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. It is about 10 times sweeter than sugar. At the same time, it is natural and contains a large number of substances useful for the human body. 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 like 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
Time for preparing: 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. A perfect addition to thin jelly is a piece of sweet pie or cookies.
Useful information
- Try great. It is known that - oatmeal jelly from oatmeal - is 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. is not only a 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.
How often do you cook - cook jelly? I mean not a semi-finished product that is sold in bags and briquettes, mostly consisting of various kinds of chemical additives. I'm talking about homemade jelly made with your own hands from natural products. After all, it is not difficult to cook a delicious fragrant and, most importantly, healthy drink from the same jam, fresh or frozen berries or fruits. This is practically a matter of a few minutes, but how much fun! Today I am preparing homemade jelly from frozen berries. Just the other day, when I was making sea buckthorn syrup, I had a side product in the form of squeezes (there are a lot of vitamins left in them), which I hid in the freezer. In the same place, frozen gooseberries and thorn have been waiting for a long time. In my opinion, it turns out a wonderful berry trio for a delicious jelly. So get connected, let's cook together.
Ingredients: Homemade jelly
Squeeze from sea buckthorn berries - 450 g;
Thorn - 300;
Gooseberries - 200 g;
Potato starch (for jelly of medium density) - 50 g;
Sugar - 160 g;
Lemon juice - a tablespoon (you can replace 2 g of dry citric acid).
Your cooking time for homemade jelly from frozen berries is a maximum of 30 minutes according to the photo steps of the recipe.
I boil one and a half liters of water in a three-liter saucepan and throw all three main natural ingredients at once.
After boiling, I cook the compote for about seven minutes. This time is enough for the berries to give all their juices and flavors to the water. Now, with the help of a sieve and pestle, I filter and grind the resulting liquid mass into a two-liter saucepan.
I put on a strong fire (to boil faster) berry broth, add sugar and lemon juice.
I love it when jelly has a tart, sour taste, which can give either natural lemon juice or the concentrated acid of the same name. As soon as the sweet liquid starts to boil, in 300 ml. water (cool, but not warm or hot) I dilute the starch without leaving lumps. There is no better assistant in this matter than a whisk.
Then in a thin stream, stirring constantly, pour into the pan.
Now I just have to wait until the jelly boils, let it cook for just a minute and that's it, you're done. I pour a delicious drink into glasses and proceed to take a sample, without waiting for it to cool down.
And what an amazing color and amazing aroma my jelly has! And without any flavorings and dyes.
For some, jelly is a drink.
For others, dessert, and still others try to satisfy their hunger.
What difference does it make what kind of dish it is!
The main thing is that jelly is very tasty and healthy.
But only if it's cooked right.
How to cook jelly from starch and what can it be made from?
How to cook jelly from starch - general principles
Often the basis for jelly is prepared from fruits or berries. They are boiled in water, then filtered. Sometimes a drink is prepared with berries. If there are no fresh fruits, then jelly is cooked from ready-made compotes, jams, various drinks and even milk. In fact, there are a huge number of options and in every home there is something from which you can make a drink.
What is the difference between jelly and compote? Of course, thick! To achieve it, starch is added. Most often they use potato, as it is more familiar and affordable. But similarly, you can cook jelly from cornstarch. The product is diluted with a small amount of cold liquid, and then poured into the bulk and boiled until tender.
How to cook jelly from starch and berries
Berry jelly is a wonderful summer drink. He will help out in the heat, when there is no appetite, and you want something light. How is jelly cooked with starch and summer berries?
Ingredients
2 tablespoons of starch;
5 tablespoons of sugar;
1.2 liters of water;
250 grams of any berries.
Cooking
1. Fresh berries must be freed from leaves and twigs. The bones can be left, since the broth will still be filtered.
2. Fill the berries with water and boil for ten minutes.
3. Filter, add sugar. If the broth is not acidic enough, then you can add a little lemon juice or dry acid.
4. Put it on the stove again and let the resulting compote boil.
5. Dilute starch in 100 ml of water. It must be cold so that lumps do not form.
6. Pour the solution into the boiling compote, stir continuously and boil for a minute. Ready! Such jelly can be drunk warm, but it tastes better cold.
