Kissel made from fresh aromatic berries or fruits, which can be tastier in the summer. When you are full of different useful vitamins, you seem to have already had your fill of aromatic strawberries, raspberries and other berries, but you still want something more delicious. Then it’s worth making homemade jelly, this is a delicious sticky sweet that everyone loves, both kids and adults. In addition, jelly is very beneficial for the stomach.

And how to cook jelly at the height of the berry season, you ask, it’s all very simple. You will need fresh berries or fruits, water, sugar, starch and, of course, a container for cooking jelly - a saucepan. Important!!! Starch is not poured dry into a boiling compote, only in a diluted form, otherwise there will be one continuous lump of starch.

How much starch do you need?

Starch is needed for the thickness of the jelly. You can use high-quality potato or corn. To get drinking jelly you need one small heaped tablespoon per liter of liquid. For a very thick jelly you need three heaped tablespoons. But there is one thing, but this is the quality of the starch you used.

In addition to fresh berries and fruits, jelly can be prepared from fresh frozen or canned.

A little about how to make jelly from:

• fresh berries or fruits, they need to be washed, carefully examined so as not to get spoiled berries, remove all kinds of leaves, cuttings, seeds from the fruit, etc. Rinse well under cold running water. Then, if desired, you can rub the berries through a sieve to remove all the skins and small berry seeds and prepare jelly from puree or use whole berries. It's up to your taste. As for fruits, they need to be cut into pieces before cooking, then when cooked, pass through a sieve or beat with a blender and combine with the broth.
• Freshly frozen berries or fruits must first be thawed in the refrigerator. You can simply transfer it from the freezer to the refrigerator in the evening and prepare fresh fruit jelly in the morning, or you can make a mix. You can also pass the berries through a sieve.
• jelly from canned fruit and berry compotes and juices. Everything is very simple here, pour the compote from a jar into a saucepan, boil it, add sugar, starch and homemade jelly is ready. As for the juice, if your homemade juice is highly concentrated, then dilute it a little with water, and then follow the recipe.

Ingredients for raspberry jelly:

• 500 gr. - fresh or frozen raspberries;
• 1 – 1.5 cups sugar (or to taste);
• 2 liters of water;
• 6 heaped tablespoons of starch (this is for thick jelly).

Preparation of raspberry jelly:

Place the berries in a saucepan and add sugar.

Pour in water and put the pan on the fire.

Add half a glass of cold water and stir well.

Add half a glass of cold water and mix well.

After the water with raspberries in the pan boils, continue cooking for 2-3 minutes, reduce the heat to low.

In a thin stream, carefully pour the diluted starch into the pan while constantly stirring with a spoon so that no lumps form. You need to stir quickly but carefully so as not to burn your hands. Bring literally to a boil and remove from heat. Let it sit for a while and pour it into containers.

Raspberry jelly is ready! Bon appetit!!!

Making jelly from fresh raspberries. Recipe No. 1

Ingredients:

• 60 g starch;
• water - 1 l + 150 ml;
• fresh raspberries - 1 cup;
• sugar - 200 g is enough.

Practical part

1. Pour 1 liter of water into the pan. Place on the fire and wait for the liquid to begin to boil.
2. We wash the berries with running water. Be sure to remove the stalks. Place the raspberries in a pan of boiling water. Add sugar in the required amount. Reduce the fire to a minimum. Our berry-sugar mixture should simmer for 5 minutes.
3. Pour starch into a dry glass. Pour in 150 ml of cold water. Stir until the starch is completely dissolved.
4. What are the next steps? Pour the starch into the pan in a thin stream. Don’t forget to stir. Cook for 2-3 minutes. Remove the dishes from the stove.
5. Pour the resulting delicacy into bowls and cool. Now we can safely begin tasting the drink.

Fresh berry jelly. Recipe No. 2

Product set:

• water - 800 ml + 200 ml;
• 200 g of fresh raspberries;
• starch - no more than 75 g;
• regular sugar - 150 g.

Cooking process

Required ingredients:

• potato starch - 2 tbsp is enough. l.;
• 200 g each of frozen raspberries and cherries;
• sugar - 4-5 tbsp. l.

detailed instructions

Step #1. Where do we start? We take the berries out of the freezer. Weigh 200 g of raspberries and cherries. We rinse our berries with tap water. Remove the stalks. But you don’t have to take the pits out of the cherries. After all, they will not allow the berries to boil.

Step #2. Place cherries and raspberries in a saucepan. Fill with cold water (1.2 l). Set the fire to medium. We wait until the liquid boils. Reduce the heat to low. Now the berries should cook for 15-20 minutes. To complete the process, add sugar - first one spoon, taste, add another spoon. If you prefer drinks with a sour taste, you can use lemon juice.

Step #3. We prepared berry compote. Now we turn it into jelly. To do this, strain the berries. Add 2 tbsp. l starch. As a result, we will get a medium-thick jelly. Pour it into mugs or bowls. Serve the drink with colored cocktail straws. The glass can be decorated with a slice of lemon.

This recipe for raspberry jelly involves obtaining a high-calorie drink that is not heavy on the stomach. It is served warm or cold. It all depends on the time of year.

Raspberry jelly recipe for children

Grocery list:

• water - 2 glasses;
• raspberry jam - 100 g is enough;
• starch - 1 tbsp. l.

Preparation

1. Cover the cup with a double layer of gauze. We begin to spread the jam little by little. This is done in order to avoid grains getting into the jelly. They are not needed there. We also make sure that the gauze does not sag.
2. Squeeze out the jam. Discard the remaining bones in the gauze.
3. For 2 glasses of water we recommend taking 1 tbsp. l starch. It must first be diluted in cold water. If we don’t do this, we won’t get the drink.
4. Pour the strained raspberry jam into a saucepan of boiling water. We are waiting for the liquid to begin to boil. Now pour the diluted starch into the saucepan in a thin stream. Stir the ingredients to prevent the formation of lumps. When the jelly boils, turn off the heat and remove the pan from the stove. Let the drink cool completely.

Raspberry jelly for children turns out tender and extremely tasty. It can be served with crackers or cottage cheese casserole. We wish your kids bon appetit!

We talked about starch, as well as fresh or To make the drink aromatic and tasty, it is necessary to take into account certain points. Below are some helpful tips and tricks:

• To prevent the formation of a film on the surface of the finished jelly, you need to sprinkle it with powdered sugar.
• Corn starch is less dense than potato starch. Therefore, we take it 2 times more.
• Do you need transparent jelly? Then choose And a matte-colored dessert is made from corn.
• Not only fresh and frozen berries can serve as a base for jelly. Some housewives use decoctions of dried fruits, syrups, milk and juices.
• Starch must be diluted in cold or cool water. After all, under the influence of high temperature the product begins to curl. And the drink will turn out with unappetizing lumps.

Finally

Choose any raspberry jelly recipe and move on to the practical part. Using different amounts of starch (from 1 to 3 tablespoons), you can prepare a flavorful drink or thick dessert for your household.

Ingredients:

• water 4 glasses
• raspberries 400 g
• sugar 3/4 cup
• potato starch 3 tbsp. l.
• Cooking time 30m.
• Number of servings 4
• Cuisine Russian

Raspberry jelly recipe

The recipe for raspberry jelly is very simple, and everyone has known the taste since childhood. Our mothers and grandmothers also brewed this delicious drink, which is especially useful in winter during the cold season. We suggest you not to be lazy, not to dilute the packages of semi-finished product you bought in the supermarket with water, but to cook the most delicious and tender raspberry jelly yourself. We suggest a few tricks.

How to cook delicious jelly

Follow simple tips on how to cook delicious jelly:

1. For fruit and berry jelly, you need potato starch, and for milk and almond jelly, corn (maize) starch, which gives a more delicate flavor.
2. Before use, starch is diluted with chilled boiled water, syrup or milk, and then filtered.
3. For thick jelly, take 3 tbsp. l. starch per 1 liter of liquid, for medium thickness - 2 tbsp. l., for liquid - 1 tbsp. l.
4. After adding starch, thick jelly is boiled over low heat, stirring with a wooden spoon. When serving, transfer it from the mold to a vase or onto a plate, and serve it separately with cold boiled milk or cream.
5. Medium-thick or semi-liquid jelly, after combining with starch, is not boiled, but only brought to a boil, then poured into glasses, bowls or vases and placed in the cold. They are used as gravy for various dishes.
6. To preserve color and improve taste, add a little citric acid (0.1-0.3 g per serving) to fruit and berry jelly, which is first diluted with cold boiled water.
7. To prevent the jelly from becoming covered with a film, it is lightly sprinkled with sugar.

How to make raspberry jelly

Squeeze the juice from the raspberries. Pour it into a porcelain bowl and leave it in the cold.

Fill the pulp (berry pomace) with water (3 cups) and strain.

Add sugar to the resulting liquid, boil and thicken with starch diluted with water (1 cup).

Remove the jelly from the heat immediately after boiling, pour fresh raspberry juice into it, stir.

Serve raspberry jelly with cold milk, whipped cream or vanilla sauce.

Try cooking it too.

Summer is for me the most wonderful time of the year! I don’t think it’s worth describing why, everything is already clear, from the summer warmth to all the delicious fruits and berries that ripen in the summer.

Today we have one of the brightest summer berries - raspberries. Indeed, it’s a summer one, because when frozen/thawed, it’s not so wonderful, although I don’t argue, it’s still tasty and healthy.

Any housewife practicing in cooking will be able to offer a lot of recipes related to these berries: from compotes and fruit drinks to pies and dumplings. I decided to please my family with raspberry jelly. In general, my children love jelly made from all berries, but often they have to quickly buy dry, store-bought jelly. And this, as we all understand, is not particularly useful.

About cooking. The most labor-intensive process, as it seemed to me, was to rub the raspberries through a sieve, someone would say, it was possible not to rub them, with seeds no worse, but I needed to achieve an almost store-bought version, and then the appearance without seeds would be more aesthetically pleasing. For 1 liter of water I needed 4 tablespoons of starch (without a slide). But here it’s not for everyone, our jelly turned out to be not quite thick, I would say average between thick jelly and compote. This is what I wanted, because the order was as follows: we want to drink jelly through a straw.

In general, experiment and you will definitely find your own thickness and taste.

The other day I really wanted jelly. Usually I prepared it from store-bought bags and briquettes, but I finally decided to make it the normal human way. One good person told me the proportion and today I made jelly, but not thick enough to drink. This is exactly what my husband and I love. You can’t even imagine how proud I was of myself until it dawned on me that jelly is a fairly basic dish and it won’t be difficult for anyone to prepare.

The jelly turned out to be a little liquid and easy to drink, moderately sweet. It can be prepared from any berries, including frozen ones.

The quantity of products is given for 2 glasses:

• 250 g raspberries
• 1.5 cups water and 1/3 cup for starch
• 1 tbsp. Sahara
• 1 tbsp. starch

Place the berries, sugar in a saucepan, add water and place over medium heat. Bring to a boil and keep on fire for 5-7 minutes:

Then we filter the broth through a sieve and get a pure, rich-colored drink:

Now dilute the starch in cold water (1/3 cup):

Add it to the drink, put it on the fire and bring it to a boil. Here you need to be careful, do not move away from the jelly, otherwise he will take advantage of your inattention and run away, then you will have to wash the stove. After boiling, remove the pan from the heat and cool: