Strawberry jam with gelatin for the winter. Homemade jam jelly with gelatin: recipes and cooking secrets

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 at all in the jam, 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, and 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 added substance 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.

What could be easier than making jelly? Pour boiling water over the prepared powder from the bag and you’re done! After a couple of hours, you can enjoy a delicate cold dessert. But it is much more interesting and much healthier to give up store-bought products and make jelly from jam - homemade, aromatic, from ripe berries or fruits.

What’s good is that you can experiment endlessly with variations of jelly made from jam with gelatin, delighting yourself and your family with various combinations of flavors.

How to make jelly from jam: general rules

In principle, all recipes for jam jelly are similar. The filler changes, but the technology remains unchanged. You can use any preserves, jams, jams.

Gelatin is an essential ingredient in any jelly. Both a regular granular or sheet product and an instant product are suitable. The first two are soaked in liquid (water, milk, yogurt) for 20-30 minutes to swell. The advantage of an instant product is that you just need to add water and stir. No need to wait!

What do you need to know about making jelly from jam with gelatin? Each fruit (berry) already has gelling properties to a greater or lesser extent. For example, desserts made from currants, apples, and gooseberries freeze well. To make jelly from such jam you will need less gelatin. Raspberries, cherries, and strawberries have less gelling substances. Therefore, in order for the jelly to harden well, a slightly larger amount is used in the recipe.

You can use the amount of sugar at your discretion. It is a matter of taste whether to make the dessert very sweet or not.

Thick jam from berries and fruits with seeds and pulp is strained and rubbed through a fine sieve. The syrup from preparations with large whole fruits (berries) is drained. To make jelly, you can use only this part of the jam. Leave the rest for decoration and decoration of the dessert.

Basic recipe for jam jelly with gelatin

All you have to do is remember this recipe and you can prepare a wide variety of jelly from jam with original and regular serving. The amount of ingredients indicated is approximate - during experiments you can independently select the volume of water, jam, gelatin. But in order for the jelly to harden well, gelatin must be diluted and used strictly according to the instructions.

Basic set of products:

Any jam (to taste) - 250 ml;

Boiled water - 1 l;

Granulated or sheet confectionery gelatin - 2 sachets.

How to cook:

1. Soak gelatin in water according to the instructions on the package. Let it swell.

2. Dilute the jam with water to taste.

3. If necessary, filter the solution through cheesecloth so that there is no pulp or seeds left in the syrup.

4. Heat the gelatin in a steam bath, ensuring that the granules are completely dissolved. We filter.

5. Combine jam diluted with water and gelatin. Mix.

6. Pour the jelly into bowls (silicone molds, glasses). We wait until it hardens - from 3 to 6 hours in the refrigerator.

Serve to the table, garnishing the cold dessert with berries, pieces of fruit, and whipped cream.

Cherry jam jelly

An incredibly tasty, without cloying sweetness dessert with a beautiful pomegranate color. It is easy and pleasant to prepare.

Products:

Cherry jam (with or without pits - to taste) 500 ml;

Boiled water - 250 ml;

Instant gelatin - 25 g.

How to cook:

1. Drain the syrup from the jam. Place the berries on a sieve.

2. Dilute the cherry syrup with water to taste.

3. Soak the gelatin in warm water and stir until the gelatin dissolves.

4. Mix with diluted jam.

5. Place several cherries in bowls. Pour in the jelly.

6. Send the dessert to the cold (3-4 hours).

Decorate with fresh mint leaves, curd cream, use to decorate pastries and cakes.

“Drunk” cherry jelly made from jam with gelatin

The dessert is very tasty, but it should not be given to children due to the presence of alcohol in the composition. To add spicy notes to the aroma of cherry jelly with wine, you can add vanillin, cinnamon, cloves, and anise to the recipe.

Products:

Cherry jam - 150 ml;

Dry red wine - 3.5 tbsp.;

Gelatin - 80 g;

Freshly squeezed lemon juice - 125 ml;

Sugar - to taste.

How to cook:

1. Soak the gelatin.

2. Mix wine with lemon juice. Add the swollen gelatin.

3. Drain the cherry jam syrup. Combine with the rest of the ingredients

4. Put it on fire. We wait until the solution begins to slowly boil. Heat, stirring, for 1 minute.

5. If necessary, add sugar.

Pour hot jelly into glasses. We wait until it cools down. We send it to completely harden in the refrigerator.

