Thick starch jelly recipe. Starch jelly - recipes for jelly made from frozen berries or jam. Strawberry option

Milk jelly - what could be tastier and better. It is not for nothing that there is a popular saying about this primordially Russian national dish that jelly does not spoil your teeth.

Milk – on the contrary, strengthens. That is why it is so useful for young children. The cooking technology is simple, but you need to remember some secrets that this article will tell you about.

There is an old Russian recipe for milk jelly, following which you can prepare a real masterpiece.

When choosing starch, do not forget that corn starch is much weaker than potato starch and you will need twice as much of it.

If you decide to cook from potato starch, select the proportion per glass of milk:

1 tbsp. spoon - thick.
1 dessert spoon – medium.
1 teaspoon – liquid.

By observing these ratios, you can make a multi-colored dessert for children by pouring layers one on top of the other, differing in thickness and color.

For color, choose various fruit syrups, coffee, cocoa, chocolate, etc.

Milk jelly

Cooking time 20 min.
Ingredient preparation time: 5 minutes.
After cooking you will receive 4 servings of 200 g each.

Ingredients:

Milk – 1 liter.
Sugar – 3 tbsp. l.
Potato starch - 3 tbsp. l.
Fruit syrup – 4 tbsp. l.
Vanillin.

Recipe:

Measure out 2/3 of the total volume of milk and set it to boil.
Add sugar and stir until completely dissolved.
Add 1/3 of the cold milk to the starch and stir thoroughly, rubbing out the lumps.
When the milk boils, add the prepared mixture and leave on low heat, stirring constantly, until thickened.
At the end of cooking, add syrup and vanilla.

It is important to remember that when preparing jelly from corn starch, after boiling, boil it for 5 minutes.

Proportions per liter of milk

Many housewives do not know how to correctly calculate the dosage of starch when preparing this drink.

How to cook jelly per liter of milk and obtain the desired consistency is indicated in the technological maps, with a clear ratio of all ingredients, the calorie content of the dish and its preparation time are given.

According to standard standards, to obtain a dairy dessert of varying degrees of thickness from 1 liter of milk you will need starch:

For liquid – 1 tbsp. l.
For medium thickness - 2 tbsp. l.
For thick – 4 tbsp. l.

Step-by-step preparation of oatmeal jelly with photos

Kissel is not only a tasty drink, but also healthy, especially oatmeal.

There are many different recipes on the Internet, with photo and video instructions that explain step by step how to properly prepare it at home.

It is cooked not only from milk, but also from fermented milk products. The drink prepared by fermentation is the best and most medicinal. Below is a simple way to prepare the dessert.

Oatmeal jelly

Cooking time 30 min.
Ingredient preparation time – 13 hours.
After cooking you will receive 3 servings of 200 g each.

Nutritional value per 100 grams:

Ingredients:

Oatmeal – 1 tbsp.
Water – 1 tbsp.
Rye bread crust – 1 pc.
Raisins – 1 tbsp. l.
Salt - to taste.

Recipe:

Oatmeal is poured into a deep bowl.
Fill with water according to the recipe and leave for two hours to swell.
After time, add rye bread crust and pre-washed raisins. These products start the fermentation process, which lasts up to 10 hours.
The fermented mass is crushed with a blender.
The resulting pulp is transferred to a thick-walled saucepan and heated over very low heat, stirring constantly.
During the heating process, the jelly becomes thick, it is important not to let it burn and boil.
At the end of cooking, add salt and flavorings as desired.

Note! Oatmeal jelly should not boil.

The dessert is served chilled. During cooling, it infuses, making it aromatic and thick.

If you don’t have the time or desire to bother with preparing an oat drink, stores offer an oat-milk dessert called “Medvezhonok”, which is just as good as the one you make yourself.

Calorie content of thick drink

Kissel is a low-calorie drink, but these indicators depend on the products from which the dessert is prepared and the sugar content.

The table shows caloric content per 100 g. thick drink made from various products with a standard sugar content:

Benefits and harms for gastritis and pancreatitis

Kissel brings enormous benefits, removing toxins and waste from the body, saturating it with amino acids and nutrients.

