Frozen blackcurrant jelly recipe

A jelly-like dish familiar from childhood, jelly, is still quite often prepared at home. Everyone is accustomed to its sweet version made from berries or fruits, but initially this ancient drink was far from a sweet delicacy. It was prepared from rhubarb, oats and many other grains, but the most popular jelly was oatmeal and it was considered the most delicious food.

The main binding component of this dish was a decoction of some cereal. Nowadays, jelly is prepared according to slightly different recipes using starch, which was previously impossible. It is starch that now allows you to cook jelly from any berries, jams, fruits, preserves, dried fruits, many cereals, vegetables, and so on.

Kissel is a fairly simple dish made from a very minimum of ingredients, but this does not prevent it from having many positive properties.

Blackcurrant jelly

In my opinion, currant jelly is more suitable for winter drinks, and I myself prepare it only at this time of year using frozen blackcurrants, which I harvest in the summer. In the summer heat, you want to drink lighter soft drinks, such as kvass, compotes, juices and mineral water with lemonades. Adults have slightly different preferences, which are more suitable for salted dried capelin and dried pollock. Frozen blackcurrant jelly is quite easy to prepare.

To prepare blackcurrant jelly you will need: Blackcurrants, water, sugar and potato starch.

Frozen blackcurrant jelly - recipe

First of all, when preparing currant jelly, you need to decide on the volume of the final product. You shouldn’t prepare it for a week ahead in buckets, but better for a maximum of two days and no more. I will cook jelly from frozen black currants in a four-liter saucepan, since this amount of drink is quite enough for our family.

I pour 3.6 liters of water into a saucepan and place it on the stove over high heat. After the water in the pan boils, I put frozen black currants into it. I bring the water with the currants to a boil and boil the mixture for five minutes. Then I set the pan with the currant broth aside for fifteen minutes to infuse. Using a colander and gauze, I strain the broth with currants and squeeze out the juice.

I put a saucepan with filtered blackcurrant broth on the stove, add sugar to taste (about 5-6 heaped tablespoons of sugar) and bring to a boil.

In a glass, combine three heaping tablespoons of potato starch with 80 ml of cold water and stir. Then pour the starch diluted in water into the boiling currant broth in a thin stream and bring it to a boil, stirring constantly.

I cook the blackcurrant broth with sugar and starch for two minutes, then turn off the stove.

I place the pan with hot currant jelly in a large container with cold water for quick cooling.

After cooling, the jelly made from frozen blackcurrants can be served.

According to this recipe, you can prepare jelly from frozen berries using almost any berries that were previously frozen. Drink jelly made from your own previously prepared fruits and berries and you will be healthy. Not my motto, of course, but in our time of partial genetic modification, it is quite relevant. That's all. Bon appetit everyone and see you soon on the website Cooking Recipes.rf!

Cooking rules

It is not difficult to cook jelly; it is almost impossible to spoil such a dish. The main stages of production: make compote, pour starch diluted in water into it, bring to a boil.

To make jelly, you need berries, sugar and starch.

But to make the dish tasty and healthy, you need to know a few secrets.

You can choose potato or corn starch. In the second case, the drink will be more tender and soft, it is suitable for baby food. Potato jelly brews faster, the jelly will be steep.
Starch should only be diluted in cold water. When hot, the powder will immediately brew and curl into lumps. Pour in the diluted starch in a thin stream with constant stirring.
You cannot boil a drink with starch for a long time. It brews in 2-3 minutes; if you cook it longer, it will be more liquid. And the berries will lose all useful microelements.
It should be taken into account that the jelly is liquid when hot. As it cools, it will become thicker. To prevent the formation of foam, it is recommended to pour it hot into glasses and sprinkle with sugar.
For flavor at the end of cooking, you can add cinnamon, vanilla, and almond flakes. If the berries are not sour, it is recommended to add a little lemon juice.

Important! If store-bought berries are used, they should be rinsed under running water and sorted before cooking.

How to properly cook currant jelly?

