Jelly Chocolates Recipe

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★★★★★ (5.0)
Posted on: 2021-05-11
 

Jelly chocolates: How to make delicious jelly hearts

Jelly sweets, also known as fruit jellies or jelly sweets, are becoming increasingly popular. Not only because these little ‘sweets’ make such great gifts and little treats for in between meals, but also because they simply taste phenomenal!  In this blog post, we’ll show you how to make these delicious jelly sweets yourself at home. You can use any fruit or fruit purée you like to make the jellies, so you can really choose the fruit you enjoy most. We used raspberry purée for our pralines, but as we said, you’re completely free to choose which fruit you use, and you can, of course, mix different fruit purées together.

If you don’t want to make the purée yourself, you’ll find a wide selection of different, high-quality fruit purées in our shop. You’ll of course also find the mould for the jelly pralines in our online shop, and as not everyone fancies a heart shape, we naturally have plenty of other moulds too. These delicious jellies are ideal as a small gift or present and can be wrapped up beautifully. You don’t need many ingredients at all. What’s more, you’ll find not only the recipe for the jelly pralines with step-by-step instructions, but also a video that we’ve created especially for you. In this video, the process of making the jelly pralines is explained in great detail! We hope you have lots of fun making them!

Key figures

Quantity: 24 pieces

Chilling time: approx. 6 hours

Difficulty: Easy

Shelflife: 1 month

Fruit jelly

Raspberry purée150 g

Water | Part 1

50 g

Granulated sugar | Part 125 g

Pectin

4 g

Granulated sugar | Part 2225 g

Glucose

90 g

Water | Part 24 g
Citric acid4 g

Addition of pectin

4 g

8 g

Raspberry

Strawberry

redcurrant

Pineapple

Passion fruit

Cherry

Apriokosis

Mango

blackberry

Banana

Of course, you can also use other fruit purées of your choice if you don’t like the taste of raspberry z.B. or if you’d like to try a few different varieties. The recipe and method remain the same for other types of fruit. The only thing that changes is the pectin content. In the table above, you can see a list of some fruits and how many grams you need for each one. You’ll also find a wide selection of purées in our online shop.

Making the fruit jelly

Put the fruit purée and the water (part 1) into a saucepan.

In a small bowl, mix the sugar (part 1) with the pectin. Put the sugar (part 2) into another bowl, make a well in the centre and pour the glucose into it.

In a small bowl, mix the water (part 2) with the citric acid. It’s really important that you use citric acid and not just lemon juice. This is because the juice of a fresh lemon does not have the same concentration of acid as the citric acid you can buy.

Add the pectin and sugar mixture to the fruit purée and bring the mixture to the boil. Leave the purée to simmer gently for about 1 minute. Then add the glucose and sugar mixture and stir it in well.

Now heat the fruit purée to exactly 106 ºC using a sugar thermometer, then remove the pan from the heat straight away. Add the dissolved citric acid and stir briefly. Pour the jelly into a metal funnel.

Now try to pour the mixture into the jelly mould as quickly as possible. You need to work quickly here because the mixture sets quite quickly and can therefore block the nozzle.

Now you need to leave the jelly hearts to set for at least 6 hours. Ideally, though, leave them overnight.

Once the hearts have cooled down sufficiently, you can carefully remove them from the jelly mould. To do this, simply press against the silicone from underneath.

Place the moulded jelly hearts in a bowl of granulated sugar and roll them around until they are completely coated in sugar. The sugar prevents the jelly sweets from sticking together. Now you can wrap the sweets up nicely and give them as gifts – or, of course, enjoy them yourself.

Storage & Shelf life

The finished jelly hearts will keep for up to a month at room temperature. It’s best to pack them in a chocolate box.

What exactly is pectin?

Pectin is a natural thickening agent found in large quantities in apples, citrus fruits and some berries, for example. This makes it a perfect vegan alternative to gelatine and it can be used for fruit jellies, gummy bears, cake fillings and jams. Commercially available pectin is usually made from the peel of pome fruit. Pectin is suitable for all recipes that are normally made with gelatine. So if you want to make your favourite recipe vegetarian or vegan, pectin is the perfect choice. However, you’ll first need to work out the correct amount to use. You should add at least 1 per cent of the total volume in pectin to make a jelly. For thicker mixtures, however, you’ll need to add more pectin. Bear in mind, though, that pectin is a thickening agent. It is not harmful to humans and has no maximum dosage; nevertheless, it should not be consumed in large quantities, as its thickening effect persists even in the human gut.

