Pitted plum jelly

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make seedless plum jelly for the winter? Prepare all the necessary products.

2. STEP 2

   

   Take the plums, rinse well in running water, and dry. Cut each plum in half and remove the pits.

3. STEP 3

   

   Place the prepared pitted plums in a saucepan, add water and simmer for 7-10 minutes until soft.

4. STEP 4

   

   Mix sugar with pectin in a ratio of 5:1. The proportions are indicated approximately; follow the manufacturer's recommendations on the packaging. You can purchase pectin specifically for jams and preserves.

5. STEP 5

   

   Remove the soft plums from the heat and grind with an immersion blender until pureed, or you can rub the plums through a sieve. This process is not necessary, but I like to avoid any plum skin pieces in the jelly.

6. STEP 6

   

   Add sugar to the plum puree, stir and cook until tender for about 10 minutes. Next, add sugar and pectin to the pan, mix well, it is better to do this with a whisk for better distribution and dissolution of the pectin, so that it does not form one insoluble lump. Warm the jam for 2-3 minutes; if you increase the cooking time, the pectin will begin to lose its properties and the jam will not have the desired thickness.

7. STEP 7

   

   Wash the jars of soda in advance under running water and place them wet, neck down, in a cold oven. Turn on the oven and bring the temperature to 150 degrees. Sterilize jars with a volume of 0.5 ml - 10 minutes, 1 liter - 15 minutes. Wash the lids and pour boiling water over them. Place the finished jelly in warm jars and close the lid. Turn the jars upside down and wrap them in a blanket or blanket. Let cool completely and immediately place in a cool place or refrigerator.

Comments on the recipe

Natalia M

01.10.2023

4.7

Well, the time has come to make plum jelly) It’s easy and quick to prepare, it’s very convenient. I increased the portion three times. I added less sugar, I like it not to be cloying. Pectin in such proportions perfectly gels jam. Literally immediately after adding, the jelly began to thicken, and after cooling it turned out to be a full-fledged jelly, very thick. It has a wonderful taste, sweet and sour. Just right with fragrant tea)

BLUE-EYED

01.10.2023

5

Well done Natasha! Beautiful, correct jelly!! I love it.

Tamara

01.10.2023

4.5

The confiture turns out to be very tasty, I make it almost the same way, only I don’t add water and I put half as much sugar as drain. First I grind the plums in a blender, then I boil them with sugar, and at the end I add pectin.

Katerina

01.10.2023

4.9

I cook this in my blender soup maker. There it is boiled and crushed at the same time. However, I don’t add any pectin; it gels well when it cools.