Raspberry jelly made from jam and orange juice

There is a slight difficulty in making raspberry jelly - there are a lot of small, extra seeds in this dessert. You need to get rid of them, for which the jam diluted with water is rubbed through a sieve.

Products:

Raspberry jam - 300 ml;

Fresh orange juice - 125 ml;

Gelatin - 3 tsp;

Boiled water - ½ tbsp.;

Sugar - to taste.

How to cook:

1. Soak gelatin for 20 minutes.

2. Dilute the jam with water. Pass and grind through a fine sieve.

3. Add orange juice and sugar (if necessary) to the syrup.

4. Place the container on the fire. Pour in the swollen gelatin.

5. Heat the mixture over low heat until the gelatin granules dissolve completely.

6. Pour hot jelly into bowls.

Cool to room temperature. Place in the refrigerator for 3-6 hours. Before serving, decorate with mint leaves, fresh raspberries, and orange slices.

Two-layer raspberry jelly made from jam and homemade sour cream

A dessert made from two layers of contrasting colors turns out not only beautiful, but also very tasty. The recipe uses raspberry jam and full-fat sour cream, but these ingredients can be changed. For example, take cherry or plum jam, replace sour cream with yogurt, cottage cheese, soft cream cheese.

Products:

Raspberry jam - 250 ml;

Water - 200 ml;

Gelatin - 50 g;

Sour cream - 300 g;

Milk (low-fat cream, water) - 200 ml;

Lemon juice - 1 tsp;

Sugar - to taste;

Vanillin - a pinch.

How to cook:

1. Soak gelatin according to the instructions on the bags.

2. Dilute the jam with water, strain, and grind through a sieve.

3. Dilute sour cream with milk (water). Add lemon juice, sugar, vanillin.

4. Divide the swollen gelatin in half. We send one part to the jam, the second to the milk part of the jelly. Mix well.

5. Fill the bowls halfway with raspberry jelly (or sour cream - it doesn’t matter). Put it in the refrigerator to harden.

6. When the solution has completely set, pour the second part of the jelly into the bowls, forming the top contrasting layer of the dessert.

7. Return the molds to the refrigerator.

When it hardens, decorate the dessert with fresh berries, grated dark chocolate, and butter cream.

Pear jelly made from jam with gelatin and banana liqueur

You can use jam, jam or pear jam in the recipe. You can use any liqueur, since the task of this ingredient is to give the dessert piquant flavor and aromatic notes.

Products:

Pear jam - 250 ml;

Banana liqueur - 2 tbsp. l.;

Granulated gelatin - 1 ½ sachets;

Boiled water - 350 ml;

How to cook:

1. Prepare gelatin for use according to the instructions.

2. Dilute the pear jam with water. Grind through a sieve or puree with a blender.

3. Pour sweet liqueur into the fruit syrup, sweeten to taste.

4. Place the solution on low heat. Heat until sugar dissolves.

5. Heat the gelatin in a steam bath until completely dissolved.

6. Combine gelatin strained through cheesecloth and pear jam with liqueur. Stir.

Cool the jelly to room temperature. Pour into bowls. Place the dessert in the refrigerator to harden (2-3 hours). Before serving, decorate as desired.

Apple jelly made from jam and fresh mint

Thanks to the high pectin content, apple desserts freeze well even without gelatin. Although this ingredient is still necessary for apple jam jelly. True, in slightly smaller quantities than usual.

Products:

Apple jam - 300 ml;

Water - 500 ml;

Gelatin - 2 tsp;

Fresh mint - 4-6 sprigs;

Sugar - to taste.

How to cook:

1. Pour gelatin into 50 ml of water. Let it swell.

2. Grind the apple jam through a sieve or punch it with an immersion blender. Dilute with water and add sugar to taste.

3. Wash the mint and dry it. We cut it finely.

4. Pour the aromatic herb into the diluted jam. Put it on the fire and let it boil. Boil over low heat for 10 minutes.

5. Strain the gelatin and combine with hot syrup. Stir until the gelatin crystals dissolve.

6. Pour into molds.

7. Cool, refrigerate until completely frozen.

Decorate the finished dessert with fresh mint leaves.

Jam jelly: secrets of preparation, subtleties of presentation

• Despite the simplicity of the technology, there are still some nuances in making jelly. Let's list the main ones.
• It is more convenient to soak gelatin in a metal container. This will make it easier to warm it up before adding it to the syrup.
• Aluminum utensils should never be used to make jelly. Due to oxidation, the dessert changes color and acquires an unpleasant metallic taste.
• For an elegant presentation, jam jelly can be made in layers, alternating contrasting colors. Or separate the layers with thin layers of milk, coffee, chocolate jelly.
• Fresh berries and fruits are used not only to decorate cold, light desserts. You can place them inside the jelly, placing them in bowls on the bottom or in layers before pouring.
• You can pour the jelly into bowls, glasses, and clear glass glasses. Or use silicone molds. It is easier to get frozen cold dessert out of them. If using other dishes, before turning the jelly onto a plate, lower the mold for a few seconds into a wide bowl of hot water.

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.

Recipes for strawberry jam for the winter can be very different, but the main thing is that they are proven and guarantee an excellent result. Today we will prepare strawberry jam with whole berries in jelly - an excellent dessert that will be appreciated by both adults and children.

Regular gelatin is used as a gelling agent in the strawberry jam recipe. The berries, with a relatively small amount of sugar, are boiled for only a short time, after which dissolved gelatin is added to create a berry jelly effect.

From the specified amount of ingredients used, exactly 1.5 liters of ready-made strawberry jam for the winter is obtained. Strawberry jam retains its jelly-like texture even at room temperature, so it does not need to be refrigerated.

Ingredients:

Cooking the dish step by step with photos:

My gelatin is not instant, but one that needs to be pre-soaked in cold water. Pour 40 grams of gelatin into 100 milliliters of cold boiled water, mix and let stand on the table for about half an hour.

In the meantime, we sort out and wash the strawberries. To do this, we fill a large container with cold water, put the berries in it and let them swim for just a minute - this way the sand will sink to the bottom. Gently mix the strawberries with your hands, then remove and transfer to a colander.

Remove the stems and place clean berries in a container of suitable size. The weight of strawberries (1 kilogram) is indicated in already prepared form.

Sprinkle the berries with granulated sugar (600 grams is enough for this jam). Do not stir the strawberries, but simply shake the contents of the dish (for this purpose, choose a large-volume basin or pan), otherwise the berries will become very wrinkled. Let sit for 10 minutes so that the strawberries begin to release their juice.

Then put the dishes on low heat and let the sugar and strawberry juice completely turn into syrup. You can cover the bowl (pan) with a lid during this time. It is advisable not to mix the berries with sugar with a spoon, but only slightly shake the bowl from side to side. This is necessary so that the strawberries retain their integrity. After boiling, cook the strawberry jam over low heat for about 5-7 minutes, no more is needed.

The gelatin will swell - it needs to be dissolved. This can be done in a water bath on the stove, but it is much easier and faster to use the microwave. I dissolve the gelatin on the Defrost mode for about 10-15 seconds. Just don’t let it boil at all, otherwise the jelly won’t set.

Pour the dissolved gelatin into the boiling jam, stir and immediately turn off the heat. Gelatin cannot be boiled, otherwise all its gelling properties will be lost!

Pour the still hot strawberry jam with gelatin into pre-prepared jars, not reaching the edge by about 1-1.5 centimeters. Each housewife has her own favorite method, but I do this in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. I also boil the lids on the stove for about five minutes. By the way, last year I saw my mother sterilizing jars in the microwave for the first time, but without water. Empty. I often saw notes from housewives about this, but I was always afraid that the jars would burst. They didn't burst. None. Everything happened in front of me. But personally, I didn’t dare to repeat it at home - I steam it, as before, with water.

In the midst of the ripening of berries and fruits, since ancient times, people have tried to preserve all the charm of nature's summer gifts. For the long winter days they made preserves and made jam. In order for the cooked product to be thick, aromatic, with a pleasant color and taste, our grandmothers had many of their own secrets for preparing these products.

Nowadays, various thickeners have become popular. They are added during cooking to give the jam a bright, appetizing color and the desired thickness. They are not difficult to use and are economical in terms of adding sugar. The jam is cooked using a thickener for only ten minutes. At the same time, vitamins are preserved in it, the berries do not disintegrate, and the jam turns out thick with a beautiful shade.

The main components of the thickener are pectin, gelatin, starch, and agar-agar. Jelly-like compositions are widely used both in production and in cooking. For quick preparation of preserves, jellies, jams, marmalade, pastilles, pectin, agar-agar, and gelatin are used to impart viscosity and density to the finished product.

Pectin jam thickener

Pectin means “connecting” in Greek. This ability to combine with acid and sugar and dissolve in cold and hot water has been used to create gelatinous products. Pectin, a plant chemical compound, is present in many fruits and vegetables. The largest amount of pectin is in apples and sugar beets. It is also present in citrus fruits, carrots, pumpkin, and sunflower.

Apple pectin is especially valued in cooking. It is obtained by squeezing and concentrating apples, followed by drying the resulting substance. This natural, plant-based hydrocarbon is a white powder with absolutely no odor.

Positive properties of pectin when making jam

• Has the property of preserving the aroma of the product. It takes 10 minutes to cook strawberry jam when adding pectin. The usual method requires a longer cooking time. The product is less aromatic and sweeter.
• Pectin keeps fruits and berries intact without boiling them. The jam has the bright color of fresh berries.
• Reduced cooking time allows you to get a larger amount of finished product.
• Pectin is a harmless substance, but you shouldn’t get carried away with it. An overdose of pectin can lead the human body to intestinal obstruction and allergic reactions. If this happens, drink more fluids.

Little secrets of making jam with added pectin

• The amount of pectin added to jam depends on the amount of sugar and liquid in it. For 1 kg of fruit add from 5 to 15 grams of pectin. If the ratio of sugar and jam liquid is 1:0.5, 5 grams of pectin are added accordingly. In a ratio of 1:0.25 – up to 10 grams. If the jam is prepared without sugar, then 15 grams of pectin should be added per 1 kg of the original product.
• Pectin is added to the boiled jam, mixed in advance with a small amount of granulated sugar, to prevent its grains from sticking to each other. After adding pectin, cooking continues for no more than five minutes, otherwise its jelly-like properties will be lost.

Starch as a thickener for jam: is it possible?

• Starch is a white, powdery product without taste or odor. Produced from potatoes, rice, wheat, corn.
• Starch does not dissolve in cold water, but in hot water it turns into a transparent gelatinous mass - a paste.
• It is used for cooking jelly, compotes, custards, sweet sauces and, occasionally, jam.
• Starch reduces the taste of the finished product, so you have to add more granulated sugar and citric acid to the jam to improve the taste of the jam.
• In liquid jam that cannot be boiled to the desired thickness, a few minutes before it is ready, you can add a little starch, which must be diluted in a small amount of water. After adding starch, cooking continues for no more than three minutes. In this case, the cooled jam will become thicker.

Making jam with gelatin

The human body constantly needs substances such as amino acids and minerals. They have a positive effect on the health and condition of human skin, nails, and hair. All these substances are contained in gelatin, which is obtained by heat treatment of bones, tendons, cartilage of animals and fish.

Gelatin suppresses hunger and is therefore considered a dietary product. 100 grams of gelatin contain 355 kcal. It is mainly used for preparing jellied products, creams, ice cream, and jam. It prevents the sugar from crystallizing.

Classic jam with gelatin for the winter is easy to prepare: for 1 kg of berries and 1 kg of sugar you will need 40 grams. gelatin, which is mixed in dry form with sugar, and then jam is prepared according to the recipe.

Use of agar-agar thickener when making jam

Food agar-agar is made from seaweed, which contains a lot of iodine, iron and calcium. It is a white powder, tasteless and odorless, and is a vegetable substitute for gelatin. Very widely used in the confectionery industry.

Useful properties of agar-agar

• Complete absence of fat, which makes the product dietary.
• Its high iodine content normalizes the functioning of the thyroid gland.
• Agar-agar does not contain calories and is an assistant in vegetarian nutrition.
• The agar-agar composition helps the body cleanse itself and strengthen the immune system.
• During cooking, it does not lose its thickening properties; on the contrary, it becomes dense and viscous and sets faster.

Agar-agar is associated with a sponge that absorbs useless substances and removes them from the body. But with all its beneficial properties, you need to adhere to the dosage and normalize the amount of its consumption. Otherwise, you are guaranteed to have intestinal upset. It must be remembered that agar-agar does not combine with such products as: wine and fruit vinegar, sorrel, chocolate, black tea.

When cooking jam with agar-agar, add 1 teaspoon of this thickener powder to 1 glass of liquid. First, fill it with water for 30 minutes and allow it to swell. Then the liquid is brought to a boil, stirring constantly to prevent the formation of lumps and sediment. The prepared solution can be poured into the cooked jam and mixed. And put it into clean jars. When the product cools, it becomes a clear gel.

Every skilled housewife has her own ways of making jam, but you shouldn’t neglect ready-made industrial thickeners to make the cooking process easier. Choose for yourself which jam thickener you like, and get creative, create new culinary masterpieces. Enjoy your preparations.