Plum Jelly
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mount Horeb, Wisconsin
Making homemade plum jelly is a delightful way to capture the sweet and slightly tart essence of this popular stone fruit. This recipe ensures you get the perfect consistency and flavor every time. Whether you’re spreading it on toast, adding it to baked goods, or simply enjoying it by the spoonful, this plum jelly is sure to become a pantry favorite.
Ingredients for Plum Jelly
- Wild plums: Plums provide a naturally sweet and slightly tart base that is perfect for making a vibrant jelly. If wild plums aren’t available, substitute them with regular plums from the store.
- Water: Hydration helps to extract the juice from the plums and form the base for the jelly. No substitutes are needed.
- Powdered fruit pectin: Pectin is essential for achieving the right jelly consistency by helping it set. Liquid pectin can be used if you follow the package instructions for conversions.
- Sugar: Sugar sweetens the jelly and balances the tartness of the plums. For a reduced-sugar version, use a low-sugar pectin and adjust the sugar according to the pectin package guidelines.
Directions
Step 1: Prepare the plums
Simmer the plums and water in a stockpot until the plums are tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place it over a bowl. Pour the plum mixture into the strainer, cover it with the edges of the cheesecloth, and let it stand until the liquid in the bowl measures 5-1/2 cups, for about 30 minutes.
Editor’s Tip: For a chunkier texture, try making plum jam instead. Follow the same process, but keep the plum pulp in the mixture. For a smoother jelly, strain the juice twice to remove any remaining pulp.
Step 2: Cook the jelly
Return the liquid to the pan. Add pectin, stir, and bring the jelly to a boil. Add sugar and then bring to a full rolling boil. Boil the jelly for one minute, stirring constantly.
Step 3: Can the jelly
Remove from the heat and skim off any foam. Carefully ladle the hot mixture into hot sterilized half-pint jars, leaving 1/4 inch headspace. Remove the air bubbles, wipe the rims, and put on lids. Process for five minutes in a boiling water bath canner or deep pot.
Editor’s Tip: This processing time listed is for altitudes of 1,000 feet or less. Add one minute to the processing time for each 1,000 feet of additional altitude.
Plum Jelly Recipe Variations
- Spice up your jelly: Add a teaspoon of ground cinnamon and a half teaspoon of ground cloves to the plum juice before boiling for a warm, spiced flavor.
- Stir in some vanilla: Stir in a tablespoon of vanilla extract after removing the jelly from the heat for a rich, aromatic twist.
- Infuse savory herbs: Some plum jam/jelly recipes will infuse the plum juice with a few sprigs of fresh rosemary or thyme while simmering for a unique, savory hint.
How to Store Plum Jelly
Store unopened jars of plum jelly in a cool, dark place for up to one year. Once opened, keep the jelly in the refrigerator and use it within three weeks for the best quality.
Can you freeze plum jelly?
Yes, you can freeze plum jelly. Ensure it is in freezer-safe containers, leaving some space at the top for expansion. Thaw it in the refrigerator before use.
Wild Plum Jelly Recipe Tips
What can I use plum jelly for?
Plum jelly is versatile and can be used on toast, as a filling for pastries, or even as a glaze for meats.
How can I tell if my jelly has set?
After processing, let the jelly cool for 24 hours. Press the top of the jelly; it should be firm but slightly flexible.
Can I make jelly without pectin?
Yes, but the process requires more cooking time to reach the gelling point. The results can be less predictable.
