How to cook pudding of ripe strawberries – photo recipe
Strawberry in the summer season ripens the very first, and the first summer months, June and July - this is the most suitable time to indulge your home delicious kissel from fresh strawberries. Even if you are a novice in the art of preparing complex desserts, you can master the recipe for strawberry jelly without difficulty - it includes the simplest ingredients that can be found in any kitchen, and the strawberry jelly is prepared in a few minutes.
For the recipe for jelly from strawberries, you can take not only fresh, but frozen strawberries - but, of course, the most delicious kissel will be obtained if you cook it from freshly picked berries. In addition, in strawberry jelly, you can optionally add other berries - for example, cherries, cherries or currants.
For the preparation of strawberry jelly we need the following ingredients:
- Half a liter of clean water
- A pound of strawberries
- Two tablespoons of potato starch
- Four to five tablespoons of sugar (amount of sugar can be increased if you like a sweet pudding)
How to make jelly from the strawberries – step by step recipe
Half a liter of water mixed with sugar in a shallow saucepan with a flat bottom and bring to a boil over medium heat.
As soon as the water boils, fall asleep in the pan strawberries (if you took not fresh, but frozen strawberries, it is recommended not to defrost it beforehand - so that the berries do not become depleted).
Cook the strawberries in sugar syrup for a few minutes, and as soon as the water boils again, take it out and mash it with a spoon in the mashed potatoes. If you want, you can skip this step and leave the berries whole - then you will get a strawberry kissel with whole berries. Very tasty such a strawberry jelly is obtained if the strawberries themselves are small in themselves.
While strawberry is cooking, prepare the starch mixture. Two tablespoons of starch with a slide, pour a glass of cold water in a separate container and mix thoroughly to obtain a homogeneous mixture, without lumps. If you do not stir starch mixture, and jelly you will also be lumps and it will agree, not very tasty.
Gradually, stirring constantly, pour the starch diluted in water into a saucepan with jelly and leave the kissel on a hot plate, turning off the fire.
Stir the jelly after adding starch is not necessary - during boiling, the starch is dispersed by itself. From the starch depends the density of the jelly, so if you prefer a more liquid strawberry jelly, the amount of starch can be increased. But if you are preparing a jelly with whole berries of strawberries, it is better to add, on the contrary, a little more starch.
That's all - jelly from strawberries is almost ready, it remains only to let it cool. You can leave the jelly to cool right in the pan or pour it into serving plates or other shallow containers - so it will cool down much faster.