Oatmeal jelly - how to cook at home? How easy it is to cook delicious jelly.

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 elementary. 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.

"Kissel!" With what adoration we uttered this word in our childhood. It combined - the unusual taste and appearance of this children's drink, the awareness of your involvement in the lives of other children around you who love this product, a sense of freedom of expression and, in general, an emotionally positive attitude to life that made you become its creator! After drinking jelly, each child felt like the creator of his own destiny, which, like that drunk jelly, promised only a pleasant future and the fulfillment of any cherished desires. Unfortunately, the realities of modern life have taken away this pleasant function from children, turning this “magic” solution into a banal drink of everyday life. This phenomenon in the life of society, however strange it may seem, owes its appearance to the new data of modern medical science that the basis of ordinary jelly is a substance called “starch”, which is quite harmful to human health. What kind of “monster” is this that removed from our dinner table this bright symbol of our childhood, our dream that a good fate is the work of every person?

From a chemical point of view, it is a polysaccharide that exists in two forms: the form of amylose and amylopectin. Once in the intestinal cavity, starch components are hydrolyzed (destroyed) by enzymatic means. Unfortunately, this component (potatoes, corn, and so on), which is widespread in certain foodstuffs, indeed, as many scientific studies show, when used regularly, can cause serious disturbances in the functioning of the human digestive system and kidneys.

It is able to “clog” the gaps in the absorption of staple foods in the intestinal wall, disrupt the circulation of fluids in the kidneys, change the profile of the intestinal microflora in the direction of increasing the content of conditionally pathogenic bacteria in it, and also, irritating the intestinal mucosa, provoking the appearance of tumor cells.

Does this mean the "death" of jelly, as one of the favorite products of public and home food? No, and again no, this is what modern science says, based on the experience of studying the traditions of nutrition and cooking. According to her, the original basis of jelly was not potato or corn starch, but natural flour. This was due to the fact that flaxseed flour has enormous potential in binding water. 1 gram of flour, with the addition of water, can increase its volume by almost 10-12 times! Such an action gives rise to a real jelly, which can be prepared even using raw, cold water.

Appearance, density of such jelly fully comply with all organoleptic requirements for this drink. Flax flour, as the basis of jelly, does not carry those unpleasant properties that threaten the health of the human body, which starch of potato and corn origin has. By adding properly prepared other food components (sugar, berries, fruits, vegetable plants, and so on) to the base of linseed jelly, everyone can return to this wonderful drink its beneficial component for the body and mind. By doing this, he will easily awaken in himself all those necessary childhood memories that not only improve the quality of perception of modern life, but also awaken a person’s faith in their own strengths and capabilities, as it was in his happy childhood life.

Kissel made from oatmeal or cereals is not as popular as fruit or berry analogues of the drink. Most often it is used for therapeutic purposes or as a prophylactic. In fact, oatmeal can be very tasty, you just need to choose the right recipe and take into account the nuances of working with the component. There are many options for preparing the product. The most correct is the classical approach, which uses the fermentation technique. If you do not want to spend a lot of time on manipulation, you should resort to starch-based methods.

Therapeutic properties of oatmeal

Against the background of the growing popularity of a healthy lifestyle, modern housewives began to brew a unique drink much more often. This is not surprising, because a properly prepared product is perfectly balanced in composition and contributes to gradual weight loss. In addition, a set of chemical elements, macronutrients and additional substances provides oatmeal jelly with the following properties:

1. It restores the disturbed intestinal microflora, improves the functioning of the digestive tract. A similar composition is necessarily included in the diet recommended for people with gastritis, ulcers, and a number of other diseases of the gastric or intestinal mucosa.
2. The content of vitamins and microelements in the finished product is so high that even after its short use, the condition of the skin, hair and nails improves in people.
3. Kissel, cooked from oatmeal, restores blood vessels, helps to eliminate pathological manifestations caused by disturbances in the work of the heart.
4. Fresh oat composition eliminates the signs and consequences of metabolic failure, hormonal imbalance, and normalizes blood composition. It also strengthens the immune system, prevents the development of beriberi, eliminates the consequences of dysbacteriosis.
5. Finally, this component provides high-quality and safe cleansing of the body, against which tissue detoxification takes place. Experts recommend brewing this drink at least once every 2-3 weeks for perfectly healthy people as a preventive measure.

