Today, stores sell a mixture for making jelly in briquettes. But they don't contain anything useful. How to make jelly at home so that it is useful and could be included in children's diet nutrition?

Milk jelly

To make jelly in milk, you will need the following products:

• Milk - 4 glasses;
• Potato starch - 2 rounded tablespoons;
• Sugar - 1/2 cup.

Preparation:

1. Boil 3 cups of milk in a saucepan and add sugar in it;
2. In the remaining glass of cold milk, dissolve the starch and pour into the boiling milk in a thin stream, while stirring the jelly with a spoon;
3. Stir the jelly for 5 minutes, keeping it on low heat.

Milk jelly tastes like homemade condensed milk. Every child will love it for breakfast or as delicious drink on the third.

Currant jelly

For currant jelly, the following products are needed:

• Currant berries - 1 glass;
• Potato starch - 2 heaped tablespoons;
• Sugar - 3/4 cup;
• Water 4 cups.

Preparation:

1. Sort out the currants from debris and rinse in hot water;
2. Pour the berries with water (3 glasses) and put in a saucepan over the fire;
3. Boil the berries until the water turns a bright red color;
4. Strain the compote, add sugar to it and bring to a boil again;
5. In 1 glass cold water stir the starch and slowly pour into the boiling compote, while stirring it with a spoon;
6. Keep the jelly on the fire for 5 minutes, stirring with a spoon.

This jelly contains a lot of vitamins, namely ascorbic acid. In this way, you can prepare cranberry jelly.

Strawberry jelly

For strawberry jelly, you should have the following ingredients in your kitchen:

• Strawberries - 1 glass;
• Sugar - 3/4 cup;
• Water - 4 glasses;
• Potato starch - 2 rounded tablespoons.

Preparation:

1. Sort out the debris from the strawberries, clean them from the green stem and rinse in water;
2. Rub strawberries through a sieve;
3. Pour 2.5 cups of water into a saucepan and add sugar in it;
4. Boil the syrup;
5. Stir in the remaining water potato starch and pour it into the syrup;
6. Add the berries grated through a sieve to hot water jelly and mix the mixture quickly.

Due to the fact that the berries are subject to minimal heat treatment, this jelly is the most useful of those suggested in this article. According to this recipe, you can make jelly not only from strawberries, but also from Victoria, strawberries.

Each housewife prepares jelly in her own way. But the drink will be even tastier if:

• Dilute starch in very cold water and in sufficient quantity. If you take less than 1/2 glass of water per 1 tablespoon of starch, then when it is poured into the jelly, clots are formed;
• If you want to get a thick jelly, then for 4 glasses of liquid take not 2, but 3 tablespoons of potato starch;
• If you have rice starch, not potato starch, then take it a third more than potato starch. Otherwise, the jelly will turn out to be too liquid;
• Do not overexpose the jelly on the fire after adding starch to it. otherwise it will begin to decompose and its structure will collapse;
• Don't be afraid to improvise. You can use various juices, fruit and berry puree... It is fashionable to mix them with each other, getting a variety of tastes.

Kissel cooks very quickly, but it turns out to be so tasty that it is impossible to resist until the saucepan is empty.

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

1. 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 a 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.

Lumps in 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, lemon acid... 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 making a 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 it 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

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. Switch 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 several 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 prepare thick jelly for a baby's diet is a frequently asked question for young mothers. But in this case, it is worth recalling that for babies up to a 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

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 oatmeal jelly 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 sprouts 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 minced 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

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 of 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 is not 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, boil 1-2 cups 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 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 a cereal component or with the addition of corn starch, but the starch diluted in a 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 properly cook jelly. To do this, they advise dividing the total amount of water. If the compote is boiled 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.

The commandments of the correct preparation of jelly 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

Source: otvarim.ru

Simple jelly recipes

Recipe number 1

Products: one glass (200 ml) red currants, 3/4 cup granulated sugar, one liter of water + 5 tablespoons, 3 tbsp. (no slide) potato starch, one teaspoon of cinnamon.

How to cook:

Rinse red currant berries thoroughly and grind with granulated sugar. After that, fill with water, put the pan on the fire, boil and cook for 3 minutes. Then strain the mixture, add cinnamon. Dissolve the potato starch in water and, stirring constantly, pour into a saucepan. Bring the jelly to a boil. Remove the saucepan with ready-made jelly from heat and cool.

Recipe number 2

Products: 300 g of blueberries, four tablespoons of starch (potato), 1.5 liters of water, 100 g of granulated sugar.

How to cook:

Rinse blueberries well, rub through a sieve or chop with a blender. After that, transfer the berries to a saucepan, pour in 1.5 liters of water, add granulated sugar. Put the saucepan on fire, boil and, stirring occasionally, cook for about three minutes over medium heat. In one glass of water, dilute the potato starch (four tablespoons), and, stirring constantly, add the diluted starch to the blueberry broth in a thin stream. Bring the kissel to a boil again, turn off the heat and cool the drink.

Cherry kissel (recipe number 3)

Products: 500 grams of cherries, two liters of water + one glass for starch, one glass of granulated sugar, 3 tbsp. potato starch, 5 cloves, cinnamon and vanillin to taste, 1/2 tsp. ground cardamom.

How to cook:

Put a saucepan with two liters of water on fire and bring to a boil. Add spices to the water and boil for 5 minutes, remove the cloves. Then pour the washed berries into boiling water. Add sugar, stir and bring to a boil. In one glass of cold water, dilute 3 tbsp. starch. Pour the diluted potato starch into the boiling jelly, in a thin stream, stirring constantly. Boil a little so that the jelly thickens. Serve the finished drink hot or cold.

Recipe number 4

Products: 1.7 l of water, 400 g of cherries (pitted), granulated sugar to taste, six tablespoons of starch.

Preparation:

Pour cherries (pitted) with water (1.7 l) and bring to a boil. Then lower heat, add sugar, simmer for about 10 minutes. Dissolve 6 tablespoons of starch (potato) in about 1/2 cup of cold boiled water. Stirring (continuously!) In a thin stream, pour the mixture into the jelly. When the jelly boils, remove it from the stove. Serve hot or cold.

Recipe number 5

Products: one glass of black currants and blackberries, five tablespoons of granulated sugar, 3 tbsp. potato starch.

How to cook jelly:

Pour the washed black currants into a saucepan, pour in a little warm water and mash with a pestle or spoon. Drain the juice, pour the currant cake with blackberries with two glasses of boiling water and cook over low heat for about five minutes. Then rub through a sieve. Pour a liter of boiling water into the broth, add sugar and bring to a boil. Dissolve three tablespoons of starch in 1/2 cup of cold water and, stirring continuously, pour the mixture into the jelly in a thin stream. Bring the drink to a boil and turn off the heat immediately. Pour blackcurrant juice into the cooled jelly.

Simple jelly recipes
I bring to your attention simple recipes making delicious jelly. Recipe number 1 Products: one glass (200 ml) red currant, 3/4 cup granulated sugar, one liter of water + 5 tablespoons, 3 tbsp. (no slide) potato starch, one teaspoon of cinnamon. How to cook: Red currant berries thoroughly

Source: www.tanyacook.ru

Earlier oat jelly cooked often, many families had their own special recipes, which were inherited from grandmothers and great-grandmothers. And 30-40 years ago in all cookbooks one could find recipes for oatmeal jelly. For some reason they forgot about him today.

There are so many different recipes cooking this tasty and healthy dish.

How to cook oatmeal jelly at home

The simplest and most familiar recipe:

have to take oatmeal and rinse several times in clean water.

Then place the cereal in a container and pour warm water, leave for a day in a warm place so that it is infused.

After 24 hours, strain the infusion, squeeze the cereal. Cook the resulting liquid until it thickens. You can add a little salt at the end of cooking.

