How to make jelly at home

Jelly is a cool dessert, which is prepared on the basis of gelatin. Sweeteners in this product may be fruit jam, slices of fresh berries, chocolate, condensed milk, candied fruit. Both in everyday use and on a festive day, such a 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 with a fat content of 20% —350-400 ml.

1. Fill the gelatin with water and let it swell. Take a small pan, mix cream, vanilla and sugar in it. Then heat (do not boil) the mixture and stir until sugar dissolves.
2. Set the pot aside from the burner and add the chocolate to the mixture, after grinding it into small pieces. Stir the mixture until the chocolate melts.
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. Allow the mixture to cool, then put it in the refrigerator to completely solidify for 2-3 hours.

Strawberry Jelly

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

1. Rinse the berries, peel off the leaves and leave to completely drain on a colander or sieve. Strawberry jelly pour boiling water, add sugar and stir.
2. Dissolve gelatin in filtered water in a separate container. After that, grind the berries, turning them into mashed potatoes using a blender.
3. Heat the gelatin on the stove, not boiling. Then add it to the cooled strawberry jelly. Ensure that all grains are dissolved and the mass becomes homogeneous.
4. Pour the resulting mixture into a prepared container. Refrigerate for a couple of hours until solidified.

Grape jelly

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

1. Fill the pan with juice and heat it to 50–55 degrees. After that, remove the container from the burner and add the gelatin, stirring until it is completely dissolved (in case you use ordinary gelatin, but not instant).
2. Cut the berries of the grapes in half, then place them in the jelly molds. As a dessert, you can use any kind of fruit.
3. Pour the grapes and gelatin juice, then leave to cool to room temperature. Place in the refrigerator for 1 to 2 hours to fully harden.

Sour cream jelly

• sour cream with a 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, any seasonal fruit is suitable for this recipe. The best option is obtained from summer fruits, and in winter you can use kiwi, orange, etc. Create your own unique taste, delight loved ones with a unique dessert.
2. To get four servings of the composition, you will need 2 packs of fruit jelly per 100 g., Orange, kiwi and sour cream 20% fat.
3. First of all, dissolve the powdered jelly in the manner specified in the instructions. In most cases, the powder is poured 350-400 ml. boiling water. Mix well with a whisk so that the contents come out without lumps.
4. Cherry jelly will help you to give a beautiful color. Pour 200 ml. boiling water a bag of loose composition and add sour cream.Lumps may form in such a mass; there is no reason for concern. During cooking, the mixture will dissolve, the mass will become homogeneous. Add sugar to taste.
5. In pre-prepared containers, chop peeled fruits. Lay them on the bottom of the pan and fill with a transparent layer of jelly. Store in the refrigerator until fully frozen. When everything is ready, pour sour cream jelly and place in the cold for a couple of hours. Before serving, garnish the jelly with pieces of fruit and a mint leaf.

Condensed Jelly

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

1. First of all, take care of the quality of gelatin and condensed milk. Pick an additive to this dessert to your taste. It can be a biscuit, berries or chocolate.
2. Take a pan, 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 the 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. Put in the refrigerator for complete solidification. Before serving, garnish jellies 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 clumping.
2. Bring the milk to a boil. Add sugar to taste. Heat 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. To prepare gentle jelly, you need soft airy cottage cheese. Pour the gelatin with warm milk and wait for the swelling.
2. Beat sugar with a blender or whisk, add the cottage cheese and sour cream, bring the mass to homogeneity. Add ready-made gelatin with milk to the curd mixture.
3. Stir the composition well with a whisk. Then distribute the mixture over the dishes 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
• fermented baked milk ("Snowball") - 0.5 l.

1. Pour gelatin with filtered drinking water (about 120 ml.), Then leave to swell for 30-40 minutes. To soften, fill in dried apricots with hot water, wait 5 minutes. In case the fruits are soft, wash them in advance.
2. Chop dried fruit into small pieces. Heat the gelatin on the hotplate, but do not let it boil. Add the composition to the fermented baked milk, sweeten to taste. Stir the resulting mass by removing lumps.
3. Pour dried apricots slowly, remembering to stir. Pour the mass into a prepared container. Put in the refrigerator for a couple of hours to set.

Multi-colored jelly

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

1. Divide fruit powder jelly into 3 parts. Dissolve in hot water following the instructions. The density of jelly will depend on the amount of liquid. Pour the first layer on the tins and put in the refrigerator.
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 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 milk in a heat-resistant container, but do not boil.
2. Chop the chocolate, put it in the microwave. Add 200 ml. put in the microwave for 1.5 minutes to let the chocolate melt.
3. Pour 150 ml into gelatin. milk, put in the microwave for 3 minutes.After that, remove the resulting mass, knead 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 chocolate container. Pour the remaining product into the milk mass, add sugar to taste. Stir the mixture until smooth.
5. In a pre-prepared container, layer by layer, start pouring jelly until it runs out. Above all, do not forget to leave each layer until completely hardened. Jelly can be decorated with grated chocolate or nuts.

Orange Juice Jelly

• 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 the mark of 50-60 degrees.
2. Pour gelatin into the bucket and mix well, dissolving all the lumps. After this, remove the container from the burner and pour it 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.

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 it with hot water, after removing all the fruits. Stir the resulting liquid, leave on the burner until it boils. Stew 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 previously extracted fruits from jam in tins, pour jelly. Cool and refrigerate 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 in it butter and cocoa. Pour in milk and sugar; the taste should resemble a chocolate cocktail.
2. Slowly add gelatin to the hot chocolate mixture while stirring. Make the mixture homogeneous. Cool the mass and pour into the cells of the form.
3. Place the composition in the cold until it hardens. Next, proceed with the preparation of the second layer - vanilla. Combine vanilla sour cream and sugar, knead with a mixer until smooth.
4. Add the remaining gelatin in 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 the sour cream to the chocolate jelly cake pan. Leave to freeze in the cold.

It’s easy to make jelly at home, if you follow practical recommendations. Consider a recipe for goodies with chocolate, fresh or frozen strawberries, and 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.

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