How to create jelly from gelatin: recipes for making berries and fruits at home

Hello, friends! I love making and eating gelatin jelly, oh well, the summer season has arrived and you can often pamper yourself and prepare it from various new berries. Yesterday I had strawberry at home. Everything is very simple, fast and understandable, even a child can manage it. But, to be honest, I myself constantly turn to the Internet for help in order to remember the recipe and all the proportions of the goods.

So it’s time to put everything into one post on my own blog, and at the same time I’ll publish other options for making jelly at home, which can be created in the winter season.

How to make strawberry jelly with gelatin at home

I love strawberries in all their forms and creating cakes. I enjoyed making jelly from it. Besides, this is a healthy dish.

I like it when there are whole berries in the jelly. I’ll tell you about this manufacturing method using my own example.

The recipe is easy to remember, we will need:

300 g strawberries
3 spoons of sugar
350 ml water
10-15 g gelatin.

From this amount I got three bowls of jelly.

Before doing this, I soak the berries along with the petioles in cool water, so the sand from them will soak and settle to the bottom.

Then I tear off the leaves and wash them under the tap.

Pour a tablespoon of gelatin into 50 grams of cool water and leave until it swells.

Pour sugar into the remaining amount of water (300 ml) and bring to a boil on the stove. You adjust the sweetness to your own taste, for me it turned out evenly, not cloying, just right.

And when the syrup already boils, add strawberries to it, boil for 1-2 minutes, not more. We need the berries to release juice, but not boil over.

Now remove from the stove and leave it alone for 10 minutes.

During this period of time, the gelatin has reached a suitable state, we lower it into our strawberry broth and stir well so that it dissolves.

With this our brew is ready.

The last step is to pour it into molds or bowls. First, scoop up the berries with a spoon and put them in a bowl, then strain the syrup into them through a strainer or cheesecloth.

Let it cool to room temperature and put it in the refrigerator.

After 1.5 hours the jelly had already set. She showed in the photo that it no longer flows out of the container.

Let's enjoy this delicious treat!

Using the same principle, you can make jelly from other berries, both new and frozen.

Cherry jelly with gelatin: recipe with sour cream and milk

Now let’s complicate the task and prepare a delicious and wonderful cherry dessert, in Italian: panna cotta. By the way, it is also very filling, because in addition to the berries, sour cream and milk are also used.

pitted cherries – 600 g
sugar – 400 g
cognac – 50 ml
rapidly dissolving gelatin – 75 g
water – 100 ml
milk – 900 ml
sour cream – 400 g.

As you saw, the recipe contains alcohol (you can change it to a different type), it improves the taste of cherries. And it is recommended to use it to make any kind of cherry jelly. But if the dish is created for children, then, naturally, you will have to remove it.

Take milk and sour cream of any fat content, it doesn’t matter.

Wash the berries and remove the seeds. Set aside a few for decoration.

Grind them together with sugar (200 g) and cognac into a puree in a blender.

Pour the resulting mixture into a separate container and add gelatin prepared according to instructions (50g).

When stirring, foam appears that needs to be collected, otherwise the product will not look great in a glass.

The cherry preparation must be poured into glasses, holding them at an angle. For durability, place under their apple halves or a roll of cardboard towel, or in general any object against which they will rest.

Place everything in the refrigerator for one hour.

Meanwhile, prepare the milk filling. Combine milk, sour cream, remaining sugar and 25 g of already melted gelatin.

Place the mixture on the stove and let it boil, always stirring so as not to burn.

When the milk has cooled to room temperature, you can fill the glasses with the already frozen cherry jelly.

If desired, you can create several multi-colored layers, each time changing the angle of the container.

Decorate the finished jelly with a cherry and a mint leaf.

Recipe for making jam jelly

When there are no new berries, you can completely make jelly from jam. Take what you have: strawberry, cherry, black cherry, currant. Perfect if it contains whole berries (without seeds).

And the highlight, which will create a wonderful taste, will again be the wine.

jam – 1 glass
sugar – ½ tbsp.
gelatin – 20 g
reddish wine – 2 tbsp. spoons
water.

Prepare the gelatin: add 2/3 cup of cool water to the powder and set aside for an hour.

Pour 2.5 cups of hot boiled water into the jam and pour in the sugar, mix and strain.

Let the mixture boil and dissolve the swollen gelatin in it. After this, add wine and remove to slabs.

Place the berries from the jam into the molds and pour in our syrup.

After hardening in the refrigerator, you can put the jelly on plates. To make it easier to create, dip the mold in hot water for a second.

How to make jelly at home from compote with frozen berries

Now let's look at all aspects of making jelly from frozen berries. At the moment, almost everyone prepares them this way for the winter, and you can buy them in the store.

So, take a cup of berries, defrost them, add sugar (3-4 teaspoons) and add cognac (3-4 teaspoons). Cover with a plate and let it brew.

Juice jelly

Well, the most common jelly recipe is made from juice and gelatin. Mixed and done!

You can take any kind of juice: it comes out very beautifully and appetizingly from orange or lemon, such a colorful sunny dish comes out.

Also experiment with different types and colors by making a multi-layer dessert.

For 1 liter of juice you need to take 15 grams of gelatin.

Pour the dry powder directly into the juice and let it swell. And then put it on the stove and, stirring constantly, bring it to a boil.

You can cool a little and pour into cups and molds.

This is the beauty that comes out after keeping it in the refrigerator for 2-4 hours.

Fruit jelly cake with gelatin

And our next favorite delicacy, which we almost always make for the new year and especially for children's parties. Fruit jelly can be created both in portioned bowls and in the form of a cake.

Any fruit is suitable for it, not necessarily very exotic ones, but any ordinary ones that you have at home. Their number is random, but there is no need to overdo it. Watch the recipe in this video.

Try making gelatin jelly at home using different methods using these recipes, experiment by combining fruits and berries, adding sour cream, making beautiful layers.

Berry-fruit jelly

Jelly is a great refreshing treat! Served in tartlets and topped with fruits, nuts, berries or cream, the dessert turns into a real delicacy. Gelatin gives the jelly its special appearance and texture. Dust-like gelatin was invented by engineer Peter Cooper from America, but he failed to popularize the product. Pearl B. Waite turned out to be the most enterprising and patented the invention, but there were not many people who even wanted to test the colorful, persistent substance; in desperation, he sold the patent to his own friend. The new owner, with the help of radio advertising, books with 2,200 methods for introducing gelatin, illustrations from famous artists and master classes on how to quickly prepare a delicious dessert, managed to achieve success in sales. Only in 1950, 95 years after its invention, the product became truly necessary.

Recipes in the collection: 17

St. ginger root
6 cm lemon st.
1/2 pcs. green tea (I have jasmine) 1 tsp.
sugar 1.5 tsp
water 1 tbsp + 1/4 tbsp.
gelatin 2.5 tsp.

azzurro07

27 February 2012, 15:14

milk (coconut milk) 150 ml.,
cream 20% 100 ml.,
snow-white chocolate 50 g.
gelatin 7 gr.

sweeta1

05 March 2015, 14:44

for 4 pcs.
70 gr.
snow-white chocolate 300 gr.
frozen cranberries 100 ml.
water 10 gr.
gelatin 100 gr. Sahara

lil-8888

10 February 2014, 23:09

apple - 1 pc.
cherry - 15 pcs.
mint (leaves) - 6 pcs.
gelatin - 2 tbsp.
sugar - 100 g
water - 500 ml.

olga

July 11, 2015, 11:19

banana-90 g
sugar-3 tbsp.
sour cream-40 g
transparent jelly haas-1 bag of
jelly with strawberry flavor haas-25g
hot boiled water (for jelly)-125 ml.

Ma17rina

October 17, 2014, 10:25

pear – 2 pcs
sugar – 100 g
water – 400 ml.
turmeric – 1 tbsp.
haas jelly – 2 sachets

Tamara Shepeleva

October 14, 2014, 10:31 pm

orange – 2 pcs.
milk – 450 ml.
sugar – 200 g
vanilla sugar – 8 g
gelatin – 20 g
water – 400 ml.

Zhanna

October 20, 2014, 01:50

1 kg.
apples 600 ml.
apple juice (not store bought) a large bunch of mint
2 tbsp lemon juice
2-3 tbsp limoncello or vodka
zhelfix

Allenka(alarm clock)

14 October 2013, 14:01

dough:
– oatmeal – 70 gr.
– wheat flour – 170 gr.
– butter – 80 gr.
– vanilla sugar – 1 sachet
– sugar – 120 gr.

Tatiana

03 March 2015, 15:44

jelly:
freshly squeezed juice (orange) - 300 ml.
sugar - 30 gr.
gelatin (instant) - 6 g.
chocolate mousse:
milk - 70 ml.

diana1616

21 September 2014, 07:10

for 2 servings:
raspberries – 2 tbsp.
gelatin – 1 tbsp.
sugar – 1/2 tbsp.
mistral lemon juice – 1/2 lemon
juice (any kind) – 3-4 tbsp.

Solnce

July 18, 2013, 11:01 pm

pumpkin-360 g.
water-200 ml.
honey-1 tbsp.
with a slide. Strawberry jelly - 1 sachet (80 g).
form for filling.
cling film to the bottom of the mold.

Tatjana

15 February 2015, 18:33

thick yogurt (without additives) – 200 ml.
milk – 200 ml.
gelatin – 25 g
sugar (regular) – 2 tbsp.
water – 5 tbsp.
lemon (zest and juice) – 0.5 pcs.

Iren_D

12 January 2015, 17:34

fruit jelly:
grapes – 1-2 handfuls
strawberry jelly haas – 0.5 pack
water – 100 ml.
milk jelly:
milk – 100 ml.

Tatiana M.

15 October 2014, 21:57

drink 220 g (I have 2.5%)
prunes 30 g
walnuts 15 g
maple syrup 1.5 tsp
freshly brewed dark tea 50 ml.
black raisins 20 g.

sunflower007

April 25, 2014, 10:17

orange juice-500 ml.
jelly for cake “Haas” - 1 sachet
sweetener (I used strawberry jam) - 3-4 tbsp.

Maria

October 13, 2014, 11:49

175 ml.
squeezed orange juice (I have 3 oranges) 1.5 tsp with a slide of gelatin
25 g.
sugar zest from 12 oranges
1 tbsp liqueur (if for adults, then half a tsp more gelatin)
150 ml. cream (I use 20%)

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, you can add little sugar 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 much 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. , 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 needed), 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.

Gelatin jelly is a light and delicious dessert!

Juice jelly

The recipe for this delicious dessert consists of:

oka (whichever one you like),
Sahara,
water 100 ml.
1 packet of gelatin.

Manufacturing method

First, to prepare the jelly, you need to soak the gelatin in water for 30 minutes. Then put on fire and heat until completely dissolved. Stir frequently, but do not bring to a boil.

Remove from heat, slowly pour in the juice, stirring immediately (so that there are no lumps). Pour our jelly into molds and let cool. Bon appetit!

Gelatin jelly with added juice and fruit

Ingredients:

15 g gelatin,
0.5l. juice,
sugar
chopped fruits (whole ones are fine).

Making recipe:

Pour gelatin with water (room temperature) and leave for half an hour. The proportions are indicated on the package; it is important to follow them.
Place the pan with the juice on the fire. When it boils, pour in the gelatin, stirring constantly (until completely dissolved).
Place fruit on the bottom of the molds and fill with gelatin (as shown in the photo). Place in the refrigerator for an hour. The jelly is ready!

Jelly made from juice is very tasty, but at the same time does not contain many calories. And this is important for those who watch their own figure! Well, it’s not difficult to prepare.

Gelatin jelly with yogurt added

It is very convenient to prepare jelly with the addition of yogurt, because it already has both taste and color. Even a child can prepare this recipe at home.

Ingredients:

250 ml. drinking yogurt (cherry);
250 ml. drinking yogurt (vanilla);
40 g gelatin;
0.5l. water;
3h. spoons of honey.

To prepare jelly with the addition of yogurt, you need:

Dilute gelatin in water according to the directions indicated on the package. Let it cool down.
Pour the purchased amount of gelatin moderately into bowls.
Pour the yogurt from the packages into different containers so as not to mix the colors.
Add honey in proportions - 3 teaspoons per 0.5 liter. yogurt.
Pour gelatin over the yogurt and mix thoroughly.
Prepare the molds. We fill them in layers, alternating colors.
Place in the refrigerator for half an hour, after each layer.
Yogurt jelly with added gelatin - ready. You can serve it to the table!

Curd jelly with gelatin

The usefulness of cottage cheese is irrefutable, and if you add fruit to it, it’s a real storehouse of vitamins. In connection with this, I would like to offer an excellent recipe that anyone can prepare at home.

And so, we will need:

200 gr. Cottage cheese;
3 tbsp. spoons of sugar;
2 tbsp. spoons of gelatin;
0.5 glasses of milk;
Berries or fruits (whatever you like).

The recipe is quite simple and won’t take much time:

First, prepare the gelatin. Pour the contents of the pack into a deep plate, pour in hot milk and whisk with a whisk (so that there are no lumps).
Add half the mass of prepared gelatin to the berries or fruits and mix. Add sugar and mix again.
Pour the remaining gelatin into the cottage cheese and beat for a couple of minutes.
Place the berries with gelatin in a large glass or bowl and place in the refrigerator. Later we add cottage cheese and put it back in the refrigerator.
The curd jelly is almost ready. If you wish, you can also decorate the top of the jelly with berries.

As you and I have seen, curd jelly is really an easy recipe, can be prepared quickly and will fit on any table!

Savory jam with zhelfix

A good help in making jam at home is zhelfix (this is a thickener on a natural base, which is used for making jelly, jam, preserves, etc.). A huge advantage is that thanks to this product there is no need to sterilize the jars, which saves a lot of time.

Ingredients for jam with jellyfix:

Strawberries (or other fruit, but without adding yogurt) – 1 kg;
Sugar – 500 gr;
Zhelfix – 1 sachet (2 in 1).

Method for making jam with jellyfix:

Sort the strawberries and wash under running water. Place in an enamel container and use a blender to puree.
Mix sugar with jellyfix and add to strawberries. Mix everything together and put on fire. While cooking the jam (3-5 minutes), stir constantly.
When the jam has been made, we pour it into sterile jars and seal it.

Make yourself and your loved ones happy this winter!

Gelatin jelly with juice

To prepare this excellent dessert at home, it will take you no more than an hour. Everything is very simple, but the main thing is delicious!

For this sweetness, we will need:

3 glasses of any juice;
1.5 teaspoons sugar
30 g gelatin.

This recipe makes 4-5 servings.

Making jelly from juice is simple:

Mix the juice with gelatin and leave for an hour.
After the gelatin has swollen, add a spoonful of sugar and put on fire. During cooking, you need to constantly stir with a wooden spoon. Do not bring to a boil under any circumstances!
Remove from heat and pour into large bowls. It will be great if you add the whole fruit to the juice jelly (you can add it to the bottom, or you can decorate it on top).

Bon appetit!