How to make thick jelly. How to make jelly at home

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.

Gelatin is processed collagen, or a protein found in animal connective tissue. Many people practice consuming 1-2 teaspoons of dry gelatin daily. However, doctors are silent about its full absorption by the body with this use. But at home, you can make all kinds of desserts from gelatin. They are so simple to make that they won’t be difficult even for a novice cook. The recipes proposed in the article will tell you how to make jelly with a bright and original taste using a variety of ingredients.

Basic cooking method

Per liter of liquid you will need about 40 g of gelatin. Since it is usually packaged in 15 g per package, you will need at least three of them. The contents should be placed in a glass, the remaining volume of which should be filled with cold water. To ensure uniform swelling of the gelatin, stir the mixture every 10 minutes. After 40 minutes, the jelly base can be turned off.

You can save significant time if you start preparing the remaining components of the jelly immediately after pouring the gelatin with water. These can be berries that need to be boiled in a separate container with water and lightly boiled. All that remains is to add the swollen gelatin to the resulting compote. The liquid must be brought to a boil again, stirring continuously, removed from heat and poured into molds.

They need to be placed in the refrigerator for a couple of hours. If the form is roomy enough, you can leave it overnight.

The type of berries or fruits taken does not affect the hardening time of the jelly. The main thing is to ensure that there is no imbalance in proportions: when there is less gelatin than needed, the jelly may not set. If you don’t have time to boil, you can use ready-made juices as a base. To do this, gelatin is also pre-soaked, after which it needs to be dissolved on the stove, and then added to the juice and mixed.

There is no need to limit yourself to the process of pouring gelatin into fruit liquids when you can experiment a little with fillings. You will be able to prepare completely different types of jelly: both in appearance and in taste.

Dessert No. 1 – striped flight

First of all, berry and fruit preparations are made so that the jelly is multi-colored:

pears + apples;
pineapples + oranges;
cranberry + strawberry.

First, one of the liquids is filled with gelatin, after which it must be poured into molds in a layer of about 1-2 cm thick. After an hour of hardening in the refrigerator, the next liquid is added on top of the mixture, which was also brought to a boil after adding gelatin. The forms are again placed in the refrigerator, and similar actions are performed with the remaining products.

If there are not many ingredients, and there are only a couple available, then layers of different colors can simply be alternated. To decorate, you can alternately add a piece of fruit or berry to each of them. Experiments are welcome here!

Dessert No. 2 – avalanche

The dessert requires a small amount of ingredients:

gelatin;
milk;
sour berries.

The first step is to prepare the berry-gelatin base, which also needs to be poured into molds. They are placed in the refrigerator so that the contents freeze at an angle. Therefore, wine glasses are perfect as forms for this dessert. The layer frozen in this position will act as a “mountain”.

The second layer will be milky. The mixture of gelatin base and milk is brought to a boil, after which it is added to the glasses. But now they need to be placed in the refrigerator in an even position to harden. The result is a layer of milky snow that adorns the red mountain.

The delicate milky taste and berry sourness combine perfectly.

Dessert No. 3 – a storm in a glass

The recipe contains alcohol, so it is suitable for a feast with friends.

The berry-fruit mixture must first be strained so that there are no fruit fragments or seeds left in it. Before introducing gelatin into the liquid, a small amount of vodka is added to it (1/8 of the total volume). Then gelatin is poured into the mixture and it is brought to a boil. Small glasses are used as containers into which the finished liquid is poured. To harden, they are placed in the refrigerator.

The berry and fruit base can be replaced with orange juice.

Dessert No. 4 – sour cream

Not too fatty sour cream (1 l) should be whipped with sugar (100 g) using a mixer. Finely chopped prunes in the desired quantity are added to the mixture. Pre-soaked gelatin is brought to dissolution and poured into the mixture. All that remains is to mix everything well and place in the molds.

Although jelly is not an instant dessert that can be used to surprise friends who happen to drop by, it is unlikely to cause much harm to their figure.

