Kissel is a delicious sweet, but at the same time a very healthy delicacy. It is prepared with the addition of starch, berries, fruits, you can milk. The difference between jelly and other home-made drinks is in its density, which is achieved by adding starch. If you want jelly in the form of a drink, then you need to add less starch, but if you want it in the form of a dessert, you need to add more starch, and molds are also needed to make your dessert look beautiful and appetizing.

Below are recipes and little secrets of making natural jelly.

Kissel "Cherry"

You will need:

• Cherries (pitted) 500 g
• Sugar at your discretion
• Starch 5 tbsp. spoons
• Water 2 l

Mix cherries with sugar and leave for 30 minutes. By the way, you can use frozen cherries. We take out the berries from the juice that has appeared and put them in boiling water. Cook for 3 minutes and add the cherry juice that appeared before.

Dissolve starch in water and add to boiling mixture. After the mixture boils, cook for another 1-2 minutes and remove from heat.

Kissel "Fast"

You will need:

• Banana 1 piece
• Sugar at your own discretion
• Boiling water 250 ml

Mash the banana to a puree consistency, mix with sugar and mix the ingredients well.

Drink hot! And be sure to consider the proportion!

Kissel "Rural"

You will need:

• Oatmeal 300 g
• Water 375 ml
• Milk 250 ml
• Butter 10 g
• pinch of salt

Pour oatmeal with warm water and leave it warm for a day. We filter, salt and set to cook until a thick mass is formed, do not forget to constantly stir the broth. After the broth has boiled, it must be removed from the heat and add butter. Drink it chilled with the addition of milk and sugar (the amount of sugar depends on your taste preferences).

This is not only tasty, but also very healthy jelly. It can be included in the diet menu with or.

Kissel "Summer"

You will need:

• Raspberry or strawberry 1 glass
• Water 1 l
• Sugar 1.5 cups
• Starch 4 tbsp. l.

1. We wash the berries, sort them out, remove all unnecessary and grind through a sieve. Pour sugar into the water, mix and start cooking.
2. Dissolve starch in cold water.
3. Bring the juice from the berries to a boil and put the puree from our berries in a saucepan with boiling syrup, add the diluted starch and bring to a boil again.

Kissel "Black Prince"

From chocolate, you can make not only or, but also delicious jelly that children will definitely like. So, you need:

• Milk 1 l
• Chocolate 50 g
• Sugar 1/2 cup
• Starch 3 tsp
• Vanillin pinch

Chocolate must be grated and mixed with hot milk (three and a half glasses), pour sugar and bring it all to a boil.

The rest of the milk is left to dissolve the starch. Pour the dissolved starch into the chocolate-milk mixture, and bring to a boil again. Then add vanillin.

« Milk rivers - kissel banks". Ancient Russian food - kissel - has long been an indispensable attribute of fairy tales and songs. But why are there “shores”, because we are used to the fact that jelly is liquid? Everything, it turns out, has a simple explanation. The fact is that it is thick jelly that is characteristic of the old Russian cuisine. Potato starch, as a thickening agent, came into use only in the 19th century. And before, jelly was prepared on fermented broths of cereals and cereals - pea, oatmeal, rye, buckwheat. By the way, where did this word come from? kissel"- the oldest way of making jelly and determined its name: as a result, a thick jelly was obtained that could be cut with a knife. But even in those distant times, and now all sorts of goodies were certainly added to the jelly - berries ( currant, cranberry, blueberry), apples, plums, cherries, honey - to make it sweet and palatable.

Before proceeding to our usual jelly with potato starch, just to get acquainted, I offer you a recipe for oatmeal jelly: pour oatmeal with warm water and leave to sour for a day. The next day, strain and boil, stirring with a spoon. Cool and serve with milk or on a fast day with vegetable oil. For a more detailed recipe for kissel according to Molokhovets, see.

Oatmeal jelly by Molokhovets

Which starch to take?

rice starch will give the jelly a cloudy, unattractive look. It is best used in opaque sauces and desserts. For example, in blancmange.

Corn starch, as well as rice, does not give the desired transparency. It is the best suited for sauces and the preparation of milk jelly, where transparency is not important, and the texture will be very delicate.

wheat starch it is used as a thickener in the production of sausages, sausages, in the baking industry and in the preparation of Turkish delight. We will not undertake to experiment with it, and buying it is a rarity.

Potato starch- this is the perfect product for preparing our national dessert. Yes, it’s dessert, because jelly can be made both liquid and thick enough to be eaten like jelly and served with whipped cream.

Kissel cooked on different types of starch

What to cook jelly from?

Kissels are prepared from almost all fresh berries and fruits - cranberries, currants ( red and black), raspberries, strawberries, blueberries, cherries, apples, plums, dogwoods, apricots. Perhaps, I did not meet only jelly from pears and peaches.

Kissel is made from dried fruits, fruit juices and red wine. Milk jelly - from cow's and almond milk. Kissel can be cooked even from kvass and honey. And, finally, a dish for those who prefer chocolate to all other joys of life - chocolate jelly, which is sometimes called pudding in overseas countries.

Such different kissels: from berries and fruits, based on milk and even chocolate

Liquid or thick?

Cold, sparse jelly - a drink that quenches both hunger and thirst. But thick jelly is an independent dessert that can be made with berries and served with whipped cream or sour cream.

To prepare a thin jelly for 1 liter of liquid ( fruit decoction, juice) you need 2 tbsp. spoons ( without a slide) potato starch and 3 ½ - 4 tbsp. spoons for thick jelly.

Potato starch before cooking is diluted in ¼ cup of cold water or fruit decoction, juice, milk, wine.

Kissels of different density are obtained due to the amount of starch

Kissel laws!

• Starch does not dissolve in liquid. If it is diluted in water (milk) in advance, it will settle to the bottom, so before brewing jelly, the starch must be mixed again.
• Pour in the starch should be, continuously stirring the jelly.
• Kissel should never be boiled for a long time. When boiled, starch turns into glucose - this is pure chemistry. It may seem to you that the jelly is not thick enough, and you want to cook longer, but every minute it will become thinner and thinner. Therefore, remember: half a minute after boiling is enough for the jelly to be ready. And urgently remove from the fire - the jelly is ready!
• Some kissels, for example, cranberry, are not recommended to be cooked in aluminum dishes - it will acquire an unappetizing color.

Blackcurrant jelly recipe (can be used for cranberries, lingonberries, blueberries, strawberries, blackberries, raspberries)

For 800 ml of water: 150 g of berries and 125 g of sugar.

Mash the berries with a wooden spoon, squeeze out the juice. Boil pomace and strain ( very convenient to do it in a colander e), add sugar and put on fire.

Dissolve starch in ¼ cup cold water. In a boiling broth with continuous stirring, add diluted starch and at the same time pour in the squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Kissel from currant

Cherry (cherry) or plum jelly recipe

For 800 ml of water: 250 g of berries and 125 g of sugar.

Remove the seeds from the berries and pour them (the bones) with hot water. Boil 5 minutes and strain. Pour the pulp with half the sugar and let stand for 1 hour.

Drain the resulting juice, and put the berries in a decoction from the seeds and cook for 10 minutes. Wipe, add the remaining sugar, bring to a boil, pour in the starch diluted in water and the juice from the berries. Half a minute after boiling kisselgotov.

Cherry kissel

milk jelly recipe

For 1¼ liter of milk: 125 g sugar, 2-3 tbsp. spoons of potato or corn starch, vanilla extract.

Boil a liter of milk, add a couple of drops of vanilla extract. Dilute starch in ¼ cup of cold milk and brew jelly. Serve warm or chilled.

Milk jelly

chocolate jelly recipe

For 1 liter of milk: 200 g of chocolate, 6 tbsp. spoons of potato starch, 150 g of sugar, a pinch of salt, vanilla extract.

Grate chocolate on a coarse grater. Dissolve starch in ¼ cup of milk, boil the rest of the milk and add sugar, a pinch of salt, vanilla extract and chocolate to it. While stirring, wait until the chocolate has completely melted.

Bring chocolate milk to a boil and pour in milk with starch. Stir vigorously and remove from heat. Chocolate jelly thickens very quickly.

Chocolate kissel

Rote Grütze Dessert Recipe

200 g strawberries, 200 g raspberries, 200 g currants, 200 ml water, 50 ml red wine, 1 cup sugar, 50 ml red wine, 4 tbsp. l. potato starch.

Place berries, water, wine and sugar in a saucepan and bring to a boil, cook for 15 minutes. Pour the starch diluted in water and cook for half a minute. Cool and serve with sour cream or whipped cream.

Dessert Rote Grütze

Kissel and cold

Kissel needs to be cooled quickly. When stored hot for a long time, the dessert liquefies. On jelly, after cooling, a film forms. To avoid this, the surface is sprinkled with sugar or powdered sugar. From frequent mixing, thick jelly liquefies. But most importantly, remember: cooking jelly is very simple!

How to avoid film on jelly

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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, the preparation of such jelly does not require time, but we invite you to learn how to cook jelly from starch exactly as our mothers and grandmothers did.

In Russia, kissels were traditionally prepared from rye, oatmeal and wheat broths, but in Europe this delicacy is no less popular: for example, the Germans like to cook raspberry kissel, the French - vanilla kissel, the inhabitants of the Scandinavian countries - cloudberry and rhubarb kissel, and the inhabitants of Israel prefer jelly from coffee and chocolate.

Kissel, first of all, is distinguished by its density and density. The density of jelly is determined by the ratio of liquid and starch in the process of preparing the drink. So, to get a liquid jelly, it’s enough to take 1/2 teaspoon of starch per glass of liquid, to get a medium density jelly - 1 teaspoon of starch per glass of liquid, but if you want to get a thick jelly-like jelly, add 1/2 tablespoon starch per glass of liquid. This moment depends solely on personal preferences - someone likes to drink jelly, and someone is 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 into a sweet liquid in a thin stream, which begins to boil, stirring it continuously until it boils again. Ready jelly is removed from the fire and cooled - you should not drink very hot jelly, as you can seriously burn your throat and esophagus. A 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 the base. In principle, 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, as 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 dysbacteriosis. It is especially useful to drink jelly for gastritis with high acidity. Fruit and berry jelly contain a large amount of vitamins and nutrients, but oatmeal jelly is considered one of the most useful - 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 and adults and the elderly, so do not deny yourself this pleasure. It is worth noting that jelly is a very satisfying and very high-calorie drink - 100 ml contain 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 kissel

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.

Cooking:
Pour the berries with 4 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Allow to cool slightly and, using the back of a spoon, 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 saucepan. 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.
Dilute the potato starch with the remaining glass of water, stirring well. Stir the starch into the berry mixture and bring to a boil, stirring vigorously, until the mixture thickens. Remove from heat and cool, stirring occasionally.

Kissel from dried fruits

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

Cooking:
Rinse the dried fruit thoroughly and place in a large saucepan along with the 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 over high heat. Reduce heat and cook for 5-7 minutes.
Mix the potato starch with 1/2 cup cold water and slowly pour the mixture into the saucepan, stirring constantly. Bring to a boil and immediately remove from heat. If desired, you can rub the jelly through a sieve to grind dried fruits. Serve jelly warm or cold.

Kissel from dried wild rose

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

Cooking:
Grind 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 its surface.

Kissel from jam

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

Cooking:
Dilute the jam with hot water. Put 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, gently mixing. Remove the jelly from the heat, cool and pour into glasses.

Milk kissel with vanilla

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

Cooking:
Dissolve 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 a saucepan, add sugar and vanilla powder. Stir and bring to a boil. Pour in a thin stream of starch dissolved in milk. 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!

The recipe for the famous childhood drink came to us from the time of Russia. Initially, the composition turned out to be very thick, its main components were oatmeal, rye and wheat broths. To date, the cooking technology has become a little simpler. To cook jelly, berries, compotes and jams are used with the addition of various types of starch. Let's take a closer look at popular recipes.

General technology for making 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 others, makes the drink more transparent. First of all, pour the right amount of the composition into a small container of cold water.
3. Mix 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. The density of jelly can be changed by yourself, this criterion completely depends on your taste. The delicacy can be both drunk and 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 jelly, it is worth reducing the amount of food additive 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 languishing the drink is considered to be 25 minutes, no more.
7. Please note 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 complete cooking, sprinkle the drink with sugar and put a piece of marshmallow or marmalade. A little trick will help to 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 pat dry. Remove excess twigs, leaves and spoiled fruit.
2. Combine granulated sugar and filtered water in an enameled container. Put the pan on the fire, stir occasionally, wait until the composition is completely dissolved.
3. After that, add starch diluted in cold water and berries chopped in a blender to the syrup. Mix thoroughly and cook the jelly for about 25 minutes on minimum heat. Consume chilled.

Kissel with lemon and honey

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

1. Separately, take a small container with cold water. Add 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 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 liquid from the starch. Mix well.
4. As soon as the composition boils, remove the pan from the burner. Add freshly squeezed lemon juice, stir the drink, wait for it to cool.

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

1. Combine jam and drinking water in an enamel saucepan. 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, add the starch diluted in water. Add sugar if necessary.
3. Place the saucepan with the composition on medium heat, as soon as the first bubbles appear, reduce the burner to a 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 to the blender bowl, add 100 ml. water.
2. Grind the composition into a homogeneous mixture, then strain through a double gauze cloth. As a result, you will get almond milk. After that, gradually pour the starch into the liquid, stirring constantly.
3. Add berries. Pour the remaining drinking water into an enamel pot. Turn on the burner on medium heat until it boils.
4. Simmer for another 7 minutes, turn off. Do not forget to constantly stir the jelly. Can be consumed cold or hot.

• 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, 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, combine with the rest of the liquid.
2. Send the composition to cook in an enameled container. When the compote boils, slowly pour the starch mixture into it, stirring constantly.
3. Simmer the composition for about 25 minutes on minimum heat. Pour the jelly into molds, put in a cool place. Serve with cream.

Kissel based on 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 stems and pat dry. Next, the berries must be passed through a blender. Squeeze the resulting puree in a double haze cloth.
2. Combine the egg, sugar, vanillin and strawberry porridge in an enamel saucepan. Pour in 750 ml. milk, mix thoroughly and send to medium heat.
3. In parallel, mix the starch with the rest of the cold milk. Bring the mass on the stove to a boil, reduce to a small fire. At the same time, do not forget to constantly stir the composition with a wooden spatula.
4. When the first bubbles appear, carefully add the mixture of starch and milk to the liquid. Stir the jelly thoroughly, wait 3-4 minutes, remove from heat.

Kissel from pumpkin

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

1. Chop pumpkin into small cubes. Send to cook for about half an hour until fully cooked. Next, grind the vegetable through a fine sieve.
2. Pour in 800 ml. milk into an enamel 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, stirring the jelly constantly.
4. After preparing the drink, pour the composition into mugs, chop the walnut. Sprinkle the jelly with the composition, add a few cranberries.

• 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, take out a 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 the burner to minimum.
3. Gradually add honey and stir thoroughly until boiling. Next, remove the jelly from the stove, let it cool, use it.

1. To enhance the taste, a few grams of citric acid is added to the mixture of starch and water. When you begin to boil 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 the zest of any citrus fruit to the jelly. Don't be afraid to experiment with different spices.
3. If you decide to cook jelly in milk, cooks recommend adding corn starch instead of potato starch to achieve a delicate taste. It is a little harder to find, the composition will cost more than regular powder.
4. If you decide to make a full-fledged dessert from jelly that can be eaten with a spoon, the hot composition must be poured into pre-processed forms. Pre-wet the dishes and sprinkle with a little sugar. So you can easily put it on a flat dish and decorate to taste.
5. When mixing starch with the main mass, it must 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 dessert, you need to cook it only over low heat from start to finish.
6. Liquid jelly is obtained when the composition is just starting to boil. It is enough to wait a couple more minutes and turn off the stove. You need to prepare the drink in an enamel pan and constantly stir with a wooden spatula. In this way, you will avoid unpleasant odors from metal appliances.

Delight your household with various variations of jelly. Prepare a traditional drink and also try other drink options. Find your perfect recipe and make it a family treat.

Video: how to cook jelly from frozen berries

“Russian balm” in the old days was called oatmeal jelly, which in traditional cuisine has become the basic basis for obtaining jelly-like dishes. Today, the recipe for this dish is almost forgotten, but the methods of preparing similar drinks have been preserved by our ancestors. Useful information on how to cook jelly will help you with all your questions.

Kissel from these fruits is a delicious dessert that provides a feeling of satiety without gaining excess weight.

Composition of ingredients:

• potato starch - 90 g;
• citric acid - up to 2 g;
• regular sugar - 1/4 cup;
• apples (small) - 3 pcs.;
• drinking water - 2 l;
• clove bud.

Cooking method:

1. We thoroughly wash the fruits, dry them, cut them into small pieces, put them in a saucepan. Pour the products with three glasses of purified water (up to 750 ml), add acid diluted in 100 ml of drinking liquid, as well as white sugar, clove bud. Boil the components of the dish until soft, then wipe the resulting mass together with the liquid part through a fine sieve.
2. For the preparation of jelly from berries and fruits, we use high-quality potato starch, as a thickener for milk drinks - a corn product. Pour the white powder into a glass (volume 250 ml) of water, mix the composition well, pour the starch solution into the resulting fruit mixture. Boil the food over low heat, constantly stirring the dish with a silicone spatula, until the mass thickens.

Pour apple jelly into small rosettes, enjoy chilled food.

Kissel from starch and jam

According to the presented recipe, you can cook a great jelly from jam, marmalade or jam.

Grocery list:

• regular sugar - 50 g;
• citric acid - 1 g;
• potato starch (extra grade) - 60 g;
• jam - 150 g;
• purified water - 1 l.

Cooking order:

1. We spread our favorite jam in a convenient dish, pour in up to 700 ml of hot drinking water, add granulated sugar. Mix the mass well, boil for 6 minutes over low heat.
2. We filter the resulting composition, while grinding the thick part of the mass. We return the dishes with the sweet mixture to the stove, heat to a boil. Add the acid diluted in a small amount of water, then pour in the starch solution, mix everything well.
3. We continue heating the combined ingredients of the dish over low heat, without releasing a wooden spatula from our hands. This is the most crucial moment of cooking, when starch jelly is formed into a dense and fragrant mass. After the food becomes thick enough, turn off the fire.

We divide the cooled dish into portions, serve with pre-whipped cream.

From dried fruits

We select the composition of dried fruits according to preferences, but the more varied it is, the tastier the fragrant dessert will turn out.

Required products:

• starch - 60 g;
• regular sugar - from 100 g;
• bottled water - 1.3 l;
• dried fruits (raisins, blueberries, dried apricots, apple slices, other components) - 500 g;
• lemon juice - 20 ml;
• cinnamon, cloves (2 pcs.).

Cooking steps:

1. We spread the dried fruits in a bowl, pour a little warm water, leave for two hours. If the product is not of our own manufacture, we thoroughly wash it.
2. We put clean fruits in a saucepan, fill the dishes with water, add granulated sugar, lemon juice and spices. Boil the ingredients for up to 20 minutes, then drain the liquid through a colander, put the broth back on the stove.
3. We heat the composition to a boiling state, heating it over low heat, then we introduce the starch mixture prepared from a white powder diluted in a glass of water. Slowly pour the composition into the hot broth, constantly stirring it with a whisk. We do this in one direction so that there are no lumps. We return the dried fruits to the liquid part of the dish, mix everything well, heat for another two minutes, turn off the heat.

If we want to make a thicker jelly, then after adding the starch mixture, boil the product to the desired consistency. Semi-liquid or medium thick dishes are only heated to a boil, but do not boil!

Cooking from compote

The fastest way to get a simple and satisfying drink is to use compote for this.

Component set:

• potato starch - 60 g;
• drinking water - 130 ml;
• compote - 1 l.

Cooking technology:

1. We take out our favorite sweet preparation from the cellar or buy a quality product in the store. We pour the liquid part of the canned compote into the pan, put it on the stove, heat the composition.
2. We dilute the starch with drinking water. When the syrup begins to show signs of boiling, pour in the white mixture in a thin stream. We try to do this not in the middle of the liquid, but closer to the walls of the dishes.
3. Thoroughly mix the aromatic mass, let it boil, after 2 minutes we finish cooking.

We spread the jelly from the compote on a plate, decorate the dish with delicious berries or fruits extracted from a can of canned food.

How to cook thick oatmeal jelly

Required Ingredients:

• oat flakes "Hercules" - 100 g;
• milk - 1 l;
• raisins - 25 g;
• granulated sugar - 300 g;
• butter - 50 g;
• cocoa powder - 50 g;
• the amount of vanillin and pumpkin seeds is used according to preference.

Cooking method:

1. We sift the flour from oatmeal, place the composition on a baking sheet, lay out the oil divided into parts, send the products to the oven (50 ° C). Periodically stir the hercules, fry it to a slightly brown hue.
2. Mix the sifted flour with cocoa powder, add the mixture to the milk heated to a boiling state. We add flakes, vanillin, pre-scalded raisins to the composition. Boil food for 5 minutes with constant stirring.

Pour the finished dish into glasses, sprinkle with crushed nuts or pumpkin seeds, serve cold.

From frozen berries

The popularity of jelly from frozen berries lies in the real possibility of getting a dish at any time of the year.

Composition of ingredients:

• high-quality starch - 50 g;
• bottled water - 1 l;
• frozen berries (mix) - 600 g;
• regular sugar -100 g.

Cooking method:

1. Defrost the package with the berry mixture, grind the products through a fine sieve. We spread the resulting mass on gauze folded in two or three layers, squeeze out the maximum amount of juice.
2. We place the remains of crushed berries (cake) in a saucepan, fill them with purified water, boil for 10 minutes. We filter the aromatic composition, mix with white sugar, bring to a boil.
3. We dissolve the starch in the fragrant juice, carefully combining the powder with the liquid, pour the mixture along the walls of the dish into the boiling broth. We continue heating until the first signs of a new boil, immediately set aside the food from the fire.

We increase or decrease the amount of starch and sugar, depending on how sweet and thick the dish we want to cook.

Homemade milk jelly

Introducing a wonderful drink based on Ukrainian cuisine.

Grocery list:

• eggs - 5 pcs.;
• milk - 2 liters;
• flour (preferably wheat) - 60 g;
• vanillin;
• regular sugar - 200 g.

Cooking features:

1. Thoroughly grind the separated yolks and white sugar. We dilute the sifted flour in half a glass of milk, combine with the egg composition, beat the mixture well with a whisk or blender.
2. Bring the rest of the whole milk to a boil, pour in the flour part of the dish. We continue heating the products, preventing the composition from boiling. Constantly stir the food until it reaches a thick and uniform consistency.
3. We cool the food to 70 ° C, add whipped proteins, add the right amount of vanillin.

