Home Culinary recipes Winter preparations
In the classic version, jelly is a gelatinous mass prepared with the addition of special gelling thickeners (pectin, gelatin or agar-agar). But if you add a large amount of sugar to your future dessert and simmer it over low heat until it thickens as much as possible, you can do without the above additives. In order to prepare fruit and berry jelly for the winter according to the recipes offered below, take only fully ripened fruits and strictly follow the recommendations.
- 2 Recipes for making fruit jelly at home
How to make lemon jelly - step by step recipe with photos
Sugar-free lemon jelly will be an indispensable yummy for people on a diet or proper nutrition. This dish is prepared quite simply.
Ingredients:
- lemon – 1 pc. (large);
- sweetener - to taste;
- gelatin – 1 sachet (10 g);
- water – 2 cups (400 ml).
Cooking time: half an hour plus time for hardening.
Yield: 8 servings.
How to cook:
Wash the lemon thoroughly and wipe dry. This step is important, since further preparation will require the upper yellow part of the lemon peel - the zest. It is this that gives that unique rich lemon taste, which will further determine the taste of the dish. So, cut the washed dry lemon into 2 halves.
Carefully remove only the top part of the zest from the lemon. The inner white part should not get in as it will make the jelly bitter.
Squeeze the juice from the lemon pulp using a juicer, or, after removing the white part of the zest, blend the lemon pulp using a blender until smooth.
Boil water in a saucepan and add lemon zest and sweetener to it. Boil everything together for 5-7 minutes so that the zest gives its taste and aroma to the water.
We prepare lemon jelly at home with gelatin. Therefore, you should then add it to lemon “water”. Add the gelatin slowly and constantly stir the contents of the saucepan so that the gelatin does not sink to the bottom and dissolves evenly.
Bring the gelatin mixture to a boil and the gelatin is completely dissolved, but do not boil. Remove from heat. Pour in lemon juice and whisk a little.
Pour the lemon mixture into silicone molds. Allow to cool to room temperature.
Cover the molds with silicone film or cover with foil and place in the freezer until completely frozen.
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Lemon jelly with gelatin is ready!
You can enjoy this yummy treat as a refreshing dessert on its own at any time of the day, or you can top a portion of the jelly with lemon syrup to enhance the flavor of the dish. Bon appetit!
Making fruit jelly and desserts
Pineapple jelly
A delicious and unusual dessert turns out very beautiful and rich in color.
Ingredients:
pineapple 1 kg 3 tbsp. spoons of sugar 6 teaspoons of gelatin granules
How to make pineapple jelly:
- Peel the fresh pineapple, cut the pulp into pieces and puree in a food processor. Place sugar in a saucepan and add a glass of water.
- Boil the syrup until the crystals are completely dissolved. Cool it, pour it into the pineapple puree and stir.
- Dissolve gelatin in a quarter glass of warm water. Heat the mixture until the gelatin is completely dissolved.
- Pour it into the pineapple puree and mix well. Divide the mixture into molds and place in the refrigerator.
- Before serving, garnish the jelly with fresh fruit.
Light berry dessert from the chef. Watch the video!
Lemon cream mousse
This delicate and appetizing dessert has an airy consistency and a pleasant sour taste. Ingredients:
1 large lemon 3 eggs 100 g sugar 4 teaspoons gelatin 150 g heavy cream
How to make lemon cream mousse:
- Squeeze the juice from the lemon and grate the zest on a fine grater. Break the eggs, separate the yolks from the whites. Beat the yolks with sugar and grated zest into a thick, homogeneous mass.
- Strain the lemon juice and soak the gelatin in it for 5 minutes.
- Dissolve gelatin over heat. Mix in a few tablespoons of the egg mixture in portions, then pour in the rest of the mixture and leave for 10 minutes, stirring occasionally.
- Whip the cream and add to the egg-lemon mixture. Beat the egg whites in a separate bowl and mix with the mousse.
- Moisten 6 serving molds with water and fill with mousse. Shake the molds to remove any air bubbles.
- Refrigerate the mousse for an hour, then dip the molds in hot water and then turn the mousse out onto plates.