How to cook jelly from starch and jam
Jam is a wonderful ingredient for jelly. Its main advantage is accessibility. The drink can be prepared at any time of the year and from absolutely any jam. But how to cook jelly with starch and jam?
Ingredients
A glass of jam;
5 glasses of water;
3 tablespoons of starch;
½ tsp lemons.
Cooking
1. We combine the jam with water and put it on the stove. You can immediately pour boiling water to shorten the time. Boil after boiling for five minutes.
2. Filter through a fine sieve, add lemon and taste. Since the jam is sweet, no sugar is needed. We send it to the stove again.
3. Combine starch with half a glass of water. If you want to get a thicker jelly, then you can increase the amount of starch by 1-2 tablespoons.
4. Pour into a boiling broth of jam, cook until thickened.
5. Cool, pour into glasses and you're done!
How to cook jelly from starch and frozen berries
Spring is in the yard, a new crop of berries is coming soon, but last year's ones are left in the freezer? No problem! They can be put into jelly and make room. We use any berries. If they were washed before freezing, then they can even not be thawed. If not, then you need to defrost and rinse in advance.
Ingredients
400 grams of berries;
2.4 liters of water;
3 tablespoons of starch;
70 grams of sugar.
Cooking
1. We combine prepared berries and water, cook ordinary compote.
2. Filter, squeeze the remaining juice from the berries.
3. Add sugar, set to boil again.
4. Dilute starch in a small amount of water, pour into a saucepan.
5. Boil for a minute and turn off. As you can see, the technique of cooking jelly from frozen and fresh berries is similar.
How to cook jelly from starch and compote with cinnamon
To prepare such a jelly, we use absolutely any compote. It can be cooked from fresh berries, fruits. But you can also use compote from a jar prepared for the winter. We use ground cinnamon. If there is no such spice, then grind the stick yourself.
Ingredients
1.5 tablespoons of starch;
0.3 tsp cinnamon;
1.2 liters of compote.
Cooking
1. We filter the compote, pour half a glass, and put the rest on the stove.
2. Dilute the starch in the remaining compote so that there are no lumps.
3. Pour the starch into the boiling compote, let it boil well, evaluate the density and turn it off.
4. Add cinnamon to hot jelly, stir and cool. Ready!
How to cook jelly from starch and milk
Milk jelly can be a wonderful drink or delicious jelly. It is only necessary to change the proportions of starch. If such a jelly is well cooled, then it will be very similar to ice cream.
Ingredients
4 tablespoons of sugar;
1 liter of milk;
2-3 tablespoons of starch;
Cooking
1. Pour some milk to dilute the starch, send the rest to the saucepan and onto the stove.
2. You can immediately pour out the sugar. If you do not like too sweet, then you can reduce the amount a little.
3. Dissolve the starch in the poured milk and watch the pan. You can't let the milk escape.
4. As soon as the milk begins to boil, pour in the starch mixture in a thin stream.
5. Add vanillin, stir and let it boil again. Turn it off and you're done!
How to cook jelly from starch and hibiscus
No berries or fruits? No problem! A wonderful jelly can also be made from hibiscus (aka Sudanese rose). The drink will be very bright, tasty and with a pleasant sourness. And for flavor, we will add a little zest. But if it is not there, you can replace it with any essence, mint or lemon balm. Shall we start?
Ingredients
1.5 spoons of hibiscus;
4 tablespoons of sugar;
2 tablespoons of starch;
Zest from 1 lemon (orange, grapefruit);
1 liter of water.
Cooking
1. Boil water in a saucepan.
2. We wash the zest, it is not necessary to grind it much.
3. Add Sudanese rose to the zest. Pour boiling water over all this, cover and let stand for 2 hours.
4. If you need faster, then you can boil the contents of the saucepan for 2 minutes, like compote.
5. Filter, add sugar. Put on the stove, bring to a boil.
6. We dilute starch in 100 grams of water.
7. Pour the starch solution in the hibiscus, boil for another minute and the drink is ready! Pour into glasses, cool, you can decorate with a slice of citrus.
How to cook chocolate jelly from starch
Chocolate jelly is an inexpensive and easy-to-prepare drink. He will help out if you want something tasty and unusual. Children will especially like this dessert. The number of products is calculated for 2 servings.
Ingredients
400 ml of milk;
1.5 tsp starch;
1 spoon of sugar;
3 tablespoons of water;
2 tsp cocoa powder.
Cooking
1. Stir sugar with cocoa, gradually add milk and put on the stove.
2. Starch is diluted in water.
3. As soon as the chocolate milk starts to boil, add the starch solution.
4. Boil the drink for half a minute and turn it off. Cool down.
5. You can decorate such a jelly with chocolate chips, nuts, or just put a candy in a glass, which will be a pleasant surprise.
How to cook jelly from starch and carrots
It turns out that tasty and bright jelly can be prepared not only from fruits. Carrots are a popular root vegetable that makes an excellent drink. But it is only important to pick up juicy and sweet carrots.
Ingredients
2 carrots;
1 liter of water;
0.5 lemon;
3 spoons of sugar;
1.5 tablespoons of starch.
Cooking
1. Peel the carrots and rub with small chips.
2. Fill with water and boil for ten minutes after boiling. We filter.
3. Add sugar, squeeze the juice from the lemon and send it back to the stove.
4. Dilute starch with water (about 70 ml) and pour into carrot compote.
5. Warm up to transparency and remove from heat. Orange jelly is ready!
If the jelly is cooked thick, then it is better to pour it not into glasses, but into bowls. Then you can decorate with berries, cream, just sprinkle with powder and serve as a dessert, eat from a spoon.
To make the jelly more fragrant, you can add any berry essence, vanilla, cinnamon to it. If the drink is intended for adults, then you can twist a little liquor or cognac.
Do you need to serve jelly beautifully? Decorate glasses! Just soak the edge in water and dip in granulated sugar. Let the glasses dry a little, and then carefully pour the drink, being careful not to touch the edges.
How much starch to add to jelly? For a drink of medium density, 1.5-2 tablespoons per liter of base are used.
Naturally, neither their frozen version nor canned ones can compare with fresh berries and fruits. Nevertheless, they have one indisputable advantage. For example, from seasonal berries and fruits, you can cook kissels and compotes in long-known combinations. And these combinations are due to the ripening period of specific fruits. After all, by the time the plums ripen, the cherry is already coming off, and the strawberries will not wait for the same blackcurrant or gooseberry. And in places where you can pick fresh cranberries, you will never grow apricots. So it is very problematic to cook cranberry-apricot compote or strawberry-cherry jelly from fresh berries. But you can cook such jelly from frozen berries without any problems!
Of course, we are not pioneers. Our predecessors also prepared vitamins for the future, only they did it differently. They boiled more and more jam and dried apples, pears, cherries and plums. And what do we have? Yes, go to any supermarket! There you have cherries, and plums, and cranberries, and lingonberries, and currants, and strawberries ... And all this in a freshly frozen form. Or you can not go to the store, but prepare seasonal berries for the future, freezing them yourself. Then you will definitely be able to cook such jelly as you wish, having come up with your own recipe. Or you can choose any of the recipes offered.
Frozen raspberry and cranberry kissel
A surprisingly pleasant combination of sour cranberries and sweet fragrant raspberries. By the way, this recipe for making jelly from frozen berries can be used as a base. In the same way, you can then cook jelly from cherries, lingonberries or plums.
Ingredients:
- Cranberries - 1 cup;
- Raspberries - 1 glass;
- Potato starch - 3 tablespoons;
- Water - 4 liters;
- Sugar - at your discretion.
Cooking:
Pour water into a saucepan, put it on the stove and let it boil. Pour frozen berries into boiling water and cook for ten to fifteen minutes. After that, we filter the resulting berry compote and put sugar in it. Berries can be thrown in - we will no longer need them. We put the broth on the fire again, and while it boils, dilute the starch with cold water.
And now the most interesting. As soon as the broth boils, reduce the heat and begin to stir the contents of the pan with a spoon in a circle. At the same time, pour the diluted starch into the pan in a thin stream. Before your eyes, the broth will begin to turn into a viscous transparent jelly. Cook it for another two minutes and turn off the fire. Our beautiful, fragrant and delicious jelly from frozen berries is ready!
Kissel from frozen sea buckthorn
We offer you a recipe for an original Russian drink made from sea buckthorn. This drink is brewed very simply, although the recipe for its preparation is somewhat different from the previous one.
Ingredients:
- 1 glass of sea buckthorn berries;
- An incomplete glass of sugar;
- 2 tablespoons of potato starch.
- 3 or 2.5 glasses of water.
Cooking:
We wash the berries and slightly defrost. They should not melt completely, but should be soft enough to be crushed. So, put the sea buckthorn in a bowl and crush them with an ordinary crush for mashed potatoes. You can grind the berries in a blender.
Now we take a saucepan of a suitable volume, pour water into it and put sugar. We put the water on the fire and let it boil. Put crushed berries into boiling water, and then add starch diluted in cold water. Stir and cook the jelly for three minutes. That's all. Our jelly is ready!
Vitamin jelly from frozen berries
Another recipe for sea buckthorn jelly, but this time we will supplement it with other healthy berries.
Ingredients:
- Half a glass of cranberries;
- Half a glass of cranberries;
- 1 glass of sea buckthorn;
- 1 glass of granulated sugar;
- 3 tablespoons of potato starch.
- 4 liters of water.
Cooking:
Pour water into a saucepan and put it on fire. While the water is boiling, rinse the frozen berries. We leave the cranberries and lingonberries whole, and grind the sea buckthorn into a puree. Dilute starch with cold water. When the water boils, put the lingonberries and cranberries into the pan and cook the berries for about ten minutes. After that, we filter the broth, discard the berries, and put the pan on the fire again and put sugar and sea buckthorn puree in the broth. Again we wait for the broth to boil and, stirring it, we introduce the starch diluted with water. Boiled jelly cook no longer than five minutes. Cool down and take a sample.
Frozen strawberry jelly
Recipe from the classic series. And given that we will cook jelly from frozen strawberries, this is also its simplified version.
Ingredients:
- 400 grams of frozen strawberries;
- 6 tablespoons of granulated sugar;
- 2 tablespoons of potato starch;
- 2 liters (approximately) of water.
Cooking:
Preparing this jelly is very, very simple. First, pour water into a saucepan and put it on the stove. Add sugar and wait for the water to boil. After that, put all the berries in the pan, again wait for the water to boil and immediately take out the strawberries. Now we transfer the strawberries to a blender and turn it into a puree, and dilute the starch with cold water. In a boiling broth, stirring it continuously, we first introduce diluted starch, and then add strawberry puree. Stir, let the jelly boil and turn off the fire. Serve completely cooled.
- If you cook jelly only from sweet berries, then add a little citric acid to it. Kissel will taste better.
- The density of jelly depends on the amount of starch. The more you put it in, the thicker the jelly will turn out.
- Kissel from frozen berries does not like prolonged boiling. After adding starch, jelly can be boiled for no longer than five minutes, otherwise it will turn out to be very liquid.
This is how you can quickly and easily cook delicious berry jelly. And frozen berries give us the opportunity to experiment with tastes and enjoy this pleasant and healthy drink even after the berry season has passed. Just do not forget that you need to cook with pleasure. Bon appetit and success in the culinary field!
