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

In Russia, jelly was traditionally prepared from rye, oatmeal and wheat broths, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry jelly, the French - vanilla jelly, the inhabitants of the Scandinavian countries - cloudberry and rhubarb jelly, and the people of Israel prefer jelly from coffee and chocolate.

Kissel, first of all, is distinguished by its density and density. The density of the jelly is determined by the ratio of liquid and starch during the preparation of the drink. So, to obtain liquid jelly, it is enough to take 1/2 teaspoon of starch per glass of liquid, to obtain medium-density jelly - 1 teaspoon of starch per glass of liquid, but if you want to get a thick jelly resembling jelly, add 1/2 tablespoon starch in 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 in a thin stream into the sweet liquid, which begins to boil, stirring it continuously until it boils again. The finished jelly is removed from the heat and cooled down - do not drink very hot jelly, as you can seriously burn your throat and esophagus. A little secret - if you sprinkle freshly made 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 a base. Basically, you can use whatever you have at hand - 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 the starch suppresses 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 for gastritis with high acidity. Fruit and berry jelly contains a large amount of vitamins and nutrients, but oat jelly 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 should be noted 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 (such as strawberries, raspberries, or cranberries)
5 glasses of water
6 tablespoons of cranberry sugar and 3-4 tablespoons of strawberry or raspberry sugar,
50 g of potato starch.

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

Kissel from dried fruits

Ingredients:
2 cups dried fruit (for example, 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 stick of cinnamon

Preparation:
Rinse dried fruit thoroughly and place in a large saucepan along with a cinnamon stick. Pour boiling water over dried fruits, 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 the potato starch with 1/2 cup cold water and slowly pour the mixture into a saucepan, stirring continuously. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to chop the dried fruit. Serve the jelly warm or cold.

Kissel from dried rose hips

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

Preparation:
Chop dried rose hips, 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 heat as soon as bubbles appear on its surface.

Kissel from jam

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

Preparation:
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. Dissolve the starch with boiled water and pour into the liquid in a thin stream, stirring gently. Remove the 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.

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

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

Today we'll talk about drinks, namely about how to cook jelly from frozen berries... We will prepare the drink using frozen cranberries and raspberries.

Cranberries will add traditional sourness to the jelly, and raspberries will add a pleasant aroma and a reminder of summer. Kissel from frozen berries it is prepared much faster and easier than from fresh ones.If you have never tried to cook berry jelly on your own, then after reading this jelly recipe with photo pictures, you will easily and quickly master it.

To prepare jelly from berries, you need to take:

1 glass of cranberries, 1 glass of raspberries, sugar 7 tablespoons, potato starch 3 tablespoons and water 4 liters.

Put the pot of water on the stove and bring to a boil.

Pour frozen raspberries and cranberries into boiling water.

Boil water with berries after boiling for 15 minutes.

Then we filter the berry broth through a colander with gauze spread in it, approximately like in the photo below.

Add granulated sugar to the strained broth and put the pan on the stove.

In parallel, while the broth has not boiled, we measure out three tablespoons of starch in a separate bowl.

After boiling the berry broth, we adjust the sugar content of the future jelly, and then we begin to spin it clockwise with a spoon, this is if you live in the northern hemisphere, but for those who live in the southern hemisphere it is necessary to mix it counterclockwise. Then in one hand we take a cup of diluted starch (it must be stirred well, just before adding), and we begin to pour in a thin stream closer to the edge of the pan, and with the other hand we continue to stir the jelly in a circle. After boiling, boil jelly from frozen berries and starch one to two minutes, stirring continuously.

After this time, remove the berry jelly from the stove and cool. I usually put a saucepan with ready-made jelly in a bowl of cold water, and now it is icy flowing from the tap, which is just what I need.

The main thing in cooking jelly is not to digest it. You can cook jelly from frozen berries for up to five minutes maximum, I cook no more than two. The bottom line is that if you digest the jelly, it will become liquid like water.

The density of the jelly largely depends on the amount of starch introduced into it. I do not like very thick berry jelly, and therefore I make it mediocre. Also, according to this recipe, you can cook jelly from frozen currants. I am sincerely glad if I helped someone learn how to make jelly from frozen berries. Bon appetit and see you soon on the website .rf recipes.

For dessert, watch a video about the usefulness of jelly and how to cook oatmeal, cereal and honey jelly.

