Strawberry jam with gelatin. How to add gelatin to plum jam: jelly jam

During the ripening season of berries and fruits, many housewives make jam, wanting to preserve the fruits until winter. This delicacy is indeed tasty, aromatic and healthy, but often the finished product turns out to be liquid. To avoid such a mistake, you can use different thickeners for jam. They are added to the jam so that the product acquires a bright color and the desired consistency. Details about them are presented in the article.

Using these products is easy, and you don’t need to increase the amount of sugar to prepare the product. The fruit mass is cooked for about 10 minutes. The finished delicacy retains vitamins, the berries remain intact, and the consistency of the jam will be thick. Jam thickeners are used both in industrial settings and in home cooking. You can find various reviews from housewives regarding the use of these products, but most of them use proven methods of making the product thicker.

Choosing a container and components for jam

Every housewife knows the intricacies of preparing her dishes. This is evidenced by numerous reviews that provide tips on how to obtain delicious and healthy desserts. You can prepare jam in a copper, aluminum or enamel container. It is important that it is wide and the walls are low. Then the product heats up evenly and the liquid evaporates better.

Berries and fruits should be collected in sunny, dry weather. The fruits must be ripe and undamaged. The seeds must be removed before heat treatment of the raw materials. If the berries have a thick skin, you can pierce it with a toothpick. If the fruits have produced a lot of juice, it is recommended to drain the excess. It is better to use white sugar, not cane sugar. Moreover, it is not added immediately, but in parts.

Pectin

It is a popular thickener for jam. The word is translated from Greek as “connecting.” It has the ability to dissolve in water, followed by combination with acids and sugar without distorting their taste, so pectin is suitable for producing any gelatinous products.

This substance is a natural chemical compound found in various fruits and vegetables. The most pectin is in apples and pulp - a processed product. It is also found in citrus fruits, pumpkin, and sunflower. Apple pectin is in demand in cooking. It is created by squeezing and concentrating the apple mass, after which the intermediate product is dried. The result is a natural, plant-based polysaccharide, presented in the form of a white powder that has no odor.

Cooking properties

1. Preserves the aroma of the product. cook with pectin for 10 minutes. For the standard version, when a thickener is not used, it will be necessary to spend more time on heat treatment, and the final product will not be as aromatic and with a sweeter taste.
2. Berries and fruits remain intact and do not become overcooked. The jam takes on the color of fresh berries.
3. With this cooking, you get more of the finished product.
4. Pectin is recognized as a harmless component, but you should not use it often. Due to an overdose, intestinal obstruction and allergies are possible.

Cooking with pectin

1. The amount of pectin added depends on the sugar and wateriness of the fruit. For 1 kg of fruit it is enough to use 5-15 g of the substance. If the ratio of sugar to liquid is 1:0.5, then 5 g of pectin will be required. At 1:0.25 - up to 10 g. If there is no sugar in the jam at all, then 15 g of pectin can be added per 1 kg.
2. How to make jam thick? You need to add pectin to the boiled fruit mass, previously mixed with granulated sugar, this will help avoid the formation of lumps. After this, cooking should last no more than 5 minutes so that the gelling properties do not disappear from the substance.

Quitin

The thickener for jam “Quitin”, due to the presence of pectin in its composition, has a gelling effect, so it also does not require long cooking of the dessert. It will take only 5 minutes to prepare it. The product will make the product tastier and healthier, since the vitamins will be preserved.

1 packet of Quitin jam thickener is enough to cook 2 kg of product. It is used to make jam and marmalade. The result is a delicacy with a thick, viscous consistency.

Starch - can I use it?

It is a white powder that is tasteless and odorless. It is obtained from potatoes, rice, wheat and corn. The substance does not dissolve in cold water, but in hot water it becomes a transparent gelatinous mass - a paste. It is used for cooking jelly, compotes, custards, sweet sauces, and sometimes jam.

Starch reduces the taste of the product, so you need to add more sugar and citric acid. How to make jam thick? If the product is liquid, then a few minutes before readiness you should add a little of this substance, which is first diluted in a small amount of water. After this, cooking continues for no more than 3 minutes. The cooled product will be quite thick.

Gelatin

The human body needs amino acids and minerals. They have a beneficial effect on health, skin, nails, and hair. These components are found in gelatin, which is obtained through heat treatment of bones, tendons, cartilage of animals and fish. The substance eliminates the feeling of hunger, so the product is considered dietary. 100 g of gelatin contains only 355 kcal.

Gelatin is used to produce jellied products, creams, ice cream, and jam. Thanks to it, sugar does not crystallize. How to use jam thickener? To prepare the preparation for the winter, you will need berries (1 kg), sugar (1 kg) and gelatin (40 g). The dry substances are mixed and then the sweet product is prepared following the recipe.

Agar-agar

This jam thickener is made from seaweed, which contains iodine, iron, and calcium. The substance is presented in the form of a white powder, tasteless and odorless, and serves as a vegetable substitute for gelatin. Used in confectionery.

The list of advantages of this substance includes the following features:

1. It contains no fat, so the product is dietary.
2. Iodine, which agar-agar is rich in, restores the activity of the thyroid gland.
3. This thickener is of plant origin, and therefore agar-agar can be used by people who adhere to vegetarianism.
4. Its composition helps cleanse the body and strengthen the immune system.
5. The properties of the thickener are not lost with cooking.

Although the substance has beneficial properties, it is still necessary to consume it without exceeding the permissible limit, so as not to lead to intestinal upset. It should be borne in mind that agar-agar cannot be combined with wine and fruit vinegar, sorrel, chocolate, and black tea.

How to make jam with this substance? For 1 glass of liquid you need to add 1 tsp. thickener It is filled with water for half an hour, after which it should swell. Then the liquid must be brought to a boil, while the mass must be constantly stirred so that there are no lumps or sediment in it. The resulting solution is poured into the finished jam, which should be mixed thoroughly. After preparation, the product can be placed in jars. Once cooled, agar-agar turns into a clear gel.

Preparation

The recipe for thick jam is simple. It is enough to complete all the steps:

1. Fruits or berries must be crushed and left for several hours to form juice.
2. Juicy fruits can be crushed with a blender or processed through a meat grinder, then drain the puree into a colander.
3. Excess juice must be drained, leaving the thick part of the fruit, which will be used for jam. It is important, however, that the juice covers almost all the fruits or berries placed in the cooking container.
4. At the end you should add chopped lemon. It makes the product jelly-like.
5. Sugar increases the volume of syrup by about 60%.
6. To prevent the jam from being liquid, sugar should be added gradually, little by little. This way the finished treat will have the required consistency, and the product will not crystallize.

You can use other thickeners mentioned above, which produce an equally tasty and healthy product. It is important to monitor the amount of substance added so that the treat does not turn out too sticky. If the jam will be used to make pies and cakes, you can add a small amount of breadcrumbs to it before use.

Thus, natural jam thickeners allow you to get a wonderful dessert. Each housewife has her own options for making jam, but sometimes you can use proven thickeners, as they make cooking easier. Thanks to them, you get delicious and healthy desserts that retain all the valuable vitamins.

Pour sugar into the berries and place, if desired, a few leaves or a sprig of mint. Place the bowl of strawberries over low heat.

Bring the strawberries to a boil, cook, skimming off the foam, for 10 minutes over low heat. Remove from heat, remove mint leaves and let jam cool for 30 minutes.

Sterilize jars and lids in any way convenient for you. I steamed it in a slow cooker.

Once the jam has cooled slightly, put it back on the fire, bring to a boil, and cook for 10 minutes over low heat, skimming off the foam. Set it aside again for 30 minutes. Boil the jam a third time. At this time, dilute gelatin in warm water.

When the jam boils for the third time, add gelatin into it in a thin stream, stirring constantly, and cook at low boil for about 5-7 minutes. Pour hot jam into jars and screw on the lids.

Place the delicious and aromatic strawberry jam prepared with gelatin under a “fur coat” (cover with a blanket or blanket) until it cools completely, and then store it in a cool place.

Sweet homemade preparations are an ideal filling for baking. Difficulties can only be caused by their excessively liquid consistency. Let's find out how to thicken jam using various food additives without spoiling its taste.

Why do you need to thicken jam?

Too liquid filling leaks out of the pies, even if you pinch their edges tightly. She makes the pie dough moist and damp in taste. Some try to solve this problem by using less jam, but in this case the dish still becomes less appetizing.

The best way is to thicken the jam or jam to the desired consistency.

Video “Jam with gelatin”

From this video you will learn how to get delicious thick jam in a shorter time.

Proven methods

Let's look at how to make a suitable filling for baking from semi-liquid preparations.

Semolina

It is well suited for filling because it has almost no effect on the original taste of the product. Semolina is added in a proportion of about 1 tsp. per glass or 300 g of jam, jam or confiture of medium thickness. If the workpiece is very liquid, the amount of semolina can be increased to 2 tbsp. l.

To prepare this filling, pour the jam into a saucepan, add semolina and mix well, then leave for 15 minutes. During this time, the cereal will absorb excess moisture and swell. Then place the saucepan on low heat. Stir the contents regularly to avoid burning. 2 minutes after boiling, remove the jam from the heat and cool.

Starch

Corn starch is used to thicken jam in approximately the same proportions - a teaspoon per glass. However, when working with a very liquid workpiece, you need to increase its amount more carefully, to no more than 2 tsp. Otherwise, the starchy taste will be noticeably pronounced.

Place the saucepan with the required amount of jam on the fire. Starch must be added to the already hot preparation. After this, you can immediately remove the saucepan from the heat or keep it for another 1-2 minutes.

Please note that the filling with starch may thicken completely after cooling, and when hot it may seem liquid. If you are baking a pie, you don’t have to add the powder directly to the jam, but sprinkle it a little on top of the dough.

Flour

In order for the medium liquid jam to thicken sufficiently, add flour at the rate of about 1 tbsp. l. per glass of preparation, if necessary - 2 tbsp. l.

The recipe is as follows: place the saucepan with the preparation on a small fire and wait until it starts to boil, then start adding flour little by little. The jam must be stirred constantly to prevent lumps from forming. You can judge by eye how much flour to add to achieve the desired thickness.

Other methods

To prevent the jam from spreading, you can use other means:

1. Breadcrumbs: 1-2 tbsp. l. for a glass of jam. You can use a store-bought product or dry and grind slices of white bun yourself. Instead of crackers, you can use crackers with a neutral taste in the same proportion. To get fine crumbs, crush them with a rolling pin.
2. Jelly: 1 tbsp. l. per glass. After pouring the powder into the workpiece, stir it thoroughly and let it swell. The recommended holding time should be indicated in the instructions. This product can not only make the filling thicker, but also give it a richer taste.
3. Oatmeal: 1 tbsp. l. per glass. They must first be ground in a coffee grinder and then added to cold jam.

Finally, to get a fairly thick liquid jam filling, you can simmer it over low heat until the excess moisture evaporates. This method must be approached with caution: due to the composition of the workpiece, it may burn.

In the future, when you prepare the jam itself, you can use special thickeners containing pectin.

Choose the additive that is most pleasant to your taste, carefully calculate the proportions, and the filling will not leak, and the baked goods will be beautiful and appetizing.

Jam with gelatin will allow us to get a thicker final product in a shorter time. We won't need to boil the berries for hours to get thick jam.

In addition, depending on the amount of gelatin we will use, we can get jam of different density and consistency. So, by increasing the amount of gelatin, we get jelly.

In this case, we are preparing jam of moderate viscosity.

You can make jam with gelatin from any juicy berries. Today I’m making blueberry jam, I previously shared my recipe.

We will sort out the blueberries, wash them and add sugar. Let it sit until the berries release juice. Next, put the jam on low heat and start cooking, stirring constantly. Cook for 10 minutes.

We will collect the foam that begins to form on the jam. Continue cooking for another 10 minutes.

Dissolve gelatin in warm water. Pour into the jam in a thin stream, stirring constantly. Cook the jam with gelatin for another 10 minutes.

