Without kissels, a list of popular fruit and berry desserts would not be complete. This old thick drink is enjoyed by almost everyone and is truly beneficial. He is often advised to patients recovering from surgery or long-term illness. It is recommended for baby food. They can satisfy their hunger by replacing them with one of the more high-calorie snacks. On sale you can find concentrates that are sufficient to dilute with water and reheat, but they do not compare in taste and benefit with homemade jelly. Many housewives regularly brew this drink themselves, especially since you can cook jelly from frozen berries at any time of the year. This task will be on the shoulder even to an inexperienced cook, you just need to know a few subtleties.
Cooking Features
The composition of jelly from frozen berries is simple: the berries themselves, sugar, starch and water. The technology of cooking this liquid dessert is also simple, but it has several subtleties, without the knowledge of which it is impossible to cook a tasty and delicious jelly.
- The more berries you put in jelly, the richer its taste, color and aroma will be. However, there are berries, the drink of which without the addition of other ingredients may seem bland. These are blueberries, blueberries, sea buckthorn. To improve the taste, they are combined with other berries or citrus fruits, citric acid, zest are added to the jelly.
- The amount of starch and sugar in the recipes indicates the approximate, they can be increased or decreased depending on how sweet and thick you want to cook the kissel.
- To avoid lumps, starch is diluted in a small amount of cold liquid, usually in water or juice, and only then combined with the total mass. Usually diluted starch is poured in a thin stream along the edge of the pan into boiling compote while stirring it. This option provides the traditional technology of cooking. Experience shows that if you mix the starch with a cool compote and, while stirring, bring it to a boil, the result will be almost the same.
- Experienced chefs advise against cooking jelly longer than 5 minutes after adding starch, otherwise it will be thinner than you expected.
- If you want to make jelly as useful as possible, squeeze the juice from the berries and add it at the last stage of cooking. Then the vitamins exposed to high temperatures, will remain in larger quantities.
There are several options for making jelly from frozen berries. They are all alike, but not identical.
A simple recipe for frozen fruit jelly
Composition:
- frozen berries (currants, raspberries, strawberries) - 0, 4 kg;
- water - 2 l;
- sugar - 120-160 g;
- potato starch - 80-120 g.
Method of preparation:
- Berries, without defrosting, put in a saucepan, add sugar.
- Fill with water, put on fire.
- Bring to a boil and cook for 5 minutes.
- Strain.
- Dissolve starch in a glass of cool boiled water.
- Heat up the compote. When it boils, pour a starch solution in a thin stream, simultaneously stirring the compote in a clockwise direction.
- Boil, stirring, until the jelly boils. Cook for 1-2 minutes after this and remove the pan from the heat.
Such kissel from frozen berries can be whipped up. If you froze the berries from your garden before that, it will not cost much, but it will give you and your family members, especially children, a real pleasure.
Vitamin jelly from frozen berries
Composition:
- frozen berries (mix) - 0, 4-0, 6 kg;
- starch - 100 g;
- sugar - 0, 2 kg;
- water - 2 l.
Method of preparation:
- Thaw berries, melt through a sieve. Squeeze out the juice from the obtained berry mass through folded gauze in several layers.
- Place the cake in a saucepan, cover with water, bring to a boil and cook for 10 minutes.
- Cool a little and strain the broth, add sugar to it.
- Bring the broth to a boil.
- Dissolve starch with juice from the berries. Pour along the side of the pan into the boiling broth.
- Boil the pudding, stirring until it begins to boil, then immediately remove it from the heat.
This recipe for making jelly from frozen berries allows you to keep the maximum of the vitamins they contain.
Cherry Jelly with Mint
Composition:
- frozen cherries (preferably without stones) - 0, 2 kg;
- fresh mint - 50 g;
- water - 1, 25 l;
- sugar - 100 g;
- starch - 40-60 g.
Method of preparation:
- Pour the sugar over the cherry, pour it with a liter of water, put it on the fire.
- Mint pour a glass of boiling water, leave for 15 minutes, strain and cool to room temperature.
- Dissolve starch with mint infusion. Enter in boiling compote.
- After the boil kissel, remove it from the heat and cool.
Kissel prepared according to this recipe should be served better chilled. When serving, drink can be sprinkled with crushed almonds, it will emphasize its refined taste.
Strawberry jelly
Composition:
- frozen strawberries - 0.5 kg;
- sugar - 120-160 g;
- starch - 60-100 g;
- water - 2 l.
Method of preparation:
- Put the strawberries in the pan. Add sugar. Fill the food with water, bring to a boil.
- Catch strawberries with a slotted spoon, cook the contents of the pan for a few more minutes.
- Cool the strawberries, wipe through a sieve or grind to a mash with a blender.
- Dissolve starch with half a glass of clean water.
- Pour starch and stir in boiling strawberry compote.
- Add strawberry puree to mix, mix again.
- Cook for a couple of minutes, remove from the stove.
Strawberry jelly will be tasty and warm and cold. If you serve it chilled, decorate it with whipped cream - they will perfectly set off the taste of strawberry jelly.
Even a novice cook can cook jelly from frozen berries. The technology of cooking dishes is simple, although it has its own specifics. If you know all the subtleties, the drink will turn out tasty, moderately thick, without lumps. To give the dessert a more interesting taste, you can add zest, cinnamon, and other spices to the table when cooking or serving. Whipped cream can be used as a supplement.
