The surest way to make a good gelatin jelly is to read the instructions on the gelatin packaging. After all, the gelling properties of gelatin differ depending on the manufacturer and on the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatinous mass are fundamentally different.

This recipe suggests approximate rates based on the instructions for the specific powdered gelatin.

So, 1 tbsp. pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare juices, on the basis of which the jelly will be prepared. Juices can be packaged or prepared at home. There is no clear framework for the combination of types of juices, it all depends on your preferences. The only thing that will look more spectacular will be juices contrasting in color. But if you want to make one kind of jelly, this question should not worry you.

Pour juice (in this case pineapple) into a saucepan, add half of the gelatinous mass there. Taste, if the juice is sour, then add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Then pour the juice into containers and send it to the refrigerator until it solidifies. You can add pineapple slices or a slice to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

With the next layer, you need to do the same, pour cherry juice into the pan, add the rest of the gelatinous mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-set pineapple layer. Top can be decorated with berries or fruits.

It is ideal to decorate with those berries and fruits, the juices of which were used in the preparation of gelatin jelly. For example, in the pineapple layer it is worth lowering the pineapple pieces, and in the cherry layer - the cherry. This will not only decorate the dessert, but also define the type of jelly.

How to make jelly

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

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

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

How to dilute gelatin

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

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

How to make jelly at home

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

How to make juice jelly

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

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

How to make gelatin jelly with a juice base:

How to make fruit jelly

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

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

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

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

How to make jam jelly

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

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

Technology, how to make jelly from jam:

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

It's hard to find someone who doesn't like jelly. You can find sachets of it at every grocery store, but you can also make a colorful dessert at home. We will tell you about the benefits of the treat and how to make jelly at home. We offer you to please your family not only with the traditional version of the dessert with fruits, but also with more original ones - with kefir or hibiscus tea.

Jelly is very popular all over the world because it not only tastes great, but is also healthy. There are many variations of its preparation: based on compote, freshly squeezed juice, and even tea. Thanks to our selection of recipes, you will learn how to make homemade jelly step by step, and the process will not cause you any difficulties. You will read how you can make jelly at home from jam, how to reduce the calorie content of a delicacy, and why you should not get carried away with eating delicacies while losing weight.

The benefits of treats

Before talking about how to make milk or fruit jelly at home, you need to know about the properties of a natural product. Most often, jelly is prepared on the basis of gelatin, which has a beneficial effect on the body.

• Dishes based on gelatin have a beneficial effect on people with joint diseases. Doctors advise people with injuries of the spine or limbs to eat more dishes with a high content of this substance: jellied meat, aspic and brawn. Berry jelly also belongs to the list of recommended dishes.
• Gelatin helps to reduce blood clotting. Foods with its high content must be present in the diet of people with low hemoglobin.
• Experts advise replacing harmful delicacies with jelly. Taste is among the easily digestible, but this is where the danger lies. For a losing weight person, dessert may seem easy after the abundance of fast carbohydrate dishes on the menu. Therefore, eating jelly, you may not notice that you have gone overboard with calories.

Gelatin is a natural collagen that women need for a youthful face and beautiful hair. You can eat gelatin every day with water, but it is better to pamper yourself with jelly at home more often.

What dessert is better: video

Before moving on to recipes, I would like to say about what types of jelly exist. The classic option is considered to be a delicacy cooked in gelatin. Today, agar-agar and pectin are used in cooking. The first component is obtained from seaweed, the second is found in apples.

Making fruit jelly

A weightless piece of delicacy that melts in your mouth and has a distinct fruit flavor. Isn't this the perfect dessert? Gelatin jelly can be multi-layered, decorated with pieces of fruit or mint leaves. Not sure how to make fruit jelly at home? Then read the recipe below.

• dry gelatin - 4 tsp;
• fruit juice 400 ml. (it is best to use natural);
• granulated sugar;
• berries and pieces of fruit - for decoration.

Cooking steps:

1. Pour gelatin with cold water, leave it for 40-60 minutes to swell.
2. Pour the juice and the resulting gelatinous mass into a heat-resistant container. Add some granulated sugar if necessary. Put the mixture on fire. Heat until the gelatin grains are completely dissolved.
3. Combine both components of the jelly, stir. Pour it into bowls and refrigerate.

