Kisel: the best recipes from starch and fresh and frozen fruits and berries. How to cook a jelly of fresh and frozen fruits and berries, from jam and compote: recipes, tips

Delicious recipes of jelly made of berries, fruits and jam.

The favorite and rather popular drink of Slavic cuisine is jelly, very tasty and useful.
It is an indispensable dessert with dietary and baby food. It is very easy to prepare, since the basis is only three natural products: fruits or berries, starch, sugar.

How much to cook jelly from berries and fruits in time?

Some young hostesses have a false opinion that the preparation of jelly is a complex and long process of soaking, dissolution, cooking, and thickening, requiring several hours of time. In fact, this is not so.
You can cook jelly quickly, in almost half an hour, if you arm yourself with competent tips.

Video: Cook jelly from frozen berries

How to cook jelly jelly and fresh fruits and berries: general recommendations, secrets of delicious jelly

General recommendations

• In boiling water, pour sugar at the rate of 1 cup per 3 liter
• After the complete dissolution of sugar, add berries or fruits about 400 grams to the specified water rate
• We boil 10-15 minutes over medium heat
• We filter, put the syrup on fire
• With a thin stream, when stirring, pour starch (the quantity is selected depending on the desired density of the finished product) pre -dissolved in water
• When the first bubbles appear, turn off the fire
• Insist until complete cooling and thickening

Secrets of cooking delicious jelly

• Fresh berries and fruits are laid in boiling water with sugar
• Sugar proportions must correspond to the natural taste of products - the sweeter the berries or fruits, the less sugar will be required
• To enhance taste, add a little citric acid
• The transparency of the drink is achieved by introducing into strained Fruit decoction of dissolved starch
• Ready-made fruit-berry syrups and juices will help to facilitate and speed up the cooking process
• You can vary the density of the drink with a different amount of starch: more gives a dense consistency, the lesser - liquid
• We dilute the potato flour in chilled water: on 2 tbsp. L. - 1 Art. water
• Since starch quickly settles to the bottom, dissolve it immediately before adding to the syrup
• Do not boil jelly for a long time, since it becomes liquid from this

How to make jelly jelly and frozen fruits and berries: a recipe from frozen strawberries and raspberries

Ingredients:

• On a glass of frozen berries raspberries and strawberries
• Potatoral starch - 3 tbsp.
• Sugar-300-400 gr
• Water - 4 l

Preparation:

• In a pan with boiling water, we pour out non -defended berries
• We boil after boiling for about 10 minutes
• In the filtered berry solution we put sugar, put on the stove
• Slowly introduce, constantly stirring, starch pre -dissolved in water
• We bring to a boil
• Turn off the stove
• The remaining berries can be thrown away, or can be passed through a blender and added to a jelly
• Serve thickened jelly after cooling

Kisel made of starch and jam of currants: recipe

Ingredients:

• Jam - 1.5 tbsp.
• Water - 2 l.
• Citric acid - on the tip of a knife
• Sugar is not a complete glass
• Starch - 2 tsp.

Cooking process:

• Put the jam into boiling water
• We boil five minutes
• We filter through gauze
• In a transparent decoction, put sugar and citric acid
• Dilute starch in a small amount of cold water, slowly pour into a decoction
• We bring to a boil
• Cool

Video: jelly jam

How to cook red currant jelly?

Ingredients:

• 500 grams of red currant
• 1/2 cup sugar
• 3 tbsp. l. potato starch
• 1 tsp. lemon juice
• 2 l. water

Cooking process:

• Squeeze the juice from the berries
• Pour the resulting cake with water, cook for 10 minutes over medium heat
• Filter, fall asleep sugar and lemon juice
• Cook until sugar dissolves
• Currants dissolved in berry juice, starch pour into boiling syrup with a thin stream
• We remove boiled jelly from the fire
• Serve cooled

How to cook jelly jelly?

Ingredients:

• 200 gr cranberries
• 100 grams of sugar
• 1.5 l. water
• 1.5-2 tbsp. starch

Cooking process:

• Rinse the berry, knead well with a spoon
• We transfer to a sieve, squeeze the juice
• Pour the squeezed berries with boiling water, boil for 5-10 minutes
• Filter
• Cool the half a glass of syrup, connect with starch, pour into the finished boiling syrup
• After boiling, we combine with the previously obtained juice of the berries, mix, cool until thickened

Video: Kisel from cranberries

Kisel from rhubarb: recipe

Ingredients:

• 5 pieces. The stems of rhubarb
• 1.5 tbsp. starch
• 1l. water
• 0.5 cups of sugar

Cooking process:

• Rinse the stems, finely cut
• Put in a pan with cold water, pour sugar, boil 30-40 minutes
• Dissolve starch in cool water, slowly introduce into a boiling solution
• Hold on low heat until thickened, then remove from the stove and cool

Kisel from Cherry: Recipe

• Cherry - 2 tbsp.
• Sugar - 1.5 tbsp.
• Starch - 4 tbsp. l.
• Water - 3.5 l.

Cooking process:

• Rinse the berry, take out the bones
• Pour the cherry without bones with sugar and leave it forty minutes
• We drain the formed juice and add it to the finished jelly
• Pour berry bones with boiling water, boil for 5 minutes
• Remove the seeds by filtering through a sieve, boil a decoction for 10 minutes, adding berries
• Pour starch pre -dissolved in water, bring to a boil
• Remove from the stove, pour sugar-berry juice

Video: cherry jelly - not a gram of sugar

How to cook red mountain ash?

• Dry berries of mountain ash - 2 tbsp.
• Starch - 2 tbsp.
• Water - 1 l.
• Sugar - 0.5 tbsp.

Cooking process:

• Pour the berries with boiling water, fall asleep sugar, boil 10 minutes
• Dissolve starch in cold water, slowly pour into a boiling solution
• We bring to a boil
• Serve chilled to the table
• It is better not to remove berries - there are a lot of vitamins in them, besides, they look very beautiful in a glass

Kisel from Kizil: Recipe

• 4 l. water
• 2 tbsp. Kizila
• 8 tbsp. l. Sahara
• 2 tbsp. l. starch

Preparation:

• I wash the berries, pour sugar, pour boiling water, cook for 5-10 minutes
• In a separate bowl, dissolve starch with cold water and gradually enter into the syrup
• Boil 1 minute
• Cool and serve to the table

How to cook a jelly of sea buckthorn?

• In 4 cups of cold water, dilute a glass of sea buckthorn jam
• Boil for 5 minutes
• 2 tablespoons of starch is diluted in 0.5 glasses of cold water, pour a thin stream into a boiling decoction. At the same time, we constantly stir the jelly so that there are no lumps
• Boiling one minute, remove the finished dessert from the stove

Option 2

• From 1.5 cups of fresh berries, squeeze the juice
• The resulting pulp is pour 2 liters. water, cook for 5-7 minutes
• Filter the solution by removing the pulp, fall asleep 1st. Sahara,
  We heat it to completely dissolved
• Dissolve 3 tbsp. starch in water, introduce into a decoction
• After boiling, turn off, add fresh squeezed sea buckthorn juice

Video: Kisel from sea buckthorn

How to boil a blood blood jelly?

• 50 Gp of blueberries
• 50 gr
• 25 grams of potato starch
• 0.5 l. water

Preparation:

• Pour the berry with hot water, cook for 10-15 minutes
• Add sugar, stirring until dissolved
• We wipe the blueberries through a sieve, connect with a decoction, bring to a boil
• Pour diluted starch
• Mix, remove from heat

Video: Blueberry jelly

Kisel from gooseberries: recipe

Ingredients:

• Gooseberries - 2 tbsp.
• Starch - 1 t.L.
• Sugar - 4 tbsp. l.

Preparation:

• Rinse the berries, remove the tails
• Put in a pan, filling with water so that it barely covers the gooseberry
• We fall asleep sugar, put the container on the stove
• Cook for about 15 minutes
• Knead the jelly, slowly introducing the starch dissolved in the water into the boiling syrup
• Remove from the stove, let it cool well

Jelly with honey and lemon: recipe

Ingredients:

• Starch - 1.5 tbsp.
• Honey - 100 ml.
• Lemon - 1 pc.
• Water –1 l.

Cooking process:

• Dilute starch in 1/2 cup of water
• In a pan with water, squeeze lemon juice
• In the boiling solution we enter starch
• We boil to thickening
• After cooling into a warm jelly, knead honey

How to cook apple jelly?

Ingredients:

• Apples - 500 gr
• Sugar - 1 tbsp.
• Starch - 2.5 tbsp. l.
• Water - 3 l.

Cooking process:

• Put the fruits chopped into slices in a pan, pour water and cook
• After the apples are completely twisted, let them through the sieve and put them back in the container
• Sugar rash
• Pour diluted starch
• Mix, remove from heat

How to cook viburnum jelly?

Ingredients:

Kalina - 250 gr
Sugar - 200 g
Potato starch - 2 tbsp. l.
Water - 1.5 l.

Cooking process:

• Clean the berries of twigs
• Pour hot water for 10 minutes
• We wipe through a sieve

• Put sugar in the resulting juice, bring to a boil
• Dissolve starch in cold water

• Pour the dissolved starch into the boiling berry syrup
• Bring to a boil, remove from the stove

How to cook a watermelon jelly?

• Watermelon - 3.0 kg
• Sugar - 1 tbsp.
• Potato starch - 5 tbsp.
• Citric acid - on the tip of a knife

Cooking process:

• We cut the watermelon into slices, clean from the peel and bones
• We pass the waterfoose pulp through the juicer
• 1/4 part of the juice is removed for a while in the refrigerator
• Add sugar and citric acid to the remaining juice
• Warm up to a boil
• In the refrigerator chilled in the refrigerator, add starch, mix thoroughly
• Pour it into a boiling liquid when stirring
• Remove the container from the fire
• Pour into glasses
• Sprinkle with sugar on top

How to cook kisel from dried apricots?

Products:

• 200 gr the kuragi
• 10 tbsp. Sahara
• 2 l. water
• 4 tsp starch
• A little citric acid

Cooking process:

• Pour the dried apricots with water , Cook until soft. Grind on a blender
• Put the resulting mashed potatoes, sugar and citric acid in a boiling broth from under the dried apricots
• We introduce diluted starch when stirring
• Remove the finished dessert from the stove

How to cook beetroot jelly?

• Beetroot –3-4 pcs.
• Sugar - 2 tbsp.

Preparation:

• Cut the vegetables in small pieces, pour cold water, add sugar
• We put in a warm place for a week
• Remove foam from the resulting drink
• Dilute with water in a proportion of 1: 1
• Cook the jelly according to any selected recipe, adding sugar and starch to taste

How to cook a lingonberry jelly?

• Hot water (for a drink) –1 l.
• Cold water (for starch) –1st.
• Lingonberry –300 gr
• Potato starch - 50 g
• Sugar - 80 g

Cooking process:

• Pour the fruits with boiling water, let it dry
• We process the dried lingonberries in a blender, pour boiling water, boil for 2-3 minutes
• Filter
• In the berry decoction we pour sugar and boil again
• Stream starch starch solution
• After boiling, we move from the fire
• Insist until cooling

Rosehip jelly: recipe

• Dried rosehip - 80 gr
• Water –1.8 l
• Starch flour - 100 g
• Sugar —200 gr
• Citric acid - 2 g

Cooking process:

• Rinse the fruits, pour boiling water for 2.0 hours
• We rub the berries through a colander, filter
• We leave the glass of infusion for breeding starch
• The rest is boiled, add sugar and citric acid, gradually introduce diluted starch
• Remove from heat, pour into glasses, cool

Kisel from compote: recipe

We take:

• Ready compote from any fresh fruits or dried fruits –1.5 liters.
• Starch - 2 tbsp.
  Cooking process:
• In boiling compote, a thin stream, we introduce a water solution of starch flour, constantly stirring
• We warm up for 2 minutes
• Remove from the stove
• Cool

How to boil a liquid jelly, how much starch?

How to cook thick jelly: how much to put starch?

For a denser product, we put 2 tbsp. l. starch per 1 liter. decoctions, a very thick product requires at least 3 tbsp. l.

How many calories are in the berry and fruit jelly?

Although this drink has sugar, its calorie content is not great. Due to the fact that it contains starch, jelly quickly quenches the feeling of hunger, so it is not terrible even for people strictly controlling their weight.
Depending on the composition, its calorie content ranges from 51 to 100 kcal per 100 g of the finished drink.

Based on the above preparation rules, using high -quality berries or juices, you can not only diversify your diet by enjoying the taste qualities of jelly, but also get the benefits and the therapeutic effect for the body.

Video: Kisel