The recipe for the famous childhood drink came to us from the time of Russia. Initially, the composition was very dense, its main components were oat, rye and wheat broths. To date, cooking technology has been simplified a bit. To cook jelly, use berries, compotes and preserves with the addition of various types of starch. Consider in more detail popular recipes.

General technology for the preparation of jelly

1. The main ingredient for making the drink is starch (corn, rice or potato). Thanks to the loose composition, the jelly acquires the necessary density.
2. Potato starch, unlike the rest, makes the drink more transparent. First of all, pour the right amount of the composition into a small container with cold water.
3. Stir thoroughly and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Mix the mass, achieve uniformity.
4. You can change the thickness of jelly yourself, this criterion depends entirely on your taste. A treat can be drunk or eaten with a spoon as a dessert.
5. To get a similar dish, you need to mix about 80 gr. starch with 1 liter liquids. To get a more liquid kissel, it is worth reducing the amount of a food additive by 2-3 times.
6. When preparing a drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, starch will turn into glucose and lose its viscous properties. The optimal time for the drink to languish is considered an indicator of 25 minutes, no more.
7. Take into account that the preparation of jelly is best done in an enameled container, you need to stir the composition with a wooden spoon. Such a move will avoid burning the mixture and the appearance of an unpleasant odor.
8. After full preparation, sprinkle the drink with sugar and put a piece of marshmallow or marmalade. A little trick will help avoid film formation.

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 them. Remove excess twigs, leaves, and spoiled fruits.
2. Combine granulated sugar and filtered water in an enameled container. Put the pan on the fire, stir occasionally, wait for the complete dissolution of the composition.
3. Then add the starch diluted in cold water to the syrup and the berries crushed in a blender. Mix thoroughly and boil jelly for about 25 minutes on low heat. Use chilled.

Kissel with lemon and honey

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

1. Separately, take a small container with cold water. Pour in starch and mix thoroughly.
2. Combine in a suitable container 150 gr. honey and some hot water. Shuffle. Pour the required amount of purified water into an enameled pan, add sugar and honey solution.
3. Send the container to the stove, wait for it to boil. Next, carefully pour in the starch fluid. Mix well.
4. Once the composition boils, remove the pan from the burner. Add freshly squeezed lemon juice, mix the drink, wait for cooling.

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

1. Combine jam and drinking water in an enamel pan. Send the container to medium heat, cook the mixture for about 10 minutes, stir occasionally.
2. At the end of time, strain the composition through a sieve. Send the syrup back to the pan, pour the starch diluted in water. Add sugar if necessary.
3. Place the pan with the composition on medium heat, as soon as the first bubbles appear, reduce the burner to a minimum. Constantly stir the composition, cook 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 l.

1. Rinse and sort the berries, let them dry. Scald almond kernels with boiling water and peel them. Next, send the nuts and sugar to the blender bowl, add 100 ml. water.
2. Grind the composition into a homogeneous mixture, then strain through a double gauze cloth. At the exit you will get almond milk. After this, gradually pour the starch into the liquid, stirring constantly.
3. Add the berries. Pour the remaining drinking water into the enamel pan. Turn the burner on to medium heat until it boils.
4. Strain for another 7 minutes, turn it off. Do not forget to constantly stir the jelly. 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 remaining liquid to a boil in a heat-resistant container.
2. Next, begin to carefully pour the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait another 5 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, connect 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. Stew the composition for about 25 minutes on low heat. Pour the jelly into the molds, put in a cool place. Serve with cream.

Kissel based milk 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 need to be passed through a blender. Squeeze the resulting puree in a double haze cloth.
2. Combine the egg, sugar, vanilla and strawberry porridge in an enameled pan. Pour 750 ml. milk, mix thoroughly and send to medium heat.
3. In parallel, mix starch with leftover cold milk. Bring the mass on the stove to a boil, reduce to a small fire. In this case, 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 jelly

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

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

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

1. In the evening, combine milk, oatmeal and brown bread. After waking up, remove the slice. Rub 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 on the hotplate to minimum.
3. Add honey slowly and stir thoroughly until boiling. Next, remove the jelly from the stove, let it cool, consume.

