Contents
Cook the jelly for 1-25 minutes, depending on the berries or fruits used in the jelly. Cook the kissel in a multicooker on the “steaming” mode for 15 minutes and leave for 40 minutes without opening the multicooker. Dilute the kissel from the pack with cold water, put on fire and bring to a boil.
How to cook jelly from a pack
Products
Kissel – briquette 250 grams
Boiled cold water – 1 glass
Running water – 1 liter
How to cook jelly from a pack
1. Put a pack of dry jelly (250 grams) into a deep plate, pour cold boiled water (half a glass is enough) and stir the powder with a spoon with quick movements. Stir very carefully so that lumps do not form in the jelly.
2. Pour a liter of cold water into a small saucepan, place on the stove and let it boil.
3. Stir the diluted concentrate in a bowl and gently pour it into a saucepan. Continuing to stir with a spoon or wooden spatula, bring the drink to a boil.
4. Remove the kissel from heat and cool quickly. The finished thickened drink can be poured into glasses with a ladle and served.
How to cook jelly from powder
Products
Powder jelly package – 25 grams
Water – 1 cup (250 milliliters)
How to cook jelly from powder
1. Tear the bag, pour all the jelly into the mug.
2. In a kettle, bring water to a boil, then cool slightly.
3. Pour hot boiled water into a mug.
Tip: for a large mug, it would be better to take 2 bags.
How to cook jelly from jam with starch
Products
Jam – 6 tablespoons
Water – 1 liter
Citric acid – 1 pinch
Sugar – 3 tablespoons
Starch (for liquid jelly – 2 heaped teaspoons per 1 liter of water, for medium jelly – 2,5 heaped teaspoons, for thick jelly – 4 heaped spoons)
How to cook jelly from jam
Pour water into a saucepan, put on fire. When the water warms up, put the jam, cook for 5 minutes. Strain the mixture through a sieve, return to the saucepan, add sugar, citric acid and mix thoroughly. Dissolve the starch in water and pour in a thin stream into a saucepan with jelly. Put the saucepan on the fire and bring the jelly to a boil. Your jam jelly is cooked!
How to cook jelly from berries with starch
Products
Berries (300 grams fresh or 500 grams frozen)
Water – 1 liter
Sugar – 3 tablespoons
Starch (for liquid jelly – 2 heaped teaspoons per 1 liter of water, for medium jelly – 2,5 heaped teaspoons, for thick jelly – 4 heaped spoons)
How to cook jelly from berries
Squeeze the berries, if fresh. If defrosted, defrost. Rub the berries through a sieve, put the berry juice in a cold place. Put the berry pulp in a saucepan, add water, put on fire, bring to a boil and cook for 1 minute. Strain the pomace, return the broth to the pan and over the fire, add sugar, pour in a thin stream of starch diluted in cold water, bring to a boil, pour in berry juice and turn off the heat under the jelly.
How to cook milk jelly
Products
Cow’s milk – 6 glasses
Fruit syrup – 5 tablespoons
Starch – 4,5 tablespoons
Granulated sugar – 4,5 tablespoons
Vanilla powder – 1 pinch
Ground cinnamon – 1 pinch
How to cook jelly with milk
1. Pour 6 cups of cow’s milk into an aluminum or enamel pot and put on moderate heat.
2. As soon as the milk begins to boil, move the pan to the switched off burner. Add 4,5 tablespoons of sugar to hot milk and stir it with a spoon until it is completely dissolved.
3. Scoop half a cup of milk from a saucepan, add 4,5 tablespoons of starch to the cup and stir quickly.
4. Pour the diluted starch back into the pot, add 5 tablespoons of any fruit syrup and stir.
5. Put the milk jelly again on medium heat, let it boil, then reduce the gas and cook for another 4 minutes.
6. As soon as the jelly boils, remove the pan from the heat, add a pinch of vanilla powder and stir.
7. Cool the finished drink a little and pour chilled into glasses. If desired, for a special taste and aroma, you can sprinkle the jelly with cinnamon or decorate with a sprig of mint.
