Making fruit jelly from gelatin. Homemade jelly. Homemade strawberries

Fruit jelly is a simple and delicious dessert that can easily be prepared at home. The recipe is based on fresh or frozen fruits and berries, juice or syrup and gelatin. It is the latter that, when hardened, gives the jelly a thick consistency. Properly prepared jelly has a rich color, but remains transparent - pieces are visible through it.

Variety of ingredients

There are thousands of ways to make jelly, ranging from the simplest to complex multi-layer dessert recipes. Both exotic and locally available fruits are suitable here. Often, jelly contains additives to add a piquant taste, such as alcohol (wine, liqueur, etc.). Often jelly is decorated with cream, mousse or yogurt sauce. However, no matter what the jelly is, it is always served chilled.

Gelatin contains the substance glycine, an amino acid that is beneficial for the body. Glycine is necessary for the functioning of the nervous system, it helps relieve nervous tension. Glycine is also one of the sources of energy for the body.

Pineapple jelly

To prepare this jelly you will need:

Can of canned pineapples (1 pc.); - pineapple juice (1 l); - gelatin (30 g).

Before you start cooking, you need to add apple juice to the gelatin. Do not add all the juice at once, use about 0.5 liters. After about an hour, the jelly will swell and you can start cooking.

Next, you need to heat the jelly; to do this, pour the juice with gelatin into a small saucepan and heat over medium heat. It is very important not to bring the jelly to a boil. Remove the jelly from the heat and add the remaining juice, then pour the jelly into the molds. Cut the canned pineapples into cubes and add them to the jelly molds. Once the jelly has cooled, place the molds in the refrigerator. In a couple of hours your dessert will be ready.

To prepare jelly, you need to follow the proportions. If you add too much water, the jelly may not set. With a ratio of 20 g of gelatin to 1 liter of water, the jelly will turn out trembling, and if you add 50 g of jelly, you can cut it with a knife

Jelly with fruit puree

To prepare this airy dessert you will need:

Ready-made fruit puree (250 g); - instant gelatin (15 g).

This jelly will be especially tasty if made with apple, pear or strawberry puree. Mix gelatin and puree and leave for 5 minutes. Add sugar if necessary. Heat the puree in a saucepan until the gelatin is completely dissolved. Remove the mixture from the heat and let cool to room temperature. Next, beat the jelly with a mixer; the mixture should increase in volume and become lighter. Distribute it among the molds and cool in the refrigerator.

Making fruit jelly is a fun process! Prepare this delicious dessert from fruits or berries according to our recipes.

• Gelatin - 1 tbsp.
• Water - 1 tbsp. (200 ml)
• Juice - 400 ml (it is better to take two types of juice, 200 ml each)
• Sugar - to taste
• Fruits - optional

The most reliable way to make good gelatin jelly is to read the instructions on the gelatin package. After all, the gelling properties of gelatin differ depending on the manufacturer and the type of gelatin. For example, gelatin in plates has a lower gelling ability than powdered gelatin, and the methods for preparing the gelatin mass are radically different.

This recipe suggests approximate standards, based on the instructions for the specific gelatin powder.

1 tbsp. pour gelatin with one glass of cold water and leave for about an hour to swell.

Next, prepare the juices, on the basis of which the jelly will be prepared. Juices can be either packaged or prepared at home. There is no clear framework for combining types of juices; it all depends on your preferences. The only thing is that juices that are contrasting in color will look more impressive. But if you want to make one type of jelly, this issue should not worry you.

Pour juice (in this case pineapple) into a saucepan and add half of the gelatin mass. Taste, if the juice is sour, add sugar to taste. Heat the juice until the gelatin and sugar dissolve. Next, pour the juice into containers and place in the refrigerator until completely solidified. You can add pieces or slices of pineapple to the pineapple layer. It is advisable to pour the jelly into transparent cups or bowls.

You need to do the same with the next layer, pour cherry juice into the pan, add the remaining gelatin mass and heat until the gelatin dissolves. Carefully pour the cherry juice onto the well-frozen pineapple layer. You can decorate the top with berries or fruits.

