Zhele-i

1 serving


The principle of making jelly is to boil juice with sugar. The most important thing here is that the juice is acidic enough. The juice is poured into a saucepan, added sugar and heated until the sugar dissolves completely. The challenge now is to simmer the resulting fruit syrup to one-third of the original volume. The jelly requires pasteurization for 30 minutes at a temperature of 85 - 90 ° C, capping and storage in a cool place. So, having visited the first session of culinary magic, you, I dare to hope, made sure that with the effort and great desire to diversify the table, you can organize kitchen "production" well, and ensure that winter pleases you with spreads. Between other things, we do not say goodbye to the spreads. They will also be discussed in another chapter. In the meantime, we need to master the elementary ways of preparing food.