Dried rosehip jelly

1 serving


Rinse the berries well, pour hot water. After 2- 3 hours, when the fruits swell, cook them in the same water in a closed dish with a weak boil for 10 minutes. Then drain the decoction and strain through the stacked gauze, and pour the fruits again with water and cook for 10 minutes. Combine both decoctions, add sugar, heat to a boil and brew with potato starch, previously diluted part of the chilled decoction. Stir the jelly, boil, pour in the lemon juice and mix.