This plum jelly recipe captures the bright, tangy flavor of fresh plums in a smooth, jewel-toned jam. Simple to prepare and ideal for toast, biscuits, or gift-giving, it’s a delicious way to enjoy plum season year-round.
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Plum Jelly Recipe
Description
This plum jelly recipe captures the bright, tangy flavor of fresh plums in a smooth, jewel-toned jam. Simple to prepare and ideal for toast, biscuits, or gift-giving, it's a delicious way to enjoy plum season year-round.
Ingredients
Instructions
Video
- Slice the plums in half and remove and discard the pits. Don’t bother peeling them.
- Place the plums in a large stockpot. Add the water. Bring the pot to a boil, then cover and simmer over medium heat for 10 minutes.
- Strain the juice by pouring through a fine mesh strainer or line a colander with several layers of cheesecloth. Allow the fruit to drain for about 30 minutes. Discard the fruit.
- You should have about 5 ½ cups of plum juice. Pour the juice back into the pot. Add one box of pectin and the butter. Bring the juice to a hard rolling boil.
- Add the sugar. Continue to boil the jelly for one minute. Remove the pot from the heat. Skim any foam from the top with a metal spoon.
- Ladle the jelly into clean jars. Jelly can be stored for one year in the fridge.
- Jelly can also be canned using the water bath canning method. Leave ¼ – inch of headspace in each jar. Top with lids and bands. Process for 10 minutes. Unopened jars can be stored in a cool, dry place for up to 2 years.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 50kcal
- % Daily Value *
- Sodium 10mg1%
- Total Carbohydrate 13g5%
- Sugars 13g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
