How to cook jelly from starch

Now almost all 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-term preparatory processing. 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. Naturally, making such jelly does not require a lot of time, but we would like to suggest that you find out how to cook jelly from starch exactly the way our mothers and grandmothers did it.

In Rus', jelly was usually prepared from rye, oat and wheat decoctions, but in Europe this delicacy is no less popular: for example, the Germans love to make raspberry jelly, the French - vanilla jelly, the inhabitants of the Scandinavian countries - jelly from cloudberries and rhubarb, and the inhabitants of Israel prefer jelly made from coffee and chocolate.

Kissel, first, distinguishes between its density and thickness. The thickness of the jelly is determined by the ratio of water and starch during the making of the drink. So, to get a watery jelly, it’s enough to take 1/2 teaspoon of starch per glass of water, to get a medium-thick jelly - 1 teaspoon of starch per glass of water, but if you want to get a thick jelly, reminiscent of jelly, add 1/2 tablespoon starch per glass of water. This point depends only on personal preferences - some people like to drink jelly, while others are 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 cool water, and then poured in a narrow stream into the sweet liquid, which begins to boil, stirring it continuously until it boils again. The finished jelly is removed from the heat and cooled - you should not drink very hot jelly, because you can seriously burn your larynx and digestive tract. A little secret - if you sprinkle freshly prepared jelly 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 that you choose as a base. In principle, you can use everything you have at hand - jams, preserves, fresh or frozen berries, dried fruits, etc. It is worth considering that the watery base should be slightly sweeter than the expected taste, because 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 dysbiosis. It is especially useful to drink jelly for gastritis with high acidity. Fruit and berry jelly contain a huge amount of vitamins and nutrients, but oatmeal jelly is considered one of the most necessary - it is recommended for the treatment (process for alleviating, relieving or eliminating symptoms and diseases) of digestive ailments, lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents) , strengthens the immune system and can remove harmful toxins from the body (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) . Kissel is perfect for both children, adults and old people, so don’t deny yourself this pleasure. It should be noted that jelly is a very filling and very high-calorie drink - 100 ml contains about 50 calories.

If you want to find out in more detail how to cook jelly from starch, Kedem.ru “Culinary Eden” gives you a small selection of recipes.

Berry jelly

Ingredients:
2 cups of fresh or frozen berries (for example, strawberries, raspberries or cranberries),
5 cups of water,
6 tablespoons of sugar for cranberries and 3-4 tablespoons of sugar for strawberries or raspberries,
50 g of potato starch.

Preparation:
Pour 4 cups of water over the berries in a saucepan.
Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Let cool slightly and, using the back of a spoon, strain 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 pan.
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. Dissolve potato starch with the remaining glass of water, stirring thoroughly. 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.

Dried fruit jelly

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

Preparation:
Carefully wash the dried fruits and place them in a large saucepan along with a 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 potato starch with 1/2 cup cool water and slowly pour the mixture into the pan, stirring continuously. Bring to a boil and immediately remove from heat. If you wish, you can rub the jelly through a sieve to chop the dried fruits. Serve the jelly warm or cool.

Dried rosehip jelly

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

Preparation:
Grind the dried rose hips, add water, bring to a boil and cook for 10-15 minutes over low heat. As the liquid begins to boil, add starch diluted in chilled boiled water and sugar (or honey). At the same time, do not forget to constantly stir the jelly. Remove the drink from the heat when bubbles appear on its surface.

Jelly made from jam

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

Preparation:
Dilute 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 narrow stream, stirring gently. Remove the jelly from the heat, cool and pour into glasses.

How to properly cook jelly from berries and starch?

A quick dessert to make, berry jelly is a popular and beloved dish by almost everyone. In the past century, it was served at celebrations and weddings, and also just for dinner.

What ingredients are used

Fruit and berry jelly dates back to the end of the 19th century. It was then that starch appeared, and the product became available to the masses. Doctors also did not miss the opportunity and put the drink at the service of human and animal health.

Modern confectionery art has supplanted jelly, replacing it with the most unique dishes, but it has not lost its daily popularity. The enveloping properties of the product are used for inflammatory effects in the digestive tract, stomach, and intestinal tract.

A tasty and healthy jelly can be made from any berries and fruits. Both fresh and frozen products are suitable as such. As needed, you can use:

jam, jam, nectars;
canned fruits;
fruit juices, wine.

Dried fruits are often used as an ingredient. Dried fruits: apples, pears, prunes, when steeped and boiled, give a beautiful taste and smell. By adding starch, we get a good dish.

