The juice jelly recipe is just a godsend for those who want to pamper their children with a delicious dessert.

Ingredients for jelly:

• pomegranate juice - 2-3 glasses
• peach juice - 2-3 glasses (in fact, you can use any juice)
• gelatin - 2 packs
• sugar - to taste.

Proportions for jelly : for cooking not too steep, “shaking” jelly should be put 20 g of gelatin per 1 liter of liquid. To prepare a dense jelly, which can be cut with a knife, you need to put about 50-60 grams. gelatin to 1 liter of liquid.

How to make juice jelly:

1) Gelatin is normal and instant. Pomegranate juice jelly will be prepared with instant gelatin, and for peach juice jelly we will take regular gelatin. Pay attention - on each pack of gelatin the way of its preparation is written.
Pour the pomegranate juice into the pan. Photo 1.

2) Pour the sugar. Pomegranate juice has a bitter taste, so you need to put more sugar in order to make the jelly sweet, not tart. Heat the juice a little and mix well to dissolve the sugar. Photo 2.

3) While stirring constantly, add instant gelatin to the juice. Stir well to dissolve the gelatin in the lump-free juice. Photo 3.

4) Again, slightly heat the juice with sugar and gelatin on the stove and you can pour it into forms. The finished jelly can be eaten in a bowl, or you can gently remove the jelly from the mold and serve it on a saucer. To make the jelly look more magical, decorate the bottom of the form with pieces of fruit and berries. Photo 4.

5) Later, by removing the jelly from the mold, your decoration will no longer be from below, but from above. Kids will like it. However, there is a subtlety. A pattern of pieces of fruit and berries should be poured in literally one spoonful of juice and put in the fridge each time to set. If you immediately fill in the jelly shape with juice, then your decorations will blur inside the jelly in a chaotic manner.

For jelly from peach juice, we take the usual gelatin. You need to tinker with it a bit. First you need to pour gelatin with cold boiled water for swelling. It takes an average of 40 minutes to 1 hour (see the exact time on the package). Photo 5.

6) After the gelatin swells, you need to strain it (using a sieve or plain gauze). Photo 6.

7) Pour peach juice into a saucepan, add sugar and dissolved gelatin to it. Photo 7.

We send to the fire and heat up our future jelly. After that, it can be poured into molds and sent to the refrigerator for solidification.

Please note - you need to put jelly in a cool place (in the refrigerator), and not in the freezer.

Sweet tooths who like to feast on light desserts will like homemade jelly, which can be made with the help of 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. Dessert goes very tasty, beautiful and useful.

How to make jelly

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

• Do not use aluminum containers for making sweets. In such dishes weight can darken and form a specific flavor.
• Add a small amount of wine or lemon juice to improve the taste of the dish.
• To prevent the formation of gelatinous lumps can, if you pour it into a bowl with a warm bottom. The best option is to put the container in a water bath.
• To harden the product must be 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, since it is easy to cook from them. The difference is in the benefits of the product. At home, you can come up with a lot of options: jelly base is made from syrups, milk, sour cream, cream, alcoholic drinks, juices, compote, lemonade and other soda (the child will enjoy the dessert from Coke). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), cottage cheese souffle pieces.

The product can be used as a separate dish. Prepared for the winter sweetness is recommended for cultivation of fruit drinks and cooking jelly. If not preserved compote, stir a small amount of jelly with water. The product is used to decorate and fill confectionery: cakes and pastries. Jelly adds lightness and is a bright color decoration element.

How to breed gelatin

An important part of the process, how to make gelatin jelly, is the dilution of the thickener. The correct proportions will help to quickly create a delicious dessert:

• It is important to respect the right proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
• Pour the crystalline substance must be boiled water, which must be cooled beforehand. Gelatin will swell from half an hour to 40 minutes.
• The resulting substance is heated with a water bath. The process should be carried out until the powder is completely dissolved.
• Ready gelling component should be mixed with a base for dessert (fruit juice, juice, milk).