Consider:

Cranberry and orange – fights colds, rich in vitamin C.
Blueberry – improves vision, normalizes digestion and strengthens the immune system.
Rowan - helps with diseases of the liver and biliary tract.
Apple juice is a source of iron, fights anemia, improves digestion.
Cherry is an excellent antioxidant.
Oat and milk – has a healing effect, improves metabolism, lowers cholesterol levels.
It has a choleretic effect, breaks down fatty deposits, and improves the functioning of the pancreas.
Indispensable for gastritis, pancreatitis and stomach ulcers - enveloping the mucous membrane, promotes digestion and reduces pain, improves intestinal function, restoring microflora.
Normalizes the water-salt balance of the body, relieving swelling, strengthens vision and immunity.

Milk jelly is very useful for children, as it is a source of calcium.

The dangers of the drink are also known. It has very few contraindications, but they still exist.

It should be used with caution:

For diabetics and overweight people, the drink contains a lot of starch and carbohydrates.
For allergy sufferers – the composition may contain components that cause allergies.

Properly prepared jelly is not only a source of vitamins and various nutrients, but also a good mood. Cook correctly and have fun!

Useful video

Kissel is a very tasty, tonic and refreshing drink, which is traditionally prepared from fresh or frozen berries and fruits with the addition of starch. If desired, you can use different types of jam to boil the product. Of course, in terms of benefits, the finished dish will be slightly inferior to its classic counterpart, but it will still contain enough components necessary to obtain a therapeutic effect. It is better if the main ingredient is homemade and natural. Using a store-bought product with preservatives and thickeners for this purpose can give unexpected results.

Rules for boiling jelly

Regardless of the type of jam used, when making jelly, the basic rules of the process should be followed. Then the end result will be homogeneous, thick and tasty:

Only cold water is used to dilute starch. When adding a component to hot fruit syrup, it is difficult to achieve a uniform consistency of the composition. The thick mass will simply settle on one thing and it will be impossible to stir it.
The starch does not have to be potato starch; you can also use a corn analogue. True, in this case, its volume will change. The corn-based component is not as thick; it should be taken 1.5 times more.

Tip: If you want to get a jelly with a bright and rich color, you don’t have to use food coloring. You just need to dilute the starch not in water, but in chilled fresh fruit juice. By the way, this will again only have a positive effect on the taste characteristics of the drink.

To make the jelly liquid, take a tablespoon of starch per 1 liter of water, medium thickness – 1.5 tablespoons, thick – 3 tablespoons. The latter option will look more like jelly than a drink.
When choosing jam, you should give preference to seedless ones; they are easier to work with. It is not necessary to use the thick part; you can get by with syrup. The volume of this component is usually adjusted to taste.
If the main component is too sweet, citric acid will help get rid of the sweetness. It will also fully reveal the taste of fruits and berries and add piquant notes to the drink.
After adding the starch mixture to the jelly, the mass must be constantly stirred. If you are distracted for just a few seconds, you can ruin the drink. Moreover, it will no longer be possible to restore it.
To prevent a film from appearing on the surface of the finished dish, which many people do not like, the composition should be sprinkled with cinnamon or powdered sugar.

Before you cook the product, you need to prepare everything you need. In the case of such a time-sensitive drink, any second can be decisive.

A universal recipe for jelly made from jam and starch

When it is not possible to find a recipe for a specific type of jam, a universal approach is used. This is the simplest basic option for preparing the drink:

For 1 liter of water we take jam in the amount of one incomplete glass, 1-3 tablespoons of starch (depending on the desired thickness), a couple of tablespoons of granulated sugar, a pinch of citric acid.
Divide the liquid into two equal parts. In one we dilute jam and sugar, put it on the stove and bring to a boil. Strain the resulting syrup, add citric acid and bring to a boil again.
In the second part of the liquid, dilute the starch, kneading it until the composition becomes homogeneous.
Pour the starch mixture into the boiling syrup and reduce the heat to low. The mixture must be cooked, stirring constantly, until it begins to boil. There is no point in overdosing the drink.

Now the finished product just needs to steep a little under the lid and can be served.

Cherry jam and apple jelly recipe

Kissel can be prepared not only from jam; good results are achieved by approaches that use additional ingredients. This variant is especially popular among drink lovers:

Cherry composition with apples. For a liter of water, take a tablespoon of starch, a couple of fresh apples, 4 tablespoons of cherry jam, sugar to taste and a pinch of citric acid. Bring three glasses of water to a boil, add apples, cut into thin slices, and jam into the liquid. Cook the mixture for five minutes, strain and put the liquid part back on the fire. In the remaining water we dilute starch, which we add to the boiling mixture. Add sugar and citric acid there. Cook for 3-5 minutes, stirring constantly, achieving the desired consistency of the drink.

If desired, the apples can be chopped very finely, then the mass will not have to be filtered. And if you add more starch, the product will look more like a thick fruit dessert rather than jelly.

How to cook jelly from raspberry or currant jam?

When using jam as the main component of jelly, you should take into account its texture and degree of thickness. If you use desserts based on raspberries or currants, starch is taken in slightly larger quantities than usual. If you do not change the proportions, the consistency of the drink may be too liquid.

For 1 liter of water, take at least 2 tablespoons of starch, raspberry jam and sugar (set the proportions to your taste). Boil the jam with sugar in half the water for 5 minutes. Strain the resulting syrup through cheesecloth, you need to get rid of the seeds. Bring the workpiece to a boil and add the rest of the water with the starch diluted in it. There is no need to boil the product for a long time; 2-3 minutes of cooking is enough.

For a liter of water we take 2-2.5 tablespoons of starch, a glass of currant jam, a little sugar if desired, a pinch of citric acid, a few mint leaves. We dilute the jam in three glasses of water, pass through a sieve or strain through cheesecloth. Put the resulting fruit drink on the fire, add sugar, add mint and boil for 3-4 minutes. Then we catch the mint leaves and throw them away. Pour the rest of the water with the starch diluted in it into the syrup, add citric acid. Keep the mixture on low heat, stirring constantly. Do not let it boil, remove it when the first signs of steam appear.

Ready-made jelly does not have to be consumed immediately. It can be infused under a lid in a warm place, then the taste will be even richer. Or pour the mixture into molds, put pieces of fruit or nuts in it, cool and put in the refrigerator for several hours. The resulting product will look like jelly with pieces of tasty ingredients suspended in it. This composition is served in its pure form or as an addition to ice cream scoops.

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

2018-04-03 Marina Danko

Grade
recipe

2807

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

17 gr.

98 kcal.

Option 1: Classic recipe for homemade starch jelly with milk

Classic jelly is prepared with milk with the addition of sugar and vanilla. For thickening, as a rule, potato starch is used, but it can be completely replaced with corn starch, although you need to take twice as much of it, since it is less viscous. The classic recipe is basic and simplest. Having mastered it, you can prepare any jelly.

Ingredients:

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

Step-by-step recipe for milk jelly made from potato starch

In a non-enamel saucepan, combine 900 ml of milk with sugar and place it over medium heat. Add vanilla and stir, heat until the sugar grains dissolve better.

Combine the remaining milk in a mug with starch. Stir with a whisk, whisking lightly so that there is no trace of lumps left in the mixture.

Using circular movements, stirring the milk boiling in the pan, add the starch mixture to it in a thin stream. 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 it over the switched on burner. If the milk curdles when boiling, take another package.

Option 2: 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 chocolate. You should not prepare jelly with porous chocolate; when melted, the taste of the jelly will be far from expected.

Ingredients:

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

How to quickly make chocolate jelly

Place the chocolate broken into pieces into a saucepan. Add vanilla and sugar, pour in milk and place over low heat. Stirring, heat until we get a homogeneous mass, after which we turn up the heat more.

While the chocolate mixture is warming up, stir the starch in cold water. Do not do this in advance, the softened starch will settle to the bottom and the desired thickness of the jelly will not be obtained.

Continuously stirring the boiling chocolate mass, slowly pour the starch diluted in water into it. After letting it boil, cook the jelly at a low simmer until it reaches the desired thickness.

Option 3: Two-color dessert made from thick starch jelly

Kissel is not only a drink. After preparing a thicker mass, it can be served as a dessert. We offer a two-color treat consisting of two jelly: fruit and milk. For the fruit layer you will need a concentrated compote: raspberry, strawberry or currant. This recipe uses cherry compote. You don't need berries; you can use them to decorate the finished dessert.

Ingredients:

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

How to cook

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

Place the saucepan with sweetened milk on high heat and wait for it to boil. Don't forget to stir occasionally - the sugar will melt faster and the milk won't burn.

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

After boiling the jelly until it thickens, remove from the stove and, after cooling, place in bowls or wide glass goblets.

Like milk, we also prepare jelly on compote. We also add sugar to taste, but do not use vanilla. We take exactly the same amount of starch as for milk, fruit jelly should come out just as thick. After boiling, remove the fruit mass from the heat and, after cooling slightly, place it on top of the milk mixture already placed in the bowl.

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

Option 4: Amber jelly with apple and pumpkin cornstarch

Kissel has a pleasant amber hue and a light, unobtrusive taste. It is prepared on the basis of liquid apple and pumpkin puree, without any additives or flavorings. For better taste and smell, take fragrant apples like Antonovka, and for a more saturated color, take pumpkin with brightly colored pulp. Kissel is made from corn starch, but if you don’t have that on hand, use half the amount of potato starch.

Ingredients:

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

Step by step recipe

Cut the pumpkin pulp and peeled apple pulp into small pieces. Place a pan of water over high heat.

Place fruit and vegetable pieces into the boiling liquid and simmer at low simmer until softened, about 25 minutes.

After cooling slightly, blend the contents of the pan until smooth with a blender, or carefully wipe it on a sieve so as not to get burned. Pour the mixture into a saucepan, add sugar to the desired taste and return to medium heat.

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

Option 5: Oatmeal jelly with starch for a child

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

Ingredients:

spoon of potato starch;
half a liter of medium fat milk:
100 gr. Hercules cereal;
sugar - 50 gr.;
salt.

How to cook

Having scattered oatmeal on the table, we inspect and select the litter. After pouring into a bowl, pour hot, almost boiling milk over the cereal and leave for half an hour.

Place the swollen flakes in a colander and pour the strained liquid into a bowl to cool.

Mix “oat” milk with starch, add a pinch of salt and all the measured sugar. After thoroughly stirring, place on the stove and turn on medium heat. Stirring and not letting it boil, cook until the oatmeal jelly thickens.

Option 6: Liquid jelly with jam starch

Kissels are prepared not only from compotes or milk; they are just as tasty and aromatic when made with 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 ground with sugar, but you can also use classic, “boiled” jam. In the latter case, you will need to increase the sweetness of the fruit drink by adding sugar. Citric acid gives the jelly some sourness, but you can 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

Prepare fruit juice from ten glasses of water and jam. Dissolve the jam in the water, adjusting the sweetness and color to taste. When the jam has dispersed, strain the fruit juice through a sieve.

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

Pour half a liter of cooled boiled water into a separate bowl, add starch. After stirring until smooth, slowly pour the starch mixture into the boiling fruit drink. Do not forget to stir the boiled base in a circular motion, otherwise you will not get a homogeneous jelly - the starch mixture will form clumps.

Reduce heat, simmer, stirring occasionally until desired thickness. The jelly turns out liquid, if you want it 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 both liquid and thick. After mixing with honey, it is important not to boil the milk, or even the jelly itself; at high temperatures, all the beneficial substances of honey are lost.

Ingredients:

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

How to cook

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

Place the saucepan with the honey-milk mixture on the stove and bring to a boil.

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

Option 8: Rich jelly from currants and starch (thick)

Kissels made from compote or jam are not as rich and less healthy as those made from fresh berries. We offer a simple recipe for berry jelly, which can be cooked by purchasing deep-frozen currants. The berries must first be thawed well at room temperature. Do not drain the drained water; it can be used for jelly.

Ingredients:

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

Step by step recipe

While sorting the currants, we separate the stems and pinch off or cut off the spouts with scissors. Pour the berries into a colander, rinse with water, and dry.

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

We transfer the cake from the sieve into a saucepan, add water and turn on the highest heat under it. Bringing to a boil, boil the cake over low heat for five minutes. Strain the broth and pour it back into the pan, set to boil.

Pour the strained berry juice into the pan with the 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 starch solution to it. Boil to the desired thickness without ceasing to stir so that the jelly does not form lumps.

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

Place the cooled jelly in the prepared bowl, 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, this is an unusual, aromatic jelly. It cooks quickly, and its 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

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

Blend the cranberries with a blender and 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, cook until thickened. After removing from the stove, mix the thickened mass with cranberry puree.

In a clean saucepan, prepare the second mass in the same way 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 dessert option made from thick jelly. Fragrant, with a rich taste and color, jelly goes perfectly with whipped cream. If you don’t want to whip the cream yourself, ready-made ones in a can will do.

Ingredients:

cherry berries - 650 gr.;
half a glass of potato starch or a full glass of corn starch;
spoon of honey;
a pinch of ground ginger (dry);
half a spoon 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 out of the cherries in any convenient way.

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

Setting the container on high heat and stirring continuously, bring the jelly until thickened, then cool completely.

While the jelly is cooling, beat the cream and powdered sugar until thick and fluffy. The exact amount of powder is not determined, add it while continuously whisking with spoons. Adjust the quantity by taking a sample.

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

There are opinions that this drink has great benefits for the human body, but in some situations it can cause harm, that is, it has its contraindications, like any other product.

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

Many people eat or drink it. What is your favorite way to use it? Of course it depends on the thickness. There are options for cooking with potato starch, corn or rice starch, and even pectin. I prefer potato, I think this substance is “magical”. 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 simply loves this drink; I started giving it to my children when they were 1 year old. Even in kindergarten they cook this tasty delicacy and give it for lunch. In our garden they even make rosehip jelly. 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 housewives are interested in one very important point, especially inexperienced ones who are just starting out. 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 thickness - 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 version, the 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 with a little sourness; currant jam is best suited for this purpose. But you can take absolutely any flavor you have, peach, apricot, lemon, cherry, strawberry, raspberry, honeysuckle, apple, etc. Place it in a clean saucepan.

2. Set the rest of the jam aside.

3. Pour regular drinking water and sugar into a pan. Turn on the heat and bring the liquid to a boil.

4. While the water and jam are on the stove and boiling, start diluting the starch.

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

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

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

6. Mix thoroughly so that no lumps form.

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

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

Important! Many people wonder why the jelly turned out to be very liquid, what to do, or it didn’t work out at all, so you overcooked it. Either they added little starch, or the starch was of poor quality.

9. Use a spoon to remove the foam. Although I love her very much.

Remove from the stove, let cool slightly, pour into cups and serve with crumpets or cheesecakes. Bon appetit.

Video on how to cook berry jelly

Kissel with starch and frozen berries

You can easily make this drink with your own hands from fresh or frozen fruits or berries. I really like to cook honeysuckle and sea buckthorn in the winter, taking a bag of these berries out of 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 are possible
water - 2 l
potato starch - 4 tbsp
sugar - 1 tbsp. or to taste

Cooking method:

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

2. Place all the berries in a saucepan, fill them with water, add sugar and put on the stove to cook. As soon as the water boils, turn it off immediately.

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 you wish 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 in a thin stream, stirring. Let the mixture boil again and turn it off immediately.

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

It was possible to cook this option in a slow cooker, or, in principle, absolutely any option. Just do the same thing in a bowl from under the miracle helper. Select the “Fry” mode with the lid open and cook as in a regular pan.

Serve as an afternoon snack with your favorite crispy brushwood.

Thick starch jelly that can be cut with a knife

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

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

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

My household eats this jelly with great pleasure, especially the children. If you don’t 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. Pre-dissolve starch in 1 tbsp. cold milk so that there are no lumps. Bring milk (1.8 l) to a boil along with sugar and vanillin on the stove and immediately pour in the diluted potato starch in a thin stream, stirring the liquid. Notice how thick it already is. Be careful not to overcook it, 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, use regular plates.

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

4. You can turn the plate or mold over and this is what a delicacy you get, it just looks great and tastes even better.

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

And on top, accordingly, is white milk pudding (thick jelly). How do you like this idea? The children will simply be delighted.

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

There is also an option with chocolate and raspberries, or chocolate and cream, which you can watch in this video from YouTube:

In fact, you can cook whatever you want.

Oatmeal jelly recipe

This option is considered the healthiest, because oatmeal is a storehouse of vitamins and nutrients. Usually it is drunk for weight loss, or to treat the stomach, or prescribed for pancreatinitis, gastritis.

Although they used to drink it in Rus', and they still drink it now, because it’s not for nothing that milk rivers and jelly banks were mentioned in all Russian folk tales. The first thing in such distant times was oatmeal jelly, and it was sour, hence the name kisel. This is the Russian version that will make you beautiful, slim and healthy. Try grandma's old cooking method.

We will need:

oat flakes “Hercules” – 800 g
water - 2 tbsp.
salt - 1 tsp
rye bread - 1-2 pieces

Cooking method:

1. Take any clean container, such as a saucepan or bowl. Place rolled oats in it and fill it with water.

Important! Oatmeal flakes are not suitable for quick cooking, keep this in mind.

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

3. Then remove the bread and mix everything well, you should see bubbles.

5. This resulting liquid is called expression. So put it on the stove, add salt and bring to a boil. Cook over low heat until the strain thickens to the consistency you like.

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

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

Delicious rhubarb jelly with apple

Well, very tasty, aromatic, healthy and most importantly a simple and quick preparation option.

We will need:

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

Cooking method:

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

3. Place the chopped ingredients in the pan in which you will cook. Fill with water and sprinkle with sugar.

4. If you want to achieve a beautiful pink color, you can add more pieces of fresh beets. Now place the pan on the stove and when it boils, remove the beets from it so that they do not add their flavor to this drink, you want them to retain their color. Cook the rhubarb and apple for about 10-15 minutes over low heat. Then use a potato masher to mash it into a puree.

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

5. After adding the starch, bring the pulp to a boil and turn it 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 made 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 supplies. Or you can make it yourself from any berries, fruits or dried fruits, dried apricots. Pour water and add dry fruits.

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

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

3. In cold water 0.5 tbsp. dilute the starch so that it is free of lumps and add it gradually to the boiling compote. Don't forget to stir well. This ratio of starch will give you a thick consistency; if you want it to be liquid, then reduce the amount of starch by half.

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

The finished product should be stored in the refrigerator for no more than 3 days.

Fruit jelly for children

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

Kissel is a jelly-like dessert. Its use is very beneficial for the human body. It lowers cholesterol levels in the blood, normalizes metabolic processes, and has a positive effect on the condition of hair and skin. Starch jelly is prepared using a variety of berries, syrups, jam and other products.

Starch for jelly

Potato starch is better suited for cooking jelly from fruits and berries. With its help you can give the drink different degrees of viscosity. The color of the powder must match the product from which the dessert is made. Thus, fruit and berry jelly made from starch extracted from corn grains turns out cloudy. This powder is more suitable for brewing viscous drinks based on milk or almonds.

Viscosity of jelly

The question of how much starch is needed for jelly cannot be answered unambiguously. The final viscosity of the drink directly depends on its amount. It can be thick, medium thick and semi-liquid. Therefore, each cook should focus on his own taste.

So, how much starch is needed for high-viscosity jelly? For a thick drink: for 1 liter of liquid base you will need to add approximately 65 - 75 grams of powder. To obtain a medium-thick dessert, you need to add 40 - 50 grams of starch to the same volume of liquid; for semi-liquid jelly - 25 - 35 grams of starch.

Thick jelly

After adding starch powder to the jelly, cook it for five minutes over low heat. It is very important to stir it continuously. The powder grains completely absorb water. Therefore, the finished thick starch jelly retains high viscosity for a long time and does not liquefy. Before pouring it, portioned dessert forms must be moistened with cold water. This way the jelly will not stick to them. It needs to be cooled before serving.

Medium thick jelly

Having introduced starch powder into the jelly, it must be heated to a boil, but not boiled. Cook for a few minutes. It is very important to continuously stir with a whisk. The finished starch jelly is poured into bowls, dessert bowls, bowls or other portioned forms and cooled. To avoid the formation of a film on the surface, sprinkle the treat with a small amount of granulated sugar.

Semi-liquid jelly

This jelly is well suited for pouring over casseroles or puddings. It should be homogeneous and not viscous. A small amount of citric acid can be added to semi-liquid starch jelly prepared from fruits or berries. It will give the finished dessert a richer taste and brighter color. But before that, it should be prepared - dissolved in cold water.

Fresh berry jelly

To cook the dessert you will need fresh forest or garden berries. First, they must be washed in non-hot boiled water. The berries need to be mashed through a sieve. This produces juice, which must be poured into a glass container.

Pour the mixture of crushed berries into a container. Fill them with hot water. Bring the liquid to a boil and cook for about 5 minutes. Then the broth must be strained to remove the berry pulp. After this, pour granulated sugar into it. Bring to a boil again and reduce heat.

The required amount of potato starch, which depends on whether the cook wants to get liquid, semi-liquid or thick jelly, should be diluted with boiled cold water. Its volume should be approximately 4 times the volume of the powder.

All diluted starch is added to the boiling broth. It is recommended to pour it in slowly, in a thin stream, otherwise lumps will form. Also, when introducing starch, the broth must be stirred continuously.

Finally, pour the juice obtained by rubbing the berries through a sieve into the jelly. Leave the dessert to cool, after mixing well.

Dried fruit jelly

For a liter of water you will need:

100 grams of dried apples or 120 grams of dried apricots,
120 grams of granulated sugar,
1 gram of citric acid.

Sort the dried fruits and check that they are not spoiled. Wash them well. Then pour the dried fruits into a bowl and pour hot boiled water over them. Leave for several hours - this will make them softer.

Cook the prepared dried fruits in the same water. Bring it to a gentle boil, leave in this state for half an hour. Then the broth must be filtered. Mash the boiled fruits by rubbing them through a sieve. They should become a homogeneous mass. After this, return them to the fruit broth. Pour granulated sugar into it and mix. Bring the sweet broth to a boil. Add diluted citric acid to it.

Pour potato starch into cold water and stir until completely dissolved. Quickly add it to the syrup. Mix the jelly well and cool.

Rose hip jelly

For a liter of water you will need:

40 grams of dried rose hips,
120 grams of granulated sugar,
1 gram of citric acid,
50 grams of potato starch.

First you need to prepare the rose hips. They need to be sorted out and damaged ones removed. Then rinse the rose hips thoroughly and place in a bowl. Fill it with hot water. Let it stand for a quarter of an hour and swell.

Set the rose hips to boil. There is no need to change the water. Bring it to a boil and continue cooking until the rose hips become soft. Then the broth must be filtered. Rub the fruits through a sieve until smooth. After this, add it to the decoction. Add granulated sugar and add citric acid.

Thoroughly dilute the starch powder in cold water and mix well. Quickly pour it into the boiling rosehip syrup, stirring thoroughly. Cool the finished treat before eating.

Milk jelly

To obtain 1 liter of jelly you will need:

Pour milk into a saucepan. Heat it while stirring. When it comes to a boil, add granulated sugar. Mix the milk syrup well. Stop heating it.

Prepare cornstarch. To do this, you need to dilute it in cold milk and strain. Pour the prepared starch solution into the pan. Cook for a few minutes at a low simmer, stirring continuously.

Add vanillin. Pour the dessert into vases. You can sprinkle sugar on top to prevent a film from forming on the surface. Leave the dessert to cool.

Before serving, the jelly can be topped with bright berry syrup. It is easily prepared from cranberries, granulated sugar and water.

Jelly made from jam

For a liter of jelly you will need:

160 grams of jam,
60 grams of granulated sugar,
40 grams of potato starch,
1 gram of citric acid.

Place the jam in a pan and cover it with granulated sugar. Pour hot water over the resulting sweet pulp and stir. Let the syrup cook. Bring it to a boil. Leave for about 5 minutes. After that, pass it through a sieve.

Heat the syrup again to a boil and add a pinch of citric acid to it. Remove the pan from the stove. Add the diluted starch powder into the syrup and mix thoroughly. Distribute the finished dessert into portioned containers and cool.

Thus, making jelly from starch is not at all a difficult task. This simple delicacy can be very varied and have different tastes.