Desserts and drinks made from red or black currants contain a huge number of useful components. And natural jelly with starch, cooked from these berries, has almost therapeutic properties. The drink is recommended to be consumed all year round as a preventive measure. It prevents the development of vitamin deficiency and colds, reduces the risk of allergies, improves metabolism, strengthens the walls of blood vessels and accelerates the process of cleansing the body.

Culinary experts and doctors have still not come to an agreement on which currant is best to cook the product from, so this issue should be decided independently, based on personal taste preferences.

Use during pregnancy and breastfeeding

During pregnancy, doctors recommend eating jelly prepared at home. Packaged semi-finished products will not bring much benefit, and sometimes can even be harmful (depending on additives and preservatives).

Useful properties of jelly for pregnant women, depending on the type of species:

Prevents swelling.
Prevents the occurrence of anemia (especially apple jelly).
Rye jelly improves skin condition (a very useful property for women).
Gently cleanses the intestinal microflora, removing toxins and heavy metals from the body.
It helps with heartburn if you immediately drink a whole glass of jelly, preferably blueberry.

The starch content in the product can sometimes lead to constipation. In this case, you should stop eating jelly for a while. Also, you should not drink this drink if you know in advance that the fruit is large. Kissel promotes weight gain. The recommended intake of jelly (preferably oatmeal) per day during pregnancy is 150 - 200 ml.

During breastfeeding, it is better to use berry jelly. You just need to determine in advance which fruits the mother or unborn child may be allergic to, so as not to use them as an ingredient for preparing this product. In general, fruits and berries contain a variety of vitamins and microelements that will bring great benefits.

Recipes for making red currant jelly

To prepare the drink, which is famous for its sourness, you can use both fresh and frozen berries. True, the approach in this case will change slightly.

Frozen red currant product. For a glass of berries, take 1 liter of water, 5 tablespoons of sugar and potato starch. The product should not be defrosted beforehand; this may lead to a decrease in the flavor of the finished drink. Place the berries in cold water, immediately add sugar and place the container on the fire. After the liquid boils, the composition should be cooked for only 5 minutes, after which you can lightly squeeze the juice from the fruit with a masher. Take an additional glass of cold water, dilute the starch in it, mix thoroughly so that no lumps form. Pour the starch solution into the berry compote in a thin stream, stirring continuously. Then bring the mixture to a boil and turn off the finished jelly.

Tip: It is not recommended to add additional components to the red berry drink, because any intervention can interrupt the natural sour taste of the composition. But black currant goes well with other ingredients, such as spices or seasonings.

A variant of a drink made from fresh red currants. For a glass of washed and dried berries, take 4 tablespoons of starch, 1 liter of water and sugar to taste (about half a glass). Sprinkle the fruits with sugar, lightly squeeze with a masher and leave for 1 hour to release the juice. Then stir the mixture until all the sugar has dissolved. Then fill the composition with water and put it on fire. Cook the product for 5-7 minutes, stirring constantly. We dilute the starch in a glass of cold drinking water, filter through a strainer and add to the berry compote. Brew the drink for 5 minutes after boiling, stirring continuously, and serve.

Kissel made from red berries can be consumed in its pure form. It has a refreshing and tonic effect, especially if you wait until the mass cools down. Or you can leave the composition a little longer and wait for it to become thicker. This drink turns into a dessert, served with ice cream, cream or fresh pastries.

With cherry

Not only blueberries and black currants go well with cranberries, but also other berries. For example, cherry. The latter also makes the color of the drink more rich and appetizing.

Both varieties of berries can be taken frozen

It is very important that the cherries are pitted. Today in supermarkets it is often found in this form, frozen in portioned bags.

Ingredients

For the drink you need to take:

cherries – 270-300 g;
cranberries – 120-140 g;
water – 900-950 ml + ½ tbsp. for diluting starch;
sugar – 6-7 tbsp. l.;
corn starch - 3.5-4 tbsp. l.

