How to cook jelly from frozen berries and starch

Kissel is a drink that is usually prepared from the juice of berries. But some fruits, citruses and even milk with vegetables can be a very tasty and healthy basis for making jelly. By the way, many people prefer jelly made from jam instead of breakfast. Its recipe is very simple and familiar to many, but still not as popular as the usual options.

So, from jam? First you need the jam itself. Any will do. And from pumpkin, and from berries, and fruit, and even something that has begun to form sugar. If you make jelly from jam, then it is not necessary to add sugar, but this is still found in many recipes.

Jam jelly: berry recipe

2/3 cup of jam is diluted with hot water (approximately 4 cups). Bring to a boil, filter through a fine sieve, and grind the berries. Sugar (1 tbsp) and a little citric acid are added to the resulting broth (it will help preserve the color and add a hint of taste). At this time, starch (4 teaspoons) is diluted in a small amount of cold water and filtered. Starch water is poured into the resulting boiling jam compote in a thin stream. The mixture is constantly stirred. After a homogeneous liquid is obtained, the jam jelly is poured into portioned containers and cooled.

By the way, after the starch is diluted in water, it must be filtered. This will prevent lumps from forming. If you add more starch, you can get a kind of pudding that can be cut and distributed in portions. If you add less potato starch, you will get a thick compote. It is precisely necessary, because it has gluten properties that help thicken liquids. These rules apply to any option if you want to make jelly from jam. The recipe does not include gelatin. It is not used for these purposes, because it binds the liquid and turns it into jelly (even if you add a little, you won’t get the desired jelly effect).

Jam jelly: a universal recipe

You need to take a glass of any jam (about 150-250 ml) and dilute it in 750 ml of warm water. Bring this mixture to a boil and strain. Rub the remaining fruits, berries, and vegetables through a sieve or squeeze well. Next you need to add about 2 tbsp. l. granulated sugar and a little citric acid. Mix all this well and bring to a boil again. Be sure to dilute starch (approximately 2 tbsp) in 250 ml of cold water, strain and add in a thin stream to the boiling compote. Next, the jelly is divided into portions or cooled in a large container, for example, in a decanter.

We have already found out how to make jelly from jam, but not all the secrets have been revealed. One of the important ingredients of jelly, made from sweet syrup or jam, is It perfectly helps with the weak color of the liquid or fruits included in the composition. The fact is that it perfectly preserves and enhances color. In addition, sweets should not be cloying, and it is citric acid that gives the flavor and allows the taste of the berries or fruits themselves to stand out more clearly. Instead of citric acid, you can use lemon juice. It is advisable that it be freshly squeezed. This will help preserve all the beneficial and flavorful characteristics of the lemon until it is added to the drink.

When straining, it is better to use a fine sieve or several layers of gauze. This will help make the drink more tasty and smooth. If desired, you can add fresh berries or a slice of citrus to the finished jelly, poured into portions. Also, if you like aromatic and unusual tastes, then when cooking jelly from jam, you can add spices. You just need to choose them carefully so that they combine not only with the ingredients of the jam, but also with the sweetness of the jelly.

We wish you delicious and unusual drinks!

From jam, not every person knows. After all, if desired, this aromatic product with different tastes can always be purchased at the nearest supermarket. However, it should be noted that such a product purchased in a store very often contains harmful dyes and substances. In this regard, we suggest making this tasty and healthy drink at home.

How to cook jelly from jam: step-by-step recipe

Required ingredients for the dish:

potato starch - 6 large heaped spoons (a little more is possible);
fresh (not boiled, rolled with granulated sugar) - from one glass (add according to personal discretion and taste);
purified drinking water - from three liters;
citric acid - add as desired (at the tip of a knife);
granulated sugar - from two large spoons (to taste and desire).

The process of preparing fruit juice

Before you cook jelly from jam, first of all you should make a tasty and sweet fruit drink. To do this, you need to take a large saucepan, pour purified drinking water into it, boil it, remove from heat, and then add a sufficient amount of fresh raspberries, grated with sugar. If you don’t have such jam in the house, then instead you can use a similar product made from currants, gooseberries, cherries, berries, etc.

It should be especially noted that if the raspberry juice is not sweet enough, it is recommended to add a little granulated sugar to it. After this, the aromatic and tasty drink should be cooled slightly and then strained through a fine sieve. This procedure will deprive the fruit drink of unnecessary pieces of berries, which is extremely necessary for making jelly.

