Homemade jelly - 11 recipes with gelatin

Bright, summer, refreshing, light and healthy dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless berries and fruits, dairy products (kefir, sour cream, cottage cheese and milk) are used as a basis. The treat can have a portioned serving or be cooked in the form of a cake. The main thing is that it will not take a lot of time to create this delicious beauty, and all the subtleties will be described below.

How to prepare the base and dilute gelatin for jelly

In cooking, several gelling substances are used: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from algae) and gelatin obtained from animal raw materials.

The latter product is most often found in recipes. Therefore, before you start how to make jelly from gelatin, you need to familiarize yourself with all the rules for its preliminary preparation.

First, the gelatin is soaked in cold water. The amount of water is taken depending on which product is used. Sheet gelatin can be poured with a very large amount of water, since then it can be easily drained. For powder or granules of the product, liquids are usually taken 3-5 times more than the weight of gelatin.

Swelling times may vary from manufacturer to manufacturer. In this matter, it is worth focusing on the dates that are indicated on the package.

Melt the moist gelatin to a liquid state, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the best way to melt is a steam bath or a microwave “Defrost” mode.After that, gelatin is completely ready for further use.

Fruit Juice Jelly with Gelatin

For this dessert, fruit juices without pulp with a rich color, such as grape, pomegranate, orange or cherry, are suitable. Using them as a basis allows you to get a bright treat with a rich fruity taste.

In the formulation of jelly from juice, gelatin and liquid are taken in the following proportions:

• 500 ml of any fruit juice;
• 100 ml of water;
• sugar to taste if the juice is not sweet enough;
• 25 g of gelatin.

Cooking Technology:

1. Pour water into the thickener and leave to swell according to the recommendations on the package.
2. Sweeten the juice of fruits or berries to taste and send to the stove, wait for the boil and boil for about ten minutes.
3. If the gelatin is already swollen, but there is water left, gently drain it. Remove the hot juice from the heat and transfer the gelatin into it, mix the jelly base until all the particles of gelatin have dispersed.
4. Pour the slightly cooled mixture over the prepared molds. If desired, you can decorate with fresh fruit. Allow dessert to solidify completely in the refrigerator.

Jam recipe

Cherry, raspberry or other jam can be the basis of a refreshing summer treat - jam jelly. If there are pieces of fruit or whole berries in the workpiece, they will add zest to the dessert.

The list of ingredients required for jelly:

• 200 ml of jam;
• 100 g of sugar;
• 500 ml of water;
• 25 g of gelatin.

Working process:

1. Prepare gelatin for further use (soak and dissolve to a liquid state) as indicated in the instructions on the package. The amount of water required for its preparation is not included in the list of ingredients.
2. Pour the jam with the amount of water indicated in the recipe, add sugar and stir. Then boil the mixture for 10 minutes and cool to about 50 degrees.
3. Combine the jam base and liquid gelatin, pour everything in the tins and put in the refrigerator for four hours until it sets completely. Serve with ice cream or whipped cream, garnish with a sprig of mint.

Cooking from sour cream

Sour cream jelly is undeservedly considered a high-calorie dessert, because contrary to popular belief, not fat homemade sour cream, but a store product with a fat content of 15% is ideal for its preparation.

To prepare a gentle sour cream dessert on gelatin, you will need:

• 400 g low-fat sour cream;
• 120 g of sugar;
• 10 g vanilla sugar;
• 30 g of gelatin.

The sequence of actions:

1. So that sugar dissolves faster in sour cream, and gelatin does not curl in it, lumps all the ingredients of the dessert in advance from the refrigerator, allowing them to warm to room temperature.
2. Beat sour cream with a mixer in a lush mass, adding a little vanilla and regular sugar.
3. When all the grains are dispersed in the dairy product, transfer a couple of spoons of sweet sour cream to a container with prepared liquid gelatin, mix and combine with the total mass.
4. Arrange the sour cream jelly in a bowl and put in the cold until it sets. Part of the jelly can be dyed with cocoa in brown and laid out in a mold, like a multi-colored dough when baking a Zebra cake. You can also make a puff dessert, alternating fruits (any other than kiwi and pineapple) and jelly.

