Kissel is a drink with history, but undeservedly forgotten in our modern times. And in vain! Delicious cool jelly is wonderfully refreshing in the summer heat, and warm jelly warms and soothes in winter. The recipe for how to cook jelly is simple: water, starch and any fruit. And in more detail about nutritious and tasty jelly - a few tips further.
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From jam
How to cook jelly from jam? It’s simple, because the jelly turns out to be very tasty, and it does not require special preparation. For this jam in the amount of 200 grams is diluted with 3 small glasses of water and heated on the stove to a boil, and then - filter through a strainer. The solid mass is rubbed through a sieve. Add 2 tablespoons of sweetener and a quarter of a small spoonful of citric acid to the strained liquid. The drink is then reheated and brought to a boil.
In 250 grams of cold water, you need to dissolve 2 (without a slide) tablespoons of potato starch, and then slowly and carefully pour into hot jelly. Immediately after boiling, the jelly is removed from the stove, cooled.
Starch must be diluted right before adding to the jelly, otherwise it may settle to the bottom.
from cranberries
Children love to drink cranberry jelly, and mothers ask questions about how to cook cranberry jelly. To cook jelly, one full glass of berries is washed and placed in a saucepan filled with water. A glass of berries will need only about 3 liters. Water should be brought to the appearance of the first bubbles and boiled cranberries for 15 minutes.
After cooking, the solution must be filtered through a strainer, and the cranberries must be rubbed. The remaining cake can be used for other purposes, and the resulting juice must be returned to the pan, adding 5 tablespoons of sugar.
Until the fruit drink is warm, a few tablespoons of starch should be carefully diluted in cool water. to the consistency of kefir and pour into a saucepan with cranberry juice, while reducing the heat under it to a minimum. After mixing the drink well, it must be removed from the heat, carefully poured into portions. The thickened jelly is ready for use.
Everything is quite simple and now everyone knows how to cook cranberry jelly correctly.
Brewed according to this recipe, the drink will be healthy and tasty, and in the cool season it will also help fight various colds.
Powder Kissel
Many women have been cooking regular jelly for years, but they know very little about such a simple thing as making jelly from powder. But making powdered jelly is even easier than regular jelly!
Most often, jelly is sold in packages weighing 250 grams. One such package will need a liter of water. So, the jelly powder must be diluted in a glass of cool water, and the remaining water should be put on a large fire and boiled.
It is best to stir the powder with a mixer: it is easier to get rid of lumps.
Diluted jelly is poured into boiled water in a thin stream, stirred and boiled until boiling begins. Ready jelly is enough to cool and pour into portions. According to this recipe, it is clear how jelly is boiled, factory prepared for use.
Good old milk jelly
Our great-grandmothers also knew how to cook milk jelly: children and adults loved this delicious delicacy. To prepare a delicious jelly, pour 3 cups of milk into a saucepan and put it on a barely perceptible fire until it starts to boil, then add 3 tablespoons of cane or 2 tablespoons of beet sugar.
In a bowl of cool milk, 3 tablespoons of starch are diluted. In milk, starch forms more lumps than in water, so it is better to lightly beat it with a mixer or rub it with a spoon. The resulting mixture should be carefully poured into warm milk and boil, stirring, over low heat for 3-5 minutes. A pinch of vanilla and fruit syrups are poured into the finished jelly for color and taste.
sea buckthorn
How to cook sea buckthorn jelly? Easy and simple with this recipe! For a sea buckthorn drink, you will need a glass of berries, from which you need to squeeze the juice, cover and put the vessel with it on the balcony or in the refrigerator. The cake retained by the sieve is dipped in hot water (6 cups) and boiled for 5 minutes, immediately, after which the broth is filtered through a strainer and put on fire again, adding sweetener.
Dissolve starch in a glass of cold water and carefully pour into the sea buckthorn drink, stirring it tirelessly. After 5 minutes of cooking, the remaining sea buckthorn juice is added, after which the broth is removed from the heat.
Cherry
Cherry is an ideal berry for jelly, so almost everyone knows how to cook cherry jelly and how delicious it turns out.
