How to cook delicious jelly from frozen berries? Berry jelly: recipe for making at home. How to cook jelly from frozen berries Cook jelly from berries recipe

If you decide to make jelly from frozen currants or any other berry in the middle of winter, our recommendations will help you brew an excellent drink, healthy and tasty.

Kissel has been known for its benefits since ancient times. Almost everyone has tried this drink at least once in their life. It can be served as a dessert after the main meal, or as a hearty meal on its own.

Traditionally, it was prepared on the basis of cereal decoctions that were fermented. Nowadays jelly is prepared mainly with starch, but this does not lose its taste and benefits.

It goes perfectly with this healthy jelly homemade baking. look: step by step recipe, very tasty!

Everyone in my family loves this drink. Sometimes, to prepare it, I simply buy a semi-finished product at the store, dilute it and pour it into boiling water. But still, I often enjoy making homemade jelly - it’s much tastier and healthier. Firstly, you can take into account all the preferences of the household: make it blueberry, raspberry, orange, and secondly, make the consistency the one that I and my family like best.

In the summer, of course, there is much more scope for the taste fantasies of my jelly. And in winter I take out the berries from the freezer that I specially laid for him. During periods of viral diseases, I make currant jelly, since this berry is rich in vitamin C, which our immune system needs.

1. 200 g frozen blackcurrants,
2. 3 tablespoons potato starch,
3. 6 tablespoons sugar,
4. A little more than two liters of water.

Preparation of currant jelly:

I pour two liters into the pan at once, and it takes 150 grams to dissolve the starch in it. I don't defrost the berries. I just immediately put them in a saucepan, fill them with 2 liters of regular water and put them on the fire. While the water is boiling, I dilute the starch. To do this, I take some warm boiled water. It dissolves easily and quickly.

If you are making jelly at home for the first time and notice that the already diluted starch has hardened, do not be alarmed. Just stir it again with a spoon.
When the water with the berries begins to boil, I add sugar. Considering that currants themselves are sour, this amount of sugar is quite enough. The jelly turns out sweet with a pleasant sourness.

I'm waiting for this one berry compote will boil. After which I let it simmer for another 7 minutes.
Now you need to do the “dirtiest” work in the process of preparing homemade jelly: strain the berry broth. I do this through regular gauze. I throw away the remaining berries, and pour the broth back into the pan and put it on the fire. Literally immediately pour in the diluted starch and quickly mix.

During this time, the almost finished jelly has time to boil. Let it sit on the fire for 3-4 minutes; you shouldn’t keep it longer. Under the influence of temperature, starch will lose its viscosity, and your jelly will turn into starch compote. I pour it into mugs, let it cool a little and serve this delicious drink family.

You can also bake something delicious to go with this jelly - and your family will happily have a snack. Useful, simple and fast!

Kissel is a wonderful dessert. Of course, in the summer it can be prepared from fresh berries, but in winter and spring you can use frozen ones. It's better to take juicy berries, such as red and black currants. The taste of the jelly is very rich. Some people like a more liquid version, others a thicker one. For liquid jelly, 2 tbsp is enough. spoons of starch per 1 liter of water. If you like very thick jelly, then you need to put 4 tbsp. spoons of starch per 1 liter of water.

Prepare the necessary products.

Thaw the berries. Rub the berries through a sieve or mash and strain the juice through cheesecloth.

Pour water into a saucepan and bring to a boil. Throw the berry pulp into boiling water and cook over medium heat for about 10 minutes.

Strain the resulting compote.

Add sugar to the strained compote and bring it to a boil.

Dissolve starch in berry juice.

With one hand, pour the berry juice with starch into the boiling compote in a thin stream, and with the other hand, stir vigorously so that there are no lumps.

Bring to a boil, stirring all the time, and turn off. Delicious and aromatic frozen berry jelly is ready!

Bon appetit!

Every housewife simply must be able to prepare jelly at home. After all, it turns out not only much tastier than store-bought, but also healthier. Kissel is an excellent helper for colds, and is also useful for people with gastrointestinal problems. Don't forget about its nutritional value. This drink is prepared quite quickly and requires the most simple ingredients. Strawberries, raspberries, cherries, cranberries, currants, cherries - absolutely any berry and more are suitable for this wonderful drink. They can be either fresh or frozen. You can also try experimenting with combinations. So let's try to cook berry jelly together!

Ingredients for making berry jelly:

• berries - 300 g;
• starch - 3 tbsp. l (for medium jelly, for thicker jelly you need 4-5 spoons);
• water - 3.5 l;
• sugar - to taste.

Homemade jelly - Stage 1

Let's start with the berries. Wash them and place them in a three-liter or more saucepan with water. Even if the berries are frozen, place them as is. They will defrost in the process. We begin to cook our base for jelly over medium heat. Don't forget to cover it all with a lid. Because after boiling, the berries will begin to shoot out juice.

Stage 2

Then, after the water has boiled and the contents have cooked for about 20 minutes, add sugar to your own taste. Let it cook for about 5 more minutes.

