Over time, the classic recipe for traditional fermented milk jelly was modified, and it began to be prepared on the basis of berries and fruits. For example, one of my favorite options is apricot jelly. Every summer I cook it at the dacha, and the family is just delighted.
Step-by-step cooking recipe
Remove the seeds from the apricots, pour 1.5 liters of water over the fruit and boil for 10-15 minutes.
Rub everything through a sieve, add sugar and boil until it dissolves.
In the remaining water, dissolve the starch.
Slowly pour it into the apricots, stirring constantly, and boil the jelly for another 2-3 minutes.
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