How to make jelly in a package. Fruit jelly at home: simple recipes. Airy chocolate soufflé

1. JELLY WHITE-PINK

Ingredients:

• 250 ml strawberry syrup (compote, juice)
• 250 ml milk
• 20 g gelatin
• sugar to taste

Preparation:

1 Soak gelatin in 200 ml of cold boiled water and leave for the time indicated on the package.
2 Then bring the gelatin to a boil, but do not boil.
3 Add half the gelatin to the strawberry syrup and stir.
4 You can add sugar to the milk to taste (I didn’t add sugar to the milk because the strawberry syrup was too sweet) and the remaining gelatin.
5 Pour strawberry juice into the bottom of the molds in a layer of 0.5-1 cm. Place in the refrigerator until completely set.
6 Then pour milk in a layer of 0.5-1 cm. Place in the refrigerator until completely hardened.
7. Pour juice and milk in this way until the molds are filled. Place in the refrigerator until completely set (preferably overnight). To make it easier to remove the jelly from the mold, you can dip it in hot water for a few seconds (the main thing is to watch so that water does not get into the jelly).

2. JELLY “MULTI-COLORED”

Ingredients:

• Gelatin - 20 gr.
• Jelly of different colors - 2 bags.
• Sour cream - 200 gr.
• Sugar - 1 tbsp.
• Fig peaches - 3 pcs.
• Plum - 6 pcs.
• Cherries - 200 gr.

Preparation:

Prepare jelly from one sachet according to the instructions on the package. Pour into molds and put 2-3 cherries. Cool. Meanwhile, prepare the next layer - pour gelatin with a small amount of cold boiled water, beat sour cream with sugar. Mix the swollen gelatin with sour cream and heat on the stove until the crystals are completely dissolved, then cool slightly and pour into molds. Add peaches, cut into pieces, cool. Prepare the last layer, like the first, according to the instructions. Garnish with plums and refrigerate until completely set.

3. JELLY “BROKEN GLASS”

Ingredients:

• Gelatin - 4 pieces (85 g each, different colors)
• Condensed milk - 400 Milliliters
• Colorless gelatin - 1 piece (85 g)

Preparation:

Dissolve 4 packages of gelatin according to the directions on the package in boiled water in different containers. And leave to harden for 3 hours (preferably overnight). After the jelly is ready, cut it into small cubes. Place the cubes of different colors in a separate bowl. In a separate bowl, dilute 2 packages of colorless gelatin in 1/2 cup of cold water. Once the gelatin begins to dissolve, add 1 1/2 cups of boiled water and dissolve the gelatin completely. Add condensed milk, mix well and cool. Pour the milk mixture over the colored jelly cubes and leave to set overnight.
Cut into cubes or other shapes and serve.

4. COLORFUL JELLY

Ingredients:

• Cherry or strawberry jelly (powder) - 250 grams
• Lime jelly (powder) - 150 grams
• Condensed milk - 700 grams
• Gelatin (packing) - 9 pieces

Preparation:

Dissolve one packet of gelatin in 1/4 cup of cold water. Pour in a glass of boiling water.
Immediately add a third of the cherry or strawberry jelly powder to the mixture. Mix gently. Pour the mixture into a large jelly mold lightly greased with nonstick spray or regular butter (if you don't grease it, the bottom layer will stick and ruin the appearance of the dessert).
Place in the refrigerator. While the first colored layer hardens, prepare the milk layer. Dissolve two packages of gelatin in 1/4 cold water. Pour half of the condensed milk into a bowl, add water with dissolved gelatin and a glass of boiling water. Mix carefully. Remove the mold with the slightly frozen first layer of jelly from the refrigerator. Pour about a third of the condensed milk mixture over the top.

Pierce the bubbles that form on the surface with a toothpick. Place the mold in the refrigerator.
When the milk layer hardens slightly (it hardens faster than the colored one), pour a similarly prepared layer of green jelly (from lime) on top. Put it back in the refrigerator. Continue alternating layers until you run out of all the ingredients. The layers may be of a different color, there may be a different number of them - all at your discretion. When all the layers are ready, put the jelly in the refrigerator for a couple of hours until it completely hardens. Then we take it out and cut it into beautiful squares.
Multi-colored jelly is ready.

5. ORANGE JELLY

Ingredients:

• Gelatin - 20 Grams
• Sugar - 200 grams
• Oranges - 3 pieces

Preparation:

1. Pour gelatin with boiled cold water (200 ml) and leave for the time indicated on the package.
2. Take some dishes and squeeze the juice from the oranges into it.
3. Now take the orange peels and chop them coarsely. Place the orange peels in a saucepan and add water (one liter). Bring to a boil and simmer for ten minutes.
4. Then strain and cool to about forty to fifty degrees. Now add sugar and swollen gelatin. Bring to a boil (do not boil).
5. Pour in the squeezed orange juice. Remove the pan from the heat.
6. Now pour into bowls or molds. Place in the refrigerator for five to six hours.

6. BLUEBERRY JELLY

Ingredients:

• Blueberries - 300 grams
• Sour cream - 300 grams
• Gelatin - 3 teaspoons
• Water - 50 Milliliters
• Medium fat cream - 375 Milliliters
• Sugar - 130 grams

Preparation:

First, you need to pour cold water over the gelatin. In a blender bowl, mix the berries and sour cream and blend with a blender until smooth. If desired, you can also grind through a sieve, but this is not necessary. I don’t grind it. In a small saucepan, mix the cream with sugar, put it on the fire and bring to a boil. As soon as it boils, remove from the heat and add the swollen gelatin to the saucepan. Stir thoroughly until the gelatin dissolves. When the mixture of cream and gelatin has cooled, mix it with our blueberry puree. You cannot mix the mixture when it has not cooled down - the sour cream will curdle. Stir the mixture and pour it into glasses or other jelly containers. We put it in the refrigerator, after 2-3 hours the jelly will harden and can be served.

7. THREE-LAYER JELLY

Ingredients:

• Gelatin - 6 tbsp. spoons
• Cherry juice - 200 Milliliters
• Sour cream - 200 Milliliters
• Milk - 200 Milliliters
• Cocoa powder - 1.5 tbsp. spoons
• Sugar - To taste

Preparation:

Pour gelatin into 1.5 cups of cold boiled water and leave for an hour so that it swells. Then put the pan with gelatin on low heat and heat, stirring constantly, but without bringing to a boil. We need all the gelatin granules to dissolve. Pour sour cream into a separate pan and add half a glass of cooled gelatin mixture and 1-2 tablespoons of sugar. Mix thoroughly until the sugar is completely dissolved. Now tilt the molds a little in your hands and carefully pour a little sour cream mixture into them. Place in the refrigerator, securing the molds at an angle.

After a few minutes, the first layer will harden, and we can begin preparing the second. To do this, mix milk and cocoa powder, add half a glass of gelatin and 1 tablespoon of sugar, mix thoroughly. Then tilt the molds in the other direction and pour the second layer, fix it in the refrigerator again, but at a different angle. Now the last, cherry layer. Pour cherry juice into the pan, add half a glass of gelatin, 1.5 tablespoons of sugar and mix everything thoroughly until the sugar is completely dissolved. Pour it into the molds and place it in a level position in the refrigerator until the jelly hardens completely.

Making fruit jelly is a fun process! Prepare this delicious dessert from fruits or berries according to our recipes.

• Gelatin - 1 tbsp.
• Water - 1 tbsp. (200 ml)
• Juice - 400 ml (it is better to take two types of juice, 200 ml each)
• Sugar - to taste
• Fruits - optional

The most reliable way to make good gelatin jelly is to read the instructions on the gelatin package. After all, the gelling properties of gelatin differ depending on the manufacturer and the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatin mass are radically different.

This recipe suggests approximate standards, based on the instructions for the specific gelatin powder.

1 tbsp. pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be either packaged or prepared at home. There is no clear framework for combining types of juices; it all depends on your preferences. The only thing is that juices that are contrasting in color will look more impressive. But if you want to make one type of jelly, this issue should not worry you.

