How not to make jelly: because of these mistakes, it does not freeze

Jelly desserts are relevant at any time of the year. Especially in spring and summer, when there are many different berries and fruits. In winter, it can be a delicate dairy base. But often there is a problem when the mass just does not solidify and spreads. This phenomenon has several reasons.

The editors of FoodOboz will tell you about the most common mistakes that are made when making jelly. If you want your dessert to be really tasty - never do that.

No need to increase the amount of gelatin

You do not need to increase the amount of gelatin in order for your jelly to set. This will simply make the product rubbery. You just need to remember the correct proportions. At the rate of 20 grams per 1 liter of liquid, the jelly is not very stable and soft. If you add 50-60 grams of gelatin to the same volume of liquid - the dessert can be cut with a knife.

Do not pour gelatin into the liquid

It is very important to pour gelatin with water, not the other way around. Otherwise, there is a risk of the formation of lumps, and such a mass is sure not to solidify.

Don't boil gelatin.

Gelatin should be heated, not boiled. Active boiling will destroy the texture of the product and will not solidify.

Do not cut the fruit for the dessert into very large pieces.

If the fruit you pour gelatin over is too large, the mass will not coat it completely and you will get gaps.

Do not put the ready jelly in the freezer

The gelatin structure breaks down during freezing and simply spreads out. It is best to keep the product in the refrigerator and take it out just before serving.

Do not use these fruits

If you make your dessert based on kiwi, figs, or pineapple - the jelly will not solidify, because these fruits contain specific enzymes that prevent this process.

Also on OBOZREVATEL, you can read the recipes:

• Strawberry jelly
• Milk Jelly
• Yogurt jelly