How to boil the jelly and whether to cook it

It should be noted that kissel is popular not only in Russia, but also in many other countries: in Sweden, for example, boiled rhubarb jelly with whipped cream, in Germany - from strawberries or raspberries, in Karelia - from cloudberries, and in Austria - Of cherries. True, in Russia initially jelly was cooked on specially fermented herbal decoctions, and not on starch, as now.

And not for nothing this dish is still popular! Kissel - a drink not only delicious, but nutritious and wholesome. What is useful for jelly? The value of jelly in dietary nutrition is high because it envelops the gastric mucosa, protecting it from the effects of acute and sour food, thus preventing the development of peptic ulcer and gastrointestinal tract problems. And, it is useful kissel to both adults and children. Only you should know how to cook the kissel correctly, and given the influence of different types of this dish on the body.

Cranberry jelly is a storehouse of useful substances. Thus, cranberries contain: magnesium, potassium, iron, copper, manganese, silver, iodine, as well as acetylsalicylic acid (what we take to be called "Aspirin"!) And ascorbic acid (vitamin C). Therefore, with a cold and to maintain excellent immunity, cranberry jelly is an ideal option. Especially considering that all the useful substances contained in cranberries are natural, and not synthesized in the laboratory, and, therefore, much more quickly absorbed by the body. Kissel from a cranberry it is possible (and it is necessary!) To drink both to adults, and children.

In order to bring maximum health benefits to your health, you need to know how to cook the kissel properly. This is done as follows.

Ingredients: 1 glass of cranberry, 4 cups water, ¾ cup sugar, 3 tablespoons potato starch.

Preparation. From the washed and picked berries squeeze the juice and put it in the refrigerator. Squeeze pour three glasses of hot water and cook for about ten minutes. The resulting broth strain, add sugar to it and put it back on fire. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Stir well and remove the broth from the fire. Then add the cooled juice and mix. Top sprinkle with sugar, so that an ugly film does not form.

Important! Before you cook the jelly, make sure that the dishes intended for this are not aluminum: cranberry jelly can not be cooked in aluminum cookware, otherwise it will turn blue.

Apple jelly is recommended for improving digestion, as well as preventing hypovitaminosis and anemia. In addition, it can be drunk to those who want to lose weight - the calorie in the drink is small, and the feeling of satiety remains for a long time.

Cook apple jelly as follows.

Ingredients: 4 glasses of water, 2 apples, 2, 5 - 3 tablespoons of potato starch, ¾ cup sugar, 1 - 2 grams of citric acid.

Preparation. Wash apples, chop and cook until soft. Then take the apples, wipe them in a decoction, add sugar and citric acid, bring to a boil. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Stir well and remove the broth from the fire. Sprinkle with sugar over the top with sugar so that no film forms.

Important! Kissel from apples can be flavored with a single bud of cloves and / or cinnamon.

Kissel of cherry is shown to those who suffer from inflammatory processes in the airways, gastritis with acidity and peptic ulcer.

Prepare the cherry jelly so.

Ingredients: 4 glasses of water, 150 grams of cherries, ¾ cups of sugar, 1 gram of citric acid.

Preparation. Cherry wash and remove bones. Sprinkle berries with sugar (half a glass) and cool. Form the juice to drain. Pour stones with three glasses of hot water, boil and strain. Then put the berries in a decoction and cook for ten minutes, and then strain and re-connect everything. Add the remaining sugar. In one glass of cold water, dilute the starch and pour it into a boiling broth, stirring constantly. Add citric acid and chilled juice. Stir well and remove the broth from the fire. Sprinkle with sugar over the top with sugar so that no film forms.

In general, jelly can be cooked from almost any fruit, berries and vegetables, citrus fruits, as well as from kvass, tea and nuts. BUT! Before you cook the jelly, please note: Kissels are useful only if made from natural products, and not from powder from a bright bag with the inscription "Kissel" and the full table of Mendeleev in the composition!