In the old days oatmeal jelly was called "Russian Balsam", which has become in traditional cuisine the basic basis for obtaining jelly-like dishes. Today, the recipe for this dish is almost forgotten, but the methods of preparing similar drinks are preserved by our ancestors. Useful information on how to cook jelly will help in all arising issues.

Apple recipe

Jelly from these fruits is a delicious dessert that provides a feeling of satiety without gaining excess weight.

Ingredients Composition:

  • potato starch - 90 g;
  • citric acid - up to 2 g;
  • regular sugar - 1/4 cup;
  • apples (small) - 3 pcs.;
  • drinking water - 2 l;
  • clove bud.

Cooking method:

  1. We carefully wash the fruit, dry it, cut it into small pieces, put it in a pan. Fill the products with three glasses of purified water (up to 750 ml), add the acid diluted in 100 ml of drinking liquid, as well as white sugar, a clove bud. Boil the components of the dish to a soft state, then wipe the resulting mass together with the liquid part through a fine sieve lattice.
  2. For the preparation of jelly from berries and fruits, we use high-quality potato starch, and a corn product as a thickener for milk drinks. Pour white powder into a glass (volume 250 ml) of water, mix well the composition, pour the starch solution into the resulting fruit mixture. Boil the food over a quiet fire, constantly stirring the dish with a silicone spatula until the mass thickens.

Pour the jelly from apples into small sockets, enjoy a meal in a chilled form.

Starch and Jam Jelly

According to the presented recipe, you can cook a great jelly from jam, jam or jam.

Grocery list:

  • regular sugar - 50 g;
  • citric acid - 1 g;
  • potato starch (extra grade) - 60 g;
  • jam - 150 g;
  • purified water - 1 l.

Order of preparation:

  1. We spread our favorite jam in convenient dishes, pour in up to 700 ml of hot drinking water, add granulated sugar. We mix the mass well, boil for 6 minutes over low heat.
  2. We filter the resulting composition, while rubbing a thick part of the mass. We return the dishes with the sweet mixture to the stove, heat to a boil. Add the acid diluted in a small amount of water, then pour in the starch solution, mix everything well.
  3. We continue heating the combined ingredients of the dish over low heat without releasing a wooden spatula from our hands. This is the most crucial moment in cooking, when starch jelly is formed into a dense and aromatic mass. After the meal is thick enough, turn off the heat.

The cooled dish is divided into portions, served with pre-whipped cream.

From dried fruit

The composition of dried fruits is selected according to preferences, but the more diverse it is, the tastier it will be a fragrant dessert.

Required Products:

  • starch - 60 g;
  • regular sugar - from 100 g;
  • bottled water - 1.3 l;
  • dried fruits (raisins, blueberries, dried apricots, apple slices, other components) - 500 g;
  • lemon juice - 20 ml;
  • cinnamon, cloves (2 pcs.).

Stages of preparation:

  1. We spread dried fruits in a bowl, pour a little warm water, leave for two hours. If the product is not of our own manufacture, wash it thoroughly.
  2. We place clean fruits in a saucepan, fill the dishes with water, add granulated sugar, lemon juice and spices. We boil the ingredients for up to 20 minutes, then drain the liquid through a colander, put the broth again on the stove.
  3. We heat the composition to a boiling state, heating it over a quiet fire, then we introduce a starch mixture prepared from a white powder diluted in a glass of water. Slowly pour the composition into a hot broth, constantly stirring it with a whisk. We do it in one direction so that there are no lumps. We return the dried fruits to the liquid part of the dish, mix everything well, heat another two minutes, turn off the heat.

If we want to cook a thicker jelly, then after adding the starch mixture, boil the product to the desired consistency. Semi-liquid or medium-thick dishes can only be heated to a boiling state, but not boiled!

Cooking from compote

The fastest way to get a simple and satisfying drink is to use compote for this.

A set of components:

  • potato starch - 60 g;
  • drinking water - 130 ml;
  • compote - 1 l.

Cooking Technology:

  1. We take out your favorite sweet preparation from the cellar or buy a quality product in the store. We pour the liquid part of the canned compote into the pan, put on the stove, heat the composition.
  2. Dilute starch with drinking water. When the signs of boiling begin to appear in the syrup, pour the white mixture into a thin stream. We try to do this not in the middle of the liquid, but closer to the walls of the dishes.
  3. Thoroughly mix the aromatic mass, let it boil, after 2 minutes we finish cooking.

We spread the jelly from the compote into a plate, decorate the food with delicious berries or fruits, extracted from a can of canned food.

How to Cook Thick Oatmeal Jelly

The drink made from oats has long proved to be useful and nutritious. A hearty meal completely removes the feeling of hunger, without stopping us from remaining graceful and beautiful.

Ingredients Required:

  • oat flakes "Hercules" - 100 g;
  • milk - 1 l;
  • raisins - 25 g;
  • granulated sugar - 300 g;
  • butter - 50 g;
  • cocoa powder - 50 g;
  • the amount of vanillin and pumpkin seeds we use as a preference.

Cooking Method:

  1. We filter out the flour from oatmeal, place the composition on a baking sheet, lay out the oil divided into parts, send the products to the oven (50 ° C). Periodically mix the oatmeal, fry it to a slightly brown hue.
  2. Mix the sifted flour with cocoa powder, add the mixture to the boiled milk. We attach flakes, vanillin, previously scalded raisins to the composition. Boil the products for 5 minutes with constant stirring.

Pour the finished dish into glasses, sprinkle with crushed nuts or pumpkin seeds, serve cold.

From frozen berries

The popularity of jelly from frozen berries lies in the real possibility of obtaining dishes at any time of the year.

Ingredients Composition:

  • high-quality starch - 50 g;
  • bottled water - 1 l;
  • frozen berries (mix) - 600 g;
  • regular sugar — 100 g.

Cooking method:

  1. Defrost the bag with the berry mixture, grind the products through a fine sieve. We spread the resulting mass on cheesecloth folded in two or three layers, squeeze the maximum amount of juice.
  2. We put the remains of crushed berries (cake) into the pan, pour them with purified water, boil for 10 minutes. We filter the aromatic composition, mix with white sugar, bring to a boil.
  3. We dissolve the starch in the fragrant juice, carefully combining the powder with the liquid, pour the mixture over the walls of the dishes in a boiling broth. We continue heating to the first signs of a new boil, immediately set aside the food from the fire.

The amount of starch and sugar is increased or decreased, depending on how sweet and thick the dish we want to cook.

Homemade Milk Jelly

We present a wonderful drink based on Ukrainian cuisine.

Grocery list:

  • eggs - 5 pcs.;
  • milk - 2 l .;
  • flour (preferably wheat) - 60 g;
  • vanillin;
  • regular sugar - 200 g.

Features of the preparation:

  1. Rub the separated yolks and white sugar thoroughly. We sift the sifted flour in half a glass of milk, combine with the egg composition, beat the mixture well with a whisk or a blender.
  2. Bring the rest of whole milk to a boil, pour in the flour portion of the dish. We continue to heat the products, avoiding the boiling of the composition. Constantly stir the food until it reaches a thick and uniform consistency.
  3. We cool the food to 70 ° C, introduce whipped proteins, add the right amount of vanillin.

Homemade milk jelly, like any other kind of dessert, is desirable

sprinkle with sugar or powder so that the film does not form on the surface of the dish.

However, for lovers of an appetizing “cap” such processing is not required.

Cranberry

The bright red dietary product is a natural "supplier" of the aspirin (acetylsalicylic acid) necessary for the body.

The composition of the components:

  • white sugar - 30 g;
  • starch (preferably a potato product) - 90 g;
  • drinking water - 1 l;
  • Fresh cranberries - 1 cup.

Order of preparation:

  1. We carefully sort out fresh berries, rinse well, squeeze juice out of them, leave it for a while in the refrigerator.
  2. Pour the cranberry squeeze with very hot water (450 ml), boil for a quarter of an hour, then filter the liquid. To cook jelly from this berry, you can not use aluminum utensils - the dish “turns blue”, acquires an ugly color.
  3. Next, add white sugar, bring the mixture to a boiling state, pour in starch powder, diluted in a glass of purified water.By thoroughly mixing the components of the food, continue cooking until a thick, homogeneous mass is formed.

Pour the squeezed juice into the cooled jelly, lay out the dessert in a bowl, serve with fresh cream.

Sea buckthorn

Small yellow fruits - autumn gifts of nature preparing for winter. A delicious dish can be obtained from frozen sea buckthorn, but a dish of freshly picked berries will be the most useful and fragrant.

Product List:

  • corn starch - 60 g;
  • purified water - 1 l;
  • sea ​​buckthorn - 200 g;
  • regular sugar - 100 g.

Cooking Technology:

  1. The fruits are well sorted, excluding the ingress of leaves and twigs of sea buckthorn. Grind the dried berries through a fine mesh of sieves, using a spoon or a wooden crush for this.
  2. Put the remaining cake in an enameled pan, pour almost boiling water, boil for up to 10 minutes. We filter the composition, add granulated sugar, mix sweetness well, heat to a boil. Do not forget to remove the appeared foam.
  3. Dissolve the white powder in 100 ml of chilled liquid, filter the liquid, pour into the cooking jelly. We heat food as much as possible, avoiding its boiling.

Finish the cooking. Pour the chilled juice, mix the aromatic mass, use it in a cooled state.

How to cook jelly from a pack

The batch concentrate is sold in paper, metallized or plastic bags. Information on how to use the product is set forth by the manufacturer on the packaging, however, it is not possible to properly cook jelly from the pack in all cases.

Cooking Method:

  1. A standard dry product briquette usually consists of 250 g of powdered sweetness. If the contents of the package did not turn into a “piece of stone”, simply crush the composition with a nudge. Otherwise, you have to use a grater.
  2. Dissolve the concentrate in 200 ml of chilled boiling water, mix the mixture well until the liquid “absorbs” all the grains.
  3. We fill the pan with 1 liter of bottled water, heat to a boil, pour in the prepared liquid mass, constantly working with a wooden spatula. Boil the food over high heat until the desired consistency is obtained.

We use jelly in chilled or slightly warm form.

Blackcurrant

As nutritionists note, the most useful jelly is obtained on a fruit and berry basis. Blackcurrant dessert, rich in vitamins and extremely healthy substances, is prepared quickly and easily.

Required Products:

  • granulated sugar - 200 g;
  • drinking water - 700 ml;
  • starch (preferably potato) - 120 g;
  • currant - 300 g.

Cooking:

  1. We sort out the fresh berries, wash them well and dry them, then grind the workpiece using a juicer or a sieve. The resulting juice must be filtered.
  2. Fill the remaining pulp with 250 ml of purified water, boil the composition for up to 7 minutes, again pass through several layers of gauze. Add regular sugar to the resulting broth, bring the mixture to a boil. We attach high-quality starch, carefully diluted in 100 ml of purified liquid.
  3. Boil the jelly for 4 minutes, without ceasing to mix the sweetness, then turn off the fire.

Pour fresh juice into a thick mass, spread the dish on vases or other portioned containers.

In the old days, they did not think about how to cook jelly. This dish was so familiar and beloved that it was prepared as everyday and festive food, used for medical and preventive purposes. We take an example from our wise ancestors, we will always be full, healthy and happy!

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