Pitted cherry jam with gelatin

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.


  • 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.

Photo: Yulia Derid, stock.adobe.com

Olga Beznosyuk

Recipe added:

Olga Beznosyuk

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