Syrup jelly recipe. Fruit jelly at home: simple recipes Gelatin syrup with sugar

The jelly is prepared and dispensed like jelly from fruit or berry extract.

Multilayer berry jelly

Berries (cranberries, currants, raspberries, cherries) are sorted and washed. Squeeze out the juice.

The pulp is poured with hot water (each type of berry requires a certain amount of water) and boiled for 5-7 minutes. The broth is filtered, sugar is added and brought to a boil, removing foam from the surface. Then add the prepared gelatin, stirring until it is completely dissolved, and filter.

Chilled berry juice is added to the finished syrup, poured into molds and refrigerated.

After cooling the first layer of jelly, pour in the second, cool again, then the third, and so on. The finished jelly is served with syrup, whipped cream or chilled boiled milk.

Mousses. For mousses, syrup is prepared in the same way as for jelly and jelly. Soaked gelatin is dissolved in it. Cool the mixture and beat well. You can prepare mousses with semolina. To do this, sift semolina, pour into boiling syrup, stirring continuously, and cook for 15-20 minutes. Then the syrup is cooled to 400C and whipped. To prepare mousse with sodium alginate, its solution is added to fruit puree, acidified with citric acid and the mixture is beaten. Beaters are used to beat large quantities of mousse. The mousses are poured into molds or poured onto baking sheets in a layer of 4-5 cm and, after hardening, cut into portions. Mousses are served with or without syrups.

Cranberry mousse

The base for the mousse (syrup with gelatin), prepared in the same way as for the jelly, is cooled to 30-400C and whipped until the mixture turns into a fluffy mass. Then quickly, without allowing it to completely harden (at a temperature of 30-350C), the mousse is poured into molds and cooled. Before release, the mold with mousse is immersed 2/3 of the volume in warm water for a few seconds. The mousse is cut into portions, placed in a bowl or vase and poured with cranberry sauce, or fruit syrup, or natural berry syrup at the rate of 20 g per serving.

The mousse should not be whipped in an aluminum bowl, as this will change its color and give it a metallic taste.

Strawberry mousse

Prepare in the same way as cranberry mousse. When leaving, the mousse is poured with fruit or natural berry syrup, or strawberry sauce, or served with whipped cream, or cold boiled milk is served separately.

Lemon mousse

Peel the lemons, cut them in half and squeeze out the juice. The zest is poured with hot water, boiled for 5-6 minutes, filtered, sugar is added to the broth, prepared gelatin is added, combined with lemon juice, cooled and whipped. When leaving, the mousse is poured with cognac sauce, or sugar syrup, or fruit syrup, or natural berry syrup (20 g per serving).

Delicious and simple syrup jelly that everyone will love, especially children. Therefore, please your child with an appetizing and beautiful homemade transparent jelly.

INGREDIENTS

Fruit syrup 1 Cup
Water 3 glasses
Gelatin 2 tbsp. spoons
Sugar To taste
Citric acid To taste

Description of preparation:

Overall, this is the easiest syrup jelly recipe that I make quite often. And when children's parties are planned, I make several versions of this dessert, the result is incredibly beautiful multi-colored splendor, and the children are indescribably delighted. Now I will tell you how to make jelly from syrup according to my recipe, and you can make some changes to it over time if you wish, for example, adding fresh berries or fruits. 1) First, soak the gelatin in water and leave it to swell. 2) Pour sugar into a saucepan and add 2 glasses of water. Place on the fire and heat until all the sugar has dissolved. 3) Pour the soaked gelatin into the sugar liquid, put it on the fire again and heat, stirring constantly, until the gelatin granules are completely dissolved. 4) Then pour a little fruit syrup into the pan and stir. Here you will need to taste it so that the jelly is not too sweet. Add a small amount of citric acid. 5) When the mass has cooled, pour it into molds and put it in the refrigerator until the jelly hardens completely. We put the finished product on a plate, and in order for it to be better separated from the mold, lower the mold into warm water for a few seconds. That's all! 🙂

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Culinary recipes from around the world

Soak gelatin in a glass of water. Pour sugar into a saucepan, pour in 2 cups of warm boiled water, stir and heat to a boil. When the sugar syrup boils, add the swollen gelatin along with water, stir and let it boil again.

