One of the essential advantages of jelly for winter is that it can be cooked not only from whole berries, but also from juice. Of course, it should be fresh homemade juice, for example – cherry. And the rest is simple and fast.
Ingredients
- Cherry juice - 1 l
- Sugar - 700 g
- Gelatin - 20 g
Step-by-step cooking recipe
Soak the gelatin in water according to the instructions.
Bring the cherry juice to a boil and gradually add sugar.
Boil the juice for about half an hour until thickened, pour in the gelatin and mix.
Roll the jelly into sterile jars.
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