Kissel - the best recipes. How to cook jelly correctly and tasty.

Description

In this post I’ll tell you how to make jelly - a simple fruity Russian drink that was once very popular, but has now lost a little of its position.

If chicken broth is called Jewish penicillin, then jelly made from berries, sweet and sour, slightly sticky, thirst-quenching and nutritious, I would call Russian penicillin.

There is nothing better than jelly made from cherries and mulberries, from currants and raspberries, or from strawberries if you are sick and have a fever. It is especially good for children during illness, when the child does not eat anything for a long time.

This sweet and sour drink can be served cold or hot; sometimes it is used as a syrup, pouring it over cottage cheese or cheesecakes. The thickness of the drink can vary depending on how much starch you put in it. The thickest version looks like a mousse or jelly and can be eaten with a spoon, however the liquid version is the most common way to prepare it and is usually consumed as a drink.

Kissel is usually made from fresh berries or fruits (red currants, cherries, cranberries, apples, plums, mulberries are the most common fruits for it), but in winter you can use sweet jams or frozen berries to prepare it.

The very first Russian jelly was very thick and made from oatmeal, wheat, rye flour or peas. This is a very old dish, over a thousand years old.

Currently, this drink is prepared purely from starch and fruit with sugar. Potato and corn starch are commercially available and both can be used.

Time to prepare the drink is 20 minutes. Yield: 8 glasses.

How to cook jelly from starch

Kissel is considered a traditional and very ancient Russian dish. Previously, they used not starch to thicken it, but fermented decoctions of various grains, which gave it a particularly sour taste. This is why they began to call it jelly. Nowadays, this drink is brewed from jam, dried berries, fruits, milk and other sources of a huge number of vitamins. It is especially useful in winter, when a person needs them so much. Starch is suitable for fruit or berry jellies; milk, almond and other jellies are made with maize or corn starch, which makes their taste more delicate. On average, it will take a little more than an hour to cook jelly, but the result will always be worth it.

Kissel is made from almost anything that contains the vitamins a person needs during the winter. Dried last year's fruits or berries will serve as an excellent base for jelly. If they are not dried, but frozen, then they need to be allowed to stand at room temperature for about half an hour to defrost. If they were simply dry, they should be thoroughly rinsed with running water. After this is done, you can prepare everything that is useful for the jelly. For berry jelly we need one hundred and fifty grams of cranberries and currants with lingonberries, the same amount of sugar, seventy-five grams of starch and four liters of water.

A liter of water will need to be boiled and cooled to room temperature. While the water is cooling, pour boiling water over the washed berries and mash with a spoon. If it is uncomfortable to hold or the berries are difficult to knead, you can use a pestle. When the berries have softened, rub the resulting mixture through a sieve, cheesecloth or colander. This will have to be done extremely hard and intensely so that the berries release their juice. What remains in the sieve can be placed in a saucepan, and the juice can be poured into a container specially prepared for this case.

The berry pulp needs to be filled with three liters of water. Every housewife is accustomed to determining proportions by eye, but for such a quantity of berries, a volume of three liters will be optimal. When the cake is filled with water, you can put the pan with it on the fire and cook for about ten to fifteen minutes over low heat.

When the cooking time has expired, the resulting mixture must be strained again through a sieve and the cake discarded. He did his job. After this, pour part of the resulting juice into the glass, and return the rest to low heat and continue cooking for ten minutes. At the same time, carefully pour sugar into it, stirring until it all melts.

Pour all the starch into the juice from the set glass and stir thoroughly so that there are no lumps. Usually the amount of starch depends on the desired thickness of the jelly. Kissels with medium thickness require about forty grams of starch per liter of water, light thickness (semi-liquid) - twenty or thirty grams, and very thick ones require seventy or eighty grams of starch. This is equal to approximately three tablespoons, which should be poured into the juice and mixed well until the drink is evenly thick.

Now let's take the juice that we squeezed out by rubbing the berries through a sieve. Stir it lightly and pour it into the broth standing on low heat, into which we have already poured sugar. Pour in slowly and in a thin stream. Stir and wait until the resulting mixture boils. Now you can pour juice and starch into it. Once again, make sure that there are no lumps anywhere, and mix it with the heated mixture. After that, put it on the fire again and boil for another five minutes. Berry jelly is ready.

