Make hard jelly. How to make gelatin jelly

Jelly is a simple and delicious dessert. It is a boiled berry and fruit juice with sugar. The result is a syrup, and after cooling it turns into jelly. But jelly may not work with every juice. The transformation is associated with the presence of such component like pectin. It gives gelling properties to juices and fruits. Therefore, you need to choose the unripe and most acidic fruits, in which there is the most pectin.

Preparing jelly today is quite simple, but there are some rules that must be followed. Pears, melons and watermelons are not recommended because they are very juicy. The juice of kiwi and pineapple destroys the composition of gelatin, which can lead to the fact that the jelly does not harden. If you follow the recipes, then the cold dessert will turn out not only beautiful, but also delicious.

1) How to make milk jelly

This is the simplest dessert, because you use expensive products are not needed. For cooking, you need half a liter of milk, 3 tablespoons of sugar, vanilla, gelatin. Cinnamon added to milk will add flavor to the product.

First you need to pour gelatin with milk and wait until the mixture swells. Then heat the milk and stir until the gelatin is completely dissolved. Add vanillin and sugar to the resulting mass. After that, let it cool down to 20 degrees, pour into special molds and refrigerate. Ready milk jelly can be decorated with mint leaves, as well as seasoned with jam, syrup, chocolate.

2) How to make sour cream jelly

As a dessert for any holiday, sour cream jelly is suitable. By itself, sour cream with sugar is very tasty, but it will not work to present it in the form of a dessert. That's why housewives prepare sour cream jelly with various ingredients that not only children but also adults like.

To prepare such a dessert with multi-colored jelly, you will need 3 packs of different jelly, half a glass of sugar, half a liter of sour cream and gelatin. First you need to make the jelly itself. To do this, follow the instructions on the pack. Cut the finished jelly into pieces and place in molds.

Then pour gelatin with water and bring to a boil. After that, add sugar and whipped sour cream there. Mix everything to obtain a uniform mass, which is poured into molds with ready-made jelly and sent to the cold.

3) How to make fruit jelly

The basis of such jelly is compote or juice. Therefore, the process of making fruit jelly should be started with compote or buying juice. The liquid must be at room temperature. Next, pour gelatin with half a glass of cold water, let it swell. Using a water bath, heat the mass until it turns into a thick solution. Then combine this solution with compote and let cool. After that, pour into containers and put in the refrigerator. You can decorate fruit jelly with mint.

4) How to make cappuccino jelly

To prepare such a dessert, you need to soak gelatin in coffee. After 40 minutes, add more coffee with sugar. Heat the mixture with a water bath to dissolve the gelatin. Let cool. Combine the remaining coffee with liqueur and gelatin. Pour the resulting mixture into bowls.

After the dessert has cooled completely, it can be served with whipped cream.

5) Jelly Sun in a glass

Orange dessert will refresh you in summer and give you moments of pleasure. unsurpassed taste. First you need to prepare gelatin. Take an orange, peel it. Cut the pulp into pieces, sprinkle with sugar to make juice appear. At this time, you can prepare sugar syrup. To do this, add water and grated zest to a saucepan with sugar. Put on fire. Pour the prepared gelatin and orange juice there, add a little citric acid. Strain the resulting mixture. Pour the mass into the molds and set aside in the refrigerator. Top with orange slices.

If you have a sweet tooth, then most likely one of your favorite treats is gelatin jelly in all its varieties. Jelly is not only a delicious dessert, but also healthy. Of course, you can go to the store, buy a bag of jelly, dilute it with water and you're done. But it's not like home at all. You can cook it yourself, and as they say, feel the difference. Below are delicious recipes and photos for them:

Juice jelly

The recipe for this delicious dessert consists of:

• eye (whatever you like),
• Sahara,
• water 100 ml.
• 1 sachet of gelatin.

Cooking method

First, to prepare the jelly, you need to soak the gelatin in water for 30 minutes. Then put on fire and heat until completely dissolved. Stir regularly, but do not bring to a boil.

Remove from the stove, pour in the juice slowly, stirring at the same time (so that there are no lumps). Pour our jelly into molds and let cool. Bon appetit!

Gelatin jelly with juice and fruits

Ingredients:

• 15 g gelatin,
• 0.5 l. juice,
• sugar
• chopped fruit (can be whole).

Recipe:

1. Pour gelatin with water ( room temperature) and leave for half an hour. The proportions are indicated on the package, it is important to observe them.
2. We put a saucepan with juice on the fire. When it boils, pour in the gelatin, stirring constantly (until completely dissolved).
3. Put fruit on the bottom of the molds and pour gelatin (as shown in the photo). We put in the refrigerator for an hour. Jelly is ready!

