Raspberry jelly recipe: preparing a delicious and healthy drink. Aromatic raspberry jelly How to cook jelly from raspberries

It’s easier to go to the supermarket, and there you can choose any jelly and raspberry jelly, including. However, all these semi-finished products contain artificial colors and flavors that are identical to natural ones. And this is harmful to everyone, especially harmful to people in need of medical nutrition.

Is it possible to kissel from raspberry jam with pancreatitis

Kissel from raspberry jam is tasty, healthy, corresponds to diet No. 5p. It can be drunk with pancreatitis, even if you have not entered a stable remission phase.

The recommended amount of raspberry jam jelly is 200 g. Kissel should be drunk warm and you should not drink hot or cold jelly. Any kissel, including raspberry jam, has a slimy texture, has a healing property - it envelops the walls of the stomach and intestines, preventing the release of digestive juices, including pancreatic.

Do not confuse: eating jelly from raspberry jam and eating fresh raspberries. Fresh raspberries contain acids and thus provoke an increase in the secretion of the digestive organs. Therefore, fresh raspberries are contraindicated in pancreatitis.

I offer you a step-by-step recipe for raspberry jelly made from jam

Kissel from raspberry jam Recipe

Ingredients:

• potato starch - 2 tbsp. l. with a slide (maybe a little more);
• fresh raspberry jam (you can twist raspberries with sugar) - 100 g
• purified drinking water - 1 liter;
• granulated sugar - 50g (to taste and desire).

How to cook raspberry jam kissel:

1. Morse is ready.

• Pour the required amount of water into the pan and bring to a boil. Let's take it off the stove.
• We put the jam in the water, stir and filter. Let's taste it. If the juice is not sweet enough, then add sugar to taste. Cool and strain through a fine sieve. Raspberries contain small bones, the presence of which is unacceptable for pancreatitis.

1. We breed potato starch. Pour starch into cooled boiled water and mix until a homogeneous consistency. If you put more starch than indicated in the recipe, then the jelly is thicker.
2. We cook kissel from raspberry jam.

• bring the raspberry juice to a boil again, reduce the heat to a minimum value;
• pour the diluted potato starch in a thin stream and stir vigorously so that jelly clots do not appear;
• Bring to a boil again, but do not boil;
• We remove from the stove;
• Cool until warm and serve.

Enjoy your meal!

Calorie jelly from raspberry jam

Calorie content of 100 grams of a dish - kissel from raspberry jam - 62.6 kcal

I think it's clear that this is an average. If you cook thicker jelly and put more sugar, then the calorie content will increase. If the jelly is liquid, like compote, and there is no sugar at all, then the calorie content of raspberry jam jelly will be less. The calorie content of jelly will also depend on the calorie content of the jam.

• Proteins -0.06 g
• Fats -0.02 g
• Carbohydrates - 12.3 g
• B1 -0 mg
• B2 -0 mg
• C -0 mg
• Ca -0 mg
• Fe -0 mg

You can modify this recipe and use any jam like strawberry, apricot, etc.

Fresh raspberry kissel

If you don't have raspberry jam, you can use fresh berries. Mix raspberries with sugar in a ratio of 1: 1, rub through a sieve. Next, cook jelly using pureed raspberries according to the above recipe.

Cooking jelly from fresh raspberries. Recipe #1

Ingredients:

• 60 g starch;
• water - 1 l + 150 ml;
• fresh raspberries - 1 cup;
• sugar - 200 g is enough

Practical part

1. Pour 1 liter of water into a saucepan. We put on fire and wait until the liquid begins to boil.
2. We wash the berries with running water. Be sure to remove the stems. We send the raspberries to a pot of boiling water. Pour in the required amount of sugar. We reduce the fire to a minimum. Our berry-sugar mass should then 5 minutes.
3. Pour starch into a dry glass. Pour 150 ml of cold water there. Stir until starch is completely dissolved.
4. What are the next steps? Pour starch into a saucepan in a thin stream. Do not forget to stir. Cook for 2-3 minutes. We remove the dishes from the stove.
5. The resulting delicacy is poured into bowls, cooled. Now boldly proceed to the tasting of the drink.

Kissel from fresh berries. Recipe #2

Grocery set:

• water - 800 ml + 200 ml;
• 200 g fresh raspberries;
• starch - no more than 75 g;
• regular sugar - 150 g.

Cooking process

Required Ingredients:

• potato starch - enough 2 tbsp. l.;
• 200 g of frozen raspberries and cherries;
• sugar - 4-5 tbsp. l.

detailed instructions

Step #1. Where do we start? We take the berries out of the freezer. Weigh 200 g of raspberries and cherries. We wash our berries with tap water. We remove the stems. But the bones of cherries can not get. After all, they will not allow the berries to boil.

Step #2. Place cherries and raspberries in a bowl. Fill with cold water (1.2 l). Set fire to medium. We are waiting for the liquid to boil. Reduce the fire to a minimum. Now the berries should cook for 15-20 minutes. At the end of the process, add sugar - first one spoon, try, put another spoon. If you prefer sour drinks, you can use lemon juice.

Step #3. We have prepared berry compote. Now we turn it into jelly. To do this, we filter from the berries. Add 2 tbsp. l starch. As a result, we get a jelly of medium density. Pour it into mugs or bowls. Serve the drink with colored cocktail tubes. The glass can be decorated with a circle of lemon.

This recipe for raspberry jelly involves getting a high-calorie, but not heavy drink for the stomach. It is served warm or cold. It all depends on the time of year.

Raspberry jelly recipe for kids

Grocery list:

• water - 2 glasses;
• raspberry jam - 100 g is enough;
• starch - 1 tbsp. l.

Cooking

1. Cover the cup with a double layer of gauze. We begin to spread the jam little by little. This is done in order to avoid grains getting into the jelly. They are not needed there. We also make sure that the gauze does not sag.
2. We squeeze the jam. Discard the remaining bones in the gauze.
3. For 2 glasses of water, we recommend taking 1 tbsp. l starch. It must first be diluted in cold water. If this is not done, then the drink will not work for us.
4. Pour strained raspberry jam into a pot of boiling water. We are waiting for the liquid to begin to boil. Now, in a thin stream, pour the diluted starch into the saucepan. Stir the ingredients to prevent lumps from forming. When the jelly boils, turn off the fire and remove the pan from the stove. Let the drink cool completely.

Raspberry jelly for children is tender and extremely tasty. It can be served with crackers or cottage cheese casserole. We wish your kids bon appetit!

We talked about whether from starch, as well as fresh or To make the drink fragrant and tasty, certain points must be taken into account. Below are some helpful tips and tricks:

• To prevent the formation of a film on the surface of the finished jelly, it is necessary to sprinkle it with powdered sugar.
• Corn starch has a lower density than potato starch. Therefore, we take it 2 times more.
• Do you need clear jelly? Then choose A matte-colored dessert obtained from corn.
• Not only fresh and frozen berries can act as the basis for jelly. Some housewives use dried fruit decoctions, syrups, milk and juices.
• Starch must be diluted in cold or cool water. After all, under the influence of high temperature, the product begins to curl. And the drink will turn out with unappetizing lumps.

Finally

Choose any raspberry jelly recipe and proceed to the practical part. Using different amounts of starch (from 1 to 3 tablespoons), you can prepare a fragrant drink or thick dessert for your household.

Kissel made from fresh fragrant berries or fruits, which can be tastier in the summer. When it is full of various useful vitamins, it seems that you have already had enough of fragrant strawberries, raspberries and other berries, but you want something else so delicious. Then you should cook homemade jelly, this is a delicious viscous sweet that everyone loves, both kids and adults. In addition, jelly is very useful for the stomach.

And how to cook jelly at the height of the berry season, you ask, everything is very simple. You will need fresh berries or fruits, water, sugar, starch and, of course, a container for cooking jelly - a saucepan. Important!!! Starch is not poured dry into boiling compote, only in diluted form, otherwise there will be one continuous lump of starch.

How much starch do you need.

