A simple recipe for making pitted plum jelly for the winter

A simple recipe for making pitted plum jelly for the winter

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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.

Features of making plum jelly

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 plums

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.

It is not recommended to use unripe, overripe or rotten berries, this jam will not bring joy to relatives.

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 be easily separated 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 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.


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.


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.


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.

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