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Lingonberry jelly with gelatin for the winter

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647
Kitchen World
Calorie content 173.8 kcal
Portions 1 l.
Cooking time 30 minutes.
Proteins * 30.7 g
Fats * 0.3 g
Carbohydrates* 26.9 gr.
* per 100 gr. product
Lingonberry jelly with gelatin for the winter
Content

The berries are boiled for about 10 minutes in a small amount of water, after which the resulting juice is filtered through a sieve and poured back into the pan. Sugar with gelatin is added to it and everything is cooked until completely dissolved. The jelly is poured into jars and rolled up.

Ingredients

Cooking process

step 1 out of 5
We sort out the lingonberry berries, getting rid of debris and rotten fruits. Then we transfer them to a colander and rinse well under running water.
step 2 out of 5
Pour the berries into a saucepan with a thick bottom and squeeze them a little with a pusher or fork so that the lingonberries let the juice out. Pour in a glass of drinking water and put it on fire.
step 3 out of 5
Cook everything over low heat for about 7-10 minutes. Lingonberries should burst during this time, due to which more juice will be released. Remove the pan from the heat and filter the resulting mass through a sieve.
step 4 out of 5
Pour the juice back into the saucepan, add granulated sugar to it and return it to low heat. The main thing is not to let the liquid boil. We periodically remove the resulting foam. The juice should boil down to 2/3 of the original volume. We pour a small amount of liquid into a separate container and dissolve 40 grams of gelatin in it. Pour everything back into the pot and mix.
step 5 out of 5
Remove from heat and pour liquid jelly into clean, dry jars. Roll up and leave to cool completely. We send it for storage in a dry, dark place and take it out in winter. Bon Appetit!

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