Jelly recipe. How to make fruit jelly at home

Probably every housewife knows that gelatin is widely used in cooking. It is added to jelly, aspic, and a variety of desserts are prepared on its basis. Jelly is no exception.

The taste of this delicacy has been familiar to us since childhood. Today, thanks to the experiments of many chefs, there are hundreds of recipes for this product that can surprise even the most demanding gourmets. How to make gelatin jelly at home

How to prepare the base and dilute the gelatin

Jelly is a delicious dessert that is enjoyed not only by children, but also by many adults. Gelatin, which is part of it, helps the dessert acquire a frozen structure. The consistency of jelly directly depends on the amount of gelatin.

Fans of "trembling" desserts need to dilute about 20 grams of the component per 1 liter of water. If you need to cut it with a knife, then the amount of the substance must be increased by 2.5 times for the same volume of water. Please note that you should not add too little of it either, otherwise your dessert simply will not harden.

After the gelatin swells a little, it must be put on a slow fire. A water bath is also suitable for this. While the liquid is heating, constantly stir it and watch the gelatin, it should completely dissolve.

Then remove the container from the heat and let it cool to room temperature. After that, put the future jelly in the refrigerator for at least 4 hours.

There are several rules that should be followed when diluting gelatin:

In no case do not boil gelatin, otherwise it will not become thick;
Avoid using aluminum utensils while heating the gelatin, the result will be a dark color and an unpleasant aftertaste;
To avoid lumps during dilution of the product, heat the container with water. If, nevertheless, they are formed, then you can strain the liquid through a sieve;
Do not put gelatin jelly in the freezer, otherwise it will turn into crystals;
A variety of components can be added to diluted gelatin, including fresh fruits, just do not forget to grind them beforehand.

Easy basic recipe

In order to prepare classic gelatin jelly, you will need a minimum of ingredients - this is gelatin itself and water. Pour the indicated amount of gelatin (about 3 standard packs) into a cup and fill it with water, at room temperature. Leave for 40-50 minutes to swell.

Don't forget to stir it every 10 minutes or so. Then pour the resulting infusion into a saucepan, add water to it and start heating over low heat.

Do not leave the container unattended and constantly stir its contents. After everything dissolves, remove the "compote" from the fire. Pour it into deep molds and leave to cool at room temperature.

Then put the dessert in the refrigerator for several hours (better at night).

How to make jelly with jam

Ingredients:

gelatin - 30 g;
jam (any) - 1 cup;
water - 1 liter;
granulated sugar - to taste.

Calorie content - 51 kcal.

We start preparing the dessert by pre-soaking the gelatin in cold water for 1 hour. Pour the indicated amount of the substance with a glass of water. While it is infused, we proceed to the preparation of jam syrup. To do this, add two glasses of water to the product and mix well.

Strain the liquid through a sieve to get rid of whole pieces of fruit. If you have a sweet tooth, then you can add a little sugar to the syrup if you wish. We put the drink on the fire and boil it for 10 minutes.

Pour the swollen gelatin into a separate pan and also send it to the fire. Stirring constantly, bring it to a liquid state, but do not boil. Then we combine it with the prepared syrup.

Put the remaining berries from the jam on the bottom of a recessed container and fill them with the resulting liquid. Wait until the dessert is at room temperature, and only then send it to the refrigerator. Before serving, you can decorate it with berries, cream or mint.

How to make jelly from gelatin and juice

Ingredients:

gelatin - 20 g;
juice (optional) - 500 ml.

Cooking time - 6-7 hours.

Calorie content - 39 kcal.

Pour the required amount of gelatin with one glass of fruit juice. Leave it for 30-40 minutes until it swells. Pour the consistency into a saucepan and add the remaining amount of juice.

Start heating it over low heat, stirring constantly until everything becomes a homogeneous mass. Remove the dessert base from the fire and pour it into the molds.

Only after complete cooling in the room, move the containers to the refrigerator. After 5-6 hours, a delicious treat is ready.

Plum jelly with gelatin at home

Ingredients:

gelatin - 20 g;
granulated sugar - 8 tsp;
water - 650 ml;
plum (fresh) - 150 g.

Cooking time - 3 hours.

Calorie content - 38 kcal.

Pour gelatin with 100 ml of water and leave it for 25-40 minutes, it all depends on what type of product you have chosen. While the gelatin swells, we take up the preparation of the plum. First, remove the bones from it and cut into small pieces. Place the blanks in a saucepan, add water and sugar. Bring the mixture to a boil and simmer for about 5 minutes.

Then grind the plum syrup until smooth using a blender. Swollen gelatin, heat in a water bath until it dissolves completely.

After that, combine it with a plum consistency. Mix well and pour everything into molds. Chill in the refrigerator for 3 hours, after which the jelly will be ready.

fruit dessert

Fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then a delicious dessert is provided to you.

Ingredients:

gelatin - 25 g;
strawberries - 200 g;
juice (any) - 500 ml;
blueberries - 200 g;
raspberries - 200 g;
blackberry - 200 g;
peaches (medium) - 2 pcs.

Cooking time - 6-7 hours.

Calorie content - 39 kcal.

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component.

We thoroughly wash all fruits and berries under running water, remove the seeds from them and cut them into small pieces. We spread them on the bottom of the forms, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution. Make sure that the liquid does not boil.

After that, remove the pan from the heat, wait 10 minutes and pour the laid out fruit with its contents. Leave the dessert for several hours at room temperature, and then mark it in the refrigerator overnight. In the morning the jelly will be ready.

milk jelly

Ingredients:

gelatin - 15 g;
granulated sugar - 8 tsp;
milk (it is better to take a high percentage of fat content) - 3 cups;
vanillin - 2 g.

Cooking time - 6-7 hours.

Calorie content - 89 kcal.

Pour 3 cups of milk into a saucepan and pour all the gelatin into it. Leave aside for half an hour, and then transfer the container to low heat. We heat it and constantly interfere until a mass of one consistency is obtained.

After that, it is desirable to pass everything through a fine sieve to prevent the formation of lumps. Pour sugar and vanillin into the resulting liquid, mix everything well and immediately pour into molds.

Cool initially at room temperature, after which we put it in the refrigerator compartment for 3 hours. Serving dessert on the table, you can decorate it a little. Grated chocolate, cream or just fresh fruit is perfect for this.

Delicate sour cream dessert

Ingredients:

gelatin - 2 tsp;
sour cream (fat content 15%) - 300 g;
granulated sugar - 8 tsp;
vanillin - 1 g;
water - 100 ml.

Cooking time - 5-6 hours

Calorie content - 128 kcal.

Combine water with gelatin, mix well and set aside for 45 minutes to swell.

After the time has elapsed, put the container on the fire, stir and wait until the gelatin is completely dissolved. Then take it off the stove and let it cool down for 15 minutes.

At this time, prepare sour cream. Pour it into a deepened cup and add sugar to it. Mix well with a spoon. In time, this may take about 5 minutes. Do not use a whisk for these purposes, as you can accidentally beat sour cream, which we do not need.

Then add vanilla and mix again. Now we take a whisk and, with constant stirring, pour in the slightly cooled gelatin to the sour cream. If there are lumps in it, then first strain it through a sieve.

Pour the resulting mixture into molds. If desired, their walls can be lubricated with odorless vegetable oil. Then it will be much easier to get the dessert out of the molds. We send the jelly to the refrigerator for 5 hours until it becomes thick.

In order to get new taste qualities of jelly, you can add a little lemon juice or red wine to it during cooking;
Before pouring the jelly into molds, make sure they have a warm bottom. This will help to avoid the formation of lumps during solidification;
The basis of any jelly is water and gelatin. Show a little imagination by adding your favorite ingredients to it and a delicious dessert is provided for you.

Coping with gelatin jelly is within the power of every housewife. Its preparation takes a minimum of time and ingredients. Do not be afraid to experiment and delight your loved ones with new sweets.

The most reliable way to make a good gelatin jelly is to read the instructions on the gelatin package. After all, the gelling properties of gelatin differ depending on the manufacturer and on the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatin mass are fundamentally different.

This recipe suggests approximate rates based on the instructions for the specific powdered gelatin.

So, 1 tbsp. pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be both packaged and homemade. There are no clear limits on the combination of types of juices, it all depends on your preferences. The only thing is that juices that contrast in color will look more spectacular. But if you want to make one kind of jelly, this question should not bother you.

Pour juice into a saucepan (in this case, pineapple), add half of the gelatin mass there. Taste it, if the juice is sour, then add sugar to taste. Heat juice until gelatin and sugar dissolve. Next, pour the juice into containers and send until completely solidified in the refrigerator. Pineapple chunks or slices can be added to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

With the next layer, you need to do the same, pour cherry juice into the pan, add the rest of the gelatin mass and heat until the gelatin dissolves. Carefully pour cherry juice over a well-frozen pineapple layer. Top with berries or fruits.

It is ideal to decorate with those berries and fruits, the juices of which were used in the preparation of gelatin jelly. For example, pineapple pieces should be dipped into a pineapple layer, and cherries into a cherry layer. This will not only decorate the dessert, but also determine the type of jelly.

Jam, jam, jam, marshmallow - this is not a complete list of everything that can be prepared from fresh berries, fruits and even vegetables. Delicious preparations are made with the addition of coffee, cocoa, exotic fruits, spices, vanillin and various essences.

And from fresh fruits, berries and vegetables you can make an incredibly tasty jelly, which you will spend a little time preparing.

What is the difference between jelly and jams

Jam and preserves consist of whole or crushed fruits (berries, vegetables) boiled in sugar syrup or their own juice. The basis of fruit and berry jelly is juices. In finished form, it is a fairly thick transparent (translucent) mass with a pleasant taste and aroma.

How to use jelly

Jelly is used not only as an independent dessert, but also as an excellent addition to meat and vegetable dishes. They can decorate cakes and pastries, salads and sandwiches. True, it is impossible to use jelly as a filling for pies, muffins, croissants and other flour products, since it spreads when heated.

What do you need to make jelly

You can make jelly from almost any berries, fruits and even some vegetables.

Berries, fruits or vegetables

To make jelly, it is better to take berries and fruits that are rich in pectin:, and (especially sour), and, and, as well as, and. In addition, a large percentage of pectin is found in the peel of all citrus fruits. Incredibly tasty and beautiful jelly can also be prepared from exotic fruits:, and.

When using fruits and berries with a low pectin content: peaches, and others, gelling agents must be added.

For the preparation of jelly, several types of fruits or berries are sometimes taken. For example, they make it from a mixture of juices: apple-grape, gooseberry-raspberry, apricot-orange, and so on.

In addition, incredibly tasty jelly is obtained from the juice of vegetables (and chili peppers,) and even herbaceous plants (, and others).

Sugar

On average, 800 gr - 1 kg of sugar are put on 1 liter of juice. The amount of sugar added depends on how much pectin is in the juice - the more pectin, the less sugar you need to add.

But this does not mean that, for example, a little sugar can be added to quince, which has a lot of pectin. Although this jelly will harden, it will not last long. Therefore, it is not worth deviating from the accepted norm of 700-800 grams, with the exception of species prepared with various gelling agents. The amount of sugar added to them can be different, sometimes it is not put at all.

Water

It is diluted with juice thick in consistency (from peaches, apricots, plums, kiwi and others).

When adding water, the main thing is not to overdo it, otherwise the jelly will not be able to thicken.

What else is added to jelly

Pectin - as a gelling agent, if it is low in fruits. So, for 1 kg of fruit, 5-15 grams of dry pectin will be required. Before adding to the jelly, it is completely dissolved in water.

Important: with prolonged heating, pectin loses its gelling properties, so the solution is poured into jelly 1-2 minutes before the end of cooking.

If there is no pectin on hand, it can be replaced. Perfect for this purpose agar-agar(9-13 g per 1 liter of juice), gelling mixture " gelfix"or ordinary gelatin, which you need to take about 2-3% by weight of the fruit. Just like pectin, gelatin is completely dissolved in a small amount of water and, adding to the jelly 5 minutes before the end of cooking, mix well.

Optionally add: spices, coffee, cocoa, essences, citrus peels - as aromatic additives; acids - so that the jelly hardens faster, and to give the taste a special piquancy.

Regardless of what will become the basis of your jelly - berries, fruits or vegetables, they must be thoroughly washed and juiced.

Then, in accordance with most recipes (but not necessarily), the juice is filtered through gauze or a flannel bag folded in several layers, sugar, gelling agents (if necessary), and a little water are added. Boil over slow (sometimes - medium, less often - strong) fire until tender, stirring thoroughly and removing the foam.

How to understand that jelly is ready

The readiness of jelly can be determined in several ways. So, it’s time to lay it out in banks if:

it decreased in volume by about 2-2.5 times;
on its surface, no longer small, as at the beginning of boiling, but large bubbles are formed;
foam is not formed as actively as at the beginning of cooking, and does not spread over the entire surface of the jelly, but collects in the center;
a spoon dipped into it is covered with an even layer of jelly, which flows very slowly over it;
a drop of jelly solidifies on a cold saucer, and does not spread over its surface.

It is even easier to understand how successful the preparation is: if the jelly turned out with a vitreous sheen and the same color as the fruit from which it was made, the quality is at its best.

The finished jelly (without removing the container in which it is cooked from the fire) is quickly distributed among sterilized jars, rolled up with lids, allowed to cool and stored in the same way as any jam.

Important: it is better to cook jelly in a large basin with low sides (it boils faster) or a low wide pan with a thick bottom. In enamelware with a thin bottom, it can burn.

How to prepare "live" jelly

You can make jelly without boiling - in a cold way. Production by this method will allow you to save all the vitamins and nutrients, the product will be much healthier than boiled, so the jelly prepared in this way is called "live".

To prepare jelly in a cold way, sugar is added to the already squeezed and filtered juice, spices or essences, if desired, and stir well. After the sugar has completely dissolved, the jelly is left for a while. Then the resulting foam is removed, poured into jars. Stored in the refrigerator.

The high amount of pectin makes it possible to prepare a jelly of excellent consistency from this berry. It can be prepared in a cold way, which retains a lot of vitamins and nutrients. And there is something to save: unique berries contain vitamin C and ascorbic acid, as well as phosphorus, calcium, potassium, iron, magnesium and zinc.

You will need:

black currant - 2 kg;
water - 600 ml.

Recipe:

Wash the berries, put them in a saucepan, add water and bring to a boil, boil for 10 minutes over low heat.
Strain the hot boiled mass through a sieve.
Pour the resulting thick juice into a saucepan.
In 3 doses, add sugar, boil the juice over medium heat for about half an hour, stirring often and skimming off the foam.
Pour the finished jelly into sterilized jars, roll up, cool.
You can store even at room temperature.

Important: If you do not have scales to weigh currants, please note that about 700 g of berries are placed in a 1 liter jar.

Very beautiful and tasty jelly is obtained from blackberries.

You will need:

blackberry - 1 kg;
sugar - 1 kg;
water - 150 ml;
citric acid - 5 gr.

Recipe:

Rinse the berries well in cold water.
Pour into a wide bowl, add water, simmer until they soften.
When the blackberries are soft, rub them through a sieve.
Add sugar to the resulting juice and boil to half the volume. It is necessary to cook over medium heat, stirring constantly and removing the resulting foam, for about half an hour. 5 minutes before the end of cooking, add citric acid.
Pour hot into sterilized jars and roll up with lids.

Great vitamin preparation for the winter!

You will need:

cranberries - 1 kg;
granulated sugar - 800 gr.

Recipe:

Carefully sort the berries, wash, pour boiling water for 10 minutes.
Drain water, pass through a meat grinder.
Filter the puree through cheesecloth folded in 3-4 layers.
Add sugar to cranberry juice, stir well until completely dissolved.
Pack into jars and refrigerate.

Important: In this jelly, a maximum of vitamins and nutrients of cranberries is preserved. In addition, it has a delicious, incomparable taste and aroma.

"Live" feijoa jelly

Feijoa berries contain vitamin C, fiber, sucrose, malic acid and natural antioxidants. In addition, feijoa is the only plant in the world that can be compared with seafood in terms of the amount of iodine it contains. Moreover, iodine in fruits is in water-soluble compounds, so it is easily absorbed by the human body.

Feijoa berries can be stored fresh for a relatively short time - about a week, but "live" jelly can be kept in the refrigerator for up to a year.

You will need:

feijoa - 1 kg;
sugar - 1 kg.

Recipe:

Rinse the fruits thoroughly, wipe dry, cut off the dry sepals.
Berries (together with the peel), pass through a meat grinder with the finest mesh or chop in a blender.
Mix the juice obtained from the berries with sugar and pour the mass into a bowl for making jam.
Put on a very low heat and stir continuously until the sugar is completely dissolved. The main thing is not to let the jelly boil.
As soon as the sugar dissolves, pour into sterilized jars, close the lids.
Remove for storage in the refrigerator.

Jelly "five-minute" from sea buckthorn

You will need:

sea buckthorn - 1 kg;
water - 500 ml;
sugar - 600 gr;
gelling mixture "Jelfix" - 1 tbsp.

Recipe:

Rinse the sea buckthorn, changing the water several times.
Pour the fruits with 500 ml of water, boil for 5 minutes (from the moment of boiling) and let cool.
Rub through a sieve or strain through cheesecloth rolled up in several layers.
To the pureed sea buckthorn add the gelling mixture, sugar and put on fire. Boil for 5 minutes after boiling.
Pour hot jelly into sterilized jars, roll up.
Store in a cool place.

You will need:

blackcurrant - 1.5 kg;
sugar - 1.2 kg;
vanillin - a pinch;
lemon - 1 pc (medium size);
orange - 1 pc (medium size).

Recipe:

Wash the currants, squeeze the juice from the berries.
Wash the lemon and orange thoroughly, peel, squeeze the juice out of them.
Displace juices in one container, add sugar, vanillin.
Cook for 10 minutes over medium heat, stirring frequently and skimming off the resulting foam. Important: during this time, the sugar should dissolve completely.
Pour the finished jelly hot into sterilized jars, roll up the lids.
After cooling, store in a cellar or basement.

Apricot jelly - fragrant

You will need:

apricots - 1 kg;
sugar - 1 kg;
vanillin - a pinch;
water - 300 ml.

Recipe:

Wash the apricots thoroughly, divide into 2 parts and remove the pits.
Place the apricot halves in a saucepan with water, boil for 15 minutes (from the moment of boiling).
While still hot, pass through a sieve.
Add sugar, vanillin to the resulting puree and put on fire again. Boil, removing the foam, about 25 minutes.
Pour hot into pre-sterilized jars, roll up.
Store in a cool place.

You will need:

viburnum - 1 kg;
sugar - 1 kg;
water - 500 ml.

Recipe:

Rinse the viburnum thoroughly, blanch for no more than 5 minutes in boiling water, drain in a colander.
Berries pour 500 ml of water and boil until tender, then wipe first through a colander, then through a sieve.
Add sugar to the resulting juice puree and cook over low heat for 30 minutes, stirring constantly and skimming off the foam.
Pour into sterilized jars, roll up
Store in a cool place.

You will need:

grapes - 1 k;
sugar - 700 gr per liter of juice;
water - 500 ml.

Recipe:

Grapes, necessarily not overripe, wash well and boil for a quarter of an hour in half a liter of water.
Wipe the berries through a sieve, filter the pulp through 2-3 layers of gauze.
Combine juice and water in one container, add 700 grams of sugar for each liter of liquid.
Boil for 30 minutes over medium heat, periodically removing the foam (during this time, the volume of liquid should decrease by 2 times).
Pour hot into dry warm jars. Cover with clean lids, put in a saucepan with water, sterilize for 10 minutes (the time is indicated for jars with a capacity of 0.5 l). The water temperature should be around 90°C.
After sterilization, roll up the jars, cool and store.

You will need:

mint leaves - 250 gr;
lemon - 2 pcs (medium size);
sugar - 1 kg;
water - 500 ml.

Recipe:

Rinse mint leaves, pat dry and finely chop.
Wash the lemons thoroughly and finely chop along with the peel.
Put chopped mint leaves, lemon into a saucepan, add water and, after boiling for 10 minutes, leave for a day.
After 24 hours, squeeze the mixture through several layers of gauze.
Add sugar to the resulting mint-lemon infusion, boil for 30 minutes.
Pour hot jelly into boiled jars and immediately roll up.
Store in a cellar or basement.

You will need:

cherry plum - 1.3 kg;
sugar - 1 kg;
water - 150 ml.

Recipe:

Slightly unripe fruits of cherry plum wash, free from seeds, fill with water. Boil the fruits until soft.
Drain all the juice that has stood out from the pan, and wipe the cherry plum through a colander, then pass through 2-3 layers of gauze to obtain a fragrant puree.
Combine puree with juice, put on medium heat, add sugar in several stages. Cook for 25 minutes, stirring occasionally and skimming off the foam.
Pour into sterilized glass jars and seal.
Store in a cool place.

You will need:

apples - 1.5 kg;
sugar - 250 gr;
water - 3 glasses;
carnation - 1 bud;
cinnamon - 1 stick.

Recipe:

Wash apples, peel, cut into 4 pieces.
Put in a saucepan, add water, cloves, cinnamon. Cook for half an hour over low heat - until softened.
Drain the broth into a separate container, discard the cloves and cinnamon, wipe the apples through a colander.
Mix decoction, puree, sugar. Boil for about 30 minutes, periodically removing the resulting foam.
Pour hot jelly into sterilized jars, roll up.
After cooling, store in a cool room.

Jelly can be not only a dessert, but also an excellent addition to meat dishes, the main thing is to cook it correctly.

Jelly for meat from quince, apples and cranberries

You will need:

quince - 0.8 kg;
apples - 450 gr;
cranberries - 450 gr;
sugar - 500 gr;
lemon juice - 5 tbsp. spoons;
water - 300 ml.

Recipe:

Wash quince and apples, cut into large slices.
Put pieces of fruit and washed cranberries in a saucepan, add water and boil until softened.
Rub through a sieve.
Add sugar to the resulting mixture and boil for about 30 minutes over low heat, stirring often and removing the foam.
Before the end of boiling, add lemon juice, boil for another 5 minutes.
Pour into sterilized jars and roll up the lids.

And you can also cook an unusual jelly, which will be a great addition to meat dishes. Its main ingredient can be anything: pepper, mint, parsley and even garlic.

Parsley jelly with honey

You will need:

parsley (chopped greens) - 10 tbsp. spoons;
honey - 500 ml;
water - 500 ml (boiling water);
apple cider vinegar - 100 ml;
liquid fruit pectin - 90 ml.

Recipe:

Wash the parsley well, put it in a small saucepan, pour boiling water over it and, after closing the lid, leave for 15 minutes.
After a quarter of an hour, drain the liquid, add honey to it and bring the mixture to a boil.
Then add vinegar, liquid fruit pectin and boil for another 2 minutes.
Pour hot jelly into small sterilized jars, roll up.
You can store the finished product in a cool room. Serve with meat, fish and vegetable dishes.

You will need:

Bulgarian green pepper - 400 gr;
Bulgarian red pepper - 500 gr;
chili pepper - 50 gr;
apple cider vinegar - 200 ml;
sugar - 800 gr + 3 tbsp. spoons;
pectin (powder) - 80 gr.

Recipe:

Wash the weight of the pepper, remove the seeds and chop with a blender or meat grinder.
Add sugar to the crushed mixture and boil until it is completely dissolved. Cook over medium heat, stirring frequently.
Then add pectin (after mixing it with 3 tablespoons of sugar) and vinegar.
Boil the mixture over low heat for another 1 minute, remove the foam and pour the finished jelly into sterilized jars.
You can store in a cool place.

There are a lot of ways to make jelly, and they simply won’t fit in one article. So please share your favorite recipes in the comments. What kind of jelly do you cook, and what do you like about it?

Jelly is a food solution, usually prepared on the basis of fruits, to which gelatin is added and when solidified, it takes the form of jelly. Fruit and any other jelly can be made from completely different flavors, well, from what you love the most.

Homemade jelly is prepared to your taste, for example, from homemade compote cooked from your own berries. Just add gelatin to this mass, let it dissolve, and then subject it to cooling.

But today I want to tell you how to make jelly from a ready-made powder, which is sold in a store in small packages. You just need to dissolve it in water, pour it into a container of a suitable size and put it in the refrigerator to harden. At the same time, I will tell you how to make jelly, for example, milk jelly - it's very simple, but it turns out very tasty, it's the best for dessert.

Sour cream jelly with chocolate

Ingredients

3 cups (250 ml) 25% sour cream
2 cups (250 ml) sugar
120-150 g dark chocolate
6 art. spoons of milk
2-2.5 instant gelatin
Biscuit or any crumbly cookies - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, put this mixture in a water bath and, stirring constantly, heat until the gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and leave to cool. In a separate bowl, beat sour cream with sugar until sugar is completely dissolved. Whisking continuously, pour the sour cream into it, continuing to stir, warm gelatinous liquid.

Pour grated chocolate (or small pieces) into the resulting mixture. Mix lightly. Cover a rectangular shape with cling film. Pour the jelly into it. If desired, you can put pieces of biscuit or crumbly cookies on top. Put the form in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

0.5 cups of cooked rice to 0.5 cups of water
1 cup canned fruit compote
1 glass of fruit juice
1 glass of milk
1 tbsp. gelatin spoon
2 tbsp. spoons of sugar
Lemon acid.

Cooking

Mix compote and juice, add water and citric acid. In a separate bowl, mix milk and sugar. Add pre-soaked swollen gelatin to compote with juice, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add boiled rice to both mixtures. Put the fruit jelly into the molds and let it thicken in the refrigerator, then put the jelly on the milk and let it thicken too, then put the syrup and milk alternately in layers.

Jelly with nuts

Ingredients

100 g nuts
100 g sour cream
10 g gelatin
2st. spoons of powdered sugar
50 g dark chocolate

Cooking

Whisk sour cream with powdered sugar. Set aside some of the nuts, crush the rest and add to the mixture. Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, add to the mass. Divide into molds and refrigerate for 2 hours. Drizzle with melted chocolate and garnish with remaining nuts.

Jelly with champagne "Strawberry"

Ingredients

70 g gelatin
450 g sugar
4 limes
800 g strawberries
800 ml pink champagne,
50 g pistachios
50 g white chocolate

Cooking

Mix sugar with water and boil the syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze the juice, add to the syrup. Squeeze gelatin, mix with syrup. Cut strawberries into pieces, mix with champagne, add to syrup. Pour into glasses, cool in the refrigerator for 3 hours. Garnish with pistachios and grated chocolate.

Apricot jelly

Ingredients

12 apricots
1 glass of water
3 art. l. Sahara
3 tsp gelatin

Cooking

Put apricot quarters in a slow cooker, add sugar, pour water and cook for 15 minutes (“Soup” program), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were cooked. Dissolve gelatin in a small amount of cold water and pour, stirring, into apricot puree. Cool the jelly and refrigerate for 2-3 hours to set.

Yogurt jelly

Ingredients

Ingredients ½ l curdled milk,
15 g gelatin
4 tablespoons of sugar
5 g vanillin

Cooking

Cooking method Mix curdled milk with sugar and vanillin, beat well, add dissolved gelatin, mix, pour into molds and put in a cold place. For jelly, it is desirable to use pasteurized yogurt.

Fruit and berry jelly with mint

Ingredients

Juice (fruit or berry) - 300 ml
Water - 300 ml
Sugar - 70 g
Lime - 1 pc.
Fresh mint - 30 g
Gelatin - 10 g
canned peaches - 1 can
Black grapes - 150 g
Fresh strawberries - 200 g
Fresh raspberries - 100 g

Cooking

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of juice squeezed from lime and part of mint leaves, as well as gelatin pre-soaked in cold water. Mix well and strain, refrigerate.

Rinse fruits and berries and put in glass goblets or bowls along with the remaining mint leaves, pour over some of the jelly and refrigerate to set.

When the jelly hardens, pour the rest of the jelly and put it back in the refrigerator to harden. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and replace canned peaches with apricots.

Jelly in oranges

Ingredients

25 g gelatin
5 oranges
6-8 Art. l. Sahara
150-200 ml water

Cooking

Soak the gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put the gelatin on the fire and bring to a boil, but do not boil (the gelatin should completely dissolve). Wash oranges and cut in half lengthwise. Remove the flesh from the orange halves with a knife, being careful not to damage the peel. Squeeze the juice from the pulp of oranges and strain it through a strainer or cheesecloth.

Pour water into a saucepan, add sugar, put orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and stir well. Fill the halves of oranges with the resulting broth with gelatin and put in a cold place to solidify. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass with the bottom down: the jelly will not pour out and will harden well).

To make orange slices, you need to turn half an orange upside down on a board and cut with a sharp knife. You can decorate cakes, pastries with such orange slices or serve them for dessert as an independent dish.

milk jelly

Ingredients

500 ml milk
100 ml water
3 art. l. Sahara
1 tbsp. l. gelatin
Vanillin - to taste

How to make jelly from milk and gelatin

Gelatin must be poured with boiled water at room temperature and left to swell for about half an hour.
Then you need to bring the milk to a boil, immediately remove from heat, add sugar, bring to a boil again, remove from heat again and, stirring gently, add the squeezed gelatin.
When the mass has cooled down a little, you need to add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put it in the refrigerator to set.
Before serving, the jelly must be removed from the molds.

fruit dessert

Fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then a delicious dessert is provided to you.

Ingredients

Gelatin - 25 g;

Strawberries - 200 g;

Juice (any) - 500 ml;

Blueberries - 200 g;

Raspberries - 200 g;

Blackberry - 200 g;

Peaches (medium) - 2 pcs.

Cooking

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component. We thoroughly wash all fruits and berries under running water, remove the seeds from them and cut them into small pieces. We spread them on the bottom of the forms, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution. Make sure that the liquid does not boil. After that, remove the pan from the heat, wait 10 minutes and pour the laid out fruit with its contents. Leave the dessert for several hours at room temperature, and then mark it in the refrigerator overnight. In the morning the jelly will be ready.

Sea buckthorn and fig jelly recipe with champagne

Ingredients

Gelatin 40g
Water 300ml
Champagne sweet 200ml
Sugar 300g
Fresh figs 2pcs
Sea buckthorn 400g

Cooking

Gelatin pour 100 ml of cold water and leave for 10 - 15 minutes. It will absorb water and swell. Champagne put on heat and bring to a boil. Wait 1 minute for the alcohol to evaporate. Remove from fire.

Add one third of the gelatin to the champagne. Stir until the gelatin is completely dissolved. Cut figs into thin slices. Cover the bottom of the mold and the sides with fruit pieces. Gently pour the figs with champagne with gelatin. Place in refrigerator for 1 hour. Sea buckthorn pour 200 ml of water and lightly punch in a blender - so that the seeds remain intact.

Grind the sea buckthorn puree over the pan through a fine sieve, kneading the berries with a spoon. Pour 200 g of sugar and put on medium heat. Add the remaining gelatin. Knead until smooth.

Do not bring sea buckthorn to a boil, otherwise the vitamins will not be preserved. Berries should be heated to no more than 50 - 60 degrees.

The puree must be cooled before being poured over the layer of figs so that it does not melt. When the sea buckthorn has cooled, pour it into a mold with figs. Place in refrigerator for another hour. When the jelly has set, turn the bowl upside down to remove the dessert.

To make the jelly easy to get, slightly heat the bottom by lowering the mold into a container of hot water. It is important not to overheat the jelly, otherwise it will begin to melt. You should also cut with a knife along the walls of the mold, separating the jelly.

After you have turned the jelly upside down, you need to send it to the refrigerator for another 5 minutes so that the jelly grabs after heat treatment.

With the advent of instant gelatin, the preparation of desserts with its use has been greatly simplified. However, there are always little secrets.

How to make jelly

Figured silicone baking molds are a great option, effective and convenient. But if there are none in your kitchen, use deep salad bowls or bowls. It is advisable to line the volumetric form (especially if you are preparing a jelly cake) with cling film inside, so that it is more convenient to remove the dessert from it after hardening. Beautiful glasses, disposable cups or cups are suitable for portion serving. And champagne jelly, of course, is best served in flutes.

How to carefully remove the jelly

To remove the frozen jelly to a plate, you need to dip the mold in hot water, hold for a few seconds to warm the walls, and turn it over onto a plate. However, do not overcook so that the dessert does not lose its shape. Metal containers are best suited for this, as they heat up faster.
Why eating jelly is useful

The beneficial properties of jelly are innumerable, and they are directly related to its composition. The dessert contains gelatin - an integral component of a delicious treat. This ingredient has a beneficial effect on the condition of hair, nails and joints, but, of course, with regular use.

Often, gelatin in dessert is replaced by pectin or seaweed extract - agar-agar. These products are also beneficial for the body. So, pectin has the ability to remove radionuclides and salts of heavy metals from the body, and agar-agar improves bowel function.

In addition, jelly contains various amino acids, such as glycine, which is so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prevention against arthritis.

The only harm jelly can do is cause cavities if the dessert is too sweet and you don't properly care for your teeth. But seriously, you can harm your body with this delicacy only if it is made from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that only need to be diluted with water, then carefully study the composition of the product. It should be simple, without any extra preservatives and dyes.

Good afternoon, dear readers! How to make jelly from gelatin? How to prepare the base of the dessert? How to dilute gelatin? How to make milk jelly yourself at home, and will be the topic of this review.

Jelly is a delicious favorite and dessert for both children and their parents. It is prepared on the basis of gelatin, which gives the sweetness a frozen texture. The structure of the jelly depends entirely on the amount of added gelatin. For example, if you prefer a “trembling” dessert, then take 20 g of the component for 1 liter of liquid.

For lovers of a more elastic and stable consistency of the product, increase by 2.5 times for that volume of the substance. You do not need to add less gelatin, otherwise the dessert will not harden at all.

Gelatin must be pre-prepared before adding to the bulk. The recipe excludes the possibility of pouring the powder into milk.

The correct technique is to soak it in room temperature milk or water and let it swell. After the lumps increase by 3-4 times, the mass must be heated in a water bath or in the microwave until dissolved.

Keep in mind that it cannot be brought to a boil. This is a standard simple gelatin dilution process. But still, before preparing it, be sure to read the instructions described on the factory packaging.

Ingredients:

Milk - 250 ml.
Drinking water - 250 ml.
Instant coffee - 1 tbsp.
Cognac - 20 ml.
Brown sugar - 2 tbsp
Gelatin - 15 grams.
Cinnamon stick - 1 pc.
Carnation - 1 bud.
Anise - 1 star.
Cardamom - 3 pcs.

Preparing milk jelly:

Dilute half a serving of gelatin in a glass in 20-30 ml of water following the technology described above or written on the manufacturer's packaging. Pour coffee into another container, put cinnamon stick, anise, cloves and cardamom.

Pour boiling water over coffee, add sugar, stir and leave to infuse and enrich with aromas and flavors of spices for 15 minutes. After that, extract all the spices from the coffee and combine it with the swollen gelatin.

Pour the cognac into the coffee liquid and stir.

To prepare the milk layer, dilute the second portion of gelatin in the same way. Boil milk, add sugar, mix and cool to room temperature.

Next, make puff jelly. The number of layers and their thickness can be varied, so orient to your liking. Take glass transparent glasses and evenly pour coffee jelly into them. Send it to cool in the refrigerator.

As soon as the coffee layer hardens, pour milk jelly on it and put it back in the refrigerator.