Jelly came to us from France. The French have always been distinguished by their exquisite taste and love for delicacies. Therefore, their chefs approached each dish with special creativity, improving and transforming long-tested recipes. Starting with the preparation of a special type of jam, more like a jelly mass, they were able to develop a whole technology for creating new desserts.

Jelly delicacies quickly took possession of the stomachs and hearts of the pliant French gourmets. And soon, jelly desserts began to be made all over the world. Today, jelly recipes are passed down from generation to generation, from one people to another. Their popularity is growing every year.

Multilayer jelly has always been considered the most delicious for children and adults. Moreover, one of the layers had to contain milk. Because it was his taste that softened the acidity of the fruit layer. Jelly recipes are usually quite simple. So, for example, to prepare this fruit and curd dessert you will need:

• 250 g cottage cheese, 100 ml of milk, two tablespoons of honey, one tablespoon of gelatin and a pinch of vanillin (for the first layer of jelly);
• 200 gr. cottage cheese, 100 ml of milk, seven medium strawberries (you can also frozen), three tablespoons of honey and a tablespoon of gelatin (for the second layer of jelly);
• two tangerines and one banana.

Put chopped bananas on the bottom of a suitable glass dish and sprinkle them with lemon juice. To them we add mandarin cubes, from which the film has been previously removed. Separately, beat the cottage cheese, honey, milk (boiled, but cooled) and vanillin with a blender. The gelatin swollen in water is slightly heated until completely dissolved and combined with the milk-curd mass. Whisk and pour the resulting mixture over the cooked fruit. We send it to the refrigerator for some time so that the first layer hardens.

The second layer can be prepared immediately. After all, jelly curd masses are usually similar in consistency to cream. It is best to sprinkle ready-made portions of jelly with grated chocolate mixed with glazed flakes. In the photo, such a dish looks just aristocratic.

Kiwi Jelly Cake

The most popular jelly dessert recipes almost always stand out for their fruity ingredients. As a "highlight" of such a dish, there may be not only real raisins or other dried fruits, but also fresh or frozen, familiar and exotic live fruits. For some reason, recipes where banana, pineapple, mango or kiwi were always included in the process of preparing dessert have become especially attractive to the inhabitants of our country. Kiwi jelly cakes are delicious! You don't need to bake this cake, but to make it you will need:

• 300 gr. shortbread cookies, 100 gr. butter and 20 gr. chocolate (for the base of the cake);
• 100 g jelly "Kiwi" and two large ripe kiwis (for fruit filling);
• 300 gr. 30% sour cream, 250 gr. milk, 150 gr. sugar, 20 gr. gelatin and two grams of vanillin (for milk filling).

Cutting the kiwi berries into slices, fill them with boiling water for about 15 minutes. At this time, you can make fruit jelly according to the recipe written on the package. After the berries are infused, we take them out of the water and pour in the jelly. Leave it in the refrigerator until it solidifies completely.

At this time, turn the cookies into crumbs and mix with melted butter. Put parchment paper on the bottom of a split form (like for baking) and pour the resulting mixture. We also send the form with the base of the cake to the refrigerator.

When the jelly hardens, you need to prepare the sour cream filling. The milk is brought almost to a boil and diluted with gelatin. Sour cream is mixed with sugar and vanilla. When the milk has cooled down enough, it is added to the sour cream, stirring constantly.

Now, holding a little container of jelly in hot water, release the jelly cake onto the base of shortbread cookies. Fill the top with sour cream filling and send it back to the refrigerator. When the cake has cooled, you can sprinkle it with grated chocolate and add small pieces of the same kiwi. Photos of such a cake are just gorgeous, as well as its taste.

Chocolate jelly candies

French recipes often offer chocolate or chocolate jelly sweets. For example, delicious jelly candies made from dark chocolate. These recipes have a very simple preparation technology. In order to please your household with chocolate-jelly delicacies, you must:

• 100 g 70-75% dark chocolate;
• 200 gr. 20% cream;
• 20 gr. gelatin.

Soak gelatin in a certain amount of cream and leave to swell. Break the chocolate into small pieces and mix with 4 tablespoons of the remaining cream, put in a water bath. While stirring, wait until the chocolate is completely melted.

Swollen gelatin is also slowly heated in a water bath until it is completely dissolved. When it cools a little, mix it with the chocolate-creamy mass. Mix well and pour into candy molds. And now - it's up to the refrigerator. The candy should be solid. Take a look at the photo of jelly candies and try to imagine what they taste like. Better yet, try to cook them!

Gummies without a single calorie

Jelly recipes can be either high or low in calories. And these gummies are created especially for those who constantly follow their figure. To enjoy their unusual taste, and then try to invent your own recipes, you will need:

• one packet of custard stevia with rose hips;
• 300 gr. water;
• one teaspoon of agar agar;
• third part of lemon;
• some ginger (to taste).

Recipes using ginger should be tried several times to determine the amount of this spice.

Ginger root is rubbed on a grater. Then juice is squeezed out of it. You should get somewhere about a teaspoon of juice. Liquid is also squeezed out of a third of the lemon. Lemon fiber can also be used. Using a special grater, you also need to get some lemon zest.

A bag of stevia is poured with 200 ml of boiling water and infused. A teaspoon of agar-agar powder (without a slide) is poured into 90 ml of water and brought to a boil. While stirring constantly, it should be boiled for about two minutes. Now we mix everything and pour it into molds. Do not forget to add the lemon zest that has settled to the bottom.

And video recipe for yogurt jelly with berries

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

Fruit jelly made from gelatin and juice

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

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

• 400 ml of fruit or berry juice without pulp;

Recipe step by step:

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

You can make fruit jelly from juice a more interesting dessert by just putting a few cherries, currants, strawberries or others on the bottom.

With agar-agar

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

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

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

Procurement sequence:

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

Jelly on agar-agar is poured hot into molds and allowed to harden at room temperature. For further storage, the dessert is removed to the refrigerator, after tightening its surface with cling film, which will prevent the evaporation of water from the finished product.