Never put a treat in the freezer, otherwise the gelatin will crystallize and you will not get an appetizing and tasty jelly.

Chocolate jelly

Usually the recipes say to use cocoa powder. But we dare to offer you a homemade dessert with real dark chocolate. We recommend choosing a product with a high content of cocoa beans. Jelly looks especially beautiful in a flaky form.

For cooking you need:

• 1 tbsp. l. edible gelatin;
• black chocolate;
• 500 ml milk;
• 1-2 tbsp. l. granulated sugar.

How to cook :

1. Soak the gelatin as directed.
2. Pour milk into a fireproof container, heat it, and then add chocolate to the liquid. Wait until it melts completely. Add sugar and stir chocolate milk well.
3. During this time, the gelatin should have time to swell, so we send it to a water bath and heat it until it is completely dissolved.
4. Add warm gelatin to the milk, stir the mixture.
5. Pour the resulting mass into portioned molds. It is advisable to choose transparent products. Then the jelly will look more impressive. Send the lukewarm treat to the refrigerator.

Gourmet milk jelly

To make it at home, use a medium-fat dairy product.

You will need :

• 500 ml cow's milk;
• 0.5 tbsp. water;
• about 2 tsp. gelatin;
• 3-4 tbsp. l. granulated sugar;
• cinnamon to taste.

Cooking steps:

1. Prepare the gelatin. Fill it with water and let it swell.
2. Bring milk to a boil and remove immediately from heat. Add sugar to hot milk and let it boil. Set aside and let the liquid cool.
3. Pour the dissolved gelatin into warm milk in a thin stream, mix. You can add a little cinnamon or vanilla.
4. Stir the preparation of the future jelly again, strain the mixture and refrigerate.

Many people with a sweet tooth are very fond of this homemade dessert for its bright taste.

Coconut dessert recipe

You already know how to make fruit jelly, it's time to get acquainted with an exotic recipe. The preparation and consumption of the treat is indicated for people with cow's milk protein intolerance.

For jelly you will need:

• 400 ml. coconut milk;
• glass of water;
• 30 g of coconut;
• 20 g of dry gelatin;
• sugar (optional - 0.5-1 tbsp. l.);
• 5 tbsp. l. jam or jam.

How to cook :

1. Pour a glass of water over the gelatin. Combine the milk with sugar in a separate container and simmer over low heat until the granulated sugar is completely dissolved.
2. Remove the milk from the stove, add the coconut flakes, stir. Leave the mass to cool completely.
3. We heat gelatin in a water bath or in a microwave oven. Slowly pour the gelatin into the cooled milk mixture.
4. Pour the mass into molds and put in the refrigerator.

Dessert "Rainbow Orange": video recipe

Kefir jelly with surprise

Many housewives are interested in how to make unusual jelly at home.

To prepare it, you will need the simplest ingredients, but the taste will amaze any gourmet:

• 5 tbsp. l. blueberries;
• 150 ml. low-percentage kefir;
• 2 tbsp. l. granulated sugar;
• 100 g of water;
• 2 g vanillin;
• 10 g of gelatin.

Cooking procedure:

1. Mix kefir with sugar and vanilla.
2. Dissolve gelatin in hot unboiled water.
3. Mix the kefir mixture with gelatin.
4. Add berries. Mix gently.
5. Place in the refrigerator.
6. We recommend decorating an unpretentious dessert with white or dark chocolate flakes.

Delicious jam dessert

If you do not want to stuff yourself and your household with a store delicacy of dubious quality, we advise you to make your own jelly according to the following recipe.

For jelly you need:

• 25 g of gelatin;
• water;
• 1 tbsp. jam.

How to cook :

1. Pour 20 tbsp of gelatin. l. boiled water.
2. Dilute the jam with 2 cups of water, strain.
3. Boil the syrup over low heat for 10 minutes. Cool the liquid.
4. Bring the gelatin to a liquid consistency and then combine it with the syrup.
5. Pour the jelly into the bowls, let it cool, refrigerate for several hours.

It is believed that making goodies from jam at home takes a lot of time. But the process is very simple and requires minimal culinary skill.

Gourmet multi-layered jelly "Zero Gravity"

You will also need strawberry or currant jam for this recipe.

For cooking you will need:

• 100 g of jam;
• standard bag of gelatin;
• 1.5 cups of granulated sugar and water;
• 500-600 g sour cream;
• h. l. cocoa powder;
• a third of a teaspoon of instant coffee;
• 2 eggs;
• citric acid and vanillin on the tip of a knife.

Cooking procedure:

1. Wondering how to make jelly from this set of products? The recipe says that the first step is to fill the gelatin with water. Leave it to swell for 40-60 minutes.
2. Then heat the gelatin until completely dissolved, pour it into three glasses. Cover them to prevent solidification.
3. For the first layer, mix 200 g sour cream with half the sugar. Stir the mixture until completely dissolved. Add coffee, cocoa powder and citric acid with vanilla. Stir the mixture and add a serving of gelatin to it. Now it must be whipped with a whisk until a homogeneous, smooth consistency is obtained. Place the bowl in the refrigerator for 40 minutes.
4. For the next layer, beat eggs with some sugar and 200 g sour cream. Repeat all the same, but now put the bowl in the refrigerator for 1 hour and 30 minutes.
5. The final third layer is prepared by whipping sugar with sour cream and jam. If the latter is too thick, you can dilute it with a little water. The process remains unchanged, but the bowl with sweetness is placed in the refrigerator for 2-2.5 hours.

Thanks to the additional components, the colored jelly becomes airy, and its taste acquires a creamy note.

Sour cream jelly with chocolate and fruit: video recipe

Diet jelly with gelatin

People who are losing weight have special feelings for a delicate dessert. After all, he is a real salvation and an outlet for them. Although the preparation of fruit jelly at home with gelatin and sugar is contraindicated for those who are losing weight, we suggest preparing a delicious treat with a pleasant sourness that will not affect the figure.

To make jelly you will need:

• hibiscus - 3-4 tbsp. l .;
• water - 400-450 ml.;
• 2 tbsp. l. honey;
• 15 g of gelatin.

How to cook :

1. Pour boiling water over the hibiscus, set aside for 10 minutes. Do the same with dry gelatin, stir it until it is completely dissolved.
2. We filter the red tea, add gelatin and liquid honey to it. Stir the liquid.
3. Pour the jelly into prepared forms, which must first be slightly frozen. We send dessert for a couple of hours to the refrigerator shelf.

Optionally, add sliced ​​fruit to the recipe. Hibiscus tea is in harmony with citrus fruits. You can cheer yourself up with a hibiscus tangerine jelly diet.

Vitamin Lemon Jelly with Mint

The treat is prepared at home and with green tea. We offer a recipe with gelatin and kiwi. Such a dessert will be a real salvation from the summer heat. The calorie content of such a delicacy is higher than the previous one, but the recipe can be "lightened" by replacing sugar with honey herb powder.

For cooking you need:

• 4 tsp dry gelatin;
• 200-250 ml. water;
• 50 g of sugar;
• 1-2 tsp green leafy tea;
• 2 kiwi;
• a few sprigs of mint.

Cooking procedure:

1. Pour gelatin with water, leave to swell.
2. Mix green tea and sugar with a few tablespoons of water.
3. Bring half a liter of liquid to a boil, add washed and dried mint leaves. Reduce heat, leave for 4-5 minutes. Next, you need to remove the mint and add tea with sugar to boiling water.
4. Add gelatin previously melted in the microwave or heated in a water bath. Stir and strain the liquid.
5. Place kiwi slices in bowls and fill them with cooled jelly. Send it to the refrigerator. When serving, you can sprinkle the treat with lime or lemon juice on top.

Green tea is known to relieve thirst, and mint in combination with "Chinese gooseberry" has a cooling effect.

Orange jelly from Julia Vysotskaya: video recipe

Lean frozen raspberry jelly

Even during the fast, you want to enjoy a delicious dessert. But most sweets are contraindicated. Raspberry jelly will come to the rescue. We are sure that prudent women will always find frozen berries in the freezer.

For cooking you will need:

• 4 tbsp. l. gelatin;
• 5 tbsp. water;
• 20 Art. l. water - for gelatin;
• ½ tbsp. Sahara;
• raspberry berries.

How to cook :

1. Boil water in a saucepan and add frozen raspberries, sugar. Bring the mixture to a boil and turn off the heat. Give the berries time to release their aroma and flavor.
2. Pour gelatin with cold water, let it swell for 20 minutes.
3. Strain the warm liquid with raspberries, and rub the berries themselves through a sieve or chop with an immersion blender.
4. Dissolve the gelatin in a water bath, remembering to stir it constantly.
5. Pour the gelatin into the berry syrup made from frozen berries in a thin stream. Stir and pour the dessert into molds.

Non-dietary pectin recipe

If you are not struggling with excess weight, then you should definitely make homemade goodies without gelatin. To do this, you need a fruit rich in this substance. Pectin is found in plums, apples, gooseberries and currants.

You will need :

• 1 kg. Sahara;
• 600 g of fruits or berries.

Cooking steps:

1. To make fruit jelly, combine the ingredients in a saucepan and put it on fire.
2. Simmer the mixture over low heat until it turns into a gooey consistency.
3. Pour the jelly into the bowls and send them to the refrigerator until they solidify. Delicious jelly dessert is ready!

If you have no desire to mess around with extracting pectin from fruits or berries, then you can purchase a ready-made component in the store. To properly prepare jelly at home based on it, follow the instructions on the package.

We hope you enjoyed the homemade treat recipes. Jelly is very useful, especially for people with joint diseases. Now you can pamper your household with milk or fruit multi-layered jelly.

In conclusion, we offer you a selection of videos on how you can make jelly at home.

Many people associate the word "jelly" with jellyfish. Cold and shivering - how can you be delighted? Did you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is a very useful product, you know? Some health experts believe that jelly and marmalade are extremely beneficial for our body, as gelatin saves from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. Plus, gelatin is good for bones, nails, and hair. Pectin, another product that can be used to make jelly, is able to remove salts of heavy metals from the body. And agar-agar (a gelling product from seaweed) stimulates peristalsis, as it swells many times over in volume. Agar agar also removes toxins and toxins from the body. And you say - "jellyfish" ...

A few words about how you can make jelly. Gelatin, familiar to all of us, is a product of animal origin, which is obtained by digestion, drying and crushing of a decoction of tendons, bones and other parts of the body of animals. Gelatin is good for making jellied meat, but the jelly is also good, the main thing is to strictly observe the recipe during the preparation process. Otherwise, if the gelatin is shifted, the taste of wood glue arises in the taste.

Pectin is a gelling plant product (vegetarians breathe freely). Pectin is ideal for making jelly, it will never spoil its taste and hardens very well at rather high temperatures. However, overdoing it with pectin is also not worth it - transparent jelly can become unclear. Pectin comes in powder or liquid form. The powder is diluted according to the instructions and mixed with cold berry puree or juice, and liquid pectin can be added without dilution to the hot product. You can make the pectin yourself. For example, a blank of green gooseberries is prepared as follows: boil 1 kg of gooseberries in 200 g of water until tender and rub through a sieve. Add 400 g of sugar to 1 liter of the resulting puree, bring to a boil and roll into small jars.

Agar-agar is a gelling product based on red and brown algae. The composition of agar-agar contains mainly polysaccharides - substances that supply our body with energy. Agar-agar does not spoil the taste at all, gives a strong jelly and can be combined with pieces of fruit. The main thing is to check the gelling properties of the agar before use, as its quality may vary.

In order for your jelly to be delicious, you need to remember a few simple rules.

Jelly should not be cooked in an aluminum pan, 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.
... A little wine or lemon juice can be added to improve the flavor in the jelly.
... 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.

And now - the recipes! There are many of them, very different, the most delicious and healthy. You can, for example, make jelly for the winter.

Gooseberry jelly for the winter. Mix 1 liter of gooseberry juice with 900-1000 g of sugar and boil for 5-10 minutes until the sugar is completely dissolved.

Pour 2 kg of raspberries with 2.5 liters of water, boil for 15 minutes, squeeze, add 1 kg of sugar to 1 liter of juice and boil until a drop solidifies on the edge of the plate.

Sea buckthorn jelly for the winter. Squeeze the sea buckthorn juice. Take 600 g of sugar for each liter of juice, boil until sugar is completely dissolved, pour into jars.

