Yellow plum jelly for the winter gelatin. Why make plum jelly

Jam is obtained in a thick syrup, like in jelly. Plums lose their shape a little, so if you want plums that are less boiled and don't need thick syrup, you can simply cover the plums with sugar, stand the plums until the juice appears and cook until boiling. Cool down. And cook again until boiling. So repeat 3 times.

Ingredients

To make jam from halves of plums in five-minute jelly, we need:
1 kg plums (grade "Hungarian");
1 kg of sugar;
0.5 cups of water (glass 250 ml).

Cooking steps

Pour 800 grams of sugar into a bowl for cooking jam (leave 200 grams), add 0.5 cups of water so that the sugar can be stirred. Put on fire and boil the syrup until the sugar is completely dissolved.

Remove the syrup from the heat and immediately add the halves of the plums to the syrup, leave to cool so that the plums release their juice.

Then add the remaining 200 grams of sugar to the syrup with plums, turn off the stove and stir the jam from the halves of the plums until the sugar dissolves. After cooling, bring the jam to a boil and cook for 5 minutes.

Leave the jam again until it cools completely (you can leave the jam for 8 hours, boil in the morning, next time in the evening, etc.). After cooling, bring the jam to a boil and cook for 5 minutes. This will allow the fruits to pour into the syrup and the syrup to thicken.

It turns out approximately 1 liter of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave (pour water 1 cm high on the bottom of the jar and turn it on for 2-3 minutes at maximum power), or steam bath(a saucepan with boiling water and a sieve), or in the oven, whichever is more convenient for you. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars upside down and leave to cool completely.

Plums - excellent foundation for making delicious sweet and sour jelly. This delicacy does not require large expenses, since the simplest ingredients available to everyone are used for its preparation and will not take much free time.

Recipe #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 buy them on the market. Wash the fruits, peel 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 dissolved in strained juice. This can be done by dissolving it in cold boiled water and leave for 30 minutes. In this case, it is very important to observe proportions. So, if you take 20 g of gelatin per 1 liter of water, you get the so-called "trembling jelly", and if you dilute 40-60 g of this substance in 1 liter - "dense jelly", 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, otherwise it will not thicken.

Add plum pieces and let cool room temperature. It is not permissible to cool the plum-gelatin mass in freezer, since gelatin in this case crystallizes. After complete cooling, for a better distribution of pieces of plums, stir the jelly with a spoon, pour into molds and refrigerate. In order to enjoy delicious plum jelly, you need to get the mold out of the refrigerator and place it in the fridge for a minute. warm water and then simply invert onto a plate, shaking a little.

Recipe number 2

Clean plums (2 kg) cut into two halves, removing the seeds. Fold the slices into an enameled container in layers, while sprinkling each layer with instant gelatin (30 g) and sugar (1.3 kg) and leave overnight. In the morning, when the plums release their juice abundantly, put the future jelly on the stove and boil. Pack the frozen treat in a sterile container. A delicious sweet and sour delicacy is ready, it will be a wonderful addition to a cup of hot tea. Enjoy your meal!

Plum jelly - very original and refined homemade perfect for dessert. This delicacy has unique taste. It can safely compete with jam. This treat is simply indispensable for a light breakfast.

Plum jelly, like any other dish, can be prepared different ways. Let's look at a few of them.

Plum jelly. Recipe with pectin

For the harvesting option, you can choose a plum, focusing on your taste. You can use varieties of blue or yellow honey plum. The amount of sugar can be changed depending on the sweetness of the fruit.

To make plum jelly you will need:

sugar, plum - 1 kg;
lemon juice - 100 ml;
pectin - 200 g.