According to this recipe, oat jelly is still cooked and served in monasteries.

There is another recipe, perhaps you will like it better:

Take 2 cups of milk, add 100 grams of oatmeal, stir and leave.

When cereals swell, the resulting mixture is thoroughly rubbed through a sieve.

On low heat, without bringing to a boil and stirring all the time, they begin to cook oatmeal jelly.

When it thickens, add a little salt or sugar to it, and honey is best suited to it.

If one of the meals is replaced with oatmeal jelly, then you can get rid of those extra pounds. For example, if every day, in the morning, eat 200 grams of warm oatmeal jelly with a piece rye bread and after that you do not eat for 3-4 hours, then you can get rid of 5 kilograms of excess weight in a month.

Highly interesting fact... Oat jelly recipes are more popular abroad than here in Russia. Doctors call oatmeal jelly "Russian balsam" and prescribe to people who have suffered serious illnesses. Oatmeal jelly has the ability to restore the functions of a weakened body.

Kissel prepared on the basis of oats is a natural biostimulant, it can slow down the aging of the body. This dish of old Russian cuisine strengthens the immune system well and promotes longevity. And if we consider that the quality of human life depends on nutrition, it is strange that oatmeal jelly was undeservedly forgotten.

Old Russian oatmeal jelly is a wonderful product that affects the human body both as a therapeutic and as a prophylactic agent. Now you know how to cook oatmeal jelly.

How to cook oatmeal jelly
Oatmeal jelly occupies an important place in dietary nutrition and is useful for diseases of the gastrointestinal tract, it helps well with gastritis, enterocolitis, colitis. This product is an excellent mild laxative, it cleanses the intestines well, ...

Source: zdorovie-kd.ru

How to make jelly at home

Today, stores sell a mixture for making jelly in briquettes. But they don't contain anything useful. How to make jelly at home so that it is useful and can be included in the children's diet?

To make jelly in milk, you will need the following products:

• Milk - 4 glasses;
• Potato starch - 2 rounded tablespoons;
• Sugar - 1/2 cup.

Preparation:

• Boil 3 cups of milk in a saucepan and add sugar in it;
• In the remaining glass of cold milk, dissolve the starch and pour into the boiling milk in a thin stream, while stirring the jelly with a spoon;
• Stir the jelly for 5 minutes, keeping it on low heat.

Milk jelly tastes like homemade condensed milk. Every child will love it for breakfast or as a delicious drink for the third.

For currant jelly, the following products are needed:

• Currant berries - 1 glass;
• Potato starch - 2 heaped tablespoons;
• Sugar - 3/4 cup;
• Water 4 cups.

Preparation:

• Sort out the currants from debris and rinse in hot water;
• Pour the berries with water (3 glasses) and put in a saucepan over the fire;
• Boil the berries until the water turns a bright red color;
• Strain the compote, add sugar to it and bring to a boil again;
• Stir the starch in 1 glass of cold water and slowly pour into the boiling compote, while stirring it with a spoon;
• Keep the jelly on the fire for 5 minutes, stirring with a spoon.

This jelly contains a lot of vitamins, namely ascorbic acid. In this way, you can prepare cranberry jelly.

For strawberry jelly, you should have the following ingredients in your kitchen:

• Strawberries - 1 glass;
• Sugar - 3/4 cup;
• Water - 4 glasses;
• Potato starch - 2 rounded tablespoons.

Preparation:

• Sort out the debris from the strawberries, clean them from the green stem and rinse in water;
• Rub strawberries through a sieve;
• Pour 2.5 cups of water into a saucepan and add sugar in it;
• Boil the syrup;
• Stir the potato starch in the remaining water and pour it into the syrup;
• Add the berries grated through a sieve to hot water jelly and mix the mixture quickly.

Due to the fact that the berries are subjected to minimal heat treatment, this jelly is the most useful of those suggested in this article. According to this recipe, you can make jelly not only from strawberries, but also from Victoria, strawberries.

Each housewife prepares jelly in her own way. But the drink will be even tastier if:

• Dilute starch in very cold water and in sufficient quantity. If you take less than 1/2 glass of water per 1 tablespoon of starch, then when it is poured into the jelly, clots are formed;
• If you want to get a thick jelly, then for 4 glasses of liquid take not 2, but 3 tablespoons of potato starch;
• If you have rice starch, not potato starch, then take it a third more than potato starch. Otherwise, the jelly will turn out to be too liquid;
• Do not overexpose the jelly on the fire after adding starch to it. otherwise it will begin to decompose and its structure will collapse;
• Don't be afraid to improvise. You can use various juices, fruit and berry purees for making jelly. It is fashionable to mix them with each other, getting a variety of tastes.

Kissel cooks very quickly, but it turns out to be so tasty that it is impossible to resist until the saucepan is empty.

How to make jelly at home
How to make jelly at home Drinks. There is a mixture for cooking in stores today.

Since childhood, each of us is familiar with the taste of rich berry or fruit jelly. It is not for nothing that grandmothers and mothers cook it for their child, because such a dish is known for its medicinal properties, is rich in vitamins and is simply a very tasty thirst-quenching drink. It is also recommended for diet food and improve immunity.

Choosing the ingredients

Kissel is a dish on the menu of many countries. It was originally obtained from the leaven oat milk... Also prepared rye, wheat options. This dish was everyday and was served cold or hot with butter, milk, onions or sweets. Later, fruit and berry sweet jelly appeared, when potato starch spread.

The basis of any jelly is a thickener, most often starch, with the help of which it becomes gel-or jelly-like. Which thickener to choose depends on the option to be cooked.

• Rice starch. It is more often used for sauces, but if you add it to jelly, it will turn out to be unclear. Slightly interrupts the taste of the rest of the ingredients.
• Corn starch. As well as rice starch, it gives turbidity, but lighter for jelly. More suitable for a dish with added oatmeal or milk.
• Wheat starch. It is rarely used at home, as it is mainly added in the production of sausages or baked goods.
• Potato starch. Ideal for making jelly, as the hostess can control the thickness and transparency of the finished drink herself. Plus, the potato starch doesn't interfere with the flavor of the other ingredients.

In addition to starch, water, sugar are used in jelly, and for imparting ready meal fruit juices, fruit drinks, fresh or dried berries and fruits, milk, chocolate, oat flour or cereals, jam, raisins, dried apricots.

Vanilla, citric acid, or cinnamon can be used to add extra flavor.

Cooking technology

To make jelly at home, you can use ready-made semi-finished products with dry powder purchased at the store, or make a drink by adding starch separately. Of course, the powder method is easier and faster. All that is required is to stir the powder in water and gently, stirring occasionally, pour into boiling water. Stir until the second (final) boil, so that no lumps form. You must first familiarize yourself with the proportions indicated in the instructions on the package with the semi-finished product.

If you do not cook from dry powder, then you need to take into account that, according to its consistency, jelly can be divided into three groups:

• liquid- one tablespoon of starch (25-35 grams) is placed on one liter of liquid;
• semi-liquid- for one liter of liquid - two tablespoons of starch (45-55 grams);
• thick- for one liter of liquid - three tablespoons of starch (70-90 grams).

Starch is diluted in boiled cold water or milk, and then filtered. It is imperative to prepare the base of the jelly. Pour water into a saucepan, add sugar and other products, for example, dried berries or finely chopped fruits, and bring all this to a boil. Then add the diluted starch to the base and cook for another 2-3 minutes (sometimes it takes more time, depending on the fruits used).

Alternatively, you can cook jelly in a slow cooker. Prepare the starch, mix with the base and, putting everything in a slow cooker, cook, indicating the "steam" mode, 15 minutes, then insist for about 40 minutes, do not open the lid. If everything is done correctly, you will end up with a fragrant and tasty jelly.

Exists a large number of different recipes for making jelly: desserts, snacks, cereals, useful options, beverages. Let's present the most popular and interesting ones.

Packaged jelly

Now in every grocery store you can see a varied selection of instant jelly bags in sachets. This recipe is the fastest and easiest.

For cooking, you will need a purchased bag with the mixture and water. Boil the liquid and pour it into a medium mug with the powder already poured. To stir thoroughly. To make the jelly thicker, you can brew two bags.

Kissel from briquette

In addition to packages with jelly, there are weight jelly or pressed in briquettes on store shelves. These options are semi-finished products, they already contain the right amount of sweetener, starch and various flavors.

For cooking, a standard briquette and the required amount of water are taken. In a container, the unpacked pack is poured with water and immediately mixed to a single consistency. Then you need to boil the water in a saucepan and carefully add the prepared concentrate while stirring with a spoon. After boiling again, remove from the burner and cool. Kissel is cooked.

Berry-fruit jelly

The recipe is classic and is often used by housewives. Here you can use frozen or fresh berries and fruits. Wipe the fruits with a sieve (defrost frozen beforehand). Place the resulting mass in a container and add water.

Boil and keep on fire for about one minute. Strain and put again on a preheated burner, add granulated sugar and starch diluted in the required proportions, boil, add chilled juice and turn off the stove.

Kissel with berry or fruit jam

For those with a sweet tooth, you can make jelly with the addition of jam. During the period of colds, jelly with raspberry jam, since it contains acetylsalicylic acid.

First, let's prepare the starch: if you want thinner, then you should take one tablespoon, and if thicker, then two. When the starch is diluted in cool water, we turn to the broth: pour about a liter of water into an enamel container and heat it, then put the jam, stir and cook for 5 minutes. If there is foam from the jam, it is better to remove it.

To make the jelly transparent, it is better to strain the broth through a sieve and return to the pan.

We add sugar less than usual, because it was already present in the jam itself and do not forget about a pinch of citric acid. At the same time, carefully pour in the starch, which was already waiting for its turn. Stir thoroughly and bring to a boil. Delicious jelly with jam ready.

Instead of jam, you can add compote of dried fruits, dried apricots, raisins or prunes, but you will need less water.

Kissel with milk

For this type of dish, you will need one and a half liters of milk, 5 tablespoons of fruit syrup, the same amount of starch, sugar to taste, vanilla, cinnamon. Pour the milk into the cooking container and start heating over very low heat. As soon as bubbles appear on the milk, remove the saucepan from the stove. Add sugar to milk, stir thoroughly.

Pour a little milk into a separate mug, add starch there, mix quickly. Pour the milk and starch back and add the fruit syrup, stir. Put the saucepan over medium heat, let the jelly boil and simmer for another 4 minutes over low heat.

Add a pinch of vanilla and cinnamon. Pour the resulting cooled drink into portions. On top of the finished jelly, you can put mint leaves.

Chocolate jelly

Kissel with the addition of chocolate is a type of milk jelly. It differs only in that you can add a chocolate bar or dry cocoa. If chocolate is selected, then it must first be melted, and then placed in heated milk. The powder must first be mixed with starch, and only then added to hot milk.

If you take two versions of jelly (chocolate with milk) and pour them into the bowls one by one, you get a multi-layered dessert similar to a zebra pattern.

Kissel from honeysuckle

Jelly with the addition of honeysuckle is very useful and tasty. Honeysuckle contains vitamins, useful acids that have a positive effect on human immunity. The main thing is that this berry does not lose useful properties after heat treatment.

So, to prepare this healthy jelly, you will need 2 liters of water, one and a half glasses of honeysuckle, granulated sugar and 70 grams of starch (these are 3 level tablespoons). Place clean berries in water and place over medium heat, after boiling, add 6 tablespoons of sugar. Dissolve the starch in boiled cooled water and pour into the jelly, mix and wait until it boils. Healthy dessert ready.

