How to make delicious jelly. Fruit jelly at home: simple recipes How to make jelly from packaging

The recipe for this dessert appeared in our family back in the 80s. Most products at that time were in great short supply, but kefir and powdered jelly could always be bought. When I first tried this dessert, at first I didn’t understand what it was made from; my child, by the way, doesn’t even believe that it’s made from kefir. The taste is very interesting, the consistency is similar to panna cotta, only with a slight sourness. In general, if you need to make a delicious and interesting dessert very quickly, but there is nothing interesting in the refrigerator, try making kefir jelly.

To prepare a dessert from kefir, take powdered jelly and kefir 2.5% fat. The brighter the color of the jelly in the bag, the more beautiful the color of kefir and the finished jelly will be.

Dissolve the jelly according to the instructions. As a rule, it needs to be filled with hot boiled water, only add half the amount of water stated in the instructions. My powder needs to be dissolved in 400 g of hot water, so I took 200 g, maybe even a little less. If the powder does not dissolve well, put it in the microwave for a minute.

Add kefir, stir. Taste, you may need to add a little sugar. To be honest, I never add sugar; powdered jelly contains enough of it.

Pour the jelly into portions and refrigerate until completely cooled - about 2-3 hours. If desired, the jelly can be strained through a fine sieve.

The kefir dessert is ready. Enjoy!

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.

" article about varieties of jelly. Where we’ll talk - you won’t believe it 🙂 - about what jellies are, how to prepare them most simply and deliciously, and also a few words about why jelly is called jelly.

Varieties of jelly, of course, are based on the same base - a gelling agent. That is, on a substance that causes the gelling effect. Most often it is gelatin, but other components can be used.

The gelling effect is scientifically called "sol-gel transition", that is, the transformation of something like a liquid into something like jelly. As you already understand, the words jelly and gel are words with the same root. Moreover, they have nothing to do with jelly as a food product. They come from the Latin word gelum which means " frost, cold, ice, numbness". That is, jelly, gelatin and gel got their names because they look like ice or allow something like ice to form :)

By the way, the Russian analogue of this word is also directly related to cold and frost - jelly.

Accordingly, when we talk about types of jelly, we are talking about the ways in which you can get something tasty that resembles ice in appearance (and sometimes in temperature).

Let's start looking at the varieties of jelly with their main component - gelatin. Gelatin is a protein gelling substance produced by the thermal destruction of collagen contained in the bones, cartilage, skin, and veins of animals. That is, gelatin itself is a very useful substance, a building material for bones, cartilage, etc. person.

In order to make any type of jelly, gelatin must be prepared. There are several ways to prepare gelatin. One of them is written on packages of edible gelatin from stores - pour boiling water (the proportion is indicated on the bag), stir and pour into the main mass to form jelly.

The second method is a little longer, but somewhat less labor-intensive: the gelatin is soaked in a large amount 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.

Accordingly, the varieties of jelly will depend on what kind of syrups will be used for its preparation.

And we will start our recipe with an original and tasty jelly:

Sour cream jelly

Preparing sour cream jelly is very simple. Needed: sour cream, sugar and gelatin. The amount of gelatin is calculated based on the volume of the finished product. That is, if you use a glass of water and a pack of sour cream, you get about a liter of jelly as a result - then the amount of gelatin is taken accordingly (as indicated on the gelatin bag). Keep in mind that gelatin itself is diluted in water, and the volume of this water must be added to the total volume of the finished product. Otherwise, you will not get jelly, but simply a very tasty and healthy sour cream syrup.

Accordingly, gelatin is prepared according to one of the above methods. Meanwhile, a solution is made from sour cream, water and sugar. If you want a rich sour cream taste, then you only need a little water. If you want to get a delicate sour cream jelly with a light hint of sour cream, then you can mix them in a 1:1 ratio.

Add sugar to the mixture of sour cream and water (if water is used) and stir until dissolved. Then hot gelatin dissolved in water is poured in, everything is thoroughly mixed and placed in the refrigerator.

