Hello! Today, I am preparing for the winter cherry jam with gelatin... This recipe is not new, but everyone makes their own way. I'll tell you how I cook this jam!
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For the preparation required:
Cherry
Sugar
Gelatin + water soaking (100 ml)
First, cherries washed well and leave to lie in cold water for 15 minutes. Then purified from the seeds, do it without any newfangled devices, just use a paper clip. Of course this procedure is quite long, tedious, but the result is worth it!
Cherries, stoned fall asleep sugar, stirred, and the night is inserted in the refrigerator. What should be the ratio of cherries and sugar? I for 1 kg of cherries take 600 grams of sugar. In my case the jam is sweet and sour. If you want a sweet jam or even cloying, make a ratio of 1 to 1.
I pictured just pan with cherry, stood overnight in a refrigerator!
Now, before you put the jam to cook, I take gelatin, and soak it in cold water, but necessarily boiled. How to put the gelatin? And it depends on what kind of consistency you want to achieve! In my case, I use 1 tbsp. l. (No slides) gelatin per 1 kg berries - jam is viscous, thick, but not gelled. You can take 2 tbsp. l. gelatin per kg of berries - then there will be a jam jelly!
Gelatin now I put a pot with a cherry on a plate - the maximum fire. And while waiting for the cherry boils, prepare jars of jam layout. Banks, I can not be sterilized! Just a very well washed, using kitchen detergent, then pour just a little bit boiling water, cover cap some time shake and leave as such until the moment of filling jam.
After cherry jam boils, fire Bates on average, and boil for 5 minutes.
At this point, the gelatin has swollen to receive from the pan hot cherry syrup, pour a few tablespoons into a bowl, stir ...
... and immediately pour back into the pan and jam. Mixed.
Then, alternately taking banks, pour one more hot water, and lays the jam. Tightly screw cap. And, further, "under the old scheme" - is turned upside down, covered with a thick blanket, waiting for the banks to cool down, put away in the cellar. I would be very happy if someone come in handy my recipe!
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