Summer is the time for fresh berries and fruits, which means it's time to empty the freezer of stored supplies. Today I will share with you a recipe for frozen berry jelly. This drink has a delicate consistency and pleasant taste. You can take any berries you like. Please your loved ones with wonderful berry jelly.

Ingredients

To prepare jelly from frozen berries you will need:

frozen berries (you can take any non-berries, I made them from frozen cherries) - 500 g;

potato starch - 5-6 tbsp. l.;

granulated sugar - 200-250 g;

water - 2-2.5 liters.

Cooking steps

Pour 2-2.5 liters of cold water into a suitable size pan and bring to a boil. Next, add frozen berries to boiling water and cook over medium heat for 5-10 minutes.

Then add granulated sugar (if you like your jelly sweeter, add a little more sugar than indicated in the recipe), stir until the sugar is completely dissolved, and continue to cook over low heat until it boils.

Meanwhile, dilute the starch in 100 milliliters of cold(!) water until smooth.

As soon as the berry compote boils, pour in the diluted starch in a thin stream, stirring vigorously and continuously to avoid the formation of lumps.

With constant stirring, bring the jelly to a boil over low heat, simmer for another 2-3 minutes and remove the pan from the heat.

Wonderful frozen berry jelly is ready. When serving, if desired, this delicious drink can be strained through a sieve. This is such a beautiful and useful jelly I made.

Bon appetit!

Many of us have been familiar with the taste of wonderful fruit and berry jelly since childhood. This drink perfectly satisfies hunger and saturates the body with useful vitamins and microelements. It is better to make jelly from fresh berries and fruits, but when they are not yet ripe, you can use frozen ones to prepare the drink.

Principles of making jelly from frozen berries

Modern jelly is very different from those drinks that were made in the times of Old Rus'. Previously, they were an independent dish that was prepared over several days by fermenting flour, wheat or rye with water. Today, jelly made from fresh or frozen berries is considered a dessert drink and is thickened by adding starch. In addition to this, there are other subtleties of making jelly:

1. First you need to cook a decoction of the berries; you don’t have to defrost them first, if this is not indicated in the recipe.
2. Next, you need to dilute the starch with a decoction. Its quantity is determined depending on the desired thickness of the drink.
3. Then the resulting solution must be introduced in a thin stream into the boiling broth, stirring constantly. You should not cook the drink for more than 5 minutes after adding starch, otherwise its consistency will turn out to be very liquid. You can also combine the starchy mixture with cold berry broth, and then bring the jelly to a boil.
4. Sugar is added to the dish at the stage of cooking frozen berries. The amount of sand can be varied at your discretion.
5. After finishing cooking, do not cover the pan with a lid, but to prevent film or foam from appearing on the surface of the liquid, sprinkle with powdered sugar.
6. If you are making a drink for a child, defrost the berries, put them in cheesecloth and squeeze the juice out of them. This will make the jelly more homogeneous, without pieces of pulp.
7. It is better to choose berries for jelly with a richer taste and aroma: cherries, raspberries, blueberries, strawberries, currants, cranberries, or make a berry mix. For example, sea buckthorn, blueberries and blueberries without adding other ingredients will make the jelly bland. In this case, you can improve its taste with citric acid, juice and citrus zest.
8. It is better to serve the treat not in ordinary glasses, but in beautiful cups or bowls.

Frozen berry jelly recipe

There are many recipes (with photos) for making jelly: with whole fresh and frozen berries, jam, fruit and berry puree, etc. To enhance the aromatic qualities of the drink, you can add vanillin, cinnamon or any essence. If you do not plan to treat jelly to children, pour a little cognac or liqueur into the broth at the end of cooking. As a result, the liquid will acquire unusual aroma and taste notes.

Classic jelly made from frozen berries and starch

• Time: 35-40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 53 kcal/100 g.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for jelly with starch from frozen berries is very simple. It will require any frozen berries you have in your freezer. This jelly can be served both as a drink and as a third course. It all depends on its thickness, which is regulated by the amount of potato starch. You can serve this thick dish with ice cream or cream..

Ingredients:

• berries (any) – 0.3 kg;
• starch (potato) – 2 tbsp. l.;
• water – 1.5 l;
• sugar - to taste.

Cooking method:

1. Place frozen berries in a saucepan, add water, and boil.
2. Reduce heat and cook for about a quarter of an hour.
3. Strain the broth through a sieve, and then pour the strained liquid back into the pan.
4. Place on the fire and boil again. Add the desired amount of sugar and stir.
5. Dilute the starch with water (100 ml), you can double the amount if you want the jelly to be thicker.
6. Pour the starch mixture into the berry compote in a thin stream, stirring constantly.
7. Boil for another 2-3 minutes, remove from heat.

From strawberries

• Time: 30 minutes.
• Number of servings: 8-9 persons.
• Calorie content of the dish: 36 kcal/100 g.
• Purpose: dessert, drink.
• Cuisine: Russian.
• Difficulty: easy.

Frozen strawberry jelly can be cooked at any time of the year. This delicacy will “give” you and your children a piece of warm summer in cold winter. Frozen strawberries retain all the beneficial properties of fresh berries if they are prepared correctly: washed, dried thoroughly, and only then packaged in containers and sent to the freezer.

Ingredients:

• strawberries (frozen) ½ kg;
• starch 2 tbsp. l.;
• sugar – 6 tbsp. l.;
• water – 2 l.

Waypreparations:

1. Boil water, add sugar, stir.
2. No need to wait for the strawberries to thaw; place them in boiling water straight from the freezer.
3. When small bubbles appear on the surface of the liquid, remove the berries with a slotted spoon and puree with a blender.
4. Dilute the starch powder with a small amount of water and pour into the compote in a thin stream.
5. Add strawberry puree and stir.
6. Let it boil, remove from the stove.

From currants

• Time: 35 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 58 kcal/100 g.
• Purpose: dessert, drink.
• Cuisine: Russian.
• Difficulty: easy.

Frozen currant jelly is cooked just as simply as the previous one. Any variety of this berry (black, red, white) contains a huge amount of vitamin C, which helps strengthen the immune system. This is especially true in winter and spring, when viral and cold diseases actively attack the body. Black currants are more suitable for freezing. Its berries are more elastic, have a dense peel that does not burst from exposure to low temperatures, retaining all the juices and nutrients inside.

Ingredients:

• currants (frozen) – 0.6 kg;
• water – 1.5 l;
• sugar – 0.2 kg;
• starch (potato) – 4 tbsp. l.

Cooking method:

1. Boil water, add currants. Boil for about 5 minutes.
2. Add sugar, stir and cook for another 5 minutes.
3. Strain the broth, put it back on the stove, and boil again.
4. Dissolve the starch powder with water (200 ml), pour in a thin stream into the currant broth, stirring continuously.
5. After boiling again, remove it from the heat.

From cherries

• Time: 50-60 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 107 kcal/100 g.
• Purpose: dessert, drink.
• Cuisine: Russian.
• Difficulty: easy.

Cherry contains useful substances - anthocyanins, which not only give it a red-burgundy color, but also help strengthen the walls of capillaries, have an antioxidant effect, and prevent the appearance of oncology. Cherry jelly from frozen berries is not only tasty and aromatic, but also retains all the beneficial properties of cherries. Only provided that they were properly frozen: washed, dried and placed in the freezer in an airtight package (bag or container with a lid).

Ingredients:

• cherries (frozen) – 0.365 kg;
• sugar – 0.245 kg;
• starch – 0.11 kg;
• water – 1 l;
• almond flakes – 65 g.

Cooking method:

1. Remove the pits from frozen cherries.
2. Place in a saucepan, add water, boil and cook a little.
3. Remove from the stove, crush together with water using a masher. Put it back on the fire and cook for 5 minutes.
4. Add almond flakes, sugar, stir and cook for about 5 minutes.
5. Dissolve starch powder with water (200 ml). Pour into the cherry mixture in a thin stream, stirring thoroughly.
6. Remove from heat and leave for 20 minutes.

From raspberries and cranberries

• Time: 35-40 minutes.
• Number of servings: 16 persons.
• Calorie content of the dish: 41 kcal/100 g.
• Purpose: dessert, drink.
• Cuisine: Russian.
• Difficulty: easy.

Some varieties of jelly are not only tasty, but also medicinal. These include, for example, a cranberry-raspberry drink. Both types of berries have a lot of beneficial properties. Raspberries contain salicylic acid, which has the ability to lower body temperature. Cranberries strengthen the immune system and help cope with vitamin deficiency and colds. A drink based on these two berries is very useful for children, especially during periods of exacerbation of colds.

For some, jelly is a drink.

For others it’s dessert, while others try to satisfy their hunger with it.

Who cares what kind of dish it is!

The main thing is that the jelly is very tasty and healthy.

But only if it is prepared correctly.

How to cook jelly from starch and what can it be made from?

How to cook jelly from starch - general principles

Often the base for jelly is prepared from fruits or berries. They are boiled in water and then filtered. Sometimes the drink is prepared together with berries. If there are no fresh fruits, then jelly is made from ready-made compotes, jam, various drinks and even milk. In fact, there are a huge number of options and in every home there is something from which you can make a drink.

What is the difference between jelly and compote? Of course, thickness! To achieve this, starch is added. Potato is most often used, as it is more familiar and accessible. But similarly, you can prepare jelly from corn starch. The product is diluted with a small amount of cold liquid, and then poured into the main mass and boiled until tender.

How to cook jelly from starch and berries

Berry jelly is a wonderful summer drink. It will help out in the heat, when you have no appetite and want something light. How to cook jelly with starch and summer berries?

Ingredients

2 tablespoons starch;

5 spoons of sugar;

1.2 liters of water;

250 grams of any berries.

Preparation

1. Fresh berries must be freed from leaves and twigs. You can leave the bones, since we will still strain the broth.

2. Pour water over the berries and boil for ten minutes.

3. Strain and add sugar. If the broth is not sour enough, you can add a little lemon juice or dry acid.

4. Place it on the stove again and let the resulting compote boil.

5. Dilute starch in 100 ml of water. It must be cold so that lumps do not form.

6. Pour the solution into the boiling compote, stir continuously and boil for a minute. Ready! This jelly can be drunk warm, but it tastes better cold.

How to cook jelly from starch and jam

Jam is a wonderful ingredient for jelly. Its main advantage is its accessibility. The drink can be prepared at any time of the year and from absolutely any jam. But how to cook jelly with starch and jam?

Ingredients

A glass of jam;

5 glasses of water;

3 tablespoons starch;

½ tsp. lemons.

Preparation

1. Combine the jam with water and place on the stove. You can immediately pour boiling water over it to reduce the time. Boil after boiling for five minutes.

2. Strain through a fine sieve, add lemon and taste. Since the jam is sweet, sugar is not needed. We put it on the stove again.

3. Combine starch with half a glass of water. If you want to get a thicker jelly, you can increase the amount of starch by 1-2 tablespoons.

4. Pour into a boiling broth of jam, cook until thickened.

5. Cool, pour into glasses and you're done!

How to cook jelly from starch and frozen berries

It's spring, a new harvest of berries is coming, but there are last year's berries left in the freezer? No problem! They can be put into jelly and free up space. We use any berries. If they were washed before freezing, then they don’t even need to be thawed. If not, then you need to defrost and rinse in advance.

Ingredients

400 grams of berries;

2.4 liters of water;

3 tablespoons starch;

70 grams of sugar.

Preparation

1. Combine the prepared berries and water and cook an ordinary compote.

2. Strain and squeeze out the remaining juice from the berries.

3. Add sugar and let it cook again.

4. Dilute starch in a small amount of water and pour it into a saucepan.

5. Boil for a minute and turn off. As you can see, the technique for cooking jelly from frozen and fresh berries is similar.

How to cook jelly from starch and compote with cinnamon

To prepare this jelly we use absolutely any compote. It can be brewed from fresh berries and fruits. But you can also use compote from a jar, prepared for the winter. We use ground cinnamon. If there is no such spice, then grind the stick yourself.

Ingredients

1.5 tablespoons of starch;

0.3 tsp. cinnamon;

1.2 liters of compote.

Preparation

1. Strain the compote, pour out half a glass, and put the rest on the stove.

2. Dilute the starch in the remaining compote so that there are no lumps.

3. Pour the starch into the boiling compote, let it boil well, evaluate the thickness and turn it off.

4. Add cinnamon to the hot jelly, stir and cool. Ready!

How to cook jelly from starch and milk

Milk jelly can be a wonderful drink or delicious jelly. You just have to change the proportions of starch. If this jelly is cooled well, it will be very similar to ice cream.

Ingredients

4 spoons of sugar;

1 liter of milk;

2-3 tablespoons of starch;

Preparation

1. Pour a little milk to dilute the starch, put the rest in a saucepan and on the stove.

2. You can immediately pour in the sugar. If you don’t like it too sweet, you can reduce the amount a little.

3. Dissolve the starch in the poured milk and watch the pan. You can't let the milk escape.

4. As soon as the milk begins to boil, pour in the starch mixture in a thin stream.

5. Add vanillin, stir and let it boil again. Turn it off and you're done!

How to cook jelly from starch and hibiscus

No berries or fruits? No problem! Wonderful jelly can also be made from hibiscus (also known as Sudanese rose). The drink will be very bright, tasty and with a pleasant sourness. And for flavor we will add a little zest. But if it is not there, you can replace it with any essence, mint or lemon balm. Shall we get started?

Ingredients

1.5 spoons of hibiscus;

4 spoons of sugar;

2 tablespoons starch;

Zest from 1 lemon (orange, grapefruit);

1 liter of water.

Preparation

1. Boil water in a saucepan.

2. We wash the zest; there is no need to chop it too much.

3. Add Sudanese rose to the zest. Pour boiling water over it all, cover and let stand for 2 hours.

4. If you need it faster, you can boil the contents of the saucepan for 2 minutes, like compote.

5. Strain and add sugar. Place on the stove and bring to a boil.

6. Dilute starch in 100 grams of water.

7. Pour the starch solution into the hibiscus, boil for another minute and the drink is ready! Pour into glasses, cool, and garnish with a slice of citrus.

How to make chocolate jelly from starch

Chocolate jelly is an inexpensive and easy-to-prepare drink. It will help out if you want something tasty and unusual. Children will especially enjoy this dessert. The quantity of products is designed for 2 servings.

Ingredients

400 ml milk;

1.5 tsp. starch;

1 spoon of sugar;

3 tablespoons of water;

2 tsp. cocoa powder.

Preparation

1. Mix sugar with cocoa, gradually add milk and place on the stove.

2. We dilute starch in water.

3. As soon as the chocolate milk starts to boil, add the starch solution.

4. Boil the drink for half a minute and turn it off. Let cool.

5. You can decorate this jelly with chocolate chips, nuts, or simply put some candy in the glass, which will be a pleasant surprise.

How to cook jelly from starch and carrots

It turns out that tasty and bright jelly can be made not only from fruits. Carrots are a popular root vegetable that makes an excellent drink. But it’s just important to choose juicy and sweet carrots.

Ingredients

2 carrots;

1 liter of water;

0.5 lemon;

3 spoons of sugar;

1.5 tablespoons of starch.

Preparation

1. Peel the carrots and rub with fine shavings.

2. Fill with water and boil for ten minutes after boiling. We filter.

3. Add sugar, squeeze the juice out of the lemon and put it back on the stove.

4. Dilute the starch with water (about 70 ml) and pour it into the carrot compote.

5. Heat until transparent and remove from heat. Orange jelly is ready!

If the jelly is cooked thick, then it is better to pour it not into glasses, but into bowls. Then you can decorate with berries, cream, simply sprinkle with powder and serve as a dessert, eat from a spoon.

To make the jelly more aromatic, you can add any berry essence, vanilla, or cinnamon. If the drink is intended for adults, then you can add a little liqueur or cognac.

Do you need to serve jelly beautifully? Decorate your glasses! Just wet the edge in water and dip it in granulated sugar. Let the glasses dry a little, and then carefully pour the drink, being careful not to touch the edges.

How much starch to add to jelly? For a medium-thick drink, use 1.5-2 spoons per liter of base.

Kissel is one of the national Russian drinks, which is prepared not only in our country, but also abroad. Only each country has different jelly recipes. Each country adds something different to the recipe. For example, in France they add vanilla, and in Germany they add cinnamon and cloves, which gives the jelly a special taste.

According to sources, jelly appeared more than 1000 years ago. But in those days it was prepared from grains. This drink was more like jellied meat than jelly. It was elastic and was cut into pieces. Russians loved this drink, which is why the profession of kiselnik appeared. Kissel got its name from the word “sour” because it had a sour taste due to fermentation. They began to prepare jelly from starch after Peter the Great brought potatoes to Russia. To prevent the drink from being so sour, honey, jam and other sweet ingredients were added to the jelly.

Today there are a large number of recipes for making jelly. Usually jelly is prepared from frozen berries, fresh berries and fruits. Frozen berry jelly contains a large amount of vitamins and microelements necessary for the body. The substances contained help improve digestion, despite the fact that jelly is a high-calorie drink.

Frozen berry jelly with vanilla

Compound:

Water - 1.5 l

Frozen berries (any) - 2 tbsp.

Starch - 4 tbsp.

Granulated sugar - 3 tbsp.

Lemon zest - 1 pinch

Vanillin - 1 pinch

Preparation:

• Bring the water to a boil, then add the grated lemon zest, vanilla and sugar. Let the syrup simmer a little.
• Then add frozen berries to the syrup.
• Bring frozen berry jelly to a boil and cook for another 5 minutes. Taste the jelly and, if necessary, add a little more sugar.
• In a separate bowl, dissolve the starch in cold water.
• Turn off the heat under the saucepan with jelly and slowly pour in the starch dissolved in the water. Stir the drink all the time while pouring.
• Kissel is ready! All that remains is to pour it into mugs and serve. Just remember that jelly is best served cold!

Frozen berry jelly with mint

Compound:

Frozen berries (any) - 3 tbsp.

Granulated sugar - 4 tbsp.

Mint - 4 leaves

Water - 2 l

Starch - 5 tbsp.

Preparation:

• First, defrost the berries. To do this, fill the frozen berries with cold water in a separate bowl.
• When the berries are defrosted, place them in a saucepan, add water and put on fire.
• When the water in the pan boils, reduce the heat, add mint leaves and sugar, cook the jelly until the water turns the color of the berries. This is necessary so that the jelly turns out beautiful and tasty.
• While the berries are cooking, in a separate container, dissolve the starch in a small amount of boiled water.
• The starch is poured into the pan in a thin stream, and the jelly is constantly stirred so that no lumps form. The thicker you want the jelly, the more starch you need to add.
• After the jelly is cooked, cool it and serve.

Kissel from frozen raspberries and cranberries

Compound:

Frozen cranberries - 1 tbsp.

Frozen raspberries - 1 tbsp.

Granulated sugar - 7 tbsp.

Potato starch - 3 tbsp.

Water - 4 l

Preparation:

• Place a pot of water on the stove and bring to a boil. Add berries to boiling water and cook for 15 minutes.
• Strain the drink through a colander with cheesecloth and add sugar. Place the drink back on the stove.
• Before the jelly boils, dilute the starch in a small amount of cold water in a container.
• After the drink boils, check the jelly for sugar content; if necessary, add a little more sugar. Then twist the jelly clockwise with a spoon.
• Take a bowl of diluted starch in one hand and a spoon in the other. The starch is poured into the pan with the future jelly in a thin stream closer to the edge of the pan and stirred in a circle with a spoon.
• After boiling, the jelly should cook for another 2 minutes, while continuing to stir the drink.
• After cooking, the frozen berry jelly is cooled and served.

Frozen berry jelly with lemon and cinnamon

Compound:

Frozen berries - 2 tbsp.

Water - 2 l

Starch - 5 tbsp.

Sugar - 1 tbsp.

Lemon juice - to taste

Cinnamon - on the tip of a knife

Preparation:

• Make syrup from water and sugar.
• Add frozen berries to the boiling syrup and cook for 2 minutes.
• Stir the jelly and taste. The drink should be a little sour.
• If there is not enough acid in the berries, add lemon juice or citric acid.
• Dissolve the starch in 0.5 cups of cold water and carefully pour into the drink, stirring constantly.
• Bring the jelly to a boil, but do not boil, and add cinnamon.
• Frozen berry jelly can be served warm or cold.

Cranberry jelly from frozen berries: recipe

Compound:

Frozen cranberries - 1 tbsp.

Water - 5 tbsp.

Starch - 4 tbsp.

Granulated sugar - 5 tbsp.

Vanillin - 1 pinch

Preparation:

• Rinse the cranberries with boiled water and rub through a sieve.
• Filter the resulting cranberry juice through cheesecloth.
• Pour water over the cranberry pulp, place on the stove and bring to a boil. Strain.
• Cool one glass of cranberry broth and dissolve the starch in it.
• Pour cranberry juice into the broth, add sugar and boil.
• Dilute the starch in a chilled drink and add to the boiling broth.
• Add vanillin and bring the jelly to a boil.
• Cool and serve.

Now you know, how to make jelly from frozen berries and you can safely treat your guests to jelly.

2015-11-19T03:20:06+00:00 admin beverages

Kissel is one of the national Russian drinks, which is prepared not only in our country, but also abroad. Only each country has different jelly recipes. Each country adds something different to the recipe. For example, in France they add vanilla, and in Germany they add cinnamon and cloves, which gives the jelly a special...

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Without jelly, the list of popular fruit and berry desserts would not be complete. This ancient thick drink is liked by almost everyone and is truly healthy. It is often recommended to patients recovering strength after surgery or a long illness. It is recommended for baby food. They can satisfy your hunger by replacing one of the higher calorie snacks. You can find concentrates on sale that just need to be diluted with water and heated, but they cannot compare in taste and benefits to homemade jelly. Many housewives regularly brew this drink themselves, especially since jelly from frozen berries can be prepared at any time of the year. Even an inexperienced cook can handle this task; you just need to know a few subtleties.

Cooking features

The composition of frozen berry jelly is simple: the berries themselves, sugar, starch and water. The technology for cooking this liquid dessert is also simple, but it has several subtleties, without knowledge of which it is impossible to prepare a tasty and appetizing jelly.

• The more berries you put in the jelly, the richer its taste, color and aroma will be. However, there are berries, the drink from which without adding other ingredients may seem bland. These are blueberries, blueberries, sea buckthorn. To improve the taste, they are combined with other berries or citrus fruit juice, citric acid, and zest are added to the jelly.
• The amount of starch and sugar in the recipes is approximate; they can be increased or decreased depending on how sweet and thick you want to cook the jelly.
• To avoid lumps, starch is diluted in a small amount of cold liquid, usually water or juice, and only then combined with the total mass. Usually diluted starch is poured in a thin stream along the edge of the pan into the boiling compote, while stirring it. This option involves traditional cooking technology. Experience shows: if you mix starch with cool compote and, stirring, bring it to a boil, the result will be almost the same.
• Experienced chefs do not recommend cooking jelly for more than 5 minutes after adding starch, otherwise it will turn out thinner than you expected.
• If you want to make the jelly as healthy as possible, squeeze the juice out of the berries and add it at the last stage of cooking. Then vitamins exposed to high temperatures will be preserved in greater quantities.

