Jelly powder. Fruit jelly at home: simple recipes

Olga Khatkevich | July 3, 2015 | 1242

Olga Khatkevich 3.07.2015 1242

In summer, in the heat, you rarely want to eat, usually we prefer cool dishes, one of which is jelly. It is very easy to prepare it at home. It won't take much time.

The benefits of jelly cannot be underestimated. This product is based on gelatin, which has a beneficial effect on joints, skin and hair. If your knees often hurt, then eat jelly and aspic more often.

You should not often eat gelatin and industrial products containing it (marshmallow, marmalade), if you have cholelithiasis, urolithiasis, as well as increased blood clotting.

Jelly is one of the most favorite children's treats. Making it is quite simple, and today I will share with you the secrets of making a sweet, fragrant, cool dish.

Main Ingredients

In addition to the gelatin itself, which is sold in every grocery store, you can use almost any product that is in the refrigerator: compote or juice from berries or fruits, milk, cottage cheese.

I do not keep industrial juice at home, and in my family it is customary to quench thirst with drinking water. But when a child asks for jelly, I don't run to the store. Once I grabbed a bag with a semi-finished product from the shelf, and when I read its composition, I was horrified and put it in its place. It turns out that the red dye that the manufacturer adds to such a product can cause increased nervous irritability, headaches and other side effects in children. I am for natural products! Therefore, I bought only a bag of gelatin and fruits, from which I was going to make jelly myself.

The healthiest jelly is homemade

I take an orange, a citrus juicer and get 0.5 tbsp. freshly squeezed tasty and healthy juice. This amount is just enough for 1 serving of my daughter's favorite dish.

Secrets of making one-component jelly

To get started, buy gelatin in the store. Usually it is packaged in bags of 10 g. This amount is enough for about 4 servings of the dish. Do not use more gelatin, otherwise the jelly will turn out to be too dense, "rubber".

Open the sachet, pour the contents into a glass and fill with cold water. Leave the gelatin to swell for 1-2 hours.

It is best to buy a product in a transparent package - so you can appreciate its color. Good gelatin has a clear golden color. If it is cloudy, the product is spoiled. Throw it away without regret.

Now it remains to figure out what you will make jelly from. You can cook compote, use juice, milk or cottage cheese, which should be very soft. If the cottage cheese is grainy, the jelly will turn out to be heterogeneous. In this case, wipe it through a sieve and mix well with milk or cream, or beat all the products with a blender. You should get a liquidy homogeneous curd mass without lumps. The smaller the grains of cottage cheese in it, the more tender the final product will be.

You will also need sugar and a pinch of vanilla. These are essential ingredients - without them, the jelly will be insipid and have the smell of gelatin. And frankly, it's not for everyone.

Even an orange can't kill the smell of gelatin, so be sure to use vanillin!

Pour 2 tbsp. liquid or put the same amount of curd in a small saucepan, put the swollen gelatin there and put the container on a slow fire. Add a pinch of vanilla and 3 tbsp. l. Sahara. Do not be afraid that the jelly will be too sweet. Gelatin neutralizes excess sugar, and no matter how sweet the workpiece is, the final dish will turn out to be more insipid.

Stir the contents of the pot continuously, do not let it boil. Your task is to help the gelatin dissolve completely, otherwise its grains will come across in the finished jelly.

Then remove the container from the fire. Pour its contents into bowls or silicone molds if you want to get a voluminous jelly that will sway on a plate. Cool down. Place in refrigerator.

After a few hours, the product can be eaten. You can check its readiness by touching the surface with your finger or tilting the container in which it is located. If the liquid does not spread, then the top layer is frozen. The dish can be served at the table!

Secrets of making multi-component jelly

If you want the dish to have several layers, you will need more time. Do not use all the swollen gelatin at once, but take it in parts. Each layer should have time to harden, only then the next one can be poured onto it, having previously cooled.

Look: only 3 layers, and what a beauty!

Of course, in this case, you will have to spend more effort, but the result will exceed all expectations! Such a bright puff dessert is not ashamed to be served even to guests at the festive table on a hot day.

I hope my secrets will help you learn how to cook delicious and healthy jelly. Bon appetit!

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In classical culinary literature, jelly is called fruit juice boiled down with sugar. This dish appeared long before the start of mass production of gelatin, so earlier only fruits with a very high pectin content were used to make jelly. Thanks to this component, blackcurrant and quince jelly turned out without problems, and with sour apples, red currants, lingonberries, cranberries and blueberries - in most cases.

Today it is no longer necessary to decide how to prepare the jelly and what fruits to use for this. Gelatin will help to acquire the right consistency for any of your culinary creations. The main thing is to use this ingredient correctly and clearly remember what gelatin does not like.

How to cook jelly at home without gelatin?

In addition to fruits with a high pectin content (we already talked about them above), you can use cherries, apricots, raspberries, strawberries, strawberries, cherries, and pears to make jelly. But be sure to mix them with pectin-containing "comrades" in equal proportions.

Add sugar to the fruit mass at the rate of 600-700 g per 1 liter of fruit. And boil until the mass thickens. And when taking a sample from a spoon, not individual drops will roll, but a viscous mixture. Pour the finished jelly into bowls and refrigerate.

How to make gelatin jelly?

The use of gelatin significantly expands our culinary possibilities. Each gelatin jelly recipe will allow you to:

do not limit yourself to a certain set of fruits, but create any fruit and even dairy desserts;
add quite a bit of sugar to the fruit mixture and even make low-calorie desserts;
do not wait for several hours until the jelly boils down and hardens. The gelatin jelly setting time is on average 40 to 60 minutes;
be sure that everything will work out! After all, if you do everything right, jelly is sure to be great.

Before preparing the jelly, it is advisable to soak the gelatin in cold water. One package of gelatin (which is 15-25 g) requires 50 ml of water. Leave the gelatin to swell for at least an hour. In the meantime, you can start preparing the base for the jelly.

Gelatin does not need to be soaked in water (unless, of course, you are using non-sheet gelatin). But in this case, the freezing process will take longer. Subject to the proportions (one 15 gram pack of gelatin per 2 cups of liquid), the jelly will still harden - not in an hour, but the next morning for sure. However, if you follow the instructions on how to make jelly at home, you can cook dessert not the day before, but literally a couple of hours before dinner or the start of the holiday.

Fruit jelly recipe step by step

This thick sweet berry jelly will appeal to both children and adults. It is done very simply.

You will need:

fruits (apple, pear) - 1 pc.,
canned or fresh pitted cherries - half a glass,
mint - 2 sprigs,
gelatin - 3 tablespoons,
sugar - 100 g,
water - 500 ml.

Fast cooking method

Remove the skin from the apple and pear and cut them into pieces.
Prepare the syrup: dissolve sugar in warm water, boil and leave on low heat.
Put chopped apple and pear into boiling syrup for a couple of minutes, let them sweat slightly and remove. Remove syrup from heat and cool.
Lay a layer of apples and pears on the bottom of the molds, put cherries on top.
Put the pre-soaked gelatin on a slow fire until completely melted. Do not allow the mass to boil, as the gelatin will lose its properties.
Add gelatin to syrup and stir.
Pour the resulting mass into fruit molds, garnish with mint and refrigerate until firm.

sour cream jelly recipe

Thanks to this recipe, you will learn how to make delicious jelly at home from ordinary sour cream. And how to turn this familiar ingredient into an amazingly delicious dessert!

You will need:

sour cream - 1 liter of medium fat,
prunes - take as much as you want,
gelatin - 25 g,
sugar - 100 g.

Cooking method

Let the gelatin swell, dissolve after 40 minutes by heating on the stove or in the microwave.
Put the sour cream in a deep bowl, add sugar and beat thoroughly with a mixer or blender.
Continuing to beat, add gelatin to the mass, mix a little more.
Finely chop the prunes, put in sour cream and mix thoroughly.
Divide the mass into molds or glasses.
Place in refrigerator until chilled.

There are a great many recipes for gelatin jelly - this can be seen in the photo on the Internet. After all, thanks to this ingredient, literally everything freezes! We introduced you to the simplest and most delicious. And you can easily come up with your own - for every day and for the festive table!

How to make jelly at home: video

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

chocolate jelly

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

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

Strawberry jelly

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

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

grape jelly

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

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

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

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

Jelly with condensed milk

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

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

Milk jelly with cocoa

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

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

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

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

Ryazhenka jelly with dried apricots

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

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

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

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

Milk jelly with chocolate

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

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

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

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

Jam jelly

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

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

Jelly bird's milk

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

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

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

Video: 3D flowers in jelly

Jelly will appeal to both adults and children. Jelly can be considered one of the best desserts at any time of the year.

Jelly desserts perfect for the festive table: a delicious and light dessert will come in handy when a lot of fatty and high-calorie food has already been eaten. And bright colors of jelly will decorate any holiday table.

Jelly can be prepared from juice, compote, jam, milk and dairy products: sour cream, cream, cottage cheese, yogurt. Multi-colored bright jelly with fruits, from fresh and frozen berries - the variety of types of jelly depends only on your imagination and taste.

Jelly you can decorate a cake, cookies, which will reduce their calorie content.

How to make jelly at home?

The main ingredients for making jelly at home serve fruit and berry juices, sugar and gelling agents: gelatin, agar-agar and pectin.

But jellies made, it would seem, initially not from traditional products, are also very popular: jelly from milk, sour cream, kefir, from tea and coffee.

How to make homemade gelatin jelly

Edible gelatin is a natural product of animal origin. Gelatin is obtained by processing various parts of the body of cattle, mainly bones. Gelatin is used for cooking, marmalade, mousses, jelly, various aspic dishes, and of course jelly.

Today, several types of gelatin are produced: powdered, in plates and instant gelatin. Therefore, when preparing jelly, you must follow the instructions indicated on the package with gelatin. However, there are general rules.

To make your homemade jelly delicious, take note of these little tips.

Powdered gelatin and in plates should be poured with water before cooking for swelling and better dissolution. You can use fruit or berry juices.

Powdered gelatin usually soaked for 30-40 minutes . Then the gelatin is heated, stirring constantly until it is completely dissolved. Gelatin is not brought to a boil. The best option for preparing gelatin: in a water bath. Then the gelatin is filtered through a fine sieve or gauze and mixed with the liquid to make jelly.

Gelatin in sheets soaked in water for 10-15 minutes . Further, it is prepared in the same way as powdered gelatin.

Now instant gelatin has appeared on sale. Such gelatin is not

pre-soaked, and immediately added to the liquid for making jelly and heated.

If we talk about proportions, then traditionallyper 100 g of liquid add 1 teaspoon gelatin.

How to make jelly with agar agar

Agar-agar is a plant product. It is produced from red and brown algae containing a large amount of polysaccharides. Jelly with agar-agar is denser and stronger. It goes well with pieces of fruit and berries. The only negative when preparing jelly with agar-agar: you need to check every time, because. different batches of agar-agar may vary in quality and properties. It's easy and simple to make: place a small amount of jelly in the freezer for a few minutes. If the jelly is not frozen, add a little more agar-agar.

When using agar-agar to make jelly at home, soak him in cold water within 40 minutes , and then boil with the amount of liquid indicated in the recipe.

How to make pectin jelly

Pectin - a gelling agent of plant origin. Pectin is found in large quantities in plants, vegetables, fruits, berries. Pectin is great for making homemade jelly. And the preparation of jelly takes less time than using gelatin. Homemade fruit or berry jelly made with pectin has a rich fruity flavor.

When using pectin for homemade jelly it is necessary to strictly follow the recommendations indicated on the packaging, tk. industrial pectin may differ in its properties.

You should also not put too much pectin in homemade jelly: the jelly will not lose its taste, but it will lose color transparency. You can not digest jelly, because like gelatin, pectin loses its properties at high temperatures.

And, of course, you should not use expired pectin.