If you like light and tasty desserts, then you definitely need to try making jelly. “And what to cook it?” You ask. - I bought a colored bag in the store with my favorite taste, stirred it in warm water and cooled it until thickening. So much for jelly! ” That's right, this method of cooking jelly is the most common. But such a dessert has nothing more to do with real homemade jelly than, a quick soup from a bag of homemade flavored dishes. Doing homemade jelly a little longer than shoplifting, only it turns out to be much tastier and, importantly, useful.

Where does the word jelly come from? After all, it is known that this word is not only in Russian, but also in many foreign languages, and it sounds almost the same? Jelly ("gelee") invented in France. This dessert and in the old days was prepared the same way as now - from juice, gelatin and sugar.

Jelly - food preparation and dishes

What jelly can you make at home? In the bag shop, exotic fruits and fruits and berries that are familiar to us are drawn - choose what you want. Believe that homemade jelly has even more opportunities for the manifestation of your imagination. You can please your home not only with fruit jelly familiar to us, but also with a dessert made from milk, sour cream, jam! The famous delicacy of Panna Kota is in its essence milk jelly.

Another important advantage of homemade jelly is that you can cook it using any amount of sugar. If you adhere to a healthy lifestyle, do not put a lot of sugar, because the fruits themselves contain enough sweet glucose.

Of course, the main ingredient in jelly is gelatin. You probably remember how in childhood mothers spent a lot of time in the kitchen, soaking gelatin for a certain time. Today in the store you can buy regular gelatin (half an hour before cooking jelly, you need to pour a little water and leave it to swell) and instant (it is poured with a small amount of warm water and stirred quickly).

In addition, for the preparation of homemade jelly, agar-agar and pectin can be used. Agar-agar - a substance derived from brown algae. This ingredient is inconvenient to use jelly due to the fact that it needs to be soaked in water overnight, before you start cooking dessert. However, along with this, agar-agar is very useful, it contains many vitamins and minerals, and is able to cleanse the body of toxins.

Pectin is another gelling agent found in fruits and berries. Thanks to pectin, it is possible to make jelly without gelatin. Of course, such a jelly will not have a dense structure, but it will be useful and tasty. In addition, pectin can be purchased in bags. It needs very little to get jams or jellies.

When you cook the jelly, pour it into molds and let it cool. Of course, the jelly will most quickly thicken in the refrigerator, but it will harden in the fresh air.

When the jelly is thick enough to get it, lower the form for a few minutes in boiling water and turn it over on a plate.

Jelly Recipes:

Recipe 1: Red Currant Jelly

Red currant is a very useful berry and tasty fresh. If you want to make a beautiful red dessert, then take note of this recipe.

Ingredients Required:

• Red currant 150 grams
• Water 600 ml
• Sugar to taste
• Gelatin 2 tablespoons
• Lemon juice 1 tablespoon

Cooking method:

1. Gelatin should be soaked in water for thirty minutes before preparing the dessert. For 2 tablespoons of gelatin for this recipe, use about two glasses of water.
2. Wash currants and strain through a sieve. Pour currant paste into enameled ware, cover with one glass of water and put on fire. As soon as the mass boils, boil everything for about five minutes, stirring with a spatula. Strain the currants through cheesecloth, add sugar to taste, lemon juice, put on the fire and bring to the boil again, make a slow fire.
3. Remove the formed foam and enter the gelatin. Stir the liquid until it is completely dissolved. Add berry juice, mix again and pour into forms. Put the jelly to cool. Serve such red currant jelly, garnished with fresh berries or mint leaf.

Recipe 2: Red Currant Jelly without Cooking

Currants - berries, rich in vitamin C. If the currants are heated, then the vitamins are partially lost. To prevent this, prepare a delicious dessert without heat treatment. This jelly will not be as elastic as that which contains gelatin, but will be much more useful. By and large, you only need berries and sugar.

Ingredients Required:

• Sugar 400 grams
• Red currant 400 grams

Cooking method:

1. Wash berries well and sort out. Separate all the legs and leaves, green berries.
2. Skip red currant through a meat grinder or chop with a blender.
3. Add sugar to currant and mix well to dissolve sugar. You can add 50 ml of hot water.
4. Spread this mixture in molds and let cool in the fridge or roll it into jars, covering them with parchment lids.

Recipe 3: Redcurrant jelly without gelatin

It is easy to make jelly of red currant and without gelatin. Try this recipe and enjoy a delicious dessert. For 3 parts of berries, take 2 parts of sugar. In this case, the gelling substance will be natural pectin, which is contained in red currants.

Ingredients Required:

• Red currant 600 grams
• Sugar 400 grams
• Water 100 ml

Cooking method:

1. Pour 100 grams of water into the pan and put the washed red currants in there. When the berries begin to burst, mix them with a spatula, squeezing and chopping red currants.
2. Add sugar to the pan, boil the contents for about five minutes until the sugar dissolves completely.
3. Strain the mixture through gauze and pour the liquid into forms.

Recipe 4: Black Currant Jelly with Cream

Unusual black currant jelly with cream will surprise with taste and pleasant color.