It is ideal to decorate with those berries and fruits whose juices were used in the preparation of gelatin jelly. For example, you should put pineapple pieces in the pineapple layer, and cherries in the cherry layer. This will not only decorate the dessert, but also determine the type of jelly.

Recipe 2: how to make fruit jelly from pears

This delicacy can be prepared from pears of any variety, but softer fruits are best because they boil well. I would also like to note that in this simple pear jelly recipe you can replace sugar and gelatin with gelling sugar (500 grams), then you don’t have to add lemon to the jelly at all.

• Pear - 1 Kilogram
• Sugar - 500 grams
• Edible gelatin - 5 grams
• Lemon - 1 piece

First you need to rinse the pears and lemon, wipe them, and prepare the remaining ingredients.

We peel the pears from the core and cut the fruit into pieces, put them together with the lemon in a saucepan.

Add sugar to the pan and place it on low heat.

Simmer the pear over low heat for 5-6 minutes, then increase the heat to maximum and bring the liquid to a boil (the pears should release juice). After this, turn the heat down again to the lowest possible setting and continue cooking the pears with lemon for 15-20 minutes, stirring them occasionally.

After time, the resulting mass must be ground through a fine sieve or using a special device.

Next, soak the gelatin according to the instructions on the package. Pour the pear mass into the pan again, add the swollen gelatin and place the pan on low heat. Constantly stirring the mass, heat it so that the gelatin is completely dissolved, but do not bring it to a boil. Pour the future jelly into sterilized jars and close tightly with lids.

We put the jars of jelly together, cover them with a towel and leave them until they cool completely.

Recipe 3: apple jelly with cinnamon for the winter

• medium apples - 10 pcs.
• lemon - 1 pc.
• granulated sugar - 2 cups
• cinnamon -1 stick

To prepare this jelly, select ripe apples of a not too sweet variety with sourness, rinse them thoroughly in cold water, remove the stems, cut into slices and remove the cores (you can skip this process). Also rinse the lemon and cut it in half.

Pour quarters of apples into a deep and suitable volume (not aluminum) pan, and add lemon halves along with a small stick of aromatic cinnamon. Fill the contents of the pan with water so that the liquid completely covers the fruit slices, bring to a boil and cook the apples over low heat for 45-60 minutes.

Now the straining process will take place. Take another equally voluminous non-aluminum pan, place a large sieve or colander with gauze on top, and place the contents of the pan with apples there. Over the next night or just 8 hours, leave the apples to drain like this.

Do not press the apples under any circumstances, otherwise the jelly will be cloudy; the fruit can only be lightly and very carefully mixed. After the specified time has passed, you can put small glass jars in the oven for sterilization and continue preparing apple jelly. The resulting mass should be approximately the same as shown in the photo.

It’s okay if the strained juice looks a little cloudy after eight hours; further boiling will take care of this problem. We place the pan on the stove, having first measured the volume of the resulting clean liquid: for about 600 milliliters of juice you need to use 1 cup of sugar.

Pour granulated sugar into a saucepan, mix the ingredients with a wooden spoon, heat and dissolve the crystals. After boiling, cook the jelly for about 15-20 minutes until thick and ready.

Pour the hot jelly into the glass jars we prepared earlier at the same temperature, seal it tightly or screw it with the same sterilized lids. Leave the jelly at room temperature until it cools completely, and then put it in the refrigerator until it hardens, and store it there.

Recipe 4, step by step: apple jelly with gelatin

• apples 500 grams
• water 2.5 glasses
• sugar ¾ cup
• gelatin 15 grams
• cinnamon to taste

Pour half a liter of water into a saucepan, add sugar there and heat, stirring until the syrup drips slowly from the spoon.

We wash the apples and cut them into pieces along with the skin and hard core with seeds, since they contain the substances necessary for the formation of jelly. After this, fill the apples halfway with water and put on the fire and cook after boiling for half an hour, then pour the boiled apples into a pan with gauze through a colander.

Cover the colander with a lid and leave the apples for two hours until all the juice has drained into the pan. Next, we make jelly from this juice. Measure the resulting juice using a measuring cup. And based on a liter of juice, we add seven hundred grams of sugar, add sugar to our juice and set it to simmer.