1. To enhance the taste, a few grams of citric acid are added to the starch / water mixture. When you start to cook the main mixture, pour in the composition in the usual way and mix thoroughly.
2. To enhance the aroma of the drink, you can add zest of any citrus fruit to the jelly. Do not be afraid to experiment with various spices.
3. If you decide to cook jelly in milk, to achieve a delicate taste, cooks recommend adding corn starch instead of potato. Its a little harder to find, the composition will cost more than ordinary powder.
4. If you decide to make a full-fledged dessert from jelly that can be consumed with a spoon, you need to pour the hot composition into pre-processed forms. Pre-wet the dishes and sprinkle a little sugar. So you can easily put it on a flat dish and decorate to taste.
5. When starch is mixed with the bulk, it must be infused 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 a dessert, you need to cook it only over low heat from start to finish.
6. Liquid jelly is obtained when the composition only begins to boil. It is enough to wait a couple of minutes and turn off the stove. You need to prepare a drink in an enameled pan and stir constantly with a wooden spatula. This way you will avoid the unpleasant odor from metal appliances.

Treat your household with various variations of jelly. Make a traditional drink, and try other drink options. Find the perfect recipe for yourself and make it a family treat.

Video: how to cook jelly from frozen berries

Kissel from frozen berries is an excellent drink not only for children, but also for adults. This liquid jelly-like sweet dessert is very healthy. It is made from various fresh berries, but unfortunately you can’t find a fresh berry in the winter, and you really want to treat the kids and yourself with a glass of jelly. The best way to save berries for winter use, for making berry compotes, pies with raspberries, fruit jelly, is freezing. Freezing preserves all useful vitamins and taste in berries and fruits.

Is it possible to say that a drink from frozen berries is healthy? Yes! Kissels are very useful for the stomach, since their jelly texture envelops its walls, thereby improving the digestive process. And this is very important for a child and an adult. Jelly is also very useful for people with high acidity. I want to offer you a recipe for jelly from frozen fruits.

Ingredients:

• 500 gr. ice cream fruit
• 2 liters of water
• 2 tbsp potato starch
• 3-4 tbsp Sahara
• 1 slice of lemon

Cooking:

For the preparation of jelly, we will take just a little bit, grapes, cherries and strawberries. Jelly from frozen berries can be prepared from any other set of berries. I personally love when there is cherry in the jelly, its notes give the drink its own special taste. I also really like adding blackcurrants, raspberries. But usually these berries are used very first. One thing is good - at any time you can replenish stocks in the supermarket. Although it can be compared with frozen country fruits. So, take your set of berries, about 500 grams.

  Boil the compote. Pour the berries with cold water, bring to a boil and pour sugar. Let's boil for 7-10 minutes.

  We filter the boiled compote through a sieve and gauze, add a slice of lemon. Lemon is rich in vitamin C and in order to preserve it, we throw a slice into an already prepared hot compote.

  We dilute two tablespoons of potato starch in a glass of warm water, mix.

  Put strained compote again on the stove, bring to a boil and stirring a little, pour in the starch. Let it boil 3-5 minutes before thickening. Do not digest starch, otherwise the kissel from frozen berries will become liquid like water.

Good appetite!

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 broths, 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!

Kissel is a thick, jelly-like drink. It is much more useful if you cook it yourself on the basis of starch and berries. And the chance to use frozen raw materials makes it possible to enjoy a tasty and healthy drink all year round.

Calorie content and composition

Initially, jelly was prepared on the basis of cereals in water or milk. Later they began to put sugar and berries. The chemical composition of berry jelly is heterogeneous - it all depends on the berries used. The same applies to calories.

If we talk about some averaged indicators, then the energy value of the drink is 55-70 kilocalories per 100 ml. At the same time, the balance of BZHU is represented only by carbohydrates. Protein and fat dish - originally kissel served as a second course or dessert - does not contain.

The main vitamins are vitamin C, E, A. They are present in most berries. The mineral composition is represented by potassium, iron, calcium, phosphorus. In addition, the composition of the drink contains ash and starches, sugars.

Beneficial features

Kissel has the ability to envelop the gastric mucosa, due to which it is possible to protect its walls from negative effects. The drink is recommended to be included in the menu with increased acidity of the stomach, gastritis, ulcers. Its regular consumption avoids the development of dysbiosis. In a word, jelly forms a protective layer on the stomach walls, which prevents the aggressive components from irritating the organ.

