Kissel is one of the best dishes that can be consumed with a disease of the gastrointestinal tract. The main benefit of jelly lies in the enveloping ability, in reducing the secretory activity of the digestive organs. But is it possible to drink raspberry jam jelly with pancreatitis? How to cook jelly that matches the diet for pancreatitis?
It’s easier to go to the supermarket, and there you can choose any jelly and raspberry jelly, including. However, all these semi-finished products contain artificial colors and flavors that are identical to natural ones. And this is harmful to everyone, especially harmful to people in need of medical nutrition.
Is it possible to kissel from raspberry jam with pancreatitis
Kissel from raspberry jam is tasty, healthy, corresponds to diet No. 5p. It can be drunk with pancreatitis, even if you have not entered a stable remission phase.
The recommended amount of raspberry jam jelly is 200 g. Kissel should be drunk warm and you should not drink hot or cold jelly. Any jelly, including raspberry jam, has a slimy texture, has a healing property - it envelops the walls of the stomach and intestines, preventing the release of digestive juices, including pancreatic.
Do not confuse: eating jelly from raspberry jam and eating fresh raspberries. Fresh raspberries contain acids and thus provoke an increase in the secretion of the digestive organs. Therefore, fresh raspberries are contraindicated in pancreatitis.
I offer you a step-by-step recipe for raspberry jelly made from jam
Kissel from raspberry jam Recipe
Ingredients:
- potato starch - 2 tbsp. l. with a slide (maybe a little more);
- fresh raspberry jam (you can twist raspberries with sugar) - 100 g
- purified drinking water - 1 liter;
- granulated sugar - 50g (to taste and desire).
How to cook raspberry jam kissel:
- Morse is ready.
- Pour the required amount of water into the pan and bring to a boil. Let's take it off the stove.
- We put the jam in the water, stir and filter. Let's taste it. If the juice is not sweet enough, then add sugar to taste. Cool and strain through a fine sieve. Raspberries contain small bones, the presence of which is unacceptable for pancreatitis.
- We breed potato starch. Pour starch into cooled boiled water and mix until a homogeneous consistency. If you put more starch than indicated in the recipe, then the jelly is thicker.
- We cook kissel from raspberry jam.
- bring the raspberry juice to a boil again, reduce the heat to a minimum value;
- pour the diluted potato starch in a thin stream and stir vigorously so that jelly clots do not appear;
- Bring to a boil again, but do not boil;
- We remove from the stove;
- Cool until warm and serve.
Bon appetit!
Calorie jelly from raspberry jam
Calorie content of 100 grams of a dish - kissel from raspberry jam - 62.6 kcal
I think it's clear that this is an average. If you cook thicker jelly and put more sugar, then the calorie content will increase. If the jelly is liquid, like compote, and there is no sugar at all, then the calorie content of raspberry jam jelly will be less. The calorie content of jelly will also depend on the calorie content of the jam.
- Proteins -0.06 g
- Fats -0.02 g
- Carbohydrates - 12.3 g
- B1 -0 mg
- B2 -0 mg
- C -0 mg
- Ca -0 mg
- Fe -0 mg
You can modify this recipe and use any jam like strawberry, apricot, etc.
Fresh raspberry kissel
If you don't have raspberry jam, you can use fresh berries. Mix raspberries with sugar in a ratio of 1: 1, rub through a sieve. Next, cook jelly using pureed raspberries according to the above recipe.
The best recipes for raspberry jelly from fresh and frozen berries, as well as jam, for those who love delicious, healthy food. Minimum effort and cost - maximum benefit.
People have known about the unique properties of jelly since ancient times. Not only is it tasty, healthy and nutritious, it is also easy to prepare and does not require much time and any special products.
Kissel is perfectly absorbed by the human body, helping to eliminate toxins and toxins, stimulating intestinal motility.
Raspberry jelly is a wonderful delicacy that will appeal to both adults and children. Its unique taste, aroma, pleasant sweetness and delicate structure have not left anyone indifferent.
The berry is rich in vitamin C, citric, salicylic and malic acid, it also contains trace elements such as phosphorus, calcium, potassium, chlorine, as well as vitamins B, PP and E.
- The density of the dessert depends on the amount of starch introduced: jelly can be liquid, like a drink; medium density - for eating with a spoon; thick - serve it as a cold treat, also on the basis of thick jelly you can cook a wide variety of desserts.
