The conventional ratio of gelatin tablets to make jelly is: 1 tablet: 250 ml of water. If you want it to be firmer, with more elasticity and texture, you can change the ratio to 1 tablet: 200-220 ml of water; if you want it to taste soft, waxy and smooth, you can change the ratio to 1 tablet: 300ml water. In addition, the temperature of the water used to dissolve gelatine should not exceed 60 degrees, otherwise the collagen contained in the gelatine will be matured and lose its elasticity, which will affect the taste; it is best to dissolve it at around 40-45 degrees for the best effect; after dissolution The jelly made in the future can be frozen in the refrigerator at about 4 degrees Celsius until it solidifies.

If you use 500 ml of juice to make jelly, the method is: first cut 2 and a half pieces of gelatine into small pieces with scissors, then cool the boiling water to 50 degrees, and Put the gelatine fragments into warm boiling water and stir occasionally with a long spoon. After all the dissolved juice has cooled down to normal temperature, add it to the juice (if it is not sweet enough, you can add an appropriate amount of sugar), stir well and filter through a filter. Pass it through the net twice to make it more even and taste better; then divide it into molds or containers and put it in the refrigerator to freeze.