Jelly jam is especially popular among blanks for the winter. It is usually made with pectin-rich fruits. If natural pectin is not enough, add fruit juice (usually from sour apples) or confectionery pectin. Apples, currants, quince, raspberries and apricots are well suited for making "winter jelly".
Lemon and apple jelly jam
Ingredients:
- sour apples - 2 kg;
- lemon - 3 pieces;
- sugar - 1 kg;
- tartaric acid - 1 teaspoon.
Wash the apples and cut them into medium-sized slices without peeling. Cut the lemon into wedges and mix with the apples.
Pour some water over the fruit and cook until soft. Strain the juice released during the cooking process, add sugar to it. Cook over high heat, stirring constantly and be sure to skim off the foam.
Add tartaric acid at the end of cooking. Pour the finished jelly into clean jars.
The readiness of the jelly is determined as follows: pour a spoonful of the condensed mass on a saucer and cool it. If the juice turns into a jelly that peels off easily from the saucer, stop cooking.
Jelly jam "Currant juice"
Ingredients:
- currant juice - 1 liter;
- sugar - 1200 g;
- tartaric acid - 1 teaspoon.
Sort thoroughly and rinse the currants (red, black or white, you can mix). Separate the berries from the twigs and knead. Strain the released juice through a fine sieve.
Add sugar to the juice and cook over high heat. Check readiness and add tartaric acid 2 minutes before the end of cooking.
Pour into small, clean jars.
Jelly - strawberry jam
This jelly is prepared with the addition of apple juice, since strawberries contain an insufficient amount of pectin.
Ingredients:
- apple juice - 1 liter;
- strawberry juice ¼ liter;
- sugar - 800 g;
- tartaric acid - 1 teaspoon.
Squeeze strawberry juice from fresh berries, and prepare apple juice by boiling. 1 liter of apple juice is made from 2 kg of cooked sour apples. Cut the apples into slices and cover with water so that it covers them. Cook until soft and drain hot without squeezing.
Mix the juices, add sugar to them and cook in a wide bowl over high heat. At the end of cooking, add tartaric acid and pour the finished jelly into the jars.
