Plum jelly-ppo... (Plum petitchell)
I bought a bag of plums to eat...There was a plum & grape cooking event, so I made plum jelly po. I'm a plum killer, but he didn't want to eat it because of the sourness of the plum, so he made me a jelly po for summer dessert for vacation.^^
Strengthening kidney function, blood circulation, anemia relief, eye health, fatigue recovery, bone health, and immunity enhancement
5 serving
Within 999 minutes
elliws재원맘
- Ingredients
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plum4ea
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Bottled water360ml
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gelatin2piece
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Allulose2t
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Vinegar1/2cup
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Flour1/2cup
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- Cooking Steps
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STEP 1/221st Cleaning> Sprinkle half a cup of vinegar (primary solution) on the plum peel and gently rub the outside. Especially, rub the tip carefully.
STEP 2/222nd Wash > Pour enough water to cover the plums. Sprinkle half a cup of flour and whisk away the lump, soak it for 10 minutes, and rinse it 3-4 times. (Remove water with a kitchen towel)
STEP 3/22Gelatin is 2g per sheet. One sheet is usually used for 180ml of bottled water (milk).
STEP 4/22Add 2 pieces of gelatin to 360ml of bottled water and melt it in a double bath. You don't have to boil it hard, just the gelatin needs to melt completely.
STEP 5/22If you don't have a Jelly Po container, prepare a silicone ice frame, a soft container, and a mini cup for one person. (A paper cup is fine too)
Hard plastic containers don't come out as they are.
STEP 6/22Peel the skin for children. My son is sensitive..Cut the pulp into very small pieces. Remove the brownish spots on the seeds and tips.
STEP 7/22the flesh of a plum jelly without skin
STEP 8/22I use the skin for adults. Cut it into small pieces in the shape of a fan shape.
STEP 9/22When you make jelly ppo with only fruits... It's not just my taste or your taste, but it becomes a fierce taste.
It tastes better with sugar, but a lot of it goes into Jelly Po. So I used cj allulose, which is 1/10th the calories of sugar.
STEP 10/22On low heat... put a ton of allulose in a thick-bottomed skillet.
STEP 11/22Add the plum pulp and mix well.
STEP 12/22Cover on low heat and simmer for 2 minutes.
STEP 13/22Let the gelatin melt cool.
STEP 14/22Never add lemon juice like when making fruit jam.
try to add a refreshing lemon flavor...It's a phenomenon where all the pulp is loosened.
STEP 15/22Let the boiled plums cool.
STEP 16/22Cook and cool the plums with rinds in the same way.
(There was apple mint in the freezer, so I put it in, and it came out in a color similar to perilla leaf, and it's dried, so it's not a big point.)
STEP 17/22Mix gelatin water and boiled plums well. (Use wooden spoon)
STEP 18/22Pour it into a container, cover it, and place it in the refrigerator straight. (4-5 hours)
STEP 19/22I put it in a wide mold. (Use cover with aluminum foil)
STEP 20/225 hours later> I tried to take it out of the refrigerator and cut it...I couldn't cut it because there was a lot of plum pulp.
STEP 21/22So... I scoop it out with a wooden spoon and put it in a mini glass bowl. If you have apple mint, put it up as a point.
STEP 22/22If you put in a lot of plums, it doesn't become soft jelly poppo, but it becomes a squishy jelly poppo that you scoop up.
From the beginning...Make it in a container for one person.^^
You have to add less pulp to make soft jelly beans. I put in a lot of pulp so that I can eat as many plums as possible. The melted gelatin water sinks on the floor when it gets too cold. Mix well with the boiled plums at a moderately cold temperature.^^
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