Apple jelly recipe, with starch, cinnamon, for children

There is no doubt that there are no more common and popular fruits in our country than apples, which are now quite available for sale all year round. That is why these aromatic and healing fruits are so actively used in home cooking. They are used to prepare excellent compotes and other various drinks, make jam, and are also used as additional components in many dishes. Apple jelly is recognized as a special culinary masterpiece, which can always be successfully prepared not only from natural fruits, but also from their dried slices. And in any case, the jelly is guaranteed to turn out incredibly tasty, aromatic and very healthy.

On a note! It has long been noted that any apple jelly has many healing properties and contains a whole gallery of useful microelements.

Unfortunately, it is contraindicated in the presence of a small number of certain diseases, for example:

• Diabetes.
• Gastritis.
• Peptic ulcers of the gastrointestinal tract.
• Individual intolerance to starch.

In the absence of such ailments, apple jelly can be safely prepared according to any of the recipes you like, which are very simple and intuitive.

The thickness of the jelly may vary and depends on personal preference.

But you should always take into account some features of the preparation of this apple drink.

Nutritional value per 100 g:

Apple jelly for pancreatitis

People who suffer from pancreatitis know very well: a strict diet and proper nutrition are an important part of recovery and recovery.

Nutritionists and gastroenterologists advise consuming jelly already 4 to 5 days after the disease is in the acute stage. It is better to first prepare a drink without sugar, and during the period of remission add in small quantities, combine apples with permitted fruits and berries.

You can make this liquid apple drink that will definitely be approved by doctors. To prepare it you will need:

• apples – 500 g;
• sugar – 100 g;
• water;
• starch - 3 tbsp. l.

1. Place a saucepan with 2 liters of water on the fire, bring to a boil and place washed, chopped apples in it, boiling for 5 minutes.
2. Dilute the starch in cold boiled water until smooth and, if necessary, strain, removing all excess lumps.
3. Remove the pan from the heat and, stirring constantly, add starch in a thin stream, this way lumps will not form and the jelly will be homogeneous.
4. Place the drink on the stove again, bring to a boil over low heat and simmer for no more than 3 minutes, stirring all the time. Remove from heat and cover with a lid.

Healthy apple jelly, the recipe for which helps with exacerbation of the disease, is best consumed warm.

Experts advise brewing the drink in small portions so that it is always fresh and aromatic. As soon as the period of exacerbation passes, plums, apricots, black currants and raspberries are allowed to be used together with apples. In winter, it is best to prepare a drink from frozen or dried berries and fruits.

Regular consumption of the drink will become a preventive measure in the fight against pancreatitis. Many people today happily cook it in a slow cooker. The recipes are not complicated, and the technology is almost the same.

Kissel is unfairly called a forgotten drink, which is a therapeutic and preventive remedy for many diseases. Saturated with vitamins, minerals, and beneficial substances, it must be present on the table in every home all year round.

Simple recipes allow you to combine berries and fruits, filling the drink with healthy ingredients that improve health.

Culinary nuances

Raspberry jelly recipe

• It is advisable to purchase domestic apples, since imported varieties do not have sufficient aroma and natural taste. In addition, the “foreign guests” clearly went through a chemical treatment cycle to extend their shelf life.
• It is recommended to immerse fresh sliced ​​apples in water with a drop of citric acid for a few minutes, which will prevent them from darkening.
• Any starch is suitable for jelly, but corn starch gives it a special flavor.
• If a recipe calls for flour, it is always preferable to use rice flour.
• Dried apples will require pre-soaking until they are completely softened. About thirty to forty minutes of time is quite enough for this.
• Frozen apple slices must be immediately placed in hot water, since otherwise they will simply boil over.
• It is not recommended to cook jelly for a long time. A few minutes is enough for this.

To add color and enhance the taste, you can add other fruits to apples: lingonberries, plums, cranberries, apricots, black currants, lemon, rose hips, etc.

The technology for preparing apple jelly is extremely simple and quite accessible even to novice cooks, as can be seen from a small selection of original recipes.

Jelly made from jam and starch

Having prepared substantial supplies of jam before the onset of cold weather, in winter many housewives try to find a variety of recipes in order to put the product to use.

