A bright, summery, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, dairy products (kefir, sour cream, cottage cheese and milk) are used as the basis. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that it does not take much time to create this delicious beauty, and all the subtleties will be discussed below.

In cooking, several gelling agents are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin, obtained from animal raw materials.

The latter product is most often found in culinary recipes. Therefore, before proceeding with how to make gelatin jelly, you need to familiarize yourself with all the rules for its preliminary preparation.

First, gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since it can then be easily drained. For a powder or granular product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling time may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the terms indicated on the package.

Melt the gelatin saturated with moisture to a liquid state, but so that it does not lose its gelling properties, it should not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave oven in the “Defrost” mode. After that, gelatin is completely ready for further use.

Fruit juice jelly with gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a base allows you to get a bright treat with a rich fruity taste.

In the juice jelly recipe, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml of water;
• sugar to taste, if the juice is not sweet enough;
• 25 g gelatin.

Cooking technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and send it to the stove, wait for it to boil and boil for about ten minutes.
3. If the gelatin is already swollen, but water remains, carefully drain it. Remove the hot juice from the heat and put the gelatin into it, stir the jelly base until all the gelatin particles disperse.
4. Pour the slightly cooled mixture into prepared molds. Garnish with fresh fruit if desired. Let the dessert cool completely in the refrigerator.

jam recipe

Cherry, raspberry or other jam can be the basis of a refreshing summer treat - jam jelly. If the preparation contains pieces of fruit or whole berries, they will add zest to the dessert.

The list of ingredients needed for jelly:

• 200 ml of jam;
• 100 g of sugar;
• 500 ml of water;
• 25 g gelatin.

Working process:

1. Prepare gelatin for further use (soak and dissolve until liquid) as indicated in the instructions on the package. The amount of water needed to prepare it is not included in the list of ingredients.
2. Pour the jam with the amount of water indicated in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything into molds and put in the refrigerator for four hours until completely solidified. Serve with ice cream or whipped cream and garnish with a sprig of mint.

Cooking from sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because, contrary to popular belief, not fat homemade sour cream is ideal for its preparation, but a store-bought product with a fat content of 15%.

To prepare a gentle sour cream dessert on gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g of sugar;
• 10 g vanilla sugar;
• 30 g gelatin.

Sequence of actions:

1. In order for the sugar to dissolve faster in sour cream, and for the gelatin not to curl up in lumps in it, remove all the dessert ingredients from the refrigerator in advance, allowing them to warm to room temperature.
2. Beat sour cream with a mixer until fluffy, gradually adding vanilla and regular sugar.
3. When all the grains disperse in the dairy product, transfer a couple of tablespoons of sweet sour cream into a container with prepared liquid gelatin, mix and combine with the total mass.
4. Arrange sour cream jelly in bowls and send in the cold until solidified. Part of the jelly can be dyed brown with cocoa and laid out in a mold, like multi-colored dough when baking a Zebra pie. You can also make a puff dessert by alternating fruits (any but kiwi and pineapple) and jelly.

Homemade milk jelly

For the simplest milk jelly, only three ingredients are needed: prepared gelatin, milk and sugar. But this low-calorie dessert can be varied by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For a classic homemade milk jelly take:

• 200 ml of milk;
• 4 yolks;
• 100 g of sugar;
• 10 g of gelatin;
• vanilla powder to taste.

Cooking:

1. Put milk on fire and bring to a boil. In the meantime, add sugar and vanilla to the yolks, grind everything until a homogeneous creamy mass.
2. Pour hot milk into the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
3. Pour hot milk jelly into prepared dry containers and, after it reaches room temperature, put it in the refrigerator until it is completely stabilized.

Jelly can be served in bowls, cups or other molds in which it has solidified, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more opportunities for spectacular delivery.

How to make dessert from compote

As for the use of winter preparations for the preparation of summer desserts, it is possible to prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can give a special taste to the dish.

The ratio of components for compote jelly will be as follows:

• 500 ml compote;
• 30 g gelatin.

Cooking process:

1. Strain compote to filter fruits and berries. Pour the required amount of liquid and pour gelatin over it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and warm it up, avoiding boiling, until all the grains are completely dissolved.
3. Pour half of the jelly base into silicone molds for cupcakes and send to the refrigerator, filling them to the middle.
4. When the jelly in the molds hardens, put the compote berries on it and pour the remaining jelly over it. Serve after complete solidification, removing from the molds.

