Berry jelly is an unusual, very tasty and healthy dessert that... proper preparation preserves the taste of fresh berries. This dessert can be used for decoration, as well as as an independent dish.

Frozen berry jelly recipe

Ingredients:

• frozen berries – 500 g;
• dry gelatin – 1 tbsp. spoon;
• boiled water – 3 tbsp;
• fresh mint - for decoration;
• granulated sugar– 100 g.

Preparation

Now we’ll tell you how to make berry jelly. So, first we choose the berries for the jelly. The most delicious desserts are usually made from strawberries, blackberries, cranberries and different varieties currants If you have made up your mind and decided to make red currant jelly, then we take about 2 times less gelatin, since it contains pectin - a natural plant gelling substance.

Now we sort out the berries and wash them thoroughly. Place them in a colander and allow excess water to drain. We dilute dry gelatin in a glass of ice water and leave for about 2 hours. After this, dissolve it in a water bath, stirring, but without bringing to a boil. We set aside a few prepared berries to decorate the finished jelly. Grind all other berries in a mortar or rub them through a sieve. Then let the released juice settle and pour it into a separate bowl.

Pour berry puree into two glasses boiled water and put it on fire. Bring the mixture to a boil, add sugar and boil until the crystals are completely dissolved. After this, remove the dishes from the stove and let the berry broth cool slightly. Now filter the drink through cheesecloth, pour berry juice and, stirring, add the gelatin mixture.

Clean silicone molds pour over cold water, place the berries on the bottom and fill them with the prepared mixture. Then we put the dessert in the refrigerator to harden. Immediately before serving, lower the jelly molds for a few seconds very quickly. hot water and place the contents on a flat plate. Decorate the treat with fresh mint leaves.

Berry jelly recipe

Ingredients:

• sugar – 250 g;
• frozen strawberries – 150 g;
• frozen raspberries – 150 g;
• lemon juice - to taste;
• dry gelatin – 20 g.

Preparation

Let's look at another way to make jelly from berries. We take out the frozen berries in advance and leave them for about 1 hour. Then grind the strawberries and raspberries in a blender, add sugar and pour in a little lemon juice. Beat the mixture again and leave for 15 minutes. We dilute gelatin in cold water. Place the berry mass on low heat, bring it to a boil, pour in the swollen gelatin and heat the mixture for 5 minutes. Then pour the mass into molds and cool. After this, place the dessert in the refrigerator until completely frozen.

Forest berry jelly with gelatin

Ingredients:

• frozen blueberries – 100 g;
• frozen strawberries – 100 g;
• frozen currants – 100 g;
• lemon juice - to taste;
• water – 100 ml;
• gelatin – 20 g.

Preparation

We select frozen berries from the refrigerator, put them in a bowl and leave to defrost for an hour at room temperature. Then grind the berries with a blender or mixer. Add lemon juice, add sugar and beat again. Pour dry gelatin into a bowl, fill with cold water and leave to swell. Place the whipped berry puree on low heat, bring it to a boil, carefully pour in the gelatin and heat the mixture, stirring constantly. Rinse the beautiful molds with water, put some berries on the bottom and fill with hot jelly. Leave the dessert to cool, then put it in the refrigerator to completely harden for several hours.

Ingredients:

• frozen berries
• gelatin or quick-hardening jelly,
• marmalade,
• silicone muffin tins.

Each of us loves to eat something delicious for dessert. In the usual sense, this is sweet pastries, cakes, pastries and other sweets. We often forget about the easier and healthy desserts: mousses, homemade yoghurts, jellies, etc. At any time of the year, jelly with berries will remind you of a wonderful summer and will delight fresh taste. In summer it is fresh berries, and at any other time of the year - frozen. Don't forget to freeze the berries for the winter - they will be very useful to you! Looks very original berry jelly with marmalade.

Frozen berry jelly - Preparation:

1. Cut the marmalade into small pieces.

2. Pour frozen berries (I used strawberries this time) into muffin tins. Add chopped marmalade. It is best to fill the form halfway - this proportion will be optimal.

3. Pour gelatin or quickly hardening jelly into a cup.

4. Pour water in the proportions according to the instructions on the jelly (gelatin) bag and stir until completely dissolved.

5. Pour the dissolved gelatin into the molds with berries, filling them almost to the brim.

6. Leave until completely hardened in a cool place.

7. Turn the molds upside down and place the jelly on a plate.

Secrets of making jelly from frozen berries and marmalade:

- instead of water, you can use berry juice - this will give extra taste and aroma.

- if you use fresh berries, be sure to dry them with a towel before putting them in the molds. If water drains from the berries, it will remain inside the mold and that is where the jelly will not harden.

- if you use gelatin, add sugar to it, otherwise the jelly will be absolutely tasteless.

— instant jelly hardens at room temperature in a matter of minutes — this saves time if you want to eat dessert right away.

Bon appetit!

Required ingredients for plain jelly from frozen berries:

• 300 grams of any frozen berries;
• 20 grams of gelatin;
• 100 milliliters of plain water;
• A tablespoon of granulated sugar (you can add more for those with a sweet tooth);
• Lemon acid.

How to make jelly from frozen berries with gelatin using a simple recipe:
1. The specified amount of frozen berries must be defrosted before starting cooking. To do this, just remove them from freezer and leave for one hour at room temperature.
2. When the jelly berries are defrosted, they should be crushed in a blender, or mashed with a spoon. Add granulated sugar and citric acid.
3. The specified amount of gelatin should be diluted in specified quantity ordinary cold water, then add a little water at room temperature.
4. Next, the gelatin mixture should be heated over medium heat, just a little, do not bring to a boil.
5. Berry puree in sugar and citric acid should be placed on low heat, pour in gelatin, and stir the mixture constantly.
6. The resulting mixture must be poured over special molds for jelly, wait until the mixture becomes cold and place the molds in the refrigerator to harden.

Recipe for currant and strawberry jelly

With gelatin, you can make it more traditionally, using only two varieties of berries. In addition, such a dessert will be perfect for an adult audience.

What you will need for preparation:

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1. 400 grams of black currants and strawberries (you can use both frozen and fresh berries);
2. 150 grams of dry white wine;
3. Two tablespoons of lemon juice;
4. 20 grams of gelatin;
5. Sugar (the amount is selected based on taste preferences).

How to cook:
1. Frozen berries should be placed in a container, and the container should be placed in water at room temperature.
2. When the berries are defrosted, squeeze the juice out of them and strain.
3. Add lemon juice, sugar, wine to the berries. Put everything together on low heat.
4. When the mixture boils, add required amount gelatin.
5. The entire resulting mixture must be poured into jelly molds, wait until it cools and put in the refrigerator until the dessert completely hardens.

Tip: To decorate the dish, you can add whole berries to the jelly, once it is poured into the molds.
To prepare jelly from frozen berries with gelatin faster, you need to buy instant gelatin, this is one of the secrets in preparing this tasty, juicy and sweet treat. You can also cook it with berries

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. Agar-agar (gelling product 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 - gelling product plant origin(vegetarians breathed 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 - clear jelly may 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 hot product. You can make your own pectin. For example, a blank from green gooseberries It is prepared like this: 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 an aluminum pan, 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 fill it with cold water at the rate: for 1 part gelatin - 8-10 parts of water and leave for an hour to swell. Then place the dishes with gelatin on 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 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:
Pour half the amount of sugar over 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 over the berries hot water, bring to a boil, remove from heat for 15-20 minutes, let it 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 cup 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 grains, 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 into forms chocolate jelly(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:
Slice the apples 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 from the unstrained remains and seeds. a small amount water. Strain the broth, dissolve the swollen gelatin in it. IN plum puree add sugar, egg whites, 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

Rich and flavorful berry jelly is a very simple and delicious dessert, carrying within itself a piece of the rich in gifts sunny summer. Jelly from natural fruits and berries - it is not only very tasty, but also very healthy. There are several ways to cook natural jelly. You can boil fruits or berries and puree them - this way the jelly will be thick, with a berry mass and very rich taste. But there is a way to prepare a jelly that is more familiar to us - light, tender and melting in the mouth, while the taste will also be rich, but more attractive in appearance. It is also worth remembering that real jelly made from dark berries and fruits will not be as transparent as synthetic versions from bags.

Products:

The quantity of products is indicated for 7-10 servings, depending on the size of the bowls.

• frozen strawberries - 700 gr.;
• frozen currants - 300 gr.;
• sugar - 150-200 gr.;
• gelatin - 25 gr.

Cooking method:

Place a kilogram of frozen berries in a saucepan, add cold water and cook for 30 minutes. Then turn off the heat, cover the pan with a lid and let it brew for 1 hour. Per kilogram of fruit you will need approximately 1.5–2 liters of water. Let me say right away that with these proportions the jelly turns out to be very rich, sweet and sour.
Strain the infused compote through a fine sieve; we don’t need pulp. Pour 200 ml of compote into a separate container and heat it, but do not bring to a boil.
Pour 25 g into the heated compote. gelatin, stir and leave to swell for about 15 minutes. Then put the container back on the lowest heat and, stirring, heat until all the gelatin has completely melted. It is important that the compote does not boil!
Add 150-200 g to the rest of the compote. sugar and stir until the sugar is completely dissolved. By the way, most of it doesn’t need to be heated, even if it has had time to cool completely.
Now pour the compote with gelatin into the sweet compote in a thin stream, stirring constantly.
Pour the finished liquid mass into cups or bowls and place in the refrigerator until completely solidified. The smaller the container for the jelly, the faster it will thicken.
When the jelly in the molds thickens slightly, you can add fruits or berries for decoration.

This jelly will definitely cheer you up and remind you of summer!