Saturday, August 17, 2013

This jelly recipe is using fruit juice and not the ready to use jelly mix. I really loved the outcome of this jelly and I will be trying to make this with a variety of fruit juices. Try this and you will never switch back to the ready to use jelly mix. I made apple and strawberry jelly as these were the 2 fruit juices I had handy. You can make with a single fruit juice or any combination of fruit juices of choice. Choose 100% fruit juice preferably without sugar and preservatives.





Here is the recipe..

Makes 5 Jelly moulds

Ingredients :
Apple juice - 250ml
Strawberry juice - 250ml
Unflavored Gelatin Powder - 3 Teaspoons (Substitute with Agar Agar, see note below)
Cold Water - 1/3 cup
Sugar as per taste (optional)
Apple - 1/2 grated for garnish

Method :
1. This jelly is made in two stages as it uses two separate fruit juices making two separate jelly layers. You can set the jelly in a serving bowl or in dessert moulds.
2. Take 1/6 cup (40ml) water in a small bowl. Sprinkle 1.5 Teaspoons of unflavored gelatin powder over the cold water. Keep it aside for 5 minutes till the gelatin swells up and becomes spongy.




3. In the meantime, pour the apple juice in a saucepan and heat it over low flame. It should not boil. Add sugar if using juice without sugar. Stir the sugar to dissolve
4. Add the gelatin to hot juice and stir well till it has completely dissolved. Again do not boil.
5. Take it off heat and let it cool down.




6. Pour into serving bowls or moulds and refrigerate for 3-4 hours until set.




7. Prepare the strawberry jelly using strawberry juice and unflavored gelatin by repeating steps 2-5.




8. Once it completely cools down, pour it over the set apply juice jelly and refrigerate again for 3-4 hours or till set.
9. When ready to serve, you can garnish with chopped apple or strawberry or even whipped cream.




Enjoy fruit juice jelly.


Halal gelatin is not available in several countries due to which muslims do not prepare several yummy desserts that call for gelatin. The same is the case with vegetarians who do not consume gelatin.

You can now prepare those desserts by substituting with agar agar also known as china grass which is vegetarian. 

Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin when substituting like for like (that is powdered for powdered, etc).

[1] One tablespoon of powdered agar agar can be used in place of one tablespoon of powdered gelatin.

[2]The granulated form of agar agar is twice as strong as the flaked form, while the powdered form is three times as strong.

[3]Follow the instructions for activating agar agar with great care. It does not set at the same temperatures as gelatin, hence people tend to assume it doesn't work. However, it does, provided it is handled correctly. For example, agar agar requires a rapid boil and not a mere simmer in order to activate when added to a recipe requiring heating.

[4]And, agar agar gels at room temperature when gelatin requires chilling.

[5]Soak agar agar first for 10 minutes in the liquid it is to be cooked in. This makes it easier to dissolve.

Recipe adapted from www.joyofbaking.com

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2 comments:

  1. Thanks for the juice recipe Ive added it to my favourite list of juices to try. Iv just got to get to the fruit and veg store to stock up on some lovely fresh produce to use on my new juicer :) 
    Vitamix

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  2. Thank you for the recipe! In last time, since we bought the rice cooker, I have time to cooking experiments. It is a very convenient way to cook. The rice cooker is cooking faster. you can check it out here

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