Quick and Easy Two-Ingredient Compote Jelly

Delicious, bright, quick, simple, made from two ingredients! Compote jelly with gelatin is an easy dessert, available at any time of the year, which you can prepare in 30 minutes. You can change its saturation by adding water. You can use any compote: with dried fruits, fresh or frozen berries.
cook time: 30 min
Liam Carson
Quick and Easy Two-Ingredient Compote Jelly

Nutrition Facts (per serving)

52
Calories
10g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Water 200 ml
Gelatin 20 g
Compote 500 ml

Recipe instructions

Step 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 cranberry. I chose cranberry compote as an example for the recipe.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Step 7
Cool the dessert completely at room temperature, then refrigerate for 4-5 hours, or preferably overnight. Bon appetit!

Additional rubrics

Related recipes