In summer, your eyes run up from the abundance of fruits and berries. I would like to eat so that later all winter I remember the honey sweetness of summer. You can make delicious compotes, preserves, jams and jellies from berries and fruits.
It is necessary
- For red currant jelly
- - red currants 1 kg;
- - sugar.
- For apple and hawthorn jam
- - unripe hawthorn 1 kg;
- - sweet and sour apples 350 g;
- - sugar 0.5 kg.
Instructions
Step 1
Red currant jelly. Rinse the currants and place in a saucepan. Pour in 1 glass of water and bring to a boil. Then rub the berries through a sieve. Add sugar to the resulting juice. Bring to a boil and simmer over medium heat for 30 minutes. Spread hot jelly in sterilized jars, roll up, turn upside down and wrap with a blanket. Leave to cool.
Step 2
Jam from apples and hawthorn. Sort the berries, peel the stalks, remove the seeds. Place the berries in a saucepan and cover with sugar. Cover with a towel and leave warm overnight. Add 600 ml of water. Bring to a boil and cook for 20 minutes. Then remove the berries from the syrup, rub through a sieve and return to the saucepan.
Step 3
Rinse apples, peel and seeds. Pass through a meat grinder and add to the hawthorn. Cook over medium heat, stirring occasionally, for 40 minutes. Skim off the foam. Pour hot jam into sterilized jars and roll up.
