Jelly jam

To begin with, I'll tell you a little bit about what a prefix is. It is a mixture consisting of citric acid, powdered sugar, sorbic acid and pectin.
A gelfix is used in order to use the amount of sugar reduced by half when cooking jam.
You can cook jam with gelfix according to the usual recipes from any berries or fruits.
As an example, I will give you a variant of sour cherry jam with the use of gelfix.
For jam without it, I would take 3 kilograms of sugar for 2 kilograms of cherries. With the prefix, this number is reduced.
You can find this wonderful remedy on sale in any large grocery department. The price is ridiculous.- something about 10 rubles per pack, which gives significant savings taking into account the reduction in the amount of sugar.
By the way, there is a cooking instruction on the package.
So, we thoroughly wash the cherries, sort them out and remove the seeds from the berries.
Put the container with berries on the fire, fill the jelly and bring it to a boil.
Then pour in the sugar and cook for about ten minutes, stirring occasionally.
Then we put the jam still hot in jars and roll up the lids.
Keep it upside down until it cools down, covered with a warm blanket.