Cooking:

1. Naturally, any fruit must first be washed and dried a little. In addition, do not forget that some fruits can be spoiled or damaged, so the plum must be carefully sorted out.
2. The bones, of course, must be removed, and then, based on the size of the fruit, cut the plum into 2-4 parts.
3. Put the sliced \u200b\u200bfruit to boil. in this case you can not use it, but you need to remember that it slightly sets off the sweetness of the fruit.
4. After waiting for the fruits to boil, lower the fire and cook the jelly from the plums for about another ten to fifteen minutes.
5. Pour the pectin, mix everything thoroughly. Then add sugar. Boil the resulting mass for one minute, stirring continuously so that the sugar dissolves as quickly as possible.
6. Foam forms on the jelly, which, of course, must be removed. Then the mass must be mixed well again.
7. The jars in which the jelly will be stored, of course, need to be washed and sterilized. To do this, they need to be lowered into boiling water, and then turn off the gas and leave the jars for another 5 minutes. After that, you can get them, dry them and leave to cool.
8. Immediately pour the hot mass into jars. That's all, plum jelly for the winter is ready! Remember: such a delicacy can be eaten immediately after cooling.

Another preparation option

Do you only have yellow plum at home? Jelly can also be made from this fruit without any problems. How exactly? We will tell now.

Ingredients:

Plum - one kilogram;
. sugar - 600 g (can be replaced with one liter plum juice);
. sugar - 500 g.

Step-by-step recipe for preparing the workpiece:

1. Add water to the prepared fruits (per 1 kg of plums 150-200 ml of liquid) and, stirring, cook the resulting mass over moderate heat until the fruits soften.
2. Then it must be rubbed through a sieve.
3. Next, you need to add sugar and cook until tender, but no more than twenty minutes. In this case, the mass of jelly will decrease by about one third.
Depending on preferences, you can also use it. To do this, strain it, then boil it, while not forgetting to remove the foam. After adding sugar, cook it over high heat, bringing it to readiness.
4. Having spread the hot jelly into jars for storage and hermetically closing them, we send them to a cool room for further storage.

with gelatin

Now we will tell you how to prepare plum jelly with gelatin.

We will need:

500 g plums;
. 5 sheets of gelatin;
. 2 cinnamon sticks;
. sugar (50 grams will be enough);
. water (200 ml);
. 175 ml Riesling;
. 2 cloves.

Cooking jelly at home:

1. Cut the plums and take out the seeds.
2. Grind the pulp of the fruit and put it in enamel pan.
3. Fill the plum with water, and then add cloves, sugar and cinnamon, cook for 10 minutes until tender, or until the fruit disintegrates.
4. From the prepared mass, you need to get about 5 glasses of juice, for this you need to strain it through many layers of gauze.
5. We dilute the Riesling with water, while we calculate so that approximately 500 ml of liquid comes out.
6. Pour this mixture into the jam and mix everything very well.
7. We take a little base for jelly and fill it with gelatin. Leave it to swell for 10 minutes, and then dissolve in a water bath.
8. Mix gelatin and juice.
9. Ready jelly from plums we send to banks.
Spices, of course, do not need to be added at all, but they are necessary if you want to achieve a unique aroma.

Jelly with apples

Ingredients:

750 g plums;
. apples (one kilogram);
. 0.5 tsp butter;
. 7.5 cups of sugar;
. 60 g pectin;
. 3 art. water.

Cooking at home:

1. Peel apples. Then we remove the core.
2. We take out the seeds from the plum, mix it together with apples and fill it with water.
3. We boil everything, and then, having lowered the fire, close the pan with a lid and cook the fruit for another ten minutes. In this case, apples and plums must be kneaded.
4. Next, we need gauze folded in 3 layers. We filter the fruit mass through it. Five glasses of juice should come out. If there is not enough liquid, you can add a little water.
5. Put the juice on the fire and add sugar, pectin and oil.
6. Reduce the heat to medium power and boil the juice for about a minute.
7. Pour the finished jelly into sterilized jars.

Plum jam jelly

Ingredients:

Six and a half glasses of sugar;
. 50 g pectin;
. one and a half glasses of water;
. plums (two and a half kilograms);
. ½ tsp butter.

Note that such plum jelly can be closed for the winter.

