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Cherry plum jam with gelatin

0
823
Kitchen Russian
Calorie content 88 kcal
Portions 1.5 l.
Cooking time 35 minutes
Proteins * 0.6 g
Fats * 0.3 g
Carbohydrates* 20 gr.
* per 100 gr. product
Cherry plum jam with gelatin
Content

We offer a recipe for a thick jam that keeps its shape and does not spread. In addition, such a jam is cooked quite quickly. Two important points: firstly, we add gelatin to the fruits, and secondly, we use a frying pan for cooking. These items provide quick preparation of thick jam.

Ingredients

Cooking process

step 1 out of 14
My cherry plum, we delete the defective copies.
step 2 out of 14
In this case, fruits of different colors were used, but this is not of fundamental importance.
step 3 out of 14
We cut each cherry plum in half and remove the bone. We put the peeled pulp in a thick-walled pan or wide basin.
step 4 out of 14
When boiling in a wide pan, the evaporation area is larger and the dessert is prepared faster.
step 5 out of 14
Fill the cherry plum with the specified amount of granulated sugar.
step 6 out of 14
We take a pack of gelatin - both instant and regular will do.
step 7 out of 14
Pour over the sugar and cherry plum.
step 8 out of 14
We leave for an hour at room temperature. After the specified time, the cherry plum will release juice. We put the pan on the stove and mix the fruits with sugar and gelatin.
step 9 out of 14
Bring the contents to the complete dissolution of sugar and to a boil. Then we reduce the heat and cook the jam for twenty-five to thirty-five minutes.
step 10 out of 14
Do not forget to stir periodically.
step 11 out of 14
Remove the finished jam from the stove - it becomes thick, and when it cools it holds a spoon well.
step 12 out of 14
We pack hot jam in sterile jars and roll up the lids.
step 13 out of 14
You can sterilize the container in any way possible. It is convenient to do this in the microwave, after pouring a little water into the jars - no more than 50 milliliters. One minute of sterilization will be sufficient.
step 14 out of 14
We remove the jam for storage in a dark, cool place.
Bon Appetit!

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