Fruit jelly currant berries, mulberries, apricots and starch - how to cook jelly berries and starch, with a step by step recipe photos

In hot summer season for his household, I often cook stunningly delicious jelly with fresh berries and fruits. I propose to consider the hostesses simple home recipe for jelly assorted currants, mulberries and apricots. Step by step photos, shot to the recipe, serve kulinarka as a visual aid.

Ingredients:

• apricots - 200 g;

• mulberry fruits - 100 g;

• blackcurrant - 150 g;

• starch - 2 tbsp. l. with slide .;

• Citric Acid - 1/2 tsp .;.

• Sugar - 200 g;

• water - 3, 5 liters.

To

How to cook fruit jelly of berries and starch

Cook, we start with the preparation of fruits and berries. While preparing the ingredients for jelly, you can pre-boil in a saucepan 3 liters of water.

Mulberry put in a colander or strainer and washed with cold water. Then, with the help of nozhnichek be cut from mulberry tails.

blackcurrant need to go through, remove the burst, unripe berries and remnants of twigs. Then, too, currants wash under running water.

Apricot is better to wash your hands thoroughly in a large bowl filled with cold water. Further, the apricot, we need to remove the bones and divide the fruit in half. Thereafter, apricot halves cut into small slices.

By the time the water boils and we add sugar to the boiling water and citric acid.

When citric acid and sugar dissolve in boiling water, the first throw jelly black currants and berries give a rolling boil for five minutes. We need to get the berries burst, then the pudding will become saturated with beautiful dark pink.

Then send in a saucepan mulberry and after boils pour apricots.

Give fruits and berries to simmer for another five minutes, and during this time we need to dissolve the starch.

It is simple, in a deep bowl, pour half a liter of cold water, pour the starch and stir well.

At the final stage of preparation, the starch dissolved in water poured into the pot with boiling jelly trickle.

In the process of adding the starch jelly stir with a spoon.

constant stirring to avoid the presence in the finished jelly unpleasant lumps.

After cooking the pudding is better to cool. This can be done by placing the pot into a large container of cold water, for example, in a bath.

Serve fragrant, delicious sweet and sour jelly berries and better cold starch.

It is possible to supply strain it through a sieve, and can be poured into cups directly from the fruit, as I have in the photo.