How to make jelly. Multilayer jelly What can be made from jelly

21.12.2021Heading: Payment

A bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, and dairy products (kefir, sour cream, cottage cheese and milk) are used as a base. The treat can be served in portions or be 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 substances 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 is the most commonly found product in 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. The gelatin sheet can be poured with very large amounts of water as it can then be easily drained off. For powder or granules of the product, they usually take liquids 3-5 times more than the weight of gelatin.

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

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

Fruit juice jelly with gelatin

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

In the recipe for jelly from juice, 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 of gelatin.

Cooking technology:

Pour water into the thickener and leave to swell according to the recommendations on the package.
Sweeten the juice of fruits or berries to taste and send to the stove, wait for a boil and boil for ten minutes.
If the gelatin is already swollen, but there is still water, 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 have dispersed.
Pour the slightly cooled mixture into prepared molds. Garnish with fresh fruit if desired. Allow the dessert to freeze completely in the refrigerator.

Jam recipe

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

List of ingredients required for jelly:

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

Progress:

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

Cooking with sour cream

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

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

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

Priority of actions:

So that the sugar dissolves in the sour cream faster, and the gelatin does not curl up in lumps, take all the dessert ingredients out of the refrigerator in advance, allowing them to warm up to room temperature.
Beat the sour cream with a mixer into a fluffy mass, gradually adding vanilla and regular sugar.
When all the grains disperse in the dairy product, transfer a couple of tablespoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
Spread the sour cream jelly in the bowls and send to the cold until it solidifies. Some of the jelly can be dyed brown with cocoa and put into a mold, like a multi-colored dough when baking a Zebra pie. You can also make a flaky dessert by alternating fruits (anything other than kiwi and pineapple) and jelly.

Homemade milk jelly

The simplest milk jelly requires only three ingredients: 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 classic homemade milk jelly, take:

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

Preparation:

Put milk on fire and bring to a boil. Meanwhile, add sugar and vanillin to the yolks, grind everything until a homogeneous creamy mass.
Pour hot milk to the yolks with sugar, stir until smooth. Then put the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
Pour hot milk jelly into a prepared dry container 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 room for effective presentation.

How to make dessert from compote

As for the use of winter preparations for making summer desserts, you can make not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special taste to the dish.

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

500 ml of compote;
30 g of gelatin.

Cooking process:

Strain the compote to filter out fruits and berries. Pour out the required amount of liquid and pour gelatin over it. Leave the mixture alone for 30 minutes.
Then put the compote with gelatin on the fire and heat it, not allowing it to boil, until all the grains are completely dissolved.
Pour half of the jelly base into silicone muffin tins and send to the refrigerator, filling them to the middle.
When the jelly in the molds hardens, put the berries from the compote on it and pour the remaining jelly. Serve after completely hardening, taking out of the molds.

Kefir option

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 prepare a beautiful multi-colored treat using food dyes, but even without them you will be able to make a beautiful vanilla-chocolate jelly.

It will require:

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

Recipe step by step:

Beat kefir at room temperature with a mixer operating at medium speed, together with sugar and vanilla.
When all the crystals of the sweetener have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
For serving, take beautiful stemmed wine glasses. Fix them horizontally at an angle so that they can be half filled with liquid. Pour in the vanilla jelly with kefir and remove in the cold.
Melt a bar of chocolate in a steam bath and add the jelly to the second part, whisking the mass with a mixer. When the white part has hardened, place the glasses upright and fill them with chocolate jelly, after which the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can be prepared only on the basis of curd, 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 that looks more like a soufflé.

For curd jelly with a delicate creamy taste, take:

900 g soft dietary cottage cheese;
100 ml vanilla syrup;
20 g vanilla sugar;
16 g gelatin;
250 ml heavy confectionery whipping cream.

How to make gelatin and cottage cheese jelly:

Put the curd in a container of a suitable size, pour in the vanilla syrup and grind with an immersion blender until smooth. Next, add the prepared liquid gelatin and mix everything with a blender again.
Whisk the cooled cream until firm peaks with vanilla sugar. In order not to over-whip the cream and dissolve all the particles, sugar can be ground into powder in a coffee grinder.
Next, gently mix both masses (creamy and curd) with a spatula. Arrange in prepared containers and after hardening, you can enjoy the creamy curd tenderness.

Strawberry at home

In the strawberry season, it will be a big oversight not to try to make delicious jelly from juice and whole strawberries.

To prepare it you will need:

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

Cooking strawberry dessert as follows;

Strawberries, sort out, remove the stalks, rinse and dry on a paper towel. Squeeze the juice out of about half of the total number of berries.
Cover the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Then strain the broth, and gently arrange the berries in the molds.
Prepare gelatin using strawberry broth. Combine the loose thickener with strawberry juice and pour over the berries, and after waiting for everything to freeze, you can proceed to tasting.

Step by step preparation from cranberries

The recipe for jelly 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 grated berries do not succumb to the influence of 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 sugar;
500 ml of water;
10 g gelatin.

Cooking steps:

First, pour 100 ml of cold water over gelatin and safely forget about it for the next 30 minutes.
If using a frozen product, defrost cranberries, then rinse, dry and puree with a blender.
Rub the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and send it to the fire, and the mashed potatoes will be needed a little later.
Pour sugar into boiled water with oil cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
When the liquid cools down a little, introduce the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
Pour 2/3 of the liquid jelly into portioned dishes, without adding a few centimeters to the brim, and send it to the refrigerator until it solidifies.

In this case, you need to take:

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

Homemade Plum Gelatin Jelly Recipe Step by Step:

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

Cherry Jelly with Gelatin

This dessert looks like an expensive restaurant dish when poured into bowls and garnished with whipped cream and a cocktail cherry before serving. 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 sugar;
600 ml of water;
20 g of gelatin.

How to cook:

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

Do you want to make fruit jelly at home, but don't know what you need to do? We are ready to help you. We offer several interesting and easy-to-use recipes. We wish you culinary success!

general information

We will tell you about jelly at home a little later. In the meantime, let's look at the main features and useful properties of this delicacy.

So, it is something in between oriental sweets and Soviet compote. Both children and adults eat it with pleasure. Today in stores you can find a huge selection of jellies. But do not forget that such products contain a lot of dyes and other additives. It is best to make this dessert at home. It takes a minimum amount of time and ingredients from you.

What are the benefits of homemade fruit jelly? The answer lies in its composition. One of the main elements is glycine. It is an amino acid that has beneficial effects 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 tremendous benefits to the intestinal tract. Another important element is pectin. It facilitates and accelerates the process of removing heavy metal salts from our body.

Fresh berries and fruits are often used to make jelly. They also contain useful substances. So prepare and eat this wonderful dessert. Below you will find some recipes.

Required Ingredients:

1 liter of water;
gelatin - 1 sachet (20 g);
3 medium oranges;
a glass of sugar.

Preparation:

Recipe for multi-layered jelly "Rainbow"

Grocery set (for 10 servings):

Whipped cream - 1 cup (optional)
1 small package of jelly of different colors (green, blue, red, and so on).

Cooking instructions

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

Step # 2. We decided to make a multi-layered Rainbow jelly. What does it mean? We need colors from red to purple. We dilute the first portion of jelly. Pour the red powder into a bowl and fill it with cold boiled water. We carry out 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 it.

Step number 4. Take out the cups and pour orange jelly into them. We send it back to the refrigerator. We timed 15 minutes. We do the same with layers from each color of the rainbow. Top with whipped cream garnish. How exactly? Just put a spoonful of cream in each cup. Our layered jelly is ready to serve and enjoy. Such a dessert can be called a masterpiece of culinary art.

Fruit and berry jelly

Ingredient List:

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

Preparation

Fruit Juice Jelly

Products:

1 tsp sugar;
25 g gelatin;
2 glasses of fruit juice (optional)

Cooking instructions

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

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

Step number 3. Remove the pot from the stove. Distribute the resulting jelly into pre-prepared molds. On their bottom, you can put a few berries or pieces of fruit. The jelly-filled 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 take out the dessert. Carefully remove the fruit juice jelly from the molds. We 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 fruit

Ingredients:

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

Cooking method:

We lay out in front of us everything that is needed to get jelly with fruits.
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 in half an hour. Then dissolve the gelatin in a water bath. In no case do we allow it to boil! We make the fire minimal. Stir the contents of the dishes constantly. When the gelatin dissolves, turn off the heat. Let our main ingredients cool down.
Let's start preparing the fruit. We wash them. Then we clean it from the skin, bones, and so on. You can cut the fruit as you like - into slices, rings or strips.
We send sour cream and sugar to a blender. Beat them up. If you like sweeter, then you can add some more sugar. Transfer the resulting mass to a bowl. We begin to slowly add gelatin to the mixture.
We take a metal or plastic form. Cover its bottom with cling film. Then we put the first layer - slices of banana or kiwi. Cover with jelly on top. Put the fruit in 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 it.
The jelly with fruit is almost done. It remains to send it to the refrigerator for solidification. 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.

