Plum fruits ripen in late August - early September. They contain 84.5 percent water, 14 - carbohydrates, 0.7 - proteins, 9-12 - sugars, up to 3 - acids (mainly malic and citric), 1 - hemicelluloses, pectin and tannins, pyridoxine, B vitamins, E, K, P, PP, carotene and mineral salts. The vitamin C content is 5 mg per 100 g of plum pulp.
Early varieties of plums can be stored in the refrigerator for up to three weeks; with further storage, their quality deteriorates. Hungarian plum can be stored for up to 2 months. For the first 2-3 weeks they are stored at a temperature from minus 1 to plus 1 ° C and a relative humidity of 85-90 percent, then the temperature is increased to 5-6 ° C.
One of the best varieties for the blank is mirabelle
PLUM JAM WITH SEEDS
Remove the stems from the plums, chop the fruits and place them in hot water at 85°C for 10 minutes, then cool. Pour the prepared plums with hot syrup and leave in this form for 3-4 hours, and then cook until tender. It is recommended to cook the fruits as a whole in four stages. The standing time between cooking should be 8 hours.
Cool the finished jam, transfer it to the prepared container and close tightly.
For 1 kg of plums - 2 kg of sugar and 400 ml of water.
PITTED PLUM JAM
Select ripe but firm fruits, preferably Hungarian or green genus, other varieties are also suitable. Remove stems, rinse plums cold water, let it drain. Cut the plums in half lengthwise and remove the pits. First, pour thin hot syrup, boiled using 2/3 of the sugar required for jam, over the plum for 3-4 hours, then cook for 5 minutes, not letting it boil so that the skin does not burst. After this, the plum should stand for another 8-10 hours. Then, depending on the condition of the fruit, cook the plum twice more for 5 minutes, and add the remaining sugar before the last cooking. Remove the bowl from the heat, shake until the plums are well mixed, remove the foam and cook until fully cooked.
There's not enough jam in there sour plums You need to add a little citric acid at the end of cooking.
If ready-made jam quickly pour into hot jars and seal with lids, it will not sour or mold.
For 1 kg of plums - 1.2 kg of sugar, 2 glasses of water.
GREEN PLUMS JAM (OLD RECIPE)
Collect unripe plums Hungarians, pierce them in several places with a needle, throwing them immediately into cold water. Change the water, put the plums on the stove. As soon as the water boils and the plums float, immediately set the basin aside. When the plums settle to the bottom, put the basin on the fire again. When the plums begin to float again, remove from heat and carefully place in a sieve. The taste and quality of the jam depends on the precise execution of this.
When the water has drained, place the plums in a jar. Boil the syrup from half the sugar, pour the cooled syrup over the plums. After a day, drain the syrup, add half the remaining sugar, boil and pour the cooled syrup over the plums again.
On the third day, add the remaining sugar to the syrup. When the syrup boils, put the plums in it, bring them to a boil 2-3 times, cook over low heat, be careful not to overcook them.
Let the jam cool and pour into jars.
PLUM JAM (OLD RECIPE)
Take the best, but not quite ripe plums. Remove the skins from the plums, place on a plate, sprinkle with half the sugar and place in a barely warm oven. When the plums release juice, drain it, cover the plums with half of the remaining sugar, and place in the same oven overnight. The next day, drain the juice from the dish, mix it with the first portion of juice, pour into a basin, add the remaining sugar, bring to a boil, add plums and cook over low heat until tender.
After the jam has cooled, transfer it to jars.
To get more juice, you can put several completely ripe plums on the dish, which you then throw away.
For 400 g of plums - 400-600 g of sugar.
GREEN PLUMS JAM WITHOUT SKIN (OLD RECIPE)
Cut the skin off the green Hungarian plums, immediately immersing them in cold water. Boil the syrup, put the plums in it and cook until half cooked. The next day, drain the syrup, bring to a boil, add plums and cook until tender. Then put the plums in jars, boil the syrup, if liquid, a little more and pour the cooled plums over them.
You can add vanillin (to taste).
For 400 g of plums - 800 g of sugar, 2 glasses of water.
COMPOTE FROM PLUMS
For compote, it is better to take unripe fruits. Prick large plums without seeds and small ones with seeds with a pin and immerse them in hot water (85°C) for 3-5 minutes to prevent them from boiling during sterilization.
Fill the jars with thick sugar syrup, cover with lids, sterilize half-liter jars in boiling water for 10 minutes, liter jars for 15, three-liter jars for 25.
Can be pasteurized in hot water half-liter jars 15-20 minutes, liter jars - 25-30 minutes.
Roll them up and place them upside down until they cool.
FOR syrup - for 1 glass of water - half a glass of sugar.
PLUM JAM (1 METHOD)
Remove the pits and cook the plums over high heat in a little water, stirring all the time. Let the jam simmer for 5-8 minutes, then add sugar and cook until tender over high heat. In this case, it is necessary to stir continuously and skim off the foam all the time. Transfer the finished jam into hot dry glass jars, cover with a towel and let cool.
If the jam is well cooked, a crust will form on its surface.
Close the jars tightly and clean parchment paper and tie it.
The jam preserves the aroma, color, taste and all the nutrients of the fruit.
For 1 kg of plums - 1 glass of water, 1-1.2 kg of sugar.
PLUM JAM (2 METHOD)
Wash the plums, remove the pits, place in a deep saucepan and heat over low heat until they become soft (usually this lasts 15-20 minutes). Place the plum mixture on large frying pan, add cinnamon and 2 tablespoons of sugar, place in an oven preheated to 150°C with the door loosely closed.
Every half hour, add 2 tablespoons of sugar to the plums.
Place the finished jam into jars and roll up.
1 kg plums, 200-250 g sugar, a little cinnamon.
PLUM IN JELLO
Wash the plums, remove the seeds (you don’t need to remove them), sprinkle with granulated sugar, place tightly in one layer on a baking sheet and place in an oven heated to 250°C.
Transfer the mixture brought to a boil into sterile jars and roll up the lids.
For 1 kg of plums - 300 g of sugar.
JAM FROM PLUMS
Wash very ripe plums, remove the seeds and let them boil in a small amount of water. Rub the mass through a sieve or pass it through a meat grinder twice with a fine grid, then put it in a basin, bring to a boil, after 10 minutes add granulated sugar to taste (you can make jam from very sweet plums without sugar) and, when the sugar has dissolved, turn up the heat.
Cook the jam, stirring all the time. The total cooking time for the jam is no more than 40 minutes.
For 1 kg of plums - 1.5 cups of water, sugar to taste.
PLUM MARMALADE
Rinse the plums and remove the pits. Peel the apples, cut them into several parts, remove the core. Place prepared plums, apples, and sugar in layers in a saucepan. Mix the shaved zest of half a lemon, a little finely ground cinnamon, stir, sprinkle with sugar; cook, stirring all the time, until a thick marmalade forms. To determine its readiness, run a spatula along the bottom.
The product is ready when the mixture comes together slowly on the track.
Place the finished marmalade in boxes or drawers on parchment paper.
For 2 kg plums - 1 kg sour apples, 1-1.5 kg of sugar.
MARMALADE FROM STEWED PLUMS
Cover ripe plums without stems with sugar. The next day, pour them into a wide bowl, pour a mixture of water and vinegar, add a little cloves. Place the plums in the oven and bake over low heat, shaking the fruit all the time so that the top layer does not burn. As soon as the juice thickens and the plums wrinkle, remove the fruits, cool, then put them in jars, pour in the juice, after removing the spices from it.
Seal the jars with parchment paper.
Plums prepared using this method - great dessert for any time of year.
For 5 kg of plums - 2.5 kg of sugar, 2 glasses of water, 1 glass of vinegar.
PLUM ROLL
Peel the plums, sprinkle with granulated sugar, add a small amount of water, put on fire and cook until fully cooked. After boiling, pour the warm mass onto oiled foil and dry.
When the fruit plate becomes elastic and can be easily separated from the foil, it should be rolled into a roll and sprinkled with granulated sugar or nuts.
Store the roll at room temperature you can for many years - the roll does not lose its quality.
For 1 kg of plum - 100 g of sugar.
