By EasyHow
How to make jelly jam
Jelly has long been considered a highly nutritious and healthy drink and not only in Russia but also many European countries. Fruit jellies occupy the first place among all types of the number of vitamins and organic acids. It can be prepared not only from fresh berries and fruits, but also of jam or jam.
You will need
- 1 liter of water
- 2 tbsp potato starch
- 2 tbsp sugar
- ¼ Tsp citric acid
Instruction
Spread
the jam in a saucepan with three cups of hot water (750 ml) and put on fire.
When diluted jam comes to a boil, strain it, and wipe the remains through a sieve.
Add in a saucepan the sugar, citric acid and again bring to a boil.
Dissolve the potato starch in a glass of cold water (250 ml) and pour in the syrup in a thin stream, stirring constantly.
Remove the pan from
the jelly from the stove once it boils. Pour into portions and refrigerate.
Note
Dissolve the starch in cold water, while the syrup cooks, because after a while it will start to Deposit on the bottom. Diluted potato starch, strain through a fine sieve, this will also help prevent lumps in the pudding.
Citric acid in the jelly is added to preserve color and enhance flavor. Before adding in the syrup it is better to dilute a small amount of cold boiled water.
Useful advice
In this recipe the proportions are presented for preparing a pudding of medium thickness. If you increase or, conversely, reduce to one tablespoon quantity of potato starch, we get, respectively, a thick liquid or jelly. Before you pour thick jelly on portions of the molds, rinse them with cold water, then after cooling the jelly jam will easily separate from the walls.
Unlike the thick jelly, liquid drink can be served not only chilled but hot. So after cooling on the surface of the jelly jam has not appeared film, sprinkle it on top of a small amount of sugar.
