Strawberry jelly made from frozen berries and starch. Strawberry jelly

In the summer heat, quite often there is a desire to drink something thick in order to combine eating and drinking at the same time, since people do not have much of an appetite in the heat.

A traditional drink that is familiar to each of us since kindergarten - strawberry jelly - copes well with this task. Due to the fact that it contains berries, such a drink will not only taste good, but also be quite beneficial for the body.

Kissel itself has been known in our country for a very long time - back in Soviet times, this drink invariably appeared on the tables of both kindergarten and school canteens, and was added to the diet of adults.

And this is not surprising, because starch, which is one of the main components of this drink, contains a large amount of carbohydrates, and the berries will bring essential vitamins to your body, which is especially important when building a diet for children.

Now in stores you can find a fairly large assortment of jelly, which is presented in the form of briquettes, for example, the drink of the Russian Product brand.

But, of course, such semi-finished products cannot compare either in taste or in beneficial properties with a drink prepared at home from fresh berries. So let's start cooking, and at the same time look at several jelly recipes at once!

Classic strawberry jelly

Ingredients

— 400 g + -
Potato starch- 2 tbsp. + -
- 3 tbsp. + -
— 1 l + -

How to cook strawberry jelly

Let's prepare a pan in which we will brew our drink. Pour water into it and put it on high heat so that it boils faster. Covering the container with a lid will help speed up this process.
We wash the berries under running water and remove the stems. We also need to inspect them for any spoiling areas; we cut them off with a knife and do the same with the green areas on the berries.
In a separate deep bowl we need to crush the berries. You can do this with a masher, or use a regular spoon, although this will complicate the process somewhat.
Add sugar and starch here, then mix everything thoroughly so that the mass becomes more or less homogeneous.
We transfer the crushed berry mixture into boiling water; the heat should not be reduced, since we need to get the water boiling again. Don't forget to constantly stir our jelly.
After waiting for it to boil, turn off the heat and use a ladle to pour the hot drink into glasses. It can be consumed both hot and cold.

You can easily adjust the thickness of the drink, for example, if you like to literally eat jelly with a spoon, then add a little more starch. If, on the contrary, you are a supporter of liquid jelly, then reduce the amount of starch to one tablespoon.

This recipe will appeal to lovers of spicy drinks. The taste qualities of this type of jelly are especially well revealed when hot.

Ingredients

Strawberries – 300 g;
Raisins – 1 tbsp;
Black currant – 2 tbsp;
Potato starch – 2 tbsp;
White granulated sugar – 4 tbsp;
Purified water – 1 l;
Cinnamon – ½ stick;
Carnation – 3 flowers.

Rinse strawberries, currants and raisins under running water. We sort through each type of berry, removing spoiled parts and tails.
Place strawberries and currants in a separate container and crush them similarly to the previous recipe.
Pour starch, sugar, spices and raisins into the resulting mass, mix everything. The cinnamon must first be crushed.
Place a pan of water over high heat and wait until it boils.
When the water begins to boil, immerse the spicy berry mixture in it and bring to a boil, stirring the liquid constantly.
As soon as you notice that your jelly has begun to boil, remove the pan from the heat and pour the drink into portioned containers.

Lemon-strawberry jelly

We will prepare this jelly for two servings; if you wish, you can increase the amount of ingredients proportionally.

Ingredients

Strawberries – 100 g;
Purified water – 320 ml;
White granulated sugar – 1 tsp;
Lemon – ½ piece;
Potato starch – 1 tsp.

How to cook lemon-strawberry jelly

Pour water into a saucepan and put it on the fire until it boils. While the heating is happening, we will prepare our ingredients.
We need to dilute the starch in approximately 20 milliliters of cold water; it is better to do this immediately in a container into which we will add the rest of the ingredients.
Wash the strawberries and remove the stems. Place the berries in a blender and grind well until all the berries turn into a liquid mass.
Strain the resulting puree through a sieve to remove the seeds. If they don't bother you, you can skip this step.
Wash the lemon and squeeze the juice from one half. For this recipe, about 1 teaspoon of lemon juice is enough, but you can increase this amount if you like it sour. Add juice to puree.
Mix the strawberry mass, diluted starch and sugar. Mix everything well.
By this time our water should already boil, pour the resulting mass into it.
Constantly stirring the jelly, bring the drink to a boil again and at this moment remove the pan from the stove.