Stage 3

Using a large spoon or something more convenient for you, squeeze and catch the berry pulp. If a small amount of berry particles remains, it’s okay. Continue cooking the jelly base over low heat.

Stage 4

While it is cooking, we are diluting the starch. To do this, take a cup, pour some cold water into it, add starch and stir.

Kissel is a gelatinous drink made from forest berries, natural juices or grains with the addition of a natural thickener. Kissel made from fresh berries and fruits cannot be compared with either the canned or frozen version. But where can I get them in the cold season? Let's get to know delicious recipes thick homemade jelly made from frozen ingredients.

Frozen strawberry jelly recipe

Give yourself a piece of warm summer in the middle of a harsh winter. To do this, during the berry season, freeze strawberries for the winter, and in winter enjoy the aromatic jelly made from pureed berries. To do this, chop ripe strawberries, place them in trays, cover with lids and place in the freezer. It’s easy to prepare jelly at home, all you have to do is take

Ingredients:

• 400 g frozen strawberries;
• two tbsp. l. starch;
• 6 tbsp. l. (or a little less) sugar;
• 2-2.5 liters of water.

Preparation:

1. Mix sugar with water and boil.
2. Then pour the strawberries into the pan, bring to a boil and remove.
3. Grind the strawberries in a blender (if frozen whole) until pureed.
4. Dilute the starch cold water.
5. First carefully add the thickener into the boiling compote, then the strawberry puree.
6. Bring the drink to a boil and turn off.
7. It is advisable to drink the strawberry gelatinous infusion after it has cooled.

Cooking cherry jelly from frozen berries

Frozen cherries for the winter are just as healthy as fresh ones. Its calorie content is only 48 kcal/100 grams, and valuable substances and vitamins are preserved after freezing. But so that the fruits do not lose for a long time beneficial properties, they need to be frozen using shock (instant) technology, already washed, dried, and not spoiled. Cherries with pits remain juicier in the freezer, and the resulting decoction is no different from a drink brewed in the summer with fresh fruits.

You will need:

• 2 cups frozen cherries (with pit);
• 1 tbsp. Sahara;
• 3 tbsp. l. starch;
• 2 liters of water.

Preparation:

1. Dissolve granulated sugar in boiling water, then add cherries.
2. While the syrup is boiling, prepare the starch by dissolving it in cold water and stirring until smooth.
3. After the cherries rise, wait a couple of minutes, then add the prepared thickener, quickly stirring the water.
4. Bring the drink to a boil, turn it off, then add a little more cherries, which will remain alive, improving the taste of the fruit dessert.

How to cook jelly from frozen currants

Black currant is the most common berry in our area, so it is easy to find in any garden. Its fruits are considered the most accessible source of vitamin C, and a huge amount of minerals and organic acids make currants indispensable in winter for replenishing the body. useful substances. Kissel with frozen black currants will strengthen the immune system and exhibit tonic and antiviral properties.

You will need:

• 450 grams of frozen blackcurrants;
• 3 tbsp. l. starch;
• 2-3 tbsp. l. Sahara;
• about 2 liters of water.

Preparation:

1. Without defrosting, place the blackcurrants in a saucepan, pour in half a glass of water, and boil.
2. Rub the fruits through a sieve and save the juice.
3. Return the grated currants to the pan, pour 1.5 liters of boiling water, add sugar, cook over low heat for 8-10 minutes, then combine with currant juice.
4. Meanwhile, dilute the starch with 1 glass of cold water, pour carefully into the boiling drink, stirring so that there are no lumps.
5. Boil the jelly for a couple of minutes and turn it off.
6. Let it brew for another 30 minutes, then drink to your health!

Kissel from frozen raspberries and cranberries

How to make jelly from frozen berries with starch so that it not only appeals to adults, but also becomes a child’s favorite dessert? To do this, you need to combine the berries correctly. Marvelous delicious combination it turns out if you brew a drink from raspberries and cranberries. You can use frozen whole or pureed berries.

You will need:

• 1 glass each of frozen cranberries, raspberries;
• 3 tbsp. spoons of starch;
• sugar - optional;
• 4 liters of water.

Preparation:

1. Pour water into a container and let it boil.
2. After boiling, add raspberries and cranberries, cook for no more than 10 minutes.
3. After the time has passed, strain the resulting drink; the berries can be removed - they are no longer needed.
4. Add the required amount of sugar to the berry compote and return to the heat.
5. Dilute the starch with cold water.
6. Wait until the compote boils, then stir the contents with a spoon clockwise while pouring in the starch. Make sure it flows in a thin stream.
7. After the drink turns into a clear thick broth, cook it for a couple of minutes, then turn off the heat.

If you want a light drinkable drink, add a couple of tablespoons of potato starch. For lovers of thick fruit and berry dessert, double the amount of thickener without adding water.

If you brew a gelatinous drink strictly according to technological map, then it will be not only tasty, but also a healing drinking dessert. To make the fruit broth have a delicate consistency and a pleasant taste, you need to follow some rules:

1. After boiling, the jelly should be immediately removed from the heat and allowed to brew under a closed lid.
2. Fruit decoction should not be cooked for a long time so that the vitamins are preserved. After adding the thickener, just bring it to a boil, and then immediately remove from the heat.
3. Remember that starch thickens as it cools. To get a thick fruit dessert, pour the liquid hot drink into bowls and let cool.
4. If you cook jelly with sweet berries, add a little citric acid to dilute the taste.
5. Whipped cream thick fruit dessert will add a subtle taste. You can pour it over ice cream, pancakes, pancakes, and freshly baked pastries.

Kissel is one of the national Russian drinks, which is prepared not only in our country, but also abroad. Only each country has different jelly recipes. Each country adds something different to the recipe. For example, in France they add vanilla, and in Germany they add cinnamon and cloves, which gives the jelly a special taste.

According to sources, jelly appeared more than 1000 years ago. But in those days it was prepared from grains. This drink was more like jellied meat than jelly. It was elastic and was cut into pieces. Russians loved this drink, which is why the profession of kiselnik appeared. Kissel got its name from the word “sour” because it had a sour taste due to fermentation. They began to prepare jelly from starch after Peter the Great brought potatoes to Russia. To prevent the drink from being so sour, honey, jam and other sweet ingredients were added to the jelly.

Today there are a large number of recipes for making jelly. Usually jelly is prepared from frozen berries, fresh berries and fruits. Frozen berry jelly contains a large amount of vitamins and microelements necessary for the body. The substances contained help improve digestion, despite the fact that jelly is a high-calorie drink.

Frozen berry jelly with vanilla

Compound:

Preparation:

• Bring the water to a boil, then add the grated lemon zest, vanilla and sugar. Let the syrup simmer a little.
• Then add the frozen berries to the syrup.
• Bring frozen berry jelly to a boil and cook for another 5 minutes. Taste the jelly and, if necessary, add a little more sugar.
• In a separate bowl, dissolve the starch in cold water.
• Turn off the heat under the saucepan with jelly and slowly pour in the starch dissolved in the water. Stir the drink all the time while pouring.
• Kissel is ready! All that remains is to pour it into mugs and serve. Just remember that jelly is best served cold!

Frozen berry jelly with mint

Compound:

Preparation:

• First, defrost the berries. To do this, fill the frozen berries with cold water in a separate bowl.
• When the berries are defrosted, transfer them to a saucepan, add water and put on fire.
• When the water in the pan boils, reduce the heat, add mint leaves and sugar, cook the jelly until the water turns the color of the berries. This is necessary so that the jelly turns out beautiful and tasty.
• While the berries are cooking, in a separate container, dissolve the starch in a small amount of boiled water.
• The starch is poured into the pan in a thin stream, and the jelly is constantly stirred so that no lumps form. The thicker you want the jelly, the more starch you need to add.
• After the jelly is cooked, cool it and serve.

Kissel from frozen raspberries and cranberries

Compound:

Preparation:

• Place a pot of water on the stove and bring to a boil. Add berries to boiling water and cook for 15 minutes.
• Strain the drink through a colander with cheesecloth and add sugar. Place the drink back on the stove.
• Before the jelly boils, dilute the starch in a small amount of cold water in a container.
• After the drink boils, check the jelly for sugar content; if necessary, add a little more sugar. Then twist the jelly clockwise with a spoon.
• Take a bowl of diluted starch in one hand and a spoon in the other. The starch is poured into the pan with the future jelly in a thin stream closer to the edge of the pan and stirred in a circle with a spoon.
• After boiling, the jelly should cook for another 2 minutes, while continuing to stir the drink.
• After cooking, the frozen berry jelly is cooled and served.

Frozen berry jelly with lemon and cinnamon

Compound:

Preparation:

• Make syrup from water and sugar.
• Add frozen berries to the boiling syrup and cook for 2 minutes.
• Stir the jelly and taste. The drink should be a little sour.
• If there is not enough acid in the berries, add lemon juice or citric acid.
• Dissolve the starch in 0.5 cups of cold water and carefully pour into the drink, stirring constantly.
• Bring the jelly to a boil, but do not boil, and add cinnamon.
• Frozen berry jelly can be served warm or cold.

Cranberry jelly from frozen berries: recipe

Compound:

Preparation:

• Rinse the cranberries with boiled water and rub through a sieve.
• Filter the resulting cranberry juice through cheesecloth.
• Pour water over the cranberry pulp, place on the stove and bring to a boil. Strain.
• Cool one glass of cranberry broth and dissolve the starch in it.
• Pour cranberry juice into the broth, add sugar and boil.
• Dilute the starch in a chilled drink and add to the boiling broth.
• Add vanillin and bring the jelly to a boil.
• Cool and serve.

Now you know how to make jelly from frozen berries and you can safely treat your guests to jelly.