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Hawthorn jelly
10 servings
Remove bones from hawthorn, drains or apricots. Finely chop the plums or apricots and tangerine crusts. Pour
1. 5 litres of cold water into the chopped ingredients. Mix the ground cinnamon with 100 ml of water. Bring to the boil
3. 5 liters of water, pour cold water with fruits, add sugar and bring to the boil again. Pour starch into a thin stream, diluted in a small amount of water. As soon as the contents of the pan boil again, remove the foam, pour in the cinnamon water, mix and remove from the heat. Cool the jelly and place in the refrigerator. Serve chilled.
Remove bones from hawthorn, drains or apricots. Finely chop the plums or apricots and tangerine crusts. Pour
1. 5 litres of cold water into the chopped ingredients. Mix the ground cinnamon with 100 ml of water. Bring to the boil
3. 5 liters of water, pour cold water with fruits, add sugar and bring to the boil again. Pour starch into a thin stream, diluted in a small amount of water. As soon as the contents of the pan boil again, remove the foam, pour in the cinnamon water, mix and remove from the heat. Cool the jelly and place in the refrigerator. Serve chilled.
cinnamon - 2 tbsp. spoons, apricot - 300 g, or plum - 300 g, potato starch - 150 g, sugar - 1 kg, hawthorn - 500 g, tangerine zest - 20 g
