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Red cherry plum jelly for the winter

0
610
Kitchen Russian
Calorie content 206.3 kcal
Portions 1.3 l.
Cooking time 25 minutes
Proteins * 1.4 gr.
Fats * 0.5 gr.
Carbohydrates* 46.6 gr.
* per 100 gr. product
Red cherry plum jelly for the winter
Content

You will have to tinker with the preparation of jelly, since you will need to separate the pulp from the seeds and rub it through a sieve. But the result will please: a homogeneous, transparent, saturated color jelly is not only very beautiful, but also tasty. And you can serve with various desserts, and spread on bread, and use in baking.

Ingredients

Cooking process

step 1 out of 5
Thoroughly wash the cherry plum, discard the spoiled fruits, remove the stalks. Place the prepared cherry plum in a large pan. We pour in water, put it on the stove. Close with a lid and bring to a boil. We steam the cherry plum over low heat for seven to ten minutes.
step 2 out of 5
Rub the softened cherry plum through a fine sieve - separate the bones and skin from the pulp.
step 3 out of 5
Separate about a glass of puree and mix gelatin with it. We leave for twenty minutes. Then we heat the mass on the stove until a homogeneous liquid is obtained.
step 4 out of 5
Place the remaining cherry plum puree in a saucepan, add granulated sugar, bring to a boil and cook for ten minutes. At the very end of cooking the jam, pour in the puree with gelatin, mix, cook for one minute, remove from the stove.
step 5 out of 5
Wash and sterilize jars and lids. Pour the finished hot jelly into sterile jars. We tighten the lids, let cool completely. We remove the jelly for storage in the cellar or refrigerator. After cooling and cooling, the jelly thickens.
Bon Appetit!

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