To get a really thick jam, you can boil a berry with a lot of sugar for a long time. Or you can do it easier and use gelatin. This is especially a good solution for cherries, which do not thicken so well on their own.
Step-by-step cooking recipe
Remove the seeds from the cherry, cover it with sugar and leave for half an hour.
Beat the mass with a blender, add gelatin, mix and leave for another 10 minutes.
Boil the workpiece on low heat for 20 minutes after boiling.
Roll the jam into sterile jars.
Did you like the recipe?
0 comments