The methods of dry freezing food used in modern refrigerators make it possible to preserve the benefits of freshly picked fruits and berries until winter. What can you then prepare from such preparations? Everything is the same as from fresh fruits! For example, jelly made from frozen berries. Below are different technologies for preparing this drink.
Classic jelly made from frozen berries and starch
For frozen jelly summer preparations Absolutely any berries are suitable: raspberries, strawberries, blueberries, blackberries, currants and others. Classic recipe does not involve defrosting the fruit, which greatly simplifies the cooking process.
The set of products for different varieties of berries will always be the same:
- 2000 ml of drinking water;
- 500 g frozen berries;
- 120 g sugar;
- 100 g starch.
Drink recipe step by step:
- Boil water in a saucepan of suitable capacity and add frozen berries to it. After boiling, cook them for five minutes.
- Then mash with a masher to mashed potatoes and pass everything through an iron sieve. This will help ensure a smoother drink.
- Return the base to the cooking vessel and let it boil again.
- Pour sugar into the bubbling liquid and add starch mixed in a glass of cold water. Mix everything vigorously to prevent the formation of lumps in the jelly.
And as soon as the contents of the pan boil, the drink is ready and is removed from the stove.
How to brew a liquid drink
By adjusting the amount of starch added to the drink, you can influence its thickness.
So, if you reduce the proportions of this product relative to the liquid, you will get liquid homemade jelly:
- 2000 ml water;
- 300 g black and red currants;
- 50 g starch;
- 200 g sugar.
Cooking technology:
- Thaw the berries and press through a sieve.
- Set aside the juice that you managed to get from the berries (you will need it later), and transfer the pomace into a saucepan, add water and cook for about five minutes after the start of boiling.
- Strain the resulting compote through cheesecloth, add sugar and return to the heat.
- Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into the boiling filtered compote and brew for several minutes, stirring.
If you decide to make jelly from frozen currants or any other berries in the middle of winter, our recommendations will help you cook great drink, healthy and tasty.
Kissel has been known for its benefits since ancient times. Almost everyone has tried this drink at least once in their life. It can be served as a dessert after the main meal, or as a hearty meal on its own.
Traditionally, it was prepared on the basis of cereal decoctions that were fermented. Nowadays jelly is prepared mainly with starch, but this does not lose its taste and benefits.
To this healthy jelly perfect homemade baking. look: step by step recipe, delicious!
Everyone in my family loves this drink. Sometimes, to prepare it, I simply buy a semi-finished product at the store, dilute it and pour it into boiling water. But still, I often enjoy making homemade jelly - it’s much tastier and healthier. Firstly, you can take into account all the preferences of the household: make it blueberry, raspberry, orange, and secondly, make the consistency the one that I and my family like best.
In the summer, of course, there is much more scope for the taste fantasies of my jelly. And in winter I take out the berries from the freezer that I specially laid for him. During periods of viral diseases, I make currant jelly, since this berry is rich in vitamin C, which our immune system needs.
- 200 g frozen black currants,
- 3 tablespoons potato starch,
- 6 tablespoons sugar,
- A little more than two liters of water.
Preparation of currant jelly:
I pour two liters into the pan at once, and it takes 150 grams to dissolve the starch in it. I don't defrost the berries. I just immediately put them in a saucepan and fill them with 2 liters ordinary water and put it on fire. While the water is boiling, I dilute the starch. For this I take a little warm boiled water. It dissolves easily and quickly.
If you are making jelly at home for the first time and notice that the already diluted starch has hardened, do not be alarmed. Just stir it again with a spoon.
When the water with the berries begins to boil, I add sugar. Considering that currants themselves are sour, this amount of sugar is quite enough. The jelly turns out sweet with a pleasant sourness.
I'm waiting for this one berry compote will boil. After which I let it simmer for another 7 minutes.
Now you need to do the “dirtiest” work in the cooking process homemade jelly: strain berry decoction. I do this through regular gauze. I throw away the remaining berries, and pour the broth back into the pan and put it on the fire. Literally immediately pour in the diluted starch and quickly mix.
