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1
Berries to sort, rinse well with cold drinking water. Depending on how many are prepared jelly, berries need to knead thoroughly in a mortar wooden pestle, rub on the cleaning machine or press on the extractor. Pressed juice pour into the bowl (the best in china) and put in the cold.
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2
The remaining mass after drying berries to put in a pot or pan, pour hot water and boil for 4-6 minutes, then strain through cheesecloth or a fine sieve. Pour in the broth of cooked sugar, heat to boiling again, move the pot on the side plate and a slotted spoon remove the foam.
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3
In a separate bowl pour the potato starch, dilute it with cold boiled water and drain.
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4
In the hot syrup pour berries once all starch, stir well with wooden whisk broom or confectionery. Dishes with kissel put on fire and with vigorous stirring to quickly bring to a boil.
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5
After brewing starch jelly immediately pour the chilled juice pressed earlier. Ready kissel and stir well to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.
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6
Berry juice kissel can be combined with another method: diluted juice, potato starch, and then enter it into the boiling liquid.
