Surprise members of household with really useful sweeties from fruit and berries. It was necessary to learn how to make fruit jelly in house conditions, and to invite all to a tea drinking.
To make home-made fruit jelly without preservatives and dyes, fruit rich with pectin and sugar will be necessary. It is the best of all to take an apple, quince, currant and pureed apricots and also gooseberry fruits as a basis of a dessert.
You want to know how to make fruit jelly in house conditions light and air, follow the following recommendations:
- Fruit and berry puree shouldn't contain lumps. For receiving homogeneous mass it is possible to use a sieve.
- For more dense fruit jelly it is necessary to take puree and sugar in an identical proportion. Soft fruit jelly from apples and other fruit assumes 0.3 kg of sugar on 1 kg of puree.
- To receive tasty fruit jelly, it is worth taking slightly overripe fruit and berries. If the ingredients which are selected for the recipe contain not enough pectin, then it should be added an extract from pectin to them, a little apple puree, gelatin or agar-agar.
- Fruit and berries need to be washed up and saved from a thin skin, seeds and stones well.
- Puree is cooked from the cleaned razvarenny fruits in water. If to do home-made fruit jelly of apples, then it is the best of all to choose sour grades, to bake them directly in a peel and then to wipe by means of a sieve.
- The vanilla extract, cinnamon, carnation and even dried peel of a citrus will be able to give original aroma to fruit jelly.
- It isn't necessary to cook fruit jelly long, then at you really tasty dessert turned out. To increase evaporation of water and to truncate the cooking period, it is necessary to lay out fruit jelly in a low pan with a thick bottom, to take only small portions and to stir slowly periodically weight.
- Fruit jelly is ready if to place a drop on a cold saucer and it will begin to get denser. Readiness of fruit sweet can be checked a spoon when the deepening left in a pan doesn't spread.
- Ready fruit jelly hot is rolled up in the sterilized banks. To give to fruit jelly the correct consistence, it is necessary to cool slowly banks at first in warm, and then in cold water, without moving them. It is possible to lay out a dessert on a tray, to cut on cubes, to sprinkle with icing sugar and to leave to dry up for 7 days. If you used silicone molds, then home-made fruit jelly will be ready in 3 days. To accelerate the final stage of preparation of fruit sweet, it is possible to warm an oven to 50 degrees and to send there fruit jelly for hardening for 90 minutes, then to cool and roll in in sugar.