The best way surprise guests or delight children - prepare a delicious, unusual dessert. But in search of such a dish, the hostess is often disappointed, since it turns out to be unrealistic or very expensive to get the ingredients for the recipe. There is an amazing recipe for sweet jelly that will not only satisfy your tastebuds, but will also look gorgeous on your table. Exquisite multi-colored jelly can be prepared from the simplest ingredients without any special financial costs.
Making rainbow jelly is very easy. Most often, they take regular food gelatin and multi-colored juices, and use fruit puree instead of juice. You can simply buy ready-made gelatin mixtures with different flavors and shades.
Prepare multi-colored jelly in stages. A thin layer of one color is poured, then another, and so many shades can be used if desired. The more, the merrier the dessert, and such a sweet rainbow will delight everyone in the household. Each time you can cook a different dish and take a collection of photos as a keepsake. To create a wonderful treat, two or three colors will be enough.
Three-layer pleasure
Although the recipe is simple, cooking instructions still wouldn’t hurt. First of all, in order to make three layers, you need to take:
- powder mixture for red jelly (you can use raspberries, strawberries, cherries) – 1 sachet;
- such a component, but orange (orange, tangerine) – 1 sachet;
- again a bag, but already green(kiwi, lime) – 1 pc.;
- hot water – 400 ml for each mixture.
This composition will yield about 10 servings of a delicious dessert.
Step by step instructions
- A bag of red powder must be dissolved in hot water. For this it is better to use a deep container. The powder is gradually introduced into the water, and it is important to stir well so that the gelatin does not form a lump. Otherwise, unpleasant parts of the dessert will come across the tooth, and accordingly, it may also suffer. appearance.
- The dissolved gelatin mixture is poured into glasses in equal portions. It is important to do this evenly.
- The next stage can be done after the first layer has completely hardened. The glasses should sit in the refrigerator for about two hours. You can check with your finger whether it has become elastic. If yes, move on to the next point.
- Using the principle of the first layer, we make the second mixture - orange. You need to let it cool a little. Then pour the orange jelly over the red one in equal portions.
- Having repeated the manipulation with hardening, the jelly is completed with a third green layer.
- The jelly should be stored in the refrigerator to avoid mixing colors. When treating your loved ones, you can decorate the dessert with fresh berries.
The recipe is not complicated, it’s just a lengthy process of hardening the jelly. Don't forget to show off your gorgeous dessert to your friends. Take a photo for your friend so that the recipe is crystal clear.
Multilayer fruit jelly
If you are making non-portioned jelly, you will need a square mold. Multilayer jelly will look especially good there. Such a rainbow on the table will please everyone.
You can spray the bottom of the pan with non-stick spray or a little butter. Then you need to follow the step-by-step steps given in the recipe.
- Gelatin is dissolved in cold boiled water, after which a glass of boiling water is poured in.
- Carefully add the red powder, stirring the mixture constantly. Each recipe suggests using different fruits with a red tint as a basis.
- Pour the finished mixture into the mold and place it in the refrigerator. We wait until it hardens completely.
- The next layers depend on your imagination. You can use condensed milk.
The first recipe gives recommendations for preparing the jelly mixture. When pouring layers, make sure that there are no bubbles; they need to be pierced. Then yellow, green or red again - as your soul and your mood desire. Having captured your masterpiece in a photo, there will be many more reasons to remember the wonderful dessert.
After preparing such a dessert, the recipe gives advice - take it out of the refrigerator and put it in for a few seconds. hot water or hold it over steam. In order not to spoil the appearance, water should not get inside the mold.
The jelly is cut into beautiful shapely portions and served straight from the refrigerator. You can experience the taste of the rainbow by trying our recipe for an unforgettable dessert.
Video recipe for making multi-colored jelly
Ease of preparation, use of only natural and healthy ingredients, original appearance - all this jelly homemade. You will also need recipes for making jelly if you want to make an extraordinary cake or pastries. Jelly is a bright, tasty and extraordinary dessert with a gelatinous appearance, which is obtained due to the presence of pectin in the ingredients, or the use of gelatin. The jelly base can be different, it is this that gives the predominant taste of the jelly. The most common type is fruit jelly. The recipe for fruit jelly without gelatin uses apples, since these fruits contain a lot of pectin, which is why the jelly hardens. In other cases, gelatin, pectin or agar are added. Delicious fruit jelly, this is currant jelly, orange juice jelly, raspberry jelly. Sometimes they serve a dessert such as fruit in jelly. You can also make fruit jelly from jam. The fruit usually produces a clear jelly. This cannot be said when preparing sour cream jelly, curd jelly, milk jelly or chocolate jelly. Milk jelly and sour cream jelly are prepared from the same gelatin that is used to prepare other types of jelly. Making milk jelly or jelly with sour cream is just as simple: soak the jelly, add it to warm boiled milk, stir, add vanillin, and set it in a cold place to harden. Once it hardens, your milk is ready. jelly. The recipe with gelatin is one of the fastest and most accessible; gelatin hardens faster than, say, agar. By combining several different colored jellies, you can make a fun broken glass jelly. This can be fruit jelly of various colors and milk jelly. The glass is just like real glass, it is very tasty and children really like it.
A common question is how to make jelly from gelatin. The main thing here is to correctly calculate the proportions. For 1 part gelatin you should take 8-10 parts water. After the jelly has hardened, excess water should be drained. If you are interested in how to make homemade jelly, the video will be a good hint. There are other nuances of how to make jelly. Do not use aluminum cookware. Another secret on how to make jelly at home without lumps: the bottom of the gelatin container should not be cold. And when the jelly hardens and you need to remove it from the dish, you should put the dish in hot water for a few seconds, then put your jelly. The recipe with photos will show you how it's done. Choose the appropriate recipe and see how to make homemade jelly, photos and comments are attached. You can also make delicious homemade jelly from agar. The recipe is similar, but you need to take 2 times less agar than gelatin. Finally, it should be noted that jellies are beneficial for the body. Gelatin is good for joints, and pectin and agar are excellent intestinal adsorbents.
Mousse- a recipe that was given to us, again, by French confectioners. “Mousse” translates to foam, and making mousse essentially boils down to beating various ingredients until foamy. Mousse jelly is similar to the use of gelatin or pectin, which fix the foam. Although some mousses are also prepared on the basis of egg whites and sticky semolina. Mousses also come in fruit and milk varieties. Usually prepared with cranberry mousse, apple mousse, strawberry mousse, curd mousse, chocolate mousse. Fruit mousses are the healthiest. They can be made very light, but if you use cream and butter, they will be richer. It is also important that the mousses are very colorful, they look very bright and festive. For example, chocolate mousse is a recipe that can be prepared in an extraordinary way, decorating it with berries, nuts, and candied fruits. Having spent very little time and learned how to make mousse, you will close the question of a quick and tasty dessert. It will also be useful for you to know how to cook mousse, if you are planning a buffet or sweet buffet. This portioned dessert seems to have been created for such feasts. And of course, you can prepare healthy baby mousses. Recipes with photos will reveal to you all the secrets of preparing delicious and beautiful mousses.
How to make jelly for a person who does not have the slightest experience in creating such culinary delights? Jelly is an incredibly beautiful and tasty dessert, but it’s quite easy to spoil it. It is enough to confuse the proportions or prepare the ingredients incorrectly to get a shapeless, spreading mass instead of elastic, smooth, shiny, beautiful sweetness. To prepare the delicacy correctly, it is important to know some secrets.
How to make classic gelatin jelly
Jelly was made before gelatin was invented. An elastic, dense mixture was obtained by long boiling of natural unclarified juice with sugar. To obtain a product of proper quality, we chose berries and fruits with a high pectin content: currants, gooseberries, cranberries, lingonberries, sour apples.
Gelatin made the task easier for housewives and significantly simplified the process. Now classic jelly can be obtained from any type of juice, syrup, compote, carbonated drink, fruit drink or even milk. There is no need to evaporate moisture for a long time and add large number Sahara.
The secret of beautiful jelly is properly prepared gelatin. It is important to read the instructions on the package, because the methods for preparing it may differ slightly from one manufacturer to another.
