It is worth noting that jelly is popular not only in Russia but also in many other countries: in Sweden, for example, jelly is made from rhubarb with the addition of whipped cream, in Germany - from strawberries or raspberries, in Karelia - from cloudberries, and in Austria - from cherries. True, in Russia initially jelly was cooked on specially fermented broths of cereals, and not on starch, as it is now.
And it is not in vain that this dish is still popular! Kissel - the drink is not only tasty, but nutritious and healthy. What is the use of jelly? Jelly is highly valuable in diet because it envelops the gastric mucosa, protecting it from the effects of spicy and acidic foods, thereby preventing the development of peptic ulcer and problems with the gastrointestinal tract. Moreover, jelly is useful to both adults and children. Only you should know how to cook jelly correctly, and given the effect of different types of this dish on the body.
Cranberry jelly is a storehouse of nutrients. So, cranberries contain: magnesium, potassium, iron, copper, manganese, silver, iodine, as well as acetylsalicylic acid (what we take under the name “Aspirin”!) And ascorbic acid (vitamin C). Therefore, with a cold and to maintain excellent immunity, cranberry jelly is an ideal option. Especially taking into account the fact that all the beneficial substances contained in cranberries are natural and not synthesized in the laboratory, which means that they are absorbed much faster by the body. Cranberry jelly can (and should!) Be drunk by both adults and children.
In order to bring maximum health to your health, you need to know how to cook jelly correctly. This is done as follows.
Ingredients: 1 cup cranberries, 4 cups water, ¾ cup granulated sugar, 3 tablespoons potato starch.
Cooking. Squeeze the juice from the washed and picked berries and put it in the refrigerator. Squeeze the pomace with three glasses of hot water and cook for about ten minutes. Strain the resulting broth, add sugar to it and put on fire again. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring continuously. Stir well and remove the broth from the heat. Then add chilled juice and mix. Sprinkle sugar on top of the jelly so that an ugly film does not form.
Important! Before cooking jelly, make sure that the dishes intended for this are not aluminum: cranberry jelly can not be cooked in aluminum dishes, otherwise it will turn blue.
Apple jelly is recommended to improve digestion, as well as the prevention of hypovitaminosis and anemia. In addition, it can be drunk by those who want to lose weight - there are few calories in the drink, and the feeling of satiety remains for a long time.
Cooked apple jelly as follows.
Ingredients: 4 cups of water, 2 apples, 2, 5 - 3 tablespoons of potato starch, ¾ cup of granulated sugar, 1 - 2 grams of citric acid.
Cooking. Wash, chop and boil apples until soft. Then remove the apples, wipe them in a decoction, add sugar and citric acid, bring to a boil. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring continuously. Stir well and remove the broth from the heat. Sprinkle sugar on top of the jelly so that the film does not form.
Important! Kissel from apples can be given a piquant aroma with a single bud of cloves and / or cinnamon.
Cherry kissel is indicated for those who suffer from inflammatory processes in the respiratory tract, gastritis with high acidity and peptic ulcer.
Prepare cherry jelly like that.
Ingredients: 4 cups of water, 150 grams of cherries, ¾ cup of granulated sugar, 1 gram of citric acid.
Cooking. Wash and remove cherries. Sprinkle the berries with sugar (half a glass) and cool. Drain the resulting juice. Pour the bones with three glasses of hot water, boil and strain. Then put the berries in a decoction and cook for ten minutes, and then strain and combine everything again. Add the remaining sugar. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring continuously. Add citric acid and chilled juice. Stir well and remove the broth from the heat. Sprinkle sugar on top of the jelly so that the film does not form.
In general, jelly can be cooked from almost any fruit, berries and vegetables, citrus fruits, as well as from kvass, tea and nuts. BUT! Before you cook the jelly, please note: jelly is only useful if it is made from natural products, and not from powder from a bright bag with the inscription "Jelly" and a full periodic table in the composition!