Cranberry jelly, currants, lingonberries, blueberries

1 serving


Berries are sorted, washed well with cold water, then thoroughly kneaded. The squeezed juice is poured into non-oxidizing dishes and put on the cold. The remaining mezga after rubbing is poured with hot water, boiled for 4-b minutes and strained. Sugar sand is poured into the resulting decoction, heated again to a boil and, slightly reducing heating, the foam is removed. In a separate dish, potato starch is diluted with cold water and strained. Starch is immediately poured into hot syrup, quickly stirring, brought to a boil and boiled for 5- 6 minutes. You should not inject starch slowly and gradually, since lumps can form in jelly. After potato starch was introduced into the jelly, it is necessary to pour in the previously squeezed and cooled juice now. The finished jelly is well mixed, poured into a batch dish, sprinkled with sugar and cooled. Berry juice can be combined with jelly and another way: dilute potato starch with juice, and then pour it into a hot liquid,