Did you know that the classic recipe is still used in the preparation of jelly: fruit or berry juice, gelling agent (gelatin) and sugar. This beloved jelly dessert (gelee) came to us from France, and it retained the name consonant with the French name in many languages of the world.
Most often, to make jelly at home, dry ingredients are purchased at the grocery store, warm water is added according to the recipe, they are stirred until completely dissolved and the resulting mass is cooled, as a rule, 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 fulfill your culinary fantasy in this direction, you will need the following products: berries, fruits, jam, milk, cream, sour cream, sugar, and the like. In homemade jelly, you can put sugar exactly according to the recipe, or a little less / more to your liking. Moreover, the berries and fruits used in the preparation of jelly are saturated with fructose and glucose and are able to give the dessert sufficient sweetness.
Products and utensils for making jelly at home
The main ingredient of any jelly is a gelling product, as a rule, it is natural gelatin, less often agar-agar or pectin. Modern gelatin is usually sold in an instant form, which depends on the size of the gelatin granules: large granules need to be pre-soaked in lukewarm water, and small ones dissolve rather quickly in warm water or juice with short stirring. You can simply sprinkle instant gelatin on the surface of the liquid and do not stir immediately - let it sink, mix 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. Only it is difficult to use it with a lack of time: agar-agar must 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 in groceries packaged in sachets and use it according to the recommendation written on the package itself, not only for making jelly, but also for delicious fragrant natural jams. Its significance is determined by the fact that it is a substitute for gelatin, which for some reason cannot be used by some people. Jelly with pectin is less dense, but it is much more useful.
The material prepared for jelly must be poured into molds and cooled either in room conditions or in a refrigerator. In the latter, the process of obtaining jelly is faster. If there is a need to lay out the finished jelly with a beautiful pyramid on a saucer, then gently immerse the form with 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 ripen, it is best to make jelly out of them, not only as a dessert for the table, but also in the form of blanks for the future. Jelly currant desserts 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 currant - this is widely known, but we will now tell you what recipes to make excellent desserts from it!
Currant Jelly Ingredients:
- ripe red currant - 150 grams;
- drinking water - 600 milliliters;
- sugar by preference;
- gelatin - 2 tablespoons;
- lemon juice- 1 tablespoon.
By simple recipe redcurrant jelly is prepared as follows:
- Soak the required amount of gelatin in two glasses of water for half an hour before introducing it into the jelly.
- Sort currant berries, free from brushes, rinse in a colander under running water and allow excess moisture to drain
- When the water drains, grind the currant through a sieve or chop it in another way and, putting it in a stainless steel pan, pour 1 glass of water.
- Place the saucepan over medium heat, bring the mixture to a boil while stirring, and continue to cook for 5 minutes.
- Strain the boiled mass through gauze, add granulated sugar, lemon juice to the resulting juice and bring to a boil over low heat, removing the boiled foam.
- Remove the boiled saucepan with juice from the heat and pour in the dissolved gelatin while stirring.
- Cool the entire volume of liquid for jelly a little and pour into prepared forms for their final cooling.
The jelly will turn out to be ruby in color and you can decorate it by serving with dessert, fresh mint leaves or fresh currants.
Classic recipe for homemade currant jelly (without heat treatment)
This is the 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 amount of granulated sugar. Such a jelly will be inferior to the boiled version with gelatin in elasticity, but will win in usefulness and flavor.
Ingredients:
- ripe red currant - 400 grams;
- granulated sugar - 400 grams.
Homemade fresh currant jelly classic recipe prepare like this:
- Sort the currants, clearing them of unripe berries and leaves, rinse and cut off from the brushes.
- Grind the prepared currants in any way and, pouring the entire volume of sugar indicated in the recipe into it, mix thoroughly until the mass is homogeneous. Adding 50 milliliters of hot water will speed up the dissolution of the sugar.
- Arrange the resulting mixture in dessert molds or for future use in jars that can be stored in a cool, dry place under parchment piping.
Such a living jelly can be spread on a sandwich - and there is no tastier and healthier than breakfast, or you can bake cheesecakes, open pies with it and mix it with milk drinks.
How to make redcurrant jelly without gelatin?
This recipe is also from the category of "live" jelly and will help to preserve the vitamin supply of ripe red currants as much as possible both for the table and for future use on the shelf in the pantry for grandmother's jars. The absence of gelatin in this recipe is compensated by the presence of natural currant pectin.
Ingredients:
- ripe red currant - 600 grams;
- granulated sugar - 400 grams;
- drinking water - 100 grams.
You can prepare redcurrant jelly without gelatin as follows:
- Prepare red currant berries (sort, remove from brushes, remove rubbish and unripe berries).
- Pour 100 milliliters of water into a suitable saucepan and pour in the whole whole currant and cook over low heat until the berries begin to burst.
- Turn off the heat and crush the berries to a crushed mass:
- 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.
- Cool the boiled mass in a natural way, strain through gauze and fill the prepared molds with it.
The remaining pulp can be used for cooking jelly or mixed into kefir, because it has a lot of sugar and flavor.
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, both adults and children will like it, and you can cook it very easily at home.
Ingredients:
- ripe blackcurrant - 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:
- Sort out blackcurrants and ripe fresh raspberries and prepare for grinding.
- Put gelatin in a small amount of water for half an hour to swell.
- Grind the berries and pass through a sieve to obtain juice.
- Pour the resulting juice into a stainless container, add sugar, add swollen gelatin. Put the mixture on low heat and with constant stirring bring to a boil and remove from heat.
- After filtering, pour the resulting liquid into molds and cool until jelly is formed.
When serving, this dessert can be garnished with anything you wish: mint leaves, whole berries, and lovers of high-calorie desserts can add whipped cream.
The original recipe for blackcurrant and strawberry jelly
Black currant - a vitamin champion among berries - goes well with different berries and fruits in terms of its taste. In our case - with strawberries and white wine.
Ingredients:
- ripe blackcurrant - 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 done like this:
- Preliminary, for at least 30 minutes, soak the gelatin to swell.
- Prepare blackcurrants and strawberries by sorting and washing, chop and squeeze the juice.
- To the resulting juice, add granulated sugar, lemon juice, white wine and put the mixture on medium heat to bring to a boil.
- Remove the boiled mixture from the heat, add the swollen gelatin and stir until it is completely dissolved.
- You can naturally cool the jelly mass and, pouring into molds, cool in the refrigerator.
When serving, blackcurrant and strawberry jelly can be decorated at your discretion (cream, nuts, caramel).
Exotic gooseberry kiwi jelly recipe
Everyone knows that in berries related to currants, gooseberries and yoshte, there is a lot of pectin and excellent jelly from them, especially if you add kiwi pulp to it, which will bring 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:
- Peel the gooseberries from the stalks and rinse under running water through a colander. Remove skin from kiwi.
- Grind prepared berries and kiwi in a way convenient for you, preferably with a blender.
- Add granulated sugar and 150 milliliters of water to the resulting puree, stir with a wooden spatula and put on moderate heat
- Bring to a boil, stirring constantly, remove from heat and cool.
- When the berry-fruit mass has cooled, add gelatin soaked in advance and stir until it is completely dissolved.
- It remains only to decompose the jelly into molds and finally cool in the refrigerator.
Such jelly, when served, can be decorated with caramel nuts and kiwi slices.
Winter raspberry jelly recipe at home
According to this recipe, you can cook jelly all seasons, but in winter, when the need for summer sensations is not only food, such jelly will also definitely improve your mood. You need to cook it from freshly frozen raspberries.
Ingredients:
- raspberries - 200 grams;
- drinking water - 500 milliliters;
- granulated sugar - to taste;
- gelatin - 15 grams.
By winter recipe raspberry jelly at home cook like this:
- If the gelatin is not instant, soak it in advance in a small amount of lukewarm water for 30 minutes.
- Pour the required volume of water into a suitable saucepan, add granulated sugar, stir it and put it on moderate heat to bring to a boil.
- Add thawed raspberries to the boiled syrup and cook for 10-15 minutes over low heat.
- Strain the finished raspberry compote and pour the soaked gelatin into it with constant stirring so that it dissolves completely.
- It remains to pour into molds and cool, while whole raspberries can be put inside the jelly molds.
Although the jelly of such beauty and lively summer raspberry flavor is attractive in itself, but at your discretion and desire, you can decorate it with a curl of whipped cream, caramel nuts and others.
homemade strawberry jelly recipe
Jelly according to this recipe can be prepared both from fresh strawberries and from freshly frozen ones. It may be interesting for you to add a little mint to give the dessert an additional aroma of freshness (fresh in summer, dried in winter).
Ingredients:
- fresh strawberries - 200 grams;
- granulated sugar - to taste;
- instant gelatin - 15 grams;
- drinking water 600 milliliters;
- mint leaves - optional.
Strawberry jelly home recipe prepare like this:
- Sort the fresh berries, remove the pedicels, wash and drain, and let the ice cream thaw.
- Pour water into a suitable container and pour the preferred volume of granulated sugar, put on fire, bring to a boil and immediately add the prepared strawberries to the boiling syrup while stirring with a wooden spatula, which are enough to cook for 5-10 minutes.
- Having scooped 100 milliliters of ready-made strawberry compote into a cup and cooled it a little, add the required amount of gelatin with constant stirring until completely dissolved.
- Strain compote, combine with dissolved gelatin and pour into molds. Cool down initially room temperature and then in the refrigerator.
If such jelly is prepared from fresh strawberries, then you can place a strawberry with a pedicel in each mold, with still warm jelly. Winter strawberry jelly can be decorated with something else.
Popular cherry jelly recipe
Dessert according to this recipe is distinguished by its unique aroma and color, natural cherry flavor, ease of preparation and availability of ingredients, which children especially like.
Ingredients:
- fresh ripe cherries - 200 grams;
- granulated sugar - to taste;
- drinking water - 0.5 liters;
- gelatin - 15 grams.
According to the popular recipe for cherry jelly, cook like this:
- If the gelatin is in large granules, it should be soaked in a small amount of water about an hour before use.
- Sort the cherries, discard unripe and spoiled ones, remove from the brushes and peel the seeds.
- Pour the prepared berries with sugar and let them stand for a while so that the cherry juice leaves.
- Pour the resulting juice into a cup, and put the cherries in a saucepan, pour water into them and bring to a boil.
- Allow the resulting compote to cool slightly, add swollen gelatin, cherry juice into it and stir everything until the gelatin is completely dissolved.
- It remains to pour the juice, spread the cherries in molds and, pouring the poured juice into them, put them in the refrigerator for complete cooling.
Cherry jelly is beautiful on its own, but garnishing 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 to give children healthy and inexpensive treats. And although making jelly is not at all difficult, some tips from experienced chefs in this matter can also come in handy.
The word "jelly" in many is associated with jellyfish. Cold and trembling - well, how can one admire this? Do you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is a very useful product, you know? Some experts in healthy eating believe that jelly and marmalade are extremely useful for our body, as gelatin saves from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is good for bones, nails and hair. Pectin - another product with which you can make jelly - is able to remove salts of heavy metals from the body. And agar-agar (a gelling product from seaweed) stimulates peristalsis, since when it swells, it increases many times in volume. Agar-agar also removes toxins and toxins 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 jelly, but jelly is also good, the main thing is to strictly follow the recipe during the cooking process. Otherwise, if the gelatin is shifted, a taste of wood glue appears in the taste.
Pectin - gelling product plant origin(vegetarians sighed freely). Pectin is ideal for making jelly, it will never spoil its taste and freezes very well at a fairly high temperature. high temperatures. However, you should not overdo it with pectin either - transparent jelly can 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 the hot product. You can make your own pectin. For example, a green gooseberry preparation is prepared as follows: boil 1 kg of gooseberries in 200 g of water until cooked and wipe through a sieve. For 1 liter of puree, add 400 g of sugar, 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 absolutely does not spoil the taste, gives 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 delicious, you need to remember a few simple rules.
Jelly should not be cooked in an aluminum pan, as it can 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.
. To improve the taste in jelly, you can add a little wine or lemon juice.
. To prepare a solution of gelatin, it must be poured with cold water at the rate of 1 part of gelatin - 8-10 parts of water and left for an hour to swell. Then put the dishes with gelatin in a 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.
And now - the recipes! There are many of them, very different, the most delicious and healthy. You can, for example, prepare 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 to 1 liter of juice and boil until the drop solidifies on the edge of the plate.
