Pitted plum jelly: recipes for the winter - with gelatin and without thickeners

Plum jelly, prepared for the winter, is a favorite treat for those with a sweet tooth. The dessert will not take much time to prepare, but will bring a lot of pleasure. In winter, drink tea, add to cheesecakes, casseroles, cottage cheese, ice cream, pancakes. And if you cook it with gelatin, the consistency of the jelly will resemble thick marmalade. It will decorate cakes, pastries and pies, and will also be appropriate in other baked goods.

To prepare plum jelly, I advise you to take ripe fruits. The variety does not matter; it is equally tasty from any plums - yellow, blue, pink, cherry plum. If you find a sour variety, use it, but add more sugar than indicated in the recipe.

Plum jelly for the winter - a simple seedless recipe

I suggest you start preparing jelly for the winter by mastering the simplest option. Select honeyed, ripe plums, but without signs of spoilage. The dessert will be aromatic and moderately sweet. If you want to sweeten it, taste and increase the amount of sugar during cooking.

Take:

Plums, pureed – 1 kg.
Granulated sugar – 1 kg.

Step by step recipe:

Wash the fruits, dry them, spreading them in an even layer on a paper towel.

Remove the seeds and halve the fruit. If desired, you can cut the slices into small pieces.

Place on the burner and turn the heat to medium. After boiling, reduce the heat. Boil the plums at a gentle simmer for about 30 minutes.

When the fruits are soft enough, turn them into puree using a blender. If you want to cook the perfect jelly, additionally pass the mass through a sieve, rubbing it into a paste.

Weigh the mass, add the required amount of sugar (1:1). Put it back to cook.

Cook over low heat, skimming off the foam as needed. When you think the jelly has reached the desired consistency, check it for doneness.

The longer you boil the mixture, the thicker it becomes as the liquid component evaporates.

Place some jelly on the saucer. If it holds its shape as in the photo and does not flow, you can move on to the next stage.

Pour the treat into pre-sterilized jars. Roll up with iron or screw lids.

Place it upside down and wrap it warmly.

Wait for the workpiece to cool completely. Be sure to check the quality of the seaming. And only then take the jars of plum jelly to a low-temperature room in the basement or pantry.

To prevent plum jelly prepared for the winter from becoming sugary quickly, pour a few drops of lemon juice into the jars.

Ingredients

plum (weight with pit) – 1 kg,
sugar – 0.9 kg.

How to make simple plum jam for the winter using a meat grinder

You can use any plum for jam, whatever is available or whatever you prefer. This will not affect the process of making jam, only the color of the finished product and its consistency. Wash the selected plums and remove the pits. If your plum is ripe and soft, then it will be faster and more convenient to remove the seeds using a stick with a blunt end (a sushi stick or a simple pencil will work perfectly). The pit is removed in the same way as a cherry: insert a stick into the recess where the stem was attached and gently push through the pit. It is extracted quickly and easily from ripe plum pulp.

If your plums are dense, the stick method will not work - the pit in such plums sits quite tightly. Here it is better to use another option for removing the bone. We cut the plum around the groove, touching the pit with a knife.

Then we take the upper half and carefully, like a screw cap, “unscrew” it. If the plum pulp is very dense, you can make several rotational movements left and right before the final twist.

As a result of this simple manipulation, you will get two neat plum halves. Believe me, it’s faster than just trying to remove pits from plums.

Now the plums are ready for chopping. This is where a good old meat grinder will come to the rescue - it will quickly and easily grind the hard plum skin. Blender, unfortunately, cannot handle this.

We twist the plums with a meat grinder. Place the resulting puree into the bowl where the jam will be cooked.

Note: it is better to choose a wide container for cooking jam in order to increase the surface area for moisture evaporation, which, in turn, directly affects the cooking time. A basin or wide saucepan of 5 liters is ideal.

Sprinkle the plum puree with sugar. Stir everything thoroughly so that you get a homogeneous plum mass, and place the container on the stove.

Heat and then boil the jam, stirring the mixture periodically (it is advisable to use a wooden spatula for this) for 35 minutes. First, set the heat on the stove to medium, and when the jam boils, turn it up to maximum. Time is measured from the moment of boiling. During the cooking process, carefully remove the foam. During active boiling, quite a lot of it is formed.

