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Cherry plum jelly with gelatin for the winter

0
1004
Kitchen Russian
Calorie content 158.7 kcal
Portions 1.2 l.
Cooking time 120 minutes
Proteins * 1.1 gr.
Fats * 0.4 gr.
Carbohydrates* 35.9 g
* per 100 gr. product
Cherry plum jelly with gelatin for the winter
Content

Let's prepare jelly using the express method. We will not wipe the pulp through a sieve, but, of course, you will need to free the cherry plum from the seeds. The main secret is long cooking over low heat and the addition of gelatin at the end of cooking.

Ingredients

Cooking process

step 1 out of 6
My cherry plum with running water, sort out from spoiled fruits, remove the stalks. We cut each fruit and remove the bone.
step 2 out of 6
Put the prepared peeled cherry plum in a bowl for making jam, add granulated sugar, mix and put on the stove on the smallest fire.
step 3 out of 6
Stir in the fruit mass from time to time. Bring it to a boil in this way and cook for one and a half to two hours. Cherry plum should be completely boiled and form a transparent, heterogeneous mass.
step 4 out of 6
Pre-soak gelatin in half a glass of cold water, leave for twenty minutes.
step 5 out of 6
Then we heat the mass on the stove until a homogeneous liquid is obtained. At the very end of cooking the jam, pour in the gelatin, mix, cook for one minute, remove from the stove.
step 6 out of 6
Wash and sterilize jars and lids. Pour the finished hot jam into sterile jars. We tighten the lids, let cool completely. We remove the jelly for storage in a dark, cool place. After cooling and cooling, the jelly will thicken.
Bon Appetit!

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