How to cook raspberry jelly. Kissel from frozen berries - an out-of-season pleasure

Kissel made from fresh fragrant berries or fruits, which can be tastier in the summer. When it is full of various useful vitamins, it seems that you have already had enough of fragrant strawberries, raspberries and other berries, but you want something else so tasty. Then you should cook homemade jelly, this is a delicious viscous sweet that everyone loves, both kids and adults. In addition, jelly is very useful for the stomach.

And how to cook jelly at the height of the berry season, you ask, everything is very simple. You will need fresh berries or fruits, water, sugar, starch and, of course, a container for cooking jelly - a saucepan. Important!!! Starch is not poured dry into boiling compote, only in diluted form, otherwise there will be one continuous lump of starch.

How much starch do you need.

Starch is needed for the density of jelly. You can use quality potato or corn. To get drinking jelly, you need one tablespoon with a small slide per liter of liquid. For very thick jelly you need three tablespoons full, with a slide. But there is one thing, but this is the quality of the starch you used.

Except fresh berries and fruit jelly can be prepared from freshly frozen or canned.

A little about how to cook jelly from:

• fresh berries or fruits, they need to be washed, carefully reviewed so that a spoiled berry does not come across, remove all kinds of leaves, cuttings, bones from fruits, etc. Rinse well under cold running water. Further, if desired, the berries can be rubbed through a sieve in order to remove all the skins, small berry bones and cook jelly from puree or use whole berries. Here for your taste. As for fruits, they need to be cut into pieces before cooking, then when cooked, pass through a sieve or beat with a blender and combine with the broth.
• Thaw freshly frozen berries or fruits in the refrigerator beforehand. You can simply transfer it from the freezer to the refrigerator in the evening and prepare fresh fruit jelly in the morning, or you can mix it. Also, the berries can be passed through a sieve.
• jelly from canned fruit, berry compotes, juices. Everything is very simple here, pour compote from a jar into a saucepan, boil, add sugar, starch and homemade jelly is ready. As for juice, if your homemade juice highly concentrated means dilute it a little with water, and then according to the recipe.

Ingredients for raspberry jelly:

• 500 gr. - fresh or frozen raspberries;
• 1 - 1.5 cups of sugar (or to taste);
• 2 liters of water;
• 6 tablespoons of starch with a slide (this is for thick jelly).

Preparation of raspberry jelly:

Place the berries in a saucepan and add sugar.

Pour in water and put the pot on fire.

Add half a glass of cold water and stir well.

Add half a glass of cold water and mix well.

After the water with raspberries in the pan boils, continue to cook for 2-3 minutes, reduce the heat to a minimum.

In a thin stream, carefully pour the diluted starch into the pan while constantly stirring with a spoon so that no lumps form. You need to stir quickly but carefully so as not to burn your hands. Bring literally to a boil and remove from heat. We let it stand for a while and pour it into containers.

Raspberry kissel is ready! Enjoy your meal!!!

People have known about the unique properties of jelly since ancient times. Not only is it tasty, healthy and nutritious, it is also easy to prepare and does not require much time and any special products.

Kissel is perfectly absorbed by the human body, helping to eliminate toxins and toxins, stimulating intestinal motility.

Raspberry jelly is a wonderful delicacy that will appeal to both adults and children. Its unique taste, aroma, pleasant sweetness and delicate structure have not left anyone indifferent.

The berry is rich in vitamin C, citric, salicylic and malic acid, it also contains trace elements such as phosphorus, calcium, potassium, chlorine, as well as vitamins B, PP and E.

• The density of the dessert depends on the amount of starch introduced: jelly can be liquid, like a drink; medium density - for eating with a spoon; thick - serve it as a cold treat, also on the basis of thick jelly you can cook a wide variety of desserts.
• So that a film does not form on top of the finished product, it must be sprinkled powdered sugar.
• To prepare a transparent jelly, take starch made from potatoes; to prepare a matte-colored dessert, it is better to take corn starch.
• Corn starch is less dense than potato starch, so it should be taken twice as much.
• Starch is bred strictly in cool or cold water, since the product can curl up due to high temperature and the finished dessert will turn out with unappetizing lumps.

raspberry jelly recipe

Cooking time: 15 minutes.