There are several options for making jelly from frozen berries. They are all similar to each other, but not identical.

A simple recipe for frozen berry jelly

• frozen berries (currants, raspberries, strawberries) – 0.4 kg;
• water – 2 l;
• sugar – 120–160 g;
• potato starch – 80–120 g.

Cooking method:

• Without defrosting, place the berries in a saucepan and add sugar.
• Fill with water and put on fire.
• Bring to a boil and cook for 5 minutes.
• Strain.
• Dissolve starch in a glass of cool boiled water.
• Heat the compote. When it boils, pour in the starch solution in a thin stream, while stirring the compote clockwise.
• Cook, stirring, until the jelly boils. Cook after this for 1-2 minutes and remove the pan from the heat.

This jelly from frozen berries can be made in a hurry. If you have frozen berries from your garden before, it will not cost much, but will bring you and your family members, especially children, real pleasure.

Vitamin jelly from frozen berries

• frozen berries (mix) – 0.4–0.6 kg;
• starch – 100 g;
• sugar – 0.2 kg;
• water – 2 l.

Cooking method:

• Thaw the berries, grind through a sieve. Squeeze the juice out of the resulting berry mass through several layers of gauze.
• Place the cake in a saucepan, add water, bring to a boil and cook for 10 minutes.
• Cool slightly and strain the broth, add sugar to it.
• Bring the broth to a boil.
• Dilute the starch with juice from the berries. Pour along the side of the pan into the boiling broth.
• Cook the jelly, stirring occasionally, until it begins to boil, then immediately remove it from the heat.

This recipe for making jelly from frozen berries allows you to preserve the maximum vitamins they contain.

Cherry jelly with mint

• frozen cherries (preferably pitted) – 0.2 kg;
• fresh mint – 50 g;
• water – 1.25 l;
• sugar – 100 g;
• starch – 40–60 g.

Cooking method:

• Cover the cherries with sugar, add a liter of water, and put on fire.
• Pour a glass of boiling water over the mint, leave for 15 minutes, strain and cool to room temperature.
• Dilute starch with mint infusion. Add to boiling compote.
• After the jelly boils, remove it from the heat and cool.

Kissel prepared according to this recipe is best served chilled. When serving, the drink can be sprinkled with crushed almonds, it will emphasize its refined taste.

Strawberry jelly

• frozen strawberries – 0.5 kg;
• sugar – 120–160 g;
• starch – 60–100 g;
• water – 2 l.

Cooking method:

• Place strawberries in a saucepan. Add sugar. Pour water over the ingredients and bring to a boil.
• Use a slotted spoon to catch the strawberries and cook the contents of the pan for a few more minutes.
• Cool the strawberries, rub through a sieve or grind to puree using a blender.
• Dilute the starch with half a glass of clean water.
• Pour starch into boiling strawberry compote and stir.
• Add strawberry puree to the compote and stir again.
• Cook for a couple of minutes, remove from the stove.

Strawberry jelly will be delicious both warm and cold. If you serve it chilled, garnish with whipped cream - it will perfectly complement the taste of strawberry jelly.

Even a novice cook can prepare jelly from frozen berries. The technology for cooking the dish is simple, although it has its own specifics. If you know all the subtleties, the drink will turn out tasty, moderately thick, without lumps. To give the dessert a more interesting taste, you can add zest, cinnamon, and other spices to it when cooking or serving. Whipped cream can be used as an addition.