For babies from 1 year to 3 years, it is better to use vegetable thickeners – agar-agar and pectin. Dishes prepared on their basis are less likely to cause food poisoning than dishes where gelatin is present.
Agar-agar is obtained from red and brown algae, which are rich in iodine. In the production of agar-agar, they are stored in full.
Pectin, which is “harvested” mainly from apples and citrus fruits, helps to remove harmful substances from the body and improves intestinal motility.
For older children, jelly can be made using gelatin, a product from the processing of animal connective tissue. Gelatin contains amino acids necessary for the growth and development of the baby, such as the essential amino acid glycine, which has a beneficial effect on mental activity, and mucopolysaccharides, which are needed to strengthen the ligaments and the normal functioning of the joints.
Vegetable thickeners are usually used in the industrial production of baby and dietary products. Compared with gelatin, agar-agar and pectin are more expensive, so at home jelly is prepared using gelatin.
One part of the gelatin is poured with 8 parts of cooled boiled water and left for 1–1.5 hours. Then it is stirred until the gelatin is completely dissolved, berry or fruit juice is added and stirred again.
Filter and then bring to a boil. After that, the hot jelly is poured into portions and cooled at 2–8 ° C for 1.5–2 hours, until the jelly solidifies. Before serving the dessert on the table, the jelly with jelly for 2/3 is immersed in hot water for a few seconds, shaken lightly, spread in a vase or on a saucer and served on the table.
Store berry jelly only in the refrigerator, and not longer than 3 hours.