Do you often cook - cook jelly? I don’t mean the 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 my own hands from natural products. After all, it’s not at all difficult to brew a delicious, aromatic and, most importantly, healthy drink from the same jam, fresh or frozen berries or fruits. It's practically a matter of a few minutes, but it's a lot of fun! Today I'm making homemade jelly from frozen berries. Just the other day, when I was making sea buckthorn syrup, I had a by-product left in the form of squeezes (after all, there are a lot of vitamins left in them), which I hid in the freezer. Frozen gooseberries and thorns have been waiting there for a long time. In my opinion, this makes a wonderful berry trio for a delicious jelly. So join us, let's cook together.
Ingredients: Homemade jelly
Squeeze from sea buckthorn berries – 450 g;
Thorne - 300 g;
Gooseberries – 200 g;
Potato starch (for medium thick jelly) – 50 g;
Sugar – 160 g;
Lemon juice - a tablespoon (can be replaced with 2 g of dry citric acid).
Your time for preparing 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 in 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 up all their juices and aromas to the water. Now, using a sieve and pestle, I filter and grind the resulting liquid mass into a two-liter saucepan.
I put the berry broth on high heat (to boil faster), add sugar and lemon juice.
I love it when jelly has a tart, sour taste, which can be provided by either natural lemon juice or a concentrated acid of the same name. As soon as the sweet liquid begins to boil, add 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 pour it into the pan in a thin stream, stirring constantly.
Now all I have to do is wait for the jelly to boil, let it cook for just a minute and that’s it, it’s ready. I pour the delicious drink into glasses and start taking a sample without waiting for it to cool down.
And what a stunning color and amazing aroma my jelly has! And without any flavors or dyes.
Kissel is a gelatinous drink made from wild berries, natural juices or grains with the addition of a natural thickener. Kissel made from fresh berries and fruits cannot be compared with either the canned or frozen version. But where can I get them in the cold season? Let's get acquainted with delicious recipes for thick homemade jelly made from frozen ingredients.
Frozen strawberry jelly recipe
Give yourself a piece of warm summer in the middle of a harsh winter. To do this, during the berry season, freeze strawberries for the winter, and in winter enjoy the aromatic jelly made from pureed berries. To do this, chop ripe strawberries, place them in trays, cover with lids and place in the freezer. It’s easy to prepare jelly at home, all you have to do is take
Ingredients:
- 400 g frozen strawberries;
- two tbsp. l. starch;
- 6 tbsp. l. (or a little less) sugar;
- 2-2.5 liters of water.
Preparation:
- Mix sugar with water and boil.
- Then pour the strawberries into the pan, bring to a boil and remove.
- Grind the strawberries in a blender (if frozen whole) until pureed.
- Dilute the starch with cold water.
- First carefully add the thickener into the boiling compote, then the strawberry puree.
- Bring the drink to a boil and turn off.
- It is advisable to drink the strawberry gelatinous infusion after it has cooled.
Cooking cherry jelly from frozen berries
Frozen cherries for the winter are just as healthy as fresh ones. Its calorie content is only 48 kcal/100 grams, and valuable substances and vitamins are preserved after freezing. But in order for the fruits not to lose their beneficial properties for a long time, they need to be frozen using shock (instantaneous) technology, already washed, dried, and not spoiled. Cherries with pits remain juicier in the freezer, and the resulting decoction is no different from a drink brewed in the summer with fresh fruits.
You will need:
- 2 cups frozen cherries (with pit);
- 1 tbsp. Sahara;
- 3 tbsp. l. starch;
- 2 liters of water.
Preparation:
- Dissolve granulated sugar in boiling water, then add cherries.
- While the syrup is boiling, prepare the starch by dissolving it in cold water and stirring until smooth.
- After the cherries rise, wait a couple of minutes, then add the prepared thickener, quickly stirring the water.
- Bring the drink to a boil, turn it off, then add a little more cherries, which will remain alive, improving the taste of the fruit dessert.
How to cook jelly from frozen currants
Black currant is the most common berry in our area, so it is easy to find in any garden. Its fruits are considered the most accessible source of vitamin C, and a huge amount of minerals and organic acids make currants indispensable in winter for replenishing the body with useful substances. Kissel with frozen black currants will strengthen the immune system and exhibit tonic and antiviral properties.
You will need:
- 450 grams of frozen blackcurrants;
- 3 tbsp. l. starch;
- 2-3 tbsp. l. Sahara;
- about 2 liters of water.
Preparation:
- Without defrosting, place the blackcurrants in a saucepan, pour in half a glass of water, and boil.
- Rub the fruits through a sieve and save the juice.
- Return the grated currants to the pan, pour 1.5 liters of boiling water, add sugar, cook over low heat for 8-10 minutes, then combine with currant juice.
- Meanwhile, dilute the starch with 1 glass of cold water, pour carefully into the boiling drink, stirring so that there are no lumps.
- Boil the jelly for a couple of minutes and turn it off.
- Let it brew for another 30 minutes, then drink to your health!
Kissel from frozen raspberries and cranberries
How to make jelly from frozen berries with starch so that it not only appeals to adults, but also becomes a child’s favorite dessert? To do this, you need to combine the berries correctly. A surprisingly tasty combination is obtained if you brew a drink from raspberries and cranberries. You can use frozen whole or pureed berries.
You will need:
- 1 glass each of frozen cranberries, raspberries;
- 3 tbsp. spoons of starch;
- sugar - optional;
- 4 liters of water.
Preparation:
- Pour water into a container and let it boil.
- After boiling, add raspberries and cranberries, cook for no more than 10 minutes.
- After the time has passed, strain the resulting drink; the berries can be removed - they are no longer needed.
- Add the required amount of sugar to the berry compote and return to the heat.
- Dilute the starch with cold water.
- Wait until the compote boils, then stir the contents with a spoon clockwise while pouring in the starch. Make sure it flows in a thin stream.
- After the drink turns into a clear thick broth, cook it for a couple of minutes, then turn off the heat.
If you want a light drinkable drink, add a couple of tablespoons of potato starch. For lovers of thick fruit and berry dessert, double the amount of thickener without adding water.
If you brew the gelatinous drink strictly according to the technological map, it will be not only tasty, but also a healing drinking dessert. To make the fruit broth have a delicate consistency and a pleasant taste, you need to follow some rules:
- After boiling, the jelly should be immediately removed from the heat and allowed to brew under a closed lid.
- Fruit decoction should not be cooked for a long time so that the vitamins are preserved. After adding the thickener, just bring it to a boil, and then immediately remove from the heat.
- Remember that starch thickens as it cools. To get a thick fruit dessert, pour the liquid hot drink into bowls and let cool.
- If you cook jelly with sweet berries, add a little citric acid to dilute the taste.
- Whipped cream will add a subtle taste to a thick fruit dessert. You can pour it over ice cream, pancakes, pancakes, and freshly baked pastries.
Greetings, dear visitors! The other day I was cooking berry jelly from your berry reserves in the freezer. It turned out very tasty and pleasant, my baby and I really enjoyed it. Still, it’s worth pampering yourself with healthy jelly from time to time - you immediately remember your childhood, and your mood quickly improves!
Absolutely any berries are suitable for jelly, both fresh and frozen. I have a lot of raspberries and currants in stock, so I made jelly from them.
So, to make berry jelly, we need: mail: :
- 1.5 cups berries
- 4-5 tbsp. spoons of sugar (you can use more, I just like it sour)
- 2 tbsp. spoons of starch with top
- 2 liters of water (approx.)
Berry jelly, recipe:
- First, bring water to a boil in a saucepan, add sugar and berries, boil everything together for about 5 minutes.
- Then we filter our broth through a sieve or colander into another container to remove excess berry peelings and seeds from it. Pour the strained broth back into the pan and bring to a boil again.
- We dilute the starch in half a glass of cold water, stir well and pour it in a thin stream into a saucepan with boiling broth, creating a “whirlpool” with a tablespoon, that is, constantly stirring the liquid in one direction.
- So, the starch has been poured out, now let everything simmer together for 5 minutes over low heat.
Ready, you can turn off the stove. While the jelly is hot, it may seem too liquid, don’t be alarmed. As it cools, it will acquire a specific “jelly” consistency. If you like seriously thick jelly, add a little more starch than indicated in the recipe, the main thing is not to overdo it :)
Today we’ll talk about drinks, namely, how to cook jelly from frozen berries. We will prepare the drink using frozen cranberries and raspberries.
Cranberries will give the jelly a traditional sourness, and raspberries will add a pleasant aroma and a reminder of summer. Frozen berry jelly It is prepared much faster and easier than from fresh ones.If you have never tried cooking berry jelly yourself, then after reading this jelly recipe with photo pictures, you will master it easily and quickly.
To prepare berry jelly you need to take:
1 cup cranberries, 1 cup raspberries, sugar 7 tablespoons, potato starch 3 tablespoons and water 4 liters.
Place a pot of water on the stove and bring to a boil.
Pour frozen raspberries and cranberries into boiling water.
After boiling, boil the water with berries for 15 minutes.
Then we strain the berry broth through a colander with gauze spread in it, approximately like in the photo below.
Add granulated sugar to the strained broth and place the pan on the stove.
At the same time, before the broth boils, measure three tablespoons of starch into a separate bowl.
After the berry broth boils, we adjust the sugar content of the future jelly, and then begin to spin it clockwise with a spoon, this is if you live in the northern hemisphere, but for those who live in the southern hemisphere, you need to stir counterclockwise. Then we take a cup of diluted starch in one hand (it must be stirred well, right before adding it), and begin to pour in a thin stream closer to the edge of the pan, and with the other hand we continue to stir the jelly in a circle. After boiling, boil jelly made from frozen berries and starch one to two minutes, without ceasing to stir.
After this time, remove the berry jelly from the stove and cool. I usually put a pan of ready-made jelly in a bowl of cold water, but now it’s flowing ice cold from the tap, which is just what I need.
The main thing in cooking jelly is not to overcook it. You can cook jelly from frozen berries for up to five minutes maximum, I cook no more than two. The point is that if you overcook the jelly, it will become liquid like water.
The thickness of the jelly largely depends on the amount of starch introduced into it. I don’t like very thick berry jelly and so I make it medium. You can also use this recipe to make jelly from frozen currants. I am sincerely glad if I helped someone learn how to make jelly from frozen berries. Bon appetit everyone and see you soon on the site recipes.rf.
For dessert, watch a video about the benefits of jelly and how to prepare oatmeal, cereal and honey jelly.
Summer is an excellent reason to eat a lot of vitamins that are found in vegetables and fruits, thereby maintaining health and strengthening the immune system. In winter, possibilities are limited, so frozen berries come to the rescue, which, thanks to this method of harvesting, have retained the entire supply nutrients. From the article you will learn how to prepare jelly from frozen berries and starch.
Rules for making jelly
To make the jelly as healthy and tasty as possible, you need a minimum of time and a little preparation. Previously, it took a long time to prepare, spending a lot of effort. All that has been preserved from the recipes of the past is only the teaching of a specific consistency.
The set of products for jelly will always be the same. It can be supplemented with some ingredients to suit your taste. The varieties of berries used for the drink will also differ.
Standard set of components for jelly:
- frozen berries;
- potato starch;
- granulated sugar;
- water.
Recipes for frozen berry jelly with starch
Blueberry jelly with starch
Blueberry jelly is easy to prepare without defrosting and straining the berries:
- blueberries - 500 g;
- granulated sugar - 6 tbsp. l.;
- potato starch - 5 tbsp. l.;
- water - 2 l.
Start by finding a suitable pot and boiling clean, potable water in it. Then add blueberries. Everything is boiled for 5 minutes, then sugar is added, starch dissolved in a glass of cold water is poured in. For a richer taste, add a little vanilla and lemon zest.
After boiling, turn off the heat.
Kissel made from frozen cherries and starch
Cherry jelly turns out especially tasty if you complement it with almond flakes. To prepare you need:
- cherry - 200 g;
- granulated sugar - 6 tbsp. l.;
- potato starch - 3 tbsp. l.;
- water - 1 l.
Pitted cherries are ideal for making jelly. It can be frozen and immediately boiled with water. Afterwards, you need to mash the berries without removing them, boil them again, and cook for about 5 minutes.
After this, strain everything and sweeten it. Gradually pour the starch that was dissolved in half a glass of cold water into the compote, then immediately turn off the stove. This jelly is not too thick, but not liquid.
Kissel made from frozen currants and starch
The currant harvest is very rich almost every year, and it’s convenient to freeze the berries. The peel usually does not crack, so all the maximum vitamins are retained inside. For the jelly you will need:
- currants (red, white, black) - 600 g;
- granulated sugar - 1 tbsp.;
- water - 1.5 l.
Boil water and put berries in it (can be frozen without defrosting). Boil them for 5 minutes, sweeten them, keep on fire for another 5 minutes. Strain everything, pour a glass of cold water with dissolved starch into the boiling fruit drink without berries. Bring the jelly to a boil, but do not boil.
Mixed berry jelly with starch
In order to prepare jelly from frozen berries and starch, you need:
- sea buckthorn - 1 tbsp.;
- lingonberries - ½ tbsp.;
- cranberries - ½ cup;
- water - 4 l.;
- granulated sugar - 1 tbsp.;
- potato starch - 3 tbsp. l.
Thaw the sea buckthorn berries and mash them to a puree consistency. Leave the lingonberries and cranberries whole.
Place berries (cranberries and lingonberries) in boiling water and cook for 10 minutes. Lay them out, strain, put the broth on the stove. After boiling, add sea buckthorn puree, sweeten, and pour in diluted starch. After boiling, keep for another 5 minutes, remove from heat.
This jelly can be supplemented with any berries of your choice. It should be served chilled.
Kissel from frozen cranberries and starch
Even frozen cranberries are very beneficial for health, especially for strengthening the immune system. In the form of jelly, it has a beneficial effect on the digestive system. To prepare it you need:
- cranberries - 400 g;
- granulated sugar - to taste;
- potato starch - 4 tbsp. l.;
- water - 2 l.
Cranberries need to be completely defrosted, maintaining the integrity of the berries. Then they are squeezed out using gauze.
Classic strawberry jelly with starch
To prepare strawberry drink you need:
- strawberries - 500 g;
- granulated sugar - 5 tbsp. l.;
- potato starch - 2 tbsp. l.;
- water - 2 l.
Strawberries for jelly do not need to be defrosted. Wait for the water to boil, sweeten and cook for another 2 minutes, then add the berries. As soon as the water boils again, take them out. Leave the fruit drink to simmer over low heat and turn the strawberries into puree.
Pour diluted starch into the berry broth. Transfer to a saucepan and puree. After boiling, turn off immediately.
Boil water in a saucepan, at this time mix the juice with starch and cold water. After boiling, pour the mixture into the pan, add sugar, and cook for 5 minutes. Be sure to experiment and prepare jelly from different berries. This is not only a tasty, but a very healthy drink. In winter it can be drunk warm, and in summer as a chilled dessert. Instead of potato starch, you can use corn starch, but it does not have such pronounced gelling properties.
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