Compote Jelly

What could be easier than making compote jelly? A minimum of hassle – and a delicate delicacy is ready!

Cook: 4 hour

Servings: 6

Ingredients

Canned compote (fruit + filling) – 1 l
Gelatin – 2-3 tbsp
Water – 150-200 ml
Citric acid – 1 pinch
Sugar – 1-3 tbsp

How to make compote jelly:

Directions

Soak gelatin in cold water until swollen. Add to boiled water and dissolve while heating. To do this, put the gelatin dissolved in water into a saucepan, pour hot water into the pan, put the pan with water on low heat, and heat until the gelatin is completely dissolved.
Heat the compote (only pouring, no fruit). Add citric acid.
Add sugar. Bring to a boil, but do not boil. Pour in the dissolved gelatin.
Put fruits or berries from compote in a large form or portion molds.
Cool the compote with gelatin, pour the fruits laid in the form, and place in the refrigerator until solidification (3-4 hours).

Enjoy your meal!

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