A jar of jam there is always at home, but the use of leftovers is sometimes difficult to find. Surplus jam can be used for making baking stuffs, as well as topping for ice cream. But what if you find a more original way of utilizing the leftovers and letting them in to make jelly. Jelly from jam is cooked for a few minutes (though then it takes time for it to cool down), and is eaten even faster.
Jelly from strawberry jam with gelatin
Ingredients:
- strawberry jam - 100 g;
- gelatin - 15 g;
- water - 1 tbsp.
Preparation
Gelatin is poured cold water and let it swell, according to the directions in the instructions. From strawberry jam we get berries, and we sip the syrup with water to get rid of the sugary sweetness. Syrup of jam is poured into a saucepan and add gelatin. Cook everything over low heat until the gelatin is completely dissolved.
The berries left from the jam can be used by laying them on the bottom of the molds for dessert. Top berries are filled with future jelly and leave to freeze in the refrigerator.
How to make jelly from cherry jam with wine?
Ingredients:
- wine - 3 1/2 items;
- lemon juice - half a century;
- cherry jam - 150 g;
- pectin - 80 g;
- sugar - to taste.
Preparation
Mix the wine, lemon juice and pectin in the saucepan. Cherry jam is separated from berries, and the syrup is added to the wine mixture. At this stage, lovers of spices can diversify the taste of the future jelly with cinnamon, cloves or anise.
Cook the mixture on low heat for 1 minute after boiling, and then remove from heat and pour into molds or cans. We throw in jelly berries cherries from jam and put in the refrigerator. The finished jelly will not have such a dense consistency as the usual jelly with gelatin, but it is this product that is suitable for spreading on bread, or spreading on tartas.
Recipe for jelly from raspberry jam
Ingredients:
- raspberry jam - 250 g;
- orange juice - 125 ml;
- water 125 ml;
- sugar - to taste;
- gelatin - 3 tsp.
Preparation
Since raspberry berries abound in small bones, those who do not like it must first rub raspberries through a sieve, the rest can simply extract the berries and return them immediately after jelly filling in the forms, as in the previous recipes. Ready raspberry puree, or syrup mixed with water and orange juice, add sugar to taste. Pour gelatin with cold water and leave to swell.
In the saucepan pour a mixture of jam, juice and water, add gelatin and cook everything on low heat until the gelatin dissolves. Pour the finished jelly into molds and leave to freeze in the refrigerator.
Fruit jelly from apple jam with mint
Ingredients:
- apple jam, or jam - 250 g;
- mint - 1 bunch;
- water - 2 items;
- gelatin - 2 tsp;
- sugar - to taste.
Preparation
Apple jam, or jam put in a blender and we rub until uniform, or we rub through a sieve. We mash the resulting puree with water, if necessary, add sugar. Mint crushed and mixed with the resulting solution, we pour everything into the saucepan and set it on
In the meantime, fill the gelatin with cold water and leave it to swell. We use slightly less gelatin than usual, because apples are themselves rich in pectin, if we used fresh apples, gelatin could not be used at all.
Swollen gelatin is added to the contents of the saucepan and cooked with jelly until the crystals of gelatin are completely dissolved. We pour apple jelly on the molds and put it in the refrigerator until it is completely solidified.