Step-by-step cooking process

The cooking process includes several stages:

The berries specified in the recipe must be placed in a bowl and allowed to defrost completely. The released juice should not be poured out; it will be useful later in the recipe.
Afterwards, the prepared berries can be transferred to a saucepan and filled with not only the amount of water stated in the recipe, but also the juice released during defrosting.
If you want to get a drink without whole berries, then you should first puree them with a blender or mash them with a masher. Afterwards, you can send the cherries and cranberries to boil.
When the mixture is already boiling, it’s time to add sugar. Its portion can be adjusted to taste. If you wish, you can catch large berry pulp before adding sand using a slotted spoon with miniature holes.
All that remains is to let the sweet crystals completely dissolve in the drink, and then cook it over low heat for another 6-7 minutes.
The remaining water dilutes the starch. She should be cold. It is necessary to mix the components well so that even the smallest lumps of the dry additive are not left.
Afterwards, it’s time to pour the diluted starch liquid into the already boiling jelly. In this case, you need to constantly work with a spoon/whisk.
All that remains is to cook the drink a little until it reaches the desired thickness, and immediately remove from the stove.

It’s delicious to drink jelly even warm or hot. Then it is especially good for colds and allows you to quickly cope with its first manifestations. This “medicine” and “activator” for the immune system will appeal not only to adults, but also to children.

Blackcurrant drink options

Kissel made from black currants has a sweeter, even slightly cloying taste, so sugar must be added to it very carefully. The main component here can be not only fresh or frozen berries, but also currant jam.

A classic recipe made from fresh fruits. For 0.5 kg of berries, take 1 liter of water, 2 tablespoons of starch and sugar to taste. Grind the washed ingredients through a sieve, setting the puree aside. The cake must be filled with water and boiled, spending no more than 3 minutes after boiling. Cool the resulting compote, filter and mix with sugar, add berry puree. Again put the mixture on medium heat. While it is boiling, dilute the starch in a glass of cold water. Pour this solution into the currant mixture and stir well. Cook the mixture for another 3 minutes and serve.

Jelly made from currant jam. For 5 tablespoons of jam, take 1 liter of water, 2 tablespoons of starch and a little lemon juice. If the jam contains whole berries, grind it through a sieve and fill the resulting mass with water. Bring the mixture to a boil and reduce the heat to medium. We dilute the starch in a glass of cold water, pass it through a strainer and add it to the berry compote along with lemon juice. Boil the resulting liquid to the desired degree of thickness and serve.

How to cook blackcurrant jelly?

Even an inexperienced housewife can handle preparing blackcurrant dessert. No expensive products are required for this recipe. The main ingredient is currant berries. If you don’t have your own summer cottage, you can always buy these fruits at affordable prices. The time required for preparation is also small, but the result is a healthy drink with a rich taste and beautiful color.

The process of preparing any jelly consists of several main points. Among them:

Preparing the necessary ingredients.
Cooking berry syrup.
Strain the drink through a sieve or cheesecloth and obtain fruit juice.
Add starch diluted in water to the fruit drink and boil.

Ingredients

To prepare blackcurrant jelly according to the classic recipe, you only need 4 ingredients:

220 g black currants;
80 g granulated sugar;
1.6 liters of water;
2 tbsp. l. potato starch.

For the drink, it is recommended to use ripe, recently picked fruits without rot or damage. The berries must be thoroughly cleaned of twigs and debris, rinsed and dried with a towel.

Cooking process

Creating a delicious, appetizing jelly consists of the following steps:

The disassembled and washed currants are placed in a deep saucepan and kneaded thoroughly.
The resulting slurry is poured with water (one glass of water is left to dilute the starch), put on high heat and brought to a boil.
After the berry mass boils, add granulated sugar to it and cook until the sugar is completely dissolved. This usually takes about 5 minutes. The foam that forms on the surface is periodically removed.
Strain the drink through a sieve or cheesecloth. The berry pulp is thrown away (it will not be useful in the future), and the resulting fruit drink is put back on high heat.
Before the fruit drink boils, potato starch is diluted in water, stirring thoroughly to obtain a uniform consistency. After the drink boils, pour diluted starch into it in a thin stream, stirring vigorously.
Bring the drink to a boil again, turn off the gas and let the jelly brew under the lid. Then cool and serve.

