Ingredients
Tangerines fresh 35, 15 plum canned, syrup from fruit 12, 10 sugar, 3 gelatine, citric acid of 0.1.

Tangerine peel and white fibers, divided into slices or cut thin slices.
Syrup from canned plums dilute with water, add sugar, then heat to a boil, combine with gelatin, to enter the citric acid, and then filtered.

Prepared mixture pour into molds with a layer of 1-1,5 cm and allow to solidify. On top of the jelly nicely to place slices of tangerines, pour them in the same layer of the mixture and, after the second layer of jelly hardens, fill the moulds with the mixture up to the top, then chill well.

To enhance the flavor of jelly you can add a small amount of pink Muscat or port wine (about 15 g per serving).

Ingredients
Cranberry or currant 14, 14 sugar, 3 gelatine, citric acid of 0.1

Berries to sort, wash, and then rub or press on the extractor; the resulting juice is put in a porcelain or earthenware dish in the cold. The remaining mass pour hot water and cook for 10 minutes.

Cooked, drain the broth, dissolve in it the sugar, re-heat to boiling, remove from the surface of the syrup foam, to enter prepared gelatin and stir until it dissolves. 

Then the sugar-gelatin syrup to connect with berry juice, to filter, pour into molds and cool.

In the jelly of currants to enhance the taste, you can add a small amount of citric acid.

Ingredients
300 g carrots, 0.5 liters of water, 3 tbs. sugar, 2 tbs. gelatin, 1/4 tsp. citric acid.

Carrots clean, chop and cook in a little water. Strain. The resulting liquid to dissolve the sugar, add citric acid and bring to a boil. Soak gelatin to dissolve and enter in carrot broth. Immediately pour into forms and cooled.

Ingredients
Dogwood 14, 14 sugar, gelatin 3, citric acid 0.1.

Dogwood go, wash, mash and squeeze the juice from them. The remaining weight put in a bowl, fill with sugar and then pour hot water, boil for 5-8 minutes. The resulting broth drain, dissolve sugar in it, connect with gelatine and, stirring with a wooden whisk, heat the syrup to a boil. Ready filtered syrup, add the citric acid and cooled.

Ingredients
Canned peaches 50, 40 peach syrup, sugar 5, 3 gelatin, citric acid 0.1.

Peaches cut into thin slices. Canned peaches syrup diluted with water, add sugar to it, then is heated to boiling, combine with gelatin, citric acid, enter, and then filtered.

The prepared mixture is poured into molds and 1-1,5sm layer to harden. On top of the jelly nice place slices of peaches, pour them in the same layer of the mixture and, after a second layer of jelly hardens, fill the molds with a mixture of the top, then well cooled.

To improve the palatability of jelly you can add a small amount of pink muscat or port (about '15 per serving).

This gel can be prepared from any of the canned fruit.

Ingredients
8 Lemon juice, sugar 14, 3 gelatin, citric acid 0.1.

Lemon peel (cut a thin layer of skin) and the resulting peel chop and put in a hot sugar syrup together with gelatin.
Thereafter, under continuous stirring the syrup is heated to boiling, and then heating the stop, squeeze the lemon juice syrup, citric acid was added, filtered and the cooled syrup.

Ingredients
Raspberries or wild strawberries 17, 14 sugar, gelatin 3, citric acid 0.1.

Raspberries or wild strawberries sort and rinse in water. At the same time prepare the sugar-gelatin syrup to dip it in prepared berries, bring to boil, remove from heat and then infuse the syrup for 12-15 minutes. The finished mixture is filtered.
To improve the taste to the mixture before cooling, you can add citric acid.