Compote jelly with gelatin

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make delicious and simple jelly from compote with gelatin? Very simple! Prepare the necessary ingredients according to the list. Take clean water, not from the tap, so as not to spoil the jelly with unpleasant tastes. You can take any compote, store-bought or homemade, freshly brewed or canned. I made jelly from two types of compote - store-bought white cherry and homemade from cranberries. I chose cranberry compote as an example for the recipe.

2. STEP 2

   

   Pour gelatin with cold, clean water and leave for 15 minutes to swell. It is better to use gelatin for desserts - it is finer and more transparent. I had regular coarse-crystalline gelatin of a pronounced yellow color on hand, and it slightly lightened the cranberry compote, giving it a yellowish tint. I had to add a little more concentrated juice from the berries. But in the case of the pale yellow white cherry compote, the color became more saturated and beautiful.

3. STEP 3

   

   Remove berries or fruits from the compote, depending on what the compote is made from, and distribute them into glasses or bowls.

4. STEP 4

   

   If necessary, strain the compote through a sieve to remove small pieces of fruit. Then pour into a saucepan, place over medium heat and bring to a boil. If necessary, add sugar to the compote to taste and stir until it is completely dissolved. I originally had a sweet compote, so I didn’t add additional sugar so that the jelly wouldn’t turn out cloying.

5. STEP 5

   

   You can dissolve the swollen gelatin in a separate saucepan over low heat until the crystals are completely dissolved. But this is not necessary, because well-swollen gelatin will quickly and without lumps dissolve in boiling compote.

6. STEP 6

   

   Cool the compote with gelatin slightly and pour into glasses or bowls with berries. You should not pour hot compote right away, because a sharp temperature change may cause the glass container for jelly to crack.

7. STEP 7

   

   Cool the dessert completely at room temperature, then refrigerate for 4-5 hours, or preferably overnight. Bon appetit!

Comments on the recipe

inna

26.11.2023

4.8

I'm preparing cherry jelly for the holiday table.

Natalia M

26.11.2023

4.9

The recipe has such a minimalist composition, it’s just lovely) Everything is easy, simple and understandable. A child can handle it too. To make the jelly, I took out the first compote this year from the basement. I liked the drink made from black currants and apples. It's a dark beetroot color and I really like this combination. I took instant gelatin, it instantly swelled, and then dissolved without a trace in the hot compote. The combination of liquid and gelatin is classic for jelly. The consistency was not very dense (like marmalade, for example), and not liquid. The jelly turned out to be very stable, my daughter didn’t finish eating in the evening and in the morning I found the jelly unchanged. It’s even surprising) The taste is excellent, whatever compote you take, that’s the taste you’ll get. Just keep in mind that almost another glass of water will be added and the compote will become more diluted. The berries immediately sank for me, I don’t know why) But they are delicious. And I ate apples in addition to the jelly) Thanks for the simple yummy recipe!