Kissel in the middle of summer? Whatever you wish! And if in the window the powder sweeps and in the shops instead of fresh fruit only overseas pomegranates, bananas and oranges? And then we open the pantry and cans of prepared jam appear. Apricot, raspberry and blueberry. Strawberries, blackberries and cherries - everything goes! And some jelly ... not a fairy tale to say!
Jam from jelly - general principles of preparation
• From jam, you can cook both liquid drinking jelly and thicker dessert jelly. Jam is used as the basis for the preparation of "compote", which is concentrated to the desired concentration with starch.
• The average ratio of potato starch for the preparation of drinking jelly is two tablespoons per four glasses of berry or fruit broth. When you add more thickening product, get thick dessert jelly, which is usually consumed chilled. When using corn starch, the rate of the product should be doubled.
• The base, the so-called compote, can be cooked from any jam. The most aromatic drink or dessert is obtained from twisted or grated berries with sugar, as well as with the addition of fresh fruits.
• The jam is diluted with water and brought to a boil, after which the cooked base is filtered through a sieve if the berries contain small bones or use a colander if fruit jam was used. The filtered broth is brought to a boil and brewed with starch diluted in water.
• To make the prepared drink or dessert homogeneous, starch water is introduced by pouring in a thin stream, stirring the contents of the container with intense circular movements. On low heat, not allowing to boil, the kissel is brought to readiness for two minutes, then it is cooled.
• Drinking jelly from jam can be consumed immediately after cooking or after cooling.
• Thick dessert jelly can be prepared homogeneous or with pieces of berries and fruits remaining after filtering the liquid base. They are served for dessert in chilled ice-cream bowls. They can be prepared in one-color and multi-layer, if you cook several jelly from different types of jam. Such jelly can be layered with specially prepared curd cream. Often, dessert jelly is served under whipped cream, which is decorated with grated chocolate or berries and fruits laid out from jam.
Jam cherry with berries and apple slices
Ingredients:
• a tablespoon of fresh dry starch;
• three small, preferably sweet apples;
• cherry jam, pitted - 5 tbsp. l .;
• granulated sugar - to taste.
Cooking method:
1. From the apples, cut the peel, remove the cores, cut the fruits into medium-sized cubes.
2. Pour a liter of filtered water into a two-liter saucepan and place on an intense fire.
3. Dip the apple slices in boiling water, wait until it boils again and add the cherry jam. On a small fire, preferably with a minimum boil, boil the apples in a cherry broth until completely softened. You can add a little sugar based on your own taste.
4. In cold water, about a quarter cup, dilute the starch well and put it into boiling compote, stirring intensively with a whisk or spoon with a long handle.
5. After that, reduce the heat so that the jelly only boils slightly, boil for two minutes and remove from the stove.
Fragrant blackcurrant jelly from jam
Ingredients:
• three liters of filtered drinking water;
• currant jam or grated currants with sugar - to taste;
• potato starch - 5 tbsp. l
Cooking method:
1. From blackcurrant jam, prepare fruit drinks, diluting with water. Taking the sample and, if necessary, adding jam, adjust the taste. Note that starch brightens, lowers the sweetness and taste characteristics of the finished drink. Therefore, prepare concentrated juice.
2. To make the jelly uniform, strain the berry drink through a sieve, slightly kneading black currants with a spoon, and put in a boil. Foam will form on the surface, it must be removed.
3. Pour half a liter of boiled cold water into a small container, pour in the seeded starch into it and mix thoroughly.
4. Intensively stirring the boiling fruit drink, pour the diluted starch into it with a thin stream and reduce the heat.
5. Boil blackcurrant jelly over low heat for three minutes and remove from stove. Do not let the drink boil!
The recipe for "non-child" raspberry jelly from jam with wine
Ingredients:
• one glass of boiled drinking water;
• sugar - an incomplete tablespoon, approximately 20 g .;
• 60 gr. raspberry jam;
• four teaspoons of corn starch or two potato;
• 150 gr. red dessert wine.
Cooking method:
1. Dilute raspberry jam with cold boiled water and strain the cooked compote through a rare sieve. Pour the filtered liquid into the pan and set it on high heat.
2. Pour wine into a boiling raspberry broth, add sugar and leave to cook over low heat.
3. Dilute the starch with cold boiled water (half a glass) and carefully, pouring in a thin stream, introduce the solution into boiling liquid.
4. Continuing to mix, bring the jelly to a boil and remove from the stove, cool.
Thick cherry jelly from cream jam
Ingredients:
• a full glass of pitted cherry jam;
• three tablespoons of potato starch;
• half a glass of thick, not less than 33%, cream;
• 25 gr. powdered sugar.
Cooking method:
1. Put the jam in a pan, pour a liter of drinking water, stir well and bring to a boil.
2. In a separate bowl, pour half a glass of cold drinking water, add starch and mix the mixture with a whisk until smooth.
3. Intensively stirring the boiling broth in circular motions, pour the starch diluted in water in a thin stream and reduce the heat.
4. When the contents of the pan thicken, remove from heat and cool slightly. Then pour the cherry jelly on ceramic bowls and leave until completely cooled. When pouring dessert, make sure that several cherries fall into each bowl.
5. Place the completely cooled jelly in the general chamber of the refrigerator and leave it to cool and further thicken.
6. Before serving, decorate the chilled dessert with a “cap” of cream whipped with icing sugar. You can put cocktail cherries on top or sprinkle with large chocolate chips.
Multilayer jelly dessert on jam and milk - "Triple"
Ingredients:
• 250 gr. a glass of pasteurized milk;
• half a glass of sea buckthorn and blackcurrant jam;
• a tablespoon of vanilla sugar;
• two tablespoons of potato or four corn starch.
Cooking method:
1. Put sea buckthorn and blackcurrant jam in separate containers, pour in each a glass of cold water, stir and strain.
2. Dilute the starch with a glass of cold water and divide the resulting mixture into three equal parts.
3. Pour vanilla sugar into the milk and set it on high heat. Into boiling milk, add a third of the starch mixture, mix thoroughly, wait for boiling and remove from heat.
4. Blackcurrant and sea-buckthorn “compotes” separately bring to a boil and, just like in milk, put in them a third of the starch diluted in water, cool.
5. Cooled, not fully thickened multi-colored jelly, put in a bowl in layers and put until completely thickened in the refrigerator.
6. Serve the finished dessert, sprinkled with powdered sugar.
Cherry jelly from jam with curd cream - "Stripes"
Ingredients:
• cherry jam (pitted) - 1 tbsp .;
• 250 ml of loose white wine;
• 120 gr. sugar
• two large lemons;
• potato starch - 60 gr.;
• a pound of low-fat elastic curd;
• 15 gr. instant gelatin;
• three eggs;
• 500 gr. thick, homemade or just fat cream;
• a small vanilla pod.
Cooking method:
1. Mix cherry jam with wine, add an incomplete glass of water. Add lemon peel, chopped into small pieces, and bring to a boil. Throw it in a colander and be sure to remove the zest.
2. With a cooled "compote", the volume of about half a glass, dilute the starch. Put the strained compote on a strong fire and, bringing to a boil, introduce a diluted starch into it with a thin stream.
3. Bring the jelly to a boil, put the cherry remaining on the colander in it, mix and cool.
4. Pour gelatin with water and let stand until it swells well and dissolve in a water bath.
5. Divide the eggs into proteins and yolks. Pour sugar into the yolks, add a small pinch of fine salt, grind. Beat the whites with the remaining sugar. Whip the cream separately.
6. Rub the cottage cheese on a sieve. Add a teaspoon of zest, scraped with a fine grater from the second lemon, grated yolks with sugar, vanilla pulp and mix well.
7. After that, carefully add whipped cream and proteins into the curd mass.
8. In a large glass container, lay out the layers of well-cooled jelly and curd cream in layers, put it in the cold for an hour.
Jam from jelly - cooking tips and tricks
• If you use raspberry, strawberry or blackcurrant jam in cooking, filter the “compote” through a rare sieve to prevent small seeds of berries from falling into the finished dessert.
• To make the jelly homogeneous, starch should be diluted only in cold water and poured into the compote slowly, without ceasing to stir intensively.
• Brewed jelly is not recommended to boil, just bring to a boil. Boiling can violate the density, jelly will become thinner.
• The surface of the drink will not be covered with a film if lightly sprinkled with powdered sugar.
• Well, if, on the contrary, the child asks for “foam” abruptly, yes more splendidly? Well then, we do the same as in the previous tip, only let the jelly cool thoroughly ...
