Fruit jelly with gelatin

The most reliable way to make good jelly from gelatin is to read the instructions on the gelatin package. After all, the gelling properties of gelatin vary depending on the manufacturer and the type of gelatin. For example, gelatin sheets have less gelling power than powdered gelatin, and the methods of preparing the gelatin mixture differ drastically. This recipe provides approximate guidelines based on the instructions for a specific powdered gelatin. So, pour 1 tablespoon of gelatin into one cup of cold water and leave it to swell for about an hour.

Next, prepare the juices that will be used to make the jelly. The juices can be either packaged or homemade. There are no strict rules about combining different types of juices, it all depends on your preferences. The only thing is that contrasting colors of the juices will look more appealing. But if you want to make jelly with only one type of juice, you don't have to worry about this issue.

Pour the juice (in this case, pineapple juice) into a saucepan, add half of the gelatin mixture. Taste it, if the juice is sour, add sugar to taste. Heat the juice until the gelatin and sugar are dissolved. Then pour the juice into containers and refrigerate until fully set. You can add pieces or slices of pineapple to the pineapple layer. It is preferable to pour the jelly into transparent cups or ramekins.

To prepare the next layer, pour cherry juice into a saucepan, add the remaining gelatin mixture, and heat it until the gelatin dissolves. Carefully pour the cherry juice onto the well-set pineapple layer. You can decorate the top with berries or fruits. It is ideal to decorate with the same berries and fruits whose juices were used to make the gelatin. For example, add pineapple pieces to the pineapple layer and cherries to the cherry layer. This will not only decorate the dessert but also determine the appearance of the jelly.