Content
What kind of starch to cook jelly on - potato or corn: there is a difference
14.12.2023 18:31
No one will argue that homemade jelly made from natural ingredients is much tastier than the one sold in stores in briquettes.
If you decide to please yourself and your loved ones with this delicious fruit drink, the first thing you need to do is choose the right starch. It is usually potato or corn.
Which of these products is suitable for making jelly, and which should be avoided - you will find out from this article.
Potato starch
This product is perfect for jelly for two reasons: it is inexpensive and, in addition, it is extremely “strong”. This means that for thick jelly you need very little potato starch.
The advantages don’t end there: jelly prepared using potato starch will definitely not be cloudy.
But potato starch also has a disadvantage: some people smell it, which in their eyes makes it unsuitable for desserts.
Cornstarch
In this case, everything is exactly the opposite - corn starch, although it has a neutral smell, is less common and more expensive.
Unfortunately, it can't handle making thick jelly. In addition, the use of cornstarch gives the drink a whitish tint.
Earlier we told you how to make jelly from apple peel . By the way, you can also use it to make tea, can you imagine?
