Kissel in a slow cooker. How to cook jelly from a pack. Kissel in a slow cooker made from fresh berries

It is not always possible, then concentrates come to the rescue. As a result, preparing a warm winter drink takes just a few minutes. Read how to cook jelly from a pack and go to the kitchen to delight your household.

Starch is used as a thickener in jelly. Depending on what consistency you choose, the composition of the drink itself will vary. For example, with a small amount of starch you will get a very liquid jelly, but if you add too much, you will get a dessert in the form of jelly. You can no longer drink such sweetness, but eat it with a dessert spoon. Just .

If you are making a liquid drink, it should be served exclusively warm as a drink or as a dressing for a casserole or pudding. When preparing jelly-like jelly, it must be cooled and served with whipped cream or fruit.

When you prepare jelly from a pack, the proportions must be followed strictly according to the instructions, otherwise nothing may work out. If you are not satisfied with the result, then you should not experiment, but just look for jelly from another manufacturer.

Step by step recipe

Take a package of concentrate and a liter of water. 1 liter of water usually takes 250 g of concentrate.
Mix dry jelly with half a glass of cold water (it must first be boiled). Rub the mixture thoroughly to avoid lumps.
Boil the second part of the water in a saucepan. At the moment of boiling, add the stirred powder, stirring constantly to avoid the appearance of lumps.
Stir until the liquid boils again.
As soon as the jelly boils, remove the pan from the heat and let it cool slightly.

Second option

Using the trial method, experienced housewives suggested another way to prepare jelly from a pack. In this case, there are fewer lumps. Try it, maybe this option will be easier for you.

Dissolve dry jelly in half cold water in a saucepan.
Stir thoroughly so that no lumps form.
Place the pan on the fire.
Constantly stirring the diluted jelly, add boiling water little by little.
When the jelly boils, remove from heat and cool.

Advice: To prevent the jelly from forming a film on the surface when cooling, cover the pan with a lid.

In a slow cooker

If a multicooker has already settled in your kitchen and you are already aware of how it makes life easier, then why not cook jelly in it?

Kissel from concentrate

To begin, dilute a pack of dry jelly in water (300 ml).
Pour the remaining water into the multicooker bowl (if you take 250 g of jelly per liter of water, then you should have another 700 ml of water), set the “Soup” mode for 20 minutes. The water should boil, if it happens faster, then don’t wait for the signal, you can start already.
After the beep, pour the diluted jelly into the boiling water, stirring constantly.
Having achieved a homogeneous consistency, close the lid and set it to “Soup” mode for 15 minutes.
After waiting for it to boil, cool the jelly and serve.

Now you know how to cook jelly from a pack. Try all three options and write down which one you liked best.

A very tasty, bright and colorful drink that will refresh you on hot summer days and bring real pleasure. Strawberries are a juicy and beautiful berry; a lot of different dishes are prepared from them. It is good in desserts, baked goods, salads, winter preparations and various drinks; young children especially like it.
Kissel in a slow cooker is one of the recipes that even the youngest and most inexperienced cook can prepare. This drink can be served with dumplings, biscuits, macaroons or as a separate dish.
Using this recipe you can get both liquid and thick jelly. It all depends on how much starch you add to the strawberry infusion. This quantity is designed to prepare medium-thick jelly.
It should be remembered: for this drink it is recommended to choose only juicy, ripe berries that have not lost their density and appearance. Scarlet jelly can be stored in the refrigerator for several days. Only for this it must be poured into a glass container and covered with a lid.
In our recipe with step-by-step photographs, we will prepare jelly from fresh strawberries, we will also tell you how to make jelly from jam, frozen berries and about adding freshly squeezed juice during the process of making jelly.
In addition to strawberries, you can use any other fruits and berries: red or black currants, blueberries, raspberries, cherries, apples, plums, apricots, peaches, cranberries and even rowan. You just need to wash the berries and remove the leaves, cut the fruit into slices.

Taste Info Drinks

Ingredients

starch – 40-50 g;
strawberries – 300 g;
water – 1200 ml;
sugar – 100 g.

