Home Drugs Make your own jelly. Homemade jelly

Make your own jelly. Homemade jelly

Jelly is a simple and delicious dessert. It is boiled berry and fruit juice with sugar. The result is a syrup, and after cooling it turns into jelly. But not every juice can make jelly. P transformation is associated with the presence of such component like pectin. It gives juices and fruits gelling properties. Therefore, you need to choose unripe and most sour fruits, which contain the most pectin.

Making jelly today is quite simple, but there are some rules that you need to follow. Pears, melons and watermelons are not recommended because they are very juicy. Kiwi and pineapple juice destroys the gelatin composition, which can lead to the jelly not setting. If you follow the recipes, the cold dessert will turn out not only beautiful, but also delicious.

1) How to make milk jelly

This is the simplest dessert, because expensive no products needed. To prepare you will need half a liter of milk, 3 tablespoons of sugar, vanilla, gelatin. Cinnamon added to milk will add flavor to the product.

First you need to pour the gelatin with milk and wait until the mixture swells. Then heat the milk and stir until the gelatin is completely dissolved. Add vanillin and sugar to the resulting mass. After this, let it cool to 20 degrees, pour into special molds and put in the refrigerator. The finished milk jelly can be decorated with mint leaves, and also seasoned with jam, syrup, and chocolate.

2) How to make sour cream jelly

Sour cream jelly is suitable as a dessert for any occasion. Sour cream with sugar itself is very tasty, but presenting it as a dessert will not work. Therefore, housewives prepare sour cream jelly with various ingredients that appeal not only to children, but also to adults.

To prepare such a dessert with multi-colored jelly, you will need 3 packages of different jelly, half a glass of sugar, half a liter of sour cream and gelatin. First you need to make the jelly itself. To do this, you need to follow the instructions on the pack. Cut the finished jelly into pieces and place in molds.

Then add gelatin to water and bring to a boil. After this, add sugar and whipped sour cream. Mix everything to obtain a uniform mass, which is poured into molds with the prepared jelly and refrigerated.

3) How to make fruit jelly

The basis of this jelly is compote or juice. Therefore, the process of preparing fruit jelly should begin with compote or purchasing juice. The liquid should be at room temperature. Next, pour half a glass of cold water over the gelatin and let it swell. Using a water bath, heat the mass until it turns into a thick solution. Then combine this solution with compote and let cool. After this, pour into containers and put in the refrigerator. You can decorate fruit jelly with mint.

4) How to make jelly “Cappuccino”

To prepare this dessert you need to soak gelatin in coffee. After 40 minutes, add more coffee and sugar. Using a water bath, heat the mixture until the gelatin dissolves. Let cool. Combine the remaining coffee with liqueur and gelatin. Pour the resulting mixture into bowls.

After the dessert has cooled completely, it can be served, garnished with whipped cream.

5) Jelly Sun in a glass

An orange dessert will refresh you in the summer and give you moments of pleasure. unsurpassed taste. First you need to prepare gelatin. Take an orange and peel it. Cut the pulp into pieces, sprinkle with sugar to make juice appear. At this time, you can prepare sugar syrup. To do this, add water and grated zest to the pan with sugar. Put on fire. Pour in the prepared gelatin and orange juice, add a little citric acid. Strain the resulting mixture. Pour the mixture into the molds and set aside in the refrigerator. You can place orange slices on top.

Jelly came to us from France. The French have always been distinguished by their exquisite taste and love of delicacies. Therefore, their chefs approached each dish with special creativity, improving and transforming long-tested recipes. Starting with the preparation of a special type of jam, more like a jelly mass, they were able to develop a whole technology for creating new desserts.

Jelly delicacies quickly captured the stomachs and hearts of the pliant French gourmets. And soon jelly desserts began to be made all over the world. Today, recipes for jelly dishes are passed down from generation to generation, from one nation to another. Their popularity is growing every year.

Children and adults have always considered multi-layer jelly to be the most delicious. Moreover, one of the layers had to contain milk. Because it was its taste that softened the acidity of the fruit layer. Recipes for making jelly are usually completely simple. So, for example, to prepare this fruit and curd dessert you will need:

250 gr. cottage cheese, 100 ml of milk, two tablespoons of honey, one tablespoon of gelatin and a pinch of vanillin (for the first layer of jelly);
200 gr. cottage cheese, 100 ml of milk, seven medium strawberries (can be frozen), three tablespoons of honey and a tablespoon of gelatin (for the second layer of jelly);
two tangerines and one banana.

