Today, many housewives are pleased that it has become much easier to feed their loved ones - just go to the store and buy products that do not require long pre-treatment. For example, when it comes to drinks, housewives have packaged powders for the preparation of kissel, which need only be diluted with boiling water. Of course, the preparation of such jelly does not require time, but we suggest that you learn how to cook jelly from starch exactly as our mothers and grandmothers did.

In Russia, jelly was traditionally made from rye, oat and wheat decoctions, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry jelly, the French like vanilla jelly, Scandinavian people like cloudberry and rhubarb jelly, and Israeli people prefer coffee and chocolate jelly.

Kissel, first of all, is distinguished by its density and density. The density of jelly is determined by the ratio of liquid and starch during the preparation of the drink. So, to get a liquid jelly, it’s enough to take 1/2 teaspoon of starch in a glass of liquid, to get a jelly of medium density - 1 teaspoon of starch in a glass of liquid, well, if you want to get a thick jelly that resembles jelly, add 1/2 tablespoon starch into 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 into a sweet liquid in a thin stream, which begins to boil, continuously stirring it until it boils again. Ready jelly is removed from the fire and cooled - do not drink very hot jelly, as you can seriously burn your throat and esophagus. A little secret - if you sprinkle freshly cooked 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 the basis. In principle, you can use everything at your fingertips - 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 starch inhibits the sweetness of the product.

There is no doubt about the health benefits of jelly - it protects the gastric mucosa, enveloping it, improves digestion and prevents the development of dysbiosis. It is especially useful to drink jelly with gastritis with high acidity. Fruit and berry jelly contain a large amount of vitamins and nutrients, but oatmeal is considered one of the most useful - it is recommended in the treatment of digestive ailments, lowers cholesterol, 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 is worth noting 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 (e.g. strawberries, raspberries or cranberries),
  5 glasses of water
  6 tablespoons of sugar for cranberries and 3-4 tablespoons of sugar for strawberries or raspberries,
  50 g of potato starch.

Cooking:
  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. Allow to cool slightly and using the back of the spoon, rub the berries through a fine sieve set above the bowl. Try to extract as much juice as possible.
  Return the berries and liquid back to the pan. Add sugar and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a minimum and simmer until the sugar is completely dissolved, from 2 to 3 minutes.
  Dilute potato starch with the remaining glass of water, stirring thoroughly. Stir the starch with the berry mixture and bring to a boil, stirring vigorously until the mixture thickens. Remove from heat and cool, stirring occasionally.

Dried fruit jelly

Ingredients:
2 cups dried fruits (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 cinnamon stick.

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

Dried Rosehip Jelly

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

Cooking:
  Grind dried rosehips, 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 fire as soon as bubbles appear on its surface.

Jelly from jam

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

Cooking:
  Dilute the jam with hot water. Put on fire and bring to a boil. Filter the resulting mixture through a sieve, add sugar and citric acid. Boil again. Dilute the starch with boiled water and pour into a liquid in a thin stream, gently mixing. Remove 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.

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

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

Do you know how to cook jelly? We will present this information in this article. But before telling you how to cook jelly, you should tell what this drink is.

General information

Kissel is called a sweet jelly-like dessert dish, for the preparation of which dried and fresh fruits and berries, fruit and berry juices, various syrups, preserves, milk with the addition of grain sourdough, as well as corn or potato starch are used.

Before you cook the jelly, you need to decide what raw material you decide to make the mentioned drink from. It is this choice that affects the taste of the final product, as well as its nutritional and beneficial properties.

Kissel is cooked very quickly and easily. Most of these drinks are made with added sugar, especially if they are intended for children.

According to the rules of cooking, fruit and berry jelly should be cooked on potato starch, and almond and milk on corn.

In detail about how to cook jelly from jam and starch

There are many ways to make the drink in question at home. The most popular and demanded is the product that is made on the basis of ordinary home or store preserves.

So how to cook jelly from jam and starch? What ingredients do we need for this?

To quickly make the drink in question, you must:

• homemade raspberry jam - a full glass;
• cold drinking water - 5 cups (1/2 cup for diluting starch);
• white sugar - about 1.5 large spoons (add to taste, depending on the sweetness of the feedstock);
• potato starch - about 4 large spoons (add to the desired density of the drink);
• citric acid - ½ dessert spoon.