Pour fruit syrup into the gelatin syrup, add citric acid, stir and remove from heat. Strain and pour the jelly into molds, cool and place in the refrigerator to harden.

Syrup jelly is a delicious and simple dessert made from the most affordable ingredients. It is much better and healthier than store-bought jelly in bags. Preparing jelly from syrup is incredibly simple, and when serving it can be decorated with fresh berries or ice cream. Your kids will especially appreciate this dessert, although adults are unlikely to refuse such a wonderful delicacy.

Canned Peaches Jelly

Main ingredients: Peach, Sugar

Canned Peaches Jelly- an easy-to-prepare dessert that can be called a standard option or a lifesaver for housewives. This completely dietary dish can be stored in the refrigerator for quite a long time without changing its attractive appearance, rich aroma and divine taste!

Ingredients for making canned peaches jelly:

Canned peach 300 grams
Peach syrup 250 milliliters (1 whole and 1/4 cup)
Granulated sugar - 50 grams (2 tablespoons)
Gelatin powder 30 grams (2 tablespoons)
Citric acid 5 grams or to taste (1/2 teaspoon)
Purified water 400 milliliters (2 cups)

Products not suitable? Choose a similar recipe from others!

Faceted glass (capacity 200 grams), Kitchen scales, Table spoon, Kitchen knife, Cutting board, Paper kitchen towels, Kitchen towel, Fine mesh sieve, Kettle, Whisk, Stove, Bowl, Deep bowl, Non-stick saucepan or saucepan (capacity 2 liter), Jelly mold (glasses or any other utensils), Plastic cling film, Refrigerator

Making canned peaches jelly:

Step 1: prepare the water.

Step 2: prepare gelatin.

Step 3: prepare the jelly mixture.

Step 4: Prepare the peaches.

Step 5: Bring the dessert to full readiness.

Step 6: Serve the canned peach jelly.

– in the same way prepare jelly from canned pears, apples, quinces, pineapples and apricots;

– very often, together with peaches, crushed dried fruits and nuts are placed in molds: dried apricots, prunes, raisins, cashews, almonds;

– if desired, you can add a bag of vanilla sugar (15 grams) or a pinch of cinnamon to the liquid jelly mixture; these spices will add their own flavor;

– if you want the jelly to be cut with a knife like a cake, reduce the amount of water to 1.5 cups.

How to quickly make jelly from jam: recipe

Ingredients:

Open a jar of cherry jam. Drain the syrup and dilute it with water so that the jelly does not turn out cloying. We are putting the berries aside for now. The amount of water should be taken depending on the thickness of the jam. If there is not enough syrup in the jam, then add more water. In total, the liquid should be about 700 ml.

This recipe for jam jelly is best made with instant gelatin (pour it with hot water and immediately stir until completely dissolved). Ordinary gelatin should be poured with lukewarm water and left to swell for about 20 minutes (see instructions on the package).
When the gelatin has completely absorbed the water, transfer it to a saucepan and heat it over low heat, without bringing it to a boil, so that it becomes liquid.
Mix gelatin with cherry syrup diluted with water, add berries and pour into beautiful bowls or glasses. It is better to take jelly containers made of transparent, non-colored glass. All that remains is to let the cherry jelly harden well; to do this, put the bowls in the refrigerator for two to three hours. That's basically it, very simple and fast!
This recipe for jam jelly is also suitable for decorating a sponge-based fruit cake. Jelly with berries can also be made into puff pastry. First, place the cherry jam on the bottom of the bowls or glasses, then fill it with syrup with dissolved gelatin and let it harden. Then pour the remaining syrup with gelatin on top and put it in the refrigerator again. You can decorate the finished jelly with lemon balm leaves, whole cherries or whipped cream. It turns out to be a beautiful, tasty and low-calorie dessert! In addition, it is simple, fast and profitable, because any housewife will always have a jar of jam in stock.

How to Make Gelatin Jelly: Refreshing Desserts

Delicate, aromatic, delicious fruit jelly is the dream of most sweet tooths. Any housewife can prepare this sweet delicacy at home. If you think you don't have enough experience, cast aside all doubts. Learn how to make jelly.

How to prepare the base

Gelatin jelly will turn out tasty and harden well only if you properly prepare the gelling product. Listen to the advice:
The packaging always indicates how much gelatin is needed for a certain amount of liquid. Don't violate these proportions.
A lack of gelatin will not allow the mass to harden well, and its excess will give an unpleasant gluey taste to the delicacy.
Use any cookware except aluminum. This way you will prevent the appearance of unpleasant color and taste.
Pour the contents of the bag into a bowl, add cold water and be sure to stir well.
Leave the mixture to swell for half an hour to an hour. Stir the contents a couple of times.
When the gelatin swells, place the bowl in a water bath so that all the lumps completely dissolve.
Cool the mixture slightly. The jelly base is ready.

A frozen fairy tale

To prepare this wonderful dessert at home, you will need other ingredients:

fruit syrup from fresh or canned fruit;
milk or cream;
sour cream;
coffee;
melted chocolate;
sugar;
lemon acid;
table wine;
lemon or orange zest;
pieces of fruit.

Tip: if you use fruits or berries, put them in a bowl, add sugar, and let them sit until the juice comes out. Use this syrup to make a delicious cold dessert. Good jelly is made from raspberries, strawberries, cherries, oranges, and lemons.

Serve the delicacy in transparent bowls, glasses, glasses. A dessert consisting of several layers looks interesting.

There are special molds for jelly. Pour warm jelly into a container. When the mass has completely hardened, lower the mold into hot water for 2-3 seconds so that the contents come away from the walls, turn over and place on serving plates or a dish.

Sun in a glass

A fragrant orange dessert will refresh you on a hot day and give you moments of taste pleasure. A pleasant color will lift your spirits.

Big orange.
15 g gelatin.
Half a glass of sugar.
One and a half glasses of water.
Prepare gelatin as described above. While it is swelling, wash the orange and peel it. Don't throw away the zest.
Cut the juicy slices into thin pieces, add half the sugar. Wait until the juice appears. This process will take about 30 minutes.
Don't waste time and prepare sugar syrup. Pour water into a saucepan, add the rest of the sugar and grated zest. Boil.
Pour in the prepared gelatin and orange juice in a thin stream. Add citric acid at the very tip of the knife. Strain the mixture immediately.
Pour the warm mixture into glasses in a thin (1-2cm) layer and let it harden. Arrange the orange slices beautifully on top and carefully pour in the remaining jelly mixture.
Place in the refrigerator (on the bottom shelf) for final hardening.

Raspberry Paradise

A bright dessert with a delicious taste does not contain dyes and preservatives, which are found in the semi-finished product from bags. You can make raspberry jelly from fresh or frozen berries.

One and a half glasses of raspberries (preferably fresh).
Sweet peaches – 3 pieces.
Half a glass of sugar
Water – one and a half glasses.
Gelatin – 1.5 tbsp. l.
Dry white wine – a glass and a quarter.
Mint leaves for decoration.

How to make a delicious dessert:

Add 2 tbsp raspberries. l. sugar - let the juice stand out.
Prepare the syrup: boil a glass of wine, sugar and water for 2 minutes.
Add the peaches cut into halves and simmer for another 2-3 minutes. Take them out, peel them, and put them in a cool place.
Add raspberries along with juice to the prepared syrup. Cook the mixture for about 5 minutes. Cool and rub through a sieve.
Attention: pour gelatin with wine, not water.
Pour gelatin solution into hot raspberry syrup. Mix everything.
Place the prepared delicacy into glasses or bowls and refrigerate for 5-6 hours.
Decorate the finished dessert with chopped peaches, mint, and raspberries.

Dessert Rainbow

Multi-colored layers of delicious delicacy prepared on a gelatin base will delight both adults and children. Making this dessert at home is easy. Choose a day when you are not in a hurry, because jelly does not like rush.

Dessert ingredients:

A kilogram of full-fat sour cream or 750 ml of heavy cream.
One and a half cups of granulated sugar
2 full spoons of cocoa.
Half a packet of vanillin or a bag of vanilla sugar.
A tablespoon of lemon juice.
Half a liter of cherry syrup. The juice from canned cherries is very tasty.
6-7 tbsp. gelatin.
Water – 3 glasses.
Prepare gelatin in a way you already know. Divide the liquid into three parts: two equal, one slightly larger. You use it for the fruit layer.
Place the cream or sour cream in two bowls. Pour cocoa into the first, vanillin or vanilla sugar into the second.
Whisk the contents of each container until the crystals are completely dissolved. Choose low (1st or 2nd) mixer speed.
Pour the gelatin solution into each bowl and whisk a little more.
Add sugar and lemon juice to the cherry syrup.
Take a transparent dessert bowl and pour in the chocolate layer. Fill a third of the volume. Cool, let it harden in the cold.
The next layer is creamy or sour cream. Pour the jelly with a spoon so that there are no holes in the bottom layer. The volume is the same. Leave it to freeze again in the cold.
Upper layer. Pour the cherry syrup with a spoon, just like the previous one. Place containers with dessert in the cold and leave until completely frozen.
The finished delicacy can be served in the same container in which it froze. If the containers are quite flat, dip them in boiling water for 1-2 minutes, turn them over and place the frozen pyramid on plates.
The colorful towers are not only beautiful, but also very tasty. Show your imagination and decorate the cold dessert with mint leaves and cherries.
Dip the wet edge of the glass into sugar. This will create a frozen fringe that resembles snow.

Coffee fantasy

Do you like coffee? But when it’s hot, do you want something cold with a coffee taste? At home, you can prepare not only fruit jelly, but also a dessert with a rich coffee aroma. Prepare it delicacy can be done quickly enough.

To make coffee jelly you will need:

Strong coffee – 0.6 liters.
Chocolate liqueur – 3-4 tablespoons.
High fat cream – 150 ml.
Granulated sugar – 100-150g.
Gelatin – 30g.

Pour 150 ml of coffee into a bowl, add all the gelatin, stir. After half an hour, add sugar and 150 ml of coffee to this mixture. Stir, dissolve all lumps in a water bath. Don't boil!
Combine the rest of the coffee and liqueur and pour into the hot mixture.
Immediately pour into glasses or bowls.
When the coffee dessert has hardened well, squeeze the whipped cream on top. If desired, add a couple of mint leaves.

Jelly made from a natural thickener - gelatin - refreshes and invigorates. The fruit treat does not contain harmful dyes or stabilizers. Prepare this delicate dessert just once, and you will see that everyone who tastes it will ask for more. If you invent your own unique recipe, share it.

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* When using cranberry and blackcurrant syrup, do not add citric acid.

The jelly is prepared and dispensed as described in Rec. No. 662.

Milk jelly


	GROSS	NET	GROSS	NET	GROSS	NET
Milk	250	250	750	750	750	750
Sugar	160	160	140	140	120	120
Peeled almonds	133	120	22	20	-	-
Water (for almond milk)	365	365	50	50	-	-
Vanillin	-	-	-	-	0,03	0,03
Gelatin	30	30	30	30	30	30
Water (for gelatin)	240	240	180	180	180	180
Exit	-	1000	-	1000	-	1000

Prepare almond milk. To do this, pour the almonds with hot water, boil for 3-4 minutes, put them on a sieve, peel them, grind them in a mortar, gradually adding cold boiled water. The milk is filtered, and the pulp is again subjected to the same processing,

Almond milk is combined with hot milk, sugar and, stirring continuously, brought to a boil.

Prepared gelatin is added to the finished mixture, stirred, filtered, poured into a mold and cooled.

When preparing jelly with vanillin, add sugar, vanillin, and then prepared gelatin to hot milk and, stirring continuously, bring to a boil.

Apples in jelly

Prepared apples are peeled, seed nests are removed, cut into slices and boiled in water with the addition of citric acid. The broth is separated from the apples, filtered, sugar and prepared gelatin are added, stirred and brought to a boil.

Place slices of peeled lemon in a bowl, place slices of boiled apples around them, peel the kernels of nuts (almonds) on them, pour in some of the jelly and cool until the jelly hardens. Then pitted cherries are placed in the middle, poured with the rest of the jelly and cooled in several stages.

666. Dessert made from sour cream “Rainbow”

* Mass of boiled milk.

Sugar is added to the sour cream, heated to a temperature of 70-80 °C, strained gelatin prepared and dissolved in boiled milk is added and heating is continued to a temperature of 90 °C. The resulting mixture is divided into three parts: berry juice is added to one, cocoa powder is added to the second, coffee syrup (30 g) is added to the third. The mixture is poured into molds or bowls alternately in layers and cooled after pouring each layer.

When serving, pour over the remaining syrup.

Apple mousse (semolina based)

After removing the seed nests, the apples are cut and boiled. The broth is filtered, the apples are pureed, mixed with the broth, sugar and citric acid are added and brought to a boil. Then add sifted semolina in a thin stream and cook, stirring, for 15-20 minutes. The mixture is cooled to 40°C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. Released as indicated in Rec. No. 660.

Sambuca apple or plum

After removing the seeds, apples (without seeds) or plums are placed on a baking sheet, a small amount of water is added and baked in an oven; then they are cooled and wiped. Add sugar and egg white to the resulting puree and beat in the cold until a fluffy mass is formed. The prepared gelatin is placed on a water bain-marie, stirring, allowed to completely dissolve and filter, then poured in a thin stream into the whipped mass with continuous and rapid stirring with a whisk.

The mass is poured into molds and cooled. Sambuca is released in the same way as mousse.

Sambuco apricot

* When preparing sambuca from dried apricots, citric acid is not used.

The pits are removed from the apricots, poured with hot water, boiled until the fruits soften, and wiped. Dried apricots are pre-soaked, then also boiled and pureed. Sugar, egg white, and citric acid are added to the puree. The rest is prepared and released as described in Rec. No. 668.

When leaving, pour the sambuco with apricot sauce (reception no. 618) - 20 g per serving.

Cottage cheese in jelly

* Mass of pureed cottage cheese.

** Mass of boiled chilled milk.

The cottage cheese is pureed, boiled cooled milk with sugar dissolved in it is added, combined with grated lemon zest and the mass is thoroughly mixed.

Gelatin is soaked in cold boiled water. A syrup is prepared from water and sugar, swollen gelatin is added, brought to a boil, juice is added, filtered, and cooled.

Part of the jelly is poured into a mold or bowl, after it has hardened, the curd mass is released from a pastry bag onto it and the rest of the jelly is poured over it and cooled.

When leaving, remove the cottage cheese in jelly from the molds and pour syrup (20 g net per serving).

Fruit jelly with gelatin is not a dish that I prepare every day, because normally I somehow make ready-made jelly from bags. You too? But sometimes you want something unusual and non-standard, and then... The composition of fruit jelly in this case depends on what I have on hand.

In general, I would single out at least two groups of fruits: fresh and canned. Fresh ones can be used in different ways: it is better to squeeze juice from citrus fruits and apples, and puree all sorts of mangoes, peaches and apricots. For canned ones, it is rational to use syrup for gelling, and leave the whole pieces of fruit in it. Naturally, you can also mix freshly squeezed juices with syrups. In this recipe I will show two-layer jelly, without mixing, it’s even more beautiful.

It is also important to remember that there are fruits that cannot be gelled. This is fresh pineapple and kiwi. It makes no sense to make juice or puree out of them. And even if you put the puck into jelly from other fruits, they will dissolve it around themselves. Canned pineapples do not do this; they can be gelled.

So, let's prepare fruit jelly with gelatin at home...

First, pour the syrup out of the jar and measure how much we have. I ended up with about 200 ml.

Squeeze about twice as much fruit juice. I increased the number to 500 ml, purely to make it easier to calculate the gelatin.

Now a little theory. Sweet liquids are heavier than unsweetened ones. Therefore, it is realistic to pour the syrup in a separate layer at the bottom of the glass, and the juice on top. It is impossible to do the opposite when the bottom layer is not frozen - the syrup will pass through the juice and lie on the bottom. Those. if you want to make jelly, where the transparent syrup layer will be on top, and the opaque layer of juice will be at the bottom, then first you will have to let the lower unsweetened one harden, and only then pour in the upper sweet one. But a couple “sweet at the bottom - not sweet at the top” can be poured at once, and they will not mix.

We calculate gelatin according to the instructions on the package. Since there may be a certain amount of liquid that is inconvenient for calculations without any residue, keep in mind the following rule: for the lower sweeter layer you should take more gelatin than normal, and for the upper unsweetened layer you CAN use less. Those. I have 3 sheets of gelatin on the bottom layer per 200 ml of syrup, and 5 sheets on the top layer per 500 ml of juice.

Soften the gelatin in cold water according to the instructions on the package (normally 5 minutes). For each liquid - its own portion of gelatin, otherwise how to divide it later?

Squeeze out excess liquid and melt the gelatin at minimum microwave power in batches of 15 seconds. Stir for 15 seconds, stir; if the gelatin does not dissolve completely, stir for another 15 seconds. Do not overheat under any circumstances! The gelatin should dissolve completely and turn into a clear liquid.

Pour the syrup into the warm gelatin in small portions with continuous stirring. Not the other way around, it is the syrup into gelatin. If you do the opposite, the warm gelatin in the colder liquid will harden on its own rather than bind it.

We do the same with the juice: slowly pour the juice into the warm gelatin, stirring it all the time.

If the canned fruits were large pieces, then cut them into smaller pieces. I used 6 halves of canned peaches for 4 cups of jelly, i.e. total - 3 whole peaches.

Place pieces of fruit on the bottom of glass glasses and pour gelatin syrup over them so that the fruit is completely covered.

Pour in the juice with gelatin, spoon by spoon. In case anyone doesn’t know how to “spoon” it, they press its tip into the wall of the glass somewhere at the same level as the surface of the lower liquid and begin to pour it into the upper spoon in a thin stream. As the new level of liquid rises, the spoon is gradually raised up.

Place the fruit jelly with gelatin in a cool place and let it harden. It sets in about 6 hours even just in a cold room; in the refrigerator it sets faster.

Bon appetit!

How to make jelly

Sweetness in the form of jelly is very popular all over the world because it is not only tasty, but also a healthy product. It can be prepared using gelatin, pectin or agar-agar. These components help achieve the required consistency. To make the dessert delicious, you need to follow some rules on how to prepare jelly:

Many housewives buy ready-made powders because they are easy to prepare. The difference lies in the benefits of the product. At home, you can come up with many options: the unctuous base is prepared from syrups, milk, sour cream, cream, alcoholic beverages, juices, compote, lemonade and other sodas (the child will love the Cola dessert). As a filler, add various fruits (apples, pears, oranges, pineapples, lemons), berries (gooseberries, cherries, red currants, grapes, strawberries), pieces of cottage cheese soufflé.

The product can be used as an independent dish. It is recommended to use sweets prepared for the winter for diluting fruit drinks and preparing jelly. If you haven't canned the compote, stir a small amount of jelly with water. The product is used for decorating and filling confectionery products: cakes and pastries. Jelly brings lightness and is a bright decoration element.

How to dilute gelatin

An important part of the process of how to make jelly from gelatin is the dilution of the thickener. The correct proportions will help you create a delicious dessert:

It is important to maintain the correct proportions. Gelatin powder should be diluted at the rate of 5 g per 50 ml of water.
The crystalline substance must be poured with boiled water, which must first be cooled. Gelatin will swell from half an hour to 40 minutes.
Heat the resulting substance using a water bath. The process should be carried out until the powder is completely dissolved.
The finished gelling component should be mixed with the base for the dessert (compote, juice, milk).

How to make jelly at home

It is better to make sweets that have a natural taste and aroma in your own kitchen. The process of preparing it is not labor-intensive and does not take much time. You can find a huge number of recipes for this dish, all due to the variety of ingredients that are suitable for use. You can use jam, juice or compote as a base.

How to make jelly from juice

To prepare juice-based jelly sweets you will need the following ingredients:

fruit or berry juice - 1 l;
gelatin - 4 tsp.

How to make gelatin jelly with a juice base:

How to make fruit jelly

Lots of recipes: http://www.povarenok.ru/recipes/dishes/sweet/?searchid=865

For a dessert with fruit filling you will need the following ingredients:

food gelatin - 4 tsp;
juice - 400 ml;
fruits - to taste;
granulated sugar.

Step-by-step instructions on how to make fruit jelly:

How to make jelly from jam

The method for making jelly from gelatin with jam will require the use of the following ingredients:

water - 1 tbsp.;
jam - 2 tbsp;
gelatin - 5 tsp.

Technology for making jelly from jam:

Separate the jam syrup from the berries (if any). Dilute the first component with water. Dilute gelatin according to directions on the package.
Place the swollen gelatin mass in a saucepan and heat until it becomes liquid.
Add jam syrup and berries, stir.
Distribute the finished substance into molds.
Leave to harden in the refrigerator for a couple of hours.
Video here: https://www.youtube.com/watch?v=smtB59iHk4M