How to cook jelly- so tasty, healthy and loved by us since childhood? We are not talking about ready-made store briquettes, it is not at all difficult to make this drink at home by yourself, but you can use any base - from fruit to dairy.There are lovers of oatmeal jelly - by the way, the only ones that can be cooked without adding starch.

How to make jelly?

Cooking jelly is not at all a difficult task. You just need to know some of the rules that we want to tell those who have not yet tried to cook it at home.

Want to thick jelly- Take 3-4 tablespoons of potato starch in 1 liter of water. To get an average density, you need 2-2.5 spoons, and for a liquid drink, 1 heaped tablespoon will be enough.

Before adding starch to a hot base, it must be diluted in cold water and filtered. And then quickly, until it has frozen, pour into the pan, stirring constantly. Then bring the liquid to a boil and turn off.

If you start boiling, the drink will turn out to be liquid. But to obtain a thick jelly, after adding starch, the mass is boiled for several minutes over low heat, while stirring with a spoon, preferably a wooden one.

To cook milk jelly, it is better to use maize starch, it tastes softer.

In berry and fruit jelly, you can add a little citric acid (no more than 0.3 g per serving), which is diluted in cold, preferably boiled water. This will give the drink a pleasant flavor and bright color.

And sprinkle sugar on top so that a film does not form on the surface.

Vitamin cranberry jelly

Cranberry jelly - not only delicious drink, this is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick households, especially children.

We will need:

• 2 liters of water;
  
• 300-400 g of cranberries (fresh or frozen);
  
• 3 tablespoons of starch;
  
• sugar to taste.

How to cook:

1. wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
2. dilute starch with cold water in an amount of about half a glass;
3. mix squeezed cranberry juice and diluted starch;
4. pour this mixture into boiling water, add sugar (on average about a glass, but the amount can be adjusted depending on taste preferences);
5. when the mixture boils, cook for 3 minutes and remove from heat.

Cranberry jelly is good both cold and warm.

Apple juice jelly

Not less than berry and fruit drinks, juices, preserves and jams are also tasty. And cooking them is even easier and faster.

We will need:

• 2 cups apple juice
  
• 2 glasses of water;
  
• 3 tablespoons of starch;
  
• to taste - sugar, cinnamon, orange or lemon zest.

How to cook:

1. mix sugar, spices and water, boil the mixture;
2. dilute the starch apple juice, pour into hot syrup;
3. let the jelly boil for a couple of minutes and remove from heat.

Thick jelly "Healing" from wild rose

A sour rosehip drink will help fight colds and become an excellent prophylactic against diseases in the cold season.

We will need:

• rosehip - 100 g;
  
• water - 5 glasses;
  
• sugar - 5 tablespoons;
  
• starch - 3 tablespoons;
  
• currant berries for decoration.

How to cook:

1. pour dried rosehips with two glasses of warm water and leave to swell for a couple of hours;
2. strain this liquid through cheesecloth, and rinse the berries themselves with water;
3. knead the rosehip in a mortar, put it in a saucepan and fill it with water;
4. cook for 15 minutes, strain and combine with water, in which the rosehip was infused;
5. add sugar, if desired - citric acid;
6. dilute the starch and pour it into a saucepan, cook until thickened - 10 minutes;
7. cool, pour into portioned dishes, decorate with currant berries.

Milk jelly

This is a recipe for a quick, tasty and healthy dessert that will appeal to both children and adults.

We will need:

• half a liter of milk;
  
• 100 g sugar;
  
• 50 g of starch (kitchen gadgets, for example, an electronic measuring spoon, will help to measure the exact amount);
  
• 2 yolks;
  
• 20 g butter;
  
• vanilla to taste.

How to cook:

1. dilute the starch in three tablespoons of cold milk;
2. pour it into boiling milk, stirring constantly;
3. when the mixture thickens, remove from heat, add to it the prepared mass of yolks, pounded with butter and sugar, vanilla;
4. knead the mass well and let cool. Serve with any jam or preserves.

Not only tasty, but also healthy

Obvious the use of jelly for digestion: they are viscous and therefore have a very beneficial effect on the condition of the stomach. They are good to drink even with gastritis and peptic ulcer disease, they, enveloping the inflamed walls of the stomach, relieve pain. For those with increased acidity, this healing drink is also useful.

Fruit and berry jelly strengthens the immune system, apple is good as a preventive measure against anemia, blueberry is good for the eyes, cherry has antiseptic properties and helps with respiratory diseases.

How to cook oatmeal jelly without adding starch is described in this video:

Take it for yourself, tell your friends!

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Kissel, the recipe of which is popular among housewives, is a jelly-like drink or gelatinous dessert. It is prepared using a wide variety of bases - dairy, fruit and berry, cereal and even vegetable.

How to make jelly?

It is easy to make homemade jelly, but the technology still has its secrets. After reviewing them, you will undoubtedly have a delicious dish:

1. The starch used as a thickener must always be diluted in a small portion of a liquid base or water.
2. The starch solution should be introduced into the boiling liquid base in a thin stream, be sure to stir it at the same time, or mixed with a cold base, and then heated until thickened.
3. The thickness of the dessert is regulated by the proportions of liquid and starch.
4. It is preferable to let the finished dessert cool, unless otherwise provided by the recipe.

Milk jelly - recipe

Milk jelly- simple, tasty, aromatic and healthy dessert, which, moreover, is also made out in an elementary way. When using the indicated proportions, an appetizing mousse delicacy for 4 persons will be ready in half an hour. It can be sprinkled with chocolate chips, chopped nuts, or jam. For a more liquid structure, you should reduce the amount of starch mass by half.

Ingredients:

• milk - 320 ml;
• starch - 1 tbsp. a spoon with a small slide;
• granulated sugar - 60 g;
• vanillin, grated chocolate, nuts.

Preparation

1. The jelly recipe is simple. A third of the milk is poured, the starch powder is dissolved in it.
2. Bring the remaining milk portion to a boil, sweeten, season with vanilla.
3. Starch milk is introduced, warmed up a little, stirring. Do not boil!
4. The mass is cooled, placed in a refrigerator for an hour and served with additives.

Kissel from jam and starch

Next, you will learn how to cook jelly from starch and jam. A delicacy on a fruit and berry basis is considered one of the most useful, but it is not always possible to use a fresh or frozen product. In this case, you can turn to the stocks harvested in the summer and take jam as a basis. 4 portioned dessert bowls will be ready in 30 minutes.

Ingredients:

• jam - 150 g;
• water - 1 l;
• starch - 2 tbsp. spoons;
• sugar, citric acid - to taste.

Preparation

1. Dissolve the jam in water, season the liquid to taste, let it boil and filter after five minutes.
2. In a small proportion of cold water, dissolve the starch, mix the mixture with the main liquid portion, warm it up a little, stirring it.

Cranberry jelly - recipe

Homemade jelly, the recipe for which will be described below, has long been considered a real vitamin assistant in the treatment of certain diseases. In addition, such a drink will ideally complement the dietary menu. The secret of success is not being subject to heat treatment juice that retains all its properties. A drink for three persons can be brewed in an hour.

Ingredients:

• cranberries - 150 g;
• water - 600 ml;
• granulated sugar - 6 tbsp. spoons;
• potato starch - 3 tbsp. spoons without a slide.

Preparation

1. The washed cranberries are ground and squeezed out.
2. The pomace is poured with water and heated to almost a boil, filtered and sweetened.
3. Small portion cold water dissolve the starch and mix with a liquid base.
4. Warm up the cranberry jelly to a boil, cool, stir in the juice and serve.

Kissel from frozen berries - recipe

Kissel from frozen cherries, red and black currants, and raspberries is surprisingly rich and aromatic. In the off-season, the use of such blanks for decorating desserts is most expedient. The berries do not require preliminary defrosting, they are immediately put into use by pulling them out of the freezer compartment. The following is a recipe for ten servings of a drink that can be brewed in half an hour.

Ingredients:

• frozen berries - 300 g;
• water - 2 l;
• granulated sugar - a glass;
• potato starch - 5 tbsp. spoons.

Preparation

1. The berry jelly recipe is simple. Pour water over the product, bring to a boil, filter, grind the pulp and squeeze.
2. The liquid base is sweetened, mixed with starch diluted in a small portion of the liquid.
3. Warm berry jelly to a boil, stirring continuously.

Kissel from compote

Delicious jelly at home can be cooked from compote. Moreover, both canned finished product and freshly brewed are suitable. Excessive sweetness can be neutralized by adding lemon juice or a portion of water, but not enough, sweetening the drink to taste. You can use both a liquid base and inclusions in the form of fruit or berry slices. Seven servings will be ready in thirty minutes.

Ingredients:

• ready-made compote - 2 l;
• starch - 2 tbsp. spoons.

Preparation

1. Starch is dissolved in a small amount of compote.
2. The main portion is heated, brought to taste, if necessary, mixed with the solution, stirring.
3. Warm jelly from compote and starch to a boil, cool.

Kissel from apples

Next, you will learn how to cook jelly from fresh apple fruits. The dessert is made from apple broth mixed with, which enriches the taste and value characteristics of the drink. Four servings of treats prepared in accordance with the indicated proportions in thirty minutes will have a liquid texture. For a thicker effect, you need to increase the amount of starch one and a half to two times.

Ingredients:

• apples - 500 g;
• water - 1 l;
• granulated sugar - 100 g;
• corn starch - 50 g.

Preparation

1. The apples are cut into slices, boiled in water for ten minutes, poured onto a sieve, rubbed.
2. The pomace is thrown away, and the puree is combined with a decoction, sweetened and mixed with starch water.
3. While stirring, warm the mixture until thickened, cool.

Kissel from dried fruits

The recommendations below will help you figure out how to make jelly at home using dried fruits. Their valuable properties and excellent taste qualities will show themselves in the best way in such a dessert. The dish will be as harmonious as possible if you take a mix of several fruits. A drink for 5 will be ready in an hour.

Ingredients:

• dried fruits - 200 g;
• water - 1.2 l;
• granulated sugar - 100 g;
• potato starch - 3 tbsp. spoons.

Preparation

1. Boil dried fruits in a liter of liquid for ten minutes, insist a little under the lid, filter.
2. The broth is sweetened, heated to a boil.
3. Mix with starch water by combining the remaining components.
4. Serve hot or cold jelly with dried fruits.

Oatmeal Kissel

Next, how to cook oatmeal jelly. This type of surprisingly healthy and nutritious Russian dish was prepared in ancient times. Nowadays, jelly is often remembered when various diseases occur, forgetting that regular use of the product could completely prevent them. The process of creating a dish is lengthy, but rewarding. After a day, about 500 g of the product will be obtained from the indicated amount.

My daughter was admitted to the hospital and after the operation for several days she was allowed to eat only broth and jelly. And I cooked jelly for her. On the second day, the operated women began to contact me with a request to teach them how to cook jelly. I was shocked. I always believed that the ability to cook compote and jelly is laid in women at the genetic level.
Therefore, I decided to post a jelly recipe on the site, suddenly it will come in handy for someone else.

Kissel - very healthy drink... Since it has a slimy viscous consistency, it envelops the walls of the stomach, improving digestion.
The jelly contains many vitamins and amino acids, which are well absorbed.
Kissel quickly satisfies hunger without leaving a feeling of heaviness.

COMPOSITION

1 liter compote, 20 ~ 30g starch

Cook compote from berries or fruits. For example, you can cook.
Strain the compote.
Pour about 150 grams of compote into a cup.

Cool to room temperature. To shorten the cooling time, place the cup in cold water.
Put the saucepan with compote on big fire and bring to a boil.
Pour starch into a cup with cooled compote.

