Jolly Jelly

Jellies!! Don't you love them??

Ingredients	Quantity
Cold water	½ cup+3/4 cup
Gelatin	35gms
Sugar	2 cups
Food Color	few drops
Fruit essence	few drops
Castor Sugar/Regular sugar	for coating jelly
Ice tray/jelly mold/chocolate molds	for setting the jelly

Method

In a large heat proof bowl add ½ cup cold water and add gelatin stir well and keep aside for 15-20 minutes.

Place a sauce pan on flame on low heat, add 3/4 cup of water and sugar, stir till sugar dissolves. Later crank the heat to high. After a rolling boil simmer and let it boil for 5 minutes or till the syrup thickens a little.

Then add the hot syrup to the bowl with gelatin. Stir till gelatin completely dissolves in the sugar syrup and the mixture is clear. It should not have any lumps or sugar crystals. Now you can separate your jelly into separate bowls and add flavors and colors of your choice. For the above quantity I divided the liquid into 4 parts and added 2 drops of food color and 3 drops of fruit essence in each bowl. Mix well and taste. Grease your mold with some vegetable oil. 

Once you are happy with the color and flavor set jelly in ice cube trays in the fridge for 8-12 hours. de-mold the jelly and immediately roll them in sugar.

Arrange the jelly in a tray lined with baking paper for some time and sugar will set and form a layer. Once the jelly is firm to touch store them in a zip lock bag or air tight container in the fridge.

Points to remember

ü  It is better to use microwave safe bowls while making jelly. If your jelly starts to harden you can just heat it for few seconds in the microwave.

ü  For best results whenever using gelatin in your recipe soak it in cold water and allow it to bloom for few minutes.

ü  While adding color or flavor add little at a time as it can be too strong.

ü  If you like jelly to be sour you can add a pinch of citric acid to the liquid along with the flavors.

ü  Remember not to put different flavors of jelly in a same box or same zip lock bag.