Rønnebærgele

Ingredients for Rønnebærgele

Instructions for Rønnebærgele

To prepare the Rønnebærgele recipe, please follow these instructions:

Rinse the bean berries thoroughly in water and cook them all in so much water that it can be seen between the berries. Boil to the blemishes and hold them on boil some min, so the juice can pull into the water, pour them into juice bag and let them drip off overnight.

Meat the juice and bring it to the boil. Sprinkle ¾ kg of sugar per liter. L juice in the saucepan, minimize the amount of foam to avoid excessive foaming. Bring the pot slowly and let it stand for a few minutes. By low heat.

Jelly sample:
Deep spoon in the juice and keep it cool for a little bit over the pan. If the cool drop hangs beneath the spoon, the jelly is finished. Otherwise it will be kept boiling for a few minutes. Immediately remove the pan from the heat when the sample is successful.

Foam the gel and pour it on small glasses, then stiffen it best. Cover the glasses with a perfectly clean dishcloth and wait to close them until the next day.