Jelly is a healthy product that has remained at the peak of "tasty" fashion for many years. This cool sweetness is loved by both kids and adults.

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

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

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

How to dilute gelatin for sweet dishes

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

Swollen gelatin must be dissolved. It is best to use a water bath to keep it from boiling.

It is worth mixing the dissolved gelatin with the bulk when both ingredients have approximately the same temperature. This approach will help to avoid lumps in the finished dish.

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

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

Making jelly at home

Plain jelly requires water, sugar, gelatin, and fruit (or milk) filling. Gelatin is soaked, according to the proportions, and the desired consistency, and after swelling, draining excess water, is introduced into the hot base, while not stopping stirring.

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

And in order to free the finished jelly from the forms, you need to dip them into hot water, and then, covering with a plate, turn over.

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

To prepare "juicy" jelly you will need:

• juice - 500 ml (any will do. But take into account that acidic juices may "require" more sugar);
• insoluble gelatin - 25 g;
• sugar - 1 tsp

Cooking time - 2 hours 20 minutes.

Caloric content - 45 kcal / 100 g.

Mix gelatin with juice. Leave to swell for about 1 hour. After this time has elapsed, add sugar to the mass and send the container over low heat. Stir with a non-metal spoon. As soon as the gelatin and sugar dissolve, stop heating. It is necessary not to let the mass boil.

The next step is pouring into molds. For decoration, you can lay out the bottom of the forms with fruits or berries. They should be washed first, and if necessary, remove the bones. This is important if small children are eating dessert.

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

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

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

It can be served in combination with ice cream, cream or as an independent dessert.

Berry jelly recipe

You will need:

• berries (raspberries, blackberries, blueberries, etc.) - 500 g;
• sugar - 100 g;
• gelatin - 25 g;
• water - 500 ml.

Caloric content - 300 kcal.

First, soak the gelatin in cold water. Leave it on for one hour.

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

Berry puree should be boiled for several minutes with sugar until it is completely dissolved. Then cool and add to the berry juice.

Add warm gelatin to the mixture of berry puree and juice, stir until combined.

Moisten the molds with water, put a few fresh berries on the bottom, pour the mixture and leave to solidify.

Lingonberry Jelly Recipe

For cooking you will need:

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

Cooking time - 2 hours 30 minutes.

The calorie content of one portion is 600 kcal.

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

Add sugar to the juice collected from berries and put the container on fire. Cook until sugar dissolves, stirring occasionally. The next step is adding gelatin. It is important to ensure that the mass does not boil for the next few minutes. That's the whole procedure.

The finished jelly must be put in jars. By the way, they do not need to be sterilized. This berry is not prone to fermentation. Turn the rolled jars over, placing them on the lids, and after cooling, store in a cool, dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

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

Cooking time - 2 hours 30 minutes.

Calorie content - 200 kcal.

To prepare milk jelly, start by preparing the gelatin. Cover it with water and leave for 1 hour. Heat the milk almost to a boil, remove from the stove, add sugar to it and warm it up a little more. Separate the gelatin from the liquid remaining after swelling.

While stirring, add the gelatin to the slightly cooled milk. For flavor, it is advised to add vanilla sugar. Jelly must be poured into forms through a strainer.
You can remove the dessert from the containers in the standard way: lower the mold into hot water.

Strawberry Jelly Cake Recipe

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

In order for jelly to serve as an excellent addition to the cake, it must be prepared correctly, following all the rules. If the gelatin is soluble, you can, following the instructions on the package, immediately start preparing the mass.

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

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

• water - 100 g;
• strawberries - 150 g;
• 3 tablespoons sugar.

Cooking time (taking into account the swelling of gelatin) - 2 hours 20 minutes.

Calorie content - 65 kcal.

Grind the berries in a saucepan, adding sugar, then pour in 2 tablespoons of water. Boil everything together for a few minutes. Then cool a little, drain off the excess liquid and add gelatin to the strawberries.

• if the jelly is supposed to be used as a layer, you need to pour it into the mold and let it harden. Then cut into pieces and put on the cream, then cover with the next cake;
• and if you have to make a cake decoration, it should be given special attention. First, cool to room temperature. Having previously prepared the sides on the cake so that the liquid does not "run away". Cardboard rolled into a ring and stuck into the top cake is best suited for this. Pour in very carefully. Place the cake in a cool place to set. After the thickener has set, the cardboard edges can be carefully removed.

Confectioner's Notes

• if the recipe contains fruits, it is better to add a little more gelatin. Otherwise, the juice that will give, for example, oranges, may interfere with the seizure of the thickener. Which will lead to a fidgeting layer inside the finished dessert;
• you love sweets, but keep an eye on the figure, your salvation is jelly. It is nutritious and healthy. You can also use a substitute instead of sugar, which will further reduce the calorie content of the dessert;
• multi-colored jelly looks very impressive in transparent tall glasses. If you fix the glass in a tilted position before pouring the first layer, you can get an excellent jelly "awry". And to differentiate the colors, you can use the milk layer as an intermediate layer.

In short, there is no more “creative” product than gelatin. With its help, you can create excellent desserts, as well as beautifully decorate ready-made ones. And the benefits of gelatin in the diet are simply undeniable.

There is another recipe for making jelly in the next video.

Fruit jelly is very popular with children. Cool, delicate, the taste is magical - childhood is immediately remembered. Let's try to return it for a moment.

What to make fruit jelly

To make jelly, we will take everything that is in the house that looks like fruits or berries:

• frozen cranberries, we will make jelly from it, more precisely from its juice
• apples
• Orange
• frozen raspberries
• prunes
• honeysuckle, also frozen

How to make fruit jelly

We will mix the products (fruits and berries) in different combinations so as not to get bored.

To begin with, we take a bag of gelatin in our hands and carefully read the instructions. "Dissolve in warm water and wait until it swells."

Wow! We will never end this way! Thanks to my wife, she's a cunning person (probably because she's a redhead), she took this process into her own hands.

Put the diluted gelatin in the microwave for a minute or two, stir. And so a couple more times. After five minutes, we have fully diluted gelatin ready to use.

Preparing the base for the jelly. Pour some hot water into a deep bowl. Pour the frozen cranberries into the water and add sugar to taste.

We take a blender and grind everything thoroughly until a homogeneous mass is obtained. Strain the resulting juice or puree through a strainer so that there are no skins and bones in the jelly.

We dilute the cranberry juice with not very hot water and pour gelatin into it, stirring continuously.

Now you can prepare the filling for the jelly so that it has the right to be called fruit or berry.

We have made four types of filling:

• apples with orange
• raspberries with apples and sugar
• raspberries with apples and honeysuckle
• apples with prunes

Peel the apples and cut them into small pieces, cut the oranges into thin slices, leave the berries as they are, do whatever you want with the prunes, we cut it.

We spread the filling into deep bowls or cups and fill it with cranberry juice and gelatin.

We put all containers in the refrigerator. I did not time the time, it froze for half a day.

We take out fruit and berry jelly from the refrigerator and enjoy the taste of childhood.

A! I completely forgot! If you want to get the jelly out of a bowl, put it (bowl) in hot water for 10-20 seconds, then turn over over a plate.

This dessert can be prepared all year round, as there is a variety of fresh, dried and canned fruits in all seasons. It is advisable to cook jelly with fruits as often as possible, since it is loved by children, useful and always desirable at the festive table. A sweet dish can be prepared with three ingredients, and for a richer taste, a combination of two or three fruits and flavorings are welcomed.

Jelly with fruit - what products are needed and general principles of preparation

The main components for jelly with fruits will be different types of fruits, it's a matter of taste for everyone. For a festive table, jelly is most often prepared from bright fruits such as: kiwi, oranges, pomegranates, plums, persimmons, and the rest is the flight of your imagination. For children and dietary 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 endlessly.

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 it is soaked overnight, and only the next day you can prepare the planned jelly. The finished jelly turns out to be dense and keeps its shape perfectly. Pectin is made from fruit and berry pomace, which contains a lot of pectin. It enters the trading network in packaged form, where instructions for its use are indicated. This gelling agent is less commonly used for jellies, as it keeps its shape worse.

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

1. Dried fruit jelly with the addition of grapes

This is such a successful combination, there is a sea of ​​vitamins, other usefulness and a very rich taste is obtained. For the late autumn period, the most it.

Dried fruit jelly with the addition of grapes

Components:

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

According to the recipe for jelly from dried fruits with the addition of grapes, we prepare as follows:

First, let's prepare dried fruits and grapes. Sort the 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 this time, add the grapes and continue the cooking process until a beautiful broth appears (another 10 minutes is enough). Strain the finished broth through a colander with gauze.

Add sugar, bring to a boil. Then the swollen gelatin and warm everything up until the gelling substance is completely dissolved. Cool slightly and pour into your favorite molds, placing them neatly on a cutting board. After cooling, send the molds to the refrigerator. After 6-8 hours it can be consumed. Nice jelly design.

2. Original jelly from plums

The jelly is prepared quickly, the color is bright, because you just want to cut off a piece of a rich dessert, and now we try and cook, because there are still plums on sale. To reduce acidity, the fruits of an exotic tree are also 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 pits, immerse them in water and cook over medium heat until tender, avoiding boiling. After removing with a slotted spoon. Now add the chopped fruits of the red dragon to the broth, boil all together and the pulp of the pitahaya, remove. The seeds can be left, they look beautiful in jelly.

Pour sugar into the broth, add the swollen gelatin and, stirring occasionally, bring to a boil. Important! Do not boil, otherwise the gelling ability of gelatin will decrease. Further, if necessary, you can strain through cheesecloth, and if there are no special flakes and clots, then leave it that way. Cool slightly and pour into curly molds or glasses and refrigerate.

3. Apple jelly at home

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

Components:

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

According to the recipe for apple jelly at home, we cook as follows:

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

2. Put fruits in a saucepan, add sugar and mint leaves with water. Boil until soft, collecting the constantly boiling foam.

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

5. After the dissolved gelatin, mix to the apple mass. Pour into molds and put them in the refrigerator until they solidify. Before serving, let the mold with aromatic food stand 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 there are, so cores, and not only cook this dessert and you will not regret it.

You can cook jelly with apricots in two variations: on a clarified broth with the removal of fruit residues and by pouring several layers of jelly ready-made syrup on the sliced ​​fruits.

Components:

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

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

1. It is advisable to choose honeycomb apricots for making jelly, not wild, as they are the most tasty, juicy, fragrant and have a brightly saturated orange color. They should be rinsed under running water and laid out on a towel.

2. Divide the fruit in half and remove the pits.

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

4. In the interval of free time, put the 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 mold in the shape of a heart, put 200 grams of apricots cut into slices and pour over the cooled broth, so that only the fruits are covered.

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

8. Finally, when serving, cut into portions and serve.

5. Useful jelly with fruits

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 pomegranates. Doctors even recommend this nutritious fruit for a healthy heart and vascular system.

Now I advise you to break this beautiful fruit and collect the celestial pomegranate pearls, bursting with sweet juices and a soft crunch.

Components:

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

According to recipes, we prepare healthy jelly with fruits as follows:

1. In a convenient way, choose pomegranate seeds from the fruit.

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

3. Drain and discard the dense part of the cake.

4. Prepare the gelatin as previously indicated in the previous recipes.

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

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

With each bite, you will experience the 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.

Fruit jelly with gelatin is not a dish that I cook every day, because normally I somehow make ready-made jelly from bags. You too? But sometimes I want something unusual and non-standard, and then ... The composition of fruit jelly in this case depends on what I have at hand.

In general, I would single out at least two groups of fruits: fresh and canned. Fresh can be disposed of in different ways: it is better to squeeze juice from citrus fruits and apples, and all sorts of mangoes, peaches and apricots there are to be painted. For canned ones, it is rational to use syrup for gelling, and leave the pieces of fruit whole in it. Naturally, you can also mix fresh juices with syrups. In this recipe I will show a two-layer jelly, without mixing, it is even prettier.

It is also important to remember that there are fruits that do not lend themselves to gelation. These are fresh pineapple and kiwi. It makes no sense to make either juice or mashed potatoes from them. And even if you put a washer in jelly made from other fruits, they will dissolve it around them. Canned pineapples do not do this, you can jell them.

So, we are preparing fruit jelly with gelatin at home ...

First, pour out the syrup from the jar and measure how much we have. I had about 200 ml.

Squeeze out about twice as much fruit juice. I brought the figure to 500 ml, purely to make it easier to calculate gelatin.

Now a little theory. Sweet liquids are heavier than unsweetened ones. Therefore, it is possible to pour the syrup in a separate layer on the bottom of the glass, and the juice on top. It is impossible to do the opposite with an uncured bottom layer - the syrup will pass through the juice and lie on the bottom. Those. if you want to make jelly, where the transparent syrup layer will be at the top, and the opaque juice layer is at the bottom, then you first have to let the lower savory harden, and only then pour the upper sweet one. But the pair "sweet at the bottom - not sweet at the top" can be poured immediately, and they will not mix.

We calculate the gelatin according to the instructions on the package. Since there may be a certain amount of liquids that is inconvenient for counting without a residue, keep in mind the following rule: for the lower sweeter layer, you should take more gelatin than the norm, and for the upper unsweetened layer it MAY be less. Those. I have 3 sheets of gelatin on the bottom layer for 200 ml of syrup, and 5 sheets for the top one for 500 ml of juice.

We soften the gelatin in cold water according to the instructions on the package (normally - 5 minutes). Under each liquid - its own portion of gelatin, but then how to divide it?

We squeeze out excess liquid and melt the gelatin at the minimum microwave power in series of 15 seconds. Twisted for 15 seconds, mixed, if the gelatin did not dissolve completely - twisted for another 15 seconds. Never overheat! The gelatin should dissolve completely and turn into a clear liquid.

Pour the syrup into warm gelatin in small portions with continuous stirring. Not the other way around, it is the syrup in the gelatin. If you do the opposite, then the warm gelatin in the colder liquid will solidify itself, and not bind it.

We do the same with juice: slowly pour the juice into warm gelatin, stirring it all the time.

If the canned fruits were large pieces, then we cut them into smaller pieces. It took me 6 halves of canned peaches for 4 glasses of jelly, i.e. total - 3 whole peaches.

Place the fruit pieces on the bottom of glass glasses and pour the gelatin syrup over them so that the fruit is completely covered.

Pour the juice with gelatin in a spoon. If suddenly someone does not know how it is "on a spoon" - its tip rests against the wall of the glass somewhere on the same level with the surface of the lower liquid and starts pouring a thin stream into the upper spoon. As the new liquid level rises, the spoon is gradually lifted up.

Place the fruit jelly with gelatin in a cold place and let it freeze. In 6 hours, it grasps even just in a cold room, in the refrigerator - faster.

Bon Appetit!

Jelly is that rare dessert that can be eaten in unlimited quantities with virtually impunity. Unlike cakes or pastries, which contain a lot of fat in the form of butter, condensed milk, or the same nuts, jelly has very few calories. It is made from fruits or milk that contain minimal or no fat.

Jelly is of two main types - based on natural pectin or thickeners such as gelatin or agar-agar. Pectin contains apples, black and red currants, plums, cherry plums and some other fruits and berries. The jelly made from such products is very soft and tender. It is stored for a long time and has a large amount of useful microelements. Pectin itself serves as a kind of "broom" that removes all waste from the body.

Agar or gelatin jelly can be completely artificial, that is, it only includes sugar, thickener, colors and water. It looks hard and like glass. Despite the lack of other ingredients, it also has benefits. 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. The latter is most often gelatin, since algae agar 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. It will be appreciated by both a losing weight mother and a demanding baby. The rest of the household will also not remain indifferent to the low-calorie and vitamin-rich dish, which is available in any season.

Transparent jelly with fruit

Bright portioned jelly for a children's party. Any fruit is suitable for dessert. Its main charm is in the beautiful cutting of products. Thanks to special tools for home carving, instead of ordinary cubes and slices, you can make crescents, stars, suns and even snowflakes.

The dosage of the products is indicated for approximately 4 servings.

Ingredient List:

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. Strawberries - 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, in warm water, soak the gelatin in advance, following the instructions on the sachet. Combine it with light honey syrup and cook for a couple of minutes.
• Sand the pear and chop it into thin crescent plates with a vegetable peeler.
• Peel the apricots and cut them into quarters, and the grapes into halves.
• Cut the strawberries into small cubes. Choose a melon with a dessert spoon so that you get neat balls.
• Arrange fruits in portioned tins in the following combination: melon balls with grapes, pear slices with strawberry cubes and apricot quarters also with strawberry cubes.
• Pour the resulting fruit platter with honey base and refrigerate for solidification.

Festive jelly with fruit and yoghurt

The recipe itself is simple, the filling method gives it an unusualness. This dish requires 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 for approximately 8 servings.

Ingredient List:

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:

• Warm a quarter of the grape juice slightly and soak the gelatin in it. Boil the rest of the juice over low heat and add the prepared quarter with gelatin and sugar.
• Stir frequently to achieve complete dissolution of the gelatin. Boil the juice for 3-4 minutes and remove from heat. Strain from lumps.
• Cut the kiwi figuratively, 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. Set the glasses at an angle and refrigerate to solidify.
• Mix yogurt or whipped cream with vanilla sugar, gelling juice and pour into glasses at the level of the frozen mixture with grapes and kiwi.
• Sprinkle with cinnamon on top and garnish with thin lemon rind spirals.

Natural apple jelly

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

Ingredient List:

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

Cooking method:

• Rinse the apples, cut off all the bad parts, divide into quarters and put in a saucepan directly with the seeds.
• Cover with water and simmer over low heat for about half an hour. Line the colander with a gauze cut and throw the boiled apples onto it so that all the resulting liquid is glass. Keep it up for about an hour.
• Estimate the amount of juice and dissolve the corresponding amount of sugar in it. For example, one and a half liters of juice will require approximately 1.5-1.8 kg. Sahara.
• Rub the remaining unboiled apples through a fine sieve. Set aside the resulting puree for the time being.
• Boil the juice with sugar and citric acid over very low heat to a syrup, constantly draining the foam. Then add puree and simmer for about 10 minutes.
• Pour into portion molds or roll up into jars. The jars themselves do not need to be turned over after capping.

Jelly with citrus and red currant berries

Delicate sweet and sour red currant jelly with pieces of sweet green grapefruit and juicy bright oranges. The dosage of the products is indicated for approximately 4 servings of 200 g each.

Ingredient List:

1. Red currant - 500 g.
2. Sweety green grapefruit - 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 puree with an immersion blender along with sugar.
• Pour puree with water and put on low heat. If you want a less thick and more transparent jelly, then strain the mixture of puree and water through cheesecloth.
• Soak gelatin in a small amount of hot water, taking it at the rate of 1 liter. water. After it is well soaked, it must be drained. 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 peeled from hard films. Divide the resulting pulp into small pieces and put in portion molds.
• Pour a slightly cooled currant base on top. Do not pour boiling liquid, as citrus fruits can acquire a bitter taste.
• Put in the refrigerator and solidify completely.

New Year's 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 the products is indicated for approximately 6 servings of 150 g each.

Ingredient List:

1. Mandarins - 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 carefully wipe off the zest from them. Peel these and the rest of the tangerines and pass through a juicer.
• Put the juice on a very low heat.
• Heat the water and soak the gelatin in it. Strain and pour over the juice. Bring to a boil and immediately remove from heat. Add zest to it.
• Allow the mixture to cool to a temperature slightly above room temperature (the jelly will begin to thicken a little) and add chocolate and mastic confetti grated on a coarse grater into it. If the temperature of the mass is higher, then the decorative fillers will simply melt.
• Pour quickly into portioned molds and place in a cold place until completely solidified.