Frozen berry jelly, a recipe for delicious jelly. Jelly made from fresh, frozen or canned cherries with starch

Fruit and berry jelly is not only very tasty, but also an incredibly healthy drink. It is recommended for use by people suffering from gastritis and stomach ulcers. It is cooked according to several different recipes, the most interesting of which will be described in today’s article.

Frozen or fresh berries are usually used as a base for jelly. Before starting the process, they are sorted and freed from seeds. The berries prepared in this way are poured with water, boiled and filtered. To obtain the desired consistency, add potato or corn starch to the drink. It is dissolved in a small volume of cold water, poured into a common pan and cooked until tender. As a rule, 1.5-2 tablespoons of starch are added per liter of liquid. It must be diluted while cooking the syrup. If you do this in advance, the starch will settle to the bottom of the bowl.

Some housewives replace berries with homemade fruit compotes or jam. This does not make the taste of the finished drink worse. For greater flavor, the basic recipe for berry jelly is supplemented with cinnamon, vanilla, or any essence. You can add a little cognac or liqueur to a drink intended exclusively for adults. In jelly made from too sweet berries, you can put just a little citric acid. It will give the sugary drink a pleasant freshness.

If you are preparing jelly from frozen berries, then it is not advisable to subject it to prolonged boiling. In this situation, you can turn off the heat within a few minutes after adding the starch. Otherwise, the drink will turn out too liquid. To prevent a film from appearing on it, its surface is sprinkled with granulated sugar or powder.

As for serving, it is advisable to pour thick jelly not into ordinary glasses, but into special bowls. You can use fresh berries as decoration. The liquid drink is served in beautiful cups, the edges of which have been previously moistened with water and carefully sprinkled with granulated sugar.

Option with cherries

Of course, it is better to prepare such a drink at the height of the fruit season. But if you want to do this in winter, you can use frozen berries. This drink has excellent taste and will remind you of warm summer. To make cherry jelly at home, you will need a simple set of ingredients. Your kitchen must have:

7-8 tablespoons of sugar.
A couple of glasses of frozen cherries.
3-4 tablespoons of starch.
Liter of filtered water.

Sequencing

Before you cook jelly from frozen berries, you need to wait until the fruits thaw. After that, they are thrown into a colander and washed in cool water. If necessary, cherries are pitted. The berries prepared in this way are poured with cold water and sent to the fire. After the liquid boils, add sugar and cook for five minutes.

In the meantime, you can work on starch. Four tablespoons of this ingredient are dissolved in half a glass of cold boiled water, mixed well until the smallest lumps disappear and poured in a thin stream into the future berry jelly, the recipe of which will definitely take its place in your personal cookbook. The thickened drink is brought to a boil again and literally after a minute is removed from the burner. To prevent a thick film from forming on the surface of the jelly, it must be stirred periodically. It is served chilled. If desired, the drink is decorated with fresh berries.

Strawberry option

This is one of the most popular berries in our latitudes. In a good year there are so many of them that you can not only eat plenty of strawberries, but also freeze them for the winter. These homemade preparations make delicious and aromatic drinks. This simple strawberry jelly recipe involves using a minimal set of ingredients. In this case, you should have at hand:

6 tablespoons of granulated sugar.
Half a kilo of frozen strawberries.
A couple of full tablespoons of starch.
2 liters of filtered water.

Process description

Before you cook jelly from frozen strawberries, you don’t need to wait until they thaw. The fruits are immediately immersed in boiling sweetened water. As soon as bubbles appear on the surface of the pan again, remove the strawberries from the syrup and reduce the heat.

The berries themselves are placed in a blender and crushed to a smooth puree. After that, it's time to tackle the starch. It is dissolved in a small amount of settled water and poured into boiling syrup in a thin stream. Strawberry puree is also sent there. Almost ready-made berry jelly, the recipe for which is extremely simple, is thoroughly mixed, brought to a boil and removed from the stove. It is served chilled. For those who do not like too sweet drinks, we can recommend adding a little citric acid to the pan. It will give the strawberry jelly an unusual, pleasant flavor.

Option with lingonberries and cranberries

This vitamin drink can be brewed at home without any problems. Kissel made using the technology described below has a light sweet and sour taste and a pleasant aroma. To prepare it you will need:

Half a glass of cranberries and lingonberries.
3 tablespoons potato starch.
A glass of sea buckthorn and granulated sugar.
4 liters of filtered water.

Algorithm of actions

This recipe for berry jelly is so simple that even an inexperienced housewife can prepare it without any problems. Carefully place washed cranberries and lingonberries into a pan of boiling water and cook them over low heat for ten minutes. After this, the syrup is filtered through a sieve. The berries are thrown into a bucket, and the liquid is returned to the pan and combined with sugar and sea buckthorn, previously crushed to a puree-like state.

As soon as the future jelly boils, pour the starch solution into it in a thin stream and mix gently. After about five minutes, the pan with the prepared berry jelly is removed from the stove and set aside. This drink is served chilled.

Kissel is an excellent drink that is loved not only by children, but also by adults. Making jelly today is very simple. Earlier, when there was no starch, jelly was made from oats or peas, and then they were so sour that they called this drink “jelly” from the word sour.

But today sour jelly is very rarely remembered. Everyone is accustomed to drinking sweet jelly made from starch and fruit. This drink is a great alternative to the usual compotes, which can sit in refrigerators for a long time and no one touches them, but as soon as you cook jelly from the compote, everything immediately ends.

But today you can cook jelly from almost any berries, fruits and even vegetables and cereals. Yes, yes, jelly is also made from cereal crops, for example, you probably haven’t heard of oatmeal jelly, but it exists and in some areas it is especially popular.

There are benefits from jelly and it is obvious. Firstly, it contains a lot of vitamins, which is especially nice as spring approaches when there are few vitamins left in the body and vitamin deficiency begins. Secondly, it is sweet and thick and very pleasant to sip slowly on cold winter evenings. So, dear friends, let's start preparing this wonderful drink.

How to cook jelly from frozen berries and starch

Ingredients for making jelly:

Cooking process.

Pour two liters of water into a saucepan and put on fire. Place the berries in a saucepan without defrosting.

Bring the water with the berries to a boil and boil the berries for no more than 5 minutes.

Add sugar and stir so that it dissolves faster.

Dilute the starch with cold water and pour it into boiling water, stirring constantly to prevent the starch from clumping together.

Bring to a boil over low heat and simmer for another three minutes.

Then turn off the fire. Cover the pan with a lid and let the jelly cool.

Attention, do not drink hot jelly. Firstly, you will get burned, and secondly, you will not get any pleasure.

Frozen cranberry jelly

Thank God it’s not a problem to find cranberries in the country. Can be bought in almost any supermarket. And if you want, you can go into the forest and collect there directly from the forest pantry.

Cranberries are well stored frozen and, when defrosted, practically do not lose their beneficial properties. And therefore, from cranberries you can cook jelly on starch or just compote.

Cooking jelly based on cranberries and starch is so simple, and the main thing is that it is very difficult to force children to eat cranberries in their pure form, but as part of jelly it is easy. The kids then ask for more. So moms and dads, take our recipe into service and go ahead to saturate your children’s bodies with healthy vitamins, and at the same time don’t lag behind.

Cranberry jelly may seem really sour, so don’t skimp on the sugar, or even better, add some sweet berries to it. Raspberries, strawberries or something like that would work well.

In order to prepare cranberry jelly, it is advisable to pass it through a sieve. If the berry is frozen. Then you should defrost it on a sieve.

If you don’t want to pass it through a sieve, then a juicer will help you.

Now we have cranberry jam and juice into which we pour 4-5 glasses of delicious water and put this thing on the fire. Bring to a boil and simmer for 5 minutes.

Don't forget to add sugar. For 5 glasses of water you will need about 100 grams of sugar. After you have added sugar, be sure to taste the future jelly; maybe your cranberries are so sour that this amount of sugar will not be enough. So regulate the amount of sugar yourself.

Now you need to add starch. For 5 glasses of water you need 3 tablespoons of starch. You just need to dilute it first. Pour the required amount of starch into a dry glass and dilute it with water. Now pour the resulting water with starch into the boiling compote and mix. Bring to a boil, wait another 3-4 minutes and turn off the heat completely.

Now the whole recipe in brief:

The berries were thawed and passed through a sieve.

Add water to the berry jam and boil it. Approximately 2 liters of water.

3 tablespoons of starch were diluted with water and poured into the pan.

Boil for 3 minutes and end up with a delicious frozen cranberry jelly.

How to make jelly from oatmeal

Initially, jelly was made this way in ancient Rus' and the sick were soldered with oatmeal jelly. Because it was believed that this particular jelly has healing properties. But it was not in vain that the ancestors thought so, because oatmeal is a very healthy product. Recent studies have shown that oat-based drinks help heal stomach ulcers, treat gastritis and generally have a beneficial effect on the digestive system as a whole.

And so to prepare healthy jelly you will need:

2 cups oatmeal or oatmeal.

Flakes can and should also be used. The flakes can be made into flour by passing them through a coffee grinder or blender.

And so for 8 glasses of water you need 2 glasses of cereal. Pour warm water over the flakes and leave overnight, as it is better to drink this drink in the morning.

In the morning, the cereal should be passed through a sieve. The pulp will remain in the sieve, but what we need is in the cup under the sieve.

Your jelly is ready. It is important to know that this jelly cannot be heated or boiled. Because all healing properties will perish.

Oatmeal jelly recipe is long but delicious

Again, take two glasses of oatmeal flour. Yes, exactly torment. And fill them with warm water. Two glasses will take 1.5 liters of water.

We put a crust of black bread into the water so that the jelly can ferment. If you don’t have black bread on hand, you can pour in half a glass of kefir. And if you don’t have kefir, you can also use white bread. It is important here that the jelly ferments, or, as my grandmother says, starts playing.

In a day or two, the oatmeal jelly will ferment. Now you need to strain it through a fine sieve. And boil the resulting product. This is what remains under the sieve. Not like in a sieve.

You can add sugar, honey, butter to the jelly. It is important to know that this jelly will work if taken on an empty stomach. Watch the video and you will understand everything yourself.

How to make jelly from oatmeal

How to cook jelly from starch and jam

Jelly made from jam is simply a godsend for all housewives. After all, it often happens that you open a jar of jam, eat a little, and the whole jar sits in your refrigerator forever and it’s a shame to throw it away and no one eats it. But there is an excellent solution to cook jelly from jam and that’s it, the problem is solved. And they ate the jam and fed the family. Yes, that’s right, they fed me, because they eat jelly, not drink it.

Nutritionists generally advise consuming jelly to anyone who is overweight and eats a lot, as jelly is well absorbed and leaves a feeling of fullness for a long time.

So how to make jelly from jam? And everything is very simple.

For 4 glasses of water you need 3-4 tablespoons of jam. You can use any jam. Per liter of water 2 tablespoons of starch.

Place a pan of water on the fire.

Boil water and add jam to the boiling water.

Boil the jam with water for 5 minutes.

Dilute the starch with water and pour into the pan.

If the jam is sour, add about 50 grams of sugar per 1 liter of water.

Boil for another 5 minutes and the jelly is ready.

Let the jelly cool and serve.

This simple action will free your refrigerator from jars of jam.

If you liked our jelly recipe, share our article with your friends. And that's all, bon appetit everyone.

Naturally, neither their frozen nor canned version can compare with fresh berries and fruits. However, they have one undeniable advantage. For example, from seasonal berries and fruits you can cook jelly and compotes in long-known combinations. And these combinations are determined by the ripening period of specific fruits. After all, by the time the plums ripen, the cherries have already fallen off, and the strawberries will not wait for the same black currants or gooseberries. And in places where you can pick fresh cranberries, you will never grow apricots. So making cranberry-apricot compote or strawberry-cherry jelly from fresh berries is very problematic. But you can cook such jelly from frozen berries without any problems!

Of course, we are not pioneers. Our predecessors also stored vitamins for future use, but they did it differently. They made more and more jam and dried apples, pears, cherries and plums. What do we have? Yes, go to any supermarket! There you have cherries, and plums, and cranberries, and lingonberries, and currants, and strawberries... And all this is freshly frozen. Or you can skip going to the store and prepare seasonal berries for future use by freezing them yourself. Then you will definitely be able to cook the kind of jelly you want by coming up with your own recipe. Or you can choose any recipe from those proposed.

Frozen raspberry and cranberry jelly

A surprisingly pleasant combination of sour cranberries and sweet aromatic raspberries. By the way, this recipe for making jelly from frozen berries can be used as a basic one. In the same way, you can then cook jelly from cherries, lingonberries or plums.

Ingredients:

Cranberries – 1 cup;
Raspberries – 1 glass;
Potato starch - 3 tablespoons;
Water – 4 liters;
Sugar - at your discretion.

Preparation:

Pour water into a saucepan, put it on the stove and let it boil. Pour frozen berries into boiling water and cook for ten to fifteen minutes. After this, strain the resulting berry compote and add sugar to it. You can throw in the berries - we won't need them anymore. Put the broth on the fire again, and while it boils, dilute the starch with cold water.

Now comes the most interesting part. As soon as the broth boils, reduce the heat and begin to stir the contents of the pan with a spoon in a circle. At the same time, pour the diluted starch into the pan in a thin stream. Before your eyes, the broth will begin to turn into a viscous transparent jelly. Cook it for another two minutes and turn off the heat. Our beautiful, aromatic and delicious frozen berry jelly is ready!

Frozen sea buckthorn jelly

We offer you a recipe for a traditional Russian drink made from sea buckthorn. This drink is prepared very simply, although the recipe for its preparation is somewhat different from the previous one.

Ingredients:

1 cup sea buckthorn berries;
Partial glass of sugar;
2 tablespoons potato starch.
3 or 2.5 glasses of water.

Preparation:

We wash the berries and slightly defrost them. They shouldn't melt completely, but should be soft enough to mash. So, put the sea buckthorn in a bowl and crush them with a regular puree masher. You can also grind the berries in a blender.

Now take a pan of suitable volume, pour water into it and add sugar. Put the water on the fire and let it boil. Place crushed berries in boiling water, and then add starch diluted in cold water. Stir and cook the jelly for three minutes. That's all. Our jelly is ready!

Vitamin jelly from frozen berries

Another recipe for sea buckthorn jelly, but this time we will supplement it with other healthy berries.

Ingredients:

Half a glass of cranberries;
Half a glass of lingonberries;
1 cup sea buckthorn;
1 cup granulated sugar;
3 tablespoons potato starch.
4 liters of water.

Preparation:

Pour water into a saucepan and put it on fire. While the water is boiling, wash the frozen berries. Leave the cranberries and lingonberries whole, and grind the sea buckthorn into puree. We dilute the starch with cold water. When the water boils, add lingonberries and cranberries to the pan and cook the berries for about ten minutes. After this, we strain the broth, throw away the berries, put the pan back on the fire and add sugar and sea buckthorn puree to the broth. Again, wait for the broth to boil and, stirring it, add starch diluted with water. Cook the boiled jelly for no longer than five minutes. Cool and take a sample.

Frozen strawberry jelly

Recipe from the classic series. And considering that we will be making jelly from frozen strawberries, this is also a simplified version of it.

Ingredients:

400 grams of frozen strawberries;
6 tablespoons granulated sugar;
2 tablespoons potato starch;
2 liters (approximately) of water.

Preparation:

This jelly is prepared very, very simply. First, pour water into a pan and place it on the stove. Add sugar and wait for the water to boil. After this, put all the berries in the pan, wait for the water to boil again and immediately remove the strawberries. Now we transfer the strawberries into a blender and turn them into puree, and dilute the starch with cold water. Into the boiling broth, stirring it continuously, first add diluted starch, and then add strawberry puree. Stir, let the jelly boil and turn off the heat. Serve completely cooled.

If you cook jelly only from sweet berries, then add a little citric acid to it. The jelly will turn out tastier.
The thickness of the jelly depends on the amount of starch. The more you add, the thicker the jelly will turn out.
Kissel made from frozen berries does not like prolonged boiling. After adding starch, you can cook the jelly for no longer than five minutes, otherwise it will turn out very liquid.

This is how you can quickly and easily make delicious berry jelly. And frozen berries give us the opportunity to experiment with flavors and enjoy this pleasant and healthy drink even after the berry season has passed. Just don’t forget that you need to enjoy cooking. Bon appetit and success in your culinary career!

The methods of dry freezing food used in modern refrigerators make it possible to preserve the benefits of freshly picked fruits and berries until winter. What can you then prepare from such preparations? Everything is the same as from fresh fruits! For example, jelly made from frozen berries. Below are different technologies for preparing this drink.

Classic jelly made from frozen berries and starch

Absolutely any berries are suitable for jelly from frozen summer preparations: raspberries, strawberries, blueberries, blackberries, currants and others. The classic recipe does not require defrosting the fruit, which greatly simplifies the cooking process.

The set of products for different varieties of berries will always be the same:

2000 ml of drinking water;
500 g frozen berries;
120 g sugar;
100 g starch.

Drink recipe step by step:

Boil water in a saucepan of suitable capacity and add frozen berries to it. After boiling, cook them for five minutes.
Then mash with a potato masher and pass everything through an iron sieve. This will help ensure a smoother drink.
Return the base to the cooking vessel and let it boil again.
Pour sugar into the bubbling liquid and add starch mixed in a glass of cold water. Mix everything vigorously to prevent the formation of lumps in the jelly.

And as soon as the contents of the pan boil, the drink is ready and is removed from the stove.

How to brew a liquid drink

By adjusting the amount of starch added to the drink, you can influence its thickness.

So, if you reduce the proportions of this product relative to the liquid, you will get liquid homemade jelly:

2000 ml water;
300 g black and red currants;
50 g starch;
200 g sugar.

Cooking technology:

Thaw the berries and press through a sieve.
Set aside the juice that you managed to get from the berries (you will need it later), and transfer the pomace into a saucepan, add water and cook for about five minutes after the start of boiling.
Strain the resulting compote through cheesecloth, add sugar and return to the heat.
Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into the boiling filtered compote and brew for several minutes, stirring.

1 Classic jelly made from frozen berries and starch
2 How to brew a liquid drink
3 Cooking with cherries
4 Thick jelly from frozen berries
5 Healthy drink with cranberries
6 Recipe for a slow cooker
7 From gelatin and frozen berries

Classic jelly made from frozen berries and starch

The set of products for different varieties of berries will always be the same:

2000 ml of drinking water;
500 g frozen berries;
120 g sugar;
100 g starch.

Drink recipe step by step:

Boil water in a saucepan of suitable capacity and add frozen berries to it. After boiling, cook them for five minutes.
Then mash with a potato masher and pass everything through an iron sieve. This will help ensure a smoother drink.
Return the base to the cooking vessel and let it boil again.
Pour sugar into the bubbling liquid and add starch mixed in a glass of cold water. Mix everything vigorously to prevent the formation of lumps in the jelly.

And as soon as the contents of the pan boil, the drink is ready and is removed from the stove.

How to brew a liquid drink

By adjusting the amount of starch added to the drink, you can influence its thickness.

So, if you reduce the proportions of this product relative to the liquid, you will get liquid homemade jelly:

2000 ml water;
300 g black and red currants;
50 g starch;
200 g sugar.

Cooking technology:

Thaw the berries and press through a sieve.
Set aside the juice that you managed to get from the berries (you will need it later), and transfer the pomace into a saucepan, add water and cook for about five minutes after the start of boiling.
Strain the resulting compote through cheesecloth, add sugar and return to the heat.
Mix the previously set aside juice with starch. Pour the resulting liquid in a thin stream into the boiling filtered compote and brew for several minutes, stirring.

Cooking with cherries

The “highlight” of this drink is the use of spices, which favorably highlight and highlight the taste of sweet and sour berries.

If the seeds were removed from the cherries before freezing, then the berries do not need to be defrosted. If the fruits are prepared whole, they will have to be thawed in order to remove the seeds.

Ingredient proportions:

2000 ml of water and another 200 ml to dilute the starch;
500 g cherries;
180 g sugar;
80 g starch;
5 buds of cloves;
5 g cinnamon;
2.5 ground cardamom;
1 g vanilla.

Prepare cherry jelly as follows:

Boil water, add spices to it, boil them for five minutes.
Then use a slotted spoon to catch the clove buds and add the cherries. Send the thawed berries along with the juice that was released during thawing.
Add sugar and dissolve completely, stirring continuously.
Next, wait until the contents of the pan boil, then pour in the thickener diluted in cold water.
Brew the drink, stirring, until thick. When the first signs of boiling appear, remove the pan from the stove.

Thick jelly from frozen berries

This jelly is thick due not only to the higher starch content, but also due to the berry puree into which frozen strawberries are transformed during the cooking process.

For thick jelly from frozen strawberries, you should prepare:

1000 ml water;
300 g frozen strawberries;
80 – 100 g sugar;
80 g starch.

How to cook jelly:

Place the frozen berries in a saucepan, add sugar and water. Stir everything until the sweet crystals dissolve and place on the stove.
When the water with strawberries boils, after 5 - 7 minutes, catch the berries with a slotted spoon and turn them into puree using a blender or a regular sieve.
Return the strawberries in the form of puree to the boiling strawberry compote and pour in the starch diluted with water. Boil the jelly for a couple of minutes and remove from heat.

This jelly can be served while still warm, but it will be just as tasty when chilled.

Healthy drink with cranberries

Cranberry jelly is not only a tasty, but also a healthy drink that will be useful to introduce into your diet during flu and cold epidemics. It will be able to strengthen the immune system and help the body cope with viruses that have already entered it.

To cook this medicinal jelly from frozen cranberries, you need to prepare:

2000 ml water;
300 g cranberries;
80 g starch;
sugar to taste.

Progress:

Thaw the berries, rinse if necessary under cool running water, and then puree into a paste with a blender.
Leave a glass of water to dilute the starch, and mix the rest of the liquid with the berry pulp and bring to a boil.
Sweeten the contents of the pan to taste and pour the starch mixed with water into it in a thin stream. As soon as the drink thickens, it is ready.

Homemade jelly is a fairly nutritious drink, so it can completely replace one meal, for example, an afternoon snack or snack. And especially if you complement it with a bun or pie.

Multicooker recipe

Kissel from starch and frozen berries can also be cooked in a slow cooker. This will take no more time than cooking on the stove, and maybe even less. Thanks to special preparation modes, vitamins and nutrients are better preserved in this drink.

Ingredients used in the cooking process:

1500 ml water and an additional 250 ml for starch;
500 g berries (gooseberries and red currants);
150 g sugar;
60 g starch.

Cooking method:

Place frozen berries in a multi-pan, fill them with water, close the lid of the device and start the “Soup/Steamer” mode for a quarter of an hour.
After the sound signal, catch the berries with a slotted spoon and press them through a sieve.
Return the resulting seedless puree to the water along with sugar. Turn on the “Soup/Steamer” option again for 15 minutes.
2 - 3 minutes before the end of the program, open the lid of the device and pour in the starch mixed in a glass of water. Wait for the program to complete and let the drink brew for about another hour.

Made from gelatin and frozen berries

Of course, it is much more common to use starch as a thickener for this drink, but in Jewish and French cuisine you can find beautiful transparent jelly made with gelatin.

The peculiarity of such drinks is that they are consumed only when chilled.

Ingredients of the gelatin drink:

2000 – 3000 ml of water;
400 – 500 g frozen berries;
14 g gelatin;
200 g sugar.

Sequencing:

Pour 100 ml of cold water over the gelatin and let it soak in moisture for half an hour. Then melt the swollen grains in a steam bath or in a microwave oven. Do not boil.
Bring the berries and water to a boil and cook for 10 minutes until a rich broth is obtained, which is then strained, mixed with sugar and dissolved gelatin. Warm the drink slightly over the fire, but do not allow it to boil.
Pour the finished drink into serving containers and cool. Jelly made from frozen berries on gelatin is ready.