Homemade Milk Jelly

For the simplest milk jelly, only three components are needed: prepared gelatin, milk and sugar. But this low-calorie dessert can be diversified by adding various spices (vanilla, nutmeg, cinnamon), chocolate or cocoa, coffee and fruits.

For classic homemade milk jelly, take:

• 200 ml of milk;
• 4 yolks;
• 100 g of sugar;
• 10 g of gelatin;
• vanilla powder to taste.

Cooking:

1. Put milk on the fire and bring to a boil. Meanwhile, pour sugar and vanillin into the yolks, grind everything until a homogeneous creamy mass.
2. Pour hot milk to the yolks with sugar, stir until smooth. Then put the swollen gelatin and warm it up a bit with constant stirring, without heating the mass above 60 degrees.
3. Pour the hot milk jelly into the prepared dry container and, after it has become room temperature, put it in the refrigerator until it is completely stable.

Jelly can be served in bowls, cups or other cookie cutters in which it hardens, or you can dip the cookie in hot water for a couple of minutes and gently remove the jelly on a plate. This creates more opportunities for spectacular presentation.

How to make compote dessert

As for the use of winter preparations for the preparation of summer desserts, it is possible to cook not only jelly from jam, but also from compote. A special taste of the dish can give a pinch of citric acid, vanilla or cinnamon.

The ratio of components for jelly from compote will be as follows:

• 500 ml of compote;
• 30 g of gelatin.

Cooking process:

1. Strain compote to filter fruits and berries. Pour the required amount of liquid and pour gelatin on it. Leave the mixture alone for 30 minutes.
2. Then put the compote with gelatin on the fire and warm, not allowing boiling, until all grains are completely dissolved.
3. Pour half the jelly base into silicone muffin tins and send to the refrigerator, filling them to the middle.
4. When the jelly in the molds hardens, put on it the berries from the compote and pour the remaining jelly. Serve after solidification, taking out of the molds.

Kefir Option

Following the same principle as sour cream jelly, a dessert is prepared on the basis of another sour-milk product - kefir. The dish can be just white, or you can cook a beautiful multi-colored treat using food colors, but even without them you can make a beautiful vanilla-chocolate jelly.

It will require:

• 1000 ml of kefir;
• 120 g of sugar;
• 100 g of dark chocolate without additives;
• 15 g of gelatin;
• 3 g of vanillin.

Recipe step by step:

1. Beat the yogurt at room temperature with a mixer operating at medium speed, beat together with sugar and vanilla.
2. When all the sweetener crystals have melted, inject the prepared gelatin. The jelly base is divided into two equal parts.
3. To serve take beautiful wine glasses on the leg. Fix them in a horizontal position at an angle so that you can fill half with liquid. Pour vanilla jelly on kefir and put in the cold.
4. Melt the chocolate bar in a steam bath and introduce into the second part of the jelly, whipping the mass with a mixer. When the white part hardens, place the glasses vertically and fill them with chocolate jelly, after hardening of which, the dessert is ready to serve.

Curd jelly with gelatin

Curd jelly can be prepared only on the basis of cottage cheese, sugar and prepared gelatin. In this case, it is better to soak and dissolve it not in water, but in milk. But there is a recipe for a more tender curd dessert, more like a souffle.

For cottage cheese jelly with a delicate creamy taste, take:

• 900 g of soft diet cottage cheese;
• 100 ml of vanilla syrup;
• 20 g of vanilla sugar;
• 16 g of gelatin;
• 250 ml of fatty cream for whipping.

How to make jelly from gelatin and cottage cheese:

1. Put the cottage cheese in a container of a suitable size, pour in the vanilla syrup and grind it with a hand blender until smooth. Next, introduce the prepared liquid gelatin and mix everything again with a blender.
2. Beat the chilled cream until persistent peaks with vanilla sugar. In order not to refill the cream and dissolve all the particles, sugar can be ground in a coffee grinder into powder.
3. Then gently mix both masses (creamy and curd) with a spatula. Arrange on prepared containers and after hardening you can enjoy creamy curd tenderness.

