Is it possible to put gelatin in jam. Cherry confiture with coriander

The strawberry season is coming to an end. Everyone who wants to eat this delicious berry to the brim, and it would be nice to preserve the surplus crop for the winter. What can be done from strawberries to please yourself in winter? The first thing that comes to mind in this case is strawberry jam. What if you already have one in your bins? Then it's still strawberry jam, but somewhat modified.

Highly original way stock up on strawberries winter period- make strawberry jam with gelatin from it. It turns out a tasty and beautiful product, reminiscent of jelly. Such strawberry jam with gelatin is stored in the same way as usual, in a dark, cool place. Due to the coolness, the jam gels slightly. And if you put the started jar of such strawberry jam with gelatin in the refrigerator, then you will be surprised :) A thick rich jelly with whole strawberries is formed in the jar. Such jam is easily spread on a slice of bread or put into bowls. And how beautifully strawberries play in the sun, covered with a layer of jam syrup!

Ingredients:

• 1.5 kg strawberries
• 0.7 kg sugar
• 50 g gelatin
• 300 ml water

Strawberry jam with gelatin for the winter

This amount of ingredients allows you to prepare 2 liters of strawberry jam with gelatin. These are 2 jars of 1 l (like mine) or 4 jars of 0.5 l.

The first step is to decide on the container for conservation. I wash the jars (preferably with soda) and sterilize in a way convenient for you. I do this in the oven at 100 degrees for 15 minutes. I boil the lids for conservation in large numbers water for 5 minutes.

We sort out the strawberries, discard the spoiled ones. We remove the tails from the berries. We shift the strawberries into a colander and wash thoroughly in plenty of cool water.

We shift the strawberries into a large saucepan and add 700 g of sugar.

Immediately put the pan with strawberries and sugar on medium heat and watch as the strawberries begin to release juice when heated. This juice is mixed with sugar. Arm yourself with a wooden spoon with a long handle. Gently stir the berries with this spoon. We move the bottom layer of berries up, and the top one down. The process of cooking strawberry jam has begun :)

After 5 minutes, the sugar will completely dissolve in the strawberry juice and syrup will form in the pan. We continue to gently mix the berries in the syrup from time to time. Now we should wait until the syrup boils.

The syrup in strawberry jam begins to boil and a small amount of foam forms on the surface of the mass. The more active the strawberry jam boils, the thicker the foam. If you want to get a conditionally transparent strawberry jam, then the foam should be removed. From the moment the active boiling begins, we detect 10 minutes and then turn off the fire.

We should prepare the gelatin, which we will add to the strawberry jam. 50 g of gelatin, pour 300 ml of water ( room temperature) and wait 15 minutes. This can be done in advance, before starting the jam.

When the gelatin swells, add it to the pan to the strawberry jam. It should be noted that at this point the jam is still very hot, but not boiling water. We need exactly this temperature of the jam. It is believed that gelatin cannot be boiled, otherwise the liquid does not gel (I checked, it still gels with me, but we won’t risk it). That is why we waited 15 minutes (the time for the gelatin to swell), so much time is enough for the strawberry jam to cool slightly.

We stir the gelatin in the jam for at least 1-1.5 minutes, so that it is probably evenly distributed throughout the mass of strawberry jam. Then pour the jam into sterile jars and immediately cork with lids.

Sweet homemade blanks are the perfect filling for baking. Difficulties can only be caused by their excessively liquid consistency. Let's find out how to thicken jam using various food additives without ruining its taste.

Why you need to thicken the jam

Too much liquid filling flows out of the pies, even if you tightly pinch their edges. She makes the dough of pies moist and damp in taste. Some try to solve this problem by using less jam, but the dish in this case still becomes less appetizing.

The best way is to thicken the jam or jam to the desired consistency.

Video "Jam with gelatin"

In this video you will learn how to get delicious thick jam for a shorter time.

Proven Ways

Let's look at how to make a suitable baking filling from semi-liquid blanks.

Manka

It is well suited for filling, as it almost does not affect the original taste of the product. Semolina is added in a proportion of about 1 tsp. per glass or 300 g jam, jam or confiture of medium density. If the workpiece is very liquid, the amount of semolina can be increased to 2 tbsp. l.

