Transparent lemon jelly - a homemade recipe for making beautiful lemon jelly for the winter. Lemon jelly Citric acid and gelatin jelly

A dessert consisting of a fruit (milk or other) base and a thickener was invented a long time ago, already in the time of Napoleon they ate this delicacy. It is not known whether it was lemon jelly or something else, since there are no photos of such meals, but everyone knows the benefits of this delicious dish.

The recipe of the dish, therefore, is not at all new, but is still very popular. And all because this “trembling” sweetness is ideal in its simplicity, excellent in taste characteristics, good for bones and joints, and, moreover, does not make you fat!

And if you mean, as in our case, lemon jelly, then you need to take into account the benefits of the lemon itself - a storehouse of vitamins. By the way, not everyone is ready to use it even for health benefits. It is enough just to see a photo of this citrus, as soon as you want to grimacing. But here is a photo of jelly from it, and even more so, the taste of such a delicacy, cause a backlash: the desire to try and eat more as soon as possible!

It will take 25 gr. gelatin, which must first be prepared according to the instructions on the package. From 1 lemon you need to squeeze the juice, which we will pour into the syrup prepared from 3 glasses of water and 1 glass of sugar. Mix juice, gelatin and syrup well and pour into molds. Let cool slightly, then place the molds in the refrigerator for 3-5 hours. Lemon jelly is ready!

Lemon and Berries Jelly Recipe

This is an analogue of the option described above, but only the first part of the jelly mass is poured into the molds. Next, on a semi-hardened substance, you need to lay out 200 - 300 gr. fresh or canned fruits or berries, distributing them into molds and covering them with the second half of the jelly mass. It will turn out very beautiful, photos of such dishes are widely presented on the Internet. Use one of the ideas or dream up yourself with the fruits and berries that you have.

This recipe involves processing more citrus fruits. If they are medium size, take 7 pieces. Wash them and remove the bones by cutting into rings. Previously, fruits must be dipped for 2 minutes in boiling water. Dip the resulting cut into a saucepan with 1 liter. water and cook for 45 minutes, the fire should be medium.

Next, you need to add sugar (1200 gr.) to the mass, you can add 1 bag of vanilla sugar. Cook for 1 hour, remove the skins, pour the mass into pasteurized jars and roll up. Banks should cool upside down. Lemon jelly can be served separately, or you can choose a baking recipe with jelly, it will turn out very tasty!

Milk jelly with lemon

We will need:

• 2.5 cups of milk
• 1 lemon
• 4 tbsp. l. Sahara,
• 3 tsp gelatin
• 2 tsp coconut flakes.

This is a three layer recipe. The first and third are dairy. For each of them 1 tsp. dissolve gelatin in 0.5 cups of milk, leave for 40 minutes. In half a glass of milk, add coconut flakes (1 tsp) and 1 tbsp. Sahara. Bring the mixture to a boil, add gelatin, stir well and send to molds. While the first layer hardens, prepare the second of the lemon. And the third will need to be prepared in the same way as the first.

Recipe for a citrus layer: dissolve gelatin in 0.5 cups of water, add the juice of 1 lemon, 2 tbsp. sugar, warm up, add gelatin and dilute with 0.5 cups of milk. We spread it on the frozen milk layer, and after hardening we report another milk layer. An interesting decision to serve dessert not in molds, but cut into pieces.

You will never get tired of lemon jelly, because you can always choose a new one interesting recipe! And remember that a good mood is the key to successful dessert preparation. We wish you bon appetit!

Lemon jelly video recipe

Jelly is an amazingly tasty and healthy dessert., unless, of course, it is homemade from natural fruits. Using freshly squeezed juices for jelly, we make it as useful as possible, keeping all the valuable substances inside.

If the jelly is bought in a store, then, accordingly, apart from the taste, there is nothing good in it. The composition of such a product includes only synthetic components, which negatively affects our health. Store-bought jelly is especially contraindicated for children at any age, and it is they who love this dessert.

