Jam jelly: simple recipes - how to make jam jelly in molds and prepare it for the winter

Which jam to choose

To make jelly, a preparation from absolutely any fruit is suitable. The main thing is that the contents of the jars are not candied, fermented or have mold on the surface.

If the jam was ground, that is, the fruits in it were crushed, then to prepare the jelly you will need an additional fine sieve or a piece of gauze cloth.

The most popular preparations for making jelly are those made from cherries, currants, gooseberries and raspberries. They have a bright rich taste.

The preparation technology for all jam desserts is approximately the same: the jam is diluted with water, the fruit drink is boiled for 5-10 minutes, and then a gelling agent is added. The hot sweet mass is poured into small plastic cups, silicone molds or bowls. Depending on what exactly the jelly was thickened with, the place where the dessert is stored before serving will depend. For example, gelatin-based jelly must be kept in the refrigerator, since it becomes liquid at room temperature. But pectin and agar-agar can perfectly retain their jelly shape even without cold.

Recipes for jelly in forms

From currant jam with gelatin

A glass of blackcurrant jam (you can also use red berry jam) is diluted in 3 glasses of water. If the jam itself was not very sweet, then its quantity can be increased. Considering that gelatin will be added to the fruit drink, the jelly base should turn out quite sweet.

Gelatin is diluted in a separate container. To do this, the powder (5 heaped tablespoons) is poured into a glass of boiled, and always pre-cooled, water. The ingredients are mixed and left to swell for 15-20 minutes.

At this time, the jam has already completely dissolved in the water. The fruit drink is placed on the fire and boiled for 5 minutes. Then the fire is reduced, and the swollen gelling component is introduced into the hot liquid. Stir vigorously until the gelatin is completely dissolved. But, the most important thing is to prevent the liquid from boiling again, otherwise the jelly will not be able to “freeze.”

At the final stage, the mass is filtered. It is best to pass the jelly mixture through cheesecloth. It will help get rid of small parts of berries and grains of gelatin that did not have time to disperse.

The purified syrup is poured into molds and placed in the refrigerator before serving. After 5-6 hours, the delicious currant dessert is ready!

An example of making fresh redcurrant jelly Here.

The “Yummy” channel suggests preparing gelatin jelly from jam with red wine

Cherry jelly on agar-agar

The base of jam and water is prepared in the same way as in the previous recipe, in a ratio of 1:3.

The fruit drink is immediately filtered through a sieve. Since cherries are quite large berries, the use of gauze is not necessary.

The syrup without berries is boiled for 5 minutes over medium heat, and then agar-agar powder is added. For a given volume of liquid you need 1.5 tablespoons. Pour in the powder gradually, in a thin “stream”, preventing it from clumping in the sweet base.

After the entire amount of the gelling component is in the pan, the countdown begins. You cannot cook jelly with agar-agar for more than 5 minutes!

After turning off the heat, the hot jelly is poured into molds and left to cool at room temperature.

Delicious fresh cherry jelly is offered for preparation by the channel “Grandma Emma’s Recipes”

Raspberry jelly with pectin

For this recipe you need to use pure pectin powder. Jellying compositions such as “Zhelfix” or “Quittin” contain a fairly large amount of citric acid. The dessert may end up being too sour.

So, to prepare the jelly, take raspberry jam (1/2 cup) and water (1.5 cups). The products are mixed, and the resulting fruit drink is filtered. Boil the aromatic liquid for 5 minutes, add a pinch of citric acid, and boil for another minute. Turn off the heat for 20 minutes to allow the mass to cool slightly.

Pectin (1 teaspoon) is combined with 2 small spoons of sugar.This is necessary so that the powder does not clump when added to hot fruit drinks.

After adding the pectin thickener, the pan is returned to the stove and heated slowly. The main thing here is to bring the mixture to a boil. Boiling for more than 2 minutes is unacceptable. It is best to keep the dessert on the stove for 30 seconds after boiling.

Pectin jelly can also “harden” at room temperature, but it is still advisable to put it in the refrigerator for several hours to speed up the setting process.

Jam jelly in jars for the winter

Typically, winter jelly preparations are made from fresh fruits and juice, but the option of using jam is also appropriate. The preparation technology, in principle, does not differ from preparing jelly in molds, but there are some nuances:

• It is better not to use gelatin for preparation, since when the product is heated above 100 ºС, gelatin loses its properties, and winter preparation involves the use of high temperatures for longer preservation.
• When selecting containers for preparations, you should consider the option of serving the finished dish on the table. If the jelly will be removed from the jar with a spoon, and its beautiful shape is not important, then you can use any glass container. If you plan to maintain the shape of the jelly, then the jars should be wide and low. It is also desirable that there are no narrowings at the top. The ideal option is two-hundred-gram glass cups with a screw cap!

Gooseberry jelly with pectin

A half-liter jar of jam is diluted in two liters of water, adding sugar if necessary. The fruit drink should be very sweet, but not cloying. The liquid is immediately filtered, getting rid of whole fruits and berry skins.

The sweet mass is boiled for a quarter of an hour, and then citric acid powder (0.5 teaspoon) diluted in water is added to it. Bring the fruit drink back to a boil and turn off the heat.

Pectin, 2 tablespoons, mixed with 4 tablespoons of granulated sugar. The resulting mixture is added to the slightly cooled fruit drink. Thoroughly stirring the jelly preparation, the pan with the products is returned to the stove. As soon as the mixture boils, the countdown begins. 1-2 minutes and the jelly is cooked!

It is immediately poured into prepared sterile jars. It is advisable that the container is hot - this minimizes the ingress of germs. The top of the workpiece is screwed with scalded lids. After a day of being under a warm blanket, the jars are sent to a place of permanent storage.

Fresh gooseberry jelly is no less popular. Instructions here.

From apple jam on agar-agar

Apple jam is diluted in water according to the instructions of the previous recipe. Strain the fruit juice through a sieve with gauze, since apple juice contains a lot of sediment. Boil the purified sweet base for 25 minutes.

One and a half tablespoons of agar-agar are gradually introduced into the fruit drink, not forgetting to constantly stir the contents of the pan. Cooking after boiling is continued for no more than 3 minutes. The finished jam jelly is packaged in jars. The workpiece is covered with a warm towel and left for a day.

Raspberry-apple dessert from fresh fruits can be prepared using recipe our site.

How to store jam dessert

Jelly in molds is stored in the refrigerator for no more than 3 days, and winter preparations, provided the jars and lids are kept sterile, for no more than a year. Keep jars with blanks in the basement or underground, where it is cool and dark.