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Fruit jelly | Easy recipe at home related to culinary researcher / Transcript of recipe by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

water : 500ml
グラニュー糖 : 60g
アガー : 10g
レモン汁 : 小さじ1/8
いちご : 適量
ぶどう : 適量
ブルーベリー : 適量
パイナップル缶詰 : 適量
みかん缶詰 : 適量
キウイ : 適量

Time required

20minutes

Procedure

1) Get ready 02:09
Cut the fruit into pieces that are easy to eat.
2) Make jelly liquid 04:18
Put agar and granulated sugar in a small pot and mix.
Add water little by little to dissolve, add lemon juice and heat while mixing over medium heat.
When it boils, heat it over low heat for another minute and cool it until the rough heat is removed.
3) Pour into a container and chill in the refrigerator to harden 06:21
Pour 2 into a container soaked in water, add 1 as you like, and chill in the refrigerator for 3 hours to harden.
4) 仕上げる 07:23
容器のまわりを温めた布巾で軽く押さえ、お皿をかぶせて裏返し、型から取り出す。
好きな大きさにカットし完成。

Point

・ You can use any fruit you like.
・ By using agar, transparency will be obtained and the appearance will be improved.
-Agar may be replaced with gelatin.
・ When substituting with gelatin, some fruits do not harden with gelatin, so confirmation is required.
・ By mixing agar with granulated sugar first, it is less likely to become lumpy.
・ When the agar boils, heat it further over low heat.
・ Agar takes rough heat to a degree that is slightly hotter than human skin.
・ Agar will harden even at room temperature, so be careful not to cool it too much.
・ A 20 cm angel type is used.