Berry jelly has become a favorite among many due to its rich taste and unusual structure.
However, making delicious berry jelly is not so easy, because you need to add starch correctly in ideal proportions. And how to do this is worth understanding in a little more detail.
Why is starch so important?
Starch plays a key role in the preparation of jelly, providing the desired density and texture.
It is a natural thickener that turns berry juices into a thick and aromatic mass.
What quantity to add
Usually, 2 to 4 tablespoons of starch are used for 1 liter of liquid. If you want to achieve a thicker jelly, you can increase its amount a little.
Of course, a lot here still depends on each person’s preferences, so it’s always worth being rational.
How to add correctly
Before adding starch to the jelly, it is recommended to dilute it in cold water or juice. If this is not done, lumps may begin to form, which will negatively affect the taste and structure.
When and how to add
Starch should be added to the jelly during its preparation, gradually pouring it into the boiling mixture.
It is important to stir thoroughly after adding to avoid lumps and ensure even thickening.
How to adjust density
If it ends up being too thick, you can dilute it with water or juice.
If the jelly is liquid, you need to add a little starch, previously diluted in cold water. It is worth noting that adding starch is always more difficult.
Earlier we wrote about why some people shouldn’t eat borscht .