Video on the topic

Probably every housewife knows how to make jelly from gelatin. We fell in love with this delicacy as children. Progress does not stand still, and the culinary industry is developing along with it. Today you can find so many interesting jelly recipes that it makes your eyes wide open. Let's look at the best of them.

What doesn't gelatin like?

How to dilute gelatin is written on its packaging. However, this product is capricious, and when working with it you should take into account some nuances:

Never bring gelatin to a boil, as this will prevent it from acquiring a thick consistency.
When heated, aluminum utensils give gelatin an unpleasant taste and a dark tint.
To dissolve all the crystals, heat the container with plain water while diluting the gelatin.
If there are lumps in the gelatin mixture that you cannot completely break up, strain the liquid through a sieve.

Note! If you like so-called quivering desserts, dilute 20 g of gelatin in 1 liter of water. And if you want to get a harder jelly, increase the amount of gelatin by 2.5 times by the same volume of liquid.

Fruit and berry light dessert

Berry jelly with gelatin is considered an ideal dessert. Firstly, this delicacy is incredibly tasty. Secondly, it is useful because it contains many vitamins. And thirdly, such jelly will not harm your figure.

Compound:

500 ml clarified apple juice;
2 tbsp. l. granulated sugar;
25 g gelatin;
peach;
6-7 strawberries;
6-7 pcs. blackberries;
6-7 raspberries;
mint leaves;
6-7 pcs. blueberries

Note! You can use absolutely any berries and fruits. Jelly is made from frozen berries with gelatin in the same way.

Preparation:

Advice! Do not place the jelly in the freezer until it has completely hardened, as it will turn into crystals.

Delicate milk chocolate jelly

Milk jelly with gelatin and cocoa tastes incredible and is very tender. And it’s quite simple to do. To make the jelly beautiful, use special molds, but you can also use ordinary glasses.

Compound:

250 ml baked milk;
15 g cocoa;
10 g gelatin;
5 tbsp. l. filtered water;
2.5 tbsp. l. granulated sugar.

Advice! Before pouring the jelly into the molds, make sure the bottom is warm. Then, when the treat freezes, lumps will not form.

Preparation:

Sour cream treat for little ones

Now let’s prepare homemade jelly with gelatin and sour cream. This delicacy will be very useful for children.

Compound:

350 g sour cream;
100 g granulated sugar;
10 g gelatin;
130 ml purified water;
1 tsp. vanillin.

Preparation:

Curd jelly for the delight of those with a sweet tooth

Did you know that dessert can be not only delicious, but also incredibly healthy? Curd jelly is considered just such a delicacy. And if you pour syrup on it and decorate it with berries, you will get a real culinary masterpiece!

Compound:

25 g gelatin;
100 ml milk;
400 g cottage cheese;
400 ml sour cream;
berries;
fruit juice;
7 tbsp. l. granulated sugar.

Preparation:

Pour milk over gelatin and leave for 30-40 minutes. During this time it will swell.
Then put the container with the milk-gelatin mass on the stove and heat it slightly on a low burner level, stirring.
Grind the cottage cheese with granulated sugar and add sour cream. Beat the resulting mass with a blender.
Now add the gelatin mixture into it and mix.
In principle, you can already pour the jelly into molds and put it in the refrigerator. And to complement its taste with bright notes, add any berries or pieces of fruit to the jelly.
Or you can prepare another layer. Dissolve gelatin in juice and heat it. Pour the resulting mixture into the bottom of the mold, and when it hardens, add the cottage cheese jelly. It will turn out delicious!

Note! To make the jelly easy to remove from the mold, gently lower it into warm water.

Have you decided to make fruit jelly from gelatin, but are you afraid of gaining extra weight? Then make a dessert from any juice. This way you will enjoy its taste and maintain your figure.

Note! Choose natural juice without preservatives or harmful additives.

Compound:

2 tbsp. juice;
25 g gelatin;
1 tsp. granulated sugar.

Preparation:

Add gelatin to the juice and leave it for an hour.
After the specified time has passed, add granulated sugar and place the container on the stove. At the lowest burner level, stirring all the time, completely dissolve the gelatin.
Pour the jelly into the molds. You can put your favorite fruits or berries on the bottom.
When the jelly has cooled, place it in the refrigerator.
You can serve this delicacy with whipped cream or a scoop of ice cream.

Note! Before putting the jelly molds in the refrigerator, cover them with cling film so that the treat does not absorb the odors of other foods.

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.

Fruit jelly with gelatin is not a dish that I prepare every day, because normally I somehow make ready-made jelly from bags. Are you too? But sometimes you want something unusual and non-standard, and then... The composition of fruit jelly in this case depends on what I have on hand.

In general, I would single out at least two groups of fruits: fresh and canned. Fresh ones can be used in different ways: it is better to squeeze juice from citrus fruits and apples, and puree all sorts of mangoes, peaches and apricots. For canned ones, it is rational to use syrup for gelling, and leave the whole pieces of fruit in it. Naturally, you can also mix freshly squeezed juices with syrups. In this recipe I will show two-layer jelly, without mixing, it’s even more beautiful.

It is also important to remember that there are fruits that cannot be gelled. This is fresh pineapple and kiwi. It makes no sense to make juice or puree out of them. And even if you put the puck into jelly from other fruits, they will dissolve it around themselves. Canned pineapples do not do this; they can be gelled.

So, let's prepare fruit jelly with gelatin at home...

First, pour the syrup out of the jar and measure how much we have. I ended up with about 200 ml.

Squeeze about twice as much fruit juice. I increased the number to 500 ml, purely to make it easier to calculate the gelatin.

Now a little theory. Sweet liquids are heavier than unsweetened ones. Therefore, it is realistic to pour the syrup in a separate layer at the bottom of the glass, and the juice on top. It is impossible to do the opposite when the bottom layer is not frozen - the syrup will pass through the juice and lie on the bottom. Those. if you want to make jelly, where the transparent syrup layer will be on top, and the opaque layer of juice will be at the bottom, then you will first have to let the lower unsweetened one harden, and only then pour in the upper sweet one. But a couple “sweet at the bottom - not sweet at the top” can be poured at once, and they will not mix.

We calculate gelatin according to the instructions on the package. Since there may be a certain amount of liquid that is inconvenient for calculations without any residue, keep in mind the following rule: for the lower sweeter layer you should take more gelatin than normal, and for the upper unsweetened layer you CAN use less. Those. I have 3 sheets of gelatin on the bottom layer per 200 ml of syrup, and 5 sheets on the top layer per 500 ml of juice.

Soften the gelatin in cold water according to the instructions on the package (normally 5 minutes). For each liquid - its own portion of gelatin, otherwise how to divide it later?

Squeeze out excess liquid and melt the gelatin at minimum microwave power in batches of 15 seconds. Stir for 15 seconds, stir; if the gelatin does not dissolve completely, stir for another 15 seconds. Do not overheat under any circumstances! The gelatin should dissolve completely and turn into a clear liquid.

Pour the syrup into the warm gelatin in small portions with continuous stirring. Not the other way around, it is the syrup into gelatin. If you do the opposite, the warm gelatin in the colder liquid will harden on its own rather than bind it.

We do the same with the juice: slowly pour the juice into the warm gelatin, stirring it all the time.

If the canned fruits were large pieces, then cut them into smaller pieces. I used 6 halves of canned peaches for 4 glasses of jelly, i.e. total - 3 whole peaches.

Place pieces of fruit on the bottom of glass glasses and pour gelatin syrup over them so that the fruit is completely covered.

Pour in the juice with gelatin, spoon by spoon. In case anyone doesn’t know how to “spoon” it, they press its tip into the wall of the glass somewhere at the same level as the surface of the lower liquid and begin to pour it into the upper spoon in a thin stream. As the new level of liquid rises, the spoon is gradually raised up.

Place the fruit jelly with gelatin in a cool place and let it harden. It sets in about 6 hours even just in a cold room; in the refrigerator it sets faster.

Bon appetit!