How to make jelly at home

To make sweetness that has a natural taste and aroma is better in your own kitchen. The process of its preparation is not laborious, it does not take much time. Recipes can be found a huge amount, all in connection with a variety of ingredients that are suitable for use. You can take jam, juice or compote as a basis.

How to make jelly from juice

For the preparation of jelly sweets on a juice basis, you will need the following components:

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

How to cook step by step gelatin jelly with juice base:

1. In a glass, pour the gelatinous crystals, pour the juice to the top. Leave for 20 minutes to gelatin swell.
2. Mix the substance with the rest of the liquid in an enamel pot, place on fire. Stir it up while the juice is heating up. Wait for the boiling to begin so that the crystals dissolve completely.
3. Pour the prepared clear mixture into molds, cool at room temperature, put in the refrigerator until it solidifies.

How to make fruit jelly

For a sweet dessert with fruit filling, the following components will be needed:

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

Step by step instructions on how to make fruit jelly:

1. Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
2. Pour juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems savory, add the right amount of granulated sugar. Put the mixture on the fire, heat to dissolve sugar and gelatin, stirring constantly.
3. Pour half of the obtained substance into forms, add pieces of fruit. Then, fill with all the remaining base.
4. Cool the dessert in room conditions, place in the fridge to set.

How to make jelly from jam

The way how to make gelatin jelly with jam, will require the use of the following components:

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

Technology, how to make jelly from jam:

1. Separate the jam syrup from the berries (if any). Dilute the first component with water.
2. Dilute the gelatin according to the package instructions.
3. Place the swollen gelatinous mass in a saucepan, heat until it becomes liquid.
4. Add the syrup from the jam and berries, mix.
5. Spread the finished substance into forms. Leave to stand in the fridge for a couple of hours.

Video: fruit jelly at home with gelatin

Bright, summer, refreshing, light and healthy dessert - all this can be said about the recipe for gelatin jelly. It is made from countless berries and fruits, using dairy products (kefir, sour cream, cottage cheese and milk) as a base. Treats can be served in portions or cooked in the form of a cake. The main thing is that to create this delicious beauty does not take much time, and all the subtleties will be discussed below.

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

The last product is most often found in cooking recipes. Therefore, before proceeding to how to make gelatin jelly, you need to familiarize yourself with all the rules of its preliminary preparation.

At first gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since it can then be easily drained. For powdered or granulated products, they usually take liquids 3-5 times more than the weight of gelatin.

The swelling time may be different for different manufacturers. In this matter it is worth being guided by the dates indicated on the packaging.

Melt the gelatin, which was drunk with moisture, to melt to a liquid state, but in order that it does not lose its gelling properties, it should not be allowed to boil. Therefore, the best way to melt is a steam bath or microwave “Defrost” mode. After that, gelatin is completely ready for further use.

Fruit Juice Jelly with Gelatin

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

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

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

Cooking technology:

1. Pour water into a thickener and leave to swell as recommended on the package.
2. Sweeten fruit juice or berries to taste and send to the stove, wait for boiling and boil for about ten minutes.
3. If the gelatin is already swollen, but water remains, it should be carefully drained. Remove the hot juice from the heat and put the gelatin into it, stir the jelly base until all the gelatin particles disperse.
4. Slightly cool the mixture poured into prepared molds. If desired, you can decorate with fresh fruit. Let the dessert freeze completely in the fridge.

Jam Recipe

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

List of ingredients required for jelly:

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

Working process:

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

Cooking from sour cream

Jelly from sour cream is undeservedly considered a high-calorie dessert, because, contrary to popular opinion, not fatty sour cream is ideal for its preparation, but a store product with 15% fat.

To make a sweet cream dessert on gelatin, you will need:

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

The sequence of actions:

1. In order to dissolve sugar faster in sour cream and gelatin does not curl up in it, all the dessert ingredients are removed from the refrigerator in advance, allowing them to warm to room temperature.
2. Beat sour cream with a mixer in a lush mass, gradually adding vanilla and regular sugar.
3. When all the grains disperse in the dairy product, put a couple of spoons of sweet cream in a container with the prepared liquid gelatin, mix and combine with the total mass.
4. Spread sour cream jelly over the ice-cream bowls and send in cold until solid. A part of the jelly can be colored with cocoa in brown color and spread in a mold, like multi-colored dough when baking a zebra pie. You can also make a puff dessert, alternating fruits (any other than kiwi and pineapple) and jelly.

Homemade Milk Jelly

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

For classic homemade milk jelly take:

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

Cooking:

1. Milk put on fire and bring to a boil. Meanwhile, pour the sugar and vanilla into the yolks, grind all to a smooth creamy mass.
2. Hot milk pour in the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm it a little with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly over the prepared dry container and after it becomes room temperature, put it in the refrigerator until it is fully stabilized.

Jelly can be served in ice-cream bowls, cups or other molds, in which it froze, or you can dip the mold in hot water for a couple of minutes and gently remove the jelly on the plate. This creates more opportunities for effective presentation.

How to make a dessert from compote

With regard to the use of winter preparations for the preparation of summer desserts, it is possible to prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special flavor to the dish.

The ratio of components for jelly compote will be:

• 500 ml compote;
• 30 g of gelatin.

Cooking process:

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

Option from kefir

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

It will require:

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

Recipe step by step:

1. Kefir room temperature mixer, operating at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, inject the prepared gelatin. The basis of jelly divided into two equal parts.
3. For serving, take a beautiful wine glasses on the leg. Fix them in a horizontal position at an inclination so that you can fill it in half with liquid. Pour in the vanilla jelly on yogurt and clean in the cold.
4. Melt a chocolate bar on the steam bath and add jelly to the second part, beating the mixture with a mixer. When the white part hardens, put the glasses vertically and fill them with chocolate jelly, after hardening which, the dessert is ready for serving.

Cheese Jelly with Gelatin

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

For curd jelly with a delicate creamy taste take:

• 900 g soft dietary curd;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g of gelatin;
• 250 ml of fatty pastry cream for whipping.

How to make gelatin jelly and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour in vanilla syrup to it and grind with an immersion blender until homogeneous. Next, enter the prepared liquid gelatin and once again mix all the blender.
2. Beat cooled cream to persistent peaks with vanilla sugar. In order not to rewash the cream and dissolve all the particles, you can grind the sugar in a coffee grinder into powder.
3. Next, gently spatula to mix both masses (cream and cottage cheese). Spread out in prepared containers and after hardening, you can enjoy creamy curd tenderness.

From strawberry at home

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

For its preparation will require:

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

Cooking strawberry dessert as follows;

1. Strawberries, sort out, remove the stalks, rinse and dry on a paper towel. About half of the total number of berries to squeeze the juice.
2. Pour the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, decorate the broth, and gently spread the berries in molds.
3. Prepare gelatin using strawberry decoction. Combine loose thickener with strawberry juice and pour berries to them, and after waiting for everything to harden, you can proceed to tasting.

Step by Step Cranberry Cooking

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

The proportions of ingredients used:

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

Cooking steps:

1. First, pour 100 ml of cold water into gelatin and safely forget about it for the next 30 minutes.
2. Cranberry berries, if a frozen product is used, pre-thaw, then wash, dry and puree with a blender.
3. The resulting mass is wiped through a sieve. Cake pour the remaining 400 ml of water and send to the fire, and mashed puree will need a little later.
4. Pour sugar into boiling water with oilcake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools a little, introduce into it the swollen and melted gelatin. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly in portions, without pouring a few centimeters to the brim, and send to the refrigerator until it solidifies.
7. Cool the rest of the jelly to a state of liquid jelly and beat with a mixer into a foam, which you then distribute over the frozen jelly, and then put the dessert in the refrigerator again.

Homemade plum delicacy

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

In this case, you need to take:

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

Homemade jelly recipe with plum gelatin in steps:

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

Cherry jelly with gelatin

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

List of products used:

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

How to cook:

1. Gelling component pour 100 ml of water and leave to soak up the moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a pan of proper displacement, stir and set on fire.
3. While the syrup is boiling, remove the bones from the washed cherries. Then transfer them to the boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, put in them the swollen gelatin, which is stirred until homogeneous. After that, it remains only to pour jelly on the creamer and let it freeze.

At 6 large oranges carefully brush the skin. To remove the peel leave one of the fruits, the rest are peeled. Peel cleaned with a fine grater or a small knife. The cut should be thin so as not to touch the white part of the skin. After removing the zest, citrus peeled.

Then the oranges are passed through a juicer press or crushed with a blender. Pulp filter through gauze or a sieve with a fine lattice.

In the resulting juice, add a glass of water and a pound of sugar. Fruit Mass is set on fire. Dishes are used with a wide bottom so that the jelly will be boiled faster. After 10 minutes of cooking, add a teaspoon of agar-agar to the aromatic syrup. So that the powder is evenly distributed, without leaving lumps, it is mixed with the same amount of sugar. Cook jelly for another 3 minutes and turn off the fire.

The jelly on agar agar sets as it cools even at room temperature. If you plan to spin the jelly for the winter, then it is still hot poured into pre-prepared banks.

From packaged juice on agar-agar

For this recipe fit absolutely any juice. The liter bag is opened and the contents poured into a wide saucepan. Also in the bowl add a kilogram of sugar. The juice is boiled on medium heat for 10 minutes, and then add agar-agar (tablespoon). So that the powder does not clump, dissolving in jelly, it is mixed with sugar 1: 1.

Cook a sweet mass of 3-5 minutes, not longer. The finished jelly is laid in molds or packed in glass jars for storage for the winter.

Channel "SkyMan" offers to make jelly from box juice and gelatin

From apricot juice on gelatin

15 grams of gelatinous powder is poured with 50 milliliters of boiled water at room temperature. The granules are mixed and allowed to swell.

A kilogram of apricots washed. Each fruit is cut in half and remove the bones. Slices of fruit are dipped in boiling water (500 milliliters) and blanched for 5 minutes. Then the fruit is thrown back along with the broth on a metal sieve and, intensively stirring, fray through the grate.

The resulting juice is mixed with sugar (1.2 kilograms) and sent to the stove for 25 minutes. The whole process of cooking is carefully controlled: the mass is periodically mixed and the foam formations are removed.

At the very end of cooking, swelled gelatin paste is injected. Jelly quickly stirred until the grains are completely dissolved and immediately turn off the fire, not allowing the fruit mass to boil.

Hot jelly on gelatin is poured into jars, screwed down with sterile caps, and after cooling it is removed in a cool place.

Such a jelly before use should not be kept warm for a long time. It ideally keeps the form chilled.

Watch the video from the Cooking at Home channel about cooking two-color jelly based on sour cream and cherry juice

From the juice of frozen sea buckthorn on gelatin

In the filtered mass add 3.5 cups of sugar, which is dissolved by boiling the berry juice for 10 minutes. At the final stage, add 20 grams of gelatin, diluted in a 1: 2 ratio with cool boiled water. Gelatin is soaked in advance in approximately 30 minutes.

Jelly is heated, not boiling, and then poured into jars or curly forms.

In addition to frozen berries, jelly can be made from fresh fruits. Details

Blackberry on pectin

Find pectin powder in stores today is not difficult. For the preparation of jelly it does not need much. A bag (10 grams) is enough for you to prepare a dessert of 1 kilo of blackberry.

Ripe berries rinsed under running water. Drain on the grid they do not need. Prepared fruits are transferred to a saucepan and filled with water (200 milliliters). The lid is closed and the blackberry is tormented on a minimum fire of 10 minutes.

Steamed berries punch through a blender and filter through a sieve or cheesecloth. Sugar is added to dark flavored juice. Its amount is calculated based on the amount of juice obtained. Each liter will need 1 kilogram of sand.

On boiling syrup takes about 15-20 minutes. At this time, a bag of pectin is combined with a teaspoon of sugar and stirred until homogeneous.

Pectin powder with sugar is poured into a thickened berry mass in a thin stream. Constantly stirring jelly, keep it on fire for another 5 minutes, no more.

Blackberry transparent dessert packaged in jars until it is cold.

Cowberry with apple skins

Lingonberry itself is rich in pectin, but even more of this substance is contained in the skins of sour apple apples.

In a pressure cooker poured 2 cups of water. Water is brought to a boil without using the lid of the saucepan. In a raging liquid put the skins from 5 apples and a kilo of lingonberries. After that, the lid is immediately closed and screwed onto the screw. A steam discharge valve is installed on top.

The fire is set at maximum power and waiting for the liquid inside to boil. This will signal the pressure of the steam exiting the valve. At this point, the fire is reduced to the minimum value. Berries with apple skins boil in this mode for 10 minutes.

Then, the seared fruit, together with the liquid, is poured through a sieve into a wide container. To make the juice more transparent, the lattice is pre-covered with gauze.

Sugar is added to the resulting juice at the rate of: kilogram per liter. Syrup put on fire and boiled to reduce the mass in the amount of at least 1/3.

Check the readiness of the dish, dipping a spoon in jelly. If the berry mass flows from the spoon with a thin, unbreakable stream, then the jelly is ready. It is poured directly from the fire into jars and sealed with clean lids.

We also offer to make jelly from the juice and peel of apples according to the recipe of the channel “Black cook”

“Raw” viburnum jelly

1 kilogram of fully ripe viburnum berries spread on a colander (you can directly with the sprigs), and scalded with boiling water. Then the sieve is immediately rearranged to the cooking pot and they begin to push the viburnum through the grate. Do it with a spoon or wooden masher. Be careful, viburnum juice you can splash the whole kitchen!

The collected juice is mixed with 800 grams of sugar. It is necessary to ensure that the crystals are completely dissolved, before putting the jelly in jars. Such a dessert without cooking saves all the vitamins, but, unfortunately, is not stored for a long time.

Longer you can store winter billet of viburnum juice with boiling dessert on the fire. Detailed instructions are provided in our.

How to store juice jelly

As mentioned above, jelly without heat treatment is not subject to long-term storage. Jars with this product is best kept in the refrigerator for no more than two weeks. Winter preparations with preliminary boiling of the product and closed in a sterile container, stored in a dark cool place for not more than a year.

These deliciously delicious sweet desserts made from juice in the literal sense of the word are concealed in the mouth. And this is no accident, because in their preparation, for the most part, gelatin is used, which dissolves under the influence of heat, while at low temperature it is gelled, acquiring a frozen form.

Frozen delicacies are especially fond of children. Prepared from various fruit juices, compotes, they are pleased with bright colors and amazing taste. Everything else is not only ordinary useless sweetness. Jelly and marmalade favorably affect the development of the child's body.

Gelatin contained in their composition is, first, a dietary product that is best absorbed by the body. Secondly, it strengthens bones and is especially valuable for various fractures and cracks in bones. Thirdly, due to the rather high content of calcium, magnesium, potassium, phosphorus, pectin and other vitamins, as well as amino acids in gelatin, the heart muscles are strengthened, and mental activity increases.

I very often indulge my child with this delicate delicacy. And for its preparation almost does not have to spend too much, because it is quite an economical dish.

• Jelly from juice and gelatin is suitable for a child from 2 years old.

All we need is:

• gelatin 20 gr.
• cherry juice 2 tbsp.
• apricot juice 2st.
• sugar

Jelly for the child of gelatin and juice - a recipe with a photo: