What do you need to make jelly. How to make fruit jelly at home

Wanna cook fruit jelly at home, but don't know what you need? We are ready to help you. We offer several interesting and simple recipes. We wish you culinary success!

general information

We will talk about jelly at home a little later. In the meantime, let's look at the main features and beneficial features this delicacy.

So, is something in between oriental sweets and Soviet compote. It is enjoyed by both children and adults. Today in stores you can find huge selection jelly. But do not forget that similar products contain many dyes and other additives. It is best to make this dessert at home. You will be required minimal amount time and ingredients.

What are the benefits of fruit jelly own cooking? The answer lies in its composition. One of the main elements is glycine. This is an amino acid that has a beneficial effect on joints and cartilage. After its entry into the body, attention and memory improve, as well as the psychological state of a person.

Gelatin, from which jelly is obtained, contains agar-agar. This substance is of great benefit. intestinal tract. Another important element is pectin. It facilitates and accelerates the process of removing salts of heavy metals from our body.

Fresh berries and fruits are often used to make jelly. They also contain useful material. So cook and eat this wonderful dessert. Below you will find several recipes.

Required Ingredients:

• 1 liter of water;
• gelatin - 1 sachet (20 g);
• 3 medium oranges;
• a glass of sugar.

Cooking:

Recipe for multilayer jelly "Rainbow"

Grocery set (for 10 servings):

• whipped cream - 1 cup (optional)
• 1 small pack of jelly different colors(green, blue, red and so on).

Cooking instructions

Step number 1. Take a baking sheet or a metal tray. We put it on the middle shelf of the refrigerator. What is the next step? On this tray (baking tray) we put clean plastic cups (5-6 pcs.).

Step number 2. We decided to prepare a multi-layer rainbow jelly. What does it mean? We need colors from red to purple. We breed the first portion of jelly. Pour the red powder into a bowl and pour cold boiled water. We do everything according to the instructions on the package.

Step number 3. Pour the resulting jelly into glasses. We put them in the refrigerator for 15 minutes. Whipped cream can be added if desired. But to get a "rainbow" it is better to refuse this.

Step number 4. We take out the cups and pour jelly into them orange color. We send it back to the refrigerator. Let's take 15 minutes. We do the same with layers from each color of the rainbow. Top dessert can be decorated with whipped cream. How exactly? Just put a spoonful of cream in each cup. Our multi-layered jelly is ready to be served and consumed. Such a dessert can be called a masterpiece of culinary art.

Fruit and berry jelly

List of ingredients:

• 200 g strawberries;
• 0.5 l of fruit or berry juice (to your taste);
• 25 g gelatin;
• one glass of blackberries, blueberries and raspberries;
• ripe peaches - 2 pcs.

Cooking

Fruit juice jelly

Products:

• 1 tsp sugar;
• 25 g gelatin;
• 2 cups fruit juice (optional)

Cooking instructions

Step number 1. Pour 2 cups of juice into a small saucepan. You can take pineapple, orange or any other. We also pour gelatin there. We mix. We leave for 1 hour. During this time, the gelatin should swell well.

Step #2. Has the hour already passed? Then it's time to add sugar to gelatin. We put the saucepan with the contents on the fire. Stir the jelly until the sugar and gelatin are dissolved. We only need to warm the mixture, and not bring it to a boil. It is very important.

Step number 3. Remove the pan from the stove. Distribute the resulting jelly into pre-prepared molds. On their bottom, you can put a few berries or pieces of fruit. Filled jelly molds should cool at room temperature. Only after that we remove them on the middle shelf of the refrigerator. To prevent the jelly from absorbing the smells of other products, cover the molds cling film.

Step number 4. After a few hours, you can get dessert. Carefully remove fruit juice jelly from molds. Put it on a dish. This dessert can be topped with two scoops of ice cream or whipped cream.

Another interesting option is jelly with sour cream and fruits.

Ingredients:

• peaches - 2 pcs.;
• 150 ml of milk or syrup;
• 10-15 grapes;
• 30 g of gelatin;
• kiwi - 1 pc.;
• 500 g sour cream (low fat);
• one banana;
• 1-1.5 cups of sugar;
• some grated chocolate.