Kissel is useful for gastritis and dysbiosis, it helps to relieve discomfort after heavy, spicy and pickled foods.

In addition, starch components contribute to better absorption of vitamins and minerals found in berries.

Kissel is a hearty and rich drink with a high calorie content.  It can replace a full meal if necessary, well satisfies hunger. Kissel is recommended when weight gain is necessary - in childhood, with a lack of body weight, after illness.

At the same time, the drink is quite easily digested, so kissel can be recommended during the period of illness and recovery, after injuries and operations. The product will saturate the body, but does not require much effort to digest. And the berries contained in it will give an additional portion of vitamins and minerals, strengthen immunity.

Depending on which berries are added to the jelly, it has one property or another. So, cranberry drink is considered an effective antiviral and immuno-strengthening agent. Cranberry kissel is recommended during seasonal colds, it is suitable as a warm drink for acute respiratory infections and flu.

Cherry kissel has a pronounced bactericidal and antiseptic property.  It removes poisons and toxins from the body, is useful for respiratory diseases. Regular consumption of it allows you to improve the functioning of blood vessels, helps to keep hemoglobin levels within normal limits.

Ashberry drink with diseases of the liver, gall bladder. The presence of berries also tones the body, gives strength and energy. In addition, the drink calms the nervous system, gives a healthy and sound sleep.

The presence of pantothenic acid improves hormonal balance. The drink also removes excess fluid, regulates the water-salt balance of the body and thereby positively affects the kidneys.

Contraindications

A contraindication to the consumption of jelly based on starch and berries is the individual intolerance to one of the components of the product. Due to its high sugar content, it is not recommended for diabetes mellitus, and due to its high calorie content, for obesity.

When using acidic berries (cherries, currants, lingonberries), you may have to reduce the amount of drink consumed with increased acidity of the stomach. Despite the use of the drink for the digestive organs, berry-based kissel is not recommended for acute stages of the gastrointestinal tract (gastritis, ulcer). During this period, preference should be given to other varieties of jelly - milk, oatmeal.

During pregnancy, a small amount of jelly is not prohibited.However, it should be borne in mind that it fastens. A woman in a position, especially in the first and last trimester of pregnancy, is already prone to constipation. It is not recommended to drink jelly even if the fruit is large.

During lactation, kissel is allowed only if its use does not provoke a deterioration in the well-being of the child (the appearance of intestinal colic, changes in stool).

How to cook?

Cooking jelly from frozen berries does not take much time and effort, nor does it require large professional skills.

Regardless of the recipe used, 4 main ingredients can be distinguished:

• water, which provides the dissolution of the components and a liquid consistency;
• starch, which acts as a thickener and provides a characteristic jelly-like consistency;
• sweetener (usually sugar);
• frozen berries, which increase the benefits of the drink, giving it a particular taste.

The proportions of liquid and starch depend on the desired degree of density of the finished drink.So, to prepare a thick drink, 1 g of water takes 80 g or 3 tablespoons of starch. It is customary to pour the resulting drink into bowls and serve with a dessert spoon, it is impossible to drink it in the usual sense of the word.

For a less thick version, the amount of starch is reduced to 2 tablespoons (45 g) per the same volume of water. Unlike a thick drink, you need to cook it less time. Such jelly is poured into glasses, but it must also be served with spoons.

Liquid jelly, which is convenient to drink, requires 30 g of starch in 1 liter of water. This is about 1 tablespoon with a slide.

However, it is not enough to know how many liters of water are taken for jelly, because starch with different fillers enters into different reactions. In other words, the density of the drink depends not only on the amount of starch in it.

If jelly is prepared for children, then at the request of the technological map, the starch content should be no more than 1.5 g of starch per 100 g of product.

For jelly, it is best to take potato starch.  However, rice is also suitable if the transparency of the drink is unimportant. It makes the structure more viscous. Corn starch can also be added to jelly, but the drink from this will cloud. A feature of corn starch is that it makes jelly more tender.

Currant Jelly

Currant is a champion in the content of vitamin C in berries and fruits. It is surpassed only by a dog rose. Adding currants to the drink will significantly increase its cold and firming characteristics.

