Of course, it is best to use fresh or frozen berries or fruit to prepare kissels. But what if the fresh berries are not season, and frozen in the freezer was not there? Is it really necessary to forget until the summer about tasting this delicious and healthy drink? Not necessarily, if, of course, you have in stock several jars of unused jam. Is there such a thing? Then we will specially tell you how to properly prepare the jelly from jam and starch.
Homemade jelly from starch and jam - recipe
Ingredients:
- any jam - to taste;
- filtered water - 2.5 liters;
- potato starch - 150-250 g.
Preparation
Two liters of water is heated on the fire, we dissolve in it jam in such quantity that the most suitable fruit for your taste. After that, filter the mixture through a sieve, grinding the pulp of fruits or berries from jam and separating the tough impurity. The resulting liquid is placed on a plate on a medium-intensity fire and let it boil. After that, pour in a thin trickle the starch dissolved in the remaining water, while continuing to stir intensively the boiling fruit mixture. After that, we reduce the fire to the minimum level and, continuing to stir, heat the jelly until it boils and thicken and remove it from the fire.
The density of the finished beverage depends on the amount of starch used for its preparation. At the minimum amount specified in the ingredients, we get a fairly liquid texture of the jelly. The maximum of his portion will allow you to enjoy the density of dessert, which will remind you of the consistency of jelly.
Kissel from cherry jam, fresh apples and starch
Ingredients:
- purified water - 2 liters;
- fresh apples - 350-400 g;
- cherry jam - 250 g;
- granulated sugar - to taste;
- potato starch - 90 g.
Preparation
Preparation of jelly from jam, apples and starch, as in the previous version, begins by heating the boiled water to boiling, leaving a small amount of it.
During this time, we clean the pre-washed apples, cut out the core and cut them into small slices. It is important to determine whether your beverage with a mixture of pieces of fruit or in its pure form. At the first variant at crushing of apples we consider the size of desirable apple slices which will get in jelly and we take cherry jam without pits.
We put prepared apple fruits in boiling water, there we send cherry jam, stir thoroughly and bring to the desired taste, adding granulated sugar. Let's boil the mixture after completely boiling and dissolving all the sugar crystals for five minutes under the lid, reducing the fire to a minimum, and then introducing the starch dissolved in the remaining water, and let the mixture stand, stirring, until it thickens. Ready jelly is much tastier in a cooled form, but if desired, you can serve it warm.
For the preparation of jelly without any admixture of apples and berries, after the mixture has been boiled, strain it before introducing starch.
Thick jelly from currant jam and starch
Ingredients:
- purified water - 2.5 l;
- currant jam - 260 g;
- lemon juice - 45 ml;
- granulated sugar - to taste;
- potato starch - 115 g.
Preparation
It is best to prepare a jelly suitable for currants, fried with sugar or, so-called, vitamin billet. We dissolve the necessary amount of it in warmed purified water (2 liters) and strain through gauze or sieve. The resulting liquid is put on the fire, warmed to a boil, add sugar if desired and add the starch diluted in the remaining water, add lemon juice and after repeated boiling remove from the fire.