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:

- can be used instead of water 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!

Prepare food. I used ready-made red jelly with strawberry flavor, but I’ll tell you how to prepare the dessert with regular gelatin. To prepare the dessert, I took fresh strawberries and frozen blackcurrants (I did not defrost the frozen berries). You can use any berries and even canned fruits.

Dilute jelly in 200 ml hot water, add sugar to taste, mix well. The mixture should become homogeneous, without sugar crystals and gelatin. If you cook with regular gelatin, then you need to pour 250 ml of it cold water, add sugar to taste, mix well, leave for 10-15 minutes to swell, then heat over heat until sugar and gelatin are completely dissolved (do not boil!). Allow the gelatin mixture to cool to room temperature.

Wash the strawberries and remove the leaves. Arrange the berries among the glasses. I alternated strawberries with black currant. Fill the glasses with berries to the brim.

The photo shows what a beautiful berry jelly with gelatin we made. Delicious, light dessert, prepared according to this recipe, will delight any sweet tooth and of course decorate the holiday table.

Bon appetit and happy moments for you!

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 a very healthy product, do 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 pour it cold water Calculation: 1 part gelatin - 8-10 parts 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 with a small amount of water from the unpureed remains and seeds. 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

For those with a sweet tooth who love to indulge light desserts, you'll like it 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 useful 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 drinks, 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 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 decoration and filling confectionery: cakes and pastries. Jelly brings lightness and is a bright 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 create delicious dessert:

• Compliance is important correct proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
• It is necessary to pour the crystalline substance boiled water, which should be cooled first. 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

Making a sweet that has natural taste and aroma, better in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. Recipes can be found great amount, all this due to the variety of ingredients that are suitable for use. You can use jam, juice or compote as a basis.

How to make jelly from juice

To prepare juice-based jelly sweets you will need following components:

• fruit or berry juice – 1 l;
• gelatin – 4 tsp.

How to make gelatin jelly with a juice base:

1. Pour gelatin crystals into a glass and fill with juice to the top. Leave for 20 minutes to allow the gelatin to swell.
2. 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.
3. Ready mixture Pour into molds, cool at room temperature, refrigerate until completely set.

How to make fruit jelly

For a 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 do it fruit jelly:

1. Pour 1 tbsp gelatin powder. cold water, let it swell for an hour.
2. Pour the juice into the pan, add the swollen gelatin mass. Taste the mixture, if it seems unsweetened, add required quantity granulated sugar. Place the mixture on the fire, heat until the sugar and gelatin dissolve, stirring constantly.
3. Pour half of the resulting substance into molds, add pieces of fruit. Then fill everything with the remaining base.
4. Cool the dessert in room conditions, place in the refrigerator to harden.