Fruity Juicy Jelly Pots | Slimming Eats Recipes (2024)

FAQs

What is the ratio of juice to sugar for jelly? ›

Cooking Test: Measure ⅓ cup of juice and ¼ cup of sugar into a small saucepan. Heat slowly, stirring constantly until all the sugar is dissolved. Bring the mixture to a boil and boil rapidly until it gives the sheeting test. Pour the jelly into a clean, hot jelly glass or a small bowl and let it cool.

Ingredients. Substances essential for fruit jelly making are fruit flavor, pectin, sugar, acid and water. A pectin gel or jelly forms when a suitable concentration of pectin, sugar, acid, and water is achieved.

To make raspberry jelly, combine 5 1/2 pounds fresh berries (strained into 3 1/2 cups juice), ½ cup of water, 2 ½ cups sugar and ½ cup lemon juice. Bring to a boil, then reduce to low heat and simmer the liquid for 8-12 minutes until thickened, stirring constantly.

Jelly is made from fruit juice; the product is clear and firm enough to hold its shape when turned out of the container. Jam, made from crushed or ground fruit, tends to hold its shape but generally is less firm than jelly. Preserves are whole small fruits or pieces of large fruits cooked in a syrup until clear.

Jams and jellies are both soft, sweet spreads made from fruit, sugar and pectin. The main difference between jam and jelly is that jam is made with fruit whereas jelly is made with fruit juice.

When making jams, jellies and preserves from fruits that contain natural pectin, it's not necessary to add additional pectin. These products are cooked to the desired consistency.

Jellies are produced by extracting the juice from fruits and then adding sugar and lemon juice (or another acid), while pectin is added to help it solidify. Unlike jams, jellies are known for their heightened sweetness, which is achieved by cooking the fruit over low heat for an extended period.

For best results microwave. Cut the jelly into cubes and place in a microwaveable bowl, add 100ml of water and heat at 750W for 1 minute. Stir until completely dissolved and then make up to 570ml (1 pint) with cold water. Alternatively, place jelly cubes in a bowl and add 285ml of boiling water, stir until dissolved.

How do you put fruit in jelly without it sinking? ›

To prevent the fruit from settling at the bottom, put the jello in the fridge to thicken up first. Then, add your fruit pieces to the partially-set jello.

Boil fruit and water:

Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes.

Cool the gelatin mixture before folding in the fruit.

In order to suspend fruit in the gelatin, the gelatin needs to be almost set and quite thick. The easiest and fastest route to the right texture for setting fruit is to chill your gelatin mixture over an ice bath.