When and how to add gelatin to jam. Jam with gelatin - a simple recipe

Jam with gelatin turns out to be so tasty, beautiful and fragrant that you just can’t tear yourself away from it. Of course, it will take you much more time to prepare such a delicacy than ordinary jam, but the result is worth it! So, we offer you several recipes for jam with gelatin.

Raspberry jam with gelatin

Ingredients:

• raspberries - 1 kg;
• sugar - 1.5 kg;
• citric acid - 10 g;
• water - 300 ml;
• gelatin - 3 g.

Cooking

Dissolve gelatin in warm water and leave for 15 minutes. At this time, sort out the raspberries and transfer them to a bowl. Pour sugar, pour in water and put the dishes on a slow fire. Bring the raspberries to a boil and simmer for exactly 15 minutes, stirring occasionally. Then we increase the fire and cook the jam until tender. At the very end, pour in the swollen gelatin and pour citric acid. We warm the delicacy for a few more minutes, and then pour the finished raspberry jam into clean jars and roll it up.

Apricot jam with gelatin

Ingredients:

• apricots - 2 kg;
• gelatin - 80 g;
• sugar - 2 kg.

Cooking

Wash the apricots and remove the pits. Then we twist them through a meat grinder and put the resulting puree into a saucepan. Mix sugar with gelatin and sprinkle apricots with this dry mixture. Leave the puree for about 8 hours, and then put the dishes on a slow fire. Bring to a boil, cook it for 5 minutes, put it in sterilized jars, roll up and let cool.

Strawberry jam with gelatin

Ingredients:

• strawberries - 5 kg;
• sugar - 4 kg;
• citric acid - to taste;
• sheet gelatin - 10 pcs.

Cooking

We sort and wash the strawberries, removing the tails. Then we put the berries in a saucepan, sprinkle with sugar and let it brew for 8 hours. After that, boil the strawberries for 15 minutes, constantly removing the foam. Next, carefully drain half of the syrup and crush the berries with a blender. Add citric acid and gelatin diluted in berry syrup. Mix everything well, put again

Classic jam can be completely different in composition, however, as a rule, it differs in density. Its consistency is achieved by long boiling with a small amount of water. Jam with gelatin, the recipe of which we will give, is not a completely natural preservation. The fact is that gelatin adds artificial density. However, such preparation a good option diversify your usual and familiar recipes and at the same time slightly diversify the taste home cooking. You can cook this blank from almost any berries and fruits.

The best selection of gelatin-based jam recipes

Classic jam with gelatin - recipe with photo

Ingredients:

• 1 kg of berries or fruits;
• 1 kg of sugar;
• 40 gr. gelatin.

Step by step preparation:

Take the berry or fruit you need, wash it well, separate it from the stone, the stalk, if necessary, chop coarsely or finely. Twist the fruit or berry in a meat grinder twice. Or you can cook not from crushed fruits, berries according to this recipe. And in the future, use the recipe at your discretion and taste for making jam with gelatin.

Mix sugar and gelatin well to make jam with gelatin. Pour the fruits with a mixture of sugar and gelatin in full volume and leave in this form for 8 hours. Bring the mixture to a boil. Let it boil quietly for 5 minutes while stirring constantly.

Then just fill the well-washed and already sterilized jars with boiling jam with gelatin and roll them under the lids. Leave to cool, then put in the cold until the jam with gelatin is completely empty. Especially tasty is this jam obtained from fresh peaches, apricots, plums.

How to make jam with rhubarb gelatin and strawberries

In a large saucepan, mix the rhubarb with the sugar. Cover it and let stand 1 night. The next day of making jam with gelatin, boil the rhubarb with sugar over low heat. Cook, stirring constantly, for 12 minutes on the smallest fire. Then remove the pan from the heat and pour all the jelly powder from the bag into this pan. Arrange the jam then in sterile jars. Banks roll up or preferably put in the refrigerator. That's all. Enjoy!

Rhubarb Jam with Pineapple and Strawberry Gelatin - recipe with photo

In the largest saucepan, combine three ingredients: rhubarb, sugar and pineapple. Bring this mixture to a boil over low heat. Then cook it for 10 minutes, stirring frequently with a spoon. At the same time, you need to sterilize the jars. As soon as the rhubarb has boiled for 10 minutes, you need to immediately remove it from the heat and add the powder to the pan to strawberry jelly for making jam with gelatin according to our recipe. Transfer the entire mixture to sterilized jars, close the lids and boil all the jars for about 15 minutes (so that the water reaches the hangers in jars). Cool the banks. Store the ones that haven't closed properly in the refrigerator.

