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 recipes jelly that 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.

Compound:

• 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.

Compound:

• 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.

Compound:

• 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? It is considered such a delicacy curd jelly. And if you pour it with syrup and decorate with berries, you get a real culinary masterpiece!

Compound:

• 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.

Compound:

• 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.

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

chocolate jelly

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

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

Strawberry jelly

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

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

grape jelly

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

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

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

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

Jelly with condensed milk

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

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

Milk jelly with cocoa

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

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

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

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

Ryazhenka jelly with dried apricots

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

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

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

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

Milk jelly with chocolate

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

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

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

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

Jam jelly

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

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

Jelly bird's milk

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

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

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

Video: 3D flowers in jelly

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 very useful product, You know? Some experts in healthy eating believe that jelly and marmalade are extremely useful 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 a 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's 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 gelatin solution, it must be poured cold water from the calculation: for 1 part of gelatin - 8-10 parts of water and leave for an hour to swell. Then put the dishes with gelatin on 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 to plum puree egg whites, place the bowl in a bowl of ice water and beat the mixture until fluffy. 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

If you have a sweet tooth, then most likely one of your favorite treats is gelatin jelly in all its varieties. It's not only delicious dessert but also useful. 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:

berry

Ingredients:

• 100 g berries (raspberries or strawberries)
• 3-4 tbsp Sahara
• 12-15 g gelatin
• ½ tsp citric acid
• 400-500 g water

Cooking:

1. Pour the berries with half the norm of sugar and leave in a cool place for 2 hours, mix several times.
2. Drain the resulting juice and refrigerate, pour hot water over the berries and bring to a boil.
3. Remove from heat and let steep for 15-20 minutes.
4. Strain the broth, add the remaining sugar to it and bring to a boil.
5. Mix gelatin prepared in advance with syrup, stir, pour in juice from berries and citric acid, pour into molds.

Lemon

Ingredients:

• 1 lemon
• 1 cup of sugar
• 25 g gelatin
• 3 glasses of water

Cooking:

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

orange

Ingredients:

• 1 orange
• ½ cup sugar
• 15 g gelatin
• 1.5 cups of water

Cooking:

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

Cherry

Ingredients:

• water - 450 ml,
• instant gelatin - 1 tbsp. a spoon,
• cherry - 15-20 pcs.,
• sugar (or powdered) - 2 tbsp. spoons.

Recipe:

1. Prepare the cherry. De-stone, wash or defrost if needed.
2. Pour water into a saucepan and add cherries. Boil compote over medium heat. Turn off the heat 5 minutes after boiling.
3. Pour 100 ml of compote into a saucer.
4. Add gelatin and stir well until dissolved.
5. Pour in powdered sugar or sugar and mix well again.
6. Combine the gelatin mass with the remaining compote, mix. Pour the mixture into molds or glasses and refrigerate until the jelly is completely set.

strawberry

Ingredients:

• 300-500 g of fresh strawberries (below, its quantity will be specified);
• sachet of Dr.Oetker gelatin 10 g;
• 200-300 ml of pure water;
• sugar to taste (from 2 to 4 tsp).

Recipe:

1. To make jelly, we need juice. And you need to get it from fresh strawberries. This can be done in two ways. The fastest way is to squeeze the juice with a juicer. At the same time, even if you strain the juice through a mesh or gauze, it remains thick, and the jelly will not turn out transparent. However, we will get an interesting visual effect - as if “clouds” will appear in the jelly. This also affects the taste and texture - the structure becomes less vitreous, and the child and I like this option the most, it turns out more “strawberry”, or something. However, we also use transparent jelly - it's just that it is considered a completely different dish.
2. So, to make jelly with pulp, you need to squeeze the juice with a juicer or press. To get 300 ml of juice, I had to squeeze 300 g of strawberries. By the way, the cake from the juicer is quite juicy and fragrant, and even well crushed ... Feel free to cook a jar of jam from it or use it to make a dessert. It went great with our ice cream.
3. For transparent jelly, we act in a different way: we fill 500 g of strawberries with sugar and set aside for several hours or overnight so that the juice stacks. After that, it is enough to clear the juice of seeds by filtering it through a mesh or gauze folded in several layers. However, the seeds do not bother us at all, so I do it with them. We get a transparent, beautiful, luminous strawberry juice.
4. Further, we act in the same way for both types of juice.
5. Taste and add sugar to taste.
6. Further, it is desirable to act exactly with the recommendations of the gelatin manufacturer, although usually they differ little from each other. The main thing is that the contents of the sachet should be designed specifically for 500 ml of liquid.
7. Pour gelatin into the diluted juice and mix thoroughly. Let it swell for 10 minutes.
8. Then we place a container with juice and gelatin on a minimum fire and, with constant stirring, cook until the gelatin dissolves. Temperature control is important! Jelly should not be heated to more than 60 degrees! However, at a minimum heat on the smallest burner, with stirring, gelatin simply must dissolve at much lower temperatures.
9. We filter our jelly through gauze or mesh folded in two layers.
10. Pour into molds and leave to cool at room temperature.
11. When it has completely cooled down, put it in the refrigerator. In a few hours, the dessert will grab well, and it can be served at the table.
12. What to add? Yes, anything! Chopped fresh strawberries, whipped cream or ice cream. And in the "pure" form, it is very well in demand!
13. Bon Appetit! I am sure that after such a culinary experience, you will not look in the direction of powdered strawberry jelly again!

Juice jelly

The recipe for this delicious dessert consists of:

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

Cooking method

1. First 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.
2. Remove from the stove, pour in the juice slowly, stirring at the same time (so that there are no lumps). Pour our yummy into molds and let cool. Bon Appetit! Read more:.

From gelatin with the addition of 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. Ready!

Gelatin with yogurt

Ingredients:

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

To cook 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.

Curd with gelatin

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. V large glass or a bowl, put the berries with gelatin and put in the refrigerator. Then add cottage cheese and put it back in the fridge.
5. If you want, you can also decorate with berries.

Delicious jam with gelfix

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 strawberries and wash under 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.
4. Treat yourself and loved ones in winter! delicious jam with gelfix. Read more:.

Gelatin with juice

For this delicacy, we need:

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

Easy to prepare:

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).

Products:

• 750ml milk
• 2 bananas
• 30g gelatin
• 2 tbsp Sahara
• vanilla sugar to taste
• 50-70g grated chocolate for decoration

Cooking:

1. In a blender, beat milk, sugar and 1 banana. Cut the banana into pieces first. If you like the flavor of vanilla, then add vanillin on the tip of a knife to the milk-banana mixture. so homemade milk jelly with bananas and chocolate will acquire a subtle, but such an attractive vanilla aroma.
2. Next, dilute the gelatin according to the instructions on the package. Let it thicken.
3. Enter gelatin into the milk-banana mass. It is best to do this through a medium-sized sieve, so that undissolved pieces of gelatin do not get into the dessert. Beat for 3-5 minutes to obtain a smooth, uniform consistency.
4. Cut the remaining banana into small thin small strips and fold them on the bottom of bowls or portioned glasses. Pour the milk-banana mixture into these molds. Garnish with grated chocolate and refrigerate for 2-2.5 hours to set.

TOclassicalemoloexact

Products:

• milk - ½ liter
• water - 100 ml
• sugar - 3 tablespoons
• gelatin - 1 tablespoon
• vanillin - on the tip of a teaspoon

Cooking:

1. It is necessary to pour gelatin with boiled water, the temperature of which should be slightly higher than room temperature. Within half an hour, the gelatin will begin to swell.
2. Put a saucepan with milk on the fire and, without letting the milk boil, remove from the stove. Pour sugar into milk.
3. Once again, put the saucepan on the fire, bring the milk to a boil again and remove it again. Introduce gelatin into the milk, from which you must first drain the excess water, stir constantly.
4. Leave the milk with gelatin on the table to cool the mass.
5. Add vanillin (the amount depends on your taste), mix.
6. Strain the future dessert through a sieve immediately into molds so as not to waste the mixture, pouring it from one dish to another.
7. Put the filled molds in the refrigerator (not in the freezer!) And get it out only when it hardens.
8. To carefully transfer the jelly to a plate, the dessert molds must be dipped in hot water for a couple of seconds. There is no need for this procedure if you plan to serve the dessert in the bowl in which it froze.
9. Garnish with fruit slices if desired.

• In order for your jelly to be delicious, you must follow a few simple rules.
• It is undesirable to cook jelly in aluminum dishes, as it may 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.
• You can add a little wine or lemon juice to the jelly, while its taste will become more saturated.
• 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 you should first rinse it with cold water, pour it 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.

fruit jelly is the taste of childhood. Jelly candies, ice cream with jelly cubes, jelly gums, and, of course, jelly as an independent dish.

Everyone remembers what it is: a soft, gelatinous mass with an elastic texture unlike anything else, which is achieved by adding gelatin.

Despite everything, some citizens still believe that jelly is a harmful and high-calorie powder dish diluted with water, although in fact this dessert, if prepared according to a recipe, is one of the most useful and digestible by the human body.

And among the ingredients for its preparation, most of them are natural products. As a rule, these are a variety of berries and fresh fruits, but juices are often used in the recipe. In this recipe, we will look at just such recipes.

The classic way to make fruit jelly

“Classic” jelly recipes dating back to old Europe are freshly squeezed juices mixed with sugar, boiled and canned.

The reason for this is well known: in those days, gelatin, as a natural culinary component, did not yet exist, and therefore, cooks used the natural properties of certain berries and fruits - for the most part, these were juices of a number of fruits with pectin.

So, for example, the most popular ingredients for classic jelly there were such berries as: blackcurrant, blueberry, lingonberry, wild strawberry, cherry, currant and others.

By the 20th century, the mass production, distribution, and availability of gelatin allowed cooks to make jelly from virtually any ingredient, incl. no fruit at all.

However, it is fruit jelly that is considered the most canonical and well-known variant of jelly. The recipe for its preparation Withparticipation of gelatin is no longer as primitive as the old recipes. And now you will learn how to cook such jelly. Cooking time: 60 minutes (average).

Ingredients:

• Large red apple and pear
• A handful of fresh berries: strawberries, strawberries, or cherries
• Three tablespoons (tablespoons) of gelatin
• Half a cup of granulated sugar

Cooking:

The completely dissolved gelatin mass must be mixed with sweet syrup, and then allowed to cool. When everything is ready - pour the jelly mass into molds, over fruits and berries. Place the dessert in the refrigerator 4-5 hours and the best is for the whole night.

In the morning you can enjoy the legendary dessert, both natural and homemade..

fruit jelly recipe to keep fit

How to make a delicious dessert with sour cream?

There are many jelly recipes that are radically different from each other and similar in only one invariable aspect: gelatin is used as a component in each individual recipe.

Since the potential of gelatin and its culinary application were discovered relatively recently, for a long time such dishes as, for example, “milk jelly” were impossible - after all, everyone knew that jelly is a fruit dessert.

Now, thanks to the addition of gelatin, we can prepare a jelly treat without any fruit at all (although there is an opinion that it is not very tasty without fruit at all). And we will consider one of these recipes below. Total cooking time: 5-6 hours.

Ingredients:

• Fresh sour cream of medium fat content - 300-350 grams
• Sugar - 100 grams
• Vanilla sugar - half a teaspoon
• 20-25 g gelatin
• Optional: juice from fruits or berries. You can also use plain water
• handful of prunes

Cooking:

You can also use the same container in which you prepared the jelly as a form - accordingly, this container must be placed in the refrigerator. At the same time, having pulled out the container from the refrigerator, it should be lowered to ten to fifteen seconds into a bowl of hot water so that the jelly can be pulled out of the heated container.

Jelly is served with fresh berries or pieces of fruit, decorated with sweet sprinkles, powdered sugar and similar confectionery additives.

Video recipe for delicious mulberry jelly

Fruit puree jelly - what do you need for cooking?

Total cooking time: it takes several hours to cook completely, of which yours - about half an hour.

Ingredients:

• Sugar - 40 grams
• 100 grams of fresh fruits or berries: apples, pears, cherries, strawberries, strawberries, etc.
• Gelatin - 5 g
• Optional: Whipped cream - 50 g
• Optional: confectionery spices and spices: vanilla, cinnamon, nutmeg

Cooking:

However, too much sugar can really spoil the taste of an already very sweet jelly. Important when working with spices moderation.