You will need 2 cups of cherries per liter of water: they are placed in cool water, brought to the first signs of boiling, then kneaded with a crush and boiled for a few more minutes. Then the resulting drink must be filtered, and the cherries must be thrown away. 6 tablespoons of sugar and half the amount of starch dissolved in half a bowl of water are added to the liquid. The finished jelly is sprinkled with grated nuts.
But with the only difference: strawberries are much sweeter by themselves than, for example, cherries, so less sugar is needed for strawberry broth.
Kissel without starch
Those who advocate the naturalness and environmental friendliness of food are thinking about how to cook jelly without starch. For such a natural drink, you will need oatmeal or flakes filled with hot water in a 1: 2 ratio. They are kept in a warm place (near the battery or in the sun) for 10-12 hours. Its sweetness depends on the duration of the idle time of the drink: the longer it is idle, the sourer it will become in the end.
The resulting mixture must be filtered through gauze or a strainer, put on low heat, not bringing to a boil. To make jelly can be served as a snack, add dill, parsley and other spices, salt, and for a sweet taste - sugar and vanilla. Such jelly can be cooked for a child and not worry about his health.
The recipe for how to cook oatmeal jelly is quite universal: depending on the additives, it can be made both as a sauce and as a separate dish.
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From compote
Cooked compote can easily be given a new look and taste, but not everyone knows how to cook jelly from compote. To do this, add a little liquid starch to a warm, but not hot compote. It is better to first mix the starch with a small amount of compote, and then pour the mixture into the remaining compote. The drink must be put on a slight fire and slowly boiled, not bringing to a boil.
Useful ... Cowberry
Delicious drinks are obtained from lingonberries, so the recipe for making lingonberry jelly will be relevant at absolutely any time of the year. Boil jelly really from raw, from slightly frozen berries. A couple of cranberries should be poured over with boiling water and dried, and then crushed by rubbing through a sieve. The mashed berries are laid out in a saucepan filled with a liter of warm water, rearranged on a light fire until it starts to boil, then filtered through a strainer.
Add 5 tablespoons of sugar and a starch solution to the drink (3 tablespoons dissolved in half a glass of cool water), then carefully put on low heat, bring to a boil and cool.
If you are thinking about how to cook blueberry jelly, then you don’t need a separate recipe - just cook it the same way as lingonberry jelly.
Quick and easy ... In a slow cooker
Those who are thinking about how to cook jelly in a slow cooker can relax: it's easy! Kissel, on average, is cooked for up to an hour: 15 minutes “for a couple”, 40 minutes it is simply infused. In this case, you cannot open the multicooker.
There are many ways to cook delicious jelly. To summarize, we can distinguish the main procedures for brewing a drink: water or milk is heated to a boil, a sweetener and diluted starch are added, heated again and removed from the stove. If the main question is how much to cook jelly, then the total cooking time is up to 1 hour, which, in general, is not long. Well-cooked jelly will be a wonderful dessert after a hearty meal, so don't stop trying and experimenting!
Video recipe for making cranberry jelly, the rest are cooked in the same way:
Enjoy your meal!
Kissel is one of the drinks (or dishes) that we love since childhood. In this article, you will learn recipes for how to cook jelly. There are many different recipes, but before you get acquainted with them, it will be good to know a little about the history of this drink.
Kissel is known to be one of the traditional Russian dishes. It got its name from the word "sour", since in the old days its density was achieved not with the help of starch, but with the help of fermented decoctions of cereals. Now jelly is cooked from a variety of ingredients, even from powder.
How to cook jelly: density
Starch, before adding, is diluted in a cold liquid - in water, milk or syrup.
- To prepare a thick jelly, you need 70-80 grams of starch per 1 liter of liquid,
- for a more liquid jelly - 40-45 grams,
- for very liquid - 30-35 grams.
In other words, for thick jelly, 3 tablespoons of starch are taken per 1 liter of liquid, for medium density - 2 tablespoons, for more liquid jelly - 1 tablespoon with the top. To make jelly from fruits and berries tastier and brighter, a little (0.1-0.3 g per serving) of citric acid, previously diluted in cold water, is added to it.
How to cook jelly from berries
You can use any berries of your choice, including frozen ones. We will look at recipes from the most popular berries, which, especially in season, are in abundance - strawberries, blueberries, raspberries, black and red currants, etc. In addition to berries, you will need:
- Starch (the thicker the jelly you want to get, the more starch you need to use),
- 3-4 glasses of water
- Take sugar to taste.
