How to cook jams from jam

Kissel is not just a drink. This is a useful, nutritious, therapeutic dish, to prepare which for each mistress. In summer, Kisel is traditionally brewed from fresh berries and fruits. In the winter season, you can pampery this drink using any fruit or berry twist. In our article we will tell how to cook Kissel from jam.

The use of chevis is indisputable, proved and tested by time. Since ancient times, this drink was cooked on decoctions, pre-fermented, cereals. Modern thickener - starch, potato or corn. The basis of jelly - berries or fruits, which determine the value, vitamin composition and healing properties of the beverage. The viscous structure and the shepheric effect of fruit-berry berry are therapeutic effect on the gastrointestinal tract. The saturation of soft and healthy organic acids gives the beverage antiseptic, immunostimulating and preventive properties that manifest themselves well with infectious and inflammatory diseases.

Regardless of what jam you will cook your Kissel, for the right cooking, follow some rules:

Starch always dissolve in cool water when your fruit blank boils on the stove. You can dissolve it and juice - it will give the future drink saturated taste and color. In the hot fruit syrup, this should not be done - the starch settles quickly to the bottom, it will be difficult to dissolve it, he can take romas.
Starch is not necessary to use potato, if there is no such - replace it on corn. The thickness of the drink depends on the number of starch, change it, based on what the consistency of the drink you need. For thick jelly, in which a spoon will stand - on 1 liter of fluid, take 60 g of starch (3 art. L.), For liquid - 30 g (1 tbsp.), For relatively thick, approximately 40 g.
Jam take without bones - it will make it easier for the whole process of cooking. Variate the number of main product yourself, choose the same proportions themselves that will give you exactly the fruit-berry taste you want to achieve. If necessary, add liquid or syrup from jam for the balance of taste.
Use citric acid if the jam is too sweet or has a doctrous taste. Your lemon kisel will give piquancy and completeness of taste.
After add starch to syrup, constantly monitor the booster process of the future jelly. Constantly stir the drink so that the contents of the pan do not glue into one big com. Fire on the plate do not make too large - boiling should be gradual.
Prepared Kissel Sprinkle with powdered sugar or cinnamon from above - so on its surface after cooling will not form a film.

The cooking process itself is simple and consists of several stages:

Prepare the ingredients: 1 l of water, an incomplete glass of jam, starch (based on what thickness drink you want to get), 2 tbsp. l. Sugar, some lemon acid.
Divide the fluid into two parts, dissolute starch in one of them, and in the second - stir jam, sugar. Put the resulting mixture.
After the syrup is swamped - skip it through a colander, add some lemon acid to it (to taste) and put on fire to boil.
In the boiled syrup with a thin tempeck, pour dissolved starch, the future kissel at the same time continuously stirre. Fire screw.
To strong boiling kissel should not be brought. As soon as it is a little boil - the drink immediately turn off, cover with the lid and leave it to it.

Knowing all these subtleties, you will be able to prepare a delicious and useful drink from any jam. Remember: Never boil your newly ready and cooled kissel, if you do - starch collapsed and the drink will acquire a consistency of the compote, will lose a loss of loss, it will become liquid.