Jelly to cook at home. Milk jelly with chocolate

Fruit jelly is very popular with children. Cool, tender, the taste is magical - childhood is immediately remembered. Let's try to bring it back for a moment.

How to make fruit jelly

To prepare jelly, we take everything that is in the house similar to fruits or berries:

• frozen cranberries, we will make jelly from it, more precisely from its juice
• apples
• orange
• frozen raspberries
• prunes
• honeysuckle, also frozen

How to make fruit jelly

We will mix products (fruits and berries) in different combinations so that it is not boring.

To begin with, we take a bag of gelatin in our hands and carefully read the instructions. "Dilute in warm water and wait until it swells."

Wow! So we'll never finish! Thanks to my wife, she is a cunning person (probably because she is red-haired), she took this process into her own hands.

Puts the diluted gelatin for a minute or two in the microwave, mixes. And so a couple more times. After five minutes, we have completely diluted gelatin ready for use.

Preparing the base for jelly. Pour some hot water into a deep bowl. Pour frozen cranberries into water and add sugar to taste.

We take a blender and carefully grind everything until a homogeneous mass is obtained. The resulting juice or puree is filtered through a strainer so that there are no skins and seeds in the jelly.

Dilute cranberry juice with not very hot water and pour gelatin into it, stirring constantly.

Now you can prepare the filling for jelly so that it has the right to be called fruit or berry.

We have made four types of filling:

• apples with orange
• raspberries with apples and sugar
• raspberries with apples and honeysuckle
• apples with prunes

We peel and cut the apples into small pieces, cut the oranges into thin slices, leave the berries as they are, do whatever you want with the prunes, we cut it.

We lay out the filling in deep bowls or cups and pour cranberry juice with gelatin.

We put all the containers in the refrigerator. I didn’t time it, it froze in half a day.

We take out fruit and berry jelly from the refrigerator and enjoy the taste of childhood.

A! Completely forgot! If you want to take the jelly out of the bowl, put it (bowl) in hot water for 10-20 seconds, then turn over the plate.

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

Gelatin jelly is the easiest and fastest way to prepare it, 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 the classic version of making jelly, then it's time to make a dessert from 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.
• Do not pour jelly on empty biscuit cakes, because they will 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 the gelatin mass to the stove, turning on the low level of heating, 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. Place a little curd mass in beautiful forms, 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 can be prepared with absolutely any fruit, based on your taste preferences, and you can also use berries and even syrup to make the taste as saturated as possible.

Required products:

• two large spoons of lemon juice;
• 100 milliliters of cherry syrup;
• three large spoons of 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, add cherry syrup and pears, peeled, without a 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.

Today we will talk about a unique dessert and consider its classic recipe.

History knows the fact that the French emperor Napoleon Bonaparte was a sincere fan of dessert - jelly. Initially, the jelly product was made on a milk basis and was intended for dietary nutrition, since it was easily digestible. In modern cooking, jelly is prepared using gelatin, which is the main thickener of the liquid.

Gelatin powder was invented by English inventors Peter Cooper and Pearl Waite for medical purposes. But the patent did not make a profit and was sold by scientists to the enterprising businessman Woodward. He also found a use for gelatin, starting to make sweet jelly from it.

We have had such a dish for a long time and was called sweet or berry jelly. It was prepared using fruits with a high content of pectin. Our culinary specialists created different types of jelly, among which there was jelly with fruit.

Jelly with fruits

To make jelly, which includes fruits, you need gelatin, and pectin or agar-agar (a gelling agent derived from seaweed) is also suitable.

Many studies have shown that a product such as jelly, especially one that contains fruits, is very useful.

1. Gelatin is able to restore cartilage and bones, so jelly is recommended for patients with bone damage.
2. Pectin and agar-agar improve bowel function and remove harmful substances from the body.
3. Jelly with fruits useful for almost any age. It contains fresh, unheated fruits. Therefore, all vitamins and microelements are completely preserved in them. This jelly can be used for dietary nutrition for weight loss.

fruit jelly recipe

The main or standard ingredients of this dish are:

• gelatin 1 sachet,
• fruit 200-250 gr., more can be at your discretion,
• water or juice, gelatin bags usually indicate how much liquid is required,
• sugar to taste.

Prepare a dish in enameled or nickel-plated dishes

For quick dissolution of gelatin powder, it is diluted with cold water 1:10 or 1:15 and placed in a water bath. If there is a microwave oven, you can put the prepared composition in it for a few seconds. You can also pour gelatin with hot 70-80 ° water and dissolve it there with constant stirring.

Warm dissolved gelatin is poured into sugar or fruit and berry syrup (any fruit and berry juice with added sugar) and stirred thoroughly so that clots do not form.

For fruit jelly, any ripe fruits are taken, which are crushed and placed in molds. A little jelly filling is poured into the mold or portioned containers before laying the fruit.

Loosely packed in chilled containers, fruits are poured with a hot gelatin-containing composition and exposed to the cold or to a cooler place until completely solidified.

Kuhoman to help

After the jelly molds have hardened for a few seconds, you can lower them into a bowl of hot water so that the product separates from the walls. The jelly mass in this form can be put on a dessert plate and additionally garnished with whipped cream with the addition of berries.

Jelly with fruits is one of the most exquisite desserts, healthy and loved by both children and adults. Jelly, and even more so with fruit, is a very healthy and tasty product.

P.S.

Did you like the recipe? Maybe something else is worth adding or do you have your own amazing recipe for this wonderful dish? Or perhaps a small but important secret? Write about it in the comments, and many will know about it, and of course, they will be grateful to you.

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.

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

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

Jelly - preparing food and dishes

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

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

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

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

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

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

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

Jelly recipes:

Recipe 1: Redcurrant Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 2: Redcurrant Jelly Without Boiling

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

Required Ingredients:

• Sugar 400 grams
• Redcurrant 400 grams

Cooking method:

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

Recipe 3: Redcurrant Jelly Without Gelatin

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

Required Ingredients:

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

Cooking method:

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

Recipe 4: Blackcurrant Jelly with Cream

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

Required Ingredients:

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

Cooking method:

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

Recipe 5: Blackcurrant and Strawberry Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 6: Gelatin Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 7: Gelatin Juice Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 8: Milk Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 9: Milk jelly (method 2)

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

Required Ingredients:

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

Cooking method:

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

Recipe 10: Sour Cream Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 11: Banana Sour Cream Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 12: Jam Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 13: Cherry Jam Jelly

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

Required Ingredients:

• Cherry jam 500 ml
• Granulated sugar
• Gelatin 15 grams

Cooking method:

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

Recipe 14: Raspberry Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 15: Strawberry Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 16: Cherry Jelly

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

Required Ingredients:

• Cherry 200 grams
• Water 500 ml
• Gelatin 15 grams
• Granulated sugar

Cooking method:

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

Recipe 17: Fruit Jelly

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

Required Ingredients:

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

Cooking method:

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

Recipe 18: Gooseberry Jelly

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

Required Ingredients:

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

Cooking method:

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

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