Remember that old time when you were a child kindergarten or at school they were given a delicious gelatinous drink called kissel. And even tastier it was cooked by mom or beloved grandmother. But, unfortunately, over time, this wonderful dessert began to be forgotten. Many children do not even know about the existence of jelly, since not every mother pleases her baby with such a wonderful delicacy. We suggest correcting the current situation and immediately preparing for your family a delicious jelly from berries with the addition of starch, and we will tell you how to cook it correctly.
Kissel recipe from fresh berries and starch
Ingredients:
- cranberries - 250 g;
- blackcurrant berries - 250 g;
- granulated sugar - 320 g;
- potato starch- 1/2 st.;
- water - 2 l.
Cooking
We free the washed berries from extra branches and ponytails. In order for our jelly to turn out to be truly tasty, rich and healthy, we take a pusher and press the berries a little with it so that their protective shell bursts and they let the juice flow. We move it all into a saucepan, fill it with clean, drinking water and put it on the included burner of the stove. When the water with berries reaches the boiling stage, let them boil for five minutes. Then we filter the cooked through a sieve. berry compote, pour it into the same (already washed) pan and send it back to the stove.
In order to know how to make your berry jelly good and tasty, you need to properly introduce starch. Therefore, we fill it with a glass of warm water and, stirring, dissolve the starch in it.
Pour granulated sugar into the boiled berry water, stir and slowly begin to pour in the diluted potato starch. After two minutes of boiling jelly, remove it from heat.
Recipe for jelly with starch from frozen berries
Ingredients:
- frozen blackberries - 300 g;
- - 300 g;
- fine sugar - 220 g;
- water - 2.5 l;
- starch (potato) - 4 tbsp. spoons.
Cooking
Blackberries and raspberries room temperature it is better not to defrost, since they do not have a dense protective shell, but it is better to do it in the microwave in the "Defrost" mode. Then put them in a saucepan, after draining the thawed water and pour them with cold, drinking water. We put everything on the stove and cook the berries like a regular compote. We cover the colander with gauze folded in two layers and pour the finished berry compote into it. We lift the edges of the gauze up, collect them with a bag and squeeze the liquid from the boiled blackberries and raspberries to the total filtered volume. We put the resulting compote of a rich, bright color on a burning burner. Pour 2/3 cup from the volume of boiling liquid and dissolve all the starch. When boiling, add sugar and stir well until dissolved. Then, without ceasing to stir the compote, carefully, slowly pour in the dissolved starch and get jelly.
Kissel from berries and dried fruits with starch
Ingredients:
- potato starch - 4.5 tbsp. spoons;
- fresh berries (cherries) - 350 g;
- (dried apricots, prunes) - each 100 g;
- granulated sugar - 200 g;
- water - 2.8 l.
Cooking
Pour dried apricots and prunes with boiling water and let them stand for about 20 minutes. Then we drain the liquid from them and transfer the dried fruits to the pan along with fresh cherries. Pour the contents of the saucepan 2.5 
liters of drinking water and put on gas. In the remaining amount of water, stir the potato starch until smooth. Pour into boiled water with dried fruits and berries right amount sugar and after repeated boiling, we begin to slowly introduce potato starch in a liquid state, while rhythmically stirring it with a spoon in the total volume of liquid. After 2-3 minutes, the jelly can be considered ready, so feel free to remove it from the heat.
Pouring this type of jelly, put berries and dried fruits on the bottom of the glass, and fill the rest of the space with a gelatinous mass.
Kissel is one of the national Russian drinks, which is prepared not only in our country, but also abroad. Only each country has different jelly recipes. Each country brings something different to the recipe. For example, vanilla is added in France, and cinnamon and cloves are added in Germany, which gives the jelly a special taste.
According to sources, kissel appeared more than 1000 years ago. But in those days it was prepared from grains. This drink was more like jelly than jelly. It was elastic, and it was cut into pieces. The Russians loved this drink, which is why the profession of a kissel-maker appeared. Kissel got its name from the word "sour", because it had a sour taste due to fermentation. Kissel from starch began to be prepared after Peter I brought potatoes to Russia. To prevent the drink from being so sour, honey, jam and other sweet ingredients were added to the jelly.
Today there is a large number of jelly recipes. Kissel is usually made from frozen berries, fresh berries and fruits. Kissel from frozen berries contains a large amount of vitamins and minerals needed by the body. The substances contained help to improve digestion, despite the fact that jelly is a high-calorie drink.
Kissel from frozen berries with vanilla
Compound:
Cooking:
- Bring the water to a boil, then add the grated lemon zest, vanilla and sugar. Let the syrup boil a little.
- Then throw frozen berries into the syrup.
- Bring the jelly of frozen berries to a boil and cook for another 5 minutes. Taste the jelly and, if necessary, add a little more sugar.
- Dissolve starch in cold water in a separate bowl.
- Turn off the heat under the saucepan with jelly and slowly pour the starch dissolved in water. Stir the drink all the time while pouring.
- Kissel is ready! It remains only to pour it into mugs and serve it to the table. Just remember that jelly is best served cold!
Kissel from frozen berries with mint
Compound:
Cooking:
- Defrost the berries first. To do this, pour frozen berries cold water in a separate vessel.
- When the berries are thawed, transfer them to a saucepan, pour water and put on fire.
- When the water in the pan boils, reduce the heat, add mint leaves and sugar, cook the jelly until the water turns the color of berries. This is necessary in order for the jelly to turn out beautiful and tasty.
- While the berries are cooking, dissolve the starch in a small amount of boiled water in a separate container.
- Starch is poured into the pan in a thin stream, and the jelly is constantly stirred so that lumps do not form. The thicker you want to get jelly, the more starch you need to add.
- After the jelly is cooked, cool it and serve it to the table.
Kissel from frozen raspberries and cranberries
Compound:
Cooking:
- Place a pot of water on the stove and bring to a boil. Pour the berries into boiling water and cook for 15 minutes.
- Strain the drink through a colander with cheesecloth and add sugar. Put the drink back on the stove.
- Until the jelly boils, dilute the starch in a small amount in some container cold water.
- After boiling the drink, check the jelly for sugar content, if necessary, add a little more sugar. Then spin the jelly clockwise with a spoon.
- Take a bowl of diluted starch in one hand, and a spoon in the other. Starch is poured into the pan with the future jelly in a thin stream closer to the edge of the pan and stirred with a spoon in a circle.
- After boiling, the jelly should cook for another 2 minutes, while do not stop stirring the drink.
- After cooking, jelly from frozen berries is cooled and served at the table.
Kissel of frozen berries with lemon and cinnamon
Compound:
Cooking:
- Make syrup from water and sugar.
- Frozen berries are added to the boiling syrup and boiled for 2 minutes.
- Stir the jelly and try. The drink should be slightly sour.
- If there is not enough acid in the berries, add lemon juice or citric acid.
- Dilute starch in 0.5 cups of cold water and carefully pour into the drink, stirring constantly.
- Bring the jelly to a boil, but do not boil and add cinnamon.
- Kissel from frozen berries can be served warm or cold.
Cranberry jelly from frozen berries: recipe
Compound:
Cooking:
- Rinse the cranberries boiled water and pass through a sieve.
- The resulting cranberry juice filter through cheesecloth.
- Pour cranberry pulp with water, put on the stove and bring to a boil. Strain.
- Cool one glass of cranberry broth and dilute starch in it.
- Pour the cranberry juice into the broth, add sugar and boil.
- In a chilled drink, dilute the starch and add to the boiling broth.
- Add vanilla and bring the jelly to a boil.
- Refrigerate and serve.
Now you know, how to cook jelly from frozen berries and you can safely treat guests with jelly.
2015-11-19T03:20:06+00:00 admin beveragesKissel is one of the national Russian drinks, which is prepared not only in our country, but also abroad. Only each country has different jelly recipes. Each country brings something different to the recipe. For example, vanilla is added in France, and cinnamon and cloves are added in Germany, which gives the jelly a special ...
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Don't know how to treat your family members? What can you think of that would be both tasty and healthy at the same time? We propose to prepare a well-known dessert called jelly for a long time. Surely everyone knows what it is. Kissel is a delicious, sweet jelly-like dish made from fresh, dried or frozen fruits and berries with the addition of starch. This treat will appeal to absolutely everyone from young to old.
Recipe for jelly from fresh berries
We will need:
- 150 g of red currant;
- 150 g lingonberries;
- 3 liters of water;
- 150 g cranberries;
- 150 g of sugar;
- 70 g potato starch.
Cooking method
- In order to prepare healthy berry kissel, first of all we need to wash the berries we have. IN this case we take the berries of red currant, lingonberries and cranberries and rinse thoroughly under running water. And if you have frozen berries, then before using them, you need to get them out of the freezer and leave them in a warm place for half an hour.
- Next, the prepared berries must be passed through a sieve. As a result, you will get juice and squeezed mass. We set aside the juice for now and will deal with the squeezes. They need to be poured with boiling water and boiled for 20 minutes over medium heat. After that, wait until the broth cools down and filter with a sieve. Pour the resulting juice into a glass, and discard the rest of the berries.
- Now we take the juice that was obtained during the first extraction and bring it to a boil, while gradually pouring out the granulated sugar, not forgetting to stir. In order to give density, it is necessary to dilute the potato starch in the broth that we left. We mix everything well so that there are no lumps and add it in a thin stream to the boiling juice, stirring all the time, preferably with a wooden spoon.
- Cook the resulting jelly for another 5 minutes, and then remove from heat, let cool and pour into molds and serve.
Frozen berry jelly recipe
We will need:
- 2 liters of water;
- 50 g frozen berries;
- half a glass of sugar;
- 5 st. spoons of starch;
- vanillin - to taste;
- a pinch of lemon zest.
Cooking method
- Pour water into a pot of the desired size and boil. We take a vanilla pod, cut off a piece from it and open it by making an incision with a knife and throw it into boiling water. We also add grated lemon zest and granulated sugar. Mix everything and cook for exactly 1 minute.
- After that, add the frozen berries, after washing them, bring to a boil and cook for several minutes.
- If the compote is not sweet to your taste, you can add more sugar. We dilute the starch in a glass of cold water, stirring until smooth and pour into the berries, removing them from the heat, without ceasing to stir. Once again, mix everything and cool.
Cherry pudding from frozen berries
We will need:
- 800 g frozen cherries;
- 2 liters of water;
- 2 tbsp. spoons of starch;
- 150 g sugar.
Cooking method
- Before cooking, it is necessary to sort out the cherries, remove the legs and leaves. Next, you need to squeeze the juice out of it. Eat different ways getting juice. You can pass through a juicer, but for this you have to pull out the bones.
- The easiest is to put the cherry in a deep saucepan and crush it with a wooden pestle. After that, we shift the crushed berries into a colander and drain the juice, which was obtained under pressure. Pour the juice into a glass and leave to cool.
- Pour water into the prepared container and boil. Then add sugar and crushed berries along with the seeds. Cook for 5-7 minutes, remove from heat and let cool.
- After the compote has cooled, you need to strain it from the berries, add sugar to taste and starch, separately diluted. Put on fire and boil. Cool down and serve.
Today we will talk about one of the most useful and delicious drinks. In the summer we prepare it from seasonal berries, and at other times of the year they can be successfully replaced with frozen ones. If the preparation is done correctly, a large amount of vitamins remains in the berries. I will talk about how to cook an incredibly delicious jelly from frozen berries and starch. Check out some of my favorite recipes for this wonderful dessert.
We cook delicious jelly from frozen cherries and starch
Kitchenware: saucepan with a volume of 2 liters; measuring jug; a container to brew herbs (a jug or a cup with a lid).
Ingredients
Choice of Ingredients
- To sweeten the jelly, dry stevia leaves can be used instead of sugar. She is about 10 times sweeter than sugar. At the same time, it is natural and contains a large amount of useful for human body substances. Non-caloric, does not contain carbohydrates. This natural sweetener is freely sold in pharmacies.
- Frozen or fresh berries can be replaced with jam from them.
- Potato starch is more suitable for making jelly. Corn, when in contact with the liquid, makes it cloudy and does not give jelly density. But if you love liquid jelly, then you can use it.
Step-by-step process of making jelly from frozen berries with starch
Video cooking recipe
In this video, the recipe is described above. Take a look to make delicious jelly easier and more efficiently.
Homemade jelly recipe from frozen blackcurrant berries with starch
Cooking time: 20 minutes.
Servings: 8-9.
Calories per 100 grams: 54 kcal.
Kitchenware: 2 liter saucepan; blender; Bowl; 6-8 glasses; tray; flat plate; ladle.
Ingredients
Step by step cooking process
Video cooking recipe
To better understand how to make such a jelly, watch this video, where the cooking process is shown in detail.
- To make the jelly thick (after cooling it will be almost like jelly), then take 4 tablespoons of starch per 1 liter of liquid. If you like it more liquid, then use 2-3 spoons. In case you prefer a liquid version of jelly, almost the same as compote, use 1 tablespoon of starch per 1 liter of water.
- It is not worth diluting starch ahead of time, as it will settle to the bottom. Do this just before adding to your drink.
- To make the jelly a brighter, richer berry color and taste, grind the berries (with sugar) before cooking. And then lower the mass into boiling water.
How to serve this dish
Kissel is usually served for dessert. If it is thick, it is offered in bowls or special molds with cream, a scoop of ice cream or milk. If medium density or liquid - then in cups or glasses.
This kind of drink can be used in the same way as gravy for casseroles or pancakes. The perfect addition for sparse jelly there will be a piece of sweet pie or cookies.
Helpful information
- Try great. It is known that - oatmeal jelly from oatmeal- able to cleanse and heal the body of many ailments, gives energy and promotes longevity.
- Don't miss out either. It is no less tasty and healthy, it is widely used in dietetics as a means for the treatment and prevention of diseases of the gastrointestinal tract.
- Very easy to prepare delicious. See how to do it right and quickly. - it's not only delicious drink. It strengthens the immune system and has long been the first remedy in the fight against colds.
- And more can be done. Even a novice cook can handle this recipe. The bread is tender and amazingly delicious. Read with us also about. Even if this is your first culinary experiment in the kitchen, then with our guide you will no doubt cope.
Thank you for your interest in our recipes. I hope that you have turned out amazingly delicious jelly, as intended. Send your impressions, additions and comments. Cook with love.
1. We get from freezer 200 g raspberries.
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 love 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. Strain the berries and add required amount 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 tumbler and colored straws, because jelly was a dessert at a children's holiday.
The recipe for jelly from frozen berries is ready! Bon appetit!
