Kissel with corn starch recipe. General technology for making jelly

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

General technology for making jelly

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

Berry jelly

• potato starch - 60 gr.
• sugar - 340 gr.
• drinking water - 1 l.
• berries (any) - 450 gr.

1. If you decide to use fresh berries, rinse them thoroughly in a colander and dry. Remove excess twigs, leaves and spoiled fruit.
2. Combine granulated sugar and filtered water in an enamel container. Place the pan on the fire, stir occasionally, until the mixture is completely dissolved.
3. After this, add to the syrup diluted in cold water starch and berries crushed in a blender. Mix thoroughly and cook the jelly for about 25 minutes over low heat. Serve chilled.

Kissel with lemon and honey

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

1. Separately, take a small container with cold water. Add starch and stir thoroughly.
2. Combine 150 g in a suitable container. honey and some hot water. Stir. Pour into an enamel pan required amount purified water, add sugar and honey solution.
3. Place the container on the stove and wait until it boils. Next, carefully pour in the starch liquid. Mix well.
4. As soon as the mixture boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait until it cools.

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

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

Kissel with currants and almonds

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

1. Wash and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them. Next, place the nuts and sugar in a blender bowl, add 100 ml. water.
2. Grind the mixture into a homogeneous mixture, then strain through double gauze. At the end you will get almond milk. After this, gradually pour the starch into the liquid, stirring constantly.
3. Add berries. Pour the remaining drinking water into the enamel pan. Turn the burner on to medium heat and wait until it boils.
4. Simmer for another 7 minutes, turn off. Don't forget to stir the jelly constantly. Can be consumed cold or hot.

• potato starch - 35 gr.
• berry compote - 1 l.

1. Combine starch with 200 ml. cold compote, mix thoroughly. Bring the remaining liquid to a boil in a heat-resistant container.
2. Next, begin to carefully pour the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait another 5 minutes, remove from heat.

Thick jelly dessert

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

1. Mix 250 ml. cold compote and starch. Rinse the berries and pass through a blender. Next, combine with the rest of the liquid.
2. Send the mixture to cook in an enamel container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
3. Simmer the mixture for about 25 minutes on low heat. Pour the jelly into the molds, put it in cool place. Serve with cream.

Milk-based jelly with strawberries

• chicken egg - 1 pc.
• milk - 1 l.
• vanillin - on the tip of a knife
• starch - 55 gr.
• sugar - to taste
• fresh strawberries - 250 gr.

1. Rinse the strawberries thoroughly, remove the stems and dry. Next, the berries need to be passed through a blender. Squeeze the resulting puree in a double-cloth.
2. Combine egg, sugar, vanillin and strawberry porridge in an enamel pan. Pour in 750 ml. milk, mix thoroughly and place over medium heat.
3. At the same time, mix the starch with the remaining cold milk. Bring the mixture to a boil on the stove, then reduce the heat to low. At the same time, do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, carefully add the mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Pumpkin jelly

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

1. Chop the pumpkin into small cubes. Let it cook for about half an hour until full readiness. Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk into an enamel container, wait until the first bubbles appear. Connect pumpkin porridge with hot liquid and sugar.
3. At the same time, dilute potato starch in 200 ml. cool milk. Pour the mixture into a common container and bring to a boil over low heat. Cook for 10 minutes, stir the jelly constantly.
4. After preparing the drink, pour the mixture into mugs and grind Walnut. Sprinkle the mixture over the jelly and add a few cranberries.

• black bread - 40 gr.
• milk - 1 l.
• oatmeal - 450 gr.
• honey - 65 gr.

1. In the evening, combine milk, oatmeal and black bread. After waking up, take out a slice. Grind the flakes through a fine sieve into a suitable container.
2. At the exit you will receive oat milk, add diluted starch and water to it. Send the composition to the stove. Turn the burner to low.
3. Gradually add honey and stir thoroughly until it boils. Next, remove the jelly from the stove, let it cool, and consume.

1. To enhance the taste, a few grams of citric acid are added to the mixture of starch and water. When you start cooking the main mixture, pour in the mixture as usual and stir thoroughly.
2. To enhance the aroma of the drink, you can add the zest of any citrus fruit to the jelly. Don't be afraid to experiment with different spices.
3. If you decide to cook jelly in milk, to achieve delicate taste Cooks recommend adding corn starch instead of potato starch. It is a little harder to find, the composition will cost more than regular powder.
4. If you decide to make a full-fledged dessert from jelly that can be eaten with a spoon, hot composition must be poured into pre-processed forms. Pre-wet the dishes and sprinkle a little granulated sugar. So you can easily post it on flat dish and decorate to taste.
5. When mixing starch with the main mass, pour it in slowly and along the edge of the pan. Such manipulations will help avoid the appearance of lumps. Among other things, if you want to get a dessert, you only need to cook it over low heat from start to finish.
6. Liquid jelly turns out when the composition just begins to boil. Just wait a couple more minutes and turn off the stove. The drink should be prepared in an enamel pan and stirred constantly with a wooden spatula. This way you will avoid unpleasant odors from metal appliances.

Make your household happy various variations jelly. Prepare traditional drink, and also try other drink options. Find out for yourself perfect recipe and make it a family treat.

Video: how to cook jelly from frozen berries

We have all been familiar with jelly since childhood; it is a tasty and satisfying drink that is very easy to prepare at home. To diversify their baby's menu, many mothers wonder when they can give jelly to their child, what types of jelly there are, and how to prepare it themselves.

Can children have jelly?

Kissel is a gelatinous drink, dessert or main course based on starch or grains. Kissel is tasty, satisfying and healthy treat, to which vitamin-rich fruits, berries and vegetables are added. Kissel is included in the menu of kindergartens and schools. Therefore, when asked whether it is possible to give jelly to children, we answer that it is not only possible, but also necessary. Let's look at how jelly is useful and at what age you can give it to a child.

Kissel has the following positive effects on the body:

Envelops, relieves irritation from the mucous wall of the gastrointestinal tract;
- has a strengthening effect;
- helps to gain weight;
- strengthens the immune system.

Which children are recommended for jelly?

With gastrointestinal diseases (chronic gastritis, colitis, pancreatitis, cholecystitis).

During the recovery period after any operations.

During the recovery period for intestinal infection.

For frequent diarrhea.

For weight gain in low birth weight children.

At colds.

As a treat to expand a child's menu.

Which children should not eat jelly?

Kissel is harmful for children suffering from constipation and overweight, as well as if the child is diagnosed with diabetes. If a child has a tendency to allergies, then you need to be careful about the composition of this drink. Berries and fruits should be introduced one by one and the body’s reaction should be observed. It is not recommended to give jelly to a child made from exotic fruits and berries.

At what age can a child have jelly?

Kissels can be given to babies after 10-11 months, since starch from this age is completely absorbed by the child’s body, and cultivated grains (oatmeal or peas) are gradually included in the child’s diet. But still, jelly is given to a child under one year old as rare dish- no more than 1-2 times a week. It is better to give compote to infants up to one year old.

How much and when to give jelly to children

Kissel is served warm for an afternoon snack or during lunch as a dessert.
A child after 1 year can enjoy plenty of jelly, since children up to one year old are given 50-80 ml of jelly 1-2 times a week.

The norms of jelly for children from 1 to 3 years old are about 100-150 ml per day, from 3 to 6 years old - 150-200 ml, and for children over 6 years old up to 400 ml per day. Kissel is very high-calorie product, therefore, you should not exceed the daily norms, otherwise the child may become obese, and overeating sweets fruit jelly may lead to caries. It is recommended to introduce jelly into the child’s menu after 1 year, 2-4 times a week.

Kissel can be either thick or liquid. And depending on this it will be a drink or food. The thickness of the jelly is regulated by the content of starch or cereals in it.
Liquid jelly will be obtained if the concentration of starch does not exceed 1 tablespoon per 1 liter of liquid. Medium-thick jelly - at 2 tablespoons per liter of liquid and thick jelly at 3 tablespoons per 1 liter of liquid.

Kissel from potato starch By taste qualities no different from jelly made from corn starch or another. Therefore, you can take any potato, corn, wheat or rice starch, and the consistency of the jelly will be almost the same, but potato and rice starch it is thicker than others. For children under one year old, you should cook a thinner jelly, and then you can gradually increase the thickness.

For children under one year old, no sugar is added to the jelly and only those fruits, vegetables and berries are used that are already in the infant’s diet. Milk jelly can be given to a child only after 1 year.

Better to use fresh food, if frozen, then of our own production.
You should drink only freshly prepared jelly, as the product cannot be reheated.

Note! You cannot boil the jelly for a long time, as it can become lumps. The jelly is cooked until bubbles appear, and then turned off and cooled.

The jelly is poured into cups, in which it cools and thickens.
Detailed recipes for jelly with different ingredients are described below. The main method of preparation is this.

Starch jelly for children

1 glass fresh berries or 200 g of fruits (vegetables),
1 liter of water,
1/2 cup (1 tablespoon of sugar per cup of broth),
1-2 tbsp. spoons of starch.

Fresh fruits, vegetables and berries are cut into small pieces and cook until tender, take them out and rub through a sieve or blender. Add sugar and pureed fruits to the resulting broth and wait until it boils. Then the starch is diluted in boiled cold water, which is then introduced into the broth in a thin stream, wait for the first bubbles and turn it off. The jelly cools and thickens.

What kind of jelly can you give to a child for the first time?

The introduction of jelly to the child begins with ordinary fruits, apples or pears. The baby should already be used to these fruits and should not be allergic to them. Boil liquid jelly and give the baby 1 teaspoon, then watch the child. If there are no undesirable reactions, then you can introduce jelly into the child’s menu once a day, 1-2 times a week, gradually increasing the portion.

Fruit and/or berry jelly is the most popular in children's nutrition. They include various fruits and berries or juice from them, as well as starch and sugar. Sugar is added to the diet of children only after 1 year; before the age of 1, they try to use sweet fruits.
Kissel made from berries and fruits is consumed as a dessert; it is often served with cottage cheese or casserole.

Depending on the composition of the fruit or berry jelly, it may have certain beneficial properties.

Composition of jelly from berries and fruits (table)

Vegetable jelly for children

Less popular than fruit and berry, but young children really like it. To prepare it, vegetables such as pumpkin, carrots, rhubarb, sorrel, as well as starch and sugar are used. After introducing these products into your child’s diet, you can safely begin preparing jelly.

Oatmeal jelly is essentially liquid oatmeal, only without the cake. To prepare it, finely ground oatmeal or rolled oats are used. Since oatmeal contains gluten, which may not be tolerated by children, oatmeal jelly introduced after 10 months.

This jelly will reduce bloating, normalize the gastrointestinal tract, and have a strengthening effect. Oatmeal jelly is prepared using water or milk with added sugar. You can learn how to prepare oatmeal for babies from the article on our website.

Milk jelly is not suitable for feeding children with gastrointestinal problems; it is just a tasty high-calorie treat. It contains milk, sugar and starch. Kissel with milk can be prepared for children from 1 year old. You can also add to it egg white, fruits, berries, vegetables and their juices.

To make this dessert a real delicacy, you can add cocoa, chocolate, grated nuts, but thanks to this delicious composition It can only be used for children from 3 years of age.

Ready-made jelly and concentrate for children

Completely ready-to-use liquid jelly is produced by FrutoNyanya with raspberries, cherries, cranberries and black currants; it can be introduced into a child’s diet after a year.
Kissel from concentrates for children is produced by many different companies; this product is approved for feeding children from 3 years of age. It comes in the form of powder or granules that just need to be poured hot water. There are also mixtures that need to be boiled for a few minutes.

Note! The choice of concentrated jelly must be approached with caution; make sure that it does not contain dyes, flavors and preservatives.

Is it possible for a child to have jelly with diarrhea?

If a child has loose stools, then jelly can be added to his menu. It has a strengthening, enveloping, calming effect. Starch as a sorbent neutralizes harmful substances. For the diarrhea jelly recipe, it is better to use corn starch, oatmeal, blueberries and pears.

Kissel from frozen berries and starch for a child

1.5 cups frozen berries (cherries, strawberries, blueberries, black currants),
1 liter of water,
1 tbsp. a spoonful of sugar per glass of broth (1/2 cup),
2 tbsp. spoons of starch (potato or corn).

The berries are thawed and boiled, wiped and added again to the broth along with sand; when the broth boils, starch dissolved in cold water should be slowly added to it. Bring to a boil and cool.

Berry jelly recipe for children

2 cups pitted cherries
Starch 1 tbsp. spoon
2 glasses of water
1/3 glasses of sugar.

Remove the pits from the cherries and pour boiling water over them, then strain the juice through cheesecloth. Cook the squeezed berries for 3 minutes, add sugar, juice and bring to a boil, slowly stirring, pour in the starch diluted with water and let it boil, cool.

1/3 cup oatmeal
1 glass of boiled water
1 glass of milk or water.

Grind the oatmeal in a blender, add boiled water and leave for several hours to swell, or overnight. Strain the infusion, add milk and a little sugar, boil everything until thickened. This oatmeal jelly can be given to a child from 10 months.

Oatmeal jelly for children with sourdough

This oatmeal jelly is only suitable for children over 3 years of age.

150 g oat flakes,
2 liters warm water,
a piece rye bread or 1/4 cup kefir.

To prepare this recipe, pour oatmeal with warm water, then add bread or kefir and leave in a warm place to steep for 10-20 hours, or overnight. Then the mixture is rubbed through a sieve or blender and left for another 6-8 hours. After time, the settled clear liquid is drained, and jelly is made from the thick mixture. Add 2 times more water in volume than it does and boil it. This recipe is very beneficial for the health and functioning of the gastrointestinal tract, and does not lead to the formation of excess weight.

Milk jelly for children

This is a recipe for milk jelly for children after 1 year.

1 liter of milk
1/2 cup sugar
1-2 tbsp. spoons of starch.

Bring 3 cups of milk to a boil, add sugar and starch slowly diluted with the remaining milk, stir thoroughly until the mixture boils, remove from heat. IN milk jelly You can add fresh fruits and berries after cooking or immediately from the start of cooking. You can also add chocolate or cocoa at the beginning of cooking or sprinkle grated chocolate on top of the finished jelly.

Cranberry jelly for children

1 cup cranberries
1.5 tbsp. spoons of starch
3/4 cup sugar.

Cranberry jelly for children is prepared from fresh berries, which are poured with 0.5 cups of water and ground through a sieve or gauze. The resulting cake is boiled in 2 glasses of water for about 10 minutes, then the broth is filtered. The berry cake is thrown away, and sugar and starch gradually diluted with water are added to the broth; as soon as the first bubbles appear, the broth is removed from the heat. Add a drop to the resulting hot jelly lemon juice and mashed cranberry juice. Let it cool.

Apple jelly for children

500 ml water
1 tbsp. spoon of starch
1 apple.

Apple jelly for children is very easy to prepare. Take one apple, peel and seeds, cut into small pieces, pour boiling water over them and squeeze the juice out of them. Apple pulp boil for about 10 minutes, add 1 tsp sugar if desired, slowly add starch diluted with water into the broth and bring the broth to a boil, remove from heat and add the squeezed Apple juice. Instead of an apple, you can use a pear or half of both. You can find other apple recipes for babies in another article on our website.

Corn jelly for children with raspberries

Jelly made from corn starch for a child will be more liquid consistency Compared to potato starch, it will be easier to drink.

2 tbsp. tablespoons corn starch
2 cups raspberries
1 liter of water
2-3 tbsp. spoon of sugar.

Wipe the raspberries, cook in boiling water for 5-10 minutes, then strain the broth and put it on the fire, add sugar and starch diluted in a small amount of water, bring to a boil and remove from the heat.

Jelly made from jam for a child

Children over 2 years old can make jelly from jam. This recipe is very convenient for the winter season. In addition, this recipe is often used in kindergartens.

Liquid berry and fruit jam without seeds or jam 200 g
2 liters of water
3 tbsp. spoons of starch.

Dissolve starch in a small amount of water. Boil the rest of the water, add jam, stir well. When the broth boils, remove it from the heat and strain through a sieve or blender. Then put it on the fire and slowly add starch there; as soon as the broth starts to boil, remove it from the heat.

This jam jelly can be used as a gravy for casseroles, pancakes and puddings.

Banana jelly for children

1 banana
1 glass of water
1 tbsp. spoon of sugar.

Banana cough jelly for children is very easy to prepare; we don’t even need starch.

Peel the banana and cut into small pieces, mash with a fork or blender. Place the banana pulp in a warm-keeping container. Pour sugar into the resulting mixture and pour boiling water, place and close the lid. Let the mixture sit for about 30 minutes. Then mix and give to your child. Read how to prepare banana puree for babies on our website.

Kissel with currants

2 cups currants (black, red or white)
1 liter of water
2 tbsp. spoons of starch
1/2 cup sugar.

Rinse the currants and pour boiling water over them, squeeze out the juice through a sieve or cheesecloth. Boil the berry cake in water, when the broth boils, strain it, add sugar to the strained broth and bring to a boil, slowly add the diluted starch and currant juice, as soon as it boils, remove from the heat.

Pea jelly for children

Pea jelly can be consumed by children over 3 years old; it is no longer a dessert. It is very reminiscent of a puree soup or a main course.

Peas 200 gr.
Water 1 liter
Salt, vegetable oil and spices to taste.

Grind the peas in a blender to flour. Fill in pea flour water in a ratio of 1:2, bring to a boil, stirring constantly and turn the heat to low, continue stirring until the mixture thickens. Add salt, spices and vegetable oil, remove from heat. You can add fresh herbs, onions, vegetables or mushrooms.

Rhubarb jelly

300 g rhubarb
1 liter of water
2 tbsp. spoons of starch
2-3 tbsp. spoon of sugar.

The rhubarb should be washed and peeled, then cut into small pieces. Cook the rhubarb in boiling water for 10-15 minutes, then strain and grind the rhubarb through a sieve. Bring the resulting broth and pureed rhubarb to a boil, add sugar and slowly add dissolved starch. When the broth boils, remove from heat and pour into molds.

Pumpkin jelly

500 g pumpkin
4 tbsp. milk
1/2 cup water

40 g butter
4 tbsp. tablespoons corn starch
1/2 teaspoon vanilla sugar.

Slice the pumpkin small cubes, simmer the pumpkin with oil and a little water until cooked. Rub the stewed pumpkin through a sieve, add milk, sugar and vanillin. The resulting mixture is brought to a boil and the diluted cornstarch is slowly added. As soon as the pumpkin jelly boils, remove it and pour it. Read about other pumpkin recipes for babies on our website.

Carrot jelly

4 carrots
1 liter of water
1 glass of berry juice
2-3 tbsp. spoons of sugar
3 tbsp. spoons of starch.

The carrots should be grated coarse grater and place in boiling water, then add granulated sugar and cook until tender. Rub the carrots through a sieve, add back, slowly add the starch diluted in berry juice, as the carrot jelly boils, pour into the molds. You can read how to prepare carrot puree for babies in another article.

Homemade jelly for a child

3 tablespoons starch
2-3 tbsp. spoons of granulated sugar
500 g carrots
1 liter of milk
0.5 teaspoon vanilla sugar.

Finely chop the carrots or grate them on a coarse grater, simmer until tender in a small amount of water, then wipe them and add sugar, vanillin and milk, bring the mixture to a boil and slowly pour in the diluted starch.

Step-by-step recipes for making corn jelly with berries, jam and dried fruits

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

84 kcal.

Option 1: Classic corn jelly recipe

Corn starch jelly is a dish that has an extremely beneficial effect on the human body. It is softer than potato starch, contains protein, and helps improve digestion. Thanks to mild taste and benefits, corn jelly is recommended to be included in the diet of children over one year of age. You can add fresh, frozen berries, jam or dried fruits to the jelly base - this way you will get a completely dietary dessert.

Ingredients:

• 400 gr. fresh currants;
• six tablespoons of cornstarch;
• liter of water;
• five tablespoons of sugar.

Step-by-step recipe for corn jelly

Place the berries in a cup and fill with water. Rinse thoroughly, tear off the stems and pour the berries into the pan in which the jelly will be prepared.

Add granulated sugar to the currants. You can add a little vanilla sugar to taste. Pour a liter of hot water, stir and place over medium heat.

When the water begins to boil, cook for about 10 minutes more to soften the berries.

In a bowl, mix cornstarch and three tablespoons of cold water. Mix thoroughly and pour the resulting mixture in small parts into the pan with the berries, remembering to constantly stir with a spoon.

The jelly will quickly thicken. Cook on the lowest heat for a couple of minutes and turn off the stove. The jelly should not boil.

Cool the corn jelly with currants slightly and pour into serving glasses. Instead of currants, you can use any other berries to your taste.

Option 2: Quick corn jelly recipe

Corn starch makes the jelly cloudy, but at the same time more tender and sweet. You can quickly and easily cook jelly in milk - like this gentle option Even children will like the dishes.

Ingredients:

• 6 glasses of milk;
• half a glass of starch;
• four tablespoons of sugar.

How to quickly cook corn jelly

Pour five glasses of milk into a saucepan and place on the stove. To prevent the milk from burning to the bottom, you need to remove it from the refrigerator in advance so that the milk reaches room temperature.

Pour a glass of cold milk into a separate cup. Add cornstarch and stir thoroughly.

When the milk in the pan comes to a boil, you need to slowly pour the diluted starch into it, while stirring the entire mixture with a spoon.

Add a pinch of salt and sugar. Reduce the heat and wait for the milk to boil again, vigorously stirring the jelly with a spoon. After this, immediately turn off the stove.

Let the milk jelly cool a little and brew. After this, pour into glasses; before serving, you can garnish with fresh berries or pieces of fruit.

Option 3: Corn jelly with jam

One of the most popular ways to make jelly is a recipe with berry jam. Sweet and sour currant jam is best. Preparing jelly is also simple, and for variety you can add fresh fruits.

Ingredients:

• four tablespoons of jam;
• three unsweetened apples;
• two tablespoons of corn starch;
• liter of water;
• teaspoon of citric acid.

How to cook

Pour water into a saucepan and put on fire.

Peel the apples and remove the core and seeds. Cut the pulp into small pieces so that they are not clearly felt in the jelly. If the apples are very sour, you can add a little more sugar or a spoonful of honey to the jelly. If the dish is being prepared for children, it is better to bake the apples first.

Place the prepared apple pulp into a pan of water when it boils. After 6-8 minutes, pour in the jam. It is advisable to use seedless berry jam. Cover the pan with a lid, reduce heat and continue cooking for about 12-15 minutes.

In a separate deep plate, combine starch and a glass of liquid from the pan with apples and jam, which should first be cooled to room temperature. Starch should be poured into the liquid in a thin stream, while actively stirring it with a tablespoon so that no lumps arise.

When the starch mixture reaches homogeneity, pour it through a fine sieve into a saucepan. To prevent the starch in the boiling compote from seizing in lumps, it also needs to be constantly stirred with a spoon.

Add citric acid, stir and cook on medium or low heat about 10-13 more minutes. Sometimes the jelly needs to be stirred so that the consistency of the drink remains tender.

Give the finished jelly time to cool to room temperature. After this, you can pour into mugs and serve.

Option 4: Corn jelly with dried fruits

During the cold season, you can use dried fruits to cook a delicious warming jelly with corn starch. To make the drink even more healthy, it is recommended to add lingonberries - they can be frozen or fresh.

Ingredients:

• a glass of dried fruits;
• a cup of lingonberries;
• liter of milk;
• liter of water;
• five tablespoons of sugar
• seven tablespoons of cornstarch;
• vanilla pod.

Step by step recipe

Pour dried fruits into a deep plate and fill with slightly warmed water. Leave to soak for ten minutes.

Defrost lingonberries. Drain the dried fruits, pour them along with the berries into a saucepan, add water and put on fire. When the compote starts to boil, add 4 tablespoons of granulated sugar.

Reduce heat under the pan and cook for about 18-20 minutes, then strain through a sieve.

Combine two tablespoons of starch with three tablespoons of water, mix well. Slowly pour the mixture into the compote and stir constantly until the mixture begins to thicken. After this, turn off the fire.

Pour the jelly into glasses, filling them halfway and refrigerate.

Pour milk into another pan, add the remaining sugar, stir and add a vanilla pod. Cook until the mixture begins to boil.

Dilute three tablespoons of starch in four tablespoons of water and pour into the milk, stirring with a spoon until the jelly becomes thick.

Add the cooled milk jelly to the glasses as a second layer. Top with lingonberries and serve. Bon appetit!

Kissel refers to traditional dishes Russian cuisine, and our great-grandmothers knew the secrets of its preparation. However, this is not just a drink - it has benefits for human body has long been proven by doctors. Firstly, it not only copes remarkably well with the manifestations of colds - cough, runny nose, wheezing - but also has a beneficial effect on gastrointestinal tract. Having a dense, thick and at the same time soft consistency, jelly envelops the walls of the stomach, thereby relieving cramps and reducing pain.

Secondly, the drink is unusually satisfying and, oddly enough, light dish. It can be made from potato and corn starch, with fruits, berries, homemade jam, milk, honey, pumpkin, rhubarb. The list goes on and on, because each recipe is an individual combination various ingredients, proportions and tastes. If your child has a cold, take the time to prepare a drink from rose hips. You just need to dilute the starch, soak the berries for a while and cook the jelly. It will not only help the baby cope with a cold as quickly as possible, but will also increase the defenses of the young body, because rose hips are a real treasure trove vitamins

Over the many years of its existence, jelly has undergone significant changes. Previously, it was customary to make it on the basis of pre-fermented cereal crops (this is where the name of the drink came from). However, modern housewives do not need to suffer for a long time - it is enough to purchase a ready-made thickener. Kissel is usually made from potato starch, less often - from corn starch. The first one gives future drink thicker and more transparent consistency. The second, on the contrary, allows you to prepare a dense, “cloudy” syrup that flows quite well.

If you are using a recipe based on potato starch, but due to the lack of this ingredient you decide to replace it with corn starch, keep in mind that it is less viscous, so you need to increase the proportions. That is, take twice as much thickener as indicated in the recipe. There are a lot of nuances in preparing the drink, so we suggest that you master in practice all the subtleties of the great skill of cooking. Moreover, it is not at all difficult and will take a minimum of time.

Kissel “Vitamin charge” from rosehip

How much has been said by doctors about the positive qualities of rose hips - all the advantages cannot be counted. Its benefits are undeniable and have long been proven. First of all, rose hips are a powerful source huge amount vitamins: C, K, E (in seeds), B1 and B2, P. They are 10 times richer in ascorbic acid content black currant and at 50 - lemon. In addition, a decoction of rose hips has a diuretic, anti-inflammatory, choleretic, and also bactericidal effect. And it also perfectly helps with general weakening of the body, anemia and atherosclerosis.

We think that now there is no need to convince you that rose hips must at least sometimes appear in every person’s diet. You can make tea from it, prepare aromatic liquid drink or cook thick jelly. You just need to pick up this recipe and get to work. Please note that the berries must be well infused, then the broth will be rich and tasty.