Variant of kefir

According to the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can make a beautiful multi-colored treat using food coloring, but without them you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml of kefir;
• 120 g of sugar;
• 100 g dark chocolate without additives;
• 15 g of gelatin;
• 3 g vanillin.

Recipe step by step:

1. Kefir at room temperature with a mixer running at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
3. To serve, take beautiful stemmed wine glasses. Fix them in a horizontal position at an angle so that they can be filled halfway with liquid. Pour vanilla jelly on kefir and refrigerate.
4. Melt a bar of chocolate in a steam bath and add to the second part of the jelly, whipping the mass with a mixer. When the white part hardens, put the glasses upright and fill them with chocolate jelly, after which the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can only be prepared on the basis of cottage cheese, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert, more like a soufflé.

For cottage cheese jelly with a delicate creamy taste, take:

• 900 g of soft diet cottage cheese;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g gelatin;
• 250 ml heavy cream for whipping

How to make jelly from gelatin and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour vanilla syrup into it and grind with a submersible blender until smooth. Next, add the prepared liquid gelatin and mix everything again with a blender.
2. Whip the chilled cream to firm peaks with vanilla sugar. In order not to overwhip the cream and dissolve all the particles, sugar can be ground in a coffee grinder into powder.
3. Next, gently mix both masses (creamy and cottage cheese) with a spatula. Arrange in prepared containers and after solidification, you can enjoy the creamy curd tenderness.

From strawberries at home

In strawberry season, it would be a big mistake not to try making delicious jelly from the juice and whole strawberries.

For its preparation you will need:

• 550 g of strawberries;
• 220 g of granulated sugar;
• 200 ml of cold water;
• 15 g gelatin.

We prepare strawberry dessert as follows;

1. Strawberries, sort out the stalks, rinse and dry on a paper towel. Squeeze juice from about half of the total number of berries.
2. Pour the rest of the strawberries with sugar and pour water, bring to a boil and boil for 3-4 minutes. Next, decant the broth, and carefully arrange the berries in molds.
3. Prepare gelatin using strawberry broth. Combine the dissolved thickener with strawberry juice and pour the berries over it, and after waiting for everything to harden, you can proceed to the tasting.

Cranberry step by step

The jelly recipe with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the pureed berries are not affected by high temperatures, and the pink airy jelly foam makes the dish more interesting.

The proportions of the ingredients used:

• 160 g fresh or frozen cranberries;
• 100 g of sugar;
• 500 ml of water;
• 10 g gelatin.

Cooking steps:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. Cranberries if a frozen product is used, thaw beforehand, then rinse, dry and puree with a blender.
3. Rub the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and send to the fire, and the mashed puree will be needed a little later.
4. Pour sugar into boiled water with cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools down a little, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into portioned dishes, without adding a few centimeters to the brim, and refrigerate until completely solidified.

In this case, you need to take:

• 150 g of ripe plum fruits;
• 100 g sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml of drinking water;
• 20 g gelatin.

Homemade plum gelatin jelly recipe step by step:

1. Cut the washed plums after removing the stones into small pieces, pour 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare the prescription amount of gelatin.
3. Pour hot plums in syrup into a blender bowl and smash into a homogeneous homogeneous mass. Then return to the pan and combine with prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent for 2-4 hours in the cold.

Cherry jelly with gelatin

This dessert looks like an expensive restaurant dish, if you pour it into bowls, and before serving, decorate with whipped cream and a cocktail cherry. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

List of products used:

• 300 g cherries;
• 150 g of sugar;
• 600 ml of water;
• 20 g gelatin.

How to cook:

1. Pour the gelling component into 100 ml of water and leave to absorb moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a saucepan of the proper size, stir and put on fire.
3. While the syrup is boiling, remove the pits from the washed cherries. Then put them in a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, transfer the swollen gelatin to them, which stir until smooth. After that, it remains only to pour the jelly into bowls and let it harden.

What could be easier than making jelly? Pour boiling water over the finished powder from the bag and you're done! After a couple of hours, you can enjoy a delicate cold dessert. But it is much more interesting and much more useful to abandon store-bought products and make jelly from jam - homemade, fragrant, from ripe berries or fruits.

What is good, you can experiment with variations of jelly from jam with gelatin indefinitely, delighting yourself and your family with a variety of combinations of flavors.

How to make jelly from jam: general rules

In principle, all jam jelly recipes are similar. The filler changes, but the technology remains unchanged. Preserves, jams, jam, you can take any.

Gelatin is an invariable ingredient of any jelly. Suitable as a regular granular or sheet, and an instant product. The first two are soaked in liquid (water, milk, yogurt) for 20-30 minutes to swell. The advantage of an instant product is that it is enough to fill it with water and stir. No need to wait!

What you need to know about making jam jelly with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts made from currants, apples, gooseberries freeze well. Gelatin for making jelly from such jam will require less. There are less gelling substances in raspberries, cherries, strawberries. Therefore, in order for the jelly to harden well, a slightly larger amount is used in the recipe.

The amount of sugar can be taken at your discretion. It is a matter of taste - to make the dessert very sweet or not.

Thick jam from berries and fruits with seeds and pulp is drained and rubbed through a fine sieve. Syrup from blanks with large whole fruits (berries) is drained. For the preparation of jelly, you can use only this part of the jam. Leave the rest for decorating and decorating the dessert.

Basic jam jelly recipe with gelatin

It is enough to remember this recipe and you can cook a variety of jelly options from jam with original and regular serving. The number of ingredients is approximate - during the experiments, you can independently select the volume of water, jam, gelatin. But in order for the jelly to freeze well, it is necessary to dilute and apply gelatin strictly according to the instructions.

Basic set of products:

Any (to taste) jam - 250 ml;

Boiled water - 1 l;

Granular or sheet confectionery gelatin - 2 sachets.

How to cook:

1. Soak gelatin in water according to the instructions on the package. Let's swell.

2. Dilute the jam with water to taste.

3. If necessary, filter the solution through cheesecloth so that there is no cake or seeds left in the syrup.

4. We heat the gelatin in a steam bath, achieving complete dissolution of the granules. We filter.

5. We combine jam and gelatin diluted with water. We mix.

6. Pour the jelly into bowls (silicone molds, glasses). We wait until it hardens - from 3 to 6 hours in the refrigerator.

Serve to the table, decorating the cold dessert with berries, pieces of fruit, whipped cream.

Cherry jam jelly

Unusually delicious, without cloying sweetness, a beautiful pomegranate-colored dessert. Cooking is easy and enjoyable.

Products:

Cherry jam (with or without a stone - to taste) 500 ml;

Boiled water - 250 ml;

Instant gelatin - 25 g.

How to cook:

1. Drain the jam syrup. We throw the berries on a sieve.

2. Dilute cherry syrup with water to taste.

3. Soak in warm water and stir until gelatin dissolves.

4. Mix with diluted jam.

5. Put a few cherries in bowls. Pour jelly.

6. We send dessert to the cold (3-4 hours).

We decorate with fresh mint leaves, curd cream, use to decorate pastries and cakes.

"Drunken" cherry jelly from jam with gelatin

The dessert is very tasty, but you should not give it to children because of the presence of alcohol in the composition. To give the aroma of cherry jelly with wine spicy notes, you can add vanillin, cinnamon, cloves, anise to the recipe.

Products:

Cherry jam - 150 ml;

Dry red wine - 3.5 tbsp.;

Gelatin - 80 g;

Freshly squeezed lemon juice - 125 ml;

Sugar - to taste.

How to cook:

1. Soak gelatin.

2. Mix wine with lemon juice. Add swollen gelatin.

3. Drain the cherry jam syrup. Combine with the rest of the ingredients

4. We put on fire. We wait until the solution begins to boil slowly. Heat, stirring, 1 minute.

5. If necessary, add sugar.

Pour hot jelly into glasses. We wait until it cools down. We send to solidify completely in the refrigerator.

Raspberry jam and orange juice

A slight difficulty in making raspberry jelly is a lot of small, extra seeds in this dessert. They need to be disposed of, for which the jam diluted with water is rubbed through a sieve.

Products:

Raspberry jam - 300 ml;

Fresh orange juice - 125 ml;

Gelatin - 3 tsp;

Boiled water - ½ tbsp.;

Sugar - to taste.

How to cook:

1. Soak gelatin for 20 minutes.

2. Dilute the jam with water. Pass and grind through a fine sieve.

3. Add orange juice, sugar (if necessary) to the syrup.

4. Put the container on fire. Pour in the swollen gelatin.

5. We heat the mixture over low heat until the gelatin granules dissolve without residue.

6. Pour hot jelly into bowls.

Cool down to room temperature. We put in the refrigerator for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, orange slices.

