A step-by-step recipe for jelly from raspberry jam and starch: a list of ingredients and the technology for preparing a tasty and healthy drink. Video recipes.
Kissel made from raspberry jam is a thick vitamin drink that has beneficial properties important for the digestive system and has a pleasant berry taste. Most often it is served as part of the children's menu. However, jelly is also of great value for adults with stomach problems or overweight. This berry drink can help satisfy hunger for a long time and suppress the urge to snack in between meals.
According to this recipe for jelly from raspberry jam and starch, you can prepare a drink at any time of the year, because all the necessary products can be bought in the winter or prepared on their own in the summer.
The main ingredient is raspberry jam. It is raspberry that gives a bright berry taste and aroma, and also provides the usefulness of the drink. You can also take fresh or frozen berries, but then granulated sugar will appear in the list of necessary products, which needs to be added to taste.
Potato starch is used as a thickener. This product, if used incorrectly, provokes the formation of unpleasant clots in the jelly, due to which children may refuse to drink this drink. Therefore, in order to prepare high-quality jelly, it is important to know that starch dissolves rather poorly in hot water. And in the cold, on the contrary, it dilutes well, forming a homogeneous mixture.
A more detailed technology for using starch and preparing thick drinks on its basis in our recipe for jelly from raspberry jam with a photo of a step-by-step process.
- Caloric content per 100 g - 80 kcal.
- Servings - 4
- Cooking time - 10 minutes
Ingredients:
- Raspberry jam - 400 g
- Corn starch - 4 tablespoons
- Water - 1 l
Step-by-step preparation of jelly from raspberry jam without lumps
1. First of all, put the jam in a small saucepan with high walls. Fill it with cold water and bring the mass to homogeneity. If instead of jam there are fresh berries, then we also put them in a saucepan, fill with water and add sugar, varying its amount to taste.
2. Put on medium heat and gradually bring to a boil. We boil for about 5 minutes. During this time, the jam will dissolve well, and the raspberries will give good taste and aroma to the water.
3. Fresh raspberries and ready-made canned desserts contain grains and fibers that can impair the appearance and taste of the drink. Therefore, according to the recipe for jelly from raspberry jam, before adding starch, it is necessary to strain the mixture through a fine sieve so that the resulting drink is homogeneous and transparent.
4. In a deep plate or glass, mix the starch with cold water. Bring the mixture until smooth.
5. Put the finished raspberry broth in a saucepan on the stove again. We make a quiet fire and pour in the starch solution in a very thin stream. Be sure to stir with a whisk so that the starch is evenly distributed throughout the mass. The uniformity of the finished drink depends on this.
6. Cooking time depends on the amount of ingredients, the strength of the fire and the thickness of the bottom of the pot. Therefore, the main criterion for readiness is to increase the density of the drink - we determine it visually.
7. Delicious and healthy jelly from raspberry jam without lumps is ready! Before serving, pour into glasses, decorate with raspberries, a sprig of mint or lemon. You can drink it both warm and chilled.
See also video recipes:
1. Kissel without lumps from berry jam
2. Kissel from frozen berries