Ingredients Required:

• Black currant 150 grams
• Raspberry 100 grams
• Gelatin 1 bag (15 grams)
• Dry red wine 50 ml
• Water 150 ml
• Cream 150 ml (no more than 15% fat)
• Sugar

Cooking method:

1. Half an hour before cooking jelly gelatin fill with water to swell.
2. Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the mash.
3. Pour the resulting juice into an enamel pan and put it to boil on the fire, add sugar and gelatin to it. Stir until complete dissolution of gelatin. After that, strain the resulting liquid. When it is cool, cream, mix and pour into molds. Put the jelly to cool.

Recipe 5: Black Currant Jelly and Strawberries

Black currant in taste is combined with almost all the berries and fruits. Prepare a healthy berry jelly with white wine.

Ingredients Required:

• Black currant 400 grams
• Strawberry 400 grams
• Sugar to taste
• Dry white wine 150 ml
• Gelatin 1 bag (15 grams)
• Lemon juice 2 tablespoons

Cooking method:

1. Soak gelatin in water for half an hour before making jelly.
2. Squeeze blackcurrant and strawberry juice, after washing the berries.
3. Add sugar to your fruit juice to taste, wine, lemon juice. Put the container with the mixture on the fire and bring to a boil.
4. Add to the boiling juice swollen gelatin, stir until it is completely dissolved.
5. Remove the liquid from the heat, pour in the molds and let cool.

Recipe 6: Gelatin Jelly

Surely you can find a bank at home with compote rolled up in summer from fresh fruit. The habitual drink can be turned into an exquisite dessert by adding gelatin to compote. This delicacy can be decorated with grated chocolate or whipped cream before serving. Do I add sugar to dessert? If you think that compote is not sweet enough, then add it, but note that when hot, the liquid seems less sweet than it actually is.

Ingredients Required:

• Compote 500 ml
• Granulated sugar
• Gelatin 1 bag (15 grams)

Cooking method:

1. Dilute the gelatin in a little water half an hour before the dessert is made.
2. Twenty minutes later, pour the compote into a saucepan and put it on a fire.
3. As soon as the compote warms up, add to it the swollen gelatin and stir until it is completely dissolved in the liquid. Pour the mixture into forms and cool.

Recipe 7: Gelatin Juice Jelly

Such a dessert can be prepared even for very young children from the age of two, because homemade jelly is a useful and natural product. You can use any type of fresh juice. However, do not take packaged juice for jelly - it is not healthy and rich in sugar and dyes.

Ingredients Required:

• Apricot juice300 ml
• Sugar to taste
• Water 100 ml
• Gelatin 1 bag (15 grams)

Cooking method:

1. Soak the gelatin in 100 ml of water and leave for half an hour so that it swells.
2. After this period, put the gelatin on the stove and heat it to dissolve, stirring, but do not bring to a boil.
3. Pour juice into gelatin and stir so that no lumps remain. Pour the liquid into the cups and let cool.

Recipe 8: Milk Jelly

The famous dessert Panna Kota is a variation of milk jelly. Several ingredients mixed in the right order, and an exquisite delicacy is ready! To make jelly look interesting, you can make it in layers with fruit.

Ingredients Required:

• Milk 1 cup
• Sugar to taste
• Vanilla
• Raspberry 100 grams
• Gelatin 25 grams
• Water 50 grams

Cooking method:

1. Half an hour before cooking jelly gelatin need to fill with water and allow it to swell.
2. Raspberries mash with a spoon. However, for this recipe you can use the berries in the whole form.
3. Put the milk on the fire, boil it with sugar and vanilla.
4. Add gelatin and raspberries to chilled milk. Stir until complete dissolution of gelatin, then pour into forms. Let the jelly freeze.

Recipe 9: Milk Jelly (Method 2)

If your children do not want to drink healthy milk, then why not make a delicious dessert from milk? You will see that in this form a useful product will simply disappear before our eyes!

Ingredients Required:

• Milk 1 cup
• Gelatin 20 grams
• Water 50 ml
• Powdered sugar
• Vanilla

Cooking method:

1. Gelatin cover with water and put to swell for an hour before cooking jelly.
2. Put the milk on the fire, add powdered sugar and vanilla, mix and bring to a boil.
3. Pour gelatin into milk, stir until completely dissolved and bring to boil again.
4. Remove the milk mixture from the heat and pour into forms. Refrigerate once the mixture has cooled to room temperature.

Recipe 10: Cream Jelly

Sour cream jelly has the same delicate milky taste as milk jelly, but it will turn out to be more satisfying and dense in structure. Sour cream jelly can be used as a base for the cake, decorate chopped jelly pies and other desserts. Prepare a simple swept jelly without additives.

Ingredients Required:

• Sour cream 450ml
• Milk 150 ml
• Gelatin 20 grams
• Icing sugar to taste
• Vanilla

Cooking method:

1. Half an hour before cooking jelly, pour gelatin with heated milk.
2. Pour the milk with gelatin into a saucepan and place on the stove. While stirring but not boiling, dissolve gelatin completely in milk.
3. Remove the pan from the stove and allow to cool to room temperature.
4. Sour cream should also be at room temperature. Mixer combine powdered sugar and sour cream to a liquid state.
5. Pour the milk in a thin stream into the sour cream, without ceasing to mix the mixture with a mixer.
6. Fill with sour cream mass form and leave to cool. Serve prepared sour cream by decorating with melted chocolate or fruit syrup.

Recipe 11: Sour cream with banana.

If you add a banana to sour cream jelly, then you change the taste of the dessert, making it almost unrecognizable. This dessert will turn out to be very tender and not at all like ordinary jelly. Sour cream before cooking dessert, heat to room temperature.

Ingredients Required:

• Sour cream 450 ml
• Powdered sugar
• Bananas 2 pieces medium size
• Gelatin 20 grams
• Chocolate for decoration

Cooking method:

1. Gelatin pour water and leave to swell for half an hour.
2. Beat sour cream with a mixer with powdered sugar.
3. Add dissolved gelatine to sour cream, continue mixing with a mixer.
4. Peel bananas and cut into cubes.
5. Add bananas to sour cream and pour into forms. Let cool.
6. Sprinkle the finished jelly with grated chocolate.

Recipe 12: Jelly from jam

This jelly is very easy to prepare, since you only need four ingredients - jam, granulated sugar, water and gelatin. Nevertheless, the result will pleasantly surprise you. This dessert can be stored in the refrigerator for 2-3 days. Use liquid jam, currant or raspberry, without large berries.

Ingredients Required:

• Liquid jam 200 grams
• Gelatin 20 grams
• Water 400 ml
• Granulated sugar

Cooking method:

1. Gelatin pour water for thirty minutes before cooking dessert.
2. Put the jam in a saucepan, add 200 ml of hot water (but not boiling water), mix.
3. Put the pan with the jam on the fire, add sugar (just not a lot, since the jam is already quite sweet), bring to a boil. Remove the jam from the stove and cool to room temperature.
4. Pour the swollen gelatin to the jam and stir until all the lumps are dissolved.
5. Pour the jelly over the forms and let it cool.

Recipe 13: Cherry Jelly Jelly

Cherry jam is especially convenient for making jelly, as the berries in it can be separated from the sweet juice. Of course, cherry berries should be seedless, if you want to add them to the dessert later. Do not overdo it with sugar, because the jam is already sweet enough.

Ingredients Required:

• Cherry jam 500 ml
• Granulated sugar
• Gelatin 15 grams

Cooking method:

1. Fill the gelatin with water and let it swell for thirty minutes.
2. Separate the cherries from the sweet thick juice. In the juice, add one glass of warm water, mix. Add gelatin and stir until the jelly lumps are completely dissolved.
3. Pour the cherry jelly in the molds, add the cherry berries to it and set to freeze.

Recipe 14: Raspberry Jelly

It doesn’t matter if you use fresh berries or frozen ones, jelly will turn out incredibly fragrant and tasty.

Ingredients Required:

• Raspberry 200 grams
• Sugar to taste
• Water 500 ml
• Gelatin 15 grams

Cooking method:

1. Pour gelatin with water for half an hour before making dessert.
2. Pour water into a saucepan and add sugar, stir and put on fire.
3. As soon as the water boils, add raspberry berries to the pan. Boil the berries for about twenty minutes.
4. Strain the resulting compote, add gelatin to the liquid and mix until completely dissolved.
5. Pour the jelly over the forms, add the berries and let the dessert cool.

Recipe 15: Strawberry Jelly

If you want to make strawberry jelly, then know that this can be done both from fresh berries and from frozen ones. We recommend you to add a little mint to the dessert, the jelly will have a delicate pleasant aroma and a refreshing taste. For making strawberry dessert, use instant gelatin. If you are preparing a dessert of frozen berries, then let them defrost before cooking.

Ingredients Required:

• Strawberry 200 grams
• Gelatin 15 grams
• Sugar to taste
• Water 600 ml
• Fresh mint

Cooking method:

1. Type in a pot of water, add sugar and put on fire.
2. Strawberries need to wash, remove the tails.
3. As soon as the water boils, lower the strawberries into the pan and cook for about half an hour. Remove from heat.
4. Pour approximately 100 ml of the resulting compote and dissolve the gelatin in it, stirring it with a spoon.
5. Strain compote from the berries. Mix the compote with the dissolved gelatin. Pour into shapes. Dip strawberries in each form and freeze in the fridge.

Recipe 16: Cherry Jelly

A light and tasty dessert made from natural cherries smells much brighter and stronger in taste than the jelly that comes from sachets. And, of course, a natural product is many times more useful.

Ingredients Required:

• Cherry 200 grams
• Water 500 ml
• Gelatin 15 grams
• Granulated sugar

Cooking method:

1. First of all - soak gelatin in a small amount of water, about an hour before making jelly.
2. Cherry need to wash, remove the cuttings and get the bones.
3. Squeeze the juice from the berries.
4. Berries pour water, add sugar to them and put on fire. Bring to a boil, remove from heat and cool. When the cherry mass has cooled, add swollen gelatin to the pan and stir until the mass is smooth and lump free.
5. Add juice to the cherry mixture. Stir and pour into molds. After that, put the jelly to cool in the fridge.

