Juice jelly with gelatin
Juice jelly with gelatin
You can drink any kind of juice. Add sugar to taste. If you use gelatin in plates, then the manufacturing process is slightly different. It is necessary to take the same amount by weight and soak in a small amount of water. In a saucepan, combine drinking water (250 ml) and juice (500 ml) and bring to a boil, but do not boil. As the juice begins to boil, remove the saucepan from the heat. Remove the gelatin from the water and squeeze out a little. Transfer to a saucepan with hot juice and stir until the gelatin is completely dissolved. Next, pour the mixture into bowls and place in the refrigerator.
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Ingredients and how to cook
ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: |
36 kcal |
| Belkov: | 0 g |
| Zhirov: | 0 g |
| Carbohydrates: | 12 g |
| Used: | 0 / 0 / 100 |
| H 100 / C 0 / B 0 | |
Production time: 3 hours
Step-by-step production
Step 1:
Prepare the ingredients. To make jelly from juice with gelatin, we need: any fruit or berry juice (freshly squeezed or store-bought, with or without pulp), drinking water and gelatin.
Step 2:
Pour gelatin with water and leave to swell for 40 minutes. I have gelatin powder.
Step 3:
Pour the swollen gelatin into a saucepan and heat, stirring, over low heat until all the grains are completely dissolved.
Step 4:
Pour the hot gelatin into the juice and stir well until smooth.
Step 5:
Pour the juice with gelatin into bowls or glasses and refrigerate until completely set. Bon appetit!
I drank store-bought orange juice. It was quite sweet, so I didn't add any extra sugar. The finished jelly was not so sweet due to the presence of water in the composition, but it was refreshing.
If your juice is freshly squeezed, then it’s probably better to add sugar to it so that it doesn’t turn out completely sour. First add 2 tbsp. l. without a slide, and later, if you need it sweeter, add a little at a time. Still, you shouldn’t add a lot of sugar - it’s very healthy, and the taste of the new fruits will be lost against the background of sweetness.
You can create jelly using various juices. For example, orange and cherry. Just divide the hot gelatin mixture in half and add it to two different bowls with juice and stir. First, pour one juice into the bowls, then carefully pour the second one on top. Then the layers will be mixed. If you want the layers to be correctly marked, then first pour the first layer into the bowls and put them in the refrigerator for 30 minutes. Carefully pour out the 2nd layer. and return to the refrigerator until completely set.
Jelly with added juice
Among desserts, jelly rightfully occupies a worthy place - an original and tasty delicacy that can be created quickly and easily. The dish is distinguished by its versatility, because a variety of products can be used as ingredients for production. The recipe for such sweets is surprisingly simple and unpretentious. Now there are a huge number of recipes for the dish, but let’s focus on how to make jelly from juice.
The highlight of the sweet is that as the main component, the base, you can use a variety of products in combination with gelatin. Any sweet water and drinks are usually suitable for this purpose for us, starting with homemade compote, fruit juices and ending with milk products.
Jelly first appeared in medieval Europe. Chefs from that time already intensively used milk products to create desserts, and pectin and gelatin, substances obtained from animal food waste, as gelling agents. Edible gelatin in the form that is familiar to us began to be used even later.
The dessert recipe has not changed at all over the years. Only types of unusual sweets were added, and in cooking it became fashionable to use fruit juices in various combinations to make jelly. No matter what kind of housewife, she can create jelly with her own hands, if she has any juice and a pack of gelatin at her disposal.
Preparing jelly with juice
Jelly is perfect as a dessert for any event and will become a real table decoration. We offer a sweet recipe that will take no more than 15 minutes to make and can be used to amuse your guests. In our case, for production you will need at least some juice purchased in the store. Using your imagination, you can independently choose fruit drinks for the upcoming dessert, planning the taste and appearance of the finished sweet.
For production we will need:
- liter of fruit juice;
- gelatin - 50 g.
Clear drinks without pulp are ideal as a base for jelly. A good option would be to use grape, cherry or orange juice, with a rich taste and rich color. Any housewife chooses the recipe herself, and what juice she is comfortable using during the cooking process.
Manufacturing process
The process of creating dessert looks like this. Gelatin must be soaked in water beforehand. For 50 g of gelatin we use 200-300 ml. water. The juice is poured into a separate container and put on fire. Bring the syrup to a boil, drain off excess water and add to the swollen gelatin.
Continue cooking for 10 minutes, while constantly stirring the syrup until the gelatin is completely dissolved. The jelly is actually ready, all that remains is to pour it into selected forms to cool. Place the cooled jelly in the refrigerator until completely hardened.
The recipe is simple and does not require the use of additional ingredients or complex manipulations. At your discretion, you can decorate the finished product with berries or pieces of fruit.
After a short period of time, a good sweet dessert will appear on your table, to the satisfaction of adults and children.
Video recipe for making jelly from juice with gelatin
Jelly made from juice with gelatin, recipe with photo: learn by Fri
A catchy, summery, refreshing, light and necessary dessert - all this can be said about the gelatin jelly recipe. It is prepared from countless huge quantities of berries and fruits, using milk products (drink, sour cream, cottage cheese and milk) as a base. The delicacy can be served in portions or prepared in the form of a cake. The main thing is that it won’t take much time to create this delicious beauty for us, and all the subtleties will be described below.
Apple juice jelly with gelatin
I would like to offer a recipe for a wonderful jelly, which is made from apple juice with the addition of gelatin. The dessert comes out superbly tasty and beautiful, in appearance it resembles beer with foam. Preparing such a delicacy is easier than usual, and its beautiful appearance and beautiful taste will appeal to everyone without exception!
How to prepare the base and dilute gelatin for jelly
Several gelling substances are used in cooking: pectin, which is obtained from fruits (citrus fruits, apples), agar-agar - the same substance of plant origin (from aquatic plants) and gelatin, obtained from animal raw materials.
The end product is more often found in culinary recipes. Therefore, before you begin how to create jelly from gelatin, you need to familiarize yourself with all the rules for its preparatory preparation.
First, gelatin is soaked in cool water. The amount of water is taken depending on what product is consumed. Leaf gelatin can be filled with a very large amount of water, since it can be simply drained later. For a powder or granular product, they usually take 3-5 times more water than the weight of gelatin.
Swelling time may vary among different manufacturers. In this matter, you should focus on the deadlines indicated on the packaging.
Melt the gelatin that has been saturated with moisture until it becomes watery, but so that it does not lose its gelling properties, it must not be allowed to boil. Therefore, the best method to melt is a steam bath or microwave oven in the “Defrost” mode. After this, the gelatin is completely ready for future use.
Ingredients:
- Juice - 2 glasses (orange, peach, pineapple, etc.)
- Gelatin – 25 G
- Sugar - 1 teaspoon
Number of servings: 4
Fundamentally! The video may differ from the text version of the recipe!
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Prepare delicious homemade jelly with cherry juice
This jelly recipe is identical to the previous one, but is the most specific; in this recipe we will try to really express the taste sensations of cherries, complementing them with spices and aromatic additives.
- Cherry juice – 3-4 glasses. Optional - fresh cherries
- Gelatin – 25-30 grams
- Spices or additives to your taste (cinnamon or nutmeg)
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Preparing cherry syrup. The main and, in general, the only forming component in the jelly is syrup. How rich and catchy the syrup is depends on the correct preparation of the syrup.
It will taste like jelly, remember this when preparing the dessert.
Therefore, in the summer it is recommended to eat the freshest cherries , if available.
The cherries need to be pitted, crushed, mixed with sugar and beaten well, then transferred to a separate container and add gelatin previously soaked for at least 5 minutes in water.
If you cannot now consume the freshest berries, it is recommended to use high-quality 100% juice. The principle of making syrup from juice is virtually the same, except that there is no need to crush anything, and gelatin can be soaked immediately in slightly warm juice, but under no circumstances in hot water.
It will cool down, and then you can start pouring it into molds.
The dishes must give the dessert a suitable shape, therefore it is necessary to approach the selection of appropriate dishes with the utmost seriousness, because the final result, if chosen correctly, can truly impress the guests to whom you will serve the jelly.
After bottling, you need to leave the dish to harden in the refrigerator. Three to four hours is usually enough, but to be sure, it is best to leave the jelly to freeze overnight (that is, in the dark) .
As seasonings, an ideal complement to the taste senses for cherry jelly can be nutmeg or cinnamon, evenly scattered over the surface of the fruit sweetness.
To pleasantly vary the appearance of the treat, you can decorate its surface with herbs or chopped fresh fruit.
In some versions, ice cream is also served, evenly laid out on the sides of the dessert form.
Don’t forget that no one is stopping you from experimenting with taste, and various confectionery decorations like chocolate or cream do not negatively affect the taste of the dish, but will even decorate it and make the dessert more exotic. But don’t overdo it with sugar : excessive sugariness is something that can really ruin any dish, remember this when cooking.
16 jelly recipes for the winter
Jam, marmalade, marmalade - this is not a complete list of everything that can be made from new berries, fruits and even vegetables. The most delicious preparations are made with the addition of coffee, cocoa, exotic fruits, spices, vanillin and various essences.
Fruit and berry jelly base - juices
And from new fruits, berries and vegetables you can create an indescribably tasty jelly, which you will spend little time making.
How does jelly differ from preserves and jams?
Jam and preserves consist of whole or crushed fruits (berries, vegetables), boiled in sweet syrup or juice. The base of fruit and berry jelly is juice. When finished, it is a rather thick transparent (translucent) mass with a pleasant taste and smell.
How to use jelly
Jelly is consumed not only as an independent dessert, but also as a good addition to meat and vegetable dishes. They can be used to decorate cakes and pastries, salads and sandwiches. True, it is not allowed to use jelly as a filling for pies, muffins, croissants and other flour products, because it spills when heated.
