Dessert

Fruit jelly

Fruit jelly



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for Making Fruit Jelly

  1. Oranges 1.5-2 kg (for 1 liter of juice)
  2. Gelatin 20 g
  3. Sugar to taste
  4. Lemon juice 1/2 tsp or a pinch of citric acid
  5. Chocolate 50 g (for decoration)
  • Main Ingredients

Inventory:

Bowl, Casserole or stew-pan, Tablespoon, Jelly molds, Juicer, Medium grater, Parchment

Making fruit jelly:

Step 1: Making Orange Juice


For the preparation of orange juice, it is advisable to use oranges with a thin peel, juicy and sweet. From 1 kg of oranges, 500 to 750 ml of juice is obtained. You can make juice using a manual or electric juicer. There is a nozzle for making citrus juice in every food processor.
Wash the oranges well, cut into two halves, put on the nozzle and hold while it rotates, if you have an electric juicer, or press and rotate with a strong one, if manual. In such a case, men's help is very useful.

Step 2: Making Fruit Jelly


Put the gelatin in a saucepan or stewpan, pour a little cold water and let it swell for about 10 minutes. To improve gelatability, add a little lemon juice or a pinch of citric acid.
Heat the prepared gelatin over the smallest fire until completely dissolved, remove from the stove. Add the orange juice (or whatever else you like) to the dissolved gelatin and mix thoroughly. Add sugar to taste.

Pour the jelly into molds and place in the refrigerator to solidify. After 10 minutes, the jelly should begin to “grab”, and complete solidification with good quality gelatin will occur through 40-60 minutes, depending on the capacity of the mold.

Step 3: Prepare the chocolate.


Chocolate goes well with the taste of oranges. But decorating fruit jelly with grated chocolate is not necessary.
Before rubbing chocolate, place it in the freezer for about 10-15 minutes. Spread a small piece of parchment on the table (you can rub it on a plate, but then it is easy to pour from the parchment) and grate the chocolate on a medium grater. The edge for which you will hold the chocolate, it is better to wrap a small piece of parchment so that it does not heat up from the heat of the hands. Put the prepared chocolate in the refrigerator so that it does not melt.

Step 4: Serve the fruit jelly.


It is best to remove the jelly from the mold immediately before serving. To make the jelly easier to get out of the mold, you can put it in hot water for a few seconds (the main thing is that the hot water is no higher than the edge of the mold and does not get into the jelly). Flip the mold over the plate and the jelly will easily slip out of the mold. Sprinkle grated chocolate on top.
Enjoy your meal!

Recipe Tips:

- It is important to remember that the gelatin solution must not be overheated and heated for longer than 15 minutes, otherwise the finished jelly may have an unpleasant odor.

- Be sure to check the amount of gelatin with the manufacturer's recommendations, which are indicated on the package. With a ratio of 20 g of gelatin per 1 liter of liquid, jelly is light, delicate. If you want to get more dense, you need to increase the amount of gelatin to 30-40 g per liter, in some cases up to 50 g, but not more.

- Fruit jelly for a children's holiday can be poured into the peel of oranges, which remained after the preparation of the juice (it must be well cleaned from the remains of the pulp). In this case, jelly is prepared tight so that it can then be cut into slices. Place these jelly slices on a plate and serve. Kids will appreciate your ingenuity.