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Rye bread jelly
1 serving
Pour slices of rye bread with boiling water to make the bread swell. Then we wipe the bread mass through a sieve into an enameled saucepan, bring to a boil, add sugar, citric acid and jam syrup. After a short boil, pour a thin stream of starch diluted in 1/2 cup of warm water. When the jelly thickens enough, cool it and serve it to the table.
Pour slices of rye bread with boiling water to make the bread swell. Then we wipe the bread mass through a sieve into an enameled saucepan, bring to a boil, add sugar, citric acid and jam syrup. After a short boil, pour a thin stream of starch diluted in 1/2 cup of warm water. When the jelly thickens enough, cool it and serve it to the table.
sugar - 0.5 cups, rye bread - 300 g, potato starch - 2 tbsp. spoons, water - 1 l, citric acid - 1 tsp, cherry syrup - 3 tbsp. spoons
