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Lingonberry jelly without gelatin for the winter

0
760
Kitchen World
Calorie content 155.8 kcal
Portions 0.3 l.
Cooking time 30 minutes.
Proteins * 0.5 gr.
Fats * 0.4 gr.
Carbohydrates* 37.9 gr.
* per 100 gr. product
Lingonberry jelly without gelatin for the winter
Content

The berries are boiled for about 10 minutes, after which the resulting juice is filtered and sent back to the pan along with granulated sugar. After it boils down, the jelly is poured into the jars and rolled up.

Ingredients

Cooking process

step 1 out of 6
We sort out the lingonberries well, getting rid of possibly rotten berries, transfer them to a colander, rinse them thoroughly under running water and send them to a suitable saucepan with a thick bottom.
step 2 out of 6
We crush the berries a little with the help of a crush so that they let the juice out.
step 3 out of 6
Pour a glass of drinking water into a saucepan and cook over low heat for about 10 minutes.
step 4 out of 6
Filter the resulting lingonberry juice through cheesecloth or a sieve. Pour back into the pot and put on fire.
step 5 out of 6
Add granulated sugar and cook over medium heat. We periodically remove the resulting foam. We remove from the stove when the juice has boiled down to 2/3 of the original mass.
step 6 out of 6
Pour the jelly into pre-washed jars and close tightly. Let the contents cool completely and send them to a place suitable for storage. We open in winter and enjoy a healthy and delicious dish. Bon Appetit!

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