The amount of starch depends on two factors.
1. Desirable density of the jelly. When you add 20g of starch, the jelly will turn out to be light and not too thick. At 30g, the jelly becomes viscous.
2. Date of starch production. Starch from young potatoes weaker and therefore more will be required to thicken it. The starch from old stale potatoes is stronger and, with a smaller amount, thickens the liquid more strongly.

Stir the liquid with the starch so that a homogeneous suspension forms and the starch rises from the bottom.

Pour the starch liquid into the boiling compote in a thin stream, while stirring with the other hand.

Reduce the heat to a minimum and let the jelly simmer for 1 ~ 2 minutes.
If the thickness of the jelly is not enough, then dilute additional starch in cold water and pour into a saucepan.
Ready jelly can be used both hot and cooled to room temperature or completely chilled (from the refrigerator).
When it cools, a film forms on the surface of the jelly. You can remove it with a spoon or strain the jelly through a sieve.

Summer is the time for fresh fruits and berries, which we have missed so much all year. But a person is so arranged that even the most wonderful things quickly get bored with him, he begins to want variety. And unfortunately, this rule also works for juicy summer fruits. Therefore, even fruits plucked from a branch sometimes so want to process before eating: boil, bake in pies, or at least sprinkle with sugar. There is nothing wrong with that, especially since most dishes prepared using natural fruits and berries retain their natural benefits and brightness of taste. And in order to expand the range of your summer delicacies, we suggest adding another wonderful drink to the daily menu - jelly. Moreover, unlike some other delicacies of the hot season, jelly can be prepared even when it gets colder outside the window, so that it reminds of sunny days. To do this, you just need to get the pre-prepared jam or compote from the shelf, remove the berries frozen in summer from the freezer. But first things first. And about how to cook jelly at home, and how it will benefit you and your household.

Kissel: history, composition and benefits
Kissel is a very ancient drink, and at one time it was even considered a completely independent dish. And this is not surprising, given its nutritional value and richness in many nutrients... The first mentions of jelly can be found in the annals of Ancient Russia, where poets and historians of those years speak of him with undisguised respect and love. And you will probably be surprised to learn that then they did not drink jelly, but ... they cut it with a knife and ate a bite with meat broth... The explanation is simple: our distant ancestors did not cook jelly quite, or rather, not at all in the same way as you and me. They used peas to make it, different types flour, sourdough and vegetables. Kissels became sweet much later, and initially even the word "kysl" ("kysel") meant sour, or fermented, food. But even then, jelly, sweet or salty, flowing or frozen, was considered a delicacy and was served on exceptional occasions or as a treat for dear guests. It was complemented by vegetable oil, milk, fried onions.

The famous "Tale of Bygone Years" reports that about 1000 years ago, kissel was traditionally served at funerals. And around the same time, he began to gradually acquire the features of a sweet drink familiar to us, when they began to use fermented oat milk for its preparation, and then use not only oatmeal, but also wheat, rye jelly more and more often, until it turns into everyday and sweet dish. Although, of course, it is difficult to recognize the same delicacy in our usual jelly and food, for the creation of which it was necessary to pour oatmeal with water in the evening, put a piece in it rye bread for sourdough, and in the morning strain the sour flour mass through a sieve and, adding salt and stirring, boil until a thick and viscous consistency is obtained. Such jelly could easily feed an entire village family to their fill. In contrast, modern jelly is considered dietary drinks. But they did not become this way immediately, but only gradually, in the process of a slow but true transformation of the recipe, refusal to use oil, replacing bran and flour with starch, and bread with fruits and whole grains. Thanks to these transformations, today chefs can already afford to serve jelly as a dessert dish, and caring mothers can treat their children not only with tasty, but also healthy sweetness.

Chemical composition and the nutritional value jelly is determined by the presence of starch (or sometimes another high-carbohydrate thickener) and natural fruits (fruits, berries, etc.) in it. Of course, detailed composition and properties ready meal directly depend on which components it is prepared from, as well as on their quality, but in any case, you can count on the fact that even a portion of freshly brewed fruit and berry jelly will supply the body with:

• energy due to complex carbohydrates, some of which are found in starch, some in sweet berries and fruits.
  
