Secrets of making delicious homemade jelly
Tell me how to make jelly? Before, I always bought myself blanks in bags, but now I have become a mother. The kid has already grown up and I want to try to give him a little, but what if he likes it? Of course, semi-finished products for a child are not an option, so I decided to make it myself, but all I know is that you need gelatin.
Jelly is one of the most favorite desserts for both adults and children. Besides the fact that it is very tasty, jelly is also healthy. Gelatin and its constituent components have a beneficial effect on the functioning of the intestines, and also supply our body with such an essential amino acid as glycine, which strengthens cartilage tissue and joints. In this regard, the sweet delicacy is recommended to be consumed by children and the elderly – the former grow, and the latter need support..
Purchased jelly in bags cannot be compared to homemade jelly made from natural products and without any dyes and preservatives, so many housewives are interested in the question of how to make jelly. It often happens that instead of a homogeneous structure, pieces of undissolved gelatin are obtained, or it does not freeze at all.
To get a really tasty and beautiful jelly, you need to observe the proportions in relation to water, as well as correctly introduce gelatin.
Features of the dilution of gelatin
We all know that gelatin is sold in sachets and comes in the form of a granular powder. However, this does not mean at all that it needs to be added to the workpiece in this form..
Gelatin should be injected last and diluted before.
This is done like this:
- First, pour the contents of the sachet into a separate container, add a little cold water and leave for 10-15 minutes. During this time, the granules will swell, and the gelatin will turn into a viscous thick mass.
- Now heat the swollen gelatin over low heat, without bringing to a boil.
- When the mass becomes liquid, it can be introduced into jelly. If the workpiece accidentally overheats, you need to allow the gelatin to cool, but not allowing it to become thick again.
Since diluted gelatin does not lend itself to heat treatment in the future, it is better to immediately use boiled water..
What jelly can be made from?
As it has already become clear, the main ingredient in jelly is gelatin. Almost all products available in the kitchen can be used as fillers (except vegetables, of course), namely:
- fruit and berry fresh;
- sour cream;
- condensed milk;
- candied fruit;
A simple cherry jelly recipe
A refreshing sweet and sour dessert is very easy to make. To do this, clear a glass of fresh cherries from the pits (their number can be increased if desired, then the jelly will simply be thicker due to the berries), pour 450 ml of water over them and cook the compote, adding 2 tbsp. l. Sahara.
Pour about 100 ml into a separate bowl, and when the drink cools down, dilute 1 tbsp. l. gelatin. Introduce the preparation into the remaining compote, pour into molds and refrigerate for a couple of hours.