From oatmeal-based honeysuckle

Ingredients:

1. 2 cups berries;
2. 1/3 cup oatmeal
3. sugar;
4. lemon juice;
5. 2 tablespoons cornstarch and mint cinnamon

Put the washed berry to simmer over low heat, pre-mixing with sugar. Meanwhile, in a blender, mix the flakes with lemon juice, then add the resulting mass to the berries and bring to a boil. Dilute the starch, observing the proportions, add to the jelly and boil again. For new notes, add cinnamon and garnish with mint leaves.

Rice jelly

Kissel has many properties, one of which is enveloping and cleansing. If you take rice jelly every day, especially in the morning on an empty stomach, you can get rid of some problems with the gastrointestinal tract and unpleasant symptoms of gastritis. For prevention, you need to take such jelly for at least a week, but it is not contraindicated for longer.

Rinse half a glass of rice so that the jelly is not too viscous, and soak in water at room temperature overnight. After 10-12 hours, take 2.5 liters of water and add soaked rice to it, boil over medium heat for about two hours with the lid ajar. When the rice is tender, remove from the burner and chop with a blender. If sugar is not contraindicated, add sweetener and some salt.

There are more quick way cooking rice jelly. In order not to wait overnight until the rice is soaked, you can grind it on a small home mill and boil it like porridge in boiling water (half a glass of rice per 2 liters of water). Alternatively, you can add dried fruit.

Pea jelly

Kissel with peas is best done thick so that it looks like jelly. Take a glass of peas (you can take either whole or crushed dry), one tablespoon of oil (vegetable is better), 2.5 cups of water and onions.

Grind the selected peas in a home mill, add water at room temperature and do not forget about salt. Boil the resulting mixture in a saucepan, remove the foam and cook for about 20 minutes for small fire stirring. Allow to cool.

Taking a deep small form, cover it cling film... Place the resulting mass in it, cool completely and cover with the same film. Remove to a cold place for several hours so that the jelly thickens well. At this time, peel the onion, cut into rings or smaller and fry in a pan.

When the jelly thickens, divide into portions in small squares and garnish with prepared onions on top. This jelly can be served with meat or fried mushrooms.

Semolina jelly

Used as a thickener semolina so you can do without starch in this recipe. Ingredients: semolina, 250 grams of apples, granulated sugar, water and milk for half a cup.

You should wash and peel the apples, cut them into slices, do not forget to remove the seeds. After that, the cut apples are placed in an enamel bowl, and water is added there. Simmer fruit until tender.

In another saucepan, bring milk to a boil and sift 2 tablespoons of semolina through a sieve. Do not forget to stir with a spatula so that no lumps form. Also add sugar (determine the amount of sugar to taste) and stir until completely dissolved. Beat the apples with a blender, combine with semolina and beat again. The resulting mass is laid out in cups and cooled in the refrigerator.

Pumpkin dessert

Pumpkin jelly will be a pleasant treat for children, especially since it is not only tasty, but also healthy dish... Several apples, a small pumpkin, potato starch, sugar, a liter of water and citric acid will be used in the preparation.

Apples (3 pieces) with pumpkin (150-200 grams) are washed, the peel and bones are removed. Cut the pumpkin into small pieces and cut the apples into medium pieces. Put pieces of pumpkin in a container and pour water, then put on strong fire for boiling and cooking for about 15 minutes. Prepare starch - stir 2 tablespoons in cool water in a separate bowl.

When the pumpkin becomes soft, add the apple pieces to the same place, boil and cook over low heat for up to 7 minutes. Then add 3 tablespoons of granulated sugar and a pinch of citric acid. Prepared starch is poured in, mixed and kept on fire for another 3 minutes. Kissel is ready, it can be served warm or cooled.

