As you know, the word "jelly" of French origin. Cooking experts called the frozen food, which was prepared from gelatin, sugar or fruit juice. Also this word was called gelatinous mass, which was obtained as a result of prolonged cooking of animal and skin bones. Many people prefer to buy ready-made jelly in shops, but some cook jelly at home. We learn to cook jelly yourself, at home.
Composition
To date, there are many recipes for making jelly from different products. As a rule, jelly is prepared using gelatin. Recently, many culinary specialists use agar-agar and pectin. These are quite interesting ingredients for cooking jelly.
Gelatin is a product of animal origin, which is obtained by digesting, grinding, drying the decoction of bones, tendons and other parts of the body in animals. Gelatin is very good in the preparation of the cold, but if it is accidentally transferred to fruit jelly, a very unpleasant taste will arise that will spoil the dishes.
You can cook pectin and yourself from many berries and fruits.
Agar-agar is one of the main gelling products based on brown and red algae, it consists mainly of polysaccharides. These substances are able to supply energy to our body.
Benefit
Many experts in healthy nutrition recognize the usefulness of marmalades and jelly because these products have a beneficial effect on the human cartilaginous system, save it from arthritis, and many other joint diseases. Gelatin is very useful for nails, bones and hair. It perfectly helps to restore cartilaginous tissue. Pectin removes heavy metals from the body. Agar-agar is able to increase when swelling, it fills the intestines and stimulates peristalsis, it is able to remove toxins and toxins from the body.
Preparation of jelly
In order to improve the taste of jelly, during the preparation, you need to add a lemon juice or a little wine.
It is not recommended to prepare jelly in aluminum cookware, because the aluminum of jelly will darken and will not get a very pleasant taste. To ensure that the jelly does not form lumps, the bottom of the dishes should be necessarily warm.
One of the easiest ways to make jelly: in the sweet hot fruit and berry broth you need to enter gelatin, then bring it to a boil, while continuously stirring. Then combine the broth with the fruit juice and refrigerate.
Learning to cook
Before giving advice on the preparation of jelly, recall that this dish can be prepared for future use. In summer and autumn, many housewives prepare jelly from currants, raspberries, gooseberries, apples and other berries and fruits. The principle of making jelly is very simple: first make juice from raw materials, then mix with sugar, pour hot on cans and roll.
To make jelly from gooseberry mix 1 liter of juice and 1000 grams of sugar, then cook for 10 minutes. For jelly from raspberries, you need 2 kg of raspberries, which you need to pour 2.5 liters of warm water, then boil for 15-20 minutes, then squeeze. For 1 liter of juice obtained, add 1 kg of granulated sugar, all boil until the drops solidify on the edge of the plate. For jelly from sea-buckthorn should take 600 grams of granulated sugar per 1 liter of juice, boil lightly and pour everything into the jars.
Jelly is made from oranges and dates, for this you need to take freshly squeezed juice (1 glass), peeled dates (5 pieces), agar-agar (2 tsp). It is necessary to fill the dates with cold water, and after 30 minutes beat them in a blender. Heat the orange juice in a bowl (preferably non-metallic), add whipped dates to the dishes. Separately dissolve agar-agar in water. Once the juice has heated to 65-85 degrees, pour in the agar-agar solution, stirring gently. All pour into molds.