The easiest way to make fruit jelly is to buy the finished mixture in the store and do everything according to the instructions on the package, but there will be no benefit from such a treat. It will be much tastier and healthier to cook this dessert from natural fruits and berries, and there are plenty of ways to do this: from juice, fruit puree, frozen berries or jam.

Gelatin & Juice Fruit Jelly

The simplest and most affordable jelly recipe is prepared on juice and gelatin. Juice for this dessert can be chosen absolutely any, but always without pulp. You can combine jelly from multi-colored juices in one serving, then the delicacy will turn out not only tasty and healthy, but also quite beautiful and original.

The proportions of juice and gelatin for this variant of fruit jelly will be as follows:

  • 400 ml of fruit or berry juice without pulp;
  • 20 g of instant gelatin.

Recipe step by step:

  1. Pour granules of instant gelatin into the juice and allow them to absorb a little moisture, about a quarter of an hour. If you use plain and sheet gelatin for jelly, you need to be guided by the proportions indicated on the package. Sheet gelatin is soaked in water, and then squeezed and put into juice.
  2. Next, send the juice with gelatin to the fire and warm until all gelling granules are completely dissolved, but do not heat the juice above 50-55 degrees.
  3. Strain the resulting hot liquid through a fine strainer, pour into prepared molds and send to the refrigerator to solidify.

You can make fruit jelly from juice a more interesting dessert by just putting a few berries of cherries, currants, strawberries or others on the bottom.

With agar

Jelly on agar agar differs both in structure and in the process of preparation from dessert with gelatin.Gelatin turns the liquid base into an elastic and stretching mass, and agar-agar into a dense gelatinous, but fragile substance.

To prepare fruit jelly on agar, you need to take:

  • 500 ml of fruit juice;
  • 10 g of agar-agar;
  • sugar to taste.

Workpiece sequence:

  1. Agar-agar in a small container, pour a small amount of juice and leave for a couple of hours so that it is saturated with moisture.
  2. Put the remaining juice in a suitable refractory container on a fire and bring to a boil. If desired, the fruit base can be sweetened with a couple of spoons of sugar.
  3. Pour soaked agar-agar into boiling juice and stir for five minutes after boiling again, so that the gelling properties of the powder can be fully revealed.

Jelly on agar agar is hot poured into molds and allowed to solidify at room temperature. For further storage, the dessert is cleaned in the refrigerator, having previously tightened its surface with cling film, which will prevent the evaporation of water from the finished product.

From frozen berries

A blank of frozen berries can easily be turned into a delicious summer dessert.

For such a transformation, the following ingredients will be needed:

  • 300 g of frozen berries;
  • 50 g or as sugar;
  • 30 ml of lemon juice;
  • 20 g of gelatin;
  • 100 ml of water.

Working process:

  1. Leave the berries at room temperature so that they thaw completely. After that, beat them in a blender until a smoothie is pure, which can be passed through a fine sieve to get rid of the bones.
  2. Combine the prepared berry base with lemon juice and sugar, adjusting its amount according to your preferences. The taste of berry puree should be saturated, since gelatin dissolved in water will still be added to it.
  3. Pour gelatin with water at room temperature and leave it for the time specified in the cooking instructions on the package. Warm the mixture until the gelatin granules dissolve, then pour the dissolved gelatin through a fine strainer into the berry base, stir and distribute it on the tins.

If you cook such a jelly from currants, then the amount of gelatin can be reduced by 5 g, since this berry is rich in another natural thickener - pectin. And in gelatin from cherry, gelatin should be put 5 g more due to the low content of pectin.

Mashed Jelly

From ready-made fruit puree (for example, for baby food) or cooked on your own, you can prepare a dessert as gentle as clouds. The calorific value of such a treat is not great in comparison with other sweets - 113.2 kcal / 100 g of the finished product.

Products that will be needed during the cooking process:

  • 300 g ripe strawberries;
  • 60 g of powdered sugar;
  • 20 g of instant gelatin.

Algorithm of actions:

  1. Wash, dry and mashed strawberries with a blender. Separate the bones from the finished substance by pushing it through a sieve.
  2. Mix puree with powdered sugar. It is preferable to use than sugar, because it dissolves faster.
  3. Add gelatin to the sweetened fruit base, and when it is saturated with a little moisture, warm everything, not allowing boiling, until a homogeneous consistency.
  4. Remove the mashed potatoes from the heat, cool slightly and beat with a mixer. Transfer the dessert into a mold and let it completely freeze in the refrigerator.

If this jelly is not served in a bowl, then it must be removed from the mold, cut into small cubes with a wet knife and roll in icing sugar.

How to make a delicious dessert with sour cream

From sour cream and fruit jelly, prepared on the basis of multi-colored fruit juices, it is easy to make a beautiful and healthy dessert that can replace a full breakfast for a child.

To prepare a jelly treat “Rainbow” or “Broken Glass”, you will need:

  • 375 g sour cream 20%;
  • 100 g of sugar;
  • 150 ml of orange juice;
  • 150 ml of kiwi juice;
  • 150 ml of cherry juice;
  • 25 g of gelatin.

How to make fruit jelly with sour cream:

  1. Pour fruit juices into separate glasses. Dissolve 5 g of gelatin in each of them, then warm the juice until the gelling substance is dissolved.Mix sour cream with sugar and the remaining 10 g of gelatin, heat this mixture over a fire until the sugar and gelatin are completely dissolved.
  2. For a rainbow dessert, sour cream and fruit jelly are poured into tall glass glasses, alternating layers. Each subsequent layer is poured only after the solidification of the previous one. So that the warm liquid does not make a hole in the previous layer, it is poured neatly over the knife.
  3. For broken glass, all three types of fruit jelly are sent to freeze in a refrigerator, then cut into small pieces of regular or irregular shape. The resulting fruit and berry glasses are mixed with sour cream jelly at room temperature, transferred to a suitable form and allowed to solidify.

At least the first, at least the second version of the dessert looks beautiful in portioned bowls, especially if, before serving, decorate it with several berries or fruit slices, of which fruit jelly is made.

Cooking from jam

How to make fruit jelly if you don’t have any fresh or frozen fruits or berries on hand? A jar of delicious homemade jam will help out. Well, if it is with whole berries, then they can decorate the dessert before serving.

The list and ratio of necessary products:

  • 500 ml of drinking water;
  • 250 ml of jam;
  • 100 g of sugar or a little less if the jam is very sweet;
  • 25 g of gelatin.

The sequence of actions:

  1. Pour gelatin 1/5 of the prescription amount of water. Allow it to swell well and then dissolve completely by heating on a stove or in a microwave.
  2. Stir the jam with the remaining water, try the resulting mixture and sweeten if necessary.
  3. Heat jam with water to 80 degrees, pour dissolved gelatin into it and mix. After that, pour the dessert in the molds and send it for freezing in the refrigerator for a period of 30 minutes to 4 hours, depending on the size of the form.

The original and beautiful form will turn into jelly if you pour it into curly silicone baking tins. To quickly remove it later, the molds need to be dipped for several minutes in hot water.

What fruits are best for making jelly

Fruit jelly can not be made from all fruits. This is due to substances called protease enzymes. They prevent the manifestation of the gelling properties of gelatin. There are many of them in such exotic fruits as pineapple, kiwi, banana, melon and papaya.

But there is good news: high temperatures destroy these enzymes, and even from these fruits it becomes possible to make delicious fruit jelly. Therefore, mashed potatoes or juice used as a base should be boiled for a couple of minutes, and scalded with fruit slices with boiling water. You can also use “unsuitable” fruits for jelly, along with others, such as pineapple and persimmon.

In general, all other fruits and berries are great for jelly. It should only be noted that fruits with acidity usually contain a sufficient amount of pectin (for example, cranberries, currants or apples), so the amount of gelatin for desserts based on them can be reduced, and the amount of sugar will have to be increased.

In the end, it is worth giving another tip regarding the preparation of jelly from very sweet fruits and berries. The addition of a small amount of fresh lemon juice will help to avoid the sugaryness of the finished dessert. It will not only balance the sweetness, but also make the dish refreshing.

Similar:More from the author: