Dessert

Canned Peaches Jelly

Canned Peaches Jelly



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Ingredients for Making Canned Peaches Jelly

  1. Canned peach 300 grams
  2. Peach syrup 250 milliliters (1 whole and 1/4 cup)
  3. Granulated sugar 50 grams (2 tablespoons)
  4. Powder Gelatin 30 grams (2 tablespoons)
  5. Citric acid 5 grams or to taste (1/2 teaspoon)
  6. Purified water 400 milliliters (2 cups)
  • Main ingredients: Peach, Sugar
  • Serving 3 servings
  • World Cuisine

Inventory:

Faceted glass (200 gram capacity), Kitchen scales, Tablespoon, Kitchen knife, Cutting board, Paper kitchen towels, Kitchen towel, Fine mesh strainer, Kettle, Whisk, Stove, Bowl, Deep bowl, Non-stick saucepan or stewpan (capacity 2 liter), Mold for jelly (glasses or any other utensils), Plastic wrap, Refrigerator

Making jelly from canned peaches:

Step 1: prepare the water.


First of all, we pour 400 milliliters of purified water into the kettle, put it on a strong fire, bring the liquid to a boil, and then cool it to room temperature.

Step 2: prepare the gelatin.


Then pour in a small bowl of 30 grams of gelatin. Pour it with 1 cup of boiled cooled water, mix everything and leave to swell on 40-60 minutes.

Step 3: prepare the jelly mix.


After the required time has passed, pour 250 milliliters of peach syrup into a non-stick saucepan or stewpan, another 1 cup of cooled boiled water, put granulated sugar and citric acid, put the dishes on medium heat and bring its contents to a boil.
As soon as the liquid begins to boil, very carefully, with a thin stream, add the infused swollen gelatin there. We act slowly, while mixing everything with a whisk so that mucous lumps do not form.
After that, we bring the resulting mixture to a boil again, then immediately using a kitchen towel, remove it from the stove, filter through a fine mesh sieve into a dry clean bowl and cool slightly.

Step 4: prepare the peaches.


While the jelly mixture cools down, put canned peaches on a cutting board and dip them with paper kitchen towels from the rest of the syrup. Next, in turn, cut the fruit into thin slices, cubes, quarters or cubes up to 1 centimeter in size.

Step 5: bring the dessert to full readiness.


After that, we lay out chopped peaches in equal amounts according to the desired shapes, for example, glasses, bowls, bowls, bowls, salad bowls, bowls or any other.
After some time, fill them with warm jelly, completely cool it to room temperature, tighten the dishes with plastic wrap and send to the refrigerator for 3-4 hours or until the dessert completely hardens.

Step 6: serve the jelly from canned peaches.


Canned peaches jelly is served chilled.

It can be served immediately or the dishes with the dessert can be dipped in hot water for 30-40 seconds so that the liquid does not pour over the sides. Then very carefully put the finished sweet on portioned plates and decorate with whipped cream, fresh berries or fruits, if desired. Both adults and children will be happy with such a miracle! Enjoy it!
Enjoy your meal!

Recipe Tips:

- in the same way, jelly is prepared from canned pears, apples, quinces, pineapples and apricots;

- Very often, together with peaches, chopped dried fruits and nuts are laid out in forms: dried apricots, prunes, raisins, cashews, almonds;

- if desired, a bag of vanilla sugar (15 grams) or a pinch of cinnamon can be added to the liquid jelly mixture; these spices will add their own flavor;

- if you want jelly to be cut with a knife like a cake, reduce the amount of water to 1.5 cups.