Be sure to skim off any foam that appears, and continue to cook the syrup for about half an hour. Before you finish cooking the syrup, you need to check it for readiness: you need to drop a drop of syrup onto a cold plate, if the drop remains, has not spread and has retained its shape, therefore, the jelly is ready and can be poured into jars.

Recipe 5: homemade orange jelly

• Orange juice – 300 ml
• Sugar - 30 g
• Instant gelatin - 8 g

To make jelly from orange juice, prepare the products according to the list. I used instant gelatin, if you don't have that, regular gelatin will work too, but it will require pre-soaking.

Pour orange juice into a small saucepan. Add sugar. Heat the mixture over low heat, stirring constantly until the sugar dissolves. Do not let the mixture boil; its temperature should not exceed 50 degrees.

Pour gelatin into the ladle and stir well so that there are no lumps.

Once the gelatin has dissolved, remove the pan from the heat and strain the liquid into a cool bowl.

When the mixture has cooled to room temperature, pour it into portion molds and refrigerate for 3-4 hours.

After 4 hours, the orange jelly is ready! You can serve it to the table, sprinkled with chocolate or coconut shavings.

Recipe 6: dessert - raspberry jelly with cognac

Fans of tasty, healthy, juicy and aromatic raspberries will love the recipe for raspberry jelly with fresh berries. You will have to work for about 2 hours, but the effect is worth it - an exquisite delicacy of fresh berries, a refined taste emphasized by cognac, a subtle aroma of raspberry plume, this dish is for lovers of gourmet cuisine.

• Fresh raspberries 150 g
• Gelatin 5 g
• White crystalline sugar 100 g
• Lemon juice 2 tablespoons
• Cognac 1 teaspoon

Wash fresh or thawed raspberries thoroughly, separate 2/3 of the berries, transfer to another container, preferably enameled, and mash. To get raspberry pulp, you can, for example, use a pestle from a rolling pin.

Pour gelatin into 50 ml of cold water and soak.

Boil water, about 200 - 250 ml, put sugar in boiling water, cook for about 10 minutes. Add softened gelatin, mix everything, bring to a boil again, add raspberries, cook over low heat or in a water bath. Cook for 30 minutes.

Add lemon juice and cognac to the boiling mixture and cook for 10 minutes.

Strain the hot jelly (for example, through cheesecloth or a sieve), then cool quickly. for example, you can lower a bowl of jelly into a large saucepan of cold water. Then pour the jelly into molds and refrigerate for 1 hour.

Remove the molds with berry jelly from the refrigerator, place them in warm water, carefully place the raspberry jelly on dessert plates, and decorate with raspberries to your taste.

Recipe 7: Canned Cherry Jelly

• Canned cherries 200
• Water 250ml
• Sugar 100
• Gelatin 1 tbsp. lodge
• Cherry juice 1 cup.

To prepare cherry jelly, we need such products as cherries in their own juice, water, cherry juice, sugar and gelatin.

Dissolve gelatin in hot water.

Pour the cherry juice into a saucepan and heat over low heat.

Punch the cherries with a hand blender.

We wipe the punched cherries through a colander, on which pieces of skins remain.

We are left with pure puree.

Add cherry puree and dissolved gelatin to a saucepan with heated cherry juice. Heat, but do not bring to a boil.

We pour 2/3 into glasses, and let 1/3 cool a little and thicken, and then pour it into a blender glass and beat at highest speed. We get an airy gelled foam. Pour the foam on top of the frozen jelly. We put it in the refrigerator.

Take it out, decorate with berries and treat your family and friends, bon appetit!

Recipe 8: strawberry-banana jelly on agar

A very beautiful fruit dessert-cake made of jelly and fruit.

• ripe bananas – 2 pcs.
• strawberries – 300 g
• agar-agar powder – 1 tsp. no slide
• water – 1 tbsp.
• fresh mint - a few leaves
• pink pepper – 3-5 peas

In a deep saucepan of suitable size, soak the agar powder in clean cold water for at least 1 hour.

Bring the agar solution to a boil and, with constant stirring, boil for 30 seconds. Remove the boiled solution from the heat and leave to cool to a temperature of 50-80C. This is the perfect time to make fruit and berry puree.

Cut about a third of the berries into longitudinal slices of approximately the same size.

Place the berries, cut side out, around the circumference of the cooking ring.

Leave some of the berries for decoration; beat the remaining ones in a submersible blender with bananas until smooth. With constant rapid stirring, pour the prepared puree into the agar solution (not vice versa!) and then pour the mixture into the cooking ring.

Leave the jelly to cool at room temperature (a miracle will happen here and the previously completely liquid mixture will harden into jelly), and then put the finished jelly in the refrigerator to cool (it’s tastier this way). Then carefully remove the ring.

Place the remaining strawberry slices in a circle on the prepared jelly, garnish with fresh mint leaves, ground pink pepper and serve the strawberry-banana dessert to the table. Bon appetit!

Recipe 9, simple: fresh peach jelly (with photo)

Peach jelly is a delicious and incredibly healthy dessert that will be eaten in a matter of minutes and will appeal to adults and children, because it is not for nothing that the peach is nicknamed the “king of summer.” This recipe for fruit jelly with gelatin is quick, simple and straightforward to prepare.

• water - 600 ml
• fresh peaches - 2 pcs.
• gelatin - 20 g
• sugar - 3 tbsp.

Meanwhile, peel and pit 2 peaches. Cut the peaches into pieces.

In classical culinary literature, jelly is called fruit juice boiled with sugar. This dish appeared long before the start of mass production of gelatin, so previously only fruits with a very high pectin content were used to make jelly. Thanks to this component, jelly from black currants and quinces was obtained without problems, and with sour apples, red currants, lingonberries, cranberries and blueberries - in most cases.

Today there is no longer any need to decide how to prepare jellet and what fruits to use. Gelatin will help you acquire the right consistency for any of your culinary creations. The main thing is to use this ingredient correctly and clearly remember what gelatin does not like.

How to make jelly at home without gelatin?

In addition to fruits with a high pectin content (we have already discussed them above), you can use cherries, apricots, raspberries, wild strawberries, strawberries, sweet cherries, and pears to make jelly. But be sure to mix them with pectin-containing “comrades” in equal proportions.

Add sugar to the fruit mass at the rate of 600-700 g per 1 liter of fruit. And cook until the mixture thickens. And when taking a sample, not individual drops, but a viscous mixture will roll off the spoon. Pour the finished jelly into bowls and place in the refrigerator.

How to make jelly from gelatin?

The use of gelatin significantly expands our culinary capabilities. Each gelatin jelly recipe will allow you to:

• do not limit yourself to a certain set of fruits, but create any fruit and even dairy desserts;
• add very little sugar to the fruit mixture and even make low-calorie desserts;
• Do not wait for several hours until the jelly reduces and hardens. The hardening time for gelatin jelly is on average from 40 to 60 minutes;
• be sure that everything will work out! After all, if you do everything right, the jelly will definitely be great.

Before preparing the jelly, it is advisable to soak the gelatin in cold water. One package of gelatin (which is 15-25 g) requires 50 ml of water. Leave the gelatin to swell for at least an hour. And at this time you can start preparing the base for the jelly.

Gelatin does not need to be soaked in water (unless, of course, you are using sheet gelatin). But in this case, the hardening process will take longer. If the proportions are observed (one 15 gram package of gelatin per 2 cups of liquid), the jelly will still harden - not in an hour, but definitely the next morning. However, if you follow the instructions on how to make jelly at home, you can cook the dessert not the day before, but literally a couple of hours before dinner or the start of the holiday.

Step-by-step recipe for jelly with fruits

This thick, sweet berry jelly will appeal to both children and adults. It is done very simply.

You will need:

• fruits (apple, pear) - 1 pc.,
• canned or fresh pitted cherries - half a glass,
• mint - 2 sprigs,
• gelatin - 3 tablespoons,
• sugar - 100 g,
• water - 500 ml.

Quick cooking method

1. Peel the apple and pear and cut them into pieces.
2. Prepare the syrup: dissolve sugar in hot water, boil and leave on low heat.
3. Place the chopped apple and pear into the boiling syrup for a couple of minutes, let them simmer slightly and remove. Remove the syrup from the heat and cool.
4. Place a layer of apples and pears on the bottom of the molds, place cherries on top.
5. Place the pre-soaked gelatin on low heat until completely melted. Do not allow the mixture to boil, as the gelatin will lose its properties.
6. Add gelatin to syrup and stir.
7. Pour the resulting mixture into molds with fruit, garnish with mint and refrigerate until set.

Sour cream jelly recipe

Thanks to this recipe, you will learn how to make delicious jelly at home with your own hands from ordinary sour cream. And how to turn this familiar ingredient into an amazingly delicious dessert!

You will need:

• sour cream - 1 liter of medium fat content,
• prunes - take as many as you want,
• gelatin - 25 g,
• sugar - 100 g.

Cooking method

1. Let the gelatin swell and dissolve after 40 minutes by heating on the stove or in the microwave.
2. Place the sour cream in a deep bowl, add sugar and beat thoroughly with a mixer or blender.
3. Continuing to beat, add gelatin to the mixture and stir a little more.
4. Finely chop the prunes, add to the sour cream and mix thoroughly.
5. Divide the mixture into molds or glasses.
6. Place in the refrigerator until set.

There are a great many recipes for gelatin jelly - you can see this in the photo on the Internet. After all, thanks to this ingredient, literally everything freezes! We introduced you to the simplest and most delicious ones. And you can easily come up with your own - for every day and for the holiday table!

How to make jelly at home: video

Jelly is a healthy product that has been at the peak of “tasty” fashion for many years. Both children and adults love this cool sweetness.

Great news for those who watch their figure. Jelly contains a minimum of calories! Despite the fact that gelatin itself is quite high in calories (350 kcal per hundred grams), dishes made from it are considered dietary. Because to prepare a liter of dessert you only need about 15 g of thickener.

In order for the jelly to harden well and decorate the table, you need to know some basic cooking rules. First you need to properly dilute the product. Most manufacturers indicate all the necessary information on the packaging, but there are some subtleties, without knowledge of which you can easily ruin the dessert:

• It is advisable to pour gelatin with boiled water. After the product “takes up” the liquid, it must be simmered over low heat;
• In order not to guess with consistency, it is important to maintain proportions. If “light” hardening is required, no more than 20 g per liter of liquid should be used;
• if the recipe requires a dense “marmalade” result, a proportion of 40+/1 l is suitable;
• It is also worth taking care of the “temperature” regime. Do not boil gelatin. It will not thicken after such high temperatures. The same goes for the cold. If you cool the thickener in the freezer, there is a risk of hopelessly ruining the dish;
• the most important criterion for preparing a high-quality dessert (or jellied meat and aspic, which also use gelatin) is its freshness. Before buying, don’t be lazy and still look at the manufacturing date. Also take a look at the integrity of the packaging. It’s unlikely that anyone would like to find a caked lump in a bag when cooking, instead of a crumbly product.

How to dilute gelatin for sweet dishes

An excellent way to calculate the amount of liquid needed is the 1/5 formula. That is, one part gelatin to five parts liquid. You can use water, as well as juices, compotes or wine. The swelling process will take approximately half an hour.

The swollen gelatin needs to be dissolved. It is best to use a water bath, which will prevent it from boiling.

It is worth mixing the dissolved gelatin with the main mass when both ingredients are at approximately the same temperature. This approach will help avoid lumps in the finished dish.

With soluble gelatin, things are much simpler. Preparation information is usually indicated on the packaging and corresponds to the quality of the product. The required proportions of liquid are usually given there.

There are no fundamental differences in preparing savory dishes. The only thing that is important to note: gelatin can be poured into hot broth, and even boiled a little (not for long, otherwise the taste of gelatin will be revealed in the finished dish).

Making jelly at home

To make simple jelly you need water, sugar, gelatin and fruit (or milk) filling. The gelatin is soaked according to the proportions and the desired consistency, and after swelling, draining off excess water, it is introduced into the hot base, without stopping stirring.

