How to cook jelly from berries and starch? How to cook jelly from frozen berries: homemade jelly.

Good afternoon In the summer heat, we all use a lot of liquid, this is water, some kind of juice or compote, or you can cook Russian awesomely delicious jelly.

There are opinions that this drink is of great benefit to the human body, but in some situations it can be harmful, that is, it has its own contraindications, like any other product.

Today in the article I will show only proven recipes for making this miracle drink, you will learn how to cook jelly at home on the stove or in a slow cooker, and I will also tell you how to make a quick-cooker in 5 minutes, that is, ready-made packaged or in a briquette.

Many people eat or drink it. What do you like to use more? Of course it depends on the density. There are options for cooking on potato starch, corn or rice, and even on pectin. I prefer potato, I consider this substance "magic". And you?

Interesting! Calorie content per 100 g of the finished product is 53 kcal, proteins - 0 g, fats - 0 g, carbohydrates - 13 g

My whole family just loves this drink, I started giving it to children from the age of 1. Even in kindergarten, they cook and give this delicious treat for lunch. In our garden, they even make kissels from rose hips. The composition of any jelly is starch, water, berries or fruits, fruit drinks or compotes. There is an option without starch, it is based on oatmeal.

Most hostesses are interested in one very important point, especially inexperienced, just beginners. What is the ratio of starch to 1 liter of water?

Interesting! GOST proportions of starch per 1 liter of water: if you want to see liquid jelly, then take 1 tbsp, medium density - 2-3 tbsp, very thick - 4-6 tbsp

How to cook jelly from starch and jam? What are the most important components we need for this wonderful drink. Of course, high-quality potato starch.

Important! If you are preparing this dish for the first time, then follow the proportions. In the variant, proportions are given for a large volume, if you want for a small one, so to speak, if you are doing this for the first time, then reduce all the ingredients by 2 times. 🙂

We will need:

• Currant jam or other - 1 tbsp.
• Water - 4-5 tbsp. (0.5 tbsp of water will be needed to dilute the starch)
• Sugar - 1-2 tbsp
• Potato starch -3-4 tbsp (amount of starch for a thin version)

Cooking method:

1. So, the most important thing is jam, it is better to take it a little with sourness, currant is best suited for this purpose. But you can take absolutely anything you have, peach, apricot, lemon, cherry, strawberry, raspberry, honeysuckle, apple, etc. Place it in a clean saucepan.

2. Put the rest of the jam aside.

3. Pour sugar into a pot of plain drinking water. Turn on the heat and bring the liquid to a boil.

4. For now, water with jam is on the stove and boiled, start diluting starch.

Important! Choose starch only from a company that you trust or have already tried. If you get a cloudy consistency, then you were deceived and put in a bag instead of potato starch, rice or corn, they are the ones that give such cloudiness.

5. Pour starch into any container with a spoon, and cold water into it.

Important! Pour the starch, only with cold water, otherwise it will boil, and the jelly will definitely not work.

6. Mix thoroughly so that no lumps form.

7. After the mixture has boiled, immediately carefully slowly pour the diluted starch.

8. Bring the fragrant liquid to a boil again. When you see this foam, turn it off. It is advisable to cook no more than 1-2 minutes after everything boils again.

Important! Many people have a question why the jelly turned out to be very liquid, what to do, or it didn’t work out at all, so you digested it. Or they added little starch, or the starch was not of high quality.

9. Remove the foam with a spoon. Although I love her very much.

Remove from heat, let cool slightly, pour into cups and serve with donuts or cheesecakes. Bon appetit.

Video on how to cook jelly from berries

Kissel with starch and frozen berries

With your own hands, you can easily brew such a drink from fresh or frozen fruits or berries. I really like to cook from honeysuckle and sea buckthorn in the winter, taking out a bag of these berries from the freezer. In my opinion, these are the most delicious options. 🙂

We will need:

• frozen or fresh berries - gooseberries, blueberries and currants, cherries, and others
• water - 2 l
• potato starch - 4 tbsp
• sugar - 1 tbsp. or to taste

Cooking method:

1. First dilute the starch in cold water, take half a glass of cold water and mix the starch well in it so that there are no clots.

2. Place all the berries in a saucepan, fill them with water, add sugar and put on the stove to boil. Turn off the water as soon as the water boils.

Important! If you have time, let this hot liquid brew for 1 hour under a closed lid, you will get a fortified drink. If you have limited time, then you will have to boil it a little and immediately add the starch mixture, it will turn out tasty, but almost useless.

3. If desired, or to your taste, you can remove the berries from the resulting fruit drink, or leave them.

4. After 1 hour has passed, put the pan back on the fire, bring to a boil, and then immediately pour in the diluted starch while stirring. Let the mixture boil again and switch off immediately.

5. Here is such a fragrant and truly healthy drink of the gods, 😛 you can do it too if you put in a little effort and good mood!

It was possible to cook this option in a slow cooker, but in principle absolutely any. Just do the same in the bowl from under the miracle helper. Select the "Frying" mode with the lid open and cook just like in a regular saucepan.

Serve for an afternoon snack with your favorite crunchy brushwood.

Thick starch jelly that can be cut with a knife

What could be better at home to please your beloved family with an interesting dish. Such as thick jelly, only we will serve it as a dessert, we can say milk pudding, which can be easily cut into pieces.

Note that this option is suitable for almost everyone, because it uses such simple products that are in any home, especially since they are used to a minimum.

Important! In order for everything to work out, and the drink to be thick and keep its shape, be sure to keep it in the refrigerator for about 5-6 hours.

My family members eat such jelly with great pleasure, especially children. If you do not like the thick version of this dish, then cook it liquid, just then for 1 liter of milk, take 1 tbsp of potato starch.

We will need:

• milk - 2 l
• starch - 8 tbsp
• sugar - 6 tbsp
• vanillin - 1 sachet

Cooking method:

1. Starch pre-dissolve in 1 tbsp. cold milk so that there are no lumps. Bring milk (1.8 l) to a boil together with sugar and vanilla on the stove and immediately pour the diluted potato starch in a thin stream, stirring the liquid. Notice how thick it is already. Look, do not digest, as soon as the liquid boils, turn it off almost immediately.

Important! Do not boil for a long time, otherwise the jelly will become liquid.

2. Pour into molds, if there are no molds, take ordinary plates.

3. Sprinkle sugar on top, why sprinkle sugar, you ask? so that a film does not form on the surface. Garnish with a sprig of berries or fruit. Send the dish to the refrigerator overnight or for 5-6 hours.

4. You can turn the plate or mold over and this is what a delicacy will turn out, it just looks great, and tastes even tastier.

5. You can also pour any fruit jam or puree on the bottom of the plate first.

And on top, respectively, white milk pudding (thick jelly). How do you like this idea? The kids will just love it.

You can decorate with nuts or bananas, in strawberry season, with these fragrant red berries.

There is also an option with chocolate and raspberries, or chocolate cream, which can be seen in this YouTube video:

In fact, you can cook whichever you like the most.

oatmeal recipe

This option is considered the most useful, because oatmeal is a storehouse of vitamins and nutrients. Usually they drink it for weight loss, or for the treatment of the stomach, or prescribed for pancreatin, gastritis.

Although earlier in Rus' they drank it, and even now they drink it, because it is not for nothing that milk rivers and jelly banks were mentioned in all Russian-folk tales. The first in such distant times was precisely oatmeal jelly, and it was sour, hence the name kissel. It is this Russian version that will make you beautiful, slim and healthy. Try the old grandmother's way of cooking.

We will need:

• oat flakes "Hercules" - 800 g
• water - 2 tbsp.
• salt - 1 tsp
• rye bread - 1-2 slices

Cooking method:

1. Take any clean container, such as a saucepan or bowl. Put hercules in it and fill it with water.

Important! Instant oatmeal will not work, keep that in mind.

2. Put a piece of rye bread on top and let it stand for 1-2 days in a warm place.

3. After removing the bread and mix everything well, you should see bubbles.

5. This resulting liquid is called strain. So put it on the stove, salt and bring to a boil. Simmer until the strain thickens to the consistency you like.

6. After pour into cups and let cool. Consume with honey, jam or condensed milk. Bon appetit!

There is another type with oatmeal according to the recipe of Izotov and Momotov.

Delicious rhubarb jelly with apple

Well, very tasty, fragrant, healthy and most importantly, a simple and quick cooking option.

We will need:

• rhubarb - 250 g
• sugar - 0.5 tbsp.
• apple - 2 pcs.
• water - 6 tbsp.
• potato starch - 6-8 tbsp

Cooking method:

2. Wash fresh apples well too, remove the peel, and then cut into small cubes.

3. Put the chopped ingredients into the pot you will cook in. Fill with water and sprinkle with sugar.

4. If you want to achieve a beautiful pink color, you can throw in more pieces of fresh beets. Now put the pan on the stove and, as it boils, remove the beets from it so that it does not add its flavor to this drink, you need it to leave its color. Boil approximately rhubarb with an apple for 10-15 minutes over low heat. Then mash with a potato masher.

In a separate bowl, dissolve the starch in cold water so that there are no lumps. Pour the starch into the boiling puree in a thin stream, stirring with a spoon in the pan.

5. After adding the starch, bring the gruel to a boil and turn off, remove from the stove. Pour into bowls or cups. Serve with whipped cream or sour cream. It turns out very tender and tasty.

Thick jelly from compote and starch

We will need:

• dried fruits - 400 g
• water - 6 tbsp.
• sugar - 110 g
• starch - 3 tbsp

Cooking method:

1. You can use any compote, you can take any of the winter stocks. And you can make it yourself from any berries, fruits or dried fruits, dried apricots. Pour water and put dry fruits.

Important! Before cooking, wash the berries or fruits well.

2. Cook compote by adding sugar to your taste. Next, use a slotted spoon to remove all the thick.

3. In cold water 0.5 tbsp. dilute the starch so that it is without lumps and add it gradually to the boiling compote. Remember to stir well. From this ratio of starch, you will get a thick consistency, if you need liquid, then reduce the amount of starch by half.

4. Bring to a boil and remove from heat. Your drink is ready, pour into glasses.

Store the finished product in the refrigerator for no more than 3 days.

Fruit jelly for a child

We will need:

• water - 1.5 l
• pear or apple - 3 pcs.
• raspberries - 150 g or strawberries
• blueberries - 160 g or blueberries
• starch - 5 tbsp
• granulated sugar to taste or 100 g

Every housewife is simply obliged to be able to cook jelly at home. After all, it turns out not only much tastier than purchased, but also more useful. Kissel is an excellent helper for colds, and is also useful for people with gastrointestinal problems. Do not forget about its nutritional value. This drink is prepared quite quickly and for this you need the simplest ingredients. Strawberries, raspberries, cherries, cranberries, currants, cherries - absolutely any berry and not only are suitable for this wonderful drink. They can be either fresh or frozen. You can also try experimenting with combinations. So, let's try to cook berry jelly together!

Ingredients for making berry jelly:

• berries - 300 g;
• starch - 3 tbsp. l (for a medium jelly, for a thicker one you need 4-5 spoons);
• water - 3.5 l;
• sugar - to taste.

Homemade kissel - Stage 1

Let's start with the berries. Rinse them and place them in a three-liter or more pot of water. Even if the berries are frozen, we put them as is. They will unfreeze in the process. We begin to cook our base for jelly over medium heat. Don't forget to cover it all with a lid. Since after boiling, the berries will begin to shoot juice.

Stage 2

Then, after the water boils and the contents are cooked for about 20 minutes, add sugar to your own taste. Let cook for about 5 more minutes.

Stage 3

Using a large spoon or something more convenient for you, squeeze and catch the cake from the berries. If a small amount of berry particles remain, it's okay. We continue to cook the base of the jelly over low heat.

Stage 4

While it is cooking, we are engaged in breeding starch. To do this, take a cup, pour some cold water into it, add starch and stir.

1. We take out 200 g of raspberries from the freezer.

2. We select 200 g of frozen cherries.

3. We wash the frozen berries, remove the stalks from them.
Bones in cherries can be left, then the cherries will not boil too much, and they can be eaten.

4. Fill the berries with cold water, a little more than a liter in volume (with a margin - because the water will boil away). First, bring to a boil over medium heat (the berries will float), then reduce the heat and cook the berries for 15-20 minutes until they begin to sink to the bottom.
We add sugar, starting with one spoon, and try, because both berries and sugar can be different.

For those who like a sour taste, I suggest using natural lemon juice or a small amount of cranberries. Berries in jelly can be put more diverse, but this time I used what was available from summer preparations. You can also add a few slices of citrus fruits. In addition, sometimes kissel is made from dried fruits.

5. When our compote is ready, we begin to turn it into jelly. We filter from the berries and add the required amount of starch: 3 tbsp. l. - for thick jelly, which is served cold and eaten with a spoon, 2 tbsp. - for jelly of medium density, which is served warm, you can drink it through a straw, 1 tbsp. l. - for liquid jelly.

Depending on the density, jelly can be served in various dishes, in a bowl, in a glass, and in an ordinary cup.
I used a tall glass and colored straws, because jelly was a dessert at a children's party.

The recipe for jelly from frozen berries is ready! Bon appetit!

Kissel from frozen berries is an excellent drink not only for children, but also for adults. This liquid jelly-like sweet dessert is very healthy. It is prepared from various fresh berries, but unfortunately you can’t find fresh berries in winter, but you really want to treat your children and yourself with a glass of jelly. Freezing is the best way to preserve berries for winter use, for making berry compotes, raspberry pies, fruit jelly. Freezing preserves all useful vitamins and taste qualities in berries and fruits.

Is it possible to say that a drink from frozen berries is healthy? Yes! Kissels are very useful for the stomach, as they envelop its walls with their jelly consistency, thereby improving the digestive process. And this is very important for a child and an adult. Kissels are also very useful for people with high acidity. I want to offer you a recipe for jelly from frozen fruits.

Ingredients:

• 500 gr. frozen fruit
• 2 liters of water
• 2 tbsp potato starch
• 3-4 tbsp Sahara
• 1 lemon slice

Cooking:

To prepare jelly, we will take a little bit of everything, grapes, cherries and strawberries. Kissel from frozen berries can be prepared from any other set of berries. I personally love when there is cherry in jelly, its notes give the drink its own special taste. I also love to add blackcurrants and raspberries. But usually these berries are used very first. One thing pleases - at any time you can replenish stocks in the supermarket. Although what can be compared with frozen country fruits. So, we take your set of berries, about 500 grams.

Boil compote. Pour the berries with cold water, bring to a boil and add sugar. Let's boil for 7-10 minutes.

We filter the boiled compote through a sieve and gauze, add a slice of lemon. Lemon is rich in vitamin C, and in order to preserve it, we throw a piece into a ready-made hot compote.

Dilute two tablespoons of potato starch in a glass of warm water, mix.

We put the strained compote back on the stove, bring to a boil and, stirring a little, pour in the starch. Let simmer for 3-5 minutes until thickened. Do not digest the starch, otherwise the jelly from frozen berries will become liquid like water.

Enjoy your meal!

Kissel is a great drink that is loved not only by children, but also by adults. Cooking jelly today is very simple. It used to be when there was no starch, jelly was cooked from oats or peas, and then they were so sour that they called this drink "kissel" from the word sour.

But today, sour jelly is very rarely remembered. Everyone is used to drinking sweet jelly prepared on the basis of starch and fruits. This drink is a great alternative to the usual compotes that can stand in refrigerators for a long time and no one touches them, but as soon as you cook jelly from compote, everything ends in an instant.

But today you can cook jelly from almost any berries, fruits, and even vegetables and cereals. Yes, yes, jelly is also cooked from cereals, for example, you probably have not heard of oatmeal jelly, but it exists and in some areas it is especially popular.

The benefits of jelly are and it is obvious. Firstly, it contains a lot of vitamins, which is especially pleasant with the approach of spring, when there are few vitamins left in the body and beriberi begins. Secondly, it is sweet and thick and very pleasant to slowly sip on cold winter evenings. So dear friends, let's start preparing this wonderful drink.

How to cook jelly from frozen berries and starch

Ingredients for making jelly:

Cooking process.

Pour two liters of water into a saucepan and put on fire. Throw the berries without defrosting into a saucepan.

Bring water with berries to a boil and boil the berries for 5 minutes no more.

Add sugar and stir to dissolve faster.

Dilute the starch with cold water, and pour into boiling water, stirring constantly, preventing the starch from seizing in lumps.

Bring to a boil over low heat and simmer for another three minutes.

Then put out the fire. Cover the pot with a lid and let the jelly cool down.

Attention do not drink jelly hot. Firstly, you will get burned, and secondly, you will not get any pleasure.

Kissel from frozen cranberries

Thank God it is not a problem to find cranberries in the country. You can buy it in almost any supermarket. And if you want, you can go to the forest and collect there directly from the forest pantry.

Cranberries are well stored frozen and, when defrosted, practically do not lose their beneficial properties. And therefore, from cranberries, you can cook jelly on starch or just compote.

Cooking jelly based on cranberries and starch is so easy, and most importantly, it is very difficult to make children eat cranberries in their pure form, but as part of jelly, it’s simple. The kids then also ask for supplements. So moms and dads, take our recipe into service and saturate children's bodies with useful vitamins, and at the same time keep up with yourself.

Cranberry jelly may seem really sour, so do not spare sugar, or even better add something from sweet berries to it. Raspberries, strawberries, or something like that would work well.

In order to cook cranberry jelly, it is advisable to pass it through a sieve. If the berry is frozen. Then it should be thawed and on a sieve.

If there is no desire to pass through a sieve, then a juicer will help you.

Now we have cranberry jam and juice in which we pour 4-5 glasses of delicious water and put this thing on fire. Bring to a boil and boil for 5 minutes.

Don't forget to add sugar. For 5 glasses of water, about 100 grams of sugar will go. After you have added sugar, be sure to taste the future jelly, maybe your cranberries are so sour that this amount of sugar will not be enough. So adjust the amount of sugar yourself.

Now you need to add starch. For 5 glasses of water you need 3 tablespoons of starch. It just needs to be diluted first. Pour the required amount of starch into a dry glass and dilute it with water. Now pour the resulting water with starch into boiling compote and mix. Bring to a boil, wait another 3-4 minutes and remove the heat completely.

Now the whole recipe in a nutshell:

The berry was thawed and passed through a sieve.

Pour berry jam with water and boil. Water about 2 liters.

3 tablespoons of starch diluted with water and poured into the pan.

We boiled for 3 minutes and got a delicious pudding from frozen cranberries.

How to make oatmeal jelly

Initially, jelly was made this way in ancient Rus' and the sick were soldered with oatmeal jelly. Since it was believed that this jelly has healing properties. But the ancestors considered it so not in vain, because oatmeal is a very useful product. Recent studies have shown that oat-based drinks help heal stomach ulcers, treat gastritis, and generally have a beneficial effect on the digestive system as a whole.

And so, to prepare a healthy jelly, you will need:

2 cups oatmeal or oatmeal.

Flakes can also be used. Flakes can be made into flour by passing them through a coffee grinder or blender.

And so for 8 glasses of water you need 2 glasses of cereal. Pour the cereal with warm water and leave it overnight, as it is better to drink such a drink in the morning.

In the morning, the cereal should be passed through a sieve. The gruel will remain in the sieve, but what we need is in the cup under the sieve.

Your jelly is ready. It is important to know that such jelly cannot be heated or boiled. Because all healing properties will perish.

Oatmeal kissel recipe is long but delicious

Again, take two glasses of oatmeal flour. Yes, exactly the pain. And fill them with warm water. Two glasses will take 1.5 liters of water.

We lower a crust of black bread into the water so that the jelly ferments. If there is no brown bread at hand, then you can pour in half a glass of kefir. And if there is no kefir, you can use white bread. It is important here that the jelly ferment, or, as my grandmother says, play.

After a day or two, the oatmeal jelly will ferment. Now it needs to be filtered through a fine sieve. And boil the resulting product. This is what is left under the sieve. Not like in a sieve.

Sugar, honey, butter can be added to jelly. It is important to know that such jelly will work if taken on an empty stomach. Watch the video and you will understand everything.

How to make oatmeal jelly

How to cook jelly from starch and jam

Kissel from jam is just a godsend for all housewives. After all, it often happens that they opened a jar of jam, ate a little, and the whole jar settled in your refrigerator forever and it’s a pity to throw it away and no one eats. But there is an excellent solution to cook jelly from jam and that's it, the problem is solved. And they ate jam and fed the family. Yes, they fed them, because they eat jelly, but do not drink it.

Nutritionists generally advise using jelly to everyone who is overweight and eats a lot, as jelly is well absorbed and leaves a feeling of satiety for a long time.

So how to cook jelly from jam? And everything is very simple.

For 4 glasses of water you need 3-4 tablespoons of jam. Any jam can be used. 2 tablespoons of starch per liter of water.

We put a pot of water on the fire.

Boil water and add jam to boiling water.

Boil jam with water for 5 minutes.

Dilute starch with water and pour into a saucepan.

If the jam is sour, add about 50 grams of sugar per 1 liter of water.

Boil for another 5 minutes and all the jelly is ready.

Let the jelly cool down and serve.

This is not a tricky action that will free your refrigerator from jars of jam.

If you liked our jelly recipe, share our article with your friends. And that's all, bon appetit everyone.