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How to make jelly from fresh fruits. Fruit jelly. How to make jelly with jam

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

How to make jelly

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 components help to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:

Do not use aluminum containers for making 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 taste of the dish.
You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option It is considered to put the container in a water bath.
The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.

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

The product can be used as independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright colored decoration element.

How to breed gelatin

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

It is important to maintain the correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
It is necessary to 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.
The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

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

How to make juice jelly

To prepare a juice-based jelly sweets, you will need the following components:

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

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

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

How to make fruit jelly

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

food gelatin - 4 tsp;
juice - 400 ml;
fruits - 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 the juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
Pour half of the resulting substance into molds, add pieces of fruit. Then, fill everything with the remaining base.
Cool the dessert at room conditions, place in the refrigerator to solidify.

How to make jam jelly

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

water - 1 tbsp.;
jam - 2 tbsp.;
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 gelatin according to package directions.
Place the swollen gelatin mass in a saucepan, heat until it becomes liquid.
Add jam syrup and berries, mix.
Distribute the finished substance into forms. Leave to harden in the refrigerator for a couple of hours.

Video: fruit jelly at home with gelatin

Gelatin is nothing more than recycled collagen (an animal connective tissue protein), which is why many girls find it extremely beneficial to consume one or two teaspoons of dry gelatin daily. Doctors do not comment on how much it is really absorbed by the body, so it is better to still use it for its intended purpose - to cook from it delicious dishes, including wonderful and simple desserts. Due to the fact that the product is of animal origin, it should not be eaten by vegans, who are encouraged to prepare jellies from pectin or agar-agar as an alternative.

Basic Gelatin Recipe
Gelatin is taken at the rate of approximately 40 grams per 1 liter of liquid. Since the classic packaging is 15g per package, you need to take about 3 packs. Pour the contents into a glass and top up with cold water. To make the gelatin swell evenly, stir occasionally (every 10 minutes), and after 40 minutes the jelly base will be ready. In order not to waste time, as soon as you fill the gelatin with water, start preparing what you are going to make jelly from. For example, rinse the berries, fill with water, put on fire, bring to a boil and boil a little. After that, add the swollen gelatin and, stirring constantly, bring your “compote” to a boil again. Remove immediately afterwards. Pour liquid into molds and refrigerate for at least 2-3 hours, and overnight is best if you have a very deep mold. Jelly is ready!

You can take any fruits and berries - this will not affect the freezing in any way. The only problem may be that the jelly won't set if you haven't added the gelatin, so be sure to measure the proportions accurately. You can take ready-made liquids (for example, juices), then they do not need to be boiled. Just dissolve the gelatin on the stove after soaking, pour into the juice and mix.

Recipes for various types of jelly
In addition to simply filling fruit compotes with gelatin, you can play with the fillings and make this dessert interesting both in appearance and in taste!

Striped flight. Make several blanks for jelly of different colors - oranges and pineapples, apples and pears, strawberries and cranberries, etc. To begin with, fill only one of these liquids with gelatin - pour it into your molds in a small layer (1-2 cm, depending on the depth of the mold). Leave for an hour in the refrigerator, and then, as the mixture hardens, add the next liquid on top, into which you just poured the gelatin and brought to a boil. Also refrigerate. Repeat with all remaining products.
You can make this dessert with one or two ingredients, rotating them often if you don't have many ingredients. You can put a berry or a piece of fruit on the previous layer before pouring a new one ... In a word, do not be afraid to experiment!
Avalanche. For this recipe, you will need sour berries and milk. First prepare the berry base with gelatin, and pour it into molds. Put in the refrigerator so that the mixture is in your form at an angle - such a dessert will look beautiful in a wine glass. It is necessary that this layer freeze in exactly this position - this will be our "mountain".
The next layer we will make from milk - pour the mixture of gelatin base and milk brought to a boil into your glass and refrigerate in a level position. After cooling, the dessert is ready! A layer of milky snow lies beautifully on the red mountain, and the delicate taste of milk goes well with sour berries. Delicious with strawberries too.
Storm in a glass. This option is more likely to amuse your friends. It is better to strain the fruit and berry mixture from the seeds and pieces of fruit. Before pouring gelatin into the prepared liquid, add a little vodka there, about 1/8 of the volume (do not overdo it with the amount!). After you pour in the gelatin and bring to a boil, pour the liquid into small glasses and leave to harden in the refrigerator. This recipe can also be made with orange juice.
Sour cream recipe. Take about 1 liter of not very fatty sour cream, beat with a mixer with about one hundred grams of sugar. Finely chop the prunes (the amount is limited only by your taste) and mix with the resulting mixture. Gelatin after soaking, bring to complete dissolution on the stove and pour into the resulting mass. Mix thoroughly and distribute into molds.