To prepare such a filling, pour the jam into a saucepan, pour in the semolina and mix well, then leave for 15 minutes. During this time, the cereal will absorb excess moisture and swell. Then put the saucepan on a small fire. Stir the contents regularly to avoid burning. 2 minutes after boiling, remove the jam from the heat and cool.

Starch

Corn starch is used to thicken the jam in approximately the same proportions - a teaspoon per glass. However, when working with a very liquid workpiece, it is necessary to increase its amount more carefully, up to no more than 2 tsp. Otherwise, the starchy taste will be noticeably pronounced.

Saucepan with necessary quantity put the jam on the fire. Starch needs to be added to already hot billet. After that, the saucepan can be immediately set aside from the heat or held for another 1-2 minutes.

Please note that the filling with starch may completely thicken after cooling, and appear liquid when hot. If you are baking a cake, you can not add the powder directly to the jam, but lightly sprinkle it on top of the dough.

Flour

In order for the jam of the medium liquid to thicken enough, pour the flour at the rate of about 1 tbsp. l. on a glass of workpiece, if necessary - 2 tbsp. l.

The recipe is as follows: put the saucepan with the workpiece on a small fire and wait for the boil to begin, then start adding flour little by little. At the same time, the jam must be constantly stirred so that lumps do not form in it. You can determine by eye how much flour to add for the desired density.

Other Methods

To prevent the jam from spreading, you can use other means:

1. Breadcrumbs: 1-2 tbsp. l. for a glass of jam. You can use a purchased product or dry and grind slices of a white bun yourself. Instead of crackers in the same proportion, crackers with a neutral flavor can be used. To get small crumbs, crush them with a rolling pin.
2. Jelly: 1 tbsp. l. on a glass. After pouring the powder into the workpiece, stir it thoroughly and let it swell. The recommended exposure time should be indicated in the instructions. This tool can not only make the filling thicker, but also give it a richer taste.
3. Oatmeal: 1 tbsp. l. on a glass. They must first be ground in a coffee grinder, and then added to cold jam.

Finally, in order to get a thick enough filling from liquid jam, it can be simmered over low heat until the excess moisture evaporates. This method must be approached carefully: due to the composition of the workpiece, it can burn.

In the future, when you prepare the jam itself, you can use special thickeners containing pectin.

Choose the additive that is most pleasant to taste, carefully calculate the proportions, and the filling will not leak, and the pastries will be beautiful and appetizing.

Step-by-step recipes for strawberry jam with gelatin and cherries, orange, bananas

2018-06-08 Marina Vykhodtseva

Grade
prescription

2380

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

0 gr.

carbohydrates

35 gr.

153 kcal.

Option 1: Classic Strawberry Gelatin Jam

Strawberry jam often turns out to be liquid, as the berries are too juicy, and sugar melts when heated, turns into syrup. You can boil the delicacy, but in this case, the taste and color suffer. That is why more and more often gelatin is added to strawberry jam. Here is a classic recipe. For cooking, we take stainless steel dishes, in no case do we use aluminum, as it oxidizes.

Ingredients

• 1.5 kg of strawberries;
• 0.8 kg of sugar;
• 50 g of gelatin;
• 250 ml of water.

Step by step recipe classic jam on gelatin

We start with berries. For jam, you need to thoroughly wash the strawberries, remove all the tails. If they sit tightly, then juice will appear, we do not pour it out, we send it together with the berries into a bowl for cooking.

Sprinkle the berries with a prescription amount of sugar and leave for a couple of hours so that the juice stands out. It is better to cover the dish so that dust does not get in, rubbish.

Pour gelatin with water. We use boiled liquid, but at room temperature. We leave for half an hour. We put the berries with sugar on the stove, start cooking. Stir from the bottom up to raise the remaining sugar, they must completely dissolve.

When boiling, a white foam will appear. Stop stirring for a while and let it collect. It is important to remove the foam so that the jam does not turn sour, and it looks beautiful. Cooking after boiling for a quarter of an hour.

While preparing the banks. Since jam with gelatin, it needs to be rolled up. The lids can be boiled or simply pour over and hold in boiling water. We sterilize jars over steam. From this amount of strawberries you get 2 liters of goodies.

As soon as the jam is boiled for a quarter of an hour, all the foam will be removed, we introduce the swollen gelatin. Stir, reduce the heat and bring almost to a boil, then immediately turn off. Pour strawberry jam into jars, cork.

At first, the jam will be liquid, after cooling it will become a little thicker, and during storage in a cool place it will still harden.

Option 2: Quick Strawberry Gelatin Jam Recipe

Such jam with strawberry gelatin is prepared in literally 40-50 minutes, it all depends on the activity of washing and processing the berries. We use ordinary powdered gelatin, soak it immediately in the indicated amount of boiled, but not hot water.

Ingredients

• 1 kg of strawberries;
• 100 g of water;
• 700 g of sugar;
• 20 g gelatin.

How to quickly make strawberry jam on gelatin

Pour gelatin for jam with water, stir, set aside. Wash the berries, remove the ponytails, cut off the damage and put them in a bowl for cooking. Drying is optional.

Add sugar and knead everything together with a wooden pestle. You can use a blender, sometimes they grind it with a meat grinder, but it is undesirable, since the contact of the raw material with the metal spoils the quality of the jam.

Step 3:
We put the strawberry mass on the stove and boil after boiling for 12-15 minutes, be sure to remove the foam. While the jam is cooking, sterilize the jars.

We introduce gelatin, stir for 20 seconds until it dissolves, then turn off the stove and immediately, without allowing the mass to cool, pour the delicacy into sterile jars, roll up hermetically.

Do not soak gelatin in hot water, lumps will appear when connected. If the liquid is cold, then the swelling time may be delayed. The best option is water at room temperature, you can replace it with strawberry or any other juice, but boiled.

Option 3: Strawberry and Orange Gelatin Jam

One of the most delicious and fragrant options strawberry jam with gelatin and orange. Citrus makes the delicacy unusually fragrant, rich, perfectly ennobles the berry, and all you need is one fruit. The number of products per 3 kg of berries is given. If necessary, reduce or increase, but proportionally.

Ingredients

• 3 kg of strawberries;
• 2.1 kg of sugar;
• 1 orange;
• 200 ml of water;
• 50 g gelatin.

How to cook

As expected, we start with berries. We wash the strawberries, remove the twigs, pour them into a saucepan or a stainless steel basin. We wash the orange with a brush, dip it in boiling water for a minute, then cut it into small slices along with the peel, discard the seeds. Add citrus to berries.

We fill the raw material with sand from above and leave it for at least two hours, and preferably at night. After extracting the juice, put on the stove, bring to a boil. We remove the foam from the jam, boil for five minutes. Leave until completely cool.

Once the strawberry jam has cooled down, put it back on the stove. In parallel, soak gelatin in slightly warm boiled water. Again, remove the foam from the jam, if it appears. Boil the delicacy for a quarter of an hour.

It remains only to introduce gelatin, warm up. But do not boil anymore, bring to the first bubbles, then quickly pour the strawberry-orange delicacy into sterile jars, cork, leave to cool in the “upside down” position. Then we put the jars normally, put them in a cool place for storage and solidification.

Sometimes oranges give bitterness, especially in the process. long-term storage, which is why it is recommended to warm the citrus in boiling water. You can play it safe and clear the skin. Sometimes jam is made only from the pulp and zest is added, bypassing the white rind, which gives bitterness.

Option 4: Strawberry Banana Gelatin Jam

Strawberries and bananas are a familiar combination. It is often found in chewing gum, yogurt, various desserts, why not combine it in jam? A very appetizing, simple delicacy, but time consuming. We take not black bananas, there should not be any spots on them.

Ingredients

• 1 kg of sugar;
• 3 bananas;
• 100 ml of water;
• 25 g gelatin;
• 1 kg strawberries.

Step by step recipe

The recipe indicates pure strawberries without spoiled specimens, ponytails, twigs. We prepare berries, weigh, measure granulated sugar and connect. Leave for a couple of hours, let the juice stand out.

