I love yellow plum blanks even more than from ordinary Hungarian. They turn out a little sour and very fresh – a wonderful variety for the winter. I share a proven jelly. Naturally, we will cook it without seeds, and I will also tell you how to get rid of them more conveniently.
Step-by-step cooking recipe
Fill the drain with water and boil for 20 minutes.
Rub it through a sieve and let it cool down a little.
Mix the pectin with sugar, add to the plum puree and mix.
Bring the billet to a boil, boil the jelly for 7 minutes and place it in sterilized jars.
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