Jelly
Description
The dish is prepared without unnecessary complications. In September, rowanberries are harvested for storage in fresh form. At this time, the berries already acquire their characteristic color and size, but are still quite bitter since they haven't been frost-exposed. However, they are perfect for long-term storage. To preserve the rowanberries, the clusters with berries are hung in a cool place. In September, rowanberries are harvested specifically in clusters. In November, after the first frosts, rowanberries are collected for preserving. By this time, most of the bitterness has disappeared, and the berries develop a pleasant sweetish taste. Rowanberries at this stage easily detach from their stems and become juicier. It's difficult to keep such berries fresh—they quickly lose their juice and spoil—yet various preserves can be made from frost-exposed rowanberries. In November, only the berries are collected. The benefit of rowanberries lies in the unique composition of their fruits. Rowanberries contain a whole complex of vitamins and minerals essential for the body. Ripe red rowanberries include organic acids (malic, sorbic, citric, succinic, tartaric), tannins and pectin substances, amino acids, essential oils, as well as abundant potassium, magnesium, phosphorus, iron, and other trace elements. They contain vitamin A, vitamin PP, vitamins B1, B2, and C, as well as vitamins P, K, and E. Mature rowanberries contain more provitamin A than carrots and more vitamin C than lemons. The presence of vitamin P places rowanberries among the top fruit-bearing plants—it strengthens the nervous system, eliminates irritability, insomnia, and general body weakness. The ready dessert can now be served.
Instructions
- 1
Step 1
1. Prepare the berries, water, and sugar. Let's get started!
- 2
Step 2
2. Remove the rowanberries from their stems and thoroughly rinse them in warm water to remove all dust. Place them in a non-stick or enameled saucepan.
- 3
Step 3
3. Add water just enough to cover the berries (level with the berries). Bring to a boil and simmer over low heat until the berries are soft.
- 4
Step 4
4. Done.
- 5
Step 5
5. Filter the mixture through several layers of gauze or a dense cloth. Squeeze the juice well, then mix it with sugar in the following proportion: for each cup of juice (decoction), add 1 cup of sugar.
- 6
Step 6
6. Quickly bring to a boil, then cook until no more foam forms on the surface (skim off the foam as it appears). Remove from heat and cool to room temperature.
- 7
Step 7
7. Pour into sterile jars, cover with lids, and store in a cool place. After a few hours, the mixture will turn into jelly.
- 8
Step 8
8. The finished jelly can be stored for a very long time. Try it!