Place chopped bananas on the bottom of a suitable glass dish and sprinkle them with lemon juice. To them we add tangerine cubes, from which the film has previously been removed. Separately, beat cottage cheese, honey, milk (boiled but cooled) and vanillin with a blender. Lightly heat the gelatin swollen in water until completely dissolved and combine with the milk-curd mass. Whisk and pour the resulting mixture over the prepared fruit. Place in the refrigerator for some time to allow the first layer to harden.

You can start preparing the second layer immediately. After all, jelly curd masses are usually similar in consistency to cream. It is best to sprinkle finished portions of jelly with grated chocolate mixed with glazed flakes. In the photo, such a dish looks simply aristocratic.

Jelly cake with kiwi

The most popular jelly dessert recipes almost always feature fruit ingredients. The “highlight” of such a dish may include not only real raisins or other dried fruits, but also fresh or frozen, familiar and exotic live fruits. For some reason, recipes where banana, pineapple, mango or kiwi were always included in the dessert preparation process became especially attractive to the residents of our country. Jelly cakes using kiwi are incredibly delicious! There is no need to bake this cake, but to make it you will need:

300 gr. shortbread cookies, 100 gr. butter and 20 gr. chocolate (for the base of the cake);
100 gr. Kiwi jelly and two large ripe kiwis (for fruit filling);
300 gr. 30% sour cream, 250 gr. milk, 150 gr. sugar, 20 gr. gelatin and two grams of vanillin (for milk filling).

After cutting the kiwi berries into slices, pour boiling water over them for about 15 minutes. At this time, you can prepare fruit jelly according to the recipe written on the package. After the berries have steeped, remove them from the water and pour in the jelly. Leave in the refrigerator until completely hardened.

At this time, turn the cookies into crumbs and mix with melted butter. Place parchment paper on the bottom of a springform pan (as for baking) and pour the resulting mixture. We also send the form with the base of the cake to the refrigerator.

When the jelly hardens, you need to prepare the sour cream filling. The milk is brought almost to a boil and diluted with gelatin. Sour cream is mixed with sugar and vanilla. When the milk has cooled sufficiently, add it to the sour cream, stirring constantly.

Now, after holding the container of jelly in hot water for a while, release the jelly cake onto the shortbread base. Pour the sour cream filling on top and put it in the refrigerator again. When the cake has cooled, you can sprinkle it with grated chocolate and add small pieces of the same kiwi. The photos of this cake are simply magnificent, as is its taste.

Chocolate jelly candies

French recipes often call for jelly sweets with or made from chocolate. For example, amazingly delicious jelly candies made from dark chocolate. Such recipes have very simple preparation technology. In order to please your household with chocolate and jelly treats, you need to:

100 gr. 70-75% dark chocolate;
200 gr. 20% cream;
20 gr. gelatin.

Soak the gelatin in some cream and leave to swell. Break the chocolate into small pieces and mix with 4 tablespoons of the remaining cream, place in a water bath. Stirring, wait until the chocolate is completely melted.

We also slowly heat the swollen gelatin in a water bath until completely dissolved. When it cools down a little, mix it with the chocolate-cream mixture. Mix well and pour into candy molds. And now it’s time for the refrigerator. The candies should harden. Take a look at the photo of the jelly candies and try to imagine what they taste like. Better yet, try cooking them!

Gummies without a single calorie

Jelly recipes can vary in both high and low calorie content. And these gummies are created specifically for those who constantly monitor their figure. To enjoy their unusual taste and then try to invent your own recipes, you will need:

one packet of brewed stevia with rose hips;
300 gr. water;
one teaspoon of agar-agar;
a third of a lemon;
a little ginger (to taste).

Recipes using ginger should be tried several times to determine the amount of this spice.

Ginger root is grated. Then the juice is squeezed out of it. You should end up with about a teaspoon of juice. Liquid is also squeezed out of a third of the lemon. You can also use lemon fibers. Using a special grater, you also need to get a little lemon zest.

A bag of stevia is filled with 200 ml of boiling water and infused. A teaspoon of agar-agar powder (without a slide) is poured into 90 ml of water and brought to a boil. Stirring constantly, it should boil for about two minutes. Now mix everything and pour into molds. Don't forget to add the lemon zest that has settled to the bottom.

And a video recipe for yogurt jelly with berries

Three jellies at once! Cherry, orange, sour cream. The process of preparing multi-layer jelly, although longer, is not at all labor-intensive.

So, the recipe for multi-layer jelly. 4-5 servings.

Ingredients

For frost decoration

sugar – 1-2 tbsp. spoons
ready-made jelly or water – 1-2 tbsp. spoons

How to make beautiful multi-layer jelly

In a bowl, according to the instructions, dissolve the cherry jelly. In another bowl, do the same with orange jelly. Advice. It is advisable to use 50 ml less water when preparing jelly.

While they are freezing, you can decorate the glasses and make “frost” along the edges.

Preparation of "frost" . To do this, pour a couple of tablespoons of light jelly or water into a shallow plate. Dip the neck of the glass into the jelly to wet the edges. Pour sugar into another bowl and dip the wet edge of the glass into it.

While the jelly cools to room temperature, the edge of the glasses will dry out a little.

Now place the prepared glasses in a container or other suitable container, at an angle.

Carefully pour some cherry jelly into the glasses. Place them in the same reclining form in the refrigerator so that the jelly hardens.

Dissolve instant gelatin in 40-50 ml of water. Separately, combine sour cream with sugar and vanilla sugar.

Beat the mixture with a mixer until fluffy (it should stick to the mixer beaters).

If the gelatin has not completely dissolved, bring it until smooth in a water bath. Pour the gelatin into the whipped sour cream mixture and mix thoroughly.

Pour some sour cream jelly into glasses on top of the cooled cherry jelly to form a small layer. Place back in the refrigerator until set. When the jelly hardens again, pour in the next layer - orange jelly, and finally sour cream again.

Advice : To prevent the layers from mixing, it is advisable to pour the next layer only after the previous one has completely hardened.

To create a beautiful pattern, you need to fill the glasses on the opposite side. To do this, place the glasses in the container so that the unfilled part is at the bottom. Repeat layers, alternating cherry, then sour cream.

A V-shaped depression is formed in the center of the glass; fill it to the rim of the glass with orange jelly. All that remains is to place the glasses in the refrigerator until they cool completely. Multilayer jelly is ready and can be served.

The easiest way to make fruit jelly is to buy a ready-made mixture in the store and do everything according to the instructions on the package, but there will be no benefit from such a delicacy. It will be much tastier and healthier to prepare this dessert from natural fruits and berries, and there are plenty of ways to do this: from juice, fruit puree, frozen berries or jam.

Fruit jelly made from gelatin and juice

The simplest and most accessible jelly recipe is made with juice and gelatin. You can choose absolutely any juice for this dessert, but always without pulp. You can combine jelly from multi-colored juices in one serving, then the delicacy will turn out not only tasty and healthy, but also quite beautiful and original.

The proportions of juice and gelatin for this version of fruit jelly will be as follows:

400 ml fruit or berry juice without pulp;

Recipe step by step:

Pour instant gelatin granules into the juice and let them absorb a little moisture, about a quarter of an hour. If you use regular and sheet gelatin for jelly, then you need to be guided by the proportions indicated on the package. Leaf gelatin is soaked in water, and then squeezed out and put into juice.
Next, put the juice with gelatin on the fire and heat until all the gelling granules are completely dissolved, but do not heat the juice above 50-55 degrees.
Strain the resulting hot liquid through a fine strainer, pour into prepared molds and place in the refrigerator to harden.

You can make fruit jelly from juice a more interesting dessert by simply placing a few cherries, currants, strawberries or others on the bottom.

With agar-agar

Agar-agar jelly differs both in structure and in the preparation process from desserts with gelatin. Gelatin turns the liquid base into an elastic and stretchy mass, and agar-agar into a dense, gelatinous but fragile substance.

To prepare fruit jelly on agar-agar you need to take:

500 ml fruit juice;
10 g agar-agar;
sugar to taste.

Workpiece sequence:

Pour agar-agar into a small container with a small amount of juice and leave for a couple of hours so that it is saturated with moisture.
Place the remaining juice in a suitable fireproof container on the fire and bring to a boil. If desired, the fruit base can be sweetened with a couple of tablespoons of sugar.
Pour the soaked agar-agar into the boiling juice and cook, stirring, for five minutes after boiling again, so that the gelling properties of the powder have time to fully develop.

Hot agar-agar jelly is poured into molds and allowed to harden at room temperature. For further storage, the dessert is placed in the refrigerator, having previously covered its surface with cling film, which will prevent the evaporation of water from the finished product.

From frozen berries

Frozen berries can be easily turned into a delicious summer dessert.

For this transformation you will need the following ingredients:

300 g frozen berries;
50 g or to taste sugar;
30 ml lemon juice;
20 g gelatin;
100 ml water.

