How to cook jelly from starch and frozen berries?

Kissel is a thick, jelly-like drink. It is much more useful if you cook it yourself on the basis of starch and berries.And the chance to use frozen raw materials makes it possible to enjoy a tasty and healthy drink all year round.

Initially, kissel was prepared on the basis of cereals on water or milk. Later they began to put sugar and berries. The chemical composition of berry jelly is heterogeneous - it all depends on the berries used. The same applies to calories.

If we talk about some average indicators, the energy value of the drink is 55-70 kilocalories per 100 ml. At the same time, the balance of BJU is represented only by carbohydrates. Protein and fat dish - originally kissel served as a main course or dessert - does not contain.

The main vitamins are vitamin C, E, A. They are the ones that are present in most berries. The mineral composition is represented by potassium, iron, calcium, phosphorus. In addition, the composition of the drink contains ash and starches, sugar.

Kissel has the ability to envelop the gastric mucosa, so that it is possible to protect its walls from negative effects. The drink is recommended to include in the menu with increased acidity of the stomach, gastritis, ulcers. Its regular consumption allows you to avoid the development of dysbiosis. In short, kissel forms a protective layer on the gastric walls that prevents aggressive components from irritating the organ.

Kissel is useful for postponed gastritis, dysbacteriosis, helps to relieve discomfort after heavy, spicy and pickled food.

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Kissel is a nourishing and thick drink with a high calorie content. It can replace a full meal if necessary, well satisfy hunger. Kissel is recommended when weight gain is needed - in childhood, with a lack of body weight, after suffering diseases.

In this case, the drink is quite easily absorbed, so the jelly can be recommended during the period of illness and recovery, after suffering injuries and operations. The product will saturate the body, but will not require a lot of power to digest. And the berries contained in it will give an additional portion of vitamins and trace elements, strengthen the immune system.

Depending on which berries are added to the pudding, it has one or another property. Thus, cranberry drink is considered an effective antiviral and immuno-strengthening agent. Cranberry kissel is recommended during the period of seasonal colds, it is suitable as a warm drink for acute respiratory infections and flu.

Cherry jelly has a pronounced bactericidal and antiseptic properties. It removes poisons and toxins from the body, is useful for respiratory diseases. Regular consumption allows you to improve the work of blood vessels, helps to keep hemoglobin levels within the normal range.

Blueberry kissel is recommended for eye diseases, reduced visual acuity, as well as the prevention of such troubles.

Mountain ash kissel drink with diseases of the liver, gallbladder. The presence of berries also tones the body, gives strength and energy. In addition, the drink soothes the nervous system, gives a healthy and sound sleep.

Contraindication to the consumption of jelly on the basis of starch and berries is the individual intolerance of one of the components of the product. Due to the high sugar content, it is not recommended for diabetes, but due to its high caloric content - for obesity.

When using sour berries (cherries, currants, lingonberries), you may have to reduce the amount of drink consumed with increased acidity of the stomach. Despite the use of the drink for the digestive organs, berry-based kissel is not recommended for acute stages of the gastrointestinal tract (gastritis, ulcer).During this period, preference should be given to other varieties of kissel - dairy, oatmeal.

During pregnancy, a small amount of jelly is not prohibited. However, it should be borne in mind that it fastens. And a woman in a position, especially in the first and last trimester of pregnancy, is already prone to constipation. It is not recommended to drink jelly even if the fruit is large.

During lactation, kissel is allowed only if its use does not provoke a deterioration of the child’s well-being (intestinal colic, changes in stool).

Cooking jelly from frozen berries does not take much time and effort, and also does not require great professional skills.

Regardless of the recipe used, you can select 4 main ingredients:

• water that provides the dissolution of the components and the liquid consistency;
• starch, acting as a thickener and providing a characteristic jelly-like consistency;
• sweetener (usually sugar);
• frozen berries that enhance the benefits of the drink, giving it a particular taste.

The proportions of liquid and starch depend on the desired degree of thickness of the finished drink. So, for the preparation of a thick drink for 1 liter of water is taken 80 g or 3 tablespoons of starch. The resulting drink can be poured into bowls and served with a dessert spoon, it is impossible to drink it in the usual sense of the word.

