Sunday, 13 July 2014

Fruit Jellies

Very tasty, fruity, healthy, natural jellies, possible to be prepared from many different fruit, especially, if you have no idea, what to do with them or when they are...way too ripe ;) 
Lack of artificial substances is undoubtedly their biggest advantage.
They might be sprinkled with sugar (though I prefer sugar-free jellies :) ). It is a quick, light and delicious form of confectionery. My little naphew's face and hands are all in strawberry jelly now, so I guess they're tasty, hi hi ;)
Recipe comes from this website.

  • 30 g of gelatin
  • 1 glass of water
  • 1-2 glasses of sugar (it depends how sweet you want your fruit puree to be)
  • 1 teaspoon of lemon juice
  • 500-600 g of fruit (either frozen or fresh - preferably: strawberries, raspberries, blueberries, currants, cherries)*

* I mixed blueberries with strawberries, which is why they are so dark.

Optional ingredients:
  • sugar or powdered sugar - to sprinkle the jellies

  1. Take a bigger, clean pot and put the fruit inside. Boil for 15 minutes. Grate through the sieve, to seperate puree and kernels. 
  2. Take only 3/4 glass of the mousse** to prepare jellies. Put the glass with mousse aside.
  3. Take another pot, put gelatin inside and pour the water. Wait for 4 minutes. Heat, till all the gelatin melts (stir). Add 1-2 glasses of sugar, boil and  stir till the sugar melts. Add lemon juice. 
  4. Boil for around 10 minutes on a very low heat. Turn off the heat and leave the mixture for 5 minutes. Take away the foam if any appears.
  5. Mix with fruit mousse.
  6. Take a flat form, cover with cling film or foil. Pour the mixture inside. Put it in the fridge for around 12 hours, or till the jelly stiffens.
  7. After that time, take it out of the form and cut it in any shape you like - you can use only a knife to make small squares or cookie cutters to make shapes.
  8. Sprinkle with sugar/powdered sugar - preferably only those you want to eat now.
  9. Jellies can remain (in a closed box) in the fridge for max. 2 weeks. 
  10. Bon appetit! :)

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