Jelly, jellied meat, jelly, marmalade, jam - this is an incomplete list of dishes that are prepared using a variety of gelling agents. Many housewives for years use animal gelatinWithout even realizing that it is possible to achieve a better gelling effect using vegetable substances! Our editors will tell what to replace gelatin.
To do this, mix a small amount of sugar with pectin (5 g of pectin on 1 kg of fruit) and add the mixture to boiling jam. At the end of cooking, add a little citric acid to the jam. Pectin begins to act like gelatin, after complete cooling.