Как добавить желатин в жидкое варенье. Желе из варенья. Готовим варенье с желатином

Из слив получается очень насыщенное и вкусное густое повидло или джем с пикантной кислинкой, ведь эти фрукты сами по себе хорошо желируют, в избытке содержа природный пектин. Однако, этого вещества явно недостаточно для того, чтобы сварить конфитюр в домашних условиях, в результате чего, собственно, и возникает вопрос о том, как добавлять желатин в варенье из слив. Способов, как приготовить варенье с желатином, существует несколько, однако многие хозяйки либо неправильно это делают, либо, вообще, отказываются от данной затеи, считая эту добавку не очень полезной для здоровья. Между тем, желатин имеет огромное количество полезных свойств для человеческого организма, способствуя укреплению волос, ногтей и костной ткани, включая зубы, поэтому употреблять его в пищу можно и даже нужно.

Что касается способа приготовления такого варенья, то некоторые хозяйки предпочитают уваривать перетертые фрукты с двойной порцией сахара в течение длительного времени, чтобы в итоге оно застывало без помощи желатина, не учитывая, что данный подход убивает вкус слив и все содержащиеся в них витамины. Самый щадящий способ варки конфитюра в домашних условиях предполагает введение в варенье в начальном процессе варки специального средства именуемого «Желфикс 2+1». Эта чудо-добавка позволяет желировать фрукты с минимальным использованием сахара (в данном случае речь идет о пропорции 2 к 1, когда на две части слив используется одна часть сахарного песка), что, несомненно, очень полезно для здоровья. При желании можно использовать еще более диетический вариант желейного варенья из слив, используя «Желфикс 3+1», учитывая, что он подходит только для очень сладких спелых фруктов.

Приверженцам более консервативных методов изготовления домашних заготовок можно порекомендовать добавлять в варенье обычный желатин в гранулах. Способов, как добавить желатин в варенье из сливы, на самом деле немного и всё сводится к тому, чтобы отжать из фруктов небольшое количество сока, которое необходимо нагреть до кипения (но не кипятить!) и ввести в него 15 граммов, заранее замоченного в 50 граммах воды, желатина (время набухания гранул обычно не превышает 10 минут). Весь фокус заключается в том, что варенье варят на среднем огне до полного растворения сахара, а сок вместе с желатином вводят в самом конце — буквально за минуту до выключения огня, продолжая тщательно размешивать фруктовую массу деревянной ложкой. Такой прием позволяет по максимуму сохранять все витамины и полезные вещества, содержащиеся в ягодах, значительным образом улучшая вкусовые качества сливового конфитюра.

Полученное желе еще в горячем виде разливают по заранее подготовленным банкам (стерилизация паром), не забывая добавлять целые дольки фруктов, которые только украсят и без того замечательный конфитюр. Хранить варенье из слив с желатином лучше всего в холодильнике, помня о том, что его консистенция отлично подойдет для приготовления вкусных бутербродов и тостов. Кроме того, его можно подавать вместо меда к сырной тарелке вместе с ореховым ассорти, инжиром и белым виноградом. «Крепость» сливового желе легко увеличить или, напротив, уменьшить, меняя количество используемого желатина в ту или иную сторону. При желании, можно заменить его пектином, который продается в аптеках и продуктовых лавках в виде гранул или порошка более мелкого помола. Способ добавления данного вещества может меняться в зависимости от формы выпуска, поэтому перед применением рекомендуется ознакомиться с инструкцией, приведенной на упаковке.

КАК ПРАВИЛЬНО РАЗВЕСТИ ЖЕЛАТИН?

«Желатин — это клей животного происхождения. … Не имеет запаха, цвета, вкуса. Это прозрачная субстанция. Имеет обозначение Е441. Продается в пакетиках в виде порошка.

Существует два вида: А и В.» …

«Но свойства обоих типов одинаковы.

Желатин используется при приготовлении различных блюд: холодец, вторые блюда, крем, желе, украшения для тортов, пирогов.

Развести желатин просто: растворить в холодной воде, далее долить жидкости до нужного объема, подогреть.

Также очень важно помнить :

1. Важно соблюдать пропорции, иначе может получиться резиновое изделие. 20 грамм желатина + литр воды = «дрожащее желе»; 40-60 грамм желатина + 1 литр воды = желе, которое режется ножом;

2. Нельзя желатин кипятить. В противном случае он не загустеет;

3. Фрукты в рецепте мелко режутся, потому что по крупно нарезанным свежим фруктам желатин скользит;

4. Нельзя остужать желатиновую смесь в морозилке, она закристаллизуется;

5. Срок годности имеет важного значения — просроченный желатин может испортить всё блюдо.

Приготовление желе .

Самое простое и легкое желе можно приготовить из варенья, сиропа, сока или свежих ягод. 15 гр желатина на один час замочите в 0,5 стакана воды.

Прибавить 1,5 стакана сока на ваш выбор, подогретого предварительно до 60 градусов.

Разлить желе по формочкам и в холодильник до застывания.

Остается только достать и вынуть из формочек, опустив их на минутку в горячую воду. Только вода не должна задевать желе.

Приготовление холодца.

На один стакан куриного бульона развести 1 столовую ложку желатина на 40 минут. Добавить три стакана бульона и на медленный огонь до полного растворения. Далее следовать основному рецепту.

Приготовление крема для торта.

Развести желатин в стакане сливок на 2 часа.

Смесь на водяную баню на 10 минут непрерывно помешивая. Остудить и смешать с основным кремом.

Промазать торт кремом и поставить остужаться в холодильник часа на 4.

Блюда с использованием желатина очень вкусны, интересны, кроме того полезны, так как желатин витамины, аминокислоты, улучшает свертываемость крови.»

Варенье с желатином позволит нам получить более густой конечный продукт за более короткое время. Нам не нужно будет часами уваривать ягоду, чтобы получить густое варенье.

