Women's Tips

How to cook jelly at home


Kissel is a traditional drink of Russian cuisine. The first mention of it refers to the XVI century. In the old days, by the way, jelly was perceived as a full-fledged dish, and not a thirst quenching drink. He was eaten, not drunk.

The main thing that distinguishes jelly from compotes and fruit drinks is its thickness, which is achieved by adding starch. It is very simple to cook, and there are lots of options. Now we will tell you how to cook jelly at home.

The benefits of jelly

Kissels due to its viscosity have a beneficial effect on the state of the stomach. They can be used even with exacerbation of gastritis. Kissel envelops the inflamed walls of the stomach and relieves pain. It also helps people suffering from excessive acidity.

All types of jelly improve digestion. Other healing properties depend on what you are making a drink from. For example, oat jelly boosts immunity, stimulates the function of the gastrointestinal tract. True, this drink is quite high in calories that should be considered. This is the only kind of jelly, for the preparation of which does not require starch. Cranberry jelly is a remedy for colds, blueberry is good for the eyes, apple jelly is a good prevention of anemia.

How to cook jelly: 10 best recipes

Thick pudding from grape juice. It is usually served with nuts. Pelamushi necessarily cook for weddings and large feasts. If desired, corn flour in the recipe can be replaced with semolina.

  • 900 ml grape juice
  • 200 grams of corn flour
  • 50 g peeled walnuts
  • 3-4 Art. l Sahara

  1. Pour grape juice into the pan.
  2. Add sugar. Boil.
  3. Pour the cornmeal in small portions. Boil until thick with constant stirring, 10−15 min.
  4. Arrange the hot pelamushi in saucers. Cool it down.
  5. Finely chop the nuts.
  6. Serve the finished dish cold, garnished with chopped nuts

For the preparation of this pelamoshi it is better to use the natural juice of the ripe grapes. If you wish, you can experiment and prepare a dish based on any other juice, such as cherry juice.

Milk Jelly

  • 110 ml of milk
  • 100 g sugar
  • 10 g vanilla sugar
  • 15 g of starch

  1. Stir the starch in two tablespoons of milk.
  2. Boil the remaining milk with sugar and vanilla sugar.
  3. Pour in the starch diluted in milk and cook for a minute or more until the mixture thickens.
  4. Cool, covered with a film so as not to form a crust.
  5. Beat the butter until bleaching, gradually add the jelly, beating well. Add liqueur or brandy at the end.

Honey Kissel

  • 800 ml of water
  • 200 g honey
  • 40 g potato starch

  1. In hot water, dissolve 100 g of honey, bring to a boil, pour, under constant stirring, diluted starch in cold boiled water and bring to a boil.
  2. Remove jelly from heat, pour in the remaining honey, mix thoroughly and cool.

Carrot Kissel

  • 500 g carrots
  • 1 l of water
  • 0.5 cup sugar
  • 2 tablespoons of potato starch
  • lemon or cranberry juice

  1. Peel carrots, wash, grate on a coarse grater.
  2. Dip in boiling water and cook until soft. Then add sugar, lemon or cranberry juice, potato starch, diluted in cold boiled water, bring to a boil, pour into a dish, sprinkle with sugar.
  3. Cool and serve with milk.

Blackbread Kissel

  • 200 g rye crackers
  • 1 l of water
  • 150 grams of dried fruit
  • 0.5 cup sugar
  • 2 tablespoons of potato starch

  1. Slices of toasted bread pour boiling water over it, boil a little and rub through a sieve.
  2. In the resulting mass put the sugar, pre-soaked dried fruit, put back on fire and cook until soft dried fruit.
  3. Then pour, constantly stirring, diluted starch in cold water, bring to a boil, pour into a dish, sprinkle with sugar, cool.

Cranberry Kissel

  • 900 ml of water
  • 100 g cranberries
  • 4 teaspoons of starch
  • 5 tablespoons of sugar

  1. From the berries squeeze the juice and put it in a cold place.
  2. Pour pulp with cold water, bring to a boil, boil at a weak boil for 15 minutes.
  3. Strain the broth, add sugar and bring to a boil, pouring starch diluted in water, boil for 2-3 minutes. Then remove from heat, pour the cooled juice, stir, cool.

Berry kissel with ice cream

This dish is ideal for the diet menu because of its action-enveloping stomach. It is prepared very quickly from fresh, dried or frozen fruit and / or berries or juices. Turn berry jelly into a full-fledged dessert by serving it with a scoop of ice cream. A pinch of black pepper in a delicacy will be a contrasting flavor of a sweet dish.

  • 800 g of a mixture of berries
  • 500 ml of water
  • 300 g vanilla ice cream
  • 200 g sugar
  • 20 g of starch

  • mint leaves
  • freshly ground black pepper to taste

  1. Put the berries in the bowl.
  2. Pour the berries with water.
  3. Add sugar. Cook for 5 minutes at a pressure of 20 kPa or in the “Steam”, “Warming up” or “Manual” mode. Open the lid, set the mode "Fry" and bring to a boil.
  4. Mix starch with a little cold water.
  5. Pour the starch in a thin stream into the bowl while stirring the berry broth, bring to a thick consistency and turn it off. Pour the jelly into a container.
  6. Put a ball of ice cream in the center of the jar bowl. Serve with mint and sprinkle with black pepper.

Apple Jelly

It is most often used cold with berry jam, whipped cream or ice cream. Wonderful light dinner. The citric acid used in the recipe does not darken the apple and makes the dish slightly sour. If desired, the acid can be replaced with lemon juice.

  • 1 kg of apples
  • 200 g sugar
  • 30 g of starch
  • 2 g of citric acid
  • 2 liters of water

  1. Peel apples and seeds, chop randomly. Pour water into a multicooker bowl, bring to a boil in the "Cooking" or "Soup" mode.
  2. Add sugar to hot water. Pour the sliced ​​apples.
  3. Add citric acid and cook in the prescribed mode for 20−25 minutes.
  4. Grind apples with a blender or rub through a sieve.
  5. Dilute the starch in 100 ml of cold water.
  6. Pour the mixture into applesauce. Bring to a boil in the "Cooking" or "Soup" mode, stirring constantly. Boil for 3-4 minutes. Cool ready dish, pour into cups.


Spicy warming dessert, reminiscent of Christmas, winter evenings, frost patterns on the glass and home comfort. To enrich the taste, in addition to cinnamon, you can add fresh ginger, star anise, allspice and all the spices that are traditionally used for mulled wine.

  • 1 l of bread kvass
  • 2 tbsp. l potato starch y Art. l Sahara
  • 1 stick cinnamon
  • 2−3 buds of cloves
  • 1 lemon

  1. Measure out 1 glass of kvass. The rest pour into the bowl multicooker.
  2. Pour sugar.
  3. Add cinnamon sticks and clove buds.
  4. Squeeze the juice from the lemon. Stir. Enable Cooking or Soup mode. Cook for 5–7 minutes.
  5. Dilute starch in a separate container with the remaining kvass.
  6. Pour the diluted starch into the boiling mixture in a thin stream, stirring constantly. Heat 5-7 minutes. Cool it down.

If desired, jelly can be cooked savory and sprinkle with powdered sugar only when served.

Blackberry Kissel

  • 4 glasses of water
  • 250 grams of blackberry
  • 6 tbsp. spoons of honey
  • 50 g starch
  • 1 g of citric acid

  1. Rinse the berries, rub through a sieve. Squeeze the juice, strain it, pour into a separate dish.
  2. Put the marc into the bowl of the multicooker, pour hot water (3 cups), bring to the boil in the Steaming mode and strain.
  3. Return the decoction to the bowl, add honey and citric acid.
  4. Pour in starch diluted with cold water (1 cup) starch and bring to a boil in the same mode.
  5. Add chilled juice to the finished kissel.