Potato starch dilution process

As you can see, raspberry jam jelly is prepared in stages. In order to give the presented drink the proper viscosity, it should also be added to it. Moreover, its quantity must be selected depending on whether you want a thicker or, conversely, liquid jelly. We decided to take the average value of this product. It must be poured into 500 ml of boiled water and mixed thoroughly until smooth.

Heat treatment process

Thick jelly made from jam and starch

This simple recipe will help you learn how to cook jelly from starch and jam yourself, spending a minimum of effort and time. To make it thick, you need to use a large amount of potato thickener (80 g per 1 liter of liquid). And for the base of a dessert drink, fruit or berry jam is suitable.

Required Products:

granulated sugar – 60 g;
water – 1.2 l;
potato starch – 90 g;
jam (plum or apricot) – 170 g;
citric acid – 3 g.

Cooking:

Place the jam in a deep bowl, then add warm water and granulated sugar to it.
Mix the sweet mass thoroughly, then put it on the stove and boil for about seven minutes, remembering to stir periodically.
After this, the resulting mixture should be cooled and strained through a sieve, while chopping the fruit pieces.
Pour the prepared liquid into a saucepan, boil and add citric acid.
Dilute the starch in cold water, then add it to the sweet mixture in a small stream.
Gently stir the jelly and continue cooking at a low simmer until the drink acquires a thick consistency.

Cool the finished delicacy and serve in portions, garnished with slices of canned fruit. Thanks to its elastic composition, thick jelly can be useful for decorating confectionery products.

Tips for housewives

How to make healthy and tasty jelly from starch and jam? There are several recommendations in this regard:

The consistency of the drink depends on the amount of starch. For thick water per liter you need to take 3 tablespoons, for medium 2 tablespoons, and for liquid – 1 tablespoon;
Citric acid makes the drink taste richer and also affects the color. It becomes more saturated;
Citric acid and starch should be dissolved in liquid before adding to the drink;
Starch is diluted exclusively in cold water and added to boiling syrup;
It should be dissolved immediately before adding to the syrup. At the same time, it should be stirred constantly, otherwise it will settle to the bottom;
Depending on the recipe, starch can be diluted with either water or milk;
To improve the taste of jelly with milk, add cinnamon;
If jelly is prepared with milk, then the milk is initially boiled with sugar, and only then is jam added;
If the jam is very sweet, sugar can be omitted;
Depending on taste preferences, the amount of sweetener can be changed;
To avoid the appearance of a film, sugar is sprinkled on top of the jelly;
Lumps may form due to starch. To avoid this, the powder dissolved in water can be strained through a sieve;
Citrus zest, vanilla, and the essence of various nuts are very good additives;
After introducing potato starch, it is forbidden to boil the drink; it should only be brought to a boil. Otherwise, the powder will lose all its properties;
Various types of starch can be used for cooking;
For milk jelly it is better to use corn starch, and for water jelly - potato starch;
Depending on the type of starch, its quantity and cooking time vary;
After boiling, the corn starch-based drink should be boiled for another five minutes;
Kissel can be prepared not only with jam, but also with juices and berry purees;
For cooking, it is better to use an enamel pan and a wooden spoon;
If you are preparing a jelly dessert, then the dessert mold is moistened with water and sprinkled with powdered sugar. In this case, there will be no problems with removing the dessert from the mold;
Thick jelly should be cooked over low heat;
Kissel is prepared using different types of jam. Its appearance does not particularly affect the taste of the resulting drink. In this case, you can use any fruit and years.

Article on the topic: Vitamins for vision or how to help our eyes stay healthy

How to brew a liquid drink

To prepare liquid jelly, you need to use 30 g of starch per 1 liter of water.

This drink is ideal for kids, and if you add frozen berries and a little vanilla, the drink will appeal to older people with a sweet tooth.

Required Products:

starch (good quality) – 45 g;
frozen berries (several types) – 550 g;
water – 1.5 l;
sugar – 120 g;
a pinch of vanillin;
apple jam – 85 g.

Required Products:

cherry jam (pitted) – 100 g;
lemon juice – 40 ml;
starch – 45 g;
water – 1.3 l;
white sugar – 23 g.

