Plum in jelly for the winter - an ancient preparation of plums according to the recipe of our grandmothers.
Cooking this old recipe will allow you to make an unusual, but very tasty, plum in jelly. The cooking method is simple - so you don’t have to spend a lot of time at the stove. And the recipe is reliable, old - this is how our grandmothers prepared preparations for the winter.
Photo: plums.
Thick jelly will be obtained from plums of autumn varieties: Hungarian, Mirabelle, Renglod. They are less juicy than summer varieties and contain a lot of sugar. They are also rich in pectin. And this is gelatin of plant origin.
Now, how to make jelly? Or rather, plums in jelly.
First, prepare the plums: wash them, remove the pits, and cut them into halves.
Then lay it out in one layer on a kitchen sheet, sprinkle with sugar and place in the oven, temperature not less than 250°C.
Keep in the oven until the sugar melts and the plums seem to be boiling.
Transfer this mixture into clean jars and seal with metal lids. Let's turn them over.
According to the recipe, 1 kg of plums requires 300 g of sugar.
Plum in jelly for the winter
The plum in the jelly will be liquid when hot, but when it cools, it will thicken and you will get a real thick jelly. This ancient preparation of plums for the winter is good because it can be stored for several years in the pantry of an ordinary apartment.
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