Recipe 17: Jelly with Fruit

To prepare such a jelly, you can use pieces of any fruit. We take apples, raspberries and apricots.

Ingredients Required:

• Apple 1 piece
• 4-5 apricots
• Raspberry 100 grams
• Sugar to taste
• Gelatin 15 grams

Cooking method:

1. Gelatin cover with water and put to swell for half an hour before cooking dessert.
2. Fruit wash. Peel the apples, remove the core and cut into small cubes. Remove the seeds from the apricots, as well as the apples, finely chop or chop with a blender. Ripe raspberries.
3. Fill fruit with water, add granulated sugar and put on fire. Bring to a boil, cool.
4. Pour gelatin into the fruit, stir it with a spoon until completely dissolved. Pour the jelly over the forms and let it thicken.

Recipe 18: Gooseberry Jelly

Gooseberry jelly is obtained in a completely unusual taste, with small fruit grains. To taste the jelly was even more unusual, it is recommended to add to the gooseberry kiwi.

Ingredients Required:

• Gooseberry 250 grams
• Kiwi 1 piece
• Granulated sugar
• Water 200 ml
• Gelatin 15 grams

Cooking method:

1. Soak gelatin in water for thirty minutes before making jelly.
2. Gooseberries need to be washed and cleaned of green stalks.
3. With kiwi, remove the skin.
4. Chop the fruit in a puree with a blender or mince.
5. To the fruit puree, add 150 ml of water, granulated sugar and put on fire. Bring to a boil while stirring, remove the pan from the stove and cool.
6. Add gelatin to the fruit and stir until the lumps remain. Pour the liquid into the forms and put to cool in the refrigerator.

1. If earlier, in order to make jelly, gelatin was most often used, but today more useful agar-agar and pectin are becoming more and more popular.
2. You will improve the taste of jelly by adding a tablespoon of lemon juice or a natural dry wine in the same quantity. Wine can be used both white and red.
3. Do not cook jelly in aluminum dishes. When the gelling substance interacts with this metal, the dessert will darken and may acquire an unpleasant metallic taste. Use enameled pan and containers.
4. How to decorate the finished dessert? Unleash your imagination! Use chopped nuts, dried fruits, jams and preserves, whipped cream, melted chocolate or caramel.
5. Jelly will look more appealing if you make it in layers. This process is simple, but requires a little more time. Make a milk mixture according to the recipe “milk jelly”. Pour it into molds and put it in a refrigerator. After a couple of hours, make the mixture according to the recipe of any fruit jelly and, when it cools to room temperature, add it to the milk one and again put it in the refrigerator. You get a two-layer jelly. In the same way you can make several layers of jelly.

The easiest way to make fruit jelly is to buy the prepared mixture in the store and do everything according to the instructions on the package, but there will be no benefit from such a delicacy. Much tastier and healthier will be to prepare this dessert from natural fruits and berries, and there are plenty of ways to make it: from juice, fruit puree, frozen berries or jam.

Gelatin and juice fruit jelly

The easiest and most affordable jelly recipe is prepared on juice and gelatin. Juice for this dessert, you can choose absolutely any, but not without pulp. You can combine in one feed the jelly from the multi-colored juices, then the delicacy will turn out not only tasty and useful, but also quite beautiful and original.

The proportions of juice and gelatin for this variant of fruit jelly will be as follows:

• 400 ml of fruit or berry juice without pulp;

Recipe step by step:

1. Pellets of instant gelatin pour into the juice and give them a little moisture, about a quarter of an hour. If you use for jelly and leaf gelatin, then you need to be guided by the proportions indicated on the package. Sheet gelatin is soaked in water, and then squeezed and put in juice.
2. Next, send the juice with gelatin to a fire and warm until all the gelling granules are completely dissolved, but do not heat the juice above 50-55 degrees.
3. Strain the resulting hot liquid through a small strainer, pour it into prepared molds and send to the refrigerator to freeze.

You can make a fruit jelly juice more interesting dessert by just putting a few berries of cherry, currant, strawberry or others on the bottom.

With agar-agar

Jelly on agar-agar differs both in structure and preparation process from the dessert with gelatin. Gelatin turns the liquid base into an elastic and stretching mass, and agar-agar into a dense gelatinous, but fragile substance.

To make fruit jelly on agar-agar you need to take:

• 500 ml of fruit juice;
• 10 g agar-agar;
• sugar to taste.

Procurement sequence:

1. Agar-agar in a small container, pour a small amount of juice and leave for a couple of hours, so that it is saturated with moisture.
2. Put the remaining juice in a suitable refractory container over a fire and bring to a boil. If desired, the fruit base can be sweetened with a couple of tablespoons of sugar.
3. Pour the soaked agar-agar into the boiling juice and stir it for five minutes after re-boiling, so that the gelling properties of the powder can be fully revealed.

Jelly on agar-agar is hot poured into molds and allowed to solidify at room temperature. For further storage, the dessert is cleaned in the fridge, after having previously tightened its surface with a food film, which will prevent water from evaporating from the finished product.

Frozen berries

Harvesting frozen berries can be easily turned into an appetizing summer dessert.

For this transformation, you will need the following ingredients:

• 300 g of frozen berries;
• 50 g or to taste of sugar;
• 30 ml of lemon juice;
• 20 g of gelatin;
• 100 ml of water.

Working process:

1. Berries leave at room temperature so that they are completely thawed. After that, smash them in a blendra until a homogeneous mash, which can be passed through a fine sieve to get rid of the bones.
2. Combine the prepared berry base with lemon juice and sugar, adjusting its quantity according to your preferences. The taste of berry puree must be saturated, since gelatin dissolved in water will be added to it.
3. Water at room temperature pour gelatin and leave it for the time specified in the cooking instructions on the package. Heat the mixture until the gelatinous granules are dissolved, then pour the dissolved gelatin through a fine sieve into the berry base, stir and spread into molds.

If you cook such a currant jelly, the amount of gelatin can be reduced by 5 g, because this berry is rich in other natural thickener - pectin. And in gelatin cherry gel, you need to put 5 g more because of the low content of pectin.

Fruit puree jelly

From the finished fruit puree (for example, for baby food) or cooked on your own, you can make a dessert like a cloud. The caloric content of such a treat in comparison with other sweets is not great - 113.2 kcal / 100 g of the finished product.

Products that will be needed during the cooking process:

• 300 grams of ripe strawberries;
• 60 g of powdered sugar;
• 20 g of instant gelatin.

Algorithm of actions:

1. Wash, dry and mash the strawberries with a blender. Separate the bone from the finished substance by pushing it through a sieve.
2. Mix mashed potatoes with powdered sugar. It is preferable to use it than sugar, because it dissolves faster.
3. Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, warm everything up to a smooth consistency, not allowing boiling.
4. Remove puree from heat, cool slightly and beat with a mixer. Put the dessert in shape and let it completely froze in the fridge.

If such jelly is not served in creamer, then it must be removed from the mold, cut into small cubes with a wet knife and roll in icing sugar.

How to make a delicious dessert with sour cream

Sour cream and fruit jelly made on the basis of multi-colored fruit juices make it easy to make a beautiful and healthy dessert that can replace a full breakfast for a child.

To make a jelly delicacy "Rainbow" or "Broken glass", you will need:

• 375 g sour cream 20%;
• 100 g of sugar;
• 150 ml of orange juice;
• 150 ml of kiwi juice;
• 150 ml of cherry juice;
• 25 g of gelatin.

How to make fruit jelly with sour cream:

1. Dispense fruit juices in individual glasses. In each of them dissolve 5 g of gelatin, then warm the juice until the gelling agent is dissolved. Sour cream mixed with sugar and the remaining 10 g of gelatin, warm the mixture on the fire until the sugar and gelatin is completely dissolved.
2. For a rainbow dessert in tall glass glasses pour in, alternating layers, sour cream and fruit jelly. Each subsequent layer is poured only after complete solidification of the previous one. So that the warm liquid does not make a hole in the previous layer, it is poured gently over the knife.
3. For broken glass, all three types of fruit jelly are sent to frost in the refrigerator, then cut into small pieces of regular or irregular shape. The resulting fruit and berry glass is mixed with sour cream jelly at room temperature, put in a suitable form and allowed to harden.

Although the first, although the second version of the dessert looks beautiful in portioned bowels, especially if it is decorated with several berries or slices of fruit, from which fruit jelly is made, before serving.

Cooking from jam

How to make fruit jelly, if at hand there is neither fresh nor frozen fruit or berries? Rescue a jar of delicious homemade jam. Well, if it is with little berries, then it will be possible to decorate them with dessert before serving.

List and ratio of required products:

• 500 ml of drinking water;
• 250 ml of jam;
• 100 g of sugar or a little less, if the jam is very sweet;
• 25 g of gelatin.

The sequence of actions:

1. Gelatin pour 1/5 of the prescription amount of water. Give it a good swell, and then completely dissolve, heating on the stove or in the microwave.
2. Jam stir with the remaining water, try the resulting mixture and sweeten if necessary.
3. Heat the jam with water to 80 degrees, pour into it the dissolved gelatin and mix. After that, pour the dessert in molds and send for freezing in the refrigerator for a while from 30 minutes to 4 hours depending on the size of the form.

The original and beautiful shape will be jelly, if you pour it into figured silicone baking tins. To then quickly remove it, dip the molds for a few minutes in hot water.

What fruits are best for making jelly

Fruit jelly can not be made from all fruits. This is due to substances called protease enzymes. They prevent the manifestation of the gelling properties of gelatin. A lot of them in such exotic fruits like pineapple, kiwi, banana, melon and papaya.

But there is good news: high temperatures destroy these enzymes, and even from these fruits it becomes possible to make a tasty fruit jelly. Therefore, the mashed potatoes or juice used as a base should be boiled for a couple of minutes, and the fruit slices should be boiled over with boiling water. You can also use "unfit" for jelly fruits, along with others, such as pineapple and persimmon.

In general, all other fruits and berries are great for jelly. It is only necessary to note that fruits with sourness usually contain a sufficient amount of pectin (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

Finally, it is worth giving one more tip concerning the preparation of jelly from very sweet fruits and berries. Add a small amount of fresh lemon juice to avoid cloying the finished dessert. It will not only balance the sweetness, but also make the dish refreshing.

Jelly is a useful product that for many years remains at the peak of the “delicious” fashion. Both kids and adults love this cool sweetness.

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

In order for the jelly to set well 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 package all the necessary information, but there are some subtleties, without the knowledge of which you can easily spoil the dessert:

• gelatin is desirable to fill with boiled water. After the product "takes" the liquid, it must be then simmered over low heat;
• in order not to guess the consistency, it is important to respect the proportions. If a “light” setting is necessary, no more than 20 g per liter of liquid should be used;
• if the recipe requires a dense “marmalade” result, a proportion of 40 + / 1 l will do;
• also worth taking care of the "temperature" mode. Do not boil the gelatin. After such high temperatures, it does not thicken. The same goes for the cold. If you cool the thickener in the freezer, there is a risk of hopelessly spoiling the dish;
• the most important criterion for the preparation of high-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 find a caked lump in a bag when cooking, instead of a crumbly product.

How to breed gelatin for sweet dishes

A great way to calculate the amount of liquid you need is a 1/5 formula. That is, one part gelatin to five parts liquid. You can use water, as well as juices, compotes, or wine. The swelling process takes about half an hour.

Swollen gelatin needs to be dissolved. The best use is the use of a water bath, which will not allow it to boil.

Mixing the dissolved gelatin with the main mass is when both ingredients have approximately the same temperature. Such an approach will help avoid lumps in the finished dish.

With soluble gelatin, things are much easier. Cooking information is usually indicated on the packaging and corresponds to the quality of the product. The necessary proportions of the liquid are usually given there.

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

Cooking jelly at home

For the preparation of simple jelly, water, sugar, gelatin and fruit (or milk) filler are needed. Gelatin is soaked, according to proportions, and the desired consistency, and after swelling, drain excess water, injected into the hot base, while not stopping stirring.

After the gelatin is dissolved, the mass is cooled and poured into molds. The hardening time depends on the amount of thickener used.

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

We propose to complicate the task and learn how to make dessert jelly with gelatin at home.

For the preparation of "juicy" jelly will need:

• juice - 500 ml (any will do. But it is worth taking into account that sour juices may “require” more sugar);
• insoluble gelatin - 25 g;
• sugar - 1 tsp.

Cooking time - 2 hours 20 minutes.

Calories - 45 kcal / 100 g

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

The next step is pouring into molds. For decoration, you can lay out the bottom of the form of fruit or berries. Pre-wash them, and if necessary, remove the bones. This is important if you eat small children.

Spilling the future jelly into molds, it must be placed in a cold place to solidify.

If you have to put it in the fridge, it is better to wrap the forms with cling film so that the smells of other products are not absorbed into the dessert.

After curing, 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 splashes do not fall on the finished dish, thereby spoiling its appearance.

Serve can be combined with ice cream, cream or as a stand-alone dessert.

Berry Jelly Recipe

It will take:

• berries (raspberry, blackberry, blueberry, etc.) - 500 g;
• sugar - 100 g;
• gelatin - 25 g;
• water - 500 ml.

Calories - 300 kcal.

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

To remove the berries from the stalks, rinse with running water and leave on a napkin until excess water runs off. Then grind the berries through a sieve, squeeze the juice. Dissolve the swollen gelatin over low heat.

Berry puree must be boiled for a few minutes with sugar, until it is completely dissolved. Then cool and add to berry juice.

In a mixture of berry puree and juice, add warm gelatin, stir until completely mixed.

Dip the molds with water, put some fresh berries on the bottom, pour in the mixture and leave to solidify.

Lingonberry Jelly Recipe

For cooking you will need:

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

Cooking time - 2 hours 30 minutes.

Calorie per serving - 600 kcal.

Soak gelatin in water and leave to swell for one hour. While preparing a thickener, you need to sort out the berries, pour boiling water over them and drain the water, leaving a little at the bottom. Then you need to grind lingonberries and squeeze through gauze.

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

Ready jelly need to decompose into banks. By the way, they can not be sterilized. This berry is not prone to fermentation. Flip the rolled up jars, put them on the lids, and after cooling down, 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 - 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 it from the stove, add sugar and warm it a little more. Gelatin is separated from the liquid remaining after swelling.

Stir in the gelatin into the pre-cooled milk. For flavor, it is advisable to add vanilla sugar. In the form of jelly should be poured through a strainer.
  You can extract the dessert from the containers in a standard way: immerse the form in hot water.

Strawberry Jelly Cake Recipe

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

To jelly served as an excellent addition to the cake, you need to cook it properly, following all the rules. If gelatin is soluble, you can, following the instructions on the package, immediately proceed to the preparation of the mass.

If it is normal, first you need to fill it with water and let it stand for a while. Total thickener will need 10 g. The following is the recipe for homemade gelatin gel and strawberry cake.

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

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

Preparation time (including gelatin swelling) - 2 hours and 20 minutes.

Calories - 65 kcal.

Pound berries in a saucepan, add sugar, then pour 2 tbsp of water. Together boil a few minutes. After a little cool, decant the excess liquid and introduce into the strawberries gelatin.

• if jelly is supposed to be used as a layer, you need to pour it into the mold and let it freeze. Then cut into pieces and put on the cream, then cover with the next cake layer;
• and if the cake is to be decorated, he should pay special attention. To begin to cool to room temperature. Having prepared the sides on the cake so that the liquid does not “run away”. Best of all, cardboard rolled into a ring and stuck into the top cake will do for this. It is necessary to fill very carefully. To harden the cake should be placed in a cool place. After the thickener grabs, the sides of the cardboard can be carefully removed.

Notes of confectioners

• if there are fruits in the recipe, it is better to add a little more gelatin. Otherwise, the juice, which will give, for example, oranges, can prevent graft thickener. Which will lead to a fidgeting layer inside the finished dessert;
• you love sweets, but watch your figure, your salvation is jelly. It is non-caloric and useful. You can also use a sugar substitute instead of sugar, which further reduces the calorie content of the dessert;
• colorful jelly looks very impressive in transparent tall glasses. If before pouring the first layer to fix the glass in a tilted position, you can get a great jelly "awry". And in order to distinguish between colors, you can use a milky 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. And the use of gelatin in the diet is simply indisputable.

Another recipe for making jelly is in the next video.

Jelly is very popular with children and adults. A variety of recipes allows you to cook foods that have a particular taste difference. Any similar dessert, including fruit jelly, is made from:

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

Orange peel, vanilla sugar, liqueurs, wines, and citric acid can be added to make it smell.

Traditional recipe

To prepare a wonderful dessert in a natural home environment, 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, pour sugar, wait for the selection of the juice. The resulting syrup is suitable for eating a delicious dessert, which is fruit jelly.

Treats are served in transparent glasses, glasses or bowls. Originally looks like jelly, consisting of multi-colored layers. To make it, you need to pour warm jelly into the dishes. When the mass can completely harden, put the form into boiling water and immediately remove it so that the dessert can move away from the walls, turn it over and put it on a batch dish or plates.

A bright dessert, not only with excellent taste, but also naturalness without preservatives and dyes, which have semi-finished products from bags, can be a recipe for raspberry jelly 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 dry white wine;
• sweet peaches - 3 pieces;
• half a glass of sugar;
• mint leaves for decoration.

Delicious jelly is prepared as follows. Fresh berries fill two large spoons of sugar to highlight the juice. In the meantime, you need to prepare a syrup, taking for this a glass of wine, water and sugar, which must be boiled for two minutes. Add then the halves of the peaches and hold for a while on the fire. Take them out, peel them and put them in the fridge. 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, water should not be done.

In a hot raspberry syrup pour the swollen gelatin and mix everything. Put the ready-made dessert into glasses or ice-cream bowls and move it to a cold place for five hours to set for five hours. The finished dish can be decorated with sliced ​​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. Steps to prepare the product such. Stock up on ingredients:

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

First pour the gelatin with water, as it is written on the package and stir frequently for 30 minutes. Take half a liter of hot water. Next, mix the sour cream and sugar. If necessary, leave until the sugar completely dissolves and mix well again. In sour cream pour the swollen gelatin and mix again.

Half of this jelly, cooked in the natural home, put in another bowl, and pour the rest of the cocoa powder and mix. In a flat shape, pour a little chocolate jelly and refrigerate until it becomes thick. After that, you can pour a cream layer on top of it and then send it to the refrigerator again. So do until the molds are filled to the top. Decorate Kiwi.

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

• 1.5 glasses of strong hot coffee;
• 45 g of water;
• 1 tbsp. Sahara;
• 25 g vanilla sugar;
• 15 g of gelatin;
• lemon;
• 15 g of gelatin is required for milk jelly;
• 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, make a coffee drink and dissolve plain and vanilla sugar in it. Slowly pour the swollen gelatin into hot coffee with lemon and mix thoroughly, then spread the dessert in molds.

After the delicacy has hardened in the fridge, the cooked product is turned onto a dish. The next step will be the preparation of milk jelly. It is similar to the previous description. Put a milk jelly on top of a frozen ball of coffee jelly and do so until the mold is completely filled. Serving on the table, you can decorate 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 vanilla sugar;
• grapes;
• cherry plum;
• apples;
• crackers;
• corn sticks;
• dark chocolate.

First of all, having decided to cook such a dessert in a natural home environment, you need to pour gelatine with milk and leave it to swell. Next, the milk should be heated on low heat and stir constantly to gelatin was able to dissolve well. Allow the product to cool slightly. Put cottage cheese, sugar, sour cream, vanillin into a blender bowl and beat these components at low speed, then switch to powerful speed in order to chop curd in the best possible way.

Pour the milk into the chopped curd mass with the dissolved gelatin in a thin stream. Do not forget to cut the fruits in the meantime. The form should be lined with a special food wrap, put a few spoons of cottage cheese mixture on the bottom of the dish, put corn sticks on top and put cottage cheese again. So continue, laying out in turn the pieces of fruit and mass of the curd. Fill the final ball with the cracked cracker, then wrap the film and form in the refrigerator. When the dessert is ready, remove it from the mold, put it on the 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. Water you need to take about a glass. Then pour a dessert into small molds in a thick layer, send it to the refrigerator. Gelatin mix with 300 ml of water, and then put to swell. Time will be required for this procedure for half an hour. Divide the prepared jelly in small pieces, which are laid out in the bowls.

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

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

• gelatin;
• milk;
• sour cream;
• vanilla sugar;
• plain sugar.

To make a strawberry layer:

• gelatin;
• cold water;
• strawberry;
• sugar.

Important: giving it to the table is jelly, it can be plentifully sprinkled with chocolate.

To make cream jelly, you need to pour gelatin with milk, water and strawberries. All leave to swell. Next you need to do strawberry jelly. Defrost strawberries, then scroll in a blender along with three large spoons of sugar. The swollen gelatin should be gently heated to a boil over low heat so that the product is well dissolved.

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

Lay out the dessert layers in glasses: the first ball sour cream, the second strawberry and so on. On the last layer of sour cream lay out a little fruit dessert, in this case strawberry and make derivative stains with the help of a stick. Put in the fridge for a couple of hours.

Lemon Jelly

Lemon jelly can be 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 making this fruit jelly is very simple. First you need to prepare the zest from the citrus product. In the water, dissolve 1.5 cups of sugar, and add more lemon zest. Meanwhile, dissolve the gelatin in a standard way and gradually introduce this substance into a mixture of water with lemon zest and sugar. Squeeze juice from lemon. Water to bring to a state of boiling, but you can not boil it, because then the jelly will not be able to freeze.

When the water reaches the required temperature, gradually pour lemon juice into the container and immediately turn off the heat. Prepare a culinary cloth or sieve, strain and send to the fridge to set. Treat yourself with your favorite berries and mint.

Ease of preparation, using only natural and healthy ingredients, original look - all this jelly  homemade. You will also need recipes for making jellies if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary dessert of gelatinous appearance, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The basis of jelly can be different, it gives the prevailing taste of jelly. The most common fruit jelly. The fruit jelly recipe without gelatin uses apples, because these fruits contain a lot of pectin, because of which the jelly freezes. In other cases, gelatin, pectin or agar is added. Delicious Fruit jelly, it is currant jelly, orange juice jelly, raspberry berries jelly. Sometimes they serve such a dessert as fruit in jelly. You can also make fruit jelly from jam. From fruit, as a rule, a transparent jelly is obtained. You can't say it when sour cream jelly, cottage cheese jelly, milk jelly or chocolate jelly is made. Milk jelly, cream jelly is prepared from the same gelatin, which is used for the preparation of other types of jelly. Preparing milk jelly or jelly with sour cream is the same: soaked jelly, added to warm boiled milk, stirred, added vanillin, and set to freeze in a cold place. How to freeze - your dairy is ready jelly. The recipe with gelatin is one of the fastest and most accessible, gelatin freezes faster than, say, agar. Connecting several multi-colored jelly, you can make fun jelly broken glass. It can be a fruit jelly of different colors and milk jelly. Glass is just like real, it is very tasty and very much like children.

A common question is how to make gelatin jelly. The main thing here is to correctly calculate the proportions. On 1 part gelatin should be taken 8-10 parts of water. After the jelly hardens, excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good hint. There are other nuances how to make jelly. Do not use aluminum cookware. Another secret is how to make jelly at home without lumps: the bottom of the dish for gelatin should not be cold. And when the jelly hardens and you need to remove it from the dish, you should put the dish in hot water for a few seconds, then put it on a cold plate jelly. A recipe from a photo will show you how to do it. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but agar should be taken 2 times less than gelatin. Finally, it should be noted that jelly is good for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal adsorbents.

Mousse - the recipe that was presented to us, again, by the French confectioners. "Mousse" is translated as foam, and the preparation of mousse, in fact, comes down to beating up various ingredients to a frothy state. Jelly mousses are related to the use of gelatin or pectin, which fix the foam. Although some mousses are prepared on the basis of egg whites, sticky semolina. Mousses are also fruit and milk. Cranberry is usually cooked mousse, apple mousse, strawberry mousse, cottage cheese mousse, chocolate mousse. Fruit mousses are the most useful. They can be made very light, but if you use cream, butter, they will be more satisfying. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be cooked extraordinarily by decorating it with berries, nuts, candied fruits. Spending quite a bit of time and learning how to make a mousse, you close the question of a quick and tasty dessert for yourself. It will also be useful for you to learn how to cook mousseif you are planning a buffet or a sweet buffet. This portion dessert is as if created for such feasts. And of course, you can cook healthy baby mousses. Recipes with photos will reveal to you all the secrets of cooking delicious and beautiful mousses.