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How to make jelly at home. Jelly with fruits - a light and bright treat

fruit jelly is the taste of childhood. Jelly candies, ice cream with jelly cubes, jelly gums, and, of course, jelly as an independent dish.

Everyone remembers what it is: a soft, gelatinous mass with an elastic texture unlike anything else, which is achieved by adding gelatin.

Despite everything, some citizens still believe that jelly is a harmful and high-calorie powder dish diluted with water, although in fact this dessert, if prepared according to a recipe, is one of the most useful and digestible by the human body.

And among the ingredients for its preparation, most of them are natural products. As a rule, these are a variety of berries and fresh fruits, but juices are often used in the recipe. In this recipe, we will look at just such recipes.

The classic way to make fruit jelly

“Classic” jelly recipes, originating from the times of old Europe, are freshly squeezed juices mixed with sugar, boiled and canned.

The reason for this is well known: in those days, gelatin, as a natural culinary component, did not yet exist, and therefore, cooks used the natural properties of certain berries and fruits - for the most part, these were juices of a number of fruits with pectin.

So, for example, the most popular ingredients for classic jelly were berries such as: black currant, blueberry, lingonberry, strawberry, cherry, currant and others.

By the 20th century, the mass production, distribution, and easy availability of gelatin allowed cooks to make jelly from virtually any ingredient, incl. no fruit at all.

However, it is fruit jelly that is considered the most canonical and well-known variant of jelly. The recipe for its preparation withparticipation of gelatin is no longer as primitive as the old recipes. And now you will learn how to cook such jelly. Cooking time: 60 minutes (average).

Ingredients:

Large red apple and pear
A handful of fresh berries: strawberries, strawberries, or cherries
Three tablespoons (tablespoons) of gelatin
Half a cup of granulated sugar

Cooking:

The completely dissolved gelatin mass must be mixed with sweet syrup, and then allowed to cool. When everything is ready - pour the jelly mass into molds, over fruits and berries. Place the dessert in the refrigerator 4-5 hours and the best is for the whole night.

In the morning you can enjoy the legendary dessert, both natural and homemade..

fruit jelly recipe to keep fit

How to make a delicious dessert with sour cream?

There are many jelly recipes that are radically different from each other and similar in only one invariable aspect: gelatin is used as a component in each individual recipe.

Since the potential of gelatin and its culinary applications were discovered relatively recently, for a long time such dishes as, for example, “milk jelly” were impossible - after all, everyone knew that jelly is a fruit dessert.

Now, thanks to the addition of gelatin, we can prepare a jelly treat without fruits at all (although there is an opinion that completely without fruits is not very tasty). And we will consider one of these recipes below. Total cooking time: 5-6 hours.

Ingredients:

Fresh sour cream of medium fat content - 300-350 grams
Sugar - 100 grams
Vanilla sugar - half a teaspoon
20-25 g gelatin
Optional: juice from fruits or berries. You can also use plain water
handful of prunes

Cooking:

You can also use the same container in which you prepared the jelly as a form - accordingly, this container must be placed in the refrigerator. At the same time, having pulled out the container from the refrigerator, it should be lowered to ten to fifteen seconds into a bowl of hot water so that the jelly can be pulled out of the heated container.

Jelly is served with fresh berries or pieces of fruit, decorated with sweet sprinkles, powdered sugar and similar confectionery additives.

Video recipe for delicious mulberry jelly

Fruit puree jelly - what do you need for cooking?

Total cooking time: it takes several hours to cook completely, of which yours - about half an hour.

Ingredients:

Sugar - 40 grams
100 grams of fresh fruits or berries: apples, pears, cherries, strawberries, strawberries, etc.
Gelatin - 5 g
Optional: Whipped cream - 50 g
Optional: confectionery spices and spices: vanilla, cinnamon, nutmeg

Cooking:

However, too much sugar can really spoil the taste of an already very sweet jelly. Important when working with spices moderation.

Jelly is a food solution, usually prepared on the basis of fruits, to which gelatin is added and when solidified, it takes the form of jelly. Fruit and any other jelly can be made from completely different flavors, well, from what you love the most.

Homemade jelly is prepared to your taste, for example, from homemade compote cooked from your own berries. Just add gelatin to this mass, let it dissolve, and then subject it to cooling.

But today I want to tell you how to make jelly from a ready-made powder, which is sold in a store in small packages. You just need to dissolve it in water, pour it into a container of a suitable size and put it in the refrigerator to harden. At the same time, I will tell you about how to make jelly, for example, milk jelly - it's very simple, but it turns out very tasty, it's the most for dessert.

Sour cream jelly with chocolate

Ingredients

3 cups (250 ml) 25% sour cream
2 cups (250 ml) sugar
120-150 g dark chocolate
6 art. spoons of milk
2-2.5 instant gelatin
Biscuit or any crumbly cookies - optional.

Cooking method

Pour gelatin into milk at room temperature and leave to swell. After 20 minutes, put this mixture in a water bath and, stirring constantly, heat until the gelatin is completely dissolved. Do not bring to a boil. Remove the bowl from the water bath and leave to cool. In a separate bowl, beat sour cream with sugar until sugar is completely dissolved. Whisking continuously, pour the sour cream into it, continuing to stir, warm gelatinous liquid.

Pour grated chocolate (or small pieces) into the resulting mixture. Mix lightly. Cover a rectangular shape with cling film. Pour the jelly into it. If desired, you can put pieces of biscuit or crumbly cookies on top. Put the form in the refrigerator for at least 4 hours. Serve with tea or coffee.

Jelly recipe with gelatin and rice

Ingredients

0.5 cups of cooked rice to 0.5 cups of water
1 cup canned fruit compote
1 glass of fruit juice
1 glass of milk
1 st. gelatin spoon
2 tbsp. spoons of sugar
Lemon acid.

Cooking

Mix compote and juice, add water and citric acid. In a separate bowl, mix milk and sugar. Add pre-soaked swollen gelatin to compote with juice, bring to a boil with constant stirring, but do not boil, strain and cool to a jelly-like state. Do the same with prepared milk. Add boiled rice to both mixtures. Put the fruit jelly into the molds and let it thicken in the refrigerator, then put the jelly on the milk and let it thicken too, then put the syrup and milk alternately in layers.

Jelly with nuts

Ingredients

100 g nuts
100 g sour cream
10 g gelatin
2st. spoons of powdered sugar
50 g dark chocolate

Cooking

Whisk sour cream with powdered sugar. Set aside some of the nuts, crush the rest and add to the mixture. Pour gelatin with 60 ml of cold water, let it swell, dissolve in a water bath, cool to room temperature, add to the mass. Divide into molds and refrigerate for 2 hours. Drizzle with melted chocolate and garnish with remaining nuts.

Jelly with champagne "Strawberry"

Ingredients

70 g gelatin
450 g sugar
4 limes
800 g strawberries
800 ml pink champagne,
50 g pistachios
50 g white chocolate

Cooking

Mix sugar with water and boil the syrup. Soak gelatin in cold water. Remove the zest from the lime and squeeze the juice, add to the syrup. Squeeze gelatin, mix with syrup. Cut strawberries into pieces, mix with champagne, add to syrup. Pour into glasses, cool in the refrigerator for 3 hours. Garnish with pistachios and grated chocolate.

Apricot jelly

Ingredients

12 apricots
1 glass of water
3 art. l. Sahara
3 tsp gelatin

Cooking

Put apricot quarters in a slow cooker, add sugar, pour water and cook for 15 minutes (“Soup” program), stirring constantly. Then remove the apricots from the compote, rub through a sieve or beat with a mixer, mix with the syrup in which they were cooked. Dissolve gelatin in a small amount of cold water and pour, stirring, into apricot puree. Cool the jelly and refrigerate for 2-3 hours to set.

