How to make jelly from ready-made jam: a recipe for making raspberry jelly from jam

This can be fixed a little. In any case, you can make jelly from jam for the winter. These are very similar treats, and it's quite easy to remake. This method is also suitable for store-bought jam, or for slightly swollen jam, provided that the jam itself has not yet turned sour.

To make jam jelly, gelatin is mandatory. Its quantity is regulated depending on the type of jam. As a rule, currants contain their own natural pectin, and in addition you do not need to put as much gelatin as in cherry or raspberry jelly.

To prepare raspberry jelly for the winter from already cooked jam you need:

• 0.5 l jam;
• 1 liter of boiled water;
• 30 g gelatin;
• citric acid, sugar and mint - optional.

If the jam is very thick and sweet, you can add a little more water.

Shake the jam into a bowl, dilute it with the same amount of water and let stand for 30 minutes.

Dilute gelatin in the second half of the water according to the instructions on the pack.

Strain the diluted jam through a fine sieve and place the resulting liquid on the stove. In appearance, it looks like compote.

Bring the compote to a boil and simmer for 3 minutes. Remove it from the heat and combine with the diluted gelatin. Stir and check for fluidity. When hot, it should look like syrup, and sort of “reach out” to the spoon.

In principle, that’s all; immediately after hardening the jelly will be ready. It can be poured into molds and refrigerated, or poured into jars again and rolled up for the winter. As a rule, jelly is stored much better than jams and preserves, and children eat it much more willingly than usual preparations.

If you still have a few jars left raspberry jam, try to do it right now and see for yourself.

Watch the video on how to make jam jelly: