Many modern housewives no longer remember exactly how to make natural jelly from berries and fruits. Meanwhile, this drink remains one of the most delicious for a hot summer day and a favorite treat for children. You can make kissel not only from fresh berries, but also from frozen ones, therefore, even in winter dinner table decorate this drink. Milk can become its basis, then you will surprise your family and guests with the unusual taste of jelly, which will rather resemble an exotic Italian dessert. Try some of the recipes in this article.

How to cook cherry jelly on the water

The classic recipe for this drink combines ripe berries. Take cherry as a basis or mix it with raspberries - the result will pleasantly surprise you. You will need:

500 ml of pure water. You can simply boil it or use the filtered one.
For half a liter of water you will need 500 grams of berries. Keep this in mind if you are going to cook more jelly. In the case when you use frozen berries, you need to defrost them first and only then weigh them.
1.5 tablespoons of starch. Corn or potato - it doesn't make much difference.
120 gr sugar.

Cooking:

Put the water on the fire in a saucepan with a thick bottom, add the cherry there. You need to accurately catch the moment when you should remove the broth from the stove: the water should just boil. Do not let your jelly boil, as all useful substances will disappear from it, and the taste of cherries will only fade during the cooking process.
After removing the pan from the stove, strain the broth through a sieve or colander to separate the berries from it. Set them aside in a separate bowl and mash to a thin puree. Use a fork and a sieve to finely grind the berries. At the same stage, remove all the bones.
In cold water, dilute the starch so that it does not take lumps, and add to the broth. Mix the resulting cherry puree, sugar and broth. Place back on the stove and bring to a boil.
Remove the jelly from the stove and leave to cool on the window, then you can put it in the refrigerator.

How to cook honey jelly with milk

This recipe will especially appeal to sweet tooth and lovers of everything creamy. Kissel is tender and more like a dessert than a drink. If you wish, you can add finely chopped orange to it, which will only add zest to the drink. Take these ingredients:

150 gr honey. It should not be candied and viscous.
500 ml of medium fat milk.
2 tablespoons starch.
3 tablespoons of lemon juice.
Add cloves or cinnamon for flavor if desired.

Cooking:

Add spices to the milk and bring it to a boil. Remove from heat immediately and strain through a sieve to remove spice particles.
Put it back on the stove and add the starch, previously diluted in cold water.
Stirring constantly, turn off the stove and add honey. You need to mix the jelly thoroughly so that the honey is evenly distributed throughout the drink.
In a completely cooled dessert, add lemon juice and mix well too.

Please note that the jelly is not allowed to boil in order to preserve the properties of the berries and other fruits that you add to it. Strain it several times so as not to leave large particles. Some housewives add a few pinches of citric acid to the jelly while boiling the berries to color the water a brighter color.

Decorate the chilled jelly with berries and cream to turn it into delicate dessert. Serve on the table as a dish or as a drink, depending on your goals and wishes.

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 most different recipes, but before you get acquainted with them it will be good to know a little 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 brewed from the most different 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 to the resulting puree and citric acid and return to the pot, 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. Bon appetit!

The main property that distinguishes jelly from other drinks is its density. The main question that inexperienced housewives ask when preparing jelly is how much water and starch you need to have in the recipe in order to get the desired consistency of the finished drink.

Ready-made jelly, the cooking of which has different time requirements, has a different density also due to the form in which the main fruit and berry ingredient is used - in powder, frozen or fresh.

Basic requirements for jelly

In order for the drink to taste good, it is necessary to adhere to some rules during their preparation, requiring that the jelly be homogeneous and without lumps. For this:

Starch must be diluted separately in cold water.
It will protect against the formation of lumps and dilution of briquetted jelly in cool water.
When cooking fresh berries and other bases in a drink (milk, cereals), the thickener diluted in water must be poured into the finished mixture in a gently thin stream, constantly stirring the composition.
Kissels are boiled for up to 5 minutes (this is the limit) and only at the moment when bubbles appear on the surface, they are turned off. This indicates that the jelly is ready. With longer cooking, jelly may not get the desired consistency.
Before using powder jelly, it is recommended to soak the product in a pack in cool water at room temperature.

