Fruit jelly – beautiful, fragrant delicacy. That it long didn't spoil, producers often add preservatives to structure. Sweeties can be useful, but to be in it sure, it is better to refuse store desserts, to train them independently.
Recipes for fruit jelly
Home-made fruit jelly – the useful dessert which is containing a minimum of calories and not having as a part of fat. Will be able independently to prepare sweeties everyone, even the teenager. It is simple and fast process.
Fruit jelly can be from fruit, berries, ready jams, jam, fruit puree. Everything depends on imagination of the cook.
For preparation of fruit jelly it is better to use pectin is a thickener of plant origin. It can be got in many grocery stores. Pectin is useful, normalizes a metabolism and the system of digestion.
Mix fruit jelly
Before preparation of sweeties it is necessary to prepare special molds. It is better to use that from silicone. They are convenient, practical.
Ingredients:
- 2 large oranges;
- Is fresher than 500 g or the frozen strawberry;
- Is fresher than 500 g or the frozen cherry;
- 9 tablespoons of granulated sugar;
- 6 tablespoons of pectin.
Instruction
- Squeeze out juice of oranges in a deep bowl. Add 3 tablespoons of sugar and 2 tablespoons of pectin. Products need to be mixed carefully, without allowing balling.
- Pour fruit mix in a small pan. It is necessary to heat on weak fire until ingredients don't begin to get denser. It will take about 15 minutes. It is impossible to bring to the boil natural structure!
- Strawberry needs to be shaken up in the blender. To add 3 tablespoons of granulated sugar and 2 tablespoons of pectin to the turned-out gruel. It is important to heat mix to solidification in separate capacity, without forgetting to stir slowly.
- Peel cherry from stones. Pour out berries in a blender bowl, shake up. Mix cherry gruel from 3 tablespoons of granulated sugar and 2 tablespoons of pectin. Bring to solidification according to the habitual scenario.
- 3 bowls of the natural, sweet puree, on consistence reminding dense sour cream have to turn out.
- Metal molds should be greased with a desi, otherwise fruit jelly will difficult get from them. Silicone molds don't need oiling.
- Pour fruit puree on molds. Put them in the fridge for 3 hours.
- After cooling of fruit jelly it needs to be rolled in in sugar. It will allow it not to stick together with each other.
Pay attention! If it wasn't succeeded to find a special mold for fruit jelly, it is possible to use a deep dish, squared. There the prepared puree is filled in and it is left before full hardening. After cooling it is necessary to cut independently fruit jelly on small squares, or triangles and it is traditional, to roll in in granulated sugar.
As a result of a culinary experiment there are 3 types of fruit jelly. Orange delicacy turns out amber color, to taste - with light sourness.
Strawberry fruit jelly turns out pink, red, or burgundy color, depending on a grade of berries. It is one of the most fragrant types of a dessert.
Cherry fruit jelly turns out sweet with tart aftertaste.