How to make jelly from jam: prepare a delicious drink according to recipes Eat at Home

How to make jelly from starch and jam: the preparation process and editorial advice

So, for the jelly you will need: your favorite jam, boiled water and potato starch. And also a little sugar, the amount of which you can regulate yourself. If the jam is too sweet, you should not add sugar at all. Some housewives use corn starch in their recipes, but in this case it is better to increase its proportions by 1.5 times. It, unlike potato jelly, does not give intense thickness to the jelly.

Do not add dry starch to hot fruit syrup, otherwise it will dissolve unevenly. First, dilute it with cold boiled water or juice, and only then pour it into the pan with the future drink.

By changing the proportions of starch, you can prepare both liquid and thick jelly. The first is drunk, the second is eaten chilled with a spoon. It is more like a pudding, which can be decorated with whipped cream and berries. If there is too much starch in the composition, it will turn out to be a jelly, but its taste will be quite mealy and its consistency will be viscous. Homemade jelly is best made with the addition of gelatin.

Which starch to take?

Rice starch will give the jelly a cloudy, unattractive appearance. Its most successful use is in opaque sauces and desserts. For example, in blancmange. Corn starch, like rice starch, does not provide the desired transparency. It is ideal for sauces and making milk jelly, where transparency is not important and the texture is very delicate. Wheat starch is used as a thickener in the production of sausages, frankfurters, in the baking industry and in the preparation of Turkish delight. We won’t experiment with it, and buying it is very rare. Potato starch is the ideal product for preparing our national dessert. Yes, exactly dessert, because the jelly can be made either liquid or thick enough to be eaten like jelly and served with whipped cream.

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Proportions of starch for making jelly

Amount of starch per 1 liter of liquid, tbsp. l.	Liquid jelly	Medium thick jelly	Thick dessert
Potato starch	1	1,5	3
Corn starch	1,5	2¼	4,5

As a base for jelly, seedless berry or fruit jam diluted with liquid is used. The mixture is heated, and then starch diluted in cold water is poured into it. There is one subtlety - you need to pour in a thin stream, stirring slowly so that the drink is homogeneous. The jelly brewed with starch does not need to be kept on the fire for a long time; it is enough just to bring it to a low boil. And remember, the cooled jelly will become a little thicker. If you want to get a delicate dessert without the skin of fruits and berries, you need to strain the syrup before adding starch.

Now you have learned how to make jelly from jam - it's just a matter of practice!

For variety, citrus zest, vanilla, spices, fresh fruits or berries are sometimes added to the jelly. There is another secret - a pinch of citric acid will make the taste of the drink more rich. If you don’t like the film on the jelly, then immediately after cooking, lightly sprinkle its surface with sugar or cinnamon.

Tips for housewives

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

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;
Citric acid makes the drink taste richer and also affects the color. It becomes more saturated;
Citric acid and starch should be dissolved in liquid before adding to the drink;
Starch is diluted exclusively in cold water and added to boiling syrup;
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;
Depending on the recipe, starch can be diluted with either water or milk;
To improve the taste of jelly with milk, add cinnamon;
If jelly is prepared with milk, then the milk is initially boiled with sugar, and only then is jam added;
If the jam is very sweet, sugar can be omitted;
Depending on taste preferences, the amount of sweetener can be changed;
To avoid the appearance of a film, sugar is sprinkled on top of the jelly;
Lumps may form due to starch. To avoid this, the powder dissolved in water can be strained through a sieve;
Citrus zest, vanilla, and the essence of various nuts are very good additives;
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;
Various types of starch can be used for cooking;
For milk jelly it is better to use corn starch, and for water jelly - potato starch;
Depending on the type of starch, its quantity and cooking time vary;
After boiling, the corn starch-based drink should be boiled for another five minutes;
Kissel can be prepared not only with jam, but also with juices and berry purees;
For cooking, it is better to use an enamel pan and a wooden spoon;
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;
Thick jelly should be cooked over low heat;
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.

Blueberry jam jelly

Wild or garden blueberries have a soft and delicate taste. Usually, delicious jam is made from this berry. But you can also make jelly based on it, we just have to find out how. This recipe uses corn starch instead of the usual potato starch. The drink with it is less viscous, which emphasizes the delicate taste of the berries.

Ingredients:

blueberry jam - 4 tbsp. l.
water - 1.5 l
corn starch - 3-4 tbsp. l.
water for diluting starch - 100 ml
citric acid (powder) - 1 pinch

Cooking method:

Pour water into a saucepan, add blueberry jam and stir well.
Place the resulting liquid on the stove and bring to a boil. Cook for 5-7 minutes on the lowest heat.
Mix citric acid with 1 tsp. water and pour into syrup. You can always control the amount of acid added yourself. By the way, it can be replaced with lemon juice. It will require 2 times more.
In a separate glass, dilute the starch with cold boiled or filtered water.
Remove blueberry syrup from heat and strain. Pour the liquid back into the pan and place it back on the stove.
Pour water and starch into it in a thin stream and mix well.
Bring the jelly to a boil. Remove the pan from the heat and let the drink cool.

Serve blueberry jelly in cups or clear glasses to highlight the attractive color of the drink. At the end of cooking, you can also add a drop of vanilla extract and a couple of fresh mint leaves to the jelly.

Redcurrant jam jelly

Red currant is a popular berry among summer residents. They make amazing jam from it, make jelly and vitamin fruit drinks, or simply grind it with sugar. Good from red currants and jelly. Let's find out how to make delicious jelly with perky sourness from redcurrant jam at home.

Ingredients:

red currant jam - 4 tbsp. l.
water - 1 l
sugar - to taste
potato starch - 1 tbsp. l. with a slide
water for diluting starch - 80 ml

Cooking method:

Add jam to warm water, stir, and then strain the resulting liquid through a fine sieve or cheesecloth. This way you will get rid of small seeds. A jelly with a homogeneous consistency is much more pleasant to drink!
Pour the mixture into a saucepan, add a little sugar to taste and bring to a boil.
Dissolve starch in water. Carefully pour the resulting mixture into the boiled drink, stirring constantly. The cooled jelly should thicken slightly.

Serve the drink with a slice of lemon to highlight the characteristic sourness.

Blackcurrant jam jelly

Blackcurrant jelly has the taste of carefree childhood. This delicate, thick drink is suitable as a light summer dessert or afternoon snack. Prepare delicious jelly at home and in the country.

Ingredients:

blackcurrant jam - 5-6 tbsp. l.
potato starch - 2 tbsp. l.
water for diluting starch - 200 ml
sugar - 1-2 tbsp. l.
lemon juice - 1 tbsp. l.
water - 1 l

Cooking method:

Pour 1 liter of water into a small saucepan or ladle and place on low heat. When the water is slightly warm, add the blackcurrant jam.
Stir with a spoon until smooth and strain the resulting liquid. Pour back into the pan, add a little sugar to taste and bring to a boil again.
Separately, dissolve the starch in cool water and carefully pour it into the drink, stirring constantly.
You will see how the jelly begins to thicken. Now pour in the lemon juice, wait until it comes to a light boil and immediately remove from the heat. Cool the finished drink at room temperature.

Honeysuckle jam jelly

Honeysuckle can be sweet, sour, and even slightly bitter. Kissel from fresh berries will always taste different depending on the variety and ripeness of honeysuckle. How to balance the sweetness of the drink in this case? We suggest making a quick and tasty jelly from ready-made jam using starch.

Ingredients:

honeysuckle jam - 4-5 tbsp. l.
potato starch - 2 tbsp. l. with a slide
water - 1 l
water for diluting starch - 200 ml

Cooking method:

Boil water on the stove, add jam and mix well.
Strain the honeysuckle syrup. Return the liquid to the stove.
Dissolve starch in cold boiled water.
Slowly pour the starch liquid into the hot berry syrup, stirring constantly. When the mass thickens, remove it from the heat.
Cool the jelly and pour it into glasses.

Serve the aromatic jelly hot or cooled with a handful of fresh berries, powdered sugar and mint.

Strawberry jam jelly

Thick strawberry jelly is another homemade dessert that you can treat yourself to in the summer. If you're tired of eating strawberry jam with ice cream or pancakes, whip it up into a sticky, smooth drink. So, how to cook strawberry jelly from jam and starch quickly and easily? Take our recipe for yourself.

Ingredients:

strawberry jam - 3-4 tbsp. l.
water - 1 l
water for diluting starch - 100 ml
corn starch - 1 tbsp. l. no slide
sugar - 3 tbsp. l.
orange or lemon juice - 1 tbsp. l.

Cooking method:

Pour water into a saucepan, add strawberry jam, stir, bring to a boil and keep on fire for 5-7 minutes. Remove from stove.
When the liquid has cooled a little, strain it and grind the berries through a sieve, helping yourself with a tablespoon or spatula. You should get berry puree.
Mix mashed berries with syrup, add sugar and orange juice. Notes of citrus fruits will pleasantly complement the sweetness of the drink. Place the syrup back on the stove. Heat through, but do not let it boil actively.
Repeat the already familiar procedure: dilute the starch in cold water.
Pour the prepared starch into the syrup and simmer for 1-3 minutes until the jelly becomes thick. Don't forget to stir. Turn off the heat and let the resulting drink brew a little.

Serve the jelly with a handful of aromatic berries and fresh mint. By the way, some people like to drink this jelly with a slice of fresh white bread.

From cherry delicacy

A drink made from cherry jam has a rich taste of ripe fruit. It will help quickly quench your thirst and at the same time suppress the feeling of hunger, so it is recommended to use it as a light snack between meals.

Required Products:

cherry jam (pitted) – 100 g;
lemon juice – 40 ml;
starch – 45 g;
water – 1.3 l;
white sugar – 23 g.

Cooking:

Add water to the cooking container, boil it and add jam. After 3-4 minutes, turn off the fire and set the pan aside.
When the syrup has cooled, you need to pass it through a sieve and remove the large mass from the fruit.
Then take about 200 ml of strained liquid into a cup, pour the thickener into it and stir until it dissolves.
After this, bring the syrup to a boil, add diluted starch to it and cook for three minutes. Then add sugar and lemon juice.
Prepare the drink for another minute, then turn off the burner.

It is recommended to serve homemade jelly warm. This fruity drink will go great with hot buns or sweet pies.

Delicious recipe: oatmeal jelly

Raspberry jam jelly

Real raspberry jelly has the taste and aroma of summer. You will feel it in winter when you want to stay warm. Drink raspberry jelly warm, and then the cold will not be scary for you. In the summer, of course, it is more pleasant to drink jelly chilled with ice and mint. We will tell you how to properly cook jelly from grandma's raspberry jam and starch so as to preserve the taste of your favorite summer berry. Maintain the correct proportions and follow our recommendations.

Ingredients:

raspberry jam - 4 tbsp. l.
corn starch - 2.5 tbsp. l. with a slide
sugar - 1 tbsp. l.
water - 1 l
water for diluting starch - 120 ml

Cooking method:

Rub the raspberry jam through a sieve or cheesecloth to obtain a homogeneous puree. There should be no small seeds in the finished jelly.
Dissolve the starch in cold water and leave for 15 minutes.
Mix water and berry puree in a saucepan, place on the stove and bring to a boil. Keep on fire for about 5 minutes.
Carefully pour the starch diluted with water into the raspberry syrup in a thin stream. Stir, reduce heat and cook the jelly for another 1 minute. Cool or serve hot.

Cherry jam jelly

We offer you a universal step-by-step recipe for making jelly from fragrant cherry jam. By the way, it can turn into an exquisite drink worthy of a festive table. Make your dessert unusual: try adding some spices to the berry syrup: star anise or cinnamon stick. And you can decorate the drink with elegant whipped cream, culinary sprinkles or grated chocolate. Serve, of course, with a straw.

Ingredients:

thick cherry jam - 4 tbsp. l.
water - 1.5 l
potato starch - 1.5–2 tbsp. l. with a slide
water for diluting starch - 50 ml

Cooking method:

Boil water in a small but deep saucepan.
Add a few spoons of pitted cherry jam and mix thoroughly. Cook for 5-6 minutes.
Dissolve 1.5 tbsp in cold water. l. starch and then pour the resulting thickener into the boiling syrup. Stir to avoid lumps.
Remove the pan from the heat and cool. Let the drink brew.

Kissel is often boiled with pieces of cherries, but if you wish, you can grind the berries or chop them in a blender. For a more interesting taste, you can add diced sour apple to the drink at the very beginning of preparation. Bon appetit!

Video

Kissel is one of the varieties of delicious desserts. The drink turns out to be quite thick and to the taste of many people. Doctors recommend consuming jelly for people who are just after surgery or a serious illness. Kissel is also very useful for children.

The drink perfectly satisfies hunger. On store shelves you can find many concentrates that can be prepared in a few minutes, but they cannot compare with jelly made from real fruits. You can use frozen berries for cooking. Anyone can make this drink.

Ingredients

, which are necessary for making jelly: frozen berries, granulated sugar, drinking water. There are several subtleties of making jelly, which we will share with you today.

The taste and richness of the drink itself will
depend on the amount of fruit
. Some berries will seem very bland, so add lemon juice or citric acid.

Starch must be added depending on what you want to get as a result - liquid jelly or thick.

Starch is added 5 minutes before turning off.

Otherwise, the jelly will turn out to be too rare.

In order for the jelly to contain as many vitamins as possible, it is necessary to add berry juice at the very last moment.

. Vitamins will not be exposed to high temperature, and all useful substances will remain in the drink.

There are several recipes for making jelly from berries, they are all similar.

Frozen berry jelly recipe

Ingredients:

frozen berries (cherries, strawberries, raspberries, currants, cranberries) – 0.5 kg;
drinking water – 3 l;
granulated sugar – 150 g;
starch – 100 g.

Making berry jelly:

Remove the berries from the freezer, do not defrost, place in a metal container and add granulated sugar.
Fill with water and put on fire.
Boil.
Pass through a sieve.
Pour starch with water.
While the drink is boiling, add water and starch to the edge of the container and stir well so that no lumps form.
After boiling, turn off the stove.

This one is drunk

can be prepared quite quickly. This is a fairly budget-friendly option for preparing a delicious drink, because you can take the berries from your own garden.

Berry jelly “Vitaminka”

To prepare jelly you will need:

berries (any of your choice) – 0.5 kg;
starch – 120 g;
granulated sugar – 1 cup;
drinking water – 1.5 liters.

Preparing jelly

Defrost the berries, grate them, squeeze out the juice.
Pour water over the berries and place on low heat.
Pass the broth through a sieve, add granulated sugar.
Boil.
Add starch to the squeezed juice. Pour the diluted starch into the jelly in a thin stream, stirring well.
Boil.

Due to the fact that the berry juice is poured out at the last moment, all the vitamins and beneficial microelements are preserved in the jelly.

Cherry and mint jelly with starch

frozen berries – 0.5 kg;
drinking water – 1.5 l;
granulated sugar – 200 g;
starch – 80 g.

Preparation of cherry jelly:

Cover the berries with granulated sugar. Add drinking water and place on the stove.
Add mint leaves to hot water and strain after 20 minutes.
Add starch to the cooled mint broth. Pour the solution into the container around the edge, stirring.
Bring the drink to a boil.

Cherry jelly is best served cold.

You can add finely chopped peanuts to taste.

Strawberry and starch jelly

To prepare we need:

strawberries – 400 g;
granulated sugar – 150 g;
starch – 80 g;
purified water – 1.5 l.

Method for preparing strawberry jelly:

Remove the berries from the freezer; no need to defrost. Add granulated sugar, add water and put on fire.
Catch the berries and boil the drink.
Rub the berries on a fine grater.
Dissolve starch in cold water. Then add little by little to the boiling drink.
Add mashed berries and stir.
After a couple of minutes, turn off the stove.

Kissel can be served both warm and cold. You can use mint leaves as a decoration.

You can decorate the jelly with mint leaves, fresh fruit, citrus slices or whipped cream.

Bon appetit!

Kissel is a drink with a semi-liquid consistency, similar to jelly. The dessert is prepared according to different recipes, but homemade jelly from frozen berries is very popular, since it can be made even in winter, when there are no fresh seasonal fruits and berries on store shelves. The most common are cherry, currant, raspberry, blueberry and cranberry jelly. We already had an article about the latter, in which everything is described in great detail.

Cranberry jam jelly

Cranberry jelly with a pleasant sourness is especially good in hot weather. During cooking, you can add a little ginger, vanilla or a pinch of pink pepper to the berry syrup. They will add interesting flavor notes to the jelly. We’ll tell you in the next recipe how to quickly and deliciously cook jelly from jam so that you can enjoy the unique taste of summer.

Ingredients:

cranberry jam - 4 tbsp. l.
water - 750 ml
potato starch - 2 tbsp. l.
sugar - 1 tbsp. l.
citric acid - a pinch
water for diluting starch - 200 ml

Cooking method:

Heat water in a saucepan and dissolve the jam in it. Bring to a boil.
Cool the syrup slightly and strain, then grind all the berries through a sieve. It should be puree. Pour the strained syrup into a saucepan.
Add sugar, citric acid and return to heat.
While the drink is boiling, dissolve the starch in cold boiled water.
Pour starch into the hot berry syrup in a thin stream, stirring constantly.
Reduce heat and simmer for about 5 minutes, avoiding active boiling. Cool the resulting jelly.
Pour into tall glasses. Garnish the dessert with a mint leaf and cranberry. Serve chilled.

Now you know how to prepare different types of jelly using starch and regular jam. It doesn't take much time, all you need are simple ingredients and a desire to experiment. If you decide to freeze this dessert, keep in mind that it will turn into popsicles in the freezer. It is not recommended to defrost the jelly, because when it thaws it will separate.

Try our recipes and invent your own; you probably have a jar of homemade jam in your refrigerator!

Healthy cranberry drink

Refreshing jelly made from cranberry jam not only has an excellent taste, but also enriches the body with essential vitamins. It won’t be difficult to cook, and after just a quarter of an hour, you can enjoy a luxurious and healthy drink.

Required Products:

potato thickener – 60 g;
water – 0.8 l;
granulated sugar – 45 g;
cranberry jam – 165 g;
citric acid – 2 g.

Cooking:

Dissolve the jam in water, then place the bowl with the berry mixture on the stove and bring to a boil. Then let the fruit drink cool and pass it through a fine sieve.
Now pour citric acid and sugar into the sweet mass, put it on the fire and boil again.
Then, stirring the broth, pour a mixture of starch and water into it. When the jelly begins to boil, remove from the stove and cool.

It is recommended to serve the drink chilled, sprinkle each serving with powdered sugar. It can be consumed as a standalone dessert or combined with fruit baked in the oven.