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Kojel Jel Dessert, Lemon
Kojel Jel Dessert, Lemon
3 oz
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About
Details
Kosher for Passover. Quick setting. Imitation flavor. Makes 4 half cup servings. Kojel, unlike pure gelatin, is a quick setting jel dessert. Product of USA.
Ingredients
Sugar, Carrageenan, Adipic Acid, Potassium Citrate, Natural and Artificial Flavor, FD&C Yellow 5.
Directions
Bring two cups of water (16 oz - 450 ml) to boil in saucepan. Remove from flame and pour into mixing bowl. Add contents of package to hot water. Stir with fork or whisk until well dissolved, pour into mold, and chill refrigerator until firm. To Unmold: Dip mold almost to rim in warm water for a few seconds. Remove, and loosen edges with pointed knife dipped in warm water, place serving plate over mold, turn upside down shake gently once or twice, then lift off mold. Helpful Hints for Making Kojel Molds: Kojel, unlike pure gelatin, is a quick setting jel dessert. Therefore when adding fruits, vegetables or juices: 1) have all the ingredients to be added ready before you begin. 2) for best results warm all additions by dipping cans or containers in boiling water, thus extending the amount of time left to work with the jel before setting action begins. At the least. Additions should be at room temperature, not refrigerated. 3) add all ingredients while Kojel is still very warm and syrupy. 4) do not attempt to remix Kojel once setting as begun, since it will not remold once it has set. 5) since Kojel has a higher acid content than gelatin, avoid adding high acid lemon or pineapple juice which break the mold.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 35mg2%
- Total Carbohydrate 20g7%
- Dietary Fiber 0g0%
- Sugars 20g
- Protein 0g
Details
Kosher for Passover. Quick setting. Imitation flavor. Makes 4 half cup servings. Kojel, unlike pure gelatin, is a quick setting jel dessert. Product of USA.
Ingredients
Sugar, Carrageenan, Adipic Acid, Potassium Citrate, Natural and Artificial Flavor, FD&C Yellow 5.
Directions
Bring two cups of water (16 oz - 450 ml) to boil in saucepan. Remove from flame and pour into mixing bowl. Add contents of package to hot water. Stir with fork or whisk until well dissolved, pour into mold, and chill refrigerator until firm. To Unmold: Dip mold almost to rim in warm water for a few seconds. Remove, and loosen edges with pointed knife dipped in warm water, place serving plate over mold, turn upside down shake gently once or twice, then lift off mold. Helpful Hints for Making Kojel Molds: Kojel, unlike pure gelatin, is a quick setting jel dessert. Therefore when adding fruits, vegetables or juices: 1) have all the ingredients to be added ready before you begin. 2) for best results warm all additions by dipping cans or containers in boiling water, thus extending the amount of time left to work with the jel before setting action begins. At the least. Additions should be at room temperature, not refrigerated. 3) add all ingredients while Kojel is still very warm and syrupy. 4) do not attempt to remix Kojel once setting as begun, since it will not remold once it has set. 5) since Kojel has a higher acid content than gelatin, avoid adding high acid lemon or pineapple juice which break the mold.
Common questions
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