Every housewife should know how to cook jelly from starch! We cook real jelly from starch and berries, jam, hibiscus, and milk. Berry jelly

Summer is an excellent reason to eat a lot of vitamins that are found in vegetables and fruits, thereby maintaining health and strengthening the immune system. In winter, possibilities are limited, so frozen berries come to the rescue, which, thanks to this method of harvesting, have retained the entire supply nutrients. From the article you will learn how to prepare jelly from frozen berries and starch.

Rules for making jelly

To make the jelly as healthy and tasty as possible, you need a minimum of time and a little preparation. Previously, it took a long time to prepare, spending a lot of effort. All that has been preserved from the recipes of the past is only the teaching of a specific consistency.

The set of products for jelly will always be the same. It can be supplemented with some ingredients to suit your taste. The varieties of berries used for the drink will also differ.

Standard set of components for jelly:

1. frozen berries;
2. potato starch;
3. granulated sugar;
4. water.

Recipes for frozen berry jelly with starch

Blueberry jelly with starch

Blueberry jelly is easy to prepare without defrosting and straining the berries:

1. blueberries - 500 g;
2. granulated sugar - 6 tbsp. l.;
3. potato starch - 5 tbsp. l.;
4. water - 2 l.

Start by finding a suitable pot and boiling clean, potable water in it. Then add blueberries. Everything is boiled for 5 minutes, then sugar is added, starch dissolved in a glass is poured in cold water. For a richer taste, add a little vanilla and lemon zest.

After boiling, turn off the heat.

Kissel made from frozen cherries and starch

Cherry jelly turns out especially tasty if you complement it with almond flakes. To prepare you need:

1. cherry - 200 g;
2. granulated sugar - 6 tbsp. l.;
3. potato starch - 3 tbsp. l.;
4. water - 1 l.

Pitted cherries are ideal for making jelly. It can be frozen and immediately boiled with water. Afterwards, you need to mash the berries without removing them, boil them again, and cook for about 5 minutes.

After this, strain everything and sweeten it. Gradually pour the starch that was dissolved in half a glass of cold water into the compote, then immediately turn off the stove. This jelly is not too thick, but not liquid.

Kissel made from frozen currants and starch

The currant harvest is very rich almost every year, and it’s convenient to freeze the berries. The peel usually does not crack, so all the maximum vitamins are retained inside. For the jelly you will need:

1. currants (red, white, black) - 600 g;
2. granulated sugar - 1 tbsp.;
3. water - 1.5 l.

Boil water and put berries in it (can be frozen without defrosting). Boil them for 5 minutes, sweeten them, keep on fire for another 5 minutes. Strain everything, pour a glass of cold water with dissolved starch into the boiling fruit drink without berries. Bring the jelly to a boil, but do not boil.

Mixed berry jelly with starch

In order to prepare jelly from frozen berries and starch, you need:

1. sea ​​buckthorn - 1 tbsp.;
2. lingonberries - ½ tbsp.;
3. cranberries - ½ cup;
4. water - 4 l.;
5. granulated sugar - 1 tbsp.;
6. potato starch - 3 tbsp. l.

Thaw the sea buckthorn berries and mash them to a puree consistency. Leave the lingonberries and cranberries whole.

Place berries (cranberries and lingonberries) in boiling water and cook for 10 minutes. Lay them out, strain, put the broth on the stove. After boiling, add sea buckthorn puree, sweeten, and pour in diluted starch. After boiling, keep for another 5 minutes, remove from heat.

This jelly can be supplemented with any berries of your choice. It should be served chilled.

Kissel from frozen cranberries and starch

Even frozen cranberries are very beneficial for health, especially for strengthening the immune system. In the form of jelly, it has a beneficial effect on digestive system. To prepare it you need:

1. cranberries - 400 g;
2. granulated sugar - to taste;
3. potato starch - 4 tbsp. l.;
4. water - 2 l.

Cranberries need to be completely defrosted, maintaining the integrity of the berries. Then they are squeezed out using gauze.

Classic strawberry jelly with starch

To prepare strawberry drink you need:

1. strawberries - 500 g;
2. granulated sugar - 5 tbsp. l.;
3. potato starch - 2 tbsp. l.;
4. water - 2 l.

Strawberries for jelly do not need to be defrosted. Wait for the water to boil, sweeten and cook for another 2 minutes, then add the berries. As soon as the water boils again, take them out. Leave the fruit drink to simmer over low heat and turn the strawberries into puree.

Pour diluted starch into the berry broth. Transfer to a saucepan and puree. After boiling, turn off immediately.

Boil water in a saucepan, at this time mix the juice with starch and cold water. After boiling, pour the mixture into the pan, add sugar, and cook for 5 minutes. Be sure to experiment and prepare jelly from different berries. It is not only tasty, but very healthy drink. In winter it can be drunk warm, and in summer as a chilled dessert. Instead of potato starch, you can use corn starch, but it does not have such pronounced gelling properties.

Kissel is a gelatinous drink made from forest berries, natural juices or grains with the addition of a natural thickener. Kissel made from fresh berries and fruits cannot be compared with either the canned or frozen version. But where can I get them in the cold season? Let's get to know delicious recipes thick homemade jelly, brewed from frozen ingredients.

Give yourself a piece of warm summer in the middle of a harsh winter. To do this, during the berry season, freeze strawberries for the winter, and in winter enjoy the aromatic jelly made from pureed berries. To do this, chop ripe strawberries, place them in trays, cover with lids and place in the freezer. It’s easy to prepare jelly at home, all you have to do is take

• 400 g frozen strawberries;


• two tbsp. l. starch;


• 6 tbsp. l. (or a little less) sugar;


• 2-2.5 liters of water.

1. Mix sugar with water and boil.


2. Then pour the strawberries into the pan, bring to a boil and remove.


3. Grind the strawberries in a blender (if frozen whole) until pureed.


4. Dilute the starch with cold water.


5. First carefully add the thickener into the boiling compote, then the strawberry puree.


6. Bring the drink to a boil and turn off.


7. It is advisable to drink the strawberry gelatinous infusion after it has cooled.

Frozen cherries for the winter are just as healthy as fresh ones. Its calorie content is only 48 kcal/100 grams, and valuable substances and vitamins are preserved after freezing. But so that the fruits do not lose for a long time useful properties, they need to be frozen using shock (instant) technology, already washed, dried, and not spoiled. Cherries with pits remain juicier in the freezer, and the resulting decoction is no different from a drink brewed in the summer with fresh fruits.

• 2 cups frozen cherries (with pit);


• 1 tbsp. Sahara;


• 3 tbsp. l. starch;


• 2 liters of water.

1. Dissolve granulated sugar in boiling water, then add cherries.


2. While the syrup is boiling, prepare the starch by dissolving it in cold water and stirring until smooth.


3. After the cherries rise, wait a couple of minutes, then add the prepared thickener, quickly stirring the water.


4. Bring the drink to a boil, turn it off, then add a little more cherries, which will remain alive, improving the taste of the fruit dessert.

Black currant

• 450 grams of frozen blackcurrants;


• 3 tbsp. l. starch;


• 2-3 tbsp. l. Sahara;


• about 2 liters of water.

1. Without defrosting, place the blackcurrants in a saucepan, pour in half a glass of water, and boil.


2. Rub the fruits through a sieve and save the juice.


3. Return the grated currants to the pan, pour 1.5 liters of boiling water, add sugar, cook over low heat for 8-10 minutes, then combine with currant juice.


4. Meanwhile, dilute the starch with 1 glass of cold water, pour carefully into the boiling drink, stirring so that there are no lumps.


5. Boil the jelly for a couple of minutes and turn it off.


6. Let it brew for another 30 minutes, then drink to your health!

How to make jelly from frozen berries with starch so that it not only appeals to adults, but also becomes a child’s favorite dessert? To do this, you need to combine the berries correctly. An amazingly tasty combination is obtained if you brew a drink from raspberries and cranberries. You can use frozen whole or pureed berries.

• 1 glass each of frozen cranberries, raspberries;


• 3 tbsp. spoons of starch;


• sugar - optional;


• 4 liters of water.

1. Pour water into a container and let it boil.


2. After boiling, add raspberries and cranberries, cook for no more than 10 minutes.


3. After the time has passed, strain the resulting drink; the berries can be removed - they are no longer needed.


4. Add the required amount of sugar to the berry compote and return to the heat.


5. Dilute the starch with cold water.


6. Wait until the compote boils, then stir the contents with a spoon clockwise while pouring in the starch. Make sure it flows in a thin stream.


7. After the drink turns into a clear thick broth, cook it for a couple of minutes, then turn off the heat.

If you want a light drinkable drink, add a couple of tablespoons of potato starch. For lovers of thick fruit and berry dessert, double the amount of thickener without adding water.

If you brew a gelatinous drink strictly according to technological map, then it will be not only tasty, but also a healing drinking dessert. To make the fruit broth have a delicate consistency and a pleasant taste, you need to follow some rules:

1. After boiling, the jelly should be immediately removed from the heat and allowed to brew under a closed lid.


2. Fruit decoction should not be cooked for a long time so that the vitamins are preserved. After adding the thickener, just bring it to a boil, and then immediately remove from the heat.


3. Remember that starch thickens as it cools. To get a thick fruit dessert, liquid hot drink pour into bowls, let cool.


4. If you cook jelly with sweet berries, add a little citric acid to dilute the taste.


5. Whipped cream will add a subtle taste to a thick fruit dessert. You can pour it over ice cream, pancakes, pancakes, and freshly baked pastries.

If you decide to make jelly from frozen currants or any other berry in the middle of winter, our recommendations will help you brew an excellent drink, healthy and tasty.

Kissel has been known for its benefits since ancient times. Almost everyone has tried this drink at least once in their life. It can be served as a dessert after the main meal, or as a hearty meal on its own.

Traditionally, it was prepared on the basis of cereal decoctions that were fermented. Nowadays jelly is prepared mainly with starch, but this does not lose its taste and benefits.

Homemade baked goods go perfectly with this healthy jelly. look: step by step recipe, delicious!

Everyone in my family loves this drink. Sometimes, to prepare it, I simply buy a semi-finished product at the store, dilute it and pour it into boiling water. But still, more often I enjoy making homemade jelly - it’s much tastier and healthier. Firstly, you can take into account all the preferences of the household: make it blueberry, raspberry, orange, and secondly, make the consistency the one that I and my family like best.

In the summer, of course, there is much more scope for the taste fantasies of my jelly. And in winter I take it out freezer berries that I specially laid for him. During viral diseases I make currant jelly because this berry is rich in vitamin C, which our immune system needs.

1. 200 g frozen black currants,
2. 3 tablespoons potato starch,
3. 6 tablespoons sugar,
4. A little more than two liters of water.

Preparation of currant jelly:

I pour two liters into the pan at once, and it takes 150 grams to dissolve the starch in it. I don't defrost the berries. I just immediately put them in a saucepan, fill them with 2 liters of regular water and put them on the fire. While the water is boiling, I dilute the starch. For this I take a little warm boiled water. It dissolves easily and quickly.

If you are making jelly at home for the first time and notice that the already diluted starch has hardened, do not be alarmed. Just stir it again with a spoon.
When the water with the berries begins to boil, I add sugar. Considering that currants themselves are sour, this amount of sugar is quite enough. The jelly turns out sweet with a pleasant sourness.

I'm waiting for this berry compote to boil. After which I let it simmer for another 7 minutes.
Now you need to do the “dirtiest” work in the process of preparing homemade jelly: strain the berry broth. I do this through regular gauze. I throw away the remaining berries, and pour the broth back into the pan and put it on the fire. Literally immediately pour in the diluted starch and quickly mix.

During this time, the almost finished jelly has time to boil. Let it sit on the fire for 3-4 minutes; you shouldn’t keep it longer. Under the influence of temperature, starch will lose its viscosity, and your jelly will turn into starch compote. I pour it into mugs, let it cool a little and serve this delicious drink to the family.

Any good housewife tries to make her family’s menu varied, tasty and healthy at any time of the year. The selection below will help you decide on a dessert, because frozen berry jelly is one of the best variations among this kind of culinary creations.

Kissel - recipe from frozen berries

Berry jelly, the recipe for which is incredibly simple, can be prepared even by a beginner with no experience. The main thing to remember simple rules, accompanying each of the many variations of the delicacy:

1. The berries do not need to be defrosted first, unless the recipe requires it.
2. Initially, a decoction is prepared from one type of frozen product or a mixture.
3. Starch is used as a thickener, the amount of which determines the thickness of the dessert.
4. A solution is first prepared from it by mixing the powder with a small portion of liquid.
5. The resulting substance is introduced into the boiling base, continuously stirring it vigorously.
6. It is allowed to mix the starchy mash with a cold base, which is then heated until thickened.

Berry jelly with starch

If you don’t yet know how to make jelly from berries and starch, this recipe will allow you to implement your first experience and get a drug that is excellent in all respects. You can use a wide variety of mixes prepared for the winter, which cannot be done when brewing a drink from a fresh product due to different ripening periods different varieties berries 8 servings of the brew are prepared in less than half an hour.

Ingredients:

• mixture of currants, raspberries and strawberries – 400 g;
• starch – 90 g;
• sugar – 150 g;
• water – 2 l and 200 ml.

Preparation

1. The mixture is poured with a liter of liquid, allowed to boil, boiled for five minutes, filtered and squeezed if desired.
2. Sweeten the drug, add a starch solution, heat the jelly from frozen berries almost to a boil, and cool.

Thick jelly from frozen berries

Berry jelly can be liquid and consumed as a velvety, soft drink, or thick, such that it is eaten with a spoon. The second option is often prepared by leaving the specimens whole in a dessert dish or grinding them into a puree, but it is also acceptable to serve them in their pure form without pulp. Berry for 8 people will be ready in half an hour.

Ingredients:

• red, black currants, raspberries, strawberries – 400 g;
• starch – 150 g;
• sugar – 150 g;
• water – 2 l and 200 ml.

Preparation

1. The mass is thawed, if desired, crushed in a blender, then poured with filtered liquid, sweetened and heated with stirring to a boil.
2. Boil the contents of the pan for 5 minutes, then add a glass of starch mash with continuous stirring and heat until thick. Don't boil!

To cook liquid, delicious jelly from frozen berries, it will require a minimum of effort on your part. The finished texture of the delicacy in this case resembles a compote with a subtle, velvety note, which gives it individuality and a new semantic and taste content. It will take no more than half an hour to prepare 8 servings of frozen berry jelly.

Ingredients:

• strawberries, raspberries, blackberries – 400 g;
• starch – 30 g;
• sugar – 150 g;
• water – 2 l and 200 ml.

Preparation

1. Boil raspberries, strawberries and blackberries in equal proportions until the specimens sink to the bottom, sweetening the broth to taste.
2. Strain the resulting base, place it again on the stove and pour in the prepared starch mash.
3. Stir the contents vigorously with a whisk, heat to a boil and immediately remove from heat.

Blueberry jelly from frozen berries

The jelly made from frozen blueberries is rich, aromatic, rich, with a pleasant acidity and beautiful in appearance. In addition, such a drink will bring considerable benefits to the body, taking on all valuable properties base component. It can be cooked in different thicknesses with or without pulp. In the latter case, the broth must be further strained before thickening. A potion for 8 people can be prepared in half an hour.

Ingredients:

• blueberries – 300 g;
• starch – 90-150 g;
• granulated sugar – 200 g;
• water – 2 l and 200 ml.

Preparation

1. The blueberries are poured with water and boiled for a quarter of an hour, sweetening in the process.
2. If desired, strain the broth and squeeze it out, after which a solution of potato powder is introduced, continuously stirring the contents.
3. Heat the mass, but do not boil and cool.

Frozen cranberry jelly

A healthy and tasty berry jelly, the recipe for which is outlined, will further become excellent and help the body cope with a host of ailments. If desired, the drink can be supplemented with citrus zest or mint leaves, which will significantly enrich the flavor palette of the dessert and make it more aromatic. To prepare 8 servings of the brew you need to spend half an hour.

Ingredients:

• cranberries – 300 g;
• starch – 120 g;
• sugar – 300 g;
• water – 2 l and 200 ml;
• mint leaves or lemon zest - to taste.

Preparation

1. The cranberries are thawed and ground through a sieve.
2. The puree is temporarily set aside, and the cake is boiled for 5 minutes with the addition of zest or mint, filtered and combined all together.
3. Sweeten the resulting base, pour in the starchy mixture, stir, and heat to a boil.
4. The finished jelly from frozen cranberries is cooled to warm or cold and served.

Cherry jelly from frozen berries

Cooking jelly from frozen cherries is no less simple and quick. The product can be used with or without seeds. In the first case, the dessert will be more aromatic and richer, and in the second it can be served along with berries even to children. By varying the proportions of the liquid base and cherries, you can get a brew of different richness. 8 servings will be ready in half an hour.

Ingredients:

• cherries – 400 g;
• potato starch – 120 g;
• granulated sugar – 200 g;
• water – 2 l and 200 ml.

Preparation

1. The cherries are poured with water, granulated sugar is added and boiled with stirring for 5-7 minutes.
2. Prepare mash from potato powder, add it to cherry broth and heat until thick.
3. To prevent the surface of frozen berry jelly from becoming covered with a film, you can sprinkle it with sugar crystals.

Frozen berry jelly in a slow cooker

Next, you will learn how to cook berry jelly using a multicooker. With this design, the dessert turns out rich and aromatic, since the device creates ideal conditions in order for the base mass to maximize its taste characteristics. You can use berries in any combination, choosing a mix according to taste or the presence of components. A delicious drink for 8 people will be ready in half an hour.

Frozen berry jelly is an excellent drink not only for children, but also for adults. This liquid jelly-like sweet dessert is very healthy. It is prepared from various fresh berries, but unfortunately you can’t find fresh berries in winter, but you really want to pamper the kids and yourself with a glass of jelly. The most the best way Preserve berries for winter use, for making berry compotes, raspberry pies, fruit jelly, by freezing. Freezing preserves all the beneficial vitamins and taste in berries and fruits.

Can we say that a drink made from frozen berries is healthy? Yes! Kissels are very useful for the stomach, as their jelly consistency envelops its walls, thereby improving the digestive process. And this is very important for a child and an adult. Jelly is also very useful for people with high acidity. I would like to offer you a recipe for frozen fruit jelly.

Ingredients:

• 500 gr. frozen fruit
• 2 liters of water
• 2 tbsp. potato starch
• 3-4 tbsp. Sahara
• 1 slice of lemon

Preparation:

To prepare the jelly, we will take a little of everything, grapes, cherries and strawberries. Frozen berry jelly can be made from any other set of berries. I personally love it when there is cherry in the jelly; its notes give the drink its own special taste. I also really like adding black currants and raspberries. But usually these berries are used first. One good thing is that you can replenish your supplies at the supermarket at any time. Although nothing can compare with frozen country fruits. So, let's take your set of berries, approximately 500 grams.

Boil the compote. Pour cold water over the berries, bring to a boil and add sugar. Let it simmer for 7-10 minutes.

Strain the boiled compote through a sieve and cheesecloth, add a slice of lemon. Lemon is rich in vitamin C and in order to preserve it we throw a piece into the already prepared hot compote.

Dissolve two tablespoons of potato starch in a glass warm water, mix.

Place the strained compote back on the stove, bring to a boil and, stirring little by little, add the starch. Let it simmer for 3-5 minutes until thickened. Do not overcook the starch, otherwise the frozen berry jelly will become liquid like water.

Enjoy your meal!