Having prepared solid reserves of jam before the onset of cold weather, in the winter many housewives are trying to find a variety of recipes in order to put the product into use. The most obvious ways to use jam in cooking is cooking baking , but we suggest that you go the other way and prepare a drink, or rather even a full-fledged dessert - jelly from jam and starch.
Kissel from starch and jam - recipe
Let's start with the simplest recipe, including in its composition a minimum of ingredients and most accurately describing the common technology, which you can then take as a basis for preparing your dish.
Ingredients:
- jam - 500 ml;
- water - 3 l;
- starch - 65 g.
Preparation
Pour half a liter of water and leave it cold, set the remaining water to boil and dissolve the jam in it. The amount of the latter can be changed, depending on how sweet and saturated you want to see the drink in the end. The resulting mors strain, to get rid of the suspension of berries, and then pour it back into the pan.
Add the starch solution in cold water to the berry juice on the stove. You can also filter the starch solution through a sieve to get rid of possible lumps. Leave the drink on the stove, continuously mixing, until thick. After about 5 minutes, the kissel will be ready, it should be cooled and you can take a sample.
Homemade jelly from starch and jam with apples
Ingredients:
- apples - 145 g;
- jam - 75 g;
- starch - 25 g;
- sugar - 65 g;
- water - 1.2 liters.
Preparation
Before preparing the jelly from jam and starch, peel apples from the core with seeds and cut into cubes of medium size. Prepare the mors, mixing the jam with a liter of boiling water and sugar, and then adding pieces of apples. After boiling the fruit juice for about 5 minutes, add a starch solution to it and leave it for another 7 minutes. Cool the jelly from the starch and jam before taking the sample. Serve simply or complement with cream.
How to boil a jelly from cherry jam and starch?
For this recipe, it is best to choose pitted fruits, since berries in cherry jelly are best left, they will add a texture variety and make the taste noticeably more saturated.
Ingredients:
- jam - 145 g;
- starch 35 g;
- a pinch of citric acid;
- water 1.1 liters.
Preparation
Bring a liter of water to a boil and pour boiling water over the boiling water. The resulting fruit drink about 5 minutes, reducing heat to medium. Add a pinch of citric acid. If necessary, you can add any sweetener. In the remaining 100 ml of cold water, dilute the starch. Pour the starch solution to the acid base, continuously mixing. Leave the jelly to thicken and refrigerate before use.
Kissel from raspberry jam and starch
At the heart of the drink can be a raspberry jam, but since raspberries are a soft berry, it is not necessary to dig for a long time, otherwise the drink will turn out cloudy.
Ingredients:
- raspberry jam ;
- water - 1,8 l;
- starch - 45 g.
Preparation
Pour raspberry jam and a half liters of boiling water and place on medium heat. When the liquid re-boils, strain it and return the fruit to the fire. With the remaining water pour the starch and mix it. Pour the starch solution to the compote with a thin trickle, stirring, to avoid the formation of lumps. Leave the jelly cook until thick. Ready beverage should be cooled before tasting.