Yogurt jelly

Ingredients

Ingredients ½ l curdled milk,
15 g gelatin
4 tablespoons of sugar
5 g vanillin

Cooking

Cooking method Mix curdled milk with sugar and vanillin, beat well, add dissolved gelatin, mix, pour into molds and put in a cold place. For jelly, it is desirable to use pasteurized yogurt.

Fruit and berry jelly with mint

Ingredients

Juice (fruit or berry) - 300 ml
Water - 300 ml
Sugar - 70 g
Lime - 1 pc.
Fresh mint - 30 g
Gelatin - 10 g
canned peaches - 1 can
Black grapes - 150 g
Fresh strawberries - 200 g
Fresh raspberries - 100 g

Cooking

Mix fruit juice (strawberry, cherry, etc.) with water and sugar, bring to a boil with the addition of juice squeezed from lime and part of mint leaves, as well as gelatin pre-soaked in cold water. Mix well and strain, refrigerate.

Rinse fruits and berries and put in glass goblets or bowls along with the remaining mint leaves, pour over some of the jelly and refrigerate to set.

When the jelly hardens, pour the rest of the jelly and put it back in the refrigerator to harden. Instead of grapes, you can take black currants, only in smaller quantities (100 g), and replace canned peaches with apricots.

Jelly in oranges

Ingredients

25 g gelatin
5 oranges
6-8 Art. l. Sahara
150-200 ml water

Cooking

Soak the gelatin in 200 ml of cold boiled water and leave to swell for 1 hour. Put the gelatin on the fire and bring to a boil, but do not boil (the gelatin should completely dissolve). Wash oranges and cut in half lengthwise. Remove the flesh from the orange halves with a knife, being careful not to damage the peel. Squeeze the juice from the pulp of oranges and strain it through a strainer or cheesecloth.

Pour water into a saucepan, add sugar, put orange pulp and put on fire. After boiling, cook for 4-5 minutes, strain the broth. Combine the broth with gelatin, orange juice and stir well. Fill the halves of oranges with the resulting broth with gelatin and put in a cold place to solidify. (It is more convenient to fill oranges with liquid jelly by placing the peeled half in a glass with the bottom down: the jelly will not pour out and will harden well).

To make orange slices, you need to turn half an orange upside down on a board and cut with a sharp knife. You can decorate cakes, pastries with such orange slices or serve them for dessert as an independent dish.

milk jelly

Ingredients

500 ml milk
100 ml water
3 art. l. Sahara
1 st. l. gelatin
Vanillin - to taste

How to make jelly from milk and gelatin

Gelatin must be poured with boiled water at room temperature and left to swell for about half an hour.
Then you need to bring the milk to a boil, immediately remove from heat, add sugar, bring to a boil again, remove from heat again and, stirring gently, add the squeezed gelatin.
When the mass has cooled down a little, you need to add vanillin to it, mix, strain the resulting mixture through a sieve into molds and put it in the refrigerator to set.
Before serving, the jelly must be removed from the molds.

fruit dessert

Fruits for this jelly recipe can be very different. It is most convenient to select them according to the season, and then a delicious dessert is provided to you.

Ingredients

Gelatin - 25 g;

Strawberries - 200 g;

Juice (any) - 500 ml;

Blueberries - 200 g;

Raspberries - 200 g;

Blackberry - 200 g;

Peaches (medium) - 2 pcs.

Cooking

Pour the required amount of gelatin with juice (50 ml will be enough) and leave it for half an hour. At this time, we are preparing the fruit component. We thoroughly wash all fruits and berries under running water, remove the seeds from them and cut them into small pieces. We spread them on the bottom of the forms, do it carefully, giving them an aesthetic appearance.

Pour the swollen gelatin into a saucepan, add the remaining juice and start heating. Constantly stirring, it is necessary to achieve its complete dissolution. Make sure that the liquid does not boil. After that, remove the pan from the heat, wait 10 minutes and pour the laid out fruit with its contents. Leave the dessert for several hours at room temperature, and then mark it in the refrigerator overnight. In the morning the jelly will be ready.

