Kissel from jam | The recipe of your dishes

Kissel from jam

jelly in a glass

Kiseliz jam — is not only delicious, but also very useful drink. Kisel is recommended to use for people suffering from various diseases of the gastrointestinal tract, such as gastritis. Nutritionists advise eating jelly people with excess weight, because it is a long time gives a feeling of satiety.

jelly with berries

The most useful are berry-fruit jelly, because they contain the maximum amount of vitamins and amino acids. Today, for the preparation of the jelly can be used as fresh fruit, and any fruit and, of course, jam. The main advantage of this dessert is that it can be prepared even in winter, because the fruit will come again soon season, and thus the new preservation. And to jam over the years is not standing in the pantry, from it you can cook a delicious and very useful jelly of the jam.

Cherry jam

Jelly with apple and cherry jam

Kissel, for the preparation of this recipe is to be used, it turns out very tasty, also it helps to significantly improve the work of the pancreas.

1 liter of boiled (cold), some water,
1 tbsp. l. starch,
2 or 3 apple,
3-4 tablespoons. l. cherry jam,
white sugar — a little taste.

First, take a pot and fill with water, put on the stove and leave it for a while, until the water boils. Then my apples carefully and peeled, then cut into cubes not very big and we shift into a pot that already has to boil water. About a couple of minutes to add apples and jam itself (preferably cherry jam seedless).
Kissel constantly interfere and cook on minimum heat. Almost at the very end of cooking add the sugar and starch. After 5-7 minutes, turn off the heat and remove the pan from the stove to the jelly.

Strawberry jam

Jelly with strawberry jam

Jelly made from strawberry jam, be sure to enjoy the children and will be a great treat for the guests.

1 tbsp. l. starch,
3 tablespoons. l. white sugar,
1 pinch of citric acid,
3-4 tablespoons. l. jam,
1 liter of boiled (cold) waters.

In hot water breed a few tablespoons of strawberry jam, then pour the mixture into a saucepan and put on a small fire, cook for 5-7 minutes.
After this time, we filter the finished syrup using a fine sieve, further introduce citric acid and sugar, all carefully stir until the sugar has dissolved.
While yet to be brewed syrup, starch breed in water (water must be cold!).
The syrup add the starch dissolved and set the mixture on fire, give a boil. Next jelly remove from heat and leave for a while, so it can cool down well and brew.

raspberry jam

Jelly with raspberry jam

From raspberry jam may get very liquid jelly, so you need to add more starch.

3-4 tablespoons. l. starch,
2 liter of boiled (cold), some water,
Jam — to taste.

Bank of jam

To make jelly had uniform consistency, and it did not get raspberry seeds, we take a deep bowl, cover with gauze. Then we begin to spread jam on the gauze, thus it is necessary to hold very well gauze (it is better to ask someone to help) to prevent slack. Now squeeze jam — all the bones must remain in the cheesecloth.
In advance in the water (cold!) We plant starch and leave on time. In a saucepan pour the water and place it on the stove, give to boil. Once the water begins to boil, pour in a pan thin stream of jam, and after 5 minutes, add the starch.
Kissel must constantly interfere and make sure that the starch is not formed lumps. Once the pudding comes to a boil, remove from pan fire and leave to cool.
The cooled raspberry jelly can be served with a loaf of bread or any cookies, it turns out very tasty!

currants on a plate

Jelly and jam of currant

This recipe jelly is universal, because for its preparation can be used not only preserves, but also fresh currants, twisted in a meat grinder with a small amount of sugar.

4, 5 can be art. l. starch,
3 liters of boiled (cold), some water,
jam currant — to taste,
citric acid — a bit on the tip of a knife.

currant jam

First, take the jam and dissolved in water (2.5 liters) — make juice. Then it is necessary to take a fine sieve and passed through his juice.
Saucepan with Morse put on a plate and leave for a while, until it boils. Once the liquid starts to boil, add a little lemon juice in acid (it is important not to pour too much acid, as there is much risk to spoil the taste of the future of jelly).
In 500 ml of water (boiled!) Breed starch, and then adding a thin stream into boiling juice, the mixture must be constantly disturb that starch is not lost in lumps.
Bolted to a minimum the fire, it is important not to boil Kisel. After 5 minutes, turn off the heat and remove the pan from the stove to the jelly. The result is a slightly watery jelly, but in order to make it more dense, you just add more starch.

jars of jam

Jelly and jam

Doctors recommend warm jelly drink when a sore throat, since it gently envelops throat mucosa, resulting in not only reduces pain, but also cough disappears.

. ¼ of teaspoon. citric acid,
2 tbsp. l. starch,
1 liter of boiled (cold), some water,
2 tbsp. l. white sugar,
200 g of jam.

First, take a small saucepan and pour 3 liters of water, then diluted with jam (you can use almost any jam), and then put it on the stove. As soon as the liquid begins to boil, take a fine sieve and gently filtered through his juice (you can use cheesecloth).
Then in a pan add sugar, is now introducing citric acid, juice again put on the plate and give a boil.
In 250 grams of water breed starch and then slowly trickle introduce starch jelly, while constantly interfere mixture.
Once the pudding comes to a boil, remove it from the heat, poured into cups and leave to cool.



