Description
A classic homemade plum jelly made from fresh red or purple plums, sweetened with sugar and enhanced with lemon juice and optional spices. Perfect for spreading on toast or gifting.
Ingredients
Scale
- 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 whole cloves
Instructions
- Prepare the Fruit: Wash, pit, and chop the plums (no need to peel). Add them to a large pot with about 4 cups of water. Simmer over medium heat for 20–30 minutes, until soft and pulpy.
- Extract the Juice: Pour the cooked plum mixture into a strainer lined with cheesecloth or a jelly bag. Allow it to drip naturally for several hours or overnight—do not squeeze to avoid cloudy jelly.
- Cook the Jelly: Measure 4 cups of the extracted plum juice into a clean pot. Stir in the lemon juice and powdered pectin. Bring to a rolling boil over high heat, stirring constantly.
- Add Sugar and Boil: Add all of the sugar at once, stirring until dissolved. Bring the mixture back to a hard boil and cook for 1–2 minutes. Test for doneness using the sheet test or until temperature reaches 220°F (104°C).
- Jar and Seal: Remove from heat and skim off any foam. Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and screw bands until fingertip tight.
- Water Bath Canning: Place jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12–24 hours. Check seals before storing.
Notes
Optional flavorings like cinnamon, vanilla, or clove can be added to the pot during the juice extraction step. Remove before adding sugar and pectin. Store sealed jars in a cool, dark place for up to 1 year.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Canning / Preserves
- Method: Water bath canning
- Cuisine: American / Homemade
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jelly, homemade jam, canning, preserves, plum recipes, water bath jelly