In addition, the dish contains other vitamins, pectins, potassium, magnesium, iron. The drink will have a characteristic blackcurrant aroma (unless, of course, prepare it from dark berries) and a pleasant sweet and sour taste. Calorie content is 60-70 kcal, but the amount of sugar plays a big role here. The level of sweets can be adjusted to your taste.

To prepare, you will need:

• 600 g of frozen berries (red, white or black currants);
• 150 g of sugar;
• 4 tablespoons of starch;
• 1.5 liters of water.

From the indicated volume, you need to pour a glass of water, bring the remaining volume to a boil and put the berries in it. Darken them for 5 minutes, then add the sweetener and let it dissolve.

In a glass of cold water, dilute starch and introduce the composition in a thin stream into a liquid with berries. Stirring, bring the jelly to a boil, then remove from heat, distribute in glasses and cool.

Raspberry jelly

Kissel can be cooked for children in the cold season, because raspberries are known as the first tool in the treatment and prevention of viral respiratory diseases. In addition, most children love raspberries, and its sweet aroma will remind you of summer and cheer you up.

The calorie content of the drink is slightly lower, although it is also largely due to the amount of sweetener. Although, since raspberry itself is a sweet berry, less sugar is required. On average, nutritional value is 35-40 kcal per 100 ml.

Ingredients:

• 400 g raspberries;
• 3 tablespoons of sugar and starch;
• 4 l of water.

Water (200 ml) needs to be drained and starch mixed in it. Boil the remaining liquid, pour the berries into it and boil for 5-7 minutes. Then the composition needs to be filtered, the cake is thrown away, and the raspberry juice is returned to the fire again. Introduce sugar and wait for it to dissolve.

It remains only to slowly pour water with starch, constantly mixing jelly, and bring the drink to a boil. Turn off the fire, cool.

Blueberry jelly

Blueberry kissel can also be recommended for children, especially schoolchildren. It is useful for adults, spending a lot of time at the computer. The thing is that the berry has a beneficial effect on the organs of vision, even allowing you to improve partially lost vision.

The calorie content of the berry is low, but the presence of starch and sweetener still increases the energy value of jelly. On average, it is 70-80 kcal.

Structure:

• 500 g blueberries;
• 5 tablespoons of starch;
• 3-4 tablespoons of granulated sugar;
• 2 liters of water.

In general, the cooking technology is not much different from the similar process of cooking currant jelly. You need to boil water (except for a small amount), add sugar and berries.

In cold water, dilute starch, which is introduced into boiling berry syrup. Wait for the bubbles to appear and remove from heat.

The finished drink has an optimal balance of sweetness and acid. It can not be called either sour or sugary. The classic lingonberry jelly is characterized by similar properties, like the cooking method. It is effective in fighting viruses.

Wild strawberry jelly

Forest strawberries give the drink a fragrant aroma and enrich it with ascorbic acid.

Recipe:

• 500 g berries of wild strawberries;
• 2 tablespoons of starch;
• 3 tablespoons of sugar;
• 2 liters of water.

Part of the strawberries must be set aside, and the second half of the berries put in sweet boiling water. Mash the remaining part in mashed potatoes and add to the liquid. Enter starch diluted in cold water there. Darken the jelly on the fire for a couple of minutes and leave to cool.

Cherry jelly

Such a drink is useful for diseases of the upper respiratory tract, as it has an antiseptic and antibacterial effect, demonstrates an expectorant effect. As part of the complex treatment of anemia and its prevention for capillary disease, kissel from this berry is also prescribed.

To make jelly you will need:

• 500 g of cherries;
• 4 tablespoons of sugar;
• 2 tablespoons of starch;
• 2 liters of water.

If the berries in the previous recipes were thrown into boiling water in a frozen state, then in this case, you must first defrost the cherry. It is better to give her time for natural defrosting by placing a bowl of cherries on the bottom shelf of the refrigerator.

Next, from the thawed cherries, you need to remove the twigs and seeds, and then pour hot water over it. The following stages of the process are already known - to prepare syrup from water, a sweetener and berries. Add starch diluted previously in a glass of cold water to the boiling composition. Bring the mixture again to a boil and remove from heat, cool.

