This is very traditional recipe shows German influence in the Latvian kitchen.
This simple dish surprises not only with its ease to make but also with diverse taste it can offer - depending on the season fruits used, the taste varies from the light summer to cosy winter.
For example, here is the recipe for winter season where the key ingredients are all kinds of traditional dried fruits.
Sweets and desserts
If to use dried fruits, cover those with warm water and leave for while. Then put everything in the pot, add water and sugar and boil for 5-10 minutes (the fruits get soft). In a cup mix potato starch with some cold water, and this gradually to the boiling fruit water (extensively stir to avoid clots) - the fruit water will thicken. Stop adding the potato starch mixture when the fruit water has gotten so thick that it is difficult to stir it with the spoon.
Swith off the heat and let the pot to chill. Meanwhile beat cream for dressing (add lemon skin, sugar).
When jelly is room temperature, serve the portions and decorate with the whipped cream cups.