Elderberry Jelly
A berry jelly for winter — it doesn't get any tastier! Elderberry jelly is very easy to make at home. Pectin acts as the thickener, and a drop of oil is added to keep the boil going strong.
nadini
Recipe author
Elderberry Jelly
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
40 g
179 kcal
GI:
20
/
0
/
80
- Wash the elderberries thoroughly, pulling off any leftover stems. 2. Put the elderberries in a pot, crush the berries with a pestle, set over low heat, bring to a boil, then cook for 10 minutes and remove from the heat. 3. Line a fine sieve with cheesecloth folded into two layers and press the elderberry mixture through it to extract clean juice — you'll need no more than 600 ml (about 2 1/2 cups) of juice for this amount. 4. Pour the elderberry juice into a pot along with the lemon juice and add the pectin. Set over the heat and bring to a boil. 5. Then add the sugar and oil, wait until the mixture returns to a boil, hold it there for exactly 2 minutes, and ladle it into sterilized jars, sealing them airtight. Have a sweet winter!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lemon juice - 16 kcal/100g
- Elderberry - 73 kcal/100g
- Pectin - 336 kcal/100g
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