Jelly from yellow plums for the winter. Jelly jam from blue plums for the winter
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 become great addition to tea. 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 water to the jar. lemon juice.
Plum choose honey, ripe and juicy. Underripe, rotting, or overripe will not work, as it will spoil taste qualities 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:
- 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.
- 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.
- 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.
- Drain the resulting juice and add a glass boiled water. Put the container on slow fire, and constantly stirring with a wooden spatula, boil the plum until it softens.
- Pass through a sieve or grind with a blender.
- 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.
- Pour the juice into the plum gruel and bring to a boil, mixing thoroughly.
- 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 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 ready-made treat it will be sweet and flavorful.
Ingredients:
- 1.5 kg plums;
- 1 kg white sugar;
- 3 tbsp gelatin;
- 300 ml of water.
Cooking:
- We clean the plum from the peel and seeds, as in the first recipe. We fold into enamelware and fill with water.
- Bring to a boil over low heat so that the fruits release the juice.
- Add sugar and cook, stirring regularly until all the crystals are dissolved. Do not forget to remove the foam that forms on the surface.
- 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 we put on water bath and heat until the lumps are completely dissolved. Stir often so that the mixture from juice and gelatin turned out homogeneous.
- 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 regular options tired of blanks, you can add variety to plum jelly by adding fragrant apples.
Some housewives do not stop there and add their favorite spices of cinnamon, cloves, nutmeg 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:
- 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.
- 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.
- We filter hot mix 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.
- 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 treat in the pantry for up to 18 months in closed version, and opening the 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.
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.
Step-by-step instructions for several options for delicious jelly from juicy plum for the winter - every family will need this set of knowledge. The recipe does not require much time and effort to prepare it. The main thing is to follow all the recommendations, and in winter there will always be a jar of beautiful and fragrant thick jam on the table.
This product has its own subtleties in cooking:
- The jelly may start to sugar. To avoid this, it is enough to drop a few drops of lemon juice into each jar with the product.
- Sour plum varieties will require addition per 300 g granulated sugar more than the norm.
- Refined is not recommended. A plum mixed with such an ingredient will be able to give juice in required quantities only after 10 hours.
- You can determine the readiness of jelly in a simple way. Put a spoonful of jam on a chilled plate. If the slide does not spread over the plate, you can start laying out thick jam by banks.
- Rolled up jars must be turned over, put on the floor and wrapped in a blanket until the product cools.
Important! High-quality plum jelly can be used to make pies and rolls, eat "bite" with pancakes and pancakes.
Selection and preparation of plums
The plum should be ripe and juicy. It is better to use sweet varieties of fruits, for example, Honey. In such jelly, you will need to add a minimum of sugar.
For processing and using berries in cooking jam you will need to remove the seeds and skin of the fruit. To do this, the fruits are poured into a saucepan, dipped in boiling water for 5-10 seconds. Then the berries are lowered into chilled water. After such heat treatment the skin and bones will easily separate from the pulp.
The peeled fruits are washed running water and cut each half into 2 pieces. The plum is ready to make jam, it remains to choose one of the options for its preparation.
Plum jelly recipes at home
Let's analyze in detail several ways to cook healthy and delicious product for the whole winter.
Easy winter recipe
Even a teenager can prepare such a composition on his own. You will need to prepare:
- yellow honey plum;
- granulated sugar - 500 g;
- plum juice - 1 liter or you will need to add another 600 g of sugar.
Work is performed in the following order:
- prepared plum is poured with water at the rate of 200 ml per 1 kg of fruit;
- put the pan on the stove and boil the fruit over low heat, stirring constantly;
- the berry softened and began to divide into fibers, rub the mass through a sieve;
- a full portion of sugar is poured into the resulting puree and boiled for at least 20-30 minutes, bringing the mass to normal density;
- When total weight decrease by a third, add plum juice or sugar.
- bring to a boil and spread finished product on prepared jars and hermetically close them.
Seedless
This recipe is prepared according to a certain scheme:
- the finished plum is passed through a meat grinder or rubbed through a fine sieve, water is added and boiled over medium heat for 20-30 minutes;
- lay out the resulting slurry liter cans into a container and add 1 kg of granulated sugar to each;
- put the pan on the stove and over medium heat, stirring constantly, bring the mass to a boil;
- over low heat, stirring, bring the marmalade to the required density and lay out in jars.