The finished and poured drink can be decorated with almond chips. It perfectly sets off the sweet sourness of the cherry and gives the jelly a soft nutty finish.

Vitamin Kiss Mix

This drink harmoniously combines cranberries, lingonberries and sea buckthorn. These berries are a powerful means to strengthen the immune system. The drink is also useful during the recovery period after illness or surgery. With a strong antioxidant effect, it cleanses the body of toxins and toxins.

It consists of:

• half a glass of lingonberries and cranberries;
• 1 glass of sea buckthorn;
• 150-200 g of sugar;
• 4 l of water;
• 3 tablespoons of starch.

Dissolve starch in a glass of water, boil the rest with sugar, cranberries and lingonberries for 5 minutes after boiling water (put the berries in a boiling liquid). After that, filter out the liquid, squeeze out, discard the berry meal.

At this time, knead the sea buckthorn in the pulp and add it to the strained composition. Return it to the stove, introduce starch and cook for another 3-5 minutes.

In the family menu, berry drinks do not occupy the last place. Kissel lovers use them all year round - in the winter and summer heat. In winter, the sweet base for this dish can not always be found on sale, so the housewives prepare jelly from starch and frozen berries, each with its own recipe.

Kissel from frozen berries is not inferior in its nutritional value and useful properties to a drink made from fresh ingredients. Some consumers prefer briquetted types of this product, which are also useful.

Different types - same benefits

Many mistakenly believe that fresh kissel is useful, but not frozen. To dispel doubts about the nutritional value and beneficial properties, we note that when frozen, products do not lose their qualities, provided that they are properly frozen. Persimmon, for example, even improves its nutritional and taste qualities only after freezing.

In addition, the calorie content of jelly from fresh or frozen berries varies in its indicator from 50 to 360 kcal per 100 g of the finished drink. For example, cranberry - has a calorie content of 55.4 kcal, milk - 100 kcal, and briquetted powder fruit and berry concentrate - 358 kcal.

Even concentrates in packs have many benefits. GOST - “Fruit and berry jelly” characteristic for the production of powdered concentrates, notes the permissible levels of sucrose, citric acid, etc. in the product. According to GOST, the basis of this product is only high-quality raw materials, so do not think that jelly in briquettes is a low-quality version of the product.

Components in different jelly are rich in content:

• vitamin A, C, E, PP, group B;
• mineral substances;
• carbohydrates;
• squirrel;
• fats.

Each species is significantly different in nutritional indicators, but has an undoubted benefit for the body. These drinks are especially useful for people suffering from gastrointestinal diseases, young children, patients who are forced to adhere to dietary nutrition, as well as patients who underwent heavy operations on the digestive organs.

From blanks

Knowing how to cook jelly from starch and berries, you can not only indulge yourself and your household with a delicious and nutritious dish all year round, but also strengthen the protective properties of the body, have a positive effect on many organs and systems, improving health indicators.

Recommendations on how to cook jelly from starch, from frozen berries include, first of all, the proper preparation of the main berry raw materials. Their quality will directly affect how many useful components remain in the freezing process:

1. Before laying berries in the freezer, they need to be sorted out, washed and dried in the open air.
2. Put the finished berries in portioned bags or airtight containers.
3. It can be frozen in bulk, in sugar, in sugar syrup, mashed, and also in the form of juice with pulp.
4. Store raw materials in a separate compartment of the chamber.

Thawing methods should also be considered. Before you cook jelly from berries, experts do not recommend conducting their full defrosting so that they do not lose their beneficial properties.

The cooking method, which results in a useful jelly from frozen berries and starch, is quite simple. To prepare it you need:

• berry of one kind, seedless - 1 cup;
• another seedless berry - 1 cup;
• potato starch - 4 tbsp. l .;
• water - 4 l;
• sugar to taste depending on the sweetness of the berries.

Cooking

1. Bring the pan with water to a boil, pour out all the frozen berries. Boil for 10-15 minutes.
2. Cool the compote and strain the berries. It is better to grind them through a sieve.
3. Add sugar to the resulting compote.
4. While the compote is boiling again, dilute the starch in a small amount of cold water.
5. Reduce the heat and pour a thin stream of starch mixture, stirring.
6. Cook should be no more than 2 minutes, otherwise the jelly will not thicken.
7. If the berries are very sweet, you need to throw less sugar, and replace this difference with citric acid.