Pour juice (in this case pineapple) into a saucepan and add half of the gelatin mass. Taste, if the juice is sour, add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Next, pour the juice into containers and place in the refrigerator until completely solidified. You can add pieces or slices of pineapple to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

You need to do the same with the next layer, pour cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-frozen pineapple layer. You can decorate the top with berries or fruits.

It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, you should put pineapple pieces in the pineapple layer, and cherries in the cherry layer. This will not only decorate the dessert, but also determine the type of jelly.

Recipe 2: how to make fruit jelly from pears

You can prepare such a delicacy from pears of any variety, but softer fruits are best because they boil well. I would also like to note that in this simple pear jelly recipe you can replace sugar and gelatin with gelling sugar (500 grams), then you don’t have to add lemon to the jelly at all.

• Pear - 1 Kilogram
• Sugar - 500 grams
• Edible gelatin - 5 grams
• Lemon - 1 piece

First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.

We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.

Add sugar to the pan and place it on low heat.

Simmer the pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should release juice). After this, turn the heat down again to the lowest possible setting and continue cooking the pears with lemon for 15-20 minutes, stirring them occasionally.

After time, the resulting mass must be ground through a fine sieve or using a special device.

Next, soak the gelatin according to the instructions on the package. Pour the pear mass into the pan again, add the swollen gelatin and place the pan on low heat. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.

We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

Recipe 3: apple jelly with cinnamon for the winter

• medium apples - 10 pcs.
• lemon - 1 pc.
• granulated sugar - 2 cups
• cinnamon -1 stick

To prepare this jelly, select ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the stems, cut into slices and remove the cores (you can skip this process). Also rinse the lemon and cut it in half.

Pour quarters of apples into a deep and suitable volume (not aluminum) pan, and add lemon halves along with a small stick of aromatic cinnamon. Fill the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.

Now the straining process will take place. Take another equally voluminous non-aluminum pan, place a large sieve or colander with gauze on top, and place the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain like this.

Do not press the apples under any circumstances, otherwise the jelly will be cloudy; the fruit can only be lightly and very carefully mixed. After the specified time has passed, you can put small glass jars in the oven for sterilization and continue preparing apple jelly. The resulting mass should be approximately the same as shown in the photo.

It’s okay if the strained juice looks a little cloudy after eight hours; further boiling will take care of this problem. We place the pan on the stove, having first measured the volume of the resulting clean liquid: for about 600 milliliters of juice you need to use 1 cup of sugar.

Pour granulated sugar into a saucepan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.

Pour the hot jelly into the glass jars we prepared earlier at the same temperature, seal it tightly or screw it with the same sterilized lids. Leave the jelly at room temperature until it cools completely, and then put it in the refrigerator until it hardens, and store it there.

Recipe 4, step by step: apple jelly with gelatin

• apples 500 grams
• water 2.5 glasses
• sugar ¾ cup
• gelatin 15 grams
• cinnamon to taste

Pour half a liter of water into a saucepan, add sugar there and heat, stirring until the syrup drips slowly from the spoon.

We wash the apples and cut them into pieces along with the skin and hard core with seeds, since they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on the fire and cook after boiling for half an hour, then pour the boiled apples into a pan with gauze through a colander.

Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.

Be sure to skim off any foam that appears, and continue to cook the syrup for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup onto a cold plate, if the drop remains, has not spread and has retained its shape, therefore, the jelly is ready and can be poured into jars.

Recipe 5: homemade orange jelly

• Orange juice – 300 ml
• Sugar - 30 g
• Instant gelatin - 8 g

To make jelly from orange juice, prepare the products according to the list. I used instant gelatin, if you don't have that, regular gelatin will work too, but it will require pre-soaking.

Pour orange juice into a small saucepan. Add sugar. Heat the mixture over low heat, stirring constantly until the sugar dissolves. Do not let the mixture boil; its temperature should not exceed 50 degrees.