How to cook jelly from starch and cranberries - recipe with photos step by step

Cranberry jelly is a recipe for a very tasty and extremely healthy drink, especially in early spring, when there is a clear lack of vitamins. According to the authoritative opinion of Western doctors, cranberries are one of the most beneficial foods for health. Cranberries contain antioxidants that protect body cells from premature aging and a number of serious diseases. Frozen cranberries can stay in the freezer for a whole year without losing their beneficial properties. Cranberries contain a large amount of B vitamins and minerals, and cranberries also help the body remove toxins that accumulate in us during a cold. This is why it is recommended to drink cranberry juice during colds.

We will make cranberry jelly from frozen berries, and if you didn’t stock up on cranberries in the fall, you can now buy berries in many stores to make berry jelly.

1 cup cranberries 0.5 – 1 cup sugar 2 tbsp. starch (heaped) 2 liters of water

How to make delicious jelly from starch and cranberries, step-by-step recipe with photos:

1. Berries need to be rinsed with water.

2. Pour water into the pan and immediately add cranberries and sugar. Place on the fire and cook for 10 minutes after boiling. During the cooking process, the berries need to be crushed with a spoon to “extract” more juice.

Note: you can put the berries in the pan already mashed, then you will need to cook them for 5 minutes, no longer necessary. This will make the jelly more “alive” and healthy.

3. Place a colander in a large cup and pour the cranberry broth into it. We throw away the cake, and pour the strained broth back into the pan and put it on the stove.

4. Stir the starch in half a glass of cold water and pour it in a thin stream into the boiling broth. Pour into the center of the pan, stirring constantly. It’s convenient to do this with two hands – pour with one hand, stir with the other hand.

5. As soon as the jelly boils, remove from heat and cool. You need to cool the jelly either under the lid or with constant stirring. This will protect it from the formation of a film that everyone dislikes.

Delicious starch and cranberry jelly is ready! It can be served for lunch or just drunk.

Recipe with frozen berries

Most often, jelly is cooked in the summer, when there is an abundance of berries and fruits. But in winter, during the season of flu and infectious diseases, this drink is no less useful, because it strengthens the immune system and helps to cope with the disease faster. You can also cook it from frozen berries. When properly stored, frozen currants retain most of the vitamins and beneficial microelements.

200 g frozen berries;
6 tbsp. l. Sahara;
about 2 liters of water;
3 tbsp. l. potato starch.

The process of preparing a dessert from frozen berries is not much different from brewing a drink from fresh fruits. There is no need to defrost the currants first.

The berries are taken out of the freezer, placed in a saucepan, filled with two liters of water and put on fire.
While the water is boiling, the starch is diluted in a small amount of boiled water at room temperature.
Add granulated sugar to boiling water and wait until it boils again.
After the drink has boiled for 5-7 minutes, filter it through cheesecloth. The resulting fruit drink is returned to the pan and mixed with diluted starch.
Cook for a few more minutes, turn off the gas and pour the jelly into mugs.

Making delicious berry jelly at home

Kissel is one of the varieties of delicious desserts. The drink turns out to be quite thick and to the taste of many people. Doctors recommend consuming jelly for people who are just after surgery or a serious illness. Kissel is also very useful for children.

The drink perfectly satisfies hunger. On store shelves you can find many concentrates that can be prepared in a few minutes, but they cannot compare with jelly made from real fruits. You can use frozen berries for cooking. Anyone can make this drink.

Ingredients needed to make jelly: frozen berries, granulated sugar, drinking water. There are several subtleties of making jelly, which we will share with you today.

The taste and richness of the drink itself will depend on the amount of fruit. Some berries will seem very bland, so add lemon juice or citric acid.

Starch must be added depending on what you want to get as a result - liquid jelly or thick.

Starch is added 5 minutes before turning off. Otherwise, the jelly will turn out to be too rare.

In order for the jelly to contain as many vitamins as possible, it is necessary to add berry juice at the very last moment. Vitamins will not be exposed to high temperature, and all useful substances will remain in the drink.

There are several recipes for making jelly from berries, they are all similar.

Frozen berry jelly recipe

Ingredients:

frozen berries (cherries, strawberries, raspberries, currants, cranberries) – 0.5 kg;
drinking water – 3 l;
granulated sugar – 150 g;
starch – 100 g.

Making berry jelly:

Remove the berries from the freezer, do not defrost, place in a metal container and add granulated sugar.
Fill with water and put on fire.
Boil.
Pass through a sieve.
Pour starch with water.
While the drink is boiling, add water and starch to the edge of the container and stir well so that no lumps form.
After boiling, turn off the stove.

This drink can be prepared quite quickly. This is a fairly budget-friendly option for preparing a delicious drink, because you can take the berries from your own garden.

Berry jelly “Vitaminka”

To prepare jelly you will need:

berries (any of your choice) – 0.5 kg;
starch – 120 g;
granulated sugar – 1 cup;
drinking water – 1.5 liters.

Preparing jelly:

Defrost the berries, grate them, squeeze out the juice.
Pour water over the berries and place on low heat.
Pass the broth through a sieve, add granulated sugar.
Boil.
Add starch to the squeezed juice. Pour the diluted starch into the jelly in a thin stream, stirring well.
Boil.

Due to the fact that the berry juice is poured out at the last moment, all the vitamins and beneficial microelements are preserved in the jelly.

https://youtube.com/watch?v=J16XglY746M

Cherry and mint jelly with starch

To prepare we need:

frozen berries – 0.5 kg;
drinking water – 1.5 l;
granulated sugar – 200 g;
starch – 80 g.

Preparation of cherry jelly:

Cover the berries with granulated sugar. Add drinking water and place on the stove.
Add mint leaves to hot water and strain after 20 minutes.
Add starch to the cooled mint broth. Pour the solution into the container around the edge, stirring.
Bring the drink to a boil.

Cherry jelly is best served cold. You can add finely chopped peanuts to taste.

Strawberry and starch jelly

To prepare we need:

strawberries – 400 g;
granulated sugar – 150 g;
starch – 80 g;
purified water – 1.5 l.

Method for preparing strawberry jelly:

Remove the berries from the freezer; no need to defrost. Add granulated sugar, add water and put on fire.
Catch the berries and boil the drink.
Rub the berries on a fine grater.
Dissolve starch in cold water. Then add little by little to the boiling drink.
Add mashed berries and stir.
After a couple of minutes, turn off the stove.

Kissel can be served both warm and cold. You can use mint leaves as a decoration.

You can decorate the jelly with mint leaves, fresh fruit, citrus slices or whipped cream.

Bon appetit!

How to cook in a slow cooker?

Multicookers, which have become widespread recently, can significantly simplify the process of preparing many dishes. The multicooker is also suitable for cooking currant jelly.

To do this you will need to take:

400 g berries;
180 g granulated sugar;
2.2 liters of water;
60 g potato starch.

Place the washed berries in a multicooker bowl, add sugar and 2 liters of water.
Turn on the appliance, select the “Steam” mode and cook for half an hour.
After this time, strain the resulting drink through cheesecloth or a sieve and pour the liquid back into the bowl.
Bring to a boil in the same mode.
Dilute the starch in a glass of water and mix thoroughly so that no lumps remain.
Slowly pour the diluted starch into the boiling fruit drink, stirring continuously.
Wait until it boils and turn it off.

How to make it with the red variety?

Red currants are no less healthy than black currants. The pectins included in the composition have a positive effect on the functioning of the cardiovascular system, and thanks to coumarin, the risk of blood clots is reduced. Despite its healing properties, it is less popular because... Many people find it sour. When cooking jelly, this problem can be easily solved: all you need to do is add more sugar to the drink.

