Frozen berry jelly - 6 delicious homemade recipes

Frozen berry jelly - 6 delicious homemade recipes

If you want a satisfying, but at the same time light and healthy dish, prepare jelly from frozen berries. Look through colorful step-by-step recipes with photos, appreciate the undeniable benefits and versatility of the sweet, nutritional value and low calorie content of the product. Read more...

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• Berry jelly

Kissel made from frozen berries is light, hearty freshness in any season and in any weather.

Choose rational, reliable recipes for jelly from frozen berries on the 1000.menu web page. Evaluate options based on water, uzvar from new and dried fruits, natural juices, syrups and jams, milk and cocoa. Try thickening with potato, corn starch or oat broth. Get a new and healthy treat every time!

There are no special tips for selecting products for this group of recipes. The composition, sweetness and thickness of the drink will depend only on the personal preferences and tastes of the cook. For a watery drink, take 30 g of potato starch, medium viscosity - 40 g, and for a thick drink - 70 g (per 1 liter of water).

The 5 most commonly used ingredients in frozen berry jelly recipes:

Exciting recipe:
1. Defrost the berries.
2. Cook ordinary compote.
3. Grind the boiled berries through a strainer or blend in a blender.
4. Squeeze the resulting mass into compote.
5. Add sugar to taste.
Let it cook. 6. Dilute the required amount of starch in 100 milliliters of cool water.
7. Pour into the compote, stirring continuously.
Boil. 8. Remove from heat. Cool.

5 of the fastest recipes for frozen berry jelly:

Helpful tips:
• If corn starch is used in the preparation of a medicinal drink, then its volume is increased by 1.5-2 times (it has a weak viscosity).
• Potato starch jelly is only brought to a boil, so that during long cooking, the starch will lose its unique texture and turn into a liquid, unpleasant mass.
• If the jelly is planned to be thick, then it is interesting to pour it into bowls.
After complete cooling, decorate with berries, cream or sprinkle with sweet powder and serve as a dessert. • If the drink is intended only for adults, then it is slightly varied with a small amount of fragrant liqueur or cognac.

Frozen berry jelly

Ingredients

Reddish currants – 200 g

Dark currants – 100 g

Potato starch – 4-8 tbsp.

Sugar – 1 glass

• 60 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step-by-step recipe with photos

Here are the necessary products for our upcoming jelly.

Thaw the berries. Rub the berries through a sieve or mash and strain the juice through cheesecloth.

Pour water into a saucepan and bring to a boil. Throw the berry pulp into boiling water and cook over medium heat for about 10 minutes.

Strain the purchased compote.

Add sugar to the strained compote and bring it to a boil.

Dissolve starch in berry juice.

With one hand, pour the berry juice with starch into the bubbling compote in a narrow stream, and with the other hand, actively stir so that there are no lumps.

Bring to a boil, stirring always, and turn off. Savory and fragrant jelly from frozen berries is ready!

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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:

1. If the berry is fresh, then it is sorted and washed. Frozen berries require a ready-made product. It is not defrosted before use.
2. 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.
3. 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.
4. 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:

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

1. Thaw frozen berries. Do not pour out the juice that remains during defrosting, it will still be needed.
2. Pour water over the berries and bring to a boil.
3. When the water boils, add sugar and cook over low heat for 10-15 minutes.
4. Take another pan and strain out all the liquid. Mash the berries well with a spoon so that all the liquid is squeezed out.
5. 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.
6. 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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