Кроме того, в зависимости от количества желатина, который мы будем использовать, мы можем получить варенье разной плотности и консистенции. Так, увеличив количество желатина, мы получим желе.

В данном случае мы готовим варенье умеренной вязкости.

Готовить варенье с желатином можно из любых сочных ягод. Я сегодня делаю варенье из черники, ранее я уже делилась своим рецептом .

Чернику переберем, промоем и засыпем сахаром. Дадим постоять, пока ягода не даст сок. Далее поставим варенье на маленький огонь и начнем варить, постоянно помешивая. Варим минут 10.

90000 How to Use Gelatin or Jello Instead of Pectin to Make Jam and Jelly — Survival Freedom 90001 90002 I normally do not use gelatin or jello as a thickener in making jam or other homemade fruit products. However, I do know many people that do all the time. This article will tell you how to do it. 90003 90002 90005 To make jam or jelly using gelatin or jello, you must switch up the timing on when the thickener is added. While you add pectin before the fruit and sugar have been cooked, gelatin or jello must be added afterward.90006 90003 90002 Now let’s discuss exactly how to make jelly or jam using either gelatin or jello. 90003 90010 90005 How To Use Gelatin Powder and Jello Used as Thickeners 90006 90013 90014 Gelatin 90015 90002 Gelatin is the only protein that has the capability of thickening liquids. After you roast meat, check the juices at the bottom of the pan. The slightly thick and sticky drippings in the pan that make such delicious sauces are a result of the collagen, the ingredient that is used to make gelatin.90003 90002 When those drippings cool, they form a thick gel. It’s the same with the powdered gelatin you buy in a package. Once the gelatin is dissolved in water and is heated, a slightly thickened liquid is the result. When that liquid is allowed to cool, it is transformed by the collagen into a soft gel. Gelatin can be used to thicken gravies, sauces, jam, and many other types of food, and is used in making ice cream, marshmallows, cake frostings, and gummy candies. 90003 90020 90005 Recipe for Refrigerator Jam Using Gelatin as a Thickener: 90006 90023 90024 90025 5 cups prepared Strawberries (washed, trimmed, and chopped) 90026 90025 1-1 / 2 cups Sugar or a substitute like 6 tablespoons Honey 90026 90025 1 tablespoon Lemon Juice 90026 90025 1 teaspoon Vanilla Extract 90026 90025 3 teaspoons Unflavored Gelatin 90026 90035 90036 90025 Place strawberries, sugar and lemon juice in a Dutch oven or other pot (Click the link to see which I recommend), and bring to a boil, stirring constantly.90026 90025 Reduce heat, and cook over medium heat for 15 minutes, stirring frequently and skimming off foam. 90026 90025 Add vanilla and use a potato masher to mash the fruit to desired consistency. 90026 90025 Remove from heat and stir in powdered gelatin, whisking until completely dissolved. 90026 90025 Pour into prepared jars, wipe jar rims and affix lids, and set on a towel to cool. Make sure you use high-quality jars, like the type I recommend. 90026 90025 Once the jam has cooled completely, place in the refrigerator, ready to use.90026 90025 This jam will keep in the refrigerator for up to 4 months. 90026 90051 90002 90005 Important Note: 90006 Keep in mind that boiling gelatin for too long will weaken its gelling ability, so be sure to add the gelatin or jello after the other ingredients have been boiled. If it does not set properly, you can not reboil it. Even though gelatin and jello work great in refrigerator jam, avoid using either in freezer jam as freezing causes the liquid to separate from the gel when it is thawed.90003 90056 90002 You may also be interested in our essential list of jam and jelly making tools. 90003 90059 90014 Jello 90015 90002 When using jello in making jam, you not only have the benefit of its thickening capability, you also add the flavor of the jello that you use to enhance your jam. To make jam using jello, combine fruit, sugar, and water and boil the designated time specified in the recipe, then remove from heat and stir in the jello. Boiling gelatin for too long will weaken its gelling ability.If it does not set properly, you can not reboil it. Also, avoid using jello in freezer jam as freezing causes the liquid to separate from the gel when it is thawed. 90003 90020 90005 Recipe for Refrigerator Jam Using Jello as a Thickener: 90006 90023 90024 90025 5 cups prepared Strawberries (washed, trimmed, and chopped) 90026 90025 3 cups Sugar 90026 90025 1 teaspoon Lemon Juice 90026 90025 1 3-ounce package Strawberry Jello (or 5 tablespoons of Chia Seeds) 90026 90035 90036 90025 Place strawberries, sugar and lemon juice in a Dutch oven or other pot (not aluminum), and bring to a boil over medium heat, stirring constantly.90026 90025 Reduce heat, and cook over medium heat for 15 minutes, stirring frequently and skimming off foam. Use a potato masher to mash the fruit while it is cooking. 90026 90025 Remove from heat and stir in powdered jello, continuing to stir until completely dissolved. 90026 90025 Pour into prepared jars, wipe jar rims and affix lids, and set on a towel to cool. 90026 90025 Once the jam has cooled completely, place in the refrigerator, ready to use. 90026 90025 This jam will keep in the refrigerator for up to 4 months.90026 90051 90010 90005 What Exactly Is Gelatin Powder? 90006 90013 90002 Gelatin powder is a processed structural protein that comes from the bones and hides of cows and pigs. The parts are boiled to extract collagen, which is filtered, dried, and processed to make the powder. After all the processing, the gelatin is no longer labeled as an animal or meat product, but collagen is an animal by-product, unlike the other thickeners which are plant-based. 90003 90002 Gelatin is used for the treatment of certain medical conditions, including arthritis and osteoporosis, and to strengthen bones and nails, and to improve hair quality.Plain gelatin powder is clear and tasteless and is readily available for the many different recipes that call for gelatin. The collagen in gelatin has the elasticity that allows it to be used as a thickener. It transforms fruit juice into gummy bears and jello into a jiggly dessert that we all know and love. 90003 90002 90005 Interesting Fact: 90006 Other versions of gelatin powder that are available include kosher gelatin which is extracted from fish bones and beef skin instead of the hides of cows and pigs, and a vegetarian version of gelatin called agar is extracted from seaweed.90003 90010 90005 What Exactly Is Jello Made Of? 90006 90013 90002 The main ingredient in jello is gelatin powder. When other ingredients including sweetener, preservative, artificial color, and artificial flavor are added to the gelatin, along with adipic acid to make it tart, gelatin becomes the jello that is more familiar to us. Both products, plain gelatin powder and jello, can be used in making jam and preserves and many other products that require thickeners. 