Cooking method:

1. We lay out in front of us everything you need to get fruit jelly.
2. We take a small bowl. Pour gelatin into it. Pour cold water or milk. Mix well. There shouldn't be any lumps. Leave the gelatin to swell. This usually happens within half an hour. Then dissolve the gelatin in a water bath. Never let it boil! We make a minimum fire. Constantly stir the contents of the dish. When the gelatin dissolves, turn off the fire. Let our main ingredients cool down.
3. Let's get the fruit ready. We wash them. Then we clean from the skin, bones and so on. You can cut the fruit as you like - slices, rings or straws.
4. We send sour cream and sugar to a blender. We beat them. If you like it sweeter, you can add a little more sugar. Transfer the resulting mass to a bowl. We begin to slowly add gelatin to the mixture.
5. We take a metal or plastic form. We cover its bottom with cling film. Then we lay the first layer - slices of bananas or kiwi. Top with jelly. We put fruit again. Next comes the jelly. Alternate layers until the ingredients run out. If the fruit still remains, then they can be used as a dessert decoration. Or just eat.
6. Jelly with fruit is almost ready. It remains to send it to the refrigerator to solidify. This will take about 3-3.5 hours. We take out the jelly, put it on a plate, sprinkle with grated chocolate on top. Coconut flakes can also be used as decoration.

Kid's Kitchen

Above, we talked about how to get fruit jelly at home. We offer a wonderful option for kids. The recipe for sweet jelly is extremely simple.

We will need the following products:

• 5 g lemon juice;
• 0.2 kg of apples (any variety);
• 1 leaf of gelatin;
• sugar - 30 g.

Practical part:

1. Wash the apples with water. Each fruit is cut into 8 parts. We remove the bones and ponytails.
2. Transfer apple slices to small dishes. Pour in a glass of water. Boil fruit until soft. In a hot form, knead the apples into gruel. That's not all.
3. Add sugar to apples in a bowl. Bring to a boil.
4. The gelatin leaf should be soaked in cold water. We squeeze it and send it to Mix. We also add 1 tsp of lemon juice there. The resulting mass is carefully poured into a mold. We send the dessert to the refrigerator. We take out the sweet jelly when it completely hardens. This usually happens within 2-3 hours.
5. A dessert can be served to a child with cream or chilled (boiled) milk. He will certainly like a gentle and airy delicacy.

Finally

As you can see, making fruit jelly at home is not a problem. You just need to follow the instructions and recommendations contained in the article. As a result, you will get an original and mouth-watering dessert. Enjoy your tea!

How to make jelly for a person who does not have the slightest experience in creating such culinary delights? Jelly is incredibly beautiful and delicious dessert, but it's pretty easy to mess it up. It is enough to mix up the proportions or prepare the ingredients incorrectly so that instead of elastic, smooth, shiny, beautiful sweetness get a shapeless spreading mass. To prepare a treat correctly, it is important to know some secrets.

How to make classic gelatin jelly

Jelly was made before gelatin was invented. An elastic, dense mixture was obtained by long-term boiling of natural clarified juice with sugar. To get a product of good quality, we chose berries and fruits with high content pectin: currants, gooseberries, cranberries, lingonberries, sour apples.
Gelatin made the task easier for the housewives and greatly simplified the process. Now classic jelly can be obtained from any kind of juice, syrup, compote, carbonated drink, fruit drink or even milk. There is no need to evaporate moisture for a long time and add a large number of Sahara.

Secret beautiful jelly in properly prepared gelatin. It is important to read the instructions on the packaging, because the methods of preparing it may vary slightly from manufacturer to manufacturer.

Soak gelatin in cold clean water, use the proportion of a tablespoon of dry powder (or 15 g) per 100 ml of liquid.
Stir and set aside for at least 40 minutes.
Ready gelatin will look like a crumbly gel-like mass. There should be no free water left in the glass.
Now the crystals need to be dissolved: put the glass on water bath, heat it to a temperature of 60ºС, stir and remove from heat when the mass turns into a homogeneous transparent liquid solution.
With warm gelatin, you can not hesitate. It immediately needs to be poured into the prepared base. It can be one of the juices or drinks listed above. Mix gelatin with them in a ratio of 1 spoon to 2 cups of liquid.
Now pour the future jelly into molds or bowls and send to freeze in the refrigerator for at least 5 hours.
To get the jelly out silicone mold, it is enough to crush it from all sides, and then tip the dish onto a plate. Ready dessert can be decorated chocolate chips, confectionery powder or syrup. But it will be especially nice to eat it on a hot summer day with fresh berries.
The jelly contains a minimum of components, so the main emphasis should be placed on their quality and not replace one with another. Secondly, you should use the correct ratios and follow the order of mixing. That's when you get the very result that looks so tempting at us from the pictures.