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Nutritional information per 100 g

Energy value in kJ:1148 kJ |Energy value in kcal:271 kcal |Fat:0.1 g, of which saturated fatty acids: 0 g |Carbohydrates:65 g, of which sugars: 65 g |Protein:0.3 g |Salt:0.012 g

 
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Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Summer & 1 August, Chocolate and pralines, Pralines, Sweet basic recipes

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Comments

  • Dopplte Menge an Fruchtpüree möglich, aber...
    By: Sven Leuschner On 2024-05-22
    Rating:
    ★★★★★ (5.0)

    Hallo,
    vielen Dank Herr Burk für die Antworten auf meine Kommentare, Sie haben mir sehr geholfen.

    Ich hatte recherchiert, dass ein gutes Gelieren gelingt, wenn das Verhältnis von Pektin, Wasser und Zucker stimmt. Dank ihren Tipp wurde ich darin bestätigt und durch das originale Rezept konnte ich das richtige Verhältnis errechnen (mit der Annahme, dass Ananaspüree aus ca 85% Wasser besteht).

    Ich habe nun die doppelte Menge an Prüree genutzt, kein extra Wasser dazugegeben und ca 77g Wasser aus dem Püree ausgekocht, damit die Gesamtmenge an Wasser wieder dem Rezept entspricht. Ansonsten habe ich alles gleich gelassen.

    Hat super funktioniert. Ich würde nicht behaupten, dass der Geschmack doppelt so intensiv ist, aber ich denke die Pralinen sind deutlich fruchtiger.

    Da ich in Zukunft nicht so viele Pralinen machen werde und das rohe Püree schnell verdirbt, wird es so auch schneller verbraucht.

    Beste Grüße,
    Sven

    Replied by: Nicholas Burk On 2024-05-22 Hallo Sven,
    super, das freut mich sehr, wenn ich Dir weiterhelfen konnte. Freut mich, wenn Du es jetzt so hinbekommen hast, dass der Geschmack etwas intensiver und fruchtiger ist :)

  • Mischverhältnis des Pektin zum Fruchtpüree und Zucker
    By: Sven Leuschner On 2024-05-21
    Rating:
    ★★★★★ (5.0)

    Hallo,
    die Zubereitung hat nach eurem Rezept und mit einem Ananas-Püree wunderbar geklappt. Leider fand ich den Geschmack nicht kräftig genug. Was kann ich machen um den Geschmack von dem Püree zu verstärken?

    Meine naive Idee ist es die Menge an Fruchtpüree zu verdoppeln. Gebe ich dann die doppelte Menge an Pektin bei oder gibt es da ein anderes Mischverhältnis?

    Ich könnte auch anders herum fragen: Wenn ich den Zuckeranteil verringern möchte ohne die Menge an Fruchtpüree zu verändern, wie muss ich die Menge an Pektin anpassen?

    Replied by: Nicholas Burk On 2024-05-21 Hey Sven. Freut mich, wenn das Rezept wunderbar geklappt hat. Den Geschmack der Frucht kannst Du dadurch verstärken, indem Du z. B. noch Aroma hinzufügst. Hier haben wir ein sehr leckeres, natürliches Aroma:https://www.minischoggi.ch/online-shop/kuchen-torten/torten-zutaten/aromen-torten/aroma-ananas-50-ml.html
    Eine weitere Idee wäre, ca. 50 g mehr Püree hinzufügen und solange einzukochen, dass Du die im Rezept angegebene Menge erhältst. Durch das Verdampfen des Wassers intensiviert sich auch noch mal der Geschmack der Frucht. Ich würde Dir empfehlen, den Zuckeranteil nicht zu stark zu verringern.

    Liebe Grüsse
    Dein miniSchoggi Team

  • 106°C oder 160°C?
    By: Sven L. On 2024-05-07
    Rating:
    ★★★★★ (5.0)

    Hallo,
    im Video wird gesagt, dass man das Ganze auf 160°C aufheizen soll, aber in dem Text steht 106°C. Ich vermute mal ersteres ist korrekt, oder?

    Replied by: Nicholas Burk On 2024-05-16 Hey Sven,
    danke für den Hinweis. Es sind 106 ºC, auf die Du die Masse erhitzen musst. Es ist im Video falsch unterbetitelt.
    Liebe Grüsse
    Dein miniSchoggi Team

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