Fruit jelly

Ingredients for Fruit jelly

Instructions for Fruit jelly

To prepare the Fruit jelly recipe, please follow these instructions:

Com 3 cups fruit juice and sugar in a pan and warm it up slowly until sugar dissolves. Put husblasen in cold water, wring and dissolve in the warm juice under husblasen around. Remember that the juice must not boil, when husblasen has come in, because this so not stiffens.

Pour the hot juice into a measuring cup containing 3 dl cold juice and mix it well before it is accepted in a form. Let it cool completely and then the style in a refrigerator for several hours, until the gel is stiff.

When the gel must out, loosen the edges with a knife. Dip the mold in a bowl with hot water 1-2 seconds. Put a koldtskyllet dish over and hold on tight for the form and the dish with both hands. Turn the gel out by shaking it.

Tips:
In addition to using fruit juice can also make fruit jelly with sweet wine or sweetened lemon juice or the chilled juices from cooked fruit. Fresh pineapple and kiwi fruit contains an enzyme that breaks down the stiffened ability in isinglass. If you want to use pineapple juice to a jelly, it must be cooked in 3 minutes first.