Gelatin is a substance that is used to make marmalade, jelly and even jam. It is very useful for the cardiovascular system, and for bones. This product is indispensable for those who want to preserve beauty and youth for a long time, since it positively affects the condition of the skin, hair and nails. Therefore, it is worth making jam with gelatin, because it will bring great benefit to your body.
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Jam with gelatin: recipe
To make jam with gelatin, you will need:
- 1 kg of sugar;
- 1 kg of plums, apricots, peaches, kiwi or other fruits / berries;
- 40 g of gelatin.
Prefer plain gelatin over instant gelatin. The latter is often of poor quality or does not swell as necessary. If you are sure of the good quality of instant gelatin, when preparing jam, insist it not for 8 hours, but for 1-2 hours. As for sugar, you can replace it with fructose if you wish. It goes well with gelatin and does not affect its properties.
Rinse fruit or berries thoroughly, peel and cut. Alternatively, you can scroll them in a meat grinder. The method you choose depends on the exact consistency of jam you need. Mix sugar and gelatin. Pour crushed berries or fruits with the resulting mixture, then leave them for about 8 hours.
Put the mass in an enameled pan, bring it to a boil and add the right amount of water to it. After this, it is necessary that it boil for 5-7 minutes. Stir the mixture all this time, but not too intensely if you want the fruits or berries to have their appearance. Periodically remove foam from the surface of the product. Then you can either preserve the finished jam with gelatin or serve it for tea.
Rhubarb Jam with Gelatin: Recipe
To make rhubarb jam with gelatin, you will need:
- 5 cups chopped rhubarb;
- 1 sachet of gelatin or powder for strawberry jelly;
- 3 glasses of sugar.
In a large saucepan, mix rhubarb and sugar. Cover it and let stand all night. In the morning, boil the mixture on a gentle fire. Cook, stirring, for 12 minutes over low heat.
Then remove the pan from the heat and pour gelatin or jelly powder from the bag into it. Stir jam and place in sterile jars. Banks or roll up, or put in the refrigerator.