How to make lemon jelly? Lemon jelly Milk lemon jelly

Lemon jelly is a delicious and very healthy dessert. The dish contains few calories and is excellent for dietary nutrition. How to prepare lemon jelly will be discussed in this article.

What it is?

Jelly is a light dessert, the basis of which is most often berry or fruit juice and a thickener. Gelatin or agar-agar is used as a thickener, which binds all the elements together and forms a homogeneous jelly mass. The homeland of the dessert is France.

The simplest way to prepare lemon jelly is to combine lemon juice and gelatin. It is also possible to add whole lemon slices or pieces of other fruits and berries. In this case, the mass should be a rich yellow color and at the same time transparent, so that the pieces of food are clearly visible.

Lemon jelly can not only be eaten as an independent dish, but also used to prepare other desserts, such as cakes and pastries.

Benefits and harms

The main components of lemon jelly are lemon juice and gelatin. The benefits of the dish are due to beneficial properties these ingredients. First of all, lemon contains a large amount of vitamin C, which has a beneficial effect on the immune system, strengthening it. Citrus fruit is also rich in other vitamins and microelements.

Lemon has a beneficial effect on cardiovascular system, and also has a tonic effect, increases performance and improves brain activity. As for the harm of lemon juice, this primarily concerns possible allergic reactions on the product.

The benefits of the dessert are due to the content of not only lemon juice, but also a thickener.

The binding element, as mentioned above, can be agar-agar, pectin or gelatin. Agar-agar helps remove harmful substances from the body, and also normalizes cholesterol and blood sugar levels. The component also improves the functioning of the gastrointestinal tract.

Agar-agar, if consumed in moderation (up to four grams per day), does not pose a danger to the body. If you do not follow consumption standards, the product will negatively affect the intestinal microflora and cause diarrhea.

Pectin, like agar-agar, removes harmful substances from the body. The substance also improves metabolism. Problems in the body can only arise due to excessive consumption of pectin, which can cause diarrhea.

The benefits of gelatin primarily lie in its beneficial effects on joints and bones, which the product strengthens. Gelatin also improves the condition of skin and hair.

The product is easily absorbed by the body, but contains a large amount of protein, so it may be harmful to people who have certain health problems, such as:

urological diseases;
heart problems;
thrombosis.

Recipes

There are several ways to make lemon jelly. Each method differs in the components used. In addition to jelly and thickener, the dessert may include other fruits and berries, as well as milk.

Classical

The classic version of lemon jelly does not imply the use of additions in the form of fruits and berries. To prepare this dessert you will need the following products:

two large lemons;
30 grams of gelatin;
one liter of drinking water;
6 large spoons of granulated sugar without a slide.

If you want the jelly to be more tender and trembling in consistency, then the amount of gelatin should be reduced to 20 grams. Citrus fruits must be washed and peeled well. The fruit is cut into two equal parts, the seeds are removed and the juice is squeezed out in any convenient way. You need to heat water on the stove, dilute granulated sugar in it and bring to a boil.

Gelatin must be dissolved in a small amount of cooled syrup in proportions of 1 to 8, that is, 30 grams of gelatin will require 240 milliliters of product.

The mass should swell, which will take some time. The swelling time depends on the brand of gelatin and can take from 30 minutes to 1.5 hours.

After the mass has swollen and become homogeneous, the remaining syrup should be heated on the stove, but not boiled. Add gelatin to the hot syrup and stir until smooth. Squeeze lemon juice into the total mass and mix everything again. After this, the dessert must be poured into molds and placed in the refrigerator to completely harden, which will take about 4 hours.

Lactic

Making milk jelly with lemon is somewhat more difficult than making a classic dessert. This dish will consist of three layers, the preparation of which takes quite a lot of time.

To prepare the first layer you will need the following products:

5 grams of gelatin;
half a glass of milk;
a large spoon of granulated sugar;
small spoon of coconut flakes.

Sugar and coconut are added to the milk. The mixture must be brought to a boil and cooled. Gelatin is diluted in 40 milliliters of cooled liquid and allowed to swell. After swelling, the product is combined with the remainder of the milk mixture, which needs to be warmed up a little so that the gelatin dissolves well. The mixture is poured into a mold and placed in the refrigerator for 50 minutes until completely solidified.

In the meantime, it is necessary to prepare the middle layer, which will consist of the following components:

5 grams of gelatin;
half a glass of drinking water;
two large spoons of granulated sugar;
one large lemon.

Water must be mixed with sugar and brought to a boil. The syrup is cooled and gelatin is diluted in 40 milliliters. The mass is left until it swells. Meanwhile, squeeze the juice out of the lemon and add it to the syrup.

After the gelatin mass has swollen, the syrup is heated again, but not brought to a boil, and the swollen gelatin is added to it. The mixture is mixed until smooth, poured into a mold and sent to the refrigerator until completely hardened.

The third milk layer is prepared in the same way as the first. To save time, you can initially make a double portion of milk jelly, but divide it by different forms. When all three layers have hardened, you can form the dessert.

How to serve?

When serving jelly, it is important that the walls of the dish are transparent, then the texture and color of the dessert will be clearly visible. These can be glass glasses or bowls. You can use fresh mint, pieces of fruit and berries as a decoration and addition to dessert.

Another serving option is to form lemon wedges. The blank for the slices is formed at the stage of preparing the jelly. To do this, the still liquid mass with gelatin is poured into a lemon peel, cut into two identical halves. After the dessert has frozen, it is divided into equal slices.

Watch the video below for the process of making lemon jelly.

Many people cannot eat a citrus fruit like lemon because of its cloying sour taste and are looking for a milder alternative. As such an alternative, I offer a popular recipe for homemade, beautiful and transparent lemon jelly. You can make such a preparation quickly, and the short cooking process almost completely preserves the vitamins present in the lemon.

Ingredients needed for the sweet preparation:

lemons – 8 – 10 fruits;

sugar – 900 gr;

water – 1 l;

gelatin – 10 g per 1 liter of juice.

How to make lemon jelly for the winter.

The preparation begins simply: rinse the lemons thoroughly, dry them, cut them into thin slices, and remove the seeds.

Let the gelatin dissolve in a glass of water and leave it there until it swells.

Place the sliced lemon slices into a container of water and simmer for 25 minutes over low heat.

Strain the resulting juice through cheesecloth or a flannel filter and boil until the volume is reduced by half.

Add prepared gelatin and prepared sugar in small portions. Don't forget to stir during the cooking process.

Pour the lemon mixture into sterilized jars, cover with lids and place in a pan with hot water, pasteurize the liter jars for 12 minutes.

Then, seal with lids and let cool without turning over.

Store in a basement or other convenient place.

As you can see, making lemon jelly at home is easy. The main thing is to have a desire, and lemons, of course. How do you make such a preparation? I will be glad to read your recipes and reviews.

Step 1: prepare the lemon.

Take 1 lemon, rinse it under warm running water to remove any kind of contamination and dry it with paper kitchen towels. Then we place it on a cutting board and, using a fruit slicer, cut the citrus into 2 halves.

Step 2: zest the lemon.

Using a fine grater, remove the zest from the orange peel; act carefully so as not to touch the white fleshy part of the peel; it contains oils that can give the finished dessert an unpleasant bitterness. Transfer the prepared zest into a small bowl.

Step 3: squeeze the juice from the lemon.

Using a manual juicer, squeeze the juice from 2 lemon halves into a glass.

Step 4: make lemon jelly.

Then turn on the stove to medium level and place a small saucepan with 400 milliliters of clean water on it. When the liquid boils, add lemon zest and 3 tablespoons of granulated sugar. Then let the water boil 5 – 7 minutes, just enough time is needed for the lemon peel to give off its pleasant aroma to the liquid.

After the required time has passed, add 1 tablespoon of granulated gelatin into the pan, while continuously stirring the aromatic water with a whisk so that the gelatin does not settle to the bottom of the container and dissolves quickly. Let the liquid boil again, then use a kitchen towel to remove the saucepan from the stove, place it on a cutting board and pour lemon juice into it. Mix all the jelly ingredients again with a whisk until smooth.

Step 5: Form and cool the lemon jelly.

Now we proceed as desired, if you don’t like lemon zest, you can strain the still liquid jelly through a fine mesh sieve and then pour into molds. And if you, like me, have a favorable attitude towards zest, then you can immediately pour the jelly into the desired shapes and let it cool to room temperature. After the dessert has cooled, cover the containers with the aromatic mass with plastic cling film and place them in the freezer, after about 2 – 3 hours You can taste this deliciousness!

Step 6: Serve lemon jelly.

Lemon jelly is served chilled. If desired, it is savored directly from the containers or removed from them using a steam-water bath. This is done very simply, the container with the jelly is lowered into hot water for 20 - 30 seconds, so that the liquid does not pour over the sides, then cover it with a large flat plate, turn it upside down and remove the container with the jelly.

As an addition to this dessert, you can serve scoops of fruit or regular ice cream, chocolate chips or fresh fruits and berries. You can also decorate the jelly with fresh lemon slices and mint leaves. Enjoy!
Bon appetit!

Using the same method, you can make jelly from oranges, grapefruits, limes or tangerines.

If desired, gelatin can be dissolved in 200 milliliters of warm clean water and then poured into boiling lemon liquid prepared from the remaining water.

If you want to get a denser jelly, then the amount of water should be reduced slightly and instead of 2 glasses, use only 1.5 glasses of liquid.

Dear housewives, as promised in the previous article, today I will tell you how to make lemon jelly. To prepare it we will take the following products:

lemon – 1 pc.
gelatin – 3 g
citric acid – 0.1 g
sugar – 14 g
water – 100 ml

Lemon jelly, recipe

Make syrup from sugar and water, cool it slightly. Peel the lemon and remove the white fibers from the peel. Shred the resulting zest into thin strips and add to the hot syrup along with gelatin. Then heat the syrup, stirring continuously, until it boils.

After boiling, immediately remove from heat, squeeze lemon juice (8 ml) into syrup, add citric acid, filter and cool.

For final hardening and giving it a beautiful shape, pour lemon jelly into portioned molds. Before serving, immerse the mold in hot water for a few seconds, wipe with a towel, shake lightly and place the jelly in bowls or vases.

Important! In order for the gelatin to dissolve faster, it must first be soaked for 30 minutes. cold water, and then put it on cheesecloth and squeeze it out. To determine the required amount of liquid, it should be taken into account that swollen gelatin will be 6-8 times larger in volume.

Jelly is a favorite treat not only for children, but also for adults. Once you cook this dish, you will no longer be able to refuse it. Lemon jelly will perfectly complement the holiday table.

It's quick to prepare. Its taste is pleasant with sourness. Of course, you can buy jelly powder in any supermarket, but believe me, homemade jelly is much tastier.