What could be easier than making jellies? Filled 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 the store products and make jelly from jam - homemade, fragrant, from ripe berries or fruits.
What is good, you can experiment with variations of jelly from jam with gelatin indefinitely, delighting yourself and your family with various combinations of tastes.
How to make jelly from jam: general rules
In principle, all the jelly recipes from jam are similar. The filler is changing, but the technology remains unchanged. Jams, jams, jam can take any.
Gelatin is the unchanged ingredient of any jelly. Suitable as a regular granular or sheet, and instant product. The first two are soaked in a liquid (water, milk, yogurt) for 20-30 minutes for swelling. The advantage of an instant product is that it is enough to fill it with water and stir it. No need to wait!
What you need to know about making jelly from jam with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts from currants, apples, gooseberries freeze well. Gelatin for making jelly from this jam will need less. There are less gelling substances in raspberries, cherries, and strawberries. Therefore, to make the jelly solid, the amount in the recipe is used a little more.
The amount of sugar can be taken at your discretion. This is a matter of taste - to make the dessert very sweet or not.
Thick jam of berries and fruits with pits and pulp is drained and rubbed through a fine sieve. Syrup from preparations with large whole fruits (berries) is poured. To make jelly, you can only use this part of the jam. Leave the rest for decoration and decoration of the dessert.
Basic recipe for gelatin jam jelly
It is enough to remember this recipe and you can prepare from jam a variety of jelly options with the original and the usual serving. The number of ingredients is indicated approximate - during the experiments, you can independently select the volume of water, jam, gelatin. But in order to make the jelly well, it is necessary to dilute and apply gelatin strictly according to the instructions. Basic Product Set:
• any (to taste) jam - 250 ml;
• boiled water - 1 l;
• granulated or sheet confectionery gelatin - 2 bags.
How to cook:
1. Gelatin is soaked in water according to the instructions on the package. Leave to swell.
2. Jam diluted with water to taste.
3. If necessary, we filter the solution through cheesecloth, so that the syrup does not contain the cake, the bones.
4. Gelatin is heated on the steam bath, ensuring complete dissolution of the granules. Strain out.
5. We connect the jam and gelatin diluted with water. Stir.
6. Pour the jelly into the ice-cream bowls (silicone tins, glasses). We wait until it hardens - from 3 to 6 hours in the refrigerator.
Serve at the table, decorating the cold dessert with berries, pieces of fruit, whipped cream.
Cherry jelly from jam
Unusually delicious, without cloying sweet dessert beautiful garnet color. Cooking is easy and pleasant.
Products:
• cherry jam (with bone or without - to taste) 500 ml;
• boiled water - 250 ml;
• instant gelatin - 25 g.
How to cook:
1. Drain syrup from jam. Berries are thrown back on the sieve.
2. Dilute the cherry syrup with water to taste.
3. Soak in warm water and stir gelatin until dissolved.
4. Mix with diluted jam.
5. In the creamer lay out a few cherries. Fill the jelly.
6. We send dessert to the cold (3-4 hours).
Decorate with fresh mint leaves, curd cream, use to decorate cakes and pies.
“Drunk” cherry jelly from gelatin jam
The dessert is very tasty, but you should not give it to children because of the presence of alcohol in the composition. To add a spicy flavor to the aroma of cherry jelly with wine, you can add vanilla, cinnamon, cloves, anise to the recipe.
Products:
• cherry jam - 150 ml;
• dry red wine - 3.5 st .;
• gelatin - 80 g;
• fresh lemon juice - 125 ml;
• sugar - to taste.
How to cook:
1. Gelatin soaked.
2. Mix wine with lemon juice. Add swollen gelatin.
3. Drain the cherry jam syrup. Combine with the rest of the ingredients. 4. We put on fire. We wait until the solution starts to boil slowly. Warming up, stirring for 1 minute.
5. If necessary, add sugar.
Pour hot jelly in glasses. We are waiting for it to cool. We send to freeze finally in the refrigerator.
Raspberry jelly from jam and orange juice
The low complexity of cooking raspberry jelly is a lot of small, extra seedless seeds in this dessert. They need to get rid of, for which watered diluted jam is rubbed through a sieve.
Products:
• raspberry jam - 300 ml;
• fresh orange juice - 125 ml;
• gelatin - 3 tsp;
• boiled water - 1/2 st .;
• sugar - to taste.
