Jelly recipe. From gelatin with juice and fruit

29.08.2019 Pancakes, pancakes, pancakes, cheesecakes

Jelly is a healthy product that has remained at the peak of “delicious” fashion for many years. This cool sweetness is loved by both children and adults.

Great news for those who follow their figure. Jelly contains a minimum of calories! Despite the fact that gelatin itself is quite high-calorie (350 kcal per hundred grams), dishes from it are considered dietary. Since for the preparation of a liter of dessert you need only about 15 g of thickener.

For jelly to solidify and decorate the table, you need to know some basic rules of cooking. First you need to properly dilute the product. Most manufacturers indicate on the packaging all the necessary information, but there are some subtleties, without which you can easily spoil the dessert:

gelatin is preferably poured with boiled water. After the product "takes" the liquid, it must be darkened over low heat;
in order not to guess with the consistency, it is important to observe proportions. If "light" solidification is necessary, use no more than 20 g per liter of liquid;
if the recipe requires a dense “marmalade” result, a proportion of 40 + / 1 l;
it is also worth taking care of the "temperature" mode. Do not boil gelatin. After such high temperatures, it will not thicken. The same goes for the cold. If you cool the thickener in the freezer, there is a risk of hopelessly ruining the dish;
the most important criterion for making a quality dessert (or aspic and aspic, where gelatin is also used) is its freshness. Before buying, do not be lazy and still look at the date of manufacture. Also take a look at the integrity of the packaging. It is unlikely that anyone would like to discover when cooking a packed lump in a bag, instead of a friable product.

How to breed gelatin for sweet foods

A great way to calculate the amount of fluid you need is 1/5. That is, one part of gelatin per five parts of liquid. You can use water, as well as juices, fruit drinks or wine. The swelling process will take about half an hour.

Swollen gelatin must be dissolved. Using a water bath is best suited, which will prevent it from boiling.

Mix dissolved gelatin with the bulk is when both ingredients will have approximately the same temperature. This approach will help to avoid lumps in the finished dish.

Soluble gelatin is much simpler. Cooking information is usually indicated on the packaging and is consistent with the quality of the product. The necessary proportions of the liquid are usually given there.

Cooking savory foods does not bear cardinal differences. The only thing that is important to note: gelatin can be poured into a hot broth, and even boil a little (not for long, otherwise the gelatin taste will be found in the finished dish).

Making jelly at home

To make plain jelly, you need water, sugar, gelatin and fruit (or milk) filling. The gelatin is soaked, according to the proportions, and the desired consistency, and after swelling, draining the excess water, is introduced into the hot base, while not stopping the stirring.

After dissolving the gelatin, the mass is cooled and poured into molds. Hardening time depends on the amount of thickener used.

And in order to free the finished jelly from the forms, you need to dip them in hot water, and then turn over with a plate.

We offer to complicate the task and learn how to cook dessert jelly with gelatin at home.

To prepare a “juicy” jelly you will need:

juice - 500 ml (anyone can do it. But it’s worth taking into account that acidic juices may “require” more sugar);
insoluble gelatin - 25 g;
sugar - 1 tsp

Cooking time - 2 hours 20 minutes.

Calorie content - 45 kcal / 100 g.

Mix gelatin with juice. Allow to swell for approximately 1 hour. After this time, you need to add sugar to the mass and send the container to a slow fire. Stir better not with a metal spoon. As soon as the gelatin and sugar dissolve, stop heating. It is necessary to prevent the mass from boiling.

The next step is pouring in tins. For decor, you can lay out the bottom of the forms with fruits or berries. First they should be washed, and if necessary, remove the seeds. This is important if small children will enjoy the dessert.

Having spilled the future jelly into molds, it needs to be placed in a cold place for solidification.

If you have to put it in the refrigerator, it is better to cover the forms with cling film so that the smells of the other products do not soak in the dessert.

After solidification, dessert can be removed from the molds. It is best to resort to lowering the molds in hot water. But it is important to ensure that the spray does not fall onto the finished dish, thereby spoiling its appearance.

Serve in combination with ice cream, cream or as a standalone dessert.

Berry jelly recipe

You will need:

berries (raspberries, blackberries, blueberries, etc.) - 500 g;
sugar - 100 g;
gelatin - 25 g;
water - 500 ml.

Calorie content - 300 kcal.

To begin, soak the gelatin in cold water. Leave for one hour.

Peel the berries from the stalks, rinse with running water and leave on a napkin until excess water escapes. Then rub the berries through a sieve, squeeze the juice. Dissolve swollen gelatin over low heat.

Boil the mashed potatoes for several minutes with sugar, until it is completely dissolved. Then cool and add to berry juice.

Add warm gelatin to the mixture of berry puree and juice, stir until completely combined.

Moisten the molds with water, put a few fresh berries on the bottom, pour in the mixture and leave to solidify.

Cowberry Jelly Recipe

For cooking you will need:

lingonberry berries - 1 kg;
sugar - 800 g;
gelatin - 50 g;
water - 500 ml.

Cooking time - 2 hours 30 minutes.

The calorie content of one portion is 600 kcal.

Soak gelatin in water and leave to swell for one hour. While the thickener is being prepared, you need to sort the berries, pour them with boiling water and drain the water, leaving a little at the bottom. Then you need to grind lingonberries and squeeze through cheesecloth.

In the juice collected from berries, you need to add sugar and put the container on fire. Cook until sugar dissolves, stirring occasionally. The next step is adding gelatin. It is important to ensure that the mass does not boil for the next few minutes. That is the whole procedure.

Finished jelly should be put in jars. By the way, they can not be sterilized. This berry is not prone to fermentation. Turn the rolled cans over, placing them on the lids, and after cooling, store in a cool, dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

milk - 350 g;
water - 150 g;
sugar - 3 tbsp;
gelatin - 1 tbsp.

Cooking time - 2 hours 30 minutes.

Calorie content - 200 kcal.

Preparation of milk jelly to begin with the preparation of gelatin. Pour it with water and leave for 1 hour. Heat the milk almost to a boil, remove from the stove, pour sugar into it and warm it a little more. Separate gelatin from the liquid remaining after swelling.

Stir in gelatin into pre-chilled milk. For flavor, it is advisable to add vanilla sugar. In the form of jelly you need to pour through a strainer.
You can remove dessert from containers in the standard way: lower the mold into hot water.

Strawberry Jelly Cake Recipe

Jelly is a universal product. It is tasty enough to serve as a separate dessert, and also goes well with ready-made meals. It is often used in confectionery, in particular when baking cakes.

For jelly to serve as an excellent complement to the cake, you need to prepare it correctly, observing all the rules. If the gelatin is soluble, you can, following the instructions on the packaging, immediately start preparing the mass.

If it is ordinary, first you will need to fill it with water and let it stand for a while. A total thickener will need 10 g. The following is a recipe for homemade gelatin from gelatin and strawberries for the cake.

So, gelatin is prepared. In addition to it, you will need:

water - 100 g;
strawberries - 150 g;
3 tbsp sugar.

Cooking time (taking into account the swelling of gelatin) - 2 hours 20 minutes.

Calorie content - 65 kcal.

Grind the berries in a saucepan, adding sugar, then pour 2 tablespoons of water. Boil a few minutes together. After a little cool, decant excess fluid and introduce gelatin into strawberries.

if jelly is supposed to be used as a layer, you need to fill it in a mold and let it harden. Then cut into pieces and put on a cream, then cover with the following cake;
and if you have to make cake decorating, he should pay special attention. First, cool to room temperature. Having previously prepared the sides on the cake so that the liquid does not “run away”. Best for this is cardboard rolled up in a ring and stuck in the top cake. It is necessary to fill in very carefully. To harden the cake should be placed in a cool place. After the thickener has set, the sides of the cardboard can be carefully removed.

Pastry Notes

if there are fruits in the recipe, it is better to add a little more gelatin. Otherwise, the juice that will be given, for example, oranges, can prevent the thickener from seizing. Which will lead to a fidgety layer inside the finished dessert;
you like sweets, but watch your figure, your salvation is jelly. It is non-nutritive and healthy. You can also use a substitute instead of sugar, which will further reduce the calorie content of the dessert;
multi-colored jelly looks very impressive in transparent tall glasses. If you fix the glass in an inclined position before pouring the first layer, you can get an excellent jelly “awry”. And to distinguish between colors, you can use the milk layer as an intermediate layer.

In a word, there is no more “creative" product than gelatin. With it, you can create great desserts, as well as beautifully decorate ready-made ones. And the benefits of gelatin in the diet are simply undeniable.

Another jelly recipe is in the next video.

Before starting to prepare a particular dish of gelatin, it must be diluted in water. The most important thing is to learn to do it right. We dissolve gelatin initially in cold water, and then we heat up the solution brought with additional water to the volume we need.

There are some tricks:

It is very important to observe all the necessary proportions, this is done so as not to get rubber as a result. If you have 20g of gelatin, then mix them with one liter of water. You end up with dangling jellies. A little more gelatin (from 40 to 60 grams) for the same liter of water, we get jelly, which will need to be cut.
Gelatin is not boiled in any case, otherwise it just thickens and that's it.
To make the fruit dish look beautiful, and evenly distributed gelatin in the form, it is necessary to finely chop the fruit.
Do not cool the gelatin in the freezer, otherwise you will get a crystallized mass.
Be sure to pay attention to the expiration date of gelatin, expired can let you and the whole dish.

Here are some recipes using gelatin.

1. Milk dessert

We need an incomplete tablespoon of gelatin, half a glass of water and two and a half glasses of milk. Also add three large tablespoons of sugar and a little vanilla.

First of all, pour the gelatin powder with cooled boiled water and leave it to soak for half an hour, then squeeze it carefully. Milk must be heated to a boil and add sugar to it. We boil further with sugar, and then remove from heat. Constantly stirring the milk, add our squeezed gelatin to it.

Allow the resulting mass to cool, and season it with vanilla. Mix everything thoroughly and filter with a strainer or gauze. Pour the prepared mixture into molds and place them in a cold place. When you are planning to serve jelly, then the molds should be placed for a couple of seconds in hot water and then it will come out of the molds well.

2. Chocolate souffle

For this dish we need 8 eggs, 200 grams of powdered sugar, a liter of milk, 50 grams of cocoa, 25 grams of gelatin and a couple of bags of vanillin.

Eggs are not shared yolks and squirrels. Mix the yolks with powder and add cocoa powder and milk to them. Cocoa must be diluted with milk before this. On a small fire, bring the mixture to a boil, constantly mix it. Remove and continue to mix, add gelatin soaked in cool water. Proteins must be whipped together with vanilla powder in a stable foam, and in the foam state we add them to the cooled mass. Stir, pour into forms and send to a cool place.

3. Jelly yogurt

We need 40 grams of gelatin, a little more than half a glass of water, boiling water, two tablespoons of yogurt, 100 grams of sugar, zest of half a lemon, 2 tablespoons of an alcoholic drink - cognac or rum (to your taste).

The gelatin left for some time in very cold water, pour boiling water and mix very well. Pour yogurt there, pre-whipped with sugar. Beating yogurt is better for a couple, from this it will be more magnificent. Add the grated prepared zest and alcohol to the mixture, the one you selected. Pour the finished mass in any molds. Forms must be pre-rinsed with cold water.

4. Jelly "Air milk"

We need: Half a liter of milk, two tablespoons of sugar and 25 grams of vanillin, also a little vanilla will come in handy.

Soak gelatin in water and wait until it swells. Sugar is bred in milk, and you need to boil it, add vanillin to it. In freshly boiled milk, dissolve the gelatin and after that it is necessary to whip it into a resistant foam. The resulting mixture is distributed over the prepared forms and put in a cold place. Jelly will be delicious to eat with a variety of syrups and fruit sauces.

5. Milk and berry pleasure

Necessary: \u200b\u200bgelatin - a tablespoon, half a glass of water, one and a half glasses of milk, 4 large tablespoons of sugar and three large tablespoons of berries to your taste.

Pour gelatin with water, preferably cold and leave to soak for half an hour. In the meantime, prepare the milk base. We take milk and it is necessary to bring it to a boil along with half the necessary sugar. When the milk boils, add half the soaked gelatin to it. Do not forget to constantly stir. In the pre-cooled metal forms, pour the resulting milk mixture. The layer should be about 5 centimeters.

We send it to the refrigerator and let it cool well. When our mixture has frozen, we take out the form from the refrigerator and apply the next layer. it will be berry jelly, after which the layer is again milky. Berry jelly is also very easy to prepare. Squeeze the juice from the berries and filter it. After filtering, the rest remaining on napkins is sent to boil with sugar. Then we filter again and add to it the remnants of gelatin, mix thoroughly and mix with berry juice.

Jelly is very popular with children and adults. A variety of recipes allows you to cook products that have a special taste difference. Any such dessert, including fruit jelly, is prepared from:

gelatin;
water;
sahara;
fresh fruits and berries;
milk;
sour cream;
cream;
syrups;
berry juices and other products.

To saturate the smell, orange zest, vanilla sugar, liquors, wines, citric acid can be added.

Traditional recipe

To prepare a wonderful dessert in natural home conditions, the following ingredients are needed:

sour cream;
fruit syrup;
cream;
coffee;
lemon acid;
melted chocolate;
sugar;
orange peel;
table wine;
pieces of fruit.

Important: if you take fresh berries and fruits, you need to put them in a container, fill with sugar, wait for the juice to stand out. The resulting syrup is suitable for eating a delicious dessert, which is fruit jelly.

The delicacy is served in transparent glasses, glasses or bowls. Original jelly, consisting of multi-colored layers. To make it, you need to pour warm jelly into the dishes. When the mass can completely harden, lower the mold into boiling water and immediately take it out so that the dessert can move away from the walls, turn it over and put it on a portioned dish or plates.

A bright dessert, not only with excellent taste, but also natural without preservatives and dyes, which have semi-finished products from bags, can be a raspberry jelly recipe from frozen or fresh berries. In order to prepare a natural product, you must take:

a glass of fresh raspberries;
water - 400 ml;
gelatin - 1, 5 tbsp. l .;
a glass of white dry wine;
sweet peaches - 3 pieces;
half a glass of sugar;
mint leaves for decoration.

Delicious jelly is prepared like this. Pour fresh berries with two large tablespoons of sugar to isolate the juice. In the meantime, you need to prepare the syrup, taking for this a glass of wine, water and sugar, which must be boiled for two minutes. Then add the halves of the peaches and hold for a little while on fire. Remove them, peel them and put them in the refrigerator. Then combine the finished syrup and raspberries with juice and boil this mixture for another five minutes. Cool well, wipe through a sieve.

Important: gelatin should be poured only with wine, this should not be done.

Pour the swollen gelatin into the hot raspberry syrup and mix everything. Put the finished dessert in glasses or cups, move it to solidify for five hours in a cold place. The finished dish can be decorated with chopped peaches, raspberries and mint leaves.

Jelly will turn out very tasty if you cook it on the basis of sour cream and chocolate. This recipe is the most affordable option to make a delicious dessert. Chocolate can be replaced with instant coffee or cocoa. The steps to prepare the product are as follows. Stock up on the ingredients:

cocoa powder - 3 large spoons;
a glass of sugar;
thick sour cream - one and a half glasses;
gelatin - 30 g;
kiwi.

First, pour gelatin over water, as it is written on the packaging and stir often for 30 minutes. Take half a liter of hot water. Next, mix sour cream and sugar. If necessary, leave until sugar is completely dissolved and mix well again. Pour the swollen gelatin into the sour cream and mix again.

Transfer half of this jelly, prepared in natural home conditions, to another dish, and pour cocoa powder into the rest of it and mix. Pour a little chocolate jelly into a flat shape and refrigerate until it becomes thick. After that, you can pour the sour cream layer on top of it and again send it to the refrigerator. Do this until the molds are filled to the top. Garnish with kiwi.

The following recipe will be able to appreciate even the most demanding lovers of this dessert. If you cook such a dish, it will surprise with its variety of taste and ingredients. The product consists only of strong coffee and milk. Used products are available to everyone, besides they are inexpensive. First you need to take the following components for coffee jelly:

1.5 cups of strong hot coffee;
45 g of water;
1 tbsp Sahara;
25 g vanilla sugar;
15 g of gelatin;
lemon;
for milk jelly, 15 g of gelatin is needed;
45 g of water;
2 tbsp Sahara;
25 g vanilla sugar;
1.5 cups of milk.

First you need to put gelatin for swelling. It just needs to be soaked in chilled boiled water. Next, brew a coffee drink and dissolve regular and vanilla sugar in it. Slowly pour the swollen gelatin into hot coffee with lemon and mix thoroughly, then laying out the dessert in tins.

After hardening the goodies in the refrigerator, the prepared product is turned onto a dish. The next step will be the preparation of milk jelly. It is similar to the previous description. Put milk on top of the frozen jelly ball of coffee and do so until the mold is completely filled. Serving on the table, you can decorate with a little grated chocolate.

To prepare the product, you will need:

a quarter kilogram of cottage cheese;
half a glass of sour cream;
a glass of milk;
15 g of gelatin;
100 g of sugar;
5 g of vanilla sugar;
grapes;
cherry plum;
apples
crackers;
corn sticks;
dark chocolate.

First of all, deciding to make such a dessert in natural home conditions, you need to pour gelatin over the milk and leave it to swell. Next, milk should be heated over low heat and constantly stirred so that the gelatin can dissolve well. Allow the product to cool slightly. Put cottage cheese, sugar, sour cream, vanilla in a blender bowl and beat these ingredients at low speed, and then switch to powerful speed in order to grind the cottage cheese in the best way.

Pour milk with a thin stream into the crushed curd mass. Do not forget to cut the fruit in the meantime. The form must be lined with special cling film, put a few tablespoons of the curd mixture on the bottom of the dish, put corn sticks on top and put the curd again. So continue, laying out pieces of fruit and mass from the curd in turn. Cover the final ball with a cracked cracker, then wrap the film and transfer the mold to the refrigerator. When the dessert is ready, remove it from the mold, transfer to a dish, decorate with chocolate.

Sour cream dessert

jelly from different berries and fruits - three packs;
sugar - half a glass;
sour cream - five hundred grams;
gelatin - forty grams.

First of all, you need to make jelly according to the instructions. You need to take about a glass of water. Then pour the dessert into the molds in a thick layer, send to the refrigerator. Mix gelatin with 300 ml of water and then put to swell. It will take time for this procedure for half an hour. Separate the cooked jelly in small pieces, which are put in a bowl.

Then, over low heat, bring the gelatin to a boil. Combine gelatin, sugar and whipped sour cream, mix thoroughly to obtain a uniform mass. Then pour everything into a bowl with gelatin and send it to a cold place again. You can treat the cooked dessert directly in the bowls.

Sour cream and strawberry jelly is a product that is worth preparing for the holiday. To create such a sweet, you need to spend, of course, a little effort and time, but this dessert has no equal to its taste. For a sour cream layer you will need:

gelatin;
milk;
sour cream;
vanilla sugar;
regular sugar.

To make a strawberry layer:

gelatin;
cold water;
strawberry;
sugar.

Important: serving this jelly to the table, you can sprinkle it with plenty of chocolate.

To prepare sour cream jelly, you need to pour gelatin over milk, strawberry water. All leave to swell. Next, you need to do strawberry jelly. Defrost strawberries, then scroll in a blender with three large tablespoons of sugar. Gently swell the swollen gelatin to a boil over low heat so that the product dissolves well.

Cool to room temperature and very slowly, in small portions, add in mashed berries. Leave in the refrigerator. After bringing to dissolution the gelatin, previously filled with milk. Set aside the dissolved gelatin so that it does not interfere, proceed to whip the sour cream with vanilla sugar. Without stopping, you need to whip and inject gelatin, which has been cooled to ambient temperature and add it to strawberry jelly.

Put the dessert in layers into glasses: the first bowl of sour cream, the second strawberry and so on. On the last layer of sour cream, put a little fruit dessert, in this case strawberry and make derivative stains with a stick. Refrigerate for a couple of hours.

Lemon jelly

Lemon jelly can become very refreshing in the summer heat. For lemon you will need:

1.5 cups of sugar;
20 g of gelatin;
3 glasses of water.

The recipe for this fruit jelly is very simple. First you need to prepare the zest from a citrus product. Dissolve 1.5 cups of sugar in water, and add another lemon zest. Meanwhile, dissolve the gelatin in a standard way and gradually introduce this substance into a mixture of water with lemon peel and sugar. Squeeze juice out of lemon. Bring the water to a boiling state, but you can not boil it, because then the jelly can not freeze.

When the water reaches the required temperature, gradually pour juice from the lemon into the container and immediately turn off the heat. Prepare the culinary sheet or sieve, strain and send to the refrigerator for solidification. Gourmet treat with your favorite berries and mint.

If you are a sweet tooth, then most likely one of your favorite treats is gelatin jelly in all its varieties. This is not only a delicious dessert, but also healthy. Of course, you can go to the store, buy a bag of jelly, dilute with water and you're done. But this is not at all what is homemade. You can cook it yourself, and as they say, feel the difference. The following are delicious recipes and photos to them:

Berry

Ingredients:

100 g berries (raspberries or strawberries)
3-4 tbsp Sahara
12-15 g of gelatin
½ tsp citric acid
400-500 g of water

Cooking:

Pour the berries with half the norm of sugar and leave in a cool place for 2 hours, mix several times.
Drain the resulting juice and refrigerate, and pour the berries with hot water and bring to a boil.
Remove from heat and let stand for 15-20 minutes.
Strain the broth, add the remaining sugar into it and bring to a boil.
Mix gelatin prepared in advance with syrup, stir, pour in the juice from the berries and citric acid, pour in the molds.

Lemon

Ingredients:

1 lemon
1 cup of sugar
25 g of gelatin
3 cups of water

Cooking:

In a saucepan, stir water with sugar, boil, add the zest from the lemon and dissolved gelatin.
Bring to a boil, stirring constantly with a spoon, pour in lemon juice and remove from heat.
Strain through the cloth, pour into molds,

Orange

Ingredients:

1 orange
½ cup sugar
15 g of gelatin
1.5 cups of water

Cooking:

Peel oranges, remove seeds and cut into thin circles.
Sprinkle with half the norm of sugar, leave for 30 minutes to form a juice.
In a saucepan, mix water and the remaining sugar, boil, add dissolved gelatin and orange zest.
Constantly stirring, bring to a boil, pour the juice from an orange, a little citric acid and strain.
Pour into molds with a layer of 1 cm and let harden.
On a frozen layer, put slices of orange, fill with the remaining jelly and cool.

Cherry

Ingredients:

water - 450 ml
instant gelatin - 1 tbsp. spoon,
cherry - 15-20 pcs.,
sugar (or powder) - 2 tbsp. spoons.

Recipe:

Prepare the cherries. Peel it, wash it, or thaw it if necessary.
Pour water into the pan and lay the cherries. Simmer the compote. Turn off the heat 5 minutes after boiling.
Pour 100 ml of compote in a saucer.
Pour gelatin and mix well until dissolved.
Pour powdered sugar or sugar and mix well again.
Combine the gelatin mass with the remaining compote, mix. Pour the mixture into molds or glasses and refrigerate until the jelly has completely set.

Strawberry

Ingredients:

300-500 g of fresh strawberries (below its quantity will be specified);
dr.Oetker gelatin sachet 10 g;
200-300 ml of pure water;
sugar to taste (from 2 to 4 tsp).

Recipe:

To make jelly, we need juice. And you need to get it from fresh strawberries. There are two ways to do this. The fastest is to squeeze the juice with a juicer. In this case, even if you strain the juice through a grid or gauze, it remains thick, and the jelly does not turn out transparent. However, we get an interesting visual effect - as if “clouds” appear in jelly. It also affects the taste and texture - the structure becomes less glassy, \u200b\u200band my child and I like this option the most, it turns out more "strawberry" or something. However, we also use transparent jelly - it’s just considered a completely different dish.
So, to make jelly with pulp, you need to squeeze the juice using a juicer or press. To get 300 ml of juice, I had to squeeze 300 g of strawberries. By the way, the cake from the juicer is quite juicy and fragrant, and also well chopped ... Feel free to cook a jar of jam from it or use it to make a dessert. With us he walked perfectly with ice cream.
For transparent jelly, we act in a different way: add 500 g of strawberries to sugar and set aside for several hours or overnight to drain the juice. After that, it is enough to clear the juice from seeds by filtering it through a mesh or gauze folded into several layers. However, the seeds do not bother us at all, so I do with them. We get a transparent, beautiful, glowing strawberry juice.
Next, we act the same for both types of juice.
We try and add sugar to taste.
Further, it is desirable to act exactly with the recommendations of the gelatin manufacturer, although usually they differ little from each other. The main thing is that the contents of the bag are designed specifically for 500 ml of liquid.
Pour gelatin into the diluted juice and mix thoroughly. Leave to swell for 10 minutes.
Then we place a container with juice and gelatin on a minimum heat and with constant stirring, cook until the gelatin dissolves. It is important to control the temperature! Jelly should not be heated to more than 60 degrees! However, at minimum heat on the smallest burner, when stirring, gelatin is simply obliged to dissolve at much lower temperatures.
Through jelly or mesh folded in two layers, filter our jelly.
Pour into molds and leave to cool at room temperature.
When it cools down completely, we rearrange it in the refrigerator. In a few hours, the dessert will set well, and it can be served at the table.
How to supplement? Yes, anything! Chopped fresh strawberries, whipped cream or ice cream. And in the "pure" form, it is very well in demand!
Enjoy your meal! I’m sure, after such a culinary experience, you don’t look anymore in the direction of powdered strawberry jelly!