From fruit juice

To prepare a refreshing sweet, take two glasses of any clarified juice (400 - 500 ml) and 10 - 15 g of powdered gelatin (tablespoon).
1. Pour 100 ml of base into a separate container. Add a tablespoon of thickener to it and set aside for 40 to 60 minutes.
2. Heat water in a saucepan, bringing it almost to a boil, and remove from heat. Put a glass of swollen gelatin into the hot liquid and stir the crystals until they turn into a homogeneous solution.
3. Combine two glasses of juice with liquid gelatin, mix everything properly and pour into molds.
4. When the mass has completely cooled down, remove it for 5 - 6 hours in the refrigerator.
5. After this time, fruit jelly is ready to please with its refreshing taste.

Cooking from jam

If the house has a jar of fragrant homemade jam, then you can make a great refreshing dessert from it.
1. Take a glass sweet billet(preferably liquid) big amount syrup. Remove berries or fruits from it, and dilute the remaining liquid with two glasses of water and put on fire.
2. Boil the mixture for 8 minutes. Allow to cool to 50 - 60ºС, add 25 g of instant gelatin to the saucepan and mix well with a spoon. Strain the solution through a sieve to remove grains of unswollen gelatin.
Put the berries or fruits that are left from the jam in the molds and fill them with the gelatin mixture. The dish will be ready after 6 hours in the refrigerator.

Homemade milk jelly

Nothing is easier than cooking homemade jelly from milk. This dessert is easy to please both children and adults.
1. Pour gelatin (15 g) with cool water (100 ml).
2. After 40 - 50 minutes, dissolve it in the microwave or in a water bath.
3. In a separate saucepan, heat 400 ml of milk with 2 - 3 tbsp. spoons of sugar and 1 g of vanillin.
4. After the sugar is completely dissolved, remove the milk from the stove and pour gelatin into it with a thin stream.
5. Thoroughly mix the mixture and distribute it among the bowls.
After 3 - 4 hours, the jelly, put in the refrigerator, will be ready. It can be served sprinkled with coconut flakes on top.

Based on sour cream

Dessert made from sour cream is very light and tender. It freezes quickly and doesn't take long to cook.

1. Soak gelatin powder in cool clean water at the rate of 1 tbsp. spoon for half a glass of liquid. Instant crystals will swell in a quarter of an hour, ordinary gelatin will need 30-40 minutes.
2. Heat the container with the thickening agent in the microwave or in a saucepan with hot water until the mixture turns into a liquid mass.
3. Prepare the syrup: Melt half a cup of sugar with 2 tbsp. in a heavy-bottomed pan. spoons of water.
4. Combine all components: 350 g sour cream (it should be room temperature), syrup and melted gelatin. Beat the mass with a hand whisk.
5. Put any berries (you can frozen) on the bottom of the molds and fill them with sour cream mixture.
Remove sweets from the refrigerator. You can try it in 1 - 2 hours.

How to make dessert from compote

When the new season of preparations is already on the way, and the shelves are still cluttered with old stocks, make a delicious dessert out of them. Households will not be able to resist and quickly destroy all last year's compotes.

Jelly from blanks is prepared, perhaps, the most fast way. It only needs 2 cups of compote and 1.5 tablespoons of instant gelatin.

We heat the base on the stove to 70ºС and pour all the gelatin into it. Stir very carefully so that there are no lumps left, pour into glasses and when the compote finally cools down, hide it in the refrigerator.
In an hour we will get the most delicious cool dessert from there. Compote jelly is ready.

Curd jelly with gelatin

For air preparation curd treats you will need half a glass of milk, sour cream and sugar, a small pack (10 g) of gelatin and a package (200 g) of cottage cheese or curd mass.
1. Pour gelatin with milk and leave for 30 - 40 minutes.
2. Mix sour cream, sugar and cottage cheese. Using an immersion blender, turn them into a homogeneous mass.
3. When the gelatin swells, melt it on the stove.
4. Pour the mixture of milk and gelatin into cottage cheese sour cream, stir everything with a whisk and pour into beautiful bowls.
We put the dessert in the refrigerator and after 40 minutes it can be tasted.

