The methods of dry freezing of products used in modern refrigerators help preserve the benefits of freshly picked fruits and berries until winter. And then what can be prepared from such blanks? All the same as from fresh fruits! For example, jelly from frozen berries. Below are the different technologies for preparing this drink.

Classic jelly made from frozen berries and starch

Absolutely any berries are suitable for jelly from frozen summer preparations: raspberries, strawberries, blueberries, blackberries, currants and others. The classic recipe does not involve defrosting the fruit, which greatly simplifies the cooking process.

The set of products for different varieties of berries will always be the same:

  • 2000 ml of drinking water;
  • 500 g frozen berries;
  • 120 g of sugar;
  • 100 g of starch.

Drink recipe in steps:

  1. Boil water in a pot of suitable capacity and send frozen berries to it. After boiling, cook them for five minutes.
  2. Then mash potato mashed potatoes and pass everything through an iron sieve. This will help to get a more uniform drink.
  3. Return the base to the cookware and let it boil again.
  4. Pour sugar into the bubbling liquid and introduce starch mixed in a glass of cold water. Stir everything vigorously to prevent lumps in the jelly.

And as soon as the contents of the pan boil, the drink is ready, and it is removed from the stove.

How to make a liquid drink

By adjusting the amount of starch added to the drink, you can influence its density.

So, if you reduce the proportions of this product relative to liquid, you get a liquid homemade jelly:

  • 2000 ml of water;
  • 300 g of black and red currants;
  • 50 g of starch;
  • 200 g of sugar.

Cooking Technology:

  1. Defrost and push berries through a sieve.
  2. Set aside the juice that was obtained from the berries (it will be needed later), and put the squeezes into a saucepan, add water and cook for about five minutes after the boil begins.
  3. Strain the resulting compote through gauze, add sugar to it and return to the fire.
  4. Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into a boiling filtered compote and brew for several minutes, stirring.

Cooking with Cherry

The “highlight” of this drink is the use of spices that accentuate and emphasize the taste of sweet and sour berries.

If bones were removed from the cherries before freezing, then the berries can not be thawed. If the fruits are whole, they will have to be thawed to take out the seeds.

Proportions of ingredients:

  • 2000 ml of water and another 200 ml to dilute starch;
  • 500 g of cherries;
  • 180 g of sugar;
  • 80 g of starch;
  • 5 buds of cloves;
  • 5 g of cinnamon;
  • 2.5 ground cardamom;
  • 1 g vanilla.

Cooking cherry jelly as follows:

  1. Boil water, add spices to it, boil them for five minutes.
  2. Then use a slotted spoon to catch the buds of cloves and fill in the cherry. Send thawed berries along with the juice that stood out during thawing.
  3. Pour in sugar and completely dissolve, continuously mixing it.
  4. Then wait for the contents of the pan to boil, then pour the thickener diluted in cold water.
  5. Brew the drink, stirring, until thick. With the advent of the first signs of boiling, remove the pan from the stove.

Thick jelly from frozen berries

This jelly turns out to be thick due to not only a higher starch content, but also due to berry puree, which during the preparation process turns frozen strawberries.

For thick jelly from frozen strawberries should be prepared:

  • 1000 ml of water;
  • 300 g of frozen strawberries;
  • 80 - 100 g of sugar;
  • 80 g of starch.

How to cook jelly:

  1. Put the frozen berries in a saucepan, cover with sugar and pour water. Stir everything until the sweet crystals dissolve and send to the stove.
  2. When the water with strawberries begins to boil, after 5 to 7 minutes, catch the berries with a slotted spoon and turn them into mashed potatoes using a blender or a regular sieve.
  3. In a boiling strawberry compote, return the strawberries in the form of mashed potatoes and pour the starch diluted with water. Boil the jelly for a couple of minutes and remove from heat.

Such jelly can be served still warm, but it will be just as tasty when chilled.

Healthy cranberry drink

Cranberry kissel is not only a tasty, but also a healthy drink, which will be useful to introduce into your diet during the period of flu epidemics and colds. He will be able to strengthen immunity and help the body cope with viruses that have already entered it.

To cook such a therapeutic kissel from frozen cranberries, you need to prepare:

  • 2000 ml of water;
  • 300 g cranberries;
  • 80 g of starch;
  • sugar to taste.

Working process:

  1. Thaw the berries, if necessary, rinse under cool running water, and then mashed in a blender pulp.
  2. Leave a glass of water to dilute starch, and mix the remaining liquid with berry gruel and bring to a boil.
  3. Sweeten the contents of the pan to taste and pour the starch mixed with water in a thin stream. As soon as the drink thickens, it is ready.

Homemade jelly is a rather nutritious drink, so it can completely replace one meal, for example, an afternoon snack or a snack. And especially if you add it with a bun or pie.

Recipe for multicooker

Kissel from starch and frozen berries can be cooked in a slow cooker. This will take no more time than cooking on the stove, or maybe even less. Thanks to the special modes of preparation in such a drink, vitamins and nutrients are better preserved.

Ingredients used in the cooking process:

  • 1500 ml of water and an additional 250 ml for starch;
  • 500 g of berries (gooseberries and red currants);
  • 150 g of sugar;
  • 60 g of starch.

Cooking method:

  1. Put frozen berries in a multicook, fill them with water, close the lid of the device and start the “Soup / Steamer” mode for a quarter of an hour.
  2. After the sound signal, catch the berries with a slotted spoon and push them through a sieve.
  3. The resulting seedless puree is returned to the water with sugar. Again for 15 minutes enable the option "Soup / Steamer".
  4. 2 to 3 minutes before the end of the program, open the lid of the device and add the starch mixed in a glass of water. Wait for the program to finish and let the drink brew for about another hour.

From gelatin and frozen berries

Of course, it is much more familiar to use starch as a thickener for this drink, but in Jewish and French cuisine there are beautiful transparent jelly on gelatin.

The peculiarity of such drinks is that they are consumed only in chilled form.

The composition of the drink on gelatin:

  • 2000 - 3000 ml of water;
  • 400 - 500 g of frozen berries;
  • 14 g of gelatin;
  • 200 g of sugar.

Sequencing:

  1. Pour gelatin in 100 ml of cold water and allow it to absorb moisture for half an hour. Then melt the swollen grains in a steam bath or in a microwave. Do not boil.
  2. Bring the berries with water to a boil and cook for 10 minutes until a saturated broth is obtained, which is then filtered, mixed with sugar and dissolved gelatin. Warm the drink a little over a fire, but do not allow it to boil.
  3. Pour the finished drink into portioned containers for serving and cool. Jelly from frozen berries on gelatin is ready.

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