Two-layer raspberry jelly made from jam and homemade sour cream

A dessert made of two layers of contrasting color is not only beautiful, but also very tasty. The recipe uses raspberry jam and heavy sour cream, but these ingredients can be changed. For example, take cherry or plum jam, replace sour cream with yogurt, cottage cheese, soft cream cheese.

Products:

Raspberry jam - 250 ml;

Water - 200 ml;

Gelatin - 50 g;

Sour cream - 300 g;

Milk (low-fat cream, water) - 200 ml;

Lemon juice - 1 tsp;

Sugar - to taste;

Vanillin - a pinch.

How to cook:

1. Gelatin is soaked according to the instructions on the bags.

2. Dilute the jam with water, filter, grind through a sieve.

3. Dilute sour cream with milk (water). Add lemon juice, sugar, vanillin.

4. Divide the swollen gelatin in half. We send one part to the jam, the second to the milk part of the jelly. Mix well.

5. Half-fill bowls with raspberry jelly (or sour cream - it doesn’t matter). Put in the refrigerator to harden.

6. When the solution is completely set, pour the second part of the jelly into the bowls, forming the top contrast layer of the dessert.

7. We return the molds to the refrigerator.

When it hardens, decorate the dessert with fresh berries, grated dark chocolate, butter cream.

Pear jam jelly with gelatin and banana liqueur

In the recipe, you can use jam, jam or jam from pears. You can take any liquor, because the task of this ingredient is to give the dessert spicy taste and aromatic notes.

Products:

Pear jam - 250 ml;

Banana liqueur - 2 tbsp. l.;

Granular gelatin - 1 ½ sachets;

Boiled water - 350 ml;

How to cook:

1. We prepare gelatin for work according to the instructions.

2. Dilute pear jam with water. Pass through a sieve or puree with a blender.

3. Pour sweet liquor into fruit syrup, sweeten to taste.

4. Put the solution on a small fire. Heat until sugar dissolves.

5. Gelatin is heated on a steam bath until completely dissolved.

6. We combine gelatin filtered through cheesecloth and pear jam with liquor. We stir.

Cool the jelly to room temperature. Pour into creamers. We send the dessert to the refrigerator to harden (2-3 hours). Decorate as desired before serving.

Apple jam and fresh mint jelly

Due to the high content of pectin, apple desserts freeze well even without gelatin. Although this ingredient is still necessary for apple jam jelly. True, a little less than usual.

Products:

Apple jam - 300 ml;

Water - 500 ml;

Gelatin - 2 tsp;

Fresh mint - 4-6 sprigs;

Sugar - to taste.

How to cook:

1. Pour gelatin with 50 ml of water. Let's swell.

2. Grind apple jam through a sieve or punch with a submersible blender. Dilute with water, sugar to taste.

3. Wash mint, dry it. We cut small.

4. Pour the fragrant herb into the diluted jam. We put on the fire, let it boil. Boil on low heat for 10 minutes.

5. Filter gelatin, combine with hot syrup. Stir until gelatin crystals dissolve.

6. Pour into molds.

7. Cool, send until completely solidified in the cold.

We decorate the finished dessert with fresh mint leaves.

Jam jelly: cooking secrets, presentation subtleties

• Despite the simplicity of the technology, the nuances of making jelly are still there. Let's list the main ones.
• Gelatin is more convenient to soak in a metal container. So it will be easier to warm it up before adding it to the syrup.
• Aluminum utensils are never used to make jelly. Due to oxidation, the dessert changes color and acquires an unpleasant metallic aftertaste.
• For a sophisticated presentation, jam jelly can be layered by alternating contrasting colors. Or separate the layers with thin layers of milk, coffee, chocolate jelly.
• Fresh berries and fruits are used not only to decorate a cold light dessert. You can put them inside the jelly, putting them in bowls on the bottom or in layers before pouring.
• You can pour jelly into bowls, glasses, glasses made of transparent glass. Or use silicone molds. It is easier to get a frozen cold dessert from them. If other dishes are used, before inverting the jelly onto a plate, the mold is dipped for a few seconds in a wide bowl of hot water.

How to make jelly from gelatin, perhaps, every hostess knows. We have loved this delicacy since childhood. Progress does not stand still, and the culinary industry is developing along with it. Today you can find so many interesting jelly recipes that your eyes run wide. Let's consider the best of them.

