Jelly "Soul Of Rowan" - A Step-by-step Recipe With A Photo

Table of contents:

Jelly "Soul Of Rowan" - A Step-by-step Recipe With A Photo
Jelly "Soul Of Rowan" - A Step-by-step Recipe With A Photo

Video: Jelly "Soul Of Rowan" - A Step-by-step Recipe With A Photo

Video: The Return of Superman | 슈퍼맨이 돌아왔다 - Ep.303 Part. 1 [ENG/IND/2019.11.17] 2022, December
Anonim

Cooking description:

In September, rowan is harvested for fresh storage. The berries at this time already acquire the color and size characteristic of the variety, however, they are quite bitter, since they are not frozen. But they are great for long-term storage. To preserve the mountain ash, the brushes with berries are hung in a cool room. In September, rowan harvesting is done with brushes.

In November, after the first frost, mountain ash is harvested for harvesting. By this time, the bitterness is mostly gone and the berries acquire a pleasant sweetish taste. Rowan during this period of time is very easily separated from the stalks and becomes more juicy. It is difficult to keep such berries fresh - they quickly lose juice and deteriorate, but you can make various blanks from frozen mountain ash. Only berries are harvested in November.

The benefits of mountain ash lie in the unique composition of its berries. Rowan contains a whole range of vitamins and minerals that the body needs. Ripe red rowan berries contain organic acids (malic, sorbic, citric, succinic, tartaric), tannins and pectin substances, amino acids, essential oils, a lot of potassium, magnesium, phosphorus, iron and other trace elements. Vitamin A, vitamin PP, vitamins B1, B2 and C, as well as vitamins P, K, E. There is more provitamin A in ripe rowan berries than in carrots, and vitamin C - than in lemons. The presence of vitamin P puts mountain ash in one of the first places among other fruit plants - it strengthens the nervous system, eliminates irritability, insomnia and general weakness of the body.

Purpose: For children / For an afternoon snack / For dessert / Inexpensive

Main Ingredient: Berries / Rowan

Dish: Blanks / Desserts / Jelly / Sweet

Geography of cuisine: Russian cuisine

Ingredients:

  • Rowan - To taste
  • Water - To taste
  • Sugar - 1 Glass (for each glass of mountain ash broth)

Servings: 1

How to make "Rowan Soul Jelly"

Jelly
Jelly

1. Prepare berries, water and sugar. Let's get started!

Jelly
Jelly

2. Remove the rowan berries from the brushes and rinse very well in warm water to wash off all the dust. Place in a nonstick or enamel pot.

Jelly
Jelly

3. Fill with water just enough to cover the berries (flush with the berries). Bring to a boil and simmer until the berries are tender.

Jelly
Jelly

4. Done.

Jelly
Jelly

5. Filter the mass through several layers of cheesecloth or thick cloth. Squeeze the juice well, mix it with sugar in the following proportion: for each glass of juice (broth), put 1 glass of sugar.

Jelly
Jelly

6. Bring quickly to a boil, cook until no foam forms on top (you need to remove it). Remove from heat, cool to room temperature.

Jelly
Jelly

7. Pour into sterile jars, cover and store in a cool place. After a few hours, the mass will turn into jelly.

Jelly
Jelly

8. Finished jelly is stored for a very long time. Try it!

Popular by topic