Make lemon jelly. How to make lemon jelly? The final step in making lemon juice dessert

Step 1: prepare the lemon.

We take 1 lemon, wash it under warm running water from any kind of pollution and dry it with paper kitchen towels. Then we put it on a cutting board and, using a fruit knife, cut the citrus into 2 halves.

Step 2: Remove the zest from the lemon.

Using a fine grater, remove the zest from the orange peel, act carefully so as not to touch the white fleshy part of the skin, it contains oils that can give the finished dessert an unpleasant bitterness. Transfer the prepared zest to a small bowl.

Step 3: Squeeze the juice from the lemon.

Using a manual juicer, squeeze the juice from 2 lemon halves into a glass.

Step 4: Make Lemon Jelly.

After we turn on the stove to an average level and put a small saucepan on it with 400 milliliters of clean water. When the liquid boils, add the lemon zest and 3 tablespoons of granulated sugar. Then let the water boil 5 - 7 minutes, exactly so much time is needed for the lemon peel to give the liquid its pleasant aroma.

After the required time has elapsed, we introduce 1 tablespoon of granulated gelatin into the pan, while continuously stirring the aromatic water with a whisk so that the gelatin does not settle to the bottom of the container and dissolves quickly. Bring the liquid to a boil again, then use a kitchen towel to remove the saucepan from the stove, put it on a cutting board and pour in the lemon juice. Again, mix all the components of the jelly until smooth with a whisk.

Step 5: form and cool the lemon jelly.

Now we act at will, if lemon zest is unpleasant for you, you can strain the still liquid jelly through a fine mesh sieve and then pour it into molds. And if you, like me, treat the zest favorably, then you can immediately pour the jelly into the desired forms and let it cool to room temperature. After the dessert has cooled, we tighten the containers with the fragrant mass with plastic cling film and put them in the freezer, after about 2 – 3 hours You can taste this yummy!

Step 6: serve lemon jelly.

Lemon jelly is served chilled. If desired, it is savored immediately from the containers or removed from them using a steam-water bath. This is done very simply, the container with jelly is lowered for 20 - 30 seconds into hot water, so that the liquid is not poured over the sides, then it is covered with a large flat plate, turned upside down and the container with jelly is removed.

As an addition to this dessert, you can serve balls of fruit or regular ice cream, chocolate chips or fresh fruits and berries. Jelly can also be garnished with fresh lemon slices and mint leaves. Enjoy!
Bon appetit!

In the same way, you can make jelly from oranges, grapefruits, limes or tangerines.

If desired, gelatin can be dissolved in 200 milliliters of warm clean water and then poured into boiling lemon liquid prepared from the remaining water.

If you want to get a denser jelly then the amount of water should be slightly reduced and instead of 2 cups use only 1.5 cups of liquid.

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-selected, natural products, it becomes not only remarkably tasty, but also at the same time a healthy home-made dessert, 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 used with success not only in cooking, but also for the prevention of musculoskeletal diseases. locomotive 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 small children who simply do not have a soul in all sorts of sweet gelatinous 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 propose to prepare 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 - a step-by-step recipe with a 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 feel like it, 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.

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, you can buy jelly powder in any supermarket, but believe me, homemade jelly is 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

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.

This low calorie dessert with a pleasant citrus note will definitely appeal to everyone who wants to lose weight. When preparing it, lemon juice and a thickener are used: gelatin or agar-agar. It is they who bind all the components of the dessert into a single jelly mass. Dessert can be consumed both independently and used for making cakes and pastries. Photos and recipes for lemon jelly are presented in our article.

Delicious and healthy lemon jelly

In the summer heat, this dessert is more suitable for a sweet table than any other. It refreshes, tones, gives true pleasure and benefits our immunity. Lemon jelly contains vitamin C, which stimulates the body's protective functions in the fight against viruses during an exacerbation of seasonal diseases.

But the benefits of dessert are due not only to the presence of citrus juice in the composition. Gelatin has a beneficial effect on the state of the body. The substances contained in it strengthen the joints and bones, improve the condition of the skin and hair. Thanks to gelatin, the dessert is perfectly absorbed by the body, gives a pleasant aftertaste.

When preparing lemon jelly at home, you should follow these recommendations:

If you need to get a higher density jelly, then the amount of water indicated in the recipe should be reduced. For example, instead of two glasses of liquid, take one and a half.
In the same way as lemon, you can cook grapefruits, limes or tangerines. Dessert will be no less delicious.
Jelly can be served at the table in transparent glasses or lemon slices. In the latter case, the fruit is cut into two halves, cleaned and filled with a liquid mass with gelatin. After the jelly has hardened, the halves are cut into slices with a sharp knife.

Dessert Ingredients

Lemon jelly can even be prepared by a child. It will take no more than 30 minutes of free time to prepare it, 3-4 hours will be needed for solidification.

According to the recipe for lemon jelly with gelatin, you need to prepare the following products:

large lemon - 1 pc.;
sugar - 75 g;
water - 400 ml;
gelatin powder - 1 tbsp. l. (with a slide).

To make juice, you will need for citrus fruits, a cutting board and a knife. From the above amount of ingredients, 6 servings of dessert should be obtained.

Step by step recipe

To learn how to make lemon jelly, see the following. detailed instructions:

Pour boiling water over the lemon, wipe and dry. Place it on a cutting board and roll it on it, pressing it against a hard surface with the palm of your hand. This will allow you to extract more juice from the fruit.
Using a fine grater, remove the zest from the lemon, without affecting the white part of the peel.
Cut the lemon in half and, using a manual juicer, squeeze the juice from it.
Pour water into a saucepan and boil it on the stove. Add lemon zest and sugar. Let it boil for 7 minutes so that the yellow peel gives the syrup its pleasant aroma. Remove the pot from the stove
While whisking vigorously, pour the gelatin into the hot water. Let it dissolve and pour in the lemon juice.
Strain hot and liquid jelly through a fine sieve to get rid of the zest.
Pour the mass into glasses, cool at room temperature, then tighten the containers with cling film and refrigerate until completely solidified.

How to make lemon jelly on agar-agar?

This dessert has a softer texture, like marshmallow or soufflé, but it turns out to be no less tasty.

The recipe for lemon jelly from agar-agar looks like this:

Take 3 lemons and squeeze the juice out of them. Pour sugar (3 tablespoons) into a saucepan and add 25 ml of water. Heat the container until the sugar is completely dissolved. Pour in the juice of three lemons and set aside. Lemon syrup is ready.
Agar-agar (5 g) pour 100 ml cold water. After a few minutes, put the container with the thickener on the stove, bring to a boil and cook for 30 minutes.
Combine (100 ml) with hot water. Add dissolved agar-agar, mix and pour into bowls.
As it cools, the jelly will become more and more dense. Then it should be put in the refrigerator.

lemon jelly cheesecake recipe

This curd dessert It may well replace a fat and high-calorie cake at any holiday. Making Lemon Jelly Cheesecake is easy:

Crush cookies (400 g) until crumbs, combine with melted butter(100 g) and put on the bottom of a detachable form. Remove the workpiece in the refrigerator for 1 hour.
Grind cottage cheese (500 g) through a sieve and beat until smooth.
Whip cream (150 ml) with sugar (100 g) until a dense foam forms. Combine with cottage cheese or cream cheese. Add zest and juice of one lemon. Mix and spread on top of cookies. Level the surface.
Put the form in the refrigerator for 5-6 hours.
Prepare lemon jelly according to the recipe from The whole plate must first be soaked in water according to the instructions on the package, and then combined with lemon juice of three fruits and sugar (100 g) dissolved in half a glass of hot water. Mix well so that it becomes homogeneous, without lumps. Cool the jelly to room temperature and pour it over the top of the cheesecake. Refrigerate until completely solidified.

Milk jelly with lemon juice and zest

The following dessert is prepared in the following sequence:

Pour gelatin (1 tsp) with milk (½ st.) and leave on the table for 40 minutes to swell.
In a saucepan, combine ½ cup milk, 25 g sugar and a teaspoon of coconut. Bring to a boil and pour in the swollen gelatin. Remove the saucepan from the heat and mix its contents thoroughly. The gelatin should completely dissolve. Cool the mass to room temperature and pour into a mold. Send to the refrigerator until completely solidified.
To prepare the next layer of lemon jelly according to the recipe, you need to dissolve gelatin (1 tsp) in ½ cup of water. Leave for 30 minutes.
Peel the zest from the lemon and squeeze out the juice. Pour it into a clean saucepan. Add sugar (50 g) and put on fire. Bring the mass to a boil, pour in the gelatin and mix thoroughly so that no lumps remain. After the contents of the saucepan have cooled, pour ½ cup of milk into it.
Take the jelly out of the refrigerator. Pour the lemon gelatin mass over the frozen layer. Put in the refrigerator and let cool.
The third layer is prepared similarly to the first of the same ingredients. After the jelly has completely solidified, it is cut into portioned pieces.

Jelly Lemon Jam

This fragrant dessert can be enjoyed in winter. It will keep well in the apartment for at least a year. And such jam-jelly is prepared as follows:

Pour boiling water over large lemons (7 pcs.), cool and cut into circles. Remove bones.
Put lemon circles in a saucepan, pour water (1 l) over them and cook over medium heat for 45 minutes.
After the specified time, add sugar (1.2 kg) and a bag of vanillin. Cook, uncovered, for another 60 minutes.
Remove lemon peel from saucepan.
Pour the jam into jars and roll up with a can key. As it cools, it will begin to thicken and turn into a real jelly.