How to cook homemade jelly from compote. Fruit jelly for a child

Spring is just around the corner, and with it a bunch of vitamins in the form of fresh fruits and vegetables, which will serve as the basis for delicious soft drinks. But what to do with the compote deposits left after the winter? You can use them to make fragrant jelly. Such a quick and uncomplicated way to dispose of not drunk compote will appeal to both adults and children. How to cook from compote, we will tell below.

compote jelly recipe

Ingredients:

compote - 3 l;

Cooking

Pour 3 liters of finished compote into a saucepan and bring to a boil. Pour 3 tablespoons of starch into one glass, and pour warm compote into another. Pouring the compote to the starch in a thin stream, dilute it, trying to do it so that lumps do not form in the solution.

As soon as it boils, reduce the fire to a minimum and, stirring constantly, pour the starch solution into the compote, stirring it thoroughly and continuously. As soon as the starch solution completely turns into compote, we brew the drink without boiling for 3-5 minutes, but keep in mind that the longer the jelly is boiled, the thinner it becomes. Fragrant jelly from compote and starch is ready.

How to make jelly from compote?

Kissels come in different densities and few people suspect that often a nutritious and thick drink is served as a dessert, resembling jelly in taste and appearance. This alternative is great for those who, for whatever reason, have given up gelatin in their diet.

Ingredients:

berry compote - 1 l;
potato starch, or corn starch - 3 tbsp. spoons with a slide;
berries, cream, powdered sugar - for decoration.

Cooking

We heat the berry compote on the stove and take a glass of drink. In parallel, sift the starch through a sieve into a small bowl to avoid the formation of lumps in the drink. Stirring constantly, pour warm compote to starch and make sure that no lumps form. Pour the concentrated starch solution into a saucepan with compote in a thin stream and mix thoroughly. Remove the drink from the heat and pour into bowls previously moistened with cold water. At the bottom of the bowls, you can put the berries caught from the compote. We put the forms with jelly in the refrigerator and wait until it cools completely. As soon as the jelly becomes dense, with a sharp movement we turn the bowl onto a plate, thereby removing it from the mold. Sprinkle the finished dessert with powdered sugar and decorate with whipped cream.

Kissel from cherry compote with curd cream

Ingredients:

For kissel:

cherry compote - 1 l;
dry white wine - 150 ml;
lemon zest - 1 teaspoon;
sugar - to taste;
starch - 3 tbsp. heaped spoons.

For cream:

cottage cheese - 250 g;
gelatin - 7 g;
sugar - 2 tbsp. spoons;
eggs - 2 pcs.;
vanilla extract - 1/2 teaspoon;
cream - 1 tbsp.;
salt - a pinch.

Cooking

Mix cherry compote with wine and put the liquid on the fire, adding lemon zest and sugar. Bring the compote to a boil, take a glass of liquid and dilute the starch in it. Pour the starch solution in a thin stream, constantly stirring the jelly. Cook jelly for 2-3 minutes and remove from heat. Pour the drink into bowls and put in the refrigerator until completely solidified.

For cream, gelatin is left to swell in cold water, and then we heat the solution until it is completely dissolved. We grind the cottage cheese through a sieve and mix with sugar and egg yolks, add vanilla extract there. Separately, beat the cream and egg whites to soft peaks. Carefully mix both air masses with the curd mixture and spread the cream on top of the frozen jelly. Leave the dessert in the refrigerator for another 1 hour.

A person needs to drink up to 2 liters of fluid per day - everyone knows this rule. That is why housewives strive to diversify their family's drink menu. Knowing how to cook jelly from starch, you can be sure that you have coped with the task of replenishing the diet, because there are a huge number of recipes for delicious thick broths.

An ancient health drink

Nutritious and dietary, tasty and healthy - this is only a small part of the definitions suitable for the old Russian dish - jelly. It has long been one of the most popular drinks in Rus'. Not without reason, several centuries ago, for kissels, people went to kissels, who prepared a decoction based on oats, honey and berry syrups. It was quite difficult to repeat such a recipe at home. However, decades passed, and with the beginning of the use of starch, they began to prepare a drink on their own.

Why is jelly so valuable? Firstly, those useful substances that are contained in the base and starch. And secondly, thanks to the consistency, the drink perfectly envelops the walls of the stomach and normalizes the functioning of the intestines, which has a beneficial effect on all body systems. So regular consumption of jelly helps to maintain health.

How to cook jelly from berries and starch?

Kissel does not have to be thick, as it was in the old days. By varying the amount of starch, you change the consistency of the drink. Here is the approximate amount of thickener per 1 tbsp. water depending on the purpose:

1 full st. l. for liquid jelly;
2 with top st. l. for a semi-liquid consistency;
3 art. l., to get a semi-thick drink;
4 tbsp. l. - and the jelly will be thick;
6 art. l. for a dessert that can be called jelly rather than jelly.

Many novice cooks are wary of jelly because of the lumps that form when starch is added to the drink. But getting rid of this problem is very simple: you need to dilute this substance separately, in a small amount of cold water, and pour it into the jelly as a solution. Then no lumps will interfere with making a delicious drink, for example, from berries. Sweet or sour fruits are considered classics of the genre in the preparation of jelly. It can be viburnum, cherry, cranberry, chokeberry, etc.

Ingredients:

250 g of any berries;
1 st. white sugar;
3 art. l. starch;
1 liter of filtered water.

Cooking:

We wash the berries with running water and squeeze the juice out of them.
Pour the resulting mass with water, put on fire and boil for 5-7 minutes.
We filter, throw away the cake, and put the broth again on medium heat. Bring to a boil, sugar.
In a bowl, dilute starch with cold water.
Pour the solution and juice of berries into the boiling compote.
After boiling turn it off and let it cool down a bit. The drink is ready.

Delicious jelly from jam

Do you know that jelly is not only a drink, but also a delicious sauce for cereals and casseroles? Especially if you cook it from jam.

Ingredients:

2 liters of filtered water;
4 tbsp. l. starch;
white sugar (to taste);
raspberry or any other jam (to taste).

Cooking:

Boil water and add jam to it. If it is with small bones (for example, raspberry), then it must be squeezed out. To do this, stretch the gauze over a bowl and pour the jam. Then we roll up the bag and squeeze the berries.
Sugar decoction.
In ½ st. Dissolve the starch in cold water.
Pour the solution along the walls of the pan and stir the jelly.
Turn off after boiling.

Such a drink can not only be drunk, but also used as a sweet gravy for dessert dishes, especially if you add 1 tbsp. l. more starch.

Useful jelly from compote

On the eve of spring and summer, and hence the new season of fresh berries and fruits, the relevance of compotes cooked for the winter is decreasing. But you can still find a use for them - to cook a tasty and healthy jelly.

Ingredients:

3 liters of any compote;
3 art. l. starch.

Cooking:

Pour the compote into a saucepan, leaving 1 tbsp. drink to dilute the starch, and put on a slow fire.
Pour starch into a glass, stir until smooth.
Slowly pour the solution into the boiling compote, stirring constantly.
Cook until boiling and turn off. Compote drink is ready.

If suddenly you went too far with the density of the drink, then pay attention: the longer the jelly is on fire, the more liquid it becomes.

Milk jelly for children

Milk jelly is one of the simplest and most common drink recipes. But few people know that berries, fruits, and lemon juice can be added to such a decoction to enhance the taste.

Ingredients:

500 ml low-fat milk;
3 art. l. starch;
2 tbsp. l. white sugar;
1 tsp vanillin.

Cooking:

In Arabic cuisine, kissel has a distant relative - sahleb. This drink is only prepared with raisins and coconut. The Russian version of such milk jelly can also be supplemented with cinnamon.

Ingredients:

1 liter of skimmed milk;
100 g raisins;
½ st. white sugar;
2 tsp vanillin;
1 tsp small coconut flakes;
2 tbsp. l. starch;
½ tsp cinnamon.

Cooking:

Pour the raisins with cold water and let it brew for 20 minutes.
Pour sugar and vanilla into slightly warmed milk.
Pour starch into a glass of water, stir well.
Pour the starch mixture into the milk.
Add raisins and stir until desired consistency.
Cool the drink, sprinkle with cinnamon and coconut flakes.

Kissel and compote are two favorite dessert drinks of the Slavic peoples.

Kissel is a Russian word meaning gelatinous (jelly-like) dish cooked from berry syrup or oat milk.

Compote (from the French word compote) is a sweet dessert drink. It is brewed from a mixture of fresh, dried or frozen berries and fruits.

In the recent past, lunch in a kindergarten, school, student and factory canteen necessarily ended with jelly or compote.

Now there are a lot of dessert sweet drinks: Pepsi, cola, lemonade, juice and others.

But jelly and compote are perhaps the most useful and affordable. How to cook jelly from starch and compote, every housewife should know.

Kissel, compote: a bit of history

The drink has been known in Rus' since time immemorial, it is mentioned in the annals of the end of the tenth century. But in those days, kissel was the main dish, cooked on sourdough, its main ingredients were oats, rye, wheat and peas, the taste of kissel was sour mealy jelly.

It got its name "kissel" because it was sour.

And only at the beginning of the 19th century they began to cook jelly with potato flour (starch) on a berry broth. This fashionable dish was first served in rich houses, and then it took root in ordinary Russian families. Kissel has become an obligatory funeral drink for the Orthodox.

In Moscow, Bolshoi and Maly Kiselny lanes are still preserved, in the past "kiselniks" lived and worked here - masters of brewing this drink.

The word "compote" for a liquid dessert made from dried fruits and fresh berries appeared in Russia in the 18th century. In France, the word came from there, compote is a fruit puree. However, the drink beloved by the common people, previously called vodka or uzvar, was renamed compote.

Kissel: cooking secrets

Kissel is a simple dish. Even an inexperienced hostess can cook it.

The dessert is usually prepared using potato starch. Many people imagine how to cook jelly from starch and compote, fruit drink, fresh berries or fruits.

However, in order for the drink to be prepared correctly, remember:

a portion of starch for a drink is first diluted in a small amount of cold water;
starch cannot be diluted in advance, it will settle to the bottom of the liquid and lose its effectiveness, it must be cooked only just before being put into the dish being prepared;
diluted starch pour in a thin stream;
it is necessary to quickly stir the liquid at the time of introducing the starch;
boil jelly with starch introduced for no more than three minutes;
sprinkle the finished jelly on top with granulated sugar (for those who do not like a dense "crust").

What to cook jelly from?

To prepare a sweet delicious dessert, berries and fruits are used fresh, frozen or dried. A delicious drink is obtained on the basis of blueberries, currants, milk (in milk) and oatmeal (from oatmeal) jelly is boiled.

Potato starch is an essential ingredient for sweet pudding. Its quantity affects the density of the drink. If you need to get a fairly liquid drink, then usually put two or three teaspoons per five hundred grams of liquid. If you need to get jelly jelly that can be cut with a knife, then you need to take four tablespoons of starch per liter of liquid.

To speed up the process of preparing a drink, you can use ready-made fruit juices, fruit drinks, jams, compotes from canned and dried fruits, berries.

How to cook jelly from starch and compote?

Many housewives have been preparing canned fruit and berry compote for the winter since autumn. This is definitely a delicious and healthy drink. But by the end of winter or spring, when the body needs vitamins, I want to treat my beloved relatives and friends with something tasty and healthy. And no one wants compote anymore.

For a change, you can cook jelly from starch and compote.

For this you will need:

Potato starch - three tablespoons.
Compote - three liters.
Lemon - 1 or 2 pieces (to taste).
Sugar - to taste.

If you have a three-liter jar of canned compote, great. It will make an excellent drinking jelly.

To do this, you need to open a jar of compote, pour it into a saucepan. If there are a lot of large pieces of fruit (apples, pears, plums) in the drink, then they should be crushed.

Prepare lemons. They should be thoroughly washed, then cut into small pieces or squeeze out the juice. Put the pot with the liquid on the fire and bring to a boil.

At this time, quickly dilute the starch in a glass of cold water.

As soon as the liquid boils, pour the dissolved starch in a thin stream into the boiling compote. The drink at this time should be stirred quickly so that the starch is evenly distributed over the pan and does not turn into a lump.

Leave the drink to boil for no more than two or three minutes. Try the resulting jelly. If there is not enough sweetness for your taste, then you can add granulated sugar, if it is very sweet - lemon. Bring the jelly back to a boil and remove from heat.

The drink can be immediately poured into portions, cooled and served.

This recipe assumes that the hostess has a ready-made compote.

And if he is not? Then the compote needs to be cooked, for example, from dried fruits.

Dried fruit jelly recipe

How to cook jelly from starch and dried fruit compote?

First you need to prepare compote from dried fruits.

For this you will need:

Water - 3.5 liters.
Dried fruits - 600 grams.
Sugar - 300 grams (to taste).

Rinse dried fruits thoroughly under running water, soak in a small amount of liquid. When the fruits are softened, drain the liquid from under them into a saucepan, add water to the desired volume (3.5 liters). Put the pan on the fire, bring the liquid to a boil and pour dried fruits into it. Boil the mixture for 15 minutes.

How to cook jelly from starch and compote was described above. In the case of dried fruits, 3.5 liters of liquid should take 4-5 tablespoons of potato starch. Dissolve it in a glass of cold water and pour it into the compote in a thin stream, stirring it continuously. Then bring the jelly to a boil, and remove the pan from the heat. The drink is ready. It can be drunk both hot and chilled.

Dessert: compote, kissel, jelly

For a variety of home cooking, you can prepare various desserts.

Consider how to cook jelly from starch and compote as thick as fruit jelly.

Jelly is a gelatin-based sweet fruit and berry dessert.

However, if you cook thick jelly, then in its consistency it will look like jelly with a peculiar bright taste.

So, preparing such a dessert is no more difficult than cooking ordinary jelly.

How to cook jelly from starch and compote is described earlier. To prepare a thick drink, you can take any compote or cook it from dried fruits. Repeat the whole procedure until the starch is added to the compote.

Attention: to get a thick jelly, you need to take much more starch.

For one liter of liquid, take four tablespoons of potato starch or eight tablespoons of corn starch. Hot jelly should be poured into portions, for example, into bowls or small bowls. After cooling, the drink will thicken. It can be decorated with whipped cream, fresh berries, sprinkled with grated chocolate. Such jelly is well cut with a knife, eat it with a spoon.

Kissel: what is the use

Useful properties of jelly depend on its composition. Of course, the drink necessarily contains starch, sugar and a fruit and berry base.

Depending on the product on the basis of which it is cooked, jelly has a whole range of vitamins, minerals, organic acids and trace elements. Its medicinal and nutritional properties depend on this:

jelly based on blueberry compote improves the functioning of the stomach and intestines, has a positive effect on the organs of vision;
jelly on apple compote is indicated for problems with blood, low hemoglobin, and obesity;
cranberry drink boosts immunity;
chokeberry jelly is useful for hypertension;
kissel from red rowan has a laxative, diuretic effect, helps with diseases of the liver and kidneys, relieve swelling;
a drink made from cherry compote helps with colds.

Kissel: contraindications

Despite the obvious benefits, jelly should be used with caution by people who are allergic to certain components of the drink (berries, citrus fruits, starch).

You also need to remember that starch is a carbohydrate that can contribute to rapid weight gain with a large use of jelly. Kissel is not indicated for patients suffering from diabetes.

But this applies to berry-fruit drinks. Oatmeal jelly without sugar is used in diet food for weight loss.

Conclusion

When and how to cook jelly from compote is up to each housewife to decide.

Use the advice, experiment, pamper your family and friends with a delicious, nutritious and absolutely natural dessert.

You can choose your own recipe for jelly from compote and starch, which will be useful in each case for you and your loved ones.

No wonder they said in the old days: "There is always a place for Kisel."

Enjoy your meal!

Hello! This article talks about how to cook jelly from compote and starch. Our compote is cherry, but you can take absolutely any. And we also cook jelly directly with cherries. If desired, they can be removed from the compote.

If you add 1.5 teaspoons of starch to 1 liter of liquid (as in the recipe), then the jelly will turn out to be of medium density. If you like thick jelly, then you need more starch than indicated in the recipe - 3-4 teaspoons, if very thick, then 5-6 teaspoons per 1 liter. But the more starch, the more high-calorie jelly. So it's up to you to choose.

Kissel is very useful for the normal functioning of the organs of the gastrointestinal tract, as by enveloping the mucous membrane, it helps to improve digestion.

Ingredients for 3-4 servings:

1) compote - 1 liter,

2) sugar - 100 - 150 grams (optional),

3) starch - 1.5 tsp

compote jelly recipe

1. We put the compote on the fire, heat it up and as soon as it becomes warm, pour 1-2 ladles of warm compote into a cup with starch.

2. Mix the compote with starch well.

3. Bring the remaining compote to a boil, pour out the sugar and mix. If your compote is very sweet, then you can do without sugar. In any case, you can try (already after adding the starch) and add sugar if necessary.

4. Gradually add diluted starch and also mix.

5. Bring to a boil and turn off.

Everything, compote is ready!!! Very fast and very tasty, and especially tasty with !!! Serve the jelly cold.

Enjoy your meal!

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

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

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

Prepare the necessary ingredients.

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

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

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

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

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

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

Your drink is ready!

Happy you!