Kissel from potato starch. How to cook starch jelly? Homemade milk jelly

Kissel from starch and compote is very easy to prepare, especially if you have canned compote - such preparations are great to help out in winter! It will take you only 15 minutes to get a thick and aromatic drink, but remember that the jelly must be cooled before serving so as not to burn yourself.

To create jelly, starch is required: corn or potato. The difference between these bulk products is that drinks with the addition of potato starch are thicker and more viscous, therefore, to optimize the recipe for a corn product, increase its rate by 1.5 times. That is, for 1.5 liters of compote, about 5 tablespoons will be required. cornstarch.

Compote can be anything: strawberry, raspberry, fruit, etc. During storage, it may lose a little in sweetness, so it will not be superfluous to add a little granulated sugar, but this is a matter of taste!

Prepare the required ingredients.

Pour the compote into a saucepan, pouring about 1 cup of liquid into a cup or bowl, place the saucepan on the stove, turning on maximum heat. Taste the compote, add sugar if desired. Bring the drink to a boil.

Pour starch into the cast compote. Remember that starch is only added to cold liquid and nothing else! In hot liquid, it immediately swells in lumps, and they will not disperse, no matter how hard you stir it.

Stir the starch into the compote with a spoon or fork until it is completely dissolved.

As soon as the compote boils in the pan, reduce the heat to the minimum. Pour the liquid with starch into a container with a narrow spout and pour in a thin stream into a saucepan, stirring in immediately with a spoon or small ladle.

Before your eyes, the drink will begin to thicken, but do not bring it to a boil! As soon as a white foam appears on the surface of the liquid, turn off the heating, otherwise the jelly will become liquid again and will no longer thicken. Be sure to let it cool for about 30-40 minutes, but stir it so that a film does not form on the surface of the drink.

Pour the cooled compote and starch jelly into glasses or cups.

Your drink is completely ready!

Enjoy it!

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 microelements, and it tastes very good. In summer and autumn, we prepare jelly from fresh berries and fruits. But in winter and especially in spring, during the period of vitamin deficiency, you really want to pamper yourself! And frozen berries, previously prepared in the freezer, will come to the rescue.

What is berry jelly and how to cook it correctly

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

• For jelly you will need:
• frozen berries to your taste;
• starch (preferably 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. for 1 liter of water, if you want to get liquid jelly, and 4 tbsp. for a thicker one.

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

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

Frozen currants: a great choice for toddlers

Black, white and red currants contain a large number of vitamin C, which we absolutely need in winter and in early spring... As you know, during this period colds are especially aggravated, and young children are susceptible to them like no other.

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

Kissel from frozen currants

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. In this case, the berries do not even need to be thawed. After the currants are boiled in boiling water for literally 5 minutes, add sugar, stirring thoroughly so that the sand dissolves faster. Boil for another 5 minutes and remove from heat.

The resulting fruit drink must be filtered through cheesecloth without cooling. In the meantime, stir the starch thoroughly in a glass of water, breaking up any lumps that arise.

The fruit drink is strained, and it needs to be put on the fire again without the berries. Wait until it boils, and gently pour in the dissolved starch in a thin stream, constantly stirring the liquid in the pan. Remove the jelly from the heat after it has come to a boil, but not boiled.

Tip: the surface of the ready-made jelly can be sprinkled with a small amount of sugar. This will prevent foam and film build-up.

Cranberry recipe

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

Cranberry jelly can easily replace one of your meals throughout the day. It is very useful for people with diseases of the gastrointestinal tract and high acidity, since 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 preparing the cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose juice. Then squeeze all the juice through cheesecloth. Use a sieve only if it is fine enough so that the cake 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 with the 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 saucepan boils, add the mixture of juice and starch there, add sugar, boil for about 5 minutes and you can turn off the heat.

Please note: jelly starch should be dissolved only in cold water! In hot water, it immediately begins to gel, and it will get into the 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 astringent properties are much lower than cornstarch. Kissel can turn out to be either very liquid from a lesser amount of starch, or tasteless - from a high content.

