Many adults and children love jelly. This is really a tasty and unusual treat, which, if cooked properly, can not only please gourmets, but also bring certain benefits. Let's take a closer look at this delicacy - the method of preparation, the pros and cons, how much jelly freezes, and other subtleties.
The benefits and harms of jelly
Many lovers of this sweet delicacy will be pleased to know that it brings considerable benefits. Especially for children and the elderly. After all, experienced housewives know how much jelly freezes, but not all of them know why. And all thanks to the special basics, which we will consider a little later. They have a positive effect on bones and joints - the former become stronger and the latter mobile. And in case of fractures, many doctors recommend adding jelly and jelly to your diet so that the bones grow together faster.
If jelly is cooked on natural juice or with the addition of fruits, it also acts as a source of vitamins, which is also quite useful.
Alas, it can do harm, especially with excessive consumption. However, here one jelly is different for each other. Homemade, cooked using the base, berries from the cottage and homemade juice, only benefits. But purchased bags advertised as fast-prepared jelly often contain harmful substances. These can be various flavors, sweeteners and colorings. Some do not do the least harm to human health. But others can lead to the development of allergic reactions. It is no coincidence that many dyes that are added to semi-finished products in our country are banned in other countries as dangerous or potentially dangerous. So it is not in vain that many housewives prefer to spend their time and cook a home-made, environmentally friendly product.
Different basics for jelly
To make jelly, you first need to find a base or thickener. To date, the most common three options: gelatin, agar-agar and pectin. Let's talk about the features of each of them.
Gelatin is extracted from the bones, tendons, skins and cartilage of animals, so it’s usually not included in the vegetarian menu. But it is suitable for cooking not only jelly, but also aspic, puddings, some sauces. It is the most common thickener - you can purchase it at any grocery store. But the jelly made from it will melt quite quickly with increasing ambient temperature.
Agar-agar is more suitable for vegetarians, since algae serve as the basis for its manufacture. It is more expensive than gelatin, but dishes prepared from it, without any harm to themselves, can withstand heat and not melt. It has no smell and taste, which makes it a good choice for cooking not only jelly, but also aspic.
The rarest and most expensive product is pectin. It also has a plant origin. But it is not extracted from algae, but from some varieties of apples, pears, beets, and citrus fruits. Dishes prepared from it are not afraid of heating. Therefore, pectin is often used not only in cooking, but also in pharmacology - it is often used to make shells for drugs supplied in capsules.
How to make jelly?
Now we will briefly talk about the cooking process and how much jelly from gelatin or other thickeners hardens.
First of all, you need to choose a suitable base and fill it with water so that it swells, softens. It is very important to observe the proportion of water and thickener. Otherwise, you can get too hard jelly, more like an old marmalade, or, conversely, liquid water that does not want to freeze in the refrigerator.
While the base is being prepared, decide what other products you will use. The selection is quite large. You can take any juice, make jam in water, or even just use sweet water - the most budget option. For beauty and sophistication, you can add chopped fruits.
Put the prepared base on the fire and bring to a boil. Stir constantly so that the gelatin or pectin dissolves without residue. Then pour in a thin stream of juice or fruit drink and immediately remove from heat. Allow to cool slightly and pour into glasses or any other tins. You can add fruit slices to them, as mentioned above.
If you are waiting for guests or just want to pamper your loved ones with not only delicious, but also beautiful jelly, try using different juices or berries. This is a little more complicated - you have to pour jelly into the mold several times, cool it in the refrigerator until it hardens, and then fill in the second layer. Different colors and aromas will pleasantly surprise even the most demanding critic.
How fast does it freeze
It is very important to know how much jelly freezes in the refrigerator so as not to make a mistake when cooking.
In general, this depends on the concentration of the thickener. But usually properly cooked jelly freezes in 40-60 minutes. However, it would be better to do it in advance and leave it in the refrigerator all night. Then it will surely catch, and you will serve a beautiful and tasty delicacy to the table that will delight everyone who feasts on it.
But to put it in the freezer is not worth it. Frozen jelly is unlikely to please guests. Well, except for those who like fruit ice with a jelly flavor.
Which fruits to choose?
Some housewives, deciding to surprise loved ones, decorate the delicacy with a variety of fruits, including exotic ones. Of course, they are surprised and even upset when the jelly has not hardened all night, remaining liquid. But they know exactly how long jelly freezes in the refrigerator, and they cannot be mistaken!
Caught in this situation? Remember - did you add kiwi to the jelly? This is a serious mistake. The substances contained in the fruit prevent thickening. Therefore, you should not use them - it is better to prefer ordinary apples, bananas, oranges or any berries.
Conclusion
This concludes our article. Now you know more about your favorite treat, you know how much jelly freezes, how to cook it properly. And at the same time we found out which fruits will be a good addition to the delicacy, and which ones will not. Therefore, it is easy to pass for an experienced chef.