For a less thick version, the amount of starch is reduced to 2 tablespoons (45 g) for the same volume of water. Unlike a thick drink, it needs to be cooked for a smaller amount of time. Such kissel is poured into glasses, but it must also be served with spoons.

Liquid jelly, which is convenient to drink, requires 30 g of starch per 1 liter of water. This is about 1 tablespoon of a hill.

If the jelly is prepared for children, then on request of the flow chart the starch content should be no more than 1.5 g of starch per 100 g of product.

For kissel it is best to take potato starch. However, rice is also suitable, if the transparency of the drink is unimportant. It makes the structure more viscous. Corn starch can also be added to kissel, but the beverage will become cloudy. The peculiarity of corn starch is that it makes the jelly more tender.

Currant is the record for the content of vitamin C in berries and fruits. It surpasses perhaps dogrose. Adding currant berries to the drink will significantly increase its cough and firming characteristics.

In addition, the dish contains other vitamins, pectins, potassium, magnesium, iron. The drink will have a characteristic blackcurrant aroma (if, of course, it is made from dark berries) and a pleasant sweet-sour taste. Caloric value is 60-70 kcal, but here the amount of sugar plays a big role. The level of sweetness can be adjusted to your taste.

For cooking you will need:

• 600 g of frozen berries (red, white or black currant);
• 150 grams of sugar;
• 4 tablespoons of starch;
• 1.5 liters of water.

From the specified volume you need to pour a glass of water, bring the remaining volume to a boil and put berries in it. Then 5 minutes, then add sweetener and let it dissolve.

In a glass of cold water to dissolve the starch and enter the composition in a thin stream in a liquid with berries. Stirring, bring the jelly to a boil, then remove from the heat, distribute in glasses and cool.

Kissel can be boiled for children during the cold season, because raspberries are known as the primary means in the treatment and prevention of viral respiratory diseases. In addition, most children love raspberries, and its sweetish scent will remind you of summer and lift your spirits.

Calorie drink slightly lower, although also largely due to the amount of sweetener.Although, since raspberry itself is a sweet berry, less sugar is required. On average, nutritional value is 35-40 kcal per 100 ml.

Ingredients:

• 400 g of raspberry;
• 3 tablespoons of sugar and starch;
• 4 liters of water.

Water (200 ml) needs to be poured and starch mixed in it. Boil the remaining liquid, throw berries into it and boil for 5-7 minutes. Then the composition needs to be filtered, the cake should be thrown away, and the raspberry juice should be returned to the fire. Introduce sugar and wait for it to dissolve.

It remains only to slowly pour in water with starch, constantly mixing the jelly, and bring the drink to a boil. Turn off the heat, cool.

Blueberry jelly can also be recommended for children, especially schoolchildren. It is also useful for adults who spend a lot of time on a computer. The fact is that the berry has a beneficial effect on the organs of vision, allowing even to improve partially lost vision.

Calorie berries are small, but the presence of starch and sweetener still increases the energy value of kissel. On average, it is equal to 70-80 kcal.

Composition:

• 500 g blueberries;
• 5 tablespoons of starch;
• 3-4 tablespoons of granulated sugar;
• 2 liters of water.

In general, the cooking technology is not much different from the similar process of cooking currant jelly. It is necessary to boil water (with the exception of a small amount), add sugar and berries.

In cold water, dilute the starch, which is introduced into the boiling berry syrup. Wait until bubbles appear and remove from fire.

Forest strawberries will give the drink a fragrant aroma and enrich it with ascorbic acid.

Formulation:

• 500 g of wild strawberry berries;
• 2 tablespoons of starch;
• 3 tablespoons of sugar;
• 2 liters of water.

Part of the strawberries need to be postponed, and the second half of the berries put in sweet boiling water. Mash the rest quickly in a puree and add to the liquid. There also enter diluted starch in cold water. Then jelly on fire for a couple of minutes and leave to cool.

This drink is useful for diseases of the upper respiratory tract, because it has an antiseptic and antibacterial effect, demonstrates an expectorant effect. In the complex treatment of anemia and its prophylaxis in case of capillary disease, a kissel from this berry is also prescribed.

To prepare the jelly will need:

• 500 g cherries;
• 4 tablespoons of sugar;
• 2 tablespoons of starch;
• 2 liters of water.

If the berries in the previous recipes were poured into boiling water in a frozen state, then in this case it is required to first defrost the cherry. It is better to give her time to defrost the natural, putting a bowl of cherries on the bottom shelf of the refrigerator.

Next, from the thawed cherry to remove the twigs and bone, then pour over hot water. The following stages of the process are already known - to prepare syrup from water, sweetener and berries. In the boiling composition add starch, previously diluted in a glass of cold water. Once again bring the mixture to a boil and remove from the heat, cool.

This drink harmoniously combines cranberries, cranberries and sea buckthorn. These berries - the most powerful tool to strengthen the immune system. The drink is also useful in the recovery period after illness or surgery. With a strong antioxidant effect, it cleanses the body of toxins and toxins.

It includes:

• cowberries and cranberries for half a piece;
• 1 cup of sea buckthorn;
• 150-200 g of sugar;
• 4 liters of water;
• 3 tablespoons of starch.

Dissolve starch in a glass of water, boil the rest together with sugar, cranberries and lingonberry for 5 minutes after boiling water (you need to put the berries in boiling liquid). After that, filter the liquid, squeeze out, throw out the berry cake.

At this time, knead sea buckthorn in mush and add it to the filtered composition. Return it to the stove, add starch and cook for another 3-5 minutes.

For this kissel, sea buckthorn berries should be allowed to thaw, but not completely. They just have to become soft.

Ingredients:

• 1 cup of sea buckthorn;
• 180-200 g of granulated sugar;
• 3 glasses of water;
• 2 tablespoons of starch.

Cooking sea buckthorn jelly looks like this:

1. Sea-buckthorn berries need to be mashed - this can be done manually, for example, using tolkushki or using a blender;
2. boil syrup out of water and sugar, put sea buckthorn gruel into it;
3. enter dissolved starch in cold water, cook for 3-5 minutes.

Long-term heat treatment will destroy the beneficial components of frozen berries, so they should not be boiled for more than 5-7 minutes. Such a short-term effect also preserves the berry taste of kissel and the richness of its hue.

The pinch of citric acid added during the cooking process can improve the taste of berry-based jelly.

The density of the drink is directly proportional to the amount of starch in it. As already mentioned, when cooking kissel at home, starch must be well dissolved first in cold water, and only then introduced into the boiling berry mass. In this case, mix the jelly correctly at this time to prevent the formation of lumps.

After this, it is important to prevent boiling of the pudding. If this happens, the starch will disintegrate into glucose, and the jelly will become liquid. After the introduction of starch should keep the composition on fire for no more than 1-2 minutes.

Because of the high acid content in the berries, boil the kissel in enamel pot. Upon contact of the berry composition with the metal, the drink will oxidize, which will not in the best way affect its taste. For stirring, it is recommended to use a wooden spoon or spatula.

Kissel does not tolerate freezing and reheating, store it in finished form should be no more than 2 days. After that, the drink begins to exfoliate, grow cloudy, lose its taste and healing properties. Given the ease of preparation and availability of ingredients, it is better to prepare a drink at one time.

When freezing berries for jelly or other culinary purposes, pack them in a bag or containers in small portions. This will allow each time to open a new container and avoid multiple freezing and thawing of the product.

Instead of starch, you can use oatmeal, rice or flax flour. The texture of the drink will not change, but it will become more cloudy. At the same time, the requirements for the quality of flour should include its friability, first-rate, no impurities.

Starch can also be replaced by gelatin or agar-agar. They should be diluted in cold water and poured into berry syrup, mixed and quickly turned off. It is important not to let the gelatin boil, because in this case it loses its properties. In its finished form, calorie content will decrease, but the drink cannot be called jelly in its true meaning. Rather, it is liquid jelly.

You can cook jelly not only from frozen, but also from fresh berries. The recipes described above remain unchanged in this case.

In conclusion, it should be noted that the starch and berry jelly is not just a drink, but a useful supplement that will strengthen the body. Despite the fact that it is prepared a little more difficult than analogue in briquettes, this drink has a more pronounced taste.

To learn how to cook frozen currant jelly, see the following video.