Recipe Raspberry jelly
Kissel from raspberry Summer - for me, the mostThe perfect time of year! I think it's not necessary to describe why, everything is clear, starting from summer heat and all the delicious fruits and berries that mature in the summer. Today we have one of the brightest, and summer berries - raspberries. Indeed, summer, because in frozen / unfrozen form, it is not so beautiful, although I do not argue, it is still tasty and useful. Any practitioner in cooking can offer a host of recipes associated with these berries: from compotes and fruit drinks to pies and vareniki. I decided to please my family with a raspberry jelly. In general, my children like kissel from all berries, but often and quickly have to buy, dry, shop jelly. And this is how we all understand is not particularly useful. About cooking. The most, as it seemed to me a laborious process, to wipe the raspberries through a sieve, someone will say, it was possible not to wipe, with the bones no worse, but I had to get almost a store version, and then a pitted look aesthetically. For 1 liter of water, I took 4 tablespoons of starch (without a slide). But here on an amateur, our kissel turned out not quite dense, I would say medium between thick acid and compote. I did this, because the order was: we want to drink jelly through a tube. In general, experiment and be sure to find your density and your taste.
- Raspberry 400 g
- Water 1000 ml
- Sugar 1 tbsp.
- Potato starch 60 g
- Step 1 You will need: raspberry fresh, drinking water, sugar, starch.
- Step 2 Rinse raspberries through a sieve to get rid of pits. Of two glasses of fresh raspberries, you will have one glass of crushed raspberry mass.
- Step 3 Pour a glass of sugar into the water. Put on the fire, boil. Leave half a glass of cold water to make the starch.
- Step 4 Starch diluted in half a glass of cold water (if you add starch to hot, it will curdle).
- Step 5 In boiling water, pour in the frayed crimson mass and starch with water.
- Step 6 Cook for 3-5 minutes until thick.