Ingredients:

• half a lemon
• starch - depending on the desired thickness
• two handfuls of rose hips (approximately 70-90 grams)
• five large spoons of granulated sugar
• one liter of cool water

Cooking method:

How much starch should be added to jelly? This will tell you the desired consistency of the future drink. Modern cooks distinguish five types. For example, if you want to make liquid jelly, it is enough to take one tablespoon of thickener, which is about ten to fifteen grams per 1000 milliliters of water. For a denser state, add 30 grams, and to cook a very thick jelly, similar to pudding, you will need about six large spoons of potato starch.

One more point should be noted: first, the thickener should be diluted in chilled boiled water, mix thoroughly, and then quickly pour directly into the boiling drink. In this case, it should be introduced not into the center of the pan, but closer to its edges, which will allow you to obtain a more homogeneous jelly. If you're ready to master the basics culinary skills, let's get started. First, read the recipe carefully, and then consolidate your knowledge in practice.

Place the washed rose hips in a small bowl and cover with two cups of cold water. After two or three hours, strain the infusion, mash the fruits well with a mortar and simmer over low heat. After fifteen minutes, add granulated sugar, previously prepared and strained berry syrup and freshly squeezed sour juice(about one teaspoon). The latter can be replaced with citric acid. Now you need to dilute the starch: pour it into a small bowl and stir with water until it dissolves. As soon as the jelly begins to boil, quickly pour the thickener into it and cook for some more time with constant stirring.

Before serving “Vitamin Charge”, cool it well. By the way, to prevent a film from forming on the surface of the drink, sprinkle it with a small amount of sugar. It will be tastier if you serve the jelly with fresh berries: black or red currants, raspberries. You can also add prunes or dried apricots, previously soaked in hot water. If you wish, diversify the recipe by adding sweet fruits from strawberry jam. Bon appetit!

Kissel made from wine and jam

If you don’t know how to cook jelly from starch, don’t worry - now it will be very easy to cope with the task. We offer a simple recipe for an appetizing drink that is familiar to many since childhood. Semi-liquid jelly made from jam will remind you of pleasant moments spent playing pranks with friends. It can be prepared simply with sweet syrup, but we decided to experiment a little by adding dry wine, which will add a special piquancy.

Ingredients:

• 25 grams granulated sugar
• 0.5 cups dry red wine
• tablespoon (level) potato starch
• 50 grams of strawberry or any other jam
• 225 milliliters boiled and pre-cooled water

Cooking method:

To begin, combine water and red wine in one pan, then place the dishes on slow fire and turn the burner to low. While the liquid is heating, remove the fruits from the jam, leaving only sweet syrup. Go to the next stage: now you need to dilute it in water specified quantity starch. Pour the sugar into the pan, add the syrup and very quickly add the thickener. Brew the drink, stirring regularly, for about ten minutes. Then cool, distribute into serving glasses and serve. If you don’t want a film to form on the surface of the jelly, sprinkle it with sugar (about a handful is needed) and cover with a lid or plastic.

Apple drink

When getting fresh fruit is problematic, you can make jelly from homemade jam, use frozen berries - raspberries, currants, cherries, gooseberries - or resort to another method. We offer a recipe apple drink from dried White filling. It is better to prepare it using potato starch, since corn starch is more suitable for biscuit dough, delicate sauces and desserts. It gives dishes a softer taste.

Ingredients:

• cold water - four glasses
• three teaspoons potato starch
• sugar - to taste
• 130 grams dried apples (we used White filling, however, you can add any fruit)

Cooking method:

Soak dried apples briefly (about fifteen minutes) in hot water. Then transfer to a saucepan, add a fresh portion of cold liquid and simmer over low heat. When they begin to fall apart and become soft, rub them through a sieve. Throw away the excess pulp and skin, pour the broth back into the bowl and continue cooking. Dissolve the starch in a small amount of water and combine it with the rest of the ingredients. Stir the jelly constantly so that it does not form lumps. When the drink has thickened enough, turn off the burner and cool it.

If desired, you can change the recipe, for example, make jelly with fresh apples. Select the variety depending on the taste you want. If it's sweet, buy Mackintosh, Golden or Fuji. Fruits such as Idared, Simerenko or Antonovka will make the drink slightly sour. To achieve a thick, dense consistency, add 15-25 grams of starch, and add vanilla sugar for flavor.

Creamy jelly "Children's" with fresh apricots

The benefit of jelly for a sick stomach is that it envelops its walls, reducing pain. Therefore, doctors recommend that everyone who experiences problems with the digestive tract at least occasionally use this sweet drink. It is made from jam based on dried or frozen berries - prunes, rose hips, currants - as well as fresh fruit. Not every child will be delighted with jelly, but there is a recipe that is perfect for children. No kid will refuse such a delicious creamy drink, you'll see.

Ingredients:

• three cups medium fat cream
• 150 grams of ice cream Sundae
• 15 grams starch (potato starch is recommended)
• nine large apricots
• 20 grams of sugar
• two tablespoons (tablespoons) of sweet berry syrup or jam
• vanillin - optional

Cooking method:

First of all, dissolve the starch in a few milliliters of warm cream, mix well in the remaining milk product add granulated sugar and vanillin. Place the dishes on the stove and heat the resulting liquid over low heat. At the very end, add starch, pouring it in a thin stream. Please note that this needs to be done very quickly, then the jelly will come out homogeneous and without lumps. Keep it on the stove for about five more minutes, stirring constantly. Then turn off the burner and put the drink aside to cool.

If you are preparing jelly for yourself, then you can stop at this stage. However, the “children’s” recipe requires a little more effort: distribute the mixture into glass vases, decorate each serving with a scoop of ice cream and apricots, cut into small cubes. Then top with homemade jam or store-bought berry syrup. We think the baby will appreciate your efforts.

Orange drink

You have already learned the secrets of making creamy, fruity and jelly made from homemade jam. Now we move to another level of culinary skill. Recipe orange drink can be used not only in Everyday life- why not treat them to friends gathered in your house? Thanks to citruses, the jelly will be incredibly tasty, rich and aromatic. You can even experiment a little by adding tangerines.

Ingredients:

• liter of pasteurized milk
• three medium oranges
• four chicken yolks
• sugar - 100 grams
• 25 grams starch

Cooking method:

This jelly belongs not to drinks, but to desserts. Thanks to a large number starch it turns out quite thick and appearance resembles a not too hardened pudding. Incredible aroma Oranges add flavor to the dish. So let's start cooking. First, cut a thin layer of peel from one citrus, and squeeze out the juice from the remaining pulp. Then take two oranges, peel them and cut them into thin slices. Now put them in a bowl and sprinkle with granulated sugar. Pour the juice on top and close the lid tightly. Put the dishes away in the cold and take care of the rest of the ingredients.

Separate the whites and thoroughly whisk the yolks with sugar. Place milk with chopped zest on low heat. There is no need to bring the liquid to a boil - as soon as it starts to boil slightly, pour it into it egg yolk and starch. Dissolve the latter in a small amount of milk in advance. Keep the mixture on the stove for about seven more minutes, remembering to stir. When the jelly thickens, pour it into a shallow bowl and put it in the refrigerator. Then stick candied orange slices into it and serve to your guests. Drizzle the food with aromatic fruit syrup.

How much starch to use for jelly is up to each housewife to decide for herself. As noted above, one or two tablespoons will allow you to prepare a semi-liquid drink, and six to eight will make it very thick, similar to a soufflé. If you add freshly squeezed berry juice, introduce it at the very end, after the thickener. In addition, to prevent the mixture from seizing in lumps, it should be cooked over very low heat with constant stirring. Otherwise, you can expect a fiasco - the jelly will turn out “lumpy” and unappetizing in appearance.

In winter, when purchasing fresh fruit is quite problematic, it is recommended to use prunes, dried apricots, dried apples, pears, frozen raspberries, strawberries, cherries, currants. Preparations for future jelly can be made in the summer. To fruit drink has not lost its attractiveness, take a little advice: add a little citric acid diluted in warm water.

There are some types of jelly drinks that do without starch, while still obtaining the necessary thick consistency. For the most part, these are dairy and cereal types of jelly. Those who prefer fruit and berry varieties cannot do without knowledge of how to cook jelly from starch. Most often, it is the potato type that is used for this.

The benefits of starch in jelly

Along with the fact that jelly made from natural ingredients, has incredible benefits Due to its rich natural composition - the presence of vitamins, minerals, the benefit of starch jelly also lies in its nutritional value. It is thanks to this that the presence of carbohydrates is observed in the composition of the drink. Drinking jelly during the day helps suppress the feeling of hunger for a long time.

The next thing that starch jelly is useful for is its enveloping property, which turns out to be therapeutic effect on the mucous membrane of the stomach and intestines.

Cooking features

The required consistency for jelly is given by starch added to their recipe or a substance that can perform its function - corn starch or cereal flour (oats, rice, flax). But in order to get the desired density of the drink, you need to follow the prescription dosages - how much thickener to add.

The method of cooking jelly from starch so that it turns out liquid differs only in its proportion. Even inexperienced housewives can cope with this task. Knowing how to properly cook jelly from starch, you can adjust its consistency yourself. By standard norms- for 1 liter of jelly, how much starch needs to be diluted are the following indicators:

1. Liquid jelly is prepared from 1 tbsp. l. starch.
2. The amount of starch for medium-thick jelly is 2 tbsp. l.
3. For thick jelly, add 4 tbsp. l. starch.

There are many ways to prepare jelly from starch and berries. But the best is still considered to be ready-made juice, on the basis of which the drink is brewed. It's fast, tasty and natural.

One of the most common recipes among housewives is how to cook thick jelly from starch and juice:

1. Take 1 liter of juice. Add 2-3 tbsp to 750 ml of juice. l. Sahara. The amount may vary depending on the sweetness of the berry. Boil the juice.
2. While the berry syrup is boiling, dilute 2 tbsp in 1 glass of cold juice. l. potato starch.
3. Carefully pour the starch mixture into the boiling syrup and bring to a boil, turn off.
4. Leave until cool.

The method for diluting starch for jelly can be different: it can be diluted in the base of the drink - juice or compote, milk, or in cold water. Some housewives use a less troublesome method - how to dilute starch for jelly. They simply add it to the liquid composition immediately, but increase the cooking time by 1-2 minutes.

It is very important how much starch is needed for jelly prepared for small children. According to the technological map compiled for preschool institutions - per 100 g finished product it is necessary to add no more than 1.5 g of starch.

The recipe for jelly with starch and juice allows you to prepare a very aromatic, tasty and equally healthy dessert.

Compote jelly

The second most popular use as a base for jelly is compote. Cook jelly from compote and starch a little longer than when using natural juice, although this has almost no effect on the quality of taste. A recipe for making jelly from starch and compote may include fresh and frozen ingredients - fruits and berries:

1. For 1 liter of water, add 1-2 cups of fresh berries or 200 g of frozen ones. Depending on the desired saturation of the compote, you can add or increase the amount of fruit and berry composition.
2. Boil the compote for 10 minutes. After cooling, it should be strained.
3. Separately, dilute starch in a small amount of water - 3 tbsp. l. to make a medium-thick jelly. Stir.
4. Add 2 tbsp to boiling compote. l. sugar and pour in the mixed starch with a thin thread. Boil for 2 minutes.
5. Cool. Drink warm or chilled.

For some housewives, the recipe for jelly from compote and starch includes part of the compote instead of water to dilute the starch. But since it needs to be cooled, it takes a lot of time, which is often inconvenient. In view of this, it is better to cook jelly from starch by diluting it with a small amount of water (from 0.5 to 1 cup).

Housewives who have tried many ways to cook jelly from compote and starch already give preference ready-made drinks in the form of preservation and berries in own juice. This greatly reduces cooking time. In addition, with ready-made compotes There is no need to boil the finished jelly, just bring the drink to a boil.

Professional chefs have their own subtleties and secrets on how to cook jelly from starch from compote or other base:

1. The minimum amount of water or other liquid base is 1/4 cup, as many housewives believe, but in order for the jelly to pour out in an even stream, it is better to dilute the starch in 1 incomplete glass of liquid.
2. You can cook jelly from compote and starch using dried fruits and frozen berries. The following preparation for the winter is also suitable: canned compote in banks.
3. There is a peculiarity in which how long to cook jelly from starch has limitations - no more than 5 minutes. This period of time is used only for milk and cereal jelly or those that use rice or corn thickener. Optimal quantity time for fruit and berry jelly - 1-3 minutes no more. The readiness of the jelly is demonstrated by bubbles on the surface of the drink.
4. You can cook jelly at home from starch, even adding red wine, honey or kvass.
5. In standard proportions - how to properly cook jelly from starch, there are the following requirements: for liquid - 2 tbsp. l. per 1 liter of liquid, for thick liquids - 4 tbsp. l. or more, for medium consistency - 3 tbsp. l. These indicators are calculated with ingredients already added (berries, fruits, etc.).
6. Professionals recommend not cooking jelly in aluminum containers - the finished dish has a dull color.
7. To prevent jelly from compote, a recipe with starch or without berry components from forming a crust on the surface, it must be sprinkled with powdered sugar.
8. The container for thick jelly is moistened with water - this prevents the jelly from sticking to the walls.

It is worth remembering that you cannot store thick jelly for a long time in a ready-made hot form. They lose thickness. Thick jelly need to be cooled in cold water, placing the pan in a bowl with ice water. This type of drink should not be stirred frequently. finished form— it loses its thickness every time.

The rules for making jelly from starch require diluting this substance immediately before adding it to a liquid boiling base. Otherwise, over time it will settle and it will be difficult to pour it out carefully so that no lumps form.

1. Rice starch or rice flour, which are used when preparing this drink, can give the finished dish a cloudy, unsightly appearance. It is better to use it for sauces or creams with an opaque base.
2. After dilution with liquid, cornstarch requires straining. It is also best used in milk jelly and sauces.
3. Despite the rarity, wheat starch It is also on sale, but it cannot be used for cooking jelly.
4. Potato starch is ideal.

Kissels with corn starch

If desired, cook this delicious drink The main method that comes to mind is how to make jelly from starch, although sometimes you can do without it.

For example, jelly made from corn starch, the recipe of which includes its use, has its own characteristics:

1. The diluted starch in the liquid must be filtered.
2. Corn starch has weaker thickening properties, so its proportion should be 2 times greater than potato starch.
3. Corn starch makes the drink cloudy, so it is better to use it in dairy, chocolate types jelly.

Corn starch jelly has many recipes and cooking methods. His useful composition has a beneficial effect on the body, so it should become a frequent dish on the table, especially for children after one year. One of the options - how to cook jelly at home from corn starch will not be difficult even for completely inexperienced housewives:

1. Boil milk in the amount of 5 glasses. When it boils, pour in 0.5 cups of cornstarch diluted in a glass of cold milk, be sure to strain.
2. While the milk is boiling, stir the starch. Bring to a boil, after adding a little salt and 4 tbsp. l. Sahara. Reduce heat.
3. Bring to a boil again, stirring vigorously. Disable.
4. Let it brew.

The recipe for how to cook jelly from compote and corn starch will be no less tasty and unusual:

1. Boil 400 g of cranberries in 1 liter of water. You should get a total amount of water of 1 liter and 250 ml of compote. Add sugar. Boil for 3-5 minutes. Strain the berries.
2. Chop a glass of corn starch into 1 glass of cooled compote. Strain.
3. Pour into the boiling compote and, stirring, bring to a boil.
4. Serve the finished jelly cold as a dessert with whipped cream and powdered sugar.

Kissels without added starch

Incredibly delicious oatmeal jelly with almonds will delight both children and adults:

1. In order for the final product to be pleasant White color, it is not prepared from oatmeal, and from oats.
2. You need to crush 2 cups of oats, add 1 liter of water and leave in a warm place for 2-3 days.
3. Strain the finished mixture.
4. Place in a saucepan on the fire, add half a glass of juice almond milk, stirring and letting the drink boil several times.
5. Prepare a mold soaked in water and lay out the jelly. Let cool.
6. This dish is delicious with almond milk and honey.

Almond milk recipe: mix 1 part almonds and 3 parts water, put it in a blender and grind at high speed until it becomes milk. Strain through a sieve. The leftovers will be leftovers.

Every self-respecting housewife must have her own original recipe preparing jelly with or without starch. The main thing: to surprise and please your household.