• dietary fiber necessary for normal digestion and absorption of nutrients.
  
• vitamins: group B, ascorbic acid (vitamin C), fat-soluble A and E, PP.
  
• macroelements: potassium, calcium, magnesium, phosphorus, sodium (this is the main composition, which can be supplemented by changing the composition of the jelly).
  
• microelements: mainly iron, but other rare components are also possible.
  
• water as the main chemical element for all living organisms and maintaining the metabolic rate.
  
• proteins, fats and organic acids, which are contained in jelly in insignificant quantities, but these important nutrients also play a role - first of all, promoting the absorption of the remaining components of the chemical composition.
  

With such nutritional value jelly remains a fairly low-calorie and easy-to-digest product - on average, it contains only about 50-60 kcal / 100 g (the overwhelming majority is from carbohydrates). This makes it extremely useful for people with a weak digestive system, diseases of the esophagus, stomach, duodenum... For patients with high acidity, a tendency to ulcers and gastritis, jelly is shown because of their alkaline composition, which has an appropriate, acid-neutralizing effect on the body. In addition, jelly is considered a fairly powerful anti-inflammatory, antiseptic agent for colds and even infectious diseases. It enhances the immune system due to the high concentration of vitamins and minerals, it is recommended both at the first symptoms of colds and flu, and to accelerate recovery from quiet and other diseases as a general tonic and tonic.

Any jelly has a mild diuretic, choleretic and laxative effect. As dietary meal it is part of several therapeutic diets(sanatorium tables), including for diseases of the liver and gallbladder. It is prescribed for purifying blood, improving its composition and density, preventing anemia and hypovitaminosis. It is noticed that the healing effect of the jelly extends even to the improvement of visual acuity, elasticity and purity of the skin, shine of hair and strength of nails. But at the same time, jelly should be used with caution by people with a tendency to allergic reactions, paying attention to the composition of the drink and avoiding potentially dangerous components (some fruits and berries have a strong irritating effect, despite softening due to the viscous starchy consistency of the jelly). You should not get carried away with jelly for those who are inclined to be overweight - there are a lot of carbohydrates, albeit complex ones, in it. And, of course, all the commendable reviews addressed to jelly relate exclusively to a freshly prepared drink from quality products... Kissel, which has been stored for a long time in violation of sanitary safety requirements (in warmth, under open sunlight, etc.) may not only be unhealthy, but also potentially hazardous to health due to the development of pathogenic microorganisms in it. Therefore, be sure to follow the recipe for cooking and the rules for using jelly both at home and in catering establishments.

Jelly recipes at home
Any jelly is primarily water, fruits (berries) and a thickener. And then the fun begins: culinary creativity. After all, you can use absolutely any fruits and their combinations, including not only fresh, but also frozen, canned and even dried fruits. The thickener also allows you to experiment: with starch, oats and even fermented milk products... And, of course, no one will forbid adding your favorite flavors (preferably natural) and spices to the jelly: vanilla, cinnamon, cloves, ginger, etc. - from this its taste, aroma and beneficial features will only benefit! Depending on the cooking time and the amount of ingredients, you can vary the thickness and transparency of the jelly, serve it as a drink or dessert, drink from a glass through a cocktail straw or eat with a spoon. Beautifully decorated and served in original dishes, your homemade jelly will appeal to both discerning gourmets, and irrepressible sweet tooth, and capricious kids. It remains only to choose a recipe to your taste and immediately cook the jelly at home:

1. Kissel from fresh berries. Take 300 grams of ripe cranberries (you can replace currants, cherries or other berries), 3 heaped tablespoons of potato starch, sugar (for the specified amount of raw materials from 6 tablespoons to get sour jelly up to 10 tablespoons for sweet jelly), three liters drinking water. Rinse the berries under running water, remove leaves, stalks and spoiled parts. Place the berries in a deep saucepan, cover with water and put on a medium-high heat. While the water with the berry reaches the boiling point, dissolve the starch in a glass of additional water at room temperature, stir until the lumps are completely removed. Set aside the starch water for a while, and remove the boiled berry from the water (if it has retained its integrity) or strain through cheesecloth. The cake is no longer needed, and in the berry water, reducing the heat under the pan to the minimum level, slowly pour the water with starch in a thin stream, stirring continuously. Add sugar and stir. Wait until the contents of the pan boil again, and feel free to turn off the heat. Stir the jelly again, cover and leave at room temperature until it cools completely.
   
2. Kissel from frozen berries- a recipe for any time of the year when there is no fresh fruit at hand. Take a package (about a pound) of frozen cherries, currants and / or cranberries (you can use one or several types of berries at once), 2 liters of water, 3 tablespoons full of potato starch, 6 tablespoons of sugar (more possible), a slice of lemon. Without defrosting first, pour the berries in a saucepan with water and bring to a boil. After boiling, put sugar in a saucepan and let the contents boil over medium heat for 7 minutes. Strain the berries through a sieve, remove the cake, and put lemon in the liquid and return the saucepan to the stove. Dissolve the starch in a glass of water at room temperature or warmer, stir thoroughly. When the berry water in the pan boils again, pour the water and starch into it in a thin stream, stirring continuously. After that, leave the jelly to boil for another 3-4 minutes, no more (otherwise the drink will turn out to be too liquid due to the destruction of starch). Remove from heat and let cool before serving. Sugar can be added to the finished jelly to taste.
   
3. Oatmeal jelly- an alternative to starch jelly, even healthier and tastier. Unlike the dessert drinks described above, it is considered a remedy for pancreatitis and some other diseases, and is also known as Izotov's jelly after the doctor who created and patented the recipe. You can make Izotov's oatmeal jelly yourself - for this, take a pound oatmeal, 100 ml of kefir and 1.5 liters of water. Pour kefir into a sterile three-liter jar, put the flakes there and fill it with water at room temperature, stir. Close the lid tightly and put in a dark place for 2-3 days. After this period, a sourdough is formed in the jar, which is necessary for the further preparation of the jelly. Filter it twice through a sieve into a deep saucepan, and you get two useful product: whitish cloudy liquid from under the flakes and the flakes themselves. The liquid is a concentrate of jelly, and you can use the flakes at your discretion for making porridge, soups, etc.
   Return the jelly concentrate filtered from the flakes to the jar and leave again at room temperature in the dark, now for a day. The next day, the liquid should separate into two fractions: a white precipitate and a clear liquid. You can drink the liquid right away, and use the sediment for cooking jelly: dissolve 5 tablespoons in two glasses of water and cook for 5 minutes, stirring. Then add a pinch of salt, a teaspoon of sugar and 50 grams of butter. Cool down. Kissel turns out to be thick and rich, and for the greatest usefulness it is recommended to eat it for breakfast along with a slice of rye bread. As for the concentrate, it can be used until it runs out, for another two to three weeks if stored in the refrigerator. In addition, Izotov's oatmeal jelly is often found in recipes for healthy homemade baked goods.
   
4. Milk jelly, which is so often mentioned in Russians folk tales, it's not difficult to cook. To do this, take 1 liter of milk, 3-4 tablespoons of sugar, 3 tablespoons of potato starch, a bag vanilla sugar or some natural vanilla, 4 tablespoons of seedless berry jam (or jam). Separate 1 cup of milk and dissolve the starch in it, stirring until all lumps are removed. Bring the rest of the milk to a boil in a saucepan, and then gently and slowly pour in the milk and starch. Wait for the jelly to boil again and, stirring, cook it for 4 minutes. Add vanilla, sugar and jam. After the milk jelly has cooled, it can be served with honey as a drink or put on the bottom shelf of the refrigerator for several hours, where it turns into a soft jelly and can be used as a dessert.
   
5. Kissel from compote. Another "winter" recipe, for the implementation of which both home and store compote, canned in a jar, are suitable. Juice can also be used. Take 1 liter of juice, liquid compote (without pulp and fruit), 4 tablespoons of potato starch, a packet of vanilla sugar or vanillin, granulated sugar to taste (depending on the sweetness of the compote itself), cinnamon or other spices to taste. Pour the compote into a saucepan, adding vanilla, sugar, cinnamon to it. Put on fire and wait until it boils. Dissolve the starch in half a glass of drinking water until completely dissolved. In a thin stream, stirring continuously, pour the starch water into the boiled compote. Bring to a boil again, remove from heat and cool. Serve cooled, after mixing and removing the formed starch film from the surface of the jelly.
   
6. Kissel from jam (jam, jam). Kissel from dried fruits. Both of these recipes were invented in the cold season and involve cooking jelly using the same technology described above, with preliminary preparation of a liquid fruit component. In the first case, the jam is dissolved in drinking water to make it look like a compote. In the second, it is necessary to cook a compote from dried fruits, remove the pulp from it, and use the liquid for cooking jelly. Of course, in terms of nutritional value and vitamin content, such jelly is significantly inferior to a drink made from fresh fruits, but still they will bring more benefits than jelly made from food concentrate. Therefore, if you want to cook jelly in the absence of natural ingredients, do not be lazy to show your imagination and find a way out by using jam, dried apricots, dried apples, dates, raisins, etc.
   

There are a huge number of recipes for gourmet desserts, which are based on the same fruit and / or berry jelly. This delicacy can be so multifaceted: from a friend with kindergarten drink to a multi-layered restaurant delicacy, which contains wine, spices and other expensive ingredients! Experimenting with serving and serving, decorating the jelly with cream, whipped cream and exotic fruit pieces can create unexpected results and lasting effects on friends and family. All these are the qualities of a good housewife who knows how to cook jelly at home and turn it into an exquisite independent dish, sauce or decorations for pancakes, cheesecakes, pancakes ... Improvise, cook healthy and aromatic jelly... Bon Appetit!

Today, many housewives are glad that feeding their loved ones has become much easier - just go to the store and buy products that do not require a long preprocessing... For example, when it comes to drinks, housewives have at their disposal packaged powders for making jelly, which only need to be diluted with boiling water. Of course, the preparation of such jelly does not require a lot of time, but we invite you to find out how to cook jelly from starch exactly as our mothers and grandmothers did it.

In Russia, jelly was traditionally prepared from rye, oatmeal and wheat broths, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry jelly, the French - vanilla jelly, the inhabitants of the Scandinavian countries - cloudberry and rhubarb jelly, and the people of Israel prefer jelly from coffee and chocolate.

Kissel, first of all, is distinguished by its density and density. The density of the jelly is determined by the ratio of liquid and starch during the preparation of the drink. So, to obtain liquid jelly, it is enough to take 1/2 teaspoon of starch per glass of liquid, to obtain medium-thick jelly - 1 teaspoon of starch per glass of liquid, but if you want to get a thick jelly resembling jelly, add 1/2 tablespoon starch in a glass of liquid. This moment depends solely on personal preferences - someone likes to drink jelly, and someone is used to eating it with a spoon. Depending on the thickness of the jelly, it can be served as a drink, as a sauce for sweet dishes or as a dessert.

Potato starch is most often used to make jelly - it is diluted with a small amount of cold water, and then poured in a thin stream into the sweet liquid, which begins to boil, stirring it continuously until it boils again. The finished jelly is removed from the heat and cooled down - you should not drink very hot jelly, as you can seriously burn your throat and esophagus. Little secret- If you sprinkle freshly made jelly with a thin layer of sugar, then you can avoid the formation of a film on its surface.

The most important thing in the taste of jelly is the liquid that you choose as a base. Basically, you can use whatever you have at hand - jams, preserves, fresh or frozen berries, dried fruits, etc. It should be borne in mind that the liquid base should be slightly sweeter than the expected taste, since the starch suppresses the sweetness of the product.