Even a novice cook can handle gelatin, and a variety of ingredients will allow you to constantly experiment. Jelly cannot be called a dessert that can be pampered by unexpected guests, since it still takes time to prepare, but it is an excellent budget option for homemade treats that will not harm the figure (of course, it depends on the filling you choose).

If you like light and tasty desserts, then you should definitely try making jelly. “And what to cook it?” You ask. - I bought a colored bag with my favorite flavor in the store, stirred it in warm water and cooled until it thickened. Here's your jelly!" That's right, this way of making jelly is the most common. But such a dessert has nothing more in common with real homemade jelly than a quick soup from a package with homemade fragrant food. Making homemade jelly takes a little longer than store-bought jelly, but it turns out to be much tastier and, importantly, healthy.

Where did the word "jelly" come from? After all, it is known that this word is not only in the Russian language, but also in many foreign languages and it sounds pretty much the same? Jelly ("gelee") was invented in France. This dessert in the old days was prepared in the same way as it is now - from juice, gelatin and sugar.

Jelly - preparing food and dishes

What kind of jelly can you make at home? In the store, exotic fruits and fruits and berries that are familiar to us are drawn on bags - choose what you want. Believe that homemade jelly has even more room for your imagination. You can please your family not only with our usual fruit jelly, but also with a dessert made from milk, sour cream, jam! The famous panna kota delicacy is essentially a milk jelly.

Another great benefit of homemade jelly is that you can make it with any amount of sugar. If you follow a healthy lifestyle, do not put a lot of granulated sugar, because fruits themselves contain enough sweet glucose.

Of course, the main ingredient in jelly is gelatin. You probably remember how, as a child, mothers fiddled around in the kitchen for a long time, soaking gelatin for a certain time. Today in the store you can buy ordinary gelatin (half an hour before making jelly, it must be poured with a small amount of water and left to swell) and instant gelatin (it is poured with a small amount of warm water and stirred quickly).

In addition, agar-agar and pectin can be used to make homemade jelly. Agar-agar is a substance derived from brown algae. This jelly ingredient is inconvenient to use due to the fact that it must be soaked in water overnight before starting to prepare the dessert. However, along with this, agar-agar is very useful, it contains many vitamins and minerals, and is able to cleanse the body of toxins.

Pectin is another gelling agent found in fruits and berries. It is thanks to pectin that it is possible to make jelly without gelatin. Of course, such jelly will not have a dense structure, but it will be useful and tasty. In addition, pectin can be purchased in bags. It needs quite a bit to get jams or jellies.

When you have prepared the jelly, pour it into molds and set to cool. Of course, jelly will thicken the fastest in the refrigerator, but it will harden in the fresh air.

When the jelly is thick enough to take out, dip the mold in boiling water for a few minutes and invert it onto a plate.

Jelly recipes:

Recipe 1: Redcurrant Jelly

red currant is very useful berry and delicious fresh. If you want to make a beautiful red dessert, then take note of this recipe.

Required Ingredients:

Redcurrant 150 grams
Water 600 ml
Sugar to taste
Gelatin 2 tablespoons
Lemon juice 1 tablespoon

Cooking method:

Gelatin should be soaked in water for thirty minutes before preparing the dessert. For 2 tablespoons of gelatin for this recipe, use about 2 cups of water.
Wash the currants and grind through a sieve. Pour the currant mass into an enamel bowl, pour one glass of water and put on fire. As soon as the mass boils, cook everything for about five minutes, stirring with a spatula. Strain the currants through cheesecloth, add sugar to taste, lemon juice to the resulting broth, put on fire and bring to a boil again, make a slow fire.
Remove the resulting foam and add gelatin. Stir the liquid until it is completely dissolved. Add berry juice, mix again and pour into molds. Let the jelly cool. Serve this redcurrant jelly garnished with fresh berries or a mint leaf.

Recipe 2: Redcurrant Jelly Without Boiling

Currant is a berry rich in vitamin C. If the currant is heated, the vitamins are partially lost. To prevent this from happening, we will prepare a delicious dessert without heat treatment. Such jelly will not be as elastic as that which contains gelatin, but will be much more useful. By and large, you only need berries and sugar.

Required Ingredients:

Sugar 400 grams
Redcurrant 400 grams

Cooking method:

Wash the berries well and sort. Separate all the legs and leaves, green berries.
Pass the red currant through a meat grinder or chop with a blender.
Add sugar to currants and mix well until sugar dissolves. Can add 50 ml hot water.
Spread this mixture into molds and put it in the refrigerator to cool or roll it into jars, covering them with parchment lids.

