Plum jelly - a step-by-step recipe for making it for the winter at home. Jam from plum halves in five-minute jelly Plum jelly
Servings: Cooking time:
What an abundance of fruits in autumn! We gorge ourselves on persimmons, because they are so unusually tasty and healthy, we enjoy quince, which can not only be eaten in its usual form, baked with honey, added to baked goods, but even cooked with meat dishes. The heroine of our article, plum, not only has a divine taste, texture and aroma, but also contains many vital substances.
You should definitely make plum jelly. The recipe is not at all difficult to execute, and the result will delight you and your loved ones during the cold season.
Pectins and fiber help the stomach and intestines function properly. Thanks to this, you will feel cheerful, your immune system will cope with its task even better, and your skin will respond with cleanliness, elasticity and blush. The minerals in plums will provide significant support to the heart, blood vessels and eyes. 
Alas, the time of abundance is being replaced by almost complete scarcity. This is an inevitable process that we cannot influence. But we can prepare for it by making delicious vitamin reserves for the winter in advance! If you do not want to put your body on a vitamin and mineral fast in winter, but, on the contrary, want to support it, then prepare plum jelly for the winter using the recipe below. You will have at your disposal not only a delicious dessert, but also real medicine! 
Ingredients you will need for cooking:
- Plums: 1 kg;
- Sugar: 1 kg (prefer brown sugar if possible);
- Pectin: 200-300 g;
- Lemon juice: 100-150 ml (to taste).
Let's start cooking!
This recipe will help you make delicious jelly very quickly.
2. Sort the fruits, then cut them into two or four times. All bones must be removed. 
3. Place everything in a saucepan, add water and place on the fire until it boils. Reduce heat and simmer the plums for 10-15 minutes. Add pectin and sugar and stir. 
4. Cook for a couple more minutes ─ and remove from heat. Be sure to stir all this time and then remove the foam, for example, using a slotted spoon. 
5. This recipe does not involve cooling the aromatic mass, so you can immediately pour it into clean containers in which the jelly will be stored. You can try your creation immediately after cooling. 
Conclusion
As you can see from this article, you can prepare a very tasty and healthy plum dessert quickly and easily. Be sure to try this recipe in action: it will make any winter day more pleasant, joyful and warm. 
Plums are a delicious berry that both adults and children love fresh. It’s a pity that you can’t enjoy it all year round. With preliminary preparation, you can quickly and easily make preparations: jam, jelly, jam or freeze. Plum jelly for the winter is a sweet delicacy with a slight sourness.
By adding additional ingredients you can achieve a bright and unusual taste.
Features of preparing plum jelly
The main secrets of making jelly that must be taken into account when preparing:
- If you add a few drops of lemon juice to the jelly, the jelly will not become sugary.
- There are two types of plums - blue and yellow. Blue ones are more sour and require more sugar to cook.
- For preparation, you should use ordinary bulk sugar. The plums will quickly yield juice and will be ready for further heat treatment.
- You can check the readiness of the jelly drop by drop on the plate. If it does not spread, then the jelly is ready and can be closed.
- Jars and lids must be sterilized. Seal tightly and turn upside down. Cover with a warm blanket and let cool.
The preparations are used as an independent dish, as well as for preparing desserts and baked goods.
Selection and preparation of plums
To make jelly, you need to choose ripe and juicy plums. An excellent option is sweet varieties, because their preparation requires a small amount of sugar.
Sort the plums and remove rotten specimens. Rinse under running water. If you need to remove the skin, then put it in boiling water for a while, and then in cold water. This procedure will allow you to get rid of the skin very quickly. Remove the seeds and chop.
Recipes for making plum jelly at home
There are many methods for preparing food for the winter.
A simple recipe for the winter
Even a novice housewife can prepare this recipe.
Grocery list:
- berries – 1 kilogram;
- sugar – 1 kilogram;
- plum juice – 1 liter.
- water – 1 glass.
Cooking method:
- Wash the berries and remove the seeds. Remove the skin after scalding it in boiling water.
- Place in a stainless container, add water and put on fire.
- As soon as the mixture boils, cook, stirring, until the berries are soft.
- Grind using a sieve, or use a blender.
- Add sugar and boil for half an hour. The plum puree should thicken.
- After this, add juice and boil again.
- Place the jelly in pre-sterilized jars and cover with lids.
- Seal and wrap tightly.
- Once completely cooled, store for storage.
Seedless
Jelly is very easy to prepare and tastes like marmalade.
Products:
- plums – 2.5 kilograms;
- sugar – 2 kilograms.
Preparation:
- Wash the plums, remove the pits and remove the skin.
- Grind; The easiest way is to use a meat grinder.
- Add a little water and simmer over low heat for 40 minutes.
- Add sugar at the rate of 1 kilogram per liter of finished mass.
- Put it on the stove again and let it boil. Boil until done, which is checked drop by drop.
- To obtain a more liquid jelly, the boiling time must be reduced. To obtain a thick mass reminiscent of marmalade, boil until excess liquid is removed.
- Place in prepared jars and roll up.
With gelatin
Jelly can be prepared using gelatin, pectin or agar-agar.
