Fruit jelly sachets. Jelly. How to make jelly at home Jelly powder

"an article about varieties of jelly. Where we'll talk - you won't believe 🙂 - about what jellies are, how to cook them most simply and tasty, as well as a few words about why jelly is called jelly.

Varieties of jelly, of course, are based on the same basis - on the gelling agent. That is, on a substance that causes a gelling effect. Most often it is gelatin, but other components can be used.

The effect of gelling is scientifically called "sol-gel transition", that is, the transformation of something like a liquid into something similar to jelly. As you already understood, the words jelly and gel are words of the same root. Moreover, they have nothing to do with jelly as a food product. They come from the Latin word gelum, which means " frost, cold, ice, stiffness". That is, jelly, gelatin and gel got their names because they look like ice or allow something like ice to form 🙂

By the way, the Russian analogue of this word is also directly related to cold and frost - jelly.

Accordingly, when we talk about varieties of jelly, we are talking about how you can get something tasty, reminiscent in appearance (and sometimes in temperature) of ice.

Let's start considering the varieties of jelly with their main component - with gelatin. Gelatin is a protein gelling substance produced by thermal destruction of collagen contained in bones, cartilage, skin, and veins of animals. That is, gelatin itself is a very useful substance, a building material for bones, cartilage, etc. person.

In order to make jelly of any kind, gelatin must be prepared. There are several ways to prepare gelatin. One of them is written on packages with edible gelatin from stores - pour boiling water (the proportion is indicated on the bag), stir and pour into the bulk to form jelly.

The second method is slightly longer, but somewhat less laborious: gelatin is soaked in a large amount of cold water, and when it swells (after about an hour), the excess water is drained and the gelatin is introduced into the boiling syrup with continuous stirring.

Accordingly, the varieties of jelly will depend on which syrups will be used to prepare it.

And we will start our recipe with an original and delicious jelly:

sour cream jelly

Preparing sour cream jelly is very simple. Need: sour cream, sugar and gelatin. The amount of gelatin is calculated based on the volume of the finished product. That is, if you use a glass of water and a pack of sour cream, you get about a liter of jelly at the output - then the amount of gelatin is taken appropriately (as indicated on the gelatin bag). Keep in mind that gelatin itself is diluted in water, and the volume of this water must be added to the total volume of the finished product. Otherwise, you will not get jelly, but just a very tasty and healthy sour cream syrup.

Accordingly, gelatin is prepared according to one of the above methods. Meanwhile, a solution is made of sour cream, water and sugar. If you want a rich sour cream taste, then you need quite a bit of water. If you want to get a delicate sour cream jelly with a slight hint of sour cream, then you can mix them in a 1: 1 ratio.

Sugar is added to a mixture of sour cream and water (if water is used) and mixed until dissolved. Then hot gelatin dissolved in water is poured in, everything is thoroughly mixed and put in the refrigerator.

It freezes and is eaten with pleasure 🙂

Next recipe:

Fruit curd jelly

Required Ingredients:

1. 400 gr. soft cottage cheese up to 1.5%
2. 100 gr. dried apricots
3. 4 oranges
4. 2 tangerines
5. 25 gr. gelatin

The preparation procedure is very simple. To begin with, pour dried apricots with boiling water for 20 minutes. Then squeeze it and cut into small pieces.

In 100 ml of water from dried apricots we dissolve 10 gr. instant gelatin (preheat the water according to the instructions).

We mix 250 g of cottage cheese with 2/3 of the total amount of dried apricots and with dissolved gelatin. We spread it in a silicone mold, send it to harden in the cold (about 1 hour).

Now it's the turn of the fruit. We clean the tangerines, disassemble them into slices. Squeeze juice from oranges. We heat it and dissolve in it 10 gr. gelatin.

Put slices of tangerines on the frozen curd layer. Pour hot orange juice with gelatin. We send to freeze. The last layer is curd, as described at the beginning - from the remaining amount of cottage cheese, gelatin and dried apricots. When the jelly hardens, put it out of the mold and serve.

We eat with pleasure!

Pineapple fruit jelly

This jelly is very easy to make. Buy a jar of canned pineapple slices. A hot gelatin solution is being prepared. Pineapple juice from a jar, pineapples from a jar and gelatin are mixed. You can not add sugar, but you can add - if desired.

Leave to gel in the refrigerator.

We eat, again, with pleasure!

And the last recipe for today:

Sea buckthorn mousse

Mousses are also prepared using gelatin (in particular). In general, mousse is grated various berries, gelatin + whipping into foam. Accordingly, mousse is such a porous, foamy jelly.

