Step 1: prepare the plums.

To make a delicious, aromatic marmalade with a piquant sourness, we need to take ripe, juicy plums. So, thoroughly rinse the fruits under running water, remove the tails and place them in a free bowl. Now place them one by one on a cutting board and use a knife to make a cut around the bone. With clean hands, separate the halves, then pick out the bone with a knife and throw it away (we won’t need it). Place the plum halves into a clean saucepan. Attention: For 600 grams of sugar we need 1 kilogram of plums. Cover them with granulated sugar and leave them aside to infuse and let the juice flow for days.

Step 2: prepare plum marmalade.

In 24 hours, the plum will give enough juice. Place the pan on high heat. When the mixture begins to boil, turn the heat to less than medium and cook the marmalade for 20-30 minutes until soft. Important: From time to time, be sure to stir everything with a wooden spatula so that the liquid mass does not start sticking to the bottom of the pan.

After the allotted time has passed, turn off the burner and pour the plum mixture through a colander into a clean pan. Attention: Be sure to use oven mitts to avoid getting burned. Grind the plum, helping yourself with a tablespoon. Place the pureed plums back on medium heat. When the marmalade begins to boil, continue cooking it over low heat for another 30 minutes, stirring everything with available equipment from time to time. As soon as this yummy is ready, turn off the burner and let it cool to a warm state.

Now, using a ladle, pour the jelly mass into clean jars and tightly close the containers with nylon lids. We put it in the refrigerator to brew for a while, and as soon as the desire arises, the dessert can be served.

Step 3: serve plum marmalade.

Pour the plum marmalade into a bowl and serve it to the dessert table along with tea. By the way, such a dessert can even be spread on bread and butter and enjoyed as a sweet sandwich. The marmalade is sweet and sour and very tasty.

Enjoy your tea!

For a more expressive aroma of marmalade, you can use anise seeds. For 1 kilogram of peeled plums you will need 0.5 teaspoon. After the plums are cooked in sugar and their own juice, add the seeds, mix everything well and move on to the next stage of preparing the dessert.

Instead of a colander, you can grind the boiled plum mixture using a food processor. In this case, you will need a puree attachment.

Plum marmalade can also be rolled up and enjoyed during the cold season. To do this, after cooking the dessert, pour the mixture into sterilized jars and, using a can opener, bury them tightly. Next, turn the jars upside down and place them in a secluded place under the blanket. When the marmalade has completely cooled down, we put it in the pantry and wait for the time when the dessert can be enjoyed.

In addition to anise seeds, you can also use 0.5 teaspoon of ground cinnamon to give the marmalade a special aroma and taste.

Homemade fruit marmalade is an excellent alternative to traditional jam. Plum marmalade is a fairy tale!

Marmalade is a healthy sweet treat that does not spoil your figure. Of course, if it is prepared with all the subtleties. Marmalade made from those fruits that contain a lot of pectin rests on its laurels of championship. This is the one that keeps its shape perfectly. It also lasts longer and feels great in desserts and baked goods. There is a lot of natural pectin in apples, gooseberries, plums, cherries, and currants. Marmalade should not be sweet and cloying, which is why citric acid is often used in many recipes. It is taken at the rate of 1 gram per kilo of fruit. You can also use fresh ones.

Good marmalade, to which spices are added for taste. Cinnamon, cloves, etc. are ideal. However, you should add just one thing; a mixture of different spices will disrupt the transparency of the marmalade, it will turn out “cloudy.” We offer a recipe for plums; you can take any variety - both dark and light.

Homemade marmalade - recipe

A simple and tasty recipe for making homemade marmalade using plums as an example. These fruits are especially good for your favorite treat!

Ingredients for homemade marmalade:

• plums of fleshy varieties - 1 kg;
• lemon - 1/2 pcs;
• sweet and sour apples - 1/2 kg;
• granulated sugar - 1.5 kg;
• cinnamon or cardamom - 1 pinch (optional).

Step-by-step recipe for plum marmalade

1. Pour the fruits into a bowl, wash, remove the stems, remove the seeds. Cut the plum halves into several more pieces (2-4 slices) and place in a thick-walled pan. Chop the apples into slices too and add them to the pan with the plums.
2. Add sugar to the fruit, cook over moderate heat and stir without interruption. When the fruits have boiled and become soft, remove the plums and apples with a slotted spoon and grind using a metal sieve.
3. Wash the lemon and grate the zest. Grind the fruit pulp in a blender. Transfer both the zest and lemon puree to the plum mixture. Add spices as desired, cook until the mixture thickens (about 40 minutes). The marmalade should barely boil. Ready?
4. Immediately pour into pasteurized jars (200 g) and roll up the lids. Do not turn jars of marmalade over their lids! After a day, store it for storage.

There is another option - distribute the plum marmalade into silicone molds and store in the refrigerator. Dessert for any occasion!

Every mother knows that the best sweets are those that are prepared at home. The homemade marmalade recipe, which everyone has known for a long time, can be prepared in different ways. But it will take at least two days for any of them to be ready.