Cooking:

Add water to the cooking container, boil it and add jam. After 3-4 minutes, turn off the fire and set the pan aside.
When the syrup has cooled, you need to pass it through a sieve and remove the large mass from the fruit.
Then take about 200 ml of strained liquid into a cup, pour the thickener into it and stir until it dissolves.
After this, bring the syrup to a boil, add diluted starch to it and cook for three minutes. Then add sugar and lemon juice.
Prepare the drink for another minute, then turn off the burner.

Cherry jam and apple jelly recipe

Kissel can be prepared not only from jam; good results are achieved by approaches that use additional ingredients. This variant is especially popular among drink lovers:

Cherry composition with apples. For a liter of water, take a tablespoon of starch, a couple of fresh apples, 4 tablespoons of cherry jam, sugar to taste and a pinch of citric acid. Bring three glasses of water to a boil, add apples, cut into thin slices, and jam into the liquid. Cook the mixture for five minutes, strain and put the liquid part back on the fire. In the remaining water we dilute starch, which we add to the boiling mixture. Add sugar and citric acid there. Cook for 3-5 minutes, stirring constantly, achieving the desired consistency of the drink.

If desired, the apples can be chopped very finely, then the mass will not have to be filtered. And if you add more starch, the product will look more like a thick fruit dessert rather than jelly.

Kissel made from raspberry jam and starch

Homemade jelly made from raspberry jam turns out to be quite liquid, so you need to add more starch to it. The finished delicacy has a bright, beautiful color, a unique aroma of fresh berries and is sure to please everyone in the household during lunch.

Required Products:

raspberry jam – 0.5 g;
sugar – 50 g;
starch – 150 g;
water – 2.3 l.

Required Products:

corn starch – 25 g;
orange juice – 12 ml;
strawberry jam (or marmalade) – 120 g;
white sugar – 60 g;
water – 1 l.

Cooking:

Place the jam in a small saucepan, add water and place over low heat. Boil the syrup for seven minutes, then set aside and let cool.
After this, carefully grind the mass through a sieve so that its composition becomes homogeneous, without the presence of large pieces.
Place the berry broth on the stove, dissolve sugar in it, pour in fresh orange juice and boil for a minute.
Then slowly pour in the starch diluted with water, mix well and cook the jelly until thick.

Allow the hot treat to brew and harden in a sealed container. You can serve it warm or cold – it will be equally delicious.

Recipes for making a thick drink

From the pack

You will need:

Briquette of jelly 250 g;
Boiling water - 200 g;
Running water - 1000 g.

Grind the briquette to a powder. Dilute with one glass of boiled liquid in an enamel bowl without lumps.
Pour water into a saucepan and let it boil.
Pour the prepared concentrated mixture into the container, stirring constantly, and bring to a boil.

From powder

Necessary:

1 pack of jelly powder;
Sugar - 1 tsp;
Boiling water - 200 ml.

Bring the prepared amount of liquid to a boil.
Pour the contents of the bag into a cup, add granulated sugar, and stir.
Pour boiling water over the ingredient while stirring thoroughly.

From berries and starch

Fresh berries - 300g;
Purified water - 1000 ml;
Granulated sugar - 3 tbsp. l;
Potato starch - 2.5 tsp.

Sort the berries, remove the seeds, squeeze through a colander. Separate the juice from the berry mass. Dilute the thickener with cold water in a separate cup.
Pour the squeezed mixture with water, bring to a boil, cook for about a minute, strain into a separate bowl.
Add sugar and diluted starch to the broth. After boiling, pour in the remaining berry juice and stir.

You can learn more about how to cook jelly from berries in the video.

From frozen berries

Frozen berries - 500 g;
Purified water - 1000 ml;
Sugar - 3.5 tbsp. l;
Potato starch - 3 tsp.

Thaw the berries at room temperature in a colander. Collect the dripping juice.
Remove the seeds and grind the berry mass through a sieve.
Add water to the mixture and let it boil.
Dilute starch with cold water, mix thoroughly to avoid lumps
Strain the berry broth, add diluted starch and berry juice in a thin stream, and boil again.
After two minutes have passed from the moment of boiling, set the finished dish aside to cool.

From starch and jam

Jam - 1200 ml;
Purified water - 1000 ml;
Potato starch - 2.5 tsp;
Citric acid - a pinch;
Sugar - 3 tbsp. l.

Mix jam and water in a saucepan and boil.
Strain the cooled drink through a sieve, add dry ingredients.
Pour starch concentrate diluted in cold liquid into the broth and bring to a boil, stirring constantly.

Oatmeal jelly

1st option

Oatmeal - 1 tbsp;
Warm boiled water - 1 liter.

Pour water over oatmeal.
Leave in a warm place for a day to ferment.
Strain the broth, stirring thoroughly, and bring to a boil.
Serve with milk or sunflower oil.

For dietary nutrition, oatmeal can be replaced with cereal. The cooking technology remains unchanged.

2nd option

Cereals “Hercules” - 60 g;
Purified water - 250 ml;
Milk - 200 ml;
Butter, sugar to taste.

Pour warm water over oatmeal and leave to swell.
Strain the mixture, squeeze it out with your hands, and leave the drained liquid in a separate bowl.
Add granulated sugar to the oatmeal liquid, stirring constantly, cook over low heat until thick.
Before serving, add a knob of butter.

Place the portion in the refrigerator to set, then cut into pieces. Serve with milk, after pouring berry jam over the dessert.

Bring milk to a boil in an aluminum pan. Leave to cool. Prepare a separate partial cup of milk from the pan in advance.
Stir granulated sugar in milk, dilute the specified amount of starch in a cup of milk.
Put the milk on the fire, add starch milk, stir with a spoon until it boils, cook for 5 - 10 minutes. When removing from heat, add a pinch of vanilla.

From dried fruits (vitaminized drink for children)

Dried slices of apples, pears - 50 g each;
Raisins, prunes, dried apricots - 30 g each;
Water - 500 ml;
Honey - 1 tbsp. l.;
Potato starch - 8 g.

Rinse the ingredients thoroughly, pour boiling water for 10 minutes, rinse, refill with boiling liquid, and boil the broth.
Dilute starch and honey in 30 g of cold boiled water.
Add the starch mixture to the fruit broth and cook for about one minute.
Cool, serve warm.

Made from chocolate

Pour milk into an enamel bowl and bring to a boil.
Separately, pour a couple of tablespoons of milk into a bowl, dilute cocoa and sugar until a homogeneous mixture.
Dissolve starch in liquid.
Add the chocolate mixture to the milk in a thin stream and bring to a boil.
Over low heat, pour the starch mixture into the drink, stirring constantly with a wooden spoon.
Set aside the drink when bubbles appear on the surface.

Kissel with currant jam and starch

This jelly is considered very healthy, as it contains a large amount of vitamin C. It is best prepared from fresh berries, ground with sugar, but you can also use jam rolled into jars.

Required Products:

cold water – 2.8 l;
sugar - to your taste;
currant jam – 0.5 g;
four leaves of mint or lemon balm;
starch – 110 g.

Cooking:

Dissolve the jam in warm water, then strain using a sieve to remove the liquid from pieces of berries.
Then pour 200 ml of fruit drink into a separate glass, and put the rest of the liquid on the stove and heat it.
Pour starch into a glass with berry solution, mix vigorously and add to the boiling fruit drink.
Then add the mint leaves, bring the jelly, stirring constantly, to a boil and immediately remove from the heat.

If desired, you can add currant berries to the drink - this will give it a more appetizing and beautiful look. Ready-made jelly with a refreshing taste of ripe currants will perfectly invigorate, add strength and lift your spirits for the whole day. Bon appetit!

There is a huge selection of juices and drinks on store shelves. But why “poison” children and relatives with chemicals if you can prepare an equally tasty drink at home. Kissel can be cooked at any time of the year. In addition, this does not require large financial expenditures.

Jelly made from jam and starch

Kissel is not only a favorite, but also a very healthy drink. It is recommended to use it for sore throat and cough, as it envelops the throat from the inside and reduces pain.

Simple step by step recipe:

Pour the required amount of water into a small container;
Dilute the required amount of jam. You can use any jam for this recipe;
Place the container on the burner and leave until the liquid boils;
After the syrup boils, turn off the heat and pass through a fine sieve. You should get a fruit drink;
The sieve can be replaced with gauze. It needs to be folded a couple of times;
Add sugar and citric acid into the resulting liquid;
Mix everything and return it to the burner;
Boil;
Take a little water into a separate bowl and dilute the starch;
Add the resulting solution to the fruit drink;
Leave until boiling, then remove from heat.

How to cook jelly from starch?

To make starch jelly successful, it is recommended to strictly follow the proportions. It is best to dilute 1 part of starch to 4 parts of cool water, and pour it into a boiling fruit broth, while continuously stirring the contents of the pan. Otherwise, the mixture will form lumps that are impossible to break. Corn starch will make the dish more tender, while potato starch will make it thicker.

Preparing jelly from starch will not take much effort and time, if you consider:

The mixture is kept on the fire for only a couple of minutes after boiling, otherwise the starch will be destroyed.
Sprinkle the finished dish with powdered sugar to prevent a film from forming.
For aroma add vanilla, cinnamon, a couple of spoons of liqueur or cognac.
It is recommended to cook starch jelly in an enamel pan and stir with a wooden spoon.

Jelly made from jam and starch - recipe

The easiest way is to make homemade jelly from starch and jam; you can add berry essence for flavor. For a rich drink, a few spoons of jam per liter of water is enough; it tastes best with strawberry. Even fermented jam will do. When serving, you can decorate the glasses by moistening the edges with water and dipping in sugar. Then let it dry.

starch - 1 tbsp. l.;
sugar – 3 tbsp. l.;
citric acid – 0.5 tsp;
jam – 4 tbsp. l.;
water – 1 l.

Dissolve the jam in a glass of hot water.
Pour into boiling water, cook for 5-7 minutes.
Strain, stir sugar and citric acid.
Dissolve starch in cold water and add.
Boil starch jelly and leave for 10 minutes.

How to cook jelly from starch and berries?

It is best to cook jelly from fresh berries and starch; the drink is much healthier because it contains many vitamins and amino acids. You can put any berries; in hot weather, a mixture of sweet and sour ones is in demand: cherries, strawberries, sweet cherries, raspberries, gooseberries, currants. Sugar is added to taste.

starch – 60 g;
sugar - 350 g;
water – 1 l;
berries – 450 g.

Wash the berries and let them drain.
Grind in a blender or grind.
Dissolve sugar in hot water.
Dissolve starch in cold mixture.
Pour into boiling water, add berry puree.
Cook for 5 minutes on low heat.
Kissel made from berries with starch is drunk chilled.

How to cook jelly from starch and compote?

Kompot, a sweet dessert drink, was invented by the French in the 18th century, but it was successfully used to prepare their favorite dishes in Russia. An example of this is jelly made from compote and starch, where you can use a decoction of both fresh, dried or frozen fruit. Starch is diluted in water before pouring into boiling water, otherwise it will settle at the bottom.

starch - 3 tbsp. l.;
sugar – 100 g;
compote – 3 l;
lemon – 1 pc.

Strain the compote and chop the fruit pieces.
Finely chop the lemon.
Dissolve starch in water.
Pour into boiling broth.
Add lemon, sugar.
Boil for a couple of minutes.

How to cook thick jelly from starch?

This dessert is convenient because it can be made in different consistencies; thicker ones are eaten with a spoon, or liquid ones are drunk. You can get a thick starch jelly if you cook it for 3-5 minutes; for medium thickness, boil for no more than a minute. To prepare jelly-jelly, add 4 tablespoons of starch to a liter of water. If you want to pleasantly surprise your guests, you can serve cherry with red wine.

starch – 5 tbsp. l.;
cherries – 200 g;
cinnamon sticks – 0.5 pcs.;
sugar – 100 g;
dry red wine – 200 ml;
water – 2 l.

Remove pits from cherries and measure 200 g.
Cover with sugar for an hour.
Add water, boil.
Cook for 15 minutes over low heat.
Pour in the wine and simmer for half a minute.
Dissolve starch in cold water and add.
Cook for 3-4 minutes.

Apple jelly with starch

A very tasty fruit jelly with starch is made from apples; they need to be grated or boiled and pressed through a sieve. Some housewives supplement the mixture with orange or lemon zest, vanilla, and cinnamon. You can replace sugar with honey, but it is added when the jelly is already ready, otherwise the product will lose all its beneficial properties.

starch – 50 g;
water – 1.5 l;
sugar – 100 g;
apples – 3 pcs.

Wash and grate apples.
Place in boiling water along with sugar.
Dissolve starch in water and pour in.
When it starts to boil, remove from heat.

Potato starch milk jelly - recipe

Experienced housewives recommend using corn starch; with it, the mixture does not brew so quickly and steeply, so lumps rarely form. Many mothers willingly cook starch-based milk jelly for their children for an afternoon snack, which results in a very tasty dessert. But if you don’t have corn in the store, potato won’t let you down either.

starch – 75 g;
milk – 1 l;
powdered sugar – 10 g;
vanilla sugar – 0.5 tsp.

Dissolve starch in a glass of cold milk.
Boil the rest of the milk.
Dissolve sugar in it, pour in starch.
Stir, add vanilla.
Cook for 2-3 minutes.
Cool the jelly made from milk and starch a little.
Sprinkle with powdered sugar and refrigerate.

How to cook jelly from dried fruits and starch?

In winter, you can use dried fruits; jelly made from dried apricots and starch is very useful. Dried apricots retain many beneficial properties: they replenish vitamin deficiencies and remove heavy metals. A treat based on fruit and uzvar with potato flour began to be prepared at the beginning of the 19th century in rich houses, and gradually the drink firmly took root in the menu of other classes.

starch – 75 g;
water – 3.5 l;
dried fruits – 600 g;
sugar – 300 g.

Wash dried fruits and soak for 20 minutes.
Drain and cook for 15 minutes.
Strain and dissolve sugar in the broth.
Dissolve starch in a glass of water and pour in.
Boil, cool.

Jelly made from juice and starch - recipe

In a matter of minutes you can prepare jelly from juice and starch; fruit drinks are also suitable. Use any berries and fruits, preferably natural ones, not packaged ones. There is a version that such jelly was often cooked at fairs in the last and century before last; in Moscow there are even Bolshoy and Maly Kiselny lanes, where the masters of this craft lived.

starch - 4 tbsp. l.;
cherry juice – 1 l;
sugar – 50-100 g;
cinnamon – 1 tsp.

Boil the juice, add sugar.
Dissolve starch in a glass of water and pour into the broth.
Add cinnamon to the jelly made from juice and starch, stir.

Kissel made from syrup and starch - recipe

Another quick and easy option is jelly made from syrup and starch. By choosing the right berries and fruits, you can also use the healing effect of the drink. Blueberries are good for vision, apples help with low hemoglobin, red rowan relieves swelling, cherries help with colds, cranberries improve immunity.

starch - 2 tbsp. l.;
juice – 1 tbsp.;
water – 2 tbsp.

Mix water with syrup.
Dissolve sugar, boil.
Dissolve starch in cold water and add.
Boil again, leave for 15 minutes.

Banana jelly with starch recipe

Jelly made from fruits and starch even helps in the treatment of bronchitis; it is recommended to cook such jelly from fresh bananas. It is recommended to drink a medium-thick mixture every 2 hours warm, preferably strain through a sieve. Just don’t use iron, otherwise the drink will darken. Add 2 times more corn starch because it is less viscous.

starch – 0.5 tsp;
bananas – 1 pc.;
sugar – 1 tbsp. l.;
water – 200 ml.

Mash banana with sugar.
Boil for a couple of minutes.
Grind into puree.
Dilute starch in water and add.
Boil, leave to cool.

Delicious drink with apples

With the arrival of summer, I just want to please my family with delicious fruit jelly. In addition, you can pamper your household with this drink in winter. Please note that apple-based jelly supports the activity of the pancreas.

Required products:

Water – 1 l;
Starch – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Apples – 3 pcs.;
Jam – 2-3 tbsp. l..

Time spent: 45 minutes.

Value: 60 minutes.

How to cook jelly from starch and jam with apples:

How to prepare jelly?

Making homemade jelly is simple, but the technology still has its secrets. After familiarizing yourself with them, you will undoubtedly end up with a delicious dish:

Starch used as a thickener must always be first diluted in a small portion of liquid base or water.
The starch solution should be introduced into the boiling liquid base in a thin stream, making sure to stir it while doing so, or mixed with a cold base and then heated until thickened.
The thickness of the dessert is regulated by the proportions of liquid and starch.
It is preferable to allow the finished dessert to cool, unless otherwise specified in the recipe.

Milk jelly - recipe

Milk jelly is a simple, tasty, aromatic and healthy dessert, which is also simply prepared. If you use the indicated proportions, in half an hour an appetizing mousse delicacy for 4 people will be ready. It can be sprinkled with chocolate chips, chopped nuts or jam. For a more liquid structure, the amount of starch mass should be halved.

Ingredients:

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

Preparation

The recipe for jelly is simple. A third of the milk is poured and starch powder is dissolved in it.
Bring the remaining milk portion to a boil, sweeten and season with vanilla.
Add starch milk and heat a little, stirring. Don't boil!
Cool the mass, place it in the refrigerator for an hour and serve with additives.

