Prune jelly recipe for the winter. Plum jelly - a step-by-step recipe for cooking for the winter at home

Autumn is approaching, the sweet fruity summer is almost behind, but now there are a lot of various plums in the gardens. Fragrant pitted plum jelly will please you with a magical taste. A simple recipe for the winter will help any hostess prepare a healthy dessert. Pleasant, slightly sour taste of plum is best suited for filling pies, croissants, buns.

A few years ago, I made my first plum jelly, and I really liked it. Delicate puree-like consistency of jelly easily falls on a sandwich, looks beautiful in a small bowl and goes well with tea or coffee. And how appetizing it looks if you put it in a small slide on white ice cream or add it to your morning oatmeal.

The variety of plums for making jelly does not matter much - choose the one that you know the taste of and love more. I prefer the autumn oblong "eel" with its sour taste and rich maroon color of the finished jelly. Put sugar to taste. I can only name an approximate proportion: for a kilogram of pitted plums, a kilogram of sugar. Adjust the desired consistency of food and taste according to your taste preferences.

Ingredients:

• ripe plum,
• finely crystalline refined sugar.

How to make plum jelly for the winter

Wash the fruit and place in a colander. Leave for 10-15 minutes to glass the water. Pick out the damaged ones. Plums should be of the same degree of maturity. To remove the pits, cut the plums in half or quarters.

Put in a convenient container, you can use a saucepan, and grind with an immersion blender. If you have a kitchen machine or an electric meat grinder, the grinding consistency will be good.

Add the right amount of sugar and mix the mass.

After that, put a heat-resistant container on a medium-intensity fire. Once the brew starts bubbling, set the heat to low and simmer until it thickens. If you want to cook jelly very quickly, then stock up on “jelly” or jam thickener at the rate of 1 sachet per kilogram of berries and the same amount of sugar. There are the same thickeners based on agar-agar. Jelly acquires the desired density in 5-10 minutes after the start of boiling and perfectly retains the original color and natural taste of fruits.

Arrange the finished dish hot in sterilized jars and roll up.

The lids must also be held in boiling water for 4-5 minutes. Enjoy!

From plums, not only compotes, jams or jams are prepared, but also jelly. This is a delicious fragrant dessert that is loved by both children and adults. There are many plum jelly recipes for the winter. Consider some interesting recipes.

Classic plum jelly recipe for the winter

Sweet and sour dessert is prepared easily and quickly, and if you add a variety of spices, fruits and berries, the taste is unforgettable. First, let's look at how plum jelly is prepared for the winter according to the recipe.

To prepare this dessert you will need:

Water - 2-3 tbsp.

Plums - 1 kg.

Sugar - 1 kg.

Pectin - 250 g.

If you have all the ingredients, you can start making plum jelly for the winter.

First you need to put the container for sterilization, and in the meantime, do the fruit. Plums are cut into four parts, the bones are removed. Peeled fruits are put in a saucepan, filled with water, put on a slow fire to boil. Plums must be constantly stirred so that they do not burn to the bottom of the pan.

When the fruits begin to boil, sugar is added to them, then pectin. Plums should boil for only fifteen minutes. Hot dessert is poured into sterile jars, tightly rolled up. Classic pitted plum jelly is ready for the winter.

From plums and currants

There is another jelly recipe, which includes not only plums, but also currants. Such a dessert is ideal for the festive table, as it has a rich bright color and an unforgettable taste.

To make jelly from plums and currants, you need the following ingredients:

plum - 0.5 kg;

currant - 0.5 kg;

water - 2-3 tbsp;

pectin - 250 g;

mint - 3-4 leaves;

sugar - 1 kg.

Cooking process

1. The plum should be sorted out, washed, pitted and cut into 4 parts. Separate the currants from the twigs, rinse thoroughly under running water. Mint is very finely crushed with a knife.
2. Fruits and berries must be put in one container and covered with sugar so that juice appears. Then put the fruits and berries on the fire, and cook slowly for 15 minutes. Then remove the container with plums and currants from the heat until cool.
3. Four hours later, again, fruits with berries must be put on fire, add water according to the recipe, cook for 10 minutes. After the time has elapsed, remove from heat again, set to cool.
4. When the fruits with berries become warm, they need to be put on fire again, mix thoroughly. After boiling the mass, add pectin and mint, boil for 5 minutes, roll the still hot mass into sterile jars.

It turns out delicious and tender jelly from plums and currants for the winter.

Add spices and gelatin

This plum jelly recipe is easy to prepare, but additional spices are added for an exquisite taste and aroma. To make jelly you will need products:

• plums - 1 kg,
• water - 2-3 tbsp.,
• sugar - 700 g,
• gelatin - 1 tbsp. l.,
• cardamom - 0.5 tsp,
• mint - 4-5 leaves.

Plums need to be cut into 2 or 4 parts, remove the seeds from them, place on a deep baking sheet for boiling.