Soak the gelatin in cool, clean water, using the proportion of a tablespoon of dry powder (or 15 g) per 100 ml of liquid.
Stir and set aside for at least 40 minutes.
Ready gelatin will look like a crumbly gel-like mass. There should be no free water left in the glass.
Now the crystals need to be dissolved: place the glass on water bath, heat it to a temperature of 60ºC, stir and remove from heat when the mass turns into a homogeneous transparent liquid solution.
You can’t hesitate with warm gelatin. It must be immediately poured into the prepared base. This could be one of the juices or drinks listed above. Mix gelatin with them in a ratio of 1 spoon to 2 cups of liquid.
Now pour the future jelly into molds or bowls and put it in the refrigerator to harden for at least 5 hours.
To get the jelly out of the silicone mold, just crush it on all sides and then tip the dish onto a plate. The finished dessert can be decorated with chocolate chips, confectionery powder or syrup. But it will be especially pleasant to eat it on a hot summer day with fresh berries.
The jelly contains a minimum of components, so the main emphasis should be on their quality and not replace one with another. Secondly, use the correct ratios and follow the mixing order. Then you will get the same result that looks so temptingly at us from the pictures.
From fruit juice
To prepare a refreshing sweet, take two glasses of any clarified juice (400 - 500 ml) and 10 - 15 g of powdered gelatin (a tablespoon).
1. Pour 100 ml of base into a separate container. Add a tablespoon of thickener to it and set aside for 40 - 60 minutes.
2. Heat water in a saucepan, bringing it almost to a boil, and remove from heat. Place a glass of swollen gelatin in the hot liquid and stir the crystals until they turn into a homogeneous solution.
3. Combine two glasses of juice with liquid gelatin, mix everything well and pour into molds.
4. When the mass has completely cooled down, put it in the refrigerator for 5 - 6 hours.
5. After this time, the fruit jelly is ready to delight with its refreshing taste.
Cooking with jam
If you have a jar of aromatic homemade jam in your house, you can make a wonderful, refreshing dessert from it.
1. Take a glass of sweet preparation (preferably liquid) with plenty of syrup. Remove the berries or fruits from it, and dilute the remaining liquid with two glasses of water and put on fire.
2. Boil the mixture for 8 minutes. Let cool to 50 - 60ºС, add 25 g of instant gelatin to the saucepan and mix thoroughly with a spoon. Strain the solution through a sieve to remove grains of unswollen gelatin.
Place the berries or fruits that are left from the jam into the molds and fill them with the gelatin mixture. The dish will be ready after 6 hours in the refrigerator.
Homemade milk jelly
There is nothing easier than making homemade jelly from milk. This dessert is easy to please both children and adults.
1. Pour gelatin (15 g) with cool water (100 ml).
2. After 40 - 50 minutes, dissolve it in the microwave or in a water bath.
3. In a separate saucepan, heat 400 ml of milk with 2 - 3 tbsp. spoons of sugar and 1 g of vanillin.
4. After the sugar has completely dissolved, remove the milk from the stove and pour gelatin into it in a thin stream.
5. Mix the mixture thoroughly and distribute it among the bowls.
After 3 - 4 hours, the jelly, put in the refrigerator, will be ready. It can be served with coconut flakes sprinkled on top.
Based on sour cream
The sour cream dessert turns out very light and tender. It hardens quickly and does not require long preparation.
1. Soak gelatin powder in cool, clean water at the rate of 1 tbsp. spoon for half a glass of liquid. Instant crystals will swell in a quarter of an hour; ordinary gelatin will take 30 - 40 minutes.
2. Heat the container with the thickener in the microwave or a saucepan with hot water until the mixture turns into a liquid mass.
3. Prepare the syrup: melt half a glass of sugar with 2 tbsp in a frying pan with a thick bottom. spoons of water.
4. Combine all ingredients: 350 g of sour cream (it should be at room temperature), syrup and melted gelatin. Beat the mixture with a hand whisk.
5. Place any berries (can be frozen) on the bottom of the molds and fill them with sour cream mixture.
Put the sweets in the refrigerator. You can try it in 1 – 2 hours.
How to make dessert from compote
When new season preparations are already on the way, and the shelves are still lined with old supplies, prepare a delicious dessert from them. Household members will not be able to resist and will quickly destroy all last year's compotes.
Jelly from blanks is prepared, perhaps, in the fastest way. It only requires 2 cups of compote and 1.5 tablespoons of instant gelatin.
Heat the base on the stove to 70ºC and pour all the gelatin into it. Stir very thoroughly so that there are no lumps left, pour into glasses and when the compote has finally cooled down, put it in the refrigerator.
In an hour we will get from there the most delicious cool dessert. The compote jelly is ready.
Curd jelly with gelatin
To prepare an airy curd delicacy, you will need half a glass of milk, sour cream and sugar, a small pack (10 g) of gelatin and a package (200 g) of cottage cheese or curd mass.
1. Pour gelatin with milk and leave for 30 - 40 minutes.
2. Mix sour cream, sugar and cottage cheese. Using an immersion blender, turn them into a homogeneous mass.
3. When the gelatin swells, melt it on the stove.
4. Pour the mixture of milk and gelatin into the curd and sour cream, stir everything with a whisk and pour into beautiful bowls.
Let's put the dessert in the refrigerator and after 40 minutes you can try it.
Kefir option
The taste of kefir jelly is reminiscent of the taste of ice cream, and therefore this dessert can easily replace store-bought sweets. Its composition is completely natural, which means the dish is suitable for the smallest sweet tooth.
1. As usual, prepare the gelatin. Take a pack and measure out a tablespoon of powder. Fill it with 100 ml of water, leave it to swell, and then heat it in the microwave for 20 - 30 seconds.
2. After the gelatin has dissolved, let's move on to the rest of the ingredients. Mix half a liter of kefir, half a glass of sour cream and 3 tablespoons of sugar. If desired, you can also add a teaspoon of vanillin.
3. Pour gelatin into a bowl with all the ingredients.
4. The mixture must be whipped with a mixer or electric whisk until the sugar is completely dissolved and a large number of bubbles form.
5. After this, the mass can be poured into prepared forms and refrigerated for 3 - 4 hours.
Delicate soufflé is well decorated with mint leaves and fresh berries.
From strawberries
This truly summer and unusually aromatic dessert can be prepared all year round. Both fresh and frozen strawberries are suitable for this.
1. If necessary, 300 g of berries should be sorted, washed, dried and poured into a blender bowl. Add to it 3 - 4 tablespoons of sugar and one and a half glasses of water. Blend until pureed.
2. Pour the resulting mass into a saucepan and put on fire. When the strawberries boil, they should be immediately removed from the stove.
3. Add 15 g (or one and a half tablespoons) of instant gelatin into the slightly cooled mixture and mix everything until the lumps are completely broken down. If you want to make the gelatin jelly more homogeneous, you can strain it through a sieve.
Now all that remains is to pour the bright jam into the bowls and put it in the refrigerator until the morning.
How to make agar-agar jelly
Agar-agar is a plant-based thickener that has slightly different properties than culinary gelatin. Its gelling abilities manifest themselves when heated, so you don’t have to worry about using agar typical mistakes allowed when working with gelatin.
Jelly on agar-agar becomes dense already at room temperature, however, it still needs to be put in the refrigerator. At room conditions, it does not melt or spread, and in general it turns out more beautiful and stable.
This thickener has no specific odor. It can be used by people who cannot stand classic gelatin.
It is very easy to prepare jelly based on agar-agar:
1. Soak 2 teaspoons of powder in 150 ml of water for a few minutes.
2. Heat the mixture on the stove and boil it for a minute.
3. Prepare sweet water: dissolve any fruit syrup (raspberry, cranberry, strawberry, etc.) in half a liter of hot boiling water, adding the required number of spoons to taste.
4. Mix the agar mass with sweet water and pour the resulting mixture into silicone molds.
The jelly will begin to firm up as it cools. Then it is better to put it in the refrigerator. In small molds it will harden in 30 minutes.
Delicate cherry dessert
As a cherry dessert, try making an incredibly tender and tasty Italian dish Pana-kotu.
1. First, soak 20 g of gelatin in 50 ml of cold water. Let it sit for 15 - 30 minutes.
2. In a container, mix a glass of very heavy natural cream (33%), half a glass of sour cream and half a glass of sugar.
3. Place the mixture on the fire, heat, but do not boil. Place half of the swollen gelatin there and mix thoroughly until all granules are completely dissolved.
4. Open a pack of frozen cherries, select half of the berries, rinse them under running water and allow excess moisture to drain.
5. Place the berries in a saucepan, pour 100 ml of boiled water over them and add the rest of the gelatin. Heat and stir, dissolving any lumps.
6. At the beginning, the prepared bowls need to be filled 2/3 full butter cream and put the jelly in the refrigerator for half an hour. Then take it out, spread the cherry component over the first layer and put the delicacy back in the refrigerator. After 2 - 3 hours you will be able to enjoy a delicious dessert.
With lemon
Lemon jelly looks very colorful and is quite suitable for festive table. Making jelly at home will not be difficult or difficult.
1. You need to take a ripe large fruit with intact skin, wash it thoroughly and cut off only one zest, without touching the white layer.
2. Squeeze the juice out of the rest of the lemon.
3. Boil the zest with two glasses of water for 15 minutes. Pass the liquid through a sieve, removing any pieces of peel.
4. While the zest is cooking, you can prepare the gelatin. Pour two teaspoons of powder into half a glass of cold water, wait 15 minutes, and then dissolve it in a water bath.
5. Mix the decoction of zest, lemon juice and thickener, heat everything up a little again so that not a single lump remains.
6. When the resulting composition has cooled slightly, add 3 tablespoons of honey to it and pour the future dessert over plastic forms, lubricated vegetable oil.
To finish cooking, place it in the refrigerator for an hour.
Jelly is a universal product that is made both on weekdays and on holidays. It can be eaten both by those who do not deny themselves anything, and by those on a diet. It’s easy to learn how to cook it, you just need to practice a little and figure out the ideal proportions for yourself.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component is tasteless and odorless, therefore ready dish will have the aroma of the berries or fruits from which it is made. The dessert turns out very tasty, beautiful and healthy.
How to make jelly
Sweetness in the form of jelly is very popular all over the world because it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These components help achieve the required consistency. To make the dessert delicious, you need to follow some rules on how to prepare jelly:
- Do not use aluminum containers to make sweets. In such dishes, the mass may darken and develop a specific taste.
- Improve taste qualities The dish will be helped by adding a small amount of wine or lemon juice.
- You can prevent the formation of gelatin lumps by pouring it into a container with a warm bottom. The best option It is considered to place the container in a water bath.
- The product must harden inside the refrigerator. The substance needs to be made into an elastic, dense mass, and not frozen, so do not put it in the freezer.
Many housewives buy ready-made powders because they are easy to prepare. The difference lies in the benefits of the product. At home, you can come up with many options: the jelly base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.
The product can be used as an independent dish. It is recommended to use sweets prepared for the winter for diluting fruit drinks and preparing jelly. If you haven't canned the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright color decoration element.
How to dilute gelatin
An important part of the process of how to make jelly from gelatin is the dilution of the thickener. The correct proportions will help you quickly create a delicious dessert:
- It is important to maintain the correct proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
- The crystalline substance must be poured with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
- Heat the resulting substance using a water bath. The process should be carried out until the powder is completely dissolved.
- The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).
How to make jelly at home
It is better to make sweets that have a natural taste and aroma in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. You can find a huge number of recipes for this dish, all due to the variety of ingredients that are suitable for use. You can use jam, juice or compote as a base.
How to make jelly from juice
To prepare juice-based jelly sweets you will need the following ingredients:
- fruit or berry juice – 1 l;
- gelatin – 4 tsp.
How to prepare step by step gelatin jelly with a juice base:
- Pour gelatin crystals into a glass and fill with juice to the top. Leave for 20 minutes to allow the gelatin to swell.
- Mix the substance with the rest of the liquid in an enamel bowl and place on fire. While the juice is heating, stir it. Wait until it starts boiling so that the crystals dissolve completely.
- Pour the finished transparent mixture into molds, cool at room temperature, and place in the refrigerator until completely set.
How to make fruit jelly
For a sweet dessert with fruit filling you will need the following ingredients:
- food gelatin – 4 tsp;
- juice – 400 ml;
- fruits - to taste;
- granulated sugar.
Step-by-step instructions on how to make fruit jelly:
- Pour 1 tbsp gelatin powder. cold water, let it swell for an hour.
- Pour the juice into the pan, add the swollen gelatin mass. Taste the mixture; if it seems unsweetened, add the required amount of granulated sugar. Place the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
- Pour half of the resulting substance into molds, add pieces of fruit. Then fill everything with the remaining base.
- Cool the dessert at room temperature and place it in the refrigerator to harden.
The word “jelly” evokes associations with jellyfish for many. Cold and trembling - how can you admire this? Did you know that jelly can be made not only from fruits and berries, but also from chocolate and even champagne? And that jelly is very useful product, You know? Some specialists healthy eating They believe that jelly and marmalade are extremely beneficial for our body, since gelatin saves us from arthritis and other joint diseases. It promotes the restoration of cartilage tissue. In addition, gelatin is beneficial for bones, nails and hair. Pectin, another product that can be used to make jelly, is capable of removing heavy metal salts from the body. And agar-agar (a gelling product made from seaweed) stimulates peristalsis, since when it swells it increases in volume many times over. Agar-agar also removes toxins and waste from the body. And you say “jellyfish”...
A few words about what you can use to make jelly. Gelatin, familiar to all of us, is a product of animal origin, which is obtained by boiling, drying and grinding a decoction of tendons, bones and other parts of the body of animals. Gelatin is good for making jellied meat, but jelly also turns out quite good, the main thing is to strictly follow the recipe during the preparation process. Otherwise, if you add gelatin, the taste will taste like wood glue.
Pectin is a gelling product of plant origin (vegetarians breathe a sigh of relief). Pectin is ideal for making jelly; it will never spoil its taste and hardens very well at fairly high temperatures. high temperatures. However, you shouldn’t overdo it with pectin either - transparent jelly can become cloudy. Pectin is available in powder or liquid form. The powder is diluted according to the instructions and mixed with cold berry puree or juice, and liquid pectin can be added without dilution to the hot product. You can make your own pectin. For example, a green gooseberry preparation is prepared as follows: boil 1 kg of gooseberries in 200 g of water until tender and rub through a sieve. Add 400 g of sugar to 1 liter of the resulting puree, bring to a boil and roll into small jars.
Agar-agar is a gelling product based on red and brown algae. Agar-agar contains mainly polysaccharides - substances that supply our body with energy. Agar-agar does not spoil the taste at all, produces a strong jelly and can be combined with pieces of fruit. The main thing is to check the gelling properties of agar before use, as its quality may vary.
In order for your jelly to be tasty, you need to remember a few simple rules.
Jelly should not be cooked in aluminum containers, as it may darken and acquire an unpleasant aftertaste.
. The bottom of the dish into which gelatin is poured must be warm, otherwise lumps may form. It is best to put it in hot water.
. To improve the taste, you can add a little wine or lemon juice to the jelly.
. To prepare a gelatin solution, you need to pour it cold water Calculation: 1 part gelatin - 8-10 parts water and leave for an hour to swell. Then place the bowl with gelatin in a water bath and heat until the gelatin is completely dissolved. Strain the solution.
. If you have gelatin not in powder, but in sheets, then you should first rinse it with cold water, pour it in for 30-40 minutes (for 1 part gelatin - 10-12 parts water), then drain the water, squeeze out the gelatin from excess moisture and add , stirring constantly, into the boiling syrup. The plates will completely dissolve.
. Agar-agar is prepared in the same way as leaf gelatin, the only difference being that it should be soaked for 2 hours.
. Agar should be taken 2 times less than gelatin.
And now - recipes! There are many of them, very different, most delicious and healthy. You can, for example, make jelly for the winter.
Gooseberry jelly for the winter. Mix 1 liter of gooseberry juice with 900-1000 g of sugar and boil for 5-10 minutes until the sugar is completely dissolved.
Pour 2 kg of raspberries into 2.5 liters of water, boil for 15 minutes, squeeze, add 1 kg of sugar per 1 liter of juice and boil until drops harden on the edge of the plate.
Sea buckthorn jelly for the winter. Squeeze the juice from sea buckthorn. Take 600 g of sugar for each liter of juice, boil until the sugar is completely dissolved, pour into jars.
Squeeze the juice from red currants. Berries 
You can preheat it (in the oven, microwave or over steam) for better juice release. We measure the amount of juice obtained, take the same amount - by volume! - sugar and mix. Then you can do things differently. Some people find it easier to heat it over low heat until the sugar is completely dissolved, while others feel sorry for the vitamins and would prefer to simply stir the sugar. It will take a long time to stir, I’ll warn you right away, but it’s worth it. Place the finished jelly into jars, leave until completely cool (do not close the lids!), then cover with parchment, tie and store in the cold. Just a concentrate of vitamins!
Jelly is a wonderful dessert, and not only for children! You can put berries or pieces of fruit in transparent jelly, while milk and colored jelly makes a fun striped treat. It is important to take your time and wait until each previous layer has completely hardened before pouring the next one, otherwise the layers may get mixed up.
Ingredients:
100 g berries,
3-4 tbsp. Sahara,
12-15 g gelatin,
½ tsp. citric acid,
400-500 g of water.
Preparation:
Add half the sugar to the berries and leave in a cool place for 2 hours, stir several times. Drain the resulting juice and put it in the refrigerator, and pour hot water over the berries, bring to a boil, remove from heat for 15-20 minutes, let them brew. Then strain the broth, add the remaining sugar to it, and bring to a boil. Mix gelatin prepared in advance with syrup, stir, pour in berry juice and citric acid, pour into molds.
Ingredients:
1 lemon,
1 glass of sugar,
25 g gelatin,
3 glasses of water.
Preparation:
In a saucepan, stir water with sugar, boil, add lemon zest and dissolved gelatin. Bring to a boil, stirring constantly with a spoon, pour in lemon juice and remove from heat. Strain through a cloth, pour into molds, cool.
Ingredients:
1 orange,
½ cup sugar
15 g gelatin,
1.5 glasses of water.
Preparation:
Peel the oranges, remove the seeds and cut into thin slices. Add half the sugar and leave for 30 minutes to form juice. Mix water and the remaining sugar in a saucepan, boil, add dissolved gelatin and orange zest. Stirring constantly, bring to a boil, pour in orange juice, a little citric acid and strain. Pour into molds in a 1 cm layer and let harden. Place orange slices on the frozen layer, pour in the remaining jelly and cool. You can make tangerine jelly in the same way.
Ingredients:
1 kg watermelon (half a medium one),
2 tbsp. gelatin,
500 g yellow peaches,
2-3 tbsp. lemon juice,
2 tbsp. maple syrup,
2 tbsp. orange liqueur.
Preparation:
Soak the gelatin according to the instructions on the package. Cut the watermelon in half, making the edges jagged. Carefully remove the middle, leaving a little pulp. Turn the watermelon half over to drain the liquid. Scald the peaches, remove the skin, remove the pits and puree in a blender with the addition of maple syrup and liqueur. Heat the gelatin in a water bath until completely dissolved, mix with the puree. Spread the resulting mixture into the watermelon half. Cut the watermelon pulp into cubes and gently stir into the peach puree. Cover half of the watermelon with film and refrigerate for 6 hours. Serve sliced like regular watermelon.
Ingredients:
4 large juicy pears,
1 tbsp. with a pile of agar-agar flakes,
90 ml water,
cardamom, turmeric - to taste.
Preparation:
Peel the pears and puree in a blender. Dissolve agar-agar in water, boil, cook for 3 minutes, stirring constantly. Mix with pear puree, crushed cardamom seeds, a pinch of turmeric and pour into molds.
Ingredients:
500 ml baked milk,
20 g gelatin,
10 tbsp. water,
1 hot chocolate powder
5 tbsp. Sahara.
Preparation:
Pour cold water over the gelatin, leave to swell, then heat until completely dissolved. Heat the milk, add sugar, stir and add gelatin. Pour 100 g of milk, stir hot chocolate powder into it, mix thoroughly. Pour chocolate jelly into the molds (up to half), let it harden. Then pour the remaining milk mixture onto the chocolate jelly and put the molds in the refrigerator.
Chocolate jelly
Ingredients:
500 g milk,
75 g chocolate,
3 tbsp. vanilla sugar or regular sugar and a pinch of vanillin,
12-15 g gelatin.
Preparation:
Dissolve chocolate and sugar in hot milk, add vanillin and dissolved gelatin, pour into molds and cool.
Ingredients:
600 ml strong freshly brewed coffee,
100 g sugar (preferably brown),
150 cream 35% fat,
4 tbsp chocolate liqueur,
5 gelatin leaves (or 25-30 g gelatin powder).
Preparation:
Soak the gelatin leaves in 150 ml of coffee for 30 minutes. Then add another 150 ml of coffee and sugar. Place the entire mixture on the fire and heat slowly until the gelatin is completely dissolved. Remove from heat. Mix the remaining coffee with liqueur, combine with the gelatin mixture and pour into molds. Place in the refrigerator. Whip the cream until fluffy, place the frozen jelly on serving plates and place the whipped cream on top of the jelly. Bon appetit!
Ingredients:
500 g kefir,
4 tbsp vanilla sugar, or regular sugar and a pinch of vanillin,
15 g gelatin.
Preparation:
Mix fresh kefir with sugar and vanilla, beat well, add dissolved gelatin and stir well. Pour into molds and set in the refrigerator. Serve with bright jam.
Tea jelly. Brew strong tea, add lemon juice and sugar to taste, add soaked and dissolved gelatin (according to the instructions on the package), cool slightly. Cut any fruit into cubes or slices, place on plates or molds, pour in tea and place in the refrigerator. Garnish with whipped cream before serving.
Ingredients:
700 ml champagne,
75 g powdered sugar,
3 tbsp. liqueur,
5 gelatin leaves.
Preparation:
Break the gelatin and place in a bowl, pour in 4 tbsp. cold water and leave for 5 minutes. Pour 300 ml of champagne with sugar into a saucepan, put on fire and bring to a boil. Remove from heat, add gelatin along with liquid and stir until gelatin is completely dissolved. Cool, pour in the remaining champagne and pour into molds.
Speaking about jelly, one cannot fail to mention its “relative” - mousse. Mousse is the same jelly, only whipped. Before whipping the gelatin mixture, you need to cool it: place the bowl with the future mousse in a bowl with ice water, ice or snow and beat with a mixer or whisk.
Ingredients:
250 g apples,
¾ cup sugar
15 g gelatin,
2.5 glasses of water,
vanillin - to taste.
Preparation:
Cut the apples into thin slices, remove the seeds, add hot water and cook until soft. Pour the juice into another bowl and rub the apples through a sieve. Add sugar and dissolved gelatin to the juice, put on fire and bring to a boil, stirring constantly. Pour the cooled syrup into a deep saucepan, add applesauce, a little vanilla and beat with a whisk or mixer until a thick foamy mass forms. Pour into molds, cool. In the same way, you can prepare mousse from any fruit or berries.
Ingredients:
500 g fresh plums,
5 tbsp. Sahara,
2 egg whites,
10 g gelatin.
Preparation:
Rinse the plums, remove the seeds and simmer in a small amount of water. Rub through a sieve, set aside the puree, and prepare a decoction with a small amount of water from the unpureed remains and seeds. Strain the broth, dissolve the swollen gelatin in it. Add sugar and egg whites to the plum puree, place the bowl in a bowl of ice water and beat the mixture until fluffy. Its volume should increase 2-3 times. Continuing to beat, pour in the gelatin solution in a thin stream. Pour into molds and cool.
Jelly is healthy, simple and beautiful. Bon appetit!
Larisa Shuftaykina
