Kulaga
Description
Below I will tell you in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water over the rowanberries, bring to a boil and simmer for 5 minutes. Then let it steep for another 10 minutes.
- 3
Step 3
Separate about 50 ml of the decoction in which the berries were boiled, and pour it over the rye malt. Mix well. Place in a warm spot for half an hour or longer. I let it steep for about 1 hour.
- 4
Step 4
Blend the remaining broth with the rowanberries, then strain it through a sieve to remove seeds and skins.
- 5
Step 5
Combine the brewed malt, cranberry puree, and rye flour. Mix thoroughly until no lumps remain. Add sweetener to taste.
- 6
Step 6
Place in a warm spot for at least 1 hour, preferably longer. Periodically open the oven and stir. During this time, kulyaga should thicken. The longer it cooks, the thicker it will become. You can adjust the consistency from jelly-like to thick cream.
- 7
Step 7
I simmered the quince jam for about 7 hours, then cooled it completely, and it turned out quite thick. Before serving, you can garnish the dish with berries and chopped nuts. The quince jam is ready, enjoy your meal!