Jelly is not only tasty, but also very economical, simple and easy dessert. It does not contain heavy fats, oils and margarine, is prepared quite simply and does not require a large number of ingredients.
Here are collected very interesting recipes that make it easy to make a treat at home.
Compote jelly - general principles of preparation
Compote for jelly can be used cooked or prepared in jars for the winter, the taste and color do not matter much, you need to choose at your discretion. But after hardening, the treat becomes less sweet, this must be taken into account. If dessert is prepared for a diet, then you can reduce the amount of sugar, use pure fruit or berry broth, add honey, stevia, and artificial substitutes.
One of the main ingredients is gelatin (sometimes agar-agar is used). It can be of different types, but more often divided into leaf and loose, ordinary and instant. Most often, at home, they use loose gelatin. The pre-soaking time must be agreed with the instructions on the packaging. Then the gelatin is melted, mixed with compote, cooled to solidification.
Regular jelly from compote
A simple recipe for sweet jelly from compote and gelatin. We take any compote at our discretion. We look at the time for soaking gelatin in the instructions. For instant products you need only 7-10 minutes. If the gelatin is ordinary, then soak it according to the recipe for at least half an hour.
Ingredients
• 900 ml of compote;
• 2 tablespoons of gelatin;
• 2-3 tablespoons of sugar.
Cooking method
1. Gelatin can be soaked just in water, but it is better to take compote immediately, so the taste of jelly will be more saturated. We cast about 100 ml from the total amount, you can slightly more, combine with gelatin. It is important not to use hot liquid, otherwise the mass will seize in lumps that will not dissolve later. Leave to swell.
2. Add sugar to the compote if its taste does not suit. Dissolve. If the drink is too sweet, then you can dilute it with water or pour a little lemon juice, add dry acid.
3. As soon as the gelatin swells, it needs to be melted well, but in no case boil. We put in a water bath, warm to a liquid state, stir. You can use a microwave to melt, but be sure to get the gelatin every ten seconds and stir.
4. Combine the melted gelatin with the prepared compote, stir and pour into glasses, vases, and tins. We put in the refrigerator for a couple of hours. You can not put jelly in the freezer, it will go bad.
Compote pulp cherry jelly
This jelly is not so beautiful and transparent, the dessert turns out to be a bit muddy, but it is deliciously delicious. For compote, fresh berries can be replaced with frozen cherries.
Ingredients
• 400 g of cherries;
• 600 ml of water;
• 20 g of gelatin;
• 70 g of sugar.
Cooking method
1. We get the bones from the cherries right away. The juice that will be collected in the process must be poured into a saucepan, add berries and water, put everything on the stove. Cook ordinary compote until soft cherries. At the end, add granulated sugar.
2. Dissolve gelatin in 100 ml of water. We give him a good swell.
3. Stewed fruit should be filtered, and the berries should be rubbed through a sieve, add the puree obtained to the total mass. You can just beat the cherries with a blender if this option seems more convenient.
4. Now you need to add the gelatin. You can warm it and pour it into the compote, stir. If the drink is still hot, then put it on the stove, spread the gelatin and warm it up a bit, all the clots should dissolve.
5. Pour the drink in portions. First, cool to room temperature, then put in the refrigerator on the middle shelf, wait for solidification. When serving, you can decorate with cherry berries, mint leaves.
Jelly from compote and stripik milk
To make such a jelly, you need not only stewed fruit, but also just milk. This dessert is best collected in a transparent dish so that the layers can be seen. We use any compote at our discretion.
Ingredients
• 500 g of compote;
• 40 g of gelatin;
• 500 g of milk;
• 50 g of sugar;
• a bag of vanilla;
• 150 ml of water.
Cooking method
1. We divide the gelatin into two equal parts, pour it into bowls, add 75 grams of water to each and leave it to swell for half an hour, if the gelatin is ordinary.
2. Add sugar, vanillin to milk and stir until dissolved. If it is not boiled, then boil.
3. Melt gelatin, combine with compote. The second gelatin is also melted and combined with sweet milk.
4. Pour a little jelly of white into glasses or other utensils, and into another dish from compote. Put in the refrigerator, let the layers freeze.
5. We get the jelly, pour new layers, again send to harden. The number of layers, as well as their thickness, can be any, but you need to pour slowly, preferably with a spoon. If you immediately start a stream, then the layer may be broken.
Compote jelly with apple and spices
A delicious winter version of jelly with the taste of apple and aromatic spices. You can cook it from a ready-made compote, but it’s better to cook everything according to the rules.
Ingredients
• 3 apples;
• 0.5 cinnamon sticks;
• 1 clove;
• 30 g jelly;
• 100 g sugar;
• 130 ml of water for gelatin;
• 850 ml of water for compote;
• 1 tsp orange peel;
• 5 g of ginger root.
Cooking method
1. Cut the apples into slices, put in a saucepan, add water and put the compote to cook. Add sliced ginger, zest, cinnamon, cloves, cook until the apples are soft. Time depends on the variety. Then we cover, we insist compote an hour.
2. Mix gelatin with water, leave to swell.
3. Strain compote, dissolve granulated sugar in it, add gelatin to the hot mass, stir until dissolved. If the drink has already cooled down, then just warm it all together.
4. Pour into molds or send everything in one bowl for subsequent slicing of jelly. We put it in the refrigerator for a couple of hours.
Compote jelly with berries
You can just throw the berries in a compote with gelatin and cool, but it will not be very beautiful. Here's a chic dessert option. Compote needs light fruits, it can be an apple, pear, apricots, for the filling we take bright berries: strawberries, cherries, red cherries.
Ingredients
• 400 g of fruit for compote;
• 150 g of berries for filling;
• 800 ml of water in compote;
• 4 tablespoons of sugar;
• 30 g of gelatin;
• cinnamon as desired.
Cooking method
1. Cook saturated compote from water and chopped fruit until tender, strain and pour granulated sugar. It is undesirable to add it immediately, since the fruits will begin to absorb.
2. Dissolve the gelatin in half a glass of water, let it swell well. We connect with compote, a little warm up. Add cinnamon if desired. Vanilla or other spices.
3. As soon as all the particles of gelatin dissolve, remove the compote from the stove and pour a layer of about 0.5-1 cm into the jelly dish. Sent for 15 minutes in the refrigerator, it should freeze.
4. The berries are washed, dried. We get the jelly, put a few berries on it and fill it with a new layer of compote, but it should not be hot anymore. Cool again, spread the berries, fill. In this way, you can evenly distribute the berries in the mass, they will not settle on the bottom of the glass, the dessert will look beautiful. If desired, along with berries, you can lay mint leaves.
Cherry compote jelly with chocolate and cognac
Dessert is not for children, but if you remove the cognac, you can pamper your beloved children. Cherry compote is simply indicated here, cook it in any way, add sugar to taste.
Ingredients
• 500 ml of compote;
• 15 g of gelatin;
• 50 g of chocolate;
• 2 tsp cognac;
• a pinch of coffee.
Cooking method
1. Dissolve gelatin in 50 ml of compote, let it brew. After swelling, melt to a liquid state.
2. Mix the compote with cognac. Pour coffee with a spoon of hot water, after dissolving, pour into compote. Add gelatin, stir.
3. Pour a 5 mm jelly layer into the glasses, cool.
4. On each layer of jelly put a piece of chocolate. We rub the rest with shavings and combine with compote. Mix, pour into pieces of chocolate. We send to freeze in the refrigerator.
Agar compote jelly
Not everyone likes the aroma and taste of regular gelatin. You can replace it with leaf blades, they are softer and almost smell nothing, but also dessert
Ingredients
• 10 g of agar-agar;
• 150 ml of water;
• 500 ml of sweet compote.
Cooking method
1. Dissolve agar-agar in cold water. Leave it for a few minutes, then stir and put on the stove, cook a minute after boiling. It is advisable to coordinate the time with the information indicated on the package, it differs for products from different manufacturers.
2. Cook the compote, sweet to taste, combine with the cooked agar-agar. Stir well.
3. Pour the jelly into the tins and leave to harden. It sets perfectly even at room temperature, but the process will go even faster in the refrigerator.
Compote jelly - useful tips and tricks
• If the taste of compote is not very pronounced or not enough flavor, then spices will help improve dessert: vanilla, cinnamon, ginger, zest. You can also add lemon juice and sugar, add a little honey, mint.
• Jellies should not be frozen, but they can be put in the freezer for a while for quick cooling, but it is important not to forget to transfer the treat to the refrigerator shelf until it is icy.
• If you need to remove the jelly from the dishes, they put it for a while in hot water, then overturn. But still it is better to use silicone molds for such desserts. Figures from them are well taken out, small details, recesses and corners remain in place, do not lose sight.