- Decorate the dessert with chocolate chips and lemon wedges.
Apple mousse with semolina
It will turn out quite dense, but at the same time tender.
Ingredients:
350 g apples 750 ml water 150 g sugar pinch of citric acid 100 g semolina
How to prepare mousse with semolina:
- Peel the apples, remove the core, cut into slices and boil in water. Drain and strain the broth, rub the apples through a sieve.
- Add sugar and citric acid to the fruit puree, pour in the broth and bring the mixture to a boil. Add semolina in a thin stream and, stirring, cook the mixture for 15 minutes.
- Cool it and use a whisk or mixer to beat the mousse into a fluffy foam. Pour the mixture into molds and cool.
- When serving, pour the dessert over fruit syrup or garnish with whipped cream.
Orange dessert
A simple but very tasty dessert can be served for a holiday dinner.
Ingredients:
4 yolks 150 g sugar a pinch of vanilla a glass of milk 1 teaspoon ground cinnamon 6 ripe sweet and sour oranges 1 teaspoon brandy
How to make orange dessert:
- Beat the yolks with 100 g of sugar and vanilla. Pour the milk into a saucepan and bring to a boil. Add the mashed yolks to the milk and cook the mixture over low heat, stirring constantly.
- Add cinnamon, stir well and remove from heat. Peel the oranges, remove seeds and membranes.
- Remove the orange zest from the white part and cut into very thin strips. Place the remaining sugar in a hot frying pan and heat, stirring, until it turns light brown.
- Add the chopped zest to the pan, pour in the brandy and simmer the chopped oranges in the mixture. Then place them on plates, pour over the sauce and garnish with fresh mint leaves.
Apple jelly
Made from fresh or canned fruits.
It turns out equally delicious.
Ingredients:
- apples – 300 g;
- mint sprigs – 2 pcs.;
- dissolved gelatin – 250 ml;
- sugar – 100 g;
- water – 0.5 l.
- Processing apples. Wash them thoroughly, remove the skin and remove the seeds. Cut into medium-sized pieces.
- Prepare the syrup. Pour sugar into heated water and boil over low heat until completely dissolved. Dip the chopped fruits into it for 2-3 minutes. We take them out.
- Mix. Combine the resulting liquid with dissolved gelatin and mix until smooth.
- Filling out the forms. Place apples and a sprig of mint on the bottom. Fill with syrup.
- Cool. Let the dessert cool to room temperature. Place in the refrigerator for 6-7 hours.
Cooking time : 50 minutes + 6-7 hours for hardening
Number of servings: 4
Fruit jelly from currants
For syrup, berries are suitable in any form - jam, frozen or dried, but for the internal filling it is better to take fresh fruit.
Ingredients:
- currants – 200 g;
- dissolved gelatin – 250 ml;
- sugar – 0.5 tbsp;
- water – 750 ml;
- banana – 1 pc.;
- orange – 1 pc.;
- peach – 2 pcs.
- Prepare the syrup. Wash the berries and chop until smooth. Fill with water and add granulated sugar. Cook the syrup, heating it to 60 degrees. Remove from heat and strain through a sieve.
- Adding the base. Combine with dissolved gelatin. Mix well.
- Slice the fruit. Peel bananas and oranges. Wash the peaches and remove the pits. Cut them into cubes or slices. Place in molds.
- Fill with syrup. When it has cooled slightly, pour it into molds. It is most convenient to use small vases 4-5 cm deep.
- Cool. Place in a cool place or in the refrigerator (when cool) for 6-7 hours until completely set.
- We take it out of the molds. To do this, pour hot water into a large container and immerse them in it one by one for 15-20 seconds. Then cover with a saucer and turn over.
Cooking time : 50 minutes + 6-7 hours for hardening
Number of servings: 4
how to make jelly
Zhurov Denis
You dilute the gelatin in water and you’re done.
