Today there are about ten types of a jostaberry - a hybrid of blackcurrant and a gooseberry - which successfully took root on seasonal and personal plots. The jostaberry is tasty fresh, and from a hybrid it is possible to prepare various jam, compotes, jelly.
It is required to you
- - a jostaberry - 300 - 400
- - sugar - 500 - 600
- - water - 300 ml
Instruction
1. From the specified amount of ingredients 250 - 300 ml of jelly will turn out. Berry can be not removed from fruit stems as by the end of boiling syrup will be filtered. Put a jostaberry in a colander, then wash with flowing water, having removed bugs and snails who like to hide in clusters of berries.
2. Shift fruits in the enameled bowl and knead a masher for potato. For process optimization and also for reduction of number of waste which will be thrown out it is possible to use the meat grinder.
3. Further fill up the prepared berries with sugar, mix or don't do it, and leave approximately for 1 hour. After the specified period pour in a bowl with the prepared jostaberry in water of any temperature and put a bowl on the minimum fire.
4. You cook, periodically stirring slowly when remember, 1 - 1.5 hour. Filter syrup, having separated fruits. Uvarivayte still approximately within 30 - 40 minutes until the drop which got on a cold saucer doesn't cease to spread. At the same time it is necessary to watch that syrup didn't change color, remaining a beautiful bilberry-red shade. If color began to pass into brown, so jelly already digested. Though it won't affect taste, but will spoil appearance of the final product.
5. Pour jelly in bank more hotly and close a metal cover. Jostaberry jelly can be served to tea, to use as a stuffing for pastries and also for a layer of cakes. Store jostaberry jelly in the storeroom or the fridge.