Kid's Kitchen

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

We need the following products:

5 g lemon juice;
0.2 kg of apples (any kind);
1 leaf of gelatin;
sugar - 30 g.

Practical part:

Rinse the apples with water. Cut each fruit into 8 pieces. We remove bones and tails.
Transfer the apple slices to a small bowl. Fill with a glass of water. Boil until the fruit is soft. While hot, knead the apples into gruel. That's not all.
Add sugar to the dishes to the apples. Bring to a boil.
Soak a leaf of gelatin in cold water. We squeeze it out and send it to Mix. Add 1 tsp of lemon juice there. Gently pour the resulting mass into a mold. We send dessert to the refrigerator. We take out the sweet jelly when it is completely frozen. This usually happens within 2-3 hours.
The dessert can be served to the child with cream or chilled (boiled) milk. He will certainly love this delicate 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!

Ease of preparation, the use of only natural and healthy ingredients, an original look - all this jelly homemade. You will also need jelly recipes if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary gelatinous dessert, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The base of the jelly can be different, it is she who gives the predominant taste of the jelly. The most commonly found fruit jelly. The gelatin-free fruit jelly recipe uses apples, since these fruits contain a lot of pectin, which causes the jelly to freeze. Otherwise, gelatin, pectin or agar is added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes a dessert such as fruit in jelly is also served. You can also make fruit jelly using jam. Fruit usually produces clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly, sour cream jelly are prepared from the same gelatin that is used to make other types of jelly. The preparation of milk jelly or jelly with sour cream is just as simple: they soaked the jelly, add it to warm boiled milk, stir, add vanillin, and set it to freeze in a cold place. As it hardens - your milk is ready jelly... The recipe with gelatin is one of the fastest and most affordable, gelatin hardens faster than, say, agar. By combining several multi-colored jellies, you can make a funny jelly broken glass. It can be fruit jelly of various colors and milk jelly. The glass is just like real glass, it is very tasty and children like it very much.

A common question is how to make gelatin jelly. The main thing here is to correctly calculate the proportions. For 1 part of gelatin, 8-10 parts of water should be taken. After the jelly has solidified, the excess water should be drained. If you are interested in how to make homemade jelly, the video is a good guide. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin dish should not be cold. And when the jelly hardens and you need to remove it from the dishes, you should put the dishes in hot water for a few seconds, then put your jelly... The photo recipe will show you how. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but agar should be taken 2 times less than gelatin. Finally, it should be noted that jellies are good for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal absorbents.

Mousse- the recipe that was presented to us, again, by the French pastry chefs. "Mousse" translates to foam, and making a mousse essentially boils down to whipping the various ingredients into a frothy state. With jelly, mousse is related to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites, glutinous semolina. There are also fruit and dairy mousses. Usually prepared cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream, butter, they will be more satisfying. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be prepared in an extraordinary way, decorating it with berries, nuts, candied fruits. After spending quite a bit of time and learning how to make mousse, you will close the question of a quick and tasty dessert for yourself. It will also be useful for you to learn how to cook mousse if you are planning a buffet or sweet buffet. This portioned dessert is as if created for such feasts. And of course, you can make healthy baby mousses. Recipes with photos will reveal to you all the secrets of making delicious and beautiful mousses.

Jelly is understood as a gelatinous dessert, which is prepared on the basis of fruit / berry juices or dairy products. Since you can make the most delicious jelly from gelatin, we offer you the best variations. You will decorate both festive and everyday tables.

# 1. Jelly from gelatin and juice: "classic"

water - 130 ml.
lemon - 1 pc.
juice (any) - 0.75 l.
granulated sugar - to your taste
gelatin - 30-35 gr.

Here's how to make jelly. A dessert made from gelatin and juice is considered a classic of the genre, and we'll start with it.

1. Combine water with gelatin, stir and leave. Timed a third of an hour, by this moment the grains should swell.

2. Pour the juice into a saucepan or microwave. Heat to a simmer, then pour it over the gelatin.

3. Stir in granulated sugar to your liking. Squeeze citrus juice, add too. Achieve uniformity from the ingredients.

4. After filling the mass into beautiful glasses, put the treat in the cold. Wait at least 3 hours.

# 2. Jelly from compote and gelatin

gelatin - 30 gr.
compote - 0.5 l.

Since the jelly is made from gelatin based on compote, we recommend repeating the technology at home.

1. Filter the compote so that there is no pulp from the berries. Warm up and combine with gelatin.

2. Timed a third of an hour, this time is allotted for the infusion and swelling of the grains.

3. If they do not dissolve, place the contents in a water bath and melt. Do not simmer.

4. Pour the jelly mass into individual molds or glasses. Let cool, then put in the cold and wait for solidification.

No. 3. Sour cream jelly with gelatin

vanillin - 1 pinch
granulated sugar - 90 gr.
sour cream - 0.35 kg.
gelatin - 12 gr.

Everyone will like sour cream jelly, the recipe involves cooking with gelatin.

2. Put the gelatinous composition in a water bath, heat until the particles dissolve. Do not simmer.

3. Combine granulated sugar with 50 ml. water and vanilla. Place on the stove, wait for the particles to dissolve and prepare the syrup. Remove from heat.

4. Let the sugar mass cool, then add sour cream and melted gelatin to it.

5. Stir the ingredients before making the jelly. The gelatin mass should become homogeneous. Next, pour it into portions and send it to the cold.

No. 4. Gelatin curd jelly

granulated sugar - 120 gr.
gelatin - 25 gr.
sour cream - 0.4 kg.
milk - 0.1 l.
cottage cheese - 0.4 kg.

Curd jelly has its own recipe with gelatin, let's consider it in more detail.

1. Prepare a saucepan. Pour gelatin into it, pour in milk. Timed for about half an hour, this period of time is allotted for the swelling of the grains.

2. After the specified time, place the container on the stove, heat it over a lazy fire. Do not under any circumstances allow vigorous bubbling. It is only necessary to facilitate the dissolution of the particles.

4. Pour the gelatin base carefully into the curd mixture. Dispense into containers and place in the cold. After a few hours, you can try.

No. 5. Milk jelly with gelatin

gelatin - 15 gr.
granulated sugar - 60 gr.
milk - 0.5 l.
vanillin - 1 pinch
water - 0.1 l.

Another interesting variation on how to make jelly. We offer to prepare a dessert with milk-based gelatin.

1. So, combine the gelatin with water and let it swell for half an hour.

2. Place the dishes with the ingredients in a water bath, let the grains melt. Intense bubbling should not be allowed.

3. When the mass is comparatively homogeneous, turn off the hotplate.

4. Heat the milk until bubbles appear, remove from the stove and add granulated sugar. Let the crystals dissolve.

5. Combine the gelatinous mass with hot milk, add vanillin, stir, leave in the kitchen.

6. Wait until the milk jelly cools down, only then transfer it to the cold. Here's a simple recipe for gelatin.

No. 6. Gelatin jelly with jam

gelatin - 50 gr.
jam - 0.25 kg.
water - 0.8 l.

When deciding how to make jelly, you should not bypass the variation of its preparation from gelatin and jam.

1. Put the jam in the specified amount into a saucepan, pour in the water. Install on the stove, wait for a boil.

2. Remove from heat, filter, only juice is needed. Set aside, go in for gelatin. Dilute it according to the instructions on the pack and leave it on for half an hour.

3. When the granules are swollen, place the composition in a water bath. It is necessary to achieve a state in which the particles dissolve.

4. Combine the gelatinous composition with the previously prepared juice. Again, send the mass to the fire, remove after the first bubbles appear.

5. Pour into molds, leave in the kitchen for a while. When the mass has cooled down, put it in the cold and wait for it to solidify.

No. 7. Jelly with gelatin in watermelon

gelatin - 30 gr.
medium-sized watermelon - 1 pc.

Watermelon jelly is distinguished by its original presentation, here is a recipe with gelatin.

1. Rinse the watermelon with a sponge with special care. Arm yourself with a sharp knife, cut in two.

2. Remove the pulp in any way you can, leaving about 0.5 cm closer to the peel.

3. Remove all seeds from the pulp; they are not required. This is easy to do by wiping it down with a sieve. Next, work the pulp with a blender.

4. How to make jelly: first prepare a solution of gelatin and water according to the recommendations on the pack. Leave to swell for half an hour.

5. Then heat on the stove until dissolved, but do not boil. Now add the jelly mass to the watermelon juice.

6. Pour the mixture into halves and cover with plastic wrap. Leave in the cold until it solidifies. When serving, cut the watermelon into slices.

No. 8. Cherry gelatin jelly for cake

granulated sugar - 60 gr.
cherry - 0.2 kg.
gelatin - 15 gr.
currants - 50 gr.
water - 0.3 l.

Jelly for the cake is made from gelatin with the addition of berries. Examine the recipe.

1. Take cherries frozen or fresh, most importantly, remove the seeds. Combine the cherry pulp with water, place on the stove and keep after boiling for 3-5 minutes.

2. Catch the fruit and set it aside. Pour granulated sugar and gelatin into the resulting liquid. Turn off the stove, stir until the grains dissolve.

3. Place cherries and currants on the surface of your cake. Pour over the prepared jelly base and wait for solidification.

No. 9. Cranberry Jelly with Gelatin

gelatin - 10 gr.
granulated sugar - 0.1 kg.
water - 0.1 + 0.4 l.
cranberries - 170 gr.

1. Before making the jelly, mix the gelatin solution and 0.1 l. water. Let the grains swell, it will take 35 minutes.

2. In the meantime, tackle the berry. It can be fresh or frozen.

3. Wash and pulp with a blender. Wipe with a strainer. Set aside the puree, you will need it later.

4. Combine the remaining cake with 0.4 l. water. Boil, add granulated sugar and wait for it to dissolve. Remove from stove.

5. Cool the compote slightly, then filter and mix with the gelatinous mass. If there are undissolved granules, warm up the composition a little.

6. Filter again using a sieve. Then add the previously set aside puree here. Pack in glasses, wait for solidification, garnish with whipped cream.

No. 10. Strawberry Gelatin Jelly

gelatin - 15 gr.
granulated sugar - 0.2 kg.
strawberries - 0.5 kg.
water - 170 ml.

Learn how to make delicious gelatin and strawberry jelly. This recipe excludes all questions.

1. Rinse the berries and remove the stalks. Leave on napkins to allow the liquid to glass. Divide the entire strawberry in half. Puree one part with a blender.

2. Sprinkle the berries from the second half with granulated sugar and cover with water. Place on the stove, simmer for 3 minutes after boiling.

3. Strain the resulting compote and combine with gelatin, let the grains melt. Place the berries themselves in molds.

4. Combine the puree obtained from the first half with gelatin. Pour over the berries and let the dessert cool in the cold.

We told in all the details how to make an unusual gelatin jelly. Follow the recipe you like to pleasantly surprise your family and to delight the kids.

Making fruit jelly is a fun process! Prepare this delicious fruit or berry dessert according to our recipes.

Gelatin - 1 tablespoon
Water - 1 tbsp. (200 ml)
Juice - 400 ml (it is better to take two types of juice, 200 ml each)
Sugar to taste
Fruit - optional

The surest way to make a good gelatin jelly is to read the instructions on the gelatin packaging. After all, the gelling properties of gelatin differ depending on the manufacturer and on the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatinous mass are fundamentally different.

This recipe suggests approximate rates based on the instructions for the specific powdered gelatin.

1 tbsp pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be packaged or prepared at home. There is no clear framework for the combination of types of juices, it all depends on your preferences. The only thing that will look more spectacular will be juices contrasting in color. But if you want to make one kind of jelly, this question should not worry you.

Pour juice (in this case pineapple) into a saucepan, add half of the gelatinous mass there. Taste, if the juice is sour, then add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Then pour the juice into containers and send it to the refrigerator until it solidifies. You can add pineapple slices or a slice to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

With the next layer, you need to do the same, pour cherry juice into the pan, add the rest of the gelatinous mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-set pineapple layer. Top can be decorated with berries or fruits.

It is ideal to decorate with those berries and fruits, the juices of which were used in the preparation of gelatin jelly. For example, in the pineapple layer it is worth lowering the pineapple pieces, and in the cherry layer - the cherry. This will not only decorate the dessert, but also define the type of jelly.

Recipe 2: how to make pear fruit jelly

You can prepare such a delicacy from pears of any kind, but softer fruits are still best suited, because they boil well. I also want to note that you can replace sugar and gelatin in this simple pear jelly recipe with gelling sugar (500 grams), then you can not add lemon with jelly at all.

Pear - 1 Kilogram
Sugar - 500 Grams
Edible gelatin - 5 grams
Lemon - 1 Piece

First you need to rinse the pears and lemon, wipe them, prepare the rest of the ingredients.

We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.

Add sugar to the pan and put it on low heat.

Simmer a pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should be juiced). After that, again make the smallest fire and continue to cook pears with lemon for 15-20 minutes, stirring occasionally.

After the time has elapsed, the resulting mass must be rubbed through a fine sieve or using a special device.

Next, soak the gelatin according to the instructions on the package. Pour the pear mass into the pan again, add the swollen gelatin and put the pan on low heat. Stirring the mass constantly, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. We pour the future jelly into sterilized jars and close them tightly with lids.

We make jars of jelly together, cover them with a towel and leave them until they cool completely.

Recipe 3: apple jelly with cinnamon for the winter

medium apples - 10 pcs.
lemon - 1 piece
granulated sugar - 2 cups
cinnamon -1 stick

Choose ripe apples of a not too sweet variety with sourness for cooking such jelly, rinse them thoroughly in cold water, remove the cuttings, cut into slices and remove the cores (you can skip this process). Rinse the lemon and cut it in half.

Pour quarters of apples into a deep and suitable volume (but not aluminum) pan, and send half a lemon there along with a small stick of fragrant cinnamon. Pour the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and simmer the apples for 45-60 minutes.

Now the filtering process will take place. Take another equally voluminous and non-aluminum pan, put a large sieve or colander with cheesecloth on top, send the contents of the pan with apples there. Over the next night, or just 8 hours, let the apples drip like this.

In no case do not press on the apples, otherwise the jelly will be cloudy, the fruits can only be mixed very lightly and very gently. After the specified time has elapsed, you can send small glass jars to the oven for sterilization and continue making apple jelly. As a result, your mass should be approximately the same as shown in the photo.

It's okay, if the strained juice after eight hours looks slightly cloudy, the process of further boiling will cope with this hut. We put the pan on the stove, having previously measured the volume of the pure liquid obtained: for about 600 milliliters of juice, you need to use 1 cup of sugar.

Pour the granulated sugar into a saucepan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and cooked.

Pour hot jelly into previously prepared glass jars of the same temperature, roll it up hermetically or tighten with the same sterilized lids. Leave the jelly at room temperature until it cools completely, and then put it in the refrigerator until it hardens, store the workpiece in the same place.

Recipe 4, step by step: apple jelly with gelatin

apples 500 grams
2.5 cups water
sugar ¾ glass
gelatin 15 grams
cinnamon to taste

Pour half a liter of water into a saucepan, add sugar there and heat, while stirring until the syrup drips from the spoon slowly.

We wash the apples and cut them into pieces together with the skin and a hard core with seeds, since they contain the substances necessary for the formation of jelly. After that, pour the apples halfway with water and put on fire and cook after boiling for half an hour, then pour the boiled apples into a saucepan with gauze through a colander.

Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. We measure the resulting juice using a measuring glass. And based on a liter of juice, add seven hundred grams of sugar, add sugar to our juice and set it to cook on the fire.

We must remove the foam that has appeared, and cook the syrup for about half an hour. Before you finish cooking the syrup, it must be checked for readiness: you need to drop a drop of syrup on a cold plate, if the drop has not spread and retained its shape, therefore, the jelly is ready and can be poured into jars.

Recipe 5: homemade orange jelly

Orange juice - 300 ml
Sugar - 30 g
Instant gelatin - 8 g

To make orange juice jelly, prepare the foods on the list. I used instant gelatin, if you don't have one, regular gelatin will work too, but it will require pre-soaking.

Pour orange juice into a small ladle. Add sugar. Heat the mixture over low heat, stirring constantly, until the sugar dissolves. Do not let the mixture boil, its temperature should not exceed 50 degrees.

