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 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 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 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 the berries hot water, bring to a boil, remove from heat for 15-20 minutes, let it 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 lemon juice and take it off the fire. 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

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

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

Required products:

• liter of water;
• 40 grams of gelatin.

Cooking process:

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

jam recipe

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

Required products:

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

Cooking process:

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

Milk jelly with chocolate

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

Required products:

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

Cooking process:

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

Compote and gelatin

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

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

Required products:

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

Cooking process:

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

Cooking for a cake

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

• First of all, place the base of the cake in a mold so that the jelly that has not yet hardened does not run around the edges.
• Don't pour jelly on empty biscuit cakes, because they easily absorb everything into themselves. It is advisable to cover them with a light layer of cream, jam or jam and put them in the refrigerator for half an hour. Then the cake can be poured with a thin layer of jelly and allowed to harden. Only after that 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. IN beautiful shapes put a little curd mass, put chopped strawberries on the sides, and whole berries in the middle.
6. Pour all this with the remaining mass and put it in the refrigerator for at least a few hours so that the dessert freezes. After that, it can be served.

fruit jelly at home

fruit jelly you can cook with absolutely any fruit, based on your taste preferences, and also use berries and even syrup 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 we add cherry syrup and pears, skinned, without hard core, and cut into small pieces.
3. Pour the gelatin into a glass, pour in a little heated liquid and leave for a while until it swells completely.
4. After the allotted time, pour the gelatin into the mass, which is languishing over low heat, mix everything, heat for a couple of minutes, without bringing to a boil, and remove.
5. In prepared containers, first place pieces of pears, and then raspberries. Fill them with jelly and put them in the refrigerator for several hours.

Want to make fruit jelly at home but don't know what you need? We are ready to help you. We offer several interesting and simple recipes. We wish you culinary success!

We will talk about how to make fruit jelly at home a little later. In the meantime, let's look at the main features and beneficial features this delicacy.

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

What are the benefits of fruit jelly own cooking? The answer lies in its composition. One of the main elements is glycine. This is an amino acid that has a beneficial effect on joints and cartilage. After its entry into the body, attention and memory improve, as well as the psychological state of a person.

Gelatin, from which jelly is obtained, contains agar-agar. This substance brings enormous benefits to the intestinal tract. Another important element is pectin. It facilitates and accelerates the process of removing salts of heavy metals from our body.

Often used to make jelly fresh berries and fruits. They also contain useful material. So cook and eat this wonderful dessert. Below you will find several recipes.

orange jelly

1. Open the package of gelatin. Carefully pour the powder into a deep bowl. Pour in 200 ml of cold boiled water. We leave for 10 minutes.
2. Now let's start processing oranges. We wash them in running water. Squeeze the juice from the fruit into a separate bowl.
3. We do not throw away the peels. They need to be cut into large pieces. Then transfer to a saucepan. Pour in 1 liter of water. We turn on the fire. We are waiting for the moment of boiling. Turn down the fire to medium. The crusts should be boiled for 10 minutes.
4. What's next? We filter the water from the crusts. The resulting liquid should cool to room temperature. Next, pour the indicated amount of sugar into it. Put the swollen gelatin. We put the mixture on the stove. It must be brought to a boil. Add juice squeezed from oranges. Immediately remove the dishes from the stove.
5. Jelly is almost ready. We must distribute it among the bowls and send it to the middle shelf of the refrigerator.
6. After 5-6 hours, we take out orange jelly and treat the household. They will definitely appreciate your culinary skills.

Recipe for multilayer jelly "Rainbow"

Grocery set (for 10 servings):

• whipped cream - 1 cup (optional)
• 1 small pack of jelly in different colors (green, blue, red, and so on).

Cooking instructions

Step number 1. Take a baking sheet or a metal tray. We put it on the middle shelf of the refrigerator. What is the next step? On this tray (baking tray) we put clean plastic cups (5-6 pcs.).

Step number 2. We decided to prepare a multi-layer rainbow jelly. What does it mean? We need colors from red to purple. We breed the first portion of jelly. Pour the red powder into a bowl and pour cold boiled water. We do everything according to the instructions on the package.

Step number 3. Pour the resulting jelly into glasses. We put them in the refrigerator for 15 minutes. Whipped cream can be added if desired. But to get a "rainbow" it is better to refuse this.

Step number 4. We take out the cups and pour orange jelly into them. We send it back to the refrigerator. Let's take 15 minutes. We do the same with layers from each color of the rainbow. Top dessert can be decorated with whipped cream. How exactly? Just put a spoonful of cream in each cup. Our multi-layered jelly is ready to be served and consumed. Such a dessert can be called a masterpiece of culinary art.