Dried berries are also suitable for making dessert: chokeberry, dogwood, cherry, rose hips, hawthorn will all go well. But here it is necessary to follow the technology and pre-soak the dried components.

Traditional jelly recipe

To prepare jelly, you must first boil the berries. The recipe for the dish is as follows:

berries (fresh or frozen) – 200–250 g;
water – 1.5 liters, sugar – 200–250 g;
potato starch - 3 tbsp. spoons;
citric acid – 1/3 tsp. or lemon juice.

Citric acid will help not only create the most pleasant taste, but also stabilize the color.

With such a quantity, it would be appropriate to serve the purchased jelly in drinking cups. If you need a thicker dish, then you should increase the amount of starch to 4 tablespoons.

When choosing starch, give preference to the one that squeaks when rubbed with your fingers. A high-quality product, when mixed with water, will settle to the bottom, and the liquid above the sediment will be transparent. If this does not happen, drain the water and refill.

The step-by-step manufacturing process is as follows:

If the berry is fresh, then it is sorted and washed. Frozen berries require a ready-made product. It is not defrosted before use.
Pour water into the pan and put it on heat. Add sugar and citric acid to boiling water. Add the berries, bring to a boil and cook for 5–7 minutes.
Strain and set to heating again. Let's taste it. It should be borne in mind that starch “eats” the taste. That is why the broth should be rich. Pour starch into a cup and add 100 g of cool water.
As soon as the liquid boils, the starch is vigorously crushed and poured into the pan in a narrow stream. Bring to a boil and turn off immediately.

The drink is served both warm and cool. The pouring can be done into cups, glasses or plates. As a last resort, jelly must be eaten with a spoon.

Options for making jelly

If you intend to prepare a drink from whole berries with starch and serve them together, then the technology should be slightly changed.

The warm pulp of strawberries and raspberries quickly boils and turns into puree. It doesn't add beauty to the dish. To prevent the fruit from becoming soggy, after the compote boils, immediately remove it with a slotted spoon or colander.

After introducing the starch solution and boiling, the berries are sent back to the pan. In this case, the dessert comes out transparent.

Often both fruits and berries are used to make dessert. Not many people like, for example, pale apple jelly. But when you add currants to it, it becomes a beautiful, catchy color.

When preparing jelly from new, bright berries, you should not forget about citric acid. Otherwise, the effect will be the opposite. Without acidifying the solution, but with the addition of fruits, the color of the dish will be dirty-grayish.

When making an assortment, usually the fruits are caught, and the berries are added to the composition at the very end. In this case, the drink comes out with an exciting taste, a wonderful catchy color and whole berries.

If you are preparing a dish from dry fruits and new berries, proceed as follows:

How to properly cook jelly with starch

It’s an unusual thing that someone doesn’t understand how to cook jelly, because preparing it is easier than usual! Yes, for the most experienced housewives, cooking it is the most ordinary task. For those who are just taking their first steps in the culinary field, it seems simply an impossible task. When you start cooking, what comes out in the end is incomprehensible, and even with slimy pieces. It’s okay, we’ll learn!

According to Wikipedia, this is a Russian gelatinous dish based on starch from cereals and peas. This ancient Russian drink or food. In Rus' it was prepared from apples, cherries, cranberries, blueberries, and currants. The food is prepared by mixing starch diluted in water. A dish prepared from oats, flour or peas is considered an independent second course, because by its own structure it is a rather thick dish. But now we will learn how to prepare jelly as a drink.

Unlike dishes prepared on the basis of cereals, this drink comes out watery, with little thickness. Prepared from berries or compote syrup, the drink has a pleasant sweet-sour taste, and therefore simply relieves thirst. This drink, if it is not sour, is very useful for gastritis, because it entwines the walls of the gastric mucosa and reduces pain (physical or emotional suffering, painful or unpleasant sensation) .

How to properly cook jelly with starch

Watery jelly can be prepared from berries, both new and frozen, from compote, jam.

How much starch do you need to take per 1 liter of water?

The thickness of the jelly directly depends on the amount of starch. For a watery drink, which our drink will be, you need to take 1 liter of water (water, juice or compote) 2 tbsp. l. starch.

You should keep in mind that starch does not dissolve well in cool water. Even after stirring it, in cool water it quickly settles to the bottom. Therefore, before adding it to hot water, it must be stirred again beforehand so that a homogeneous suspension comes out again.

Recipe for jelly from berries and starch

Any berries or fruits that you have in stock - 500 g,
Water – 2 l;
Starch - 4 tbsp. l. for watery jelly, for the thickest jelly 6-8 tbsp. l.:
Sweet sand – 3-5 tbsp. l. (taste).

How to cook

First you need to cook the compote. To do this, cut the berries into small pieces and add water. If you decide to make jelly from jam, then dilute the required amount of jam so that you are ultimately satisfied with the richness of color and sweetness.
Bring the compote to a boil.

At the same time, measure out the required amount of starch and dilute it in water. A glass of cool water is useful for 2 tablespoons. Increase proportionally the amount of both as needed. Mix starch in water to form a homogeneous suspension.

As soon as the liquid in the pan boils, stir the contents in the glass again and pour the suspension into the boiling water in a narrow stream.

Stir immediately with a spoon in the other hand, then you will get a homogeneous liquid without starch lumps.

Wait until the liquid begins to boil and immediately turn off the heat. If boiled for a long time, the drink will turn out watery. All that remains is to cool the finished jelly and pour into cups.

How to cook savory compote from dried fruits

To make a delicious jelly from dried fruits, you need to follow all the tips and proportions. Otherwise, it may turn out to be liquid, or very sweet, or not at all tasty.

Compound:

Water – 1 l + 1 more glass;
Any dried fruits (ready-made fruit mixture, or you can mix prunes, dried apricots, raisins, dried apples and pears) - 1 cup;
Starch - per 1 liter of water - 2 tbsp. l.;
Sugar - to taste 1-2 tbsp. l.

How to cook

Add dried fruits washed in several waters to boiling water. Cook for 10-15 minutes.

Add the required amount of sugar to the dried fruit compote, stir until the sugar dissolves.

Dilute the starch in a glass of cold water and stir until smooth. Pour the starch suspension into the bubbling compote and stir it immediately so that no lumps form.
We wait until the liquid begins to boil. Immediately turn off the heat, cover the pan with a lid so that the jelly can brew and place it away from the stove so that it cools.

How to cook jelly from a store-bought briquette

If you don’t have any berries, dried fruits, or jam, brew a tasty drink from the finished product in a pack. It’s even easier to cook jelly from a store-bought briquette.

1 briquette (pack) of jelly from the store,
Water - total amount 3 liters.

Manufacturing

and pour its contents into a deep bowl.

Add 2.5 liters of warm (50ºC) water to the powder in a bowl, stir well until all the sugar dissolves.

Pour 2 mugs (250 ml each) of boiling water into a large saucepan.

Pour the jelly solution from the bowl there. When adding, immediately stir the contents in the pan.

Place the pan on the heat and bring the contents to a boil, stirring constantly. As soon as the jelly begins to boil, immediately turn off the heat.

That's it, the jelly from the pack is ready.

How to cook oatmeal jelly from oat flakes

A long-forgotten dish is oatmeal jelly. Naturally, it does not come out so watery and sweet. But this is a very healthy food, especially for people suffering from diseases of the gastrointestinal tract. It is a little more difficult and longer to prepare than an ordinary drink. How to prepare it, look at the small video recipe.

Dear readers, you see, there is nothing complicated in making jelly. Having prepared it one day using these tips, you will understand all aspects, and in the future you will also quickly and easily be able to prepare it for yourself and your loved ones. Bon appetit!

How to cook jelly

Olga Syutkina, a historian of Russian cuisine, reminds us how to cook jelly. She recalls the history of the glorious Russian jelly, gives a huge amount of fundamental advice on how to cook it, and gives several tried-and-tested, homemade recipes for the drink.

Kissel. Little history

" Milk rivers - jelly banks ." An ancient Russian dish - jelly - has long been a mandatory attribute of fairy tales and songs. But why “shores”, because we are accustomed to the fact that jelly is watery? Everything, it turns out, has the usual explanation. The fact is that old Russian cuisine is characterized by particularly thick jelly. Potato starch as a thickener came into use only in the 19th century. Previously, jelly was prepared using fermented decoctions of cereals and grains - pea, oatmeal, rye, buckwheat. This, by the way, is where the word “ jelly ” came from - the ancient method of making jelly and determined its name: the result was a thick jelly that could be cut with a knife. And in those distant times, and at the present time, all sorts of goodies were always added to the jelly - berries ( currants, cranberries, blueberries ), apples, plums, cherries, honey - to create it sweet and pleasant to the taste.

Before we start with 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 the most detailed recipe for jelly according to Molokhovets, see here .

Which starch to take?

Rice starch will give the jelly a cloudy, unpresentable appearance. Its most successful use is in opaque sauces and desserts. For example, in blancmange.

Corn starch , like rice starch, does not provide the desired transparency. It is extremely suitable for sauces and making milk jelly, where transparency is not important and the texture will be very warm.

Wheat starch is used as a thickener in the production of sausages, frankfurters, in the baking industry and in the production of Turkish delight. We won’t experiment with it, but acquiring it is a great uniqueness.

Potato starch is an ideal product for making our state dessert. Yes, specifically a dessert, so you can make the jelly both watery and quite thick so that you can eat it like jelly and serve it with whipped cream.

Kissel prepared with various types of starch

What to make jelly from?

Kissels are prepared from virtually all new berries and fruits - cranberries, currants ( reddish and dark ), raspberries, strawberries, blueberries, cherries, apples, plums, dogwoods, apricots. Perhaps the only thing I haven’t seen is pear and peach jelly.

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

Such various jelly: from berries and fruits, based on milk and even chocolate

Watery or thick?

Cool, thin jelly is a drink that quenches both hunger and thirst. But thick jelly is an independent dessert that can be created with berries and served with whipped cream or sour cream.

To make thin jelly per 1 liter of water ( fruit broth, juice ) you will need 2 tbsp. spoons ( without a slide ) of potato starch and 3 ½ - 4 tbsp. spoons for thick jelly.

Before production, potato starch is diluted in ¼ cup of cool water or fruit decoction, juice, milk, wine.

Jelly of different thicknesses is obtained due to the amount of starch

The laws of jelly!

Starch does not dissolve in water. If you dilute it in water (milk) in advance, it will settle to the bottom, so before brewing the jelly, the starch must be mixed again.
The starch should be poured in while continuously stirring the jelly.
Under no circumstances should jelly be boiled for a long time. When boiled, starch is converted into glucose - this is pure chemistry. It may seem to you that the jelly is not quite thick, and you will want to cook longer, but with every minute it will become thinner and thinner. Therefore, remember: half a minute after boiling is enough for the jelly to be ready. And immediately remove from the heat - the jelly is ready!
Some jelly, for example, cranberry, are not recommended to be cooked in an aluminum container - it will take on an unappetizing color.

Recipe for dark currant jelly (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 and squeeze out the juice. Boil the pomace and strain ( it’s very convenient to do this in a colander ), add sugar and put on fire.

Dilute starch in ¼ cup of cool water. Add diluted starch into the boiling broth, stirring continuously, and immediately pour in the squeezed berry juice. Bring to a boil, cook for half a minute and cool quickly.

Currant jelly

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 cover them (the seeds) with hot water. Boil for 5 minutes and strain. Cover the pulp with half the sugar and let stand for 1 hour.

Drain the resulting juice, and put the berries in a decoction of the seeds and cook for 10 minutes. Rub, 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, the jelly is ready.

Cherry jelly

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 the starch in ¼ cup of cool milk and brew the jelly. Serve warm or chilled.

Chocolate jelly recipe

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

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

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

Rote Grütze dessert recipe

200 g strawberries, 200 g raspberries, 200 g currants, 200 ml water, 50 ml reddish wine, 1 glass of sugar, 50 ml reddish wine, 4 tbsp. l. potato starch.

Place the berries, water, wine and sugar in a saucepan and, bringing to a boil, cook for 15 minutes. Pour in 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 must be cooled quickly. When stored hot for a long time, the dessert liquefies. After cooling, a film appears on the jelly. To avoid this, sprinkle the surface with sweet sand or sweet powder. Frequent stirring causes the thick jelly to liquefy. But the main thing, remember: cooking jelly is very simple!

How to avoid a film on jelly

Olga Syutkina's recipes:

Kharcho with greenish tkemali

The season for preparing tkemali sour green plum sauce is coming. Olga Syutkina lets me cook. See further.

Thought of the season: dovga

Cool soups are found in almost all cuisines of the world. Russian okroshka and botvinya made from kvass, Belarusian kholodnik, Bulgarian tarator, Spanish gazpacho.. See further.

Dumplings with cherries

Despite the fact that Gogol’s “Evenings on a Farm near Dikanka” hint at the Ukrainian origin of dumplings, they were prepared everywhere in Rus'. See further.

Botvinya

It is prepared from young beet leaves, spinach, sorrel, cucumbers and herbs, and generous snow-white fish is added to it for satiety. See further.