Kissel from dried fruits

Requires half a kilogram of dried fruit, half a glass of granulated sugar, a spoonful of lemon juice, zest, two tablespoons of starch, cloves and cinnamon. First you need to wash and soak the dried fruit for two hours. Next, put fruits in an enamel pan, pour about a liter of water, add cloves with cinnamon, sugar, zest and lemon juice... We cook all the contents for 15 minutes.

Having caught the fruit, carefully pour in the starch, which was previously diluted. As soon as the jelly begins to boil, put the fruit back and heat for a few more minutes, after which we remove the pan from the stove.

Beetroot jelly

Good for improving digestion. To make beet jelly, you need to take medium-sized beets, a handful of rolled oats, some prunes and one and a half liters of water.

Grate beets and mix with finely chopped prunes. Then add the rolled oats and pour boiling water over. Cook the resulting mixture with the lid slightly open for another 15 minutes, not forgetting to stir, and make sure that the jelly does not boil. Strain the resulting jelly and cool. On a fasting day, beetroot jelly is indispensable, you need to take it before bedtime (2 hours in advance).

Old Russian jelly

Ingredients: 4 small pieces of rye bread (better stale), 3 tablespoons of sugar, water - 3 glasses for bread and 1 for starch, a handful of dried fruits and 1 tablespoon of thickener - potato starch.

The bread is filled with water and then boiled. Then it is cooled, wiped, sugar and washed dried fruits are added. Cook everything together until the fruit is soft. Then pour in the starch diluted with water. Boil and cool the second time. This kind of jelly goes well with something sweet.

Kissel with tangerines

For 1 liter of milk, 3 tablespoons of starch, 5 tangerines and 100 grams of granulated sugar are used. The milk is boiled, then sugar and citrus zest are added. It is worth considering that starch is diluted in cold milk, and after that it is poured into the hot bulk, stirred and cooked, boiling a little, for about 10 minutes. When the jelly is cooked, it must be cooled.

Everyone knows that jelly has medicinal properties. Here are some health-related tips for you:

• with the help of this drink, metabolism is normalized;
• the efficiency of the brain increases, cheerfulness appears;
• the drink is low-calorie dish, therefore, it is indispensable for dieting;
• improves digestion, relieves inflammation of the gastrointestinal tract;
• relieves the feeling of heaviness in the stomach;
• normalizes normal renal activity.
• in the cold season, for the prevention of viral diseases, it is recommended to drink lingonberry, currant or cranberry jelly, because these berries contain vitamins, acetylsalicylic and ascorbic acids;
• liquid jelly quenches thirst well;
• the drink lubricates the vocal cords well;
• during the period of intestinal upset, you should drink blueberry jelly;
• the oat version lowers cholesterol;
• flaxseed jelly acts as a laxative.

Some tips to consider when making jelly.

• When the drink cools, a thick film forms on it. To prevent it from forming, a portion of jelly can be sprinkled with sugar.
• In order for the taste of the fruit to become brighter, while cooking the jelly, you need to add a little citric acid, previously diluted in water at room temperature.
• Before pouring the starch mixture, strain the fruit or berry broth, so the drink is more transparent.
• If the jelly is from a semi-finished product, adding pieces of berries or fruits to it, you will make it even tastier.
• For cooking jelly, it is better to use enameled dishes, otherwise after aluminum, when exposed to berry or fruit acids, a metallic taste may remain. It is also not recommended to use aluminum cutlery for stirring.
• The finished dish should be stored for no more than two days in the refrigerator. Room temperature dilutes the jelly.
• Starch neutralizes sugar, so you can add a little more.
• You can add honey instead of sugar.

You will learn more about how to cook jelly in the following video.

Kissel - tasty and original folk dish, which is a thin jelly. It can be prepared from any product, as a rule, fresh berries, fruits, syrups, jams and compotes are most often used. You can also cook from milk. How to cook jelly? This is a simple matter.

There are many options. It is only necessary to determine the product from which the drink will be brewed, as well as the desired consistency.

The density of the jelly

Before cooking jelly, you need to choose a certain consistency. The thickness of the drink depends on the starch used in the preparation. So, the jelly will turn out to be thick if the following proportion is observed: 70 g of starch per 1 liter of the selected liquid (it can be water or juice). Kissel will be of medium density if you add 40 g of starch powder to 1 liter of liquid. And, finally, jelly will turn out to be liquid if only 30 g of starch is added to 1 liter of liquid when boiling it. Do not forget that before you cook the jelly, you need to dilute the required amount of starch in cold clean water or juice. You should not boil a drink to which starch has already been added for a long time, otherwise its qualities will be destroyed, and the jelly will turn out to be too liquid.

Kissel from jam

Jam is a traditional raw material for Russian jelly. To prepare such a drink, you will need water, the jam itself, starch, sugar, and citric acid. First, you need to dilute 200 g of jam in 750 ml of boiled water, put all this in a saucepan and put on fire. When boiling, the jam will need to be filtered, then add a quarter of a teaspoon of citric acid (previously diluted in water), 2 tablespoons of powdered sugar into it, and bring to a boil again. Next, 2 tablespoons of starch must be diluted with a glass of cold clean water and, while stirring, slowly pour the resulting liquid into a saucepan. Now again you need to bring the contents of the pan to a boil. In this case, immediately after boiling, it is necessary to remove the finished jelly from the stove, pour into cups and allow to cool. The drink is ready!

Cranberry jelly

Another option for making a drink is from cranberries. It is noteworthy how jelly is useful. This drink helps with colds, stomach diseases. In addition, jelly is suitable for feeding children. To prepare this drink, you will need 100 g of berries, 1 tbsp. l starch, about 4 tbsp. l. sugar, as well as water (about 3 glasses). The berries for the jelly must be washed and rubbed, after which the cranberry juice must be separated from the crushed berries. Place the cranberry mass in a pot of water. Bring the contents of the saucepan to a boil, then cook for 5 minutes. Subsequently, you will need to strain the liquid. Sugar must be added to the resulting mass, after which the broth is brought to a boil again. It is necessary to remove the foam from the liquid when cooking. The previously diluted starch should be poured into a boiling pan, stirring constantly, gradually bringing the drink to a boil. At the very end, the juice remaining from the cranberries should be poured into the jelly being prepared. The drink should be poured into containers for cooling, and then can be eaten.

Every housewife is simply obliged to be able to cook jelly at home. After all, it turns out not only much tastier than the purchased one, but also healthier. Kissel is an excellent aid for colds and is also useful for people with gastrointestinal problems. Do not forget about its nutritional value. This drink is prepared quickly enough and for this you need the most simple ingredients... Strawberries, raspberries, cherries, cranberries, currants, cherries - absolutely any berry and not only are suitable for this wonderful drink. They can be either fresh or frozen. You can also try experimenting with combinations. So let's try to cook berry jelly together!

Ingredients for making berry jelly:

• berries - 300 g;
• starch - 3 tbsp. l (for medium jelly, for a thicker one you need 4-5 tablespoons);
• water - 3.5 l;
• sugar to taste.

Homemade Kissel - Step 1

Let's start with the berries. Wash them and place them in a 3-liter or more pot of water. Even if the berries are frozen, we place them as they are. They will defrost in the process. We begin to cook our jelly base over medium heat. Do not forget to cover all this with a lid. Since after boiling, the berries will begin to shoot with juice.

Stage 2

Then, after the water has boiled and the contents have been boiled for about 20 minutes, add sugar to our liking. Let it cook for about 5 minutes more.

Stage 3

Using a large spoon or something more convenient for you, we squeeze and catch the cake from the berries. If a small amount of berry particles remain, it's okay. We continue to cook the jelly base over low heat.

Stage 4

While it is being cooked, we are breeding starch. To do this, take a cup, pour some cold water into it, add starch and stir.