Vegetable and fruit jelly with gelatin. How to make jelly at home: fruit jelly recipes

22.08.2019 Salads

Jelly cakes, sweets with jellied filling, just gingerbread cookies with a mysteriously transparent dessert - no matter how jelly is decorated, young sweet tooths will not end.

Today we are preparing the most colorful and alluring jelly dessert - from fruits. One look is enough to freeze in anticipation, but after the first serving no one will refuse the supplement!

Jelly with fruits - general principles of preparation

The easiest option for making jelly with slices of fruit is to take the factory, packaged in packs, jelly and dilute it according to the instructions. But it is too simple and not at home. It is better to cook jelly yourself and its basis may be juice, sour cream, milk, yogurt or fruit puree.

Gelatin is used as a binder for jelly at home. It is best to take instant gelatin in granules. Before mixing the gelling agent with the base, it is pre-soaked and heated in a water bath. Do this with caution, not boiling. If you miss the moment, gelatin will lose its properties.

Before mixing the dissolved gelling substance with the base, it is well cooled. Stir for a long time and without rushing, so that the solution disperses evenly.

Fresh and canned fruits can be added to the jelly. They are cut into small slices, slices or cubes. When using canned fruits, it is important to dry them well so that excess moisture does not prevent the jelly from hardening.

Jelly with fruit in a glass: a simple recipe for a low-calorie dessert with kiwi and yogurt

The dessert consists of two colors of jelly: white and green, with pieces of kiwi. The basis for jelly is light grape juice. The dessert looks spectacular, it is prepared simply and not for long. It will take two glass wine glasses and ice.

Ingredients:

Yogurt without flavoring - 200 gr.;

Half a liter of grape juice;

50 gr granular gelatin.

Cooking method:

1. In a small bowl, fill the gelatin with a glass of grape juice. Without stirring, set aside, stand a quarter of an hour.

2. The remaining juice is poured into a saucepan, heated, but not boiled!

3. Pour warm juice to the swollen gelatin and stir for a long time. We make sure that all the granules are completely dissolved.

4. With a thin layer cut off the fleecy peel from kiwi, cut the flesh into small, arbitrary shape pieces.

5. Pour ice into a bowl. We lay two glass glasses on it at an angle of 45 degrees and fill them with kiwi. Pour the slices with half the juice mixed with gelatin, put in the refrigerator.

6. When the jelly sets well, we take out the glasses and place them vertically on the table.

7. Mix the remaining juice with yogurt, pour into glasses and again place in the refrigerator. We are waiting for the jelly to solidify completely. As a result, you will get jelly, divided into layers on the diagonal, in addition to the tasty taste, it also looks very impressive.

Peach jelly with fruit

Delicate yogurt-based dessert with slices of peaches and banana. The basis for jelly is fresh orange juice, which creates a more saturated color and taste. If you do not want to squeeze citruses yourself, you can take the finished juice.

Ingredients:

Three large peaches;

One banana, medium ripeness;

Three oranges

450 ml fat-free yogurt;

Instant gelatin - 30 gr.;

A glass of sugar;

Half a liter of clean water.

Cooking method:

1. Using a special citrus juicer, prepare orange juice. We filter it through a sieve or cheesecloth.

2. Pour gelatin into a small cup, pour a small amount of orange juice. After ten minutes to stand, place the cup in a water bath and heat, stirring, until the gelatin granules dissolve.

3. Pour the gelatin mixture to the bulk of the freshly squeezed juice, stir well.

4. Pour sugar into a separate enameled bowl, pour water, put on a slow fire. Warm up, stirring, until we get a clear syrup.

5. We wash the peaches and cut, breaking, remove the seeds. Dip the halves in syrup, boil for five minutes. Then we take out and carefully remove the peel.

