How to make homemade berry jelly. Frozen currants: a great choice for kids

In general, this drink is suitable for children's menu, children from 18 months are recommended to give it as one feeding.

It is also useful in geriatric nutrition - it is easily digestible and does not cause discomfort after eating.

Cherry jelly is good in medicinal and dietary nutrition, just don’t confuse the real diet and diets for weight loss, since The calorie content of the drink cannot be called low - 100 g contains 60 kcal.

It is also used by athletes during important competitions.

It has a positive effect on the emotional state and is recommended for depression.

How to cook delicious jelly correctly

Cherries are very capricious berries and spoil quickly.

When choosing, you need to pay attention to this - there should be no leaks or crushed ones among them:

good berries - rich dark red color with a shiny smooth surface;
cherries should not be sticky, the smell of fermentation is unacceptable;
It is better to take berries with twigs - they release less juice and will last longer. In addition, it is easy to determine the degree of freshness of the berries by the condition of the cuttings and leaves.

When the berries have been chosen, you can make jelly.

To make the jelly healthier, before starting cooking, set aside a few cherries and squeeze the juice out of them. When ready drink almost cools down, add juice and stir. Instead of juice, you can beat the berries with a mixer and put the resulting mixture into a cooled drink and stir.

However, not only fresh berries Suitable for making a drink, jelly from frozen berries and even a recipe for jam is no less wonderful.

You can cook jelly from fresh cherries, as well as from frozen or canned ones, in different thicknesses: liquid (drinkable), moderately liquid (can be eaten with a spoon and used as sauces), very thick (like jelly). Potato or corn starch is used as a thickener. Please note that for thick jelly it is more suitable potato starch. But corn makes a liquid, flowing drink with a slight specific taste. Yes, and transparent jelly on corn starch you can't cook.

Classic recipe

Fragrant, sour-sweet, with a delicate viscous consistency, cherry jelly will refresh you well in the summer, and when warm, it will warm you up on chilly winter evenings. The drink can be prepared using a decoction of any berries or fruits, but traditionally, the most delicious is the classic cherry jelly with pits.

The jelly made from the ingredients specified in the recipe is moderately viscous and of medium thickness.

Ingredients:

cherry – 200 g
granulated sugar– 2 tbsp.
starch (potato) – 2 tbsp.
water – 0.5 l (+100 ml).

Cooking method:

Before cooking the jelly, rinse the cherries thoroughly under running water. Place them in 0.5 liters of boiling water, cover with a lid, and let the broth simmer over low heat for no more than 5 minutes.

In the meantime, prepare the starch mixture. Pour 100 ml little by little into the container with starch cold water, mix well until smooth, milky-white substance.

Remove the berries from the cherry broth (it’s convenient to do this using a regular slotted spoon). Add sugar. Place the pan with the sweet compote on the fire and bring to a boil. Then, stirring continuously, pour in the starch liquid in a thin stream.

Continuously stirring with a spoon, bring the mass thickening before your eyes to a boil. Keep on the stove for another 2 - 3 minutes.

Serve jelly hot or cold with cookies and pies. Or use as a sauce for cheesecakes and pancakes.

From frozen cherries

In summer there are a lot of cherries, you can enjoy them ripe berries at least daily.

But what about in winter?

When you want to remember this joy and wonderful aroma, and at least for a little while give yourself a piece of summer.

You need to take care of this in advance, stock up on cherries and freeze them.

And then all that remains is to get the berries and make jelly from frozen cherries.

You will need:

cherry - 2-2.5 tbsp.
lemon juice- 1 tbsp. l.
starch - 1-1.5 tbsp. l.
sugar - 2-3 tbsp. l.
water - 1 l
vanillin - optional.

How to cook:

Frozen cherry jelly is a recipe that requires some preparation of the berries, especially if they were sent to the freezer with pits. By the way, how to easily peel the seeds from berries is described in detail.

Thaw the cherries; if there are pits, remove them and discard them.
Boil water, add lemon juice.
Transfer the cherries to slowly boiling water and simmer for 2-3 minutes.
Drain into a separate saucepan and set aside remaining cherries.
Add sugar and vanillin to the resulting compote and heat until dissolved.
Dissolve the starch in cold water, pour into the compote in a thin stream, stirring continuously and intensively.
Bring to a boil, simmer for 2-3 minutes, set aside from heat
Add remaining cherries to each serving to taste if desired.

From cherry jam

Something bad happened - the jam in the pantry became sugary.

Overcooking it will only ruin it completely.

The only solution left is to make compote or jelly.

What do we need:

1 liter of water
4 tbsp. pitted cherry jam
1 tbsp. starch
sugar - to taste

How to cook:

Dissolve the jam in water and bring to a boil. Boil for 2-3 minutes.
Strain and separate the berries from the compote.
Leave to simmer over low heat until the liquid barely simmers.
Stir starch in 100 ml of cold water.
Pour the starch into the water in a thin stream, stirring constantly to avoid lumps.
Boil for another 3-4 minutes to thicken.

This jelly will not be very thick. If you need to ready dish it was more like a dessert, add not 1 spoon of starch to it, but 1.5 or even 2.

Note to housewives

For more taste, add a little lemon zest to the already prepared hot jelly. It will add flavor without making it sour.
It’s also delicious to add a couple of mint leaves to the drink at the beginning of preparation.

Long cold winter I always really want to pamper my loved ones with something especially tasty and healthy. Try making it jelly-like vitamin drink– jelly from frozen berries. Both children and adults will enjoy drinking it. You can simply cook jelly from the berries you have in the refrigerator by choosing the appropriate recipe.

Kissel, made from frozen berries, contains a large set of vitamins. Therefore, the drink will be very useful during the period of winter and spring vitamin deficiency.

Starch, in most cases included in each of the recipes, makes berry dessert high in calories. Therefore it can be used in special menu for weight gain.

To make jelly, you can use any berries from your refrigerator or purchased at the supermarket. The dessert is very tasty from a mixture different berries , for example wild raspberries and cranberries or blueberries and currants. You can also diversify your recipes using aromatic spices, lemon, mints, and other components. With them you can prepare real culinary masterpieces.

Classical

Cooking jelly according to this recipe is easy. For it you will need minimum set products:

Water – 0.5 l;
Frozen berries (any to taste) – 300 g;
Starch (potato or corn) – 10 g;
Sugar (can be replaced with honey if desired) - to taste.

Cooking steps:

Drain the juice into a separate container and dissolve the starch in it.
Grind the berries into puree in a blender.
Bring the liquid to a boil. Add sugar and berry puree.
Pour the mixture of juice and starch into the boiling liquid, stirring constantly.
Do not boil the jelly, just bring it to a boil. This way you save more useful substances. Remove the container with the dessert from the heat.

If you do not want a film to form on the surface of the drink as it cools, sprinkle it lightly with powdered sugar.

With cinnamon and lemon juice

In order to cook delicious jelly from frozen berries with the aroma of cinnamon and light lemon sourness, you will need:

Water -2 liters;
Frozen berries (wild or homemade, your choice) – 2 cups;
Sugar – 1 tbsp;
Starch - 5 tablespoons;
Cinnamon - on the tip of a small spoon;
Lemon juice (can be replaced with citric acid) - to taste.

Cooking steps:

Make syrup from granulated sugar and 1.75 liters of water.
Add frozen foods to the boiling syrup and bring to a boil.
Taste the resulting composition. If the drink is not too sour, add lemon juice. If you think that there is enough acid, then you can do without lemon.
Carefully pour starch, previously diluted in 1 glass of cold water, into the boiling liquid.
Bring the jelly to a boil again, stirring constantly. At the end of cooking, add cinnamon.

The drink prepared according to this recipe can be served either hot or cold.

With mint

To make dessert according to this recipe, you will need:

Water – 2 liters;
Frozen berries – 3 cups;
Starch - 5 tablespoons;
Sugar – 4-5 tbsp. spoon;
Mint leaves – 4 pcs.

Cooking method

Thaw food at room temperature.
Fill the berries with water. Place the saucepan on the fire.
Bring the contents to a boil, add sugar (if the jelly seems unsweetened, you can increase the amount of sugar) and mint leaves.
Dissolve starch in a glass of boiled cold water. Pour it in a thin stream into the boiling liquid.
At the first sign of boiling, remove the saucepan with the drink from the heat.

Remember, adjusting the thickness of the dessert is very simple - reducing or increasing the amount of starch.

For the first time, cook jelly from frozen berries strictly according to the recipe. Next time you can experiment: increase the amount of starch to make a thicker dessert or reduce it to make a thinner one.

With vanilla

Before you start cooking jelly, prepare the following ingredients:

Water – 1.5 l;
Frozen wild berries or any other berries – 2 cups;
Sugar – 3 tbsp;
Starch – 4 tbsp;
Vanillin - on the tip of a teaspoon;
Lemon zest - on the tip of a knife.

You need to prepare the dessert according to this recipe in the following sequence:

Weld sweet syrup from water, vanillin, lemon zest and sugar.
Add frozen food to the boiling liquid. Taste to see if you may want to add a little more sugar or acid.
Dissolve in chilled boiled water starch.
Pour starch into the boiling mixture. Bring to a boil again while stirring constantly. Remove finished product from the fire.

Kissel prepared according to this recipe is best served chilled.

With oat flakes

In this recipe, the role of starch is played by cereals, and milk is used instead of water. The result is an incredibly useful and delicious dessert. It can be included in the menu for people who want to reset overweight, as well as patients with various diseases gastrointestinal tract.

Prepare foods:

Milk – 250 ml;
Oatmeal – 150 g;
Water – 250 ml;
Frozen berries – 300 gr;
Honey - to taste.

Cooking process:

Pour water over the oatmeal and wait until the liquid is completely absorbed.
Grind the swollen flakes using a blender and place in a saucepan.
Pour hot milk into the cereal, add berries.
Bring the drink to a boil.
Add honey to taste and remove the pan from the heat.

With dried fruits

You can cook jelly from frozen berries with the addition of dried fruits. To prepare the drink according to this recipe you will need:

Water – 700 ml;
Frozen berries – 250 gr;
Dried fruits (any) – 1 cup;
Starch – 30 g;
Sugar – 50 gr;
Vanillin or vanilla sugar.

The dessert is prepared in the following sequence:

Make syrup from 500 ml of water and sugar.
Add pre-soaked and chopped dried fruits and berries to it.
Dissolve starch in the remaining water.
Pour the starch in a thin stream into the boiling liquid.
Add vanilla.
Bring the mixture to a boil and remove from heat.

You can find out another recipe and get acquainted with the recipe for its preparation in the video.

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

For frozen jelly summer preparations Absolutely any berries are suitable: 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:

Boil water in a saucepan of suitable capacity and add frozen berries to it. After boiling, cook them for five minutes.
Then mash with a masher to mashed potatoes and pass everything through an iron sieve. This will help ensure a smoother drink.
Return the base to the cooking vessel and let it boil again.
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:

Thaw the berries and press through a sieve.
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.
Strain the resulting compote through cheesecloth, add sugar and return to the heat.
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.

Water – 1.5 liters,
Potato starch - 4 tbsp. spoons,
Frozen berries (raspberries, currants) – 2 cups,
Granulated sugar 3 - 4 tbsp. spoons,
Lemon zest (optional) – 1 teaspoon.

Cooking process:

First you need to pour water into a deep saucepan and bring it to a boil. Then add to boiling water lemon zest, granulated sugar and mix everything thoroughly until the sugar is completely dissolved.

Add frozen berries to the resulting syrup and add berry compote to a boil and, reducing the heat, cook the mixture for another couple of minutes. If you like sweet drinks, we advise you to try the berry decoction again so that you can vary the taste.

When the water boils, you can add vanilla to taste, ground cinnamon or even fresh mint leaves, which will make the jelly even more aromatic and tasty. Well, what if you have a sweet tooth? assorted berries, then you can add lemon juice, it will add both aroma and slight sourness to your drink or dessert.

In a small cup, mix potato starch with cold water(ratio 1:4).

Then quickly add the dissolved starch into the boiling berry broth and quickly mix everything so that no lumps form. And as soon as the first “bubbles” appear on the surface, the jelly should be removed from the heat. If you wait a little longer, your jelly will get ready to escape from the pan (as was the case in my case when electric stove I turned it off, but I didn’t move the saucepan from the hot mug).

If you do not want the jelly to be whole, then we advise you to grind the mass using a blender before adding the dissolved starch, so you will get homogeneous mass. Kissel is best served chilled.

Pour frozen berries and granulated sugar into the multicooker bowl. Then add water. Close the lid and set the “Stew” or “Steam” mode and wait for the compote to boil and cook for 5 minutes. By pouring boiling water over the berries, the boiling and cooking process can be accelerated.

Strain the berry compote and pour the strained liquid back into the multicooker. Then immediately set the “Steam” mode (with the lid open) and wait until the compote boils.

At this time, you need to dissolve the potato starch in ½ glass of water. And pour the diluted starch into the berry compote in a thin stream, stirring it continuously. Mix the berry jelly very quickly in the multicooker and immediately turn it off.

A beautiful and delicious dessert, aka healthy drink the berries are ready!

Today, many housewives are glad that feeding their loved ones has become much easier - just go to the store and buy products that do not require long pre-treatment. For example, when it comes to drinks, housewives have at their disposal packaged powders for making jelly, which only need to be diluted with boiling water. Of course, preparing such jelly does not require time, but we suggest you learn how to cook jelly from starch exactly the way our mothers and grandmothers did it.

In Rus', jelly was traditionally prepared from rye, oat and wheat decoctions, but in Europe this delicacy is no less popular: for example, the Germans like to prepare raspberry jelly, the French - vanilla jelly, Scandinavian countries- jelly made from cloudberries and rhubarb, while Israelis prefer jelly made from coffee and chocolate.

Kissel, first of all, is distinguished by its density and thickness. The thickness of the jelly is determined by the ratio of liquid and starch during the preparation of the drink. So, to obtain liquid jelly, it is enough to take 1/2 teaspoon of starch per glass of liquid, to obtain jelly of medium thickness - 1 teaspoon of starch per glass of liquid, but if you want to get thick jelly, reminiscent of jelly, add 1/2 tablespoon of starch per glass of liquid. This point depends solely on personal preferences - some people like to drink jelly, while others are used to eating it with a spoon. Depending on the thickness of the jelly, it can be served as a drink, as a sauce for sweet dishes, or as a dessert.

Potato starch is most often used to make jelly - it is diluted with a small amount of cold water, and then poured in a thin stream into the sweet liquid, which begins to boil, stirring it continuously until it boils again. The finished jelly is removed from the heat and cooled - you should not drink very hot jelly, as you can seriously burn your throat and esophagus. Little secret- if freshly prepared jelly is sprinkled with a thin layer of sugar, then you can avoid the formation of a film on its surface.

The most important thing in the taste of jelly is the liquid you choose as a base. Basically, you can use whatever you have on hand - jams, preserves, fresh or frozen berries, dried fruits, etc. It is worth considering that the liquid base should be slightly sweeter than the expected taste, since starch suppresses the sweetness of the product.