Ingredients:

• Water - 1 liter.
• Water for starch dilution - 150 ml.
• Fresh raspberries - 250 grams.
• Starch - 60 grams (for an average dessert density).
• Sugar - 200 grams.

Cooking:

The dessert turns out deliciously fragrant and rich, whole berries give the dish a special taste. They serve treats like independent dish or as an addition to pancakes, pancakes.

Kissel from raspberries

If you do not like the berries in the finished product, as suggested in the previous recipe, then the second method of making a fresh raspberry dessert will suit you.

Cooking time for treats: 30-35 minutes.

Ingredients:

• Raspberries - 200 grams.
• Water - 800 ml.
• Starch - 75 grams.
• Water for starch dilution - 200 ml.
• Sugar - 150 grams.

Cooking method:

1. Carefully sort through the berries, remove rotten, all the greens, leaving only the most ripe and juicy fruits. The better the original product, the tastier the jelly will turn out.
2. Throw the berries in a colander, rinse, let the water drain.
3. Now the most difficult moment in the recipe: you need to squeeze the juice from the raspberries: put the berries in a blender and grind them into a puree, then put the resulting gruel either in a fine sieve or in several layers of gauze and squeeze the berry nectar well. You can repeat the procedure several times.
4. Put the berry cake into the water, boil, strain.
5. Combine raspberry juice with pomace compote, add sugar, mix.
6. Bring the mixture to a boil, boil until the granulated sugar is completely dissolved, then carefully pour in the starch diluted in cold water.
7. After the formation of the first bubbles, remove the pan from the heat.

Pour the dessert into bowls, cool. This delicacy goes perfectly with any cream sauce or whipped cream.

From frozen berries

From raspberries frozen for the winter, you can cook delicious and tasty jelly, which is no less fragrant and healthy than a dessert made from fresh berries.

Cooking time: 20 minutes.

Ingredients:

• Water - 1 liter.
• Frozen raspberries - 250 grams.
• Starch - 50 grams.
• Sugar - 1 glass.
• Citric acid - 1 teaspoon.

Instruction:

1. Cooking jelly from frozen berries, in principle, is not much different from previous recipes. The main thing is to immerse the raspberries in boiling water, 200 ml for this purpose will be enough, still frozen, to save as much as possible. beneficial features berries, and juice flowing out during defrosting.
2. Next, the resulting raspberry mass should be cooled and ground to a puree-like consistency, which should then be rubbed through a sieve.
3. In a small saucepan, mix 600 ml of water and sugar, boil the syrup, put grated raspberries, citric acid and starch mixed with the rest of cold water into it.
4. Bring the jelly to a boil, then remove the pan from the heat.

Thanks to citric acid, raspberry jelly acquires a pleasant sourness. But you can do without this ingredient.

How else can you make raspberry jelly?

Prepare tender and delicious dessert can be not only from fresh and frozen berries, but also from raspberry jam. The principle of preparation is similar to the recipes presented in the article. Only in this case, you need to be careful with sugar, so as not to oversweeten finished product. Of course, the color and aroma will not be so pronounced, but the taste of the dessert will not suffer from this. A delicacy made from berries grated with sugar is also excellent.

Cook with pleasure.

Many people freeze berries for the winter, including raspberries. In this form, it retains all the beneficial properties and aroma. You can make delicious jelly from frozen raspberries and please your household with this bright and very healthy dessert.

Ingredients:

• 200-250 g frozen raspberries (you can use fresh berries, jam, preparation of syrup, juice, raspberry puree);
• 850 ml of water, including 1.5 cups in which starch will be diluted;
• 50 g of starch;
• 150 g of sugar;
• citric acid.

Cooking jelly from frozen berries:

It is no different from a recipe that uses fresh raspberries. It is important that the juice that is released when the berries are thawed gets into the boiling syrup. To preserve the maximum benefit from the berries, frozen raspberries are immersed in boiling syrup, then boiled, strained and mashed, after which the cooking of the jelly is continued.

If you do not like it when raspberry seeds are present in the jelly, you need to rub the berries through a sieve. 3 tablespoons of starch should be diluted in a glass of cold water and left for a while. In the rest of the water, you need to dissolve the sugar and heat the syrup to a boil until all the crystals are completely dissolved. As soon as the syrup begins to boil, raspberry puree and citric acid are added to it. Exactly lemon acid slightly extinguishes the sugary sweetness and gives the jelly a pleasant bright raspberry color.

Now you need to actively mix the starch diluted in water, and pour it into the jelly in a thin stream with constant stirring. The resulting mass must be brought to a boil and when the first signs of boiling appear, immediately turn off the fire. In order for the jelly to cool quickly, it is poured into bowls and glasses. If you want to get a thicker dessert, boil the mass for about ten minutes until it thickens.

• Many do not like the film that forms on the surface of jelly. It will not happen if the spilled jelly is sprinkled with powdered sugar or sugar.
• If you use to make jelly potato starch, the dessert will turn out transparent. Matte texture gives jelly corn starch. Since corn starch is inferior to potato starch in density, it is taken 2 times more than usual.
• It is necessary to dilute starch only in cold water, otherwise it will curl up from the high temperature and it will become simply impossible to stir the formed lumps.

Cooking jelly from fresh raspberries. Recipe #1

Ingredients:

• 60 g starch;
• water - 1 l + 150 ml;
• fresh raspberries - 1 cup;
• sugar - 200 g is enough

Practical part

1. Pour 1 liter of water into a saucepan. We put on fire and wait until the liquid begins to boil.
2. We wash the berries with running water. Be sure to remove the stems. We send the raspberries to a pot of boiling water. Pour sugar into the right amount. We reduce the fire to a minimum. Our berry-sugar mass should then 5 minutes.
3. Pour starch into a dry glass. Pour 150 ml of cold water there. Stir until starch is completely dissolved.
4. What are the next steps? Pour starch into a saucepan in a thin stream. Do not forget to stir. Cook for 2-3 minutes. We remove the dishes from the stove.
5. The resulting delicacy is poured into bowls, cooled. Now boldly proceed to the tasting of the drink.

Kissel from fresh berries. Recipe #2

Grocery set:

• water - 800 ml + 200 ml;
• 200 g fresh raspberries;
• starch - no more than 75 g;
• regular sugar - 150 g.

Cooking process

Required Ingredients:

• potato starch - enough 2 tbsp. l.;
• 200 g of frozen raspberries and cherries;
• sugar - 4-5 tbsp. l.

detailed instructions

Step #1. Where do we start? We take the berries out of the freezer. Weigh 200 g of raspberries and cherries. We wash our berries with tap water. We remove the stems. But the bones of cherries can not get. After all, they will not allow the berries to boil.

Step #2. Place cherries and raspberries in a bowl. Fill with cold water (1.2 l). Set fire to medium. We are waiting for the liquid to boil. Reduce the fire to a minimum. Now the berries should cook for 15-20 minutes. At the end of the process, add sugar - first one spoon, try, put another spoon. If you prefer drinks with sour taste you can use lemon juice.

Step #3. We have prepared berry compote. Now we turn it into jelly. To do this, we filter from the berries. Add 2 tbsp. l starch. As a result, we get a jelly of medium density. Pour it into mugs or bowls. Serve the drink with colored cocktail tubes. The glass can be decorated with a circle of lemon.

This recipe for raspberry jelly involves getting a high-calorie, but not heavy drink for the stomach. It is served warm or cold. It all depends on the time of year.

Raspberry jelly recipe for kids

Grocery list:

• water - 2 glasses;
• raspberry jam - 100 g is enough;
• starch - 1 tbsp. l.

Cooking

1. Cover the cup with a double layer of gauze. We begin to spread the jam little by little. This is done in order to avoid grains getting into the jelly. They are not needed there. We also make sure that the gauze does not sag.
2. We squeeze the jam. Discard the remaining bones in the gauze.
3. For 2 glasses of water, we recommend taking 1 tbsp. l starch. It must first be diluted in cold water. If this is not done, then the drink will not work for us.
4. Pour strained raspberry jam into a pot of boiling water. We are waiting for the liquid to begin to boil. Now, in a thin stream, pour the diluted starch into the saucepan. Stir the ingredients to prevent lumps from forming. When the jelly boils, turn off the fire and remove the pan from the stove. Let the drink cool completely.

Raspberry jelly for children is tender and extremely tasty. It can be served with crackers or cottage cheese casserole. We wish your kids bon appetit!

We talked about whether from starch, as well as fresh or To make the drink fragrant and tasty, certain points must be taken into account. Below are given helpful tips and recommendations:

• To prevent the formation of a film on the surface of the finished jelly, it is necessary to sprinkle it with powdered sugar.
• Corn starch has a lower density than potato starch. Therefore, we take it 2 times more.
• Do you need clear jelly? Then choose A matte-colored dessert obtained from corn.
• Not only fresh and frozen berries can act as the basis for jelly. Some housewives use dried fruit decoctions, syrups, milk and juices.
• Starch must be diluted in cold or cool water. After all, under the influence of high temperature, the product begins to curl. And the drink will turn out with unappetizing lumps.

Finally

Choose any raspberry jelly recipe and proceed to the practical part. Using different amounts of starch (from 1 to 3 tablespoons), you can prepare a fragrant drink or thick dessert for your household.

INFORMATION FOR PEOPLE WITH ACUTE AND CHRONIC PANCREATITIS:
Kissel is one of the best dishes, which can be used in case of illness gastrointestinal tract. The main benefit of jelly lies in the enveloping ability, in reducing the secretory activity of the digestive organs. But is it possible to drink raspberry jam jelly with pancreatitis? How to cook jelly, corresponding diet food with pancreatitis?

It’s easier to go to the supermarket, and there you can choose any jelly and raspberry jelly, including. However, all these semi-finished products contain artificial colors and flavors that are identical to natural ones. And this is harmful to everyone, especially harmful to people in need of medical nutrition.

Is it possible to kissel from raspberry jam with pancreatitis

Kissel from raspberry jam is tasty, healthy, corresponds to diet No. 5p. It can be drunk with pancreatitis, even if you have not entered a stable remission phase.

The recommended amount of raspberry jam jelly is 200 g. Kissel should be drunk warm and you should not drink hot or cold jelly. Any kissel, including raspberry jam, has a slimy texture, has healing property- envelops the walls of the stomach and intestines, preventing the release of digestive juices, including pancreatic.

Do not confuse: eating jelly from raspberry jam and eating fresh raspberries. Fresh raspberries contain acids and thus provoke an increase in the secretion of the digestive organs. Therefore, fresh raspberries are contraindicated in pancreatitis.

I offer you step by step recipe raspberry jelly made from jam

Kissel from raspberry jam Recipe

Ingredients:

• potato starch - 2 tbsp. l. with a slide (maybe a little more);
• fresh raspberry jam (you can twist raspberries with granulated sugar) - 100 g
• purified drinking water - 1 liter;
• granulated sugar - 50g (to taste and desire).

How to cook raspberry jam kissel:

1. Morse is ready.

• Pour into the saucepan required amount water and bring to a boil. Let's take it off the stove.
• We put the jam in the water, stir and filter. Let's taste it. If the juice is not sweet enough, then add sugar to taste. Cool and strain through a fine sieve. Raspberries contain small bones, the presence of which is unacceptable for pancreatitis.

1. We breed potato starch. Pour starch into cooled boiled water and mix until a homogeneous consistency. If you put more starch than indicated in the recipe, then the jelly is thicker.
2. We cook kissel from raspberry jam.

• bring the raspberry juice to a boil again, reduce the heat to a minimum value;
• pour the diluted potato starch in a thin stream and stir vigorously so that jelly clots do not appear;
• Bring to a boil again, but do not boil;
• We remove from the stove;
• Cool until warm and serve.

Enjoy your meal!

Calorie jelly from raspberry jam

Calorie content of 100 grams of a dish - kissel from raspberry jam - 62.6 kcal

I think it's clear that this is an average. If you cook thicker jelly and put more sugar, then the calorie content will increase. If the jelly is liquid, like compote, and there is no sugar at all, then the calorie content of raspberry jam jelly will be less. The calorie content of jelly will also depend on the calorie content of the jam.

• Proteins -0.06 g
• Fats -0.02 g
• Carbohydrates - 12.3 g
• B1 -0 mg
• B2 -0 mg
• C -0 mg
• Ca -0 mg
• Fe -0 mg

You can modify this recipe and use any jam like strawberry, apricot, etc.

Fresh raspberry kissel

If you don't have raspberry jam, you can use fresh berries. Mix raspberries with sugar in a ratio of 1: 1, rub through a sieve. Next, cook jelly using pureed raspberries according to the above recipe.