6 tricks for successfully freezing jelly

Choosing the right thickener

Usually, when preparing desserts at home, powdered gelatin or agar-agar is used.

With crushed gelatin, it is difficult to distinguish between too much and too little. In the first case, the jelly will have a floating consistency, in the second - rubbery.

Agar jelly is brittle and brittle.

But there is still an optimal option. In the culinary industry, pectin is used as a thickener and for good reason. It has high gelling ability at low temperatures. And at room temperature it thaws without losing its properties.

Therefore, for freezing it is better to prepare jelly from pectin.

Selecting suitable dishes

Dishes for high-quality freezing should be:

• hermetically sealed - to avoid frost on the surface of the jelly and, as a consequence, its premature deterioration;
• wide shape with low sides - the larger the area of ​​the dish and the smaller the amount of jelly, the faster it will thicken;
• plastic, glass or silicone - in such containers the jelly hardens without any foreign tastes or odors.

We follow technology

We dilute dry pectin in water, juice or other liquid in a ratio of 1:4, bring to a boil.

We lower the forms for the future delicacy into hot water. Otherwise, due to the temperature difference, the top part of the jelly may turn out crumpled.

Add pectin to the jelly while it is still hot, otherwise the formation of lumps cannot be avoided.

First place in the refrigerator for 5-6 hours, then transfer to the freezer.

Watch the video on how to properly prepare jelly for freezing

We take into account the features

Freezing various types of jelly has the following nuances:

• Jelly made from raw pineapples, papaya and kiwi destroys the gelling properties of pectin. For this reason, for good hardening, increase the amount slightly and pour boiling water over the fruit;
• It is advisable to cut the fruits into delicacies as small as possible. When cutting coarsely, there is a high probability of jelly peeling off;
• When preparing layered jelly, add a new layer only after the previous one has hardened. To keep the fruit layers from cooling, you need to keep them in a water bath or heat them in the microwave.

Defrosting jelly correctly

To prevent the finished jelly from floating before serving, you need to move it from the freezer to the refrigerator for 2 hours. Then lower the jelly mold into hot water, immediately remove it and turn it over onto a prepared plate.

We comply with shelf life

Jelly should be stored in the freezer for no more than a month. And after defrosting, keep in the refrigerator for no more than 36 hours.

As you can see, freezing jelly, subject to the above conditions, is quite reasonable and feasible.