Juice jelly is very tasty, but at the same time contains few calories. And this is important for those who follow their figure! And yes, it's not hard to make.

Gelatin jelly with yogurt

It is very convenient to prepare jelly with the addition of yogurt, as it already has both taste and color. cook this recipe at home, even a child can.

Ingredients:

• 250 ml. drinking yogurt(cherry);
• 250 ml. drinking yogurt (vanilla);
• 40 g of gelatin;
• 0.5 l. water;
• 3h. spoons of honey

To prepare jelly with the addition of yogurt, you need:

1. Dissolve gelatin in water according to package directions. Let him cool down.
2. Pour the resulting amount of gelatin evenly into bowls.
3. Pour the yogurt from the packages into different containers so as not to mix the colors.
4. Add honey in proportions - 3 teaspoons per 0.5 l. yogurt.
5. Pour yogurt with gelatin and mix thoroughly.
6. Prepare molds. We fill them with layers, alternating colors.
7. We put in the refrigerator for half an hour, after each layer.
8. Yogurt jelly with the addition of gelatin - ready. You can serve at the table!

Curd jelly with gelatin

The benefits of cottage cheese are undeniable, and if you add fruits to it, this is a real storehouse of vitamins. In this regard, I would like to propose wonderful recipe which everyone can cook at home.

And so, we need:

• 200 gr. cottage cheese;
• 3 art. spoons of sugar;
• 2 tbsp. spoons of gelatin;
• 0.5 cups of milk;
• Berries or fruits (who loves what).

The recipe is quite simple and will not take much time:

1. First, prepare the gelatin. Pour the contents of the pack into a deep plate, pour hot milk and beat with a whisk (so that there are no lumps).
2. In berries or fruits, add half the mass of the finished gelatin and mix. Add sugar and mix again.
3. Pour the remaining gelatin into the cottage cheese and beat for several minutes.
4. In a large glass or bowl, put the berries with gelatin and put in the refrigerator. Then add cottage cheese and put it back in the fridge.
5. Curd jelly is almost ready. If you want, you can also decorate the top of the jelly with berries.

How did we make sure curd jelly This recipe is really easy, quick to prepare and perfect for any table!

A good help in making jam at home is gelfix (this is a natural-based thickener that is used for cooking jelly, jam, jam, etc.). The big plus is that thanks to this product it is not necessary to sterilize the jars, which saves a lot of time.

Gelfix Jam Ingredients:

• Strawberries (or other fruit, but without the addition of yogurt) - 1 kg;
• Sugar - 500 gr;
• Gelfix - 1 sachet (2 in 1).

How to make jam with gelfix:

1. Sort and wash strawberries running water. Place in an enamel container and use a blender to bring to a puree state.
2. Mix sugar with gelfix and add to strawberries. Mix everything together and put on fire. During cooking jam (3-5 minutes), stir constantly.
3. When the preparation of the jam is over, we pour it into sterile jars and roll it up.

Treat yourself and loved ones in winter!

To prepare this wonderful dessert at home, it will take you no more than an hour. Everything is very simple, and most importantly delicious!

For this delicacy, we need:

• 3 cups of any juice;
• 1.5 teaspoons of sugar
• 30 g of gelatin.

This recipe is for 4-5 servings.

Making jelly from juice is easy:

1. Mix juice with gelatin and leave for an hour.
2. After the gelatin has swollen, add a spoonful of sugar and put on fire. During cooking, stir constantly with a wooden spoon. Never bring to a boil!
3. Remove from heat and pour into large bowls. It will be beautiful if you add whole fruits to the jelly from the juice (you can at the bottom, or you can decorate on top).

Bon appetit!

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

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

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

Recipes various kinds jelly
Beyond just pouring fruit compotes gelatin, you can play with the fillings and make this dessert interesting both in appearance and in taste!

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

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

Sweet tooth will definitely appreciate this simple and light dessert, which can be prepared from a wide variety of ingredients. How to make jelly yourself? Check out the suggested recipes.

Gelatin jelly is the simplest and fast way its cooking, which is basic.

Required products:

• liter of water;
• 40 grams of gelatin.

Cooking process:

1. Place the specified amount of gelatin in a glass and fill with water. It should be at room temperature. Leave the composition alone for about 40 minutes so that the mixture swells well.
2. Stir the contents every 10 minutes, and after the allotted time, pour everything into a saucepan and start heating over low heat.
3. Continue heating the mass until the gelatin is completely dissolved, then distribute it into the molds.
4. Wait for the jelly to cool and refrigerate for at least a few hours, but preferably overnight.

jam recipe

If you have mastered classic version cooking jelly, then it's time to make a dessert of jam and gelatin, because it will turn out sweet and rich.

Required products:

• a glass of any jam;
• one liter of water;
• sugar to your taste;
• 30 grams of gelatin.

Cooking process:

1. Pour gelatin into a glass, add water and leave the resulting composition for 60 minutes so that it swells well.
2. We mix the selected jam with two glasses of water and mix thoroughly.
3. What happened, we filter through a sieve, thus getting rid of large pieces. You can add a little sugar if you like, but this is not necessary, because the jam is already sweet.
4. We put this syrup on the stove and cook over low heat for about 10 minutes.
5. In a separate container, heat the swollen gelatin until it is completely dissolved. Please note that the mixture should not boil. After that, we combine the jam syrup and gelatin.
6. Pour the mixture into a mold, bring to room temperature and put in the refrigerator for several hours to solidify.

Milk jelly with chocolate

Milk jelly, and even with chocolate, is one of the most delicious combinations.

Required products:

• 30 grams of gelatin;
• 100 grams of sugar;
• 150 grams of chocolate;
• 0.75 liters of milk;
• vanillin to taste.

Cooking process:

1. Put gelatin in a small container, fill it with water and let it stand for about an hour to swell.
2. Grind the chocolate on a grater, combine with sugar and pour all this with hot milk.
3. Pour the already swollen gelatin there and put the mixture on the stove. Bring the mixture to a boil and remove immediately.
4. We pour everything into molds, let it cool to room temperature, and then put it in the refrigerator for a few more hours.

Compote and gelatin

A dessert made from compote and gelatin turns out to be quite easy.

If you want to make the taste more interesting, add cinnamon, vanilla or lemon juice.

Required products:

• 30 grams of gelatin;
• 500 milliliters of any compote.

Cooking process:

1. If you have compote with berries, be sure to remove them. All you need is the liquid itself.
2. Pour the indicated amount of gelatin into any container, fill with compote and leave for about 40 minutes.
3. After this period of time, put the container on the stove, making a low level of heating, and hold for a couple of minutes until the gelatin is completely dissolved. But do not let it boil and constantly stir the contents.
4. Transfer the resulting mixture to any molds, let the jelly cool to room temperature and put in the refrigerator for several hours to solidify. Serve as a light and healthy dessert.

Cooking for a cake

In order to beautifully decorate the cake with a layer of jelly, you can use absolutely any recipe for its preparation, and even add a variety of berries or fruits to it. But so that the fill does not spread, retains its shape and looks beautiful, it is necessary to take into account some nuances.

• First of all, place the base of the cake in a mold so that the jelly that has not yet hardened does not run around the edges.
• Don't pour jelly on empty biscuit cakes, because they easily absorb everything into themselves. It is advisable to cover them with a light layer of cream, jam or jam and put them in the refrigerator for half an hour. Then the cake can be poured with a thin layer of jelly and allowed to harden. Only after that we add the entire remaining volume of the jelly mass.

fruit juice jelly

Juice jelly is a bright, rainbow-colored dessert that kids are sure to love.

You can use juice in bags, or you can use natural, it will be even more useful.

Required products:

• half a liter of any fruit juice;
• a large spoonful of gelatin;
• 130 milliliters of cold water.

Cooking process:

1. Pour the indicated amount of gelatin into a saucepan, fill with water and leave for 30 minutes so that it swells.
2. Then we put the container on the stove, turn on the medium heating level and keep the composition on fire for about three minutes until the gelatin is completely dissolved. Constantly stirring, do not let the contents boil.
3. Pour the juice into this mixture and quickly change everything.
4. Pour the jelly into beautiful shapes, cool to room temperature and put in the refrigerator for at least 3 hours until completely solidified.

Based on cottage cheese

Required products:

• 150 milliliters of milk;
• 50 grams of honey;
• 150 grams of sour cream;
• two large spoons of gelatin;
• 400 grams of strawberries;
• 350 grams of cottage cheese.

Cooking process:

1. We put honey, sour cream and cottage cheese in a deep container and carefully beat everything until smooth with a blender.
2. Pour the gelatin with the indicated amount of milk, leave for 30 minutes and wait until it swells well.
3. After that we send gelatin mass on the stove, turning on the low level of heat, and hold it for a couple of minutes until the gelatin is completely dissolved.
4. Now you can connect the compositions obtained in the previous steps.
5. Cut some strawberries into halves. IN beautiful shapes put a little curd mass, put chopped strawberries on the sides, and whole berries in the middle.
6. Pour all this with the remaining mass and put it in the refrigerator for at least a few hours so that the dessert freezes. After that, it can be served.

fruit jelly at home

fruit jelly you can cook with absolutely any fruit, based on your taste preferences, and also use berries and even syrup so that the taste comes out as saturated as possible.

Required products:

• two large spoons of lemon juice;
• 100 milliliters of cherry syrup;
• three large spoons gelatin;
• one liter of water;
• three small pears;
• about 15 raspberries;
• one package of blanks for jelly.

Cooking process:

1. We put the indicated amount of water in the container and warm it up to about 60 degrees. We fall asleep here blank for jelly, pour in lemon juice and mix thoroughly.
2. After that we add cherry syrup and pears, skinned, without hard core, and cut into small pieces.
3. Pour the gelatin into a glass, pour in a little heated liquid and leave for a while until it swells completely.
4. After the allotted time, pour the gelatin into the mass, which is languishing over low heat, mix everything, heat for a couple of minutes, without bringing to a boil, and remove.
5. In prepared containers, first place pieces of pears, and then raspberries. Fill them with jelly and put them in the refrigerator for several hours.

Fruit jelly with gelatin is not a dish that I cook every day, because normally I do everything somehow finished jelly from sachets. You too? But sometimes you want something unusual and non-standard, and then ... The composition of fruit jelly in this case depends on what I have on hand.

In general, I would single out at least two groups of fruits: fresh and canned. Fresh ones can be disposed of in different ways: it is better to squeeze juice from citrus fruits and apples, and to de-purify all kinds of mangoes, peaches and apricots. In canned, it is rational to use syrup for gelling, and leave pieces of fruit in it whole. Naturally, you can also mix freshly squeezed juices with syrups. In this recipe, I will show a two-layer jelly, without mixing, it’s even more beautiful.

It is also important to remember that there are fruits that cannot be gelled. This - fresh pineapple and kiwi. It makes no sense to make juice or puree out of them. And even if you put the puck in other fruit jelly, they will dissolve it around them. Canned pineapple they don’t do that, they can be gelled.

So, we are preparing fruit jelly with gelatin at home ...

To begin with, pour the syrup out of the jar and measure how much we have of it. I got about 200 ml.

We squeeze somewhere twice as much fruit juice. I brought the figure to 500 ml, purely to make it more convenient to calculate gelatin.

Now for some theory. Sweet liquids are heavier than unsweetened ones. Therefore, it is realistic to pour the syrup in a separate layer on the bottom of the glass, and the juice on top. It is impossible to do the opposite with an unhardened bottom layer - the syrup will pass through the juice and fall to the bottom. Those. if you want to make a jelly with a transparent syrup layer on top and an opaque layer of juice on the bottom, you will first have to let the bottom unsweetened solidify, and only then pour the top sweet. But a couple of "sweet at the bottom - not sweet at the top" can be poured immediately, and they will not mix.

Gelatin is calculated according to the instructions on the package. Since there may be a certain amount of liquids that is inconvenient for calculations without a remainder, keep in mind next rule: for the lower sweeter layer, you should take more gelatin than normal, and for the upper unsweetened layer, you CAN use less. Those. I have 3 sheets of gelatin on the bottom layer for 200 ml of syrup, and 5 sheets on the top layer for 500 ml of juice.

Soften the gelatin cold water according to the instructions on the package (normal - 5 minutes). For each liquid - its own portion of gelatin, otherwise how to divide it later?

We squeeze out excess liquid and melt the gelatin at the minimum power of the microwave in series of 15 seconds. They twisted for 15 seconds, mixed, if the gelatin did not dissolve completely, they twisted for another 15 seconds. Never overheat! Gelatin should dissolve completely and turn into a clear liquid.

Pour syrup into warm gelatin in small portions with continuous stirring. Not vice versa, it is syrup in gelatin. If you do the opposite, then warm gelatin in a colder liquid will harden itself, and not bind it.

We do the same with juice: slowly pour juice into warm gelatin, stirring it all the time.

If canned fruits were large pieces, then cut them into smaller ones. It took me 6 halves of canned peaches for 4 cups of jelly, i.e. total - 3 whole peaches.

We spread the pieces of fruit on the bottom of the glass glasses and pour them with gelatin syrup so that the fruit is completely covered.

Pour juice with gelatin in a spoon. If suddenly someone does not know how it is "on a spoon" - its tip rests against the wall of the glass somewhere at the same level with the surface of the lower liquid and begins to pour into the upper spoon in a thin stream. As the new liquid level rises, the spoon is gradually lifted up.

We place the fruit jelly with gelatin in a cold place and let it harden. For 6 hours it seizes even just in a cold room, in the refrigerator - faster.

Bon appetit!