The jam is being cooked, and during this time we will have time to sterilize the jars and lids. I once sterilized jars over a kettle. Nowadays, I increasingly use jars with twist-off lids, and they come in non-standard sizes. It can be difficult to sterilize them over a kettle. But it is very convenient to steam dishes in a multicooker on a steamer rack. Place the lids in a bowl and place the jars on a wire rack. Sterilize at boiling for 10 minutes.

Place the hot jam into sterile jars.

Close with lids (twist-off or regular), roll up and turn over.

Blueberry jam with gelatin is ready for the winter. Using the same principle, you can make jam from any other berry or fruit - strawberries, raspberries, apples, etc.

We put the jam in storage, preferably in a cold place. In winter we are guaranteed pleasure.

Step-by-step recipes for strawberry jam with gelatin and cherries, oranges, bananas

2018-06-08 Marina Vykhodtseva

Grade
recipe

2380

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

0 gr.

Carbohydrates

35 gr.

153 kcal.

Option 1: Classic jam with strawberry gelatin

Strawberry jam often turns out liquid, since the berries are too juicy, and the sugar melts when heated and turns into syrup. You can boil the delicacy, but in this case the taste and color will suffer. That is why gelatin is increasingly being added to strawberry jam. Here is the classic recipe. For cooking, we take stainless steel utensils; in no case do we use aluminum, as it oxidizes.

Ingredients

• 1.5 kg strawberries;
• 0.8 kg sugar;
• 50 g gelatin;
• 250 ml water.

Step-by-step recipe for classic gelatin jam

Let's start with berries. To make jam, you need to thoroughly wash the strawberries and remove all the stems. If they sit tightly, then juice will appear, do not pour it out, put it together with the berries in a vessel for cooking.

Sprinkle the berries with the prescribed amount of sugar and leave for a couple of hours to release the juice. It is better to cover the vessel to prevent dust and debris from getting in.

Pour gelatin with water. We use boiled liquid, but at room temperature. Leave for half an hour. Place the berries and sugar on the stove and start cooking. Stir from bottom to top to raise the remaining sugar so that it dissolves completely.

When boiling, white foam will appear. Stop stirring for a while and let it come together. It is important to remove the foam so that the jam does not sour and looks beautiful. Cook after boiling for a quarter of an hour.

While we are preparing the jars. Since the jam contains gelatin, it needs to be rolled up. The lids can be boiled or simply poured over and kept in boiling water. We sterilize the jars over steam. This amount of strawberries will make 2 liters of delicacy.

As soon as the jam has been boiled for a quarter of an hour, all the foam has been removed, add the swollen gelatin. Stir, reduce heat and bring almost to a boil, then immediately turn off. Pour strawberry jam into jars and seal.

At first the jam will be liquid, after cooling it will become a little thicker, and during storage in a cool place it will still harden.

Option 2: Quick recipe for jam with strawberry gelatin

This jam with strawberry gelatin takes literally 40-50 minutes to prepare, it all depends on the activity of washing and processing the berries. We use regular powdered gelatin, soak it immediately in the specified amount of boiled, but not hot, water.

Ingredients

• 1 kg strawberries;
• 100 g water;
• 700 g sugar;
• 20 g gelatin.

How to quickly make strawberry jam with gelatin

Pour some water over the gelatin for jam, stir and set aside. Wash the berries, remove the stems, cut off any damage and place them in a cooking container. Drying is not necessary.

Add sugar and knead everything together with a wooden pestle. You can use a blender, sometimes grind it with a meat grinder, but it is undesirable, since contact of raw materials with metal spoils the quality of the jam.

Step 3:
Place the strawberry mixture on the stove and boil for 12-15 minutes after boiling, be sure to remove the foam. While the jam is preparing, sterilize the jars.

Add the gelatin, stir for 20 seconds until it dissolves, then turn off the stove and immediately, without allowing the mixture to cool, pour the treat into sterile jars and seal tightly.

Do not soak gelatin in hot water; lumps will appear when combined. If the liquid is cold, then the swelling time may be delayed. The best option is water at room temperature; you can replace it with strawberry or any other juice, but boiled.

Option 3: Jam with strawberry and orange gelatin

One of the most delicious and aromatic options for strawberry jam with gelatin and orange. Citrus makes the delicacy unusually aromatic, rich, perfectly ennobles the berry, and all you need is one fruit. The quantity of products for 3 kg of berries is given. If necessary, we reduce or increase, but proportionally.

Ingredients

• 3 kg strawberries;
• 2.1 kg sugar;
• 1 orange;
• 200 ml water;
• 50 g gelatin.

How to cook

As expected, we start with berries. We wash the strawberries, remove the branches, and pour them into a saucepan or stainless steel basin. We wash the orange with a brush, dip it in boiling water for a minute, then cut it into small slices along with the peel, discard the seeds. Add citrus to the berries.

Cover the raw material with sand on top and leave it for at least two hours, preferably overnight. After the juice has been released, place on the stove and bring to a boil. Remove the foam from the jam and boil for five minutes. Leave until completely cool.

As soon as the strawberry jam has cooled, put it on the stove again. At the same time, soak the gelatin in lukewarm boiled water. Remove any foam from the jam again if it appears. Boil the treat for a quarter of an hour.

All that remains is to add gelatin and warm it up. But don’t boil any more, bring it to the first bubbles, then quickly pour the strawberry-orange delicacy into sterile jars, seal it, and leave it in the “bottom up” position until it cools. Then we place the jars normally, put them in a cool place to store and harden.

Sometimes oranges become bitter, especially during long-term storage, which is why it is recommended to heat the citrus in boiling water. You can play it safe and peel the skin. Sometimes jam is made only from the pulp and the zest is added, bypassing the white crust, which gives bitterness.

Option 4: Jam with strawberry and banana gelatin

Strawberries and banana are a familiar combination. It is often found in chewing gum, yogurt, various desserts, why not combine it into jam? A very appetizing, simple delicacy, but time consuming. We take bananas that are not black, there should not be any spots on them.

Ingredients

• 1 kg sugar;
• 3 bananas;
• 100 ml water;
• 25 g gelatin;
• 1 kg strawberries.

Step by step recipe

The recipe specifies pure strawberries without spoiled specimens, stems, or twigs. We prepare the berries, weigh them, measure out granulated sugar and combine. Leave for a couple of hours, let the juice stand out.

Put the jam on the fire and cook for exactly five minutes, removing the light foam that will appear periodically. Leave the jam for six hours or until completely cooled. Don't forget to cover. Then boil again after boiling for five minutes and leave for another 6 hours.

Before the last cooking, soak the gelatin. Cut bananas into pieces. Add to strawberries. Bring to a boil, simmer together for 20 minutes. Add gelatin, stir until completely dissolved, then put the jam into sterile jars and seal.

To keep the banana light and not darken, after slicing, you can pour lemon juice over the pieces. It will make the taste much brighter and add acid, which is practically absent in the main ingredients.

Option 5: Jam with strawberry and cherry gelatin

Cherries ripen almost simultaneously with strawberries, and they go well together in jam. Another option with the addition of gelatin. The delicacy turns out thick, it freezes wonderfully, can be used in a variety of desserts, and will remind you of sunny summer in winter.

Ingredients

• 1 kg strawberries;
• 40 g gelatin;
• 0.7 kg cherries;
• 1.4 kg sugar;
• 1 lemon;
• glass of water.

How to cook

Remove the pits from the cherries. We simply wash the strawberries; it is advisable to chop large berries. Mix with granulated sugar and leave overnight. To make the juice start to release more actively, you can stir it after an hour, but do it carefully; you don’t need to crush or crush the strawberries.

Place the jam on the stove and boil for five minutes. Then leave for 8 hours. Put it back on the fire, add the lemon zest, and simmer for another five minutes. Leave until cool.

Squeeze lemon juice into berry mixture. Let the gelatin swell in the recipe water. Put the jam on the fire, let it boil, add lemon juice and cook over low heat for a quarter of an hour. Add gelatin to the cherries and strawberries, heat them up, and at the first sign of boiling, turn off the stove. The jam is immediately packaged in sterile jars.

In addition to gelatin, you can make homemade strawberry jam with pectin. Its quantity is determined individually according to the information on the product packaging or the instructions attached to it.