Lemon Marmalade

You will need:

Add 0.5 kg of lemons,

0,5 l water,

1.25 kg granulated sugar

Cooking

Wash and dry the lemons. Cut them in half and squeeze out the juice. Scoop out the cores and pips and wrap it in gauze. Cut the peel into equal slices. Soak it all in 0.5 liters of water mixed with lemon juice and leave overnight.

Then squeeze the contents of the cheesecloth and add the rest.

Close the lid tightly and place on the heat. After reaching a high pressure, simmer for 10-15 minutes. Allow the pressure cooker to cool slowly.

Open the lid and add sugar. Stir it until it dissolves. Return the pot to the heat, but leave the lid off. Bring it to the boil, skim off the foam and simmer until the marmalade has thickened.

(Readiness test: put a clean porcelain dish in the freezer compartment of the refrigerator in advance. When you decide it’s time to check the marmalade for readiness, drop it onto a chilled platter with a spoon. If the droplet spreads and runs down when you tilt the saucer, it means you need to continue cooking. The marmalade retains its shape on the chilled plate, no matter how you tilt the plate.

Spread the marmalade into small jars, because it is a delicacy and a large jar is inappropriate here. You’ll get a jelly-like marmalade or jam with a nice sour-sweet taste and a tangy bitterness. Lemon marmalade spread on hot toasted toast is delicious!

Melted Milk

(This is a American recipe, not from the instructions.

Cooking

Pour 1 liter of fresh milk into a pressure cooker, cover and place on high heat. Once high pressure is reached, turn down the heat and continue boiling the milk for 10-15 minutes. To get a thick, tasty foam, increase this time to 20 minutes. Allow the pressure cooker to cool slowly.

You can make homemade ryazhenka from this melted milk by adding a teaspoonful of sour cream to a liter of cooled milk, stirring and putting in a warm place. With a little time you have a great homemade product, the freshest!