Dried fruit jelly

1 serving


Boil, adding sugar, 100 g of prunes, apricots (or raisins) and apples or 3 types of other dried fruits (each separately). Strain, combine the decoctions, put the fruits in a compotnitsa. Cool the glass of decoction, boil the rest. Pour in a thin trickle, stirring constantly, a glass of cold decoction, loosened with so many teaspoons of corn or potato flour, how many glasses of decoction turned out to be. When it boils and thickens, pour fruit, take it out into the cold. Serve cream, simple or whipped, or milk.