Homemade berry jelly. Frozen berry jelly: recipes

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Without jelly, the list of popular fruit and berry desserts would not be complete. This ancient thick drink is liked by almost everyone and is truly healthy. It is often recommended to patients recovering strength after surgery or a long illness. It is recommended for baby food. They can satisfy your hunger by replacing one of the higher calorie snacks. You can find concentrates on sale that just need to be diluted with water and heated, but they cannot compare in taste and benefits to homemade jelly. Many housewives regularly brew this drink themselves, especially since jelly from frozen berries can be prepared at any time of the year. Even an inexperienced cook can handle this task; you just need to know a few subtleties.

Cooking features

The composition of frozen berry jelly is simple: the berries themselves, sugar, starch and water. The technology for cooking this liquid dessert is also simple, but it has several subtleties, without knowledge of which it is impossible to prepare a tasty and appetizing jelly.

• The more berries you put in the jelly, the richer its taste, color and aroma will be. However, there are berries, the drink from which without adding other ingredients may seem bland. These are blueberries, blueberries, sea buckthorn. To improve the taste, they are combined with other berries or citrus fruit juice, citric acid, and zest are added to the jelly.
• The amount of starch and sugar in the recipes is approximate; they can be increased or decreased depending on how sweet and thick you want to cook the jelly.
• To avoid lumps, starch is diluted in a small amount of cold liquid, usually water or juice, and only then combined with the total mass. Usually diluted starch is poured in a thin stream along the edge of the pan into the boiling compote, while stirring it. This option involves traditional cooking technology. Experience shows: if you mix starch with cool compote and, stirring, bring it to a boil, the result will be almost the same.
• Experienced chefs do not recommend cooking jelly for more than 5 minutes after adding starch, otherwise it will turn out to be thinner than you expected.
• If you want to make the jelly as healthy as possible, squeeze the juice out of the berries and add it at the last stage of cooking. Then vitamins exposed to high temperatures will be preserved in greater quantities.

There are several options for making jelly from frozen berries. They are all similar to each other, but not identical.

A simple recipe for frozen berry jelly

• frozen berries (currants, raspberries, strawberries) – 0.4 kg;
• water – 2 l;
• sugar – 120–160 g;
• potato starch – 80–120 g.

Cooking method:

• Without defrosting, place the berries in a saucepan and add sugar.
• Fill with water and put on fire.
• Bring to a boil and cook for 5 minutes.
• Strain.
• Dissolve starch in a glass of cool boiled water.
• Heat the compote. When it boils, pour in the starch solution in a thin stream, while stirring the compote clockwise.
• Cook, stirring, until the jelly boils. Cook after this for 1-2 minutes and remove the pan from the heat.

This jelly from frozen berries can be made in a hurry. If you have frozen berries from your garden before, it will not cost much, but will bring you and your family members, especially children, real pleasure.

Vitamin jelly from frozen berries

• frozen berries (mix) – 0.4–0.6 kg;
• starch – 100 g;
• sugar – 0.2 kg;
• water – 2 l.

Cooking method:

• Thaw the berries, grind through a sieve. Squeeze the juice out of the resulting berry mass through several layers of gauze.
• Place the cake in a saucepan, add water, bring to a boil and cook for 10 minutes.
• Cool slightly and strain the broth, add sugar to it.
• Bring the broth to a boil.
• Dilute the starch with juice from the berries. Pour along the side of the pan into the boiling broth.
• Cook the jelly, stirring, until it begins to boil, then immediately remove it from the heat.

This recipe for making jelly from frozen berries allows you to preserve the maximum of the vitamins they contain.

Cherry jelly with mint

• frozen cherries (preferably pitted) – 0.2 kg;
• fresh mint – 50 g;
• water – 1.25 l;
• sugar – 100 g;
• starch – 40–60 g.

Cooking method:

• Cover the cherries with sugar, add a liter of water, and put on fire.
• Pour a glass of boiling water over the mint, leave for 15 minutes, strain and cool to room temperature.
• Dilute starch with mint infusion. Add to boiling compote.
• After the jelly boils, remove it from the heat and cool.

Kissel prepared according to this recipe is best served chilled. When serving, the drink can be sprinkled with crushed almonds, it will emphasize its refined taste.

Strawberry jelly

• frozen strawberries – 0.5 kg;
• sugar – 120–160 g;
• starch – 60–100 g;
• water – 2 l.

Cooking method:

• Place strawberries in a saucepan. Add sugar. Pour water over the ingredients and bring to a boil.
• Use a slotted spoon to catch the strawberries and cook the contents of the pan for a few more minutes.
• Cool the strawberries, rub through a sieve or grind to puree using a blender.
• Dilute the starch with half a glass of clean water.
• Pour starch into boiling strawberry compote and stir.
• Add strawberry puree to the compote and stir again.
• Cook for a couple of minutes, remove from the stove.

Strawberry jelly will be delicious both warm and cold. If you serve it chilled, garnish with whipped cream - it will perfectly complement the taste of strawberry jelly.

Even a novice cook can prepare jelly from frozen berries. The technology for cooking the dish is simple, although it has its own specifics. If you know all the subtleties, the drink will turn out tasty, moderately thick, without lumps. To give the dessert a more interesting taste, you can add zest, cinnamon, and other spices to it when cooking or serving. Whipped cream can be used as an addition.

Every housewife simply must be able to prepare jelly at home. After all, it turns out not only much tastier than store-bought, but also healthier. Kissel is an excellent helper for colds, and is also useful for people with gastrointestinal problems. Don't forget about its nutritional value. This drink is prepared quickly enough and requires the simplest ingredients. Strawberries, raspberries, cherries, cranberries, currants, cherries - absolutely any berry and more are suitable for this wonderful drink. They can be either fresh or frozen. You can also try experimenting with combinations. So, let's try to make berry jelly together!

Ingredients for making berry jelly:

• berries - 300 g;
• starch - 3 tbsp. l (for medium jelly, for thicker jelly you need 4-5 spoons);
• water - 3.5 l;
• sugar - to taste.

Homemade jelly - Stage 1

Let's start with the berries. Wash them and place them in a three-liter or more saucepan with water. Even if the berries are frozen, place them as is. They will defrost in the process. We begin to cook our base for jelly over medium heat. Don't forget to cover it all with a lid. Because after boiling, the berries will begin to shoot out juice.

Stage 2

Then, after the water has boiled and the contents have cooked for about 20 minutes, add sugar to your own taste. Let it cook for about 5 more minutes.

Stage 3

Using a large spoon or something more convenient for you, squeeze and catch the berry pulp. If a small amount of berry particles remains, it’s okay. Continue cooking the jelly base over low heat.

Stage 4

While it is cooking, we are diluting the starch. To do this, take a cup, pour some cold water into it, add starch and stir.

The consistency of a fortified fruit and berry drink is excellent for dietary nutrition for gastritis. Kissel normalizes intestinal motility in case of disorders and has a strengthening effect on the body as a whole.

Its use is very useful for people watching their weight; when drunk on an empty stomach, the drink minimizes the consequences of overeating and eliminates the feeling of heaviness.

Regular consumption of jelly in the morning has a beneficial effect on a person’s well-being throughout the day. The thick consistency improves the functioning of the body's metabolic processes and activates the normal functioning of the renal system.

The beneficial properties of a dish directly depend on the ingredients involved in its preparation.

How to cook jelly correctly

When starting to cook a product, you need to know exactly the specifics of preparation and the proportions of the ingredients that make up the dish. When choosing a thickener, decide in advance on the consistency and main purpose of the finished dish.

Rice starch is used mainly as a thickener for sauces; the finished drink with its addition takes on an unpresentable, cloudy appearance. In addition, the viscosity of the rice overpowers the taste of the main ingredient.

Corn starch also does not provide the desired transparency, but provides a delicate consistency to the dish. Ideal for milk and oatmeal jelly.

Wheat starch is used industrially for the production of sausages and bread products. Purchasing the ingredient in small doses for home use is practically inaccessible.

Potato starch has the necessary qualities for home use. Its texture allows you to vary the consistency of the finished dish, providing a transparent appearance to the product while preserving the natural taste of the main ingredient.

On a hot day, liquid jelly quenches thirst well. How much liquid do you need to take to prepare it? The liquid decoction is prepared at the rate of two tablespoons of starch per liter of liquid. As a separate dessert, you can serve a thicker drink, the preparation of which requires 4 - 4.5 tablespoons of thickener for the same amount of liquid.

Before adding to a hot broth, it is recommended to dilute the starch in 100 ml of cold juice to prevent the formation of lumps in the finished drink. It is easy to achieve the desired consistency by pouring in the starch mixture in a thin stream, immediately turning off the heat after complete dissolution.

It is not recommended to cook the drink for more than a minute, since starch tends to liquefy when exposed to prolonged heat. When adding to a dish, stir constantly, as heavy starch particles tend to settle at the bottom of the dish.

Before adding the starch concentrate, boil the broth over a fire, depending on the thermal stability of the ingredients used. In a multicooker, steam the jelly for about 10 minutes, then leave without opening the container for another 30 minutes.

It is recommended to use enamel dishes for cooking the dish; preparing jelly in an aluminum container is undesirable, since the interaction of the organic acid of berries and fruits with the walls of the dish can give the dish a metallic taste.

It is better to store the finished product for no more than two days at sub-zero temperatures. Room temperature helps to thin the consistency of the broth, so the dish must be cooled quickly. Powdered sugar sprinkled on top prevents film formation on the surface.

Recipes for making a thick drink

From the pack

You will need:

• Briquette of jelly 250 g;
• Boiling water - 200 g;
• Running water - 1000 g.

1. Grind the briquette to a powder. Dilute with one glass of boiled liquid in an enamel bowl without lumps.
2. Pour water into a saucepan and let it boil.
3. Pour the prepared concentrated mixture into the container, stirring constantly, and bring to a boil.

From powder

Necessary:

• 1 pack of jelly powder;
• Sugar - 1 tsp;
• Boiling water - 200 ml.

1. Bring the prepared amount of liquid to a boil.
2. Pour the contents of the bag into a cup, add granulated sugar, and stir.
3. Pour boiling water over the ingredient while stirring thoroughly.

From berries and starch

• Fresh berries - 300g;
• Purified water - 1000 ml;
• Granulated sugar - 3 tbsp. l;
• Potato starch - 2.5 tsp.

1. Sort the berries, remove the seeds, squeeze through a colander. Separate the juice from the berry mass. Dilute the thickener with cold water in a separate cup.
2. Pour the squeezed mixture with water, bring to a boil, cook for about a minute, strain into a separate bowl.
3. Add sugar and diluted starch to the broth. After boiling, pour in the remaining berry juice and stir.

You can learn more about how to cook jelly from berries in the video.

From frozen berries

• Frozen berries - 500 g;
• Purified water - 1000 ml;
• Sugar - 3.5 tbsp. l;
• Potato starch - 3 tsp.

1. Thaw the berries at room temperature in a colander. Collect the dripping juice.
2. Remove the seeds and grind the berry mass through a sieve.
3. Add water to the mixture and let it boil.
4. Dilute starch with cold water, mix thoroughly to avoid lumps
5. Strain the berry broth, add diluted starch and berry juice in a thin stream, and boil again.
6. After two minutes have passed from the moment of boiling, set the finished dish aside to cool.

From starch and jam

• Jam - 1200 ml;
• Purified water - 1000 ml;
• Potato starch - 2.5 tsp;
• Citric acid - a pinch;
• Sugar - 3 tbsp. l.

1. Mix jam and water in a saucepan and boil.
2. Strain the cooled drink through a sieve, add dry ingredients.
3. Pour starch concentrate diluted in cold liquid into the broth and bring to a boil, stirring constantly.

Oatmeal jelly

1st option

• Oatmeal - 1 tbsp;
• Warm boiled water - 1 liter.

1. Pour water over oatmeal.
2. Leave in a warm place for a day to ferment.
3. Strain the broth, stirring thoroughly, and bring to a boil.
4. Serve with milk or sunflower oil.

For dietary nutrition, oatmeal can be replaced with cereal. The cooking technology remains unchanged.

2nd option

• Cereals “Hercules” - 60 g;
• Purified water - 250 ml;
• Milk - 200 ml;
• Butter, sugar to taste.

1. Pour warm water over oatmeal and leave to swell.
2. Strain the mixture, squeeze it out with your hands, and leave the drained liquid in a separate bowl.
3. Add granulated sugar to the oatmeal liquid, stirring constantly, cook over low heat until thick.
4. Before serving, add a knob of butter.

Place the portion in the refrigerator to set, then cut into pieces. Serve with milk, after pouring berry jam over the dessert.

1. Bring milk to a boil in an aluminum pan. Leave to cool. Prepare a separate partial cup of milk from the pan in advance.
2. Stir granulated sugar in milk, dilute the specified amount of starch in a cup of milk.
3. Put milk on the fire, add starch milk, stir with a spoon until it boils, cook for 5 - 10 minutes. When removing from heat, add a pinch of vanilla.

From dried fruits (vitaminized drink for children)

• Dried slices of apples, pears - 50 g each;
• Raisins, prunes, dried apricots - 30 g each;
• Water - 500 ml;
• Honey - 1 tbsp. l.;
• Potato starch - 8 g.

1. Rinse the ingredients thoroughly, pour boiling water for 10 minutes, rinse, refill with boiling liquid, and boil the broth.
2. Dilute starch and honey in 30 g of cold boiled water.
3. Add the starch mixture to the fruit broth and cook for about one minute.
4. Cool, serve warm.

Made from chocolate

1. Pour milk into an enamel bowl and bring to a boil.
2. Separately, pour a couple of tablespoons of milk into a bowl, dilute cocoa and sugar until a homogeneous mixture.
3. Dissolve starch in liquid.
4. Add the chocolate mixture to the milk in a thin stream and bring to a boil.
5. Over low heat, pour the starch mixture into the drink, stirring continuously with a wooden spoon.
6. Set aside the drink when bubbles appear on the surface.

How to cook liquid jelly for children

Liquid jelly is very useful for normalizing the digestion of a child’s body after a year of life. A thicker drink is not suitable for children, since, due to its consistency, the decoction is difficult for a weak stomach to tolerate.

To prepare a drink, it is better for your child to take natural juices and hypoallergenic berries. A moderate amount of starch is needed for such a decoction, up to 2 tablespoons per 1 liter of liquid. It is recommended to mix sugar in the starch mixture, then add it to boiling berry or fruit liquid. Pour in most of the fruit juice immediately before adding the thickener - this action will maximize the preservation of vitamins during the heat treatment.

Light jelly dessert is very simple and economical both in terms of preparation time and quantity of ingredients. An excellent alternative to store-bought drinks is homemade jelly, it has a pleasant taste and beneficial properties. The main feature of homemade jelly is its naturalness.

The methods of dry freezing food used in modern refrigerators make it possible to preserve the benefits of freshly picked fruits and berries until winter. What can you then prepare from such preparations? Everything is the same as from fresh fruits! For example, jelly made from frozen berries. Below are different technologies for preparing this drink.

Classic jelly made from frozen berries and starch

Absolutely any berries are suitable for jelly from frozen summer preparations: raspberries, strawberries, blueberries, blackberries, currants and others. The classic recipe does not require defrosting the fruit, which greatly simplifies the cooking process.

The set of products for different varieties of berries will always be the same:

• 2000 ml of drinking water;
• 500 g frozen berries;
• 120 g sugar;
• 100 g starch.

Drink recipe step by step:

1. Boil water in a saucepan of suitable capacity and add frozen berries to it. After boiling, cook them for five minutes.
2. Then mash with a potato masher and pass everything through an iron sieve. This will help ensure a smoother drink.
3. Return the base to the cooking vessel and let it boil again.
4. Pour sugar into the bubbling liquid and add starch mixed in a glass of cold water. Mix everything vigorously to prevent the formation of lumps in the jelly.

And as soon as the contents of the pan boil, the drink is ready and is removed from the stove.

How to brew a liquid drink

By adjusting the amount of starch added to the drink, you can influence its thickness.

So, if you reduce the proportions of this product relative to the liquid, you will get liquid homemade jelly:

• 2000 ml water;
• 300 g black and red currants;
• 50 g starch;
• 200 g sugar.

Cooking technology:

1. Thaw the berries and press through a sieve.
2. Set aside the juice that you managed to get from the berries (you will need it later), and transfer the pomace into a saucepan, add water and cook for about five minutes after the start of boiling.
3. Strain the resulting compote through cheesecloth, add sugar and return to the heat.
4. Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into the boiling filtered compote and brew for several minutes, stirring.