Kissel preparation steps
- Before cooking, mash the berries, after cleaning and washing them,
- Pour 3 cups of water into a saucepan, add sugar (to taste) to it, mix. Bring the mixture to a boil
- Take the right amount of starch (you can read about its proportions above) and pour a glass of cold water. Stir and pour into the prepared jelly,
- Bring to a boil again and add the berry puree,
- Kissel is ready!
How to cook cranberry jelly
The recipe for jelly from this northern berry is somewhat different from the rest.
You will need:
- cups of cranberries,
- 4 glasses of water
- 3 art. spoons of potatoes starch,
- 3/4 cup sugar.
From the washed and sorted cranberries, you need to squeeze the juice and put it in the refrigerator in a sealed container. Pour the remaining mass from the berries with three glasses of hot water, boil and strain. Next, add sugar to the broth, and when everything starts to boil, pour in the starch, previously diluted in a glass of cold water. Bring to a boil again and add cranberry juice.
When serving, so that a film does not form, sprinkle the jelly with sugar. A feature of this jelly is that it cannot be boiled in aluminum dishes, otherwise it will turn blue.
Kissel from jam
You should not think about how to cook jelly from jam. It turns out delicious from anyone - do not be afraid to experiment!
You will need:
- 2/3 cup jam
- 3-4 glasses of water
- 1-2 tbsp. spoons of sugar
- 2 tbsp. spoons of potato starch,
- ? tsp citric acid.
Dissolve the jam in warm water and bring to a boil, then strain the mixture. Add sugar and citric acid to the resulting puree and return to the pan, bringing to a boil again. While the liquid is boiling, dilute the starch in an incomplete glass of cold boiled water, and then pour it into the main mixture. Stir everything, cook for five minutes, without bringing to a boil. Turn off.
How to cook oatmeal
You will need:
- 60 gr. cereals (better "Hercules"),
- 250 ml of water
- 200 ml. milk,
- butter,
- sugar, salt.
Pour oatmeal with warm water and put in a warm place for 12 hours. Then strain and squeeze. Add sugar to taste and a little salt to the liquid. Cook until the consistency of thick jelly, while stirring constantly. Before serving, it is better to cool the jelly and add a little oil. Oatmeal jelly is good served with milk. You can also put the jelly in the refrigerator, and after solidification, cut and serve in portions.
How to cook jelly from powder
This method is suitable to become relevant when there are no fresh berries yet, and it is a pity to spend jam. Well, or you just don’t really want to mess around at the stove.
- You will need: ready-made jelly concentrate and water.
Dilute the powder in 1/2 cup of cold water, while stirring thoroughly so that no lumps form. Boil water. Pour the diluted mixture into boiling water in a thin stream and cook until your jelly boils. Do not forget to stir the jelly, otherwise lumps may form. Kissel has many useful properties not only for an adult, but also for a child. But you need to know how to cook jelly for a child correctly. Kissel, like any dish, should be prepared only from those berries to which the child is definitely not allergic. Also, a child may be allergic to purchased starch, so it is better to cook it yourself. Do not get carried away with sugar - it is better to add less than yourself. So, these are the main recipes for a wonderful jelly drink. But do not be afraid to experiment and cook it from other berries and fruits, and even vegetables. Enjoy your meal!
How to cook kissel- so tasty, healthy and loved by us since childhood? We are not talking about ready-made store briquettes, it is not at all difficult to prepare this drink at home, but you can use any base - from fruit to milk.There are lovers of oatmeal jelly - by the way, the only ones that can be cooked without adding starch.
How to cook jelly?
Cooking jelly is not at all a difficult task. You just need to know some rules that we want to tell about those who have not yet tried to cook it at home.
If you want thick jelly - take 3-4 tablespoons of potato starch per 1 liter of water. To get an average density, you need 2-2.5 tablespoons, and for a liquid drink, 1 tablespoon with a top will be enough.
Before adding starch to a hot base, it must be diluted in cold water and strained. And then quickly, until frozen, pour into the pan, stirring constantly. Then bring the liquid to a boil and turn off.