Cherries: not only tasty, but also noble

Cherries are a very sophisticated berry. Its taste will perfectly complement even festive table... A cherry jelly very easy to prepare, so you can delight your family any day.

Ingredients for this jelly:

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

1. Place the cherries in a saucepan. However, it is not necessary to defrost them. It is better if the cherries are seedless, but this recipe is good because the seeds will not interfere with you.
2. Pour in a liter of water and boil. After that, mash the berries with a crush so that the broth is especially saturated, and boil for another 5 minutes.
3. Strain the resulting broth through cheesecloth. You can use a slotted spoon to remove the cherries from the pot. 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 in, remove the jelly from the heat.

Our cherry jelly will 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 best complement the taste of the drink.

Cherry jelly - a delicious and noble drink

By the way, you can make excellent pies for cherry jelly. Twist the boiled berries that you got out of the syrup during the cooking process in a meat grinder (but only if they are seedless), if desired, add apples, strawberries or any other berries of your choice, and a little sugar. This filling is perfect for pancakes and pies made from any dough. It can even be simply applied to a loaf 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 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 products like this:

• frozen strawberries - about 0.5 kg;
• granulated sugar - 6 tablespoons;
• starch - 2 heaped tablespoons;
• 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 over very low heat so that it does not stop simmering. In the meantime, use a blender to turn the strawberries into a smooth puree.

Dissolve the starch in water and add this mixture to the boiling broth, stirring constantly. Add the strawberry puree immediately. Mix thoroughly and let the jelly boil. Remove from heat.

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 cooled down. 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 for a long time. We suggest you make jelly from these frozen berries. You will need:

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

Rinse the berries and defrost just a little so that you can knead them with a crush. You can use a blender.

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

Now let's prepare a real vitamin cocktail. Add berries to the already known recipe: half a glass of lingonberries and cranberries each. You will need more water - about 4 liters, and 3 tablespoons of starch.

The manufacturing process is almost the same, only the 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 keep for about 5 minutes, then remove the jelly from heat.

Serve chilled sea buckthorn kissel, including with the addition of other berries. Try using any other berries, leaving the sea buckthorn puree as the base for the drink. So you can please your guests with a variety of flavors and colors of jelly. Light acidity very well refreshes in the heat, and in the cold it saturates you with vitamins and useful elements.

In this post I will tell you how to cook jelly - a simple fruity Russian drink that was once very popular, but has now lost its position a little.

If they call it Jewish penicillin, then berry jelly, sweet and sour, a little stringy, thirst-quenching and nutritious, I would call Russian penicillin.

There is nothing better than jelly from cherries with mulberries, currants and raspberries, or strawberries if you are sick and have a fever. It is especially good for children during illness, when the child does not eat anything for a long time.

This sweet and sour drink can be served cold or hot, sometimes it is used as a syrup, pouring it over cottage cheese or syrniki. The thickness of the drink can vary depending on how much starch you put in it. The thickest version looks like mousse or jelly and can be eaten with a spoon, however the liquid version is the most common way to prepare it and is usually consumed as a drink.

Kissel is usually made from fresh berries or fruits (red currants, cherries, cranberries, apples, plums, mulberries are the most common fruits for it), but in winter you can use sweet jams or frozen berries to make it.

The very first Russian jelly was very thick and was made from oatmeal, wheat, rye flour or peas. This is a very old dish, it is more than a thousand years old.

Currently, this drink is prepared exclusively from starch and fruits with sugar. There are potato and corn starch commercially available - both can be used.

Time for preparing a drink is 20 minutes. Exit - 8 glasses.

Ingredients

• 200-300 g fresh or frozen berries;
• 5-7 st. tablespoons of sugar;
• 2 liters of water;
• 3 tbsp. tablespoons of potato starch (or corn).

Note

Add more starch to thicken the drink.

How to cook jelly

Note

This drink, like compote, is served in a transparent bowl.

Kissel is a delicious, nutritious drink that has many admirers. It is full of vitamins and very healthy, therefore it is an invariable part of the children's menu. In the summer, we usually cook it from fresh berries. With the onset of winter, frozen berries and fruits, previously prepared in the summer season, are used.

Many visitors to the site "Popular about health" are interested in: jelly from frozen berries and starch - how to cook a child? Let's look at some simple recipes for making a healthy drink:

A Few Tips for Cooking

It is better to defrost the berries that you will use, then wipe them, put them in cheesecloth and squeeze them out, and remove the cake. Then you get a homogeneous, soft consistency, without unnecessary hard blotches. This is very important for a baby drink.

Take sugar at your discretion. Naturally, more sugar means a sweeter drink.

The density of the jelly will depend on the amount of starch. Therefore, choose the option that your children will like the most. Usually use 2 tablespoons of starch per 1 liter of water. If you want to make a thick berry jelly, add 4 tablespoons when cooking.

From what berries to cook jelly with starch for a child? Choose berries with the richest flavor and aroma. For example, jelly made from cherries always turns out delicious, and from cherries it will be bland. The taste can be corrected with citric acid, but this option is unacceptable for a children's dish.

Therefore, it is better to cook black currant berries, strawberries, raspberries, blueberries, cranberries, etc. If you have several varieties, you can combine them - sour with sweet.

So, how to cook jelly for a child? Consider a few recipes:

Black currant

This wonderful berry is a storehouse of vitamins. In particular, it contains a lot of vitamin C. It is simply necessary in winter when the time comes. colds... And, as you know, young children are most susceptible to these ailments. Blackcurrant jelly will help support the child's body, increase immunity.

For cooking will need: for half a glass of frozen currants (about 100 g) - 1.5 liters of water, 1 tablespoon of starch. For a thicker drink, use 2 tablespoons of starch. Add sugar to taste (you can replace it with fructose).

Preparation:

Pre-defrosted berries, wipe through a sieve and squeeze through cheesecloth. Discard the cake, and put the remaining berry mass in boiled water. As soon as it boils again, remove from heat.

Now dissolve the starch in a glass of cold water, pour the solution into a saucepan with jelly in a thin stream, stirring constantly with a spoon so that no lumps form.

Put on fire again. When it boils, turn off the stove. A long boil will destroy vitamins and there will be little benefit from the drink.

Now add sugar, stir. Sprinkle a pinch of sugar on the surface of the jelly so that a crust does not form. When it cools down, you can give the child with porridge, pancakes or delicious cheese cakes.

Cranberry

This sweet and sour berry is the most delicious medicine. It is extremely useful and is an excellent means of preventing and treating colds and flu. In addition, cranberries are ideal for jelly, as they have a bright, rich taste.

For cooking will need: for 100 g of frozen berries - 1.5 liters of water, 1 tablespoon of starch, sugar - to taste.

Preparation:

You can cook jelly, just as we cooked from currants. Or you can use another method. Choose which one suits you best. In any case, it will turn out very tasty.

So, defrost the cranberries, pound them with a wooden crush to make a homogeneous mass. Squeeze out the juice with cheesecloth, set it aside for a while. Dip the cake into a pot of boiling water, boil for a few minutes, remove from heat.

When it has cooled slightly, strain. Pour cool water with dissolved starch into a transparent (already without cake) compote (take 1 glass of water). Stir constantly while pouring so that there are no lumps.

Boil again, add the required amount of sugar, pour in the remaining juice. Stir and remove from heat. Healthy drink ready for your child.

Blueberry

Children drink very tasty, full-bodied, with a pleasant sourness in the taste, beautiful in appearance and very healthy blueberry jelly with great pleasure. In addition, it is of considerable benefit to a growing body, since forest blueberries are very useful berry.

US will need: for 100 g of frozen berries - 1-1.5 liters of water, 1-2 tablespoons of starch (depending on how thick you want to get), sugar - to taste.

Preparation:

Remember the berries with a mortar, put in a saucepan, cover with cold water, boil. Now add sugar, boil again and immediately remove from the stove.

When it has cooled slightly, strain. Squeeze the berries through a gauze flap, put back in the pan. Bring to a boil again, reduce heat to very low.

Dissolve the starch with cold water (1 glass), pour the solution in a thin stream into a saucepan with boiling compote, stirring constantly so that the finished jelly turns out without lumps. Stir well and remove from heat immediately. When it cools down, you can give it to your child.
Kissel from a multicooker

Kissel cooked in this wonderful saucepan has an ideal, rich taste and aroma. And most importantly, it retains most of the nutrients that berries contain. Here's how to make it:

For 2 liters of water, take an incomplete glass of a mixture of frozen raspberries, currants and strawberries (you can not first defrost it). The amount of sugar is at your discretion.

Preparation:

Put the berries in the multicooker bowl, add the required amount of water, add sugar. Turn on the device for 15 minutes, setting the "Steam cooking" mode.

When the signal sounds, open the bowl, pour in the starch solution - 1 glass of water and 2-3 tablespoons of starch. Mix well. Turn on the "Heating" mode. As soon as it starts to boil, turn off the device.

In conclusion, it must be said that jelly with starch and frozen berries is in no way inferior to a drink prepared from fresh ones. It is no less useful, contains a large amount of nutrients necessary to maintain the health of children and adults.

So, be sure to prepare this wonderful drink using our recipes. We will be very glad to receive feedback on them, and also look forward to your "branded" jelly recipes. You can write them here, just below, in the review frame. Thank you in advance!

Kissel is a truly national drink, thick and aromatic. Despite the simplicity of preparation, he is not a frequent guest on our tables. But it is very useful and even recommended for baby food... You can make jelly from different fruits, milk, chocolate and even oatmeal.

By the way, oat drink is a traditional Russian dish. It normalizes the stomach and is especially beneficial for the elderly. The recipe for starch jelly is very simple. The main thing here is the proportions that must be observed in order to get a drink of a certain density.

Choosing starch

How to cook jelly? How much starch should be put in per liter of water? Almost every novice housewife asks herself such questions. Let's start by choosing your starch. There are several options here. Rice starch makes the jelly a little cloudy. It is used if the transparency of the finished dish is not very important. For example, for sauces or opaque desserts. Corn makes the drink more delicate, but transparency is not here either. Potato starch is best suited for cooking. The texture of the drink will be perfect, and the color is transparent, if you follow the technology of preparation.

The thickness of the drink

The main thing is to cook the jelly of the desired consistency. How much starch should be put in per liter of liquid? It all depends on your preference. If you want to get liquid jelly, then one liter of juice will require three large (tablespoons) of starch.

For a drink of medium density, you need to take 4 large spoons of starch, and for thick jelly - 5 large spoons. It should be borne in mind that after cooling, the drink will become a little thicker. In the old days, it was customary to cook a very thick jelly, which had the consistency of a jelly. He was cut with a knife and served in this form to the table.

Even the preparation of such a simple drink has its own little tricks. The starch must be dissolved in a small amount of cold liquid, and then added to the total mass. Only in this case, homemade jelly will turn out to be homogeneous, without lumps. When you pour the starch into the pan, stir the contents continuously so that it is evenly distributed throughout the mass.

After adding starch, the jelly should be boiled for no more than a minute. Otherwise, the substance will decompose to glucose, and the drink will turn out to be too liquid. When choosing a container, give preference to enameled pots and by no means aluminum ones. Many fruits can become discolored when exposed to this metal.

Traditional recipe

We start the preparation of jelly with its base. You can use compotes, jams, juices, fresh or frozen fruits. Pre-cook compote from fruit or boil a ready-made drink. Be sure to try it for sweetness. After adding starch, it will decrease. Separately dilute starch in a small amount of cold liquid. Then, having reduced the heat, we introduce it into the base in a thin stream, stirring constantly. After boiling, turn off the heat and cool the drink.

Milk chocolate jelly

How to cook starch jelly so that children like it? Everyone's favorite milk-chocolate drink will be to their taste. For cooking, you will need a liter of milk, 200 grams of chocolate, 6 tablespoons of starch (no top), 150 grams of sugar, vanilla and a pinch of salt. Three chocolate with a grater or take a chocolate dragee. Before diluting the jelly starch, pour out a little milk. In principle, a 250 gram glass is sufficient. We dilute the powder in it.

