How to make edible jelly recipe. How to make a three-layer striped jelly from natural products

If you have a sweet tooth, then most likely one of your favorite treats is gelatin jelly in all its varieties. This is not only a delicious dessert, but also a healthy one. Of course, you can go to the store, buy a bag of jelly, dilute it with water and you're done. But it's not like home at all. You can cook it yourself, and as they say, feel the difference. Below are delicious recipes and photos for them:

berry

Ingredients:

100 g berries (raspberries or strawberries)
3-4 tbsp Sahara
12-15 g gelatin
½ tsp citric acid
400-500 g water

Cooking:

Pour the berries with half the norm of sugar and leave in a cool place for 2 hours, mix several times.
Drain the resulting juice and refrigerate, and pour the berries hot water and bring to a boil.
Remove from heat and let steep for 15-20 minutes.
Strain the broth, add the remaining sugar to it and bring to a boil.
Mix gelatin prepared in advance with syrup, stir, pour in the juice from the berries and citric acid, pour into moulds.

Lemon

Ingredients:

1 lemon
1 cup of sugar
25 g gelatin
3 glasses of water

Cooking:

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 the lemon juice and remove from heat.
Strain through the canvas, pour into molds,

orange

Ingredients:

1 orange
½ cup sugar
15 g gelatin
1.5 cups of water

Cooking:

Peel oranges, remove pits and cut into thin circles.
Sprinkle with half the norm of sugar, leave for 30 minutes to form juice.
In a saucepan, mix water and the remaining sugar, boil, add the dissolved gelatin and orange zest.
Stirring constantly, bring to a boil, pour in the orange juice, a little citric acid and strain.
Pour into molds with a layer of 1 cm and let harden.
Put orange slices on the frozen layer, pour over the remaining jelly and cool.

Cherry

Ingredients:

water - 450 ml,
instant gelatin - 1 tbsp. a spoon,
cherry - 15-20 pcs.,
sugar (or powdered) - 2 tbsp. spoons.

Recipe:

Prepare the cherry. De-stone, wash or defrost if needed.
Pour water into a saucepan and add cherries. Boil compote over medium heat. Turn off the heat 5 minutes after boiling.
Pour 100 ml of compote into a saucer.
Add gelatin and stir well until dissolved.
Fall asleep powdered sugar or sugar and mix well again.
Combine the gelatin mass with the remaining compote, mix. Pour the mixture into molds or glasses and refrigerate until the jelly is completely set.

strawberry

Ingredients:

300-500 g of fresh strawberries (below, its quantity will be specified);
sachet of Dr.Oetker gelatin 10 g;
200-300 ml of pure water;
sugar to taste (from 2 to 4 tsp).

Recipe:

To make jelly, we need juice. And you need to get it from fresh strawberries. This can be done in two ways. The fastest way is to squeeze the juice with a juicer. At the same time, even if you strain the juice through a mesh or gauze, it remains thick, and the jelly will not turn out transparent. However, we will get an interesting visual effect - as if “clouds” will appear in the jelly. This also affects the taste and texture - the structure becomes less vitreous, and the child and I like this option the most, it turns out more “strawberry”, or something. However, we also use transparent jelly - it's just that it is considered a completely different dish.
So, to make jelly with pulp, you need to squeeze the juice with a juicer or press. To get 300 ml of juice, I had to squeeze 300 g of strawberries. By the way, the cake from the juicer is quite juicy and fragrant, and even well crushed ... Feel free to cook a jar of jam from it or use it to make a dessert. It went great with our ice cream.
For clear jelly we act in a different way: we fill 500 g of strawberries with sugar and set aside for several hours or overnight so that the juice stacks. After that, it is enough to clear the juice of seeds by filtering it through a mesh or gauze folded in several layers. However, the seeds do not bother us at all, so I do it with them. We get a transparent, beautiful, luminous strawberry juice.
Further, we act in the same way for both types of juice.
Taste and add sugar to taste.
Further, it is desirable to act exactly with the recommendations of the gelatin manufacturer, although usually they differ little from each other. The main thing is that the contents of the sachet should be designed specifically for 500 ml of liquid.
Pour gelatin into the diluted juice and mix thoroughly. Let it swell for 10 minutes.
Then we place a container with juice and gelatin on a minimum fire and, with constant stirring, cook until the gelatin dissolves. Temperature control is important! Jelly should not be heated to more than 60 degrees! However, at a minimum heat on the smallest burner, with stirring, gelatin simply must dissolve at much lower temperatures.
We filter our jelly through gauze or mesh folded in two layers.
Pour into molds and leave to cool at room temperature.
When it has completely cooled down, put it in the refrigerator. In a few hours, the dessert will grab well, and it can be served at the table.
What to add? Yes, anything! Chopped fresh strawberries, whipped cream or ice cream. And in the "pure" form, it is very well in demand!
Bon Appetit! I'm sure after such a culinary experience in the direction of the powder strawberry jelly you look no more!

Juice jelly

The recipe for this delicious dessert consists of:

juice (whatever you like)
Sahara,
water 100 ml.
1 sachet of gelatin.

Cooking method

First you need to soak the gelatin in water for 30 minutes. Then put on fire and heat until completely dissolved. Stir regularly, but do not bring to a boil.
Remove from the stove, pour in the juice slowly, stirring at the same time (so that there are no lumps). Pour our yummy into molds and let cool. Bon Appetit! Read more:.

From gelatin with the addition of juice and fruits

Ingredients:

15 g gelatin,
0.5 l. juice,
sugar
chopped fruit (can be whole).

Recipe:

Pour gelatin with water ( room temperature) and leave for half an hour. The proportions are indicated on the package, it is important to observe them.
We put a saucepan with juice on the fire. When it boils, pour in the gelatin, stirring constantly (until completely dissolved).
Put fruit on the bottom of the molds and pour gelatin (as shown in the photo). We put in the refrigerator for an hour. Ready!

Gelatin with yogurt

Ingredients:

250 ml. drinking yogurt(cherry);
250 ml. drinking yogurt (vanilla);
40 g of gelatin;
0.5 l. water;
3h. spoons of honey

To cook you need:

Dissolve gelatin in water according to package directions. Let him cool down.
Pour the resulting amount of gelatin evenly into bowls.
Pour the yogurt from the packages into different containers so as not to mix the colors.
Add honey in proportions - 3 teaspoons per 0.5 l. yogurt.
Pour yogurt with gelatin and mix thoroughly.
Prepare molds. We fill them with layers, alternating colors.
We put in the refrigerator for half an hour, after each layer.

Curd with gelatin

And so, we need:

200 gr. cottage cheese;
3 art. spoons of sugar;
2 tbsp. spoons of gelatin;
0.5 cups of milk;
Berries or fruits (who loves what).

The recipe is quite simple and will not take much time:

First, prepare the gelatin. Pour the contents of the pack into a deep plate, pour hot milk and beat with a whisk (so that there are no lumps).
In berries or fruits, add half the mass of the finished gelatin and mix. Add sugar and mix again.
Pour the remaining gelatin into the cottage cheese and beat for several minutes.
In a large glass or bowl, put the berries with gelatin and put in the refrigerator. Then add cottage cheese and put it back in the fridge.
If you want, you can also decorate with berries.

Delicious jam with gelfix

A good help in making jam at home is gelfix (this is a natural-based thickener that is used for cooking jelly, jam, jam, etc.). The big plus is that thanks to this product it is not necessary to sterilize the jars, which saves a lot of time.

Gelfix Jam Ingredients:

Strawberries (or other fruit, but without the addition of yogurt) - 1 kg;
Sugar - 500 gr;
Gelfix - 1 sachet (2 in 1).

How to make jam with gelfix:

Sort strawberries and wash under running water. Place in an enamel container and use a blender to bring to a puree state.
Mix sugar with gelfix and add to strawberries. Mix everything together and put on fire. During cooking jam (3-5 minutes), stir constantly.
When the preparation of the jam is over, we pour it into sterile jars and roll it up.
Treat yourself and loved ones in winter! delicious jam with gelfix. Read more:.

Gelatin with juice

For this delicacy, we need:

3 cups of any juice;
1.5 teaspoons of sugar
30 g of gelatin.

Easy to prepare:

Mix juice with gelatin and leave for an hour.
After the gelatin has swollen, add a spoonful of sugar and put on fire. During cooking, stir constantly with a wooden spoon. Never bring to a boil!
Remove from heat and pour into large bowls. It will be beautiful if you add whole fruits to the jelly from the juice (you can at the bottom, or you can decorate on top).

Products:

750ml milk
2 bananas
30g gelatin
2 tbsp Sahara
vanilla sugar to taste
50-70g grated chocolate for decoration

Cooking:

In a blender, beat milk, sugar and 1 banana. Cut the banana into pieces first. If you like the flavor of vanilla, then add vanillin on the tip of a knife to the milk-banana mixture. So homemade milk jelly with bananas and chocolate will acquire a subtle, but such an attractive vanilla flavor.
Next, dilute the gelatin according to the instructions on the package. Let it thicken.
Enter gelatin into the milk-banana mass. It is best to do this through a medium-sized sieve, so that undissolved pieces of gelatin do not get into the dessert. Beat for 3-5 minutes to obtain a smooth, uniform consistency.
Cut the remaining banana into small thin small strips and fold them on the bottom of bowls or portioned glasses. Pour the milk-banana mixture into these molds. Garnish with grated chocolate and refrigerate for 2-2.5 hours to set.

TOclassicalemoloexact

Products:

milk - ½ liter
water - 100 ml
sugar - 3 tablespoons
gelatin - 1 tablespoon
vanillin - on the tip of a teaspoon

Cooking:

Need to pour gelatin boiled water, the temperature of which should be slightly above room temperature. Within half an hour, the gelatin will begin to swell.
Put a saucepan with milk on the fire and, without letting the milk boil, remove from the stove. Pour sugar into milk.
Once again, put the saucepan on the fire, bring the milk to a boil again and remove it again. Introduce gelatin into the milk, from which you must first drain the excess water, stir constantly.
Leave the milk with gelatin on the table to cool the mass.
Add vanillin (the amount depends on your taste), mix.
Strain the future dessert through a sieve immediately into molds so as not to waste the mixture, pouring it from one dish to another.
Put the filled molds in the refrigerator (not in freezer!) and take it out only when it hardens.
To carefully transfer the jelly to a plate, the dessert molds must be dipped in hot water for a couple of seconds. There is no need for this procedure if you plan to serve the dessert in the bowl in which it froze.
Garnish with fruit slices if desired.

In order for your jelly to be delicious, you must follow a few simple rules.
It is undesirable to cook jelly in aluminum dishes, as it may darken and acquire an unpleasant aftertaste.
The bottom of the dish into which the gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
You can add a little wine or lemon juice to the jelly, while its taste will become more saturated.
To prepare a gelatin solution, it must be poured cold water from the calculation: for 1 part of gelatin - 8-10 parts of water and leave for an hour to swell. Then put 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 it should first be washed with cold water, poured for 30-40 minutes (10-12 parts of water for 1 part of gelatin), then drain the water, squeeze the gelatin from excess moisture and enter , stirring constantly, into the boiled syrup. The plates will completely dissolve.
Agar-agar is prepared in the same way as sheet gelatin, with the only difference being that it should be soaked for 2 hours. Agar should be taken 2 times less than gelatin.

Jelly cakes, sweets with jelly filling, just bowls with a mysteriously transparent dessert - no matter how the jelly is decorated, there will be no end to the young sweet tooth.

Today we are preparing the most colorful and alluring jelly dessert- from fruits. One kind is enough to freeze in anticipation, but after the first portion, no one will refuse the supplement!

Fruit Jelly - General Cooking Principles

The easiest way to make jelly with pieces of fruit is to take factory-packaged jelly and dilute it according to the instructions. But it's too simple and not at home. It is better to cook jelly on your own and its basis can be juice, sour cream, milk, yogurt or fruit puree.