So that no one is offended, and everyone is healthy, you should pay attention to the recipe for homemade jelly. In this case, we will focus on the process of making lemon jelly. A very tasty, refreshing and vitamin delicacy that will appeal to both adults and children.

Ingredients

• 1 lemon;
• 1 full tablespoon of gelatin;
• 1.5-2 glasses of water (400 ml);
• sugar to taste (about 3 tablespoons).

Preparing lemon jelly

To put the lemon jelly out of the mold on a plate, you need to drop them into hot water for a few seconds. Then flip it upside down and carefully place it on a plate.

This homemade lemon jelly can be served on festive table, for children's parties and other celebrations.

Olya Kiklyar, specially for the site.

Jelly is a favorite treat not only for children, but also for adults. If you cook this dish at least once, you will not be able to refuse it. Lemon jelly will perfectly complement the festive table.

It prepares quickly. Its taste is pleasant with sourness. Of course, in any supermarket you can buy jelly powder, but believe me, homemade jelly much tastier.

Recipe Ingredients Lemon Jelly

Cooking Lemon Jelly

Soak the gelatin plate for 30 minutes in boiled water.

Pour the washed half of the lemon with boiling water. Wash the pollimon very carefully - after all, there will be zest and lemon juice in the jelly.

Remove the zest (grated citrus peel) from half a half lemon (1/4 lemon). Now squeeze the juice from the half lemon.

Mix sugar, zest and soaked gelatin. Bring the water to a boil for now. You can throw these products into boiling water, and now boil them a little.

Remove mixture from heat. Wait until it cools down a bit. Now you can add lemon juice and pour the jelly into the mold.

Serve lemon jelly

A lot of sweet teeth of childhood, and adult sweet teeth too, love juice jelly for dessert. If jelly is made at home, from hand-picked, natural products, it becomes not only remarkably tasty, but also at the same time a healthy dessert prepared at home, thanks to the natural juice and gelatin included in the composition. Gelatin, it turns out, is not only an additive for gelling various products, it is also useful.

Gelatin was first made back in the 18th century by a chemist from France; gelatin is successfully used not only in cooking, but also for the prevention of diseases of the musculoskeletal system at home. It is useful for joints, hair, stomach, memory, prevents the formation of blood clots when used systematically, slows down such an unpleasant age-related phenomenon as skin aging, that is, it’s a real treasure.

I used to think that there was no benefit in gelatin, especially for little kids who simply do not have a soul in all sorts of sweet gelatinized desserts. Of course, store-bought sweets, which contain only chemistry, do not carry any benefit, but if you make juice jelly at home with a minimum of effort, it will be useful and tasty.

Therefore, I suggest making jelly from lemon juice. If you want to arrange a lemon dessert with gelatin, as in the photo for the recipe, then you should be patient, because the cooking process is not complicated, but rather lengthy, since the dessert will need to be poured in layers. So, how to make jelly at home - step by step recipe with photo…

Ingredients

• large lemon (1 pc.)
• gelatin (2 tbsp / l, 20 g)
• sugar (2/3 cup or to taste)
• water (2 tbsp - 400 ml)

To decorate dessert

• cranberries (currants), I have them frozen, but, of course, fresh is better
• tangerine (1-2 pcs.)
• mint leaves

Lemon jelly recipe with photo - how to make jelly at home

Soak the gelatin, remove the zest from the lemon

1. First, soak gelatin in cold boiled water, stir and leave for 40 minutes - an hour, let it disperse. We wash the lemon and, using the smallest grater, peel off the yellow layer of zest from the lemon, trying not to touch the white layer, because it can give a bitter taste to lemon juice jelly, while yellow, on the contrary, will make the lemon dessert with gelatin more fragrant and tasty. How to make lemon juice dessert at home - step by step recipe with photos.

Preparing a Lemon Juice Dessert

2. Cut the lemon into two halves and squeeze the lemon juice, pour it into the pan, throw the zest and sugar into it, pour the water, put it on the stove, let the lemon juice boil, turn it off and leave it to cool. We filter, add the infused gelatin, set it to heat up, stirring constantly so that the gelatin disperses, bring it to a hot state, turn it off, wait until the lemon juice jelly cools to room temperature.

The first layers of a sweet dish

3. Now you need to decide whether you will decorate the lemon juice dessert. If you don't want to, then pour it into beautiful forms and put it in the refrigerator until it hardens. If you still decide to spend a little more time on it, let's get started.

Pour a thin layer, throw berries there and put it in the refrigerator. When it hardens, put a sprig of mint, pour enough to immerse the mint and again - in the refrigerator. Then a thicker layer on top, without any decorations, keep it in the cold longer, since the layer is more voluminous. How to make lemon juice dessert at home - step by step recipe with photos.

Decorate dessert with gelatin tangerines

4. Put tangerine slices on top of the frozen layer and pour lemon juice jelly so that the slices are at least half or completely submerged, but if you see that they start to float, stop and put in the refrigerator, it’s better to make another layer later. After hardening - a layer without decorations, then put the berries again and pour a little - cool.

The final step in making lemon juice dessert

5. It's the turn of the kiwi. And, unfortunately, it ended right away. Do not put fresh kiwi and pineapple in dessert in any case. Their enzymes break down proteins and gelatin. Unfortunately, I did not know this, so the kiwi will be present in the photographs. It turned out, with kiwi, of course, it’s beautiful, but everything fell off later, this can be clearly seen in the main photo. It's a shame, however.

But, if you take these fruits in canned form or pre-blanch, then everything will be fine. The last touch remains. We put the mint leaves as we like and pour to the eyeballs. It's not scary if the leaves float, let them be arranged as you like, it's even better. We put it in the refrigerator until completely solidified. How to make jelly - step by step recipe with photo at home.

step by step recipe with photo

Lemon jelly is a kind of sunlight enclosed in a closed volume, a favorite children's treat, easy to make and very healthy.

The presented recipe allows you to maximize the preservation of both the vitamins of a ripe fragrant lemon and the fresh citrus smell of its bright zest. It should not be boiled for a long time, but it is better to strain it before introducing gelatin. Lemon juice and honey are introduced into the cooled broth, otherwise they will lose their precious properties.

With the help of silicone molds, you can give the dessert a fantasy shape, decorate it with chocolate chips, pieces of dried fruit, whipped proteins or cream.

Ingredients

• lemon - 1 pc.
• honey - 2 tbsp. l.
• gelatin - 1.5 tbsp. l. (15 g)
• water - 600 ml

Cooking

1. Only four ingredients are needed for cooking, and one of them is instant gelatin. From the total mass, pour 50–80 ml of boiled water at room temperature. Pour gelatin into a deep bowl and pour a measured amount of water. Stir with a spoon and leave for 10-15 minutes.

2. You will need a large lemon. Scald it with boiling water and dry it. Take a grater and remove the zest.

3. Cut the lemon into two parts. Squeeze juice from each half. It turned out 60 ml of freshly squeezed juice.

4. Pour the remaining boiled water into the saucepan. Send to fire. Boil. Add lemon zest to boiled water. Stir. Bring to a boil. Reduce the flame of the burner and cook for 5-7 minutes, so that the zest gives off its aroma and saturates the water with a yellow color.

5. Add swollen gelatin to the saucepan. Without removing from heat, heat until completely dissolved, stirring constantly, for 3-5 minutes over low heat. Do not let the lemon solution boil so that the gelatin does not lose its gelling properties.

6. Pour in freshly squeezed lemon juice. Stir immediately and remove from heat. Cool down to 40-50 degrees.

7. Strain through a fine sieve to remove any remaining zest and lemon seeds that may have entered with the juice.

8. Add honey. Stir until it dissolves.

9. Transfer the jelly to serving jars with a lid. They must be clean and dry. You can use silicone molds. Cool to room temperature. Then send to the refrigerator until completely solidified. It takes about two to three hours for the jelly to thicken.

10. Lemon jelly is ready.