The most obvious ways to use jam in cooking is making baked goods, but we propose to go the other way and prepare a drink, or rather even a full-fledged dessert - jelly from jam and starch.

Jelly made from starch and jam - recipe

Let's start with the simplest recipe, which includes a minimum of ingredients and most accurately describes the general technology, which you can then use as the basis for preparing your own version of the dish.

Ingredients:

• jam – 500 ml;
• water – 3 l;
• starch – 65 g.

Preparation

Pour out half a liter of water and leave it cold, bring the rest of the water to a boil and dissolve the jam in it.

The amount of the latter can be changed, depending on how sweet and rich you want the drink to be in the end.

Strain the resulting fruit drink to get rid of suspended berries, and then pour it back into the pan.

Add a solution of starch in cold water to the berry juice on the stove.

You can also strain the starch solution through a sieve to remove any lumps.

Leave the drink on the stove, stirring continuously until it thickens. After about 5 minutes, the jelly will be ready, it should be cooled and a sample can be taken.

Homemade jelly made from starch and jam with apples

Ingredients:

• apples – 145 g;
• jam – 75 g;
• starch – 25 g;
• sugar – 65 g;
• water – 1.2 l.

Preparation

Before making jelly from jam and starch, core and seed the apples and cut into medium-sized cubes.

Prepare fruit juice by mixing jam with a liter of boiling water and sugar, and then adding apple pieces. After boiling the fruit drink for about 5 minutes, add the starch solution to it and leave everything to cook for another 7 minutes.

Cool the thick jelly made from starch and jam before taking the sample. Serve plain or add cream.

How to cook jelly from cherry jam and starch?

For this recipe, it is best to choose seedless fruits, since it is best to leave the berries in the cherry jelly; they will add textural variety and make the taste noticeably richer.

Ingredients:

• jam – 145 g;
• starch – 35 g;
• a pinch of citric acid;
• water – 1.1 l.

Preparation

Bring a liter of water to a boil and pour boiling water over the jam. Boil the resulting fruit drink for about 5 minutes, reducing the heat to medium. Add a pinch of citric acid.

If necessary, you can add any sweetener. Dissolve the starch in the remaining 100 ml of cold water. Pour the starch solution into the jelly base, stirring continuously.

Leave the jelly to thicken and refrigerate before using.

Kissel made from raspberry jam and starch

The drink can also be based on raspberry jam, but since raspberries are a soft berry, you should not boil the fruit drink for a long time, otherwise the drink will turn out cloudy.

Ingredients:

• raspberry jam;
• water – 1.8 l;
• starch – 45 g.

Preparation

Pour one and a half liters of boiling water over the raspberry jam and place over medium heat. When the liquid boils again, strain it and return the fruit drink to the heat.

Pour the remaining water over the starch and mix it. Pour the starch solution into the compote in a thin stream, stirring to avoid the formation of lumps. Leave the jelly to cook until thickened.

The finished drink should be cooled before tasting.

Source:

Milk jelly with apples

This dessert is very healthy due to milk and apples. We will also add sour cream for a more delicate taste. Your household will definitely enjoy this treat.

Ingredients:

• half a liter of milk;
• four tablespoons of low-fat sour cream;
• four apples;
• a quarter cup of sugar;
• two tbsp flour.

How to cook

1. Wash the apples, peel, remove the hard base and seeds.
2. Cut into small slices.
3. Pour two glasses of water into a saucepan and place on fire.
4. Place apple slices into boiling water. If the water does not cover the apples, add more boiling water. Cook until the apples are soft. This will take approximately seven minutes.
5. Now grind the apples along with the liquid through a sieve or puree with a blender.
6. Place back on low heat and, stirring constantly, add milk, flour and granulated sugar.
7. You can also stir in a small amount of flour and pour in first. Bring until smooth and add the rest of the milk and sugar.
8. Stir everything until smooth - wait until it boils, stirring constantly.
9. When the jelly boils, turn off the heat and pour into bowls or cups. Let it cool first at room temperature, then put it in the refrigerator.

Serve garnished with whipped cream.

What types are there?

Today there are a large number of different types and tastes of this drink, so we can confidently say that everyone can find the taste that they like.