To make sea buckthorn mousse you will need:

• 2 cups sea buckthorn
• 4 glasses of water
• 1 glass of granulated sugar
• 30 g gelatin.

Making mousse from sea buckthorn is very simple. First you need to sort out fresh or frozen sea buckthorn, rinse, discard, mash, dilute with a glass of water and rub through a sieve. Pour the squeezes with 3 cups of water, bring to a boil, strain. Put sugar and pre-prepared gelatin into the strained broth, bring to a boil with continuous stirring until the gelatin dissolves.

Then cool the broth a little, add the pureed sea buckthorn and beat with a whisk (mixer) until a homogeneous lush mass is formed.
When the mass begins to thicken, pour it into molds and cool.

Bon appetit with delicious varieties of jelly!

Based on materials http://supercook.ru/zz250-02.html

TO jelly dishes it is impossible to be indifferent, whether it is dessert or aspic. It is worth looking at the bowl with “Broken Glass”, but at the same time, not just a sweet taste appears in the mouth, but a feeling of that pleasant texture of a delicacy.

Of course, you can make jelly by pouring hot water ready purchased powder- and it's in the hat! Have you ever paid attention to the composition of such a semi-finished product? Often this is a mixture of gelatin with flavor enhancers and caustic dyes.

5 recipes for jelly desserts

Do not poison yourself and your family with dubious delicacies, especially since we have several simple recipes amazing jelly!

Airy chocolate soufflé

Ingredients

• 8 eggs
• 200 g powdered sugar
• 1 liter of milk
• 50 g cocoa powder
• 25 g gelatin
• 0.5 stack. water
• vanillin to taste

Cooking

1. Dissolve gelatin in water, let it swell, then strain.
2. Divide the eggs into whites and yolks. Beat the whites with vanilla in a steep foam, and mix the yolks with powdered sugar and cocoa diluted in milk.
3. Put the yolks on a slow fire, stirring constantly, bring to a boil, then remove from the stove. In the cooled mixture, add gelatin and protein foam. Gently mix the mixture, pour into bowls, refrigerate until set.

yogurt jelly

Ingredients

• 1 stack cold water
• 0.5 stack. boiling water
• 40 g gelatin
• 2 tbsp. l. yogurt
• 100 g sugar
• zest of half a lemon
• 2 tbsp. l. cognac

Cooking

1. Pour gelatin with cold water, and after 20 minutes add boiling water and mix.
2. Beat yogurt with sugar, add cognac and zest, then pour gelatin in a thin stream. Pour into bowls and refrigerate.

milk soufflé

Ingredients

• 500 ml milk
• 2 tbsp. l. Sahara
• 25 g gelatin
• 0.5 stack. water
• vanillin to taste

Cooking

1. Dissolve gelatin in water, let it swell.
2. Dissolve sugar in milk, then bring the mixture to a boil and cool, add vanillin.
3. Mix milk with gelatin and beat with a mixer with foam. Pour the mixture into bowls and refrigerate.

Berry and milk dessert

Ingredients

• 1 st. l. gelatin
• 4 tbsp. l. Sahara
• 0.5 stack. water
• 1.5 stack. milk
• 3 art. l. any berries

Cooking

1. Dissolve gelatin in water, leave for 25-30 minutes.
2. Mix milk with 2 tbsp. l. sugar, boil. let cool slightly and add half of the gelatin diluted with water.
3. Distribute the milk mixture in the forms with a layer of about 5 cm, refrigerate until completely solidified.
4. Next, we work with berry jelly. Extract the juice from the berries and mix it with the remaining gelatin. Boil the rest of the berries together with sugar, cool and mix with juice. Pour the frozen milk layer with the berry mixture and refrigerate.

curd jelly

Ingredients

• 100 g cottage cheese
• 1 st. l. gelatin
• 200 ml milk
• 2 tbsp. l. Sahara

Cooking

1. Dissolve sugar in milk, then boil. Immediately after that, add instant gelatin to the milk and mix. Let the mixture cool slightly, then pour into a mold and refrigerate.
2. When the milk seizes, add cottage cheese and beat everything with a mixer. Divide the mixture between bowls and refrigerate until completely set.
3. Before serving, decorate the jelly with berries, a mint leaf or sprinkle with cocoa.

These 5 recipes are basic, providing the basis for your culinary fantasies. It is very important that the gelatin is fresh, so we advise you to always pay attention to the final best before date this product!

Jelly is a cool dessert made from gelatin. Sweeteners in this product can be fruit jam, pieces of fresh berries, chocolate, condensed milk, candied fruits. Both in everyday use and on a holiday, such a dish will not leave anyone indifferent. Consider the main recipes in order.

chocolate jelly

• vanilla essence - 1 drop
• granulated sugar - 130 gr.
• gelatin - 12 gr.
• dark chocolate - 70-80 gr.
• cream with a fat content of 20% -350-400 ml.

1. Pour gelatin with water and let it swell. Take a small saucepan, mix cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until the sugar dissolves.
2. Remove the pan from the burner and add the chocolate to the mixture, after crushing it into small pieces. Stir the mixture until the chocolate has melted.
3. When the gelatin swells, add it to the chocolate mass and mix well. For the convenience of the procedure, use a whisk, so you will avoid the formation of lumps.
4. Pour the prepared mixture into molds. Let the mass cool, then put it in the refrigerator to solidify completely for 2-3 hours.

Strawberry jelly

• granulated sugar - 70-80 gr.
• drinking filtered water - 50-60 ml.
• steep boiling water - 250 ml.
• strawberry jelly - 70g.
• instant gelatin - 15g.
• strawberries - 300 gr.

1. Rinse the berries, peel off the leaves and leave to drain completely in a colander or sieve. Pour boiling water over strawberry jelly, add sugar and stir.
2. In a separate container, dissolve gelatin in filtered water. After that, grind the berries, turning them into a puree with a blender.
3. Heat the gelatin on the stove without boiling. Then add it to the cooled strawberry jelly. Make sure that all the grains are dissolved, and the mass becomes homogeneous.
4. Pour the resulting mixture into a pre-prepared container. Place in the refrigerator for a couple of hours until firm.

grape jelly

• grape juice (red) - 350 ml.
• red grapes - 120 gr.

1. Fill the saucepan with juice and heat it to 50-55 degrees. After that, remove the container from the burner and add the gelatin, stirring it until completely dissolved (in case you are using regular gelatin, not instant gelatin).
2. Cut the grapes in half, then place in jelly molds. As a dessert, you can use fruits of any variety.
3. Pour the grapes and gelatin juice, then leave to cool to room temperature. Place in the refrigerator to fully harden for 1-2 hours.

• sour cream with a fat content of 20% - 300-350 gr.
• orange - 2 pcs.
• kiwi - 2 pcs.
• fruit jelly (in bags) - 2 pcs.

1. Any seasonal fruit is suitable for making jelly according to this recipe. The best option is obtained from summer fruits, and in winter you can use kiwi, orange, etc. Create your own unique taste, please your loved ones with a unique dessert.
2. To get four servings of the composition, you will need 2 packs of 100g fruit jelly, orange, kiwi and 20% fat sour cream.
3. First of all, dissolve the jelly powder in the way indicated in the instructions. In most cases, the powder is poured into 350-400 ml. steep boil. Mix well with a whisk so that the contents are lump-free.
4. Cherry jelly will help you to give a beautiful color. Pour in 200 ml. boiling water a bag of loose composition and add sour cream. In such a mass, lumps may form, there is no reason for concern. During cooking, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
5. Cut the peeled fruits into a pre-prepared container. Spread them on the bottom of the mold and fill with a transparent layer of jelly. Put in the refrigerator until completely solidified. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Before serving, decorate the jelly with fruit pieces and a mint leaf.

Jelly with condensed milk

• condensed milk - 300-350 gr.
• instant gelatin - 30 gr.

1. First of all, take care of the quality of gelatin and condensed milk. Choose the addition to this dessert to your taste. It can be a biscuit, berries or chocolate.
2. Take a saucepan, fill it with 100-120 ml of water. Then heat the liquid and mix with a portion of gelatin. Do not remove the composition from the heat until the mass becomes homogeneous (no lumps).
3. When the first part is ready, add condensed milk to the resulting mass and beat well. Do not let the mixture boil, remove from the stove at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Place in refrigerator to solidify completely. Before serving, decorate the jelly according to personal preferences.

Milk jelly with cocoa

• granulated sugar - 60 gr.
• gelatin - 25 gr.
• milk - 500 ml.
• cocoa - 70 gr.

1. Pour gelatin into water, leave to swell for a while. Mix cocoa with milk in such a way as to avoid the formation of lumps.
2. Bring the milk to a boil. Add sugar to taste. Heat the gelatin, but do not boil. Pour in cocoa, then mix well.
3. Pour the resulting mass into molds and place in the refrigerator to cool for 1 hour.

• cottage cheese - 250 gr.
• gelatin - 10 gr.
• milk - 150 ml.
• granulated sugar - 120 gr.
• sour cream - 120 gr.

1. To prepare a tender jelly, you need soft airy cottage cheese. Pour gelatin with warm milk and wait for it to swell.
2. Beat the sugar with a blender or whisk, add cottage cheese and sour cream, bring the mass to a smooth consistency. Add the prepared gelatin with milk to the curd mixture.
3. Mix well with a whisk. Then spread the mixture among the bowls and put in the refrigerator for 1 hour until fully cooked.

Ryazhenka jelly with dried apricots

• granulated sugar - to taste
• gelatin - 25 gr.
• dried apricots - to taste
• ryazhenka ("Snowball") - 0.5 l.

1. Pour the gelatin with filtered drinking water (about 120 ml), then leave to swell for 30-40 minutes. To soften, pour hot water over the dried apricots, wait 5 minutes. If the fruits are soft, wash them beforehand.
2. Chop dry fruits into small pieces. Heat the gelatin on the burner, but do not let it boil. Add the composition to the ryazhenka, sweeten to taste. Stir the resulting mass, removing lumps.
3. Slowly add dried apricots, remembering to stir. Pour the mass into a pre-prepared container. Place in the refrigerator for a couple of hours to set.

• cream - 100-150 ml.
• fruit jelly concentrate - 200 gr.
• water - 0.5 l.

1. Divide fruit jelly powder into 3 portions. Dissolve in hot water following instructions. The density of the jelly will depend on the amount of liquid. Pour the first layer into molds and refrigerate.
2. Heat the cream on the stove and add any other color. Then fill with a second layer and leave to harden. Experiment with layers, but don't forget to let them dry.

Milk jelly with chocolate

• instant gelatin - 20 gr.
• granulated sugar - 50 gr.
• milk - 0.5 l.
• dark chocolate - 70 gr.

1. Soak gelatin in 30 ml. warm water. Heat the milk in a heat-resistant container, but do not boil.
2. Chop chocolate, place in a microwaveable dish. Add 200 ml. milk, put in the microwave for 1.5 minutes to melt the chocolate.
3. Pour into gelatin 150 ml. milk, place in the microwave for 3 minutes. After that, take out the resulting mass, mix until smooth. If necessary, strain the composition through a sieve.
4. To make more milk rather than chocolate jelly, you need to add 1/3 of the gelatin to the container with chocolate. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until completely homogeneous.
5. In a pre-prepared container, start pouring jelly in layers until it runs out. Most importantly, do not forget to leave each layer until completely hardened. Jelly can be decorated with grated chocolate or nuts.

• granulated sugar - 40 gr.
• orange juice - 400 ml.
• instant gelatin - 10 gr.

1. Take a small container and pour orange juice into it, add sugar. Heat the composition over low heat until the sand dissolves. Do not forget to stir constantly, the temperature of the product should not exceed 50-60 degrees.
2. Pour the gelatin into the bucket and mix well, dissolving any lumps. After that, remove the container from the burner and pour into a suitable dish.
3. Place the cooled mass in the refrigerator for 4 hours. When the dish is ready to eat, sprinkle it with coconut or chocolate chips.

Jam jelly

• filtered water - 700 ml.
• citric acid - to taste
• jam - 200 gr.
• granulated sugar - to taste
• gelatin - 30 gr.

1. Pour the jam into a heat-resistant ladle and dilute with hot water, after removing all the fruits. Stir the resulting liquid, leave on the burner until boiling. Simmer for about 6 minutes over low heat. Add citric acid and sugar to taste. Cool the finished mass to 50 degrees.
2. Add instant gelatin to the mixture. Stir the resulting mixture until smooth. Put the previously extracted fruits from the jam into molds, pour the jelly. Cool and place in the refrigerator for final cooking for 3 hours.

Jelly bird's milk

• instant gelatin - 40 gr.
• butter - 60 gr.
• granulated sugar - 300 gr.
• sour cream - 450 gr.
• filtered water - 400 ml.
• vanilla - to taste
• milk - 100 ml.
• cocoa - 40 gr.

1. Take 250 ml of hot water, dissolve butter and cocoa in it. Pour in milk and sugar, the taste should resemble a chocolate cocktail.
2. Slowly add the gelatin to the hot chocolate mixture while stirring. Achieve a homogeneous mixture. Cool the mass and pour into the cells of the form.
3. Place the composition in the cold until hardened. Next, proceed to the preparation of the second layer - vanilla. Combine vanilla, sour cream and sugar, mix with a mixer until smooth.
4. Add the remaining gelatin to 150 ml. boiling water. Pour the gelatin into the mixture while continuing to beat. Make sure the mass is well mixed.
5. At the end of cooking, add sour cream to the mold with a chocolate jelly layer. Leave to freeze in the cold.

It is easy to make jelly at home if you follow practical recommendations. Consider a recipe for a treat with the addition of chocolate, fresh or frozen strawberries, grapes. Make jelly based on condensed milk, fat sour cream, cocoa powder, cottage cheese, orange juice, compote. Add dried apricots, raisins, kiwi, chocolate chips, jam.

Video: 3D flowers in jelly

In classical culinary literature, jelly is called fruit juice boiled down with sugar. This dish appeared long before the start of mass production of gelatin, so earlier only fruits with a very high pectin content were used to make jelly. Thanks to this component, blackcurrant and quince jelly turned out without problems, and with sour apples, red currants, lingonberries, cranberries and blueberries - in most cases.

Today it is no longer necessary to decide how to prepare the jelly and what fruits to use for this. Gelatin will help to acquire the right consistency for any of your culinary creations. The main thing is to use this ingredient correctly and clearly remember what gelatin does not like.

How to cook jelly at home without gelatin?

In addition to fruits with a high pectin content (we already talked about them above), you can use cherries, apricots, raspberries, strawberries, strawberries, cherries, and pears to make jelly. But be sure to mix them with pectin-containing "comrades" in equal proportions.

Add sugar to the fruit mass at the rate of 600-700 g per 1 liter of fruit. And boil until the mass thickens. And when taking a sample from a spoon, not individual drops will roll, but a viscous mixture. Pour the finished jelly into bowls and refrigerate.

How to make gelatin jelly?

The use of gelatin significantly expands our culinary possibilities. Each gelatin jelly recipe will allow you to:

• do not limit yourself to a certain set of fruits, but create any fruit and even dairy desserts;
• add quite a bit of sugar to the fruit mixture and even make low-calorie desserts;
• do not wait for several hours until the jelly boils down and hardens. The gelatin jelly setting time is on average 40 to 60 minutes;
• be sure that everything will work out! After all, if you do everything right, jelly is sure to be great.

Before preparing the jelly, it is advisable to soak the gelatin in cold water. One package of gelatin (which is 15-25 g) requires 50 ml of water. Leave the gelatin to swell for at least an hour. In the meantime, you can start preparing the base for the jelly.

Gelatin does not need to be soaked in water (unless, of course, you are using non-sheet gelatin). But in this case, the freezing process will take longer. Subject to the proportions (one 15 gram pack of gelatin per 2 cups of liquid), the jelly will still harden - not in an hour, but the next morning for sure. However, if you follow the instructions on how to make jelly at home, you can cook dessert not the day before, but literally a couple of hours before dinner or the start of the holiday.

Fruit jelly recipe step by step

This thick sweet berry jelly will appeal to both children and adults. It is done very simply.

You will need:

• fruits (apple, pear) - 1 pc.,
• canned or fresh pitted cherries - half a glass,
• mint - 2 sprigs,
• gelatin - 3 tablespoons,
• sugar - 100 g,
• water - 500 ml.

Fast cooking method

1. Remove the skin from the apple and pear and cut them into pieces.
2. Prepare the syrup: dissolve sugar in warm water, boil and leave on low heat.
3. Put chopped apple and pear into boiling syrup for a couple of minutes, let them sweat slightly and remove. Remove syrup from heat and cool.
4. Lay a layer of apples and pears on the bottom of the molds, put cherries on top.
5. Put the pre-soaked gelatin on a slow fire until completely melted. Do not allow the mass to boil, as the gelatin will lose its properties.
6. Add gelatin to syrup and stir.
7. Pour the resulting mass into fruit molds, garnish with mint and refrigerate until firm.

sour cream jelly recipe

Thanks to this recipe, you will learn how to make delicious jelly at home from ordinary sour cream. And how to turn this familiar ingredient into an amazingly delicious dessert!

You will need:

• sour cream - 1 liter of medium fat,
• prunes - take as much as you want,
• gelatin - 25 g,
• sugar - 100 g.

Cooking method

1. Let the gelatin swell, dissolve after 40 minutes by heating on the stove or in the microwave.
2. Put the sour cream in a deep bowl, add sugar and beat thoroughly with a mixer or blender.
3. Continuing to beat, add gelatin to the mass, mix a little more.
4. Finely chop the prunes, put in sour cream and mix thoroughly.
5. Divide the mass into molds or glasses.
6. Place in refrigerator until chilled.

There are a great many recipes for gelatin jelly - this can be seen in the photo on the Internet. After all, thanks to this ingredient, literally everything freezes! We introduced you to the simplest and most delicious. And you can easily come up with your own - for every day and for the festive table!

How to make jelly at home: video