How to cook jelly from a bag. Step-by-step preparation of powdered jelly

Cook the jelly for 1-25 minutes depending on the berries or fruits used in the jelly. Cook the jelly in the multicooker on the “steaming” mode for 15 minutes and leave for 40 minutes without opening the multicooker. Dilute the jelly from the pack with cold water, put it on the fire and bring to a boil.

How to cook jelly from a pack

Products
Kissel - briquette 250 grams
Boiled cold water - 1 glass
Running water - 1 liter

How to cook jelly from a pack
1. Place a pack of dry jelly (250 grams) in a deep plate, add cold boiled water (half a glass is enough) and quickly stir the powder with a spoon. You need to stir very carefully so that no lumps form in the jelly.
2. Pour a liter of cold water into a small saucepan, put it on the stove and let it boil.
3. Mix the diluted concentrate in a plate and carefully pour it into the pan. Continuing to stir with a spoon or wooden spatula, bring the drink to a boil.
4. Remove the jelly from the heat and cool quickly. The finished thickened drink can be poured into glasses with a ladle and served.

How to cook jelly from powder

Products
Package of jelly powder - 25 grams
Water - 1 glass (200 milliliters)

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

Advice: For a large mug it would be better to take 2 bags.

How to cook milk jelly

Products
Cow's milk - 6 glasses
Fruit syrup - 5 tablespoons
Starch - 4.5 tablespoons
Granulated sugar - 4.5 tablespoons
Vanilla powder - 1 pinch
Ground cinnamon - 1 pinch

How to cook jelly with milk
1. Pour 6 cups of cow's milk into an aluminum or enamel pan and place on moderate heat.
2. As soon as the milk starts to boil, move the pan to the switched off burner. Add 4.5 tablespoons of sugar to hot milk and stir with a spoon until completely dissolved.
3. Scoop half a cup of milk from the pan, add 4.5 tablespoons of starch into the cup and stir quickly.
4. Pour the diluted starch back into the pan, add 5 tablespoons of syrup from any fruit and stir.
5. Put the milk jelly back on medium heat, let it boil, then reduce the gas and cook for another 4 minutes.
6. As soon as the jelly boils, remove the pan from the heat, add a pinch of vanilla powder and stir.
7. Cool the finished drink a little and pour it into glasses. If desired, for a special taste and aroma, you can sprinkle the jelly with cinnamon or garnish with a sprig of mint.

How to cook jelly from jam with starch

Ingredients
Jam - 6 tablespoons
Water - 1 liter
Citric acid - 1 pinch
Sugar - 3 tablespoons

How to cook jelly from jam
Pour water into a saucepan and put on fire. When the water is hot, add the jam and cook for 5 minutes. Strain the mixture through a sieve, return to the pan, add sugar, citric acid and mix thoroughly. Dissolve starch in water and pour in a thin stream into a saucepan with jelly. Place the pan on the fire and bring the jelly to a boil. Your jam jelly is cooked!

How to cook jelly from berries with starch

Ingredients
Berries (300 grams fresh or 500 grams frozen)
Water - 1 liter
Sugar - 3 tablespoons
Starch (for liquid jelly - 2 heaped teaspoons per 1 liter of water, for medium jelly - 2.5 heaped teaspoons, for thick jelly - 4 heaped spoons)

How to cook jelly from berries
Squeeze the berries, if fresh. If defrosted, defrost. Rub the berries through a sieve and place the berry juice in a cool place. Place the berry pulp in a saucepan, add water, put on fire, bring to a boil and cook for 1 minute. Strain the pomace, return the broth to the pan and heat, add sugar, pour in the starch diluted in cold water in a thin stream, bring to a boil, pour in the berry juice and turn off the heat under the jelly.

Kissel is a very popular and healthy dessert, the history of which dates back more than a century ago. It is very easy to prepare, especially if you use ready-made mixtures purchased at the store. Undoubtedly, a homemade delicacy made from fresh fruits or berries cannot be compared in taste and healthiness with the same dish prepared from a powder mixture. However, semi-finished products have always been and remain indispensable assistants in the kitchen of every housewife; it is only important to know how to choose them correctly, serve them and, most importantly, how to cook jelly from powder.

Cooking technology

A standard recipe for making a dry dessert consists of the following points:

1. Use a pack of powdered sweets (250 g) for 1 liter of water.
2. Dissolve the jelly in half a glass of cold water, stirring thoroughly until the lumps are completely dissolved.
3. Bring a liter of water to a boil, and then pour the diluted powder into the water in a thin stream.
4. Stir the mixture and boil it again.
5. When cooking, do not forget to constantly stir the dish.
6. After the liquid boils, turn off the heat and pour the finished drink into the prepared molds, and then let it cool slightly.

How to serve jelly to the table

Initially, during the times of Kievan Rus, jelly was prepared in the form of a liquid and, accordingly, consumed as a drink. This dish was given the status of dessert several centuries later, when starch and honey were added to it. Today in various restaurants and cafes you can find thick jelly, reminiscent of a jelly-like mass or an ordinary jelly drink. The first is traditionally served chilled, often with sour cream, cream or fruit. Liquid jelly is drunk warm, due to which it quickly satisfies the feeling of hunger. They also replace gravy for homemade casseroles and other baked goods.

If you cook several types of jelly with different color shades (for example, strawberry and apricot), you can pour this dessert in layers into beautiful transparent molds.

USEFUL ADVICE: Decorations made from fruit, marmalade, grated chocolate or coconut will add a new taste and original look to a classic delicacy. Apple or apricot jelly will be pleasantly complemented by cinnamon, and you can add a pinch of vanilla to a pear dish.

1. Before buying a powder mixture, carefully read the composition. Give preference to a product containing extracts of natural fruits or berries, otherwise there will be no benefit for the body. In addition, the composition may include: starch, citric acid, sugar and flavor enhancers.
2. When preparing, follow the instructions, which are usually indicated on the package. Be careful, the preparation of drinks from different manufacturers may differ.
3. Be sure to follow all the proportions indicated in the recipe, otherwise the dish will turn out too thick or too thin.
4. To give the jelly from a pack a natural taste, you can add berries or a few spoons of jam (currant, cherry, raspberry or strawberry) to the almost finished mixture.

Other ways to use jelly from a pack

Ready-made semi-finished products can be used not only as a tasty fruit drink. You can try making original cupcakes by adding a jelly mixture from briquettes to the dough, thus obtaining delicious baked goods with a special color and taste.

Children and adults will enjoy jelly cream, for the preparation of which the powder is diluted in a higher concentration (3 packs of the mixture are used for 1 part water). Cooked and slightly cooled jelly is whipped with sour cream or butter. Also, when diluting the powder, water can be replaced with milk or cream, then the dessert will turn out even tastier and more tender.

How to cook jelly- so tasty, healthy and loved by us since childhood? We are not talking about ready-made store-bought briquettes; it is not at all difficult to prepare this drink yourself at home, and you can use any base - from fruit to milk.There are fans of oatmeal jelly - by the way, the only one that can be cooked without adding starch.

How to prepare jelly?

Making jelly is not a difficult task at all. You just need to know some rules, which we want to tell those who have not yet tried to cook it at home.

If you want thick jelly, take 3-4 tablespoons of potato starch per 1 liter of water. To get medium thickness, you will need 2-2.5 spoons, and for a liquid drink, 1 tablespoon will be enough.

Before adding starch to the hot base, it must be diluted in cold water and strained. And then quickly, before it hardens, pour it into the pan, stirring constantly. Then bring the liquid to a boil and turn off.

If you boil it, the drink will turn out liquid. But to obtain a thick jelly, after adding starch, cook the mass over low heat for several minutes, while stirring with a spoon, preferably a wooden one.

To cook milk jelly, it is better to use maize starch, it has a more delicate taste.

You can add a little citric acid to berry and fruit jellies (no more than 0.3 g per serving), which is diluted in cold, preferably boiled water. This will give the drink a pleasant flavor and bright color.

And sugar is sprinkled on top so that a film does not form on the surface.

Vitamin cranberry jelly

Cranberry jelly is not only a tasty drink, it is also a sweet medicine for colds and flu, we will tell you how to cook it for your sick household members, especially children.

We will need:

• 2 liters of water;
  
• 300-400 g cranberries (fresh or frozen);
  
• 3 tablespoons starch;
  
• sugar to taste.

How to cook:

1. We wash the cranberries with water, crush them with a wooden spoon, and squeeze out the juice from the berries using gauze;
2. dilute the starch with cold water in an amount of about half a glass;
3. mix squeezed cranberry juice and diluted starch;
4. pour this mixture into boiling water, add sugar (on average about a glass, but the amount can be adjusted depending on taste preferences);
5. When the mixture boils, cook for 3 minutes and remove from heat.

Cranberry jelly is good both cold and warm.

Apple juice jelly

No less tasty than berry and fruit drinks are drinks made from juices, preserves and jams. And preparing them is even easier and faster.

We will need:

• 2 glasses of apple juice;
  
• 2 glasses of water;
  
• 3 tablespoons starch;
  
• to taste - sugar, cinnamon, orange or lemon zest.

How to cook:

1. mix sugar, spices and water, boil the mixture;
2. dilute the starch with apple juice, pour into hot syrup;
3. Let the jelly simmer for a couple of minutes and remove from heat.

Thick jelly “Healing” from rose hips

A rosehip jelly drink will help fight colds and will be an excellent preventative against illnesses during the cold season.

We will need:

• rose hips - 100 g;
  
• water - 5 glasses;
  
• sugar - 5 tablespoons;
  
• starch - 3 tablespoons;
  
• currants for decoration.

How to cook:

1. pour dried rose hips into two glasses of warm water and leave to swell for a couple of hours;
2. strain this liquid through cheesecloth, and rinse the berries themselves with water;
3. Mash the rose hips in a mortar, put them in a saucepan and add water;
4. cook for 15 minutes, strain and combine with the water in which the rose hips were infused;
5. add sugar, optional citric acid;
6. dilute the starch and pour it into the pan, cook until thickened - 10 minutes;
7. cool, pour into portioned dishes, decorate with currants.

Milk jelly

This is a recipe for a quick, tasty and healthy dessert that both children and adults will enjoy.

We will need:

• half a liter of milk;
  
• 100 g sugar;
  
• 50 g of starch (kitchen gadgets, such as an electronic measuring spoon, will help you measure the exact amount);
  
• 2 yolks;
  
• 20 g butter;
  
• vanilla - to taste.

How to cook:

1. dilute the starch in three tablespoons of cold milk;
2. pour it into boiling milk, stirring constantly;
3. when the mixture thickens, remove from heat, add to it the prepared mass of yolks, mashed with butter and sugar, and vanilla;
4. Mix the mixture thoroughly and let it cool. Serve with any jam or preserves.

Not only tasty, but also healthy

Obvious benefits of jelly for digestion: they are viscous and therefore have a very beneficial effect on the stomach. They are good to drink even for gastritis and peptic ulcers; they coat the inflamed walls of the stomach and relieve pain. For those who have high acidity, this healing drink is also useful.

Fruit and berry jelly strengthens the immune system, apple jelly is good as a preventative against anemia, blueberry is good for the eyes, cherry has antiseptic properties and helps with respiratory diseases.

This video explains how to cook oatmeal jelly without adding starch:

Take it for yourself and tell your friends!

Read also on our website:

show more

Methods for cooking jelly from powder - cooking rules.

Kissel is a delicious and nutritious dessert with a jelly-like consistency. This dish is prepared very quickly and easily. You can make jelly from fresh or dried fruits and berries.

Despite the variety of recipes and options for preparing jelly, the most preferable is its preparation from a powdered concentrate. You can buy such a powder in any store, and it can be of absolutely any flavor - apple, raspberry, orange, currant, or blueberry.

Classic recipe

In order to cook jelly from powder according to the classic recipe, you will need:

• Jelly powder – 200 grams.
• Sugar and citric acid - to taste.

To prepare jelly, you need:

• Dilute the powder with 2 glasses of water.
• Place on fire and bring to a boil.
• Pour in 3 cups of water, stirring the mixture constantly.
• Add citric acid.
• Pour into mugs and serve.

Cranberry jelly

To make jelly from fresh cranberries, you need to take:

• Fresh cranberries – 300 grams.
• Potato starch - 2 tablespoons.
• Sugar – 10 tablespoons.

To prepare jelly, you should:

• Pour water into a saucepan and add cranberries.
• Place the pan on the fire.
• Boil.
• Dissolve potato starch in 1 cup of water.
• Remove the berries from the pan.
• Add sugar to the water.
• Pour the dissolved starch into the pan in a thin stream and mix well.
• Remove the jelly from the heat and cool.

Milk jelly

In order to prepare milk jelly, you will need:

• Milk – 0.5 liters.
• Sugar – 100 grams.
• Starch – 50 grams.
• Yolk – 2 pieces.
• Butter – 20 grams.
• Vanillin - to taste.

To prepare milk jelly, you should:

• Pour milk into a saucepan and put on fire.
• Boil.
• Dilute the starch with three tablespoons of milk and pour into the pan. The contents of the pan must be constantly stirred.
• Remove from heat when the mixture thickens. Pour the beaten yolks with sugar and butter.

You can add cherry jam or raspberry juice to chilled jelly.

Since childhood, everyone’s favorite truly Russian drink is jelly. We’ll tell you how to cook it correctly in the article.

Kissel is a traditional Russian dish, a sweet thick drink. In ancient times, they did not drink jelly, but ate it. It was made so thick that it could be cut with a knife and eaten as a complete dish.
The ingredients for its preparation can be different - fruits, berries, dried fruits, milk, chocolate, syrups, cereals. It is based on starch (rice, potato, corn or maize) or sourdough.

Any jelly has benefits for the body. It is recommended for use by people:

• suffering from diseases of the gastrointestinal tract (oatmeal)
• for the prevention of anemia (apple)
• to improve immunity (cranberry)
• to improve vision (blueberry)
• to combat liver diseases (rowanberry), etc.

Types of jelly such as oatmeal, rolled oatmeal, flaxseed and beetroot will help people who are overweight.

How to prepare jelly from a pack of loose powder so that there are no lumps?

Powdered jelly is sold in every store and the choice of flavors is varied. It is a high concentrate containing starch, sugar, flavoring and coloring. A pack weighing 250 g. Its advantage is the speed of preparation.
In order to cook delicious jelly, you must follow the rules:

• maintain the proportions of water and dry jelly, as a rule, take 1 liter of water per 250 g
• boil for no more than 30 seconds

Probably every housewife has encountered the fact that lumps appeared during the preparation of jelly. Thus, the aesthetic appearance of the drink was lost. How to cook jelly without lumps?

• The first thing to do is dilute 250 grams of jelly in 100 grams of cold water, so that there are no lumps left
• Second, pour the pre-prepared mixture into a pan of boiling water in a thin stream.
• Third, stir throughout the entire cooking process. As soon as it boils, remove the pan from the stove!

IMPORTANT: if you follow the instructions, the jelly will turn out without lumps

Powdered jelly is most often found in bags designed for one serving (25 g). How to cook it?

• Take a glass with a volume of 200 ml
• Empty the jelly from the bag
• Add hot water while stirring thoroughly

How to cook jelly from a pack step by step?

1. Pour 1 liter of water into a saucepan and put on fire
2. Place dry jelly (250 g) in a bowl and fill with cold boiled water (100 g). Soften until smooth.
3. As soon as the water boils, slowly pour the mixture into the pan and stir
4. Bring the drink to a boil and remove from heat. Cool

Video. How to cook jelly?