Kora Luri
Jelly is prepared from water, sugar and gelatin (usually about 50 g of gelatin per 1 liter), as well as from fresh berries and fruits; berry juices, syrups, milk and other products. For flavoring, vanilla sugar, citrus zest, citric acid, wines, and liqueurs are added. The gelatin is soaked in plenty of cold water, and when it swells (after about an hour), the excess water is drained and the gelatin is added to the boiling syrup with continuous stirring. When the gelatin is completely dissolved, the jelly is ready. It is poured into molds and placed in a cold place to harden. To remove the jelly from the mold, immerse it in hot water for a few seconds, ensuring that no water gets on the jelly.
Alka Prisyazhnenko
You need to put the water without bringing it to a boil, add jelly powder. The main thing is to stir it and then put it in the refrigerator or on the balcony. Checked! 
Larisa
on the gelatin it is written.. gelatin is the main component of jelly
Lactic
Making milk jelly with lemon is somewhat more difficult than making a classic dessert. This dish will consist of three layers, the preparation of which takes quite a lot of time.
To prepare the first layer you will need the following products:
- 5 grams of gelatin;
- half a glass of milk;
- a large spoon of granulated sugar;
- small spoon of coconut flakes.
Sugar and coconut are added to the milk. The mixture must be brought to a boil and cooled. Gelatin is diluted in 40 milliliters of cooled liquid and allowed to swell. After swelling, the product is combined with the remainder of the milk mixture, which needs to be warmed up a little so that the gelatin dissolves well. The mixture is poured into a mold and placed in the refrigerator for 50 minutes until completely solidified.
In the meantime, it is necessary to prepare the middle layer, which will consist of the following components:
- 5 grams of gelatin;
- half a glass of drinking water;
- two large spoons of granulated sugar;
- one large lemon.
Water must be mixed with sugar and brought to a boil. The syrup is cooled and gelatin is diluted in 40 milliliters. The mass is left until it swells. Meanwhile, squeeze the juice out of the lemon and add it to the syrup.
After the gelatin mass has swollen, the syrup is heated again, but not brought to a boil, and the swollen gelatin is added to it. The mixture is mixed until smooth, poured into a mold and sent to the refrigerator until completely hardened.
The third milk layer is prepared in the same way as the first. To save time, you can initially make a double portion of milk jelly, but divide it into different forms. When all three layers have hardened, you can form the dessert.
how to make jelly
Anya Reva
buy dry jelly at the store. You will see the recipe on it and cook it.
***** *************
damn you and your jelly
KatE
Google it)
Vladimir Ptokhov
Jelly in orange
Cut the orange in half and scoop out the pulp using a teaspoon. Then rub the pulp through a sieve, pour in a little water, add sugar and bring to a boil. After this, while stirring, add the swollen gelatin soaked in cold water. When the gelatin has dissolved and the jelly has cooled a little, pour it into the halves like molds. Place in the refrigerator until completely frozen. Then the halves can be cut into slices with a hot knife.
1000 g oranges, 5 s. l. sugar, 2 s. l. gelatin
The addition of saffron or cranberry juice gives the jelly a brighter color. It is good to replace gelatin with store-bought jelly in bags...
Photo https://content.foto.mail.ru/mail/ptokhov/_answers/i-2574.jpg
Sylar54
Yes, it’s easy)) ) everything according to the recipe on the package)) ) I’ll add on my own that it’s better to “melt” the jelly... just like you heat the milk, i.e. in 2 saucepans, then it won’t burn to the walls
also... no juices, drinks or anything else, they are good for marinade. but not for jelly, only fruit drinks!
Alexander Orlov
from gelatin
Fruit and berry jelly
Fruit and berry jelly is not only a tasty and light, but also a healthy dessert, because it is filled with a lot of vitamins, microelements and other substances beneficial to humans. He will definitely make you happy!
Ingredients:
- Apple juice – 500 Milliliters (clarified)
- Sugar - 2 tbsp. spoons
- Gelatin – 25 grams
- Peach – 1 piece
- Strawberries - 6-8 pieces
- Blackberries - 6-8 pieces
- Raspberries - 6-8 pieces
- Blueberries - 6-8 pieces
Number of servings: 2
How to make “Fruit and berry jelly”
1. Pour 60 ml of gelatin. juice, leave to swell for 15 minutes. Bring the rest of the juice to a boil, dissolve sugar and swollen gelatin in it. Leave to cool. 2. Peel the peach, remove the pit, and cut the pulp into cubes. Rinse and dry the berries. Pour a little jelly into the bowls, swirl them so that it spreads over the surface, and place in the freezer for about 10 minutes to harden. Then place 1/3 of the peach, berries and mint leaves into bowls. Pour in some of the jelly and put it in the freezer again. 3. Repeat these layers two more times. Place the jelly in the refrigerator for final hardening for 2-3 hours. Fruit and berry jelly is ready! Bon appetit!
