Ingredients:

• water – 100 ml;
• compote – 750-800 ml;
• gelatin – 2 tbsp. spoons;
• berries - optional (in our case - currants).

How to make homemade jelly from compote:

In an enamel or glass container, bring water to a boil and let it cool so that the temperature does not exceed 90 degrees. Then gradually add gelatin, stirring it thoroughly until it is completely dissolved without leaving lumps or settling to the bottom. Leave the solution for 10 minutes and then mix well again.

Cook berry or fruit compote. It is advisable to prepare it in advance. Adjust the concentration based on your preferences. Remember, the taste of the jelly depends on how rich and sweet it is.

After making sure that the gelatin has completely dissolved, slowly pour the resulting solution into the compote, stirring it constantly.

Using a ladle, pour the compote with gelatin into containers. Traditionally, transparent bowls or glasses are used, because the finished jelly looks bright and colorful, but you can use any utensils: cups, glasses, rosettes.

Wash and peel the currants. It is advisable to choose whole and ripe berries to add to the jelly.
Add currants to each serving of jelly poured into cups in any quantity that is acceptable to you.

Jelly is a dessert that needs to be cooled before use so that it hardens. Therefore, put the cups with the product in the refrigerator and leave for 30-40 minutes.

When serving jelly from compote and gelatin to the table, you can decorate it with a mint leaf or whipped cream. If you present jelly as a dessert at special events, you can stick an “umbrella” or other decor into it. This delicacy will decorate any holiday table, because it always looks elegant and appetizing!!!

Description

Compote jelly is a low-calorie gelatinous dessert. The main advantage of this version of homemade jelly is the absence of dyes, preservatives and flavoring additives. Making compote jelly with your own hands is very simple; besides, preparation does not require a large amount of ingredients and will not take much of your time.

You can quickly make this jelly from any homemade compote. Whether it is a compote of lingonberries, cherries, apricots, dogwoods, currants, gooseberries, cherry plums, grapes or even dried fruits - in any case, it will be tasty and healthy. And if you make a dessert at home from several types of compote, the jelly will turn out striped, positive and effective.

The recipe for making jelly from compote with gelatin does not pose any difficulties. Simply take the required amount of gelatin and soak it in water for a while. Meanwhile, bring homemade compote to a boil and combine with gelatin. Then the fruit syrup should be poured into molds or glasses and allowed to brew in a cold place.

The step-by-step photo recipe for compote jelly, which we invite you to prepare today, will become one of the most beloved and sought-after dessert recipes in your cookbook.

A very simple recipe for compote jelly with gelatin step by step with photos.

The recipe for compote jelly with gelatin is very practical and convenient. You almost always have compote on hand, so if you suddenly want jelly, it’s very easy to turn compote into it.

I present to your attention a simple recipe for making jelly from compote with gelatin at home. It’s better to take compote with berries, since such jelly will turn out much tastier, and definitely more beautiful. To harden, you can place the jelly in the refrigerator overnight. Good luck!

Number of servings: 4

• National cuisine: home kitchen
• Type of dish: Desserts, Jelly
• Recipe difficulty: Very simple recipe

• Preparation time: 11 minutes
• Cooking time: 3 hours
• Number of servings: 4 servings
• Calorie Amount: 150 kilocalories
• Occasion: For children

Ingredients for 4 servings

• Compote - 1 Liter
• Gelatin - 3 tbsp. spoons
• Water - 200 Milliliters
• Citric acid - 1 pinch
• Sugar - 2 tbsp. spoons

Step by step

1. Prepare the necessary ingredients.
2. Soak the gelatin in cold water until it swells. Then add it to boiled water. While heating, dissolve in a water bath.
3. Heat the compote by adding citric acid.
4. Add sugar and dissolved gelatin. Bring almost to a boil.
5. Place the berries from the compote into jelly molds.
6. Pour compote with gelatin into molds (cool first). Place in the refrigerator to harden for 3-4 hours. Bon appetit!

One of the simplest cold desserts can be called compote jelly. You will need a minimum of ingredients and time to prepare it. If you have any compote (fresh or canned), fruit, then prepare jelly. It will be especially relevant on a hot day or depending on your mood.

Preparation time – 15-20 minutes, hardening time – from 30 minutes to 4 hours depending on the portion.

Ingredients

- water – 70 ml;
- gelatin (instant) – 1 tbsp. spoon;
- peach compote – 400 ml;
- canned peaches – 2-3 pcs.;
- fresh mint - for decoration.

How to cook with photos step by step

Heat clean water to 70-80 degrees, pour into a deep plate and add 1 tbsp. a spoonful of instant gelatin. Stir the mixture with a whisk until the gelatin dissolves. Leave the gelatin for 7 minutes until it thickens slightly.