There have been many studies aimed at establishing the effect of oatmeal on the human body. Scientists believe that the components of the drink and its unique physical condition have a beneficial effect on the functioning of the kidneys and pancreas. There is a possibility that the composition prevents or inhibits the development of oncology.

You should not try to cook a miraculous composition, using the techniques typical for working with fruits and berries. Here is a completely different approach, which is based not only on the precise implementation of instructions, but also on the observance of a number of nuances:

• Kissel should be brewed only from natural flakes or cereals, especially if the fermentation approach is used. Flakes intended for instant cooking will not give the desired texture of the composition, and there are very few useful components in them.

Tip: If the oat composition is planned to be prepared in the classical way, then it is recommended to use ceramic dishes to perform all the manipulations. For infusion, you can get by with a glass jar, but when cooking, you should take a ceramic pan or a large saucepan.

• For sourdough, it is best to take natural kefir without additives and sweeteners. Some housewives use yogurt, but the result will not be the same.
• If, before brewing the composition, it must be fermented, the fermentation mixture must be put in a dark place. The container can even be additionally wrapped in impenetrable paper or a towel. The sun's rays can adversely affect the workpiece.
• It is strictly forbidden to heat the composition with artificial heat sources so that it ferments faster. Only with the artificial flow of processes can a healthy and tasty product be cooked.

All flavor enhancers and natural additives are recommended to be introduced into ready-made jelly. Most often, an oatmeal drink is flavored with cherries, strawberries, strawberries, plums, cinnamon, condensed milk, and cream.

How to brew a drink in the classic way without starch?

The option of preparing the product in this way is quite lengthy and troublesome, but only it allows you to get a truly useful composition. People who are forced to include oatmeal in their diet for medical reasons are advised to use this approach.

1. fermentation stage. In a ceramic saucepan or dishes with thick enamel, bring 3.5 liters of water to a boil and cool the liquid naturally. We take 0.5 kg of cereal or oatmeal, put it in boiled water. Add half a glass of kefir to the mass, mix everything and tightly close the lid. If tightness cannot be achieved, it is better to transfer the composition to a glass jar and close the lid. We clean the workpiece for two days in a dark warm place, after wrapping it with a cloth.
2. Filtration process. We throw the oat composition into a colander, under which a container is placed to collect the product. First, we simply let the liquid drain, then slightly squeeze the mass, after which we wash it with cold boiled water no more than two times. We collect all the liquid part in a glass container and remove to infuse for 12 hours. After this time, the product should turn into two layers, of which we need a lower, thicker semi-finished product. From it, and you need to brew a drink.
3. Composition boiling. Depending on the desired density of the final product, we take 5-10 tablespoons of the concentrate in 2 cups of water. We mix the ingredients in a saucepan, which we put on medium heat and hold until boiling. Then we reduce the heat and continue the manipulation until the jelly thickens. The mass should be stirred regularly. It remains only to add auxiliary components to the product, if they are provided, to cool the composition, and you can drink a drink.

The concentrate obtained in this way can be stored in the refrigerator for 3 weeks, using if necessary for the preparation of jelly. You should not try to immediately introduce sweeteners into it, this will shorten the shelf life of the mass and reduce its usefulness.

A few more ways to prepare the product

There are also approaches that allow you to cook jelly, spending much less time on it. In favor, although he loses, but very slightly.

• Oat milk drink. For 100 g of cereals or cereals, we take 400 ml of milk, 2 tablespoons of sugar, a tablespoon of starch and a pinch of vanillin. We heat the milk to a warm state (not hotter than 40ºС), fill it with flakes and leave the product to swell for a quarter of an hour. We filter the resulting composition through gauze and carefully squeeze the oats so that there is no milk left in it. We divide the liquid into 2 parts, in one of which we dilute the starch. We put the second part on a low fire, add vanillin and sugar, heat until steam appears. Then add milk with starch, mix. The mass should be cooked after boiling until the desired density is obtained.

• Water option. For 300 g of cereal, we need 1 liter of water, 50 g of dried black bread and a little salt. Combine the flakes with bread, fill with water, leave for two days, so that the components swell. Every 5-6 hours the composition should be mixed. We filter the oatmeal composition through cheesecloth and squeeze well. We put the liquid on the fire, salt, bring to a boil and boil until the jelly of the desired degree of density is obtained. The drink can be served hot or chilled.

