Jelly - the best recipes. How to properly and tasty cook jelly from currants, from gelatin, jam, milk, sour cream and berries.

Jelly - General Cooking Principles

If you like light and tasty desserts, then you definitely need to try making jelly. "And what to cook it? - you ask. - I bought a color bag in the store with my favorite taste, stirred it in warm water and cooled it until thickening. Here is your jelly!". That's right, this method of cooking jelly is the most common. But such a dessert has nothing more to do with real homemade jelly than, a quick soup from a bag of homemade flavored dishes. Doing homemade jelly a little longer than shoplifting, only it turns out to be much tastier and, importantly, useful.

Where does the word jelly come from? After all, it is known that this word is not only in Russian, but also in many foreign languages, and it sounds almost the same? Jelly ("gelee") invented in France. This dessert and in the old days was prepared the same way as now - from juice, gelatin and sugar.

Jelly - preparation of food and dishes

What jelly can you make at home? In the bag shop, exotic fruits and fruits and berries that are familiar to us are drawn - choose what you want. Believe that homemade jelly has even more opportunities for the manifestation of your imagination. You can please your home not only with fruit jelly familiar to us, but also with a dessert made from milk, sour cream, jam! The famous delicacy of Panna Kota is in its essence milk jelly.

Another important advantage of homemade jelly is that you can cook it using any amount of sugar. If you adhere to a healthy lifestyle, do not put a lot of sugar, because the fruits themselves contain enough sweet glucose.

Of course, the main ingredient in jelly is gelatin. You probably remember how in childhood mothers spent a lot of time in the kitchen, soaking gelatin for a certain time. Today in the store you can buy regular gelatin (half an hour before cooking jelly, you need to pour a little water and leave it to swell) and instant (it is poured with a small amount of warm water and stirred quickly).

In addition, for the preparation of homemade jelly, agar-agar and pectin can be used. Agar-agar - a substance derived from brown algae. This ingredient is inconvenient to use jelly due to the fact that it needs to be soaked in water overnight, before you start cooking dessert. However, along with this, agar-agar is very useful, it contains many vitamins and minerals, and is able to cleanse the body of toxins.

Pectin is another gelling agent found in fruits and berries. Thanks to pectin, it is possible to make jelly without gelatin. Of course, such a jelly will not have a dense structure, but it will be useful and tasty. In addition, pectin can be purchased in bags. It needs very little to get jams or jellies.

When you cook the jelly, pour it into molds and let it cool. Of course, the jelly will most quickly thicken in the refrigerator, but it will harden in the fresh air.

When the jelly is thick enough to get it, lower the form for a few minutes in boiling water and turn it over on a plate.

Jelly Recipes:

Recipe 1: Red Currant Jelly

Red currant is a very useful berry and tasty fresh. If you want to make a beautiful red dessert, then take note of this recipe.

Ingredients Required:

• Red currant 150 grams
• Water 600 ml
• Sugar to taste
• Gelatin 2 tablespoons
• Lemon juice 1 tablespoon

Cooking method:

1. Gelatin should be soaked in water for thirty minutes before preparing the dessert. For 2 tablespoons of gelatin for this recipe, use about two glasses of water.
2. Wash currants and strain through a sieve. Pour currant paste into enameled ware, cover with one glass of water and put on fire. As soon as the mass boils, boil everything for about five minutes, stirring with a spatula. Strain the currants through cheesecloth, add sugar to taste, lemon juice, put on the fire and bring to the boil again, make a slow fire.
3. Remove the formed foam and enter the gelatin. Stir the liquid until it is completely dissolved. Add berry juice, mix again and pour into forms. Put the jelly to cool. Serve such red currant jelly, garnished with fresh berries or mint leaf.

Recipe 2: Red Currant Jelly without Cooking

Currants - berries, rich in vitamin C. If the currants are heated, then the vitamins are partially lost. To prevent this, prepare a delicious dessert without heat treatment. This jelly will not be as elastic as that which contains gelatin, but will be much more useful. By and large, you only need berries and sugar.

Ingredients Required:

• Sugar 400 grams
• Red currant 400 grams

Cooking method:

1. Wash berries well and sort out. Separate all the legs and leaves, green berries.
2. Skip red currant through a meat grinder or chop with a blender.
3. Add sugar to currant and mix well to dissolve sugar. You can add 50 ml of hot water.
4. Spread this mixture in molds and let cool in the fridge or roll it into jars, covering them with parchment lids.

Recipe 3: Redcurrant jelly without gelatin

It is easy to make jelly of red currant and without gelatin. Try this recipe and enjoy a delicious dessert. For 3 parts of berries, take 2 parts of sugar. In this case, the gelling substance will be natural pectin, which is contained in red currants.

