Ingredients
1 kg hawthorn (ripe)
1.2 - 1.5 kg sugar
1/2 tsp limontozu
Method
Plodoveta washed and boiled in 2-3 cups water. Remove from broth and rub through a sieve. Puree mixed with broth, add sugar and boil until ready. Before removing from the fire added limontozuto. Immediately packed into pre-heated, dry jars. Close and leave to cool upside down with caps.
Containers:
Difficulty
Average
Tested
0 users
Comments
I've done marmalade / jam, hawthorn, but with much less sugar - in a ratio of 3: 1, i. E. 1500 hawthorn fruits and 500 g of sugar. Add pectin and (Gelfix), and fruits themselves gel well because they have relatively high natural pectin content. No need to kill the fetus so cooking and so sugar :) The less sweetened and less cooked, the more I feel our natural flavor of each fruit.
Well, my recipe is. For her sugar is so. Can be done with less sugar, but I have not tried. At least I put sugar in 1: 1 ratio. Fruits, which are kiselki jam and sugar them comes well. Furthermore, there are various types of hawthorn. Some are less acidic, other - more. According to the amount of sugar can be varied.