Cooking process

Before you cook jelly, you need to prepare all the necessary containers. We will need a large pot, a large spoon or soup ladle.

It should be noted that jelly is a universal drink. It can be prepared not only in the summer, when the berries ripen in the gardens, but also in the winter, using ordinary jam.

The recipe for this drink is very simple. If you are doing it for the first time, it is recommended that you strictly follow all the requirements presented. Only in this way you will get a thick and saturated jelly, which no member of your family can refuse.

So baby? To do this, homemade raspberry jam is bred with ordinary drinking water and put on fire. After the liquid begins to boil, it is boiled for exactly five minutes. Meanwhile, they begin to process potato starch. It is laid out in a glass and filled with 150 ml of cold water.

After the described actions, a hot jam drink is tasted. If necessary, add citric acid and white sugar to it.

In the event that you want to get jelly without berries, the contents of the pan are filtered through a sieve. If the berries in the drink completely suit you, then a mixed stream of potato starch is poured into them with a thin stream. In this case, the future jelly is well mixed.

In this composition, the drink is brought to a boil and the plates are removed. If you have a very thick jelly, then it is immediately poured into bowls or plates. Having cooled a little, the drink is presented to the table with porridge or toast.

Making fresh berry jelly

Many housewives know how to cook jelly from berries. Indeed, back in Soviet times, this drink was very often made to us by our mothers and grandmothers.

If you want your child to enjoy such a dessert, then you should stock up on the following products:

• fresh pitted cherries - about 400 g;
• granulated sugar - about ½ cup (add to taste);
• any starch - about 6 dessert spoons;
• cold drinking water - 1.5 l;
• ground cinnamon - approximately 1 dessert spoon (apply to taste).

Cooking method

How to cook jelly from berries and starch? To do this, you need to purchase and process fresh cherries in advance. If you didn’t have this product, then you can use another one (for example, strawberries, raspberries, blackberries, blueberries, etc.).

By the way, such a drink can be made only in the summer, when the market and gardens have a large number of different berries.

So, to make a delicious jelly at home, wash the cherries well and release them from the stones. Then they put it in a deep pan. An incomplete glass is left from the above volume of drinking water. As for the rest of the liquid, it is poured into the cherry and put on fire.

While the contents of the pan are boiling, pour the prepared starch into a glass of water and stir well. If you want to get a thick jelly, then you will need about 3 large spoons of this product. But for a liquid drink, only 1.5 tablespoons of starch should be used.

Some housewives prefer to serve homemade jelly to the table without berries. In this case, after heat treatment, the cherries are crushed and filtered through cheesecloth so that all the juice comes out. If you like jelly with berries, then as soon as the liquid in the pan boils, sugar is poured into it and stirred.

Shaking the starch in a glass again, they pour it into a berry in a thin stream. At the same time, the contents of the pan are continuously stirred.

Bringing the drink to a boil, it is immediately removed from the stove and poured into a bowl. So that an unpleasant film does not form on the surface of the jelly, it is lightly sprinkled with sugar and ground cinnamon.

Cooking a delicious blueberry drink

If you do not know how to cook jelly from frozen berries, we will tell you about it right now. To implement this recipe, we may need:

• frozen blueberries - about 300 g;
• cold drinking water - about 4 glasses;
• white sugar - to taste (approximately ½ cup);
• any starch - about 4 large spoons.

How to cook?

Before you cook jelly from frozen berries, you need to decide which drink you want to get. If you like that blueberries float in it, then you can immediately proceed to its heat treatment. If you prefer to drink the drink without berries, then they should first be thawed, then grind and squeeze the juice with gauze. It is in the future that it is necessary to use it as the main raw material for homemade jelly.

So, to make a delicious drink from frozen blueberries, they are laid out in a saucepan without thawing and poured with three glasses of cold water. The resulting mixture was put on fire and brought to a boil. After that, they try a kind of compote to taste. If necessary, add a little granulated sugar to it and mix until it is completely dissolved. In this composition, the jelly is boiled for about five minutes.

While the drink is being cooked on the stove, starch is diluted in the remaining glass of water. Subsequently, it is poured into a boiling syrup in a thin stream. After boiling the drink for another six minutes (constantly mixing), it is removed from the stove and slightly cooled. After that, the jelly is poured into glasses and decorated with blueberries, as well as any other berries.