What does gelatin not like?

How to dilute gelatin is written on its packaging. However, this product is capricious, and when working with it, some nuances should be taken into account:

• Never bring gelatin to a boil as it will not thicken.
• Aluminum utensils in the process of heating gives the gelatin an unpleasant taste and a dark shade.
• To dissolve all the crystals, in the process of diluting the gelatin, heat the container with ordinary water.
• If there are lumps in the gelatin mixture that you cannot completely break up, strain the liquid through a sieve.

On a note! If you like the so-called trembling desserts, dilute 20 g of gelatin in 1 liter of water. And if you want to get a harder jelly, increase the amount of gelatin by 2.5 times for the same volume of liquid.

Fruit and berry light dessert

Berry jelly with gelatin is considered the perfect dessert. First, this delicacy is incredibly tasty. Secondly, it is useful because it contains many vitamins. And thirdly, such jelly will not harm your figure.

Composition:

• 500 ml of clarified apple juice;
• 2 tbsp. l. granulated sugar;
• 25 g gelatin;
• peach;
• 6-7 strawberries;
• 6-7 pcs. blackberries;
• 6-7 raspberries;
• mint leaves;
• 6-7 pcs. blueberries.

On a note! You can use absolutely any berries and fruits. Similarly, jelly is made from frozen berries with gelatin.

Cooking:

Advice! Do not put the jelly in the freezer until completely solidified, as it will turn into crystals.

Delicate milk chocolate jelly

Milk jelly with gelatin and cocoa turns out to be incredible in taste and very tender. And to make it is quite simple. To make the jelly beautiful, use special molds, but you can also use ordinary glasses.

Composition:

• 250 ml of baked milk;
• 15 g cocoa;
• 10 g of gelatin;
• 5 st. l. filtered water;
• 2.5 st. l. granulated sugar.

Advice! Make sure the bottom is warm before pouring the jelly into the molds. Then, during the solidification of the treat, lumps do not form.

Cooking:

Sour cream treat for the little ones

Now let's make homemade jelly with gelatin and sour cream. Such a delicacy will be very useful for children.

Composition:

• 350 g sour cream;
• 100 g of granulated sugar;
• 10 g of gelatin;
• 130 ml of purified water;
• 1 tsp vanillin.

Cooking:

Curd jelly to the delight of the sweet tooth

Did you know that dessert can be not only delicious, but also incredibly healthy? Curd jelly is considered such a delicacy. And if you pour it with syrup and decorate with berries, you get a real culinary masterpiece!

Composition:

• 25 g gelatin;
• 100 ml of milk;
• 400 g of cottage cheese;
• 400 ml sour cream;
• berries;
• fruit juice;
• 7 art. l. granulated sugar.

Cooking:

1. Pour gelatin with milk and leave for 30-40 minutes. During this time, it will swell.
2. Then we put the container with the milky-gelatinous mass on the stove and, at a low level of the burner, heat it up slightly, stirring.
3. Grind cottage cheese with granulated sugar and add sour cream. Beat the resulting mass with a blender.
4. Now we introduce the gelatin mixture into it and mix.
5. In principle, it is already possible to pour the jelly into molds and put it in the refrigerator. And to complement its taste with bright notes, add any berries or pieces of fruit to the jelly.
6. And you can make another layer. Dissolve the gelatin in the juice and heat it up. Pour the resulting mixture into the bottom of the mold, and when it hardens, add the cottage cheese jelly. It will turn out delicious!

On a note! To make the jelly good and easy to remove from the mold, lower it gently into warm water.

Decided to make fruit jelly from gelatin, but are you afraid to gain weight? Then make a dessert from any juice. So you will enjoy the taste of it, and save the figure.

On a note! Choose natural juice without preservatives and harmful additives.

Composition:

• 2 tbsp. juice;
• 25 g gelatin;
• 1 tsp granulated sugar.

Cooking:

1. Add gelatin to the juice and leave it for an hour.
2. After the specified time, we introduce granulated sugar and send the container to the stove. At the minimum level of the burner, stirring all the time, completely dissolve the gelatin.
3. Pour the jelly into molds. You can put your favorite fruits or berries on the bottom.
4. When the jelly has cooled, place it in the refrigerator.
5. You can serve this delicacy with whipped cream or a scoop of ice cream.

