Homemade jelly from frozen berries

Personality of the drink
Manufacturing rules
Traditional recipe
Other manufacturing options

At the moment, jelly is prepared differently than in ancient times. This dish, popular among ordinary people, was previously made by fermenting flour or cereals for a number of days. It came out quite thick and was eaten as a separate dish. Modern jelly is a drink. It is prepared from berries, fruits, and starch acts as a thickener. Cooking it has become so easy that no matter what, even an inexperienced housewife can handle it. It can be made thick or watery and consumed cool or hot. In winter, when there are no new fruits, jelly is most often made from frozen berries and starch. But even such an ordinary dish has many manufacturing options.

Personality of the drink

Kissel is a thick jelly-like drink that is consumed as a dessert or a separate dish. This is an ideal snack for a child, a person with acquired pathologies of the digestive tract, or those who want to lose weight. It contains many vitamins.

Homemade jelly is much healthier than store-bought or brewed from concentrate. You can choose the berries to taste, the amount of sugar, make it thick or more watery. You can take any fruit, but the ideal ones are sour ones - cranberries, lingonberries, currants. This drink is fragrant and has a pleasant sour taste.

This drink made from frozen berries does not differ in taste and beneficial properties from those made from new fruits. (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) are preserved in them . They are especially useful if prepared at home. The nice thing is that you don’t have to defrost them. This saves time and allows you not to lose useful vitamins (a group of low molecular weight organic compounds with a relatively simple structure and diverse chemical nature) . If the recipe requires this, they must be defrosted at room temperature, and not under water.

Manufacturing rules

It’s not difficult to cook jelly; it’s virtually impossible to spoil such a dish. The main stages of production: create a compote, pour starch diluted in water into it, bring to a boil.

But for the dish to turn out tasty and healthy, you need to know a few secrets.

You can choose potato or corn starch. In the 2nd case, the drink will be the most affectionate and soft, it is suitable for baby food. Potato is brewed faster, the jelly will be steep.
It is necessary to dilute starch only in cool water. When hot, the powder will immediately brew and curl into lumps. It is necessary to pour in the diluted starch in a narrow stream with constant stirring.
Boiling a drink with starch for a long time is not allowed. It brews in 2-3 minutes; if you cook it longer, it will be the most watery. And the berries will lose all useful microelements.
It is necessary to take into account that when hot, the jelly is watery. When it cools, it will become thickest. To prevent the formation of foam, it is recommended to pour it hot into glasses and sprinkle with sugar.
For flavor at the end of cooking, you can add cinnamon, vanilla, and almond flakes. If the berries are not sour, it is recommended to add a little lemon juice.

Traditional recipe

This regular recipe for frozen berry jelly can be used as a base. It is very easy to prepare and does not take much time. Any berries are suitable: from dark currants the drink will turn out dark, from strawberries - pinkish, from cranberries or lingonberries - with a pleasant sourness. To get an extraordinary taste and wonderful color, it is better to use a mix - a mixture of different berries.

To make jelly you will need the following proportions of ingredients:

1-1.5 liters of water;
300 g berries;
3-5 tbsp. l. Sahara;
2-4 tbsp. l. starch.

This amount makes 4 servings. To make it watery, take 2 tablespoons of starch, the more there is, the thicker the drink will be. To create a thick dessert that is eaten with a spoon, you can increase the quantity to 5-6 spoons. These proportions are based on potato starch. If you use corn, you need to take 1.5 times more.

It is not difficult to prepare such jelly, but for the first time you can use a step-by-step recipe.

Place the berries in a saucepan and add a liter of water.
Bring to a boil and cook over low heat for 10-15 minutes.
Turn off and infuse so that the berries give all the nutrients to the water.
Strain the boiled berries and rub through a sieve.
Put the purchased compote back on the fire, add sugar.
At this time, dilute the starch with cool water in a separate container.
When the compote boils, pour in this mixture, stirring constantly.
Stir the jelly until it boils, then turn it off.
After cooling, pour into glasses, which can be decorated with lemon slices, whole berries or mint leaves.

The jelly prepared using this method will be rich and fortified. It is perfect for baby or diet food. You can drink it for breakfast, afternoon snack, dinner, or instead of them, because it is quite filling. This dish can be mixed with any pastries, cookies, whipped cream, ice cream.

Other manufacturing options

You can prepare jelly from frozen berries using various methods.

Fortified

You can create the most rich and desired jelly. It takes longer, but the proportions are the same as in the main recipe. First, you need to defrost the berries, then put them in gauze and squeeze out the juice.

From blueberries

For a liter of water you will need the following ingredients:

1 cup frozen blueberries;
50 g sugar;
2-3 tbsp. l. starch;
vanilla, lemon juice - to taste.

From cranberries

This drink is strong, sweet and sour and very healthy. It strengthens the immune system, removes excess water from the body, and improves digestion. If you defrost the berries earlier, squeeze out their juice and add it to the ready-made jelly, this will enrich it with vitamins. It must be prepared according to the proportions of the traditional recipe.

From cherry

Cherry is a very necessary and fragrant berry. The jelly comes out beautiful and rich. Almond flakes are added for flavor. This makes the drink the most nutritious, gives it a sharp, unusual taste and tonic characteristics.

For the jelly you need to take the following ingredients:

1 liter of water;
250 g pitted cherries;
half a glass of sugar;
3 tbsp. l. starch;
60 g almond flakes.

We cook jelly according to the traditional recipe. Almonds are added along with sugar. If desired, you can wipe the berries and remove the pulp or add it to the drink.

From currants

For the drink, you can take black, reddish or snow-white currants. For a liter of water you need a glass of berries, 100 g of sugar and 2 tbsp. l. starch. The jelly is cooked according to the traditional recipe. The berries can be tossed or pureed and strained.

Spicy

A fragrant drink with a pleasant sour taste is prepared from the consistency of berries with the addition of cinnamon and lemon juice. The proportions are the same: per liter of water, a glass of berries - cranberries, lingonberries, currants and half a glass of sugar. Additionally add 70 g of strawberry puree, 10 g of cinnamon and the juice of half a lemon.

Delicious, delicious jelly can be made not only from new, but also from frozen berries. All you need is water, fruits and starch. Other ingredients are added to taste.

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 cook jelly from frozen berries

Fruit and berry jelly is not only a very tasty, but also an incredibly necessary drink. It is recommended for use by people suffering from gastritis and stomach ulcers. It is cooked according to several different recipes, the most noteworthy of which will be described in this article.

General Tips

Frozen or fresh berries are usually used as a base for jelly. Before starting the process, they are sorted and freed from seeds. The berries prepared using this method are poured with water, boiled and filtered. To obtain a suitable mixture, potato or corn starch is added to the drink. It is dissolved in a small volume of cool water, poured into a common pan and cooked until tender. Typically, 1.5-2 tablespoons of starch are added per liter of water. It needs to be diluted while cooking the syrup. If you do this ahead of time, the starch will settle to the bottom of the bowl.

Some housewives replace the berries with homemade fruit compotes or jam. This does not make the taste of the finished drink any worse. For more flavor, the basic recipe for berry jelly is supplemented with cinnamon, vanilla, or any essence. You can add a little cognac or liqueur to a drink intended only for adults. You can add very little citric acid to jelly made from very sweet berries. It will give the sugary drink a pleasant freshness.

If you are preparing jelly from frozen berries, then it does not need to be subjected to long-term boiling. In this situation, you can turn off the heat just a couple of minutes after adding the starch. Otherwise, the drink will turn out very watery. To prevent a film from forming on it, its surface is sprinkled with sweet sand or powder.

As for serving, it is better to pour thick jelly not into ordinary glasses, but into special bowls. The freshest berries can be used as decoration. The watery drink is served in beautiful cups, the edges of which were previously moistened with water and carefully sprinkled with sweet sand.

Option with cherries

Naturally, it is better to prepare such a drink at the height of the fruit season. But if you want to create this in winter, then you can use frozen berries. This drink has a beautiful taste and will remind you of warm summer. To cook cherry jelly at home, you will need the usual set of ingredients. Your kitchen must have:

7-8 tablespoons of sugar.
A couple of glasses of frozen cherries.
3-4 tablespoons of starch.
Liter of filtered water.

Sequencing

Before cooking jelly from frozen berries, you need to wait until the fruits thaw. After this, they are thrown into a colander and washed in cold water. As necessary, cherries are pitted. The berries prepared in this way are poured with cool water and sent to the fire. After the water boils, add sugar and cook for 5 minutes.

In the meantime, you can work on starch. Four tablespoons of this ingredient are dissolved in half a glass of cool boiled water, mixed well until small lumps disappear and poured in a narrow stream into the future berry jelly, the recipe for which will certainly take its place in your individual cookbook. The thickened drink is brought to a boil again and removed from the burner almost after a minute. To prevent a thick film from forming on the surface of the jelly, it needs to be stirred from time to time. It is served chilled. If desired, the drink is decorated with the freshest berries.

Strawberry option

This is one of the most popular berries in our latitudes. In a good year there are so many of them that you can not only eat your fill of strawberries, but also freeze them for the winter. These homemade preparations make tasty and fragrant drinks. This simple recipe for strawberry jelly involves the use of a small set of ingredients. In this case, you should have at hand:

6 tablespoons of sweet sand.
Half a kilo of frozen strawberries.
A couple of full tablespoons of starch.
2 liters of filtered water.

Process description

Before you cook jelly from frozen strawberries, you don’t have to wait until they thaw. The fruits are immediately immersed in boiling sweetened water. As soon as bubbles appear on the surface of the pan, remove the strawberries from the syrup and reduce the heat.

Option with lingonberries and cranberries

This vitamin drink can be brewed at home without any problems. Kissel made using the technology described below has a light sweet and sour taste and a pleasant aroma. To make it you will need:

Half a glass of cranberries and lingonberries.
3 tablespoons potato starch.
A glass of sea buckthorn and sweet sand.
4 liters of filtered water.

Method of action

This recipe for berry jelly is so simple that even an inexperienced housewife can prepare it without any problems. Carefully place washed cranberries and lingonberries into a pan of bubbling water and cook them over low heat for 10 minutes. After this, the syrup is filtered through a sieve. The berries are thrown into a bucket, and the liquid is returned to the pan and combined with sugar and sea buckthorn, previously crushed to a puree-like state.

As the future jelly boils, pour the starch solution into it in a thin stream and mix gently. After about 5 minutes, the pan with the prepared berry jelly is removed from the stove and set aside. This drink is served chilled.

We cook jelly from frozen berries with starch

Despite the fact that milk rivers and jelly banks have constantly symbolized prosperity and prosperity in our culture, both of these foods are neither expensive products nor unique dishes. Now we will pay attention to one of them that requires manufacturing. Kissel in the form in which we know it, drink it and adore it in childhood, is essentially relatively young. His great-grandfather is the jelly that was “eaten with spoons” and from which only fabulous jelly shores are possible. Yes, it was jelly, jelly in the modern sense. And it became a drink, perhaps, already in Russian times.

Agree: undeservedly forgotten! Grandmother’s dear kvass, compotes and jelly, where are you? We succumbed to the temptation of canned cool teas, smoothies and other Pepsi Colas, having in our storeroom beautiful drinks that we had known since our youth. It seems to us that this is troublesome and time-consuming - after all, having cooked the jelly, it will not become cool at that very moment. But as a warm mid-season drink, grandma’s jelly is breathtakingly good. Plus, it’s a storehouse of vitamins! How to correctly and skillfully cook aromatic jelly from frozen berries at home - in our recipe with photos.

water – 1.5 l.;
frozen berries – 300 g;
sugar – 130 g;
potato starch - 2.5 tbsp. l.;
water for diluting starch – 150 ml.

Quantity: 8 servings
Preparation time: 5 min.
Production time: 20 min.

How to cook jelly from frozen berries and starch

Thaw frozen berries. Do not pour out the juice that remains during defrosting, it will still be needed.
Pour water over the berries and bring to a boil.
When the water boils, add sugar and cook over low heat for 10-15 minutes.
Take another pan and strain out all the liquid. Mash the berries well with a spoon so that all the liquid is squeezed out.
Dilute the starch in cool water and pour into the pan in a narrow stream, stirring continuously. Bring to a boil again and turn off the heat.
Pour juice into the prepared jelly. Which remained after defrosting the berries. This will give the jelly the most rich and catchy taste.

Creator: Ira Eremeeva

It is appropriate to add a little vanillin or citric acid to berry and fruit jelly - for taste and rich color.

The sweeter the berries and fruits, the less sugar you need to put in the drink.

In order for the jelly to come out transparent, starch should be added only to the strained “compote”.

Starch will not settle to the bottom if it is dissolved in water just before adding.

To avoid the formation of a thick film, sprinkle the surface of the jelly with sweet powder.

Why is jelly useful?

In addition to its vitamin content, the drink has a beneficial effect on the functioning of the gastrointestinal tract. Its viscous mixture has an enveloping effect on the walls of the stomach and soothes inflammatory processes. Kissel will have a beneficial effect on the functioning of the intestinal tract and pancreas, restoring the acidic environment of the body.

So people with gastroenterological ailments should definitely include jelly in their menu.

There are no berries that would not make a tasty jelly. We prepare it from strawberries, cherries, raspberries, lingonberries, sea buckthorn, dark currants, cranberries, and blueberries. Fruits: apples, pears, plums. In the summer, from new, seasonal ones. In winter, of all frozen ones.

So, the perfect homemade drink for children and adults, a tasty alternative to juice, tea and compote, is awaiting its own renaissance. Bon appetit!

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