Frozen berries

This frozen berry can be easily turned into a delicious summer dessert.

For such a transformation, you will need the following ingredients:

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

Progress:

1. Leave the berries at room temperature to thaw completely. After that, beat them in a blender until smooth, which can be passed through a fine sieve to get rid of the seeds.
2. Combine the prepared berry base with lemon juice and sugar, adjusting its amount according to your preferences. The taste of the berry puree should be rich, since gelatin dissolved in water will be added to it.
3. Pour gelatin with water at room temperature and leave it for the time indicated in the preparation instructions on the package. Warm up the mixture until the gelatinous granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute into molds.

If you prepare such a jelly from currant, then the amount of gelatin can be reduced by 5 g, since this berry is rich in another natural thickener - pectin. And in cherry jelly, gelatin should be put 5 g more due to the low pectin content.

Fruit puree jelly

From ready-made fruit puree (for example, for baby food) or cooked on your own, you can make a dessert tender as clouds. The calorie content of such a delicacy is not great in comparison with other sweets - 113.2 kcal / 100 g of the finished product.

Products that will be needed in the cooking process:

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

Algorithm of actions:

1. Wash, dry and puree the strawberries with a blender. Separate the bones from the finished substance by pushing it through a sieve.
2. Mix the puree with the powdered sugar. It is preferred over sugar as it will dissolve faster.
3. Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, warm everything up, not allowing it to boil, until a homogeneous consistency.
4. Remove the puree from heat, cool slightly and beat with a mixer. Transfer the dessert to a mold and let it completely freeze in the refrigerator.

If such jelly is not served in bowls, then it must be removed from the mold, cut with a damp knife into small cubes and rolled in powdered sugar.

How to make a delicious dessert with sour cream

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

To prepare the Rainbow or Broken Glass jelly delicacy, you will need:

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

How to make fruit jelly with sour cream:

1. Pour fruit juices into separate glasses. Dissolve 5 g of gelatin in each of them, then warm the juice until the gelling agent dissolves. Mix sour cream with sugar and the remaining 10 g of gelatin, heat this mixture over a fire until the sugar and gelatin are completely dissolved.
2. For a rainbow dessert, sour cream and fruit jelly are poured into tall glass glasses, alternating layers. Each subsequent layer is poured only after the previous one has completely solidified. To prevent the warm liquid from making a hole in the previous layer, it is poured gently over the knife.
3. For broken glass, all three types of fruit jelly are sent to freeze in the refrigerator, then cut into small pieces of regular or irregular shape. The resulting fruit and berry glasses are mixed with sour cream jelly at room temperature, transferred to a suitable form and allowed to solidify.

At least the first, at least the second version of the dessert looks beautiful in portioned bowls, especially if, before serving, you decorate it with several berries or slices of fruit, from which fruit jelly is made.

Cooking from jam

How to make fruit jelly if you don't have fresh or frozen fruits or berries on hand? A jar of delicious homemade jam will help out. It's good if it comes with whole berries, then you can decorate the dessert with them before serving.

List and ratio of required products:

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

Priority of actions:

1. Pour gelatin with 1/5 of the prescribed amount of water. Let it swell well, and then dissolve completely by heating on the stove or in the microwave.
2. Stir the jam with the remaining water, taste the mixture and sweeten if necessary.
3. Heat the jam with water to 80 degrees, pour the loose gelatin into it and mix. After that, pour the dessert into molds and send it to harden in the refrigerator for a period of 30 minutes to 4 hours, depending on the size of the mold.

Jelly will turn out to be of an original and beautiful shape if you pour it into curly silicone baking tins. In order to quickly remove it later, the molds need to be dipped in hot water for a few minutes.

Which fruits are best for making jelly

Not all fruits can be made with fruit jelly. This is due to substances called protease enzymes. They interfere with the gelling properties of gelatin. There are a lot of them in such exotic fruits as pineapple, kiwi, banana, melon and papaya.

But the good news is that high temperatures destroy these enzymes, and even from the listed fruits it becomes possible to make a delicious fruit jelly. Therefore, the puree or juice used as a base should be boiled for a couple of minutes, and the fruit slices should be scalded with boiling water. You can also use fruits "not suitable" for jelly, along with others, such as pineapple and persimmon.

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

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

Jam, jam, jam, marshmallow - this is not a complete list of everything that can be prepared from fresh berries, fruits and even vegetables. Delicious preparations are made with the addition of coffee, cocoa, exotic fruits, spices, vanillin and various essences.

You can also make incredibly tasty jelly from fresh fruits, berries and vegetables, which you will spend a little time preparing.

How jelly differs from preserves and jams

Jam and preserves consist of whole or chopped fruits (berries, vegetables), boiled in sugar syrup or their own juice. The basis of fruit and berry jelly is juices. In finished form, it is a fairly thick transparent (translucent) mass with a pleasant taste and aroma.

How to use jelly

Jelly is used not only as an independent dessert, but also as an excellent addition to meat and vegetable dishes. They can be used to decorate cakes and pastries, salads and sandwiches. True, you cannot use jelly as a filling for pies, muffins, croissants and other flour products, since it spreads when heated.

What you need to make jelly

You can make jelly from almost any berries, fruits, and even some vegetables.

Berries, fruits or vegetables

To make jelly, it is better to take berries and fruits that are rich in pectin substances:, and (especially acidic), and, and, as well, and. In addition, a large percentage of pectin is found in the peel of all citrus fruits. Incredibly tasty and beautiful jelly can be made from exotic fruits:, and.

When using fruits and berries with a low pectin content: peaches, etc., gelling agents must be added.

For the preparation of jelly, sometimes several types of fruits or berries are taken. For example, they make it from a mixture of juices: apple-grape, goose-raspberry, apricot-orange, and so on.

In addition, incredibly tasty jelly is obtained from the juice of vegetables (and chili peppers,) and even herbaceous plants (and others).

Sugar

On average, 800 gr - 1 kg of sugar is put on 1 liter of juice. The amount of added sugar depends on how much pectin is in the juice - the more there is, the less sugar you need to add.

