Jelly is a simple and tasty dessert. It is boiled berry and fruit juice with sugar. The result is a syrup, and after cooling it turns into a jelly. But jelly may not come from every juice. N is related to the presence of such  component like pectin. It gives juices and fruits gelling properties. Therefore, you need to choose not ripened and most acidic fruits, in which pectin is the most.

Cooking jelly today is simple enough, but there are some rules to follow. Pears, melons and watermelons are not recommended for use, because they are very juicy. Kiwi juice and pineapple destroys the composition of gelatin, which can lead to the fact that the jelly does not harden. If you stick to recipes, then a cold dessert will turn out not only beautiful, but also delicious.

1) How to make milk jelly

This is the easiest dessert, because to use expensive no products needed. For cooking you need half a liter of milk, 3 spoons of sugar, vanilla, gelatin. Cinnamon, added to milk, will give flavor to the product.

First you need to pour milk with gelatin and wait until the mixture swells. Then heat the milk and stir until gelatin is completely dissolved. Add vanillin and sugar to the resulting mass. After that, let cool to 20 degrees, pour into special forms and refrigerate. You can decorate the finished milk jelly with mint leaves, and also fill it with jam, syrup, chocolate.

2) How to make sour jelly

Sour cream jelly is suitable as a dessert for any occasion. By itself, sour cream with sugar is very tasty, but to present it in the form of a dessert will not work. Therefore, the housewives prepare cream jelly with various ingredients that appeal not only to children, but also to adults.

To prepare such a dessert with multi-colored jelly, you will need 3 packs of different jelly, half a glass of sugar, half a liter of sour cream and gelatin. First you need to make jelly itself. To do this, follow the instructions on the pack. Cut the jelly into pieces and place in the form.

Then pour gelatin with water and bring to a boil. After that add sugar and whipped sour cream. Mix all to obtain a uniform mass, which is poured into molds with ready jelly and send in cold.

3) How to make fruit jelly

The basis of this jelly is compote or juice. Therefore, the process of making fruit jelly should be started with compote or juice purchase. The liquid must be at room temperature. Next, pour gelatin with half a glass of cold water, let it swell. With the help of a water bath, preheat the mass to become a thick solution. Then combine this solution with compote and allow to cool. After that, pour into containers and put in the refrigerator. Decorate fruit jelly can be mint.

4) How to make jelly "Cappuccino"

To prepare such a dessert you need to soak the gelatin in coffee. After 40 minutes, add more coffee with sugar. Using a water bath, warm the mixture to dissolve the gelatin. Allow to cool. The remaining coffee combined with liquor and gelatin. Pour the mixture into the bowls.

After the dessert has cooled completely, it can be served, decorating with whipped cream.

5) Jelly Sun in a glass

Orange dessert will refresh in the summer and give you moments of pleasure. unsurpassed  by taste. First you need to prepare the gelatin. Take an orange, peel it. Pulp into slices, sprinkle with sugar to make juice. At this time, you can make sugar syrup. To do this, add water and grated zest to the pan with sugar. Put on the fire. Add ready gelatin and orange juice, add a little citric acid. Strain the mixture. In the form of pouring mass and put in the refrigerator. On top you can lay out orange slices.

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

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

In order for the jelly to set well and decorate the table, you need to know some basic cooking rules. First you need to properly dilute the product. Most manufacturers indicate on the package all the necessary information, but there are some subtleties, without the knowledge of which you can easily spoil the dessert:

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

How to breed gelatin for sweet dishes

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

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

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

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

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

Cooking jelly at home

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

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

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

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

For the preparation of "juicy" jelly will need:

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

Cooking time - 2 hours 20 minutes.

Calories - 45 kcal / 100 g

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

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

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

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

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

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

Berry Jelly Recipe

It will take:

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

Calories - 300 kcal.

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

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

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

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

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

Lingonberry Jelly Recipe

For cooking you will need:

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

Cooking time - 2 hours 30 minutes.

Calorie per serving - 600 kcal.

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

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

Ready jelly need to decompose into banks. By the way, they can not be sterilized. This berry is not prone to fermentation. Flip the rolled up jars, put them on the lids, and after cooling down, store in a cool dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

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

Cooking time - 2 hours 30 minutes.

Calorie - 200 kcal.

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

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

Strawberry Jelly Cake Recipe

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

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

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

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

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

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

Calories - 65 kcal.

