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 the jelly very bright and unusual.

Plum jelly can be prepared in portions.

Ingredients

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

• Number of servings: 10
• Preparation time: 20 minutes
• Cooking time: 40 minutes

There are several recipes for making jelly. We suggest considering the classic version.

The jelly is prepared according to the following scheme:

1. Cut the plums into 4 parts and remove the pits.
2. Place them in a saucepan, cover with water and place over medium heat. After boiling, reduce the heat and simmer the plums for 15 minutes. Be sure to remove the foam.
3. Add sugar and pectin. Mix thoroughly.
4. After 5 minutes, remove from heat.
5. 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.

Prepare dessert for two people 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 pieces of plum and looks very impressive.

1. Cut the plums into pieces and remove the pits.
2. Add sugar to boiling water and dissolve it.
3. Add plum pieces to the prepared syrup. Boil for 5 minutes.
4. Strain the juice through a sieve and remove the skin at the same time.
5. Dissolve gelatin in the resulting sugar syrup.
6. Place the plum pieces in round bowls and fill with the prepared mixture.
7. Place the containers in the refrigerator.

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

Another way to make plum jelly

You can get an exquisite version of jelly if you prepare it according to the following recipe:

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

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

This delicious jelly is prepared like this:

1. Cut the plum into halves and remove the pits. Place in a heatproof bowl.
2. Sprinkle them with sugar and chopped cardamom.
3. Bake them in an oven preheated to 180 C. The sugar should completely dissolve and the plums themselves should become soft.
4. Cool the plum pieces and beat them with a blender.
5. Pour wine, lemon juice into the resulting puree and put on fire.
6. As soon as the mixture boils, add gelatin or agar-agar.
7. Pour the jelly into small molds.
8. After the jelly has hardened, remove it from the mold and place it on a saucer.
9. Grate the chocolate. Sprinkle it over the jelly and garnish it with mint leaves.

This jelly will complement a cup of tea.

Simple ingredients and a recipe for preparing plum jelly make it easy and quick to create this delicacy.

Not only compotes, preserves or jams, but also jellies are prepared from plums. This is a delicious aromatic dessert that is loved by both children and adults. There are many recipes for plum jelly for the winter. Let's look at some interesting recipes.

Classic recipe for plum jelly for the winter

The 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 to prepare plum jelly 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 containers for sterilization, and in the meantime work on the fruit. The plums are cut into four parts and the pits are removed. The peeled fruits are placed in a saucepan, filled with water, and placed on low heat to boil. The plums must be stirred constantly so that they do not burn to the bottom of the pan.

When the fruit begins to boil, sugar is added to it, then pectin. The plums should only boil for fifteen minutes. The hot dessert is poured into sterile jars and sealed tightly. Classic seedless plum jelly is ready for the winter.

From plums and currants

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

To make plum and currant jelly you need the following ingredients:

plum - 0.5 kg;

currants - 0.5 kg;

water - 2-3 tbsp;

pectin - 250 g;

mint - 3-4 leaves;

sugar - 1 kg.

Cooking process

1. The plums should be sorted, washed, pitted and cut into 4 parts. Separate the currants from the branches and rinse thoroughly under running water. Mint is chopped very finely with a knife.
2. Fruits and berries must be placed in one container and covered with sugar to create juice. Then put the fruits and berries on the fire and simmer for 15 minutes. Then remove the container with plums and currants from the heat until it cools.
3. After four hours, the fruits and berries need to be put on the fire again, add water according to the recipe, cook for 10 minutes. After the time has passed, remove from heat again and leave to cool.
4. When the fruits and berries have become warm, they need to be put on the fire again and mixed thoroughly. After the mixture boils, add pectin and mint, boil for 5 minutes, then roll the still hot mixture into sterile jars.

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

Add spices and gelatin

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

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

The plums need to be cut into 2 or 4 parts, remove the seeds from them, and place on a deep baking sheet to boil.

Then cover the fruit with sugar and sprinkle with cardamom. Place the pan with plums in the oven, heated to 180 degrees. Bake them until the sugar dissolves. Remove from the oven and let cool slightly. WITH Beat the plum mixture with a blender until pureed.

Add water to the resulting puree and place on low heat. After the mixture boils, add gelatin, mix thoroughly, and transfer to sterile jars. Roll up the lid and that’s it, the jelly is ready for the winter.

Cooking features

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

Instead of gelatin, you can add agar-agar, which acts much faster than gelatin, and the dessert will have a more correct consistency.

If you still choose a sweet variety of plums, then you can add juice from one lemon or citric acid.

It is best to cook the jelly in a deep bowl with a thick bottom so that the plums do not burn during cooking, otherwise the taste of the dessert will spoil.

To diversify the tastes, you can add other fruits or berries, but only those that contain a lot of pectin. For example, pear, quince, gooseberries, apples. If you want to add raspberries, strawberries, blackberries to dessert, then you need to add 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 needed: 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 will get a very tasty jelly with a unique taste and aroma. However, this dessert is not recommended for children.

If the plum mass remains liquid for a long time, you need to reduce the heat and continue to simmer; the jelly should be thick. If this still doesn’t help, then you can add a little more pectin. Thickness can also be achieved using breadcrumbs.

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

Plums are a delicious berry that both adults and children love fresh. It’s a pity that you can’t enjoy it all year round. With preliminary preparation, you can quickly and easily make preparations: jam, jelly, jam or freeze. Plum jelly for the winter is a sweet delicacy with a slight sourness.

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

Features of preparing plum jelly

The main secrets of making jelly that must be taken into account when preparing:

1. If you add a few drops of lemon juice to the jelly, the jelly will not become sugary.
2. There are two types of plums - blue and yellow. Blue ones are more sour and require more sugar to cook.
3. For preparation, you should use ordinary bulk sugar. The plums will quickly yield juice and will be ready for further heat treatment.
4. You can check the readiness of the jelly drop by drop on the plate. If it does not spread, then the jelly is ready and can be closed.
5. Jars and lids must be sterilized. Seal tightly and turn upside down. Cover with a warm blanket and let cool.

The preparations are used as an independent dish, as well as for preparing desserts and baked goods.

Selection and preparation of plums

To make jelly, you need to choose ripe and juicy plums. An excellent option is sweet varieties, because their preparation requires a small amount of sugar.

Sort the plums and remove rotten specimens. Rinse under running water. If you need to remove the skin, then put it in boiling water for a while, and then in cold water. This procedure will allow you to get rid of the skin very quickly. Remove the seeds 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 housewife can prepare this recipe.

Grocery list:

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

Cooking method:

• Wash the berries and remove the seeds. Remove the skin after scalding it in boiling water.
• Place in a stainless container, add water and put on fire.
• As soon as the mixture boils, cook, stirring, until the berries are soft.
• Grind using a sieve, or use a blender.

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

Seedless

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 remove the skin.
• Grind; The easiest way is to use a meat grinder.
• Add a little water and simmer over low heat for 40 minutes.

• Add sugar at the rate of 1 kilogram per liter of finished mass.
• Put it on the stove again and let it boil. Boil until done, which is checked drop by drop.
• To obtain a more liquid jelly, the boiling time must be reduced. To obtain a thick mass reminiscent of marmalade, boil until excess liquid is removed.
• Place in 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 boil.
• Add all the sugar and cook some more.

• Strain the mixture through a sieve.
• Cool the juice until warm, pour into a mug and add gelatin. Give some time for the gelatin to swell.
• Place in a water bath and, stirring constantly, wait until the gelatin is completely dissolved.
• Pour the juice and gelatin into the rest of the hot mixture and mix well.
• Pour into jars and roll up.

With pectin

Jelly using pectin is prepared similarly to the previous recipe. Only instead of gelatin, pectin is added. You can also use agar-agar.

With currants

A tasty and richly colored dessert is made from plums with the addition of black currants. Children love this dessert, especially when served with pancakes or pancakes.

