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Discover the 1 Secret to Amazing Plum Jelly Recipe Flavor

Plum Jelly Recipe
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Make delicious plum jelly. This recipe guides you through preserving late-summer plums into sweet, shelf-stable jelly.

Ingredients

Scale
  • 4 pounds ripe plums
  • 6 cups granulated sugar
  • 1/2 cup lemon juice
  • 1 box (1.75 ounces) powdered fruit pectin

Instructions

  1. Wash plums and remove pits. Roughly chop plums.
  2. Combine chopped plums and lemon juice in a large pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until plums are very soft. Mash plums with a potato masher.
  3. Strain plum mixture through a fine-mesh sieve or jelly bag to extract juice. Discard pulp. You should have about 4 cups of plum juice.
  4. Measure plum juice into a large, clean pot. Stir in powdered fruit pectin. Bring mixture to a rolling boil over high heat, stirring constantly.
  5. Add all the sugar at once. Stir well and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
  6. Remove from heat. Skim off any foam.
  7. Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Wipe jar rims clean.
  8. Place lids and bands on jars. Process in a boiling water canner for 10 minutes.
  9. Carefully remove jars from canner and place on a towel-lined surface. Let cool completely. Check seals after 24 hours.

Notes

  • Use ripe but firm plums for best results.
  • Do not increase the recipe size, as this can affect the set of the jelly.
  • Properly sterilized jars and lids are essential for safe canning.
  • Store sealed jars in a cool, dark place for up to 1 year.

Nutrition

Find it online: https://sundayflavor.com/plum-jelly-recipe/