On a note! Before putting the jelly molds in the refrigerator, cover them with cling film so that the delicacy does not absorb the smells of other products.

The word "jelly" in many is associated with jellyfish. Cold and trembling - well, how can one admire this? Do you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is a very useful product, you know? Some health food experts believe that jellies and marmalade are extremely beneficial for our body, as gelatin saves from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is good for bones, nails and hair. Pectin - another product with which you can make jelly - is able to remove salts of heavy metals from the body. And agar-agar (a gelling product from seaweed) stimulates peristalsis, since when it swells, it increases many times in volume. Agar-agar also removes toxins and toxins from the body. And you say - "jellyfish" ...

A few words about what you can use to make jelly. Gelatin, familiar to all of us, is a product of animal origin, which is obtained by boiling, drying and grinding a decoction of tendons, bones and other parts of the body of animals. Gelatin is good for making jelly, but jelly is also good, the main thing is to strictly follow the recipe during the cooking process. Otherwise, if the gelatin is shifted, a taste of wood glue appears in the taste.

Pectin is a gelling product of plant origin (vegetarians breathed freely). Pectin is ideal for making jelly, it will never spoil its taste and it hardens very well at fairly high temperatures. However, you should not overdo it with pectin either - transparent jelly can become cloudy. Pectin is available in powder or liquid form. The powder is diluted according to the instructions and mixed with cold berry puree or juice, and liquid pectin can be added without dilution to the hot product. You can make your own pectin. For example, a green gooseberry preparation is prepared as follows: boil 1 kg of gooseberries in 200 g of water until cooked and wipe through a sieve. For 1 liter of puree, add 400 g of sugar, bring to a boil and roll into small jars.

Agar-agar is a gelling product based on red and brown algae. Agar-agar contains mainly polysaccharides - substances that supply our body with energy. Agar-agar absolutely does not spoil the taste, gives a strong jelly and can be combined with pieces of fruit. The main thing is to check the gelling properties of agar before use, as its quality may vary.

In order for your jelly to be delicious, you need to remember a few simple rules.

Jelly should not be cooked in an aluminum pan, as it can darken and acquire an unpleasant aftertaste.
. The bottom of the dish into which the gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
. To improve the taste in jelly, you can add a little wine or lemon juice.
. To prepare a solution of gelatin, it must be poured with cold water at the rate of 1 part of gelatin - 8-10 parts of water and left for an hour to swell. Then put the dishes with gelatin in a water bath and heat until the gelatin is completely dissolved. Strain the solution.
. If you have gelatin not in powder, but in sheets, then it should first be washed with cold water, poured for 30-40 minutes (10-12 parts of water for 1 part of gelatin), then drain the water, squeeze the gelatin from excess moisture and enter , stirring constantly, into the boiled syrup. The plates will completely dissolve.
. Agar-agar is prepared in the same way as sheet gelatin, with the only difference being that it should be soaked for 2 hours.
. Agar should be taken 2 times less than gelatin.

And now - the recipes! There are many of them, very different, the most delicious and healthy. You can, for example, prepare jelly for the winter.

Gooseberry jelly for the winter. Mix 1 liter of gooseberry juice with 900-1000 g of sugar and boil for 5-10 minutes until the sugar is completely dissolved.

Pour 2 kg of raspberries into 2.5 liters of water, boil for 15 minutes, squeeze, add 1 kg of sugar to 1 liter of juice and boil until the drop solidifies on the edge of the plate.

Sea buckthorn jelly for the winter. Squeeze juice from sea buckthorn. Take 600 g of sugar for each liter of juice, boil until the sugar is completely dissolved, pour into jars.

Squeeze juice from red currant. Berries you can preheat (in the oven, in the microwave or over steam) for better juice release. We measure the amount of juice obtained, take the same amount - by volume! - sugar and mix. Then you can proceed in different ways. It is easier for someone to warm it over low heat until the sugar is completely dissolved, but for someone it is a pity for vitamins, and he will prefer to just stir the sugar. It will take a long time to stir, I immediately warn you, but it's worth it. Arrange the finished jelly in jars, leave to cool completely (do not close the lids!), Then cover with parchment, tie and store in the cold. Just a concentrate of vitamins!

Jelly is a wonderful dessert, and not only for children! Berries or pieces of fruit can be placed in transparent jelly, and milk and colored jelly make a fun striped treat. It is important to take your time and wait for the complete solidification of each previous layer before pouring the next one, otherwise the layers may mix.

