How to cook jelly from berries and starch. Why should you include jelly in your diet? Kissel from berries and dried fruits with starch

Step by step recipes cooking homemade jelly with starch from berries, compote, jam, milk: options for liquid and thick jelly with starch, as well as desserts from it

2018-04-03 Marina Danko

Grade
prescription

2674

Time
(min)

servings
(people)

In 100 grams ready meal

3 gr.

2 gr.

carbohydrates

17 gr.

98 kcal.

Option 1: A classic recipe for homemade starch jelly in milk

Classic jelly is prepared with milk, sugar and vanilla. For thickening, as a rule, potato starch is used, but it is quite replaceable with corn starch, although it needs to be taken twice as much, since it is less viscous. The classic recipe is the basic and simplest. Having mastered it, you can cook any jelly.

Ingredients:

a liter of 2.5 percent milk;
75 grams of sugar;
a quarter of a spoon of vanilla powder;
three spoons potato starch.

Step by step recipe milk jelly from potato starch

Combine 900 ml of milk with sugar in an unenamelled saucepan and place it on medium heat. After adding vanilla and stirring, warm up so that the grains of sugar dissolve better.

The remaining milk is combined in a mug with starch. Stir with a whisk, whisking lightly so that there are no traces of lumps left in the mixture.

In a circular motion, stirring the milk boiling in a saucepan, pour it in a thin stream starch mixture. Without stopping stirring, boil the jelly for a minute after boiling, and remove from the stove.

Before cooking jelly, be sure to check the freshness of the milk. Pour a little into a ladle and hold over the switched on burner. If the milk curdles when boiling, take another package.

Option 2: A quick recipe for chocolate jelly with milk

Based on the classic recipe, you can very quickly prepare a delicious chocolate jelly that will appeal not only to children, but also to adults. The recipe uses milk chocolate, but if you like chocolate bitterness, take natural, high percentage. You should not cook jelly with aerated chocolate, when melted, the taste of the jelly will be far from expected.

Ingredients:

half a liter of fresh milk;
a quarter cup of clean water;
a spoonful of starch (potato);
25 gr. Sahara;
dark milk chocolate - 30 gr.;
half a small bag of vanilla (powder).

How to quickly make chocolate jelly

Put the chocolate broken into pieces in a saucepan. After adding vanilla and sugar, pour milk and place on low heat. Stirring, heat until homogeneous mass, after which we do more heating.

Till chocolate mix warms up, stir the starch in cold water. Do not do this in advance, the softened starch will settle to the bottom and the desired jelly density will not work.

Continuously stirring the boiling chocolate mass, slowly pour the starch diluted in water into it. Let it boil, boil the jelly with a slight boil until the desired density.

Option 3: Two-color dessert of thick jelly on starch

Kissel is not only a drink. Having prepared a thicker mass, it can be served as a dessert. We offer a variant of a two-color treat of two jelly: fruit and milk. For the fruit layer you will need concentrated compote: raspberry, strawberry or currant. This recipe uses cherry compote. Berries are not required, they can decorate a ready-made dessert.

Ingredients:

a small package of vanilla sugar;
half a liter of any compote, for example, cherry;
potato starch - 5 tbsp. l.;
500 ml of high-calorie milk;
sugar - to taste;
white coconut flakes and powdered sugar for decoration.

How to cook

Having measured 150 ml of cool milk into a mug, pour the rest into a saucepan and add sugar and vanilla to it. According to the amount of sugar, be guided by your taste. It is optimal for milk jelly to take a tablespoon, but more is possible - it depends on how sweet you want to get the dessert, and on the sweetness of the compote used.

We place a saucepan with sweetened milk on intense heat, wait for it to boil. Do not forget to stir occasionally - the sugar will melt faster and the milk will not burn.

Dilute two and a half tablespoons of starch in previously poured milk and gradually introduce the mixture into boiling milk. Be sure to stir the milk base intensively all this time, otherwise the jelly will take lumps.

After boiling the jelly until it thickens, remove it from the stove and, having cooled, lay it out in bowls or wide glass goblets.

Like milk, we also cook jelly on compote. We also add sugar to taste, we do not use vanilla. We take exactly the same amount of starch as for milk, fruit jelly should come out just as thick. Having boiled, remove the fruit mass from the heat and, having cooled slightly, put it on the milk already laid in the bowl.

