Homemade red rowan jelly is a simple and very healthy recipe. How to make rowan jelly at home.
I have a wonderful recipe for making homemade jelly from Nevezhinsky rowan. For those who don’t know, the Nevezhinsky variety lacks the astringency inherent in rowan berries. This is a sweet variety of rowan. And the jelly, accordingly, turns out aromatic, sweet and not at all tart.
How to make red rowan jelly for the winter.
And so, to begin with, one kilogram of ripened rowan berries of the Nevezhinsky variety needs to be poured with two glasses of boiling water. Next, boil the berries until they become soft.
After cooking, strain the rowan mass and squeeze it out of the water through a fabric bag. To the resulting rowan puree we will add sugar approximately equal to the amount of ground berry mass.
Next, we continue to boil our workpiece, avoiding burning.
With the desired thickness, the finished rowan jelly can be transferred hot into a prepared container.
Then, cover the jars with gauze and let the workpiece cool.
Seal the container with cooled jelly with wax paper or a simple reusable clean lid.
Such a tasty and aromatic jelly will have many different uses for a good housewife. For example, serve with pancakes or pancakes, simply spread on a fresh edge of bread, add to dessert... How do you use rowan jelly? Write your reviews in the comments.
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