Variant of kefir

Taste kefir jelly resembles the taste of ice cream, and therefore it is quite possible to replace such a dessert purchased sweets. Its composition is completely natural, which means that the dish is also suitable for the smallest sweet tooth.

1. As usual, prepare the gelatin. Take a pack and measure out a tablespoon of powder. Pour it with 100 ml of water, leave it to swell, and then heat it in the microwave for 20 to 30 seconds.
2. After the gelatin has dissolved, let's take care of the rest of the ingredients. Mix half a liter of kefir, half a glass of sour cream and 3 tablespoons of sugar. Optionally, you can also add a teaspoon of vanilla.
3. Pour gelatin into a bowl with all the ingredients.
4. Beat the mixture with a mixer or an electric whisk so that the sugar is completely dissolved and a large number of bubbles form.
5. After that, the mass can be poured into prepared forms and removed for 3-4 hours in the cold.
Delicate soufflé Garnish well with mint leaves and fresh berries.

from strawberries

This one is truly summer and extraordinarily fragrant dessert you can cook all year round. Suitable for both fresh and frozen strawberries.
1. A berry in the amount of 300 g should, if necessary, be sorted out, washed, dried and poured into a blender bowl. Add to it 3 - 4 tablespoons of sugar and one and a half glasses of water. Blend until puree.
2. Pour the resulting mass into a saucepan and put on fire. When the strawberries boil, they should immediately be removed from the stove.
3. Introduce 15 g (or one and a half tablespoons) of instant gelatin into the slightly cooled mixture and mix everything until the lumps are completely split. If you want to make gelatin jelly more uniform, you can strain it through a sieve.
Now it remains to spill bright jam in bowls and put in the refrigerator until the morning.

How to make agar agar jelly

Agar-agar - thickener plant origin, which has slightly different properties than cooking gelatin. Its gelling abilities are manifested when heated, so using agar you can not be afraid common mistakes allowed when working with gelatin.

Jelly on agar-agar becomes dense already at room temperature, but it still needs to be removed in the refrigerator. At room conditions it does not melt or spread, and in general it turns out to be more beautiful and stable.

This thickener has no specific odor. It can be used by people who can't stand classic gelatin.

It is very easy to prepare jelly based on agar-agar:

1. Soak 2 teaspoons of powder in 150 ml of water for a few minutes.
2. Heat the mixture on the stove and boil it for a minute.
3. Cook sweet water: dissolve in half a liter of hot boiling water any fruit syrup(raspberry, cranberry, strawberry, etc.), adding required amount spoons to taste.
4. Mix the agar mass with sweet water and pour the mixture into silicone molds.
The jelly will begin to thicken as it cools. Then it is better to put it in the refrigerator. In small molds, it will harden in 30 minutes.

Delicate cherry dessert

As a cherry dessert, try to cook incredibly tender and delicious italian dish Pan-cat.

1. First, soak 20 g of gelatin in 50 ml of cold water. Let it sit for 15-30 minutes.
2. In a container, mix a glass of very fatty natural cream(33%), half a glass of sour cream and half a glass of sugar.
3. Put the mixture on the fire, heat, but do not boil. Put half of the swollen gelatin there and mix thoroughly until all the granules are completely dissolved.
4. Open a pack of frozen cherries, select half of the berries, rinse them under running water and let excess moisture drain.
5. Put the berries in a saucepan, fill them with 100 ml boiled water and add the rest of the gelatin. Heat and stir to dissolve lumps.
6. At the beginning, prepared bowls need to be filled 2/3 butter cream and remove the jelly for half an hour in the refrigerator. Then take it out, spread the cherry component on top of the first layer and put the treat back in the refrigerator. After 2 - 3 hours, you can already enjoy a delicious dessert.