After the specified time, remove the jam from the stove - longer cooking will have an extremely negative effect on the taste of the delicacy. The longer you simmer the jam, the more pronounced the burnt sugar taste will be. You can check readiness like this: put jam in a spoon, pour it onto a plate and use a spoon to divide the resulting blot into two parts. If the parts come together, the jam is not ready. The halves don’t come together - the jam is completely ready.

While the saucepan with jam is on the stove, prepare jars for it. Sterilize the jars and lids and let them dry.

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And fill it with hot jam. Screw on the lids. From the specified amount of ingredients, 800 ml of jam was obtained (2 jars of 300 ml each and one is 2/3 filled).

Hot jam is still liquid, but as it cools it thickens quite a lot. The final consistency of the jam will depend on the type of plum and how long it simmered.

Let the jam cool and store. Thick, fragrant plum jam is perfect as a filling for baked goods. Or it will be a great addition to a cup of hot tea.

Bon appetit!

Plum jelly with gelatin - a recipe for the winter

Thanks to special thickeners, the jelly will be very thick, you can even cut it with a knife. Suitable not only for tea, dessert cubes can be used to decorate cakes and other pastries.

Compound:

Plum – 1.5 kg.
Sugar – 1 kg.
Gelatin – 3 tablespoons.
Water – 300 ml.

How to cook:

Peel the fruit. Let it simmer over low heat. When the slices release juice, add granulated sugar and stir the contents thoroughly.
Continue cooking, periodically skimming off the foam. When the slices have boiled down sufficiently, turn off the stove and cool the mixture slightly.
Grind through a sieve and discard the cake.
Prepare the gelatin by first filling it with water to swell. Then place in a bathhouse and heat, stirring, until the crystals dissolve.
Pour the gelatin syrup into the plum puree and stir quickly.
Pack into glass containers and close. Place on the lid and leave until the next day, covering it warmly. The next day, check the tightness of the screw and store it for winter storage.

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.

To make marmalade, you don’t have to boil it for a long time. It is enough to follow the recommendations indicated in the recipe. In my recipe, I add gelatin to the fruit and I always get seedless plum jelly at home for the winter, which my family loves so much. If you don’t know how to cook such desserts, then my tips will help you prepare the most delicious treat. The plum itself gives the jam a thick consistency, and gelatin turns it into a thick jam. Previously, I couldn’t cook jam and always ended up with some kind of liquid mass. But today I am replenishing my supplies with all kinds of jams, including jams that even hold a spoon. I also like this one. Required Products:

– blue plums (Ugorka type) – 600 grams; – instant gelatin – 15 grams; – granulated sugar – 350 grams; – citric acid – a small pinch; – water – 200 grams.

I wash and sort out the plums. I select only whole fruits without dents. Then I divide the plums into halves, removing all the seeds. I sprinkle the plum halves with gelatin. I pour water over the fruit and stir until the gelatin swells. If you don’t have time to cook, this will help you. I put the plums on the fire, but don’t bring them to a boil. Gelatin should not be boiled. I repeat the heating procedure several times until the plums become softer. Then I add citric acid to make the taste brighter. I fill the plums with granulated sugar and begin the warming procedure again. Again I repeat heating and cooling 2-3 times. The plums should become truly jelly-like. When hot, put the jelly jam into jars and screw on the lids. So that the jelly jam from seedless plums at home for the winter is finally formed, I cover it with a blanket. After cooling, the plum jelly will become viscous and thick.

I would like to draw your attention to this one. This delicacy is in demand in my family. Even if you spread this jam on a piece of fresh bread, you are guaranteed a wonderful breakfast. Bon Appetite!

What an abundance of fruits in autumn! We gorge ourselves on persimmons, because they are so unusually tasty and healthy, we enjoy quince, which can not only be eaten in its usual form, baked with honey, added to baked goods, but even cooked with meat dishes. The heroine of our article, plum, not only has a divine taste, texture and aroma, but also contains many vital substances.

You should definitely make plum jelly. The recipe is not at all difficult to execute, and the result will delight you and your loved ones during the cold season.

