Plum jelly making

2024-12-27 14:59:37 173

Plum jelly making
Jelly is a great dessert and a favorite of many people, but it is often made by adding some gum, which doesn't feel very healthy; Can jelly be made by directly boiling fruits? Today, let's try making pure natural jelly. The bright red color should be good for appetite and color. Choose red plums as the raw material; The jelly produced has a semi solidified effect, which is both solidified and fluid, giving it a thick and transparent appearance. It is a natural and healthy jelly that makes you happy.

Details of ingredients

  • plum1000g
  • lemon juice50g
  • Rock sugar800g
  • Cold boiled water200ml

Technique

  • difficultybeginner
  • workmanshipcook
  • tasteSweetness
  • timeThree hours

Steps to make Plum jelly making

  • 1. Wash the jam jar, put it in a pot, touch the jar with water, boil for 10 minutes, turn off the heat, put the bottle cap in the pot, and continue to disinfect for 10 minutes;
  • 2. Take out the drained water and invert the jam jar;
  • 3. Wash, cut and juice the lemon, take 50g and set aside;
  • 4. Wash and remove the pits from the plums, cut them into small cubes, place them in a glass bowl, add sugar and lemon juice, wrap them in plastic wrap, and let them marinate overnight in the refrigerator to melt the sugar;
  • 5. Take out the marinated diced plums and pour them into a pot. Add cold boiled water and move the pot to the stove. Bring to a boil over high heat and continue boiling over medium to low heat;
  • 6. Remove any floating objects and bubbles from the surface, and stir regularly during cooking to avoid sticking to the bottom of the pot;
  • 7. Soak the filter in boiling water and disinfect it. After 10 minutes, pour out the water and drain the filter for later use;
  • Around 8:30 minutes, when the amount of water in the pot gradually decreases by about half, the sauce becomes concentrated, and the flesh becomes transparent and soft. Continue cooking until the puree begins to have a thick texture, and the sauce is almost dried, reaching the endpoint temperature of 103 ℃ for jam and sugar solidification After filtration, separate the fruit pulp from the juice, and the juice that is drained out is jelly;
  • 9.将果冻装进瓶内,盖紧瓶盖后趁热倒扣,倒扣30分钟后洗净瓶身,置于室温3~7天再放入冰箱中冷藏;
  • 10. Apply jelly to toast, with a sweet and smooth taste
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