The recipe for the famous childhood drink came to us from the time of Russia. Initially, the composition turned out to be very thick, its main components were oatmeal, rye and wheat broths. To date, the cooking technology has become a little simpler. To cook jelly, berries, compotes and jams are used with the addition of various types of starch. Let's take a closer look at popular recipes.
General technology for making jelly
- The main ingredient for the preparation of the drink is starch (corn, rice or potato). Thanks to the bulk composition, the jelly acquires the necessary density.
- Potato starch, unlike the others, makes the drink more transparent. First of all, pour the right amount of the composition into a small container of cold water.
- Mix thoroughly and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Mix the mass, achieve uniformity.
- The density of jelly can be changed by yourself, this criterion completely depends on your taste. The delicacy can be both drunk and eaten with a spoon as a dessert.
- To get a similar dish, you need to mix about 80 gr. starch with 1 liter. liquids. To get a more liquid jelly, it is worth reducing the amount of food additive by 2-3 times.
- When preparing a drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, starch will turn into glucose and lose its viscous properties. The optimal time for languishing the drink is considered to be 25 minutes, no more.
- Please note that the preparation of jelly is best done in an enameled container; you need to stir the composition with a wooden spoon. Such a move will avoid burning the mixture and the appearance of an unpleasant odor.
- After complete cooking, sprinkle the drink with sugar and put a piece of marshmallow or marmalade. A little trick will help to avoid the formation of a film.
Berry kissel
- potato starch - 60 gr.
- sugar - 340 gr.
- drinking water - 1 l.
- berries (any) - 450 gr.
- If you decide to use fresh berries, rinse them thoroughly in a colander and pat dry. Remove excess twigs, leaves and spoiled fruit.
- Combine granulated sugar and filtered water in an enameled container. Put the pan on the fire, stir occasionally, wait until the composition is completely dissolved.
- After that, add starch diluted in cold water and berries chopped in a blender to the syrup. Mix thoroughly and cook the jelly for about 25 minutes on minimum heat. Consume chilled.
Kissel with lemon and honey
- fresh lemon - 1 pc.
- granulated sugar - 85 gr.
- filtered water - 1.5 l.
- honey - 150 gr.
- starch - 65 gr.
- Separately, take a small container with cold water. Add starch and mix thoroughly.
- Connect in a suitable container 150 gr. honey and some hot water. Stir. Pour the required amount of purified water into an enameled pan, add sugar and honey solution.
- Send the container to the stove, wait for it to boil. Next, carefully pour in the liquid from the starch. Mix well.
- As soon as the composition boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait for it to cool.
- purified water - 950 ml.
- starch - 55 gr.
- any berry jam - 150 gr.
- sugar - to taste
- Combine jam and drinking water in an enamel saucepan. Send the container to medium heat, cook the mixture for about 10 minutes, stir occasionally.
- At the end of time, strain the composition through a sieve. Send the syrup back to the pan, add the starch diluted in water. Add sugar if necessary.
- Place the saucepan with the composition on medium heat, as soon as the first bubbles appear, reduce the burner to a minimum. Constantly stir the composition, cook for another 15 minutes.
Kissel with currants and almonds
- red currant - 200 gr.
- granulated sugar - 250 gr.
- peeled almonds - 240 gr.
- starch - 95 gr.
- drinking water - 1.7 l.
- Rinse and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them. Next, send the nuts with sugar to the blender bowl, add 100 ml. water.
- Grind the composition into a homogeneous mixture, then strain through a double gauze cloth. As a result, you will get almond milk. After that, gradually pour the starch into the liquid, stirring constantly.
- Add berries. Pour the remaining drinking water into an enamel pot. Turn on the burner on medium heat until it boils.
- Simmer for another 7 minutes, turn off. Do not forget to constantly stir the jelly. Can be consumed cold or hot.
- potato starch - 35 gr.
- berry compote - 1 l.
- Combine starch with 200 ml. cold compote, mix thoroughly. Bring the rest of the liquid to a boil in a heat-resistant container.
- Next, begin to carefully pour the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait another 5 minutes, remove from heat.
Thick jelly dessert
- fruit compote - 900 ml.
- berries (any) - 230 gr.
- starch - 75 gr.
- Mix 250 ml. cold compote and starch. Rinse the berries, pass through a blender. Next, combine with the rest of the liquid.
- Send the composition to cook in an enameled container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
- Simmer the composition for about 25 minutes on minimum heat. Pour the jelly into molds, put in a cool place. Serve with cream.
Kissel based on milk with strawberries
- chicken egg - 1 pc.
- milk - 1 l.
- vanillin - on the tip of a knife
- starch - 55 gr.
- sugar - to taste
- fresh strawberries - 250 gr.
- Rinse the strawberries thoroughly, remove the stems and pat dry. Next, the berries must be passed through a blender. Squeeze the resulting puree in a double haze cloth.
- Combine the egg, sugar, vanillin and strawberry porridge in an enamel saucepan. Pour in 750 ml. milk, mix thoroughly and send to medium heat.
- In parallel, mix the starch with the rest of the cold milk. Bring the mass on the stove to a boil, reduce to a small fire. At the same time, do not forget to constantly stir the composition with a wooden spatula.
- When the first bubbles appear, carefully add the mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.
Kissel from pumpkin
- milk - 1 l.
- pumpkin pulp - 320 gr.
- starch - 60 gr.
- peeled walnuts - 8 pcs.
- cranberries - for decoration
- granulated sugar - 90 gr.
- Chop pumpkin into small cubes. Send to cook for about half an hour until fully cooked. Next, grind the vegetable through a fine sieve.
- Pour in 800 ml. milk into an enamel container, wait until the first bubbles appear. Combine pumpkin porridge with hot liquid and sugar.
- In parallel, dilute the potato starch in 200 ml. cool milk. Pour the composition into a common container, bring to a boil over low heat. Boil for 10 minutes, stirring the jelly constantly.
- After preparing the drink, pour the composition into mugs, chop the walnut. Sprinkle the jelly with the composition, add a few cranberries.
- black bread - 40 gr.
- milk - 1 l.
- oatmeal - 450 gr.
- honey - 65 gr.
- In the evening, combine milk, oatmeal and black bread. After waking up, take out a slice. Grind the flakes through a fine sieve into a suitable container.
- At the exit you will get oat milk, add diluted starch with water to it. Send the composition to the stove. Turn the burner to minimum.
- Gradually add honey and stir thoroughly until boiling. Next, remove the jelly from the stove, let it cool, use it.
- To enhance the taste, a few grams of citric acid is added to the mixture of starch and water. When you begin to boil the main mixture, pour in the composition in the usual way and mix thoroughly.
- To enhance the aroma of the drink, you can add the zest of any citrus fruit to the jelly. Don't be afraid to experiment with different spices.
- If you decide to cook jelly in milk, cooks recommend adding corn starch instead of potato starch to achieve a delicate taste. It is a little harder to find, the composition will cost more than regular powder.
- If you decide to make a full-fledged dessert from jelly that can be eaten with a spoon, the hot composition must be poured into pre-processed forms. Pre-wet the dishes and sprinkle with a little sugar. So you can easily put it on a flat dish and decorate to taste.
- When mixing starch with the main mass, it must be poured slowly and along the edge of the pan. Such manipulations will help to avoid the appearance of lumps. Among other things, if you want to get exactly dessert, you need to cook it only over low heat from start to finish.
- Liquid jelly is obtained when the composition is just starting to boil. It is enough to wait a couple more minutes and turn off the stove. You need to prepare the drink in an enamel pan and constantly stir with a wooden spatula. In this way, you will avoid unpleasant odors from metal appliances.
Delight your household with various variations of jelly. Prepare a traditional drink and also try other drink options. Find your perfect recipe and make it a family treat.
Video: how to cook jelly from frozen berries
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