Strawberry jelly prepared according to this recipe turns out bright and very tasty. And thanks to the fact that we removed the berry seeds from it, this drink will be highly appreciated by young children, who very often show dissatisfaction with this matter.

step by step recipe with photos

Kissels, like homemade compotes, can be cooked all year round. For these drinks it is not at all necessary to have fresh berries or fruits. They also turn out delicious when frozen, so if you have strawberries in the freezer, feel free to take them out for strawberry jelly.

Ingredients

200 g frozen strawberries (if you have fresh, use them)
3 tablespoons sugar
1.5 tablespoons potato starch
0.5-0.7 l of water

Preparation

1. If you cook a large pot of jelly, then you need more starch (at the rate of 1.5 spoons per 1 liter of water), and add sugar to taste.

We take out the strawberries and, without defrosting, immediately put them in a saucepan. Fill with water and put on high heat.

2. When the water has warmed up a little, add sugar.

3. We didn’t do this right away only because it will dissolve in warm, almost hot water almost instantly and will not burn. In about 5-7 minutes the contents will boil. Do not rush to reduce the heat or remove from the stove. Since our berries were frozen, we boil them for 7-10 minutes. During this time, the strawberries will give the future jelly their pleasant red color and amazing aroma.

It's time to strain the future jelly. In this case, you can simply remove the strawberries with a ladle without removing from the stove.

4. Dilute the starch with a small amount of water in a separate bowl and pour it in a thin stream into the pan.

Fragrant jelly made from frozen strawberries will be especially relevant in the winter cold. Just imagine - there is a snowy blizzard outside the window, and you are sipping hot viscous jelly with strawberries and looking at the snow storm from behind the window! And if you add golden-brown sweet pastries to the jelly, such as pancakes or a pie, then no one in your house will refuse such a treat. The drink is created within 20 minutes, but then it must be cooled a little, stirring every 5 minutes, since a film forms on the surface of the jelly, and under it it remains very hot. Don't forget to add a little citric acid when cooking strawberries - it emphasizes the strawberry aroma and brings out the sweetness of granulated sugar.

You will need for 600-700 ml of jelly:

250 g frozen strawberries;
0.5 l of hot water;
50 ml cold water;
5 tbsp. l. granulated sugar;
1 pinch of citric acid;
2 tbsp. l. corn or potato starch.

How to cook jelly from frozen strawberries

1. Remove the frozen strawberries from the freezer 15 minutes before making the jelly, or put them in warm water for 1-2 minutes. Then remove the green tails if they are present on the berries. Place the berries in a saucepan or saucepan, add granulated sugar and citric acid - you only need a little of it, on the tip of a knife.

2. Pour hot water into the container and place it on the stove, turning on medium heat.

3. Bring the contents of the container to a boil and boil for 10-12 minutes.

4. Now let’s do the starch filling - pour any kind of starch into a cup or glass of cold water and mix it thoroughly with a spoon so that it dissolves in the water. Remember that the water must be cold, otherwise starch lumps will form in warm water. Immediately after mixing the starch, turn down the heat on the stove and pour the starch mass into the hot compote, stirring it immediately. Leave it on the stove for literally 1 minute and turn off the heat. Let the drink cool for 15-20 minutes, stirring a couple of times during the cooling process.

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.

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:

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 potato masher 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.

Cooking with cherries

The “highlight” of this drink is the use of spices, which favorably highlight and highlight the taste of sweet and sour berries.

If the seeds were removed from the cherries before freezing, then the berries do not need to be defrosted. If the fruits are prepared whole, they will have to be thawed in order to remove the seeds.

Ingredient proportions:

2000 ml of water and another 200 ml to dilute the starch;
500 g cherries;
180 g sugar;
80 g starch;
5 buds of cloves;
5 g cinnamon;
2.5 ground cardamom;
1 g vanilla.

Prepare cherry jelly as follows:

Boil water, add spices to it, boil them for five minutes.
Then use a slotted spoon to catch the clove buds and add the cherries. Send the defrosted berries along with the juice that was released during thawing.
Add sugar and dissolve completely, stirring continuously.
Next, wait until the contents of the pan boil, then pour in the thickener diluted in cold water.
Brew the drink, stirring, until thick. When the first signs of boiling appear, remove the pan from the stove.

Thick jelly from frozen berries

This jelly is thick due not only to the higher starch content, but also due to the berry puree into which frozen strawberries are transformed during the cooking process.

For thick jelly from frozen strawberries, you should prepare:

1000 ml water;
300 g frozen strawberries;
80 – 100 g sugar;
80 g starch.

How to cook jelly:

Place the frozen berries in a saucepan, add sugar and water. Stir everything until the sweet crystals dissolve and place on the stove.
When the water with strawberries boils, after 5 - 7 minutes, catch the berries with a slotted spoon and turn them into puree using a blender or a regular sieve.
Return the strawberries in the form of puree to the boiling strawberry compote and pour in the starch diluted with water. Boil the jelly for a couple of minutes and remove from heat.

This jelly can be served while still warm, but it will be just as tasty when chilled.

Healthy drink with cranberries

Cranberry jelly is not only a tasty, but also a healthy drink that will be useful to introduce into your diet during flu and cold epidemics. It will be able to strengthen the immune system and help the body cope with viruses that have already entered it.

To cook this medicinal jelly from frozen cranberries, you need to prepare:

2000 ml water;
300 g cranberries;
80 g starch;
sugar to taste.

Progress:

Thaw the berries, rinse if necessary under cool running water, and then puree into a paste with a blender.
Leave a glass of water to dilute the starch, and mix the rest of the liquid with the berry pulp and bring to a boil.
Sweeten the contents of the pan to taste and pour the starch mixed with water into it in a thin stream. As soon as the drink thickens, it is ready.

Homemade jelly is a fairly nutritious drink, so it can completely replace one meal, for example, an afternoon snack or snack. And especially if you complement it with a bun or pie.

Multicooker recipe

Kissel from starch and frozen berries can also be cooked in a slow cooker. This will take no more time than cooking on the stove, and maybe even less. Thanks to special preparation modes, vitamins and nutrients are better preserved in this drink.

Ingredients used in the cooking process:

1500 ml water and an additional 250 ml for starch;
500 g berries (gooseberries and red currants);
150 g sugar;
60 g starch.

Cooking method:

Place frozen berries in a multi-pan, fill them with water, close the lid of the device and start the “Soup/Steamer” mode for a quarter of an hour.
After the sound signal, catch the berries with a slotted spoon and press them through a sieve.
Return the resulting seedless puree to the water along with sugar. Turn on the “Soup/Steamer” option again for 15 minutes.
2 - 3 minutes before the end of the program, open the lid of the device and pour in the starch mixed in a glass of water. Wait for the program to complete and let the drink brew for about another hour.

Made from gelatin and frozen berries

Of course, it is much more common to use starch as a thickener for this drink, but in Jewish and French cuisine you can find beautiful transparent jelly made with gelatin.

The peculiarity of such drinks is that they are consumed only when chilled.

Ingredients of the gelatin drink:

2000 – 3000 ml of water;
400 – 500 g frozen berries;
14 g gelatin;
200 g sugar.

Sequencing:

Pour 100 ml of cold water over the gelatin and let it soak in moisture for half an hour. Then melt the swollen grains in a steam bath or in a microwave oven. Do not boil.
Bring the berries and water to a boil and cook for 10 minutes until a rich broth is obtained, which is then strained, mixed with sugar and dissolved gelatin. Warm the drink slightly over the fire, but do not allow it to boil.
Pour the finished drink into serving containers and cool. Jelly made from frozen berries on gelatin is ready.

Kissels were cooked back in Rus'. They were prepared both as a drink and as an independent dish. Modern housewives do not forget about this amazing drink. Due to its beneficial properties, jelly is recommended for almost all people. It is well absorbed, normalizes digestion, fights dysbiosis, and for people suffering from gastritis, ulcers, colitis, it is simply a godsend. This delicious drink is prepared quite quickly. The main thing is to have the right ingredients on hand...

Ingredients

100 g frozen strawberries__NEWL__
100 g frozen blackcurrants__NEWL__
6 level tablespoons sugar__NEWL__
3 level tablespoons potato starch__NEWL__
2 liters of water__NEWL__

If you don’t have frozen berries, you can take fresh or dried ones; various fruit juices, jams, and preserves are ideal for jelly. And its beneficial properties will depend on what berries (fruits) you took as a basis. If you want the jelly to have a laxative effect, cook it from rowan. Made from blueberries, it will have a binding effect; cranberry jelly will help in the fight against viral diseases.

We will have a very healthy drink, because it is brewed from two types of berries. So let's get started. Place frozen strawberries and currants in a saucepan, fill them with water and place on the stove over high heat.

After about 3-4 minutes, when the water becomes warm, pour sugar into the pan, stir, and let the berry compote (this is not jelly yet) boil.

Reduce heat and keep on the stove for 10-15 minutes. While the berries are cooking, dilute the starch in a small amount of water in a separate bowl.

By the way, it is not necessary to take potato. It can also be replaced with corn. After the compote is cooked, strain through cheesecloth.

We throw away the boiled ugly berries, put the rest back on the fire and let it boil.

Then immediately pour in the diluted starch in a thin stream and mix quickly.