Cherry jam with gelatin
0
1888
Kitchen
Russian
Calorie content
116.9 kcal
Portions
2 p.
Cooking time
3 hours
Proteins *
1.1 gr.
Fats *
0.3 g
Carbohydrates*
26 gr.
Sweet cherry is an amazingly tasty and healthy berry, which is used with pleasure not only fresh, but also for preparing various preparations for the winter. Since cherries contain natural pectin, jam and jam from it are slightly thicker than from cherries. Today we will make a thick cherry jam, and in order to give it an even thicker consistency, we will use a little gelatin, and to add a little sourness to the jam, we will use a little citric acid.
Ingredients
Cooking process
For making jam, we select good quality ripe cherries. We put it in a colander and rinse it under a stream of warm running water. Then we spread it on a cotton towel and leave it for 15-20 minutes to let the water glass. After that, we remove the stalks from the berries and remove the seeds using a special machine or a pin.
After the jam has completely cooled, put it on low heat again, bring to a boil and cook for 20 minutes. At the end of cooking, add citric acid to the saucepan. Put a few tablespoons of syrup in a small container, let it cool and add gelatin. Mix well and send to the berries. Mix the jam well with a wooden spoon so that all the gelatin is evenly distributed over the jam, boil the mass for 2-3 minutes and remove from heat.
