Jam with gelatin: recipe

For making jam with gelatin you will need:
- 1 kg of sugar;
- 1 kg plums, apricots, peaches, kiwi or other fruits/berries;
- 40 g of gelatin.

Give preference to ordinary gelatin, but not instant. The latter is often poorly, or does not swell as needed. If you believe in good quality instant gelatin, in the preparation of jam insist it is not 8 hours and 1-2 hours. As for sugar, if you wish, you can replace it with fructose. It goes well with the gelatin and does not affect its properties.

Thoroughly rinse the fruit or berries, peel and slice. Alternatively, you can scroll in a meat grinder. The chosen method depends on what the consistency of jam you want. Mix sugar and gelatin. The resulting mixture pour the crushed berries or fruit, and then leave them for about 8 hours.

Put the mass into an enamel saucepan, bring to the boil and add the right amount of water. After that you need to pokipala for 5-7 minutes. All this time, stir the mixture, but not too intense, if you want the fruit or berries of your appearance. Periodically remove the foam from the surface of the product. Then you can either conserve ready to jam with gelatin or serve it for tea.

Rhubarb jam with gelatin: recipe

For making rhubarb jam with gelatin you will need:
- 5 cups chopped rhubarb;
- 1 sachet of gelatine or powder for the strawberry jelly;
- 3 cups of sugar.

In a large saucepan, mix the rhubarb and sugar. Cover it and let stand all night. The next morning boil the mixture on mild fire. Cook, stirring, for 12 minutes on very low heat.

Then remove the pan from the heat and pour in the gelatine or powder for jelly from a bag. Stir jam and spread on sterile banks. Banks or roll up, or put in the fridge.

Rhubarb jam with pineapple and gelatin: recipe

For making rhubarb jam with pineapple and gelatin take:
- 5 cups rhubarb;
- 500 g (1 jar) canned pineapple;
- 4 cups of sugar;
- 1 sachet of gelatine or powder for strawberry jelly.

Clean and chop the rhubarb, finely chop the canned pineapple. In a large saucepan, combine sugar, rhubarb and pineapple. Bring this mixture to boil on a low heat, then simmer for 10 minutes, stirring occasionally with a spoon. Simultaneously, sterilize jars.

As soon as the mixture boil for 10 minutes, immediately remove from the heat and add in the pan or gelatin powder for jelly. Mix the jam is ready, put it into sterilized jars and close their lids. Boil all the jars for about 15 minutes and cool them. Those banks that have not closed, as needed, can be stored in the refrigerator.