Ingredients
2 kg cornels
700 g sugar
1 tsp (5 g) tartaric acid
Method
Washed and cleaned fruits are flooded with water so as to cover. Boil until change color and soften. The juice is filtered and boiled with sugar, jelly is ready, when the sample taken, placed on the edge of the plate gelled. Add tartaric acid and boil for another 2-3 minutes. Finished jelly is packed hot in containers.
Containers:
Difficulty
Average
Tested
1 user
Comments
I loved the recipe and this year there are many cornels and I took it really did not know how to make jelly cornels.