300 g red currants;
1 liter of water;
6 tbsp. l. granulated sugar;
2 tbsp. l. potato starch.

The berries are thoroughly washed and dried.
Bring the water to a boil, add sugar and mix well.
Place currants in the syrup, cook for 5-7 minutes, then remove from heat and strain.
Dilute starch in water.
The drink is put on the fire again, wait until it boils and carefully pour in the starch.
Cook for another 3 minutes.

Useful tips

In order for the jelly to turn out successful the first time, it is recommended to pay attention to the following cooking tips:

Starch should not be diluted long before use: in this case, it may settle to the bottom.
Using starch, you can regulate the thickness of the drink.
After adding starch, you do not need to boil the jelly for a long time, otherwise its consistency will become liquid.
The drink is usually served chilled or at room temperature.
To prevent foam from appearing on its surface, each portion is sprinkled with a small amount of sugar or powdered sugar.
To avoid thick jelly sticking to the walls of the glasses, it is recommended to moisten them with cold water.

To prepare jelly, it is not at all necessary to use one type of berry. No less tasty is a dessert made from different varieties of currants, as well as assorted ones with the addition of cranberries, raspberries, blueberries and other garden and forest berries.

Nutritional value of the product

The calorie content of jelly depends on its ingredients. The most high-calorie drink is a milk drink; berry and fruit drinks are significantly inferior to it in this indicator.

Currant jelly contains:

calories - 60 kcal;
proteins -0.2 g;
fats - 0.1 g;
carbohydrates - 15 g.

Despite the sweetness of currant jelly, its calorie content is not too high, and the starch contained in it helps to quickly get rid of the feeling of hunger. Berry jelly is recommended for consumption by both young children and people watching their figure.

Kissel is a dish known since ancient times. The availability of ingredients and ease of preparation make it one of our favorite drinks today.

Useful properties of currant jelly

The homemade drink contains all the vitamins that are found in fresh berries, but during heat treatment some of the beneficial elements are lost.

Currants, especially black currants, are rich in vitamin C or ascorbic acid, they contain folic acid and antioxidants.

Currant jelly helps strengthen the immune system, prevents blood clots due to its anticoagulant effects, and has antibacterial properties. The pectins it contains prevent blockage of blood vessels.

This dish is enveloping, has a beneficial effect on the gastric mucosa, relieves pain when it is inflamed, reduces the irritating effect of gastric juice on it, improves digestion, and cleanses the intestines.

You can make jelly from frozen currants for a child.

Benefit

Depending on its main ingredients, jelly:

It has a very beneficial effect directly on the stomach.
Contains fiber, which regulates the digestive system.
Neutralizes the effects of an acidic environment on the gastrointestinal tract, as it has the ability to alkalize the environment.
It contains a decent dose of vitamins, amino acids and other various microelements.
Normalizes cholesterol levels in the blood, which is provided by lecithin.
Regulates fat metabolism processes, as it contains choline.
Strengthens the connective tissues of the joints and eliminates their inflammatory foci.
Facilitates joint mobility.
Helps to increase physical activity and increases the degree of human endurance.
Cleanses the body of toxins.
Strengthens the immune system.
Normalizes internal microflora.
Creates favorable conditions for the full functioning of the pancreas, as it contains methionine.

Kissels provide a long period of feeling full

Kissels are the best food product for the following diseases:

Pancreatitis.
Gastritis.
Stomach ulcer.
Colitis of the intestines.
Reflux esophagitis.

How to cook currant jelly

To prepare the drink you only need four ingredients:

The berries are sorted: rotten fruits and various debris are removed. Rinse in a colander in several waters. There is no need to pick the berries from the branches, since after cooking the compote is filtered through a sieve.

Sometimes other ingredients are added. It could be vanilla sugar or some spices, but most often nothing extra is used to preserve the taste of the berries.

You can take potato or corn starch. Its quantity varies depending on how thick the drink needs to be.

Kissel is not necessarily a drink. It can be a thick dessert that is eaten with a spoon. It all depends on the amount of starch. If you need a liquid drink, add 2 tbsp to 3 liters of water. l. It will turn out thicker if you take 3 tbsp. For a dessert that can only be taken with a spoon, you will need 4 tbsp.

The amount of sugar depends on personal taste. Red currants require more of it, since they are more acidic than black currants. You can brew a drink from a mixture of these berries.

More granulated sugar is required for frozen fruits, since up to 20% of sugar is lost during freezing.

Recipes for frozen blackcurrant jelly

300 g frozen berries;
1 liter of water;
3 tbsp. l. Sahara;
2 tbsp. l. any starch.

Remove the berries from the freezer and leave at room temperature to allow them to thaw naturally.
Immediately pour granulated sugar into a saucepan with water. The amount of sand can be increased or decreased at your discretion.
Place the pan on the fire, boil, then add the fruit. To avoid getting burned, they should be added carefully, one spoon at a time.
Pour starch into a bowl or glass, pour water (about 50 ml) into it, and stir. Gradually pour it into the pan when the water with the berries boils. You need to stir constantly to avoid lumps. Cook for about five minutes, then remove from heat and cool until warm. Then you can pour into glasses and serve.

You can cook jelly from frozen currants in another way:

First, you need to grind the currants along with sugar in a blender.
Transfer the mixture from a blender to boiling water and cook until it boils (about five minutes).
As soon as the compote boils, pour in the starch mixed with water. The compote immediately begins to thicken. When it boils, you can turn it off. A film forms on its surface very quickly, so some housewives advise immediately pouring the hot drink into glasses.

Recipes for frozen red currant jelly

You can make dietary jelly from frozen red currants. And for lovers of an interesting taste, red currant jelly with the addition of cinnamon is suitable.

a glass (200 ml) of frozen berries;
¾ cup sugar;
1 liter of water for cooking jelly;
3 tablespoons of potato starch and 5 tablespoons of water for diluting it;
½ teaspoon cinnamon.

Wash the frozen fruits, when thawed, combine them in a saucepan with granulated sugar and grind.
Pour in water, place on the stove, wait for it to boil and cook for three minutes.
Strain the compote, add ground cinnamon, stir.
Dilute the starch with water, pour it into the pan in a thin stream while stirring so that there are no lumps.
When it starts to boil, immediately remove from heat. Jelly made from starch and frozen currants is ready.

Dietary

Easy recipe for frozen currant jelly

200 g frozen red currants;
2 tablespoons of corn starch and ½ cup of cold boiled water to dilute it;
100 g sugar;
2 liters of water for jelly.

Grind the fruits in a blender.
Place currant pulp into boiling water. As soon as it boils, add sugar and cook for about six minutes.
Pass through a strainer to remove skins and grains.
Place on the stove again.
As soon as it boils, pour the starch diluted with water into the pan. Pour in a stream while stirring. As soon as the thickened drink begins to boil, turn off the heat.

Raspberry jelly

Frozen raspberries also make delicious and nutritious jelly, which is rich in vitamin C and other vitamins. This dessert is very useful for children in the winter season, when colds and flu are around. Homemade frozen raspberry jelly is an excellent preventive measure. At the same time, the drink does not have a very high calorie content, amounting to 35-45 kcal (depending on the amount of sugar). It’s not difficult to properly cook frozen raspberry jelly - you will need:

300-400 g of berries;
3 tablespoons starch;
1-2 spoons of sugar;
4 liters of water.

Leave some of the cold water (up to 200 ml) and dilute the starch in it, boil the rest and add the raspberries into the pan (you don’t have to defrost them). Cook for 7-8 minutes and strain. The cake is no longer needed, but you need to add sugar to the liquid and put it on the stove. Bring to a boil, stirring constantly, and add water with starch. The slower you pour it in, the better. Continue stirring until the drink thickens, then cook for a couple more minutes and remove from heat. Pour and cool.