Ingredients:
- berries – 1.5 kilograms;
- sugar – 1 kilogram;
- gelatin.
Preparation:
- Prepare the berry pulp.
- Place in a stainless steel container, add water and boil.
- Add all the sugar and cook some more.
- Strain the mixture through a sieve.
- Cool the juice until warm, pour into a mug and add gelatin. Give some time for the gelatin to swell.
- Place in a water bath and, stirring constantly, wait until the gelatin is completely dissolved.
- Pour the juice and gelatin into the rest of the hot mixture and mix well.
- Pour into jars and roll up.
With pectin
Jelly using pectin is prepared similarly to the previous recipe. Only instead of gelatin, pectin is added. You can also use agar-agar.
With currants
A tasty and richly colored dessert is made from plums with the addition of black currants. Children love this dessert, especially when served with pancakes or pancakes.
Products:
- plums – 1 kilogram;
- currants – 1 kilogram;
- sugar – 2 kilograms.
Cooking method:
- Sort the currants, remove stems, leaves and rinse using a colander.
- First scald the plums with boiling water. Remove skin and seeds.
- Place the berries in a container, sprinkle with sugar, and blend everything using a blender (immersion attachment). If there is no such device, grind the berries in a meat grinder. Add sugar to the prepared mass.
- Bring the mixture until the sugar is completely dissolved over the heat.
- When the crystals disappear, boil.
- Set aside and let cool slightly. After this, repeat the procedure. In total, boil three times.
- After this, put into jars and seal tightly.
Storage
The jelly will be best preserved in hermetically sealed glass containers. There is another way to preserve jelly - without seaming. Place a layer of parchment paper on the neck, then place cardboard according to the size of the neck. Cover everything again with parchment paper and tie it well with twine. For a strong grip, wet the twine with hot water. Once dry, the rope will dry out and become taut, preventing air from entering.
Description
Today we will prepare plum jelly for the winter according to one of the most correct and traditional recipes, while we will use a minimum of sugar so that the preservation is not cloying and retains the natural fruity taste even after a long process of infusion in jars. Do you know why so much sugar is used in all sweet winter preserves? This is because refined sugar is an ideal natural preservative, and for jelly it is also an excellent thickener. But the fact is that too much sugar, which is most often used in such recipes, simply kills all the natural taste of the main ingredient. You can combat this with the help of pectin, which today can be bought in any store. It will not only preserve the jelly for a long time, but will also make it perfect in terms of texture and shape.
There are several important secrets in preparing any jelly, as well as various jams and confitures. For example, practice has shown that it is best to place the plums in cold water the day before preparing the jelly and send them to soak in the refrigerator: as a result, the fruits will be saturated and become even more juicy, and the jelly itself will be much easier to cook. Also, the amount of sugar plays a very important role in the preparation of sweet preserves; as mentioned earlier, it is better to use a minimum of refined sugar. Many people still believe that the presence of lemon is mandatory in preserves or preserves, but this is absolutely not true. Moreover, lemon has a very bright taste, so it can easily overshadow the taste of the plums themselves. The step-by-step photo recipe that we presented below will describe in detail and clearly the process of creating plum jelly for the winter at home. Thanks to such preservations, you will not lack vitamins during the cold season. Let's start preparing plum jelly for the winter.
Ingredients
Plum jelly for the winter - recipe
Here's another important secret that was not mentioned in the recipe description. It is very important for preparing not only jelly, but also other fruit preparations, to choose only the ripest plums, literally on the verge. If you are collecting plums, then pick from the branches only those fruits that look like balls filled with water, and better yet, those that have already fallen to the ground. Of course, only if other garden plum lovers have not yet encroached on these fruits. When purchasing, also pay attention to the aroma and density of the fruit.
We thoroughly wash all collected plums in cold water and then let them dry completely. After this, the process of removing the seeds begins. Unlike apricots, it is sometimes very difficult for plums to part with their drupes, so we will cut them out. First of all, use a sharp knife to cut off the side parts of the fruit as shown in the photo.
After this, it’s enough just to cut the pit into a square on all sides. It’s okay if there is pulp left on the drupe, because the amount is insignificant.
It may seem wasteful to remove the seeds this way, but the appearance of the jelly is just as important as its taste, so it is worth sacrificing this small amount of pulp.
As a result, you will have a little less than two kilograms left of the entire original weight of the plum. The process of trimming seeds in plums is one of the longest and most labor-intensive, but everything will be easier later.
We transfer the plum slices into a large basin or any other suitable enamel bowl, and add all the prepared granulated sugar and a tablespoon of pectin there. Mix the ingredients thoroughly with your hands, which would be better to wash thoroughly beforehand. Why should you do this with your hands? It's simple, with your hands you will better feel whether the refined sugar is evenly distributed between the slices of plums. Cover the bowl with the preparation tightly with cling film and place it in the refrigerator overnight.
The next day, the plum will release the amount of juice we need and we will use it in the further preparation of jelly.
The next subtlety of preparing jelly. Place a few iron tablespoons in the freezer in advance and let them freeze completely: this will make it easier for us to determine the readiness of the jelly in the future.
