Seedless plum jelly for the winter: a simple recipe with photos and videos

Step-by-step instructions for several options for delicious juicy plum jelly for the winter - every family will need this set of knowledge. The recipe does not require much time and effort to prepare it. The main thing is to follow all the recommendations, and in winter there will always be a jar of beautiful and fragrant thick jam on the table.

Features of making plum jelly

This product has its own subtleties in cooking:

Jelly may start to sugar. To avoid this, just put a few drops of lemon juice into each jar of product.
Sour plum varieties will require the addition of 300 g more granulated sugar.
The use of refined sugar is not recommended. A plum mixed with such an ingredient will only be able to produce juice in the required quantities after 10 hours.
You can determine the readiness of 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 start laying out thick jam in jars.
The rolled up jars must be turned over, put on the floor and wrapped in a blanket until the product cools down.

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

Selection and preparation of plums

Plum should be ripe and juicy. It is better to use sweet varieties of fruits, for example, Honey. In such jelly, you will need to add a minimum of sugar.

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

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

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

Recipes for making plum jelly at home

Let's analyze in detail several ways to cook a he althy and tasty product for the whole winter.

Easy winter recipe

Even a teenager can prepare such a composition on his own. 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.

Work is performed in the following order:

prepared plums are 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;
pour a full portion of sugar into the resulting puree and cook for at least 20-30 minutes, bringing the mass to normal density;
when the total mass drops by a third, add plum juice or sugar.
bring to a boil and lay out the finished product in prepared jars and close them hermetically.

Stoneless

This recipe is prepared according to a specific pattern:

ready plum is passed through a meat grinder or rubbed through a fine sieve, water is added and boiled over medium heat for 20-30 minutes;
spread the resulting slurry 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 marmalade to the required density and lay out in jars.

Hermetically sealed glass containers are placed under a blanket.

With gelatin

For cooking you will need:

plum - 500 g;
prepared gelatin sheets - 5 pcs. cinnamon - 2 sticks;
granulated sugar - 50-60 g;
purified water - 1 cup;
carnation - a few buds;
dry wine - 150-175 ml.

Easy job:

Crush the chopped plum with a knife or in a meat grinder and put the gruel in the pan.
Pour in water, add spices and sugar and, stirring constantly, cook over low heat for 10 minutes.
The mass is filtered through cheesecloth and wine diluted with water is added to the juice for every 500 ml of jelly.
Take a little mass, put it in a separate bowl and add gelatin. After the sheets swell, put the saucepan in a water bath and bring the mixture until the gelatin is completely dissolved.
Gelatin is added to the juice and the finished product is distributed among the jars.

Advice! Wine and spices can be omitted, 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 density to the state of marmalade. Cooking:

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

Cooking process:

Plum is passed through a meat grinder or crushed in a blender.
Add a little water to the prepared puree and simmer for 5-7 minutes.
Strain the juice through a sieve and add sugar and pectin to it.
Stir the mixture and put on fire. Cook, stirring constantly, 5 min.
Pour into jars and seal tightly 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.

Work:

separate currant berries from twigs, washed under running water;
add currants and plums to the pot;
pour sugar into the pan, mix thoroughly;
berry let the juice, put the pan on low heat and cook for 15-20 minutes;
remove mixture from heat and leave to cool completely;
put the cooled jam on a slow fire, stirring, cook for another 10-15 minutes;
remove the pot from the heat;
finely chopped mint leaves;
mint and pectin are added 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

There is no need to create special conditions to preserve plum jelly. It can be lowered into the cellar or basement, or put on a shelf in the pantry. The main condition for long-term storage is the absence of sunlight. Such products of a housewife are stored for a long period, but it is better to eat them within 18 months.

Conclusion

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