What is needed to make jelly
You can make jelly from virtually all berries, fruits and even some vegetables.
Berries, fruits or vegetables
To make jelly, it is better to take berries and fruits that are rich in pectin substances: black currants, quince and apples (especially sour ones), lingonberries and cranberries, gooseberries and blackberries, also grapes, red currants and medlar. In addition, a large percentage of pectin is contained in the peel of all citrus fruits. Indescribably tasty and beautiful jelly can be made from exotic fruits: kiwi, tangerines, oranges and grapefruits.
To make jelly, it is better to use berries and fruits rich in pectin substances.
When using fruits and berries with low pectin content: peaches, apricots, blueberries, plums, cherries, cherries, pears, strawberries, wild strawberries, raspberries and others, you need to add gelling agents.
To make jelly, from time to time they take a number of types of fruits or berries. For example, they make it from the consistency of juices: apple-grape, gooseberry-raspberry, apricot-orange, and so on.
In addition, an incredibly tasty jelly comes from the juice of vegetables (bell peppers and chili peppers, carrots, beets) and even herbaceous plants (rhubarb, mint, parsley, dill and others).
Sugar
On average, 800 g - 1 kg of sugar is added to 1 liter of juice. The amount of sugar added depends on how much pectin is contained in the juice - the more there is, the less sugar needs to be added.
The more pectin in the fruit, the less sugar is added
But this does not mean that, for example, not enough sugar can be added to quince, which contains a lot of pectin. Although such jelly will harden, it will not last long. Therefore, you should not deviate from the accepted norm of 700-800 g, except for types prepared with different gelling substances. The amount of sugar added to them may vary; sometimes they don’t add it at all.
It is used to dilute thick juice mixture (from peaches, apricots, plums, kiwi and others).
Thick juices are diluted with water
When adding water, the main thing is not to overdo it, otherwise the jelly will not be able to thicken.
What else is added to jelly?
Pectin - as a gelling agent if there is not enough of it in the fruit. So, for 1 kg of fruit you will need 5-15 g of dry pectin. Before adding to the jelly, it is completely dissolved in water.
Fundamentally : when heated for a long time, pectin loses its gelling characteristics, so the solution is poured into the jelly 1-2 minutes before the end of cooking.
If you don’t have pectin on hand, you can change it. For this purpose, agar-agar (9-13 g per 1 liter of juice), gelling mixture “ zhelfix ” or regular gelatin , which requires about 2-3% of the weight of the fruit, are excellent. Just like pectin, gelatin is completely dissolved in a small amount of water and added to the jelly 5 minutes before the end of cooking, mixed well.
If desired, add: spices, coffee, cocoa, essences, citrus peels, herbs - as aromatic additives; acids - so that the jelly hardens faster, and to give the taste a special piquancy.
How to prepare jelly
Regardless of what will become the basis of your jelly - berries, fruits or vegetables, they need to be washed well and squeezed out the juice.
How to prepare jelly
Then, in accordance with most recipes (but not necessarily), the juice is filtered through gauze or a flannel bag folded in several layers, sugar, gelling agents (as necessary), and a little water are added. Cook over a leisurely (from time to time - medium, less often - high) heat until cooked, carefully stirring and skimming off the foam.
How to know when the jelly is ready
The readiness of jelly can be determined by several methods. So, it’s time to put it in jars if:
- it decreased in volume by approximately 2-2.5 times;
- on its surface no longer small bubbles form, as at first, but huge bubbles;
- the foam does not appear as intensely as at the beginning of cooking, and does not spread over the entire surface of the jelly, but collects in the center;
- a spoon lowered into it is covered with an even layer of jelly, which very slowly flows down it;
- a drop of jelly solidifies on a cool saucer rather than spreading over its surface.
It is even easier to realize how successful the preparation is: if the jelly comes out with a glassy sheen and the same color as the fruits from which it is prepared, the property is excellent.
The finished jelly (without removing the container in which it is cooked from the heat) is quickly distributed into sterilized jars, rolled up with lids, allowed to cool and stored literally in the same way as any jam.
Fundamentally: it is better to cook jelly in a large basin with low sides (it boils faster) or in a low, wide saucepan with a thick bottom. In enamel dishes with a narrow bottom it may burn.
How to prepare “live” jelly
You can create jelly without boiling - using the cool method. Producing this way will preserve all the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and useful substances; the product will be much healthier than boiled, which is why jelly prepared in this way is called “{living}”.
You can create jelly without boiling
To prepare jelly using the cool method, add sugar to the already squeezed and filtered juice, add spices or essence if desired, and stir well. After the sugar has completely dissolved, the jelly is left for some time. Then the resulting foam is removed and poured into jars. Store in the refrigerator.
To make the preparation process easier, more convenient and safer, it is worth acquiring irreplaceable assistants - sterilizers, jar grips, drain covers and other useful devices. View a selection of products for preparations.