A hearty and high-calorie dish - this is how you can safely talk about jelly, which simultaneously serves as both a drink and a dessert. But the main advantage of this dish is its taste and healthiness. After all, it is cooked in fruit broth. Alas, the drink with history has been forgotten in our newfangled age. And it is in vain, because in the summer you can refresh the delicious cool jelly, and the warm one in the winter will warm and soothe. But in families where they like to cook jelly, they simply adore them. The hostesses like them, because they prepare quickly and easily, because you only need to take three components. Well, others appreciate it for its incomparable taste and delicate texture.

Useful properties of jelly from fresh and frozen berries, jam

Nutritionists and many fans of this dish talk about it. Firstly, jelly can be made from different products. These are fresh, frozen berries and fruits, dried fruits, preserves, etc. Secondly, this is the direct benefit of vitamins, which are preserved with proper preparation.

Therefore, recipes from a wide variety of berries and compositions are passed literally from generation to generation:

1. Blueberry jelly ... This is an excellent enveloping remedy for diarrhea (including in children) and will cope with bacteriosis and irritated intestines. Blueberries improve vision in the elderly.
2. Red rowan kissel ... A treasure trove of vitamins. And also rowanberry jelly is an excellent choleretic, which has a beneficial effect on the liver itself.
3. ... Especially valuable in the spring for vitamin deficiencies and colds. He is also loved for his ability to quickly relieve fatigue and satiate.

You need to know - the subtleties of making fruit jelly

There are enough ways to prepare delicious jelly, but there are main points that need to be considered when cooking jelly:

• Main ingredients - this is liquid (water or milk), products (berries and fruits, jam, etc.), starch and sugar.
• Key procedures - boil the food, insist the broth, strain it (if there is no desire to grind the fruit pulp directly into the broth), bring to a boil, dissolve the sugar, pour the starch diluted with water into the broth with a thin stream while stirring and, bringing to a boil, turn off the fire.
• Starch dilute before adding, otherwise it usually sits in a sediment.
• Do not cover ready-made jelly, but keep it open neatly - a film may form on it.
• Sugar can be varied in both directions.
• Into jelly any acidifier can be added.
• Remember - stirring during the infusion of starch should be active so that there are no lumps.
• Kissel can be served with cream, ice cream, etc.

BTW: Fruits are placed in cold water, and then by the time they boil, they will generously share their juices and aromas.

Delicious jelly from frozen berries - a step by step recipe with a photo

Berries and fruits can be very different. Sets are sold in the store. But what is stopping you from chopping and freezing apples, pears, plums, etc. in the summer?

Ingredients

• Frozen berries - 300 g
• Water - 1 l
• Sugar - 3 tablespoons
• Starch - 3 tablespoons

How to make quick and tasty jelly from frozen berries - a time-tested recipe

To keep berries and fruits more intact in terms of integrity and vitamins, they are not washed. Just put them in a bowl.

Step 1. Berries in a bowl

Water must be taken cold, as I wrote above. But you can also boil it. Fill the fruit and berry set with water.

Step 2. Fill the fruit with water

Make more fire at once. As soon as it boils, reduce it to a minimum - this way we will save more usefulness. But put the sugar right away.

BTW: There are 3 spoons in the recipe, but you can reduce or increase the amount of sweetener, and generally add another.

Step 3. Sugar in compote

Do not cook frozen raw materials for a long time - it will lose its shape, and it will part with vitamins. How to continue to be with him? I rubbed it through a sieve, removing the seeds from the cherries, but I left some whole berries.

Step 4. Grind the boiled fruit

So, you can strain the broth, if you want pure jelly, or leave whole fruits, or grind, like me. It will be delicious! Well, now, putting the broth on the boiling plate, combine the starch with water.

BTW: For the first time, make more of the starch solution. You can always find a use for what is superfluous. But if you do not have enough of it, the jelly will turn out to be very liquid. I did so. In a word, pour the starch into a glass or bowl, and fill it with water (glass). Stir so that the powder combines with the water.

Step 5. Combine starch with water

Has the broth boiled? Let's introduce starch into it with a thin stream. Stir the jelly thoroughly with the other hand, otherwise there will be lumps.

BTW: If lumps appear, cool the jelly and rub it through a clean sieve.

Step 6. Pour the starch into the broth

Do not let the jelly boil. We do all these infusions, albeit in a thin stream, but very energetically. As soon as you see small bubbles on the surface of the jelly, turn it off. Kissel is ready. Serve hot or cold, depending on the season.

BTW: If the jelly is very thick, pour it into a plate!

Step 7. Kissel is ready

I must say that the algorithm for making jelly from fresh berries is similar to the first recipe. But others are different - somewhere easier, somewhere more difficult ....

Cranberry jelly with medicinal properties - for colds and stomach diseases

Cranberries are the healthiest, but also sour berry. Here you can put more sugar.

Ingredients

• Cranberries - 1 glass
• Water - 3 l
• Sugar - 7-8 tablespoons
• Starch - 5-6 tablespoons

How to properly prepare vitamin jelly from cranberries - a time-tested recipe!

Fill the washed berries with water. Boil it and boil the berries. After 15 minutes we will wipe them in a convenient way. The cake can be used as a filling for dumplings or pies. Put sugar in the fruit drink and dissolve the starch in water. After boiling fruit drink, pour into it with a thin stream of starch. While stirring, bring to a boil and set aside. You can take more sugar.

Fragrant cherry jelly - my best recipe

Cherries can be any - and fresh and dried, and frozen, and sauerkraut.

Ingredients

• Berries - 2 cups
• Water - 1 l
• Sugar - 6 tablespoons
• Starch - 3 tablespoons

How to make cherry jelly even tastier - I share my secrets

Put the pitted cherries in cool water. As soon as the water starts to boil, let the berries boil for a couple of minutes, and take them out. If you want - crush and put the fruit drink in the broth. Cook again for 3-4 minutes. Strain and sweeten. Dissolve the starch in water and pour it into the boiled broth with a thin stream. Sprinkle the jelly with grated nuts.

Healing chokeberry jelly

The most useful and delicious. By the way, you can drop a little lemon juice into it - a fresh scent!

Ingredients

• Berries - 0.5 glass
• Water - 1 l
• Sugar - 3 tablespoons
• Starch - 3 tablespoons

How to properly prepare medicinal chokeberry jelly

Rinse the berries, dry and blanch for 5 minutes in boiling water. Let the broth brew and add sugar to it. Put on the fire again, taking out the berries (or wiping them and sending them to the broth). While it boils, let's dissolve the starch. Pour in a thin stream and, stirring, bring the jelly to a boil.

How to cook delicious jam jelly in 15 minutes

You will get a unique jelly. After all, every time you can use a new jam.

Ingredients

• Jam - 200 g
• Water - 3 glasses
• Sugar (optional) - 2 tablespoons
• Starch - 2 tablespoons
• Citric acid (lemon juice) - on the tip of a knife

Easy preparation of jelly from jam - my grandmother's recipe

Let's dilute the jam in water. Heat to a boil and let cool. If you want, rub the mass through a strainer. I never do that, because I love the pieces in the jelly. Add sugar. After heating the drink, add citric acid (or lemon juice). The drink is then reheated and brought to a boil. After dissolving the starch in a glass, pour into the boiled broth. While stirring everything, bring to a boil and remove from heat.

• 1 Classic jelly from frozen berries and starch
• 2 How to brew a liquid drink
• 3 Cooking with cherries
• 4 Thick jelly from frozen berries
• 5 A healthy drink with cranberries
• 6 Recipe for a multicooker
• 7 From gelatin and frozen berries

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

Classic jelly 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 sugar;
• 100 g of starch.

Drink recipe step by step:

1. Boil water in a saucepan of suitable capacity and send frozen berries into it. After boiling, cook them for five minutes.
2. Then knead with a mashed potato crush and pass everything through an iron sieve. This will help you get a smoother drink.
3. Return the base to the cooking container and let it boil again.
4. Pour sugar into the gurgling liquid and add starch mixed in a glass of cold water. Stir everything vigorously to prevent the formation of 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 brew a liquid drink

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

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

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

Cooking technology:

1. Defrost the berries and squeeze through a sieve.
2. Set aside the juice that you managed to get from the berries (you will need it later), and put the pomace into a saucepan, add water and cook for about five minutes after the start of the boil.
3. Strain the resulting compote through cheesecloth, add sugar to it and return to the fire.
4. Mix previously set aside juice with starch. Pour the resulting liquid in a thin stream into the boiling filtered compote and brew for several minutes, stirring.

Cooking with cherries

The "highlight" of this drink is the use of spices that favorably set off and emphasize the taste of sweet and sour berries.

If the seeds were removed from the cherries before freezing, then the berries need not be defrosted. If the fruits are harvested entirely, then they will have to be thawed in order to remove the seeds.

Ingredient proportions:

• 2000 ml of water and another 200 ml to dilute the starch;
• 500 g cherries;
• 180 g sugar;
• 80 g starch;
• 5 carnation buds;
• 5 g 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 clove buds and add the cherries. Send defrosted berries along with the juice that was released during thawing.
3. Add sugar and dissolve completely, stirring it continuously.
4. Then wait for the contents of the pan to boil, then pour in the thickener diluted in cold water.
5. Brew the drink, stirring, until thick. When the first signs of boiling appear, remove the pan from the stove.

Thick jelly from frozen berries

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

For thick frozen strawberry jelly, prepare:

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

How to cook jelly:

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

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

Healthy drink with cranberries

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

To cook such a medicinal jelly from frozen cranberries, you need to prepare:

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

Progress:

1. Defrost the berries, rinse if necessary under cool running water, and then puree with a blender into a gruel.
2. Leave a glass of water to dilute the starch, and mix the rest of the 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 into it in a thin stream. As soon as the drink thickens, it is ready.

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

Multicooker recipe

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

Ingredients used in the cooking process:

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

Cooking method:

1. Put frozen berries in a multican, 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 squeeze them through a sieve.
3. Return the resulting seedless puree to the water along with the sugar. Switch on the Soup / Steamer option again for 15 minutes.
4. 2 - 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 until the end of the program and let the drink brew for another hour.

From gelatin and frozen berries

Of course, it is much more common 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 eaten only chilled.

The composition of the drink on gelatin:

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

Sequencing:

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

Kissel is a great drink that can satisfy your hunger and serve as a dessert at the same time. It is full of vitamins and essential microelements and tastes very good. In summer and autumn, we prepare jelly from fresh berries and fruits. But in winter and especially in spring, during the period of vitamin deficiency, you really want to pamper yourself! And frozen berries, previously prepared in the freezer, will come to the rescue.

What is berry jelly and how to cook it correctly

Kissel has been known to us since ancient times. Of course, earlier it was made in a completely different way than it is now: it was a long and laborious process in which many products were used, including sourdoughs. Modern kissels are similar to old ones only in consistency, but they are not inferior in benefit and pleasure, and they can be prepared very quickly, without spending time and effort.

• For jelly you will need:
• frozen berries to your taste;
• starch (preferably potato);
• water;
• sugar.

Some recipes may use additional ingredients. We will consider such cases separately.

Any frozen berries are suitable for jelly.

Usually the amount of starch for jelly is taken at the rate of 2 tbsp. l. for 1 liter of water if you want to get liquid jelly, and 4 tbsp. for a thicker one.

1. It is better to defrost berries for jelly and rub through a sieve. You can use cheesecloth instead of a strainer to strain the juice.
2. Boil water in a saucepan and place the berry cake there. Cook for 10 minutes. Strain the resulting compote well.
3. Put the compote on the fire, and, bringing it to a boil, add sugar.
4. Take the juice left after grinding the defrosted berries and dilute the starch in it. Pour this mixture gradually into the boiling compote, stirring constantly to avoid lumps. Bring to a boil again and remove from heat.

And now we will offer you some simple, but original and delicious recipes for jelly from various berries.

Frozen currants: a great choice for toddlers

Black, white and red currants contain a large amount of vitamin C, which we absolutely need in winter and early spring. As you know, during this period colds are especially aggravated, and young children are susceptible to them like no other.

You can only freeze black currants: the denser peel of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season, it is black currant that will help your family in the fight against colds. And in the form of jelly, children will especially like it.

Kissel from frozen currants

So, in order to prepare currant jelly from frozen berries, take the following ingredients:

• 600 g (3 cups) currants;
• about 1.5 liters (7 glasses) of water;
• 200 g (1 cup) sugar
• 4 tablespoons of potato starch.

Boil water in a saucepan and pour currants into it. In this case, the berries do not even need to be thawed. After the currants are boiled in boiling water for literally 5 minutes, add sugar, stirring thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting fruit drink must be filtered through cheesecloth without cooling. In the meantime, stir the starch thoroughly in a glass of water, breaking up any lumps that arise.

The fruit drink is strained, and it needs to be put on the fire again without the berries. Wait until it boils, and gently pour in the dissolved starch in a thin stream, constantly stirring the liquid in the pan. Remove the jelly from the heat after it has come to a boil, but not boiled.

Tip: the surface of the ready-made jelly can be sprinkled with a small amount of sugar. This will prevent foam and film build-up.

Cranberry recipe

Cranberries are a real home remedy! It can also be found fresh, because cranberries are well stored due to their acid content, but frozen they do not lose their healing properties. And if currants help prevent colds, then cranberries can easily cure even the flu.

Cranberry jelly can easily replace one of your meals throughout the day. It is very useful for people with diseases of the gastrointestinal tract and high acidity, since it has an alkalizing effect on the mucous membrane.

You will need the following for jelly:

• 2 liters of water;
• 300-400 grams of cranberries;
• 4 tablespoons of starch;
• sugar - depending on preference.

Before you start preparing the cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose juice. Then squeeze all the juice through cheesecloth. Use a sieve only if it is fine enough so that the cake from the berries does not get into the liquid.

While the water is boiling in a saucepan, dissolve the starch in cold water and mix with the cranberry juice. Stir constantly so that the starch does not settle to the bottom of the dish, otherwise lumps will form in the jelly. When the water in the saucepan boils, add the mixture of juice and starch there, add sugar, boil for about 5 minutes and you can turn off the heat.

Please note: jelly starch should be dissolved only in cold water! In hot water, it immediately begins to gel, and it will get into the boiling water in the form of lumps and breasts.

This cranberry jelly is good both hot and cold. You can use cornstarch, but its astringent properties are much lower than cornstarch. Kissel can turn out to be either very liquid from a smaller amount of starch, or tasteless - from a high content.

Cherries: not only tasty, but also noble

Cherries are a very sophisticated berry. Its taste will perfectly complement even a festive table. And cherry jelly is very easy to prepare, so you can delight your family with them any day.

Ingredients for this jelly:

• cherry -2 cups, or 200 grams;
• sugar - 7 tablespoons with top;
• starch - 3 heaped tablespoons;
• water - 1 liter.

1. Place the cherries in a saucepan. However, it is not necessary to defrost them. It is better if the cherries are seedless, but this recipe is good because the seeds will not interfere with you.
2. Pour in a liter of water and boil. After that, mash the berries with a crush to make the broth especially rich, and boil for another 5 minutes.
3. Strain the resulting broth through cheesecloth. You can use a slotted spoon to remove the cherries from the pot. Add sugar and mix thoroughly.
4. Now add starch to 0.5 cups of water and stir. Pour the resulting mixture in a thin stream into the boiling cherry compote, stirring constantly. Immediately after the starch is poured in, remove the jelly from the heat.

Our cherry jelly will be of medium density. Many people like it chilled. If you want to effectively serve cherry jelly to the table, pour it into glasses and sprinkle with a small amount of finely chopped almonds: they best complement the taste of the drink.

Cherry jelly - a delicious and noble drink

By the way, you can make excellent pies for cherry jelly. Twist the boiled berries that you got out of the syrup during the cooking process in a meat grinder (but only if they are seedless), if desired, add apples, strawberries or any other berries of your choice, and a little sugar. This filling is perfect for pancakes and pies made from any dough. It can even be simply applied to a loaf or loaf, like jam - easy, tasty and satisfying!

Strawberry jelly - a classic of the genre

Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in the freezer since summer, which can be useful for compote and pie, and even more so for strawberry jelly. This drink is so delicious that neither adults nor children will refuse it!

Classic strawberry jelly

Take these products:

• frozen strawberries - about 0.5 kg;
• granulated sugar - 6 tablespoons;
• starch - 2 tablespoons with the top;
• water - about 2 liters.

Strawberries do not need to be thawed. Wait for the water to boil in a saucepan, add sugar and boil for a couple of minutes. Pour in the strawberries, and as soon as the water comes to a boil again, immediately remove the berries.

Leave the broth over very low heat so that it does not stop simmering. In the meantime, use a blender to turn the strawberries into a smooth puree.

Dissolve the starch in water and add this mixture to the boiling broth, stirring constantly. Add the strawberry puree immediately. Mix thoroughly and let the jelly boil. Remove from heat.

Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.

Strawberry jelly is usually served cold. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.

Vitamin cocktail: experimenting with different berries

Of course, jelly should be equally tasty and healthy. Sea buckthorn has been used for the preparation of various drinks for a long time. We suggest you make jelly from these frozen berries. You will need:

• sea ​​buckthorn - 1 glass;
• water - 3 glasses;
• sugar - ¾ glass;
• starch - 2 tablespoons.

Rinse the berries and defrost just a little so that you can knead them with a crush. You can use a blender.

Sea buckthorn is a great berry for making jelly

Boil water in a saucepan, add sugar and add crushed berries to it. Pour in the diluted starch, mix and let it boil for literally 3 minutes. Sea buckthorn jelly can be served.

Now let's prepare a real vitamin cocktail. Add berries to the already known recipe: half a glass of lingonberries and cranberries each. You will need more water - about 4 liters, and 3 tablespoons of starch.

The manufacturing process is almost the same, only the lingonberries and cranberries must be whole. They need to be boiled in boiling water for 10 minutes, then removed from the syrup. Strain the broth and put on fire again. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and keep for about 5 minutes, then remove the jelly from heat.