Method

When preparing jelly-jam (zhele-vareri’e), syrup for drinks, or syrup for ice cream, thoroughly mash the berries that remain in the sieve with sugar. For 3 cups of berries, add another cup of fine sugar and boil the mixture until it leaves the pan or congeals on a spoon placed on ice. Pour the mixture onto a platter, smooth it over, cool, and cut up like fruit pastilles (prjanichki).

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