All the wisdom of making jelly from briquettes. How to avoid lumps and cook delicious jelly step by step?

Cooking jelly correctly is not as easy as it seems at first. It’s good if there are detailed instructions for action on the pack of jelly. And if not? We will tell you how to cook a tasty and healthy jelly in stages.

How to cook jelly from a pack without lumps, how many minutes to cook?

Ancient Rus' was famous for its jelly

• Modern cooking, unfortunately, has forgotten the ancient Russian dish - kissel. Why food? Because in ancient Rus' they ate kissels, but did not drink them. The dish was prepared from cereals: oats, wheat, rye. Hearty jelly was available to the poor people. It was slurped with a spoon for breakfast, lunch and dinner.
• In addition, it was noticed: jelly had the ability to envelop the gastric mucosa, which favorably affected patients with diseases of the gastrointestinal tract. With the advent of potatoes, starch-based fruit and berry jelly began to be cooked.
• Now cooking jelly is not much of a hassle. All components for the dish can be easily purchased at any supermarket. And for those who value their time and cannot imagine their life without jelly - a large selection of ready-made briquettes and packages with detailed instructions for preparing their favorite dish.

Industrial dry powder for making jelly is an instant food concentrate. There is a diverse range of jelly with all kinds of fruit and berry extracts from different manufacturers.

Portioned dry concentrate is packed in bags made of paper, plastic, metallized packaging. Each package contains detailed instructions with the composition and method of manufacture. The composition of the dry concentrate includes:

• fruit and berry dry extracts
• potato starch
• refined sugar
• food colorings
• flavors
• preservatives and stabilizers in the form of acids: citric, tartaric, lactic

Many manufacturers add vitamins and mineral supplements to concentrated puddings. For dietary nutrition, concentrate powders with fructose and other sugar substitutes are produced. There is powdered jelly without starch. Kissel forms have been developed specifically for baby food.

Dry jelly can also be purchased by weight. There are certain rules for making jelly. If you follow these recommendations, the jelly will turn out to be the right consistency, without lumps and will not lose color.

1. Dry concentrate for the preparation of jelly should be homogeneous and without lumps.
2. Kissel should be diluted in part of the water, and only then poured into boiling water
3. The drink is brought to a boil over high heat, but do not boil.
4. If desired, you can add jam, pieces of fruit or fresh juice of cranberries, raspberries, blueberries, viburnum, blackberries to the jelly. Such a drink will be enriched with natural vitamins, acquire a beautiful color and unique taste.

How to cook jelly from a pack step by step?

You should follow the rules for making jelly, indicated on the package. If you had to buy jelly powder by weight, then we will tell you how to properly prepare a drink.

• Stage 1: carefully break up the lumps of dry concentrate with a masher or other improvised means. If the jelly briquette has turned into a “stone”, it happens, then you can use a fine grater.
• Stage 2: Pour 1.2 liters of water into a saucepan and bring to a boil.
• Stage 3: while the water is boiling in a saucepan, 200 g of dry jelly concentrate is dissolved in 200 ml of purified or boiled water. Water should be taken at room temperature.

• Stage 4: pour a solution of jelly into boiling water in a thin stream. Cook the jelly over high heat, stirring all the time.
• Stage 5: bring the jelly to a boil and turn off.
• stage 6: the most pleasant - they pour it into cups and glasses and treat relatives and friends. Kissel can be drunk warm or chilled.

Why should you include jelly in your diet?

1. Kissel is good for health. The drink gently envelops the walls of the stomach, relieves inflammation and pain in case of gastric ulcer and.
2. The drink restores strength and increases the energy of the body.
3. Kissel - useful and healthy. For children, jelly should be prepared from fresh berries and fruits. You can use dry jelly concentrates prepared using baby food technology. It should be borne in mind that some components of jelly exhibit allergic activity.
4. Milk and drinks made from natural fruits and berries are useful for pregnant women and nursing mothers.
5. Kissels with cranberries, viburnum, rose hips are recommended for colds. Such drinks bind and remove toxins, help reduce fever and improve general condition.
6. Dry jelly can be used not only for making a delicious drink. There are many recipes for desserts and pastries using dry jelly concentrate. The dough acquires a pleasant fruity taste and aroma.

How to cook jelly from a briquette, video

Aromatic sour drinks are especially liked by children. Most often they are prepared on the basis of fruit juices or compotes, especially in summer. Consider at home at any time of the year, using various products for this.

The main "highlight" of the drink. cooking secrets

How does jelly differ, for example, from compote or broth? The main feature is a viscous consistency. At the same time, its degree can vary from a slight thickening to a rather dense mass, similar to jelly. Many young housewives ask themselves: “at home, to get dishes different in taste and appearance?” To do this, it will be necessary to stock up first of all on the most important component - starch. The future consistency of the drink depends on its quantity. Consider how to cook jelly at home from fresh fruits, from a dry semi-finished product or from jam, we will give a number of tips and recommendations. This article also provides options for making milk and chocolate sweet desserts.

When using fresh fruits, the following must be considered:

Make a bookmark of berries in boiling sweetened water;

The amount of sugar should be proportional to the taste of fresh ingredients (that is, the more sour the berries, the more granulated sugar will be required);

To refresh the taste, you can use a small amount of citric acid;

To make the drink clear, strain the fruit decoction before adding the starch mixture to it.

So, after boiling water, first add sugar (about 1 cup per 2.5-3 liters), and then berries (300-400 g). After several minutes of languishing over medium heat, you can gradually, in a thin stream, pour the starch solution into the pan, stirring constantly. After the first bubbles appear on the surface of the liquid (signs of boiling), turn off the heat and let the drink brew. At the same time, there are no special secrets on how to cook jelly at home from or from fresh ones. Follow the general guidelines above.

Basic rules for the use of starch

The density of the drink directly depends on the proportional ratio of this ingredient to the volume of liquid. As a result, jelly can turn out to be either slightly viscous, or quite dense, similar to jelly. The table below shows the indicators for preparing various variations of the dish. The volume of liquid is taken as a basis of 1 liter.

The required dry raw materials are pre-mixed until completely dissolved in cold boiled water (1-1.5 cups). The volume of liquid used for this is taken from the general proportions. If you use a store-bought semi-finished product, the work is much simpler. Before you cook jelly at home from a pack, read the instructions that came with it. As a recipe, information on the required volume of liquid for one briquette will be presented. Simply place the dry mixture in hot water and bring to a boil. When preparing jelly from a semi-finished product, it is allowed to add the usual ingredients (sugar, berries, citric acid, etc.) to taste. And if you want to make the dish richer and thicker, just reduce the amount of water.

How to cook jelly at home from jam: an easy way

But let's say that the fruit and berry season has long ended, and there is no store-bought semi-finished product at hand, but you really want to enjoy something tasty and summery. Then you can use any jam as the basis for cooking. Prepare the drink as follows:

1. Fruit or berry mass will partially replace sugar in the drink, so it will take quite a bit.
2. Put the viscous mass in boiling water and let it boil a little until completely dissolved. It is advisable to strain the broth before adding starch. After all, jam, unlike fresh berries, does not always consist of whole pieces. It is this property that can make jelly cloudy and unattractive in appearance.
3. The principle of adding starch remains the same. Introduce the solution in a thin stream and stir until boiling.
4. If desired, thick jelly can be poured into portioned containers and cooled.

Preparing a milk drink

When cooking fruit and berry desserts, as a rule, it is used. When replacing fresh components with a milk base, the taste characteristics become completely different. To preserve the special aroma and richness of the dish, it is better to use cornstarch in cooking. So, how to cook jelly at home from milk? Follow instructions.

1. Put 0.5 liters of raw milk on the fire to boil. Pour ½ faceted glass of sugar and a bag of vanillin into the hot one.
2. In cold water (1 incomplete glass), stir 1.5-2 tbsp. l. corn starch. Start pouring the resulting mixture in a thin stream into boiled milk and stir.
3. At the first sign of bubbling, remove the pot from the stove.
4. Pour the jelly over the creamers. To prevent foam from forming on the surface of each portion container, sprinkle lightly with sugar on top.

chocolate jelly recipe

Based on the dairy dish described above, many options for delicacies can be prepared. One of the most popular desserts is chocolate jelly. It can also be cooked in different ways. The technology of preparation depends on whether you are using ready-made chocolate or dry cocoa powder. In the first case, the tile is melted by placing it in hot milk after it boils. The dry cocoa component is introduced into the dish by mixing with starch, and only then they (diluted with water) are poured into hot sweet milk. The dish turns out to be very interesting if it is made multi-layered, similar to jelly. To do this, prepare, for example, thick milk and chocolate jelly. After they have completely cooled, they are laid out in transparent glasses, alternating in layers. The kids will love this treat! Fantasize and come up with new options for dishes! Bon appetit!

