Compote jelly

Compote jelly

Recipes: 10

for 2 braids
250 ml.
clear juice, concentrated compote (I have apricot compote) 15g gelatin
3 tbsp.
coffee sugar mistral a handful of berries
mint leaves

11688
• 18
• 22

lil-8888

• July 23, 2013, 10:56

for drinks:
“tarragon”
100 gr.
tarragon leaves (tarragon) 1 pc.
lime 50 gr.
sugar 1.5 l. water

11069
• 25
• 19

lira_s

• 09 July 2013, 23:26

1 tbsp.
(with top) hibiscus tea 250 ml.
boiling water 1 tsp.
(with top) gelatin 4 tbsp.
fresh water at room temperature blackberries (any berries)
honey/sugar

13596
• 23
• 38

curlypate

• 19 April 2011, 14:55

1 tbsp.
orange juice juice of 1.5 lemons (1 “sour” is enough)
2 tbsp.
water 3/4 tbsp.
sugar 2 bags of orange jelly (170 g consistency with sugar - per 1 liter of water)
400 ml. sour cream (15-18% fat content)

8610
• 15
• 33

yulli

• 24 August 2010, 21:33

per 100 gr.
cherries: 3 tbsp.
sugar, 2.5 tbsp.
water 20 gr. gelatin.

5075
• 7
• 20

corona28

• 06 July 2009, 20:49

compote or juice (in this case I took plum compote) 200 ml.
milk 200 ml.
gelatin 4 tbsp
cool boiled water 1 tbsp.
sugar
vanilla sugar 1 tsp.

5657
• 10
• 27

fialochka

• May 25, 2009, 10:38 pm

dark currants – 2 tbsp.
gelatin – 1 tbsp.
sugar – 1/2 tbsp.
lemon juice – 1/2 lemon
reddish dessert wine – 3-4 tbsp.

6939
• 13
• 45

irina***

• 04 April 2009, 02:03

cherries – 300 g
low-fat yogurt – 400 g
sugar
gelatin – 1 tbsp.
/ 200 gr. mint juice

11841
• 35
• 53

nira60

• 19 June 2008, 02:20

30 gr. gelatin 200 ml. various juices/drinks 6 eggs sugar

11365
• 13
• 44

katerinka.kz

• 16 May 2008, 18:55

gelatin
milk
vanillin
you can take arbitrary fillers, these can be natural juices, syrups or ready-made concentrates; I used ready-made jelly packets, I prepared the milk layer without the help of others.

24931
• 31
• 61

ats2230 309 05

• 16 January 2008, 19:51

Nina and Ulyana Tarasova “And we have cookies!”

Compote jelly

What could be easier than making jelly from compote? A minimum of trouble - and the delicate delicacy is ready!

Prepare the ingredients required for the compote jelly recipe.

How to make jelly from compote:

Soak the gelatin in cool water until it swells. Add to boiled water and dissolve while heating. To do this, place the gelatin dissolved in water in a saucepan, pour hot water into the saucepan, place the saucepan with water on low heat and heat until the gelatin is completely dissolved.

Heat the compote (filling only, no fruit). Add citric acid.

Add sugar. Bring to a boil, but do not boil. Pour in the dissolved gelatin.

Place the fruits or berries from the compote into a large mold or portioned molds.

Cool the compote with gelatin, pour over the fruits placed in the mold and place in the refrigerator until hardened (3-4 hours).

Jelly from canned compote is ready.
Bon appetit!

7

And what a jar of compote. Three-liter?

Thank you, Maria, for seeing the incorrectness. Corrected.

what to take is written here how to create no

Will it literally work? Otherwise, in other recipes, for 0.5 liters of compote, a tablespoon of gelatin is used.

There's literally not enough gelatin. You need at least 50 grams per liter.

Read the amount of gelatin on the package. It depends on the company

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Homemade compote jelly

Jelly is a light, low-calorie dessert. You can order it in a cafe, purchase it in a store in the form of a ready-made dry powder with added flavors, or you can prepare it yourself in your kitchen. This delicacy comes in a variety of flavors. The indispensable basis of the dish is gelatin. But the {filling} can be very different: berries, fruits, cottage cheese, milk, coffee, jam, aromatic herbs, chocolate, sour cream, yogurt - whatever your imagination desires.

From time to time, alcoholic drinks are added to the jelly: rum, absinthe, cognac. As a powder you can use sweet powder, vanilla sugar, cocoa, grated nuts, cinnamon. Classic decorations include whipped cream or frozen berries, but you can show your imagination in choosing the decor according to your mood and occasion. You can combine a number of types of this jelly in one container. And if it is transparent, it will amuse everyone with its fancy color transitions. For homemade jelly, it is recommended to use tea, juice or compote, which will make it very healthy and rich.

Homemade compote jelly is a dish that will take you back to childhood, leaving the aftertaste of summer in your mouth. It is prepared very simply, but it turns out unusually solemn and looks beautiful on any table. The compote jelly recipe that we are about to prepare will make it one of your favorite desserts, featuring a special vitamin composition. After all, the currants that we add to it are very good for health.

• water – 100 ml;
• compote – 750-800 ml;
• gelatin – 2 tbsp. spoons;
• berries - optional (in our case - currants).

How to make homemade jelly from compote:

In an enamel or glass container, bring water to a boil and let it cool so that the temperature does not exceed 90 degrees. Then add gelatin evenly, stirring it thoroughly so that it is completely dissolved, without leaving lumps or settling to the bottom. Leave the solution for 10 minutes, and then stir well again.

Cook berry or fruit compote. It's better to prepare it in advance. Adjust the concentration based on your own preferences. Remember, the taste of the jelly depends on how rich and sweet it is.

After making sure that the gelatin has completely dissolved, slowly pour the purchased solution into the compote, stirring it constantly.

Using a ladle, pour the compote with gelatin into containers. Usually they use transparent bowls or glasses, because the finished jelly looks bright and bright, but you can use any kind of dishes: cups, glasses, rosettes.

Wash and peel the currants.
It is better to choose whole and ripe berries for adding to the jelly. Add currants to each portion of jelly poured into cups in any quantity that is suitable for you.

Jelly is a dessert that needs to be cooled before use so that it hardens. Therefore, put the cups with the product in the refrigerator and leave for 30-40 minutes.

When serving jelly from compote and gelatin to the table, you can decorate it with a mint leaf or whipped cream. If you present jelly as a dessert at festive events, you can stick an “umbrella” or other decor into it. This delicacy will decorate any formal table, because it always looks elegant and appetizing.

With respect, Evgenia Khonovets.
Step-by-step recipe with photos especially for the Well-Fed Family website.

Ordinary recipes for jelly from compote or jam with berries and fruits

Do you understand that natural ingredients such as agar-agar and pectin are used as modern gelling agents, along with gelatin, in cooking! By the way, some natural food additives will make your jelly dessert even tastier! For example, a spoonful of fresh lemon juice or natural dry reddish or snow-white wine is suitable for this.

But when choosing decorations for jelly, you can give a flight of culinary imagination and use caramel, nuts, biscuit crumbs, sesame seeds, walnuts, dried fruits, candied fruits to decorate the jelly; whipped cream, grated chocolate; confiture, jam, suitable preserves and the freshest fruits or berries. Don't forget about the mint leaves.

Fruit and berry compote jelly recipe

All housewives usually roll up summer compotes for future use under a hard lid, especially if there is a surplus of new berries and fruits in the house. This is not only a pleasant drink, but also a material for winter and spring jelly, which is practically easy to prepare - you just need desire and time.

If you use whipped cream as a jelly decoration, and also sprinkle it with grated chocolate, then this dessert will become a festive treat for both children and adults. What is the recipe for jelly made from fruit and berry compote, let's get to know it!

• compote - 500 ml;
• gelatin - 15 grams;
• sweet sand - to taste.

Compote jelly is prepared according to my mother’s recipe as follows:

1. Half an hour before making compote jelly, mix and soak the required amount of gelatin in a small amount of compote taken from the recipe 500 ml.
2. Bring the remaining compote to a boil in a suitable container and remove from heat. While the gelatin is swelling, the compote has cooled down a little.
3. All that remains is to add the swollen gelatin into the still warm compote, stir until it is completely dissolved and pour into molds or cups prepared in advance.
4. First, cool completely at room temperature, then cool in the refrigerator.

You can serve the dessert without any decorations, but naturally, jelly, topped with just thick cream sprinkled with caramel nuts, for example, is more beautiful.

The usual recipe for jelly from freshly squeezed fruit and berry juice

The attractiveness of this jelly is that it can be prepared even for young children, because the freshest natural juice is squeezed out and only natural products are added to its composition - no dyes or artificial flavors, with a low sugar content. This jelly can also be prepared using agar-agar or pectin instead of gelatin.