Jelly with fruits: recipe
Preparing a festive table is always a big responsibility for the hostess. While waiting for guests, a good housewife thinks through the menu in advance, chooses recipes for hot dishes and salads, snacks and baked goods.
Often there are also little gourmets to please at the table. Coming up with a children's menu is especially difficult. Dishes should not only be tasty, but also beautiful in order to arouse children’s interest and awaken their appetite.
The most difficult menu item may be dessert. A standard cake is interesting to children only when the candles are blown out. And then the kids begin to get bored at the table, picking off a piece or two from the holiday pie. Ice cream and jelly with fruit can be a real salvation. The recipe for making jelly is very simple. Therefore, special attention should be paid to the artistic design of the dish.
To make jelly, you can use a variety of fruits and berries. Citrus fruits would be especially appropriate: oranges, tangerines. Apples, pears, plums, and apricots are also suitable. Particularly tasty jelly is obtained with cherries, strawberries, currants and cranberries.
You can use either freshly squeezed juice or store-bought juice as a base for dessert. Compote or syrup made from canned berries and fruits is perfect. Well, you can add wine and liqueurs to jelly for adults. This will add a special piquancy to the dish.
Making jelly with fruits. Recipe
To prepare dessert, the recipe can be changed depending on what fruits and berries are used.
General recommendations and proportions are as follows:
To prepare 5 servings of assorted fruit and berry jelly we will need:
- Juice or compote (apple, raspberry, cherry) – 600 ml;
- 300 g of berries (you can use 3-4 types in equal proportions);
- 1 packet of gelatin.
We dilute gelatin in a small amount of juice or compote, we get a mass of gelatinous consistency. Then add the remaining juice or compote. You can add sugar if the selected juice is not sweet enough. Heat the liquid until the gelatin is completely dissolved. Then we distribute the fruits and berries into portioned glasses or bowls and fill them with the resulting syrup. Leave to cool in the refrigerator for 5 hours.
If you want to put the jelly on saucers, you need to lightly scald the mold, then the jelly will slide out easily.
If you are preparing jelly only from apples, then you can not use gelatin at all or add very little. This is due to the fact that apples are naturally rich in pectin. Pectin is a natural thickener. On its basis, for example, real natural apple marmalade is made. Naturally, if you are preparing a dessert for the youngest guests, it is better to do without gelatin, or minimize its amount, and use apple juice. Apple juice just needs to be thoroughly boiled with sugar and allowed to cool.
Tangerine jelly
Fruit jelly, the recipe for which includes citrus fruits, is especially tasty and piquant. Oranges or tangerines are best.
The pulp of tangerines must be crushed and mixed with honey. Instead of juice, you can use syrup from canned tangerines. Or you can prepare a decoction of tangerine zest and pulp, mix with gelatin and sugar. Pour the resulting broth over the crushed pulp and leave to cool. You can add lemon or orange liqueur to fruit jelly (recipe for adults).
Instead of molds and glasses, you can use a semicircular bowl made of tangerine or orange skin into which the jelly is poured. By the way, such zest molds look very beautiful with jelly of a contrasting color, for example, cherry.
Berry jelly. Cranberry
Cranberry jelly can be made not only tasty, but also very healthy. To do this, you need to prepare syrup with sugar, mix with gelatin as indicated in the recipe, and then pour in fresh cranberry juice. This way, all the vitamins will be preserved, and you will have a surprisingly bright and healthy dessert on the table.
With such wonderful desserts you can please not only children, but also adults who are indifferent to the sweet table.
