Thick oatmeal jelly without starch. To cook oatmeal jelly, you will need

"Russian balm" in the old days was called oatmeal jelly, which became traditional cuisine the basic basis for obtaining jelly-like dishes. Today, the recipe for this dish is almost forgotten, but the methods of preparing similar drinks have been preserved by our ancestors. Helpful information on how to cook jelly, will assist in all emerging issues.

apple recipe

Kissel from these fruits is a delicious dessert that provides a feeling of satiety without gaining excess weight.

Composition of ingredients:

• potato starch - 90 g;
• citric acid - up to 2 g;
• regular sugar- 1/4 cup;
• apples (small) - 3 pcs.;
• drinking water - 2 l;
• clove bud.

Cooking method:

1. We thoroughly wash the fruits, dry them, cut them into small pieces, put them in a saucepan. Pour the products with three glasses of purified water (up to 750 ml), add acid diluted in 100 ml of drinking liquid, and also white sugar, clove bud. Boil the components of the dish until soft, then wipe the resulting mass together with the liquid part through a fine sieve.
2. For the preparation of jelly from berries and fruits, we use high-quality potato starch, as a thickener for milk drinks - corn product. We pour White powder into a glass (volume 250 ml) of water, mix the composition well, pour the starch solution into the resulting fruit mix. Boil the food on a quiet fire, constantly stirring the dish silicone spatula until the mass thickens.

Pour apple jelly into small rosettes, enjoy chilled food.

Kissel from starch and jam

According to the presented recipe, you can cook a great jelly from jam, marmalade or jam.

Grocery list:

• regular sugar - 50 g;
• citric acid - 1 g;
• potato starch (extra grade) - 60 g;
• jam - 150 g;
• purified water - 1 l.

Cooking order:

1. Posting favorite jam in a convenient bowl, pour up to 700 ml of hot drinking water, add granulated sugar. Mix the mass well, boil for 6 minutes over low heat.
2. We filter the resulting composition, while grinding dense part masses. We return the dishes with the sweet mixture to the stove, heat to a boil. Add the acid diluted in a small amount of water, then pour in the starch solution, mix everything well.
3. We continue heating the combined ingredients of the dish over low heat, without releasing a wooden spatula from our hands. This is the most crucial moment of cooking, when starch jelly is formed into a dense and fragrant mass. After the food becomes thick enough, turn off the fire.

We divide the cooled dish into portions, serve with pre-whipped cream.

From dried fruits

Compound dried fruits we select according to preferences, but the more varied it is, the tastier the fragrant dessert will turn out.

Required products:

• starch - 60 g;
• regular sugar - from 100 g;
• bottled water - 1.3 l;
• dried fruits (raisins, blueberries, dried apricots, apple slices, other components) - 500 g;
• lemon juice - 20 ml;
• cinnamon, cloves (2 pcs.).

Cooking steps:

1. We put dried fruits in a bowl, pour a little warm water, leave for two hours. If the product is not own production, wash it thoroughly.
2. We put clean fruits in a saucepan, fill the dishes with water, add granulated sugar, lemon juice and spices. Boil the ingredients for up to 20 minutes, then drain the liquid through a colander, put the broth back on the stove.
3. We heat the composition to a boiling state, heating it over low heat, then we introduce the starch mixture prepared from a white powder diluted in a glass of water. Slowly pour the composition into the hot broth, constantly stirring it with a whisk. We do this in one direction so that there are no lumps. We return the dried fruits to the liquid part of the dish, mix everything well, heat for another two minutes, turn off the heat.

If we want to make a thicker jelly, then after adding the starch mixture, boil the product to the desired consistency. Semi-liquid or medium thick dishes are only heated to a boil, but do not boil!

Cooking from compote

Most fast way getting a simple and hearty drink- use compote for this.

Component set:

• potato starch - 60 g;
• drinking water - 130 ml;
• compote - 1 l.

Cooking technology:

1. We get our beloved from the cellar sweet preparation or buy quality product in the shop. Pour the liquid into a bowl canned compote, put on the stove, heat the composition.
2. Dilute starch drinking water. When the syrup begins to show signs of boiling, pour in the white mixture in a thin stream. We try to do this not in the middle of the liquid, but closer to the walls of the dishes.
3. Thoroughly mix the aromatic mass, let it boil, after 2 minutes we finish cooking.

We spread the jelly from the compote on a plate, decorate the dish delicious berries or fruit taken from a can of canned food.

How to cook thick oatmeal jelly

Required Ingredients:

• oat flakes "Hercules" - 100 g;
• milk - 1 l;
• raisins - 25 g;
• granulated sugar - 300 g;
• butter - 50 g;
• cocoa powder - 50 g;
• the amount of vanillin and pumpkin seeds is used according to preferences.

Cooking method:

1. We weed out oatmeal flour, place the composition on a baking sheet, lay out the butter divided into parts, send the products to the oven (50 ° C). Periodically stir the hercules, fry it to a slightly brown hue.
2. Mix the sifted flour with cocoa powder, add the mixture to the milk heated to a boiling state. We add flakes, vanillin, pre-scalded raisins to the composition. Boil food for 5 minutes with constant stirring.

Pour the finished dish into glasses, sprinkle with crushed nuts or pumpkin seeds, serve cold.

From frozen berries

The popularity of jelly from frozen berries lies in the real possibility of getting a dish at any time of the year.

Composition of ingredients:

• high-quality starch - 50 g;
• bottled water - 1 l;
• frozen berries (mix) - 600 g;
• regular sugar -100 g.

Cooking method:

1. Defrost the package berry mixture, grind the products through a fine sieve. Spread the resulting mass on gauze folded in two or three layers, squeeze maximum amount juice.
2. We place the remains of crushed berries (cake) in a saucepan, fill them with purified water, boil for 10 minutes. We filter aromatic composition, mix with white sugar, bring to a boil.
3. Dissolve starch in fragrant juice, carefully combining the powder with the liquid, pour the mixture along the walls of the dish into the boiling broth. We continue heating until the first signs of a new boil, immediately set aside the food from the fire.

We increase or decrease the amount of starch and sugar, depending on how sweet and thick the dish we want to cook.

Homemade milk jelly

Introducing wonderful drink, derived from Ukrainian cuisine.

Grocery list:

• eggs - 5 pcs.;
• milk - 2 liters;
• flour (preferably wheat) - 60 g;
• vanillin;
• regular sugar - 200 g.

Cooking features:

1. Thoroughly grind the separated yolks and white sugar. We dilute the sifted flour in half a glass of milk, combine with the egg composition, beat the mixture well with a whisk or blender.
2. the rest whole milk bring to a boil, pour in the flour part of the dish. We continue heating the products, preventing the composition from boiling. Constantly stir the food until it reaches a thick and uniform consistency.
3. Cool food to 70 ° C, add whipped proteins, add right amount vanillin.

Homemade milk jelly, like any other type of this dessert, is desirable

sprinkle with sugar or powdered sugar so that a film does not form on the surface of the dish.

However, for lovers of an appetizing “lid”, such processing is not required.

from cranberries

A bright red dietary product is a natural "supplier" of aspirin (acetylsalicylic acid) necessary for the body.

Composition of components:

• white sugar - 30 g;
• starch (preferably potato product) - 90 g;
• drinking water - 1 l;
• fresh cranberries - 1 cup.

Cooking order:

1. We carefully sort out fresh berries, rinse well, squeeze the juice out of them, leave it for a while in the refrigerator.
2. Pour cranberry pomace with highly heated water (450 ml), boil for a quarter of an hour, then filter the liquid. To prepare jelly from this berry, you can not use aluminum utensils - the dish will “turn blue”, acquire an ugly color.
3. Next, add white sugar, bring the mixture to a boil, pour in the starch powder diluted in a glass of purified water. Thoroughly mixing the ingredients of the food, continue cooking until a thick homogeneous mass is formed.

Pour the squeezed juice into the cooled jelly, put the dessert in bowls, serve with fresh cream.

From sea buckthorn

small yellow fruits - autumn gifts nature preparing for winter. delicious food can be obtained from frozen sea buckthorn, but the food from freshly picked berries will be the most useful and fragrant.

Product List:

• corn starch - 60 g;
• purified water - 1 l;
• sea ​​buckthorn - 200 g;
• regular sugar - 100 g.

Cooking technology:

1. We sort the fruits well, excluding the ingress of leaves and twigs of sea buckthorn. We grind the dried berries through a fine mesh sieve, using a spoon or a wooden pusher for this.
2. The remaining cake is laid out in enamel pan, pour almost boiling water, boil for up to 10 minutes. We filter the composition, add granulated sugar, mix the sweetness well, heat to a boil. Do not forget to remove the foam that appears.
3. We dissolve the white powder in 100 ml of chilled liquid, filter the liquid, pour it into the prepared jelly. We heat the food as much as possible, preventing it from bubbling.

We are finishing cooking. Pour in the chilled juice, mix the fragrant mass, use it in a cooled state.

How to cook jelly from a pack

Portion concentrate is sold in paper, metallized or plastic bags. Information on how to use the product is given by the manufacturer on the packaging, however, it is not possible to cook jelly from a pack correctly in all cases.

Cooking method:

1. A standard bar of dry product usually consists of 250 g of powdered sweetness. If the contents of the package have not turned into a “piece of stone”, simply crush the composition with a crush. Otherwise, you will have to use a grater.
2. We dissolve the concentrate in 200 ml of chilled boiling water, mix the mixture well until the liquid “absorbs” all the grains.
3. We fill the pan with 1 liter of bottled water, heat it to a boil, pour in the prepared liquid mass, constantly working with a wooden spatula. Boil the food over high heat until the desired consistency is obtained.
4. currant - 300 g.

Meal preparation:

1. We sort out fresh berries, wash them well and dry them, then grind the workpiece using a juicer or sieve. The resulting juice must be filtered.
2. Pour the remaining pulp with 250 ml of purified water, boil the composition for up to 7 minutes, again pass through several layers of gauze. Add regular sugar to the resulting broth, bring the mixture to a boil. We attach high-quality starch, carefully diluted in 100 ml of purified liquid.
3. Boil the jelly for 4 minutes, without ceasing to stir the sweetness, then turn off the heat.

Pour in Fresh Juice into a thick mass, lay out the food in vases or other portioned containers.

In the old days, they did not think about how to cook jelly. This dish was so familiar and loved that they prepared it as an everyday and holiday food used in medicinal and preventive purposes. We take an example from our wise ancestors, we will always be full, healthy and happy!

Kissel is a drink with history, but undeservedly forgotten in our modern times. And in vain! Delicious cool jelly wonderfully refreshes summer heat, and warm jelly in winter time warms and soothes. 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. 2 tablespoons of sweetener and a quarter of a small spoon are added to the strained liquid. citric acid. The drink is then reheated and brought to a boil.

In 250 grams cold water you need to dissolve 2 (without a slide) tablespoons 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 big fire and boil.

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 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 is poured into the finished jelly and fruit syrups 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 sea ​​buckthorn drink while constantly stirring it. After 5 minutes of cooking, add the remaining sea ​​buckthorn juice, after which the broth is removed from the fire.

Cherry

Cherry - perfect berry for jelly, so almost everyone knows how to cook cherry jelly and how tasty it comes 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 natural drink 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 the new kind and taste, but not everyone knows how to cook jelly from compote. To do this, add a little to warm, but not hot compote liquid starch. It is better to first mix the starch with a small amount 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 warm water, rearranged on a light fire until it starts to boil, then filter through a strainer.

To the drink you need to add 5 tablespoons of sugar and a starch solution (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.

Ways to weld delicious jelly came up with a lot. 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 total time cooking - 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 cooking recipe cranberry jelly, the rest are cooked in the same way:

Bon appetit!

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

How to cook jelly?

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

Want to thick jelly- take 3-4 tablespoons of potato starch per 1 liter of water. To get an average density, you need 2-2.5 tablespoons, and for liquid drink 1 heaping tablespoon will suffice.

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

If you start to boil, then the drink will turn out to be liquid. But to get a thick jelly, after adding starch, boil the mass 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 has a milder taste.

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

Vitamin cranberry jelly

Kissel from cranberries - not only delicious drink, it is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick household members, especially children.

We will need:

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

How to weld:

1. we wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
2. we breed starch 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.

Kissel from apple juice

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

We will need:

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

How to weld:

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

Thick jelly "Healing" from wild rose

Rosehip sour drink will help to overcome colds and will be 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 weld:

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

Milk jelly

This is a quick, tasty and healthy dessert that both kids and adults will love.

We will need:

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

How to weld:

1. dilute the 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. mix well and let cool. Serve with any jam or jam.

Not only tasty, but also healthy

obvious the benefits of kissels for digestion: they are viscous and therefore act very beneficially on the condition of the stomach. It is good to drink them even with gastritis and peptic ulcer, they, enveloping the inflamed walls of the stomach, relieve pain. For those who have acidity, this healing drink is also useful.

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

About how to cook oatmeal jelly without the addition of starch, is described in this video:

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By the way, this is where the word “kissel” came from - the oldest way of making jelly and determined its name. And the result was a thick jelly that could be cut into pieces with a knife.

Before you is a scan from the Dictionary of Cooking, Henchmen, Candidates and Distillers, published in St. Petersburg in 1795-97. Here is how the jelly was seen then:

Which starch to take?
Rice starch will give the jelly a cloudy, unattractive look. It is best used in opaque sauces and desserts. For example, in blancmange.
Corn starch, like rice starch, does not give the desired transparency. He is impossible better fit for sauces and cooking 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, bakery industry and in the preparation of Turkish delight. We will not undertake to experiment with it, and buying it is a rarity.
Potato starch - this is the ideal product for preparing our national dessert. Yes, it’s dessert, because jelly can be made both liquid and thick enough to be eaten like jelly and served with whipped cream.

What to cook 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 did not meet only jelly from pears and peaches.
Kissel is made from dried fruits, fruit juices and red wine.
Milk jelly - from cow's 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, sparse jelly - a drink that quenches both hunger and thirst. But thick jelly is an independent dessert that can be made with berries and served with whipped cream or sour cream.
To prepare a thin jelly for 1 liter of liquid (fruit broth, juice), you will need 2 tbsp. tablespoons (without a slide) potato starch and 3 ½ - 4 tbsp. spoons for thick jelly.
Potato starch before cooking is diluted in ¼ cup of cold water or fruit decoction, juice, milk, wine.

Kissel laws!
1. Starch does not dissolve in liquid. If it is diluted in water (milk) in advance, it will settle to the bottom, so before brewing jelly, the starch must be mixed again.
2. Starch should be poured in while 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 kissels, such as cranberry, are not recommended to be cooked in aluminum cookware- it will acquire an unappetizing color.

Kissel from blackcurrant (cranberries, cranberries, 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 (it is very convenient to do this in a colander), add sugar and put on fire.
Dissolve starch in ¼ cup cold water. In a boiling broth with continuous stirring, add diluted starch and at the same time pour in the squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Milk jelly
For 1¼ liter of milk: 125 g sugar, 2-3 tbsp. spoons of potatoes or cornstarch, vanilla extract.
Boil a liter of milk, add a couple of drops of vanilla extract. Dilute starch in ¼ cup of cold milk and brew jelly. Serve warm or chilled.

Dessert Rote Grütze
How to cook kissel 200 g strawberries, 200 g raspberries, 200 g currants, 200 ml water, 50 ml red wine, 1 cup sugar, 50 ml red wine, 4 tbsp. l. potato starch.
Place berries, water, wine and sugar in a saucepan and bring to a boil, cook for 15 minutes. Pour the starch diluted in water and cook for half a minute. Cool and serve with sour cream or whipped cream.

Kissel needs to be cooled quickly. When stored hot for a long time, the dessert liquefies. On jelly, after cooling, a film forms. To avoid this, the surface is sprinkled granulated sugar or powdered sugar. From frequent mixing, thick jelly liquefies.

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