Homemade milk jelly, like any other type of this dessert, is desirable

sprinkle with sugar or powdered sugar so that a film does not form on the surface of the dish.

However, for lovers of an appetizing “lid”, such processing is not required.

from cranberries

A bright red dietary product is a natural "supplier" of aspirin (acetylsalicylic acid) necessary for the body.

Composition of components:

• white sugar - 30 g;
• starch (preferably a potato product) - 90 g;
• drinking water - 1 l;
• fresh cranberries - 1 cup.

Cooking order:

1. We carefully sort out fresh berries, rinse well, squeeze the juice out of them, leave it for a while in the refrigerator.
2. Pour cranberry pomace with highly heated water (450 ml), boil for a quarter of an hour, then filter the liquid. To prepare jelly from this berry, you can not use aluminum utensils - the dish will “turn blue”, acquire an ugly color.
3. Next, add white sugar, bring the mixture to a boil, pour in the starch powder diluted in a glass of purified water. Thoroughly mixing the ingredients of the food, continue cooking until a thick homogeneous mass is formed.

Pour the squeezed juice into the cooled jelly, put the dessert in bowls, serve with fresh cream.

From sea buckthorn

Small yellow fruits are autumn gifts of nature preparing for winter. Delicious food can be obtained from frozen sea buckthorn, but food from freshly picked berries will be the most useful and fragrant.

Product List:

• corn starch - 60 g;
• purified water - 1 l;
• sea ​​buckthorn - 200 g;
• regular sugar - 100 g.

Cooking technology:

1. We sort the fruits well, excluding the ingress of leaves and twigs of sea buckthorn. We grind the dried berries through a fine mesh sieve, using a spoon or a wooden pusher for this.
2. Put the remaining cake in an enameled pan, pour almost boiling water, boil for up to 10 minutes. We filter the composition, add granulated sugar, mix the sweetness well, heat to a boil. Do not forget to remove the foam that appears.
3. We dissolve the white powder in 100 ml of chilled liquid, filter the liquid, pour it into the prepared jelly. We heat the food as much as possible, preventing it from bubbling.

We are finishing cooking. Pour in the chilled juice, mix the fragrant mass, use it in a cooled state.

How to cook jelly from a pack

Portion concentrate is sold in paper, metallized or plastic bags. Information on how to use the product is given by the manufacturer on the packaging, however, it is not possible to cook jelly from a pack correctly in all cases.

Cooking method:

1. A standard bar of dry product usually consists of 250 g of powdered sweetness. If the contents of the package have not turned into a “piece of stone”, simply crush the composition with a crush. Otherwise, you will have to use a grater.
2. We dissolve the concentrate in 200 ml of chilled boiling water, mix the mixture well until the liquid “absorbs” all the grains.
3. We fill the pan with 1 liter of bottled water, heat it to a boil, pour in the prepared liquid mass, constantly working with a wooden spatula. Boil the food over high heat until the desired consistency is obtained.
4. drinking water - 700 ml;
5. starch (preferably potato) - 120 g;
6. currant - 300 g.

Meal preparation:

1. We sort out fresh berries, wash them well and dry them, then grind the workpiece using a juicer or sieve. The resulting juice must be filtered.
2. Pour the remaining pulp with 250 ml of purified water, boil the composition for up to 7 minutes, again pass through several layers of gauze. Add regular sugar to the resulting broth, bring the mixture to a boil. We attach high-quality starch, carefully diluted in 100 ml of purified liquid.
3. Boil the jelly for 4 minutes, without ceasing to stir the sweetness, then turn off the heat.

Pour fresh juice into a thick mass, lay out the food in vases or other portioned containers.

In the old days, they did not think about how to cook jelly. This dish was so familiar and beloved that it was prepared as everyday and festive food, used for medicinal and prophylactic purposes. We take an example from our wise ancestors, we will always be full, healthy and happy!