How to prepare and cook strawberry jelly in a slow cooker

Place clean strawberries in the multicooker bowl. If the berries are too large, cut them into several pieces.

Add sugar; you can adjust the amount depending on your taste preferences.

Pour 1000 ml of purified water into the bowl, turn on the “Soup/Stew” mode, cook for 20 minutes. Also, in some multicookers you can use the “Steam” mode.

Mix the remaining 200 ml of cold water with the recommended amount of starch.

Pour the resulting mixture in a thin stream into the multicooker bowl, mix thoroughly so that the whole mass is well distributed, cook for another 3 minutes.

Leave the drink for another 60 minutes (preferably with the lid closed) so that the strawberries give off their aroma, color and taste. At this stage, you can also use the “Keep Warm” mode for 20 minutes.

Strain the strawberry jelly through a sieve and serve with homemade cakes or “solo”.

How to make jelly more useful?

You can add freshly squeezed juice to it, this kind of jelly is called royal jelly. To prepare this drink, first squeeze the juice out of fresh berries (no need to boil it). But make a decoction from the remaining cake, strain and cool. Then combine the cooled broth with starch, pour into the multicooker bowl, add sugar and boil for 10-15 minutes. Now pour in the squeezed juice, stir, let it boil and cook for 5 minutes. It takes longer and is more troublesome, but it is royally rich and tasty. Using this technology we prepared .
Add honey instead of sugar. It should be remembered that honey cannot be heated above 40 degrees, so add it to already cooled jelly.

We talked about preparing a summer version of jelly; in winter, you can cook jelly from jam, dried fruits and frozen berries.

Teaser network

Kissel in a slow cooker made from jam

If suddenly your family couldn’t finish the prepared jam over the winter, you can cook jelly with it in a slow cooker. Similar to the recipe above, put the jam in a bowl (1 cup per 1 liter of water will be enough). Just try not to overdo it with sugar, otherwise the jelly will turn out too cloying.

Kissel in a slow cooker from frozen berries

When there is a generous harvest of berries and fruits, having eaten plenty and prepared compotes and jams, many housewives send some of the products to be frozen. But let's be honest, frozen ones can hardly compare with fresh berries and fruits in taste and appearance. But the contents of your freezers are perfect for making jelly.
For 1 liter of water, it will be enough to take 200-250 g of frozen berries (it is not necessary to defrost them). And then proceed exactly as described in the given recipe.
The only thing you can do is reduce the cooking time a little (by 5 minutes). Frozen fruits cook faster than fresh ones.

Amount of starch and thickness of jelly:

To prepare liquid jelly, add 20-25 grams of starch to 1 liter of water.
For medium-thick jelly, 40-50 grams of potato starch is enough for 1 liter.
For thick, use 70-80 grams of starch per 1 liter of water.

Helpful Tips:

Be sure to stir the jelly thoroughly when you pour in the starch liquid, otherwise it may end up with lumps.
You can add a few slices of lemon to the jelly, it will add a slight sourness.

Kissels are very healthy and high-calorie vitamin drinks, which are usually prepared with the addition of starch. This dessert can be milk, oatmeal, fruit and berry, or whatever you want. Kissel is even prepared from herbs, citrus fruits, rye bread and tea. To prepare jelly, you can use potato, corn starch, as well as grain starters. Kissel in a slow cooker turns out tasty, rich, and retains all its beneficial qualities.

Kissel - benefit or harm

The usefulness of jelly is determined by the product from which it is cooked. For example, the healthiest jelly is oatmeal, sourdough without milk or sugar. The most satisfying are milk and almond. The easiest one is fruit jelly.

People learned to make oatmeal jelly back in the 15th century. This drink contains many microelements and plant fibers. Kissels made with oats are recommended for consumption by those losing weight or suffering from diseases of the gastrointestinal tract. The benefit of oatmeal jelly is that it absorbs all harmful substances and removes them from the body. It has a beneficial effect on the liver, restoring its function. Pancreatitis can also be cured using oatmeal jelly.

