Simple recipes for making pitted plum jelly for the winter

Plums are a delicious berry, loved fresh by both adults and children. It's a shame they can't be enjoyed year-round. With some advance preparation, they can be quickly and easily preserved: jam, jelly, preserves, or frozen. Plum jelly is a sweet, slightly tart treat for the winter.

By adding additional ingredients, you can achieve a bright and unusual taste.

Features of making plum jelly

The main secrets of making jelly that you need to keep in mind when preparing:

1. If you add a few drops of lemon juice to the jelly, the jelly will not crystallize.
2. There are two types of plums: blue and yellow. Blue ones are more tart and require more sugar for cooking.
3. For this preparation, use regular granulated sugar. The plums will quickly release their juice and be ready for further cooking.
4. You can check the jelly's readiness by dropping a drop on a plate. If it doesn't spread, the jelly is ready and can be sealed.
5. The jars and lids must be sterilized. Seal tightly and turn upside down. Wrap in a warm blanket and let cool.

The preparations are used as a separate dish, as well as for preparing desserts and baked goods.

Selecting and preparing plums

To make jelly, choose ripe, juicy plums. Sweet varieties are a great option, as they require only a small amount of sugar.

Sort the plums and remove any rotten ones. Rinse under running water. If you need to peel the plums, soak them briefly in boiling water, then in cold water. This will remove the skins very quickly. Remove the pits and chop.

Recipes for making plum jelly at home

There are many methods for preparing food for the winter.

A simple recipe for the winter

Even a novice cook can prepare this recipe.

List of products:

• berries – 1 kilogram;
• sugar – 1 kilogram;
• plum juice – 1 liter.
• water – 1 glass.

Method of preparation:

• Wash the berries and remove the seeds. Remove the skins by scalding them in boiling water.
• Place in a stainless steel container, add water and put on fire.
• Once the mixture boils, cook, stirring, until the berries are soft.
• Grind using a sieve or use a blender.

• Add sugar and simmer for half an hour. The plum puree should thicken.
• After this, add the juice and boil again.
• Place the jelly into pre-sterilized jars and cover with lids.
• Seal and wrap tightly.
• After cooling completely, put away for storage.

Seedless

The jelly is very easy to prepare and tastes like marmalade.

Products:

• plums – 2.5 kilograms;
• sugar – 2 kilograms.

Preparation:

• Wash the plums, remove the pits and peel them.
• Grind; the easiest way is to use a meat grinder.
• Add a little water and simmer for 40 minutes.

• Add sugar at the rate of 1 kilogram per liter of finished mass.
• Place back on the stove and bring to a boil. Cook until done, which can be checked by dropping the mixture.
• To obtain a thinner jelly, reduce the boiling time. For a thick, marmalade-like consistency, simmer until the excess liquid is removed.
• Place into pre-prepared jars and roll up.

With gelatin

Jelly can be prepared using gelatin, pectin or agar-agar.

Ingredients:

• berries – 1.5 kilograms;
• sugar – 1 kilogram;
• gelatin.

Preparation:

• Prepare the berry pulp.
• Place in a stainless steel container, add water and bring to a boil.
• Add the full amount of sugar and cook for a while longer.

• Strain the mixture through a sieve.
• Cool the juice to lukewarm, pour it into a mug, and add the gelatin. Let it sit for a while to soften.
• Place in a water bath and, stirring constantly, wait until the gelatin is completely dissolved.
• Pour the juice with gelatin into the rest of the hot mixture and mix thoroughly.
• Pour into jars and roll up.

With pectin

Pectin-based jelly is prepared similarly to the previous recipe. However, pectin is added instead of gelatin. Agar-agar can also be used.

With currants

A delicious, richly colored dessert made from plums and blackcurrant. Children love this dessert, especially when paired with pancakes or crepes.

Products:

• plums – 1 kilogram;
• currants – 1 kilogram;
• sugar – 2 kilograms.

Method of preparation:

• Sort the currants, remove the stems and leaves and rinse using a colander.
• Pre-scald the plums with boiling water. Remove the skin and pits.

• Place the berries in a bowl, sprinkle with sugar, and puree using a blender (using the immersion attachment). If you don't have one, use a meat grinder. Add sugar to the mixture.
• Bring the mixture to a boil over heat until the sugar is completely dissolved.
• When the crystals disappear, bring to a boil.
• Set aside and let cool slightly. Then repeat the procedure. Boil a total of three times.
• After this, place into jars and seal tightly.

Storage

Jelly will keep best in airtight glass containers. Another way to preserve jelly is without rolling it up. Place a layer of parchment paper over the neck of the jar, then add a piece of cardboard the same size as the neck. Cover everything again with parchment paper and tie it tightly with twine. To ensure a strong hold, wet the twine with hot water. Once dry, the string will tighten and seal, preventing air from getting in.

Storage conditions: dry, cool and well-ventilated areas.

If all preservation rules are followed, the product can be stored for up to 2 years. Uncooked preparations can be stored under a nylon lid in the refrigerator.