How to make jelly at home

Jelly is a cool dessert, which is prepared on the basis of gelatin. Fruit sweets, pieces of fresh berries, chocolate, condensed milk, candied fruits can act as sweeteners in this product. As in everyday use, and on a holiday this dish will not leave anyone indifferent. Consider the basic recipes in order.

Chocolate Jelly

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

1. Fill the gelatin with water and let it swell. Take a small saucepan, mix the cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until sugar dissolves.
2. Set the pan aside from the hotplate and add chocolate to the mixture, chopping it into small pieces. Stir until the chocolate melts.
3. When the gelatin swells, add it to the chocolate mass and mix well. For convenience, use the whisk, so you will avoid the formation of lumps.
4. Pour the mixture into molds. Allow the mass to cool, then put it in the refrigerator for 2 to 3 hours to fully set.

Strawberry Jelly

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

1. Wash the berries, clean off the leaves and leave to drain completely in a colander or sieve. Strawberry jelly pour boiling water, add sugar and stir.
2. In a separate container, dissolve the gelatin in filtered water. After that, chop the berries, turning them into a mash with a blender.
3. Heat the gelatin on the stove, not 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 mixture into pre-prepared containers. Refrigerate for a couple of hours until it freezes.

Grape Jelly

• grape juice (red) - 350 ml.
• instant gelatin - 20 gr.
• red grapes - 120 gr.

1. Fill the pot with juice and heat it to 50-55 degrees. After that, remove the tare from the hotplate and add the gelatin, stirring it until complete dissolution (if you use regular gelatin, and not instant).
2. Cut grapes in half, then place in jelly molds. As a dessert, you can use the fruits of any kind.
3. Pour grapes and gelatin juice, then leave to cool to room temperature. Place in the refrigerator for full hardening for 1-2 hours.

Sour cream jelly

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

1. For the preparation of jelly for this recipe fit any seasonal fruit. 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 portions of the composition, you will need 2 packs of fruit jelly 100g. Each, orange, kiwi and sour cream 20% fat.
3. First of all, dissolve the powdered jelly in the manner indicated in the instructions. In most cases, the powder is poured 350-400 ml. boiling water. Mix well with a whisk so that the contents are lump free.
4. Cherry jelly will help to give you a beautiful color. Pour 200 ml. boiling water sachet bulk composition and add sour cream. Lumps may form in such a mass, there is no reason for concern. In the process of cooking the mixture is dissolved, the mass becomes homogeneous. Add sugar to taste.
5. In the pre-prepared container cut the peeled fruit. Spread them on the bottom of the molds and cover with a transparent layer of jelly. Clean in the fridge until it solidifies. When everything is ready, pour in the sour jelly and place in the cold for a couple of hours. Before serving, decorate the jelly with pieces of fruit and 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. Additive to this dessert, choose to your taste.It can be sponge cake, 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 fire until the mass becomes homogeneous (without lumps).
3. When the first part is ready, add condensed milk to the resulting mass and beat well. Do not allow the mixture to boil, remove from the stove at the slightest appearance of bubbles.
4. Pour the resulting mass into molds and add chocolate, cool. Clean in the fridge for full curing. Before serving, garnish with jelly according to personal preference.

Cocoa Milk Jelly

• 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 milk to a boil. Add sugar to taste. Heat the gelatin, but do not boil. Pour into cocoa, then mix well.
3. Pour the resulting mass into molds and put to cool in the refrigerator for 1 hour.

Curd jelly

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

1. For the preparation of tender jelly will need a soft air curd. Fill the gelatine with warm milk and wait for the swelling.
2. Beat the sugar with a blender or a whisk, add the cottage cheese and sour cream, bring the mass to homogeneity. Add the ready gelatin with milk to the curd mixture.
3. Mix well with a whisk. Then spread the mixture over the ice cream bowls and refrigerate for 1 hour until fully cooked.

Jelly from Ryazhenka with dried apricots

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

1. Fill gelatin with filtered drinking water (about 120 ml.), Then leave to swell for 30-40 minutes. To soften, pour dried apricots with hot water, wait 5 minutes. In case the fruits are soft, wash them beforehand.
2. Chop the dried fruits into small pieces. Heat the gelatin on the hob, but do not let it boil. Add the composition to ryazhenka, sweeten to taste. Stir the mass, removing the lumps.
3. Slowly pour the dried apricots, do not forget to stir. Pour the mass into a pre-prepared container. Refrigerate for a couple of hours to set.

Colorful jelly

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

1. Divide the fruit powder jelly into 3 parts. Dissolve in hot water, following the instructions. The amount of liquid will depend on the density of the jelly. Pour the first layer into molds and put in the refrigerator.
2. Heat the cream on the stove and add any other color. Then pour the second layer and leave to harden. Experiment with layers, but do not forget to let them freeze.

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 heat-resistant containers, but do not boil.
2. Chop the chocolate, put in a dish for microwave. Add 200 ml. milk, put in a microwave for 1.5 minutes to melt the chocolate.
3. Pour 150 ml into the gelatin. milk, put in the microwave for 3 minutes. After that, get the resulting mass, knead until smooth. If necessary, strain the compound through a sieve.
4. To make more milk and not chocolate jelly, you need to add to the container with chocolate 1/3 of the gelatin. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until smooth.
5. In pre-cooked tare in layers, start pouring jellies until it ends. The main thing, do not forget to leave each layer until complete solidification. Jelly can be decorated with grated chocolate or nuts.

Orange Juice Jelly

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

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

Jelly from jam

• 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. Tomite about 6 minutes on 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 mixture until smooth. Put the previously extracted fruit from the jam into molds, pour the jelly. Cool and refrigerate for 3 hours for final preparation.

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 the butter and cocoa in it. Pour in milk and sugar, the taste should resemble a chocolate shake.
2. Slowly add the gelatin to the hot chocolate mixture, stirring occasionally. Achieve uniformity of the mixture. Cool the mass and pour it into the cells of the form.
3. Put the compound in the cold until it hardens. Next, proceed to the preparation of the second layer - vanilla. Combine vanilla sour cream and sugar, knead with a mixer until smooth.
4. Add gelatin residue to 150 ml. boiling water. Pour gelatin into the mixture, continuing to beat. Make sure the mass is well stirred.
5. At the end of cooking, add the sour cream mass to the form with a chocolate layer of jelly. Leave to freeze in the cold.

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

Video: 3D flowers in jelly