How to cook jelly - so tasty, healthy and loved by us since childhood? We are not talking about ready-made store briquettes, it is not at all difficult to prepare this drink at home, but you can use any base - from fruit to dairy.There are lovers of oatmeal jelly - by the way, the only ones that can be cooked without adding starch.

How to make jelly?

Cooking jelly is not at all a difficult task. You just need to know some of the rules that we want to tell those who have not yet tried to cook it at home.

If you want a thick jelly - take 3-4 tablespoons of potato starch in 1 liter of water. To get a medium density, 2-2.5 spoons will be needed, and 1 heaped tablespoon will be enough for a liquid drink.

Before adding starch to a hot base, it must be diluted in cold water and filtered. And then quickly, until it froze, pour into the pan, stirring constantly. Then bring the liquid to a boil and turn off.

If you boil, the drink will turn out to be liquid. But to obtain a thick jelly, after adding starch, the mass is boiled for several minutes over low heat, while stirring with a spoon, preferably a wooden one.

To cook milk jelly, it is better to use maize starch, it tastes softer.

In berry and fruit jelly, you can add a little citric acid (no more than 0.3 g per serving), which is diluted in cold, preferably boiled water. This will give the drink a pleasant flavor and bright color.

And sprinkle sugar on top so that a film does not form on the surface.

Vitamin cranberry jelly

Cranberry kissel is not only a delicious drink, it is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick households, especially children.

We will need:

• 2 liters of water;
  
• 300-400 g of cranberries (fresh or frozen);
  
• 3 tablespoons of starch;
  
• sugar to taste.

How to cook:

1. wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
2. we dilute starch with cold water in an amount of about half a glass;
3. mix squeezed cranberry juice and diluted starch;
4. pour this mixture into boiling water, add sugar (on average about a glass, but the amount can be adjusted depending on taste preferences);
5. when the mixture boils, cook for 3 minutes and remove from heat.

Cranberry jelly is good both cold and warm.

Apple juice jelly

No less than berry and fruit drinks, juices, preserves and jams are also tasty. And cooking them is even easier and faster.

We will need:

• 2 cups apple juice
  
• 2 glasses of water;
  
• 3 tablespoons of starch;
  
• to taste - sugar, cinnamon, orange or lemon zest.

How to cook:

1. mix sugar, spices and water, boil the mixture;
2. dilute starch with apple juice, pour into hot syrup;
3. let the jelly boil for a couple of minutes and remove from heat.

Thick jelly "Healing" from wild rose

A sour rosehip drink will help fight colds and become an excellent prophylactic against diseases in the cold season.

We will need:

• rosehip - 100 g;
  
• water - 5 glasses;
  
• sugar - 5 tablespoons;
  
• starch - 3 tablespoons;
  
• currant berries for decoration.

How to cook:

1. pour dried rosehips with two glasses of warm water and leave to swell for a couple of hours;
2. strain this liquid through cheesecloth, and rinse the berries themselves with water;
3. knead the rosehip in a mortar, put it in a saucepan and fill it with water;
4. cook for 15 minutes, strain and combine with water, in which the rosehip was infused;
5. add sugar, if desired - citric acid;
6. dilute the starch and pour it into a saucepan, cook until thickened - 10 minutes;
7. cool, pour into portioned dishes, decorate with currant berries.

Milk jelly

This is a recipe for a quick, tasty and healthy dessert that both children and adults will love.

We will need:

• half a liter of milk;
  
• 100 g sugar;
  
• 50 g of starch (kitchen gadgets, for example, an electronic measuring spoon, will help to measure the exact amount);
  
• 2 yolks;
  
• 20 g butter;
  
• vanilla to taste.

How to cook:

1. dilute starch in three tablespoons of cold milk;
2. pour it into boiling milk, stirring constantly;
3. when the mixture thickens, remove from heat, add to it the prepared mass of yolks, pounded with butter and sugar, vanilla;
4. knead the mass well and let cool. Serve with any jam or preserves.

Not only tasty, but also healthy

Obvious the use of jelly for digestion: they are viscous and therefore have a very beneficial effect on the condition of the stomach. They are good to drink even with gastritis and peptic ulcer disease, they, enveloping the inflamed walls of the stomach, relieve pain. For those with increased acidity, this healing drink is also useful.

Fruit and berry jelly strengthens the immune system, apple is good as a preventive measure against anemia, blueberry is good for the eyes, cherry has antiseptic properties and helps with respiratory diseases.

How to cook oatmeal jelly without adding starch is described in this video:

Take it for yourself, tell your friends!

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Aromatic jelly drinks are especially popular with children. Most often they are prepared on the basis of fruit juices or compotes, especially in summer. Consider home at any time of the year using a variety of foods.

The main "highlight" of the drink. Cooking secrets

How does jelly differ, for example, from compote or broth? The main feature is a viscous consistency. Moreover, its degree can range from a slight thickening to a rather dense mass, similar to jelly. Many young housewives ask themselves the question: "at home, to get dishes different in taste and appearance?" To do this, you will need to stock up on the most important component - starch. The future consistency of the drink depends on its amount. Consider how to cook jelly at home from fresh fruit, from a dry semi-finished product or from jam, we will give a number of tips and tricks. This article also provides options for preparing milk and chocolate sweet desserts.

When using fresh fruit, consider the following:

Place the berries in boiling sweetened water;

The amount of sugar should be proportional to the taste of the fresh ingredients (that is, the more sour the berries, the more granulated sugar you need);

To refresh the taste, it is possible to use a small amount of citric acid;

To make the drink clear, strain the fruit broth before adding the starch mixture to it.

So, after boiling water, first add sugar (about 1 glass per 2.5-3 liters), and then berries (300-400 g). After several minutes of simmering over medium heat, you can gradually, in a thin stream, pour the starch solution into the pan, stirring continuously. After the first bubbles appear on the surface of the liquid (signs of boiling), turn off the heat and let the drink brew. At the same time, there are no special secrets about how to cook jelly at home from or from fresh ones. Follow the general guidelines described above.

Basic rules for using starch

The density of the drink directly depends on the proportional ratio of this ingredient to the volume of liquid. As a result, the jelly can turn out to be either slightly viscous, or rather dense, similar to jelly. The table below shows the indicators for cooking various variations of the dish. The volume of liquid 1 liter is taken as a basis.

The required dry raw materials are pre-mixed until completely dissolved in cold boiled water (1-1.5 cups). The volume of liquid used for this is taken from the general proportions. If you use a store-bought semi-finished product, the job is much easier. Before you cook jelly at home from a pack, read the instructions attached to it. As a recipe, information about the required volume of liquid for one briquette will be provided. Simply place the dry mixture in hot water and bring to a boil. When preparing jelly from a semi-finished product, it is allowed to add the usual components to taste (sugar, berries, citric acid, etc.). And if you want to make the dish richer and thicker, just reduce the amount of water.

How to cook jelly at home from jam: an easy way

But let's say that the fruit and berry season is long over, and there is no store-bought semi-finished product at hand, but you really want to enjoy something delicious and summer. Then you can use any jam as a basis for cooking. Prepare your drink as follows:

1. Fruit or berry mass will partially replace sugar in the drink, so very little of it will be needed.
2. Put the viscous mass in boiling water and let it boil a little until it is completely dissolved. It is advisable to strain the broth before adding starch. After all, jam, unlike fresh berries, does not always consist of whole pieces. It is this property that can make the jelly cloudy and unattractive in appearance.
3. The principle of adding starch remains the same. Introduce the solution in a thin stream and stir until boiling.
4. If desired, thick jelly can be poured into portioned containers and cooled.

Preparing a milk drink

When cooking fruit and berry desserts, as a rule, it is used. When replacing fresh components with a milk base, the taste characteristics become completely different. To preserve the special aroma and richness of the dish, it is better to use cornstarch when cooking. So, how to cook jelly from milk at home? Follow the instructions.

1. Put 0.5 liters of raw milk on the fire to boil. Pour ½ a faceted glass of sugar and a bag of vanillin into the hot.
2. In cold water (1 incomplete glass), stir 1.5-2 tbsp. l. corn starch. Pour the resulting mixture in a thin stream into boiled milk and stir.
3. At the first sign of bubbling, remove the pot from the stove.
4. Pour the jelly into the bowls. To prevent foam from forming on the surface of each serving container, sprinkle lightly with sugar on top.

Chocolate jelly recipe

Based on the dairy dish described above, you can prepare many options for a treat. One of the most popular desserts is chocolate jelly. It can be cooked in different ways too. The preparation technology depends on whether you are using ready-made chocolate or dry cocoa powder. In the first case, the tile is melted by placing it in hot milk after it boils. The dry cocoa component is introduced into the dish by mixing with starch, and only then they (diluted with water) are poured into hot sweet milk. The dish turns out to be very interesting if it is made multi-layered, similar to jelly. To do this, prepare, for example, thick milk and chocolate jelly. After they have completely cooled down, they are laid out in transparent glasses, alternating in layers. Children will love this delicacy! Imagine and come up with new options for dishes! Enjoy your meal!

Kissel is one of the drinks (or dishes) that we love since childhood. In this article, you will learn recipes on how to cook jelly. There are many different recipes, but before you get to know them, it will be good to know a little about the history of this drink.

Kissel is known to be one of the traditional Russian dishes. It got its name from the word "sour", since in the old days its density was achieved not with the help of starch, but with the help of fermented decoctions of cereals. Now jelly is cooked from a variety of ingredients, even from powder.

How to cook jelly correctly: density

Starch, before adding, is diluted in a cold liquid - in water, milk or syrup.

• To prepare thick jelly, you need 70-80 grams of starch per 1 liter of liquid,
• for more liquid jelly - 40-45 grams,
• for very liquid - 30-35 grams.

In other words, for thick jelly, 3 tablespoons of starch are taken for 1 liter of liquid, for medium density - 2 tablespoons, for more liquid jelly - 1 tablespoon with top. To make jelly from fruits and berries tastier and brighter, a little (0.1-0.3 g per serving) of citric acid, previously diluted in cold water, is added to it.

How to cook jelly from berries

You can use any berries of your choice, including frozen ones. We will consider recipes from the most popular berries, which, especially in the season, are present in abundance - strawberries, blueberries, raspberries, black and red currants, etc. In addition to berries, you will need:

• Starch (the thicker the jelly you want to get, the more starch you need to use),
• 3-4 glasses of water
• Take sugar to taste.

Stages of jelly preparation

1. Before cooking, make mashed potatoes from the berries, after cleaning and washing them,
2. Pour 3 cups of water into a saucepan, add sugar (to taste), stir. Bring the mixture to a boil
3. Take the right amount of starch (you can read about its proportions above) and pour a glass of cold water. Stir and pour into the cooking jelly,
4. Bring to a boil again and add the berry puree,
5. Kissel is ready!

How to cook cranberry jelly

The recipe for jelly from this northern berry is somewhat different from the rest.

You will need:

• glasses of cranberries,
• 4 glasses of water
• 3 tbsp. spoons of potatoes. starch
• 3/4 cup sugar.

Squeeze out the juice from the washed and sorted out cranberries and put it in the refrigerator in a sealed container. Pour the remaining mass from the berries with three glasses of hot water, boil and strain. Next, add sugar to the broth, and when everything starts to boil, pour in the starch, previously diluted in a glass of cold water. Bring to a boil again and add cranberry juice.

When serving, so as not to form a film, sprinkle the jelly with sugar. The peculiarity of this jelly is that it cannot be boiled in an aluminum dish, otherwise it will turn blue.

Kissel from jam

You should not think about how to cook jam jelly. It tastes good from anyone - don't be afraid to experiment!

You will need:

• 2/3 cup jam
• 3-4 glasses of water
• 1-2 tbsp. tablespoons of sugar
• 2 tbsp. tablespoons of potato starch,
• ? tsp citric acid.

Dissolve the jam in warm water and bring to a boil, then strain the mixture. Add sugar and citric acid to the resulting puree and return back to the saucepan, bringing to a boil again. While the liquid is boiling, dissolve the starch in an incomplete glass of cold boiled water, and then pour it into the main mixture. Stir everything, cook for five minutes without boiling. Turn off.

How to cook oatmeal jelly

You will need:

• 60 gr. cereals (preferably "Hercules"),
• 250 ml of water,
• 200 ml. milk,
• butter,
• sugar, salt.

Pour warm water over the oatmeal and leave in a warm place for 12 hours. Then strain and squeeze. Add sugar to taste and a little salt to the liquid. Cook until the consistency of thick jelly, while stirring constantly. Before serving, it is better to cool the jelly and add a little oil. Oatmeal jelly is good with milk. You can also put the jelly in the refrigerator, and after hardening, cut and serve in portions.

How to cook jelly from powder

This method is suitable to become relevant when there are no fresh berries yet, and it is a pity to spend jam. Well, or you just don't really want to mess around at the stove.

• You will need: ready-made jelly concentrate and water.

Dissolve the powder in 1/2 glass of cold water, while stirring thoroughly so that no lumps form. Boil water. Pour the diluted mixture into boiling water in a thin stream and cook until your jelly boils. Do not forget to stir the jelly, otherwise lumps may form. Kissel has many beneficial properties not only for an adult, but also for a child. But you need to know how to cook jelly for a child correctly. Kissel, like any dishes, should be prepared only from those berries to which the child is definitely not allergic. Also, the child may be allergic to purchased starch, so it is better to cook it yourself. Do not get carried away with sugar - it is better to add it less than yourself. So, these are the main recipes for a wonderful jelly drink. But do not be afraid to experiment and cook it from other berries and fruits, and even vegetables. Enjoy your meal!

« Rivers of milk - jelly banks". The ancient Russian food - jelly - has long been an indispensable attribute of fairy tales and songs. But why “shores”, because we are accustomed to the fact that jelly is liquid? Everything, it turns out, has a simple explanation. The fact is that thick jelly is characteristic of the old Russian cuisine. Potato starch, as a thickener, came into use only in the 19th century. And earlier kissel was cooked on fermented broths of cereals and cereals - pea, oat, rye, buckwheat. By the way, this is where this word came from " jelly"- the oldest method of making jelly and determined its name: the result was a thick jelly that could be cut with a knife. But even in those distant times, and now, all sorts of goodies were certainly added to the jelly - berries ( currants, cranberries, blueberries), apples, plums, cherries, honey - to make it sweet and tasty.

Oatmeal kissel, old Russian

Before proceeding to our usual jelly with potato starch, just for acquaintance I suggest you a recipe for oat jelly: pour oatmeal with warm water and leave to sour for a day. The next day, strain and boil, stirring with a spoon. Cool and serve with milk or on a fast day with vegetable oil.

What starch to take?

Rice starch will give the jelly a cloudy, unattractive appearance. Its most successful application is in opaque sauces and desserts. For example, in blancmange.

Cornstarch, like rice starch, does not give the desired clarity. It is perfect for sauces and milk jelly, where transparency is not important, and the texture will be very delicate.

Wheat starch is used as a thickener in the production of sausages, sausages, in the baking industry and in the preparation of Turkish delight. We will not undertake to experiment with it, and it is very rare to buy it.

Potato starch is the ideal product for making our national dessert. Yes, just dessert, because you can make jelly both liquid and thick enough to be eaten like jelly and served with whipped cream.

What to make jelly from?

Kissels are prepared from almost all fresh berries and fruits - cranberries, currants ( red and black), raspberries, strawberries, blueberries, cherries, apples, plums, dogwood, apricots. Perhaps, I have not met only pear and peach jelly.

Kissel is made from dried fruits, fruit juices and red wine.

Milk jelly - made from cow and almond milk.

Kissel can be cooked even from kvass and honey.

And, finally, a dish for those who prefer chocolate to all other joys of life - chocolate jelly, which is sometimes called pudding in overseas countries.

Liquid or Thick?

Cold, thin jelly - a drink that satisfies hunger and thirst. But thick jelly is an independent dessert that can be made with berries and served with whipped cream or sour cream.

For the preparation of thin jelly for 1 liter of liquid ( fruit broth, juice) you will need 2 tbsp. spoons ( without slide) potato starch and 3 ½ - 4 tbsp. spoons for thick jelly.

Before cooking, potato starch is diluted in ¼ glass of cold water or fruit broth, juice, milk, wine.

Jelly laws!

1. Starch does not dissolve in liquid. If it is diluted in water (milk) in advance, it will settle to the bottom, therefore, before brewing the jelly, the starch must be mixed again.
2. Pour in starch, continuously stirring the jelly.
3. Kissel should never be boiled for a long time. When boiled, starch turns into glucose - this is pure chemistry. It may seem to you that the jelly is not thick enough, and you want to cook longer, but every minute it will become thinner and thinner. Therefore, remember: half a minute after boiling is enough for the jelly to be ready. And urgently remove from the fire - the jelly is ready!
4. Some jelly, for example, cranberry, is not recommended to be boiled in an aluminum dish - it will acquire an unappetizing color.

Blackcurrant kissel (cranberries, lingonberries, blueberries, strawberries, blackberries, raspberries)

For 800 ml of water: 150 g of berries and 125 g of sugar.
Mash the berries with a wooden spoon, squeeze out the juice. Boil the pomace and strain ( very convenient to do it in a colanderf), add sugar and put on fire.

Dissolve the starch in ¼ glass of cold water. Introduce diluted starch into a boiling broth with continuous stirring and at the same time pour in squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Cherry or plum kissel

For 800 ml of water: 250 g of berries and 125 g of sugar.
Remove seeds from berries and pour them (seeds) with hot water. Boil for 5 minutes and drain. Pour the pulp with half the sugar and let stand for 1 hour. Drain the resulting juice, and put the berries in the seed broth and cook for 10 minutes. Rub, add the remaining sugar, bring to a boil, pour in the starch diluted in water and juice from the berries. Half a minute after boiling jelly beans.

Milk jelly

For 1¼ liter of milk: 125 g sugar, 2-3 tbsp. tablespoons of potato or corn starch, vanilla extract.

Boil a liter of milk, add a couple of drops of vanilla extract. Dissolve the starch in ¼ glasses of cold milk and brew the jelly. Serve warm or chilled.

Chocolate jelly

For 1 liter of milk: 200 g of chocolate, 6 tbsp. tablespoons of potato starch, 150 g of sugar, a pinch of salt, vanilla extract.
Grate chocolate on a coarse grater. Dissolve the starch in ¼ glass of milk, and boil the rest of the milk and add sugar, a pinch of salt, vanilla extract and chocolate to it. While stirring, wait until the chocolate is completely melted. Bring the chocolate milk to a boil and pour in the starchy milk. Stir vigorously and remove from heat. Chocolate jelly thickens very quickly.

Dessert Rote Grütze

200 g of strawberries, 200 g of raspberries, 200 g of currants, 200 ml of water, 50 ml of red wine, 1 glass of sugar, 50 ml of red wine, 4 tbsp. l. potato starch.

Place the berries, water, wine and sugar in a saucepan and bring to a boil for 15 minutes. Pour in the starch diluted in water and cook for half a minute. Chill and serve with sour cream or whipped cream.

Kissel and cold

Kissel must be quickly cooled. When kept hot for a long time, the dessert liquefies. On the jelly, after cooling, a film forms. To avoid this, sprinkle the surface with granulated sugar or powdered sugar. From frequent stirring, the thick jelly liquefies.

But most importantly, remember: cooking jelly is very simple!

Kissel is a delicious and original folk dish, which is a thin jelly. It can be prepared from any product, as a rule, fresh berries, fruits, syrups, jams and compotes are most often used. You can also cook from milk. How to cook jelly? This is a simple matter.

There are many options. It is only necessary to determine the product from which the drink will be brewed, as well as the desired consistency.

The density of the jelly

Before cooking jelly, you need to choose a certain consistency. The thickness of the drink depends on the starch used in the preparation. So, the jelly will turn out to be thick if the following proportion is observed: 70 g of starch per 1 liter of the selected liquid (it can be water or juice). Kissel will be of medium density if you add 40 g of starch powder to 1 liter of liquid. And, finally, jelly will turn out to be liquid if only 30 g of starch is added to 1 liter of liquid when boiling it. Do not forget that before you cook the jelly, you need to dilute the required amount of starch in cold clean water or juice. You should not boil a drink for a long time, to which starch has already been added, otherwise its qualities will be destroyed, and the jelly will turn out to be too liquid.

Kissel from jam

Jam is a traditional raw material for Russian jelly. To prepare such a drink, you will need water, the jam itself, starch, sugar, and citric acid. First, it is necessary to dilute 200 g of jam in 750 ml of boiled water, put all this in a saucepan and put on fire. When boiling, the jam will need to be filtered, then add a quarter of a teaspoon of citric acid (previously diluted in water), 2 tablespoons of powdered sugar into it, and bring to a boil again. Next, 2 tablespoons of starch must be diluted with a glass of cold clean water and, while stirring, slowly pour the resulting liquid into a saucepan. Now again you need to bring the contents of the pan to a boil. In this case, immediately after boiling, it is necessary to remove the finished jelly from the stove, pour into cups and allow to cool. The drink is ready!

Cranberry jelly

Another option for making a drink is from cranberries. It is noteworthy how jelly is useful. This drink helps with colds, stomach diseases. In addition, jelly is suitable for feeding children. To prepare this drink, you will need 100 g of berries, 1 tbsp. l starch, about 4 tbsp. l. sugar, as well as water (about 3 glasses). Rinse and grind the berries for the jelly, after which you need to separate the cranberry juice from the crushed berries. Place the cranberry mass in a pot of water. Bring the contents of the saucepan to a boil, then cook for 5 minutes. Subsequently, you will need to strain the liquid. Sugar must be added to the resulting mass, after which the broth is brought to a boil again. It is necessary to remove foam from the liquid when cooking. The previously diluted starch should be poured into a boiling pan, stirring constantly, gradually bringing the drink to a boil. At the very end, the juice remaining from the cranberries should be poured into the jelly being prepared. The drink should be poured into containers for cooling, and then can be eaten.