The proportions of thick jelly. How to cook jelly from starch - professional advice

Fruit jelly is a sweet dessert dish made from fresh, dried or frozen berries or fruits with the addition of potato starch. The consistency of jelly depends on the ratio of water and starch in the recipe. We will consider the classic cooking technology. The whole thing will take about 30 minutes.

Any fresh or frozen berries (fruits) are suitable for jelly: raspberries, cherries, blueberries, cranberries, apples, oranges. You can mix different types, getting a unique taste. Frozen fruits must first be thawed (30-40 minutes), then made according to the recipe, using melt water too. If sweet jam is chosen as the raw material, then it is better to put less sugar or completely exclude it from the composition so that the jelly is not cloying.

Ingredients:

• berries (fruits) or jam - 200-300 grams;
• water - 1 liter;
• sugar - 100-150 grams;
• potato starch - 1-4 tablespoons.

Use only potato starch, as corn pudding will turn out cloudy with a white tint.

How much starch is needed per liter of jelly

The proportions depend on the desired consistency. Amount in tablespoons:

• 1 - liquid drinking jelly;
• 2 - fluid medium consistency;
• 3 - semi thick;
• 4 - thick, slowly flowing;
• 5-6 - very thick, reminiscent of jelly.

Often, 2-3 tablespoons of starch without a slide are added to the jelly.

starch jelly recipe

1. Pour washed berries (fruits) or jam into a saucepan. Previously, you can remove the bones or cut the fruit into pieces.

2. From the indicated amount, measure out an incomplete glass of water. Pour the rest of the water into a saucepan. If jam is used, mix well, trying to make the mass homogeneous.

3. Put the pan on the fire. After boiling, add sugar, mix, boil for 1-2 minutes, then remove from heat. Cover with a lid, leave for 5-10 minutes. If you need jelly without berries, strain the resulting compote through cheesecloth, squeezing the pulp well.

4. Dilute starch in a glass of cold water. There should be no lumps left.

5. Put the pan back on the fire, bring to a boil.

6. In a thin stream, stirring constantly, pour the diluted starch into the compote. It is better to pour the mixture near the edges of the pan, this helps dissolve.

7. After boiling, remove from heat. If a thick jelly was prepared (4 or more tablespoons of starch), immediately pour into molds.

8. So that a film does not appear on the surface of the jelly, you can sprinkle sugar on top and cover with a lid.

9. Cool the dish to room temperature and serve.

The first recipes for jelly appeared a thousand years ago, when in Rus' oat milk was sour for the preparation of this delicious dish. True, it was not made in liquid form, but in a frozen form it was cut into pieces, which were served with hot hemp oil and eaten with jam or milk. Today you can cook not only sour-grain jelly, but also fruit and berry desserts. And how to cook jelly, you will learn from our article.

The benefits of jelly for the body are invaluable. Doctors advise drinking it for diseases of the stomach and intestines, for sore throats. Nutritionists advise to include such a drink in the diet of those who are overweight.

Ingredients:

• a cup of jam;
• two tablespoons of regular sugar;
• a liter of water (boiled, cold);
• two tablespoons of starch;
• a few grams of citric acid.

Cooking method:

1. Stir the jam in a saucepan with three liters of water and place the container on the stove.
2. As soon as the contents of the saucepan begin to boil, pass it through a sieve, pour in the sweetener, citric acid and return to the fire.
3. Then take a bowl of water and dissolve starch powder in it. Pour the mixture into the languishing composition in a thin stream, stirring constantly, wait until the jelly boils and turn off the stove. https://www.youtube.com/watch?v=vR-rI57WkTw

From dried fruits

Delicious and nutritious jelly can be cooked in different ways.

You can also use dried fruits, because, as you know, they have more minerals than fresh fruits. Dried fruits are also high in fiber and other nutrients.

Ingredients:

• ½ kg of dried fruits;
• half a glass of sweet sand;
• a spoonful of lemon juice;
• citrus peel;
• two tablespoons of starch;
• two cloves;
• cinnamon bark.

Cooking method:

1. Before cooking jelly from dried fruits, they need to be soaked in water for a couple of hours. If dried fruit is store-bought, be sure to rinse it before soaking it.
2. Then pour one and a half liters of water into the pan, put fruits, spices, sweetener, zest and lemon juice. We put the container on the fire and boil its contents for 15 minutes.
3. Then lay out dried fruits and introduce starch, which must first be diluted in a small amount of water.
4. As soon as the jelly is covered with the first bubbles, we return the dried fruits, warm the composition for several minutes and remove the drink from the fire.

To prevent the surface of the dessert from being covered with a film when cooling, sprinkle it with sugar.

Cooking from compote

You can cook jelly from berry compote, which in appearance and taste will resemble jelly. You can decorate the finished dessert with whipped cream, berries or just sprinkle with powdered sugar.

Ingredients:

• liter of berry compote;
• three tablespoons of starch powder.

Cooking method:

1. We put the pan with berry compote on the stove. As soon as the drink is slightly warmed up, scoop out the bowl and stir the starch powder in it. It is better to sift the starch so that the jelly turns out without lumps.
2. Pour the diluted starch powder into the compote, stir thoroughly and, after boiling, remove from heat.
3. Pour the jelly into bowls, put in the cold so that it thickens well. Decorate as you like before serving.

How to cook thick oatmeal jelly

The recipe for oatmeal jelly goes back to the time of the invasion of the Tatar-Mongolian yoke. Such a drink is prepared today, because it is very tasty, nutritious and healthy. There are different ways to prepare it, but we will cook the dessert according to an old Russian recipe. The taste of the finished oatmeal jelly should be with mild sourness.

Ingredients:

• 280 g of oatmeal;
• a crust of black bread;
• half a liter of water.

Cooking method:

1. Oatmeal should be poured with warm water, put a crust of bread and left for a couple of days in a warm room.
2. So that our sourdough does not wander too much, it needs to be stirred occasionally. After, the liquid must be drained, and the contents boiled, adding a little salt.
3. The finished jelly will have a grayish tint, which is not very appetizing, so pour the drink into bowls and decorate it with fruit slices or berries. https://www.youtube.com/watch?v=MlaZ3zDZIt8&t=105s

From frozen berries

In just half an hour, you can cook delicious jelly even from frozen berries. You can take a specific berry, but it is better to use a berry mix. Fruits can even not be defrosted, unless a strict recipe requires it.

Ingredients:

• 420 g frozen raspberries, strawberries, red and black currants;
• 140 g of starch and sweet sand;
• 2.2 liters of water.

Cooking method:

1. Defrost the berries and, if desired, grind with a blender. Pour two liters of water, add sweetener and light the fire.
2. In a bowl of water, stir the starch powder.
3. As soon as the berries boil, cook for five minutes, then pour the starch mixture into them, stir the composition and boil until thickened. https://www.youtube.com/watch?v=qb3yS8Hc3ww&t=4s

apple recipe

You can take a variety of apples for jelly - fresh, dried, in the form of mashed potatoes, jam or even compote.

Ingredients:

• 3 apples;
• 1.2 liters of water;
• 55 g starch;
• half a cup of sweet sand.

Cooking method:

1. We clean the fruits from the peel and seeds, cut into small pieces.
2. We put fruit slices in a boiling liter of water, and after five minutes we add a sweetener. Cook until it is completely dissolved.
3. In a glass of water (boiled), stir the starch powder and pour it into the apple compote. We wait until it boils, and remove the almost ready jelly from the stove.https://www.youtube.com/watch?v=wy1SQz_UM5M

Homemade milk jelly

Even the most inexperienced hostess can cook jelly from milk.

Potato starch is used as a thickener or dessert is made from corn starch. The density of the drink, its density depends on the amount of this ingredient.

If you want to drink jelly, then take two tablespoons of white powder per liter of liquid. If you want to get jelly, then double its amount. For flavor, add cinnamon, vanilla, or almond extract.

Ingredients:

• a liter of milk;
• 70 g of starch and sweet sand;
• vanillin (at the tip of a knife).

Cooking method:

1. Pour milk into a saucepan, leaving a glass in which to dilute the starch powder.
2. Warm it up a little and add the sweetener.
3. As soon as the sugar granules dissolve and the milk begins to boil, pour in the starch mash, stirring the milk in a circle.
4. After the jelly boils, put the vanillin and after three minutes you can pour the jelly into bowls. https://www.youtube.com/watch?v=xHpCDcSzzWw

From blueberries

Blueberry jelly is often prescribed by doctors to children and adults in the period of intestinal upset and other stomach diseases. Such a berry contains tannins, as well as many other useful vitamins and acids.

Ingredients:

• 270 g blueberries;
• four tablespoons of starch;
• sweet sand to taste;
• a pinch of citric acid.

Cooking method:

1. Place a saucepan with blueberries and two liters of water on the stove.
2. As soon as the contents of the pot boil, strain the berries, chop them with a blender and return to the saucepan along with the sweetener and citric acid.
3. Dilute the starch powder with water and as soon as the berry broth boils for ten minutes, pour it into the pan.
4. Bring the jelly to a boil and remove from the stove.

cherry drink

Cherry jelly that tastes good will be a worthy replacement for compotes and fruit drinks. Such a drink can satisfy both thirst and hunger at the same time.

Ingredients:

• 350 g cherries;
• half a liter of water;
• three spoons of sweet sand;
• two tablespoons of starch.

Cooking method:

1. We wash the cherries and, if there is time, we clean the berries from the seeds.
2. We put the fruits in a saucepan, fill with water, leaving a little to dilute the starch.
3. As soon as the berry composition begins to boil, pour in the sweetener and heat the compote until it becomes saturated and bright.
4. Add starch mixture. As soon as the jelly thickens, you can turn off the fire.https://www.youtube.com/watch?v=B4Zs03ZHlIg

How to cook jelly from a pack

When the season of berries and fruits ends, you can cook jelly from a pack. This product has its fans and opponents. Of course, it is difficult to compare a drink from a pack with a natural product, but thanks to the berry and fruit powder, it is quite possible to cook delicious jelly.

Before using the contents of the package, pay attention to the composition of the product. It should contain only natural extracts of berries and fruits. And also look at the expiration date and carefully study the instructions.

Cooking method:

1. Pour water into a saucepan. Pour the dry mixture into a bowl and also dilute with water (200 ml).
2. As soon as the liquid boils, pour in the composition obtained from the powder, stir and cook for two minutes until thickened.

Despite the fact that kissel is a native Russian drink, residents of other countries also fell in love with it. It is better to cook it from natural products, because this is the only way you can not worry about the presence of dyes and other "chemistry" in the composition.

Somehow, quite imperceptibly, kissels left the diet of many families. It often seems to housewives that their preparation requires time and special skills. But the fact that jelly is a very healthy drink and dessert is somehow forgotten. Kissels are especially useful for growing children and people with gastrointestinal problems. And some dishes simply "ask" to be consumed with jelly. For example, fruit-semolina or just semolina meatballs, cottage cheese or cottage cheese-semolina casserole, pancakes and others. Fans of such dishes most of all love to drink them with jelly. Although in these cases, you can just slightly change the consistency of jelly and use it as a gravy.

To prepare jelly, you will need potato or corn starch, as well as the products from which you will make the basis for it. It all depends only on your imagination and the taste preferences of the household for whom the jelly is being prepared. As a basis, there can be decoctions of dried fruits, fruits, berries; homemade juices or syrups; milk.

Boil fruits or dried fruits until tender, remove with a slotted spoon or strain through a sieve, bring the resulting broth to a boil and pour the diluted starch into it. Berry jelly is better to cook a little differently - squeeze the juice, boil the pomace remaining from the berries in water, strain, add diluted starch and immediately pour in the juice.

Milk jelly is also cooked: milk is brought to a boil, sugar is added, vanilla on the tip of a knife, then starch is introduced.

Diluted starch is always introduced in a thin stream with continuous stirring. This is necessary so that no lumps form. Sugar is added to taste. It can be replaced with jam or syrup. The taste of fruit and berry jelly can be enhanced at the moment when the jelly is ready. To do this, just before removing it from the fire, you can add 1 tbsp. a spoonful of freshly squeezed lemon juice or half a glass of orange juice. To enhance the flavor, you can add cinnamon, vanilla or mint sprig. Mint should be placed in hot jelly for 1-3 minutes and pulled out. Immediately you need to remove the jelly from the stove.

The density of the jelly depends, again, on how thick or liquid the jelly the family likes. To prepare jelly of different density, you need to take from 1 to 3 tablespoons of starch per liter of liquid. Starch is diluted in cold boiled water (100-125 ml) and poured into a boiling liquid. Then, with constant stirring, bring to a boil and remove from heat.

If there is no starch
If you really want jelly, but there is no starch at home, it is very easy to cook it yourself in a few minutes. Take a medium sized potato. Wash, clean, wipe on a fine grater. Squeeze the juice well into a clean bowl. The remaining liquid is cloudy white and is starch. If you squeezed the mashed potatoes well, this amount is enough for you to cook a liter of jelly. The only negative is that it will not be as transparent as when using dry starch, but this will not spoil the appearance of the dish too much.

About the benefits of jelly
Skillfully prepared jelly is not only a tasty and nutritious dish, but also an excellent means of preventing gastrointestinal diseases. The mucous consistency of jelly has the most beneficial effect on the lining of the digestive tract, gently enveloping them and protecting them from all kinds of irritations. Kissels are especially indicated for people who do not watch their diet, often eat in fast food restaurants, love chips, soda. Their digestive organs need special care. And jelly will perfectly cope with the "role" of a soothing and relieving irritation agent.

Regular use of jelly (including oatmeal) facilitates and stabilizes the condition of patients suffering from gastritis, gastric and duodenal ulcers.

All kissels are useful for baby and diet food.

Kissel is a jelly-like dessert. Its use is very beneficial for the human body. It lowers the level of cholesterol in the blood, normalizes metabolic processes, positively affects the condition of the hair and skin. Kissel from starch is prepared using a variety of berries, syrups, jam and other products.

Starch for jelly

For cooking jelly from fruits and berries, potato starch is better suited. With it, you can give the drink a different degree of viscosity. The color of the powder should match the product from which the dessert is made. So, fruit and berry jelly made from starch extracted from corn grains turns out to be cloudy. Such a powder is more suitable for brewing viscous drinks based on milk or almonds.

Kissel viscosity

The question of how much starch is needed for jelly cannot be answered unambiguously. The final viscosity of the drink is directly proportional to its quantity. It can be thick, medium density and semi-liquid. Therefore, each culinary specialist should be guided by his own taste.

So, how much starch is needed for a high viscosity jelly? For a thick drink: for 1 liter of liquid base, you will need to add approximately 65 - 75 grams of powder. To obtain a dessert of medium density, you need to add 40 - 50 grams of starch to the same volume of liquid, for semi-liquid jelly - 25 - 35 grams of starch.

thick jelly

After adding starch powder to the jelly, it should be boiled for five minutes over low heat. It is very important to stir it constantly. Powder grains completely absorb water. Therefore, ready-made thick starch jelly retains a high viscosity for a long time and does not liquefy. Before pouring it, portioned dessert forms must be moistened with cold water. So the jelly will not stick to them. It needs to be chilled before serving.

Kissel of medium density

After introducing the starch powder into the jelly, it must be heated to a boil, but not boiled. Cook for a few minutes. In this case, it is very important to constantly stir with a whisk. Ready starch jelly is poured into bowls, dessert bowls, bowls or other portioned forms and cooled. To avoid the formation of a film on the surface, the treat is sprinkled with a small amount of granulated sugar.

Semi-liquid jelly

Such jelly is well suited for watering casseroles or puddings. It should be homogeneous and not viscous. A small amount of citric acid can be introduced into a semi-liquid starch jelly prepared on the basis of fruits or berries. It will give the finished dessert a richer taste and bright color. But before that, it should be prepared - dissolved in cold water.

Kissel from fresh berries

For cooking dessert, you will need fresh forest or garden berries. First, they must be washed in non-hot boiled water. Berries need to be mashed through a sieve. In this case, juice is formed, which must be poured into a glass dish.

Pour the mixture of crushed berries into a container. Pour hot water over them. Bring the liquid to a boil and cook for about 5 minutes. Then the broth must be filtered to remove the berry pulp. After that, pour sugar into it. Bring back to a boil and reduce heat.

The required amount of potato starch, which depends on whether the cook wants to get liquid, semi-liquid or thick jelly, should be diluted with boiled cold water. Its volume should be approximately 4 times the volume of the powder.

All diluted starch is introduced into the boiling broth. It is recommended to pour it slowly, in a thin stream, otherwise lumps will form. Also, with the introduction of starch, the broth must be continuously stirred.

At the end, pour the juice obtained by rubbing the berries through a sieve into the jelly. Put the dessert to cool, after mixing well.

Kissel from dried fruits

For a liter of water you will need:

• 100 grams of dried apples or 120 grams of dried apricots,
• 120 grams of granulated sugar,
• 1 gram of citric acid.

Sort dried fruits and check that they are not spoiled. Wash them well. Then pour the dried fruits into a bowl, pour them with hot boiled water. Leave for a few hours - so they will become softer.

Put prepared dried fruits to boil in the same water. Bringing it to a quiet boil, leave it in this state for half an hour. Then the broth must be filtered. Mash boiled fruit by rubbing through a sieve. They should become a homogeneous mass. After that, return them to the fruit broth. Pour sugar into it and mix. Bring sweet broth to a boil. Add diluted citric acid to it.

Pour potato starch into cold water and stir until completely dissolved. Quickly add it to the syrup. Kissel mix well and cool.

Rosehip kissel

For a liter of water you will need:

• 40 grams of dried rose hips,
• 120 grams of granulated sugar,
• 1 gram of citric acid,
• 50 grams of potato starch.

First you need to prepare the rose hips. They need to be sorted out and the spoiled ones removed. Then rinse the wild rose thoroughly, put in a bowl. Fill it with hot water. Let it stand for a quarter of an hour and swell.

Put the rosehip to boil. The water does not need to be changed. Bring it to a boil and continue to cook until the rosehip is soft. Then the broth must be filtered. Rub the fruits through a sieve until a homogeneous mass is obtained. After that, introduce it into the broth. Pour sugar and add citric acid.

Thoroughly dilute starch powder in cold water and mix well. Quickly pour it into the boiling rosehip syrup, stirring thoroughly. Refrigerate the finished treat before eating.

Milk jelly

To get 1 liter of jelly you will need:

Pour milk into a saucepan. Heat it up while stirring. When it comes to a boil, pour sugar into it. Mix milk syrup well. Stop heating it.

Prepare cornstarch. To do this, it must be diluted in cold milk and filtered. Pour the prepared starch solution into the pan. Cook for a few minutes at a low boil, stirring constantly.

Add vanillin. Pour dessert into bowls. From above it can be sprinkled with sugar so that a film does not form on the surface. Leave the dessert to cool.

Before serving, jelly can be poured with bright berry syrup. It is easily prepared with cranberries, granulated sugar and water.

Kissel from jam

Per liter of jelly you will need:

• 160 grams of jam
• 60 grams of granulated sugar,
• 40 grams of potato starch,
• 1 gram of citric acid.

Put the jam in a saucepan and cover it with sugar. Pour the resulting sweet gruel with hot water and mix. Put the syrup to boil. Bring it to a boil. Leave for 5 minutes. After that, pass it through a sieve.

Bring the syrup back to a boil and add a pinch of citric acid to it. Remove the saucepan from the stove. Add the diluted starch powder to the syrup and mix thoroughly. Distribute the finished dessert into portioned containers and cool.

Thus, making jelly from starch is not at all a difficult task. This simple delicacy can be very diverse, have different tastes.

The name of this fragrant, tasty and healthy drink has more than 100 years of history and is borrowed from the name of an old Russian dish - oatmeal jelly, which had the same viscosity and consistency as modern drinks. Oatmeal, rye or wheat jelly were traditional village treats, and they were prepared on the basis of fermented decoctions of cereals, from which they got their name "kissel" - that is, sour. So natural jelly was prepared by fermentation, not boiling, and was not a dessert, but a separate dish that was consumed with bread. But to cook fruit or milk jelly based on starch, in Russia they began only with the beginning of growing potatoes.

How to cook jelly from starch

Traditionally, from fresh or frozen berries, they try to cook jelly at home, which is then served as a drink, hot or cold. In modern cooking, five types of jelly are distinguished, which differ in the concentration of starch and, consequently, in the method of serving. At the same time, potato starch is usually used for berry and fruit jelly, which has a slight sourness, and corn starch is preferable for dairy and almond, as it gives a more delicate taste.

For liquid kissels, the concentration of starch is one tablespoon with a slide (10-15 g) per liter of water, for semi-liquid - 2 tablespoons (20-25 g), for semi-thick - 3 tablespoons (30-35 g) and for thick - 4 tablespoons (40-45 g) and for very thick - 6 tablespoons (70-80 g).

To cook jelly, you need to boil fruits and berries, as is done when cooking compote, while the fruits are cooked, the starch is thoroughly dissolved in 1-1.5 glasses of boiled cold water so that there are no lumps. Depending on what kind of jelly we want to get, starch can be diluted in water, syrup or milk. If necessary, the starch solution can be filtered through a fine sieve. When the fruits are cooked, the broth is seasoned with starch, slowly pouring in the solution with constant stirring. After that, the finished jelly must be brought to a boil and immediately removed from the heat.

This method is suitable for cooking liquid, semi-liquid and semi-thick jelly. Thick and very thick kissels after the introduction of starch are boiled with constant stirring for 5-6 minutes, after which they are poured into molds and cooled. They are served as a dessert topped with whipped cream and citrus slices. Liquid and semi-liquid jelly can be cooled directly in the pan, and thick and semi-thick, it is advisable to immediately pour into glasses or bowls. They are served as drinks or used as gravy for cottage cheese and other desserts.

Kissel from jam

Cooking jelly from jam is the easiest recipe for a drink. In order to cook it, you need to drain the syrup from any jam - cherry, raspberry, strawberry or currant, dilute it with boiled water, then heat it without boiling. Then load the fruit and season with starch and mix well. Bring the drink with dissolved starch to a boil and remove from heat. If desired, jam jelly can be prepared in a very thick concentration, poured into molds and served as a dessert with pastries and tea.

Kissel from berries

Kissel from berries is the most delicious and most aromatic drink. It is preferable to cook jelly from fresh juicy berries - cranberries, raspberries, currants, which give an intense color and bright taste. A wonderful jelly is also obtained from freshly frozen berries, which, without defrosting, are thrown into boiling water and boiled until tender. For a piquant taste, you can add a few slices of citrus fruits and spices - cinnamon, mint, ginger, etc.

Before cooking, fresh berries can be slightly mashed to release the juice, and then boiled over low heat until the broth acquires a thick color. Then add sugar to taste and season with starch. Bring the drink to a boil, remove from heat, let cool and brew. Serve chilled. To preserve the color of jelly and give it a special piquancy, it is recommended to add citric acid diluted in water at a concentration of 0.5 g per 1 liter of the finished broth.

Kissel from powder

The desire to reduce the time spent on cooking stimulated the appearance of food concentrates. It became possible to cook jelly literally from powder. Dehydrated fruit juice concentrates, flavourings, colorants, sugar and starch are packaged in bags or pressed into briquettes designed for a specific volume of the drink. In order to cook jelly from powder, it is enough to pour the contents of the bag or briquette into a saucepan, dissolve in warm, but not hot water and bring to a boil. Cook jelly, stirring constantly, avoiding the formation of lumps and foam. Cool the finished drink and serve.