Orange jelly
Orange jelly will delight the taste buds of lovers of citrus desserts. It can be prepared at any time of the year, but it is especially pleasant to enjoy a refreshing cool dish in the heat. It is preferable to remove all white films and partitions from orange slices, so the taste of the delicacy will be more delicate.
Ingredients:
- orange – 1 pc.;
- water – 1.5 cups;
- granulated sugar – 0.5 cups;
- gelatin – 15 g.
Preparation
- Boil water with zest and half a portion of sugar.
- The orange is peeled, pitted, cut and sprinkled with the remaining sugar.
- After an hour, drain the juice and mix it with water, in which sugar and gelatin are previously dissolved.
- Citrus slices are laid out in bowls, filled with a jelly base, and allowed to harden on the shelf of the refrigerator compartment.
Frozen berry jelly
Jelly from red currants or raspberries, blueberries or blackberries, from other frozen berries or assorted berries is prepared in a matter of minutes and does not require prior defrosting of the berries. Thanks to the latter, the jelly juice will cool faster in the bowls, and the dessert will harden and acquire the desired texture.
Ingredients:
- juice or compote – 4 glasses;
- granulated sugar - to taste;
- gelatin – 2 tbsp. spoons;
- frozen berries – 200-300 g.
Preparation
- Pour the juice over the gelatin, let it sit for a while, then heat it while stirring, but do not let it boil.
- Sweeten the base with sugar if desired.
- Frozen berries are laid out in bowls and hot jelly juice is poured over them.
- Place the containers in the refrigerator for 30 minutes.
How to make strawberry jelly with gelatin at home
I love strawberries in all their forms and making cakes. I also enjoyed making jelly from it. Besides, this is a healthy dish.
I like it when there are whole berries in the jelly. I’ll tell you about this method of preparation using my own example.
The recipe is easy to remember, we need:
- 300 grams strawberries
- 3 spoons of sugar
- 350 ml water
- 10-15 grams of gelatin.
From this amount I got three bowls of jelly.
First of all, I soak the berries along with the petioles in cold water, so the sand from them will soak and settle to the bottom.
Next, I tear off the leaves and rinse them under the tap.
Pour a tablespoon of gelatin into 50 grams of cold water and leave until it swells.
Pour sugar into the remaining amount of liquid (300 ml) and bring to a boil on the stove. You can adjust the sweetness to your taste; mine turned out moderately, not cloyingly, just right.
And when the syrup boils, add strawberries to it, boil for 1-2 minutes, no more. We want the berries to release juice, but not boil over.
Now remove from the stove and leave it alone for 10 minutes.
During this time, the gelatin has reached the desired state, we lower it into our strawberry broth and stir well so that it dissolves.
With this our brew is ready.
The last stage is pouring into molds or bowls. First, scoop up the berries with a spoon and place them in a bowl, then strain the syrup into them through a strainer or cheesecloth.
Let it cool to room temperature and put it in the refrigerator.
After 1.5 hours the jelly had already set. She showed in the photo that it no longer flows out of the container.
Let's enjoy this delicious treat!
Using the same principle, you can make jelly from other berries, both fresh and frozen.
Serviceberry jelly with gelatin and citric acid
What you need (for 1.5 l):
- irga – 1 kg;
- sugar – 0.75 kg;
- water – 0.4 l;
- gelatin – 60 g;
- citric acid – 3 g.
How to cook:
- Using a blender or meat grinder, grind the shadberry and rub through a sieve.
- Add sugar and a glass of water. Boil for 10 minutes. 2 minutes before the process is completed, add citric acid.
- Add gelatin diluted in the remaining water. Boil the jelly for 2-3 minutes.
- Pour the dessert into small jars and seal them tightly.
You will like the delicate consistency and harmonious sweet and sour taste of the jelly prepared according to this recipe.
Cherry jelly with gelatin: recipe with sour cream and milk
Now let’s complicate the task and prepare a delicious and beautiful cherry dessert, in Italian: panna cotta. By the way, it is very satisfying, because in addition to berries, sour cream and milk are also used.
Product composition:
- pitted cherries – 600 g
- sugar – 400 g
- cognac – 50 ml
- instant gelatin – 75 g
- water – 100 ml
- milk – 900 ml
- sour cream – 400 g.
As you noticed, the recipe contains alcohol (can be replaced with another type), it improves the taste of cherries. And it is recommended to use it for making any cherry jelly in general. But if the dish is intended for children, then, of course, you will have to remove it.
Take milk and sour cream of any fat content, it doesn’t matter.
Wash the berries and remove the seeds. Set aside a few for decoration.
Grind them together with sugar (200 g) and cognac into a puree in a blender.
Pour the resulting mixture into a separate container and add gelatin prepared according to the instructions (50g).
When stirring, a foam forms that needs to be collected, otherwise the product will not look nice in the glass.
The cherry preparation must be poured into glasses, holding them at an angle. For stability, place apple halves or a roll of paper towel under them, or, in general, any object that they will rest against.
Place everything in the refrigerator for one hour.
Meanwhile, prepare the milk filling. Combine milk, sour cream, remaining sugar and 25 g of already melted gelatin.
Place the mixture on the stove and let it boil, stirring all the time so as not to burn.
When the milk has cooled to room temperature, you can fill the glasses with the already frozen cherry jelly.
If desired, you can make several multi-colored layers, each time changing the angle of the container.
Decorate the finished jelly with a cherry and a mint leaf.
Original plum jelly
The jelly is prepared quickly, the color is bright, because you just want to cut off a piece of the rich dessert, and now we try and prepare it, because plums are still on sale. To reduce acidity, the fruits of an exotic tree are also added here.
Ingredients original plum jelly
- dark plums - 200 grams;
- pitahaya - 1 fruit;
- sugar - 160 grams;
- gelatin - 40 grams;
- water - 750 milliliters;
According to the recipe, we prepare the original plum jelly like this:
Rinse the plums, cut into two parts, remove the pit, immerse in water and cook over medium heat until tender, avoiding overcooking. Then remove with a slotted spoon. Now add chopped red dragon fruits to the broth, boil everything together and remove the pitahaya pulp. You can leave the seeds, they look beautiful in the jelly.
Pour sugar into the broth, add the swollen gelatin and, stirring, bring to a boil. Important! Do not boil, otherwise the gelling ability of gelatin will decrease. Then, if necessary, you can strain through gauze, and if there are no special flakes or clots, then leave it like that. Cool slightly and pour into shaped molds or glasses and refrigerate.
Gelatin jelly with yogurt added
It is very convenient to prepare jelly with the addition of yogurt, since it already has both taste and color. Even a child can prepare this recipe at home.
Ingredients:
- 250 ml. drinking yogurt (cherry);
- 250 ml. drinking yogurt (vanilla);
- 40 g gelatin;
- 0.5l. water;
- 3h. spoons of honey.
To make jelly with yogurt, you need:
- Dilute gelatin in water according to the instructions on the package. Let it cool.
- Pour the resulting amount of gelatin evenly into bowls.
- We pour the yogurt from the packages into different containers so as not to mix the colors.
- Add honey in proportions - 3 teaspoons per 0.5 liter. yogurt.
- Pour gelatin over yoghurt and mix thoroughly.
- Prepare the molds. We fill them in layers, alternating colors.
- Place in the refrigerator for half an hour, after each layer.
- Yogurt jelly with added gelatin - ready. You can serve it to the table!
How to make jelly from gelatin 7 delicious homemade jelly recipes
When you don’t have time to prepare complex, intricate desserts, but still want to pamper your loved ones with something tasty, we suggest making homemade gelatin jelly using various cooking variations.
Many of us became familiar with the taste of such a delicacy back in childhood, when the choice of sweets was not so extensive.
But even today, this dessert does not lose its relevance, since any housewife, even a beginner, can make jelly from gelatin.
How to properly dilute gelatin for jelly
Jelly is a simple and affordable dessert, the taste of which is loved by both adults and the youngest with a sweet tooth. To ensure that the finished dish acquires a uniform gelatinous structure that retains its shape, gelatin is added to the jelly.
