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CZ550Kevlar

Jelly

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Hoping for some insight here.

I hate Jelly with a passion, the fruit jelly you make with cubes and hot water etc.

As a child i loved it, however i had a bad incident once and it put me off, especially the texture where it breaks up into little bits which severely limits my eating of trifles.

However..... i had a tesco raspberry trifle at the weekend as someone said it isn`t the normal jelly it is a different texture, on trying it they were right it`s a jelly but it melted in your mouth... My question is what type of jelly is this, i want to know so i can make it and eat trifles again.

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2 minutes ago, CZ550Kevlar said:

Hoping for some insight here.

I hate Jelly with a passion, the fruit jelly you make with cubes and hot water etc.

As a child i loved it, however i had a bad incident once and it put me off, especially the texture where it breaks up into little bits which severely limits my eating of trifles.

However..... i had a tesco raspberry trifle at the weekend as someone said it isn`t the normal jelly it is a different texture, on trying it they were right it`s a jelly but it melted in your mouth... My question is what type of jelly is this, i want to know so i can make it and eat trifles again.

Come on, you really have to give us a little more detail!

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Jelly made with gelatine will melt in the mouth due to its very low melting point.

Jelly made with agar agar, the veggie alternative to gelatine, will not melt in the mouth due to its much higher melting point.

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Sooooo, Jelly as a kid where you melt the cubes in hot water is Agar? and the Jelly i like that melts in your mouth rather than going like frogspawn is Gelatin?

Whats pectin jelly then as i`ve just read the ingredients for Tesco trifles and the only thickener i can find is Pectin?

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Pectin is naturally occurring in fruits and will set, it is what is used in jam.

The main difference is pectin requires care in the cooking process to get it to set. There is a critical stage you need to reach.

Gelatin is much easier.

 

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So it's  likely then that Pectin Jelly is the answer to my problems as the only thickener I can see in both the strawberry and raspberry trifles is pectin.

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