In the requirements for how much to cook jelly in a slow cooker, the housewives tend to the optimal time of 15 minutes in the "Steam cooking" mode. Then for 30 minutes leave in the "Heating" mode.

Lumps in jelly do not just spoil the taste. The starch collected in a clot, which then enters the stomach in this form, can provoke intestinal upset.

There is a standard technology for making jelly, which requires 1 liter of the finished drink to be prepared:

to get liquid jelly - you need to dilute 0.5 tsp in a glass of water. starch or other thickener;
to make thick jelly in bowls, dilute 2 tsp in 1 glass of water. thickener;
to have a semi-liquid composition - 1 tsp. thickener.

Otherwise, powder jelly is prepared, the technological map of which requires soaking the briquette in 300 ml of water. It should be noted that in this type of product, a fruit and berry or milk component, starch, and citric acid are already mixed. For baby food, fruit and berry concentrate is used, and starch in the amount per 100 g of the product is 1.5 g.

Children's jelly, the method of preparation of which is carried out on the basis of technological map has the following requirements:

In 1/3 of the total part of the water, the dry product is diluted.
Stir and pour into the rest of the water, bring to a boil and turn off.

This method demonstrates how to make jelly in preschool institutions in accordance with established sanitary and technological standards.

Standard drink recipes

Despite the fact that the housewives prepare jelly in different ways, the classic recipe has remained unchanged among the Slavs for several centuries. The so-called "right" drink.

So, how to cook jelly at home correctly? First of all, natural products are needed - juice from fresh berries. From what is required - the preparation of liquid jelly or its thick version, depends on how many tablespoons of starch you need to include in the recipe.

Cooking

Syrup is boiled: sugar is added to 750 ml of water to taste so that the syrup has a dense consistency.
Preparing natural fresh juice.
Next, starch milk is prepared, while the jelly has the following proportions: in 1 glass of cold water, 2 tbsp is diluted for a liquid consistency. l. starch, for thick - 4 tbsp. l. Stir until the color is whitish. Starch liquid is calculated for 1 liter of the whole drink with syrup.
Carefully pour the starch mixture into the boiling syrup, then quickly stir and turn off for 20 seconds. Kissel without lumps is a prerequisite for cooking.
After the thickening has appeared, it is necessary to immediately pour the juice and mix. Boil - turn off immediately.

This method of how to make jelly at home with natural juice allows you to end up with a healthy, aromatic drink with the taste of fresh berries.

Knowing how to cook jelly at home according to this recipe, you can change the taste part to:

berry-fruit;
milky cream;
coffee;
vegetable;
egg.

Thick kissels

Many housewives prefer to diversify the menu by adding some changes to dishes that have long been loved by family members. Knowing how to cook thick jelly, you can get a wonderful dessert that adults and children will like.

Kissel-chocolate dessert

Pour a guest of fresh berries into 500 ml of water, boil for several minutes, when the berries come up, turn off the compote. Remove berries by straining.
In 1 glass of water, dilute 2 tbsp. l. starch, pour in a thin stream into boiling compote, stirring. Boil 2 minutes. Switch off.
In 500 ml of cold milk, pour 1 tbsp. l. oat flour and 1 tbsp. l. Sahara. Boil until thick, add 0.5 tsp. vanilla sugar. Cool down.
In 500 ml of milk, add 3 tbsp. l. sugar, 2 tbsp. l. cocoa powder and 1 tbsp. l. butter.
Separately, stir in 0.5 cups of water 2 tbsp. l. starch. When the cocoa mixture boils for several minutes, becoming viscous, pour the starch mixture into it carefully and stirring, boil for 1-2 minutes until thick. Cool down.
Put berry and milk desserts in layers in ice cream glasses, chocolate on top. Decorate with a sprig of mint.

Kissel prepared according to this recipe is served cold.

How to cook a thick jelly for a baby's diet is a frequently asked question by young mothers. But in this case, it is worth recalling that for babies up to a year old jelly is not sweet, with a liquid consistency, and a jelly of a thicker density can be given to a one-year-old child and older children.

The recipe for thick jelly in plates is easier to prepare:

On the basis of any juice, jams or boiled frozen berries in the proportion of 200 g of product per 1 liter of liquid, cook compote. Berries and fruits do not need to be defrosted. It is enough to boil them for 10 minutes. Add sugar according to the sweetness of the berry.
In a glass of liquid from a chilled compote, dilute 4-5 tbsp. l. starch.
Bring the compote back to a boil and carefully pour the starch into it, stirring. Boil for 2-3 minutes.
After the drink has cooled, it will thicken. It can be eaten with a spoon, adding whipped cream.

The requirement for how much jelly is stored in the refrigerator is the same for both liquid and thick drinks. Drink it within 2 days. For young children, the shelf life of jelly is limited to a few hours.

Useful live jelly

For a long time, such a term as “live food” has appeared in everyday life. This phrase has a huge meaning - the benefits, environmental friendliness of the product, high nutritional and taste indicators. Live jelly can be prepared independently, with environmentally friendly ingredients.

Huge benefits, since ancient Rus', oats bring to the human body. The rich chemical and biological composition of this component, as well as the special preparation in the form of a sour oatmeal drink, makes this dish indispensable for health.

The recipe is especially in demand today - how to cook oatmeal jelly for those who prefer healthy eating. Before making jelly at home, it is necessary to germinate non-peeled oats and wheat grains:

In the evening, start sprouting oats (800 g). Pour the grains into a container, pour several times and drain the water. Pour the last time with water and leave for several hours - you can overnight.
In the morning, drain the water and cover the container with a cloth.
During the day, the grains can be turned over so that they do not dry out.
Rinse the grains again in the evening.
The second stage is the germination of wheat (200 g) in the same way as oats.
Wash grains of wheat and oats in the morning. All seedlings are ready.
It should be noted that it takes 2.5 days to germinate oats, 1.5 days for wheat.
Please note that the soaking steps should last at least 12 hours.

The second stage of how to properly cook live jelly is to grind it. Sprouts just need to be passed through a meat grinder several times.

The third step in preparing such a jelly is soaking the germinated grains in 2.5 liters of water. The grains are stirred occasionally.

The fourth stage shows how to cook jelly from the base, which is made by squeezing soaked sprouts and filtering them through a sieve.

How to cook jelly at home at the fifth stage will not be difficult. The squeezed liquid must be combined with 1 liter of water and put in a cold place. After standing for 3 days, you will get a drink that resembles heavy cream in consistency.

Such jelly has a shelf life of no more than 2 weeks. Before drinking, the drink must be shaken, as all the most useful settles to the bottom.

Liquid kissels

There are many ways to cook liquid jelly. As a rule, jelly can be prepared according to the same recipes, but at the same time, the amount of starch can give ready drink desired consistency. The hostesses themselves choose whether the final product will be liquid or thick.

Kissel liquid, the recipe of which we propose to prepare, can change its consistency during the cooking process, if by 1 tbsp. l. increase starch composition. Step by step cooking jelly from jam will help to figure it out:

Heat up a saucepan with 1 liter of water. Then pour 6 tbsp. l. any pitted jam.
Strain the finished compote, add to the liquid 3 tbsp. l. sugar and a pinch of citric acid.
In 1 glass of water, dilute for liquid jelly 2 tbsp. l. starch. If you want to make jelly thicker - 3 tbsp. l. For very thick - 4 tbsp. l. and more.
When the compote boils, add, carefully pouring in the starch mixture. Stir well. Boil 1 minute. Kissel is ready.

There is no basic requirement for what jelly is served in. For a liquid drink, you can use a cup, a glass. For small children, it is poured into a bottle, but there should be a hole in the nipple larger than for a regular mixture. For thick kissels, bowls, bowls, dessert cups are suitable.

How to make a thick jelly based on liquid while it is being cooked is not difficult: dilute a little starch in a small amount of water and also pour it into the jelly, stirring it thoroughly. Boil - turn off.

