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Cherry jam with gelatin

0
1783
Kitchen Russian
Calorie content 451 kcal
Portions 0.7 l.
Cooking time 30 minutes.
Proteins * 1.6 gr.
Fats * 0.4 gr.
Carbohydrates* 110.6 g
* per 100 gr. product
Cherry jam with gelatin
Content

Pectin, the gelling substance of the jellicus, helps to obtain the consistency of thick jam without prolonged boiling of the cherries and the addition of an excess amount of sugar. At the same time, all the beneficial properties of the berries are preserved, and the jam does not become cloying.

Ingredients

Cooking process

step 1 out of 5
Sort out the debris from the cherries, wash in running water. Remove the stalks.
step 2 out of 5
Pour a bag of zhelix into a container, add 30 g of granulated sugar there. Mix everything thoroughly so that the substances combine.
step 3 out of 5
Pour a mixture of sugar with gelatin to the cherries, as well as another 200 g of granulated sugar. Mix everything and transfer to a saucepan.
step 4 out of 5
Bring the mixture to a boil, stirring constantly. Then add the remaining sugar, stir and bring to a boil again, do not forget to skim off the foam. Let it simmer for exactly 3 minutes.
step 5 out of 5
Wash jam jars with soda and sterilize in any convenient way. Pour hot jam into the jars and tighten the lids. Cool the jam under a warm blanket to room temperature and store in the basement. After cooling, the jam will thicken.

Bon Appetit!

 

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