• any fruit or berry juice - 300 ml;
• drinking water - 100 ml;
• sweet sand - to taste;
• gelatin - 15 grams.

According to the usual recipe, prepare jelly from freshly squeezed fruit and berry juice as follows:

1. Soak the gelatin in 100 milliliters of water to swell half an hour before making the jelly.
2. While the gelatin is swelling, bring the prepared fresh juice to a boil, remove it from the heat, cool briefly and evenly add the prepared gelatin into it while stirring, stirring until it is completely dissolved.
3. Pour warm jelly into the prepared molds, cool it naturally and cool it in the refrigerator.

Serving this jelly topped or without any decoration, for example, sprinkled with sweet sand, is a matter of your taste.

Homemade jam jelly recipe

What’s easier if there is some kind of jam in the pantry at home, and besides, it’s in excess. Liquid jam made from small berries is better, the jelly from which can be stored in the refrigerator for up to 3 days.

• liquid jam - 200 grams;
• drinking water - 400 ml;
• gelatin - 20 grams;
• sweet sand - to taste.

According to a family recipe, jam jelly is prepared as follows:

1. Soak the jelly in water for 30 minutes.
2. Pour jam, hot water, add sugar into a suitable saucepan while stirring, place it on the fire and bring to a boil.
3. Let the contents of the pan cool slightly and pour the swollen gelatin into it while stirring, which should dissolve completely without lumps.

Pour the cooled jelly into molds prepared in advance and cool it completely in the refrigerator (you can pour liquid jelly into glasses and glasses, at your discretion).

Homemade cherry jam jelly recipe

Cherry jam jelly comes out beautiful, wonderfully fragrant, and it’s easy to prepare even at home, because you can simply separate the berries from the syrup. Cherry jam with pits is more fragrant than without pits, but it is better not to add such berries to jelly.

• cherry jam = 0.5 liters;
• drinking water - 1 glass;
• gelatin - 15 grams;
• sweet sand - to taste.

Prepare cherry jam jelly according to a home recipe as follows:

1. Start by soaking the gelatin for 30 minutes.
2. Separate the cherry jam from the syrup, pour it into a suitable saucepan, pour in water and swollen gelatin. Stir everything until the gelatin is completely dissolved.
3. Pour the jelly into the prepared molds and cool first at room temperature and then in the refrigerator.

You can decorate the jelly dessert according to your own preference or the way your guests adore it.

Summer fruit jelly recipe

Summer is rich in a variety of ripe fruits, by cutting them into pieces and adding ripe strawberries or raspberries for a catchy ruby ​​color and bouquet of aromas, you can quickly prepare a very tasty jelly to enrich your home dessert menu, which is especially adored by children of any age.

• apricots - 4-5 pieces;
• apples - 1 piece;
• raspberries - 100 grams;
• drinking water - 2 glasses;
• gelatin - 15 grams;
• sugar - to taste.

Prepare fruit jelly according to a summer recipe as follows:

1. Soak gelatin in a small volume of water for half an hour.
2. Prepare the fruit: wash, remove pits from apricots, cut into pieces and grind in a blender; Sort out the raspberries and chop them too.
3. Place the fruit and berry mixture in a saucepan, add the appropriate amount of sweet sand, pour in water - 1.5 cups - and, stirring constantly to avoid burning, bring the mass to a boil and remove from heat.
4. After cooling slightly to 50 degrees, add the swollen gelatin and stir until the gelatin is completely dissolved.
5. All that remains is to spread the gelatin into the molds and cool completely in the refrigerator for at least 4-5 hours.

You can decorate such a dessert when serving it, so that the fruits or berries do not lose their attractiveness in the refrigerator.

Culinary tips for making jelly

In order to remove the jelly from the mold where it has frozen, as needed, you need to lower the mold with the jelly to the edges into very hot water for 30 seconds, then immediately turn it over onto a saucer or plate. It may be possible to grease the molds with deodorized vegetable oil before pouring the jelly mass, then the finished dessert, with a gentle shake, will slide out onto a suitable surface. In this case, the dessert should be decorated just before serving.

It is not recommended to prepare jelly in duralumin containers, in which it can change color and acquire an unnecessary iron taste. The perfect dishware would be a stainless steel container or brand new enamel cookware.