Fruit jelly
Recipe Ingredients
- 5-6 mandarins
- canned fruits (plums, pineapples, peaches)
- 5.5 oz sugar
- 1 oz gelatin
- lemon acid (at the tip of a knife)
Preparation
Soak gelatin in cold boiled water for 1 hour.
Peel mandarins, separate them into sections, remove films.
Add water to the syrup from the plum compote, so you will have 17 oz. Add sugar, lemon acid, bring to a boil and boil for 5 minutes. Then cool to 86-104 F.
Place fruits in molds. Place mandarins on the bottom.
Then place, cut into pieces, plums, pineapples and peaches.
Add swollen gelatin to the cooled plum syrup, place on heat and bring to a boil, but do not keep boiling.
Add the syrup to the fruits, so it would cover only fruits. Refrigerate, so jelly solidifies well. It is done, so when the jelly is flipped, fruits would be on top.
When fruits solidify, add the rest of jelly and refrigerate. Remove the finished jelly from the mold by dipping them in hot water for several seconds.
Bon appétit!