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

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

Notes of confectioners

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

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

Another recipe for making jelly is in the next video.

If you are a sweet tooth, then most likely one of your favorite delicacies is gelatin jelly in all its varieties. Jelly is not only a delicious dessert, but also healthy. Of course, you can go to the store, buy a bag of jelly, dilute with water and ready. But this is not something that is homemade. You can cook it yourself, and as they say, feel the difference. Below are delicious recipes and photos for them:

Juice Jelly

The recipe for this delicious dessert consists of:

• an eye (which one you like)
• sahara,
• water 100 ml.
• 1 bag of gelatin.

Cooking method

First, to cook the jelly, you need to soak the gelatin in water for 30 minutes. Then put on fire and heat until completely dissolved. Stir regularly, but do not bring to a boil.

Remove from the stove, slowly pour in the juice, while stirring it (so that there are no lumps). Spill our jelly into molds and let cool. Enjoy your meal!

Gelatin jelly with added juice and fruit

Ingredients:

• 15 g of gelatin,
• 0,5l. juice,
• sugar
• sliced ​​fruit (can be whole).

Recipe:

1. Fill gelatin with water (room temperature) and leave for half an hour. On the package are the proportions, it is important to observe them.
2. Put the pan with the juice on the fire. When boils, pour the gelatin constantly stirring (until complete dissolution).
3. At the bottom of the molds put fruit and pour gelatin (as shown in the photo). Put in the fridge for an hour. Jelly is ready!

Juice jelly is very tasty, but at the same time contains few calories. And this is important for those who watch their figure! And it's not difficult to cook it.

Gelatin jelly with yogurt

It is very convenient to cook jelly with the addition of yogurt, as it already possesses both taste and color. Even a child can cook this recipe at home.

Ingredients:

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

To make jelly with the addition of yogurt, you need:

1. Dilute gelatin in water according to the instructions indicated on the package. Let it cool.
2. The resulting amount of gelatin poured evenly on pialochkam.
3. We pour yogurt from packages into different containers in order not to mix colors.
4. Add honey in proportions - 3 tsp to 0.5 l. yogurt
5. Yogurt pour gelatin and mix thoroughly.
6. Cook the molds. Fill them with layers, alternating colors.
7. We put in the refrigerator for half an hour, after each layer.
8. Yogurt jelly with the addition of gelatin - ready. Can be served at the table!

Cheese Jelly with Gelatin

The benefits of cottage cheese are indisputable, and if you add fruit to it, it is a storehouse of vitamins. In this regard, I want to offer a wonderful recipe that everyone can cook at home.

And so, we need:

• 200 gr. Cottage cheese;
• 3 tbsp. spoons of sugar;
• 2 tbsp. spoons of gelatin;
• 0.5 glass of milk;
• Berries or fruits (who likes what).

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

1. First prepare the gelatin. Pour the contents of the pack into a deep plate, pour with hot milk and whisk with a whisk (so that there are no lumps).
2. In berries or fruit, add half the mass of the finished gelatin and mix. Add sugar and mix again.
3. Pour the remaining gelatin into the curd and beat for a few minutes.
4. In a large glass or pialochka, berry bed with gelatin and put in the fridge. Then add cottage cheese and again in the refrigerator.
5. Curd jelly is almost done. If you want, you can still decorate the top of the jelly with berries.

As you and I were convinced that the curd jelly is really an easy recipe, prepare quickly and will fit any table!

A good help in making jam at home is gelfix (it is a thickener on a natural basis, which is used for cooking jellies, jams, preserves, etc.). The big plus is that thanks to this product it is not necessary to sterilize the jars, which greatly saves time.

Ingredients for jelly with jelly:

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

Cooking method with jelix:

1. Sort strawberries and rinse under running water. Place in an enameled container and bring to a puree state using a blender.
2. Sugar mix with gelfix and add to strawberries. We mix everything together and set it on fire. While cooking jam (3-5 minutes), stir constantly.
3. When jam preparation is over, we pour it into sterile jars and roll it up.

Please yourself and loved ones in winter!

To cook this wonderful dessert at home, it will take you no more than an hour. Everything is very simple, and most importantly delicious!

For this delicacy, we will need:

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

This recipe is designed for 4-5 servings.

Making jelly from juice is simple:

1. Mix the juice with gelatin and leave for an hour.
2. After the gelatin swells, add a spoonful of sugar and set on fire. During cooking, you must constantly stir with a wooden spoon. Do not boil in any case!
3. Remove from heat and pour into large bowls. It will be beautiful if you add the whole fruit to the jelly from the juice (you can put it on the bottom, or you can decorate it on top).

Enjoy your meal!

Jelly is a tasty and healthy delicacy that is loved by both children and adults. Its history is very rich and ancient, because jelly appeared in the 16-17 centuries in Europe. In those days, medieval manuscripts described it as a milky substance resembling glue. As a culinary confectionery dish, jelly appears much later, when the American Perp Waite decided to add dyes and sweet ingredients to the milk sticky substance. At first, the new product was not very popular, but in the early twentieth century, people noticed an interesting delicacy and began to advertise it in every possible way. Now there are more than twenty types of jelly and more than a hundred ways to make it.

Everyone knows that gelatin is taken as its basis, so it is very important to buy high-quality first of all. Now bags with him to find on the shelves of the supermarket is not a problem, moreover, producers and species are numerous.

Classic Fruit Jelly Recipe

  From the moment you start cooking to serving it, it will take about 6 hours (no need to be scared, most of the time you just have to wait until it freezes in the fridge or on the balcony in winter). This dessert is enough for about 4 servings.

You will need:

• Gelatin in the form of sheets (8 pieces)
• Fruit as desired, such as bananas (1.5 kg) and canned peaches (1 can)

Before making jelly from fresh or canned fruit, you need to remember a few important rules in order not to waste time and not be disappointed in the result. If you choose fresh fruit, then from the juicy it is better to pre-squeeze the juice, and from the rest make mashed potatoes (apricots, mangoes, peaches). Canned can be taken whole, and syrup can be used for jelly itself.

But there are fruits that are not amenable to gelation - these are fresh kiwi and pineapple, as they dissolve the jellies around them.

1. From the jar of canned peaches, pour the liquid into a measuring container. It should be the ultimate 500 ml. If not enough - you can squeeze out additional juice from fruit.
2. Sheets of gelatin should be soaked in cold water - the easiest way to follow the instructions on the packaging, but the approximate time - 5 minutes.
3. Swollen gelatin should be carefully separated from excess water and melted in a microwave in small intervals until it is completely dissolved and homogeneous.
4. In the heated transparent gelatin should gradually pour the fruit liquid, stirring constantly.
5. Fruits cut into small pieces, choose the shape for the future jelly and spread them evenly and proportionally at the bottom.
6. Slowly fill the forms with fruit with a mixture of juice and gelatin, put in a refrigerator or a cold place until it is completely set.

Enjoy your meal!

Sour cream jelly with cottage cheese

This type of jelly is easy to prepare, but it will surely delight loved ones or guests invited to tea. Sour cream in the composition will make it tender and moderately sweet, as well as give a milky white color. This kind of dessert can be supplemented with completely different ingredients - fruits, nuts, cocoa, topping.

Before you start cooking, you need to remember some important tips:

• sour cream jelly, contrary to opinion, is low-calorie. Also, it is not necessary to use homemade sour cream of high fat content - the shop variant of 15% is quite suitable
• the more% fat in sour cream - the easier and faster to beat it. Use for this a whisk for an omelet, so the mass will be airy and look like a real soufflé.
• all ingredients, especially liquids, must be at room temperature. Thus, it is easiest to avoid lumps and sugar crystals.
• fruits that you plan to use in jelly, thoroughly wash and peel and peel.
• gelatin should be soaked in water in advance, then heat it up and bring to a homogeneous transparent liquid. Attention! Gelatin in no case should not boil.

Ingredients for making homemade jelly with sour cream and cottage cheese:

• 250 g of cottage cheese
• 250 g sour cream
• 200 ml of milk
• 30 g vanilla sugar
• 15 g gelatin

Cooking progress:

1. Gelatin should be soaked in water or milk before swelling, then heated and brought to homogeneity and transparency.
2. Add vanilla sugar to gelatin, mix everything.
3. Add sour cream to the mass of sugar, gelatin and milk.
4. Now it's up to the curd. To make the jelly as gentle and uniform as possible, the curd should be rubbed through a sieve or whipped with a blender. Curd add to the total dish.
5. Disintegrate the mass in the forms selected in advance, and put to cool for 5-6 hours. Further desserts can be decorated with toppings, fruits or powders at your discretion.

Enjoy your meal!

Sour cream jelly with cocoa

Want to surprise your family? Divide the mass of gelatin, cottage cheese and sour cream into 2 equal parts. In one, add cocoa in color. Next, in the molds, alternately spread the mass into the center with a spoon (by analogy with the favorite childhood cake “Zebra”). Your dessert will turn out with fancy marble patterns.

Milk based jelly. Milk and Coffee Dessert Recipe

  Coffee is not only a favorite invigorating drink, but also an aromatic spice that makes many dishes even more delicious. This is especially true for desserts. We suggest you to prepare a homemade coffee jelly at home, which in itself will be moderately sweet, but at the same time fragrant and tender.

Ingredients:

• Water - 100 ml
• Gelatin - 20 g
• Brewed strong coffee - 2 glasses
• Sugar - 4 tablespoons
• Cinnamon, vanilla to taste

The process of making jelly at home:

1. Add half of the sugar to the milk, put on the stove and bring to the boil.
2. After the mixture has cooled, add vanillin and 10 g of gelatin.
3. In coffee, add the second portion of sugar, cinnamon and the second portion of gelatin.
4. Pour milk and coffee mixture into layers in the molds, then the jelly will be striped. Alternate the layers until the ingredients run out.

Recipe jelly "Broken glass"

Ingredients:

• Several packs of multi-color jelly in bags - for this recipe, prepare 4 different colors, for example, yellow, red, green and crimson.
• Whole condensed milk - 400 g
• Packaged gelatin - 2 packs.

Step by step method of cooking jelly at home:

1. Preliminary work with fruit packaged gelatin can be taken from previous recipes or you can read the instructions on the package. But if in short - pour gelatin with water, let it swell up, and then heat it until the lumps disappear.
2. Pour the homogeneous liquid into not very deep molds and put it in a cold place until it solidifies completely. After about three to four hours, our multi-colored jelly blanks will be ready.
3. Cut the jelly into small pieces, fragments, color mix. Next, put in the previously prepared form - suitable capacity for baking cakes or muffins.
4. Take gelatin in packets - two packs, according to the ingredients at the beginning of the recipe. Fill it with cold water, wait until it swells. We part with a small amount of water.
5. Add condensed milk, mix and pour into a form with multi-colored cubes. Stir again and put in the fridge.
6. After our dessert is completely frozen, we remove the “broken glass” from the mold (in order to make it fast, we drop the outer part of the mold into boiling water, then the edges will easily lag behind). Now cut the jelly cake into portions and delight them with friends and relatives.

Jelly Alcohol Shots

Martini jelly shots

The recipe is designed for 20 servings.

Ingredients:

• One third of a glass of frozen lemonade, you must first detail it with a blender
• Two thirds cup of water
• Two and a half pack of gelatin
• Three fourth servings of martini
• Spoon of watermelon liqueur
• Apple liquor spoon
• Candy Sticks

Step-by-step recipe:

1. Take lemonade and gelatin, mix it all in a small container and put on a quiet fire. Constantly stirring, make sure that the gelatin is completely dissolved.
2. Add vodka. Stir. Divide all this into two equal portions, one should add watermelon liqueur, and the second - apple.
3. Pour the mixture into small ice molds and refrigerate for a while.
4. After complete freezing, transfer the items to paper forms for cupcakes, after making a hole for the sticks.

In this recipe you can add absolutely any alcohol - from vodka to champagne and tequila. Depending on the subject of the evening.

Also, not only ice cube containers or cupcake paper pockets can be used as jelly shots. Jelly can be filled with multi-colored layers in high and wide glasses for wine - it will look very nice and festive. Alcoholic jelly can be poured into half an orange, then cut it into slices, into strawberries, lemons - in all fruits you need to make a well. Or pour everything into a flat, wide container, and then cut it into cubes of the desired size.

Secrets of cooking the perfect jelly:

• Gelatin can be replaced by several ingredients, for example, agar-agar or pectin. It should be remembered that gelatin is of animal origin, so dishes using it are not lean, therefore, it is worth using agar-agar. It is extracted from red and brown algae, so this product is perfect for vegetarians. Pectin is also a plant product.
• If at the end of the required period of time the jelly in the fridge has not frozen - it does not matter. You may have added a lot of liquid or little gelatin. To remedy the situation, place all the jelly from the containers into one, heat and add a portion of the pre-swollen gelatin. Re-pour all forms and cool.
• To get the finished jelly out of the mold without damaging its texture or shape, the outer surface should be dipped in hot water.
• In the decoration of jelly there are no restrictions. For the decor, you can use fresh fruits and berries, creams and whipped cream, powder and toppings, ice cream and chocolate.
• It is very important to choose high-quality gelatin in the store. Therefore, it is best to opt for products in transparent packaging - thus it is easy to evaluate its texture and color. It should be transparent with a slightly golden hue, but if it is turbid, the product is spoiled or of poor quality.
• During the freezing of the jelly in the fridge, it should be protected from odors, as it very quickly absorbs all the flavors - pleasant and not. Make it very easy - tighten the form with cling film.
• Aluminum forms are not suitable for cooking, as it may darken or acquire an unpleasant taste due to the effects of aluminum.
• There is a secret to making jelly balls, which are used for decorating cakes. A warm mixture of gelatin and fruit juice should be dripped onto cold vegetable oil in the freezer.
• Can not be used as decoration or fruit inside kiwi jelly and fresh pineapple. They contain enzymes that break down protein. Therefore, jelly with the use of these fruits will not harden even at the lowest temperature. These are the secrets of nature.

Giving and decor jelly - the whole art. Culinary experts from all over the world are developing new recipes and decor options for this healthy and tasty dessert. Multi-tiered cakes, multi-layered jelly sweets, different fancy shapes and bright colors - absolutely all children and even adults adore such a dessert.

Bright, summer, refreshing, light and healthy dessert - all this can be said about the recipe for gelatin jelly. It is made from countless berries and fruits, using dairy products (kefir, sour cream, cottage cheese and milk) as a base. Treats can be served in portions or cooked in the form of a cake. The main thing is that to create this delicious beauty does not take much time, and all the subtleties will be discussed below.

How to prepare the base and dilute gelatin for jelly

In cooking, several gelling agents 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 last product is most often found in cooking recipes. Therefore, before proceeding to how to make gelatin jelly, you need to familiarize yourself with all the rules of its preliminary preparation.

At first 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 it can then be easily drained. For powdered or granulated products, they usually take liquids 3-5 times more than the weight of gelatin.

The swelling time may be different for different manufacturers. In this matter it is worth being guided by the dates indicated on the packaging.

Melt the gelatin, which was drunk with moisture, to melt to a liquid state, but in order that it does not lose its gelling properties, it should not be allowed to boil. Therefore, the best way to melt is a steam bath or 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 base allows you to get a bright delicacy with a rich fruity taste.

In the formulation, jelly from juice gelatin and liquid 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 a thickener and leave to swell as recommended on the package.
2. Sweeten fruit juice or berries to taste and send to the stove, wait for boiling and boil for about ten minutes.
3. If the gelatin is already swollen, but water remains, it should be carefully drained. Remove the hot juice from the heat and put the gelatin into it, stir the jelly base until all the gelatin particles disperse.
4. Slightly cool the mixture poured into prepared molds. If desired, you can decorate with fresh fruit. Let the dessert freeze completely in the fridge.

Jam Recipe

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

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 package instructions. The amount of water required for its preparation is not included in the list of ingredients.
2. Jam pour the specified amount of water in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the base of jam and liquid gelatin, pour it all into molds and put in the refrigerator for four hours until it solidifies. Serve with ice cream or whipped cream, garnish with a sprig of mint.

Cooking from sour cream

Jelly from sour cream is undeservedly considered a high-calorie dessert, because, contrary to popular opinion, not fatty sour cream is ideal for its preparation, but a store product with 15% fat.

To make a sweet 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. In order to dissolve sugar faster in sour cream and gelatin does not curl up in it, all the dessert ingredients are removed from the refrigerator in advance, allowing them to warm to room temperature.
2. Beat sour cream with a mixer in a lush mass, gradually adding vanilla and regular sugar.
3. When all the grains disperse in the dairy product, put a couple of spoons of sweet cream in a container with the prepared liquid gelatin, mix and combine with the total mass.
4. Spread sour cream jelly over the ice-cream bowls and send in cold until solid. A part of the jelly can be colored with cocoa in brown color and spread in a mold, like multi-colored dough when baking a zebra pie. 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 fruit.