Pour gelatin into the ladle and stir well so that there are no lumps.

Once the gelatin has dissolved, remove the pan from the heat and strain the liquid into a cool bowl.

When the mixture has cooled to room temperature, pour it into portion molds and refrigerate for 3-4 hours.

After 4 hours, the orange jelly is ready! You can serve it by sprinkling it with chocolate or coconut shavings.

Recipe 6: dessert - raspberry jelly with cognac

Fans of tasty, healthy, juicy and aromatic raspberries will love the recipe for raspberry jelly with fresh berries. You will have to work for about 2 hours, but the effect is worth it - an exquisite delicacy of fresh berries, a refined taste emphasized by cognac, a subtle aroma of raspberry trail, this dish is for lovers of gourmet cuisine.

• Fresh raspberries 150 g
• Gelatin 5 g
• White crystalline sugar 100 g
• Lemon juice 2 tablespoons
• Cognac 1 teaspoon

Wash fresh or thawed raspberries thoroughly, separate 2/3 of the berries, transfer to another container, preferably enameled, and mash. To get raspberry pulp, you can, for example, use a pestle from a rolling pin.

Pour gelatin into 50 ml of cold water and soak.

Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, add raspberries, cook over low heat or in a water bath. Cook for 30 minutes.

Add lemon juice and cognac to the boiling mixture and cook for 10 minutes.

Strain the hot jelly (for example, through cheesecloth or a sieve), then cool quickly. for example, you can lower a bowl of jelly into a large saucepan of cold water. Then pour the jelly into molds and refrigerate for 1 hour.

Remove the molds with berry jelly from the refrigerator, place them in warm water, carefully place the raspberry jelly on dessert plates, and decorate with raspberries to your taste.

Recipe 7: Canned Cherry Jelly

• Canned cherries 200
• Water 250ml
• Sugar 100
• Gelatin 1 tbsp. lodge
• Cherry juice 1 cup.

To prepare cherry jelly, we need such products as cherries in their own juice, water, cherry juice, sugar and gelatin.

Dissolve gelatin in hot water.

Pour the cherry juice into a saucepan and heat over low heat.

Punch the cherries with a hand blender.

We wipe the punched cherries through a colander, on which pieces of skins remain.

We are left with pure puree.

Add cherry puree and dissolved gelatin to a saucepan with heated cherry juice. Heat, but do not bring to a boil.

We pour 2/3 into glasses, and let 1/3 cool a little and thicken, and then pour it into a blender glass and beat at highest speed. We get an airy gelled foam. Pour the foam on top of the frozen jelly. We put it in the refrigerator.

Take it out, decorate with berries and treat your family and friends, bon appetit!

Recipe 8: strawberry-banana jelly on agar

A very beautiful fruit dessert-cake made of jelly and fruit.

• ripe bananas – 2 pcs.
• strawberries – 300 g
• agar-agar powder – 1 tsp. no slide
• water – 1 tbsp.
• fresh mint - a few leaves
• pink pepper – 3-5 peas

In a deep saucepan of suitable size, soak the agar powder in clean cold water for at least 1 hour.

Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from the heat and leave to cool to a temperature of 50-80C. This is the perfect time to make fruit and berry puree.

Cut about a third of the berries into longitudinal slices of approximately the same size.

Place the berries, cut side out, around the circumference of the cooking ring.

Leave some of the berries for decoration; beat the remaining ones in a submersible blender with bananas until smooth. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) and then pour the mixture into the cooking ring.

Leave the jelly to cool at room temperature (a miracle will happen here and the previously completely liquid mixture will harden into jelly), and then put the finished jelly in the refrigerator to cool (it tastes better this way). Then carefully remove the ring.

Arrange the remaining strawberry slices in a circle on the prepared jelly, garnish with fresh mint leaves, ground pink pepper and serve the strawberry-banana dessert to the table. Bon appetit!

Recipe 9, simple: fresh peach jelly (with photo)

Peach jelly is a delicious and incredibly healthy dessert that will be eaten in a matter of minutes and will appeal to adults and children, because it is not for nothing that the peach is nicknamed the “king of summer.” This recipe for fruit jelly with gelatin is quick, simple and straightforward to prepare.

• water - 600 ml
• fresh peaches - 2 pcs.
• gelatin - 20 g
• sugar - 3 tbsp.

Meanwhile, peel and pit 2 peaches. Cut the peaches into pieces.

Calories: Not specified
Cooking time: Not indicated

I very often use gelatin as a component in the preparation of various masks for the body and face, because it serves as a natural source of collagen. And of course, it is useful to take it internally in the form of jelly. That is why I very often cook all kinds of fruit, dairy and... But since I almost never have enough time to cook, I use the simplest cooking recipes. Because the most important thing is that it tastes good!
Today I made fruit jelly from bags. This jelly is cheap, prepares quickly, and turns out delicious. To make the dessert beautiful and bright, you need to buy powder of different colors. But if you are not a supporter of purchased powdered jellies, then you can replace them with boiled juices and syrups from fruits and berries, to which you add the main component - gelatin. But no matter what type of jelly you use, it will still have a nice gelatinous consistency.
By the way, if you are preparing this jelly for an adult company, you can add a little red or white wine, sweet liqueur or a little cognac. Another important point in preparing any jelly is the dishes, which must be transparent so that the multi-colored structure of the dessert can be seen.



Ingredients:
- a bag of sour-flavored jelly powder - I used kiwi, but it can be replaced with lemon or orange;
- a bag of sweet-flavored jelly powder - I have strawberries (can be replaced with raspberries, peach, apricot);
- sour cream – 400 ml;
- sugar – 2 tbsp;
- gelatin – 15 grams;
- dark chocolate - for decoration.

How to cook with photos step by step

Pour boiling water over them and stir well until completely dissolved. The amount of liquid used is written on the manufacturer's sachet.




Send the plates with fruit jelly to harden in the refrigerator, and when they are completely hardened, cut them into pieces of any size and arrange evenly among the bowls.










Dissolve the gelatin according to the instructions on the package and mix well. This is usually done like this. Pour the gelatin into a cup and add warm water, stir well and leave for 5 minutes.
When you have done all this, add the gelatin to the sour cream and beat it again.




Pour sour cream over fruit jelly and place it in the refrigerator to cool. When the jelly hardens, you can decorate it with different fruits or grated chocolate on top. I didn’t have time to do this, as the family immediately started using it. I barely had time to take a photo of the jelly, it’s so delicious!
You can also cook it very tasty.

Do you want to make fruit jelly at home, but don’t know what you need? We are ready to help you. We offer several interesting and easy-to-follow recipes. We wish you culinary success!

general information

We'll talk about making jelly at home a little later. In the meantime, let's look at the main features and beneficial properties of this delicacy.

So, it is something between oriental sweets and Soviet compote. Both children and adults eat it with pleasure. Today in stores you can find a huge selection of jelly. But do not forget that such products contain a lot of dyes and other additives. It is best to make this dessert at home. You will need a minimum amount of time and ingredients.

What are the benefits of homemade fruit jelly? The answer lies in its composition. One of the main elements is glycine. This is an amino acid that has a beneficial effect on joints and cartilage tissue. After its entry into the body, attention and memory, as well as the psychological state of a person, improves.

The gelatin from which the jelly is made contains agar-agar. This substance brings enormous benefits to the intestinal tract. Another important element is pectin. It facilitates and accelerates the process of removing heavy metal salts from our body.

Fresh berries and fruits are often used to make jelly. They also contain useful substances. Therefore, prepare and eat this wonderful dessert. Below you will find several recipes.

Required ingredients:

• 1 liter of water;
• gelatin - 1 sachet (20 g);
• 3 medium oranges;
• a glass of sugar.

Preparation:

Recipe for multi-layer jelly “Rainbow”

Food set (for 10 servings):

• whipped cream - 1 cup (optional);
• 1 small package of jelly in different colors (green, blue, red, etc.).

