Milk berry jelly from frozen berries. A universal way to make berry jelly

Calories: Not specified
Cooking time: Not indicated

Berries and fruits frozen for future use will be excellent foundation For different desserts and drinks: smoothies, compotes, kissels, sweet sauces, mousses, jelly. It turns out especially tasty berry jelly- there are so many options and combinations that you can come up with that even from two or three types of berries you can cook something new every time. Jelly from frozen berries with gelatin is made with whole berries or from puree, juice is squeezed out of the berries and diluted with water, or gelatin is simply added to it. In any case, frozen berry jelly will not only be delicious, but also healthy dessert- because all the ingredients in it are natural, without dyes and other artificial components. Children can be given without fear, and of course, they can also enjoy themselves.
For cooking, any frozen berries or fruit and berry mixtures are suitable. The recipe with the photo uses frozen cherries and blackcurrants. Since these berries are sour, add more sugar to the jelly.

Ingredients:

- frozen pitted cherries - 200 gr.;
- frozen blackcurrant - 150 gr.;
- instant gelatin - 1 sachet (15 gr.);
- water - 3 cups + 3 tbsp. for gelatin;
- sugar - 4-5 tablespoons;
- berries, fresh mint leaves - to decorate the dessert.

Recipe with photo step by step:

We measure right amount berries. You do not need to defrost them, the berries will thaw in water when we cook the base for jelly. But if the cherry is with a stone, then you need to defrost it, remove the bones, and only after that prepare the jelly.

Pour the prepared berries into three glasses cold water. Put the pot on strong fire and bring to a boil. In boiling water, the skin on the berries will burst and they will begin to give juice. Cook at a moderate boil for ten minutes.

While preparing the base for jelly, prepare the gelatin. Pour the powder with three tablespoons of cold water. Stir and let stand for a couple of minutes to swell.

When the gelatin absorbs all the water, swells and thickens well, put it on water bath. Heat, stirring until dissolved. Gelatin cannot be boiled; at high temperatures, the gelling properties are lost. As soon as the gelatin becomes liquid, remove from the water bath.

By this time the berries are cooked. Now you need to strain the broth so that the jelly is transparent and uniform, without pieces of berry pulp. Throw out the cake or cook a light compote for 1-1.5 cups of water.

Add sugar to the strained broth and put on a small fire. Stirring, dissolve the sugar, bring the broth to a boil.

We muffle the fire to a quiet one (the broth should not boil) and pour out the liquid gelatin. Immediately begin to stir vigorously with a spoon or whisk.

We remove the dishes with berry broth from the burner. Let's cool down a bit. We take out bowls or glasses - any transparent containers. We spill. Let cool until room temperature.

We rearrange the cooled jelly in the refrigerator for three to four hours. The higher the capacity, the longer it will take for the jelly to set. When completely frozen, decorate with frozen or canned berries, mint leaves and serve. Bon appetit!

Various delicious desserts can be easily prepared on your own. And they will certainly be more useful than store-bought sweets. After all, you will be one hundred percent sure of their composition and correct preparation. One of the most favorite children's desserts is various jellies. For their preparation at home, various gelling agents can be used, including ordinary gelatin. Let's talk about how to make delicious and healthy berry jelly with gelatin.

Berry jelly recipe with gelatin

To prepare such delicious dessert prepare half a kilogram of berries (, etc.), one hundred grams of sugar, twenty-five grams of gelatin and three glasses of water.

Sort the berries, remove leaves and stalks from them. Rinse the fruits in a colander under running water, then place them on a kitchen towel or paper towel to remove excess water from them.
Gelatin pour a glass of cold water and leave for an hour and a half. Then place the swollen mixture in a saucepan and heat, but do not bring to a boil.
Set aside a few of the prettiest, most wholesome, firmest berries for garnish. And grind the remaining fruits through a sieve. Squeeze out the juice from the resulting mass, and transfer the puree to the pan. Pour mashed potatoes with half a liter of water, put on fire and gradually bring to a boil. Next, add sugar to it and cook until it is completely dissolved, not forgetting to stir. Then cool the resulting mass and mix it with berry juice.
Such a berry mixture must be combined with a warm solution of gelatin. With this mixing, you need to actively and gently stir the future jelly.
Prepare bowls or molds, moisten them cold water, put in each of them a few whole berries and pour the gelatin mixture. Send the dessert to the refrigerator until completely solidified. And to protect the dessert from soaking with different smells from the refrigerator, carefully wrap the molds with cling film.
Ready jelly can be served in bowls or on plates, freeing from molds.

Wine jelly (recipe with berries)

Try making wine jelly! Well, of course, the jelly will not be on the wine itself, but with its addition. To prepare this variant of jelly, you need to prepare a certain amount of berries (raspberries, strawberries or currants) to get seven hundred twenty-five milliliters berry juice, one hundred milliliters of white wine, one hundred grams of sugar, eight grams of gelatin and a quarter.

First of all, fill the gelatin with cold water and leave to stand to swell. This will take you about an hour and a half. Squeeze the juice from the berries, add sugar to it, pour in the wine and freshly squeezed lemon juice. Bring the mixture to a boil and cool slightly. Drain excess liquid from gelatin and stir into berry mixture. Mix well until dissolved. Pour the resulting mass into molds and send to the refrigerator. Serve after chilling.

Berry fruit jelly with gelatin

To prepare such a delicious jelly, you need to prepare four hundred milliliters (without pulp), one hundred grams of strawberries and the same amount of melon, ten grams of gelatin, four tablespoons of dry white wine and three tablespoons of sugar.

Combine wine, sugar and Apple juice. Stir until sugar dissolves, then add gelatin plates to the container. Stir and pour some of this mixture into glasses. Send them to the cold. Place the melon and strawberry slices on top of the jelly, pour over the rest of the apple mixture. Next, send the dessert back to the cold. You can alternate layers several times, if desired.

How to make berry jelly from frozen berries with gelatin (recipe)

Frozen Strawberry Jelly - Recipe with Raspberries

To prepare such a delicious jelly, you need to prepare two hundred and fifty grams of sugar, one hundred and fifty grams of frozen strawberries, the same amount of frozen raspberries, a certain amount (to taste - about a quarter of a lemon) and twenty grams of dry gelatin.

Take out the frozen berries and leave them for an hour. Next, process them with a blender, combine with sugar and lemon juice. Next, beat the resulting mixture again and leave it for a quarter of an hour.
Pour gelatin with cold water and leave for an hour and a half.
Place the berry mass on a fire of minimum power, bring to a boil. Cool slightly and combine with swollen gelatin (be sure to drain excess water from it). Warm up the mixture for five minutes. Next, pour the mass into molds, cool and refrigerate until solidified.

milk jelly- recipe with gelatin and frozen raspberries

To prepare such a delicious dessert, you need to prepare a glass of milk, some sugar (to taste), a pinch of vanilla and fifty grams of water.

Pour gelatin with water and leave it for an hour to swell. Defrost the raspberries during this time. Mash the berries with a spoon or leave whole. Pour milk into a saucepan, add sugar and vanillin to it, bring to a boil. Connect warm milk with gelatin and raspberries. Stir until the gelatin is completely dissolved. Next, pour the mixture into molds and let the dessert harden.

Frozen raspberry jelly with gelatin and marmalade

To prepare such a delicious dessert, you need to prepare an equal amount of frozen raspberries and a bag of gelatin, sugar to taste and water.

Defrost berries, cut marmalade in small pieces. Fill cupcake liners halfway with prepared ingredients. Boil water, dissolve sugar in it. Cool the syrup a little, dissolve the gelatin in it, adhering to the recommended proportion indicated on the package. Pour the syrup over the berries in the molds and cool until set. Turn the molds upside down and put the dessert on a plate.

Berry jelly with gelatin is prepared very simply, it will become great dessert both for children and adults.

Ekaterina, www.site
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Berry jelly is a healthy dessert for your family. After all, this dish contains many vitamins. Whatever fruits you choose, they will have a beneficial effect on the condition of nerve cells, bones, skin, and also improve the mood of your household.

Gelatin, another ingredient in jelly, will provide you with extra vitality, strengthen your heart, bones and increase brain activity. Choose the recipe you like and don't be afraid to experiment!

300 gr. frozen berries
Sugar to taste
Gelatin - 20 gr.
Water - 100 ml.
Lemon juice.

Cooking method

This recipe involves adding any berries of your choice. The only difference will be the amount of sugar. If you take strawberries, then adding it in general may be superfluous. In redcurrant or cranberry jelly, you can put about a glass of sugar. Taste while cooking and create your own perfect recipe.

Remove 300 grams of frozen fruit from the refrigerator and defrost. For example, leave for an hour at room temperature.
Grind 300 gr. fruits and add a little lemon juice and sugar to them.
Dissolve gelatin in cold water, add room temperature liquid, heat and remove from heat. It is not recommended to cool the mixture in the refrigerator, otherwise it will crystallize and become unusable.
Place berry puree on slow fire. Then pour in the gelatin solution. Stir constantly.
Pour the mixture into molds, wait until they cool and refrigerate.

Redcurrant jelly without gelatin

600 gr. red currant
400 gr. Sahara
100 ml. water

This recipe does not involve the use of gelatin, since red currants contain its main component - pectin.

In 100 gr. boiling water, add 600 gr. berries. While mixing, crush and crush them with a spoon. The mixture should have a consistency similar to puree.
Add sugar and wait for it to dissolve. This will take about 5 minutes.
Strain through a sieve or cheesecloth to remove the seeds. Fill in the form. Wait for the jelly to cool, then put it in the refrigerator for a while.

Strawberry currant jelly

400 gr. blackcurrant
400 gr. strawberries
150 ml. dry white wine
2 tbsp lemon juice
gelatin, sugar

The recipe for this delicacy is suitable for those who are looking for gourmet treat for an adult party.

Put the required amount of frozen berries in a container and place in water at room temperature, after 10-15 minutes, when they thaw, squeeze the juice. Strain.
Add sugar, wine and lemon juice. Put in a saucepan on fire.
Bring to a boil, then add gelatin.
Pour the jelly into molds and leave to cool.

Secrets of hostesses

It is better to buy instant gelatin, in this case, the berry jelly will cook much faster.
No matter how reliable and original the recipe is, be sure to try it during cooking. The taste of berries at each stage of ripening may differ. You yourself can create the perfect dish. Believe in yourself.

Video recipe for milk berry jelly

Calories: Not specified
Cooking time: Not indicated

I really love all kinds of desserts, I especially like to cook them myself and pamper my family with such “sweets”, and jelly from frozen berries with gelatin, the recipe with a photo of which is offered to your attention today is one of those. Moreover, it can be like any pastry - cakes, as well as various mousses, jellies and sweet glazes.
As for jelly, this is generally my favorite dessert, and, moreover, it is so easy to prepare that even an inexperienced cook can handle it. There are many for sale now. different bags with a gelling mixture, which is enough to dilute with water, according to the instructions and pour into molds. Of course, this is the easiest option, but we must not forget that in addition to gelatin, these bags contain many additional chemical components - flavors, dyes and preservatives.
That is why I prefer to make this delicacy myself, from fresh or frozen berries. Often I combine different berries and fruits to make colorful delicious jelly. In winter, by the way, this is not a problem at all, because I have freezer, always, there are bags of berries - these are currants, and blackberries and cherries.
Here you can always dream up and make such a dessert multi-layered, pouring different jelly in turn into one mold, as soon as one or another layer cools down. And you can add more pieces of fruit and nuts - then such a dessert will be just magical!
I cook sweet (as my family likes) syrup, add diluted gelatin and pour the mixture into molds. After a few hours, the jelly hardens and can be served on a sweet table as a dessert.
The recipe is for 2 servings.

Ingredients:
- frozen berries (cherries and blackberries) - 300 g,
- granulated sugar - 3-4 tablespoons,
- water - 2.5 tbsp.,
- gelatin - 15 g.

How to cook with a photo step by step

First of all, fill the gelatin with cold, be sure boiled water. Stir and leave for 30-40 minutes to swell.

Next, pour water into the pan, pour sugar into it and bring it to a boil. Then pour in the frozen berries and bring the syrup to a boil.

Let it cool down a bit and strain it through a sieve.

We heat the gelatin in a water bath so that it dissolves completely.

And then mix the syrup with gelatin and let it cool slightly.

Pour the berry mixture into small molds. As soon as the jelly has cooled, we immediately put it in a cold place for a couple of hours so that it completely freezes.

And then we serve this dish as a dessert to the table.

It is also easy to prepare, the recipe for which is worth taking note of. Bon appetit!

Old Lesya

The word "jelly" in many is associated with jellyfish. Cold and trembling - well, how can one admire this? Do you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is very useful product, You know? Some experts in healthy eating believe that jelly and marmalade are extremely useful for our body, as gelatin saves from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is good for bones, nails and hair. Pectin - another product with which you can make jelly - is able to remove salts of heavy metals from the body. And agar-agar (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 freezes very well at a fairly high temperature. high temperatures. However, you should not overdo it with pectin either - clear jelly may 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, liquid pectin can be added without dilution to hot product. You can make your own pectin. For example, a blank from green gooseberry prepared as follows: boil 1 kg of gooseberries in 200 g of water until tender and rub through a sieve. For 1 liter of puree, add 400 g of sugar, bring to a boil and roll into small jars.

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

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

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

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 cool place for 2 hours, stir 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 the lemon juice and remove from heat. Strain through the cloth, pour into molds, cool.

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

Cooking:
Peel oranges, remove pits and cut into thin circles. 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 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. Fill in forms chocolate jelly(up to half), let cool. 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 vanilla
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 with ice water, ice or snow and beat with a mixer or whisk.

Ingredients:
250 g apples
¾ cup sugar
15 g gelatin,
2.5 cups 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. IN plum puree add sugar, 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