How to make jelly

The sweetness in the form of jelly is very popular all over the world, because it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These ingredients help to achieve the required consistency. To make the dessert tasty, you need to follow some rules on how to make jelly:

Many housewives buy ready-made powders, since it is easy to prepare from them. The difference lies in the benefits of the product. At home, you can come up with many options: the unctuous base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other soda (the child will love the Cola dessert). Add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé as a filler.

The product can be used as an independent dish. The sweetness prepared for the winter is recommended to be used for breeding fruit drinks and making jelly. If you haven't canned compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery: cakes and pastries. Jelly brings lightness and is a bright decoration element.

How to dilute gelatin

An important part of the process of making gelatin jelly is diluting the thickener. The correct proportions will help create a delicious dessert:

• Maintaining the correct proportions is important. Dilute the gelatin powder at the rate of 5 g per 50 ml of water.
• It is necessary to fill in the crystalline substance with boiled water, which must first be cooled. The gelatin will swell from half an hour to 40 minutes.
• Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
• The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

It is better to make sweetness that has a natural taste and aroma in your own kitchen. The process of its preparation is not laborious, it does not take much time. You can find a huge number of recipes for the dish, all this due to the variety of ingredients that are suitable for use. You can take jam, juice or compote as a basis.

How to make juice jelly

To make a juice-based jelly candy, you will need the following ingredients:

• fruit or berry juice - 1 liter;
• gelatin - 4 tsp.

How to make gelatin jelly with a juice base:

How to make fruit jelly

Many recipes: http://www.povarenok.ru/recipes/dishes/sweet/?searchid=865

For a dessert with fruit filling, you will need the following ingredients:

1. food gelatin - 4 tsp;
2. juice - 400 ml;
3. fruit to taste;
4. granulated sugar.

Step-by-step instructions on how to make fruit jelly:

How to make jam jelly

The way to make gelatin jelly with jam will require the use of ingredients:

1. water - 1 tbsp.;
2. jam - 2 tbsp.;
3. gelatin - 5 tsp

Technology, how to make jelly from jam:

• Separate the jam syrup from the berries (if any). Dilute the first component with water. Dilute the gelatin as directed on the package.
• Place the swollen gelatinous mass in a saucepan, heat until it becomes liquid.
• Add jam and berry syrup, stir.
• Distribute the finished substance into the forms.
• Leave to harden in the refrigerator for a couple of hours.
• 
  Video here: https://www.youtube.com/watch?v=smtB59iHk4M

Jelly is a cool dessert made with gelatin. The sweeteners in this product can be fruit jam, pieces of fresh berries, chocolate, condensed milk, candied fruit. Both in everyday use and on a holiday, such a dish will not leave anyone indifferent. Let's look at the basic recipes in order.

Chocolate jelly

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

1. Cover the gelatin with water and let it swell. Take a small saucepan and combine the cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until the sugar dissolves.
2. Move the pan away from the burner and add chocolate to the mixture, after chopping it into small pieces. Stir 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 to avoid the formation of lumps.
4. Pour the prepared mixture into molds. Allow the mass to cool, then put it in the refrigerator to solidify for 2-3 hours.

Strawberry jelly

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

1. Rinse the berries, peel off the leaves and leave to drain completely in a colander or sieve. Pour boiling water over strawberry jelly, add sugar and stir.
2. In a separate container, dissolve the gelatin in filtered water. After that, grind the berries, turning them into puree 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 dissolve and the mass becomes homogeneous.
4. Pour the resulting mixture into a previously prepared container. Refrigerate for a couple of hours until solidification.

Grape jelly

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

1. Fill a saucepan with juice and heat it to 50-55 degrees. After that, remove the container from the burner and add the gelatin, stirring it until completely dissolved (in case you are using regular gelatin, not instant gelatin).
2. Cut the grapes in half, then place in the jelly molds. You can use any kind of fruit as a dessert.
3. Pour juice over the grapes and gelatin, then leave to cool to room temperature. Place in refrigerator to harden completely 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. Any seasonal fruit is suitable for making jelly according to 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 100g fruit jelly, orange, kiwi and sour cream 20% fat.
3. First of all, dissolve the powdered jelly in the way indicated in the instructions. In most cases, the powder is poured into 350-400 ml. steep boiling water. Stir well with a whisk to make the contents lump-free.
4. Cherry jelly will help to give you a beautiful color. Pour in 200 ml. boiling water in a sachet of loose composition and add sour cream. In such a mass, lumps can form, there is no reason for concern. During the preparation process, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
5. Cut the peeled fruits into a pre-prepared container. Place them on the bottom of the mold and fill them with a transparent layer of jelly. Refrigerate until solidified. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Garnish the jelly with fruit pieces and a mint leaf before serving.

Jelly with condensed milk

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

1. First of all, take care of the quality of gelatin and condensed milk. Choose the addition to such a dessert to your taste. It can be biscuit, berries, or chocolate.
2. Take a saucepan and fill it with 100-120 ml of water. Then heat the liquid and mix with a serving of gelatin. Do not remove the composition from the heat until the mixture is smooth (no lumps).
3. When the first part is ready, add condensed milk to the resulting mass and beat well. Do not allow the mixture to boil, remove from the stove at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Refrigerate to solidify. Garnish with the jelly according to personal preference before serving.

Milk jelly with cocoa

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

1. Pour gelatin into water, let it swell for a while. Mix cocoa with milk in such a way as to avoid clumping.
2. Bring milk to a boil. Add sugar to taste. Heat the gelatin, but do not boil. Pour in cocoa, then stir 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 make tender jelly, you need soft fluffy cottage cheese. Pour warm milk over the gelatin and wait until it swells.
2. Beat sugar with a blender or whisk, add cottage cheese and sour cream, bring the mass until smooth. Add the prepared gelatin with milk to the curd mixture.
3. Stir well with a whisk. Then distribute the mixture over the bowls and refrigerate for 1 hour until fully cooked.

Fermented baked milk jelly with dried apricots

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

1. Pour the gelatin with filtered drinking water (about 120 ml.), Then leave to swell for 30-40 minutes. To soften, pour dried apricots with hot water, wait 5 minutes. If the fruits are soft, wash them in advance.
2. Chop dried fruits into small pieces. Heat the gelatin on a hotplate, but don't let it boil. Add the composition to the fermented baked milk, sweeten to taste. Stir the resulting mass to remove any lumps.
3. Add dried apricots slowly, not forgetting to stir. Pour the mass into a prepared container. Refrigerate for a couple of hours to harden.

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

1. Divide the fruit jelly powder into 3 parts. Dissolve in hot water following directions. The density of the jelly will depend on the amount of liquid. Pour the first layer into molds and refrigerate.
2. Heat the cream on the stove and add any other color. Then fill with a second coat and leave to harden. Experiment with layers, but remember 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, place in a microwave-safe bowl. Add 200 ml. milk, put in the microwave for 1.5 minutes to melt the chocolate.
3. Pour 150 ml into the gelatin. milk, place in the microwave for 3 minutes. After that, take out the resulting mass, mix until smooth. If necessary, strain the composition through a sieve.
4. To make more milk jelly, not 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, start pouring the jelly in layers until it runs out. Most importantly, 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 mixture over low heat until the sand dissolves. Do not forget to stir constantly, the temperature of the product should not exceed 50-60 degrees.
2. Pour gelatin into a ladle and mix well to dissolve any lumps. Then remove the container from the burner and pour into a suitable container.
3. Place the cooled mass in the refrigerator for 4 hours. When ready to eat, sprinkle with coconut or chocolate chips.

Jelly from jam

• 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 with hot water, after removing all the fruits. Stir the resulting liquid, leave on the burner until it boils. Simmer 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 the previously extracted fruits from the jam in tins, pour the jelly. Cool and place in refrigerator for final cooking for 3 hours.

Jelly bird 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 butter and cocoa in it. Pour in milk and sugar, the taste should resemble a chocolate shake.
2. Slowly add the gelatin to the hot chocolate mixture, stirring occasionally. Ensure that the mixture is uniform. Cool the mass and pour into the cells of the form.
3. Place in the cold until it hardens. Next, start preparing the second layer - vanilla. Combine vanilla sour cream and sugar, mix with a mixer until smooth.
4. Add the rest of the gelatin to 150 ml. boiling water. Pour the gelatin into the mixture while whisking. Make sure the mixture is well mixed.
5. At the end of cooking, add the sour cream to a mold with a layer of chocolate jelly. Leave to freeze in the cold.

It is not difficult to make jelly at home if you follow the practical recommendations. Consider a recipe for a treat with chocolate, fresh or frozen strawberries, and grapes. Make a jelly based on condensed milk, fat sour cream, cocoa powder, cottage cheese, orange juice, compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly

Ease of preparation, the use of only natural and healthy ingredients, an original look - all this jelly homemade. You will also need jelly recipes if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary gelatinous dessert, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The base of the jelly can be different, it is she who gives the predominant taste of the jelly. The most commonly found fruit jelly. The gelatin-free fruit jelly recipe uses apples, since these fruits contain a lot of pectin, which causes the jelly to freeze. Otherwise, gelatin, pectin or agar is added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes a dessert such as fruit in jelly is also served. You can also make fruit jelly from jam. Fruit usually produces clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly, sour cream jelly are prepared from the same gelatin that is used to make other types of jelly. The preparation of milk jelly or jelly with sour cream is just as simple: they soaked the jelly, added to warm boiled milk, stirred, added vanillin, and set to freeze in a cold place. As it hardens - your milk is ready jelly... The recipe with gelatin is one of the fastest and most accessible, gelatin hardens faster than, say, agar. By combining several multi-colored jellies, you can make a funny jelly broken glass. It can be fruit jelly of various colors and milk jelly. The glass is just like real glass, it is very tasty and children like it very much.

A common question is how to make gelatin jelly. The main thing here is to correctly calculate the proportions. For 1 part of gelatin, you should take 8-10 parts of water. After the jelly has solidified, the excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good tip. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin dish should not be cold. And when the jelly hardens and you need to remove it from the dishes, you should put the dishes in hot water for a few seconds, then put your jelly... The photo recipe will show you how. 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 jellies are good for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal absorbents.

Mousse- the recipe that was presented to us, again, by the French pastry chefs. "Mousse" translates to foam, and making a mousse essentially boils down to whipping the various ingredients into a frothy state. With jelly, mousse is related to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites, glutinous semolina. There are also fruit and dairy mousses. Usually prepared cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream, butter, then 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 prepared in an extraordinary way, decorating it with berries, nuts, candied fruits. After spending quite a bit of time and learning how to make mousse, you will close the question of a quick and tasty dessert for yourself. It will also be useful for you to learn how to cook mousse if you are planning a buffet or sweet buffet. This portioned dessert is as if created for such feasts. And of course, you can make healthy baby mousses. Recipes with photos will reveal to you all the secrets of making delicious and beautiful mousses.

In classical culinary literature, jelly is a fruit juice boiled with sugar. This dish appeared long before the mass production of gelatin, therefore, earlier only those fruits with a very high pectin content were used to make jelly. Thanks to this component, blackcurrant and quince jelly was obtained without problems, and in most cases with sour apples, red currants, lingonberries, cranberries and blueberries.

Today it is no longer necessary to decide how to make jelly and what fruits to use for this. Gelatin will help you get the right consistency for any of your culinary creations. The main thing is to use this ingredient correctly and clearly remember what gelatin does not like.

How to make jelly at home without gelatin?

In addition to fruits with a high pectin content (we have already talked about them above), you can use cherries, apricots, raspberries, strawberries, strawberries, cherries, pears to make jelly. But be sure to mix them with pectin-containing "comrades" in equal proportions.

Add sugar to the fruit mass at the rate of 600-700 g per 1 liter of fruit. And boil until the mass thickens. And when removing the sample from the spoon, not separate drops will roll, but a viscous mixture. Pour the finished jelly into bowls and refrigerate.

How to make gelatin jelly?

The use of gelatin significantly expands our culinary possibilities. Each gelatin jelly recipe will allow you to:

• do not limit yourself to a certain set of fruits, but create any fruit and even dairy desserts;
• add very little sugar to the fruit mixture and make even low-calorie desserts;
• do not wait for several hours until the jelly boils down and hardens. The setting time of gelatin jelly is on average 40 to 60 minutes;
• be sure that everything will work out! After all, if you do everything right, the jelly is sure to be great.

Before making jelly, it is advisable to soak gelatin in cold water. One package of gelatin (which is 15-25 g) requires 50 ml of water. Leave the gelatin to swell for at least an hour. In the meantime, you can start preparing the base for the jelly.

You do not need to soak gelatin in water (unless, of course, you are using sheet gelatin). But in this case, the solidification process will take longer. Subject to the proportions (one 15 gram package of gelatin for 2 cups of liquid), the jelly will still harden - not in an hour, so the next morning for sure. However, if you follow the instructions on how to make jelly at home, you can prepare the dessert not the day before, but literally a couple of hours before dinner or the start of the holiday.

Fruit jelly recipe

This jelly will appeal to both children and adults.