Ingredients:

• 1 kg. Drain;
• 400 gr. Sahara;
• water;
• Parchment paper.

Recipe:

To start making marmalade, ingredients alone are not enough. You still need to decide on the dishes. You will need thick-walled cookware without any coating on the inside. Also, choose a wooden spatula or masher that is convenient for you, since when preparing marmalade, you only need to stir and mash the plums with wooden cutlery.

The fruits must be thoroughly washed under running water, then the seeds of each of them must be removed one by one. Use a table knife for these purposes so as not to turn the plum into puree ahead of time and not lose juice.

Place the fruit in the selected container, place over low heat and gradually add water over two minutes. When the mixture begins to boil, start stirring the plums, while kneading them with a spatula. Boil the fruit until it is completely soft.

The plums are boiled, but their pulp contains many components undesirable for sweets. For example, hide and fibers. That's why we didn't use a blender initially. Place the hot fruit into a sieve and, using the same spatula, grind it until only the parts of the fruit that we do not need remain.

What remains in the sieve can be safely thrown away, and pour the resulting puree into the same cauldron and place on very low heat.

After the mass has heated to almost 90 degrees Celsius, begin to slowly add sugar, constantly stirring everything with a spatula. From this moment on, you need to cook the marmalade for quite a long time, not forgetting to stir it often.

After about 40 minutes, the mass in the pan will significantly decrease and become viscous. Drop a little onto a dry and clean plate, then cool and taste. If the viscous syrup does not yet look like marmalade and is easy to chew, then boil the marmalade until the mass resembles chewing candy.

Choose a tray that will fit all the marmalade, but so that its height is no more than 1.5 centimeters. Line a bowl with parchment.

Pour the finished liquid candy into a lined mold and leave to cool for 2 days in a dry, ventilated area.

After this time, the marmalade separates perfectly from the parchment. Use special molds to cut out the shapes.

Dip each candy in sugar. Store sweets in a sealed, dry container.

Second courses Many people prefer to eat the second course for dinner, but children love to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the Delicious Food website you will find a wide variety of recipes for second courses, from simple steamed cutlets to a delicious rabbit in white wine. Our recipes with step-by-step photos will help you to deliciously fry fish, bake vegetables, prepare a variety of vegetable and meat casseroles and your favorite mashed potatoes as a side dish. Even beginners will be able to cope with preparing any second course, be it French-style meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step-by-step photos. Delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

• Dumplings, dumplings Oh, dumplings, and dumplings with cottage cheese, potatoes and mushrooms, cherries and blueberries. - for every taste! In your kitchen you are free to cook whatever your heart desires! The main thing is to make the right dough for dumplings and dumplings, and we have such a recipe! Prepare and delight your loved ones with the most delicious dumplings and dumplings!

Dessert Desserts are a favorite section of culinary recipes for the whole family. After all, here is what children and adults adore - sweet and delicate homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and accessible. Step-by-step photos will help even a novice cook prepare any dessert without any problems! Choose a recipe and cook for health!

Canning Homemade winter preparations are always tastier than store-bought ones! And most importantly, you know exactly what vegetables and fruits they are made from and will never add harmful or dangerous substances to winter canned food! In our family we always preserved things for the winter: As a child, I remember my mother always making tasty and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jellies and compotes from currants, but gooseberries and apples make excellent homemade wine! Apples make the most delicate homemade marmalade - incredibly bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such yummy food? Be sure to make winter twists using our recipes - healthy and affordable for every family!

Marmalade made with your own hands is tasty, aromatic and very tender. It can be cut into pieces and eaten like candy, optionally sprinkled with sugar or powder. Prepare a few jars of this delicacy for future use, and in winter you will be guaranteed to bake delicious pies, pies or cookies. After all, plum marmalade filling is perfect for this.

To prepare plum marmalade for the winter, prepare the necessary ingredients.

Wash the plums, cut them in half and remove the pits.

To prevent the result from being cloyingly sweet, squeeze in lime or lemon juice. Grate the ginger root and add to the plums. But this is optional, you can do without it.

Add sugar and place over low heat, stirring constantly. If the plum is dry, you can add a little water. If it is still wet after washing, it is not necessary, the sugar will begin to melt immediately.

Continue cooking over low heat for 20 minutes. During this time, the plum will be completely cooked.

Grind all the cooked aromatic mass through a fine sieve. There won’t be much cake, only the skin will come off. Return the pan to low-low heat and continue to simmer the mass.

The boiling time will depend on the type of plum and the stage of its ripening. It took me exactly an hour. You can check whether the marmalade is ready by making a drop on the surface, and if it has not lost its shape, it means it is ready.

Place the marmalade into sterilized jars, turn it upside down and wrap it warmly until it cools completely. For the winter, place the plum marmalade in the pantry or cellar. There it will be perfectly preserved until the winter cold.

You can pour the hot marmalade into silicone molds and let it harden.

Then cut into pieces and serve with tea.