Sea buckthorn jelly for the winter. Squeeze 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 juice from red currant. Berries 
you can preheat (in the oven, in the 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 proceed in different ways. It is easier for someone to warm it over low heat until the sugar is completely dissolved, but for someone it is a pity for vitamins, and he will prefer to just stir the sugar. It will take a long time to stir, I immediately warn you, but it's worth it. Arrange the finished jelly in jars, leave to cool completely (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! Berries or pieces of fruit can be placed in transparent jelly, and milk and colored jelly make a fun striped treat. It is important to take your time and wait for the complete solidification of each previous layer before pouring the next one, otherwise the layers may mix.
Ingredients:
100 g berries,
3-4 tbsp Sahara,
12-15 g gelatin,
½ tsp citric acid,
400-500 g of 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 hot water over the berries, bring to a boil, remove from heat for 15-20 minutes, let them brew. Then strain the broth, add the remaining sugar to it, bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in juice from berries and citric acid, pour into molds.
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 cloth, pour into molds, cool.
Ingredients:
1 orange
½ cup sugar
15 g gelatin,
1.5 cups of water.
Cooking:
Peel oranges, remove pits and cut into thin rounds. 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. In the same way, you can make jelly from tangerines.
Ingredients:
1 kg watermelon (half a medium)
2 tbsp gelatin,
500 g yellow peaches
2-3 tbsp lemon juice
2 tbsp maple syrup,
2 tbsp orange liqueur.
Cooking:
Soak the gelatin according to package instructions. Cut the watermelon in half, make the edges jagged. Carefully remove the middle, leaving some pulp. Turn half of the watermelon over to drain the liquid. Scald the peaches, remove the skin, remove the stones and puree in a blender with maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with puree. Pour the resulting mixture into half of the watermelon. Cut the watermelon flesh into cubes and gently fold into the peach puree. Cover half of the watermelon with plastic wrap and refrigerate for 6 hours. Serve sliced like a regular watermelon.
Ingredients:
4 large juicy pears,
1 tbsp with a slide of agar-agar flakes,
90 ml of water
cardamom, turmeric - to taste.
Cooking:
Peel the pears, puree in a blender. Dissolve agar-agar in water, boil, boil for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom seeds, 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.
Cooking:
Pour gelatin with cold water, leave to swell, then heat until completely dissolved. Heat milk, put sugar, stir and add gelatin. Pour off 100 g of milk, stir hot chocolate powder in it, mix thoroughly. Pour chocolate jelly into molds (up to half), let it harden. Then pour the remaining milk mixture over 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 of gelatin.
Cooking:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.
Ingredients:
600 ml freshly brewed strong coffee
100 g sugar (preferably brown)
150 cream 35% fat,
4 tbsp chocolate liqueur,
5 leaves of gelatin (or 25-30 g of gelatin powder).
Cooking:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Put the whole mixture on fire and slowly heat until the gelatin is completely dissolved. Remove from fire. Mix the remaining coffee with liquor, combine with the gelatin mixture and pour into molds. Place in refrigerator. Whip the cream until fluffy, put the frozen jelly on serving plates and put the whipped cream on top of the jelly. Enjoy your meal!
Ingredients:
500 g of kefir,
4 tbsp vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.
Cooking:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and mix well. Pour into molds, put in the refrigerator to harden. Serve with bright jam.
Jelly from tea. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the pack), cool a little. Cut any fruit into cubes or slices, arrange on plates or molds, pour over tea and place in the refrigerator. Garnish with whipped cream before serving.
Ingredients:
700 ml of champagne,
75 g of powdered sugar,
3 tbsp liqueur,
5 leaves of gelatin.
Cooking:
Break the gelatin and put in a bowl, pour 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 of jelly, one cannot fail to mention its "relative" - mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, it must be cooled: place the dishes with the future mousse in a bowl of 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.
Cooking:
Cut the apples into thin slices, remove the seeds, cover with 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 chilled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass is formed. Pour into moulds, chill. In the same way, you can make mousse from any fruit or berry.
Ingredients:
500 g fresh plums,
5 tbsp Sahara,
2 egg whites
10 g gelatin.
Cooking:
Rinse the plums, remove the pits and soak in a little water. Wipe through a sieve, set aside the puree, and prepare a decoction with a little water from the unmashed residues and seeds. Strain the broth, dissolve the swollen gelatin in it. Add sugar to plum puree egg whites, place the bowl in a bowl of ice water and beat the mixture until fluffy. Its volume should increase by 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and chill.
