Jelly is a delicious and incredibly light dessert. Of course, you can just buy semi-finished jelly in the store, dilute it with water and then cool it. However, such jelly cannot be compared at all with homemade jelly: even though the homemade version takes longer to cook, it turns out not only amazingly tasty, but also very useful. So do not give up making jelly at home.

Pros of homemade jelly

Making homemade jelly gives you a huge scope of imagination - you can independently choose not only the size and shape of the jelly, but also its color, taste, and decoration options. In addition to the usual fruit jellies, you can make sour cream jelly, milk jelly and even jelly from various jams.
A dessert like jelly is good because it is very easy to prepare. Another undoubted advantage of making jelly at home is the ability to control the amount of ingredients used. This is especially true for sugar.
To make jelly at home, gelatin can be replaced with products such as pectin (a gelling agent found in berries and fruits) and agar-agar (a very useful substance obtained from brown algae). If the choice falls on agar-agar, it is important to know that it is usually soaked for a longer time before preparing the dessert than other gelling agents.
And, of course, the original taste of homemade jelly will be appreciated not only by children, but also by adults. And what could be better than sincere praise to the hostess!

Main ingredients

To make jelly, you need gelatin (1 liter - about 50 g), sugar, water (or milk, syrups, juices), as well as fresh fruits and berries. Liqueurs, wines, citric acid, citrus zest or vanilla sugar are added to flavor this product.

How to make jelly

In order to make a great jelly, the gelatin must be soaked in a decent amount of water (the water must be cold!). When the gelatin swells (this happens after about an hour), the excess liquid is drained, and the gelatin, stirring continuously, is slowly introduced into the boiling syrup. The jelly is considered ready when the gelatin is completely dissolved. Spilled into molds, it is placed in a cold place to solidify.

To determine when the jelly should be removed from the heat, leafing is carried out: first you should scoop a small amount of it with a spoon, and then allow it to slide along the side of the spoon back into the saucepan. If the jelly is not yet ready, then it will fall from the spoon in two large droplets along its edges. The readiness check is continued until both droplets begin to merge, forming a single droplet in the center of the spoon.
If the jelly is intended for the subsequent pouring of confectionery flour products, then it should be cooled not to a solid state, but to a viscous one, and the products are poured with the resulting mass in a cool place.
When preparing puff jelly, time for complete solidification should be given to each layer of this dessert.
To remove the frozen jelly from the molds as easily as possible without causing any damage to the finished product, the molds should be immersed in hot water for literally a few seconds. In this case, you need to check that hot water does not get on the jelly.

If you decide to pamper your household with a delicious and delicate dessert, then try making jelly. The process of its preparation will not take you much time, and all the necessary ingredients can be found in the refrigerator. In addition, jelly is considered a very healthy food that contains a lot of nutrients. How to make jelly at home?

We have selected for you several simple recipes for making a delicious jelly dessert.

What you need to know about making jelly at home?

To make the jelly not only tasty, but also useful, when preparing it, you need to take into account the following nuances:

• if you are preparing jelly for small children, then use only natural products;
• the main component of jelly is gelatin - it must be pre-soaked;
• jelly can be poured into special molds or use any utensils, for example, glasses or glasses;
• if you are preparing multi-layer jelly, then each subsequent layer is poured when the previous one thickens;
• add a variety of fruits and berries to the jelly, you can also use honey, yogurt, jam, cottage cheese and milk.

How to make gelatin jelly: a classic recipe

As already mentioned, most often jelly is prepared using gelatin, since it is he who contributes to the preservation of the shape and hardening of the dessert. In addition, jelly is prepared with gelatin much faster and easier. We bring to your attention a recipe for a delicious jelly with fruit.

Composition:

• gelatin - 3 tbsp. l .;
• water - 0.5 l;
• fruits and berries (at your discretion);
• sugar - 100 g.

Preparation:

Sour cream jelly recipe

Composition:

• sour cream - 1 l;
• gelatin - 20 g;
• fruits and berries (your choice);
• sugar - 100 g.

Preparation:

1. Pre-swollen gelatin must be heated in a saucepan over low heat or in a microwave oven.
2. Beat the sour cream with sugar until smooth with a blender.
3. Without stopping whisking, add gelatin to the sour cream. Mix everything well.
4. Fruits need to be washed, peeled and finely chopped, added to sour cream and mixed.
5. Pour the resulting mixture into molds and send to the refrigerator until it thickens.

How to make jam jelly?

Composition:

• 150 g strawberry jam;
• 1 tbsp. water;
• 15 g of gelatin.

Preparation:

1. Pour gelatin with cold water and wait until it swells.
2. Remove the strawberry berries from the jam, and pour water into the syrup and mix.
3. Boil the syrup over low heat, slowly adding gelatin.
4. When the gelatin dissolves, remove the pan from heat.
5. Put the strawberries on the bottom of the molds and fill them with gelatin syrup.
6. When the syrup has cooled, the jelly molds should be placed in the refrigerator.

Recipe for making colorful jelly with fruits

Composition:

• gelatin - 40 g;
• icing sugar - 1 tbsp.;
• 3 oranges;
• 6 kiwi;
• 2 bananas;
• creamy yogurt - 250 ml.

Preparation:

1. Peel the oranges and squeeze out the juice using a juicer.
2. Cut the orange zest into small pieces and mix with yogurt.
3. Peel the kiwi, banana and beat with a blender (separately) until you get a gruel.
4. Dissolve gelatin in water, as in the previous recipes.
5. Pour gelatin into yogurt and mix. The resulting mixture is poured into molds, filling only a fourth of them, and sent to the refrigerator.
6. As soon as the base hardens, add kiwi on top, previously mixed with gelatin, and put it back in the refrigerator.
7. In this way we make two more layers: orange and banana. The main thing is to wait until the previous layer hardens.

You can arrange the layers in any order, add other fruits or put berries between different types of jellies. Top jelly can be sprinkled with nuts or garnished with fruit.

Jelly at home: photo

There are a lot of ways to make jelly at home. It is made from cottage cheese and sour cream, jam and fruit juice. The list is endless. Experiment, add new ingredients, come up with original forms of jelly - and your dessert will be a success among guests and households. Bon Appetit!

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

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

How jelly differs from preserves and jams

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

How to use jelly

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

What you need to make jelly

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

Berries, fruits or vegetables

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

When using fruits and berries with a low pectin content: peaches, and others, it is necessary to add gelling agents.

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

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

Sugar

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

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

Water

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

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

What else is added to the jelly

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

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

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

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

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

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

How to tell if the jelly is ready

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

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

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

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

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

How "live" jelly is prepared

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

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

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

You will need:

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

Recipe:

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

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

A very beautiful and tasty jelly is obtained from blackberries.

You will need:

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

Recipe:

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

An excellent vitamin preparation for the winter!

You will need:

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

Recipe:

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

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

"Live" jelly from feijoa

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

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

You will need:

• feijoa - 1 kg;
• sugar - 1 kg.

Recipe:

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

Jelly "five minutes" from sea buckthorn

You will need:

• sea ​​buckthorn - 1 kg;
• water - 500 ml;
• sugar - 600 gr;
• gelling mixture "Zhelfix" - 1 tablespoon.

Recipe:

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

You will need:

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

Recipe:

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

Apricot jelly - aromatic

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

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

Jelly for meat from quince, apples and cranberries

You will need:

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

Recipe:

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

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

Parsley jelly with honey

You will need:

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

Recipe:

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

You will need:

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

Recipe:

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

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

Tell me how to make jelly? Before, I always bought myself blanks in bags, but now I have become a mother. The kid has already grown up and I want to try to give him a little, but what if he likes it? Of course, semi-finished products for a child are not an option, so I decided to make it myself, but all I know is that you need gelatin.

Jelly is one of the most favorite desserts for both adults and children. Besides the fact that it is very tasty, jelly is also healthy. Gelatin and its constituent components have a beneficial effect on the work of the intestines, and also supply our body with such an essential amino acid as glycine, which strengthens cartilage tissue and joints. In this regard, the sweet delicacy is recommended to be consumed by children and elderly people - the former grow, and the latter need support.

Purchased jelly in bags cannot be compared to homemade jelly made from natural products and without any dyes and preservatives, so many housewives are interested in the question of how to make jelly. It often happens that instead of a homogeneous structure, pieces of undissolved gelatin are obtained, or it does not freeze at all.

To get a really tasty and beautiful jelly, you need to observe the proportions in relation to water, as well as correctly introduce gelatin.

Features of the dilution of gelatin

We all know that gelatin is sold in sachets and comes in the form of a granular powder. However, this does not mean at all that it needs to be added to the workpiece in this form.

Gelatin should be injected last and diluted before that.

This is done like this:

1. First, pour the contents of the sachet into a separate container, add a little cold water and leave for 10-15 minutes. During this time, the granules will swell, and the gelatin will turn into a viscous thick mass.
2. Now heat the swollen gelatin over low heat, not boiling.
3. When the mass becomes liquid, it can be introduced into jelly. If the workpiece accidentally overheats, you need to let the gelatin cool, but not allowing it to become thick again.

Since diluted gelatin is not subject to heat treatment in the future, it is better to immediately use boiled water.

What can jelly be made from?

As it has already become clear, the main ingredient in jelly is gelatin. Almost all products available in the kitchen can be used as fillers (except vegetables, of course), namely:

• fruits;
• fruit and berry fresh;
• yogurt;
• sour cream;
• chocolate;
• condensed milk;
• candied fruit;
• jam.

A simple cherry jelly recipe

A refreshing sweet and sour dessert is very easy to make. To do this, clear a glass of fresh seeds from the seeds (their number can be increased if desired, then the jelly will simply be thicker due to the berries), pour 450 ml of water over them and cook the compote, adding 2 tbsp. l. Sahara.

Pour about 100 ml into a separate bowl, and when the drink cools down, dilute 1 tbsp. l. gelatin. Introduce the preparation into the remaining compote, pour into molds and refrigerate for a couple of hours.

How to make three-layer striped jelly from natural products - video

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

Making sweetness that has a natural taste and aroma is best done 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