Juice Jelly with Gelatin
You can use any juice you like, and add sugar to taste. If you're using sheet (leaf) gelatin, the method is a little different: use the same amount by weight and soak it in a little water. In a saucepan, combine the drinking water (250 ml) and the juice (500 ml) and heat until it just reaches a boil — but don't let it boil. As soon as the juice starts to bubble, take the pan off the heat. Lift the gelatin out of the water and squeeze it gently. Add it to the saucepan of hot juice and stir until the gelatin is fully dissolved. Then pour the mixture into dessert cups and refrigerate.
Cooking method
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Step 1:
Get the ingredients ready. To make juice jelly with gelatin, you'll need: any fruit or berry juice (freshly squeezed or store-bought, with or without pulp), drinking water, and gelatin.
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Step 2:
Cover the gelatin with water and let it swell for 40 minutes. I'm using powdered gelatin.
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Step 3:
Pour the swollen gelatin into a saucepan and warm it over low heat, stirring, until every grain has dissolved.
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Step 4:
Pour the hot gelatin into the juice and stir well until smooth.
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Step 5:
Pour the juice-and-gelatin mixture into dessert cups or glasses and refrigerate until fully set. Enjoy!
- I used store-bought orange juice. It was sweet enough, so I didn't add any extra sugar. Thanks to the water in it, the finished jelly turned out less sweet but nicely refreshing.
- If your juice is freshly squeezed, it's probably best to add some sugar so it doesn't come out too tart. Start with 2 level tablespoons, then add a little more if you'd like it sweeter. Still, don't add too much — going easy on the sugar is healthier, and too much would mask the taste of the fresh fruit.
- You can make jelly with different juices — orange and cherry, for example. Just divide the hot gelatin mixture in half and stir it into two separate bowls of juice. For a marbled look, pour one juice into the cups, then carefully add the second on top so the layers blend. If you want distinct layers instead, pour in the first layer and chill it for 30 minutes, then carefully pour on the second layer and return it to the refrigerator until fully set.
Caloric content of the products possible in the composition of the dish
- Gelatin - 355 kcal/100g
- Juice - 36 kcal/100g
- Water - 0 kcal/100g