Gelatin is used as a binder for jelly at home. It is best to take instant gelatin in granules. Before mixing the gelling agent with the base, it is pre-soaked and heated in a water bath. Do this with care, do not bring to a boil. If you miss the moment, gelatin will lose its properties.

Before mixing the dissolved gelling agent with the base, it is well cooled. Stir for a long time and slowly so that the solution disperses evenly.

In jelly, you can add fresh and canned fruits. They are cut into small slices, slices or cubes. When using canned fruits, it is important to dry them well so that excess moisture does not prevent the jelly from setting.

Jelly with fruit in a glass: a simple recipe for a low-calorie dessert with kiwi and yogurt

The dessert consists of jelly in two colors: white and green, with pieces of kiwi. The basis for jelly is light grape juice. The dessert looks spectacular, it is prepared simply and for a short time. You will need two glass goblets and ice.

Ingredients:

Yogurt without flavorings - 200 gr.;

Half liter grape juice;

50 gr. granulated gelatin.

Cooking method:

1. In a small bowl, pour gelatin with a glass of grape juice. Without stirring, set aside, stand for a quarter of an hour.

2. Pour the remaining juice into a saucepan, heat it up, but do not boil!

3. Pour warm juice to the swollen gelatin and stir for a long time. We make sure that all the granules are completely dissolved.

4. Cut off the fleecy peel from the kiwi in a thin layer, cut the flesh into small, arbitrary-shaped pieces.

5. Pour ice into a bowl. We lay two glass goblets on it at an angle of 45 degrees and fill them with kiwi. Pour the pieces with half the juice mixed with gelatin, put in the refrigerator.

6. When the jelly grabs well, we take out the glasses and put them vertically on the table.

7. Mix the remaining juice with yogurt, pour into glasses and place in the refrigerator again. We are waiting for the complete solidification of the jelly. As a result, you will get a jelly divided into layers diagonally, in addition to a delicious taste, it also looks very impressive.

Peach jelly with fruits

Delicate dessert based on yogurt with pieces of peaches and banana. The basis for jelly is fresh Orange juice, which creates a richer color and taste. If you do not want to squeeze citrus fruits yourself, you can take ready-made juice.

Ingredients:

Three large peaches;

One banana, medium ripe;

Three oranges;

450 ml low-fat yogurt;

Instant gelatin - 30 gr.;

A glass of sugar;

Half a liter of pure water.

Cooking method:

1. Using a special citrus juicer, we cook Orange fresh. We filter it through a sieve or cheesecloth.

2. Pour gelatin into a small cup, pour a small amount of orange juice. After standing for ten minutes, place the cup in a water bath and heat, stirring, until the gelatin granules dissolve.

3. Pour the gelatin mixture to the bulk of the freshly squeezed juice, stir well.

4. Pour sugar into a separate enameled bowl, fill it with water, put it on a slow fire. Warm up, stirring, until we get clear syrup.

5. We wash the peaches and cut them, breaking them, removing the seeds. Dip the halves in the syrup, boil for five minutes. Then we take it out and carefully remove the peel.

6. Cut the peaches and bananas into pieces. We set aside a few fruits, and collect most of them in a bowl.

7. Pour yogurt on top and mix with an immersion blender. Pour in orange juice with gelatin and beat again.

8. We lay out the previously set pieces of peaches and bananas in bowls, fill them with the prepared fruit mass.

9. Before solidification, place the jelly in the refrigerator for about 2 hours.

Milk jelly with fruits

Jelly is prepared not only on the basis of yogurt or juice. It tastes just as good with milk. We offer a simple recipe for a two-layer milk jelly, with orange and apple layer.

Ingredients:

two oranges;

Two spoons of sugar;

Large sweet apple;

30 grams of "fast" gelatin;

Vanilla sugar- 10 gr.;

Fatty, best homemade, milk - 700 ml;

50 gr. dark milk chocolate.

Cooking method:

1. We clean the orange, sort it into slices and remove the thin film. Squeezing the pulp in the palm of your hand, squeeze the juice. Add some orange juice and stir.

2. Pour half of the gelatin with water, according to the manufacturer's recommendations on the package. After letting it swell well, dissolve the gelatin granules in a water bath and mix with warmed milk (350 ml). Cool down.

3. Pour the cooled milk into a bowl with orange pulp, and mix with half the sugar. Pouring the mixture into small glasses, put in the refrigerator for about an hour.

4. While the milk-orange jelly hardens, prepare the apple jelly.

5. We peel the peel from apples, and rub the pulp through a fine grater. Pour the remaining milk, in which gelatin is previously dissolved. Pour the remaining sugar, mix well.

6. After cooling the apple mixture, pour it into glasses with orange jelly second layer and put back in the fridge.

7. Sprinkle the frozen jelly with chocolate chopped on a fine grater and serve.

Jelly with fruits: a recipe for an original dessert with grapes, apples and cream

Another apple dessert from jelly based on grape juice and actual grape berries.

Ingredients:

Light grapes - 200 gr.;

75 gr. Sahara;

A glass of clarified grape juice (light);

150 ml of high-fat cream;

Sweet apple;

Large grapes;

Chopped nuts - 1 tbsp. l.;

10 gr. gelatin granules.

Cooking method:

1. Fill gelatin with half a glass of grape juice, place in a water bath. Stirring, warm up, waiting for the granules to dissolve without residue.

2. After pouring the gelatin mass to the remaining juice, stir thoroughly.

3. Pour part of the prepared mixture into a rectangular shape and place in the refrigerator for an hour.

4. After washing the grapes, remove large grapes from the ridges and select approximately the same size. Carefully remove the peel, cut and remove the bones.

5. We take out a form with well-frozen jelly from the refrigerator and lay out the halves of the grapes on it.

6. Pour the remaining juice mixed with gelatin on top and place the jelly in the refrigerator again.

7. Having cut off the peel from the apples, we rub the pulp itself into a medium grater.

8. Pour the chilled cream into a dry bowl. While beating with a mixer, gradually add sugar. Mix the thick creamy mass with apples.

9. We take out the frozen jelly from the refrigerator and cut it into squares so that each contains a grape.

10. Arrange the pieces in bowls or wide glasses, put cream on top and sprinkle with nuts.

Sour cream cake with jelly and fruits "Mosaic"

light cake from sour cream, fruits and jelly looks bright and appropriate to any table. An easy-to-make dessert that doesn't require baking. The cake can be supplemented not only with fruits, but with pieces of biscuit or cookies.

Ingredients:

Sour cream, fat content above 15% - 400 ml;

Four sachets of jelly different tastes;

2 gr. vanilla powder;

Two small bags of gelatin;

One banana and one kiwi each;

Two canned peach;

A small bar of dark chocolate;

A tablespoon of chopped kernels walnut.

Cooking method:

1. Using the instructions on the package, separate the jelly. Pour into wide bowls and refrigerate to set.

2. Pour gelatin into a small bowl, pour a quarter of a glass hot water but not boiling water. Add vanilla and stir thoroughly until both components are completely dissolved. Cool down.

3. Put sour cream in a tall bowl. Beating with a mixer, gradually introduce the gelatin mixture and sugar.

4. Peel the fruit, cut into arbitrary pieces. Cut frozen jelly into cubes.

5. Put the pieces of fruit and jelly in a bowl. Add sour cream to them and mix gently.

6. We line the form or any suitable bowl with a thin cling film and pour the prepared mixture into it. We place in the refrigerator and keep it for at least 4 hours.

7. We take out the frozen cake, turn the form over onto a flat dish, raise the container. We remove the film from the cake and rub the chocolate on top with small chips, sprinkle with nuts and serve.

Fruit jelly in watermelon

Ingredients:

Watermelon, weighing three kilograms;

A kilogram of different fruits, you can also berries;

Two glasses of sugar;

Small lemon;

250 ml of Rkatsiteli wine or similar dry white wine;

Five tablespoons of gelatin granules;

A quarter teaspoon of ground cinnamon.

Cooking method:

1. After rinsing the watermelon, cut it lengthwise. Carefully remove the pulp with a spoon and grind it through a sieve.

2. Level the inner surface of the halves of the watermelon, cut off all the excess white pulp - the surface should be flat and smooth. Wet the inside of the watermelon with paper towels.