Useful tips

  1. Starch in the liquid does not dissolve. If it is diluted in water (milk) in advance, it will settle to the bottom, so before you brew the kissel, you need to mix the starch again.
    2. It is necessary to pour in starch, constantly mixing jelly.
    3. Kissel in no case can not boil for a long time. When boiled, starch turns into glucose - this is pure chemistry. It may seem to you that the jelly is not thick enough, and you want to cook a little longer, but with every minute it will become thinner and thinner. So remember: for cooked kissel half a minute is enough after boiling. And urgently remove from the heat - the pudding is ready!
    4. Some jelly, such as cranberry, is not recommended to cook in aluminum cookware - it will get an unappetizing color.

We hope this article was helpful to you. Bon appetite!

The main "highlight" of the drink. Cooking secrets

How kissel is different, for example, from compote or decoction? The main feature is a viscous consistency. At the same time, its degree can vary from a light thickening to a rather dense mass, similar to jelly. Many young housewives ask themselves the question: “How to cook kissel at home to get different dishes to taste and appearance?” To do this, you first need to stock up on the most important component - starch. The future consistency of the drink depends on its quantity. Consider how to cook kissel at home from fresh fruit, dry semi-finished or jam, give a number of tips and recommendations. This article also provides options for making milk and chocolate sweet desserts.

How to cook kissel at home from the berries: a few tips

Using fresh fruit, you must consider the following:

- produce berries in boiling sweetened water,

- the amount of sugar should be proportional to the taste of fresh ingredients (that is, the more sour the berries, the more sugar will be needed),

- to refresh the taste, it is possible to use a small amount of citric acid,

- To make the drink transparent, strain the broth before adding the starch mixture to it.

So, after boiling water, add sugar first (about 1 cup per 2.5-3 l), and then berries (300-400 g). After a few minutes of soaking over medium heat, you can gradually, in a thin stream, pour the starch solution into the pan, stirring continuously. After the first bubbles (signs of boiling) appear on the surface of the liquid, turn off the heat and let the drink stand. At the same time there are no special secrets about how to cook kissel at home from frozen berries or fresh ones. Follow the general guidelines described above.

The basic rules for the use of starch

The density of the drink depends on the proportional ratio of this ingredient to the volume of liquid. As a result, jelly can turn out to be either slightly viscous, or rather dense, similar to jelly. The table below shows the indicators for the preparation of various variations of dishes. It is based on a liquid volume of 1 l.

Starch mass (g)

The amount of starch (st. L.)

The required dry raw material is pre-stirred until completely dissolved in cold boiled water (1-1.5 cups). The volume of liquid used for this is taken from the general proportions. If you use a semifinished store, the work is much easier. Before you cook the kissel at home from a pack, read the instructions attached to it. As a recipe, information on the required volume of liquid for one briquette will be presented. Simply place the dry mixture in hot water and bring to a boil. When preparing a jelly from a semi-finished product, it is allowed to add to taste and common ingredients (sugar, berries, citric acid, etc.). And if you want to make the dish richer and thicker, just reduce the amount of water.

How to cook homemade jelly from jam: easy way

But let us assume that the fruit and berry season is long over, but there is no shop convenience product on hand, but one wants to eat something tasty and summer. Then you can use any jam as a basis for cooking. Prepare the drink as follows:

  1. Fruit or berry mass partially replace sugar in the drink, so it will need very little.
  2. Put in boiling water a mass of light and let it boil a little until completely dissolved. It is desirable to strain the broth before adding the starch. After all, jam, unlike fresh berries, does not always consist of whole pieces. It is this property that can make jelly muddy and unattractive in appearance.
  3. The principle of starch addition remains the same. Inject the solution in a thin stream and stir until boiling.
  4. At the request of thick jelly can be poured into portion containers and cool.

Making milk drink

When cooking fruit and berry desserts, potato starch is usually used. When replacing fresh ingredients with a milk base, the taste characteristics are completely different. To preserve the special flavor and saturation of the dish, it is better to use corn starch when cooking. So, how to cook kissel at home from milk? Follow the instructions.

  1. 0.5 liters of raw milk put on the fire to boil. In a hot vsypte ½ faceted cup of sugar and a bag of vanillin.
  2. In cold water (1 incomplete glass), stir 1.5-2 tbsp. l corn starch. Begin to pour the mixture into a boiled milk and stir.
  3. At the first sign of bubbling, leave the pan off the stove.
  4. Pour the kissel over creamer. To prevent the formation of foam on the surface of each portioned container, sprinkle lightly sugar on top.

Chocolate Jelly Recipe

Based on the above-described dairy dish, you can prepare a variety of delicacies. One of the most popular desserts is chocolate jelly. It can also be cooked in different ways. Technology of preparation depends on whether you use ready-made chocolate or dry cocoa powder. In the first case, the tile is melted by placing it in hot milk after boiling it. The dry cocoa component is introduced into the dish by mixing with starch, and only then they (diluted with water) are poured into hot, sweet milk. A very interesting dish is obtained if it is made multi-layered, similar to jelly. For this purpose, for example, thick milk and chocolate jelly are prepared. After they are completely cooled, they are laid out in transparent glasses, alternating in layers. Children will love this delicacy! Imagine and invent new dishes! Enjoy your meal!

Cooking method:

  1. In a saucepan with three liters of water, stir the jam and place the container on the stove.
  2. As soon as the contents of the stew pan begin to boil, put it through a sieve, add sweetener, citric acid and return to the fire.
  3. Then take a bowl with water and dissolve the starch powder in it. Pour the mixture in a thin stream in a languishing composition, stirring constantly, wait until the jelly boils, and turn off the stove.

What is jelly and how did it come about?

The taste of jelly is familiar to all of us since childhood. It is a tasty and sweet drink with a thick and viscous consistency. It is often served in schools, kindergartens and hospitals. And how did the jelly first appear?

A very long time in Russia they prepared a hearty and tasty dish of oatmeal. And he was given an unusual name - jelly. Russia is considered the birthplace of such a drink. Berries, fruits and other ingredients began to be added later, when potatoes introduced by Peter I began to spread, and when they learned how to make starch from potatoes.

From the outset, the drink was prepared on potato starch, also used grain sourdough. Then they began to use corn starch. Today, berry and fruit drinks are made on potato starch, and dairy - more often on corn.

Is such a drink useful? Yes, and very much so. Specific beneficial properties will depend on the ingredients used for cooking. The most commonly used berries and fruits, and they are almost all rich in various vitamins, essential acids and oils, minerals, as well as macro-and micronutrients, dietary fiber and fiber.

Most of the beneficial properties in the preparation of the drink is preserved, so it is undoubtedly useful. For example, it is necessary to drink jelly for the prevention of avitaminosis and colds, to improve digestion, to protect against various diseases.

There is another important point. Starch has properties that allow you to quench the acidity of digestive juices, if it is elevated (as is the case with some diseases of the digestive system). Getting into the stomach and intestines, the drink literally envelops the mucous membranes and protects them from the effects of acid. So jelly is useful for ulcers and gastritis.

And it's very satisfying. No wonder many drink is used for weight loss. There are not many calories here, but you can forget about hunger for a long time.

Buy or cook?

Today in every store you can find ready-made jelly in a briquette. Yes, it is convenient and fast. But is it helpful? Examine the composition of what you buy. If you find no unnecessary or suspicious ingredient in it, you can make a purchase. But such a product is unlikely to be able to find.

And most often sold powdered jelly, literally "stuffed" with dyes, flavors and other additives. In this case, of course, homemade jelly will be much healthier and tastier.

How to cook?

There is nothing difficult in cooking jelly. First choose ingredients. You can cook a delicious drink from jam, from berries, fruits, dried fruits and even from cereals. It is easiest to use juices or syrups, but many people like to feel pieces of fruit.

Now a few basic stages of cooking:

  1. First you need to prepare a flavor base. Для этого прекрасно подойдёт сироп, разбавленный водой или сваренный вами компот, можно использовать молоко или отвар на крупе.Add sugar to taste.
  2. The second stage is the preparation of starch basis. Starch should be diluted in cool boiled water (2 tablespoons a glass of water) so that no lumps remain. The number of ingredients and proportions will depend on the desired thickness of the drink. So, for an average density per liter of liquid (syrup, compote or milk), take two tablespoons of starch, to increase the viscosity, this amount can be increased to 3-4. Diluting the starch is better when the syrup boils, otherwise a precipitate may form.
  3. It is necessary to pour diluted starch neatly, in a thin trickle (but not in parts, but simply gradually and continuously). At this time, kissel need to constantly interfere.
  4. A long time to boil the drink is not worth it, a couple of minutes will be enough.
  5. The most common jelly served chilled, so it is worth cool drink.

How to cook a delicious jelly? We offer several recipes.

Berry Kissel

To make a tasty and healthy berry jelly, prepare the following ingredients:

  • 1 cup of cranberries,
  • 1 glass of lingonberries,
  • 1 cup red currant,
  • 1 cup of sugar,
  • 3 liters of water (plus a glass for starch dilution),
  • 3-4 tablespoons of starch.

  1. First prepare the berries. First, sort them out. Bad throw away, remove all the stalks and leaves. Wash everything under running water.
  2. Now put the berries on a sieve and chop with a spoon and your own efforts. Remaining after such manipulations, put the cake in the pan, cover with water.
  3. Put the pot on the fire, bring the liquid to a boil, strain. Remove the remaining cake.
  4. Again, put the pan on the fire, lay in her berry mashed potatoes.
  5. While compote boils, dissolve starch in cool water. Stir thoroughly, no lumps should remain.
  6. When the compote begins to boil, pour a thin stream of diluted starch, stirring constantly.
  7. As soon as the jelly begins to boil, remove it from the fire. Cool the drink and serve.

Oatmeal Kissel

To make Hercules Kissel, prepare:

  • 1 cup of oatmeal,
  • 3 glasses of water
  • slice of stale rye bread.

  1. Pour oatmeal in a bowl, then pour cold boiled water there. Set the bowl aside for half an hour, so that the oatmeal is slightly swollen.
  2. Now, the resulting composition is ground in a blender or mince.
  3. Strain the mass, crush the remaining flakes on the gauze and return to the composition.
  4. Pour everything into the pan (take the enamel), do not forget to put a piece of rye bread, it will help speed up the fermentation process.
  5. Remove the pan for a day.
  6. You will have a leaven that has a viscous consistency. Put the pot in the water bath and heat, but do not bring to a boil.
  7. Ready oatmeal kissel can be filled with sour cream, some add butter or vegetable oil.

How to cook jelly?

Cooking homemade jelly is simple, but the technology still has its secrets. After reading them, you will surely get a tasty dish:

  1. Starch used as a thickener should always be pre-diluted in a small portion of a liquid base or water.
  2. Introduce starch solution should be in a boiling liquid base in a thin stream, be sure to stir it at the same time, or mix with a cold base, and then warm up to thicken.
  3. The thickness of the dessert is regulated by the proportions of liquid and starch.
  4. The finished dessert is preferably allowed to cool, unless otherwise specified by the recipe.

Kissel from jam and starch

Next, you will learn how to cook kissel from starch and jam. Treats on a fruit and berry basis is considered one of the most useful, but it is not always possible to use fresh or frozen product. In this case, you can refer to the stocks harvested in the summer and take jam as a basis. 4 portion ice cream desserts will be ready in 30 minutes.

  • jam - 150 g,
  • water - 1 l,
  • starch - 2 tbsp. spoons
  • sugar, citric acid - to taste.

  1. Dissolve jam in water, season the liquid to taste, let it boil and filter it in five minutes.
  2. In a small amount of cold water, the starch is dissolved, the mixture is mixed with the main liquid portion, heated a little, stirring.

Cranberry Kissel - Recipe

Homemade jelly, the recipe of which will be described below, has long been considered a real vitamin helper in the treatment of certain diseases. In addition, this drink ideally complements the diet menu in the fight against obesity. The secret of success in the non-heat-treated juice that retains all its properties. Drink for three persons can be cooked in an hour.

  • cranberries - 150 g,
  • water - 600 ml
  • sugar - 6 tbsp. spoons
  • potato starch - 3 tbsp. spoons without slides.

  1. The washed cranberries are ground and squeezed juice.
  2. The marc is poured with water and heated to near boiling, filtered and sweetened.
  3. In a small portion of cold water, dissolve the starch and mix with the liquid base.
  4. Cranberry jelly is heated to a boil, cooled, juice is mixed and served.

Frozen Berry Kissel - Recipe

Surprisingly rich and fragrant, kissel from frozen cherries, red and black currants, raspberries. In the off-season, the use of such blanks for decorating desserts is most appropriate. The berries do not require prior defrosting, they are immediately floated, pulled out of the freezer compartment. The following is a recipe for ten servings of a drink that can be cooked in half an hour.

  • frozen berries - 300 g,
  • water - 2 l,
  • sugar - a glass,
  • potato starch - 5 tbsp. spoons.

  1. Berry jelly recipe is simple. Pour the product with water, bring to a boil, filter, pulp fray and squeeze.
  2. The liquid base is sweetened, mixed with starch diluted in a small portion of the liquid.
  3. Warm up the berry jelly to boil, with continuous stirring.

Kissel from compote

Tasty kissel at home can be cooked from compote. And suitable as canned finished product, and fresh. Excessive sweetness can be leveled by adding lemon juice or a portion of water, and insufficient, sweetening the drink to taste. You can use both a liquid base and inclusions in the form of slices of fruit or berries. Seven servings will be ready in thirty minutes.

  • ready compote - 2 l,
  • starch - 2 tbsp. spoons.

  1. Starch is dissolved in a small amount of compote.
  2. The main portion is heated, adjusted to taste, if necessary, mixed with the solution, stirring.
  3. Kissel is warmed from compote and starch to a boil, cooled.

Apple Kissel

Next, you will learn how to cook jelly from fresh apple fruit. Dessert is made from apple broth mixed with grated apple sauce, which enriches the taste and valuable characteristics of the drink. Cooked with the above proportions for thirty minutes, four servings of treats will have a watery texture. For a thicker effect, you need to increase the amount of starch and a half to two times.

  • apples - 500 g,
  • water - 1 l,
  • granulated sugar - 100 g,
  • corn starch - 50 g

  1. Apples are cut into slices, boiled in water for ten minutes, poured into a sieve, wiped.
  2. The marc is discarded, and the puree is combined with the broth, sweetened and mixed with starch water.
  3. With stirring, warm the mixture to a thickening, cool.

Dried fruit jelly

The following recommendations will help you figure out how to make jelly at home, using dried fruits. Their valuable properties and excellent taste are best manifested in such a dessert. The most harmonious dish will succeed if you take a mix of several fruits. A drink for 5 persons will be ready in an hour.

  • dried fruits - 200 g,
  • water - 1.2 l,
  • granulated sugar - 100 g,
  • potato starch - 3 tbsp. spoons.

  1. Dried fruits are boiled in a liter of liquid for ten minutes, insist a little under the lid, filter.
  2. Sweeten the broth, heated to a boil.
  3. Mixed with starch water, combining the remaining components.
  4. Serve jelly with dried fruits warm or cold.

Oatmeal Kissel

Next on how to cook oatmeal pudding. This kind of surprisingly useful and nutritious Russian dishes were prepared in ancient times. Nowadays, jelly is often remembered in the event of various diseases, forgetting that regular use of the product could prevent them in full measure. The process of creating a dish is long but worthwhile. In a day, about 500 g of product will be obtained from the specified amount.

  • oatmeal - 500 g,
  • water - 1 l,
  • slice of black rye bread.

  1. Flakes pour liquid at room temperature, add a piece of rye stale bread and leave under the same conditions in the dark for a day.
  2. Over time, filter the mass through a fine sieve and wipe a little.
  3. Marc can be used as a starter for the next batch.
  4. The liquid component is placed in a saucepan on the stove and boil until thick.
  5. If the texture seems thick, you can add some water and let it boil.
  6. When using a dish not for medicinal purposes, it is sweetened to taste or salted, flavored with berries, jam or other additives.