White Oatmeal Jelly

“The traditional Lithuanian recipe for white oat jelly is one of the oldest Christmas Eve dishes, which has always been on the family festive table. Its preparation takes time, but the process is very simple and truly worthy of the festive table. Every spoonful reminds me of childhood. In our family, it is not only a traditional dish, but also a beautiful connection with our customs, passed down from generation to generation.

 

Ingredients: 500 g of oatmeal (coarse, not quick-cooking) 1.5 l of warm water 1–2 tablespoons of sugar (optional) A pinch of salt For seasoning: honey (optional) Making the white oat jelly: Put the oatmeal in a large jar or pot. Pour warm (not hot!) water and mix well. Cover the container with gauze or a light lid to allow air to enter. Leave in a warm place for 24–48 hours to ferment.

 

The mass should become slightly sour and foamy – this is a sign that the leavening has been successful. Strain the curdled oats through cheesecloth or a thick sieve, squeeze well. Pour the resulting liquid into a saucepan and leave for 30–60 minutes to settle. When the starch layer has settled, carefully pour off the upper, clearer liquid, leaving the thicker mass in the saucepan. Place the saucepan over low heat and cook, stirring constantly, until the jelly begins to thicken. Season with a pinch of salt and, if desired, a spoonful of sugar. Cook for about 5–10 minutes, until it reaches the desired thickness – traditionally it is thick and creamy. White oat jelly is usually eaten cold. It is traditionally served with honey.”