Jam jelly is a quick dessert. Jelly – Jelly Recipes. How to make jelly How to make jelly from syrup

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Those with a sweet tooth who like to enjoy light desserts will love homemade jelly, which can be made using gelatin. The component has no taste or smell, so the finished 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 a healthy 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.
• Adding a small amount of wine or lemon juice will help improve the taste of the dish.
• You can prevent the formation of gelatin lumps by pouring it into a container with a warm bottom. The best option is 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 beverages, 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 an 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 decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright color 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 you quickly create a delicious dessert:

• It is important to maintain the correct proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
• The crystalline substance must be poured with boiled water, which must first be cooled. 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

It is better to make sweets that have a natural taste and aroma in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. You can find a huge number of recipes for this dish, all 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 the following ingredients:

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

How to prepare step by step 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. Pour the finished transparent mixture into molds, cool at room temperature, and place in the refrigerator until completely set.

How to make fruit jelly

For a sweet 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 make 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 the required amount of 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 at room temperature and place it in the refrigerator to harden.

How to make jelly from jam

The method for making jelly from gelatin with jam will require the use of the following ingredients:

• water – 1 tbsp.;
• jam – 2 tbsp;
• gelatin – 5 tsp.

Technology for making jelly from jam:

1. Separate the jam syrup from the berries (if any). Dilute the first component with water.
2. Dilute gelatin according to directions on the package.
3. Place the swollen gelatin mass in a saucepan and heat until it becomes liquid.
4. Add jam syrup and berries, stir.
5. Distribute the finished substance into molds. Leave to harden in the refrigerator for a couple of hours.

What could be easier than making jelly? Pour boiling water over the prepared powder from the bag and you’re done! After a couple of hours, you can enjoy a delicate cold dessert. But it is much more interesting and much healthier to give up store-bought products and make jelly from jam - homemade, aromatic, from ripe berries or fruits.

What’s good is that you can experiment endlessly with variations of jelly made from jam with gelatin, delighting yourself and your family with various combinations of flavors.

How to make jelly from jam: general rules

In principle, all recipes for jam jelly are similar. The filler changes, but the technology remains unchanged. You can use any preserves, jams, jams.

Gelatin is an essential ingredient in any jelly. Both a regular granular or sheet product and an instant product are suitable. The first two are soaked in liquid (water, milk, yogurt) for 20-30 minutes to swell. The advantage of an instant product is that you just need to add water and stir. No need to wait!

What do you need to know about making jelly from jam with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts made from currants, apples, and gooseberries freeze well. To make jelly from such jam you will need less gelatin. Raspberries, cherries, and strawberries have less gelling substances. Therefore, in order for the jelly to harden well, a slightly larger amount is used in the recipe.

You can use the amount of sugar at your discretion. It is a matter of taste whether to make the dessert very sweet or not.

Thick jam from berries and fruits with seeds and pulp is strained and rubbed through a fine sieve. The syrup from preparations with large whole fruits (berries) is drained. To make jelly, you can use only this part of the jam. Leave the rest for decoration and decoration of the dessert.

Basic recipe for jam jelly with gelatin

All you have to do is remember this recipe and you can prepare a wide variety of jelly from jam with original and regular serving. The amount of ingredients indicated is approximate - during experiments you can independently select the volume of water, jam, gelatin. But in order for the jelly to harden well, gelatin must be diluted and used strictly according to the instructions.

Basic set of products:

Any jam (to taste) - 250 ml;

Boiled water - 1 l;

Granulated or sheet confectionery gelatin - 2 sachets.

How to cook:

1. Soak gelatin in water according to the instructions on the package. Let it swell.

2. Dilute the jam with water to taste.

3. If necessary, filter the solution through cheesecloth so that there is no pulp or seeds left in the syrup.

4. Heat the gelatin in a steam bath, ensuring that the granules are completely dissolved. We filter.

5. Combine jam diluted with water and gelatin. Mix.

6. Pour the jelly into bowls (silicone molds, glasses). We wait until it hardens - from 3 to 6 hours in the refrigerator.

Serve to the table, garnishing the cold dessert with berries, pieces of fruit, and whipped cream.

Cherry jam jelly

An incredibly tasty, without cloying sweetness dessert with a beautiful pomegranate color. It is easy and pleasant to prepare.

Products:

Cherry jam (with or without pits - to taste) 500 ml;

Boiled water - 250 ml;

Instant gelatin - 25 g.

How to cook:

1. Drain the syrup from the jam. Place the berries on a sieve.

2. Dilute the cherry syrup with water to taste.

3. Soak the gelatin in warm water and stir until the gelatin dissolves.

4. Mix with diluted jam.

5. Place several cherries in bowls. Pour in the jelly.

6. Send the dessert to the cold (3-4 hours).

Decorate with fresh mint leaves, curd cream, use to decorate pastries and cakes.

“Drunk” cherry jelly made from jam with gelatin

The dessert is very tasty, but it should not be given to children due to the presence of alcohol in the composition. To add spicy notes to the aroma of cherry jelly with wine, you can add vanillin, cinnamon, cloves, and anise to the recipe.

Products:

Cherry jam - 150 ml;

Dry red wine - 3.5 tbsp.;

Gelatin - 80 g;

Freshly squeezed lemon juice - 125 ml;

Sugar - to taste.

How to cook:

1. Soak the gelatin.

2. Mix wine with lemon juice. Add the swollen gelatin.

3. Drain the cherry jam syrup. Combine with the rest of the ingredients

4. Put it on fire. We wait until the solution begins to slowly boil. Heat, stirring, for 1 minute.

5. If necessary, add sugar.

Pour hot jelly into glasses. We wait until it cools down. We send it to completely harden in the refrigerator.

Raspberry jelly made from jam and orange juice

There is a slight difficulty in making raspberry jelly - there are a lot of small, extra seeds in this dessert. You need to get rid of them, for which the jam diluted with water is rubbed through a sieve.

Products:

Raspberry jam - 300 ml;

Fresh orange juice - 125 ml;

Gelatin - 3 tsp;

Boiled water - ½ cup;

Sugar - to taste.

How to cook:

1. Soak gelatin for 20 minutes.

2. Dilute the jam with water. Pass and grind through a fine sieve.

3. Add orange juice and sugar (if necessary) to the syrup.

4. Place the container on the fire. Pour in the swollen gelatin.

5. Heat the mixture over low heat until the gelatin granules dissolve completely.

6. Pour hot jelly into bowls.

Cool to room temperature. Place in the refrigerator for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, and orange slices.

Two-layer raspberry jelly made from jam and homemade sour cream

A dessert made from two layers of contrasting colors turns out not only beautiful, but also very tasty. The recipe uses raspberry jam and full-fat sour cream, but these ingredients can be changed. For example, take cherry or plum jam, replace sour cream with yogurt, cottage cheese, soft cream cheese.

Products:

Raspberry jam - 250 ml;

Water - 200 ml;

Gelatin - 50 g;

Sour cream - 300 g;

Milk (low-fat cream, water) - 200 ml;

Lemon juice - 1 tsp;

Sugar - to taste;

Vanillin - a pinch.

How to cook:

1. Soak gelatin according to the instructions on the bags.

2. Dilute the jam with water, strain, and grind through a sieve.

3. Dilute sour cream with milk (water). Add lemon juice, sugar, vanillin.

4. Divide the swollen gelatin in half. We send one part to the jam, the second to the milk part of the jelly. Mix well.

5. Fill the bowls halfway with raspberry jelly (or sour cream - it doesn’t matter). Place in the refrigerator to harden.

6. When the solution has completely set, pour the second part of the jelly into the bowls, forming the top contrasting layer of the dessert.

7. Return the molds to the refrigerator.

When it hardens, decorate the dessert with fresh berries, grated dark chocolate, and butter cream.

Pear jelly made from jam with gelatin and banana liqueur

You can use jam, jam or pear jam in the recipe. You can use any liqueur, since the task of this ingredient is to give the dessert piquant flavor and aromatic notes.

Products:

Pear jam - 250 ml;

Banana liqueur - 2 tbsp. l.;

Granulated gelatin - 1 ½ sachets;

Boiled water - 350 ml;

How to cook:

1. Prepare gelatin for use according to the instructions.

2. Dilute the pear jam with water. Grind through a sieve or puree with a blender.

3. Pour sweet liqueur into the fruit syrup, sweeten to taste.

4. Place the solution on low heat. Heat until sugar dissolves.

5. Heat the gelatin in a steam bath until completely dissolved.

6. Combine gelatin strained through cheesecloth and pear jam with liqueur. Stir.

Cool the jelly to room temperature. Pour into bowls. Place the dessert in the refrigerator to harden (2-3 hours). Before serving, decorate as desired.

Apple jelly made from jam and fresh mint

Thanks to the high pectin content, apple desserts freeze well even without gelatin. Although this ingredient is still necessary for apple jam jelly. True, in slightly smaller quantities than usual.

Products:

Apple jam - 300 ml;

Water - 500 ml;

Gelatin - 2 tsp;

Fresh mint - 4-6 sprigs;

Sugar - to taste.

How to cook:

1. Pour gelatin into 50 ml of water. Let it swell.

2. Grind the apple jam through a sieve or punch it with an immersion blender. Dilute with water and add sugar to taste.

3. Wash the mint and dry it. We cut it finely.

4. Pour the aromatic herb into the diluted jam. Put it on the fire and let it boil. Boil over low heat for 10 minutes.

5. Strain the gelatin and combine with hot syrup. Stir until the gelatin crystals dissolve.

6. Pour into molds.

7. Cool, refrigerate until completely frozen.

Decorate the finished dessert with fresh mint leaves.

Jam jelly: secrets of preparation, subtleties of presentation

• Despite the simplicity of the technology, there are still some nuances in making jelly. Let's list the main ones.
• It is more convenient to soak gelatin in a metal container. This will make it easier to warm it up before adding it to the syrup.
• Aluminum utensils should never be used to make jelly. Due to oxidation, the dessert changes color and acquires an unpleasant metallic taste.
• For an elegant presentation, jam jelly can be made in layers, alternating contrasting colors. Or separate the layers with thin layers of milk, coffee, chocolate jelly.
• Fresh berries and fruits are used not only to decorate cold, light desserts. You can place them inside the jelly, placing them in bowls on the bottom or in layers before pouring.
• You can pour the jelly into bowls, glasses, and clear glass glasses. Or use silicone molds. It is easier to get frozen cold dessert out of them. If using other dishes, before turning the jelly onto a plate, lower the mold for a few seconds into a wide bowl of hot water.

The jelly is prepared and dispensed like jelly from fruit or berry extract.

Multilayer berry jelly

Berries (cranberries, currants, raspberries, cherries) are sorted and washed. Squeeze out the juice.

The pulp is poured with hot water (each type of berry requires a certain amount of water) and boiled for 5-7 minutes. The broth is filtered, sugar is added and brought to a boil, removing foam from the surface. Then add the prepared gelatin, stirring until it is completely dissolved, and filter.

Chilled berry juice is added to the finished syrup, poured into molds and refrigerated.

After cooling the first layer of jelly, pour in the second, cool again, then the third, and so on. The finished jelly is served with syrup, whipped cream or chilled boiled milk.

Mousses. For mousses, syrup is prepared in the same way as for jelly and jelly. Soaked gelatin is dissolved in it. Cool the mixture and beat well. You can prepare mousses with semolina. To do this, sift semolina, pour into boiling syrup, stirring continuously, and cook for 15-20 minutes. Then the syrup is cooled to 400C and whipped. To prepare mousse with sodium alginate, its solution is added to fruit puree, acidified with citric acid and the mixture is beaten. Beaters are used to beat large quantities of mousse. The mousses are poured into molds or poured onto baking sheets in a layer of 4-5 cm and, after hardening, cut into portions. Mousses are served with or without syrups.

Cranberry mousse

The base for the mousse (syrup with gelatin), prepared in the same way as for the jelly, is cooled to 30-400C and whipped until the mixture turns into a fluffy mass. Then quickly, without allowing it to completely harden (at a temperature of 30-350C), the mousse is poured into molds and cooled. Before release, the mold with mousse is immersed 2/3 of the volume in warm water for a few seconds. The mousse is cut into portions, placed in a bowl or vase and poured with cranberry sauce, or fruit syrup, or natural berry syrup at the rate of 20 g per serving.

The mousse should not be whipped in an aluminum bowl, as this changes its color and gives off a metallic taste.

Strawberry mousse

Prepare in the same way as cranberry mousse. When leaving, the mousse is poured with fruit or natural berry syrup, or strawberry sauce, or served with whipped cream, or cold boiled milk is served separately.

Lemon mousse

Peel the lemons, cut them in half and squeeze out the juice. The zest is poured with hot water, boiled for 5-6 minutes, filtered, sugar is added to the broth, prepared gelatin is added, combined with lemon juice, cooled and whipped. When leaving, the mousse is poured with cognac sauce, or sugar syrup, or fruit syrup, or natural berry syrup (20 g per serving).

* When using cranberry and blackcurrant syrup, do not add citric acid.

The jelly is prepared and dispensed as described in Rec. No. 662.

Milk jelly

Prepare almond milk. To do this, pour the almonds with hot water, boil for 3-4 minutes, put them on a sieve, peel them, grind them in a mortar, gradually adding cold boiled water. The milk is filtered, and the pulp is again subjected to the same processing,

Almond milk is combined with hot milk, sugar and, stirring continuously, brought to a boil.

Prepared gelatin is added to the finished mixture, stirred, filtered, poured into a mold and cooled.

When preparing jelly with vanillin, add sugar, vanillin, and then prepared gelatin to hot milk and, stirring continuously, bring to a boil.

Apples in jelly

Prepared apples are peeled, seed nests are removed, cut into slices and boiled in water with the addition of citric acid. The broth is separated from the apples, filtered, sugar and prepared gelatin are added, stirred and brought to a boil.

Place slices of peeled lemon in a bowl, place slices of boiled apples around them, peel the kernels of nuts (almonds) on them, pour in some of the jelly and cool until the jelly hardens. Then pitted cherries are placed in the middle, poured with the rest of the jelly and cooled in several stages.

666. Dessert made from sour cream “Rainbow”

* Mass of boiled milk.

Sugar is added to the sour cream, heated to a temperature of 70-80 °C, strained gelatin prepared and dissolved in boiled milk is added and heating is continued to a temperature of 90 °C. The resulting mixture is divided into three parts: berry juice is added to one, cocoa powder is added to the second, coffee syrup (30 g) is added to the third. The mixture is poured into molds or bowls alternately in layers and cooled after pouring each layer.

When serving, pour over the remaining syrup.

Apple mousse (semolina based)

After removing the seed nests, the apples are cut and boiled. The broth is filtered, the apples are pureed, mixed with the broth, sugar and citric acid are added and brought to a boil. Then add sifted semolina in a thin stream and cook, stirring, for 15-20 minutes. The mixture is cooled to 40°C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. Released as indicated in Rec. No. 660.

Sambuca apple or plum

After removing the seeds, apples (without seeds) or plums are placed on a baking sheet, a small amount of water is added and baked in an oven; then they are cooled and wiped. Add sugar and egg white to the resulting puree and beat in the cold until a fluffy mass is formed. The prepared gelatin is placed on a water bain-marie, stirring, allowed to completely dissolve and filter, then poured in a thin stream into the whipped mass with continuous and rapid stirring with a whisk.

The mass is poured into molds and cooled. Sambuca is released in the same way as mousse.

Sambuco apricot

* When preparing sambuca from dried apricots, citric acid is not used.

The pits are removed from the apricots, poured with hot water, boiled until the fruits soften, and wiped. Dried apricots are pre-soaked, then also boiled and pureed. Sugar, egg white, and citric acid are added to the puree. The rest is prepared and released as described in Rec. No. 668.

When leaving, sambuco is poured with apricot sauce (rec. No. 618) - 20 g per serving.

Cottage cheese in jelly

* Mass of pureed cottage cheese.

** Mass of boiled chilled milk.

The cottage cheese is rubbed, boiled cooled milk with sugar dissolved in it is added, combined with grated lemon zest and the mass is thoroughly mixed.

Gelatin is soaked in cold boiled water. A syrup is prepared from water and sugar, swollen gelatin is added, brought to a boil, juice is added, filtered, and cooled.