You will need:

• fruits (apple, pear) - 1 pc.,
• canned or fresh pitted cherries - half a glass,
• mint - 2 sprigs,
• gelatin - 3 tablespoons,
• sugar - 100 g
• water - 500 ml.

Cooking method

1. Remove the peel from the apple and pear and cut them into slices.
2. Prepare syrup: dissolve sugar in heated water, boil and leave on low heat.
3. Put the chopped apple and pear in boiling syrup for a couple of minutes, let them sweat slightly and remove. Remove the syrup from heat and refrigerate.
4. Lay a layer of apples and pears on the bottom of the molds, put cherry berries on top.
5. Put the pre-soaked gelatin over low heat until completely melted. Do not allow the mass to boil, as the gelatin will lose its properties.
6. Add gelatin to syrup and stir.
7. Pour the resulting mass into tins with fruit, decorate with mint and refrigerate until solidified.

Sour cream jelly recipe

Thanks to this recipe, you will learn how to make delicious jelly at home from ordinary sour cream. And how to turn this familiar ingredient into a delicious dessert!

You will need:

• sour cream - 1 liter of medium fat content,
• prunes - take as much as you want,
• gelatin - 25 g,
• sugar - 100 g.

Cooking method

1. Put the gelatin to swell, dissolve after 40 minutes by heating on the stove or in the microwave.
2. Put the sour cream in a deep bowl, add sugar and beat thoroughly with a mixer or blender.
3. Continuing to beat, add gelatin to the mass, mix a little more.
4. Finely chop the prunes, put in sour cream and mix thoroughly.
5. Divide the mixture into molds or glasses.
6. Refrigerate until solid.

There are a great many recipes for gelatin jelly. After all, thanks to this ingredient, literally everything freezes! We introduced you to the simplest and most delicious. And you can easily come up with your own - for every day and for the festive table!

How to make jelly at home: video

Many people associate bright and beautiful, tasty and unusual jelly with childhood. Love for jelly remains for life, so many adults enjoy eating not only jellied meat from pork legs and carp, but also fruit jelly desserts, jelly cakes and jelly marmalade. How to make jelly at home using gelatin?

For fruit jelly, you only need gelatin and any fruit juice, compote, syrup or fresh fruit. First you need to decide what hardness you want the dish to be - "quivering" jelly or one that is cut with a knife. For "trembling" you should take 20 g of gelatin per 1 liter of water, for solid - 40-60 g of gelatin per 1 liter of water.

Dessert from gelatin according to our recipe is easy and quick to prepare

Jelly making

Pour gelatin with 250 ml of warm water and let it brew for 30-40 minutes to increase the volume at least 2 times. Look at the expiration date of gelatin - only fresh gelatin can make good jelly. Expired gelatin will not harden! Next, put a saucepan with the swollen gelatin in a water bath and stir until it is completely dissolved.

Just make sure that the gelatin does not boil, otherwise all its gelling qualities will disappear. Now ready-made gelatin can be poured into prepared fruit drink, syrup, compote or juice of fresh berries. You can use any jam if diluted with hot water, or frozen fruit.

Recipe # 1: Frozen Cranberry Fruit Jelly

Pour the frozen cranberries with a small amount of boiling water, add as much sugar as you want, and grind with a blender until smooth. Strain through a sieve to remove the skins and bones from the mixture. Dilute to 1 liter with water, put on fire, bring to 60 °, pour in diluted gelatin with constant stirring and remove from heat.

Any fruits (apples, pears, bananas, oranges, fresh or frozen strawberries, blueberries, raspberries will do) cut into small pieces and mix. Place the fruit mixture in each jelly pan. Deep bowls of small diameter are best suited as molds for jelly. Pour in the cranberry juice and gelatin. Refrigerate for 5-6 hours.

Diversify the jelly with your favorite fruits and berries!

To remove the jelly from the molds, immerse each mold for 20 seconds in a large bowl of hot water. After that, cover the mold on top with a dessert plate and turn it over. A hemisphere of delicious fruit jelly will be on your saucer. For extra enjoyment, you can garnish it with creamy ice cream or whipped sugar. They will complement the delicate taste and summer aroma of fruits. Enjoy!

Recipe # 2: Gelatin-based cake cream

Dissolve 20 g of gelatin in 250 ml of cream with 20% fat and leave to swell for 2 hours. Then heat the mixture in a water bath for 10 minutes, stirring constantly and not letting it boil. Remove from heat, cool and mix with base cream. Spread the cake between the cakes and on the sides. Refrigerate for 4-5 hours.