- So that a film does not form on top of the finished product, it must be sprinkled with powdered sugar.
- To prepare a transparent jelly, they take starch made from potatoes; to prepare a matte dessert, it is better to take corn starch.
- Corn starch is less dense than potato starch, so it should be taken twice as much.
- Starch is bred strictly in cool or cold water, since the product can curdle from high temperature and the finished dessert will turn out with unappetizing lumps.
raspberry jelly recipe
Cooking time: 15 minutes.
Ingredients:
- Water - 1 liter.
- Water for starch dilution - 150 ml.
- Fresh raspberries - 250 grams.
- Starch - 60 grams (for an average dessert density).
- Sugar - 200 grams.
Cooking:
![](https://i0.wp.com/chtopit.ru/wp-content/uploads/2015/12/image31-600x401.jpeg)
The dessert turns out deliciously fragrant and rich, whole berries give the dish a special taste. Serve such a delicacy as an independent dish or as an addition to pancakes, pancakes.
Kissel from raspberries
If you do not like the berries in the finished product, as suggested in the previous recipe, then the second method of making a fresh raspberry dessert will suit you.
Cooking time for treats: 30-35 minutes.
Ingredients:
- Raspberries - 200 grams.
- Water - 800 ml.
- Starch - 75 grams.
- Water for starch dilution - 200 ml.
- Sugar - 150 grams.
Cooking method:
- Carefully sort through the berries, remove rotten, all the greens, leaving only the most ripe and juicy fruits. The better the original product, the tastier the jelly will turn out.
- Throw the berries in a colander, rinse, let the water drain.
- Now the most difficult moment in the recipe: you need to squeeze the juice from the raspberries: put the berries in a blender and grind them into a puree, then put the resulting gruel either in a fine sieve or in several layers of gauze and squeeze the berry nectar well. You can repeat the procedure several times.
- Put the berry cake into the water, boil, strain.
- Combine raspberry juice with pomace compote, add sugar, mix.
- Bring the mixture to a boil, boil until the granulated sugar is completely dissolved, then carefully pour in the starch diluted in cold water.
- After the formation of the first bubbles, remove the pan from the heat.
Pour the dessert into bowls, cool. This delicacy pairs perfectly with any cream sauce or whipped cream.
From frozen berries
From raspberries frozen for the winter, you can cook delicious and tasty jelly, which is no less fragrant and healthy than a dessert made from fresh berries.
Cooking time: 20 minutes.
Ingredients:
- Water - 1 liter.
- Frozen raspberries - 250 grams.
- Starch - 50 grams.
- Sugar - 1 glass.
- Citric acid - 1 teaspoon.
Instruction:
- Cooking jelly from frozen berries, in principle, is not much different from previous recipes. The main thing is to immerse the raspberries in boiling water, 200 ml for this purpose will be enough, still frozen, to preserve to the maximum both the beneficial properties of the berries and the juice flowing out during defrosting.
- Next, the resulting raspberry mass should be cooled and ground to a puree-like consistency, which should then be rubbed through a sieve.
- In a small saucepan, mix 600 ml of water and sugar, boil the syrup, put grated raspberries, citric acid and starch mixed with the rest of cold water into it.
- Bring the jelly to a boil, then remove the pan from the heat.
Thanks to citric acid, raspberry jelly acquires a pleasant sourness. But you can do without this ingredient.
How else can you make raspberry jelly?
You can prepare a delicate and tasty dessert not only from fresh and frozen berries, but also from raspberry jam. The principle of preparation is similar to the recipes presented in the article. Only in this case, you need to be careful with sugar so as not to oversweet the finished product. Of course, the color and aroma will not be so pronounced, but the taste of the dessert will not suffer from this. A delicacy made from berries grated with sugar is also excellent.
Cook with pleasure.
- Helpful Hints
Naturally, neither their frozen version nor canned ones can compare with fresh berries and fruits. Nevertheless, they have one indisputable advantage. For example, from seasonal berries and fruits, you can cook kissels and compotes in long-known combinations. And these combinations are due to the ripening period of specific fruits. After all, by the time the plums ripen, the cherry is already coming off, and the strawberries will not wait for the same blackcurrant or gooseberry. And in places where you can pick fresh cranberries, you will never grow apricots. So it is very problematic to cook cranberry-apricot compote or strawberry-cherry jelly from fresh berries. But you can cook such jelly from frozen berries without any problems!
