Sumptuous Jellies
April 9, 2009
Here are some sumptuous jellies for you all. Just read them and try them in your kitchen cabinets.
Karonde jellies
Ingredients:
2 kg karonde, 3 kg sugar
Method:
Wash the karonde nicely with water. Mash them and sieve its juice trough a thin cloth.
Add sugar to this juice and cook on low high flame.
When they cool down, fill them into clean bottles.
Karonde jelly is ready.
Orange and khubani jelly
Ingredients:
De-seed the oranges and lemons.
Boil them along with salty water.
Prepare sugar syrup; add the boiled rind and pulp of fruits to it.
Now boil together all these above 3 ingredients.
Keep aside to cool down and the fill into the clean bottles.
Your orange and khubani jelly is ready.
Rasberry jelly
Ingredients:
400 gm rasberry, 400 gm sugar, water
Method:
Wash the rasberries and chop them into two halves.
Add water to them and boil them till they turn soft.
Sieve their juice through a thin cloth.
Add them again to the container with sugar and cook on low flame.
When jellies turns thick in consistency, keep them aside to cool down.
Fill them into a clean container and then seal it.
Rasberry jelly is ready to eat.
Orange jelly
Ingredients;
12 oranges, 150 gm sugar, 2 lemons, 45 gm gelatin
Method:
Add sugar and orange juice to the 300 ml water.
Add crushed ice to the same mixture and keep aside for sometime.
When it turns thick as jelly like paste, fill in the bottles.
Orange jelly is ready to eat.
Apple and mint jelly
Method:
Wash the pales and mint leaves.
Chop the apples and boil them into water on low flame.
Add the chopped mint leaves in the apple solution. Cook on low flame.
After half an hour, add the sugar. Stir well.
Later fill them into bottles and seal it.
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