Preparation: Step 1
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Prepare the necessary ingredients for the preparation of jelly from berries with starch.
This miracle drink can be prepared all year round from any berries and fruits. In the berry season, I prefer to cook jelly from fresh berries. They saturate the drink with a unique summer aroma and brightness.
What berries to choose for the preparation of jelly is a matter of taste. Any seasonal berries are suitable. I gathered in my dacha ordinary and black raspberries, red and black currants, blueberries and gooseberries. The number of berries can be mixed according to your taste preferences. You can cook jelly from frozen berries.
In most cases, potato starch is used to make jelly. It is strong enough and inexpensive. To thicken the jelly to the desired density, it will need very little. But potato starch can be tasted. Corn starch has a neutral smell and taste. To get a thick jelly, it will need more.
Kisel can be prepared of varying degrees of density. It all depends on your taste. To prepare a sparse jelly, for 1 liter of liquid you need to take 2 tablespoons without a slide of potato starch and 3.5-4 spoons for thick jelly.
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Step 2
Pour water into a pan to cook jelly from berries.
Leave about 200 ml of water to dilute starch. It is advisable to use enamel dishes, stainless steel or ceramic. It is undesirable to use an aluminum pan to cook jelly from sour berries.
Install a pan on a strong fire and bring to a boil. It is advisable to use waterled or filtered water.
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Step 3
Prepare berries for jelly.
Pour the berries into a colander and rinse well with running cold water. I leave red currants with green branches.
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Step 4
Pour prepared berries into boiling water. Mix. Bring to a boil.
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Step 5
Cook for 10-15 minutes over low heat so that the berries are well drowned and give all the juice.
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Step 6
Skip a decoction of berries through a sieve. The berry mass can be thrown away.
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Step 7
Return the filtered decoction back to the pan. Pour sugar. Stiring so that sugar grains dissolve. Bring to a boil.
Pouring sugar, you should taste the broth to taste. You may need less or more sugar. Depends on the sweetness of the berries.
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Step 8
Pour starch into a deep bowl. Pour the remaining water. Stir well.
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Step 9
Immediately pour starch into a pan with a thin stream. Stir constantly so that starch lumps do not form. Bring to a boil on moderate heat, not ceasing to stir. Boil no more than 30 seconds after boiling and turn off the fire. The longer boil jelly, the more liquid it will become.
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Step 10
Give the jelly to cool a little from the berries and can be served to the table. I love jelly in warm form, but you can cool in the refrigerator. After cooling, store the jelly in a cool place for no more than two days.
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Step 11
Kisel from berries with starch is ready. Bon appetit!
