Recipe for jelly made from fresh berries and fruits

If you ever decide to pamper your family with a homemade drink, we advise you to try to stick to recipes tested by generations of Russian women and make homemade jelly from starch and berries.

For those who have never tried jelly and are not aware of its existence, we explain that jelly is a healthy drink for every day, which contains useful vitamins and amino acids and cannot be replaced in the midst of colds, as it has an antibacterial effect.

Kissel is also useful for people suffering from diseases of the gastrointestinal tract, suffering from colitis and gastritis, and dysbacteriosis.

Only diabetics should use jelly with caution.

Most often, jelly is made from starch, which is produced from potatoes and fresh, dry or frozen berries: currants, raspberries, cherries, rose hips, rowan, cranberries and even sea buckthorn. Less often - from starch obtained from corn.

Choosing starch

How to cook jelly? How much starch per liter of water should you put in? Almost every novice housewife asks herself these questions. Let's start with choosing starch. There are several options here. Rice starch makes the jelly a little cloudy. It is used if the transparency of the finished dish is not very important. For example, for sauces or opaque desserts. Corn makes the drink more delicate, but we are not talking about transparency here either. Potato starch is best suited for cooking. The texture of the drink will be perfect and the color transparent if you follow the preparation technology.

Kissel from frozen berries and starch with cinnamon and lemon juice

Kissel allows you to quickly quench your thirst in hot weather, lifts your mood and strengthens the immune system. Thanks to the action of cinnamon and lemon, the functioning of all organs improves and the appearance of the skin improves.

Composition of jelly per 1.5 liters of water:

Sequence of making jelly drink:

1. Combine refined sugar with boiling water. The sweetener should dissolve completely.
2. Place assorted berries in boiling syrup and boil for 3 minutes.
3. Squeeze the juice from the lemon and add to the compote.
4. Combine the thickener with water (180 ml) to a uniform consistency. Add to the broth along with chopped cinnamon. Turn off after 2 minutes.

The jelly will acquire the desired thickness in 25 minutes.

How to cook jelly from raspberry or currant jam?

When using jam as the main component of jelly, you should take into account its texture and degree of thickness. If you use desserts based on raspberries or currants, starch is taken in slightly larger quantities than usual. If you do not change the proportions, the consistency of the drink may be too liquid.

Raspberry jelly. For 1 liter of water, take at least 2 tablespoons of starch, raspberry jam and sugar (set the proportions to your taste). Boil the jam with sugar in half the water for 5 minutes. Strain the resulting syrup through cheesecloth, you need to get rid of the seeds. Bring the workpiece to a boil and add the rest of the water with the starch diluted in it. There is no need to boil the product for a long time; 2-3 minutes of cooking is enough.

Currant jelly. For a liter of water we take 2-2.5 tablespoons of starch, a glass of currant jam, a little sugar if desired, a pinch of citric acid, a few mint leaves. We dilute the jam in three glasses of water, pass through a sieve or strain through cheesecloth. Put the resulting fruit drink on the fire, add sugar, add mint and boil for 3-4 minutes. Then we catch the mint leaves and throw them away. Pour the rest of the water with the starch diluted in it into the syrup, add citric acid. Keep the mixture on low heat, stirring constantly. Do not let it boil, remove it when the first signs of steam appear.

Ready-made jelly does not have to be consumed immediately. It can be infused under a lid in a warm place, then the taste will be even richer. Or pour the mixture into molds, put pieces of fruit or nuts in it, cool and put in the refrigerator for several hours. The resulting product will look like jelly with pieces of tasty ingredients suspended in it. This composition is served in its pure form or as an addition to ice cream scoops.

Drink density

The main thing is to cook the jelly to the desired consistency. How much starch should you put per liter of liquid? It all depends on your preferences. If you want to get liquid jelly, then for one liter of juice you will need three large (tablespoons) tablespoons of starch.

For a medium-thick drink, you need to take 4 large spoons of starch, and for thick jelly - 5 large spoons. Please note that after cooling the drink will become slightly thicker. In the old days, it was customary to cook very thick jelly, which had the consistency of jelly. It was cut with a knife and served to the table in this form.

Density of the dish

The thickness of the jelly depends on how many tablespoons of starch are added per 1 liter of jelly. There are several types of preparation, or rather several types of density:

• Thick. For such a dish you will need to put about 80 grams of starch per liter of water. At home, you can use a tablespoon to measure, in which case you need to put 3 spoons. After the starch is added, the jelly will need to be cooked over low heat until it reaches the desired consistency. To stir this dish, you should use a wooden spoon. It should be noted that such thick jelly is served in bowls, and the dish is consumed with a spoon or fork.
• Medium thickness. For such a dish you will need to add about 45 grams of starch, which is about 2 tablespoons. You don’t need to cook the product for very long, the thickener is added, all the ingredients are brought to a boil, then you can serve the dish. This jelly can be consumed warm or cold. You won’t be able to drink the product either, so you need to give it additional spoons.
• Liquid. This type is considered drinkable, but let’s try to figure out how much starch you need to put in 1 liter of liquid jelly. For this consistency, 30 grams of thickener or a little more than 1 tbsp will be enough. l. Cooking the dish is similar to the point described above.

All proportions are presented approximately, and you can find out in detail how much starch is needed per 1 liter of jelly in specific recipes. This is due to the fact that the thickener can react differently with different ingredients. Therefore, in some cases you need to add more or less starch. Before adding starch, it is always better to dilute it in cold water and strain.

How to cook jelly from powder: proportions, recipe

It may happen that you need to prepare jelly very quickly. For this case, a special dry powder was created. All you need this time is:

• dry jelly - 250 g;
• water - 1 l.

How to cook jelly from powder? It is enough to take into account the following tips and do the following:

1. Mix the powder with half a glass of water and grind thoroughly. This is necessary so that no lumps appear in the liquid during cooking.
2. Heat water to boiling. While stirring, add the prepared mixture and leave until it boils.
3. Continue stirring the drink until it reaches the desired consistency. Cool and serve.

Package of jelly powder – 25 grams Water – 1 cup (250 milliliters)

How to cook jelly from powder1. Tear the bag and pour all the jelly into the mug.2. Bring water to a boil in a kettle, then cool slightly. 3. Pour hot boiled water into a mug.

Tip: for a large mug it would be better to take 2 bags.

Berry jam jelly

Ingredients:

• berries – 500 g;
• sugar - half a glass or to your taste;
• water – 2 l.;
• potato starch – 2 tbsp.

1. This is an ancient drink that our great-grandmothers prepared from fresh berries and fruits.
2. In order for the drink to be aromatic, you need to take strawberries or raspberries, and to make it healthy, you need to take sea buckthorn berries, cranberries, black and red currants, and viburnum.
3. Even if you don’t have such an abundance of berries, don’t be upset; ordinary apples also make very tasty jelly, the main thing is to do everything right.
4. First, let's prepare the main ingredient - berries or fruits.
5. Since we will be cooking jelly in a multicooker from frozen berries (strawberries and raspberries), we first pour the frozen berries into a clean and, as dry as possible, multicooker bowl.
6. There is no need to defrost them first.
7. It’s okay if a few drops of water remain on the walls of the working bowl, the main thing is that it is clean and odorless.
8. If, before you got ready to cook jelly, the multicooker cooked you meat or cooked delicious borscht, then you should not only wash the working bowl with detergent, but also boil clean water in it.
9. After you have washed the bowl, rinse it with water several times, pour in 2 liters of water, close the lid of the device and set the “Baking” mode.
10. After 15 minutes (you will have to control the time) the water will boil.
11. The bowl will become clean and free of odors.
12. You can start preparing jelly in a slow cooker.
13. So, put frozen berries in a clean bowl and pour granulated sugar on top.
14. If you like sweet drinks, then instead of half a serving, you can add a glass of sugar.
15. Fill the berries with sugar with water (warm, if the multicooker bowl is warm after boiling the water, so as not to create a temperature difference and damage the coating of the bowl).
16. Turn on the “Steam cooking” program and set the time to 30 minutes.
17. Or let’s do it differently, select the “Stew” mode, the cooking time for the jelly in the multicooker is 1 hour (this mode is not suitable for berries, as they will boil quickly).
18. At this point, you can close the multicooker lid.
19. For now, let's go about our business.
20. In the multicooker, after the beep, you will find an ordinary compote.
21. That's how it should be.
22. Now it’s the turn of another, no less important ingredient - starch.
23. But to cook jelly in a multicooker, the compote must be strained through a sieve to remove the pulp, and the liquid must be poured back into the multicooker bowl.
24. Again, select the “Steam” program, set the time this time to only 10 minutes, we need the compote to boil.
25. While the liquid is boiling, let's make starch.
26. We will need 2 tablespoons of starch (or a little less if you don’t like thick jelly).
27. If, on the contrary, you like thick jelly, you can add 4 spoons.
28. We dilute the powder in water (1 cup) so that it dissolves.
29. Open the lid of the device, if the liquid has reached the boiling stage, pour in starch in a thin stream, stirring the compote.
30. We do everything quickly, don’t forget to stir and make sure that not a drop of starch remains at the bottom of the glass.
31. The starch needs to be stirred thoroughly, so you will have to devote a little time to this process.
32. But after your efforts, you will get amazing jelly in a slow cooker.
33. There is no need to close the lid of the device.
34. The jelly can be poured into hot glasses or cups and as soon as it cools down a little, serve immediately.
35. This drink is suitable for children and schoolchildren, especially in the autumn-winter period.