Children's views

Kissel from frozen berries for children is prepared from juice without adding water. So in the drink there will be many vitamins and minerals. In addition, the children's version of the drink is often prepared with a very small amount of starch by increasing the density of concentration using berry puree. Children are recommended to cook a dish of medium or liquid consistency.

In the diet of the baby, berry jelly is introduced very carefully, starting with small portions. If within 1-2 days in the state of the baby there were no negative deviations, you can enter jelly in the menu on an ongoing basis in the amount attributed to the children's nutrition specialist.

Fruit and berry jelly for children is made from non-acidic varieties so as not to irritate the intestinal mucosa, therefore the following Berry Jelly recipe from frozen strawberries is the best suited:

1. First, syrup is prepared, for this, 6 tbsp. Boil in 2 liters of water. l Sahara.
2. Throw 500 g of strawberries into boiling syrup. Boil it.
3. Remove the soft fruits and pass through the blender to make a smoothie. Then grind it, removing the bones.
4. Dilute in 0.5 cups of cold water 2 tbsp. l potato starch.
5. Put the syrup on the fire and when it boils carefully introduce a starch mixture into a thin stream, stirring.
6. After pouring strawberry puree and bring to a boil, boil for 1 minute, without stopping to stir jelly.
7. Serve warm.

Similarly, you can cook strawberry jelly.

Experienced cooks, giving recommendations on how to cook jelly from frozen berries, advise people who have poor tolerance to potato starch to replace it with corn starch. This is often done when preparing baby drinks. But, at the same time, it should be borne in mind that he will not make the finished dish transparent, but, on the contrary, causes turbidity. This type of product is no longer suitable for berry, but milk-oat and other jelly.

Children's milk and berry kissel

This is the best product for health, so it is often advised to cook nutritionists. The way how to cook jelly from berries and milk will seem unusual to many, but in fact it cooks quickly and simply. This recipe for jelly from frozen berries with milk-based starch is very original and will appeal even to those kids who have problems with appetite:

1. Pour 500 ml of milk into the pan, bring to a boil.
2. At the same time dilute in a glass of water 1 tbsp. l starch.
3. When the milk boils, carefully pour the starch mixture into it, stirring. Boil for 1 minute.
4. Frozen berries in an amount of 300 g pour 1 liter of water and boil. Add sugar to taste. In combination with milk, apricot, raspberry, cherry are very suitable. You can use berry mixes.
5. Dilute 2 tbsp. l starch in a small amount of water.
6. Add the starchy composition to a boiling compote slowly, bring to a boil. Boil for 1 minute. Switch off.
7. Two types of jelly cool.
8. Serve milk jelly for children, and pour berry on top.

Cooking jelly from frozen berries and milk does not require much time, but the taste and benefits will please both children and parents.

Mistresses need to know

There is a way to make jelly from frozen berries without adding starch, although this product is the thickener in jelly. This role can be played by another type of product - agar-agar, oatmeal, rice, corn, coconut. Gelatin is not used for jelly, it is only suitable for meat and sauce dishes.

The eggs can also serve as a thickener. So 2 tbsp. l starch correspond to 1 egg. They are added during the cooking process.

Here is an example of a recipe for making berry jelly without adding potato starch:

1. You can take any kind of flour - oat, rice, corn, flax.
2. In a boiling composition of frozen berries, which is prepared from 750 liters of water and 400 g of seedless berries, sugar is added to taste.
3. Softened berries are ground through a sieve.
4. In a compote add a thin stream of a solution of 1 tbsp. l flour and 1 cup cold water.
5. Stirring, add the berry puree and bring to a boil.
6. Boiling slightly until an adhesive mass is formed, turn off.

Each mistress has her own method of cooking jelly from frozen berries. As a rule, they are formed from personal preferences of households. For example, young children should not be given very sweet jelly, so the recipe for their preparation differs from that used for adult jelly.

Recipes

It is not necessary to be a professional chef to learn how to make jelly from berries. Having the necessary composition of ingredients, a little time and clearly following the instructions for cooking, you can cook jelly from frozen berries, which will be no worse than what the cooks are preparing.

