Pelteau – how it is made and what it is
The jelly is a bit like marmalade. This is fruit jam, but without the pieces of fruit in it. It is often transparent or takes on the color of the fruit from which it is made. For example, a quince’s skin will be orange/yellow. It’s ideal for greasing a loaf of bread with butter for a quick and delicious breakfast. Alternatively, it can be used in desserts or sauces for added sweetness.
To make a pelt, you will need a few elements.
Fruits: Fruits give each one its own unique taste and color. It also provides the water needed to dissolve other necessary ingredients and provides some or all of the pectin and acid.
Good quality and flavorful fruits make the best pelta. Preserved fruit in its own juice or commercially frozen can be used to make the peel, but pectin must be added. If you have homemade canned fruit at home, use fruit that is almost ripe and fruit that is fully ripe.
Store the fruit in its own juice and see how much sugar is added to account for this in a jelly recipe.
Pectin: Pectin is a substance in fruit that forms a gel when in the right combination with acids and sugars. All fruits contain a certain amount of pectin, but some must be combined with pectin-rich fruits or commercial pectin products to get the peel.
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Because fully ripe fruit has less pectin, a quarter of the fruit used to make jelly without the addition of pectin should be underripe.
Using commercial pectin simplifies the process, but gelatin obtained without the addition of pectin contains less sugar and has a more fruity taste. Follow the manufacturer’s instructions for using commercial pectin and do not swap liquid pectin for powdered pectin.
Acid: Adequate acid level is essential for gel formation. If there is too little acid, the jelly will never harden; if it is too acidic, the jelly will lose its liquid (run). For low-acid fruits, add lemon juice or other acidic ingredients. Commercial pectin products contain acids that help ensure gelation.
Sugar: Sugar acts as a preservative, adds flavor, and helps form a gel. White granulated sugar is the usual type of sugar for jelly or jelly.
Honey can be used to replace some of the sugar in a recipe, but too much will mask the taste of the fruit and change the structure of the gel. Use a proven recipe for replacing sugar with honey. Don’t try to reduce the amount of sugar in traditional recipes.
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Too little sugar prevents gel formation and allows yeast and mold to grow. The recipes tested must be used to make jellies and jellies without added sugar, and these products should usually be stored in the refrigerator or freezer.
What fruit can you make jelly from?
There are several categories of fruit from which you can make pelteau. Some of these should be used before they are fully cooked, so that the pectin in them turns the mixture into a long-lasting jelly.
Group I: If not overripe, they have enough pectin and natural acids to form a gel with just added sugar – Apples (sour), blackberries (sour), cranberries, blueberries, raisins, currants, grapes, lemons, blackberries, currants, plums (not Italian), quince
Group II: Low in natural acids or pectins and may require addition of acid or pectin – Apples (ripe), blackberries (ripe), cherries (sour), currants, elderberries, grapefruit, bottled grapefruit, grapes (California), lotus, oranges .
Group III: Always requires the addition of acid, pectin or both – apricots, blueberries, figs, grapes (Western Concord), guava, peaches, pears, prunes, raspberries, strawberries.
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A large 8 or 10 liter pot is recommended, as the curds and jams tend to boil over. Heavy metal pans are best as they allow even heat distribution.
A suitable cloth is required when extracting juice for jelly. Unbleached cotton gauze or flannel can be used. The cloth should be wet while extracting the juice.
A thermometer can be used to determine the degree of roasting of gelatin products without the addition of pectin.
To process all fruit spreads, the jars need to be sterilized. A deep cooking pot with a stand can be used for canning, if it’s deep enough to leave an inch or two of boiling water above the top of the jar. Make sure the pot has a tight-fitting lid.
Storage and preservation
Although sugar helps preserve jellies and jams, mold can grow on the surface of these products.
The fungus that people usually scrape from the surface of the jelly may not be as dangerous as it seems. Mycotoxins are found in some jelly jars with moldy surfaces.
Mycotoxins are known to cause cancer in animals; its effects on humans are still being studied.
Due to possible mold contamination, paraffin or wax seals are no longer recommended for spreads of any candy.
All jam/candy products should be processed in a boiling water bath to prevent mold growth. To process in a boiling water bath, pour boiling product into sterilized hot jars, leaving 1/2 inch of headroom.
Wipe the rim of the jar and cover with the lid.
Place on a protected surface and refrigerate, away from drafts, undisturbed for 12 hours.
- 1 kg quince
- 4 red apples
- 1 kg sugar
- 1 lime
- 1-2 liters of water
Wash the pumpkin, clean it dry and cut it into small pieces. Put it in a pot of water and add the washed and chopped apples. Leave the fruit on low heat for about an hour, until soft.
Remove everything from the stove and let it rest for 30 minutes. The juice is transferred through cheesecloth to drain well.
One kilogram of sugar and lemon juice is added to one liter of liquid. Stir well, then cook over medium-high heat, skimming as often as needed.
When the jelly has hardened and becomes a gel, it is placed in sterilized jars.
- 2 large apples (450 g)
- 600 ml water
- 300 grams of sugar
Wash the apples well and cut them into slices with the skin and core. Put it in a pot of lemon wedges and 600 ml of water. Let everything simmer for 10 minutes and drain the liquid. Add sugar and cinnamon and simmer everything for about 10-15 minutes. Pour the liquid into sterilized jars.
Lemon and mint jelly
- 250 grams of mint
- 2 lemons
- 500 ml water
- 1 kg sugar
Wash the mint leaves well and dry with a kitchen towel. Finely chop the leaves, as well as the lemon, including the rind.
Mix lemon with mint leaves and water and simmer in a saucepan for about 10 minutes.
Let the mixture rest for a day, then squeeze and strain the mixture, leaving only the transparent liquid, which is burnt with sugar.
Foam as much as needed and stir, so that it doesn’t stick to the bottom.
Pour into sterilized jars and let cool with a towel until the next day, then store in a cool, dark place.
Photo source: 123rf.com
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