Starch is needed for the density of jelly. You can use quality potato or corn. To get drinking jelly, you need one tablespoon with a small slide per liter of liquid. For a very thick jelly, you need three tablespoons full, with a slide. But there is one thing, but this is the quality of the starch you used.

In addition to fresh berries and fruits, jelly can be prepared from freshly frozen or canned.

A little about how to cook jelly from:

• fresh berries or fruits, they need to be washed, carefully reviewed so that a spoiled berry does not come across, remove all kinds of leaves, cuttings, bones from fruits, etc. Rinse well under cold running water. Further, if desired, the berries can be rubbed through a sieve in order to remove all the skins, small berry bones and cook jelly from puree or use whole berries. Here for your taste. As for fruits, they need to be cut into pieces before cooking, then when cooked, pass through a sieve or beat with a blender and combine with the broth.
• Thaw freshly frozen berries or fruits in the refrigerator beforehand. You can simply transfer it from the freezer to the refrigerator in the evening and prepare fresh fruit jelly in the morning, or you can mix it. Also, the berries can be passed through a sieve.
• jelly from canned fruit, berry compotes, juices. Everything is very simple here, pour compote from a jar into a saucepan, boil, add sugar, starch and homemade jelly is ready. As for juice, if your homemade juice is highly concentrated, then dilute it a little with water, and then follow the recipe.

Ingredients for raspberry jelly:

• 500 gr. - fresh or frozen raspberries;
• 1 - 1.5 cups of sugar (or to taste);
• 2 liters of water;
• 6 tablespoons of starch with a slide (this is for thick jelly).

Preparation of raspberry jelly:

Place the berries in a saucepan and add sugar.

Pour in water and put the pot on fire.

Add half a glass of cold water and stir well.

Add half a glass of cold water and mix well.

After the water with raspberries in the pan boils, continue to cook for 2-3 minutes, reduce the heat to a minimum.

In a thin stream, carefully pour the diluted starch into the pan while constantly stirring with a spoon so that no lumps form. You need to stir quickly but carefully so as not to burn your hands. Bring literally to a boil and remove from heat. We let it stand for a while and pour it into containers.

Raspberry kissel is ready! Enjoy your meal!!!

Raspberry jelly is a delicious, thick, viscous refreshing drink with a rich taste and aroma of raspberries. A simple and easy-to-make treat that the whole family will love. Made from a minimum number of ingredients, the drink has a natural bright raspberry aroma and a very seductive taste that captivates both warm and chilled. Quite thick already when hot, as it cools, the raspberry jelly solidifies even more, turning into an appetizing, radiant, soft ruby ​​\u200b\u200bjelly. It turns out almost two dishes in one - a drink and a refreshing dessert, and each option tastes great in its own way. Try it!

In order to make raspberry jelly, you will need the following ingredients.

Measure the raspberries and sugar into a saucepan.

Pour in 900 milliliters of cold water, mix everything well and bring the mixture to a boil over high heat.

When the water boils, reduce the heat so that the water constantly boils gently, and boil the mixture for 5-7 minutes, so that the raspberries give off their aroma and taste.

Then strain the mixture, rub the berries through a sieve or squeeze to remove all the seeds.

Bring the resulting raspberry broth back to a boil.

In a separate container, combine 100 milliliters of cold boiled water with starch and mix thoroughly so that no lumps remain.

Raspberry jelly, prepared according to the proportions indicated in the recipe description, turns out to be thick and, when chilled, resembles soft jelly. If you prefer medium thick jelly, add 2 tbsp. starch per 1 liter of water, and, accordingly, 1 tbsp. starch - if you prefer liquid jelly.

Immediately before adding to the raspberry broth, the mixture of water and starch must be thoroughly mixed again. When the raspberry broth boils, reduce the heat to a minimum, and constantly stirring the broth, pour in the starch diluted in water in a thin stream. The mixture will begin to thicken almost immediately.

Increase the heat to medium and, stirring constantly, bring the mixture to a boil. When the mixture boils again, turn off the heat. In order to prevent the formation of a film on the surface, sprinkle the cooling thick jelly with 2-3 pinches of sugar.

Raspberry jelly is ready! Serve warm or chilled depending on your preference. Enjoy your meal!