To achieve the desired consistency, you have to cook jams and jams in several approaches. I know a faster way and use it, preserving different berries and fruits. Let's take it as an example of apricot jam with gelatin.
Step-by-step cooking recipe
Parse apricots into slices, peel off the seeds and pass through a meat grinder.
Add sugar, stir and put aside for 1.5-2 hours.
Fill gelatin with cold water and leave for 15 minutes.
Bring the apricot mass to a boil over low heat.
Add citric acid and boil for 10 minutes.
Remove from heat, add the blank with gelatin and mix well.
Fill clean dry jars with hot jam and roll them up.
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