Cherry jam with gelatin
0
3950
Kitchen
Russian
Calorie content
267 kcal
Portions
1 l.
Cooking time
60 minutes
Proteins *
44 gr.
Fats *
0.3 g
Carbohydrates*
37.1 gr.
Cherry confiture can be cooked using gelatin - the jam will turn out to be thick, holding its shape on a spoon. To do this, you do not need to boil berries with sugar for a long time, which means that most of the vitamins will be preserved.
Ingredients
Cooking process
We place the peeled cherries in a bowl for cooking jam, add the specified amount of granulated sugar, mix. Let the berries stand for a couple of hours so that more juice comes out. Then we put the container with berries on the stove and bring the contents to a boil. From the moment of boiling, cook for five minutes and remove from the stove. Let the jam cool and bring it to a boil again. We repeat this sequence two more times.
Soak sheet gelatin in water for five minutes. After soaking, lightly squeeze it with your hands and add it to the jam during the last cooking. Stir until the gelatin dissolves and remove the finished jam from the stove. If you use not sheet gelatin, but granular, then soak it according to the instructions on the package. After soaking, we proceed with granulated gelatin in the same way as with sheet gelatin.
Bon Appetit!