Cooking delicious homemade treats:

1. We prepare banks. Wash them thoroughly, dry and sterilize. Lids also need to be sterilized.
2. Remove the seeds from the plums and pass the pulp through a meat grinder.
3. The resulting puree is transferred to an enameled pan, poured with water and boiled, then, after reducing the heat, cook the puree for another 10 minutes over low heat, stirring constantly.
4. In another pan, through three layers of gauze, filter the resulting mass. You should have about 5 cups of liquid. If it is not enough, you can add a little water.
5. Add butter. The jelly should boil.
6. Then add sugar and after a minute remove the pan from the stove.
Enjoy your meal!

A small conclusion

Plum jelly is very tasty treat which can be prepared in different ways. We have considered many options for creating such a delicacy. We hope that you will be able to make plum jelly at home. Good luck!

Plum fruits ripen in late August - early September. They contain 84.5 percent water, 14 carbohydrates, 0.7 proteins, 9-12 sugars, up to 3 acids (mainly malic and citric), 1 hemicellulose, pectin and tannins, pyridoxine, B vitamins, E, K, P, PP, carotene and mineral salts. The content of vitamin C is 5 mg per 100 g of plum pulp.

Plums of early varieties can be stored in the refrigerator for up to three weeks, with further storage their quality deteriorates. Plum-Hungarian can be stored up to 2 months. The first 2-3 weeks they are stored at a temperature of minus 1 to plus 1°C and a relative humidity of 85-90 percent, then the temperature is raised to 5-6°C.

One of the best varieties for workpiece is mirabelle

PLUM JAM WITH PITS
Remove the stalks from the plums, chop the fruits and lower them for 10 minutes in hot water at 85°C and then cool. Pour the prepared plums with hot syrup and leave in this form for 3-4 hours, and then cook until tender. Fruit as a whole is recommended to be cooked in four doses. The standing time between brews should be 8 hours.
Cool the finished jam, transfer to the prepared container and close tightly.
For 1 kg of plums - 2 kg of sugar and 400 ml of water.

JAM FROM PLUMS WITHOUT PITS
Select mature, but firm fruits, best of all Hungarian or renklod green, other varieties are also suitable. Remove stems, wash plums cold water, let it drain. Cut the plums in half lengthwise, remove the pits. First, for 3-4 hours, pour the plum with a thin hot syrup, cooked using 2/3 of the sugar necessary for jam, then cook for 5 minutes, not letting it boil so that the skin does not burst. After this, the drain should stand for another 8-10 hours. Then, depending on the condition of the fruit, boil the plum twice more for 5 minutes, and add the remaining sugar before the last boil. Remove the bowl from the heat, shake the plums to mix well, remove the foam and cook until fully prepared.
In a jam out of not enough sour plums you need to add a little citric acid at the end of cooking.
If ready jam quickly pour into hot jars and cork with lids, it will not turn sour or moldy.
For 1 kg of plums - 1.2 kg of sugar, 2 cups of water.

GREEN PLUM JAM (OLD RECIPE)
Collect unripe Hungarian plums, pierce them in several places with a needle, throwing them immediately into cold water. Change the water, put the plums on the stove. As soon as the water boils and the plums float, immediately set aside the basin. When the plums settle to the bottom, again put the basin on the fire. When the plums begin to float again, remove from heat, carefully fold into a sieve. The taste and quality of the jam depends on the exact implementation of this.
When the water drains, place the plums in a jar. Boil the syrup from half the sugar, pour the plums with the cooled syrup. After a day, drain the syrup, add half of the remaining sugar, boil and pour the plums again with the cooled syrup.
On the third day, pour the remaining sugar into the syrup. When the syrup boils, put plums into it, bring them to a boil 2-3 times, boil for low fire, watch that they do not boil.
Allow jam to cool and pour into jars.

PLUM JAM (OLD RECIPE)
Take the best, but not quite ripe plums. Remove the skin from the plums, put on a dish, sprinkle with half the sugar and put in a barely warm oven. When the plums start up the juice, drain it, cover the plums with half of the remaining sugar, put in the same oven for the whole night. The next day, drain the juice from the dish, mix it with the first portion of juice, pour into a bowl, pour the remaining sugar, bring to a boil, add plums and cook over low heat until tender.
After the jam has cooled, transfer it to jars.
To have more juice, you can put a few perfectly ripe plums on the dish, which are then thrown away.
For 400 g plums - 400-600 g of sugar.