How to cook jelly from a pack with dry matter?

Today you can cook a delicious and thick jelly without jam, syrups and berries. After all, such a drink is often made from powder, which is sold in almost all stores. Of course, this jelly is less tasty and healthy than the one made from natural ingredients. However, for those who really want to try this drink, but there is no time to brew it, it is quite suitable.

So how to cook jelly from a pack? This information is available on each package. It contains the following information. For the preparation of thick jelly, at least 1 liter of drinking water must be available per pack of product. If you want to get a more liquid drink, then dry matter is recommended to be diluted in 1.5 liters of liquid.

So, to prepare jelly from the pack, dry product is removed and put in a pan. It is poured with one glass of water and mixed well until the briquette disintegrates and almost completely dissolves. After that, the rest of the liquid is poured into the same vessel and placed on a stove.

By warming the contents of the pan over high heat, they achieve a strong boiling jelly. In this form, the drink is brewed for 4 minutes, after which it is removed from the stove.

As a rule, store jelly does not require additional addition of granulated sugar, as well as other ingredients. But if the drink seemed too fresh to you, then it is still allowed to pour a little sweet product into it.

To summarize

Now you know how to cook a thick jelly, as well as a liquid drink from a pack, jam and starch, fresh and frozen berries. If you comply with all the above requirements, you will definitely get a very tasty and rich dish that can be used just like that, and presented to the table as a kind of addition to various cereals.

We should not forget that the choice of raw materials for homemade jelly determines not only its taste, but also its nutritional value.

Any good housewife tries to make the menu of her family diverse, tasty and healthy at any time of the year. The selection below will help determine the dessert, because the jelly made from frozen berries is one of the best variations among this kind of culinary creations.

Kissel - recipe from frozen berries

Berry jelly, the recipe of which is insanely simple, can be cooked even by a novice who does not have experience. The main thing to remember is the simple rules that accompany each of the many varieties of goodies:

1. Berries can not be thawed previously, if the recipe does not require it.
2. Initially, a decoction is prepared from one type of frozen product or mix.
3. As a thickener, starch is used, the amount of which determines the density of the dessert.
4. Previously, a solution is prepared from it by mixing the powder with a small portion of the liquid.
5. The resulting substance is introduced into a boiling base, continuously intensively stirring it with it.
6. It is allowed to mix a starchy talker with a cold base, which then warms up to thicken.

Berry jelly with starch

If you still do not know how to make jelly from berries and starch, this recipe will allow you to realize the first experience and get a potion that is excellent in all respects. You can use a variety of mixes prepared for the winter, which cannot be done when brewing a drink from a fresh product due to the different ripening periods of various varieties of berries. 8 servings of the brew are cooked in less than half an hour.

Ingredients:

• a mixture of currants, raspberries, strawberries - 400 g;
• starch - 90 g;
• sugar - 150 g;
• water - 2 l and 200 ml.

Cooking

1. The mix is \u200b\u200bpoured with a liter of liquid, allowed to boil, boil for five minutes, optionally filter and squeeze.
2. Sweeten the potion, add starch solution, warm the kissel from the frozen berries almost to a boil, cool.

Thick jelly from frozen berries

Berry jelly can be liquid and used as a velvety, soft drink or a thick one, such as eaten with a spoon. The second option is often made out, leaving the copies in the dessert dish whole or chopping them to a puree state, however, serving in pure form without pulp is also acceptable. Berry for 8 people will be ready in half an hour.

Ingredients:

• red, black currants, raspberries, strawberries - 400 g;
• starch - 150 g;
• sugar - 150 g;
• water - 2 l and 200 ml.

Cooking

1. The mass is thawed, if desired, crushed in a blender, then poured with filtered liquid, sweetened and heated with stirring to a boil.
2. Boil the contents of the pan for 5 minutes, after which a glass of starch mash is introduced with continuous stirring and warmed up to a density. Do not boil!

To cook a tasty liquid jelly from frozen berries, a minimum of effort is required on your part. The finished texture of delicacies in this case resembles a compote with a subtle, velvety note that gives it individuality and a new meaning and taste. For registration of 8 servings of jelly from frozen berries you will need to spend no more than half an hour.

Ingredients:

• strawberries, raspberries, blackberries - 400 g;
• starch - 30 g;
• sugar - 150 g;
• water - 2 l and 200 ml.

Cooking

1. Boil raspberries, strawberries and blackberries in equal proportions until the specimens sink to the bottom, sweetening the broth to taste.
2. Filter the resulting base, place it again on the stove and pour in the prepared starch mash.
3. Stir the contents thoroughly with a whisk, warm to a boil and immediately remove from heat.

Blueberry Jelly from Frozen Berries

Rich, fragrant, saturated, with a pleasant acidity and a beautiful-looking jelly from the frozen blueberries. In addition, such a drink will bring considerable benefits to the body, taking on all the valuable properties of the base component. It can be cooked of different densities with and without pulp. In the latter case, the broth needs to be additionally filtered before thickening. A potion for 8 people can be cooked in half an hour.

Ingredients:

• blueberries - 300 g;
• starch - 90-150 g;
• granulated sugar - 200 g;
• water - 2 l and 200 ml.

Cooking

1. Blueberries are poured with water and boiled for a quarter of an hour, sweetened in the process.
2. If desired, strain the broth and squeeze, after which a solution of potato powder is introduced, while continuously stirring the contents.
3. They heat the mass, but do not boil and cool.

Jelly from frozen cranberries

A healthy and tasty berry kissel, the recipe of which is set forth below, will become excellent and help the body cope with a mass of ailments. If desired, the drink can be supplemented with citrus zest or mint leaves, which will significantly enrich the dessert's palette of taste and make it more fragrant. To make 8 servings of the brew, you need to spend half an hour.

Ingredients:

• cranberries - 300 g;
• starch - 120 g;
• sugar - 300 g;
• water - 2 l and 200 ml;
• mint leaves or lemon zest to taste.

Cooking

1. Thaw cranberries, grind through a sieve.
2. Puree is temporarily set aside, and the cake is boiled for 5 minutes with the addition of zest or mint, filtered and combined all together.
3. Sweeten the resulting base, pour in a starchy mixture, stir, warm to a boil.
4. Ready jelly from frozen cranberries is cooled to a warm or cold state and served.

Frozen Berry Cherry Jelly

Kissel from frozen berries of cherry is no less simple and quick to cook. The product can be used with or without seeds. In the first case, the dessert will be more aromatic and rich, and in the second case, even children can be served along with the berries. Varying the proportions of the liquid base and cherries, you can get a brew of different saturation. 8 servings will be ready in half an hour.

Ingredients:

• cherries - 400 g;
• potato starch - 120 g;
• granulated sugar - 200 g;
• water - 2 l and 200 ml.

Cooking

1. Pour cherries with water, add granulated sugar and boil while stirring for 5-7 minutes.
2. A mash of potato powder is prepared, introduced into a cherry broth and heated to a density.
3. So that the surface of the kissel from frozen berries is not covered with a film, you can sprinkle it with sugar crystals.

Jelly from frozen berries in a slow cooker

Next, you will learn how to cook berry jelly using a multi-cooker. With this design, the dessert turns out to be rich and aromatic, as the device creates ideal conditions for the base mass to maximize its taste characteristics. You can use the berries in any combination, choosing the mix to taste or the presence of components. A tasty drink for 8 people will be ready in half an hour.

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

It is very useful for people who monitor 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 the well-being of a person throughout the day. A thick consistency improves the metabolic processes of the body, activates the normal functioning of the renal system.

Useful properties of the dish directly depend on the ingredients involved in the preparation.

How to cook jelly

Starting to cook the product, you need to know exactly the features of the preparation and the proportions of the ingredients that make up the dish. When choosing a thickener, determine in advance the consistency and main purpose of the prepared dish.

Rice starch is used mainly as a thickener for sauces; a prepared drink with its addition takes on an unpresentable muddy appearance. In addition, rice viscosity interferes with the taste of the main ingredient.

Corn starch also does not provide the necessary transparency, but ensures the delicacy of the consistency of the dish. Ideal for milk and oat jelly.

Wheat starch is used in the industrial sector for the production of sausages, bread products. The purchase of the ingredient in small doses for home use is almost not available.

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

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

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

It is not recommended to brew for more than a minute, since starch with a prolonged heat exposure tends to liquefy. When adding to the dish, stir constantly, since heavy starchy particles tend to settle at the bottom of the dishes.