Step-by-step recipes for making homemade jelly with starch from berries, compote, jam, milk: options for liquid and thick jelly with starch, as well as desserts from it

2018-04-03 Marina Danko

Grade
prescription

2674

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

2 gr.

carbohydrates

17 gr.

98 kcal.

Option 1: A classic recipe for homemade starch jelly in milk

Classic jelly is prepared with milk, sugar and vanilla. For thickening, as a rule, potato starch is used, but it is quite replaceable with corn starch, although it needs to be taken twice as much, since it is less viscous. The classic recipe is the basic and simplest. Having mastered it, you can cook any jelly.

Ingredients:

• a liter of 2.5 percent milk;
• 75 grams of sugar;
• a quarter of a spoon of vanilla powder;
• three tablespoons of potato starch.

Step-by-step recipe for milk jelly from potato starch

Combine 900 ml of milk with sugar in an unenamelled saucepan and place it on medium heat. After adding vanilla and stirring, warm up so that the grains of sugar dissolve better.

The remaining milk is combined in a mug with starch. Stir with a whisk, whisking lightly so that there are no traces of lumps left in the mixture.

In a circular motion, stirring the milk boiling in a saucepan, pour the starch mixture into it in a thin stream. Without stopping stirring, boil the jelly for a minute after boiling, and remove from the stove.

Before cooking jelly, be sure to check the freshness of the milk. Pour a little into a ladle and hold over the switched on burner. If the milk curdles when boiling, take another package.

Option 2: A quick recipe for chocolate jelly with milk

Based on the classic recipe, you can very quickly prepare a delicious chocolate jelly that will appeal not only to children, but also to adults. The recipe uses milk chocolate, but if you like chocolate bitterness, take natural, high percentage. You should not cook jelly with aerated chocolate, when melted, the taste of the jelly will be far from expected.

Ingredients:

• half a liter of fresh milk;
• a quarter cup of clean water;
• a spoonful of starch (potato);
• 25 gr. Sahara;
• dark milk chocolate - 30 gr.;
• half a small bag of vanilla (powder).

How to quickly make chocolate jelly

Put the chocolate broken into pieces in a saucepan. After adding vanilla and sugar, pour milk and place on low heat. Stirring, we heat until we get a homogeneous mass, after which we do more heating.

While the chocolate mixture is warming, stir the starch in cold water. Do not do this in advance, the softened starch will settle to the bottom and the desired jelly density will not work.

Continuously stirring the boiling chocolate mass, slowly pour the starch diluted in water into it. Let it boil, boil the jelly with a slight boil until the desired density.

Option 3: Two-color dessert of thick jelly on starch

Kissel is not only a drink. Having prepared a thicker mass, it can be served as a dessert. We offer a variant of a two-color treat of two jelly: fruit and milk. For the fruit layer, you will need a concentrated compote: raspberry, strawberry or currant. This recipe uses cherry compote. Berries are not required, they can decorate a ready-made dessert.

Ingredients:

• a small package of vanilla sugar;
• half a liter of any compote, for example, cherry;
• potato starch - 5 tbsp. l.;
• 500 ml of high-calorie milk;
• sugar - to taste;
• white coconut flakes and powdered sugar for decoration.

How to cook

Having measured 150 ml of cool milk into a mug, pour the rest into a saucepan and add sugar and vanilla to it. According to the amount of sugar, be guided by your taste. It is optimal for milk jelly to take a tablespoon, but more is possible - it depends on how sweet you want to get the dessert, and on the sweetness of the compote used.

We place a saucepan with sweetened milk on intense heat, wait for it to boil. Do not forget to stir occasionally - the sugar will melt faster and the milk will not burn.

Dilute two and a half tablespoons of starch in previously poured milk and gradually introduce the mixture into boiling milk. Be sure to stir the milk base intensively all this time, otherwise the jelly will take lumps.

After boiling the jelly until it thickens, remove from the stove and, having cooled, lay out in bowls or wide glass goblets.

Like milk, we also cook jelly on compote. We also add sugar to taste, we do not use vanilla. We take exactly the same amount of starch as for milk, fruit jelly should come out just as thick. Having boiled, remove the fruit mass from the heat and, having cooled slightly, put it on the milk already laid in the bowl.

As soon as the jelly dessert has completely cooled, sprinkle it with powdered sugar mixed with coconut flakes and serve.

Option 4: Amber jelly with apple and pumpkin cornstarch

Kissel has a pleasant amber hue and a light unobtrusive taste. Prepared on the basis of liquid apple-pumpkin puree, without any additives and flavors. For a better taste and smell, take fragrant apples such as Antonovka, and for a more saturated color - a pumpkin with brightly colored pulp. Kissel is made from corn starch, but if this is not at hand, take half as much potato starch.

Ingredients:

• pumpkin pulp, without peel and seeds - 250 gr.;
• two peeled apples;
• corn starch - 100 gr.;
• two liters of water;
• sugar - 75 gr.

Step by step recipe

Cut pumpkin pulp and peeled apple pulp into small pieces. Place a pot of water on a high heat.

We lower the fruit and vegetable pieces into the boiling liquid, boil at a slight boil until softened, about 25 minutes.

Having cooled slightly, we interrupt the contents of the pan until smooth with a blender or gently wipe on a sieve so as not to burn ourselves. Pour the mass into the pan, bring to the desired taste with sugar and again set to medium heat.

As soon as the apple-pumpkin mixture begins to boil, we begin to continuously stir it with a spoon, while adding the starch dissolved in a small volume of water. Bringing to a boil, boil the jelly over low heat to the desired density.

Option 5: Oatmeal jelly with starch for a child

Kissel is equally useful for adults and children. The proposed version of oatmeal drinking jelly is especially good for kids up to a year old. Oatmeal is rich in nutrients and does not cause allergies. The only thing to consider is that you need to be extremely careful with milk. If your child is allergic to dairy products, replace it with water.

Ingredients:

• a spoonful of potato starch;
• half a liter of medium-fat milk:
• 100 gr. flakes "Hercules";
• sugar - 50 gr.;
• salt.

How to cook

Having scattered oatmeal on the table, we examine and select rubbish. Pour into a bowl, pour the flakes with hot, almost boiling milk and leave for half an hour.

We throw the swollen flakes into a colander, pour the expressed liquid into a bowl to cool.

Mix "oatmeal" milk with starch, add a pinch of salt and all measured sugar. Stir thoroughly, send to the stove and turn on medium heat. Stirring, and not letting it boil, boil until the oatmeal jelly thickens.

Option 6: Liquid jelly with jam starch

Kissels are prepared not only from compotes or milk, they are just as tasty and fragrant for jam. The principle of preparation does not change, first a liquid base is prepared - fruit drink, and jelly is brewed on it. The recipe involves the use of berries grated with sugar, but you can also take the classic, “boiled” jam. In the latter case, it will be necessary to increase the sweetness of the fruit drink by adding sugar. Citric acid gives the jelly some sourness, but it is quite possible to do without it.

Ingredients:

• jam (berries twisted with sugar) - to taste;
• six tablespoons of starch;
• three liters of drinking water;
• acid, citric.

Step by step recipe

From ten glasses of water and jam, we prepare a fruit drink. Dissolve the jam in the water, adjusting the sweetness and color to taste. When the jam disperses, we filter the juice through a sieve.

Pour the filtered liquid into a saucepan, add a little less than a quarter of a spoonful of citric acid and turn on the intense heat.

Pour half a liter of cooled boiled water into a separate bowl, add starch. After stirring until smooth, slowly pour the starch mixture into the boiling fruit drink. At the same time, do not forget to stir the boiled base in a circular motion, otherwise a homogeneous jelly will not work - the starch mixture will be taken in clots.

Reduce the heat, boil, stirring occasionally to the desired density. Kissel turns out to be liquid, if you want thicker, slightly increase the amount of starch.

Option 7: Milk jelly on starch with honey

Adding honey is one way to make jelly even healthier. Honey is suitable for both liquid and thick. It is important not to boil the milk after mixing with honey, and the jelly itself too, at high temperatures all the beneficial substances of honey are lost.

Ingredients:

• a glass of milk;
• a spoonful of honey;
• a spoonful of potato starch or two - corn;
• powdered sugar.

How to cook

Pour a quarter cup of milk into a cup. Pour the rest into a saucepan and stir in honey.

Putting the saucepan with the honey-milk mixture on the stove, bring to a boil.

Mix the milk poured into a cup with starch, and then pour it into the boiling honey-milk mixture. Stirring vigorously, quickly bring to a boil and immediately set aside from the stove. Having cooled down, serve the jelly poured into glasses, sprinkled with powdered sugar.

Option 8: Rich currant and starch jelly (thick)

Kissels based on compote or jam are not as rich and less healthy as those made from fresh berries. We offer a simple recipe for berry jelly, which can be cooked by purchasing deep-frozen currants. Berries must first be thawed well at room temperature. Do not drain the water that has come down, it can be used for jelly.

Ingredients:

• frozen or fresh currant berries - 350 gr.;
• a liter of cool water;
• a spoonful of powdered sugar and five - potato starch;
• 200 gr. Sahara.

Step by step recipe

Going through the currants, separate the tails and pinch off or cut off the spouts with scissors. Pour the berries into a colander, rinse with water, dry.

Pour the currants onto a metal sieve, set it on a bowl and rub it thoroughly with a spoon. The juice collected in the bowl, do not drain, it will come in handy. You need to collect at least a glass of currant juice.

We shift the cake from the sieve into the pan, add water and turn on the strongest fire under it. Bringing to a boil, boil the cake with low heat for five minutes. We filter the broth and pour it into the pan again, set to boil.

Pour the strained berry juice into a saucepan with berry broth, add sugar, adjusting the sweetness to taste. In 100 ml of water, dilute the starch and add more water to the top.

As soon as the broth boils, we begin to stir it intensively in a circle, and at this time add the starch solution to it. Boil to the desired density without ceasing to stir so that the jelly does not take lumps.

Pour the remaining sugar into a dry bowl. We lower the containers in which we plan to serve jelly on horseback into the water, immersing them by a centimeter. Having taken it out, immediately dip them in sugar with the same side, turn them over and let them stand for a while.

We lay out the cooled jelly on the prepared dishes, sprinkle with powder and serve. Powdered sugar prevents the formation of a film on the jelly.

Option 9: Cranberry jelly on starch with orange jelly - "Fantasy"

The most "our" berry and overseas fruit, such is an unusual, fragrant jelly. It is prepared quickly, and the taste cannot be confused with other jelly.

Ingredients:

• large orange;
• 40 gr. cranberries;
• two spoons of sugar;
• 300 ml of drinking water;
• 60 grams of potato starch.

How to cook

We lower the orange for a couple of minutes in boiling water, cut and squeeze the juice. We filter it on gauze folded in layers.

We interrupt the cranberries with a blender, additionally wipe the puree with a sieve.

Bring 100 ml of water to a boil, add a spoonful of sugar and mix thoroughly. Dilute a spoonful of starch in 50 ml of water and pour it into boiling syrup. Stirring vigorously, boil until thickened. After removing from the stove, mix the thickened mass with cranberry puree.

In a clean saucepan, we similarly prepare the second mass and mix it with orange juice, cool the orange jelly as well.

Pour the cooled jelly into a glass goblet or glass in layers and lightly sprinkle with powdered sugar.

Option 10: Thick spicy cherry jelly with cream

Another option for a thick jelly dessert. Fragrant, with a rich taste and color, jelly is ideally combined with whipped cream. If you don’t want to whip the cream yourself, ready-made ones, in a can, are also suitable.

Ingredients:

• cherry berries - 650 gr.;
• half a glass of potato starch or a full glass of corn;
• a spoonful of honey;
• a pinch of ground ginger (dry);
• half a spoonful of cinnamon powder;
• 35% cream - 100 ml;
• a pinch of cardamom;
• powdered sugar.

Step by step recipe

We wash the cherries, remove the seeds from the berries and squeeze the juice from the cherries in any convenient way.

Pour into a saucepan, add spices and honey. We sift the starch to the prepared mixture and stir it thoroughly with a whisk.

Having set the container on a quick fire, and stirring constantly, bring the jelly to a thickening, after which we completely cool.

While the jelly is cooling, fluffy whip the cream with powdered sugar. The exact amount of powder is not determined, add it with continuous whisking with spoons. Adjust the amount by taking a sample.