Heat the compote a little so that it is not too cold, and pour into a deep bowl.




Cut the canned peaches into thin slices.

By the way, you can also make a festive one with peaches.

After 7 minutes, pour the gelatin mass into a bowl with compote in a very thin stream. Gently stir the contents of the bowl.




Prepare a bowl for the peach compote jelly. Pour the liquid into glasses or glasses, saucers.




Carefully place fruit (peaches), cut into slices, into glasses. Place all glasses in the refrigerator and wait until completely frozen. Usually the jelly is ready in a maximum of an hour.






This is how you can easily prepare a delicious and simple dessert. Garnish the peach compote jelly with fresh mint before serving, and your delicacy will not differ even from a restaurant dish.




The dessert is not sweet, so if desired, you can add sugar during cooking.

And also for lovers of jelly desserts, we suggest preparing

Jelly is not only delicious, but also a very economical, simple and easy dessert. It does not contain heavy fats, butter and margarine, is prepared quite simply and does not require a large number of ingredients.

Here are some very interesting recipes that are easy to make at home.

Compote jelly - general principles of preparation

Compote for jelly can be used boiled or stored in jars for the winter, taste and color do not really matter, you need to choose at your own discretion. But after hardening, the delicacy becomes less sweet, this must be taken into account. If the dessert is prepared for dietary purposes, then you can reduce the amount of sugar, use pure fruit or berry decoction, add honey, stevia, and artificial substitutes.

One of the main ingredients is gelatin (sometimes agar-agar is used). It comes in different types, but is more often divided into leaf and loose, regular and instant. Most often, loose gelatin is used at home. The pre-soaking time must be coordinated with the instructions on the package. Then the gelatin is melted, mixed with compote, cooled until completely solidified.

Regular compote jelly

A simple recipe for sweet jelly from compote and gelatin. We take any compote at our discretion. See the instructions for soaking time for gelatin. For instant products you only need 7-10 minutes. If the gelatin is ordinary, then soak it according to the recipe for at least half an hour.

Ingredients

900 ml compote;

2 spoons of gelatin;

2-3 spoons of sugar.

Cooking method

1. Gelatin can be soaked simply in water, but it is better to immediately take compote, so the taste of the jelly will be more intense. We pour out about 100 ml of the total amount, maybe a little more, and combine it with gelatin. It is important not to use hot liquid, otherwise the mixture will form lumps that will not dissolve. Let it swell.

2. Add sugar to the compote if you are not satisfied with the taste. Dissolve. If the drink is too sweet, you can dilute it with water or pour in a little lemon juice and add dry acid.

3. As soon as the gelatin swells, it must be melted well, but under no circumstances boil it. Place in a water bath, heat until liquid, stir. You can use the microwave to melt, but be sure to take out the gelatin every ten seconds and stir.

4. Combine the melted gelatin with the prepared compote, stir and pour into glasses, vases, and molds. Place in the refrigerator for a couple of hours. You can’t put the jelly in the freezer, it will spoil.

Cherry jelly from compote with pulp

This jelly is not so beautiful and transparent, the dessert turns out a little cloudy, but it is amazingly tasty. To prepare compote, fresh berries can be replaced with frozen cherries.

Ingredients

400 g cherries;

600 ml water;

20 g gelatin;

70 g sugar.

Cooking method

1. Take out the pits from the cherries immediately. The juice that will be collected during the process needs to be poured into a saucepan, add berries and water, and put everything on the stove. Cook the usual compote until the cherries are soft. At the end add granulated sugar.

2. Dissolve gelatin in 100 ml of water. Let it swell well.

3. The compote should be strained, the berries should be rubbed through a sieve, and the resulting puree should be added to the total mass. You can simply beat the cherries with a blender if this option seems more convenient.

4. Now you need to add gelatin. You can heat it up and pour it into the compote, stir. If the drink is still hot, then put it on the stove, spread the gelatin and heat it up a little, all the clots should dissolve.

5. Pour the drink into portions. First, cool to room temperature, then place in the refrigerator on the middle shelf and wait until it hardens. When serving, you can decorate with cherries and mint leaves.

Jelly made from compote and milk “Polosatik”

To prepare such jelly you need not only compote, but also just milk. It is better to assemble this dessert in a transparent container so that the layers are visible. We use any compote at our discretion.

Ingredients

500 g compote;

40 g gelatin;

500 g milk;

50 g sugar;

Vanilla bag;

150 ml water.

Cooking method

1. Divide the gelatin into two equal parts, pour into bowls, add 75 grams of water to each and leave to swell for half an hour if the gelatin is regular.

2. Add sugar and vanillin to the milk and stir until dissolved. If it is not boiled, then boil it.

3. Melt gelatin and combine with compote. We also melt the second gelatin and combine it with sweet milk.

4. Pour a little white jelly into glasses or other dishes, and compote into other dishes. Place in the refrigerator and let the layers harden.

5. Take out the jelly, pour new layers, and let it harden again. The number of layers, as well as their thickness, can be any, but you need to pour it slowly, preferably with a spoon. If you start the jet right away, the layer may be damaged.

Compote jelly with apple and spices

A very tasty winter version of jelly with the taste of apple and aromatic spices. You can prepare it from ready-made compote, but it is better to cook everything according to the rules.

Ingredients

3 apples;

0.5 cinnamon sticks;

1 clove;

30 g jelly;

100 g sugar;

130 ml water for gelatin;

850 ml water for compote;

1 tsp. orange zest;

5 g ginger root.

Cooking method

1. Cut the apples into pieces, place them in a saucepan, add water and set the compote to cook. Add sliced ​​ginger, zest, cinnamon, cloves, cook until the apples are soft. The time depends on the variety. Then cover and leave the compote for an hour.

2. Mix gelatin with water and leave to swell.

3. Strain the compote, dissolve granulated sugar in it, add gelatin to the hot mass, stir until dissolved. If the drink has already cooled down, then simply heat it all together.

4. Pour into molds or place everything in one bowl for subsequent cutting of jelly. Place in the refrigerator for a couple of hours.

Compote jelly with berries

You can simply throw the berries into compote with gelatin and cool, but it won’t be very pretty. Here's a chic dessert option. For compote you need light fruits, it can be an apple, pear, apricots, for the filling we take bright berries: strawberries, cherries, red cherries.

Ingredients

400 g of fruit for compote;

150 g berries for filling;

800 ml water in compote;

4 spoons of sugar;

30 g gelatin;

Cinnamon optional.

Cooking method

1. Cook a rich compote from water and chopped fruit until ready, strain and add granulated sugar. It is not advisable to add it immediately, as the fruit will begin to absorb.

2. Dissolve gelatin in half a glass of water, let it swell well. Combine with compote and heat a little. Add cinnamon if desired. Vanilla or other spices.

3. As soon as all the gelatin particles have dissolved, remove the compote from the stove and pour a layer of about 0.5-1 cm into the jelly bowl. Place in the refrigerator for 15 minutes until it hardens.

4. Wash the berries and dry them. We take out the jelly, put a few berries on it and fill it with a new layer of compote, but it should no longer be hot. Cool again, lay out the berries, pour over. This method allows you to evenly distribute the berries throughout the mass, they will not settle at the bottom of the glass, and the dessert will look beautiful. If desired, you can add mint leaves along with the berries.

Cherry compote jelly with chocolate and cognac

The dessert is not for children, but if you remove the cognac, you can pamper your favorite children. Cherry compote is simply indicated here, cook it in any way, add sugar to taste.

Ingredients

500 ml compote;

15 g gelatin;

50 g chocolate;

2 tsp. cognac;

A pinch of coffee.

Cooking method

1. Dissolve gelatin in 50 ml of compote and let it brew. After swelling, melt until liquid.

2. Mix compote with cognac. Pour the coffee with a spoon of hot water, after dissolving, pour it into the compote. Add gelatin and stir.

3. Pour a 5 mm layer of jelly into the glasses and cool.

4. Place a piece of chocolate on each layer of jelly. Rub the rest with shavings and combine with compote. Stir and pour over chocolate pieces. Let it harden in the refrigerator.

Compote jelly on agar

Not everyone likes the aroma and taste of regular gelatin. You can replace it with leaf blades, they are softer and smell almost nothing, but also a dessert

Ingredients

10 g agar-agar;

150 ml water;

500 ml sweet compote.

Cooking method

1. Dissolve agar-agar in cold water. Leave it for a few minutes, then stir and put on the stove, cook for a minute after boiling. It is advisable to coordinate the time with the information indicated on the packaging; it differs for products from different manufacturers.

2. Prepare compote, sweeten to taste, combine with cooked agar-agar. Stir well.

3. Pour the jelly into molds and leave to harden. It sets perfectly even at room temperature, but the process will go even faster in the refrigerator.

If the taste of the compote is not very pronounced or there is not enough aroma, then spices will help improve the dessert: vanilla, cinnamon, ginger, zest. You can also add lemon juice and sugar, add a little honey and mint.

The jelly cannot be frozen, but can be placed in the freezer for a while to cool quickly, but it is important to remember to transfer the treat to the refrigerator shelf before it freezes.

If you need to remove the jelly from the dish, place it in hot water for a while and then tip it over. But it’s still better to use silicone molds for such desserts. The figures are easily removed from them, small parts, recesses and corners remain in place and do not lose their appearance.