The thickness and density of the future delicacy depends on the amount of the added ingredient. If the housewife ultimately wants to get a “shaking” consistency of the frozen mass, then 20 g of gelatin should be used per 1 liter of liquid. For a denser texture that can be cut with a knife, you need to take 2.5 times more powder for the same amount of liquid.
The powder diluted in water is placed on low heat, constantly stirring the mixture while heating. It is best to use a water bath for this purpose. The fire is turned off as soon as the mass acquires a homogeneous structure. Next, the resulting composition is cooled to room temperature, after which it is sent to the refrigerator for 4 - 5 hours.
Gelatin filled with water should not be brought to a boil, otherwise the mass will not thicken. Do not heat the ingredients in a metal container, otherwise the finished dessert will darken and acquire a bitter taste.
A homogeneous viscous consistency without lumps will be obtained if you mix all the ingredients in a slightly warmed container. To harden, just put the prepared mass in the refrigerator.
If you put the dessert in the freezer, the liquid will undergo a crystallization process.
Cooking from juice
Such a fruit delicacy as juice jelly will especially appeal to those who are afraid of gaining at least one extra kilogram. For housewives, the speed and ease of preparing this dish is a big bonus.
You can choose any drink as a base, be it orange, apple or grape juice.
How to cook with fruit
The easiest way to prepare such a dessert is to buy regular store-bought jelly and make it in a matter of minutes, following the instructions provided. But if you still want to surprise your family with a delicious, truly homemade dish, then we recommend making jelly with fruit yourself.
Some tips for the hostess:
Not only ordinary water and juice are suitable as a base for jelly. You can also use sour cream, yogurt or fruit puree in the recipe. Coarsely chopped fruit cubes are added to gelatin diluted and heated over low heat.
It can be apples, pineapples, citrus fruits or various berries - the choice of filling depends on your imagination and taste preferences.
If you decide to use canned fruits, you should thoroughly blot them first so that excess liquid does not spoil the finished dish.
From sour cream
To prepare sour cream jelly, simply dilute gelatin in water, then heat the resulting mixture and combine it with whipped sour cream.
Important! A low-fat product whips best, so use regular store-bought sour cream instead of homemade one. To ensure that the mass acquires a fluffy soufflé consistency, beat the dairy product using a mixer or blender
Regular stirring with a fork will not bring the desired effect. And most importantly, don’t be afraid to experiment. Add pieces of fruit, cocoa, yogurt, vanillin to the recipe, and decorate the finished sour cream jelly with chopped nuts, chocolate or sweet jam
Jelly with gelatin in watermelon
- gelatin - 30 gr.
- medium-sized watermelon - 1 pc.
Watermelon jelly has an original presentation, here is a recipe with gelatin.
1. Wash the watermelon with a sponge with special care. Arm yourself with a sharp knife and cut it in two.
2. Extract the pulp using any available method, leaving about 0.5 cm closer to the peel.
3. Remove all the seeds from the pulp; they will not be needed. This is easy to do if you wipe it with a sieve. Next, process the pulp with a blender.
4. How to make jelly: First, prepare a solution of gelatin and water according to the instructions on the package. Leave to swell for half an hour.
5. Then heat on the stove until dissolved, but do not boil. Now add the jelly mass to the watermelon juice.
6. Pour the mixture into halves and cover with film. Leave in the cold until hardened. When serving, cut the watermelon into slices.
Curd jelly made from gelatin
- granulated sugar - 120 gr.
- gelatin - 25 gr.
- sour cream - 0.4 kg.
- milk - 0.1 l.
- cottage cheese - 0.4 kg.
Curd jelly has its own recipe with gelatin, let’s look at it in more detail.
1. Prepare a saucepan. Pour gelatin into it, pour in milk. Time it for about half an hour, this period of time is allotted for the swelling of the grains.
2. After the specified time, place the container on the stove and heat over low heat. Do not allow intense bubbling under any circumstances. You just need to help dissolve the particles.
3. Next, wipe the cottage cheese with a sieve, add granulated sugar and add sour cream. Arm yourself with a blender, break the mixture until smooth.
4. Carefully pour the gelatin base into the curd mixture. Pack into containers and refrigerate. After a few hours you can try.
