Tangerine jelly: recipes with gelatin, agar-agar, pieces

Content

1 Features of making tangerine jelly
2 Tangerine jelly recipes with photos
3 Terms and conditions of storage
4 Conclusion

Tangerine jelly is a common winter dessert. It will decorate both festive and everyday tables. The product does not undergo heat treatment, therefore it completely retains all vitamins. The recipe technology is simple and does not require additional costs. For dessert, ripe fruits of good quality are used.

Features of making tangerine jelly

Fruits of sweet or sour varieties are suitable for preparation; the taste is adjusted by adding sugar or honey. The variety and size of the raw material does not matter, the main thing is that the citrus fruits are juicy, without signs of rotting.

Agar-agar or gelatin is used as a thickener. Their method of preparation is different; you must first read the instructions for the substance.

If boiling is necessary during the cooking process, use a container with a double bottom so that the juice does not burn. For filling, use large or small silicone molds; for two-layer jelly, it is better to take transparent glass containers.

Before cooking, prepare the fruits:

Wash tangerines and remove moisture with a kitchen towel.
Remove the peel.To make it easier to separate, pour hot water over the fruits for 3–5 minutes.
White fibers are removed from the surface of the peeled fruit.
Divide the citrus into slices. If the variety has seeds, then they are also removed.

Advice! White veins must be removed; they give the finished product an unpleasant bitterness.

Dessert with added citrus fruits can cause allergies in children

Tangerine jelly recipes with photos

You can make tangerine jelly with agar-agar, gelatin, and pieces of fresh fruit.

A delicate dessert with a subtle taste is obtained with the addition of sour cream or cream. To enhance the aroma, you can use vanillin. If preference is given to the natural taste of fruit, then sugar is not added or used in minimal dosage.

Tangerine jelly made from gelatin

The following ingredients are required for the dessert:

gelatin – 20 g;
water – 1 glass;
tangerines – 1 kg.

Step-by-step recipe for making tangerine jelly with gelatin with a photo of the finished dessert:

The gelling substance is poured into a bowl or glass and filled with cold water; 30–40 minutes are enough for swelling.
Grind the tangerines in a blender until smooth.
The resulting mass is filtered through a sieve to separate the pulp from the juice.
The citrus fruit recipe will yield approximately 400–450 ml of juice.
To get rid of lumps, gelatin is heated in the microwave or in a water bath. The substance must be liquid.
Mix juice and thickener. Poured into molds.

Important! Gelatin cannot be boiled, as it loses its properties.

Place the dessert in the refrigerator for 3–4 hours.

The finished dish can be sprinkled with powdered sugar.

Jelly with tangerines and sour cream

The following ingredients are needed:

sour cream 20% – 250 g;
tangerines without zest – 300 g;
gelatin – 20 g;
boiled water – 100 ml;
sugar – 60 g (if tangerines are sour, add to taste);
vanillin – 10 g.

Jelly making technology:

Gelatin is divided into two equal parts and placed in separate containers, each is filled with 50 ml of water, left for one hour so that the substance completely dissolves and increases in volume.
The fruits are divided into slices, a few pieces are left for decoration, the rest are placed in a cooking container.
Add 30 g of sugar to the raw material and grind with an immersion blender to a puree.
Place the pan on the stove and turn it on. Bring the mixture to a boil and stir constantly.
As soon as bubbles appear on the surface, remove the container from the stove.
One part of the thickener is heated in a water bath and poured into tangerine puree, stirring thoroughly.
To separate the fibrous part, filter through a fine sieve.
The liquid is poured into transparent containers; it is better to use glass bowls.
In order for the layer to completely thicken, place the dessert preparation in the refrigerator for 3–4 hours.
Place the sour cream in a bowl and add the remaining 30 g of sugar and vanilla.
Stir until the crystals dissolve.
The second part of the thickener is heated in a water bath and mixed with sour cream.
Take the bowls out of the refrigerator and pour a layer of sour cream on them.
Place in the refrigerator for three hours.

When the top layer thickens, garnish with tangerine slices and serve.

The dessert tastes like ice cream

Jelly with tangerines and cream

The jelly according to this recipe is called panna cotta. The following products are needed for cooking:

cream (20%) – 400 ml;
sugar – 100 g;
water – 100 ml;
gelatin – 20 g;
vanilla sugar - to taste;
tangerines – 1 kg.

Recipe:

The cream is poured into a boiling container and 50 g of regular sugar and ½ part of vanilla are added and stirred.
The gelatin is divided into two parts, placed in different containers, each filled with cold water, and left for 40 minutes.
The cream is placed on the fire, heated until the crystals dissolve, but do not boil.
To ensure that the gelling substance dissolves well, place it in the microwave for a few minutes, making sure that it does not boil and is free of lumps.
Gelatin is poured into cream, mixed, poured into bowls or transparent containers.
Place the first layer in the refrigerator for 3 hours, during which time the jelly will thicken.
Juice is obtained from tangerines using a juicer. If there is no household appliance, the slices are crushed and the mass is passed through a sieve. The volume of tangerine juice should be equal to the weight of the dairy product.
Add sugar to the liquid and stir until it dissolves.
Heat the second part of the gelatin and add it to the juice, add vanillin.
The containers are taken out of the refrigerator. Pour in the top tangerine layer.

The jelly will harden in four hours.

On top of the dessert you can decorate with a slice of tangerine and mint leaves

Tangerine jelly with agar-agar

A simple recipe that requires a minimum of ingredients:

tangerines – 10 pcs.;
powdered sugar – 100 g;
agar-agar – 10 g.

Preparation:

Processed fruits are divided into three parts. Two of them are crushed with a mixer or blender.
The remaining tangerines are divided into shares and cut into 2-3 parts.
Powder and agar-agar are poured into a cooking container, stirred, and juice is poured.
Place on low heat and boil for two minutes.
Add pieces of citrus fruit to the total mass, let it boil and remove from heat, cool to +35–40 °C.

Pour into one large mold or distribute into small ones. Place in the refrigerator until hardened.

Garnish with mint leaves before serving

Recipe for preserving tangerine jelly

You can prepare the dessert for consumption immediately or prepare aromatic tangerine jelly at home for future use by canning.

Components:

tangerines – 1 kg;
sugar - to taste;
agar-agar – 10 g;
water – 100 ml;
gelatin – 20 g

Cooking algorithm:

Juice is obtained from processed fruits.
Pour into a boiling container and place on the stove.
Add a little sugar.
Gelatin is poured with cold water and left to swell for 30–40 minutes.
Small glass jars are prepared and sterilized. Boil the sealing lids for 10 minutes.
The juice is kept on fire for 3-5 minutes, stirred constantly so that the sugar dissolves. Add agar-agar and cook for another 2-3 minutes, remove from heat.
Heat the gelatin so that there are no lumps and add it to the total mass.

They pour it hot into jars and roll it up.

The dessert does not lose its aroma for a long time and tastes like fresh fruit.

Terms and conditions of storage

Jelly with added gelatin is stored only in the refrigerator for 3-4 days. At high temperatures the product begins to melt. If agar-agar is used as a thickener, the dessert can be left at room temperature for 2-3 days; it retains its shape well. With the addition of dairy products, the shelf life decreases. It is no more than 12 hours at a temperature not higher than +4 ⁰C. Canned jelly is placed in a basement or pantry; the product retains its nutritional value until the next harvest.

Conclusion

Tangerine jelly is a fragrant product with a delicate consistency. Used as an independent dessert, added to milkshakes or ice cream. You can garnish with fresh fruit or a sprig of mint.