Cooking jelly at home: 20 delicious fruit recipes and blanks for the winter

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Jelly at home is obtained by boiling with the addition of sugar to berry and fruit juices, which contain a lot of pectin and fruit acids. When cooking in jelly, gelatin dissolved in water is added to the syrup from berry or fruit broth. An indicator of the quality of jelly is the transparency, natural color characteristic of the fruit.

Introduction

Rainbow in the form of jelly

A necessary condition for cooking jelly is constant stirring. In order for gelatin to dissolve better in fruit and berry syrup, it is pre-soaked for half an hour in water at room temperature. Strawberry juice is perfect for preparing this dish. cherries, chokeberry, red currant, cherry plum, apples.

One of the varieties of jelly is mousse. In fact, it is jelly, only whipped.

These cultures contain a lot of pectin, which has a gelling effect. For preparations for the winter use other berries and fruits with a lower pectin content. In this case, you need to add gelatin and citric acid.

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Classic blackcurrant dessert

For the preparation of this dish, it is better to take not quite ripe berries. They need to be thoroughly washed, dried, and the branches removed.

Before cooking, currants are thoroughly cleaned.

The sorted berries are boiled in water (3 cups per one and a half kg of currants)
cook currant need on low heat for a quarter of an hour
Boiled berries to remove excess moisture and put under pressure
The juice squeezed from the raw material is filtered through nylon, after which it is boiled until the volume is reduced by three times from the original
During the cooking process, it is necessary to remove the resulting foam
Sugar should be dosed in several doses at the rate of 500-700 gr. for 1 liter of currant juice
After dissolving the sugar with a wooden spoon, take a sample for gelling
A little product is poured onto a smooth surface and the speed of its thickening is monitored.
If the product thickens quickly, the cooking process is completed, otherwise it is necessary to extend the boiling process to the desired consistency.
Jelly should be poured into a container hot
Containers with the product are sterilized in a saucepan with water for 15-20 minutes.
During the sterilization process, the container is covered with a lid, the water level should be several centimeters below the neck of the cans

After sterilization, the jars are rolled up, cooled, stored in the cellar.

After pressing, a lot of useful substances remain in the pomace. Do not throw away currant pomace, use it to make fillings for pies or jelly.

Currant jelly contains a lot of vitamin C

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gooseberry jelly

The berries must be ripe, the use of overripe gooseberries is allowed.

Carefully preparing gooseberries

Berries:

wash thoroughly
dry
sort out
remove rotten

The sorted gooseberries are boiled in a small volume of water (3 cups per 1 kg of berries) over low heat for half an hour.
The boiled juice is filtered through capron.
Strained juice is boiled again until its volume is reduced by 2 times.
Do not forget to remove the foam from the surface. The foam contains impurities, the ingress of which is undesirable in the final product.
Sugar should be added in small portions several times at the rate of 800 gr. for 1 liter of gooseberry juice.
Do not forget to constantly stir the product during cooking.
After complete dissolution of sugar, conduct a test for veining. Pour a small amount of jelly onto a smooth surface, if it thickens quickly, then finish the cooking process, otherwise continue boiling to the desired density of the product.
Pour the finished jelly into dry, clean jars. Cover with lids and simply sell in a saucepan for 10-15 minutes.
During sterilization, cover the pot with a lid, make sure that the water level in it is at least 3 cm from the top of the jar.
After sterilization is completed, seal the jars hermetically, cool and send to the cellar for storage.

Gooseberry jelly keeps well

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strawberry jelly

This is an amazing fragrant product that will delight you and your children in the winter. To prepare this dish, you will need slightly overripe, bright-colored strawberries.

Sort the raw materials, get rid of twigs and leaves, other contaminants. Pour the prepared berries into a colander, dip them several times in a bucket of water, then let all excess moisture drain.
Pour the sorted, peeled berries into an enamel bowl, pour in a couple of glasses of water and cook for about 10 minutes over low heat.

Strawberry juice must be drained and filtered through capron.
Transfer strawberry cake to a gauze bag, squeeze out excess water and use for cooking other dishes.
Pour the sorted, peeled berries into an enamel bowl, pour in a couple of glasses of water and cook for about 10 minutes over low heat.

Experiment with the design of the finished jelly

Boil the prepared juice until its volume is reduced by half.
Use a slotted spoon to remove foam and impurities from the surface.
Dose sugar in three doses at the rate of 800 g per 1 liter of juice.
While boiling, stir the product constantly.
Add 5 gr. dissolved gelatin and 2 gr. citric acid.
Bring to a boil again, after the sugar has completely dissolved, test for gelling.
Pour the jelly on a smooth surface, if it thickens quickly, finish cooking.
If the jelly does not set, continue the boiling process by adding a little citric acid.
Hot jelly should be poured into jars, covered with lids and sterilized in a saucepan with water for 10-15 minutes.
In this case, the pan should be closed with a lid, and the water should not fall below 3 cm from the top of the jar.
After sterilization is completed, seal the jars hermetically, cool, send to the cellar for storage.

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cherry jelly

Garnish the finished jelly with candied cherries

100 g ripe cherries
5 spoons of granulated sugar
2 glasses of water
20 g gelatin

We carefully sort the berries, wash, crush and squeeze the juice out of them.

What is left, together with the bones, put in a bowl, cover with sugar, add to hot water, boil.
The resulting syrup must be filtered, add gelatin, previously diluted in water, to it.
Stir continuously, bring to a boil.
After the syrup boils, stop cooking, add cherry juice, filter, cool.

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dogwood jelly

150gr. dogwood
6 tablespoons of granulated sugar
25 g gelatin
700 ml water

Dogwood berries ready to be juiced

We carefully sort the berries, wash them, squeeze them to get juice.

Mezgu put in an enameled saucepan, add granulated sugar, put in water, boil for 8 minutes. Filter the cornel broth, add gelatin to it and, stirring constantly, bring to a boil over low heat.
Strain the resulting syrup, pour into molds, cool and serve in rosettes.

Dogwood jelly has a rich color

Jelly with milk

For cooking, you will need 2 cups of milk, 3 tablespoons of granulated sugar, 15 grams of gelatin.

Pour milk into a saucepan, heat until boiling.
We introduce gelatin, granulated sugar into hot milk, and, constantly stirring, bring to a boil.
We filter the hot mixture of milk, sugar, gelatin, cool it so that the jelly completely freezes, pour it into beautiful molds.

Pieces of canned fruit in milk jelly will add sophistication to the dish

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Jelly delicacy

This is a very beautiful, effective jelly. Such a dish will not leave indifferent any child, suitable for children's parties.
First of all, you need to prepare four varieties of jelly, for example, coffee, milk, orange, raspberry.
Pour coffee jelly jelly into the bottom of a wide bowl and let it harden. Pour jelly of a different color onto the frozen layer, let it harden again, and do this until 4 layers of different jelly are obtained.
We cut the cooled product into rhombuses or rectangles, sprinkle with coconut flakes, powdered sugar, or grated chocolate, serve on a tray.

Spectacular combination of jelly of various colors

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Grape jelly

Suitable for this dish grape with fleshy pulp.

The berries are thoroughly washed, allowed to drain, sorted, separating the spoiled and rotten.
Prepared grapes fall asleep in a container, pour a couple of glasses of water per 1 kg of berries, cook over low heat for 15 minutes.
Grape juice is filtered through capron.
The pulp is transferred to a linen bag and the juice is squeezed out of it, filtered, and evaporated until the volume is reduced by 2 times. When boiling, mix the product, remove the foam that forms on top.
Sugar is dosed in several doses at the rate of 800 gr. for 1 liter of juice.
They cook slowly. After complete dissolution of sugar, samples are taken for jelly. If the jelly poured onto a smooth surface quickly thickens, then the cooking process is completed.
The hot product is poured into jars, covered with lids, sterilized in a saucepan with water for 10 minutes.
After sterilization, the jars are hermetically sealed, cooled and sent to the cellar for storage.

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Cowberry apple jelly

Half a kilogram of lingonberries, one and a half kilograms of ripe apples, one and a half liters of water, 500 g of granulated sugar.

We cut well-washed apples into slices (do not remove the core).
Add lingonberries, water and cook over low heat for half an hour.
Fruit and berry syrup is filtered through capron, sugar is added.
After that, bring the fruit and berry syrup to a boil again, cook for about half an hour over low heat.
The resulting product is poured into jars in a hot state, hermetically sealed.

Orange jelly with strawberries

2 large oranges
1 glass of granulated sugar,
half a liter of water
10 grams of gelatin,
a teaspoon of citric acid,

Squeeze orange juice, add granulated sugar and water to it.
Boil orange juice with peel, cool.
Remove the orange peel, add gelatin previously dissolved in water, add citric acid.
Pour the hot product into prepared molds, cool to room temperature, refrigerate until completely solidified.
10 grams of gelatin,
a teaspoon of citric acid.

Repeat the same procedures for making strawberry jelly. Serve two varieties of jelly in bowls with fruit salad.

peach dessert

To prepare this product, you need the juice of ripe peaches.

Juice is poured into a container for cooking, sugar is added (700 g per 1 kg of peach juice).
Juice with sugar is boiled until the sugar is completely dissolved.
Hot sugar syrup is filtered through nylon.
Strained juice-syrup is boiled until its volume is reduced by a third of the original.
The finished product is hot poured into prepared jars, rolled up, cooled to room temperature. Stored in a cellar.

Plum dessert

The dish is prepared from freshly squeezed plum juice.
The juice is poured into a prepared pan, sugar is poured into it (1 kg per 1.5 liters of juice).
A mixture of sugar and juice is boiled until the sugar is completely dissolved.
Hot sugar syrup is filtered through nylon.
The syrup is boiled until the volume is reduced by 1/3 of the original.
Boiling time should not exceed half an hour.
When boiling, monitor the formation of foam, remove it along with foreign impurities.
The hot product is poured into dry jars, hermetically evaporated, stored in a cellar or refrigerator.

Plum dessert without gelatin

Ripe cherry plum is blanched in boiling water for 3-5 minutes, pierced with a fork. The chopped fruits are poured into a cooking container, poured with sugar syrup of 50% concentration (temperature 90 degrees Celsius).

To get juice from cherry plum, it is convenient to use a steam juicer. Washed, dried fruits are placed in a juice cooker, evaporated for 1 hour. By itself, cherry plum juice is not very tasty, it is mainly used for jelly and as an additive to other juices and compotes.

Cherry plum contains a large amount of fruit acids and pectin.

It is pectin that has a gelling effect.

Cherry plum jelly is of especially high quality.
The juice is poured into a saucepan, 800 g of granulated sugar per 1 kg of juice is added, and evaporated.
Filtered through capron.
After filtration, boil again until the volume is reduced by 1/3. The duration of boiling should not exceed half an hour.
Hot jelly is poured into jars, rolled up with lids, stored in the cellar ..

Unusual cherry jelly

Pour bird cherry juice into a saucepan, add 800 g of sugar per 1 liter, heat with constant stirring until completely dissolved.
Boil for one or two minutes, filter through a layer of nylon.
Strained juice is boiled down again until the volume is reduced by 1/3 of the similar one.
The boiling product is poured into heated dry jars, hermetically sealed, and cooled.

Mousse on semolina

Does your child not like semolina? Let's see how he doesn't fall in love with semolina jelly!

5 large green apples
half a glass of sugar
1 tablespoon semolina
half a liter of water

Boil apples without removing the core (the core and seed membranes contain the largest amount of pectin). Strain the broth, add sugar, hot water, boil slowly, add semolina, cook for 15 minutes.

Cool the product to 40 degrees, beat with a blender or mixer until foamy, pour into bowls, cool.

strawberry mousse

Strawberry mousse is the same jelly, only whipped with a mixer

2 glasses strawberries, half a glass of sugar, a tablespoon of gelatin.

Squeeze juice from strawberries, put in the refrigerator.
Pour 2 cups of water into the strawberry pomace, boil, filter the strawberry broth through nylon.
In a cold broth, add a spoonful of gelatin.
Pour granulated sugar into the remaining juice, add the swollen gelatin, stir until dissolved, pour into the chilled juice.
Beat the frozen jelly with a mixer until fluffy, pour into molds, cool. Decorate with whole berries strawberriestop with whipped cream.

lemon dessert

citrus jelly

To prepare this dish we need:

100 g lemon juice
70 g of granulated sugar,
20 grams of gelatin,
glass of water.

We clean the lemon from the peel. Finely chop the lemon zest, add to the hot syrup along with gelatin.

You need to heat the product, stirring constantly.
After boiling, squeeze the lemon juice into the syrup.
Strain the resulting product through capron.
To make lemon jelly harden, pour it into beautiful molds, put in the refrigerator.

Tomatoes in jelly

Tomatoes in jelly - a great preparation for the winter

Surprise yourself and your guests with an unusual dish - tomato jelly.

For cooking we need:

half a kilo of tomatoes
one bulb
Bay leaf
a tablespoon of gelatin
black peppercorns 5 pieces
a tablespoon of acetic acid 9%
a tablespoon of salt
2 tablespoons of granulated sugar

Pour the gelatin with warmed water, cut the tomatoes into slices.

We cut the onion into rings.
Pour water into an enameled pan, add swollen gelatin, salt, granulated sugar, mix and boil.
We put a leaf of laurel cherry in jars, fill it with tomato slices, add pepper, onion, pour marinade with gelatin, pour vinegar on top.
We cover the jars with lids and put them in a saucepan for sterilization for 15 minutes.
We roll up the jars with lids, cool, store in the cellar until the right occasion.

Sea buckthorn dessert

We sort out sea buckthorn berries, remove leaves, particles of twigs, rinse in several waters, eavesdrop.

Sea buckthorn dessert - a storehouse of vitamins

To make this jelly we need:

1 kg sea buckthorn berries
1 kg of granulated sugar

Place the prepared berries in a saucepan and put on a slow fire.
We stir the berries, they will start up the juice, and will boil in their own juice.
To get a beautiful homogeneous jelly, you need to separate the skin and seeds from the pulp, so the sea buckthorn needs to be warmed up well in a saucepan with a thick bottom until the berries soften.
After that, wipe the berries using a nylon sieve.
Pour the resulting liquid mass of sea buckthorn pulp with sugar, mix thoroughly, put on a slow fire, boil.
In the process of cooking, add gelatin, do not forget to constantly stir, remove the foam.
Pour hot jelly into a jar, seal tightly.

Jelly from agar-agar

Agar-agar is successfully used to make jelly.

Seaweed agar is an excellent gelling agent.

This seaweed-based product has an excellent gelling effect. Agar-agar granules, soaked in water, when heated and then cooled, make it possible to obtain excellent jelly.

Dishes prepared on the basis of agar-agar are dietary, by their nature, agar-agar is a polysaccharide, unlike gelatin, which has a protein nature.

Agar dessert is perfectly stored, it can be used to prepare fruit and berry preparations for the winter.