How much jelly freezes: types of gelatin, recipe, setting period, tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many adults and children love jelly. This is a really tasty and unusual delicacy, which, if properly prepared, can not only please gourmets, but also bring certain benefits. Let's take a closer look at this delicacy - the cooking method, the pros and cons, how much jelly hardens, and other subtleties.

The benefits and harms of jelly

Many lovers of this sweet treat will be pleased to know that it brings considerable benefits. Especially children and the elderly. After all, experienced housewives know how much jelly hardens, 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 first become stronger, and the second - mobile. Yes, and for fractures, many doctors recommend adding jellied meat and jelly to your diet so that the bones grow together faster.

If the jelly is made with natural juice or withfruit, it also acts as a source of vitamins, which is also quite useful.

Alas, it can also be harmful, especially if consumed in excess. However, here one jelly is different for another. Homemade, prepared using the base, berries from the cottage and homemade juice, brings only benefits. But store-bought bags advertised as quick-cooking jelly often contain harmful substances. It can be various flavorings, sweeteners and dyes. Some do not cause the slightest harm to human he alth. 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's not for nothing that many housewives prefer to spend their time and prepare a home-made, organic product.

Different jelly bases

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 is usually not included in the vegetarian menu. But it is suitable for making not only jelly, but also aspic, puddings, and some sauces. It is the most common thickener and can be purchased at any grocery store. But the jelly made from it will melt rather quickly when the ambient temperature rises.

Agar-agar is more suitablevegetarians, as the basis for its manufacture is algae. It costs more than gelatin, but dishes prepared from it can withstand heat and not melt without harm to themselves. It has no smell and taste, which makes it a good choice for making 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, 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 medicines 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 and softens. Here it is very important to observe the proportion of water and thickener. Otherwise, you can get too hard jelly, more like old marmalade, or, conversely, liquid water that does not want to freeze in the refrigerator.

While the base is ready, decide what other products you will use. The choice is quite large. You can take any juice, dilute jam in water, or even just use sweet water - the most budget option. For beauty and sophistication, you can add chopped fruit.

Put the prepared baseon fire and bring to a boil. Stir constantly so that the gelatin or pectin dissolves without residue. Then pour in the juice or fruit drink in a thin stream and immediately remove from heat. Allow to cool slightly and pour into glasses or any other molds. You can add pieces of fruit to them, as mentioned above.

If you are expecting 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 will have to pour the jelly into the mold several times, cool it in the refrigerator until it hardens, and then pour the second layer. Different colors and flavors will pleasantly surprise even the most demanding critic.

How fast it sets

It is very important to know how much jelly freezes in the refrigerator so as not to make mistakes when cooking.

In general, it depends on the thickener concentration. But usually properly prepared jelly hardens in 40-60 minutes. However, it is better to make it in advance and leave it in the refrigerator overnight. Then it will grab for sure, and you will serve a beautiful and tasty delicacy to the table that will delight everyone who eats it.

But you shouldn't put it in the freezer. Frozen jelly is unlikely to please guests. Well, except for those who like jelly popsicles.

Which fruit to choose?

Some housewives, deciding to surprise their loved ones, decorate the delicacy with a variety of fruits, including exotic ones. Of course, they are surprised and even upset when the jelly is notsolidified overnight, remaining liquid. But they know exactly how long the jelly freezes in the refrigerator, and they can't be wrong!

Found in this situation? Remember - did you add kiwi to the jelly? This is a serious mistake. Substances contained in fruits prevent thickening. Therefore, you should not use them - it is better to give preference to ordinary apples, bananas, oranges or any berries.

Conclusion

This concludes our article. Now you know more about your favorite delicacy, learned how much jelly freezes, how to cook it properly. And at the same time we found out which fruits would be a good addition to the delicacy, and which ones would not. Therefore, you can easily pass for an experienced culinary specialist.