Hermetically sealed glass containers are placed under a blanket.
with gelatin
For cooking you will need:
- plum - 500 g;
- sheets of gelatin prepared in advance - 5 pcs. cinnamon - 2 sticks;
- granulated sugar - 50-60 g;
- purified water - 1 glass;
- carnation - a few buds;
- dry wine - 150-175 ml.
The job is simple:
- Grind the chopped plum with a knife or in a meat grinder and put the gruel in a saucepan.
- Pour water, add spices and sugar and, stirring constantly, cook over low heat for 10 minutes.
- Filter the mass through gauze and add wine diluted with water to the juice for every 500 ml of jelly.
- A little mass is taken, laid out in a separate bowl and gelatin is added. After the sheets swell, put the saucepan in a water bath and bring the mixture until the gelatin is completely dissolved.
- Gelatin is added to the juice and the finished product is distributed among the jars.
Advice! Wine and spices can be omitted, but with them the jelly becomes with an exquisite taste.
With pectin
This recipe allows you to reduce the amount of sugar and bring the density to the state of marmalade. Cooking:
- prepared plum - 500 g;
- sugar - 100 g;
- pectin - 25 g.
Cooking process:
- The plum is passed through a meat grinder or crushed in a blender.
- A little water is added to the prepared puree and simmered for 5-7 minutes.
- Strain the juice through a sieve and add sugar and pectin to it.
- Stir the mixture and put on fire. Cook, stirring constantly, 5 minutes.
- Pour into jars and seal tightly with lids.
with currant
Guests will love this dessert. Bright color and nice interesting taste- for these reasons, it is recommended to cook jelly according to this recipe. You will need:
- plum and currant - 500 g of each berry;
- purified water - 400-600 ml;
- pectin - 250 g;
- peppermint - 3-5 leaves to taste;
- granulated sugar - 1 kg.
- currant berries are separated from the twigs, washed under running water;
- add currants and plums to the pan;
- pour sugar into the pan, mix thoroughly;
- the berry let the juice go, put the pan on low heat and cook for 15-20 minutes;
- remove the mixture from the heat and leave to cool completely;
- put the cooled jam on a slow fire, stirring, cook for another 10-15 minutes;
- remove the pan from the fire;
- finely chopped mint leaves;
- mint and pectin are added to the slightly cooled mass, brought to a boil and boiled over low heat for 5-7 minutes.
hotter thick jelly put into jars and sealed tightly.
Storage
To save plum jelly not required to create special conditions. It can be lowered into the cellar or basement, or put on a shelf in the pantry. Main condition long-term storage- absence sunlight. Such products housewife it lasts for a long time, but it is better to eat it within 18 months.
Conclusion
By preparing a delicious, thick plum jelly for the winter, you can provide your family with useful, fortified product. Jelly or homemade marmalade can be added while cooking various pies, cakes and rolls. Children will be happy to dip pancakes and pancakes into a fragrant, thick mass with a pleasant taste.
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 usual form, bake with honey, add to pastries, but even cook with meat dishes. The heroine of our article ─ plum ─ has not only 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! 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 delicious dessert but real medicine!
Ingredients you need for cooking:
- Plums: 1 kg;
- Sugar: 1 kg (prefer if possible) brown sugar);
- Pectin: 200-300 g;
- Lemon juice: 100-150 ml (to taste).
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, cook a very tasty and healthy plum dessert can be done quickly and easily. Be sure to try this recipe in action: it will make any winter day more pleasant, joyful and warm. 
From plums, not only compotes, jams or jams are prepared, but also jelly. It's delicious fragrant dessert 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 poured into sterile jars, tightly rolled up. classic jelly pitted plum for the winter is ready.
From plums and currants
There is another jelly recipe, which includes not only plums, but also currants. This dessert is perfect for festive table, since it has a saturated bright color and 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
- 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.
- 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.
- 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.
- When the fruits with berries have become warm, they again need to be put on fire, 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 for exquisite taste and flavor, additional spices are added. 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 you need more water: 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, it will turn out very delicious jelly With 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 transparent dessert, it is necessary to use unripe varieties of white plums and boil them until the mass stops foaming.
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