As soon as the jelly dessert has completely cooled, sprinkle it powdered sugar mixed with coconut flakes and we serve.

Option 4: Amber jelly with apple and pumpkin cornstarch

Kissel has a pleasant amber hue and a light unobtrusive taste. Prepared on the basis of liquid apple-pumpkin puree, without any additives and flavors. For better taste and smell, take fragrant apples such as antonovka, and to make the color more saturated - a pumpkin with brightly colored pulp. Kissel is prepared from cornstarch, but if this is not at hand, take half the potato.

Ingredients:

pumpkin pulp, without peel and seeds - 250 gr.;
two peeled apples;
corn starch - 100 gr.;
two liters of water;
sugar - 75 gr.

Step by step recipe

Cut pumpkin pulp and peeled apple pulp in small pieces. Place a pot of water on a high heat.

We lower the fruit and vegetable pieces into the boiling liquid, boil at a slight boil until softened, about 25 minutes.

Having cooled slightly, we interrupt the contents of the pan until smooth with a blender or gently wipe on a sieve so as not to burn ourselves. Pour the mass into the pan, bring to the desired taste with sugar and again set to medium heat.

As soon as the apple-pumpkin mixture begins to boil, we begin to stir it continuously with a spoon, while adding the starch dissolved in a small volume of water. Bringing to a boil, boil the jelly over low heat to the desired density.

Option 5: Oatmeal jelly with starch for a child

Kissel is equally useful for adults and children. The proposed version of oatmeal drinking jelly is especially good for kids up to a year old. Oatmeal is rich in nutrients and does not cause allergies. The only thing to consider is that you need to be extremely careful with milk. If your child is allergic to dairy products, replace it with water.

Ingredients:

a spoonful of potato starch;
half a liter of medium-fat milk:
100 gr. flakes "Hercules";
sugar - 50 gr.;
salt.

How to cook

Having scattered oatmeal on the table, we examine and select rubbish. Pour into a bowl, pour the flakes with hot, almost boiling milk and leave for half an hour.

We throw the swollen flakes into a colander, pour the expressed liquid into a bowl to cool.

Mix "oatmeal" milk with starch, add a pinch of salt and all measured sugar. Stir thoroughly, send to the stove and turn on medium heat. Stirring, and not allowing to boil, boil until thickened. oatmeal jelly.

Option 6: Liquid jelly with jam starch

Kissels are prepared not only from compotes or milk, they are just as tasty and fragrant for jam. The principle of preparation does not change, first a liquid base is prepared - fruit drink, and jelly is brewed on it. The recipe involves the use of berries grated with sugar, but you can also take the classic, “boiled” jam. In the latter case, it will be necessary to increase the sweetness of the fruit drink by adding sugar. Citric acid gives the jelly some sourness, but it is quite possible to do without it.

Ingredients:

jam (berries twisted with sugar) - to taste;
six tablespoons of starch;
three liters of drinking water;
acid, citric.

Step by step recipe

From ten glasses of water and jam, we prepare a fruit drink. Dissolve the jam in the water, adjusting the sweetness and color to taste. When the jam disperses, we filter the juice through a sieve.

Pour the strained liquid into the pan, add a little less than a quarter of a spoon citric acid and turn on high heat.

In a separate bowl, pour half a liter of cooled boiled water, add starch. After stirring until smooth, slowly pour the starch mixture into the boiling fruit drink. At the same time, do not forget to stir the boiled base in a circular motion, otherwise a homogeneous jelly will not work - the starch mixture will be taken in clots.

Reduce the heat, boil, stirring occasionally to the desired density. Kissel turns out to be liquid, if you want thicker, slightly increase the amount of starch.

Option 7: Milk jelly on starch with honey

Adding honey is one way to make jelly even healthier. Honey is suitable for both liquid and thick. It is important not to boil the milk after mixing with honey, and the jelly itself too, at high temperatures all the beneficial substances of honey are lost.

Ingredients:

a glass of milk;
a spoonful of honey;
a spoonful of potato starch or two - corn;
powdered sugar.

How to cook

Pour a quarter cup of milk into a cup. Pour the rest into a saucepan and stir in honey.