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 Rus', jelly was 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 jelly, the French - vanilla jelly, the inhabitants of the Scandinavian countries - cloudberry and rhubarb jelly, 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 contains 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!

The name of this fragrant, tasty and healthy drink has more than 100 years of history and is borrowed from the name of an old Russian dish - oatmeal jelly, which had the same viscosity and consistency as modern drinks. Oatmeal, rye or wheat jelly were traditional village treats, and they were prepared on the basis of fermented decoctions of cereals, from which they got their name "kissel" - that is, sour. So natural jelly was prepared by fermentation, not boiling, and was not a dessert, but a separate dish that was consumed with bread. But to cook fruit or milk jelly based on starch, in Russia they began only with the beginning of growing potatoes.

How to cook jelly from starch

Traditionally, from fresh or frozen berries, they try to cook jelly at home, which is then served as a drink, hot or cold. In modern cooking, five types of jelly are distinguished, which differ in the concentration of starch and, consequently, in the method of serving. At the same time, potato starch is usually used for berry and fruit jelly, which has a slight sourness, and corn starch is preferable for dairy and almond, as it gives a more delicate taste.

For liquid kissels, the concentration of starch is one tablespoon with a slide (10-15 g) per liter of water, for semi-liquid - 2 tablespoons (20-25 g), for semi-thick - 3 tablespoons (30-35 g) and for thick - 4 tablespoons (40-45 g) and for very thick - 6 tablespoons (70-80 g).

To cook jelly, you need to boil fruits and berries, as is done when cooking compote, while the fruits are cooked, the starch is thoroughly dissolved in 1-1.5 glasses of boiled cold water so that there are no lumps. Depending on what kind of jelly we want to get, starch can be diluted in water, syrup or milk. If necessary, the starch solution can be filtered through a fine sieve. When the fruits are cooked, the broth is seasoned with starch, slowly pouring in the solution with constant stirring. After that, the finished jelly must be brought to a boil and immediately removed from the heat.

This method is suitable for cooking liquid, semi-liquid and semi-thick jelly. Thick and very thick kissels after the introduction of starch are boiled with constant stirring for 5-6 minutes, after which they are poured into molds and cooled. They are served as a dessert topped with whipped cream and citrus slices. Liquid and semi-liquid jelly can be cooled directly in the pan, and thick and semi-thick, it is advisable to immediately pour into glasses or bowls. They are served as drinks or used as gravy for cottage cheese and other desserts.

Kissel from jam

Cooking jelly from jam is the easiest recipe for a drink. In order to cook it, you need to drain the syrup from any jam - cherry, raspberry, strawberry or currant, dilute it with boiled water, then heat it without boiling. Then load the fruit and season with starch and mix well. Bring the drink with dissolved starch to a boil and remove from heat. If desired, jam jelly can be prepared in a very thick concentration, poured into molds and served as a dessert with pastries and tea.

Kissel from berries

Kissel from berries is the most delicious and most aromatic drink. It is preferable to cook jelly from fresh juicy berries - cranberries, raspberries, currants, which give an intense color and bright taste. A wonderful jelly is also obtained from freshly frozen berries, which, without defrosting, are thrown into boiling water and boiled until tender. For a piquant taste, you can add a few slices of citrus fruits and spices - cinnamon, mint, ginger, etc.

Before cooking, fresh berries can be slightly mashed to release the juice, and then boiled over low heat until the broth acquires a thick color. Then add sugar to taste and season with starch. Bring the drink to a boil, remove from heat, let cool and brew. Serve chilled. To preserve the color of jelly and give it a special piquancy, it is recommended to add citric acid diluted in water at a concentration of 0.5 g per 1 liter of the finished broth.

Kissel from powder

The desire to reduce the time spent on cooking stimulated the emergence of food concentrates. It became possible to cook jelly literally from powder. Dehydrated fruit juice concentrates, flavourings, colorants, sugar and starch are packaged in bags or pressed into briquettes designed for a specific volume of the drink. In order to cook jelly from powder, it is enough to pour the contents of the bag or briquette into a saucepan, dissolve in warm, but not hot water and bring to a boil. Cook jelly, stirring constantly, avoiding the formation of lumps and foam. Cool the finished drink and serve.