MOUSSE FROM MIRABELLE
Wash ripe mirabelle, remove seeds, grind with a porcelain pestle, place in a basin, boil for 5 minutes, add sugar with lemon juice and cook over low heat until the mousse becomes thick.
Place the hot mousse into jars and sterilize half-liter jars for 30 minutes, liter jars for 50 minutes.
For 1.6 kg of fruit - 400 g of sugar, juice of one lemon.
MIRABELLE WITH SUGAR
Prick fresh, strong mirabelle with a sharp wooden stick in several places, place in enamel dishes, pour boiling syrup with lemon juice and, covering tightly, leave to stand overnight. The next day, drain the syrup, bring to a boil, pour it over the berries and boil for 2 minutes.
Then place the hot berries with syrup in jars, sterilize half-liter jars for 25 minutes, liter jars for 30 minutes.
After sterilization, immediately roll up the hot jars.
For 1.2 kg - 400 g of sugar, 250 g of water, juice of one lemon.
MIRABELLE IN HER OWN JUICE
Wash not too ripe mirabelle fruits, cut them in half, remove the seeds, place tightly in jars, sterilize half-liter jars for 25 minutes, liter jars for 35 minutes.
After sterilization, immediately roll up the hot jars.
Mirabelle in own juice used as a filling for pies.
NATURAL PLUM WITH SUGAR
Place pitted plum halves tightly, cut side down, into jars. Sprinkle each layer with sugar. Cover the jars with lids and place in a saucepan with hot water.
Sterilize half-liter jars for 15 minutes, liter jars for 25 minutes, three-liter jars for 35 minutes from the moment the water boils and immediately seal them hermetically.
For a half-liter jar - 150-200 g of sugar, for a liter jar - 200-350 g (depending on the acidity of the fruit).
NATURAL WHOLE PLUM
Rinse the plums, place tightly in jars, and fill with hot water. Cover the jars with lids, place in a pan with hot water, sterilize half-liter jars for 15 minutes, liter jars for 25.
Seal the jars hermetically.
NATURAL PLUM, HALVED
Rinse the plums, cut them in half lengthwise, remove the pits, and place tightly in jars.
Cover the jars with lids, place in a saucepan with hot water, sterilize half-liter jars for 15 minutes, liter jars for 25 minutes from the moment the water boils and immediately seal them hermetically.
"CHEESE" PLUM
To make cheese, you need to take a plum, which is boiled. Wash the plums, remove the pits and add a small amount Sahara. When the juice comes out of the plum, put it on slow fire and cook until consistency thick jam. Rub the finished mass through a sieve, add coriander (cilantro) seeds, stir and place in a thick, clean cloth, shape the mass into cheese and put under pressure for three days.
Take out the cheese and grease it vegetable oil and roll in coriander seeds (seeds can be ground in a coffee grinder), store in a cool place.
The cheese is fine dietary product, helps remove toxins from the body and relaxes the stomach.
For 1 kg of plums - 100 g of sugar.
PLUM JUICE
Lightly crush ripe plums and place in enamel pan, add water and heat slightly to a temperature no higher than 70°C. Then transfer the mass into a canvas bag and squeeze out the juice. Filter the juice through a thick cloth or 3-4 layers of gauze, let it settle, heat in an enamel pan to 95°C, but do not boil.
Pour the juice into heated glass jars or bottles and immediately seal, and then cool by turning the neck down or laying it on its side.
If the plums are very sour, you can add sugar to taste.
PICKED PLUM
Hungarians are good for peeing. Select fruits with dense pulp, without damage or signs of disease, and rinse thoroughly. It is best to soak plums in oak barrels or tubs, but it can also be done in enamel, glass or ceramic containers. For aroma, add mint, cherry, black currant leaves, you can add celery, parsnips and oregano.
Prepare the filling with sugar, salt and malt. Malt can be replaced with kvass extract or consumed instead rye flour; It is advisable to add a little mustard. When soaking plums, some of the sugar can be replaced with honey, increasing its amount by 40 percent, since the sugar content of honey is slightly lower. The product comes out with very good spicy taste and a pleasant honey aroma.
After pouring the solution into the drain, cover the surface of the fruit with a cotton napkin, place a circle and a bend so that there is 4 cm of solution above the circle.
For 6-8 days, keep the barrel with fruits indoors at an air temperature of 18-20°C for preliminary fermentation, and then take it out to a cold place. After a month, the plums are ready to eat.
They can be used as a side dish for meat and fish dishes.
For 50 kg of plums - 20-25 liters of water, 0.8-1 kg of sugar, 450-500 g of salt, 500 g of malt, 50-70 g of mustard powder.
MIRABELLE IN VINEGAR
Wash ripe, strong fruits, prick them several times with a sharp wooden stick and place them in a jar in layers, interspersed with a mixture of sugar and cinnamon. Then fill the berries to the top with a weak solution wine vinegar. Cover the jar with three layers of wet parchment and tie it, place it in a tank with warm water and simmer slowly for 1 hour.
For the first 14 days, the jar must be shaken daily so that the berries settle.
Mirabelle prepared in this way is used as a seasoning for meat dishes.
For 1.6 kg of berries - 600 g of sugar, 15 g of crushed cinnamon.
PLUM SAUCE
Wash the ripe plums thoroughly, separate them from the pits, place them in a saucepan, add 20 percent water and cook for 5-10 minutes until the plums are completely boiled. Then rub the mass through a sieve, put it in a saucepan, add sugar. Mix thoroughly, boil the mixture for 3-5 minutes, pour into prepared jars.
Sterilize half-liter jars for 15 minutes, liter jars for 20 minutes.
After sterilization, immediately roll up the hot jars.
For 900 g of mass - 100 g of sugar.
PLUME-APPLE SEASONING
Wash ripe plums thoroughly in cold water, remove the seeds and place in an enamel pan, add 20 percent water and cook for 10-12 minutes until the plums are completely boiled. Then rub the whole mass through a colander.
Wash sour or sweet and sour apples thoroughly in cold water, place in an enamel pan, add 20 percent water and boil for 15-20 minutes, depending on the variety, ripeness and size of the apples. Rub the boiled apples through a colander, resulting in the separation of the skin and seeds. Plum and applesauce Place in a bowl, add sugar and spices and boil everything together for 5 minutes, then pour into prepared jars.
Sterilize half-liter jars for 20 minutes, liter jars for 25 minutes.
After sterilization, immediately roll up the hot jars.
3 kg plum puree, 1 kg apple puree, 1 kg sugar, 0.5 g cloves, 1 g cinnamon, 0.2 g ginger.
MARINATED PLUMS
The plums are fresh, elastic, without mechanical damage, thoroughly washed in cold water and placed in jars. At the same time, prepare the marinade filling by boiling water with sugar and spices for 5-10 minutes, then add acetic acid or vinegar. Mix the marinade thoroughly and strain through 3-4 layers of gauze. Divide the spices remaining after straining evenly into the jars.
Pour the prepared hot marinade into the jars with plums, cover with lids and sterilize half-liter jars for 10 minutes, liter jars for 15 minutes, and three-liter jars for 25 minutes.
After sterilization, immediately roll up hot jars,
For marinade filling - 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of 80% vinegar essence.
PRUM SEASONING
Wash ripe plums thoroughly in cold water and, after removing the seeds, place in an enamel pan, add 20 percent water and boil for 10 minutes. Then rub the plums through a colander. Place the pureed mass in a saucepan, add sugar and spices, and boil everything together for 5 minutes.
After this, pour the plums into prepared jars, sterilize half-liter jars for 20 minutes, liter jars for 25 minutes.
After sterilization, immediately roll up the hot jars.
For 800 g of plum puree - 200 g of sugar, 0.2 g of cinnamon, 0.2 g of cloves, 0.1 g of ginger.
DRIED PLUM
Dip the sorted, washed plums for half a minute into a boiling solution of baking soda (a tablespoon of soda per 1 liter of water), immediately immerse in cold water and rinse well. After drying the fruits in the air, place them in one layer on trays and keep them in the sun for 5 days, stirring them daily to prevent them from becoming moldy. After this, place the trays in the shade, under a canopy, where the plums are dried for another 3-4 days.
You can dry plums in a Russian stove or oven. This will take 12 hours.
Dried plums should be soft and elastic. Store plums in a dry, ventilated place.
Autumn is approaching, the sweet fruity summer is almost behind us, but now there are a lot of different plums in the gardens. Flavored jelly made from seedless plums will delight you with a magical taste. A simple recipe for the winter will help any housewife prepare healthy dessert. The pleasant, slightly sour taste of plum is most suitable for filling butter pies, croissants, buns.
A few years ago I made plum jelly for the first time and really enjoyed it. The delicate puree-like consistency of the jelly easily fits onto a sandwich, looks beautiful in a small bowl and goes well with tea or coffee. And how delicious it looks if you put it in a small mound on white ice cream or add it to your morning oatmeal.
The variety of plums for making jelly does not matter much - choose the one that you know the taste of and love. I prefer the autumn oblong “eel” with its sour taste and rich dark burgundy color of the finished jelly. Add sugar to taste. I can only give you an approximate proportion: per kilogram of pitted plums, kilogram of sugar. Adjust the desired consistency of the food and taste according to your taste preferences.
Ingredients:
- ripe plum,
- fine crystalline refined sugar.
How to make plum jelly for the winter
Wash the fruits and place in a colander. Leave for 10-15 minutes to allow the water to drain. Select the spoiled ones. The plums must be of the same degree of ripeness. To remove the pits, cut the plums in half or into quarters.
Place in a convenient container, maybe a pan, and grind with an immersion blender. If you have a kitchen machine or electric meat grinder, the grinding consistency will be good.
Give required quantity sugar and mix the mixture.
After this, place a heat-resistant container over medium-intensity heat. As soon as the brew starts to bubble, set the heat to low and cook until thickened. If you want to cook jelly very quickly, then stock up on jam or jam thickener at the rate of 1 sachet per kilogram of berries and the same amount of sugar. There are similar thickeners based on agar-agar. The jelly acquires the desired thickness 5-10 minutes after the start of boiling and will perfectly retain the original color and natural taste of the fruit.
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Place the finished dish hot in sterilized jars and roll up.
Not only compotes, preserves or jams, but also jellies are prepared from plums. This is delicious fragrant dessert, which is loved by both children and adults. There are many recipes for plum jelly for the winter. Let's look at some interesting recipes.
Classic recipe for plum jelly for the winter
The sweet and sour dessert is prepared easily and quickly, and if you add a variety of spices, fruits and berries, the taste is unforgettable. First, let's look at how to prepare plum jelly for the winter according to the recipe.
To prepare this dessert you will need:
Water - 2-3 tbsp.
Plums - 1 kg.
Sugar - 1 kg.
Pectin - 250 g.
If you have all the ingredients, you can start making plum jelly for the winter.
First you need to put the containers for sterilization, and in the meantime work on the fruit. The plums are cut into four parts and the pits are removed. The peeled fruits are placed in a saucepan, filled with water, and placed on low heat to boil. The plums must be stirred constantly so that they do not burn to the bottom of the pan.
When the fruit begins to boil, sugar is added to it, then pectin. The plums should only boil for fifteen minutes. Hot dessert pour into sterile jars and roll up tightly. Classic jelly Pitted plums are ready for the winter.
From plums and currants
There is another recipe for jelly, which contains not only plums, but also currants. This dessert is perfect for festive table, as it has a rich, bright color and an unforgettable taste.
To make plum and currant jelly you need the following ingredients:
plum - 0.5 kg;
currants - 0.5 kg;
water - 2-3 tbsp;
pectin - 250 g;
mint - 3-4 leaves;
sugar - 1 kg.
Cooking process
- The plums should be sorted, washed, pitted and cut into 4 parts. Separate the currants from the branches and rinse thoroughly under running water. Mint is chopped very finely with a knife.
- Fruits and berries must be placed in one container and covered with sugar to create juice. Then put the fruits and berries on the fire and simmer for 15 minutes. Then remove the container with plums and currants from the heat until it cools.
- After four hours, the fruits and berries need to be put on the fire again, add water according to the recipe, cook for 10 minutes. After the time has passed, remove from heat again and leave to cool.
- When the fruits and berries have become warm, they need to be put on the fire again and mixed thoroughly. After the mixture boils, add pectin and mint, boil for 5 minutes, then roll the still hot mixture into sterile jars.
It turns out a delicious and tender jelly from plums and currants for the winter.
Add spices and gelatin
This recipe for plum jelly is simple to prepare, but... exquisite taste and aroma are added additional spices. To make jelly you will need the following ingredients:
- plums - 1 kg,
- water - 2-3 tbsp.,
- sugar - 700 g,
- gelatin - 1 tbsp. l.,
- cardamom - 0.5 tsp,
- mint - 4-5 leaves.
The plums need to be cut into 2 or 4 parts, remove the seeds from them, and place on a deep baking sheet to boil.
Then cover the fruit with sugar and sprinkle with cardamom. Place the pan with plums in the oven, heated to 180 degrees. Bake them until the sugar dissolves. Remove from the oven and let cool slightly. WITH Beat the plum mixture with a blender until pureed.
Add water to the resulting puree and place on low heat. After the mixture boils, add gelatin, mix thoroughly, and transfer to sterile jars. Roll up the lid and that’s it, the jelly is ready for the winter.
Cooking features
Before preparing dessert, you need to choose the right ingredients, since the quality and taste of the dish depend on the products. To get the jelly of the correct consistency, it is best to take hard, sweet and sour varieties of plums.
Instead of gelatin, you can add agar-agar, which acts much faster than gelatin, and the dessert will have a more correct consistency.
If you still choose a sweet variety of plums, then you can add juice from one lemon or citric acid.
It is best to cook the jelly in a deep bowl with a thick bottom so that the plums do not burn during cooking, otherwise the taste of the dessert will spoil.
To diversify the tastes, you can add other fruits or berries, but only those that contain a lot of pectin. For example, pear, quince, gooseberries, apples. If you want to add raspberries, strawberries, blackberries to dessert, then you need to add more pectin or gelatin. Otherwise, the jelly will not get the desired consistency.
If the plum variety is not very juicy, then you will need more water: Very little juice will come out of the fruit, and the mass may burn.
During cooking, you can add a little wine or cognac to the hot mass, it will turn out very delicious jelly with a unique taste and aroma. However, this dessert is not recommended for children.
If the plum mass remains liquid for a long time, you need to reduce the heat and continue to simmer; the jelly should be thick. If this still doesn’t help, then you can add a little more pectin. Thickness can also be achieved using breadcrumbs.
To make it work transparent dessert, it is necessary to use unripe varieties of white plums and boil them until the mass stops foaming.
What an abundance of fruits in autumn time! 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 delicious dessert, but also real medicine! 
Ingredients you will need for cooking:
- Plums: 1 kg;
- Sugar: 1 kg (prefer brown sugar if possible);
- Pectin: 200-300 g;
- Lemon juice: 100-150 ml (to taste).
Let's start cooking!
This recipe will help you make delicious jelly very quickly.
2. Sort the fruits, then cut them into two or four times. All bones must be removed. 
3. Place everything in a saucepan, add water and place on the fire until it boils. Reduce heat and simmer the plums for 10-15 minutes. Add pectin and sugar and stir. 
4. Cook for a couple more minutes ─ and remove from heat. Be sure to stir all this time and then remove the foam, for example, using a slotted spoon. 
5. This recipe does not involve cooling the aromatic mass, so you can immediately pour it into clean containers in which the jelly will be stored. You can try your creation immediately after cooling. 
Conclusion
As you can see from this article, you can prepare a very tasty and healthy plum dessert quickly and easily. Be sure to try this recipe in action: it will make any winter day more pleasant, joyful and warm.
The jam is made in a thick syrup, like jelly. The plums lose their shape a little, so if you want less boiled plums and don't need thick syrup, you can simply cover the plums with sugar, soak the plums until the juice appears and cook until boiling. Cool. And cook again until it boils. Repeat this 3 times.
Ingredients
To prepare jam from plum halves in five-minute jelly, we will need:
1 kg plums (Hungarian variety);
1 kg sugar;
0.5 cups of water (250 ml glass).
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 on for 2-3 minutes at maximum power), or 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.
