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

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

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

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

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

1. Dried fruit jelly with grapes

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

Dried fruit jelly with grapes

Components:

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

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

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

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

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

2. Original plum jelly

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

Components:

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

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

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

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

3. Jelly from apples at home

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

Components:

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

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

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

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

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

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

4. Summer fruit jelly recipe

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

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

Components:

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

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

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

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

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

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

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

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

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

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

5. Healthy fruit jelly

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

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

Components:

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

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

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

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

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

4. Prepare gelatin as previously indicated in previous recipes.

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

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

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

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

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

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

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

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

Transparent jelly with fruits

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

The dosage of products is indicated for approximately 4 servings.

List of ingredients:

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

Cooking method:

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

Festive jelly with fruits and yogurt

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

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

List of ingredients:

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

Cooking method:

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

Natural jelly from apples

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

List of ingredients:

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

Cooking method:

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

Jelly with citrus and red currant berries

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

List of ingredients:

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

Cooking method:

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

Christmas tangerine jelly

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

List of ingredients:

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

Cooking method:

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

Jelly is very popular with children and adults. A variety of recipes allows you to cook products that have a special taste difference. Any such dessert, including fruit jelly, is prepared from:

• gelatin;
• water;
• sahara;
• fresh fruits and berries;
• milk;
• sour cream;
• cream;
• syrups;
• berry juices and other products.

To saturate the smell, orange zest, vanilla sugar, liquors, wines, citric acid can be added.

Traditional recipe

To prepare a wonderful dessert in natural home conditions, the following ingredients are needed:

• sour cream;
• fruit syrup;
• cream;
• coffee;
• lemon acid;
• melted chocolate;
• sugar;
• orange peel;
• table wine;
• pieces of fruit.

Important: if you take fresh berries and fruits, you need to put them in a container, fill with sugar, wait for the juice to stand out. The resulting syrup is suitable for eating a delicious dessert, which is fruit jelly.

The delicacy is served in transparent glasses, glasses or bowls. Original jelly, consisting of multi-colored layers. To make it, you need to pour warm jelly into the dishes. When the mass can completely harden, lower the mold into boiling water and immediately take it out so that the dessert can move away from the walls, turn it over and put it on a portioned dish or plates.

A bright dessert, not only with excellent taste, but also natural without preservatives and dyes, which have semi-finished products from bags, can be a raspberry jelly recipe from frozen or fresh berries. In order to prepare a natural product, you must take:

• a glass of fresh raspberries;
• water - 400 ml;
• gelatin - 1, 5 tbsp. l .;
• a glass of white dry wine;
• sweet peaches - 3 pieces;
• half a glass of sugar;
• mint leaves for decoration.

Delicious jelly is prepared like this. Pour fresh berries with two large tablespoons of sugar to isolate the juice. In the meantime, you need to prepare the syrup, taking for this a glass of wine, water and sugar, which must be boiled for two minutes. Then add the halves of the peaches and hold for a little while on fire. Remove them, peel them and put them in the refrigerator. Then combine the finished syrup and raspberries with juice and boil this mixture for another five minutes. Cool well, wipe through a sieve.

Important: gelatin should be poured only with wine, this should not be done.

Pour the swollen gelatin into the hot raspberry syrup and mix everything. Put the finished dessert in glasses or cups, move it to solidify for five hours in a cold place. The finished dish can be decorated with chopped peaches, raspberries and mint leaves.

Jelly will turn out very tasty if you cook it on the basis of sour cream and chocolate. This recipe is the most affordable option to make a delicious dessert. Chocolate can be replaced with instant coffee or cocoa. The steps to prepare the product are as follows. Stock up on the ingredients:

• cocoa powder - 3 large spoons;
• a glass of sugar;
• thick sour cream - one and a half glasses;
• gelatin - 30 g;
• kiwi.

First, pour gelatin over water, as it is written on the packaging and stir often for 30 minutes. Take half a liter of hot water. Next, mix sour cream and sugar. If necessary, leave until sugar is completely dissolved and mix well again. Pour the swollen gelatin into the sour cream and mix again.

Transfer half of this jelly, prepared in natural home conditions, to another dish, and pour cocoa powder into the rest of it and mix. Pour a little chocolate jelly into a flat shape and refrigerate until it becomes thick. After that, you can pour the sour cream layer on top of it and again send it to the refrigerator. Do this until the molds are filled to the top. Garnish with kiwi.

The following recipe will be able to appreciate even the most demanding lovers of this dessert. If you cook such a dish, it will surprise with its variety of taste and ingredients. The product consists only of strong coffee and milk. Used products are available to everyone, besides they are inexpensive. First you need to take the following components for coffee jelly:

• 1.5 cups of strong hot coffee;
• 45 g of water;
• 1 tbsp Sahara;
• 25 g vanilla sugar;
• 15 g of gelatin;
• lemon;
• for milk jelly, 15 g of gelatin is needed;
• 45 g of water;
• 2 tbsp Sahara;
• 25 g vanilla sugar;
• 1.5 cups of milk.

First you need to put gelatin for swelling. It just needs to be soaked in chilled boiled water. Next, brew a coffee drink and dissolve regular and vanilla sugar in it. Slowly pour the swollen gelatin into hot coffee with lemon and mix thoroughly, then laying out the dessert in tins.

After hardening the goodies in the refrigerator, the prepared product is turned onto a dish. The next step will be the preparation of milk jelly. It is similar to the previous description. Put milk on top of the frozen jelly ball of coffee and do so until the mold is completely filled. Serving on the table, you can decorate with a little grated chocolate.

To prepare the product, you will need:

• a quarter kilogram of cottage cheese;
• half a glass of sour cream;
• a glass of milk;
• 15 g of gelatin;
• 100 g of sugar;
• 5 g of vanilla sugar;
• grapes;
• cherry plum;
• apples
• crackers;
• corn sticks;
• dark chocolate.

First of all, deciding to make such a dessert in natural home conditions, you need to pour gelatin over the milk and leave it to swell. Next, milk should be heated over low heat and constantly stirred so that the gelatin can dissolve well. Allow the product to cool slightly. Put cottage cheese, sugar, sour cream, vanilla in a blender bowl and beat these ingredients at low speed, and then switch to powerful speed in order to grind the cottage cheese in the best way.

Pour milk with a thin stream into the crushed curd mass. Do not forget to cut the fruit in the meantime. The form must be lined with special cling film, put a few tablespoons of the curd mixture on the bottom of the dish, put corn sticks on top and put the curd again. So continue, laying out pieces of fruit and mass from the curd in turn. Cover the final ball with a cracked cracker, then wrap the film and transfer the mold to the refrigerator. When the dessert is ready, remove it from the mold, transfer to a dish, decorate with chocolate.

Sour cream dessert

• jelly from different berries and fruits - three packs;
• sugar - half a glass;
• sour cream - five hundred grams;
• gelatin - forty grams.

First of all, you need to make jelly according to the instructions. You need to take about a glass of water. Then pour the dessert into the molds in a thick layer, send to the refrigerator. Mix gelatin with 300 ml of water and then put to swell. It will take time for this procedure for half an hour. Separate the cooked jelly in small pieces, which are put in a bowl.

Then, over low heat, bring the gelatin to a boil. Combine gelatin, sugar and whipped sour cream, mix thoroughly to obtain a uniform mass. Then pour everything into a bowl with gelatin and send it to a cold place again. You can treat the cooked dessert directly in the bowls.

Sour cream and strawberry jelly is a product that is worth preparing for the holiday. To create such a sweet, you need to spend, of course, a little effort and time, but this dessert has no equal to its taste. For a sour cream layer you will need:

• gelatin;
• milk;
• sour cream;
• vanilla sugar;
• regular sugar.

To make a strawberry layer:

• gelatin;
• cold water;
• strawberry;
• sugar.

Important: serving this jelly to the table, you can sprinkle it with plenty of chocolate.

To prepare sour cream jelly, you need to pour gelatin over milk, strawberry water. All leave to swell. Next, you need to do strawberry jelly. Defrost strawberries, then scroll in a blender with three large tablespoons of sugar. Gently swell the swollen gelatin to a boil over low heat so that the product dissolves well.

Cool to room temperature and very slowly, in small portions, add in mashed berries. Leave in the refrigerator. After bringing to dissolution the gelatin, previously filled with milk. Set aside the dissolved gelatin so that it does not interfere, proceed to whip the sour cream with vanilla sugar. Without stopping, you need to whip and inject gelatin, which has been cooled to ambient temperature and add it to strawberry jelly.

Put the dessert in layers into glasses: the first bowl of sour cream, the second strawberry and so on. On the last layer of sour cream, put a little fruit dessert, in this case strawberry and make derivative stains with a stick. Refrigerate for a couple of hours.

Lemon jelly

Lemon jelly can become very refreshing in the summer heat. For lemon you will need:

• 1.5 cups of sugar;
• 20 g of gelatin;
• 3 glasses of water.

The recipe for this fruit jelly is very simple. First you need to prepare the zest from a citrus product. Dissolve 1.5 cups of sugar in water, and add another lemon zest. Meanwhile, dissolve the gelatin in a standard way and gradually introduce this substance into a mixture of water with lemon peel and sugar. Squeeze juice out of lemon. Bring the water to a boiling state, but you can not boil it, because then the jelly can not freeze.

When the water reaches the required temperature, gradually pour juice from the lemon into the container and immediately turn off the heat. Prepare the culinary sheet or sieve, strain and send to the refrigerator for solidification. Gourmet treat with your favorite berries and mint.

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

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

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

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

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

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

Fruit Juice Jelly with Gelatin

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

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

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

Cooking Technology:

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

Jam recipe

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

The list of ingredients required for jelly:

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

Working process:

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

Cooking from sour cream

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

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

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

The sequence of actions:

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

Homemade Milk Jelly

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

For classic homemade milk jelly, take:

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

Cooking:

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

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

How to make compote dessert

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

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

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

Cooking process:

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

Kefir Option

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

It will require:

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

Recipe step by step:

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

Curd jelly with gelatin

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

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

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

How to make jelly from gelatin and cottage cheese:

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

From strawberries at home

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

To prepare it you will need:

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

We prepare strawberry dessert as follows;

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

Cranberry stepping

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

Proportions of ingredients used:

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

Stages of cooking:

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

Homemade Plum Treat

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

In this case, you need to take:

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

Homemade plum jelly gelatin recipe in steps:

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

Cherry Jelly with Gelatin

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

Product List:

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

How to cook:

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

The easiest way to make fruit jelly is to buy the finished 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 cook this dessert from natural fruits and berries, and there are plenty of ways to do this: from juice, fruit puree, frozen berries or jam.

The simplest and most affordable jelly recipe is prepared on juice and gelatin. Juice for this dessert can be chosen absolutely any, 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 variant of fruit jelly will be as follows:

• 400 ml of fruit or berry juice without pulp;

Recipe step by step:

1. Pour granules of instant gelatin into the juice and allow them to absorb a little moisture, about a quarter of an hour. If you use plain and sheet gelatin for jelly, you need to be guided by the proportions indicated on the package. Sheet gelatin is soaked in water, and then squeezed and put into juice.
2. Next, send the juice with gelatin to the fire and warm until all 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 solidify.

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

With agar

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

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

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

Workpiece sequence:

1. Agar-agar in a small container, pour a small amount of juice and leave for a couple of hours so that it is saturated with moisture.
2. Put the remaining juice in a suitable refractory container on a fire and bring to a boil. If desired, the fruit base can be sweetened with a couple of spoons of sugar.
3. Pour soaked agar-agar into boiling juice and stir for five minutes after boiling again, so that the gelling properties of the powder can be fully revealed.

Jelly on agar agar is hot poured into molds and allowed to solidify at room temperature. For further storage, the dessert is cleaned in the refrigerator, having previously tightened its surface with cling film, which will prevent the evaporation of water from the finished product.

From frozen berries

A blank of frozen berries can easily be turned into a delicious summer dessert.

For such a transformation, the following ingredients will be needed:

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

Working process:

1. Leave the berries at room temperature so that they thaw completely. After that, beat them in a blender until a smoothie is pure, which can be passed through a fine sieve to get rid of the bones.
2. Combine the prepared berry base with lemon juice and sugar, adjusting its amount according to your preferences. The taste of berry puree should be saturated, since gelatin dissolved in water will still be added to it.
3. Pour gelatin with water at room temperature and leave it for the time specified in the cooking instructions on the package. Warm the mixture until the gelatin granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute it on the tins.

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

Mashed Jelly

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

Products that will be needed during the cooking process:

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

Algorithm of actions:

1. Wash, dry and mashed strawberries with a blender. Separate the bones from the finished substance by pushing it through a sieve.
2. Mix puree with powdered sugar. It is preferable to use than sugar, because it dissolves faster.
3. Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, warm everything, not allowing boiling, until a homogeneous consistency.
4. Remove the mashed potatoes from the heat, cool slightly and beat with a mixer. Transfer the dessert into a mold and let it completely freeze in the refrigerator.

If this jelly is not served in a bowl, then it must be removed from the mold, cut into small cubes with a wet knife and roll in icing 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 a jelly treat “Rainbow” or “Broken Glass”, you will need:

• 375 g sour cream 20%;
• 100 g of sugar;
• 150 ml of orange juice;
• 150 ml of kiwi juice;
• 150 ml of 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 substance is dissolved. 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 solidification of the previous one. So that the warm liquid does not make a hole in the previous layer, it is poured neatly over the knife.
3. For broken glass, all three types of fruit jelly are sent to freeze in a 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, decorate it with several berries or fruit slices, of which fruit jelly is made.

Cooking from jam

How to make fruit jelly if you don’t have any fresh or frozen fruits or berries on hand? A jar of delicious homemade jam will help out. Well, if it is with whole berries, then they can decorate the dessert before serving.

The list and ratio of necessary products:

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

The sequence of actions:

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

But there is good news: high temperatures destroy these enzymes, and even from these fruits it becomes possible to make delicious fruit jelly. Therefore, mashed potatoes or juice used as a base should be boiled for a couple of minutes, and scalded with fruit slices with boiling water. You can also use “unsuitable” fruits for jelly, along with others, such as pineapple and persimmon.

In general, all other fruits and berries are great for jelly. It should only be noted that fruits with acidity 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.

In the end, it is worth giving another tip 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 sugaryness of the finished dessert. It will not only balance the sweetness, but also make the dish refreshing.