QiMeal
Galaretka Owocowa
Galaretka Owocowa · ready in 4 h 25 min · 6 servings · 110 kcal per serving · easy · 7 ingredients
A from-scratch Polish fruit jelly with real berries, bright lemon, and a clean wobble—the kind of simple chilled dessert children wait for at family tables.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 4 h 25 min
- Serves
- 6
- kcal
- 110
- Difficulty
- easy
Ingredients · 6 servings
- 400 gStrawberry, hulled, 300 g pureed and 100 g chopped
- 100 gRaspberry, rinsed
- 100 gBlueberry, rinsed
- 18 gGelatin, powdered
- 80 gSugar
- 25 mlLemon juice, fresh
- 300 mlWater, cold, divided
Equipment
blender, stovetop, refrigerator, kitchen scale, saucepan, fine-mesh sieve, mixing bowl, spoon, measuring jug, 6 glasses, serving plates
Instructions
- Prepare Station
Gather and weigh all fruit, gelatin, sugar, lemon juice, and water; set out a saucepan, blender, sieve, bowl, spoon, and 6 glasses. · 5 min
What to look for: All ingredients measured and tools ready on the work surface
- Bloom Gelatin
Sprinkle gelatin over 120 ml cold water in a small bowl and leave it undisturbed for 5 minutes until swollen and sponge-like. · 5 min
What to look for: Gelatin looks hydrated, thick, and evenly swollen
- Blend Fruit
Blend 300 g strawberry with raspberry and 180 ml water, then pass the purée through a sieve into a saucepan for a smooth jelly. · 5 min
What to look for: Purée is smooth, bright red, and mostly free of seeds
- Warm Purée
Heat the fruit purée with sugar over low heat, stirring until the crystals disappear; keep it steaming gently and do not boil. · 5 min
What to look for: Sugar has dissolved and the purée is steaming without bubbling
- Dissolve Gelatin
Remove the pan from the heat, add the bloomed gelatin, and stir until the liquid is clear and no grains remain on the spoon. · 3 min
What to look for: Gelatin is fully melted and the fruit liquid looks glossy
- Fill Glasses
Stir in lemon juice, divide chopped strawberry and blueberry among 6 glasses, and pour the warm fruit jelly mixture over them. · 4 min
What to look for: Fruit pieces are suspended in evenly filled glasses
- Chill Firm
Refrigerate the glasses for at least 240 minutes until the galaretka is fully set and wobbles cleanly when tilted. · 4 h
What to look for: Surface is firm, shiny, and gently wobbly
- Serve Chilled
Serve the galaretka cold in the glasses, loosening the edge with a spoon only if you want to turn it out onto plates. · 2 min
What to look for: Jelly holds its shape and trembles lightly
Nutrition (per serving)
| kcal | 110 |
|---|---|
| Protein | 3 g |
| Carbohydrates | 23 g |
| of which sugars | 19 g |
| Fat | 0 g |
| of which saturated | 0 g |
| Fibre | 3 g |
| Sodium | 7 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Strawberry
- Raspberry: Use only if a more tart berry jelly is desired; strawberry is traditional for this version.
Raspberry
- Strawberry: Makes the jelly sweeter and less tart while staying within the classic berry profile.
Blueberry
- Raspberry: Gives a softer texture and a sharper berry taste in the set jelly.
Gelatin
- Gelatin sheet: Use the same total setting strength by weight and bloom in cold water before dissolving.
Sugar
- Fine sugar: Dissolves a little faster in the warm fruit purée.
Lemon juice
- Raspberry: Use crushed raspberry for tartness only if lemon juice is unavailable; the finish will be less bright.
