Plum jelly looks very attractive, while its aroma is poorly expressed, but the taste of the dessert will be appreciated by those with a sweet tooth. This sunny jelly is suitable for a layer of cakes, as a filling for pancakes, as an addition to cookies and pancakes, and a rosette with transparent plum jelly will perfectly decorate the tea table.
It is necessary
- - plum - 1 kg
- - water - 1 l
- - sugar - 1 kg
Instructions
Step 1
For making plum jelly, unripe or ripe, but not overripe, fruits with a stone are suitable. They should be rinsed, placed in a saucepan or other heat-resistant container made of stainless or enamelled steel or copper. The plum is poured with cold water and the container is set on high heat and bring the water to a boil. Next, pour sugar into a container with plums and cook, reducing the heat to a minimum, until the plum becomes transparent. This process can take about 2 hours.
Step 2
The resulting syrup should not be too thick. Take another container, put a sieve on it and pour the jam to separate the syrup from the fruit. No need to wipe to keep the syrup clear. Now you should continue to boil the jam until the mass darkens and decreases in volume by about one third or half.
Step 3
The hot mass should be poured into jars and closed with metal lids. In the process of cooling, the syrup under the influence of natural pectin, which is rich in the skin of plum fruits, gelates.
