Recipe for making jelly. How to make jelly from gelatin at home? Jelly at home: photo

Did you know that the classic recipe is still used to make jelly: fruit or berry juice, gelling agent (gelatin) and sugar. This beloved jelly dessert (gelee) came to us from France, and its name, consonant with the French name, has been preserved in many languages ​​of the world.

Most often, to make jelly at home, buy dry ingredients at the grocery store, add warm water according to the recipe, stir until completely dissolved and cool the resulting mass, usually in the refrigerator. Only those who have made jelly from fresh berries or fruits know that homemade jelly is very easy to make with your own hands.

At first glance, everything is simple and even primitive, but skilled chefs can create dessert miracles: preparing jelly from the classic recipe to the original Panna Cotta delicacy, which is nothing more than milk jelly. To realize your culinary fantasy in this direction, you will need the following products: berries, fruits, jam, milk, cream, sour cream, sugar, and the like. You can add sugar to your homemade jelly exactly according to the recipe, or a little less/more according to your taste. Moreover, the berries and fruits used in preparing the jelly are rich in fructose and glucose and can add sufficient sweetness to the dessert.

Products and utensils for making jelly at home

The main ingredient of any jelly is a gelling product, usually natural gelatin, less often agar-agar or pectin. Modern gelatin is usually sold in instant form, which depends on the size of the gelatin granules: large granules need to be pre-soaked in lukewarm water, and small granules dissolve quite quickly in warm water or juice with short stirring. Instant gelatin can simply be sprinkled onto the surface of the liquid and not stirred immediately - let it sink, then stir a little later until completely dissolved.

Agar-agar is a very useful gelling agent extracted from brown algae and contains a number of vitamins and minerals that help cleanse the human body of toxins. It’s just difficult to use it if you don’t have enough time: agar-agar needs to be soaked overnight in water before preparing the intended jelly.

The next gelling agent widely used in the confectionery industry is pectin, a natural extract from fruits and berries. You can buy it at the grocery store packaged in bags and use it according to the recommendation written on the packaging itself, not only for making jelly, but also for delicious, aromatic natural jams. Its significance is determined by the fact that it is a replacement for gelatin, which for some reason cannot be used by some people. Jelly with pectin is less dense, but it is much healthier.

The material prepared for the jelly must be poured into molds and cooled either at room temperature or in a refrigerator. In the latter, the process of obtaining jelly goes faster. If there is a need to place the finished jelly in a beautiful pyramid on a saucer, then carefully immerse the mold with the jelly in hot water for a short time and immediately turn it upside down - the pyramid will slip out of the mold. Only the mold should not be glass, so as not to crack from contact with boiling water.

In the summer, when the berries are ripe, it is best to make jelly from them not only as a dessert for the table, but also in the form of preparations for future use. Jelly desserts made from currants of all varieties, both red, black, and white, are especially good; in this article we will talk in detail about some recipes for making currant jelly at home.

There is no need to talk about the wonderful taste and benefits of red currants - this is widely known, but we will now tell you what recipes to make excellent desserts from it!

Currant jelly ingredients:

• ripe red currants - 150 grams;
• drinking water - 600 milliliters;
• sugar according to preference;
• gelatin - 2 tablespoons;
• lemon juice - 1 tablespoon.

According to a simple recipe, red currant jelly is prepared as follows:

1. Soak the required amount of gelatin in two glasses of water half an hour before adding it to the jelly.
2. Sort the currant berries, remove the tassels, rinse in a colander under running water and allow excess moisture to drain
3. When the water has drained, grind the currants through a sieve or grind them in another way and, placing them in a stainless steel pan, pour in 1 glass of water.
4. Place the pan over medium heat, bring the mixture to a boil while stirring and continue cooking for 5 minutes.
5. Strain the boiled mass through cheesecloth, add granulated sugar and lemon juice to the resulting juice and bring to a boil over low heat, removing the boiled foam.
6. Remove the boiling pan with juice from the heat and pour in the dissolved gelatin while stirring.
7. Cool the entire volume of jelly liquid slightly and pour into prepared molds to allow them to cool completely.

The jelly will turn out to be ruby ​​in color and you can decorate it, serving it with dessert, with fresh mint leaves or fresh currants.

Classic recipe for homemade currant jelly (without heat treatment)

This is an optimal recipe for homemade redcurrant jelly in terms of its benefits and lively taste, the rich vitamin composition of which is contained in all its parts. Heat treatment as a preservative here is replaced by a large volume of granulated sugar. This jelly will be inferior to the boiled version with gelatin in elasticity, but will gain in usefulness and aroma.

Ingredients:

• ripe red currants - 400 grams;
• granulated sugar - 400 grams.

Homemade fresh currant jelly according to the classic recipe is prepared as follows:

1. Sort the currants, clearing them of unripe berries and leaves, rinse and remove the stems.
2. Grind the prepared currants in any way and, adding the entire amount of sugar specified in the recipe, mix thoroughly until the mass is homogeneous. Adding 50 milliliters of hot water will speed up the dissolution of sugar.
3. Place the resulting mixture in dessert molds or for future use in jars, which can be stored in a cool, dry place under a parchment lining.

Such living jelly can be spread on a sandwich - and there is no tastier and healthier breakfast, or you can bake cheesecakes, open pies with it and mix it with milk drinks.

How to make red currant jelly without gelatin?

This recipe is also from the category of “living” jelly and will help to maximize the vitamin reserve of ripe red currants both for the table and for future use on the shelf in the pantry in grandma’s jars. The absence of gelatin in this recipe is compensated by the presence of natural currant pectin.

Ingredients:

• ripe red currants - 600 grams;
• granulated sugar - 400 grams;
• drinking water - 100 grams.

You can prepare red currant jelly without gelatin as follows:

1. Prepare red currant berries (sort, remove from tassels, remove debris and unripe berries).
2. Pour 100 milliliters of water into a suitable saucepan and add all the whole currants and cook over low heat until the berries begin to burst.
3. Turn off the heat and grind the berries until crushed:
4. Pour the entire volume of prescription sugar into the crushed hot currants while stirring, turn on moderate heat and cook with constant stirring with a wooden spatula for no more than five minutes.
5. Cool the boiled mixture naturally, strain through cheesecloth and fill the prepared molds with it.

The remaining pulp can be used to cook jelly or mixed into kefir, because it contains quite a lot of sugar and aroma.

Summer recipe for blackcurrant and raspberry jelly with cream

A dessert in the form of fresh blackcurrant jelly with cream, original in color and taste, will decorate any sweet feast, will appeal to both adults and children, and can be prepared very easily at home.

Ingredients:

• ripe black currants - 150 grams;
• fresh raspberries - 100 grams;
• dry red wine - 50 milliliters;
• drinking water - 150 milliliters;
• natural gelatin - 1 sachet (15 grams);
• cream not higher than 15% - 150 milliliters;
• granulated sugar - to taste.

According to the summer recipe, blackcurrant and raspberry jelly is prepared at home as follows:

1. Sort out the berries of black currants and ripe fresh raspberries and prepare them for chopping.
2. Place gelatin in a small amount of water for half an hour to swell.
3. Grind the berries and pass through a sieve to obtain juice.
4. Pour the resulting juice into a stainless container, add sugar, add the swollen gelatin. Place the mixture over low heat and bring to a boil while stirring constantly and remove from heat.
5. After straining, pour the resulting liquid into molds and cool until jelly forms.

When serving, this dessert can be decorated with anything you wish: mint leaves, whole berries, and lovers of high-calorie desserts can add whipped cream.

Original recipe for blackcurrant and strawberry jelly

Black currant - the vitamin champion among berries - combines perfectly in its taste with various berries and fruits. In our case - with strawberries and white wine.

Ingredients:

• ripe black currants - 400 grams;
• strawberries - 400 grams;
• granulated sugar - to taste;
• gelatin - 1 sachet (15 grams);
• dry white wine - 150 milliliters;
• lemon juice - 2 tablespoons.

Blackcurrant and strawberry jelly according to the original recipe is made as follows:

1. First, soak the gelatin for at least 30 minutes to swell.
2. Prepare blackcurrants and strawberries by sorting and washing, chopping and squeezing the juice.
3. Add granulated sugar, lemon juice, white wine to the resulting juice and place the mixture over medium heat to bring to a boil.
4. Remove the boiling mixture from the heat, add the swollen gelatin and stir until it is completely dissolved.
5. You can naturally cool the jelly mass and, after pouring it into molds, cool it in the refrigerator.

When serving, blackcurrant and strawberry jelly can be decorated as you wish (cream, nuts, caramel).

Exotic recipe for gooseberry jelly with kiwi

Everyone knows that berries related to currants, gooseberries and yoshta, contain quite a lot of pectin and the jelly they make is excellent, especially if you add kiwi pulp to it, which will introduce a new aromatic note and sourness.

Ingredients:

• ripe gooseberries - 250 grams;
• ripe kiwi - 1 piece;
• granulated sugar - to taste;
• gelatin -15 grams;
• drinking water - 200 milliliters.

According to an exotic recipe, gooseberry and kiwi jelly is prepared as follows:

1. Peel the gooseberries from the stems and rinse under running water through a colander. Remove the skin from the kiwi.
2. Grind the prepared berries and kiwi in a manner convenient for you, preferably with a blender.
3. Add granulated sugar and 150 milliliters of water to the resulting puree, stir with a wooden spatula and put on moderate heat.
4. Bring to a boil while constantly stirring, remove from heat and cool.
5. When the berry-fruit mass has cooled, add the pre-soaked gelatin and stir until it is completely dissolved.
6. All that remains is to spread the jelly into molds and cool completely in the refrigerator.

When serving, this jelly can be decorated with caramel nuts and kiwi slices.

Homemade winter raspberry jelly recipe

This recipe can be used to prepare jelly all seasons, but in winter, when the need for summer sensations is not only food, such jelly will definitely improve your mood. It must be prepared from freshly frozen raspberries.

Ingredients:

• raspberries - 200 grams;
• drinking water - 500 milliliters;
• granulated sugar - to taste;
• gelatin - 15 grams.

According to the winter recipe, prepare raspberry jelly at home as follows:

1. If the gelatin is not instant, soak it in advance in a small amount of lukewarm water for 30 minutes.
2. Pour the required volume of water into a suitable saucepan, add granulated sugar, stir it and place over moderate heat to bring to a boil.
3. Add thawed raspberries to the boiling syrup and cook for 10-15 minutes over low heat.
4. Strain the finished raspberry compote and pour in the soaked gelatin, stirring constantly, until it is completely dissolved.
5. All that remains is to pour into the molds and cool, while you can put whole raspberries inside the jelly molds.

Although jelly of such beauty and lively summer raspberry aroma is attractive in itself, you can decorate it at your discretion and desire with a curl of whipped cream, caramel nuts and more.

Homemade strawberry jelly recipe

Jelly according to this recipe can be prepared either from fresh strawberries or from fresh frozen ones. You might find it interesting to add a little mint (fresh in summer, dried in winter) to give the dessert an additional aroma of freshness.

Ingredients:

• fresh strawberries - 200 grams;
• granulated sugar - to taste;
• instant gelatin - 15 grams;
• drinking water 600 milliliters;
• mint leaves - optional.

Strawberry jelly according to a home recipe is prepared as follows:

1. Sort the fresh berries, removing the stalks, wash and drain, and let the ice cream thaw.
2. Pour water into a suitable container and add the desired amount of granulated sugar, put on fire, bring to a boil and immediately add the prepared strawberries into the boiling syrup while stirring with a wooden spatula, boiling them for 5-10 minutes.
3. Scoop 100 milliliters of ready-made strawberry compote into a cup and cool it slightly, add the required amount of gelatin with constant stirring until completely dissolved.
4. Strain the compote, combine with dissolved gelatin and pour into molds. Cool initially at room temperature and then in the refrigerator.

If such jelly is made from fresh strawberries, then you can place a strawberry with a stalk into each mold with the still warm jelly. Winter strawberry jelly can be decorated with anything else.

Popular cherry jelly recipe

The dessert according to this recipe is distinguished by its unique aroma and color, natural cherry flavor, ease of preparation and availability of ingredients, and is especially popular with children.

Ingredients:

• fresh ripe cherries - 200 grams;
• granulated sugar - to taste;
• drinking water - 0.5 liters;
• gelatin - 15 grams.

According to a popular recipe, prepare cherry jelly as follows:

1. If the gelatin is in large granules, it should be soaked in a small amount of water about an hour before use.
2. Sort out the cherry berries, discard unripe and spoiled ones, remove them from the tassels and remove the seeds.
3. Sprinkle the prepared berries with granulated sugar and let them stand for a while to allow the cherry juice to drain.
4. Pour the resulting juice into a cup, and put the cherries in a saucepan, pour water into them and bring to a boil.
5. Let the resulting compote cool slightly, add the swollen gelatin, cherry juice and stir everything until the gelatin is completely dissolved.
6. All that remains is to pour out the juice, place the cherries in the molds and, after pouring the poured juice into them, put them in the refrigerator to cool completely.

Cherry jelly is beautiful on its own, but garnishing it with whipped cream and a cherry will make it even more attractive.

Fruit and berry jellies are very healthy, tasty and elegant desserts that are good for both festive and everyday tables. Children especially love them. The recipes given here will help give children healthy and inexpensive treats. And although making jelly is not at all difficult, some advice from experienced chefs in this matter can also be useful.

Jelly is very popular with children and adults. The variety of recipes allows you to prepare products that have a special taste difference. Any similar dessert, including fruit jelly, is prepared from:

• gelatin;
• water;
• Sahara;
• fresh fruits and berries;
• milk;
• sour cream;
• cream;
• syrups;
• berry juices and other products.

To enhance the aroma, orange zest, vanilla sugar, liqueurs, wines, and citric acid can be added.

Traditional recipe

To prepare a wonderful dessert in natural home conditions, you need the following ingredients:

• sour cream;
• fruit syrup;
• cream;
• coffee;
• lemon acid;
• melted chocolate;
• sugar;
• orange zest;
• table wine;
• pieces of fruit.

Important: if you take fresh berries and fruits, you need to put them in a container, cover them with sugar, and wait for the juice to release. The resulting syrup is suitable for eating a delicious dessert, such as fruit jelly.

The delicacy is served in transparent glasses, goblets or bowls. The jelly, consisting of multi-colored layers, looks original. To make it, you need to pour warm jelly into a bowl. When the mass can completely harden, lower the mold into boiling water and immediately remove it so that the dessert can move away from the walls, turn it over and place it on a portioned dish or plates.

A recipe for raspberry jelly from frozen or fresh berries can be a bright dessert not only with excellent taste, but also natural without preservatives and dyes, which are found in semi-finished products from bags. In order to prepare a natural product, you need to take:

• a glass of fresh raspberries;
• water – 400 ml;
• gelatin – 1.5 tbsp. l.;
• a glass of dry white wine;
• sweet peaches – 3 pieces;
• half a glass of sugar;
• mint leaves for decoration.

Delicious jelly is prepared this way. Sprinkle fresh berries with two large spoons of sugar to release juice. In the meantime, you need to prepare the syrup by taking a glass of wine, water and sugar, which you need to boil for two minutes. Then add the peach halves and simmer for a while. Take them out, remove the skin and put them in the refrigerator. Then combine the finished syrup and raspberries with juice and boil this mixture for another five minutes. Cool well and rub through a sieve.

Important: gelatin should only be poured with wine, this should not be done with water.

Pour the swollen gelatin into the hot raspberry syrup and mix everything. Place the finished dessert into glasses or bowls and place it in a cool place to harden for five hours. The finished dish can be decorated with chopped peaches, raspberries and mint leaves.

The jelly will be very tasty if you prepare it with sour cream and chocolate. This recipe is the most affordable option to make a delicious dessert. Chocolate can be replaced with instant coffee or cocoa. The steps to prepare the product are as follows. Stock up on ingredients:

• cocoa powder - 3 large spoons;
• a glass of sugar;
• thick sour cream - one and a half glasses;
• gelatin - 30 g;
• kiwi.

First, add water to the gelatin as directed on the package and stir frequently for 30 minutes. Take half a liter of hot water. Next, mix sour cream and sugar. If necessary, leave until the sugar is completely dissolved and mix well again. Pour the swollen gelatin into the sour cream and mix again.

Transfer half of this jelly, prepared naturally at home, into another bowl, and add cocoa powder to the rest and mix. Pour some chocolate jelly into a flat pan and refrigerate until it thickens. After that, you can pour a sour cream layer on top of it and put it in the refrigerator again. Do this until the molds are filled to the top. Decorate with kiwi.

Even the most demanding lovers of this dessert will be able to appreciate the following recipe. If you prepare such a dish, it will surprise you with its variety of tastes and ingredients. The product consists only of strong coffee and milk. The products used are available to everyone, and they are inexpensive. First you need to take the following components for coffee jelly:

• 1.5 glasses of strong hot coffee;
• 45 g water;
• 1 tbsp. Sahara;
• 25 g vanilla sugar;
• 15 g gelatin;
• lemon;
• for milk jelly you need 15 g of gelatin;
• 45 g water;
• 2 tbsp. Sahara;
• 25 g vanilla sugar;
• 1.5 glasses of milk.

First you need to add gelatin to swell. It just needs to be soaked in chilled boiled water. Next, brew a coffee drink and dissolve regular and vanilla sugar in it. Slowly pour the swollen gelatin into the hot coffee with lemon and stir thoroughly, then pour the dessert into the molds.

After the delicacy has hardened in the refrigerator, the prepared product is turned over onto a plate. The next step is to prepare the milk jelly. It is similar to the previous description. Place milk jelly on top of the frozen ball of coffee jelly and do so until the mold is completely filled. When serving, you can garnish with a little grated chocolate.

To prepare the product you will need:

• a quarter kilogram of cottage cheese;
• half a glass of sour cream;
• a glass of milk;
• 15 g gelatin;
• 100 g sugar;
• 5 g vanilla sugar;
• grape;
• cherry plum;
• apples;
• crackers;
• corn sticks;
• dark chocolate.

First of all, having decided to prepare such a dessert at home, you need to pour milk into the gelatin and leave it to swell. Next, the milk should be heated over low heat and stirred constantly so that the gelatin can dissolve well. Allow the product to cool slightly. Place cottage cheese, sugar, sour cream, vanillin in a blender bowl and beat these components at low speed, and then switch to high speed to best grind the cottage cheese.

Pour milk with dissolved gelatin into the crushed curd mass in a thin stream. Don't forget to cut the fruit in the meantime. Line the mold with special cling film, place a few spoons of the curd mixture on the bottom of the dish, put corn sticks on top and lay out the cottage cheese again. Continue this way, laying out pieces of fruit and cottage cheese mixture one by one. Cover the final ball with broken crackers, then wrap it in film and place the mold in the refrigerator. When the dessert is ready, remove it from the mold, transfer it to a dish, and decorate with chocolate.

Sour cream dessert

• jelly from various berries and fruits - three packs;
• sugar - half a glass;
• sour cream - five hundred grams;
• gelatin - forty grams.

First of all, you need to make jelly according to the instructions. You need to take about a glass of water. Then pour the dessert into the molds in a thin layer and place in the refrigerator. Mix gelatin with 300 ml of water and then leave to swell. This procedure will take half an hour. Divide the prepared jelly into small pieces, which are placed in bowls.

Then bring the gelatin to a boil over low heat. Combine gelatin, sugar and whipped sour cream, mix thoroughly to obtain a uniform mass. Next, pour everything into bowls with gelatin and put it in a cold place again. You can serve the prepared dessert directly in the bowls.

Sour cream and strawberry jelly is a product that is worth preparing for the holiday. To create such a sweet you will, of course, need to spend a little time and effort, but this dessert has no equal in taste. For the sour cream layer you will need:

• gelatin;
• milk;
• sour cream;
• vanilla sugar;
• regular sugar.

To make the strawberry layer:

• gelatin;
• cold water;
• strawberry;
• sugar.

Important: when serving this jelly, you can generously sprinkle it with chocolate.

To prepare sour cream jelly, you need to pour gelatin over milk and water over strawberries. Leave everything to swell. Next you need to make strawberry jelly. Thaw the strawberries, then puree them in a blender along with three large spoons of sugar. Gently heat the swollen gelatin to a boil over low heat until the product dissolves well.

Cool to room temperature and very slowly, in small portions, add to the berry puree. Leave in the refrigerator. Then bring the gelatin, previously filled with milk, until dissolved. Set aside the dissolved gelatin so that it does not interfere, proceed to whipping sour cream with vanilla sugar. Without stopping, you need to beat and add gelatin, which has been cooled to ambient temperature, and add it to the strawberry jelly.

Place the dessert in layers in glasses: the first ball is sour cream, the second is strawberry, and so on. Place a little fruit dessert, in this case strawberry, on the last layer of sour cream and make derivative streaks using a stick. Place in the refrigerator for a couple of hours.

Lemon jelly

Lemon jelly can be very refreshing in the summer heat. For lemon you will need:

• 1.5 cups sugar;
• 20 g gelatin;
• 3 glasses of water.

The recipe for this fruit jelly is very simple. First you need to prepare the zest from the citrus product. Dissolve 1.5 cups of sugar in water and add more lemon zest. Meanwhile, dissolve the gelatin in the standard way and gradually add this substance to a mixture of water with lemon zest and sugar. Squeeze juice from lemon. Bring the water to a boil, but do not boil it, because then the jelly will not be able to harden.

When the water reaches the required temperature, gradually pour lemon juice into the container and immediately turn off the heat. Prepare a cooking cloth or sieve, strain and place in the refrigerator to harden. Decorate the treat with your favorite berries and mint.

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 will not present any difficulties even to 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 only a couple are 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 in such a way 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 no fragments of fruit or seeds remain 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 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

Jelly is a tasty and healthy treat that both children and adults adore. Its history is very rich and ancient, because jelly appeared in the 16th and 17th centuries in Europe. At the time, medieval manuscripts described it as a milky, glue-like substance. Jelly appeared as a culinary confectionery dish much later, when the American Perp Waite decided to add dyes and sweet ingredients to the milky sticky substance. At first, the new product was not very popular, but already at the beginning of the twentieth century, people paid attention to the interesting delicacy and began to advertise it in every possible way. Now there are more than twenty types of jelly and more than a hundred ways of preparing it.

Everyone knows that it is based on gelatin, so it is very important to first of all buy high-quality one. Now it’s not a problem to find bags of it on supermarket shelves; moreover, there are many manufacturers and types.

Classic fruit jelly recipe

From the moment you start cooking until you serve it on the table, it will take about 6 hours (don’t be scared, most of the time you just need to wait until it hardens in the refrigerator or on the balcony in winter). This dessert is enough for about 4 servings.

You will need:

• Gelatin in the form of sheets (8 pieces)
• Fruit as desired, such as bananas (1.5 kg) and canned peaches (1 can)

Before making jelly from fresh or canned fruits, you need to remember a few important rules so as not to waste your time and not be disappointed with the result. If you choose fresh fruits, then it is better to squeeze the juice out of the juicy ones first, and puree the rest (apricots, mangoes, peaches). You can take canned ones whole, and use the syrup for the jelly itself.

But there are fruits that cannot be gelled - these are fresh kiwi and pineapple, as they dissolve the jelly around them.

1. Drain the canned peaches into a measuring cup. It should ultimately be 500 ml. If there is not enough, you can squeeze additional juice from the fruit.
2. Gelatin sheets should be soaked in cold water - the easiest way is to follow the instructions on the package, but the approximate soaking time is 5 minutes.
3. The swollen gelatin should be carefully separated from excess water and melted in the microwave in small intervals until it is completely dissolved and homogeneous.
4. Gradually pour the fruit liquid into the heated transparent gelatin, stirring continuously.
5. Cut the fruits into small pieces, select molds for the future jelly and place them evenly and proportionally on the bottom.
6. Slowly fill the fruit molds with the juice and gelatin mixture and place in the refrigerator or cool place until completely set.

Bon appetit!

Recipe for sour cream jelly with cottage cheese

This type of jelly is easy to prepare, but will definitely delight your loved ones or guests invited to tea. The sour cream in the composition will make it tender and moderately sweet, and also give it a milky white color. This type of dessert can be supplemented with completely different ingredients - fruits, nuts, cocoa, toppings.

Before you start cooking you need to remember some important tips:

• Sour cream jelly, contrary to opinions, is low-calorie. It is also not necessary to use homemade high-fat sour cream - a store-bought version of 15% is quite suitable.
• The higher the fat content of sour cream, the easier and faster it is to whip it. Use an omelette whisk for this, so the mixture will turn out airy and look like a real soufflé.
• All ingredients, especially liquids, should be at room temperature. This makes it easier to avoid lumps and sugar crystals.
• Wash the fruits that you plan to use in jelly thoroughly and remove peels and seeds.
• Gelatin should be soaked in water in advance, then heated and brought to a homogeneous transparent liquid. Attention! Gelatin should not boil under any circumstances.

Ingredients for making homemade jelly with sour cream and cottage cheese:

• 250 g cottage cheese
• 250 g sour cream
• 200 ml milk
• 30 g vanilla sugar
• 15 g gelatin

Preparation progress:

1. Gelatin should be soaked in water or milk until it swells, then heated and brought to homogeneity and transparency.
2. Add vanilla sugar to gelatin and mix everything.
3. Add sour cream to the mixture of sugar, gelatin and milk.
4. Now it's time for cottage cheese. To make the jelly as tender and homogeneous as possible, the cottage cheese should be rubbed through a sieve or beaten with a blender. Add the curd mass to a common bowl.
5. Divide the mixture into molds selected in advance and leave to cool for 5-6 hours. Next, desserts can be decorated with toppings, fruits or sprinkles at your discretion.

Bon appetit!

Sour cream jelly with cocoa

Want to surprise your family? Divide the mixture of gelatin, cottage cheese and sour cream into 2 equal parts. Add cocoa to one according to color. Next, spoon the mixture into the molds one by one in the center (by analogy with your favorite childhood cupcake “Zebra”). Your dessert will come out with fancy marble patterns.

Milk-based jelly. Milk coffee dessert recipe

Coffee is not only a favorite invigorating drink, but also an aromatic spice that makes many dishes even more delicious. This is especially true for desserts. We suggest you prepare milk-coffee jelly at home, which itself will be moderately sweet, but at the same time aromatic and tender.

Ingredients:

• Water – 100 ml
• Gelatin – 20 g
• Brewed strong coffee – 2 cups
• Sugar – 4 tablespoons
• Cinnamon, vanillin to taste

How to make homemade jelly:

1. Add half a serving of sugar to the milk, put on the stove and bring to a boil.
2. After the mixture has cooled, you need to add vanillin and 10 g of gelatin.
3. Add a second portion of sugar, cinnamon and a second portion of gelatin to the coffee.
4. Pour the milk and coffee mixture into the molds in layers, then the jelly will turn out stripy. Alternate layers until you run out of ingredients.

Broken Glass Jelly Recipe

Ingredients:

• Several packages of store-bought multi-colored jelly in bags - for this recipe, prepare 4 different colors, for example, yellow, red, green and raspberry.
• Whole condensed milk – 400 g.
• Packaged gelatin – 2 packs.

Step-by-step method for making jelly at home:

1. Preliminary work with packaged fruit gelatin can be taken from previous recipes or read the instructions on the package. But in short, pour gelatin with water, let it swell, and then heat until the lumps disappear.
2. Pour the prepared homogeneous liquid into not very deep molds and place in a cold place until completely solidified. In about three to four hours, our multi-colored jelly blanks will be ready.
3. Cut the jelly into small pieces and mix the colors. Next, put it in a previously prepared form - a container for baking cakes or muffins is suitable.
4. We take gelatin in bags - two packs, according to the ingredients at the beginning of the recipe. Fill it with cold water and wait until it swells. Dilute with a small amount of water.
5. Add condensed milk, mix and pour into a mold with multi-colored cubes. Mix again and put in the refrigerator.
6. After our dessert has completely hardened, we remove the “broken glass” from the mold (to make this happen quickly, we lower the outer part of the mold into boiling water, then the edges will easily come off). Now we cut the jelly cake into portions and delight our friends and family with them.

Jelly alcohol shots

Martini jelly shots

The recipe makes 20 servings.

Ingredients:

• A third of a glass of frozen lemonade, first you need to refine it with a blender
• Two thirds of a glass of water
• Two and a half packets of gelatin
• Three-quarters martinis
• Spoon of watermelon liqueur
• Apple liqueur spoon
• Lollipop sticks

Step by step recipe:

1. Take lemonade and gelatin, mix it all in a small container and place on low heat. Stirring constantly, make sure that the gelatin is completely dissolved.
2. Add vodka. Stir. Divide all this into two equal portions, add watermelon liqueur to one, and apple liqueur to the second.
3. Pour the mixture into small ice cube trays and place in the refrigerator for a while.
4. After completely hardening, transfer the products into paper cupcake tins, after making a hole for the stick.

You can add absolutely any alcohol to such a recipe - from vodka to champagne and tequila. Depending on the theme of the evening.

You can also use more than just ice containers or paper cupcake pockets as molds for jelly shots. The jelly can be poured in multi-colored layers into tall and wide wine glasses - it will look very beautiful and festive. Alcoholic jelly can be poured into half an orange, then cut into slices, into strawberries, lemons - you need to make a hole in all fruits. Or pour everything into a flat, wide container, and then cut it into cubes of the desired size.

Secrets to making perfect jelly:

• Gelatin can be replaced with several ingredients, such as agar-agar or pectin. It should be remembered that gelatin is of animal origin, so dishes using it are not lean, therefore, it is worth using agar-agar. It is extracted from red and brown seaweed, so this product is also perfect for vegetarians. Pectin is also a plant product.
• If, after the required period, the jelly in the refrigerator has not frozen, it’s not a problem. You may have added too much liquid or not enough gelatin. To correct the situation, place all the jelly from the containers into one, heat it and add a portion of pre-swollen gelatin. Pour everything into molds again and cool.
• To remove the finished jelly from the molds without damaging its texture or shape, the outer surface should be immersed in hot water.
• There are no restrictions when decorating jelly. For decoration you can use fresh fruits and berries, creams and whipped cream, powder and toppings, ice cream and chocolate.
• It is very important to choose high-quality gelatin in the store. Therefore, it is best to opt for products in transparent packaging - this way it is easy to evaluate its texture and color. It should be transparent with a slightly golden tint, but if it is cloudy, the product is spoiled or of poor quality.
• While the jelly is hardening in the refrigerator, it must be protected from foreign odors, since it very quickly absorbs all the aromas - pleasant and not. This is very easy to do - cover the molds with cling film.
• Aluminum molds are not suitable for preparation, as exposure to aluminum may cause the product to darken or acquire an unpleasant taste.
• There is a secret to making jelly balls that are used to decorate cakes. A warm mixture of gelatin and fruit juice should be dripped onto cold vegetable oil in the freezer.
• Kiwi jelly and fresh pineapple cannot be used as decoration or fruit inside. They contain enzymes that break down protein. Therefore, jelly using these fruits will not harden even at the lowest temperature. These are the secrets nature hides.

Serving and decorating jelly is an art. Culinary experts all over the world are developing new recipes and decoration options for this healthy and tasty dessert. Multi-tiered cakes, multi-layered jelly sweets, various fancy shapes and bright colors - absolutely all children and even adults adore this dessert.

A bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, using dairy products (kefir, sour cream, cottage cheese and milk) as a base. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that creating this delicious beauty does not require much time, and all the subtleties will be discussed below.

Several gelling substances are used in cooking: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin, obtained from animal raw materials.

The latter product is most often found in culinary recipes. Therefore, before you begin how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on what product is used. Leaf gelatin can be filled with a very large amount of water, since it can then be easily drained. For a powder or granular product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling time may vary from manufacturer to manufacturer. In this matter, you should focus on the deadlines indicated on the packaging.

Melt the gelatin saturated with moisture to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the optimal way to melt is in a steam bath or microwave oven in the “Defrost” mode. After this, gelatin is completely ready for further use.

Fruit juice jelly with gelatin

Fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable for this dessert. Using them as a base allows you to get a bright delicacy with a rich fruity taste.

In the juice jelly recipe, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml water;
• sugar to taste if the juice is not sweet enough;
• 25 g gelatin.

Cooking technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and place on the stove, wait until it boils and simmer for ten minutes.
3. If the gelatin has already swollen, but water remains, carefully drain it. Remove the hot juice from the heat and pour the gelatin into it, stir the jelly base until all the gelatin particles are dispersed.
4. Pour the slightly cooled mixture into prepared molds. If desired, you can decorate with fresh fruit. Allow the dessert to harden completely in the refrigerator.

Recipe for making jam

Cherry, raspberry or other jam can form the basis of a refreshing summer treat - jam jelly. If the preparation contains pieces of fruit or whole berries, they will add zest to the dessert.

List of ingredients required for jelly:

• 200 ml jam;
• 100 g sugar;
• 500 ml water;
• 25 g gelatin.

Progress:

1. Prepare gelatin for further use (soak and dissolve until liquid) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water specified in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything into molds and place in the refrigerator for four hours until completely set. Serve with ice cream or whipped cream and garnish with a sprig of mint.

Cooking with sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, it is not fatty homemade sour cream that is ideal for its preparation, but a store-bought product with a fat content of 15%.

To prepare a delicate sour cream dessert with gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g sugar;
• 10 g vanilla sugar;
• 30 g gelatin.

Sequence of actions:

1. To ensure that the sugar dissolves faster in the sour cream, and the gelatin does not curl into lumps in it, remove all the dessert ingredients from the refrigerator in advance, giving them the opportunity to warm up to room temperature.
2. Using a mixer, beat the sour cream into a fluffy mass, gradually adding vanilla and regular sugar.
3. When all the grains have dispersed in the dairy product, transfer a couple of tablespoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Spread the sour cream jelly into bowls and refrigerate until hardened. Some of the jelly can be colored brown with cocoa and placed in a mold, like multi-colored dough when baking a Zebra pie. You can also make a layered dessert, alternating fruits (any fruit except kiwi and pineapple) and jelly.

Homemade milk jelly

The simplest milk jelly requires only three components: prepared gelatin, milk and sugar. But this low-calorie dessert can be varied by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruit.

For classic homemade milk jelly, take:

• 200 ml milk;
• 4 yolks;
• 100 g sugar;
• 10 g gelatin;
• vanilla powder to taste.

Preparation:

1. Place the milk on the fire and bring to a boil. Meanwhile, add sugar and vanillin to the yolks and grind everything until smooth and creamy.
2. Pour hot milk into the yolks with sugar, stir until smooth. Then lay out the swollen gelatin and warm everything up a little with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into prepared dry containers and, once it reaches room temperature, put it in the refrigerator until completely stabilized.

The jelly can be served in bowls, cups or other molds in which it has frozen, or you can dip the mold in hot water for a couple of minutes and carefully remove the jelly onto a plate. This creates more opportunities for effective delivery.

How to make dessert from compote

As for using winter preparations for preparing summer desserts, you can prepare not only jelly from jam, but also from compote. A pinch of citric acid, vanilla or cinnamon can add a special taste to the dish.

The ratio of components for compote jelly will be as follows:

• 500 ml compote;
• 30 g gelatin.

Cooking process:

1. Strain the compote to filter out the fruits and berries. Pour out the required amount of liquid and pour the gelatin over it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and heat, without allowing it to boil, until all the grains are completely dissolved.
3. Pour half of the jelly base into silicone muffin tins and place in the refrigerator, filling them halfway.
4. When the jelly in the molds has hardened, place the berries from the compote on it and pour in the remaining jelly. Serve once completely set, removing from the molds.

Kefir option

Using the same principle as sour cream jelly, a dessert is prepared based on another fermented milk product - kefir. The dish can be just white, or you can prepare a beautiful multi-colored treat using food coloring, but even without it you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml kefir;
• 120 g sugar;
• 100 g dark chocolate without additives;
• 15 g gelatin;
• 3 g vanillin.

Recipe step by step:

1. Beat kefir at room temperature with a mixer running at medium speed along with sugar and vanilla.
2. When all the sweetener crystals have melted, add the prepared gelatin. Divide the jelly base into two equal parts.
3. To serve, use beautiful stemmed wine glasses. Fix them in a horizontal position at an angle so that you can fill them halfway with liquid. Pour in vanilla jelly on kefir and refrigerate.
4. Melt the chocolate bar in a steam bath and add the jelly to the second part, whisking the mass with a mixer. When the white part has hardened, place the glasses vertically and fill them with chocolate jelly, after which has hardened, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can only be prepared using cottage cheese, sugar and prepared gelatin. In this case, it is better to soak it and dissolve it not in water, but in milk. But there is a recipe for a more delicate curd dessert, more like a soufflé.

For curd jelly with a delicate creamy taste, take:

• 900 g of soft dietary cottage cheese;
• 100 ml vanilla syrup;
• 20 g vanilla sugar;
• 16 g gelatin;
• 250 ml heavy confectionery cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Place the cottage cheese in a container of a suitable size, pour vanilla syrup into it and grind with an immersion blender until smooth. Next, add the prepared liquid gelatin and mix everything again with a blender.
2. Beat chilled cream with vanilla sugar to stiff peaks. In order not to overwhip the cream and dissolve all the particles, the sugar can be ground into powder in a coffee grinder.
3. Next, carefully mix both masses (cream and curd) with a spatula. Place into prepared containers and after hardening, you can enjoy the creamy curd tenderness.

Homemade strawberries

During the strawberry season, it would be a big mistake not to try to make delicious jelly from the juice and whole strawberries.

To prepare it you will need:

• 550 g strawberries;
• 220 g granulated sugar;
• 200 ml cold water;
• 15 g gelatin.

Prepare strawberry dessert as follows;

1. Strawberries, sort, remove stems, rinse and dry on a paper towel. Squeeze the juice from about half the total number of berries.
2. Cover the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, strain the broth and carefully place the berries into molds.
3. Prepare gelatin using strawberry infusion. Combine the dissolved thickener with strawberry juice and pour it over the berries, and after waiting for everything to harden, you can proceed to tasting.

Step-by-step preparation of cranberries

The recipe for jelly with gelatin and cranberries allows you to get not only a very healthy, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that the pureed berries are not affected by high temperatures, and the pink, airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g fresh or frozen cranberries;
• 100 g sugar;
• 500 ml water;
• 10 g gelatin.

Cooking steps:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. If using a frozen product, cranberries must first be thawed, then washed, dried and pureed using a blender.
3. Rub the resulting mass through a sieve. Pour the remaining 400 ml of water over the cake and put it on the fire, and you will need the pureed puree a little later.
4. Pour sugar into boiling water with cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid has cooled slightly, add the swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into serving bowls, without adding a few centimeters to the brim, and place in the refrigerator until completely hardened.
7. Cool the remaining part of the jelly to the state of liquid jelly and beat with a mixer into foam, which is then distributed over the frozen jelly, and put the dessert back in the refrigerator.

Homemade plum treat

Plums, along with other fruits and berries, can also be an excellent base for delicious sweet and sour jelly.

In this case you need to take:

• 150 g of ripe plum fruits;
• 100 g sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml drinking water;
• 20 g gelatin.

Homemade recipe for jelly with plum gelatin step by step:

1. After removing the seeds, cut the washed plums into small pieces, add 0.5 liters of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare the recipe amount of gelatin.
3. Pour the hot plums in syrup into a blender bowl and blend into a smooth, homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed into portioned containers and refrigerated for 2-4 hours.

Cherry jelly with gelatin

This dessert looks like an expensive restaurant dish if you pour it into bowls and garnish with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

List of products used:

• 300 g cherries;
• 150 g sugar;
• 600 ml water;
• 20 g gelatin.

How to cook:

1. Pour 100 ml of water into the gelling component and leave to soak in moisture. Depending on the product used, it will take up to half an hour.
2. Place the remaining water and sugar in a saucepan of appropriate capacity, stir and put on fire.
3. While the syrup is boiling, remove the pits from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, pour the swollen gelatin into them, and stir until smooth. After this, all that remains is to pour the jelly into bowls and let it harden.