How to cook:
1. Gelatin soaked for 20 minutes.
2. Jam diluted with water. We skip and grind through a fine sieve.
3. Add orange juice and sugar (if needed) to the syrup.
4. Put the tank on fire. We pour out the swollen gelatin.
5. Heat the mixture over low heat until the gelatin granules dissolve without residue.
6. Hot jelly is poured over the bowl.
Cool to room temperature. Put in the fridge for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, orange slices.
Two-layer raspberry jelly from jam and home-made sour cream
The dessert of two layers of contrasting 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 a cherry or plum jam, sour cream, replace with yogurt, cottage cheese, soft cream cheese.
Products:
• raspberry jam - 250 ml;
• water - 200 ml;
• gelatin - 50 g;
• sour cream - 300 g;
• milk (low-fat cream, water) - 200 ml;
• lemon juice - 1 tsp;
• sugar - to taste;
• vanillin - pinch.
How to cook:
1. Gelatin is soaked according to the instructions on the bags.
2. We dilute the jam with water, filter it, grind it through a sieve.
3. Sour cream is diluted with milk (water). Add lemon juice, sugar, vanillin.
4. Swollen gelatin divide in half. One part is sent to the jam, the second - to the dairy part of the jelly. Mix well. 5. Kremanki half fill with raspberry jelly (or sour cream - it does not matter). Put in the fridge freeze.
6. When the solution is completely set, pour the second part of the jelly over the bowl, forming the upper contrasting layer of dessert.
7. Return the molds in the refrigerator.
When it hardens, decorate the dessert with fresh berries, grated dark chocolate, butter cream.
Pear jelly from jam with gelatin and banana liqueur
In the recipe, you can use jam, jam or jam from pears. Liqueur can take any, because the task of this ingredient is to give savory flavoring and aromatic notes to the dessert.
Products:
• pear jam - 250 ml;
• banana liqueur - 2 tbsp. l .;
• granulated gelatin - 1 1/2 bags;
• boiled water - 350 ml;
• sugar.
How to cook:
1. Gelatin is prepared for use according to the instructions.
2. Pear jam diluted with water. Grind through a sieve or purée a blender.
3. Pour sweet liqueur into fruit syrup, sweeten to taste.
4. Put the solution on a small fire. Warm up until sugar dissolves.
5. Gelatin is heated on a steam bath until completely dissolved.
6. Combine gelatin filtered through cheesecloth and pear jam with liqueur. Stir.
Let the jelly cool to room temperature. Poured on the ice cream bowls. We send the dessert in the fridge to freeze (2-3 hours). Before serving, decorate as desired.
Apple jelly from jam and fresh mint
Due to the high content of pectin, apple desserts harden well and without gelatin. Although this ingredient is still necessary for apple jam jelly. True, a little less than usual.
Products:
• apple jam - 300 ml;
• water - 500 ml;
• gelatin - 2 tsp;
• fresh mint - 4-6 twigs;
• sugar - to taste.
How to cook:
1. Gelatin pour 50 ml of water. Leave to swell.
2. We grind apple jam through a sieve or punch it with an immersion blender. Dilute with water, sugar to taste.
3. Mint my obsushivaem. Cut finely.
4. We pour out a fragrant grass in diluted jam. We put on fire, give boil. Boil on low heat for 10 minutes. 5. Gelatin filter, combine with hot syrup. Stir until the gelatin crystals dissolve.
6. Pour into molds.
7. Cool, ship to full cold.
We decorate the finished dessert with fresh mint leaves.
Jelly from jam: cooking secrets, subtleties of presentation
- Despite the simplicity of the technology, the nuances of making jellies still exist. We list the main ones.
- Gelatin is more convenient to soak in a metal container. So it will be easier to warm up before adding to the syrup.
- For cooking jelly never use aluminum utensils. Due to oxidation, the dessert changes color and gets an unpleasant metallic taste.
- For an exquisite jelly serving, jam can be made multi-layered by alternating contrasting colors. Or separate the layers in 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, putting it on the bottom of the creamer or in layers before pouring.
- You can pour jelly on ice-cream bowls, glasses, glasses of transparent glass. Or use silicone molds. Of them frozen cold dessert easier to get. If other dishes are used, before turning the jelly onto a plate, the mold is lowered for a few seconds into a wide bowl of hot water.
