Jelly for the winter

Jelly for winter: general information

Jelly is produced by boiling clarified juicewith sugar. The juice is gelled due to the pectin contained in it. To get a good jelly, pectin in the juice should contain about 1%. Therefore, to prepare the jelly best suited fruits and berries with a high content of pectin, for example, apples (it is best to take acid varieties), currants, cranberries, cranberries, blueberries, gooseberries, quinces.

TO medium-juicing juices include cherry, raspberry, plum, apricot. Badly gelled pear, cherry, strawberry and strawberry juices. Therefore, for the preparation of jelly for the winter, such juices are usually added with ready-made pectin in sachets.

Jelly can be harvested for future use in two ways: cold and hot. To make jelly cold way In the strained clarified juice put sugar (and atand pectin) and stir to allow the sugar to completely dissolve. When the jelly stands a little, foam is removed from it, poured over sterile jars, clogged and cleaned in the cold.

Hot way cooking jelly is boilingfreshly squeezed filtered juice with sugar. Jelly is cooked in a bowl with a wide bottom on high heat, without forgetting to constantly stir and remove the foam. The volume of juice during boiling is reduced by 2-3 times. You can not boil the juice for longer than half an hour: after this time, the pectin begins to break down.

Red Sea Jelly for the winter

For preparation redcurrant jelly clean berries and fill them with cold water soso that they are slightly covered with liquid. Cook the berries to isolate the juice, strain the juice and leave it for a day. Carefully pour the juice into a separate bowl to get rid of the sediment.

Then we boil the juice, taking off the foam, until hewill decrease in volume twice. After that, add sugar at the rate of 0.5 kg per 1 l of juice and cook until ready (a drop of the finished jelly should freeze on the edge of the plate). Pour out hot in dry sterile jars, cork.

For the same recipe, you can prepare jelly from black currant.

Apple jelly for the winter

In acidic varieties of apples there is a lot of pectin, so they make good jelly. For preparation jelly from apples You need to wash 1 kg of apples and cut into slices. Remove the core from each lobule, pour the apples with water and cook for 25-30 minutes on low heat, covering the pan with apples with a lid.

Throw apples on a sieve to make them glassliquid. The resulting apple decoction is filtered and sugar is added at the rate of 160 g per 1 tbsp. broth. Add apples and cook on low heat until cooked. You can add 1 g of citric acid. Ready jelly packed in jars, roll and store the same as jam.

Jelly from gooseberry for the winter

Mix 1 liter of juice from gooseberry with 1 kg of sugar, cook for 5-10 minutes, until the sugar is completely dissolved, packed in cans. In exactly the same way, you can prepare sea-buckthorn gel, but sugar should be added less: 0.6 kg of sugar per liter of juice.

Raspberry jelly for the winter

Fill 2 kg of raspberry with water (2.5 liters), bring toboil and boil for a quarter of an hour. We squeeze, in pure juice we add sugar at the rate of 1 kg of sugar per 1 l of juice, boil until ready, we pack on cans.

Jelly from apricots for the winter

This jelly is better to cook from unripe apricots. 2.5 kg of fruit washed in cold water,We remove the bones, and cut the flesh into cubes. Fill the apricots with water so that they are only slightly covered with liquid, and cook until softened (while the apricots should not boil). Decoction is filtered and left for 10-12 hours.

Carefully pour the juice into a separate bowl toget rid of the sediment. Boil up to half the volume, periodically removing the foam. Then add 0.5 kg of sugar per liter of juice. 2-3 g of pectin is dissolved in water and poured into a syrup in a thin trickle. Continue to cook until ready (3-4 minutes before removing the jelly from the fire, add 1 teaspoon of citric acid). We prepack by banks.

Bon Appetit!