Kissel is a drink that is usually made from berry juice. But some fruits, citruses and even milk with vegetables can be a very tasty and healthy basis for the preparation of jelly. By the way, many people prefer jelly from jam instead of breakfast. Its recipe is very simple and familiar to many, but still not as popular as the usual options.
So, how to make jelly from jam? First you need jam itself. Any will do. And from pumpkin, and from berries, and fruit, and even one that began to form sugar. If you cook jelly from jam, then sugar is not necessary, but nevertheless it is found in many recipes.
Jam from jam: berry recipe
2/3 cups of jam are bred with hot water (approximately 4 cups). Bring to a boil, filter through a fine sieve, and grind the berries. Sugar (1 tbsp.) And a little citric acid are added to the resulting broth (it will help maintain color and add a touch of taste). At this time, starch (4 teaspoons) is diluted in a small amount of cold water and filtered. Starch water is poured into the resulting boiling compote from jam in a thin stream. In this case, the mixture is constantly stirred. After a homogeneous liquid has been obtained, the jelly from the jam is poured into portioned containers and cooled.
By the way, after starch is bred in water, it must be filtered. This will prevent lumps. If you add more starch, you can get some kind of pudding, which can be cut and laid out in portions. If you add less potato starch, then a thick compote will come out. It is potato starch that is needed because It has the properties of gluten, which helps to thicken liquids. These rules apply to any option if you wish to make jelly from jam. Its recipe does not include gelatin. For these purposes, it is not used, because it binds the liquid and turns it into jelly (even if you add a little, the necessary effect of jelly will not work).
Jelly from jam: the recipe is universal
It is necessary to take a glass of any jam (about 150-250 ml) and dilute it in 750 ml of warm water. Bring this mixture to a boil and strain. Wipe the remains of fruits, berries, vegetables through a sieve or squeeze well. Next, you need to add about 2 tbsp. l granulated sugar and a little citric acid. Mix all this well and bring to a boil again. Starch (approximately 2 tbsp. L.) Must be diluted in 250 ml of cold water, strain and add in a thin stream in boiling compote. Next, the jelly is divided into portions or cooled in a large container, for example, in a decanter.
We have already figured out how to make jelly from jam, but not all secrets were revealed. One of the important ingredients of jelly made from sweet syrup or jam is citric acid. It helps with a weak color of the liquid or the fruit. The fact is that it perfectly preserves and enhances color. In addition, the sweet should not be cloying and it is citric acid that gives the tint and allows the taste of the berries or fruits themselves to stand out brighter. Instead of citric acid, you can use lemon juice. It is desirable that he was freshly squeezed. This will help preserve all the beneficial and gustatory characteristics of the lemon until it is added to the drink.
When filtering, it is better to use a fine sieve or several layers of gauze. This will help to make the drink more tasty and uniform. If desired, fresh berries or a slice of citrus can be added to the finished jelly, poured in portions. Also, if you like aromatic and unusual tastes, then when cooking jelly from jam, you can add spices. Only they should be chosen carefully so that they are combined not only with the ingredients of the jam, but also with the sweetness of jelly.
We wish you tasty and unusual drinks!