It freezes and is eaten with pleasure :)

Next recipe:

Fruit and curd jelly

Required ingredients:

400 gr. soft cottage cheese up to 1.5%
100 gr. dried apricots
4 oranges
2 tangerines
25 gr. gelatin

The preparation procedure is very simple. To begin, pour boiling water over the dried apricots for 20 minutes. Then squeeze it out and cut it into small pieces.

Dissolve 10 grams of dried apricots in 100 ml of water. instant gelatin (preheat water according to instructions).

Mix 250 g of cottage cheese with 2/3 of the total amount of dried apricots and dissolved gelatin. Place in a silicone mold and leave to set in the cold (about 1 hour).

Now it's the turn of the fruit. We clean the tangerines and separate them into slices. Squeeze the juice from oranges. Heat it and dissolve 10 grams in it. gelatin.

Place tangerine slices on the frozen curd layer. Pour hot orange juice with gelatin. We send it to harden. The last layer is curd, as described at the beginning - from the remaining amount of cottage cheese, gelatin and dried apricots. When the jelly has hardened, remove it from the mold and serve.

We eat with pleasure!

Pineapple fruit jelly

This jelly is very easy to make. Buy a can of canned pineapple in pieces. A hot gelatin solution is prepared. Mix pineapple juice from a can, pineapples from a can and gelatin. You don't have to add sugar, or you can add it if you want.

Let it gel in the refrigerator.

Again, we eat with pleasure!

And the last recipe for today:

Sea buckthorn mousse

Mousses are also prepared using gelatin (in particular). In general, mousse is grated various berries, gelatin + whipping into foam. Accordingly, mousse is a kind of porous, foamy jelly.

To prepare sea buckthorn mousse you will need:

2 cups sea buckthorn
4 glasses of water
1 cup granulated sugar
30 g gelatin.

Making sea buckthorn mousse is very simple. First you need to sort out fresh or frozen sea buckthorn, rinse, discard, mash, dilute with a glass of water and rub through a sieve. Pour the squeezes into 3 cups of water, bring to a boil, strain. Add sugar and pre-prepared gelatin to the strained broth and bring to a boil with continuous stirring until the gelatin dissolves.

Then cool the broth a little, add the pureed sea buckthorn and beat with a whisk (mixer) until a homogeneous fluffy mass is formed.
When the mixture begins to thicken, pour it into molds and cool.

Enjoy your meal with delicious varieties of jelly!

Based on materials from http://supercook.ru/zz250-02.html

If you love light and tasty desserts, then you definitely need to try making jelly. “What to cook it for?” you ask. — I bought a colored bag with my favorite flavor in the store, stirred it in warm water and cooled until it thickened. Here's jelly for you! That's right, this method of making jelly is the most common. But this dessert has no more in common with real homemade jelly than a quick soup from a bag with homemade aromatic delicacy. Homemade jelly takes a little longer to make than store-bought jelly, but it turns out much tastier and, most importantly, healthy.

Where does the word "jelly" come from? After all, it is known that this word exists not only in Russian, but also in many foreign languages, and it sounds almost the same? Jelly (“gelee”) was invented in France. In the old days, this dessert was prepared in the same way as it is now - from juice, gelatin and sugar.

Jelly - preparing food and utensils

What kind of jelly can you make at home? In the store, the bags have both exotic fruits and familiar fruits and berries on them - choose what you want. Believe me, homemade jelly has even more opportunities to express your imagination. You can please your family not only with the usual fruit jelly, but also with a dessert made from milk, sour cream, and jam! The famous delicacy Panna Cota is essentially a milk jelly.

Another important advantage of homemade jelly is that you can prepare it using any amount of sugar. If you follow a healthy lifestyle, do not add a lot of granulated sugar, because fruits themselves contain enough sweet glucose.

Of course, the main ingredient of jelly is gelatin. You probably remember how, in childhood, mothers spent a long time fiddling around in the kitchen, soaking gelatin for a certain time. Today in the store you can buy regular gelatin (half an hour before preparing the jelly you need to add a small amount of water and leave it to swell) and instant gelatin (it is poured with a small amount of warm water and quickly stirred).

In addition, agar-agar and pectin can be used to make homemade jelly. Agar-agar is a substance obtained from brown algae. This jelly ingredient is inconvenient to use because it needs to be soaked in water overnight before starting to prepare the dessert. However, at the same time, agar-agar is very useful; it contains many vitamins and minerals and is able to cleanse the body of toxins.

Pectin is another gelling substance found in fruits and berries. It is thanks to pectin that it is possible to prepare jelly without gelatin. Of course, such jelly will not have a dense structure, but it will be healthy and tasty. In addition, pectin can be purchased in bags. You only need a little bit of it to make jams or jellies.

When you have prepared the jelly, pour it into molds and leave to cool. Of course, the jelly will thicken fastest in the refrigerator, but it will also harden in the fresh air.

When the jelly is thick enough to handle, dip the mold in boiling water for a few minutes and invert it onto a plate.

Jelly Recipes:

Recipe 1: Redcurrant Jelly

Red currants are a very healthy berry and tasty when eaten fresh. If you want to make a dessert with a beautiful red color, then take note of this recipe.

Required ingredients:

Red currants 150 grams
Water 600 ml
Sugar to taste
Gelatin 2 tablespoons
Lemon juice 1 tablespoon

Cooking method:

Gelatin needs to be soaked in water for thirty minutes before preparing the dessert. For 2 tablespoons of gelatin for this recipe, use about two glasses of water.
Wash the currants and grind through a sieve. Pour the currant mass into an enamel bowl, add one glass of water and put on fire. As soon as the mixture boils, cook everything for about five minutes, stirring with a spatula. Strain the currants through cheesecloth, add sugar to taste and lemon juice to the resulting broth, put on the fire and bring to a boil again, turn the heat to low.
Remove the resulting foam and add gelatin. Stir the liquid until it is completely dissolved. Add berry juice, mix again and pour into molds. Leave the jelly to cool. Serve this redcurrant jelly garnished with fresh berries or a mint leaf.

Recipe 2: Redcurrant jelly without cooking

Currants are a berry rich in vitamin C. If currants are heated, the vitamins will be partially lost. To prevent this from happening, let's prepare a delicious dessert without heat treatment. This jelly will not be as elastic as the one containing gelatin, but it will be much more useful. By and large, you only need berries and sugar.

Required ingredients:

Sugar 400 grams
Red currants 400 grams

Cooking method:

Wash the berries well and sort them. Separate all the stems and leaves, green berries.
Pass the red currants through a meat grinder or chop with a blender.
Add sugar to the currants and mix well until the sugar dissolves. You can add 50 ml of hot water.
Divide this mixture into molds and put it in the refrigerator to cool or roll it into jars, covering them with parchment lids.

Recipe 3: Redcurrant jelly without gelatin

It's easy to make redcurrant jelly without gelatin. Try this recipe and enjoy a delicious dessert. For 3 parts berries, take 2 parts sugar. The gelling agent in this case will be natural pectin, which is found in red currants.

Required ingredients:

Red currants 600 grams
Sugar 400 grams
Water 100 ml

Cooking method:

Pour 100 grams of water into a saucepan and place the washed red currants in it. When the berries begin to burst, mix them with a spatula, squeezing and chopping the red currants.
Add sugar to the pan, cook the contents for about five minutes until the sugar is completely dissolved.
Strain the resulting mixture through cheesecloth and pour the liquid into molds.

Recipe 4: Blackcurrant Jelly with Cream

This unusual blackcurrant jelly with cream will surprise you with its taste and pleasant color.

Required ingredients:

Blackcurrant 150 grams
Raspberries 100 grams
Gelatin 1 sachet (15 grams)
Dry red wine 50 ml
Water 150 ml
Cream 150 ml (fat content no more than 15%)
Sugar

Cooking method:

Half an hour before preparing the jelly, pour the gelatin with water to swell.
Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the pulp.
Pour the resulting juice into an enamel pan and bring to a boil on the fire, add granulated sugar and gelatin to it. Stir until the gelatin is completely dissolved. After this, strain the resulting liquid. When it has cooled, stir the cream and pour into the molds. Leave the jelly to cool.

