Cherry jam with gelatin. Cherry confiture Simple recipe for cherry jam

The cherry ripening season is so short that few people think of making cherry jam for the winter according to the recipe. But since this preparation differs in its taste and aroma from, then, most likely, you will like the proposed one. It’s nice that using the cherry jam recipe you can prepare several types of preserves for the winter. You can make a homogeneous consistency, similar to jam and more granular jam. But in both cases it will be tasty and thick without any additives.

Ingredients for the cherry jam recipe:

• Cherries - 1 kg;
• Sugar - 0.5 kg;
• Lemon - 1/2 pcs.

How to make cherry jam according to the recipe:

1. No matter how beautiful and juicy the cherries are, they may also contain worms, which are of no use in jam. So dip the fruit in cold water and the worms will float to the surface. This method only works for fresh fruits. If the cherries are not fresh, then not all the worms will float to the surface.

2. After two hours of “soaking” the cherries, the water can be drained and the fruit sorted. Be sure to select cuttings and spoiled cherries. Remove the bones.

3. Pour sugar directly into the bowl with the cherries. The fruits are quite juicy, so we do not use water to make cherry jam.
Advice: First, take enamel dishes, since the cherries will stand for 30 minutes - ordinary iron will oxidize.

4. Mix the fruits with sugar, so it will dissolve faster. Set the bowl aside for 30 minutes.

5. After the time indicated above, the cherries will release juice and you can put them on the stove. Boil the jam over low heat from the moment it boils for 10 minutes. Whether to remove the foam or not is up to you. It has been proven that it does not spoil the taste and quality of cherry jam.

6. When the jam boils and cools, you will need to make a choice on how to chop the fruits. If you grind the cherries through a sieve and remove the skins, the quality of the jam will be excellent. It will have a uniform, soft consistency, like baby fruit puree. If you grind the fruits in a blender, the quality of the jam will be slightly lower, the consistency will not be as uniform. But it will be delicious anyway.
Pour the finished cherry puree into a metal pan (you can take a pan with a ceramic coating), put it on the fire, bring to a boil and adjust the burner power so that the jam boils very slowly.

7. Remove the zest from the lemon.
Advice: Be careful, there is no need for a lot of zest in the jam. Estimate approximately 1/4 teaspoon per kilogram of cherries.
According to the recipe, the zest should be added to the cherry jam 15 minutes after the fruit puree boils.

8. We also calculate lemon juice - 1/4 of a medium-sized lemon per 1 kilogram of cherries. And add it immediately after the zest.
Advice: be sure to taste the jam. The amount of lemon juice depends on the taste of the cherries. Usually its fruits are very sweet and then you will have to add a little more lemon juice.

9. How to sterilize jars has already been described in for the winter. But still. Rinse the jars with soda, rinse and sterilize either in the oven or in a steamer. The banks must be given time to drain. To do this, turn the container over onto a towel.

10. Determining the readiness of jam is very simple. Take a clean ceramic plate (the dishes must be dry), drop a little jam on it and cool. After that, place the plate vertically. The finished cherry jam according to this recipe should not drip. At the above proportions, the jam was cooked for 40 minutes until ready.
Fill the prepared jars to the top with jam and close with the same clean and sterile lids.

11. Place the preserved container upside down on a wooden board.

Cover with a warm blanket or terry towels in several layers.

In this form, the cherry jam recipe we described will remain until it cools completely. Store dessert jars out of the sun.

Cherry confiture is a wonderful preparation for the winter. It will appeal to all members of your family. To prepare this exquisite and at the same time simple dessert, you don’t need a lot of effort and time. Using the recipes published in this article, you can easily master the preparation of this dish.

Description of the dish

Confiture is a jelly-like dessert with pieces of fruit, fruits and berries evenly distributed in it. It is usually prepared with the addition of sugar and various thickening agents - pectin or agar-agar. The consistency of this delicacy is similar to jam, but has a slightly different structure.

Confiture has been known since ancient times. It is mentioned in Pliny's Natural History. Fruits steamed in grape juice or boiled in honey were very popular in Ancient Rome. The use of gelling agents was an urgent necessity in those days. They preserved the freshness of fruits for a long time, and also made it possible to eat fruits with a strong taste (lemon) or a hard structure (quince).

For a long time, such delicacies were a great luxury. However, in the 19th century, with the advent of beet sugar, the situation changed. Nowadays, confiture is easy to prepare at home. It is usually made from everyone’s favorite berries and fruits - strawberries, raspberries, apples, apricots, lemons. Below we will talk about how to prepare cherry confiture.

Classic cherry jam. Ingredients

This dessert is easy to prepare. The main task of the cook is to make it thick and jelly-like. Usually, in order to prepare cherry confiture, natural thickeners are actively used. But in this recipe we suggest you do without them. So, to create a cherry delicacy we will have to stock up on the following products:

• cherry (ripe) - two kilograms;
• lemon - one piece;
• sugar - two kilograms.

Classic cherry jam. Cooking method

1. First of all, you need to sort out, remove leaves and stalks and wash the cherries.
2. Next, you need to remove the seeds from the fruits and place them in a separate enamel pan.
3. After this, the berry should be sprinkled with sugar and set aside for a couple of hours so that it gives juice.
4. Then you need to add the juice of one lemon to the cherry mass and put it on the stove.
5. Now the future dessert needs to be gradually heated over low heat and brought to a boil. The resulting foam should be carefully removed with a slotted spoon. In addition, it is necessary to ensure that the berries do not burn, otherwise the taste and aroma of the dish will be spoiled.
6. Cherries should be kept on fire for no more than four minutes. After this, it should be removed from the heat and immediately chopped using a blender or meat grinder.
7. Next, you need to put the mixture on the stove again and bring to a boil. After this, the puree can be poured into sterilized jars and covered with boiled lids.

Pitted cherry confiture is ready! It should be stored in a dry, dark and cool place.

Cherry confiture with gelatin. Ingredients

The dessert we are describing has a tangible advantage over the usual jam - it cooks much faster. Especially if you use gelatin in its creation. Below we will tell you how to prepare cherry confiture with it. The recipe involves the use of the following ingredients:

• pitted cherries - one kilogram;
• sugar - 800 grams;
• gelatin - three tablespoons (tablespoons);
• water - 400 grams;
• citric acid - on the tip of a knife.

Cherry confiture with gelatin. Cooking method

1. First you need to pour half a glass of warm water into the gelatin and let the product brew thoroughly.
2. Next, in a separate pan, you need to combine the cherries, water and sugar, bring the resulting mass to a boil and cook for three hours over low heat.
3. After this, remove the puree from the heat and, while it is still hot, add citric acid and gelatin to it. Now all the ingredients need to be thoroughly mixed together.
4. Then the future dessert must be put back on the stove and allowed to boil.
5. After this, cherry confiture with gelatin can be preserved. It needs to be poured into sterilized jars while hot, rolled up with lids and stored in a secluded place.

Cherry confiture with coriander. Ingredients

To make your breakfast special, you can prepare this delicious dish. Gourmets combine it not only with buns and cheese, but also with game or poultry dishes. This cherry confiture (for the winter) is created from the following products:

• ripe cherries (pitted) - 400 grams;
• coriander seeds - 5 grams;
• almond flakes - 20 grams;
• sugar - 400 grams;
• water - 400 milliliters.

Cherry confiture with coriander. Cooking method

1. First you need to heat a dry frying pan and fry the almond flakes and coriander in it for a couple of minutes.
2. Next, you need to mix sugar and water in a saucepan with a thick bottom, put on low heat and stir until a thick, homogeneous mass is obtained.
3. Now you should add pitted cherries to the syrup and let it simmer for a few minutes.
4. Then you need to add fried coriander and almonds to it, mix everything and keep on low heat for ten to twelve minutes.
5. After this, the pitted cherry confiture is finally prepared. It can be rolled into sterilized jars and stored all winter.

Cherry confiture with strawberries. Ingredients

This recipe is a compromise that allows you to combine products from different price categories in one dish. If strawberries are expensive and it takes a lot of time to grow them, then, as a rule, there are no problems with cherries. As a result, you can get an excellent delicacy that will delight your friends and family during the cold season. In order to prepare cherry confiture (it won’t be without seeds this time), you should buy the following products:

• cherry - 1 kilogram;
• strawberries - 300 grams;
• cinnamon - 4 grams;
• gelatin - 20 grams;
• water - 70 milliliters;
• sugar - 800 grams.

Cherry confiture with strawberries. Cooking method

1. First of all, you need to sort out the cherries, clear them of twigs and rinse them well. The seeds should not be removed - they help create a jelly-like consistency.
2. Next, the berries need to be boiled a little in water. The resulting liquid should resemble cherry compote in color.
3. After this, the resulting fruit drink must be rubbed through a sieve with a wooden spatula or plastic spoon, added sugar and cinnamon and put back on the fire. This time it needs to be cooked for forty minutes.
4. Now it's the strawberries' turn. It must be cleared of leaves and placed whole in the future cherry confiture. The mixture should be kept on the fire for another fifteen minutes.
5. Before removing from the burner, you need to heat the product over high heat and pour pre-prepared gelatin into it. The dessert should not be boiled after this. It must be removed from the stove and immediately poured into pre-sterilized jars.
6. Cherry confiture with gelatin and strawberries is ready! Then you can do with it the same way as with ordinary jam: roll up the lids, turn the containers upside down, let them cool and store them in a dark and cool place.

The dessert prepared in this way becomes moderately sweet and very tender. Cherry confiture for the winter is a real storehouse of microelements and vitamins.

Cherry confiture with pectin. Ingredients

Another well-known substance that gives dishes a jelly-like consistency is pectin. Some housewives are afraid to use it, and completely in vain. It also makes wonderful cherry confiture. The dessert recipe involves using the following products:

• cherries (pitted) - 1 kilogram;
• sugar - 500 grams;
• pectin - 10 grams.

Cherry confiture with pectin. Cooking method

1. First you need to sort and wash the berries. After this, you need to mix it in a saucepan with sugar and let it brew for three to four hours.
2. Next, the future dessert should be placed on the stove and cooked for about five minutes over low heat.
3. After this, you need to combine pectin with four tablespoons of sugar and pour it into boiling cherry puree. Then the mass must be thoroughly mixed so that the substance is evenly distributed throughout it.
4. After three minutes, the container with the dessert should be removed from the heat and quickly poured into pre-prepared jars.

It's so easy to make cherry confiture. The recipe for the winter involves long-term storage of the product in a cellar or any other dark and cool place. It will remain liquid at first, but will thicken over time. It is better to store a jar of already opened treats in the refrigerator.

Now you know how to make cherry confiture. To obtain a dietary product, the amount of sugar in recipes can be reduced. Bon appetit!

Instead of the usual one, you can close a jar of unusual cherry confiture. Unlike jam, confiture is a cross between jam and jelly, has a thick consistency and a very pronounced taste and color. This is a great option not only as a stand-alone treat, but also as a filling for baked goods and an addition to your favorite desserts.

Cherry confiture - a recipe for the winter

Cherries contain quite a lot of pectin, but it is still not enough to achieve the required thickness of the delicacy. For this purpose, you can add pectin powder directly to the confiture or a much more widely available alternative - gelatin.

Ingredients:

• cherries – 440 g;
• gelatin – 1 ½ teaspoons;
• sugar – 155 g;
• cinnamon stick;
• lemon – 1 pc.;
• water – 85 ml.

Preparation

If you decide to make seedless cherry confiture, you will first have to spend a little time getting rid of them. Carefully removing all the seeds and trying not to damage the pulp itself, put the berries in an enamel bowl, add sugar, splash water, add lemon juice with zest, and at the very end put a cinnamon stick. Place the bowl with cherries on the fire and after the liquid boils, reduce the heat. Boil the confiture for about 20 minutes, then add the gelatin granules and continue cooking, stirring, until all the gelatin is completely dissolved. Pour the cherry confiture with gelatin into a sterile jar and roll up for storage.

An alternative to gelatin is pectin, which can be found in any confectionery store in powder or liquid form.

Ingredients:

• cherries – 1.8 kg;
• sugar – 1.8 kg;
• – 2 teaspoons;
• citric acid – 2 teaspoons;
• water – 340 ml.

Preparation

Before preparing cherry confiture, prepare the jars, rinsing and sterilizing them before using them along with the lids.

Remove the pit from the cherries and place it in an enamel bowl, alternately with sugar, in layers. Leave the berries to juice overnight. If there is not enough juice, add water before starting cooking. Place the dishes over the fire, boil until boiling, add pectin and leave to cook until thickened. Then add citric acid. After the acid has completely dissolved, remove the confiture from the heat, pour into previously prepared jars and roll up. Leave the product for storage only after the container has completely cooled.

Summer is in full swing with its abundance of all kinds of berries and fruits. One of the first summer berries has ripened - cherries. Juicy, sweet, rich in vitamins and very healthy. Its use increases immunity, helps strengthen and cleanse the walls of blood vessels. Cherries are also an effective preventive measure for diseases of the genitourinary system. Therefore, while it is in season, eat it fresh as much as possible.

If you have the opportunity to prepare healthy berries for future use, be sure to do so. You can, for example, make compote for the winter, make fragrant jam, or freeze it in trays. You can also make wonderful, fragrant, thick jam, which is so delicious to eat with a spoon or spread on a bun with butter, or use as a sweet filling for pancakes, pies or cheesecakes.

Today on the Popular About Health website we will talk about how to make pitted cherry jam for the winter. Let's look at a few simple recipes for a delicious dessert:

Classic jam recipe for the winter

To make the jam very tasty and fragrant, it is better to prepare it from dark, slightly overripe cherries. Such berries are more juicy, which significantly affects the quality of the finished product.

Us will be needed: for 1 kg of berries - 800 g of sugar, 0.5 tsp of citric acid, a little vanilla sugar (to your taste). You can do without additional ingredients. But lemon adds a slight sourness to the jam, because cherries themselves are very sweet. Well, vanilla adds a special refined note to the aroma of berries.

Cooking:

Remove leaves, twigs, and stalks. Wash the fruits thoroughly under running water. Carefully remove the seeds. Do this over a cup so you don't waste any juice. Place in a large, wide enamel pan where you will cook. Add sugar and spread over the surface of the berries.

Leave for a couple of hours until the juice appears and mixes with sugar. Add lemon and vanilla. Place on the stove, bring to a boil, and simmer over low heat. To prevent the sugar from burning and distribute it evenly over the berries, stir with a wide spoon, preferably a wooden one. Remove the foam, it interferes with the transparency of the jam.

After the berries are well boiled, boil them for another 10-15 minutes. If large pieces remain, you can crush the mass with a wooden masher.
It should acquire the thickness characteristic of jam. Therefore, in total, preparation takes about 1 hour.

Determine the readiness of the jam with a spoon: run it with its edge along the surface of the sweet mass. If a pronounced trace remains, the dessert is ready. Or drop it on your nail. If the drop does not spread and maintains good density, everything is in order.

Place the jam in sterile jars, screw and turn over. Leave it like this until it cools down.

Step-by-step recipe with cherries

Preparing jam for this recipe takes longer, but it's worth it. The finished treat always turns out thick, transparent and very, very tasty. Try it yourself.

Us will be needed: for 1 kg of berries - 800 g of sugar, a little citric acid and vanillin, to your taste.

Cooking:

Process ripe berries as in the first recipe, remove the seeds. Now you need to grind the cherries using a blender until they become pureed. Place in a wide enamel pan, add the remaining ingredients, mix well.

Bring to a boil over low heat. Cook for 10 minutes, stirring and removing foam. Turn off the stove and leave the mixture for several hours to cool thoroughly. Bring to a boil again and cook, stirring, for another 15 minutes. Let cool well again. For the third and last time, cook over low heat until thickened.

All that remains is to place the hot product into sterile jars and screw the lids on tightly. No need to wrap it up.

Recipe with pectin

Pectin is added when making jam to make it thicker and more jelly-like. At the same time, the cooking time is significantly reduced. And, after all, the shorter the cooking time, the more beautiful and healthy the product turns out. So the recipe with pectin is worthy of consideration too:

For 1 g of ripe fruits we will be needed 4 g of pectin powder, 800 g of sugar, a quarter glass of natural lemon or lime juice.

Cooking:

Remove stems and leaves from the berries and wash. Remove the seeds. Just as in the previous recipe, grind to puree using a blender. If you don't have one, you can take a meat grinder.

Add sugar to the berries and stir. Leave for a couple of hours to release juice.
Now place on the stove, set the temperature to low, bring the sweet mass to a boil, stirring frequently.

At this stage, mix pectin powder with a small amount of sugar, add water (2-3 tbsp).

When it boils, add pectin, pour in lemon juice, mix well, cook, stirring, until thickened. With pectin, the mass will soon become dense. Place the finished jam into hot jars and screw on the lids.

Cherry confiture

And now, for the sake of variety, let’s prepare a very tasty confiture. The recipe involves adding gelatin for thickness, as well as cinnamon for a fragrant note.

So we will be needed: for half a kilo of berries - 1.5 tbsp of gelatin, a full glass of sugar, a couple of pinches of cinnamon powder, the juice of one lemon with zest.

Cooking:

Wash the berries, remove the seeds. Place the cherries in a wide enamel pan, add sugar, and leave for a while until the juice is released. Pour in lemon juice, add cinnamon, stir.

Place on medium heat. After boiling, reduce the temperature. Cook, stirring, 20 minutes. Now add the gelatin little by little, stirring well so that the granules are evenly distributed. Continue to simmer over very low heat, stirring frequently.

When the mixture thickens well, remove from the stove. Place the jam into sterile jars and screw on the lids.

We have looked at several simple recipes for sweet preparations. How do you make pitted cherry jam for future use? Share your culinary experience with us, it will be useful to many housewives. Thank you in advance!

Step-by-step recipes for amazing cherry jam with gelatin and pears, blackcurrants and lemon in a slow cooker and on the stove

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

0 gr.

Carbohydrates

164 kcal.

Option 1: Classic recipe for cherry jam with gelatin

It takes quite some time to get the jam to the right consistency. Therefore, housewives, especially busy ones, prefer to make jam. However, in this collection we will explain to everyone how to speed up the process by presenting cherry jam - a recipe with gelatin.

Ingredients:

• 1000 grams of fresh cherries;
• 0.5 kg sugar;
• 15 grams of edible gelatin.

Step-by-step recipe for cherry jam with gelatin

Carefully sort the cherries, remove all excess (meaning twigs and leaves). Place in a bowl of clean water and rinse to remove dust and dirt.

Place the berry mixture in a suitable large bowl. Sprinkle the cherries with white sugar. Leave it to release the juice for an hour.

After the above time has passed, place the container with the sweet berry mixture on medium heat. Boil for twenty minutes.

Now grind the hot mass in a thin sieve. Throw away the remaining cake, and return the future jam to low heat.

Boil the mixture for the same amount of time, then pour in the gelatin previously steamed in very warm water. Stir it in and remove the bowl from the heat.

Immediately pour the sweet mixture into scalded jars. Roll up without sterilizing with lids. Cool.

Since we prepared the cherry jam recipe with gelatin, it is important to store this preparation in the cold. In the sun or in a hot place, the jam will flow. On the same note, if you decorate desserts with jam, leave them on the refrigerator shelf until serving.

Option 2: Quick recipe for cherry jam with gelatin

To further speed up the process of preparing cherries for the winter, we recommend taking pitted ice cream. In this case, we will not grind it in a sieve, but quickly grind it with a blender.

Ingredients:

• 1 kg frozen cherries;
• a packet of gelatin;
• 0.6 kg white sugar.

How to quickly make cherry jam with gelatin

Place a kilogram of frozen cherries in a colander. Scald with boiling water and leave for five to seven minutes to thaw.

When this happens, place the soft, seedless berries in a bowl. Add all the white sugar there.

Using an immersion blender, grind both ingredients to a mushy consistency. Place the container on a large burner.

Boil the sweet mass for five minutes, then turn off the heat and add dry gelatin dissolved in a small volume (70-80 grams) of warm water.

Stir the berry jam well and immediately pour into glass (scalded) jars. Roll up. Cherry jam recipe with gelatin is ready to be sent to storage.

By using frozen cherries, which have already been pitted, and grinding the ingredients using a blender, we can create a sweet preparation much faster than usual.

Option 3: Cherry and blackcurrant jam with gelatin

In the third version of the jam, in addition to cherries, black currants will be used, which will provide the preparation with a beautiful deep color and a bright taste with a slight sourness.

Ingredients:

• 1 kg each of cherries and black currants;
• 1 kg fine white sugar;
• 25-30 grams of gelatin.

How to cook

Examine both berries, removing leaves, and wash. Then squeeze the pits out of the cherries. Place the ingredients in a bowl. Add sugar. Leave in the cold for an hour and a half.

When time is running out, steam a couple of gelatin packets in warm boiled water. Stir until smooth.

Grind the juiced berries and sugar with a submersible (clean) blender and place the container with the resulting mass on medium heat.

Cook the jam for about twenty minutes, after which turn off the burner. Pour the jelly mixture inside.

Gently mix the contents of the bowl in a circle several times, and then pour it into jars with a ladle. It is important to scald them from the inside with boiling water in advance.

Adding blackcurrants will make the cherry jam recipe with gelatin more sour. Therefore, if you prefer sweeter preparations, increase the amount of sugar to your own taste. And in order not to waste time processing cherries, we recommend taking the frozen version.

Option 4: Cherry jam with gelatin in a slow cooker

We will transfer the preparation of the next jam to a slow cooker, where the winter sweet preparation will turn out even more tender.

Ingredients:

• 2000 grams of cherries;
• 1000 grams of white sugar;
• 25 grams of gelatin.

Step by step recipe

Sort out the entire volume of juicy berries and wash them in a large basin with enough water. Then shake off the cherries and remove the pits.

Place the prepared fruits into a clean bowl. Sprinkle a thick layer of white sugar on top. Place in the multicooker, lock and leave without turning on the machine for an hour.

When the cherries release juice (quite a lot), stir and turn on the “Stew” mode. Cook the mixture for half an hour.

During this time, dissolve and mix water (70-75 grams) with gelatin until smooth. After the specified time, carefully, so as not to damage the surface of the bowl, grind the cherry jam recipe with gelatin using an immersion blender.

At the very end, pour in the gelatin mixture and stir it into the jam. Immediately transfer, scooping, into sterilized jars, then roll up the container and put in the refrigerator.

If you are worried that you will scratch the surface of the bowl while chopping the berry mixture, pour it into an enamel or metal container and carry out this procedure there. As for gelatin, it is important to first dissolve this ingredient in heated water, otherwise the jam will form lumps, which is unacceptable.

Option 5: Cherry and pear jam with gelatin

To make the jam thicker and richer, we recommend complementing the cherries with a juicy autumn pear. It will turn out amazingly delicious!

Ingredients:

• 27-28 grams of gelatin;
• 1000 grams of cherries;
• 1000 grams of ripe pears;
• 1000 grams of sugar.

How to cook

Wash the pears (ripe and juicy), cut off the peel and remove the core. Cut each fruit into halves.

Place pears into a bowl. Send washed berries without seeds and tails there. Sprinkle the fruits with fine sugar. Place in the refrigerator.

After an hour, grind the contents of the bowl with a blender and put on high heat. Boil for about half an hour, then add the gelatin mixture and stir well. Remove from stove.

At the same time, scald the glass jars and completely remove the boiling water. Pour the cherry jam recipe with gelatin inside from the bowl.

Cover with lids, sterilize and screw. Sweet winter preparations can be sent to a storage location.

Pear, especially if the autumn variety is used, has a sweet flavor. Therefore, in order to balance the characteristics of the jam, we recommend including a little citric acid if desired.

Option 6: Cherry jam with lemon and gelatin

The last jam will be made using lemon. It is this fresh fruit that will complement the tart-sweet preparation with refreshing sour shades.

Ingredients:

• large (135 grams) lemon;
• 1500 grams of cherries;
• 1000 gms of sugar.

Step by step recipe

Process one and a half kilograms of cherries, rinse and pit them using a safety pin or a special device.

Pour the prepared tart berries into a medium basin. Immediately add white sugar as the top layer. Shake but do not mix. Cover up.

After an hour, using an immersion blender, first grind the peeled lemon (without seeds) in a separate bowl, and then grind the cherries and sugar directly into a bowl.

Combine both mixtures and place on the burner. At high temperatures, boil the sweet preparation for 30-35 minutes. During this time, combine and dissolve gelatin in warm water.

After turning off the stove, pour the gelatin mixture in a uniform stream. Stir. Use a spoon or ladle to transfer the berry-citrus mixture into the jars.

At the end, sterilize the cherry jam recipe with gelatin, and after fifteen minutes roll it up.

Lemon will not only adjust the taste characteristics of the product, but will also act as a natural preservative that will protect the berry jam from spoilage. As for the use of gelatin, it is permissible to replace it with a similar ingredient, namely gelatin, which does not have to be pre-soaked in water. Simply add it to the hot berry mixture at the very end and mix well.