Contents:
- Currant jelly jam
- Kissel for adults out of the jam and wine
- Cherry jelly
Who never tried jelly jam or fresh berries? Typically, the first acquaintance with the sweet syrup viscous occurs in early childhood. Because of starches and fruits, of which accepted to prepare a drink, it gets pretty high-calorie and nutritious. Doctors recommend to enter into the diet of jelly babies, since twelve months. This daily rate is not more than 150 milliliters. In addition, the water baby jelly every day is not necessary - only one or two times a week.
Cooking homemade drink quite difficult - it is only at first glance it may seem difficult task. Starch is added to, depending on their wishes: if you want to make a thick jelly, take about 35-45 grams (based on one liter of fluid). Easier texture you get when you add two or three tablespoons of potato starch. Corn and wheat thickeners better used for desserts and kneading biscuit dough.
In the summer, of course, it is recommended to brew a drink from fresh fruits and berries - it will be tastier and healthier. However, you can resort to more economical way: to make delicious homemade jelly of the jam. To do this, you can use any sweet syrup: raspberry, cherry, strawberry, currant. If you decide to arrange a friendly party, try to master the recipe for jelly for adults. Cook it long, so please be necessary products and develop their culinary talents.
Currant jelly jam
In principle, the pudding can be cooked out of any jam of your choice: raspberry, strawberry, cherry. It all depends on personal preferences and wishes of each family and its relatives - her husband and children. Some like fruit drinks made of apples, oranges, apricots, others prefer berry mix of gooseberry and sea buckthorn, rosehip and cranberry, and so on. Let's look at a very simple, but in spite of this, quite tasty recipe. It consists of currant jam. This drink is good thirst quencher and is effective in the fight against colds, it also serves for the prevention of SARS, influenza and other viral infections. After all, red and black currant - a real storehouse of vitamins.
Ingredients:
- 1000 milliliters of boiling water
- five tablespoons currant jam
- a pinch of citric acid
- Sugar - to taste
- Ten grams of potato starch
Cooking method:
In this recipe includes citric acid, which performs two roles. Firstly, it helps to make the beverage taste more vivid and colorful, and secondly, it retains its original form in the shade, so the jelly does not tarnish. If you do not have stock of this ingredient, use fresh lemon: squeeze the juice out of it (about two tablespoons) and enter the nectar into the hot syrup.
Well, let's take a closer look at the recipe, then you can safely begin to translate it into practice. So, warm water, then put it currant jam with constant stirring and bring to a boil. Five to seven minutes, strain the syrup using a fine sieve, then remove the excess flesh, and the broth, return to its rightful place - send in a saucepan on low heat.
Add the sugar and beverage citric acid, diluted in a small amount of boiling water. Now, in a separate piala connect hot currant syrup and starch. When the latter is completely dissolved, pour the liquid into jelly. Continue to cook for about seven minutes, then turn off the burner and let cool drink. Serve it in glasses, if desired can decorate each serving with fresh mint leaves.
Cook a delicious fruit and berry jelly everyone can, the main thing - to carry a detailed recipe. Depending on the amount of potato starch, and changing the consistency of the beverage. For example, a table spoon of thickener per 1000 milliliters of water will help to prepare a liquid syrup, and adding 40 grams, get a drink, more like a souffle. You can decorate with whipped cream, powdered sugar and fresh berries.
Kissel for adults out of the jam and wine
We offer master drink recipe for adults. We'll cook it on the basis of a jam, you can certainly use fresh fruit or berries, but then the process will take much longer. We added potato starch, but if you decide to cook corn pudding, keep in mind that you need to increase the amount of thickener twice. That is not to take two and four teaspoons.
Ingredients:
- 150 milliliters of red wine
- potato starch - two small spoons
- 60 grams of any jam
- glass of warm water
- 20 grams sugar
Cooking method:
First, bring to a boil the water, and then connect it to a mixture of wine and put on a slow fire. This also add a sweet syrup, after getting rid of the berries, as well as specified in the recipe amount of sugar. While languishing liquid, dissolve the starch in boiling water, pour the resulting solution is rapid movement to the future of the jam jelly. When it starts to boil vigorously, turn off the burner and cool liquid. If desired, add a little citric acid (quite a pinch).
Prepare the drink can and berries of the jam. In this case, pour the syrup into a pan, seven minutes after boiling, remove with a slotted spoon raspberries, strawberries or currants, depending on what you use, and grind them through a sieve. The resulting fruit pulp throw back into the jelly and continue to cook as described above. To make the beverage taste even more intense, add two of a handful of frozen or fresh berries.
Cherry jelly
For those who love pets and do not drink too lazy to cook, we offer the following recipe. Kissel from jam is good in that it is cooked very quickly and did not hit the family budget. You will need a small set of low-priced products. If you have a family jelly like, next time it may be prepared from raspberry or, for example, apricot jam.
Ingredients:
- 15 grams sugar
- 70 grams of cherry jam
- 750 milliliters of boiling water
- fifteen large spoon starch
- lemon juice - two tablespoons
Cooking method:
The first step is Boil water, then add the jam and mix thoroughly. 250 milliliters of liquid pour into a separate bowl and at the time set aside. The resulting sweet syrup, strain through a sieve, you can use a folded several times gauze. Settled safely discard pulp - it is no longer needed. Now pour the potato starch in a glass of hot water (the one you left) and stir until completely dissolved.
Sweet syrup diluted jam pour into a saucepan and put on a slow fire. When the drink begins to boil, enter it in the sugar, lemon juice and thickener. Note that the pudding is boiled with constant stirring. Hold it on the stove a couple of minutes, then put in a bowl of cold water for rapid cooling.
These recipes are versatile and perfectly suited for any time of year. The drink can be prepared not only preserves, but also fresh fruit, vegetables, milk, and even cocoa. However, this is a completely different culinary history, about which we will tell the next time. The semi-solid jelly is an excellent breakfast, and you can have a drink in the afternoon. Complete the meal with a muffin or pastry - a light snack will give strength and energy for the rest of the day. And if you add a little more starch - six to seven tablespoons per liter of boiling water - then you get fruit "souffle" out of the jam. To him perfect cold milk or cream. Bon Appetit!
We strongly recommend to read: How to cook a thick jelly
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