Ingredients Required:

• Red currant 600 grams
• Sugar 400 grams
• Water 100 ml

Cooking method:

1. Pour 100 grams of water into the pan and put the washed red currants in there. When the berries begin to burst, mix them with a spatula, squeezing and chopping red currants.
2. Add sugar to the pan, boil the contents for about five minutes until the sugar dissolves completely.
3. Strain the mixture through gauze and pour the liquid into forms.

Recipe 4: Black Currant Jelly with Cream

Unusual black currant jelly with cream will surprise with taste and pleasant color.

Ingredients Required:

• Black currant 150 grams
• Raspberry 100 grams
• Gelatin 1 bag (15 grams)
• Dry red wine 50 ml
• Water 150 ml
• Cream 150 ml (no more than 15% fat)
• Sugar

Cooking method:

1. Half an hour before cooking jelly gelatin fill with water to swell.
2. Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the mash.
3. Pour the resulting juice into an enamel pan and put it to boil on the fire, add sugar and gelatin to it. Stir until complete dissolution of gelatin. After that, strain the resulting liquid. When it is cool, cream, mix and pour into molds. Put the jelly to cool.

Recipe 5: Black Currant Jelly and Strawberries

Black currant in taste is combined with almost all the berries and fruits. Prepare a healthy berry jelly with white wine.

Ingredients Required:

• Black currant 400 grams
• Strawberry 400 grams
• Sugar to taste
• Dry white wine 150 ml
• Gelatin 1 bag (15 grams)
• Lemon juice 2 tablespoons

Cooking method:

1. Soak gelatin in water for half an hour before making jelly.
2. Squeeze blackcurrant and strawberry juice, after washing the berries.
3. Add sugar to your fruit juice to taste, wine, lemon juice. Put the container with the mixture on the fire and bring to a boil.
4. Add to the boiling juice swollen gelatin, stir until it is completely dissolved.
5. Remove the liquid from the heat, pour in the molds and let cool.

Recipe 6: Gelatin Jelly

Surely you can find a bank at home with compote rolled up in summer from fresh fruit. The habitual drink can be turned into an exquisite dessert by adding gelatin to compote. This delicacy can be decorated with grated chocolate or whipped cream before serving. Do I add sugar to dessert? If you think that compote is not sweet enough, then add it, but note that when hot, the liquid seems less sweet than it actually is.

Ingredients Required:

• Compote 500 ml
• Granulated sugar
• Gelatin 1 bag (15 grams)

Cooking method:

1. Dilute the gelatin in a little water half an hour before the dessert is made.
2. Twenty minutes later, pour the compote into a saucepan and put it on a fire.
3. As soon as the compote warms up, add to it the swollen gelatin and stir until it is completely dissolved in the liquid. Pour the mixture into forms and cool.

Recipe 7: Gelatin Juice Jelly

Such a dessert can be prepared even for very young children from the age of two, because homemade jelly is a useful and natural product. You can use any type of fresh juice. However, do not take packaged juice for jelly - it is not healthy and rich in sugar and dyes.

Ingredients Required:

• Apricot juice300 ml
• Sugar to taste
• Water 100 ml
• Gelatin 1 bag (15 grams)

Cooking method:

1. Soak the gelatin in 100 ml of water and leave for half an hour so that it swells.
2. After this period, put the gelatin on the stove and heat it to dissolve, stirring, but do not bring to a boil.
3. Pour juice into gelatin and stir so that no lumps remain. Pour the liquid into the cups and let cool.

Recipe 8: Milk Jelly

The famous dessert Panna Kota is a variation of milk jelly. Several ingredients mixed in the right order, and an exquisite delicacy is ready! To make jelly look interesting, you can make it in layers with fruit.

Ingredients Required:

• Milk 1 cup
• Sugar to taste
• Vanilla
• Raspberry 100 grams
• Gelatin 25 grams
• Water 50 grams

Cooking method:

1. Half an hour before cooking jelly gelatin need to fill with water and allow it to swell.
2. Raspberries mash with a spoon. However, for this recipe you can use the berries in the whole form.
3. Put the milk on the fire, boil it with sugar and vanilla.
4. Add gelatin and raspberries to chilled milk. Stir until complete dissolution of gelatin, then pour into forms. Let the jelly freeze.

Recipe 9: Milk Jelly (Method 2)

If your children do not want to drink healthy milk, then why not make a delicious dessert from milk? You will see that in this form a useful product will simply disappear before our eyes!

Ingredients Required:

• Milk 1 cup
• Gelatin 20 grams
• Water 50 ml
• Powdered sugar
• Vanilla

Cooking method:

1. Gelatin cover with water and put to swell for an hour before cooking jelly.
2. Put the milk on the fire, add powdered sugar and vanilla, mix and bring to a boil.
3. Pour gelatin into milk, stir until completely dissolved and bring to boil again.
4. Remove the milk mixture from the heat and pour into forms. Refrigerate once the mixture has cooled to room temperature.

Recipe 10: Cream Jelly

Sour cream jelly has the same delicate milky taste as milk jelly, but it will turn out to be more satisfying and dense in structure. Sour cream jelly can be used as a base for the cake, decorate chopped jelly pies and other desserts. Prepare a simple swept jelly without additives.

Ingredients Required:

• Sour cream 450ml
• Milk 150 ml
• Gelatin 20 grams
• Icing sugar to taste
• Vanilla

Cooking method:

1. Half an hour before cooking jelly, pour gelatin with heated milk.
2. Pour the milk with gelatin into a saucepan and place on the stove. While stirring but not boiling, dissolve gelatin completely in milk.
3. Remove the pan from the stove and allow to cool to room temperature.
4. Sour cream should also be at room temperature. Mixer combine powdered sugar and sour cream to a liquid state.
5. Pour the milk in a thin stream into the sour cream, without ceasing to mix the mixture with a mixer.
6. Fill with sour cream mass form and leave to cool. Serve prepared sour cream by decorating with melted chocolate or fruit syrup.

Recipe 11: Sour cream with banana.

If you add a banana to sour cream jelly, then you change the taste of the dessert, making it almost unrecognizable. This dessert will turn out to be very tender and not at all like ordinary jelly. Sour cream before cooking dessert, heat to room temperature.

Ingredients Required:

• Sour cream 450 ml
• Powdered sugar
• Bananas 2 pieces medium size
• Gelatin 20 grams
• Chocolate for decoration

Cooking method:

1. Gelatin pour water and leave to swell for half an hour.
2. Beat sour cream with a mixer with powdered sugar.
3. Add dissolved gelatine to sour cream, continue mixing with a mixer.
4. Peel bananas and cut into cubes.
5. Add bananas to sour cream and pour into forms. Let cool.
6. Sprinkle the finished jelly with grated chocolate.

Recipe 12: Jelly from jam

This jelly is very easy to prepare, since you only need four ingredients - jam, granulated sugar, water and gelatin. Nevertheless, the result will pleasantly surprise you. This dessert can be stored in the refrigerator for 2-3 days. Use liquid jam, currant or raspberry, without large berries.

Ingredients Required:

• Liquid jam 200 grams
• Gelatin 20 grams
• Water 400 ml
• Granulated sugar

Cooking method:

1. Gelatin pour water for thirty minutes before cooking dessert.
2. Put the jam in a saucepan, add 200 ml of hot water (but not boiling water), mix.
3. Put the pan with the jam on the fire, add sugar (just not a lot, since the jam is already quite sweet), bring to a boil. Remove the jam from the stove and cool to room temperature.
4. Pour the swollen gelatin to the jam and stir until all the lumps are dissolved.
5. Pour the jelly over the forms and let it cool.

Recipe 13: Cherry Jelly Jelly

Cherry jam is especially convenient for making jelly, as the berries in it can be separated from the sweet juice. Of course, cherry berries should be seedless, if you want to add them to the dessert later. Do not overdo it with sugar, because the jam is already sweet enough.

Ingredients Required:

• Cherry jam 500 ml
• Water
• Granulated sugar
• Gelatin 15 grams

Cooking method:

1. Fill the gelatin with water and let it swell for thirty minutes.
2. Separate the cherries from the sweet thick juice. In the juice, add one glass of warm water, mix. Add gelatin and stir until the jelly lumps are completely dissolved.
3. Pour the cherry jelly in the molds, add the cherry berries to it and set to freeze.

Recipe 14: Raspberry Jelly

It doesn’t matter if you use fresh berries or frozen ones, jelly will turn out incredibly fragrant and tasty.

Ingredients Required:

• Raspberry 200 grams
• Sugar to taste
• Water 500 ml
• Gelatin 15 grams

Cooking method:

1. Pour gelatin with water for half an hour before making dessert.
2. Pour water into a saucepan and add sugar, stir and put on fire.
3. As soon as the water boils, add raspberry berries to the pan. Boil the berries for about twenty minutes.
4. Strain the resulting compote, add gelatin to the liquid and mix until completely dissolved.
5. Pour the jelly over the forms, add the berries and let the dessert cool.

Recipe 15: Strawberry Jelly

If you want to make strawberry jelly, then know that this can be done both from fresh berries and from frozen ones. We recommend you add a little mint to the dessert, the jelly will have a delicate pleasant aroma and a refreshing taste. For making strawberry dessert, use instant gelatin. If you are preparing a dessert of frozen berries, then let them defrost before cooking.

Ingredients Required:

• Strawberry 200 grams
• Gelatin 15 grams
• Sugar to taste
• Water 600 ml
• Fresh mint

Cooking method:

1. Type in a pot of water, add sugar and put on fire.
2. Strawberries need to wash, remove the tails.
3. As soon as the water boils, lower the strawberries into the pan and cook for about half an hour. Remove from heat.
4. Pour approximately 100 ml of the resulting compote and dissolve the gelatin in it, stirring it with a spoon.
5. Strain compote from the berries. Mix the compote with the dissolved gelatin. Pour into shapes. Dip strawberries in each form and freeze in the fridge.

Recipe 16: Cherry Jelly

A light and tasty dessert made from natural cherries smells much brighter and stronger in taste than the jelly that comes from sachets. And, of course, a natural product is many times more useful.

Ingredients Required:

• Cherry 200 grams
• Water 500 ml
• Gelatin 15 grams
• Granulated sugar

Cooking method:

1. First of all - soak gelatin in a small amount of water, about an hour before making jelly.
2. Cherry need to wash, remove the cuttings and get the bones.
3. Squeeze the juice from the berries.
4. Berries pour water, add sugar to them and put on fire. Bring to a boil, remove from heat and cool. When the cherry mass has cooled, add swollen gelatin to the pan and stir until the mass is smooth and lump free.
5. Add juice to the cherry mixture. Stir and pour into molds. After that, put the jelly to cool in the fridge.

Recipe 17: Jelly with Fruit

To prepare such a jelly, you can use pieces of any fruit. We take apples, raspberries and apricots.

Ingredients Required:

• Apple 1 piece
• 4-5 apricots
• Raspberry 100 grams
• Sugar to taste
• Gelatin 15 grams
• Water

Cooking method:

1. Gelatin cover with water and put to swell for half an hour before cooking dessert.
2. Fruit wash. Peel the apples, remove the core and cut into small cubes. Remove the seeds from the apricots, as well as the apples, finely chop or chop with a blender. Ripe raspberries.
3. Fill fruit with water, add granulated sugar and put on fire. Bring to a boil, cool.
4. Pour gelatin into the fruit, stir it with a spoon until completely dissolved. Pour the jelly over the forms and let it thicken.

Recipe 18: Gooseberry Jelly

Gooseberry jelly is obtained in a completely unusual taste, with small fruit grains. To taste the jelly was even more unusual, it is recommended to add to the gooseberry kiwi.

Ingredients Required:

• Gooseberry 250 grams
• Kiwi 1 piece
• Granulated sugar
• Water 200 ml
• Gelatin 15 grams

Cooking method:

1. Soak gelatin in water for thirty minutes before making jelly.
2. Gooseberries need to be washed and cleaned of green stalks.
3. With kiwi, remove the skin.
4. Chop the fruit in a puree with a blender or mince.
5. To the fruit puree, add 150 ml of water, granulated sugar and put on fire. Bring to a boil while stirring, remove the pan from the stove and cool.
6. Add gelatin to the fruit and stir until the lumps remain. Pour the liquid into the forms and put to cool in the refrigerator.

Jelly - secrets and useful tips from the best chefs

1. If earlier, in order to make jelly, gelatin was most often used, but today more useful agar-agar and pectin are becoming more and more popular.
2. You will improve the taste of jelly by adding a tablespoon of lemon juice or a natural dry wine in the same quantity. Wine can be used both white and red.
3. Do not cook jelly in aluminum dishes. When the gelling substance interacts with this metal, the dessert will darken and may acquire an unpleasant metallic taste. Use enameled pan and containers.
4. How to decorate the finished dessert? Unleash your imagination! Use chopped nuts, dried fruits, jams and preserves, whipped cream, melted chocolate or caramel.
5. Jelly will look more appealing if you make it in layers. This process is simple, but requires a little more time. Make a milk mixture according to the recipe "milk jelly". Pour it into molds and put it in a refrigerator. After a couple of hours, make the mixture according to the recipe of any fruit jelly and, when it cools to room temperature, add it to the milk one and again put it in the refrigerator. You get a two-layer jelly. In the same way you can make several layers of jelly.

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