Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Plums for the winter
  4. ➠ Pitted yellow plum jelly for the winter

Pitted yellow plum jelly for the winter

0
1773
Kitchen European
Calorie content 115.5 kcal
Portions 1 l.
Cooking time 80 minutes
Proteins * 0.9 gr.
Fats * 0.2 g
Carbohydrates* 25.8 g
* per 100 gr. product
Pitted yellow plum jelly for the winter
Content

Yellow plum jelly is one of the options for preparing plums for the winter. To make jelly, you must choose ripe fruits. If they are soft, they will boil in mashed potatoes during cooking, and if they are hard, pieces of plum will remain in the jelly. You adjust the amount of sugar to your taste depending on the taste of the plum. If the plums are not very juicy, it is fashionable to add water to the mass at the beginning of cooking so that the consistency is more liquid.

Ingredients

Cooking process

step 1 out of 6
For the preparation of jelly, we select ripe plums, from which the stone is well separated. We rinse them under running water and put them on a kitchen towel so that they dry from the water.
step 2 out of 6
Then cut the plums in half with a sharp knife and remove the seeds. Put the plums in a saucepan or enamel basin and cover with sugar. Stir the ingredients and leave for several hours, or better overnight, so that the plums let the juice out.
step 3 out of 6
After the time has elapsed, we put the container with plums on medium heat and, stirring often, bring the mass to a boil. Reduce heat and cook plums for 40-45 minutes. Then pour a few tablespoons of plum syrup into a bowl and let it cool slightly. Then pour gelatin into it, mix and leave to swell.
step 4 out of 6
We wash the jars for the preparation with baking soda, rinse thoroughly with running water and put the neck down in a cold oven on the grill. We heat the oven to 110-120 degrees and sterilize the jars for 7-10 minutes. We take the sterilized jars out of the oven onto a wire rack or stand and let them cool slightly.
step 5 out of 6
After the jam has boiled, the plum has released enough juice and boiled down a little. Remove it from heat and add the swollen gelatin. Mix well the contents of the container to dissolve the gelatin and distribute throughout the mass.
step 6 out of 6
Put the finished hot jelly in the jars, seal them tightly with boiled lids and turn the jars upside down. We check the tightness and leave the jelly to cool at room temperature. After the jelly has reached room temperature, we put it in a cold place for storage, it can be a refrigerator or a cellar.

Similar recipes

leave a comment

Name
Email
Text *