Cornstarch Kissel and Jam recipe. Kissel from raspberry jam

The tandem of cherry and apple is not only delicious, but also helps to normalize the pancreas.

Ingredients:

• boiled cold water- 1 l
• starch - 30 g
• apples - 2 pcs.
• Cherry jam- 150 g
• sugar - 5 g

How to make jelly with cherry jam and apples:

1. Pour water into a heavy-bottomed saucepan and bring to a boil.
2. Peel and seed apples, cut into large cubes and transfer to boiling water. After 5 minutes, add cherry jam and sugar to the apples. It is best to use pitted cherries when cooking.
3. Dissolve the starch in a little cold water and add to the cherry-apple broth. Leave the jelly on low heat for 5-7 minutes.
4. Kissel with cherry jam and apples is ready!

Kissel from strawberry jam

Ingredients:

• starch - 30 g
• sugar - 75 g
• citric acid - 1 pinch
• water - 1 l
• strawberry jam - 180 g

How to make strawberry jelly jam:

1. Add strawberry jam to boiling water, after boiling, leave the mixture on low heat for 5-7 minutes. Strain the resulting syrup through a fine sieve, add sugar and a small amount of citric acid to the liquid. After the sugar is completely dissolved, bring the syrup to a boil.
2. Dissolve the starch with cold boiled water and add it to the syrup.
3. Kissel from strawberry jam ready!

Kissel from raspberry jam

Raspberry jam can make jellytoo liquid, therefore, with the usual volumes of liquid, more starch will be required.

Ingredients:

• starch - 60 g
• water - 1 l
• raspberry jam - 200 g
• sugar - to taste

How to make jelly from raspberry jam:

1. Place a colander in a convenient container, rub the raspberry jam through it so that it acquires a uniform consistency and separates from the seeds. In the absence of a colander, gauze folded in several layers can be used.
2. Dissolve the starch with a little cold water and leave for a quarter of an hour. Put a saucepan with water on the fire and bring to a boil, add the grated raspberry jam and boil for 5-7 minutes, after a while add the starch in a thin stream and mix thoroughly.
3. Kissel from raspberry jam is ready!

Currant jelly

To prepare jelly with currants, you can use not only sweet jam, fresh berries or berries twisted with sugar are suitable.

Ingredients:

starch - 30 g

water - 1 l

currant jam - 180 g

How to cook currant jelly:

1. Dissolve currant jam in boiled water, strain through cheesecloth or a colander. Pour the resulting fruit drink into a saucepan and bring to a boil.
2. Dissolve the starch in ¼ glass of cold water and add to the boiled fruit drink, stirring thoroughly. After 5 minutes, the jelly can be removed from the stove.
3. Currant jelly is ready!

On a note

Citrus zest, almond essence and vanillin, which are added to the hot drink, will be an excellent addition that gives the jelly a pleasant aroma.

With the onset of cold weather, every family begins a period of active "eating" of summer preparations: pickles, jams, compotes, juices, fruit drinks, etc. The question arises of how to use the "gifts of summer" so as to get the maximum benefit from them. The answer to the question of how to cook jelly from jam will be just the way.

Kissel - traditional Russian dish... Initially, jelly was not thickened with starch, but was prepared using fermented boiled cereals. On starch, the jelly was cooked thick and served with milk.

How to cook jam jelly - useful information for housewives

When you cook jelly from jam, there is no need to really rack your brains over which type of jam can be used to make jelly, and from which it is impossible. Some housewives claim that the most delicious jelly is obtained from cranberry and cherry jam, but this is not so! If you have stocked up with cranberry jam - prepare jelly from cranberry, if with black currant, raspberry, strawberry or plum jam - do not be afraid to experiment, any jam will give your jelly a special, unique "zest". Kissel has a viscous structure, which is very useful for children, adults are also recommended to use it to improve the functioning of the gastrointestinal tract.