Ingredients:
100 g berries,
3-4 tbsp Sahara,
12-15 g gelatin,
½ tsp citric acid,
400-500 g of water.

Cooking:
Pour the berries with half the norm of sugar and leave in a cool place for 2 hours, mix several times. Drain the resulting juice and refrigerate, and pour hot water over the berries, bring to a boil, remove from heat for 15-20 minutes, let them brew. Then strain the broth, add the remaining sugar to it, bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in juice from berries and citric acid, pour into molds.

Ingredients:
1 lemon
1 cup of sugar,
25 g gelatin,
3 glasses of water.

Cooking:
In a saucepan, stir water with sugar, boil, add lemon zest and dissolved gelatin. Bring to a boil, stirring constantly with a spoon, pour in the lemon juice and remove from heat. Strain through the cloth, pour into molds, cool.

Ingredients:
1 orange
½ cup sugar
15 g gelatin,
1.5 cups of water.

Cooking:
Peel oranges, remove pits and cut into thin rounds. Sprinkle with half the norm of sugar, leave for 30 minutes to form juice. In a saucepan, mix water and the remaining sugar, boil, add the dissolved gelatin and orange zest. Stirring constantly, bring to a boil, pour in the orange juice, a little citric acid and strain. Pour into molds with a layer of 1 cm and let harden. Put orange slices on the frozen layer, pour over the remaining jelly and cool. In the same way, you can make jelly from tangerines.

Ingredients:
1 kg watermelon (half a medium)
2 tbsp gelatin,
500 g yellow peaches
2-3 tbsp lemon juice
2 tbsp maple syrup,
2 tbsp orange liqueur.

Cooking:
Soak the gelatin according to package instructions. Cut the watermelon in half, make the edges jagged. Carefully remove the middle, leaving some pulp. Turn half of the watermelon over to drain the liquid. Scald the peaches, remove the skin, remove the stones and puree in a blender with maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with puree. Pour the resulting mixture into half of the watermelon. Cut the watermelon flesh into cubes and gently fold into the peach puree. Cover half of the watermelon with plastic wrap and refrigerate for 6 hours. Serve sliced ​​like a regular watermelon.

Ingredients:
4 large juicy pears,
1 tbsp with a slide of agar-agar flakes,
90 ml of water
cardamom, turmeric - to taste.

Cooking:
Peel the pears, puree in a blender. Dissolve agar-agar in water, boil, boil for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom seeds, a pinch of turmeric and pour into molds.

Ingredients:
500 ml baked milk,
20 g gelatin,
10 tbsp water,
1 hot chocolate powder
5 tbsp Sahara.

Cooking:
Pour gelatin with cold water, leave to swell, then heat until completely dissolved. Heat milk, put sugar, stir and add gelatin. Pour off 100 g of milk, stir hot chocolate powder in it, mix thoroughly. Pour chocolate jelly into molds (up to half), let it harden. Then pour the remaining milk mixture over the chocolate jelly and put the molds in the refrigerator.

chocolate jelly

Ingredients:
500 g milk
75 g chocolate
3 tbsp vanilla sugar or regular sugar and a pinch of vanillin,
12-15 g of gelatin.

Cooking:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.

Ingredients:
600 ml freshly brewed strong coffee
100 g sugar (preferably brown)
150 cream 35% fat,
4 tbsp chocolate liqueur,
5 leaves of gelatin (or 25-30 g of gelatin powder).

Cooking:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Put the whole mixture on fire and slowly heat until the gelatin is completely dissolved. Remove from fire. Mix the remaining coffee with liquor, combine with the gelatin mixture and pour into molds. Place in refrigerator. Whip the cream until fluffy, put the frozen jelly on serving plates and put the whipped cream on top of the jelly. Bon Appetit!

Ingredients:
500 g of kefir,
4 tbsp vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.

Cooking:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and mix well. Pour into molds, put in the refrigerator to harden. Serve with bright jam.

Jelly from tea. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the pack), cool a little. Cut any fruit into cubes or slices, arrange on plates or molds, pour over tea and place in the refrigerator. Garnish with whipped cream before serving.

Ingredients:
700 ml of champagne,
75 g of powdered sugar,
3 tbsp liqueur,
5 leaves of gelatin.

