Recipes for jelly from starch (28 photos): how to cook from compote, proportions for 1 liter, how much corn product to add and how to dilute with water

Kissel, in addition to its excellent taste and berry-fruit aroma, has its own special smell for everyone. This is the smell of a bygone childhood. Probably, many of us were treated to delicious jelly by our grandmothers or mothers, and were often served as an afternoon snack in kindergarten or camp.

In addition to starch, seasonal berries are added to the jelly - strawberries, raspberries, currants, and the result is a “natural product”. But in winter, preparations from fruits and berries are used - jams, preserves. Preparing jelly is quick and easy; the hardest part is waiting for the jelly to cool (you can easily burn yourself with it).

To prepare this delicious drink, you don’t need any special equipment or skills - even a novice cook can handle this idea.

Preparing the dish “Jelly from starch and jam”

First you need to pour clean, filtered water into a suitable pan. Then put 4 tablespoons of any jam into it, stir well with a spoon.

Now put the pan with the syrup on the fire and wait for it to boil, this will happen in 10-15 minutes. Remove the pan from the heat and strain the syrup through a sieve or cheesecloth.

Now you need to add sugar and citric acid to the resulting syrup according to the recipe. Stir the sugar thoroughly with a spoon until completely dissolved.

The next step in preparing delicious jelly from jam is preparing the starch. Pour 100 ml of water into a cup and stir the starch in it until completely dissolved. But you need to pour the liquid into the syrup immediately, since starch tends to settle at the bottom of the cup. Carefully pour into syrup, stirring with a spoon.

Place the pan back on medium heat. You shouldn’t go far, as the process needs to be controlled. The syrup needs to be stirred, and the more it heats up, the thicker it will become. As soon as a weak foam begins to appear on the surface, you need to turn off the gas. Jelly made from starch and jam is ready! If you leave the jelly on fire, it can become liquid; starch has this property. Serve jelly with sweets for dessert or afternoon snack. Bon appetit!

Thick raspberry jelly with milk

This recipe is ideal for further turning the drink into a dessert, since the consistency is very dense and freezes perfectly in the cold; it can be used as a filling for cakes and waffles, filling for cakes, and also as a binding component in dough. It is best to prepare it with fresh fruits, which are boiled with sugar and citric acid, however, if desired, they can be replaced with your favorite jam.

Compound:

Raspberry jam - 5 tbsp.
Corn starch - 10 tbsp.
Milk 3.2% – 800 ml
Water – 200 ml
Fresh berries - for decoration

Preparation:

Heat the milk until it starts to rise in the pan and add the jam. Over medium heat and without a lid, keep it for 4-5 minutes, stirring constantly so that the milk does not escape.
Heat boiled water in a separate container, add starch into it and stir until smooth: the liquid will be similar to milk in both structure and color. Pour it, without straining, into the pan, cover with a lid.
Cook the jelly for 10-12 minutes. over medium heat until it simmers gently. After this, remove from the stove and pour into portion forms. If desired, first place fresh berries there so that after they harden, they will be inside.
If you want no pieces of berries left from the jam in the jelly, strain the cooked compote through cheesecloth and bring to a boil again before pouring the diluted starch into it.

It is worth noting that the taste of starch jelly prepared according to this recipe will entirely depend on the freshness of the milk: choose it so that the production date indicates today or yesterday.

How to make jelly from jam and starch

There is a huge selection of juices and drinks on store shelves. But why “poison” children and relatives with chemicals if you can prepare an equally tasty drink at home. Kissel can be cooked at any time of the year. In addition, this does not require large financial expenditures.

Ingredients	Quantity
Lemon acid -	¼ tsp.
Starch -	2 tbsp. l.
Boiled water -	1 l
Sugar -	2 tbsp. l.
Jam -	200 g
Cooking time: 40 minutes	Calorie content per 100 grams: 63 Kcal

Kissel is not only a favorite, but also a very healthy drink. It is recommended to use it for sore throat and cough, as it envelops the throat from the inside and reduces pain.

Simple step by step recipe:

Pour the required amount of water into a small container;
Dilute the required amount of jam. You can use any jam for this recipe;
Place the container on the burner and leave until the liquid boils;
After the syrup boils, turn off the heat and pass through a fine sieve. You should get a fruit drink;
The sieve can be replaced with gauze. It needs to be folded a couple of times;
Add sugar and citric acid into the resulting liquid;
Mix everything and return it to the burner;
Boil;
Take a little water into a separate bowl and dilute the starch;
Add the resulting solution to the fruit drink;
Leave until boiling, then remove from heat.

Cherry or plum jelly recipe

For 800 ml of water: 150 g of berries and 125 g of sugar.

Mash the berries with a wooden spoon and squeeze out the juice. Boil the pomace and strain (it’s very convenient to do this in a colander), add sugar and put on fire.

Dilute starch in ¼ cup of cold water. Add diluted starch into the boiling broth, stirring continuously, and at the same time pour in the squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Currant jelly

For 800 ml of water: 250 g of berries and 125 g of sugar.

Remove the seeds from the berries and pour hot water over them (the seeds). Boil for 5 minutes and strain. Cover the pulp with half the sugar and let stand for 1 hour.

Drain the resulting juice, and put the berries in a decoction of the seeds and cook for 10 minutes. Rub, add the remaining sugar, bring to a boil, pour in the starch diluted in water and the juice from the berries. Half a minute after boiling, the jelly is ready.

Cherry jelly

Delicious drink with apples

With the arrival of summer, I just want to please my family with delicious fruit jelly. In addition, you can pamper your household with this drink in winter. Please note that apple-based jelly supports the activity of the pancreas.

Water – 1 l;
Starch – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Apples – 3 pcs.;
Jam – 2-3 tbsp. l..

Time spent: 45 minutes.

Value: 60 minutes.

How to cook jelly from starch and jam with apples:

Fill the container with water and bring the water to boil;
Wash the fruits, remove the peel;
Cut the fruit into not very large slices;
As soon as the water boils, add the chopped fruit;
Leave for a few minutes;
Dissolve the jam. You can take any, preferably seedless. Cherry jam works well;
Read also: Raspberry compote and berry preparations - the most delicious recipes
Reduce heat to low. Stir constantly during cooking;
After about 10 minutes, dissolve sugar and starch in the future jelly;
It is advisable to pre-dissolve the latter in a small amount of cooled syrup;
Leave to cook for 7 minutes;
Remove from heat and cool.

Apricot jam jelly

This recipe allows you to prepare a fairly liquid drink. The consistency of the drink can be adjusted using starch.

Water – 1 l;
Starch - 3 tbsp. l.;
Jam - to taste.

Time spent: 30 minutes.

Value: 64 kcal.

How to cook jelly from apricot jam and starch:

Dissolve the starch in a small container in advance (before starting cooking);
Fill a container with water and place on fire;
Allow time to boil;
After boiling, add the jam in a thin stream, without ceasing to interfere;
Leave to cook for five minutes;
After adding starch, it must be introduced in the same way as jam, and mix the starch mixture;
Continue stirring until it boils. In another case, lumps form;
Once boiling, turn off the heat and allow time to cool.

Read our article on how to prepare delicious salmon carpaccio.
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Read how to prepare delicious suluguni cheese at home.

Strawberry jam jelly

This recipe produces jelly, which is to the taste of almost every person, regardless of his age. With this drink you can surprise and delight both guests at a holiday and family on an ordinary day.

Starch – 1 tbsp. l.;
Sugar – 3 tbsp. l.;
Citric acid – 1 tsp;
Water – 1 l;
Jam – 4 tbsp. l..

Time spent: 30 minutes.

Value: 63 kcal.

How to make jelly from strawberry jam and starch:

Heat the required amount of water;
Dissolve the appropriate amount of jam in hot water;
Place the container on low heat;
Leave to cook for another 5 minutes;
Then pass this syrup through a fine sieve;
Add citric acid and sugar to the drink;
Stir until the sugar is completely dissolved;
Mix starch with cold water;
Add this mixture to the syrup and stir;
Place the container with the syrup on the fire and continue cooking;
The mixture should come to a boil;
As soon as the jelly boils, remove from heat;
Give time to cool and infuse.

Kissel with lemon and honey

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

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.

Tips for housewives

How to make healthy and tasty jelly from starch and jam? There are several recommendations in this regard:

The consistency of the drink depends on the amount of starch. For thick water per liter you need to take 3 tablespoons, for medium 2 tablespoons, and for liquid – 1 tablespoon;
Citric acid makes the drink taste richer and also affects the color. It becomes more saturated;
Citric acid and starch should be dissolved in liquid before adding to the drink;
Starch is diluted exclusively in cold water and added to boiling syrup;
It should be dissolved immediately before adding to the syrup. At the same time, it should be stirred constantly, otherwise it will settle to the bottom;
Depending on the recipe, starch can be diluted with either water or milk;
To improve the taste of jelly with milk, add cinnamon;
If jelly is prepared with milk, then the milk is initially boiled with sugar, and only then is jam added;
If the jam is very sweet, sugar can be omitted;
Depending on taste preferences, the amount of sweetener can be changed;
To avoid the appearance of a film, sugar is sprinkled on top of the jelly;
Lumps may form due to starch. To avoid this, the powder dissolved in water can be strained through a sieve;
Citrus zest, vanilla, and the essence of various nuts are very good additives;
After introducing potato starch, it is forbidden to boil the drink; it should only be brought to a boil. Otherwise, the powder will lose all its properties;
Various types of starch can be used for cooking;
For milk jelly it is better to use corn starch, and for water jelly - potato starch;
Depending on the type of starch, its quantity and cooking time vary;
After boiling, the corn starch-based drink should be boiled for another five minutes;
Kissel can be prepared not only with jam, but also with juices and berry purees;
For cooking, it is better to use an enamel pan and a wooden spoon;
If you are preparing a jelly dessert, then the dessert mold is moistened with water and sprinkled with powdered sugar. In this case, there will be no problems with removing the dessert from the mold;
Thick jelly should be cooked over low heat;
Kissel is prepared using different types of jam. Its appearance does not particularly affect the taste of the resulting drink. In this case, you can use any fruit and years.

Which starch to take?

Rice starch will give the jelly a cloudy, unattractive appearance. Its most successful use is in opaque sauces and desserts. For example, in blancmange.

Corn starch, like rice starch, does not provide the desired transparency. It is ideal for sauces and making milk jelly, where transparency is not important and the texture is very delicate.

Wheat starch is used as a thickener in the production of sausages, frankfurters, in the baking industry and in the preparation of Turkish delight. We won’t experiment with it, and buying it is very rare.

Potato starch is the ideal product for preparing our national dessert. Yes, exactly dessert, because the jelly can be made either liquid or thick enough to be eaten like jelly and served with whipped cream.

Kissel prepared with different types of starch

Recipes for jelly made from jam and starch - how to brew the drink?

Kissel is a very tasty, tonic and refreshing drink, which is traditionally prepared from fresh or frozen berries and fruits with the addition of starch. If desired, you can use different types of jam to boil the product. Of course, in terms of benefits, the finished dish will be slightly inferior to its classic counterpart, but it will still contain enough components necessary to obtain a therapeutic effect. It is better if the main ingredient is homemade and natural. Using a store-bought product with preservatives and thickeners for this purpose can give unexpected results.

Rules for boiling jelly

Regardless of the type of jam used, when making jelly, the basic rules of the process should be followed. Then the end result will be homogeneous, thick and tasty:

Only cold water is used to dilute starch. When adding a component to hot fruit syrup, it is difficult to achieve a uniform consistency of the composition. The thick mass will simply settle on one thing and it will be impossible to stir it.
The starch does not have to be potato starch; you can also use a corn analogue. True, in this case, its volume will change. The corn-based component is not as thick; it should be taken 1.5 times more.

Tip: If you want to get a jelly with a bright and rich color, you don’t have to use food coloring. You just need to dilute the starch not in water, but in chilled fresh fruit juice. By the way, this will again only have a positive effect on the taste characteristics of the drink.

To make the jelly liquid, take a tablespoon of starch per 1 liter of water, medium thickness – 1.5 tablespoons, thick – 3 tablespoons. The latter option will look more like jelly than a drink.
When choosing jam, you should give preference to seedless ones; they are easier to work with. It is not necessary to use the thick part; you can get by with syrup. The volume of this component is usually adjusted to taste.
If the main component is too sweet, citric acid will help get rid of the sweetness. It will also fully reveal the taste of fruits and berries and add piquant notes to the drink.
After adding the starch mixture to the jelly, the mass must be constantly stirred. If you are distracted for just a few seconds, you can ruin the drink. Moreover, it will no longer be possible to restore it.
To prevent a film from appearing on the surface of the finished dish, which many people do not like, the composition should be sprinkled with cinnamon or powdered sugar.

Before you cook the product, you need to prepare everything you need. In the case of such a time-sensitive drink, any second can be decisive.

A universal recipe for jelly made from jam and starch

When it is not possible to find a recipe for a specific type of jam, a universal approach is used. This is the simplest basic option for preparing the drink:

For 1 liter of water we take jam in the amount of one incomplete glass, 1-3 tablespoons of starch (depending on the desired thickness), a couple of tablespoons of granulated sugar, a pinch of citric acid.
Divide the liquid into two equal parts. In one we dilute jam and sugar, put it on the stove and bring to a boil. Strain the resulting syrup, add citric acid and bring to a boil again.
In the second part of the liquid, dilute the starch, kneading it until the composition becomes homogeneous.
Pour the starch mixture into the boiling syrup and reduce the heat to low. The mixture must be cooked, stirring constantly, until it begins to boil. There is no point in overdosing the drink.

Now the finished product just needs to steep a little under the lid and can be served.

Cherry jam and apple jelly recipe

Kissel can be prepared not only from jam; good results are achieved by approaches that use additional ingredients. This variant is especially popular among drink lovers:

Cherry composition with apples. For a liter of water, take a tablespoon of starch, a couple of fresh apples, 4 tablespoons of cherry jam, sugar to taste and a pinch of citric acid. Bring three glasses of water to a boil, add apples, cut into thin slices, and jam into the liquid. Cook the mixture for five minutes, strain and put the liquid part back on the fire. In the remaining water we dilute starch, which we add to the boiling mixture. Add sugar and citric acid there. Cook for 3-5 minutes, stirring constantly, achieving the desired consistency of the drink.

If desired, the apples can be chopped very finely, then the mass will not have to be filtered. And if you add more starch, the product will look more like a thick fruit dessert rather than jelly.

Pumpkin jelly

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

Chop the pumpkin into small cubes. Simmer for about half an hour until fully cooked. Next, grind the vegetable through a fine sieve.
Pour in 800 ml. milk into an enamel container, wait until the first bubbles appear. Combine pumpkin porridge with hot liquid and sugar.
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.
After preparing the drink, pour the mixture into mugs and chop the walnuts. Sprinkle the mixture over the jelly and add a few cranberries.

How to cook jelly from raspberry or currant jam?

When using jam as the main component of jelly, you should take into account its texture and degree of thickness. If you use desserts based on raspberries or currants, starch is taken in slightly larger quantities than usual. If you do not change the proportions, the consistency of the drink may be too liquid.

Raspberry jelly. For 1 liter of water, take at least 2 tablespoons of starch, raspberry jam and sugar (set the proportions to your taste). Boil the jam with sugar in half the water for 5 minutes. Strain the resulting syrup through cheesecloth, you need to get rid of the seeds. Bring the workpiece to a boil and add the rest of the water with the starch diluted in it. There is no need to boil the product for a long time; 2-3 minutes of cooking is enough.

Currant jelly. For a liter of water we take 2-2.5 tablespoons of starch, a glass of currant jam, a little sugar if desired, a pinch of citric acid, a few mint leaves. We dilute the jam in three glasses of water, pass through a sieve or strain through cheesecloth. Put the resulting fruit drink on the fire, add sugar, add mint and boil for 3-4 minutes. Then we catch the mint leaves and throw them away. Pour the rest of the water with the starch diluted in it into the syrup, add citric acid. Keep the mixture on low heat, stirring constantly. Do not let it boil, remove it when the first signs of steam appear.

Ready-made jelly does not have to be consumed immediately. It can be infused under a lid in a warm place, then the taste will be even richer. Or pour the mixture into molds, put pieces of fruit or nuts in it, cool and put in the refrigerator for several hours. The resulting product will look like jelly with pieces of tasty ingredients suspended in it. This composition is served in its pure form or as an addition to ice cream scoops.

Milk jelly recipe

For 1¼ liter of milk: 125 g sugar, 2-3 tbsp. spoons of potato or corn starch, vanilla extract.

Boil a liter of milk, add a couple of drops of vanilla extract. Dilute the starch in ¼ cup of cold milk and brew the jelly. Serve warm or chilled.

Milk jelly

Chocolate jelly recipe

For 1 liter of milk: 200 g chocolate, 6 tbsp. spoons of potato starch, 150 g of sugar, a pinch of salt, vanilla extract.

Grate the chocolate on a coarse grater. Dilute starch in ¼ cup of milk, boil the rest of the milk and add sugar, a pinch of salt, vanilla extract and chocolate. While stirring, wait until the chocolate has completely melted.

Bring chocolate milk to a boil and pour in milk and starch. Stir vigorously and remove from heat. Chocolate jelly thickens very quickly.

Chocolate jelly

Jelly made from jam and starch

If it’s winter or spring outside the window, and there are no fresh fruits and berries at hand, and you have stocks of jam, then you can make a delicious drink from this wealth. You can cook compote, but today I suggest making delicious jelly from jam, it turns out no worse than from fresh or frozen berries. Any jam or preserves will do; making jelly from a jar of jam is very easy, and it’s also a good way to recycle homemade ingredients that you haven’t eaten and don’t want anymore, because... everyone is waiting for fresh berries and fruits. I usually prepare this jelly in March-May, but at any other time of the year the recipe can help prepare a delicious drink for the whole family.

What to make jelly from?

Kissels are prepared from almost all fresh berries and fruits - cranberries, currants (red and black), raspberries, strawberries, blueberries, cherries, apples, plums, dogwoods, apricots. Perhaps the only thing I haven’t seen is pear and peach jelly. Jelly is made from dried fruits, fruit juices and red wine. Milk jelly - made from cow's and almond milk. Kissel can even be made from kvass and honey. And finally, a dish for those who prefer chocolate to all other joys of life - chocolate jelly, which in overseas countries is sometimes called pudding.

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Ingredients

water – 1.5 l;
jam – 350 g;
potato starch – 3 tbsp;
sugar - to taste.

How to make homemade jelly from jam and starch

Place jam in a saucepan. I have apricots and cherries. You take any according to your taste and availability in the house.

Pour water into the saucepan with jam. Take filtered or from bottles, which are sold in stores.

Pour potato starch into a bowl. You can replace it with corn, but potato is more suitable for jelly.

Pour cold water into the starch and mix thoroughly.

Strain the jam broth. Add sugar if desired, but the jam is initially quite sweet, so see for yourself. Place on the stove again, bring to a boil and pour in potato starch diluted in water in a thin stream. Stir constantly for 2-3 minutes. After this time the jelly will be ready. When hot, it will be quite liquid, but when the jelly cools, it will thicken noticeably. Adjust the thickness of the jelly with starch. If you like it thicker, then put not three tablespoons, but four or five.

A fragrant, simple and tasty drink is ready. Serve chilled, although it is also delicious warm.

Thick jelly made from raspberry jam

Kissel is not only tasty, but also a very healthy drink. It is not for nothing that he was so revered in ancient times. Kissel satisfies hunger for a long time, warms the body and helps with various diseases. This drink is recommended even for children, which once again speaks of its high quality.

Today we will tell you how to cook jelly from starch and jam. Raspberry jam jelly has an excellent taste. Both you and your children will love it. We will prepare thick jelly, which will be a wonderful dessert for the whole family. Its consistency is similar to liquid jelly, so you will need a spoon to enjoy it.

Ingredients:

Raspberry jam – 200 g;
Starch – 4.5 tbsp;
Sugar - optional;
Boiled cold water – 1.5 l.

Many people wonder what kind of starch to use for this dessert - corn or potato? Classic Russian jelly is made exclusively from potato starch. The corn product will not give the dish the desired thickness. Measure out about 1 tbsp from the total amount. water. Add starch to it and stir well.
We dilute the raspberry jam in the remaining cold water, after pouring it into a convenient saucepan. Place the pan on the fire and bring to a boil, then cook for 10-15 minutes.
Remove the saucepan from the heat and strain its contents through a fine sieve. This way we will get rid of the grains that are contained in homemade raspberry jam. Return the pan to the heat and bring the mixture to a boil again.
Be sure to taste the mixture. If you think it is not sweet enough, then add the required amount of granulated sugar.
Pour the starch solution into the boiling mixture in a thin stream. At the same time, constantly and intensively stir the contents of the saucepan to prevent the formation of lumps.
Bring the mixture to a boil, but do not let it boil actively, as this will prevent the jelly from thickening.

Remove the finished dessert from the heat. Pour it into portioned plates or bowls and let cool.

To prevent a film from forming on top, sprinkle a little granulated sugar.
This jelly can be given to a child while still warm, but adults will like it cold.

How to cook jelly correctly: tips

The key to delicious jelly is to follow all the rules of the preparation process,
stage 1

Cooking syrup:

Dissolve granulated sugar in cool water
Boil
Remove foam
Cook for a little while until the syrup reduces and thickens.

Stage 2

Prepare the juice base.

Buy ready-made or home-made freshly squeezed or canned juice
Place the prepared extract next to the stove ready

Stage 3

Prepare starch milk.

Dissolve starch flour in chilled water
Mix well, not allowing starch to settle on the bottom of the dish.
This solution should be 1/5 of the total jelly mass

Stage 4

Cooking process.

Pour the dissolved starch into the sweet solution, creating a jelly-like mixture
Pour in when the liquid is boiling hot.
Then put out the fire
Continue vigorously stirring the suspension until it thickens.
Immediately after this, pour in the prepared juice and beat again, rubbing it into the jelly mass
A dessert prepared in this way is filled with the ideal taste of fresh juice or berry aroma and is not covered with a specific film.

Baby jelly made from cherry jam and starch

If there are children in the family, then they will certainly love the thick cherry jam jelly. This dessert has a rich taste and wonderful aroma. You also can’t help but like its appearance - its beautiful ruby color attracts the eye, causing only one desire - to eat this yummy immediately!

Ingredients:

Cherry jam (pitted) – 1 jar (0.5 l);
Sugar - as needed;
Water – 3 l + 200 ml;
Starch – 6 tbsp.

Pour water into a convenient saucepan and bring to a boil.
Add a jar of cherry jam (pitted) to boiling water. Stir well. Cook everything together for about 5 minutes.
Now let's taste the mixture. If necessary, add sugar, focusing on your taste. Cook the mixture for another 5 minutes.
We dilute the starch in a glass of water, and carefully, in a thin stream, pour it into the pan with the cherry mixture. At the same time, constantly stir it with a spoon. Once lumps form, you won’t be able to get rid of them.
Cook the jelly for another 5-7 minutes until thickened. Don't let it boil actively, otherwise it won't harden.
Remove the pan from the heat. Let its contents cool slightly, and then pour the jelly, prepared at home, into beautiful glass glasses or bowls. Let cool completely and serve.
Young children can also be given jelly warm (about 30-40 degrees, so that the baby does not get burned).

Blackcurrant jam jelly

Black currant is a fragrant berry. The jam from it turns out to be very tasty and beautiful, and the drink based on it will be the same. The jelly made from jam and starch will not be very thick. If you want to give it a dessert consistency, increase the amount of starch.

Ingredients:

Blackcurrant jam – 500 ml;
Water – 3 l;
Starch – 4 tbsp;
Sugar - optional.

Measure out one glass of water and set it aside. Pour the rest of the liquid into a convenient saucepan and place on the stove. As soon as the water boils, add currant jam to it. Mix well and boil again. By the way, instead of currant jam, you can use blueberry or apricot jam.
Taste the broth and adjust it with sugar if necessary.
Dissolve the starch in the remaining cold water. Pour the solution into the boiling mixture in a thin stream, stirring constantly with vigorous movements.
Bring the contents of the saucepan to a boil and immediately remove it from the heat.
Cool the delicious jelly and serve warm or cold.