Kissel from the jam. Recipe and Secrets

Kissel is a drink that is usually made from juice of berries. But some fruits, citrus and even milk with vegetables can be a very tasty and useful basis for making jelly. By the way, many people prefer jelly instead of breakfast. His recipe is very simple and familiar to many, but still not as popular as the usual options.

So, how to cook jelly from jam? To start, you need the jam itself. Any one will do. And from pumpkin, and from berries, and fruit, and even one that began to form sugar. If you cook jelly from jam, then sugar is not necessary to add, but still in many recipes it occurs.

Kissel from jam: recipe berry

2/3 cup of jam is bred with hot water (about 4 cups). Bring to a boil, strain through a fine sieve, and grind the berries. In the resulting broth add sugar (1 tablespoon) and a little citric acid (it will help preserve the color and add a touch of flavor). At this time, starch (4 teaspoons) is bred in a small amount of cold water and filtered. In the resulting boiling compote of jam a thin stream poured in starch water. The mixture is constantly stirred. After the homogeneous liquid has turned out, the jelly from the jam is poured into serving bowls and cooled.

By the way, after the starch is diluted in water, it must be filtered. This will prevent the appearance of lumps. If you add more starch, you can get some kind of pudding, which can be cut and divided into portions. If the potato starch is added less, then there will be a thick compote. It is potato starch that is needed, because It has the properties of gluten, which helps thicken the liquid. These rules apply for any option, if you wish to prepare a jelly from a jam. The recipe does not include gelatin. For this purpose, it is not used, because It binds the liquid and turns it into jelly (even if you add a little, the desired effect of the jelly will not work).

Kissel from jam: a recipe for a universal

It is necessary to take a glass of any jam (about 150-250 ml) and dilute it in 750 ml of warm water. Bring this mixture to a boil and strain. Remains of fruits, berries, vegetables, wipe through a sieve or squeeze well. Then you need to add about 2 tbsp. L. Sugar and a little citric acid. All this mix well and bring back to the boiling point. Starch (approximately 2 tablespoons) must be diluted in 250 ml of cold water, strain and add in a fine trickle to boiling compote. Then the kissel is divided into portions or cooled in a large container, for example, in a decanter.

How to prepare the jelly from the jam, we have already found out, but not all secrets have been revealed. One of the important ingredients of jelly, prepared from sweet syrup or jam, is citric acid. It perfectly helps with a weak color of the liquid or a part of the fruit. The fact is that it perfectly preserves and enhances color. In addition, the sweet must not be cloying and it is the citric acid that gives the shade and allows the taste of the berries or fruits to be highlighted more clearly. Instead of citric acid, you can use lemon juice. It is desirable that it was freshly squeezed. This will help preserve all the useful and taste characteristics of the lemon until you add it to the drink.

When filtering, it is better to use a fine sieve or several layers of gauze. This will help to make the drink more tasty and homogeneous. If desired, you can add fresh berries or a citrus slice to the finished jelly, poured into portions. Similarly, if you like fragrant and unusual flavors, then when cooking jelly from jam, you can add spices. Only choose them carefully, so that they are combined not only with the ingredients of the jam, but also with the sweetness of the jelly.

We wish you delicious and unusual drinks!