There is no doubt about the health benefits of jelly - it protects the gastric mucosa by enveloping it, improves digestion and prevents the development of dysbiosis. It is especially useful to drink jelly for gastritis with high acidity. Fruit and berry jelly contain a large number of vitamins and nutrients, but one of the most useful is oatmeal jelly - it is recommended in the treatment of digestive ailments, lowers cholesterol levels, strengthens the immune system and can remove harmful toxins from the body. Kissel is ideal for both children and adults and the elderly, so do not deny yourself this pleasure. It should be noted that jelly is a very satisfying and very high-calorie drink - 100 ml contains about 50 calories.

If you want to learn more about how to cook starch jelly, the Culinary Eden website offers you a small selection of recipes.

Berry jelly

Ingredients:
2 cups fresh or frozen berries (such as strawberries, raspberries, or cranberries)
5 glasses of water
6 tablespoons of cranberry sugar and 3-4 tablespoons of strawberry or raspberry sugar,
50 g of potato starch.

Preparation:
Pour the berries with 4 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Let cool slightly and, using the back of a spoon, rub the berries through a fine sieve over the bowl. Try to extract as much juice as possible.
Return the berries and liquid back to the pot. Add sugar and bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer until sugar is completely dissolved, 2 to 3 minutes.
Dilute potato starch with the remaining glass of water, stirring thoroughly. Stir the starch into the berry mixture and bring to a boil, stirring vigorously, until the mixture thickens. Remove from heat and cool, stirring occasionally.

Kissel from dried fruits

Ingredients:
2 cups dried fruit (e.g. 1/2 cup dried apples 1/2 cup prunes, 1/2 cup dried apricots, 1/2 cup raisins)
6 glasses of boiling water
1/2 cup cold water
2 tablespoons of potato starch
2-3 tablespoons of honey
1 small stick of cinnamon

Preparation:
Rinse dried fruits thoroughly and place in a large pot together with a cinnamon stick. Pour boiling water over dried fruits, cover and leave for 30 minutes.
Then add honey, put the pan on the fire and bring to a boil over high fire... Reduce heat and cook for 5-7 minutes.
Mix the potato starch with 1/2 cup cold water and slowly pour the mixture into a saucepan, stirring continuously. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to chop the dried fruit. Serve the jelly warm or cold.

Kissel from dried rose hips

Ingredients:
40 g dry rose hips,
3 glasses of water
2 tablespoons of starch
sugar or honey to taste.

Preparation:
Chop dried rose hips, add water, bring to a boil and cook for 10-15 minutes on low heat. As soon as the liquid begins to boil, add starch, diluted in chilled boiled water, and sugar (or honey). Do not forget to constantly stir the jelly. Remove the drink from the heat as soon as bubbles appear on its surface.

Kissel from jam

Ingredients:
150 g jam,
1.5 g citric acid
40 g sugar
40 g starch
800 ml of water.

Preparation:
Dilute the jam hot water... Put on fire and bring to a boil. Filter the resulting mixture through a sieve, add sugar and citric acid. Boil again. Dissolve the starch with boiled water and pour into the liquid in a thin stream, stirring gently. Remove the jelly from the heat, cool and pour into glasses.

Milk jelly with vanilla

Ingredients:
1 liter of milk
2 tablespoons of starch
6 tablespoons of sugar
2 g vanilla powder
2 tablespoons of grated chocolate.

Preparation:
Dissolve the starch in half a glass of milk. To avoid the formation of lumps, it is better to pour the milk in a thin stream into a glass of starch, and then stir thoroughly.
Pour the remaining milk into a saucepan, add sugar and vanilla powder. Stir and bring to a boil. Pour in a thin stream of starch dissolved in milk. Cook, stirring constantly, for 2-3 minutes. Cool the ready jelly for half an hour, then pour into glasses and serve, sprinkle with grated chocolate or cocoa powder.

We hope that our article taught you how to cook jelly from starch, and now you can please your loved ones with a delicious and healthy drink!