3. Peel the skin from the fruit, remove the seeds and cut into half-centimeter cubes. Put in a bowl, sprinkle with fresh lemon juice and mix well.

4. Pour half a liter of water into a saucepan, pour a glass of sugar. We place on a small fire and, stirring constantly, prepare a clear syrup. Partially lower the fruit platter into it, blanch for at least 2 minutes.

5. Pour gelatin with 100 ml of cool water.

6. Pour the wine into the syrup in which the fruit was blanched, add the remaining sugar and cinnamon. Bring to a boil, boil over medium heat for three minutes, remove from the stove, filter. After cooling slightly, add the swollen gelatin and stir well.

7. In a large saucepan, bring water to a boil. We turn the halves of the watermelon with the white pulp down and keep each one over the steam for about five minutes.

8. Put some fruit in watermelon "bowls", pour them with a small amount of syrup and put them in the refrigerator for 20 minutes.

9. As soon as the jelly sets well, add fruit and add syrup again, cool. Repeat until we fill to the top.

10. Tighten the watermelon halves with cling film and place them in the refrigerator for 8 hours.

11. When serving, cut into slices, like a regular watermelon.

Jelly with fruits - cooking tricks and useful tips

Sweet fruit jelly can be too sugary, so before mixing with the base, it is recommended to sprinkle their slices with lemon juice.

To cooked on the basis fresh juice the jelly was not cloudy, it is advisable to let it stand for a while, and then strain it through cheesecloth.

Citrus fruits, apples, fragrant pears, vanilla or cinnamon can give a brighter taste to any jelly.

How to make jelly

The sweetness in the form of jelly is very popular all over the world, because it is not only tasty, but also useful product. It can be prepared using gelatin, pectin or agar-agar. These components help to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:

Many housewives buy finished powders because they are easy to cook. The difference lies in the usefulness of the product. At home, you can come up with many options: the unctuous base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will like the Cola dessert). Add as a filler various fruits(apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.

The product can be used as independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you haven’t canned compote, stir not a large number of jelly with water. The product is used for decoration and filling confectionery: cakes and pastries. Jelly brings lightness and is a bright element of decoration.

How to breed gelatin

An important part of the process of how to make gelatin jelly is the dilution of the thickener. The right proportions will help create a delicious dessert:

Compliance is important correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
It is necessary to pour the crystalline substance with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

Making a sweet that has a natural taste and aroma is best on own kitchen. The process of its preparation is not laborious, it does not take much time. Recipes can be found great amount, all this due to the variety of ingredients that are suitable for use. As a basis, you can take jam, juice or compote.

How to make juice jelly

To prepare a juice-based jelly sweets, you will need the following components:

fruit or berry juice - 1 l;
gelatin - 4 tsp

How to make gelatin jelly with juice base:

How to make fruit jelly

Many recipes: http://www.povarenok.ru/recipes/dishes/sweet/?searchid=865

For a dessert with fruit filling, you will need the following ingredients:

food gelatin - 4 tsp;
juice - 400 ml;
fruits - to taste;
granulated sugar.

Step by step instructions on how to make fruit jelly:

How to make jam jelly

The way to make jelly from gelatin with jam will require the use of components:

water - 1 tbsp.;
jam - 2 tbsp.;
gelatin - 5 tsp

Technology, how to make jelly from jam:

Separate the jam syrup from the berries (if any). Dilute the first component with water. Dilute gelatin according to package directions.
Place the swollen gelatin mass in a saucepan, heat until it becomes liquid.
Add jam syrup and berries, mix.
Distribute the finished substance into forms.
Leave to harden in the refrigerator for a couple of hours.
Video here: https://www.youtube.com/watch?v=smtB59iHk4M

Different desserts are especially popular in every family. Both adults and children eat them with pleasure, but useful qualities such dishes often leave a lot to be desired. After all, purchased sweets contain a lot of chemicals: dyes, preservatives, flavors, etc., which can adversely affect the activity of organs and systems. But tasty and healthy desserts can be prepared at home. Let's talk on www.site about how fruit jelly is prepared, we will give a recipe from gelatin and fruits. How to make it at home?

fruit jelly from gelatin and fruit ( fresh apples and cherries)

To prepare such delicious and healthy dessert you need to prepare one medium apple, fifteen cherries, six mint leaves, a couple of tablespoons of gelatin. You will also need one hundred milligrams of sugar, half a liter of water, a tablespoon of sweet white wine and half a lemon.

First of all, peel the apple and chop it into small pieces. Boil water in an enamel saucepan, dissolve sugar in it. Squeeze three to four tablespoons of juice from a lemon and add to the syrup. Pour a tablespoon of wine there and add apples. Cook over low heat for five minutes. Of course, if the jelly is intended for children, wine should be excluded.

Remove the apples from the syrup, put them in the prepared molds. Remove the pits from the cherries and place the cherries in a second layer after the apples.

Soak the gelatin in cold boiled water, keeping the ratio 1:6. After swelling, combine this mixture with chilled syrup, mix. Pour fruit in molds with such a liquid, add mint leaves to them and send to the refrigerator. Jelly should harden within one and a half to two hours.

To remove the jelly from the molds, simply dip them in boiling water for a couple of seconds and turn them over onto a plate. Ready meal can be watered berry syrup(cold) or ice cream.

How to make fruit jelly at home from oranges

To prepare such a delicious dessert, you need to prepare a couple of oranges, one glass of sugar, a couple of glasses of water and a tablespoon of gelatin. You will also need a little citric acid.

Remove the zest from the oranges, as well as the peels, and chop the pulp into thin slices, not forgetting to remove the grains. Pour the prepared fruit with half a glass of sugar and leave for half an hour to get orange juice. Boil the water with the rest of the sugar and orange peel. Next, cool the syrup a little, add the swollen gelatin into it (it must first be soaked) and stir until completely dissolved. Then stir in orange juice and citric acid. Strain the resulting liquid and fill half of the molds with it. Arrange the orange slices on top and fill them with the remaining jelly. Chill in the refrigerator until cold. In the same way, you can make jelly from tangerines.

cherry jelly

To prepare such a delicious dessert, you need to prepare a couple of glasses of cherries, half a glass of granulated sugar and one and a half glasses of water. You will also need half a tablespoon of gelatin.

Ripe cherries should be rinsed with cold water. Then throw it in a colander and remember well with a spoon. Collect the resulting juice. Pour the cherry mass with water, bring to a boil and strain. In the finished broth, dissolve sugar, swollen gelatin and collected cherry juice. Achieve complete dissolution of gelatin, then pour the syrup into molds and cool in the refrigerator.

Melon jelly

To prepare a surprisingly fragrant and tasty jelly, you will need half a kilogram of melon, half a liter of water and half a glass of granulated sugar. Also prepare a couple of tablespoons of gelatin and a couple of tablespoons of lemon juice.

ripe melon rinse, peel and remove the skin and grains, and then squeeze the juice out of it. Put water on fire, boil it and dissolve sugar in it. Next, add melon juice, freshly squeezed lemon juice and swollen gelatin to the resulting syrup. Stir constantly until the gelatin is completely dissolved. Pour the resulting mixture into molds and refrigerate until completely solidified.

Strawberry champagne jelly

This fruit jelly recipe at home can only be prepared and tasted by adults. To prepare such delicious dessert it is worth preparing three hundred grams of strawberries, three hundred milliliters of champagne, one hundred and fifty grams of sugar, ten to twelve grams of gelatin and juice squeezed from half a lemon.

First, soak the gelatin in a warm water for forty minutes. Champagne with sugar, as well as with lemon juice, heat up to eighty degrees (no more). Add squeezed gelatin to this mixture and dissolve it with constant stirring. Cool the prepared solution.
Arrange the strawberries in portion molds, pour over the prepared jelly and place in the refrigerator for at least four hours until completely solidified. In the same way, you can make pineapple jelly.

Fruit jelly with fruits (raspberry, apple, strawberry, blackberry, blueberry puree)

To prepare such a dish, prepare one hundred grams of fruit. You can use raspberries, apples, strawberries, blackberries, blueberries, etc. You will also need forty grams of sugar, five grams of gelatin and fifty grams of cream. Sort the fruits and rub them through a sieve or grind them with a blender, combine them with some water, add sugar to the container and bring to a boil. Next, add the swollen gelatin to the hot mixture. Next, cool the jelly and pour it into molds. Leave in the refrigerator until completely cooled.

Ekaterina, www.site

P.S. The text uses some forms characteristic of oral speech.

If you decide to treat your household with a delicious and delicate dessert, then try making jelly. The process of its preparation will not take you much time, and all necessary ingredients can be found in the refrigerator. In addition, jelly is considered a very healthy product containing a large amount of nutrients. How to make jelly at home?

We have selected a few for you simple recipes cooking delicious jelly dessert.

What you need to know about making jelly at home?

To make jelly not only tasty, but also useful, when preparing it, you need to take into account the following nuances:

if you are preparing jelly for small children, then use only natural products;
the main component of jelly is gelatin - it must be pre-soaked;
jelly can be poured into special molds or any dishes can be used, for example, glasses or glasses;
if you are preparing a multilayer jelly, then each subsequent layer is poured when the previous one thickens;
add a variety of fruits and berries to the jelly, you can also use honey, yogurt, jam, cottage cheese and milk.

How to make gelatin jelly: a classic recipe

As already mentioned, most often jelly is prepared using gelatin, since it is he who helps to maintain the shape and solidify the dessert. In addition, with gelatin, jelly is cooked much faster and easier. We bring to your attention a recipe for delicious fruit jelly.

Compound:

gelatin - 3 tbsp. l.;
water - 0.5 l;
fruits and berries (at your discretion);
sugar - 100 g.

Cooking:

sour cream jelly recipe

Compound:

sour cream - 1 l;
gelatin - 20 g;
fruits and berries (of your choice);
sugar - 100 g.

Cooking:

Gelatin, previously swollen, must be heated in a saucepan over low heat or in a microwave oven.
Sour cream with sugar should be beaten until homogeneous mass blender.
Whisking constantly, add gelatin to the sour cream. Mix everything well.
Fruits need to be washed, peeled and finely chopped, added to sour cream and mixed.
The resulting mixture is poured into molds and sent to the refrigerator until it thickens.

How to make jelly from jam?

Compound:

150 g of strawberry jam;
1 st. water;
15 g gelatin.

Cooking:

Gelatin should be poured with cold water and wait until it swells.
Remove from jam strawberry berries, and in the syrup you need to pour water and mix.
Boil the syrup over low heat, slowly adding gelatin.
When the gelatin dissolves, remove the pan from the heat.
Put the strawberries on the bottom of the molds and pour the syrup with gelatin.
When the syrup has cooled, the jelly molds should be placed in the refrigerator.

Recipe for multi-colored fruit jelly

Compound:

gelatin - 40 g;
powdered sugar - 1 tbsp.;
3 oranges;
6 kiwi;
2 bananas;
creamy yogurt - 250 ml.

Cooking:

Peel the oranges and squeeze out the juice using a juicer.
Cut orange zest into small pieces and mix with yogurt.
We clean the kiwi, banana and beat with a blender (separately) until a slurry is obtained.
We dissolve gelatin in water, as in previous recipes.
Pour gelatin into yogurt and mix. The resulting mixture is poured into molds, filling only a quarter of them, and sent to the refrigerator.
As soon as the base hardens, add kiwi on top, pre-mixed with gelatin, and place it in the refrigerator again.
In this way, we make two more layers: orange and banana. The main thing is to wait until the previous layer hardens.

You can arrange the layers in any order, add other fruits or in between. different types jelly lay out the berries. On top of the jelly, you can sprinkle nuts or decorate with fruits.

Jelly at home: photo

There are a lot of ways to make jelly at home. It is made from cottage cheese and sour cream, jam and fruit juice. This list can be continued indefinitely. Experiment, add new ingredients, come up with original forms of jelly - and your dessert will be a success among guests and households. Bon Appetit!