original jelly. Fruit jelly at home: simple recipes

Want to make 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 useful properties of this delicacy.

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

What is the benefit of homemade fruit jelly? 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 brings enormous benefits to the 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 substances. 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 in 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 orange jelly into them. 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 with 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 the apple slices to a small bowl. 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!

Jelly is a food solution, usually prepared on the basis of fruits, to which gelatin is added and when solidified, it takes the form of jelly. Fruit and any other jelly can be made from completely different flavors, well, from what you love the most.

Homemade jelly is prepared to your taste, for example, from homemade compote cooked from your own berries. Just add gelatin to this mass, let it dissolve, and then subject it to cooling.

But today I want to tell you how to make jelly from a ready-made powder, which is sold in a store in small packages. You just need to dissolve it in water, pour it into a container of a suitable size and put it in the refrigerator to harden. At the same time, I will tell you about how to make jelly, for example, milk jelly - it's very simple, but it turns out very tasty, it's the most for dessert.

Sour cream jelly with chocolate

Ingredients

• 3 cups (250 ml) 25% sour cream
• 2 cups (250 ml) sugar
• 120-150 g dark chocolate
• 6 art. spoons of milk
• 2-2.5 instant gelatin
• Biscuit or any crumbly cookies - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, put this mixture in a water bath and, stirring constantly, heat until the gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and leave to cool. In a separate bowl, beat sour cream with sugar until sugar is completely dissolved. Whisking continuously, pour the sour cream into it, continuing to stir, warm gelatinous liquid.

Pour grated chocolate (or small pieces) into the resulting mixture. Mix lightly. Cover a rectangular shape with cling film. Pour the jelly into it. If desired, you can put pieces of biscuit or crumbly cookies on top. Put the form in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

• 0.5 cups of cooked rice to 0.5 cups of water
• 1 cup canned fruit compote
• 1 glass of fruit juice
• 1 glass of milk
• 1 st. gelatin spoon
• 2 tbsp. spoons of sugar
• Lemon acid.

Cooking

Mix compote and juice, add water and citric acid. In a separate bowl, mix milk and sugar. Add pre-soaked swollen gelatin to compote with juice, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add boiled rice to both mixtures. Put the fruit jelly into the molds and let it thicken in the refrigerator, then put the jelly on the milk and let it thicken too, then put the syrup and milk alternately in layers.

Jelly with nuts

Ingredients

• 100 g nuts
• 100 g sour cream
• 10 g gelatin
• 2st. spoons of powdered sugar
• 50 g dark chocolate

Cooking

Whisk sour cream with powdered sugar. Set aside some of the nuts, crush the rest and add to the mixture. Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, add to the mass. Divide into molds and refrigerate for 2 hours. Drizzle with melted chocolate and garnish with remaining nuts.

Jelly with champagne "Strawberry"

Ingredients

• 70 g gelatin
• 450 g sugar
• 4 limes
• 800 g strawberries
• 800 ml pink champagne,
• 50 g pistachios
• 50 g white chocolate

Cooking

Mix sugar with water and boil the syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze the juice, add to the syrup. Squeeze gelatin, mix with syrup. Cut strawberries into pieces, mix with champagne, add to syrup. Pour into glasses, cool in the refrigerator for 3 hours. Garnish with pistachios and grated chocolate.

Apricot jelly

Ingredients

• 12 apricots
• 1 glass of water
• 3 art. l. Sahara
• 3 tsp gelatin

Cooking

Put apricot quarters in a slow cooker, add sugar, pour water and cook for 15 minutes (“Soup” program), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were cooked. Dissolve gelatin in a small amount of cold water and pour, stirring, into apricot puree. Cool the jelly and refrigerate for 2-3 hours to set.

Yogurt jelly

Ingredients

• Ingredients ½ l curdled milk,
• 15 g gelatin
• 4 tablespoons of sugar
• 5 g vanillin

Cooking

Cooking method Mix curdled milk with sugar and vanillin, beat well, add dissolved gelatin, mix, pour into molds and put in a cold place. For jelly, it is desirable to use pasteurized yogurt.

Fruit and berry jelly with mint

Ingredients

• Juice (fruit or berry) - 300 ml
• Water - 300 ml
• Sugar - 70 g
• Lime - 1 pc.
• Fresh mint - 30 g
• Gelatin - 10 g
• canned peaches - 1 can
• Black grapes - 150 g
• Fresh strawberries - 200 g
• Fresh raspberries - 100 g

Cooking

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of juice squeezed from lime and part of mint leaves, as well as gelatin pre-soaked in cold water. Mix well and strain, refrigerate.

Rinse fruits and berries and put in glass goblets or bowls along with the remaining mint leaves, pour over some of the jelly and refrigerate to set.

When the jelly hardens, pour the rest of the jelly and put it back in the refrigerator to harden. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and replace canned peaches with apricots.

Jelly in oranges

Ingredients

• 25 g gelatin
• 5 oranges
• 6-8 Art. l. Sahara
• 150-200 ml water

Cooking

Soak the gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put the gelatin on the fire and bring to a boil, but do not boil (the gelatin should completely dissolve). Wash oranges and cut in half lengthwise. Remove the flesh from the orange halves with a knife, being careful not to damage the peel. Squeeze the juice from the pulp of oranges and strain it through a strainer or cheesecloth.

Pour water into a saucepan, add sugar, put orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and stir well. Fill the halves of oranges with the resulting broth with gelatin and put in a cold place to solidify. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass with the bottom down: the jelly will not pour out and will harden well).

To make orange slices, you need to turn half an orange upside down on a board and cut with a sharp knife. These orange slices can decorate cakes, pastries or serve them for dessert as an independent dish.

milk jelly

Ingredients

• 500 ml milk
• 100 ml water
• 3 art. l. Sahara
• 1 st. l. gelatin
• Vanillin - to taste

How to make jelly from milk and gelatin

1. Gelatin must be poured with boiled water at room temperature and left to swell for about half an hour.
2. Then you need to bring the milk to a boil, immediately remove from heat, add sugar, bring to a boil again, remove from heat again and, stirring gently, add the squeezed gelatin.
3. When the mass has cooled down a little, you need to add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put it in the refrigerator to set.
4. Before serving, the jelly must be removed from the molds.

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

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.

Sea buckthorn and fig champagne jelly recipe

Ingredients

• Gelatin 40g
• Water 300ml
• Champagne sweet 200ml
• Sugar 300g
• Fresh figs 2pcs
• Sea buckthorn 400g

Cooking

Gelatin pour 100 ml of cold water and leave for 10 - 15 minutes. It will absorb water and swell. Champagne put on heat and bring to a boil. Wait 1 minute for the alcohol to evaporate. Remove from fire.

Add one third of the gelatin to the champagne. Stir until gelatin is completely dissolved. Cut figs into thin slices. Cover the bottom of the mold and the sides with fruit pieces. Gently pour the figs with champagne with gelatin. Place in refrigerator for 1 hour. Sea buckthorn pour 200 ml of water and lightly punch in a blender - so that the seeds remain intact.

Grind the sea buckthorn puree over the pan through a fine sieve, kneading the berries with a spoon. Pour 200 g of sugar and put on medium heat. Add the remaining gelatin. Knead until smooth.

Do not bring sea buckthorn to a boil, otherwise the vitamins will not be preserved. Berries should be heated to no more than 50 - 60 degrees.

The puree must be cooled before being poured over the layer of figs so that it does not melt. When the sea buckthorn has cooled, pour it into a mold with figs. Place in refrigerator for another hour. When the jelly has set, turn the bowl upside down to remove the dessert.

To make the jelly easy to get, slightly heat the bottom by lowering the mold into a container of hot water. It is important not to overheat the jelly, otherwise it will begin to melt. You should also cut with a knife along the walls of the mold, separating the jelly.

After you have turned the jelly upside down, you need to send it to the refrigerator for another 5 minutes so that the jelly grabs after heat treatment.

With the advent of instant gelatin, the preparation of desserts with its use has been greatly simplified. However, there are always little secrets.

How to make jelly

Figured silicone baking molds are a great option, effective and convenient. But if there are none in your kitchen, use deep salad bowls or bowls. It is advisable to line the volumetric form (especially if you are preparing a jelly cake) inside with cling film, so that it is more convenient to remove the dessert from it after hardening. Beautiful glasses, disposable cups or cups are suitable for portion serving. And champagne jelly, of course, is best served in flutes.

