Kissel is not only tasty, but also a very healthy drink. It is simply necessary to drink it for people who suffer from gastrointestinal diseases, are overweight. This dish has been prepared at all times, as it gave a feeling of satiety for a long time. In addition, this drink is rich in vitamins and amino acids, so it is simply indispensable for colds. At the same time, fruit and berry kissels are considered to be the most useful, since they contain a large number of useful elements. But more on that.
Kissel for dessert
Today, to prepare this drink, you can use both fresh fruits and berries, and jam. The main advantage of this dessert is that it can be prepared at any time of the year. For example, in winter you can make jelly from jam. Such a drink is no less useful, as it retains all the nutrients. In this case, you can use cherry, plum, raspberry, currant or strawberry jam. Such a dish is simply indispensable for colds, you only need to remember the consistency of the drink, which depends on the starch put into it. So, if there is a lot of it, then the drink will turn out to be thick, and when it is small, it will be liquid. Consider a few simple recipes on how to cook jelly from jam.
A simple jelly recipe
Ingredients: two liters of water, eight tablespoons of jam, three tablespoons of potato starch.
Cooking
Jam is placed in a double layer of gauze and squeezed in order to remove the remnants of berries or fruits. Starch is pre-diluted in cold water and left for a while to swell. In the meantime, the water is brought to a boil, the jam is carefully poured in, and after five minutes starch is added in a thin stream, stirring constantly. After the jelly from the jam, the recipe of which we are considering, boils, the fire is turned off, and the drink is poured into plates and cooled. The finished dish is served with cookies or fresh white bread.
Kissel with cherry jam and apples
This drink has a unique taste and aroma, and also improves the functioning of the pancreas.
Ingredients: one liter of cold boiled water, three apples, four glasses of cherry jam, sugar to taste, two tablespoons of starch.
Cooking
Before you cook jelly from jam, you must first put a pot of water on the fire and bring it to a boil. Then the apples are washed and peeled, cut into small pieces and placed in boiling water. Five minutes later, add pitted cherry jam, cook over low heat, stirring constantly. At the end of cooking, sugar and starch are added to taste. After five minutes, the stove is turned off, the pan is removed, the finished jelly is poured from the jam into plates and cooled. This drink improves the composition of the blood.
Kissel for adults
Ingredients: one hundred and fifty grams of red wine, two tablespoons of potato (four tablespoons of corn) starch, sixty grams of any jam, one glass of warm water, twenty grams of sugar.
Cooking
First bring the water to a boil, then add the wine and simmer. After a few minutes, jam syrup is added (the berries are removed) and sugar. While the mixture is languishing, starch is diluted in hot water and quickly poured into jelly from jam, the recipe of which is now being considered. When the drink begins to boil strongly, the fire is turned off, and the liquid is cooled. If desired, you can add a little citric acid.
In jelly, you can also put berries from jam. In this case, they are put together with the syrup, and five minutes after boiling they are taken out with a slotted spoon, rubbed through a sieve and put back into the liquid. Then cook as described above.
Currant
This drink perfectly copes with thirst, fights against colds, viral infections. And it's all about the currant, which is a real storehouse of vitamins.
Ingredients: one liter of boiling water, five tablespoons of currant jam, one pinch of citric acid or two tablespoons of lemon juice, ten grams of potato starch and sugar to taste.
Cooking
Water is heated, jam is put into it and brought to a boil, stirring constantly. After seven minutes, the syrup is filtered through a sieve, the pulp is removed, and the broth is boiled over low heat.
Next, jam jelly is prepared as follows: sugar and lemon juice are added to the drink. Separately, currant syrup is combined with starch, and when it dissolves, the liquid is poured into the drink and boiled for about seven minutes. Then the jelly is cooled, poured into glasses and decorated with fresh mint leaves.
Anyone can make this drink. Depending on the amount of starch, the consistency of the jelly may change. So, one spoonful of thickener per liter of water will give a liquid syrup, and forty grams of starch will help make jelly from jam, which will look like a soufflé. It can be decorated with whipped cream, fresh berries and powdered sugar.
strawberry jelly
This drink will appeal to children and will be a good treat for guests.
Ingredients: one tablespoon of starch, three tablespoons of sugar, one pinch of citric acid, four tablespoons of strawberry jam, one liter of cold boiled water.
Cooking
Before cooking jelly from jam, it is necessary to dilute the sweet component in boiling water and put on fire, boil the syrup for five minutes. Then it is filtered through a fine sieve, citric acid, sugar are added, thoroughly mixed until the latter is completely dissolved. Starch is diluted in a small amount of cold water, added to the syrup, which is then put on the stove and brought to a boil. After the lapse of time, the finished jelly is left to cool and infuse, and then poured into glasses.
How to cook jelly from jam with chokeberry
This drink is very nutritious, it is especially good for children, because it contains a large amount of substances valuable for the child's body.
Ingredients: two tablespoons of sugar, a pinch of citric acid, one hundred and fifty grams of rowan jam, two tablespoons of sugar, three glasses of cold boiled water.
Cooking
Water is poured into the dishes, jam is diluted there and put on fire until it boils. After that, the liquid is filtered through gauze, sugar, citric acid are added to the syrup and brought to a boil again. After that, the starch diluted in water is carefully introduced, stirring constantly, and boiled for several minutes. The finished jelly is cooled and served, poured into glasses and sprinkled with powdered sugar.
Finally…
Acquaintance with jelly from jam occurs mainly in childhood. Anyone who has tried it at least once will constantly use this delicacy, as it is quite tasty and nutritious. Fruit and berry kissels contain many useful substances, but doctors recommend giving them to children from the age of twelve months only twice a week for one hundred and fifty grams. Moreover, such drinks (if made thick) can be used to prepare various desserts and biscuit dough.
Kissel from jam is a rich and vitamin-rich drink. It is especially recommended for people with bowel diseases.
Kissel from jam and recipes for its preparation have long occupied an important place in the cookbooks of housewives.
This is due to the fact that berries and fruits contain a large amount of useful amino acids and vitamins, and also give the drink an aroma and an unforgettable taste. Currently, in order to prepare jelly, you can use fresh and frozen berries or fruits, as well as jam. The advantage of this drink is that it is prepared even in the cold season.
Kissel from cherry jam
Kissel, popular among many housewives, is a recipe for jam with apples and cherry jam that comes out not only tasty, but also fortified, and also helps to cope with minor problems of the pancreas.
Compound
- 1 liter of boiled chilled water;
- 2 or 3 small apples;
- 1 st. l. starch;
- regular sugar of your choice;
- 3 or 4 tbsp. l. cherry jam.
The way to cook jelly from jam is as follows:
- Fill a small saucepan with water and put it on a slow fire until it boils.
- Wash and peel the apples, cut them into small pieces and put them in a saucepan in the already boiled water.
- After five minutes, you can start adding cherry jam, which should not have seeds.
- Kissel gradually stir. When ready, at the very end, add starch and sugar.
- Boil the jelly for about 7 minutes, after which you should remove it from the stove.
strawberry jelly
Prepare jelly from starch, recipe with jam:
- 1 liter of boiled cold water;
- 1 pinch of lemon acid;
- 3 tbsp regular sugar;
- 1 st. l. starch;
- 4 or 3 tbsp. l. jam.
There is a common technology on how to make jelly out of jam:
- Dilute four tablespoons of natural strawberry jam in hot water and pour the resulting mixture into a special container and turn on a slow fire. Cook for about 7 minutes.
- After the specified time, the resulting syrup should be filtered using a fine sieve. After that, citric acid and regular sugar should be added to the mixture. After that, it is necessary to mix the syrup until the sugar completely merges with the liquid.
- Dilute starch in preferably cold water.
- Starch must be added to the resulting syrup and placed on fire until it boils completely. After that, the jelly must be cooled and left for a few minutes so that it has time to brew.
Raspberry
Raspberry jelly from jam and starch, as a rule, is not so thick compared to drinks from other berries and ingredients. Knowing this, it is necessary to use as much starch as possible so that it can thicken.
Compound
- raspberry jam, you can use both homemade and store-bought;
- 2 l. clean water;
- 4 tbsp. l. starch.
So, how to cook jelly from the jam of this berry:
- Squeeze out the jam using cheesecloth. This is necessary in order for the jelly to turn out clean without the presence of small raspberry seeds.
- Cover a large container with gauze, putting jam on it. After that, it must be drained. To do this, you need to roll up the gauze so that the liquid passes through it.
- Fill a glass halfway with cool water and dilute the starch in it. Leave it for a few minutes.
- Boil 2 liters of clean water on the stove in a regular saucepan. Add jam and sugar of your choice to hot water. Wait 5 minutes and start adding the starch that you recently diluted in water to the general mixture. In order for the jelly to turn out without lumps, it is necessary to stir it every now and then during the cooking process.
So, how to make jam jelly to surprise guests with your culinary talents? Prepare containers in advance by placing fresh berries on their bottom. Kissel will harden and become like jelly, through which cherries, strawberries or other ingredients will be visible.
The benefits of jelly
Everyone knows that jam and starch jelly helps to cope with any problems associated with digestion. And also, its usefulness will depend on what you brew this healing drink from. Kissel from oats is great for boosting immunity, but it should be remembered that it is quite heavy, so overweight people need to take it very carefully. The advantage of this homemade jam jelly is that starch is not needed for its preparation. If you want to cook cranberry jelly, then you should know that this berry is great for colds. If you suffer from anemia, then it is best to use jam jelly and a recipe with starch and apples.
Probably, every mother periodically thinks about expanding the range of tasty and at the same time healthy drinks for her child. Since this year, thanks to the excellent harvest of currants and other berries, we had an excess of currant jam, I often cooked jelly from it with the addition of starch (for density).
Such a drink has become an excellent alternative to store-bought juice, which is not always healthy, and compote, which is already a little fed up. In my recipe, I will tell you how to cook a very tasty jelly from jam and starch and how to cook it correctly for the perfect consistency.
Kissel from starch and jam
Kitchen appliances and accessories: a bowl; 2 pans; a spoon; strainer; mugs or glasses for serving.
- Any water is suitable for preparing this drink, but it is still advisable to use high-quality water - purified with a filter or mineral water without gas (bottled) so that the jelly brings the maximum benefit to the body. High-quality water should be tasteless, odorless, without sediment, with a neutral taste. Hard water is not recommended.
- For cooking, most often I use currant jam, but any other jam (or jam) to your taste will also work. It is desirable that it be sweet and sour. Jam may be thick, candied, but in no case musty. Also feel free to throw away fruit and berry preservation with a swollen lid that has begun to ferment.
Step by step cooking
- We put 4 tablespoons (with a slide) of jam in a saucepan.
- Add a liter of water. Mix thoroughly.
- We taste the fruit drink - add, if necessary, more jam or water. Bring juice to a boil. Take the saucepan off the fire.
- Dilute 2 tablespoons of starch (with a slide) in a glass of cold boiled water. It is imperative to use boiled water, because after brewing the drink, we will no longer boil it.
- We filter the boiled fruit drink through a strainer to get rid of the berry peel.
- Gently pour in water with starch in a thin stream. In the process of brewing the jelly, stir constantly. Slowly pour in the diluted starch to the jelly consistency we need, while remembering that the cooled drink will become even a little thicker. Since starch can be different, with different properties, you may not need all of it. Look at the desired consistency of the drink.
- We cool the finished jelly, pour it into mugs or glasses and serve with desserts, pastries, sweet milk porridges and any other dishes you wish.
Recipe video
From this video you will learn how to cook jelly from starch and currant jam in just 5 minutes. Happy viewing!
Important! If you are still interested in the exact proportions of the ingredients for jelly, then for 1 liter of liquid you need to take the following amount of starch:
- For thick consistency- 60-80 grams;
- For a medium drink- 35-50 grams;
- For a semi-liquid drink- 20-40 grams.
What else can you cook delicious jelly from
Thanks to numerous culinary experiments, I can advise the most delicious versions of this drink. So, I advise you to cook:
- Useful - oatmeal jelly from flakes - instant, or - from Hercules -.
- The most delicate - milk jelly - and the fastest and easiest - jelly from a pack - (as in childhood).
- Sweet and sour - jelly from frozen berries -. It is especially tasty - from cranberries - (you can also use fresh berries).
- Perhaps you did not know about it, but there is even a "kissel pie"! I strongly recommend trying it.
Kissel is a healthy and tasty drink that children love very much. Using ready-made jam and using my recipe, you can cook it in minutes. Share your delicious jelly recipes in the comments. Be healthy and always in a great mood!
I propose to cook a delicious jelly from jam. I think each of us has a jar of sweet jam in the pantry. Kissel is a very healthy drink for both children and adults. As a child, of course, I didn’t like jelly, but now I cook very often.
They can be consumed both warm and cold. In winter, you want a warm drink more, and in summer - a cold one. So let's start cooking.
Let's take such products: jam, water, starch, citric acid.
Pour your favorite jam into a saucepan, I have plum jam. Add hot water. Mix and send to the fire. Boil over low heat for about five minutes. If the jam is sweet, sugar is not needed at all, but you are guided by your taste. If needed, add citric acid to taste. I did not add, because the jam is sweet and sour.
In the meantime, dissolve starch in 100 ml of cold boiled water. The more starch, the thicker the jelly will be. We get a little viscous.
In a boiling liquid, pour, in a thin stream, diluted starch, while not ceasing to stir, conveniently with a kitchen whisk. Bring to a boil and turn off.
The ability to cook is a truly invaluable quality both for its owner and for everyone around. Here, for example, you wanted sweet pies - and as soon as you informed your grandmother about this, she gladly fulfilled your whim. Or they themselves took out a jar of jam and baked ruddy sweets with filling. And from the remaining syrup and / or sugar pulp, fruit jelly was cooked. Fragrant and satisfying, it is in no way inferior in taste to jelly cooked from fresh fruits in summer. And just as useful as all natural drinks. And you can cook it at any time of the year from simple and affordable ingredients.
