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 recipe for making jelly is in the next video.

Children like fruit jelly very much. Cool, tender, magical taste - immediately childhood is remembered. Let's try to return it for a moment.

What to make fruit jelly from

To make jelly, take everything that is in a house similar to fruits or berries:

• ice-cream cranberries, from it we make jelly itself, more precisely from its juice
• apples
• orange
• ice cream raspberries
• prunes
• honeysuckle, also frozen

How to make fruit jelly

Products (fruits and berries) will be mixed in different combinations so that it is not boring.

To get started, pick up a bag of gelatin and carefully read the instructions. "Dilute in warm water and wait until it swells."

Wow! So we will never end! Thanks to my wife, she’s a cunning person for me (probably because she’s red), she took this process into her own hands.

He puts the diluted gelatin for a minute or two in the microwave, mixes. And so a couple more times. Five minutes later, we have ready-to-eat, fully diluted gelatin.

We prepare the basis for jelly. Pour some hot water into a deep bowl. Pour the cranberries into the water and add sugar to taste.

Take a blender and grind everything thoroughly until a homogeneous mass is obtained. Filter the resulting juice or puree through a strainer so that there are no skins and seeds in the jelly.

We dilute cranberry juice with not very hot water and continuously stirring, pour gelatin into it.

Now you can prepare the filling for jelly so that it has the right to be called fruit or berry.

We made four types of filling:

• apples with orange
• raspberries with apples and sugar
• raspberries with apples and honeysuckle
• prune apples

Peel and cut the apples into small pieces, cut the oranges into thin slices, leave the berries as they are, do whatever you want with the prunes, we cut it.

We lay out the filling in deep bowls or cups and pour cranberry juice with gelatin.

We put all the containers in the refrigerator. I didn’t detect time, it froze for half a day.

We get fruit and berry jelly from the refrigerator and enjoy the taste of childhood.

BUT! I completely forgot! If you want to get the jelly from a bowl, put it (a bowl) for 10-20 seconds in hot water, then turn over a plate.

This dessert can be prepared year-round, as at all times of the year there are a variety of fresh, dried and canned fruits. It is advisable to cook jelly with fruits as often as possible, as it is loved by children, useful and always desired at the holiday table. A sweet dish can be prepared from three ingredients, and for a more intense taste, a combination of two or three fruits and, at your discretion, flavors are welcome.

Jelly with fruits - what foods and general principles of preparation are needed

The main components for jelly with fruits will be different types of fruits, here it’s a matter of taste for everyone. For the festive table, jelly is most often prepared from bright fruits, such as: kiwi, oranges, pomegranates, plums, persimmons, and the rest is your imagination. For children and diet food, it is better to take fruits with a more delicate taste: apples, pears, bananas, apricots, etc. In winter, you can even use dried fruits. In the end, you can experiment indefinitely.

Gelatin, pectin or agar agar are suitable as gelling agents. Now on sale there is a granular (in the form of sheets) and instant product. Agar-agar is a plant product that is made from brown algae, but soaked overnight, and only the next day you can cook conceived jelly. The finished jelly turns out to be dense and holds its shape perfectly. Pectin is made from squeezed fruit containing a lot of pectin. It enters the distribution network in packaged form, where instructions for its use are indicated. This gelling agent is less commonly used for jelly, as it holds its shape worse.

For a bouquet of aromas, it is possible for adults to add a little white or red aromatic wine in jelly. The technology for making jelly with fruits is very simple and consists in preparing fruit puree or juice, soaking a gelling agent, mixing, heating, filtering, pouring into a mold and cooling.

1. Dried fruit jelly with grapes

This is such a successful combination, there is a sea of \u200b\u200bvitamins, other utilities and a very rich taste is obtained. For the late autumn period the most.

Dried fruit jelly with grapes

Components:

• dried fruits - 250 grams;
• grapes - 200 grams;
• granulated sugar - according to preference;
• gelatin - 35-40 grams;
• water - 800 milliliters.

According to the recipe, dried fruit jelly with grapes is prepared as follows:

To begin, prepare dried fruits and berries of grapes. Sort dried fruits so that there are no spoiled specimens, soak in water and rinse effectively. Grapes can be used both fresh and frozen.

Next, pour the prepared dried fruits in cold water and cook over medium heat for 20 minutes, after which time, introduce grapes and continue the cooking process until a beautiful broth appears (another 10 minutes is enough). Strain the finished broth through a colander with marlichka.

Pour sugar, bring to a boil. Then the swollen gelatin and warm up until the gelling substance is completely dissolved. Cool slightly and pour into your favorite molds by placing them neatly on a cutting board. After cooling, send the molds to the refrigerator. After 6-8 hours, you can use it. Make jelly well.

2. Original plum jelly

Jelly is cooked quickly, the color is bright, because you just want to cut a slice of a rich dessert, and now we try and cook, because there are still plums on sale. I am to reduce acidity, the fruits of an exotic tree are still added here.

Components:

• dark plums - 200 grams;
• pitahaya - 1 fruit;
• sugar - 160 grams;
• gelatin - 40 grams;
• water - 750 milliliters;

According to the recipe, we prepare the original jelly from plums as follows:

Rinse the plums, cut into two parts, remove the stone, immerse in water and cook over medium heat until cooked, avoiding boiling. After removing with a slotted spoon. Now add to the broth the sliced \u200b\u200bfruits of the red dragon, boil together and pulp the pitahaya, remove. Seeds can be left, they look beautiful in jelly.

Pour sugar into the broth, introduce the swollen gelatin and, stirring, bring to a boil. Important! Do not boil, otherwise the gelling ability of gelatin will decrease. Further, if necessary, it can be filtered through marlage, and if there are no special flakes and clots, leave it like that. Cool slightly and pour into curly molds or glasses and refrigerate.

3. Jelly from apples at home

Jelly from apples at home can be prepared in several ways: on concentrated broth, on mashed potatoes, with gelatin and gelatin. I have apple jelly made on applesauce, it has a pleasant apple flavor and a delicate taste.

Components:

• apples - 600 grams;
• water - three glasses;
• gelatin - 16 grams;
• sugar to taste;
• mint - for aroma and decor.

According to the recipe, jelly from apples at home is prepared as follows:

1. Rinse the apples well, remove the stalk, core and divide into four parts.

2. In the pan we put the fruits, fill with water, add sugar and mint leaves. Boil until soft, collecting constantly boiling foam.

3. Now wipe the apples through a sieve. Applesauce is formed.

5. After the dissolved gelatin is mixed to apple mass. Pour into molds and put in the refrigerator until completely solidified. Before serving, hold the mold with fragrant dishes for one minute over hot water and put it on a serving dish.

4. Summer fruit jelly recipe

In this recipe, apricots are taken as a basis, but since cherries, early varieties of apples, some berries ripen at this time, but I have presented a recipe from some sunny fruits. Imagine how many vitamins and potassium are here, so the cores, and not only cook this dessert, and you will not regret it.

Jelly with apricots can be prepared in two variations: on a clarified broth with the removal of fruit residues and by pouring sliced \u200b\u200bfruits into several layers of jelly ready-made syrup.

Components:

• apricots - 850 grams;
• sugar - to your taste;
• gelatin - 20 grams;
• lemon juice - 1 2 teaspoons.

According to the recipe, we prepare the summer recipe for jelly with fruits as follows:

1. It is advisable to choose apricots for making jelly honeycombs rather than wild ones, as they are most tasty, juicy, fragrant and have a brightly saturated orange color. They should be washed under running water and laid out on a towel.

2. Divide the fruits in half and free from the seed.

3. 650 grams of apricot pour water and cook for 8-10 minutes.

4. In the interval of free time, put gelatin in a glass + water and let it swell for 30-35 minutes.

5. Combine the broth and gelatin, stir and bring only to a boil.

6. Take a heart shaped cookie, put apricots sliced \u200b\u200binto slices in the amount of 200 grams and pour over the cooled broth, so that only the fruit is covered.

7. When the first layer with apricots hardens, now you need to pour the entire liquid jelly into molds and refrigerate.

8. At the final stage, when serving, cut into portions and serve.

5. Healthy fruit jelly

This ancient fruit is referred to by most eastern cultures as the "fruit of paradise." Over the past decade, the Western world has finally come to enjoy and appreciate grenades. Doctors even recommend this nutritious fruit for a healthy heart and vascular system.

Now I advise breaking this beautiful fruit and collecting heavenly pomegranate pearls, bursting with sweet juices and soft crunch.

Components:

• pomegranate fruits - two large fruits;
• water - 400 milliliters;
• gelatin - 35 grams.

According to the recipes, healthy jelly with fruits is prepared as follows:

1. A convenient way to choose pomegranate seeds from the fruit.

2. Leave two tablespoons of pomegranate seeds, and squeeze the juice from the rest. Pour cake and boil.

3. Dense part of the cake to drain and discard.

4. Prepare gelatin as previously indicated in previous recipes.

5. Pour sugar into the filtered broth, boil and add gelatin. All together to lead to a boil.

6. In a round shape with a hole, pour a scattering of pomegranate seeds into the bottom, and then pour them with a hot drink with jelly. Refrigerate and refrigerate overnight, when serving, if the seeds remain, then you can still sprinkle on top.

With every bite you will experience a sweet juicy crunch and strong aromas of jelly and pomegranate. The next time you make this recipe, play with the ingredients. If you want more jelly and less crunch, reduce the pomegranate to 1 and vice versa.

Fruit jelly with gelatin is not a dish that I cook every day, because normally I somehow make everything ready-made jelly from bags. You too? But sometimes I want something unusual and non-standard, and then ... The composition of fruit jelly in this case depends on what I have at hand.

In general, I would single out at least two groups of fruits: fresh and canned. Fresh can be ordered in different ways: it is better to squeeze juice out of citrus fruits and apples, and smooth out all kinds of mangoes, peaches and apricots. In canned foods, it is rational to use syrup for gelling, and leave whole fruit slices in it. Naturally, you can mix freshly squeezed juices with syrups. In this recipe I will show two-layer jelly, without mixing, it’s even more beautiful.

It is also important to remember that there are fruits that cannot be gelled. It is fresh pineapple and kiwi. From them it makes no sense to make that juice, that of mashed potatoes. And even if you put a puck in jelly from other fruits, they will dissolve it around you. Canned pineapples do not do this, they can be gelled.

So, prepare fruit jelly with gelatin at home ...

First, pour the syrup from the can and measure how much we have it. I had about 200 ml.

Squeeze somewhere twice as much fruit juice. I brought the figure to 500 ml, purely so that it was more convenient to calculate gelatin.

Now a little theory. Sweet liquids are heavier than unsweetened ones. Therefore, the syrup really pour in a separate layer on the bottom of the glass, and the juice - on top. It is impossible to do the opposite when the lower layer is not frozen - the syrup will pass through the juice and lie on the bottom. Those. if you want to make jelly where the transparent syrup layer is at the top and the opaque from the juice is at the bottom, you will first have to let the lower unsweetened harden, and only then pour the top sweet. But the pair “sweet at the bottom - not sweet at the top” can be poured immediately, and they will not mix.

We calculate the gelatin according to the instructions on the package. Since there may be some amount of liquids that is inconvenient for calculations without a residue, keep in mind the following rule: for the lower, more sweet layer, you should take more gelatin than normal, and for the upper, unsweetened, CAN be less. Those. I have 3 sheets of gelatin on the bottom layer for 200 ml of syrup, and 5 sheets on the top for 500 ml of juice.

Soften gelatin in cold water according to the instructions on the package (normal - 5 minutes). Each liquid has its own portion of gelatin, but then how to divide it?

Wring out the excess liquid and melt the gelatin at the minimum microwave power in series of 15 seconds. Twisted for 15 seconds, mixed, if the gelatin did not completely dissolve - another 15 seconds twisted. In no case do not overheat! Gelatin should dissolve completely and turn into a clear liquid.

In warm gelatin in small portions with continuous stirring, pour the syrup. Not vice versa, it is the syrup in gelatin. If you do the opposite, then the warm gelatin in a colder liquid will harden itself, and not bind it.

We do exactly the same with juice: slowly pour juice into warm gelatin, stirring it all the time.

If canned fruits were large pieces, then cut them into smaller ones. Here I took 4 halves of canned peaches for 4 cups of jelly, i.e. total - 3 whole peaches.

We spread the fruit slices to the bottom of the glass cups and pour them with syrup with gelatin so that the fruits are completely covered.

Pour juice with gelatin over a spoon. If suddenly someone does not know how it is "on a spoon" - its tip rests against the wall of the glass somewhere on the same level with the surface of the lower liquid and begins to pour a thin stream into the upper spoon in a thin stream. As a new liquid level rises, the spoon is gradually raised up.

We place fruit jelly with gelatin in a cold place and let it freeze. For about 6 hours, it grasps even simply in a cold room, in the refrigerator - faster.

Enjoy your meal!

Jelly is that rare dessert that can be eaten in unlimited quantities with virtually impunity. Unlike cakes or pastries, which contain a lot of fats in the form of butter, condensed milk or the same nuts, jelly has very few calories. It is made from fruits or milk, which contain a minimal amount of fat, or do not have it at all.

There are two main types of jelly - based on natural pectin or thickeners such as gelatin or agar-agar. Pectin contains apples, black and red currants, plums, cherry plum and some other fruits and berries. Jelly from these products is very soft and delicate. It is stored for a long time and has a large number of useful trace elements. Pectin itself serves as a kind of “broom”, which removes all waste products from the body.

Jelly from agar-agar or gelatin can be a completely artificial product, that is, include only sugar, thickener, dyes and water. It looks stiff and glassy. Despite the lack of other ingredients, it also bears a benefit. Gelatin and agar agar also bind harmful substances, which are then removed.

There is also a combined version of jelly, when fresh berries and fruits are used for its preparation, and the filling is prepared on the basis of juice and a thickener. Gelatin is most often used as the latter, since agar-agar from algae is not very common in home cooking.

The popularity of fruit jelly recipes is easy to explain. This is the easiest and cheapest way to prepare an interesting and beautiful dessert that will suit all family members. He will be appreciated by both losing weight mom and demanding baby. The rest of the household will also not remain indifferent to the low-calorie and vitamin dish, which is available in any season.

Transparent jelly with fruits

Bright portioned jelly for a children's holiday. Fruits for dessert are suitable for any. Its main charm is in beautifully sliced \u200b\u200bproducts. Thanks to special tools for home carving, instead of the usual cubes and slices, you can make crescents, stars, suns and even snowflakes.

The dosage of products is indicated for approximately 4 servings.

List of ingredients:

1. Gelatin - 1 pack
2. Water - 400 ml.
3. Honey - 100 g.
4. Sugar - 100 g.
5. Vanillin.
6. Pear "Duchess" or "Conference" - 1-2 pcs.
7. Strawberry - 150 g.
8. Melon - 150 g.
9. Grapes "Kishmish" - 150 g.
10. Apricot - 150 g.

Cooking method:

• Dissolve honey in a water bath. Pour in water, add sugar, vanillin to taste, mix and bring to a boil over low heat.
• Separately, pre-soak gelatin in warm water, following the instructions on the bag. Combine it with light honey syrup and cook for a couple of minutes.
• Peel the pear and, with the help of a vegetable peeler, chop on thin plates - crescents.
• Apricot also peeled and divided into quarters, and grapes into halves.
• Cut strawberries into small cubes. Melon to choose a dessert spoon so that you get neat balls.
• Put fruit in the following forms in the following combination: melon balls with grapes, pear plates with strawberry cubes and apricot quarters with strawberry cubes.
• Pour the resulting fruit assortment with a honey base and refrigerate for solidification.

Festive jelly with fruits and yogurt

The recipe itself is simple, unusual is given to it by the filling method. For this dish you will need large glasses with a slightly narrowed neck. Two types of jelly are poured into them diagonally. Usually it is fruit and milk jelly, but it is quite possible to experiment exclusively with fruit varieties.

The dosage of the products is indicated approximately for 8 servings.

List of ingredients:

1. Gelatin - 1 pack
2. Grape Juice - 400 ml.
3. Natural whipped cream - 200 ml. or
4. Kiwi - 4 pcs.
5. Natural Yogurt - 150 g.
6. Sugar to taste.
7. Seedless Grapes - 150 g.
8. Vanilla sugar.
9. Lemon zest.
10. Cinnamon.

Cooking method:

• A quarter of the grape juice is slightly warmed up and soak gelatin in it. Boil the remaining juice over low heat and add the prepared quarter with gelatin and sugar.
• Often stirring to achieve complete dissolution of gelatin. Boil the juice for 3-4 minutes and remove from heat. Strain from lumps.
• Chopped kiwi, divide the grapes into halves.
• Put the fruits on the bottom of the glasses (about a third of the volume) and pour over the gelling base. Glasses set at an angle and put in the refrigerator for solidification.
• Mix yogurt or whipped cream with vanilla sugar, gelling juice and pour into glasses according to the level of the frozen mixture with grapes and kiwi.
• Sprinkle with cinnamon and garnish with thin spirals from the peel of a lemon.

Natural jelly from apples

An old recipe for jelly, when no one else knew about gelatin. Naturally, before, citric acid was not added to the dish, but with it it turns out more delicious. Harvesting perfectly comes from soft, very ripe sugar apples. The dosage of products is indicated approximately for 10 servings or for 2-3 half-liter cans.

List of ingredients:

1. Soft apples - 1 kg.
2. Sugar - 1 kg. (ratio to juice 1 to 1).
3. Water - 1 l.
4. Citric acid - 0.25 tsp.

Cooking method:

• Rinse the apples, cut off all the bad parts, divide them into quarters and put them directly into the saucepan with the seeds.
• Pour in water and simmer over low heat for about half an hour. Line the colander with a gauze cut and discard the boiled apples on it so that all the liquid obtained is glazed. Keep it up for about an hour.
• Assess the amount of juice and dissolve the appropriate amount of sugar in it. For example, one and a half liters of juice will require about 1.5-1.8 kg. Sahara.
• Wipe the remaining unboiled apples through a fine sieve. Put the resulting mashed potatoes to the side for the time being.
• Boil juice with sugar and citric acid over very low heat until syrup, constantly draining the foam. Then add mashed potatoes and darken for about 10 minutes.
• Pour in baking tins or roll into cans. Banks themselves do not need to turn over after capping.

Jelly with citrus and red currant berries

Delicate sweet and sour redcurrant jelly with slices of sweet green grapefruit and juicy bright oranges. The dosage of products is indicated approximately for 4 servings of 200 g.

List of ingredients:

1. Redcurrant - 500 g.
2. Green Grapefruit Sweetie - 1 pc.
3. Orange - 1 pc.
4. Sugar - 200 g.
5. Vanillin or cinnamon - optional.
6. Water - 400-500 ml.
7. Citric acid - at the end of a teaspoon.

Cooking method:

• Sort the berries, rinse well and mashed with a hand blender along with sugar.
• Pour the puree with water and put on a slow fire. If you want a less thick and more transparent jelly, then the mixture of mashed potatoes and water should be filtered through gauze.
• Soak gelatin in a small amount of hot water, taking it per 1 liter. water. After it gets wet well, it needs to be filtered. Add the resulting liquid to the currant puree.
• Cook for a couple of minutes, then remove from heat.
• Disassemble the grapefruit and orange into slices, which are cleaned of hard films. The resulting pulp is divided into small pieces and put in portioned molds.
• Top with a slightly cooled currant base. It is impossible to fill with boiling liquid, since citrus fruits can acquire a bitter taste.
• Put in the refrigerator and achieve complete solidification.

Christmas tangerine jelly

Golden jelly for a bright New Year's table. It can be made not only from tangerines, but also from other sweet citrus fruits. The dosage of products is indicated for approximately 6 servings of 150 g each.

List of ingredients:

1. Tangerines - 10 pcs.
2. Water - 250 ml.
3. Sugar - 200-250 g.
4. Gelatin per 1 liter. liquids.
5. Confectionery confetti from mastic.
6. Chocolate.

Cooking method:

• Wash three tangerines with soap to remove the preservative from the skin and gently wipe the zest from them. Peel and pass the tangerines through a juicer.
• Put the juice on a very slow fire.
• Heat the water and soak the gelatin in it. Strain and pour in the juice. Bring to a boil and immediately remove from heat. Add the zest to it.
• The mixture should be allowed to cool to a temperature slightly above room temperature (the jelly starts to thicken slightly) and pour chocolate and mastic confetti grated on a coarse grater into it. If the temperature of the mass is higher, then the decorative fillers simply melt.
• Quickly pour into portioned molds and put in a cold place until completely solidified.