Jelly is a cool dessert, which is prepared on the basis of gelatin. Sweeteners in this product can be fruit jam, slices of fresh berries, chocolate, condensed milk, candied fruit. Both in everyday use and on a festive day, such a dish will not leave anyone indifferent. Consider the basic recipes in order.

Chocolate jelly

• vanilla essence - 1 drop
• granulated sugar - 130 gr.
• gelatin - 12 g.
• dark chocolate - 70-80 gr.
• cream with a fat content of 20% -350-400 ml.

1. Fill the gelatin with water and let it swell. Take a small pan, mix cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until the sugar has dissolved.
2. Set the pan aside from the burner and add the chocolate to the mixture, after grinding it into small pieces. Stir the mixture until the chocolate melts.
3. When the gelatin swells, add it to the chocolate mass and mix well. For the convenience of the procedure, use a whisk, so you will avoid the formation of lumps.
4. Pour the prepared mixture into molds. Allow the mixture to cool, then put it in the refrigerator to completely solidify for 2-3 hours.

Strawberry Jelly

• granulated sugar - 70-80 gr.
• drinking filtered water - 50-60 ml.
• cool boiling water - 250 ml.
• strawberry jelly - 70g.
• instant gelatin - 15g.
• strawberries - 300 gr.

1. Rinse the berries, peel off the leaves and leave to completely drain on a colander or sieve. Strawberry jelly pour boiling water, add sugar and stir.
2. In a separate container, dissolve the gelatin in filtered water. After that, grind the berries, turning them into mashed potatoes using a blender.
3. Heat the gelatin on the stove, not boiling. Then add it to the cooled strawberry jelly. Make sure that all the grains are dissolved and the mass becomes homogeneous.
4. Pour the resulting mixture into a prepared container. Refrigerate for a couple of hours until solidified.

Grape jelly

• grape juice (red) - 350 ml.
• red grapes - 120 gr.

1. Fill the pan with juice and heat it to 50-55 degrees. After that, remove the container from the burner and add the gelatin, stirring until it is completely dissolved (in case you use ordinary gelatin, but not instant).
2. Cut the berries of the grapes in half, then place them in the jelly molds. As a dessert, you can use any kind of fruit.
3. Pour the grapes and gelatin with juice, then leave to cool to room temperature. Place in the refrigerator to fully harden for 1-2 hours.

• sour cream with a fat content of 20% - 300-350 gr.
• orange - 2 pcs.
• kiwi - 2 pcs.
• fruit jelly (in bags) - 2 pcs.

1. For the preparation of jelly, any seasonal fruit is suitable for this recipe. The best option is obtained from summer fruits, and in winter you can use kiwi, orange, etc. Create your own unique taste, delight loved ones with a unique dessert.
2. To get four servings of the composition, you will need 2 packs of 100 g fruit jelly, orange, kiwi and sour cream 20% fat.
3. First, dissolve the powdered jelly in the manner specified in the instructions. In most cases, the powder is poured 350-400 ml. boiling water. Mix well with a whisk so that the contents come out without lumps.
4. Cherry jelly will help you to give a beautiful color. Pour 200 ml. boiling water a bag of loose composition and add sour cream. Lumps may form in such a mass; there is no reason for concern. During cooking, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
5. In pre-prepared containers, chop peeled fruits. Lay them on the bottom of the pan and fill with a transparent layer of jelly. Store in the refrigerator until fully frozen. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Before serving, garnish the jelly with fruit slices and a mint leaf.

Condensed Jelly

• condensed milk - 300-350 gr.
• instant gelatin - 30 gr.

1. First of all, take care of the quality of gelatin and condensed milk. Pick an additive to such a dessert to your taste. It can be a biscuit, berries or chocolate.
2. Take a pan, fill it with 100-120 ml of water. Then heat the liquid and mix with a portion of gelatin. Do not remove the composition from the fire until the mass becomes homogeneous (without lumps).
3. When the first part is ready, add the condensed milk to the resulting mass and beat well. Do not let the mixture boil, remove from the stove at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Put in the refrigerator for complete solidification. Before serving, garnish the jelly according to your personal preferences.

Cocoa Milk Jelly

• granulated sugar - 60 g.
• gelatin - 25 gr.
• milk - 500 ml.
• cocoa - 70 gr.

1. Pour gelatin into water, leave to swell for a while. Mix cocoa with milk in such a way as to avoid clumping.
2. Bring the milk to a boil. Add sugar to taste. Heat gelatin, but do not boil. Pour into cocoa, then mix well.
3. Pour the resulting mass into molds and put to cool in the refrigerator for 1 hour.

• cottage cheese - 250 gr.
• gelatin - 10 gr.
• milk - 150 ml.
• granulated sugar - 120 gr.
• sour cream - 120 gr.

1. To prepare a gentle jelly, you need soft airy cottage cheese. Pour the gelatin with warm milk and wait for the swelling.
2. Beat sugar with a blender or whisk, add the cottage cheese and sour cream, bring the mass to homogeneity. Add ready-made gelatin with milk to the curd mixture.
3. Mix well with a whisk. Then distribute the mixture over the pots and put in the refrigerator for 1 hour until fully cooked.

Ryazhenka jelly with dried apricots

• granulated sugar to taste
• gelatin - 25 gr.
• dried apricots - to taste
• fermented baked milk ("Snowball") - 0.5 l.

1. Pour gelatin with filtered drinking water (about 120 ml.), Then leave to swell for 30-40 minutes. To soften, fill in dried apricots with hot water, wait 5 minutes. In case the fruits are soft, wash them in advance.
2. Chop dried fruit into small pieces. Heat the gelatin on the hotplate, but do not let it boil. Add the composition to the fermented baked milk, sweeten to taste. Stir the resulting mass by removing lumps.
3. Pour dried apricots slowly, not forgetting to stir. Pour the mass into a prepared container. Put in the refrigerator for a couple of hours to set.

• cream - 100-150 ml.
• fruit jelly concentrate - 200 gr.
• water - 0.5 l.

1. Divide fruit powder jelly into 3 parts. Dissolve in hot water following the instructions. The density of jelly will depend on the amount of liquid. Pour the first layer on the tins and put in the refrigerator.
2. Heat the cream on the stove and add any other color. Then fill with a second layer and leave to harden. Experiment with layers, but don't forget to let them freeze.

Milk jelly with chocolate

• instant gelatin - 20 gr.
• granulated sugar - 50 gr.
• milk - 0.5 l.
• dark chocolate - 70 gr.

1. Soak gelatin in 30 ml. warm water. Heat milk in a heat-resistant container, but do not boil.
2. Chop the chocolate, put it in the microwave. Add 200 ml. put in the microwave for 1.5 minutes to let the chocolate melt.
3. Pour 150 ml into gelatin. milk, put in the microwave for 3 minutes. After that, remove the resulting mass, knead until smooth. If necessary, strain the composition through a sieve.
4. To make more milk, rather than chocolate jelly, you need to add 1/3 of the gelatin to the chocolate container. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until smooth.
5. In a pre-prepared container, layer by layer, start pouring jelly until it runs out. Above all, do not forget to leave each layer until completely hardened. Jelly can be decorated with grated chocolate or nuts.

• granulated sugar - 40 gr.
• orange juice - 400 ml.
• instant gelatin - 10 gr.

1. Take a small container and pour orange juice into it, add sugar. Heat the composition over low heat until the sand has dissolved. Do not forget to stir constantly, the temperature of the product should not exceed the mark of 50-60 degrees.
2. Pour gelatin into the bucket and mix well, dissolving all the lumps. After this, remove the container from the burner and pour it into a suitable dish.
3. Put the cooled mass in the refrigerator for 4 hours. When the dish is ready to eat, sprinkle it with coconut or chocolate chips.

Jam jelly

• filtered water - 700 ml.
• citric acid to taste
• jam - 200 gr.
• granulated sugar to taste
• gelatin - 30 gr.

1. Pour the jam into a heat-resistant ladle and dilute it with hot water, after removing all the fruits. Stir the resulting liquid, leave on the burner until it boils. Stew for about 6 minutes over low heat. Add citric acid and sugar to taste. Cool the finished mass to 50 degrees.
2. Add instant gelatin to the mixture. Stir the resulting mixture until smooth. Put previously extracted fruits from jam in tins, pour jelly. Cool and refrigerate for 3 hours.

Jelly bird's milk

• instant gelatin - 40 gr.
• butter - 60 gr.
• granulated sugar - 300 gr.
• sour cream - 450 gr.
• filtered water - 400 ml.
• vanilla to taste
• milk - 100 ml.
• cocoa - 40 gr.

1. Take 250 ml of hot water, dissolve in it butter and cocoa. Pour in milk and sugar; the taste should resemble a chocolate cocktail.
2. Slowly add gelatin to the hot chocolate mixture while stirring. Make the mixture homogeneous. Cool the mass and pour into the cells of the mold.
3. Place the composition in the cold until hardened. Next, proceed with the preparation of the second layer - vanilla. Combine vanilla sour cream and sugar, knead with a mixer until smooth.
4. Add the remaining gelatin in 150 ml. boiling water. Pour the gelatin into the mixture while continuing to beat. Make sure the mass is well mixed.
5. At the end of cooking, add the sour cream to a chocolate-coated jelly cake mold. Leave to freeze in the cold.