Cooking:
Break the gelatin and put in a bowl, pour 4 tbsp. cold water and leave for 5 minutes. Pour 300 ml of champagne with sugar into a saucepan, put on fire and bring to a boil. Remove from heat, add gelatin along with liquid and stir until gelatin is completely dissolved. Cool, pour in the remaining champagne and pour into molds.

Speaking of jelly, one cannot fail to mention its "relative" - ​​mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, it must be cooled: place the dishes with the future mousse in a bowl of ice water, ice or snow and beat with a mixer or whisk.

Ingredients:
250 g apples
¾ cup sugar
15 g gelatin,
2.5 glasses of water
vanillin - to taste.

Cooking:
Cut the apples into thin slices, remove the seeds, cover with hot water and cook until soft. Pour the juice into another bowl, and wipe the apples through a sieve. Add sugar and dissolved gelatin to the juice, put on fire and bring to a boil, stirring constantly. Pour the chilled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass is formed. Pour into moulds, chill. In the same way, you can make mousse from any fruit or berry.

Ingredients:
500 g fresh plums,
5 tbsp Sahara,
2 egg whites
10 g gelatin.

Cooking:
Rinse the plums, remove the pits and soak in a little water. Wipe through a sieve, set aside the puree, and prepare a decoction with a little water from the unmashed residues and seeds. Strain the broth, dissolve the swollen gelatin in it. Add sugar, egg whites to the plum puree, put the dishes in a bowl of ice water and beat the mixture until a fluffy mass forms. Its volume should increase by 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and chill.

Jelly is useful, simple and beautiful. Bon Appetit!

Larisa Shuftaykina

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component has no taste and smell, so the finished dish will have the aroma of berries or fruits from which it is made. Dessert comes out very tasty, beautiful and healthy.

How to make jelly

Sweetness in the form of jelly is very popular all over the world, because it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These components help to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:

• Do not use aluminum containers for making sweets. In such dishes, the mass may darken and form a specific aftertaste.
• Adding a small amount of wine or lemon juice will help improve the taste of the dish.
• You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option is to put the container in a water bath.
• The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.

Many housewives buy ready-made powders, because it is easy to cook from them. The difference lies in the usefulness of the product. At home, you can come up with many options: the jelly base is made from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.

The product can be used as an independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright colored decoration element.

How to breed gelatin

An important part of the process of how to make gelatin jelly is the dilution of the thickener. The right proportions will help you quickly create a delicious dessert:

• It is important to maintain the correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
• It is necessary to pour the crystalline substance with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
• Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
• The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

It is better to make a sweet that has a natural taste and aroma in your own kitchen. The process of its preparation is not laborious, it does not take much time. There are a huge number of recipes for a dish, all this is due to the variety of ingredients that are suitable for use. As a basis, you can take jam, juice or compote.

How to make juice jelly

To prepare a juice-based jelly sweets, you will need the following components:

• fruit or berry juice - 1 l;
• gelatin - 4 tsp

How to make step by step gelatin jelly with juice base:

1. Pour gelatin crystals into a glass, fill with juice to the top. Leave for 20 minutes for the gelatin to swell.
2. Mix the substance with the rest of the liquid in an enamel bowl, place on fire. While the juice is heating, stir it. Wait until it begins to boil so that the crystals dissolve completely.
3. Pour the prepared transparent mixture into molds, cool at room temperature, refrigerate until completely solidified.

How to make fruit jelly

For a sweet dessert with fruit filling, you will need the following ingredients:

• food gelatin - 4 tsp;
• juice - 400 ml;
• fruits - to taste;
• granulated sugar.

Step by step instructions on how to make fruit jelly:

1. Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
2. Pour the juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
3. Pour half of the resulting substance into molds, add pieces of fruit. Then, fill everything with the remaining base.
4. Cool the dessert at room conditions, place in the refrigerator to solidify.

How to make jam jelly

The way to make jelly from gelatin with jam will require the use of components:

• water - 1 tbsp.;
• jam - 2 tbsp.;
• gelatin - 5 tsp

Technology, how to make jelly from jam:

1. Separate the jam syrup from the berries (if any). Dilute the first component with water.
2. Dilute gelatin according to package directions.
3. Place the swollen gelatin mass in a saucepan, heat until it becomes liquid.
4. Add jam syrup and berries, mix.
5. Distribute the finished substance into forms. Leave to harden in the refrigerator for a couple of hours.