• Kissel in a slow cooker. In addition to 300 g of oatmeal, we need 1 liter of water and lemon zest. Pour oats with water and insist 10-12 hours. we filter the swollen oat product through gauze and squeeze it well. Pour the liquid into the multicooker bowl, set the "Baking" mode. You need to cook it as much as necessary to obtain the desired degree of density. On average, it takes 10 to 20 minutes. The mass should not be insisted, it is better to immediately serve the drink.

It is noteworthy that a healthy drink has no contraindications. It is only necessary to observe the measure when using it, and then only because the abuse of the healing composition can cause short-term pain in the stomach or mild discomfort.

Calories: 549
Proteins/100g: 2.75
Carbs/100g: 15.99

This time I decided to show you how I cook oatmeal jelly for weight loss. My recipe is without starch, it consists only of water and the flakes themselves, which are designed for long cooking.

As far as I know, this healing drink has long been used to alleviate problems associated with diseases of the gastrointestinal tract, because oatmeal jelly has an enveloping effect on the walls of the stomach, and also helps relieve symptoms such as heartburn, bloating, etc. For many people, the use of oatmeal jelly helps to lose weight, normalize weight, and for children, such a drink will be useful for strengthening immunity and good growth.

Oatmeal jelly is extremely rare in stores, and why spend money on it when you can cook it at home without much effort. Moreover, this way jelly will always be fresh and as useful as possible. In this case, it will not be necessary to use starch and other additional ingredients at all. Kissel will turn out thick and nutritious.

So, to prepare oatmeal jelly you will need (for 2 servings):
- 150 g long-cooked oatmeal,
- 0.5 liters of water.

How to cook at home

1. The process of making oatmeal jelly consists of two stages. And the first step is to prepare oatmeal, or in other words, hercules. It must be ground into flour using a blender or coffee grinder.



2. Now we transfer the resulting oatmeal to a small saucepan, pour 300 milliliters of water and leave it in a dark place for a day. You don't need to mix anything.



3. Next, you need to carefully separate the oatmeal infusion. To do this, pass the contents of the saucepan through a sieve, discard the remaining swollen oatmeal.





4. At the final stage, bring 200 milliliters of water to a boil and slowly pour the oatmeal infusion into it. Stirring constantly, boil the mass for 2-3 minutes.



5. Although starch was not used in this recipe, the oatmeal jelly turned out to be thick, almost homogeneous. The healing drink has a neutral taste, it is better to use it in its natural form, but you can also add honey or other sweetener if necessary.






And here's how to prepare

“Russian balm” in the old days was called oatmeal jelly, which in traditional cuisine has become 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. Useful information on how to cook jelly will help you with all your questions.

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, as well as 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 - a corn product. Pour the white powder into a glass (volume 250 ml) of water, mix the composition well, pour the starch solution into the resulting fruit mixture. Boil the food over low heat, constantly stirring the dish with a 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. We spread our favorite jam in a convenient dish, pour in 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 the thick part of the mass. 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

We select the composition of dried fruits 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 spread the dried fruits in a bowl, pour a little warm water, leave for two hours. If the product is not of our own manufacture, we thoroughly wash it.
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

The fastest way to get a simple and satisfying drink is to use compote for this.

Component set:

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

Cooking technology:

1. We take out our favorite sweet preparation from the cellar or buy a quality product in the store. We pour the liquid part of the canned compote into the pan, put it on the stove, heat the composition.
2. We dilute the starch with 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 with delicious berries or fruits extracted 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 sift the flour from oatmeal, place the composition on a baking sheet, lay out the oil 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 with the berry mixture, grind the products through a fine sieve. We spread the resulting mass on gauze folded in two or three layers, squeeze out the maximum amount of juice.
2. We place the remains of crushed berries (cake) in a saucepan, fill them with purified water, boil for 10 minutes. We filter the aromatic composition, mix with white sugar, bring to a boil.
3. We dissolve the starch in the 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 a wonderful drink based on 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. Bring the rest of the whole milk 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. We cool the food to 70 ° C, add whipped proteins, add the right amount of 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 a 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 are autumn gifts of nature preparing for winter. Delicious food can be obtained from frozen sea buckthorn, but 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. Put the remaining cake in an enameled 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 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 beloved that it was prepared as everyday and festive food, used for therapeutic and prophylactic purposes. We take an example from our wise ancestors, we will always be full, healthy and happy!