But in order to make the consistency of thick jelly liquid during the cooking process so that it does not lose its taste, it is more difficult. But there is a way out. To do this, you need to cook 1-2 cups of compote, strain it, add it to the jelly and bring it to a boil again. Cool and the jelly of a more liquid composition is ready for use.

Sugar should be added to the drink during the cooking process and to taste. The sweeter the main product in the jelly, the less sugar should be put in it.

In milk jelly potato starch not put, they can be cooked on the basis of a cereal component or with the addition of corn starch, but the starch diluted in the liquid should be filtered. A milk drink with corn starch is brewed longer (about 5 minutes).

Some chefs have their own vision of how to properly cook jelly. To do this, they advise dividing the total amount of water. If compote is boiled in 1 liter of liquid, you need to dilute sugar in 1 glass, and starch in another. Combine these two parts and add to the larger remaining part, where fruit and berry compote should be cooked.

Kissels are sold for sale in briquettes, powder and frozen packages. You should carefully study the composition, expiration dates and storage periods before buying concentrated dry jelly. Be sure to consult a pediatrician before including this drink in the diet of children.

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

There are opinions that this drink is of great benefit to the human body, but in some situations it can be harmful, that is, it has its own contraindications, like any other product.

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

Many people eat or drink it. What do you like to use more? Of course it depends on the density. There are options for cooking on potato starch, corn or rice, and even on pectin. I prefer potato, I consider this substance "magic". 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 just loves this drink, I started giving it to children from the age of 1. Even in kindergarten cook it and give it to dinner delicious treat. In our garden, they even make kissels from rose hips. 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 hostesses are interested in one very important point, especially inexperienced, just beginners. 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 density - 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 variant, 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 a little with sourness, currant is best suited for this purpose. But you can take absolutely anything you have, peach, apricot, lemon, cherry, strawberry, raspberry, honeysuckle, apple, etc. Place it in a clean saucepan.

2. Put the rest of the jam aside.

3. Pour sugar into a pot of plain drinking water. Turn on the heat and bring the liquid to a boil.

4. For now, water with jam is on the stove and boiled, start diluting starch.

Important! Choose starch only from a company that you trust or have already tried. If you get a cloudy consistency, then you were deceived and put in a 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 cold water into it.

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

6. Mix thoroughly so that no lumps form.

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

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

Important! Many people have a question why the jelly turned out to be very liquid, what to do, or it didn’t work out at all, so you digested it. Or they added little starch, or the starch was not of high quality.

9. Remove the foam with a spoon. Although I love her very much.

Remove from heat, let cool slightly, pour into cups and serve with donuts or cheesecakes. Bon appetit.

Video on how to cook jelly from berries

Kissel with starch and frozen berries

With your own hands, you can easily brew such a drink from fresh or frozen fruits or berries. I really like to cook from honeysuckle and sea buckthorn in the winter, taking out a bag of these berries from 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
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 boil. Turn off the water as soon as the water boils.

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 desired, 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 while stirring. Let the mixture boil again and switch off immediately.

5. So fragrant and real healthy drink gods, 😛 you can do it too if you put in a little effort and good mood!

It was possible to cook this option in a slow cooker, but in principle absolutely any. Just do the same in the bowl from under the miracle helper. Select the "Frying" mode with the lid open and cook just like in a regular saucepan.

Serve for an afternoon snack with your favorite crunchy brushwood.

Thick starch jelly that can be cut with a knife

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

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

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

My family members eat such jelly with great pleasure, especially children. If you do not 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. Starch pre-dissolve in 1 tbsp. cold milk so that there are no lumps. Bring milk (1.8 l) to a boil together with sugar and vanilla on the stove and immediately pour the diluted potato starch in a thin stream, stirring the liquid. Notice how thick it is already. Look, do not digest, 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, take ordinary plates.

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

4. You can turn the plate or mold over and this is what a delicacy will turn out, it just looks great, and tastes even tastier.

5. You can also pour any fruit jam or puree.

And on top, respectively, white milk pudding (thick jelly). How do you like this idea? The kids will just love it.

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

There is also an option with chocolate and raspberries, or chocolate cream, which can be seen in this YouTube video:

In fact, you can cook whichever you like the most.

oatmeal recipe

This option is considered the most useful, because oatmeal is a storehouse of vitamins and nutrients. Usually they drink it for weight loss, or for the treatment of the stomach, or prescribed for pancreatin, gastritis.

Although earlier in Rus' they drank it, and even now they drink it, because it is not for nothing that milk rivers and jelly banks were mentioned in all Russian-folk tales. The first in such distant times was precisely oatmeal jelly, and it was sour, hence the name kis-spruce. It is this Russian version that will make you beautiful, slim and healthy. Try the old grandmother's way of cooking.

We will need:

oat flakes "Hercules" - 800 g
water - 2 tbsp.
salt - 1 tsp
rye bread - 1-2 slices

Cooking method:

1. Take any clean container, such as a saucepan or bowl. Put hercules in it and fill it with water.

Important! fast food oatmeal will not work, keep that in mind.

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

3. After removing the bread and mix everything well, you should see bubbles.

5. This resulting liquid is called strain. So put it on the stove, salt and bring to a boil. Simmer until the strain thickens to the consistency you like.

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

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

Delicious rhubarb jelly with apple

Well, very tasty, fragrant, healthy and most importantly simple and fast option cooking.

We will need:

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

Cooking method:

2. Rinse fresh apples well too, remove the peel, and then cut into small cubes.

3. Put the chopped ingredients into the pot you will cook in. Fill with water and sprinkle with sugar.

4. If you want to achieve a beautiful pink color, you can throw in more pieces of fresh beets. Now put the pan on the stove and, as it boils, remove the beets from it so that it does not add its flavor to this drink, you need it to leave its color. Boil approximately rhubarb with an apple for 10-15 minutes over low heat. Then mash with a potato masher.

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

5. After adding the starch, bring the gruel to a boil and turn 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 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 stocks. And you can make it yourself from any berries, fruits or dried fruits, dried apricots. Pour water and put dry fruits.

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

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

3. In cold water 0.5 tbsp. dilute the starch so that it is without lumps and add it gradually to the boiling compote. Remember to stir well. From this ratio of starch, you will get a thick consistency, if you need liquid, then reduce the amount of starch by half.

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

Store the finished product in the refrigerator for no more than 3 days.

Fruit jelly for a child

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

I don’t know about you, but my family just loves jelly! And if you still didn’t like jelly, then I really want to convince you! In this article, we will talk with you about how to cook jelly at home, how to give it the necessary thickness, make it rich, fragrant and tasty.

If we talk not only about the taste of jelly, but also about useful properties, then a page is not enough to describe its beneficial effects on the body. Kissel normalizes the proper functioning of the intestines, helps to avoid overeating, tones the body and is a natural source of energy, removes excess water from the body, improves kidney function and much more. However, jelly is contraindicated in people prone to obesity and diabetics.

Only for readers of "I love to cook" all the subtleties of cooking the most delicious jelly.

For the preparation of jelly, you can use jam, fresh berries, dried fruits, kvass, milk, syrup and berry extracts.
For jelly, you can use both potato and corn starch. For berry jelly, it is better to take potato starch, and for dairy - corn starch.
To keep the beautiful color of berry jelly, you need to add 0.1-0.3 grams of citric acid per serving.
Usually thick, medium-thick and liquid jelly is cooked. It all depends on individual preferences.
Before use, starch should be diluted with four times the amount of drinking water or juice or chilled broth. Then be sure to strain. Starch should not be diluted in advance, because it will precipitate, which we do not need.
Thick jelly should be boiled after starch has been introduced, no longer than 5-6 minutes over low heat, stirring all the time.
To cook jelly of medium density, after adding starch, you do not need to cook it at all.
And semi-liquid jelly is not used as a drink, but is mainly used for sauce for puddings, meatballs, etc.

How to cook jelly from starch and jam

Very often, jam gets bored, and making jelly out of it will be a great idea for every housewife. So it won't be required.

Ingredients:

per liter of water:

200 grams of any jam;
sugar - 80 grams;
citric acid - 0.2 grams.