| Jam, candied fruits |
| Candied fruits from ashberry |
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Rowan with branches for 3-5 minutes. blanched in boiling water and immediately cooled with cold water, then lowered into a syrup, prepared at the rate of 1.2 kg of sugar and 3 glasses of water per 1 kg of mountain ash with twigs, reach the boil, then stop heating and insist 5-6 hours. Once again bring to a boil and cook for 5-7 minutes. Then they again insist 10-12 hours. This is repeated 3-4 times. At the last cooking, add citric acid (3-4 g per 1 kg of weight), then pour into a colander, allow the syrup to drain and the candied fruit is spread out to dry on a dish or plates. When serving on the table, candied fruits are sprinkled with granulated sugar or powder.
Candied candied fruits in jars. |