6. Cut peaches and bananas into slices. Set aside some fruit, and collect most of it in a bowl.

7. Pour yogurt on top and kill with a submersible blender. Pour orange juice with gelatin and whisk again.

8. We spread the previously set aside slices of peaches and banana on the bowls, pour them with the cooked fruit mass.

9. Before hardening, place the jelly in the refrigerator for about 2 hours.

Milk jelly with fruit

Jelly is prepared not only on the basis of yogurt or juice. No less tasty it is obtained in milk. We offer a simple recipe for two-layer milk jelly, with an orange and apple layer.

Ingredients:

Two oranges;

Two tablespoons of sugar;

Large sweet apple;

30 grams of “fast” gelatin;

Vanilla sugar - 10 gr.;

Fatty, best homemade, milk - 700 ml;

50 gr dark milk chocolate.

Cooking method:

1. Peel an orange, disassemble it into slices and remove a thin film. Squeezing the flesh in the palm of your hand, squeeze the juice. Add a little orange pulp and mix.

2. Pour half the gelatin with water, according to the manufacturer's recommendations on the packaging. After giving a good swelling, dissolve the gelatin granules in a water bath and mix with warmed milk (350 ml). Cooling down.

3. Pour the cooled milk into a bowl with orange pulp, and mix with half the sugar. After pouring the mixture into small glasses, put it in the refrigerator for about an hour.

4. While the milk-orange jelly hardens, prepare the apple.

5. Peel the apples from the peel, and rub the flesh through a fine grater. Pour with the remaining milk, in which the gelatin is previously dissolved. Pour the remaining sugar, mix well.

6. After cooling the apple mixture, pour it into the glasses with orange jelly in a second layer and send it back to the refrigerator.

7. Sprinkle the frozen jelly with chocolate crushed on a fine grater and serve.

Jelly with fruits: a recipe for an original dessert with grapes, apples and cream

Another apple dessert made from jelly based on grape juice and grape berries proper.

Ingredients:

Light grapes - 200 gr.;

75 gr. Sahara;

A glass of clarified grape juice (light);

150 ml high fat cream;

Sweet apple

Large grapes;

Chopped nuts - 1 tbsp. l .;

10 gr. gelatin in granules.

Cooking method:

1. Pour gelatin with half a glass of grape juice, place in a water bath. Stirring, warming up, waiting until the granules dissolve without residue.

2. After pouring the gelatinous mass to the remaining juice, mix thoroughly.

3. Part of the prepared mixture is poured into a rectangular shape and placed in the refrigerator for an hour.

4. After washing the grapes, remove large grapes from the crests and select approximately the same size. Carefully remove the peel, cut and remove the seeds.

5. We take out a form with well-frozen jelly from the refrigerator and put halves of grapes on it.

6. Pour the remaining juice mixed with gelatin on top and put the jelly in the refrigerator again.

7. Having cut the peel from apples, we rub the pulp itself into a medium grater.

8. Pour the chilled cream into a dry bowl. Beating with a mixer, gradually introduce sugar. Mix a thick creamy mass with apples.

9. We take out the frozen jelly from the refrigerator and cut it into squares so that there is a grape in each.

10. We lay out the pieces on the bowls or wide glasses, put the cream on top and sprinkle with nuts.

Sour cream cake with jelly and fruit "Mosaic"

A light cake of sour cream, fruit and jelly looks bright and appropriate to any table. Easy-to-use dessert, no baking required. The cake can be supplemented not only with fruits, but with pieces of biscuit or cookies.

Ingredients:

Sour cream, fat content above 15% - 400 ml;

Four sachets of jelly with different flavors;

2 gr. vanilla powder;

Two small bags of gelatin;

One banana and one kiwi;

Two canned peaches;

A small bar of dark chocolate;

A tablespoon of chopped walnut kernels.

Cooking method:

1. Using the instructions on the package, separate the jelly separately. Pour into wide plates and set in the cold for solidification.

2. Pour gelatin into a small bowl, pour a quarter cup of hot water, but not boiling water. Add vanilla and mix thoroughly until both components are completely dissolved. Cooling down.

3. Spread sour cream in a high bowl. Beating with a mixer, gradually introduce the gelatin mixture and sugar.

4. Peel the fruit, cut into arbitrary pieces. We cut frozen jelly into cubes.

5. Put the pieces of fruit and jelly in a bowl. Pour into them sour cream and mix gently.

6. We cover the form or any suitable bowl with a thin cling film and pour the prepared mixture into it. We place in the refrigerator and stand in it for at least 4 hours.

7. We take out the frozen cake, turn the form on a flat dish, raise the capacity. We remove the film from the cake and rub the chocolate on top with fine chips, sprinkle with nuts and serve.

Jelly with fruit in a watermelon

Ingredients:

Watermelon, weighing three kilograms;

A kilogram of different fruits, and berries can be;

Two glasses of sugar;

A small lemon;

250 ml of wine "Rkatsiteli" or similar dry, white;

Five spoons of gelatin granules;

A quarter spoonful of crushed cinnamon.

Cooking method:

1. After rinsing the watermelon, cut it along. Gently select the pulp with a spoon and rub it through a sieve.

2. Level the inner surface of the halves of the watermelon, cut off all the excess white pulp - the surface should be flat and smooth. Blot the watermelon from the inside with paper towels.

3. Peel the peel from the fruit, remove the seeds and cut into half-centimeter cubes. Put in a bowl, sprinkle with fresh lemon juice and mix well.

4. Pour half a liter of water into a saucepan, pour a glass of sugar. We place it on a small fire and, continuously stirring, prepare a clear syrup. In parts we dip assorted fruits into it, blanch for at least 2 minutes.

5. Pour gelatin with 100 ml of cool water.

6. Pour wine into the syrup in which the fruit was blanched, pour the remaining sugar and cinnamon. Bring to a boil, boil over medium heat for three minutes, remove from heat, filter. Cool slightly, add the swollen gelatin and mix well.

7. In a large saucepan, bring the water to a boil. Turn the halves of the watermelon with the white pulp down and stand each over the steam for five minutes.

8. Put some fruit in the watermelon “bowls”, fill them with a small amount of syrup and put in the refrigerator for 20 minutes.

9. As soon as the jelly sets well, add the fruit and add the syrup again, cool. Repeat until filled to the top.

10. Tighten the halves of the watermelon with cling film and place them in the refrigerator for 8 hours.

11. When serving, cut into slices, like a regular watermelon.

Jelly with fruits - cooking tricks and useful tips

Sweet fruit jellies can be too sugary, so it is recommended to sprinkle with lemon juice before mixing with the base of their slices.

So that jelly prepared on the basis of fresh juice is not cloudy, it is advisable to let it stand for a bit, and then strain it through cheesecloth.

Citrus fruits, apples, fragrant pears, vanilla or cinnamon can give brighter taste to any jelly.

Sweet tooth who love light desserts will love homemade jelly, which can be made with gelatin. The component has no taste or smell, so the finished dish will have the aroma of berries or fruits from which it is made. The dessert comes out very tasty, beautiful and healthy.

How to make jelly

Jelly sweetness is very popular all over the world as it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These components help achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to cook jelly:

Do not use aluminum containers to make sweets. In such dishes, the mass may darken and form a specific aftertaste.
Adding a small amount of wine or lemon juice will help improve the palatability of the dish.
You can prevent the formation of gelatin lumps if you pour it into the dishes with a warm bottom. The best option is to put the container in a water bath.
The product should freeze inside the refrigerator. From the substance you need to make an elastic, dense mass, and not freeze, so do not put it in the freezer.

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

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

How to breed gelatin

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

The correct proportions are important. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
Pour the crystalline substance with boiled water, which must first be cooled. 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.
Ready gelling component should be mixed with the base for dessert (compote, juice, milk).

How to make jelly at home

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

How to make jelly from juice

For the preparation of juice-based jelly sweets, you will need the following components:

fruit or berry juice - 1 l;
gelatin - 4 tsp.

How to make jelly gelatin with a juice base:

Pour gelatin crystals into a glass, pour juice to the top. Leave on for 20 minutes to swell the gelatin.
Mix the substance with the rest of the liquid in an enamel bowl, place on a fire. While the juice is heating, stir it. Wait until the boiling begins, so that the crystals dissolve completely.
Pour the finished mixture into molds, cool at room temperature, refrigerate until completely frozen.

How to make fruit jelly

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

edible gelatin - 4 tsp;
juice - 400 ml;
fruit to taste;
granulated sugar.

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

Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
Pour juice into the pan, add the swollen gelatin mass. Try the mixture to taste, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on fire, heat until sugar and gelatin dissolve, stirring constantly.
Pour half of the resulting substance into forms, add pieces of fruit. Then, fill everything with the remaining base.
Cool the dessert at room temperature, place in the refrigerator for solidification.

Different desserts are especially popular in every family. Both adults and children are happy to eat them, but the beneficial qualities of such dishes often leave much to be desired. After all, purchased sweets have a lot of chemicals in their composition: dyes, preservatives, flavorings, etc., which can adversely affect the activity of organs and systems. But delicious and healthy desserts can be prepared at home. Let's talk on www.site about how fruit jelly is prepared, a recipe for gelatin and fruit is given. How to make it at home?

Fruit jelly made from gelatin and fruits (fresh apples and cherries)

To prepare such a delicious and healthy dessert, you need to prepare one medium apple, fifteen cherries, six leaves of mint, a couple of tablespoons of gelatin. You will also need one hundred milligrams of sugar, half a liter of water, a tablespoon of white sweet wine and half a lemon.

First peel the apple and chop it into small pieces. Boil water in an enameled saucepan, dissolve sugar in it. Squeeze out three to four tablespoons of juice from the lemon and add to the syrup. Pour a tablespoon of wine there and add apples. Simmer on low heat for five minutes. Of course, if jelly is intended for children, wine should be excluded.

Remove the apples from the syrup, put them in prepared tins. Remove the seeds from the cherries and place the cherries in a second layer after the apples.

Soak the gelatin with cold boiled water, observing a ratio of 1: 6. After swelling, combine this mixture with chilled syrup, mix. Pour fruit in molds with such a liquid, add mint leaves to them and send to the refrigerator. The jelly should set in a half to two hours.

In order to remove the jelly from the molds, just dip them in boiling water for a couple of seconds and turn them on a plate. The finished dish can be poured with berry syrup (cold) or ice cream.

How to make fruit jelly at home from oranges

To prepare such a delicious dessert, you need to prepare a couple of oranges, one glass of sugar, a couple of glasses of water and a tablespoon of gelatin. You will also need a little citric acid.

Remove the zest and peel from the oranges, and chop the flesh into thin slices, remembering to remove the grains. Sprinkle the prepared fruits with half a glass of sugar and leave for half an hour in order to get orange juice. Boil the water with the remaining sugar and orange zest. Next, cool the syrup a little, inject the swollen gelatin into it (it must first be soaked) and stir until completely dissolved. Then mix orange juice and citric acid into the syrup. Strain the resulting liquid and fill it with half of the molds. Place the slices of orange on top and fill them with the remaining jelly. Refrigerate until frozen. In the same way, mandarin oranges can be made.

Cherry jelly

To prepare such a delicious dessert, you need to prepare a couple glasses of cherries, half a glass of granulated sugar and a half glass of water. You will also need half a tablespoon of gelatin.

Ripe cherries should be rinsed with cold water. Next, throw it in a colander and remember it well with a spoon. Collect the resulting juice. Pour the cherry mass with water, bring to a boil and strain. Dissolve sugar, swollen gelatin and collected cherry juice in the finished broth. Get the gelatin completely dissolved, then pour the syrup into molds and refrigerate in the refrigerator.

Melon Jelly

To prepare a surprisingly fragrant and delicious jelly, you will need half a kilogram of melon, half a liter of water and half a glass of granulated sugar. Also prepare a couple tablespoons of gelatin and a couple tablespoons of lemon juice.

Rinse the melon, peel and grains, and then squeeze the juice from it. Put water on the fire, boil it and dissolve sugar in it. Next, add melon juice, freshly squeezed lemon juice and swollen gelatin to the resulting syrup. Stir constantly until the gelatin is completely dissolved. Pour the mixture into molds and refrigerate until completely frozen.

Strawberry Jelly with Champagne

This recipe for fruit jelly at home can be prepared and tasted only by adults. To make such a delicious dessert, you should prepare three hundred grams of strawberries, three hundred milliliters of champagne, one hundred and fifty grams of sugar, ten to twelve grams of gelatin and juice squeezed from half a lemon.

First, soak the gelatin in lukewarm water for forty minutes. Heat champagne with sugar, as well as with lemon juice, to eighty degrees (no more). Add squeezed gelatin to this mixture and dissolve it with constant stirring. Cool the prepared solution.
Arrange the strawberries in baking tins, pour the prepared jelly and place in the refrigerator for at least four hours until completely frozen. In the same way, you can make jelly with pineapple.

Fruit jelly with fruits (mashed raspberries, apples, strawberries, blackberries, blueberries)

To prepare such a dish, prepare one hundred grams of fruit. You can use raspberries, apples, strawberries, blackberries, blueberries, etc. You will also need forty grams of sugar, five grams of gelatin and fifty grams of cream. Sort the fruits and wipe them through a sieve or grind with a blender, combine them with some water, add sugar to the container and bring to a boil. Next, add the swollen gelatin to the hot mixture. Next, cool the jelly and pour it into molds. Leave in the refrigerator until completely cooled.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

The most reliable way to make good gelatin jelly is to read the instructions on the gelatin package. After all, the gelling properties of gelatin differ depending on the manufacturer and the type of gelatin. For example, the gelatin in the plates has a less gelling ability than gelatin powder, and the methods for preparing the gelatin mass are radically different.

In this recipe, approximate norms are suggested based on the instructions for a particular gelatin powder.

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

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

Pour juice (in this case, pineapple) into the saucepan, add half the gelatin 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 until completely frozen in the refrigerator. You can add slices or a slice of pineapple to the pineapple layer. It is advisable to pour jelly into transparent cups or bowls.

With the next layer, you need to do the same, pour the cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Gently pour cherry juice onto a well-cured pineapple layer. Top can be decorated with berries or fruits.

It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, in a pineapple layer, dip the pineapple slices, and in the cherry layer - cherry. This will not only decorate the dessert, but also determine the type of jelly.

Making fruit jelly is a fun process! Make this delicious fruit or berry dessert according to our recipes.

Gelatin - 1 tbsp.
Water - 1 tbsp. (200 ml)
Juice - 400 ml (it is better to take two types of juice, 200 ml each)
Sugar - to taste
Fruit - optional

In this recipe, approximate norms are suggested based on the instructions for a particular gelatin powder.

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

Recipe 2: How to Make Fruit Pear Jelly

You can cook such a delicacy from pears of any sort, but softer fruits are best suited, because they are well-digested. I also want to note that you can replace sugar and gelatin in this simple pear jelly recipe with gelling sugar (500 grams), then lemon can not be added with jelly at all.

Pear - 1 kg
Sugar - 500 Gram
Edible gelatin - 5 grams
Lemon - 1 Piece

First you need to rinse the pears and lemon, wipe them, prepare the rest of the ingredients.

We clear the pears from the core and cut the fruit into pieces, put them together with the lemon in a pan.

Add sugar to the pan and put it on a slow fire.

