Pitted Plum Jelly for Winter
Plum jelly for winter is a wonderful treat! This pitted plum jelly is easy to make—the most tedious part is probably getting the pits out of the plums. The jelly comes out lovely to eat, a beautiful deep plum color, and a great companion to a cup of tea. You can also use it to fill cakes and pastries, serve it with pancakes and fritters, or spread it on rolls. It's safe to share with kids and grown-ups alike.
Cooking method
-
Step 1:
Gather your short list of ingredients. You'll need plums, sugar, water, and pectin.
-
Step 2:
Rinse the plums well and pat them dry, then cut each one in half and remove the pit.
-
Step 3:
Put the prepared plums in a saucepan, add the water, and simmer until soft (about 7–10 minutes).
-
Step 4:
Stir the pectin into part of the sugar at a ratio of 5 parts sugar to 1 part pectin, so the pectin doesn't clump—which it does very quickly the moment it hits anything moist.
-
Step 5:
Purée the plums with an immersion blender. This step is optional, but I like the jelly without any bits of plum skin in it.
-
Step 6:
Add the remaining sugar and cook until ready (about 10 minutes).
-
Step 7:
Add the sugar-and-pectin mixture, stir well, and heat for another 2–3 minutes. Ladle it into dry jars while hot, or let it cool first.
- A pitted plum jelly recipe with pectin, made for winter.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Pectin - 336 kcal/100g
