Some easy and healthy recipes with Gelatine
Lemon and Eucalyptus Jubes
125 gms Gelatine
1/2 cup cold water
1/2 cup hot water
1/2 cup lemon juice
454 gms clear honey
Soak the gelatine in cold water until spongy.
Bring the honey and lemon juice to boiling point.
Stir hot water into soaked gelatine. Add to the honey and lemon mixture, stirring thoroughly.
If necessary skim the surface of the liquid to remove sediment.
Pour into trays, refrigerate till set. Cut into small cubes.
Some tips when using Gelatine in Jams and Marmalades
When preparing jams and marmalades gelatine can be a splendid setting agent!
It isn’t a preservative, but is ideal when sugar is not used in the fruit boiling. Diabetics and those people on very strict diets would not use sugar when preparing jams, and a small percentage of gelatine is used to set the boiled fruit mixtures. Because fruit syrup vary in their pectin content, which is a natural setting agent in fruit, it is not possible to give a measure other than a guide.
Try half a teaspoon of gelatine to each 250ml (1 cup) of cooked mixture. Dissolve the gelatine in a tablespoon of hot water and add to the jam or marmalade 10 minutes before removing from the heat. After cooling, if the jam/marmalade has not set use the same procedure i.e. warm the mixture, dissolve gelatine and add to the warm jam/marmalade.
Here is a selection of recipes but please remember to keep jams, marmalades and spreads at their best they should be kept refrigerated. The gelatine is added to assist in the gelling and spreading of the jams and is not a preservative. It is also important to use sterilized jars.
Thoroughly was jars and heat oven until moderately hot, place jars upside down on a suitable tray in the oven.
Ginger Melon Jam (sugar free)
3 teapoons gelatine
250 ml ( 1 cup) water
250 gms honeydew melon
2 large lemons – juiced
100 gms preserved ginger – washed
5 ml or 1 teaspoon liquid sweetner.
You will require 2 to 3 sterilized jars with tight screw lids.
Skin, slice and dice honeydew melon and place in bowl.
Juice 2 large lemons and add to melon add ginger and refigerate ovenight simmer the above mixture in 250ml (1 cup) water until tender. Remove from heat.
Strain 125 ml (1/2 cup) hot liquid.Add gelatine and stir briskley with a fork until dissolved.
Stirring well add the gelatine solution to the fruit mixture.
Add liquid sweetner
Pour into sterilized jars. Refrigerate. Makes about 600ml of jam.
Marmalade (sugar free)
1 1/2 teaspoons gelatine
400 ml cold water
400 ml Orange and lemon juice
1 1/2 tablespoons grated orange and lemon peel
20 ml (1 tablespoon) liquid sweetener
Place fruit juice and peel into a saucepan and boil until 110º Celsius. allow to cool overnight.
Warm 1/2 cup of the mixture ( be sure to strain first) and into this dissolve the gelatine. Add this to the remainder of the mixture stirring well to combine.
Add liquid sweetener.
Pour into sterilized jars.
Place in refrigerator.
This mixture takes a few hours to set as it is a spreadable gel only.
Lemons could be replaced with Grapefruit.
Low Calorie Chiffon Pie
250 gms sweet biscuits (crumbed)
125 gms melted butter
You will require a 23cm pie dish or spring form pan.
Combine crumbed biscuits with melted butter and press into pie dish or foiled lined spring from pan. Chill until firm.
3 teaspoons gelatine
125 ml (1/2 cup) hot water
60 ml (1/4 cup) cold water
125ml (1/2 cup) lemon juice or orange juice
100 gms (5 tablespoons) castor sugar (or use sugar substitute)
2 eggs separated
Heat lemon juice with 4 tablespoons of sugar and cold water until sugar is dissolved
Beat egg yolks and stir into the lemon mixture. continuing stirring over the heat for 2 – 3 minutes until mixture thickens. Remove from heat.
Dissolve gelatine in hot water and add to the lemon mixture. allow to cool until thickened.
Spoon into the chilled crumb base. Refrigerate till firm.
Whip egg whites with remainder (1 tablespoon) of sugar.
Whip till shiny.
Spoon onto the Lemon Chiffon.
Refrigerate until ready to serve.
Recipes will be updated frequently.