What is jelly made from: seven proven recipes for this drink

What is berry jelly and how to prepare it correctly

Kissel has been known to us since ancient times. Of course, before it was made completely differently than it is now: it was a long and labor-intensive process that used many products, including sourdough. Modern jelly is similar to the old one only in consistency, but is not inferior in benefits and pleasure, and they can be prepared very quickly, without wasting time and effort.

For the jelly you will need:
frozen berries of your choice;
starch (preferably potato starch);
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.

It is better to defrost the berries for the jelly and rub them through a sieve. You can use cheesecloth instead of a sieve to strain the juice.
Boil water in a saucepan and place the berry pulp there. Cook for 10 minutes. Strain the resulting compote well.
Place the compote on the fire and, bringing it to a boil, add sugar.
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 you can remove the pan from the heat.

And now we will offer you several simple, but original and tasty recipes for jelly made from various berries.

Berry jelly with starch

Ingredients:

Berries – 300 grams of fresh or 500 grams of frozen fruits;
Purified water – 1 liter;
Granulated sugar – 3 tablespoons;
Starch - 2 tablespoons.

Note! Choose the amount of thickener as in the previous recipe.

Preparation:

If you decide to use fresh berries, sort them out and squeeze them. Remove frozen berries from the freezer in advance and bring to room temperature. Grind the fruits through a sieve. Place the berry juice in a cool place. Place the pulp in a pan filled with water. Place on the fire and wait until it boils. Cook for exactly 1 minute. Pass the pomace through a sieve. Return the broth to the bowl and put on fire. Add the desired amount of sugar and pour in the starch, previously diluted with water. Lastly, pour in the berry juice. Turn off the heat.

Cranberry recipe

Cranberry is a real medicine at home! It can also be found fresh, because cranberries are well stored due to their acid content, but even when 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 during 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 membranes.

You will need the following for the jelly:

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

Preparation:

Before you start making cranberry jelly, rinse the frozen berries and let them thaw completely in a deep bowl so as not to lose juice. After this, squeeze out all the juice through cheesecloth. Only use a sieve if it is fine enough to prevent the berry pulp from getting into the liquid.
While 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 bowl, otherwise lumps will form in the jelly. When the water in the pan boils, add a mixture of juice and starch, add sugar, boil for about 5 minutes and you can turn off the heat.
Please note: starch for jelly must be dissolved only in cold water! When hot, it immediately begins to gel, and will end up in boiling water 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 either very liquid due to a smaller amount of starch, or tasteless due to a large amount of starch.

How to properly brew a drink from starch

There are several nuances for proper preparation of jelly.

The main component of jelly is potato, rice or corn starch. It is this that gives the drink the desired thickness. Moreover, potato starch will give the jelly greater transparency than any other;
The starch must first be diluted in the cold liquid from which we will brew the drink: compote, syrup, milk or water. Then strain through a sieve and pour in gently, constantly stirring with a spoon so that the drink or dessert is smooth and without lumps;
You can make jelly of different densities: thick, which can be served as a dessert, medium and liquid for drinking. If you want to get a thick dessert, then take at least 70 grams of starch for a liter of liquid. For the average option, the optimal amount of starch will be about 40 grams, and the liquid drink will be 30 grams. Simply put, per liter of liquid take 3, 2 or 1 large spoon of the main component of jelly;
The drink should not be allowed to boil for a long time. Otherwise, it will turn out to be completely thin due to the fact that starch turns into glucose during long boiling. Therefore, the most ideal boiling time for jelly is no more than 30 minutes after adding starch;
So that the jelly does not have an unpleasant odor and does not burn during cooking, it is best to cook it in an enamel pan and stir with a wooden spoon;
When the jelly is ready, sprinkle it with granulated sugar and place a piece of marmalade on top, this will prevent an unpleasant film from forming.

If you follow all these rules, the jelly will be tasty and have the perfect consistency.

Cooking jelly from berries or jam

Ingredients	Quantity
any berries as desired -	2 glasses
granulated sugar -	one and a half glasses
potato starch -	3 large spoons
water -	1.5 l
Cooking time: 60 minutes	Calorie content per 100 grams: 55 Kcal

One of the most popular and widespread recipes for jelly is berry or fruit. You can make such a drink or dessert from absolutely any frozen or fresh berries. In any case, the jelly will turn out with a wonderful aroma and taste.

If the berry is fresh, then before grinding it in a blender, it is worth sorting it out and peeling it from twigs and leaves.

At the same time, you can begin to cook the syrup, consisting of sugar and water. You just need to pour the sugar into cold water, put it on the stove and stir until the sugar is completely dissolved.

After the syrup has become transparent, add starch diluted in water.

The dessert is cooked for 30 minutes over low heat, after which it is poured into molds and served cold.

In the same way, you can prepare a thick dessert from ready-made jam. For this you will need:

A few tablespoons of any favorite jam;
A liter of cold water;
Granulated sugar to taste. It may not even be useful if the jam is already sweet;
3 large spoons of potato starch.

Before starting the process, the jam is diluted in cold water. After which it is boiled for several minutes over medium heat and filtered through a sieve.

Then add starch diluted in cold water and sugar to the pan with the resulting syrup.

Stir, bring to a boil, switch to low heat and cook for another 30 minutes.

If you want to get a liquid drink, then instead of three tablespoons of starch, take one and immediately after boiling, remove from the heat.

From strawberries

Time: 30 minutes.
Number of servings: 8-9 persons.
Calorie content of the dish: 36 kcal/100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Frozen strawberry jelly can be cooked at any time of the year. This delicacy will “give” you and your children a piece of warm summer in cold winter. Frozen strawberries retain all the beneficial properties of fresh berries if they are prepared correctly: washed, dried thoroughly, and only then packaged in containers and sent to the freezer.

Ingredients:

strawberries (frozen) ½ kg;
starch 2 tbsp. l.;
sugar – 6 tbsp. l.;
water – 2 l.

Cooking method:

Boil water, add sugar, stir.
No need to wait for the strawberries to thaw; place them in boiling water straight from the freezer.
When small bubbles appear on the surface of the liquid, remove the berries with a slotted spoon and puree with a blender.
Dilute the starch powder with a small amount of water and pour into the compote in a thin stream.
Add strawberry puree and stir.
Let it boil, remove from the stove.

Useful tips

For every good housewife, useful tips on preparing something will never be superfluous. So there are some tips for jelly:

To improve the taste of jelly with berries, you can add a little citric acid, which before adding, dilute in half a glass of cold water;
For a pleasant aroma of the drink, you can add the zest of any citrus fruits available at home, a pinch of vanillin, or almond essence to the jelly. A couple of clove buds or cinnamon will help add a spicy taste;
If you are making rhubarb jelly, it can only be served cold;
To make the taste of milk jelly more tender, you need to prepare it from corn starch;
The thick jelly dessert is laid out in molds, previously moistened with water and sprinkled with sugar, then it can be taken out;
You can avoid the formation of lumps of starch by pouring the solution along the edge of the pan;
To get not a drink, but a dessert, you need to cook the jelly exclusively over low heat;
A liquid drink does not need to be boiled at all, but after it boils, immediately remove it from the stove.

Cook jelly and delight your loved ones with its different tastes!

From currants

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 58 kcal/100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Frozen currant jelly is cooked just as simply as the previous one. Any variety of this berry (black, red, white) contains a huge amount of vitamin C, which helps strengthen the immune system. This is especially true in winter and spring, when viral and cold diseases actively attack the body. Black currants are more suitable for freezing. Its berries are more elastic, have a dense peel that does not burst from exposure to low temperatures, retaining all the juices and nutrients inside.

Ingredients:

currants (frozen) – 0.6 kg;
water – 1.5 l;
sugar – 0.2 kg;
starch (potato) – 4 tbsp. l.

Cooking method:

Boil water, add currants. Boil for about 5 minutes.
Add sugar, stir and cook for another 5 minutes.
Strain the broth, put it back on the stove, and boil again.
Dissolve the starch powder with water (200 ml), pour in a thin stream into the currant broth, stirring continuously.
After boiling again, remove it from the heat.

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From cherries

Time: 50-60 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 107 kcal/100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Cherry contains useful substances - anthocyanins, which not only give it a red-burgundy color, but also help strengthen the walls of capillaries, have an antioxidant effect, and prevent the appearance of oncology. Cherry jelly from frozen berries is not only tasty and aromatic, but also retains all the beneficial properties of cherries. Only provided that they were properly frozen: washed, dried and placed in the freezer in an airtight package (bag or container with a lid).

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Ingredients:

cherries (frozen) – 0.365 kg;
sugar – 0.245 kg;
starch – 0.11 kg;
water – 1 l;
almond flakes – 65 g.

Cooking method:

How to cook red currant jelly?

Ingredients:

500 g red currants
1/2 cup sugar
3 tbsp. l. potato starch
1 tsp. lemon juice
2 l. water

Cooking process:

Squeeze juice from berries
Fill the resulting cake with water and cook for 10 minutes over medium heat.
Strain, add sugar and lemon juice
Cook until sugar dissolves
Dissolved in currant berry juice, pour the starch in a thin stream into the boiling syrup
Remove boiled jelly from heat
Serve cooled

Milk rivers

Another popular type of jelly is milk. For thickness, starch is added to it. It can be potato, corn or rice. Experienced housewives recommend using cornstarch for dairy recipes, as it makes the drink more tender and enhances the creamy notes. For berry and fruit variations, they advise taking starch from potatoes. It is preferable to choose milk with an average fat content - from 2.5 to 3.2%.

Ingredients:

milk - 600 ml
potato starch - 2-3 tbsp. l.
sugar - 3 tbsp. l.
vanilla sugar - 1 tsp.

The exact amount of starch is always determined individually, depending on the desired thickness of the drink. To do this, carefully dilute the starch in a glass of cold milk so that not a single lump remains.

Gently bring the rest of the milk to a boil in a small saucepan, dilute regular and vanilla sugar. Then pour in the milk with the starch dissolved in it in a thin stream, stirring constantly with a wooden spatula. Bring the drink to a boil again, remembering to stir, and let it simmer for a couple of minutes.

This is a basic recipe and you can add whatever you like if you want. For example, fresh berry or fruit puree, jam or marmalade, dry cocoa or melted chocolate.

How to cook cranberry jelly?

Ingredients:

200 g cranberries
100 g sugar
1.5 l. water
1.5-2 tbsp. starch

Cooking process:

Wash the berries and mash them well with a spoon.
Place in a sieve and squeeze out the juice
Pour boiling water over the squeezed berries and boil for 5-10 minutes.
Strain
Cool half a glass of syrup, combine with starch, pour into the finished boiling syrup
After boiling, combine with the previously obtained berry juice, mix, cool until thickened

How to make watermelon jelly?

Ingredients:

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

Cooking process:

Cut the watermelon into slices, remove the peel and seeds
Pass the watermelon pulp through a juicer
Place 1/4 of the juice in the refrigerator for a while
Add sugar and citric acid to the remaining juice
Heat to a boil
Add starch to some of the juice cooled in the refrigerator and mix thoroughly.
Pour it into the boiling liquid, stirring
Remove the container from the heat
Pour into glasses
Sprinkle sugar on top

Making jelly from jam

Ingredients:

6 tablespoons of any fruit or berry jam;
1 liter of purified water;
A small pinch of citric acid;
Starch – 2 teaspoons.

The thickness of the drink is regulated by the amount of starch. If you want to cook liquid jelly, add 2 spoons of thickener per 1 liter, medium thick - 2.5 spoons, thick - 4 spoons.

Preparation:

Fill the pot with water. Place on the stove. Once heated, add the jam and cook for about 5 minutes. Pass the resulting mixture through a sieve to avoid lumps. Return the jam to the pan. Add granulated sugar and citric acid.

Mix thoroughly with a spatula or spoon. Meanwhile, dilute the required amount of starch in a liter of water. Gradually pour the thickener into the jelly. Place the pan back on the heat. Wait for the contents to boil. The aromatic drink will be ready. Pour it into glasses. It is recommended to drink the jelly hot.

How to make viburnum jelly?

Ingredients:

Viburnum – 250 gr
Sugar - 200 gr
Potato starch - 2 tbsp. l.
Water - 1.5 l.

Cooking process:

Cleaning the berries from the branches
Fill with hot water for 10 minutes
Rub through a sieve
Add sugar to the resulting juice and bring to a boil.
Dissolve starch in cold water
Pour the dissolved starch into the boiling berry syrup
Bring to a boil, remove from heat

Currant immunity booster

We continue to study berry variations. Currant jelly (color does not matter) is considered one of the most useful. All thanks to the healing properties of the berry itself. In addition to the fact that it contains a record amount of vitamin C, it slows down the development of age-related heart and brain diseases and maintains normal women's health. When consumed regularly, currants improve digestion and kidney function. The jelly from this berry has absorbed all the valuable properties.

Ingredients:

black and red currants - 250 g
water - 1 liter + 50 ml for starch
potato starch - 5 tbsp. l.
sugar - 5 tbsp. l.

We sort out the fresh berries, remove the smallest fragments of twigs and cuttings, and wash them in water. Pour them with sugar in a saucepan, bring to a boil and cook for 5 minutes. Then mash the swollen berries with a masher and strain the broth through a sieve. We won't need the remaining cake.

