How and how much to cook jelly from starch and fresh and frozen fruits and berries, jam, compote? How to cook cranberry jelly, currant, apple, beetroot at home?

Various options for making jelly from fruits and berries.

Who does not like jelly from fresh berries and fruits? And whether you know all the recipes, if not, then replenish your book of recipes with tasty jelly options.

How to cook jelly from starch and fresh berries or fruits?

Kisel is dietary dish. It can be consumed not only by children, but also to people who, due to health reasons, are contraindicated fruits and berries in its original form.

You will need to cook jelly potato starch. It can be purchased at any food store. Take berries and fruits at your discretion. Let's immediately determine that for each recipe, you need 1 liter of water and 75 g of crumbs. Then the drink will turn out moderately thick.

Kisel from fresh berries and fruits

To obtain a jelly of a rare consistency, it should be prepared from compote with fresh fruits or berries. If you rub them or cut them into pieces, then the jelly will turn out to be more rich. It is better to remove the bones from cherries or apricots. For 300 g of fresh fresh products, the cooking process is not complicated:

• First cook fruits or berries
• Add sugar, cinnamon or clove
• Cook before boiling

How to cook jelly made of starch and frozen fruits and berries?

In the season of fruits and berries, a good hostess can cook jelly to her taste. But sometimes in winter I want to pamper myself with such a delicacy. Frozen fruits and berries come to the rescue. In any supermarket, you can buy them, and from a good housewife they should be frozen on their own.

With 0.5 kg of frozen blanks, take the following actions:

• Before cooking jelly, fruits or berries are required to defrost and grind in a blender
• Divide the resulting mass into two parts. Put one of them on the fire, previously diluting with water. And from the second part should be made a mixture from starch and juice.
• After boiling the first part, pour starch into it. In this case, the mixture must be constantly interfered.
• After boiling, remove the jelly from the stove and let it brew

Kisel from frozen products

Video: Kisel from frozen berries

Kisel recipe made of frozen raspberries and strawberries

For such a product, the ingredients are needed:

• 400 g of raspberries and strawberries in an equal ratio
• 200 g sugar
• lemon juice

Perform the following:

• bring the water to a boil
• pour the mixture from lemon juice and sugar
• add raspberries and strawberries in frozen form
• cook over low heat
• dissolve starch in boiled water and pour into a boiling mixture. In this case, you should intensively stir the jelly.
• After a minute, remove from heat. You can use both hot and cold.

Raspberry-club jelly

How and how much to cook jelly jacket?

Kisel with cranberries is rich in vitamins, useful for problems with housing and communal services and frequent colds. To prepare such a dish, you need to take:

• 400 g of cranberries
• 100 g of sugar

Getting a delicious jelly consists of the following stages:

• Pull the berries
• Separate the juice from the peaks, mix with sugar and water
• Bring to a boil and remove the foam
• Dilute starch and pour into a pan
• Add juice from cranberries at the end

Cranberry jelly

Video: Kisel from cranberries

Kisel made of starch and jam of black currants: recipe

• 250 ml of currant jam
• several branches of lemon balm

From the jam, a delicious jelly can be obtained, for this:

• Mix jam with water and put on fire
• In another bowl, mix starch with water and mix until smooth
• Pour the resulting mixture into a boiling substance and immediately turn off
• At the end add lemon balm branches

Jam of black currants

If you increase the amount of starch, then you can get jelly -like jelly.

How and how much to cook red currant jelly?

Compound:

• red currant - 200 g
• sugar - 5 tablespoons

Red currant

Process:

• Pull sugar with currant until homogeneous mass
• Pour this mixture with water and put it to cook
• After the syrup boils, strain
• Dissolve starch in water and pour into the syrup
• Put the resulting mixture on fire and cook on
• As soon as the jelly begins to boil, it should be turned off. After cooling, jelly can be served.

Kisel from cherry recipe

It is better to take cherries without a bone. She gives jelly a bitter taste:

Compound:

• cherry - 300 g
• sugar - 5 tablespoons

It is not at all difficult to cook jelly, you only need:

• Pour cherries with water and put on the stove
• After the compote boils, add granulated sugar to taste
• Cook after that for another 15 minutes
• Pour starch poured into the future jelly poured with water slowly and in small portions
• After boiling, jelly must be removed from the stove and leave to cool.

Kisel from cherries

Video: Cherry Kisel

How and how much to cook red rowan jelly?

Components:

• 350 g of mountain ash
• 250 g of sugar

Preparation:

• Rinse the mountain ash under running water
• Rub to uniform mass
• Dry juice from it
• The remaining mass should be poured with water and put on fire
• After it boils, add sugar and interfere
• Starch should be poured into a slightly boiling solution
• Add juice from the mountain ash at the end.

Rowan jelly

Kisel from Rhus: Recipe

For such a jelly you need:

• 0.5 kg of rhubarb
• 150 g sugar

From rhubarb can make an unusually delicious jelly:

• Rinse stems and cut
• Put them in the dish
• Pour water and move to the stove
• When the brew boils, it should be removed and left to cool
• After rhubarb, separate from the water and chop in a blender
• And put the water on the fire and pour starch into it.
• Kashitsa from rhubarb add when the jelly begins to boil
• And immediately it should be removed from the stove

Kisel from rhubarb

Kisel from Kizil: Recipe

In this recipe, jelly uses:

• corn starch - 75 g
• kizil - 150 g

To get jelly:

• Wash Kizil and put it to cook
• After 15 minutes, remove the pan from the stove and drain water
• Pass the boil through a sieve
• Throw out the remains and bones, and use the rest as an additive to jelly
• Boil the water again and add diluted starch
• Mix the puree from the jar with sugar and mix with the rest

Kisel from Kizil

Kisel from gooseberry recipe

Ingredients for jelly:

• gooseberries - 400 g
• sugar - 150 g
• vanilin is a pinch

Next, perform the following actions:

• Gooseberries should be placed in water and put on fire
• Berries should be boiled completely
• Sugar and vanillin to taste should be added to this mixture
• At the end, pour diluted starch into the resulting syrup
• After pour the jelly into the dishes and wait for it to completely cool.

Kisel from gooseberries

How and how much to cook a jelly of sea buckthorn?

Ingredients:

• 150 g of sea buckthorn
• 150 g sugar

The process is as follows:

• Rinse and sort out a sea buckthorn
• Next, you need to dash it with it with a sieve or other device
• Put the remains to cook with water over low heat
• After strain the resulting syrup and put on the fire again
• At this time, prepare a mixture of starch and water
• Pour a thin stream into the syrup
• You should not be brought to a boil. It is better to immediately remove from the stove.

Sea buckthorn jelly

How to cook blueberry jelly?

• Berries of blueberries - 400 g
• Sugar - 500 g

Blueberry jelly

To get such a bright and tasty jelly:

• Blueberries can be ground or left in its original form
• Put water on fire and pour sugar
• Add blueberries already in boiling water
• After 5 minutes, pour starch and boil for another 2 minutes

Video: Blueberry jelly

How to make a potassium jelly?

Kalina is very useful, so you should also try a jelly for which you need:

• 200 g of berries
• hbeds half of sugar

Preparation:

• Take viburnum, rinse, rub and connect
• Move the resulting mass to fire
• Bringing to a boil, reduce fire
• Pour starch into the mixture and interfere
• Add granulated sugar at the end

Kisel from viburnum

Video: Delicious and healthy kisel from viburnum

Jelly with honey and lemon: recipe

Such a jelly strengthens the immunity and protects against a cold:

• 2 lemons
• 100 g of honey

To prepare it follows:

• squeeze the juice with lemons
• mix the resulting liquid with water and put it up
• when the mixture boils, add starch connected to water to it
• honey should be added at the end of cooking
• you can decorate such a jelly sugar powder

Jelly with honey and lemon

How and how much to cook apple jelly?

Kisel from apples practically does not differ in preparation from other options:

• Apples 500 g
• Sugar 200 g

Apple jet will turn out after the following actions:

• Apples should be cleaned of the peel, cut into slices and put on cooked on fire
• When the apples are completely twisted, they should be flooded and put again on the stove in this form.
• Pour a mixture of starch and water into apple puree with a thin stream
• Do not forget to interfere with this mixture
• Jelly should be served already cooled

Apple jet

Video: Apple Kisel

How to cook kisel from dried apricots?

Compound:

• kuraga - 100 g
• sugar - 250 g
• lemon juice

And the process is as follows:

• Kuraga should be cut into pieces
• Then pour it with boiling water
• Follow new water and send to the stove
• To this add sugar and cook for half an hour
• Dilute starch with cold water and pour into the water
• In this case, you should intensively interfere with jelly
• After 5 minutes, remove the resulting dish from the stove
• Add lemon juice at the end

Kisel from kuraga

How and how much to cook jigs of lingonberry?

To prepare jelly, take:

• 200 g of berries
• 200 g of sugar

Further:

• Brusnik should be washed before use
• Next, pour off with boiling water and send to the stove
• After 20 minutes remove from heat and strain
• The cake should be thrown away, and put the remaining liquid again on the fire.
• When the compote from lingonberries boils, pour diluted potato starch into it.
• Do not bring the mixture to a boil. As soon as the first signs of boiling appear, the jelly must be removed immediately.
• Can be decorated with cream

Kisel from lingonberries

How and how much to cook a jelly from a watermelon?

For such a jelly, you should take:

• 2 kg of watermelon
• 150 g of sugar
• lemon juice

Kisel from the watermelon

The peculiarity of this jelly is that water is not needed for its preparation:

• The watermelon should be released from the seeds and passed through the juicer.
• Put half the juice received to cook, and determine the other in the refrigerator.
• When the liquid boils, you need to remove the foam
• Dilute starch in a watermelon juice and add to the first part
• Pour sugar at the end of cooking

How to cook beetroot jelly?

The beets contain a lot of vitamins. It is useful to use it to people who have problems with the heart and the circulatory system. Therefore, such a jelly will be useful to them.
The necessary ingredients:

• Beetle 1 pc
• Sugar 150 g
• Lemon juice (to taste)

Prepare beetroot jelly as follows:

• From beets should be obtained juice. Only it is used to prepare this type of jelly
• Water with sugar and lemon juice must be boiled
• Slowly pour starch, diluted with beetroot juice into this liquid
• Stir everything well and remove from heat. Serve better in chilled form

Beetroot jelly

Rosehip jelly: recipe

Compound:

• 100 g of rosehip fruits
• 100 g of sugar

Write down the cooking process:

• Rosehip fruits must be poured and put to infuse for 20 minutes.
• After this water, drain and add another
• Put in this form to cook
• 25 minutes after boiling, you need to strain this solution
• The fruits should be thrown out and used further
• Take 100 ml of compote from rosehips and dilute starch in it
• Then pour all this into the rest of the mass
• Add sugar and interfere

Kisel from rose hips

Such a jelly is advised to consume in warm form.

How to cook a compote jelly: recipe

Kisel from such a component is prepared using the same technology as the usual jelly:

• 3 l of any compote
• 75 g starch

Cook jelly like this:

• First, the compote should be put on the stove and wait until it boils
• If it satisfies all the taste receptors for sweetness, then just add pre -diluted starch to it
• At the same time, do not forget to stir. As soon as the jelly thickened, it should be removed from the fire

Kisel from compote

How to cook liquid jelly, how much starch is starch?

Liquid jelly is eaten like drinking. It can be of different consistency, but its main feature is fluidity.

To get such a jelly need:

• 1 liter of water
• 50-75 starch

But it should be taken into account that starch can be of different qualities. Therefore, its right amount can be different.

How to cook and how much to put starch in a thick jelly?

Many jelly consume as the main dish. A larger amount of starch is placed in it and poured on plates. In this case, it turns out to be a jelly -like consistency.

Mix to receive:

• 1 liter of cool water
• 75-100 g starch

Starch should always be diluted in cool water. Do not leave the jelly boil for a long time. In this case, it will become liquid and with lumps.

Kisel is attached or slapping, is it possible with diarrhea?

Kisel should be consumed for problems with housing and communal services, including diarrhea. If you choose the right fruits or berries, then the problems will disappear very quickly. Starch, in turn, will quickly remove toxins and harmful substances from the body that have become a causal ailment.

How many calories are there in a jelly?

The calorie content of jelly depends on the amount of sugar used and the selection of fruits or berries.
The most high -calorie are considered milk jelly.

The most beneficial is a Kisel from oatmeal. Its calorie content is 100 kcal per 100 g of the product. Fruit and berry jelly contains from 50 to 80 kcal per 100 g.

Is it possible in the post of jelly?

Kisel can be consumed on any day. And the post is no exception. After all, this is not a complete rejection of food, but simply compliance with some rules in nutrition. It should only be consumed natural Kisel. It is desirable that he did not contain sugar.

Video: jelly in 5 minutes