Making jelly at home. Homemade fruit jelly with gelatin

Jelly is a food solution, usually prepared on the basis of fruit, to which gelatin is added and when it hardens it takes on the appearance of jelly. Fruit and any other jelly can be made from absolutely different tastes, well, from what you love most.

Homemade jelly is prepared to your taste, for example, from homemade berries homemade compote. We simply add gelatin to this mass, let it dissolve, and then cool it.

But today I want to tell you how to make jelly from ready-made powder, which is sold in small packages in the store. You just need to dissolve it in water, pour it into a container of a suitable size and put it in the refrigerator to harden. At the same time, I will tell you how to make jelly, for example, milk jelly - it’s very simple, but it turns out very tasty, perfect for dessert.

Sour cream jelly with chocolate

Ingredients

3 cups (250 ml) 25% sour cream
2 cups (250 ml) sugar
120−150 g dark chocolate
6 tbsp. spoons of milk
2−2.5 instant gelatin
Biscuit or any crumbly cookies - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, place this mixture in a water bath and, stirring constantly, heat until the gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and leave to cool. In a separate bowl, beat sour cream with sugar until the sugar is completely dissolved. Continuously stirring the sour cream, pour warm gelatin liquid into it, continuing to stir.

Add the grated mixture to the resulting mixture. coarse grater chocolate (or small pieces). Stir lightly. Line a rectangular pan cling film. Pour the jelly mixture into it. If desired, you can place pieces of biscuit or crumbly cookies. Place the mold in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

0.5 cups cooked rice to 0.5 cups water
1 cup canned fruit compote
1 glass fruit juice
1 glass of milk
1 tbsp. spoon of gelatin
2 tbsp. spoons of sugar
Lemon acid.

Preparation

Mix compote and juice, add water and citric acid. In a separate bowl, mix milk and sugar. Add pre-soaked swollen gelatin to the compote with juice, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add to both mixtures boiled rice. Place the fruit jelly in the molds and let it thicken in the refrigerator, then put the jelly in the milk and let it thicken too, then lay out the syrup and milk in alternate layers.

Jelly with nuts

Ingredients

100 g nuts
100 g sour cream
10 g gelatin
2st. spoons of powdered sugar
50 g dark chocolate

Preparation

Beat sour cream with powdered sugar. Set aside some of the nuts, crush the rest and add to the mixture. Pour gelatin into 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, and add to the mixture. Place in molds and place in refrigerator for 2 hours. Drizzle with melted chocolate and garnish with remaining nuts.

Jelly with champagne “Strawberry”

Ingredients

70 g gelatin
450 g sugar
4 limes
800 g strawberries
800 ml pink champagne,
50 g pistachios
50 g white chocolate

Preparation

Mix sugar with water and cook syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze out the juice, add to the syrup. Squeeze the gelatin and mix with syrup. Cut strawberries into pieces, mix with champagne, add to syrup. Pour into glasses, cool in the refrigerator for 3 hours. Garnish with pistachios and grated chocolate.

Apricot jelly

Ingredients

12 apricots
1 glass of water
3 tbsp. l. Sahara
3 tsp. gelatin

Preparation

Place apricot quarters in a slow cooker, add sugar, pour in water and cook for 15 minutes (Soup program), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were boiled. Dissolve the gelatin in a small amount of cold water and pour, stirring, into the apricot puree. Cool the jelly and put it in the refrigerator for 2-3 hours to harden.

Curdled milk jelly

Ingredients

Ingredients ½ l yogurt,
15 g gelatin
4 tablespoons sugar
5 g vanillin

Preparation

Method of preparation: Mix curdled milk with sugar and vanilla, beat well, add dissolved gelatin, mix, pour into molds and put in a cool place. For jelly, it is advisable to use pasteurized yogurt.

Fruit and berry jelly with mint

Ingredients

Juice (fruit or berry) – 300 ml
Water – 300 ml
Sugar - 70 g
Lime - 1 pc.
Fresh mint – 30 g
Gelatin – 10 g
Canned peaches - 1 can
Black grapes – 150 g
Fresh strawberries - 200 g
Fresh raspberries - 100 g

Preparation

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of squeezed lime juice and some mint leaves, as well as gelatin pre-soaked in cold water. Stir well and strain, cool.

Rinse the fruits and berries and place them in glass glasses or bowls along with the remaining mint leaves, pour in some of the jelly and place in the refrigerator to harden.

When the jelly has hardened, pour in the rest of the jelly and put it back in the refrigerator to harden. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and canned peaches replace with apricots.

Jelly in oranges

Ingredients

25 g gelatin
5 oranges
6−8 tbsp. l. Sahara
150−200 ml water

Preparation

Soak the gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put the gelatin on the fire and bring to a boil, but do not boil (the gelatin should completely dissolve). Wash the oranges and cut them in half lengthwise. Using a knife, remove the pulp from the orange halves, being careful not to damage the peel. Squeeze the juice from the orange pulp and strain it through a strainer or cheesecloth.

Pour water into a saucepan, add sugar, add orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and stir well. Fill the orange halves with the resulting decoction of gelatin and place in a cool place to harden. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass upside down: the jelly will not spill out and will harden well).

To make orange slices, turn half an orange upside down on a board and cut with a sharp knife. Such orange slices you can decorate cakes, pastries or serve them for dessert as independent dish.

Milk jelly

Ingredients

500 ml milk
100 ml water
3 tbsp. l. Sahara
1 tbsp. l. gelatin
Vanillin - to taste

How to make jelly from milk and gelatin

Gelatin must be poured boiled water room temperature and leave to swell for about half an hour.
Then you need to bring the milk to a boil, immediately remove from the heat, add sugar, bring to a boil again, remove from the heat again and, stirring gently, add the squeezed gelatin.
When the mixture has cooled a little, you need to add vanillin, mix, strain the resulting mixture through a sieve into molds and put it in the refrigerator to harden.
Before serving, the jelly must be removed from the molds.

Fruit dessert

Fruits for this recipe jellies can be very different. It’s most convenient to select them according to the season, and then delicious dessert provided for you.

Ingredients

Gelatin - 25 g;

Strawberries - 200 g;

Juice (any) - 500 ml;

Blueberries - 200 g;

Raspberries - 200 g;

Blackberries - 200 g;

Peaches (medium) - 2 pcs.

Preparation

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 for several hours at room temperature, and then place it in the refrigerator overnight. In the morning the jelly will be ready.

Recipe for sea buckthorn and fig jelly with champagne

Ingredients

Gelatin 40g
Water 300ml
Sweet champagne 200ml
Sugar 300g
Fresh figs 2pcs
Sea buckthorn 400g

Preparation

Pour 100 ml of cold water over the gelatin and leave for 10 - 15 minutes. It will absorb water and swell. Place the champagne on heat and bring to a boil. Leave for 1 minute to allow the alcohol to evaporate. Remove from heat.

Add one third of the gelatin to the champagne. Stir until the gelatin is completely dissolved. Cut the figs into thin slices. Line the bottom of the pan and sides with fruit pieces. Carefully pour champagne and gelatin over the figs. Place in the refrigerator for 1 hour. Pour 200 ml of water into the sea buckthorn and lightly beat it in a blender so that the seeds remain intact.

Grind the sea buckthorn puree over a saucepan through a fine sieve, mashing the berries with a spoon. Add 200 g of sugar and place over medium heat. Add the remaining gelatin. Knead until homogeneous mass.

Do not bring sea buckthorn to a boil, otherwise the vitamins will not be preserved. Berries should be heated to no more than 50 - 60 degrees.

The puree must be cooled before pouring onto the fig layer to prevent it from melting. When the sea buckthorn has cooled, pour it into the mold with the figs. Place in the refrigerator for another hour. When the jelly has hardened, turn the dish upside down to remove the dessert.

To make the jelly come out easily, slightly heat the bottom by lowering the mold into a container with hot water. It is important not to overheat the jelly, otherwise it will start to melt. You should also cut along the sides of the mold with a knife, separating the jelly.

After you have turned the jelly upside down, you need to put it in the refrigerator for another 5 minutes so that the jelly sets after cooking.

With the advent of instant gelatin, the preparation of desserts using it has become much easier. However, there are always little secrets.

How to make jelly

Silicone baking molds are great option, effective and convenient. But if you don’t have these in your kitchen, use deep salad bowls or bowls. Volumetric form (especially if you are cooking jelly cake) It is advisable to line the inside with cling film to make it easier to remove the dessert from it after hardening. For portioned serving, beautiful glasses, disposable cups or cups are suitable. And jelly with champagne, of course, is best served in flutes.

How to carefully remove jelly

To remove frozen jelly onto a plate, you need to dip the mold in hot water, hold for a few seconds to warm the walls, and turn over onto a plate. However, do not overcook so that the dessert does not lose its shape. Metal containers are best for this, as they heat up faster.
Why is eating jelly healthy?

Useful properties There is no number of jelly, and they are directly related to its composition. The dessert contains gelatin - an integral component of the delicious delicacy. This ingredient has a beneficial effect on the condition of hair, nails and joints, but, of course, with regular use.

Often gelatin in dessert is replaced with pectin or extract from seaweed- agar-agar. These products are also beneficial for the body. Thus, pectin has the ability to remove radionuclides and heavy metal salts from the body, and agar-agar improves intestinal function.

In addition, the jelly contains various amino acids, for example, glycine, which is so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prevention against arthritis.

The only harm that jelly can cause is to cause tooth decay if the dessert is too sweet and you do not properly care for your teeth. But seriously, you can harm your body with this delicacy only if it is prepared from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that only need to be diluted with water, then carefully study the composition of the product. It should be simple, without any unnecessary preservatives or dyes.

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 has swollen a little, it must be placed on slow fire. Also suitable for this water bath. 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 utensils when heating gelatin, the result will be dark color and unpleasant aftertaste;
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;
A variety of components can be added to diluted gelatin, including fresh fruits, just don’t forget to grind 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- 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.

Fill in required amount gelatin with 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 tasty treat 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 vegetable oil, odorless. 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 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.

Fruit jelly - this is the taste of childhood. Jelly candies, ice cream with jelly cubes, jelly sticks, and, of course, jelly as a separate dish.

Everyone remembers what it is: a soft, gelatinous mass with an elastic consistency that is unlike anything else, which is achieved by adding gelatin.

Despite everything, some citizens still believe that jelly is a harmful and high-calorie powder dish diluted with water, although in fact this dessert, if prepared according to the recipe, is one of the most useful and digestible by the human body.

And among the ingredients for its preparation, the majority are natural products. As a rule, these are a variety of berries and fresh fruits, but juices are often used in the recipe. In this recipe we will look at just such recipes.

The classic way to make fruit jelly

“Classic” jelly recipes, dating back to the times of old Europe, are freshly squeezed juices mixed with sugar, boiled and canned.

The reason for this is well known: in those days, gelatin, as a natural culinary ingredient, did not yet exist, and therefore cooks used natural properties some berries and fruits - for the most part these were juices of a number of fruits with pectin.

So, for example, the most popular ingredients for classic jelly There were such berries as: black currants, blueberries, lingonberries, strawberries, cherries, currants and others.

By the twentieth century, the mass production, distribution and easy availability of gelatin allowed cooks to make jelly from virtually any ingredient, including. no fruit involved at all.

However, it is fruit jelly that is considered the most canonical and famous version of jelly. Its recipe Withinvolving gelatin is no longer nearly as primitive as the old recipes. And now you will learn how to prepare such jelly. Cooking time: 60 minutes (average).

Ingredients:

Large red apple and pear
A handful of fresh berries: strawberries, wild strawberries, or cherries
Three tablespoons (tablespoons) of gelatin
Half a glass of granulated sugar

Preparation:

The completely dissolved gelatin mass must be mixed with sweet syrup and then allowed to cool. When everything is ready, pour the jelly mixture into the molds, on top of the fruits and berries. Place the dessert in the refrigerator for 4-5 hours, and the best thing is for the whole night.

In the morning you can enjoy the legendary dessert, both natural and prepared with your own hands..

Fruit jelly recipe to keep fit

How to make a delicious dessert with sour cream?

There are many jelly recipes, radically different from each other and similar only in one constant aspect: gelatin is used as an ingredient in each individual recipe.

Since the potential of gelatin and its culinary use were discovered relatively recently, for a long time dishes such as, for example, “ milk jelly” – after all, everyone knew that jelly is a fruit dessert.

Now, thanks to the addition of gelatin, we can prepare jelly treat no fruit at all (although there is an opinion that no fruit at all is not very tasty). And we will consider one of these recipes next. Total cooking time: 5-6 hours.

Ingredients:

Fresh sour cream of medium fat content – 300-350 grams
Granulated sugar – 100 grams
Vanilla sugar - half a teaspoon
20-25 g gelatin
Optional: fruit or berry juice. You can also use plain water
Handful of prunes

Preparation:

You can also use the same container in which you prepared the jelly as a mold - accordingly, this container should be placed in the refrigerator. In this case, after removing the container from the refrigerator, it should be lowered to ten to fifteen seconds into a bowl of hot water so that you can remove the jelly from the heated container.

Jelly is served with fresh berries or pieces of fruit, decorated with sweet sprinkles, powdered sugar and similar confectionery additives.

Video recipe for delicious mulberry jelly

Fruit puree jelly - what do you need for cooking?

Total cooking time: the entire preparation takes several hours, of which yours takes about half an hour.

Ingredients:

Granulated sugar – 40 grams
100 grams of fresh fruits or berries: apples, pears, cherries, strawberries, wild strawberries, etc.
Gelatin – 5 g
Optional: Whipped cream – 50 g
Optional: confectionery spices and herbs: vanilla, cinnamon, nutmeg

Preparation:

However, excessive sugar saturation can really ruin the taste of the jelly, which is already very sweet. When working with spices it is important moderation.

How to make jelly at home? This question is asked by many housewives who want to pamper their children with something very tasty and healthy. After all, jelly is unusual dessert, which has special taste and consistency. Most children recognize this delicacy as their favorite sweet dish.

General information

So how to make jelly yourself? To do this, you should not purchase expensive products, and also devote a large number of the time of its creation. After all, this dessert is made very quickly and easily. It should also be noted that the jelly contains a large amount useful elements. That is why if you give it to your child, he will receive not only a positive charge of energy for the whole day, but also a portion of nutrients that are very important for a growing body.

What is it made from?

Before we talk about how to properly prepare jelly at home, you should find out what exactly it is made from. Experts recommend creating such a delicacy for children only from natural products. Fruits, milk, berries, yogurt, honey, etc. can be used for this. However, the main component should be gelatin. After all, only thanks to him is this delicacy able to repeat and retain the shape in which the base was placed. By the way, in addition to gelatin, such sweet and beautiful dish You can also add agar-agar. But, unfortunately, it is quite difficult to find it in regular supermarkets. And if you manage to do this, then you can safely use it instead of the above-mentioned product.

How to make homemade yogurt jelly?

As mentioned above, you can prepare such a delicacy for your children from different products. But the easiest and quick recipe based on dairy ingredients. After all, to prepare such a dessert, you do not need to squeeze juice out of berries or fruits for a long time or subject them to heat treatment.

So, before making gelatin jelly, you need to purchase the following components:

drinking yogurt with any filling (it is better to take with peach or strawberry) - 500 ml;
powdered sugar - 50-60 g (when adding this ingredient, keep in mind that yogurt is already sweet);
instant gelatin - about 20 g;
ground cinnamon, vanillin, etc. fragrant natural supplements- taste.

Cooking process

How to make jelly from gelatin? To do this you need to take drinking yogurt, put it in a large bowl, and then add powdered sugar and beat with a mixer until the base is completely homogeneous. Next, you need to pour the gelatin with a small amount of warm boiled water and wait until it swells completely. After this, the product should be warmed up a little, strain through a strainer and pour into the yogurt. After mixing the ingredients together, pour them into shallow glass glasses, sprinkle ground cinnamon and vanilla, and then put in the refrigerator for several hours.

Proper serving to the table

After the jelly has hardened, the glasses should be removed and served. If you have poured the base into bowls, then to easily remove the dessert, it is recommended to immerse the bowl in hot water for a couple of seconds. This procedure will help the jelly move away from the walls, which will make it more obedient and soft.

Currant dessert

Surely everyone knows that currants are the most useful and delicious berry, which contains great amount vitamin C. In this regard, experts especially insist that this particular product be used for preparing children's dessert called jelly. After all, this way you can not only please your child with a tasty treat, but also help strengthen his immunity.

So how to make currant jelly? For this we need:

instant gelatin - 20 g;
powdered sugar - 2/3 faceted glass;
sweet black currants - 6 cups.

Berry processing process

So, let’s figure out how to make currant jelly. First, you should carefully process the fresh berries. It must be sorted out, placed in a colander and washed thoroughly in cool water. Next, the product should be placed in a sieve and ground using a mortar. As a result of this processing, you should have a fragrant mass in the amount of 2-3 glasses. Place it in a bowl and cover with powdered sugar. As for the remaining cake, you can throw it away or make a tasty and healthy fruit drink.

Dissolving gelatin

While the powdered sugar dissolves in the currant pulp, you should begin preparing the gelatin. It must be poured into a faceted glass and filled with warm boiled water. After 35-40 minutes, the gelatin should completely dissolve. Next, you need to put it in metal utensils and heat on low heat. Once you have formed a homogeneous liquid mass, you need to strain it through a fine sieve.

Making jelly

How to make dark burgundy jelly? For this, it is recommended to use overripe blackcurrants. After the powdered sugar has completely dissolved in the pulp, pour the warm gelatin solution into the bowl. Having thoroughly mixed all the components, they need to be poured into bowls and placed in the refrigerator. It is advisable to cool the dessert for about 3-5 hours.

How to properly present a sweet treat?

After the specified time has passed, the frozen jelly must be removed from the refrigerator, and then decorated with whole currants (you can use a sprig) and served. It should be noted that such a delicacy will serve as a good preventative against colds and flu. So, great content vitamin C in fresh berries will not allow your child to get sick, especially in the autumn-winter season.

Step-by-step recipe: how to make jelly from assorted berries?

If a large number of berries are ripe at your dacha, then you should not hastily make jam from them. After all, as you know, during heat treatment All useful material literally evaporate. In this regard, we invite you to make a tasty and nutritious jelly that will not only improve the immunity of your loved ones and relatives, but will also cool them down in hot summer weather.

So, having theoretically learned how to make jelly from berries, you should prepare:

instant gelatin - 30 g;
powdered sugar - 1 faceted glass;
sweet black currants - 2 cups;
sweet raspberries - 5 glasses;
large ripe gooseberries - 5 cups;
whole strawberries - to decorate dessert;
sweet whipped cream - to decorate the dessert.

Berry processing

Surely, few people know how to make jelly from gooseberries, currants and raspberries. To correct this situation, we decided to present to your attention detailed recipe. It should be noted that this combination of products will make the dessert not only rich and tasty, but also surprisingly healthy.

In order to prepare bright and aromatic delicacy For your loved ones, you need to carefully sort out the berries, and, if necessary, wash them well in cool water. Next, all the purified ingredients should be ground into a paste using a regular meat grinder or blender.

Specifying the technology of how to prepare jelly from raspberries, currants and gooseberries, we note that they must be cleared of hard peel and seeds. For this, crushed assorted berries you need to grind it through a sieve using a potato masher. As a result, you should get a fragrant pulp and cake. From the latter you can prepare a delicious vitamin fruit drink. As for the pulp, it is recommended to add powdered sugar to it, mix everything thoroughly and leave aside for the sweet product to completely dissolve.

Preparing gelatin

Having processed and left the base for the dessert aside, you should begin to dissolve the gelatin. Its quantity should be taken at the rate of 1 large spoon per 2 glasses of liquid. If you take less, then you will not get jelly, but a porridge-like unpleasant mass.

So, in order to properly dissolve gelatin, you need to pour it into a faceted glass, and fill the loan with warm boiled water (almost to the top). After 35-40 minutes, the product should completely dissolve. Next, it should be placed in a metal container and heated over low heat. After it is converted into a homogeneous liquid mass, it must be filtered through a fine sieve.

Jelly making process

Once the gelatin and jelly base are prepared, you can safely begin to form the sweet dish. To do this, you need to pour the product dissolved in water into the berry mass and mix everything thoroughly. Next, the base should be distributed into beautiful molds and placed in the refrigerator. It is advisable to keep this delicacy in the cold for at least 5 hours. During this time, the jelly should completely harden.

Correct delivery

After the berry assortment has hardened, it should be removed from the refrigerator, lower the bottom of the dish into hot water, and then turn the mold upside down over a flat plate. Before serving the dessert, it is recommended to decorate it with fresh strawberries or whipped cream.

Preparing a delicious treat from sweet apples

How to make apple jelly? To do this you need to prepare:

sweet red apples - about 1 kg;
granulated sugar - approximately 400 g;
filtered drinking water - 2.5 glasses.

Fruit processing

As you know, apples contain a large amount of pectin, a substance whose physical properties are quite similar to gelatin. In this regard, there is no need to use the above-mentioned product for such a dessert.

So, to prepare apple jelly, you should take 1 kg of ripe sweet fruit, wash it thoroughly, and then cut it into quarters and cut out the seed pod. Next, you need to place them in a saucepan, add water, cover with a lid and cook for about half an hour (over low heat).

Cooking process

After the specified time has passed, granulated sugar should be added to the apples. It is advisable to cook these ingredients together until they thicken completely. So, if the syrup does not flow from the spoon when it has cooled, then our jelly is ready. It is recommended to pour it into glass jars, screw on the lids and place in a cool room. After 24 hours apple jelly will be ready to eat. By the way, you can prepare such a delicacy for future use and enjoy it all winter.

How to make colorful jelly?

How to prepare fruit jelly and serve it for a children's party? For this we will need the following components:

instant gelatin - 40 g;
powdered sugar - 1 faceted glass;
sweet orange - 4 pcs.;
soft kiwi - 7 pcs.;
overripe large banana - 2 pcs.;
yogurt without additives - 250 ml;
confectionery powder - for decorating dessert.

Fruit preparation

To make not only tasty, but also beautiful jelly for children's party, it is recommended to use only multi-colored products. Thus, it is necessary to peel the oranges and squeeze the juice out of them using a special juicer. Citrus fruit zest should be chopped into thin strips and added to yogurt without additives. Kiwi needs to be peeled and mashed into a paste using a spoon or fork. Co ripe banana it is necessary to do the same.

Dessert preparation process

We talked above about how to dissolve gelatin. After heating over low heat, it needs to be poured into 1 glass of yogurt in an amount of 100 ml. After thoroughly mixing the ingredients, they should be poured into molds. Moreover, the dishes need to be filled only ¼ of the way, since the dessert will be replenished further.

After the yogurt has set in refrigeration chamber to it should be poured a kiwi base, also mixed with gelatin. Next, the dessert needs to be put back in the refrigerator for several hours. After time has passed, you need to add the next layer of orange juice. In conclusion holiday treat should be supplemented with a banana base.

How to serve it to the holiday table?

After all the layers of the dessert have solidified one by one in the refrigerator, you will receive a multi-colored delicacy that will have several different fruit flavors simultaneously. Of course, such a sweet dish requires much more time than the ones described above. However, it turns out much more beautiful and tastier. That is why most often it is made only for the festive table.

Let's sum it up

As you can see, there is nothing difficult about making your own delicious and beautiful jelly from berries, fruits and dairy products. Having shown the proper imagination, you can make such a delicacy for your children at least every day. This will be a good alternative to all kinds of cakes, sweets and chocolate, which often contain huge amounts of harmful additives and dyes.