Compote and starch jelly

1. Strain the compote, pour it into a saucepan. Or the berries from it can be crushed into puree, left whole - look at your taste.
2. Put the pan on the stove, bring to a boil.
3. Cut the lemon into halves, squeeze the juice out of each.
4. Dilute starch in a glass of cold water.
5. The compote has boiled - turn down the heat, enter the diluted starch into it in a thin stream, stirring.
6. Pour in the lemon juice. Mix everything thoroughly.
7. Bring the contents of the pan to a boil again (it's time to taste it for sweetness and add sugar if necessary) and remove from the stove.
8. Wait until the jelly cools down.

Serve the jelly warm or completely cooled.