But this does not mean that, for example, a little sugar can be added to quince, which contains a lot of pectin. Such jelly, although it will harden, will not stand for long. Therefore, you should not deviate from the accepted norm of 700-800 grams, with the exception of species prepared with various gelling substances. The amount of sugar added to them can be different, sometimes it is not added at all.

Water

It is diluted with thick juice (from peaches, apricots, plums, kiwi and others).

When adding water, the main thing is not to overdo it, otherwise the jelly will not be able to thicken.

What else is added to the jelly

Pectin - as a gelling agent, if it is scarce in the fruit. So, for 1 kg of fruit, you will need 5-15 grams of dry pectin. Before adding to the jelly, it is completely dissolved in water.

Important: with prolonged heating, pectin loses its gelling properties, so the solution is poured into jelly 1-2 minutes before the end of cooking.

If pectin is not on hand, you can replace it. For this purpose, perfect fit agar-agar (9-13 g per 1 liter of juice), gelling mixture " zhelfix"Or ordinary gelatin, which you need to take about 2-3% of the mass of the fruit. Just like pectin, gelatin is completely dissolved in a small amount of water and, adding in jelly 5 minutes before the end of cooking, mix well.

Optionally add: spices, coffee, cocoa, essences, citrus peels - as aromatic additives; acids - so that the jelly hardens faster, and to give the taste a special piquancy.

Regardless of what will become the basis of your jelly - berries, fruits or vegetables, they must be thoroughly washed and squeezed out.

Then, in accordance with most recipes (but not necessarily), the juice is filtered through a gauze folded in several layers or a flannel bag, sugar, gelling agents (if necessary), a little water are added. Cook over low (sometimes medium, less often high) heat until tender, stirring thoroughly and skimming off the foam.

How to tell if the jelly is ready

The readiness of the jelly can be determined in several ways. So, it's time to put it in the banks, if:

• it decreased in volume by about 2-2.5 times;
• on its surface, not small ones, as at the beginning of the boil, are formed, but large bubbles;
• foam is formed not as actively as at the beginning of cooking, and does not spread over the entire surface of the jelly, but collects in the center;
• a spoon dropped into it is covered with an even layer of jelly, which very slowly flows down it;
• a drop of jelly freezes on a cold saucer, and does not spread over its surface.

It is even easier to understand how successful the preparation is: if the jelly turned out with a glassy sheen and the same color as the fruits from which it was prepared, the quality is at its best.

The finished jelly (without removing the container in which it is cooked from the fire) is quickly distributed over sterilized jars, rolled up with lids, allowed to cool and stored just like any jam.

Important: it is better to cook jelly in a large basin with low sides (it boils down faster) or in a low wide saucepan with a thick bottom. In enamel pans with a thin bottom, it can burn.

How "live" jelly is prepared

You can make jelly without boiling - in a cold way. Making this method will allow you to preserve all the vitamins and nutrients, the product will be much healthier than boiled, so the jelly prepared in this way is called "live".

To prepare jelly in a cold way, sugar is added to the already squeezed and filtered juice, if desired, spices or essences and stir well. After the sugar has completely dissolved, the jelly is left for a while. Then the resulting foam is removed, poured into jars. Store in the refrigerator.

A high amount of pectin allows you to prepare jelly of excellent consistency from this berry. It can be prepared in a cold way, which preserves a lot of vitamins and nutrients. And there is something to save: unique berries contain vitamin C and ascorbic acid, as well as phosphorus, calcium, potassium, iron, magnesium and zinc.

You will need:

• black currant - 2 kg;
• water - 600 ml.

Recipe:

1. Wash the berries, put in a saucepan, add water and, bringing to a boil, boil for 10 minutes over low heat.
2. Strain the hot boiled mass through a sieve.
3. Pour the resulting thick juice into a saucepan.
4. Add sugar in 3 doses, boil the juice over medium heat for about half an hour, stirring frequently and skimming off the foam.
5. Pour the finished jelly into sterilized jars, roll up, cool.
6. It can be stored even at room temperature.

Important: If you do not have scales to weigh the currants, keep in mind that about 700 grams of berries can be placed in a 1 liter jar.

A very beautiful and tasty jelly is obtained from blackberries.

You will need:

• blackberries - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• citric acid - 5 gr.

Recipe:

1. Rinse the berries well in cold water.
2. Pour into a wide bowl, add water, simmer until softened.
3. When the blackberries are soft, rub them through a sieve.
4. Add sugar to the resulting juice and boil to half the volume. It is necessary to cook over medium heat, constantly stirring and removing the resulting foam, for about half an hour. Add citric acid 5 minutes before the end of cooking.
5. Spread hot on sterilized jars and roll up the lids.

An excellent vitamin preparation for the winter!

You will need:

• cranberries - 1 kg;
• granulated sugar - 800 gr.

Recipe:

1. Sort the berries thoroughly, wash, pour boiling water for 10 minutes.
2. Drain, mince.
3. Filter the puree through cheesecloth folded in 3-4 layers.
4. Add sugar to cranberry juice, stir well until completely dissolved.
5. Pack in jars and refrigerate.

Important: In such jelly, the maximum of vitamins and nutrients of cranberries is preserved. In addition, it has a delicious, incomparable taste and aroma.

"Live" jelly from feijoa

Feijoa berries contain vitamin C, fiber, sucrose, malic acid and natural antioxidants. In addition, feijoa is the only plant in the world that can compare with seafood in the amount of iodine it contains. Moreover, iodine in fruits is in water-soluble compounds, therefore it is easily absorbed by the human body.

Fresh feijoa berries can be stored for a relatively short time - about a week, but "live" jelly can be kept in the refrigerator for up to a year.

You will need:

• feijoa - 1 kg;
• sugar - 1 kg.

Recipe:

1. Rinse the fruits thoroughly, wipe dry, cut off dry sepals.
2. Berries (including the peel), mince with the finest mesh or grind in a blender.
3. Mix the juice obtained from the berries with sugar and pour the mixture into a bowl for making jam.
4. Put on very low heat and stir continuously until the sugar is completely dissolved. The main thing is not to let the jelly boil.
5. As soon as the sugar dissolves, pour into sterilized jars, close the lids.
6. Store in the refrigerator.

Jelly "five minutes" from sea buckthorn

You will need:

• sea \u200b\u200bbuckthorn - 1 kg;
• water - 500 ml;
• sugar - 600 gr;
• gelling mixture "Zhelfix" - 1 tablespoon.

Recipe:

1. Rinse the sea buckthorn by changing the water several times.
2. Pour 500 ml of water over the fruits, boil for 5 minutes (from the moment of boiling) and let cool.
3. Rub through a sieve or strain through cheesecloth folded in several layers.
4. Add the gelling mixture, sugar to the mashed sea buckthorn and put on fire. After boiling, boil for 5 minutes.
5. Pour hot jelly into sterilized jars, roll up.
6. Store in a cool place.

You will need:

• black currant - 1.5 kg;
• sugar - 1.2 kg;
• vanillin - a pinch;
• lemon - 1 piece (medium size);
• orange - 1 pc (medium size).

Recipe:

1. Wash the currants, squeeze the juice from the berries.
2. Wash the lemon and orange thoroughly, peel, squeeze the juice out of them.
3. Mix juices in one container, add sugar, vanillin.
4. Cook for 10 minutes over medium heat, stirring frequently and skimming off the foam. Important: during this time, the sugar should be completely dissolved.
5. Pour the finished jelly hot into sterilized jars, roll up the lids.
6. After cooling, store in a cellar or basement.

Apricot jelly - aromatic

You will need:

• apricots - 1 kg;
• sugar - 1 kg;
• vanillin - a pinch;
• water - 300 ml.

Recipe:

1. Wash the apricots thoroughly, divide into 2 parts and remove the seeds.
2. Put the halves of apricots in a saucepan with water, boil for 15 minutes (from the moment of boiling).
3. While still hot, rub through a sieve.
4. Add sugar, vanillin to the resulting puree and put on fire again. Boil off the foam for about 25 minutes.
5. Pour hot into pre-sterilized jars, roll up.
6. Store in a cool place.

You will need:

• viburnum - 1 kg;
• sugar - 1 kg;
• water - 500 ml.

Recipe:

1. Rinse the viburnum thoroughly, blanch in boiling water for no more than 5 minutes, discard in a colander.
2. Pour the berries with 500 ml of water and boil until tender, then rub first through a colander, then through a sieve.
3. Add sugar to the resulting puree juice and cook over low heat for 30 minutes, stirring constantly and skimming off the foam.
4. Pour into sterilized jars, roll up
5. Store in a cool place.

You will need:

• grapes - 1 k;
• sugar - 700 grams for each liter of juice;
• water - 500 ml.

Recipe:

1. The grapes, which are not necessarily overripe, should be thoroughly washed and boiled for a quarter of an hour in half a liter of water.
2. Rub the berries through a sieve, filter the pulp through 2-3 layers of gauze.
3. Combine juice and water in one container, add 700 g of sugar for each liter of liquid.
4. Cook for 30 minutes over medium heat, periodically skimming off the foam (during this time, the volume of the liquid should be reduced by 2 times).
5. Pour hot into dry warm jars. Cover with clean lids, put in a pot of water, sterilize for 10 minutes (the time is indicated for 0.5 liter cans). The water temperature should be around 90 ° C.
6. After sterilization, roll up the jars, cool and store.

You will need:

• mint leaves - 250 gr;
• lemon - 2 pcs (medium size);
• sugar - 1 kg;
• water - 500 ml.

Recipe:

1. Rinse the mint leaves, dry a little and chop finely.
2. Wash the lemons thoroughly and chop finely together with the peel.
3. Put chopped mint leaves, lemon into a saucepan, add water and, boil for 10 minutes, leave for a day.
4. After 24 hours, squeeze the mixture through several layers of gauze.
5. Add sugar to the resulting mint-lemon infusion, boil for 30 minutes.
6. Pour hot jelly into boiled jars and roll up immediately.
7. Store in a cellar or basement.

You will need:

• cherry plum - 1.3 kg;
• sugar - 1 kg;
• water - 150 ml.

Recipe:

1. Wash slightly unripe cherry plum fruits, free them from seeds, fill with water. Boil the fruits until soft.
2. Drain all the juice from the pan, and wipe the cherry plum through a colander, then pass through 2-3 layers of cheesecloth to obtain a fragrant puree.
3. Combine mashed potatoes with juice, put on medium heat, add sugar in several steps. Cook for 25 minutes, stirring occasionally and skimming.
4. Pour into sterilized glass jars and roll up.
5. Store in a cool place.

You will need:

• apples - 1.5 kg;
• sugar - 250 gr;
• water - 3 glasses;
• carnation - 1 bud;
• cinnamon -1 stick.

Recipe:

1. Wash apples, peel, cut into 4 parts.
2. Fold into a saucepan, add water, cloves, cinnamon. Cook for half an hour over low heat - until softened.
3. Pour the broth into a separate container, discard the cloves and cinnamon, rub the apples through a colander.
4. Mix the broth, puree, sugar. Boil for about 30 minutes, periodically skimming off the resulting foam.
5. Pour hot jelly into sterilized jars, roll up.
6. After cooling, store in a cool place.

Jelly can be not only a dessert, but also an excellent addition to meat dishes, the main thing is to cook it correctly.

Jelly for meat from quince, apples and cranberries

You will need:

• quince - 0.8 kg;
• apples - 450 gr;
• cranberries - 450 gr;
• sugar - 500 gr;
• lemon juice - 5 tbsp. spoons;
• water - 300 ml.

Recipe:

1. Wash quince and apples, cut into large slices.
2. Put pieces of fruit and washed cranberries in a saucepan, add water and boil until softened.
3. Rub through a sieve.
4. Add sugar to the resulting mixture and simmer for about 30 minutes over low heat, stirring frequently and skimming off the foam.
5. Before the end of boiling, add lemon juice, boil for another 5 minutes.
6. Pour into sterilized jars and roll up the lids.

You can also make unusual jelly, which will be a great addition to meat dishes. Its main ingredient can be anything: pepper, mint, parsley, and even garlic.

Parsley jelly with honey

You will need:

• parsley (chopped greens) - 10 tbsp. spoons;
• honey - 500 ml;
• water - 500 ml (boiling water);
• apple cider vinegar - 100 ml;
• liquid fruit pectin - 90 ml.

Recipe:

1. Wash the parsley well, put it in a small saucepan, pour boiling water over and, covering with a lid, leave for 15 minutes.
2. After a quarter of an hour, drain the liquid, add honey to it and bring the mixture to a boil.
3. Then add vinegar, liquid fruit pectin and simmer for another 2 minutes.
4. Pour the finished jelly hot into small sterilized jars, roll up.
5. You can store the finished product in a cool room. Serve with meat, fish and vegetable dishes.

You will need:

• bulgarian green pepper - 400 gr;
• bulgarian red pepper - 500 gr;
• chili pepper - 50 gr;
• apple cider vinegar - 200 ml;
• sugar - 800 gr + 3 tbsp. spoons;
• pectin (powder) - 80 gr.

Recipe:

1. Wash the weight of the pepper, remove the seeds and grind with a blender or meat grinder.
2. Add sugar to the crushed mixture and boil until it is completely dissolved. You need to cook over medium heat, stirring often.
3. Then add pectin (after mixing it with 3 tablespoons of sugar) and vinegar.
4. Boil the mixture over low heat for another 1 minute, remove the foam and pour the finished jelly into sterilized jars.
5. Store in a cool place.

There are a lot of ways to make jelly, and they simply will not fit within the framework of one article. So please share your favorite recipes in the comments. What kind of jelly do you make and how do you like it?

If you have a sweet tooth, then most likely one of your favorite treats is gelatin jelly in all its varieties. This 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 you're done. But this is not at all like homemade. You can cook it yourself, and as they say, feel the difference. Below are the delicious recipes and photos for them:

Berry

Ingredients:

• 100 g berries (raspberries or strawberries)
• 3-4 tablespoons Sahara
• 12-15 g gelatin
• ½ tsp citric acid
• 400-500 g water

Preparation:

1. Fill the berries with half the sugar and leave in a cool place for 2 hours, stir several times.
2. Drain the resulting juice and refrigerate, and pour the berries with hot water and bring to a boil.
3. Remove from heat and let it brew for 15-20 minutes.
4. Strain the broth, add the remaining sugar to it and bring to a boil.
5. Mix the gelatin prepared in advance with the syrup, stir, pour in the juice from the berries and citric acid, pour into molds.

Lemon

Ingredients:

• 1 lemon
• 1 cup of sugar
• 25 g gelatin
• 3 glasses of water

Preparation:

1. Stir water and sugar in a saucepan, boil, add lemon zest and dissolved gelatin.
2. Bring to a boil, stirring constantly with a spoon, add lemon juice and remove from heat.
3. Strain through linen, pour into molds,

Orange

Ingredients:

• 1 orange
• ½ cup sugar
• 15 g gelatin
• 1.5 cups of water

Preparation:

1. Peel the oranges, remove the seeds and cut into thin circles.
2. Sprinkle with half the sugar, leave for 30 minutes to form juice.
3. In a saucepan, combine the water and the remaining sugar, bring to a boil, add the dissolved gelatin and orange zest.
4. Stir constantly, bring to a boil, pour in the juice from the orange, a little citric acid and strain.
5. Pour into molds 1 cm thick and let set.
6. Put orange slices on the frozen layer, pour over the remaining jelly and cool.

Cherry

Ingredients:

• water - 450 ml,
• instant gelatin - 1 tbsp. the spoon,
• cherry - 15-20 pcs.,
• sugar (or powder) - 2 tbsp. spoons.

Recipe:

1. Prepare your cherries. Peel it, wash it or defrost it if necessary.
2. Pour water into a saucepan and add cherries. Cook the compote over medium heat. Turn off heat 5 minutes after boiling.
3. Pour 100 ml of compote in a saucer.
4. Add gelatin and mix well until dissolved.
5. Add powdered sugar or sugar and stir well again.
6. Combine the gelatinous mass with the remaining compote, mix. Pour the mixture into molds or glasses and refrigerate until the jelly is completely solid.

Strawberry

Ingredients:

• 300-500 g of fresh strawberries (below its quantity will be specified);
• a bag of Dr. Oetker gelatin 10 g;
• 200-300 ml of pure water;
• sugar to taste (2 to 4 tsp).

Recipe:

1. To make jelly, we need juice. And you need to get it from fresh strawberries. This can be done in two ways. The fastest is to squeeze the juice with a juicer. Moreover, even if you strain the juice through a mesh or cheesecloth, it remains thick, and the jelly will not turn out transparent. However, we will get an interesting visual effect - like "clouds" will appear in the jelly. This also affects the taste and texture - the structure becomes less glassy, \u200b\u200band my child and I like this option the most, it turns out more "strawberry", perhaps. However, transparent jelly is also in use here - it's just that it's considered a completely different dish.
2. So, to make jelly with pulp, you need to squeeze the juice using a juicer or press. To get 300 ml of juice, I had to squeeze out 300 g of strawberries. By the way, the cake from the juicer is quite juicy and fragrant, and even well crushed ... Boldly cook a jar of jam from it or use it to make dessert. With us, he went great with ice cream.
3. For transparent jelly, we act in a different way: pour 500 g of strawberries with sugar and set aside for several hours or overnight to drain the juice. After that, it is enough to clear the juice of the seeds by filtering it through a mesh or gauze folded in several layers. However, the seeds do not bother us at all, so I do it with them. We get a transparent, beautiful, glowing strawberry juice.
4. Next, we proceed in the same way for both types of juice.
5. We taste and add sugar to taste.
6. Further, it is advisable to act exactly according to the recommendations of the gelatin manufacturer, although usually they differ little from each other. The main thing is that the contents of the sachet are designed for exactly 500 ml of liquid.
7. Pour gelatin into the diluted juice and stir thoroughly. Leave to swell for 10 minutes.
8. Then we place the container with juice and gelatin on minimum heat and cook with constant stirring until the gelatin dissolves. It is important to control the temperature! The jelly should not be heated to more than 60 degrees! However, on minimal heat on the smallest burner, while stirring, gelatin is simply obliged to dissolve at much lower temperatures.
9. We filter our jelly through a gauze or mesh folded in two layers.
10. Pour into molds and leave to cool at room temperature.
11. When it has completely cooled down, we move it to the refrigerator. In a few hours, the dessert will set well and can be served at the table.
12. What to add? Anything! Chopped fresh strawberries, whipped cream or ice cream. And in its "pure" form it is in very good demand!
13. Enjoy your meal! I am sure that after such a culinary experience, you will no longer look towards powdered strawberry jelly!

Juice jelly

The recipe for this delicious dessert consists of:

• juice (whichever you like),
• sahara,
• water 100 ml.
• 1 sachet of gelatin.

Cooking method

1. First, 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
2. Remove from the stove, pour in the juice slowly, stirring at the same time (so that there are no lumps). We pour our yummy into molds and let cool. Enjoy your meal! Read more:.

From gelatin with added juice and fruit

Ingredients:

• 15 g of gelatin,
• 0.5l. juice,
• sugar
• chopped fruits (whole can be).

Recipe:

1. Fill the gelatin with water (room temperature) and leave for half an hour. The proportions are indicated on the package, it is important to observe them.
2. We put the saucepan with juice on the fire. When it boils, pour in the gelatin, stirring constantly (until completely dissolved).
3. Put fruit on the bottom of the molds and pour gelatin (as shown in the photo). We put in the refrigerator for an hour. Done!

From gelatin with added yoghurt

Ingredients:

• 250 ml. drinking yogurt (cherry);
• 250 ml. drinking yogurt (vanilla);
• 40 g of gelatin;
• 0.5l. water;
• 3h spoons of honey.

To cook you need:

1. Dilute gelatin in water according to the instructions on the package. Let it cool down.
2. Pour the resulting amount of gelatin evenly into bowls.
3. Pour the yogurt from the packages into different containers so as not to mix the colors.
4. Add honey in proportions - 3 teaspoons per 0.5 l. yogurt.
5. Pour the yogurt with gelatin and mix thoroughly.
6. Prepare the molds. Fill them with layers, alternating colors.
7. We put in the refrigerator for half an hour, after each layer.

Curd with gelatin

And so, we need:

• 200 gr. Curd;
• 3 tbsp. tablespoons of sugar;
• 2 tbsp. tablespoons of gelatin;
• 0.5 cups of milk;
• Berries or fruits (who loves what).

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

1. First, prepare the gelatin. Pour the contents of the pack into a deep plate, fill it with hot milk and beat with a whisk (so that there are no lumps).
2. Add half the mass of the finished gelatin to the berries or fruits and mix. Add sugar and mix again.
3. Pour the remaining gelatin into the cottage cheese and beat for a few minutes.
4. In a large glass or bowl, we put the berries with gelatin and put in the refrigerator. Then add the curd and return to the refrigerator.
5. You can also garnish with berries if you want.

Delicious jam with gelix

A good help in making jam at home is jellix (this is a natural-based thickener that is used to make jelly, jam, preserves, etc.). The big plus is that, thanks to this product, you do not need to sterilize the jars, which greatly saves time.

Ingredients for jam with gelatin:

• Strawberries (or other fruit, but without adding yogurt) - 1 kg;
• Sugar - 500 gr;
• Zhelfix - 1 sachet (2 in 1).

Method of making jam with gelatin:

1. Sort the strawberries and wash under running water. Place in an enamel bowl and use a blender to puree.
2. Mix sugar with gelatin and add to strawberries. Mix everything together and put on fire. While cooking the jam (3-5 minutes), stir constantly.
3. When the jam is over, we pour it into sterile jars and roll it up.
4. Treat yourself and your loved ones in winter! Delicious jam with gelatin. Read more:.

Gelatinous with juice

For this delicacy, we need:

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

It's easy to prepare:

1. Mix the juice with gelatin and leave for an hour.
2. After the gelatin has swollen, add a spoonful of sugar and put on fire. Stir constantly with a wooden spoon during cooking. Never bring to a boil!
3. Remove from heat and pour into large bowls. It will be beautiful if you add whole fruit to the juice jelly (you can put it on the bottom, or you can decorate it on top).

Products:

• 750ml milk
• 2 bananas
• 30g gelatin
• 2 tbsp Sahara
• vanilla sugar to taste
• 50-70g grated chocolate for decoration

Preparation:

1. Whisk milk, sugar and 1 banana in a blender. Pre-cut the banana into pieces. If you like the aroma of vanilla, then add vanillin at the tip of a knife to the milk-banana mixture. So homemade milk jelly with bananas and chocolate will acquire a subtle, but such delectable vanilla aroma.
2. Next, dilute the gelatin according to the instructions on the package. Let it thicken.
3. Add gelatin to the banana milk mixture. It is best to do this through a medium-sized sieve so that the undissolved pieces of gelatin do not end up in the dessert. Whisk for 3-5 minutes for an even, uniform consistency.
4. Cut the remaining banana into small thin small strips and put them on the bottom of the bowls or portion glasses. Pour the banana milk mixture into these molds. Decorate with grated chocolate and refrigerate for 2-2.5 hours.

TOlassice youngwell

Products:

• milk - ½ liter
• water - 100 ml
• sugar - 3 tablespoons
• gelatin - 1 tablespoon
• vanillin - on the tip of a teaspoon

Preparation:

1. It is necessary to pour the gelatin with boiled water, the temperature of which should be slightly above room temperature. Within half an hour, the gelatin will swell.
2. Put a saucepan with milk on the fire and, without letting the milk boil, remove from the stove. Pour sugar into milk.
3. Put the saucepan on the fire again, bring the milk to a boil again and remove again. Introduce gelatin into the milk, from which you must first drain the excess water, stir constantly.
4. Leave the milk with gelatin on the table to cool down.
5. Add vanillin (the amount depends on your taste), stir.
6. Strain the future dessert through a sieve directly into the molds so as not to waste the mixture by pouring it from one dish to another.
7. Place the filled molds in the refrigerator (not in the freezer!) And take them out only when they have hardened.
8. To gently transfer the jelly to a plate, the dessert molds must be dipped in hot water for a couple of seconds. There is no need for this procedure if you plan to serve the dessert in the bowl in which it has frozen.
9. Garnish with fruit pieces if desired.

• In order for your jelly to be delicious, you need to follow a few simple rules.
• It is undesirable to cook jelly in an aluminum dish, as it can darken and acquire an unpleasant aftertaste.
• The bottom of the dishes into which the gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
• You can add a little wine or lemon juice to the jelly for a richer flavor.
• To prepare a gelatin solution, it must be poured with cold water at the rate of 8-10 parts of water for 1 part of gelatin and left for an hour to swell. Then put the dishes with gelatin in a water bath and warm up until the gelatin is completely dissolved. Strain the solution.
• If you have gelatin not in powder, but in sheets, then you should first rinse it with cold water, pour it for 30-40 minutes (for 1 part of gelatin - 10-12 parts of water), then drain the water, squeeze the gelatin from excess moisture and add , stirring constantly, into a boiled syrup. The plates will completely dissolve.
• Agar agar is prepared in the same way as sheet gelatin, with the only difference that it should be soaked for 2 hours. Agar should be taken 2 times less than gelatin.

Jelly is a food solution, usually prepared on the basis of fruits, to which gelatin is added and, when solidified, it takes on the appearance of a jelly. Fruit and any other jelly can be made from completely different flavors, well, from what you love the most.

Homemade jelly is prepared to your taste, for example, from homemade compote brewed from your own berries. We just add gelatin to this mass, let it dissolve, and then refrigerate it.

But today I want to tell you how to make jelly from ready-made powder, which is sold in a store in small packages. You just need to dissolve it in water, pour it into a container of a suitable size and put it in the refrigerator to freeze. At the same time, I will tell you about how to make jelly, for example, milk jelly is very simple, but it turns out very tasty, for dessert the very thing.

Sour cream jelly with chocolate

Ingredients

• 3 cups (250 ml) 25% sour cream
• 2 cups (250 ml) sugar
• 120-150 g dark chocolate
• 6 tbsp. spoons of milk
• 2-2.5 instant gelatin
• Sponge or any crumbly biscuits - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, put this mixture in a water bath and, stirring constantly, heat until the gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and leave to cool. In a separate bowl, beat the sour cream with sugar until the sugar is completely dissolved. Continuously stirring sour cream, pour into it, continuing to stir, warm gelatinous liquid.

Pour chocolate (or small pieces) grated on a coarse grater into the resulting mixture. Stir gently. Cover the rectangular shape with cling film. Pour the jelly mass into it. If desired, you can lay out pieces of biscuit or crumbly cookies on top. Place the mold in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

• 0.5 cups cooked rice per 0.5 cups water
• 1 cup canned fruit compote
• 1 glass of fruit juice
• 1 glass of milk
• 1 tbsp. spoon of gelatin
• 2 tbsp. tablespoons of sugar
• Lemon acid.

Preparation

Mix compote and juice, add water and citric acid. In a separate bowl, mix the milk and sugar. Add previously soaked swollen gelatin to the compote with juice, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add boiled rice to both mixtures. Put the fruit jelly in the molds and let it thicken in the refrigerator, then put the jelly on the milk and also let it thicken, then put the syrup and milk in layers alternately.

Jelly with nuts

Ingredients

• 100 g of nuts
• 100 g sour cream
• 10 g gelatin
• 2st. tablespoons of powdered sugar
• 50 g dark chocolate

Preparation

Whip sour cream with powdered sugar. Set aside some of the nuts, crush the rest and add to the mixture. Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, add to the mass. Divide into molds and refrigerate for 2 hours. Drizzle with melted chocolate and garnish with the remaining nuts.

Jelly with champagne "Strawberry"

Ingredients

• 70 g gelatin
• 450 g sugar
• 4 limes
• 800 g strawberries
• 800 ml of pink champagne,
• 50 g pistachios
• 50 g white chocolate

Preparation

Mix sugar with water and boil the syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze the juice, add to the syrup. Squeeze gelatin, mix with syrup. Cut strawberries into slices, mix with champagne, add to syrup. Pour into glasses, cool in the refrigerator for 3 hours. Decorate with pistachios and grated chocolate.

Apricot jelly

Ingredients

• 12 apricots
• 1 glass of water
• 3 tbsp. l. Sahara
• 3 tsp gelatin

Preparation

Put the apricot quarters in a slow cooker, add sugar, add water and cook for 15 minutes (Soup program), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were cooked. Dissolve the gelatin in a little cold water and pour, stirring occasionally, into the apricot puree. Cool the jelly and refrigerate for 2-3 hours to solidify.

Sour milk jelly

Ingredients

• Ingredients ½ l curdled milk,
• 15 g gelatin
• 4 tablespoons sugar
• 5 g vanillin

Preparation

Method of preparation Mix curdled milk with sugar and vanilla, beat well, add dissolved gelatin, stir, pour into molds and put in a cold place. For jelly, it is advisable to use pasteurized yogurt.

Fruit and berry jelly with mint

Ingredients

• Juice (fruit or berry) - 300 ml
• Water - 300 ml
• Sugar - 70 g
• Lime - 1 pc.
• Fresh mint - 30 g
• Gelatin - 10 g
• Canned peaches - 1 can
• Black grapes - 150 g
• Fresh strawberries - 200 g
• Fresh raspberries - 100 g

Preparation

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of juice squeezed from lime and a part of mint leaves, as well as gelatin previously soaked in cold water. Stir well and strain, cool.

Rinse fruits and berries and put in glass glasses or bowls together with the remaining mint leaves, pour some of the jelly and refrigerate to solidify.

When the jelly hardens, pour the rest of the jelly and put it back in the refrigerator. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and replace canned peaches with apricots.

Jelly in oranges

Ingredients

• 25 g gelatin
• 5 oranges
• 6-8 Art. l. Sahara
• 150-200 ml of water

Preparation

Soak gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put gelatin on fire and bring to a boil, but do not boil (gelatin should completely dissolve). Wash oranges and cut in half lengthwise. Remove the pulp from the orange halves with a knife, taking care not to damage the peel. Squeeze the juice from the pulp of the oranges and strain it through a strainer or cheesecloth.

Pour water into a saucepan, add sugar, put orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and stir well. Fill the halves of oranges with the resulting broth with gelatin and put in a cold place to solidify. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass with the bottom down: the jelly will not pour out and will harden well).

To make orange slices, turn half of an orange upside down on a board and cut with a sharp knife. These orange slices can be used to decorate cakes, pastries, or serve as a separate dish for dessert.

Milk jelly

Ingredients

• 500 ml milk
• 100 ml of water
• 3 tbsp. l. Sahara
• 1 tbsp. l. gelatin
• Vanillin - to taste

How to make milk and gelatin jelly

1. Gelatin must be poured with boiled water at room temperature and left to swell for about half an hour.
2. Then you need to bring the milk to a boil, immediately remove from the heat, add sugar, bring to a boil again, remove from heat again and, stirring gently, add squeezed gelatin.
3. When the mass cools down a little, you need to add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put it in the refrigerator to solidify.
4. Before serving, the jelly must be removed from the molds.

Fruit dessert

The fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then you will be provided with a delicious dessert.

Ingredients

Gelatin - 25 g;

Strawberries - 200 g;

Juice (any) - 500 ml;

Blueberries - 200 g;

Raspberries - 200 g;

Blackberries - 200 g;

Peaches (medium) - 2 pcs.

Preparation

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component. We thoroughly wash all fruits and berries under running water, remove seeds from them and cut into small pieces. We put them on the bottom of the forms, do it carefully, giving them an aesthetic look.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution Make sure that the liquid does not boil. After that, remove the pan from the heat, wait 10 minutes and fill it with the laid out fruit. Leave the dessert at room temperature for a few hours and then place it in the refrigerator overnight. The jelly will be ready in the morning.

Sea buckthorn and fig jelly recipe with champagne

Ingredients

• Gelatin 40g
• Water 300ml
• Champagne sweet 200ml
• Sugar 300g
• Fresh figs 2pcs
• Sea buckthorn 400g

Preparation

Pour gelatin with 100 ml of cold water and leave for 10 - 15 minutes. It will absorb water and swell. Put the champagne on heat and bring to a boil. Leave for 1 minute to allow the alcohol to evaporate. Remove from heat.

Add one third of the gelatin to the champagne. Stir until the gelatin is completely dissolved. Cut the figs into thin slices. Cover the bottom of the mold and the sides with fruit pieces. Gently pour the figs with the champagne and gelatin. Refrigerate for 1 hour. Pour sea buckthorn with 200 ml of water and beat lightly in a blender so that the seeds remain intact.

Grate the sea buckthorn puree over a saucepan through a fine sieve, kneading the berries with a spoon. Pour in 200 g of sugar and put on medium heat. Add remaining gelatin. Knead until smooth.

Do not bring the sea buckthorn to a boil, otherwise the vitamins will not be preserved. Berries should be heated to no more than 50 - 60 degrees.

The puree must be cooled before pouring onto the fig layer so that it does not melt. When the sea buckthorn has cooled down, pour it into a mold with figs. Put in the refrigerator for another hour. When the jelly is frozen, turn the dishes upside down to get the dessert.

To easily get the jelly, slightly heat the bottom by lowering the mold into a container of hot water. It is important not to overheat the jelly, otherwise it will start to melt. You should also cut with a knife along the walls of the mold, separating the jelly.

After you have turned the jelly upside down, you need to send it to the refrigerator for another 5 minutes so that the jelly sets after heat treatment.

With the advent of instant gelatin, the preparation of desserts with its use has become much easier. However, there are always little secrets.

How to make jelly

Silicone shaped bakeware is a great option, effective and convenient. But if there are no such in your kitchen, use deep bowls or bowls. It is advisable to cover the bulk form (especially if you are preparing a jelly cake) inside with cling film, so that it is more convenient to remove the dessert from it after it has set. Beautiful glasses, disposable cups or cups are suitable for serving in portions. And jelly with champagne, of course, is best served in flutes.

How to gently extract the jelly

To remove the frozen jelly on a plate, you need to dip the mold in hot water, hold it for a few seconds to warm the walls, and turn it over onto a plate. However, do not overdo it so that the dessert does not lose its shape. Metal containers are best suited for this, as they heat up faster.
Why eating jelly is useful

The beneficial properties of jelly are endless, and they are directly related to its composition. The dessert contains gelatin - an integral component of a delicious treat. This ingredient has beneficial effects on the condition of hair, nails and joints, but certainly with regular use.

Often, gelatin in a dessert is replaced with pectin or an extract from seaweed - agar-agar. These foods are also good for the body. So, pectin has the ability to remove radionuclides and salts of heavy metals from the body, and agar-agar improves intestinal function.

In addition, jelly contains various amino acids, for example, glycine, which is so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prophylaxis against arthritis.

The only harm jelly can do is cause tooth decay if the dessert is too sweet and you don't take good care of your teeth. But seriously, you can harm your body with this delicacy only if it is made from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that only need to be diluted with water, then carefully study the composition of the product. It should be simple, without any unnecessary preservatives and dyes.