The preparation of jelly can eventually give not only a tasty and easy dessert, but also an original homemade billet that will stay side by side with jams and jams throughout the winter. In the recipes, we decided to figure out how to make jelly from the plum.
Jam-jelly from plum
Ingredients:
- plums - 2,5 kg;
- water - 1 1/2 items;
- pectin - 50 g;
- butter - 1/2 tsp;
- sugar - 6 1/2 tbsp.
Preparation
If you want to prepare jelly from plums for the winter, then wash it beforehand, dry it and sterilize it on a pair of jars so that they are ready at the same time as the jam. Together with the banks, the lids are sterilized.
Plums are cleaned from the bones and, together with the skin, we pass through a meat grinder to get a thick plum puree. Transfer the mashed potatoes into an enamel saucepan, add water and bring it to the boil, then reduce the heat and cook jelly for 10 minutes on low heat, stirring constantly. Cooking will help to release pectin from the plum peel, which will act as a natural jelly thickener.
Another deep saucepan is covered with three layers of gauze and filter the fruit mass through it. As a result, you should get about 5 1/2 glasses of thick plum juice. Since now the concentration of the pekin in the juice is not enough to turn it into jelly, we add the purchased pectin, carefully kneading it. If you put jam on the stove now. then it will quickly start to foam, to avoid this it is enough to put a piece of butter in a saucepan. Cook jelly with a constant boil, add sugar and remove the pan from the fire a minute later. We pour out the jelly from the sinks on the prepared jars, roll them up and leave them to cool in the warmth before being placed for storage.
Jelly from plums and apples
Ingredients:
- apples - 1 kg;
- plums - 750 g;
- water - 3 items;
- butter - 1/2 tsp;
- sugar - 7 1/2 items;
- pectin - 60 g.
Preparation
Peeled from the peel and cores apples, along with pieces of plums without pits, we put in a pan and fill it with water. Put the pan on the fire, bring it to the boil, and then reduce the heat, cover the pan with a lid and cook the fruit for about 10 minutes, kneading apples and plums with a press during cooking.
The resulting mass is filtered through 3 layers of gauze. We measure 5 glasses of juice obtained (you can add water, if not enough) and return them to the fire. Mix the juice with sugar, add oil and pectin. Cook the juice on medium heat with a constant boil for about a minute, and then pour the jelly on sterile jars and roll.
Jelly from plum with gelatin
Ingredients:
- plums - 500 g;
- sugar - 50 g;
- water - 200 ml;
- Riesling - 175 ml;
- cinnamon - 2 sticks;
- cloves - 2 buds;
- gelatin - 5 leaves.
Preparation
We cut the plums in half, extract the bones, and then finely chop the flesh of the fruits and lay it in an enamel saucepan. Pour the plums with water, add sugar, cinnamon, cloves and cook for about 10 minutes or until the fruits dissolve. After, filter the mass through several layers of gauze, to eventually get about 5 glasses of juice. We raise the Riesling water so that the liquid is about 500 ml.
If you want to cook plum jelly for the winter, then pre-sterilize the jars for a couple, in a microwave or in the oven. By the way, spices in this recipe do not need to be added, just so jelly will get much more flavorful.