Squeeze red currant juice. Berries you can preheat (in the oven, in the microwave or over steam) for better juice output. We measure the amount of juice obtained, take the same amount - by volume! - sugar and mix. Then you can do it in different ways. It is easier for someone to warm it up over low heat until the sugar is completely dissolved, but for someone it is a pity for vitamins, and he would prefer to just stir sugar. It will take a long time to stir, I warn you right away, but it's worth it. Put the finished jelly in jars, leave until it cools completely (do not close the lids!), Then cover with parchment, tie and store in the cold. Just a concentrate of vitamins!

Jelly is a wonderful dessert, and not only for children! You can put berries or pieces of fruit in transparent jelly, and from milk and colored jelly you can get a funny striped delicacy. It is important not to rush and wait for each previous layer to completely solidify before pouring the next one, otherwise the layers may mix.

Ingredients:
100 g berries
3-4 tablespoons Sahara,
12-15 g gelatin
½ tsp citric acid
400-500 g of water.

Preparation:
Fill the berries with half the sugar rate and leave in a cool place for 2 hours, stir several times. Drain the resulting juice and put in the refrigerator, and pour the berries with hot water, bring to a boil, remove from heat for 15-20 minutes, let it infuse. Then strain the broth, add the remaining sugar to it, bring to a boil. Mix the gelatin prepared in advance with the syrup, stir, pour in the juice from the berries and citric acid, pour into molds.

Ingredients:
1 lemon
1 cup of sugar,
25 g gelatin
3 glasses of water.

Preparation:
Stir water and sugar in a saucepan, boil, add lemon zest and dissolved gelatin. Bring to a boil, stirring constantly with a spoon, add lemon juice and remove from heat. Strain through a sheet, pour into molds, cool.

Ingredients:
1 orange,
½ cup sugar
15 g gelatin
1.5 cups of water.

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

Ingredients:
1 kg watermelon (half medium),
2 tbsp gelatin,
500 g yellow peaches
2-3 tbsp lemon juice
2 tbsp maple syrup
2 tbsp orange liqueur.

Preparation:
Soak the gelatin according to the instructions on the pack. Cut the watermelon in half, jagged the edges. Gently remove the middle, leaving some pulp. Turn half of the watermelon over to glass the liquid. Scald the peaches, peeled, pitted and purée in a blender with maple syrup and liqueur. Heat the gelatin in a water bath until it is completely dissolved, mix with the puree. Place the mixture in half a watermelon. Cut the flesh of the watermelon into cubes and gently stir in the peach puree. Cover half of the watermelon with plastic wrap and refrigerate for 6 hours. Serve sliced ​​like a regular watermelon.

Ingredients:
4 large juicy pears,
1 tbsp with a heap of agar-agar flakes,
90 ml of water,
cardamom, turmeric - to taste.

Preparation:
Peel the pears, puree in a blender. Dissolve agar-agar in water, boil, boil for 3 minutes, stirring constantly. Combine with pear puree, crushed cardamom seeds, a pinch of turmeric and pour into molds.

Ingredients:
500 ml baked milk
20 g gelatin
10 tbsp water,
1 hot chocolate powder
5 tbsp Sahara.

Preparation:
Pour gelatin with cold water, leave to swell, then heat until completely dissolved. Heat milk, add sugar, stir and add gelatin. Pour 100 g of milk, stir the hot chocolate powder in it, mix thoroughly. Pour chocolate jelly into the molds (halfway), let harden. Then pour the remaining milk mixture over the chocolate jelly and put the molds in the refrigerator.

Chocolate jelly

Ingredients:
500 g of milk
75 g chocolate
3 tbsp vanilla sugar or regular sugar and a pinch of vanillin,
12-15 g of gelatin.

Preparation:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.

Ingredients:
600 ml strong freshly brewed coffee,
100 g of sugar (better than brown),
150 cream 35% fat,
4 tablespoons chocolate liqueur,
5 leaves of gelatin (or 25-30 g of gelatin in powder).

Preparation:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Put the whole mixture on fire and slowly heat until the gelatin is completely dissolved. Remove from heat. Mix the remaining coffee with liqueur, combine with the gelatin mixture and pour into molds. Refrigerate. Whisk the cream until fluffy, place the frozen jelly on portioned plates and place the whipped cream on top of the jelly. Bon Appetit!

Ingredients:
500 g of kefir,
4 tablespoons vanilla sugar, or regular sugar and a pinch of vanillin,
15 g of gelatin.

Preparation:
Mix fresh kefir with sugar and vanilla, beat well, add the dissolved gelatin and stir well. Pour into molds, set in the refrigerator to freeze. Serve with brightly colored jam.

Tea jelly... Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the pack), cool slightly. Cut any fruit into cubes or slices, arrange on plates or tins, pour over the tea and place in the refrigerator. Garnish with whipped cream before serving.

Ingredients:
700 ml of champagne,
75 g icing sugar
3 tbsp liqueur,
5 leaves of gelatin.

Preparation:
Break up the gelatin and place in a bowl, pour over 4 tbsp. cold water and let sit for 5 minutes. Pour 300 ml of champagne with sugar into a saucepan, put on fire and bring to a boil. Remove from heat, add gelatin along with liquid and stir until gelatin is completely dissolved. Cool, pour in remaining champagne and pour into molds.

Speaking of jelly, one cannot but mention its "relative" - ​​mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, it must be cooled: place the dishes with the future mousse in a basin with ice water, ice or snow and beat with a mixer or a whisk.

Ingredients:
250 g apples
¾ glasses of sugar,
15 g gelatin
2.5 glasses of water
vanillin to taste.

Preparation:
Cut the apples into thin slices, remove the seeds, cover with hot water and cook until soft. Pour the juice into another bowl, and rub the apples through a sieve. Add sugar and dissolved gelatin to the juice, put on fire and bring to a boil, stirring constantly. Pour the cooled syrup into a deep saucepan, add applesauce, a little vanillin and beat with a whisk or mixer until a thick foamy mass is formed. Pour into molds, cool. In the same way, you can make mousse from any fruit or berry.

Ingredients:
500 g fresh plums,
5 tbsp Sahara,
2 egg whites
10 g gelatin.

Preparation:
Rinse the plums, remove the seeds and simmer in a little water. Wipe through a sieve, set aside the mashed potatoes, and from the uncleaned residues and seeds, prepare a decoction with a little water. Strain the broth, dissolve the swollen gelatin in it. Add sugar and egg whites to the plum puree, place the dishes in a bowl of ice water and beat the mixture until fluffy. Its volume should increase by 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and cool.

Jelly is useful, simple and beautiful. Bon Appetit!

Larisa Shuftaykina

Fruit jelly at home with gelatin takes its rightful place among others. This dessert perfectly refreshes and looks appetizing on the festive table. The peculiarity of this dessert is that you can use any berries and fruits to make jelly.

Various juices, compotes or dairy products are usually taken as a basis. Earlier I told you, but today I will tell you how to make jelly from gelatin and juice. I used cherry juice for the recipe, but any other juice will work as well. You can combine several types of drinks and fill them in layers in several stages.

Ingredients:

• 400 ml cherry juice
• 4 tsp instant gelatin
• 100 g cherries and berries for garnish

How to make homemade fruit jelly with gelatin:

There are several types of edible gelatin: regular, sheet, and instant. If you are preparing jelly from regular gelatin, then it must first be soaked in cold water. For one pack weighing 15-25 g, you will need 50 ml of water. Fill the powder with it, mix and leave to swell for 1 hour.

Leaf gelatin must also be soaked in cold water (the amount does not matter) for 3-5 minutes and then squeezed out.

Instant gelatin powder is the most convenient to use. Therefore, today we will be making jelly from fruit juice and gelatin, which does not need to be pre-soaked.

Pour the fruit juice into a saucepan or ladle and put on fire. When the juice gets hot, add 1 teaspoon of instant gelatin to 100 ml of liquid.

Attention! In no case should the juice be brought to a boil. Only heat up to about 55-65 degrees. If gelatin is poured into boiling water, it will lose all its gelling properties, and the jelly will not solidify as a result!

Mix the ingredients thoroughly with a whisk so that the gelatin is completely dissolved, following the recipe for gelatin jelly at home. If you suddenly find undissolved gelatin granules, be sure to strain the mixture through a fine sieve.

Next, let's prepare the jelly dishes. You can use glass glasses, bowls, clear cups, or silicone molds. Pour some fruits or berries at the bottom. I used cherries, red and black currants.

Fill the fruit with fruit juice and gelatin.

Cover the top with fruit jelly at home with gelatin with cling film and put in the refrigerator. After about 1-2 hours, the jelly will harden and be ready for use.