There are some types of jelly drinks that do without starch, while getting the necessary thick consistency. For the most part, these are dairy and cereal types of jelly. Those who prefer fruit and berry species cannot do without knowledge of how to cook jelly from starch. Most often, it is the potato type that is used for this.

The benefits of starch in jelly

Along with the fact that jelly made from natural ingredients has incredible benefits due to its rich natural composition - the presence of vitamins, minerals, the use of starch jelly is also in its nutritional value. It is thanks to him that the presence of carbohydrates is observed in the composition of the drink. Jelly drunk during the day helps to drown out the feeling of hunger for a long time.

The next thing that starch jelly is useful for is its enveloping property, which has a healing effect on the mucous membrane of the stomach and intestines.

Cooking features

The required consistency of jelly is provided by the starch added to their recipe or a substance that is capable of performing its function - corn starch or flour from cereals (oats, rice, flax). But in order to get the desired density of the drink, you must follow the prescription dosages - how much to put the thickener.

The way how to cook jelly from starch so that it turns out to be liquid differs only in its proportion. Even inexperienced housewives can cope with this task. Knowing how to properly cook starch jelly, you can adjust its consistency yourself. According to standard norms - for 1 liter of jelly, how much starch you need to dilute are the indicators:

1. Liquid jelly is prepared from 1 tbsp. l. starch.
2. The amount of starch for jelly of medium density is 2 tbsp. l.
3. For thick jelly add 4 tbsp. l. starch.

There are many ways to make jelly from starch and berries. But the best, nevertheless, is considered to be the ready-made juice, on the basis of which the drink is brewed. It is fast, tasty and natural.

One of the most common among housewives is a recipe for how to cook a thick jelly from starch and juice:

1. Take 1 liter of juice. In 750 ml of juice add 2-3 tbsp. l. Sahara. The amount may vary depending on the sweetness of the berry. Boil the juice.
2. While the berry syrup is boiling, dilute 2 tbsp. l. potato starch.
3. In boiling syrup add carefully pouring, starch mixture and bringing to a boil, turn off.
4. Insist until cool.

The way how to dilute starch for jelly can be different: it can be diluted in the base of a drink - juice or compote, milk, or in cold water... Some housewives use a less troublesome method - how to dilute starch for jelly. They just add it to liquid composition immediately, but the cooking time is increased by 1-2 minutes.

It is very important how much starch is needed for jelly prepared for small children. According to technological map, compiled for preschool institutions - no more than 1.5 g of starch must be added per 100 g of the finished product.

The recipe for jelly with starch and juice allows you to prepare a very aromatic, tasty and equally healthy dessert.

Kissels from compotes

The second most popular use as a base for jelly is compote. Cook kissel from compote and starch a little longer than when using natural juice, although this has almost no effect on the quality of taste. A recipe for making jelly from starch and compote can include fresh and frozen components - fruits and berries - in the ingredients:

1. For 1 liter of water, add 1-2 glasses of fresh berries or 200 g frozen. In contrast to what the desired saturation of the compote will be, you can add or increase the amount of fruit and berry composition.
2. Boil the compote for 10 minutes. After cooling, it should be filtered.
3. Separately, in a small amount of water, dilute the starch - 3 tbsp. l. to get a jelly of medium density. Stir.
4. Add 2 tbsp. To the boiling compote. l. sugar and a thin thread, pour the stirred starch. Boil for 2 minutes.
5. Cool down. Drink warm or chilled.

For some housewives, the recipe for jelly from compote and starch includes part of the compote instead of water to dilute the starch. But since it needs to be cooled, it takes a long time, which is often inconvenient. In view of this, it is better to cook jelly from starch by diluting it with a small amount of water (from 0.5 to 1 cup).

Housewives who have tried many ways to cook jelly from compote and starch prefer ready-made drinks in the form of preservation and berries in own juice... This greatly reduces the cooking time. In addition, with ready-made compotes, you do not need to boil ready-made jelly, it is enough to bring the drink to a boil.

Professional chefs have their own subtleties and secrets of how to cook jelly from starch from compote or other base:

1. The minimum amount of water or other liquid base is 1/4 cup, as many housewives believe, but in order for the jelly to pour out in an even stream, it is better to dilute the starch in 1 incomplete glass of liquid.
2. You can cook jelly from compote and starch using dried fruits and frozen berries. Such preparation for the winter as canned compote in jars is also suitable.
3. There is a peculiarity in which how much to cook starch jelly has limitations - no more than 5 minutes. This period of time applies only to dairy, cereal jelly or those in which a rice or corn thickener is used. The optimal amount of time for fruit and berry jelly is 1-3 minutes, no more. The readiness of the jelly is demonstrated by bubbles on the surface of the drink.
4. You can cook jelly at home from starch even by adding red wine, honey or kvass.
5. In standard proportions - how to properly cook starch jelly, there are such requirements: for liquid - 2 tbsp. l. for 1 liter of liquid, for thick - 4 tbsp. l. and more, for medium consistency - 3 tbsp. l. These figures are calculated with ingredients already added (berries, fruits, etc.).
6. Professionals recommend not to cook jelly in aluminum dishes - the finished dish has a dull color.
7. So that the compote jelly, the recipe from starch or without berry components does not form a crust on the surface, it must be sprinkled with powdered sugar.
8. The container for thick jelly is moistened with water - this prevents the jelly from sticking to the walls.

It is worth remembering that you cannot store thick jelly in ready-made hot form for a long time. They lose their density. The thick jelly must be cooled in cold water by placing the pan in a bowl of ice water. This type of drink cannot be often mixed in finished form - it loses its density every time.

The rules on how to prepare jelly from starch require diluting this substance immediately before laying it in a liquid boiling base. Otherwise, over time, it will settle and it will be problematic to pour it out carefully so that no lumps form.

1. Rice starch or rice flour that are used when brewing this drink can give ready meal cloudy unsightly look. It is best used for sauces or creams with an opaque base.
2. Cornstarch, after dilution with liquid, requires straining. It is also better to use it in milk jelly and sauces.
3. Despite its rarity, wheat starch is also commercially available, but it cannot be used for cooking jelly.
4. Ideal is potato starch.

Kissels with corn starch

If desired, cook this delicious drink the main way comes to mind - how to make jelly from starch, although sometimes you can do without it.

For example, cornstarch jelly, the recipe for which includes its use, has its own characteristics:

1. Diluted starch in liquid must be filtered.
2. Corn starch is weaker in thickening properties, so its proportion should be 2 times that of potato.
3. Corn starch makes the drink cloudy, so it is better to use it in dairy, chocolate types jelly.

Cornstarch jelly has many recipes and methods of preparation. His useful composition has a beneficial effect on the body, so it should become a frequent dish on the table, especially in children after a year. One of the options - how to cook jelly at home from corn starch will not be difficult even for completely inexperienced housewives:

1. Boil 5 cups of milk. When it boils, pour in 0.5 cups of cornstarch diluted in a glass of cold milk, always strained.
2. Stir the starch while boiling. Bring to a boil, adding a little salt and 4 tbsp. l. Sahara. Reduce heat.
3. Bring to a boil again, stirring vigorously. Disable.
4. Let it brew.

Recipe - how to cook jelly from compote and corn starch will be no less tasty and unusual:

1. Boil 400 g of cranberries in 1 liter of water. You should get a total amount of water 1 liter 250 ml of compote. Add sugar. Boil for 3-5 minutes. Strain the berries.
2. Chop a glass of cornstarch in 1 glass of cooled compote. Strain.
3. Pour into boiling compote and, stirring occasionally, bring to a boil.
4. Serve ready-made jelly cold as a dessert with whipped cream and powdered sugar.

Kissels without added starch

Incredibly delicious oatmeal jelly with almonds will delight both children and adults:

1. In order for the final product to have a pleasant white color, it is not prepared from oat flour, but from oats.
2. You need to pour over 2 cups of oats, pour 1 liter of water and leave in a warm place for 2-3 days.
3. Strain the finished mixture.
4. Put in a saucepan over the fire, add half a glass of pomace from almond milk, while stirring, let the drink boil several times.
5. Prepare a mold soaked in water and lay out the jelly. Let cool.
6. This dish is delicious with almond milk and honey.

Almond milk recipe: mix in a ratio of 1 part almonds and 3 parts water, put in a blender and grind at high speed until it becomes milk. Strain through a sieve. The leftovers will be scraps.

Every self-respecting housewife must have her own original recipe cooking jelly from starch or without it. The main thing is to surprise and please the household.

Do you want to please your little ones with homemade fresh and warm jelly? Don't you know how to cook it? Then I will tell you all the subtleties and secrets of its preparation.
Recipe content:

Kissel is a primordially Russian village drink, or one might even say sweet dessert, which has a jelly consistency. It is prepared from various berries and fruits, both fresh and frozen or dried. In addition, it can be prepared from berry and fruit juices, syrups, preserves and even milk. For the density of the drink, potato or corn starch is used. Depending on the amount used, the jelly will have a different consistency. But usually it is prepared with medium thickness.

For example, if you take 3 tbsp for 4 cups of liquid. starch, then the jelly will turn out thick and turn into a dessert. Usually the drink is prepared of medium density in a ratio of 2 tablespoons. for 1 liter. drink. If you prefer thick jelly, it is usually served for dessert. It is prepared in molds, which are pre-moistened with cold water and filled with jelly. When the drink has cooled, the molds are carefully turned onto saucers, and the dessert is decorated with berries, whipped cream and powdered sugar.

• Caloric content per 100 g - 50 kcal.
• Servings Per Container - 4 Servings
• Cooking time - 15 minutes

Ingredients:

• Cherry juice - 1 l
• Potato starch - 2 tablespoons
• Sugar - 4-5 tablespoons or to taste

Cooking jelly from cherry juice

1. Pour cherry juice into a saucepan and place on the stove to boil. Instead of cherry juice, you can use any other beverage of your choice.

2. Pour potato starch into a glass.

3. Pour the starch with boiled water at room temperature and stir well until completely dissolved.

4. Gently pour the diluted starch into the Cherry juice, while always stirring the drink so that the starch dissolves well.

5. Boil the cherry jelly for about 3 minutes and turn off the stove. If you cook it for a long time, then it will be liquid. Serve delicious and extraordinary healthy drink hot or cold.

The recipe for the famous drink of childhood came to us from the time of Russia. Initially, the composition was very thick, its main components were oat, rye and wheat decoctions. To date, the cooking technology has become a little simpler. To cook jelly, berries, compotes and preserves are used with the addition of various types of starch. Let's take a closer look at popular recipes.

General technology for the preparation of jelly

1. The main ingredient for preparing the drink is starch (corn, rice or potato). Thanks to its free-flowing composition, the jelly acquires the necessary density.
2. Potato starch, unlike others, makes the drink more transparent. First, pour the required amount of the composition into a small container of cold water.
3. Stir well and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Stir the mixture until smooth.
4. You can change the density of the jelly yourself, this criterion completely depends on your taste. The treat can be drunk or eaten with a spoon as a dessert.
5. To get a similar dish, you need to mix about 80 grams. starch with 1 liter. liquids. To obtain a more liquid jelly, it is worth reducing the amount food additive 2-3 times.
6. When preparing a drink, make sure that the jelly is not boiled for a long time. Otherwise, the starch will turn into glucose and lose its viscous properties. The optimal time for simmering a drink is considered to be 25 minutes, no more.
7. Take into account that it is better to prepare jelly in an enamel container; stir the composition with a wooden spoon. This move will avoid burning the mixture and the appearance of an unpleasant odor.
8. After complete cooking sprinkle sugar on the drink and add a piece of marshmallow or marmalade. A little trick will help you avoid skin build-up.

Berry jelly

• potato starch - 60 gr.
• sugar - 340 gr.
• drinking water - 1 l.
• berries (any) - 450 gr.

1. If you decide to use fresh berries, rinse them thoroughly in a colander and dry. Remove excess twigs, leaves, and spoiled fruits.
2. Combine granulated sugar and filtered water in an enamel container. Put the pan on fire, stir occasionally, wait until the composition is completely dissolved.
3. After that, add starch diluted in cold water and berries chopped in a blender to the syrup. Mix thoroughly and cook the jelly for about 25 minutes over low heat. Consume chilled.

Kissel with lemon and honey

• fresh lemon - 1 pc.
• granulated sugar - 85 gr.
• filtered water - 1.5 liters.
• honey - 150 gr.
• starch - 65 gr.

1. Take a small container of cold water separately. Add starch and stir thoroughly.
2. Combine in a suitable container 150 gr. honey and a little hot water... Stir. Pour the required amount of purified water into an enamel pot, add sugar and honey solution.
3. Send the container to the stove, wait for it to boil. Next, gently pour in the liquid from the starch. Mix well.
4. As soon as the mixture boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait until it cools.

• purified water - 950 ml.
• starch - 55 gr.
• any berry jam - 150 gr.
• sugar - to taste

1. Combine jam and drinking water in an enamel saucepan. Send the container over medium heat, cook the mixture for about 10 minutes, stir occasionally.
2. After the expiration of time, strain the composition through a sieve. Send the syrup back to the pan, add the starch diluted in water. Add sugar if necessary.
3. Place the saucepan with the composition over medium heat, as soon as the first bubbles appear, turn the burner down to a minimum. Stir the mixture constantly, cook for another 15 minutes.

Kissel with currants and almonds

• red currant - 200 gr.
• granulated sugar - 250 gr.
• peeled almonds - 240 gr.
• starch - 95 gr.
• drinking water - 1.7 liters.

1. Rinse and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them. Next, send the nuts with sugar to the blender bowl, add 100 ml. water.
2. Grind the mixture into a homogeneous mixture, then strain through a double gauze cloth. On the way out, you will get almond milk. After that, gradually add the starch to the liquid, stirring constantly.
3. Add berries. Pour the remaining drinking water into an enamel pot. Turn the burner on over medium heat until it boils.
4. Simmer for another 7 minutes, turn it off. Do not forget to stir the jelly constantly. You can use it cold or hot.

• potato starch - 35 gr.
• berry compote - 1 l.

1. Combine starch with 200 ml. cold compote, mix thoroughly. Bring the rest of the liquid to a boil in a heat-resistant container.
2. Next, start gently pouring the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait 5 more minutes, remove from heat.

Thick jelly dessert

• fruit compote - 900 ml.
• berries (any) - 230 gr.
• starch - 75 gr.

1. Mix 250 ml. cold compote and starch. Rinse the berries, pass through a blender. Next, combine with the rest of the liquid.
2. Send the composition to cook in an enamel container. When the compote boils, slowly pour the starch mixture into it, stir constantly.
3. Simmer the composition for about 25 minutes over low heat. Pour the jelly into molds, put it in a cool place. Serve with cream.

Milk-based jelly with strawberries

• chicken egg - 1 pc.
• milk - 1 l.
• vanillin - on the tip of a knife
• starch - 55 gr.
• sugar - to taste
• fresh strawberries - 250 gr.

1. Rinse the strawberries thoroughly, remove the stalks and dry. Next, the berries must be passed through a blender. Squeeze the resulting puree in a double haze cloth.
2. Combine the egg, sugar, vanillin and strawberry porridge in an enamel saucepan. Pour in 750 ml. milk, mix thoroughly and send over medium heat.
3. Mix the starch with the rest of the cold milk in parallel. Bring the mass on the stove to a boil, reduce by little fire... At the same time, do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, carefully add a mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Pumpkin Kissel

• milk - 1 l.
• pumpkin pulp - 320 gr.
• starch - 60 gr.
• shelled walnuts - 8 pcs.
• cranberries - for decoration
• granulated sugar - 90 gr.

1. Chop the pumpkin into small cubes. Send to cook for about half an hour before full readiness... Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk into an enamel container, wait until the first bubbles appear. Connect pumpkin porridge with hot liquid and sugar.
3. Dissolve potato starch in 200 ml in parallel. cool milk. Pour the composition into a common container, bring to a boil over low heat. Cook for 10 minutes, stirring constantly jelly.
4. After preparing the drink, pour the composition into circles, grind Walnut... Sprinkle with jelly, add a few cranberries.

• black bread - 40 gr.
• milk - 1 l.
• oatmeal - 450 gr.
• honey - 65 gr.

1. In the evening, combine milk, oatmeal and black bread. After waking up, take out the slice. Grind the flakes through a fine sieve into a suitable container.
2. At the output you will receive oat milk, add diluted starch with water to it. Send the composition to the stove. Turn the hotplate on to minimum.
3. Add honey gradually and stir well until boiling. Next, remove the jelly from the stove, let it cool, use it.

1. To enhance the taste, add a few grams to the mixture of starch and water. citric acid... When you start to cook the main mixture, pour in the composition in the usual way and stir thoroughly.
2. To enhance the aroma of the drink, you can add the zest of any citrus fruit to the jelly. Feel free to experiment with different spices.
3. If you decide to cook jelly in milk, to achieve a delicate taste, culinary experts recommend adding cornstarch instead of potato. It is a little harder to find, the composition will cost more than regular powder.
4. If you decide to make a full-fledged dessert out of jelly that can be consumed with a spoon, the hot composition must be poured into pre-processed forms. Pre-wet the dishes and sprinkle with a little granulated sugar. So you can easily lay it out on a flat dish and decorate to taste.
5. When mixing starch with the bulk, pour it in slowly and along the edge of the pan. Such manipulations will help to avoid the appearance of lumps. Among other things, if you want to get exactly the dessert, you only need to cook it over low heat from start to finish.
6. Liquid jelly is obtained when the composition is just starting to boil. It is enough to wait a couple more minutes and turn off the stove. You need to prepare the drink in an enamel saucepan and stir constantly with a wooden spatula. In this way, you will avoid unpleasant odors from metal appliances.

Please your household with various variations of jelly. Prepare a traditional drink as well as try other drink options. Reveal for yourself perfect recipe and make it a family treat.

Video: how to cook jelly from frozen berries

Calories, kcal:

Proteins, g:

Carbohydrates, g:

The taste of a drink called jelly is familiar to everyone from childhood. Kissel was brewed in ancient times, thousands of years ago, the presence of this drink meant good for home and family.

Calorie content of cherry juice jelly

The calorie content of cherry juice jelly is 78 kcal per 100 grams of product.

Cherry juice jelly composition

Cherry juice jelly contains not a small amount of various vitamins, such as BB, B2, B9, PP, vitamin C, carotene, inositol, as well as organic acids - tartaric, quinic, malic, citric, pectin substances, sucrose, fructose and glucose ... Minerals: potassium, aluminum, iodine, calcium, iron, magnesium and others.

Useful properties of cherry juice jelly

Cherry juice kissel is an amazingly nutritious and healthy drink that has a positive effect on the state of the human body, envelops a soft film, caresses the gastrointestinal tract, and fights against body malaise.

No colorants, no preservatives - an absolutely natural dish. It should be noted that the most useful is oatmeal jelly. Today, for the preparation of such a drink-medicine, in the store you can buy a concentrate for preparation. It will remain in the same way as with starch jelly, add oat concentrate to the syrup from cherry juice and sugar and cook a drink that improves overall well-being and heals the entire body (calorizer). Cherry juice kissel will help to cope with inflammatory diseases, as it has antiseptic properties, because all vitamins and useful material contained in cherry juice pass into the resulting drink.

Cherry juice kissel in cooking

Kissels are prepared from any fresh or frozen fruits with a starch thickener, of different thicknesses - liquid, semi-liquid and thick. The consistency of the jelly depends on the amount of starch. Ready-made thick jelly is poured into portion forms, sprinkled with sugar and cooled. Semi-liquid jelly can be used for gravy of puddings, pancakes.

One of the favorite and most delicious is cherry juice jelly, which is not difficult to prepare (calorizator). Cherry juice is brewed sugar syrup and then add the potato starch. The resulting mixture is kept on fire until the drink thickens. A few minutes and a delicious cherry juice jelly is ready.

This ancient Russian drink, of which thousands of recipes have survived, has not lost its relevance today. Made from a wide variety of berries, fruits, vegetables, in milk or water, thick or liquid, sweet or sour, it is equally good in hot and cold weather: in summer it will quench your thirst, in autumn and winter it will warm you and help with colds.

In ancient times, a real Russian jelly was prepared for several days by specially trained people - "jelly", who thickened the drink not with starch, as is now customary, but with fermented decoctions of cereals (hence the name: "jelly" = "sour"), the most common then was jelly on oat broth.

Today, the drink is prepared from almost any ingredient: fresh and dried fruits and berries, fruit and berry juices, syrups, from all types of preserves, jams, marmalades, bread kvass, milk, as well as from berry extracts and some other products.

Kissel is boiled mainly with sugar, and its density depends on the added amount of starch. Moreover, fruit and berry jelly should be prepared with potato starch(so that they are not cloudy), and milk and almond - with corn(maize) starch, which gives them more delicate taste... For 4 cups of fruit and berry jelly, it is enough to take 2 tablespoons of starch (more - it will turn out to be very thick). Starch is diluted with chilled broth, juice, syrup, milk or water, while one part of starch is diluted with 4 - 5 parts of liquid.

It is better to strain the diluted potato starch through a sieve and, while stirring, pour into the hot syrup at once, and not in parts, bring the jelly to a boil and remove from heat. You should not boil the jelly for a long time, otherwise it will be liquid.

All jelly has one unpleasant feature- a film forms on the surface during cooling. This can be avoided if freshly prepared jelly is sprinkled with a thin layer of granulated sugar. If the film has already appeared, you can add a little fresh juice and stir thoroughly, stirring the juice into the formed jelly.

Kissels should be homogeneous, without lumps, non-sticky, and their appearance, color, taste and smell should correspond to the product from which they are prepared. To preserve the color and improve the taste, a small amount (0.1-0.3 g per serving) of citric acid, previously diluted with cold boiled water, is added to some fruit and berry jelly.

According to the consistency, jelly is divided into dense, of medium density and semi-liquid. Semi-liquid are used as sweet sauces for some dishes (in particular, for cereals). In some fruit, the consistency can be altered by pureed fruit puree.

Thick jelly is usually poured into molds and cooled well (the molds are preliminarily moistened from the inside with cold water so that the drink is easily separated). And drinks of medium density and semi-liquid can be served hot.

Kissel - very nutritious and high-calorie dish due to the starch content in it, but, at the same time, retains many vitamins. Kissel is recommended to be included in diets for gastritis with high acidity and peptic ulcer stomach and duodenum.

Kissel made from high quality berries or juices, by quantity organic acids firmly holds the first place among other drinks, moreover, it possesses healing qualities, which largely depend on what kind of fruit it is cooked from. So, for example, cranberry jelly - best drink for colds and flu, blueberries in jelly are effective for diseases of the gastrointestinal tract, infectious diseases, as well as for improving visual acuity, apple is recommended for the prevention of anemia, hypovitaminosis and to improve digestion. Kissel from mountain ash is useful for diseases of the liver and gallbladder, has a mild laxative, choleretic and diuretic effect. Cherry kissel has antiseptic properties and is a good remedy for inflammatory diseases of the respiratory tract.

Used materials from the site izobilie.info