Transparent lemon jelly - a homemade recipe for making beautiful lemon jelly for the winter. How to make lemon jelly? Lemon jelly recipe

This low-calorie dessert with a pleasant citrus note will definitely appeal to anyone who wants to lose weight. When preparing it, lemon juice and a thickener are used: gelatin or agar-agar. They bind all the components of the dessert into a single jelly mass. The dessert can be consumed either on its own or used to make 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 exacerbation of seasonal diseases.

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

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

1. If you need to get a jelly of higher density, 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.
2. In the same way as lemon, you can prepare grapefruit, lime or tangerines. The dessert will be no less delicious.
3. Jelly can be served in clear glasses or lemon wedges. In the latter case, the fruit is cut into two halves, cleaned and filled with a liquid mass containing gelatin. After the jelly has hardened, the halves are cut into slices with a sharp knife.

Ingredients for making dessert

Even a child can make lemon jelly. It will take no more than 30 minutes of free time to prepare it, and it will take 3-4 hours to harden.

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;
• powdered gelatin - 1 tbsp. l. (with a slide).

To make juice you will need a citrus fruit, a cutting board and a knife. The above quantities of ingredients should yield 6 servings of dessert.

Step by step recipe

You can learn how to prepare lemon jelly from the following detailed instructions:

1. Pour boiling water over the lemon, wipe and dry. Place it on a cutting board and roll it over it, pressing it against a hard surface with your palm. This will allow you to extract more juice from the fruit.
2. Using a fine grater, remove the zest from the lemon without touching the white part of the peel.
3. Cut the lemon in half and use a hand squeezer to squeeze out the juice.
4. Pour water into a saucepan and boil it on the stove. Add lemon zest and sugar. Let simmer for 7 minutes so that the yellow peel gives off its pleasant aroma to the syrup. Remove the pan from the stove
5. Pour gelatin into hot water while stirring vigorously with a whisk. Let it dissolve and pour in lemon juice.
6. Strain the hot and liquid jelly through a fine sieve to remove the zest.
7. Pour the mixture into cups, cool at room temperature, then cover the containers with cling film and refrigerate until completely set.

How to make lemon jelly using agar-agar?

This dessert has a softer consistency, like marshmallows or soufflé, but it turns out no less tasty.

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

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

Lemon jelly cheesecake recipe

This curd dessert can easily replace a fatty and high-calorie cake at any holiday. Making cheesecake with lemon jelly is as easy as shelling pears:

1. Grind the cookies (400 g) to crumbs, combine with melted butter (100 g) and place on the bottom of the springform pan. Place the mixture in the refrigerator for 1 hour.
2. Grind cottage cheese (500 g) through a sieve and beat until smooth.
3. Beat cream (150 ml) with sugar (100 g) until thick foam forms. Combine with cottage cheese or cream cheese. Add the zest and juice of one lemon. Mix and place on top of the cookies. Level the surface.
4. Place the mold in the refrigerator for 5-6 hours.
5. 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 the lemon juice of three fruits and sugar (100 g) dissolved in half a glass of hot water. Mix the mixture well until it becomes homogeneous and without lumps. Cool the jelly to room temperature and pour it onto the surface of the cheesecake. Refrigerate until completely set.

Milk jelly with lemon juice and zest

The following dessert is prepared in the following sequence:

1. Pour gelatin (1 tsp) with milk (½ tbsp) and leave on the table for 40 minutes to swell.
2. 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. Gelatin should completely dissolve. Cool the mixture to room temperature and pour into the mold. Place in the refrigerator until completely frozen.
3. 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.
4. Remove 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 mixture to a boil, pour in the gelatin and mix thoroughly so that there are no lumps left. After the contents of the saucepan have cooled, pour ½ cup of milk into it.
5. Remove the jelly from the refrigerator. Pour lemon gelatin mixture onto the frozen layer. Place in the refrigerator and let harden.
6. The third layer is prepared in the same way as the first, using the same ingredients. After the jelly has completely hardened, it is cut into portions.

Lemon jam in the form of jelly

This aromatic dessert can be enjoyed in winter. It will be perfectly stored in the apartment for at least a year. This jam-jelly is prepared as follows:

1. Pour boiling water over large lemons (7 pcs.), cool and cut into slices. Remove the bones.
2. Place the lemon slices in a saucepan, fill them with water (1 liter) and cook over medium heat for 45 minutes.
3. After the specified time, add sugar (1.2 kg) and a bag of vanillin. Cook without covering the pan for another 60 minutes.
4. Remove lemon peel from pan.
5. Pour the jam into jars and seal with a canner. As it cools, it will begin to thicken and turn into real jelly.

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

If the jelly was bought in a store, then, apart from taste, there is nothing good in it. This product contains only synthetic components, which negatively affects our health. Especially store-bought jelly is contraindicated for children of 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 preparing lemon jelly. A very tasty, refreshing and vitamin-rich 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).

Making lemon jelly

To Place the lemon jelly from the mold onto a plate., you need to put them in hot water for a few seconds. And then turn it upside down and carefully place it on a plate.

This lemon jelly, prepared at home, can be served on a holiday table, for children's parties and other celebrations.

Olya Kiklyar, especially for the site.

Step 1: prepare the lemon.

Take 1 lemon, rinse it under warm running water to remove any kind of contamination and dry it with paper kitchen towels. Then we place it on a cutting board and, using a fruit slicer, cut the citrus into 2 halves.

Step 2: zest 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 peel; it contains oils that can give the finished dessert an unpleasant bitterness. Transfer the prepared zest into 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.

Then turn on the stove to medium level and place a small saucepan with 400 milliliters of clean water on it. When the liquid boils, add lemon zest and 3 tablespoons of granulated sugar. Then let the water boil 5 – 7 minutes, just enough time is needed for the lemon peel to give off its pleasant aroma to the liquid.


After the required time has passed, add 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. Let the liquid boil again, then use a kitchen towel to remove the saucepan from the stove, place it on a cutting board and pour lemon juice into it. Mix all the jelly ingredients again with a whisk until smooth.

Step 5: Form and cool the lemon jelly.

Now we proceed as desired, if you don’t like lemon zest, you can strain the still liquid jelly through a fine mesh sieve and then pour into molds. And if you, like me, have a favorable attitude towards zest, then you can immediately pour the jelly into the desired shapes and let it cool to room temperature. After the dessert has cooled, cover the containers with the aromatic mass with plastic cling film and place them in the freezer, after about 2 – 3 hours You can taste this deliciousness!

Step 6: Serve lemon jelly.

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


As an addition to this dessert, you can serve scoops of fruit or regular ice cream, chocolate chips or fresh fruits and berries. You can also decorate the jelly with fresh lemon slices and mint leaves. Enjoy!
Bon appetit!

Using the same method, 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 reduced slightly and instead of 2 glasses, use only 1.5 glasses of liquid.

Many childhood sweet tooths, and adult sweet tooths too, love juice jelly for dessert. If jelly is prepared at home, from personally selected 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 all kinds of 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 diseases of the musculoskeletal system at home. It is good for joints, hair, stomach, memory, prevents the formation of blood clots when used systematically, and slows down such an unpleasant age-related phenomenon as skin aging, that is, a real treasure.

I used to think that there was no benefit in gelatin, especially for small children who simply doted on all sorts of sweet jelly desserts. Of course, store-bought sweets, which contain only chemicals, do not bring any benefit, but if you make jelly from juice at home, with a minimum of effort, it will be healthy and tasty.

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

Ingredients

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

To decorate dessert

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

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

Soak the gelatin, remove the zest from the lemon

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

Preparing lemon juice dessert

2. Cut the lemon into two halves and squeeze out the lemon juice, pour it into a saucepan, throw in the zest and sugar, pour in water, put it on the stove, let the lemon juice boil, turn it off and leave until it cools. Strain, add the infused gelatin, set to heat, stirring constantly so that the gelatin dissolves, bring to a hot state, turn 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 make a dessert using lemon juice. 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 the berries in there and put them in the refrigerator. When it hardens, add a sprig of mint, pour in enough to immerse the mint and put it back into 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 dessert from lemon juice at home - step-by-step recipe with photos.

Decorating dessert with gelatin with tangerines

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

The final stage of preparing dessert from lemon juice

5. It's the kiwi's turn. And, unfortunately, it ended immediately. Do not put fresh kiwi and pineapples into dessert under any circumstances. Their enzymes break down proteins and gelatin. Unfortunately, I didn’t know this, so kiwi will be present in the photographs. It turned out beautifully with kiwi, of course, but everything fell off later, this is clearly visible in the main photo. It's a shame, however (((.

But, if you take these fruits canned or pre-blanch them, then everything will be fine. The final touch remains. Add mint leaves as we like and fill to capacity. It’s okay if the leaves float, let them be positioned however you like, it’s even better. Place in the refrigerator until completely frozen. How to make jelly - a step-by-step recipe with photos at home.

Many people cannot eat a citrus fruit like lemon because of its cloying sour taste and are looking for a milder alternative. As such an alternative, I offer a popular recipe for homemade, beautiful and transparent lemon jelly. You can make such a preparation quickly, and the short cooking process almost completely preserves the vitamins present in the lemon.

Ingredients needed for the sweet preparation:

lemons – 8 – 10 fruits;

sugar – 900 gr;

water – 1 l;

gelatin – 10 g per 1 liter of juice.

How to make lemon jelly for the winter.

The preparation begins simply: rinse the lemons thoroughly, dry them, cut them into thin slices, and remove the seeds.

Let the gelatin dissolve in a glass of water and leave it there until it swells.

Place the sliced ​​lemon slices into a container of water and simmer for 25 minutes over low heat.

Strain the resulting juice through cheesecloth or a flannel filter and boil until the volume is reduced by half.

Add prepared gelatin and prepared sugar in small portions. Don't forget to stir during the cooking process.

Pour the lemon mixture into sterilized jars, cover with lids and place in a pan with hot water, pasteurize the liter jars for 12 minutes.

Then, seal with lids and let cool without turning over.

Store in a basement or other convenient place.

As you can see, making lemon jelly at home is easy. The main thing is to have a desire, and lemons, of course. How do you make such a preparation? I will be glad to read your recipes and reviews.