Prepare jelly from gelatin. Delicious jam dessert

Delicate, aromatic, delicious fruit jelly is the dream of most sweet tooths. Any housewife can prepare this sweet delicacy at home. If you think you don't have enough experience, cast aside all doubts. Learn how to make jelly.

How to prepare the base

Gelatin jelly will turn out tasty and harden well only if you properly prepare the gelling product. Listen to the advice:

The packaging always indicates how much gelatin is needed for a certain amount of liquid. Don't violate these proportions.
A lack of gelatin will not allow the mass to harden well, and its excess will give an unpleasant gluey taste to the delicacy.
Use any cookware except aluminum. This way you will prevent the appearance of unpleasant color and taste.
Pour the contents of the bag into a bowl, add cold water and be sure to stir well.
Leave the mixture to swell for half an hour to an hour. Stir the contents a couple of times.
When the gelatin swells, place the bowl in a water bath so that all the lumps completely dissolve.
Cool the mixture slightly. The jelly base is ready.

A frozen fairy tale

To prepare this wonderful dessert at home, you will need other ingredients:

fruit syrup from fresh or canned fruit;
milk or cream;
sour cream;
coffee;
melted chocolate;
sugar;
citric acid;
table wine;
lemon or orange zest;
pieces of fruit.

Tip: if you use fruits or berries, put them in a bowl, add sugar, and let them sit until the juice comes out. Use this syrup to make a delicious cold dessert. Good jelly is made from raspberries, strawberries, cherries, oranges, and lemons.

Serve the delicacy in transparent bowls, glasses, glasses. A dessert consisting of several layers looks interesting.

There are special molds for jelly. Pour warm jelly into a container. When the mass has completely hardened, lower the mold into hot water for 2-3 seconds so that the contents come away from the walls, turn over and place on serving plates or a dish.

Sun in a glass

A fragrant orange dessert will refresh you on a hot day and give you moments of taste pleasure. A pleasant color will lift your spirits.

What you need:

Big orange.
15 g gelatin.
Half a glass of sugar.
One and a half glasses of water.

Cooking steps:

Prepare gelatin as described above. While it is swelling, wash the orange and peel it. Don't throw away the zest.
Cut the juicy slices into thin pieces, add half the sugar. Wait until the juice appears. This process will take about 30 minutes.
Don't waste time and prepare sugar syrup. Pour water into a saucepan, add the rest of the sugar and grated zest. Boil.
Pour in the prepared gelatin and orange juice in a thin stream. Add citric acid at the very tip of the knife. Strain the mixture immediately.
Pour the warm mixture into glasses in a thin (1-2cm) layer and let it harden. Arrange the orange slices beautifully on top and carefully pour in the remaining jelly mixture.
Place in the refrigerator (on the bottom shelf) for final hardening.

Raspberry Paradise

A bright dessert with a delicious taste does not contain dyes and preservatives, which are found in the semi-finished product from bags. You can make raspberry jelly from fresh or frozen berries.

One and a half glasses of raspberries (preferably fresh).
Sweet peaches – 3 pieces.
Half a glass of sugar
Water – one and a half glasses.
Gelatin – 1.5 tbsp. l.
Dry white wine – a glass and a quarter.
Mint leaves for decoration.

How to make a delicious dessert:

Add 2 tbsp raspberries. l. sugar - let the juice stand out.
Prepare the syrup: boil a glass of wine, sugar and water for 2 minutes.
Add the peaches cut into halves and simmer for another 2-3 minutes. Take them out, peel them, and put them in a cool place.
Add raspberries along with juice to the prepared syrup. Cook the mixture for about 5 minutes. Cool and rub through a sieve.
Attention: pour gelatin with wine, not water.
Pour gelatin solution into hot raspberry syrup. Mix everything.
Place the prepared delicacy into glasses or bowls and refrigerate for 5-6 hours.
Decorate the finished dessert with chopped peaches, mint, and raspberries.

Dessert Rainbow

Multi-colored layers of delicious delicacy prepared on a gelatin base will delight both adults and children. Making this dessert at home is easy. Choose a day when you are not in a hurry, because jelly does not like rush.

Dessert ingredients:

A kilogram of full-fat sour cream or 750 ml of heavy cream.
One and a half cups of granulated sugar
2 full spoons of cocoa.
Half a packet of vanillin or a bag of vanilla sugar.
A tablespoon of lemon juice.
Half a liter of cherry syrup. The juice from canned cherries is very tasty.
6-7 tbsp. gelatin.
Water – 3 glasses.

Cooking process:

Prepare gelatin in a way you already know. Divide the liquid into three parts: two equal, one slightly larger. You use it for the fruit layer.
Place the cream or sour cream in two bowls. Pour cocoa into the first, vanillin or vanilla sugar into the second.
Whisk the contents of each container until the crystals are completely dissolved. Choose low (1st or 2nd) mixer speed.
Pour the gelatin solution into each bowl and whisk a little more.
Add sugar and lemon juice to the cherry syrup.
Take a transparent dessert bowl and pour in the chocolate layer. Fill a third of the volume. Cool, let it harden in the cold.
The next layer is creamy or sour cream. Pour the jelly with a spoon so that there are no holes in the bottom layer. The volume is the same. Leave it to freeze again in the cold.
Top layer. Pour the cherry syrup with a spoon, just like the previous one. Place containers with dessert in the cold and leave until completely frozen.
The finished delicacy can be served in the same container in which it froze. If the containers are quite flat, dip them in boiling water for 1-2 minutes, turn them over and place the frozen pyramid on plates.
The colorful towers are not only beautiful, but also very tasty. Show your imagination and decorate the cold dessert with mint leaves and cherries.
Dip the wet edge of the glass into sugar. This will create a frozen fringe that resembles snow.

Coffee fantasy

Do you like coffee? But when it’s hot, do you want something cold with a coffee taste? At home, you can prepare not only fruit jelly, but also a dessert with a rich coffee aroma. Prepare it delicacy can be done quickly enough.

To make coffee jelly you will need:

Strong coffee – 0.6 liters.
Chocolate liqueur – 3-4 tablespoons.
High fat cream – 150 ml.
Granulated sugar – 100-150g.
Gelatin – 30g.

Sequence of actions:

Pour 150 ml of coffee into a bowl, add all the gelatin, stir. After half an hour, add sugar and 150 ml of coffee to this mixture. Stir, dissolve all lumps in a water bath. Don't boil!
Combine the rest of the coffee and liqueur and pour into the hot mixture.
Immediately pour into glasses or bowls.
When the coffee dessert has hardened well, squeeze the whipped cream on top. If desired, add a couple of mint leaves.

Jelly made from a natural thickener - gelatin - refreshes and invigorates. The fruit treat does not contain harmful dyes or stabilizers. Prepare this delicate dessert just once, and you will see that everyone who tastes it will ask for more. If you invent your own unique recipe, share it.

Tell me how to make jelly? Previously, I always bought myself preparations in bags, but now I became a mother. The baby has already grown up and I want to try to give him a little, what if he likes it? Of course, semi-finished products are not an option for a child, so I decided to make it myself, but all I know is that you need gelatin.

Jelly is one of the most favorite desserts for both adults and children. In addition to being very tasty, jelly is also healthy. Gelatin and its constituent components have a beneficial effect on the functioning of the intestines, and also supply our body with such an essential amino acid as glycine, which strengthens cartilage tissue and joints. In this regard, the sweet delicacy is recommended for children and elderly people - the former are growing, and the latter need support.

Store-bought jelly in bags cannot be compared to homemade jelly made from natural products and without any dyes or preservatives, so many housewives are interested in the question of how to make jelly. It often happens that instead of a homogeneous structure, you get pieces of undissolved gelatin or it does not harden at all.

To get a truly tasty and beautiful jelly, you need to follow the proportions of water and also introduce gelatin correctly.

Features of gelatin dilution

We all know that gelatin is sold in bags and comes in the form of granular powder. However, this does not mean that it needs to be added to the workpiece in this form.

Gelatin should be added last and diluted before doing so.

This is done like this:

First, pour the contents of the bag into a separate container, add a small amount of cold water and leave for 10-15 minutes. During this time, the granules will swell and the gelatin will turn into a viscous thick mass.
Now heat the swollen gelatin over low heat, without bringing to a boil.
When the mass becomes liquid, it can be added to the jelly. If by chance the workpiece overheats, you need to let the gelatin cool, but without allowing it to become thick again.

Since diluted gelatin cannot be further heat-treated, it is better to immediately use boiled water.

What can you make jelly from?

As has already become clear, the main ingredient of jelly is gelatin. Almost all products available in the kitchen can be used as fillers (except vegetables, of course), namely:

fruits;
fresh fruit and berry;
yogurt;
sour cream;
chocolate;
condensed milk;
candied fruit;
jam.

Simple cherry jelly recipe

This refreshing sweet and sour dessert is very easy to make. To do this, remove the seeds from a glass of fresh seeds (their number can be increased if desired, then the jelly will simply be thicker due to the berries), pour 450 ml of water over them and cook the compote, adding 2 tbsp during the cooking process. l. Sahara.

Pour about 100 ml into a separate bowl, and when the drink has cooled, dilute 1 tbsp. l. gelatin. Add the mixture to the remaining compote, pour into molds and put in the refrigerator for a couple of hours.

How to make three-layer striped jelly from natural products - video

Do you 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 easy-to-follow recipes. We wish you culinary success!

General information

We'll talk about making jelly at home a little later. In the meantime, let's look at the main features and beneficial properties of this delicacy.

So, it is something between oriental sweets and Soviet compote. Both children and adults eat it with pleasure. 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 need a minimum amount of time and ingredients.

What are the benefits of homemade fruit jelly? 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 tissue. After it enters the body, attention and memory, as well as the psychological state of a person, improves.

The gelatin from which the jelly is made 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 heavy metal salts from our body.

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

Required ingredients:

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

Preparation:

Recipe for multi-layer jelly “Rainbow”

Food set (for 10 servings):

whipped cream - 1 cup (optional);
1 small package of jelly in different colors (green, blue, red, etc.).

Cooking instructions

Step No. 1. Take a baking sheet or metal tray. Place it on the middle shelf of the refrigerator. What is the next step? Place clean plastic cups (5-6 pieces) on this tray (baking tray).

Step No. 2. We decided to prepare multi-layer 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 packaging.

Step No. 3. Pour the resulting jelly into glasses. Place them in the refrigerator for 15 minutes. You can add whipped cream if desired. But to get the “rainbow” it is better to refuse this.

Step No. 4. Take out the cups and pour orange jelly into them. Place it in the refrigerator again. We time it for 15 minutes. We do the same with layers of each color of the rainbow. The dessert can be decorated with whipped cream on top. How exactly? Just put a spoonful of cream in each glass. Our multi-layer jelly is ready to serve and further use. This dessert can easily be called a masterpiece of culinary art.

Fruit and berry jelly

List of ingredients:

200 g strawberries;
0.5 liters 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 No. 1. Pour 2 cups of juice into a small saucepan. You can take pineapple, orange or any other. Add gelatin there. Mix. Leave for 1 hour. During this time, the gelatin should swell well.

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

Step No. 3. Remove the pan from the stove. Distribute the resulting jelly into pre-prepared molds. You can put a few berries or pieces of fruit on their bottom. The molds filled with jelly should cool at room temperature. Only after this do we put them on the middle shelf of the refrigerator. To prevent the jelly from absorbing the odors of other products, cover the molds with cling film.

Step No. 4. After a few hours, you can take out the dessert. Carefully remove the fruit juice jelly from the molds. Place 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.

Ingredients:

peaches - 2 pcs.;
150 ml 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 sugar;
a little grated chocolate.

Cooking method:

We lay out in front of us everything you need to make jelly with fruit.
Take a small bowl. Pour gelatin into it. Pour in 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. Under no circumstances should we allow it to boil! We turn the fire to minimum. Constantly stir the contents of the dishes. When the gelatin dissolves, turn off the heat. Let our main ingredients cool.
Let's start preparing the fruit. We wash them. Then we remove the skin, seeds, and so on. You can cut the fruit however you like - into slices, rings or strips.
Place sour cream and sugar in a blender. Beat them up. If you like it sweeter, you can add a little more sugar. Transfer the resulting mass into a bowl. We begin to slowly add gelatin to the mixture.
Take a metal or plastic form. Cover its bottom with cling film. Then we lay the first layer - pieces of bananas or kiwi. Cover the top with jelly. Add fruit again. Next comes the jelly. Alternate layers until the ingredients run out. If there are still fruits left, they can be used as a dessert decoration. Or just eat it.
Jelly with fruit is almost ready. All that remains is to put it in the refrigerator to harden. This will take about 3-3.5 hours. Take out the jelly, put it in a plate, sprinkle grated chocolate on top. Coconut flakes can also be used as decoration.

Children's kitchen

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

We will need the following products:

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

Practical part:

We wash the apples with water. We cut each fruit into 8 parts. Remove seeds and tails.
Place the apple slices in a small bowl. Fill with a glass of water. Boil the fruits until soft. While hot, mash the apples into a paste. That's not all.
Add sugar to the apples in the bowl. Bring to a boil.
The gelatin leaf should be soaked in cold water. We squeeze it out and send it to Stir. Add 1 teaspoon of lemon juice there. Carefully pour the resulting mass into the mold. Place the dessert in the refrigerator. We take out the sweet jelly when it has completely hardened. This usually happens within 2-3 hours.
For a child, dessert can be served with cream or chilled (boiled) milk. He will certainly enjoy the tender and airy delicacy.

In conclusion

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 delicious dessert. Enjoy your tea party!

Probably every housewife knows that gelatin is widely used in cooking. It is added to jellied meat, jellied meat, and a variety of desserts are prepared on its basis. Jelly is no exception.

We have known the taste of this delicacy since childhood. Today, thanks to the experiments of many culinary experts, there are hundreds of recipes for this product that will surprise even the most demanding gourmets. How to make gelatin jelly at home

How to prepare the base and dilute gelatin

Jelly is a delicious dessert that is enjoyed not only by children, but also by many adults. Gelatin, which is part of it, helps the dessert acquire a frozen structure. The consistency of the jelly directly depends on the amount of gelatin.

Fans of “quivering” desserts need to dilute about 20 grams of the component per 1 liter of water. If you need to cut it with a knife, then the amount of substance must be increased by 2.5 times for the same volume of water. Please note that you shouldn’t add too little of it either, otherwise your dessert simply won’t harden.

After the gelatin swells a little, it must be placed on low heat. A water bath is also suitable for this. While the liquid is heating, stir it constantly and watch the gelatin, it should completely dissolve.

Then remove the container from the heat and allow it to cool at room temperature. After this, place the future jelly in the refrigerator for at least 4 hours.

There are several rules that should be followed when diluting gelatin:

Do not boil gelatin under any circumstances, otherwise it will not become thick;
Avoid using aluminum cookware when heating gelatin; the result will be a dark color and an unpleasant taste;
To avoid lumps when diluting the product, heat the container with water. If they do form, you can strain the liquid through a sieve;
Do not put gelatin jelly in the freezer, otherwise it will turn into crystals;
You can add a variety of components to diluted gelatin, including fresh fruits, just do not forget to chop them first.

Simple basic recipe

In order to prepare classic gelatin jelly, you will need a minimum of ingredients - the gelatin itself and water. Pour the indicated amount of gelatin (about 3 standard packs) into a cup and fill it with water at room temperature. Leave for 40-50 minutes to swell.

Don't forget to stir it about every 10 minutes. Then pour the resulting infusion into a saucepan, add water to it and start heating over low heat.

Do not leave the container unattended and constantly stir its contents. After everything has dissolved, remove the compote from the heat. Pour it into deep molds and leave to cool at room temperature.

Then put the dessert in the refrigerator for several hours (preferably overnight).

How to make jelly with jam

Ingredients:

gelatin – 30 g;
jam (any) – 1 glass;
water – 1 liter;
granulated sugar - to taste.

Calorie content – 51 kcal.

We start preparing the dessert by first soaking the gelatin in cold water for 1 hour. Pour the indicated amount of substance into a glass of water. While it is infusing, we proceed to preparing the jam syrup. To do this, add two glasses of water to the product and mix thoroughly.

Strain the liquid through a sieve to remove any whole pieces of fruit. If you have a sweet tooth, you can add a little sugar to the syrup if desired. Place the drink on the fire and boil it for 10 minutes.

Pour the swollen gelatin into a separate pan and also place on the fire. Stirring constantly, bring it to a liquid state, but do not boil. Then combine it with the prepared syrup.

Place the remaining berries from the jam on the bottom of a deep container and fill them with the resulting liquid. Wait until the dessert is at room temperature before placing it in the refrigerator. Before serving, you can decorate it with berries, cream or mint.

How to make jelly from gelatin and juice

Ingredients:

gelatin – 20 g;
juice (optional) – 500 ml.

Cooking time – 6-7 hours.

Calorie content – 39 kcal.

Pour the required amount of gelatin into one glass of fruit juice. Leave it for 30-40 minutes until it swells. Pour the mixture into a saucepan and add the remaining amount of juice.

Start heating it over low heat, stirring constantly until everything becomes a homogeneous mass. Remove the dessert base from the heat and pour it into the molds.

Only after the room has completely cooled, move the containers to the refrigerator. After 5-6 hours, the delicious delicacy is ready.

Homemade plum jelly with gelatin

Ingredients:

gelatin – 20 g;
granulated sugar – 8 tsp;
water – 650 ml;
plum (fresh) – 150 g.