How to carefully remove the jelly

To remove the frozen jelly to a plate, you need to dip the mold in hot water, hold for a few seconds to warm the walls, and turn it over onto a plate. However, do not overcook so that the dessert does not lose its shape. Metal containers are best suited for this, as they heat up faster.
Why eating jelly is good

The beneficial properties of jelly are innumerable, and they are directly related to its composition. The dessert contains gelatin - an integral component of a delicious treat. This ingredient has a beneficial effect on the condition of hair, nails and joints, but, of course, with regular use.

Often, gelatin in dessert is replaced by pectin or seaweed extract - agar-agar. These products are also beneficial for the body. So, pectin has the ability to remove radionuclides and salts of heavy metals from the body, and agar-agar improves bowel function.

In addition, jelly contains various amino acids, such as glycine, which is so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prevention against arthritis.

The only harm jelly can do is cause cavities if the dessert is too sweet and you don't properly care for your teeth. But seriously, you can harm your body with this delicacy only if it is made from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that only need to be diluted with water, then carefully study the composition of the product. It should be simple, without any extra preservatives and dyes.

Jelly is very popular with children and adults. A variety of recipes allows you to cook products that have a special taste difference. Any similar dessert, including fruit jelly, is prepared from:

• gelatin;
• water;
• Sahara;
• fresh fruits and berries;
• milk;
• sour cream;
• cream;
• syrups;
• berry juices and other products.

Orange zest, vanilla sugar, liqueurs, wines, citric acid can be added to intensify the smell.

traditional recipe

To prepare a wonderful dessert at home naturally, you need the following ingredients:

• sour cream;
• fruit syrup;
• cream;
• coffee;
• lemon acid;
• melted chocolate;
• sugar;
• orange peel;
• table wine;
• pieces of fruit.

Important: if you take fresh berries and fruits, you need to put them in a container, cover with sugar, wait for the juice to be released. The resulting syrup is suitable for eating a delicious dessert, which is fruit jelly.

The delicacy is served in transparent glasses, goblets or bowls. Jelly looks original, consisting of multi-colored layers. To make it, you need to pour warm jelly into the dishes. When the mass can completely harden, lower the mold into boiling water and immediately remove it so that the dessert can move away from the walls, turn it over and put it on a serving dish or plates.

A bright dessert not only with excellent taste, but also naturalness without preservatives and dyes that semi-finished products from bags have, can be a recipe for raspberry jelly from frozen or fresh berries. In order to prepare a natural product, you must take:

• a glass of fresh raspberries;
• water - 400 ml;
• gelatin - 1.5 tbsp. l.;
• a glass of dry white wine;
• sweet peaches - 3 pieces;
• half a glass of sugar;
• mint leaves for decoration.

Delicious jelly is prepared like this. Sprinkle fresh berries with two large spoons of sugar to extract juice. In the meantime, you need to prepare the syrup, taking a glass of wine, water and sugar for this, which must be boiled for two minutes. Then add the halves of the peaches and keep a little on the fire. Take them out, remove the skin and put them in the refrigerator. Then combine the finished syrup and raspberries with juice and boil this mixture for another five minutes. Cool well, rub through a sieve.

Important: gelatin should be poured only with wine, this should not be done with water.

Pour the swollen gelatin into the hot raspberry syrup and mix everything. Put the finished dessert into glasses or bowls, move it to harden for five hours in a cold place. The finished dish can be decorated with chopped peaches, raspberries and mint leaves.

Jelly will turn out very tasty if you cook it on the basis of sour cream and chocolate. This recipe is the most affordable option to make a delicious dessert. Chocolate can be replaced with instant coffee or cocoa. The steps to prepare the product are as follows. Stock up on ingredients:

• cocoa powder - 3 large spoons;
• a glass of sugar;
• thick sour cream - one and a half glasses;
• gelatin - 30 g;
• kiwi.

First pour gelatin with water, as it is written on the package and stir often for 30 minutes. Take half a liter of hot water. Next, mix sour cream and sugar. If necessary, leave until the sugar is completely dissolved and mix well again. Pour the swollen gelatin into the sour cream and mix again.

Transfer half of this home-made jelly to another bowl, and add cocoa powder to the rest and mix. Pour a little chocolate jelly into a flat form and refrigerate until it becomes thick. After that, you can pour a sour cream layer on top of it and send it back to the refrigerator. Do this until the molds are filled to the top. Decorate kiwi.

The following recipe will be appreciated even by the most demanding lovers of this dessert. If you cook such a dish, it will surprise you with its variety of taste and ingredients. The product consists only of strong coffee and milk. Used products are available to everyone and are inexpensive. First you need to take the following components for coffee jelly:

• 1.5 cups of strong hot coffee;
• 45 g of water;
• 1 tbsp Sahara;
• 25 g vanilla sugar;
• 15 g of gelatin;
• lemon;
• milk jelly requires 15 g of gelatin;
• 45 g of water;
• 2 tbsp Sahara;
• 25 g vanilla sugar;
• 1.5 cups of milk.

First you need to put gelatin for swelling. It just needs to be soaked in chilled boiled water. Next, brew a coffee drink and dissolve regular and vanilla sugar in it. Slowly pour the swollen gelatin into hot coffee with lemon and mix thoroughly, then laying out the dessert in molds.

After the delicacy has solidified in the refrigerator, the cooked product is turned over onto a dish. The next step will be the preparation of milk jelly. It is similar to the previous description. Put the milk jelly on top of the frozen ball of coffee jelly and do this until the mold is completely filled. Serving on the table, you can decorate with a little grated chocolate.

To prepare the product, you will need:

• a quarter kilogram of cottage cheese;
• half a glass of sour cream;
• a glass of milk;
• 15 g of gelatin;
• 100 g of sugar;
• 5 g vanilla sugar;
• grape;
• cherry plum;
• apples;
• crackers;
• corn sticks;
• dark chocolate.

First of all, having decided to prepare such a dessert at home, you need to pour gelatin with milk and leave it to swell. Next, the milk should be heated over low heat and stir constantly so that the gelatin can dissolve well. Allow the product to cool slightly. Put cottage cheese, sugar, sour cream, vanillin into the blender bowl and beat these ingredients at low speed, and then switch to high speed to grind the cottage cheese in the best way.

Pour milk with dissolved gelatin into the chopped curd mass in a thin stream. Do not forget to cut fruit in the meantime. The form must be lined with a special cling film, put a few tablespoons of the curd mixture on the bottom of the dish, put corn sticks on top and put the curd again. So continue, laying out in turn pieces of fruit and a mass of cottage cheese. Pour the final ball with a broken cracker, then wrap the film and move the mold to the refrigerator. When the dessert is ready, take it out of the mold, transfer it to a dish, decorate with chocolate.

Sour cream dessert

• jelly from different berries and fruits - three packs;
• sugar - half a glass;
• sour cream - five hundred grams;
• gelatin - forty grams.

First of all, you need to make jelly according to the instructions. You need to take about a glass of water. Then, not a thick layer, pour dessert into molds, send to the refrigerator. Mix gelatin with 300 ml of water, and then put to swell. It will take half an hour for this procedure. Divide the prepared jelly into small pieces, which are placed in bowls.

Then bring the gelatin to a boil over low heat. Combine gelatin, sugar and whipped sour cream, mix thoroughly to get a uniform mass. Then pour everything into bowls with gelatin and send it back to a cold place. You can serve a cooked dessert right in the bowls.

Sour cream-strawberry jelly is a product that should be prepared for the holiday. To create such a sweetness, you will need to spend, of course, a little time and effort, but this dessert has no equal in its taste. For the sour cream layer you will need:

• gelatin;
• milk;
• sour cream;
• vanilla sugar;
• regular sugar.

To make the strawberry layer:

• gelatin;
• cold water;
• strawberry;
• sugar.

Important: serving this jelly to the table, it can be sprinkled with plenty of chocolate.

To prepare sour cream jelly, you need to pour gelatin with milk, strawberries with water. Leave everything to swell. Next up is strawberry jelly. Defrost strawberries, then scroll in a blender along with three large spoons of sugar. Gently heat the swollen gelatin to a boil over low heat so that the product dissolves well.

Cool to room temperature and very slowly, in small portions, add to the berry puree. Leave in the refrigerator. After bringing to the dissolution of gelatin, previously filled with milk. Set aside the dissolved gelatin so that it does not interfere, proceed to whipping sour cream with vanilla sugar. Without stopping, you need to beat and introduce gelatin, which has been cooled to ambient temperature and add it to strawberry jelly.

Put the dessert in layers in glasses: the first bowl is sour cream, the second strawberry and so on. Put a little fruit dessert on the last layer of sour cream, in this case strawberry and make derivative stains with a stick. Put in the refrigerator for a couple of hours.

lemon jelly

Lemon jelly can be very refreshing in the summer heat. For the lemon you will need:

• 1.5 cups of sugar;
• 20 g of gelatin;
• 3 glasses of water.

The recipe for making this fruit jelly is very simple. First you need to prepare the zest from the citrus product. Dissolve 1.5 cups of sugar in water, and add more lemon zest. In the meantime, dissolve the gelatin in the standard way and gradually introduce this substance into a mixture of water with lemon zest and sugar. Squeeze juice from lemon. Bring the water to a boil, but do not boil it, because then the jelly will not be able to harden.

When the water reaches the required temperature, gradually pour the juice from the lemon into the container and immediately turn off the heat. Prepare a culinary cloth or sieve, strain and send to the refrigerator to solidify. Decorate the delicacy with your favorite berries and mint.

Three jellies at once! Cherry, orange, sour cream. The process of preparing multilayer jelly, although longer, is not at all laborious.

So, the recipe for multilayer jelly. 4-5 servings.

Ingredients

• cherry jelly - 1 sachet
• orange jelly - 1 sachet
• sour cream - 150 ml
• sugar - 3-4 tbsp. spoons
• vanilla sugar - 1 teaspoon
• instant gelatin - 2 teaspoons

To decorate "hoarfrost"

• sugar - 1-2 tbsp. spoons
• ready-made jelly or water - 1-2 tbsp. spoons

How to make beautiful layered jelly

In a bowl, according to the instructions, dissolve the cherry jelly. In another bowl, it will also do with orange jelly. Advice. It is advisable to use 50 ml less water when preparing jelly.

While they harden, you can decorate the glasses, make “hoarfrost” along its edges.

Cooking "hoarfrost" . To do this, pour a couple of tablespoons of light jelly or water into a shallow plate. Dip the neck of the glass in the jelly to wet the rim. Pour sugar into another bowl and dip the wet edge of the glass into it.

While the jelly cools to room temperature, the edge of the glasses will dry out a little.

Now place the prepared glasses in a container or other suitable container, at an angle.

Carefully pour some cherry jelly into the glasses. Put them - in the same, reclining form, in the refrigerator so that the jelly freezes.

Dissolve instant gelatin in 40-50 ml of water. Separately combine sour cream with sugar and vanilla sugar.

Beat the mass with a mixer until fluffy (it should be kept on the whisks of the mixer).

If the gelatin has not completely dissolved, bring it to homogeneity in a water bath. Pour the gelatin into the whipped cream mixture and mix thoroughly.

Pour some sour cream jelly into the glasses over the chilled cherry jelly to form a thin layer. Place back in the refrigerator until set. When the jelly hardens again, pour the next layer - orange jelly, and finally - sour cream again.

Advice : so that the layers do not mix, it is advisable to pour the next layer only after the previous one has completely solidified.

To create a beautiful picture, you need to fill the glasses from the opposite side. To do this, arrange the glasses in the container so that the unfilled part of them is at the bottom. Repeat layers, alternating cherry, then sour cream.

A V-shaped depression forms in the center of the glass, fill it to the brim with orange jelly. It remains to place the glasses in the refrigerator until completely cooled. Multilayer jelly is ready and can be served.

Jelly is a useful product that has been at the peak of “delicious” fashion for many years. This cool sweet is loved by both kids and adults.

Great news for those who follow their figure. Jelly contains a minimum of calories! Despite the fact that gelatin itself is quite high-calorie (350 kcal per hundred grams), dishes from it are considered dietary. Since only about 15 g of thickener is needed to prepare a liter of dessert.

In order for the jelly to freeze well and decorate the table, you need to know some basic cooking rules. First you need to properly dilute the product. Most manufacturers indicate all the necessary information on the packaging, but there are some subtleties, without knowing which you can easily spoil the dessert:

• gelatin is desirable to fill with boiled water. After the product "takes" the liquid, it must be stewed over low heat;
• in order not to guess with the consistency, it is important to observe the proportions. If "light" solidification is required, no more than 20 g per liter of liquid should be used;
• if the recipe calls for a dense "marmalade" result, a proportion of 40+ / 1 l will do;
• It is also worth taking care of the "temperature" mode. Do not boil gelatin. After such high temperatures, it will not thicken. The same goes for cold. If you cool the thickener in the freezer, there is a risk of hopelessly spoiling the dish;
• the most important criterion for the preparation of a quality dessert (or jelly and aspic, where gelatin is also used) is its freshness. Before buying, do not be lazy and still look at the date of manufacture. Also take a look at the integrity of the package. It is unlikely that anyone will like to find a caked lump in a bag when cooking, instead of a crumbly product.

How to breed gelatin for sweet dishes

A great way to calculate the amount of liquid you need is the formula 1/5. That is, one part gelatin to five parts liquid. You can use water, as well as juices, compotes or wine. The swelling process will take about half an hour.

Swollen gelatin must be dissolved. It is best to use a water bath, which will not allow it to boil.

It is worth mixing the dissolved gelatin with the main mass when both ingredients have approximately the same temperature. This approach will help to avoid lumps in the finished dish.

With soluble gelatin, things are much simpler. Cooking information is usually indicated on the packaging and corresponds to the quality of the product. The required proportions of the liquid are usually given there.

Cooking savory dishes does not bear cardinal differences. The only important thing to note: gelatin can be poured into hot broth, and even boiled a little (not for long, otherwise the taste of gelatin will be found in the finished dish).

Making jelly at home

To make a simple jelly, you need water, sugar, gelatin and fruit (or milk) filler. Gelatin is soaked, according to the proportions, and the desired consistency, and after swelling, draining excess water, injected into the hot base, while not stopping stirring.

After dissolving the gelatin, the mass is cooled and poured into molds. The setting time depends on the amount of thickener used.

And in order to release the finished jelly from the molds, you need to lower them into hot water, and then, covering them with a plate, turn them over.

We offer to complicate the task and learn how to make dessert jelly with gelatin at home.

To prepare "juicy" jelly you will need:

• juice - 500 ml (any one will do. But it is worth taking into account that sour juices may “require” more sugar);
• insoluble gelatin - 25 g;
• sugar - 1 tsp

Cooking time - 2 hours 20 minutes.

Calorie content - 45 kcal / 100 g.

Mix gelatin with juice. Leave to swell for about 1 hour. After this time has elapsed, you need to add sugar to the mass and send the container to a slow fire. Stir better not with a metal spoon. As soon as the gelatin and sugar dissolve, stop heating. It is necessary not to let the mass boil.

The next step is pouring into moulds. For decor, you can lay out the bottom of the molds with fruits or berries. They should be washed first, and if necessary, remove the bones. This is important if small children will enjoy dessert.

Pouring future jelly into molds, it must be placed in a cold place to solidify.

If you have to put it in the refrigerator, it is better to cover the forms with cling film so that the smells of other products are not absorbed into the dessert.

After hardening, the dessert can be removed from the molds. It is best to resort to lowering the molds in hot water. But it is important to ensure that splashes do not fall on the finished dish, thereby spoiling its appearance.

It can be served with ice cream, cream or as a standalone dessert.

berry jelly recipe

You will need:

• berries (raspberries, blackberries, blueberries, etc.) - 500 g;
• sugar - 100 g;
• gelatin - 25 g;
• water - 500 ml.

Calorie content - 300 kcal.

First, soak the gelatin in cold water. Leave for one hour.

Peel the berries from the stalks, rinse with running water and leave on a napkin until excess water escapes. Then grind the berries through a sieve, squeeze the juice. Dissolve the swollen gelatin over low heat.

Berry puree should be boiled for several minutes with sugar, until it is completely dissolved. Then cool and add to the berry juice.

Add warm gelatin to the mixture of berry puree and juice, stir until completely combined.

Moisten the molds with water, put a few fresh berries on the bottom, pour the mixture and leave to solidify.

lingonberry jelly recipe

For cooking you will need:

• cranberries - 1 kg;
• sugar - 800 g;
• gelatin - 50 g;
• water - 500 ml.

Cooking time - 2 hours 30 minutes.

The calorie content of one serving is 600 kcal.

Soak gelatin in water and leave to swell for one hour. While the thickener is being prepared, you need to sort out the berries, pour boiling water over them and drain the water, leaving a little at the bottom. Then you need to grind the lingonberries and squeeze through cheesecloth.

In the juice collected from the berries, you need to add sugar and put the container on the fire. Cook until sugar dissolves, stirring. The next step is adding gelatin. It is important to ensure that the mass does not boil for the next few minutes. That's the whole procedure.

Ready jelly needs to be decomposed into jars. By the way, they can not be sterilized. This berry is not prone to fermentation. Turn the rolled jars over, placing them on the lids, and after cooling, store in a cool, dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

• milk - 350 g;
• water - 150 g;
• sugar - 3 tbsp;
• gelatin - 1 tbsp.

Cooking time - 2 hours 30 minutes.

Calorie content - 200 kcal.

Cooking milk jelly start with the preparation of gelatin. Pour it with water and leave for 1 hour. Heat the milk almost to a boil, remove from the stove, pour sugar into it and warm it up a little more. Separate gelatin from the liquid remaining after swelling.

Stirring, add gelatin to pre-chilled milk. For flavor, add vanilla sugar. Jelly must be poured into molds through a strainer.
You can remove the dessert from the containers in the standard way: lower the mold into hot water.

strawberry jelly cake recipe

Jelly is a versatile product. It is tasty enough to serve as a separate dessert, and also goes well in ready-made dishes. It is often used in confectionery, in particular when baking cakes.

In order for jelly to serve as a great addition to the cake, it must be prepared correctly, following all the rules. If the gelatin is soluble, you can, following the instructions on the package, immediately begin to prepare the mass.

If it is ordinary, first you will need to fill it with water and let it stand for a while. You will need 10 g of thickener in total. The following is a recipe for homemade gelatin and strawberry jelly for the cake.

So, the gelatin is ready. In addition to it, you will need:

• water - 100 g;
• strawberries - 150 g;
• 3 tbsp sugar.

Cooking time (taking into account the swelling of gelatin) - 2 hours 20 minutes.

Calorie content - 65 kcal.

Grind the berries in a saucepan, adding sugar, then pour in 2 tablespoons of water. Boil everything together for a few minutes. After a little cool, decant the excess liquid and add gelatin to the strawberries.

• if the jelly is supposed to be used as a layer, you need to pour it into the mold and let it harden. Then cut into pieces and put on the cream, then cover with the next cake;
• and if you have to decorate the cake, it should be given special attention. First, cool to room temperature. Having previously prepared the sides on the cake so that the liquid does not “run away”. Cardboard folded into a ring and stuck into the top cake is best suited for this. You have to pour very carefully. To harden the cake should be placed in a cool place. After the thickener has set, the cardboard edges can be carefully removed.

Notes of confectioners

• if the recipe contains fruit, it is better to add a little more gelatin. Otherwise, the juice that will be given, for example, oranges, may prevent the thickener from seizing. Which will result in a fidgety layer inside the finished dessert;
• you love sweets, but watch your figure, your salvation is jelly. It is non-caloric and healthy. You can also use a substitute instead of sugar, which will further reduce the calorie content of the dessert;
• multi-colored jelly looks very impressive in transparent tall glasses. If you fix the glass in a tilted position before pouring the first layer, you can get an excellent jelly "wrong". And to distinguish between colors, you can use a milky layer as an intermediate layer.

In a word, there is no more "creative" product than gelatin. With it, you can create excellent desserts, as well as beautifully decorate ready-made ones. And the benefits of gelatin in the diet are simply undeniable.

Another recipe for making jelly is in the next video.