Today there are about a dozen varieties of yoshta - a hybrid of black currant and gooseberry - which have successfully taken root in summer cottages and backyards. Yoshta is delicious fresh, and you can also make various jams, compotes, jellies from the hybrid.
It is necessary
- - yoshta - 300 - 400 g
- - sugar - 500 - 600 g
- - water - 300 ml
Instructions
Step 1
From the specified amount of ingredients, 250 - 300 ml of jelly will be obtained. The berries do not need to be removed from the stalks, since by the end of boiling the syrup will be strained.
Put the yoshta in a colander, then rinse with running water, removing bugs and snails that like to hide in bunches of berries.
Step 2
Transfer the fruit to an enamel bowl and mash with a potato pusher. In order to optimize the process, as well as to reduce the amount of waste that will be thrown away, you can use a meat grinder.
Step 3
Next, cover the prepared berries with sugar, stir or do not, and leave for about 1 hour. After the specified period of time, pour water of any temperature into a bowl with prepared yoshta and put the bowl on low heat.
Step 4
Cook, stirring occasionally, when you remember, 1 - 1, 5 hours. Strain the syrup, separating the fruits. Simmer for about 30 to 40 minutes more until the drop on the cold saucer stops spreading. In this case, you need to make sure that the syrup does not change color, while remaining a beautiful blueberry-red hue. If the color begins to turn brown, then the jelly has already been digested. Although this will not affect the taste, it will spoil the appearance of the final product.
Step 5
Pour hot jelly into a jar and close with a metal lid.
Yoshta jelly can be served with tea, used as a filling for sweet pastries, as well as for a layer of cakes.
Store yoshta jelly in a pantry or refrigerator.
