Fruit jelly preparation. Secrets of making delicious homemade jelly

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 healthy. 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 at all like homemade. You can prepare it yourself, and, as they say, feel the difference. Below are delicious recipes and photos for them:

Yagodnoye

Ingredients:

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

Preparation:

1. Fill the berries with half the amount of sugar and leave in a cool place for 2 hours, stir several times.
2. Drain the resulting juice and put it in the refrigerator, and pour hot water over the berries and bring to a boil.
3. Remove from heat and let steep for 15-20 minutes.
4. Strain the broth, add the remaining sugar and bring to a boil.
5. Mix gelatin prepared in advance with syrup, stir, pour in berry juice and citric acid, pour into molds.

Lemon

Ingredients:

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

Preparation:

1. In a saucepan, stir water with sugar, boil, add lemon zest and dissolved gelatin.
2. Bring to a boil, stirring constantly with a spoon, pour in lemon juice and remove from heat.
3. Strain through a cloth, pour into molds,

Orange

Ingredients:

• 1 orange
• ½ cup sugar
• 15 g gelatin
• 1.5 glasses of water

Preparation:

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

Cherry

Ingredients:

• water – 450 ml,
• instant gelatin – 1 tbsp. spoon,
• cherries – 15-20 pcs.,
• sugar (or powder) – 2 tbsp. spoons.

Recipe:

1. Prepare the cherries. Peel it, wash it or defrost it if necessary.
2. Pour water into a saucepan and add cherries. Cook the compote over medium heat. Turn off the heat 5 minutes after boiling.
3. Pour 100 ml of compote into a saucer.
4. Add gelatin and mix well until dissolved.
5. Add powdered sugar or sugar and mix well again.
6. Combine the gelatin mass with the remaining compote and stir. Pour the mixture into molds or glasses and refrigerate until the jelly has completely hardened.

Strawberry

Ingredients:

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

Recipe:

1. To make jelly we need juice. And you need to get it from fresh strawberries. There are two ways to do this. The fastest way is to extract the juice using a juicer. Moreover, even if you strain the juice through a mesh or cheesecloth, it remains thick and the jelly will not turn out transparent. However, we will get an interesting visual effect - “clouds” will appear in the jelly. This also affects the taste and consistency - the structure becomes less glassy, ​​and my child and I like this option the most, it turns out more “strawberry” or something. However, we also use transparent jelly - it’s just considered a completely different dish.
2. So, to make jelly with pulp, you need to squeeze out the juice using a juicer or press. To get 300 ml of juice, I had to squeeze 300 g of strawberries. By the way, the pulp from the juicer is quite juicy and aromatic, and is also well crushed... Feel free to make a jar of jam from it or use it to make dessert. It went great with ice cream for us.
3. For transparent jelly, we proceed in a different way: add 500 g of strawberries with sugar and set aside for several hours or overnight to allow the juice to drain. After this, it is enough to clear the juice from the seeds by filtering it through a mesh or gauze folded in several layers. However, the seeds don’t bother us at all, so I make it with them. We get clear, beautiful, glowing strawberry juice.
4. Next, we proceed in the same way for both types of juice.
5. Taste and add sugar to taste.
6. Next, it is advisable to act exactly according to the gelatin manufacturer’s recommendations, although they usually differ little from each other. The main thing is that the contents of the bag are designed for exactly 500 ml of liquid.
7. Add gelatin to the diluted juice and stir thoroughly. Let it swell for 10 minutes.
8. Then place the container with juice and gelatin on minimal heat and cook with constant stirring until the gelatin dissolves. It is important to control the temperature! Jelly should not heat up to more than 60 degrees! However, at minimum heat on the smallest burner while stirring, gelatin simply has to dissolve at much lower temperatures.
9. Strain our jelly through two layers of gauze or mesh.
10. Pour into molds and leave to cool at room temperature.
11. When it has cooled completely, put it in the refrigerator. In a few hours the dessert will set well and can be served.
12. What to add? Anything! Sliced ​​fresh strawberries, whipped cream or ice cream. And in its “pure” form it is in very good demand!
13. Bon appetit! I’m sure that after such a culinary experience you won’t look at powdered strawberry jelly again!

Juice jelly

The recipe for this delicious dessert consists of:

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

Cooking method

1. 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.
2. Remove from heat, slowly pour in the juice, stirring at the same time (so that there are no lumps). Pour our yummy mixture into molds and let cool. Bon appetit! Read more: .

Made from gelatin with added juice and fruit

Ingredients:

• 15 g gelatin,
• 0.5l. juice,
• sugar
• chopped fruits (whole ones are fine).

Recipe:

1. Pour gelatin with water (room temperature) and leave for half an hour. The proportions are indicated on the package; it is important to follow them.
2. Place the pan with the juice on the fire. When it boils, pour in the gelatin, stirring constantly (until completely dissolved).
3. Place fruit on the bottom of the molds and fill with gelatin (as shown in the photo). Place in the refrigerator for an hour. Ready!

Made from gelatin with the addition of yoghurt

Ingredients:

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

To prepare you need:

1. Dilute gelatin in water according to the instructions on the package. Let it cool.
2. Pour the resulting amount of gelatin evenly into bowls.
3. We pour the yogurt from the packages into different containers so as not to mix the colors.
4. Add honey in proportions - 3 teaspoons per 0.5 liter. yogurt.
5. Pour gelatin over yoghurt and mix thoroughly.
6. Prepare the molds. We fill them in layers, alternating colors.
7. Place in the refrigerator for half an hour, after each layer.

Curd with gelatin

So, we need:

• 200 gr. Cottage cheese;
• 3 tbsp. spoons of sugar;
• 2 tbsp. spoons of gelatin;
• 0.5 glasses of milk;
• Berries or fruits (who likes what).

The recipe is quite simple and won’t take much time:

1. First we prepare the gelatin. Pour the contents of the pack into a deep plate, pour in hot milk and whisk with a whisk (so that there are no lumps).
2. Add half the mass of prepared gelatin to the berries or fruits and mix. Add sugar and mix again.
3. Pour the remaining gelatin into the cottage cheese and beat for a few minutes.
4. Place the berries with gelatin in a large glass or bowl and place in the refrigerator. Then add cottage cheese and return to the refrigerator.
5. If you want, you can also decorate with berries.

Delicious jam with zhelfix

A good help in making jam at home is zhelfix (this is a natural-based thickener that is used for making jelly, jam, preserves, etc.). The big advantage is that thanks to this product there is no need to sterilize the jars, which saves a lot of time.

Ingredients for jam with jellyfix:

• Strawberries (or other fruit, but without adding yogurt) – 1 kg;
• Sugar – 500 gr;
• Zhelfix – 1 sachet (2 in 1).

Method for making jam with jellyfix:

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

Gelatin with juice

For this delicacy, we will need:

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

Easy to prepare:

1. Mix the juice with gelatin and leave for an hour.
2. After the gelatin has swollen, add a spoonful of sugar and put on fire. During cooking, stir constantly with a wooden spoon. Do not bring to a boil under any circumstances!
3. Remove from heat and pour into large bowls. It will be beautiful if you add whole fruit to the juice jelly (you can put it on the bottom, or you can decorate it on top).

Products:

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

Preparation:

1. In a blender, beat milk, sugar and 1 banana. First cut the banana into pieces. If you like the aroma of vanilla, then add vanillin to the milk-banana mixture at the tip of a knife. This way, homemade milk jelly with bananas and chocolate will acquire a subtle, but so attractive vanilla aroma.
2. Next, dilute the gelatin according to the instructions on the package. Let it thicken.
3. Add gelatin to the milk-banana mixture. 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, homogeneous consistency.
4. Cut the remaining banana into small thin strips and place them on the bottom of bowls or serving glasses. Pour the banana-milk mixture into these molds. Decorate with grated chocolate and place in the refrigerator to set for 2-2.5 hours.

TOclassicalemoloface-to-face

Products:

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

Preparation:

1. You need to pour the gelatin with boiled water, the temperature of which should be slightly above room temperature. Within half an hour, the gelatin will begin to swell.
2. Place the saucepan with milk on the fire and, without allowing the milk to boil, remove from the stove. Add sugar to milk.
3. Put the saucepan on the fire again, bring the milk to a boil again and remove again. Add gelatin to the milk, from which excess water must first be drained and stir constantly.
4. Leave the milk and gelatin on the table to allow the mixture to cool.
5. Add vanillin (the amount depends on your taste), mix.
6. Strain the future dessert through a sieve directly into the molds so as not to waste the mixture by pouring it from one dish to another.
7. Place the filled molds in the refrigerator (not in the freezer!) and take them out only when they have hardened.
8. To carefully transfer the jelly onto a plate, place the molds with the dessert in hot water for a couple of seconds. There is no need for this procedure if you plan to serve the dessert in the container in which it froze.
9. If desired, decorate the dessert with pieces of fruit.

• In order for your jelly to be tasty, you must follow a few simple rules.
• It is not advisable to cook jelly in an aluminum container, as it may darken and acquire an unpleasant aftertaste.
• The bottom of the dish into which gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
• You can add a little wine or lemon juice to the jelly, and its taste will become more intense.
• To prepare a gelatin solution, you need to fill it with cold water at the rate: 1 part gelatin – 8-10 parts water and leave for an hour to swell. Then place the bowl 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 you should first rinse it with cold water, pour it in for 30-40 minutes (for 1 part gelatin - 10-12 parts water), then drain the water, squeeze the gelatin from excess moisture and add , stirring constantly, into the boiling syrup. The plates will completely dissolve.
• Agar-agar is prepared in the same way as leaf gelatin, the only difference being that it should be soaked for 2 hours. Agar should be taken 2 times less than gelatin.

In classical cooking, jelly is the name given to fruit juice that has been boiled with sugar. This dish appeared long before the mass production of gelatin and therefore previously only fruits with a high pectin content were used to make jelly. Thanks to this component, quince or blackcurrant jelly was made without problems and very easily, but with red currants, sour apples, blueberries, cranberries and lingonberries, the process was more complex.

At the moment, there is no longer any need to choose how to make jelly and which fruits are best to use for this. Gelatin ensures that any culinary creation achieves the desired consistency. The main principle is to use this ingredient correctly and understand exactly what you don’t like.

How to make jelly at home without gelatin?

In addition to fruits with the highest pectin content (discussed above), raspberries, apricots, cherries, pears, strawberries, wild strawberries, and cherries can be used to create jelly. However, be sure to mix them with pectin-containing fruits in equal parts.

Add sugar to the fruit mixture: 600 g of sugar is enough for 1 liter of fruit. Boil the mixture until it thickens. When taking the sample, you should get a viscous mixture. Pour the resulting dessert into bowls and then place it in the refrigerator.

How to make jelly from gelatin?

The use of gelatin expands culinary possibilities.

Gelatin allows you to:

• Add very little sugar to the fruit mixture. As a result, you can even make a low-calorie dessert;
• You are not limited to a certain set of fruits, you can create any fruit desserts and even dairy ones;
• Do not wait several hours for the mixture to boil down and harden. Gelatin jelly hardens on average in 50 minutes;
• Rest in confidence that everything will be as it should! After all, if you strictly follow the rules, the jelly will definitely turn out great.

Before starting to prepare the jelly, the gelatin is soaked in cold water. The gelatin should be left to swell for at least an hour. At this time you can prepare the base for the jelly.

You don’t need to soak the gelatin in water (of course, if you don’t use sheet gelatin). However, in this case the hardening process will be longer. If you follow all the proportions (one 15-gram package of gelatin for 2 glasses of liquid), then the jelly will harden in any case - not in a couple of hours, but definitely by the next morning. However, by adhering to clear instructions on how to prepare the jelly mass at home, you will be able to prepare the dessert not the day before, but almost several hours before the start of the holiday or dinner.

Fruit jelly recipe

Many people will like this jelly.

You will need:

• Half a cup of canned or fresh cherries;
• Fruits (pear, apple) 1 piece each;
• 3 tbsp. spoons of gelatin;
• 2 sprigs of mint;
• 500 ml water;
• 100 g sugar.

Cooking instructions

1. Peel the pear and apple and cut into pieces.
2. Prepare the syrup: add sugar to heated water, boil and leave on low heat.
3. Place the chopped pear and apple in the boiling syrup for a couple of minutes, let them sweat slightly, and then remove. Remove the syrup from the heat and cool slightly.
4. Place a layer of pears and apples on the bottom of the molds, and put cherries on top.
5. Place the pre-soaked gelatin over low heat until it completely melts. The mass should not boil, otherwise the gelatin will lose its properties.
6. Stir gelatin into syrup.
7. Pour the resulting mass into molds with cherries and fruits, garnish with mint and leave in the refrigerator until hardened.

Sour cream jelly recipe

Delicious jelly can be made from regular sour cream. The main thing is to follow the instructions and you can turn this ordinary ingredient into an incredibly delicious dessert!

You will need:

• 1 liter of sour cream medium liquid;
• Take as many prunes as you want;
• 100 g sugar;
• 25 g gelatin.

Cooking instructions

1. Let the gelatin swell and dissolve after 40 minutes by heating it in the microwave or on the stove.
2. Place the sour cream in a deep container, add sugar and beat thoroughly with a blender or mixer.
3. Add gelatin to the mixture, continuing to beat.
4. Finely chop the prunes, add to the sour cream, and then stir.
5. Divide the mixture into glasses and molds.
6. Place in the refrigerator until completely set.

There are a huge variety of gelatin jelly recipes. Because thanks to this ingredient, almost everything freezes! We introduced you to the most simple and delicious ones. You can come up with your own - for the holiday and for every day!

The easiest way to prepare 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.

Progress:

1. 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.
2. 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.
3. 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:

1. Wash the strawberries, dry them and puree them in a blender. Separate the seeds from the finished substance by pressing it through a sieve.
2. Mix puree with powdered sugar. It is preferable to use than sugar because it will dissolve faster.
3. Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, heat everything, without boiling, until a homogeneous consistency.
4. 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 from 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:

• 375 g sour cream 20%;
• 100 g sugar;
• 150 ml orange juice;
• 150 ml kiwi juice;
• 150 ml cherry juice;
• 25 g gelatin.

How to make fruit jelly with sour cream:

1. 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.
2. 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.
3. 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:

1. 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.
2. Stir the jam with the remaining water, taste the resulting mixture and sweeten if necessary.
3. 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.

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

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

Jelly with fruits - general principles of preparation

The easiest way to prepare jelly with pieces of fruit is to take factory-made jelly, packaged in packs, and dilute it according to the instructions. But it's too simple and not homey. It is better to prepare jelly yourself and its base 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 first soaked and heated in a water bath. Do this with caution, without bringing it to a boil. If you miss the moment, gelatin will lose its properties.

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

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

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

The dessert consists of jelly of two colors: white and green, with pieces of kiwi. The basis for the jelly is light grape juice. The dessert looks impressive, it’s easy to prepare and doesn’t take long. You will need two glass glasses and ice.

Ingredients:

Unflavored yogurt – 200 gr.;

Half a liter of grape juice;

50 gr. granulated gelatin.

