Fruit jelly: cooking recipes, benefit and harm

A wonderful delicacy for children and adults can be prepared independently at home.Cooks give advice and recommendations on making dessert, share recipes, inform about the composition and caloric content of the product, report on the benefits and harms.

Initially, French chefs invented jelly as a low-calorie dessert. Easy useful product is saturated with nutrients, plenty of vitamins and trace elements. On average, berry jelly has nutritional value: BJU - 1.3 g, 0.3 g, 48.68 g. Calories are 201.28 kcal. Per 100 g of raspberry jelly accounts for proteins 0.3, fat - 0.1, carbohydrates - 7.6, calories - 33.8. In red currant jelly: BJU - 0.5 g, 0.1 g, 46 g. Currant jelly contains 191.2 kcal. 100 grams of sweet jelly dish made from berry and fruit juices usually contain only 40 kilocalories.

Per 100 g of orange jelly accounts for 88 calories. Jelly helps to improve immunity. This product is rich in vitamins and other beneficial substances:

• magnesium, manganese, copper, sodium, iodine, potassium, calcium, iron, and other trace elements;
• proteins fats carbohydrates;
• glucose, fiber;
• vitamins C, B1, B2, B9, B12, PP.

Home-made jelly does not contain dyes. It necessarily contains glycine, which favorably affects concentration. Amino acid improves cartilage and strengthens joints.

Gelatin contains agar-agar, which stabilizes the work of the digestive tract and removes toxic substances from the body. It contains a large amount of iodine, calcium and iron.

Pectin normalizes metabolism, removes salts of heavy metals.

Fresh berries and fruits from which they make jelly contain a large amount of vitamins and nutrients.

No harm to the product of its own making will not bring to anyone. Excessive consumption of sweet fruit and berry jelly can cause nausea. In industry, concentrates are sometimes added to products that undermine immunity or disrupt the functioning of the digestive system. Before purchasing a berry or fruit jelly dessert, you should carefully familiarize yourself with its composition. Moderate use of the product of global harm to the body does not cause.

Jelly desserts are easy to prepare yourself at home.

Orange Jelly Recipe:

• a bag of gelatin is poured with cooled boiled water, infused for 10 minutes;
• squeeze juice out of three washed peeled oranges;
• chopped orange peels are dipped in a liter of boiling water and cooked on medium heat for 10 minutes;
• peel filter and cool;
• in a cooled crust pour a glass of sugar, add the swollen gelatin;
• the mixture is brought to a boil, poured into it pressed orange juice;
• the resulting mass is laid out in prepared containers;
• placed in the refrigerator for 6 hours.

Properly prepare a beautiful and tasty multilayer jelly "Rainbow" can be as follows:

• it is necessary to get multi-colored gelatin;
• first, red gelatin is dissolved in a saucepan, 10 grams are poured into the bottom of several transparent glasses;
• cups clean in the fridge;
• in 15 minutes you need to make an orange layer, again put in the fridge on the middle shelf;
• you can lay a layer of whipped cream between the colored layers;
• gradually spread all seven layers;
• After the last purple layer has hardened, you can decorate the finished jelly with whipped cream;
• multilayer jelly ready.

There are original recipes of jelly, placed in a cut watermelon. First you need to wash it and cut it in half. Pulp should be removed, pass through a sieve. Watermelon halves must be thoroughly dried.

Then a clear syrup is made on a slow fire: for 0.5 water you need to take 1 cup of sugar. In the syrup add blanched fruit, cinnamon. The mixture is simmered for three minutes. In the filtered and cooled mass add swollen gelatin. The mixture should be thoroughly stirred.

The inside of the halves of the watermelon must be held over the steam for several minutes. Then they can pour a jelly mixture, cool in the refrigerator. In the frozen syrup, you need to beautifully lay the pieces of fruit, again add a jelly liquid on top.

So it is necessary to alternate fruit with syrup until both cups of watermelon are filled. Then they must be wrapped with cling film and left in the fridge overnight. They serve dessert, slicing just like a regular watermelon.

Canned Cherry Jelly Recipe:

• tablespoon of gelatin dissolved in hot water;
• a glass of cherry juice is poured into a saucepan, heated over medium heat;
• canned cherries punch with a hand mixer;
• punched cherries spread on a sieve or colander, crushing them with a tablespoon;
• in the capacity will drain mashed potatoes without the remains of a cherry peel;
• mashed potatoes and dissolved gelatin are added to a saucepan with cherry juice;
• heat, not boiling;
• a third of the liquid is separated, the rest is poured into glasses;
• chilled and thickened separated part whipped in a mixer;
• air jelly foam cover frozen in glasses of jelly;
• put in a refrigerator for a few hours.

For children, you can make a jelly dessert of two apples. It is necessary to cut the fruit into slices, remove the seeds and remove the tail. Slices of apples must be cooked, knead them, turning them into mush. Further in the resulting puree add a tablespoon of sugar, heated on the stove, but not boiled. A leaf of gelatin is dissolved in boiled cool water, placed in a mush. After adding a teaspoon of lemon juice to the mixture, the dessert is transferred to cooked molds, sent to the refrigerator for 3 hours. Small children are happy to eat apple jelly with cream.

And there are other great recipes for every taste.

Often harvested for the winter jelly from apples without gelatin. It is necessary to take 10 pieces of not too sweet fruits with a core removed. The washed lemon is cut in half. Lemon halves with cinnamon sticks are added to sliced ​​apples. Fruits pour water and simmer for an hour.

Then the contents are placed in a sieve or colander with multi-layer gauze, left for 8 hours for draining the liquid in a porcelain or ceramic container. Fruits do not need to press down, otherwise you get a muddy dessert. A glass of sugar is added to the filtered liquid, brought to a boil and boiled for 20 minutes with continuous stirring with a wooden spoon.

The thickened liquid is poured into pre-sterilized glass jars. Sterile containers taken out of the oven should be the same temperature as the jelly. Hermetically rolled and twisted cans need to cool. Cooled at room temperature, banks are stored in a cool place.

Squeeze the juice from the pumpkin and apples in the proportion of 4: 1. Add well-heated dissolved gelatin to the mixture of freshly squeezed juice. Pour into molds that are kept in the refrigerator for three hours.

Often the dessert is made from fruit or berry juice. You need to take 2 cups of any juice, pour 5 teaspoons of gelatin. In about an hour the gelatin will swell. Then add a teaspoon of sugar, heat with continuous stirring, but do not allow the liquid to boil. Jelly is laid out in pre-prepared molds, cooled at room temperature.Dessert decorated with berries or slices of fruit. The dish freezes in the refrigerator for several hours.

Grape dessert can also be made without adding sugar to it. It is necessary to add 3 teaspoons of agar-agar to fresh juice from grapes (200 ml). On medium heat the mixture should be boiled. With constant stirring, boil for another 2 minutes. Then you need to remove the pan from the stove. Add yogurt to the hot mass. Pour the mixture into glasses, cool in the refrigerator.

Original delicious jelly with sour cream and fruit pieces can also be made at home. For the preparation of the dessert will need peaches, grapes, kiwi and banana. First, a bag of gelatin must be dissolved in a glass of milk. After half an hour, the liquid with the already swollen gelatin is heated in a water bath. The mass should be constantly stirring. She should not boil.

Washed fruit cut into pieces, removing from them the bones and seeds. The skin must also be removed. In a low-fat sour cream (500 g) pour sugar (1 cup), beat in a mixer. Then add the liquid with gelatin.

A food film or wet baking paper is placed at the bottom of the container. The first layer is made from slices of banana and kiwi. Next comes the jelly layer. Then put the slices of peach and grapes, again covered with a jelly mixture. Alternate layers consisting of pieces of fruit with jelly layers. On top of the dish is decorated with slices of remaining fruit.

After cooling in the refrigerator, the sweet dish is ready. It can be decorated with coconut or chocolate chips.

Gelatin should be heated very carefully. It should not boil, otherwise its main jelly properties may be lost. It is advisable to use gelatin in granules, which dissolves quickly. First, it should be soaked, then heated in a water bath.

The cooled gel is mixed with the base gradually. The solution should be distributed evenly. Turbidity and sediment will eliminate straining through gauze of the settled fresh juice.

Lemon juice will help prevent cloying jelly from too sweet fruit. They need to sprinkle fruit pieces before mixing.

Canned fruits must be eliminated from excessive moisture, which will not allow the jelly liquid to harden well.

To learn how to quickly and easily cook delicious berry jelly, see the next video.