Berry jelly. Frozen berry jelly with gelatin

The word “jelly” evokes associations with jellyfish for many. Cold and trembling - how can you admire this? Did 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 specialists healthy eating They believe that jelly and marmalade are extremely beneficial for our body, since gelatin saves us from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is beneficial for bones, nails and hair. Pectin, another product that can be used to make jelly, is capable of removing heavy metal salts from the body. Agar-agar (gelling product from seaweed) stimulates peristalsis, since when it swells it increases in volume many times over. Agar-agar also removes toxins and waste 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 jellied meat, but jelly also turns out quite good, the main thing is to strictly follow the recipe during the preparation process. Otherwise, if you add gelatin, the taste will taste like wood glue.

Pectin is a gelling product of plant origin (vegetarians breathe a sigh of relief). Pectin is ideal for making jelly; it will never spoil its taste and hardens very well at fairly high temperatures. high temperatures. However, you shouldn’t 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, and liquid pectin can be added without dilution to hot product. You can make your own pectin. For example, a blank from green gooseberries It is prepared like this: boil 1 kg of gooseberries in 200 g of water until tender and rub through a sieve. Add 400 g of sugar to 1 liter of the resulting puree, 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 does not spoil the taste at all, produces 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 tasty, you need to remember a few simple rules.

Jelly should not be cooked in an aluminum pan, as it may darken and acquire an unpleasant aftertaste.
. The bottom of the dish into which gelatin is poured must be warm, otherwise lumps may form. It's best to put it in hot water.
. To improve the taste, you can add a little wine or lemon juice to the jelly.
. To prepare a gelatin solution, you need to pour it cold water Calculation: 1 part gelatin - 8-10 parts water and leave for an hour to swell. Then place the dishes with gelatin on 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 in for 30-40 minutes (for 1 part gelatin - 10-12 parts water), then drain the water, squeeze out the gelatin from excess moisture and add , stirring constantly, into the boiling syrup. The plates will completely dissolve.
. Agar-agar is prepared in the same way as leaf gelatin, with the only difference that it should be soaked for 2 hours.
. Agar should be taken 2 times less than gelatin.

And now - recipes! There are many of them, very different, most delicious and healthy. You can, for example, make 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 per 1 liter of juice and boil until drops harden on the edge of the plate.

Sea buckthorn jelly for the winter. Squeeze the 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 the juice from red currants. Berries You can preheat it (in the oven, 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 do it differently. Some people find it easier to heat it over low heat until the sugar is completely dissolved, while others feel sorry for the vitamins and would prefer to simply stir the sugar. It will take a long time to stir, I’ll warn you right away, but it’s worth it. Ready jelly Place in jars, leave until completely cool (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! You can put berries or pieces of fruit in transparent jelly, and milk and colored jelly makes a fun striped treat. It is important to take your time and wait until each previous layer has completely hardened before pouring the next one, otherwise the layers may get mixed up.

Ingredients:
100 g berries,
3-4 tbsp. Sahara,
12-15 g gelatin,
½ tsp. citric acid,
400-500 g of water.

Preparation:
Cover the berries with half the amount of sugar and leave in cool place for 2 hours, stir several times. Drain the resulting juice and put it in the refrigerator, and pour over 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, and bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in berry juice and citric acid, pour into molds.

Ingredients:
1 lemon,
1 glass of sugar,
25 g gelatin,
3 glasses of water.

Preparation:
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 lemon juice and remove from heat. Strain through a cloth, pour into molds, cool.

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

Preparation:
Peel the oranges, remove the seeds and cut into thin slices. Add half the sugar and leave for 30 minutes to form juice. Mix water and the remaining sugar in a saucepan, boil, add dissolved gelatin and orange zest. Stirring constantly, bring to a boil, pour in orange juice, a little citric acid and strain. Pour into molds in a 1 cm layer and let harden. Place orange slices on the frozen layer, pour in the remaining jelly and cool. You can make tangerine jelly in the same way.

Ingredients:
1 kg watermelon (half a medium one),
2 tbsp. gelatin,
500 g yellow peaches,
2-3 tbsp. lemon juice,
2 tbsp. maple syrup,
2 tbsp. orange liqueur.

Preparation:
Soak the gelatin according to the instructions on the package. Cut the watermelon in half, making the edges jagged. Carefully remove the middle, leaving a little pulp. Turn the watermelon half over to drain the liquid. Scald the peaches, remove the skin, remove the pits and puree in a blender with the addition of maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with the puree. Spread the resulting mixture into the watermelon half. Cut the watermelon pulp into cubes and gently stir into peach puree. Cover half of the watermelon with film and refrigerate for 6 hours. Serve sliced ​​like regular watermelon.

Ingredients:
4 large juicy pears,
1 tbsp. with a pile of agar-agar flakes,
90 ml water,
cardamom, turmeric - to taste.

Preparation:
Peel the pears and puree in a blender. Dissolve agar-agar in water, boil, cook for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom grains, 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.

Preparation:
Pour cold water over the gelatin, leave to swell, then heat until completely dissolved. Heat the milk, add sugar, stir and add gelatin. Pour 100 g of milk, stir hot chocolate powder into it, mix thoroughly. Pour into forms chocolate jelly(up to half), let it harden. Then pour the remaining milk mixture onto 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 vanillin,
12-15 g gelatin.

Preparation:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.

Ingredients:
600 ml strong freshly brewed coffee,
100 g sugar (preferably brown),
150 cream 35% fat,
4 tbsp. chocolate liqueur,
5 gelatin leaves (or 25-30 g gelatin powder).

Preparation:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Place the entire mixture on the fire and heat slowly until the gelatin is completely dissolved. Remove from heat. Mix the remaining coffee with liqueur, combine with the gelatin mixture and pour into molds. Place in the refrigerator. Whip the cream until fluffy, place the frozen jelly on serving plates and place the whipped cream on top of the jelly. Bon appetit!

Ingredients:
500 g kefir,
4 tbsp. vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.

Preparation:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and stir well. Pour into molds and set in the refrigerator. Serve with bright jam.

Tea jelly. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the package), cool slightly. Cut any fruit into cubes or slices, place on plates or molds, pour in tea and place in the refrigerator. Garnish with whipped cream before serving.

Ingredients:
700 ml champagne,
75 g powdered sugar,
3 tbsp. liqueur,
5 gelatin leaves.

Preparation:
Break the gelatin and place in a bowl, pour in 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 about jelly, one cannot fail to mention its “relative” - mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, you need to cool it: place the bowl 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 glasses of water,
vanillin - to taste.

Preparation:
Cut the apples into thin slices, remove the seeds, add hot water and cook until soft. Pour the juice into another bowl and rub 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 cooled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass forms. Pour into molds, cool. In the same way, you can prepare mousse from any fruit or berries.

Ingredients:
500 g fresh plums,
5 tbsp. Sahara,
2 egg whites,
10 g gelatin.

Preparation:
Rinse the plums, remove the seeds and simmer in a small amount of water. Rub through a sieve, set aside the puree, and prepare a decoction with a small amount of water from the unpureed remains 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 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and cool.

Jelly is healthy, simple and beautiful. Bon appetit!

Larisa Shuftaykina

Surely many have tried berry jelly. This dessert is not only very beautiful and tasty, but also incredibly healthy. Firstly, berry jelly contains large number vitamins and antioxidants. Due to the fact that the main ingredient for such a dessert is not subjected to heat treatment, he retains all his useful substances, entering directly into the human body.

Secondly, this delicacy is ideal for those who have problems with the osteochondral system. After all, it’s no secret that berry jelly with gelatin contains substances that have a positive effect on the joints of young and old people.

It should also be noted that unlike other desserts, nutritional value You can independently change such a delicacy in one direction or another. To do this, you just need to replace the berries you are used to with others (possibly exotic ones). This way you will make a completely different dish that will have a different appearance and taste.

Berry jelly with gelatin: recipe

There are many ways to make such an unusual and very delicious dessert. By the way, you can cook it at your own discretion, using only your favorite products.

So from fresh berries? For this we need:

• fresh strawberries - about 500 g;
• food gelatin - 25 g;
• water at room temperature - 3 cups.

Preparing Ingredients

Before making jelly from berries, they should be properly processed.

Freshly picked strawberries are sorted and the stems are removed. Next, they are placed in a colander and washed one by one under running water. After placing the product on a thick kitchen or paper towel, wait until all excess water has drained from it.

While the berries are drying, begin preparing the gelatin. It is poured into a bowl and poured with one glass of water. In this form, gelatin is kept for 60-70 minutes. At the same time, it should swell noticeably and absorb all the water.

In order for the gelatin to dissolve, forming a liquid mass, after a while it is placed on low heat and heated very slowly.

The product should be removed from the stove immediately after it has warmed up thoroughly. At the same time, boiling gelatin is highly not recommended.

Cooking process

Berry jelly with gelatin is quite simple to prepare. The processed and dried strawberries are placed in a bowl, and then the most beautiful, dense and whole fruits are selected. They will serve us for decoration. As for the remaining berries, they are ground through a sieve. In this case, the resulting slurry is filtered using thick gauze, but the puree is not thrown away. Place it in a saucepan and add two glasses of water.

Place the dish on the stove and slowly bring its contents to a boil. Then sugar is added to it and cooked until it is completely dissolved. Stir the strawberry mass periodically.

After the described actions, the heat-treated product is removed from the heat and cooled. Then it is filtered again and mixed with fresh berry juice.

Gelatin is slowly introduced into the resulting berry decoction. In this case, the products are constantly stirred with a spoon or mixer. As a result of such actions, a base for berry jelly is obtained.

How to properly form and serve?

Homemade berry jelly can be formed in any container. However, we decided to use small molds or bowls. They are moistened with cold water, and then fresh whole berries, which were previously selected for decoration, are laid out. After this, they are filled with a strawberry gelling base.

After placing the dishes in the refrigerator, wait for the dessert to completely harden. To prevent it from absorbing the odors of other products, the bowls are covered with cling film.

Ready and frozen berry jelly is served directly in molds. Although some chefs recommend doing this on beautiful plates. To do this, the dessert is removed from the bowls by sharply turning them over. If the jelly does not come out, then the bottom of the dish can be lowered into hot water for a few seconds. The main thing is not to overdo it, otherwise the jelly will melt.

Preparing milk jelly-assorted berries

If you are a big fan of fresh berries and cannot decide on their choice for cooking homemade jelly, then we suggest making an assortment of desserts. To do this, you need to use several types of this product. You can buy strawberries, raspberries, blackberries, blueberries and so on.

It should also be noted that jelly from different berries it turns out very tasty if you use this to prepare it dairy product like yogurt. Using this drink, you will get a very tasty and healthy dessert that will certainly be appreciated by both adults and small children.

So how to make berry jelly? To do this you need to purchase:

We prepare products

To make tasty and healthy homemade jelly, you should purchase only fresh and sweet berries. They are sorted out and washed separately in a colander. If the berries have stalks and other leaves, they are removed.

As for it, it is prepared separately. To do this, place the product in a small bowl and fill it with water at room temperature. In this form it is kept for 30-50 minutes. After this, the swollen gelatin is placed on the stove and heated rather slowly.

The product should not be boiled. It is removed from the heat immediately after it has completely dissolved.

Cooking method

Having prepared all the components for the jelly, you should proceed to its actual preparation. For this fresh berries Cover with fine granulated sugar and leave in this form for several hours.

As soon as the sugar melts and, mixed with juice, forms a syrup, it is poured into a separate bowl, where it is then added milk yogurt. As for the remaining berries, they are distributed into bowls. At the same time, blueberries, strawberries, black currants, raspberries, and blackberries are placed in each mold. After this, they begin to prepare the base.

Mix milk yogurt with berry juice thoroughly with a mixer, gradually pouring warm gelatin solution into them. After tasting the mixture, add additional granulated sugar(you can also add vanillin).

Form and serve

Having prepared the sweet yoghurt mixture with gelatin, begin to form the jelly. The berries, placed in bowls, are poured with a milk base. In this form they are immediately sent to refrigerator.

In order for the jelly to set well, it is kept in the cold for at least 5-7 hours. After time, an incredibly beautiful and tasty dessert is laid out on a saucer or served to the table directly in the form. If desired, such a bright and unusual delicacy garnish with a sprig of mint or fresh berries.

Making multilayer berry jelly

Jelly from is prepared in exactly the same way as from fresh product. If you want to get more original dessert, which will delight both adults and children, we recommend making it multi-layered. How exactly to implement this process? To do this, we need to prepare the following components:

• frozen strawberries - about 200 g;
• food gelatin - 35 g;
• frozen cherries - approximately 200 g;
• frozen blueberries - about 200 g;
• ice cream sundae - approximately 3 large spoons;
• beet sugar - approximately 100 g;
• water at room temperature - about 3 glasses (optional).

Product processing

Berries for multilayer jelly are processed quite simply. They are taken out of freezer, distribute into separate plates and defrost completely. During this process, a fairly large amount of juice should form in the dishes. It is poured into different bowls, and then the berries are crushed using a crush. The resulting gruel is placed one by one in thick gauze and squeezed thoroughly.

After the described steps you should get 3 different concentrated juices.

After thoroughly mixing the components, they are left to swell for 30-50 minutes. As soon as the gelatin increases in volume, it is placed on the stove and gradually heated. Having received a homogeneous liquid, remove it from the heat and cool slightly.

Step-by-step preparation of multi-layer jelly

There is nothing complicated in preparing such a delicacy. However, it should be noted that it takes quite a long time to do. This is due to the fact that each berry layer must be cooled until it completely hardens. But first things first.

So, after the strawberry and blueberry are ready, granulated sugar is added to them to taste, and an equal amount of dissolved gelatin is poured in. By the way, it is also added to completely thawed ice cream. This should be done alternately so that the layers do not freeze in different containers.

To form the berry jelly, we recommend using one deep bowl or several small ones. They are rinsed with cold running water, and then the filling mixture is poured in. After this, the forms are sent to the refrigerator and kept for at least 2-3 hours.

After some time, blueberry juice with gelatin is added to the dishes and the same actions are carried out. At the very end, cherry and strawberry fillings are used alternately, respectively.

How to present it for a festive feast?

After all the layers of berry jelly have hardened, it is removed from the bowl, after dipping the bottom of the bowl into hot water. Next, the dessert is decorated with fresh berries or whipped cream from a balloon. In this form it is presented to festive table along with a small spoon and a cup of tea.

The easiest way to prepare a tasty and healthy treat

Red currant jelly is very beneficial for the body, especially for older people. This delicacy contains huge amount vitamin C, as well as elements necessary for the restoration of joint and cartilage tissues.

So what products do we need to make a very tasty and healthy dessert? To do this you need to purchase:

• fresh red currant berries - about 300 g;
• food gelatin - 25 g;
• beet sugar - approximately 100 g;
• water at room temperature - about 2 glasses (optional).

Step by step cooking method

To prepare this dessert, you must use only fresh red currants. It is separated from the branches and placed in a sieve. After thoroughly washing the berries, they are placed on a towel and dried. After this, the product is placed in a bowl and covered with granulated sugar.

Having carefully mixed the currants (so as not to harm the integrity of the fruit), they are left at room temperature for several hours. In the meantime, begin preparing the gelatin.

It's being flooded plain water room temperature and heat very slowly over low heat. When the gelling substance has completely melted, remove it from the heat and cool slightly.

After the described steps, the gelatin mixture is poured into the berries and mixed thoroughly. Next, the resulting mass is distributed into bowls and sent to the refrigerator. After 5-7 hours, tasty and healthy red currant jelly is considered completely suitable for consumption. It is served to the table with a dessert spoon, first sprinkled with powdered sugar.

Ingredients:

• frozen berries
• gelatin or quick-hardening jelly,
• marmalade,
• silicone muffin tins.

Each of us loves to enjoy something delicious for dessert. In the usual sense, this is sweet pastries, cakes, pastries and other sweets. We often forget about the easier and healthy desserts: mousses, homemade yoghurts, jellies, etc. At any time of the year, jelly with berries will remind you of a wonderful summer and will delight fresh taste. In summer these are fresh berries, and at any other time of the year they are frozen. Don't forget to freeze the berries for the winter - they will be very useful to you! Looks very original berry jelly with marmalade.

Frozen berry jelly - Preparation:

Required ingredients for plain jelly from frozen berries:

• 300 grams of any frozen berries;
• 20 grams of gelatin;
• 100 milliliters of plain water;
• A tablespoon of granulated sugar (you can add more for those with a sweet tooth);
• Citric acid.

How to make jelly from frozen berries with gelatin using a simple recipe:
1. The specified amount of frozen berries must be defrosted before starting cooking. To do this, just remove them from the freezer and leave them for one hour at room temperature.
2. When the jelly berries are defrosted, they should be crushed in a blender, or mashed with a spoon. Add granulated sugar and citric acid.
3. The specified amount of gelatin should be diluted in specified quantity regular cold water, then add a little water at room temperature.
4. Next, the gelatin mixture should be heated over medium heat, just a little, do not bring to a boil.
5. Berry puree in sugar and citric acid should be put on slow fire, pour in the gelatin and stir the mixture constantly.
6. The resulting mixture must be poured over special molds for jelly, wait until the mixture becomes cold and place the molds in the refrigerator to harden.

Recipe for currant and strawberry jelly

With gelatin, you can make it more traditionally, using only two varieties of berries. In addition, such a dessert will be perfect for an adult audience.

What you will need for preparation:

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1. 400 grams of black currants and strawberries (you can use both frozen and fresh berries);
2. 150 grams of dry white wine;
3. Two tablespoons of lemon juice;
4. 20 grams of gelatin;
5. Sugar (the amount is selected based on taste preferences).

How to cook:
1. Frozen berries should be placed in a container, and the container should be placed in water at room temperature.
2. When the berries are defrosted, squeeze the juice out of them and strain.
3. Add lemon juice, sugar, wine to the berries. Put everything together on low heat.
4. When the mixture boils, add required quantity gelatin.
5. The entire resulting mixture must be poured into jelly molds, wait until it cools and put in the refrigerator until the dessert completely hardens.

Tip: To decorate the dish, you can add whole berries to the jelly, once it is poured into the molds.
To prepare jelly from frozen berries with gelatin faster, you need to buy instant gelatin, this is one of the secrets in preparing this tasty, juicy and sweet treat. You can also cook it with berries

Rich and aromatic berry jelly is a very simple and tasty dessert that carries a piece of the sunny summer rich in gifts. Jelly from natural fruits and berries - it is not only very tasty, but also very healthy. There are several ways to cook natural jelly. You can boil fruits or berries and puree them - this way the jelly will be thick, with a berry mass and very rich taste. But there is a way to prepare a jelly that is more familiar to us - light, tender and melting in the mouth, while the taste will also be rich, but more attractive in appearance. It is also worth remembering that real jelly made from dark berries and fruits will not be as transparent as synthetic versions from bags.

Products:

The quantity of products is indicated for 7-10 servings, depending on the size of the bowls.

• frozen strawberries - 700 gr.;
• frozen currants - 300 gr.;
• sugar - 150-200 gr.;
• gelatin - 25 gr.

Cooking method:

Place a kilogram of frozen berries in a saucepan, add cold water and cook for 30 minutes. Then turn off the heat, cover the pan with a lid and let it brew for 1 hour. Per kilogram of fruit you will need approximately 1.5–2 liters of water. Let me say right away that with these proportions the jelly turns out to be very rich, sweet and sour.
Strain the infused compote through a fine sieve; we don’t need pulp. Pour 200 ml of compote into a separate container and heat it, but do not bring to a boil.
Pour 25 g into the heated compote. gelatin, stir and leave to swell for about 15 minutes. Then put the container back on the highest low fire and, stirring, heat until all the gelatin has completely melted. It is important that the compote does not boil!
Add 150-200 g to the rest of the compote. sugar and stir until the sugar is completely dissolved. By the way, most of it doesn’t need to be heated, even if it has had time to cool completely.
Now pour the compote with gelatin into the sweet compote in a thin stream, stirring constantly.
Pour the finished liquid mass into cups or bowls and place in the refrigerator until completely solidified. The smaller the container for the jelly, the faster it will thicken.
When the jelly in the molds thickens slightly, you can add fruits or berries for decoration.

This jelly will definitely cheer you up and remind you of summer!