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:

1. Starch must be diluted separately in cold water.
2. It will protect against the formation of lumps and dilution of briquetted jelly in cool water.
3. 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.
4. 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.
5. 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 the technological map, has the following requirements:

1. In 1/3 of the total part of the water, the dry product is diluted.
2. 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

1. Syrup is boiled: sugar is added to 750 ml of water to taste so that the syrup has a dense consistency.
2. Preparing natural fresh juice.
3. 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.
4. 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.
5. 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

1. 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.
2. In 1 glass of water, dilute 2 tbsp. l. starch, pour in a thin stream into boiling compote, stirring. Boil 2 minutes. Switch off.
3. In 500 ml of cold milk, pour 1 tbsp. l. oatmeal and 1 tbsp. l. Sahara. Boil until thick, add 0.5 tsp. vanilla sugar. Cool down.
4. In 500 ml of milk, add 3 tbsp. l. sugar, 2 tbsp. l. cocoa powder and 1 tbsp. l. butter.
5. 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.
6. 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:

1. 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.
2. In a glass of liquid from a chilled compote, dilute 4-5 tbsp. l. starch.
3. Bring the compote back to a boil and carefully pour the starch into it, stirring. Boil for 2-3 minutes.
4. 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 a healthy diet. Before making jelly at home, it is necessary to germinate non-peeled oats and wheat grains:

1. 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.
2. In the morning, drain the water and cover the container with a cloth.
3. During the day, the grains can be turned over so that they do not dry out.
4. Rinse the grains again in the evening.
5. The second stage is the germination of wheat (200 g) in the same way as oats.
6. Wash grains of wheat and oats in the morning. All seedlings are ready.
7. It should be noted that it takes 2.5 days to germinate oats, 1.5 days for wheat.
8. 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, kissels can be prepared according to the same recipes, but at the same time, the amount of starch can give the finished drink the 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 preparation of jelly from jam will help you figure it out:

1. Heat up a saucepan with 1 liter of water. Then pour 6 tbsp. l. any pitted jam.
2. Strain the finished compote, add to the liquid 3 tbsp. l. sugar and a pinch of citric acid.
3. 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.
4. 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.

Potato starch is not put in milk jelly, 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.

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 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.

To the drink you need to add 5 tablespoons of sugar and a starch solution (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:

Bon appetit!

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 jelly not only from fresh berries, but also from frozen ones, therefore, even in winter, the dining table will 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.
• Lemon juice is added to the completely cooled dessert and mixed well.

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.

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

The recipe for the famous childhood drink came to us from the time of Rus'. Initially, the composition turned out to be very thick, its main components were oatmeal, rye and wheat broths. To date, the cooking technology has become a little simpler. To cook kissel, use berries, compotes and jams with the addition of various types of starch. Let's take a closer look at popular recipes.

General technology for making jelly

1. The main ingredient for the preparation of the drink is starch (corn, rice or potato). Thanks to the bulk composition, the jelly acquires the necessary density.
2. Potato starch, unlike the others, makes the drink more transparent. First of all, pour the right amount of the composition into a small container of cold water.
3. Mix thoroughly and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Mix the mass, achieve uniformity.
4. The density of jelly can be changed by yourself, this criterion completely depends on your taste. The delicacy can be both drunk and eaten with a spoon as a dessert.
5. To get a similar dish, you need to mix about 80 gr. starch with 1 liter. liquids. To get a more liquid jelly, it is worth reducing the amount of food additive by 2-3 times.
6. When preparing a drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, starch will turn into glucose and lose its viscous properties. The optimal time for languishing the drink is considered to be 25 minutes, no more.
7. Please note that the preparation of jelly is best done in an enameled container; you need to stir the composition with a wooden spoon. Such a move will avoid burning the mixture and the appearance of an unpleasant odor.
8. After complete cooking, sprinkle the drink with sugar and put a piece of marshmallow or marmalade. A little trick will help to avoid the formation of a film.

Berry kissel

• potato starch - 60 gr.
• sugar - 340 gr.
• drinking water - 1 l.
• berries (any) - 450 gr.

1. If you decide to use fresh berries, rinse them thoroughly in a colander and pat dry. Remove excess twigs, leaves and spoiled fruit.
2. Combine granulated sugar and filtered water in an enameled container. Put the pan on the fire, stir occasionally, wait until the composition is completely dissolved.
3. After that, add starch diluted in cold water and berries chopped in a blender to the syrup. Mix thoroughly and cook the jelly for about 25 minutes on minimum heat. Consume chilled.

Kissel with lemon and honey

• fresh lemon - 1 pc.
• granulated sugar - 85 gr.
• filtered water - 1.5 l.
• honey - 150 gr.
• starch - 65 gr.

1. Separately, take a small container with cold water. Add starch and mix thoroughly.
2. Connect in a suitable container 150 gr. honey and some hot water. Stir. Pour the required amount of purified water into an enameled pan, add sugar and honey solution.
3. Send the container to the stove, wait for it to boil. Next, carefully pour in the liquid from the starch. Mix well.
4. As soon as the composition boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait for it to cool.

• purified water - 950 ml.
• starch - 55 gr.
• any berry jam - 150 gr.
• sugar - to taste

1. Combine jam and drinking water in an enamel saucepan. Send the container to medium heat, cook the mixture for about 10 minutes, stir occasionally.
2. At the end of time, strain the composition through a sieve. Send the syrup back to the pan, add the starch diluted in water. Add sugar if necessary.
3. Place the saucepan with the composition on medium heat, as soon as the first bubbles appear, reduce the burner to a minimum. Constantly stir the composition, cook for another 15 minutes.

Kissel with currants and almonds

• red currant - 200 gr.
• granulated sugar - 250 gr.
• peeled almonds - 240 gr.
• starch - 95 gr.
• drinking water - 1.7 l.

