Jelly jam with gelatin

4 servings
3 hours

How to make jelly from jam with gelatin? Prepare the products. Any jam is suitable, but it is preferable that it is liquid - it will be easier to mix it with water. I have cherry. Adjust the amount of sugar to your taste and the sweetness of the jam.

Pour the gelatin into a bowl and fill with 150ml of clean cold water. Stir and leave to swell. Which gelatin would work? Anyone, I used instant, you can take a regular. Only the swelling time will depend on its species. Instant swells almost immediately, while leave another for the time indicated on the package (usually it varies from 20 minutes to 1 hours).

Take a suitably sized saucepan, pour jam into it. Pour in the sugar. I repeat that you can reduce or increase its number depending on your preferences.

Boil the remaining 500 ml of water. Pour hot water over the jam in a saucepan. Stir to dissolve the sugar.

Put the swollen gelatin in the water with the jam.

Place the saucepan over a small heat and, with constant stirring, wait for the gelatin to dissolve completely. Once that happens, remove the saucepan from the fire.

Cool the resulting decoction to a warm state and pour into suitable portion molds. I poured through a sieve to remove the berries that were in jam (if the berries are whole and beautiful, then you can leave them). At the same stage, you can, on the contrary, put fresh or frozen berries in the decoction (defrost them first, drain the juice).

Place the jelly in the fridge until cool and stabilised. It will take about 2-3 hours. I kept my jelly all night. Serve directly to the table in the dish or place it on a plate. To make this easier to do, hold the jelly cutter for a few seconds in hot water. Enjoy your meal!