Pour gelatin into a ladle and stir well so that there are no lumps.

Once the gelatin has dissolved, remove the ladle from the heat and strain the liquid into a cool bowl.

When the mixture has cooled to room temperature, pour it into portioned molds and refrigerate for 3-4 hours.

After 4 hours, the orange jelly is ready! You can serve it to the table sprinkled with chocolate or coconut.

Recipe 6: dessert - raspberry jelly with cognac

Lovers of tasty, healthy, juicy and aromatic raspberries will love the recipe for raspberry jelly with fresh berries. You will have to work hard for about 2 hours, but the effect is worth it - an exquisite delicacy made from fresh berries, a refined taste accentuated by cognac, a delicate aroma of a raspberry trail, this dish is for lovers of gourmet cuisine.

Fresh raspberries 150 g
Gelatin 5 g
White crystalline sugar 100 g
Lemon juice 2 tablespoon
Cognac 1 teaspoon

Wash the berries of fresh or thawed raspberries thoroughly, separate 2/3 of the berries, transfer to another container, preferably enameled and knead. To get raspberry gruel, you can, for example, use a rolling pin pestle.

Pour gelatin with 50 ml of cold water and soak.

Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, put in raspberries, cook over low heat or in a water bath. Cook for 30 minutes.

Add lemon juice and brandy to the boiling mixture, cook for 10 minutes.

Strain the hot jelly (for example, through cheesecloth or a sieve), then cool quickly. For example, you can put a bowl of jelly in a large pot of cold water. Pour the jelly into molds and refrigerate for 1 hour.

Remove the forms with berry jelly from the refrigerator, put them in warm water, carefully put the raspberry jelly on dessert plates, decorate with raspberries to your taste.

Recipe 7: canned cherry jelly

Tinned cherries 200
Water 250ml
Sugar 100
Gelatin 1 tbsp. lodges
Cherry juice 1 stack.

To make cherry jelly, we need foods such as cherries in their own juice, water, cherry juice, sugar and gelatin.

Dissolve gelatin in hot water.

Pour the cherry juice into a saucepan and set to warm up over low heat.

Punch the cherries with a hand blender.

We wipe the punched cherries through a colander, on which pieces of skins remain.

We are left with pure puree.

Add cherry puree and dissolved gelatin to a saucepan with heated cherry juice. We heat, but do not bring to a boil.

Pour 2/3 into glasses, and 1/3 let cool slightly and thicken, then pour into a blender glass and beat at the highest speed until we get an airy gelatinous foam. Pour the foam on top of the frozen jelly. We put it in the refrigerator.

We take out, decorate with berries and treat family and friends, bon appetit!

Recipe 8: strawberry banana jelly on agar

Very nice fruit jelly and fruit cake dessert.

ripe bananas - 2 pcs.
strawberries - 300 g
agar-agar powder - 1 tsp without a slide
water - 1 tbsp.
fresh mint - a few leaves
pink pepper - 3-5 peas

In a suitable deep saucepan, soak agar powder in clean cold water for at least 1 hour.

Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from the heat and leave to cool to a temperature of 50-80C. At this time, it is just convenient to make fruit and berry puree.

Cut about a third of the berries into longitudinal slices of approximately the same size.

Arrange the berries with the slices outward around the circumference of the culinary ring.

Leave some of the berries for decoration, whip the rest in an immersion blender with bananas until smooth. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) And then pour the mixture into the culinary ring.

Leave the jelly to cool at room temperature (a miracle will already happen here and the previously completely liquid mixture will solidify in the jelly), and then put the finished jelly in the refrigerator for cooling (it tastes better). Then carefully remove the ring.

Place the remaining strawberry slices in a circle on the finished jelly, garnish with fresh mint leaves, ground pink pepper and serve the strawberry-banana dessert to the table. Bon Appetit!

Recipe 9, simple: fresh peach jelly (with photo)

Peach jelly is a delicious and incredibly healthy dessert that will be eaten in a matter of minutes and will please both adults and children, it is not in vain that the peach was nicknamed "the king of summer". This recipe for fruit jelly with gelatin is quick, simple and straightforward.

water - 600 ml
fresh peaches - 2 pieces
gelatin - 20 gr
sugar - 3 tablespoons