Natural fruit jelly not only tasty, but also useful delicacy. It contains pectins which stabilize a metabolism in an organism, reduce cholesterol level, improve a vermicular movement of intestines and peripheral blood circulation. Pumpkin, apricots, apples, plum, cherry, pear and a citrus differ in the high content of pectins. From these fruits it is possible to cook fruit jelly without additive of gelling agents.
Fruit jelly from pumpkin
Scrape pumpkin seeds and a core, derind and cut pulp on pieces 2-3 cm long. Put them in the boiling water (400 g of water on 1 kg of pumpkin) and you cook 5 minutes. Drain water in other pan, add 1 kg of sugar and weld syrup, scumming. Fill in with hot syrup the cooled-down pieces of pumpkin and leave them for 6-8 hours. After that put the container with pumpkin on fire, bring to the boil and you cook on slow fire of 5 minutes. Remove pumpkin from a plate, leave for 2 hours and again boil thoroughly 5 minutes at constant stirring. Repeat operation several times until pieces are softened. Cool jam and wipe it through a sieve for receiving homogeneous mass. Lay out the wiped jam in capacity with a wide bottom and you cook on small fire, all the time stirring slowly until it begins to lag behind pan walls well. Moisten a wide dish with cold water and lay out on it fruit jelly, dry several hours on air, cut on pieces and roll in in granulated sugar. It is possible to store fruit jelly in glass jars under kapron covers.
Fruit jelly from apricots
Ripe, but not overripe apricots (in overripe fruits the content of pectinaceous substances decreases) are suitable for fruit jelly. Wash out apricots, cut on halves and remove stones. Prepare syrup (0.4 l of water and 40 g of sugar on 1 kg of fruits), shift apricots in a colander and blanch in the boiling syrup of 15-20 minutes. Wipe fruits through a sieve, bring puree to the boil and you cook on slow fire, gradually adding 5 glasses of sugar. Puree when cooking constantly stir slowly with a wooden veselka. To check readiness of fruit jelly, carry out by a veselka on a capacity bottom. If there was a groove, fruit jelly is ready. Dry it as it was described above.