How to make ready-made jelly. homemade jelly

Jelly cakes, sweets with jelly filling, just bowls with a mysteriously transparent dessert - no matter how the jelly is decorated, there will be no end to the young sweet tooth.

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

Fruit Jelly - General Cooking Principles

The easiest way to make jelly with pieces of fruit is to take factory-packaged jelly and dilute it according to the instructions. But it's too simple and not at home. It is better to cook jelly on your own and its basis can be juice, sour cream, milk, yogurt or fruit puree.

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

Before mixing the dissolved gelling agent with the base, it is well cooled. Stir for a long time and slowly so that the solution disperses evenly.

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

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

The dessert consists of jelly in two colors: white and green, with pieces of kiwi. The basis for jelly is light grape juice. The dessert looks spectacular, it is prepared simply and for a short time. You will need two glass goblets and ice.

Ingredients:

Yogurt without flavorings - 200 gr.;

Half a liter of grape juice;

50 gr. granulated gelatin.

Cooking method:

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

2. Pour the remaining juice into a saucepan, heat it up, but do not boil!

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

4. Cut off the fleecy peel from the kiwi in a thin layer, cut the flesh into small, arbitrary-shaped pieces.

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

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

7. Mix the remaining juice with yogurt, pour into glasses and place in the refrigerator again. We are waiting for the complete solidification of the jelly. As a result, you will get a jelly divided into layers diagonally, in addition to a delicious taste, it also looks very impressive.

Peach jelly with fruits

Delicate dessert based on yogurt with pieces of peaches and banana. The basis for jelly is fresh orange juice, which creates a richer color and taste. If you do not want to squeeze citrus fruits yourself, you can take ready-made juice.

Ingredients:

Three large peaches;

One banana, medium ripe;

Three oranges;

450 ml low-fat yogurt;

Instant gelatin - 30 gr.;

A glass of sugar;

Half a liter of pure water.

Cooking method:

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

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

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

4. Pour sugar into a separate enameled bowl, fill it with water, put it on a slow fire. Heat, stirring, until we get a clear syrup.

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

6. Cut the peaches and bananas into pieces. We set aside a few fruits, and collect most of them in a bowl.

7. Pour yogurt on top and mix with an immersion blender. Pour in orange juice with gelatin and beat again.

8. We lay out the previously set pieces of peaches and bananas in bowls, fill them with the prepared fruit mass.

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

Milk jelly with fruits

Jelly is prepared not only on the basis of yogurt or juice. It tastes just as good with milk. We offer a simple recipe for a two-layer milk jelly, with an orange and apple layer.

Ingredients:

two oranges;

Two spoons of sugar;

Large sweet apple;

30 grams of "fast" gelatin;

Vanilla sugar - 10 gr.;

Fatty, best homemade, milk - 700 ml;

50 gr. dark milk chocolate.

Cooking method:

1. We clean the orange, sort it into slices and remove the thin film. Squeezing the pulp in the palm of your hand, squeeze the juice. Add some orange juice and stir.

2. Pour half of the gelatin with water, according to the manufacturer's recommendations on the package. After letting it swell well, dissolve the gelatin granules in a water bath and mix with warmed milk (350 ml). Cool down.

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

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

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

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

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

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

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

Ingredients:

Light grapes - 200 gr.;

75 gr. Sahara;

A glass of clarified grape juice (light);

150 ml of high-fat cream;

Sweet apple;

Large grapes;

Chopped nuts - 1 tbsp. l.;

10 gr. gelatin granules.

Cooking method:

1. Fill gelatin with half a glass of grape juice, place in a water bath. Stirring, warm up, waiting for the granules to dissolve without residue.

2. After pouring the gelatin mass to the remaining juice, stir thoroughly.

3. Pour part of the prepared mixture into a rectangular shape and place in the refrigerator for an hour.

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

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

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

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

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

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

10. Arrange the pieces in bowls or wide glasses, put cream on top and sprinkle with nuts.

Sour cream cake with jelly and fruits "Mosaic"

A light cake made of sour cream, fruits and jelly looks bright and is appropriate for any table. An easy-to-make dessert that doesn't require baking. The cake can be supplemented not only with fruits, but with pieces of biscuit or cookies.

