In summer, eyes run up from the abundance of fruits and berries. I want to eat so that then all winter remember the honey sweetness of summer. From berries and fruits you can make delicious compotes, preserves, jams and jellies.
Pick your recipe
You will need
- For red currant jelly
- - red currant 1 kg;
- - sugar.
- For apple and hawthorn jam
- - hawthorn unripe 1 kg;
- - sweet and sour apples 350 g;
- - sugar 0.5 kg.
Instruction manual
1
Redcurrant jelly. Rinse currants and put in a saucepan. Pour 1 cup of water and bring to a boil. Then rub the berries through a sieve. Add sugar to the juice. Bring to a boil and cook over medium heat for 30 minutes. Arrange hot jelly on sterilized jars, roll up, turn upside down and wrap in a blanket. Leave to cool.
2
Jam from apples and hawthorn. Sort the berries, peel the stalks, remove the seeds. Put the berries in a saucepan and sprinkle with sugar. Cover with a towel and keep warm for a day. Add 600 ml of water. Bring to a boil and cook for 20 minutes. Then remove the berries from the syrup, wipe through a sieve and return to the pan.
3
Rinse apples, peel and seeds. Pass through a meat grinder and add to the hawthorn. Cook over medium heat, stirring for 40 minutes. Remove the foam. Pour hot jam into sterilized jars and roll up.