Kissel nutrition is provided by fruit sugars, vitamins, organic acids and starch. It alleviates the condition of patients suffering from high acidity of the stomach, and has a lot of other useful properties, the set of which is determined by the raw material for jelly. So, apple jelly is an effective general tonic that prevents the development of beriberi and anemia. Cherry jelly is a powerful antiseptic that can speed up recovery from tonsillitis and bronchitis. Berry jelly made from fresh cranberries, blueberries or the corresponding jam has a slight diuretic effect, cleanses the body and reliably protects it with a high content of vitamin C.
Cooking jelly from jam
Cooking kissel is worth it not only for its healing qualities, but also simply because it is a very tasty and high-calorie drink that provides a feeling of satiety and a great mood. In order to cook jelly from any jam to your taste, take about 200 g (or about a glass) of this jam, a liter of drinking water, two tablespoons of sugar and potato starch and citric acid on the tip of a knife.
- Pour off one glass of water, and dissolve the jam in the remaining 250 ml and put in a saucepan on fire.
- After the sweet liquid boils, immediately remove it from the stove and strain through cheesecloth or a colander. Strain the sediment through a sieve and return to the syrup.
- Pour sugar, citric acid into a saucepan with hot grated jam and bring to a boil again.
- In parallel, dissolve the starch in a glass of cold water and stir until the lumps disappear completely. When the water with jam in the pan boils, pour the starch liquid into it in a thin stream, stirring constantly.
- The boiling process will stop, but as soon as it starts again, immediately turn off the heat.
- Kissel is ready, you can leave it to cool or immediately pour into cups in which it will cool faster.
In order for the jelly to turn out to be truly tasty even for an inexperienced hostess, you need to follow these simple rules:
- Starch is diluted with water when the syrup is heated on the stove. If you do this earlier, then the particles will settle to the bottom of the glass and it will be difficult to stir them in the jelly.
- It is better to take jam without stones in order to facilitate the process of preparing syrup for jelly.
- Citric acid is needed solely to improve the taste, but if you use not too sugary jam or reduce the amount of sugar, then you can do without it.
- Citric acid can also be replaced with lemon juice, the amount of which is again determined depending on your taste and the sweetness of the jam.
- Potato starch can be replaced with corn starch, which is always used to make milk jelly.
- The amount of starch is not a strict value, which can be changed at will. On average, about 40 g of starch is taken to prepare 1 liter of jelly. If you take less (about 30 g) - the jelly will turn out to be more liquid, if you take more (60-70 grams) - you can eat the jelly with a spoon. Many people love just such a thick and viscous jelly.
- Starch can be diluted not in water, but in juice, then the finished jelly will have a richer taste and color.
- The amount of jam can also be varied: to determine the optimal proportion, try the fruit drink, which will turn out after dilution in water, and if necessary, add more jam or top up with water.
- If you boil the finished jelly, the starch paste in its composition will collapse and the drink will lose its thick consistency, it will become liquid, like compote.
- Do not be lazy to stir the liquid all the time after adding starch to it. Otherwise (especially when cooking thick jelly), the contents of the pan may stick together in one lump, and the jelly will be spoiled.
- For the same reason, the fire on the stove should not be too strong to allow you to control the gradual boiling of the jelly.
- To prevent a film from forming on the surface of the jelly when cooling, sprinkle it with sugar, powdered sugar or cinnamon.
- Adding cinnamon and vanilla sugar to the basic jam jelly recipe will turn it into a festive drink - a worthy alternative to mulled wine or grog. Best of all, these spices are combined with apple jam jelly.
- Kissel is served chilled, but many people prefer warm or even hot jelly. Taste it at different temperatures to find your variant.
It is difficult to find a person who does not like jelly, but if you or one of your household members turns out to be such an original, then you can prepare other equally tasty jam-based drinks for them. The simplest of them is jam or jam diluted in water, as most of us did in childhood. You can improve this recipe if you replace ordinary water with sparkling water and add a few grains of citric acid, and decorate the edge of the glass with an orange slice.
Jam transforms the taste of milkshakes made at home from yogurt or ice cream. But in this case, you can use only homogeneous pitted jam and large pieces of pulp.
But still, it is jelly that enjoys the greatest love of gourmets. This dish, traditional for Slavic cuisines (and in the old days, jelly was considered more of a food than a drink) is now known all over the world. Therefore, do not deny yourself the pleasure and often cook jelly from jam, especially during the winter cold.
