Blackberry jelly

Aronia jelly is a delicate, tasty delicacy that can be prepared for the winter. Aronica is recommended to be used regularly by hypertensive patients, people suffering from gastritis, atherosclerosis, and also with a lack of iodine. Despite the fact that the berries have a slightly tart taste, it will not be felt at all in the dessert.

Rules for making black rowan jelly

Blackberry jelly for the winter is a sweet, tasty and fragrant dessert that everyone will like. Prepare a treat with or without gelatin.

Only ripe berries are used for harvesting. The rowan is sorted and thoroughly washed, after which the juice is squeezed out of them. Do this with a potato masher, spoon, or simply grind with a blender. The cake left from the berries is placed in a saucepan, poured with hot water, sent to the fire, boiled for ten minutes and filtered.

Pour sugar into the broth and put it on the stove again and boil, periodically removing the foam. The next step is the preparation of gelatin: it is poured with cold water and left for forty minutes. Then mix and introduce into the broth.

As soon as it boils, it is poured into jars. If there is no gelatin, black rowan jelly for the winter can be prepared without it. In this case, the cooking time is doubled. The amount of sugar depends solely on taste preferences.

Glass containers for workpieces are thoroughly washed and sterilized over steam or in an oven. There are recipes for blackcurrant jelly for the winter with apples, lemon or sea buckthorn.

Classic chokeberry jelly for the winter

Ingredients

• 1 liters of boiled water;
• 50 g of gelatin;
• ¾ st. beet sugar;
• 3 g of citric acid;
• 1 st. black rowan.

Preparation

1. Remove the rowan berries from the bunch. Go through them, removing all spoiled fruits, debris and twigs. Rinse the berries under running water, place in a sieve, setting it over a bowl and squeeze the juice with a spoon.
2. Transfer the berry cake to a saucepan, pour hot water and put on fire. Cook for ten minutes. Strain out the decoction. Pour sugar into it and add citric acid. Return to the stove and boil, periodically removing the foam.
3. Pour the gelatin into a bowl, fill it with water according to the instructions on the package and leave to swell. The time depends on the type of product: plates or granules.
4. Add the swollen gelatin to the broth, stir, bring to a boil over low heat. Pour in freshly squeezed rowan juice and mix. As soon as the liquid begins to boil, pour it into dry, pre-sterilized jars, cover with gauze and leave to cool completely. Then close the neck of the containers with parchment and bandage. Store in a cool place.

Aronia jelly without gelatin

Ingredients

• 3 art. drinking water;
• 1 kg of beet sugar;
• 2 kg 500 g black rowan.

Preparation

1. You can cook jelly according to this recipe from fresh or frozen berries. Sort fresh fruits, clean them from twigs and debris and rinse thoroughly, changing the water several times. Frozen rowan must be completely thawed.
2. Place the prepared berries in a saucepan, pour in three glasses of drinking water. Put on the burner, turn on moderate heat and bring to a boil. Boil the berries for another half hour.
3. Remove the saucepan from the stove. Set a sieve over the pan and strain the contents of the saucepan through it. Crush the berries with a crush, squeezing the juice out of them as much as possible. Throw away the pulp.
4. Pour sugar into liquid with pulp. Put on the stove and cook for a quarter of an hour over medium heat. Pour the resulting liquid into sterile dry jars and cool completely. For long-term storage, cover the container with parchment and tie with a thread.

So that particles of berries do not come across in the jelly, it is advisable to pour it into containers using a strainer.

Aronia jelly with gelatin

Ingredients

• 1 l 200 ml filtered water;
• 100 g of instant gelatin;
• 650 g caster sugar;
• 800 g of black rowan berries.

Preparation

1. The sorted and thoroughly washed rowan berries are placed in a deep saucepan and kneaded. Juice is drained.
2. Berry cake is poured with boiling water. The container with the contents is placed on medium heat. Boil the mixture for a quarter of an hour and remove from the stove. Strain through gauze.
3. Sugar is poured into the broth and again sent to the included burner. After seven minutes, a glass of liquid is poured. Pour gelatin into it and stir until the granules are completely dissolved. Pour the gelatin mixture into the saucepan and continue cooking for another five minutes.
4. Banks with a volume of not more than half a liter are thoroughly washed with soda, sterilized in the oven or over steam. The future jelly is poured into prepared containers and hermetically sealed with lids.

Sea buckthorn and chokeberry jelly for the winter

Ingredients

• 200 g of black mountain ash;
• 1 l 500 ml filtered water;
• 200 g of beet sugar;
• 300 g sea buckthorn;
• 100 g of instant gelatin.

Preparation

1. Remove the black ashberry from the bunch. Rinse under running water and leave to drain all the liquid.
2. Cut the sea buckthorn from the branch. Sort the berries, removing all debris and leaves. Rinse. Place the rowan and sea buckthorn in a bowl and mash. Pour sugar, mix and leave for a couple of hours.
3. Put the berry mixture into a sieve set over a saucepan, and, kneading with a spoon, squeeze out all the juice. Dilute it with water and put on medium heat.
4. Pour about a glass of boiling broth. Pour gelatin into it and stir until the granules are completely dissolved. Pour the resulting mixture back into the broth, boil for about five minutes and pour it into sterilized dry glass containers. Screw on the lids tightly and cool completely. Store in a cool place.

Jelly from apples and chokeberry

Ingredients

• 1 l 200 ml of spring water;
• 1 kg 600 g of granulated sugar;
• 800 g of sweet and sour apples;
• 1 kg 200 g black rowan.

Preparation

1. Rinse the rowan berries removed from the branches, place in a large saucepan and knead them so that they crack.
2. Wash the apples, cut each fruit in half and remove the core with seeds. Grind the pulp of the fruit into slices, after peeling it from the peel. Send to a container with black rowan.
3. Pour the contents of the pan with boiling water and put on the burner. Turn on the heat to a medium level and cook fruits and berries for about a quarter of an hour.
4. Strain the broth through a colander, after lining it with gauze. Collect the edges and carefully squeeze the berry-fruit mixture. Pour sugar into the broth and put the container on a minimum fire. Boil 18 minutes. Smash jelly from mountain ash and apples into jars, after washing them and frying them in the oven. Seal tightly and cool, wrapped in a warm blanket.

Aronia jelly for the winter: a recipe with lemon

Ingredients

• 1 lemon;
• 1 liter of spring water;
• 120 g of beet sugar;
• 50 g of gelatin;
• 200 g blackberries.

Preparation

1. The rowan berries are removed from the bunches. They are sorted out, cleaning from everything superfluous. Rinse thoroughly, pat dry and place on a sieve set over a bowl. Kneading with a spoon, squeeze the juice out of them.
2. The cake is placed in a saucepan, poured with hot water and put on fire. The lemon is washed, wiped with a napkin and cut into small pieces along with the peel. Boil for ten minutes and strain.
3. Pour sugar into the broth and put it on the stove again. Boil, periodically removing the foam. Gelatin is soaked in cold water for the time specified in the instructions. Introduce it into the broth and bring to a boil.

Rules for storing chokeberry jelly

Containers with chokeberry jelly, covered with parchment, are stored in the refrigerator for no more than a month. If the delicacy is stored longer, the jars are hermetically rolled up with tin lids and stored in a cellar or a cool pantry.

The shelf life largely depends on properly prepared containers. It must be washed with soda, rinsed thoroughly and sterilized over steam or in the oven.

Conclusion

If you want to prepare a delicious, and, most importantly, healthy dessert for the winter, you can make chokeberry jelly. This delicacy will help reduce pressure, relieve fatigue and normalize sleep. The dessert is thick, aromatic and very tasty.