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

General technology for the preparation of jelly

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

Berry jelly

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

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

Kissel with lemon and honey

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

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

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

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

Kissel with currants and almonds

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

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

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

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

Thick jelly dessert

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

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

Milk-based jelly with strawberries

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

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

Pumpkin Kissel

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

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

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

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

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

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

Video: how to cook jelly from frozen berries

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

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

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

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

How to cook jelly correctly

When starting to cook a product, you need to know exactly the cooking features and the proportions of the ingredients that make up the dish. When choosing a thickener, decide in advance on the consistency and main purpose of the finished dish.

Rice starch is mainly used as a thickener for sauces; with its addition, the finished drink acquires an unpresentable cloudy appearance. In addition, the rice viscosity overpowers the flavor of the main ingredient.

Cornstarch also does not provide the desired transparency, but provides a delicate texture to the dish. Ideal for milk and oat jelly.

Wheat starch is used in the industrial sector for the production of sausages and bread products. The purchase of the ingredient in small doses for home use is practically unavailable.

Potato starch has the necessary qualities for home use. Its texture allows you to vary the consistency of the finished dish, providing a transparent appearance to the product, while maintaining the natural taste of the main ingredient.

On a hot day, liquid jelly quenches thirst well. How much liquid should you take to prepare it? A liquid broth is prepared at the rate of two tablespoons of starch for one liter of liquid. As a separate dessert, you can serve a thicker drink, in the preparation of which 4 - 4.5 tablespoons of a thickener are needed for the same amount of liquid.

Before adding to the hot broth, it is recommended to dilute the starch in 100 ml of cold juice to prevent the formation of lumps in the finished drink. The desired consistency is easy to make by pouring the starch mixture in a thin stream, immediately turning off the heat after complete dissolution.

It is not recommended to cook the drink for more than a minute, since starch tends to liquefy with prolonged heat exposure. Stir constantly when adding to a dish, as heavy starch particles tend to settle on the bottom of the dish.

Boil the broth over a fire before adding the starch concentrate, depending on the thermal stability of the ingredients used. In a slow cooker, steam the jelly for about 10 minutes, then leave without opening the dishes for another 30 minutes.

It is recommended to use enameled dishes for cooking the dish; cooking jelly in an aluminum container is undesirable, since the interaction of the organic acid of berries and fruits with the walls of the dish can give the dish a metallic taste.

It is better to store the finished product for no more than two days at sub-zero temperatures. Room temperature helps to liquefy the consistency of the broth, so the dish must be quickly cooled. Powdered sugar dusted on top prevents film formation on the surface.

Thick drink recipes

From the pack

You will need:

• Jelly briquette 250 g;
• Boiling water - 200 g;
• Running water - 1000 g.

1. Crush the briquette to a powder. Dilute with one glass of boiled liquid in a lump-free enamel bowl.
2. Pour water into a saucepan and let it boil.
3. Pour the prepared concentrated mixture into a container, stirring constantly, bring to a boil.

Powder

Necessary:

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

1. Bring the prepared amount of liquid to a boil.
2. Pour the contents of the bag into a cup, add granulated sugar, mix.
3. 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

1. 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.
2. Pour the squeezed mixture with water, bring to a boil, cook for about a minute, strain into a separate bowl.
3. Add sugar, diluted starch to the broth. After boiling, pour in the remaining berry juice, mix.

You can learn more about how to cook berry jelly from the video

From frozen berries

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

1. Defrost the berries at room temperature in a colander. Collect the flowing juice.
2. Remove seeds, grind the berry mass through a sieve.
3. Add to the mass of water, let it boil.
4. Dilute starch with cold water, mix thoroughly to avoid lumps
5. Strain the berry broth, add diluted starch and berry juice in a thin stream, boil again.
6. After two minutes from the moment of boiling, set aside the finished dish 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.

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

Oatmeal jelly

1st option

• Oat flour - 1 tbsp;
• Warm boiled water - 1 liter.

1. Pour the oatmeal with water.
2. Leave warm for a day to ferment.
3. Strain the broth, stirring thoroughly, bring to a boil.
4. Serve with milk or sunflower oil.

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

2nd option

• Groats "Hercules" - 60 g;
• Purified water - 250 ml;
• Milk - 200 ml;
• Butter, sugar to taste.

1. Pour oatmeal with warm water, leave to swell.
2. Strain the mixture, squeeze out with your hands, leave the drained liquid in a separate bowl.
3. Add granulated sugar to the oatmeal liquid, stirring constantly, cook over low heat until thick.
4. Add a piece of butter before serving.

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

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

From dried fruits (fortified drink for children)

• Dried apple and pear slices - 50 g each;
• Raisins, prunes, dried apricots - 30 g each;
• Water - 500 ml;
• Honey - 1 tbsp. l .;
• Potato starch - 8 g.

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

From chocolate

1. Pour milk into an enamel bowl, bring to a boil.
2. Separately pour a couple of tablespoons of milk into a bowl, dilute the cocoa and sugar until smooth.
3. Dissolve starch in liquid.
4. Add the chocolate mixture to the milk in a thin stream, bring it to a boil.
5. Pour the starch mixture into the drink over low heat, stirring continuously with a wooden spoon.
6. Set aside the drink when bubbles appear on the surface.

How to cook liquid jelly for children

Liquid jelly is very useful for normalizing the digestion of a child's body after a year of life. A thicker drink is not suitable for babies, because, due to its consistency, the broth is difficult to tolerate with a fragile stomach.

To prepare a drink for a child, it is better to take natural juices and hypoallergenic berries. A moderate amount of starch is needed for such a decoction, up to 2 tablespoons per 1 liter of liquid. It is recommended to mix sugar in a starch mixture, then add it to boiling berry or fruit liquid. Pour in most of the fruit juice just before adding the thickener - this action will maximize the preservation of vitamins during the heat treatment.

A light jelly dessert is very simple and economical both in terms of preparation time and the number of ingredients. An excellent alternative to store-bought drinks - homemade jelly, has a pleasant taste and useful properties, the main feature of homemade jelly is its naturalness.

Kissel is a delicious, nutritious drink that has many admirers. It is full of vitamins and very healthy, therefore it is an invariable part of the children's menu. In the summer, we usually cook it from fresh berries. With the onset of winter, frozen berries and fruits, previously prepared in the summer season, are used.

Many visitors to the site "Popular about health" are interested in: jelly from frozen berries and starch - how to cook a child? Let's look at some simple recipes for making a healthy drink:

A Few Tips for Cooking

It is better to defrost the berries that you will use, then wipe them, put them in cheesecloth and squeeze them out, and remove the cake. Then you get a homogeneous, soft consistency, without unnecessary hard blotches. This is very important for a baby drink.

Take sugar at your discretion. Naturally, more sugar means a sweeter drink.

The density of the jelly will depend on the amount of starch. Therefore, choose the option that your children will like the most. Usually use 2 tablespoons of starch per 1 liter of water. If you want to make a thick berry jelly, add 4 tablespoons when cooking.

From what berries to cook jelly with starch for a child? Choose berries with the richest flavor and aroma. For example, jelly made from cherries always turns out delicious, and from cherries it will be bland. The taste can be corrected with citric acid, but this option is unacceptable for a children's dish.

Therefore, it is better to cook black currant berries, strawberries, raspberries, blueberries, cranberries, etc. If you have several varieties, you can combine them - sour with sweet.

So, how to cook jelly for a child? Consider a few recipes:

Black currant

This wonderful berry is a storehouse of vitamins. In particular, it contains a lot of vitamin C. It is simply necessary in winter, when it is time for colds. And, as you know, young children are most susceptible to these ailments. Blackcurrant jelly will help support the child's body, increase immunity.

For cooking will need: for half a glass of frozen currants (about 100 g) - 1.5 liters of water, 1 tablespoon of starch. For a thicker drink, use 2 tablespoons of starch. Add sugar to taste (you can replace it with fructose).

Preparation:

Pre-defrosted berries, wipe through a sieve and squeeze through cheesecloth. Discard the cake, and put the remaining berry mass in boiled water. As soon as it boils again, remove from heat.

Now dissolve the starch in a glass of cold water, pour the solution into a saucepan with jelly in a thin stream, stirring constantly with a spoon so that no lumps form.

Put on fire again. When it boils, turn off the stove. A long boil will destroy vitamins and there will be little benefit from the drink.

