Dried fruit jelly

Cooking jelly is a simple task that even an inexperienced hostess can handle. But what distinguishes it from the usual compote? In addition to the pleasant delicate texture that children love so much, jelly is good for the stomach and can be considered not just a drink, but a full-fledged fruit dessert.

We start cooking jelly with the preparation of dried fruits. To begin with, they need to be rinsed well with water. If the drying was prepared independently, and there is confidence in its purity, we wash it once. If the dried fruits were bought in a store or on the market, it is better to fill them with warm water for a while, and then rinse a couple more times. This will certainly get rid of the dirt that got caught during harvesting.

Put the prepared dried fruits in a saucepan, add sugar and pour water. Bring to a boil over high heat and cook for 20 minutes at medium flame intensity. At the end of the cooking process, the resulting compote is left to cool down a little.

While the compote cools down to a temperature that ensures its safe transfusion, we are engaged in starch. It must be diluted separately in cold water. Pour the starch into the water and stir well with a fork so that there are no lumps left.

Filter the dried fruit compote through a sieve or colander, return it to the pan. Pour water with starch into the compote in a thin trickle, constantly stirring the mixture with a fork. We put the future jelly of dried fruits on medium heat and bring to a boil. There is no need to cook the jelly for a long time. As soon as the liquid boils, you can turn it off. This is necessary so that the starch is brewed and its taste is not felt in the finished jelly.

As soon as the jelly is ready, pour it into a decanter and add a few lemon rings. Serve to the table slightly cooled or completely cold.

Bon appetit!