Fruit and berry jelly - saturates the body with vitamin C and improves immunity. When hot, cranberry and citrus jelly can cure a cold.
Any jelly has an enveloping property. Therefore, jelly for the stomach, especially with gastritis and ulcers, is simply necessary.
Kissel made from natural products has no harm or side effects, except for allergic reactions to certain products.
Kissel made from ready-made powder will do more harm than good, due to the fact that it contains flavoring additives that do not saturate the body and can be mostly allergenic.

Kissel in a multicooker from oatmeal can be prepared like yogurt (“Yoghurt in a Vitek multicooker”).

You will need: 300 g of small oat flakes, 4 tablespoons of large oat flakes, 150 g of kefir, warm water.

How to cook:

Place all ingredients in jars for preparing yogurt.
Add 1/3 warm water to each.
Line the bottom of the multicooker bowl with a soft cloth and place the jars on it.
Turn on the “Warming” mode for 4 hours and close the multicooker lid.
Then strain the jelly through a sieve. If you do not rinse the flakes with water, you will get a jelly with high acidity; if you rinse it, it will be with low acidity.

Consume chilled in small sips several times a day.

Berry jelly

You will need: 250 g of fresh black currants, 2-3 tablespoons of starch, lemon juice, sugar, water.

How to cook:

Wash the berries and place them in a multicooker bowl. Sprinkle them with sand to taste, close the multicooker lid and set the “Baking” mode for 20 minutes.
Then open the lid and add boiled water to the bowl. Mix well and let cool.
Strain the resulting fruit drink and pour it back into the multicooker bowl, leaving half a glass. Add lemon juice if desired.
Stir starch in a glass with fruit drink and let it swell.
Turn the multicooker into the “Steam” mode for 10 minutes, and then pour the starch into the heated fruit drink.
Stir the jelly, close the multicooker lid and let the jelly brew for 30 minutes.

Kissel is a traditional Russian drink. It can be prepared from any berries and fruits, and even from milk. In winter, it is a good source of energy and vitamins for both children and adults. And if you add a stick of cinnamon and a couple of star anise to the berries during cooking, its taste will become truly festive.

Recipe author: Vlada Troll
After cooking you will receive 8
Cooking time: 50 min

Ingredients

400 gr. black currant
180 gr. sugar
2.2 l. water
60 gr. potato starch

Cooking method

Sort and rinse the blackcurrants (frozen berries do not require preliminary preparation).

Place berries and sugar in a slow cooker. Pour in 2 liters of water. Set the “Steam” mode for 30 minutes. After the sound signal, strain the resulting compote through a sieve or a double layer of gauze, and pour the liquid back into the multicooker.

Turn on the “Steam” program again for 10 minutes until the compote boils. While it is boiling, you need to dilute 3 tablespoons of starch in a glass of water.

Slowly pour the diluted starch into boiling water in a thin stream, stirring the liquid. Bring to a boil, turn off.

Blackcurrant jelly ready in the slow cooker! Bon appetit!

A multicooker is a truly universal device in which you can cook almost anything. Including a variety of drinks. Today I cooked it in a slow cooker jam jelly.

Kissel is one of the most famous drinks of Russian national cuisine. It can be cooked from fresh berries or fruits, from their juice or jam, and even from jam or syrup. Almost anything will do! But the most important thing in making jelly is, of course, starch.

The amount of starch depends on how thick the jelly you want to get. This time I made it quite liquid, I like it better. If you prefer thick, then take more starch, 7-8 spoons.

Recipe for jelly in a slow cooker made from jam.

Jelly ingredients:

jam or berries 400 grams
one multi cup granulated sugar
four to five tablespoons of starch
two liters of hot water
glass of cold water

How to cook berry jelly in a slow cooker:

Dissolve starch in a glass of cold water. If you want a thicker jelly, add more starch.

Instead of jam, you can take any berries. I had grated currants with sugar. Place the berries and granulated sugar in a slow cooker.

Fill with hot water. Turn on the “steaming” mode for 10 minutes and, five minutes after boiling, pour in the starch solution in a thin stream. Close the lid and cook until the signal. After the signal, let the jelly brew for at least half an hour.