Pour the rest of the milk into a saucepan and add salt, vanilla, chocolate and sugar. The chocolate should be completely dissolved. Then pour in the diluted starch. Stir until boiling and remove from heat. The starch jelly recipe is affordable and simple. Children like this drink very much, and adults will not mind remembering the taste of childhood.

Milk jelly

For those who don't like chocolate, there is a more simplified cooking option. This will require 125 grams of sugar, 1 liter of milk, 5 tablespoons of starch, a little vanilla. How to dilute starch for jelly - you already know. We pour out some milk, and the rest we boil with sugar and vanilla. Add starch diluted in cold milk to the total mass and brew jelly. Turn off, cool and serve.

Kissel from berries

You can make jelly from any berries and fruits, even frozen ones. Therefore, this drink will delight you all year round... You only need one glass of any berries, 1.5 liters of water, 3 tablespoons of starch and sugar to taste. Fill the berries with water and put the pan on the fire. After boiling, filter and rub the berries through a sieve.

This is especially true if a child drinks jelly. Pour the liquid back into the pan. Dilute the starch separately with cold water. Put the grated berries back into the pan, add sugar and vanilla. When the base boils, pour in the starch in a thin stream, stirring constantly. Bring the mass to a boil and turn off the heat. This starch jelly recipe is suitable for any berries.

Oatmeal jelly

Now let's talk about the very useful product - oatmeal jelly... It is not for nothing that the people called it the elixir of health. Before you cook the jelly of their starch and oatmeal, you must first prepare. Cup oatmeal fill with warm water (1.5 cups) and leave for a day at room temperature. Then we filter, add salt and put in a saucepan over the fire.

Pour milk there (1 glass) and put butter (one third of a teaspoon). We leave a little cold milk to dilute the starch (2 tablespoons). When the base boils, add a little diluted powder. Remove the pan from the heat and pour the jelly into the molds. Serve with a little sugar or powdered sugar.

Kissel from honey

The recipe for starch and honey jelly is quite simple. Honey will give the drink aroma and taste, but due to boiling it will lose some of its beneficial features... Take 200 grams of honey, 50 grams of potato starch and some water. We dilute honey with warm water and put on fire. Bring to a boil and add starch diluted with a little water into it. After the drink has thickened, turn it off. You can add a little citric acid to improve the taste. But remember, the less you boil this drink, the healthier it will be.

Kissel from sea buckthorn

Much has been said about the healing properties of sea buckthorn. And if she gives all her valuable and nutritious vitamins to the prepared drink, then it will become even more useful. For cooking, take 2 cups of sea buckthorn, half a glass of sugar, 4 large tablespoons of starch, 1.5 liters of water, 4 cloves and 5 tablespoons of honey.

Put sea buckthorn, sugar and cloves in a saucepan and fill with water. Cook for about 30 minutes. Then we filter the fruit through a sieve, and pour the broth back into the pan and put on fire. Mix the grated berries with starch and add to the broth. Bring to a boil, take out the cloves and put honey in a saucepan. Turn off the fire.

Kissel from dried fruits

To prepare this jelly, you can take any dried fruits (raisins, prunes, dried apricots, cherries, pears, apples, etc.). Put dried fruits in a saucepan and fill with water. We take 4 liters of water per kilogram of fruit. Cook for about 30 minutes, until they are tender. If sugar is used, add it at the beginning of cooking. We add honey only at the end. We take 6 tablespoons of starch and dilute it with a little water. If you want to get a thick jelly, then take 2 tablespoons more. Gradually pour the starch into the boiling base and turn off the pan. It is recommended to use dried fruit jelly only chilled. If you wish, you can strain the base and remove the drying, but this will be more interesting and tastier.

Finally, we will tell you how to cook starch jelly in a slow cooker. Put the washed berries in a bowl and pour one liter of water. Pour 5 tablespoons of sugar there. We set the cooking mode for steam for 15 minutes. For 3-4 minutes, pour in the diluted starch (4 tablespoons), stir and wait for the signal. You can cook jelly in a multicooker from any berries and fruits. Let it cool slightly and brew before use.