Remember the old days of childhood when at kindergarten or at school were given a delicious jelly-like drink called a jelly. And even better it was made by her mother or beloved grandmother. But unfortunately, over time, this wonderful dessert was forgotten. Many children don’t even know about the existence of jelly, because not every mother pleases her baby such a wonderful treat. Offer to rectify the situation immediately and cook for your family delicious jelly berries with the addition of starch, and we will tell you how to properly cook.
Recipe of jelly from fresh berries and starch
- cranberries – 250 g;
- berries of a black currant – 250 g;
- sugar – 320 g;
- potato starch – 1/2 tbsp.;
- water – 2 liters.
Unnecessary twigs and stems freed washed berries. To our jelly turned out really tasty, rich and useful, we take the food pusher and press it a little berries to burst their protective shell and they let the juice. Moved it all in a pot, pour clean, drinkable water and put on the burner plate. When water with berries reach the stage of boiling, allow to them for five minutes to simmer. Then filter through a sieve cooked berry compote, pour it into the (washed) pan and again put it on the stove.
In order to know how to make your jelly from the berries was good and tasty, you need to correctly enter the starch. So we pour him a glass of lukewarm water and, stirring soluble starch in it.
In a boiling water berries pour sugar, stir and begin to slowly pour the diluted potato starch. After two minutes of boiling the jelly, remove it from heat.
The recipe of the pudding with starch from frozen berries
- berries frozen blackberries – 300 g;
- berries frozen raspberries 300 g;
- small sugar – 220 g;
- water – 2.5 l;
- starch (potato) – 4 tablespoons.
Blackberries and raspberries at room temperature it is better not to defrost, as they do not have a thick protective shell, and it is better to do it in the microwave on the «Defrost». Then put them in pan, pre-razmorozhena drain the water and cover them with cold, potable water. Put all on stove and cook the berries as usual compote. Cover the colander with gauze folded in two layers and pour in prepared berry compote. The edges of the gauze lifted up, collect their bag and squeeze the liquid with the cooked BlackBerry and raspberry to the total filtered volume. The resulting compote saturated, bright colors put on a burning ring. From the volume of boiling liquids on molded 2/3 Cup and dissolve all the starch. When boiling introduce sugar and stir well until dissolved. Then, don’t stop stirring the compote gently, slowly pour the dissolved starch and the resulting jelly.
Kissel from berries and dried fruits with starch
- potato starch is 4.5 tbsp;
- fresh berries (cherry) – 350 g;
- dried fruits (apricots, prunes) – each 100 g;
- sugar – 200 g;
- water is 2.8 L.
Dried apricots and prunes, pour boiling water and let them stand for about 20 minutes. Then drain off the liquid from them and put the dried fruit into a saucepan together with fresh cherries. Pour the contents of the saucepan with 2.5 litres of drinking water and put on gas. In the remaining amount of water stir until smooth with potato starch. The boiled water with dried fruits and berries add the right amount of sugar and after the second boiling, begin slowly to introduce liquid potato starch, rhythmically stir it with a spoon in the total volume of liquid. After 2-3 minutes the jelly is ready, so feel free to remove it from the heat.
Spilling this type of jelly placed on the bottom of the glass of berries and fruits and the remaining space is filled by a gelatinous mass.