GELEIA CASEIRA

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Feita em casa

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Algumas frutas rendem geleias melhores. Sabe quais são? As que são ricas em pectina. É ela que garante a consistência ideal da geleia.

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E quais são essas frutas? Morango, amora, uva, maçã, goiaba, ameixa, damasco, pêssego, figo.

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Outras frutas também podem ser utilizadas, basta usar a pectina em pó (compre em casas especializadas)

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Fique de olho no ponto da fruta que for utilizar: frutas muito verdes deixam a geleia ácida e as maduras demais, açucaram o preparo.

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Uma boa ideia é utilizar o açucar cristal, mas o refinado também pode ser utilizado. Neste caso, prepare em fogo bem baixo.

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Para saber o ponto da geleia, o truque é colocar uma pequena quantidade no prato e riscar um caminho com o dedo. Se as partes se juntarem, precisa cozinhar mais.

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Geleia com a casca do maracujá? Vem ver como é fácil!

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Fogo baixo, panela grossa e paciência. É assim que se faz geleia. Use o fogo baixinho e mexa de vez em quando.

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Use 450g de morangos, 1 xícara (chá) de açúcar cristal e o caldo de 1/2 limão Tahiti.

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As geleias caseiras duram até cerca de um mês na geladeira e podem ser congeladas por até 6 meses.

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Nem só de pão e torrada vive uma geleia. Aposte na panqueca americana!

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E para acompanhar essa geleia?

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MAIS RECEITAS FÁCEIS? AQUI TEM!

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