A quick and original dessert - cherry jam with gelatin! This delicacy is suitable for preparing a small portion and for preparation for the winter period. If you are interested in the topic of preparing gelled cherries, let's get acquainted with jam recipes and their subtleties.
The nuances of preparation
Cherry is one of the few berries that can hide spoilage in itself. It is sometimes impossible to assess in appearance whether there are worms inside the berry. Therefore, it is better to manually examine each cherry. The process will take place simultaneously with the husking of seeds from berries. However, if you want to make cherry jam with pits (with gelatin) and you are sure that the berries are benign, so be it!
Peeled berries or not, they need to be covered with granulated sugar. The proportions of the ratio of the bookmark berries and sugar, respectively:
These parameters differ from standard jam preserves due to the presence of gelatin.
So, after filling the berries with sugar, we wait for the release of juice. That is, we leave the pan with products for about 15-20 minutes.
Gelatin use
As a gelling agent, in addition to gelatin, an agaroid can act. It is a powder that is used mainly in manufacturing plants. And at home, take gelatin. Working with him is not so difficult. But it is better to know how to prepare it. Gelatin is available in two forms:
It is preferable to use in powder. To prepare it much faster, since it instantly swells in water - it takes 5-10 minutes. But with the plates you have to wait 20-25 minutes after soaking them in warm water.
So, pour gelatin only in a ratio of 1: 4! It is important! One part gelatin to four parts water.
After swelling, the mixture must be heated on a stove until the particles are completely dissolved, but not until boiling. If the process reaches the appearance of bubbles of boiling water, the mixture will not have to be used. She is already spoiled. The fact is that upon boiling, the binding properties of the particles are lost.
The classic recipe for one-component jam
What products are required:
- a pound of cherries;
- a pound of sugar;
- a bag of gelatin.
Cooking process:
- We carry out primary processing of berries - sorting, washing and drying on paper or any clean kitchen towel.
- The next step is entirely up to your desire. We take out the seeds from the berries or do not do this.
- The berries are transferred to a saucepan and covered with sugar (if the berries are with seeds, then add 50 ml of boiled or filtered water). We are waiting a quarter of an hour for the berries to give juice.
- In the meantime, soak the gelatin in warm water. Remember the proportions - 1: 4! After 10 minutes, put the gelatin on the fire and stir. Immediately after dissolution, remove from the plate and filter. Do not boil! While we leave.
- Then we begin to cook cherry jam over moderate heat.
- After 25 minutes, remove the jam from the heat. After a couple of seconds, the boiling process ends. Add gelatin. Mix and pour into sterilized jars. We preserve with sterilized lids and remove to cool somewhere in the corner.
Jam "Cherry in gelatin" is ready for the winter! It is better to store in a cool room without temperature spikes.
Second cooking method
There is another way to cook goodies. The difference with the previous option is small. You just need not immediately mix the berries with sugar, but first boil the sugar syrup. Then add berries to it, then cook, as in the first recipe.
This method is the best suited for cherry berries with pits.
With or without bones?
What is the difference in the preparation of berries to cook cherry jam with gelatin with or without seeds?
In the preparation of pitted jam, you will have to spend part of your free time on the process of husking these bones. It threatens with accurate spray shots all over the kitchen and in your face. This development is easy to avoid. Insert a voluminous plastic bag for food into the pan and pull out the bones in it. Juice will be sprayed into the bag and drained into it. The hostess will only have to wash her hands.
The recipe for cherry jam with gelatin provides for the isolation of a large amount of juice from berries. And where does he come from if the berries are whole with seeds? The answer is simple. Add some water. For 1 kg of berries, 100 g of water is enough.
Additional ingredients
The following ingredients can be added to the cherry jam with gelatin to taste:
- ground cinnamon or nutmeg;
- brandy or liquor;
- pieces of other berries or fruits (cherry, sweet plum or cherry plum are best).
Great news for chocolate lovers! Cherry jam with gelatin can be cooked with it! You can’t find original pieces of cherry berries. But you need to follow the tips:
- use only dark chocolate without any additives (nuts, raisins, slices of waffles or cookies);
- before adding to the syrup with berries, chocolate should be melted in a water bath;
- add it to the jam a few minutes before the dessert is ready.
All of the listed ingredients for additives in jam are very pleasant in taste and give the necessary "highlight" to the cooking recipe. However, the most pleasant product can spoil the cherry dessert, if you do not know the measure. Flavoring additives should only emphasize the main taste, and not destroy it.
Housewife tips
Harvested jam can always be a chic layer of fresh cake or biscuit roll. In winter, you don’t have to stand by the stove in the hope of boiling syrup or cream for the cake. Just get a jar of cherry jam in gelatin - and the problem is solved!