The jelly. How to make jelly?

Jelly can be made from berries or fruit - fresh, frozen, dried, rhubarb and milk. Preparation of jelly very easier if instead of berries and fruit use fruit syrups and juices. Taking more or less of potato starch, you can get the jelly from the berries and fruits of different density. Usually prepare pudding average density.

4 cups of this soup enough to take 2 tablespoons of potato starch. If the quantity of potato starch to increase to 3 tbsp. tablespoons 4 cups, you can get a thick jelly. Potato starch in the preparation of the pudding is dissolved in cooled boiled water (2 tablespoons flour 1 Cup water).

Dissolve the flour you need at the time of cooking of the syrup, as if it is diluted in advance, it will settle to the bottom. The dissolved potato starch should be filtered through a sieve and pour in hot syrup immediately, not parts, and stir quickly. Boil for a long time not follow, as the jelly when it is liquid. Jelly served cold; kissel average density can be submitted and hot. Thick jelly should be poured into molds and well cooled. Pre-form moisten inside cold water, then chilled pudding can be removed easily. So on the surface of the pudding is not formed film, it is necessary to sprinkle it with a thin layer of granulated sugar. The jelly can apply sugar, cold milk or cream.

JELLY CRANBERRY OR CURRANT

Berries go, wash with hot water and mash with a pestle or spoon, add 1/2 Cup of cold boiled water, to wipe the berries through a sieve or squeeze through cheesecloth. The juice from the berries, pour 2 cups of water, put on fire and boil for 5 minutes, then drain. In the strained broth to put sugar to boil, add the dissolved potato starch and, stirring, bring it to a boil again. In the finished pudding pour the drained juice and stir well. 1 Cup cranberry or currant juice - 3/4 Cup sugar, 2 tablespoons of potato starch.

JELLY STRAWBERRY, STRAWBERRIES AND OTHER BERRIES

Strawberries to sort, clean, rinse and RUB through a sieve. In a saucepan pour 2.5 cups of hot water, put sugar and stir. The resulting syrup to boil, brew dissolved potato starch and to give again to a boil. In the hot pudding to put the berry puree and stir well. Just prepare the jelly from raspberries, blueberries.
1 Cup of strawberries - 3/4 Cup sugar, 2 tablespoons of potato starch.

CHERRY JELLY

Cherry wash in cold water, remove bones, add sugar and leave for 1/2 hours during this time several times to mix the berries to form more juice, which must be drained and then add in the finished jelly. The seeds of berries, pound, pour 2.5 cups of hot water, boil and strain. The obtained broth to pour over the berries and boil again. In the boiling broth with berries pour the dissolved potato starch, again bring to a boil, remove from heat, pour the juice of the berries and stir. 1 Cup cherries - 3/4 Cup sugar, 2 tablespoons of potato starch.

APPLE JELLY

Well washed apples cut into thin slices, place in a saucepan, pour 2 cups of water and leave to cook. When the apples seethe, throw them on a hair sieve, put on the pot, the resulting puree to wipe and mix with the broth. Then put the sugar, boil and add the dissolved potato starch. 500 g apples - 3/4 Cup of sugar, and 1.5 tablespoons of potato starch.

JELLY MADE FROM DRIED APPLES OR DRIED APRICOTS

Sorted and washed, dried apples to the pan, add 3.5 cups of hot water and leave for 2-3 hours Then in the same pan of apples to put on the fire and at slow boil cook for 30 minutes strain the Broth through a sieve into another pan, and apples to wipe, put in the broth, add the sugar, all this stir and boil. Received Apple syrup brew dissolved potato starch. Pudding with dried apricots are prepared in the same way, but sugar you need to take only 1/2 Cup. 100 g of dried apples 1/4 Cup sugar, 2 tablespoons of potato starch.

JELLY MADE FROM DRIED BLUEBERRIES OR DRIED BERRIES OF THE WILD ROSE

Washed in hot water and dried blueberries (or dried berries of the wild rose) pour 2 cups of cold water and leave to cook for 15-20 minutes When the blueberries are soft, strain the broth into another pan, and berries are good to stretch a wooden pestle or spoon, again pour 1 Cup of water, boil and pressing, strain into a saucepan with the broth. Then add sugar, boil again and pour the dissolved potato starch. 50 g of dried blueberries or dried berries of the wild rose - 3/4 Cup sugar, 2 tablespoons of potato starch.

MILK PUDDING

In a saucepan pour the 3 cups of milk to boil and add sugar. Corn or potato starch diluted in 1 Cup of cold milk or boiled water, pour in the boiling milk, stirring all the time, simmer the soup for 5 minutes on low heat. For flavor in the pudding until it is hot, add the vanilla, 4-5 drops of almond essence or removed the grated zest from a lemon or orange and mix well. Pour the hot pudding into cups and chill. Before serving the pudding, you can put cups on small plates. Kissel from soy or malted milk prepared in the same way. Jelly can be made from powdered milk. In this case, a glass of milk powder to dissolve 2 cups of cold water and leave for 30 minutes to swell. Then add 2 more cups of water, stir and bring to boil. In boiling milk, put sugar, then pour the starch, dissolved in a glass of water and again bring to a boil. 4 cups milk - 1/2 Cup sugar and 2 tablespoons cornstarch.

PUDDING RHUBARB

To clean, rinse in cold water and cut into small pieces rhubarb petioles. Boil water with sugar and cook it until tender rhubarb (5-7 minutes), then drain. In the strained broth to pour the dissolved potato flour and, stirring, bring it to a boil again. On 250g rhubarb - 100-120 g sugar, 2 tablespoons of potato starch.

JELLY CHERRY SYRUP

Take 2 cups of hot water, pour into it the cherry syrup, add sugar and a small crystal of citric acid dissolved in a little water. All this, mix well, boil, pour diluted in 1 Cup of water, potato starch, and again allow to boil. Jelly of syrups other berries prepared in the same way. 1 Cup cherry syrup - 2 tablespoons sugar and potato starch.