Fruit jelly is known and we love many since childhood. It reminds of summer, of taste of juicy berries and fruit. The East where this delicacy is made not one millennium is considered the homeland of fruit jelly. Fruit jelly came to Europe at the time of crusades at 14-16 centuries and at once became favourite sweet of many including court persons.
Fruit jelly history
The word fruit jelly comes from the Portuguese word marmelada meaning "jam from a quince". Really, in the beginning fruit jelly was made only of a quince. Later the London and French confectioners began to use apricots and apples for preparation of fruit jelly.
Than fruit jelly is useful to an organism
Fruit jelly not only is tasty, but also is very useful. It is low-calorie sweet, it doesn't contain fats at all. Is it it is possible, without being afraid to put on weight.
The pectin which is contained in fruit jelly brings out of an organism of poisonous substances, improves digestion. The fruit jelly made on the basis of gelatin promotes strengthening of hair and nails. And still this sweet helps to struggle with a stress.
Make fruit jelly in house conditions – it is simple. Try the recipe with juice and pectin.
How to make fruit jelly of juice
For preparation of home-made fruit jelly it will be required to you:
- juice of fruit or berries – 0.5 liters;
- sugar – 2 glasses;
- pectin – 3 tablespoons (or agar-agar – 2 tablespoons).
Pectin is on sale in pharmacies, agar-agar can be found in large shops in departments of spices.
Recipe for home-made fruit jelly
Slightly warm up juice in number of 400 ml in metal ware (leave about 100 ml for syrup preparation), pour out in it pectin (agar-agar) and leave for half an hour. Then pour out sugar in a pan, fill in it with the remained juice, put on small fire. Without ceasing to stir slowly, bring mix to the boil, and after boiling you cook to full sugar remelting.
Then pour in the mix with thickener prepared earlier in the received syrup and again bring to the boil, without ceasing to stir slowly. When mix begins to boil, pour it in a form or a baking tray with small sides, or in molds for ice and let's cool down to room temperature.
Then for a couple of hours remove in the fridge. Take out the stiffened fruit jelly from molds or cut figures, sugar. Useful and tasty home-made fruit jelly is ready!