It’s easy to make jelly at home, if you follow practical recommendations. Consider a recipe for goodies with chocolate, fresh or frozen strawberries, and grapes. Make jelly based on condensed milk, fat sour cream, cocoa powder, cottage cheese, orange juice, and compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly

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

In this recipe, approximate norms are suggested based on the instructions for a particular gelatin powder.

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

Next, prepare juices, on the basis of which jelly will be prepared. Juices can be either packaged or cooked at home. There is no clear framework for the combination of types of juices, it all depends on your preferences. The only thing is that the juices contrasting in color will look spectacular. But if you want to make jelly of one kind, this question should not worry you.

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

With the next layer, you need to do the same, pour the cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Gently pour cherry juice onto a well-cured pineapple layer. Top can be decorated with berries or fruits.

It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, in a pineapple layer, dip the pineapple slices, and in the cherry layer - cherry. This will not only decorate the dessert, but also determine the type of jelly.

Bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, dairy products (kefir, sour cream, cottage cheese and milk) are used as a basis. The treat can have a portioned serving or be cooked in the form of a cake. The main thing is that it will not take a lot of time to create this delicious beauty, and all the subtleties will be described below.

In cooking, several gelling substances are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin obtained from animal raw materials.

The latter product is most often found in recipes. Therefore, before you start how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since then it can be easily drained. For powder or granules of the product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling times may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the dates that are indicated on the package.

Melt the moist gelatin to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave “Defrost” mode. After that, gelatin is completely ready for further use.

Fruit Juice Jelly with Gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a basis allows you to get a bright treat with a rich fruity taste.

In the formulation of jelly from juice, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml of water;
• sugar to taste if the juice is not sweet enough;
• 25 g of gelatin.

Cooking Technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and send to the stove, wait for the boil and boil for about ten minutes.
3. If the gelatin is already swollen, but there is water left, gently drain it. Remove the hot juice from the heat and transfer the gelatin into it, mix the jelly base until all the particles of gelatin have dispersed.
4. Pour the slightly cooled mixture over the prepared molds. If desired, you can decorate with fresh fruit. Allow dessert to solidify completely in the refrigerator.

Jam recipe

Cherry, raspberry or other jam can be the basis of a refreshing summer treat - jam jelly. If there are pieces of fruit or whole berries in the workpiece, they will add zest to the dessert.

The list of ingredients required for jelly:

• 200 ml of jam;
• 100 g of sugar;
• 500 ml of water;
• 25 g of gelatin.

Working process:

1. Prepare gelatin for further use (soak and dissolve to a liquid state) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water indicated in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything in the tins and put in the refrigerator for four hours until it sets completely. Serve with ice cream or whipped cream, garnish with a sprig of mint.

Cooking from sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, not fat homemade sour cream, but a store product with a fat content of 15% is ideal for its preparation.

To prepare a gentle sour cream dessert on gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g of sugar;
• 10 g vanilla sugar;
• 30 g of gelatin.

The sequence of actions:

1. So that sugar dissolves faster in sour cream, and gelatin does not curl in it, lumps all the ingredients of the dessert in advance from the refrigerator, allowing them to warm to room temperature.
2. Beat sour cream with a mixer in a lush mass, adding a little vanilla and regular sugar.
3. When all the grains are dispersed in the dairy product, transfer a couple of spoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Arrange the sour cream jelly in a bowl and put in the cold until it hardens. Part of the jelly can be dyed with cocoa in brown and laid out in a mold, like a multi-colored dough when baking a Zebra cake. You can also make a puff dessert, alternating fruits (any other than kiwi and pineapple) and jelly.

Homemade Milk Jelly

For the simplest milk jelly, only three components are needed: prepared gelatin, milk and sugar. But this low-calorie dessert can be diversified by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For classic homemade milk jelly, take:

• 200 ml of milk;
• 4 yolks;
• 100 g of sugar;
• 10 g of gelatin;
• vanilla powder to taste.

Cooking:

1. Put milk on the fire and bring to a boil. Meanwhile, pour sugar and vanillin into the yolks, grind everything until a homogeneous creamy mass.
2. Pour hot milk to the yolks with sugar, stir until smooth. Then put the swollen gelatin and warm it up a bit with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into the prepared dry container and, after it has become room temperature, put it in the refrigerator until it is completely stabilized.

Jelly can be served in bowls, cups or other cookie cutters in which it hardens, or you can dip the cookie in hot water for a couple of minutes and gently remove the jelly on a plate. This creates more opportunities for spectacular presentation.

How to make compote dessert

As for the use of winter preparations for the preparation of summer desserts, it is possible to cook not only jelly from jam, but also from compote. A special taste of the dish can give a pinch of citric acid, vanilla or cinnamon.

The ratio of components for jelly from compote will be as follows:

• 500 ml of compote;
• 30 g of gelatin.

Cooking process:

1. Strain compote to filter fruits and berries. Pour the required amount of liquid and pour gelatin on it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and warm, not allowing boiling, until all grains are completely dissolved.
3. Pour half the jelly base into silicone muffin tins and send to the refrigerator, filling them to the middle.
4. When the jelly in the molds hardens, put on it the berries from the compote and pour the remaining jelly. Serve after solidification, taking out of the molds.

Kefir variant

Following the same principle as sour cream jelly, a dessert is prepared on the basis of another sour-milk product - kefir. The dish can be just white, or you can cook a beautiful multi-colored treat using food colors, but even without them you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml of kefir;
• 120 g of sugar;
• 100 g of dark chocolate without additives;
• 15 g of gelatin;
• 3 g of vanillin.

Recipe step by step:

1. Beat the yogurt at room temperature with a mixer operating at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, inject the prepared gelatin. The jelly base is divided into two equal parts.
3. To serve take beautiful wine glasses on the leg. Fix them in a horizontal position at an angle so that you can fill half with liquid. Pour vanilla jelly on kefir and put in the cold.
4. Melt the chocolate bar in a steam bath and introduce into the second part of the jelly, whipping the mass with a mixer. When the white part hardens, place the glasses vertically and fill them with chocolate jelly, after hardening of which, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can be prepared only on the basis of cottage cheese, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more tender curd dessert, more like a souffle.

For cottage cheese jelly with a delicate creamy taste, take:

• 900 g of soft diet cottage cheese;
• 100 ml of vanilla syrup;
• 20 g of vanilla sugar;
• 16 g of gelatin;
• 250 ml of fatty cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour in the vanilla syrup and grind it with a hand blender until smooth. Next, introduce the prepared liquid gelatin and mix everything again with a blender.
2. Beat the chilled cream until persistent peaks with vanilla sugar. In order not to refill the cream and dissolve all the particles, sugar can be ground in a coffee grinder into powder.
3. Then gently mix both masses (creamy and curd) with a spatula. Arrange on prepared containers and after hardening you can enjoy creamy curd tenderness.

From strawberries at home

In the strawberry season, it will be a big mistake not to try to make delicious jelly from juice and whole strawberries.

To prepare it you will need:

• 550 g of strawberries;
• 220 g of granulated sugar;
• 200 ml of cold water;
• 15 g of gelatin.

We prepare strawberry dessert as follows;

1. Strawberry berries, sort out to remove the stalks, rinse and pat dry on a paper towel. Squeeze the juice from about half of the total number of berries.
2. Pour the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, decant the broth, and carefully arrange the berries in cookie cutters.
3. Prepare gelatin using a strawberry broth. Combine the dissolved thickener with strawberry juice and pour berries on it, and after waiting when everything hardens, you can proceed to the tasting.

Cranberry stepping

The jelly recipe with gelatin and cranberries allows you to get not only very useful, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that mashed berries do not give in to the influence of high temperatures, and pink airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g of fresh or frozen cranberries;
• 100 g of sugar;
• 500 ml of water;
• 10 g of gelatin.

Stages of cooking:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. Cranberry berries, if a frozen product is used, thaw beforehand, then rinse, dry and puree using a blender.
3. Wipe the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and put on fire, and mashed mashed potatoes will need a little later.
4. Pour sugar into boiled water with a cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools down a little, introduce swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into portioned dishes without adding a few centimeters to the edges, and refrigerate until completely frozen.
7. The remaining part of the jelly is cooled to a state of liquid jelly and beat with a mixer into the foam, which is then distributed over the frozen jelly, and again put the dessert in the refrigerator.

Homemade Plum Treat

Plum, along with other fruits and berries, can also be an excellent basis for a delicious sweet and sour jelly.

In this case, you need to take:

• 150 g ripe plum fruits;
• 100 g of sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml of drinking water;
• 20 g of gelatin.

Homemade plum jelly gelatin recipe in steps:

1. After removing the seeds, cut the washed plums into small pieces, pour 0.5 l of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare a prescription amount of gelatin.
3. Pour hot plums in syrup into a blender bowl and beat into a homogeneous homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent for 2-4 hours in the cold.

Cherry Jelly with Gelatin

This dessert looks like an expensive restaurant dish, if you pour it in a bowl and decorate with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

Product List:

• 300 g of cherries;
• 150 g of sugar;
• 600 ml of water;
• 20 g of gelatin.

How to cook:

1. Pour the gelling component into 100 ml of water and leave it saturated with moisture. Depending on the product used, it will take up to half an hour.
2. Put the remaining water and sugar in a pan of proper displacement, stir and put on fire.
3. While the syrup is boiling, remove the seeds from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, transfer the swollen gelatin to them, which is mixed until smooth. After that, it remains only to pour the jelly on the bowls and let it freeze.

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.

Fruit jelly  - this is the taste of childhood. Jelly candies, ice cream with jelly cubes, jelly sticks, and, of course, jelly, as an independent dish.

Everyone remembers what it is: a soft, gelatinous mass, possessing a resembling elastic consistency that is achieved by adding gelatin.

Despite everything, some citizens still believe that jelly is a harmful and high-calorie powder dish, diluted with water, although in fact this dessert, if prepared according to a recipe, is one of the most useful and absorbed by the human body.

And among the components for its preparation, most of it is natural products. As a rule, these are various berries and fresh fruits, but often juices are also used in the recipe. In this recipe we will consider just such recipes.

The classic way to make fruit jelly

The “classic” jelly recipes, dating back to the time of old Europe, are freshly squeezed juices mixed with sugar, cooked and preserved.

The reason for this is well known: in those days, gelatin, as a natural culinary component, did not exist yet, and therefore cooks used the natural properties of some berries and fruits - for the most part these were juices of a number of fruits with pectin.

So, for example, the most popular ingredients for classic jelly were such berries as: black currants, blueberries, lingonberries, strawberries, cherries, currants and others.

By the twentieth century, the mass production, distribution and easy availability of gelatin allowed culinary specialists to make jellies from virtually any ingredient, including no fruit at all.

However, it is fruit jelly that is considered the most canonical and well-known version of jelly. Recipe for its preparation withgelatin  already far from as primitive as old recipes. And now you will learn how to make such a jelly. Cooking time: 60 minutes (average).

Ingredients:

• Large red apple and pear
• A handful of fresh berries: strawberries, strawberries, or cherries
• Three tablespoons of gelatin
• Half a cup of granulated sugar

Cooking:

The fully dissolved gelatin mass must be mixed with sweet syrup, and then allowed to cool. When everything is ready - pour the jelly into the molds, on top of the fruits and berries. Put dessert in the fridge on 4-5 hoursand the best thing is for the whole night.

In the morning you can enjoy the legendary dessert, and even natural, and prepared with your own hands ..

Fruit Jelly Recipe for Keeping Fit

How to make a delicious dessert with sour cream?

There are many jelly recipes that are fundamentally different from each other and are similar in only one unchanging aspect: gelatin is used as a component in each individual recipe.

Since the potential of gelatin and its culinary use were discovered relatively recently, for a long time such dishes as, for example, “milk jelly” were impossible - after all, everyone knew that jelly is a fruit dessert.

Now, thanks to the addition of gelatin, we can prepare a jelly delicacy without any fruit (although there is an opinion that without fruit it is not very tasty). And we will consider one of these recipes below. Total cooking time: 5-6 hours.

Ingredients:

• Fresh sour cream of medium fat content - 300-350 grams
• Sugar - 100 grams
• Vanilla Sugar - Half a Teaspoon
• 20-25 g. Gelatin
• Optional: juice from fruits or berries. You can also use plain water
• A handful of prunes

Cooking:

You can also use the same container as the form in which you prepared the jelly - accordingly, this container must be placed in the refrigerator. At the same time, pulling the container out of the refrigerator, it should be lowered to ten to fifteen seconds  in a bowl of hot water so that you can remove the jelly from a heated container.

Jelly is served with fresh berry or fruit slices, decorated with sweet powder, powdered sugar and the like confectionery additives.

Video recipe for delicious mulberry jelly

Mashed jelly - what will you need for cooking?

Total cooking time: it takes several hours to fully prepare, of which yours take about half an hour.

Ingredients:

• Sugar - 40 grams
• 100 grams of fresh fruit or berries: apples, pears, cherries, strawberries, strawberries, etc.
• Gelatin - 5 g
• Optional: Whipped cream - 50 g
• Optional: confectionery spices: vanilla, cinnamon, nutmeg

Cooking:

However, excessive supersaturation with sugar can really ruin the taste of jelly, which is already quite sweet. When working with spices is important moderation.