Juice Jelly

The recipe for this delicious dessert consists of:

juice (which one do you like)
sahara,
water 100 ml.
1 sachet of gelatin.

Cooking method

First you need to soak the gelatin in water for 30 minutes. Then put on fire and heat until completely dissolved. Stir regularly, but do not bring to a boil.
Remove from the stove, pour in the juice slowly, while stirring (so that there are no lumps). Pour our yummy into molds and let cool. Enjoy your meal! Read more:.

From gelatin with juice and fruit

Ingredients:

15 g of gelatin
0,5l. juice
sugar
chopped fruits (whole can be).

Recipe:

Pour gelatin with water (room temperature) and leave for half an hour. The package shows the proportions, it is important to comply with them.
We put a saucepan with juice on the fire. When it boils, pour in the gelatin constantly stirring (until completely dissolved).
At the bottom of the tins, place the fruits and pour gelatin (as shown in the photo). We put in the refrigerator for an hour. Done!

From gelatin with added yogurt

Ingredients:

250 ml drinking yogurt (cherry);
250 ml drinking yogurt (vanilla);
40 g of gelatin;
0,5l. water;
3 hours tablespoons of honey.

To cook you need:

Dilute gelatin in water according to the instructions on the packaging. Let it cool.
Pour the resulting amount of gelatin evenly over the bowls.
Pour yogurt from packages into different containers so as not to mix colors.
Add honey in proportions - 3 teaspoons per 0.5 liter. yogurt.
Pour yogurt with gelatin and mix thoroughly.
Cook the molds. Fill them with layers, alternating colors.
Put in the refrigerator for half an hour, after each layer.

Curd with gelatin

And so, we need:

200 gr. Cottage cheese;
3 tbsp. tablespoons of sugar;
2 tbsp. tablespoons of gelatin;
0.5 cups of milk;
Berries or fruits (who, what loves).

The recipe for cooking is quite simple and does not take much time:

First, prepare the gelatin. Pour the contents of the packet into a deep plate, pour hot milk and whisk with a whisk (so that there are no lumps).
In berries or fruits, add half the mass of finished gelatin and mix. Add sugar and mix again.
Pour the remaining gelatin into the cottage cheese and beat for several minutes.
In a large glass or small bowl, we lay the berries with gelatin and put in the refrigerator. Then add the cottage cheese and again in the refrigerator.
If you want, you can still decorate with berries.

Tasty jam with jellyfix

A good help in making jam at home is the jellyfix (it is a thickener on a natural basis, which is used for cooking jelly, jam, jam, etc.). The big plus is that thanks to this product you don’t have to sterilize the cans, which saves a lot of time.

Ingredients for jam with jellyfix:

Strawberries (or other fruit, but without the addition of yogurt) - 1 kg;
Sugar - 500 gr;
Jellyfix - 1 sachet (2 in 1).

Method for making jam with jellyfix:

Sort strawberries and wash under running water. Place in an enameled container and bring to a puree state using a blender.
Mix sugar with jellyfix and add to strawberries. Mix everything together and put on fire. During jam cooking (3-5 minutes), stir constantly.
When the jam is over, we fill it in sterile jars and roll it up.
Treat yourself and loved ones in winter! Tasty jam with jellyfix. Read more:.

Gelatin with juice

For this goodies, we will need:

3 cups of any juice;
1.5 tsp sugar
30 g of gelatin.

It’s easy to cook:

Mix the juice with gelatin and leave for an hour.
After the gelatin is swollen, add a spoonful of sugar and set on fire. During cooking, stir constantly with a wooden spoon. In no case bring to a boil!
Remove from heat and pour into large bowls. It will be beautiful if you add whole fruits to the jelly from the juice (you can bottom it, but you can decorate it from above).

Products:

750ml milk
2 bananas
30 g of gelatin
2 tbsp Sahara
vanilla sugar to taste
50-70g grated chocolate for decoration

Cooking:

Beat milk, sugar and 1 banana in a blender. Pre-cut the banana into pieces. If you like the aroma of vanilla, then add the vanillin on the tip of the knife to the milk-banana mixture. So homemade milk jelly with bananas and chocolate will get a subtle, but such an attractive vanilla flavor.
Next, dilute gelatin according to the instructions indicated on the package. Let it thicken.
Introduce the gelatin into the milk-banana mass. This is best done through a medium-sized sieve so that the insoluble pieces of gelatin do not get into dessert. Beat for 3-5 minutes to obtain an even, uniform consistency.
Cut the remaining banana into small thin small strips and fold them to the bottom of the cookies or portioned glasses. Pour the banana-milk mixture into these forms. Garnish with grated chocolate and refrigerate for 2-2.5 hours to set.

TOclassice youngwhat

Products:

milk - ½ liter
water - 100 ml
sugar - 3 tablespoons
gelatin - 1 tablespoon
vanillin - on the tip of a teaspoon

Cooking:

It is necessary to fill the gelatin with boiled water, the temperature of which should be slightly higher than room temperature. Within half an hour, the gelatin will begin to swell.
Put a saucepan with milk on the fire and, without letting the milk boil, remove from the stove. Pour sugar into milk.
Put the saucepan on the fire again, bring the milk to a boil again and remove again. Introduce gelatin into the milk, from which the excess water must first be drained, stir constantly.
Leave the milk with gelatin on the table to cool.
Add vanillin (the amount depends on your taste), mix.
Filter the future dessert through a sieve immediately into the molds so as not to waste the mixture, pouring it from one dish to another.
Put the filled molds in the refrigerator (not in the freezer!) And remove them only when it freezes.
To carefully transfer the jelly on a plate, the dessert molds should be lowered into hot water for a couple of seconds. This procedure is no longer necessary if you plan to serve dessert in the dishes in which it was frozen.
Garnish dessert with fruit slices if desired.

In order for your jelly to be tasty, you need to follow a few simple rules.
Jelly is undesirable to cook in aluminum dishes, as it can darken and acquire an unpleasant aftertaste.
The bottom of the dishes in which the gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
You can add a little wine or lemon juice in the jelly, while its taste will become more saturated.
To prepare a gelatin solution, you need to fill it with cold water at the rate of: for 1 part of gelatin - 8-10 parts of water and leave for an hour to swell. Then put the dishes with gelatin in a water bath and warm until the gelatin is completely dissolved. Strain the solution.
If your gelatin is not in powder, but in sheets, then it should first be washed with cold water, poured for 30-40 minutes (for 1 part of gelatin - 10-12 parts of water), then drain the water, squeeze the gelatin from excess moisture and introduce , stirring constantly, in boiled syrup. The plates will completely dissolve.
Agar-agar is prepared in the same way as sheet gelatin, with the only difference being that it should be soaked for 2 hours. Agar should be taken 2 times less than gelatin.

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

And also from fresh fruits, berries and vegetables you can make incredibly tasty jelly, for the preparation of which you will spend a little time.

How jelly differs from jams and jams

Jam and jam consist of whole or chopped fruits (berries, vegetables), cooked in sugar syrup or their own juice. The basis of fruit 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, you can’t use jelly as a filling for pies, muffins, croissants and other flour products, since it spreads when heated.

What you need to make jelly

You can make jelly from almost any berry, fruit, or even some vegetables.

Berries, Fruits or Vegetables

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

When using fruits and berries with a low content of pectin: peaches,, and others, it is necessary to add gelling agents.

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 g - 1 kg of sugar are put per 1 liter of juice. The amount of sugar added depends on how much pectin is in the juice - the more it is, the less sugar needs to be added.

But this does not mean that, for example, quince, in which there is a lot of pectin, can add a little sugar. Although this jelly hardens, 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 substances. The amount of sugar added to them can be different, sometimes it is not put at all.

Water

It is diluted with juice that is 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 in jelly

Pectin - as a gelling agent, if it is few in fruits. So, for 1 kg of fruit, 5-15 g 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 pectin is not at hand, it can be replaced. Perfect for this purpose. agar agar (9-13 gr per 1 liter of juice), gelling mixture " jellyfix"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 in jelly 5 minutes before the end of cooking, mix thoroughly.

At will 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 squeezed juice.

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), a little water are added. Cook on slow (sometimes - medium, less often - high) heat until cooked, stirring thoroughly and removing foam.

How to understand that jelly is ready

Jelly readiness can be determined in several ways. So, it is time to lay it out in banks, if:

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

To understand how successful the workpiece is is even simpler: if the jelly turned out with a glassy sheen and the same color as the fruits from which it is prepared - the quality is at its best.

Ready jelly (without removing from the fire the container in which it is boiled) is quickly distributed over sterilized jars, rolled up with lids, allowed to cool and stored just like 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 enameled dishes with a thin bottom, it can burn.

How to cook "live" jelly

You can make jelly even without boiling - in a cold way. Making this method will save all the vitamins and nutrients, the product will be much more useful than boiled, so cooked in this way jelly is called "live".

To prepare jelly in a cold way, sugar is added to the already squeezed and filtered juice, if desired, spices or essences and mix thoroughly. After the sugar has completely dissolved, the jelly is left for some time. Then the resulting foam is removed, poured into cans. Store in the refrigerator.

A high amount of pectin allows you to make jelly of excellent consistency from this berry. It can be prepared in a cold way, which preserves 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, bringing to a boil, boil for 10 minutes over low heat.
Strain the hot boiled mass through a sieve.
Pour the resulting thick juice into the pan.
In 3 doses, add sugar, boil the juice over medium heat for about half an hour, often stirring and removing foam.
Ready jelly pour into sterilized jars, roll up, cool.
You can store even at room temperature.

Important: If you do not have weights to weigh the currants, keep in mind - about 700 grams of berries are placed in a 1-liter jar.

Very beautiful and delicious jelly is obtained from blackberries.

You will need:

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

Recipe:

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

Excellent vitamin preparation for the winter!

You will need:

cranberries - 1 kg;
granulated sugar - 800 gr.

Recipe:

Carefully sort through the berries, wash, pour boiling water for 10 minutes.
Drain, mince.
Filter the mashed potatoes through cheesecloth, folded in 3-4 layers.
Add sugar to cranberry juice, mix well until completely dissolved.
Pack in jars and refrigerate.

Important: In this jelly, a maximum of vitamins and useful substances 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 the amount of iodine contained in it. Moreover, iodine in fruits is found in water-soluble compounds, therefore 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 well, wipe dry, cut dry sepals.
Berries (together with peel), pass through a meat grinder with the finest mesh or chop in a blender.
Mix the juice obtained from berries with sugar and pour the mass into a bowl for cooking jam.
Put on a very low fire and stir continuously until sugar is completely dissolved. The main thing is to prevent the jelly from boiling.
As soon as the sugar has dissolved, pour into sterilized jars, cover with lids.
Store in the refrigerator.

Five-minute jelly from sea buckthorn

You will need:

sea \u200b\u200bbuckthorn - 1 kg;
water - 500 ml;
sugar - 600 gr;
gelling mix "Zhelfiks" - 1 tablespoon.

Recipe:

Rinse sea buckthorn, changing water several times.
Pour the fruit with 500 ml of water, boil for 5 minutes (from the moment of boiling) and let cool.
Wipe through a sieve or strain through gauze folded into several layers.
To grated sea buckthorn add gelling mixture, sugar and put on fire. After boiling, boil for 5 minutes.
Hot jelly pour into sterilized jars, roll up.
Store in a cool place.

You will need:

black currant - 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, clean, lemon and orange, squeeze juice from them.
Displace juices in one container, add sugar, vanillin.
Boil for 10 minutes over medium heat, often stirring and removing the resulting foam. Important: during this time the sugar should dissolve completely.
Ready hot jelly pour into sterilized jars, roll up the lids.
After cooling, put into storage in the cellar or basement.

Apricot Jelly - Flavored

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 seeds.
Halve the apricots in a pan with water, boil for 15 minutes (from the moment of boiling).
Wipe hot through a sieve.
To the resulting puree add sugar, vanillin and put on fire again. Boil, removing foam, about 25 minutes.
Hot pour 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 Kalina thoroughly, blanch in boiling water for no more than 5 minutes, and place in a colander.
Pour the berries with 500 ml of water and boil until tender, then wipe first through a colander, then through a sieve.
To the resulting juice puree add sugar and simmer for 30 minutes, constantly stirring and removing the foam.
Pour into sterilized jars, roll up
Store in a cool place.

You will need:

grapes - 1 to;
sugar - 700 grams per liter of juice;
water - 500 ml.

Recipe:

Wash grapes, not necessarily overripe, thoroughly wash 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.
In one container, combine juice and water, add 700 g 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).
Hot pour into dry, warm jars. Cover with clean lids, put in a pot of water, sterilize for 10 minutes (time is indicated for cans with a capacity of 0.5 l). Water temperature should be around 90 ° C.
After sterilization, roll up, cool, and store the cans.

You will need:

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

Recipe:

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

You will need:

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

Recipe:

Wash slightly unripe fruits of cherry plum, free from stones, fill with water. Boil the fruits until soft.
Pour out 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 mashed potatoes with juice, put on medium heat, add sugar in several stages. Cook for 25 minutes, stirring occasionally and removing the foam.
Pour into sterilized glass jars and roll up.
Store in a cool place.

You will need:

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

Recipe:

Wash apples, peel, cut into 4 parts.
Fold in a pan, add water, cloves, cinnamon. Boil for half an hour over low heat - until softened.
Pour the broth into a separate container, throw the cloves and cinnamon, wipe the apples through a colander.
Mix the broth, mashed potatoes, sugar. Boil for about 30 minutes, periodically removing the resulting foam.
Hot jelly pour into sterilized jars, roll up.
After cooling, store in a cool place.

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

Jelly for quince, apple and cranberry meat

You will need:

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

Recipe:

Wash quinces and apples, cut into large slices.
Pieces of fruit and washed cranberries are put in a saucepan, add water and boil until soft.
Wipe 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 boiling, add lemon juice, boil for another 5 minutes.
Pour into sterilized jars and roll up the lids.

And you can also cook 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 vinegar - 100 ml;
liquid fruit pectin - 90 ml.

Recipe:

Wash the parsley well, put it in a small saucepan, pour boiling water and, having closed 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.
Ready jelly hot pour 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 g + 3 tbsp. spoons;
pectin (powder) - 80 gr.

Recipe:

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

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