Recipe 3: Redcurrant Jelly Without Gelatin

It is easy to make redcurrant jelly without gelatin. Try this recipe and enjoy a delicious dessert. For 3 parts of berries, take 2 parts of sugar. The gelling agent in this case will be natural pectin, which is contained in red currants.

Required Ingredients:

Redcurrant 600 grams
Sugar 400 grams
Water 100 ml

Cooking method:

Pour 100 grams of water into a saucepan and dip the washed red currants into it. When the berries begin to burst, mix them with a spatula, crushing and chopping the red currants.
Add sugar to the pan, cook the contents for about five more minutes until the sugar is completely dissolved.
Strain the resulting mixture through cheesecloth and pour the liquid into the molds.

Recipe 4: Blackcurrant Jelly with Cream

Unusual blackcurrant jelly with cream will surprise you with its taste and pleasant color.

Required Ingredients:

Blackcurrant 150 grams
Raspberry 100 grams
Gelatin 1 sachet (15 grams)
Dry red wine 50 ml
Water 150 ml
Cream 150 ml (fat content not more than 15%)
Sugar

Cooking method:

Half an hour before preparing the jelly, pour gelatin with water to swell.
Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the pulp.
Pour the resulting juice into an enamel pan and put it on the fire to boil, add granulated sugar and gelatin to it. Stir until the gelatin is completely dissolved. After that, strain the resulting liquid. When it has cooled, mix the cream and pour into molds. Let the jelly cool.

Recipe 5: Blackcurrant and Strawberry Jelly

Black currant in taste is combined with almost all berries and fruits. Make healthy berry jelly with white wine.

Required Ingredients:

Blackcurrant 400 grams
Strawberries 400 grams
Sugar to taste
White dry wine 150 ml
Gelatin 1 sachet (15 grams)
Lemon juice 2 tablespoons

Cooking method:

Soak the gelatin in water for half an hour before making the jelly.
Squeeze out the juice from blackcurrants and strawberries, after washing the berries.
Add sugar to taste, wine, lemon juice to fruit juice. Put the container with the mixture on the fire and bring to a boil.
Add the swollen gelatin to the boiling juice, stir until it is completely dissolved.
Remove liquid from heat, pour into molds and set to cool.

Recipe 6: Gelatin Jelly

Surely you will find at home a jar of compote, rolled up from fresh fruits in the summer. A familiar drink can be turned into a delicious dessert by adding gelatin to the compote. Such a delicacy can be decorated with grated chocolate or whipped cream before serving. Should you add sugar to dessert? If you think that the compote is not sweet enough, then add it, but keep in mind that when hot, the liquid seems less sweet than it actually is.

Required Ingredients:

Compote 500 ml
Granulated sugar
Gelatin 1 sachet (15 grams)

Cooking method:

Dissolve the gelatin in a small amount of water half an hour before preparing the dessert.
After twenty minutes, pour the compote into a saucepan and put on fire.
As soon as the compote is heated, add the swollen gelatin to it and stir until it is completely dissolved in the liquid. Pour the resulting mixture into molds and refrigerate.

Recipe 7: Gelatin Juice Jelly

Such a dessert can be prepared even for very young children starting from two years old, because homemade jelly is a healthy and natural product. You can use any kind of freshly squeezed juice. However, do not take packaged juice for jelly - it is not healthy and is rich in sugar and dyes.

Required Ingredients:

Apricot juice300 ml
Sugar to taste
Water 100 ml
Gelatin 1 sachet (15 grams)

Cooking method:

Soak gelatin in 100 ml of water and leave for half an hour to swell.
After this period of time, put the gelatin on the stove and heat it until dissolved, stirring, but do not bring to a boil.
Pour the juice into the gelatin and stir so that there are no lumps left. Pour liquid into molds and let cool.

Recipe 8: Milk Jelly

The famous dessert "Panna Cota" is a variation of milk jelly. A few ingredients mixed in the right order and a gourmet treat is ready! To make the jelly look interesting, you can layer it with fruit.

Required Ingredients:

Milk 1 glass
Sugar to taste
Vanilla
Raspberry 100 grams
Gelatin 25 grams
Water 50 grams

Cooking method:

Half an hour before preparing the jelly, gelatin should be poured with water and allowed to swell.
Mash the raspberries with a spoon. However, for this recipe, you can use the berries as a whole.
Put milk on fire, boil with sugar and vanilla.
Add gelatin and raspberries to chilled milk. Stir until gelatin is completely dissolved, then pour into molds. Let the jelly dry.

Recipe 9: Milk jelly (method 2)

If your children do not want to drink healthy milk, then why not make a delicious dessert from milk? See that in this form useful product just disappear before your eyes!

Required Ingredients:

Milk 1 glass
Gelatin 20 grams
Water 50 ml
Powdered sugar
Vanilla

Cooking method:

Pour gelatin with water and set to swell an hour before making jelly.
Put the milk on the fire, add powdered sugar and vanilla, mix and bring to a boil.
Pour the gelatin into the milk, stir until completely dissolved and bring to a boil again.
Remove milk mixture from heat and pour into molds. Place in the refrigerator to chill once the mixture has cooled to room temperature.

Recipe 10: Sour Cream Jelly

Sour cream jelly has the same delicate milky taste as milk jelly, but it will turn out to be more satisfying and dense in structure. Sour cream jelly can be used as a base for a cake, decorate pies and other desserts with chopped jelly. Let's prepare a simple sour cream jelly without additives.

Required Ingredients:

Sour cream 450ml
Milk 150 ml
Gelatin 20 grams
Powdered sugar to taste
Vanilla

Cooking method:

Half an hour before preparing the jelly, pour the gelatin with warmed milk.
Pour the milk with gelatin into a saucepan and place on the stove. While stirring, but not boiling, dissolve the gelatin completely in the milk.
Remove the saucepan from the stove and let cool to room temperature.
Sour cream should also be at room temperature. With a mixer, combine powdered sugar and sour cream until liquid.
Pour the milk into the sour cream in a thin stream, without ceasing to beat the mixture with a mixer.
Fill the mold with sour cream and leave to cool. Serve the finished sour cream jelly, garnished with melted chocolate or fruit syrup.

Recipe 11: Banana Sour Cream Jelly

If you add a banana to sour cream jelly, then you will change the taste of the dessert, making it almost unrecognizable. Such a dessert will turn out to be very tender and not at all like ordinary jelly. Warm the sour cream to room temperature before preparing the dessert.

Required Ingredients:

Sour cream 450 ml
Powdered sugar
Bananas 2 pieces medium size
Gelatin 20 grams
Chocolate for decoration

Cooking method:

Pour gelatin with water and leave to swell for half an hour.
Beat sour cream with a mixer with powdered sugar.
Add dissolved gelatin to sour cream, continue to mix with a mixer.
Peel bananas and cut into cubes.
Add bananas to sour cream and pour into molds. Leave to cool.
Sprinkle the finished jelly with grated chocolate.

Recipe 12: Jam Jelly

This jelly is very easy to prepare, as you only need four ingredients - jam, granulated sugar, water and gelatin. However, the result will pleasantly surprise you. This dessert can be stored in the refrigerator for 2-3 days. Use liquid jam, currant or raspberry, without large berries.

Required Ingredients:

Liquid jam 200 grams
Gelatin 20 grams
Water 400 ml
Granulated sugar

Cooking method:

Pour gelatin with water thirty minutes before preparing dessert.
Put the jam in a saucepan, add 200 ml of hot water (but not boiling water), mix.
Put the pot of jam on the fire, add sugar (but not much, as the jam is already quite sweet), bring to a boil. Remove the jam from the stove and cool to room temperature.
Pour the swollen gelatin into the jam and stir until all lumps are dissolved.
Pour the jelly into molds and let it cool.

Recipe 13: Cherry Jam Jelly

Cherry jam is especially convenient for making jelly, as the berries in it can be separated from the sweet juice. Of course, cherries should be pitted if you want to add them to dessert later. Do not overdo it with sugar, because the jam is already quite sweet.

Required Ingredients:

Cherry jam 500 ml
Granulated sugar
Gelatin 15 grams

Cooking method:

Pour gelatin with water and leave it to swell for thirty minutes.
Separate the cherries from the sweet thick juice. Add one glass of warm water to the juice, mix. Add gelatin and stir until the jelly lumps are completely dissolved.
Pour cherry jelly into molds, add cherry berries to it and set to harden.

Recipe 14: Raspberry Jelly

It doesn’t matter if you use fresh or frozen berries, the jelly will turn out incredibly fragrant and tasty.

Required Ingredients:

Raspberry 200 grams
Sugar to taste
Water 500 ml
Gelatin 15 grams

Cooking method:

Pour the gelatin with water half an hour before preparing the dessert.
Pour water into a saucepan and add sugar, mix and put on fire.
Once the water boils, add the raspberries to the pot. Boil the berries for about twenty minutes.
Strain the resulting compote, add gelatin to the liquid and mix until completely dissolved.
Pour the jelly into molds, add the berries and let the dessert cool.

Recipe 15: Strawberry Jelly

If you want to make strawberry jelly, then know that it can be made from both fresh berries and frozen ones. We recommend adding a little mint to your dessert, toge the jelly will have a delicate pleasant aroma and a refreshing taste. Use instant gelatin to make strawberry dessert. If you are preparing a dessert with frozen berries, then let them defrost before cooking.

Required Ingredients:

Strawberries 200 grams
Gelatin 15 grams
Sugar to taste
Water 600 ml
mint fresh

Cooking method:

Fill a saucepan with water, add sugar and put on fire.
Strawberries need to be washed, remove the tails.
As soon as the water boils, dip the strawberries into the pan and cook for about half an hour. Remove from stove.
Pour off about 100 ml of the resulting compote and dissolve the gelatin in it, stirring it with a spoon.
Strain compote from berries. Mix compote with dissolved gelatin. Pour into shapes. Dip strawberries into each mold and place in the refrigerator to set.

Recipe 16: Cherry Jelly

A light and tasty dessert made from natural cherries smells much brighter and stronger in taste than the jelly that is obtained from bags. And, of course, a natural product is many times more useful.

Required Ingredients:

Cherry 200 grams
Water 500 ml
Gelatin 15 grams
Granulated sugar

Cooking method:

First of all - soak the gelatin in a small amount of water, about an hour before making the jelly.
Wash the cherries, remove the cuttings and remove the seeds.
Squeeze the juice from the berries.
Pour the berries with water, add sugar to them and put on fire. Bring to a boil, remove from heat and refrigerate. When the cherry mass has cooled, add the swollen gelatin to the pan and stir until the mass becomes homogeneous and without lumps.
Add juice to cherry mixture. Mix and pour into moulds. After that, put the jelly to cool in the refrigerator.

Recipe 17: Fruit Jelly

To make this jelly, you can use pieces of any fruit. We'll take apples, raspberries and apricots.

Required Ingredients:

Apple 1 piece
Apricots 4-5 pieces
Raspberry 100 grams
Sugar to taste
Gelatin 15 grams

Cooking method:

Pour gelatin with water and set to swell half an hour before preparing the dessert.
Wash fruits. Peel the apples, remove the core and cut into small cubes. Remove the seeds from apricots, as well as apples, finely chop or chop with a blender. Grind the raspberries.
Pour the fruits with water, add granulated sugar and put on fire. Bring to a boil, cool.
Pour gelatin into the fruit, stir it with a spoon until completely dissolved. Pour the jelly into molds and let it thicken.

Recipe 18: Gooseberry Jelly

Gooseberry jelly turns out to be completely unusual in taste, with small fruit grains. To make the taste of jelly even more unusual, it is recommended to add kiwi to the gooseberries.

Required Ingredients:

Gooseberry 250 grams
Kiwi 1 piece
Granulated sugar
Water 200 ml
Gelatin 15 grams

Cooking method:

Soak the gelatin in water for thirty minutes before making the jelly.
Gooseberries need to be washed and cleaned of green stalks.
Remove the skin from the kiwi.
Grind fruits with a blender into puree or pass through a meat grinder.
Add 150 ml of water, granulated sugar to fruit puree and put on fire. Bring to a boil, while stirring, remove the pan from the stove and cool.
Add gelatin to the fruit and stir the liquid until no lumps remain. Pour liquid into molds and refrigerate.

If earlier, in order to prepare jelly, gelatin was most often used exclusively, today more useful agar-agar and pectin are becoming increasingly popular.
You will improve the taste of jelly by adding a tablespoon of lemon juice or natural dry wine in the same amount. Wine can be used both white and red.
Do not cook jellies in aluminum cookware. When the gelling agent interacts with this metal, the dessert will darken and may acquire an unpleasant metallic taste. Use enamel pots and containers.
How to decorate the finished dessert? Give free rein to your imagination! Use chopped nuts, dried fruits, jams and preserves, whipped cream, melted chocolate or caramel.
Jelly will look more appetizing if you make it in layers. This process is simple, but it takes a little more time. Make milk mixture according to the milk jelly recipe. Pour it into molds and place in the refrigerator to thicken. After a couple of hours, make a mixture according to the recipe of any fruit jelly and, when it has cooled to room temperature, add it to the milk and put it in the refrigerator again. You will get a two-layer jelly. In the same way, you can make several layers of jelly.

The easiest way to make fruit jelly is to buy a ready-made mixture from the store and do everything according to the instructions on the package, but there will be no benefit from such a treat. It will be much tastier and healthier to prepare this dessert from natural fruits and berries, and there are plenty of ways to do it: from juice, fruit puree, frozen berries or jam.

The simplest and affordable recipe jelly is prepared with juice and gelatin. You can choose absolutely any juice for this dessert, but always without pulp. You can combine jellies from multi-colored juices in one serving, then the delicacy will turn out not only tasty and healthy, but also quite beautiful and original.

The proportions of juice and gelatin for this version of fruit jelly will be as follows:

400 ml of fruit or berry juice without pulp;

Recipe step by step:

Pour the granules of instant gelatin into the juice and let them soak a little with moisture, about a quarter of an hour. If you use ordinary and sheet gelatin for jelly, then you need to be guided by the proportions indicated on the package. Leaf gelatin is soaked in water, and then squeezed and put into juice.
Next, send the juice with gelatin to the fire and heat until all gelling granules are completely dissolved, but do not heat the juice above 50-55 degrees.
Strain the resulting hot liquid through a fine strainer, pour into prepared molds and send to the refrigerator to harden.

You can make fruit jelly from juice a more interesting dessert by just putting a few berries of cherries, currants, strawberries or others on the bottom.

With agar-agar

Jelly on agar-agar differs both in structure and in the preparation process from dessert with gelatin. Gelatin turns the liquid base into an elastic and stretchy mass, and agar-agar into a dense, gelatinous, but fragile substance.

To prepare fruit jelly on agar-agar, you need to take:

500 ml fruit juice;
10 g of agar-agar;
sugar to taste.

Workpiece sequence:

Pour agar-agar in a small container with a small amount of juice and leave for a couple of hours so that it is saturated with moisture.
Put the remaining juice in a suitable refractory container on the fire and bring to a boil. If desired, the fruit base can be sweetened with a couple of tablespoons of sugar.
Pour the soaked agar-agar into the boiling juice and boil, stirring for five minutes after boiling again, so that the gelling properties of the powder have time to fully open.

Hot agar-agar jelly is poured into molds and allowed to harden at room temperature. For further storage, the dessert is removed in the refrigerator, after tightening its surface with cling film, which will prevent the evaporation of water from the finished product.

From frozen berries

Frozen berries can be easily turned into a delicious summer dessert.

For such a transformation, you will need the following ingredients:

300 g frozen berries;
50 g or sugar to taste;
30 ml lemon juice;
20 g of gelatin;
100 ml of water.

Progress:

Leave the berries at room temperature to thaw completely. After that, beat them in a blender until a homogeneous puree, which can be passed through a fine sieve to get rid of the seeds.
Combine the prepared berry base with lemon juice and sugar, adjusting its amount according to your preferences. The taste of berry puree should be saturated, since gelatin dissolved in water will still be added to it.
Pour gelatin with water at room temperature and leave it for the time indicated in the preparation instructions on the package. Heat the mixture until the gelatin granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute into molds.

If you cook such currant jelly, then the amount of gelatin can be reduced by 5 g, since this berry is rich in another natural thickener - pectin. And in cherry jelly, gelatin should be put 5 g more due to the low pectin content.

Fruit puree jelly

From ready-made fruit puree (for example, for baby food) or prepared on your own, you can prepare a dessert that is gentle as clouds. The calorie content of such a delicacy in comparison with other sweets is not high - 113.2 kcal / 100 g of the finished product.

Products that will be needed in the cooking process:

300 g of ripe strawberries;
60 g of powdered sugar;
20 g instant gelatin.

Action algorithm:

Wash strawberries, dry and puree with a blender. Separate the bones from the finished substance by pushing it through a sieve.
Mix puree with powdered sugar. It is preferable to use it than sugar because it dissolves faster.
Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, heat everything, avoiding boiling, until a homogeneous consistency.
Remove puree from heat, cool slightly and beat with a mixer. Transfer the dessert to a mold and let it harden completely in the refrigerator.

If such jelly is not served in bowls, then it must be removed from the mold, cut into small cubes with a wet knife and rolled in powdered sugar.

How to make a delicious dessert with sour cream

From sour cream and fruit jelly, prepared on the basis of colorful fruit juices, it is easy to make a beautiful and healthy dessert that can replace a full breakfast for a child.

To prepare a jelly treat "Rainbow" or "Broken glass", you will need:

375 g sour cream 20%;
100 g of sugar;
150 ml of orange juice;
150 ml of kiwi juice;
150 ml cherry juice;
25 g gelatin.

How to make fruit jelly with sour cream:

Pour fruit juices into separate glasses. Dissolve 5 g of gelatin in each of them, then heat the juice until the gelling agent dissolves. Mix sour cream with sugar and the remaining 10 g of gelatin, heat this mixture over a fire until the sugar and gelatin are completely dissolved.
For a rainbow dessert, sour cream and fruit jelly are poured into tall glass glasses, alternating layers. Each subsequent layer is poured only after the previous one has completely solidified. So that the warm liquid does not make a hole in the previous layer, it is poured gently over the knife.
For broken glass, all three types of fruit jelly are sent to freeze in the refrigerator, then cut into small pieces of regular or irregular shapes. The resulting fruit and berry glasses are mixed with sour cream jelly at room temperature, transferred to a suitable shape and allowed to harden.

At least the first, at least the second version of the dessert looks beautiful in portioned bowls, especially if you decorate it with several berries or fruit slices before serving, from which fruit jelly is made.

Cooking from jam

How to make fruit jelly if there are no fresh or frozen fruits or berries on hand? A jar of delicious homemade jam will help out. Well, if it is with whole berries, then they can decorate the dessert before serving.

List and ratio of necessary products:

500 ml of drinking water;
250 ml of jam;
100 g of sugar or a little less if the jam is very sweet;
25 g gelatin.

Sequence of actions:

Pour gelatin with 1/5 of the prescription amount of water. Let it swell well, and then dissolve completely by heating on the stove or in the microwave.
Stir the jam with the remaining water, taste the resulting mixture and sweeten if necessary.
Heat the jam with water to 80 degrees, pour the dissolved gelatin into it and mix. After that, pour the dessert into molds and send to freeze in the refrigerator for a period of 30 minutes to 4 hours, depending on the size of the mold.

But there is also good news: high temperatures destroy these enzymes, and even from the listed fruits it becomes possible to make delicious fruit jelly. Therefore, the puree or juice used as the basis should be boiled for a couple of minutes, and the fruit slices should be scalded with boiling water. You can also use "unsuitable" fruits for jelly, along with others, such as pineapple and persimmon.

In general, all other fruits and berries are great for jelly. It should only be noted that sour fruits usually contain pectin in sufficient quantities (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

Finally, it is worth giving one more piece of advice regarding the preparation of jelly from very sweet fruits and berries. Adding a small amount of fresh lemon juice will help to avoid the cloying of the finished dessert. It will not only balance the sweetness, but also make the dish refreshing.

Probably every housewife knows that gelatin is widely used in cooking. It is added to jelly, aspic, a variety of desserts are prepared on its basis. Jelly is no exception.

The taste of this delicacy has been familiar to us since childhood. Today, thanks to the experiments of many chefs, there are hundreds of recipes for this product that can surprise even the most demanding gourmets. How to make gelatin jelly at home

How to prepare the base and dilute the gelatin

Jelly is a delicious dessert that is enjoyed not only by children, but also by many adults. Gelatin, which is part of it, helps the dessert acquire a frozen structure. The consistency of jelly directly depends on the amount of gelatin.

Fans of "trembling" desserts need to dilute about 20 grams of the component per 1 liter of water. If you need to cut it with a knife, then the amount of the substance must be increased by 2.5 times for the same volume of water. Please note that you should not add too little of it either, otherwise your dessert simply will not harden.

After the gelatin swells a little, it must be put on a slow fire. A water bath is also suitable for this. While the liquid is heating, constantly stir it and watch the gelatin, it should completely dissolve.

Then remove the container from the heat and let it cool to room temperature. After that, put the future jelly in the refrigerator for at least 4 hours.

There are several rules that should be followed when diluting gelatin:

In no case do not boil gelatin, otherwise it will not become thick;
Avoid using aluminum utensils while heating the gelatin, the result will be a dark color and an unpleasant aftertaste;
To avoid lumps during dilution of the product, heat the container with water. If, nevertheless, they are formed, then you can strain the liquid through a sieve;
Do not put gelatin jelly in the freezer, otherwise it will turn into crystals;
A variety of components can be added to diluted gelatin, including fresh fruits, just do not forget to grind them beforehand.

Easy basic recipe

In order to prepare classic gelatin jelly, you will need a minimum of ingredients - this is gelatin itself and water. Pour the indicated amount of gelatin (about 3 standard packs) into a cup and fill it with water, at room temperature. Leave for 40-50 minutes to swell.

Don't forget to stir it every 10 minutes or so. Then pour the resulting infusion into a saucepan, add water to it and start heating over low heat.

Do not leave the container unattended and constantly stir its contents. After everything dissolves, remove the "compote" from the fire. Pour it into deep molds and leave to cool at room temperature.

Then put the dessert in the refrigerator for several hours (better at night).

How to make jelly with jam

Ingredients:

gelatin - 30 g;
jam (any) - 1 cup;
water - 1 liter;
granulated sugar - to taste.

Calorie content - 51 kcal.

We start preparing the dessert by pre-soaking the gelatin in cold water for 1 hour. Pour the indicated amount of the substance with a glass of water. While it is infused, we proceed to the preparation of jam syrup. To do this, add two glasses of water to the product and mix well.

Strain the liquid through a sieve to get rid of whole pieces of fruit. If you have a sweet tooth, then you can add a little sugar to the syrup if you wish. We put the drink on the fire and boil it for 10 minutes.

Pour the swollen gelatin into a separate pan and also send it to the fire. Stirring constantly, bring it to a liquid state, but do not boil. Then we combine it with the prepared syrup.

Put the remaining berries from the jam on the bottom of a recessed container and fill them with the resulting liquid. Wait until the dessert is at room temperature, and only then send it to the refrigerator. Before serving, you can decorate it with berries, cream or mint.

How to make jelly from gelatin and juice

Ingredients:

gelatin - 20 g;
juice (optional) - 500 ml.

Cooking time - 6-7 hours.

Calorie content - 39 kcal.

Pour required amount gelatin with one glass of fruit juice. Leave it for 30-40 minutes until it swells. Pour the consistency into a saucepan and add the remaining amount of juice.

Start heating it over low heat, stirring constantly until everything becomes a homogeneous mass. Remove the dessert base from the fire and pour it into the molds.

Only after complete cooling in the room, move the containers to the refrigerator. After 5-6 hours, a delicious treat is ready.

Plum jelly with gelatin at home

Ingredients:

gelatin - 20 g;
granulated sugar - 8 tsp;
water - 650 ml;
plum (fresh) - 150 g.

Cooking time - 3 hours.

Calorie content - 38 kcal.

Pour gelatin with 100 ml of water and leave it for 25-40 minutes, it all depends on what type of product you have chosen. While the gelatin swells, we take up the preparation of the plum. First, remove the bones from it and cut into small pieces. Place the blanks in a saucepan, add water and sugar. Bring the mixture to a boil and simmer for about 5 minutes.

Then grind the plum syrup until smooth using a blender. Swollen gelatin, heat in a water bath until it dissolves completely.

After that, combine it with a plum consistency. Mix well and pour everything into molds. Chill in the refrigerator for 3 hours, after which the jelly will be ready.

fruit dessert

Fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then a delicious dessert is provided to you.

Ingredients:

gelatin - 25 g;
strawberries - 200 g;
juice (any) - 500 ml;
blueberries - 200 g;
raspberries - 200 g;
blackberry - 200 g;
peaches (medium) - 2 pcs.

Cooking time - 6-7 hours.

Calorie content - 39 kcal.

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component.

We thoroughly wash all fruits and berries under running water, remove the seeds from them and cut them into small pieces. We spread them on the bottom of the forms, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution. Make sure that the liquid does not boil.

After that, remove the pan from the heat, wait 10 minutes and pour the laid out fruit with its contents. Leave the dessert for several hours at room temperature, and then mark it in the refrigerator overnight. In the morning the jelly will be ready.

milk jelly

Ingredients:

gelatin - 15 g;
granulated sugar - 8 tsp;
milk (it is better to take a high percentage of fat content) - 3 cups;
vanillin - 2 g.

Cooking time - 6-7 hours.

Calorie content - 89 kcal.

Pour 3 cups of milk into a saucepan and pour all the gelatin into it. Leave aside for half an hour, and then transfer the container to low heat. We heat it and constantly interfere until a mass of one consistency is obtained.

After that, it is desirable to pass everything through a fine sieve to prevent the formation of lumps. Pour sugar and vanillin into the resulting liquid, mix everything well and immediately pour into molds.

Cool initially at room temperature, after which we put it in the refrigerator compartment for 3 hours. Serving dessert on the table, you can decorate it a little. Grated chocolate, cream or just fresh fruit is perfect for this.

Delicate sour cream dessert

Ingredients:

gelatin - 2 tsp;
sour cream (fat content 15%) - 300 g;
granulated sugar - 8 tsp;
vanillin - 1 g;
water - 100 ml.

Cooking time - 5-6 hours

Calorie content - 128 kcal.

Combine water with gelatin, mix well and set aside for 45 minutes to swell.

After the time has elapsed, put the container on the fire, stir and wait until the gelatin is completely dissolved. Then take it off the stove and let it cool down for 15 minutes.

At this time, prepare sour cream. Pour it into a deepened cup and add sugar to it. Mix well with a spoon. In time, this may take about 5 minutes. Do not use a whisk for these purposes, as you can accidentally beat sour cream, which we do not need.

Then add vanilla and mix again. Now we take a whisk and, with constant stirring, pour in the slightly cooled gelatin to the sour cream. If there are lumps in it, then first strain it through a sieve.

Pour the resulting mixture into molds. If desired, their walls can be lubricated with odorless vegetable oil. Then it will be much easier to get the dessert out of the molds. We send the jelly to the refrigerator for 5 hours until it becomes thick.

In order to get new taste qualities of jelly, you can add a little lemon juice or red wine to it during cooking;
Before pouring the jelly into molds, make sure they have a warm bottom. This will help to avoid the formation of lumps during solidification;
The basis of any jelly is water and gelatin. Show a little imagination by adding your favorite ingredients to it and a delicious dessert is provided for you.

Coping with gelatin jelly is within the power of every housewife. Its preparation takes a minimum of time and ingredients. Do not be afraid to experiment and delight your loved ones with new sweets.