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Cherry jam with gelatin

3381

Kitchen Russian

Calorie content 360.8 kcal

Portions 2 p.

Cooking time 10 min.

Proteins * 1.3 gr.

Fats * 0.3 g

Carbohydrates* 88.5 g

Content

As a rule, in order to get a thick consistency of jam, it is necessary to boil it for a long time: the moisture evaporates and the syrup thickens. But with this method of cooking, vitamins and minerals are rapidly destroyed. But you can make thick jam without long cooking - for this you need jellification. With the addition of this gelling component, the final consistency of the jam is thick, although the berries were heat-treated for a few minutes.

Ingredients

Cherry 2 Kg Granulated sugar 2 Kg Zhelfix 20 gr.

Cooking process

Wash the cherries thoroughly. We discard berries with defects and impurities.

Let the clean berries dry by placing them in a colander or sprinkling them on a large towel.

We remove the seeds from the prepared cherries. You can do this with a pin, but it is much more convenient and faster to use a special device - a bone pusher. It is worth pushing out the seeds over the dishes in which the jam will be cooked so that the valuable juice flows there.

In a separate bowl of small volume, mix all the jellix with a glass of sugar.

Pour the mixture onto the peeled cherries, stir and put the dishes on the stove

... Stirring occasionally, bring the mass to a boil. Pour in the remaining amount of sugar, stir and bring to a boil again. From the moment it boils, we cook the jam for three to four minutes and immediately remove it from the stove.