Products:

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

Cooking method:

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

• Place the berries in a container, sprinkle with sugar, and blend everything using a blender (immersion attachment). If there is no such device, grind the berries in a meat grinder. Add sugar to the prepared mass.
• Bring the mixture until the sugar is completely dissolved over the heat.
• When the crystals disappear, boil.
• Set aside and let cool slightly. After this, repeat the procedure. In total, boil three times.
• After this, put into jars and seal tightly.

Storage

The jelly will be best preserved in hermetically sealed glass containers. There is another way to preserve jelly - without seaming. Place a layer of parchment paper on the neck, then place cardboard according to the size of the neck. Cover everything again with parchment paper and tie it well with twine. For a strong grip, wet the twine with hot water. Once dry, the rope will dry out and become taut, preventing air from entering.

Plum jelly for the winter can be prepared in various variations, taking as a basis the recipe that you liked the most. The main thing is that the dessert does not take much time to prepare, and in the cold season it will be an excellent addition to tea drinking. But to prevent the plum jelly from becoming sugary and the lids from swelling, you must add a few drops of fresh lemon juice to the jar.

We choose honey plums, ripe and juicy. Unripe, with signs of rotting or overripe will not be suitable, as it will spoil the taste of the jelly.

It is best to use regular granulated sugar, but not refined sugar, because it slows down the extraction process, and therefore the cooking. If you need to prepare more jelly, you can increase the amount of products while maintaining the proportions.

Ingredients:

• 1 kg plum;
• 1 kg granulated sugar;
• 200 ml water.

Preparation:

1. Pour water into a basin and place a plum in it. Wash thoroughly to remove dust and dirt. If the fruit is wormy, add a little salt and leave for 10 minutes so that all the debris and unwanted “plum inhabitants” float to the surface.
2. We transfer the fruits to a saucepan and pour boiling water for 5 minutes, and then lower them into cold water. This will help you remove the peel quickly and efficiently. Then remove the pits from the plums. To do this, cut each fruit in half.
3. Sprinkle the fruits with ½ part of the sugar and leave to steep until they release juice. It should cover the plums completely. To make the process go faster, leave the basin in a warm place and periodically stir gently.
4. Drain the resulting juice and add a glass of boiled water. Place the container on low heat and, stirring constantly with a wooden spatula, cook the plum until it softens.
5. Grind 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 pulp and bring to a boil, stirring thoroughly.
8. Pour the finished product into hot jars, close, turn upside down and wrap. Leave for 10 hours until it cools completely and only then put it in the basement to store the seams.

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

The plum is yellow and is often called honey plum. If this type of fruit is used in the recipe, then less sugar is required.

Blue fruits are more sour, so when cooking jelly, you need to maintain the proportions of sugar to plums of almost 1:1. Then the finished treat will be sweet and aromatic.

Ingredients:

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

Preparation:

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

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

If you are tired of the usual preparation options, you can add variety to the plum jelly by adding aromatic apples.

Some housewives don’t stop there and add their favorite spices: cinnamon, cloves, and nutmeg, making it more spicy. To do this, you need to put them in a gauze bag and lower them into a container near the drain during cooking, and then take them out.

Ingredients:

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

Preparation:

1. We clean the fruits from seeds, cores, and peels. Cut into pieces as desired and place in a saucepan. Add water and bring to a boil over moderate heat.
2. Then set the stove switch to minimum and cook the apples and plums for another 10 minutes, covering the pan with a lid. In this case, every three minutes you need to remove the foam and mix the fruit, kneading them with a spoon.
3. Strain the hot mixture through cheesecloth or a sieve to separate the pulp and juice. The output should be 5 glasses of liquid. If it turns out less, add water.
4. Add pectin, sugar and butter 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 swelling, you can add a few drops of lemon juice to the jelly before sealing it in the jars. It should be borne in mind that citrus fruits have a special aroma that can overpower the taste of plums and apples.

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

The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don’t need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.

Ingredients

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

Cooking steps

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

Remove the syrup from the heat and immediately add the plum halves to the syrup, leave until 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 plum halves 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 it 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 fill with syrup and the syrup to thicken.

Makes approximately 1 liter of jam.

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