TANGERINE JELLY

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Did you know that jelly is a very nutritious and high-calorie dish due to the content of starch in its composition. According to old Russian traditions, this drink has always been considered not only very useful, but also nutritious dessert food. Especially if you cook it in density similar to a jelly in which a spoon is standing. For example, try to make mandarin oranges and you will see for yourself its uniqueness.

These fruits, rich in vitamin C, not only fill the drink with useful substances, but also give it a special taste and a very nice color. For the thrill of sensations, you can also add a little citric acid to it, filling it with a slightly sour tint.
You can cook tangerine jelly during the New Year holidays, when this representative of citrus fruits is usually present in large quantities in almost every house (especially where there are children). By the way, making this healthy drink is a great way to use sour or, on the contrary, completely tasteless tangerines. Do not waste good.
So, to prepare a little more than one and a half liters of a not very thick drink, you will need the following set of ingredients:
• 500 g of fresh citruses;
• 150 g of sugar sand;
• 50 g of potato (corn will also do) starch;
• 2 g. Citric acid (can be replaced with freshly squeezed lemon juice).

If you want a thick drink, increase the amount of starch by 50%.
The cooking time of any jelly (both from fresh and from frozen products) is no more than half an hour.
The cooking method is so simple that any child who can handle the stove can handle it.
So, to the point.
Remove the peel from the tangerines, divide into slices and place in gauze, folded at least twice, squeeze the juice from citruses.

You can first crush directly through cheesecloth on juicy fruits with an ordinary pusher (the one that you use to prepare mashed potatoes), and only then squeeze. You get about a glass of juice. Pour a liter and a half of water into the pan, boil it, throw it in the squeeze, cook for seven minutes.

If desired, you can put the peel along with the squeezes, of course, after thoroughly rinsing it. Strain and squeeze the contents of the pan, add sugar, juice and citric acid to the resulting tangerine broth, mix and place on high heat.

After boiling in an incomplete glass of cold water, dilute the starch and pour it into a saucepan with a thin stream, while stirring with a whisk.

As soon as the thickened slurry boils, turn off the pan, the jelly is ready. Feel free to pour into glasses and proceed to enjoy its tangerine flavor.