Recipe for jelly from starch and frozen berries with a photo. Kissel from fresh, frozen or canned cherries with starch

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 we are talking about drinks, at the disposal of the hostesses - packaged powders for making jelly, which you only need to dilute 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', kissels were 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 kissel, the French - vanilla kissel, the inhabitants of the Scandinavian countries - cloudberry and rhubarb kissel, 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 is 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 used to make jelly most often - it is diluted with a small amount cold water, and then poured in a thin stream into the sweet liquid, 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. 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 kissels contain a large number of vitamins and nutrients, but one of the most useful is oatmeal jelly - 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 contain 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:
Jam dilute 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!

Kissel is an excellent drink that can satisfy your hunger and serve as a dessert at the same time. It is full of vitamins and essential trace elements, besides it is very pleasant to the taste. In summer and autumn we prepare kissels from fresh berries and fruits. But in winter and especially in spring, during the period of beriberi, you really want to treat yourself! And this will come to the aid of frozen berries, previously prepared in the freezer.

What is berry jelly and how to cook it properly

Kissel has been known to us since ancient times. Of course, before it was made in a completely different way than now: it was a long and laborious process in which many products were used, including sourdough. Modern kissels are similar to the old ones only in consistency, but they are not inferior in benefits and pleasure, and you can cook them very quickly, without wasting time and effort.

• For jelly you will need:
• frozen berries to your taste;
• starch (it is desirable to take potato);
• water;
• sugar.

Some recipes may use additional ingredients. We will consider such cases separately.

Any frozen berries are suitable for jelly

Usually the amount of starch for jelly is taken at the rate of 2 tbsp. l. per 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for thicker.

1. It is better to defrost berries for jelly and rub through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
2. Boil water in a saucepan and place the berry cake there. Boil for 10 minutes. Strain the resulting compote well.
3. Put the compote on the fire, and, bringing it to a boil, add sugar.
4. Take the juice that remains after grinding the defrosted berries and dilute the starch in it. Gradually pour this mixture into the boiling compote, stirring constantly to avoid lumps. Bring to a boil again and remove the pan from the heat.

And now we will offer you some simple, but original and delicious jelly recipes from various berries.

Frozen currants: a great choice for kids

Black, white and red currants contain a large amount of vitamin C, which we simply need in winter and in early spring. As you know, colds are especially aggravated during this period, and young children are more susceptible to them than anyone else.

Only black currants can be frozen: the denser peel of the berries and the pulp retain their structure without damage when exposed to low temperatures. Therefore, in the cold season it is black currant will help your family in the fight against colds. And in the form of jelly, children will especially like it.

Frozen currant kissel

So, in order to prepare currant jelly from frozen berries, take the following ingredients:

• 600 g (3 cups) currants;
• about 1.5 liters (7 glasses) of water;
• 200 g (1 cup) sugar;
• 4 tablespoons of potato starch.

Boil water in a saucepan and pour currants into it. Berries in this case, you can not even defrost. After the currants are boiled in boiling water for literally 5 minutes, add sugar, mixing thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting juice must be filtered through cheesecloth without cooling. In the meantime, stir the cornstarch thoroughly in a glass of water, breaking up any lumps that form.

Morse is filtered, and it, already without berries, needs to be put on fire again. Wait until it boils, and carefully, in a thin stream, pour in the dissolved starch, constantly stirring the liquid in the pan. Remove the jelly from the fire after it has reached a boil, but not boiled.

Tip: the surface of the finished jelly can be sprinkled with a small amount of sugar. So you will avoid the appearance of foam and film.

cranberry recipe

Cranberries are a real medicine at home! It can also be found fresh, because cranberries are well stored due to the content of acids, but frozen, they do not lose their healing properties. And if currants help as a prevention of colds, then cranberries can easily cure even the flu.

Cranberry jelly will easily replace one of your meals during the day. It is very useful for people with diseases of the gastrointestinal tract and high acidity, as it has an alkalizing effect on the mucous membrane.

You will need the following for jelly:

• 2 liters of water;
• 300-400 grams of cranberries;
• 4 tablespoons of starch;
• sugar - depending on preference.

Before you start cooking cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose the juice. After that, squeeze out all the juice through cheesecloth. Use a sieve only if it is fine enough so that the pulp from the berries does not get into the liquid.

While the water is boiling in a saucepan, dissolve the starch in cold water and mix it with cranberry juice. Stir constantly so that the starch does not settle to the bottom of the dish, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch there, add sugar, boil for about 5 minutes and you can turn off the heat.

Please note: starch for jelly should be dissolved only in cold water! In hot water, it immediately begins to gel, and it will fall into boiling water already in the form of lumps and breasts.

This cranberry jelly is good both hot and cold. You can use cornstarch, but its astringency is much lower than that of cornstarch. Kissel can turn out either very liquid from a smaller amount of starch, or tasteless - from a high content.

Cherry: not only tasty, but also noble

Cherry is a very refined berry. Her taste qualities perfectly complement even festive table. And cherry jelly is very easy to prepare, so you can delight your family with it any day.

Ingredients for this jelly:

• cherry -2 cups, or 200 grams;
• sugar - 7 tablespoons with a top;
• starch - 3 tablespoons with top;
• water - 1 liter.

1. Put the cherries in a saucepan. However, it is not necessary to defrost them. It is better if the cherries are pitted, but this recipe is good because the pits will not bother you.
2. Pour in a liter of water and boil. After that, mash the berries with a crush to make the broth especially saturated, and boil for another 5 minutes.
3. Strain the resulting broth through cheesecloth. You can use a slotted spoon to get the cherries out of the pan. Add sugar and mix thoroughly.
4. Now add starch to 0.5 cups of water and stir. Pour the resulting mixture in a thin stream into the boiling cherry compote, stirring constantly. Immediately after the starch is poured, remove the jelly from the heat.

Our cherry jelly will turn out to be of medium density. Many people like it chilled. If you want to effectively serve cherry jelly to the table, pour it into glasses and sprinkle with a small amount of finely chopped almonds: they will best complement the taste of the drink.

Cherry jelly - a delicious and noble drink

By the way, you can cook excellent pies for cherry jelly. Twist the boiled berries that you took out of the syrup during the cooking process in a meat grinder (but only if they are pitted), if desired, add apples, strawberries or any other berries to your taste, and a little sugar. This filling is perfect for pancakes and pies from any dough. It can even be simply applied to a bun or loaf, like jam - easy, tasty and satisfying!

Strawberry jelly - a classic of the genre

Strawberries are so popular in our latitudes that it would be wrong to forget about them in this article. You probably have these frozen berries in the freezer since the summer, which can be useful for compote and pie, and even more so for strawberry jelly. This drink is so delicious that neither adults nor children will refuse it!

Classic strawberry jelly

Take these products:

• frozen strawberries - about 0.5 kg;
• granulated sugar - 6 tablespoons;
• starch - 2 tablespoons with top;
• water - about 2 liters.

Strawberries do not need to be thawed. Wait for the water to boil in a saucepan, add sugar and boil for a couple of minutes. Pour in the strawberries, and as soon as the water comes to a boil again, immediately remove the berries.

Leave the broth on a very low heat so that it does not stop a calm boil. Meanwhile, use a blender to puree the strawberries into a smooth puree.

Dissolve starch in water and add this mixture to the boiling broth, stirring constantly. Immediately put the strawberry puree in there. Mix thoroughly and let the jelly boil. Remove from fire.

Tip: if you use very sweet berries for jelly, a small amount of citric acid (literally on the tip of a knife) will help you make the drink tastier.

Strawberry jelly is usually served chilled. This drink is very good in the heat, but since we are still far from summer, strawberry jelly will perfectly complement a hot party in honor of the holiday.

Vitamin cocktail: experimenting with different berries

Of course, jelly should be equally tasty and healthy. Sea buckthorn has been used for the preparation of various drinks since ancient times. We suggest you make jelly from these frozen berries. You will need:

• sea ​​buckthorn - 1 cup;
• water - 3 glasses;
• sugar - ¾ cup;
• starch - 2 tablespoons.