90003 90014 90005 How Is Jello Used to Add Flavor? 90006 90015 90002 Jello comes in 22 different fruit flavors, and when added to any recipe, those flavors become a part of that recipe.Natural and artificial flavorings are used to create the jello flavors, and when added to jam, there is an almost unlimited number of flavor combinations you can make. Some of those combinations include strawberry fig, strawberry rhubarb, strawberry apricot, and cranberry orange. 90003 90010 90005 Can Jam and Jelly Be Made Without Using A Thickener? 90006 90013 90002 Jelly, jam, and preserves can be made without a thickener by using fruit that is high in naturally occurring pectin, such as apples and grapes, and by cooking longer.You will need to use a jelly or candy thermometer and cook to a certain temperature, depending on the altitude where the jelly is being made. Or, you can make jam and jelly by using an alternative thickener such as chia seeds, cornstarch, gelatin powder, jello, pectin, or tapioca as a thickener. 90003 90010 90005 List of Thickeners for Jam and Jelly 90006 90013 90002 Other thickeners that can be used instead of pectin include chia seeds, cornstarch, gelatin powder, jello, and tapioca.Here is a bit more info on each type: 90003 90024 90025 90005 Chia Seeds 90006 — Chia seeds come from a desert plant grown in Mexico and have been around since the Mayan and Aztec cultures. They are an unprocessed, whole-grain food, and one ounce (about 2 tablespoons) contains 139 calories, with 4 grams of protein, 9 grams of fat, 12 grams of carbohydrates, and 11 grams of fiber, plus vitamins and minerals. Chia Seeds will not set as fast or firm, but are considered a «superfood» and contain protein, omega 3’s, vitamins, minerals, and antioxidants.While they do contain phytic acid that blocks the absorption of certain nutrients, if used in moderation, this should not be a problem. 90026 90025 90005 Cornstarch 90006 — Cornstarch is extracted from corn, as the name suggests, and is another natural thickener to use in many different recipes, including jam and jelly. Cornstarch contains 107 calories per ounce, 25.6 grams of carbohydrates, and 2.5 mg. of sodium. It also contains a small amount of protein and some magnesium, phosphorus, iron, and potassium.90026 90025 90005 Gelatin 90006 — Collagen is extracted from the bones and hides of cows and pigs and processed to make gelatin powder which is used to thicken many products including gummy bears. It can also be used to thicken jam and other fruit products. Unsweetened gelatin powder contains 94 calories per packet and is high in protein. 90026 90025 90005 Jello 90006 — The main ingredient in jello is gelatin powder which adds the thickening agent. Just keep in mind as you add jello to a batch of jam that you are adding 320 calories, 400 mg of sodium, 76 grams of carbs, 76 grams of sugars, and 8 grams of protein to your batch of jam.However, you can use the sugar-free version which only adds 40 calories, 220 mg of sodium, and no carbs or sugars. But keep in mind that with the sugar-free version, you are adding aspartame. I personally would rather add more sugar than aspartame, and will not add any kind of artificial sweetener to my jam. 90026 90025 90005 Pectin 90006 — Pectin is a carbohydrate found of most types of fruit but in different amounts. The pectin used in making jam and jelly is extracted mainly from apples, cherries, concord grapes, and some citrus fruits, all of which are high in naturally-occurring pectin.Pectin contains 167 calories per prepackaged 1.75-ounce box, is high in fiber and carbohydrates, and contains some sodium. Here is my favorite pectin brand, in case you were wondering. It’s by far the best I’ve ever used. 90026 90025 90005 Tapioca 90006 — Tapioca is one of the better options for toddlers as it is extracted from cassava tubers, so it is also a natural carbohydrate. And, because tapioca has no common allergens, is easily digested and cholesterol-free, contains fiber, iron, manganese, calcium, and vitamin B, and is low in sodium, it should be a healthy product to use in your jam and jelly.But keep in mind, tapioca is also high in carbs and calories. 90026 90035 90010 90005 About The Various Thickener Types 90006 90013 90002 There are many different recipes and ingredients that can be used in making jam and jelly. There are also many thickeners that can be used, including gelatin powder and jello. Here are my recommendations for six different thickeners and how to use them. 90003 90014 90005 1. Chia Seeds 90006 90015 90024 90025 For Jelly: I would not recommend using chia seeds as a thickener for jelly.The result would not be a clear liquid and the chia seeds would not be sufficient to form a gel. 90026 90025 For Jam: Use chia seeds in refrigerator jam as a healthy alternative thickener. If you would prefer not to have the whole seeds in your jam, blend the jam before pouring it into the jars. You can use the refrigerator jam for jello shown above. 90026 90035 90014 90005 2. Cornstarch 90006 90015 90024 90025 For Jelly: Thickening jelly with cornstarch might be possible, but to add enough to get a good gel might change the taste of your jelly.90026 90025 For Jam: Cornstarch can be substituted for pectin in any jam recipe as heat activates the gelling process in cornstarch, but stir it constantly as it burns easily. Use 2 tablespoons of cornstarch for every 4 cups of fruit. 90026 90035 90014 90005 3. Gelatin 90006 90015 90024 90025 For Jelly: I would not recommend using gelatin to thicken jelly because using such a large amount of liquid would prevent the jello from gelling. 90026 90025 For Jam: I would only use gelatin as a thickener for jam if you are making a small batch of refrigerator jam.The regular jam recipe that requires a boiling water bath would cause the thickening agent in gelatin to fail because of the excessive heat process. Try the recipe shown above for refrigerator jam. 90026 90035 90014 90005 4. Jello 90006 90015 90024 90025 For Jelly: There is a recipe out there for jello jelly which uses the jello for flavor. Pectin is used as the thickener, and other ingredients are water, vinegar, and sugar. The jello is not used as a thickener in this recipe. 90026 90025 For Jam: Jello makes a great thickener for jam as you are working with the fruit and not just fruit juice.The flavor in jello will add a whole new dimension to your jam. A recommended refrigerator jam recipe using jello is posted above for your convenience. 90026 90035 90014 90005 5. Pectin 90006 90015 90024 90025 For Jelly: Pectin is the best thickener to use for jelly because of high temperatures used in the jelly-making process, because pectin is a naturally-occurring product found in fruit, and because it is easier to consistently get a good set to your jelly by using pectin since you are using only juice and sugar.I would not recommend using any other thickener than pectin for jelly. 90026 90025 For Jam: The best thickener to use for jam which requires a boiling water bath process is pectin. 90026 90035 90014 90005 6. Tapioca 90006 90015 90024 90025 For Jelly: As with cornstarch, thickening jelly with tapioca might be possible, but would change the taste and texture of your jelly. 90026 90025 For Jam: Use 1 & 1/2 teaspoons of quick-cooking tapioca for 5 cups of fruit. Slowly bring fruit, sugar, lemon juice, and tapioca to a simmer and cook at a low simmer for approximately 45 minutes.Amounts of sugar and lemon juice will depend on the kind of fruit you are using. Check a recipe for those amounts needed. 90026 90035 90010 90005 Final Thoughts 90006 90013 90002 The traditional way of making jelly and jam includes using pectin as a thickener. Pectin is a carbohydrate found in fruit, the highest amount found in apples, grapes, cherries, and some citrus fruit. And though jelly is easier to make successfully by using fruit pectin, there are other ways to thicken jam and preserves.90003 90002 Preserves are generally made by putting the fruit and sugar in a pot without pectin or other thickener and cooking them slowly until they thicken. By adding the strawberry jello, the length of time they must be cooked can be shortened as the jello acts as a thickening agent, and the flavor of strawberries added to the figs greatly enhances the taste. Strawberry figs are considered a delicacy and are very easy to make! 90003 90002 Gather your kids or grandkids and your fresh fruit and make some refrigerator jam.Start with the fruit that is available to you. If you have more than one kind of fruit to use at any given time, mix them up for a new flavor. Using jello as your thickener, you can use a refrigerator jam recipe such as the one listed above and choose any flavor jello that you like. With 22 different flavors available to use, see what combinations you can create! I bet the kids can think of some fantastic creations! The sky is the limit! 90003 90010 Recommended Products 90013 90232 Photo courtesy of Smabs Sputzer via flickr.com 90233 .90000 How to Choose and Use Gelatin — Gelatin Science Basics 90001 90002 Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid? 90003 90002 Ever made a wobbly sweet, soft panna cotta that only just sets in the fridge? 90003 90002 Or made a shiny, thin mirror glaze to cover your cake? 90003 90002 You might not realize it, but despite the fact that they taste and look so different, that stock jelly and panna cotta have one big similarity: gelatin.Gelatin is what transforms these two liquids into a gel, making it a ‘gelling agent’. But it can be a finicky one if you do not use it right. 90003 90010 Where gelatin comes from 90011 90002 Gelatin is starts out as collagen which is one of the most common proteins in animals and fish (including humans). Beef, pork and fish are the most common materials used to make gelatin from their collagen. Skins and hides are particularly rich in collagen. 90003 90002 Collagen is made up of very large proteins, it does not dissolve well in water and is very tough.Collagen is the so called ‘connective tissue’ in meats. Meats with a lot of collagen are tough. The only way to make them delicate and fall apart is by cooking them for long periods of time or under high pressure, as you do when making a stew or pulled pork for instance. 90003 90002 Collagen does not behave at all like the gelatin in your smooth, delicate panna cotta. But by cooking it down in those meat cuts it does become soft and tender. What has happened during cooking is that the collagen has transformed into gelatin! It’s also the reason why the stock surrounding the meat may turn solid, into a gel, when you cool it down.The gelatin that has formed causes this. 90003 This mirror glaze contain gelatin as well! It helps make it so shiny. 90018 Transforming collagen into gelatin industrially 90019 90002 When you want to make large quantities of gelatin, you will not use those high quality pieces of meat such as a shoulder to make the gelatin. Instead, you use the hides, skins, etc. to make the gelatin. In its essence the process is the same as you do when you make gelatin from your pulled pork, but it involves several additional steps to get all that collagen converted into gelatin efficiently.90003 90002 The gelatin can not be extracted from the animals that easily. The raw materials need to be pre-treated first to get a hold of pure collagen that can then be transformed into gelatin. During this pre-treatment fats, minerals and other undesired components are removed. The manufacturers also treat the raw materials with acids or alkali and enyzmes to help ‘loosen up’ the collagen. The collagen starts breaking down somewhat already and becomes easier to extract. 90003 90002 Once the materials have been pre-treated they are heated.During this well controlled process the collagen proteins break down further into smaller components. A manufacturer has to control all these processes well to ensure they make a gelatin with the desired properties. If the collagen breaks down too much it will form glue and if it does not break down enough it will not form these flexible gels. 90003 90018 What is gelatin? 90019 90002 Collagen is a large complex protein. When you make gelatin, this protein is broken down into smaller pieces, called peptides.The protein is literally cut into pieces. By cutting the large protein into pieces its properties change significantly, it dissolves better in water for instance and it gets the ability to gel. 90003 90010 How does gelatin work? 90011 90002 The special thing about gelatin is that it can form very nice gels. These gels melt in the mouth and are pretty flexible and elastic. So how does gelatin forms those gels? 90003 90002 To make a gelatin gel you first have to dissolve the gelatin in warm water.Once you start cooling down the mixture the proteins will want to re-organize themselves. As a result they start forming structures, they will try rolling up again and interact amongst themselves. Three main types of interaction between the protein molecules make them hold their structure: 90003 90036 90037 Hydrogen bonds: these are bonds between OH-groups that point outwards of the proteins 90038 90037 Hydrophobic interactions: parts of the protein that do not prefer to sit in water but in fat are called hydrophobic.In water they will try to lie together. 90038 90037 Ionic interactins: parts of the proteins have a charge, this can be either positive or negative. Positive and negative attract and so stabilize each other. 90038 90043 90002 All these interactions have an important thing in common: they are not permanent, instead, they are reversible. Whenever you heat up a gelatin gel these bonds will let go again and you end up with a liquid again! 90003 90018 Why does it form a gel? 90019 90002 So why do these interactions result in the formation of a gel? You make a gel when you’ve trapped the liquid inside.The liquid can not move freely anymore and as a result the liquid transforms into something solid, a gel. This network of gelatin proteins is very good in holding onto those water molecules. They get trapped in between. 90003 90018 Other examples of a gel 90019 90002 There are a lot of other molecules that can form gels. Most of the gels though will not be as elastic and smooth as gelatin. Good examples are pectin (part of jam), agar agar (a common vegetarian alternative to gelatin) as well as a lot of starches.All of them are large complex molecules which can structure themselves well in a liquid, entrapping the liquid molecules in between. 90003 90010 Different types of gelatin 90011 90002 As we mentioned earlier in this post, the way a gelatin is manufactured will impact its final performance. There are a few things you can watch out for. 90003 90018 Source 90019 90002 Gelatin can be made from really any animal or fish part that contains a lot of collagen. However, in reality it is most commonly made from pig, beef or fish.Whether the gelatin is made from a young animal or an old one will influence how strong the final gelatin is. Also, fish gelatin in general makes for a weaker gel than the other two. 90003 90018 Bloom strength 90019 90002 The more gelatin you use for making a gel, the stronger and firmer the gel becomes. But the strength does not just depend on the concentration. Some gelatins are simply stronger than others. Manufacturers have a way of indicating this through the so called bloom strength (g).The bloom value is measured by pressing down on a gel of the gelatin and determining the weight that can be put on the gel before it breaks. Manufacturers use a standardized test to determine this. 90003 Just one example of gelatin: a powder form 90018 Sheet vs. powder 90019 90002 You will find gelatin in either powder or sheet format. Both types are gelatin and made in pretty much the same way, just the final steps will differ. Both can be used for the exact same applications. You will have to convert the quantities from one to the other, which can be a hassle.It is often best to just follow the instructions on the box since that will also take into account bloom strength (which is not always given on a pack!). 90003 90010 How to use gelatin 90011 90002 Since there are many different gelatins it is always wise to follow both as recipe as well as the instructions on the box to get the result you want. Luckily, there’s some standard steps you can always follow. 90003 90018 1. Hydrate gelatin 90019 90002 When you use gelatin you will notice that recipes will always tell you to soak the gelatin in room temperature, not warm, water.The gelatin you buy has been dried to make sure it stays good for a long period of time. Therefore, it needs some time to hydrate again, that is, to absorb the water. By soaking it in cold water first you ensure that everything hydrates before adding it to your product. Manufacturers of larger scale factories may add the gelatin directly into hot water, but they tend to have good mixers to ensure the particles are all broken up. 90003 90018 2. Do not boil gelatin 90019 90002 Once you have added the gelatin to your product you should not heat it too much anymore.Gelatin and even though it can withstand quite warm temperatures, it will break down over time if you keep it at those temperatures for too long. As a result, the proteins become too small to form proper gels. Therefore, if you need to cook / boil your product do it before you add the gelatin. 90003 90002 Once you finished heating the other ingredients you can add the hydrated gelatin. It is no problem to add it to a warm mixture. Actually, it will help the gelatin dissolve quickly and fully since it will only start forming a gel below approx.35C. 90003 90018 3. It takes time to firm up 90019 90002 Gelatin takes a while to form its gel structure. Most recipes will tell you wait a few hours. During this time the mixture might have to cool down and once cool the gelatin proteins need to organize themselves. Even after the gel is formed though it will continue to harden and firm up. If you leave your panna cotta in the fridge for a couple of days you will notice that it has hardened compared to the fresh one. Of course, it will not harden indefinitely and after some time the hardening levels off.90003 90018 4. Do not freeze gelatin gels 90019 90002 Gelatin gels are not very resistent to low frozen temperatures. The ice crystals that form in the freezer can break the gel structures and as a result, some water will seep out when you thaw them again. It just is not as strong anymore. Best to just store your gelatin snack in the fridge. 90003 Roasting marshmallows! Marshmallows contain gelatin as well. One of the reasons they soften when you roast them is that the gelatin structure loses some of its strength! 90010 Troubleshooting gelatin gels 90011 90002 Gelatin is a protein and for the gel to work it is important that the protein remains intact.As we discussed earlier, excessive heat can break down the gelatin and reduce the gel strength. But there is more that impacts gelatin gels. 90003 90018 Pineapple breaks down gelatin 90019 90002 Certain fruits (probably the most well known example is the pineapple) contain enzymes (proteases) which can break down proteins. Thus they can also break down gelatin, resulting in a weaker gel. 90003 90002 Enzymes can be deactivated by heat (enzymes are a type of protein as well). Therefore, you can use boiled pineapple, to make a pineapple jelly.90003 90018 Impact of other ingredients 90019 90002 Besides completely breaking down gelatin, other ingredients can also just interfere with the protein strands that form a gel. Acids and salts tend to weaken the gel whereas milk and sugar strengthen it. If you know you’ll be using a lot of either of these you might want to adjust the amount of gelatin in the recipe to make up for it. 90003 90018 Not happy? Melt it and start over! 90019 90002 A gelatin gel is reversible. This means that you can melt the gelatin gel and form it nito another shape if you’re not happy with it.You can do this by simply warming up the gel. Again, do not bring it to a boil, just heat it enough for it turn soft again and shape it. 90003 90002 Gelatin is a protein and excessive and repeated heat will slowly break down the proteins. As a result, you can not do this revamping trick infinitely, after a while it will lose its strength. 90003 90036 90037 Various candies made with gelatin. Some are made with starch as well (which does not reverse the way gelatin does). 90038 90037 Notice how those bears have changed shape? By melting the gelatin, they flattened! 90038 90043 90010 Using gelatin 90011 90002 Gelatin can be used in a lot of different dishes, both savoury and sweet.Any home made beef broth will contain gelatin. Marshmallow, panna cotta and a lot of candies (including Dutch liquorice) all contain gelatin. If you want to make an impressive shiny decoration for your cake, a mirror glaze, you will also need gelatin. You might also find gelatin in yogurts, though you do not need gelatin to make a yogurt, yogurt can form a gel all by itself. 90003 90010 Sources 90011 90002 Madehow.com to learn more about the gelatin production process. 90003 90002 PBGelatins describe their production process in more detail with a nice compact overview.90003 90002 This article is a little harder to get through but contains a lot of fact and figures and more in-depth information on gelatin. 90003 90002 Scientific article looking into the various sources of gelatin. 90003 90002 McKenzie for an explanation on bloom strength. 90003 90002 Harold McGee, On Food and Cooking, link 90003 90002 Fine cooking editors, The science of gelatin, from Fine Cooking # 32, link 90003 90002 Simpson, B.K., Food biochemistry and food processing 2012, chapter 21, link 90003 .90000 Easy Homemade Jello Style Gelatin 90001 90002 Ditch the box, and make homemade jello style gelatin at home. So easy, with only a few ingredients-and it’s actually good for you. 90003 90002 90005 90005 90003 90002 Making this easy homemade «JELLO» gelatin really requires just two ingredients: juice + gelatin. But, as with most intriguing things in life, the closer I looked, the more deliciously complicated it all became. 90003 90002 I’m boiling it all down for you here into just the facts.If you do not really want to know much more and just want to get to the recipe, feel free to scroll down to the bottom for the video and the recipe. But do not you want to know at least a little bit more? 90003 90002 90013 90013 90003 90016 Adding fresh fruit to homemade jello 90017 90002 At the very least, you’ll want to know the best way to put some fresh fruit in there and make sure it does not sink to the bottom. Just let the gelatin chill for about 45 minutes in the refrigerator until it’s beginning to set.Press a few slices of your favorite fruit into the mixture, then finish chilling until it’s completely set. 90003 90002 When it’s summertime and fresh berries are affordable and at their peak, those are the flavors of homemade jello that I’m most likely to make. Strawberry tops the list for me. 90003 90002 But when you’re adding whole fruit to the gelatin, avoid chunks of pineapple, kiwi, mango, papaya or mango. When it’s fresh, those types of fruit can make it difficult for the gelatin to set up properly.(90023 Here’s why. 90024) 90003 90002 90027 90027 90003 90002 How pretty are these pineapple and blueberry «JELLO» flavors? No additives, no chemicals, no food dyes. Just food, glorious food. 90003 90002 90033 90033 90003 90016 What type of fruit (juice)? 90017 90002 I do not generally keep any juice in the house other than pineapple. And that’s only for my 90023 gluten free Hawaiian Rolls 90024 since they’re some of the best burger buns around, and my 90023 gluten free pineapple upside down cake 90024.I make that at least a couple times a year. 90003 90002 I do always have different types of fruit, both fresh and frozen at home. So I complicated things a bit by testing fruit purees in place of juice. I have good news and bad news. 90003 90002 The good news is that you most certainly can make homemade «JELLO» gelatin with fruit purees. The bad news? You 90047 must 90048 mix the puree with at least as much actual fruit juice or the «JELLO» simply will not set up. 90003 90002 90051 90051 90003 90002 So even though this is really so simple as to almost not even qualify as a «recipe,» there were enough tips and tricks that I picked up along the way that I thought it was worthy of its own post.90003 90002 Gelatin is actually 90023 quite healthy 90024 for you. So I’m often looking for ways to get some of it into my children without opening up a box of overly sugary JELLO. 90003 90002 If you’re looking to make this vegan, maybe try agar agar powder in place of the gelatin? I’ve been experimenting with making vegan cheese (!), So I’m becoming more and more familiar with vegan magic ingredients. But just enough to make me dangerous, so far. 90003 90002 Now click play ▶ ️ and watch me make some strawberry homemade JELLO style gelatin! 90003 90002 90003 90066 90066 90002 Prep time: 90069 5 minutes 90070 Cook time: 90069 5 minutes 90070 Yield: 4 servings gelatin (can be doubled, tripled or even halved easily) 90003 90016 Ingredients 90017 90002 2 cups (16 fluid ounces) fruit juice or combination fruit puree and juice 90023 * 90024 90003 90002 1 tablespoon (8 g) unflavored powdered gelatin 90023 ** 90024 90003 90002 2 3 tablespoons (42 to 63 g) honey (can replace with 3 to 5 tablespoons (38 g to 63 g) granulated sugar), to taste 90003 90002 90023 * 90024 I have tested this recipe with many different combinations of fruit juice and pureed fruit, and have found that, if you use more than 50% fruit puree, the gelatin will not set properly .See the instructions for how to make a fruit puree for use in this recipe. 