Every recipe has its little secrets. For example, to prevent the starch from forming lumps, the juice must be cold, and to thicken the jelly, the starch must be poured in quickly, but little by little. The juice poured in after adding sugar and starch will help preserve the berry flavor and color of the drink. Don’t be afraid to practice with different bases for jelly, as well as all kinds of combinations of fruits and berries. Such delicacies will not leave your family members indifferent.

How to cook jelly

Wash the fruit, chop it if necessary, and then place it in the pan.
Add water, sugar, bring the mixture to a boil, skim off the foam.
Reduce heat, taste, and add sugar or fruit to taste if necessary.
In a small bowl, mix cornstarch with half a cup of cold water.
Pour starch into the pan in a thin stream, stirring constantly.
Stir, wait for the first signs of boiling, and then turn off the heat.
Pour the jelly into cups and serve warm or cold. Bon appetit!

An old recipe for jelly on water

We will need:

oatmeal (flakes) – 0.3 kg;
water – 1 l;
dry black bread – 50 g;
salt.

Preparation:

Pour water over the cereal and bread and leave for 2-3 days to swell. The oat mass must be stirred every 5-6 hours.
Strain, squeeze out the liquid mass through a double layer of gauze.
Boil and salt the jelly.
Cook over low heat until the jelly becomes thick.
The drink is served hot or cold: whichever you prefer.

Milk-oat shake for children – Teddy Bear

Rolled oatmeal jelly is also good for children. The recipe for making the drink is simple. Ready-made milk-oat jelly for little ones called “Bear Cub” can be purchased in stores. But we will prepare the healing drink ourselves.

We will need:

oatmeal - 200 ml (1 cup);
milk - 400 ml (2 cups);
starch - 20 g (1 tablespoon).

Preparation time: 3 hours.

Cooking time: 3-5 minutes

Total time: 3 hours.

Quantity: 1-2 servings.

Making oatmeal jelly from oat flakes:

Heat the milk to 40 degrees.
Soak oatmeal in warm liquid and leave to swell for 2-3 hours.
Place the swollen oatmeal on a sieve and leave until the liquid has completely drained.
Squeeze the flakes through 2-3 layers of gauze.
Pour off 50 ml of liquid, put the rest on medium heat and, stirring, bring to a boil.
We dilute the starch in the poured infusion.
After the liquid boils, pour starch into it in a thin stream and stir vigorously.
Bring the jelly to a boil, reduce the heat to low, and cook until thickened for 3-4 minutes.
Salt to taste, add berries, jam, butter, honey.

Recipe 3: Fruit and milk jelly

This product is more like a dessert than a drink - delicious and healthy. Children will especially like two-color jelly. For fruit jelly, you can take any compote or juice. It is better if it is cranberry, cherry, blackcurrant, i.e. with intense color. The jelly turns out to be quite thick and is poured into bowls.

Ingredients - 0.5 liters of milk, a bag of vanilla sugar, granulated sugar - to taste, 0.5 liters of compote (juice), 5 tbsp. starch (2.5 tbsp each for milk and fruit bases). Cooking method

First you need to cook jelly from milk. Dilute starch (2.5 tablespoons) in a partial glass of milk. Pour the remaining milk into a saucepan, add sugar (regular and vanilla) and boil. Pour in the dissolved starch in a thin stream and mix thoroughly and quickly to avoid lumps. Remove from heat. For milk jelly, it is better to use corn starch, but you can also cook it with potato starch. Place the thick milk mass into bowls, bowls or other small dishes, filling halfway. The consistency should resemble thick semolina porridge.

Cook fruit jelly in a similar way. Dilute the starch in a glass of compote, boil the remaining liquid and pour in the starch mass, stirring. At the first signs of boiling (gurgling bubbles appear), remove from heat. Cool a little and place it on top of the milk. Let the dessert cool and serve. You can sprinkle with crushed mint leaves, powdered sugar, coconut flakes, chocolate chips.

Izotov oatmeal jelly with bread

Delicious, healthy and nutritious oatmeal jelly according to the recipe of Dr. Izotov. Useful for both adults and children. I don’t know how exaggerated the rumors about the usefulness of this jelly are, but it helped me. We all know how healthy oats and dishes made from them are. But many of us remember the healing properties of this cereal only when health problems begin. I recommend that you take note of Izotov’s recipe for making oatmeal jelly and start taking care of your health now. I'll tell you how to prepare Izotov's oatmeal jelly, and you will see that this is actually not such a troublesome process as it might seem at first glance. Even if you like to be lazy, I think it's worth a little tinkering for your health's sake