Dried fruit jelly can be an excellent dietary snack for those who are on a diet or trying to get rid of extra pounds. Keep in mind that in these cases you need to brew an unsweetened fruit drink.
You can use any dried fruit. Dried pears, apples and raisins go well together. The result is a tasty and quite filling drink that is quite easy to brew at home.
First you need to prepare the dried fruits. Take any at your discretion. Rinse them under running water and dry.
Then pour them into a cooking container, add water there and send to the fire. Bring the liquid to a boil and then cook the dried fruits for another five minutes.
The ingredients should become soft. They need to be thrown into a sieve or colander, but do not drain the water from the broth, we will need it. Place the fruits in a blender or mixer bowl.
Grind the dried fruits until smooth.
The fruit pulp should be transferred to a saucepan with the broth and stirred thoroughly.
After this, add a little sugar and send the container to the fire. Cook, stirring constantly, until the sugar dissolves. After this, boil for one minute.
In a separate glass you need to dilute the starch with a small amount of water (1 glass).
Set the heat to minimum and pour the diluted starch into the fruit mixture in a thin stream, stirring constantly to avoid the formation of lumps. Heat the liquid until light bubbles appear and turn off the heat, otherwise the mass will become liquid. Sprinkle the liquid with sugar on top to prevent a film from forming.
All that remains is to cool the thick jelly and put it in bowls. You can decorate the treat, for example, by adding slices of lemon. Dried fruit jelly turns out to be a full-fledged dessert, not a drink, so it can easily become an excellent option for an afternoon snack. As you can see, the dish is very easy to cook. Bon appetit!
Apple jelly
Flaxseed jelly
Milk jelly
Kissel from dried apricots and raisins
Jelly made from jam
Kissel made from frozen berries and starch
Fluffy pancakes with sour cream1. First of all, we wash all the selected dried fruits well (for this simple recipe dried fruit jelly does not matter what they are, but the main thing is not to overdo it with prunes, it will be bitter).
2. Fill our washed fruits with water and set aside.
3. After about 10 minutes, put everything in the same saucepan, without pouring out the water, on low heat, add spices to taste, and simmer for 20 to 30 minutes - you will understand by the color that your future jelly with dried fruits at home has already fits.
4. Once cooked, catch all the fruits with a slotted spoon and grind them in a blender, or grind them through a sieve. Now we add it back to our broth, mix it, and add sugar along with starch diluted in cold water.
5. Put it on the fire again, not for long, just so that the ingredients become friends and no lumps form in your homemade dried fruit jelly. Reduce the heat and, without stopping stirring, bring to a boil.
Remove from heat and serve, garnished with cinnamon or lemon. Enjoy! :)
Ingredients:
A couple of months ago we had a problem: our son developed either indigestion or poisoning from something. The doctor on duty initially prescribed smecta, but since my son simply spat it out, I went to the doctor again. Our local pediatrician was already on shift. In response to my question about smecta, she said: “So cook jelly! It’s the same thing. Starch will remove everything unnecessary from the body.” Since I was afraid to give berries or fruits to my child (even if they were boiled), I made jelly from dried fruits - apples and pears. It turned out so wonderful that even now from time to time I make such a delicacy for children for an afternoon snack or dinner - just like that. It turns out both healthy and tasty.
I took dried apples, pears, added a little raisins. For a liter of water, I took a glass of dried fruits to make it not just a light jelly, but a full meal. I washed the dried fruits.
Place the water on the fire and bring it to a boil. Add dried fruits to boiling water and cook for 5 minutes.
Cooking time: PT00H15M 15 min.
Approximate cost per serving: 30 rub.
Kissel is a traditional Russian drink that grandmothers love to spoil their grandchildren with. But when can you introduce jelly into your baby’s diet? What fruits and berries should you use and what additional ingredients should you add?
“Kisel” comes from the word “sour,” since the first jelly was cooked with oats or peas and it was really sour. The thick gelatinous consistency of the jelly is given by starch (potato, corn, wheat), which acts as a thickener.
Usually jelly is made from fruits or berries, less often from milk, cereals or sweet vegetables.
With the advent of packaged juices, jelly was unfairly forgotten. Meanwhile, this dish is much healthier than juices from packages.
Firstly, thanks to its thick consistency, jelly envelops the gastric mucosa and is absorbed without damaging the walls of the digestive organs. In addition, this dish has a beneficial effect on the entire gastrointestinal tract, helping to prevent constipation and diarrhea.
Secondly, jelly is quite high in calories, so it can be recommended for children to gain weight.
If the baby does not have serious problems with the digestive system, then the first jelly can be offered already at the age of 6 months in a liquid version. Starting from 10 months, you can give jelly with a thicker consistency.
But even to this rule there are exceptions:
Cherry and blueberry jelly can be given to children over one year old, and rowan jelly - over two years old.
Do not neglect the contraindications to the use of jelly. You should avoid this drink if:
One serving of the drink for a child 1.5-3 years old is 120-150 ml, for babies under one year old - 100 ml. Kissel can be offered twice a week, preferably as an afternoon snack or lunch.
The first jelly for a child should always consist of only one product plus starch. Subsequently, jelly can be cooked from several components, thereby diversifying its taste.
For babies up to one year old, jelly is always boiled before consumption - such a dish cannot be stored or reheated.
First, the starch is mixed with cold water, dissolved in it, and then added to the boiling liquid.
If jelly is cooked for a baby under one year old, then it is advisable not to add sugar to the drink, but to use sweet fruits or fructose.
We have selected 5 of the most useful, in our opinion, jelly recipes for children from 1.5 to 3 years old. But this does not mean that older children cannot cook them. By mixing several fruits or berries in one drink, you can get an even more tasty and healthy one.
Everyone knows that blueberries are a storehouse of vitamins for improving vision. Well, blueberry jelly is both a vitamin boost and a tasty addition to breakfast or lunch.
Ingredients for 4 servings
Cooking steps
Pre-dilute the starch in cold water.
Thaw the berries, put them in a saucepan and cover with sugar. Leave for 20 minutes, then add water and put on high heat. Bring to a boil, strain through a sieve and return the remaining juice to the heat.
Bring to a boil again, add starch, stir. After boiling, reduce heat and cook for 5-7 minutes, stirring so that there are no lumps. Remove from heat and cool.
Note: Serve blueberry jelly with children's cookies or buns.
An apple is one of the baby's very first fruits. You can make juices, compotes, jelly from apples, and add them to desserts. It is this hypoallergenic fruit that is recommended for a baby’s first acquaintance with jelly.
Ingredients
Cooking steps
Pre-dilute the starch in cold water.
Cut the washed apples into thin slices, put them in a saucepan, add water and cook. When the apples are boiled, place them on a sieve, grind, and mix the resulting puree with the broth.
After this, add sugar, boil and brew with potato starch diluted with cold water.
Ingredients
Cooking steps
Wash the cherries, remove the pits, put them in cheesecloth and squeeze out the juice. Place the mashed berries in boiling water (2 cups) and cook for 2-3 minutes.
Add sugar and starch diluted in water, bring to a boil again, pour in the juice and cook for 1-2 minutes. Remove the jelly from the heat and cool.
Ingredients
Cooking steps
For jelly, use only fresh, unspoiled berries. Pour boiling water over the strawberries and squeeze out the juice through cheesecloth. Pour water over the pomace, boil for 10 minutes and strain.
Cool part of the broth and dilute starch in it. Put sugar in the remaining broth, bring to a boil, pour in the diluted starch, when the jelly has cooled a little, add the squeezed juice.
Ingredients
Cooking steps
Wash dried fruits, pour cold water into a saucepan for 2-3 hours
Don’t pour out the broth, just put the pan on low heat. Cook for 30 minutes, covering the pan with a lid. Place the boiled fruit in a sieve, wipe or grind with a mixer until smooth.
Combine the puree with the broth, add sugar, bring to a boil and pour in the potato starch diluted in cold boiled water.
Stir vigorously to prevent lumps from forming. It is better to make the fire smaller. Bring to a boil and remove the jelly from the heat.
Ingredients
Cooking steps
Sort the berries, rinse, pour boiling water over them and rub through a sieve, adding a little cold boiled water. Stir, squeeze out the juice through cheesecloth.
Pour hot water over the pomace, boil and strain. Cool a small amount of the broth and dilute the starch in it. Pour sugar into the rest of the broth, bring to a boil, pour in the diluted starch, stirring, and cook for 2 minutes.