Rinse the berries and defrost just a bit so that they can be mashed with a crush. You can use a blender.

Sea buckthorn is a great berry for making jelly

Boil water in a saucepan, add sugar and put crushed berries there. Pour in the diluted starch, mix and let it boil for literally 3 minutes. Sea buckthorn jelly can be served on the table.

And now we will prepare a real vitamin cocktail. Add berries to the already known recipe: half a glass of lingonberries and cranberries. More water will be needed - about 4 liters, and 3 tablespoons of starch.

The manufacturing process is almost the same, only lingonberries and cranberries must be whole. They need to be boiled in boiling water for 10 minutes, then removed from the syrup. Strain the broth and put on fire again. When it boils again, add sugar, sea buckthorn puree and starch solution. Bring to a boil and simmer for about 5 minutes, then remove the jelly from the heat.

Summer is a great occasion to eat a lot of vitamins that are found in vegetables and fruits, thereby maintaining health and strengthening the immune system. In winter, the possibilities are limited, so frozen berries come to the rescue, which, thanks to this method of harvesting, retained the entire supply of nutrients. From the article you will learn how to cook jelly from frozen berries and starch.

Kissel cooking rules

To make jelly as healthy and tasty as possible, you need a minimum of time and a little preparation. Previously, it was prepared for a long time, spending a lot of effort. All that has been preserved from the recipes of the past is only teaching of a specific consistency.

The set of products for jelly will always be the same. It can be supplemented with some ingredients to your taste. The varieties of berries used for the drink will also differ.

Standard set of components for jelly:

1. frozen berries;
2. potato starch;
3. granulated sugar;
4. water.

Recipes for jelly from frozen berries with starch

Blueberry jelly with starch

Blueberry jelly is easy to prepare without defrosting the berries and straining:

1. blueberries - 500 g;
2. granulated sugar - 6 tbsp. l.;
3. potato starch - 5 tbsp. l.;
4. water - 2 l.

Start by finding a suitable pot and boiling clean, drinkable water in it. Then add blueberries. Everything is boiled for 5 minutes, then sugar is put, starch dissolved in a glass of cold water is poured. For a richer taste, put a little vanilla and lemon zest.

After boiling, turn off the fire.

Kissel from frozen cherries and starch

Cherry jelly turns out to be especially tasty if you supplement it with almond chips. For cooking you need:

1. cherry - 200 g;
2. granulated sugar - 6 tbsp. l.;
3. potato starch - 3 tbsp. l.;
4. water - 1 l.

Pitted cherries are ideal for making jelly. It can be frozen immediately boiled with water. After it is necessary to stretch the berries, without removing them, boil again, cook for about 5 minutes.

After that, strain everything, sweeten. Gradually pour the starch into the compote, which was dissolved in half a glass of cold water, then immediately turn off the stove. Such a jelly is not too thick, but not liquid.

Kissel from frozen currants and starch

The currant crop almost every year turns out to be very rich, and it is convenient to freeze the berry. The peel usually does not crack, so that the entire maximum of vitamins is stored inside. For jelly you will need:

1. currants (red, white, black) - 600 g;
2. granulated sugar - 1 tbsp.;
3. water - 1.5 l.

Boil water and put berries in it (can be frozen without defrosting). Boil them for 5 minutes, sweeten, hold on fire for another 5 minutes. Strain everything, pour a glass of cold water with dissolved starch into a boiling fruit drink without berries. Bring the jelly to a boil, but do not boil.

Kissel from berry mix with starch

In order to prepare jelly from frozen berries and starch, you need:

1. sea ​​buckthorn - 1 tbsp.;
2. lingonberries - ½ tbsp.;
3. cranberries - ½ tbsp.;
4. water - 4 liters;
5. granulated sugar - 1 tbsp.;
6. potato starch - 3 tbsp. l.

Defrost sea buckthorn berries and mash to a puree consistency. Leave lingonberries and cranberries whole.

Put the berries (cranberries and lingonberries) into boiling water and cook for 10 minutes. Lay them out, strain, put the broth on the stove. After boiling, put the sea buckthorn puree, sweeten, pour in the diluted starch. After boiling, hold for another 5 minutes, remove from heat.

Such jelly can be supplemented with any berries to your taste. It must be served chilled.

Kissel from frozen cranberries and starch

Even frozen cranberries are very good for health, especially for strengthening the immune system. In the form of jelly, it has a beneficial effect on digestive system. To prepare it you need:

1. cranberries - 400 g;
2. granulated sugar - to taste;
3. potato starch - 4 tbsp. l.;
4. water - 2 l.

Cranberries must be completely thawed, preserving the integrity of the berries. Then they are squeezed out with gauze.

Classic strawberry jelly with starch

To prepare a strawberry drink you need:

1. strawberries - 500 g;
2. granulated sugar - 5 tbsp. l.;
3. potato starch - 2 tbsp. l.;
4. water - 2 l.

Strawberries for jelly can not be defrosted. Wait for the water to boil, sweeten and cook for another 2 minutes, then add the berries. As soon as the water boils again, take them out. Morse leave to cook on low heat, turn the strawberries into puree.

Pour the diluted starch into the berry decoction. Transfer to a bowl and puree. Switch off immediately after boiling.

Boil water in a saucepan, at this time mix the juice with starch and cold water. After boiling, pour the mixture into the pan, add sugar, cook for 5 minutes. Be sure to experiment, cook jelly from different berries. It is not only tasty, but very healthy drink. In winter it can be drunk warm, and in summer as a chilled dessert. Instead of potato starch, you can use corn starch, but it does not have such pronounced gelling properties.

In general, this drink is suitable for a children's menu; babies from 18 months old are recommended to give it as one feeding.

It is also useful in geriatric nutrition - it is easily digested, does not cause discomfort after eating.

Cherry jelly is good in medicinal and diet food, just do not confuse the real dietary and weight loss diets, since the calorie content of the drink cannot be called low - in 100 g from 60 kcal.

It is also used by athletes during responsible competitions.

It has a positive effect on emotional condition, it is recommended for depression.

How to cook delicious jelly correctly

Cherries - the berries are very capricious, quickly deteriorate.

When choosing, you need to pay attention to this - among them there should be no leaks, crushed:

• good berries - rich dark red color with a shiny smooth surface;
• cherries should not be sticky, the smell of fermentation is unacceptable;
• it is better to take berries with twigs - less juice is released from them, they will last longer. In addition, according to the state of the cuttings and leaves, it is easy to determine the degree of freshness of the berries.

When the berries are chosen, you can make jelly.

To make the jelly more useful, set aside a few cherries before starting cooking, squeeze the juice out of them. When the finished drink is almost cool, add juice to it and mix. Instead of juice, you can beat the berries with a mixer and put the resulting mixture into a cooled drink and mix.

However, not only fresh berries are suitable for making a drink, frozen berry jelly and even a jam recipe are no less wonderful.

You can cook jelly from fresh cherries, as well as from frozen or canned ones, of different densities: liquid (drinkable), moderately liquid (you can eat with a spoon and use as sauces), very thick (like jelly). As a thickener, starch from potatoes or corn is used. Please note that potato starch is more suitable for thick jelly. But from corn it turns out a watery, pouring drink with a slight specific aftertaste. Yes, and you can’t cook a transparent jelly on corn starch.

Classic cooking recipe

Fragrant, sour-sweet, with a delicate viscous texture, cherry jelly will refresh you well in the summer, and when warm, it will warm you on cold winter evenings. You can prepare a drink based on a decoction of any berries or fruits, but, traditionally, the classic cherry jelly with pits is considered the most delicious.

Kissel from the ingredients indicated in the recipe is moderately viscous, of medium density.

Ingredients:

• cherry - 200 g
• granulated sugar - 2 tbsp.
• starch (potato) - 2 tbsp.
• water - 0.5 l (+100 ml).

Cooking method:

Before cooking the jelly, thoroughly rinse the cherry fruits under running water. Place them in 0.5 liters of boiling water, cover with a lid, let the broth simmer over low heat for no more than 5 minutes.

In the meantime, prepare the starch mixture. Pour 100 ml of cold water into a container with starch, mix well until a homogeneous milky-white substance.

Remove the berries from the cherry broth (it is convenient to do this with a regular slotted spoon). Add sugar. Send the saucepan with sweet compote to the fire, bring to a boil. Then, stirring constantly, pour in the starch liquid in a thin stream.

Without ceasing to stir with a spoon, bring the mass thickening in front of your eyes to a boil. Hold on the stove for another 2-3 minutes.

Serve jelly hot or cold with cookies, pies. Or use as a sauce for cheesecakes, pancakes.

from frozen cherries

In summer, there are a lot of cherries, you can enjoy ripe berries at least every day.

But what about in winter?

When you want to remember this joy and wonderful aroma, and at least for a while give yourself a piece of summer.

You need to take care of this in advance, stock up on cherries, freeze them.

And then it remains only to get the berries and make jelly from frozen cherries.

You will need:

• cherry - 2-2.5 tbsp.
• lemon juice - 1 tbsp. l.
• starch - 1-1.5 tbsp. l.
• sugar - 2-3 tbsp. l.
• water - 1 l
• vanillin - optional.

How to cook:

Frozen Cherry Kissel is a recipe that requires some preparation of the berries, especially if they were sent to the freezer with pits. By the way, how easy it is to pit berries is described in detail.

1. Defrost the cherries, if there are bones, remove and discard.
2. Boil water, add lemon juice.
3. Transfer the cherries to slowly boiling water and boil for 2-3 minutes.
4. Drain into a separate pan, set aside the remaining cherries.
5. Add sugar, vanillin to the resulting compote, heat until dissolved.
6. Dissolve starch in cold water, pour into compote in a thin stream, stirring continuously and intensively.
7. Bring to a boil, boil for 2-3 minutes, remove from heat
8. The remaining cherries, if desired, add to each serving to taste.

From cherry jam

There was a nuisance - jam was sugared in the pantry.

Digest it, only ruin it completely.

The only way out is to make compote or jelly.

What do we need:

• 1 liter of water
• 4 tbsp pitted cherry jam
• 1 tbsp starch
• sugar - to taste

How to cook:

1. Dissolve jam in water and bring to a boil. Boil for 2-3 minutes.
2. Strain, separate the berries from the compote.
3. Leave to bask over low heat so that the liquid barely boils.
4. Dissolve starch in 100 ml of cold water.
5. Pour the starch into the water in a thin stream, stirring constantly to avoid lumps.
6. Boil for another 3-4 minutes to thicken.

Such a jelly will not turn out very thick. If you need the finished dish to look more like a dessert, add not 1 tablespoon of starch to it, but 1.5 or even 2.

Note to housewives

• For more taste, add a little lemon zest to the already prepared hot jelly. It will add flavor, but it will not make it sour.
• Also, at the beginning of preparation, it is delicious to add a couple of mint leaves to the drink.

Kissel is a gelatinous drink made from forest berries, natural juices or cereals with the addition of a natural thickener. Kissel from fresh berries and fruits cannot be compared with either canned or frozen versions. But where to get them in the cold season? Let's get to know delicious recipes thick homemade jelly, cooked from frozen ingredients.

Frozen strawberry jelly recipe

Give yourself in the middle harsh winter a piece warm summer. To do this, during the berry season, freeze strawberries for the winter, and in winter enjoy fragrant jelly from pureed berries. To do this, chop ripe strawberries, put them in trays, cover with lids and put in the freezer. Cooking jelly at home is easy, you just have to take

Ingredients:

• 400 g of frozen strawberries;
• two st. l. starch;
• 6 art. l. (or slightly less) sugar;
• 2-2, 5 liters of water.

Cooking:

1. Mix sugar with water, boil.
2. Then pour the strawberries into the pan, bring to a boil and remove.
3. Puree strawberries in a blender (if frozen whole) until smooth.
4. Dilute starch with cold water.
5. In the boiling compote, first gently add the thickener, then the strawberry puree.
6. Bring the drink to a boil and turn off.
7. It is advisable to drink strawberry gelatinous broth after cooling.

Cooking cherry jelly from frozen berries

Cherries frozen for the winter are as good for health as fresh cherries. Its calorie content is only 48 kcal / 100 grams, and valuable substances and vitamins are preserved after freezing. But so that the fruits do not lose for a long time useful properties, they need to be frozen using shock technology (instant) already washed, dried, not spoiled. Cherries with a stone are stored in the freezer more juicy, and the resulting broth is no different from a drink brewed in the summer with fresh fruits.

You will need:

• 2 cups frozen cherries (with pits)
• 1 st. Sahara;
• 3 art. l. starch;
• 2 liters of water.

Cooking:

1. Dissolve sugar in boiled water, then add cherries.
2. While the syrup is boiling, prepare the starch by dissolving it in cold water and stirring until smooth.
3. After the cherry has risen, wait a couple of minutes, then add the prepared thickener, stirring the water quickly.
4. Bring the drink to a boil, turn it off, then add some more cherries that will stay alive, improving the taste of the fruity dessert.

How to cook jelly from frozen currants

Blackcurrant is the most common berry in our area, so it is easy to find it in any garden. Its fruits are considered the most affordable source of vitamin C, and a huge amount of minerals and organic acids make currants indispensable in winter period to replenish the body with useful substances. Kissel with frozen blackcurrant will strengthen the immune system, show tonic and antiviral properties.

You will need:

• 450 grams of frozen blackcurrant;
• 3 art. l. starch;
• 2-3 tbsp. l. Sahara;
• about 2 liters of water.

Cooking:

1. Blackcurrant, without defrosting, put in a saucepan, pour half a glass of water, boil.
2. Wipe the fruit through a sieve, and save the juice.
3. Return the mashed currants to the pan, pour 1.5 liters of boiling water, add sugar, cook for 8-10 minutes over low heat, then combine with currant juice.
4. In the meantime, dilute starch with 1 cup of cold water, pour gently into boiling drink, stirring so that there are no lumps.
5. Boil the jelly for a couple of minutes and turn it off.
6. Let it brew for another 30 minutes, then drink to your health!

Kissel from frozen raspberries and cranberries

How to cook jelly from frozen berries with starch so that adults not only like it, but also become a favorite dessert for a child? To do this, you need to combine the berries correctly. A surprisingly tasty combination is obtained if you brew a drink from raspberries and cranberries. You can take frozen whole or pureed berries.

You will need:

• 1 glass of frozen cranberries, raspberries;
• 3 art. spoons of starch;
• sugar - optional;
• 4 liters of water.

Cooking:

1. Pour water into a container, let it boil.
2. After boiling, add raspberries and cranberries, cook for no more than 10 minutes.
3. After the time has elapsed, strain the resulting drink, the berries can be removed - they are no longer needed.
4. Add the right amount of sugar to the berry compote and put on fire again.
5. Dilute starch with cold water.
6. Wait until the compote boils, then stir the contents with a spoon clockwise, while pouring in the starch. Make sure it flows in a thin stream.
7. After the drink turns into a transparent thick broth, boil it for a couple of minutes, then turn off the fire.

If you want an easy drinking drink, add a couple of tablespoons of potato starch. For lovers of a thick fruit and berry dessert, double the amount of thickener without adding water.

If you cook a gelatinous drink strictly according to technological map, then it will be not only tasty, but also a healing drinking dessert. In order for the fruit decoction to turn out to be of a delicate texture and pleasant to the taste, you must follow some rules:

1. After boiling, the jelly should be immediately removed from the heat and let it brew under a closed lid.
2. Fruit decoction should not be boiled for a long time so that the vitamins are preserved. After adding the thickener, just bring it to a boil, and then immediately remove from heat.
3. Remember that as it cools, the starch thickens. To get a thick fruity dessert, liquid hot drink Pour into bowls, let cool.
4. If you cook jelly with a sweet berry, add a little citric acid to dilute the taste.
5. Whipped cream will add a subtle flavor to a thick fruity dessert. They can pour over ice cream, pancakes, pancakes, freshly baked pastries.