How to cook jelly from berries and starch: 9 recipes

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

General technology for the preparation of jelly

1. The main ingredient for the preparation of the drink is starch (corn, rice or potato). Thanks to the bulk composition, the jelly acquires the necessary density.
2. Potato starch, unlike the rest, makes the drink more transparent. First of all, pour the right amount of the composition into a small container with cold water.
3. Stir thoroughly and strain through a sieve. Next, pour the mixture into the liquid from which the jelly will be prepared. Mix the mass, achieve uniformity.
4. You can change the thickness of jelly yourself, this criterion depends entirely on your taste. A treat can be drunk or eaten with a spoon as a dessert.
5. To get a similar dish, you need to mix about 80 gr. starch with 1 liter liquids. To get a more liquid kissel, it is worth reducing the amount of a food supplement by 2-3 times.
6. When preparing a drink, make sure that the jelly is not subjected to prolonged boiling. Otherwise, starch will turn into glucose and lose its viscous properties. The optimal time for the drink to languish is considered an indicator of 25 minutes, no more.
7. Take into account that the preparation of jelly is best done in an enameled container, you need to stir 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 marshmallow or marmalade. A little trick will help avoid film formation.

Berry jelly

• 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 fruits.
2. Combine granulated sugar and filtered water in an enameled container. Put the pan on the fire, stir occasionally, wait for the complete dissolution of the composition.
3. Then add the starch diluted in cold water to the syrup and the berries crushed in a blender. Mix thoroughly and boil jelly for about 25 minutes on low heat. Use 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 starch and mix thoroughly.
2. Combine in a suitable container 150 gr. honey and some hot water. Shuffle. Pour the required amount of purified water into an enameled pan, add sugar and honey solution.
3. Send the container to the stove, wait for it to boil. Next, carefully pour in the starch fluid. Mix well.
4. As soon as the composition boils, remove the pan from the burner. Add freshly squeezed lemon juice, mix the drink, wait for cooling.

Jam jelly

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

1. Combine jam and drinking water in an enamel pan.Send the container to medium heat, cook the mixture for about 10 minutes, stir occasionally.
2. At the end of time strain the composition through a sieve. Send the syrup back to the pan, pour the starch diluted in water. Add sugar if necessary.
3. Place the pan with the composition on medium heat, as soon as the first bubbles appear, reduce the burner to a minimum. Constantly stir the composition, cook 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 almond kernels with boiling water and peel them. Next, send the nuts and sugar to the blender bowl, add 100 ml. water.
2. Grind the composition into a homogeneous mixture, then strain through a double gauze cloth. At the exit, you will get almond milk. After this, gradually pour the starch into the liquid, stirring constantly.
3. Add the berries. Pour the remaining drinking water into the enamel pan. Turn the burner on to medium heat until it boils.
4. Strain for another 7 minutes, turn it off. Do not forget to constantly stir the jelly. You can use it cold or hot.

Compote based jelly

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

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

Thick jelly 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. Stew the composition for about 25 minutes on low heat. Pour the jelly into the molds, put in a cool place. Serve with cream.

Kissel based milk 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 be passed through a blender. Squeeze the resulting puree in a double haze cloth.
2. Combine the egg, sugar, vanilla and strawberry porridge in an enameled pan. Pour 750 ml. milk, mix thoroughly and send to medium heat.
3. In parallel, mix starch with leftover cold milk. Bring the mass on the stove to a boil, reduce to a small fire. In this case, do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, carefully add a mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Pumpkin jelly

• 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. Set aside for about half an hour until cooked. Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk in an enameled container, wait for the first bubbles to appear. Combine pumpkin porridge with hot liquid and sugar.
3. At the same time, dilute potato starch in 200 ml. cool milk. Pour the composition into a common container, bring to a boil over low heat. Cook for 10 minutes, stir the jelly constantly.
4. After preparing the drink, pour the composition into circles, chop the walnut. Sprinkle with jelly the composition, add some cranberries.

Traditional jelly with bread

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

1. In the evening, combine milk, oatmeal and brown bread. After waking up, remove the slice. Grind the flakes through a fine sieve into a suitable container.
2. At the exit you will get oat milk, add diluted starch with water to it. Send the composition to the stove. Turn on the hotplate to minimum.
3. Add honey slowly and stir thoroughly until boiling. Next, remove the jelly from the stove, let it cool, consume.

Practical recommendations

1. To enhance the taste, a few grams of citric acid are added to the starch / water mixture. When you start cooking the main mixture, pour in the composition in the usual way and mix thoroughly.
2. To enhance the aroma of the drink, you can add zest of any citrus fruit to the jelly. Do not be afraid to experiment with various spices.
3. If you decide to cook jelly in milk, to achieve a delicate taste, cooks recommend adding corn starch instead of potato. Its a little harder to find, the composition will cost more than ordinary powder.
4. If you decide to make a full dessert out of jelly that can be consumed with a spoon, you need to pour the hot composition into pre-processed forms. Pre-wet the dishes and sprinkle a little sugar. So you can easily put it on a flat dish and decorate to taste.
5. When starch is mixed with the bulk, it must be infused 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 a dessert, you need to cook it only over low heat from start to finish.
6. Liquid jelly is obtained when the composition only begins to boil. It is enough to wait a couple of minutes and turn off the stove. You need to prepare a drink in an enameled pan and stir constantly with a wooden spatula. This way you will avoid the unpleasant odor from metal appliances.

Please your household with various variations of jelly. Make a traditional drink, and try other drink options. Find the perfect recipe for yourself and make it a family treat.

Video: how to cook jelly from frozen berries