Some tips

Even preparing such a simple drink has its own little tricks. Starch must be dissolved in a small amount of cold liquid and then added to the total mass. Only in this case will the homemade jelly be homogeneous, without lumps. When you pour the starch into the pan, continuously stir its contents so that it is evenly distributed throughout the entire mass.

After adding starch, boil the jelly for no more than a minute. Otherwise, the substance will break down into glucose, and the drink will be too liquid. When choosing a container, give preference to enamel pans and never aluminum ones. Many fruits can change their color from exposure to this metal.

Recipe for delicious jelly based on jelly made from starch and berries

By playing with the amount of starch used, you can prepare not only a drink - jelly, but also jelly-jelly or delicious jelly jelly, mousse. For example, on a curd and sour cream base you can make jelly-jelly.

To prepare it, just take 200 ml. sour cream and 400 gr. Cottage cheese. Mix sour cream with cottage cheese and set aside in a container. In the meantime, take gelatin, 20 g is enough. And dilute it in a small amount of warm water.

We start cooking the jelly in the same way as in the first recipe. When the jelly is ready, add 150 grams of sour cream to the curd. Sahara. Transfer the mixture to a blender and blend for a few minutes. Then add gelatin, infused and swollen in water, and infused jelly to the mixture and begin pouring the resulting liquid into molds. Silicone or any metal molds are useful for this purpose.

Then we put the molds with the liquid in the refrigerator and wait for it to completely harden. When time passes and the jelly poured into the molds hardens, you can call your family to the table and serve a dish of jelly.

It can be served either in molds in which the solidification process took place, or by turning the molds over and placing the jelly jelly on beautiful plates. I am sure you will use this recipe more than once, and each of your preparations will bring you the glory of a chef.

Milk chocolate jelly

How to cook jelly from starch so that children like it? Everyone's favorite milk-chocolate drink will be to their taste. To prepare you will need a liter of milk, 200 grams of chocolate, 6 tablespoons of starch (without top), 150 grams of sugar, vanilla and a pinch of salt. Grind the chocolate using a grater or take a chocolate dragee. Before diluting the starch for jelly, pour out a little milk. In principle, a 250 gram glass is enough. We dilute the powder in it.

Pour the rest of the milk into the pan and add salt, vanilla, chocolate and sugar. The chocolate should be completely dissolved. Then pour in the diluted starch. Stir until it boils and remove from heat. The recipe for starch jelly is accessible and simple. Children really like this drink, and adults won’t mind remembering the taste of childhood.

Kissel made from starch and jam

Kitchen appliances and accessories:

Bowl; 2 pans; spoon; strainer; mugs or glasses for serving.

• Any water is suitable for preparing this drink, but it is still advisable to use high-quality water - purified with a filter or mineral water without gas (bottled) so that the jelly brings maximum benefits to the body. High-quality water should be tasteless, odorless, without sediment, and have a neutral taste. It is not advisable to use hard water.
• For cooking, I most often use currant jam, but any other jam (or jam) to your taste will also work. It is desirable that it be sweet and sour. The jam can be thick and candied, but in no case moldy.
  Also, feel free to throw away canned fruit and berries with a swollen lid that has begun to ferment.

Step-by-step preparation

1. Place 4 heaping tablespoons of jam into the pan.
2. Add a liter of water. Mix thoroughly.
3. We taste the fruit drink and add more jam or water if necessary. Bring the fruit drink to a boil. Remove the pan from the heat.
4. We dilute 2 tablespoons of starch (heaped) in a glass of cold boiled water. It is imperative to use boiled water, since after brewing the drink we will no longer boil it.
5. Strain the boiled fruit drink through a strainer to get rid of the berry peel.
6. Gently pour in water and starch in a thin stream. During the brewing process, stir the jelly constantly. Slowly pour in the diluted starch to the desired jelly consistency, remembering that the cooled drink will become a little thicker. Since starch can be different, with different properties, you may not need all of it. Check the desired consistency of the drink.
7. Cool the finished jelly, pour into mugs or glasses and serve with desserts, pastries, sweet milk porridges and any other dishes as desired.

Recipe video

From this video you will learn how to cook jelly from starch and currant jam in just 5 minutes. Enjoy watching!

Important!

If you are still interested in the exact proportions of the ingredients for the jelly, then for 1 liter of liquid you need to take the following amount of starch:

• For thick consistency
  – 60-80 grams;
• For a drink of medium thickness
  - 35-50 grams;
• For a semi-liquid drink
  – 20-40 grams.

How to make jelly at home from jam: a simple method

But let’s say that the fruit and berry season is long over, and there is no store-bought convenience product at hand, but you really want to enjoy something tasty and summery. Then you can use any jam as a base for preparing the dish. Prepare the drink as follows:

1. Fruit or berry mixture will partially replace sugar in the drink, so only a little bit of it will be needed.
2. Place the viscous mass in boiling water and let it simmer until completely dissolved. It is advisable to strain the broth before adding starch. After all, jam, unlike fresh berries, does not always consist of whole pieces. It is this property that can make the jelly cloudy and unattractive in appearance.
3. The principle of adding starch remains the same. Add the solution in a thin stream and stir until it boils.
4. If desired, thick jelly can be poured into portioned containers and cooled.

Berry jelly

You can make jelly from any berries and fruits, even frozen ones. Therefore, this drink will delight you all year round. You will only need one glass of any berries, 1.5 liters of water, 3 tablespoons of starch and sugar to taste. Fill the berries with water and put the pan on the fire. After boiling, strain and rub the berries through a sieve.

This is especially true if a child drinks the jelly. Pour the liquid back into the pan. We dilute the starch separately with cold water. Return the pureed berries back to the pan, add sugar and vanilla. When the base boils, pour in the starch in a thin stream, stirring constantly. Bring the mixture to a boil and turn off the heat. This starch jelly recipe is suitable for any berries.

Strawberry jam jelly

This recipe produces jelly, which is to the taste of almost every person, regardless of his age. With this drink you can surprise and delight both guests at a holiday and family on an ordinary day.

Required products:

1. Starch – 1 tbsp. l.;
2. Sugar – 3 tbsp. l.;
3. Citric acid – 1 tsp;
4. Water – 1 l;
5. Jam – 4 tbsp. l..

Time spent: 30 minutes.

Value: 63 kcal.

How to make jelly from strawberry jam and starch:

1. Heat the required amount of water;
2. Dissolve the appropriate amount of jam in hot water;
3. Place the container on low heat;
4. Leave to cook for another 5 minutes;
5. Then pass this syrup through a fine sieve;
6. Add citric acid and sugar to the drink;
7. Stir until the sugar is completely dissolved;
8. Mix starch with cold water;
9. Add this mixture to the syrup and stir;
10. Place the container with the syrup on the fire and continue cooking;
11. The mixture should come to a boil;
12. As soon as the jelly boils, remove from heat;
13. Give time to cool and infuse.

How to make healthy and tasty jelly from starch and jam? There are several recommendations in this regard:

1. The consistency of the drink depends on the amount of starch. For thick water per liter you need to take 3 tablespoons, for medium 2 tablespoons, and for liquid – 1 tablespoon;
2. Citric acid makes the drink taste richer and also affects the color. It becomes more saturated;
3. Citric acid and starch should be dissolved in liquid before adding to the drink;
4. Starch is diluted exclusively in cold water and added to boiling syrup;
5. It should be dissolved immediately before adding to the syrup. At the same time, it should be stirred constantly, otherwise it will settle to the bottom;
6. Depending on the recipe, starch can be diluted with either water or milk;
7. To improve the taste of jelly with milk, add cinnamon;
8. If jelly is prepared with milk, then the milk is initially boiled with sugar, and only then is jam added;
9. If the jam is very sweet, sugar can be omitted;
10. Depending on taste preferences, the amount of sweetener can be changed;
11. To avoid the appearance of a film, sugar is sprinkled on top of the jelly;
12. Lumps may form due to starch. To avoid this, the powder dissolved in water can be strained through a sieve;
13. Citrus zest, vanilla, and the essence of various nuts are very good additives;
14. After introducing potato starch, it is forbidden to boil the drink; it should only be brought to a boil. Otherwise, the powder will lose all its properties;
15. Various types of starch can be used for cooking;
16. For milk jelly it is better to use corn starch, and for water jelly - potato starch;
17. Depending on the type of starch, its quantity and cooking time vary;
18. After boiling, the corn starch-based drink should be boiled for another five minutes;
19. Kissel can be prepared not only with jam, but also with juices and berry purees;
20. For cooking, it is better to use an enamel pan and a wooden spoon;
21. If you are preparing a jelly dessert, then the dessert mold is moistened with water and sprinkled with powdered sugar. In this case, there will be no problems with removing the dessert from the mold;
22. Thick jelly should be cooked over low heat;
23. Kissel is prepared using different types of jam. Its appearance does not particularly affect the taste of the resulting drink. In this case, you can use any fruit and years.

Kissel is a traditional Russian drink that has a lot of useful properties that have a beneficial effect on the human body. It should be noted that the consumption of jelly by children is much wider than among adults, since this drink is widely used in the nutritional menu of children in preschool and educational institutions. And this is not without reason, because eating jelly helps protect the child’s delicate, not yet fully formed digestive system.

Oatmeal jelly

Now let's talk about the healthiest product - oatmeal jelly. No wonder people called it the elixir of health. Before you cook jelly from starch and oatmeal, you need to prepare first. Fill a glass of oatmeal with warm water (1.5 cups) and leave for a day at room temperature. Then strain, add salt and place in a saucepan on the fire.

Pour in the milk (1 glass) and add butter (a third of a teaspoon). Leave a little cold milk to dilute the starch (2 tablespoons). When the base boils, add the diluted powder little by little. Remove the pan from the heat and pour the jelly into the molds. Serve sprinkled with a little sugar or powdered sugar.

Liquid jelly

There are many ways to cook liquid jelly. As a rule, jelly can be prepared according to the same recipes, but at the same time, the amount of starch can give the finished drink the desired consistency. Housewives themselves choose whether the final product will be liquid or thick. Liquid jelly, the recipe for which we suggest preparing, may change its consistency during the cooking process if by 1 tbsp. l. increase starch composition. Step-by-step preparation of jelly from jam will help you figure this out:

1. Place a saucepan with 1 liter of water to heat. Then pour 6 tbsp. l. any jam without seeds.
2. Strain the finished compote, add 3 tbsp to the liquid. l. sugar and a pinch of citric acid.
3. In 1 glass of water, dilute 2 tbsp for liquid jelly. l. starch. If you want to make the jelly thicker - 3 tbsp. l. For very thick - 4 tbsp. l. and more.
4. When the compote boils, add, carefully pouring in the starch mixture. Stir well. Boil for 1 minute. Kissel is ready.

Vitamin fruit jelly

If you have fruit compote, you can turn it into healthy jelly. Children love this dish, and it doesn’t take long to cook. In addition, the main advantage is that it retains all vitamins.

To prepare you will need:

Honey jelly

The recipe for jelly made from starch and honey is quite simple. Honey will add aroma and taste to the drink, but due to boiling it will lose some of its beneficial properties. Take 200 grams of honey, 50 grams of potato starch and some water. We dilute the honey with warm water and put it on fire. Bring to a boil and add starch diluted with a small amount of water. After the drink thickens, turn it off. You can add a little citric acid to improve the taste. But remember, the less you boil this drink, the healthier it will be.

Milk jelly

This product can be given to babies from six months of age.

To prepare you will need:

This drink is given to children chilled. Both very young children and children aged 2-3 years prefer to drink it.

The benefits of jelly

Kissels, due to their viscosity, have a beneficial effect on the condition of the stomach. They can be used even during 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 make the drink from. For example, oatmeal jelly improves immunity and stimulates the function of the gastrointestinal tract. True, this drink is quite high in calories, which should be taken into account. This is the only type of jelly that does not require starch for its preparation. Cranberry jelly is a remedy against colds, blueberry is good for the eyes, apple is a good prevention of anemia.

Sea buckthorn jelly

Much has already been said about the healing properties of sea buckthorn. And if she gives all her valuable and nutritious vitamins to the prepared drink, then it will become even more useful. To prepare, take 2 cups of sea buckthorn, half a cup of sugar, 4 large spoons of starch, 1.5 liters of water, 4 cloves and 5 spoons of honey.

