Hawthorn Jelly
A bright, wonderfully tasty treat — you have to try it! Hawthorn jelly has a deep color and a lovely aroma. It's a preserve worth having in any home: delicious with crêpes, with pancakes, or just alongside a cup of tea. After it sits for a while, it firms up into something like a dense fruit paste. Store it in the refrigerator or a cool cellar. (Hawthorn is the tart red berry of the hawthorn shrub, common in fall preserves.)
kateS
Recipe author
Hawthorn 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 %
29 g
116 kcal
GI:
21
/
0
/
79
- Wash the hawthorn berries, cut each one open, and pull off the stems. 2. Put the prepared berries in a pot, cover with water, and set over the heat. 3. Cook the hawthorn until completely soft, then strain it through three layers of cheesecloth, squeezing the pulp well. 4. Stir the sugar into the juice, return it to the heat, and cook, stirring often and skimming off any foam as it forms. 5. Pour the mixture into clean, sterilized jars, let it cool, and only then seal them tightly. Store the jelly in the refrigerator or a cool cellar. Happy canning!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Hawthorn - 52 kcal/100g
- Water - 0 kcal/100g
Similar recipes
Related and additional categories: