home-jelly A sweet, viscous liquid, calledjelly, probably familiar to everyone since childhood. This drink is often given to babies in kindergartens, and when the Soviet Union was there, when there was no talk of either Spray and Coca-Cola, the housewives cooked fruit compotes at home and, in order to somehow diversify the scanty menu, were added to them starch. As a result, it turned out jelly. In the old days it was made on the basis of fermented cereals, it was from here that the name of the dish went, because the then drink had a slightly sour taste. It was used with bread as a full dish. Most modern women have safely forgotten what a real kissel is. To make their lives easier and do not spend much time in the kitchen, they prefer a quick option. Today it is enough to buy a packaged crumbled product in the supermarket, pour it with boiling water and hold it on the stove with constant stirring. In fifteen minutes, a sweet, thick syrup will appear on your table. However, it can hardly be attributed to a full-blown jelly. In fact, it is very easy to prepare a drink at home at home. Therefore, we suggest to pick up a recipe and try it in practice, what will come of it.

Liquid jelly from juicy strawberries

Preparation of home jelly takesa little time and effort. First you need to decide which recipe suits you best. Do you like berries? Then we advise you to cook it from black or red currants, gooseberries, raspberries. You can even make a mix of a variety of ingredients - that's what your heart desires. Fresh fruit with easy and without harm for the future taste of jelly are replaced by dried or frozen. Therefore, a drink can enjoy your loved ones all year round. Those who have children, you should know that physicians recommend to enter the kissel in the kids menu after a year. Since the product is quite high in calories due to the carbohydrates contained in the starch, it is also not worth it to be zealous with feeding. The daily norm for children from 12 to 36 months is 100-150 milliliters per day. At the same time, it is better to give the drink at lunch or dinner not more often than once or twice a week. So, let's start with the "strawberry" recipe. Ingredients (products are calculated on two portions):

  • 300 milliliters of water
  • 100 grams of fresh or frozen strawberries
  • potato starch - small spoon
  • 1/2 lemon (only a teaspoon of juice will be needed)
  • 15 grams of granulated sugar

For decoration:

  • two leaves of mint or three strawberries - if desired

Cooking method: First, remember a few nuances. This recipe includes freshly squeezed lemon juice, which not only gives the drink a light, slightly sour taste, but also helps to maintain a bright saturated color. If you do not have this citrus, replace it with citric acid - the result will be the same. Have you decided to make a jelly from frozen strawberries? In this case, in advance - about 60 minutes - get it out of the freezer and let it thaw a little. The proposed recipe will help to weld a liquid drink, however, it is enough to introduce a little more starch, and the kissel will come out thick. Let's get started! Put a pot of water on a quiet fire. While it is warming, in 20 milliliters of warm boiled liquid dilute the thickener. Then thoroughly rinse the strawberries, peel it from leaves, stems and grind it in a blender. There is another way - you can wipe the berries through a sieve. When you can manage, strain the resulting juice with a piece of gauze, folded several times. In strawberry juice, pour half a serving of sugar, squeeze out the lemon juice and mix the ingredients. As soon as the water begins to boil, add the remains of sugar to it and quickly pour the diluted starch. Constantly stir the syrup, without stopping to work with a spoon. Bring it to a boil, hold on the fire for about five minutes, enter the berry juice. The resulting jelly should be well cooled, before serving, distribute it over the cups. The recipe seems too boring for you? Then decorate the drink at your discretion. To do this, a fresh strawberry, cut into cubes, and whipped cream, can also be used to put a few mint leaves on top. how to cook homemade jelly

Lemon jelly

Freshly squeezed juices can create realculinary masterpieces, and the following recipe is a vivid confirmation of this. We offer to prepare a thick jelly from a lemon. This drink is remarkably quenching thirst, so it is especially popular in the summer. Also it will be an excellent addition to a picnic in nature. A little sour taste and tender yellow color of jelly will do their job - adults and children will be satisfied. Ingredients:

  • two large lemons
  • 80 grams of starch (it is recommended to use potato)
  • 500 milliliters of cold water
  • 100 grams of sugar

Cooking method: Kissel, which will be discussed, thanks to a large amount of starch is thick enough, so you can even eat it with a spoon. If you want a more liquid consistency, take a little less thickener. Similarly, you can change the recipe according to your taste preferences. To make it come out sweet, do not enter 100, but 120-130 grams of sugar. And now - let's move from theory to practice. Remove the fruit from the fruit, cut the remaining pulp by small slices. Put the zedra in a pot of water, pour in the sand and put the mixture on a minimal fire. When it boils, remove the skin and continue to warm up the drink for a while. Then pour into it starch, pre-diluted in water (take from the calculation of 80 grams per 1/2 cup of water). Kissel should be cooked with constant stirring, otherwise it will take up lumps. Now squeeze out the lemon juice, remove the excess pulp, and pour the nectar into the pan. Work several times with a spoon and set the drink aside before cooling down. Bon Appetit! If you decide to change the recipe and make a very thick jelly, you can experiment with its serving. We propose here this option: when the mixture is slightly cooled, pour it into a deep dish and send it to the upper shelf of the refrigerator. Soon the drink will solidify and become like a souffle. To remove it, without damaging it, cover the dish with a flat plate and turn it over. You will get a kind of lemon half-cup; decorate it with slices or rind of fruit - stick them in the dish. You can use whipped cream or cut the jelly into pieces and spread out with ice cream balls along the portioned bowls.

Kissel "Carotene" from carrots, oranges and lemon

About the benefits of carrots, almost everyone knows. First, it contains a daily norm of carotene (about six milligrams). To prevent night blindness as a manifestation of A-vitamin deficiency will help daily consumption of vegetables, even in small doses - at 100-150 grams. In addition, the carrot has antiseptic, choleretic, anti-inflammatory, as well as demineralizing and expectorant action. It improves the work of the gastrointestinal tract, which is why nutritionists are strongly advised to eat salads with the addition of this product on an empty stomach or as an "aperitif" before the first dish. Freshly squeezed carrot nectar can not only enhance the body's defenses, but also give the face a fresh look, strengthen hair and nails. Juice from a vegetable can also be used for making jelly, so let's consider the following recipe. To taste the drink turned out to be rich and unusual, we will add citrus. Ingredients:

  • 200 milliliters of berry juice
  • 400 grams of carrot
  • orange peel
  • granulated sugar - 100 grams
  • half a small lemon
  • three tablespoons of potato starch
  • liter of water

Cooking method: First, heat the water. Then peel the carrots and grate it on the largest grater. Throw the vegetable in boiling boiling water and cook until ready. Then strain the broth with a sieve and remove the pulp. The remaining orange liquid is sent back to the plate, ground and enter the starch, diluted in ten milliliters of juice or water. If desired, you can add a little spice, for example, cinnamon, cloves or other suitable spices - they will give the drink a special flavor. Now cut thin peel off the skin with orange and lemon. Send the zest into a saucepan and continue to boil the jelly for about seven to nine minutes. Then turn off the hotplate and cool the syrup. The drink has one feature: as it solidifies its surface is covered with a film. To prevent this from happening, sprinkle the jelly with sugar. Before serving, remove the zest from it and pour over the cups. At the edge of the dishes, attach a piece of orange - so the drink will look much more appetizing. jelly at home

Pear sauce with spices

In most, kissel is associated with childhood,therefore, getting older, many people forget about him. Moreover, modern supermarkets have a wide selection of juices, sodas and the like. However, preparing a drink is actually not as difficult as it might seem at first glance. So if in a short time you are going to invite friends to visit, take the opportunity and cook a fragrant vanilla-pear jelly. Thanks to cinnamon and cloves, it has a truly unsurpassed aroma. The drink is worth it to be tried. Ingredients:

  • half a cup of sugar
  • 1000 milliliters of water
  • pinch of vanillin
  • clove - to taste
  • starch - 20 grams
  • a little citric acid
  • three large pears
  • two pinch of cinnamon

Cooking method: The washed pears peel, remove the seeds from them and sprinkle with citric acid diluted in five milliliters of water. Pelt the skin with water and cook. When it softens, remove it from the pan, and pour out the sugar into the remaining broth, add cloves, cinnamon, and vanillin to your taste. After that, enter the fruit pulp cut into cubes. Preheat the mixture on the stove, but do not allow the pears to boil. If you want to get a more acidic jelly, squeeze into it lemon juice. Now dissolve the starch in water and combine it with the rest of the ingredients. It should be noted that when the thickener pours out very quickly, then the drink turns out to be more homogeneous. Cook it with regular stirring for about five minutes. After cool and serve with warm milk or sweet vanilla sauce. We hope that friends will appreciate your efforts.

Milk and Berry Jelly

Finally, we offer one more appetizing recipe,thanks to which you in practice make sure that the preparation of jelly is a matter of ten minutes. Many drink a drink from fresh berries: raspberries, black and red currants, sea-buckthorn, gooseberries. In the winter, the housewives experiment with dried apricots, prunes, dried and frozen fruits. We propose to try out a more non-standard approach. Milk jelly with tangerines and cranberries is perfect for a children's holiday or another celebration with the family. Ingredients:

  • a little more than a liter of milk
  • 90 grams of potato thickener
  • two handfuls of fresh cranberries
  • sugar - 100 grams
  • six tangerines

Cooking method: On low heat, boil the pasteurized milk, pour the sugar into it and cook, stirring occasionally. Then take the tangerines and peel it off in a saucepan. In three tablespoons of milk, dissolve the starch and combine it with the above ingredients. Preheat the mixture until it starts to gradually thicken. From the cooled syrup, take the zest and serve it on a table with fresh cranberries. As you can see, there are a lot of variations on the subject of jelly. It can be made from fresh, dried and frozen fruits and berries. The most economical way of preparation is on the basis of jam. To get a thick drink, add four to five tablespoons of starch, and for a light consistency, one or two is enough. Practice and develop your culinary skills! We advise you to read: