All things Jelly!
I am very excited to share my love of all things Jelly today.
Jelly is not only for children to enjoy. As adults, we can indulge & create amazing color, shape & flavour combinations with a twist. This will take you on a wonderful textural & visual experience.
Enjoy!
Jelly is a
beautiful fruit-flavoured dessert or savoury made by warming and
then cooling a liquid containing gelatin or a similar setting agent in a
mould or dish so that it sets into a semi-solid, somewhat elastic mass.
Wobbly Jelly Goodness!
Celebration Jelly
Yummy Blancmanges!
blancmange - definition of blancmange
A
flavored and sweetened milk pudding thickened with cornstarch, a dish made with almond milk, from Old French blanc
mangier ...
How Gorgeous!
Don't You Just Want To Eat Jelly Now?
Claret Jelly, on display in the Victorian Kitchen exhibit at Tudor House and Garden, Southampton, Hampshire
Check out this beautiful blog!
My Kitchen Snippets
Fruit Jelly
Jelly Preserves
Quince, Violet, Lemon & Thyme
Quince Jelly
Recipe
Quinces
Water
Sugar
***
Wash quinces thoroughly to remove fuzzy
coat. Cut quinces into quarters or eighths, depending on the size of the
fruit so all the pieces have approximately the same size. Place quince
pieces in a large, heavy-bottomed saucepan and add just enough water so
it reaches the top layer of quinces but does not cover the fruit. Bring
to a boil and simmer gently until the fruit becomes soft, stirring
occasionally to submerge the fruit on top so it gets a chance to cook
through. Poke around to check that all the pieces have softened (quinces
will cook through at a different rate depending on how ripe they are –
it could take up to 1 1/2 hours). Once all the quince is very soft,
remove from heat.
**You can take a break at this point. Leave
the quinces in the water, let cool and place in refrigerator once cool
for up to 24 hours. If you refrigerate the cooked fruit, you will have
to reheat it slightly to release the liquid before starting the next
stage.**
Strain the juice through a fine mesh sieve
and then through a cheesecloth to remove any impurities. Don’t mash the
fruit or squeeze the cheesecloth too much or the jelly will become
murky. Reserve fruit pulp for paste (refrigerate unless using
immediately).
Measure the juice as you pour it into a
(smaller) heavy-bottomed saucepan. For every cup (250 ml) of juice, add
2/3 cup (150 g) sugar. Bring to a boil and simmer, skimming off any foam
that forms on the surface. After about 20-30 minutes, check regularly
whether the juice has “gelled.” To do this take out a small spoonful and
let it cool. Once cold, the juice should have thickened in the spoon,
and when you try to pour it the drip is not liquid but heavy, as though
it was sticking to the spoon.
Sterilize jars in boiling water for 5 to 10
minutes. As soon as the juice has “gelled,” remove from heat and pour
immediately into sterilized jars and close tightly. Keeps unopened for
up to a year; once opened should be stored in the refrigerator.
Quince Jelly!
Yellow Jello!
Berry & Prosecco Jelly Recipe
Ingredients
8 punnets mixed soft fruit (blackberries, raspberries, strawberries, blueberries)
4 leaves beef gelatine
140 ml elderflower cordial
2 heaped tablespoons caster sugar
425 ml Prosecco, chilled
This recipe is from:
Happy Days with the Naked Chef
Method
This is a great dessert that is really tasty. It freshens the
palate and you can make it before you need it − it keeps for about four
or five days. You can make one large jelly in a tureen mould or dish, or
you can do individual ones. Use any combination of fruit, but not
pineapple or kiwi fruit, as the jelly won't set if you do.
First
of all, decide whether you want to make one big jelly or small
individual ones. If you are making a big one, it's a good idea to line
the bowl with clingfilm first. Put your ripe fruit into your mould or
moulds and refrigerate. Put your gelatine leaves into a bowl with a
little cold water to soak for a minute, then drain and add the gelatine
back to the bowl with the cordial. Rest above a pan of water over a
medium heat and stir constantly until the gelatine and cordial become a
syrup. At this point you can add your sugar, stir till dissolved, then
remove the bowl from the heat and let it sit at room temperature for a
minute or so.
Take your fruit and Prosecco out of the fridge. The idea being that your
fruit, moulds and Prosecco are all chilled, so the bubbles stay in the
jelly when it sets and they fizz in your mouth when you eat it -
beautiful! Pour the Prosecco into your cordial mix, and then pour this
over your fruit. Some of the fruit might rise to the top, so using your
finger, just push the fruit down into the jelly mix so that it is sealed
and will then keep well in the fridge. Put back into the fridge for an
hour to set.
To serve, dip your mould into a bowl of hot water to loosen the outside
of the jelly, then turn it out on to a plate. Great served with a little
crème fraîche but just as good on its own.
Watermelen & Feta Salad
Recipe graciously shared with blessings from Geoff Lindsay.
250g Yarra Valley Persian feta
1/2 seedless watermelon, cut into 2cm cubes
4-5 drops rosewater
16-24 jumbo green olives
1 punnet sunflower shoots
6 leaves mint, julienned
1-2 tbsp extra virgin olive oil
fresh ground black pepper
1 lemon, juiced
Tomato jelly
500g ripe tomatoes, unskinned
5 gelatine leaves
Method
First, make the tomato jelly by pureeing the tomatoes
in a food processor. Transfer the puree to a muslin bag and leave to
hang overnight from a rack in the fridge with a bowl underneath to catch
the liquid.
Soak 5 leaves of gelatine in cold water to cover for
half an hour, then squeeze them to remove excess water. Measure tomato
juice obtained - it should be about half a litre. Heat this liquid to
boiling and add the squeezed gelatine leaves. Whisk for 3-5 minutes or
until thoroughly dissolved.
Chill in a deep container for about two hours.
To prepare the feta, drain it from its marinating oil
and reserve the oil. In a mixer or processor, whip the feta, gradually
pour in 2 tbsp of the reserved oil and whip until fluffy.
To assemble
On each of 4 plates, arrange 4-6 pieces of
watermelon. Sprinkle with a drop of rosewater and insert an olive
between each piece of watermelon. Place a small dessertspoon of the
whipped feta on top.
Place some sunflower shoots and the julienned mint leaves on top of the feta. Season with olive oil, pepper and lemon juice.
Just before serving, dip a dessertspoon into hot
water, then into the jelly. Carefully invert a spoonful of jelly on top
of the sunflower shoots. Serve at room temperature.
In a saucepan heat up cream & quark, add lavender infused caster sugar (taste & adjust to your liking) & whisk until sugar & quark have
dissolved to a smooth texture (do not over heat mixture)
Meanwhile soften the gelatin in cold water for approx.3 minutes or until soft
Squeeze water out of the gelatin and place in the saucepan
Stir & pour into individual moulds or large mould
Refrigerate overnight for best result
Turn out from moulds
Voilla!
1 tablespoon dried lavender
Bring
to a boil water, sugar and lavender, stirring occasionally. Once at a
boil, bring to a simmer for 2 minutes. Strain through a fine sieve and
let cool. Will keep for several weeks in the refrigerator if
well-sealed.
Beautiful Vintage Moulds!
Great Ideas For Recycled Vintage Jelly Moulds!
Don't you just love that country feel!
Vintage Fairy Lights
Pretty Vases
Filled With An Assortment Of Beautiful Herbs & Interesting Cuttings
Beautiful Jelly Recipe Books
Hope You Have Enjoyed Browsing!
Have a Jello of a Time! x