Sea buckthorn and fig jelly recipe with champagne

Ingredients

Gelatin 40g
Water 300ml
Champagne sweet 200ml
Sugar 300g
Fresh figs 2pcs
Sea buckthorn 400g

Cooking

Gelatin pour 100 ml of cold water and leave for 10 - 15 minutes. It will absorb water and swell. Champagne put on heat and bring to a boil. Wait 1 minute for the alcohol to evaporate. Remove from fire.

Add one third of the gelatin to the champagne. Stir until the gelatin is completely dissolved. Cut figs into thin slices. Cover the bottom of the mold and the sides with fruit pieces. Gently pour the figs with champagne with gelatin. Place in refrigerator for 1 hour. Sea buckthorn pour 200 ml of water and lightly punch in a blender - so that the seeds remain intact.

Grind the sea buckthorn puree over the pan through a fine sieve, kneading the berries with a spoon. Pour 200 g of sugar and put on medium heat. Add the remaining gelatin. Knead until smooth.

Do not bring sea buckthorn to a boil, otherwise the vitamins will not be preserved. Berries should be heated to no more than 50 - 60 degrees.

The puree must be cooled before being poured over the layer of figs so that it does not melt. When the sea buckthorn has cooled, pour it into a mold with figs. Place in refrigerator for another hour. When the jelly has set, turn the bowl upside down to remove the dessert.

To make the jelly easy to get, slightly heat the bottom by lowering the mold into a container of hot water. It is important not to overheat the jelly, otherwise it will begin to melt. You should also cut with a knife along the walls of the mold, separating the jelly.

After you have turned the jelly upside down, you need to send it to the refrigerator for another 5 minutes so that the jelly grabs after heat treatment.

With the advent of instant gelatin, the preparation of desserts with its use has been greatly simplified. However, there are always little secrets.

How to make jelly

Figured silicone baking molds are a great option, effective and convenient. But if there are none in your kitchen, use deep salad bowls or bowls. It is advisable to line the volumetric form (especially if you are preparing a jelly cake) with cling film inside, so that it is more convenient to remove the dessert from it after hardening. Beautiful glasses, disposable cups or cups are suitable for portion serving. And champagne jelly, of course, is best served in flutes.

How to carefully remove the jelly

To remove the frozen jelly to a plate, you need to dip the mold in hot water, hold for a few seconds to warm the walls, and turn it over onto a plate. However, do not overcook so that the dessert does not lose its shape. Metal containers are best suited for this, as they heat up faster.
Why eating jelly is good

The beneficial properties of jelly are innumerable, and they are directly related to its composition. The dessert contains gelatin - an integral component of a delicious treat. This ingredient has a beneficial effect on the condition of hair, nails and joints, but, of course, with regular use.

Often, gelatin in dessert is replaced by pectin or seaweed extract - agar-agar. These products are also beneficial for the body. So, pectin has the ability to remove radionuclides and salts of heavy metals from the body, and agar-agar improves bowel function.

In addition, jelly contains various amino acids, such as glycine, which is so necessary for the restoration of cartilage and damaged bones. In addition, this component is an excellent prevention against arthritis.

The only harm jelly can do is cause cavities if the dessert is too sweet and you don't properly care for your teeth. But seriously, you can harm your body with this delicacy only if it is made from low-quality ingredients.

Therefore, if you do not prepare jelly yourself, but buy mixtures that only need to be diluted with water, then carefully study the composition of the product. It should be simple, without any extra preservatives and dyes.

Fruit jelly is very popular with children. Cool, tender, the taste is magical - childhood is immediately remembered. Let's try to bring it back for a moment.

How to make fruit jelly

To prepare jelly, we take everything that is in the house similar to fruits or berries:

frozen cranberries, we will make jelly from it, more precisely from its juice
apples
orange
frozen raspberries
prunes
honeysuckle, also frozen

How to make fruit jelly

We will mix products (fruits and berries) in different combinations so that it is not boring.

To begin with, we take a bag of gelatin in our hands and carefully read the instructions. "Dilute in warm water and wait until it swells."

Wow! So we'll never finish! Thanks to my wife, she is a cunning person (probably because she is red-haired), she took this process into her own hands.

Puts the diluted gelatin for a minute or two in the microwave, mixes. And so a couple more times. After five minutes, we have completely diluted gelatin ready for use.

Preparing the base for jelly. Pour some hot water into a deep bowl. Pour frozen cranberries into water and add sugar to taste.

We take a blender and carefully grind everything until a homogeneous mass is obtained. The resulting juice or puree is filtered through a strainer so that there are no skins and seeds in the jelly.

Dilute cranberry juice with not very hot water and pour gelatin into it, stirring constantly.

Now you can prepare the filling for jelly so that it has the right to be called fruit or berry.

We have made four types of filling:

apples with orange
raspberries with apples and sugar
raspberries with apples and honeysuckle
apples with prunes

We peel and cut the apples into small pieces, cut the oranges into thin slices, leave the berries as they are, do whatever you want with the prunes, we cut it.

We lay out the filling in deep bowls or cups and pour cranberry juice with gelatin.

We put all the containers in the refrigerator. I didn’t time it, it froze in half a day.

We take out fruit and berry jelly from the refrigerator and enjoy the taste of childhood.

BUT! Completely forgot! If you want to take the jelly out of the bowl, put it (bowl) in hot water for 10-20 seconds, then turn over the plate.

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. Consider the main recipes in order.

chocolate jelly

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

Pour gelatin with water 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.
Remove the pan from the burner and add the chocolate to the mixture, after crushing it into small pieces. Stir the mixture until the chocolate has melted.
When the gelatin swells, add it to the chocolate mass and mix well. For the convenience of the procedure, use a whisk, so you will avoid the formation of lumps.
Pour the prepared mixture into molds. Let the mass cool, then put it in the refrigerator to solidify completely for 2-3 hours.

Strawberry jelly

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

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.
In a separate container, dissolve gelatin in filtered water. After that, grind the berries, turning them into a puree with a blender.
Heat the gelatin on the stove without boiling. Then add it to the cooled strawberry jelly. Make sure that all the grains are dissolved, and the mass becomes homogeneous.
Pour the resulting mixture into a pre-prepared container. Place in the refrigerator for a couple of hours until firm.

grape jelly

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

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

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

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.
To get four servings of the composition, you will need 2 packs of 100g fruit jelly, orange, kiwi and 20% fat sour cream.
First of all, dissolve the jelly powder in the way indicated in the instructions. In most cases, the powder is poured into 350-400 ml. steep boil. Mix well with a whisk so that the contents are lump-free.
Cherry jelly will help you to give a beautiful color. Pour in 200 ml. boiling water a bag of loose composition and add sour cream. In such a mass, lumps may form, there is no reason for concern. During cooking, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
Cut the peeled fruits into a pre-prepared container. Spread them on the bottom of the mold and fill with a transparent layer of jelly. Put in the refrigerator until completely solidified. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Before serving, decorate the jelly with fruit pieces and a mint leaf.

Jelly with condensed milk

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

First of all, take care of the quality of gelatin and condensed milk. Choose the addition to this dessert to your taste. It can be a biscuit, berries or chocolate.
Take a saucepan, fill it with 100-120 ml of water. Then heat the liquid and mix with a portion of gelatin. Do not remove the composition from the heat until the mass becomes homogeneous (no lumps).
When the first part is ready, add condensed milk to the resulting mass and beat well. Do not let the mixture boil, remove from the stove at the slightest appearance of bubbles.
Pour the resulting mass into molds and add chocolate, cool. Place in refrigerator to solidify completely. Before serving, decorate the jelly according to personal preference.