Recipe 5: Blackcurrant and Strawberry Jelly

Black currant tastes compatible with almost all berries and fruits. Prepare healthy berry jelly with the addition of white wine.

Required ingredients:

Blackcurrant 400 grams
Strawberries 400 grams
Sugar to taste
Dry white wine 150 ml
Gelatin 1 sachet (15 grams)
Lemon juice 2 tablespoons

Cooking method:

Soak the gelatin in water half an hour before making the jelly.
Squeeze the juice from blackcurrants and strawberries, after washing the berries.
Add sugar to taste, wine, lemon juice to the fruit juice. Place the container with the mixture on the fire and bring to a boil.
Add the swollen gelatin to the boiling juice, stir until it is completely dissolved.
Remove the liquid from the heat, pour into molds and set aside to cool.

Recipe 6: Gelatin jelly

You probably have a jar of compote at home, made from fresh fruit in the summer. A familiar drink can be turned into a delicious dessert by adding gelatin to the compote. This delicacy can be decorated with grated chocolate or whipped cream before serving. Should I add sugar to dessert? If you think that the compote is not sweet enough, then add it, but keep in mind that when hot, the liquid seems less sweet than it actually is.

Required ingredients:

Compote 500 ml
Granulated sugar
Gelatin 1 sachet (15 grams)

Cooking method:

Dissolve gelatin in a small amount of water half an hour before preparing dessert.
After twenty minutes, pour the compote into the pan and put on fire.
As soon as the compote warms up, add the swollen gelatin to it and stir until it is completely dissolved in the liquid. Pour the resulting mixture into molds and cool.

Recipe 7: Gelatin juice jelly

This dessert can be prepared even for very young children starting from two years old, because homemade jelly is a healthy and natural product. You can use any type of freshly squeezed juice. However, do not use packaged juice for jelly - it is not healthy and is rich in sugar and dyes.

Required ingredients:

Apricot juice300 ml
Sugar to taste
Water 100 ml
Gelatin 1 sachet (15 grams)

Cooking method:

Soak the gelatin in 100 ml of water and leave for half an hour to swell.
After this period of time, place the gelatin on the stove and heat it until dissolved, stirring, but do not bring to a boil.
Pour the juice into the gelatin and stir until there are no lumps left. Pour the liquid into the molds and set aside to cool.

Recipe 8: Milk jelly

The famous dessert “Panna Cota” is a variation of milk jelly. A few ingredients mixed in the right order and a delicious treat is ready! To make the jelly look interesting, you can layer it with fruit.

Required ingredients:

Milk 1 glass
Sugar to taste
Vanilla
Raspberries 100 grams
Gelatin 25 grams
Water 50 grams

Cooking method:

Half an hour before preparing the jelly, add water to the gelatin and allow it to swell.
Mash the raspberries with a spoon. However, for this recipe you can use berries in their entirety.
Put the milk on the fire, boil with sugar and vanilla.
Add gelatin and raspberries to cooled milk. Stir until the gelatin is completely dissolved, then pour into molds. Let the jelly harden.

Recipe 9: Milk jelly (method 2)

If your children don't want to drink healthy milk, then why not make a delicious dessert from milk? You will see that in this form the useful product will simply disappear before your eyes!

Required ingredients:

Milk 1 glass
Gelatin 20 grams
Water 50 ml
Powdered sugar
Vanilla

Cooking method:

Fill the gelatin with water and let it swell an hour before preparing the jelly.
Put the milk on the fire, add powdered sugar and vanilla, stir and bring to a boil.
Pour gelatin into the milk, stir until completely dissolved and bring to a boil again.
Remove the milk mixture from the heat and pour into the molds. Place in the refrigerator to chill once the mixture has cooled to room temperature.

Recipe 10: Sour cream jelly

Sour cream jelly has the same delicate milky taste as milk jelly, but it will be more satisfying and dense in structure. Sour cream jelly can be used as a base for a cake, or to decorate pies and other desserts with chopped jelly. Let's prepare simple sour cream jelly without additives.

Required ingredients:

Sour cream 450ml
Milk 150 ml
Gelatin 20 grams
Powdered sugar to taste
Vanilla

Cooking method:

Half an hour before preparing the jelly, pour the gelatin with heated milk.
Pour the milk and gelatin into a saucepan and place on the stove. Stirring, but without bringing to a boil, dissolve the gelatin completely in the milk.
Remove the pan from the stove and leave to cool to room temperature.
Sour cream should also be at room temperature. Using a mixer, combine powdered sugar and sour cream until liquid.
Pour the milk into the sour cream in a thin stream, constantly whisking the mixture with a mixer.
Fill the molds with sour cream and leave to cool. Serve the finished sour cream jelly, garnished with melted chocolate or fruit syrup.

Recipe 11: Sour cream jelly with banana

If you add a banana to sour cream jelly, you will change the taste of the dessert, making it almost unrecognizable. This dessert will turn out to be very tender and not at all like ordinary jelly. Warm the sour cream to room temperature before preparing the dessert.

Required ingredients:

Sour cream 450 ml
Powdered sugar
2 medium sized bananas
Gelatin 20 grams
Chocolate for decoration

Cooking method:

Pour gelatin with water and leave to swell for half an hour.
Beat the sour cream with a mixer with powdered sugar.
Add dissolved gelatin to the sour cream and continue stirring with the mixer.
Peel the bananas and cut into cubes.
Add bananas to sour cream and pour into molds. Leave to cool.
Sprinkle the finished jelly with grated chocolate.

Recipe 12: Jam jelly

This jelly is very easy to prepare, as you only need four ingredients - jam, granulated sugar, water and gelatin. However, the result will pleasantly surprise you. This dessert can be stored in the refrigerator for 2-3 days. Use liquid jam, currant or raspberry, without large berries.

Required ingredients:

Liquid jam 200 grams
Gelatin 20 grams
Water 400 ml
Granulated sugar

Cooking method:

Pour gelatin with water thirty minutes before preparing dessert.
Place the jam in a saucepan, add 200 ml of hot water (but not boiling water), stir.
Place the pan with the jam on the fire, add sugar (just not a lot, since the jam is already quite sweet), bring to a boil. Remove the jam from the stove and cool to room temperature.
Pour the swollen gelatin into the jam and stir until all lumps dissolve.
Pour the jelly into molds and let it cool.

Recipe 13: Cherry jam jelly

Cherry jam is especially convenient for making jelly, since the berries in it can be separated from the sweet juice. Of course, the cherries must be pitted if you want to add them to the dessert later. Do not overdo it with sugar, because the jam is already quite sweet.

Required ingredients:

Cherry jam 500 ml
Granulated sugar
Gelatin 15 grams

Cooking method:

Pour gelatin with water and leave it to swell for thirty minutes.
Separate the cherries from the sweet thick juice. Add one glass of warm water to the juice and stir. Add gelatin and stir until the jelly lumps are completely dissolved.
Pour cherry jelly into molds, add cherry berries to it and let it harden.

Recipe 14: Raspberry jelly

It doesn’t matter whether you use fresh or frozen berries, the jelly will turn out incredibly aromatic and tasty.

Required ingredients:

Raspberries 200 grams
Sugar to taste
Water 500 ml
Gelatin 15 grams

Cooking method:

Pour gelatin with water half an hour before preparing dessert.
Pour water into a saucepan and add sugar, stir and put on fire.
Once the water boils, add the raspberries to the pan. Cook the berries for about twenty minutes.
Strain the resulting compote, add gelatin to the liquid and stir until completely dissolved.
Pour the jelly into the molds, add the berries and leave the dessert to cool.

Recipe 15: Strawberry Jelly

If you want to make strawberry jelly, then know that it can be made from either fresh or frozen berries. We recommend adding a little mint to your dessert, so the jelly will have a subtle pleasant aroma and a refreshing taste. To prepare strawberry dessert, use instant gelatin. If you are making a dessert from frozen berries, let them defrost before cooking.

Required ingredients:

Strawberries 200 grams
Gelatin 15 grams
Sugar to taste
Water 600 ml
Fresh mint

Cooking method:

Fill a saucepan with water, add sugar and put on fire.
Strawberries need to be washed and the stems removed.
As soon as the water boils, place the strawberries in the pan and cook for about half an hour. Remove from stove.
Pour approximately 100 ml of the resulting compote and dissolve the gelatin in it, stirring it with a spoon.
Strain the compote from the berries. Mix compote with dissolved gelatin. Pour into molds. Dip strawberries into each mold and place in the refrigerator to set.

Recipe 16: Cherry Jelly

A light and tasty dessert made from natural cherries, it smells much brighter and has a stronger taste than the jelly that comes from bags. And, of course, a natural product is many times healthier.

Required ingredients:

Cherry 200 grams
Water 500 ml
Gelatin 15 grams
Granulated sugar

Cooking method:

First of all, soak the gelatin in a small amount of water about an hour before preparing the jelly.
You need to wash the cherries, remove the cuttings and remove the seeds.
Squeeze the juice from the berries.
Pour water over the berries, add sugar to them and put on fire. Bring to a boil, remove from heat and cool. When the cherry mass has cooled, add the swollen gelatin to the pan and stir until the mass becomes homogeneous and without lumps.
Add juice to cherry mixture. Stir and pour into molds. After this, put the jelly in the refrigerator to cool.

Recipe 17: Jelly with fruits

To make this jelly, you can use pieces of any fruit. We will take apples, raspberries and apricots.

Required ingredients:

Apple 1 piece
Apricots 4-5 pieces
Raspberries 100 grams
Granulated sugar to taste
Gelatin 15 grams

Cooking method:

Pour gelatin with water and leave to swell half an hour before preparing dessert.
Wash the fruits. Peel the apples, remove the center and cut into small cubes. Remove the pits from the apricots, as well as the apples, finely chop or grind in a blender. Grind the raspberries.
Pour water over the fruits, add granulated sugar and put on fire. Bring to a boil, cool.
Pour gelatin into the fruit, stir it with a spoon until completely dissolved. Pour the jelly into molds and let it thicken.

Recipe 18: Gooseberry Jelly

Gooseberry jelly has a completely unusual taste, with small fruit grains. To make the jelly taste even more unusual, it is recommended to add kiwi to the gooseberries.

Required ingredients:

Gooseberries 250 grams
Kiwi 1 piece
Granulated sugar
Water 200 ml
Gelatin 15 grams

Cooking method:

Soak the gelatin in water thirty minutes before making the jelly.
Gooseberries need to be washed and cleared of green stalks.
Remove the skin from the kiwi.
Grind the fruits in a blender into puree or pass through a meat grinder.
Add 150 ml of water, granulated sugar to the fruit puree and put on fire. Bring to a boil, stirring, remove the pan from the stove and cool.
Add gelatin to the fruit and stir the liquid until there are no lumps left. Pour the liquid into molds and place in the refrigerator to cool.

If previously only gelatin was most often used to prepare jelly, today the healthier agar-agar and pectin are becoming increasingly popular.
You will improve the taste of the jelly by adding a tablespoon of lemon juice or natural dry wine in the same amount. Wine can be used both white and red.
Do not cook jelly in aluminum containers. When the gelling agent interacts with this metal, the dessert will darken and may acquire an unpleasant metallic taste. Use enamel pans and containers.
How to decorate the finished dessert? Give free rein to your imagination! Use chopped nuts, dried fruits, jams and preserves, whipped cream, melted chocolate or caramel.
The jelly will look more appetizing if you make it in layers. This process is simple, but requires a little more time. Make the milk mixture according to the milk jelly recipe. Pour it into molds and put it in the refrigerator to thicken. After a couple of hours, make the mixture according to the recipe for any fruit jelly and, when it has cooled to room temperature, add it to the milk and put it in the refrigerator again. You will get a two-layer jelly. In the same way you can make several layers of jelly.