Let's start with the classic - berry jelly. He has been known to us since childhood. But if you remember the taste of jelly, which was bought in briquettes in a store, then it must be said that it did not always have the best taste and health benefits.

Another type of drink that is very beneficial for human health is oatmeal jelly. During the times of Ancient Rus', this drink was served as a separate dish and now has not lost its popularity either.

Also one of the healthiest and most delicious drinks of this type is apple jelly. It should be noted that it is very easy to make it yourself at home; anyone can prepare such jelly.

Recipes for making a thick drink

From the pack

You will need:

• Briquette of jelly 250 g;
• Boiling water - 200 g;
• Running water - 1000 g.

1. Grind the briquette to a powder. Dilute with one glass of boiled liquid in an enamel bowl without lumps.
2. Pour water into a saucepan and let it boil.
3. Pour the prepared concentrated mixture into the container, stirring constantly, and bring to a boil.

From powder

Necessary:

• 1 pack of jelly powder;
• Sugar - 1 tsp;
• Boiling water - 200 ml.

1. Bring the prepared amount of liquid to a boil.
2. Pour the contents of the bag into a cup, add granulated sugar, and stir.
3. Pour boiling water over the ingredient while stirring thoroughly.

From berries and starch

• Fresh berries - 300g;
• Purified water - 1000 ml;
• Granulated sugar - 3 tbsp. l;
• Potato starch - 2.5 tsp.

1. Sort the berries, remove the seeds, squeeze through a colander. Separate the juice from the berry mass. Dilute the thickener with cold water in a separate cup.
2. Pour the squeezed mixture with water, bring to a boil, cook for about a minute, strain into a separate bowl.
3. Add sugar and diluted starch to the broth. After boiling, pour in the remaining berry juice and stir.

You can learn more about how to cook jelly from berries in the video.

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

From frozen berries

• Frozen berries - 500 g;
• Purified water - 1000 ml;
• Sugar - 3.5 tbsp. l;
• Potato starch - 3 tsp.

1. Thaw the berries at room temperature in a colander. Collect the dripping juice.
2. Remove the seeds and grind the berry mass through a sieve.
3. Add water to the mixture and let it boil.
4. Dilute starch with cold water, mix thoroughly to avoid lumps
5. Strain the berry broth, add diluted starch and berry juice in a thin stream, and boil again.
6. After two minutes have passed from the moment of boiling, set the finished dish aside to cool.

From starch and jam

• Jam - 1200 ml;
• Purified water - 1000 ml;
• Potato starch - 2.5 tsp;
• Citric acid - a pinch;
• Sugar - 3 tbsp. l.

1. Mix jam and water in a saucepan and boil.
2. Strain the cooled drink through a sieve, add dry ingredients.
3. Pour starch concentrate diluted in cold liquid into the broth and bring to a boil, stirring constantly.

Oatmeal jelly

1st option

• Oatmeal - 1 tbsp;
• Warm boiled water - 1 liter.

1. Pour water over oatmeal.
2. Leave in a warm place for a day to ferment.
3. Strain the broth, stirring thoroughly, and bring to a boil.
4. Serve with milk or sunflower oil.

For dietary nutrition, oatmeal can be replaced with cereal. The cooking technology remains unchanged.

2nd option

• Cereals “Hercules” - 60 g;
• Purified water - 250 ml;
• Milk - 200 ml;
• Butter, sugar to taste.

1. Pour warm water over oatmeal and leave to swell.
2. Strain the mixture, squeeze it out with your hands, and leave the drained liquid in a separate bowl.
3. Add granulated sugar to the oatmeal liquid, stirring constantly, cook over low heat until thick.
4. Before serving, add a knob of butter.

Place the portion in the refrigerator to set, then cut into pieces. Serve with milk, after pouring berry jam over the dessert.

Milk jelly

• Milk - 1200 ml;
• Granulated sugar - 4 tbsp. l.;
• Corn starch - 4 tsp.

1. Bring milk to a boil in an aluminum pan. Leave to cool. Prepare a separate partial cup of milk from the pan in advance.
2. Stir granulated sugar in milk, dilute the specified amount of starch in a cup of milk.
3. Put the milk on the fire, add starch milk, stir with a spoon until it boils, cook for 5 - 10 minutes. When removing from heat, add a pinch of vanilla.

From dried fruits (vitaminized drink for children)

• Dried slices of apples, pears - 50 g each;
• Raisins, prunes, dried apricots - 30 g each;
• Water - 500 ml;
• Honey - 1 tbsp. l.;
• Potato starch - 8 g.

1. Rinse the ingredients thoroughly, pour boiling water for 10 minutes, rinse, refill with boiling liquid, and boil the broth.
2. Dilute starch and honey in 30 g of cold boiled water.
3. Add the starch mixture to the fruit broth and cook for about one minute.
4. Cool, serve warm.

Made from chocolate

• Milk - 200 g;
• Granulated sugar - 1 tbsp. l.;
• Potato starch - 1 tbsp. l.;
• Cocoa powder - 1 tbsp. l.;
• Vanilla - a pinch;
• Boiled water - 50 ml.

1. Pour milk into an enamel bowl and bring to a boil.
2. Separately, pour a couple of tablespoons of milk into a bowl, dilute cocoa and sugar until a homogeneous mixture.
3. Dissolve starch in liquid.
4. Add the chocolate mixture to the milk in a thin stream and bring to a boil.
5. Over low heat, pour the starch mixture into the drink, stirring constantly with a wooden spoon.
6. Set aside the drink when bubbles appear on the surface.

Food preparation

In order for our drink to turn out, it is necessary not only to brew it correctly, but also to select high-quality products for it.

First of all, you need to use fresh, undamaged apples (if dried or frozen, then properly stored), which must be thoroughly washed.

In addition to apples, one of the main ingredients of jelly is starch, it can be potato or corn. There is not much difference here, you can use the one you like best. The only thing that needs to be taken into account is that jelly with potato starch should not be boiled, but with corn starch it should be boiled for another 5 minutes after boiling.

The water must be clean and well filtered to prevent harmful impurities or foreign tastes.

Instead of sugar, you can sweeten with honey, this will give the taste an additional nuance and add benefits.

Cranberry sauce for meat for the winter

If you like berry shades in meat dishes, then you will appreciate the proposed recipe for cranberry sauce for meat. The subtle aroma of orange with a slight hint of cinnamon makes the taste of the sauce rich and interesting.

This amazing sauce is perfect not only for meat, but also for poultry. Game is especially tasty with it. The advantage of the recipe is that the sauce is simple and quick to prepare. Serve it with holiday pork or duck, whole baked goose or turkey. From the specified set of ingredients you will get approximately 500 ml of sauce, but it is better to put it in small jars.

Cranberry sauce for meat for the winter. Preparation:

1. Sort through the cranberries, removing any soft, wrinkled or damaged berries. Carefully tear off or trim with scissors the tails, which are extremely undesirable in the sauce.
2. Place the sorted berries in a colander, rinse in cold water and leave to dry.
3. Meanwhile, wash the oranges well, dry with a napkin and remove the zest using a fine-hole grater. Wash only the orange layer of the peel, leaving out the white subcutaneous layer, which usually tastes bitter. You will need 1 tbsp. spoon of zest.
4. Roll the oranges on the table. This procedure gets more juice out of them. Cut the oranges into quarters and squeeze out the juice, being careful not to drop the seeds, which also taste bitter. The recipe does not prescribe how many oranges are needed to obtain a given amount of zest and juice; determine experimentally.
5. Place cranberries in a heavy-bottomed saucepan, add orange zest and juice, sugar and a cinnamon stick.
6. Stir everything, cover with a lid, place on the stove and cook for 15 minutes over medium heat. Stir every 5 minutes to prevent the berry mixture from burning to the bottom.
7. During the cooking process, the berries will burst and a lot of juice will appear, a beautiful dark purple color.
8. Remove the sauce from the heat and leave to cool completely. During this time it will thicken greatly.
9. You can add a little water to the cooled sauce to give it the desired thickness. Add a little at a time, literally a spoon at a time, mixing thoroughly.
10. Place the cranberry sauce for the meat in small jars with tight-fitting lids or in airtight plastic containers. Store in the refrigerator for a week.

Recipe for making pear jelly step by step

And again I’m with another version of making jelly