Fruit jelly - sweet which has low caloric content for what enjoys wide popularity among those people who don't wish to recover, but can't refuse to themselves sweeties. It is absolutely simple to make this delicacy in house conditions, for cooking only fruit or berries, sugar and pectin are required.
It is required to you
- - 1 kg of berries or fruit;
- - 600 g of granulated sugar;
- - 1/2 lemons;
- - 150 g of pectinaceous preparation.
Instruction
1. The most tasty fruit jelly turns out from sour berries and fruit for this reason for preparation of home-made fruit jelly take either sour apples, or currant (both red, and black will approach), or a gooseberry (it is possible to use also mix of fruit and berries). Touch and wash out fruits, put them in metal capacity and fill in with water (waters is necessary so much that it completely closed the fruit or berries chosen by you) and put on slow fire. You cook fruits until they don't become soft.
2. Drain water and grind berries and fruit in soft puree. In order that puree had no lumps, it is the best of all to fray fruits through a small metal sieve cloth.
3. Shift the received puree in a stewpan, add to it sugar and you cook it on slow minutes 15-20. As soon as the specified time passes - add juice of a half of a lemon to liquid fruit jelly and continue to uvarivat weight about 10 more minutes.
4. Now add 150 g of pectinaceous mix to the prepared weight and, without removing a stewpan from fire, continue to cook, continuously stirring slowly with fruit jelly until it doesn't cease to flow down from a spoon.
5. Prepare a form for fruit jelly, on its bottom put parchment and lay out still hot fruit jelly. Let's it cool down at the room temperature, then remove in the fridge for a couple of hours. On the expiration of time cut fruit jelly on small squares and roll in it in sugar.