What to make jelly from. How to cook delicious and healthy jelly - the best recipes. How to cook milk jelly step by step

“Russian balsam” in the old days was called oatmeal jelly, which became traditional cuisine the basic basis for obtaining jelly-like dishes. Today the recipe for this dish is almost forgotten, but the methods for preparing similar drinks have been preserved by our ancestors. Helpful information on how to cook jelly, will help in all questions that arise.

Kissel made from these fruits is a tasty dessert that provides a feeling of fullness without gaining excess weight.

Ingredients:

• potato starch - 90 g;
• citric acid - up to 2 g;
• regular sugar - 1/4 cup;
• apples (small) - 3 pcs.;
• drinking water - 2 l;
• clove bud.

Cooking method:

1. We thoroughly wash the fruits, dry them, chop them into small pieces, and place them in a saucepan. Fill the food with three glasses of purified water (up to 750 ml), add acid diluted in 100 ml of drinking liquid, as well as white sugar and a clove bud. Boil the ingredients of the dish until soft, then rub the resulting mass together with the liquid part through a fine sieve.
2. To prepare jelly from berries and fruits, we use high-quality potato starch, and a corn product as a thickener for dairy drinks. Pour the white powder into a glass (volume 250 ml) of water, mix the composition well, pour the starch solution into the resulting fruit mixture. Boil the food over low heat, constantly stirring the dish with a silicone spatula until the mixture thickens.

Pour the apple jelly into small rosettes and enjoy the chilled dish.

Kissel made from starch and jam

According to the presented recipe, you can prepare excellent jelly from jam, marmalade or jam.

Grocery list:

• regular sugar - 50 g;
• citric acid - 1 g;
• potato starch (extra grade) - 60 g;
• jam - 150 g;
• purified water - 1 l.

Preparation procedure:

1. Place your favorite jam in a convenient bowl, pour in up to 700 ml of hot drinking water, and add granulated sugar. Mix the mixture well and boil for 6 minutes over low heat.
2. We filter the resulting composition, while simultaneously grinding the thick part of the mass. Return the bowl with the sweet mixture to the stove and heat to a boil. Add acid diluted in a small amount of water, then pour in the starch solution, mix everything well.
3. We continue heating the combined ingredients of the dish over low heat, without letting go of the wooden spatula. This is the most crucial moment of cooking, when starch jelly is formed into a dense and aromatic mass. Once the food becomes thick enough, turn off the heat.

Divide the cooled dish into portions and serve with pre-whipped cream.

From dried fruits

We select the composition of dried fruits according to preferences, but the more varied it is, the tastier the aromatic dessert will be.

Required Products:

• starch - 60 g;
• regular sugar - from 100 g;
• bottled water - 1.3 l;
• dried fruits (raisins, blueberries, dried apricots, apple slices, other ingredients) - 500 g;
• lemon juice - 20 ml;
• cinnamon, cloves (2 pcs.).

Cooking steps:

1. Place the dried fruits in a bowl, fill with lukewarm water, and leave for two hours. If the product is not homemade, wash it thoroughly.
2. Place clean fruits in a saucepan, fill the bowl with water, add granulated sugar, lemon juice and spices. Boil the ingredients for up to 20 minutes, then drain the liquid through a colander and put the broth back on the stove.
3. We heat the composition to a boiling state, heating it over low heat, then add the starch mixture prepared from white powder diluted in a glass of water. Slowly pour the mixture into the hot broth, stirring it constantly with a whisk. We do this in one direction so that there are no lumps. Return the dried fruits to the liquid part of the dish, mix everything well, heat for another two minutes, turn off the heat.

If we want to make a thicker jelly, then after adding the starch mixture, boil the product to the desired consistency. For semi-liquid or medium-thick foods, just heat until boiling, but do not boil!

Cooking from compote

The fastest way to get a simple and satisfying drink is to use compote.

Set of components:

• potato starch - 60 g;
• drinking water - 130 ml;
• compote - 1 l.

Cooking technology:

1. We take out our favorite sweet preparation from the cellar or buy a quality product in the store. Pour the liquid part of the canned compote into a saucepan, place it on the stove, and heat the mixture.
2. Dilute the starch drinking water. When signs of boiling begin to appear in the syrup, pour in the white mixture in a thin stream. We try to do this not in the middle of the liquid, but closer to the walls of the dish.
3. Mix the aromatic mass thoroughly, let it boil, and finish cooking after 2 minutes.

We put the compote jelly on a plate, decorate the dish with delicious berries or fruits taken from a can of canned food.

How to cook thick jelly from oatmeal

Required ingredients:

• oat flakes “Hercules” - 100 g;
• milk - 1 l;
• raisins - 25 g;
• granulated sugar - 300 g;
• butter - 50 g;
• cocoa powder - 50 g;
• We use the amount of vanillin and pumpkin seeds according to preference.

Cooking method:

1. We filter out oatmeal flour, place the mixture on a baking sheet, spread the separated butter, put the products in the oven (50 °C). Stir the rolled oats periodically and fry them until slightly brown.
2. Mix the sifted flour with cocoa powder, add the mixture to the milk heated to a boil. Add flakes, vanillin, and pre-scalded raisins to the composition. Boil the ingredients for 5 minutes with constant stirring.

Pour the finished dish into glasses, sprinkle with crushed nuts or pumpkin seeds, and serve cold.

From frozen berries

The popularity of frozen berry jelly lies in real possibility receiving food at any time of the year.

Ingredients:

• high-quality starch - 50 g;
• bottled water - 1 l;
• frozen berries (mix) - 600 g;
• regular sugar -100 g.

Cooking method:

1. Defrost the bag with the berry mixture and grind the products through a fine sieve. Place the resulting mass on gauze folded in two or three layers and squeeze out the maximum amount of juice.
2. Place the remaining crushed berries (cake) in a saucepan, fill them with purified water, and boil for 10 minutes. Strain the aromatic mixture, mix with white sugar, and bring to a boil.
3. Dissolve the starch in the fragrant juice, carefully combining the powder with the liquid, pour the mixture over the walls of the dish into the boiling broth. We continue heating until the first signs of a new boil, and immediately remove the food from the fire.

We increase or decrease the amount of starch and sugar depending on how sweet and thick the dish we want to prepare.

Homemade milk jelly

We present a wonderful drink inspired by Ukrainian cuisine.

Grocery list:

• eggs - 5 pcs.;
• milk - 2 l.;
• flour (preferably wheat) - 60 g;
• vanillin;
• regular sugar - 200 g.

Cooking features:

1. Carefully grind the separated yolks and white sugar. We dilute the sifted flour in half a glass of milk, combine with the egg mixture, and beat the mixture well with a whisk or blender.
2. Bring the rest of the whole milk to a boil, pour in the flour part of the dish. We continue heating the products without allowing the composition to boil. Stir the food constantly until it reaches a thick and homogeneous consistency.
3. Cool the food to 70 °C, add the whipped whites, add the required amount of vanillin.

Homemade milk jelly, like any other type of dessert, is preferably

Sprinkle with sugar or powder so that a film does not form on the surface of the dish.

However, for lovers of an appetizing “lid” such processing is not required.

From cranberries

This bright red dietary product is a natural “supplier” of aspirin (acetylsalicylic acid) needed by the body.

Ingredients:

• white sugar - 30 g;
• starch (preferably potato product) - 90 g;
• drinking water - 1 l;
• fresh cranberries - 1 cup.

Preparation procedure:

1. We carefully sort out the fresh berries, rinse them well, squeeze out the juice, and leave it in the refrigerator for a while.
2. Fill the cranberry juice with very hot water (450 ml), boil for a quarter of an hour, then filter the liquid. To prepare jelly from this berry, you cannot use aluminum dishes - the dish will “turn blue” and take on an unattractive color.
3. Next, add white sugar, bring the mixture to a boil, pour in starch powder diluted in a glass of purified water. Thoroughly mixing the food components, continue cooking until a thick, homogeneous mass is formed.

Pour the squeezed juice into the cooled jelly, place the dessert in bowls, and serve with fresh cream.

From sea buckthorn

Small yellow fruits - autumn gifts nature preparing for winter. A tasty meal can be made from frozen sea buckthorn, but a meal made from freshly picked berries will be the healthiest and most fragrant.

List of products:

• corn starch - 60 g;
• purified water - 1 l;
• sea ​​buckthorn - 200 g;
• regular sugar - 100 g.

Cooking technology:

1. We sort the fruits well, excluding leaves and twigs of sea buckthorn. Grind the dried berries through a fine mesh sieve using a spoon or wooden masher.
2. Place the remaining cake in an enamel pan, pour almost boiling water over it, and boil for up to 10 minutes. Strain the mixture, add granulated sugar, mix the sweetness well, and heat to a boil. Don't forget to remove any foam that appears.
3. Dissolve the white powder in 100 ml of chilled liquid, strain the liquid, and pour into the prepared jelly. We heat the food as much as possible without allowing it to boil.

Let's finish cooking. Pour in the cooled juice, mix the aromatic mass, and consume when cooled.

How to cook jelly from a pack correctly

Portion concentrate is sold in paper, metallized or plastic bags. Information about how to use the product is provided by the manufacturer on the packaging; however, it is not possible to cook jelly from a pack correctly in all cases.

Cooking method:

1. A standard dry product briquette usually consists of 250 g of powdered sweetness. If the contents of the package have not turned into a “piece of stone,” simply crush the composition with a masher. Otherwise you will have to use a grater.
2. Dissolve the concentrate in 200 ml of chilled boiling water, mix the mixture well until the liquid “absorbs” all the grains.
3. Fill the pan with 1 liter of bottled water, heat to a boil, pour in the prepared liquid mass, constantly working with a wooden spatula. Boil the food over high heat until the desired consistency is obtained.
4. drinking water - 700 ml;
5. starch (preferably potato) - 120 g;
6. currants - 300 g.

Cooking:

1. We sort out the fresh berries, wash them well and dry them, then grind the workpiece using a juicer or a sieve. Be sure to filter the resulting juice.
2. Pour the remaining pulp with 250 ml of purified water, boil the composition for up to 7 minutes, and again pass through several layers of gauze. Add regular sugar to the resulting broth and bring the mixture to a boil. Add high-quality starch, carefully diluted in 100 ml of purified liquid.
3. Boil the jelly for 4 minutes, without ceasing to stir the sweetness, then turn off the heat.

Pour fresh juice into thick mass, arrange the food in vases or other serving containers.

In the old days, they didn’t think about how to cook jelly. This dish was so familiar and beloved that it was prepared as everyday and holiday food, and used for medicinal and preventive purposes. Let's take an example from our wise ancestors, we will always be well-fed, healthy and happy!

Kissel is a traditional drink of Russian cuisine. The first mention of it refers to XVI century. In the old days, by the way, jelly was perceived as a complete dish, and not a thirst-quenching drink. They ate it, not drank it.

The main thing that distinguishes jelly from compotes and fruit drinks is its thickness, which is achieved by adding starch. It’s very easy to cook, and there are tons of options. Now we will tell you how to cook jelly at home.

Kissels, due to their viscosity, have a beneficial effect on the condition of the stomach. They can be used even during exacerbation of gastritis. Kissel envelops the inflamed walls of the stomach and relieves pain. It also helps people suffering from excessive acidity.

All types of jelly improve digestion. Other healing properties depend on what you make the drink from. For example, oatmeal jelly improves immunity and stimulates the function of the gastrointestinal tract. True, this drink is quite high in calories, which should be taken into account. This is the only type of jelly that does not require starch for its preparation. Cranberry jelly is a remedy against colds, blueberry is good for the eyes, apple is a good prevention of anemia.

How to make jelly: 10 best recipes

Pelamushi

Thick jelly made from grape juice. Typically served with nuts. Pelamushi is always prepared for weddings and large feasts. If desired, you can replace the cornmeal in the recipe with semolina.

Ingredients:

• 900 ml grape juice
• 200 g corn flour
• 50 g shelled walnuts
• 3−4 tbsp. l. Sahara

Cooking method:

1. Pour into the pan grape juice.
2. Add sugar. Boil.
3. Add corn flour in small portions. Cook until thickened, stirring constantly, 10–15 minutes.
4. Place the hot pelamushi into saucers. Cool.
5. Finely chop the nuts.
6. Serve the finished dish cold, garnished with chopped nuts

To prepare real pelamushi, it is better to use natural juice of sweet ripened grapes. If you wish, you can experiment and prepare a dish based on any other juice, for example cherry.

Milk jelly

Ingredients:

• 110 ml milk
• 100 g sugar
• 10 g vanilla sugar
• 15 g starch

Cooking method:

1. Stir starch in two tablespoons of milk.
2. Boil the remaining milk with sugar and vanilla sugar.
3. Pour in the starch diluted in milk and cook for a minute or more until the mixture thickens.
4. Cool, covering with film to prevent a crust from forming.
5. Beat the butter until pale, add the jelly little by little, whisking well. At the end add liqueur or cognac.

Honey jelly

Ingredients:

• 800 ml water
• 200 g honey
• 40 g potato starch

Cooking method:

1. Dissolve 100 g of honey in hot water, bring to a boil, pour in the starch diluted in cold boiled water with constant stirring and bring to a boil.
2. Remove the jelly from the heat, pour in the remaining honey, stir thoroughly and cool.

Carrot jelly

Ingredients:

• 500 g carrots
• 1 liter of water
• 0.5 cups sugar
• lemon or cranberry juice

Cooking method:

1. Peel the carrots, wash them, grate them on a coarse grater.
2. Place in boiling water and cook until soft. Then add sugar, lemon or cranberry juice, potato starch diluted in cold boiled water, bring to a boil, pour onto a dish, sprinkle with sugar.
3. Cool and serve with milk.

Black bread jelly

Ingredients:

• 200 g rye crackers
• 1 liter of water
• 150 g dried fruits
• 0.5 cups sugar
• 2 tablespoons potato starch

Cooking method:

1. Pour boiling water over slices of bread toasted in the oven, cook a little and rub through a sieve.
2. Add sugar and pre-soaked dried fruits to the resulting mass, put it back on the fire and cook until the dried fruits are soft.
3. Then pour in, stirring continuously, diluted in cold water starch, bring to a boil, pour onto a dish, sprinkle with sugar, cool.

Cranberry jelly

Ingredients:

• 900 ml water
• 100 g cranberries
• 4 teaspoons starch
• 5 tablespoons sugar

Cooking method:

1. Squeeze the juice out of the berries and put it in a cool place.
2. Pour cold water over the pulp, bring to a boil, and simmer over low heat for 15 minutes.
3. Strain the broth, add sugar and bring to a boil, pouring in the starch diluted in water, boil for 2-3 minutes. Then remove from heat, pour in cooled juice, stir, cool.

How to cook jelly in a slow cooker

Berry jelly with ice cream

This dish is ideal for diet menu due to its stomach-coating effect. It is prepared very quickly from fresh, dried or frozen fruits and/or berries or juices. Turn berry jelly into a full-fledged dessert by serving it with a scoop of ice cream. A pinch of black pepper in the delicacy will provide a contrasting flavor to the sweet dish.

Ingredients:

• 800 g mixed berries
• 500 ml water
• 300 g vanilla ice cream
• 200 g sugar
• 20 g starch

To submit:

• mint leaves
• freshly ground black pepper - to taste

Cooking method:

1. Place the berries in a bowl.
2. Pour water over the berries.
3. Add sugar. Cook for 5 minutes at a pressure of 20 kPa or in the “Steam”, “Reheat” or “Manual” mode. Open the lid, set the “Fry” mode and bring to a boil.
4. Mix starch with a small amount of cold water.
5. Pour the starch in a thin stream into the bowl while constantly stirring the berry broth, bring to a thick consistency and turn off. Pour the jelly into a container.
6. Place a scoop of ice cream in the center of the container with jelly. Serve garnished with mint and sprinkled with black pepper.

Apple jelly

Most often consumed cold with berry jam, whipped cream or ice cream. A wonderful light dinner. The citric acid used in the recipe prevents the apple from darkening and gives the dish a slight sourness. If desired, the acid can be replaced with lemon juice.

Ingredients:

• 1 kg apples
• 200 g sugar
• 30 g starch
• 2 g citric acid
• 2 liters of water

Cooking method:

1. Peel and seed the apples and chop as desired. Pour water into the multicooker bowl and bring to a boil in the “Cooking” or “Soup” mode.
2. Add sugar to hot water. Add chopped apples.
3. Add citric acid and cook in established mode 20–25 min.
4. Grind the apples in a blender or rub through a sieve.
5. Dilute starch in 100 ml of cold water.
6. Pour the mixture into the applesauce. Bring to a boil in the “Cooking” or “Soup” mode, stirring constantly. Cook for 3–4 minutes. Cool the finished dish and pour into cups.

Kvass jelly

A spicy, warming dessert reminiscent of Christmas, winter evenings, frosty patterns on glass and home comfort. To enrich the taste, in addition to cinnamon, you can add fresh ginger, star anise, allspice and all those spices that are traditionally used for mulled wine.

Ingredients:

• 1 liter of bread kvass
• 2 tbsp. l. potato starch y tbsp. l. Sahara
• 1 cinnamon stick
• 2–3 buds of cloves
• 1 lemon

Cooking method:

1. Measure out 1 glass of kvass. Pour the rest into the multicooker bowl.
2. Add sugar.
3. Add the cinnamon stick and clove buds.
4. Squeeze juice from lemon. Stir. Turn on the “Cooking” or “Soup” mode. Cook for 5–7 minutes.
5. Dilute the starch in a separate container with the remaining kvass.
6. Pour the diluted starch into the boiling mixture in a thin stream, stirring constantly. Warm up for 5–7 minutes. Cool.

If desired, the jelly can be boiled unsweetened and sprinkled powdered sugar only upon submission.

Blackberry jelly

Ingredients:

• 4 glasses of water
• 250 g blackberries
• 6 tbsp. spoons of honey
• 50 g starch
• 1 g citric acid

Cooking method:

1. Wash the berries and rub through a sieve. Squeeze out the juice, strain it, pour into a separate bowl.
2. Place the pomace in the multicooker bowl, pour hot water(3 cups), bring to a boil in Steam mode and strain.
3. Return the broth to the bowl, add honey and citric acid.
4. Pour starch diluted with cold water (1 glass) into the fruit drink and bring to a boil in the same mode.
5. Add chilled juice to the prepared jelly

1. Starch does not dissolve in liquid. If you dilute it in water (milk) in advance, it will settle to the bottom, so before brewing the jelly, the starch must be mixed again.
2. The starch should be poured in while continuously stirring the jelly.
3. Under no circumstances should jelly be boiled for a long time. When boiled, starch turns into glucose - this is pure chemistry. It may seem to you that the jelly is not thick enough, and you will want to cook longer, but with every minute it will become thinner and thinner.
   

   Remember: half a minute after boiling is enough for the jelly to be ready. And immediately remove from the heat - the jelly is ready!

4. Some jelly, for example, cranberry, are not recommended to be cooked in an aluminum container - it will take on an unappetizing color.

We hope this article was useful to you. Bon appetit!

Summer is the time for fresh fruits and berries, which we have missed so much all year. But this is the way a person is designed, that even the most wonderful things quickly become boring to him, and he begins to crave variety. And, unfortunately, this rule also works for juicy summer fruits. That’s why even fruits picked from a branch sometimes want to be processed before eating: boiled, baked in pies, or at least sprinkled with sugar. There is nothing wrong with this, especially since most dishes prepared using natural fruits and berries retain their natural benefits and brightness of taste. And in order to expand the range of your summer delicacies, we suggest adding another wonderful drink to the daily menu - jelly. Moreover, unlike some other hot season delicacies, jelly can be prepared even when it gets cold outside, so that it reminds you of sunny days. To do this, you just need to take the pre-prepared jam or compote from the shelf and remove the berries frozen in the summer from the freezer. But first things first. And about how to cook jelly at home, and about the benefits it will bring to you and your household.

The famous Tale of Bygone Years reports that about 1000 years ago, jelly was traditionally served at funerals. And around the same time, it began to gradually acquire the features of the sweet drink familiar to us, when they began to use fermented oat milk for its preparation, and then use not only oat, but also wheat and rye jelly more and more often, until it turned into an everyday and sweet drink. dish. Although, of course, it is difficult to recognize the same delicacy in the jelly and dish familiar to us, to create which it was necessary to pour oatmeal with water in the evening, put a piece of rye bread for sourdough, and the next morning, strain the sour flour mixture through a sieve and, adding salt and stirring, boil until it acquires a thick and viscous consistency. Such jelly could easily feed a whole village family to its fullest. In contrast, modern jelly is considered a dietary drink. But they did not become so immediately, but only gradually, in the process of a slow but sure transformation of the recipe, abandoning the use of oil, replacing bran and flour with starch, and bread with fruits and whole grains. Thanks to these transformations, today chefs can already afford to serve jelly as a dessert dish, and caring mothers can treat their children to not only tasty, but also healthy sweets.

Chemical composition and the nutritional value Jelly is determined by the presence of starch (or sometimes another high-carbohydrate thickener) and natural fruits (fruits, berries, etc.) in it. Of course, the detailed composition and properties of the finished dish directly depend on which ingredients it is prepared from, as well as on their quality, but in any case, you can count on the fact that even a portion of freshly brewed fruit and berry jelly will provide the body with:

• energy due to complex carbohydrates, some of which are found in starch, some in sweet berries and fruits.
  
• dietary fiber necessary for normal digestion and absorption of nutrients.
  
• vitamins: group B, ascorbic acid (vitamin C), fat-soluble A and E, PP.
  
• macroelements: potassium, calcium, magnesium, phosphorus, sodium (this is the main composition, which can be supplemented by changing the composition of the jelly).
  
• microelements: mainly iron, but other rare components are also possible.
  
• water as the main thing chemical element for all living organisms and maintaining metabolic rate.
  
• proteins, fats and organic acids, which are contained in jelly in small quantities, but these important nutrients also play their role - primarily by facilitating the absorption of other components of the chemical composition.
  

Any jelly has a mild diuretic, choleretic and laxative effect. As dietary dish it is part of several therapeutic diets(sanatorium tables), including for diseases of the liver and gall bladder. It is prescribed to cleanse the blood, improve its composition and density, and prevent anemia and hypovitaminosis. It has been noticed that the healing effect of jelly even extends to improving visual acuity, elasticity and cleanliness of the skin, shine of hair and strength of nails. But at the same time, jelly should be used with caution by people with a tendency to allergic reactions, paying attention to the composition of the drink and avoiding potentially dangerous components (some fruits and berries have a strong irritating effect, despite being softened by the viscous starchy consistency of the jelly). Those who are prone to obesity should not get carried away with jelly - after all, it contains a lot of carbohydrates, although complex. And, of course, all the praise for jelly refers exclusively to a freshly prepared drink from quality products. Kissel, which was stored for a long time in violation of sanitary safety requirements (warm, under open sun rays etc.) may not only be not useful, but also potentially hazardous to health due to the development of pathogenic microorganisms in it. Therefore, be sure to follow the preparation recipe and the rules for using jelly both at home and in catering establishments.

Homemade jelly recipes
Any jelly is primarily water, fruit (berries) and a thickener. And then the fun part begins: culinary creativity. After all, you can use absolutely any fruits and their combinations, including not only fresh, but also frozen, canned and even dried fruits. The thickener also allows you to experiment: with starch, oats and even fermented milk products. And, of course, no one will forbid you to add your favorite flavors (preferably natural) and spices to the jelly: vanilla, cinnamon, cloves, ginger, etc. - this is what gives it its taste, aroma and beneficial features they will only win! Depending on the cooking time and the amount of ingredients, you can vary the thickness and transparency of the jelly, serve it as a drink or dessert, drink it from a glass through a cocktail straw, or eat it with a spoon. Beautifully decorated and served in original dishes, your homemade jelly will appeal to discerning gourmets, irrepressible sweet tooths, and capricious children. All that remains is to choose a recipe to suit your taste and immediately cook jelly at home:

1. Fresh berry jelly. Take 300 grams of ripe cranberries (can be replaced with currants, cherries or other berries), 3 heaping tablespoons of potato starch, sugar (for the specified amount of raw materials from 6 tablespoons to obtain sour jelly to 10 tablespoons for sweet jelly), three liters drinking water. Rinse the berries under running water, remove leaves, stalks and damaged parts. Place the berries in a deep saucepan, add water and place on medium heat. While the water with the berries reaches boiling point, dissolve the starch in a glass of additional water at room temperature, stir until completely free of lumps. Set the starchy water aside for a while, and remove the boiled berries from the water (if they remain intact) or strain through cheesecloth. You will no longer need the cake, but after reducing the heat under the pan to the minimum level, slowly pour water with starch into the berry water in a thin stream, stirring continuously. Add sugar and stir. Wait for the contents of the pan to boil again and safely turn off the heat. Stir the jelly again, cover with a lid and leave at room temperature until completely cooled.
   
2. Frozen berry jelly- a recipe for any time of year when there are no fresh fruits at hand. Take a package (about half a kilo) of frozen cherries, currants and/or cranberries (you can use one or several types of berries), 2 liters of water, 3 full tablespoons of potato starch, 6 tablespoons of sugar (more is possible), a slice of lemon. Without defrosting first, add water to the berries in a saucepan and bring to a boil. After boiling, put sugar in the pan and let the contents simmer over medium heat for about 7 minutes. Strain the berries through a sieve, remove the pulp, add lemon to the liquid and return the pan to the stove. Dissolve the starch in a glass of water at room temperature or warmer, stir thoroughly. When the berry water in the pan boils again, pour water with starch into it in a thin stream, stirring continuously. After this, leave the jelly to boil for another 3-4 minutes, no more (otherwise the drink will turn out too liquid due to the destruction of starch). Remove from heat and let cool before serving. Sugar can be added to the finished jelly to taste.
   