It is also important to choose a very wide pan for cooking jelly: so the height of the workpiece inside the saucepan will be small and it will cook faster. We transfer the contents of the basin into the selected pan, put it on the stove, pour in about four teaspoons of cold water, stir and bring the mixture to a boil. Constantly stir the ingredients in the pan and as soon as the plums have become soft enough, grind them in any way convenient for you, bringing the fruit mass to the state of a homogeneous puree.
Return the resulting fruit puree back to the saucepan and continue preparing the plum jelly over medium heat.
Cook the plum mass for the next 20-30 minutes until tender, stir it periodically and remove the dense foam from the surface, otherwise the jelly will not turn out smooth and transparent.
Now it’s time to determine the readiness of our jelly; for this we will use spoons that we previously frozen. After the above 20-30 minutes have passed, carefully pour a little of the sweet mass from the saucepan into the spoon, then put the spoon back into the freezer for 5 minutes: if after this the mass clings and reaches for the tip of another frozen spoon, then the jelly is ready.
Small glass jars chosen for storing preserves are thoroughly washed with soda, then rinsed and sterilized using a dry method.
Plums are an excellent base for making delicious sweet and sour jelly. This delicacy does not require large expenses, since its preparation uses the simplest ingredients available to everyone and does not take up much free time.
Recipe No. 1
In order to get plum jelly, first of all, you need to prepare the plums themselves (2 kg), for which you should pick them in your garden or purchase them at the market. Wash the fruits, peel them and cut into small pieces.
Place a container of water on the stove and bring to a boil. Pour granulated sugar (1.2 kg-1.5 kg depending on individual sweet tooth) into the boiling liquid and boil for 3-5 minutes. Strain and set aside the plum pieces.
Gelatin must be diluted in the strained juice. This can be done by dissolving it in cold boiled water and leaving for 30 minutes. It is very important to maintain proportions. So, if you take 20 g of gelatin per 1 liter of water, you will get the so-called “quivering jelly,” and if you dilute 40-60 g of this substance in 1 liter, you will get a “dense jelly” that can be easily cut with a knife.
After half an hour, dissolve the swollen gelatin in a water bath. At the same time, it must be constantly stirred until completely dissolved, but in no case should it be brought to a boil, since otherwise it will not thicken.
Add the plum pieces and let cool at room temperature. It is not permissible to cool the plum-gelatin mass in the freezer, since the gelatin in this case crystallizes. After cooling completely, to better distribute the pieces of plums, stir the jelly with a spoon, pour into molds and put in the refrigerator. In order to enjoy delicious plum jelly, you need to remove the mold from the refrigerator and place it in warm water for a minute, and then simply turn it over onto a plate, shaking it a little.
Recipe No. 2
Cut clean plums (2 kg) into two halves, removing the pits. Place the slices in an enamel container in layers, sprinkling each layer with instant gelatin (30 g) and sugar (1.3 kg) and leave overnight. In the morning, when the plums release juice abundantly, put the future jelly on the stove and boil. Pack the frozen treat into a sterile container. The delicious sweet and sour delicacy is ready; it will be a wonderful addition to a cup of hot tea. Bon appetit!
Autumn is approaching, the sweet fruity summer is almost behind us, but now there are a lot of different plums in the gardens. Aromatic seedless plum jelly will delight you with its magical taste. A simple recipe for the winter will help any housewife prepare a healthy dessert. The pleasant, slightly sour taste of plums is most suitable for filling butter pies, croissants, and buns.
A few years ago I made plum jelly for the first time and really enjoyed it. The delicate puree-like consistency of the jelly easily fits onto a sandwich, looks beautiful in a small bowl and goes well with tea or coffee. And how delicious it looks if you put it in a small mound on white ice cream or add it to your morning oatmeal.
The variety of plums for making jelly does not matter much - choose the one that you know the taste of and love. I prefer the autumn oblong “eel” with its sour taste and rich dark burgundy color of the finished jelly. Add sugar to taste. I can only give you an approximate proportion: per kilogram of pitted plums, kilogram of sugar. Adjust the desired consistency of the food and taste according to your taste preferences.
Ingredients:
- ripe plum,
- fine crystalline refined sugar.
How to make plum jelly for the winter
Wash the fruits and place in a colander. Leave for 10-15 minutes to allow the water to drain. Select the spoiled ones. The plums must be of the same degree of ripeness. To remove the pits, cut the plums in half or into quarters.
Place in a convenient container, maybe a pan, and grind with an immersion blender. If you have a kitchen machine or electric meat grinder, the grinding consistency will be good.
Add the required amount of sugar and mix the mixture.
After this, place a heat-resistant container over medium-intensity heat. As soon as the brew starts to bubble, set the heat to low and cook until thickened. If you want to cook jelly very quickly, then stock up on jam or jam thickener at the rate of 1 sachet per kilogram of berries and the same amount of sugar. There are similar thickeners based on agar-agar. The jelly acquires the desired thickness 5-10 minutes after the start of boiling and will perfectly retain the original color and natural taste of the fruit.
Place the finished dish hot in sterilized jars and roll up.
The lids also need to be kept in boiling water for 4-5 minutes. Enjoy!
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