Step-by-step instructions for several options for delicious juicy plum jelly for the winter - this set of knowledge will be needed by every family. The recipe does not require a lot of time and effort to prepare it. The main thing is to follow all the recommendations, and in winter there will always be a jar with 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, just drop a few drops of lemon juice into each jar with the product.
• Sour varieties of plums will require the addition of 300 g of granulated sugar more than the norm.
• Refined sugar is not recommended. A plum mixed with such an ingredient will be able to produce juice in the required quantities only after 10 hours.
• You can determine the readiness of the 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 begin to lay out the thick jam in the jars.
• The rolled up jars must be turned over, put on the floor and wrapped in a blanket until the product cools down.

Important! High-quality plum jelly can be used to make pies and rolls, eat "bite" with pancakes and pancakes.

Selection and preparation of drains

The plum should be ripe and juicy. Better to use sweet varieties of fruits, for example, Honey. You will need to add a minimum of sugar to such jelly.

To process and use berries in the preparation of thick jam, it will be necessary to remove the seeds and skin of the fruit. For this, the fruits are poured into a saucepan, dipped in boiling water for 5-10 seconds. Then the berries are dipped into chilled water. After such heat treatment, the skin and bones will easily separate from the pulp.

Peeled fruits are washed under running water and each half is cut into 2 parts. The plum is ready for jam, it remains to choose one of the options for its preparation.

Plum jelly recipes at home

Let's take a closer look at several ways to cook a healthy and tasty product for the whole winter.

A simple recipe for the winter

Even a teenager can independently prepare such a composition. 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.

The work is performed in the following order:

• the 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 has 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 the total weight has dropped by a third, plum juice or sugar is added.
• bring to a boil and lay out the finished product in prepared cans and close them hermetically.

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, add water and cook over medium heat for 20-30 minutes;
• spread the resulting gruel in liter jars 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 put in jars.

Hermetically sealed glass containers are placed under the 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;
• cloves - a few buds;
• dry wine - 150-175 ml.

The work is simple:

1. Chop the cut plum with a knife or in a meat grinder and put the gruel in a saucepan.
2. Pour water, add spices and sugar and, stirring constantly, cook over low heat for 10 minutes.
3. Filter the mass through cheesecloth and add wine diluted with water to the juice for every 500 ml of jelly.
4. Take a little mass, put it in a separate bowl and add gelatin. After the sheets are swollen, put the saucepan in a water bath and bring the mixture until the gelatin is completely dissolved.
5. Add gelatin to the juice and distribute the finished product to the jars.

Advice! Wine and spices may not be used, 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 thickness to the state of marmalade. Prepare:

• prepared plum - 500 g;
• sugar - 100 g;
• pectin - 25 g.

Cooking process:

1. The plum is passed through a meat grinder or chopped in a blender.
2. Add a little water to the prepared puree and cook over low heat for 5-7 minutes.
3. Filter the juice through a sieve and add sugar and pectin to it.
4. Stir the mixture and put on fire. Cook, stirring constantly, for 5 minutes.
5. Poured into jars and sealed with lids.

With currants

Guests will love this dessert. Bright color and pleasant, interesting taste - for these reasons, it is recommended to prepare 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.

• separate the currant berries from the twigs, washed under running water;
• add currants and plums to the pan;
• pour sugar into a saucepan, 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 low heat, stirring, cook for another 10-15 minutes;
• remove the pan from the heat;
• finely chop mint leaves;
• add mint and pectin to the slightly cooled mass, bring to a boil and cook over low heat for 5-7 minutes.

Hot, thick jelly is laid out in jars and hermetically sealed.

Storage

No special conditions are required to preserve plum jelly. It can be lowered into a cellar or basement, or placed on a shelf in a closet. The main condition for long-term storage is the absence of sunlight. Such products of a housewife last for a long period, but it is better to eat them within 18 months.

Conclusion

Having prepared a tasty, thick plum jelly for the winter, you can provide your family with a healthy, fortified product. Jelly or homemade marmalade can be added to the preparation of various pies, cakes and rolls. Children will be happy to dip pancakes and pancakes in a fragrant, thick mass with a pleasant taste.

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 will not take much time to cook, and in the cold season it will be an excellent addition to tea drinking. But so that the plum jelly does not become sugared and the lids do not swell, it is imperative to add a few drops of fresh lemon juice to the jar.

We choose honey, ripe and juicy plums. Unripe, with signs of rotting or overripe will not work, 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 process of isolation, and therefore cooking. If you need to prepare more jelly, you can increase the amount of products in accordance with the proportions.

Ingredients:

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

Preparation:

1. Pour water into the basin and put the plum into it. We wash thoroughly from dust and dirt. If the fruit is wormy, add a little salt and let it sit for 10 minutes so that all the debris and unwanted plum dwellers float to the surface.
2. We transfer the fruits to a saucepan and pour boiling water for 5 minutes, and then put them in cold water. This will help you peel off the skin quickly and effectively. Then we take out the seeds from the plum. To do this, cut each fruit in half.
3. Sprinkle the fruit with ½ part of the sugar and leave to infuse until they let the juice flow. It should cover the plums completely. To make the process go faster, we leave the basin in a warm place and gently stir periodically.
4. Drain the resulting juice and add a glass of boiled water. We put the container on low heat, and stirring constantly with a wooden spatula, we boil 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 gruel and bring to a boil, stirring thoroughly.
8. Pour the finished product into hot cans, 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 for storing the rolls.

It is important to cover 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 start to spread, then the jelly is ready.

Plum is yellow and is often called honey. If this type 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 proportion of sugar to plum almost 1: 1. Then the finished delicacy will turn out to be sweet and aromatic.

Ingredients:

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

Preparation:

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 to let the fruit juice.
3. Add sugar and cook, stirring regularly until all crystals are dissolved. Do not forget to remove the foam that forms on the surface.
4. Pass the mass through a sieve to separate the juice from the pulp. Pour gelatin with it and leave it to swell according to the recipe. Then we put it in a water bath and warm it up until the lumps are completely dissolved. We often interfere so that the mixture from juice and the gelatin turned out to be 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.

The finished jelly can be stored for 16 to 18 months in a cool place. This could be a pantry or a 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 plum jelly by adding aromatic 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, you need to put them in a gauze bag and lower them into a container to drain during cooking, and then remove.

Ingredients:

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

Preparation:

1. We peel the fruit of seeds, cores, peels. Chop randomly into pieces and put in a saucepan. Fill with water and bring to a boil over moderate heat.
2. Then set the stove switch to a minimum and cook apples with 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 fruits, 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 cups of liquid. If it turns out less, add water.
4. Add pectin, sugar and butter to the juice. Cook over medium heat for 1-2 minutes. Mix with pulp and pour into jars.

If you have concerns about the lids swelling, you can add a few drops of lemon juice to the jelly before closing 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 opening the jar - 2 months. In this case, it is better to leave it in the refrigerator so as not to deteriorate. Plum jelly can be used for baking rolls, simple cakes, as well as served with pancakes, cheesecakes and pancakes.