Bring the compote to a boil again over low heat. Dissolve the starch in cold water and gradually pour into the pan. We wait until the drink starts to boil again and immediately turn off the flame. This is the kind of currant jelly we got.

From raspberries and cranberries

Time: 35-40 minutes.
Number of servings: 16 persons.
Calorie content of the dish: 41 kcal/100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

Some varieties of jelly are not only tasty, but also medicinal. These include, for example, a cranberry-raspberry drink. Both types of berries have a lot of beneficial properties. Raspberries contain salicylic acid, which has the ability to lower body temperature. Cranberries strengthen the immune system and help cope with vitamin deficiency and colds. A drink based on these two berries is very useful for children, especially during periods of exacerbation of colds.

Ingredients:

raspberries, cranberries (frozen) - 1 tbsp.;
starch - 3 tbsp. l.;
sugar - to taste;
water – 4 l.

Cooking method:

Boil water, add raspberries and cranberries in equal proportions. Boil for 10 minutes.
Strain the jelly, add the desired amount of sugar, stir, and put the pan on the fire.
Dilute the starch powder with cold water so that there are no lumps.
Pour into the boiling broth in a thin stream, stirring continuously.
Once thickened, simmer for about 2 minutes. Remove from stove.

Thick jelly dessert

fruit compote - 900 ml.
berries (any) - 230 gr.
starch - 75 gr.

Cooking method:

Mix 250 ml. cold compote and starch. Rinse the berries and pass through a blender. Next, combine with the rest of the liquid.
Send the mixture to cook in an enamel container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
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.

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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.

Cooking method:

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.
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.
Add berries. Pour the remaining drinking water into the enamel pan. Turn the burner on to medium heat and wait until it boils.
Simmer for another 7 minutes, turn off. Don't forget to stir the jelly constantly. Can be consumed cold or hot.

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.

Cooking method:

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.
Combine egg, sugar, vanillin and strawberry porridge in an enamel pan. Pour in 750 ml. milk, mix thoroughly and place over medium heat.
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.
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.

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In a slow cooker

Time: 30 minutes.
Number of servings: 8-9 persons.
Calorie content of the dish: 45 kcal/100 g.
Purpose: dessert, drink.
Cuisine: Russian.
Difficulty: easy.

To prepare any jelly, it is not necessary to use a stove; a multicooker is ideal for this process. The kitchen assistant creates conditions that allow the berries to maximize their aroma and flavor properties. Cooking a drink in a slow cooker will take the same amount of time as on the stove. Choose the main ingredients according to your taste.

Ingredients:

strawberries, chokeberries, raspberries, currants - 1 tbsp.;
starch - 2-3 tbsp. l.;
water – 2 l;
sugar - to taste.

Cooking method:

Place strawberries, rowan berries, raspberries and currants in a multicooker bowl, fill with water, set the “Steam” program for a quarter of an hour.
After the signal, leave the multicooker operating in the “Warming” mode.
Dissolve starch powder with water, pour the solution into the berry broth, stir.
Turn off the device after bubbles appear on the surface of the jelly.

Kissel with lemon and honey

fresh lemon - 1 pc.
granulated sugar - 85 gr.
filtered water - 1.5 l.
honey - 150 gr.
starch - 65 gr.

Cooking method:

Separately, take a small container with cold water. Add starch and stir thoroughly.
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.
Place the container on the stove and wait until it boils. Next, carefully pour in the starch liquid. Mix well.
As soon as the mixture boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait until it cools.

How to cook jelly from berries and starch

Ingredients:

Any berries (you can take currants, cranberries, strawberries, blueberries, raspberries) - 2 cups;
Water – 5 glasses;
Starch – 50 grams;
Sugar - optional, to make it sweet - 4 tablespoons.

How to cook jelly from berries and starch, from frozen berries

We put the berries in a container where we will cook the jelly and fill it with water, taking one glass less water. Cook for 10-15 minutes. If you have frozen berries, you don’t have to wait for them to thaw.
Next, rub the berries with a spoon through a sieve as thoroughly as possible, return the resulting juice and the remaining berries to the pan.
Add sugar and cook until completely dissolved in the liquid.
Dissolve the starch in the remaining glass of water (cool), mix well and carefully pour into the compote. Using a spoon, carefully stir the resulting syrup.
When the jelly begins to boil, wait literally a minute and remove from the stove. During cooking, do not forget to stir often so that there are no lumps.

Basic rules for using starch

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

Density degree	Starch weight (g)	Volume of starch (tbsp.)
Liquid	25-35	1
Average	45-55	2
Thick	70-90	3

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