Cooking instructions

Step No. 1. Take a baking sheet or metal tray. Place it on the middle shelf of the refrigerator. What is the next step? Place clean plastic cups (5-6 pieces) on this tray (baking tray).

Step No. 2. We decided to prepare multi-layer Rainbow jelly. What does it mean? We need colors from red to purple. We dilute the first portion of jelly. Pour the red powder into a bowl and fill it with cold boiled water. We carry out everything according to the instructions on the packaging.

Step No. 3. Pour the resulting jelly into glasses. Place them in the refrigerator for 15 minutes. You can add whipped cream if desired. But to get the “rainbow” it is better to refuse this.

Step No. 4. Take out the cups and pour orange jelly into them. Place it in the refrigerator again. We time it for 15 minutes. We do the same with layers of each color of the rainbow. The dessert can be decorated with whipped cream on top. How exactly? Just put a spoonful of cream in each glass. Our multi-layer jelly is ready to serve and further use. This dessert can easily be called a masterpiece of culinary art.

Fruit and berry jelly

List of ingredients:

• 200 g strawberries;
• 0.5 liters of fruit or berry juice (to your taste);
• 25 g gelatin;
• one glass each of blackberries, blueberries and raspberries;
• ripe peaches - 2 pcs.

Preparation

Fruit juice jelly

Products:

• 1 tsp sugar;
• 25 g gelatin;
• 2 glasses of fruit juice (optional).

Cooking instructions

Step No. 1. Pour 2 cups of juice into a small saucepan. You can take pineapple, orange or any other. Add gelatin there. Mix. Leave for 1 hour. During this time, the gelatin should swell well.

Step #2: Has it already been an hour? Then it's time to add sugar to gelatin. Place the pan with the contents on the fire. Stir the jelly until the sugar and gelatin dissolve. We only need to warm the mixture, and not bring it to a boil. It is very important.

Step No. 3. Remove the pan from the stove. Distribute the resulting jelly into pre-prepared molds. You can put a few berries or pieces of fruit on their bottom. The molds filled with jelly should cool at room temperature. Only after this do we put them on the middle shelf of the refrigerator. To prevent the jelly from absorbing the odors of other products, cover the molds with cling film.

Step No. 4. After a few hours, you can take out the dessert. Carefully remove the fruit juice jelly from the molds. Place it on a dish. This dessert can be topped with two scoops of ice cream or whipped cream.

Another interesting option is jelly with sour cream and fruits.

Ingredients:

• peaches - 2 pcs.;
• 150 ml milk or syrup;
• 10-15 grapes;
• 30 g gelatin;
• kiwi - 1 pc.;
• 500 g sour cream (low fat content);
• one banana;
• 1-1.5 cups sugar;
• a little grated chocolate.

Cooking method:

1. We lay out in front of us everything you need to make jelly with fruit.
2. Take a small bowl. Pour gelatin into it. Pour in cold water or milk. Mix well. There shouldn't be any lumps. Leave the gelatin to swell. This usually happens in half an hour. Then dissolve the gelatin in a water bath. Under no circumstances should we allow it to boil! We turn the fire to minimum. Constantly stir the contents of the dishes. When the gelatin dissolves, turn off the heat. Let our main ingredients cool.
3. Let's start preparing the fruit. We wash them. Then we remove the skin, seeds, and so on. You can cut the fruit however you like - into slices, rings or strips.
4. Place sour cream and sugar in a blender. Beat them up. If you like it sweeter, you can add a little more sugar. Transfer the resulting mass into a bowl. We begin to slowly add gelatin to the mixture.
5. Take a metal or plastic form. Cover its bottom with cling film. Then we lay the first layer - pieces of bananas or kiwi. Cover the top with jelly. Add fruit again. Next comes the jelly. Alternate layers until the ingredients run out. If there are still fruits left, they can be used as a dessert decoration. Or just eat it.
6. Jelly with fruit is almost ready. All that remains is to put it in the refrigerator to harden. This will take about 3-3.5 hours. Take out the jelly, put it in a plate, sprinkle grated chocolate on top. Coconut flakes can also be used as decoration.

Kid's Kitchen

Above we talked about how to make fruit jelly at home. We offer a wonderful option for kids. The recipe for sweet jelly is extremely simple.

We will need the following products:

• 5 g lemon juice;
• 0.2 kg apples (any variety);
• 1 leaf of gelatin;
• sugar - 30 g.

Practical part:

1. We wash the apples with water. We cut each fruit into 8 parts. Remove seeds and tails.
2. Place the apple slices in a small bowl. Fill with a glass of water. Boil the fruits until soft. While hot, mash the apples into a paste. That's not all.
3. Add sugar to the apples in the bowl. Bring to a boil.
4. The gelatin leaf should be soaked in cold water. We squeeze it out and send it to Stir. Add 1 teaspoon of lemon juice there. Carefully pour the resulting mass into the mold. Place the dessert in the refrigerator. We take out the sweet jelly when it has completely hardened. This usually happens within 2-3 hours.
5. For a child, dessert can be served with cream or chilled (boiled) milk. He will certainly enjoy the tender and airy delicacy.

Finally

As you can see, making fruit jelly at home is not a problem. You just need to follow the instructions and recommendations contained in the article. As a result, you will get an original and delicious dessert. Enjoy your tea party!

Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component has no taste or smell, so the finished dish will have the aroma of the berries or fruits from which it is made. The dessert turns out very tasty, beautiful and healthy.

How to make jelly

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

• Do not use aluminum containers to make sweets. In such dishes, the mass may darken and develop a specific taste.
• 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 by pouring it into a container with a warm bottom. The best option is to place the container in a water bath.
• The product must harden inside the refrigerator. The substance needs to be made into an elastic, dense mass, and not frozen, so do not put it in the freezer.

Many housewives buy ready-made powders because they are easy to prepare. The difference lies in the benefits of the product. At home, you can come up with many options: the jelly base is prepared 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. It is recommended to use sweets prepared for the winter for diluting fruit drinks and preparing jelly. If you haven't canned the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a brightly colored decoration element.

How to dilute gelatin

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

• It is important to maintain the correct proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
• The crystalline substance must be poured with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
• Heat the resulting substance using 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

It is better to make sweets that have a natural taste and aroma in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. You can find a huge number of recipes for this dish, all due to the variety of ingredients that are suitable for use. You can use jam, juice or compote as a base.

How to make jelly from juice

To prepare juice-based jelly sweets you will need the following ingredients:

• fruit or berry juice – 1 l;
• gelatin – 4 tsp.

How to prepare step by step gelatin jelly with a juice base:

1. Pour gelatin crystals into a glass and fill with juice to the top. Leave for 20 minutes to allow the gelatin to swell.
2. Mix the substance with the rest of the liquid in an enamel bowl and place on fire. While the juice is heating, stir it. Wait until it starts boiling so that the crystals dissolve completely.
3. Pour the finished transparent mixture into molds, cool at room temperature, and place in the refrigerator until completely set.

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:

1. Pour 1 tbsp gelatin powder. cold water, let it swell for an hour.
2. Pour the juice into the pan, add the swollen gelatin mass. Taste the mixture; if it seems unsweetened, add the required amount of granulated sugar. Place the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
3. Pour half of the resulting substance into molds, add pieces of fruit. Then fill everything with the remaining base.
4. Cool the dessert at room temperature and place it in the refrigerator to harden.

How to make jelly from jam

The method for making jelly from gelatin with jam will require the use of the following ingredients:

• water – 1 tbsp.;
• jam – 2 tbsp;
• gelatin – 5 tsp.

Technology for making jelly from jam:

1. Separate the jam syrup from the berries (if any). Dilute the first component with water.
2. Dilute gelatin according to directions on the package.
3. Place the swollen gelatin mass in a saucepan and heat until it becomes liquid.
4. Add jam syrup and berries, stir.
5. Distribute the finished substance into molds. Leave to harden in the refrigerator for a couple of hours.

Video: homemade fruit jelly with gelatin