Strawberry - useful berry containing many vitamins. But what to do when strawberry season comes to an end? After all, you want to please the household with your favorite delicacy all season. Canning berries with gelatin may be an option. With the right recipe, important trace elements will not be lost in strawberries and a unique taste will remain.

Jam with gelatin

But here there is a difficult task of choosing a recipe for preservation. Options for strawberry jam with gelatin can facilitate the search processes. Jam with gelatin is original and easy to prepare. Thanks to the properties of the substance, the cooking process is significantly reduced, and the density, shape of the berry and taste remain just as great. This jam has a wide range of applications: filling for dumplings, adding to homemade cakes, use with toast and buns.

Classic recipe for strawberry jam with gelatin

This recipe is very simple, the total cooking time is 15 hours.

Ingredients:

• 700 grams of sugar (you can cane);
• 1 kilogram of fresh strawberries;
• 1 tsp vanilla sugar;
• 30 grams of gelatin.

Cooking process:

1. In a large bowl, mix sugar, gelatin and vanilla sugar.
2. Before preparing the jam, the whole berry should be processed under running water, cleaned of tails and spoiled fruits should be removed.
3. In order for strawberries to let out more juice, you should cut it into several parts.
4. Pour the product with pre-prepared sugar and put in a cool place for five hours.
5. If there is a need to preserve the jam immediately after preparation, sterilized jars for rolling must be prepared in advance.
6. After aging the strawberries, put the berries on the fire and stir regularly, preventing them from burning.
7. After boiling, it is necessary to stand for about seven more minutes, and then the strawberry jam should be removed from the heat and immediately poured into jars.

Strawberry jam for the winter

A recipe with gelatin for the winter will come in handy more than ever. After all, every housewife is engaged in preparing jam before winter.

Before starting the process of making strawberry jam, it is important to pick up ripe and juicy strawberries in advance, wash them and sort them out carefully. Banks should also be prepared in advance.

Cooking time - 15 hours.

Ready volume - 2 liters.

Ingredients:

• Gelatin - 30 grams;
• Fresh berry - 2 kg;
• Lemon juice - one tablespoon;
• Sugar - 1.7 kg.

Preparations:

1. Cut the berry into pieces and place in a saucepan, cover with sugar and leave overnight in a cool place so that the strawberries release juice.
2. Soak gelatin in warm water until it swells.
3. In the morning, candied berries should be mashed and put on fire.
4. Bring the jam to a boil and leave on the fire for another 7 minutes.
5. Stir strawberry jam, cool and add swollen gelatin and lemon juice.
6. Put back on fire and cook for 10 minutes.
7. Pour the finished strawberry jam with gelatin into jars without waiting for cooling.

Instant strawberry jam recipe with gelatin

Not every hostess can boast of having free time. Most recipes for strawberry jam with gelatin require a lot of time and effort. In the modern world, life is in full swing with such force that sometimes time for home preservation and the food is just not enough. So how to cook strawberry jam with gelatin with a minimum of effort and time? You can use one quick recipe. Its preparation time is only three hours.

Grocery list:

• 0.5 kg of sugar;
• lemon;
• 150 ml strawberry juice;
• 30 grams of gelatin;
• 1 kg of fresh ripe strawberries.

Practical part:

1. Pour gelatin warm water and leave until swollen.
2. Pure strawberries must be mashed and covered with sugar for 30 minutes.
3. Squeeze juice from a lemon, or use ready-made.
4. Lemon juice, sugar, gelatin and strawberry juice are slightly diluted with water and boiled.
5. Cook until boiling, remove from heat.
6. Mix strawberries thoroughly.
7. Pour the candied strawberries with the resulting syrup and leave for half an hour.
8. Then drain the syrup and boil again.
9. Complete steps: 4,5,6 two more times.
10. Preserve strawberry jam with gelatin.

Canning is no longer a problem for housewives and cooks. Thanks to recipes for making jam, your favorite berry will delight the household all year round and will not cause trouble in preparation and conservation.

What could be easier than making jelly? Pour boiling water over the finished powder from the bag and you're done! After a couple of hours, you can enjoy a delicate cold dessert. But it is much more interesting and much more useful to abandon store-bought products and make jelly from jam - homemade, fragrant, from ripe berries or fruits.

What is good, you can experiment with variations of jelly from jam with gelatin indefinitely, delighting yourself and your family with a variety of combinations of flavors.

How to make jelly from jam: general rules

In principle, all jam jelly recipes are similar. The filler changes, but the technology remains unchanged. Preserves, jams, jam, you can take any.

Gelatin is an invariable ingredient of any jelly. Suitable as a regular granular or sheet, and an instant product. The first two are soaked in liquid (water, milk, yogurt) for 20-30 minutes to swell. The advantage of an instant product is that it is enough to fill it with water and stir. No need to wait!

What you need to know about making jam jelly with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts made from currants, apples, gooseberries freeze well. Gelatin for making jelly from such jam will require less. There are less gelling substances in raspberries, cherries, strawberries. Therefore, in order for the jelly to harden well, a slightly larger amount is used in the recipe.

The amount of sugar can be taken at your discretion. It is a matter of taste - to make the dessert very sweet or not.

Thick jam from berries and fruits with seeds and pulp is drained and rubbed through a fine sieve. Syrup from blanks with large whole fruits (berries) is drained. For the preparation of jelly, you can use only this part of the jam. Leave the rest for decorating and decorating the dessert.

Basic jam jelly recipe with gelatin

It is enough to remember this recipe and you can cook the most different variants jelly with original and regular serving. The number of ingredients is approximate - during the experiments, you can independently select the volume of water, jam, gelatin. But in order for the jelly to freeze well, it is necessary to dilute and apply gelatin strictly according to the instructions.

Basic set of products:

Any (to taste) jam - 250 ml;

Boiled water - 1 l;

Granular or sheet confectionery gelatin - 2 sachets.

How to cook:

1. Soak gelatin in water according to the instructions on the package. Let's swell.

2. Dilute the jam with water to taste.

3. If necessary, filter the solution through cheesecloth so that there is no cake or seeds left in the syrup.

4. We heat the gelatin in a steam bath, achieving complete dissolution of the granules. We filter.

5. We combine jam and gelatin diluted with water. We mix.

6. Pour the jelly into bowls (silicone molds, glasses). We wait until it hardens - from 3 to 6 hours in the refrigerator.

Serve to the table, decorating the cold dessert with berries, pieces of fruit, whipped cream.

Cherry jam jelly

Unusually delicious, without cloying sweetness, a beautiful pomegranate-colored dessert. Cooking is easy and enjoyable.

Products:

Cherry jam (with or without a stone - to taste) 500 ml;

Boiled water - 250 ml;

Instant gelatin - 25 g.

How to cook:

1. Drain the jam syrup. We throw the berries on a sieve.

2. We dilute cherry syrup water to taste.

3. Soak in warm water and stir until gelatin dissolves.

4. Mix with diluted jam.

5. Put a few cherries in bowls. Pour jelly.

6. We send dessert to the cold (3-4 hours).

Decorate with fresh mint leaves curd cream, use to decorate pastries and cakes.

"Drunk" cherry jelly from jam with gelatin

The dessert is very tasty, but you should not give it to children because of the presence of alcohol in the composition. To give the aroma of cherry jelly with wine spicy notes, you can add vanillin, cinnamon, cloves, anise to the recipe.

Products:

Cherry jam - 150 ml;

Dry red wine - 3.5 tbsp.;

Gelatin - 80 g;

Freshly squeezed lemon juice - 125 ml;

Sugar - to taste.

How to cook:

1. Soak gelatin.

2. Mix wine with lemon juice. Add swollen gelatin.

3. Drain the syrup from cherry jam. Combine with the rest of the ingredients

4. We put on fire. We wait until the solution begins to boil slowly. Heat, stirring, 1 minute.

5. If necessary, add sugar.

Pour hot jelly into glasses. We wait until it cools down. We send to solidify completely in the refrigerator.

Raspberry jam and orange juice

A slight difficulty in making raspberry jelly is a lot of small, extra seeds in this dessert. They need to be disposed of, for which the jam diluted with water is rubbed through a sieve.

Products:

Raspberry jam - 300 ml;

Juice fresh orange- 125 ml;

Gelatin - 3 tsp;

Boiled water - ½ tbsp.;

Sugar - to taste.

How to cook:

1. Soak gelatin for 20 minutes.

2. Dilute the jam with water. Pass and grind through a fine sieve.

3. Add to syrup Orange juice, sugar (if needed).

4. Put the container on fire. Pour in the swollen gelatin.

5. We heat the mixture over low heat until the gelatin granules dissolve without residue.

6. Pour hot jelly into bowls.

Cool down to room temperature. We put in the refrigerator for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, orange slices.

Two-layer raspberry jelly made from jam and homemade sour cream

A dessert made of two layers of contrasting color is not only beautiful, but also very tasty. The recipe uses raspberry jam and fat sour cream, but these ingredients can be changed. For example, take a cherry or plum jam, replace sour cream with yogurt, cottage cheese, soft cream cheese.

Products:

Raspberry jam - 250 ml;

Water - 200 ml;

Gelatin - 50 g;

Sour cream - 300 g;

Milk (low-fat cream, water) - 200 ml;

Lemon juice - 1 tsp;

Sugar - to taste;

Vanillin - a pinch.

How to cook:

1. Gelatin is soaked according to the instructions on the bags.

2. Dilute the jam with water, filter, grind through a sieve.

3. Dilute sour cream with milk (water). Add lemon juice, sugar, vanillin.

4. Divide the swollen gelatin in half. We send one part to the jam, the second to the milk part of the jelly. Mix well.

5. Half-fill bowls with raspberry jelly (or sour cream - it doesn’t matter). Put in the refrigerator to harden.

6. When the solution is completely set, pour the second part of the jelly into the bowls, forming the top contrast layer of the dessert.

7. We return the molds to the refrigerator.

Once it's cold, decorate the dessert. fresh berries, grated dark chocolate, butter cream.

Pear jam jelly with gelatin and banana liqueur

In the recipe, you can use jam, jam or jam from pears. You can take any liquor, because the task of this ingredient is to give the dessert spicy taste and aromatic notes.

Products:

Pear jam - 250 ml;

Banana liqueur - 2 tbsp. l.;

Granular gelatin - 1 ½ sachets;

Boiled water - 350 ml;

How to cook:

1. We prepare gelatin for work according to the instructions.

2. Dilute pear jam with water. Pass through a sieve or puree with a blender.

3. Pour sweet liquor into fruit syrup, sweeten to taste.

4. Put the solution on a small fire. Heat until sugar dissolves.

5. Gelatin is heated on a steam bath until completely dissolved.

6. Combine the gelatin filtered through cheesecloth and pear jam with liquor. We stir.

Cool the jelly to room temperature. Pour into creamers. We send the dessert to the refrigerator to harden (2-3 hours). Decorate as desired before serving.

Apple jam and fresh mint jelly

Due to the high content of pectin, apple desserts freeze well even without gelatin. Although this ingredient is still necessary for apple jam jelly. True, a little less than usual.

Products:

Apple jam - 300 ml;

Water - 500 ml;

Gelatin - 2 tsp;

Fresh mint - 4-6 sprigs;

Sugar - to taste.

How to cook:

1. Pour gelatin with 50 ml of water. Let's swell.

2. apple jam grind through a sieve or punch with a submersible blender. Dilute with water, sugar to taste.

3. Wash mint, dry it. We cut small.

4. Pour the fragrant herb into the diluted jam. We put on the fire, let it boil. Boil on low heat for 10 minutes.

5. Filter gelatin, combine with hot syrup. Stir until gelatin crystals dissolve.

6. Pour into molds.

7. Cool, send until completely solidified in the cold.

We decorate the finished dessert with fresh mint leaves.

Jam jelly: cooking secrets, presentation subtleties

• Despite the simplicity of the technology, the nuances of making jelly are still there. Let's list the main ones.
• Gelatin is more convenient to soak in a metal container. So it will be easier to warm it up before adding it to the syrup.
• Aluminum utensils are never used to make jelly. Due to oxidation, the dessert changes color and acquires an unpleasant metallic aftertaste.
• For a sophisticated presentation, jam jelly can be layered by alternating contrasting colors. Or separate the layers with thin layers of milk, coffee, chocolate jelly.
• Fresh berries and fruits are used not only to decorate a cold light dessert. You can put them inside the jelly, putting them in bowls on the bottom or in layers before pouring.
• You can pour jelly into bowls, glasses, glasses made of transparent glass. Either use silicone molds. It is easier to get a frozen cold dessert from them. If other dishes are used, before inverting the jelly onto a plate, the mold is dipped for a few seconds in a wide bowl of hot water.