Plum wine jelly with plums – a detailed recipe cooking. 
Photo of the dish:Jonathan Cantor Time: 4 hours. 20 minutes. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. plum wine (red or white)
- 1/4 Art. Sahara
- 3 plums, cut in half and remove seeds
- 1/2 vanilla pod, cut in half lengthwise
- 15 gr instant gelatin
- Cooking oil
Recipes with similar ingredients: plum wine, plums, vanilla gelatin pod
Recipe preparation:
- Pour wine into a medium-sized pot, add sugar and heat at moderate heat, stirring until sugar will dissolve. Add plums, vanilla pod and cook until plums do not begin to soften, about 5 minutes. Using a slotted spoon transfer the plums to the dish, leaving the liquid in the pan. Clear plums from peel and cut into slices.
- Pour gelatin into a small bowl with 1/2 tbsp. cold water. Leave for 1 min., Then pour into a saucepan with warm liquid, mix until gelatin is dissolved. Strain the mixture into a bowl through sieve with small holes. Cool to room temperature.
- Grease three rectangular baking dishes (7.5 by 12.5 cm.) or a bowl (240 ml.) with vegetable oil, wiping off the excess. Pour in each form of 1 cm. layer of jelly. Put in a cold place and cool to harden, approximately 20 min. Put on jelly in one layer half slices of plum. Pour enough on top amount of jelly so that the liquid completely covers the fruit, then return the forms to the refrigerator and cool to a solid state, about 20 minutes Repeat the process with the remaining jelly and plums, making additional layers, cool for 3 to 10 h
- Submerge the jelly molds in hot water for 10 seconds, then flip over to the dish.
