12 August

Kissel from jam - recipe |How to cook the jelly of the jam

In order to prepare the jelly does not need particularly to wrestle out of the jam cook pudding.Kissel from jam recipe which we present below, will be delicious and satisfying any of you like jam!You in the house has a cranberry jam?So cook from cranberry.Blackcurrant?Because it turns out an excellent pudding!Experiment, because the jelly - a grateful product.How to cook the jelly of the jam, we describe below.

Kissel from jam - recipe classical

ingredients to prepare the jelly of the jam

  • Jam - 2/3 cup.
  • Water - 2-3 cups.
  • Sugar - 2 tbsp
  • Citric acid - ¼ tsp
  • Potato starch - 2 tbsp

Cooking jelly of the jam:

1.

To prepare the jelly of the jam, heat the water in it, spread the jam, bring to a boil.After that, wipe the berries or fruits that can be cooked jam through a sieve.In the resulting puree put citric acid, sugar, mashed potatoes, place in a pan in which it is cooked, and bring everything to a boil to cook the jelly of the jam according to our recipe.

2.

quickly dissolve starch gl

ass of cold boiled water until the liquid begins to boil, then pour the mixture into the pan with the main ingredients for the preparation of the jelly of the jam.Stir everything boil for 5 minutes, not allowing boil, turn off.Your jelly of the jam is ready!Kissel from jam can be eaten warm, cold, hot - as you like.

How to make jelly out of a jam - alternative recipe

Ingredients:

  • Jam - 150-200g.
  • Sugar - 2 tbsp
  • Water - 3 cups.
  • Starch - 2 tbsp
  • Citric acid - ¼ tsp

Cooking jelly of the jam:

1.

To prepare the jelly of the jam, the recipe of which is shown here, will approach any jam, and if you have at home there will jam sugar-coated, it is not worth it to throw away - from it we can cooktasty recipe.To do this, dissolve in a pan in three cups of water a jam, you want to bring to a boil and strain through a sieve, then rub tolkushkoy whole berry.

2.

Add sugar, citric acid, and again bring to a boil to cook the jelly of the jam.After adding a solution of starch, without ceasing to stir, thin stream, and again bring to a boil.