How to cook jelly for a person who does not have the slightest experience in creating such culinary delights? Jelly is an incredibly beautiful and delicious dessert, but spoiling it is quite simple. It is enough to confuse the proportions or incorrectly prepare the ingredients, so that instead of an elastic, smooth, shiny, beautiful sweet, you get a shapeless spreading mass. To make the treat right, it’s important to know some secrets.

How to Make Classic Gelatin Jelly

Jelly was prepared before gelatin was invented. An elastic, dense mixture was obtained by long boiling of natural un clarified juice with sugar. To get a product of proper quality, we chose berries and fruits with a high content of pectin: currants, gooseberries, cranberries, lingonberries, apples of sour varieties.
Gelatin made it easier for the housewives and greatly simplified the process. Now classic jelly can be obtained from any kind of juice, syrup, compote, carbonated drink, fruit drink or even milk. There is no longer a need to evaporate moisture for a long time and add a large amount of sugar.

The secret of beautiful jelly in properly prepared gelatin. It is important to read the instructions on the package, because the methods for its preparation may differ slightly from different manufacturers.

More often the recommendations look like this:

• Soak gelatin in cool clear water, use the proportion of a tablespoon of dry powder (or 15 g) per 100 ml of liquid.
• Stir and set aside for at least 40 minutes.
• Ready gelatin will look like a friable gel mass. There should not be free water in a glass.
• Now the crystals need to be dissolved: put the glass in a water bath, heat it to a temperature of 60 ° C, stir and remove from heat when the mass turns into a homogeneous, clear, liquid solution.
With warm gelatin, you can’t hesitate. It must immediately be poured into a prepared base. It can be one of the juices or drinks listed above. Mix gelatin with them in a ratio of 1 spoon to 2 cups of liquid.
Now pour the future jelly into molds or bowls and send to freeze in the refrigerator for at least 5 hours.
To get the jelly out of the silicone form, it is enough to mash it from all sides, and then topple the dish onto a plate. Ready dessert can be decorated with chocolate chips, confectionery powder or syrup. But it will be especially nice to eat it on a hot summer day with fresh berries.
The jelly contains a minimum of components, so the main emphasis should be on their quality and not replace one with another. Secondly, you should use the correct ratio and observe the mixing order. And then we get the very result that looks so tempting to us from the pictures.

Made from fruit juice

To prepare a refreshing sweetness, take two glasses of any clarified juice (400 - 500 ml) and 10 - 15 g of gelatin powder (tablespoon).
1. Pour 100 ml of base into a separate container. Add a tablespoon of thickener to it and set aside for 40-60 minutes.
2. Heat the water in a pan, bringing it almost to a boil, and remove from heat. Put in a hot liquid a glass with swollen gelatin and stir the crystals until they turn into a homogeneous solution.
3. Combine two glasses of juice with liquid gelatin, mix everything properly and pour into molds.
4. When the mass has completely cooled, remove it for 5 - 6 hours in the refrigerator.
5. After this time, fruit jelly is ready to delight with its refreshing taste.

Cooking from jam

If the house has a jar of fragrant homemade jam, then you can make a wonderful refreshing dessert from it.
1. Take a glass of sweet preparation (preferably liquid) with plenty of syrup. Remove berries or fruits from it, and dilute the remaining liquid with two glasses of water and put on fire.
2. Boil the mixture for 8 minutes. Let cool to 50 - 60ºС, add 25 g of instant gelatin to the stewpan and mix well with a spoon. Strain the solution through a sieve to remove grains of unswollen gelatin.
Put the berries or fruits left over from the jam into the molds and fill them with a gelatin mixture. The dish will be ready after 6 hours in the refrigerator.

Homemade Milk Jelly

There is nothing easier than making homemade jelly from milk. This dessert is easy to please both children and adults.
1. Pour gelatin (15 g) with cool water (100 ml).
2. After 40 - 50 minutes, dissolve it in the microwave or in a water bath.
3. In a separate stewpan, heat 400 ml of milk with 2 - 3 tbsp. tablespoons of sugar and 1 g of vanillin.
4. After the sugar has completely dissolved, remove the milk from the plate and pour gelatin into it with a thin stream.
5. Thoroughly mix the mixture and distribute it over the bowls.
After 3 to 4 hours, the jelly put in the refrigerator will be ready. It can be served by sprinkling coconut flakes on top.

Based on sour cream

Sour cream dessert is very light and tender. It quickly hardens and does not require long preparation.

1. Soak the gelatin powder in cool clear water at the rate of 1 tbsp. spoon on half a glass of liquid. Instant crystals swell in a quarter of an hour, ordinary gelatin will take 30 to 40 minutes.
2. Heat the container with the thickener in the microwave or pan with hot water until the mixture turns into a liquid mass.
3. Prepare the syrup: melt in a pan with a thick bottom half a glass of sugar with 2 tbsp. tablespoons of water.
4. Combine all components: 350 g of sour cream (it should be at room temperature), syrup and melted gelatin. Beat the mass with a hand whisk.
5.Put any berries (you can ice cream) at the bottom of the forms and pour them with sour cream mixture.
Put the sweets in the refrigerator. It can be tried in 1 - 2 hours.

How to make compote dessert

When the new season of harvesting is on the way, and the shelves are still filled with old stocks, make a delicious dessert out of them. Households will not be able to resist and quickly destroy all last year’s compotes.

The jelly is prepared, perhaps, in the fastest way. Only 2 cups of compote and 1.5 tablespoons of instant gelatin are needed for it.

We heat the base on the stove to 70 ° C and pour all the gelatin into it. Stir very carefully so that there are no lumps left, spill into glasses and when the compote finally cools down, hide it in the refrigerator.
In an hour we’ll get a delicious cool dessert from there. Jelly from compote is ready.

Curd jelly with gelatin

To prepare an airy cottage cheese delicacy, you will need half a glass of milk, sour cream and sugar, a small packet (10 g) of gelatin and a package (200 g) of cottage cheese or curd mass.
1. Pour gelatin with milk and leave for 30 - 40 minutes.
2. Mix sour cream, sugar and cottage cheese. Using a submersible blender, we turn them into a homogeneous mass.
3. When the gelatin swells, melt it on the stove.
4. Pour the mixture of milk and gelatin into the curd cream, stir everything with a whisk and pour into a beautiful bowl.
Put the dessert in the refrigerator and in 40 minutes you can try it.

Kefir Option

The taste of kefir jelly resembles the taste of ice cream, and therefore with such a dessert it is quite possible to replace the purchased sweetness. Its composition is completely natural, which means that the dish is suitable for the smallest sweet tooth.

1. As usual, prepare the gelatin. Take a pack and measure out a tablespoon of powder. Pour it with 100 ml of water, leave it to swell, and then heat it in the microwave for 20 to 30 seconds.
2. After the gelatin has dissolved, we will take care of the rest of the ingredients. Mix half a liter of kefir, half a glass of sour cream and 3 tablespoons of sugar. Optionally, you can also add a teaspoon of vanillin.
3. Pour gelatin into a bowl with all ingredients.
4. Beat the mixture with a mixer or electric whisk so that the sugar is completely dissolved and a large number of bubbles form.
5. After this, the mass can be poured into prepared forms and removed for 3 to 4 hours in the cold.
Gentle souffle is well decorated with mint leaves and fresh berries.

From strawberries

This truly summer and unusually fragrant dessert can be prepared year-round. Both fresh and frozen strawberries are suitable for him.
1. Berry in the amount of 300 g should, if necessary, be sorted, washed, dried and poured into a blender bowl. Add to it 3-4 tablespoons of sugar and a half cups of water. Beat until puree.
2. Pour the resulting mass into a saucepan and put on fire. When the strawberries begin to boil, it should immediately be removed from the stove.
3. In a slightly cooled mixture, we introduce 15 g (or one and a half tablespoons) of instant gelatin and mix everything until the lumps are completely split. If you want to make gelatin jelly more uniform, you can strain it through a sieve.
Now it remains to pour bright jam on the dishes and put in the refrigerator until morning.

How to make jelly from agar agar

Agar-agar is a thickener of plant origin, which has slightly different properties than culinary gelatin. Its gelling abilities are manifested when heated, so using agar you can not be afraid of the typical mistakes made when working with gelatin.

The jelly on agar agar becomes dense already at room temperature, but it still needs to be cleaned in the refrigerator. Under indoor conditions, it does not melt and does not spread, and in general it turns out to be more beautiful and stable.

This thickener has no specific odor. It can be used by people who cannot tolerate classic gelatin.

It’s very easy to make jelly based on agar-agar:

1. Soak for 2 minutes 2 teaspoons of the powder in 150 ml of water.
2. Heat the mixture on the stove and boil it for a minute.
3. Prepare sweet water: dissolve any fruit syrup (raspberry, cranberry, strawberry, etc.) in half a liter of hot boiling water, adding the required number of spoons to taste.
4. Mix the agar mass with sweet water and pour the mixture into silicone molds.
The jelly will begin to become dense as it cools. Then it’s better to put it in the refrigerator. In small molds, it will harden in 30 minutes.

Delicate cherry dessert

As a cherry dessert, try making an incredibly gentle and delicious Italian Pan-Kotu dish.

1. First, soak 20 g of gelatin in 50 ml of cold water. Let it stand for 15-30 minutes.
2. In a container, mix a glass of very fat natural cream (33%), half a glass of sour cream and half a glass of sugar.
3. Put the mixture on fire, heat, but do not boil. Put there half of the swollen gelatin and mix thoroughly until all the granules are completely dissolved.
4. Open a pack of frozen cherries, take half of the berries, rinse them under running water and let the excess moisture drain.
5. Put the berries in a saucepan, fill them with 100 ml of boiled water and add the rest of the gelatin. Warm and mix, dissolving the lumps.
6. At the beginning, prepared cups should be filled in with 2/3 butter cream and remove the jelly for half an hour in the refrigerator. Then get it, distribute the cherry component over the first layer and again put the treat in the refrigerator. After 2 - 3 hours, you can already enjoy a delicious dessert.

With lemon

Jelly on a lemon looks very colorful and is quite suitable for a festive table. To make jelly at home is not difficult and does not cause difficulties.
1. You need to take a ripe large fruit with intact skin, thoroughly wash it and cut off only one peel, without affecting the white layer.
2. Squeeze the juice from the rest of the lemon.
3. Boil the zest with two glasses of water for 15 minutes. Pass the liquid through a sieve, removing pieces of peel.
4. While the zest is being boiled, gelatin can be prepared. Two teaspoons of the powder pour half a glass of cold water, wait 15 minutes, and then dissolve it in a water bath.
5. Mix the zest broth, lemon juice and thickener, again warm up a little so that there is not a single lump left.
6. When the resulting composition has cooled slightly, add 3 tablespoons of honey to it and pour the future dessert into plastic molds lubricated with vegetable oil.
To bring the dish to readiness, you need to put it in the refrigerator for an hour.
Jelly is a universal product that is made on weekdays and on holidays. It can be eaten both by those who do not deny themselves anything, or by dieters. Learning how to cook it is easy, you just need to practice a bit and bring out the ideal proportions for yourself.

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