3. Oatmeal jelly- an alternative to starch jelly, even more healthy and tasty. Unlike the dessert drinks described above, it is considered remedy for pancreatitis and some other diseases, and is also known as Izotov’s jelly after the name of the doctor who created and patented the recipe. You can prepare Izotov’s oatmeal jelly yourself - to do this, take half a kilo of oatmeal, 100 ml of kefir and 1.5 liters of water. Pour kefir into a sterile three-liter jar, put the flakes in there and add water at room temperature, stir. Close the lid tightly and place in a dark place for 2-3 days. After this period, a yeast will form in the jar, which is necessary for further preparation of the jelly. Filter it twice through a sieve into a deep saucepan and you will get two useful product: whitish cloudy liquid from under the flakes and the flakes themselves. The liquid is a concentrate of jelly, and you can use the flakes at your discretion for making porridge, soups, etc.
   Return the jelly concentrate filtered from the flakes to the jar and leave again at room temperature in the dark, now for a day. The next day, the liquid should separate into two fractions: a white precipitate and clear liquid. The liquid can be drunk immediately, and the sediment can be used to cook jelly: dissolve 5 tablespoons in two glasses of water and cook for 5 minutes, stirring. Then add a pinch of salt, a teaspoon of sugar and 50 grams butter. Cool. Kissel turns out thick and rich, and for the greatest health benefits it is recommended to eat it for breakfast along with a slice of rye bread. As for the concentrate, it can be used until it runs out for another two to three weeks if stored in the refrigerator. In addition, Izotov’s oatmeal jelly is often found in recipes for healthy homemade baked goods.
   
4. Milk jelly, which is so often mentioned in Russian folk tales, is not difficult to prepare. To do this, take 1 liter of milk, 3-4 tablespoons of sugar, 3 tablespoons of potato starch, a bag of vanilla sugar or a little natural vanilla, 4 tablespoons of seedless berry jam (or jam). Separate 1 glass of milk and dissolve the starch in it, stirring until the lumps are completely removed. Bring the rest of the milk to a boil in a saucepan, and then carefully and slowly pour in the milk and starch. Wait for the jelly to boil again and, stirring, cook it for 4 minutes. Add vanilla, sugar and jam. After the milk jelly has cooled, it can be served with honey as a drink or placed on the bottom shelf of the refrigerator for several hours, where it will turn into a soft jelly and can be used as a dessert.
   
5. Compote jelly. Another “winter” recipe, for which both homemade and store-bought compote, canned in a jar, is suitable. You can also use juice. Take 1 liter of juice, liquid compote (without pulp and fruit), 4 tablespoons of potato starch, a bag of vanilla sugar or vanillin, granulated sugar to taste (depending on the sweetness of the compote itself), cinnamon or other spices to taste. Pour the compote into a saucepan, adding vanilla, sugar, and cinnamon. Place on the fire and wait until it boils. Dilute starch in half a glass of drinking water until completely dissolved. In a thin stream, stirring continuously, pour starch water into the boiled compote. Bring to a boil again, remove from heat and cool. Serve cooled, after stirring and removing the formed starch film from the surface of the jelly.
   
6. Jelly made from jam (jam, marmalade). Dried fruit jelly. Both of these recipes were invented in the cold season and involve cooking jelly using the same technology described above, with preliminary preparation liquid fruit component. In the first case, the jam is dissolved in drinking water to make a kind of compote. In the second, you need to cook dried fruit compote, remove the pulp from it, and use the liquid to cook jelly. Of course, such jelly is significantly inferior in nutritional value and vitamin content to a drink made from fresh fruits, but they will still bring more benefits than jelly made from food concentrate. Therefore, if you want to prepare jelly in the absence of natural ingredients, do not be lazy to show your imagination and find a way out by using jam, dried apricots, dried apples, dates, raisins, etc.
   

The recipe for the famous childhood drink has come to us since the times of Rus'. Initially, the composition turned out to be very thick, its main components were oat, rye and wheat decoctions. Today, cooking technology has become a little simpler. To cook jelly, use berries, compotes and jams with the addition of various types starch. Let's take a closer look at popular recipes.

General technology for making jelly

1. The main ingredient for preparing the drink is starch (corn, rice or potato). Thanks to the loose composition, the jelly acquires the necessary thickness.
2. Potato starch, unlike others, makes the drink more transparent. First of all, pour the required amount of the composition into a small container with cold water.
3. Stir thoroughly and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Stir the mixture until smooth.
4. You can change the thickness of the jelly yourself; this criterion completely depends on your taste. The delicacy can be either drunk or eaten with a spoon as a dessert.
5. To get a similar dish, you need to mix about 80 grams. starch with 1 liter. liquids. To obtain a more liquid jelly, it is worth reducing the amount of food additive by 2-3 times.
6. When preparing the drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, the starch will turn into glucose and lose its viscous properties. The optimal simmering time for the drink is considered to be 25 minutes, no more.
7. Please note that it is better to prepare jelly in an enamel container; you need to stir the composition with a wooden spoon. This move will prevent the mixture from burning and causing unpleasant odor.
8. After complete preparation, sprinkle the drink with sugar and add a piece of marshmallow or marmalade. A little trick will help avoid the formation of a film.

Berry jelly

• 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 dry. Remove excess twigs, leaves and spoiled fruit.
2. Combine granulated sugar and filtered water in an enamel container. Place the pan on the fire, stir occasionally, until the mixture is completely dissolved.
3. After this, add starch diluted in cold water and chopped berries in a blender to the syrup. Mix thoroughly and cook the jelly for about 25 minutes over low heat. Serve 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 stir thoroughly.
2. Combine 150 g in a suitable container. honey and some hot water. Stir. Pour the required amount of purified water into an enamel pan, add sugar and honey solution.
3. Place the container on the stove and wait until it boils. Next, carefully pour in the starch liquid. Mix well.
4. As soon as the mixture boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait until it cools.

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

1. Combine the jam and drinking water in an enamel pan. Place the container over medium heat, cook the mixture for about 10 minutes, stirring occasionally.
2. After time has passed, strain the mixture through a sieve. Place the syrup back into the pan and add the starch diluted in water. Add sugar if necessary.
3. Place the pan with the mixture over medium heat; as soon as the first bubbles appear, reduce the burner to low. Stir the mixture constantly and cook for another 15 minutes.

Kissel with currants and almonds

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

1. Wash and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them. Next, place the nuts and sugar in a blender bowl, add 100 ml. water.
2. Grind the mixture into a homogeneous mixture, then strain through double gauze. At the end you will get almond milk. After this, gradually pour the starch into the liquid, stirring constantly.
3. Add berries. Pour the remaining drinking water into the enamel pan. Turn the burner on to medium heat and wait until it boils.
4. Simmer for another 7 minutes, turn off. Don't forget to stir the jelly constantly. 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 remaining 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 and pass through a blender. Next, combine with the rest of the liquid.
2. Send the mixture to cook in an enamel container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
3. Simmer the mixture for about 25 minutes on low heat. Pour the jelly into molds and put it in a cool place. Serve with cream.

Milk-based jelly 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 dry. Next, the berries need to be passed through a blender. Squeeze the resulting puree in a double-cloth.
2. Combine egg, sugar, vanillin and strawberry porridge in an enamel pan. Pour in 750 ml. milk, mix thoroughly and place over medium heat.
3. At the same time, mix the starch with the remaining cold milk. Bring the mixture to a boil on the stove, then reduce the heat to low. 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.

Pumpkin jelly

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

1. Chop the pumpkin into small cubes. Simmer 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. At the same time, dilute potato starch in 200 ml. cool milk. Pour the mixture into a common container and bring to a boil over low heat. Cook for 10 minutes, stir the jelly constantly.
4. After preparing the drink, pour the mixture into mugs and grind Walnut. Sprinkle the mixture over the jelly and 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 end you will get oat milk, add diluted starch and water to it. Send the composition to the stove. Turn the burner to low.
3. Gradually add honey and stir thoroughly until it boils. Next, remove the jelly from the stove, let it cool, and consume.

1. To enhance the taste, a few grams of citric acid are added to the mixture of starch and water. When you start cooking the main mixture, pour in the mixture as usual and stir 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 with milk, to achieve a delicate taste, cooks recommend adding corn starch instead of potato starch. 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 a little granulated sugar. This way you can easily place it on a flat dish and decorate it to your taste.
5. When mixing starch with the main mass, pour it in slowly and along the edge of the pan. Such manipulations will help avoid the appearance of lumps. Among other things, if you want to get a dessert, you only need to cook it over low heat from start to finish.
6. Liquid jelly turns out when the composition just begins to boil. Just wait a couple more minutes and turn off the stove. The drink should be prepared in an enamel pan and stirred constantly with a wooden spatula. This way you will avoid unpleasant odors from metal appliances.

Delight your household with various variations of jelly. Make a traditional drink and also try other drink variations. Find the perfect recipe for you and make it a family treat.

Video: how to cook jelly from frozen berries