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Lemon jellies


Put the lemons and enough water in a saucepan to cover them. Put the pan on the fire and let it boil until the lemons soften. When they are ready, cut them in half and remove ALL the seeds.

Then put everything (pulp, juice and lemon peel) in a mixer bowl and mix until it becomes a paste. In a saucepan put on low heat (possibly on top of a thicker cast iron plate, to protect the bottom of the saucepan) the obtained paste and sugar. Stir constantly and simmer for 30 minutes. So 30 minutes since it starts to boil, not since we put the pan on the fire :)

We line a tray with baking paper and pour the lemon composition. I put it in a thin layer because I was afraid it would not stick, but next time I will make the layer thicker because now I know: it will concrete CONCRETE :) and it will cut nicely.

Let it cool well (I left it until the next day, because I started the recipe in the evening) and then cut the pieces into large pieces. Put the 50g sugar on a tray and roll each piece of jelly through it. We place them on another tray and leave them for a while, then we can serve them. They are delicious and refreshing, a healthier alternative to commercial candies.


Gummy jellies with natural aroma of lemon and strawberries, 60 jellies, GNC Kids

Amount per serving serving Amount% VNR for children aged 1-3 years% VNR for adults and children aged 4 years or older
Calories 15
Total carbohydrates 3g 2% 1%
Total sugars 2g
Includes added sugar 2g 8% 4%
Sodium 10mg & lt1% 0%
Meg-3 ™ Oil over 100 mg
Omega 3 fatty acids
DHA (Docosahexaenoic Acid) 20 mg
EPA (Eicosapentaenoic Acid) 10 mg
The nutritional reference value is based on a diet of 1000 calories.
The nutritional reference value is based on a diet of 2000 calories.
The nutritional reference value has not been established.

Other Ingredients: Sugar, Glucose Syrup, Pectin, Purified Water, Natural Flavors (Strawberry / Lemon), Citric Acid, Sodium Citrate, Dyes (Black Carrot, Annatto), Vegetable Oil, Carnauba Wax.

Method of administration: Administer 2 gums a day to children aged 2 to 4 years. Children over 4 years will administer 2 gums 3 times a day. Do not exceed the recommended dose for daily consumption.
No components of porcine origin.
Contains: fish (anchovy, mackerel, tuna).
Does not contain: Lactose, egg, soy, gluten, preservatives.
It does not contain detectable values ​​of mercury, lead, heavy metals or PCBs.

Warnings: Children should be supervised while administering the product. The product is a dietary supplement and should not replace a varied and balanced diet and a healthy lifestyle.
Storage conditions: In the original bottle, in a dry place, at room temperature. Do not expose to excessive heat or moisture.


Laura's world

I don't know if you remember the jellies after the revolution, but they are identical. They were packed in beautifully colored bags and of course they were from abroad. Their name was Jelly Bom. I was delighted with them. I recently came across this recipe and tried it. The result was a success. I know it's more convenient to buy some ready-made ones, but for those who leave it softer with E's and for those who care a lot about what chemicals they give to children, they are exactly what they are looking for.

Here I made a recipe and another half, that is 300 gr sugar, 15 tablespoons natural juice, 3 tablespoons lemon juice, 18 gr gelatin.

Put the gelatin soaked in 100 ml of water for 10 minutes. Meanwhile, mix the sugar & # 8230

& # 8230 with the fruit juice strained from the pulp, in my case orange, and the lemon juice in a saucepan.

Put the pan on medium heat and let it boil, stirring occasionally. From the moment it started to boil, keep it on the fire for 5 minutes.

Then remove from the heat and if desired add the dye. It goes without and because it will have the color of the juice you used. I added 2 drops of red dye.

Immediately add soaked gelatin and mix until it melts.

Now with the help of a spoon or syringe pour the fluid into molds. I had silicone molds that I recommend so you can remove the jellies without any problems or & # 8230

& # 8230 As I did with what I had left, pour everything into a large bowl.

After it has cooled, put it in the fridge for 2 hours. When the 2 hours have elapsed, the fluid must have solidified. Remove the jellies from the shapes or from the resulting mass in the bowl cut out shapes (I cut out hearts) & # 8230

& # 8230 either with a cake punch, a glass or a knife.


Vitamin D is stored in an inactive form (25 [OH] D) in the body and must be converted to an active form, called calcitriol (1.25 [OH] 2D), in order to be used.

We need Magnesium to turn inactive vitamin D into its active form. If it were not for Magnesium, vitamin D would simply remain stored or inactive.

In other words, in the absence of magnesium, the body's cells will not be able to use vitamin D despite its abundance. Thus Vitamin D consumes the reserves of Magnesium, which

they are so small in a large part of the population.


Terms and conditions of storage

Store gelatin in banks in a cool, cool place. The cellar is perfect. But you can also save dessert in the shirt room.

Jelly, uncooked, stored only in the refrigerator.

The open jellu jar should also be stored in the refrigerator. So it can't last more than a month. To make sure the dessert doesn't spoil quickly, all you need to do is wrap it in a separate bowl with a clean, dry spoon.


How to boil lemon cream on Bain Marie (steam bath)?

I chose a suitable pot on which to place the metal bowl well. I put about 3 fingers of water in the pot and put it on the fire. When the water came to a boil, I reduced the heat and placed the bowl over the pot. I mixed constantly with the aim so that the eggs did not coagulate.

Cooking the steamed cream is done until the composition passes 74 C. This is the safety point for raw eggs. It is best to use a kitchen thermometer. I cook it to 75 C to be sure. Beyond this temperature the eggs turn into an omelet (the proteins coagulate).

To realize the consistency of the cream: it must cover the back of a wooden spoon or a spatula. (in the picture is the orange cream)

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Ready! I put out the fire and took down the bowl with the lemon cream base on the pot. From now on, it must cool down and reach room temperature. I occasionally mixed in it so as not to make a puddle on the surface.

How to incorporate butter in the base of lemon cream?

The butter should be removed from the fridge a few hours before. It must be soft, creamy and have exactly the same temperature as the lemon cream base: room temperature. I beat the butter with the mixer for a few minutes to make it frothy and to lighten a little in color.

Then I gradually put (spoon by spoon) of the cream base over the butter and mixed briefly after each slice. I continued until I incorporated all the cream base into the frothy butter.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again.


Lemon & # 8211 appetizing and especially delicious! An exotic delicacy of only 3 ingredients!

Here is a recipe for a delicious lemon jam. Get a real delight, fresh and aromatic, from just 3 ingredients. The jam is absolutely delicious, with a sweet-sour taste and a high content of vitamin C. Enjoy the taste and benefits of lemon jam, which will surely be adored by the whole family.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the lemons well (pour boiling water over them and leave for 2-3 minutes). Cut the lemons into thin slices. Remove the seeds, otherwise the jam will be bitter.

2. Arrange the lemon slices in an enamel bowl. Pour water into the bowl and leave it at room temperature for 24 hours.

3. After a day, put the pot on the fire. Cover with a lid and simmer the jam (in the same water) until the lemon peel can be crushed with your fingers.

4. Add the sugar to the bowl and cook for another 20 minutes.

5. Pour the jam into clean, dry jars.

6. Arrange the jars in a bowl of hot water and leave them in the water until they cool completely.


20 best jamila pictures

Raspberry Jelly Recipe from Cookbook, Sweets. You can use kiwi juice for green jellies, orange or lemon for orange or yellow jellies, pomegranate for red. It's a kind of gummy jelly that you spread on anything, it doesn't flow like a classic jam and it doesn't. Now pour in the pot and the juice drained from the 2 lemons. This dessert resembles jelly in consistency, but is more solid and sticky. Mix the juice with the sugar, starch and lemon juice. A cake on the tray with grated dough, good and flavorful, filled with a cream cheese with lemon flavor. Cornlets with jam, jelly or shit. Contains a delicious strawberry jelly, lightly crispy meringue top with coconut and lemon mousse.

The exterior is wrapped in white chocolate. Together with the 2 diligent gloves I squeezed a lemon and a grapefruit.


Jelly & # 8220medicinale & # 8221 from ORANGE, LEMON and GINGER

This recipe is great for adults and children. The little ones love jellies, and those in stores are not the best choice, because they are full of artificial colors, additives and sweeteners.

In this article we present a simple way to prepare healthy jellies at home, based on fruit juice and ginger, which have therapeutic effects (cold, flu, respiratory infections, cough, sore throat, indigestion).

Lemon and Ginger Jelly

Lemon and ginger jelly - recipe

• 150 ml of cold lemon juice
• 300 ml of water (+ 150 ml for hydrating gelatin)
• 550 ml of orange juice juice
• 2 tablespoons of honey
• 1 teaspoon of grated ginger root
• 1 star anise
• 1 ½ sachets of gelatin (15 g)

Put the gelatin soaked in 150 ml of water. Stir and wait 10 minutes for it to swell.

Put the water in a kettle on the fire and add the grated ginger and the anise star. Let it boil for 5 minutes, then strain the tea into a saucepan. Add the orange and cold lemon juice.

After the gelatin has swelled, add it to the pan with the hot tea (not boiling or too cool). Stir quickly until the gelatin is completely dissolved.

Add honey to taste. Pour this mixture into the ice tray from the freezer or other containers, depending on the shape you want to give to the jelly.

If you do not have special shapes, you can pour the composition into a rectangular tray (to finally cut the jelly into small squares).

Refrigerate the dish and let the composition set for at least 3 hours. It is best to leave it overnight.

Alternative to animal gelatin

Instead of animal gelatin, you can use agar-agar, a type of vegetable gelling agent (obtained from red seaweed), which can be found in health food stores, in the form of powder or flakes. Although it is a little more expensive, it has many health benefits.

Put 1 tablespoon of agar-agar flakes soaked in 250 ml of liquid. Leave until it hardens. In the case of powder, use 1 teaspoon to 1 ½ & # 8211 2 cups of liquid.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


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