Of course, it is best for making jelly use fresh or frozen berries or fruit. But what if fresh berries not in season, and frozen in the freezer simply was not? Really have to forget until the summer of tasting this delicious and healthy drink? Not necessarily, unless, of course, you have left a few unused jars of jam. There is such a thing? Then specially for you we will explain how to prepare the jelly out of a jam and starch.
Homemade jelly made of starch and jam — recipe
- any jam – to taste;
- filtered water – 2.5 l;
- potato starch – 150-250 g.
Two liters of water warmed on the fire, we dissolve the jam in it in such numbers as to Morse the most suitable to your taste. After that filter the mixture through a sieve, rubbing the pulp of fruit or jam from berries and separating the impurity hard. The resulting liquid is placed on the stove at medium intensity fire and allow to boil. Then pour a thin stream dissolved in the remaining water starch, while intensively stirring the boiling fruit mixture. Afterwards diminish the fire to a minimum level and, continually stirring, heat the jelly to boiling and the mixture thickens and remove from heat.
The density of the ready drink depends on the amount of starch used for making it. With a minimum amount indicated in the ingredients, we get a quite liquid texture of jelly. The maximum portion of it will allow you to enjoy the density of dessert that will resemble the consistency of jelly.
Jelly cherry jam, fresh apples and starch
- purified water – 2 liters;
- fresh apples – 350-400 g;
- cherry jam – 250 g;
- sugar – to taste;
- potato starch – 90 g
Preparation of jelly out of a jam, apples and starch, as in the previous case, we start with the fact that heated to a boil purified water, leaving a small number of.
During that time, cleaned with pre-washed apples, cut them from the core and cut into small slices. It is important to determine whether your drink mixed with fruit pieces or in its pure form. In the first embodiment crushing apples take into account the size of the desired Apple slices, that will come across in jelly and take cherry jam without seeds.
Lay the prepared Apple fruits in boiling water, there also send cherry jam, stir thoroughly and bring to desired taste by adding sugar. Mixture boil for a while after a complete re-boil and dissolve all sugar crystals for five minutes under a lid, turning the heat to low, and then add the remaining diluted in water starch and withstanding the mass, stirring, until thick. Ready jelly is much tastier in the cooled down kind, but if you want you can submit it and warm.
For cooking jelly without a mixture of apples and berries, after the mixture boil, filter it before you enter the starch.
The thick jelly of currant jam and starch
- purified water – 2.5 l;
- currant jam – 260 g;
- lemon juice – 45 ml;
- sugar – to taste;
- potato starch 115 g
It is best to prepare the suitable currant jelly, mashed with sugar or so-called vitamin harvesting. Dissolve the required quantity in heated purified water (2 l) and strain through cheesecloth or a sieve. The resulting liquid put on the heat, heat to boiling, add sugar if desired, the sand and enter the rest diluted in water starch, add the lemon juice and after repeated boiling, remove from heat.
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