Kissel from jam - recipe number 1

• jam (any) - 2/3 cup (about 150g.),
• water - 3-4 glasses (about 800 ml.),
• sugar - 1-2 tbsp. l. (40 gr.),
• potato starch - 2 tbsp. l. (35-40 gr.),
• citric acid - ¼ tsp

1. Before cooking jam jelly, heat the water, dilute the jam in it, put this mixture on fire and bring to a boil. Wipe the berries or fruits from which the jam was made through a sieve.
2. Next, add sugar to the resulting mashed puree for jam from jam and citric acid, return the puree back to the saucepan in which it was cooked and bring all the contents to a boil again.
3. While the liquid for jelly from the jam is boiling, it is necessary to quickly dissolve the starch with an incomplete glass of chilled boiled water. Pour the diluted starch in a trickle, stirring constantly, into a saucepan with the main ingredients.
4. Stir everything, boil for five minutes, without boiling, and remove from heat. Jam kissel is ready!
5. Kissel from the jam is poured into glasses or bowls, sprinkled with sugar (to prevent excessive chapping of the top layer) and cooled.
6. Serve jam jelly, for my taste, better warm, or even better hot. Although everyone has different tastes, you can safely serve jelly and cooled.

Kissel from jam - recipe number 2

You can cook jelly not only from fruits and berries, but also from jam and preserves, but we will now learn how to cook jelly from jam.

To prepare this recipe you will need:

How to cook delicious jam jelly?

1. In order to cook jelly from the jam, we dilute the jam in a bowl with hot water in the amount of 750 ml or 3 glasses and put it on the burner;
2. When the diluted jelly jam boils, we filter it, and rub the rest through a strainer;
3. Add sugar, citric acid to the pan and bring to a boil again;
4. To cook jelly from jam, dissolve starch in a glass of cold water (250 ml) and pour it into the syrup in a thin stream, while constantly stirring;
5. Remove the saucepan with jam jelly from the burner as soon as it starts to boil. Pour into portions and let cool.

Now you know how to cook jam jelly and you can please your child and loved ones with this delicious delicacy and in winter, when there are no berries and fruits.

How to cook jelly from jam for the winter?

Today, the variety of jelly is enormous, it is prepared from dried and fresh fruits, berries, juices, milk, kvass, preserves. Kissel is very nutritious and healthy drink... Fruit jelly is the leader in the content of vitamins and organic acids. Kissel is revered in all countries of the world, for example, in Western Europe they can prepare sweet berry and fruit jelly, in Germany they make jelly from strawberries and raspberries, in Scandinavian countries they like sour jelly (for example, rhubarb jelly with whipped cream), and in Russia the most favorite was cranberry jelly.

The "most Russian" jelly is considered to be oat jelly, which is also popularly called "Russian balsam", which was already mentioned in the 16th century. Oatmeal jelly has a miraculous effect for the treatment of the stomach, as well as for colds... But today, this jelly, unfortunately, is completely forgotten.

It is considered the most useful in the autumn - winter period to cook jelly from cherry berries, in our case from cherry jam. Since cherries have antiseptic properties and, accordingly, are considered an excellent remedy for the treatment of inflammatory diseases of the respiratory tract. Since starch is a part of the jelly, it is recommended to use such jelly for gastritis, ulcer disease. Also jelly from jam and not only is useful for people with high acidity. Although doctors say that gastritis in the 21st century is a way of life, do not listen and drink jelly from cherry jam.

We figured out with you how to cook jelly from jam. Let summer preparations diversify your table, save money and, most importantly, help the body overcome spring vitamin deficiency. Bon Appetit!

Kissel is a drink that is usually made from berry juice. But some fruits, citruses and even milk with vegetables can be a very tasty and healthy base for making jelly. By the way, many people prefer jam jelly instead of breakfast. Its recipe is very simple and familiar to many, but still not as popular as the usual options.

So, from jam? For a start, you need the jam itself. Anyone will do. And from pumpkin, and from berries, and fruit, and even one that began to form sugar. If you cook jelly from jam, then sugar is not necessary to add, but still it occurs in many recipes.

Kissel from jam: berry recipe

2/3 cup of jam is mixed with hot water (about 4 cups). Bring to a boil, filter through a fine sieve, and grind the berries. Sugar (1 tablespoon) and a little citric acid are added to the resulting broth (it will help to maintain the color and add a shade to the taste). At this time, the starch (4 teaspoons) is diluted in a little cold water and filtered. Starch water is poured into the resulting boiling compote from jam in a thin stream. In this case, the mixture is constantly stirred. After a homogeneous liquid is obtained, the jelly from the jam is poured into portioned containers and cooled.

By the way, after the starch is diluted in water, it must be drained. This will prevent lumps from forming. If you add more starch, then you can get a kind of pudding, which can be cut and laid out in portions. If potato starch add less, then a thick compote will come out. It is necessary, because it has the properties of gluten to help thicken liquids. These rules apply to any option if you want to make jam jelly. Its recipe does not include gelatin. For these purposes, it is not used, because it binds the liquid and turns it into jelly (even if you add a little, the necessary jelly effect will not work).

Kissel from jam: a universal recipe

You need to take a glass of any jam (about 150-250 ml) and dilute it in 750 ml warm water... Bring this mixture to a boil and strain. Rub the rest of fruits, berries, vegetables through a sieve or squeeze well. Next, you need to add about 2 tbsp. l. granulated sugar and a little citric acid. Mix all this well and bring it to a boil again. Starch (about 2 tbsp. L.) Must be diluted in 250 ml of cold water, strain and add in a thin stream to the boiling compote. Then the jelly is divided into portions or cooled in a large container, for example, in a decanter.

We have already figured out how to make jelly from jam, but not all secrets have been revealed. One of the important ingredients of jelly, made from sweet syrup or jam, is It perfectly helps with a weak color of liquid or fruits that are part of the composition. The fact is that it perfectly retains and enhances the color. In addition, sweet should not be sugary, and it is citric acid that gives a shade and allows the taste of the berries or fruits themselves to stand out brighter. Lemon juice can be used instead of citric acid. It is desirable that it be freshly squeezed. This will help preserve all the beneficial and flavor characteristics of the lemon until it is added to the drink.

When filtering, it is better to use a fine sieve or several layers of gauze. This will help make the drink more tasty and smooth. If desired, you can add to the finished jelly, poured into portions, fresh berries or a slice of citrus. Also, if you like aromatic and unusual tastes, then when cooking jelly from jam, you can add spices. Only they should be chosen carefully so that they are combined not only with the ingredients of the jam, but also with the sweetness of the jelly.

We wish you delicious and unusual drinks!

Jam Kissel is a rich and vitamin-rich drink. It is especially recommended for people with intestinal diseases.

Kissel from jam and recipes for its preparation have long occupied not the last place in cookbooks housewives.

This is due to the fact that berries and fruits contain a large amount of useful amino acids and vitamins, and also give the drink aroma and unforgettable taste. Currently, in order to make jelly, you can use fresh and frozen berries or fruits, as well as jam. The advantage of this drink is that it is prepared even during the cold season.

Cherry Jam Kissel

Kissel, popular among many housewives, is a recipe for jam with apples and cherry jam that comes out not only tasty, but also fortified, and also perfectly helps to cope with minor problems of the pancreas.

Composition

• 1 liter of boiled chilled water;
• 2 or 3 small apples;
• 1 tbsp. l. starch;
• regular sugar on your own;
• 3 or 4 tbsp. l. cherry jam.

The way to cook jam jelly is as follows:

1. Fill a small saucepan with water and place over low heat until boiling.
2. Wash and peel the apples, cut them into small pieces and put them in a saucepan in boiling water.
3. After five minutes, you can start adding the pitted cherry jam.
4. Stir the kissel gradually. When done, at the very end, add starch and sugar.
5. Cook the jelly for about 7 minutes, after which it should be removed from the stove.

Strawberry jelly

Let's prepare jelly from starch, recipe with jam:

• 1 liter of boiled cold water;
• 1 pinch of lemon acid
• 3 tbsp regular sugar;
• 1 tbsp. l. starch;
• 4 or 3 tbsp. l. jam.

There is a widespread technology on how to make jelly from jam:

1. Dissolve four tablespoons of natural strawberry jam in hot water and pour the resulting mixture into a special container and turn on low heat. Cook for about 7 minutes.
2. After the specified time, the resulting syrup should be filtered using a fine sieve. After that, citric acid and regular sugar should be added to the mixture. After that, it is necessary to stir the syrup until the sugar is completely merged with the liquid.
3. Dissolve the starch in preferably cold water.
4. Starch must be added to the resulting syrup and placed on fire until it boils completely. After that, the jelly must be cooled and left for a few minutes so that it has time to infuse.

Raspberry

Raspberry jelly made from jam and starch tends to be less thick compared to drinks made from other berries and ingredients. Knowing this, it is necessary to use as much starch as possible in order for it to thicken.

Composition

• raspberry jam, you can use both home and store;
• 2 p. clean water;
• 4 tbsp. l. starch.

So, how to cook jelly from the jam of this berry:

1. Squeeze the jam using cheesecloth. This is necessary in order for the jelly to turn out clean without the presence of small raspberry seeds.
2. Cover a large container with cheesecloth and jam. After that, it must be drained. To do this, you need to roll up the gauze so that the liquid passes through it.
3. Fill a glass halfway with cool water and dilute the starch in it. Leave it on for a few minutes.
4. Boil 2 liters of clean water on the stove in a regular saucepan. Add jam and sugar to the hot water as you like. Wait 5 minutes and start adding the starch that you recently diluted in water to the total mixture. To make the jelly without lumps, it is necessary to stir it every now and then during the cooking process.

So, how to make jam jelly to surprise guests with your culinary talents? Prepare containers in advance by placing fresh berries on the bottom. The kissel will harden and become like a jelly, through which cherries, strawberries or other ingredients will be visible.

The benefits of jelly

Everyone knows that jam and starch jelly helps to cope with any problems associated with digestion. And also, its usefulness will depend on what you brew this healing drink from. Kissel from oats is great for boosting immunity, but remember that it is quite heavy, so overweight people need to take it very carefully. The advantage of such homemade jelly from jam is that starch is not needed for its preparation. If you want to make cranberry jelly, then you should know that this berry is excellent for colds. If you suffer from anemia, then it is best to use jam jelly and a recipe with starch and apples.

Kissel is a very tasty, tonic and refreshing drink traditionally prepared from fresh or frozen berries and fruits with the addition of starch. If desired, you can use and different types jam. Of course, in terms of benefits, the finished dish will be slightly inferior to the classic counterpart, but still it will contain enough components necessary to obtain a therapeutic effect. It is better if the main ingredient is homemade and natural. The use of a commercial product with preservatives and thickeners for this purpose can give unexpected results.

Boiling jelly rules

Regardless of the type of jam used, the basic rules of the process should be followed in the manufacture of jelly. Then the end result will be uniform, thick and tasty:

• Only cold water is used to dilute the starch. When adding a component to a hot fruit syrup it is difficult to achieve a uniform consistency of the composition. The thick mass will simply settle on one and it will be impossible to stir it.
• The starch does not have to be potato, you can take the corn analog. However, in this case, its volume will change. The corn-based component does not give such a density, it should be taken 1.5 times more.

Tip: If you want to get a jelly of a bright and saturated color, it is not necessary to use food colorings... You just need to dissolve the starch not in water, but in chilled fresh fruit juice... By the way, this will again only have a positive effect on the taste characteristics of the drink.

• To make the jelly liquid, for 1 liter of water we take a tablespoon of starch, medium density - 1.5 tablespoons, thick - 3 tablespoons. The latter option will already resemble jelly more than a drink.
• When choosing jam, preference should be given to seedless blanks, it is easier to work with them. It is not necessary to use thick part, you can do with syrup. Volume of this component usually chosen according to taste.
• If the main ingredient is too sweet, citric acid will help get rid of sugary. And she will fully reveal the taste of fruits and berries, add spicy notes to the drink.
• After adding the starch mixture to the jelly, the mass must be constantly stirred. Distraction for just a few seconds can ruin the drink. Moreover, it will not be possible to restore it.
• So that a film does not appear on the surface of the finished dish, which many do not like, the composition should be sprinkled with cinnamon or powdered sugar.

Before cooking a product, you need to prepare everything you need. In the case of such a demanding drink in respect of time intervals, any second can be decisive.

A universal recipe for jelly from jam and starch

When you cannot find a recipe for a specific type of jam, a universal approach is used. This is the simplest basic option for making a drink:

1. For 1 liter of water we take jam in the amount of one incomplete glass, 1-3 tablespoons of starch (depending on the desired density), a couple of tablespoons of granulated sugar, a pinch of citric acid.
2. Divide the liquid into two equal parts. In one we dilute jam and sugar, put it on the stove and bring to a boil. Filter the resulting syrup, add citric acid and bring to a boil again.
3. In the second part of the liquid, we dilute the starch, kneading it until the composition becomes homogeneous.
4. Pour the starch preparation into the boiling syrup, reduce the fire to a minimum. The mass must be cooked, stirring constantly, until it begins to boil. Do not overexpose the drink.

Now the finished product only needs to be insisted a little under the lid and can be served.

Cherry jam jelly recipe with apple

Kissel can be prepared not only from one jam, approaches that use additional ingredients... This variant is especially popular among drink lovers:

• Cherry composition with apples. For a liter of water we take a tablespoon of starch, a couple fresh apples, 4 tablespoons of cherry jam, sugar to taste and a pinch of citric acid. Bring three glasses of water to a boil, put apples, cut into thin slices, and jam into the liquid. We cook the mass for five minutes, filter it and put the liquid part on the fire again. In the remaining water we dilute the starch, which we add to the boiling composition. Introduce sugar and citric acid there. Cook for 3-5 minutes, stirring constantly, achieving the desired consistency of the drink.

If desired, the apples can be cut very finely, then the mass does not have to be filtered. And if you add more starch, the product will look more like a thick fruit dessert rather than a jelly.

How to cook jelly from raspberry or currant jam?

When using jam as the main component of jelly, one should take into account its texture and degree of density. If desserts based on raspberries or currants are used, starch is taken in slightly larger quantities than usual. If you do not change the proportions, the consistency of the drink may be too liquid.

• For 1 liter of water, we take at least 2 tablespoons of starch, raspberry jam and sugar (we set the proportions to your taste). Boil the jam with sugar in half of the water for 5 minutes. Filter the resulting syrup through cheesecloth, you need to get rid of the bones. Bring the workpiece to a boil and add the rest of the water with the starch diluted in it. It is not necessary to boil the product for a long time, 2-3 minutes of cooking is enough.

• For a liter of water we take 2-2.5 tablespoons of starch, a glass currant jam, a little sugar if desired, a pinch of citric acid, a few mint leaves. We dilute the jam in three glasses of water, pass through a sieve or filter through cheesecloth. We put the resulting "fruit drink" on the fire, add sugar, spread the mint and boil for 3-4 minutes. Then we catch the mint leaves and discard them. Pour the rest of the water into the syrup with the starch diluted in it, add citric acid. Keep the mass on low heat, stirring constantly. We do not let it boil, we remove it when the first signs of steam appear.

Ready-made jelly does not have to be consumed immediately. It can be infused under a lid in a warm place, then the taste will be even richer. Or pour the mass into molds, put pieces of fruit or nuts in it, cool and put in the refrigerator for several hours. The resulting product will look like jelly with pieces of tasty ingredients suspended in it. This composition is served neat or as an addition to ice cream balls.