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Yellow cherry plum jelly for the winter

0
510
Kitchen Russian
Calorie content 149.1 kcal
Portions 3 l.
Cooking time 60 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 37.4 g
* per 100 gr. product
Yellow cherry plum jelly for the winter
Content

The technology for making cherry plum jelly is as follows: first, steam the fruits until soft. Then we wipe them through a sieve - the bones and skin remain on the sieve, and at the exit we get a delicate pulp. We boil it with sugar to the desired thickness. Yellow cherry plum gives an amber-colored transparent jelly that tastes very good and looks beautiful.

Ingredients

Cooking process

step 1 out of 6
The cherry plum is thoroughly washed, the defective fruits are thrown away, the stalks are pulled out.
step 2 out of 6
Place the prepared cherry plum in a bulky dish. We add water, put it on the stove. Close the lid and bring the water with cherry plum to a boil. Steam the fruits until soft over low heat: approximately ten to fifteen minutes.
step 3 out of 6
We rub the softened cherry plum through a sieve - in this way we separate the bones and skin from the pulp.
step 4 out of 6
Put the resulting cherry plum puree in a saucepan, add granulated sugar, mix, bring to a boil and boil to the desired density. The process will take approximately forty to fifty minutes.
step 5 out of 6
Wash and sterilize jars and lids. Pour the finished jelly into sterile jars. We tighten the lids, let cool completely.
step 6 out of 6
We store jelly in a cellar or refrigerator. After cooling and cooling, the jelly thickens and well

Bon Appetit!

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