Now add sugar, stir. Sprinkle a pinch of sugar on the surface of the jelly so that a crust does not form. When it cools down, you can give the child with porridge, pancakes or delicious cheese cakes.

Cranberry

This sweet and sour berry is the most delicious medicine. It is extremely useful and is an excellent means of preventing and treating colds and flu. In addition, cranberries are ideal for jelly, as they have a bright, rich taste.

For cooking will need: for 100 g of frozen berries - 1.5 liters of water, 1 tablespoon of starch, sugar - to taste.

Preparation:

You can cook jelly, just as we cooked from currants. Or you can use another method. Choose which one suits you best. In any case, it will turn out very tasty.

So, defrost the cranberries, pound them with a wooden crush to make a homogeneous mass. Squeeze out the juice with cheesecloth, set it aside for a while. Dip the cake into a pot of boiling water, boil for a few minutes, remove from heat.

When it has cooled slightly, strain. Pour cool water with dissolved starch into a transparent (already without cake) compote (take 1 glass of water). Stir constantly while pouring so that there are no lumps.

Boil again, add the required amount of sugar, pour in the remaining juice. Stir and remove from heat. A healthy drink for your child is ready.

Blueberry

Children drink very tasty, full-bodied, with a pleasant sourness in the taste, beautiful in appearance and very healthy blueberry jelly with great pleasure. In addition, it is of considerable benefit to the growing body, since the forest blueberry is a very useful berry.

US will need: for 100 g of frozen berries - 1-1.5 liters of water, 1-2 tablespoons of starch (depending on how thick you want to get), sugar - to taste.

Preparation:

Remember the berries with a mortar, put in a saucepan, cover with cold water, boil. Now add sugar, boil again and immediately remove from the stove.

When it has cooled slightly, strain. Squeeze the berries through a gauze flap, put back in the pan. Bring to a boil again, reduce heat to very low.

Dissolve the starch with cold water (1 cup), pour the solution in a thin stream into a saucepan with boiling compote, stirring constantly so that the finished jelly turns out without lumps. Stir well and remove from heat immediately. When it cools down, you can give it to your child.
Kissel from a multicooker

Kissel cooked in this wonderful saucepan has an ideal, rich taste and aroma. And most importantly, it retains most of the nutrients that berries contain. Here's how to make it:

For 2 liters of water, take an incomplete glass of a mixture of frozen raspberries, currants and strawberries (you can not first defrost it). The amount of sugar is at your discretion.

Preparation:

Put the berries in the multicooker bowl, add the required amount of water, add sugar. Turn on the device for 15 minutes, setting the "Steam cooking" mode.

When the signal sounds, open the bowl, pour in the starch solution - 1 glass of water and 2-3 tablespoons of starch. Mix well. Turn on the "Heating" mode. As soon as it starts to boil, turn off the device.

In conclusion, it must be said that jelly with starch and frozen berries is in no way inferior to a drink prepared from fresh ones. It is no less useful, contains a large amount of nutrients necessary to maintain the health of children and adults.

So, be sure to prepare this wonderful drink using our recipes. We will be very glad to receive feedback on them, and also look forward to your "branded" jelly recipes. You can write them here, just below, in the review frame. Thank you in advance!

Kissel is a primordially Russian drink. Previously, it was cooked very thick, and was based on wheat, oatmeal and rye decoctions. Currently, starch (potato or corn) is most often used for its preparation. Kissel can be made from fruits or berries. For cooking, use dried, fresh or frozen ingredients.

How to cook starch jelly?

Composition:

• Water - 1 l
• Potato starch - 1-4 tablespoons
• Sugar - ½ tbsp.
• Cherries - 200 g

Preparation:

1. The density of the jelly depends on how much starch you add. So, for example, to obtain liquid jelly, 1-2 tablespoons are enough. for 1 liter of water. If you want to brew the drink thicker, put 4 tablespoons of starch in 1 liter of water.
2. If you have frozen cherries, defrost them. Cover with sugar and leave for 1 hour, so that she lets in more juice. Strain the cherry juice. Pour water into a saucepan, put on fire and bring to a boil. Throw the cherries into a saucepan and boil for 5 to 7 minutes.
3. Dissolve the starch in cold water. Pour cherry juice into a saucepan. Introduce water and starch into the boiling compote in a thin stream, stirring the liquid vigorously in a saucepan. This is necessary so that the jelly turns out without lumps. Stir the jelly until boiling, then turn off the heat.

Kissel from jam and starch: a recipe

Composition:

• Water - 2 l
• Starch - 3 tablespoons
• Raspberry jam - 1 tbsp.

Preparation:

1. Before you cook the jelly, you should prepare the jam. Take a bowl, cover it on top with a double layer of cheesecloth. Place the raspberry jam gently on the cheesecloth, holding it so it doesn't sag. Squeeze out the jam. Discard the seeds remaining in the gauze.
2. Dissolve the starch in cold water and let it swell. Pour water into a saucepan, put it on fire and bring to a boil.
3. Gently pour raspberry jam into boiling water, and after 5 minutes a thin stream of starch. Remember to stir constantly to avoid clumping.
4. After boiling, remove the jelly from the heat and refrigerate.

Kissel from berries and starch: how to cook?

Composition:

• Water - 3 l
• Red currant - 150 g
• Lingonberry - 150 g
• Cranberries - 150 g
• Sugar - 150 g
• Potato starch - 4-5 tablespoons

Preparation:

1. Prepare the berries first. Place the cranberries, lingonberries and red currants in a colander and rinse well. If you are using frozen berries, remove them from the freezer and leave for half an hour at room temperature.
2. After that, grind the berries through a sieve, and set the resulting juice aside. Pour the berries themselves with boiling water and put on medium heat. Boil the broth for 20 minutes, then cool and strain. Squeeze the berry cake and discard, and pour the broth into a clean dish.
3. Put the berry juice on fire and bring to a boil. Gradually add granulated sugar and mix everything well until completely dissolved.
4. Dissolve the potato starch in a decoction of berries, mix thoroughly and slowly pour into the boiled juice. Boil the drink for another 5 minutes, stirring constantly.
5. Remove the jelly from heat and cool. Pour the finished drink into glasses and serve.

Pumpkin and starch kissel: recipe

Composition:

• Water - 1 l
• Pumpkin - 300 g
• Apples - 3 pcs.
• Sugar - 3 tablespoons
• Potato starch - 3 tablespoons
• Lemon juice - ½ tsp

Preparation:

1. Cut the pumpkin and apples into cubes. Pour water into a saucepan, add ingredients, boil until soft. Pour a little broth, dissolve the starch in it. Combine the pumpkin and apples in a blender, add the remaining broth and sugar.
2. Put the resulting mass on fire, boil. Pour in the starch solution and lemon juice. Boil again and remove the jelly from heat. Serve the pumpkin-apple jelly chilled.

Pear jelly with cream

Composition:

• Pear compote - 1 l
• Starch - 2 tablespoons
• Cream 35% - 150 ml
• Water - 1 tbsp.
• Vanillin - 1 tsp
• Sugar to taste

Preparation:

1. Remove the pears from the jar with compote, chop them and transfer to a bowl. Dissolve the starch in a glass of cold water. Add the mixture to the compote, stir and pour into a small saucepan.
2. Place a saucepan with compote over medium heat and bring to a boil. Then, remove from heat and cool the jelly at room temperature. Put the cooled drink in the refrigerator for 20 minutes.
3. Whip the vanilla cream until a thick sour cream consistency. Combine chilled jelly, whipped cream, and chopped pears. Mix everything thoroughly, pour into glasses and serve.

Kissel is a tasty, healthy and nutritious drink. Today it is popular not only in Russia, but also in many European countries. Kissel is especially useful for people suffering from high acidity. Due to its miraculous properties, it envelops the stomach and intestines, prevents the development of gastrointestinal diseases and is an excellent prevention of dysbiosis.

Fruit and berry jelly is not only very tasty, but also incredibly healthy drink. It is recommended for people suffering from gastritis and stomach ulcers. It is brewed according to several different recipes, the most interesting of which will be described in today's article.

Frozen or fresh berries are usually used as a base for jelly. Before starting the process, they are sorted out and freed from the bones. The berries prepared in this way are poured with water, boiled and filtered. To obtain the desired consistency, potato or corn starch is added to the drink. It is dissolved in a small amount of cold water, poured into a common saucepan and cooked until tender. As a rule, 1.5-2 tablespoons of starch are added per liter of liquid. It is necessary to dilute it while cooking the syrup. If you do this in advance, the starch will settle to the bottom of the vessel.

Some housewives replace berries with homemade fruit compotes or jam. This does not make the taste of the finished drink worse. For more flavor, the basic berry jelly recipe is supplemented with cinnamon, vanilla, or any essence. In a drink intended exclusively for adults, you can add a little brandy or liquor. You can put quite a bit of citric acid in jelly made from too sweet berries. It will add a pleasant freshness to the sugary drink.

If you are preparing jelly from frozen berries, then it is undesirable to subject it to prolonged boiling. In this situation, you can turn off the heat within a few minutes after adding the starch. Otherwise, the drink will be too liquid. To prevent a film from appearing on it, sprinkle its surface with granulated sugar or powder.

As for serving, it is advisable to pour thick jelly not into ordinary glasses, but into special bowls. Fresh berries can be used as decoration. The liquid drink is served in beautiful cups, the edges of which have been pre-moistened with water and carefully sprinkled with granulated sugar.

Cherry variant

Of course, it is best to prepare such a drink in the midst of the fruit season. But if you want to do it in winter, then you can use frozen berries. This drink has excellent taste and will remind you of a warm summer. To cook cherry jelly at home, you need a simple set of ingredients. Your kitchen must have:

• 7-8 tablespoons of sugar.
• A pair of glasses of frozen cherries.
• 3-4 tablespoons of starch.
• A liter of filtered water.

Sequencing

Before boiling jelly from frozen berries, you need to wait until the fruits thaw. After that, they are thrown back in a colander and washed in cool water. If necessary, cherries are pitted. The berries prepared by this method are poured with cold water and sent to the fire. After the liquid has boiled, sugar is added to it and boiled for five minutes.

In the meantime, you can do the starch. Dissolve four tablespoons of this ingredient in half a glass of cold boiled water, mix well until the smallest lumps disappear and pour a thin stream into the future berry jelly, the recipe for which will definitely take its place in your personal cookbook. The thickened drink is once again brought to a boil and literally a minute later removed from the burner. To prevent a thick film from forming on the surface of the jelly, it must be stirred periodically. It is served chilled. If desired, the drink is decorated with fresh berries.

Strawberry option

This is one of the most popular berries in our latitudes. In a harvest year, there are so many of them that you can not only eat enough strawberries, but also freeze them for the winter. Delicious and aromatic drinks are obtained from such homemade products. This simple strawberry jelly recipe uses a minimal set of ingredients. In this case, you should have at hand:

• 6 tablespoons of granulated sugar.
• A pound of frozen strawberries.
• A couple tablespoons full of starch.
• 2 liters of filtered water.

Process description

Before boiling jelly from frozen strawberries, you do not need to wait until they thaw. The fruits are immediately immersed in boiling sweetened water. As soon as bubbles reappear on the surface of the pan, remove the strawberries from the syrup and reduce the heat.

The berries themselves are placed in a blender and crushed until smooth. After that, it was time to tackle the starch. It is dissolved in a small amount of settled water and poured into a boiling syrup in a thin stream. Strawberry puree is also sent there. Almost ready-made berry jelly, the recipe for which is extremely simple, is thoroughly mixed, brought to a boil and removed from the stove. It is served chilled. For those who do not like too sweet drinks, you can recommend adding a little citric acid to the pan. It will give the strawberry jelly an unusual pleasant taste.

Lingonberry and cranberry option

This vitamin drink can be brewed at home without any problems. Kissel, made according to the technology described below, has a light sweet and sour taste and a pleasant aroma. To prepare it, you will need:

• Half a glass of cranberries and lingonberries.
• 3 tablespoons of potato starch.
• A glass of sea buckthorn and granulated sugar.
• 4 liters of filtered water.

Algorithm of actions

This berry jelly recipe is so simple that even an inexperienced housewife can cook it without any problems. Gently immerse washed cranberries and lingonberries in a saucepan with boiling water, cook them over low heat for ten minutes. After that, the syrup is filtered through a sieve. The berries are thrown into a bucket, and the liquid is returned to the pan and combined with sugar and sea buckthorn, previously crushed to a puree-like state.

As soon as the future jelly boils, a starch solution is poured into it in a thin stream and gently mixed. After about five minutes, remove the pan with ready-made berry jelly from the stove and set it aside. This drink is served chilled.