How to cook a perfectly transparent jelly

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Cooking the perfect transparent jello is a real art that can be mastered by anyone who knows a few important secrets. The classic Ukrainian delicacy with horseradish often becomes a decoration of the festive table, but achieving a clean, clear broth is not as easy as it seems.

Tips for preparing clear jelly

The right choice of ingredients. The best jelly is made with meat on the bone – pork legs, tails or chicken thighs. This will provide enough gelatin to set the jello.

Rinse and soak the meat. Be sure to soak the meat in cold water for several hours before cooking. to get rid of blood and residues that can make the broth cloudy.

Slow cooking. Put the meat on a slow fire and cook at a minimum boil. Avoid violent boiling – this is the main enemy of a clear broth.

Remove the foam regularly. As soon as foam begins to form on the surface of the broth, it must be carefully removed with a spoon. This will help prevent cloudiness.

Strain the broth. After the jelly has cooked (this takes 4-6 hours), be sure to strain the broth through cheesecloth or a sieve. This will remove small particles and make the broth perfectly clean.