Pectins and fiber help the stomach and intestines function properly. Thanks to this, you will feel cheerful, your immune system will cope with its task even better, and your skin will respond with cleanliness, elasticity and blush. The minerals in plums will provide significant support to the heart, blood vessels and eyes.

Alas, the time of abundance is being replaced by almost complete scarcity. This is an inevitable process that we cannot influence. But we can prepare for it by making delicious vitamin reserves for the winter in advance! If you do not want to put your body on a vitamin and mineral fast in winter, but, on the contrary, want to support it, then prepare plum jelly for the winter using the recipe below. You will have at your disposal not only a delicious dessert, but also real medicine!

Jelly from plums and apples for the winter

Both fruits ripen at the same time and live perfectly in one jar. Natural pectin is used to thicken the jelly.

We take:

Apples – 1 kg.
Plum – 800 gr.
Sugar – 1 kg.
Butter – ½ small spoon.
Water – 600 ml.
Pectin – 2 large spoons.

Cook:

Prepare fruit for processing. Peel and seed the apples and remove the pits from the plums.
Chop into pieces of arbitrary size and place in a saucepan.
Let it boil, cook over medium heat for about a quarter of an hour, covering the pan with a lid. Look under the lid, stir the brew while kneading the cut fruit. Skim off any foam that appears.
Turn off the stove and let the mixture cool slightly. Grind through a sieve. You should end up with 5 cups of puree. Add a little water if there is not enough.
Return to the burner, immediately adding pectin, butter, and granulated sugar. Wait for it to boil, simmer over low heat for a couple of minutes.
Spread, twist, cool.

Another preparation option

Do you only have yellow plums at home? Jelly can also be made from this fruit without any problems. How exactly? We'll tell you now.

Ingredients:

Plum - one kilogram; . sugar - 600 g (can be replaced with one liter of plum juice); . sugar - 500 g.

Step-by-step recipe for preparing the preparation:

1. Add water to the prepared fruit (150-200 ml of liquid per 1 kg of plum) and, stirring, cook the resulting mass over moderate heat until the fruit softens. 2. Then you need to grind it through a sieve. 3. Next, you need to add sugar and cook until tender, but no more than twenty minutes. In this case, the mass of the jelly will decrease by about one third. Depending on preference, you can also use it. To do this, you need to strain it, then boil it, while not forgetting to remove the foam. After adding sugar, cook it over high heat until cooked. 4. Having placed the hot jelly into storage jars and sealed them tightly, we send them to a cool room for further storage.

Plum jelly - original recipe with cloves

An unusual preparation that can please even picky eaters. Boiled with gelatin.

Required:

Plums – 0.5 kg.
Cinnamon – 2 sticks.
Gelatin - a large spoon.
Sugar – 60 gr.
Carnation buds – 3-4 pcs.
Dry wine – 150 ml.
Water - a glass.

How to cook:

Prepare the fruit by washing and pitting. Grind into a paste using a meat grinder or blender.
Pour in water, add sugar. Let it cook. Bring to a boil over moderate heat. Then boil the mixture for 10-15 minutes.
Turn off the stove and cool slightly. Pass through a sieve to obtain a clean, skinless puree.
Pour in wine (for every 0.5 liter of puree obtained).
Put some plum puree in a separate bowl and add gelatin crystals. Stir the mixture thoroughly. When the gelatin swells, place the bowl in a bath and heat until the gelatin is completely dissolved.
Pour gelatin into jelly and stir. Place in jars and screw. Keep strictly refrigerated.

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How to make plum jelly with chocolate and cinnamon

An unusual and incredibly tasty delicacy. If you serve it to your guests, you will earn applause and be known as a sophisticated housewife.

You will need:

Pitted plums – 1 kg.
Sugar – 700 gr.
Cinnamon stick per liter jar.
Thickener - sachet.
Dark chocolate – 100 gr.

Preparation:

Rinse the fruits, dry them slightly, divide them into halves, and remove the seeds. Weigh, since the amount of sweetness is calculated based on the net weight of the plums.
Puree with a blender and place the mixture in a saucepan.
Add sugar, turn on the stove. Heat the mixture slowly, stirring frequently to help the sugar granules disperse faster.
When the jelly boils, simmer over low heat for 15 minutes.
Let the mixture cool slightly and wipe it with a sieve.
Boil the plum puree again, add cinnamon and chocolate pieces. Boil for another 5 minutes.
Pour the jelly into sterilized jars. Roll it up, turn it over, wrap it warmly. Leave until the next day. In the morning, check the tightness of the seal and hide it in a cool place.

Recipe No. 1

In order to get plum jelly, first of all, you need to prepare the plums themselves (2 kg), for which you should pick them in your garden or purchase them at the market. Wash the fruits, peel them and cut into small pieces.

Place a container of water on the stove and bring to a boil. Pour granulated sugar (1.2 kg-1.5 kg depending on individual sweet tooth) into the boiling liquid and boil for 3-5 minutes. Strain and set aside the plum pieces.

Gelatin must be diluted in the strained juice. This can be done by dissolving it in cold boiled water and leaving for 30 minutes

It is very important to maintain proportions. So, if you take 20 g of gelatin per 1 liter of water, you will get the so-called “quivering jelly”, and if you dilute 40-60 g of this substance in 1 liter - “dense jelly”, easily cut with a knife

After half an hour, dissolve the swollen gelatin in a water bath. At the same time, it must be constantly stirred until completely dissolved, but in no case should it be brought to a boil, since otherwise it will not thicken.

Add the plum pieces and let cool at room temperature. It is not permissible to cool the plum-gelatin mass in the freezer, since the gelatin in this case crystallizes. After cooling completely, to better distribute the pieces of plums, stir the jelly with a spoon, pour into molds and put in the refrigerator. In order to enjoy delicious plum jelly, you need to remove the mold from the refrigerator and place it in warm water for a minute, and then simply turn it over onto a plate, shaking it a little.

Cooking plums with pitted currants

The delicacy has a very elegant look and wonderful taste. Recently, housewives have appreciated red currants, often using them in preparations in various combinations.

Ingredients:

Currants, plums - 0.5 kg each.
Sugar – 1 kg.
Pectin – 250 gr.
Water – 0.5 liters.
Peppermint – 5 leaves.

Cook:

Remove the currants from the branches and add them to the pitted plums.
Pour in the sweetness, stir, and let it cook.
After the berries boil, reduce the flame and cook at a gentle simmer for 15-20 minutes.
Let the brew cool, rub through a sieve, removing the pulp. Boil again for 10-15 minutes.
Add chopped mint leaves and pectin. Cook for another 5-7 minutes. Distribute the hot jelly into jars and seal tightly. After cooling under a warm shelter, take it to a cold place for permanent storage.

Description

Plum jelly for the winter

Today we will cook according to one of the most correct and traditional recipes, while we will use a minimum of sugar so that the preservation is not cloying and retains the natural fruity taste even after a long process of infusion in jars.
Do you know why so much sugar is used in all sweet winter preserves? This is because refined sugar is an ideal natural preservative, and for jelly it is also an excellent thickener.
But the fact is that too much sugar, which is most often used in such recipes, simply kills all the natural taste of the main ingredient.
You can combat this with the help of pectin, which today can be bought in any store.
It will not only preserve the jelly for a long time, but will also make it perfect in terms of texture and shape.

There are several important secrets in preparing any jelly, as well as various jams and confitures. For example, practice has shown that it is best to place the plums in cold water the day before preparing the jelly and send them to soak in the refrigerator

: this way, as a result, the fruits will be saturated and become even more juicy, and the jelly itself will be much easier to cook.
Also, the amount of sugar plays a very important role in the preparation of sweet preserves; as mentioned earlier, it is better to use a minimum of refined sugar. Many people still believe that the presence of lemon is mandatory in preserves or preserves, but this is absolutely not true. Moreover, lemon has a very bright taste, so it can easily overshadow the taste of the plums themselves. The step-by-step photo recipe that we presented below will describe in detail and clearly the process of creating plum jelly for the winter at home. Thanks to such preservations, you will not lack vitamins during the cold season. Let's start preparing plum jelly for the winter.