Putting the saucepan with the honey-milk mixture on the stove, bring to a boil.

Mix the milk poured into a cup with starch, and then pour it into the boiling honey-milk mixture. Stirring vigorously, quickly bring to a boil and immediately set aside from the stove. Having cooled down, serve the jelly poured into glasses, sprinkled with powdered sugar.

Option 8: Rich currant and starch jelly (thick)

Kissels based on compote or jam are not as saturated and less useful as from fresh berries. We offer a simple recipe for berry jelly, which can be cooked by purchasing deep-frozen currants. Berries need to be thawed well before room temperature. Do not drain the water that has come down, it can be used for jelly.

Ingredients:

frozen or fresh currant berries - 350 gr.;
a liter of cool water;
a spoonful of powdered sugar and five - potato starch;
200 gr. Sahara.

Step by step recipe

Going through the currants, separate the tails and pinch off or cut off the spouts with scissors. Pour the berries into a colander, rinse with water, dry.

Pour the currants onto a metal sieve, set it on a bowl and rub it thoroughly with a spoon. The juice collected in the bowl, do not drain, it will come in handy. You need to collect at least a glass of currant juice.

We shift the cake from the sieve into the pan, add water and turn on the strongest fire under it. Bringing to a boil, boil the cake with low heat for five minutes. We filter the broth and pour it into the pan again, set to boil.

Pour the strained berry juice into a saucepan with berry broth, add sugar, adjusting the sweetness to taste. In 100 ml of water, dilute the starch and add more water to the top.

As soon as the broth boils, we begin to stir it intensively in a circle, and at this time add the starch solution to it. Boil to the desired density without ceasing to stir so that the jelly does not take lumps.

Pour the remaining sugar into a dry bowl. We lower the containers in which we plan to serve jelly on horseback into the water, immersing them by a centimeter. Having taken it out, immediately dip them in sugar with the same side, turn them over and let them stand for a while.

We lay out the cooled jelly on the prepared dishes, sprinkle with powder and serve. Powdered sugar prevents the formation of a film on the jelly.

Option 9: Cranberry jelly on starch with orange jelly - "Fantasy"

The most "our" berry and overseas fruit, such is an unusual, fragrant jelly. It is prepared quickly, and the taste cannot be confused with other jelly.

Ingredients:

large orange;
40 gr. cranberries;
two spoons of sugar;
300 ml of drinking water;
60 grams of potato starch.

How to cook

We lower the orange for a couple of minutes in boiling water, cut and squeeze the juice. We filter it on gauze folded in layers.

We interrupt the cranberries with a blender, additionally wipe the puree with a sieve.

Bring 100 ml of water to a boil, add a spoonful of sugar and mix thoroughly. Dilute a spoonful of starch in 50 ml of water and pour it into boiling syrup. Stirring vigorously, boil until thickened. After removing from the stove, mix the thickened mass with cranberry puree.

In a clean saucepan, similarly prepare the second mass and mix it with orange juice, cool and orange jelly.

Pour the cooled jelly into a glass goblet or glass in layers and lightly sprinkle with powdered sugar.

Option 10: Thick spicy cherry jelly with cream

Another option for a thick jelly dessert. Fragrant, with a rich taste and color, jelly is ideally combined with whipped cream. If you don’t want to whip the cream yourself, ready-made ones, in a can, are also suitable.

Ingredients:

cherry berries - 650 gr.;
half a glass of potato starch or a full glass of corn;
a spoonful of honey;
pinch ground ginger(dry);
half a spoonful of cinnamon powder;
35% cream - 100 ml;
a pinch of cardamom;
powdered sugar.

Step by step recipe

We wash the cherries, remove the seeds from the berries and squeeze the juice from the cherries in any convenient way.

Pour into a saucepan, add spices and honey. We sift the starch to the prepared mixture and stir it thoroughly with a whisk.

Having set the container on a quick fire, and stirring constantly, bring the jelly to a thickening, after which we completely cool.

While the jelly is cooling, fluffy whip the cream with powdered sugar. The exact amount of powder is not determined, add it with continuous whisking with spoons. Adjust the amount by taking a sample.

Kissel is an excellent drink that can satisfy your hunger and serve as a dessert at the same time. It is full of vitamins and essential trace elements, besides it is very pleasant to the taste. In summer and autumn we prepare kissels from fresh berries and fruits. But in winter and especially in spring, during the period of beriberi, you really want to treat yourself! And this will come to the aid of frozen berries, previously prepared in the freezer.

What is berry jelly and how to cook it properly

Kissel has been known to us since ancient times. Of course, before it was made in a completely different way than now: it was a long and laborious process in which many products were used, including sourdough. Modern kissels are similar to the old ones only in texture, but they are not inferior in benefits and pleasure, and you can cook them very quickly, without wasting time and effort.

For jelly you will need:
frozen berries to your taste;
starch (it is desirable to take potato);
water;
sugar.

Some recipes may use additional ingredients. We will consider such cases separately.

Any frozen berries are suitable for jelly

Usually the amount of starch for jelly is taken at the rate of 2 tbsp. l. per 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for thicker.

It is better to defrost berries for jelly and rub through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
Boil water in a saucepan and place the berry cake there. Boil for 10 minutes. Strain the resulting compote well.
Put the compote on the fire, and, bringing it to a boil, add sugar.
Take the juice that remains after grinding the defrosted berries and dilute the starch in it. Gradually pour this mixture into the boiling compote, stirring constantly to avoid lumps. Bring to a boil again and remove the pan from the heat.

And now we will offer you some simple, but original and delicious recipes kissel from various berries.

Frozen currants: a great choice for kids

Black, white and red currants contain a large number of vitamin C, which we simply need in winter and early spring. As you know, colds are especially aggravated during this period, and young children are more susceptible to them than anyone else.

Only black currants can be frozen: the denser peel of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season it is black currant will help your family in the fight against colds. And in the form of jelly, children will especially like it.

Frozen currant kissel

So, in order to prepare currant jelly from frozen berries, take the following ingredients:

600 g (3 cups) currants;
about 1.5 liters (7 glasses) of water;
200 g (1 cup) sugar;
4 tablespoons of potato starch.

Boil water in a saucepan and pour currants into it. Berries in this case, you can not even defrost. After the currants are boiled in boiling water for literally 5 minutes, add sugar, mixing thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting juice must be filtered through cheesecloth without cooling. In the meantime, stir the cornstarch thoroughly in a glass of water, breaking up any lumps that form.

Morse is filtered, and it, already without berries, needs to be put on fire again. Wait until it boils, and carefully, in a thin stream, pour in the dissolved starch, constantly stirring the liquid in the pan. Remove the jelly from the fire after it has reached a boil, but not boiled.

Tip: the surface of the finished jelly can be sprinkled with a small amount of sugar. So you will avoid the appearance of foam and film.

cranberry recipe

Cranberries are a real medicine at home! It can also be found in fresh, because cranberries are well stored due to the content of acids, but frozen, they do not lose their healing properties. And if currants help as a prevention of colds, then cranberries can easily cure even the flu.

Cranberry jelly will easily replace one of your meals during the day. It is very useful for people with diseases of the gastrointestinal tract and hyperacidity, because it has an alkalizing effect on the mucous membrane.

You will need the following for jelly:

2 liters of water;
300-400 grams of cranberries;
4 tablespoons of starch;
sugar - depending on preference.

Before you start cooking cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose the juice. After that, squeeze out all the juice through cheesecloth. Use a sieve only if it is fine enough so that the pulp from the berries does not get into the liquid.

While the water is boiling in a saucepan, dissolve the starch in cold water and mix it with cranberry juice. Stir constantly so that the starch does not settle to the bottom of the dish, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch there, add sugar, boil for about 5 minutes and you can turn off the heat.

Please note: starch for jelly should be dissolved only in cold water! In hot water, it immediately begins to gel, and it will fall into boiling water already in the form of lumps and breasts.

This cranberry jelly is good both hot and cold. You can use cornstarch, but its astringency is much lower than that of cornstarch. Kissel can turn out either very liquid from a smaller amount of starch, or tasteless - from a high content.

Cherry: not only tasty, but also noble

Cherry is a very refined berry. Her taste qualities perfectly complement even festive table. And cherry jelly is very easy to prepare, so you can delight your family with it any day.

Ingredients for this jelly:

cherry -2 cups, or 200 grams;
sugar - 7 tablespoons with a top;
starch - 3 tablespoons with top;
water - 1 liter.

Put the cherries in a saucepan. However, it is not necessary to defrost them. It is better if the cherries are pitted, but this recipe is good because the pits will not bother you.
Pour in a liter of water and boil. After that, mash the berries with a crush to make the broth especially saturated, and boil for another 5 minutes.
Strain the resulting broth through cheesecloth. You can use a slotted spoon to get the cherries out of the pan. Add sugar and mix thoroughly.
Now add starch to 0.5 cups of water and stir. Pour the resulting mixture in a thin stream into the boiling cherry compote, stirring constantly. Immediately after the starch is poured, remove the jelly from the heat.

Our cherry jelly will turn out to be of medium density. Many people like it chilled. If you want to effectively serve cherry jelly to the table, pour it into glasses and sprinkle with a small amount of finely chopped almonds: they will best complement the taste of the drink.

Cherry jelly - a delicious and noble drink

By the way, you can cook excellent pies for cherry jelly. Twist the boiled berries that you took out of the syrup during the cooking process in a meat grinder (but only if they are pitted), if desired, add apples, strawberries or any other berries to your taste, and a little sugar. This filling is perfect for pancakes and pies from any dough. It can even be simply applied to a bun or loaf, like jam - easy, tasty and satisfying!

Strawberry jelly - a classic of the genre

Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in the freezer since the summer, which can be useful for compote and pie, and even more so for strawberry jelly. This drink is so delicious that neither adults nor children will refuse it!

Classic strawberry jelly

Take these products:

frozen strawberries - about 0.5 kg;
granulated sugar - 6 tablespoons;
starch - 2 tablespoons with top;
water - about 2 liters.

Strawberries do not need to be thawed. Wait for the water to boil in a saucepan, add sugar and boil for a couple of minutes. Pour in the strawberries, and as soon as the water comes to a boil again, immediately remove the berries.

Leave the broth on a very low heat so that it does not stop a calm boil. Meanwhile, use a blender to puree the strawberries into a smooth puree.

Dissolve starch in water and add this mixture to the boiling broth, stirring constantly. Immediately put the strawberry puree in there. Mix thoroughly and let the jelly boil. Remove from fire.

Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.

Strawberry jelly is usually served chilled. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.

Vitamin cocktail: experimenting with different berries

Of course, jelly should be equally tasty and healthy. Sea buckthorn has been used for cooking since ancient times. various drinks. We suggest you make jelly from these frozen berries. You will need:

sea buckthorn - 1 cup;
water - 3 glasses;
sugar - ¾ cup;
starch - 2 tablespoons.

Rinse the berries and defrost just a bit so that they can be mashed with a crush. You can use a blender.

Sea buckthorn is a great berry for making jelly

Boil water in a saucepan, add sugar and put crushed berries there. Pour in the diluted starch, mix and let it boil for literally 3 minutes. Sea buckthorn jelly can be served on the table.

And now we will prepare a real vitamin cocktail. K already famous recipe add berries: half a glass of lingonberries and cranberries. More water will be needed - about 4 liters, and 3 tablespoons of starch.

The manufacturing process is almost the same, only lingonberries and cranberries must be whole. They need to be boiled in boiling water for 10 minutes, then removed from the syrup. Strain the broth and put on fire again. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and simmer for about 5 minutes, then remove the jelly from the heat.

Kissel from sea buckthorn, including with the addition of other berries, serve chilled. Try to use any other berries, leaving sea buckthorn puree as the base for the drink. So you can please your guests in a variety of ways. different tastes and coloring of jelly. Light sourness is very refreshing in the heat, and in the cold it saturates you with vitamins and useful elements.

Kissel is a dish of high density, jelly-like consistency. It is often prepared sweet, and it is based on fruits, berries and other suitable ingredients. In order for the jelly to be thick, starch is added to it, which can be potato and corn, but how much starch per 1 liter of jelly is required, let's try to understand this article using different recipes as an example.

Density of the dish

The density of jelly depends on how many tablespoons of starch per 1 liter of jelly will be put. There are several types of cooking, or rather several types of density:

Thick. For such a dish, you will need to put about 80 grams of starch per liter of water. At home, you can use a tablespoon to measure, in which case you need to put 3 spoons. After the starch is added, the jelly will still need to be simmered until they reach the desired consistency. Use a wooden spoon to stir this dish. It should be noted that the serving of such a thick jelly is carried out in bowls, and the dish is consumed with a spoon or fork.
Medium density. For such a dish, you will need to put about 45 grams of starch, which is about 2 tablespoons. Cooking the product does not take a very long time, the thickener is added, all the ingredients are brought to a boil, then you can serve the dish to the table. Such jelly can be consumed warm and cold. Drinking the product will also not work, so you need to give it additional spoons.
Liquid. This type it is considered drinkable, but how much starch per 1 liter of liquid jelly will need to be put, let's try to figure it out. For such a consistency, 30 grams of a thickener or a little more than 1 tbsp will be enough. l. Preparation of the dish is similar to the paragraph described above.

All proportions are presented approximately, and it will be possible to figure out in detail how much starch per 1 liter of jelly is needed in specific recipes. This is due to the fact that the thickener can react differently with different ingredients. Therefore, in some cases, you need to put more or less starch. Before adding starch, it is always best to dilute it in cold water and strain.

Vitamin fruit jelly

If there is a fruit compote, then you can turn it into a healthy jelly. Children love this dish very much, and it will not take long to cook it. In addition, the main advantage is that it retains all the vitamins.

Rinse fruits and put them in cold water. After that, put the water to boil, and by boiling, the fruit will give almost all of its juice.
When the water boils, remove the pan from the heat, cover with a lid and let it brew for about 20 minutes.
When all the ingredients turn pale and float on top, they should be removed in a colander, which will leave a rich broth.
In order to find out how much starch is needed per 1 liter of jelly, you should check the amount of broth, and then add 1 tbsp. l. with slide for liquid consistency, 2 tbsp. l. thickener for jelly of medium consistency, but which can be drunk. For an almost thick dish, add 3 tbsp. l., for thick jelly put 4 tbsp. l., and for jelly-like 5-6 tbsp. l. All quantities are taken into account per liter of liquid.
The measured thickener must first be diluted in a glass of broth, then put the whole compote on the fire and bring it to a boil. At this time, you can gradually pour in the starch, while stirring the dish.
The broth will immediately change its color, thicken and become richer.
The dish is brought to a boil, and you can immediately remove the pan from the heat, this will save all the vitamins.

Berry kissel

For children, berry-based jelly is perfect.

For cooking, you will need to perform the following steps:

Rinse and chop the berries in a convenient way.
Pour the berry juice into a container and send it to the refrigerator, and the cake is poured with water and sent to the fire. On low heat, cook the berries for 10 minutes.
The finished broth is poured into two pans and filtered before that. The first part is cooled and 50 grams of starch is added to make it swell, and the second part is boiled. Add 150 grams of sugar to it.
When the compote boils, a part with a thickener is added to it, after 5 minutes you can add a little lemon juice. After boiling, the fire is turned off and the juice from the refrigerator is poured.

Kissel is ready, you can pour it into a cup and decorate with nuts on top. A similar dish can be prepared in winter if berries are frozen in summer.

Kissel from rhubarb

Children often lack vitamins in the body, so at the beginning of summer it is recommended to prepare jelly from fresh rhubarb, which contains a lot of useful substances. For cooking you need:

Peel and wash the rhubarb, then cut into cubes and cover with water.
Put the water on a small fire and bring to a boil.
Additionally, you need to pass several branches of rhubarb through a blender, making gruel out of it, it goes into the broth.
Next, you need to make jelly from the broth, how much starch per 1 liter of water, each person decides individually according to the recipe above in the description. For a liquid dish, 1 tbsp will be enough. l. per liter of decoction. Starch is simply placed in a saucepan, stirred until dissolved and brought to a boil.

Such a dish is thick due to the pulp of rhubarb. If you do not add gruel, then you can get a transparent jelly.

Milk jelly

Such a product can be given to babies from six months of age.

For cooking you will need:

Bring a liter of milk to a boil, then add 100 grams of sugar and dissolve it.
V a small amount mix water 2 tbsp. l. starch, exactly as much as you need starch per 1 liter of jelly from milk. Next, add starch water to milk and bring to a boil again, constantly stirring the dish.
The drink is brewed to the required density.

