Jelly from jams and starch

Кисель из варенья и крахмала

Having logged a solid jam stocks before the onset of cold weather, in winter, many Housewives are trying to find various recipes in order to keep the product in motion. The most obvious ways of using jam in cooking is baking, but we propose to go the other way, and to make a drink, or rather even a full dessert – jelly out of a jam and starch.

The jelly of starch and jam – recipe

Let’s start with the simple recipe, consisting of a minimum of ingredients and best describes the General technology, you will then be able to take as a basis to prepare his own version of the dish.

Ingredients:

  • jam — 500 ml;
  • water — 3 liters;
  • starch — G. 65

Cooking

A pint of water, pour off and Express cold, the rest of the water put to boil and dilute it with jam. The last number can change, depending on how sweet and rich you want to see the drink in the end. The resulting juice strain to get rid of suspended berries, and then pour back into the pan.

Add a solution of starch in cold water to the berry juice on the stove. You can also strain the starch solution through a sieve to get rid of possible lumps. Leave it on the stove, continuously stirring until thick. After about 5 minutes the jelly is ready, it should be cool and you can remove the sample.

Homemade jelly made of starch and jam with apples

Ingredients:

  • apples — 145 g;
  • jam — 75 g;
  • starch — 25 g;
  • sugar — 65 g;
  • water 1.2 L.

Cooking

Before you prepare the jelly out of a jam and starch, clear the apples from the core with seeds and cut into cubes of medium size. Prepare a juice by mixing jam with a liter of boiling water and sugar and then add Apple slices. Provari juice for about 5 minutes, add starch solution and leave it to cook for another 7 minutes. A thick jelly made of starch and the jam cool before removing the sample. Serve just like that or add cream.

How to cook jelly cherry jam and starch?

For this recipe it is best to choose fruits without seeds, as berries in raspberry jelly it is best to leave, they will add textural diversity and make the flavour significantly more intense.

Ingredients:

  • jam — 145g;
  • starch — 35 g;
  • a pinch of citric acid;
  • water is 1.1 L.

Cooking

Bring a liter of water to boiling and pour boiling water over the jam. Received the juice boil for about 5 minutes, turning the heat to medium. Add a pinch of citric acid. If necessary, you can add any sweetener. In the remaining 100 ml of cold water dissolve the starch. Pour the starch solution to the base of milk and honey, continuously stirring. Leave the jelly to cool and thicken before use.

Jelly of raspberry jam and starch

The basis of the drink can be and raspberry jam, but since raspberries – the berry is soft, long boil the juice should not be, otherwise the drink will be cloudy.

Ingredients:

    • raspberry jam;

Кисель из варенья и крахмала

  • water — 1.8 l;
  • starch — 45 g.

Cooking

Pour raspberry jam and a half liters of boiling water and place on medium heat. When the liquid re-boils, strain and return juice to the fire. The remaining water add the starch and stir it. Pour the starch solution to the compote in a thin stream, stirring, to avoid formation of lumps. Leave the jelly to boil until thick. The finished drink should be cooled before tasting.

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