After the gelatin has dissolved, the mass is cooled and poured into molds. The hardening time depends on the amount of thickener used.

And to release the finished jelly from the molds, you need to lower them into hot water, and then, covering them with a plate, turn them over.

We suggest complicating the task and learning how to prepare dessert jelly with gelatin at home.

To prepare “juicy” jelly you will need:

• juice – 500 ml (any will do. But keep in mind that sour juices may “require” more sugar);
• insoluble gelatin – 25 g;
• sugar – 1 tsp.

Cooking time – 2 hours 20 minutes.

Calorie content – ​​45 kcal/100 g.

Mix gelatin with juice. Leave to swell for about 1 hour. After this time has elapsed, you need to add sugar to the mass and place the container on low heat. It is better not to stir with a metal spoon. As soon as the gelatin and sugar dissolve, stop heating. You must not let the mixture boil.

The next step is pouring into molds. For decoration, you can line the bottom of the molds with fruits or berries. You should wash them first and, if necessary, remove the seeds. This is important if small children are enjoying the dessert.

After pouring the future jelly into molds, it must be placed in a cold place to harden.

If you have to place it in the refrigerator, it is better to cover the molds with cling film so that the smells of other products are not absorbed into the dessert.

After hardening, the dessert can be removed from the molds. It is best to resort to dipping the molds in hot water. But it is important to ensure that splashes do not fall on the finished dish, thereby spoiling its appearance.

Can be served in combination with ice cream, cream or as an independent dessert.

Berry jelly recipe

You will need:

• berries (raspberries, blackberries, blueberries, etc.) – 500 g;
• sugar – 100 g;
• gelatin – 25 g;
• water – 500 ml.

Calorie content – ​​300 kcal.

First, soak the gelatin in cold water. Leave for one hour.

Peel the berries from the stems, rinse with running water and leave on a napkin until excess water runs off. Then grind the berries through a sieve and squeeze out the juice. Dissolve the swollen gelatin over low heat.

Berry puree needs to be boiled for several minutes with sugar until it is completely dissolved. Then cool and add to berry juice.

Add warm gelatin to the mixture of berry puree and juice, stir until completely combined.

Moisten the molds with water, place a few fresh berries on the bottom, fill with the mixture and leave to harden.

Lingonberry jelly recipe

To prepare you will need:

• lingonberries – 1 kg;
• sugar – 800 g;
• gelatin – 50 g;
• water – 500 ml.

Cooking time – 2 hours 30 minutes.

Calorie content of one serving is 600 kcal.

Soak the gelatin in water and leave to swell for one hour. While the thickener is being prepared, you need to sort out the berries, pour boiling water over them and drain the water, leaving a little at the bottom. Then you need to grind the lingonberries and squeeze through cheesecloth.

Add sugar to the juice collected from the berries and place the container on the fire. Cook until sugar dissolves, stirring. The next step is adding gelatin. It is important to ensure that the mixture does not boil over the next few minutes. That's the whole procedure.

The finished jelly should be placed in jars. By the way, they don’t have to be sterilized. This berry is not prone to fermentation. Turn the rolled jars upside down, place them on the lids, and after cooling, store them in a cool, dark place.

For lovers of dairy desserts - white jelly

To make it you will need:

• milk – 350 g;
• water – 150 g;
• sugar – 3 tbsp;
• gelatin – 1 tbsp.

Cooking time – 2 hours 30 minutes.

Calorie content – ​​200 kcal.

Start preparing milk jelly by preparing gelatin. Fill it with water and leave for 1 hour. Heat the milk almost to a boil, remove from the stove, add sugar and heat it up a little more. Separate the gelatin from the liquid remaining after swelling.

While stirring, add gelatin into slightly cooled milk. For flavor, it is recommended to add vanilla sugar. The jelly should be poured into molds through a strainer.
You can remove the dessert from the containers in the standard way: lower the mold into hot water.

Strawberry jelly cake recipe

Jelly is a universal product. It is tasty enough to serve as a stand-alone dessert, and also goes well in ready-made dishes. It is often used in confectionery products, particularly when baking cakes.

In order for jelly to serve as an excellent addition to the cake, it must be prepared correctly, following all the rules. If the gelatin is soluble, you can follow the instructions on the package and immediately begin preparing the mass.

If it is ordinary, first you will need to fill it with water and let it stand for a while. A total of 10 g of thickener is needed. The following is a recipe for homemade gelatin and strawberry jelly for a cake.

So, gelatin is prepared. In addition to this, you will need:

• water – 100 g;
• strawberries – 150 g;
• 3 tbsp sugar.

Cooking time (taking into account the swelling of gelatin) – 2 hours 20 minutes.

Calorie content – ​​65 kcal.

Grind the berries in a saucepan, adding sugar, then pour in 2 tablespoons of water. Boil everything together for a few minutes. Afterwards, cool slightly, strain off excess liquid and add gelatin to the strawberries.

• if the jelly is intended to be used as a layer, you need to pour it into the mold and let it harden. Then cut into pieces and place on top of the cream, then cover with the next layer of cake;
• and if you have to decorate a cake, you should pay special attention to it. First, cool to room temperature. Pre-prepare the sides of the cake so that the liquid does not “run away”. The best option for this is cardboard, rolled into a ring and stuck into the top layer. You need to pour it very carefully. To harden, the cake should be placed in a cool place. After the thickener has set, the cardboard sides can be carefully removed.

Notes from pastry chefs

• If the recipe contains fruit, it is better to add a little more gelatin. Otherwise, the juice released by, for example, oranges may prevent the thickener from setting. Which will result in a fidgety layer inside the finished dessert;
• you love sweets, but watch your figure, your salvation is jelly. It is non-caloric and healthy. You can also use a substitute instead of sugar, which will further reduce the calorie content of the dessert;
• Multi-colored jelly looks very impressive in transparent tall glasses. If you fix the glass in an inclined position before pouring the first layer, you can get excellent jelly “awry”. And to differentiate colors, you can use a milky layer as an intermediate layer.

In short, there is no more “creative” product than gelatin. With its help you can create excellent desserts, as well as beautifully decorate ready-made ones. And the benefits of gelatin in the diet are simply undeniable.

There is another recipe for making jelly in the next video.

Children really like fruit jelly. Cool, tender, the taste is magical - it immediately brings to mind childhood. Let's try to bring it back for a moment.

What to make fruit jelly from

To make jelly, take everything that is similar to fruits or berries in the house:

• frozen cranberries, from which we will make the jelly itself, or rather from its juice
• apples
• orange
• frozen raspberries
• prunes
• honeysuckle, also frozen

How to make fruit jelly

We will mix products (fruits and berries) in different combinations so that it doesn’t get boring.

To begin, pick up a packet of gelatin and carefully read the instructions. “Dilute in warm water and wait until it swells.”

Wow! We'll never finish like this! Thanks to my wife, she’s a very cunning person (probably because she’s a redhead), and she took this process into her own hands.

Place the diluted gelatin in the microwave for a minute or two and stir. And so on a couple more times. After five minutes we have fully diluted gelatin ready for use.

Prepare the base for the jelly. Pour some hot water into a deep bowl. Pour frozen cranberries into the water and add sugar to taste.

Take a blender and grind everything thoroughly until you get a homogeneous mass. Strain the resulting juice or puree through a strainer so that there are no skins or seeds in the jelly.

We dilute cranberry juice with not very hot water and pour gelatin into it, stirring continuously.

Now you can prepare the filling for the jelly so that it has the right to be called fruit or berry.

We made four types of filling:

• apples and orange
• raspberries with apples and sugar
• raspberries with apples and honeysuckle
• apples with prunes

We peel the apples and cut them into small pieces, cut the oranges into thin slices, leave the berries as is, do what you want with the prunes, we cut them.

Place the filling in deep bowls or cups and fill with cranberry juice and gelatin.

Place all containers in the refrigerator. I didn’t track the time, it froze in half a day.

We take the fruit and berry jelly out of the refrigerator and enjoy the taste of childhood.

A! I completely forgot! If you want to remove the jelly from the bowl, place it (the bowl) in hot water for 10-20 seconds, then turn it over the plate.