How to properly cook jelly from berries and starch

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:

Fruit jelly: 9 options

August 16, 2014

Now we will prepare fruit jelly. There are a lot of recipes, so we’ll dwell on any of them in more detail, and we’ll cook one at a time. Fruit jelly can be watery, which is drunk, or thick, which can be eaten as a dessert, with a spoon. In our country, jelly is a fairly common dish, but it is more often found in a watery form. Kissel is an astringent that helps with dilemmas with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) in adults and children no worse than pharmaceuticals. But the jelly is also delicious! And there are countless varieties of it! Slavic oatmeal jelly and rye bread jelly have long been popular . Now let’s take a closer look at the unusual varieties of fruit jelly. All recipes use potato starch.

Lemon jelly

To prepare lemon jelly, you will need:

lemon – 2 pcs.
water – 0.5 l
starch – 80 g
sugar – 100 g

How to make lemon jelly.

1. Wash the lemons and remove the zest.
2. Dilute starch in half a glass of water.
Put the rest of the water on fire, add lemon zest and sugar. Boil. 3. Remove the zest and boil for another minute.
4. In a narrow stream, introduce the diluted starch into boiling water and thicken the jelly.
5. Add lemon juice to the prepared jelly and stir.

Date jelly

To prepare date jelly, you will need:

pitted dates – 200 g
sugar – 50 g
water – 1 l
starch – 40 g
citric acid – 1-2 g

How to prepare date jelly.

1. Wash the dates and place them in boiling water.
Boil for 5 minutes until they are perfectly cooked. 2. Rub the dates through a sieve and add to the broth.
3. Add sugar and citric acid.
4. Dilute the starch in a small amount of cool water and add to the jelly, stirring. Bring to a boil and thicken the jelly. Serve chilled.

Pear jelly

To prepare pear jelly, you will need:

pears – 3 pcs.
water – 1 l
sugar – 100 g
starch – 3 tbsp.
citric acid – 1 g
spices – a pinch of cinnamon, cloves and vanilla

How to prepare pear jelly.

1. Wash the pears and peel the skin.
Cut the pears in half and remove the cores and seeds. 2. Dissolve citric acid in a spoonful of water and sprinkle the pears with this substance so that they do not darken.
You can also use fresh lemon juice. 3. Pour water over the pear skins and bring to a boil.
Cook for 5 minutes. 4. Remove the pear skin from the broth, add sugar and pear pieces.
Bring to a boil and cook for 1 minute so that the pears do not boil. Firm varieties of pears are better suited. 5. Dilute starch in a small amount of water and add to pear broth. Add spices and thicken. Serve chilled.

Quince jelly

To prepare quince jelly, you will need:

quince – 2 pcs.
water – 1 l
sugar – 100 g
starch – 1.5 tbsp.
citric acid – 1 g

How to prepare quince jelly.

1. Rinse the quince and remove seeds.
Cut into slices and cook until soft. 2. Add sugar and citric acid.
4. Rub the boiled fruit through a sieve and mix with the broth.
3. Dilute the starch in a small amount of cool water and add the mixture to the broth. Bring to a boil and thicken. Serve chilled.

Banana jelly

To prepare banana jelly, you will need:

bananas – 1 pc.
sugar – 1 tbsp.
water – 200 ml
starch – 0.5 tsp.

How to make banana jelly.

1. Peel and cut the banana.
Boil banana with sugar for 2 minutes. 2. Grind the banana into puree and stir in the broth.
3. Dissolve the starch and thicken the jelly with it. Serve hot.

Peach jelly

To prepare peach jelly, you will need:

peaches – 1 pc.
sugar – 1 tbsp.
starch – 0.5 tsp.
citric acid – 1 g

How to make peach jelly.

1. Rinse the peach and remove the pit.
Boil in water with sugar until soft. 2. Rub the fruit through a sieve and mix with the broth.
3. Dilute the starch and add it to the jelly with citric acid. Cool.

Melon jelly

To prepare melon jelly, you will need:

melon – 200 g
water – 2 tbsp.
starch - 1 tbsp.
apple puree – 150 g
sugar – 150 g

How to prepare melon jelly.

1. Peel the melon and cut into cubes.
Add water and boil until soft. 2. Crush the boiled melon into puree and mix with apple puree.
Add sugar. 3. Dissolve starch in water and pour into bubbling jelly. Thicken and pour into glasses. Cool.

Orange jelly with milk

To prepare orange jelly with milk, you will need:

orange – 2 pcs.
milk – 1 l
yolks – 4 pcs.
sugar – 100 g
starch – 2-4 tbsp.

How to make orange jelly with milk.

1. Rinse oranges with hot water.
Peel the zest from 1 orange and squeeze out the juice. 2. Cut another orange into circles and add some sugar.
Pour in orange juice and refrigerate for an hour. 3. Beat the yolks with the remaining sugar.
4. Cut the orange zest into strips and place in a saucepan with milk.
Boil. Remove from stove. 5. Dilute the jelly in a small amount of cool milk.
If you are preparing drinking jelly, 2 tbsp is enough; if you are going to use it for dessert or cream, add 4 tbsp. 6. Pour the starch solution into hot milk with zest, add the egg mixture and stir. Thicken and pour into glasses. If it is a thick cream, decorate the top with candied orange.

Pineapple jelly

To prepare pineapple jelly, you will need:

pineapple juice – 2 tbsp.
water – 3 tbsp.
sugar – 0.5 tbsp.
starch - 2 tbsp.

How to make pineapple jelly.

1. Dilute starch in 1 tbsp.
cool pineapple juice. 2. Bring sugar and water to a boil, cook until sugar dissolves.
3. Add the diluted starch and the rest of the juice to the bubbling syrup, stir and thicken. Cool and serve.

Fruit jelly

In 1885, Misha Evgrafovich Saltykov-Shchedrin wrote a fairy tale entitled “Kisel”: The cook cooked jelly and put it on the table. The gentlemen ate the jelly, said thank you, and the kids licked their fingers. The jelly turned out great; He suited everyone's character and pleased everyone. “Oh, what a sweet jelly!”, “Oh, what a soft jelly!”, “That’s jelly!” - only words about him. “Make sure, cook, that there is jelly on the table every day!” . The fruit jelly turned out no worse! Help yourself!

Ingredients for Fruit Kissel:

• Apple – 5 pcs.
• Kiwi – 2 pcs.
• Sugar - 1 cup.
• Potato starch - 3 tbsp. l.
• Citric acid - 1/6 tsp.
• Water - 2 l

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Fruit jelly”:

Peel, remove core, cut pulp into slices

Place in boiling water and cook for 20 minutes until the apples are soft.

Peel the kiwi, cut into circles (slices)

5 minutes before the end, add kiwi to the apples

Strain the broth, rub the apples and kiwi through a fine sieve or beat with a blender

Place the applesauce in a saucepan, add citric acid, pour in the broth, add sugar and bring to a boil. While stirring, pour in the starch diluted in cool water and cook over low heat, stirring, until thickened.

Serve the jelly chilled, garnished with apple or kiwi slices.

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Similar Recipes

Jelly made from jam

• 64
• 589
• 120038

Pumpkin jelly

• 38
• 107
• 7163

Milk-lingonberry-pomegranate jelly

• 72
• 60
• 3814

Oatmeal-cranberry jelly

• 56
• 172
• 6540

Viburnum jelly

• 5
• 92
• 8643

Cherry-linseed jelly

• 38
• 128
• 6798

Orange jelly

• 9
• 255
• 2850

Apple jelly

• 21
• 178
• 35041

Rowan jelly on flax “Siberian Health”

• 24
• 81
• 4880

Photo “Fruit jelly” from those who prepared it (1)

Comments and reviews

• All
• Prescription questions
• Reviews

July 29, 2016 Moshkin #

May 19, 2016 RomashInka #

February 27, 2016 DarkNight19 #

March 13, 2016 Shahzoda # (recipe creator)

August 5, 2015 katerin04ka #

August 7, 2015 Shahzoda # (recipe creator)

April 14, 2015 special # (moder)

April 19, 2015 Shahzoda # (recipe creator)

April 19, 2015 special # (moder)

April 19, 2015 Shahzoda # (recipe creator)

August 26, 2014 Mamita SI #

June 16, 2014 Natty_P #

June 18, 2014 Shahzoda # (recipe creator)

April 13, 2014 cook1970 #

April 13, 2014 Shahzoda # (recipe creator)

March 17, 2014 deba06 #

March 11, 2014 tomi_tn #

March 9, 2014 sakurako #

March 9, 2014 Shahzoda # (recipe creator)

March 8, 2014 gourmet1410 #

March 8, 2014 olka-turk #

March 8, 2014 Din07ka #

March 8, 2014 kitri #

March 8, 2014 JeSeKi # (moder)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Fruit jelly - recipe

Kissel is now drunk all over the world. This drink made from berries, fruits and starch has a rich taste, is rich in vitamins and has healing qualities. For example, cherry jelly has disinfectant properties, apple jelly improves digestion, and blueberry jelly will make your eyes sharper.

Fruit jelly recipe

Ingredients:

• apricots – 5 pcs.;
• apples – 3 pcs.;
• pears – 3 pcs.;
• sugar – 0.5 tbsp;
• water – 2 tbsp.;
• potato starch - 2 tbsp. spoons.

Manufacturing

Now we will tell you how to prepare fruit jelly. We clean the fruits, wash them, remove the seeds, cut them into pieces and grind them with a blender so that approximately 2 cups of fruit puree come out. Then put the fruit puree into a saucepan, add water and cook for about 5 minutes. After this, add sugar and add starch diluted in a small amount of water. Mix well and heat the mixture to a boil. Then we pour it into cups and serve the finished jelly on the table.

Fruit jelly from apples

Ingredients:

• sweet apples – 500 g;
• sugar - to taste;
• starch – 10 g;
• water – 650 ml;
• citric acid - optional.

Manufacturing

We offer a second method on how to cook fruit jelly. Wash the apples and cut them into small slices, removing the core and seeds. After this, transfer the fruits into a deep saucepan and fill with water. Cook over low heat, without bringing to a boil. When the apples soften, take them out and rub through a fine sieve.

We combine the purchased puree with the compote, pour sugar into it and put it on the stove again. Meanwhile, dilute potato starch in a small amount of syrup and mix well until it is completely dissolved. When the drink starts to boil, pour the thickener into it and continue to cook the jelly for another 10 minutes. Constantly stir the mixture with a spoon to avoid the formation of lumps. Serve the chilled drink in glasses, garnishing with fresh mint leaves if desired.

Fruit jelly from pears

Ingredients:

• boiled water – 4 tbsp.;
• sugar - to taste;
• potato starch - 3 tbsp. spoons;
• ground cinnamon - to taste;
• citric acid - a pinch.

Manufacturing

Now we will tell you how to cook fruit jelly. We wash the pears, peel them, and sprinkle them with citric acid. Fill the peel with water, boil it, add sugar and add pears, cut into slices. Bring the drink to a boil. Thicken the syrup with starch diluted with cool water, bring to a boil, remove from heat, pour into glasses, sprinkle with sugar.