How to cook the jam and jelly from starch?
Of course, it is best to prepare the jelly to use fresh or frozen berries or fruits. But what do you do when not in season, frozen and simply was not in the freezer for fresh berries? Really it is necessary to forget the summer of tasting this tasty and healthy drink? Not necessarily, if, of course, you have left a few jars of jam unused. Is it? Then we describe for you how to properly prepare the jelly of the jam, and starch.
Homemade jelly from starch and jam - recipe
- any jam - to taste;
- filtered water - 2.5 liters;
- potato starch - 150-250 g
Two liters of warm up some water on the fire, it was dissolved in the jam in an amount such that juice left most suitable to your taste. Then we filter the mixture through a sieve, rubbing the pulp of fruits or berries of the jam and separating hard impurity. The resulting liquid is placed on the plate on the fire of medium intensity and give a boil. Then pour in a thin stream diluted in some water remaining starch, while continuing to stir vigorously boiling fruit mixture. After this diminish the fire to a minimum level, and continuing to interfere, warms pudding to a boil and thickens, and remove from heat.
Density of finished beverage depends on the amount of starch used for its preparation. At the minimum quantity specified in the ingredients we get enough liquid jelly texture. Max also allows you to enjoy a portion of its density dessert that reminds on the consistency of jelly.
Kissel cherry jam, fresh apples and starch
- Purified water - 2 liters;
- Fresh apples - 350-400 g;
- cherry jam - 250 g;
- sugar - to taste;
- potato starch - '90
Preparation of jelly of the jam, apples and starch, as in the previous version, starting with the fact that heated to boiling purified vodichku, leaving a small amount of it.
During this time, we clear the pre-washed apples, cut them from the core and cut into small slices. It is important to determine whether your drink with a dash of fruit pieces or in pure form. In a first embodiment, the grinding apples take into account the size of the desired apple slices, which will fall in the pudding and cherry jam take pitted.
Laying prepared apple fruit in boiling vodichku, to send the cherry jam, stir well and bring to a desired taste by adding sugar. Give simmer the mixture after the complete re-boil and dissolve any sugar crystals for five minutes under the lid, reduce the heat to a minimum, and then introduce the remaining diluted in some water and can withstand a lot of starch, stirring, until thickened. Ready jelly much tastier cooled down in the form, but you can submit it and warm if desired.
To prepare the jelly without any admixture of apples and berries, after the mixture Prokip, filter it before you enter the starch.
The thick jelly currant jam and starch
- Purified water - 2.5 liters;
- currant jam - 260 g;
- lemon juice - 45 ml;
- sugar - to taste;
- potato starch - 115 g
It is best suited for making jelly currant, rubbed with sugar, or so-called vitamin workpiece. Solution must be heated to its quantity of purified some water (2 liters), and strain through cheesecloth or a sieve. The resulting liquid was set on fire, warm up to the boil, add sugar if desired and enter some water dissolved in the rest of the starch, add the lemon juice, and after re-boiling remove from heat.