Mulberry jam with gelatin
0
1996
Kitchen
Russian
Calorie content
114.8 kcal
Portions
0.7 l.
Cooking time
50 minutes
Proteins *
1.2 gr.
Fats *
0.3 g
Carbohydrates*
25.4 g
Mulberry is a very healthy berry that, unfortunately, has a very short shelf life. After a day of storage in the refrigerator, it becomes soft and watery. For quick processing and preparation of berries for the winter, we offer you a recipe for jam with gelatin. The jam turns out to be a thick consistency, and citric acid added to the jam will dilute the sweet taste of the mulberry and retain its rich color.
Ingredients
Cooking process
Next, using an immersion blender, we punch the berries into a homogeneous mashed potatoes. Then put the jam on low heat and bring to a boil. After the berry puree has boiled, remove the resulting foam and boil the jam for 15 minutes, remembering to stir it periodically so that the mass does not burn to the bottom of the pan. Dilute gelatin in 10 grams of warm water, leave for 10 minutes to swell. At the end of cooking, add gelatin to the jam, mix well so that it is evenly distributed throughout the mass and boil the jam for another 10 minutes.
