Pitted plum jelly for the winter
It's hard to find someone who doesn't love sweets. But these days, it's incredibly difficult to find truly healthy and safe sweets. It's better to make something yourself. For example, pitted plum jelly. I'll show you a simple recipe that will make it easy to prepare this winter treat. It's an incredibly delicious and complete dessert in a jar. And most importantly, it's natural, healthy, and safe.
This plum treat will be a hit with both kids and adults. Not only can you enjoy this jelly with tea, milk, or coffee, but you can even use it as a filling for homemade croissants and buns. We call it jelly not because we add gelatin, but because after cooling, the jam has a gelatinous consistency, reminiscent of jello.
The list of ingredients is very modest and small:
- ripe plums – 2000 g;
- sugar – 2000 g
We will also need a spacious saucepan/basin with thick walls and a bottom, as well as a regular meat grinder.
How to make plum jelly for the winter
The plums should be ripe, sweet, juicy, and easy to peel. Discard any rotten or wormy ones immediately, as they won't work for the delicious jelly. Wash the plums.
Then we remove the pits. Here's a little life hack for quickly removing the pits without cutting the fruit: take a regular pencil and pierce each plum all the way through. The pit will pop out on its own.
We put all the plums through a meat grinder. Place the chopped fruit in a saucepan or bowl.
And cover everything with sugar.
Mix well and place on the stove.
When the future jelly comes to a boil, count down for 45 minutes and cook. Don't forget to skim off any foam and stir the plum puree. Check if the plum jelly is ready: drop a drop of the product onto a flat surface. If the drop doesn't spread, remove it from the stove.
Pour the sweet hot plum jelly into sterilized jars and seal immediately.
Bon appetit!
