Who has never tried jelly made from jam orfresh berries? Usually the first acquaintance with sweet viscous syrup occurs in early childhood. Thanks to the starch and fruits from which the drink is usually prepared, it turns out to be quite high in calories and nutritious. Doctors recommend introducing jelly into the diet of babies starting from twelve months. In this case, the daily norm is no more than 150 milliliters. In addition, you should not give your child jelly every day - once or twice a week is enough. Making a homemade drink is not at all difficult - it may only seem difficult at first glance. Add starch depending on your wishes: if you want to make thick jelly, take about 35-45 grams (per liter of liquid). A lighter consistency will be obtained if you add two or three tablespoons of potato starch. Corn and wheat thickeners are best used for making desserts and kneading biscuit dough. In summer, of course, it is recommended to make a drink from fresh fruits and berries - it will be both tastier and healthier. However, you can also resort to a more economical method: make delicious homemade jelly from jam. Any sweet syrup will do for this: raspberry, cherry, strawberry, currant. If you decide to throw a friendly party, try to master the recipe for jelly for adults. It does not take long to cook, so stock up on the necessary products and develop your culinary talents.
Currant jelly from jam
In principle, jelly can be made from anyjam of your choice: raspberry, strawberry, cherry. Everything depends on the personal preferences and wishes of each housewife and her loved ones - husband and children. Some like fruit drinks from apples, oranges, apricots, others prefer berry mixes from gooseberries and sea buckthorn, rose hips and cranberries, and so on. Let's look at a very simple, but, despite this, quite an appetizing recipe. It includes currant jam. Such a drink quenches thirst well and is effective in the fight against colds, it also serves to prevent acute respiratory viral infections, flu and other viral infections. After all, red and black currants are a real storehouse of vitamins. Ingredients:
- 1000 milliliters of boiling water
- five tablespoons of currant jam
- pinch of citric acid
- sugar - to taste
- ten grams of potato starch
Method of preparation:This recipe includes citric acid, which plays two roles. Firstly, it helps make the taste of the drink brighter and more colorful, and secondly, it preserves its shade in its original form, so the jelly does not fade. If you do not have this ingredient, use a fresh lemon: squeeze out the juice (about two tablespoons) and add the nectar to the hot syrup. Well, let's take a closer look at the recipe, after which you can safely begin to put it into practice. So, heat the water, then put the currant jam in it and bring to a boil while stirring constantly. After five to seven minutes, strain the syrup using a fine sieve, then remove the excess pulp, and return the broth to its rightful place - put it in a saucepan over low heat. Add granulated sugar and citric acid diluted in a small amount of boiling water to the drink. Now combine the hot currant syrup and starch in a separate bowl. When the latter is completely dissolved, pour the liquid into the jelly. Continue cooking for about seven more minutes, then turn off the burner and cool the drink. Serve it in glasses, if desired, you can decorate each portion with fresh mint leaves. Anyone can cook a delicious fruit and berry jelly, the main thing is to have a detailed recipe with you. Depending on the amount of potato starch, the consistency of the drink also changes. For example, a tablespoon of thickener per 1000 milliliters of water will help to prepare a liquid syrup, and adding 40 grams, you will get a drink more like a soufflé. It can be decorated with whipped cream, powdered sugar or fresh berries.
Kissel for adults from jam and wine
We suggest you master the recipe for a drink for adults.We will prepare it on the basis of jam, you can, of course, use fresh fruits or berries, but then the procedure will take much longer. We added potato starch, but if you decide to cook jelly from corn, keep in mind that you need to double the amount of thickener. That is, take not two, but four teaspoons. Ingredients:
- 150 milliliters of red wine
- potato starch - two small spoons
- 60 grams of any jam
- a glass of warm water
- 20 grams of sugar
Method of preparation:First, bring the water to a boil, then combine it with the wine and put the mixture on low heat. Add sweet syrup, having previously gotten rid of the berries, as well as the amount of granulated sugar specified in the recipe. While the liquid is simmering, dilute the starch in boiling water, quickly pour the resulting solution into the future jelly from the jam. When it begins to boil intensively, turn off the burner and cool the liquid. If desired, add a little citric acid (one pinch is enough). You can also make a drink with berries from the jam. In this case, pour the syrup into the pan, seven minutes after boiling, remove the raspberries, strawberries or currants with a slotted spoon, depending on what you are using, and rub them through a sieve. Throw the resulting fruit puree back into the jelly and continue cooking as indicated above. To make the taste of the drink even brighter and richer, add two handfuls of frozen or fresh berries.
Cherry kissel
For those who love homemade drinks and nottoo lazy to cook them, we offer the following recipe. Kissel from jam is good because it cooks very quickly and does not hit the family budget at all. You will need a small set of inexpensive products. If the family likes the kissel, next time it can be made from raspberry or, for example, apricot jam. Ingredients:
- 15 grams of sugar
- 70 grams of cherry jam
- 750 milliliters of boiling water
- one and a half large spoons of starch
- lemon juice - two tablespoons
Method of preparation:First, boil the water, then add the jam and stir thoroughly. Pour 250 milliliters of liquid into a separate container and set aside for a while. Strain the resulting sweet syrup through a sieve, you can use gauze folded several times. Feel free to throw away the settled pulp - you will not need it anymore. Now pour the potato starch into a glass of hot water (the one you left) and stir until completely dissolved. Pour the sweet syrup from the diluted jam into a saucepan and put on low heat. When the drink begins to boil, add sugar, lemon juice and thickener. Keep in mind that the jelly is cooked with constant stirring. Keep it on the stove for a couple more minutes, then put it in the sink with cold water to cool quickly. These recipes are universal and are suitable for absolutely any time of year. The drink can be prepared not only from jam, but also from fresh berries, fruits, milk and even cocoa. However, this is a completely different culinary story, which we will tell you about next time. Semi-liquid jelly will be an excellent breakfast, you can also drink it for an afternoon snack. Supplement the meal with a bun or cookies - such a light snack will give you strength and energy for the rest of the day. And if you add a little more starch - six to seven tablespoons per liter of boiling water - you will get a fruit "soufflé" from jam. Cold milk or cream will go perfectly with it. Enjoy your meal! We recommend reading:
