Berry jelly is very tasty (no film on top)

[So:]

Berry jelly is very tasty (no film on top)

Category: The drinks

Ingredients
Strawberry	200 g
Water	600 g
Potato starch	20 g
Sugar	2-3 st. l.

Cooking method

• I cook kissel on the advice of V. Pokhlebkin.
• It turns out a very aromatic jelly without a starch film on top, and the berries are like fresh.
• Now I add berries from the freezer. In this recipe, here's a strawberry with sugar:
• 
• I cut it with a knife to speed up the defrosting. I freeze 250-300 g of sugar per 1 kg of strawberries - I pour sugar over the strawberries and chop coarsely with a knife right in a bowl. After the strawberries let the juice freeze in small trays. In winter, I cut off as much as necessary and defrost. Strawberries frozen in this way, after defrosting, remain tasty, sweet, not dripping. Like this:
• 
• You can pour cottage cheese, casseroles, yogurt, etc. Well, I'll return to the jelly.
• So:
• Dilute starch in 100 g of cold water - starch milk. And, stirring, pour the starch milk into 500 g of boiling water. As soon as the starch is brewed (no need to boil) I put all the strawberries at once, quickly stir and turn off the jelly (in fact, the berries are not boiled, they do not boil). Let it stand, infuse, the berries will give off juice and color.
• If the strawberries are fresh, then sprinkle them with 2-3 tbsp. l. sugar, then chop with a knife, wait until the juice appears. After that, I cook jelly.
• With this amount of starch, a jelly of medium density is obtained. For a thick layer, I put 40 g of starch.
• Here's another cherry jelly (in fact, it turns out to be a bright cherry color, but here it turned out to be light from a flash):
• 
• I cooked like this:
• Brought to a boil 500 g of water + 2 full tbsp. l. Sahara.
• Stirring boiling water, I added starch milk from 100 g of water and 20 g of starch.
• When the starch was brewed, I added 200 g of cherries. Mix thoroughly and removed the saucepan from the heat.
• The kissel is ready when it is infused, it cools down to a barely warm state.
• Before putting them in jelly, I defrosted the cherries to such a state, until they had not yet let the juice out, but remained very cold, dense, but without ice and kept their shape.

Note

Bon Appetit !

[Qween]

Qween, thanks for the interesting recipe, I always put the berries to the starch. There are no strawberries, but I froze raspberries and blackberries, I was also going to use jelly for jelly.

[Elya_lug]

Elya_lug, to your health.

always put the berries to the starch.

It seems to me that the jelly is noticeably tastier if the berries are not boiled, but put in ready-made starch jelly. I hope you enjoy it.

Live and learn. I love kissel, especially cherry, I will definitely cook it like that. And thanks for the proportions of starch and water. I always did it by eye

[kirch]

kirch, to your health.

thanks for the proportions of starch and water. I always did it by eye

I cook many dishes by eye, and in jelly, it seems to me, precision in proportions is required.
By the way, if you cook it with cornstarch, then it should be put in 2 times more than potato.

[kirch]

kirch, to your health.

I cook many dishes by eye, and in jelly, it seems to me, precision in proportions is required.
By the way, if you cook it with cornstarch, then it should be put in 2 times more than potato.

No, I don't like jelly with cornstarch. It turns out some kind of whitish

But milk jelly is tastier with him than with potato, I think.

But milk jelly is tastier with him than with potato, I think.

I don't like milk jelly

Yes, it's a matter of taste, of course.

My husband loves jelly - I'll take note!

And for me, jelly and foam on it are inseparable concepts. I thought that this is how it should be ... And from what then does the foam form?

[Qween]

Qween , and I always have jelly with this foam, I still could not cook without it, but it turns out you don't need to boil for a long time, that is, do not boil at all. as soon as boiled, mix and EVERYTHING, turn off! just live and learn. Thank you. try not to boil.

Thanks for the recipe! Just yesterday the child asked for jelly

Girls, health!

Here I also cooked a cherry jelly:


Now I will write in the first post how I cooked.

And for me, jelly and foam on it are inseparable concepts. I thought that this is how it should be ... And from what then does the foam form?

I think that the presence of a starch film depends on the cooking method. You should not boil ready-made jelly.

And I love jelly, but I don’t cook it, because I didn’t beat starch lumps in it ... What I just didn’t do, fighting with them is useless ...
I will try again with this recipe, suddenly it will turn out

[lillay]

lillay, try to cook as I wrote. My jelly turns out without lumps, very rich, with the taste of fresh berries or fruits (depending on what to cook from). The berries themselves are very tasty, not boiled, as is often the case in compotes and jelly.

Remember to stir well the starch milk when you cook so that there is no starch sediment in the cup. And when you pour milk into boiling water (or water with sugar), stir the boiling water itself so that the starch is evenly brewed.

By the way, about the lumps. As a child, I was very fond of semolina porridge, so that it was with lumps, such as was cooked in the garden. How many times have I tried to cook such a lumpy semolina porridge, I never got lumps.

By the way, about the lumps. As a child, I was very fond of semolina porridge, so that it was with lumps, such as was cooked in the garden. How many times have I tried to cook such a lumpy semolina porridge, I never got lumps.

Haha, I can share my "experience". During my school years, I was engaged in tourism, cooked themselves, did not really know how. When the semolina was cooked, they poured the whole kg into a pot or bucket (I don't remember already), and then they began to stir. There were lumps ... After that we had a lesson and gave a layout how much to put, how to pour and how many minutes to cook.

When the semolina was cooked, they poured the whole kg into a pot or bucket (I don't remember already), and then they began to stir. There were lumps ...

Nope, the lumps did not come out, I already tried that. It seems to me that besides the fact that it is necessary to fill up all the cereals at once, the volume of the prepared porridge should also be large. And I cook for one or two plates.

[Qween!]

Today I cooked jelly from a compote blank of plum-mulberry and frozen raspberry-blackberry. Son (5 years old) said that I made the perfect jelly. Thank you,Qween!

[Qween]

Qween, thank you very much!)
I never liked or cooked jelly, and my mother always made them very thick and with a disgusting film on top)
And here it was so sorry to throw out the frozen berries again in the spring (we freeze them every year and no one eats) that I decided to look for jelly recipes and found yours. But Pokhlebkina herself read more than once, but I did not remember about the jelly - thanks for sharing.
We have been drinking kissel for a couple of weeks according to your recipe, and every day) - very tasty: no film, smell, color are simply amazing - I just admired cherry)
So now we will "drink" all the frozen berries and next year I will freeze it just for jelly - not in bulk, but immediately in bags.
Thank you very much!

I have prepared and I will thank you

Anya, thanks for the recipe!
how long I was going to hammer the word "jelly" into the Search))) finally! it happened, I found the proportions!
I constantly cook jelly at home, a lot of frozen fruits. And always he, this jelly, turns out to be different
and the order is backwards ...
and every time after pouring starch, I have a thought - to boil, not to boil Well, now I will cook it, and as expected, keeping all the vitamins.
Anya,

Thank you and I cooked it for the first time in my life. Delicious and fast. From ice cream with sugar strawberries, the aroma is good and the taste is good.