During this time, the almost finished jelly has time to boil. Let it sit on the fire for 3-4 minutes; you shouldn’t keep it longer. Under the influence of temperature, starch will lose its viscosity, and your jelly will turn into starch compote. I pour it into mugs, let it cool a little and serve this delicious drink family.
Kissel – wonderful dessert. Of course, in the summer it can be prepared from fresh berries, but in winter and spring you can use frozen ones. It is better to take juicy berries, such as red and black currants. The taste of the jelly is very rich. Someone loves more liquid version, someone thicker. For liquid jelly, 2 tbsp is enough. spoons of starch per 1 liter of water. If you love very much thick jelly, then you need to put 4 tbsp. spoons of starch per 1 liter of water.
Prepare the necessary products.
Thaw the berries. Rub the berries through a sieve or mash and strain the juice through cheesecloth.
Pour water into a saucepan and bring to a boil. Throw the berry pulp into boiling water and cook over medium heat for about 10 minutes.
Strain the resulting compote.
Add sugar to the strained compote and bring it to a boil.
IN berry juice dissolve the starch.
With one hand, pour the berry juice with starch into the boiling compote in a thin stream, and with the other hand, stir vigorously so that there are no lumps.
Bring to a boil, stirring all the time, and turn off. Delicious and aromatic frozen berry jelly is ready!
Bon appetit!
Kissel is an excellent drink that can satisfy hunger and serve as a dessert at the same time. It is full of vitamins and essential microelements, and also tastes very good. In summer and autumn we prepare jelly from fresh berries and fruits. But in winter and especially in spring, during the period of vitamin deficiency, you really want to pamper yourself! And frozen berries, previously prepared in the freezer, will come to the rescue.
What is berry jelly and how to prepare it correctly
Kissel has been known to us since ancient times. Of course, before it was made completely differently than it is now: it was a long and labor-intensive process that used many products, including sourdough. Modern jelly is similar to the old one only in consistency, but is not inferior in benefits and pleasure, and they can be prepared very quickly, without wasting time and effort.
- For the jelly you will need:
- frozen berries of your choice;
- starch (preferably potato starch);
- water;
- sugar.
May be used in some recipes 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. for 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for a thicker one.
- It is better to defrost the berries for the jelly and rub them through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
- Boil water in a saucepan and place the berry pulp there. Cook for 10 minutes. Strain the resulting compote well.
- Place 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 you can remove the pan from the heat.
And now we will offer you some simple, but original and delicious recipes jelly 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, during this period colds become especially acute, and young children are more susceptible to them than anyone else.
Only black currants can be frozen: the denser skin 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 fight colds. And in the form of jelly, children will especially like it.
Frozen currant jelly
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 glass) sugar;
- 4 tablespoons potato starch.
Boil water in a saucepan and add currants to it. In this case, the berries don’t even need to be defrosted. After the currants have been boiled in boiling water for literally 5 minutes, add sugar, stirring thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.
The resulting fruit drink must be strained through cheesecloth without cooling. Meanwhile, thoroughly stir the starch in a glass of water, breaking up any lumps that may arise.
The fruit drink has been strained, and now without the berries, it needs to be put back on the fire. Wait until it boils, and carefully pour in the dissolved starch in a thin stream, constantly stirring the liquid in the pan. The jelly should be removed from the heat after it has reached a boil, but has not boiled.
Tip: the surface is already ready-made jelly can be sprinkled a small amount Sahara. This way you will avoid the appearance of foam and film.
Cranberry recipe
Cranberry is a real medicine at home! She can also be found in fresh, because cranberries are well stored due to their acid content, but even when frozen they do not lose their healing properties. And if currants help prevent colds, then cranberries can easily cure even the flu.
Cranberry jelly can easily replace one of your meals during the day. It is very useful for people with diseases gastrointestinal tract and increased acidity, since it has an alkalizing effect on the mucous membrane.
You will need the following for the jelly:
- 2 liters of water;
- 300-400 grams of cranberries;
- 4 tablespoons starch;
- sugar - depending on preference.
Before you start making cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose juice. After this, squeeze out all the juice through cheesecloth. Only use a sieve if it is fine enough to prevent the berry pulp from getting 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 bowl, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch, add sugar, simmer for about 5 minutes and you can turn off the heat.
Please note: starch for jelly must be dissolved only in cold water! When hot, it immediately begins to gel, and will end up in boiling water in the form of lumps and breasts.
Such cranberry jelly good both hot and cold. you can use corn starch, but its astringent properties are much lower than those of corn. Kissel can turn out either very liquid due to a smaller amount of starch, or tasteless due to a large amount of starch.
Cherry: not only tasty, but also noble
Cherry is a very exquisite berry. Her taste qualities will 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 top;
- starch - 3 tablespoons with top;
- water – 1 liter.
- Place the cherries in the pan. However, it is not necessary to defrost them. It's better if the cherries are pitted, but this recipe The good thing is that the bones won’t bother you.
- Pour in a liter of water and boil. After this, mash the berries with a masher to make the broth especially rich, and boil for another 5 minutes.
- Strain the resulting broth through cheesecloth. You can use a slotted spoon to remove the cherries from 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 in, remove the jelly from the heat.
Our cherry jelly will be medium thick. 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 tasty and noble drink
By the way, you can make excellent pies with cherry jelly. Twist the boiled berries that you removed from the syrup during the cooking process in a meat grinder (but only if they are seedless), if desired, add apples, strawberries or any other berries to your taste, and a little sugar. This filling is perfect for pancakes and pies made from any dough. You can even simply spread it on 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 your freezer since summer, which can be useful for compote, and for pie, and even more so for strawberry jelly. This drink is so tasty that neither adults nor children will refuse it!
Classic jelly strawberry
Take these products:
- frozen strawberries – about 0.5 kg;
- granulated sugar – 6 tablespoons;
- starch - 2 heaped tablespoons;
- water - about 2 liters.
Strawberries do not need to be thawed. Wait for the water to boil in the pan, add sugar and cook for a couple of minutes. Add strawberries, and as soon as the water reaches a boil again, immediately remove the berries.
Leave the broth over very low heat so that it does not stop boiling gently. Meanwhile, use a blender to turn the strawberries into a smooth puree.
Dissolve the starch in water and add this mixture to the boiling broth, stirring constantly. Put it there right away strawberry puree. Mix thoroughly and let the jelly boil. Remove from heat.
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 cooled. 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 a long time to prepare various drinks. We suggest you make jelly from these frozen berries. You will need:
- sea buckthorn – 1 glass;
- water – 3 glasses;
- sugar – ¾ cup;
- starch - 2 tablespoons.
Rinse the berries and defrost just a little so that they can be mashed with a masher. You can use a blender.
Sea buckthorn is an excellent berry for making jelly
Boil water in a saucepan, add sugar and add crushed berries. Pour in the diluted starch, stir and let simmer for literally 3 minutes. Sea buckthorn jelly can be served.
Now let's prepare the real one vitamin cocktail. K already famous recipe add berries: half a glass of lingonberries and cranberries. You will need more water - about 4 liters, and 3 tablespoons of starch.
The manufacturing process is almost the same, only the 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 it back on the fire. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and hold for about 5 minutes, then remove the jelly from the heat.
Many of us have been familiar with the taste of wonderful fruit and berry jelly since childhood. This drink perfectly satisfies hunger and saturates the body. useful vitamins, microelements. It is better to make jelly from fresh berries and fruits, but when they are not yet ripe, you can use frozen ones to prepare the drink.
Principles of making jelly from frozen berries
Modern jelly very different from those drinks that were made in the times of Old Rus'. They used to appear a separate dish, which was prepared over several days by fermenting flour, wheat or rye with water. Today, jelly made from fresh or frozen berries is considered a dessert drink and is thickened by adding starch. In addition to this, there are other subtleties of making jelly:
- First you need to cook a decoction of the berries; you don’t have to defrost them first, if this is not indicated in the recipe.
- Next, you need to dilute the starch with a decoction. Its quantity is determined depending on the desired thickness of the drink.
- Then the resulting solution must be introduced in a thin stream into the boiling broth, stirring constantly. You should not cook the drink for more than 5 minutes after adding starch, otherwise its consistency will turn out to be very liquid. You can also combine the starchy mixture with cold berry broth, and then bring the jelly to a boil.
- Sugar is added to the dish at the stage of cooking frozen berries. The amount of sand can be varied at your discretion.
- After finishing cooking, do not cover the pan with a lid, but to prevent film or foam from appearing on the surface of the liquid, sprinkle powdered sugar.
- If you are making a drink for a child, defrost the berries, put them in cheesecloth and squeeze the juice out of them. This will make the jelly more homogeneous, without pieces of pulp.
- It is better to choose berries for jelly with more rich taste, flavor: cherry, raspberry, blueberry, strawberry, currant, cranberry or make a berry mix. For example, sea buckthorn, blueberries and blueberries without adding other ingredients will make the jelly bland. In this case, you can improve its taste citric acid, juice and citrus zest.
- It is better to serve the treat not in ordinary glasses, but in beautiful cups or bowls.
Frozen berry jelly recipe
There are many recipes (with photos) for making jelly: with whole fresh and frozen berries, jam, fruit and berry puree, etc. To enhance the aromatic qualities of the drink, you can add vanillin, cinnamon or any essence. If you do not plan to treat jelly to children, pour a little cognac or liqueur into the broth at the end of cooking. As a result, the liquid will acquire unusual aroma and taste notes.
Classic jelly made from frozen berries and starch
- Time: 35-40 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 53 kcal/100 g.
- Cuisine: Russian.
- Difficulty: easy.
The recipe for jelly with starch from frozen berries is very simple. It will require any frozen berries you have in your freezer. This jelly can be served both as a drink and as a third course. It all depends on its thickness, which is regulated by the amount of potato starch. You can serve this thick dish with ice cream or cream..
Ingredients:
- berries (any) – 0.3 kg;
- starch (potato) – 2 tbsp. l.;
- water – 1.5 l;
- sugar - to taste.
Cooking method:
- Place frozen berries in a saucepan, add water, and boil.
- Reduce heat and cook for about a quarter of an hour.
- Strain the broth through a sieve, and then pour the strained liquid back into the pan.
- Place on the fire and boil again. Add the desired amount of sugar and stir.
- Dilute the starch with water (100 ml), you can double the amount if you want the jelly to be thicker.
- Pour the starch mixture into the berry compote in a thin stream, stirring constantly.
- Boil for another 2-3 minutes, remove from heat.
From strawberries
- Time: 30 minutes.
- Calorie content of the dish: 36 kcal/100 g.
- Purpose: dessert, drink.
- Cuisine: Russian.
- Difficulty: easy.
Frozen strawberry jelly can be cooked at any time of the year. This delicacy will “give” you and your children a piece of warm summer cold winter. Frozen strawberries retain all the beneficial properties of fresh berries if they are prepared correctly: washed, dried thoroughly, and only then packaged in containers and sent to freezer.
Ingredients:
- strawberries (frozen) ½ kg;
- starch 2 tbsp. l.;
- sugar – 6 tbsp. l.;
- water – 2 l.
Waypreparations:
- Boil water, add sugar, stir.
- No need to wait for the strawberries to thaw; place them in boiling water straight from the freezer.
- When small bubbles appear on the surface of the liquid, remove the berries with a slotted spoon and puree with a blender.
- Dilute the starch powder with a small amount of water and pour into the compote in a thin stream.
- Add strawberry puree and stir.
- Let it boil, remove from the stove.
From currants
- Time: 35 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 58 kcal/100 g.
- Purpose: dessert, drink.
- Cuisine: Russian.
- Difficulty: easy.
Frozen currant jelly is cooked just as simply as the previous one. Any variety of this berry (black, red, white) contains great amount vitamin C, which helps strengthen the immune system. This is especially true in winter and spring, when viral and cold diseases actively attack the body. Black currants are more suitable for freezing. Its berries are more elastic, have a dense peel that does not burst from exposure to low temperatures, retaining all the juices and useful material.
Ingredients:
- currants (frozen) – 0.6 kg;
- water – 1.5 l;
- sugar – 0.2 kg;
- starch (potato) – 4 tbsp. l.
Cooking method:
- Boil water, add currants. Boil for about 5 minutes.
- Add sugar, stir and cook for another 5 minutes.
- Strain the broth, put it back on the stove, and boil again.
- Dissolve the starch powder with water (200 ml), pour in a thin stream into the currant broth, stirring continuously.
- After boiling again, remove it from the heat.
From cherries
- Time: 50-60 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 107 kcal/100 g.
- Purpose: dessert, drink.
- Cuisine: Russian.
- Difficulty: easy.
Cherry contains useful substances - anthocyanins, which not only give it a red-burgundy color, but also help strengthen the walls of capillaries, have an antioxidant effect, and prevent the appearance of oncology. Cherry jelly Frozen berries make it not only tasty and aromatic, but also retain all the beneficial properties of cherries. Only provided that they were properly frozen: washed, dried and placed in the freezer in an airtight package (bag or container with a lid).
Ingredients:
- cherries (frozen) – 0.365 kg;
- sugar – 0.245 kg;
- starch – 0.11 kg;
- water – 1 l;
- almond flakes – 65 g.
Cooking method:
- Remove the pits from frozen cherries.
- Place in a saucepan, add water, boil and cook a little.
- Remove from the stove, crush together with water using a masher. Put it back on the fire and cook for 5 minutes.
- Add almond flakes, sugar, stir and cook for about 5 minutes.
- Dissolve starch powder with water (200 ml). Pour into the cherry mixture in a thin stream, stirring thoroughly.
- Remove from heat and leave for 20 minutes.
From raspberries and cranberries
- Time: 35-40 minutes.
- Number of servings: 16 persons.
- Calorie content of the dish: 41 kcal/100 g.
- Purpose: dessert, drink.
- Cuisine: Russian.
- Difficulty: easy.
Some varieties of jelly are not only tasty, but also medicinal. These include, for example, a cranberry-raspberry drink. Both types of berries have mass useful properties. Raspberries contain salicylic acid, which has the ability to lower body temperature. Cranberries strengthen the immune system and help cope with vitamin deficiency and colds. A drink based on these two berries is very useful for children, especially during periods of exacerbation of colds.
Ingredients:
- raspberries, cranberries (frozen) - 1 tbsp.;
- starch - 3 tbsp. l.;
- sugar - to taste;
- water – 4 l.
Cooking method:
- Boil water, add raspberries and cranberries in equal proportions. Boil for 10 minutes.
- Strain the jelly, add the desired amount of sugar, stir, and put the pan on the fire.
- Dissolve starch powder cold water so that there are no lumps.
- Pour into the boiling broth in a thin stream, stirring continuously.
- Once thickened, simmer for about 2 minutes. Remove from stove.
In a slow cooker
- Time: 30 minutes.
- Number of servings: 8-9 persons.
- Calorie content of the dish: 45 kcal/100 g.
- Purpose: dessert, drink.
- Cuisine: Russian.
- Difficulty: easy.
To prepare any jelly, it is not necessary to use a stove; a multicooker is ideal for this process. The kitchen assistant creates conditions that allow the berries to maximize their aroma and flavor properties. Cooking a drink in a slow cooker will take the same amount of time as on the stove. Choose the main ingredients according to your taste.
Ingredients:
- strawberry, chokeberry, raspberries, currants - 1 tbsp.;
- starch - 2-3 tbsp. l.;
- water – 2 l;
- sugar - to taste.
Cooking method:
- Place strawberries, rowan berries, raspberries and currants in the multicooker bowl, fill with water, set the “Steam” program for a quarter of an hour.
- After the signal, leave the multicooker operating in the “Warming” mode.
- Dissolve starch powder with water, pour the solution into the berry broth, stir.
- Turn off the device after bubbles appear on the surface of the jelly.
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