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

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

The finished product is best stored for no more than two days at sub-zero temperatures. Room temperature helps to thin the consistency of the broth, so the dish needs to be quickly cooled. Powdered sugar on top prevents film formation on the surface.

Thick drink recipes

From the pack

You will need:

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

1. Crush the briquette to a powder state. Dilute with one glass of boiled liquid in an enameled bowl without lumps.
2. Pour water into the pan and let it boil.
3. Pour the prepared concentrated mixture into a container, stirring constantly, bring to a boil.

From powder

It is 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 mixing thoroughly.

From berries and starch

• Fresh berries - 300g;
• Purified water - 1000 ml;
• 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. Thickener with cold water in a separate cup.
2. Pour the squeezed mixture out 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 the remaining berry juice, mix.

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

From frozen berries

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

1. Thaw the berries at room temperature in a colander. Flowing juice to collect.
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 a thin stream of diluted starch and berry juice, 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

• Oatmeal - 1 tbsp;
• Boiled warm water - 1 l.

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

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

2nd option

• Hercules groats - 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 mass, squeeze out with your hands, leave the drained liquid in a separate bowl.
3. Add sugar to the oat liquid, stirring constantly, cook over low heat until thick.
4. Before serving, add a slice of butter.

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

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

From dried fruits (fortified 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.

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.

Made of chocolate

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

How to cook liquid jelly for children

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

To prepare a drink, the child is better to take natural juices and hypoallergenic berries. Starch for such a decoction requires a moderate amount, up to 2 tablespoons per 1 liter of liquid. Sugar is recommended to be mixed in a starch mixture, then added to boiling berry or fruit liquid. Pour most of the fruit juice immediately before adding the thickener - this action will maximize the preservation of vitamins during the heat treatment.

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

• 1 Classic jelly made from frozen berries and starch
• 2 How to brew a liquid drink
• 3 Cooking with cherries
• 4 Thick jelly from frozen berries
• 5 Healthy Cranberry Drink
• 6 Recipe for a slow cooker
• 7 From gelatin and frozen berries

The methods of dry freezing of products used in modern refrigerators help preserve the benefits of freshly picked fruits and berries until winter. And then what can be prepared from such blanks? All the same as from fresh fruits! For example, jelly from frozen berries. Below are the different technologies for preparing this drink.

Classic jelly made from frozen berries and starch

Absolutely any berries are suitable for jelly from frozen summer preparations: raspberries, strawberries, blueberries, blackberries, currants and others. The classic recipe does not involve defrosting the fruit, which greatly simplifies the cooking process.

The set of products for different varieties of berries will always be the same:

• 2000 ml of drinking water;
• 500 g frozen berries;
• 120 g of sugar;
• 100 g of starch.

Drink recipe in steps:

1. Boil water in a pot of suitable capacity and send frozen berries to it. After boiling, cook them for five minutes.
2. Then mash potato mashed potatoes and pass everything through an iron sieve. This will help to get a more uniform drink.
3. Return the base to the cookware and let it boil again.
4. Pour sugar into the bubbling liquid and introduce starch mixed in a glass of cold water. Stir everything vigorously to prevent lumps in the jelly.

And as soon as the contents of the pan boil, the drink is ready, and it is removed from the stove.

How to make a liquid drink

By adjusting the amount of starch added to the drink, you can influence its density.

So, if you reduce the proportions of this product relative to liquid, you get a liquid homemade jelly:

• 2000 ml of water;
• 300 g of black and red currants;
• 50 g of starch;
• 200 g of sugar.

Cooking Technology:

1. Defrost and push berries through a sieve.
2. Set aside the juice that was obtained from the berries (it will be needed later), and put the squeezes into a saucepan, add water and cook for about five minutes after the boil begins.
3. Strain the resulting compote through gauze, add sugar to it and return to the fire.
4. Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into a boiling filtered compote and brew for several minutes, stirring.

Cooking with Cherry

The “highlight” of this drink is the use of spices that accentuate and emphasize the taste of sweet and sour berries.

If bones were removed from the cherries before freezing, then the berries can not be thawed. If the fruits are whole, they will have to be thawed to take out the seeds.

Proportions of ingredients:

• 2000 ml of water and another 200 ml to dilute starch;
• 500 g of cherries;
• 180 g of sugar;
• 80 g of starch;
• 5 buds of cloves;
• 5 g of cinnamon;
• 2.5 ground cardamom;
• 1 g vanilla.

Cooking cherry jelly as follows:

1. Boil water, add spices to it, boil them for five minutes.
2. Then use a slotted spoon to catch the buds of cloves and fill in the cherry. Send thawed berries along with the juice that stood out during thawing.
3. Pour in sugar and completely dissolve, continuously mixing it.
4. Then wait for the contents of the pan to boil, then pour the thickener diluted in cold water.
5. Brew the drink, stirring, until thick. With the advent of the first signs of boiling, remove the pan from the stove.

Thick jelly from frozen berries

This jelly turns out to be thick due to not only a higher starch content, but also due to berry puree, which during the preparation process turns frozen strawberries.

For thick jelly from frozen strawberries should be prepared:

• 1000 ml of water;
• 300 g of frozen strawberries;
• 80 - 100 g of sugar;
• 80 g of starch.

How to cook jelly:

1. Put the frozen berries in a saucepan, cover with sugar and pour water. Stir everything until the sweet crystals dissolve and send to the stove.
2. When the water with strawberries begins to boil, after 5 to 7 minutes, catch the berries with a slotted spoon and turn them into mashed potatoes using a blender or a regular sieve.
3. In a boiling strawberry compote, return the strawberries in the form of mashed potatoes and pour the starch diluted with water. Boil the jelly for a couple of minutes and remove from heat.

Such jelly can be served still warm, but it will be just as tasty when chilled.

Healthy cranberry drink

Cranberry kissel is not only a tasty, but also a healthy drink, which will be useful to introduce into your diet during the period of flu epidemics and colds. He will be able to strengthen immunity and help the body cope with viruses that have already entered it.

To cook such a therapeutic kissel from frozen cranberries, you need to prepare:

• 2000 ml of water;
• 300 g cranberries;
• 80 g of starch;
• sugar to taste.

Working process:

1. Thaw the berries, if necessary, rinse under cool running water, and then mashed in a blender pulp.
2. Leave a glass of water to dilute starch, and mix the remaining liquid with berry gruel and bring to a boil.
3. Sweeten the contents of the pan to taste and pour the starch mixed with water in a thin stream. As soon as the drink thickens, it is ready.

Homemade jelly is a rather nutritious drink, so it can completely replace one meal, for example, an afternoon snack or a snack. And especially if you add it with a bun or pie.

Recipe for multicooker

Kissel from starch and frozen berries can be cooked in a slow cooker. This will take no more time than cooking on the stove, or maybe even less. Thanks to the special modes of preparation in such a drink, vitamins and nutrients are better preserved.

Ingredients used in the cooking process:

• 1500 ml of water and an additional 250 ml for starch;
• 500 g of berries (gooseberries and red currants);
• 150 g of sugar;
• 60 g of starch.

Cooking method:

1. Put frozen berries in a multicook, fill them with water, close the lid of the device and start the “Soup / Steamer” mode for a quarter of an hour.
2. After the sound signal, catch the berries with a slotted spoon and push them through a sieve.
3. The resulting seedless puree is returned to the water with sugar. Again for 15 minutes enable the option "Soup / Steamer".
4. 2 to 3 minutes before the end of the program, open the lid of the device and pour in the starch mixed in a glass of water. Wait for the program to finish and let the drink brew for about another hour.

From gelatin and frozen berries

Of course, it is much more familiar to use starch as a thickener for this drink, but in Jewish and French cuisine there are beautiful transparent jelly on gelatin.

The peculiarity of such drinks is that they are consumed only in chilled form.

The composition of the drink on gelatin:

• 2000 - 3000 ml of water;
• 400 - 500 g of frozen berries;
• 14 g of gelatin;
• 200 g of sugar.

Sequencing:

1. Pour gelatin in 100 ml of cold water and allow it to absorb moisture for half an hour. Then melt the swollen grains in a steam bath or in a microwave. Do not boil.
2. Bring the berries with water to a boil and cook for 10 minutes until a saturated broth is obtained, which is then filtered, mixed with sugar and dissolved gelatin. Warm the drink a little over a fire, but do not allow it to boil.
3. Pour the finished drink into portioned containers for serving and cool. Jelly from frozen berries on gelatin is ready.