How to make jelly

Video: HOW TO MAKE JELLO . . JELLY - Greg’s Kitchen

Content

Ingredients
Steps
Method 1 of 7: Estimating the amount of gelatin based on shape
Method 2 of 7: Making Gelatin Leaves Jelly
Method 3 of 7: Preparing Powdered Gelatin for Use in Jelly
Method 4 of 7: Berry Jelly
Method 5 of 7: Making Veggie Jelly Using Agar Agar
Method 6 of 7: Agar-Agar Fruit and Berry Jelly
Method 7 of 7: French Jellies
Tips
Warnings
What do you need

Jelly is a cold dessert made from liquid and thickener. Jelly making is an art form: the technical artist within you will focus on keeping proportions, while the creative will use your imagination to make a fun dessert!

Ingredients

Jelly from sheet gelatin

Sheet gelatin
Liquid (water, juice, milk, etc.)

Powdered gelatin jelly

1 ½ tsp powdered gelatin
3 tbsp. l. cold water
3 tbsp. l. warm water or flavored liquid

Berry jelly

500 g, chopped strawberries (or other chopped berries)
Water
Powdered sugar for sweetening
6 sheets of gelatin
Cream

Veggie Agar Jelly

800 ml coconut milk
1 cup of sugar
8 tsp agar flakes
1 cup coconut cream

Fruit and berry jelly from agar-agar

500g fruit (chopped, fresh, stewed or soaked)
85 g sugar
2-3 sliced bananas
500 ml fruit juice or water (other than pineapple)
3 tsp agar agar

French jelly

3 ¾ tbsp gelatin
2 cups sugar
600 ml. water
2 tbsp. l. lemon juice
Orange food coloring
Green food coloring
Powdered sugar for coating

Steps

Method 1 of 7: Estimating the amount of gelatin based on shape

1 Find out how much liquid you need per 1 sheet of gelatin. Once you understand this, you can determine the quantity depending on the shape. In a nutshell:
- 1 sheet of gelatin requires 100 ml. liquids (water, juice, etc.)
- The liquid used to make the jelly can be anything you can eat, including water, fruit juices, soda, liquor, wine, beer, etc.
2 Estimate the capacity. Fill the form with water. Pour it back into the measuring cup. Using the equation above, estimate how much gelatin you need.

Method 2 of 7: Making Gelatin Leaves Jelly

This recipe uses gelatin leaves rather than powdered gelatin, which will make the jelly consistent and generally easier to work with.

1Use the previous section to figure out how much gelatin and liquid you need, then use this recipe to make your base jelly.
2 Prepare the gelatinous leaves. Cut each gelatin sheet into small pieces. Place them in a heat resistant bowl.
- Cover the pieces of leaves with liquid. Don't pour too much liquid - just enough to cover.
- Set aside. Soften the leaves for 10 minutes before using.
3 Melt the gelatin. To make the jelly, pour some of the liquid you are using into a small saucepan. Bring to a boil and let it simmer slightly.
- Pour the softened pieces of gelatin leaf (see previous size) into the water.
- Heat gently until the gelatin melts. Stir frequently. This will take about 10 minutes, or slightly longer if using milk.
4 Add the remaining liquid to the melted gelatin bowl. Mix well.
5 Strain the liquid through a sieve. The sieve will trap undissolved gelatin (which will make the grainy jelly if not removed).
6 Pour the jelly mixture into the mold. Remove bubbles from the surface as they look ugly on the surface.
7 Place the jelly in the refrigerator. Leave it to freeze. It will take at least 6 hours.
- If there are strong odors in the refrigerator, cover the jelly with an upside-down plate, cling film, or lid to prevent it from absorbing them.
8 Remove the jelly from the mold. This is the most frustrating part for many chefs, as the jelly is in danger of falling apart. Get ready for trial and error. In a nutshell:
- Place the jelly mold in a bowl of lukewarm water, but so that the water doesn't collect over the top.
- When you see that the jelly has melted a little on the sides, you can remove it from the mold. This can take from a few seconds to half a minute.
- Flip the jelly onto a serving platter. If you wet the plate before doing this, you can place the jelly on the plate as you like.

Method 3 of 7: Preparing Powdered Gelatin for Use in Jelly

While powdered gelatin is more difficult to work with (powdered gelatin is more potent), sometimes it happens that it is all you have, or you just want to use it. Here's how to make jelly.

1Soak gelatin powder in water in a small bowl.
2Soak until spongy.
3Heat 3 tbsp. l. warm water or any liquid in a small saucepan.
4 Remove water from heat. Add spongy gelatin and stir until dissolved. Use the jelly recipe as above.

Method 4 of 7: Berry Jelly

1 Add chopped strawberries or chopped jelly to a large bowl or bowl. Cover with foil, pulling tightly.
2 Place a bowl or bowl in a large saucepan. Pour water into a saucepan, filling it 2/3 the height of the bowl or bowl. Place on low heat and simmer for one hour.
3 Strain the hot juice into a measuring glass or pitcher. Add ½ cup hot water, boil the berries for another 15 minutes.
4 Pour the next batch of berry juice over the first. Sweeten with sugar to taste.
5 Top up. Add water to the berry juice to make 600 ml.
6 Mix berry juice with gelatin leaves. Stir until dissolved.
7 Pour into serving glasses or plates. Refrigerate.
8Serve with cold whipped cream or fresh berries.

Method 5 of 7: Making Veggie Jelly Using Agar Agar

1Add coconut milk and sugar to a saucepan.
2Pour agar flakes over the top.
3 Bring to a boil. Simmer for 10 minutes, stirring occasionally.
4 Stir in coconut cream. Remove from heat.
5 Pour into mold.
- If you want fairly flat or square pieces of jelly, pour it into a deep baking dish lined with parchment paper. This will allow you to cut the jelly into cubes later.
6 Leave the mixture to cool. Once the mixture has cooled, transfer it to the refrigerator. Refrigerate for at least 4 hours, then check to see if the mixture takes even longer to thicken.
7 Take out to serve. Either remove from the mold or cut into cubes if pouring the jelly into a baking dish.

Method 6 of 7: Agar-Agar Fruit and Berry Jelly

1 Combine the bananas and fruits together in a bowl or jelly dish. If mixing in a bowl, place them in the mold afterwards.
2 Add agar and sugar to the pan. Add liquid.
3Bring to a boil, stirring constantly.
4 Remove from heat. Let it cool down a little.
5 Pour the mixture into a mold over the fruit. Refrigerate to freeze. This may take at least 4 hours, or more.

Method 7 of 7: French Jellies

This is a jelly candy, not a dessert. The molds need to be very small so that even a candy mold can work as long as it is non-stick.

1Place gelatin, sugar and water in a medium saucepan.
2 Simmer over medium heat. Cook for 25 minutes, checking frequently to make sure it is not scorching.
3 Remove from heat. Set aside to chill. While you wait, grease a small muffin or tartlet tin with oil or fat. Otherwise, use a small silicone cupcake mold.
4Once cool, add lemon juice.
5 Divide the mixture in half, each half in a different bowl. Use glass or ceramic bowls, not metal ones.
6 Add some green dye to one half. In the other half - orange dye. It is only necessary to slightly touch up.
7Pour the mixture into molds.
8 Refrigerate. Refrigerate for at least 6 hours or overnight.
9 After cooling, remove the jelly from the mold. Dip in powdered sugar. They are now ready to be eaten as afternoon candy or as a treat.

Tips

Once out of the mold, jelly should be stored in the refrigerator until it's time to serve. This keeps the jelly soft and nicely textured. During the Victorian era, jelly was deliberately made viscous so that it could withstand prolonged exposure to warmth. Unfortunately for diners, that meant gooey and rubbery desserts!
Jelly can also be placed in serving glasses or dishes. This will eliminate the need to painstakingly remove the jelly from the mold.
You can also buy ready-made jelly bags. It's easier, but be aware that most jellies are high in sugar and artificial colors and flavors.
Jellied meat is a light, mouth-watering jelly made from meat juice. Aspic is formed naturally where the meat contains a lot of gelatin, for example, there is a lot of it in the leg of veal. Meats that do not contain gelatin can also be added to make aspic. Recently, jellied meat has not been popular, since it is difficult to cook it so that it turns out well. However, if you add elements such as spices and tomatoes, you really get a pretty tasty jelly.