Jelly mandarins (2)

Ingredients:

tangerines 1.4 kilograms
Sugar 1.8 kilograms
Lemons 2 pieces
Chestnut 100 grams
water 2 cups

 

Cooking method:

Tangerines wash, add water and boil with the skin for 3 minutes. Then peel, rind finely chop.
Chestnuts peel and finely chop. Tangerines split in half, remove seeds and grind with broth in a blender.

The resulting mass is connected to the chopped peel and boil for 1 hour to soften the skin. Add the chopped chestnuts, sugar and lemon juice, boil until thick, cool and spread out on the ice-cream bowls.

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