Jelly made from jam and starch

Next, you will learn how to cook jelly from starch and jam. Fruit and berry based treats are considered one of the healthiest, but it is not always possible to use a fresh or frozen product. In this case, you can turn to supplies prepared in the summer and use jam as a basis. 4 serving bowls of dessert will be ready in 30 minutes.

Ingredients:

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

Preparation

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

Cranberry jelly - recipe

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

Ingredients:

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

Preparation

The washed cranberries are ground and the juice is squeezed out.
The pomace is poured with water and heated almost to a boil, filtered and sweetened.
The starch is dissolved in a small portion of cold water and mixed with the liquid base.
Heat the cranberry jelly to a boil, cool, stir in the juice and serve.

Frozen berry jelly - recipe

Jelly made from frozen cherries, red and black currants, and raspberries can be surprisingly rich and aromatic. In the off-season, using such preparations for decorating desserts is as advisable as possible. The berries do not require preliminary defrosting; they are immediately put to use after being pulled out of the freezer compartment. The following is a recipe for ten servings of the drink, which can be brewed in half an hour.

Ingredients:

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

Preparation

The recipe for jelly from berries is simple. Pour water over the product, bring to a boil, filter, grind the pulp and squeeze out.
The liquid base is sweetened and mixed with starch diluted in a small portion of liquid.
Heat the berry jelly to a boil, stirring continuously.

Compote jelly

You can make delicious jelly at home from compote. Moreover, both a canned finished product and a freshly brewed one are suitable. Excessive sweetness can be neutralized by adding lemon juice or a portion of water, and insufficient sweetness can be mitigated by sweetening the drink to taste. You can use either a liquid base or inclusions in the form of slices of fruit or berries. Seven servings will be ready in thirty minutes.

Ingredients:

ready compote – 2 l;
starch - 2 tbsp. spoons.

Preparation

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

Apple jelly

Next, you will learn how to cook jelly from fresh apple fruits. The dessert is prepared from apple decoction mixed with, which enriches the taste and valuable characteristics of the drink. Four servings of the delicacy prepared taking into account the specified proportions in thirty minutes will have a runny texture. For a thicker effect, you need to increase the amount of starch by one and a half to two times.

Ingredients:

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

Preparation

Apples are cut into slices, boiled in water for ten minutes, drained into a sieve, and wiped.
The pomace is discarded, and the puree is combined with the broth, sweetened and mixed with starch water.
While stirring, heat the mixture until thickened and cool.

Dried fruit jelly

The recommendations below will help you figure out how to prepare jelly at home using dried fruits. Their valuable properties and excellent taste will best manifest themselves in such a dessert. The dish will be as harmonious as possible if you take a mix of several fruits. A drink for 5 people 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

Boil dried fruits in a liter of liquid for ten minutes, leave for a little while covered, and strain.
Sweeten the broth and heat to a boil.
Mix with starch water, combining the remaining components.
Serve jelly with dried fruits warm or cold.

Oatmeal jelly

Next is how to prepare 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 long, but worthwhile. In a day, the specified amount will yield approximately 500 g of product.

In the old days, oatmeal jelly was called “Russian balsam,” which in traditional cuisine became the basic basis for producing jelly-like dishes. Today the recipe for this dish is almost forgotten, but the methods for preparing similar drinks have been preserved by our ancestors. Useful information on how to cook jelly will help in all questions that arise.

Apricot jam jelly

This recipe allows you to prepare a fairly liquid drink. The consistency of the drink can be adjusted using starch.

Required products:

Water – 1 l;
Starch - 3 tbsp. l.;
Jam - to taste.

Time spent: 30 minutes.

Value: 64 kcal.

How to cook jelly from apricot jam and starch:

Dissolve the starch in a small container in advance (before starting cooking);
Fill a container with water and place on fire;
Allow time to boil;
After boiling, add the jam in a thin stream, without ceasing to interfere;
Leave to cook for five minutes;
After adding starch, it must be introduced in the same way as jam, and mix the starch mixture;
Continue stirring until it boils. In another case, lumps form;
Once boiling, turn off the heat and allow time to cool.

Oatmeal jelly

Oat jelly is the oldest ancestor of all jelly that was ever cooked in Rus'. Interestingly, oatmeal jelly is considered an excellent medicine for diseases of the gastrointestinal tract. Oatmeal jelly helps with colitis and gastritis, as well as constipation.