Kissel from jam Aronia

Jelly made from such a jam, it turns out very tasty, nutritious and beneficial, especially for children, because it contains large amounts of minerals and vitamins.

2 tbsp. l. white sugar,
¼ of hours. l. citric acid,
150 g of chokeberry jam,
2 tablespoons. l. starch,
3 tablespoons. boiled (cold) waters.

In a saucepan, pour 3 cups of cold water and divorce in her jam, and then put on a plate and leave for a while, until the liquid boils. Once the juice starts to boil, wipe it through a sieve.
To the resulting puree, you can add sugar, citric acid introduce further, and now again we bring to a boil pudding. Without ceasing to interfere, we pour starch that breed chilled juice, wait until the jelly will not boil, then remove from heat.
Serve chilled pudding, sprinkled with powdered sugar per serving.


cranberry jam

Kissel from cranberry jam

This pudding turns out very tasty and healthy, besides preparing it easily and quickly.

2 tbsp. l. starch,
¼ of hours. l. citric acid,
1 tbsp. l. white sugar,
3-4 tablespoons. boiled (cold), some water,
2/3 Art. cranberry jam.

First, take boiled water, slightly heated, then we breed it jam. The mixture was put on a plate and leave until it boils. Then, through a grind all jam berries, to result in a puree smooth.
Then add the puree, citric acid, sugar, and again introduce a pan with sauce put on the stove, stirring constantly, bring to a boil pudding.
At this time, take part a glass of cold boiled water and diluted starch in it. Once the jelly boil, without ceasing to interfere with, introduce a thin stream of starch. Cook jelly for 5 minutes, it is important to avoid boiling.


Jelly with jam and wine

The basis of preparation of the drink for adults will jam, but the fresh berries or fruit can be used if desired. It allowed to add not only the potato, but also corn starch, but in this case, the amount of thickener must be increased exactly twice (if specified in the recipe two spoons, then add 4 spoons cornstarch).

20 grams of white sugar,
60 g of any jam,
2 tsp.. starch,
1 tbsp. boiling (hot) some water,
150 grams of red wine.

jelly with berries

First, take a small saucepan and pour it with water, put on a plate and give a boil. Once the water boils, add the wine and put the mixture on low heat. At the same time introduce a sweet syrup and jam (it is necessary to remove all the fruit in advance), fill with sugar.
While on a slow fire will languish liquid, take the starch and diluted with boiling water, then quickly add to the pot. Once the jelly starts to a rolling boil, turn off the heat and remove the pan from heat, leave the liquid to cool.
If you wish to color jelly it was more complete, you can add just a pinch of citric acid, but it is an optional ingredient.
This pudding can be cooked with berries, remaining after being used jam syrup. In this case, it is necessary to pour the syrup into a pan, and a few minutes later with a slotted spoon to remove the berries and rub them through a sieve to puree happened.
Fruit puree put back in the pan with the future of jelly and continue to cook as described above. To taste the jelly was more saturated and vivid, you can add a couple of handfuls of virtually any fresh or frozen berries (berries should be chosen according to the type of jam).

cherry jelly

Kissel with cherry jam

Kissel with cherry jam helps with various diseases of the throat.

2 tbsp. l. lemon juice,
750 g of boiling water,
70 g of cherry jam,
1.5 st. l. starch,
15 g of sugar.

First, boil the water and then add to it the jam and mix everything well. Approximately 250 grams of the liquid is poured into a separate container and leave for a while.
Sweet syrup is passed through a sieve and remove all precipitated pulp, since it is no longer needed. In a glass of syrup left on time introducing starch and mix thoroughly until it is completely dissolved.
The jelly add starch syrup and stir, cook on low heat. As soon as the mixture begins to boil, add the sugar and fresh lemon juice. Cook pudding a couple of minutes, then remove from heat, leave to cool, and you can bring to the table.

glass jelly

Some tips from experienced cooks:
— to cook a thick jelly, 1 liter of some water is necessary to take 3 table spoons of starch, 2 tablespoons of semi-liquid, and liquid for 1 spoon;
— Add a bit of citric acid is necessary, so that the color of the jelly will be more saturated and vivid, and the taste becomes more interesting and richer;
— Before entering into jelly citric acid, it should be diluted in a little water;
— It is possible to plant starch as plain boiled water and milk;
— At its own discretion and taste you can easily change the amount of added sugar or does it not put, if the jam is used quite sweet;
jar with cherry jelly

— So as not to form a foam on the surface of the jelly, you need to top it sprinkle with sugar;
— Be diluted starch in cold water, while the syrup to boil and mix before adding to the jelly as starch eventually begin to settle to the bottom;
— To not appear in jelly lumps need to be diluted with starch, strain through a sieve;
— If instead of water will be taken as a basis for the milk, it is necessary to pre-boil with sugar and only then allowed to add jam. To make the taste of milk jelly interesting before feeding need to sprinkle it on top of ground cinnamon;
— To add flavor back in the hot pudding introduced citrus zest, vanilla or almond essence (just a couple of drops);
— Prepare the jelly is completely out of any jam no matter what its preparation for use fruits and berries.

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