Delicious fruit jams

Jelly from red currant

 

Red currant – 1.0kg
Water – 40 g
Sugar gelling “Classic 1: 1” – 1.0 kg
1. Smooth the currant, separate it from twigs, wash it.

2. Put into a saucepan and add water. Put on fire, stir frequently. Boil. When the berries begin to burst, remove from heat and wipe the whole mass through a sieve.

3. Form the puree to bring to a boil and stir constantly stirring for 5 minutes, pour sugar gelling “Classic 1: 1”, continue to cook for 2 more minutes.

4. Hot jelly pour over sterilized jars and roll.

Gem from gooseberry and kiwi fruit

Gooseberries – 0.5 kg
Kiwi – 0,5 kg
Sugar gelling “Classic 2: 1” – 0,5 kg

1. Cut the kiwi into four parts.

2. Gooseberries to wash

3. Gooseberries and kiwis must be passed through a meat grinder or crushed with a blender. Put the resulting mass in a saucepan, bring to a boil and stir constantly for 5 minutes, pour sugar gelling “Classic 2: 1”, continue to cook for 2 more minutes.

4. Remove from heat, put into clean sterilized jars, wrap and leave until completely cooled.

Gem from the abrkos

Apricots – 1.0 kg
Lemon – 100 g.
Sugar gelling “Classic 1: 1” – 1.0 kg

1. Wash apricots, divide into halves and remove pits.

2. Wash lemon, let it through a meat grinder or grind it with a blender.

3. Put apricots and lemon in a saucepan, bring to a boil and stir constantly for 5 minutes, pour sugar gelling “Classic 1: 1”, continue cooking for 2 more minutes.

4. Hot jam pour over sterilized jars and roll.

Gem from blueberry

Bilberry – 1.0 kg
Orange juice – 50 g
Sugar gelling “Classic 2: 1” – 0,5 kg

1. Bilberry to sort out, remove impurities, wash.

2. Mix berries and juice, bring to a boil and stir constantly for 5 minutes, add sugar gelling “Classic 2: 1”, continue cooking for 2 more minutes.

Hot jam pour over sterilized jars and roll.