We offer recipe “Jelly from fresh berries and fruits”:

1. It will take several types of berries and fruits. They take 130 g of each species. (3 types).
2. In 1.8 l of water, boil the fruits, adding 100 g of sugar.
3. In a separate bowl, combine starch - 4 tbsp. l and 1 glass of water. Stir.
4. Berries and fruits do not need to grind. Bring the compote to a boil and gently, constantly stirring, add starch. Bring to a boil and when the drink acquires a jelly-like thick form, turn off the plate.

In contrast to this drink, the jelly recipe from frozen berries requires grinding them, since frozen berries become soft during cooking, lose their appearance, so it is better to process them in mashed potatoes. Fresh ingredients are another matter. In this case, the jelly from starch and berries, the recipe of which allows you to leave the berries whole, will have a more appetizing appearance - whole pieces of fruit and berries in a jelly filling.

There are not many ways to cook berry jelly. The only difference is in the ingredients, cooking time. In addition, in the recipe for how to cook berry jelly, spices and natural flavors such as vanilla, cinnamon, zest can be added at will.

Therapeutic types

During colds, folk remedies are used, the main ones of which are plant components. Rosehip - a storehouse of vitamins that are beneficial to the body. It is rich in vitamin C - the main antioxidant and immunostimulant. The diuretic properties of this plant help to remove heavy toxins during colds and viral diseases.

Jelly from the broth of wild rose for young children and patients who can not eat aggressive, difficult to digest food is best suited. To prepare it you will need:

• sugar - 25 g;
• starch - 10 g;
• dry rose hips - 20 g;
• water - 200 ml.

Yield: 1 glass of drink.

Cooking

1. Boil the chopped rose hips in a closed pan for 10 minutes.
2. Insist the broth for 4 hours. To filter.
3. Stir 3 tbsp. l water with starch.
4. Add sugar to the rest of the broth and gently introduce starch, stirring. Boil - turn off the stove.
5. Drink it warm.

Since the drink has a pronounced diuretic effect, it is better not to give it to children at night.

Blueberry kissel

Doctors have long found that blueberries help strengthen the body's defenses, lower blood sugar, have a laxative effect and have a beneficial effect on the condition of patients with colitis, gastritis with low acidity. The healing properties are not lost even if you cook the jelly from starch and berries of frozen blueberries.

A drink can be prepared by mixing with another berry to reduce the laxative properties of the finished product, but for people suffering from constipation, a dish without additives will be the best way:

1. Take 200 g of berries, grind through a sieve. Set aside the resulting juice.
2. Boil compote from the cake of berries, in which 1 part of the raw material, 5 parts of water.
3. Boil for 10 minutes, add sugar, strain.
4. Separately stir 45 g of starch with water and add it to a boiling broth
5. Bring to a boil, add blueberry juice. To improve the taste, you can add 2 g of citric acid.
6. Drink chilled.

Chokeberry is an excellent remedy for hypertensive patients. Her berries help lower blood pressure. There are common ways how to cook jelly from berries and starch at the same time, it is from black chokeberry that it is boiled in this way:

1. Frozen or fresh rowan berries - 350 g pour 2 liters of water. Boil.
2. Since this berry has a tart flavor, sugar should be added to taste, and start with 500 g.
3. When the broth boils in it add 5 tbsp. Mixed in water. l potato starch in a thin stream.
4. Vanilla is added to the thickened jelly.
5. They drink such a drink during a period of deterioration when blood pressure is very high.

This recipe allows you to cook jelly - starch, frozen berries in which you can add less, because when frozen, the astringency of the berry disappears.

In order for this type of dishes to bring only benefit, you need to not only control their use, but also adhere to the recipe, how to cook jelly from berries and starch. With a large amount of starch, jelly will become thicker, and its nutritional value and the amount of carbohydrates included in the composition will increase significantly. This should be taken into account for people suffering from obesity, diabetes mellitus, flatulence.

Before its inclusion in the diet, you should definitely check with your gastroenterologist if there are any contraindications to its use.

Knowing how to cook jelly from berries, you can not only get culinary pleasure, but also significantly help your health.