Place sea buckthorn, sugar and cloves in a saucepan and fill with water. Cook for about 30 minutes. Then we strain the fruit through a sieve, and pour the broth back into the pan and put it on the fire. Mix the pureed berries with starch and add to the broth. Bring to a boil, remove the cloves and add honey to the pan. Turn off the fire.

Currant jam jelly

Ingredients:

• three liters of filtered drinking water;
• currant jam or currants grated with sugar - to taste;
• potato starch - 5 tbsp. l.

1. Prepare a fruit drink from blackcurrant jam by diluting it with water.
2. By taking a sample and, if necessary, adding jam, adjust the taste.
3. Please note that starch lightens and reduces the sweetness and taste characteristics of the finished drink.
4. Therefore, prepare a concentrated fruit drink.
5. To make the jelly smooth, strain the berry drink through a sieve, lightly mashing the blackcurrants with a spoon, and bring to a boil.
6. Foam will form on the surface; it must be removed.
7. Pour half a liter of boiled cold water into a small container, add the sifted starch into it and stir thoroughly.
8. While vigorously stirring the boiling fruit drink, pour diluted starch into it in a thin stream and reduce the heat.
9. Boil the blackcurrant jelly over low heat for three minutes and remove from the stove.
10. Do not let the drink boil.

Ingredients:

• 4-5 tbsp. spoons of starch;
• 3 liters of cold water;
• sugar to taste;
• citric acid - a quarter teaspoon;
• currant jam - to taste.

1. Dissolve red or black currant jam in 2.5 liters of water to make a drink, like a fruit drink.

Wine jelly - recipe for adults

And finally, we will share with you, dear readers, a recipe for an unusual jelly made from fresh berries and starch with the addition of a small amount of wine. This recipe is one of those recipes, when preparing which we can be sure that adult guests will eat the finished dish as quickly as possible, almost instantly, and the cost of the dish will be extremely low.

If this fact has inspired you, then let’s start studying the ingredients and the main stages of preparing the dish. Cook jelly at the rate of 5 tablespoons of starch per 1 liter of water. Of all the available berries, we advise you to choose cherries as they are the most harmonious in taste with the wine added to the dish. 200 gr will be enough. cherries.

Remove the seeds from the berries and cover with sugar (100g) for about an hour. Add water and boil for 15 minutes. Pour 200 ml into boiling water. wine and continue cooking for about half a minute.

In cold water, as in previous recipes, stir the starch and add to boiling water, then cook, stirring until completely thickened for 3-4 minutes. Let it cool and begin to enjoy the delicious thick jelly.

Rhubarb jelly

Children often lack vitamins in their bodies, so at the beginning of summer it is recommended to prepare jelly from fresh rhubarb, which contains many useful substances. To prepare you need:

This dish is thick due to the rhubarb pulp. If you do not add the pulp, you can get a transparent jelly.

Dried fruit jelly

To prepare this jelly, you can take any dried fruits (raisins, prunes, dried apricots, cherries, pears, apples, etc.). Place dried fruits in a saucepan and fill with water. For a kilogram of fruit we take 4 liters of water. Cook for about 30 minutes until they are softened. If you use sugar, add it at the beginning of cooking. Add honey only at the end. Take 6 tablespoons of starch and dilute it with a small amount of water. If you want to get a thick jelly, then take 2 more spoons. Gradually pour the starch into the boiling base and turn off the pan. It is recommended to consume dried fruit jelly only chilled. If desired, you can strain the base and remove the drying, but this will be more interesting and tastier.

How to cook jelly in a slow cooker

Berry jelly with ice cream

This dish is ideal for a diet menu due to its stomach-coating effect. It is prepared very quickly from fresh, dried or frozen fruits 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 the delicacy will provide a contrasting flavor to the sweet dish.

Ingredients:

• 800 g mixed berries
• 500 ml water
• 300 g vanilla ice cream
• 200 g sugar
• 20 g starch

To submit:

• mint leaves
• freshly ground black pepper - to taste

Cooking method:

1. Place the berries in a bowl.
2. Pour water over the berries.
3. Add sugar. Cook for 5 minutes at a pressure of 20 kPa or in the “Steam”, “Reheat” or “Manual” mode. Open the lid, set the “Fry” mode and bring to a boil.
4. Mix starch with a small amount of cold water.
5. Pour the starch in a thin stream into the bowl while constantly stirring the berry broth, bring to a thick consistency and turn off. Pour the jelly into a container.
6. Place a scoop of ice cream in the center of the container with jelly. Serve garnished with mint and sprinkled with black pepper.