Milk jelly with cocoa

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

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

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

To prepare a tender jelly, you need soft airy cottage cheese. Pour gelatin with warm milk and wait for it to swell.
Beat the sugar with a blender or whisk, add cottage cheese and sour cream, bring the mass to a smooth consistency. Add the prepared gelatin with milk to the curd mixture.
Mix well with a whisk. Then spread the mixture among the bowls and put in the refrigerator 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.

Pour the 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, wait 5 minutes. If the fruits are soft, wash them beforehand.
Chop dry fruits into small pieces. Heat the gelatin on the burner, but do not let it boil. Add the composition to the ryazhenka, sweeten to taste. Stir the resulting mass, removing lumps.
Slowly add dried apricots, remembering to stir. Pour the mass into a pre-prepared container. Place in the refrigerator for a couple of hours to set.

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

Divide fruit jelly powder into 3 portions. 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 refrigerate.
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 don't forget to let them dry.

Milk jelly with chocolate

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

Soak gelatin in 30 ml. warm water. Heat the milk in a heat-resistant container, but do not boil.
Chop chocolate, place in a microwaveable dish. Add 200 ml. milk, put in the microwave for 1.5 minutes to melt the chocolate.
Pour into gelatin 150 ml. milk, place in the microwave for 3 minutes. After that, take out the resulting mass, mix until smooth. If necessary, strain the composition through a sieve.
To make more milk 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.
In a pre-prepared container, start pouring jelly in layers until it runs out. Most importantly, do not forget 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.

Take a small container and pour orange juice into it, add sugar. Heat the composition over low heat until the sand dissolves. Do not forget to stir constantly, the temperature of the product should not exceed 50-60 degrees.
Pour the gelatin into the bucket and mix well, dissolving any lumps. After that, remove the container from the burner and pour into a suitable dish.
Place the cooled mass 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.

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

Jelly bird's milk

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.

Take 250 ml of hot water, dissolve butter and cocoa in it. Pour in milk and sugar, the taste should resemble a chocolate cocktail.
Slowly add the gelatin to the hot chocolate mixture while stirring. Achieve a homogeneous mixture. Cool the mass and pour into the cells of the form.
Place the composition in the cold until hardened. Next, proceed to the preparation of the second layer - vanilla. Combine vanilla, sour cream and sugar, mix with a mixer until smooth.
Add the remaining gelatin to 150 ml. boiling water. Pour the gelatin into the mixture while continuing to beat. Make sure the mass is well mixed.
At the end of cooking, add sour cream to the mold with a chocolate jelly layer. Leave to freeze in the cold.

It is easy 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, grapes. Make jelly based on condensed milk, fat sour cream, cocoa powder, cottage cheese, orange juice, compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly

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 and smell, so the finished dish will have the aroma of berries or fruits from which it is made. Dessert comes 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 to achieve the desired consistency. To make the dessert delicious, you need to follow some rules on how to make jelly:

Do not use aluminum containers for making sweets. In such dishes, the mass may darken and form a specific aftertaste.
Adding a small amount of wine or lemon juice will help improve the taste of the dish.
You can prevent the formation of gelatin lumps if you pour it into a dish with a warm bottom. The best option is to put the container in a water bath.
The product should solidify inside the refrigerator. You need to make an elastic, dense mass from the substance, and not freeze it, so do not put it in the freezer.

Many housewives buy ready-made powders, because it is easy to cook from them. The difference lies in the usefulness of the product. At home, you can come up with many options: the jelly base is made from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.

The product can be used as an independent dish. Sweetness prepared for the winter is recommended for breeding fruit drinks and making jelly. If you have not preserved the compote, stir 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 bright element of decoration.

How to breed gelatin

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

It is important to maintain the correct proportions. Dilute gelatin powder at the rate of 5 g per 50 ml of water.
It is necessary to pour the crystalline substance with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
Heat the resulting substance with a water bath. The process should be carried out until the powder is completely dissolved.
The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).