Many modern housewives no longer remember exactly how to make natural jelly from berries and fruits. Meanwhile, this drink remains one of the most delicious for a hot summer day and a favorite treat for children. You can make jelly not only from fresh berries, but also from frozen ones, therefore, even in winter, the dinner table will decorate this drink. Milk can become its basis, then you will surprise your family and guests with the unusual taste of jelly, which will rather resemble an exotic Italian dessert. Try some of the recipes in this article.
How to cook cherry jelly on the water
The classic recipe for this drink combines ripe berries. Take cherry as a basis or mix it with raspberries - the result will pleasantly surprise you. You will need:
- 500 ml of pure water. You can simply boil it or use the filtered one.
- For half a liter of water you will need 500 grams of berries. Keep this in mind if you are going to cook more jelly. In the case when you use frozen berries, you need to defrost them first and only then weigh them.
- 1.5 tablespoons of starch. Corn or potato - it doesn't make much difference.
- 120 gr sugar.
Cooking:
- Put the water on the fire in a saucepan with a thick bottom, add the cherry there. You need to accurately catch the moment when you should remove the broth from the stove: the water should just boil. Do not let your jelly boil, as everything will disappear from it useful material, and the taste of cherries will only fade during the cooking process.
- After removing the pan from the stove, strain the broth through a sieve or colander to separate the berries from it. Set them aside in a separate bowl and mash to a thin puree. Use a fork and a sieve to finely grind the berries. At the same stage, remove all the bones.
- In cold water, dilute the starch so that it does not take lumps, and add to the broth. Mix the resulting cherry puree, sugar and broth. Place back on the stove and bring to a boil.
- Remove the jelly from the stove and leave to cool on the window, then you can put it in the refrigerator.
How to cook honey jelly with milk
This recipe will especially appeal to sweet tooth and lovers of everything creamy. Kissel is tender and more like a dessert than a drink. If you wish, you can add finely chopped orange to it, which will only add zest to the drink. Take these ingredients:
- 150 gr honey. It should not be candied and viscous.
- 500 ml of medium fat milk.
- 2 tablespoons starch.
- 3 tablespoons of lemon juice.
- Add cloves or cinnamon for flavor if desired.
Cooking:
- Add spices to the milk and bring it to a boil. Remove from heat immediately and strain through a sieve to remove spice particles.
- Put it back on the stove and add the starch, previously diluted in cold water.
- Stirring constantly, turn off the stove and add honey. You need to mix the jelly thoroughly so that the honey is evenly distributed throughout the drink.
- In a completely cooled dessert, add lemon juice and mix well too.
Please note that the jelly is not allowed to boil in order to preserve the properties of the berries and other fruits that you add to it. Strain it several times so as not to leave large particles. Some housewives add a few pinches to the jelly citric acid in the process of boiling berries to color the water in a brighter color.
Decorate the chilled jelly with berries and cream to turn it into delicate dessert. Serve on the table as a dish or as a drink, depending on your goals and wishes.
The first jelly recipes appeared a thousand years ago, when in Russia for the preparation of this delicious dish sour oat milk. True, it was not made in liquid form, but in a frozen form it was cut into pieces, which were served with hot hemp oil and eaten with jam or milk. Today you can cook not only sour-grain jelly, but also fruit and berry desserts. And how to cook jelly, you will learn from our article.
The benefits of jelly for the body are invaluable. Doctors advise drinking it for diseases of the stomach and intestines, for sore throats. Nutritionists advise to include such a drink in the diet of those who are overweight.
Ingredients:
- a cup of jam;
- two tablespoons of regular sugar;
- a liter of water (boiled, cold);
- two tablespoons of starch;
- a few grams of citric acid.
Cooking method:
- Stir the jam in a saucepan with three liters of water and place the container on the stove.
- As soon as the contents of the saucepan begin to boil, pass it through a sieve, pour in the sweetener, citric acid and return to the fire.
- Then take a bowl of water and dissolve starch powder in it. Pour the mixture into the languishing composition in a thin stream, stirring constantly, wait until the jelly boils and turn off the stove. https://www.youtube.com/watch?v=vR-rI57WkTw
From dried fruits
Delicious and nutritious jelly can be cooked in different ways.
You can also use dried fruits, because, as you know, they have more minerals than fresh fruits. Dried fruits are also high in fiber and other nutrients.
Ingredients:
- ½ kg of dried fruits;
- half a glass of sweet sand;
- a spoonful of lemon juice;
- citrus peel;
- two tablespoons of starch;
- two cloves;
- cinnamon bark.
Cooking method:
- Before cooking jelly from dried fruits, they need to be soaked in water for a couple of hours. If dried fruit is store-bought, be sure to rinse it before soaking it.
- Then pour one and a half liters of water into the pan, put fruits, spices, sweetener, zest and lemon juice. We put the container on the fire and boil its contents for 15 minutes.
- Then lay out dried fruits and introduce starch, which must first be diluted in a small amount of water.
- As soon as the jelly is covered with the first bubbles, we return the dried fruits, warm the composition for several minutes and remove the drink from the fire.
To prevent the surface of the dessert from being covered with a film when cooling, sprinkle it with sugar.
Cooking from compote
You can cook jelly from berry compote, which, according to appearance and will taste like jelly. Ready dessert you can decorate with whipped cream, berries or just sprinkle with powdered sugar.
Ingredients:
- liter of berry compote;
- three tablespoons of starch powder.
Cooking method:
- We put the pan with berry compote on the stove. As soon as the drink is slightly warmed up, scoop out the bowl and stir the starch powder in it. It is better to sift the starch so that the jelly turns out without lumps.
- Pour the diluted starch powder into the compote, stir thoroughly and, after boiling, remove from heat.
- Pour the jelly into bowls, put in the cold so that it thickens well. Decorate as you like before serving.
How to cook thick oatmeal jelly
Kissel recipe from oatmeal goes back to the time of the invasion of the Tatar-Mongolian yoke. Such a drink is prepared today, because it is very tasty, nutritious and healthy. There is different ways its preparation, but we will cook a dessert according to an old Russian recipe. The taste of the finished oatmeal jelly should be with mild sourness.
Ingredients:
- 280 g of oatmeal;
- a crust of black bread;
- half a liter of water.
Cooking method:
- Oatmeal should be poured with warm water, put a crust of bread and left for a couple of days in a warm room.
- So that our sourdough does not wander too much, it needs to be stirred occasionally. After, the liquid must be drained, and the contents boiled, adding a little salt.
- The finished jelly will have a grayish tint, which is not very appetizing, so pour the drink into bowls and decorate it with fruit slices or berries. https://www.youtube.com/watch?v=MlaZ3zDZIt8&t=105s
From frozen berries
In just half an hour, you can cook delicious jelly even from frozen berries. You can take a specific berry, but it is better to use a berry mix. Fruits can even not be defrosted, unless a strict recipe requires it.
Ingredients:
- 420 g frozen raspberries, strawberries, red and black currants;
- 140 g of starch and sweet sand;
- 2.2 liters of water.
Cooking method:
- Defrost the berries and, if desired, grind with a blender. Pour two liters of water, add sweetener and light the fire.
- In a bowl of water, stir the starch powder.
- As soon as the berries boil, cook for five minutes, then pour the starch mixture into them, stir the composition and boil until thickened. https://www.youtube.com/watch?v=qb3yS8Hc3ww&t=4s
apple recipe
You can take a variety of apples for jelly - fresh, dried, in the form of mashed potatoes, jam or even compote.
Ingredients:
- 3 apples;
- 1.2 liters of water;
- 55 g starch;
- half a cup of sweet sand.
Cooking method:
- We clean the fruits from the peel and seeds, cut into small pieces.
- We put fruit slices in a boiling liter of water, and after five minutes we add a sweetener. Cook until it is completely dissolved.
- In a glass of water (boiled), stir the starch powder and pour it into apple compote. We wait until it boils, and remove the almost ready jelly from the stove.https://www.youtube.com/watch?v=wy1SQz_UM5M
Homemade milk jelly
Even the most inexperienced hostess can cook jelly from milk.
Potato starch is used as a thickener or dessert is made from corn starch. The density of the drink, its density depends on the amount of this ingredient.
If you want to drink jelly, then take two spoons per liter of liquid white powder. If you want to get jelly, then double its amount. For flavor, add cinnamon, vanilla, or almond extract.
Ingredients:
- a liter of milk;
- 70 g of starch and sweet sand;
- vanillin (at the tip of a knife).
Cooking method:
- Pour milk into a saucepan, leaving a glass in which to dilute the starch powder.
- Warm it up a little and add the sweetener.
- As soon as the sugar granules dissolve and the milk begins to boil, pour in the starch mash, stirring the milk in a circle.
- After the jelly boils, put the vanillin and after three minutes you can pour the jelly into bowls. https://www.youtube.com/watch?v=xHpCDcSzzWw
From blueberries
Blueberry jelly is often prescribed by doctors to children and adults in the period of intestinal upset and other stomach diseases. Such a berry contains tannins, as well as many other beneficial vitamins and acids.
Ingredients:
- 270 g blueberries;
- four tablespoons of starch;
- sweet sand to taste;
- a pinch of citric acid.
Cooking method:
- Place a saucepan with blueberries and two liters of water on the stove.
- As soon as the contents of the pot boil, strain the berries, chop them with a blender and return to the saucepan along with the sweetener and citric acid.
- Dilute the starch powder with water and as soon as the berry broth boils for ten minutes, pour it into the pan.
- Bring the jelly to a boil and remove from the stove.
cherry drink
Cherry jelly that tastes good will be a worthy replacement for compotes and fruit drinks. Such a drink can satisfy both thirst and hunger at the same time.
Ingredients:
- 350 g cherries;
- half a liter of water;
- three spoons of sweet sand;
- two tablespoons of starch.
Cooking method:
- We wash the cherries and, if there is time, we clean the berries from the seeds.
- We put the fruits in a saucepan, fill with water, leaving a little to dilute the starch.
- As soon as the berry composition begins to boil, pour in the sweetener and heat the compote until it becomes saturated and bright.
- Add starch mixture. As soon as the jelly thickens, you can turn off the fire.https://www.youtube.com/watch?v=B4Zs03ZHlIg
How to cook jelly from a pack
When the season of berries and fruits ends, you can cook jelly from a pack. This product has its fans and opponents. Of course, it is difficult to compare a drink from a pack with a natural product, but thanks to the berry and fruit powder, it is quite possible to cook delicious jelly.
Before using the contents of the package, pay attention to the composition of the product. It should contain only natural extracts of berries and fruits. And also look at the expiration date and carefully study the instructions.
Cooking method:
- Pour water into a saucepan. Pour the dry mixture into a bowl and also dilute with water (200 ml).
- As soon as the liquid boils, pour in the composition obtained from the powder, stir and cook for two minutes until thickened.
Despite the fact that kissel is a native Russian drink, residents of other countries also fell in love with it. It is better to cook it natural products, because the only way you can not worry about the presence of dyes and other "chemistry" in the composition.
Kissel is a tasty and original folk dish, which is a thin jelly. It can be prepared from any products, as a rule, most often used fresh berries, fruits, syrups, jams and compotes. It can also be made from milk. How to cook jelly? The matter is simple.
There are a lot of options. It is only necessary to determine the product from which the drink will be brewed, as well as the desired consistency.
Kissel density
Before you cook jelly, you need to choose a certain consistency. The density of the drink depends on the starch used in cooking. 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 liquid if only 30 g of starch is added to 1 liter of liquid when it is cooked. Do not forget that before you cook jelly, you need to dilute the right amount of starch in cold clean water or juice. You should not boil a drink to which starch has already been added for a long time, otherwise its qualities will be destroyed, and the jelly will turn out to be too liquid.
