Kissel is considered a traditional dish in Russia, butthe recipe for its preparation used to be slightly different. Previously, it was cooked on fermented cereal broths, and only later they began to cook it on starch in a thick form, and served with cream or milk. Now jelly can be cooked from dried or fresh fruits or berries, syrups, juices. For berry jelly, potato starch is used, which is diluted with syrup, milk or boiled water before use and then filtered. In order to prepare a thick jelly, 80 grams of starch are needed per 1 liter of liquid, and for semi-liquid - 35 grams. And to improve the taste and preserve the color of berry jelly, a little (0.1-0.3 grams) of citric acid diluted in cold water is added to it. The surface of the dish is lightly sprinkled with sugar on top so that foam does not form on it. This berry drink is brewed and loved in different countries: for example, in Germany they prefer strawberry and raspberry kissels, in Western Europe they adore sweet berry kissels, and in Rus' they love cranberry kissels, knowing the recipe for which you can easily cope with a cold. And in general, berry kissel is very useful and contains many vitamins, it is recommended for stomach ulcers and gastritis. Blueberry kissel is quite effective in the fight against infectious diseases and diseases of the gastrointestinal tract. Cherry kissel is an excellent antiseptic, as well as a good remedy for inflammation of the respiratory tract. And a drink made from rowan fruits helps with diseases of the gallbladder and liver. And to prepare a tasty and healthy kissel, you will definitely need our recipe.

Strawberry Kissel

Ingredients:

• 200 grams of strawberries
• 3 tablespoons of starch
• 3 cups of water
• 3/4 cup sugar

Method of preparation:If you decide to make strawberry jelly, we offer you the most accessible and simple recipe. Take strawberries, sort and wash them well, and then thoroughly mash them into a homogeneous mass. After that, boil water in a small saucepan and add sugar and diluted starch to it. After the mass boils, carefully add mashed strawberries, quickly pour into another container and cool. You should prepare such a drink, because jelly is loved by small children, especially if you decorate it with a few fresh strawberries and serve with cream or milk.

Berry jelly from raspberry

Ingredients:

• 400 grams of raspberries
• 3 tablespoons of starch
• 4 cups of clean water
• 3/4 cup sugar

Method of preparation:To make raspberry jelly, you need to squeeze the juice out of fresh raspberries and leave it in a cold porcelain dish. After that, you need to pour three glasses of clean water over the resulting squeezes and cook for a few minutes over medium heat, then slowly strain. Put the resulting liquid on medium heat, add all the sugar and thicken with starch diluted with one glass of clean water. As soon as the mass boils, immediately remove it from the heat, pour in the previously prepared cooled raspberry juice and stir gently. It is best to serve this berry jelly with vanilla sauce or cream.

Kissel from fresh blackberry

Ingredients:

• 250 grams of blackberry
• 60-90 grams of starch
• 4 cups of clean water
• 3/4 cup sugar
• 1 gram of citric acid

Method of preparation:This recipe is perfect for those who want to make thick and dense jelly. To do this, you need to carefully rub all the berries through a fine sieve, then strain the resulting juice into a separate container and put it in the refrigerator. Pour three glasses of hot water over the remaining pulp after rubbing and put it on the fire. After boiling, remove this broth from the heat and strain. Then you need to put citric acid, sugar and starch diluted with 1 glass of water into it and bring it to a boil again. Next, add cooled berry juice to the finished jelly and pour into a small portioned container, lightly sprinkling sugar on top, and put it away to cool.

Kissel from black currant

Ingredients:

• 250 grams of black currant
• 4 tablespoons of starch
• 3 cups of water
• 3/4 cup sugar

Method of preparation:It is best to cook this jelly only from ripe and ripe berries, then it will have a rich and beautiful color. To do this, sort and wash the currants, and then rub them through a sieve. Pour two glasses of water over the resulting pulp and let it boil for a few minutes, then strain. Then add sugar to the broth and, stirring, pour in the diluted starch. As soon as you remove the jelly from the heat, immediately pour the strained juice into it, then pour the drink into vases or glasses. This recipe will definitely come in handy in the midst of a hot summer.

Berry jelly from cranberry

Ingredients:

• 4 glasses of water
• 3/4 cup sugar
• 1 cup of cranberry
• 3 tablespoons of starch

Method of preparation:This recipe is especially popular, because cranberries are very useful for colds. To prepare the jelly, sort and wash the berries, and then squeeze the juice out of them. Place the pulp in a saucepan, pour 3 cups of boiling water and cook for several minutes, after which the broth must be strained. In this case, you can add sugar to it, and then diluted starch, and after removing from the heat, pour in the cooled cranberry juice and pour into bowls. Do not forget that berry jelly cannot be cooked in aluminum cookware (it will acquire a blue tint in it).

Kissel from berries of gooseberry

Ingredients:

• 300 grams of gooseberry
• 3 tablespoons of starch
• 4 glasses of water
• 2 cups of sugar

Method of preparation:First, make a syrup from water and sugar, then pour the berries into it and continue to cook until they are completely soft. After that, you can add starch diluted in a glass of water and bring the drink to a boil. After removing from the heat, pour the jelly into small plates and leave to cool. You can serve this dessert with milk or a delicious vanilla sauce. In general, any juicy and ripe fruits and berries are suitable for jelly. The recipe for jelly from different berries has similar features: it is important to remember that before adding starch, it must be diluted in water or broth, and that the thickness of the finished drink will depend on its amount. Do not forget also that to preserve the beneficial properties of fresh berries, you need to pour in the juice obtained from them at the very end of cooking. We recommend reading:

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