We put the jam on the fire and cook for exactly five minutes, removing the light foam that will periodically appear. Leave the jam for six hours or until completely cooled. Don't forget to cover. Then boil again after boiling for five minutes and hold for another 6 hours.

Soak the gelatin before the last cooking. Cut bananas into pieces. Add to strawberries. Bring to a boil, boil together for 20 minutes. We introduce gelatin, stir until completely dissolved, after which the jam is laid out in sterile jars, rolled up.

So that the banana remains light and does not darken, after slicing, you can pour slices of lemon juice over them. It will also make the taste much brighter, add acid, which is practically absent in the main ingredients.

Option 5: Strawberry and Cherry Gelatin Jam

Cherries ripen almost simultaneously with strawberries, and they go well together in jam. Another option with the addition of gelatin. The delicacy turns out to be thick, it freezes wonderfully, can be used in a variety of desserts, and will remind you of a sunny summer in winter.

Ingredients

• 1 kg of strawberries;
• 40 g of gelatin;
• 0.7 kg of cherries;
• 1.4 kg of sugar;
• 1 lemon;
• glass of water.

How to cook

We take out the bones from the cherry. Just wash the strawberries large berries preferably cut. Mix with sugar and leave overnight. In order for the juice to begin to stand out more actively, you can mix it after an hour, but we do it carefully, you don’t need to crush and crush the strawberries.

We put the jam on the stove, boil for five minutes. Then leave for 8 hours. We put it on fire again, add lemon peel, boil for another five minutes. Leave until cool.

Extrude lemon juice into the berry mixture. Let the gelatin swell in the prescription water. We put the jam on the fire, let it boil, add lemon juice and cook on low heat for a quarter of an hour. We lay gelatin to the sweet cherry with strawberries, warm it up, at the first sign of boiling, turn off the stove. We immediately pack the jam in sterile jars.

In addition to gelatin, you can cook homemade strawberry jam with pectin. Its quantity is determined individually according to the information on the product packaging or instructions attached to it.

Recently, among many purveyors, it has become very popular to cook jam with gelatin from a wide variety of berries, fruits and even vegetables. Such jam, prepared on the basis of gelatin, is stored for a long time. It is like the usual cooked sweet blanks, for example, raspberry jam, retains most of the useful properties, trace elements and vitamins, which are rich in raw materials on the basis of which it was prepared.

Below we would like to bring to your attention universal recipe making jam with gelatin, following which you can cook a sweet preparation from absolutely any fruit.

So, jam with gelatin- recipe.

Required Ingredients:

Any fruits or berries - one kilogram;

Granulated sugar - 40 gr (you can add crushed stevia tablets, 6-15 pcs, depending on the acid of the original product, do not require the addition of stevia: sweet peaches, apricots, apples, pears, grapes, watermelon, melon, blueberries)

Gelatin - 40 grams

Step by step cooking method

First stage. Selected ripe whole berries or fruits are washed and cleaned if necessary. If the fruits are large, for example, apples, pears or apricots, then cut them into small pieces, remembering to remove the seeds and core.

Second phase. We mix 40 grams of granulated sugar with forty grams of gelatin and carefully pour the raw materials with this mixture, previously placed in a deep enameled basin, the one in which you usually cook Strawberry jam , apricot jam and other delicious, sweet preparations.

Third stage. We put a basin with fruits or berries in a cool place and leave it there for eight to ten hours.

Fourth stage. After the time described above, we transfer the raw materials to the fire, add a little water to it and slowly bring to a boil. When heated, scum will begin to form on the surface of the jam in the form of foam, it must be removed with a slotted spoon, and it is also necessary to periodically stir the jam with a wooden spatula or spoon.

Fifth stage. After the product boils, reduce the heat a little and let it boil for another five to seven minutes until fully cooked.

Sixth stage. While the jam is cooking, prepare glass jars for workpiece. To make jam easy to store and use for food, it is better to preserve it in small jars, with a volume of five hundred to seven hundred grams or one liter. We will wash them very well in hot water, in case of severe pollution we will use ordinary baking soda as a cleaning agent, and then be sure to pasteurize over steam for ten to twelve minutes.

Seventh stage. When our jam with gelatin will be ready, carefully pour it into the glass jars prepared by us. This should be done when the jam is still hot.

Eighth stage. We tightly cork each jar with a lid (tin) boiled in water and turn them upside down. We will not wrap jars of jam in a warm feather bed or blanket, let it gradually cool naturally at room temperature.

Note. The amount of sugar relative to the original source of the recipe has been reduced by 25 times, it has been replaced with crushed stevia tablets, we have been making jam this way for a long time and it turns out well (moderators).
The amount of gelatin in the recipe can even be halved ( take 20 gr). In this case, depending on the acidity of the berries or fruits used, the preparation will look like either jam or soft and not tight jam ( fruit and berry acids prevent gelling).

​Related Articles​

​3.​

- Dry red wine 50 ml,

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of trace elements and vitamins.

This recipe is a compromise that allows you to combine products of different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then with cherries, as a rule, there are no problems. At the exit, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t do without seeds this time), you should buy the following products:

Then the future dessert must be put back on the stove and let it boil.

• Now the future dessert should be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
• I hope in this article you got the answer on how to make jelly from jam. Dare, experiment and cook dishes with a variety of tastes!​
• ​Multilayer jelly from several types of jam​

Usually to prepare delicious jelly, use various juices or decoctions and infusions of fruits. But few people know that this simple dessert can also be made from jam. To get jelly from jam, you can use any of its varieties, for example, apple, cherry, strawberry. The only thing you need to do is dissolve the desired jam in a small amount of water, strain from berries and fruits (optional), add gelatin, heat and pour into a mold. Below are a few simple recipes how to make jelly from jam.​

Try not to mix the jam with gelatin too intensively with a spoon if you want the berries or fruits to retain their appearance, and vice versa.​

- Water 150 ml,

• - 1 kilogram of any fruit or berries;
• Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and in vain. It also makes a wonderful cherry confiture. The dessert recipe involves the use of the following products:
• Cherry - 1 kilogram;

After this, cherry confiture with gelatin can be preserved. It must be poured into hot sterilized jars, rolled up with lids and stored in a secluded place.

Cherries should be kept on fire for no more than four minutes. After that, it should be removed from the heat and immediately chopped with a blender or meat grinder.

• Cherry confiture is a wonderful preparation for the winter. It will be enjoyed by all members of your family. To prepare this exquisite and at the same time simple dessert, you will not need much effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.​
• ​Components:​
• Plain jelly with liquid pectin
• - Cream 150 ml (fat content not more than 15%),

Mix wine, lemon juice and pectin in a saucepan. Cherry jam is separated from the berries, and the syrup is added to wine blend. At this stage, spice lovers can diversify the taste of future jam with gelatin, cinnamon, cloves or anise.

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How to make cherry confiture?

- 1 kilogram of sugar;

Description of the dish

Cherry (pitted) - 1 kilogram;

Strawberries - 300 grams;

To make your breakfast special, you can cook this gourmet dish. Gourmets combine it not only with a bun and cheese, but also with game or poultry dishes. Such cherry confiture is created (for the winter) from the following products:

Classic cherry jam. Ingredients

• Confiture is a jelly-like dessert with pieces of fruits, fruits and berries evenly distributed in it. Usually it is prepared with the addition of sugar and various thickening agents - pectin or agar-agar. By consistency, this delicacy resembles jam, but has a slightly different structure.
• Cherry and orange jam two glasses;
• ​Components:​

Classic cherry jam. Cooking method

1. It is best to cook jam with gelatin in an enamel bowl.
2. - Sugar.
3. How to cook gelatin jam?
4. Sugar - 500 grams;
5. cinnamon - 4 grams;
6. Ripe cherries (pitted) - 400 grams;

Seedless cherry confiture is ready! It must be stored in a dry, dark and cool place.​

Cherry confiture with gelatin. Ingredients

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits evaporated in grape juice or boiled in honey were used in Ancient Rome great popularity. The use of gelling agents was an urgent need in those days. They kept the freshness of fruits for a long time, besides, they made it possible to eat fruits with a sharp taste (lemon) or a solid structure (quince).

• four glasses of water;
• jam (any);
• Half an hour before making jam, pour gelatin with water to swell.
• Cook jam with gelatin over low heat for 1 minute after boiling, and then remove from heat and pour into molds or jars. We throw cherry berries from jam into the jelly and put in the refrigerator. The finished jelly will not have such a dense consistency as our usual jelly with gelatin, but it is precisely this jam with gelatin that is suitable for spreading on bread, or laying out on tartlets.

Cherry confiture with gelatin. Cooking method

1. Pectin - 10 grams.
2. gelatin - 20 grams;
3. coriander seeds - 5 grams;
4. The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin when creating it. Below we will talk about how to cook cherry confiture with it. The recipe for the dish involves the use of the following ingredients:

Cherry confiture with coriander. Ingredients

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. Usually it is made from everyone's favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to make cherry confiture.​

• one glass of sugar;
• Liquid pectin in the amount of one hundred grams.
• If desired, sugar can be replaced with fructose - it goes well with gelatin and does not affect its properties in any way.
• Gelatin Jam Ingredients:

Cherry confiture with coriander. Cooking method

1. Rinse berries or fruits thoroughly, peel and cut in any convenient way. You can also scroll them in a meat grinder - it all depends on what consistency of jam you need.
2. First you need to sort and rinse the berry. After that, it must be mixed in a saucepan with sugar and let it brew for three to four hours.
3. water - 70 milliliters;
4. almond flakes - 20 grams;
5. Pitted cherries - one kilogram;

Cherry confiture with strawberries. Ingredients

This dessert is easy to make. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe, we suggest you do without them. So, to create a cherry treat, we will have to stock up on the following products:

• gelatin fifty grams.
• Properly cooked jam itself is thick and sticky, sticky. But in order to make jelly from jam, it alone is not enough. To get a tasty and strong enough jelly, you need to choose the right jam. Depending on what consistency it is, the amount of liquid pectin is selected. We filter the jam from berries and fruits (you can leave them if you wish), add a little water, literally a couple of spoons, heat it in a water bath to a temperature of forty degrees and wait until the jam becomes a little watery. Then remove from heat and add liquid pectin, mix thoroughly. Then pour the base into molds and set to cool in the refrigerator for several hours. You can serve such a dessert by decorating with various creams or curd mass. Especially, this dessert will appeal to children.
• Gelatin is a substance that is used to make jelly, marmalade, and even jam. It is very beneficial for the cardiovascular system and bones. Gelatin is indispensable for those who want to keep youth and beauty as long as possible, as this product has a positive effect on the condition of hair, skin, and nails. Therefore, it is worth preparing jam with gelatin - it will definitely benefit your body.
• Wash the berries. Mix them with water and pass them through a sieve, squeezing the juice from the pulp.
• - 1 sachet of gelatin or strawberry jelly powder;

Cherry confiture with strawberries. Cooking method

1. Next, the future dessert should be put on the stove and cook for about five minutes over low heat.
2. Sugar - 800 grams.
3. Sugar - 400 grams;
4. Sugar - 800 grams;
5. Cherry (ripe) - two kilograms;
6. Pour gelatin with two glasses of water and let it swell. Pour cherry jam with a glass of water and heat, strain. Do the same with the second jam. Pour half a glass of sugar into a saucepan and pour cherry jam, add half a glass of gelatin. We heat until the gelatin is completely dissolved, do not boil! We do the same manipulations with the second portion of jam. When both honors of jelly are prepared, proceed to the preparation of the layers. Pour a little jelly into any form, about two centimeters. We put in the refrigerator and wait until it hardens, then we also pour the next portion, alternating colors. Thus, we fill out the entire form. When the jelly is completely frozen, it is cut into portions and served.

Jam jelly with gelatin

Cherry confiture with pectin. Ingredients

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• - 3 cups of sugar.
• Mix gelatin with sugar. Pour fruits or berries with the resulting mixture, and then leave them for 8 hours.

Cherry confiture with pectin. Cooking method

1. After that, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed over it.
2. First of all, you need to sort out the cherry, peel it from the branches and rinse well. At the same time, the bones should not be removed - they contribute to the creation of a jelly-like consistency.
3. Water - 400 milliliters.
4. gelatin - three tablespoons (tablespoons);

Lemon - one piece;

Jelly options - a huge ocean! You can even make a cake or pie out of it, for example, a homemade pie from shortcrust pastry, and on top of such a cake is covered with cherry jelly. It is done like this:

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Jam with gelatin recipe | How to cook gelatin jam

​Components:​

What do you need gelatin for? You can't bake it!

Jam with gelatin - classic recipe

Pour the resulting juice into enamel pan and put to boil on fire, add granulated sugar and gelatin to it. Stir until the gelatin is completely dissolved. After that, strain the resulting liquid. When it has cooled, mix the cream and pour into molds. Put the jam with gelatin to cool.

How to cook gelatin jam?

After three minutes, the container with dessert should be removed from the heat and quickly poured into pre-prepared jars.

First you need to heat up a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.

water - 400 grams;

Sugar - two kilograms.

First we prepare the dough based on flour, butter and sugar;

sachet of gelatin 20 grams;

If you want to thicken your jam for puffs, add potato or corn starch. There is a gelling agent with which you can bake - pectin, but not everyone has it :)

Helpful Hints:

Gelatin jam - recipe with cherries and wine

In a large saucepan, stir together the rhubarb and sugar. Cover it and let it stand all night. The next morning, boil the mixture over low heat. Boil jam with gelatin, stirring, for 12 minutes on the lowest heat.

Bring the jam with gelatin to a boil, filling it with water. After that, you need the products to boil for 5-7 minutes. All this time they need to be stirred and foam removed from the surface of the jam with gelatin.

It's so easy to make cherry confiture. The recipe for the winter provides for long-term storage of the product in the cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. A jar with an already open treat is best stored in the refrigerator.

After that, the resulting fruit drink should be rubbed with a wooden spatula or a plastic spoon through a sieve, add sugar and cinnamon to it and put it on fire again. This time it needs to be boiled for forty minutes.

Citric acid - on the tip of a knife.

Gelatin jam - recipe with rhubarb

First of all, you need to sort out, clean the leaves and stalks and rinse the cherries.

Then we bake the cake in the oven in a special form or pan;

Five tablespoons of your favorite jam;

GELATIN SHOULD NOT BE HEATED. It is not even boiled, but only brought to a boil, otherwise it loses its gelling properties.

You can cook jam with gelatin from plums, peaches, apricots and other fruits or berries.

Then remove the pan from the heat and pour the gelatin or jelly powder from the bag into it. Stir the jam with gelatin and arrange in sterile jars. Jars of gelatin jam either roll up or refrigerate.

Gelatin jam - recipe with blackcurrant and cream

​4.​

Now you know how to make cherry jam. For getting dietary product You can reduce the amount of sugar in recipes. Bon appetit!​

Now it's the turn of the strawberries. It must be cleaned of leaves, and placed whole in the future cherry confiture. The mass should be kept on fire for another fifteen minutes.

Now pitted cherries should be added to the syrup and let it boil for a few minutes.

First you need to pour gelatin in half a glass warm water and let the product brew well.​

Put cherry berries on the cooled pie;

Water - two glasses.

You can add a little starch to the jam if you are afraid that it will leak out. In any case, you need to put quite a bit of jam, I think it will still tend to flow out, because the puff opens when heated and its thin layers are very easily torn. . So I think it's better to eat Cherry jam alone or already ready-made puffs grease with jam.

Gelatin Jam Ingredients:

A gelatin jam recipe is a great way to cook delicious, healthy and maximum natural recipe. Do you want to know how to do it? Then stay with us!​

Before removing from the burner, heat the product over high heat and pour the pre-prepared gelatin into it. Boil after this dessert should not be. It must be removed from the stove and immediately poured into pre-sterilized jars.

Then you need to add fried coriander and almonds to it, mix everything and hold on low heat for ten to twelve minutes.

After that, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.