Jellies easy to make and serve. Attractive and decorative most people love jelly. Though considered a kid's sweet dish, they make great adult desserts as well. Tasty salads can be made by jellies, with chopped fruits and a sprinkle of nuts. Even fresh minced herbs or flowers make ideal summer desserts. Gelatin used in it helps to strengthen bones so it's nutritious too.
1.Lime And Melon Jelly:
Ingredients:
80g lime jelly crystals
200g melon peeled and finely chopped
1 tbsp finely chopped mint leaves
1 ice-tray
Cold water
Few drops of green food colouring
3 1/2 tea cups boiling hot water.
Method:
Place the lime jelly crystals in a bowl. Dissolve with hot water, gradually breaking the lumps till the crystals dissolve into a smooth paste. Cool. Place fruit in another bowl and pour 1/2 cup cooled lime jelly over it. Wet a mould in ice-cold water, sprinkle chopped mint leaves and pour jelly liquid to cover 1/2" of the mould. Set in the freezer. Once it sets lightly, cover it with a layer of fruit covered in jelly. Put it back in the freezer to set. Do this until all the jelly and fruit are used up. Before you add the last layer of jelly, sprinkle with the remaining mint leaves. First place in the freezer and then move to the fridge. To de-mould, dip the bottom of the mould in hot water to loosen the jelly. Cover it with another serving dish. Turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out. For making coloured ice cubes, mix food colouring in the water, and pour into an ice-tray and freeze. Serve immediately.
2.Jewelled Fruit Jelly:
Ingredients:
5 g gelatin
30g sugar
150ml water
70g watermelon
70g papaya
70g grapes
1 tsp powdered sugar.
Method:
Soak gelatin in 1 tbsp of water and set aside. Melt the gelatin in a saucepan over low heat, stirring continuously till it melts. Add the sugar and stir till it dissolves. Strain the syrup and cool. Chop 15 g of each fruit and place in bowl. Pour the syrup over it and refrigerate till it sets. Puree the remaining fruits separately adding a little powdered sugar to taste. To de-mould, dip the bottom of the mould in hot water to loosen the jelly. Cover it with another serving dish. Turn it over so that the back is facing you and give it a few hard knocks to ease the jelly out. Refrigerate. Pour each fruit puree decoratively around the fruit jelly.
3.Simple Orange Marmalade:
Ingredients:
4 large oranges
2 large limes
1 1/2 cups water
1/8 tsp baking soda
5 cups sugar
3 tbsp liquid fruit pectin.
Method:
Cut the oranges into four. Peel and scrape off the bitter white portion with a sharp knife. Cut the peel into thin strips and boil with baking soda for 3-4 minutes. Then lower the heat, cover and simmer for 15 minutes. Peel and discard the seeds from the orange segments. Break the segments into small pieces. Mix fruit and juice to the peel. Boil again and simmer covered for 10 minutes. Keep 3 cups aside. Mix this in a large pot with sugar. Boil, stirring constantly until the sugar dissolves. Quickly stir in the pectin and boil again for 2 minutes. Remove from fire and skim. Pour into jars and cover with lids. Boil the jars in water for 5-7 minutes and then allow it to cool. Keep for 2 weeks before using.