Ingredients:

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

Four bags of jelly with different flavors;

2 gr. vanilla powder;

Two small bags of gelatin;

One banana and one kiwi each;

Two canned peaches;

A small bar of dark chocolate;

A tablespoon of chopped walnut kernels.

Cooking method:

1. Using the instructions on the package, separate the jelly. Pour into wide bowls and refrigerate to set.

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

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

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

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

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

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

Fruit jelly in watermelon

Ingredients:

Watermelon, weighing three kilograms;

A kilogram of different fruits, you can also berries;

Two glasses of sugar;

Small lemon;

250 ml of Rkatsiteli wine or similar dry white wine;

Five tablespoons of gelatin granules;

A quarter teaspoon of ground cinnamon.

Cooking method:

1. After rinsing the watermelon, cut it lengthwise. Carefully remove the pulp with a spoon and grind it through a sieve.

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

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

4. Pour half a liter of water into a saucepan, pour a glass of sugar. We place on a small fire and, stirring constantly, prepare a clear syrup. Partially lower the fruit platter into it, blanch for at least 2 minutes.

5. Pour gelatin with 100 ml of cool water.

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

7. In a large saucepan, bring water to a boil. We turn the halves of the watermelon with the white pulp down and keep each one over the steam for about five minutes.

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

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

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

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

Jelly with fruits - cooking tricks and useful tips

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

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

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

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

Benefits of homemade jelly

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

Main Ingredients

To prepare jelly, gelatin is needed (about 50 g per 1 liter), sugar, water (or milk, syrups, juices), as well as fresh fruits and berries. To flavor this product, liqueurs, wines, citric acid, citrus peel or vanilla sugar are added.

How to make jelly

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

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

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French jelly dessert has been and remains one of the most delicious desserts in the world. Even Bonaparte and his wife enjoyed this dish at the dinner table.

Since then, hundreds of recipes for jelly dessert have appeared, and website chose for you the 5 most appetizing, so that you can please your loved ones.

jelly rice dessert

You will need(for 2 servings):

• 4 tbsp. l. boiled rice
• 150 g cottage cheese
• 1 st. l. gelatin
• 5 st. l. low fat cream (or milk)
• 2 tbsp. l. Sahara
• vanilla sugar
• ground cinnamon

Cooking:

1. Boil rice in sweetened water until tender. The proportions of rice and water are indicated on the packaging of the cereal.
2. Soak gelatin in a small amount of warm water, let it swell and then dissolve it in a water bath.
3. We combine cottage cheese, cream (or milk), sugar, vanilla sugar, cinnamon and mix with a blender.
4. Add the gelatin mass and rice to the curd mass. Mix thoroughly. Rice can be pre-crushed with a blender or left whole for the texture of the dessert.
5. Pour the mass into molds and send to the refrigerator to harden.
6. So that the jelly can be easily removed from the mold, dip it upside down in hot water for a few seconds, and then turn it over.
7. Serve dessert with your favorite sweet sauce, melted chocolate or jam.

chocolate jelly

You will need:

• 120 g dark chocolate
• 500 ml milk
• 10 g gelatin
• sugar as desired

Cooking:

1. First we need to boil the milk.
2. Then we take gelatin, soak it in a small amount of warm water, let it swell and dissolve in a water bath.
3. Ready gelatin is added to milk. Warm up the mixture a little and stir vigorously.
4. Break dark chocolate into pieces and combine with milk. Stir until the chocolate is completely melted, until you get a mass of a uniform color.
5. The mixture is poured into molds and sent to the refrigerator. The finished dessert can be sprinkled with grated chocolate or almond petals.

Kiwi and sour cream jelly cake

You will need:

For the crust:

• 400 g shortbread cookies
• 150 g butter

For I jelly:

• 2 packs of kiwi flavored jelly
• 2 pcs. kiwi
• 25 g gelatin

For II jelly:

• 750 g sour cream
• 500 ml milk
• 35 g gelatin
• 200 g sugar

Cooking:

1. First, knead the cookies so that they turn into small crumbs, then mix them with melted butter. The dough should be quite wet.
2. Line the bottom of a springform pan with cling film and place the dough in it. To make the surface even, press down the dough with a spoon. We put the form in the refrigerator.
3. Add gelatin to slightly cooled boiled milk and stir it until completely dissolved.
4. Beat sour cream with sugar with a mixer. Without turning off the mixer, carefully introduce milk with gelatin into sour cream in a thin stream so that the gelatin does not take lumps from the temperature difference.
5. Pour the mixture into the form on top of the cake and send it all to the refrigerator for an hour. During this time, the mass should grab.
6. Prepare kiwi flavored jelly according to package instructions.
7. We clean the kiwi from the skin, cut into slices or slices.
8. We take out the form with dessert from the refrigerator and check whether the surface of the jelly has compacted. Pour a layer of cooled green jelly on top and lay out kiwi slices. We put the cake in the refrigerator for the night, and in the morning we enjoy a delicious dessert.

Jelly cake "Mosaic"

You will need:

• 4 packs of jelly in different colors
• 400 ml condensed milk
• 85 g gelatin

Cooking:

1. We prepare the jelly according to the instructions on the package (in different dishes), then leave to harden overnight.
2. Gelatin is soaked in a small amount of warm water, allowed to swell and then dissolved in a water bath.
3. Combine gelatin with condensed milk and mix well.
4. Cut the colored jelly into cubes, fill them arbitrarily into a suitable shape and pour condensed milk with gelatin. We leave to harden in the refrigerator.

Tart with tangerines

You will need:

• 100 g butter
• 2 egg yolks
• 130 g wheat flour
• 30 g ground almonds
• a pinch of salt
• 125 g sugar
• 20 ml water
• 300 g sweet curd mass
• 25 g starch
• 2 eggs
• 350 g tangerines
• 1 pack of unflavoured jelly

Cooking:

1. Prepare the dough: mix butter, flour, almond crumbs, salt and 25 g of sugar. Rub the mixture into crumbs with your hands and add the yolks. Knead a dense dough, gradually adding cold water.
2. We place the dough between sheets of parchment or cling film so that it can be easily rolled into a thin layer. The layer is carefully transferred to a greased form, forming the sides.
3. We supplement the curd mass with sugar to taste (if required). Grind with eggs, add starch.
4. We pierce the dough with a fork in several places, put the filling on top. Bake for 30 minutes at a temperature of 200 degrees, then cool.
5. Prepare jelly according to instructions.
6. Peel the tangerines and divide into slices. We spread the slices on the surface of the tart and pour the jelly. We send the dessert to the refrigerator until it hardens.

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:

1. In no case do not boil gelatin, otherwise it will not become thick;
2. Avoid using aluminum utensils while heating the gelatin, the result will be a dark color and an unpleasant aftertaste;
3. 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;
4. Do not put gelatin jelly in the freezer, otherwise it will turn into crystals;
5. 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.

Remember to stir 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 the required amount of 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.

1. In order to get new taste qualities of jelly, you can add a little lemon juice or red wine to it during cooking;
2. Before pouring the jelly into molds, make sure they have a warm bottom. This will help to avoid the formation of lumps during solidification;
3. 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.

Jelly is a cool dessert made from gelatin. Sweeteners in this product can be fruit jam, pieces of fresh berries, chocolate, condensed milk, candied fruits. Both in everyday use and on a holiday, such a dish will not leave anyone indifferent. Consider the main recipes in order.

chocolate jelly

• vanilla essence - 1 drop
• granulated sugar - 130 gr.
• gelatin - 12 gr.
• dark chocolate - 70-80 gr.
• cream with a fat content of 20% -350-400 ml.

1. Pour gelatin with water and let it swell. Take a small saucepan, mix cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until the sugar dissolves.
2. Remove the pan from the burner and add the chocolate to the mixture, after crushing it into small pieces. Stir the mixture until the chocolate has melted.
3. When the gelatin swells, add it to the chocolate mass and mix well. For the convenience of the procedure, use a whisk, so you will avoid the formation of lumps.
4. Pour the prepared mixture into molds. Let the mass cool, then put it in the refrigerator to solidify completely for 2-3 hours.

Strawberry jelly

• granulated sugar - 70-80 gr.
• drinking filtered water - 50-60 ml.
• steep boiling water - 250 ml.
• strawberry jelly - 70g.
• instant gelatin - 15g.
• strawberries - 300 gr.