GREEN PLUM JAM WITHOUT SKIN (OLD RECIPE)
Cut off the skin from the green plum-Hungarians, lowering them immediately into cold water. Boil the syrup, dip the plums into it and cook until half cooked. The next day, drain the syrup, bring to a boil, add plums and cook until tender. Then put the plums in jars, syrup, if liquid, cook a little more and pour the plums cooled down.
Vanillin can be added (to taste).
For 400 g plums - 800 g of sugar, 2 cups of water.

PLUM COMPOTE
For compote, it is better to take unripe fruits. large plums pitted, small ones with pits, prick with a pin, immerse for 3-5 minutes in hot water (85 ° C), so that they do not boil during sterilization.
Banks pour thick sugar syrup, cover with lids, sterilize half-liter jars in boiling water - 10 minutes, liter - 15, three-liter - 25.
You can pasteurize half-liter jars in hot water for 15-20 minutes, liter jars - 25-30 minutes.
Roll them up, put them upside down until they cool.
FOR syrup - for 1 glass of water - half a glass of sugar.

PLUM JAM (1 WAY)
Remove the pits and cook the plums over high heat in a small amount of water, stirring all the time. Let the jam simmer for 5-8 minutes, then add sugar and cook until tender over high heat. In this case, it is necessary to stir continuously and remove the foam all the time. Transfer the finished jam to hot dry glass jars, cover with a towel and let cool.
If the jam is well cooked, a crust will form on its surface.
Banks tightly closed clean parchment paper and tie.
Jam preserves aroma, color, taste and all nutrients fruits.
For 1 kg of plums - 1 glass of water, 1-1.2 kg of sugar.

PLUM JAM (2 WAY)
Wash the plums, remove the stones, put in a deep saucepan and heat over low heat until they become soft (usually this lasts 15-20 minutes). Put the plum mass on large frying pan, add cinnamon and 2 tablespoons of sugar, put in an oven preheated to 150 ° C with the door loosely closed.
Every half an hour, add 2 tablespoons of sugar to the plums.
Put the finished jam into jars and roll up.
1 kg of plums, 200-250 g of sugar, a little cinnamon.

PLUM IN JELLY
Wash the plum, remove the pits (you may not remove it), sprinkle with sugar, lay tightly in one layer on a baking sheet and place in an oven heated to 250 ° C.
Pour the mixture brought to a boil into sterile jars and roll up the lids.
For 1 kg of plums - 300 g of sugar.

JAM FROM PLUMS
Rinse very ripe plums, remove the pits and let them boil in a small amount of water. Rub the mass through a sieve or pass it twice through a meat grinder with a fine grate, then put it in a basin, bring to a boil, after 10 minutes add granulated sugar to taste (very sweet plums can be made into jam without sugar) and, when the sugar dissolves, increase the heat.
Cook jam, stirring all the time. The total cooking time for jam is no more than 40 minutes.
For 1 kg of plums - 1.5 cups of water, sugar to taste.

PLUM MARMALADE
Rinse plums, remove pits. Peel the apples, cut into several pieces, remove the core. Put prepared plums, apples, sugar in layers in a saucepan. Mix the planed zest of half a lemon, a little finely crushed cinnamon, mix, sprinkle with sugar; cook, stirring all the time, until a thick marmalade forms. To determine its readiness, run along the bottom with a spatula.
The product is ready when the mass comes together slowly on the track.
Put the finished marmalade in boxes or drawers on parchment paper.
For 2 kg plums - 1 kg sour apples, 1-1.5 kg of sugar.

MARMELADE FROM STEWED PLUMS
Cover ripe plums without stalks with sugar. The next day, pour them into a wide bowl, pour a mixture of water and vinegar, add a little cloves. Put the plums in the oven, bake over low heat, shaking the fruits all the time so that the top layer does not burn. As soon as the juice thickens and the plums wrinkle, take out the fruits, cool, then put them in jars, pour over the juice, after removing the spices from it.
Tie jars with parchment paper.
Plums prepared according to this method - great dessert for any time of the year.
For 5 kg of plums - 2.5 kg of sugar, 2 cups of water, 1 cup of vinegar.

PLUM ROLL
Peel the plums, sprinkle with sugar, add a small amount of water, put on fire and cook until fully cooked. After boiling, pour the warm mass onto a foil greased with oil and dry.
When the fruit plate becomes elastic and can be easily separated from the foil, it must be rolled up, sprinkled with sugar or nuts.
You can store the roll at room temperature for many years - the roll does not lose its qualities.
For 1 kg of plum - 100 g of sugar.

MUSS FROM MIRABELI
Rinse the ripe mirabelle, remove the seeds, grind with a porcelain pestle, put in a basin, boil for 5 minutes, add sugar with lemon juice and cook over low heat until the mousse becomes dense.
Place hot mousse in jars and sterilize half-liter jars - 30 minutes, liter jars - 50 minutes.

For 1.6 kg of fruit - 400 g of sugar, juice of one lemon.

MIRABEL WITH SUGAR
Prick a fresh, strong mirabelle with a sharp wooden stick in several places, put it in an enamel bowl, pour boiling syrup with lemon juice and, covering it tightly, leave to stand overnight. The next day, drain the syrup, bring to a boil, pour over the berries and boil for 2 minutes.
Then put hot berries with syrup in jars, sterilize half-liter jars - 25 minutes, liter - 30 minutes.
After sterilization, roll up hot jars immediately.
For 1.2 kg - 400 g of sugar, 250 g of water, juice of one lemon.

MIRABEL IN OWN JUICE
Not too much ripe fruits wash mirabelle, cut in half, remove the bones, put tightly in jars, sterilize half-liter jars - 25 minutes, liter - 35 minutes.
After sterilization, roll up hot jars immediately.
Mirabell in own juice used as a filling for pies.

PLUM NATURAL WITH SUGAR
Place pitted plum halves cut-side down tightly in jars. Sprinkle each layer with sugar. Cover the jars with lids, put in a saucepan with hot water.
Sterilize half-liter jars from 15 minutes, liter - 25, three-liter - 35 minutes from the moment the water boils and immediately seal hermetically.
For a half-liter jar - 150-200 g of sugar, for a liter jar - 200-350 g (depending on the acid of the fruit).

PLUM NATURAL WHOLE
Rinse the plums, put tightly in jars, pour hot water. Cover the jars with lids, put in a pot of hot water, sterilize half-liter jars - 15 minutes, liter - 25.
Seal the jars hermetically.

PLUM NATURAL, HALVED
Rinse the plums, cut in half lengthwise, remove the pits, and place tightly in jars.
Cover the jars with lids, put them in a saucepan with hot water, sterilize half-liter jars - 15 minutes, liter jars - 25 from the moment the water boils and immediately seal hermetically.

"CHEESE" PLUM
To make cheese, you need to take a plum that is boiled soft. Wash the plums, remove the pits, sprinkle with a small amount of sugar. When the juice stands out from the plum, put on slow fire and cook until the consistency jam. Finished mass rub through a sieve, add coriander seeds (cilantro), stir and put in a dense clean cloth, give the mass the shape of cheese and put it under oppression for three days.
Get the cheese, grease vegetable oil and roll in coriander seeds (seeds can be ground in a coffee grinder), store in a cool place.
Cheese is wonderful dietary product, promotes the removal of toxins from the body and relaxes the stomach.
For 1 kg of plums - 100 g of sugar.

PLUM JUICE
Ripe plums are lightly crushed, put in an enamel pan, add water and heat slightly to a temperature not exceeding 70 ° C. Then transfer the mass to a bag of canvas and squeeze the juice. Filter the juice through a dense cloth or 3-4 layers of gauze, let it settle, heat in an enamel pan to 95 ° C, but do not boil.
Pour the juice into heated glass jars or bottles and immediately cork, and then cool, turning upside down or laying on one side.
If the plums are very sour, you can add sugar to taste.

PLUM PICKED
Hungarians are good for urinating. Select fruits with dense pulp, without damage and signs of disease, rinse thoroughly. It is best to soak plums in oak barrels or tubs, but it is also possible in enameled, glass or ceramic dishes. For flavor, put mint leaves, cherries, black currants, you can add celery, parsnips and oregano.
Prepare filling with sugar, salt and malt. Malt can be replaced with kvass extract or used instead rye flour; it is desirable to add a little mustard. When urinating plums, part of the sugar can be replaced with honey, increasing its amount by 40 percent, since the sugar content of honey is slightly lower. The product is obtained with very good piquant taste and pleasant honey aroma.
After pouring the drain with a solution, cover the surface of the fruit with a cotton napkin, put a circle and oppression so that there is 4 cm of solution above the circle.
For 6-8 days, keep the barrel with fruits indoors at an air temperature of 18-20 ° C for preliminary fermentation, and then take it out to a cold place. A month later, the plums are ready for use.
They can be used as a side dish for meat and fish dishes.
For 50 kg of plums - 20-25 liters of water, 0.8-1 kg of sugar, 450-500 g of salt, 500 g of malt, 50-70 g of mustard powder.

MIRABEL IN VINEGAR
Wash ripe, strong fruits, chop several times with a sharp wooden stick and put in a jar in layers interspersed with a mixture of sugar and cinnamon. Then pour the berries to the top with a weak solution wine vinegar. Cover the jar with a three-layer wet parchment and tie it, put it in a jar with warm water and boil slowly for 1 hour.
The first 14 days, the jar must be shaken daily so that the berries settle.
Mirabelle prepared in this way is used as a seasoning for meat dishes.
For 1.6 kg of berries - 600 g of sugar, 15 g of crushed cinnamon.

PLUM SAUCE
Wash ripe plums thoroughly, separate from the stones, put in a saucepan, add 20 percent water and cook for 5-10 minutes until the plums are completely boiled. Then rub the mass through a sieve, put in a saucepan, add sugar. Mix thoroughly, boil the mass for 3-5 minutes, pour into prepared jars.
Sterilize half-liter jars - 15 minutes, liter - 20 minutes.
After sterilization, roll up hot jars immediately.
For 900 g of mass - 100 g of sugar.

PLUM AND APPLE SPICE
Wash the ripe plums thoroughly in cold water, remove the pits and place in an enamel pan, add 20 percent water and cook for 10-12 minutes until the plums are completely boiled. Then wipe the whole mass through a colander.
Thoroughly wash sour or sweet-sour apples in cold water, place in an enamel pan, add 20 percent water and boil for 15-20 minutes, depending on the variety, ripeness and size of the apples. Rub the boiled apples through a colander, as a result of which the peel and seeds will separate. Plum and applesauce put in a basin, add sugar and spices and boil all together for 5 minutes, then pour into prepared jars.
Sterilize half-liter jars - 20 minutes, liter - 25 minutes.
After sterilization, roll up hot jars immediately.
3 kg plum puree, 1 kg of apple puree, 1 kg of sugar, 0.5 g of cloves, 1 g of cinnamon, 0.2 g of ginger.

PLUMS PICKLED
Plums are fresh, elastic, without mechanical damage, thoroughly washed in cold water and put in jars. At the same time, prepare the marinade filling by boiling water with sugar and spices for 5-10 minutes, then add acetic acid or vinegar. Mix the marinade thoroughly and strain through 3-4 layers of gauze. The spices remaining after straining are evenly distributed among the jars.
Pour jars with plums with ready-made hot marinade, cover with lids and sterilize half-liter jars - 10 minutes, liter jars - 15, three-liter jars - 25 minutes.
After sterilization, roll up hot jars immediately,
For marinade filling - 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of 80% vinegar essence.

SPICE FROM PLUM
Wash ripe plums thoroughly in cold water and, after removing the pits, put them in an enamel pan, add 20 percent water and boil for 10 minutes. Then wipe the plums through a colander. Put the mashed mass into a saucepan, add sugar and spices, boil everything together for 5 minutes.
After that, pour the plum into prepared jars, sterilize half-liter jars - 20 minutes, liter - 25 minutes.
After sterilization, roll up hot jars immediately.
For 800 g of plum puree - 200 g of sugar, 0.2 g of cinnamon, 0.2 g of cloves, 0.1 g of ginger.

DRIED PLUM
Soaked, washed plums for half a minute in a boiling solution of baking soda (per 1 liter of water - a tablespoon of soda), immediately immerse in cold water and rinse well. After drying the fruits in the air, lay them out in one layer on trays and keep in the sun for 5 days, stirring daily so as not to become moldy. After that, place the trays in the shade, under a canopy, where the plums are dried for another 3-4 days.
You can dry plums in a Russian stove or oven. It will take 12 hours.
Dried plums should be soft and elastic. Store plums in a dry, ventilated place.

Plum jelly is a sweet and sour treat that is easy to make. The addition of various spices and fruits will make the taste of jelly very bright and unusual.

Plum jelly can be prepared in portions.

Ingredients

Pectin 250 grams Water 2 stack Granulated sugar 1 kg Plum 1 kg

Servings: 10
Preparation time: 20 minutes
Cooking time: 40 minutes

There are several recipes for making jelly. Let's take a look at the classic version.

Jelly is prepared according to the following scheme:

Cut the plums into 4 pieces and remove the pits.
Place them in a saucepan, cover with water and place over medium heat. After boiling, reduce the fire and boil the plums for 15 minutes. Be sure to remove the foam.
Add sugar and pectin. Mix thoroughly.
Remove from heat after 5 minutes.
Hot jelly can be poured into jars.

Add various spices to plum jelly to diversify the taste: cloves, cinnamon or turmeric.

plum jelly recipe

Jelly is also prepared on the basis of gelatin, pectin or agar-agar.

For two persons, prepare a dessert according to the following recipe:

plum - 200g;
water - 400 ml;
sugar - 4 tbsp. l.;
gelatin - 2 tbsp. l.

Gelatin can be replaced with pectin.

This jelly includes plum pieces and looks very impressive.

Cut the plums into pieces and remove the pits.
Pour sugar into boiling water and dissolve it.
Add plum slices to the prepared syrup. Boil 5 min.
Strain the juice through a sieve and remove the skin at the same time.
Dissolve the gelatin in the resulting sugar syrup.
Arrange the plum slices in round bowls and fill with the prepared mixture.
Place the containers in the refrigerator.

To remove the jelly from the mold, place the container in hot water for 40 seconds. After that, turn the jelly over on a saucer.

Another way to make plum jelly

An exquisite version of jelly will turn out if you cook it according to the following recipe:

plum - 550 g;
cane sugar - 140 g;
sweet wine - 130 ml;
lemon juice - 2 tablespoons;
gelatin or agar-agar - 1 tbsp. l.;
ground cardamom - 1/2 tsp;
pieces of chocolate;
mint leaves.

To decorate the finished sweets, take white and dark chocolate.

it delicious jelly prepared like this:

Cut the plum into halves and remove the pits. Place in an ovenproof dish.
Sprinkle them with sugar and chopped cardamom.
Bake them in an oven heated to 180 C. The sugar should completely dissolve, and the plums themselves should become soft.
Cool the plum pieces and beat them with a blender.
Pour wine, lemon juice into the resulting puree and put on fire.
As soon as the mass boils, add gelatin or agar-agar.
Pour the jelly into small molds.
After the jelly has hardened, remove it from the mold and place it on a saucer.
Grate the chocolate. Sprinkle them with jelly and garnish with mint leaves.

This jelly will complement a cup of tea.

Simple ingredients and recipe plum jelly allow you to quickly and easily create this delicacy.