Cooking time – 3 hours.

Calorie content – 38 kcal.

Pour gelatin into 100 ml of water and leave it for 25-40 minutes, it all depends on what type of product you have chosen. While the gelatin swells, we begin preparing the plums. First, remove the seeds from it and cut into small pieces. Place the preparations in a saucepan, add water and sugar. Bring the mixture to a boil and simmer for about 5 minutes.

Then puree the plum syrup until smooth using a blender. Heat the swollen gelatin in a water bath until it dissolves completely.

After this, combine it with the plum consistency. Mix well and pour everything into molds. Chill in the refrigerator for 3 hours, after which the jelly will be ready.

Fruit dessert

Fruits for this jelly recipe can be very different. The most convenient way is to select them according to the season, and then you are guaranteed a delicious dessert.

Ingredients:

gelatin – 25 g;
strawberries – 200 g;
juice (any) – 500 ml;
blueberries – 200 g;
raspberries – 200 g;
blackberries – 200 g;
peaches (medium) – 2 pcs.

Cooking time – 6-7 hours.

Calorie content – 39 kcal.

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component.

We thoroughly wash all fruits and berries under running water, remove the seeds and cut them into small pieces. We place them on the bottom of the molds, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Stirring constantly, it is necessary to ensure its complete dissolution. Be careful not to let the liquid boil.

After this, remove the pan from the heat, wait 10 minutes and pour the contents over the laid out fruit. Leave the dessert at room temperature for several hours and then place it in the refrigerator overnight. In the morning the jelly will be ready.

Milk jelly

Ingredients:

gelatin – 15 g;
granulated sugar – 8 tsp;
milk (it is better to take a high percentage of fat content) – 3 cups;
vanillin – 2 g.

Cooking time – 6-7 hours.

Calorie content – 89 kcal.

Pour 3 glasses of milk into a saucepan and pour all the gelatin into it. Leave aside for half an hour, and then transfer the container to low heat. We warm it up and stir constantly until we get a mass of the same consistency.

After this, it is advisable to pass everything through a small sieve to prevent the formation of lumps. Pour sugar and vanillin into the resulting liquid, mix everything well and immediately pour into molds.

Cool initially at room temperature, then place in the refrigerator for 3 hours. When serving the dessert, you can decorate it a little. Grated chocolate, cream or just fresh fruit are perfect for this.

Delicate sour cream dessert

Ingredients:

gelatin – 2 tsp;
sour cream (fat content 15%) – 300 g;
granulated sugar – 8 tsp;
vanillin – 1 g;
water – 100 ml.

Cooking time – 5-6 hours

Calorie content – 128 kcal.

Combine water with gelatin, mix well and set aside for 45 minutes to swell.

After the time has passed, put the container on the fire, stir and wait until the gelatin is completely dissolved. Then remove it from the stove and leave to cool for 15 minutes.

At this time, prepare the sour cream. Pour it into a deep cup and add sugar to it. Stir well with a spoon. This may take about 5 minutes. Do not use a whisk for this purpose, as you may accidentally whip the sour cream, which is not what we need.

Then add vanillin and mix everything again. Now take a whisk and, with constant stirring, pour slightly cooled gelatin into the sour cream. If there are lumps in it, then first strain it through a sieve.

Pour the resulting mixture into molds. If desired, their walls can be lubricated with odorless vegetable oil. Then it will be much easier to get the dessert out of the molds. Place the jelly in the refrigerator for 5 hours until it becomes thick.

In order to get new taste qualities of the jelly, you can add a little lemon juice or red wine to it during cooking;
Before pouring the jelly into molds, make sure they have a warm bottom. This will help avoid the formation of lumps during hardening;
The basis of any jelly is water and gelatin. Show a little imagination by adding your favorite ingredients and you are guaranteed a delicious dessert.

Every housewife can handle gelatin jelly. Its preparation takes a minimum of time and ingredients. Don't be afraid to experiment and delight your loved ones with new delicacies.

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

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

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

This recipe suggests approximate standards, based on the instructions for the specific gelatin powder.

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 either packaged or prepared at home. There is no clear framework for combining types of juices; it all depends on your preferences. The only thing is that juices that are contrasting in color will look more impressive. But if you want to make one type of jelly, this issue should not worry you.

Pour juice (in this case pineapple) into a saucepan and add half of the gelatin mass. Taste, if the juice is sour, add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Next, pour the juice into containers and place in the refrigerator until completely solidified. You can add pieces or slices of pineapple to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

You need to do the same with the next layer, pour cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-frozen pineapple layer. You can decorate the top with berries or fruits.

It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, you should put pineapple pieces in the pineapple layer, and cherries in the cherry layer. This will not only decorate the dessert, but also determine the type of jelly.

Recipe 2: how to make fruit jelly from pears

You can prepare such a delicacy from pears of any variety, but softer fruits are best because they boil well. I would also like to note that in this simple pear jelly recipe you can replace sugar and gelatin with gelling sugar (500 grams), then you don’t have to add lemon to the 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, and prepare the remaining 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 place it on low heat.

Simmer the pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should release juice). After this, turn the heat down again to the lowest possible setting and continue cooking the pears with lemon for 15-20 minutes, stirring them occasionally.

After time, the resulting mass must be ground 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 place the pan on low heat. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.

We put the 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 pc.
granulated sugar - 2 cups
cinnamon -1 stick

To prepare this jelly, select ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the stems, cut into slices and remove the cores (you can skip this process). Also rinse the lemon and cut it in half.

Pour quarters of apples into a deep and suitable volume (not aluminum) pan, and add lemon halves along with a small stick of aromatic cinnamon. Fill the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.

Now the straining process will take place. Take another equally voluminous non-aluminum pan, place a large sieve or colander with gauze on top, and place the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain like this.

Do not press the apples under any circumstances, otherwise the jelly will be cloudy; the fruit can only be lightly and very carefully mixed. After the specified time has passed, you can put small glass jars in the oven for sterilization and continue preparing apple jelly. The resulting mass should be approximately the same as shown in the photo.

It’s okay if the strained juice looks a little cloudy after eight hours; further boiling will take care of this problem. We place the pan on the stove, having first measured the volume of the resulting clean liquid: for about 600 milliliters of juice you need to use 1 cup of sugar.

Pour 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 ready.

Pour the hot jelly into the glass jars we prepared earlier at the same temperature, seal it tightly or screw it 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, and store it there.

Recipe 4, step by step: apple jelly with gelatin

apples 500 grams
water 2.5 glasses
sugar ¾ cup
gelatin 15 grams
cinnamon to taste

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

We wash the apples and cut them into pieces along with the skin and hard core with seeds, since they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on the fire and cook after boiling for half an hour, then pour the boiled apples into a pan 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. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.

Be sure to skim off any foam that appears and continue to cook the syrup for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup onto a cold plate, if the drop remains, has not spread and has 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 jelly from orange juice, prepare the products according to the list. I used instant gelatin, if you don't have that, regular gelatin will work too, but it will require pre-soaking.

Pour orange juice into a small saucepan. 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 the ladle and stir well so that there are no lumps.

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

When the mixture has cooled to room temperature, pour it into portion 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 shavings.

Recipe 6: dessert - raspberry jelly with cognac

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

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

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

Pour gelatin into 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, add raspberries, cook over low heat or in a water bath. Cook for 30 minutes.

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

Strain the hot jelly (for example, through cheesecloth or a sieve), then cool quickly. for example, you can lower a bowl of jelly into a large saucepan of cold water. Then pour the jelly into molds and refrigerate for 1 hour.

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

Recipe 7: Canned Cherry Jelly

Canned cherries 200
Water 250ml
Sugar 100
Gelatin 1 tbsp. lodge
Cherry juice 1 cup.

To prepare cherry jelly, we need such products 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 heat 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. Heat, but do not bring to a boil.

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

Take it out, decorate with berries and treat your family and friends, bon appetit!

Recipe 8: strawberry-banana jelly on agar

A very beautiful fruit dessert-cake made of jelly and fruit.

ripe bananas – 2 pcs.
strawberries – 300 g
agar-agar powder – 1 tsp. no slide
water – 1 tbsp.
fresh mint - a few leaves
pink pepper – 3-5 peas

In a deep saucepan of suitable size, soak the 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. This is the perfect time to make fruit and berry puree.

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

Place the berries, cut side out, around the circumference of the cooking ring.

Leave some of the berries for decoration; beat the remaining ones in a submersible 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 cooking ring.

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

Arrange the remaining strawberry slices in a circle on the prepared 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 appeal to adults and children, because it is not for nothing that the peach is nicknamed the “king of summer.” This recipe for fruit jelly with gelatin is quick, simple and straightforward to prepare.

water - 600 ml
fresh peaches - 2 pcs.
gelatin - 20 g
sugar - 3 tbsp.

Meanwhile, peel and pit 2 peaches. Cut the peaches into pieces.