Cooking method:

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

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

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

4. Cut off the fleecy peel from the kiwi in a thin layer, cut the pulp into small, randomly shaped pieces.

5. Pour ice into a bowl. Place two glass glasses on it at an angle of 45 degrees and fill them with kiwi. Fill the pieces with half the juice mixed with gelatin and place in the refrigerator.

6. When the jelly has set well, take out the glasses and place them vertically on the table.

7. Mix the remaining juice with yogurt, pour into glasses and place in the refrigerator again. We wait for the jelly to completely harden. As a result, you will get jelly, divided into layers diagonally; in addition to its delicious taste, it also looks very impressive.

Peach jelly with fruits

A delicious dessert based on yoghurt with pieces of peaches and banana. The base for the jelly is fresh orange juice, which creates a richer color and taste. If you don’t 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 g;

A glass of sugar;

Half a liter of clean water.

Cooking method:

1. Using a special citrus juicer, prepare fresh orange juice. Strain it through a sieve or cheesecloth.

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

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

4. Pour sugar into a separate enamel bowl, add water, and place on low heat. Heat, stirring, until we get a clear syrup.

5. Wash the peaches and cut them, breaking them and removing the pits. Dip the halves into the syrup and boil for five minutes. Then we take it out and carefully remove the peel.

6. Cut peaches and bananas into pieces. We set aside some of the fruit and collect most of it in a bowl.

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

8. Place the previously set aside pieces of peaches and banana into bowls and fill them with the prepared fruit mixture.

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

Milk jelly with fruits

Jelly is prepared not only on the basis of yoghurt or juice. It turns out no less tasty with milk. We offer a simple recipe for two-layer milk jelly, with an orange and apple layer.

Ingredients:

Two oranges;

Two spoons of sugar;

Large sweet apple;

30 grams of “fast” gelatin;

Vanilla sugar – 10 gr.;

Full-fat milk, preferably homemade, 700 ml;

50 gr. dark milk chocolate.

Cooking method:

1. Peel the orange, separate it into slices and remove the thin film. Squeezing the pulp in your palm, squeeze out the juice. Add a little orange pulp and mix.

2. Fill half of the gelatin with water, according to the manufacturer’s recommendations on the package. After allowing it to swell well, dissolve the gelatin granules in a water bath and mix with heated milk (350 ml). Let cool.

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

4. While the milky orange jelly hardens, prepare the apple jelly.

5. Peel the apples and grate the pulp through a fine grater. Pour in the remaining milk, in which gelatin has been previously dissolved. Pour in the remaining sugar and mix well.

6. After cooling the apple mixture, pour it into glasses with orange jelly in a second layer and send it back to the refrigerator.

7. Sprinkle the frozen jelly with finely chopped chocolate and serve.

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

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

Ingredients:

Light grapes – 200 gr.;

75 gr. Sahara;

A glass of clarified grape juice (light);

150 ml high fat cream;

Sweet variety apple;

Large grapes;

Chopped nuts – 1 tbsp. l.;

10 gr. gelatin granules.

Cooking method:

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

2. After pouring the gelatin mass into 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 them of approximately the same size. Carefully remove the peel, cut and remove the seeds.

5. Take the mold with well-frozen jelly out of the refrigerator and place 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 the peel from the apples, 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 mixture with apples.

9. Take the frozen jelly out of the refrigerator and cut it into squares so that each contains a grape.

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

Sour cream cake with jelly and fruit “Mosaic”

A light cake made from sour cream, fruit and jelly looks bright and is appropriate for any table. An easy-to-make dessert that requires no baking. The cake can be supplemented not only with fruits, but also with pieces of biscuit or cookies.

Ingredients:

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

Four bags of jelly with different flavors;

2 gr. vanilla powder;

Two small sachets of gelatin;

One banana and one kiwi;

Two canned peaches;

A small bar of dark chocolate;

A tablespoon of chopped walnut kernels.