Making jelly from oatmeal is simple. Take:

oatmeal (you can use flakes) – 500 g
water (or milk) – 1 l
black bread – 20 g
starch - 1 tbsp. spoon
sugar (or honey), salt - to taste

In the evening, pour water or milk over the oatmeal or flakes, put a crust of black bread in the container and leave to steep overnight.

In the morning, rub the cereal through a sieve, after removing the bread. You should now have oat milk. Mix it with starch dissolved in water and put on fire.

Add sugar and salt to taste. Bring the jelly to a boil while stirring constantly. When the jelly boils, you can turn it off immediately. Ready!

Berry jelly

The most common today is homemade jelly made from berries or fruits. By the way, you can quite easily cook jelly from frozen berries; its taste will not be affected. Berry jelly always turns out aromatic and very tasty. Traditionally, jelly is made from red and black currants, gooseberries, blueberries, raspberries, cherries, apples, plums and other berries. We suggest you cook classic strawberry jelly. If you wish, you can replace strawberries with any berries or fruits that you like. To prepare, take:

strawberries or wild strawberries - 2 cups
sugar - one and a half cups
starch - 4 tbsp. spoons
water – 1 liter
Sort, peel and wash the strawberries, then grind them through a sieve or beat with a blender.

At the same time, prepare the syrup: boil water and pour sugar into it, stir until completely dissolved.

When the sugar has dissolved, slowly add the starch solution to the syrup. It will thicken quickly. All you have to do is add berry puree to the syrup, stir and turn off the heat.

Similarly, you can make jelly from jam. To do this, take:

jam - a few spoons
water – 1 l
sugar - to taste, depending on the sweetness of the jam
citric acid – 0.5 tsp
starch - 2 tbsp. spoons

Dilute the jam with hot water and boil it for a few minutes, then strain through a sieve. Add starch solution, a few tablespoons of sugar and citric acid to the pan to adjust the sweetness of the dessert. Mix everything well. As soon as the jelly boils, turn off the heat.

Milk jelly

Finally, we will tell you how to cook milk jelly. In general, milk jelly is quite nasty in terms of preparation: they need constant attention. They need to be stirred all the time so that the milk does not burn and run away. In order to cook delicious milk jelly, you will need:

milk – 1 l
egg – 1 pc.
starch - 2 tbsp. spoons
sugar, vanilla - to taste

Arm yourself with a ceramic saucepan and a wooden spoon. Beat the egg with sugar, add about 700 ml of milk and vanilla to this mixture. Bring the mixture to a boil, stirring constantly with a wooden spoon. Dissolve the starch in the remaining milk and slowly add it to the boiling milk. The jelly will immediately thicken. Wait until bubbles start to form in it and immediately remove it from the heat!

We gave examples of recipes for medium-thick jelly. You can vary the amount of starch depending on your preferences, based on the recommendations that were given at the beginning of the article. We wish you successful culinary experiments and bon appetit!

The consistency of a fortified fruit and berry drink is excellent for dietary nutrition for gastritis. Kissel normalizes intestinal motility in case of disorders and has a strengthening effect on the body as a whole.

Its use is very useful for people watching their weight; when drunk on an empty stomach, the drink minimizes the consequences of overeating and eliminates the feeling of heaviness.

Regular consumption of jelly in the morning has a beneficial effect on a person’s well-being throughout the day. The thick consistency improves the functioning of the body's metabolic processes and activates the normal functioning of the renal system.

The beneficial properties of a dish directly depend on the ingredients involved in its preparation.

Milk chocolate jelly

How to cook jelly from starch so that children like it? Everyone's favorite milk-chocolate drink will be to their taste. To prepare you will need a liter of milk, 200 grams of chocolate, 6 tablespoons of starch (without top), 150 grams of sugar, vanilla and a pinch of salt. Grind the chocolate using a grater or take a chocolate dragee. Before diluting the starch for jelly, pour out a little milk. In principle, a 250 gram glass is enough. We dilute the powder in it.

Pour the rest of the milk into the pan and add salt, vanilla, chocolate and sugar. The chocolate should be completely dissolved. Then pour in the diluted starch. Stir until it boils and remove from heat. The recipe for starch jelly is accessible and simple. Children really like this drink, and adults won’t mind remembering the taste of childhood.

Apple recipe

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

Ingredients:

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

Cooking method:

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

Pour the apple jelly into small rosettes and enjoy the chilled dish.