Fruit and berry jelly

• 200 g strawberries;
• 0.5 l of fruit or berry juice (to your taste);
• 25 g gelatin;
• one glass of blackberries, blueberries and raspberries;
• ripe peaches - 2 pcs.

Cooking

1. We lay out on the table all the products from which the berry-fruit gelatin jelly will be prepared. The above berries and fruits are washed with tap water. Then they should be slightly dried. We remove the bones and ponytails.
2. Peaches cut into cubes, and strawberries - halves. Berries and chopped fruits are laid out in bowls or molds.
3. Pour the gelatin into a bowl. Pour 50 ml of juice. We leave for half an hour. Then pour into a small saucepan and warm, setting a slow fire. Don't forget to stir. When the gelatin is completely dissolved, remove the dishes from the stove. You don't have to wait until it boils.
4. Mix the dissolved gelatin with the remaining juice. What then? We mix these ingredients. Pour hot jelly into glasses, in which there are pieces of berries and pieces of fruit. We cool all this down a bit. Then we put it in the refrigerator for several hours. Compote can be used instead of juice. For example, apple or cherry.

Fruit juice jelly

• 1 tsp sugar;
• 25 g gelatin;
• 2 cups fruit juice (optional)

Cooking instructions

Step number 1. Pour 2 cups of juice into a small saucepan. You can take pineapple, orange or any other. We also pour gelatin there. We mix. We leave for 1 hour. During this time, the gelatin should swell well.

Step #2. Has the hour already passed? Then it's time to add sugar to gelatin. We put the saucepan with the contents on the fire. Stir the jelly until the sugar and gelatin are dissolved. We only need to warm the mixture, and not bring it to a boil. It is very important.

Step number 3. Remove the pan from the stove. Distribute the resulting jelly into pre-prepared molds. On their bottom, you can put a few berries or pieces of fruit. Filled jelly molds should cool at room temperature. Only after that we remove them on the middle shelf of the refrigerator. To prevent the jelly from absorbing the smells of other products, cover the molds with cling film.

Step number 4. After a few hours, you can get dessert. Carefully remove fruit juice jelly from molds. Put it on a dish. This dessert can be topped with two scoops of ice cream or whipped cream.

Another interesting option is jelly with sour cream and fruits.

• peaches - 2 pcs.;
• 150 ml of milk or syrup;
• 10-15 grapes;
• 30 g of gelatin;
• kiwi - 1 pc.;
• 500 g sour cream (low fat);
• one banana;
• 1-1.5 cups of sugar;
• some grated chocolate.

1. We lay out in front of us everything you need to get fruit jelly.
2. We take a small bowl. Pour gelatin into it. Pour cold water or milk. Mix well. There shouldn't be any lumps. Leave the gelatin to swell. This usually happens within half an hour. Then dissolve the gelatin in a water bath. Never let it boil! We make a minimum fire. Constantly stir the contents of the dish. When the gelatin dissolves, turn off the fire. Let our main ingredients cool down.
3. Let's get the fruit ready. We wash them. Then we clean from the skin, bones and so on. You can cut the fruit as you like - slices, rings or straws.
4. We send sour cream and sugar to a blender. We beat them. If you like it sweeter, you can add a little more sugar. Transfer the resulting mass to a bowl. We begin to slowly add gelatin to the mixture.
5. We take a metal or plastic form. We cover its bottom with cling film. Then we lay the first layer - slices of bananas or kiwi. Top with jelly. We put fruit again. Next comes the jelly. Alternate layers until the ingredients run out. If the fruit still remains, then they can be used as a dessert decoration. Or just eat.
6. Jelly with fruit is almost ready. It remains to send it to the refrigerator to solidify. This will take about 3-3.5 hours. We take out the jelly, put it on a plate, sprinkle with grated chocolate on top. Coconut flakes can also be used as decoration.

• Instead of food film Moist baking paper is fine.
• To speed up the process of making jelly, you need to use powdered sugar.
• Berries can be added to pieces of fruit. Or replace them completely.
• You can use cocoa powder to change the color of the jelly. Then you get a creamy chocolate dessert.

Kid's Kitchen

Above, we talked about how to get fruit jelly at home. We offer wonderful option for kids. The recipe for sweet jelly is extremely simple.

We will need the following products:

1. Wash the apples with water. Each fruit is cut into 8 pieces. We remove the bones and ponytails.
2. Transfer the apple slices to a small bowl. Pour in a glass of water. Boil fruit until soft. In a hot form, knead the apples into gruel. That's not all.
3. Add sugar to apples in a bowl. Bring to a boil.
4. The gelatin leaf should be soaked in cold water. Squeeze it out and send it to applesauce. We mix. We also add 1 tsp of lemon juice there. The resulting mass is carefully poured into a mold. We send the dessert to the refrigerator. We take out the sweet jelly when it completely hardens. This usually happens within 2-3 hours.
5. A dessert can be served to a child with cream or chilled (boiled) milk. He will certainly like a gentle and airy delicacy.

Finally

As you can see, making fruit jelly at home is not a problem. You just need to follow the instructions and recommendations contained in the article. As a result, you will get an original and mouth-watering dessert. Enjoy your tea!

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

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

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

Recipes for various types of jelly
In addition to simply filling fruit compotes with gelatin, you can play with the fillings and make this dessert interesting both in appearance and in taste!

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

Even a novice cook can handle gelatin, and a variety of ingredients will allow you to constantly experiment. Jelly cannot be called a dessert that can be pampered by unexpected guests, as it still takes time to prepare, but it is an excellent a budget option homemade treats that won't hurt your figure (depending on the topping you choose, of course).

If you decide to treat your household with delicious and delicate dessert then try to make jelly. The process of its preparation will not take you much time, and all necessary ingredients can be found in the refrigerator. In addition, jelly is considered very useful product containing a large number of nutrients. How to make jelly at home?

We have selected a few for you simple recipes cooking delicious jelly dessert.

What you need to know about making jelly at home?

To make jelly not only tasty, but also useful, when preparing it, you need to take into account the following nuances:

• if you are preparing jelly for small children, then use only natural products;
• the main component of jelly is gelatin - it must be pre-soaked;
• jelly can be poured into special molds or any dishes can be used, for example, glasses or glasses;
• if you are preparing a multilayer jelly, then each subsequent layer is poured when the previous one thickens;
• add a variety of fruits and berries to the jelly, you can also use honey, yogurt, jam, cottage cheese and milk.

How to make gelatin jelly: a classic recipe

As already mentioned, most often jelly is prepared using gelatin, since it is he who helps to maintain the shape and solidify the dessert. In addition, with gelatin, jelly is cooked much faster and easier. We bring to your attention a recipe for delicious fruit jelly.

Composition:

• gelatin - 3 tbsp. l.;
• water - 0.5 l;
• fruits and berries (at your discretion);
• sugar - 100 g.

Cooking:

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Composition:

• sour cream - 1 l;
• gelatin - 20 g;
• fruits and berries (of your choice);
• sugar - 100 g.

Cooking:

1. Gelatin, previously swollen, must be heated in a saucepan for small fire or in a microwave oven.
2. Sour cream with sugar should be beaten until homogeneous mass blender.
3. Whisking constantly, add gelatin to the sour cream. Mix everything well.
4. Fruits need to be washed, peeled and finely chopped, added to sour cream and mixed.
5. The resulting mixture is poured into molds and sent to the refrigerator until it thickens.

How to make jelly from jam?

Composition:

• 150 g of strawberry jam;
• 1 st. water;
• 15 g gelatin.

Cooking:

1. Gelatin should be poured with cold water and wait until it swells.
2. Remove from jam strawberry berries, and in the syrup you need to pour water and mix.
3. Boil the syrup over low heat, slowly adding gelatin.
4. When the gelatin dissolves, remove the pan from the heat.
5. Put the strawberries on the bottom of the molds and pour the syrup with gelatin.
6. When the syrup has cooled, the jelly molds should be placed in the refrigerator.

Recipe for multi-colored fruit jelly

Composition:

• gelatin - 40 g;
• powdered sugar - 1 tbsp.;
• 3 oranges;
• 6 kiwi;
• 2 bananas;
• creamy yogurt - 250 ml.

Cooking:

1. Peel the oranges and squeeze out the juice using a juicer.
2. Cut orange zest into small pieces and mix with yogurt.
3. We clean the kiwi, banana and beat with a blender (separately) until a slurry is obtained.
4. We dissolve gelatin in water, as in previous recipes.
5. Pour gelatin into yogurt and mix. The resulting mixture is poured into molds, filling only a quarter of them, and sent to the refrigerator.
6. As soon as the base hardens, add kiwi on top, pre-mixed with gelatin, and place it in the refrigerator again.
7. In this way, we make two more layers: orange and banana. The main thing is to wait until the previous layer hardens.

You can arrange the layers in any order, add other fruits or in between. different types jelly lay out the berries. On top of the jelly, you can sprinkle nuts or decorate with fruits.