Fruit jelly, a vibrant and refreshing treat, is the perfect embodiment of summer's sweet bounty. Imagine the sun-drenched flavors of ripe berries, juicy citrus fruits, or perhaps a medley of exotic tropical fruits, all captured in a shimmering, jewel-toned jelly. This versatile dessert is not only delicious but also incredibly adaptable, allowing you to experiment with different fruits and flavors to create your signature masterpiece. Whether enjoyed on its own, paired with yogurt, or used as a delightful topping for cakes and pastries, fruit jelly adds a touch of elegance and fruity zest to any occasion.
This simple yet elegant recipe allows even novice cooks to achieve professional-looking results. From selecting the perfect fruit to mastering the gelling process, we'll guide you step-by-step through the creation of a perfectly set, deliciously fruity jelly that will impress your family and friends. Let's delve into the detailed instructions and begin crafting your own summery fruit jelly sensation.
Tools Needed
- Pot
- Mold
- Spoon
- Bowl
Ingredients
- Dragon fruit
- Mango
- Kiwi
- Strawberry
- Fresh milk: 450ml
- Condensed milk: 100g
- Agar powder: 25g
- Sugar: 150g
- Water: 1.6 liters
- Salt: a pinch
Step-by-Step Instructions
Step 1. Prepare the Jelly Mixtures
- Mix sugar and agar powder together. Add a pinch of salt.
- Soak the agar powder in water for a while (optional but recommended).
- In a pot, combine fresh milk, condensed milk, and 2-2.5 scoops of the sugar-agar mixture (adjust for desired firmness).
- In a separate pot, combine the remaining water and the rest of the sugar-agar mixture. If desired, add dragon fruit peels for pink color.
- Cook both mixtures on medium heat, stirring frequently to prevent lumps, until the agar dissolves and the mixture thickens. This takes about 10-20 minutes for the milk jelly and 20-22 minutes for the other jelly.
Step 2. Prepare the Fruit and Create Layers
- Peel and wash the fruits.
- Remove dragon fruit peels from the pink jelly mixture after cooking.
- start with a layer of the colored jelly, add fruit pieces, then add a layer of the white milk jelly. Repeat until the mold is full. Allow each layer to set slightly (3-4 minutes) before adding the next.
Step 3. Set and Chill
- Refrigerate for at least 3-4 hours to allow the jelly to fully set.
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Tips
- Using coconut water instead of filtered water is recommended for a better taste.
- Adjust the amount of sugar based on your preference.
- Allowing the sugar-agar mixture to rest for 30 minutes to 1 hour before cooking will prevent lumps and make a smoother jelly.
- Adding a little salt enhances the flavor of the jelly.
- The jelly can be stored in the refrigerator for 7-10 days.
Nutrition
- N/A
FAQs
1. Can I use frozen fruit to make fruit jelly?
Yes! Just make sure to thaw the fruit completely and drain off any excess liquid before using. Frozen fruit may result in a slightly less vibrant color.
2. How do I know if my jelly is properly set?
The jelly should jiggle slightly when you gently shake the container. If it's wobbly but not runny, it's set. If it's too runny, you may need to add more pectin or cook it longer.
3. What can I do if my jelly is too sweet?
You can balance the sweetness by adding a squeeze of lemon or lime juice, or a pinch of citric acid. Next time, try reducing the amount of sugar you use.
This refreshing fruit jelly recipe is a perfect way to enjoy the vibrant flavors of summer. With its simple steps and delicious results, it's sure to become a new favorite treat for you and your loved ones. So go ahead, gather your favorite fruits and create a batch of this delightful summer confection!