Winter Jelly
Description
Winter preserves for home canning. For viburnum jelly, you don't necessarily need to use gelatin or agar-agar; you can simply increase the amount of sugar to 1 kg per 1 liter of juice and let it infuse, but in that case the jelly won't be very firm. I decided to make jelly with gelatin, which allows you to reduce the heat processing time and get a healthy dessert! All jars and lids need to be sterilized in any convenient way. There is one important condition for tasty jelly: the berries must be picked after the first frosts, then there won't be bitterness in the berries. If the berries were picked earlier, simply pour boiling water over them before cooking, then follow the recipe. Viburnum significantly strengthens the immune system, allowing the body to resist infections of various origins. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare viburnum, sugar, filtered (boiled) water, and gelatin. Instead of gelatin, you can use agar-agar, but in a different proportion (according to the agar instructions).
- 2
Step 2
Soak the viburnum in water and let it sit for a while to remove dust and insects. Then rinse under running water and drain in a large colander so the liquid can drain off.
- 3
Step 3
Separate the berries from the stems. I started with 1450 g of guelder rose berries; after removing the stems and spoiled berries, I had exactly 1400 g.
- 4
Step 4
Soak the gelatin in cold water, set it aside for now, and let it swell. You can adjust the thickness of the jelly by varying the amount of gelatin: 20 grams of gelatin per 1 liter of juice will give you jelly with kissel-like consistency; if you prefer it very firm, use 50–60 grams of gelatin per 1 liter.
- 5
Step 5
Mash the viburnum berries with a pestle.
- 6
Step 6
Place a small portion of mashed rowan berries on a sieve and, pressing with a spoon, separate the juice from the pits and skins. You can also do this with cheesecloth, whichever way is more convenient for you—the main thing is to squeeze out as much juice as possible.
- 7
Step 7
I managed to press 1 liter of juice; the waste came to 340 grams (pits and peel).
- 8
Step 8
Add 600–700 grams of sugar and bring to a boil.
- 9
Step 9
Boil the viburnum with sugar for 5 minutes.
- 10
Step 10
Remove the viburnum from the heat. Add the gelatin, stir, and make sure the gelatin has dissolved.
- 11
Step 11
Pour the hot jelly into sterile jars.
- 12
Step 12
Screw on sterile lids. Let it cool. After 24 hours the jelly will be ready. Store in a cool place (cellar or pantry).
- 13
Step 13
Jelly is ready!
- 14
Step 14
Happy preserving!