How to cook jelly from berries and starch: 9 recipes

The recipe of the famous drink of childhood came to us from the time of Russia. Initially, the composition was very thick, its main components were oat, rye and wheat broths. To date, cooking technology has become a little simpler. To cook jelly, use berries, compotes and jams with the addition of various types of starch. Consider in more detail the popular recipes.

General technology of cooking jelly

1. The main ingredient for the preparation of the drink is starch (corn, rice or potato). Due to the bulk composition of jelly acquires the necessary thickness.
2. Potato starch, unlike the others, makes the drink more transparent. First of all, pour the necessary amount of the composition into a small container with cold water.
3. Stir and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Stir the mass, achieve uniformity.
4. You can change the density of the jelly itself, this criterion completely depends on your taste. Delicacy can both be drunk or spoonful as a dessert.
5. To get a similar dish, you need to mix about 80 grams. starch with 1 liter. fluid. For a more liquid jelly, it is worthwhile to reduce the amount of the food additive by a factor of 2–3.
6. When cooking a drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, the starch will turn into glucose and lose its viscous properties. The optimal time for soaking a drink is 25 minutes, not more.
7. Take into account that the preparation of jelly is best done in an enamel container, you need to mix the composition with a wooden spoon. Such a move will avoid burning the mixture and the appearance of an unpleasant odor.
8. After full preparation, sprinkle the drink with sugar and put a piece of marshmallowor marmalade. A little trick will help avoid the formation of a film.

Berry Kissel

• potato starch - 60 gr.
• sugar - 340 gr.
• drinking water - 1 l.
• berries (any) - 450 gr.

1. If you decide to use fresh berries, rinse them thoroughly in a colander and dry them. Remove excess twigs, leaves and spoiled fruit.
2. Combine granulated sugar and filtered water in an enamel container. Put the pot on the fire, stir occasionally, wait until the composition is completely dissolved.
3. After that add to the syrup diluted in cold water starch and berries chopped in a blender. Mix thoroughly and cook the jelly for about 25 minutes on minimal heat. Eat chilled.

Kissel with lemon and honey

• fresh lemon - 1 pc.
• granulated sugar - 85 gr.
• filtered water - 1.5 liters.
• honey - 150 gr.
• starch - 65 gr.

1. Separately, take a small container with cold water. Pour in the starch and mix thoroughly.
2. Connect in a suitable container 150 gr. honey and some hot water. Stir. Pour the required amount of purified water into the enamel pan, add sugar and honey solution.
3. Send the container to the stove, wait for boiling. Next, gently pour in the liquid from the starch. Mix well.
4. As soon as the composition boils, remove the pan from the hob. Add freshly squeezed lemon juice, mix the drink, wait for cooling.

Kissel from jam

• purified water - 950 ml.
• starch - 55 gr.
• any berry jam - 150 gr.
• sugar - to taste

1. Combine the jam and drinking water in an enamel saucepan. Send the container to a medium heat, boil the mixture for about 10 minutes, stirring occasionally.
2. After the time, strain the compound through a sieve. Send the syrup back to the pan, add the starch diluted in water. Add sugar if necessary.
3. Place the pan with the composition on the middle fire, as soon as the first bubbles appear, reduce the burner to the minimum. Constantly stir the composition, cook for another 15 minutes.

Kissel with currants and almonds

• red currant - 200 gr.
• granulated sugar - 250 gr.
• peeled almonds - 240 gr.
• starch - 95 gr.
• drinking water - 1.7 l.

1. Rinse and sort the berries, let them dry. Scald the almond kernels with boiling water and peel them.Next, send the nuts with sugar into the bowl of the blender, add 100 ml. water.
2. Crush the mixture into a homogeneous mixture, then strain through a double gauze cloth. At the exit you will get almond milk. After that, gradually pour the starch into the liquid, stirring constantly.
3. Add berries. Pour into the enameled pan, the remaining drinking water. Turn on the burner on a medium heat until it boils.
4. Tomit another 7 minutes, turn off. Do not forget to constantly stir pudding. It can be consumed cold or hot.

Compote-based Kissel

• potato starch - 35 gr.
• berry compote - 1 l.

1. Combine starch with 200 ml. cold compote, mix thoroughly. Bring the rest of the liquid to a boil in a heat-resistant container.
2. Next, start gently pouring the starch mixture into the main liquid, do not forget to constantly stir the composition. Wait another 5 minutes, remove from heat.

Thick kissel-dessert

• fruit compote - 900 ml.
• berries (any) - 230 gr.
• starch - 75 gr.

1. Mix 250 ml. cold compote and starch. Rinse the berries, pass through a blender. Next, connect with the rest of the liquid.
2. Send the composition to boil in an enamel container.When the compote boils, slowly pour the starch mixture into it, stir constantly.
3. Tomit the composition for about 25 minutes on minimal heat. Pour the jelly over the forms, clean in a cool place. Serve with cream.

Milk-Based Jelly with Strawberries

• chicken egg - 1 pc.
• milk - 1 l.
• vanillin - on the tip of a knife
• starch - 55 gr.
• sugar - to taste
• Fresh strawberries - 250 gr.

1. Rinse the strawberries thoroughly, remove the stalks and dry. Next, the berries need to pass through a blender. The resulting puree squeeze in a double mirage tissue.
2. Combine an egg, sugar, vanilla and strawberry porridge in an enamel saucepan. Pour 750 ml. milk, mix thoroughly and send to medium heat.
3. In parallel, mix the starch with the remnants of cold milk. Bring the mass on the stove to a boil, reduce to a small fire. Do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, gently add a mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Pumpkin Kissel

• milk - 1 l.
• pumpkin pulp - 320 gr.
• starch - 60 gr.
• peeled walnuts - 8 pcs.
• cranberries - for decoration
• granulated sugar - 90 gr.

1. Chop the pumpkin into small cubes. Send stew for about half an hour until ready. Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk in enamelled container, wait until the first bubbles appear. Combine pumpkin porridge with hot liquid and sugar.
3. In parallel, dilute the potato starch in 200 ml. cool milk. Pour the composition into a common container, bring to a boil over low heat. Boil for 10 minutes, stir the jelly constantly.
4. After preparing the drink, pour the composition into cups, chop the walnut. Sprinkle with jelly, add a few cranberries.

Traditional Kissel with Bread

• black bread - 40 gr.
• milk - 1 l.
• oatmeal - 450 gr.
• honey - 65 gr.

1. In the evening, combine milk, oatmeal and black bread. After waking up, get a slice. Drip the flakes through a fine sieve into a suitable container.
2. At the exit you get oatmeal milk, add diluted starch with water to it. Send the composition to the stove. Turn on the burner to minimum.
3. Gradually add honey and stir well until boiling. Next, remove the jelly from the stove, let it cool, eat.

Practical recommendations

1. To enhance the flavor, a few grams of citric acid is added to the mixture of starch and water. When you start to cook the main mixture, pour the composition in the usual way and mix thoroughly.
2. To enhance the flavor of the drink in jelly, you can add zest of any citrus fruits. Do not be afraid to experiment with various spices.
3. If you decide to cook the jelly with milk, to achieve a delicate taste, cooks recommend adding cornstarch instead of potato starch. It is a little harder to find, the composition will cost more than ordinary powder.
4. If you decide to make jelly full dessert, which can be used with a spoon, the hot composition should be poured into pre-processed forms. Pre-wet the dishes and sprinkle some sugar. So you can easily put it on a flat dish and decorate to taste.
5. When mixing the starch with the bulk, it should be poured slowly and along the edge of the pan. Such manipulations will help to avoid the appearance of lumps. Among other things, if you want to get exactly the dessert, you need to cook it only over low heat from beginning to end.
6. Liquid jelly is obtained when the composition is just beginning to boil. Just wait a few more minutes and turn off the stove. You need to prepare the drink in an enamel saucepan and stir constantly with a wooden spatula. This way you will avoid unpleasant odors from metal appliances.

Please your household with various variations of kissel. Prepare a traditional drink, as well as try other drink options. Reveal for yourself the perfect recipe and make it a family treat.

Video: how to cook jelly from frozen berries