Tom a pear over low heat for 5-6 minutes, then increase the heat to a maximum and bring the liquid to a boil (pears should let the juice go). After that, again we make the smallest fire and continue to cook the pears with lemon for 15-20 minutes, stirring them periodically.

After time, the resulting mass must be grated through a fine sieve or using a special device.

Next, soak the gelatin according to the instructions on the package. Pour the pear mass back into the pan, add the swollen gelatin and put the pan on a slow fire. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. The future jelly is poured into sterilized jars and closed tightly with lids.

We make jars with jelly together, cover them with a towel and leave them until they cool completely.

Recipe 3: Apple Jelly with Cinnamon for the Winter

medium apples - 10 pcs.
lemon - 1 pc
granulated sugar - 2 cups
cinnamon -1 stick

To prepare such a jelly, ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the cuttings, cut into slices and remove the cores (this process can be skipped). Rinse the lemon and cut it strictly in half.

Pour quarters of apples into a deep and suitable in volume (only non-aluminum) pot, send half the lemon along with a small stick of fragrant cinnamon. Pour the contents of the pan with water so that the liquid completely covers the slices of fruit, bring to a boil and simmer apples for 45-60 minutes on low heat.

Now the filtering process will take place. Take another same voluminous and non-aluminum pan, put a large sieve or colander with gauze on top, send the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain in this form.

In no case do not click on the apples, otherwise the jelly will be cloudy, the fruits can only be mixed lightly and very carefully. After the specified time, you can send for sterilization small glass jars in the oven and continue cooking jelly from apples. As a result, the mass you have should be approximately the same as shown in the photo.

Nothing, if strained juice after eight hours looks a little unclear, the process of further boiling will cope with this hut. We put the pan on the stove, having previously measured the volume of the obtained pure liquid: for about 600 milliliters of juice, you need to use 1 cup of sugar.

Pour granulated sugar into the pan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about another 15-20 minutes until thick and ready.

Pour hot jelly into previously prepared glass jars of the same temperature, tightly roll up or twist with the same sterilized lids. To cool completely, leave the jelly at room temperature, and then remove until solidified in the refrigerator, and store the workpiece in the same place.

Recipe 4, step by step: apple jelly with gelatin

apples 500 grams
water 2.5 glasses
sugar ¾ cup
gelatin 15 grams
cinnamon to taste

Pour half a liter of water into the pan, add sugar there and heat, while stirring until the syrup is dripped from a spoon slowly.

Wash the apples and cut them into pieces together with the skin and a hard core with seeds, as they contain substances necessary for the formation of jelly. After that, half the apples pour water and put on fire and cook after boiling for half an hour, then boil the boiled apples in a saucepan with gauze through a colander.

Cover with a colander and leave the apples for two hours until all the juice drains into a saucepan. Further, from this juice we make jelly. The resulting juice with a measuring cup is measured. And based on the liter of juice, add seven hundred grams of sugar, add sugar to our juice and set it to boil on fire.

We remove the appeared foam, and we cook the syrup further for about half an hour. Before you finish cooking the syrup, it must be checked for readiness: you need to drop a drop of syrup on a cold plate, if the droplet remains not blurred and retains its shape, therefore, the jelly is ready and it can be poured into jars.

Recipe 5: Orange Jelly at Home

Orange juice - 300 ml
Sugar - 30 g
Instant gelatin - 8 g

In order to make jelly from orange juice, prepare the products on the list. I used instant gelatin, if you don’t have one, ordinary gelatin will do, but it will require pre-soaking.

Pour orange juice into a small bucket. Add sugar. Heat the mixture over low heat, stirring constantly, until sugar dissolves. Do not let the mixture boil; its temperature should not exceed 50 degrees.

Pour gelatin into the bucket and mix well so that there are no lumps.

Once the gelatin has dissolved, remove the bucket from the heat and strain the liquid into a cool bowl.

When the mixture has cooled to room temperature, pour it into batch molds and put in the refrigerator for 3-4 hours.

After 4 hours, the orange jelly is ready! You can serve it to the table, sprinkled with chocolate or coconut.

Recipe 6: dessert - raspberry jelly with cognac

Fans of delicious, healthy, juicy and fragrant raspberries will love the raspberry jelly recipe with fresh berries. You will have to work hard for about 2 hours, but the effect is worth it - an exquisite delicacy of fresh berries, a refined taste emphasized by cognac, a delicate aroma of raspberry plume, this dish is for lovers of fine cuisine.

Fresh raspberries 150 g
Gelatin 5 g
White crystalline sugar 100 g
Lemon juice 2 tablespoon
Cognac 1 teaspoon

Thoroughly wash the berries of fresh or thawed raspberries, separate 2/3 of the berries, transfer to another container, preferably enameled and knead. To get raspberry gruel, you can, for example, use a pestle from a rolling pin.

Pour gelatin in 50 ml of cold water and soak.

Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, put raspberries, simmer or in a water bath. Cook for 30 minutes.

Add lemon juice and cognac to the boiling mixture, cook for 10 minutes.

Strain the hot jelly (for example through cheesecloth or through a sieve), then cool quickly. for example, you can lower a bowl of jelly into a large volume pan of cold water. The jelly is then poured into molds and refrigerated for 1 hour.

Remove the forms with berry jelly from the refrigerator, dip in warm water, carefully place raspberry jelly on dessert plates, decorate raspberries with berries of your choice.

Recipe 7: Canned Cherry Jelly

Canned Cherry 200
Water 250ml
Sugar 100
Gelatin 1 tbsp. lies
Cherry juice 1 stack.

To make cherry jelly, we need products such as cherries in our own juice, water, cherry juice, sugar and gelatin.

We dissolve gelatin in hot water.

Pour the cherry juice into a saucepan and set to warm up on a small fire.

Punch cherries with a hand blender.

We wipe the broken cherries through a colander, on which pieces of skins remain.

We have pure mashed potatoes left.

In a saucepan with preheated cherry juice, add cherry puree and dissolved gelatin. We heat, but do not bring to a boil.

Pour 2/3 into glasses, and 1/3 let cool and thicken a little, and then pour into a blender glass and beat at the highest speed. We get airy gelled foam. Pour the foam on top of the frozen jelly. We put in the refrigerator.

We take out, decorate with berries and treat relatives and friends, bon appetit!

Recipe 8: Strawberry Banana Jelly on Agar

Very beautiful fruit dessert cake made of jelly and fruits.

ripe bananas - 2 pcs.
strawberries - 300 g
agar-agar powder - 1 tsp without slide
water - 1 tbsp.
fresh mint - a few leaves
pink pepper - 3-5 peas

In a suitable deep pan, soak the agar powder in clean cold water for at least 1 hour.

Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from the heat and leave to cool to a temperature of 50-80C. At this time, it is just convenient to make fruit and berry puree.

Cut about a third of the berries into longitudinal slices of approximately the same size.

Put the berries with the slices outward around the circumference of the cooking ring.

Leave some of the berries for decoration, whisk the remaining ones in an immersion blender with bananas until a homogeneous consistency. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) And then pour the mixture into the cooking ring.

Leave the jelly to cool at room temperature (a miracle will happen here and the previously completely liquid mixture will solidify in the jelly), and then put the finished jelly in the refrigerator for cooling (it tastes better). Then carefully remove the ring.

Arrange the remaining strawberry slices around the finished jelly, garnish with fresh mint leaves, ground pink pepper and serve the strawberry-banana dessert to the table. Enjoy your meal!

Recipe 9, simple: fresh peach jelly (with photo)

Peach jelly is a delicious and incredibly healthy dessert that will be eaten in a matter of minutes and will appeal to adults and children, because it was not in vain that the peach was called the “king of summer”. This recipe for fruit jelly with gelatin to cook quickly, simply and clearly.