Gelatin is a favorite product that has many uses in cooking, especially in confectionery. It is most commonly used for thickening and turning jams into jelly, making sweet jelly desserts, gummy candies and much more.
Fruit, that are naturally low in pectin require special care to make a jam with a moderately thick texture. Fruit with low pectin content are, for example, blueberries, apricots, figs, guavas, peaches, pears, plums, raspberries, strawberries.
These batches of low pectin jam are the most difficult to prepare at home.
They fail most often, because they don't turn into jelly properly. This is where our best assistant in the kitchen comes to the rescue - gelatin. There are two most commonly used ways to thicken jam with gelatin. It's easy to use and healthy - with its help, we can safely indulge in our favorite sweet treats without feeling guilty.
How to add gelatin to jam?
While the jam is still warm, you can dissolve the gelatin in a bowl with 1-2 tablespoons of lukewarm water. While the mixture is still liquid, pour it slowly into the jam, by stirring vigorously.
The other option is to wait for the jam to cool. Pour 1 cup of water into a large pot and heat it on the stove. Place the cup of gelatin inside and melt it in a water bath. Then pour the mixture into the jam and stir constantly to turn the jam into jelly.
How much gelatin is added in jam?
5 cups of fruit - washed and cut
1-1/2 cups of sugar or substitute (6 tbsp. honey, for example)
1 tbsp. of lemon juice
1 tsp. of vanilla extract
3 tsp. of unflavored gelatin.
And some of our favorite jelly goodies are these jelly cakes and jelly desserts.