1. Rinse the berries, peel off the leaves and leave to drain completely in a colander or sieve. Pour boiling water over strawberry jelly, add sugar and stir.
2. In a separate container, dissolve gelatin in filtered water. After that, grind the berries, turning them into a puree with a blender.
3. Heat the gelatin on the stove without boiling. Then add it to the cooled strawberry jelly. Make sure that all the grains are dissolved, and the mass becomes homogeneous.
4. Pour the resulting mixture into a pre-prepared container. Place in the refrigerator for a couple of hours until firm.

grape jelly

• grape juice (red) - 350 ml.
• red grapes - 120 gr.

1. Fill the saucepan with juice and heat it to 50-55 degrees. After that, remove the container from the burner and add the gelatin, stirring it until completely dissolved (in case you are using regular gelatin, not instant gelatin).
2. Cut the grapes in half, then place in jelly molds. As a dessert, you can use fruits of any variety.
3. Pour the grapes and gelatin juice, then leave to cool to room temperature. Place in the refrigerator to fully harden for 1-2 hours.

• sour cream with a fat content of 20% - 300-350 gr.
• orange - 2 pcs.
• kiwi - 2 pcs.
• fruit jelly (in bags) - 2 pcs.

1. Any seasonal fruit is suitable for making jelly according to this recipe. The best option is obtained from summer fruits, and in winter you can use kiwi, orange, etc. Create your own unique taste, please your loved ones with a unique dessert.
2. To get four servings of the composition, you will need 2 packs of 100g fruit jelly, orange, kiwi and 20% fat sour cream.
3. First of all, dissolve the jelly powder in the way indicated in the instructions. In most cases, the powder is poured into 350-400 ml. steep boil. Mix well with a whisk so that the contents are lump-free.
4. Cherry jelly will help you to give a beautiful color. Pour in 200 ml. boiling water a bag of loose composition and add sour cream. In such a mass, lumps may form, there is no reason for concern. During cooking, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
5. Cut the peeled fruits into a pre-prepared container. Spread them on the bottom of the mold and fill with a transparent layer of jelly. Put in the refrigerator until completely solidified. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Before serving, decorate the jelly with fruit pieces and a mint leaf.

Jelly with condensed milk

• condensed milk - 300-350 gr.
• instant gelatin - 30 gr.

1. First of all, take care of the quality of gelatin and condensed milk. Choose the addition to this dessert to your taste. It can be a biscuit, berries or chocolate.
2. Take a saucepan, fill it with 100-120 ml of water. Then heat the liquid and mix with a portion of gelatin. Do not remove the composition from the heat until the mass becomes homogeneous (no lumps).
3. When the first part is ready, add condensed milk to the resulting mass and beat well. Do not let the mixture boil, remove from the stove at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Place in refrigerator to solidify completely. Before serving, decorate the jelly according to personal preference.

Milk jelly with cocoa

• granulated sugar - 60 gr.
• gelatin - 25 gr.
• milk - 500 ml.
• cocoa - 70 gr.

1. Pour gelatin into water, leave to swell for a while. Mix cocoa with milk in such a way as to avoid the formation of lumps.
2. Bring the milk to a boil. Add sugar to taste. Heat the gelatin, but do not boil. Pour in cocoa, then mix well.
3. Pour the resulting mass into molds and place in the refrigerator to cool for 1 hour.

• cottage cheese - 250 gr.
• gelatin - 10 gr.
• milk - 150 ml.
• granulated sugar - 120 gr.
• sour cream - 120 gr.

1. To prepare a tender jelly, you need soft airy cottage cheese. Pour gelatin with warm milk and wait for it to swell.
2. Beat the sugar with a blender or whisk, add cottage cheese and sour cream, bring the mass to a smooth consistency. Add the prepared gelatin with milk to the curd mixture.
3. Mix well with a whisk. Then spread the mixture among the bowls and put in the refrigerator for 1 hour until fully cooked.

Ryazhenka jelly with dried apricots

• granulated sugar - to taste
• gelatin - 25 gr.
• dried apricots - to taste
• ryazhenka ("Snowball") - 0.5 l.

1. Pour the gelatin with filtered drinking water (about 120 ml), then leave to swell for 30-40 minutes. To soften, pour dried apricots with hot water, wait 5 minutes. If the fruits are soft, wash them beforehand.
2. Chop dry fruits into small pieces. Heat the gelatin on the burner, but do not let it boil. Add the composition to the ryazhenka, sweeten to taste. Stir the resulting mass, removing lumps.
3. Slowly add dried apricots, remembering to stir. Pour the mass into a pre-prepared container. Place in the refrigerator for a couple of hours to set.

• cream - 100-150 ml.
• fruit jelly concentrate - 200 gr.
• water - 0.5 l.

1. Divide fruit jelly powder into 3 portions. Dissolve in hot water following instructions. The density of the jelly will depend on the amount of liquid. Pour the first layer into molds and refrigerate.
2. Heat the cream on the stove and add any other color. Then fill with a second layer and leave to harden. Experiment with layers, but don't forget to let them dry.

Milk jelly with chocolate

• instant gelatin - 20 gr.
• granulated sugar - 50 gr.
• milk - 0.5 l.
• dark chocolate - 70 gr.

1. Soak gelatin in 30 ml. warm water. Heat the milk in a heat-resistant container, but do not boil.
2. Chop chocolate, place in a microwaveable dish. Add 200 ml. milk, put in the microwave for 1.5 minutes to melt the chocolate.
3. Pour into gelatin 150 ml. milk, place in the microwave for 3 minutes. After that, take out the resulting mass, mix until smooth. If necessary, strain the composition through a sieve.
4. To make more milk rather than chocolate jelly, you need to add 1/3 of the gelatin to the container with chocolate. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until completely homogeneous.
5. In a pre-prepared container, start pouring jelly in layers until it runs out. Most importantly, do not forget to leave each layer until completely hardened. Jelly can be decorated with grated chocolate or nuts.

• granulated sugar - 40 gr.
• orange juice - 400 ml.
• instant gelatin - 10 gr.

1. Take a small container and pour orange juice into it, add sugar. Heat the composition over low heat until the sand dissolves. Do not forget to stir constantly, the temperature of the product should not exceed 50-60 degrees.
2. Pour the gelatin into the bucket and mix well, dissolving any lumps. After that, remove the container from the burner and pour into a suitable dish.
3. Place the cooled mass in the refrigerator for 4 hours. When the dish is ready to eat, sprinkle it with coconut or chocolate chips.

Jam jelly

• filtered water - 700 ml.
• citric acid - to taste
• jam - 200 gr.
• granulated sugar - to taste
• gelatin - 30 gr.

1. Pour the jam into a heat-resistant ladle and dilute with hot water, after removing all the fruits. Stir the resulting liquid, leave on the burner until boiling. Simmer for about 6 minutes over low heat. Add citric acid and sugar to taste. Cool the finished mass to 50 degrees.
2. Add instant gelatin to the mixture. Stir the resulting mixture until smooth. Put the previously extracted fruits from the jam into molds, pour the jelly. Cool and place in the refrigerator for final cooking for 3 hours.

Jelly bird's milk

• instant gelatin - 40 gr.
• butter - 60 gr.
• granulated sugar - 300 gr.
• sour cream - 450 gr.
• filtered water - 400 ml.
• vanilla - to taste
• milk - 100 ml.
• cocoa - 40 gr.

1. Take 250 ml of hot water, dissolve butter and cocoa in it. Pour in milk and sugar, the taste should resemble a chocolate cocktail.
2. Slowly add the gelatin to the hot chocolate mixture while stirring. Achieve a homogeneous mixture. Cool the mass and pour into the cells of the form.
3. Place the composition in the cold until hardened. Next, proceed to the preparation of the second layer - vanilla. Combine vanilla, sour cream and sugar, mix with a mixer until smooth.
4. Add the remaining gelatin to 150 ml. boiling water. Pour the gelatin into the mixture while continuing to beat. Make sure the mass is well mixed.
5. At the end of cooking, add sour cream to the mold with a chocolate jelly layer. Leave to freeze in the cold.

It is easy to make jelly at home if you follow practical recommendations. Consider a recipe for a treat with the addition of chocolate, fresh or frozen strawberries, grapes. Make jelly based on condensed milk, fat sour cream, cocoa powder, cottage cheese, orange juice, compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly