Kissel can be made from almost anything – fruits, vegetables, jam, cocoa, milk and rolled oats. A nutritious and healthy drink that surprisingly affects the digestive processes, envelops the walls of the intestines and stomach, a delicious snack or a full-fledged afternoon snack – there are more than enough reasons to make jelly. Almost all types of jelly are prepared in approximately the same way, there are differences in whether whole berries or pieces of fruit remain in the final dish, or the jelly is prepared homogeneous. Consider several recipes for how to make jelly at home.
Cranberry Jelly
Ingredients:
- Cranberries – 1 tbsp.
- Water – 4 tbsp.
- Potato starch – 2 tbsp. l.
- Sugar – to taste.
In order to prepare cranberry jelly, you can use both raw and frozen berries. Rinse the cranberries, pour a glass of boiling water, boil, cook for 5 minutes. Put the berries on a sieve, save the water. Rub the cranberries through a sieve, or grind in a blender and pour the resulting juice into a saucepan with water. Add sugar and two glasses of hot water and bring to a boil. Stir the starch well in a glass of cold water and slowly pour into the boiling syrup, stirring constantly. It is convenient to do this with a long-handled spoon. Let the jelly boil, turn it off. Serve hot or cold, as a dessert with vanilla cream.
In a similar way, you can make jelly from any berries.
Milk jelly
Ingredients:
- Milk – 4 tbsp.
- Potato starch – 2 tbsp. l.
- Salt – 1/3 tsp.
- Sugar, vanilla sugar – to taste.
Mix three glasses of milk with salt, sugar and vanilla sugar and bring to a boil. Stir the starch well in a glass of cold milk, reduce heat and pour in a thin stream, with constant stirring. Let it boil, remove from heat, pour into cups or bowls. Serve with seasonal berries or sprinkle with cinnamon and grated chocolate.
Kissel from jam
Ingredients:
- Jam – 200 gr.
- Water – 4 tbsp.
- Potato starch – 2 tbsp. l.
- Sugar – optional.
Pour the jam with three glasses of boiling water, cook for two minutes. Throw the berries on a sieve (pour the broth into another pan), wipe and add the resulting mass to the broth. Add sugar and, if desired, a little citric acid, boil. Pour starch diluted in a glass of cold water into the broth slowly, stirring well. Let it boil and remove from heat. Serve with ice cream or as a stand-alone dish.
Rhubarb fool
Ingredients:
- Rhubarb – 0,5 kg.
- Water – 4 tbsp.
- Potato starch – 2 tbsp. l.
- Sugar – 2-3 tbsp. l
Rhubarb stalks rinse, chop randomly, cover with sugar, pour in three glasses of water and put on fire. Cook 5-7 minutes after boiling, reducing heat to medium. Stir the starch in a glass of cold water, pour into the jelly in a thin stream, bring to a boil and remove from heat.
Other ideas and recipes on how to make jelly can be found in our “Recipes” section.