared. We heat the food as much as possible, not allowing it to boil.

We finish cooking. Pour in the chilled juice, mix the aromatic mass, use it in a cooled state.

How to cook jelly from a pack

The batch concentrate is sold in paper, metallized or plastic bags. Information on how to use the product is stated by the manufacturer on the packaging, however, it is not possible to properly cook the jelly from the pack in all cases.

Cooking method:

1. A standard dry briquette usually consists of 250 g of powdered sweetness. If the contents of the bag have not turned into a "piece of stone", simply crush the composition with a crush. Otherwise, you will have to use a grater.
2. Dissolve the concentrate in 200 ml of cooled boiling water, mix the mixture well until the liquid "absorbs" all the grains.
3. We fill a saucepan with 1 liter of bottled water, heat to a boil, pour in the prepared liquid mass, constantly working with a wooden spatula. Boil the food on high fire until the food of the desired consistency is obtained.

Required products:

• granulated sugar - 200 g;
• drinking water - 700 ml;
• starch (preferably potato) - 120 g;
• currants - 300 g.

Cooking a dish:

1. We sort out fresh berries, wash them well and dry them, then grind the workpiece using a juicer or sieve. The resulting juice must be filtered.
2. Pour the remaining pulp with 250 ml of purified water, boil the composition for up to 7 minutes, again pass it through several layers of gauze. Add ordinary sugar to the resulting broth, bring the mixture to a boil. We add high-quality starch, carefully diluted in 100 ml of purified liquid.
3. Boil the jelly for 4 minutes, stirring the sweetness without stopping, then turn off the heat.

Pour fresh juice into the thick mass, lay out the food in vases or other portioned containers.

In the old days, they did not think about how to cook jelly. This dish was so familiar and loved that it was prepared as a daily and festive food, used for medicinal and prophylactic purposes. We take an example from our wise ancestors, we will always be full, healthy and happy!

Kissel is a sweet gelatinous dish. And the resulting drink or dessert will depend on the amount of starch introduced into the liquid. This is a primordially Russian food. If earlier it was cooked on peas or oats, and it was sour, hence the name is "jelly", that is. sour, but now they prefer sweet jelly. They are cooked from fresh (frozen) fruits and berries, cocoa, milk, oatmeal, dried fruit, and jam. Starch acts as a thickener. Most often potato, but sometimes corn or wheat is added.

Kissel - food preparation

Starch is one of the main ingredients in this dish. It is thanks to him, as if by magic, that ordinary compote turns into jelly. Before adding to the pan, the starch must be diluted with cooled broth, juice or water. Usually it is diluted in a ratio of 1: 4 (one part of starch is mixed with four parts of water). In a boiling liquid, the starch solution should be poured as quickly as possible, stirring vigorously with a spoon. Otherwise, it will form lumps, because swells rather quickly. For liquid jelly, you need to take 30 g potato starch, medium density - 40g and for thick - 70g (per liter of liquid). If corn starch is used, its amount should be increased by 1.5-2 times, because it has a weaker viscosity. If the jelly is cooked on potato starch, then after boiling, it is immediately removed from the heat, and the jelly on corn starch should be boiled for another five minutes.

Kissel - best recipes

Recipe 1: Cherry Jelly

At the mention of jelly, many people have an association with a square briquette, which is sold in a store. Yes, it is simple and convenient - to dissolve the semi-finished product with water and boil. But concentrate is concentrate. It seems like jelly, but not the one that was cooked by my grandmother or mother. And if you make the most natural jelly, from real berries or fruits, for example, cherries. There will be much more benefit. Moreover, it is cooked for one or two. Other fruit or berry jelly is prepared according to the same principle.

Ingredients: 0.5 kg of cherries (any - frozen, fresh), sugar - (to taste), starch - 6 tablespoons, water - 1.8 liters.

Cooking method

If the cherries are fresh, they should be covered with water and brought to a boil. If frozen, then they are thrown directly into boiling water without defrosting. As the water with berries boils, add sugar and boil for ten minutes.

Dissolve the starch in half a glass of cold liquid and pour into the boiling berry broth, stirring vigorously. As the mass begins to boil (the first large gurgles appear), immediately turn off the heat.

Recipe 2: Milk jelly with yolks

A slightly modified version of the classic milk jelly... Egg yolks are added in this recipe. Kissel can be decorated by dropping any fresh berries into a glass. If you add frozen berries, then such a drink, if it does not quench your thirst, will pleasantly refresh you on a particularly hot day. The consistency of the jelly should resemble kefir. Children will be happy to drink this jelly under the fairy tale "Geese-Swans", with rivers of milk and jelly banks.

Ingredients: milk - 0.8l, sugar to taste, chicken yolks- 4 pcs., A bag of vanilla sugar, starch - 2 tbsp. l., optional - lemon zest, orange.

Cooking method

Grind the yolks with sugar until it dissolves. Dissolve the starch in an incomplete glass of cold milk. Pour sugar into the milk remaining according to the recipe and boil, then pour in the diluted starch. The mass should be constantly mixed so that there are no lumps. For convenience, you can use a whisk. Remove from heat. Kissel requires rapid cooling. Therefore, you should put a container with jelly in a bowl of cold water. While the jelly is cooling, it must be whipped. Add to the cooled mass vanilla sugar and crushed zest.

Recipe 3: Kissel fruit and milk

This work is more like not a drink, but a dessert - tasty and healthy. Children will especially like this two-color jelly. For fruit jelly, you can take any compote or juice. Better if it is cranberry, cherry, black currant, i.e. with intense coloration. The kissel turns out to be quite thick and is laid out on the bowls.

Ingredients- 0.5 liters of milk, a bag of vanilla sugar, granulated sugar - to taste, 0.5 liters of compote (juice), 5 tbsp. starch (2.5 tablespoons each on a milk and fruit basis).

Cooking method

First, you need to cook jelly from milk. Dissolve starch (2.5 tablespoons) in an incomplete glass of milk. Pour the remaining milk into a saucepan, add sugar (regular and vanilla) and bring to a boil. Pour in the dissolved starch in a thin stream and mix thoroughly and quickly to avoid lumps. Remove from heat. For milk jelly, it is better to take corn starch, but you can also cook on potato. Put the thick milk mass in bowls, bowls or other small dishes, half full. The consistency should resemble a thick semolina.

Cook fruit jelly by analogy. Dissolve the starch in a glass of compote, boil the remaining liquid and pour in the starch mass, stirring occasionally. At the first sign of boiling (bubbling bubbles appear), remove from heat. Cool a little and put it on top of the milk. Let the dessert cool and serve. You can sprinkle with chopped mint leaves, icing sugar, coconut flakes, chocolate chips.

Recipe 4: Kissel for jam

If in summer you can cook jelly from fresh berries, then why not make it from jam in winter. For this, absolutely any jam is suitable, as well as jam, jam or berries twisted with sugar.

Ingredients: jam, water - 1.5 l, a pinch of citric acid, 4 tbsp. starch.

Cooking method

Dilute the jam to taste in one and a half liters of water to make a morsik. Taste, if too sweet, add a little water, if not very sweet, add another spoonful of jam. If used raspberry jam or twisted berries, it is recommended to strain the broth using a sieve, cheesecloth or colander. Squeeze the cake, and put the fruit drink on the fire.

Dissolve starch in an incomplete glass of water. Pour it into the boiled fruit drink. Remember to constantly stir the liquid vigorously. As the jelly boils, remove from the heat.

Kissels, after adding potato starch, are not boiled, but only brought to a boil. Because with prolonged boiling, the paste is destroyed (loses its properties) and the consistency of the jelly becomes watery.

To avoid the appearance of a film on the jelly, its surface should be sprinkled with powdered sugar.

The first recipes for jelly appeared a thousand years ago, when in Russia for the preparation of this delicious food sour oat milk... True, it was not made in liquid form, but when frozen, it was cut into pieces, which were served with hot hemp oil and eaten with jam or milk. Today, you can prepare not only sour-grain jelly, but also fruit and berry desserts. And how to make jelly, you will learn from our article.

The benefits of jelly for the body are invaluable. Doctors advise drinking it for diseases of the stomach and intestines, for sore throat. Nutritionists advise including such a drink in the diet of those who are overweight.

Ingredients:

• a cup of jam;
• two tablespoons of regular sugar;
• liter of water (boiled, cold);
• two tablespoons of starch;
• a few grams of citric acid.

Cooking method:

1. Stir the jam in a saucepan with three liters of water and place the container on the stove.
2. As soon as the contents of the saucepan begins to boil, pass it through a sieve, add sweetener, citric acid and return to heat.
3. Then take a bowl of water and dissolve the starch powder in it. Pour the mixture into the simmering composition in a thin stream, stirring constantly, wait until the jelly boils, and turn off the stove. Https://www.youtube.com/watch? V = vR-rI57WkTw

From dried fruits

Delicious and nutritious jelly can be cooked in different ways.

You can also use and dried fruits, because as you know, they contain more minerals than fresh fruits. Dried fruits also contain a lot of fiber and other nutrients.

Ingredients:

• ½ kg of dried fruit;
• half a glass of sweet sand;
• a spoonful of lemon juice;
• citrus zest;
• two tablespoons of starch;
• two carnation buds;
• cinnamon bark.

Cooking method:

1. Before cooking dried fruit jelly, they need to be soaked in water for a couple of hours. If you bought dried fruit from a store, be sure to rinse it before soaking it.
2. Then pour one and a half liters of water into a saucepan, put fruits, spices, sweetener, zest and lemon juice. We put the container on fire and boil its contents for 15 minutes.
3. Then lay out the dried fruits and add starch, which must be diluted in a small amount of water beforehand.
4. As soon as the jelly is covered with the first bubbles, return the dried fruit, warm up the composition for several minutes and remove the drink from the heat.

To prevent the surface of the dessert from being covered with a film during cooling, sprinkle it with sugar.

Cooking with compote

You can cook jelly from berry compote, which, according to outward appearance and will taste like jelly. You can decorate the finished dessert with whipped cream, berries, or simply sprinkle with powdered sugar.

Ingredients:

• liter of berry compote;
• three tablespoons of starch powder.

Cooking method:

1. We put the saucepan with berry compote on the stove. As soon as the drink is slightly warmed up, we scoop out the bowl and stir the starch powder in it. It is better to sift the starch so that the jelly turns out without lumps.
2. Pour the diluted starch powder into the compote, stir thoroughly and, after boiling, remove from the heat.
3. We pour the jelly into the bowls, put in the cold so that it thickens well. Decorate at our discretion before serving.

How to make thick oatmeal jelly

The recipe for jelly from oatmeal goes back to the time of the invasion of the Tatar-Mongol yoke. Such a drink is still prepared today, because it is very tasty, nutritious and healthy. There is different ways its preparation, but we will cook a dessert according to an old Russian recipe. The taste of the finished oatmeal jelly should be with a mild sourness.

Ingredients:

• 280 g oatmeal;
• a crust of black bread;
• half a liter of water.

Cooking method:

1. Pour oatmeal with warm water, put a crust of bread and leave for a couple of days in a warm room.
2. To prevent our leaven from fermenting too much, it needs to be stirred occasionally. After that, the liquid must be drained, and the contents must be boiled, adding a little salt.
3. The finished jelly will have a grayish tint, which is not very appetizing, so pour the drink into the bowls and decorate it with slices of fruit or berries.https: //www.youtube.com/watch? V = MlaZ3zDZIt8 & t = 105s

From frozen berries

In just half an hour you can cook delicious jelly even from frozen berries. You can take a specific berry, but it is better to use a berry mix. The fruits do not even need to be thawed, unless a strict recipe requires it.

Ingredients:

• 420 g frozen raspberries, strawberries, red and black currants;
• 140 g of starch and sweet sand;
• 2.2 liters of water.

Cooking method:

1. Defrost the berries and, if desired, grind with a blender. Fill with two liters of water, add sweetener and light the fire.
2. Stir starch powder in a bowl of water.
3. As soon as the berries boil, cook for five minutes, then pour the starch mixture to them, mix the composition and boil until thickened.https: //www.youtube.com/watch? V = qb3yS8Hc3ww & t = 4s

Apple recipe

You can take a variety of apples for jelly - fresh, dried, in the form of mashed potatoes, jam or even compote.

Ingredients:

• 3 apples;
• 1.2 liters of water;
• 55 g starch;
• half a cup of sweet sand.

Cooking method:

1. We clean the fruits from the peel and seeds, cut into small pieces.
2. Put fruit slices in a boiling liter of water, and after five minutes add sweetener. Cook until it is completely dissolved.
3. In a glass of water (boiled), stir the starch powder and pour it into apple compote... We are waiting for it to boil, and we remove the almost finished jelly from the stove.https: //www.youtube.com/watch? V = wy1SQz_UM5M

Homemade milk jelly

Even the most inexperienced housewife can cook jelly from milk.

Potato starch is used as a thickener or a dessert is cooked from corn starch. The density of the drink, its thickness, depends on the amount of this ingredient.

If you want to drink jelly, then take two tablespoons of white powder per liter of liquid. If you want to get jelly, then double the amount. For flavor, add cinnamon, vanilla, or almond extract.

Ingredients:

• liter of milk;
• 70 g of starch and sweet sand;
• vanillin (on the tip of a knife).

Cooking method:

1. Pour milk into a saucepan, leaving a glass in which you need to dilute the starch powder.
2. Heat a little and add sweetener.
3. As soon as the sugar granules dissolve and the milk begins to boil, pour in the starch mash, stirring the milk in a circle.
4. After the jelly boils, put the vanillin and after three minutes you can pour the jelly into the bowls.https: //www.youtube.com/watch? V = xHpCDcSzzWw

Blueberry

Blueberry kissel is often prescribed by doctors for children and adults during periods of intestinal upset and other stomach diseases. This berry contains tannins, as well as many other useful vitamins and acids.

Ingredients:

• 270 g blueberries;
• four tablespoons of starch;
• sweet sand to taste;
• a pinch of citric acid.

Cooking method:

1. Place a saucepan with blueberries and two liters of water on the stove.
2. As soon as the contents of the saucepan boil, strain the berries, chop them with a blender and return to the saucepan along with the sweetener and citric acid.
3. Dilute the starch powder with water and as soon as the berry broth boils for ten minutes, pour it into a saucepan.
4. Bring the jelly to a boil and remove from the stove.

Cherry drink

Cherry jelly, pleasant to the taste, will become a worthy substitute for compotes and fruit drinks. This drink can quench both thirst and hunger at the same time.

Ingredients:

• 350 g cherries;
• half a liter of water;
• three tablespoons of sweet sand;
• two tablespoons of starch.

Cooking method:

1. We wash the cherries and, if there is time, peel the berries.
2. We put the fruits in a saucepan, fill with water, leaving a little to dilute the starch.
3. As soon as the berry composition boils, add the sweetener and heat the compote until it becomes rich and bright.
4. Pour in the starch mixture. As soon as the jelly thickens, you can turn off the fire.https: //www.youtube.com/watch? V = B4Zs03ZHlIg

How to cook jelly from a pack

When the season of berries and fruits ends, you can make jelly from a pack. This product has both its fans and opponents. Of course, a drink from a pack is difficult to compare with a natural product, but thanks to berry and fruit powder, it is quite possible to cook delicious jelly.

Before using the contents of the package, pay attention to the composition of the product. It should contain only natural extracts of berries and fruits. And also look at the expiration date and carefully study the instructions.

Cooking method:

1. Pour water into a saucepan. Pour the dry mixture into a bowl and also dilute with water (200 ml).
2. As soon as the liquid boils, pour in the composition obtained from the powder, stir and cook for two minutes until thickened.

Despite the fact that kissel is a primordially Russian drink, residents of other countries also love it. It is better to cook it from natural products, because this is the only way not to worry about the presence of dyes and other "chemicals" in the composition.

Many modern housewives no longer remember exactly how to make natural jelly from berries and fruits. Meanwhile, this drink remains one of the most delicious for a hot summer day and a favorite treat for children. You can make jelly not only from fresh berries, but also from frozen ones, therefore, even in winter dinner table will decorate this drink. Milk can be its basis, then you will surprise your family and guests unusual taste jelly, which will rather resemble an exotic italian dessert... Try a few of the recipes from this article.

How to cook cherry jelly in water

The classic recipe for this drink combines exactly ripe berries. Take cherries as a base or mix them with raspberries - the result will pleasantly surprise you. You will need:

• 500 ml of pure water. You can just boil it or use it cleaned from the filter.
• For half a liter of water, you will need 500 grams of berries. Consider this if you are going to cook more jelly. In the case when you use frozen berries, you need to defrost them first and only then weigh them.
• 1.5 tablespoons of starch. Corn or potato - does not make much difference.
• 120 grams of sugar.

Preparation:

• Put the water on fire in a heavy-bottomed saucepan and add the cherries. You need to accurately catch the moment when to remove the broth from the stove: the water should just boil. Do not let your jelly boil, as everything will disappear from it. useful material, and the taste of cherries will only fade during the cooking process.
• After removing the pan from the stove, strain the broth through a sieve or colander to separate the berries from it. Set them aside in a separate bowl and mash until thin. Use a fork and sieve to finely rub the berries. Remove all bones at this stage.
• Dissolve the starch in cold water so that it does not come in lumps, and add to the broth. Combine the resulting cherry puree, sugar and broth. Put on the stove again and bring to a boil.
• Remove the jelly from the stove and leave to cool on the window, then you can put it in the refrigerator.

How to make honey jelly in milk

This recipe will especially appeal to those with a sweet tooth and lovers of everything creamy. Kissel turns out to be tender and more like a dessert than a drink. If you wish, you can add finely chopped orange to it, which will only add zest to the drink. Take these ingredients:

• 150 grams of honey. It should be free of sugar and stringy.
• 500 ml of medium fat milk.
• 2 tablespoons of starch.
• 3 tablespoons lemon juice.
• Add cloves or cinnamon for flavor if desired.

Preparation:

• Add spices to milk and bring to a boil. Remove immediately from heat and strain through a sieve to remove any spice particles.
• Put it back on the stove and add the starch diluted in cold water.
• While stirring constantly, turn off the stove and add honey. You need to mix the jelly thoroughly so that the honey is evenly distributed throughout the drink.
• Add to a completely cooled dessert lemon juice and mix just as well.

Please note that the jelly is not allowed to boil in order to preserve the properties of berries and other fruits that you add to it. Filter it several times so as not to leave large particles. Some housewives add a few pinches of citric acid to the jelly during the process of boiling the berries in order to color the water in a brighter color.

Garnish the chilled jelly with berries and cream to turn it into delicate dessert... Serve both as a dish and as a drink, depending on your goals and wishes.