Then sprinkle fruit with sugar and sprinkle with cardamom. Place a baking sheet with plums in an oven heated to 180 degrees. Bake them until the sugar dissolves. Remove from oven and let cool slightly. WITH Beat the plum mass with a blender until a puree state.

Add water to the resulting puree and put on a slow fire. After boiling the mass, add gelatin, mix thoroughly, transfer to sterile jars. Roll up the lid and that's it, the jelly for the winter is ready.

Cooking features

Before preparing a dessert, it is necessary to choose the right ingredients, since the quality and taste of the dish depends on the products. To get a jelly of the right consistency, it is best to take plums of hard sweet and sour varieties.

Instead of gelatin, you can add agar-agar, which acts much faster than gelatin, the dessert will turn out to be a more correct consistency.

If, nevertheless, a sweet variety of plums is chosen, then you can add juice from one lemon or citric acid.

Jelly is best cooked in a deep bowl with a thick bottom so that the plums do not burn during cooking, otherwise the taste of the dessert will deteriorate.

For a variety of tastes, you can add other fruits or berries, but only those that have a lot of pectin. For example, pear, quince, gooseberries, apples. If you want to add raspberries, strawberries, blackberries to the dessert, then you need to put more pectin or gelatin. Otherwise, the jelly will not get the desired consistency.

If the plum variety is not very juicy, then more water will be required: very little juice will come out of the fruit, and the mass may burn.

During cooking, you can add a little wine or cognac to the hot mass, you get a very tasty jelly with a unique taste and aroma. However, such a dessert is not advised to give to children.

If the plum mass remains liquid for a long time, you need to reduce the heat and continue to boil, the jelly should be thick. If this still does not help, then you can add a little more pectin. Also, the density can be obtained with the help of breadcrumbs.

To get a transparent dessert, you need to use unripe varieties of white plums and boil them until the mass stops foaming.

Plum jelly for the winter can be prepared in various variations, based on the recipe that you liked the most. The main thing is that the dessert does not take much time to cook, and in the cold season it will be a great addition to tea drinking. But, so that the plum jelly does not sugar and the lids do not swell, it is imperative to add a few drops of fresh lemon juice to the jar.

Plum choose honey, ripe and juicy. Underripe, rotting, or overripe will not work, as it will spoil the taste of the jelly.

It is best to use ordinary granulated sugar, but not refined sugar, because it slows down the isolation process, and hence cooking. If you need to prepare more jelly, you can increase the amount of products in proportion.

Ingredients:

• 1 kg plums;
• 1 kg of granulated sugar;
• 200 ml of water.

Cooking:

1. Pour water into the basin and put the plum in it. Rinse thoroughly to remove dust and dirt. If the fruit is wormy, add a little salt and leave for 10 minutes so that all debris and unwanted “plum inhabitants” float to the surface.
2. We shift the fruits into a saucepan and pour boiling water for 5 minutes, and then lower them into cold water. This will help to quickly and effectively remove the peel. Then we take out the seeds from the plum. To do this, cut each fruit in half.
3. Pour the fruits with ½ part of the sugar and leave to infuse until they release the juice. It should cover the plums completely. To make the process go faster, leave the basin in a warm place and gently mix occasionally.
4. Drain the resulting juice and add a glass of boiled water. We put the container on a slow fire, and constantly stirring with a wooden spatula, boil the plum until it softens.
5. Pass through a sieve or grind with a blender.
6. Add the remaining sugar to the puree and cook over low heat for 20-30 minutes, until the mass increases in volume by 2-3 times. We remove all the foam that forms on the surface, otherwise the jelly will not work.
7. Pour the juice into the plum gruel and bring to a boil, mixing thoroughly.
8. Pour the finished product into jars hot, close, turn upside down and wrap. We leave it for 10 hours until it cools completely and only then we put it in the basement to store the seamings.

It is important to close only the finished jelly. To test it for readiness, you can drop it on a saucer and wait 2 minutes. If the mass does not begin to spread, then the jelly is ready.

Plums are yellow and are often called honey plums. If this variety of fruit is used in the recipe, then less sugar is required.

Blue fruits are more acidic, so when cooking jelly, you need to keep the proportions of sugar to plum almost 1: 1. Then the finished delicacy will turn out sweet and fragrant.

Ingredients:

• 1.5 kg plums;
• 1 kg white sugar;
• 3 tbsp gelatin;
• 300 ml of water.

Cooking:

1. We clean the plum from the peel and seeds, as in the first recipe. We put it in an enamel bowl and fill it with water.
2. Bring to a boil over low heat so that the fruits release the juice.
3. Add sugar and cook, stirring regularly until all the crystals are dissolved. Do not forget to remove the foam that forms on the surface.
4. We pass the mass through a sieve to separate the juice from the pulp. Fill them with gelatin and leave to swell according to the recipe. Then put in a water bath and heat until the lumps are completely dissolved. Stir often so that the mixture from juice and gelatin turned out homogeneous.
5. Pour the resulting mass into the plum gruel and mix. Pour into jars and close, turn upside down, wrap. Leave to cool for 8 hours at room temperature.

Ready jelly can be stored for 16 to 18 months in a cool room. It could be a pantry or cellar. Over time, the plum begins to sugar and the jelly turns out to be dense and very thick. Therefore, it is recommended to use it in the first year of storage.

If you are tired of the usual options for blanks, you can add variety to the plum jelly by adding fragrant apples.

Some housewives do not stop there and add their favorite spices of cinnamon, cloves, nutmeg to the delicacy, making it more spicy. To do this, put them in a gauze bag and lower them into a container to drain during cooking, and then remove them.

Ingredients:

• plum - 800 g;
• apples (any) - 1 kg;
• butter - ½ part tsp;
• beet sugar - 1 kg;
• pectin - 2 tablespoons;
• filtered water - 600 ml.

Cooking:

1. We clean the fruits from the seeds, core, peel. Randomly cut into pieces and put in a saucepan. Pour in water and bring to a boil over moderate heat.
2. Then we set the stove switch to a minimum and cook apples with plums for another 10 minutes, covering the pan with a lid. At the same time, every three minutes you need to remove the foam and mix the fruits, kneading them with a spoon.
3. We filter the hot mixture through cheesecloth or a sieve to separate the pulp and juice. The output should be 5 glasses of liquid. If it's less, add water.
4. Add pectin, sugar and oil to the juice. Cook over moderate heat for 1-2 minutes. Mix with pulp and pour into jars.

If you are concerned about the lids bulging, you can add a few drops of lemon juice to the jelly before closing it in jars. It should be borne in mind that citrus fruits have a special aroma that can kill the taste of plums and apples.

You can store a delicacy in the pantry for up to 18 months in a closed version, and after opening a jar - 2 months. It is better to leave it in the refrigerator so that it does not deteriorate. Plum jelly can be used when baking rolls, simple cakes, and also served with pancakes, cheesecakes and pancakes.

Servings: Cooking time:

What an abundance of fruit in autumn! We eat plenty of persimmon, because it is so unusually tasty and healthy, we enjoy quince, which can not only be eaten in its usual form, baked with honey, added to pastries, but even cooked with meat dishes. The heroine of our article ─ plum ─ not only has a divine taste, texture and aroma, but also contains many vital substances.

Plum jelly is definitely worth making. The recipe is not at all difficult to execute, and the result will delight you and your loved ones in the cold season.

Pectins and fiber help the proper functioning of the stomach and intestines. Thanks to this, you will feel cheerful, the immune system will cope with its task even better, and the skin will respond with cleanliness, elasticity and blush. The minerals in the plum will provide significant support to the heart, blood vessels and eyes.

Alas, the time of abundance is replaced by almost complete scarcity. This is an inevitable process that we have no control over. But we can prepare for it by making delicious vitamin reserves for the winter in advance! If you do not want to declare a vitamin and mineral hunger strike to your body in winter, but, on the contrary, want to support it, then prepare plum jelly for the winter using the recipe below. At your disposal will be not only a delicious dessert, but also a real medicine!

Ingredients you need for cooking:

• Plums: 1 kg;
• Sugar: 1 kg (prefer brown sugar if possible)
• Pectin: 200-300 g;
• Lemon juice: 100-150 ml (to taste).

Please note that the amount of sugar can be adjusted based on personal preference and the sweetness of the plums. Add less sugar at once: this way you will avoid cloying. It will not be superfluous to use some spices to improve the taste and aroma, as well as additional benefits. It can be cinnamon, ginger, turmeric or cloves.

Let's start cooking!

This recipe will help you make delicious jelly very quickly.

2. Go through the fruits, then cut them into two or four times. All bones must be removed.

3. Put everything in a saucepan, fill with water and put on fire until boiling. Lower the heat and simmer the plums for 10-15 minutes. Add pectin and sugar, mix.

4. Cook for a couple more minutes ─ and remove from heat. Be sure to stir all this time and then remove the foam, for example, with a slotted spoon.

5. This recipe does not involve cooling the aromatic mass, so you can immediately pour it into clean containers in which the jelly will be stored. You can try your creation immediately after cooling.

Conclusion

As you can see from this article, preparing a very tasty and healthy plum dessert can be quick and easy. Be sure to try this recipe in action: it will make any winter day more pleasant, joyful and warm.

Plums are an excellent base 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 leaving it 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 to room temperature. It is not permissible to cool the plum-gelatin mass in the freezer, as the gelatin crystallizes in this case. 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 take the mold out of the refrigerator and place it in warm water for a minute, and then simply turn it over onto a plate, shaking it 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. Bon appetit!