How to make jelly with fruit

Ordinary jelly is not only tasty but also very healthy dessert. It contained gelatin has a beneficial effect on the joints, nails, hair, bones, cartilage. And if the jellyforms a basis to take the agar-agar (a product made from seaweed) or pectin, can increase the body's ability to remove wastes, toxins and even heavy metal salts.

You will need

• • Gelatin - 1,5-2 tbsp. spoon;
  • sugar – 100 g;
  • Apple - 1 PC.;
  • water - 500 ml;
  • 1 pear;
  • cherries, pitted – 0.5 cups
  • can be canned or compote;
  • mint – 2-3 branches;
  • molds for jellies.

Instruction

1. Prepare fruit. Sort through the berries. Rinse it with water. Remove the skin of Apple and pear. Cut them into pieces. Apple looks nice when it is cut into thin slices, pear – "plates" or "shredded". So Apple is not "rusted" sprinkle it a little with lemon juice or cut right before they add the syrup.
2. The basis of jelly is syrup. To prepare it, pour into a small saucepan a pint of water and put on fire. As soon as the water boils, pour into it one Cup of sugar, stir with a spoon. Turn down the heat.
3. In the boiling syrup add a few minutes of pre-prepared Apple and pear. The fruit should only slightly "privatise", but not to soft after boiling. Your basis is ready. Apple and pear with a slotted spoon remove from the pan and place on a plate. They'll come in handy. Syrup pour into a bowl and refrigerate.
4. Now it is the turn for the main component of jelly – gelatin. For this two and a half tablespoons of gelatin pour cold boiled water at the rate of 1:8 or 1:10, i.e. 12-20 spoons. Stir and leave for 20-30 minutes to "swell".
5. Until the latter comes to ready, do some design dessert. On the bottom kremanki put layers of apples and pears. To make the dish "bright spots" put cherries (pitted), in this case, suitable fresh or canned. If using frozen cherries before adding them to the form and sprinkle it lightly with sugar or icing sugar. However, you can leave the berry, "as is", then it will give your dessert some "spices."
6. Gelatin swelled? Put it on a slow fire. Once the gelatin is completely "melted", strain it, then add the syrup and stir. Ready jellyinuu mass pour into molds with fruit. Top each ramekin put a leaf of mint. Put jelly in the fridge to harden. When serving, the dessert is ready garnish with whipped cream, grated chocolate, berries, nuts.
7. If you want jelly , you can also add oranges. Or make them a separate dish. To do this, one orange peel, cut into slices, sprinkle with sugar. Leave for thirty minutes to the orange managed to give juice. Then you pour in the syrup. And the orange lay on the molds. Then pour over the syrup and added in the gelatin.
8. To diversify the dish and ordinary biscuits. Broken into small but not too small pieces, it will be a good addition to your dessert. A cookie is added just before adding the gelatin syrup, then it will not have time much soak.
9. Want to prepare layered dessert? Then pour into forms only part of the gelatinous syrup and place in refrigerator to congeal. When jelly is purchased "trembling" consistency, add in the form of another layer of fruit or berries and pour the remaining syrup. And again – in the fridge.