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Fruit jelly recipe - jelly chocolates

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Jelly chocolates: Making delicious jelly hearts!

Jelly chocolates, fruit jelly or jelly sweets are becoming more and more popular. In this blog post we will show you how to make these delicious jelly chocolates yourself at home. You can use any fruit or fruit puree to make the jellies. If you don't want to make the puree yourself, you will find a large selection of different, high-quality fruit purees. The delicious jellies are ideal as a gift and can also be beautifully packaged.

You don't even need many ingredients. In addition, you will not only find the recipe for the jelly chocolates with detailed instructions, but also a video that we have created especially for you. In this video, the production of the jelly fruits is explained in detail! We hope you have lots of fun making them!

Preparation time

10 min.

Preparation time

20 min.

Cooling time

At least 6 h

Raspberry jelly hearts

chocolate mousse

Of course, you can also use other fruit purees of your choice if you don't like raspberry z.B. so much or if you would like to have several variations. The recipe and preparation remain the same for other types of fruit. Only the pectin content changes. In the table above you can see some of the fruits listed and how many grams you need for each fruit.

You will also find a large selection of purees in our online shop.
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The preparation

  • Put the fruit puree and water (1) together in a pan.
  • Mix the sugar (1) with the pectin in a small bowl
  • Put the sugar (2) in another bowl and make a small hollow in the middle.
  • Put the glucose in the hollow so that it does not stick to the edge.
  • Mix the water (2) with the citric acid in a glass. It is really important to use citric acid and not lemon juice, because the juice of a fresh lemon does not have the same concentration of acid as commercial citric acid.

This is how it works: The preparation

  • Boil the water together with the fruit puree and the pectin-sugar mixture.
  • As soon as the mixture starts to boil, let it simmer for about 1 minute.
  • Now add the glucose and the remaining sugar to the mixture.
  • Boil the mixture to 106 °C using a sugar thermometer and then remove it from the heat immediately.
  • Finally, add the dissolved citric acid and stir the jelly briefly.
  • Pour the mixture into the jelly moulds as quickly as possible using a funnel .
  • Leave the jelly hearts to cool for at least 6 hours. Overnight is best.
  • As soon as the jellies have cooled down, you can take them out of the moulds and roll them in granulated sugar. This will prevent them from sticking together.
  • Hide them well from your family, otherwise they will be gone in no time!

Storage

Dry | Room temperature

Durability

1 month

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What actually is pectin?

Pectin is a natural thickening agent that occurs in large quantities in apples, citrus fruits and some berries, for example. It is therefore a perfect vegan alternative to gelatine and can be used for fruit jellies, gummy bears, cake fillings and jams. Commercially available pectin is mostly made from the peel of pome fruits.

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, the correct dosage must first be determined exactly. At least 1 % of the mass should be added pectin to get a jelly. For thicker masses, however, you need to add more pectin. Note, however, that pectin is a thickening agent. It is not harmful to humans and does not have a maximum dosage, but it should not be consumed in large quantities because the thickening effect remains in the human intestine.

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Thank you!

Your miniSchoggi team!

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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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