Work progress:

Leave the berries at room temperature until they are completely thawed. After that, puree them in a blender to a homogeneous puree, which can be passed through a fine sieve to get rid of the seeds.
Combine the prepared berry base with lemon juice and sugar, adjusting the amount according to your preferences. The taste of the berry puree should be rich, since gelatin dissolved in water will also be added to it.
Pour gelatin with water at room temperature and leave it for the time indicated in the preparation instructions on the package. Heat the mixture until the gelatin granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute into the molds.

If you prepare this jelly from currants, the amount of gelatin can be reduced by 5 g, since this berry is rich in another natural thickener - pectin. And in cherry jelly, you need to add 5 g more gelatin due to the low pectin content.

Fruit puree jelly

From ready-made fruit puree (for example, for baby food) or prepared yourself, you can prepare a dessert as delicate as clouds. The calorie content of such a delicacy in comparison with other sweets is not high - 113.2 kcal/100 g of the finished product.

Products that will be needed during the cooking process:

300 g ripe strawberries;
60 g powdered sugar;
20 g instant gelatin.

Algorithm of actions:

Wash the strawberries, dry them and puree them in a blender. Separate the seeds from the finished substance by pressing it through a sieve.
Mix puree with powdered sugar. It is preferable to use than sugar because it will dissolve faster.
Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, heat everything, without boiling, until a homogeneous consistency.
Remove the puree from the heat, cool slightly and beat with a mixer. Transfer the dessert into a mold and let it harden completely in the refrigerator.

If this jelly is not served in bowls, then it must be removed from the mold, cut into small cubes with a damp knife and rolled in powdered sugar.

How to make a delicious dessert with sour cream

From sour cream and fruit jelly, prepared on the basis of multi-colored fruit juices, it is easy to make a beautiful and healthy dessert that can replace a full breakfast for your child.

To prepare the jelly treat “Rainbow” or “Broken Glass”, you will need:

How to make fruit jelly with sour cream:

Pour fruit juices into separate glasses. Dissolve 5 g of gelatin in each of them, then heat the juice until the gelling agent dissolves. Mix sour cream with sugar and the remaining 10 g of gelatin, heat this mixture over fire until the sugar and gelatin are completely dissolved.
For a rainbow dessert, sour cream and fruit jelly are poured into tall glass glasses, alternating layers. Each subsequent layer is poured only after the previous one has completely hardened. To prevent the warm liquid from making a hole in the previous layer, it is poured carefully over the knife.
For broken glass, all three types of fruit jelly are sent to harden in the refrigerator, then cut into small pieces of regular or irregular shape. The resulting fruit and berry glass is mixed with sour cream jelly at room temperature, transferred to a suitable form and allowed to harden.

Either the first or the second version of the dessert looks beautiful in portioned bowls, especially if, before serving, you decorate it with several berries or slices of fruit from which fruit jelly is made.

Cooking with jam

How to make fruit jelly if you have neither fresh nor frozen fruits or berries on hand? A jar of delicious homemade jam will help out. It’s good if it comes with whole berries, then you can decorate the dessert with them before serving.

List and ratio of necessary products:

500 ml of drinking water;
250 ml jam;
100 g sugar or a little less if the jam is very sweet;
25 g gelatin.

Sequence of actions:

Pour gelatin with 1/5 of the recipe amount of water. Let it swell well and then dissolve completely by heating it on the stove or in the microwave.
Stir the jam with the remaining water, taste the resulting mixture and sweeten if necessary.
Heat the jam with water to 80 degrees, pour the dissolved gelatin into it and stir. After this, pour the dessert into molds and place them in the refrigerator to harden for a period of 30 minutes to 4 hours, depending on the size of the mold.

The jelly will have an original and beautiful shape if you pour it into shaped silicone baking molds. To quickly remove it later, you need to dip the molds in hot water for a few minutes.

What fruits are best for making jelly?

Not all fruits can be used to make fruit jelly. This is due to substances called protease enzymes. They prevent the manifestation of the gelling properties of gelatin. There are quite a lot of them in such exotic fruits as pineapple, kiwi, banana, melon and papaya.

But there is good news: high temperatures destroy these enzymes, and even from these fruits it becomes possible to make delicious fruit jelly. Therefore, the puree or juice used as a base should be boiled for a couple of minutes, and the fruit slices should be scalded with boiling water. You can also use fruits that are “unsuitable” for jelly along with others, for example, pineapple and persimmon.

In general, all other fruits and berries are perfect for jelly. It is only worth noting that fruits with sourness usually contain a sufficient amount of pectin (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

Finally, it’s worth giving one more piece of advice regarding making jelly from very sweet fruits and berries. Adding a small amount of fresh lemon juice will help to avoid the finished dessert from becoming cloying. It will not only balance the sweetness, but also make the dish refreshing.