With lemon

Jelly on a lemon looks very colorful and is quite suitable for holiday table. Making jelly at home is not difficult and will not cause difficulties.
1. You need to take a ripe large fruit with intact skin, wash it thoroughly and cut off only one zest without affecting white layer.
2. Squeeze the juice from the rest of the lemon.
3. Boil the zest with two glasses of water for 15 minutes. Pass the liquid through a sieve, removing pieces of the peel.
4. While the zest is cooking, you can prepare the gelatin. Two teaspoons of powder pour half a glass of cold water, wait 15 minutes, and then dissolve it in a water bath.
5. Mix the decoction of the zest, lemon juice and thickener, heat everything up a little again so that not a single lump remains.
6. When the resulting composition has cooled down a bit, add 3 tablespoons of honey to it and pour future dessert on plastic molds, greased vegetable oil.
To bring the dish to readiness, it must be removed in the refrigerator for an hour.
Jelly - universal product, which is done both on weekdays and on holidays. It can be eaten by both those who do not deny themselves anything, and those who are on a diet. Learning how to cook it is easy, you just need to practice a little and bring out the ideal proportions for yourself.

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, 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 Russian, but also in many foreign languages, and it sounds almost 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, bags are drawn and Exotic fruits, and fruits and berries familiar to us - 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 stick healthy lifestyle life, 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 regular gelatin(half an hour before making jelly, it must be poured with a small amount of water and left to swell) and instant (it is poured with a small amount warm water and mix 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 also on fresh air it will harden.

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 in 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:

1. 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.
2. Wash the currants and grind through a sieve. Pour the currant mass into enamelware, 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 slow fire.
3. 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 - berry, rich in vitamin C. If the currant is heated, then the vitamins will be 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:

1. Wash the berries well and sort. Separate all the legs and leaves, green berries.
2. Pass the red currant through a meat grinder or chop with a blender.
3. Add sugar to currants and mix well until sugar dissolves. Can add 50 ml hot water.
4. 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 found in red currants.

Required Ingredients:

• Redcurrant 600 grams
• Sugar 400 grams
• Water 100 ml

Cooking method:

1. 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.
2. Add sugar to the pan, cook the contents for about five more minutes until the sugar is completely dissolved.
3. Strain the resulting mixture through cheesecloth and pour the liquid into the molds.

Recipe 4: Blackcurrant Jelly with Cream

Fancy Jelly from blackcurrant with cream will surprise with 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:

1. Half an hour before preparing the jelly, pour gelatin with water to swell.
2. Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the pulp.
3. Pour the resulting juice into an enameled pan and put it to boil on the fire, add to it granulated sugar and gelatin. 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

Blackcurrant by palatability goes well with almost all berries and fruits. Prepare healthy berry jelly with the addition of 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:

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

Recipe 6: Gelatin Jelly

Surely you will find at home a jar with compote, rolled up in the summer from fresh fruit. A familiar drink can be turned into gourmet 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:

1. Dissolve gelatin in a small amount water half an hour before preparing dessert.
2. After twenty minutes, pour the compote into a saucepan and put on fire.
3. 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 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:

1. Soak gelatin in 100 ml of water and leave for half an hour to swell.
2. After this period of time, put the gelatin on the stove and heat it until dissolved, stirring, but do not bring to a boil.
3. 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

famous dessert"Panna Cota" is a variation of milk jelly. Several ingredients mixed in the correct order and gourmet delicacy 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:

1. Half an hour before preparing the jelly, gelatin should be poured with water and allowed to swell.
2. Mash the raspberries with a spoon. However, for this recipe, you can use the berries as a whole.
3. Put milk on fire, boil with sugar and vanilla.
4. 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:

1. Pour gelatin with water and set to swell an hour before making jelly.
2. Put the milk on the fire, add powdered sugar and vanilla, mix and bring to a boil.
3. Pour the gelatin into the milk, stir until completely dissolved and bring to a boil again.
4. 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 tender milky taste, which is 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:

1. Half an hour before preparing the jelly, pour the gelatin with warmed milk.
2. 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.
3. Remove the saucepan from the stove and let cool to room temperature.
4. Sour cream should also be at room temperature. With a mixer, combine the powdered sugar and sour cream until liquid state.
5. Pour the milk into the sour cream in a thin stream, without ceasing to beat the mixture with a mixer.
6. 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 added to sour cream jelly banana, 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:

1. Pour gelatin with water and leave to swell for half an hour.
2. Beat sour cream with a mixer powdered sugar.
3. Add dissolved gelatin to sour cream, continue to mix with a mixer.
4. Peel bananas and cut into cubes.
5. Add bananas to sour cream and pour into molds. Leave to cool.
6. Ready jelly sprinkle 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:

1. Pour gelatin with water thirty minutes before preparing dessert.
2. Put the jam in a saucepan, add 200 ml of hot water (but not boiling water), mix.
3. 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.
4. Pour the swollen gelatin into the jam and stir until all lumps are dissolved.
5. Pour the jelly into molds and let it cool.

Recipe 13: Cherry Jam Jelly

Cherry jam 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:

1. Pour gelatin with water and leave it to swell for thirty minutes.
2. Separate cherries from sweets thick juice. Add one glass of warm water to the juice, mix. Add gelatin and stir until the jelly lumps are completely dissolved.
3. Spill cherry jelly according to the 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:

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

Recipe 15: Strawberry Jelly

If you want to cook strawberry jelly, then know that this can be done as from fresh berries, as well as from frozen ones. We recommend that you add a little mint to your dessert, otherwise the jelly will have a thin pleasant aroma and refreshing taste. For cooking strawberry dessert use instant gelatin. 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:

1. Fill a saucepan with water, add sugar and put on fire.
2. Strawberries need to be washed, remove the tails.
3. As soon as the water boils, dip the strawberries into the pan and cook for about half an hour. Remove from stove.
4. Pour off about 100 ml of the resulting compote and dissolve the gelatin in it, stirring it with a spoon.
5. 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 cherry, smells much brighter and stronger in taste than the jelly that is obtained from the 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:

1. First of all - soak the gelatin in a small amount of water, about an hour before making the jelly.
2. Wash the cherries, remove the cuttings and remove the seeds.
3. Squeeze the juice from the berries.
4. 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.
5. 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:

1. Pour gelatin with water and set to swell half an hour before preparing the dessert.
2. 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.
3. Pour the fruits with water, add granulated sugar and put on fire. Bring to a boil, cool.
4. 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:

1. Soak the gelatin in water for thirty minutes before making the jelly.
2. Gooseberries need to be washed and cleaned of green stalks.
3. Remove the skin from the kiwi.
4. Grind fruits with a blender into puree or pass through a meat grinder.
5. 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.
6. Add gelatin to the fruit and stir the liquid until no lumps remain. Pour liquid into molds and refrigerate.

1. If earlier, in order to prepare jelly, gelatin was most often used exclusively, then today more and more useful agar-agar and pectin.
2. 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.
3. 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.
4. How to decorate ready dessert? Give free rein to your imagination! Use chopped nuts, dried fruits, jams and preserves, whipped cream, melted chocolate or caramel.
5. 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.

Fruit jelly is a simple and delicious dessert that can be easily prepared at home. The basis of the recipe is fresh or frozen fruits and berries, juice or syrup and gelatin. It is the latter that, when solidified, gives jelly thick consistency. Properly prepared jelly has saturated color, but at the same time remains transparent - pieces are visible through it.

Variety of Ingredients

There are thousands of ways to make jelly, ranging from the simplest to complicated recipes layered dessert. Both exotic and locally available fruits will do here. It is not uncommon for jelly to include flavor additives such as alcohol (wine, liquor, and others). Often jelly is garnished with cream, mousse or yogurt sauce. Nevertheless, whatever the jelly, it is always served chilled on the table.

Gelatin contains the substance glycine, an amino acid that is beneficial to the body. Glycine is necessary for work nervous system It helps to relieve nervous tension. Glycine is also one of the sources of energy for the body.

pineapple jelly

To make this jelly you will need:

Jar canned pineapple(1 PC.); - Pineapple juice(1 l); - gelatin (30 g).

Before you start cooking, you need to pour gelatin apple juice. Do not add all the juice at once, use about 0.5 liters. After about an hour, the jelly will swell, and you can start cooking.

Next, you need to warm up the jelly, for this, pour the juice with gelatin into a small saucepan and heat over medium heat. It is very important not to bring the jelly to a boil. Remove the jelly from the heat and add the remaining juice, then pour the jelly into molds. cut into canned pineapple cubes and add to jelly molds. Once the jelly has cooled, place the molds in the refrigerator. In a couple of hours your dessert will be ready.

To make jelly, you need to follow the proportion. If you add too much water, the jelly may not set. With a ratio of 20 g of gelatin per 1 liter of water, the jelly will turn out to be trembling, and when 50 g of jelly is added, it will be possible to cut the jelly with a knife

Jelly with fruit puree

To prepare this airy dessert you will need:

Finished fruit puree(250 g); - instant gelatin (15 g).

This jelly will be especially delicious if made with apple, pear or strawberry puree. Mix gelatin and puree and leave for 5 minutes. Add sugar if necessary. Heat the puree in a saucepan until the gelatin is completely dissolved. Remove mixture from heat and let cool to room temperature. Next, beat the jelly with a mixer, the mixture should increase in volume and become lighter. Divide it into molds and chill in the refrigerator.

In classic cooking, jelly is called fruit juice, which was boiled down with sugar. This dish appeared long before mass production gelatin and therefore only fruits with a high pectin content were previously used to make jelly. Thanks to this component quince or blackcurrant jelly turned out without problems and very easily, but with redcurrant, sour apples, blueberries, cranberries and lingonberries, the process was more complex.

At the moment, there is no longer any need to choose how to make jelly and which fruits are best used for this. Gelatin guarantees achievement desired consistency any culinary creation. Main principle- correctly use this ingredient and understand exactly what you cannot tolerate.

How to make jelly at home without gelatin?

In addition to fruits with the highest pectin content (which were discussed above), it is allowed to use raspberries, apricots, cherries, pears, strawberries, strawberries, cherries to create jelly. However, be sure to mix them with pectin-containing fruits in equal proportions.

Add sugar to the fruit mass: 600 g of sugar is enough for 1 liter of fruit. Boil the mass until it thickens. When removing the sample, a viscous mixture should be obtained. Pour the resulting dessert into bowls, and then put in a refrigerator.

How to make gelatin jelly?

The use of gelatin expands the culinary possibilities.

Gelatin allows:

• Add quite a bit of sugar to the fruit mass. As a result, even a low-calorie dessert can be made;
• Not limited to a certain set of fruits, you can create any fruit desserts and even dairy
• Do not wait several hours until the mass boils down and hardens. Gelatin jelly hardens on average 50 minutes;
• Rest assured that everything will be as it should be! After all, if you strictly follow the rules, then the jelly will definitely turn out great.

Before starting the preparation of jelly, gelatin is soaked in cold water. Gelatin should be left to swell for at least an hour. At this time, you can prepare the base for the jelly.

Gelatin in water can not be soaked (naturally, if you do not use sheet gelatin). However, in this case, the freezing process will be longer. If you follow all the proportions (for 2 cups of liquid, one 15-gram package of gelatin), then the jelly will harden in any case - not in a couple of hours, but by the next morning for sure. However, following clear instructions on how to prepare a jelly mass at home, you can prepare a dessert not the day before, but almost a few hours before the start of the holiday or dinner.

fruit jelly recipe

Many people will like this jelly.

You will need:

• Half a glass of canned or fresh cherries;
• Fruits (pear, apple) 1 each;
• 3 art. spoons of gelatin;
• 2 sprigs of mint;
• 500 ml of water;
• 100 g sugar.

Cooking instructions

1. Remove the peel from the pear and apple and cut into pieces.
2. Prepare the syrup: pour sugar into warm water, boil and leave on low heat.
3. For a couple of minutes, put the chopped pear and apple into the boiling syrup, let them sweat slightly, and then pull them out. Remove syrup from heat and cool slightly.
4. Place a layer of pears and apples on the bottom of the molds, put cherries on top.
5. Gelatin, pre-soaked, put on a slow fire until it is completely melted. The mass should not boil, otherwise the gelatin will lose its properties.
6. Stir gelatin into syrup.
7. Pour the resulting mass into molds with cherries and fruits, garnish with mint and leave in the refrigerator until solidified.

sour cream jelly recipe

Delicious jelly can be made from plain sour cream. The main thing is to follow the instructions and you can turn this ordinary ingredient into an incredibly delicious dessert!

You will need:

• 1 liter of medium liquid sour cream;
• Take prunes as much as you like;
• 100 g of sugar;
• 25 g gelatin.

Cooking instructions

1. Put the gelatin to swell, after 40 minutes dissolve by heating in microwave oven or on the stove.
2. Put sour cream in a deep container, add sugar and beat well with a blender or mixer.
3. Add gelatin to the mixture while continuing to beat.
4. Finely chop the prunes, put in sour cream, and then mix.
5. Divide the mixture between glasses and molds.
6. Send to the refrigerator until completely solidified.

There are a huge number of gelatin jelly recipes. Since almost everything freezes thanks to this ingredient! We introduced you to the most uncomplicated and very tasty. You can come up with your own - for the holiday and for every day!