Cooking method:

1. Using the instructions on the package, mix the jelly separately. Pour into wide plates and refrigerate to set.

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

3. Place sour cream in a tall bowl. While beating with a mixer, gradually add the gelatin mixture and sugar.

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

5. Place the fruit pieces and jelly in a bowl. Pour the sour cream mixture into them and mix gently.

6. Line a mold or any suitable bowl with thin cling film and pour the prepared mixture into it. Place in the refrigerator and keep in it for at least 4 hours.

7. Take out the frozen cake, turn the mold over onto a flat dish, and lift the container. Remove the film from the cake and rub chocolate chips on top, sprinkle with nuts and serve.

Jelly with fruits in watermelon

Ingredients:

Watermelon, weighing three kilograms;

A kilogram of different fruits, maybe berries;

Two glasses of sugar;

Small lemon;

250 ml of Rkatsiteli wine or similar dry, white;

Five tablespoons of gelatin granules;

A quarter spoon of crushed cinnamon.

Cooking method:

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

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

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

4. Pour half a liter of water into a saucepan and add a glass of sugar. Place on low heat and, stirring continuously, prepare a clear syrup. Add assorted fruits in parts and blanch for at least 2 minutes.

5. Pour gelatin into 100 ml of cool water.

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

7. In a large saucepan, bring water to a boil. Turn the watermelon halves over with the white flesh facing down and leave each half over steam for about five minutes.

8. Place some fruit in watermelon “bowls”, fill 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 filled to the top.

10. Cover 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

Jelly made from sweet fruits can be overly sweet, so it is recommended to sprinkle the slices with lemon juice before mixing them with the base.

To prevent the jelly prepared from fresh juice from becoming cloudy, it is advisable to let it stand for a while and then strain through cheesecloth.

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

Jelly is a cool dessert made from gelatin. Sweeteners in this product can be fruit jam, pieces of fresh berries, chocolate, condensed milk, candied fruits. Both in everyday use and on a holiday, such a dish will not leave anyone indifferent. Let's look at the main recipes in order.

Chocolate jelly

• vanilla essence - 1 drop
• granulated sugar - 130 gr.
• gelatin - 12 gr.
• dark chocolate - 70-80 gr.
• cream 20% fat -350-400 ml.

1. Pour water over the gelatin and let it swell. Take a small saucepan, mix cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until the sugar dissolves.
2. Remove the pan from the burner and add chocolate to the mixture, after chopping it into small pieces. Stir the mixture until the chocolate melts.
3. When the gelatin swells, add it to the chocolate mass and mix well. To make the procedure easier, use a whisk to avoid the formation of lumps.
4. Pour the prepared mixture into molds. Let the mixture cool, then put it in the refrigerator to completely harden for 2-3 hours.

Strawberry jelly

• granulated sugar - 70-80 gr.
• drinking filtered water - 50-60 ml.
• boiling water - 250 ml.
• strawberry jelly - 70g.
• instant gelatin - 15g.
• strawberries - 300 gr.

1. Rinse the berries, peel off the leaves and leave to drain completely in a colander or sieve. Pour boiling water over strawberry jelly, add sugar and stir.
2. In a separate container, dissolve gelatin in filtered water. After this, grind the berries, turning them into puree using a blender.
3. Heat the gelatin on the stove without bringing it to a boil. Then add it to the cooled strawberry jelly. Make sure that all the grains dissolve and the mass becomes homogeneous.
4. Pour the resulting mixture into a prepared container. Place in the refrigerator for a couple of hours until set.

Grape jelly

• grape juice (red) - 350 ml.
• red grapes - 120 gr.

1. Fill the pan with juice and heat it to 50-55 degrees. After this, remove the container from the burner and add gelatin, stirring it until completely dissolved (if you are using regular gelatin and not instant gelatin).
2. Cut the grapes in half, then place in jelly molds. You can use fruits of any variety as a dessert.
3. Pour the juice over the grapes and gelatin, then leave to cool to room temperature. Place in the refrigerator to harden completely, 1-2 hours.

• sour cream 20% fat - 300-350 gr.
• orange - 2 pcs.
• kiwi - 2 pcs.
• fruit jelly (in bags) - 2 pcs.

1. Any seasonal fruit is suitable for making jelly according to this recipe. The best option is obtained from summer fruits, and in winter you can use kiwi, orange, etc. Create your own unique taste, please your loved ones with a unique dessert.
2. To get four servings of the composition, you will need 2 packs of fruit jelly, 100 g each, an orange, kiwi and sour cream 20% fat.
3. First of all, dissolve the powdered jelly in the manner indicated in the instructions. In most cases, the powder is poured into 350-400 ml. boiling water Mix well with a whisk so that the contents are free of lumps.
4. Cherry jelly will help you give it a beautiful color. Pour in 200 ml. boiling water for a bag of bulk mixture and add sour cream. Lumps may form in such a mass; there is no reason to worry. During the cooking process, the mixture will dissolve and the mass will become homogeneous. Add sugar to taste.
5. Cut the peeled fruits into a prepared container. Place them along the bottom of the mold and fill with a transparent layer of jelly. Place in the refrigerator until completely frozen. When everything is ready, pour in sour cream jelly and place in the cold for a couple of hours. Before serving, garnish the jelly with pieces of fruit and a mint leaf.

Jelly with condensed milk

• condensed milk - 300-350 gr.
• instant gelatin - 30 gr.

1. First of all, take care of the quality of gelatin and condensed milk. Choose the addition to this dessert according to your taste. It could be a biscuit, berries or chocolate.
2. Take a pan, fill it with 100-120 ml of water. Then heat the liquid and mix with a portion of gelatin. Do not remove the mixture from the heat until the mass becomes homogeneous (without lumps).
3. When the first part is ready, add condensed milk to the resulting mass and beat well. Do not let the mixture boil; remove from heat at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Place in the refrigerator to harden completely. Before serving, decorate the jelly according to your personal preferences.

Milk jelly with cocoa

• granulated sugar - 60 gr.
• gelatin - 25 gr.
• milk - 500 ml.
• cocoa - 70 gr.

1. Pour gelatin into water and leave to swell for a while. Mix cocoa with milk in such a way as to avoid the formation of lumps.
2. Bring the milk to a boil. Add sugar to taste. Heat the gelatin, but do not boil. Pour into cocoa, then stir well.
3. Pour the resulting mixture into molds and leave to cool in the refrigerator for 1 hour.

• cottage cheese - 250 gr.
• gelatin - 10 gr.
• milk - 150 ml.
• granulated sugar - 120 gr.
• sour cream - 120 gr.

1. To prepare delicate jelly you will need soft, airy cottage cheese. Pour warm milk over the gelatin and wait until it swells.
2. Beat the sugar with a blender or whisk, add cottage cheese and sour cream, bring the mixture until smooth. Add the prepared gelatin with milk to the curd mixture.
3. Mix the mixture well with a whisk. Then distribute the mixture among the bowls and refrigerate for 1 hour until fully cooked.

Ryazhenka jelly with dried apricots

• granulated sugar - to taste
• gelatin - 25 gr.
• dried apricots - to taste
• Ryazhenka (“Snowball”) - 0.5 l.

1. Pour gelatin with filtered drinking water (about 120 ml), then leave to swell for 30-40 minutes. To soften, pour hot water over the dried apricots and wait 5 minutes. If the fruits are soft, wash them in advance.
2. Chop the dried fruits into small pieces. Heat the gelatin on the burner, but do not let it boil. Add the mixture to fermented baked milk, sweeten to taste. Stir the resulting mass, removing lumps.
3. Slowly add dried apricots, remembering to stir. Pour the mixture into a prepared container. Place in the refrigerator for a couple of hours to harden.

• cream - 100-150 ml.
• fruit jelly concentrate - 200 gr.
• water - 0.5 l.

1. Divide the fruit jelly powder into 3 parts. Dissolve in hot water following instructions. The density of the jelly will depend on the amount of liquid. Pour the first layer into molds and put in the refrigerator.
2. Heat the cream on the stove and add any other color. Then fill with a second layer and leave to harden. Experiment with layers, but remember to let them dry.

Milk jelly with chocolate

• instant gelatin - 20 gr.
• granulated sugar - 50 gr.
• milk - 0.5 l.
• dark chocolate - 70 gr.

1. Soak gelatin in 30 ml. warm water. Heat the milk in a heat-resistant container, but do not boil.
2. Chop the chocolate and place in a microwave-safe bowl. Add 200 ml. milk, microwave for 1.5 minutes to melt the chocolate.
3. Pour 150 ml into gelatin. milk, place in the microwave for 3 minutes. After this, take out the resulting mass and stir until smooth. If necessary, strain the mixture through a sieve.
4. To make more milk jelly rather than chocolate jelly, you need to add 1/3 of the gelatin to the container with chocolate. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until completely homogeneous.
5. Start pouring the jelly into the pre-prepared container in layers until it runs out. The main thing is to remember to leave each layer until completely hardened. Jelly can be decorated with grated chocolate or nuts.

• granulated sugar - 40 gr.
• orange juice - 400 ml.
• instant gelatin - 10 gr.

1. Take a small container and pour orange juice into it, add sugar. Heat the mixture over low heat until the sand dissolves. Do not forget to stir constantly; the temperature of the product should not exceed 50-60 degrees.
2. Pour gelatin into the ladle and mix well, dissolving all lumps. After this, remove the container from the burner and pour into a suitable container.
3. Place the cooled mixture in the refrigerator for 4 hours. When the dish is ready to eat, sprinkle it with coconut or chocolate chips.

Jam jelly

• filtered water - 700 ml.
• citric acid - to taste
• jam - 200 gr.
• granulated sugar - to taste
• gelatin - 30 gr.

1. Pour the jam into a heat-resistant ladle and dilute with hot water, after removing all the fruit. Stir the resulting liquid and leave on the burner until it boils. Simmer for about 6 minutes over low heat. Add citric acid and sugar to taste. Cool the finished mass to 50 degrees.
2. Add instant gelatin to the mixture. Stir the resulting mixture until smooth. Place the previously extracted fruits from the jam into molds and pour in the jelly. Cool and place in the refrigerator to finish cooking for 3 hours.

Bird's milk jelly

• instant gelatin - 40 gr.
• butter - 60 gr.
• granulated sugar - 300 gr.
• sour cream - 450 gr.
• filtered water - 400 ml.
• vanilla - to taste
• milk - 100 ml.
• cocoa - 40 gr.

1. Take 250 ml of hot water, dissolve butter and cocoa in it. Pour in milk and sugar; the taste should resemble a chocolate shake.
2. Slowly add gelatin to hot chocolate mixture, stirring. Make sure the mixture is homogeneous. Cool the mass and pour into the cells of the mold.
3. Place the composition in the cold until hardened. Next, start preparing the second layer - vanilla. Combine vanilla, sour cream and sugar, mix with a mixer until smooth.
4. Add the remaining gelatin to 150 ml. boiling water Pour the gelatin into the mixture while continuing to whisk. Make sure the mixture is well mixed.
5. At the end of cooking, add the sour cream mixture to the mold with a chocolate jelly layer. Leave to set in the cold.

It is not difficult to make jelly at home if you follow practical recommendations. Consider a recipe for a treat with the addition of chocolate, fresh or frozen strawberries, and grapes. Make jelly based on condensed milk, full-fat sour cream, cocoa powder, cottage cheese, orange juice, compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly