how to make good jelly at home

Strawberry jelly

It can have the most varied uses in the kitchen. It can be consumed directly like this, perhaps spread on bread in the morning for breakfast, or it can be used as a garnish.

It is essentially a spoonful cocktail that should be served at fridge temperature and requires strong flavours. This is my recipe for the more classic one, with strawberries, but other fruits such as cherries, oranges or peaches go well with this type of composition.

Ingredients

• 500 grams fresh strawberries
• 100 grams sugar
• 40 grams of isinglass corresponds to approximately 8 sheets
• 350 grams cold water
• 2 lemons

Preparation

Pour the water into a large pan and add the ingredients in this sequence: first the sugar and then the lemon zest cut into strips.

Bring the water with the sugar and lemon zest to the boil for about 2 minutes. Meanwhile, cut the isinglass into small pieces (cutting it with scissors without too much care) and soak it in cold water, leaving it to rest for at least 10 minutes.

When the isinglass has reached a gelatinous consistency, squeeze it with your hands and add it to the syrup previously made with sugar, lemon and water. Mix everything well and then filter the resulting liquid.

Separately, prepare a sauce with the strawberries, cooking them in a bain-marie with a dash of lemon and a spoonful of sugar. Leave to cool.

Add the strawberry syrup to the gelatinous liquid. Mix everything well for a few minutes. Then pour into a mold previously wetted with water.

Place the mold in the refrigerator for at least 3 hours (and in any case in proportion to the size of the container), so that the jelly can solidify.

The jelly can also be placed in glass jars which can be kept in the fridge until the chosen dessert is made.