Part of the jelly is poured into a mold or bowl, after it has hardened, the curd mass is released from a pastry bag onto it and the rest of the jelly is poured over it and cooled.

When leaving, remove the cottage cheese in jelly from the molds and pour syrup (20 g net per serving).

Delicious homemade jam jelly

When you want something sweet, you can make a dessert from the simplest ingredients - jam syrup and gelatin. If desired, you can add pieces of fruit, lemon or orange juice, frozen berries or fruit compote to the jelly. And if there is no jam, you can use fruit juice or compote.

Compound

for 1 liter of jelly (4-6 servings, depending on the size of the molds)

• Sweet and sour jam (or jam syrup) – 2-3 tablespoons;
• Boiled water – 3.5 cups (~0.9 l);
• Gelatin - based on 1 liter of liquid (I had instant, 2 bags of 10 g each);

How to cook

• Dilute gelatin with 1 glass of water according to the instructions on the gelatin package (gelatin comes in different varieties, read the packaging).
• Connect: diluted gelatin with jam, add the remaining water (2.5 cups). Stir. taste, add jam or sugar if necessary. Pour into molds. Cool to room temperature.
• Let it harden: put the jelly molds in the refrigerator for about 1-2 hours to harden (you can put them in the freezer, then it will harden faster). On my balcony at a temperature of 0 degrees C, the jelly froze in 1 hour.

Bon appetit!

This is jelly made from cherry jam syrup.

Cherry jam syrup, gelatin, frozen blackberries. You will also need boiled water
Add gelatin to water
Stir and then heat, stirring, until the gelatin dissolves

Stir the jam in warm diluted gelatin
Pour into molds
Cool to room temperature and refrigerate until completely set.

Molds in jelly

I made jelly directly in the cups. It turned out very tasty. It was prepared very simply and quickly.

A spoonful of trembling jelly

Delicious and quick to prepare homemade jelly. If you have gelatin, you will definitely have some sweet and sour jam and/or frozen berries at home.

Jam jelly in bowls

If you have sweet but not sour jam, add lemon or orange juice or sour berries to the jelly. The fruit and berry base of the jelly should taste sweet and sour; without sourness, the jelly will be uninteresting. Essentially, as a result of combining water with a fruit and berry base, we get a compote with a rich, pleasant taste, which hardens into a jelly under the influence of gelatin.

For jelly, not only jam or syrup from it is suitable, but also syrup from compote, ready-made fruit juice. In these cases, you can dilute gelatin in a small amount of water (0.5 cups) and combine it with 3.5 cups of juice or fruit and berry syrup.

Instead of jam, you can squeeze out the juice of a lemon or orange (one or more), add water so that the total volume of liquid is 3 cups (0.75 ml). Taste and add sugar to taste. The proportions are as follows: 1 glass of water for diluting gelatin + 3 glasses of juice with water.

You can add sour or sweet and sour berries or pieces of fruit to any of these jellies. Fresh or frozen blackberries, currants, raspberries, grapes, cherries or sour cherries (but all without seeds), strawberries, pieces of ripe apricot, nectarine, and peach are suitable. No additional gelatin is required, just place the berries in molds and fill with the prepared liquid jelly.

Fruit puree is also suitable for jelly. Proportions – 1 glass of water for mixing gelatin + 3 glasses of puree.

Gelatin - how much and how to dilute

Gelatin comes in different densities (this determines how much to take per 1 liter of water) and can be diluted for jelly in different ways. The gelatin manufacturer provides on the packaging the best method suitable for its particular gelatin.

Instant gelatin is usually mixed with boiled water (cool or room temperature), stirring, heated to 60 degrees (do not boil, just heat until hot) until all the gelatin has dissolved. And then combined with the rest of the ingredients.

Simple gelatin is usually mixed with cool water and allowed to swell (40 minutes), and then heated.

The packaging of my gelatin says that the jelly will not harden with fresh kiwi and pineapple (apparently, some kind of chemical reaction is taking place).

Recipe for brewing gelatin for jelly on the gelatin package. Weight – 10 g, enough for 0.5 liters of liquid.