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plum jelly recipe : if you’ve ever tasted the rich, fruity goodness of plum jelly, you know how special it can be. Making your own at home brings out a freshness you can’t find in store-bought versions. Whether you’re filling your pantry, preparing gifts, or just looking to savor the season’s plums, this recipe offers a delightful balance of sweet and tart that elevates any meal.

Unlike commercial jellies filled with additives, homemade plum jelly is clean, simple, and bursting with flavor. Plus, by using the proper canning process, you can preserve that summer taste all year long. If you’re new to canning, check out these trusted safety guidelines to learn how to safely store your jelly for long-term use.

What makes this jelly unique is how the natural pectin in plums reacts with sugar and heat to create a perfectly set texture. Curious about how that transformation works? Here’s a helpful breakdown of pectin science that explains what’s happening behind the scenes during jelly-making.

What is Plum Jelly?

Plum jelly is a smooth fruit preserve made by boiling plum juice with sugar and pectin. Unlike jam, jelly contains no fruit pieces—it’s all about the clear, jewel-toned gel. It’s perfect for:

Spreading on toast or scones
Pairing with cheese
Glazing meats like pork or lamb
Filling baked goods

Why Make Homemade Plum Jelly?

There are plenty of reasons to go DIY:

No artificial ingredients — Just fruit, sugar, and natural pectin
Control sweetness — Adjust the sugar to your taste
Flavor customizations — Add herbs or spices
Long shelf life — When canned properly

Best Plums for Jelly

Choosing the right plums makes a big difference. Look for:

Red plums — Rich in color and flavor
Damson — Naturally tart and high in pectin
Santa Rosa — Balanced sweetness
Black plums — Deep flavor and intense color

Make sure your plums are:

Ripe but not mushy
Free of blemishes or mold
Washed and pitted before cooking

Ingredients & Tools You’ll Need

Ingredients:

5 pounds of fresh plums (red or purple preferred)
1/4 cup lemon juice
7 cups granulated sugar
1 packet powdered pectin (1.75 oz)

Optional add-ins:

1 cinnamon stick
1 vanilla bean
2-3 cloves (for spice)

Tools:

Large stockpot
Cheesecloth or jelly bag
Canning jars with lids
Funnel and ladle
Jar lifter
Water bath canner or large boiling pot

Step-by-Step: Homemade Plum Jelly Recipe

Step 1: Prepare the Fruit

Wash, pit, and cut plums (leave skins on)
Place them in a pot with enough water to cover (about 4 cups)
Simmer 20–30 minutes until soft

Step 2: Extract the Juice

Pour cooked fruit into a cheesecloth-lined strainer or jelly bag
Let it drip naturally for several hours (don’t squeeze or jelly may be cloudy)

Step 3: Cook the Jelly

Measure 4 cups of plum juice into a clean pot
Add lemon juice and pectin
Bring to a rolling boil while stirring

Step 4: Add Sugar and Boil

Add all sugar at once, stir constantly
Boil hard for 1–2 minutes until mixture reaches 220°F or passes the sheet/spoon test

Step 5: Jar and Seal

Remove from heat, skim foam if needed
Ladle hot jelly into sterilized jars
Wipe rims, apply lids, and screw bands fingertip-tight

Step 6: Process in Water Bath

Place jars in boiling water bath for 10 minutes
Remove and let cool completely

Troubleshooting Tips

Common issues and how to fix them:

Jelly didn’t set: May need to reboil with extra pectin
Too stiff: Overcooked or too much pectin
Cloudy jelly: Juice was squeezed or not properly strained
Foam on top: Skim with spoon before jarring

Safety Tips for Jelly Making

Always use sterilized jars
Check jar seals after 24 hours
Label with date and flavor
Discard any jelly with mold or unusual smell

Flavor Variations to Try

You can get creative with flavor infusions:

Cinnamon plum jelly — Add a stick of cinnamon while boiling
Plum-rosemary jelly — Infuse with a small sprig of rosemary
Vanilla plum jelly — Add half a vanilla bean during cooking
Plum wine jelly — Replace 1/2 cup plum juice with red wine

How to Store & Preserve Jelly

Store unopened jars in a cool, dark place
Refrigerate after opening
Lasts 12–18 months sealed, 3–4 weeks opened
You can also freeze jelly if you skip canning

Serving Suggestions

Add a sweet twist to your dishes:

Spread on toast, biscuits, or pancakes
Pair with soft cheeses like brie or goat cheese
Glaze meats like pork tenderloin or duck breast
Use in thumbprint cookies or as tart filling

Gift-Giving Ideas

Homemade plum jelly makes an elegant, heartfelt gift. Dress it up with:

Handwritten labels or tags
Decorative fabric covers for jar lids
Small baskets with tea, biscuits, or jam spoons

Perfect for holidays, birthdays, or hostess gifts.

Nutrition Facts (Approximate per Tablespoon)

Calories: 50
Sugar: 12g
Fat: 0g
Fiber: 0g
Vitamin C: Trace

FAQs

Can you make plum jelly without pectin?
Yes, but it may require longer boiling and won’t set as firmly.

What’s the difference between plum jam and jelly?
Jam includes mashed fruit, jelly is made from fruit juice only.

How do I know when jelly is done cooking?
Use a thermometer (220°F) or do the spoon/sheet test.

Can I reuse store-bought jars?
Yes, but always use new lids and ensure they’re crack-free and sterilized.

What’s the best way to extract juice from plums?
Simmer and strain through cheesecloth without squeezing to keep it clear.

Final Thoughts

Making homemade plum jelly is a deeply satisfying way to preserve the season’s bounty. With a few simple tools and a little patience, you’ll enjoy jars of sweet, ruby-colored delight all year long. Give it a try—you’ll never go back to store-bought again.