Pitted cherry jam with gelatin
Cherry is not rich in pectin, so it must be boiled for a long time to the desired density. Fortunately, there is an opportunity to improve this situation. For example, cherry jam can be boiled with gelatin. Today we will cook with bones.
Ingredients
-
Cherry –
2 kg -
Sugar –
1,2 kg -
Gelatin –
60 Mr -
Water (for gelatin) –
360 Jr -
Water (for cherries) –
200 Jr
Step by step cooking recipe
Pour gelatin with water and set aside for 15 minutes.
Rinse the cherries and place in a bowl.
Add water, sugar and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.
Pour the gelatin blank into the pan, mix and immediately place in jars. Roll up, wrap in a warm blanket for a day, and after the time has passed, transfer to a cool place.
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