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. Milk put on fire and bring to a boil. Meanwhile, pour the sugar and vanilla into the yolks, grind all to a smooth creamy mass.
2. Hot milk pour in the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm it a little with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly over the prepared dry container and after it becomes room temperature, put it in the refrigerator until it is fully stabilized.

Jelly can be served in ice-cream bowls, cups or other molds, in which it froze, or you can dip the mold in hot water for a couple of minutes and gently remove the jelly on the plate. This creates more opportunities for effective presentation.

How to make a dessert from compote

With regard to the use of winter preparations for the preparation of summer desserts, it is possible to prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special flavor to the dish.

The ratio of components for jelly compote will be:

• 500 ml compote;
• 30 g of gelatin.

Cooking process:

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

Option from kefir

By the same principle as sour cream jelly, a dessert is prepared on the basis of another fermented milk product - kefir. The dish can be just white, and you can make a beautiful multi-colored treat using food dyes, but without them you can make a beautiful vanilla and 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 vanilla.

Recipe step by step:

1. Kefir room temperature mixer, operating at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, inject the prepared gelatin. The basis of jelly divided into two equal parts.
3. For serving, take a beautiful wine glasses on the leg. Fix them in a horizontal position at an inclination so that you can fill it in half with liquid. Pour in the vanilla jelly on yogurt and clean in the cold.
4. Melt a chocolate bar on the steam bath and add jelly to the second part, beating the mixture with a mixer. When the white part hardens, put the glasses vertically and fill them with chocolate jelly, after hardening which, the dessert is ready for serving.

Cheese Jelly with Gelatin

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

For curd jelly with a delicate creamy taste take:

• 900 g soft dietary curd;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g of gelatin;
• 250 ml of fatty pastry cream for whipping.

How to make gelatin jelly and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour in vanilla syrup to it and grind with an immersion blender until homogeneous. Next, enter the prepared liquid gelatin and once again mix all the blender.
2. Beat cooled cream to persistent peaks with vanilla sugar. In order not to rewash the cream and dissolve all the particles, you can grind the sugar in a coffee grinder into powder.
3. Next, gently spatula to mix both masses (cream and cottage cheese). Spread out in prepared containers and after hardening, you can enjoy creamy curd tenderness.

From strawberry at home

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

For its preparation will require:

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

Cooking strawberry dessert as follows;

1. Strawberries, sort out, remove the stalks, rinse and dry on a paper towel. About half of the total number of berries to squeeze the juice.
2. Pour the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, decorate the broth, and gently spread the berries in molds.
3. Prepare gelatin using strawberry decoction. Combine loose thickener with strawberry juice and pour berries to them, and after waiting for everything to harden, you can proceed to tasting.

Step by Step Cranberry Cooking

The recipe for jelly 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 the grated berries are not influenced by high temperatures, and the pink airy jelly foam makes the dish more interesting.

The proportions of ingredients used:

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

Cooking steps:

1. First, pour 100 ml of cold water into gelatin and safely forget about it for the next 30 minutes.
2. Cranberry berries, if a frozen product is used, pre-thaw, then wash, dry and puree with a blender.
3. Rub the resulting mass through a sieve. Cake pour the remaining 400 ml of water and send to the fire, and mashed puree will need a little later.
4. Pour sugar into boiling water with oilcake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools a little, introduce into it the swollen and melted gelatin. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly in portions, without pouring a few centimeters to the brim, and send to the refrigerator until it solidifies.
7. Cool the rest of the jelly to a state of liquid jelly and beat with a mixer into a foam, which you then distribute over the frozen jelly, and then put the dessert in the refrigerator again.
1. The washed plums, after removing the seeds, cut into small pieces, add 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water to prepare the prescription amount of gelatin.
3. Pour hot plums in syrup into the bowl of the blender and smash 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 portions 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 on ice-cream bowls, and decorate it 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.







List of products used:

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

How to cook:

1. Gelling component pour 100 ml of water and leave to soak up the moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a pan of proper displacement, stir and set on fire.
3. While the syrup is boiling, remove the bones from the washed cherries. Then transfer them to the boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, put in them the swollen gelatin, which is stirred until homogeneous. After that, it remains only to pour jelly on the creamer and let it freeze.