Starch jelly - 28 cooking recipes

It doesn’t take much time to prepare the jelly – it cooks almost instantly. Starch dissolves very quickly in water and thickens very quickly, especially if the water is heated. As a rule, it is potato starch that goes into jelly. However, corn starch is also quite suitable, especially if you need to prepare milk jelly. The same dough, but a different jelly. How did the jelly appear? At first there was a drink called oatmeal jelly. It was prepared mainly in Russian cuisine. When potatoes were brought to Russia by Peter the Great, and later potato starch appeared, recipes for fruit and berry jelly began to appear in Russian cuisine. At the same time, jelly was once not so much a drink as a food, since jelly was served in a bowl with a spoon. With a spoon - because the jelly was thick and it was necessary not to drink it, but to eat it with a spoon. It was allowed to wash down the jelly with a honey drink. The man is simple, the jelly is thick. The benefits of jelly are hidden in its alkaline environment. People suffering from high acidity benefit from drinking jelly. Jelly is also good for peptic ulcers. The benefits of jelly are determined not so much by the starch content in the drink, but by what ingredients are included in the jelly. The recipe for blueberry jelly is good for the eyes, cranberry jelly helps to cope with colds faster, apple jelly improves digestion. Oatmeal jelly contains a large amount of vitamins, so it can easily supplement the diet in the winter, when the lack of vitamins becomes quite acute. The same dough, but a different jelly. The jelly does not spoil the teeth.