Jelly is useful, simple and beautiful. Enjoy your meal!
Larisa Shuftaykina
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component is tasteless and odorless, therefore ready meal will have the aroma of the berries or fruits from which it is made. Dessert comes out very tasty, beautiful and healthy.
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:
- Do not use aluminum containers for making sweets. In such dishes, the mass may darken and form a specific aftertaste.
- Adding a small amount of wine or lemon juice will help improve the taste of the dish.
- You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option It is considered to put the container in a water bath.
- The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.
Many housewives buy ready-made powders, because it is easy to cook from them. The difference lies in the usefulness of the product. At home, you can come up with many options: the jelly base is made from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add 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 an independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir it 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 colored decoration element.
How to breed gelatin
An important part of the process of how to make gelatin jelly is the dilution of the thickener. Correct proportions will help you quickly create 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 sweetness that has natural taste and flavor, better in your 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 step by step gelatin jelly with juice base:
- Pour gelatin crystals into a glass, fill with juice to the top. Leave for 20 minutes for the gelatin to swell.
- Mix the substance with the rest of the liquid in an enamel bowl, place on fire. While the juice is heating, stir it. Wait until it begins to boil so that the crystals dissolve completely.
- Pour the prepared transparent mixture into molds, cool at room temperature, refrigerate until completely solidified.
How to make fruit jelly
For a sweet 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:
- Pour gelatin powder 1 tbsp. cold water, let it swell for an hour.
- Pour the juice into the pan, add the swollen gelatinous mass. Taste the mixture, if it seems unsweetened, add the right amount of granulated sugar. Put the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
- Pour half of the resulting substance into molds, add pieces of fruit. Then, fill everything with the remaining base.
- Cool the dessert at room conditions, place in the refrigerator to solidify.
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French jelly dessert has been and remains one of the most delicious desserts in the world. Even Bonaparte and his wife enjoyed this dish at the dinner table.
Since then, hundreds of recipes for jelly dessert have appeared, and website chose for you the 5 most appetizing, so that you can please your loved ones.
jelly rice dessert
You will need(for 2 servings):
- 4 tbsp. l. boiled rice
- 150 g cottage cheese
- 1 st. l. gelatin
- 5 st. l. low fat cream (or milk)
- 2 tbsp. l. Sahara
- vanilla sugar
- ground cinnamon
Cooking:
- Boil rice in sweetened water until tender. The proportions of rice and water are indicated on the packaging of the cereal.
- Soak gelatin in a small amount of warm water, let it swell and then dissolve it in a water bath.
- We combine cottage cheese, cream (or milk), sugar, vanilla sugar, cinnamon and mix with a blender.
- Add the gelatin mass and rice to the curd mass. Mix thoroughly. Rice can be pre-crushed with a blender or left whole for the texture of the dessert.
- Pour the mass into molds and send to the refrigerator to harden.
- So that the jelly can be easily removed from the mold, dip it upside down in hot water for a few seconds, and then turn it over.
- Serve dessert with your favorite sweet sauce, melted chocolate or jam.
chocolate jelly
You will need:
- 120 g dark chocolate
- 500 ml milk
- 10 g gelatin
- sugar as desired
Cooking:
- First we need to boil the milk.
- Then we take gelatin, soak it in a small amount of warm water, let it swell and dissolve in a water bath.
- Ready gelatin is added to milk. Warm up the mixture a little and stir vigorously.
- Break dark chocolate into pieces and combine with milk. Stir until the chocolate is completely melted, until you get a mass of a uniform color.
- The mixture is poured into molds and sent to the refrigerator. The finished dessert can be sprinkled with grated chocolate or almond petals.
Kiwi and sour cream jelly cake
You will need:
For the crust:
- 400 g shortbread cookies
- 150 g butter
For I jelly:
- 2 packs of kiwi flavored jelly
- 2 pcs. kiwi
- 25 g gelatin
For II jelly:
- 750 g sour cream
- 500 ml milk
- 35 g gelatin
- 200 g sugar
Cooking:
- First we knead the cookies so that they turn into small crumbs, then mix them with the melted butter. The dough should be quite wet.
- Line the bottom of a springform pan with cling film and place the dough in it. To make the surface even, press down the dough with a spoon. We put the form in the refrigerator.
- Add gelatin to slightly cooled boiled milk and stir it until completely dissolved.
- Beat sour cream with sugar with a mixer. Without turning off the mixer, carefully introduce milk with gelatin into sour cream in a thin stream so that the gelatin does not come out in lumps due to temperature changes.
- Pour the mixture into the form on top of the cake and send it all to the refrigerator for an hour. During this time, the mass should grab.
- Prepare kiwi flavored jelly according to package instructions.
- We clean the kiwi from the skin, cut into slices or slices.
- We take out the form with dessert from the refrigerator and check whether the surface of the jelly has compacted. Pour a layer of cooled green jelly on top and lay out kiwi slices. We put the cake in the refrigerator for the night, and in the morning we enjoy a delicious dessert.
Jelly cake "Mosaic"
You will need:
- 4 packs of jelly in different colors
- 400 ml condensed milk
- 85 g gelatin
Cooking:
- We prepare the jelly according to the instructions on the package (in different dishes), then leave to harden overnight.
- Gelatin is soaked in a small amount of warm water, allowed to swell and then dissolved in a water bath.
- Combine gelatin with condensed milk and mix well.
- Cut the colored jelly into cubes, fill them arbitrarily into a suitable shape and pour condensed milk with gelatin. We leave to harden in the refrigerator.
How to cook jelly for a person who does not have the slightest experience in creating such culinary delights? Jelly is an incredibly beautiful and delicious dessert, but it is quite easy to spoil it. It is enough to mix up the proportions or prepare the ingredients incorrectly in order to get a shapeless spreading mass instead of an elastic, smooth, shiny, beautiful sweetness. To prepare a treat correctly, it is important to know some secrets.
How to make classic gelatin jelly
Jelly was made before gelatin was invented. An elastic, dense mixture was obtained by long-term boiling of natural unclarified juice with sugar. In order to obtain a product of proper quality, we chose berries and fruits with a high content of pectin: currants, gooseberries, cranberries, lingonberries, sour apples.
Gelatin made the task easier for the housewives and greatly simplified the process. Now classic jelly can be obtained from any kind of juice, syrup, compote, carbonated drink, fruit drink or even milk. There was no need to evaporate moisture for a long time and add a large amount of sugar.
The secret of beautiful jelly is in properly prepared gelatin. It is important to read the instructions on the packaging, because the methods of preparing it may vary slightly from manufacturer to manufacturer.
Soak gelatin in cool clean water, use the proportion of a tablespoon of dry powder (or 15 g) per 100 ml of liquid.
Stir and set aside for at least 40 minutes.
Ready gelatin will look like a crumbly gel-like mass. There should be no free water left in the glass.
Now the crystals need to be dissolved: put the glass in a water bath, heat it to a temperature of 60ºС, stir and remove from heat when the mass turns into a homogeneous transparent liquid solution.
With warm gelatin, you can not hesitate. It immediately needs to be poured into the prepared base. It can be one of the juices or drinks listed above. Mix gelatin with them in a ratio of 1 spoon to 2 cups of liquid.
Now pour the future jelly into molds or bowls and send to freeze in the refrigerator for at least 5 hours.
To get the jelly out of the silicone mold, just crush it on all sides, and then tip the dish onto a plate. The finished dessert can be decorated with chocolate chips, confectionery powder or syrup. But it will be especially nice to eat it on a hot summer day with fresh berries.
The jelly contains a minimum of components, so the main emphasis should be placed on their quality and not replace one with another. Secondly, you should use the correct ratios and follow the order of mixing. That's when you get the very result that looks so tempting at us from the pictures.
From fruit juice
To prepare a refreshing sweet, take two glasses of any clarified juice (400 - 500 ml) and 10 - 15 g of powdered gelatin (tablespoon).
1. Pour 100 ml of base into a separate container. Add a tablespoon of thickener to it and set aside for 40 to 60 minutes.
2. Heat water in a saucepan, bringing it almost to a boil, and remove from heat. Put a glass of swollen gelatin into the hot liquid and stir the crystals until they turn into a homogeneous solution.
3. Combine two glasses of juice with liquid gelatin, mix everything properly and pour into molds.
4. When the mass has completely cooled down, remove it for 5 - 6 hours in the refrigerator.
5. After this time, fruit jelly is ready to please with its refreshing taste.
Cooking from jam
If the house has a jar of fragrant homemade jam, then you can make a great refreshing dessert from it.
1. Take a glass of sweet preparation (preferably liquid) with plenty of syrup. Remove berries or fruits from it, and dilute the remaining liquid with two glasses of water and put on fire.
2. Boil the mixture for 8 minutes. Allow to cool to 50 - 60ºС, add 25 g of instant gelatin to the saucepan and mix well with a spoon. Strain the solution through a sieve to remove grains of unswollen gelatin.
Put the berries or fruits that are left from the jam in the molds and fill them with the gelatin mixture. The dish will be ready after 6 hours in the refrigerator.
Homemade milk jelly
There is nothing easier than making homemade jelly from milk. This dessert is easy to please both children and adults.
1. Pour gelatin (15 g) cool water(100 ml).
2. After 40 - 50 minutes, dissolve it in the microwave or in a water bath.
3. In a separate saucepan, heat 400 ml of milk with 2 - 3 tbsp. spoons of sugar and 1 g of vanillin.
4. After the sugar is completely dissolved, remove the milk from the stove and pour gelatin into it with a thin stream.
5. Thoroughly mix the mixture and distribute it among the bowls.
After 3 - 4 hours, the jelly, put in the refrigerator, will be ready. It can be served sprinkled with coconut flakes on top.
Based on sour cream
Dessert made from sour cream is very light and tender. It freezes quickly and doesn't take long to cook.
1. Soak gelatin powder in cool clean water at the rate of 1 tbsp. spoon for half a glass of liquid. Instant crystals will swell in a quarter of an hour, ordinary gelatin will need 30-40 minutes.
2. Heat the container with the thickener in the microwave or a pot of hot water until the mixture becomes a liquid mass.
3. Prepare the syrup: Melt half a cup of sugar with 2 tbsp. in a heavy-bottomed pan. spoons of water.
4. Combine all the ingredients: 350 g of sour cream (it should be at room temperature), syrup and melted gelatin. Beat the mass with a hand whisk.
5. Put any berries (you can frozen) on the bottom of the molds and fill them with sour cream mixture.
Remove sweets from the refrigerator. You can try it in 1 - 2 hours.
How to make dessert from compote
When the new season of preparations is already on the way, and the shelves are still cluttered with old stocks, make a delicious dessert out of them. Households will not be able to resist and quickly destroy all last year's compotes.
Jelly from blanks is prepared, perhaps, the most fast way. It only needs 2 cups of compote and 1.5 tablespoons of instant gelatin.
We heat the base on the stove to 70ºС and pour all the gelatin into it. Stir very carefully so that there are no lumps left, pour into glasses and when the compote finally cools down, hide it in the refrigerator.
In an hour we will get the most delicious cool dessert from there. Compote jelly is ready.
Curd jelly with gelatin
To prepare an airy curd treat, you will need half a glass of milk, sour cream and sugar, a small pack (10 g) of gelatin and a package (200 g) of cottage cheese or curd mass.
1. Pour gelatin with milk and leave for 30 - 40 minutes.
2. Mix sour cream, sugar and cottage cheese. Using an immersion blender, turn them into a homogeneous mass.
3. When the gelatin swells, melt it on the stove.
4. Pour the mixture of milk and gelatin into curd and sour cream, stir everything with a whisk and pour into beautiful bowls.
We put the dessert in the refrigerator and after 40 minutes it can be tasted.
Variant of kefir
The taste of kefir jelly resembles the taste of ice cream, and therefore it is quite possible to replace a purchased sweet with such a dessert. Its composition is completely natural, which means that the dish is also suitable for the smallest sweet tooth.
1. As usual, prepare the gelatin. Take a pack and measure out a tablespoon of powder. Pour it with 100 ml of water, leave it to swell, and then heat it in the microwave for 20 to 30 seconds.
2. After the gelatin has dissolved, let's take care of the rest of the ingredients. Mix half a liter of kefir, half a glass of sour cream and 3 tablespoons of sugar. Optionally, you can also add a teaspoon of vanilla.
3. Pour gelatin into a bowl with all the ingredients.
4. Beat the mixture with a mixer or an electric whisk so that the sugar is completely dissolved and a large number of bubbles form.
5. After that, the mass can be poured into prepared forms and removed for 3-4 hours in the cold.
Delicate souffle is good to decorate with mint leaves and fresh berries.
from strawberries
This truly summer and unusually fragrant dessert can be prepared all year round. Suitable for both fresh and frozen strawberries.
1. A berry in the amount of 300 g should, if necessary, be sorted out, washed, dried and poured into a blender bowl. Add to it 3 - 4 tablespoons of sugar and one and a half glasses of water. Blend until puree.
2. Pour the resulting mass into a saucepan and put on fire. When the strawberries boil, they should immediately be removed from the stove.
3. Introduce 15 g (or one and a half tablespoons) of instant gelatin into the slightly cooled mixture and mix everything until the lumps are completely split. If you want to make gelatin jelly more uniform, you can strain it through a sieve.
Now it remains to pour bright jam into bowls and put in the refrigerator until morning.
How to make agar agar jelly
Agar-agar is a plant-based thickener that has slightly different properties than cooking gelatin. Its gelling abilities are manifested when heated, so using agar you can not be afraid common mistakes allowed when working with gelatin.
Jelly on agar-agar becomes dense already at room temperature, but it still needs to be removed in the refrigerator. Under room conditions, it does not melt or spread, and in general it turns out to be more beautiful and stable.
This thickener has no specific odor. It can be used by people who can't stand classic gelatin.
It is very easy to prepare jelly based on agar-agar:
1. Soak 2 teaspoons of powder in 150 ml of water for a few minutes.
2. Heat the mixture on the stove and boil it for a minute.
3. Prepare sweet water: dissolve any fruit syrup (raspberry, cranberry, strawberry, etc.) in half a liter of hot boiling water, adding the required number of spoons to taste.
4. Mix the agar mass with sweet water and pour the resulting mixture into silicone molds.
The jelly will begin to thicken as it cools. Then it is better to put it in the refrigerator. In small molds, it will harden in 30 minutes.
Delicate cherry dessert
For a cherry dessert, try the incredibly tender and delicious Italian dish Pana-kotu.
1. First, soak 20 g of gelatin in 50 ml of cold water. Let it sit for 15-30 minutes.
2. In a container, mix a glass of very fatty natural cream (33%), half a glass of sour cream and half a glass of sugar.
3. Put the mixture on the fire, heat, but do not boil. Put half of the swollen gelatin there and mix thoroughly until all the granules are completely dissolved.
4. Open a pack of frozen cherries, select half of the berries, rinse them under running water and let excess moisture drain.
5. Put the berries in a saucepan, fill them with 100 ml of boiled water and add the rest of the gelatin. Heat and stir to dissolve lumps.
6. At the beginning, prepared bowls need to be filled 2/3 butter cream and remove the jelly for half an hour in the refrigerator. Then take it out, spread the cherry component on top of the first layer and put the treat back in the refrigerator. After 2 - 3 hours, you can already enjoy a delicious dessert.
With lemon
Jelly on a lemon looks very colorful and is quite suitable for a festive table. Making jelly at home is not difficult and will not cause difficulties.
1. Need to take ripe large fruit with intact skin, wash it thoroughly and cut off only one zest without affecting the white layer.
2. Squeeze the juice from the rest of the lemon.
3. Boil the zest with two glasses of water for 15 minutes. Pass the liquid through a sieve, removing pieces of the peel.
4. While the zest is cooking, you can prepare the gelatin. Two teaspoons of the powder pour half a glass of cold water, wait 15 minutes, and then dissolve it in a water bath.
5. Mix the decoction of the zest, lemon juice and thickener, heat everything up a little again so that not a single lump remains.
6. When the resulting composition has cooled down a bit, add 3 tablespoons of honey to it and pour the future dessert into plastic molds greased with vegetable oil.
To bring the dish to readiness, it must be removed in the refrigerator for an hour.
Jelly is a universal product that is made both on weekdays and on holidays. It can be eaten by both those who do not deny themselves anything, and those who are on a diet. Learning how to cook it is easy, you just need to practice a little and bring out the ideal proportions for yourself.