90003 90002 90023 ** 90024 I use 90023 Great Lakes brand 90024 unflavored grass-fed gelatin because, well, I like it a lot and can buy it in large quantities for a good price. I try to sneak as much of it into my children’s diet as possible because of its health benefits. But, of course, any unflavored powdered gelatin will work just fine. 1 packet of Knox gelatin is approximately 8 grams. 90003 90016 Directions 90017 90098 90099 90002 Select 4 single-serving heat-safe dishes to hold the JELLO as it sets, and set them aside.90003 90102 90099 90002 90023 To make a fruit puree for use in this recipe 90024, soften the fruit by placing it in a heavy-bottom saucepan and adding just enough water to cover it. Bring the mixture to a boil over medium-high heat, stirring occasionally, and cook until the fruit can be easily smashed by pressing it against the side of the pan. For berries, this should only take a couple minutes after boiling. For more fibrous fruits like apples, peel, core and roughly chop the apples before cooking.It will take longer for the fruit to be tender enough. Once the fruit is ready, remove it from the heat and set it aside to cool for a few minutes before transferring the entire contents of the pan to a blender and puree until smooth. Pass the puree through a fine mesh sieve to remove any solids or seeds. Use only 1 cup (8 fluid ounces) of fruit puree per recipe. 90003 90102 90099 90002 90023 Some notes about fruit juices: 90024 90003 90114 90099 I prefer to use only 100% juice so I can control the amount of added sugar.90102 90099 Apple juice is a nice, relatively neutral juice to add to berry purees. When I made the blueberry JELLO you see above, I used 1 cup of apple juice along with the 1 cup of fruit puree. 90102 90099 Pineapple juice makes for a surprisingly lovely gelatin flavor. 90102 90099 You can actually use water in place of juice for an unflavored gelatin, but you’ll need to add considerably more sugar to make the JELLO palatable. 90102 90123 90102 90099 90002 In a small bowl, place about 1/4 cup of the fruit juice and sprinkle with the powdered gelatin.Mix thoroughly and allow to sit until the gelatin swells in the liquid. Place the remaining 3/4 cup fruit juice, plus any fruit puree (or more juice) to make 2 full cups in a medium, heavy-bottom saucepan over medium heat. Bring to a boil and remove from the heat. Add the swelled gelatin and honey (or sugar) to the hot saucepan and mix until the gelatin and honey / sugar dissolve. 90003 90102 90099 90002 Divide the mixture immediately among the serving dishes, and allow to cool to room temperature.Cover the dishes and place in the refrigerator to chill until set (about 3 hours). If you’re feeling particularly generous, serve with whipped cream. 90003 90102 90099 90002 90047 Originally published on the blog in 2015. Some photos, video and some text new. 90048 90003 90102 90139.90000 How to Make a Healthy Gelatin Dessert (Like Jell-O) 90001 90002 90002 90004 90005 Ditch the artificial colors and flavorings by making your own Jell-O like healthy gelatin dessert using fresh fruits and fruit juices. 90006 90007 90004 90009 90009 90007 90004 Here in Spain, gelatin desserts are not as popular as they are in the US. We do not have the Jell-O brand, and most people are not used to making desserts from mixes (or at all, actually). Other than knowing how to make coca, a typical plain almond cake often served in small pieces after a meal with coffee, many women seem to have never made a dessert at all.90007 90004 A while back, I had tried making a Jell-O like gelatin dessert from fruit for my son, but he saw it as something completely foreign and strange and did not want to give it a real try. So, for some time, I did not bother and only occasionally made it for my husband and I. 90007 90004 The other day, though, we went to eat at the in-law’s house, and after dinner my step-mother handed out a gelatin dessert from the fridge section of the supermarket to the kids, and, to my dismay, my son happily gobbled down the entire container of bright red artificial whatever-it-was.Ugh. 90007 90004 My son looks up to my niece. She’s a few years older than he is, and can do no wrong, unless they’re fighting, of course, which also happens often. Anything that she does, he wants to do to; that includes eating the same foods. When it comes to something like pop / soda, it makes me want to cringe. On the other hand, her love of apples got him to eating them occasionally again. 90007 90004 In this case, it got him to try a Jell-O like gelatin dessert again. And, even though I was a bit repulsed by it, that was OK with me.90007 90004 Do not get me wrong, I was not exactly happy about him eating the tub of bright red whatever, but I was happy that he was giving something new a try and was enjoying the strange new texture. It allowed me to go home and whip up a batch of homemade healthy gelatin and get him to give it another try. 90007 90004 The great thing about making a gelatin dessert at home is that you can control the ingredients AND you have a whole new world of flavors available to you sans the artificial colors and ingredients! (Unless you’re the type of person that wants those too; in which case, feel free to add them in.) 😉 90007 90026 What ingredients do you need? 90027 90004 To make a healthy gelatin dessert at home, you can either use fruit juice or make a juice or puree yourself from fresh fruit. 90007 90004 By now I have made all sorts of different flavors of gelatin. I’ve juiced citrus fruits and made the dessert with the juices, I’ve pureed berries, and slightly watered them down and strained them before making gelatin with those thicker purees. 90007 90004 It’s fun trying out all sorts of different fruits to see how they’ll turn out.By now, my favorite two are probably watermelon made from pureeing a watermelon, and pineapple made with store bought pineapple juice. 90007 90026 Why would you use a store bought fruit juice rather than puree the fruit? 90027 90004 Certain fresh fruit purees, like pineapple, will not allow the gelatin to set. 90007 90038 90038 My favorite fruit puree gelatin is watermelon! 90040 Fresh Fruits to Avoid (They will not set!) 90041 90004 There are some fruits that have proteolytic enzymes that, when used fresh, will keep the gelatin from gelling.The 90043 proteases 90044 in the following fruits 90043 break down the protein bonds 90044 of the gelatin, keeping it from setting. You may recognize some of these fruits as being 90043 natural meat tenderizers 90044 for the very same reason. Heck, pineapple is so good at breaking down proteins, that my mouth often feels a little sore after eating it! 90007 90050 90051 90043 Pineapple 90044 90054 90051 90043 kiwi 90044 90054 90051 90043 mango 90044 90054 90051 90043 figs 90044 90054 90051 90043 papaya 90044 90054 90051 90043 ginger 90044 90054 90051 90043 guava 90044 90054 90051 90043 pawpaw 90044 90054 90083 90004 I found out the hard way , a long time ago, when I tried to make myself pineapple gelatin from the fruit I had at home.Using the raw pineapple juice did not work, and I ended up with a gelatin fortified pineapple juice for my smoothie. 😉 90007 90004 Do not fear, though! You can still make a tasty pineapple gelatin using a store bought fruit juice. 90007 90088 90088 This pineapple gelatin was made with pineapple juice. It’s probably my son’s favorite. 90026 Why do store bought fruit juices work? 90027 90004 If you puree or juice either fresh or frozen fruit, the proteases in those fruits are still intact and ready to break down the bonds in the gelatin, keeping it from setting.90007 90004 On the other hand, 90043 almost all store bought fruit juices are pasteurized, and the pasteurization process kills off the enzymes that are keeping the gelatin from gelling. 90044 While that’s great for making a gelatin dessert, keep that in mind the next time you buy a store bought fruit juice thinking it’s going to be the same as one you’d make at home from fresh fruit! 90007 90004 While organic, pure fruit juices are definitely better than other store bought options, I really only ever occasionally buy them for these sorts of desserts.In fact, when I buy juice for making desserts, rather than drink what is leftover, I pour it into popsicle molds and make yet another dessert with it. I think of fruit juices as being more of an occasional treat rather than an every day beverage. 90007 90004 To get the healthiest fruit juice available, look for one that is not sweetened, be it with sugar or artificial flavorings, and one that is not from concentrate. I try to buy my juices organic, if possible, because I use them sparingly and the difference in cost really does not add up to much at the end of the month.90007 90040 How to make a healthy gelatin dessert (Like Jell-O) 90041 90004 The ratio that I’m providing with the recipe normally makes a gelatin with a consistency similar to that of Jell-O. If you want a thicker gelatin that you can cut into squares (like finger Jell-O), you’ll need to increase the amount of unflavored gelatin. The consistency may also vary somewhat between different juices / purees. 90007 Craving more? Subscribe to my newsletter for the latest recipes and tutorials! 90106 90106 90040 How to Make a Healthy Gelatin Dessert (Like Jell-O) 90041 90004 Ditch the artificial colors and flavorings by making your own Jell-O like healthy gelatin dessert using fresh fruits and fruit juices.90007 Print Rate 90004 Prep Time: 15 minutes 90007 90004 Cook Time: 5 minutes 90007 90004 Total Time: 2 hours 20 minutes 90007 90004 Servings: 4 1/2 cup servings 90007 90004 Calories: 78kcal 90007 90026 Ingredients 90027 90050 90051 2 cups fruit puree or juice 90054 90051 1 Tbsp. gelatin 90054 90051 honey (optional, to taste) 90054 90083 Switch units back — Convert units 90026 Instructions 90027 90134 Making gelatin from a fruit puree 90135 90050 90051 90004 When using a fruit puree to make gelatin, begin by softening the gelatin in a little bit of water.(If you are using a thin puree like watermelon, you can soften the gelatin in a little bit of the cold puree instead.) I usually use around 2 Tbsp. water for every Tbsp. of gelatin. 90007 90054 90051 90004 Make your fruit puree by placing the small fruits, or small pieces of larger fruits, into a blender container and blending until smooth. Fruits with lots of water like watermelon will make a thin, juice-like puree that is perfect for making a smooth gelatin. Other fruits, like berries, will make a thicker puree that you can slightly water down (with either water, coconut water, or juice) if you prefer a smoother gelatin.You can also strain out any seeds for fruits like strawberries or raspberries that have small seeds. You should try end up with around 2 cups of puree mixture (whether watered down or not.) 90007 90054 90051 90004 Pour around 1 cup of puree into a saucepan and heat it on low to medium heat. It does not need to boil, but should be hot enough to dissolve the softened gelatin. 90007 90054 90051 90004 Add the softened gelatin to the saucepan with the fruit puree and stir until the gelatin is dissolved.90007 90054 90051 90004 Remove the saucepan from the heat, and pour in the rest of the fruit puree, stirring it until the puree is well incorporated into the gelatin mixture. You can also add in some honey or maple syrup to sweeten the mixture if you feel it needs it. 90007 90054 90051 90004 Pour the mixture into serving dishes and place in the fridge until the gelatin is fully set. 90007 90054 90083 90134 Making gelatin from juice 90135 90050 90051 90004 Soften the gelatin in around 1/4 cup of the juice.90007 90054 90051 90004 Heat around 1 cup of the juice over medium heat in a saucepan. It does not need to come to a boil, but should be warm enough to dissolve the gelatin well. 90007 90054 90051 90004 Add the softened gelatin to the saucepan with the juice, and mix together well until the gelatin is completely dissolved. 90007 90054 90051 90004 Remove from the heat source and add in the remaining juice, stirring until well incorporated. You can also add honey or maple syrup to sweeten it more.90007 90054 90051 90004 Pour the mixture into serving dishes, and put into the refrigerator until the gelatin sets. 90007 90054 90083 90026 Notes 90027 90004 Nutritional information based on using 2 cups of pineapple juice. 90007 90004 Course Desserts 90007 90004 Cuisine American 90007 90004 Other Diets Dairy free, Gluten free, Paleo 90007 90004 Calories: 78kcal | Carbohydrates: 16g | Protein: 3g | Sodium: 9mg | Potassium: 162mg | 90007.