Of course, we are not pioneers. Our predecessors also prepared vitamins for the future, only they did it differently. They boiled more and more jam and dried apples, pears, cherries and plums. And what do we have? Yes, go to any supermarket! There you have cherries, and plums, and cranberries, and lingonberries, and currants, and strawberries ... And all this in a freshly frozen form. Or you can not go to the store, but prepare seasonal berries for the future, freezing them yourself. Then you will definitely be able to cook such jelly as you wish, having come up with your own recipe. Or you can choose any of the recipes offered.
Frozen raspberry and cranberry kissel
A surprisingly pleasant combination of sour cranberries and sweet fragrant raspberries. By the way, this recipe for making jelly from frozen berries can be used as a base. In the same way, you can then cook jelly from cherries, lingonberries or plums.
Ingredients:
- Cranberries - 1 cup;
- Raspberries - 1 glass;
- Potato starch - 3 tablespoons;
- Water - 4 liters;
- Sugar - at your discretion.
Cooking:
Pour water into a saucepan, put it on the stove and let it boil. Pour frozen berries into boiling water and cook for ten to fifteen minutes. After that, we filter the resulting berry compote and put sugar in it. Berries can be thrown in - we will no longer need them. We put the broth on the fire again, and while it boils, dilute the starch with cold water.
And now the most interesting. As soon as the broth boils, reduce the heat and begin to stir the contents of the pan with a spoon in a circle. At the same time, pour the diluted starch into the pan in a thin stream. Before your eyes, the broth will begin to turn into a viscous transparent jelly. Cook it for another two minutes and turn off the fire. Our beautiful, fragrant and delicious jelly from frozen berries is ready!
Kissel from frozen sea buckthorn
We offer you a recipe for an original Russian drink made from sea buckthorn. This drink is brewed very simply, although the recipe for its preparation is somewhat different from the previous one.
Ingredients:
- 1 glass of sea buckthorn berries;
- An incomplete glass of sugar;
- 2 tablespoons of potato starch.
- 3 or 2.5 glasses of water.
Cooking:
We wash the berries and slightly defrost. They should not melt completely, but should be soft enough to be crushed. So, put the sea buckthorn in a bowl and crush them with an ordinary crush for mashed potatoes. You can grind the berries in a blender.
Now we take a saucepan of a suitable volume, pour water into it and put sugar. We put the water on the fire and let it boil. Put crushed berries into boiling water, and then add starch diluted in cold water. Stir and cook the jelly for three minutes. That's all. Our jelly is ready!
Vitamin jelly from frozen berries
Another recipe for sea buckthorn jelly, but this time we will supplement it with other healthy berries.
Ingredients:
- Half a glass of cranberries;
- Half a glass of cranberries;
- 1 glass of sea buckthorn;
- 1 glass of granulated sugar;
- 3 tablespoons of potato starch.
- 4 liters of water.
Cooking:
Pour water into a saucepan and put it on fire. While the water is boiling, rinse the frozen berries. We leave the cranberries and lingonberries whole, and grind the sea buckthorn into a puree. Dilute starch with cold water. When the water boils, put the lingonberries and cranberries into the pan and cook the berries for about ten minutes. After that, we filter the broth, discard the berries, and put the pan on the fire again and put sugar and sea buckthorn puree in the broth. Again we wait for the broth to boil and, stirring it, we introduce the starch diluted with water. Boiled jelly cook no longer than five minutes. Cool down and take a sample.
Frozen strawberry jelly
Recipe from the classic series. And given that we will cook jelly from frozen strawberries, this is also its simplified version.
Ingredients:
- 400 grams of frozen strawberries;
- 6 tablespoons of granulated sugar;
- 2 tablespoons of potato starch;
- 2 liters (approximately) of water.
Cooking:
Preparing this jelly is very, very simple. First, pour water into a saucepan and put it on the stove. Add sugar and wait for the water to boil. After that, put all the berries in the pan, again wait for the water to boil and immediately take out the strawberries. Now we transfer the strawberries to a blender and turn it into a puree, and dilute the starch with cold water. In a boiling broth, stirring it continuously, we first introduce diluted starch, and then add strawberry puree. Stir, let the jelly boil and turn off the fire. Serve completely cooled.
This is how you can quickly and easily cook delicious berry jelly. And frozen berries give us the opportunity to experiment with tastes and enjoy this pleasant and healthy drink even after the berry season has passed. Just do not forget that you need to cook with pleasure. Bon appetit and success in the culinary field!
