Canned peaches 50, 40 peach syrup, sugar 5, 3 gelatin, citric acid 0.1.
Peaches cut into thin slices. Canned peaches syrup diluted with water, add sugar to it, then is heated to boiling, combine with gelatin, citric acid, enter, and then filtered.
The prepared mixture is poured into molds and 1-1,5sm layer to harden. On top of the jelly nice place slices of peaches, pour them in the same layer of the mixture and, after a second layer of jelly hardens, fill the molds with a mixture of the top, then well cooled.
To improve the palatability of jelly you can add a small amount of pink muscat or port (about ’15 per serving).
This gel can be prepared from any of the canned fruit.