If you start to boil, then the drink will turn out to be liquid. But to get a thick jelly, after adding starch, boil the mass for several minutes over low heat, while stirring with a spoon, preferably a wooden one.
To cook milk jelly, it is better to use maize starch, it has a milder taste.
In berry and fruit jelly, you can add a little citric acid (no more than 0.3 g per serving), which is diluted in cold, preferably boiled water. This will give the drink a pleasant flavor and bright color.
And sprinkle with sugar on top so that a film does not form on the surface.
Vitamin cranberry jelly
Cranberry jelly is not only a delicious drink, it is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick household members, especially children.
We will need:
- 2 liters of water;
- 300-400 g cranberries (fresh or frozen);
- 3 tablespoons of starch;
- sugar to taste.
How to weld:
- we wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
- dilute the starch with cold water in an amount of about half a glass;
- mix squeezed cranberry juice and diluted starch;
- pour this mixture into boiling water, add sugar (on average, about a glass, but the amount can be adjusted depending on taste preferences);
- when the mixture boils, cook for 3 minutes and remove from heat.
Cranberry jelly is good both cold and warm.
Kissel from apple juice
No less than berry and fruit, drinks made from juices, jams and jams are also tasty. And cooking them is even easier and faster.
We will need:
- 2 glasses of apple juice;
- 2 glasses of water;
- 3 tablespoons of starch;
- to taste - sugar, cinnamon, orange or lemon peel.
How to weld:
- mix sugar, spices and water, boil the mixture;
- dilute starch with apple juice, pour into hot syrup;
- let the jelly simmer for a couple of minutes and remove from heat.
Thick jelly "Healing" from wild rose
Rosehip sour drink will help to overcome colds and will be an excellent prophylactic against diseases in the cold season.
We will need:
- rosehip - 100 g;
- water - 5 glasses;
- sugar - 5 tablespoons;
- starch - 3 tablespoons;
- currant berries for decoration.
How to weld:
- pour dried rose hips with two glasses of warm water and leave to swell for a couple of hours;
- strain this liquid through gauze, and rinse the berries themselves with water;
- mash the wild rose in a mortar, put it in a saucepan and fill it with water;
- cook for 15 minutes, strain and combine with the water in which the rosehip was infused;
- add sugar, if desired - citric acid;
- dilute the starch and pour it into the pan, cook until thickened - 10 minutes;
- cool, pour into serving dishes, decorate with currant berries.
Milk jelly
This is a quick, tasty and healthy dessert recipe that will appeal to both children and adults.
We will need:
- half a liter of milk;
- 100 g of sugar;
- 50 g of starch (kitchen gadgets, for example, an electronic measuring spoon will help measure the exact amount);
- 2 yolks;
- 20 g butter;
- vanilla - to taste.
How to weld:
- dilute the starch in three tablespoons of cold milk;
- pour it into boiling milk, stirring constantly;
- when the mixture thickens, remove from heat, add to it the prepared mass of yolks, pounded with butter and sugar, vanilla;
- mix well and let cool. Serve with any jam or jam.
Not only tasty, but also healthy
obvious the benefits of kissels for digestion: they are viscous and therefore act very beneficially on the condition of the stomach. It is good to drink them even with gastritis and peptic ulcer, they, enveloping the inflamed walls of the stomach, relieve pain. For those who have acidity, this healing drink is also useful.
Fruit and berry jelly strengthens the immune system, apple jelly is good as a prophylactic against anemia, blueberry is good for the eyes, cherry has antiseptic properties and helps with respiratory diseases.
How to cook oatmeal jelly without adding starch is described in this video:
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The primordially Russian drink kissel or, better to say, a dish is a healthy product that is undeservedly losing its popularity. A few decades ago, kissel was served in every kindergarten and school, and children loved this delicacy very much. Our grandmothers and mothers know for sure how to cook jelly. Do you know?
The berry-fruit jelly we are used to is actually derived from the ancient Russian oatmeal jelly. This dish was eaten a thousand years ago! It was prepared on the basis of ground grains of oats (grain sourdough), which were poured with boiled water, a glass of kefir with a slice of rye bread. Oatmeal jelly is incredibly useful for people with various digestive problems. You can cook it now. Izotov's oatmeal jelly is very popular and useful.