Such a drink is given to children chilled. It is preferred to drink by both very young children and toddlers aged 2-3 years.

oatmeal jelly

This dish has its own characteristics, but the product is very useful.

You can prepare it according to the following instructions:

70 grams of oatmeal is poured into a glass warm water and insist 10-12 hours. After that, water is removed from them and a glass of milk and sugar are added to taste.
The ingredients are put on fire and boiled over low heat. After thickening, the dish is ready.

Served chilled, and apparently no starch is used in the recipe. Such a dish for children under 1 year old should be given 2 times a week, after a year you can increase the intake, but not more than 1 time per day.

Of course you can buy ready mixes jelly with different flavors, which are very easy to prepare, but for children it is better to make starch at home and cook everything from natural products. You need to chop the potatoes in a blender and put the mashed potatoes in cheesecloth, then tie it up and leave it to release the starch. After that, you can add the ingredient to the dishes. Additionally, the following tips should be considered:

You need to cook jelly in an enameled container.
Cooking is only for a single meal.
The dish is consumed on the day of its preparation.
If you store jelly for a long time and warm it up, then the beneficial substances will be lost.

Beneficial features

Kissel - nutritional product, which allows you to saturate any organism. In addition, it enriches consumers with energy and vitamins that it contains. If you cook the dish correctly, then it will be preserved essential vitamins and minerals, and the flake-based recipe can treat ulcers and gastritis.

Fruit jelly is good for diseases that are caused by infections, or for diseases of the gastrointestinal tract. In addition, the product can improve eyesight, and if it is based on apples, then you can drink it with anemia. The rowan dish normalizes the functioning of the liver, and the cherry product cleanses the lungs and bronchi.

Conclusion

Having familiarized yourself with how much starch per 1 liter of jelly you need to put in this or that case, you can prepare a useful and hearty meal. The only thing to consider is the possible set excess weight, due to the fact that starch is an excellent source of carbohydrates. You should also check your body before use for allergies.

Good day! V summer heat we all use a lot of liquid, it's 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 quick-cooking 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 thickness. 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 cook it and give it to dinner delicious treat. 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 turbidity.

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

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

6. Mix thoroughly to avoid lumps.

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 winter time, 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 starch in cold water, take half a glass 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, 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. So fragrant and real healthy drink 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 interesting dish. like thick jelly, only we will serve it as a dessert, one might 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, which 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 household 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 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 Russia 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! fast food oatmeal will not work, keep that in mind.

2. Put a slice on top rye bread 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 kind of oatmeal according to the recipe of Izotov and Momotov.

Delicious rhubarb jelly with apple

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

We will need:

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

Cooking method:

2. Rinse 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. This ratio of starch will result in 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.

Keep finished product should be 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

« Milk rivers - kissel banks". Ancient Russian food- kissel - has long been an indispensable attribute of fairy tales and songs. But why are there “shores”, because we are used to the fact that jelly is liquid? Everything, it turns out, has a simple explanation. The fact is that it is thick jelly that is characteristic of the old Russian cuisine. Potato starch, as a thickening agent, came into use only in the 19th century. And before, jelly was prepared on fermented decoctions of cereals and cereals - pea, oatmeal, rye, buckwheat. By the way, where did this word come from? kissel"- the oldest way of making jelly and determined its name: as a result, a thick jelly was obtained that could be cut with a knife. But even in those distant times, and now all sorts of goodies were certainly added to the jelly - berries ( currant, cranberry, blueberry), apples, plums, cherries, honey - to make it sweet and palatable.

Kissel oatmeal, old Russian

Before proceeding to our usual jelly with potato starch, just for acquaintance, I offer you a recipe for oatmeal jelly: oat flour pour warm water and leave to sour for a day. The next day, strain and boil, stirring with a spoon. Cool and serve with milk or on a fast day with vegetable oil.

Which starch to take?

Rice starch will give the jelly a cloudy, unattractive look. It is best used in opaque sauces and desserts. For example, in blancmange.

Corn starch, like rice starch, does not give the desired transparency. It is the best suited for sauces and the preparation of milk jelly, where transparency is not important, and the texture will be very delicate.

Wheat starch is used as a thickener in the production of sausages, sausages, in the baking industry and in the preparation of Turkish delight. We will not undertake to experiment with it, and buying it is a rarity.

Potato starch is the ideal product for preparing our national dessert. Yes, it’s dessert, because jelly can be made both liquid and thick enough to be eaten like jelly and served with whipped cream.

What to cook jelly from?

Kissels are prepared from almost all fresh berries and fruits - cranberries, currants ( red and black), raspberries, strawberries, blueberries, cherries, apples, plums, dogwoods, apricots. Perhaps, I did not meet only jelly from pears and peaches.

Kissel is made from dried fruits, fruit juices and red wine.

Milk jelly - from cow's and almond milk.

Kissel can be cooked even from kvass and honey.

And, finally, a dish for those who prefer chocolate to all other joys of life - chocolate jelly, which is sometimes called pudding in overseas countries.

Liquid or thick?

Cold, sparse jelly - a drink that quenches both hunger and thirst. But thick jelly is an independent dessert that can be made with berries and served with whipped cream or sour cream.

To prepare a thin jelly for 1 liter of liquid ( fruit decoction, juice) you need 2 tbsp. spoons ( without a slide) potato starch and 3 ½ - 4 tbsp. spoons for thick jelly.

Potato starch before cooking is diluted in ¼ cup of cold water or fruit decoction, juice, milk, wine.

Kissel laws!

1. Starch does not dissolve in liquid. If it is diluted in water (milk) in advance, it will settle to the bottom, so before brewing jelly, the starch must be mixed again.
2. Pour in the starch should be, continuously stirring the jelly.
3. Kissel should never be boiled for a long time. When boiled, starch turns into glucose - this is pure chemistry. It may seem to you that the jelly is not thick enough, and you want to cook longer, but every minute it will become thinner and thinner. Therefore, remember: half a minute after boiling is enough for the jelly to be ready. And urgently remove from the fire - the jelly is ready!
4. Some kissels, for example, cranberry, are not recommended to be cooked in aluminum dishes - it will acquire an unappetizing color.

Blackcurrant jelly (cranberries, lingonberries, blueberries, strawberries, blackberries, raspberries)

For 800 ml of water: 150 g of berries and 125 g of sugar.
Mash the berries with a wooden spoon, squeeze out the juice. Boil pomace and strain ( very convenient to do it in a colander e), add sugar and put on fire.

Dissolve starch in ¼ cup cold water. In a boiling broth with continuous stirring, add diluted starch and at the same time pour in the squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Cherry or plum jelly

For 800 ml of water: 250 g of berries and 125 g of sugar.
Remove pits from berries and pour over them (pits) hot water. Boil 5 minutes and strain. Pour the pulp with half the sugar and let stand for 1 hour. Drain the resulting juice, and put the berries in a decoction from the seeds and cook for 10 minutes. Wipe, add the remaining sugar, bring to a boil, pour in the starch diluted in water and the juice from the berries. Half a minute after boiling kisselgotov.

Milk jelly

For 1¼ liter of milk: 125 g sugar, 2-3 tbsp. spoons of potato or corn starch, vanilla extract.

Boil a liter of milk, add a couple of drops of vanilla extract. Dilute starch in ¼ cup of cold milk and brew jelly. Serve warm or chilled.

Chocolate kissel

For 1 liter of milk: 200 g of chocolate, 6 tbsp. spoons of potato starch, 150 g of sugar, a pinch of salt, vanilla extract.
Grate chocolate on coarse grater. Dissolve starch in ¼ cup of milk, boil the rest of the milk and add sugar, a pinch of salt, vanilla extract and chocolate to it. While stirring, wait until the chocolate has completely melted. Bring chocolate milk to a boil and pour in milk with starch. Stir vigorously and remove from heat. Chocolate jelly thickens very quickly.

Dessert Rote Grütze

200 g strawberries, 200 g raspberries, 200 g currants, 200 ml water, 50 ml red wine, 1 cup sugar, 50 ml red wine, 4 tbsp. l. potato starch.

Place berries, water, wine and sugar in a saucepan and bring to a boil, cook for 15 minutes. Pour the starch diluted in water and cook for half a minute. Cool and serve with sour cream or whipped cream.

Kissel and cold

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

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