15 recipes jelly for the winter Bashny.Net

Jam, jam, jam, candy — this is not a complete list of everything that can be prepared from fresh berries, fruits and even vegetables. Delicious preparations make with the addition of coffee, cocoa, exotic fruit, spices, vanillin and various essences. And from fresh fruits, berries and vegetables, you can make incredibly delicious jelly, in the preparation of which you will spend quite a bit of time.





Than jelly differs from jam and and jam jamoncam consist of whole or crushed fruits (berries, vegetables) cooked in a sugar syrup or its own juice. The basis of fruit jellies are the juice. In finished form this is a fairly thick transparent (translucent) mass with a pleasant taste and no less pleasant aroma.

How to use gelegela used not only as a standalone dessert, but also as a great addition to dishes of meat and vegetables. They can decorate cakes and pastries, salads and sandwiches. However, to use a jelly as a filling for pies, muffins, croissants and other baked goods, as when heated it spreads.

You need to prepare to telephotometer jelly the same as jam and marmalade, almost any berries, fruits and even some vegetables.

Berries, fruits or avoids making jellies it is better to use the berries and fruits that are rich in pectin are: black currants, quince and apples (especially sour), blueberries and cranberries, gooseberries and blackberries, as well as grapes, red currant, and medlar. In addition, a large percentage of pectin in the peel of all citrus fruits. Incredibly delicious and beautiful jelly can be made of exotic fruits: kiwi, mandarins, oranges and grapefruits.



You can use fruits with low pectin content: peaches, apricots, blueberries, plums, cherries, pears, strawberries, strawberries, raspberries, and others, just in this jelly it is necessary to add gelling agents.

To prepare the jelly, sometimes I take more than one type of fruit or berries. For example, do it from mixtures of juices: Apple, grape, gooseberry-raspberry, apricot-orange and so on.
 
In addition, incredibly delicious jelly is obtained from the juice of vegetables — bell peppers and chili peppers, carrots, beets, and even herbaceous plants — rhubarb, mint, parsley, dill and others.

Saharu average of 1 liter of juice add 800 gr — 1 kg of sugar. The amount of added sugar depends on how much pectin contained in the juice — the more, the less sugar you add.
But this does not mean that, for example, to the quince, which contains a lot of pectin, you can add a little sugar. This jelly though hardens, but will stay very long. Therefore, to deviate from the accepted norm 700-800 gr is not worth it, except for the types, prepared with the addition of various substances generousi. The amount of added sugar in them can vary, sometimes it does not put.

The vodavod will need to dilute the thick juice, for example, peaches, apricots, plums, kiwi. When adding water, remember not to overdo it with the number, otherwise the jelly will thicken.

What else is added to galactin as gelling substances, with its lack of berries or fruit. Thus, 1 kg of fruit will take 5-15 grams of dry pectin. Before adding to the jelly it completely dissolve in water.
Important: when long heating pectin loses its gelling properties, therefore the solution was poured into jelly for 1-2 minutes before end of cooking.
If you have "on hand" was not in pectin, you can replace it. For this purpose perfectly suited agar-agar (9-13 g per 1 liter of juice), Galereya mixture "selfix" or ordinary gelatin, which need to take about 2-3% by weight of the jelly. In the same way as pectin, gelatin is fully dissolved in a little water, and adding in the jelly for 5 minutes before end of cooking, stirred well.
At will jelly add: spices, coffee, cocoa, essences, citrus peel, herbs — to taste, aromatic additives; acid — jelly frozen faster and to give it a special piquancy to the taste.

How to prepare releasevideo from what will become the basis of your jelly — berries, fruits or vegetables, they need a good wash and squeeze the juice from them.

Then, in accordance with the most recipes (but not necessarily), the juice is filtered using folded in several layers of cheesecloth or flannel bag. To the filtered juice add sugar, gelling agents (if necessary), a little water and cook on slow, sometimes average, and rarely high heat until tender, carefully stirring slowly and removing foam.

How to understand what is jelly jelly gotovnosti can be defined in several ways. So, it is time to lay out the banks if:

• it is reduced in volume approximately in 2-2,5 times;
• on its surface are formed not small, as at the beginning of the boil and large bubbles;
• foam is formed not as active as in the beginning of cooking and does not spread across the surface of jelly, and meets at the center.
• dipped in his spoon is covered with a smooth layer of jelly, which very slowly drips through it;
• jelly congeals on the cold saucer, and does not spread over its surface.

To understand how successful jelly you got, even easier it is of high quality if it has a vitreous luster and is the same color as the fruit from which prepared.

Ready the jelly (do not remove from heat capacity, where it is brewed), is quickly distributed in sterilized jars, roll up lids, allow to cool and store exactly the same as any jam.

Important: to cook better than jelly in a wide bowl (due to the large bottom and low sides it is faster uvarivaetsja) and not the pan. If the bowls you have, you can use a low and wide pot with a thick bottom. Most importantly, do not use for jam and jelly enameled cookware with a thin bottom, in such capacity it may burn.

How to prepare "live" gelsdiet jelly possible without boiling — cold way. Manufacturer this method will allow you to save all vitamins and useful substances, the product will be much more useful boiled, therefore cooked so jelly is called "alive".

In order to prepare jelly cold way, to the already pressed and filtered juice add sugar, optional spices or essences and stir well. Once the sugar has dissolved completely, the jelly was left for some time. Then remove the formed foam and pour into jars. Store in the fridge.

Jelly black smorodinskii amount of pectin contained in black currant, allows you to cook from this berry a great jelly consistency. Moreover, it can be prepared not only in a classic way — by boiling, but non-standard cold, which preserves a lot of vitamins and minerals. And save is a unique berries contain vitamin C and ascorbic acid as well as phosphorus, calcium, potassium, iron, magnesium and zinc.



 You will need:

• Black currants — 2 lbs.
• Sugar — 700 g per liter of juice.
• Water — 600 ml.

Recipe:

The berries of blackcurrant to wash, put in pot, cover with water and bring to a boil, boil 10 minutes on low heat. Hot boiled weight (currants with resulting syrup) strain through a sieve. Received thick to pour the juice in a saucepan. 3 hours, add sugar and boil the juice on medium heat for about half an hour, stirring frequently and skimming off the foam. The finished jelly pour into sterilized jars, roll up, cool. You can even store at room temperature. Important: If you do not have a scale to weigh the currants, please note — 1 litre fits about 700 grams of the berry.

Jelly ежевики

You will need:

• BlackBerry — 1 kg.
• Sugar — 1 kg.
• Water — 150 ml.
• Citric acid — 5 g.

Recipe:

Blackberries a good rinse in cold water. In a large bowl combine washed berries, add water and simmer until they are softened. When the blackberries are soft, RUB it through a sieve. To the obtained juice with pulp add sugar and boil down to half the volume. You need to cook over medium heat, stirring constantly, and removing the resulting foam, about 25-30 minutes. 5 minutes before the end of cooking you need to add citric acid. Ready hot jelly spread on the prepared sterilized jars and roll covers. Store jelly in a cool place. Raw jelly клюквы

You will need:

• Cranberries — 1 kg.
• Sugar — 800 gr.

Recipe:

Fruits cranberries carefully sort, wash and for 10 minutes pour boiling water. Blanched berries mince. For juice to filtered puree cranberries through cheesecloth, folded in 3-4 layers. Cranberry juice is mixed with sugar and carefully stir until the sugar has dissolved completely. Once the sugar has dissolved, the jelly must be packaged in jars and refrigerate. Important: In jelly, prepared according to this recipe, that is, without heat treatment, retains the maximum vitamins and minerals. In addition, it has an amazing, incomparable taste and aroma.
 

"Live" jelly feijoada feijoa is unique in its composition. They contain vitamin C, fiber, sucrose, malic acid and natural antioxidants. Furthermore, feijoa is the only plant that the quantity of contained iodine is matched with seafood. Moreover, iodine in the fruits is water soluble compounds, therefore, easily absorbed by the human body.



Fresh berries feijoa can be kept relatively short — about a week, but "live" jelly made from this unique fruit can be kept in the refrigerator for up to a year.
You will need:

• Feijoas 1 kg.
• Sugar — 1 kg.

Recipe:

Feijoa fruit a good wash, wipe dry and cut the dried sepals. Berries (with peel), pass through a meat grinder with a fine mesh or grind in a blender. Obtained from the berries juice is mixed with sugar and pour mixture into a bowl for jam. A bowl with a mixture of juice and sugar, put on a very low heat and continuously stir until the sugar is dissolved. The main thing — not to allow the jelly to boil. Once the sugar has dissolved, the jelly can pour into sterilized jars, cover, cool and storing it in the refrigerator. Jelly "five minutes" from облепихи

You will need:

• Sea-buckthorn berries – 1 kg.
• Water – 500 ml.
• Sugar – 600 gr.
• Galereya mixture "gelfix" — 1 tbsp.spoon.

Recipe:

Sea buckthorn wash, several times changing water. The fruits of sea buckthorn and 500 ml of water placed in a pot, boil 5 minutes (from the moment of boiling) and allow to cool. The cooled sea buckthorn a lot to grind through a sieve or strain through a folded in several layers of cheesecloth. To the pureed sea buckthorn add the gelling mixture "selfix", sugar and put on fire. After boiling, boil all together for another 5 minutes. Hot sea-buckthorn jelly pour into sterilized jars, roll up and store, like ordinary jam. Jelly of black currants and цитрусовых

You will need:

• Black currant – 1.5 kg.
• Sugar — 1.2 kg.
• Vanilla — pinch.
• Lemon — 1 piece (medium size).
• Orange — 1 piece (medium size).

Recipe:

Wash currants and use a juicer to squeeze the juice from the berries. Lemon and orange wash, clean and also squeeze out the juice. Mix the juice of black currant, lemon and orange. To the juice add sugar and vanilla and boil everything for 10 minutes over medium heat, stirring frequently, and removing the resulting foam. Important: during this time the sugar should dissolve completely. Ready hot jelly pour into pre-sterilized jars, roll up lids. After cooling, storing in a cellar or basement. Jelly of apricots — ароматное

You will need:

• Apricots — 1 kg.
• Sugar — 1 kg.
• Vanilla — pinch.
• Water — 300 ml.

Recipe:

Apricots wash thoroughly, divide into 2 parts and remove the stone. Halves of apricots put in the pot of water and boil for 15 minutes (from the moment of boiling). Apricots hot RUB through a sieve. To the resulting puree add sugar and vanilla and put back on the fire. Boil, removing the foam, about 25 minutes. Ready to pour the jelly into prepared hot sterilized jars and roll up. Keep like ordinary jam. Jelly калины

You will need:

• Kalina — 1 kg.
• Sugar — 1 kg.
• Water — 0,5 L.

Recipe:

Kalina a good wash, no more than 5 minutes blanch in boiling water, drain in a colander. Berries pour 0.5 liters of water and boil until tender, then RUB through a colander first, then through a sieve. To the obtained kalinovoe juice puree add 1 kg of sugar and cook over low heat 30 minutes, stirring constantly and removing the foam. Pour the finished jelly in sterilized jars, roll up and store in a cool place. Jelly винограда

You will need:

• Grapes — 1 kg.
• Sugar — 700 g per liter of the resulting juice.
• Water — 500 ml.

Recipe:

The grapes are definitely not overripe, carefully wash and boil a quarter of an hour in half a liter of water. Berries RUB through a sieve, and the resulting pulp to filter through 2-3 layers of cheesecloth. Water pour into a pot for cooking the jelly, add to it the juice. For every litre of liquid add 700 grams of sugar and cook for 30 minutes on medium fire, periodically removing the foam. After boiling, the liquid volume should be reduced in 2 times. Ready jelly is still hot pour into warm dry banks. Cover with sterile lids, place in a pot of water and sterilize for 10 minutes (time indicated for cans with a capacity of 0.5 liters). The water temperature should be around 90°C. After sterilization, the banks roll up, cooling and storing. Jelly мяты

You will need:

• Mint leaves — 250 gr.
• Lemon — 2 PCs (medium size).
• Sugar — 1 kg.
• Water — 500 ml.

Recipe:

Mint leaves washed, a bit dry and finely chop. Lemons thoroughly wash and finely chop together with peel. In a pan fold the chopped mint leaves, lemon, add water and provari all of 10 minutes, leave for a day. After 24 hours, the mixture is pressed and filtered using folded in several layers of cheesecloth. To the resulting lemon-mint infusion, add sugar and boil for 30 minutes. Hot jelly pour boiled in banks and immediately roll. Store in a cellar or basement. Jelly алычи

You will need:

• Plums — 1.3 kg.
• Sugar — 1 kg.
• Water — 150 ml.

Recipe:

Slightly unripe fruit plum wash, remove seeds, place in a pot of water. Cook until the fruits are soft. Drain from the pan all the extracted juice, and the plum RUB through a colander, then strain through 2-3 layers of cheesecloth to obtain a fragrant puree. Puree connect with the juice, place over a medium heat, in a few receptions add sugar. Simmer 25 minutes, stirring occasionally and removing the foam. Pour the finished jelly in sterilized jars and preserve. Store jelly in a cool place. Jelly яблок

You will need:

• Apples — 1.5 kg.
• Sugar — 250 gr.
• Water — 3 cups.
• Cloves — 1 Bud.
• -1 cinnamon stick.

Recipe:

Wash apples, peel and cut into 4 pieces. Slices of apples put in a saucepan, add the water, cloves, cinnamon. Half an hour of cooking over low heat — until soft. After provarivanija drain the liquid, remove the cloves and cinnamon, and apples to wipe through a sieve to obtain a puree. To mix juice, puree, sugar and boil about 30 minutes until thick, periodically removing the formed foam. The finished jelly pour into hot sterilized jars, roll up. After cooling to storing it in a cool room. Jelly can be not only a dessert but also a great addition to meat dishes, the key is to cook it properly.

Jelly to the meat of the quince, apples and клюквы

You will need:

• Quince — 0.8 kg.
• Apples — 450 g.
• Cranberry — 450 gr.
• Sugar — 500 gr.
• Lemon juice — 5 tablespoons of.
• Water — 300 ml.

Recipe:

The quinces and wash the apples, cut into large slices. Pieces of fruit and washed cranberries add to the pot, cover with water and boil until tender. The softened berries and fruit to wipe through a sieve. To the resulting mixed berry fruit add sugar and boil everything for about 30 minutes on low heat, stirring frequently and skimming off the foam. Before the end of boiling add the lemon juice and boil all together for another 5 minutes. The finished jelly pour into sterilized jars and roll covers. And, you can cook a very unusual jelly, which will be a great addition to meat dishes. Its main ingredient can be anything: pepper, mint, parsley and even garlic.
 

Jelly parsley with honeyYou will need:

• Parsley (chopped greens) — 10 tablespoons.
• Honey — 500 ml.
• Water — 0.5 l (boiling water).
• Apple cider vinegar — 100 ml.
• Liquid fruit pectin — 90 ml.

Recipe:

Wash the parsley well, add to a small saucepan of boiling water and closing the lid, leave for 15 minutes. After fifteen minutes drain all water tincture of parsley, mix it with honey and bring the mixture to a boil. To the boiling mixture, add vinegar, liquid fruit pectin and boil for another 2 minutes. Jelly is ready remove from heat and pour into small hot sterilized jars, roll up. Store finished product in cool room. To serve with meat, fish and vegetable dishes. Sharp jelly of three kinds перца

You will need:

• Green bell pepper — 400 gr.
• Red bell pepper — 500 gr.
• Chili pepper — 50 gr.
• Apple cider vinegar — 200 ml.
• Sugar — 800 gr + 3 tbsp.
• Pectin powder — 80 gr.

Recipe:

Red and green bell peppers and chili peppers, wash, remove seeds and grind using a blender or grinder. To the ground mixture add the sugar and boil until then, until it is completely dissolved. Need to cook over medium heat, stirring frequently. Once the sugar has melted, add the pectin (after mixing it with 3 St spoons of sugar) and vinegar. Cook the mixture on low heat for another 1 minute, remove the foam and pour the finished jelly in sterilized jars. Can be stored in a cool place.published

P. S. And remember, only by changing their consumption — together we change the world! ©

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