With the advent of potatoes in Russia and, consequently, starch, they began to cook fruit and berry kissels. Our ancestors passed on the knowledge of how to cook jelly from generation to generation.
How to cook jelly and what ingredients are needed?
Potato starch
Since jelly is a thick drink, it needs to be "thickened". As a thickener or gelling agent, potato starch is best suited. If you use rice or corn starch, then the jelly will turn out cloudy.
The density depends on the amount of starch: if you want to prepare a drink, then use 2 tablespoons of starch per 1 liter of liquid. 4-5 tablespoons of starch and you get a jelly-like dessert that you can eat with a spoon.
Any fresh berries and fruits / Dried fruits / Jam / Fruit juices / Milk / Chocolate
The basis can be any of the above. It all depends on your taste preferences and the availability of products.
Starch neutralizes sugar, so add a little more than required.
The principle of making jelly
All recipes how to cook jelly come down to one general principle. It is necessary to prepare a decoction, i.e. berries, dried fruits, boil (fill with boiling water), and drain the liquid into a separate bowl. Wipe berries, fruits (for example, through a sieve) and add to the broth. If you use jam, then just make fruit drink out of it. Add sugar to a boiling broth and slowly add starch, diluted in one-fourth glass of cold water, stirring constantly. After boiling again, cook for no more than half a minute and remove from heat, it is advisable to cool quickly.
How to cook chocolate and milk jelly?
Milk and chocolate jelly is essentially a pudding, but it is prepared according to the same principle.
To prepare milk jelly, you will need milk, sugar, starch, vanilla extract. Boil milk (liter), add a few drops of vanilla extract. Dissolve starch in cold milk and add to boiling milk, stirring continuously. Half a minute after boiling and you're done!
When preparing chocolate jelly, add grated chocolate to milk and wait until it melts. Next comes the introduction of starch, boiling, half a minute and chocolate jelly is ready!
- Potato starch does not dissolve in water, so before adding it to the boiling broth, stir it again!
- Continuous stirring when introducing starch is a must!
- Do not boil the jelly longer than 30 seconds. If you cook jelly after boiling longer, it will liquefy.
- Aluminum utensils can make the color of jelly cloudy!
The culinary portal told you how to cook jelly is our Russian national drink. “You can’t spoil your belly with kissel,” so cook kissel more often, because it’s simple, fast, and very tasty!
Today, many housewives are glad that feeding their loved ones has become much easier - just go to the store and buy products that do not require long pre-treatment. For example, when it comes to drinks, housewives have packaged powders for making jelly, which only need to be diluted with boiling water. Of course, the preparation of such jelly does not require time, but we invite you to learn how to cook jelly from starch exactly as our mothers and grandmothers did.
In Russia, kissels were traditionally prepared from rye, oatmeal and wheat broths, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry kissel, the French - vanilla kissel, the inhabitants of the Scandinavian countries - cloudberry and rhubarb kissel, and the inhabitants of Israel prefer jelly from coffee and chocolate.
Kissel, first of all, is distinguished by its density and density. The density of jelly is determined by the ratio of liquid and starch in the process of preparing the drink. So, to get a liquid jelly, it’s enough to take 1/2 teaspoon of starch per glass of liquid, to get a medium density jelly - 1 teaspoon of starch per glass of liquid, but if you want to get a thick jelly-like jelly, add 1/2 tablespoon starch per glass of liquid. This moment depends solely on personal preferences - someone likes to drink jelly, and someone is used to eating it with a spoon. Depending on the thickness of the jelly, it can be served as a drink, as a sauce for sweet dishes, or as a dessert.
Potato starch is most often used to make jelly - it is diluted with a small amount of cold water, and then poured into a sweet liquid in a thin stream, which begins to boil, stirring it continuously until it boils again. Ready jelly is removed from the fire and cooled - you should not drink very hot jelly, as you can seriously burn your throat and esophagus. A little secret - if freshly prepared jelly is sprinkled with a thin layer of sugar, then you can avoid the formation of a film on its surface.
The most important thing in the taste of jelly is the liquid you choose as the base. In principle, you can use whatever you have on hand - jams, preserves, fresh or frozen berries, dried fruits, etc. It is worth considering that the liquid base should be slightly sweeter than the expected taste, as starch suppresses the sweetness of the product.
There is no doubt about the health benefits of jelly - it protects the gastric mucosa, enveloping it, improves digestion and prevents the development of dysbacteriosis. It is especially useful to drink jelly for gastritis with high acidity. Fruit and berry jelly contain a large amount of vitamins and nutrients, but oatmeal jelly is considered one of the most useful - it is recommended in the treatment of digestive ailments, lowers cholesterol, strengthens the immune system and can remove harmful toxins from the body. Kissel is ideal for both children and adults and the elderly, so do not deny yourself this pleasure. It is worth noting that jelly is a very satisfying and very high-calorie drink - 100 ml contain about 50 calories.
If you want to learn more about how to cook jelly from starch, the Culinary Eden website offers you a small selection of recipes.
Berry kissel
Ingredients:
2 cups fresh or frozen berries (such as strawberries, raspberries, or cranberries)
5 glasses of water
6 tablespoons of sugar for cranberries and 3-4 tablespoons of sugar for strawberries or raspberries,
50 g potato starch.
Cooking:
Pour the berries with 4 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Allow to cool slightly and, using the back of a spoon, rub the berries through a fine sieve set over a bowl. Try to extract as much juice as possible.
Return the berries and liquid back to the saucepan. Add sugar and bring to a boil over medium heat, stirring. Reduce heat to low and simmer until sugar is completely dissolved, 2 to 3 minutes.
Dilute the potato starch with the remaining glass of water, stirring well. Stir the starch into the berry mixture and bring to a boil, stirring vigorously, until the mixture thickens. Remove from heat and cool, stirring occasionally.
Kissel from dried fruits
Ingredients:
2 cups dried fruits (e.g. 1/2 cup dried apples, 1/2 cup prunes, 1/2 cup dried apricots, 1/2 cup raisins)
6 cups boiling water
1/2 cup cold water
2 tablespoons potato starch,
2-3 tablespoons of honey
1 small cinnamon stick.
Cooking:
Rinse the dried fruit thoroughly and place in a large saucepan along with the cinnamon stick. Pour boiling water over dried fruits, cover and leave for 30 minutes.
Then add honey, put the pan on the fire and bring to a boil over high heat. Reduce heat and cook for 5-7 minutes.
Mix the potato starch with 1/2 cup cold water and slowly pour the mixture into the saucepan, stirring constantly. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to grind dried fruits. Serve jelly warm or cold.
Kissel from dried wild rose
Ingredients:
40 g dry rose hips,
3 glasses of water
2 tablespoons starch,
sugar or honey to taste.
Cooking:
Grind dried rose hips, add water, bring to a boil and cook for 10-15 minutes over low heat. As soon as the liquid begins to boil, add starch diluted in chilled boiled water and sugar (or honey). Do not forget to constantly stir the jelly. Remove the drink from the heat as soon as bubbles appear on its surface.
Kissel from jam
Ingredients:
150 g jam,
1.5 g citric acid,
40 g sugar
40 g starch,
800 ml of water.
Cooking:
Dilute the jam with hot water. Put on fire and bring to a boil. Filter the resulting mixture through a sieve, add sugar and citric acid. Boil again. Dilute the starch with boiled water and pour into the liquid in a thin stream, gently mixing. Remove the jelly from the heat, cool and pour into glasses.
Milk kissel with vanilla
Ingredients:
1 liter of milk
2 tablespoons starch,
6 tablespoons of sugar
2 g vanilla powder
2 tablespoons of grated chocolate.
Cooking:
Dissolve starch in half a glass of milk. To avoid the formation of lumps, it is better to pour the milk in a thin stream into a glass with starch, and then mix thoroughly.
Pour the remaining milk into a saucepan, add sugar and vanilla powder. Stir and bring to a boil. Pour in a thin stream of starch dissolved in milk. Cook, stirring constantly, for 2-3 minutes. Cool the finished jelly for half an hour, then pour into glasses and serve, sprinkled with grated chocolate or cocoa powder.
We hope that our article taught you how to cook jelly from starch, and now you can please your loved ones with a tasty and healthy drink!
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