Plum jelly making

Overview

Jelly is a favorite among desserts and is a favorite of many people. However, it is often made by adding some colloid, which does not feel very healthy. So, can jelly be made by directly boiling it with fruit? Today I will try to make pure natural jelly. It is bright red, which should have good appetite and color. I choose red plums as the raw material; the jelly produced is in a semi-solidified state, solid but fluid, and looks thick and transparent. I am happy to have made a natural and healthy jelly.

Tags

• dessert
• cantonese cuisine
• children
• afternoon tea
• jelly
• cold water
• plum
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

2. 2 Take out the drained water and invert the jam bottle;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice, take 50g and set aside;

   

4. 4 Wash and core the plums, cut them into small cubes, put them in a glass basin, add sugar and lemon juice, wrap them in plastic wrap, and marinate them in the refrigerator overnight to melt the sugar;

   

5. 5 Take out the pickled diced plums, pour them into the pot, add cold boiling water, move the pot to the stove, bring to a boil over high heat, then continue to boil over medium to low heat;

   

6. 6 Remove floating objects and air bubbles from the surface, and stir occasionally while cooking to avoid sticking to the bottom of the pot;

   

7. 7 Soak the filter in boiling water to disinfect. After 10 minutes, pour out the water and drain the filter for later use;

   

8. 8 For about 30 minutes, when the amount of water in the pot gradually reduces by about half, the sauce becomes concentrated and the pulp becomes transparent and ripe. Continue cooking until the puree begins to have a thick feel, the sauce is almost dry, and reaches the end temperature of 103°C for the solidification of jam boiled sugar. Then filter, separate the pulp from the juice, and the drained juice is jelly;

   

9. 9 Put the jelly into the bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator;

   

10. 10 The jelly is spread on the toast, and it tastes sweet and smooth.