There is no doubt about the health benefits of jelly - it protects the gastric mucosa, enveloping it, improves digestion and prevents the development of dysbiosis. It is especially useful to drink jelly for gastritis with increased acidity. Fruit and berry jelly contain a large number of vitamins and nutrients, but one of the most useful is considered oatmeal jelly- it is recommended in the treatment of digestive ailments, lowers cholesterol, strengthens the immune system and can remove harmful toxins from the body. Kissel is ideal for both children, adults and the elderly, so don’t deny yourself this pleasure. It is worth noting that jelly is a very filling and very high-calorie drink - 100 ml contains about 50 calories.

If you want to learn more about how to cook jelly from starch, the Culinary Eden website offers you a small selection of recipes.

Berry jelly

Ingredients:
2 cups fresh or frozen berries (such as strawberries, raspberries or cranberries)
5 glasses of water,
6 tablespoons of sugar for cranberries and 3-4 tablespoons of sugar for strawberries or raspberries,
50 g potato starch.

Preparation:
Pour 4 cups of water over the berries in a saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Let cool slightly and use reverse side spoons, rub the berries through a fine sieve set over a bowl. Try to extract as much juice as possible.
Return the berries and liquid back to the pan. Add sugar and bring to a boil over medium heat, stirring. Reduce heat to low and simmer until sugar is completely dissolved, 2 to 3 minutes.
Dissolve potato starch with the remaining glass of water, stirring thoroughly. Stir cornstarch into berry mixture and bring to a boil, stirring vigorously until mixture thickens. Remove from heat and cool, stirring occasionally.

Dried fruit jelly

Ingredients:
2 cups dried fruit (for example, 1/2 cup dried apples, 1/2 cup prunes, 1/2 cup dried apricots, 1/2 cup raisins),
6 glasses of boiling water,
1/2 cup cold water,
2 tablespoons potato starch,
2-3 tablespoons of honey,
1 small cinnamon stick.

Preparation:
Wash the dried fruits thoroughly and place in a large saucepan along with a cinnamon stick. Pour boiling water over dried fruits, cover and leave for 30 minutes.
Then add honey, put the pan on the fire and bring to a boil. high fire. Reduce heat and cook for 5-7 minutes.
Mix potato starch with 1/2 cup cold water and slowly pour the mixture into the pan, stirring continuously. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to crush the dried fruits. Serve the jelly warm or cold.

Dried rosehip jelly

Ingredients:
40 g dried rose hips,
3 glasses of water,
2 tablespoons starch,
sugar or honey to taste.

Preparation:
Chop the dried rose hips, add water, bring to a boil and cook for 10-15 minutes over low heat. As soon as the liquid begins to boil, add starch diluted in chilled boiled water and sugar (or honey). Do not forget to constantly stir the jelly. Remove the drink from the heat as soon as bubbles appear on the surface.

Jelly made from jam

Ingredients:
150 g jam,
1.5 g citric acid,
40 g sugar,
40 g starch,
800 ml water.

Preparation:
Dilute the jam hot water. Place on fire and bring to a boil. Filter the resulting mixture through a sieve, add sugar and citric acid. Boil again. Dilute the starch with boiled water and pour into the liquid in a thin stream, stirring gently. Remove the jelly from the heat, cool and pour into glasses.

Milk jelly with vanilla

Ingredients:
1 liter of milk,
2 tablespoons starch,
6 tablespoons sugar,
2 g vanilla powder,
2 tablespoons of grated chocolate.

Preparation:
Dilute starch in half a glass of milk. To avoid the formation of lumps, it is better to pour the milk in a thin stream into a glass with starch, and then mix thoroughly.
Pour the remaining milk into the pan, add sugar and vanilla powder. Stir and bring to a boil. Pour in starch dissolved in milk in a thin stream. Cook, stirring constantly, for 2-3 minutes. Cool the finished jelly for half an hour, then pour into glasses and serve, sprinkled with grated chocolate or cocoa powder.

We hope that our article taught you how to cook jelly from starch, and now you can please your loved ones with a tasty and healthy drink!