2015-12-30T04:40:04+00:00 admin beveragesContents: Frozen raspberry and cranberry jelly Frozen sea buckthorn jelly Vitamin jelly from frozen berries Frozen strawberry jelly Useful tips Naturally, neither their frozen nor canned version can compare with fresh berries and fruits. Nevertheless, they have one indisputable advantage. For example, seasonal berries and fruits can be cooked ...
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Kissel made from fresh fragrant berries or fruits, which can be tastier in the summer. When it is full of various useful vitamins, it seems that you have already had enough of fragrant strawberries, raspberries and other berries, but you still want something so tasty. Then you should cook homemade jelly, this is a delicious viscous sweet that everyone loves, both kids and adults. In addition, jelly is very useful for the stomach.
And how to cook jelly at the height of the berry season, you ask, everything is very simple. You will need fresh berries or fruits, water, sugar, starch and, of course, a container for cooking jelly - a saucepan. Important!!! Starch is not poured dry into boiling compote, only in diluted form, otherwise there will be one continuous lump of starch.
How much starch do you need.
Starch is needed for the density of jelly. You can use quality potato or corn. To get drinking jelly, you need one tablespoon with a small slide per liter of liquid. For a very thick jelly, you need three tablespoons full, with a slide. But there is one thing, but this is the quality of the starch you used.
In addition to fresh berries and fruits, jelly can be prepared from freshly frozen or canned.
A little about how to cook jelly from:
- fresh berries or fruits, they need to be washed, carefully reviewed so that a spoiled berry does not come across, remove all kinds of leaves, cuttings, bones from fruits, etc. Rinse well under cold running water. Further, if desired, the berries can be rubbed through a sieve in order to remove all the skins, small berry bones and cook jelly from puree or use whole berries. Here for your taste. As for fruits, they need to be cut into pieces before cooking, then when cooked, pass through a sieve or beat with a blender and combine with the broth.
- Thaw freshly frozen berries or fruits in the refrigerator beforehand. You can simply transfer it from the freezer to the refrigerator in the evening and prepare fresh fruit jelly in the morning, or you can mix it. Also, the berries can be passed through a sieve.
- jelly from canned fruit, berry compotes, juices. Everything is very simple here, pour compote from a jar into a saucepan, boil, add sugar, starch and homemade jelly is ready. As for juice, if your homemade juice is highly concentrated, then dilute it a little with water, and then follow the recipe.
Ingredients for raspberry jelly:
- 500 gr. - fresh or frozen raspberries;
- 1 - 1.5 cups of sugar (or to taste);
- 2 liters of water;
- 6 tablespoons of starch with a slide (this is for thick jelly).
Preparation of raspberry jelly:
Place the berries in a saucepan and add sugar.
Pour in water and put the pot on fire.
Add half a glass of cold water and stir well.
Add half a glass of cold water and mix well.
After the water with raspberries in the pan boils, continue to cook for 2-3 minutes, reduce the heat to a minimum.
In a thin stream, carefully pour the diluted starch into the pan while constantly stirring with a spoon so that no lumps form. You need to stir quickly but carefully so as not to burn your hands. Bring literally to a boil and remove from heat. We let it stand for a while and pour it into containers.
Raspberry kissel is ready! Bon appetit!!!
The other day I really wanted jelly. Usually I cooked it from purchased bags and briquettes, but finally I decided to make it in a normal human way. One good person suggested to me the proportion, and today I still prepared jelly, but not thick, so that you can drink it. This is exactly what my husband and I love. You can’t even imagine how proud I was of myself until it dawned on me that jelly is a rather elementary dish and it will not be difficult for anyone to cook it.
Kissel turned out to be watery and easy to drink, moderately sweet. It can be prepared from any berries, including frozen ones.
The number of products is given for 2 glasses:
- 250 gr raspberries
- 1.5 cups water and 1/3 cup for starch
- 1 tbsp Sahara
- 1 tbsp starch
We put the berries, sugar in a saucepan, fill it with water and put it on medium heat. Bring to a boil and keep on fire for 5-7 minutes:
Then we filter the broth through a sieve and get a pure saturated color drink:
Now dilute starch in cold water (1/3 cup):
We send it to the drink, put on fire and bring to a boil. Here you need to be careful, do not leave the jelly, otherwise he will take advantage of your inattention and run away, then you will have to wash the stove. After boiling, remove the pan from the heat and cool: