How is jelly made. Standard drink recipes

Summer is the time for fresh fruits and berries, which we missed so much all year. But a person is so arranged that even the most wonderful things quickly bother him, he begins to want variety. And with regard to juicy summer fruits, this rule, unfortunately, also works. Therefore, even fruits plucked from a branch sometimes want to be processed before eating: boil, bake in pies, or at least sprinkle with sugar. There is nothing wrong with this, especially since most dishes prepared using natural fruits and berries retain their natural benefits and brightness of taste. And in order to expand the range of your summer delicacies, we suggest adding another wonderful drink to the daily menu - jelly. Moreover, unlike some other delicacies of the hot season, jelly can be prepared even when it gets cold outside, so that it reminds of sunny days. To do this, you just need to get pre-prepared jam or compote from the shelf, remove the berries frozen in the summer from the freezer. But first things first. And about how to cook jelly at home, and about the benefits it will bring to you and your household.

Kissel: history, composition and benefits
Kissel is a very ancient drink, and once it was even considered a completely independent dish. And this is not surprising, given its nutritional value and saturation with many useful substances. The first mention of kissel can be found in the annals of Ancient Rus', where poets and historians of those years speak of him with undisguised respect and love. And you will probably be surprised to learn that then they didn’t drink jelly, but ... cut it with a knife and ate it with meat broth. This is explained simply: our distant ancestors did not cook jelly quite, or rather, not at all the way we do. For its preparation, they used peas, different types of flour, sourdough and vegetables. Kissels became sweet much later, and initially even the word “kysl” (“kysel”) itself meant sour, or fermented, food. But even then, jelly, sweet or salty, liquid or frozen, was considered a delicacy and was served on exceptional occasions or as a treat for dear guests. It was supplemented with vegetable oil, milk, fried onions.

The famous "Tale of Bygone Years" reports that about 1000 years ago, kissel was traditionally served at a wake. And around the same time, he began to gradually acquire the features of a sweet drink familiar to us, when they began to use fermented oat milk for its preparation, and then use not only oatmeal, but also wheat, rye jelly more and more often, up to turning it into everyday and sweet dish. Although, of course, it is difficult to recognize the same delicacy in our usual jelly and food, to create which it was necessary to pour oatmeal with water in the evening, put a piece of rye bread in it for sourdough, and in the morning strain the sour flour mass through a sieve and, adding salt and stirring, boil until a thick and viscous consistency is obtained. Such jelly could easily feed a whole village family to the full. In contrast, modern kissels are considered dietary drinks. But they did not become so immediately, but only gradually, in the process of a slow but sure transformation of the recipe, refusal to use oil, replacement of bran and flour with starch, and bread with fruits and whole grains. Thanks to these transformations, today culinary specialists can already afford to serve jelly as a dessert dish, and caring mothers can treat their children not only with delicious, but also with a crane of healthy sweetness.

The chemical composition and nutritional value of jelly are determined by the presence of starch (or sometimes other high-carbohydrate thickener) and natural fruits (fruits, berries, etc.) in it. Of course, the detailed composition and properties of the finished dish directly depend on what components it is prepared from, as well as on their quality, but in any case, you can count on the fact that even a portion of freshly brewed fruit and berry jelly will supply the body with:

• energy due to complex carbohydrates, some of which are in starch, some in sweet berries and fruits.
  
• dietary fiber necessary for normal digestion and absorption of nutrients.
  
• vitamins: group B, ascorbic acid (vitamin C), fat-soluble A and E, PP.
  
• macronutrients: potassium, calcium, magnesium, phosphorus, sodium (this is the main composition that can be supplemented by changing the composition of jelly).
  
• trace elements: mainly iron, but other rare constituents are possible.
  
• water as the main chemical element for all living organisms and maintain the metabolic rate.
  
• proteins, fats and organic acids, which are contained in jelly in small quantities, but these important nutrients also play their role - first of all, facilitating the absorption of other components of the chemical composition.
  

With such a nutritional value, jelly remains a fairly non-caloric and easy-to-digest product - on average, it contains only about 50-60 kcal / 100 g (the vast majority is from carbohydrates). This makes it extremely useful for people with a weak digestive system, diseases of the esophagus, stomach, duodenum. Kissels are indicated for patients with high acidity, a tendency to ulcers and gastritis, because of their alkaline composition, which has a corresponding acid-neutralizing effect on the body. In addition, jelly is considered a fairly powerful anti-inflammatory, antiseptic for colds and even infectious diseases. It improves immunity due to the high concentration of vitamins and minerals, and is recommended for the first symptoms of colds and flu, and to speed up recovery after quiet and other diseases as a tonic and tonic.

Any jelly has a mild diuretic, choleretic and laxative effect. As a dietary dish, it is part of several therapeutic diets (sanatorium tables), including those for diseases of the liver and gallbladder. It is prescribed for blood purification, improvement of its composition and density, prevention of anemia and hypovitaminosis. It has been noticed that the healing effect of jelly even extends to improving visual acuity, elasticity and cleanliness of the skin, shine of hair and strength of nails. But at the same time, jelly should be used with caution by people with a tendency to allergic reactions, paying attention to the composition of the drink and avoiding potentially dangerous components (some fruits and berries have a strong irritating effect, despite softening due to the viscous starch consistency of jelly). Those who are inclined to be overweight should not get carried away with jelly - there are a lot of carbohydrates, although complex, in it. And, of course, all the commendable reviews about jelly refer exclusively to a freshly prepared drink from quality products. Kissel that has been stored for a long time in violation of sanitary safety requirements (in heat, under open sunlight, etc.) can be not only not useful, but also potentially hazardous to health due to the development of pathogenic microorganisms in it. Therefore, be sure to follow the recipe for cooking and the rules for using jelly both at home and in catering establishments.

Kissel recipes at home
Any jelly is primarily water, fruits (berries) and a thickener. And then the fun begins: culinary creativity. After all, you can use absolutely any fruits and their combinations, including not only fresh, but also frozen, canned and even dried fruits. The thickener also allows you to experiment: with starch, oats and even fermented milk products. And, of course, no one will forbid adding your favorite flavors (preferably natural) and spices to the jelly: vanilla, cinnamon, cloves, ginger, etc. - this will only benefit its taste, aroma and beneficial properties! Depending on the cooking time and the amount of ingredients, you can vary the thickness and transparency of the jelly, serve it as a drink or dessert, drink from a glass through a cocktail straw, or eat with a spoon. Beautifully decorated and served in original dishes, your homemade jelly will appeal to discerning gourmets, indefatigable sweet tooth, and capricious kids. It remains only to choose a recipe to your taste and immediately cook jelly at home:

1. Kissel from fresh berries. Take 300 grams of ripe cranberries (can be replaced with currants, cherries or other berries), 3 heaping tablespoons of potato starch, sugar (for the specified amount of raw materials from 6 tablespoons for sour jelly to 10 tablespoons for sweet jelly), three liters drinking water. Rinse the berries under running water, remove the leaves, stalks and damaged parts. Place the berries in a deep saucepan, cover with water and place over medium heat. While the water with the berry reaches the boiling point, dissolve the starch in a glass of additional water at room temperature, stir until the lumps are completely eliminated. Set the starch water aside for a while, and remove the boiled berry from the water (if it has retained its integrity) or strain through cheesecloth. The cake is no longer needed, and in the berry water, reducing the heat under the pan to a minimum level, slowly pour in the water with starch in a thin stream, stirring constantly. Add sugar and stir. Wait for the contents of the pot to boil again, and feel free to turn off the heat. Stir the jelly again, cover with a lid and leave at room temperature until completely cooled.
   
2. Kissel from frozen berries- a recipe for any time of the year when fresh fruits are not at hand. Take a package (about half a kilo) of frozen cherries, currants and / or cranberries (you can use one or several types of berries at once), 2 liters of water, 3 full tablespoons of potato starch, 6 tablespoons of sugar (more can be), a slice of lemon. Without defrosting first, pour the berries in a saucepan with water and bring to a boil. After boiling, put sugar in a saucepan and let the contents boil over medium heat for about 7 minutes. Strain the berries through a sieve, remove the cake, put a lemon in the liquid and return the saucepan to the stove. Dissolve starch in a glass of water at room temperature or warmer, stir thoroughly. When the berry water in the pan boils again, pour water with starch into it in a thin stream, stirring constantly. After that, leave the jelly to boil for another 3-4 minutes, no more (otherwise the drink will turn out to be too liquid due to the destruction of starch). Remove from heat and let cool before serving. Sugar to taste can be added to the finished jelly.
   
3. oatmeal jelly- an alternative to starch jelly, even more healthy and tasty. Unlike the dessert drinks described above, it is considered a remedy for pancreatitis and some other diseases, and is also known as Izotov's jelly after the doctor who created and patented the recipe. You can also prepare Izotov's oatmeal jelly on your own - for this, take a pound of oatmeal, 100 ml of kefir and 1.5 liters of water. Pour kefir into a sterile three-liter jar, put flakes in the same place and fill with water at room temperature, mix. Close the lid tightly and place in a dark place for 2-3 days. After this period, a leaven is formed in the jar, which is necessary for the further preparation of jelly. Filter it twice through a sieve into a deep pan, and you get two useful products: a whitish cloudy liquid from under the flakes and the flakes themselves. The liquid is a jelly concentrate, and you can use the flakes at your discretion for making porridge, soups, etc.
   Return the jelly concentrate filtered from the flakes to the jar and leave it again at room temperature in the dark, now for a day. The next day, the liquid should separate into two fractions: a white precipitate and a clear liquid. The liquid can be drunk immediately, and the sediment can be used for cooking jelly: dissolve 5 tablespoons in two glasses of water and cook for 5 minutes, stirring occasionally. Then add a pinch of salt, a teaspoon of sugar and 50 grams of butter. Cool down. Kissel turns out to be thick and rich, and for the greatest usefulness it is recommended to eat it for breakfast along with a slice of rye bread. As for the concentrate, it can be used until it runs out, for another two to three weeks if stored in the refrigerator. In addition, Izotov's oatmeal jelly is often found in healthy homemade baking recipes.
   
4. Milk jelly, which is so often mentioned in Russian folk tales, is not difficult to cook. To do this, take 1 liter of milk, 3-4 tablespoons of sugar, 3 tablespoons of potato starch, a bag of vanilla sugar or a little natural vanilla, 4 tablespoons of pitted berry jam (or jam). Separate 1 cup of milk and dissolve the starch in it, stirring until the lumps are completely eliminated. Bring the rest of the milk to a boil in a saucepan, and then carefully and slowly pour in the milk with starch. Wait for the jelly to boil again and, stirring, cook it for 4 minutes. Adding vanilla, sugar and jam. After the milk jelly has cooled, it can be served with honey as a drink or put on the bottom shelf of the refrigerator for several hours, where it will turn into soft jelly and can be used as a dessert.
   
5. Kissel from compote. Another "winter" recipe, for the implementation of which both homemade and store-bought compote, canned in a jar, are suitable. You can also use juice. Take 1 liter of juice, liquid compote (without pulp and fruit), 4 tablespoons of potato starch, a bag of vanilla sugar or vanillin, granulated sugar to taste (depending on the sweetness of the compote itself), cinnamon or other spices to taste. Pour the compote into a saucepan, adding vanilla, sugar, cinnamon to it. Put on fire and wait until it boils. Dilute starch in half a glass of drinking water until completely dissolved. In a thin stream, stirring constantly, pour the starch water into the boiled compote. Bring to a boil again, remove from heat and set aside. Serve cooled, after mixing and removing the formed starch film from the surface of the jelly.
   
6. Kissel from jam (jam, jam). Kissel from dried fruits. Both of these recipes were invented in the cold season and involve cooking jelly using the same technology described above, with preliminary preparation of a liquid fruit component. In the first case, the jam is dissolved in drinking water to make a kind of compote. In the second, it is necessary to cook dried fruit compote, remove the pulp from it, and use the liquid for cooking jelly. Of course, such jelly in terms of nutritional value and vitamin content is significantly inferior to a drink made from fresh fruits, but still they will bring more benefits than jelly made from food concentrate. Therefore, if you want to cook jelly in the absence of natural ingredients, do not be lazy to show your imagination and find a way out by using jam, dried apricots, dried apples, dates, raisins, etc.
   

There are a huge number of recipes for gourmet desserts, which are based on the same fruit and / or berry jelly. This delicacy can be so multifaceted: from a drink familiar from kindergarten to a multi-layered restaurant delicacy, which includes wine, spices and other expensive ingredients! Experimenting with serving and serving, decorating jelly with cream, whipped cream and pieces of exotic fruits, you can achieve the most unexpected results and make an indelible effect on friends and family. All these are the qualities of a good housewife who knows how to cook jelly at home and turn it into an exquisite independent dish, sauce or decorations for pancakes, cheesecakes, pancakes ... Improvise, cook healthy and fragrant jelly. Bon appetit!

The main property that distinguishes jelly from other drinks is its density. The main question that inexperienced housewives ask when preparing jelly is how much water and starch you need to have in the recipe in order to get the desired consistency of the finished drink.

Ready-made jelly, the cooking of which has different time requirements, has a different density also due to the form in which the main fruit and berry ingredient is used - in powder, frozen or fresh.

Basic requirements for jelly

In order for the drink to taste good, it is necessary to adhere to some rules during their preparation, requiring that the jelly be homogeneous and without lumps. For this:

1. Starch must be diluted separately in cold water.
2. It will protect against the formation of lumps and dilution of briquetted jelly in cool water.
3. When cooking fresh berries and other bases in a drink (milk, cereals), the thickener diluted in water must be poured into the finished mixture in a gently thin stream, constantly stirring the composition.
4. Kissels are boiled for up to 5 minutes (this is the limit) and only at the moment when bubbles appear on the surface, they are turned off. This indicates that the jelly is ready. With longer cooking, jelly may not get the desired consistency.
5. Before using powder jelly, it is recommended to soak the product in a pack in cool water at room temperature.

In the requirements for how much to cook jelly in a slow cooker, the housewives tend to the optimal time of 15 minutes in the "Steam cooking" mode. Then for 30 minutes leave in the "Heating" mode.

Lumps in jelly do not just spoil the taste. The starch collected in a clot, which then enters the stomach in this form, can provoke intestinal upset.

There is a standard technology for making jelly, which requires 1 liter of the finished drink to be prepared:

• to get liquid jelly - you need to dilute 0.5 tsp in a glass of water. starch or other thickener;
• to make thick jelly in bowls, dilute 2 tsp in 1 glass of water. thickener;
• to have a semi-liquid composition - 1 tsp. thickener.

Otherwise, powder jelly is prepared, the technological map of which requires soaking the briquette in 300 ml of water. It should be noted that in this type of product, a fruit and berry or milk component, starch, and citric acid are already mixed. For baby food, fruit and berry concentrate is used, and starch in the amount per 100 g of the product is 1.5 g.

Children's jelly, the method of preparation of which is carried out on the basis of the technological map, has the following requirements:

1. In 1/3 of the total part of the water, the dry product is diluted.
2. Stir and pour into the rest of the water, bring to a boil and turn off.

This method demonstrates how to make jelly in preschool institutions in accordance with established sanitary and technological standards.

Standard drink recipes

Despite the fact that the housewives prepare jelly in different ways, the classic recipe has remained unchanged among the Slavs for several centuries. The so-called "right" drink.

So, how to cook jelly at home correctly? First of all, natural products are needed - juice from fresh berries. From what is required - the preparation of liquid jelly or its thick version, depends on how many tablespoons of starch you need to include in the recipe.

Cooking

1. Syrup is boiled: sugar is added to 750 ml of water to taste so that the syrup has a dense consistency.
2. Preparing natural fresh juice.
3. Next, starch milk is prepared, while the jelly has the following proportions: in 1 glass of cold water, 2 tbsp is diluted for a liquid consistency. l. starch, for thick - 4 tbsp. l. Stir until the color is whitish. Starch liquid is calculated for 1 liter of the whole drink with syrup.
4. Carefully pour the starch mixture into the boiling syrup, then quickly stir and turn off for 20 seconds. Kissel without lumps is a prerequisite for cooking.
5. After the thickening has appeared, it is necessary to immediately pour the juice and mix. Boil - turn off immediately.

This method of how to make jelly at home with natural juice allows you to end up with a healthy, aromatic drink with the taste of fresh berries.

Knowing how to cook jelly at home according to this recipe, you can change the taste part to:

• berry-fruit;
• milk and cream;
• coffee;
• vegetable;
• egg.

Thick kissels

Many housewives prefer to diversify the menu by adding some changes to dishes that have long been loved by family members. Knowing how to cook thick jelly, you can get a wonderful dessert that adults and children will like.

Kissel-chocolate dessert

1. Pour a guest of fresh berries into 500 ml of water, boil for several minutes, when the berries come up, turn off the compote. Remove berries by straining.
2. In 1 glass of water, dilute 2 tbsp. l. starch, pour in a thin stream into boiling compote, stirring. Boil 2 minutes. Switch off.
3. In 500 ml of cold milk, pour 1 tbsp. l. oatmeal and 1 tbsp. l. Sahara. Boil until thick, add 0.5 tsp. vanilla sugar. Cool down.
4. In 500 ml of milk, add 3 tbsp. l. sugar, 2 tbsp. l. cocoa powder and 1 tbsp. l. butter.
5. Separately, stir in 0.5 cups of water 2 tbsp. l. starch. When the cocoa mixture boils for several minutes, becoming viscous, pour the starch mixture into it carefully and stirring, boil for 1-2 minutes until thick. Cool down.
6. Put berry and milk desserts in layers in ice cream glasses, chocolate on top. Decorate with a sprig of mint.

Kissel prepared according to this recipe is served cold.

How to cook a thick jelly for a baby's diet is a frequently asked question by young mothers. But in this case, it is worth recalling that for babies up to a year old jelly is not sweet, with a liquid consistency, and a jelly of a thicker density can be given to a one-year-old child and older children.

The recipe for thick jelly in plates is easier to prepare:

1. On the basis of any juice, jams or boiled frozen berries in the proportion of 200 g of product per 1 liter of liquid, cook compote. Berries and fruits do not need to be defrosted. It is enough to boil them for 10 minutes. Add sugar according to the sweetness of the berry.
2. In a glass of liquid from a chilled compote, dilute 4-5 tbsp. l. starch.
3. Bring the compote back to a boil and carefully pour the starch into it, stirring. Boil for 2-3 minutes.
4. After the drink has cooled, it will thicken. It can be eaten with a spoon, adding whipped cream.

The requirement for how much jelly is stored in the refrigerator is the same for both liquid and thick drinks. Drink it within 2 days. For young children, the shelf life of jelly is limited to a few hours.

Useful live jelly

For a long time, such a term as “live food” has appeared in everyday life. This phrase has a huge meaning - the benefits, environmental friendliness of the product, high nutritional and taste indicators. Live jelly can be prepared independently, with environmentally friendly ingredients.

Huge benefits, since ancient Rus', oats bring to the human body. The rich chemical and biological composition of this component, as well as the special preparation in the form of a sour oatmeal drink, makes this dish indispensable for health.

The recipe is especially in demand today - how to cook oatmeal jelly for those who prefer a healthy diet. Before making jelly at home, it is necessary to germinate non-peeled oats and wheat grains:

1. In the evening, start sprouting oats (800 g). Pour the grains into a container, pour several times and drain the water. Pour the last time with water and leave for several hours - you can overnight.
2. In the morning, drain the water and cover the container with a cloth.
3. During the day, the grains can be turned over so that they do not dry out.
4. Rinse the grains again in the evening.
5. The second stage is the germination of wheat (200 g) in the same way as oats.
6. Wash grains of wheat and oats in the morning. All seedlings are ready.
7. It should be noted that it takes 2.5 days to germinate oats, 1.5 days for wheat.
8. Please note that the soaking steps should last at least 12 hours.

The second stage of how to properly cook live jelly is to grind it. Sprouts just need to be passed through a meat grinder several times.

The third step in preparing such a jelly is soaking the germinated grains in 2.5 liters of water. The grains are stirred occasionally.

The fourth stage shows how to cook jelly from the base, which is made by squeezing soaked sprouts and filtering them through a sieve.

How to cook jelly at home at the fifth stage will not be difficult. The squeezed liquid must be combined with 1 liter of water and put in a cold place. After standing for 3 days, you will get a drink that resembles heavy cream in consistency.

Such jelly has a shelf life of no more than 2 weeks. Before drinking, the drink must be shaken, as all the most useful settles to the bottom.

Liquid kissels

There are many ways to cook liquid jelly. As a rule, kissels can be prepared according to the same recipes, but at the same time, the amount of starch can give the finished drink the desired consistency. The hostesses themselves choose whether the final product will be liquid or thick.

Kissel liquid, the recipe of which we propose to prepare, can change its consistency during the cooking process, if by 1 tbsp. l. increase starch composition. Step-by-step preparation of jelly from jam will help you figure it out:

1. Heat up a saucepan with 1 liter of water. Then pour 6 tbsp. l. any pitted jam.
2. Strain the finished compote, add to the liquid 3 tbsp. l. sugar and a pinch of citric acid.
3. In 1 glass of water, dilute for liquid jelly 2 tbsp. l. starch. If you want to make jelly thicker - 3 tbsp. l. For very thick - 4 tbsp. l. and more.
4. When the compote boils, add, carefully pouring in the starch mixture. Stir well. Boil 1 minute. Kissel is ready.

There is no basic requirement for what jelly is served in. For a liquid drink, you can use a cup, a glass. For small children, it is poured into a bottle, but there should be a hole in the nipple larger than for a regular mixture. For thick kissels, bowls, bowls, dessert cups are suitable.

How to make a thick jelly based on liquid while it is being cooked is not difficult: dilute a little starch in a small amount of water and also pour it into the jelly, stirring it thoroughly. Boil - turn off.

But in order to make the consistency of thick jelly liquid during the cooking process so that it does not lose its taste, it is more difficult. But there is a way out. To do this, you need to cook 1-2 cups of compote, strain it, add it to the jelly and bring it to a boil again. Cool and the jelly of a more liquid composition is ready for use.

Sugar should be added to the drink during the cooking process and to taste. The sweeter the main product in the jelly, the less sugar should be put in it.

Potato starch is not put in milk jelly, they can be cooked on the basis of a cereal component or with the addition of corn starch, but the starch diluted in the liquid should be filtered. A milk drink with corn starch is brewed longer (about 5 minutes).

Some chefs have their own vision of how to properly cook jelly. To do this, they advise dividing the total amount of water. If compote is boiled in 1 liter of liquid, you need to dilute sugar in 1 glass, and starch in another. Combine these two parts and add to the larger remaining part, where fruit and berry compote should be cooked.

Kissels are sold for sale in briquettes, powder and frozen packages. You should carefully study the composition, expiration dates and storage periods before buying concentrated dry jelly. Be sure to consult a pediatrician before including this drink in the diet of children.

Since childhood, each of us has known the taste of rich berry or fruit jelly. It is not for nothing that grandmothers and mothers prepare it for their child, because such a dish is known for its healing properties, is rich in vitamins and is simply a very tasty thirst-quenching drink. It is also recommended for dietary nutrition and boosting immunity.

Choosing the ingredients

Kissel is a dish present in the menu of many countries. Initially, it was obtained by fermenting oat milk. Rye and wheat varieties were also prepared. This dish was everyday and was served cold or hot with butter, milk, onions or sweets. Later, fruit and berry sweet jelly appeared when potato starch spread.

The basis of any jelly is a thickener, most often starch, with which it turns into a gel or jelly. Which thickener to choose depends on the option that will be prepared.

• Rice starch. It is more often used for sauces, but if you add it to jelly, it will turn out to be cloudy. Slightly overpowers the taste of the rest of the ingredients.
• Corn starch. Just like rice starch, it gives cloudiness, but is lighter for jelly. More suitable for a dish with the addition of oatmeal or milk.
• Wheat starch. It is rarely used at home, as it is mainly added in the production of sausages or bakery products.
• Potato starch. Ideal for making jelly, as the hostess can control the density and transparency of the finished drink herself. In addition, potato starch does not interrupt the taste of other ingredients.

In addition to starch, water, sugar are used in jelly, and fruit juices, fruit drinks, fresh or dried berries and fruits, milk, chocolate, oatmeal or cereals, jam, raisins, dried apricots are added to give the finished dish a special taste.

To give additional notes, you can use vanilla, citric acid or cinnamon.

Cooking technology

To prepare jelly at home, you can use ready-made semi-finished products with dry powder purchased at the store, or make a drink by adding starch separately. Of course, the powder method is easier and faster. All that is required is to stir the powder in water and carefully, while stirring, pour into boiling water. Until the second (final) boil, stir so that lumps do not form. You must first familiarize yourself with the proportions indicated in the instructions on the package with the semi-finished product.

If you cook not from a dry powder, then you need to take into account that, according to its consistency, jelly can be divided into three groups:

• liquid- one tablespoon of starch (25-35 grams) is placed per liter of liquid;
• semi-liquid- for one liter of liquid - two tablespoons of starch (45-55 grams);
• thick- for one liter of liquid - three tablespoons of starch (70-90 grams).

Starch is diluted in boiled cold water or milk, and then filtered. Be sure to prepare the base of the jelly. After pouring water into the pan, add sugar and other products, for example, survived berries or finely chopped fruits, and bring it all to a boil. Then add the diluted starch to the base and cook for another 2-3 minutes (sometimes it takes more time, depending on the fruits used).

Alternatively, you can cook jelly in a slow cooker. Prepare the starch, mix with the base and, placing everything in a slow cooker, cook, indicating the “steamed” mode, for 15 minutes, then leave for about 40 minutes, do not open the lid. If everything is done correctly, then the result will be a fragrant and tasty jelly.

There are a large number of different recipes for making jelly: desserts, snacks, cereals, healthy options, drinks. We present the most popular and interesting of them.

Packaged jelly

Now in every grocery store you can see a varied selection of instant jelly in bags. This recipe is the fastest and easiest.

To prepare, you will need a purchased package with a mixture and water. Boil the liquid and pour it into a medium mug with the powder already poured out. To stir thoroughly. To make the jelly thicker, you can brew two bags.

Kissel from a briquette

In addition to packages with jelly, on the shelves of stores there is jelly by weight or pressed in briquettes. These options are semi-finished products, they already include the right amount of sweetener, starch and various flavors.

For cooking, a standard briquette and the required amount of water are taken. In the container, the unpacked pack is filled with water and immediately mixed to a single consistency. Then you need to boil water in a saucepan and carefully add the prepared concentrate, continuing to stir with a spoon. After boiling again, remove from the burner and cool. Kissel is ready.

Berry-fruit jelly

The recipe is classic and often used by housewives. Here you can use frozen or fresh berries and fruits. Using a sieve, wipe the fruits (pre-frozen frozen). Place the resulting mass in a container and add water.

Boil and keep on fire for about one more minute. Strain and put again on a heated burner, add granulated sugar and starch diluted in the required proportions, boil, add chilled juice and turn off the stove.

Kissel with berry or fruit jam

For a sweet tooth, you can cook jelly with the addition of jam. During the period of colds, jelly with raspberry jam is ideal, as it contains acetylsalicylic acid.

First, let's prepare the starch: if you want to be thinner, then you should take one tablespoon, and if it's thicker, then two. When the starch is diluted in cool water, we proceed to the broth: pour about a liter of water into an enameled container and heat, then put the jam, stir and cook for 5 minutes. If there is foam from the jam, it is better to remove it.

To make the jelly transparent, it is better to strain the broth through a sieve and return to the pan.

We add sugar less than usual, because it was already present in the jam itself and do not forget about a pinch of citric acid. At the same time, carefully pour in the starch, which was already waiting for its turn. Stir thoroughly and bring to a boil. Delicious jelly with jam is ready.

Instead of jam, you can add dried fruit compote, dried apricots, raisins or prunes, but you will need less water.

Kissel with milk

For this type of dish, you will need one and a half liters of milk, 5 tablespoons of fruit syrup, the same amount of starch, sugar to taste, vanilla, cinnamon. Pour the milk into a cooking pot and begin to heat over very low heat. As soon as bubbles appear on the milk, remove the pan from the stove. Add sugar to milk and mix well.

Pour a little milk into a separate mug, adding starch there, mix quickly. Pour milk with starch back and add fruit syrup, mix. Put the pan on medium heat, let the jelly boil and cook on reduced heat for another 4 minutes.

Add a pinch of vanilla and cinnamon. Pour the resulting cooled drink into portions. On top of the finished jelly, you can put mint leaves.

Chocolate kissel

Kissel with the addition of chocolate is a kind of milk. It differs only in that you can add a chocolate bar or dry cocoa. If chocolate is chosen, then it must first be melted, and then placed in heated milk. The powder must first be mixed with starch, and only then added to hot milk.

If you take two versions of jelly (chocolate with milk) and pour them into bowls alternately, you get a multi-layered dessert that looks like a zebra pattern.

Kissel from honeysuckle

Kissel with the addition of honeysuckle is very useful and tasty. Honeysuckle contains vitamins, beneficial acids, which have a positive effect on human immunity. The main thing is that this berry does not lose its beneficial properties after heat treatment.

So, to prepare this healthy jelly, you will need 2 liters of water, one and a half glasses of honeysuckle, granulated sugar and 70 grams of starch (these are 3 tablespoons without a slide). Place clean berries in water and place over medium heat, after boiling add 6 tablespoons of sugar. Dilute starch in boiled cooled water and pour into jelly, mix and wait for boiling. Healthy dessert is ready.

From honeysuckle based on oatmeal

Ingredients:

1. 2 cups of berries;
2. 1/3 cup oatmeal;
3. sugar;
4. lemon juice;
5. 2 tablespoons cornstarch and mint cinnamon.

Put the washed berry to cook on a slow fire, after mixing with sugar. In the meantime, mix the flakes with lemon juice in a blender, then add the resulting mass to the berries and bring to a boil. Dilute the starch, observing the proportions, add to the jelly and boil again. For new notes, add cinnamon and garnish with mint leaves.

rice jelly

Kissel has many properties, some of which are enveloping and cleansing. If you take rice jelly daily, especially in the morning on an empty stomach, you can get rid of some problems with the gastrointestinal tract and unpleasant symptoms of gastritis. For prevention, you need to take such jelly for at least a week, but it is not contraindicated for longer.

Rinse half a glass of rice so that the jelly is not too viscous, and soak in water at room temperature overnight. After 10-12 hours, take 2.5 liters of water and add soaked rice to it, boil over medium heat for about two hours with the lid ajar. When the rice is boiled, remove from the burner and grind with a blender. If sugar is not contraindicated, add a sweetener and a little salt.

There is a faster way to cook rice jelly. In order not to wait overnight until the rice is soaked, you can grind it in a small home mill and brew it like porridge in boiling water (half a glass of rice per 2 liters of water). Alternatively, you can add dried fruits.

Pea kissel

It is better to make jelly with peas thick so that it looks like jelly. Take a glass of peas (you can take both whole and crushed dry), one tablespoon of oil (vegetable is better), 2.5 cups of water and onions.

Grind the selected peas in a home mill, pour water at room temperature and do not forget about salt. Boil the resulting mixture in a saucepan, remove the foam and cook for about 20 minutes over low heat, stirring occasionally. Let cool.

Taking a deep small form, cover it with cling film. Place the resulting mass into it, cool completely and cover with the same film. Put in a cold place for several hours so that the jelly thickens well. At this time, peel the onion, cut into rings or smaller and fry in a pan.

When the jelly thickens, divide into squares into portions and decorate with prepared onions on top. This jelly can be served with meat or fried mushrooms.

Semolina jelly

Semolina is used as a thickener, so starch can be dispensed with in this recipe. Ingredients: semolina, 250 grams of apples, sugar, half a glass of water and milk.

You should wash and peel the apples, cut them into slices, do not forget to remove the seeds. After that, the cut apples are placed in an enamel bowl, and water is added there. Simmer fruits until they are soft.

In another saucepan, bring milk to a boil and sift 2 tablespoons of semolina through a sieve. Do not forget to stir with a spatula so that no lumps form. Also add sugar (determine the amount of sugar to taste) and stir until completely dissolved. Apples are whipped with a blender, combined with semolina and whipped again. The resulting mass is laid out in cups and cooled in the refrigerator.

pumpkin dessert

Pumpkin jelly will be a pleasant treat for children, especially since it is not only tasty, but also a healthy dish. Several apples, a small pumpkin, potato starch, sugar, a liter of water and citric acid will be used in the preparation.

Apples (3 pieces) with pumpkin (150-200 grams) are washed, the peel and bones are removed. The pumpkin is cut into small pieces, and the apples are cut into medium pieces. We put pieces of pumpkin in a container and pour water, after which we put on a strong fire to boil and cook for about 15 minutes. Prepare starch - 2 tablespoons are stirred in cool water in a separate bowl.

When the pumpkin becomes soft, add pieces of apples to the same place, boil and cook over low heat for up to 7 minutes. Next, add 3 tablespoons of granulated sugar and a pinch of citric acid. Prepared starch is poured in, mixed and kept on fire for another 3 minutes. Kissel is ready, it can be served warm or cold.

Kissel from dried fruits

It takes half a kilogram of dried fruits, half a glass of granulated sugar, a spoonful of lemon juice, zest, two tablespoons of starch, cloves and cinnamon. First you need to wash and soak dried fruits for two hours. Next, put fruit in an enameled pan, pour about a liter of water, add cloves with cinnamon, sugar, zest and lemon juice. All contents are cooked for 15 minutes.

Having caught the fruit, carefully pour in the starch, which was previously diluted. As soon as the jelly begins to boil, put the fruits back and heat for a few more minutes, after which we remove the pan from the stove.

Beetroot kissel

Good for improving digestion. To make beetroot jelly, you need to take medium-sized beets, a handful of hercules, a little prunes and one and a half liters of water.

Grate beets and mix with finely chopped prunes. Then add hercules flakes and pour boiling water. Boil the resulting mixture with the lid ajar for another 15 minutes, not forgetting to stir, and make sure that the jelly does not boil. Strain the resulting jelly and cool. On a fasting day, beetroot jelly is indispensable, you need to take it before bedtime (2 hours before).

Old Russian kissel

Ingredients: 4 small slices of rye bread (preferably stale), 3 tablespoons of sugar, water - 3 cups for bread and 1 for starch, a handful of dried fruits and 1 tablespoon of thickener - potato starch.

Bread is poured with water and then boiled. Then it is cooled, rubbed, sugar and washed dried fruits are added. Cook everything together until the fruit softens. Then pour in the starch diluted with water. Boil a second time and cool. This type of jelly goes well with anything sweet.

Kissel with tangerines

For 1 liter of milk, 3 tablespoons of starch, 5 tangerines and 100 grams of granulated sugar are used. The milk is boiled, then sugar and citrus zest are added. It is worth considering that the starch is diluted in cold milk, and then poured into the hot bulk, stirred and boiled, boiling a little, for about 10 minutes. When the jelly is ready, it needs to be cooled.

Everyone knows that jelly has medicinal properties. Here are some health tips for you:

• with the help of this drink, metabolism is normalized;
• the working capacity of the brain increases, cheerfulness appears;
• the drink is a low-calorie dish, so it is indispensable when dieting;
• improves digestion, relieves inflammation of the gastrointestinal tract;
• relieves the feeling of heaviness in the stomach;
• normalizes normal renal activity.
• in the cold season, for the prevention of viral diseases, it is recommended to drink lingonberry, currant or cranberry jelly, because these berries contain vitamins, acetylsalicylic and ascorbic acids;
• liquid jelly quenches thirst well;
• the drink lubricates the vocal cords well;
• during the period of intestinal upset, you should drink blueberry jelly;
• oatmeal lowers cholesterol;
• flaxseed jelly acts as a laxative.

Some tips to keep in mind when preparing jelly.

• When the drink cools, a thick film forms on it. To prevent it from forming, a portion of jelly can be sprinkled with sugar.
• In order to make the taste of fruits brighter, while cooking the jelly, you need to add a little citric acid, previously diluted in water at room temperature.
• Before pouring the starch mixture, strain the fruit or berry decoction, so the drink is more transparent.
• If the jelly is from a semi-finished product, by adding pieces of berries or fruits to it, you will make it even tastier.
• For cooking jelly, it is better to use enameled dishes, otherwise after aluminum, when exposed to berry or fruit acids, a metallic aftertaste may remain. It is also not recommended to use aluminum cutlery for stirring.
• The finished dish should be stored for no more than two days in the refrigerator. Room temperature thins the jelly.
• Starch neutralizes sugar, so you can add a little more.
• Honey can be added instead of sugar.

You will learn more about how to cook jelly in the following video.

Kissel, the recipe of which is popular among housewives, is a jelly-like drink or gelatinous dessert. It is prepared using a wide variety of bases - dairy, fruit and berry, cereal and even vegetable.

How to cook jelly?

Making homemade jelly is simple, but the technology still has its secrets. Having familiarized yourself with them, you will no doubt get a delicious dish:

1. The starch used as a thickener must always be pre-diluted in a small portion of the liquid base or water.
2. The starch solution should be introduced into the boiling liquid base in a thin stream, be sure to stir it at the same time, or mixed with a cold base, and then heated until thickened.
3. The density of the dessert is regulated by the proportions of liquid and starch.
4. The finished dessert is preferably allowed to cool, unless otherwise specified in the recipe.

Milk jelly - recipe

Milk jelly is a simple, tasty, fragrant and healthy dessert, which, moreover, is also made in an elementary way. When using the indicated proportions, an appetizing mousse delicacy for 4 people will be ready in half an hour. It can be sprinkled with chocolate chips, chopped nuts or jam. For a more liquid structure, the amount of starch mass should be halved.

Ingredients:

• milk - 320 ml;
• starch - 1 tbsp. a spoon with a small slide;
• granulated sugar - 60 g;
• vanillin, grated chocolate, nuts.

Cooking

1. The jelly recipe is simple. A third of the milk is poured, starch powder is dissolved in it.
2. Bring the remaining milk portion to a boil, sweeten, season with vanilla.
3. Starch milk is introduced, warmed up a little, stirring. Do not boil!
4. Cool the mass, place in the refrigerator for an hour and serve with additives.

Kissel from jam and starch

Next, you will learn how to cook jelly from starch and jam. A fruit and berry-based treat is considered one of the most useful, but it is not always possible to use a fresh or frozen product. In this case, you can turn to stocks harvested in the summer and take jam as a basis. 4 serving bowls of dessert will be ready in 30 minutes.

Ingredients:

• jam - 150 g;
• water - 1 l;
• starch - 2 tbsp. spoons;
• sugar, citric acid - to taste.

Cooking

1. Dissolve the jam in water, season the liquid to taste, let it boil and filter after five minutes.
2. Starch is dissolved in a small proportion of cold water, the mixture is mixed with the main liquid portion, heated a little, stirring.

Cranberry jelly - recipe

Homemade jelly, the recipe of which will be described below, has long been considered a real vitamin assistant in the treatment of certain diseases. In addition, such a drink will ideally complement the dietary menu with. The secret of success is in a non-cooked juice that retains all its properties. A drink for three people can be brewed in an hour.

Ingredients:

• cranberries - 150 g;
• water - 600 ml;
• granulated sugar - 6 tbsp. spoons;
• potato starch - 3 tbsp. spoons without a slide.

Cooking

1. The washed cranberries are crushed and the juice is squeezed out.
2. The pomace is poured with water and heated almost to a boil, filtered and sweetened.
3. Starch is dissolved in a small portion of cold water and mixed with a liquid base.
4. Cranberry jelly is heated to a boil, cooled, juice is mixed in and served.

Kissel from frozen berries - recipe

Amazingly rich and fragrant jelly is made from frozen cherries, red and black currants, and raspberries. In the off-season, the use of such blanks for decorating desserts is most advisable. Berries do not require prior defrosting, they are immediately put into use, pulled out of the freezer compartment. The following is a recipe for ten servings of a drink that can be brewed in half an hour.

Ingredients:

• frozen berries - 300 g;
• water - 2 l;
• granulated sugar - a glass;
• potato starch - 5 tbsp. spoons.

Cooking

1. The recipe for berry jelly is simple. The product is poured with water, brought to a boil, filtered, the pulp is ground and squeezed.
2. The liquid base is sweetened, mixed with starch diluted in a small portion of the liquid.
3. Warm the berry jelly to a boil, with continuous stirring.

Kissel from compote

Delicious jelly at home can be cooked from compote. Moreover, both canned finished product and freshly brewed are suitable. Excessive sweetness can be neutralized by adding lemon juice or a portion of water, and insufficient sweetness by sweetening the drink to taste. You can use both a liquid base and inclusions in the form of slices of fruit or berries. Seven servings will be ready in thirty minutes.

Ingredients:

• ready compote - 2 l;
• starch - 2 tbsp. spoons.

Cooking

1. Starch is dissolved in a small amount of compote.
2. The main portion is heated, adjusted if necessary to taste, mixed with the solution, stirring.
3. Kissel from compote and starch is heated to a boil, cooled.

Kissel from apples

Next, you will learn how to cook jelly from fresh apple fruits. The dessert is prepared from apple broth mixed with, which enriches the taste and valuable characteristics of the drink. Cooked according to the indicated proportions in thirty minutes, four servings of goodies will have a watery texture. For a thicker effect, you need to increase the amount of starch in one and a half to two times.

Ingredients:

• apples - 500 g;
• water - 1 l;
• granulated sugar - 100 g;
• corn starch - 50 g.

Cooking

1. Apples are cut into slices, boiled in water for ten minutes, drained into a sieve, rubbed.
2. The pomace is discarded, and the puree is combined with a decoction, sweetened and mixed with starch water.
3. While stirring, heat the mixture until thickened, cool.

Kissel from dried fruits

The following recommendations will help you figure out how to cook jelly at home using dried fruits for this. Their valuable properties and excellent taste qualities will best manifest themselves in such a dessert. The most harmonious dish will succeed if you take a mix of several fruits. A drink for 5 people will be ready in an hour.

Ingredients:

• dried fruits - 200 g;
• water - 1.2 l;
• granulated sugar - 100 g;
• potato starch - 3 tbsp. spoons.

Cooking

1. Dried fruits are boiled in a liter of liquid for ten minutes, insist a little under the lid, filter.
2. Sweeten the broth, warm to a boil.
3. Mix with starch water, combining the remaining components.
4. Kissel is served with dried fruits warm or cold.

Kissel from oatmeal

Read on to learn how to make oatmeal. This type of surprisingly healthy and nutritious Russian dish was prepared in ancient times. Nowadays, jelly is often remembered when various diseases occur, forgetting that regular use of the product could completely prevent them. The process of creating a dish is long, but worthwhile. In a day, approximately 500 g of the product will be obtained from the indicated amount.

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Kissel is a delicious sweet, but at the same time a very healthy delicacy. It is prepared with the addition of starch, berries, fruits, you can milk. The difference between jelly and other home-made drinks is in its density, which is achieved by adding starch. If you want jelly in the form of a drink, then you need to add less starch, but if you want it in the form of a dessert, you need to add more starch, and molds are also needed to make your dessert look beautiful and appetizing.

Below are recipes and little secrets of making natural jelly.

Kissel "Cherry"

You will need:

• Cherries (pitted) 500 g
• Sugar at your discretion
• Starch 5 tbsp. spoons
• Water 2 l

Mix cherries with sugar and leave for 30 minutes. By the way, you can use frozen cherries. We take out the berries from the juice that has appeared and put them in boiling water. Cook for 3 minutes and add the cherry juice that appeared before.

Dissolve starch in water and add to boiling mixture. After the mixture boils, cook for another 1-2 minutes and remove from heat.

Kissel "Fast"

You will need:

• Banana 1 piece
• Sugar at your own discretion
• Boiling water 250 ml

Mash the banana to a puree consistency, mix with sugar and mix the ingredients well.

Drink hot! And be sure to consider the proportion!

Kissel "Rural"

You will need:

• Oatmeal 300 g
• Water 375 ml
• Milk 250 ml
• Butter 10 g
• pinch of salt

Pour oatmeal with warm water and leave it warm for a day. We filter, salt and set to cook until a thick mass is formed, do not forget to constantly stir the broth. After the broth has boiled, it must be removed from the heat and add butter. Drink it chilled with the addition of milk and sugar (the amount of sugar depends on your taste preferences).

This is not only tasty, but also very healthy jelly. It can be included in the diet menu with or.

Kissel "Summer"

You will need:

• Raspberry or strawberry 1 glass
• Water 1 l
• Sugar 1.5 cups
• Starch 4 tbsp. l.

1. We wash the berries, sort them out, remove all unnecessary and grind through a sieve. Pour sugar into the water, mix and start cooking.
2. Dissolve starch in cold water.
3. Bring the juice from the berries to a boil and put the puree from our berries in a saucepan with boiling syrup, add the diluted starch and bring to a boil again.

Kissel "Black Prince"

From chocolate, you can make not only or, but also delicious jelly that children will definitely like. So, you need:

• Milk 1 l
• Chocolate 50 g
• Sugar 1/2 cup
• Starch 3 tsp
• Vanillin pinch

Chocolate must be grated and mixed with hot milk (three and a half glasses), pour sugar and bring it all to a boil.

The rest of the milk is left to dissolve the starch. Pour the dissolved starch into the chocolate-milk mixture, and bring to a boil again. Then add vanillin.