From strawberries at home

In the strawberry season, it will be a big mistake not to try to make delicious jelly from juice and whole strawberries.

To prepare it you will need:

• 550 g of strawberries;
• 220 g of granulated sugar;
• 200 ml of cold water;
• 15 g of gelatin.

We prepare strawberry dessert as follows;

1. Strawberry berries, sort out to remove the stalks, rinse and pat dry on a paper towel. Squeeze the juice from about half of the total number of berries.
2. Pour the rest of the strawberries with sugar and add water, bring to a boil and boil for 3-4 minutes. Next, decant the broth, and carefully arrange the berries in cookie cutters.
3. Prepare gelatin using a strawberry broth. Combine the dissolved thickener with strawberry juice and pour berries on it, and after waiting when everything hardens, you can proceed to the tasting.

Cranberry stepping

The jelly recipe with gelatin and cranberries allows you to get not only very useful, but also an original dessert. After all, the benefits of cranberries are preserved due to the fact that mashed berries do not give in to the influence of high temperatures, and pink airy jelly foam makes the dish more interesting.

Proportions of ingredients used:

• 160 g of fresh or frozen cranberries;
• 100 g of sugar;
• 500 ml of water;
• 10 g of gelatin.

Stages of cooking:

1. First, pour gelatin into 100 ml of cold water and safely forget about it for the next 30 minutes.
2. Cranberry berries, if a frozen product is used, thaw beforehand, then rinse, dry and puree using a blender.
3. Wipe the resulting mass through a sieve. Pour the cake with the remaining 400 ml of water and put on fire, and mashed mashed potatoes will need a little later.
4. Pour sugar into boiled water with a cake and boil for a couple of minutes until it is completely dissolved, remove from heat.
5. When the liquid cools down a little, introduce swollen and melted gelatin into it. Strain the resulting mixture through a sieve and mix with cranberry puree.
6. Pour 2/3 of the liquid jelly into portioned dishes without adding a few centimeters to the edges, and refrigerate until completely frozen.
7. The remaining part of the jelly is cooled to a state of liquid jelly and beat with a mixer into the foam, which is then distributed over the frozen jelly, and again put the dessert in the refrigerator.

Homemade Plum Treat

Plum, along with other fruits and berries, can also be an excellent basis for a delicious sweet and sour jelly.

In this case, you need to take:

• 150 g ripe plum fruits;
• 100 g of sugar (the amount of this ingredient can be adjusted depending on personal preference);
• 600 ml of drinking water;
• 20 g of gelatin.

Homemade plum jelly gelatin recipe in steps:

1. After removing the seeds, cut the washed plums into small pieces, pour 0.5 l of water, add sugar and boil everything on the stove after boiling for five minutes.
2. Using the remaining 100 ml of water, prepare a prescription amount of gelatin.
3. Pour hot plums in syrup into a blender bowl and beat into a homogeneous homogeneous mass. Then return to the pan and combine with the prepared gelatin.
4. When the jelly has cooled to room temperature, it should be distributed in portioned containers and sent for 2-4 hours in the cold.

Cherry Jelly with Gelatin

This dessert looks like an expensive restaurant dish, if you pour it in a bowl and decorate with whipped cream and a cocktail cherry before serving. You can make cherry jelly from jam, juice or compote, and in season you can take fresh cherries.

Product List:

• 300 g of cherries;
• 150 g of sugar;
• 600 ml of water;
• 20 g of gelatin.

How to cook:

1. Pour the gelling component into 100 ml of water and leave it saturated with moisture. Depending on the product used, it will take up to half an hour.
2. Put the remaining water and sugar in a pan of proper displacement, stir and put on fire.
3. While the syrup is boiling, remove the seeds from the washed cherries. Then transfer them to a boiling sugar solution and boil for ten minutes.
4. Remove the cherries from the heat, transfer the swollen gelatin to them, which is mixed until smooth. After that, it remains only to pour the jelly on the cookies and let it freeze.