Cherry jam on gelatin
3 servings
540 minutes
Cherry jam with gelatin is a delicate treat that harmoniously combines the sweet-sour taste of cherries and black currants with a fine jelly texture. Gelatin gives the jam a velvety density, making it an ideal addition to toasts, pies, and morning breakfasts. This jam is widely popular in Russian cuisine and is valued for its richness and simplicity of preparation. Historically, recipes for fruit jams have been passed down through generations, allowing the freshness of berries to be preserved for long winter months. Its deep ruby color and aroma evoke summer days, filling each piece with brightness and warmth. It pairs especially well with cottage cheese or soft cheese, creating unforgettable gastronomic impressions.
1
We sort the cherries, wash them, and remove the pits. I ended up with 400 g without pits.
- Cherry: 600 g
2
Then we grind the berries through a meat grinder with a medium attachment, otherwise the berries won't pass through, and transfer them to a bowl.
- Cherry: 600 g
3
Mix sugar with gelatin and sprinkle the berry mixture with the resulting blend.
- Sugar: 550 g
- Gelatin: 20 g
4
We leave the puree for 8 hours (I put it in the fridge overnight).
5
After that, we bring to a boil and cook for 5 minutes.
- Cherry: 600 g
6
After that, we fill the sterilized jars with hot jam and seal them.
- Cherry: 600 g