1. Rinse and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them. Next, send the nuts with sugar to the blender bowl, add 100 ml. water.
2. Grind the composition into a homogeneous mixture, then strain through a double gauze cloth. As a result, you will get almond milk. After that, gradually pour the starch into the liquid, stirring constantly.
3. Add berries. Pour the remaining drinking water into an enamel pot. Turn on the burner on medium heat until it boils.
4. Simmer for another 7 minutes, turn off. Do not forget to constantly stir the jelly. Can be consumed cold or hot.

• potato starch - 35 gr.
• berry compote - 1 l.

1. Combine starch with 200 ml. cold compote, mix thoroughly. Bring the rest of the liquid to a boil in a heat-resistant container.
2. Next, begin to carefully pour the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait another 5 minutes, remove from heat.

Thick jelly dessert

• fruit compote - 900 ml.
• berries (any) - 230 gr.
• starch - 75 gr.

1. Mix 250 ml. cold compote and starch. Rinse the berries, pass through a blender. Next, combine with the rest of the liquid.
2. Send the composition to cook in an enameled container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
3. Simmer the composition for about 25 minutes on minimum heat. Pour the jelly into molds, put in a cool place. Serve with cream.

Kissel based on milk with strawberries

• chicken egg - 1 pc.
• milk - 1 l.
• vanillin - on the tip of a knife
• starch - 55 gr.
• sugar - to taste
• fresh strawberries - 250 gr.

1. Rinse the strawberries thoroughly, remove the stems and pat dry. Next, the berries must be passed through a blender. Squeeze the resulting puree in a double haze cloth.
2. Combine the egg, sugar, vanillin and strawberry porridge in an enamel saucepan. Pour in 750 ml. milk, mix thoroughly and send to medium heat.
3. In parallel, mix the starch with the rest of the cold milk. Bring the mass on the stove to a boil, reduce to a small fire. At the same time, do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, carefully add the mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Kissel from pumpkin

• milk - 1 l.
• pumpkin pulp - 320 gr.
• starch - 60 gr.
• peeled walnuts - 8 pcs.
• cranberries - for decoration
• granulated sugar - 90 gr.

1. Chop pumpkin into small cubes. Send to cook for about half an hour until fully cooked. Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk into an enamel container, wait until the first bubbles appear. Combine pumpkin porridge with hot liquid and sugar.
3. In parallel, dilute the potato starch in 200 ml. cool milk. Pour the composition into a common container, bring to a boil over low heat. Boil for 10 minutes, stirring the jelly constantly.
4. After preparing the drink, pour the composition into mugs, chop the walnut. Sprinkle the jelly with the composition, add a few cranberries.

• black bread - 40 gr.
• milk - 1 l.
• oatmeal - 450 gr.
• honey - 65 gr.

1. In the evening, combine milk, oatmeal and black bread. After waking up, take out a slice. Grind the flakes through a fine sieve into a suitable container.
2. At the exit you will get oat milk, add diluted starch with water to it. Send the composition to the stove. Turn the burner to minimum.
3. Gradually add honey and stir thoroughly until boiling. Next, remove the jelly from the stove, let it cool, use it.

1. To enhance the taste, a few grams of citric acid is added to the mixture of starch and water. When you begin to boil the main mixture, pour in the composition in the usual way and mix thoroughly.
2. To enhance the aroma of the drink, you can add the zest of any citrus fruit to the jelly. Don't be afraid to experiment with different spices.
3. If you decide to cook jelly in milk, cooks recommend adding corn starch instead of potato starch to achieve a delicate taste. It is a little harder to find, the composition will cost more than regular powder.
4. If you decide to make a full-fledged dessert from jelly that can be eaten with a spoon, the hot composition must be poured into pre-processed forms. Pre-wet the dishes and sprinkle with a little sugar. So you can easily put it on a flat dish and decorate to taste.
5. When mixing starch with the main mass, it must be poured slowly and along the edge of the pan. Such manipulations will help to avoid the appearance of lumps. Among other things, if you want to get exactly dessert, you need to cook it only over low heat from start to finish.
6. Liquid jelly is obtained when the composition is just starting to boil. It is enough to wait a couple more minutes and turn off the stove. You need to prepare the drink in an enamel pan and constantly stir with a wooden spatula. In this way, you will avoid unpleasant odors from metal appliances.

Delight your household with various variations of jelly. Prepare a traditional drink and also try other drink options. Find your perfect recipe and make it a family treat.

Video: how to cook jelly from frozen berries

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 (not 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:

1. we wash the cranberries with water, crush with a wooden spoon, squeeze the juice from the berries with gauze;
2. dilute the starch with cold water in an amount of about half a glass;
3. mix squeezed cranberry juice and diluted starch;
4. pour this mixture into boiling water, add sugar (on average, about a glass, but the amount can be adjusted depending on taste preferences);
5. 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:

1. mix sugar, spices and water, boil the mixture;
2. dilute starch with apple juice, pour into hot syrup;
3. 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:

1. pour dried rose hips with two glasses of warm water and leave to swell for a couple of hours;
2. strain this liquid through gauze, and rinse the berries themselves with water;
3. mash the wild rose in a mortar, put it in a saucepan and fill it with water;
4. cook for 15 minutes, strain and combine with the water in which the rosehip was infused;
5. add sugar, if desired - citric acid;
6. dilute the starch and pour it into the pan, cook until thickened - 10 minutes;
7. 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:

1. dilute the starch in three tablespoons of cold milk;
2. pour it into boiling milk, stirring constantly;
3. when the mixture thickens, remove from heat, add to it the prepared mass of yolks, pounded with butter and sugar, vanilla;
4. 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:

Take it, tell your friends!

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