What could be easier than making jelly? Pour the finished powder from the bag with boiling water and you're done! After a couple of hours, you can enjoy a gentle cold dessert. But it is much more interesting and much more useful to abandon store products and make jelly from jam - homemade, fragrant, from ripe berries or fruits.
What's good, you can experiment with the variations of jelly from jam with gelatin indefinitely, delighting yourself and your family with a variety of combinations of tastes.
How to make jelly from jam: general rules
In principle, all jam jelly recipes are similar. The filler is changing, but the technology remains the same. Jam, jam, jam, you can take any.
Gelatin is a constant ingredient in any jelly. Suitable as a regular granular or sheet, as well as instant product. The first two are soaked in liquid (water, milk, yogurt) for 20-30 minutes to swell. The advantage of the instant product is that it is enough to fill it with water and stir. No need to wait!
What you need to know about making jelly with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts from currants, apples, gooseberries harden well. Gelatin to make jelly from such a jam will require less. In raspberries, cherries, strawberries, there are fewer gelling agents. Therefore, in order for the jelly to solidify well, the amount in the recipe is used slightly more.
The amount of sugar you can take at your discretion. It's a matter of taste - to make dessert very sweet or not.
Thick jam from berries and fruits with seeds and pulp is filtered and wiped through a fine sieve. Syrup from preforms with large whole fruits (berries) is drained. For the preparation of jelly, you can use only this part of the jam. Leave the rest for decoration and decoration of the dessert.
Basic Jelly Jelly Recipe with Gelatin
It is enough to remember this recipe and you can prepare a variety of jelly options from jam with the original and ordinary serving. The amount of ingredients is approximate - during the experiments, you can independently select the amount of water, jam, gelatin. But in order for the jelly to solidify well, it is necessary to dilute and use gelatin strictly according to the instructions.
Basic set of products:
• any (to taste) jam - 250 ml;
• boiled water - 1 l;
• granular or sheet confectionery gelatin - 2 bags.
How to cook:
1. Soak gelatin in water according to the instructions on the package. Leave to swell.
2. Dilute the jam with water to taste.
3. If necessary, filter the solution through cheesecloth so that no cake, seeds are left in the syrup.
4. We warm the gelatin in a steam bath, achieving complete dissolution of the granules. We filter.
5. Combine the jam and gelatin diluted with water. Mix.
6. Pour the jelly into the bowls (silicone molds, glasses). We wait until it freezes - from 3 to 6 hours in the refrigerator.
Serve to the table, decorating a cold dessert with berries, slices of fruit, whipped cream.
Jam Cherry Jelly
Unusually delicious, without sugary sweetness dessert of beautiful pomegranate color. Cooking it is easy and enjoyable.
Products:
• cherry jam (with or without stone - to taste) 500 ml;
• boiled water - 250 ml;
• instant gelatin - 25 g.
How to cook:
1. Drain the jam syrup. We lay the berries on a sieve.
2. Dilute cherry syrup with water to taste.
3. Soak in warm water and stir gelatin to dissolve.
4. Mix with diluted jam.
5. Put several cherries in a bowl. Pour jelly.
6. We send dessert to the cold (3-4 hours).
Garnish with fresh mint leaves, curd cream, use to decorate cakes and cakes.
"Drunk" Cherry Jelly Jelly with Gelatin
The dessert is very tasty, but it is not worth giving it to children because of the presence of alcohol in the composition. To add spicy notes to the aroma of cherry jelly with wine, you can add vanillin, cinnamon, cloves, anise to the recipe.
Products:
• cherry jam - 150 ml;
• dry red wine - 3.5 tbsp .;
• gelatin - 80 g;
• lemon freshly squeezed juice - 125 ml;
• sugar - to taste.
How to cook:
1. Soak gelatin.
2. Mix the wine with lemon juice. Add the swollen gelatin.
3. Drain the cherry jam syrup. Combine with the rest of the ingredients.
4. We put on the fire. We wait until the solution begins to boil slowly. Warm, stirring, 1 minute.
5. If necessary, add sugar.
Pour hot jelly into the glasses. We wait until it cools down. Sent to finally freeze in the refrigerator.
Raspberry Jelly From Jam And Orange Juice
The little difficulty in making raspberry jelly is a lot of small, extra bones in this dessert. They need to be disposed of, for which purpose jam is diluted with water and wiped through a sieve.
Products:
• raspberry jam - 300 ml;
• fresh orange juice - 125 ml;
• gelatin - 3 tsp;
• boiled water - ½ tbsp .;
• sugar - to taste.
How to cook:
1. Soak gelatin for 20 minutes.
2. Dilute the jam with water. Pass and grind through a fine sieve.
3. Add to the syrup orange juice, sugar (if necessary).
4. Put the container on fire. Pour the swollen gelatin.
5. Heat the mixture over low heat until the gelatin granules dissolve without residue.
6. We pour hot jelly on the dishes.
Cool to room temperature. We put in the refrigerator for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, slices of orange.
Two-layer raspberry jelly from jam and homemade sour cream
Dessert from two contrasting layers of color is not only beautiful, but also very tasty. The recipe uses raspberry jam and fat sour cream, but these ingredients can be changed. For example, take cherry or plum jam, replace sour cream with yogurt, cottage cheese, soft cream cheese.
Products:
• raspberry jam - 250 ml;
• water - 200 ml;
• gelatin - 50 g;
• sour cream - 300 g;
• milk (non-fat cream, water) - 200 ml;
• lemon juice - 1 tsp;
• sugar - to taste;
• vanillin - a pinch.
How to cook:
1. Soak gelatin according to the instructions on the bags.
2. Dilute the jam with water, filter, grind through a sieve.
3. Dilute sour cream with milk (water). Add lemon juice, sugar, vanillin.
4. Swollen gelatin is divided in half. One part is sent to jam, the second - to the milk part of the jelly. Mix well.
5. Fill in half a bowl of raspberries with raspberry jelly (or sour cream - not important). We put it in the refrigerator to freeze.
6. When the solution has completely set, pour the second part of the jelly into the bowls, forming the upper contrast layer of the dessert.
7. Return the molds to the refrigerator.
When it hardens, decorate the dessert with fresh berries, grated dark chocolate, and cream.
Jam Pear Jelly with Gelatin and Banana Liqueur
In the recipe, you can use jam, jam or jam from pears. You can take any liquor, because the task of this ingredient is to give the dessert spicy flavor and aromatic notes.
Products:
• pear jam - 250 ml;
• banana liquor - 2 tbsp. l .;
• granular gelatin - 1 ½ sachets;
• boiled water - 350 ml;
• sugar.
How to cook:
1. We prepare gelatin for work according to the instructions.
2. Pear jam diluted with water. Grind through a sieve or mashed with a blender.
3. Pour sweet liqueur into fruit syrup, sweeten to taste.
4. Put the solution on a small fire. Warm until sugar dissolves.
5. The gelatin is heated in a steam bath until completely dissolved.
6. Combine strained gauze gelatin and pear jam with liquor. Stir.
Cool the jelly to room temperature. Pour over the bowl. We send dessert to freeze in the refrigerator (2-3 hours). Before serving, decorate as desired.
Jam from fresh mint
Due to the high content of pectin, apple desserts solidify well without gelatin. Although for jelly from apple jam, this ingredient is still necessary. True, a little less than usual.
Products:
• apple jam - 300 ml;
• water - 500 ml;
• gelatin - 2 tsp;
• fresh mint - 4-6 branches;
• sugar - to taste.
How to cook:
1. Pour gelatin with 50 ml of water. Leave to swell.
2. Rub the apple jam through a sieve or break through with a hand blender. Dilute with water, sugar to taste.
3. Dry my mint. Cut finely.
4. Pour fragrant grass into diluted jam. We put on the fire, let it boil. Boil over low heat for 10 minutes.
5. Filter gelatin, combine with hot syrup. Stir until the gelatin crystals dissolve.
6. Pour into molds.
7. Cool, send until completely freezes in the cold.
Decorate the finished dessert with fresh mint leaves.
Jelly from jam: secrets of cooking, subtleties of presentation
- Despite the simplicity of the technology, there are still nuances of making jelly. We list the main ones.
- It is more convenient to soak gelatin in a metal container. So it will be easier to warm before adding to the syrup.
- To cook jelly, never use aluminum utensils. Due to oxidation, the dessert changes color and acquires an unpleasant metallic taste.
- For an exquisite supply of jam jelly, you can make it multilayer, alternating contrasting colors. Or separate the layers with thin layers of milk, coffee, chocolate jelly.
- Fresh berries and fruits are used not only to decorate a cold light dessert. You can put them inside the jelly, laid in a bowl on the bottom or in layers before pouring.
- Jelly can be poured into bowls, glasses, glasses of transparent glass. Or use silicone molds. Of these, frozen cold dessert is easier to get. If other dishes are used, before turning the jelly on a plate, lower the mold for a few seconds into a wide bowl of hot water.
