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Fruit jelly (bottled)｜CorisCookingChannel's recipe transcript

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coris cooking

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Ingredients

water : 350g
(A) Sugar : 35g
(A) Agar : 6g
いちご : 5粒
ぶどう : 5粒
みかん(缶詰) : 12粒
パイン(缶詰) : 適量

Time required

30minutes

Procedure

1) prepare the jar 00:29
Wash the jar with detergent.
Place the jar in a pot and add water until the jar is submerged.
Bring to a boil over high heat and heat for 1-2 minutes.
Open in a colander and wipe off the strainer when the rough heat is removed.
2) stuffed with fruit 02:07
Cut fruit into bite-sized pieces.
Pack the fruit in a jar and let it sit at room temperature.
3) make jelly liquid 03:51
Put (A) in a bowl and mix well with a whipper.
Put water in a pot and put it on high heat.
When it boils, turn off the heat, add (A) and mix with a whipper.
Mix with a rubber spatula for about 40 seconds to dissolve the agar.
Place the pot in tap water and cool while mixing with a rubber spatula for 40 seconds.
4) 仕上げる 05:35
Pour 3 into 2.
Chill in the refrigerator for 2 hours or more.
When it cools down, close the lid and you're done.

Point

・The quantity is the quantity for four 110ml glass bottles.
・If there is not enough fruit, the fruit will float when the jelly is poured, so pack as much as possible.
・Use your favorite fruits.
・If the jelly liquid is too hot, the fruit may be discolored.
・If the jelly is cooled too much, it will solidify and become difficult to pour.
・If there is air after pouring the jelly, crush the air bubbles with chopsticks.
・If you like, you can wrap it or put it in a box to make it a souvenir.
・This recipe uses agar to solidify, so it doesn't melt easily even at room temperature.
・When it is too hot, such as in the summer, it is better to keep it somewhat cool before carrying it.
・The required time does not include the time to cool in the refrigerator.