Plum marmalade with pectin in a jar

[Delicious wintering!]

Plum marmalade with pectin in a jar

Category: Blanks

Ingredients
Option 1
plum puree	1 kg.
sugar	600 BC
pectin yellow	20 g
Option 2
plum puree	1 kg.
sugar	700 BC
pectin yellow	20 g
lemon acid	2 g
hot water	2 g
Option 3
plum puree	1 kg.
sugar	850 BC
pectin yellow	24 g
lemon acid	5 g
hot water	5 g

Cooking method

• Remove seeds from plums. We put it in a saucepan. We set the fire to minimum and cover with a lid. Let the juice come out. Boil until soft and grind with an immersion blender. In the photo there is a blue plum, but this does not change the essence.

  Mix half of the sugar with pectin.

  For options 2 and 3, dissolve citric acid in boiled hot water.

  Take a saucepan with a thick bottom and a volume of 3 liters. Pour in the puree. Mix the other half of the sugar with mashed potatoes and put on fire. Bring it to a temperature of 40-50 degrees and drizzle, stirring constantly, add sugar and pectin. Bring to a boil.

  Cook to a temperature of 1 and 2 options - 102-103 degrees. Option 3 - 103-104 degrees. We remove from the fire. The first option is immediately poured into sterile jars and rolled up with sterile lids. In the second and third options, pour in the citric acid solution, mix and repeat the step from option one. No need to wrap.

  
• Delicious wintering!

Note

This year I have a lot of my plums. The trees are small. The husband does not allow them to grow. Forms the crown so that the fruit can be reached by maxims, standing on a chair. Therefore, several buckets of plums from one tree is a great harvest. So I experimented. Made blue and white plum marmalade. I tried seven or eight product combinations. Here are the ones that I liked the most.
In the first version, a jujube of a liquid consistency is obtained. More for watering something.
In the second version - jam-like.
In the third (pictured), like jam. I think the consistency will still change during storage. It will get denser.
It is very, very tasty. Fragrant. Yes, you yourself must understand. Recommend!

mix and repeat step from option one. No need to wrap.

Angelica, step from option 1 - is this rolling? Yes? For those in the tank

[Svetlana]

Svetlana, Yes). Stirred with lemon and sterile jars.

Thank you, Angel! One more clarification. For filling in pies, do the third option?

The drain is also unmeasured this year! I thought I had already done everything. Let the birds and worms eat the rest. And here you are .... With jam .... We'll have to do it!

For filling in pies, do the third option?

The third is the densest. But I do not know whether it is heat-resistant or will flow. Have not tried.

PLUM MARMALADE ON PECTIN IN A BANK

Thank you!)

[Elena]

Elena, hopefully useful)

it turned out very tasty !!! I will wait until it cools down, but it is already clear that it will be thick, thank you, dear, for the delicious recipe !!



Well, I made a little fooling around, firstly I put the peeled plum in the Shtebu, and boiled it for 15 minutes on vegetables without any water. I read it somewhere that they made plum jam like that, only they added water there, I didn't.
Then she separated the resulting brine through a colander. I ran the plums in the kitchen machine until puree. I put it back in the staff. I added a little brine, the rest did not, I want a thick jam.
Mixed in half the sugar, turned it on at 105 *, mixed the other half with pectin. I started pouring it, tried it, and there it was sweetly sweet, in short, I sprinkled only half of the sugar with pectin.
I also put more lemons, I want sour.
But I drank from the heart, it turned out great

Ira, that's great! I would be glad if you get what you wanted.