Kissel from jam
The traditional raw material for Russian jelly is jam. To prepare such a drink, you will need water, jam itself, starch, sugar, and citric acid. First you need 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 teaspoon of citric acid (previously diluted in water), 2 tablespoons of powdered sugar 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 the pan. Now again you need to bring the contents of the pan to a boil. At the same time, immediately after boiling, it is necessary to remove the finished jelly from the stove, pour into cups and let cool. The drink is ready!
Cranberry jelly
Another option for preparing a drink is from cranberries. It is noteworthy how useful jelly is. This drink helps with colds, stomach diseases. In addition, kissels are suitable for feeding children. To prepare this drink, you need 100 g of berries, 1 tbsp. l starch, about 4 tbsp. l. sugar, as well as water (about 3 glasses). Berries for jelly must be washed and ground, after which it is necessary to separate the cranberry juice from the crushed berries. The mass of cranberries should be placed in a pot of water. The contents of the pan should be brought to a boil, then boil 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 the foam from the liquid when cooking. The previously diluted starch should be poured into a boiling saucepan, stirring constantly, gradually bringing the drink to a boil. At the very end, pour the remaining cranberry juice into the jelly that is being prepared. The drink should be poured into containers for cooling, and then you can eat it.
Kissel is a drink with history, but undeservedly forgotten in our modern times. And in vain! Delicious cool jelly is wonderfully refreshing in the summer heat, and warm jelly warms and soothes in winter. The recipe for how to cook jelly is simple: water, starch and any fruit. And in more detail about nutritious and tasty jelly - a few tips further.
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From jam
How to cook jelly from jam? It’s simple, because the jelly turns out to be very tasty, and it does not require special preparation. For this jam in the amount of 200 grams is diluted with 3 small glasses of water and heated on the stove to a boil, and then - filter through a strainer. The solid mass is rubbed through a sieve. Add 2 tablespoons of sweetener and a quarter of a small spoonful of citric acid to the strained liquid. The drink is then reheated and brought to a boil.
In 250 grams of cold water, you need to dissolve 2 (without a slide) tablespoons of potato starch, and then slowly and carefully pour into hot jelly. Immediately after boiling, the jelly is removed from the stove, cooled.
Starch must be diluted right before adding to the jelly, otherwise it may settle to the bottom.
from cranberries
Children love to drink cranberry jelly, and mothers ask questions about how to cook cranberry jelly. To cook jelly, one full glass of berries is washed and placed in a saucepan filled with water. A glass of berries will need only about 3 liters. Water should be brought to the appearance of the first bubbles and boiled cranberries for 15 minutes.
After cooking, the solution must be filtered through a strainer, and the cranberries must be rubbed. The remaining cake can be used for other purposes, and the resulting juice must be returned to the pan, adding 5 tablespoons of sugar.
Until the fruit drink is warm, a few tablespoons of starch should be carefully diluted in cool water. to the consistency of kefir and pour into a saucepan with cranberry juice, while reducing the fire under it to a minimum. After mixing the drink well, it must be removed from the heat, carefully poured into portions. The thickened jelly is ready for use.
Everything is quite simple and now everyone knows how to cook cranberry jelly correctly.
Brewed according to this recipe, the drink will be healthy and tasty, and in the cool season it will also help fight various colds.
Powder Kissel
Many women have been cooking regular jelly for years, but they know very little about such a simple thing as making jelly from powder. But making powdered jelly is even easier than regular jelly!
Most often, jelly is sold in packages weighing 250 grams. One such package will need a liter of water. So, the jelly powder must be diluted in a glass of cool water, and the remaining water should be put on a large fire and boiled.
It is best to stir the powder with a mixer: it is easier to get rid of lumps.
Diluted jelly is poured into boiled water in a thin stream, stirred and boiled until boiling begins. Ready jelly is enough to cool and pour into portions. According to this recipe, it is clear how jelly is boiled, factory prepared for use.
Good old milk jelly
Our great-grandmothers also knew how to cook milk jelly: this delicious treat loved by children and adults. To prepare a delicious jelly, pour 3 cups of milk into a saucepan and put it on a barely perceptible fire until it starts to boil, then add 3 tablespoons of cane or 2 tablespoons of beet sugar.
In a bowl of cool milk, 3 tablespoons of starch are diluted. In milk, starch forms more lumps than in water, so it is better to lightly beat it with a mixer or rub it with a spoon. The resulting mixture should be carefully poured into warm milk and boil, stirring, over low heat for 3-5 minutes. A pinch of vanilla and fruit syrups are poured into the finished jelly for color and taste.
sea buckthorn
How to cook sea buckthorn jelly? Easy and simple with this recipe! For a sea buckthorn drink, you will need a glass of berries, from which you need to squeeze the juice, cover and put the vessel with it on the balcony or in the refrigerator. The cake retained by the sieve is dipped in hot water (6 cups) and boiled for 5 minutes, immediately, after which the broth is filtered through a strainer and put on fire again, adding sweetener.
Dissolve starch in a glass of cold water and carefully pour into the sea buckthorn drink, stirring it tirelessly. After 5 minutes of cooking, the remaining sea buckthorn juice is added, after which the broth is removed from the heat.
Cherry
Cherry is an ideal berry for jelly, so almost everyone knows how to cook cherry jelly and how delicious it turns out.
You will need 2 cups of cherries per liter of water: they are placed in cool water, brought to the first signs of boiling, then kneaded with a crush and boiled for a few more minutes. Then the resulting drink must be filtered, and the cherries must be thrown away. 6 tablespoons of sugar and half the amount of starch dissolved in half a bowl of water are added to the liquid. The finished jelly is sprinkled with grated nuts.
But with the only difference: strawberries are much sweeter by themselves than, for example, cherries, so less sugar is needed for strawberry broth.
Kissel without starch
Those who advocate the naturalness and environmental friendliness of food are thinking about how to cook jelly without starch. For such a natural drink you will need oat groats or flakes filled hot water in a ratio of 1:2. They are kept in a warm place (near the battery or in the sun) for 10-12 hours. Its sweetness depends on the duration of the idle time of the drink: the longer it is idle, the sourer it will become in the end.
The resulting mixture must be filtered through gauze or a strainer, put on low heat, not bringing to a boil. To make jelly can be served as a snack, add dill, parsley and other spices, salt, and for a sweet taste - sugar and vanilla. Such jelly can be cooked for a child and not worry about his health.
The recipe for how to cook oatmeal jelly is quite universal: depending on the additives, it can be made both as a sauce and as a separate dish.
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From compote
Cooked compote can easily be given a new look and taste, but not everyone knows how to cook jelly from compote. To do this, add a little liquid starch to a warm, but not hot compote. It is better to first mix the starch with a small amount of compote, and then pour the mixture into the remaining compote. The drink must be put on a slight fire and slowly boiled, not bringing to a boil.
Useful ... Cowberry
Delicious drinks are obtained from lingonberries, so the recipe for making lingonberry jelly will be relevant at absolutely any time of the year. Boil jelly really from raw, from slightly frozen berries. A couple of cranberries should be poured over with boiling water and dried, and then crushed by rubbing through a sieve. The mashed berries are laid out in a saucepan filled with a liter of warm water, rearranged on a light fire until it starts to boil, then filtered through a strainer.
Add 5 tablespoons of sugar and a starch solution to the drink (3 tablespoons dissolved in half a glass of cool water), then carefully put on low heat, bring to a boil and cool.
If you are thinking about how to cook blueberry jelly, then you don’t need a separate recipe - just cook it the same way as lingonberry jelly.
Quick and easy ... In a slow cooker
Those who are thinking about how to cook jelly in a slow cooker can relax: it's easy! Kissel, on average, is cooked for up to an hour: 15 minutes “for a couple”, 40 minutes it is simply infused. In this case, you cannot open the multicooker.
There are many ways to cook delicious jelly. To summarize, we can distinguish the main procedures for brewing a drink: water or milk is heated to a boil, a sweetener and diluted starch are added, heated again and removed from the stove. If the main question is how much to cook jelly, then the total cooking time is up to 1 hour, which, in general, is not long. Well-cooked jelly will be a wonderful dessert after a hearty meal, so don't stop trying and experimenting!
Video recipe for making cranberry jelly, the rest are cooked in the same way:
Bon appetit!
This ancient Russian drink, thousands of recipes of which have survived, has not lost its relevance today. Made from a variety of berries, fruits, vegetables, with milk or water, thick or liquid, sweet or sour, it is equally good in hot and cold weather: it will quench your thirst in summer, in autumn and winter it will warm and help with colds.
Real Russian jelly in ancient times was prepared for several days by specially trained people - “kiselshchiki”, who thickened the drink not with starch, as is now customary, but with fermented broths of cereals (hence the name: “kissel” = “sour”), the most common then was oatmeal jelly.
Today, the drink is prepared from almost any ingredient: fresh and dried fruits and berries, fruit and berry juices, syrups, from all types of jam, jam, marmalade, bread kvass, milk, as well as from berry extracts and some other products.
Kissel is boiled mainly on sugar, and its density depends on the amount of starch added. Moreover, fruit and berry jelly should be prepared with potato starch(so that they are not cloudy), and dairy and almond - with corn(maize) starch, which gives them a more delicate flavor. For 4 cups of fruit and berry jelly, it is enough to take 2 tablespoons of starch (more - it will turn out very thick). Starch is diluted with chilled broth, juice, syrup, milk or water, while one part of starch is diluted with 4-5 parts of liquid.
Diluted potato starch it is better to strain through a sieve and, stirring, pour into the hot syrup immediately, and not in parts, bring the jelly to a boil and remove from heat. Kissel should not be boiled for a long time, otherwise it will be liquid.
All kissels have one annoying feature- a film forms on the surface during cooling. This can be avoided if freshly prepared jelly is sprinkled with a thin layer of granulated sugar. If the film has already appeared, you can add a little fresh juice and mix thoroughly, mixing the juice into the resulting jelly.
Kissels should be homogeneous, without lumps, non-viscous, and their appearance, color, taste and smell should correspond to the product from which they are prepared. In some fruit and berry jelly, to preserve color and improve taste, add a small amount (0.1-0.3 g per serving) of citric acid, previously diluted with cold boiled water.
By consistency, jelly is divided into thick, medium density and semi-liquid. Semi-liquid are used as sweet sauces for some dishes (in particular, cereal dishes). In some fruit, the consistency can be changed by mashed puree from fruits.
Thick jelly is usually poured into molds and cooled well (the molds are pre-moistened from the inside cold water so that the drink separates easily). And drinks of medium density and semi-liquid can be served hot.
Kissel is a very nutritious and high-calorie dish due to its starch content, but at the same time it retains many vitamins. Kissels are recommended to be included in diets for gastritis with high acidity and peptic ulcers of the stomach and duodenum.
Kissel, made from high-quality berries or juices, firmly holds the first place among other drinks in terms of the amount of organic acids, besides, it has healing qualities, which largely depend on which fruit it is cooked from. So, for example, cranberry jelly is the best drink for colds and flu, blueberries in jelly are effective for diseases of the gastrointestinal tract, infectious diseases, and also to improve visual acuity, apple jelly is recommended for the prevention of anemia, hypovitaminosis and to improve digestion. Kissel from mountain ash is useful for diseases of the liver and gallbladder, has a slight laxative, choleretic and diuretic effect. Cherry jelly has antiseptic properties and is a good remedy in inflammatory diseases of the respiratory tract.
The materials of the site izobilie.info were used
