Pour gelatin into the container, pour in 100 milliliters of juice and mix. Leave for 20 minutes. Pour the juice into a saucepan, put the saucepan on a slow fire, heat it and add sugar if necessary. After the gelatin swells, put the gelatin mixture into a saucepan and mix. Pour the jelly into molds and leave to harden – jelly from juice or fruit drink will harden in 2 hours.
How to cook milk jelly
Products
Gelatin – 20 grams
Milk for the base – 2.5 cups
Milk for swelling gelatin – half a cup
Sugar – 3 tablespoons
Vanillin – 1 teaspoon
How to cook jelly
Pour gelatin into a container, pour half a glass of cold milk, leave for 40 minutes. Pour 2.5 cups of milk into a bowl, add sugar and vanillin, put on a quiet fire. Heat the milk, without bringing to a boil, with constant stirring, remove from heat and add the gelatin mixture. Mix well, then strain through a sieve. Cool down the mass. Strain the mixture through a paper towel into jelly molds and refrigerate. Serve jelly on plates, watering with jelly or jam.
How to cook jelly from juice or fruit drink
Products
Gelatin – 3/4 tablespoon
Freshly squeezed or packaged juice, fresh berry juice or diluted jam – 1 liter
Gelatin – 15 grams
Sugar – 2-3 tablespoons
How to cook jelly
1. Pour gelatin into a container, pour in 100 milliliters of juice and mix. Leave for 20 minutes.
2. Pour juice into the pan (if you use fruit drink or jam, you need to drain all the cake and boil), put the pan on the fire.
3. Put the pan on a slow fire, heat it up and add sugar if necessary.
4. After the gelatin swells, put the gelatin mixture into the pan and mix.
5. Pour the jelly into molds and leave to harden – jelly from juice or fruit drink will harden in 2 hours.
How to cook jelly from sour cream
Products
Sour cream – 1 kilogram
Sugar – half a glass
Dried prunes (soft) – half a glass
Dry gelatin – 20 grams
Water – a third of a glass
How to cook jelly from sour cream
Pour gelatin into water and soak for 2 hours, mix well. Put sour cream in a bowl, add sugar and mix with a mixer. Add gelatin and mix again.
Rinse the prunes, cut into small pieces and add to the sour cream mixture so that it is evenly distributed in the sour cream. Divide the jelly-like mixture into molds and refrigerate. Sour cream jelly will harden within 4-5 hours.
Make jelly the right way!
Proportions of jelly
Proportions of jelly – for 1 liter of liquid (juice or water) 50 grams of gelatin. This is enough to set the jelly. Gelatin can have different properties, so it is recommended to use each type of gelatin according to the instructions on the package.
What jelly is made of
For cooking jelly, you can use any freshly squeezed and packaged juices, berries and fruits, sour cream and milk, coffee and cocoa, compote, jam mixed with water, cottage cheese.
How to serve jelly
Jelly is boiled for dessert, you can serve it for breakfast. After boiling, jelly is poured, as a rule, into any small forms, so that then one form with jelly is served as a separate portion. In order to separate the jelly from the mold, the mold must be dipped in hot water for a couple of seconds (carefully so that water does not get into the jelly), and then turn the mold over the jelly serving dish. Glasses and glasses can be used as jelly molds.
How to decorate jelly
You can decorate translucent jelly by putting a berry or fruit slice in it before it hardens. You can make puff jelly: first let one colored layer harden, then add another layer, let it harden again and cover again with a new layer. You can use food coloring for decoration. Top jelly can be covered with cream, sprinkled with marshmallows and grated chocolate. As forms for jelly, you can use the peel of oranges, tangerines, grapefruit, pomelo.
Shelf life of jelly
Jelly based on juices, compotes and jams should be stored for 2 days. Jelly with the addition of dairy products should be stored for no more than 12 hours.
What to use to harden jelly
To make jelly harden, you can use either pectin, or gelatin, or agar-agar.